JP6755718B2 - How to fry food with a fryer and fryer - Google Patents

Description

The present invention relates to a method for frying foods by a fryer and a fryer for producing a large amount of foods fried in cooking oil.

Patent Document 1 discloses an oil-spraying fryer in which cooking oil heated to a predetermined temperature range is flowed down from the upper side of the food to fry and cook the food. This fryer puts an appropriate amount of food in a basket and fried it by so-called batch processing. It has a heating tank that heats cooking oil, an oil spraying chamber that allows cooking oil to flow down, and an oil spraying chamber from the heating tank. It is composed of an oil supply pipe that supplies cooking oil to the oil, an oil pan provided under the oil spray chamber, and a wire mesh dish-shaped cage that is provided between the oil spray chamber and the oil pan and can move up and down. ing. A wire mesh dish-shaped basket that can move up and down has a shape in which only the bottom surface is an iron plate and a large number of oil outflow holes are provided on the side surfaces, and an example is presented in which so-called heavens do not flow out together with oil. There is also an example in which a net conveyor that circulates to cook a large amount of food is placed between the oil spraying chamber and the oil pan, and the cooking oil is run off from the oil spraying chamber while the food is being conveyed by the net conveyor to heat the food. It is presented. According to such an oil-spraying fryer, the food is not immersed in the cooking oil for a long time, so that the food does not absorb the cooking oil excessively, and the "greasiness" peculiar to fried food is achieved. Since the surface of the food is continuously cooked with a small amount of high-temperature cooking oil, the surface structure of the food is rapidly cured, and the so-called "taste is not lost" effect can be obtained. Moreover, since the fryer itself is small, the amount of cooking oil used can be suppressed.

Patent Document 2 describes a fryer provided with an endless net conveyor for horizontally transporting food sunk in cooking oil in an oil tank in order to produce a large amount of food fried and cooked in cooking oil. It is disclosed. Pushing members welded in a grid pattern are attached to the net conveyor at regular intervals, and when the food is transported in the oil tank in the horizontal direction, the pushing members are erected to transport the floating food in the horizontal direction. Further, in the oil tank and on the upper side of the net conveyor, a plate-shaped lid is provided along the net conveyor for pushing the floating food into the cooking oil. The downstream side of the net conveyor in the transport direction is inclined diagonally upward, and the fried food can be pulled up from the oil tank and transported while draining the oil.

In Patent Document 3, as a preliminary fried cooking, the food is dipped in cooking oil and fried, and then the food is transported horizontally by a net conveyor to a predetermined temperature from the upper side and the lower side of the food, respectively. A fryer that injects heated cooking oil to perform fried cooking is disclosed. Preliminary frying can cure the surface of the food so that the bottom surface of the food does not stick to the net conveyor during subsequent transport on the net conveyor. After preliminary frying, cooking oil heated to a predetermined temperature is sprayed from the upper and lower sides of the food, and the sprayed cooking oil hits the inside of the food or the wall surface of the device and flows down or drops to prepare the cooking oil below. Collected in an oil storage tank. The cooking oil stored in the oil storage tank is heated and used again for injection of cooking oil or preliminary frying.

Japanese Unexamined Patent Publication No. 58-212425 Jitsukaisho 63-12335 Japanese Unexamined Patent Publication No. 2010-166947

However, according to the fryer described in Patent Document 1, when food is fried and cooked by batch processing, even if the food is placed in a wire mesh dish-shaped food basket, the lower surface of the food is not heated and cooking unevenness occurs. There is a possibility that it can be done. In addition, even if only the bottom surface of the wire mesh dish-shaped food basket is made of an iron plate and a large number of oil outflow holes are provided on the side surfaces, the iron plate on the bottom surface must be in a horizontal state so as not to bias the food. Therefore, oil accumulates on the iron plate on the bottom surface, and the food placed on that portion may absorb the oil and become oily. In addition, even if a net conveyor is placed between the oil spraying chamber and the oil pan to cook a large amount of food, the cooking oil that flows down from above the food flows along the top and side surfaces of the food, and the food Since the bottom surface of the food is dropped into the oil pan without heating, the bottom surface of the food may be insufficiently cooked.

According to the fryer described in Patent Document 2, the food to be fried and cooked by the plate-shaped lid for pushing and sinking the food floating in the cooking oil is immersed in the cooking oil for a long time, and the food is cooked. It becomes easier to absorb a large amount of oil. Even if food that has absorbed a large amount of cooking oil is drained, the oil that has soaked into the clothes remains, which may make it so-called oily. Then, since the food floating in the cooking oil is pushed down and sunk for cooking, pressure due to the depth of the cooking oil is applied, and the food and its garment absorb the cooking oil, which may become oily.

According to the fryer described in Patent Document 3, cooking oil is sprayed from the upper side and the lower side of the food transported on the net conveyor to perform fried cooking, but only a part of the sprayed cooking oil is the food. The cooking oil that contributes to fried cooking and does not hit the food among the sprayed cooking oil is wasted and flows down while being deprived of heat by contacting the wall surface inside the device. Therefore, the amount of cooking oil used is large, the amount of heat consumed without heating the food is large, and the heating energy for reusing the used cooking oil for injection may be large.

The present invention has been made to solve the above-mentioned conventional fryer problem, and reduces the amount of cooking oil used and the energy for heating the cooking oil by eliminating uneven frying of food and increasing the efficiency of using cooking oil. It is an object of the present invention to provide a method for frying food and a fryer capable of frying and cooking food with good oil drainage by suppressing absorption of excess cooking oil.

In order to achieve the above object, in the method of frying food by a fryer according to the present invention, food is put into an oil tank filled with cooking oil heated to a predetermined temperature, and the food is put in the cooking oil in a predetermined direction. In-oil cooking step in which the food is fried and cooked while being transported to the food, and cooking oil heated to a predetermined temperature from the upper side of the food while being transported in an inclined direction by pulling the food from the cooking oil. It is a method of frying food by a fryer provided with an oil-in-outside cooking step of fried food by flowing down, and the cooking oil is placed on a food transport surface of an inclined transport plate. It is pulled up from the inside and transported in an inclined direction, and the cooking oil is flowed down from only the upper side of the food to the upper surface of the food and the food transport surface of the transport plate, and the run-off cooking oil is along the food. It is characterized in that it flows on the food transport surface of the transport plate.

Further, the fryer according to the present invention conveys in a predetermined direction an oil tank filled with cooking oil, a heating means for heating the cooking oil filled in the oil tank to a predetermined temperature, and the cooking oil. Predetermined from the upper side of the food, which carries out the in-oil cooking step of frying and cooking the food, and the food is pulled up from the cooking oil and placed on the food transport surface of the inclined transport plate. It is composed of an inclined transport section that carries out an oil-in-air cooking step for frying and cooking the food by flowing down the cooking oil heated to the temperature, and a plurality of transport plates are continuously connected across the horizontal transport section and the tilted transport section. A circulation drive mechanism for circulating and driving the cooking oil, a cooking oil pumping device for pumping the cooking oil heated to a predetermined temperature from the oil tank, and a cooking oil pumping device provided so as to face at least a predetermined range of the inclined transport portions. The food is pulled up from the oil tank by the drive mechanism, and is provided with a cooking oil tray that is heated to a predetermined temperature and that the cooking oil pumped by the cooking oil pumping device is allowed to flow down from only the upper side of the food. It is a feature.

According to the method for cooking food by fryer according to the present invention or the fryer, the amount of cooking oil used and the energy for heating the cooking oil are reduced by eliminating uneven frying of food and increasing the efficiency of using cooking oil, and extra. It is possible to suppress the absorption of cooking oil and fried food with good oil drainage.

FIG. 5 is a side view showing an overall configuration of a fryer transport device according to an embodiment of the present invention and a fryer in which this food transport device is used. The perspective view which shows the structure of the main part including the transport plate of the transport device of the flyer. It is a side view which shows the structure of the main part including the transfer plate of the transfer device of the flyer, (a) is the state which the 2nd transfer plate is not upright, (b) is the state which the 2nd transfer plate is upright. Shown. The side view which shows the other structure of the main part including the transfer plate of the transfer device of the flyer. The side sectional view which shows the structure of the guide member of the transfer device of the flyer. The side sectional view which shows the structure of the guide member of the transfer device of the flyer, and the movement of the 2nd transfer plate. The side sectional view which shows the structure of the guide member of the transfer device of the flyer, and the movement of the 2nd transfer plate. The side sectional view which shows the structure of the guide member of the transfer device of the flyer, and the movement of the 2nd transfer plate. The plan view which shows the structure of the cooking oil tray in the said fryer. Top view of a part of the bar conveyor of the above fryer transfer device. The front sectional view which shows the structure of the main part in the food input position of the transfer device of the fryer. The front sectional view which shows the attachment of the auxiliary member of the bar conveyor of the transfer device of the flyer, and the transfer plate. The side sectional view which shows the structure of the main part in the food carry-out position of the transfer device of the fryer.

According to the first aspect of the present invention, food is put into an oil tank filled with cooking oil heated to a predetermined temperature, and the food is fried and cooked while being conveyed in the cooking oil in a predetermined direction. The step of cooking in oil and the cooking oil heated to a predetermined temperature are flowed down from the upper side of the food while the food is pulled up from the cooking oil and conveyed in an inclined direction, and the food is fried and cooked. It is a method of frying and cooking food by a fryer provided with an oil-in-air cooking step, wherein the food is placed on a food transport surface of an inclined transport plate, pulled up from the cooking oil, and transported in an inclined direction. The cooking oil flows down from only the upper side of the food to the upper surface of the food and the food transport surface of the transport plate, and the flowed cooking oil flows along the food transport surface of the transport plate. It is a method of fried food by a fryer, which is characterized by this.

According to the method of frying food by this fryer, the food is preliminarily fried and cooked with cooking oil by the in-oil cooking step, and the cooking oil is flowed down from the upper side of the food by the oil-in-oil cooking step to fried and cook the food. However, the cooking oil that did not hit the food can heat the food indirectly by heating the transport plate on which the food is placed and transported, so that the entire surface of the food can be heated and the food is unevenly fried. Can be eliminated. In other words, the cooking oil that has flowed down from the upper side of the food is used to heat the food without waste. It is possible to fried food with the minimum amount of cooking oil that flows down, and the energy to heat the cooking oil is used. Can be reduced. Further, since the transport plate for transporting food in the oil-in-air cooking step is heated and inclined, the cooking oil flowing on the food transport surface of the transport plate is low on the transport plate without lowering the temperature. It can be quickly poured off from the top of the transport plate in a viscous state. Furthermore, the cooking oil heated in the oil-in-air cooking step is allowed to flow down from the upper side of the food to raise the temperature of the oil adhering to the food surface, lower the viscosity and make it easier to drain the oil, thereby making the food oily. You can make it harder to get sick.

The invention according to claim 2 of the present invention is the invention according to claim 1, wherein when the food is pulled out from the cooking oil and transported in the inclined direction, the food transport surface of the transport plate and the food are separated from each other. The cooking oil that has flowed down from the upper side of the food is poured into the gap, and the lower side of the food is fried and cooked, which is a method for fried food by a fryer.

As a result, the cooking oil that has flowed down from the cooking oil tray flows through the gap between the food and the food transport surface, so that fried cooking is performed not only from the upper side of the food but also from the lower side of the food. Further, when the food is transported at an angle, excess cooking oil does not stay under the food, and the food does not absorb the excess cooking oil, so that the food can be drained well.

The invention according to claim 3 of the present invention is the invention according to claim 1 or 2, wherein the predetermined temperature of the cooking oil in the cooking oil inside and outside the oil is higher than the predetermined temperature of the cooking oil in the cooking step inside and outside the oil. It is a method of fried food by a fryer characterized by.

As a result, the cooking oil having a higher temperature and a lower viscosity is allowed to flow down only from the upper side of the food, and it flows quickly along the food, and the absorption of the cooking oil into the food can be suppressed. In addition, the temperature of the cooking oil adhering to the surface of the food can be raised to facilitate the flow, and the oil drainage can be improved. Further, the cooking oil that has flowed down to the food transport surface of the transport plate also becomes higher in temperature, and the food transport surface of the transport plate can be smoothly flowed while heating the transport plate.

The invention according to claim 4 of the present invention is the invention according to any one of claims 1 to 3, wherein in the cooking step inside and outside the oil, the cooking oil that flows down from the upper side of the food is the food transport that transports the food. This is a method for frying and cooking food by a fryer, which is characterized by spontaneously falling from a cooking oil tray provided on the upper side of the device.

As a result, the cooking oil that flows down only from the upper surface of the food flows along the surface of the food without splashing even if it comes into contact with the surface of the food, and the upper surface and the side surfaces of the food can be fried and cooked. Further, the cooking oil that has fallen on the transport plate without contacting the food can also be contacted with the transport plate and heated without splashing.

The invention according to claim 5 of the present invention comprises an oil tank filled with cooking oil, a heating means for heating the cooking oil filled in the oil tank to a predetermined temperature, and the cooking oil in a predetermined direction. From the horizontal transport unit that carries out the in-oil cooking step of frying and cooking food while transporting, and from the upper side of the food placed on the food transport surface of the transport plate that is tilted by pulling the food out of the cooking oil. It is composed of an inclined transport unit that performs an oil-in-air cooking step for frying and cooking the food by flowing down the cooking oil heated to a predetermined temperature, and a plurality of transport plates across the horizontal transport portion and the inclined transport portion. A circulation drive mechanism for continuously circulating and driving the cooking oil, a cooking oil pumping device for pumping the cooking oil heated to a predetermined temperature from the oil tank, and at least the inclined transport portion provided so as to face a predetermined range. The food product pulled up from the oil tank by the circulation drive mechanism is provided with a cooking oil tray that is heated to a predetermined temperature and the cooking oil pumped up by the cooking oil pumping device is allowed to flow down from only the upper side of the food product. It is a flyer characterized by that.

As a result, the food is preliminarily fried and cooked with cooking oil by the in-oil cooking step, and the cooking oil is fried and cooked by flowing the cooking oil from the upper side of the food by the oil-in-oil cooking step, and the cooking oil that does not hit the food is cooked. Since the food can be indirectly heated by heating the transport plate on which the food is placed and transported, the entire surface of the food can be heated and uneven frying of the food can be eliminated. In other words, the cooking oil that has flowed down from the upper side of the food is used to heat the food without waste. It is possible to fried food with the minimum amount of cooking oil that flows down, and the energy to heat the cooking oil is used. Can be reduced. Further, since the transport plate for transporting food in the oil-in-air cooking step is heated and inclined, the cooking oil flowing on the food transport surface of the transport plate is low on the transport plate without lowering the temperature. It can be quickly poured off from the top of the transport plate in a viscous state. Furthermore, the cooking oil heated in the oil-in-air cooking step is allowed to flow down from the upper side of the food to raise the temperature of the oil adhering to the food surface, lower the viscosity and make it easier to drain the oil, thereby making the food oily. You can make it harder to get sick.

The invention according to claim 6 of the present invention is the invention according to claim 5, wherein at least a part of the plurality of transport plates flows from the cooking oil tray to and from the food placed on them. The fryer is characterized in that a plurality of protrusions are formed on the side on which the food is placed in order to form a gap through which the dropped cooking oil flows.

As a result, the cooking oil that has flowed down from the cooking oil tray flows through the gaps between the food and the plurality of protrusions formed on at least some of the transport plates, so that the cooking oil flows not only from the upper side of the food but also from the upper side of the food. Fried cooking is also done from the bottom of the food. Further, since the transport plate is inclined, excess cooking oil does not stay under the food, and the food does not absorb the excess cooking oil, so that the food can be drained well.

The invention according to claim 7 of the present invention is the invention according to claim 5 or 6, wherein the cooking oil at a predetermined temperature filled in the oil tank pumped by the cooking oil pumping device is charged with the cooking oil at a predetermined temperature filled in the oil tank . It has a heating means that reheats to a higher temperature than the cooking oil, and by reheating the cooking oil at the predetermined temperature by the heating means , the temperature of the cooking oil at the predetermined temperature filled in the oil tank is higher than that of the cooking oil. is obtained by the flyer, characterized in that to increase the predetermined temperature to regulating physical oil overlooked flows from the cooking oil tray pumped by said cooking oil pumping device.

As a result, the cooking oil having a higher temperature and lower viscosity is allowed to flow down from the upper side of the food, so that the temperature of the cooking oil adhering to the surface of the product is raised to facilitate the flow, and the oil drainage can be improved. Further, the cooking oil that has flowed down to the food transport surface of the transport plate also becomes higher in temperature, and the food transport surface of the transport plate can be smoothly flowed while heating the transport plate.

The invention according to claim 8 of the present invention is the invention according to any one of claims 5 to 7, wherein the cooking oil pumped by the pumping device is naturally dropped from the cooking oil tray and from the upper side of the food. It is a flyer that is characterized by running off.

As a result, the cooking oil that flows down only from the upper surface of the food flows along the surface of the food without splashing even if it comes into contact with the surface of the food, and the upper surface and the side surfaces of the food can be fried and cooked. Further, the cooking oil that has fallen on the transport plate without contacting the food can also be contacted with the transport plate and heated without splashing.

The invention according to claim 9 of the present invention is the invention according to any one of claims 5 to 8, wherein the cooking oil tray is positioned in the vertical direction from the downstream side to the upstream side in the food transport direction in the inclined transport section. The fryer is composed of a plurality of partial trays in which the values are lowered in order, and a plurality of openings of a predetermined size arranged in a predetermined pattern are formed on the bottom surface of the plurality of partial trays. It is a thing.

As a result, the arrangement pattern of the openings and the size of the openings can be set according to the size and shape of the food to be fried, and the optimum fried food can be performed according to various types and sizes of food. Can be done.

The invention according to claim 10 of the present invention is the invention according to claim 9, wherein the amount of cooking oil supplied to the plurality of partial trays is constant on the side wall on the upstream side in the food transport direction of the plurality of partial trays. The fryer is characterized in that an opening is formed to allow the cooking oil to overflow when the amount is exceeded.

Thereby, for example, the amount of cooking oil supplied to the cooking oil tray can be larger than the amount of cooking oil flowing down from the plurality of openings, and the food is insufficiently heated or fried due to the lack of cooking oil flowing down into the food. It is possible to prevent defects and the like.

The invention according to claim 11 of the present invention is the invention according to claim 10, wherein the cooking oil overflowing from the partial tray on the most upstream side in the food transport direction among the plurality of partial trays flows directly into the oil tank. It is a flyer.

As a result, cooking oil that has not flowed down from a plurality of openings of a predetermined size arranged in a predetermined pattern of the cooking oil tray and has not been used for frying food can be returned to the oil tank.

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

(Structure of flyer transfer device)
As shown in FIG. 1, the food transport device 2 has a chute 32 for charging 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 (1st horizontal direction ( The horizontal transport unit 3 for transporting in the A direction) and the food W are pulled up from the cooking oil O filled in the oil tank 5, and are tilted by a predetermined angle with respect to the first horizontal direction (A direction) in the first tilt direction (B direction). ), And a plurality of (many) transport plates 15 and 16 are continuously circulated and driven in the horizontal transport section 3 and the tilt transport section 4. Further, the food transport device 2 is configured to be vertically movable with respect to the oil tank 5 by the elevating device 30 in consideration of cleaning 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 appropriate.

As shown in FIG. 1, the food transport device 2 has a first sprocket 11 provided at the upstream end of the horizontal transport section 3 in the first horizontal direction (A direction) and a first tilt direction in the tilt transport section 4. The second sprocket 12 provided at the food carry-out position P2 (in the B direction), the endless bar conveyor 13 stretched between the first sprocket 11 and the second sprocket 12, the horizontal transport portion 3 and the inclined transport. It is composed of a pair of upper and lower guide sprockets 19 provided at the connection portion of the portion 4 for changing the moving direction of the bar conveyor 13, and a motor (not shown) for rotationally driving the first sprocket 11 or the second sprocket 12. The 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 is provided. As the heating means 6, a heating wire type housed in a metal tube such as stainless steel, a gas combustion tube type, an IH type, or the like can be used. Further, the food transport device 2 has a temperature sensor (not shown) that measures the temperature of the cooking oil O in the oil tank 5, and a control means (not shown) that feeds back the temperature data measured by the temperature sensor to control the amount of heat of the heating means 6. None) may be provided.

As shown in FIG. 2, in the bar conveyor 13, a plurality of (many) rods 14 are arranged at regular intervals in the food transport direction in the 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 on the most upstream side of the oil tank 5 of the fryer 1 in the food transport direction. It is equipped with a transport plate. The plurality of transport plates are formed on the first transport plate 15 that falls down on the bar 14 by its own weight and the second transport plate 16 that is in a prone state when the food W is transported in the horizontal transport unit 3 and the inclined transport unit 4. On the other hand, it is composed of a second transport plate (standing transport plate) 16 that stands up so as to form a predetermined standing angle (approximately 60 degrees), and these are rotatably attached to the bar 14 in a constant pattern. ing. When attaching the first transport plate 15 and the second transport plate 16, the rod member 14 is sandwiched and attached by using the transport plate fixing member 15c. In FIG. 2, the transport plate fixing member 15c is an integrated type having dimensions substantially matched to the width of the transport plate, but may be a separate type substantially matched to the width of the transport plate. It may be integrally formed with the action 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 to every other one.

As shown in FIG. 2, a frame 7 substantially perpendicular to the bottom surface of the oil tank of the fryer is provided along the horizontal transport portion 3 and the inclined transport portion 4 of the food transport device 2, and further along the bar conveyor 13. A guide member 17 is installed at a predetermined position on the frame 7. In FIG. 2, the frame 7, the guide member 17, the lever 181 and the like are drawn on the back side of the drawing for explanation, but the frame 7 and the guide member are drawn on the front side of the drawing on the operator side from the operation of the lever 181. It is preferable to arrange 17, the lever 181 and the like.

Further, as shown in FIG. 3A, the upper surface of the guide member 17 is in a state in which the roller 18a provided at the tip of the action receiving member 18 extending diagonally forward and downward of the second transport plate 16 hangs down due to gravity. Since it is above the lowermost end, 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, as shown in FIG. 3 (b). Further, 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 about the bar 14 with which the second transport plate 16 is engaged, and the second transport plate 16 has a predetermined standing angle with respect to the first transport plate 15. It stands up so as to form θ1 (approximately 60 degrees). Further, the first transport plate 15 is provided with a plurality of substantially hemispherical protrusions 15a protruding toward the side on which the food W is placed (detailed roles of the protrusions 15a will be described later).

As shown in FIG. 1, a plurality of transport plates, the first transport plate 15 and the second transport plate 16, are transported on the upper surface side of the inclined transport portion 4 to the most downstream side in the first inclined direction (B direction). Then, the conveying direction is reversed by the second sprocket 12, and the lower surface side of the inclined conveying portion 4 is conveyed 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 by 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 portion 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. Is transported in the second horizontal direction (D direction).

A frying residue transporting device 31 for collecting the frying residue accumulated on the bottom of the oil tank 5 and pulling it up from the fryer 1 is provided in the vicinity immediately below the food charging position P1 of the oil tank 5. After collecting the fried dregs on the fried dregs transport device 31, the first transport plate 15 and the second transport plate 16 hang down by their own weight, the transport direction is reversed by the first sprocket 11, and the food is transported to the food loading position P1 side. To. A filter 8 for filtering the fried food leaked from the fried food transporting device 31 is provided in the lower part of the fried food transporting device 31, and a filter 8 is provided below the filter 8 in the oil tank 5. 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 the 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 spacing between the plurality (many) rods 14. 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 the first transport plate 15 and the second transport plate 16 are attached to every other one, the second transport plate 16 is laid down at the food loading position P1 shown in FIG. If this is done, the size of the food W in the food transport direction up to substantially the same as the width dimension of the first transport plate 15 in the first horizontal direction (A direction) is allowed. Then, the food W is transported in a state of being placed on the first transport plate 15 and the second transport plate 16, and the second transport plate 16 is designated as shown in FIG. 3B at the timing when the food W starts to float. If the food W is erected at an upright angle of θ1 (approximately 60 degrees), the raised food W can be pushed in the food transport direction by the second transport plate 16.

At that time, if a part of the free end of the standing second transport plate 16 is made to protrude from the oil surface of the cooking oil O filled in the oil tank 5, the food can be reliably pushed. Further, a gap S is created by erecting the second transport plate 16, and the gap S is formed below the transport surface in a section substantially partitioned by the frame 7, the first transport plate 15, and the upright second transport plate 16. The cooked oil O heated from the water flows in. As a result, the oil in the compartment substantially partitioned by the frame 7, the first transport plate and the second transport plate flows out from the compartment through between the frame 7, the first transport plate and the second transport plate. I will go. The second transport plate 16 may be provided with the same protrusions as the protrusions 15a of the first transport plate 15.

On the other hand, there are some foods W such as shiitake mushrooms that do not sink into the cooking oil O at all even when they are put into the cooking oil O filled in the oil tank 5, and are floating from the beginning. In that case, the standing start position of the guide member 17 described later may be set so that the second transport plate 16 stands up from the food charging position P1. Further, since the first transport plate 15 is unnecessary, all the transport plates may be set as the second transport plate 16, and the second transport plate 16 may be erected from the food loading position P1.

Further, in the case of a food having a large area in a plan view but a thin thickness such as a hamukatsu, the dimension of the first transport plate 15 in the food transport direction is longer (for example, twice) than the dimension of the second transport plate 16. It may be configured to do so. 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. 4, the first transport plate 15 is placed between the two second transport plates 16. The arrangement pattern may be changed so that the two sheets are arranged adjacent to each other.

In this case as well, a gap S is created by erecting the second transport plate 16, but through this gap S, the cooking oil O is formed in a section substantially partitioned by the frame 7, the first transport plate 15, and the upright second transport plate 16. Inflows. The oil in the compartment substantially partitioned by the frame 7, the first transport plate 15, and the second transport plate 16 is separated from the compartment composed of the frame 7, the first transport plate 15, and the second transport plate 16. , Flows out between the frame 7, the first transport plate 15, and the second transport plate 16.

In the state where the second transport plate 16 is not upright, the fluid clothing falls from the gap between the first transport plate 15 and the second transport plate 16 and adheres to the bar 14 or the heating means 6. It is conceivable to do. Further, it is conceivable that the uncured garment 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 are configured so that the first transport plates 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 first transport plates 15 arranged between the two second transport plates 16 is also not particularly limited. Further, the first transport plate 15 and the second transport plate 16 can be attached to and detached from the bar material 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. Therefore, using the same fryer 1, it is possible to efficiently fry and cook various kinds of foods having different thicknesses and areas in a plan view.

(Structure of guide member)
The food transport device 2 can change the position where the roller 18a provided at the tip of the action receiving member 18 extending diagonally downward in front of the second transport plate 16 rides on the upper surface of the guide member 17. It is configured in. FIG. 5 shows a configuration example of the second transport plate 16 and the guide member 17 for standing up. As described above, in the food transport device 2, the positions for raising the second transport plate 16 are set from a plurality of preset positions according to the type, size, specific gravity, etc. of the food W to be fried and cooked. You can choose. Therefore, the guide member 17 is provided in the vicinity of the upper surfaces of the horizontal transport portion 3 and the inclined transport portion 4 over almost the entire area except for the first sprocket 11 and the second sprocket 12, and the first horizontal of the horizontal transport portion 3. It is movably configured in the vicinity of the upstream side in the direction (A direction).

As shown in FIG. 5, the guide member 17 is manufactured, for example, by 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, the third member 173, is fixed, and the remaining two at least two first members 171 and the second member 172 are. It is connected so as to rotate by a predetermined angle relative to other adjacent members.

A slope 171a is provided at the upstream end of the first member 171 arranged immediately below 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 ride on the roller 18a. It is formed. Further, the middle of the vertical wall of the first member 171, for example, a position 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 in the vicinity of the portion. Fitting members 174 and 175, which are formed of a channel material or the like that is one size smaller than the second member 172 and 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 the portions of the vertical walls of the fitting members 174 and 175 that protrude 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, in the first member 171 and the second member 172, the first member 171 is rotated relative to the second member 172 by the stepped bolt 177 fitted in the circular openings 171c and 174a. Or they are displaceably coupled. The second member 172 and the third member 173 are coupled so that the second member 172 can rotate or displace relative to the third member 173 by a stepped bolt 176 fitted in the circular openings 175a and 173a. .. Further, the third member 173 is fixed to the frame 7 of the circulation drive mechanism 10, for example, and when the roller 18a of the second transport plate 16 rolls on the upper surface of the third member 173, the second transport plate 16 always stands upright. Will be done.

As shown in FIG. 2, a stepped bolt 178 is fitted in the circular opening 171b of the first member 171. The stepped bolt 178 is connected to the cam plate 180, and the lever 181 is connected to the cam plate 180 via a shaft member 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 it has been explained that the third member 173 is fixed to the frame 7 as described above, the stepped bolt 178, the cam plate 180, the shaft member 177, and the lever 181 are the same as those of the first member 171 and the second member 172. In that case, 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 raised 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 the standing start position of the second transport plate 16 in which the roller 18a contacts the first member 171 to the standing completion position where the standing of the second transport plate 16 is completed. The height H is a vertical distance from the standing start position of the second transport plate 16 in which the roller 18a contacts the first member 171 to the standing completion position in which the second transport plate 16 stands. Further, 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 where only the first member 171 is lowered and the second transport plate 16 is started to stand up in the middle of the first member 171 in the first horizontal direction (A direction). The distance L2 indicates the horizontal distance from the standing start position of the second transport plate 16 in which the roller 18a contacts the first member 171 to the standing completion position where the standing of the second transport plate 16 is completed. The height H is a vertical distance from the standing start position where the roller 18a comes into contact with the first member 171 to the standing completion position where the second transport plate 16 stands. Further, 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 inter-axis distance between the stepped bolt 178 and the stepped bolt 177.

FIG. 8 shows a setting in the case where the first member 171 and the second member 172 are lowered and the second transport plate 16 is started to stand up at the upstream end of the second member 172 in the first horizontal direction (A direction). .. The distance L3 indicates the horizontal distance from the standing start position of the second transport plate 16 in which the roller 18a contacts the second member 172 to the standing completion position where the standing of the second transport plate 16 is completed. The height H is a vertical distance from the standing start position where the roller 18a comes into contact with the first member 172 to the standing completion position where the second transport plate 16 stands. Further, 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 inter-axis distance between the stepped bolt 177 and the stepped bolt 176.

The cooking time (the transport speed of the food W by the food transport device 2) is set so that the frying cooking is completed when the food W reaches the food carry-out position P2. Therefore, at what point the second transport plate 16 is erected is determined by any of the erection start positions shown in FIGS. 6, 7, and 8 according to the transport speed and the timing at which the fried food W emerges. May be selected as appropriate.

Further, the standing speed of the second transport plate 16 from the standing start position to the standing completion position can be changed. For example, comparing the configurations of the guide members in FIGS. 7 and 8, when the transport speed and the height H are the same, the horizontal distance from the standing start position to the standing completion position of the second transport plate 16. Is larger in L3 in FIG. 8 than in L2 in FIG. 7, and the inclination angle is smaller in θ5 in FIG. 8 than in 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. 7.

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 standing 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 made larger, the standing 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 becomes larger as the distance L4 or L5 is shortened, and the standing speed of the second transport plate 16 becomes faster. can do. That is, by increasing the inclination angles θ3 to θ5, the standing speed of the second transport plate 16 can be increased. On the contrary, by reducing the inclination angles θ3 to θ5, the standing speed of the second transport plate 16 can be slowed down. The inclination angle θ3 is set to, for example, 30 to 60 degrees. Further, the inclination angles θ4 and θ5 are set to, for example, 1 to 10 degrees.

In FIGS. 6 to 8, the standing angles θ1 to θ2 of the second transport plate 16 can be changed by changing the height H. For example, as described above, when the third member 173 is connected to the stepped bolt 178, the cam plate 180, the shaft member 177, and the lever 181 and can move up and down in the vertical direction, the third member 173 is moved downward in the vertical direction. As a result, the height H can be reduced and the standing angle of the second transport plate can be reduced.

Needless to say, the structure of the guide member 17, the position, the number, and the speed at which the second transport plate 16 is erected, which have been described in this embodiment, are not limited to this configuration example. Further, the guide member 17 is roughly divided into at least three members, but the present invention is not limited to this configuration, and the standing start position may be changed when dealing with more kinds of foods. When it is desired to set as many possible positions, the number of constituent members may be increased to, for example, four or five. On the contrary, 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 section 3 and the tilted transport section 4, and the second transport plate 16 is erected not only in the horizontal transport section 3 but also in the tilted transport section 4. However, the configuration is not limited to this configuration. For example, when the inclination angle of the inclined conveyance section 4 is small and the food W does not slide off the first conveying plate 15, the guide member 17 is arranged along only the horizontal conveying section 3, and the second conveying plate 16 is inclined and conveyed. When the portion 4 is transported, the second transport plate 16 may be configured to lie down. In that case, the guide member 17 can be composed of only a single member such as the first member 171 extended in the horizontal direction, and by moving the guide member 17 in the horizontal direction, the second transport plate The standing start position of 16 can be changed.

(Cooking oil tray configuration)
As shown in FIG. 1, in this fryer 1, the cooking oil tray 20 is mainly provided on the upper side of the inclined conveyance portion 4, and is placed on the first conveyed plate 15 in the first inclined direction (B). The cooking oil O heated to a predetermined temperature is allowed to flow down from the upper side of the food W transported in the direction), and the food W is fried and cooked. The cooking oil tray 20 is attached to the frame 7 of the fryer transfer device 2, and is vertically moved up and down together with the fryer transfer device 2 by the elevating device 30. As shown in FIGS. 1 and 6, the cooking oil tray 20 is composed of a plurality of partial trays 21 having a plurality of (many) openings 21a formed in a predetermined pattern on the bottom surface, and the food in each partial tray 21 is formed. An opening 21b is formed on the side wall on the upstream side in the transport direction to allow the cooking oil O to overflow when the amount of the cooking oil O supplied to the partial tray 21 exceeds a certain amount. Further, the cooking oil O overflowing from the partial tray 21 on the most upstream side in the food transport direction among the plurality of partial trays 21 is configured to be directly flowed down to the oil tank 5.

An oil suction port 22 for supplying cooking oil O heated to a predetermined temperature by the heating means 9 to the partial tray 21 is provided on the side wall of the bottom of the oil tank 5. The oil suction port 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 via the oil supply pipe 23 and heated to a predetermined temperature by the heating means 9, is transferred to each partial tray 21 by the pump 25. Is supplied to. As shown in FIG. 9, in a plan view, there is a predetermined gap between the discharge port 24 and the partial tray 21, 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 is naturally dropped from the opening 21a formed in the tray 21, and the cooking oil O is allowed to flow down to the food W and the plurality of transport plates. Since there is a predetermined gap between the discharge port 24 and each partial tray 21, each partial tray 21 can be moved up and down in the vertical direction together with the fryer transport device 2 by the elevating device 30. By raising the transfer device 2 of the fryer and each partial tray 21 thus configured by the elevating device 30, the oil tank 5 can be cleaned after the cooking oil O filled in the oil tank 5 is removed. After cleaning the oil tank 5, the fryer transfer device 2 and each partial tray 21 are lowered by the lifting device 30, so that the fryer transfer device 2 and each partial tray 21 can be used for frying cooking.

(Fried cooking method)
Next, a method of frying food W by this fryer 1 will be described. In the method of fried food W by the fryer 1, the food W is put 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 is filled in the oil tank 5. An in-oil cooking step in which the food W is fried and cooked while being conveyed in the oil O in a predetermined direction (A direction), and an inclination direction (B direction) from the cooking oil O filled in the oil tank 5 with the food W. ), While transporting, the cooking oil O heated to a predetermined temperature is allowed to flow down from the upper side of the food W, and the food W is fried and cooked. ..

In the cooking step in oil, the food W to be fried is on the upper surface side of the horizontal transport portion 3 of the food transport device 2 from the food input position P1 of the most upstream portion in the first horizontal direction (A direction). , The cooking oil O filled in the oil tank 5 is fed by sliding on the chute 32, and is conveyed to the upper surface side of the horizontal conveying portion 3, during which preliminary frying cooking is performed. In the case of food W having a larger specific gravity than cooking oil O before frying, regardless of the presence or absence of clothing, when the food W is put into the cooking oil O filled in the oil tank 5, the food W sinks into the cooking oil O by its own weight. , Is placed 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 when the specific gravity becomes smaller than that of the cooking oil O, it floats. While the food W is submerged in the cooking oil O, almost the entire food W is heated by the cooking oil O, and after the food W floats, the lower part of the food W mainly immersed in the cooking oil O. Is fried and cooked.

On the other hand, in the case of food W having a smaller specific gravity than cooking oil O before frying, the food W does not sink into cooking oil O by its own weight even if it is put into cooking oil O filled in the oil tank 5, and from the beginning. It's floating. Therefore, the guide member 17 in FIG. 6 is configured, and the food W charged into the cooking oil O in the oil layer from the food charging position P1 is formed by the second transport plate 16 that has already stood up immediately after being charged into the cooking oil. While being pushed in the first horizontal direction (A direction), the portion immersed mainly in the cooking oil O is fried and cooked.

As described above, since it is possible to change the standing start position, the standing speed, and the standing angle of the second transport plate 16, cooking due to the type, size, characteristics, etc. of the food W to be fried. By erecting the second transport plate 16 according to the timing and speed at which the food W floats in the oil O, the lifted food W is efficiently transported in the food transport direction without staying in the cooking oil O. be able to.

At least a part of the free end of the standing second transport plate 16 may be exposed on the oil level of the cooking oil O filled in the oil tank 5. In that case, the food floating in the cooking oil O does not get over the second transport plate 16 and can be reliably pushed. Further, at least a part of the free end of the upright second transport plate 16 may be at substantially the same height as the oil level.

As shown in FIGS. 2 and 3, by erecting the second conveyor plate 16 from the inverted state, the upper surface of the bar conveyor in the portion where the second conveyor plate 16 is erected is opened, and between the bar members 14 of the bar conveyor. A gap S is created. Through this gap S, the cooking oil O flows into the section substantially partitioned by the frame 7, the first transport plate 15, and the upright second transport plate 16. The oil in the compartment substantially partitioned by the frame 7, the first transport plate 15, and the second transport plate 16 is composed of the compartment composed of the frame 7, the first transport plate 15, and the second transport plate 16, and the frame 7 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 composed of the frame 7, the first transport plate 15, and the second transport plate 16 is replaced with the cooking oil O heated to a predetermined temperature to heat the food W. The temperature of the cooking oil O, which has been deprived of heat energy, becomes a predetermined temperature again, and the food can be sufficiently heated.

Further, in the case of food W dressed in fluidity such as tempura, when it 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 clothes are hardened while being conveyed in 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, so that the clothes have fluidity that takes time until the clothes harden. Even if the food W is wrapped, it can be fried and cooked without losing its shape and without the clothes being detached from the food and adhering 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 protrusions 15a protruding toward the side on which the food W is placed. When the fried food W is put into the oil tank 5 and submerged in the cooking oil O, it is placed on the protrusions 15a and a gap is formed between the food W and the flat portion 15b of the first transport plate 15. As a result, 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 the lower side.

While the food W is being conveyed in the cooking oil O filled in the oil tank 5 in the cooking step in oil, it is so-called preliminary heating, and the core temperature of the food W is raised to the temperature required for sterilization. You don't have to let it. 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 transport portion 4 of the food transport device 2 starts to be conveyed in the first inclined direction (B direction), the oil is obtained. Moving to the inside / outside cooking step, the cooking oil O heated to a predetermined temperature is flowed down by the cooking oil tray 20 from the upper side of the food W, and the cooking oil O is sufficiently in the cooking oil filled in the oil tank 5. The upper part of the food W is mainly fried and cooked, and the cooking oil O that has flowed down flows on the flat portion 15b of the first transport plate 15 that conveys the food W, and as a result, The food W is uniformly heated from the upper side and the lower side. The cooking oil O supplied to each partial tray 21 of the cooking oil tray 20 is heated to have a low viscosity, and the food W is transported through the inclined transport portion 4 from the opening 21a on the bottom surface of the partial tray 21 by gravity. It flows down to the upper surface of the food W, and the food W can be efficiently heated mainly from the upper surface side.

As shown in FIG. 1, in the portion transitioning from the in-oil cooking step to the in-oil-outside cooking step, heating by transporting the cooking oil W in the in-oil cooking step and running down in the in-oil-outside cooking The heating with the cooking oil W may be overlapped. Food W can be cooked by simultaneously heating both the inside of the cooking oil and the outside of the cooking oil.

As described above, in the horizontal transport section 3 of the food transport device 2, when the food W floats in the cooking oil O filled in the oil tank 5, the portion of the food W that is exposed from the oil surface is not so much. The cooking oil O is not supplied, and the rate of heating is lower than that of the lower side of the food W immersed in the cooking oil O. On the other hand, when the cooking oil O is allowed to flow down from the upper side of the food W in the inclined transport portion 4, the high-temperature cooking oil O is directly supplied to the upper side of the food W and is flat with the protrusion 15a of the first transport plate 15. The cooking oil O that has flowed down flows between the portions 15b, and is also heated from the lower side of the food W. The upper portion of the food W is heated at a higher rate than the lower portion of the food W. In this oil-in-the-oil cooking step, the core temperature of the food W is raised to the temperature required for sterilization, and when the food W reaches the food carry-out position P2 in the first inclined direction (B direction) of the inclined conveyance portion 4, fried cooking is performed. Cooking time (conveyance speed of food W by food transport device 2, length of horizontal transport section 3 and inclined transport section 4, etc.), temperature and amount of cooking oil O flowing down from cooking oil tray 20 so as to complete Etc. are set.

As shown in FIG. 3B, a plurality of protrusions 15a projecting to the side on which the food W is placed are formed on the flat portion 15b of the first transport plate 15, and the food transport device 2 is horizontal. While the transport unit 3 is being transported, the lower side of the food W is fried to some extent, and the lower side of the food W is solidified to some extent. Therefore, when the inclined transport unit 4 is transported, The food W is in a state of being on the plurality of protrusions 15a. The cooking oil O, which is supplied to each partial tray 21 by the pump 25 and flows down from the partial tray 21 from the upper side of the food W, flows along the irregularities and pores on the surface of the food W and heats the food W. Further, 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 protrusions 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 transport unit 4, the first transport plate 15 is tilted and the second transport plate 16 is erected, and a gap is formed between the first transport plate 15 and the second transport plate 16. , 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 to which the inclined transport portion 4 is transported, and the food W does not absorb the excess cooking oil O, so that the food W is drained well. Can be done.

Further, 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 fried cooking is completed when the food W reaches the food unloading position P2 in the first inclined direction (B direction) of the inclined conveyance portion 4. As shown in FIG. 1, 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 conveyance portion 4.

After the cooking step in and out of oil is completed, the cooking oil O adhering to the surface of the food W is drained while the food W is being transported from the food delivery position P2 until it is collected on the food tray 26. The Rukoto. Further, the cooking oil O supplied to each partial tray 21 by the pump 25 and flowing down from each partial tray 21 to the food W flows down into the oil layer 5, flows through the oil layer 5 to the food input position P1 side, and again. , It is supplied from the oil suction port 22 to each partial tray 21 by the pump 25 via the oil supply pipe 23. That is, the cooking oil O is circulated, and this circulation equalizes the temperature of the entire cooking oil, enabling stable deep-fried cooking.

Further, as shown in FIG. 3B, a gap S is formed by erecting the second transport plate 16, but the erect second transport plate 16 covers a part of the upper part of the gap S. FIG. 3B shows the state of the horizontal transport unit 3, but in the inclined transport unit 4, the second transport plate 16 stands up because the second transport plate 16 is tilted and transported while standing upright. Will cover almost the entire surface of the gap S. As a result, 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 transport unit 4 does not flow down directly into the gap S, but is supplemented to the first transport plate 15 and the second transport 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. The cooking oil O that has flowed down allows the cooking oil that has flowed down to be used for maximum heating without wasting it, and then circulated and flowed.

When the first transport plate 15 and the second transport plate 16 are transported on the upper surface side of the inclined transport portion 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 1 transport plate 15 and the 2nd transport plate 16 slide on the bottom surface of the oil tank 5, the lower surface side of the inclined transport portion 4 is in the second inclined direction (C) opposite to the first inclined direction (B direction). Further, on the lower surface side of the horizontal transport portion 3, the first transport plate 15 and the second transport plate 16 are transported in the first horizontal direction (A) while their free ends slide on the bottom surface of the oil tank 5. It is conveyed in the second horizontal direction (D direction) opposite to the direction).

Therefore, the fried residue settled on the bottom of the oil tank 5 is extruded in the second inclined direction (C direction) and the second horizontal direction (D direction) by the free ends of the first transport plate 15 and the second transport plate 16 and settles. Collected at the bottom of the tank 7. Then, the frying residue accumulated on the bottom of the settling tank 7 is pulled up from the oil tank 5 by the frying residue transporting device 31, and deterioration of the cooking oil O due to carbonization of the frying residue is suppressed.

Regarding the temperature of the cooking oil O, it is preferable that the temperature of the cooking oil O flowing down from the cooking oil tray 20 is 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, and it is possible to raise the temperature of the cooking oil O flowing down from the cooking oil tray 20.

For example, when deep-fried chicken is fried and cooked, the temperature of the cooking oil filled in the oil tank 5 is 180 ° C., and the temperature of the cooking oil O flowing down from the cooking oil tray 20 is 190 ° C. As described above, by setting the temperature of the cooking oil flowing down from the cooking oil tray 20 to be 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 the food W is pulled up from the cooking oil O, and then the cooking oil O, which is hotter than the cooking oil O used for fried cooking, is applied to the food W to give the food W a fragrance and a crispy texture on the food surface. ing. In the present invention as well, the same effect can be obtained by raising the temperature of the cooking oil O flowing down from the cooking oil tray 20 to be higher than the temperature of the cooking oil O filled in the oil tank 5.

Further, in the inclined transport unit 4, the transport plates (first transport plate 15 and second transport plate 16) are also heated by the cooking oil O having a temperature higher 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 portion 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 Does not lower the temperature of. Further, since the cooking oil O flowing down from the cooking oil tray 20 is higher than the temperature of the cooking oil O filled in the oil tank 5, the cooking oil dropped from the cooking oil tray 20 merges with the oil filled in the oil tank 5. At that time, the temperature of the cooking oil filled in the oil tank 5 is raised. As a result, the 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 always necessary to set 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, and the temperature of the cooking oil O flowing down from the cooking oil tray 20 is It may be lower than the temperature of the cooking oil O filled in the oil tank 5. In that case, the core temperature of the food W can be raised over time to prevent overheating of the food surface due to the cooking oil O flowing down from the cooking oil tray 20. The temperature of the cooking oil in the cooking inside the oil and the temperature of the cooking oil in the cooking outside the oil may be set according to the food to be cooked.

Although not shown in FIG. 1, a valve for adjusting the amount of cooking oil O flowing through the refueling pipe 23 may be provided. By closing the valve provided in the refueling pipe 23, 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 transport direction, for example, 1 on the downstream side in the food transport direction. By supplying cooking oil O only to one partial tray 21, frying can be performed twice.

The purpose of the second fried food is to not heat the food W, which impairs the taste if it is heated for a long time, so that the cooking oil O filled in the oil tank 5 is used for the first fried food to make the core temperature of the food W. After raising, the cooking oil O is not dropped on the food W, and the core temperature is gently raised by the residual heat of the food W. After the core temperature is slowly raised by the residual heat of the food W, for example, the high temperature cooking oil O is dropped onto the food W in a short time by the last one partial tray 21, and the core temperature of the food W is the temperature required for sterilization. Raise to. The portion of food W having a batter that is cooked by fried food, excluding the batter, is called a seed. For example, chicken, which is a seed of fried chicken, has a property of becoming hard when heated for a long time. As described above, double-fried food is suitable for deep-fried food such as deep-fried food, which has the property that the seeds harden when heated for a long time. By fried twice, the batter can be fried 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 both ends of the bar 14 to connect them, and the bar 14 is further U-shaped. The shape of the auxiliary member 14a may be provided. The auxiliary member 14a is attached to the bar 14 by, for example, welding. Further, 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, for the sake of explanation, the first transport plate 15 and the second transport plate 16 are omitted.

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 transfer plate 15 and the second transfer plate 16, the auxiliary member 14a is sandwiched between the transfer plate fixing members 15c. In FIG. 12, the transport plate and the transport plate fixing member 15c have dimensions substantially matching the inner width of the auxiliary member 14a, and prevent the transport plate from being displaced in a direction substantially perpendicular to the transport direction. .. Further, the transport plate fixing member 15c is an integrated type having dimensions substantially matched with the width of the transport plate, but may be a separate type substantially matched with the width of the transport plate. It may be integrated with the action receiving member 18.

As shown in FIG. 13, the transport directions of the first transport plate 15 and the second transport plate 16 are changed by the sprocket 12 at the food carry-out position P2, but the first transport plate 15 and the second transport plate 16 are the bar members 14. The rotation of the food W is restricted by the auxiliary member 14a, and the food W is slid and 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 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 damaged. It is possible to prevent the food from spilling from the food tray 26. Note that in FIGS. 11, 12, and 13, hatching of some members is omitted in order to make the drawings easier to see.

As shown in FIG. 10, the transport device 2 of the fryer may be provided with a partition plate 7a in the vicinity of 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 a part 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. By providing the partition plate 7a, it is possible to prevent the food W transported by the first transport plate 15 and the second transport plate 16 from entering the gap between the frame 7, the first transport plate 15, and the second transport plate 16. And the food can be reliably transported.

As described above, the cooking oil O supplied to each partial tray 21 by the pump 25 and flowing down from each partial tray 21 to the food W flows down into the oil layer 5 and flows through the oil layer 5 to the food charging position P1 side. Then, again, the oil is circulated and flowed so as to be supplied from the oil suction port 22 to each partial tray 21 by the pump 25 via the oil supply pipe 23. In addition, there is a flow in which the cooking oil moves to the outlet side due to the standing second transport plate 16. By providing the partition plate 7a, the 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 is on the inlet side. The circulation flow to the cooking oil becomes possible, the circulation flow becomes more stable, and the temperature equalization of the cooking oil is promoted.

As shown in FIG. 13, since the inclined transport unit 4 transports food with the second transport plate 16 upright, it is not necessary 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 may be fixed to the frame 7, for example. In that case, the food can be easily transported by the inclined transport unit with the second transport plate upright. In the horizontal transport section, the portion where the guide member does not need to be moved up and down may be a fixed sheet metal in the same manner.

As described above, according to the fryer and the transport device of the fryer according to the embodiment, the foods that float in the oil at different timings, the foods that sink from immediately after the food is put in until the food is taken out, and the time until the clothes harden are different. Even if the type of food is changed, it is possible to cook in the optimum cooking time for each food, and even foods that sink immediately after being put into oil and have fluid clothes lose their shape. It is possible to cook foods with good appearance by preventing the above, and it is possible to produce high quality foods with good yield.

In addition, in the inclined transport section on the outlet side of the fryer, which was conventionally provided to carry out the food from the cooking oil and drain the oil, the cooking oil is flowed from the partial tray to the food W to heat the food and the transport plate. It is possible to provide fried foods that absorb less cooking oil than fried foods in cooking oil, and can suppress the temperature drop of foods, so that it is possible to provide so-called non-greasy and warm foods. It has become possible. In addition, the entire area from the inlet to the outlet of the fryer is effectively used as a heating zone, and it is possible to maximize the cooking capacity and make the device compact.

It can be applied to food fried cooking methods and fryer by a fryer that fried various foods.

1 Fryer 2 Fryer transfer device 3 Horizontal transfer unit 4 Inclined transfer unit 5 Oil tank 6 Heating means 7 Frame 7a Partition plate 8 Filter 9 Heating means 10 Circulation drive mechanism 11 1st sprocket 12 2nd sprocket 13 bar conveyor 13a Bar conveyor rail 14 Bar 14a Auxiliary member 15 First conveyor plate (conveyor plate)
15a Protrusion 15b Flat part (food transport surface)
15c Transport plate fixing member 16 Second transport plate (convey plate)
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 inlet 23 Refueling pipe 24 Discharge port 25 Pump 26 Food tray 30 Lifting device 31 Lifting device 31 Fried food transport device 32 Chute 171 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 member 180 Cam plate 181 lever

Claims (11)

An in-oil cooking step in which food is put into an oil tank filled with cooking oil heated to a predetermined temperature, and the food is fried and cooked while being conveyed in the cooking oil in a predetermined direction.
An oil-in-oil cooking step in which the food is fried and cooked by pulling the food out of the cooking oil and transporting the food in an inclined direction while flowing down the cooking oil heated to a predetermined temperature from the upper side of the food. It is a method of fried food with a prepared fryer.
The food is placed on the food transport surface of the inclined transport plate, pulled up from the cooking oil and transported in the inclined direction, and the cooking oil is transferred from only the upper side of the food to the upper surface of the food and the transport plate. A method for frying and cooking food by a fryer, which comprises flowing down to a food transport surface, and the run-off cooking oil flows along the food transport surface of the transport plate. When the food is pulled up from the cooking oil and transported in the inclined direction, the food transport surface of the transport plate and the food are separated from each other, and the cooking oil that has flowed down from the upper side of the food is poured into the separated gaps. The method for frying and cooking food by a fryer according to claim 1, wherein the lower side of the food is fried and cooked. The method for frying food by a fryer according to claim 1 or 2, wherein the predetermined temperature of the cooking oil in the cooking oil inside and outside the oil is higher than the predetermined temperature of the cooking oil in the cooking oil inside and outside the oil. The cooking oil flowing down from the upper side of the food in the cooking oil inside and outside the oil naturally falls from the cooking oil tray provided on the upper side of the food transporting device for transporting the food, according to claims 1 to 3. The method for fried food by the fryer according to any one of the items. An oil tank filled with cooking oil and
A heating means for heating the cooking oil filled in the oil tank to a predetermined temperature, and
On the horizontal transport unit that carries out the in-oil cooking step of fried food while transporting the food in the cooking oil in a predetermined direction, and on the food transport surface of the transport plate that is inclined by pulling the food out of the cooking oil. It is composed of an inclined transport unit for carrying out an oil-in-oil cooking step in which cooking oil heated to a predetermined temperature is flowed down from the upper side of the placed food and the food is fried and cooked. A circulation drive mechanism that continuously circulates and drives a plurality of transfer plates over the inclined transfer section,
A cooking oil pumping device that pumps the cooking oil heated to a predetermined temperature from the oil tank,
The cooking oil, which is provided so as to face at least a predetermined range of the inclined transport unit, is heated to a predetermined temperature and pumped by the cooking oil pumping device with respect to the food pulled from the oil tank by the circulation driving mechanism. The fryer is provided with a cooking oil tray that allows the food to flow down only from the upper side. At least some of the transport plates are loaded with food in order to form a gap between the transport plates and the food placed on them to allow the cooking oil that has flowed down from the cooking oil tray to flow. The fryer according to claim 5, wherein a plurality of protrusions protruding on the side of the cooking oil are formed. It has a heating means for reheating the cooking oil having a predetermined temperature filled in the oil tank pumped by the cooking oil pumping device so as to be higher than the cooking oil having a predetermined temperature filled in the oil tank.
Wherein by reheating the cooking oil of the predetermined temperature by the heating means, the temperature of the cooking oil in the predetermined temperature filled in the oil vat, overlooked flows from the cooking oil tray pumped by said cooking oil pumping device to tone The fryer according to claim 5 or 6, wherein the predetermined temperature of the cooking oil is raised.
The fryer according to any one of claims 5 to 7, wherein the cooking oil pumped by the pumping device is naturally dropped from the cooking oil tray and flows down from the upper side of the food. The cooking oil tray is composed of a plurality of partial trays in which the positions in the vertical direction are sequentially lowered from the downstream side to the upstream side in the food transport direction in the inclined transport portion, and the bottom surfaces of the plurality of partial trays have a predetermined pattern. The fryer according to any one of claims 5 to 8, wherein a plurality of openings having a predetermined size are formed. An opening is formed on the side wall on the upstream side of the plurality of partial trays in the food transport direction to allow the cooking oil to overflow when the amount of cooking oil supplied to the plurality of partial trays exceeds a certain amount. The flyer according to claim 9. The fryer according to claim 10, wherein the cooking oil overflowing from the partial tray on the most upstream side in the food transport direction among the plurality of partial trays flows directly into the oil tank.

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