JP6653625B2 - Flyer conveying device and flyer - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fryer transport device and a fryer for mass-producing foods fried with cooking oil.

  Patent Literature 1 describes a fryer for producing a large amount of food fried with cooking oil, such as croquettes and cutlets, and conveys food submerged in cooking oil in a horizontal direction in an oil tank. A food transport device (conveyor) is provided, and another food transport device is provided above the oil tank in order to transport the raised food in the first direction while pushing the food into the oil tank. Further, the food conveying device provided in the oil tank is provided with a stir plate hanging down by its own weight at regular intervals, and when the lower surface of the food conveying device is moved in a direction opposite to the food conveying direction, cooking in the oil tank is performed. It is configured to stir the oil in the oil tank in order to make the temperature of the oil uniform.

  On the other hand, Patent Literature 2 discloses that a horizontal plate is provided near the liquid level of cooking oil in an oil tank to prevent the food from rising, and to push up and sink the raised food into an oil tank. Describes that a pushing member perpendicular to the conveying surface is attached, and the raised food is pushed out in the conveying direction by the pushing member. This pushing member is formed by welding bars in a lattice shape, and can reduce the resistance of cooking oil when moving in the oil tank.

Japanese Utility Model Publication No. 64-4354 JP-A-63-12335

  In the fryer of Patent Document 1, since the member holding the food sunk in the oil tank is formed of a bar or a net, it must be able to maintain a shape to some extent even in a state before fried cooking such as croquettes and cutlets. It is difficult to fry foods in a liquid batter such as tempura. Further, in the oil tank portion, since two food transport devices are provided at the top and bottom, the effective length of actually transporting the food by one food transport device is shortened, so that there is much waste in structure, cost reduction and fryer use. It is difficult to reduce the size.

  On the other hand, Patent Literature 2 discloses that a horizontal plate is provided near the liquid level of cooking oil in an oil tank to prevent the food from rising, and to push up and sink the raised food into an oil tank. Describes that a pushing member perpendicular to the conveying surface is attached, and the raised food is pushed out in the conveying direction by the pushing member. This pushing member is obtained by welding a bar material in a lattice shape, and when moving in an oil tank, the resistance of the cooking oil can be reduced, but a material smaller than the gap of the lattice cannot be conveyed well. Therefore, the size and type of foods that can be fried are limited. Furthermore, since the member that holds the food sunk in the oil tank is composed of a bar or a net, it must be able to maintain its shape to some extent even before frying such as croquettes and cutlets, and it must be fluid, such as tempura. It is difficult to fry foods that are not well-dressed.

  The present invention has been made in order to solve the problems of the above-described conventional example, and is a fryer that can fry and cook various types and sizes of foods, including foods dressed in fluid clothes. It is intended to provide an apparatus and a flyer.

  In order to achieve the above object, the fryer conveying device and the fryer according to the present invention are located in an oil tank filled with a predetermined amount of cooking oil, circulate endlessly, and substantially straighten the direction of circulation. A bar conveyor having a shaft member in a direction, a plurality of transport plates rotatably connected to the shaft member so as to substantially overlap with each other so as to close an upper surface of the bar conveyor, and a plurality of transport plates for transporting food; An action receiving member extending from at least a portion of the transport plates, and at least one of the plurality of transport plates positioned substantially parallel to a transport path of the bar conveyor and contacting the action receiving member; And a guide member that raises the conveying plate of the portion via an action receiving member with the shaft member as a central axis, and a position at which the guide member and the action receiving member come into contact with each other is a food on the bar conveyor. By changing along the conveying direction, characterized in that the standing start position of at least a portion of the carrier plate to be changed in the transport direction of the food of the bar conveyor of the plurality of carrier plate.

  ADVANTAGE OF THE INVENTION According to the fryer conveying apparatus and the fryer according to the present invention, it is possible to fry and cook various types and sizes of foods, including foods dressed in fluid clothes.

FIG. 1 is a side view showing an overall configuration of a fryer conveying device according to an embodiment of the present invention and a fryer using the food conveying device. FIG. 2 is a perspective view showing a configuration of a main part including a transport plate of the transport device of the fryer. It is a side view which shows the structure of the principal part containing the conveyance plate of the said fryer conveyance apparatus, (a) is a state where a 2nd conveyance plate is not erecting, (b) is a state where the 2nd conveyance plate is erecting. Show. FIG. 7 is a side view showing another configuration of the main part including the transport plate of the transport device of the fryer. FIG. 3 is a side sectional view showing a configuration of a guide member of the fryer conveying device. FIG. 4 is a side sectional view showing a configuration of a guide member of the transporter of the fryer and a movement of a second transport plate. FIG. 4 is a side sectional view showing a configuration of a guide member of the transporter of the fryer and a movement of a second transport plate. FIG. 4 is a side sectional view showing a configuration of a guide member of the transporter of the fryer and a movement of a second transport plate. The top view which shows the structure of the cooking oil tray in the said fryer. FIG. 2 is a partial top view of a bar conveyor of the fryer conveying device. FIG. 3 is a front sectional view showing a configuration of a main part at a food loading position of the fryer conveying device. FIG. 4 is a front cross-sectional view illustrating attachment of an auxiliary member of a bar conveyor and a transport plate of the fryer transport device. FIG. 4 is a side cross-sectional view showing a configuration of a main part at a food carry-out position of the fryer conveying device.

  The invention according to claim 1 of the present invention provides a bar conveyor having a shaft member located in an oil tank filled with a predetermined amount of cooking oil and circulating endlessly, and having a shaft member in a direction substantially orthogonal to the direction of circulation. A plurality of transport plates that are rotatably connected to the shaft member so as to substantially overlap with each other so as to close the upper surface of the bar conveyor and transport food, and extend from at least a portion of the transport plates of the plurality of transport plates. The action receiving member to be provided is located substantially parallel to the transport path of the bar conveyor, and at least a part of the plurality of transport plates is brought into contact with the action receiving member so that the transport plate is centered on the shaft member. A guide member standing upright via an action receiving member as a shaft, wherein the position at which the guide member and the action receiving member come into contact is changed along the direction in which the bar conveyor conveys the food, so that the plurality of transports are performed. Is obtained by the flyer of the conveying device, characterized in that the changeable along the upright starting position of at least a portion of the carrier plate in the conveying direction of the food of the bar conveyor in the plate.

  According to the fryer conveying device, for example, in the case of a food dressed in fluid clothing such as tempura, the food is put into the oil tank and placed on the conveying plate even if it sinks in the cooking oil. Since the clothes are conveyed in a state, the clothes do not adhere to the food conveying device, the heating means, and the like, and the clothes can be solidified without being deformed while being conveyed in the oil tank. In addition, regardless of the presence or absence of clothing, in the case of food having a specific gravity greater than cooking oil, after being put into the oil tank, fried cooking is started in a state of being immersed in cooking oil, and the specific gravity is smaller than cooking oil. After being raised, the food is transported by the upright transport plate, so that the food can be efficiently transported in the food transport direction without staying in the cooking oil.

  In addition, since it is possible to change the standing start position of the standing transport plate along the food transport direction in the horizontal transport unit, the cooking oil may be changed due to the type, size, characteristics, etc. of the food to be fried. It is possible to raise the transport plate that rises in accordance with the timing at which the food rises in the food.

  The invention according to claim 2 of the present invention is the invention according to claim 1, wherein the guide member is divided into a plurality of pieces along the food conveying direction of the bar conveyor, and at least one of the plurality of divided guide members is provided. By selecting one of them and changing the position, it is possible to change the rising start position of at least a part of the plurality of transfer plates, thereby providing a fryer transfer device.

  Thereby, since it is possible to change the standing start position of the transport plate at a plurality of locations along the food transport direction in the horizontal transport unit, the type, size, characteristics, etc., of the food to be fried and cooked can be changed. The transport plate can be erected in synchronization with the timing at which the food floats in the cooking oil.

  The invention according to claim 3 of the present invention is the invention according to claim 1, wherein the guide member is divided into a plurality of pieces along the direction of conveying the food on the bar conveyor, and each of the plurality of divided guide members is The fryer conveying device is characterized in that the start-up position of at least some of the plurality of conveying plates can be changed by being flexibly connected by a connecting member for connecting the two. is there.

  Thereby, since it is possible to change the standing start position of the transport plate at a plurality of locations along the food transport direction in the horizontal transport unit, the type, size, characteristics, etc., of the food to be fried and cooked can be changed. The transport plate can be erected in synchronization with the timing at which the food floats in the cooking oil.

  According to a fourth aspect of the present invention, in the first aspect of the present invention, the position of the guide member can be changed along the transport direction of the food, and a plurality of transports are performed when the action receiving member contacts the guide member. A fryer conveying device is characterized in that at least a part of the conveying plates is started to stand.

  With this, it is possible to change the standing start position of the transport plate along the food transport direction in the horizontal transport portion, so that the type, size, characteristics, etc. of the food to be fried and cooked in the cooking oil The transport plate can be erected in accordance with the timing at which the food rises.

  According to a fifth aspect of the present invention, in the invention according to any one of the first to fourth aspects, at least a part of the plurality of transport plates that start rising when the action receiving member contacts the guide member. The transport plate is a fryer transport device characterized in that the rising speed of at least a portion of the transport plates among the multiple transport plates can be changed by changing the inclination angle of the guide member in the transport direction. It is.

  Thereby, an operation receiving member extending from at least a part of the plurality of transport plates comes into contact with the guide member, and at least a part of the plurality of transport plates starts to stand up. , The horizontal distance from the start-up completion position to complete the standing-up changes, and it is possible to change the rising speed. Therefore, the speed at which at least some of the plurality of transport plates are raised in accordance with the timing at which the food floats in the cooking oil due to the type, size, characteristics, etc. of the food to be fried is changed. Can be.

  According to a sixth aspect of the present invention, in the invention according to any one of the first to fifth aspects, by changing a position of the guide member in a vertical direction, at least a part of the plurality of transport plates is provided. The fryer conveying device is characterized in that the standing angle of the fryer can be changed.

  Thereby, an operation receiving member extending from at least a part of the plurality of transport plates comes into contact with the guide member, and at least a part of the plurality of transport plates starts to stand up. , The vertical distance from the position where the standing is completed to the position where the standing is completed is changed, and the angle of the standing can be changed. Therefore, it is possible to change the angle at which at least some of the plurality of transport plates are raised according to the height of the oil level of the cooking oil filled in the oil tank.

  According to a seventh aspect of the present invention, in the invention according to any one of the first to sixth aspects, when at least a part of the plurality of transport plates rises, a part of the free end becomes an oil tank. The fryer conveying device is characterized in that it is higher than the oil level of the cooking oil filled therein.

  As a result, the food that emerges in the cooking oil filled in the oil tank can be reliably transported by the upright transport plate, and the food can be cooked for a cooking time that matches the food by the feed speed of the transport device set in advance. .

  The invention according to an eighth aspect of the present invention is the invention according to any one of the first to seventh aspects, wherein the fryer transport device has a plurality of transport plates that do not have an action receiving member and do not stand up. A first transport plate, which is a transport plate, and a second transport plate, which is a transport plate of at least a part of a plurality of transport plates standing up through an action receiving member around a shaft member as a central axis, The two-conveying plate is a fryer conveying device, wherein the first conveying plate is connected to the bar conveyor with at least one sheet interposed therebetween.

  Thus, even if a piece of clothing of food is detached from the food while the food floating in the cooking oil filled in the oil tank is being transported by the second transport plate, the detached food fragment does not stand up. The food can be conveyed so that the pieces of the clothing of the desorbed food received by the conveying plate and desorbed in the cooking oil filled in the oil tank are not scattered.

  According to a ninth aspect of the present invention, in the invention according to any one of the first to eighth aspects, the second transport plate has an operation receiving member extending obliquely downward and forward. A roller is provided at the tip of the member, and the second transport plate is erected when the roller comes into contact with the guide member.

  Thus, the bar when the action receiving member comes into contact with the guide member is eliminated, and the resistance when the action receiving member moves while contacting the upper surface of the guide member is reduced, so that the bar conveyor is driven smoothly. Thus, it is possible to smoothly transport the food by the first transport plate and the second transport plate connected to the bar conveyor.

  According to a tenth aspect of the present invention, in the invention according to any one of the first to ninth aspects, the bar conveyor has a horizontal transport unit that transports food in a horizontal direction and a horizontal transport unit. A fryer conveying device, comprising: a slanted conveying unit that is inclined at a predetermined angle and lifts and conveys the food from the cooking oil filled in the oil tank.

  Thereby, the food cooked with the cooking oil filled in the oil tank can be conveyed by the inclined conveyance unit to a height at which the food is carried out while draining the oil.

  According to an eleventh aspect of the present invention, a fryer conveying device according to any one of the first to tenth aspects, an oil tank filled with a predetermined amount of cooking oil, and a cooking oil filled in the oil tank are filled with a predetermined amount. And a heating means for heating to a temperature.

  According to this fryer, for example, in the case of foods that are coated with fluidity such as tempura, even if it is put into an oil tank and sinks in cooking oil, it is transported in a state of being placed on a transport plate. Therefore, the clothes do not adhere to the food conveying device or the heating means, and the clothes can be hardened without being deformed while being conveyed in the oil tank.

  In addition, regardless of the presence or absence of clothing, in the case of food having a specific gravity greater than cooking oil, after being put into the oil tank, fried cooking is started in a state of being immersed in cooking oil, and the specific gravity is smaller than cooking oil. After being raised, the food is transported by the upright transport plate, so that the food can be efficiently transported in the food transport direction without staying in the cooking oil.

  In addition, since it is possible to change the standing start position of the standing transport plate along the food transport direction in the horizontal transport unit, the cooking oil may be changed due to the type, size, characteristics, etc. of the food to be fried. It is possible to raise the transport plate that rises in accordance with the timing at which the food rises in the food.

  Next, a fryer transport device according to an embodiment of the present invention will be described more specifically with reference to the drawings.

(Structure of the fryer transfer device)
As shown in FIG. 1, the food transport device 2 includes a chute 32 for putting the food W into the cooking oil O filled in the oil tank 5, and the food W in the oil tank 5 of the fryer 1 in the first horizontal direction ( A horizontal transport unit 3 for transporting the food W in the A direction) and the food W is lifted from the cooking oil O filled in the oil tank 5 and is tilted by a predetermined angle with respect to the first horizontal direction (A direction) (the B direction). ), The plurality of (many) transport plates 15 and 16 are continuously circulated in the horizontal transport unit 3 and the inclined transport unit 4. In addition, the food transport device 2 is configured to be vertically movable with respect to the oil tank 5 by the lifting device 30 in consideration of cleaning of the fryer 1 and the like. In the following description, the first horizontal direction (A direction) and the first inclined direction (B direction) may be collectively referred to as a food transport direction.

  As shown in FIG. 1, the food transport device 2 includes a first sprocket 11 provided at an upstream end in a first horizontal direction (A direction) of a horizontal transport unit 3, and a first tilt direction in an inclined transport unit 4. The second sprocket 12 provided at the food discharge position P2 in the (B direction), an endless bar conveyor 13 stretched between the first sprocket 11 and the second sprocket 12, the horizontal transport unit 3, and the inclined transport. It is provided with a pair of upper and lower guide sprockets 19 provided at the connection part of the part 4 for changing the moving direction of the bar conveyor 13, and a motor (not shown) for rotating the first sprocket 11 or the second sprocket 12 and the like. A circulation drive mechanism 10 is provided. Inside the circulation drive mechanism 10, a heating means 6 for maintaining the temperature of the cooking oil O in the oil tank 5 substantially constant is provided. The heating means 6 may be of a heating wire type housed in a metal tube of stainless steel or the like, a gas combustion tube type, an IH type, or the like. Further, the food conveying device 2 includes a temperature sensor (not shown) for measuring the temperature of the cooking oil O in the oil tank 5 and a control means (shown in the drawing) for controlling the amount of heat of the heating means 6 by feeding back temperature data measured by the temperature sensor. None).

  As shown in FIG. 2, in the bar conveyor 13, a plurality (many) of rods 14 are arranged at regular intervals in the food transport direction in a third horizontal direction (X direction) orthogonal to the food transport direction. . Further, as shown in FIG. 3A, in the food transport device 2, a plurality of foods W to be charged into the cooking oil O are held at the most upstream side in the food transport direction in the oil tank 5 of the fryer 1. It has a transport plate. When transporting the food W in the horizontal transport unit 3 and the inclined transport unit 4, the plurality of transport plates are divided into a first transport plate 15 that lays down on the bar 14 by its own weight and a second transport plate 16 that is laid down. A second conveying plate (standing conveying plate) 16 which is erected to form a predetermined erecting angle (approximately 60 degrees), which is rotatably attached to the bar 14 in a fixed pattern. ing. When attaching the first transport plate 15 and the second transport plate 16, the first transport plate 15 and the second transport plate 16 are attached using the transport plate fixing member 15 c so as to sandwich the bar 14. In FIG. 2, the transport plate fixing member 15c is an integral type having a size substantially corresponding to the width of the transport plate, but may be a separate type substantially matching the width of the transport plate. It may be configured integrally with an operation receiving member 18 described later. FIG. 1 shows a pattern in which the first transport plate 15 and the second transport plate 16 are attached every other.

  As shown in FIG. 2, a frame 7 that is substantially perpendicular to the bottom surface of the oil tank of the fryer is provided along the horizontal transport section 3 and the inclined transport section 4 of the food transport apparatus 2, and further along the bar conveyor 13. The guide member 17 is installed at a predetermined position of the frame 7. 2 illustrates the frame 7, the guide member 17, the lever 181 and the like at the back side of the drawing for the purpose of explanation, but when the lever 181 is operated, the frame 7 and the guide member 17, it is preferable to arrange the lever 181 and the like.

  Also, as shown in FIG. 3A, the upper surface of the guide member 17 is in a state in which a roller 18a provided at the tip of an operation receiving member 18 extending obliquely downward and forward of the second transport plate 16 is suspended by gravity. Therefore, when the second transport plate 16 is transported to the position of the guide member 17, the roller 18a comes into contact with the slope 171a of the guide member 17 because the second transport plate 16 is transported to the position of the guide member 17, as shown in FIG. Then, the roller 18a rides on the upper surface of the guide member 17, and rolls on the upper surface. Along with this, the second transport plate 16 rotates around the rod 14 with which the second transport plate 16 is engaged, and the second transport plate 16 is set at a predetermined rising angle with respect to the first transport plate 15. It stands up so as to form θ1 (about 60 degrees). Further, the first transport plate 15 is provided with a plurality of substantially hemispherical projections 15a protruding on the side on which the food W is placed (the detailed role of the projections 15a will be described later).

  As shown in FIG. 1, the first transport plate 15 and the second transport plate 16, which are a plurality of transport plates, are transported on the upper surface side of the inclined transport unit 4 to the most downstream side in the first inclined direction (B direction). Then, the transport direction is reversed by the second sprocket 12, and the lower surface side of the inclined transport section 4 is transported in the second inclined direction (C direction) opposite to the first inclined direction (B direction). At that time, the first transport plate 15 and the second transport plate 16 hang down under their own weight, and the free ends of the first transport plate 15 and the second transport plate 16 slide on the bottom surface of the oil tank 5. Similarly, on the lower surface side of the horizontal transport unit 3, the first transport plate 15 and the second transport plate 16 are opposite to the first horizontal direction (A direction) while their free ends slide on the bottom surface of the oil tank 5. In the second horizontal direction (D direction).

  In the vicinity of the oil tank 5 immediately below the food loading position P1, there is provided a frying carrier device 31 for collecting the frying deposited on the bottom of the oil tank 5 and lifting it from the fryer 1. After the frying residue is collected on the frying transport device 31, the first transport plate 15 and the second transport plate 16 hang down under their own weight, the transport direction is reversed by the first sprocket 11, and transported to the food loading position P1 side. You. At the lower part of the frying carrier 31, there is provided a filter 8 for filtering the froth leaking from the frying carrier 31, and further below the filter 8 in the oil tank 5 by the filter 8. A heating means 9 for heating the filtered cooking oil O to a predetermined temperature and an oil suction port 22 for supplying the heated cooking oil O to a cooking oil tray 20 described later are provided.

  As shown in FIG. 2, the dimensions of the first transport plate 15 and the second transport plate 16 in the third horizontal direction (X direction) orthogonal to the food transport direction are substantially the same as the interval between a plurality (many) of the rods 14. It is. Further, in the configuration examples shown in FIGS. 1 to 3, the dimensions of the first transport plate 15 and the second transport plate 16 in the food transport direction are set to be substantially the same. The dimensions of the first transport plate 15 and the second transport plate 16 in the food transport direction are not particularly limited, and can be appropriately changed depending on the type and size of the food W to be fried and cooked.

  As shown in FIG. 3A, when every other first transport plate 15 and second transport plate 16 are attached, the second transport plate 16 is turned down at the food loading position P1 shown in FIG. In this case, the size of the food W in the food transport direction is allowed to be substantially the same as the width of the first transport plate 15 in the first horizontal direction (A direction). Then, the food W is transported in a state where it is placed on the first transport plate 15 and the second transport plate 16, and the second transport plate 16 is moved at a predetermined timing as shown in FIG. The raised food W can be pushed and fed in the food transport direction by the second transport plate 16 if the vertical angle is raised at the vertical angle θ1 (approximately 60 degrees).

  At this time, if a part of the free end of the upright second transport plate 16 is made to come out from the oil level of the cooking oil O filled in the oil tank 5, the food can be reliably pushed. A gap S is formed by erecting the second transport plate 16, and through the gap S, a section substantially divided by the frame 7, the first transport plate 15, and the upright second transport plate 16 is provided below the transport surface. The cooking oil O heated from flows in. As a result, the oil in the section substantially separated by the frame 7 and the first and second transfer plates flows out from the section through the space between the frame 7 and the first and second transfer plates. Go. The second transport plate 16 may be provided with a projection similar to the projection 15a of the first transport plate 15 described above.

  On the other hand, there is also a food W, such as shiitake mushroom, which does not sink into the cooking oil O at all even if it is put into the cooking oil O filled in the oil tank 5, and floats from the beginning. In this case, an upright starting position may be set so that the second transport plate 16 is upright from a food loading position P1 of a guide member 17 described later. Further, since the first transport plate 15 is unnecessary, all the transport plates may be used as the second transport plates 16 and the second transport plate 16 may be erected from the food charging position P1.

  Further, in the case of a thin food product having a large area in a plan view but a small thickness such as a ham cutlet, for example, the dimension of the first transport plate 15 in the food transport direction is longer than the dimension of the second transport plate 16 (for example, twice). May be configured. Alternatively, the dimensions of the first transport plate 15 and the second transport plate 16 in the food transport direction are set to be substantially the same, and, for example, as shown in FIG. The arrangement pattern may be changed so that two sheets are arranged adjacent to each other.

  In this case as well, a gap S is formed by erecting the second transport plate 16, and the cooking oil O is formed through the gap S in a section substantially partitioned by the frame 7, the first transport plate 15, and the upright second transport plate 16. Flows in. The oil in the section substantially partitioned by the frame 7 and the first and second transfer plates 15 and 16 is removed from the section formed by the frame 7 and the first and second transfer plates 15 and 16. , And flows out between the frame 7 and the first transport plate 15 and the second transport plate 16.

  In a state where the second transport plate 16 is not upright, the garment having fluidity drops from the gap between the first transport plate 15 and the second transport plate 16 onto the bar 14 or the heating means 6 and adheres thereto. It is possible to do. In addition, it is conceivable that the unhardened batter is detached due to the flow of the cooking oil O from the gap between the first transport plate 15 and the second transport plate 16. In order to prevent these, it is preferable that the first transport plates 15 and the first transport plate 15 and the second transport plate 16 partially overlap each other.

  The dimensions of the first transport plate 15 and the second transport plate 16 in the food transport direction are not particularly limited, and the number of the first transport plates 15 disposed between the two second transport plates 16 is not particularly limited. Furthermore, the first transport plate 15 and the second transport plate 16 are made detachable with respect to the bar 14, and a plurality of types of the first transport plate 15 and the second transport plate 16 having different dimensions in the food transport direction are prepared. Accordingly, it is possible to use the same fryer 1 to efficiently fry and cook various types of foods having different thicknesses and areas in plan view.

(Configuration of guide member)
The food transport device 2 can change the position at which the roller 18 a provided at the tip of the action receiving member 18 extending obliquely downward and forward of the second transport plate 16 rides on the upper surface of the guide member 17. Is configured. FIG. 5 shows a configuration example of the guide member 17 for standing up with the second transport plate 16. As described above, in the food transport device 2, the position at which the second transport plate 16 is raised from a plurality of positions set in advance in accordance with the type, size, specific gravity, etc., of the food W to be fried and cooked. You can choose. For this reason, the guide member 17 is provided over substantially the entire area except for the first sprocket 11 and the second sprocket 12 near the upper surfaces of the horizontal transport unit 3 and the inclined transport unit 4. In the vicinity of the upstream side in the direction (A direction), it is movable.

  As shown in FIG. 5, the guide member 17 is manufactured by, for example, cutting a channel material having an inverted U-shaped cross section, or bending a plate material so as to have an inverted U-shaped cross section. The guide member 17 is roughly divided into at least three members, one of the at least three members is fixed to the third member 173, and the remaining at least two of the first member 171 and the second member 172 are: It is connected to rotate by a predetermined angle relative to another adjacent member.

  An inclined surface 171a is provided at an upstream end of the first member 171 disposed in the vicinity of the food loading position P1 in the first horizontal direction (A direction) so that the roller 18a of the second transport plate 16 can easily climb on the upstream end. Is formed. In addition, the middle of the vertical wall of the first member 171, for example, a position of about 1/3 of the total length from the upstream end in the first horizontal direction (A direction), and the downstream end in the first horizontal direction (A direction) Two circular openings 171b and 171c are formed near the portion. Fitting members 174 and 175 which are formed of a channel material smaller than the second member 172 and are fitted inside the first member 171 and the third member 173 are fixed by welding or the like. Circular openings 174a and 175a are formed in portions of the vertical walls of the fitting members 174 and 175 protruding from the second member 172. A circular opening 173a is formed at the downstream end of the third member 173 in the first horizontal direction.

  As shown in FIG. 5, the first member 171 and the second member 172 rotate relative to the second member 172 by the stepped bolts 177 fitted in the circular openings 171c and 174a. Or, they are displaceably coupled. The second member 172 and the third member 173 are rotatably or relatively displaceably coupled to the third member 173 by stepped bolts 176 fitted in the circular openings 175a and 173a. . Further, the third member 173 is fixed to, for example, the frame 7 of the circulation drive mechanism 10, and when the rollers 18 a of the second transport plate 16 roll on the upper surface of the third member 173, the second transport plate 16 is always upright. Is done.

  As shown in FIG. 2, a stepped bolt 178 is fitted in the circular opening 171 b of the first member 171. The stepped bolt 178 is connected to a cam plate 180, and a lever 181 is connected to the cam plate 180 via a shaft 177 penetrating the frame 7. Here, by moving the lever 181 in the horizontal direction, the cam plate 180 is rotated, and the first member 171 can be moved up and down in the vertical direction. Although the third member 173 is described as being fixed to the frame 7 as described above, like the first member 171 and the second member 172, the stepped bolt 178, the cam plate 180, the shaft member 177, the lever 181 The third member 173 can also be moved up and down in the vertical direction.

  FIG. 6 shows a case where the first member 171 and the second member 172 are lifted, and the second transport plate 16 is erected in the middle of the slope 171a of the first member 171 in the first horizontal direction (A direction). The distance L1 indicates a horizontal distance from a rising start position of the second transport plate 16 where the roller 18a contacts the first member 171 to a rising completion position where the rising of the second transport plate 16 is completed. The height H is a vertical distance from a rising start position of the second transport plate 16 where the roller 18a contacts the first member 171 to a rising completion position where the second transport plate 16 stands. The inclination angle θ3 indicates the inclination angle of the slope 171a derived from the distance L1 and the height H.

  FIG. 7 shows a case in which only the first member 171 is lowered and the second transport plate 16 is started to rise in the middle of the first member 171 in the first horizontal direction (A direction). The distance L2 indicates the horizontal distance from the rising start position of the second transport plate 16 where the roller 18a contacts the first member 171 to the rising completion position where the rising of the second transport plate 16 is completed. The height H is a vertical distance from a standing start position where the roller 18a contacts the first member 171 to a standing completion position where the second transport plate 16 stands. The inclination angle θ4 indicates the inclination angle of the first member 171 derived from the distance L2 and the height H. The distance L4 represents the distance between the shafts between the stepped bolt 178 and the stepped bolt 177.

  FIG. 8 shows a setting in a case where the first member 171 and the second member 172 are lowered and the second transport plate 16 is started to stand at the upstream end of the second member 172 in the first horizontal direction (A direction). . The distance L3 indicates a horizontal distance from a rising start position of the second transport plate 16 where the roller 18a contacts the second member 172 to a rising completion position where the rising of the second transport plate 16 is completed. The height H is a vertical distance from a standing start position where the roller 18a contacts the first member 172 to a standing completion position where the second transport plate 16 stands. The inclination angle θ5 indicates the inclination angle of the first member 172 derived from the distance L3 and the height H. The distance L5 represents the distance between the shafts between the stepped bolt 177 and the stepped bolt 176.

  The cooking time (transport speed of the food W by the food transport device 2) is set so that the fried food is completed when the food W reaches the food delivery position P2. Therefore, at which point the second transport plate 16 is to be erected depends on the transport speed and the timing at which the food W to be fried is emerged, and the erection start position shown in FIG. 6, FIG. 7, or FIG. May be appropriately selected.

  Further, the rising speed of the second transport plate 16 from the rising start position to the rising completion position can also be changed. For example, comparing the configuration of the guide member in FIGS. 7 and 8, when the transport speed and the height H are the same, the horizontal distance from the upright start position to the upright complete position of the second transport plate 16 is considered. 8, L3 in FIG. 8 is larger than L2 in FIG. 7, and the inclination angle of θ5 in FIG. 8 is smaller than θ4 in FIG. At this time, the rising speed of the second transport plate 16 is slower in the configuration of the guide member in FIG. 8 than in the configuration of the guide member in FIG.

  Further, in the configuration of FIG. 6, when the inclination angle θ3 of the slope 171a is changed, the distance L1 from the standing start position to the standing completion position changes, and the rising speed of the second transport plate 16 can be changed. Since the slope 171a is located below the chute 32, if the inclination angle θ3 is further increased, the rising speed of the second transport plate 16 below the chute 32 can be increased.

  Similarly, for example, in the configurations of FIGS. 6 and 7, when the height H is the same, the inclination angle θ4 or θ5 increases as the distance L4 or L5 decreases, and the rising speed of the second transport plate 16 increases. can do. That is, by increasing the inclination angles θ3 to θ5, the rising speed of the second transport plate 16 can be increased. Conversely, when the inclination angles θ3 to θ5 are reduced, the rising speed of the second transport plate 16 can be reduced. The inclination angle θ3 is set, for example, to 30 to 60 degrees. The inclination angles θ4 and θ5 are set, for example, to 1 to 10 degrees.

  6 to 8, it is possible to change the rising angles θ1 to θ2 of the second transport plate 16 by changing the height H. For example, as described above, when the third member 173 is connected to the stepped bolt 178 and the cam plate 180, the shaft member 177, and the lever 181, and can be vertically moved, the third member 173 is moved downward in the vertical direction. As a result, the height H is reduced and the upright angle of the second transport plate can be reduced.

  It is needless to say that the structure of the guide member 17, the position, the number, the speed, and the like at which the second transport plate 16 is erected are not limited to this configuration example described in this embodiment. In addition, the guide member 17 is roughly divided into at least three members. However, the present invention is not limited to this structure. When it is desired to set many possible positions, the number of constituent members may be increased to, for example, four or five. Conversely, the number of constituent members may be reduced.

  In the configuration example shown in FIG. 1, the guide member 17 is arranged along the horizontal transport unit 3 and the inclined transport unit 4, and the second transport plate 16 is erected not only in the horizontal transport unit 3 but also in the inclined transport unit 4. Although it was configured as described above, it is not limited to this configuration. For example, when the inclination angle in the inclined conveyance unit 4 is small and the food W does not slide down from the first conveyance plate 15, the guide member 17 is arranged only along the horizontal conveyance unit 3 and the second conveyance plate 16 is inclined. When the unit 4 is transported, the second transport plate 16 may be configured to fall down. In this case, the guide member 17 can be constituted by only a single member obtained by extending the first member 171 in the horizontal direction, and by moving the guide member 17 in the horizontal direction, the second transport plate The 16 starting positions can be changed.

(Composition of cooking oil tray)
As shown in FIG. 1, in the fryer 1, a cooking oil tray 20 is provided mainly above the inclined conveyance unit 4, is placed on the first conveyance plate 15, and is disposed in the first inclination direction (B The cooking oil O heated to a predetermined temperature is caused to flow down from above the food W conveyed in the direction (1), and the food W is fried and cooked. The cooking oil tray 20 is attached to the frame 7 of the fryer transport device 2 and is vertically moved up and down together with the fryer transport device 2 by the lifting device 30. As shown in FIGS. 1 and 6, the cooking oil tray 20 is configured by a plurality of partial trays 21 in which a plurality (a large number) of openings 21 a are formed in a predetermined pattern on a bottom surface. An opening 21b through which the cooking oil O overflows when the amount of the cooking oil O supplied to the partial tray 21 exceeds a certain amount is formed on the upstream side wall in the transport direction. The cooking oil O overflowing from the uppermost partial tray 21 in the food transport direction among the plurality of partial trays 21 is configured to flow directly to the oil tank 5.

  An oil inlet 22 for supplying the cooking oil O heated to a predetermined temperature by the heating means 9 to the partial tray 21 is provided on a bottom side wall of the oil tank 5. The oil inlet 22 is connected to a pumping device including an oil supply pipe 23, a discharge port 24, and a pump 25. That is, the cooking oil O, which is connected to the discharge port 24 provided on the side wall of each partial tray 21 through the oil supply pipe 23 and is heated to a predetermined temperature by the heating means 9, is supplied by the pump 25 to each partial tray 21. Supplied to As shown in FIG. 9, there is a predetermined gap between the discharge port 24 and the partial tray 21 in a plan view, and the cooking oil O is directed from the discharge port 24 to each partial tray 21 by the pressure of the pump 25. Is discharged.

  The cooking oil O discharged to the tray 21 falls naturally from an opening 21a formed in the tray 21, and the cooking oil O flows down to the food W and the plurality of transport plates. Since there is a predetermined gap between the discharge port 24 and each of the partial trays 21, each of the partial trays 21 can be vertically moved by the elevating device 30 together with the fryer transport device 2 in the vertical direction. The fryer transport device 2 and the respective partial trays 21 thus configured are lifted by the elevating device 30 so that the oil tank 5 can be cleaned after the cooking oil O filled in the oil tank 5 is removed. After the oil tank 5 is cleaned, the fryer transport device 2 and each of the partial trays 21 are lowered by the elevating device 30, so that the fryer transport device 2 and each of the partial trays 21 can be used for fried cooking.

(Fried cooking method)
Next, a method of fried food W by the fryer 1 will be described. The method of fried food W cooking by the fryer 1 is as follows. The food W is thrown into the oil tank 5 filled with the cooking oil O heated to a predetermined temperature by sliding on the chute 32, and the cooking filled in the oil tank 5 is performed. An in-oil cooking step of fried cooking food W while transporting it in oil O in a predetermined direction (A direction); and inclining direction of food W from cooking oil O filled in oil tank 5 (B direction). ), While being conveyed while being lifted, the cooking oil O heated to a predetermined temperature from the upper side of the food W is caused to flow down, and the inside of the oil is cooked out of the oil W. .

  In the in-oil cooking step, the food W to be fried is placed on the upper surface side of the horizontal transport unit 3 of the food transport device 2 and from the food input position P1 at the most upstream portion in the first horizontal direction (A direction). Then, the cooking oil O filled in the oil tank 5 is slid on the chute 32 and is fed, and is conveyed on the upper surface side of the horizontal conveying unit 3, during which preliminary fried cooking is performed. Regardless of the presence or absence of clothing, in the case of food W having a specific gravity higher than cooking oil O before fried cooking, when it is put into cooking oil O filled in oil tank 5, food W sinks into cooking oil O by its own weight. , On the first transport plate 15 and / or the second transport plate 16. Then, the water inside the food W is evaporated by the high-temperature cooking oil, and the food W rises when the specific gravity becomes smaller than that of the cooking oil O. While the food W is submerged in the cooking oil O, almost all of the food W is heated by the cooking oil O, and after the food W rises, the lower portion of the food W mainly immersed in the cooking oil O Is fried.

  On the other hand, in the case of the food W having a specific gravity smaller than that of the cooking oil O before the deep-fried cooking, the food W does not sink in the cooking oil O by its own weight even if it is put into the cooking oil O filled in the oil tank 5 from the beginning. It is floating. Therefore, with the configuration of the guide member 17 in FIG. 6, the food W introduced into the cooking oil O in the oil layer from the food introduction position P <b> 1 is immediately raised by the second transport plate 16 immediately after being introduced into the cooking oil. While being pushed in the first horizontal direction (A direction), a part mainly immersed in the cooking oil O is fried and cooked.

  As described above, since it is possible to change the rising start position, the rising speed, and the rising angle of the second transport plate 16, the cooking caused by the type, size, characteristics, and the like of the food W to be fried and cooked can be changed. By erecting the second transport plate 16 in accordance with the timing and the speed at which the food W floats in the oil O, the raised food W is efficiently transported in the food transport direction without staying in the cooking oil O. be able to.

  Note that at least a part of the free end of the upright second transport plate 16 may be on the oil level of the cooking oil O filled in the oil tank 5. In this case, the food that has floated in the cooking oil O can be reliably pushed without passing over the second transport plate 16. Further, at least a part of the free end of the upright second transport plate 16 may be substantially flush with the oil level.

  As shown in FIGS. 2 and 3, by raising the second transport plate 16 from the laid state, the upper surface of the bar conveyor at the portion where the second transport plate 16 is raised is opened, and the bar conveyor 14 is located between the bars 14. A gap S is formed. Through the gap S, the cooking oil O flows into a section substantially partitioned by the frame 7, the first transport plate 15, and the upright second transport plate 16. The oil in the section substantially partitioned by the frame 7 and the first transfer plate 15 and the second transfer plate 16 is removed from the section formed by the frame 7 and the first transfer plate 15 and the second transfer plate 16. And flows out between the first transport plate 15 and the second transport plate 16. In this way, the cooking oil O in the section constituted by the frame 7 and the first and second transport plates 15 and 16 is replaced with the cooking oil O heated to a predetermined temperature, and the food W is heated. The temperature of the cooking oil O from which the heat energy has been deprived again becomes the predetermined temperature, and the food can be sufficiently heated.

  Further, in the case of the food W which is coated with a garment having fluidity such as a tempura, when the food W is put into the cooking oil O filled in the oil tank 5, it sinks on the first transport plate 15 and the second transport plate 16. The batter is hardened while being transported through the cooking oil O filled in the oil tank 5. When the second transport plate 16 is not upright, the two adjacent first transport plates 15 and the second transport plate 16 partially overlap each other. Even if the food W is packed, the food can be fried and cooked without breaking its shape and without the clothing detaching from the food and attaching to the bar 14 of the food transport device 2 or the heating means 6 of the fryer. it can.

  The first transport plate 15 is provided with a plurality of substantially hemispherical projections 15a protruding toward the side on which the food W is placed. When the food W to be fried and cooked is put into the oil tank 5 and sinks in the cooking oil O, it is placed on the projection 15a, and a gap is formed between the food W and the flat portion 15b of the first transport plate 15. Thereby, a sufficient amount of high-temperature cooking oil O is supplied between the flat portion 15b of the first transport plate 15 and the lower surface of the food W, and the food W can be efficiently heated mainly from below.

  While the food W is being conveyed in the cooking oil O filled in the oil tank 5 in the above-mentioned cooking in oil step, it is so-called preliminary heating, and the core temperature of the food W is raised to a temperature required for sterilization. You don't have to. Therefore, when the food W is pulled up from the cooking oil O at an appropriate timing before the food W absorbs a large amount of oil, and the inclined conveying section 4 of the food conveying device 2 starts to be conveyed in the first inclined direction (B direction), the oil W The process proceeds to the middle / outside cooking step, where the cooking oil O heated to a predetermined temperature from the upper side of the food W by the cooking oil tray 20 flows down, and the cooking oil O is sufficiently mixed with the cooking oil O in the cooking oil filled in the oil tank 5. While the upper part of the food W not touching is mainly fried and cooked, the dropped cooking oil O flows on the flat portion 15b of the first transport plate 15 that transports the food W, and as a result, The food W is uniformly heated from above and below. The cooking oil O supplied to each of the partial trays 21 of the cooking oil tray 20 is heated and has a low viscosity, and the food W conveyed through the inclined conveying unit 4 from the opening 21a on the bottom surface of the partial tray 21 by gravity. And the food W can be efficiently heated mainly from the upper surface side.

  In addition, as shown in FIG. 1, in the transition from the in-oil cooking step to the out-of-oil cooking step, heating by transporting the cooking oil W in the in-oil cooking step, and a run-down in the in-oil cooking. The heating by the cooking oil W may be overlapped. The food W can be cooked by simultaneously performing both heating inside the cooking oil and heating inside and outside the cooking oil.

  As described above, in the horizontal transport unit 3 of the food transport device 2, when the food W rises in the cooking oil O filled in the oil tank 5, the portion of the food W that is exposed from the oil level is not much. The cooking oil O is not supplied, and the rate of heating is lower than the lower side of the food W immersed in the cooking oil O. On the other hand, when the cooking oil O is caused to flow down from the upper side of the food W in the inclined conveyance section 4, the high-temperature cooking oil O is directly supplied to the upper side of the food W, and the projection 15a of the first conveyance plate 15 is flattened. The cooking oil O that has flowed down between the portions 15b flows and is also heated from below the food W. The rate at which the upper part of the food W is heated is higher than the lower part of the food W. In the outside-in-oil cooking step, the core temperature of the food W is raised to a temperature required for sterilization, and the food W is cooked at the time when the food W reaches the food carry-out position P2 in the first inclined direction (B direction) of the inclined transport unit 4. So that cooking is completed (the transport speed of the food W by the food transport device 2 and the lengths of the horizontal transport unit 3 and the inclined transport unit 4), the temperature and the amount of the cooking oil O flowing down from the cooking oil tray 20. Is set.

  As shown in FIG. 3B, a plurality of projections 15 a protruding toward the side on which the food W is placed are formed on the flat portion 15 b of the first transport plate 15. While the food W is being conveyed through the conveyance unit 3, the lower side of the food W is partially fried and cooked, and the lower side of the food W is solidified to some extent. The food W is on the plurality of projections 15a. The cooking oil O supplied to each of the partial trays 21 by the pump 25 and dropped from the upper side of the food W from the partial tray 21 flows along irregularities and pores on the surface of the food W and heats the food W. Then, it flows down onto the flat portion 15b of the first transport plate 15.

  Further, the cooking oil O flows down the gap between the food W formed by the projection 15a and the flat portion 15b of the first transport plate 15 according to the inclination of the inclined transport portion 4. In the inclined conveyance section 4, the first conveyance plate 15 is conveyed in an inclined manner, and the second conveyance plate 16 is erected, so that a gap is formed between the first conveyance plate 15 and the second conveyance plate 16. The cooking oil O flows down into the oil tank 5 from the gap. As a result, the excess cooking oil does not stay on the first transport plate 15 transported on the inclined transport unit 4, the food W does not absorb the excess cooking oil O, and the food W is drained well. Can be.

  The cooking oil O flowing on the first transport plate 15 also has the effect of heating the first transport plate 15 and thereby heating and keeping the food W warm. As described above, the fryer 1 is configured so that the fry cooking is completed when the food W reaches the food carry-out position P2 in the first inclined direction (B direction) of the inclined transport unit 4. The cooked food W is collected on the food tray 26 from the food carry-out position P2 in the first inclined direction (B direction) of the inclined transport unit 4, as shown in FIG.

  After the food-in-oil outside cooking step is completed, the cooking oil O adhering to the surface of the food W is drained while the food W is transported from the food carry-out position P2 until it is collected on the food tray 26. The Rukoto. The cooking oil O supplied to the respective partial trays 21 by the pump 25 and dropped from the respective partial trays 21 to the food W flows down into the oil layer 5, flows through the oil layer 5 to the food input position P1, and again. , And is supplied to each partial tray 21 by a pump 25 from an oil inlet 22 through an oil supply pipe 23. That is, the cooking oil O is circulated, and by this circulation, the temperature of the entire cooking oil is equalized, and stable deep-fried cooking becomes possible.

  Further, as shown in FIG. 3B, a gap S is formed by erecting the second transport plate 16, but a part of the upper portion of the gap S is covered by the upright second transport plate 16. FIG. 3B shows the state of the horizontal transport unit 3. However, in the inclined transport unit 4, the second transport plate 16 is tilted and transported while standing up, so that the second transport plate 16 that is standing up This covers substantially the entire surface of the gap S. Thus, the cooking oil O that has flowed down from the cooking oil tray 20 on the upper surface side of the food W in the inclined conveyance unit 4 does not directly flow into the gap S, but is supplemented to the first conveyance plate 15 and the second conveyance plate 16. Then, it flows on the first transport plate 15 and the second transport plate 16 to heat the food W and the transport plate. With the dropped cooking oil O, it is possible to circulate and flow the dropped cooking oil to the maximum heating without waste.

  When the first transport plate 15 and the second transport plate 16 are transported on the upper surface side of the inclined transport unit 4 to the most downstream side in the first inclined direction (B direction), the transport direction is reversed by the second sprocket 12, and the second While the free ends of the first transport plate 15 and the second transport plate 16 slide on the bottom surface of the oil tank 5, the lower surface side of the inclined transport unit 4 is moved in the second inclined direction (C) opposite to the first inclined direction (B direction). Direction, and further, on the lower surface side of the horizontal transport unit 3, the first transport plate 15 and the second transport plate 16 are moved in the first horizontal direction (A) while their free ends slide on the bottom surface of the oil tank 5. (Direction) in the second horizontal direction (direction D).

  Therefore, the frying cake settled on the bottom of the oil tank 5 is pushed out in the second inclined direction (C direction) and the second horizontal direction (D direction) by the free ends of the first transfer plate 15 and the second transfer plate 16 and settled. Collected at the bottom of the tank 7. Then, the frying powder deposited on the bottom of the sedimentation tank 7 is lifted out of the oil tank 5 by the frying powder conveying device 31, and the deterioration of the cooking oil O due to the carbonization of the frying powder is suppressed.

  Regarding the temperature of the cooking oil O, the temperature of the cooking oil O flowing down from the cooking oil tray 20 is preferably set higher than the temperature of the cooking oil O filled in the oil tank 5. The cooking oil O supplied to the tray 20 by the pump 25 is heated by the heating means 9, so that the temperature of the cooking oil O flowing down from the cooking oil tray 20 can be increased.

  For example, when frying fried food, the temperature of the cooking oil filled in the oil tank 5 is set to 180 ° C., and the temperature of the cooking oil O flowing down from the cooking oil tray 20 is set to 190 ° C. By setting the temperature of the cooking oil flowing down from the cooking oil tray 20 higher than the temperature of the cooking oil O filled in the oil tank 5, the following effects can be obtained. First, a method is known in which a food W is lifted from the cooking oil O, and then the cooking oil O having a higher temperature than the cooking oil O used for the deep-fried cooking is applied to the food W, thereby giving a fragrance and a crisp feeling on the food surface. ing. In the present invention, the same effect can be obtained by setting the temperature of the cooking oil O flowing down from the cooking oil tray 20 higher than the temperature of the cooking oil O filled in the oil tank 5.

  Further, in the inclined conveying section 4, the conveying plates (the first conveying plate 15 and the second conveying plate 16) are also heated by the cooking oil O having a higher temperature than the temperature of the cooking oil O filled in the oil tank 5, Even if the transport plate is transported on the lower surface side of the inclined transport unit 4 in the second inclined direction (C direction) and immersed in the cooking oil O filled in the oil tank 5, the cooking oil O filled in the oil tank 5 by the transport plate is used. Does not lower the temperature. Further, the cooking oil O dropped from the cooking oil tray 20 is higher than the temperature of the cooking oil O filled in the oil tank 5, so that the cooking oil dropped from the cooking oil tray 20 merges with the oil filled in the oil tank 5. At this time, the temperature of the cooking oil filled in the oil tank 5 is raised. As a result, power consumption by the heating means 6 required to maintain the cooking oil filled in the oil tank 5 at a predetermined temperature can be suppressed.

  Further, it is not necessary to set the temperature of the cooking oil O flowing down from the cooking oil tray 20 to be always higher than the temperature of the cooking oil O filled in the oil tank 5. The temperature may be lower than the temperature of the cooking oil O filled in the oil tank 5. In this case, the core temperature of the food W can be increased over time, and the heating of the food surface due to the cooking oil O flowing down from the cooking oil tray 20 can be prevented. What is necessary is just to set the temperature of the cooking oil in cooking in oil and the temperature of cooking oil in cooking outside oil, according to the food to be cooked.

  In FIG. 1, although not shown, a valve for adjusting the amount of cooking oil O flowing through the oil supply pipe 23 may be provided. By closing the valve provided on the oil supply pipe 23, the cooking oil O is not supplied to, for example, two partial trays 21 of the cooking oil tray 20 on the upstream side in the food conveying direction, and for example, on the downstream side in the food conveying direction. By supplying the cooking oil O only to the two partial trays 21, the frying can be performed twice.

  The purpose of the double-frying is to avoid heating the food W, which deteriorates the taste if it is heated for a long time, for a long time. Is raised, the core temperature is gradually increased by the residual heat of the food W without dropping the cooking oil O onto the food W. After the core temperature is gradually increased by the residual heat of the food W, high-temperature cooking oil O is dropped onto the food W in a short time by, for example, the last one partial tray 21 to reduce the core temperature of the food W to a temperature required for sterilization. Up to A portion of the food W having the clothes cooked by the fried food, excluding the clothes, is referred to as a seed. For example, chicken, which is a fried seed, has a property of becoming hard when heated for a long time. As described above, for deep-fried dishes such as deep-fried chicken, which has a property of hardening the seeds when heated for a long time, double fried food is suitable. By frying twice, the batter can be finished with a crispy texture while keeping the seeds soft.

  As shown in FIGS. 10 and 11, the bar conveyor 13 may be a conveyor formed by bending and connecting both ends of a bar 14, and the bar 14 may further have a U-shape. An auxiliary member 14a in the shape of a letter may be provided. The auxiliary member 14a is attached to the bar 14 by, for example, welding. In addition, a bar conveyor rail 13a is provided to receive the lower surface side of the bar conveyor along the transport direction and regulate the position in the left-right direction with respect to the transport direction. In FIG. 10, the first transport plate 15 and the second transport plate 16 are omitted for explanation.

  The first transport plate 15 and the second transport plate 16 are rotatably attached to the auxiliary member 14a. As shown in FIG. 12, when attaching the first transport plate 15 and the second transport plate 16, the auxiliary member 14 a is sandwiched by using a transport plate fixing member 15 c. In FIG. 12, the transport plate and the transport plate fixing member 15c have a size substantially matching the inner width of the auxiliary member 14a, and suppress the transport plate from being displaced in a direction substantially perpendicular to the transport direction. . In addition, the transport plate fixing member 15c is an integral type having a size substantially matching the width of the transport plate, but may be a separate type roughly matching the width of the transport plate. It may be integrated with the action receiving member 18.

  As shown in FIG. 13, the direction in which the first transport plate 15 and the second transport plate 16 are transported is changed by the sprocket 12 at the food unloading position P2, but the first transport plate 15 and the second transport plate 16 are The rotation of the food W is regulated by the auxiliary member 14a, and the food W slides and is carried out on the first transport plate 15 and the second transport plate 16 whose rotation is restricted. As a result, the food W is carried out to the food tray 26 by being guided by the first transport plate 15 and the second transport plate 16, so that the food W falls directly below the second transport plate 16 on which the food W is placed and is broken. Or spilling from the food tray 26 can be prevented. In FIGS. 11, 12, and 13, hatching of some members is omitted for ease of viewing the drawings.

  As shown in FIG. 10, the fryer transport device 2 may include a partition plate 7 a near both outer sides of the first transport plate 15 and the second transport plate 16 along the food transport direction. As shown in FIG. 11, the upper part of the partition plate 7a protrudes partially from the oil level of the cooking oil, and the lower part of the partition plate extends downward to a position where it does not contact the bar conveyor 13. The provision of the partition plate 7a prevents the food W transported by the first transport plate 15 and the second transport plate 16 from entering the gap between the frame 7 and the first transport plate 15 and the second transport plate 16. And the food can be transported reliably.

  As described above, the cooking oil O supplied to the respective partial trays 21 by the pump 25 and dropped from the respective partial trays 21 to the food W flows down into the oil layer 5 and flows through the oil layer 5 toward the food input position P1. Then, the fluid is circulated again so as to be supplied to the respective partial trays 21 by the pump 25 from the oil inlet 22 through the oil supply pipe 23 again. In addition, there is a flow in which the cooking oil moves to the outlet side by the upright second transport plate 16. By providing the partition plate 7a, cooking oil can flow outside the partition plate 7a, that is, between the partition plate 7a and the frame 7, and the flow to the outlet side by the second transport plate 16 is not obstructed, and Circulation flow can be performed, and more stable circulation flow can be achieved, so that the cooking oil is promoted to have a uniform temperature.

  In addition, as shown in FIG. 13, since the inclined transport unit 4 transports the food with the second transport plate 16 standing up, there is no need to move the guide member 17 up and down. Therefore, the guide member 17 may be manufactured by, for example, bending a plate material and fixing the guide member 17 to, for example, the frame 7. In that case, the food can be easily transported by the inclined transport section with the second transport plate standing upright. In the horizontal transport section, a portion that does not need to move the guide member up and down may be a fixed sheet metal.

  As described above, according to the fryer according to the embodiment, the fryer transport device, the food having a difference in the timing of floating in the oil, the food sinking from immediately after the food is taken out until the food is taken out, and the time until the clothes are hardened are different. Even if the type of food, such as food, is changed, it is possible to cook at the predetermined cooking time that is optimal for each food. , Food can be cooked with good appearance, and high-quality food can be manufactured with good yield.

  Further, conventionally, in the inclined conveying section on the fryer outlet side, which has been provided for carrying out the food from the cooking oil and draining the oil, the cooking oil flows down from the partial tray to the food W to heat the food and the transport plate. In addition to being able to perform deep-fried cooking with less absorption of cooking oil compared to deep-fried cooking in cooking oil, it is possible to suppress a decrease in the temperature of food, and to provide a so-called non-greasy and warm food. It has become possible. In addition, the entire area from the entrance to the exit of the fryer is effectively used as a heating zone, so that the cooking capacity can be maximized and the apparatus can be made compact.

  The present invention can be applied to a fryer conveying device or a fryer that fries various foods.

REFERENCE SIGNS LIST 1 fryer 2 fryer transfer device 3 horizontal transfer unit 4 inclined transfer unit 5 oil tank 6 heating means 7 frame 7 a partition plate 8 filter 9 heating means 10 circulation drive mechanism 11 first sprocket 12 second sprocket 13 bar conveyor 13 a bar conveyor rail 14 Bar 14a Auxiliary member 15 First transport plate (transport plate)
15a Projection 15b Flat part (food transfer surface)
15c Transport plate fixing member 16 Second transport plate (transport plate)
Reference Signs List 17 Guide member 18 Action receiving member 18a Roller 19 Guide sprocket 20 Cooking oil tray 21 Partial tray 21a Opening 21b Opening 22 Oil suction port 23 Oil supply pipe 24 Discharge port 25 Pump 26 Food tray 30 Lifting device 31 Lifting transport device 32 Chute 171 First 1 member 171a slope 171b, 171c, 173a, 174a, 175a circular opening 172 second member 173 third member 174, 175 fitting member 176 stepped bolt 177 stepped bolt 178 stepped bolt 179 shaft 180 cam plate 181 lever

Claims (11)

A bar conveyor having a shaft member in a direction substantially perpendicular to the circulating direction, circulating endlessly located in an oil tank filled with a predetermined amount of cooking oil,
A plurality of transport plates that are rotatably connected to the shaft member so as to substantially overlap each other so as to close the upper surface of the bar conveyor, and transport a food,
An action receiving member extending from at least a part of the plurality of transport plates,
Positioned substantially parallel to the transport path of the bar conveyor, at least a part of the plurality of transport plates by contacting the action receiving member, through the action receiving member with the shaft member as a central axis. And a guide member for standing up,
By changing the position at which the guide member and the operation receiving member come into contact with each other in the direction in which the bar conveyor conveys the food, the upright start position of at least a part of the plurality of transport plates is set to a start position of the bar conveyor. A fryer conveying device characterized in that it can be changed along the conveying direction of food. The guide member is divided into a plurality of pieces along the food conveying direction of the bar conveyor,
The upright start position of at least a part of the plurality of transport plates can be changed by selecting at least one of the plurality of divided guide members and changing the position. Item 2. The fryer conveying device according to Item 1. The guide member is divided into a plurality of pieces along the food conveying direction of the bar conveyor,
The plurality of divided guide members are flexibly connected by a connecting member that connects each of the guide members, so that the upright start position of at least a part of the plurality of transfer plates can be changed. The fryer conveying device according to claim 1, wherein:   The position of the guide member can be changed along the direction in which the food is transported, and at least a part of the plurality of transport plates is started to rise when the action receiving member contacts the guide member. The fryer conveying device according to claim 1.   At least a part of the plurality of transport plates that start rising when the action receiving member comes into contact with the guide member changes at least one of the plurality of transport plates by changing an inclination angle in the transport direction of the guide member. The fryer conveying device according to any one of claims 1 to 4, wherein the rising speed of the conveying plate of the part can be changed.   The elevation angle of at least a part of the plurality of transport plates can be changed by changing the position of the guide member in the vertical direction, according to claim 1, wherein: Fryer transport device.   7. When at least a part of the plurality of transport plates rises, a part of the free end is higher than an oil level of the cooking oil filled in the oil tank. Fryer transport device. The transport device of the fryer is one of a plurality of transport plates,
A first transport plate having a plurality of transport plates that do not have an action receiving member and do not stand up;
A second transport plate, which is at least a portion of the transport plates among a plurality of transport plates standing up through the action receiving member with the shaft member as a central axis,
The fryer conveying apparatus according to any one of claims 1 to 7, wherein the second conveying plate connects the first conveying plate to the bar conveyor with at least one sheet interposed therebetween. The second transport plate has an operation receiving member extending obliquely downward and forward,
The roller of claim 1, wherein a roller is provided at a tip of the action receiving member, and the second transport plate rises when the roller and the guide member come into contact with each other. apparatus. The bar conveyor is
A horizontal transport unit for transporting food in a horizontal direction,
10. An inclined conveying section which is inclined at a predetermined angle with respect to the horizontal conveying section and lifts and transports the food from cooking oil filled in an oil tank. A fryer conveying device according to claim 1. A fryer conveying device according to any one of claims 1 to 10,
An oil tank filled with a predetermined amount of cooking oil,
Heating means for heating the cooking oil filled in the oil tank to a predetermined temperature.

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