JP6885830B2 - How to drive the flyer and the flyer - Google Patents

Description

The present invention relates to a method of operating a fryer for frying and cooking a large amount of food, and a fryer.

In Patent Document 1, as a preliminary fried cooking, the food is dipped in cooking oil stored in a main frying pan and fried, and then the food is horizontally transported by a net conveyor on the upper side of the food and on the upper side of the food. A fryer is disclosed in which cooking oil heated to a predetermined temperature suitable for each food to be cooked is sprayed from the lower side to perform fried cooking.

In this fryer, after preliminary fried cooking, cooking oil heated to a predetermined temperature suitable for the food to be cooked is sprayed from the upper and lower sides of the food, but the sprayed cooking oil is the food or It hits the inside of the wall surface of the device, flows down or drops, and is collected in the oil storage tank provided below. The cooking oil stored in the oil storage tank is sucked by a pump and discharged into the oil circulation path, heated by the heating means provided in the oil circulation path, and again stored in the main frying pan or the injection of cooking oil. Used for preliminary fried cooking.

Japanese Unexamined Patent Publication No. 2010-166947

In the fryer described in Patent Document 1, since the heating means is provided in the middle of the oil circulation path, the cooking oil is heated to a predetermined temperature optimum for the food to be cooked before cooking is started. It is necessary to circulate and heat the cooking oil to raise the temperature to a predetermined temperature that is optimal for the food to be cooked. .. However, since the cooking oil is injected into the apparatus each time the cooking oil is circulated, the heat of the cooking oil is dissipated into the air and is absorbed by the adhering wall surface of the apparatus, so that the temperature of the cooking oil drops. In addition, the cooking oil used for preliminary frying does not return to the oil storage tank while being stored in the main frying pan in which the food is immersed, but mainly by the heated cooking oil additionally supplied to the main frying pan. The temperature of the cooking oil in the frying pan cannot be raised. Therefore, there has been a problem that it takes time to heat the cooking oil to raise the temperature to a predetermined temperature.

An object of the present invention is to provide a fryer operating method and a fryer that can shorten the time until the start of fried food cooking and always stabilize the quality of the fried food.

In order to solve the above problems, the method of operating the fryer 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 food in the oil tank. A transport means composed of a horizontal transport unit that transports the food in a predetermined direction in the filled cooking oil, and an inclined transport unit that pulls the food from the cooking oil and transports the food in a predetermined direction, and transports the food by the inclined transport unit. A flow-down means having a flow-down opening for flowing down the cooking oil filled in the oil tank, a pump for circulating the cooking oil filled in the oil tank, and the cooking oil filled in the oil tank as the flow-down means. Equipped with a pump to supply to
An in-oil cooking step in which the cooking oil filled in the oil tank is transported in a predetermined direction by the horizontal transport unit, and the food is fried and cooked with the cooking oil filled in the oil tank, and the tilted transport. While pulling up from the cooking oil filled in the oil tank and transporting it in a predetermined direction, the cooking oil having the predetermined temperature flows down to the food from the flow opening of the flow means, and the food is fried and cooked. The method of operating the fryer including the step of cooking inside and outside the oil, wherein the cooking oil filled in the oil tank is heated by the heating means while circulating, and the cooking oil filled in the oil tank reaches a predetermined temperature. After reaching the predetermined temperature, the cooking oil that has reached the predetermined temperature is supplied to the flow-down means, and the food is poured into the cooking oil at the predetermined temperature after continuing to flow down from the flow-down opening for a predetermined time. It is characterized in that the fried cooking of the food is started.

Further, the fryer of the present invention is contained in 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 a cooking oil heated to a predetermined temperature by the heating means. Consists of a horizontal transport unit that transports food in a predetermined direction while frying and cooking food, and an inclined transport unit that tilts a predetermined angle from the horizontal transport unit and pulls the food from the cooking oil and transports the food in a predetermined direction. The means, the flow-down means having a flow-down opening for frying and cooking the food by flowing down the cooking oil heated to a predetermined temperature in the oil tank to the food transported by the inclined transport unit, and the food in the oil tank. An oil suction port provided on the upstream side in the transport direction, a pump that circulates the cooking oil by sucking from the oil suction port and discharging the cooking oil into the oil tank on the downstream side in the food transport direction, and sucking from the oil suction port, the said A pump for supplying cooking oil to the flow-down means is provided, and the cooking oil in the oil tank is heated by the heating means while operating a pump for circulating the cooking oil filled in the oil tank to heat the cooking oil. After heating to a predetermined temperature, the pump that supplies the cooking oil at the predetermined temperature to the flow-down means is operated for a predetermined time, and then the food is added to the cooking oil at the predetermined temperature to start cooking. It is characterized by that.

According to the method of operating the fryer of the present invention and the fryer, it is possible to shorten the time until the fried food is started and to stabilize the quality of the fried food at all times.

The front view which shows the overall structure of the fryer which uses the lifting device for a transfer device of 1st Embodiment of this invention. Top view showing the overall configuration of the above flyer. Top view of the bar conveyor provided in the conveyor. The side sectional view which shows the structure of the main part of the transport device in line AA of FIG. A side sectional view showing the attachment of the auxiliary member of the bar conveyor and the transport plate. The perspective view which shows the structure of the main part including the transport plate of a transport device. It is a front view which shows the structure of the main part of the transport device, (a) shows the state which the 2nd transport plate is not upright, and (b) is the state which the 2nd transport plate is upright. The front view which shows the other structure of the main part of the transport device. The front sectional view which shows the structure of the guide member. The front sectional view which shows the structure of the guide member and the movement of the 2nd transport plate. The front sectional view which shows the structure of the guide member and the movement of the 2nd transport plate. The front sectional view which shows the structure of the guide member and the movement of the 2nd transport plate. The front sectional view which shows the structure of the main part of the transport device at a food carry-out position. (A) and (b) are external views showing the outline of the frying cake transporting device. (A) is a top view showing the structure of the cooking oil tray, and (b) is a partial cross-sectional view of a side portion showing the structure of the cooking oil tray in line BB of FIG. 15 (a). (A) is a perspective view showing the appearance of the safety bar, and (b) is a perspective view showing the appearance of the storage box. Rear view of the fryer showing the overall configuration of the lifting device. A side view of the fryer showing the overall configuration of the lifting device. (A) is a top sectional view showing the locked state of the locking member and the slide member on the CC line of FIG. 17, and (b) is the side of the fryer showing the configuration of the lifting device on the DD line of FIG. Sectional sectional view. The front view of the fryer which moved the transport device to the upper limit position and stopped, and inserted the safety bar into the first opening of a slide member and the second opening of a locking member. The side view of the fryer which moved the transport device to the upper limit position and stopped, and inserted the safety bar into the 1st opening of a slide member and the 2nd opening of a locking member. Top sectional view showing the locked state of the locking member and the slide member in line EE of FIG. 20. Explanatory drawing of the display screen which doubles as the display part of the operation panel and the operation part. Fryer cleaning step diagram. The front view which shows the overall structure of the flyer of 2nd Embodiment of this invention. Top view showing the overall configuration of the above flyer. (A) is a plan view showing the configuration of the partial tray, the eighth pipe line and the discharge pipe line of the fryer, and (b) is a front view showing the structure of the eighth pipe line and the discharge pipe line. (A) and (b) are side views showing the rotation of the eighth pipe line and the discharge pipe line. (A) to (c) are side views showing the interlocking of the lifting and lowering of the slide member of the lifting device and the rotation of the eighth pipeline. The perspective view which shows the structure of the frying residue collection tray attached to the partial tray of the fryer. (A) is a plan view showing the structure of the receiving portion of the fryer, and (b) is a perspective view showing the structure of the receiving plate. The front view which shows the overall structure of the flyer of 3rd Embodiment of this invention.

The invention according to claim 1 of the present invention includes 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 a cooking oil filled with food in the oil tank. A transport means composed of a horizontal transport section for transporting the food in a predetermined direction, an inclined transport section for pulling the food from the cooking oil and transporting the food in a predetermined direction, and a food transported by the tilted transport section. A flow-down means having a flow-down opening for flowing down the cooking oil filled in the oil tank, a pump for circulating the cooking oil filled in the oil tank, and a pump for supplying the cooking oil filled in the oil tank to the flow-down means. In-oil cooking step in which the food is fried and cooked with the cooking oil filled in the oil tank while the cooking oil filled in the oil tank is conveyed in a predetermined direction by the horizontal transport unit. Then, while the cooking oil filled in the oil tank is pulled up from the cooking oil filled in the oil tank by the inclined transport portion and conveyed in a predetermined direction, the cooking oil having the predetermined temperature flows down to the food from the flow opening of the flow means. A method of operating a fryer including an oil-in-air cooking step for frying and cooking food, wherein the cooking oil filled in the oil tank is heated by the heating means while being circulated, and the cooking oil filled in the oil tank is filled. After reaching a predetermined temperature, the cooking oil that has reached the predetermined temperature is supplied to the flow-down means, and the cooking oil that has reached the predetermined temperature is continuously flowed down from the flow-down opening for a predetermined time, and then the cooking oil at the predetermined temperature is supplied. This is a method of operating a fryer, which is characterized in that food is put in and fried cooking of the food is started.

According to the operation method of this fryer, the cooking oil before reaching the predetermined temperature is supplied to the flow-down means and flows down, and the cooking oil filled in the oil tank is heated to the predetermined temperature, but flows from the flow-down means. The cooking oil can be efficiently heated by heating the cooking oil filled in the oil tank to a predetermined temperature by a heating means while circulating the cooking oil filled in the oil tank without dropping it. Then, by supplying the cooking oil that has reached a predetermined temperature to the flow-down means and continuously flowing it down for a predetermined time, the fryer is preheated before the food is fried and is ideal for foods that are fried immediately after the start of cooking. Foods can be cooked at the temperature of cooking oil. As a result, it is possible to shorten the time until the fried food is started and to stabilize the quality of the fried food at all times.

The invention according to claim 2 of the present invention is the invention according to claim 1, when the cooking oil filled in the oil tank is heated while being circulated, the cooking oil is heated from the upstream side of the oil tank in the food transport direction. By sucking in and discharging the cooking oil sucked from the upstream side on the downstream side in the food transport direction of the oil tank, the cooking oil is flowed back from the downstream side to the upstream side in the food transport direction of the oil tank to be circulated and filled in the oil tank. When the cooked oil is supplied to the flow-down means, the cooking oil is sucked from the upstream side of the oil tank in the food transport direction, and the cooking oil sucked from the upstream side is supplied to the flow-down means to feed the food transport direction. The fryer is operated by the method of operating the fryer, which comprises flowing down to the downstream side of the food, merging with the cooking oil flowing back to the upstream side, and circulating the oil.

As a result, the oil tank is filled when the cooking oil filled in the oil tank is circulated and heated by the heating means, and when the cooking oil filled in the oil tank and reaches a predetermined temperature is supplied to the flow-down means. It is possible to heat the cooking oil more efficiently and shorten the time for heating to a predetermined temperature.

According to the third aspect of the present invention, in the second aspect of the present invention, the heating means has a first heating means and a second heating means, and the cooking oil filled in the oil tank is circulated. When heating, the cooking oil filled in the oil tank is heated by the first heating means and the second heating means, and the cooking oil filled in the oil tank and reaches a predetermined temperature is supplied to the flow-down means. The fryer operating method is characterized in that the cooking oil filled in the oil tank heated by the first heating means is further heated by the second heating means.

As a result, when the cooking oil filled in the oil tank is heated while circulating, it is fried by efficiently heating it by the first heating means and the second heating means and heating it to a predetermined temperature in a short time. The time to start cooking can be further shortened. Further, when the cooking oil filled in the oil tank and reached a predetermined temperature is supplied to the flow-down means, the cooking oil filled in the oil tank and heated by the first heating means is reheated by the second heating means to fried cooking. It is possible to heat the cooking oil to a temperature that matches the cooking conditions of the food to be fried and cooked before the start of fried cooking, and it is possible to further stabilize the quality of the fried and cooked food immediately after the start of fried cooking.

The invention according to claim 4 of the present invention is the invention according to claim 3, wherein the first temperature sensor for measuring the temperature of the cooking oil filled in the oil tank and the cooking oil heated by the second heating means. The output of the first heating means is controlled based on the temperature measured by the second temperature sensor and the first temperature sensor, and the second heating is performed based on the temperature measured by the second temperature sensor. It is equipped with a control unit that controls the output of the means.
When the cooking oil filled in the oil tank is heated while being circulated, the temperature of the cooking oil filled in the oil tank measured by the first temperature sensor reaches a predetermined temperature and then reaches the predetermined temperature. When the cooking oil is supplied to the flow-down means and the cooking oil filled in the oil tank is supplied to the flow-down means, the cooking oil filled in the oil tank is used with the first temperature sensor and the first heating means. By controlling the output of the second heating means based on the temperature measured by the second temperature sensor, the temperature of the cooking oil heated by the second heating means can be arbitrarily adjusted. It is a method of operating a fryer characterized by setting the temperature.

As a result, when the cooking oil filled in the oil tank is being supplied to the flow-down means, it is possible to heat the cooking oil to a temperature that matches the cooking conditions of the food to be fried before the start of fried cooking. It is possible to shorten the time until the start of cooking and further stabilize the quality of the fried food immediately after the start of fried cooking.

The invention according to claim 5 of the present invention is the invention according to any one of claims 1 to 4.
The pump has a first pump that operates when the cooking oil filled in the oil tank is circulated, and a second pump that operates when the cooking oil filled in the oil tank is supplied to the flow-down means.
A method for operating a fryer, which comprises switching the pump to be operated from the first pump to the second pump after the cooking oil filled in the oil tank and heated by the heating means reaches a predetermined temperature. Is.

As a result, the optimum pump is selected for circulating the cooking oil filled in the oil tank and for supplying the cooking oil filled in the oil tank to the flow-down means, and the cooking oil filled in the oil tank is filled. Can be reliably circulated.

The invention according to claim 6 of the present invention is the invention according to any one of claims 1 to 5, wherein at least the cooking oil filled in the oil tank is supplied to the flow-down means. This is a method of operating a fryer, which is characterized in that it is in a driving state.

As a result, the flow of the portion where the cooking oil filled in the oil tank is retained can be promoted, and the temperature of the cooking oil filled in the oil tank can be equalized. Further, by heating the transporting means with the heated cooking oil, the transporting means can be brought closer to the temperature of the cooking oil, and the quality of the fried food can be more stabilized from the start of cooking.

The invention according to claim 7 of the present invention is 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 heating means for heating to a predetermined temperature. A horizontal transport unit that transports food in a predetermined direction while frying and cooking food in cooking oil, and an inclined transport unit that tilts a predetermined angle from the horizontal transport unit and pulls the food from the cooking oil and transports the food in a predetermined direction. A transport means composed of the above, a flow means having a flow opening for frying and cooking the food by flowing down cooking oil heated to a predetermined temperature in the oil tank to the food transported by the inclined transport portion, and the above. An oil suction port provided on the upstream side in the food transport direction in the oil tank, a pump that circulates the cooking oil by sucking from the oil suction port and discharging the cooking oil into the oil tank on the downstream side in the food transport direction, and the oil suction port. Provided with a pump that sucks in from and supplies the cooking oil to the flow-down means.
While operating a pump that circulates the cooking oil filled in the oil tank, the cooking oil in the oil tank is heated by the heating means, the cooking oil is heated to a predetermined temperature, and then the cooking oil at the predetermined temperature is heated. The fryer is characterized in that after the pump for supplying the food to the flow-down means is operated for a predetermined time, the food is put into the cooking oil having a predetermined temperature and cooking is started.

According to the operation method of this fryer, the cooking oil before reaching the predetermined temperature is supplied to the flow-down means and flows down, and the cooking oil filled in the oil tank is heated to the predetermined temperature, but flows from the flow-down means. The cooking oil can be efficiently heated by heating the cooking oil filled in the oil tank to a predetermined temperature by a heating means while circulating the cooking oil filled in the oil tank without dropping it. Then, by supplying the cooking oil that has reached a predetermined temperature to the flow-down means and continuously flowing it down for a predetermined time, the fryer is preheated before the food is fried and is ideal for foods that are fried immediately after the start of cooking. Foods can be cooked at the temperature of cooking oil. As a result, it is possible to shorten the time until the fried food is started and to stabilize the quality of the fried food at all times.

The invention according to claim 8 of the present invention is the invention according to claim 7, wherein the heating means is arranged in the vicinity of the oil suction port and the first heating means for heating the cooking oil filled in the oil tank to a predetermined temperature. The fryer is characterized by being composed of a second heating means for further heating the cooking oil filled in the oil tank heated by the first heating means.

As a result, when the cooking oil filled in the oil tank is heated while circulating, it is fried by efficiently heating it by the first heating means and the second heating means and heating it to a predetermined temperature in a short time. The time to start cooking can be further shortened. Further, when the cooking oil filled in the oil tank and reached a predetermined temperature is supplied to the flow-down means, the cooking oil filled in the oil tank and heated by the first heating means is reheated by the second heating means to fried cooking. It is possible to heat the cooking oil to a temperature that matches the cooking conditions of the food to be fried before the start of fried cooking, and it is possible to further stabilize the quality of the fried food immediately after the start of fried cooking.

The invention according to claim 9 of the present invention is the invention according to claim 8, wherein the first temperature sensor for measuring the temperature of the cooking oil filled in the oil tank and the cooking oil heated by the second heating means. Equipped with a second temperature sensor that measures the temperature of
Based on the temperature measured by the first temperature sensor, the outputs of the first heating means and the second heating means are controlled so that the cooking oil filled in the oil tank reaches a predetermined temperature, and the oil tank is filled. After the cooked oil reaches a predetermined temperature, the first temperature sensor keeps the cooking oil filled in the oil tank at a predetermined temperature, and the second temperature sensor is based on the temperature measured by the second temperature sensor. The fryer is characterized by having a control unit that controls the output of the second heating means so that the temperature of the cooking oil heated by the heating means is set to an arbitrary temperature.

As a result, when the cooking oil filled in the oil tank is being supplied to the flow-down means, it is possible to heat the cooking oil to a temperature that matches the cooking conditions of the food to be fried before the start of fried cooking. It is possible to shorten the time until the start of cooking and further stabilize the quality of the fried food immediately after the start of fried cooking.

Hereinafter, the method of operating the fryer and the details of the fryer according to the embodiment of the present invention will be described with reference to FIGS. 1 to 24.

(First Embodiment)
(Composition of flyer)
First, the basic configuration of the fryer 1 of the present invention will be described.

As shown in FIGS. 1 and 2, the fryer 1 transports the food W in the oil tank 100, which is filled with cooking oil Co and the food W is fried and cooked, the outer shell 2 which is the base of the oil tank 100, and the oil tank 100. A transport device 200 provided with a bar conveyor (conveyance means) 210, a cooking oil tray 400 composed of three partial trays 401, heating means (heaters) 220 and 221 for heating cooking oil Co, and cooking oil Co. 121,122,124,126,127,131,140,151, and on-off valves 123,128,132,141,150,160 provided in the pipeline, and cooking oil is discharged into the pipeline. It is composed of pumps 125 and 130, and an elevating device 500 that allows the transport device 200 to be elevated to a lower limit position for cooking and an upper limit position for cleaning and maintenance.

The heating means 220 and 221 are, for example, sheathed heaters, which can control the output of heating the cooking oil by controlling the energization. Further, the heating means 220 and 221 are not limited to the sheathed heater, and a heating wire type housed in a metal tube such as stainless steel, a gas combustion tube type, an IH type, or the like may be used, and the present invention is limited to the configuration of the embodiment. It is not something that is done.

Here, in order to simplify the explanation, in the oil tank 100, the position where the food W is put into the cooking oil Co is set as the food putting position 100a, and the position where the fried food W is taken out is set as the food carrying out position 100b on the left side. The food loading position 100a is placed on the right side, and the side of the fryer 1 on which the food unloading position 100b is placed is the front surface. Further, the side facing the front is the back surface of the fryer 1, the side surface of the fryer 1 on the food loading position 100a side is the left side surface, the side surface of the fryer 1 on the food carry-out position 100b side is the right side surface, and the upper side of the fryer 1 is the upper surface. And.

The transport device 200 includes a horizontal transport unit 212 that horizontally transports the food W, and an inclined transport unit 213 that transports the food W at a predetermined angle from the horizontal transport unit 212. The horizontal transport unit 212 conveys the food W in the first horizontal direction (A direction), the inclined transport unit 213 conveys the food W in the first inclined direction (B direction), and the inclined transport unit 213 conveys the food W. The direction opposite to the transporting direction is defined as the second inclined direction (C direction), and the direction opposite to the transporting direction of the food W by the horizontal transporting portion 212 is defined as the second horizontal direction (D direction). Further, in the following description, the first horizontal direction (A direction) and the first inclined direction (B direction) are collectively referred to as the outward path or food transport direction of the bar conveyor 210, the second inclined direction (C direction) and the second horizontal. The direction (D direction) may be generically referred to as a return path of the bar conveyor 210.

(Structure of transport device)
As shown in FIG. 1, the transport device 200 located in the oil tank 100 includes a bar conveyor (transport means) 210 that circulates and drives in an endless manner, and cooking oil Co that is provided inside the bar conveyor 210 and is filled in the oil tank 100. When the first heating means (heating means) 220, the plate-shaped lid portion 221a, and the transfer device 200 are located at the lower limit position, the lid portion 221a and the recess 110 of the oil tank 100 are formed. A second heating means (heating means) 221 that heats the cooking oil Co filled in the oil tank 100 and maintains it at a predetermined temperature in the heating chamber 110a formed by the bottom surface 110b and the vertical side wall 110c. .. The output of the first heating means 220 and the second heating means 221 can be individually adjusted by the control unit of the operation panel described later.

In FIG. 1, a gap is drawn between the lid portion 221a and the partition plate 111, but they are actually in close contact with each other. The gap between the lid portion 221a and the side wall 110c is also in close contact. A gap is provided for convenience so that the lid portion 221a, the partition plate 111, and the side wall 110c can be easily distinguished.

The transport device 200 is provided with two plate-shaped frames 234 having substantially the same shape provided on both sides in a direction orthogonal to the circulation drive direction of the bar conveyor 210, the bar conveyor 210, the first heating means 220, and the lid portion 221a. , The second heating means 221 is fixedly configured. As shown in FIG. 2, two sets of hanging members 536 attached to a pair of horizontally cantilevered support arms 535 are attached to each frame 234 so as to suspend the transport device 200. The transport device 200 can be raised and lowered by supporting and moving the support arm 535 up and down in the vertical direction. Since the second heating means 221 and the lid portion 221a are provided in the lower portion of the transport device 200, the lid portion 221a constituting the upper part of the heating chamber 110a and the heating chamber 110a are located by raising the transport device 200. The second heating means 221 is raised together with the transfer device 200. As the lid portion 221a rises, the upper portion of the heating chamber 110a is opened. The details of raising and lowering the transport device 200 will be described later.

As shown in FIG. 1, the bar conveyor 210 includes a first sprocket 214 provided on the food loading position 100a side, a second sprocket 215 provided on the food unloading position 100b side, and a horizontal transport portion 212 of the transport device 200. It is provided with a guide sprocket 217 provided at a position where the sprocket is transferred from the sprocket to the inclined conveyor 213. As shown in FIG. 2, the circulation drive motor 216 for driving the bar conveyor 210 is attached to the outside of the frame 234 on the back side of the conveyor 200, and the circulation drive motor 216 is attached to the second sprocket 215. The driving force is transmitted, and the bar conveyor 210 can be circulated and driven in an endless manner. Since the circulation drive motor 216 is attached to the transfer device 200 side, the bar conveyor 210 can be circulated and driven even when the transfer device 200 is raised by the elevating device 500.

The fryer in the present embodiment has a first temperature sensor (not shown) that measures the temperature of the cooking oil Co filled in the oil tank 100, and a second temperature sensor that measures the temperature of the cooking oil Co stored in the heating chamber 110a. A temperature sensor (not shown) may be provided. In that case, the temperature of the cooking oil Co filled in the oil tank 100 is measured by the first temperature sensor, and the temperature of the cooking oil Co flowing down from above the inclined conveyance portion 213 of the bar conveyor 210 is measured by the second temperature sensor. To do. The cooking oil Co that flows down from above the inclined conveyance portion 213 of the bar conveyor 210 will be described later.

Further, the control unit (not shown) of the operation panel 600 controls the output of the first heating means 220 based on the temperature measured by the first temperature sensor, and the cooking oil filled in the oil tank 100 is brought to an arbitrary temperature. May be heated. In addition, the output of the second heating means 221 is controlled based on the temperature measured by the second temperature sensor, and the cooking oil Co that flows down from above the inclined transport portion 213 of the bar conveyor 210 is heated to an arbitrary temperature. May be good. The control unit of the operation panel 600 will be described later.

In the fryer of the present embodiment, the transport means is a bar conveyor, but the present invention is not limited to this, and a net conveyor may be used.

(Composition of oil tank and pipeline)
As shown in FIG. 1, the oil tank 100 includes a chute 101 in which the food W is slid to the food charging position 100a and charged into the cooking oil Co filled in the oil tank 100. The chute 101 is detachably attached to the oil tank 100 at the food loading position 100a. Below the food loading position 100a of the oil tank 100, a recess 110 is provided so that the bottom surface 110b is lower than the bottom surface of the horizontal transport portion 212 and the upper portion is open. Further, at the substantially central portion of the recess 110, the above-mentioned partition plate 111 for partitioning the recess 110 in substantially half in the horizontal direction is provided.

A gap through which cooking oil passes is formed between the lower end of the partition plate 111 and the bottom surface 110b of the recess 110 of the oil tank 100. When the transport device 200 is lowered to the lower limit position, the heating chamber 110a is formed by the lid portion 221a, the partition plate 111, the bottom surface 110b of the recess 110, and the side wall 110c on the right side. A frying residue transporting device 300 is installed in a detachable portion on the left side portion (a portion not covered by the lid portion 221a) of the recess 110 partitioned by the partition plate 111. By operating the first pump 125 or the second pump 130, the frying residue Dr is separated from the cooking oil Co by the filter 301 provided in the frying residue transporting device 300, and the cooking oil Co from which the frying residue Dr is separated is separated. It can be heated to a predetermined temperature by the second heating means 221. The frying residue transporting device 300 will be described later.

The pipeline is connected to the sixth pipeline (pipeline) 131 via the second pump (pump) 130, following the first pipeline (pipeline) 121 from the oil suction port 120 provided in the heating chamber 110a. The sixth pipeline 131 is branched by the number of a plurality of partial trays 401 constituting the cooking oil tray 400 which is a flow-down means, and continues to the discharge port 133 for discharging the cooking oil Co to each partial tray 401. The plurality of partial trays 401 are located above the inclined conveyance portion 213 of the bar conveyor 210, and the cooking oil Co is discharged from the discharge port 133, and the cooking oil Co temporarily stored in the partial tray 401 is the partial tray 401. It is configured to flow down from the flow-down opening 403 of the conveyor belt to the inclined transport portion 213 of the bar conveyor 210.

As shown in FIG. 2, each of the branched sixth pipelines 131 is provided with an oil amount adjusting valve (opening / closing valve) 132, and the cooking oil Co that passes through each of the branched sixth pipelines 131. The amount can be adjusted.

Further, as shown in FIG. 1, on the way from the first pipeline 121 to the second pump 130, the pipe branches to the second pipeline (pipeline) 122 via the first circulation valve (open / close valve) 123. , Is connected to the third pipeline (pipeline) 124. The third pipeline 124 passes through the first pump (pump) 125, further continues to the fourth pipeline (pipeline) 126, and passes through the oil supply passage (pipeline) 151 via the oil supply valve (opening / closing valve) 150. After that, it is connected to an oil storage tank (not shown) that temporarily stores cooking oil Co.

On the other hand, the refueling line (pipe line) 140 is connected to the third line line 124 via the refueling valve (opening / closing valve) 141. Further, on the way from the 4th pipeline 126 to the oil supply valve (opening / closing valve) 150, the 4th pipeline 126 to the 5th pipeline (pipeline) 127 are connected via the second circulation valve (opening / closing valve) 128. It is branched. The fifth pipeline 127 continues to the discharge port 129 provided above the bottom surface of the oil tank 100 inclined along the inclined conveyance portion 213.

The discharge port 129 that continues from the fifth pipe line 127 is located near the oil level of the cooking oil Co filled in the oil tank 100, and is located in the oil tank 100 rather than each discharge port 133 that continues from the sixth pipe line (pipeline) 131. It is located near the oil level of the cooking oil filled in, and the discharge port 129 of the fifth pipeline 127 is downward so as to be substantially parallel to the bottom surface of the oil tank 100 inclined along the inclined conveyance portion 213. It is tilted. Further, as shown in FIG. 2, the discharge port 129 of the fifth pipeline 127 is located between the oil tank 100 and the frame 234. Further, a drain valve (opening / closing valve) 160 for draining the washing water after cleaning the transport device 200 in the oil tank 100 is provided in the lower part of the heating chamber 110a. It is assumed that the drain valve 160 is always closed during cooking in the fryer 1.

(Structure of bar conveyor and conveyor plate)
As shown in FIG. 3, the bar conveyor 210 is a conveyor formed by bending both ends of the bar 210a and connecting them, and a U-shaped auxiliary member 210b is further welded to the bar 210a. It is fixed by such as. Further, as shown in FIG. 4, the frames 234 on both sides are each provided with two upper and lower bar conveyor rails 211, which receive the lower surface side of the bar conveyor 210 along the transport direction and with respect to the transport direction. The position of the bar conveyor 210 in the left-right direction is regulated. In FIG. 3, for the sake of explanation, the first transport plate 232 and the second transport plate 233 are omitted.

As shown in FIG. 6, in the bar conveyor 210, a plurality of (many) rods 210a are arranged at regular intervals in the food transport direction in the third horizontal direction (E direction, see FIG. 2) orthogonal to the food transport direction. Have been placed. Further, the transport device 200 is provided with a plurality of transport plates for holding the food W charged into the cooking oil Co filled in the oil tank 100 on the most upstream side of the oil tank 100 of the fryer 1 in the food transport direction. There is. As shown in FIGS. 7 (a) and 7 (b), the plurality of transport plates lie down on the bar 210a by their own weight when the food W is transported by the horizontal transport portion 212 and the inclined transport portion 213. It is composed of one transport plate (conveyor plate) 232 and a second transport plate (conveyor plate) 233 that is erected so as to form a predetermined standing angle θ1 (approximately 60 degrees). It is rotatably attached to the member 210b.

When attaching the first transfer plate 232 and the second transfer plate 233, as shown in FIG. 5, the auxiliary member 210b is attached by sandwiching the auxiliary member 210b using the transfer plate fixing member 231. In FIG. 5, the transport plates 232 and 233 and the transport plate fixing member 231 are dimensioned to substantially match the inner width of the auxiliary member 210b, and the transport plates 232 and 233 are displaced in a direction substantially perpendicular to the transport direction. Is suppressed.

As shown in FIG. 6, frames 234 substantially perpendicular to the bottom surface of the oil tank 100 are provided on both sides of the bar conveyor 210 of the conveyor 200 along the horizontal conveyor 212 and the inclined conveyor 213 of the conveyor 200. There is. Further, the frame 234 is provided with a plurality of holes (not shown) extending from the upstream side to the downstream side in the food transport direction, and the oil tank 100 is filled with cooking oil Co on both sides of the frame 234. Distribute through. The upper end of the frame 234 is above the oil level of the cooking oil Co filled in the oil tank 100, and the lower end is configured to contact the bottom surface of the oil tank 100. A guide member 240 is installed at a predetermined position on the frame along the bar conveyor 210.

Inside the two frames 234 provided on both sides of the bar conveyor 210, compartments are detachably attached to stepped pins (not shown) attached to the inside of the frame 234 by daruma holes (not shown). A plate 234a is provided. The partition plate 234a extends substantially parallel to the frame 234 from the food loading position 100a to the food unloading position 100b. At the food loading position 100a, a predetermined gap, for example, 40 mm, is provided between the partition plate 234a and the side wall of the oil tank 100. A gap is provided to enable the distribution of cooking oil Co.

As shown in FIG. 4, the upper portion of the partition plate 234a is configured to be higher than the free end of the upright second transport plate 233, and the free end of the second transport plate 233 becomes the oil tank 100 in the horizontal transport portion 212. When the position is higher than the oil level of the filled cooking oil Co, the upper end of the partition plate 234a is also higher than the oil level of the cooking oil Co filled in the oil tank 100, similarly to the frame 234.

Further, the lower end of the partition plate 234a is configured to have a gap of, for example, 1 to 3 mm with the bar conveyor 210. An inner flow path (flow path) 235 is provided between the frame 234 provided on both sides of the transport device 200 in the direction orthogonal to the food transport direction and the partition plates 234a provided on both insides of the frame 234, and the frame 234 and the oil tank are provided. An outer flow path (flow path) 236 is formed between the side wall 100c parallel to the food transport direction of 100, and the inner flow path 235 and the outer flow path 236 are cooked from the downstream side to the upstream side in the food transport direction. Oil Co flows.

The cooking oil Co can flow between the inner flow path 235 and the outer flow path 236 through a plurality of holes (not shown) provided in the frame 234. As a result, even if the frame 234 that supports the transport device 200 is provided in the oil tank 100, the cooking oil Co is distributed to the inner flow path 235 and the outer flow path 236 in a well-balanced manner by the plurality of holes provided in the frame 234. It can be flushed back from the downstream side to the upstream side.

The partition plate 234a is attached along the food transport direction from around the food input position 100a to around the food carry-out position 100b as described above. A predetermined gap, for example, about 7 mm, is formed between the partition plate 234a and the upright second transport plate 233 so that the food W to be fried does not pass through. Further, at the food charging position 100a, a predetermined gap, for example, a gap of about 40 mm is provided between the end of the partition plate 234a and the side wall 100c of the oil tank 100 so that the cooking oil Co can flow.

Therefore, the food W transported by the first transport plate 232 and the second transport plate 233 is reliably transported in the cooking oil Co filled in the oil tank 100 in the horizontal transport unit 212, and the food transport is carried out in the inclined transport unit 213. The food is reliably transported in the direction orthogonal to the direction without dropping.

Further, as shown in FIG. 7A, the upper surface of the guide member 240 is in a state in which the roller 233b provided at the tip of the action receiving member 233a extending diagonally forward and downward of the second transport plate 233 hangs down due to gravity. Since it is above the lowermost end thereof, when the second transport plate 233 is transported to the position of the guide member 240, the roller 233b comes into contact with the slope 241a of the guide member 240, as shown in FIG. 7 (b). Further, the roller 233b rides on the upper surface of the guide member 240 and rolls on the upper surface. Along with this, the second transport plate 233 rotates about the auxiliary member 210b with which the second transport plate 233 is engaged, and the second transport plate 233 forms a predetermined standing angle θ1 (approximately 60 degrees). Stand up like. Further, the first transport plate 232 is provided with a plurality of substantially hemispherical protrusions 232a protruding toward the side on which the food W is placed (detailed roles of the protrusions 232a will be described later).

As shown in FIG. 1, the first transport plate 232 and the second transport plate 233, which are a plurality of transport plates, are transported on the upper surface side of the inclined transport portion 213 to the most downstream side in the first inclined direction (B direction). Then, the transport direction is reversed by the second sprocket 215, and the lower surface side of the tilted transport portion 213 is transported in the second inclined direction (C direction) opposite to the first inclined direction (B direction). At that time, the first transport plate 232 and the second transport plate 233 hang down by their own weight, and the free ends of the first transport plate 232 and the second transport plate 233 slide on the bottom surface of the oil tank 100. Similarly, on the lower surface side of the horizontal transport portion 212, the free ends of the first transport plate 232 and the second transport plate 233 are opposite to the first horizontal direction (A direction) while sliding on the bottom surface of the oil tank 100. Is transported in the second horizontal direction (D direction).

As shown in FIG. 6, the dimensions of the first transport plate 232 and the second transport plate 233 in the third horizontal direction (E direction) orthogonal to the food transport direction are substantially the same as the effective dimensions of the auxiliary member 210b. Further, in the configuration examples shown in FIGS. 1 to 7, the dimensions of the first transport plate 232 and the second transport plate 233 in the food transport direction are set to be substantially the same. The dimensions of the first transport plate 232 and the second transport plate 233 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. 7A, when the first transport plate 232 and the second transport plate 233 are attached to every other one, the second transport plate 233 is laid down at the food loading position 100a 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 232 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 232 and the second transport plate 233, and the second transport plate 233 is designated as shown in FIG. 7 (b) 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 forward by the second transport plate 233 in the food transport direction.

At that time, if a part of the free end of the standing second transport plate 233 is made to come out from the oil level of the cooking oil Co filled in the oil tank 100, the food can be reliably pushed. .. Further, a gap S is created by erecting the second transport plate 233, and through this gap S, the section of the transport surface is substantially partitioned by the partition plate 234a, the first transport plate 232, and the upright second transport plate 233. The cooked oil Co heated from below flows in. As a result, the oil in the compartment substantially partitioned by the partition plate 234a, the first transport plate 232, and the second transport plate 233 is separated from the partition plate 234a, the first transport plate 232, and the second transport plate 233. It flows out through the gap. The second transport plate 233 may be provided with the same protrusions as the protrusions 232a of the first transport plate 232.

On the other hand, there are some foods such as shiitake mushrooms that do not sink into the cooking oil Co at all even when they are put into the cooking oil Co filled in the oil tank 100 and are floating from the beginning. In that case, the standing start position of the guide member 240, which will be described later, may be set so that the second transport plate 233 stands up from the food charging position P1. Further, since the first transport plate 232 is unnecessary, all the transport plates may be set as the second transport plate 233, and the second transport plate 233 may be erected from the food charging position 100a.

Further, in the case of a food having a large area in a plan view but a thin thickness such as ham katsu, the dimension of the first transport plate 232 in the food transport direction is longer than the dimension of the second transport plate 233 (for example, twice). It may be configured to do so. Alternatively, the dimensions of the first transport plate 232 and the second transport plate 233 in the food transport direction are set to be substantially the same, and for example, as shown in FIG. 8, the first transport plate 232 is placed between the two second transport plates 233. 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 233, but through this gap S, cooking oil is substantially partitioned by the partition plate 234a, the first transport plate 232, and the erect second transport plate 233. Co flows in. The oil in the compartment substantially partitioned by the partition plate 234a, the first transport plate 232, and the second transport plate 233 is composed of the partition plate 234a, the first transport plate 232, and the second transport plate 233. It flows out from the compartment through between the compartment plate 234a and the first transport plate 232 and the second transport plate 233.

In the state where the second transport plate 233 is not upright, the batter having fluidity can be used as a bar 210a, an auxiliary member 210b, or a first heating means through the gap between the first transport plate 232 and the second transport plate 233. It is conceivable that it will fall and adhere to 220 or the like. Further, it is conceivable that the unsolidified batter is detached due to the flow of cooking oil Co from the gap between the first transport plate 232 and the second transport plate 233. In order to prevent these, it is preferable to configure the first transport plates 232 to each other and the first transport plate 232 and the second transport plate 233 to partially overlap each other.

The dimensions of the first transport plate 232 and the second transport plate 233 in the food transport direction are not particularly limited, and the number of first transport plates 232 arranged between the two second transport plates 233 is also not particularly limited. Further, the first transport plate 232 and the second transport plate 233 can be attached to and detached from the bar 210a and the auxiliary member 210b, and a plurality of types of first transport plate 232 and second transport plate 233 having different dimensions in the food transport direction can be attached and detached. By preparing the above, it is possible to efficiently fry and cook various kinds of foods having different thicknesses and areas in a plan view using the same fryer 1.

(Structure of guide member)
The transport device 200 is capable of changing the position where the roller 233b provided at the tip of the action receiving member 233a extending diagonally forward and downward of the second transport plate 233 rides on the upper surface of the guide member 240. It is configured. FIG. 9 shows a configuration example of the guide member 240 for erecting the second transport plate 233. As described above, in this transport device 200, the position for standing the second transport plate 233 is selected from a plurality of preset positions according to the type, size, specific gravity, etc. of the food W to be fried and cooked. can do.

Therefore, the guide member 240 is provided in the vicinity of the upper surfaces of the horizontal transport portion 212 and the inclined transport portion 213 over almost the entire area except for the first sprocket 214 and the second sprocket 215, and the first horizontal of the horizontal transport portion 212. It is movably configured in the vicinity of the upstream side in the direction (A direction). As shown in FIG. 13, since the inclined transport unit 213 transports food with the second transport plate 233 upright, it is not necessary to move the guide member 240 up and down. Therefore, the guide member 240 is manufactured by, for example, bending a plate material and fixed to the frame 234, and the food W can be conveyed in the inclined conveying portion 213 while the second conveying plate 233 is upright. In the horizontal transport portion 212, the portion where the guide member 240 does not need to be moved up and down may be a fixed sheet metal in the same manner.

As shown in FIG. 9, the guide member 240 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 240 is roughly divided into at least three members, one of the at least three members, the third member 243, is fixed, and the remaining two at least two first members 241 and the second member 242 are It is connected so as to rotate by a predetermined angle relative to other adjacent members.

A slope 241a is provided at the upstream end of the first member 241 arranged immediately below the food loading position 100a in the first horizontal direction (A direction) so that the roller 233b of the second transport plate 233 can easily ride on the roller 233b. It is formed. Further, the middle of the vertical wall of the first member 241, 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 241b and 241c are formed in the vicinity of the portion. The fitting members 244 and 245, which are formed of a channel material or the like that is one size smaller than the second member 242 and are fitted inside the first member 241 and the third member 243, are fixed by welding or the like. Circular openings 244a and 245a are formed in the portions of the vertical walls of the fitting members 244 and 245 that protrude from the second member 242. A circular opening 243a is formed at the downstream end of the third member 243 in the first horizontal direction.

As shown in FIG. 10, in the first member 241 and the second member 242, the first member 241 is rotated relative to the second member 242 by the stepped bolt 250a fitted in the circular openings 241c and 244a. Or they are displaceably coupled. The second member 242 and the third member 243 are rotatably or displaceably coupled to the second member 242 by a stepped bolt 250b fitted in the circular openings 245a and 243a. .. Further, the third member 243 is fixed to the frame 234 of the transfer device 200, for example, and when the roller 233b of the second transfer plate 233 rolls on the upper surface of the third member 243, the second transfer plate 233 is always erected. Ru.

As shown in FIG. 10, a step bolt 250c is fitted in the circular opening 241b of the first member 241. As shown in FIG. 6, the step bolt 250c is connected to the cam plate 251, and the lever 253 is connected to the cam plate 251 via a shaft member 252 penetrating the frame 234. Here, by turning the lever 253 in the horizontal direction, the cam plate 251 rotates, and the first member 241 can be moved up and down in the vertical direction. Although it has been explained that the third member 243 is fixed to the frame 234 as described above, it is attached to the stepped bolt, the cam plate 251 and the shaft member 252, and the lever 253 in the same manner as the first member 241 and the second member 242. They may be connected, in which case the third member 243 can also be moved up and down in the vertical direction.

FIG. 10 shows a case where the first member 241 and the second member 242 are raised and the second transport plate 233 is erected in the middle of the slope 241a of the first member 241 in the first horizontal direction (A direction). The distance L1 indicates a horizontal distance from the standing start position of the second transport plate 233 in which the roller 233b contacts the first member 241 to the standing completion position where the standing of the second transport plate 233 is completed. The height H is a vertical distance from the standing start position of the second transport plate 233 where the roller 233b comes into contact with the first member 241 to the standing completion position where the second transport plate 233 stands. Further, the inclination angle θ3 indicates the inclination angle of the slope 241a.

FIG. 11 shows a case where only the first member 241 is lowered and the second transport plate 233 is started to stand up in the middle of the first member 241 in the first horizontal direction (A direction). The distance L2 indicates the horizontal distance from the standing start position of the second transport plate 233 in which the roller 233b contacts the first member 241 to the standing completion position where the standing of the second transport plate 233 is completed. The height H is a vertical distance from the standing start position where the roller 233b comes into contact with the first member 241 to the standing completion position where the second transport plate 233 stands. Further, the inclination angle θ4 indicates the inclination angle of the first member 241. The distance L4 represents the distance between the axes between the stepped bolt 250c and the stepped bolt 250a.

FIG. 12 shows a setting in the case where the first member 241 and the second member 242 are lowered and the second transport plate 233 is started to stand up at the upstream end of the second member 242 in the first horizontal direction (A direction). .. The distance L3 indicates a horizontal distance from the standing start position of the second transport plate 233 where the roller 233b comes into contact with the second member 242 to the standing completion position where the standing of the second transport plate 233 is completed. The height H is a vertical distance from the standing start position where the roller 233b comes into contact with the second member 242 to the standing completion position where the second transport plate 233 stands. Further, the inclination angle θ5 indicates the inclination angle of the second member 242. The distance L5 represents the distance between the axes between the stepped bolt 250a and the stepped bolt 250b.

The transport speed of the food W by the transport device 200 that determines the cooking time of the food W is set so that the frying cooking is completed when the food W reaches the food carry-out position 100b. Therefore, at what point in time the second transport plate 233 is to be erected, any of the erection start positions shown in FIGS. 10, 11, and 12 is determined 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 233 from the standing start position to the standing completion position can also be changed. For example, comparing the configurations of the guide members in FIGS. 11 and 12, 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 233. Is larger in L3 in FIG. 12 than in L2 in FIG. 11, and the inclination angle is smaller in θ5 in FIG. 12 than in θ4 in FIG. At this time, the rising speed of the second transport plate 233 is slower in the configuration of the guide member in FIG. 12 than in the configuration of the guide member in FIG.

Further, in the configuration of FIG. 10, when the inclination angle θ3 of the slope 241a 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 233 can be changed. Since the slope 241a is located below the chute 101, if the inclination angle θ3 is made larger, the standing speed of the second transport plate 233 below the chute 101 can be increased.

Similarly, for example, in the configurations of FIGS. 11 and 12, 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 233 is increased. can do. That is, by increasing the inclination angles θ3 to θ5, the standing speed of the second transport plate 233 can be increased. On the contrary, by reducing the inclination angles θ3 to θ5, the standing speed of the second transport plate 233 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. 10 to 12, the standing angles θ1 to θ2 of the second transport plate 233 can be changed by changing the height H. For example, in the case where the third member 243 is connected to the stepped bolt 250c, the cam plate 251, the shaft member 252, and the lever 253 and can be moved up and down in the vertical direction as described above, the third member 243 is moved downward in the vertical direction. By doing so, the height H can be reduced and the standing angle of the second transport plate 233 can be reduced.

Needless to say, the structure of the guide member 240, the position, the number, and the speed at which the second transport plate 233 is erected, which are described in this embodiment, are not limited to this configuration example. Further, the guide member 240 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 corresponding to more kinds of foods. When it is desired to set 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.

(Structure of fried dregs transport device)
As shown in FIG. 14A, the fried chicken transfer device 300 is provided in the vicinity of directly below the food charging position 100a of the oil tank 100, and separates the fried chicken sprocket Dr from the cooking oil Co filled in the oil tank 100 at the lower part. The filter 301, the scraper 302 for scraping and transporting the frying residue Dr accumulated on the filter 301 from the oil tank 100, and the scraper 302 are attached at equal intervals and circulated in an endless manner by the third sprocket 303 and the fourth sprocket 304. The chain 305, the guide sprocket 306 that tilts the transport direction of the scraper 302 by the chain 305 by a predetermined angle, and the transport motor 307 that transmits power to the fourth sprocket 304 to circulate and drive the chain.

As shown in FIG. 14B, the frying residue transporting device 300 is supported by an L-shaped metal fitting 308 attached to the side wall 110d of the recess 110 of the oil tank 100 and the partition plate 111 facing each other. A gap is formed in the lower portion of the frying residue transporting device 300 with the bottom surface 110b of the recess 110 of the oil tank 100. On one end side of the scraper 302 in the vertical direction, its left and right ends are fixed to the chain 305 in the horizontal direction, and a tooth 302a having a horizontal tip is formed on the other end side of the scraper 302. There is. By cyclically driving the chain 305, the scraper 302 scrapes and conveys the frying residue Dr accumulated on the filter 301 by the teeth 302a.

(Composition of cooking oil tray and pipeline)
As shown in FIG. 1, in this fryer 1, a cooking oil tray 400 is mainly provided on the upper side of the inclined conveyance portion 213, and is placed on the first conveyed plate 232 in the first inclined direction (B). The cooking oil Co 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 400 is attached to the frame 234 of the fryer transfer device 200, and is vertically moved up and down together with the fryer transfer device 200 by the elevating device 500.

As shown in FIGS. 1 and 2, the cooking oil tray 400 is composed of a plurality of partial trays 401 having a plurality of (many) flow-down openings 403 formed in a predetermined pattern on the bottom surface of each partial tray 401. An opening 402 is formed on the side wall on the upstream side in the food transport direction to overflow the cooking oil Co when the amount of the cooking oil Co supplied to the partial tray 401 exceeds a certain amount. Further, the cooking oil Co overflowing from the partial tray 401 on the most upstream side in the food transport direction among the plurality of partial trays 401 is configured to be directly flowed down to the oil tank 100.

As shown in FIG. 1, by operating the second pump 130, the cooking oil Co is passed through the filter 301 provided in the frying residue transporting device 300, and the frying residue Dr is separated from the cooking oil Co. The oil suction port 120 in the heating chamber 110a formed in the recess 110 of the oil tank 100 is connected to the first pipe line 121, continues to the sixth pipe line 131 via the second pump 130, and is inside the sixth pipe line 131. The cooking oil tray 400 is branched by the number of the plurality of partial trays 401 constituting the cooking oil tray 400, and continues to the discharge port 133 for discharging the cooking oil Co to the partial tray 401.

As shown in FIG. 15A, each of the branched sixth pipelines 131 is provided with an oil amount adjusting valve 132, and cooking oil Co is discharged from each branched sixth pipeline 131 to each partial tray 401. The amount of can be adjusted. As a result, the cooking oil Co is poured off only from at least one selected partial tray 401 among the plurality of partial trays 401, and the amount of cooking oil Co is poured off from the selected partial tray 401 among the plurality of partial trays 401. It is possible to change. Further, by stopping the second pump 130 and closing all the oil amount adjusting valves 132, it is possible to fried and cook without draining the cooking oil Co. That is, it is possible to fried and cook only in the oil-in-oil cooking step without carrying out the oil-in-oil cooking step described later. Therefore, it is possible to cope with various cooking methods of food W.

As shown in FIG. 15B, a predetermined gap G exists between the discharge port 133 and the partial tray 401, and the cooking oil Co is discharged from the discharge port 133 to each partial tray by the discharge pressure of the second pump 130. It is discharged to 401. Since a predetermined gap G exists between the discharge port 133 and the partial tray 401, the transport device 200 can be raised by the elevating device 500 without removing each partial tray 401. Further, each partial tray 401 is provided with a filter 404 for separating the frying residue Dr from the cooking oil Co, and the frying residue Dr is separated from the cooking oil Co discharged from the discharge port 133. The arrow in FIG. 15B indicates the flow of cooking oil.

A part of the cooking oil Co, which is discharged from the discharge port 133 and comes into contact with the frying residue Dr remaining on the surface of the filter 404 or the surface of the filter 404, flows down between the frame 234 and the partial tray 401 together with the frying residue Dr, and is inclined and conveyed. The bottom surface of the oil tank 100 inclined along the portion 213 flows in the second inclined direction (C direction) which is the direction opposite to the food transporting direction. As a result, it is possible to prevent the frying residue Dr from flowing into each partial tray 401, and prevent the flow opening 403 of each partial tray 401 from being clogged by the frying residue Dr. Further, by separating the frying residue Dr from the cooking oil Co passing through the filter 404, the frying residue Dr remaining on the surface of the filter 404 is poured down together with the cooking oil Co, so that the frying residue Dr is deposited on the surface of the filter 404. Instead, the function of the filter 404 can be maintained.

The gap of the filter 404 provided in each partial tray 401 is, for example, about 2 mm, and the gap of the filter 301 provided in the frying cake transfer device 300 is, for example, about 3 mm. By making the gap of the filter 404 of each partial tray 401 narrower than the gap of the filter 301 of the frying residue transporting device 300, it is possible to separate the frying residue Dr that could not be completely separated by the filter 301 of the frying residue transporting device 300. it can. By doing so, the filter 301 of the frying residue transporting device 300 separates the relatively large frying residue Dr from the cooking oil, and the filter 404 of each partial tray 401 separates the relatively small frying residue Dr from the cooking oil and fries. The amount of fried food Dr separated on the surface of the filter 301 of the waste transfer device 300 and the filter 404 of each partial tray 401 can be adjusted by the difference in the width of the gap.

The cooking oil Co discharged to the partial tray 401 is naturally dropped from the flow-down opening 403 formed in the partial tray 401, and the cooking oil Co is allowed to flow down onto the food W and the plurality of transport plates 232 and 233. Since there is a predetermined gap G between the discharge port 133 and each partial tray 401, each partial tray 401 can be moved up and down in the vertical direction together with the fryer conveying device 200 by the elevating device 500. The fryer transfer device 200 and each partial tray 401 thus configured are raised by the elevating device 500 to remove the cooking oil Co filled in the oil tank 100, and then the oil tank 100 can be cleaned. After cleaning the oil tank 100, the fryer transfer device 200 and each partial tray 401 can be returned to the positions used for frying by lowering the fryer transfer device 200 and each partial tray 401 by the lifting device 500. The number of partial trays 401 constituting the cooking oil tray 400 is not limited to three, and may be increased or decreased according to the cooking method of food.

(Structure of lifting device)
As shown in FIGS. 2 and 17, the elevating device 500 for elevating and lowering the transport device 200 includes a pair of columns 501 provided on the back side of the fryer 1, three elevating mechanisms 510, 520, 530, and the elevating device 500. It is composed of an operation panel 600 and the like for controlling the above. Further, as shown in FIGS. 16A and 16B, the elevating device 500 includes two safety bars 540 and a storage box (storage unit) 541 for storing the safety bar 540.

As shown in FIG. 16A, the two safety bars 540 are hollow rod-shaped members having the same shape and a circular cross section, for example, a rod-shaped member having a wall thickness of 2 mm and an outer diameter of 23 mm. One tip is an insertion side 540a for inserting into a storage hole, the other tip is a handle side 540b held by an operator, and a brim portion 540c is provided from the center in the length direction toward the insertion side. The brim portion 540c may be similarly provided on the handle side of the safety bar 540. As a result, the handle side 540b and the insertion side 540a can be handled without being distinguished, and the safety bar 540 can be easily handled.

As shown in FIGS. 2 and 16B, the storage box 541 for accommodating the two safety bars 540 is installed between the fryer 1 and the operation panel 600, and the insertion side 540a of the safety bar 540 is inserted. It is provided with a storage hole 541a for inserting and storing. Inside the storage hole 541a of the storage box 541, a first sensor (not shown), for example, a non-contact type sensor that reacts with an adjacent metal by using magnetism, or the like is provided.

The first sensor detects that each of the safety bars 540 is inserted into the storage hole 541a and is stored, and transmits a predetermined signal to a control unit (not shown) of the operation panel 600. When the control unit (not shown) of the operation panel 600 detects that at least one safety bar 540 is not inserted by the first sensor, the control unit activates the interlock function of the control unit to the elevating motor 511. The output of the drive signal of the above is cut off, and the ascending / descending operation of the transport device 200 is disabled. When the first sensor detects that all the safety bars 540 have been inserted, the control unit releases the set interlock function, is ready to output a drive signal to the elevating motor 511, and elevates the transport device 200. Enables operation. The first sensor is not limited to the non-contact type, and a contact type may be used as long as it can detect that the safety bar 540 is stored in the storage hole 541a.

As shown in FIG. 17, the pair of columns 501 are arranged at predetermined intervals in the horizontal direction on the back surface side of the fryer 1. A first power transmission mechanism 510, a second power transmission mechanism 520, and a third power transmission mechanism 530 are provided on the lower portion of the outer body 2 and the pair of columns 501, and the transport device 200 is moved up and down by these. be able to. Although there is a difference in height between the pair of columns 501 in FIG. 17, it depends on the shape of the transport device for raising and lowering according to the present embodiment, and the heights of the columns may be the same.

Further, as shown in FIG. 17, the first power transmission mechanism 510 is installed in the lower part of the outer shell 2, and the elevating motor 511 and the elevating motor 511 whose operation and stop are controlled by the control unit of the operation panel 600 and the elevating motor 511. The fifth sprocket 512 fixed to the drive shaft of the above and for transmitting the driving force of the elevating motor 511, the shaft 514 horizontally pivotally supported under the pair of columns 501, and the position substantially directly below the fifth sprocket 512. It is composed of a sixth sprocket 515 fixed to the shaft 514 and an endless first chain 513 bridged between the fifth sprocket 512 and the sixth sprocket 515.

Further, as shown in FIG. 17, the second power transmission mechanism 520 provided on each of the pair of columns 501 is located near both ends of the shaft 514 to which the sixth sprocket 515 of the first power transmission mechanism 510 is fixed, and is paired. A seventh sprocket 521 fixed in the vicinity of the surfaces of the columns 501 facing each other, and a second sprocket rotatably provided near the upper ends of the pair of columns 501 and on the surfaces of the pair of columns 501 facing each other. It is bridged between the 8 sprocket 522, the 7th sprocket 521, and the 8th sprocket 522, and is provided on the endless second chain 523 for transmitting the driving force and the pair of columns 501 facing each other. It is composed of a locking member 524 and the like.

As shown in FIG. 18, the third power transmission mechanism 530 is a third power transmission mechanism 530 bridged between the seventh sprocket 521 and the eighth sprocket 522 of the two second power transmission mechanisms 520 provided on the pair of columns 501, respectively. Two slide members 531 connected to the ends of the two chains 523, a cantilever support arm 535 extending horizontally from each slide member 531 upward of the transfer device, and a cantilever support arm 535 to the transfer device 200. It is composed of a hanging member 536 or the like for suspending and supporting the.

As shown in FIG. 19A, the slide member 531 is locked to the locking member 524 by the first bearing 533 and the second bearing 534 of the slide member 531 in a top view. The first bearing 533 is configured to suppress the runout of the slide member 531 and the locking member 524 in the Y direction, and the second bearing 534 is configured to suppress the runout of the slide member 531 and the locking member 524 in the X direction. ing. Further, as shown in FIG. 19B, the first bearing 533 and the second bearing 534 are attached to the vicinity of the upper end portion and the lower end portion of the slide member 531 in the vertical direction, respectively, and the slide member 531 is locked. It is configured to move only in the vertical direction with respect to the member 524.

As described above, the first power transmission mechanism 510, the two second power transmission mechanisms 520, and the two third power transmission mechanisms 530 are connected so as to be able to transmit power, and the first power transmission mechanism 510 is moved up and down. By driving the motor 511, the support arm 535 of the third power transmission mechanism 530 is moved up and down in the vertical direction, and the transport device 200 suspended from the support arm 535 is moved up and down smoothly so as not to swing. It is configured in.

As shown in FIGS. 17 and 20, each of the pair of columns 501 raises the transport device 200 by the elevating device 500, and reaches the upper limit position where the lower end of the transport device 200 is above the upper end of the oil tank 100. The upper limit position sensor (not shown) that detects this and the transfer device 200 are lowered by the elevating device 500 to reach the lower limit position where the lower end of the frame 234 of the transfer device 200 is in contact with the inner bottom surface of the oil tank 100. It is equipped with a lower limit position sensor (not shown) that detects this.

The upper limit position of the transfer device 200 is a position when cleaning and maintenance of the fryer 1, and the lower limit position of the transfer device 200 is a position when frying and cooking is performed by the fryer 1. When the transport device 200 reaches the upper limit position, the upper limit position sensor transmits a predetermined signal to the control unit of the operation panel 600, and the control unit of the operation panel 600 outputs a drive signal for ascending to the elevating motor 511. It regulates that it is done and limits the further rise of the transport device 200. When the transport device 200 reaches the lower limit position, the lower limit position sensor transmits a predetermined signal to the control unit of the operation panel 600, and the control unit of the operation panel 600 outputs a drive signal for lowering to the elevating motor 511. It regulates the movement and limits the further descent of the transport device 200.

In this embodiment, only a pair (two) of columns 501 are installed on the back side of the fryer 1, but the first power transmission mechanism 510, the second power transmission mechanism 520, and the third power transmission mechanism 530 are installed. The number of columns 501 may be three or more as long as the configuration is provided with. When there are three columns 501, two can be installed on the back side and one on the front side of the fryer 1, or all three can be installed on the back side.

When three columns 501 are installed, two on the back side and one on the front side, the support arm 535 is passed from one support 501 on the back side and one support 501 on the front side by supporting both ends. The transport device 200 can be suspended and supported by extending one support arm 535 from the other support column 501 on the back side by cantilevering. As a result, when the center of gravity of the transport device 200 is closer to one side, the center of gravity of the transport device 200 is biased and the side having a large mass is suspended and supported by the support at both ends, and the transport device 200 is stably raised and lowered. be able to. Alternatively, the cantilever support arm 535 can be extended from each of the two columns 501 on the back side and the one support arm 501 on the front side, and the transfer device 200 can be suspended and supported by the three cantilever support arms 535. ..

Further, when the number of columns 501 is three and all three columns 501 are installed on the back side, the cantilever support arm 535 is extended from the three columns 501, and the transfer device 200 is provided by the three cantilever support arms 535. Can be hung and supported, and the transport device 200, which has become large and has a large mass, can be stably moved up and down.

When the number of columns 501 is four or more, various variations can be considered, but as with the case where the number of columns 501 is three, the support device 501 is subjected to an increase in mass due to a shift in the center of gravity of the transport device 200 or an increase in size. The number and arrangement of the support arm 535 and the configuration of the support arm 535 can be changed so that the transfer device 200 can be raised and lowered in a stable manner.

However, in the present embodiment, the reason why the pair of columns 501 are installed on the back side of the fryer 1 is that the columns 501 are not installed on the front side in consideration of cleaning and maintenance on the front side of the fryer 1. This is to improve the workability of cleaning and maintenance and to simplify the structure. Therefore, if the transport device 200 can be stably moved up and down against an increase in mass due to a shift in the center of gravity of the transport device 200 or an increase in size, a pair of columns 501 are installed only on the back side of the fryer 1. Is more preferable.

As shown in FIGS. 21 and 22, the slide member 531 and the locking member 524 each move the safety bar 540 horizontally below the lower end of the transport device 200 when the transport device 200 reaches the upper limit position. It has a substantially circular first opening 525 and a second opening 532 that are large enough to be inserted into. The first opening 525 of the locking member 524 is formed at a position overlapping the second opening 532 of the slide member 531 in front view when the transport device 200 reaches the upper limit position.

Therefore, when the elevating motor 511 is driven to slide the slide member 531 upward to reach the upper limit position of the transport device 200 and the elevating motor 511 is stopped to be driven, the first opening 525 of the locking member 524 and the slide member 531 Since the positions of the second opening 532 of the above are substantially the same, the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531 are penetrated until the brim portion 540c of the safety bar 540 abuts on the front surface of the slide member 531. By inserting the safety bar 540 in such a manner, the slide member 531 is locked to the locking member 524, and the slide of the slide member 531 is restricted.

More specifically, the substantially circular first opening 525 and the second opening 532 are, for example, elongated holes having straight portions in the vertical direction, and have a diameter of 26 mm in the semicircles located above and below the vertical direction, and are vertical. The dimension of the straight portion of the elongated hole in the direction is 9 mm, and the length of the elongated hole in the vertical direction is 35 mm. When the transport device 200 is raised to the upper limit position and the drive of the elevating motor 511 is stopped, the opening area of the through hole formed by the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531 is increased. For example, since it is larger than the cross-sectional area of the safety bar 540 having a circular cross section with a diameter of 23 mm, the safety bar 540 can be inserted in the horizontal direction. By making the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531 each elongated holes, the play when inserting the safety bar 540 is increased, and the insertion becomes easy.

The first opening 525 of the locking member 524 and the second opening 532 of the slide member 531 may have one circular hole and the other elongated hole. Alternatively, both the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531 may be circular holes.

Further, as shown in FIGS. 16A and 22, when the safety bar 540 is inserted so as to pass through the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531, the slide member 531 It has a brim portion 540c that comes into contact with the front side of the surface and serves as a pad. Further, a second sensor 537 for detecting that the safety bar 540 is inserted so as to penetrate the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531 is provided on each of the columns 501. There is. The second sensor 537 is a non-contact type sensor that reacts with adjacent metals using magnetism, for example.

(About the operation panel)
As shown in FIG. 2, the operation panel 600 is installed so as to be adjacent to the back side of the fryer 1 with the storage box 541 interposed therebetween. The operation panel 600 has a display unit that displays an operation lamp, an operation button, and the like, a display screen 601 that also serves as an operation unit that can operate each device by touching the display unit, and a control that controls each of the flyers 1. It is provided with a part (not shown).

As shown in FIG. 23, the display screen 601 that also serves as the display unit and the operation unit of the operation panel 600 is a touch panel and has the following functions.
A bar conveyor operation button 611 and a bar conveyor stop button 612 that control the drive of the circulation drive motor 216 of the bar conveyor 210.
A first pump operation button 613 and a first pump stop button 614 that control the first pump 125 that sends the cooking oil Co filled in the oil tank 100.
A heating means operation button 615 and a heating means stop button 616 that control the first heating means 220 and the second heating means 221.
A fried residue transfer operation button 617 and a fried residue transfer stop button 618 that control the fried residue transfer device 300.
A second pump operation button 619 and a second pump stop button 620 that control the second pump 130.
-The bar conveyor operation lamp 621, the first pump operation lamp 622, the heating means operation lamp 623, the frying transfer device operation lamp 624, and the second pump operation, which are lit to indicate the operation status by each operation button operation. Lamp 625.
An ascending button 626 and a descending button 627 that control the ascending and descending of the transport device 200. The ascending button 626 and the descending button 627 raise and lower the transfer device 200 only while the transfer device 200 is held down, and output a warning sound while the transfer device 200 is raised and lowered.
-The ascending lamp 628 and the descending lamp 629 that light up while the ascending button 626 and the descending button 627 are held down.
The upper limit position lamp 630 lights up when the upper limit position sensor detects that the transport device 200 has reached the upper limit position, and lights up when the lower limit position sensor detects that the transport device 200 has reached the lower limit position. Lower limit position lamp 631.

The display screen 601 that also serves as the display unit and the operation unit of the operation panel 600 shown in FIG. 23 is designed so that various settings can be made by switching the screen. For example, the temperature of the cooking oil Co filled in the oil tank 100 and the temperature of the cooking oil Co flowing down from above the food W are measured and displayed by a temperature sensor, and the temperature of each cooking oil Co is set to a predetermined temperature. The first heating means 220 and the second heating means 221 are individually controlled to heat to a predetermined temperature, the cooking oil Co is naturally cooled to a set predetermined temperature by not heating, and the bar. By changing the circulation driving speed of the conveyor 210, it is possible to change the time from the food loading position 100a to the food unloading position 100b of the food W charged in the cooking oil Co filled in the oil tank 100. ..

(Up and down of the transport device)
Next, the operation of raising and lowering the transport device 200 by the lifting device 500 will be described. When the elevating device 500 is driven by continuously pressing the ascending button 626 of the display screen 601 of the operation panel 600 shown in FIG. 23 to raise the transport device 200 to the upper limit position, the upper limit position sensor (shown) indicates that the upper limit position has been reached. ) Is detected, the lifting motor 511 is stopped, and the upper limit position lamp 630 is turned on. In this state, the operator pulls out the two safety bars 540 from the storage hole 541a of the storage box 541, and with the first opening 525 of the locking member 524 until the brim portion 540c of the safety bar 540 abuts on the slide member 531. Two safety bars 540 are inserted from the front side of the fryer 1 so as to penetrate the second opening 532 of the slide member 531.

As shown in FIG. 21, the length of the insertion side 540a beyond the brim portion 540c of the safety bar 540 horizontally penetrates the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531. The length from the brim portion 540c to the handle side 540b is even longer than the length traversing the lower part of the transport device 200 (the length of the support arm 535), which is sufficient for the operator. The safety bar 540 can be inserted and removed without inserting the head or arm below the transport device 200. Further, when the safety bar 540 is inserted and removed from the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531, the cooking oil dripping from the transport device 200 that has been raised to the upper limit position and stopped, and the falling frying residue Dr. Prevents workers from being polluted.

As shown in FIG. 21, the safety bar 540 is inserted so as to penetrate the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531 until the brim portion 540c of the safety bar 540 abuts on the slide member 531. As a result, the locking member 524 and the slide member 531 are locked and fixed by the safety bar 540, and the slide (up or down) of the slide member 531 is restricted. This makes it possible to prevent the transport device 200 from being unintentionally lowered during cleaning and maintenance of the fryer. Further, by pulling out at least one safety bar 540 from the storage hole 541a of the storage box 541, the drive signal to the elevating motor 511 is blocked by the interlock function of the control unit. As a result, it is possible to prevent the transfer device 200 from being unintentionally lowered during cleaning and maintenance of the fryer 1.

The transfer device 200 is raised to the upper limit position and stopped, and after cleaning and maintenance of the fryer 1, the transfer device 200 is lowered. The insertion side 540a of the two safety bars 540 is pulled out from the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531, and the insertion side 540a of the two safety bars 540 is inserted into the storage hole 541a of the storage box 541. Insert and store. If the two safety bars 540 are not pulled out from the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531 and inserted into the storage hole 541a of the storage box 541 to be stored, the interlock function of the control unit is used. Even if the lowering button 627 on the display screen 601 of the operation panel 600 is pressed, the elevating device 500 is not driven and the conveying device 200 is not lowered.

As a result, it is possible to prevent the transport device 200 from being lowered unintentionally. When the two safety bars 540 are stored in the storage box 541 and the lowering button 627 on the display screen 601 of the operation panel 600 is continuously pressed, the elevating device 500 is driven and the transport device 200 can be lowered to the lower limit position. When the transport device 200 is lowered to the lower limit position, the lower limit position sensor (not shown) detects that the lower limit position has been reached, the drive of the elevating motor 511 is stopped, and the lower limit position lamp 631 lights up.

The drive of the elevating device 500 is stopped in the middle of the work of raising the transport device 200, and the upper limit position sensor (not shown) and the lower limit position sensor (not shown) do not detect (upper limit position lamp 630 and lower limit). If the driving of the elevating device 500 continues to be stopped for a predetermined time, for example, 30 seconds or more while the position lamp 631 is not lit), the control unit outputs a warning sound. When the transport device 200 is raised to the upper limit position and the two safety bars 540 are inserted so as to penetrate the first opening 525 of the respective locking member 524 and the second opening 532 of the slide member 531, the support column 501 is inserted. Each of the second sensors 537 provided in the above detects the insertion of the safety bar 540 and outputs a predetermined signal to the control unit. When the control unit receives a predetermined signal from the second sensor 537, the control unit stops the output of the warning sound.

When the transport device 200 is in the upper limit position, a predetermined time, for example, 30 seconds, elapses without the two safety bars 540 penetrating the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531. That is, when the second sensor 537 does not detect the insertion of each of the safety bars 540 within a predetermined time after the upper limit position sensor (not shown) detects that the transport device 200 has reached the upper limit position, the above As in the case, the control unit outputs a warning sound. When the two safety bars 540 are inserted so as to penetrate the first opening 525 of the respective locking member 524 and the second opening 532 of the slide member 531, the respective second sensor 537 provided on the column 501 is safe. Detects the insertion of each bar 540 and outputs a predetermined signal to the control unit. When the second sensor 537 detects that the two safety bars 540 have been inserted, the control unit stops the output of the warning sound.

The drive of the elevating device 500 is stopped in the middle of the work of lowering the transport device 200, and the upper limit position sensor (not shown) and the lower limit position sensor (not shown) do not detect (upper limit position lamp 630 and lower limit). If the driving of the elevating device 500 continues to be stopped for a predetermined time, for example, 30 seconds or more while the position lamp 631 is not lit), the control unit outputs a warning sound. When the transfer device 200 is lowered to the lower limit position and the lower limit position sensor (not shown) detects the lower limit position of the transfer device 200, the control unit stops the output of the warning sound.

These warning sounds can alert the operator and prevent the transfer device 200 from being unintentionally raised or lowered during cleaning and maintenance of the fryer 1. The predetermined time until the warning sound is output may be changed according to the operation of the flyer 1. Further, not only the warning sound but also the rotating light may be attached to the fryer 1 to output the warning sound and turn on the rotating light. In that case, it is possible to call attention to the operator not only by hearing but also by sight.

Further, the drive signal from the control unit to the elevating motor 511 may be cut off in response to the signal from the second sensor 537 provided on the column 501. The control unit of the operation panel 600 has a second sensor 537 provided on the column 501 so that at least one safety bar 540 penetrates the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531. It has an interlock function that shuts off the output of the drive signal to the elevating motor 511 when it detects that it has been inserted.

The control unit of the operation panel 600 raises the transport device 200 to the upper limit position, and inserts at least one safety bar 540 so as to penetrate the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531. When the second sensor 537 detects that the problem has occurred, the interlock function of the control unit is activated, and even if the lowering button 627 of the display screen 601 of the operation panel 600 is operated, the drive signal is output to the elevating motor 511. Is blocked, and the lowering operation of the transport device 200 is disabled.

As a result, even though the first sensor provided in the storage hole 541a of the storage box 541 malfunctions and at least one safety bar 540 is pulled out, the two safety bars 540 Even if a signal indicating that the storage box 541 is still inserted into the storage hole 541a is being output, the control unit is based on the signal from the second sensor 537 provided on the support column 501. Since the output of the drive signal to the elevating motor 511 is cut off, the transport device 200 is not lowered, and the work can be performed more safely during cleaning and maintenance of the fryer 1. That is, in all situations of the flyer 1, the ascending / descending operation of the transport device 200 is controlled by the control unit of the operation panel 600 so as to work on the safe side.

In the present embodiment, when cleaning and maintaining the fryer 1, the safety bar can be easily inserted into the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531 by the operator. Although the safety bar 540 is configured to be inserted from the front side of the fryer 1, the safety bar 540 may be inserted from the back side of the fryer 1. In that case, the operator holds the portion of the handle side 540b of the safety bar 540 close to the brim portion 540c and inserts the insertion side 540a of the safety bar 540 from the second opening 532 of the slide member 531. The distance from the person to the second opening 532 of the slide member 531 is shortened, and the safety bar 540 can be easily handled.

The second sensor 537 provided on the column 501 is not limited to the non-contact type, and the safety bar 540 is inserted so as to penetrate the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531. If it can be detected, the contact type may be used. Further, the number of safety bars 540 is not limited to two, and may be three or more. When the number of safety bars 540 is three or more, slides can be made by inserting the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531 so as to penetrate all the safety bars 540. Even if the weight of the transport device 200 suspended and supported by the support arm 535 increases when the slide of the member 531 is restricted, the safety bar 540 is locked without changing the structure and strength. The slide of the slide member 531 can be restricted by the safety bar 540 inserted so as to penetrate the first opening 525 of the member 524 and the second opening 532 of the slide member 531.

(Initial heating)
Next, the initial heating of the cooking oil Co filled in the oil tank 100, which is the preparatory work for frying cooking by the fryer 1, will be described. Before the frying cooking is performed by the fryer 1, it is necessary to perform the initial heating of the cooking oil Co filled in the oil tank 100, which is a preparatory work for the frying cooking. The initial heating includes a process of heating the cooking oil Co filled in the oil tank 100 to a predetermined temperature, and a process of heating the members of each part of the fryer 1 and the cooking oil Co.

In the process of heating the cooking oil Co filled in the oil tank 100 to a predetermined temperature, the oil tank 100 is filled with a predetermined amount of cooking oil Co so that the cooking oil Co filled in the oil tank 100 uniformly reaches a predetermined temperature. The process of heating the members of each part and the cooking oil Co is to heat the cooking oil Co during frying while further heating the cooking oil Co after the process of heating the cooking oil Co to a predetermined temperature is completed. It heats the place where Co flows. After these two steps are completed, the frying cooking by the fryer 1 is started.

(Heating the cooking oil to the specified temperature)
As a preparatory work for frying, first, the cooking oil Co filled in the oil tank 100 is heated to a predetermined temperature. First, the drain valve 160, the first circulation valve 123, and the oil supply valve 150, which are the on-off valves shown in FIG. 1, are closed, the oil supply valve 141 and the second circulation valve 128 are opened, and the first pump 125 is operated. .. By operating the first pump 125, cooking oil Co is sucked out from the oil storage tank by the oil supply passage 140 continuing from the oil storage tank (not shown), and the oil tank 100 is filled. As a result, it is not necessary to directly pour the cooking oil Co into the oil tank 100 from, for example, an itto-kan containing cooking oil, so that labor saving in the refueling work can be achieved. When the filling of the cooking oil Co into the oil tank 100 is completed, the operation of the first pump 125 is stopped, the oil supply valve 141 is closed, and the first circulation valve 123 is opened.

Next, heating by the first heating means 220 provided inside the bar conveyor 210 and the second heating means 221 provided in the heating chamber 110a is started, and the operation of the bar conveyor 210 is started. As a result, the cooking oil Co filled in the oil tank 100 by the first heating means 220 and the second heating means 221 is circulated by the bar conveyor 210 provided with a plurality of transport plates while being heated, and the cooking oil filled in the oil tank 100 is filled. Co can be heated uniformly and efficiently.

Further, the first pump 125 is operated, and the cooking oil Co in the heating chamber 110a is sucked into the first pipeline 121 from the oil suction port 120 on the upstream side in the food transport direction by the first pump 125, and is in the food transport direction. Cooking oil Co is discharged from the discharge port 129 of the fifth pipeline 127 on the downstream side toward the bottom surface of the oil tank 100 that is inclined along the inclined conveyance portion 213. As a result, the cooking oil Co filled in the oil tank 100 heated by the first heating means 220 and the second heating means 221 is circulated to the downstream side in the food transport direction, and the cooking oil Co filled in the oil tank 100 is circulated. It can be heated uniformly and efficiently.

The discharge port 129 of the fifth pipeline 127 is inclined downward toward the upstream side in the food transportation direction so as to be substantially parallel to the bottom surface of the oil tank 100 which is inclined along the inclined conveyance portion 213. Therefore, when the cooking oil Co is discharged to the bottom surface of the inclined oil tank 100, the cooking oil Co can be poured onto the bottom surface of the inclined oil tank 100 at the speed of the flow to which the discharge pressure is applied. Air is circulated by discharging cooking oil Co to the oil tank 100 from a discharge port 129 on the downstream side in the food transport direction continuing from the fifth pipeline 127 located near the oil level of the cooking oil filled in the oil tank 100. It is possible to suppress heat dissipation from the cooking oil Co inside.

Further, rather than discharging the cooking oil Co from the discharge port 133 continuing from the sixth pipeline 131 and flowing it down from the flow-down opening 403 of the partial tray 401 and circulating it in the oil tank 100, heat is dissipated from the cooking oil Co into the air. While reducing the amount, it is possible to eliminate the temperature drop due to heat absorption to the member such as the partial tray 401. Thereby, the cooking oil Co can be efficiently heated to raise the temperature, and the time for heating the cooking oil Co to a predetermined temperature optimum for the food to be cooked and raising the temperature can be shortened. Further, since the fifth pipeline 127 following the discharge port 129 is located between the oil tank 100 and the frame 234, the transfer device 200 is moved to the discharge port 129 when the transfer device 200 is moved up and down by the elevating device 500. It does not interfere with the subsequent fifth pipeline 127.

The cooking oil Co discharged to the bottom surface of the oil tank 100 that is inclined along the inclined transport portion 213 makes the bottom surface of the inclined oil tank 100 a second inclined direction (C direction) that is the direction opposite to the food transport direction. ). The flow of the cooking oil Co is the cooking oil Co that is sent from the upstream side to the downstream side in the food transport direction by a section substantially partitioned by a partition plate 234a, a first transport plate 232, and an upright second transport plate 233. , Meet on the downstream side in the food transport direction. The amount of the combined cooking oil Co is increased by the cooking oil Co sent from the upstream side to the downstream side in the food transport direction and the cooking oil Co discharged from the discharge port 129 on the downstream side in the food transport direction. It will increase.

The increased amount of cooking oil Co is pushed out by the pressure of the cooking oil Co sent by the compartment and the weight of the ever-increasing amount of cooking oil Co. It flows into both sides of the first transport plate 232 and the second transport plate 233 that hang down below the transport device 200, and flows in the second horizontal direction (D direction). The cooking oil Co that has flowed into the flow paths 235 and 236 passes through the gap between the partition plate 234a and the wall surface 100c of the oil tank at the food charging position 100a, joins the cooking oil Co at the food charging position 100a, and raises the temperature.

Similarly, the cooking oil that has flowed into the inside of the transport means 210, both sides of the first transport plate 232 and the second transport plate 233 that hang down below the transport device 200, is put into food around the position of the first sprocket 214. It merges with the cooking oil Co at position 100a and raises the temperature.

In this way, the cooking oil Co filled in the low temperature oil tank 100 which is highly viscous at low temperature and difficult to circulate is heated by the first heating means 220 and the second heating means 221 while the bar conveyor provided with a plurality of transport plates. It is circulated by the operation of 210, and is further discharged from the discharge port 129 provided on the downstream side of the oil tank 100 to the bottom surface of the oil tank 100 inclined along the inclined conveyance portion 213 by the first pump 125, and is filled in the oil tank 100. The cooking oil Co is heated to a predetermined temperature.

By doing so, the cooking oil Co filled in the oil tank 100 can be efficiently and uniformly heated to a predetermined temperature, and the cooking oil Co is poured down from the flow-down opening 403 of the partial tray 401 and circulated. By not doing so, it is possible to eliminate the temperature drop at the time of pouring down and shorten the initial heating time until the start of frying cooking in the fryer 1. The second heating means 221 can not only heat the cooking oil Co that flows down from the flow-down opening in the frying cooking, but also heat the cooking oil Co that is filled in the oil tank 100 in the initial heating.

Further, when the bar conveyor 210 is operated, the first conveyor plate 232 and the second conveyor plate 233, which are conveyed in the second inclined direction (C direction) and the second horizontal direction (D direction), hang down due to their own weight, and the first conveyor plate The free ends of 232 and the second conveyor plate 233 slide on the bottom surface of the oil tank 100. The cooking oil Co stored near the bottom surface of the oil tank 100 is brought into the food input position 100a by the first transport plate 232 and the second transport plate 233 that are transported in the second inclined direction (C direction) and the second horizontal direction (D direction). Transport to the vicinity directly below. The cooking oil Co transported to the vicinity immediately below the food charging position 100a flows through the filter 301 to the heating chamber 110a by the suction force of the first pump 125, and flows into the heating chamber 110a by the second heating means 221 in the heating chamber 110a. Is heated, and then the cooking oil Co is discharged from the discharge port 129 on the downstream side in the food transport direction to the bottom surface of the oil tank 100 that is tilted along the tilted transport portion 213.

As a result, the cooking oil Co filled in the oil tank 100, which is hard to heat by the first heating means 220 provided inside the bar conveyor 210 and is stored near the bottom surface of the oil tank 100, is circulated and efficiently and uniformly determined. It is possible to shorten the initial heating time until the temperature is raised to the above temperature and the frying cooking in the fryer 1 is started. After the temperature of the cooking oil Co filled in the oil tank 100 reaches a predetermined temperature, for example, 180 ° C., the operation of the first pump 125 is stopped, the first circulation valve 123 and the second circulation valve 128 are closed. The heating of the cooking oil Co filled in the oil tank 100 to a predetermined temperature is completed, and the process proceeds to the heating process of the members of each part.

(Heating of parts of each part)
After the cooking oil Co filled in the oil tank 100 reaches a predetermined temperature, the members of each part that the cooking oil Co comes into contact with during frying cooking are heated. First, all the oil amount adjusting valves 132 provided in the sixth pipeline 131 are opened, and the operation of the second pump 130 is started while the first heating means 220 and the second heating means 221 shown in FIG. 1 are being operated. , While heating the cooking oil Co filled in the oil tank 100 by the second heating means 221 located in the heating chamber 110a, the second pump 130 is provided from the oil suction port 120 on the upstream side in the food transport direction provided in the heating chamber 110a. The cooking oil Co is discharged from each discharge port 133 to a partial tray 401 located above the inclined transport portion 213 of the bar conveyor 210.

The cooking oil Co discharged onto the partial tray 401 temporarily accumulates on the partial tray 401 and naturally falls from the flow-down opening 403 formed in the partial tray 401 to the bar conveyor 210, the first transport plate 232, and the partial tray 401. It flows through the bottom surface of the second transport plate 233 and the oil tank 100 of the inclined transport portion 213, and heats each member with the heat of cooking oil Co. As a result, the member that comes into contact with the cooking oil Co during fried cooking is heated to almost the same temperature as the cooking oil, and the temperature of the cooking oil Co is suppressed from being taken away by the member during fried cooking, and is stabilized at a predetermined temperature. Food W can be cooked with the cooked oil Co.

The time required to heat the members of each part to substantially the same temperature as the cooking oil Co varies depending on the size and number of the members to be heated. For example, a predetermined time after the operation of the second pump 130 is started, for example, 5 After a lapse of minutes, frying with fryer 1 is started.

The heating of the cooking oil Co filled in the oil tank 100 to a predetermined temperature and the heating of each member are not limited to before the frying is performed in the fryer 1, and the food W to be fried and cooked in the fryer 1 is changed. It can also be done at times. In that case, to carry out all of the fried and cooked food W from the cooking oil Co filled in the oil tank 100, finish the fried cooking of the food W, and then cook the newly fried and cooked food Wn to be changed. It is used to heat the cooking oil Co to a predetermined temperature to raise the temperature. By doing so, it is possible to shorten the time for heating the cooking oil Co to a predetermined temperature optimal for cooking the food Wn to be changed and raising the temperature. Although the food Wn is not shown in the drawings, the changed food is defined as "Wn" in order to distinguish between the food before and after the change.

After heating the cooking oil Co filled in the oil tank 100 to a predetermined temperature, the temperature of the cooking oil Co when shifting to the heating of the members of each part is generally the temperature at which fried cooking is performed, for example. Although it was set to 180 degrees C, it is not limited to this temperature. For example, the predetermined temperature of the cooking oil Co filled in the oil tank 100 may be 100 degrees C, which is a temperature having a viscosity suitable for suction and discharge by a centrifugal pump, which will be described later. In that case, after heating the cooking oil Co from 100 ° C. to a temperature of frying cooking, for example, 180 ° C., frying cooking by the fryer 1 is started.

Further, as the first pump 125, a gear pump that can transfer even a low-viscosity low-temperature cooking oil, although the flow rate that can be transferred is not large, is used, and as the second pump 130, a low-viscosity high-temperature cooking oil is relatively used. It is preferable to use a centrifugal pump capable of transferring a large flow rate.

Of course, it is possible to use the gear pump as the second pump 130, but since the gear pump makes the operating noise louder by increasing the flow rate to be transferred, the cooking oil Co that is discharged onto the partial tray 401 and used for cooking In order to secure the amount per hour, the driving noise may become loud. A centrifugal pump can also be used as the first pump 125, but when the centrifugal pump transfers low-temperature cooking oil Co with high viscosity, it is difficult to increase the flow rate that can be transferred per hour, and the cooking oil Co is heated and viscous. Circulation efficiency may be low until a predetermined low temperature is reached.

The fryer in the present embodiment has a first temperature sensor that measures the temperature of the cooking oil Co filled in the oil tank 100 and a second temperature sensor that measures the temperature of the cooking oil Co stored in the heating chamber 110a (shown in the figure). It may be provided with. In that case, the temperature of the cooking oil Co filled in the oil tank 100 is measured by the first temperature sensor, and the temperature of the cooking oil Co flowing down from above the inclined conveyance portion 213 of the bar conveyor 210 is measured by the second temperature sensor. To do.

Further, the control unit (not shown) of the operation panel 600 controls the output of the first heating means 220 based on the temperature measured by the first temperature sensor by heating the cooking oil to a predetermined temperature, and fills the oil tank. The cooked oil may be heated to any temperature. In addition, by heating the members of each part, the output of the second heating means 221 is controlled based on the temperature measured by the second temperature sensor, and the cooking oil Co that flows down from above the inclined conveying part 213 of the bar conveyor 210 is arbitrarily added. It may be heated to the temperature of.

When the cooking oil Co filled in the oil tank 100 is heated while being circulated by the first pump 125, the outputs of the first heating means 220 and the second heating means 221 are controlled based on the temperature measured by the first temperature sensor. Then, the cooking oil filled in the oil tank 100 may be heated to an arbitrary temperature. Then, when the cooking oil Co filled in the oil tank 100 is heated by flowing down from the flow-down opening 403 by the second pump 130 while circulating, the first heating means 220 is based on the temperature measured by the first temperature sensor. The output may be controlled, the output of the second heating means 221 may be controlled based on the temperature measured by the second temperature sensor, and the cooking oil Co may be heated to an arbitrary temperature.

(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 100 filled with the cooking oil Co heated to a predetermined temperature by sliding on the chute 101, and the cooking oil tank 100 is filled with the food W. An in-oil cooking step in which the food W is fried and cooked while being conveyed in the oil Co in a predetermined direction (A direction), and an inclination direction (B direction) from the cooking oil Co filled in the oil tank 100. ), While transporting the food W, the cooking oil Co heated to a predetermined temperature is allowed to flow down from the upper side of the food W to fried and cook the food W.

In the cooking step in oil, the food W to be fried is on the upper surface side of the horizontal transport portion 212 of the transport device 200, and is from the food charging position 100a of the most upstream portion in the first horizontal direction (A direction). The cooking oil Co filled in the oil tank 100 is fed by sliding on the chute 101 and transported to the upper surface side of the horizontal transport unit 212, during which preliminary fried cooking is performed.

In the case of food W having a higher specific gravity than cooking oil Co before frying, regardless of the presence or absence of clothing, when the food W is put into the cooking oil Co filled in the oil tank 100, the food W sinks into the cooking oil Co by its own weight. , The first transport plate 232 and / or the second transport plate 233. 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 Co, it floats. While the food W is submerged in the cooking oil Co, almost the entire food W is heated by the cooking oil Co, and after the food W floats, the lower part of the food W mainly immersed in the cooking oil Co. Is fried and cooked.

On the other hand, in the case of food W having a smaller specific gravity than the cooking oil Co filled in the oil tank 100 before frying, the food W sinks into the cooking oil Co by its own weight even if it is put into the cooking oil Co filled in the oil tank 100. It has never happened, and it has emerged from the beginning. Therefore, the guide member 240 in FIG. 10 is configured, and the food W charged into the cooking oil Co in the oil tank from the food charging position 100a is formed by the second transport plate 233 which 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 in the cooking oil Co is mainly 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 233, cooking is caused by the type, size, characteristics, etc. of the food W to be fried. By erecting the second transport plate 233 according to the timing and speed at which the food W floats in the oil Co, the lifted food W does not stay in the cooking oil Co filled in the oil tank 100 and is efficiently. It can be transported in the food transport direction.

At least a part of the free end of the standing second transport plate 233 may be exposed on the oil level of the cooking oil Co filled in the oil tank 100. In that case, the food W floating in the cooking oil Co does not get over the second transport plate 233 and can be reliably pushed. Further, at least a part of the free end of the upright second transport plate 233 may be at substantially the same height as the oil level.

As shown in FIG. 4, in the transport device 200 of the fryer 1, partition plates 234a are provided near both outer sides of the first transport plate 232 and the second transport plate 233 along the food transport direction. A part of the upper part of the partition plate 234a protrudes from the oil level of the cooking oil Co filled in the oil tank 100, and the lower part of the partition plate 234a extends downward to a position where it does not come into contact with the bar conveyor 210. By providing the partition plate 234a, it is possible to prevent the food W transported by the first transport plate 232 and the second transport plate 233 from entering the gap between the frame 234, the first transport plate 232, and the second transport plate 233. And the food can be reliably transported.

Further, as shown in FIG. 7, by erecting the second conveyor plate 233 from the inverted state, the upper surface of the bar conveyor 210 at the portion where the second conveyor plate 233 is erected is opened, and the bar 210a of the bar conveyor 210 and the bar conveyor 210 are opened. A gap S is formed between the auxiliary member 210b and the auxiliary member 210b. Through this gap S, cooking oil Co flows into a section substantially partitioned by a partition plate 234a, a first transfer plate 232, and an upright second transfer plate 233. The cooking oil Co in the compartment substantially partitioned by the partition plate 234a, the first transport plate 232 and the second transport plate 233 is a compartment composed of the partition plate 234a, the first transport plate 232 and the second transport plate 233. Then, it flows out through between the partition plate 234a and the first transport plate 232 and the second transport plate 233.

In this way, the cooking oil Co in the section composed of the partition plate 234a, the first transfer plate 232, and the second transfer plate 233 is replaced with the cooking oil Co heated to a predetermined temperature to heat the food W. Therefore, the temperature of the cooking oil Co, which has been deprived of heat energy, becomes a predetermined temperature again, and the food W can be sufficiently heated.

As described above, the cooking oil Co supplied onto each partial tray 401 by the second pump 130 and flowed down from each partial tray 401 to the food W flows down into the oil tank 100 and is located downstream in the food transport direction. It merges with the cooking oil Co that is sent from the upstream side to the downstream side in the food transport direction by the section. The combined cooking oil Co passes through the flow paths 235 and 236, the inside of the transport means 210, and both sides of the first transport plate 232 and the second transport plate 233 that hang down below the transport device 200, and reaches the food charging position 100a. It flows. As a result, the flow of the second transport plate 233 to the food delivery position 100b side is not obstructed, and the circulation flow to the food input position 100a side becomes possible, and a more stable circulation flow can be achieved. The soaking of the temperature is promoted.

Further, in the case of food W dressed in fluidity such as tempura, when it is put into the cooking oil Co filled in the oil tank 100, it sinks on the first transport plate 232 and the second transport plate 233. , The clothes are hardened while being transported in the cooking oil Co filled in the oil tank 100. When the second transport plate 233 is not upright, the two adjacent first transport plates 232 and the second transport plate 233 partially overlap each other, so that the garment has fluidity that takes time for the garment to harden. Even if the food W is wrapped, the clothes do not lose their shape, and the clothes do not separate from the food and adhere to the bar 210a and the auxiliary member 210b of the transport device 200, the first heating means 220 of the fryer 1, and the like. , Can be fried and cooked.

The first transport plate 232 is provided with a plurality of substantially hemispherical protrusions 232a protruding toward the side on which the food W is placed. When the fried food W is put into the oil tank 100 and sinks in the cooking oil Co filled in the oil tank 100, it is placed on the protrusion 232a and between the food W and the flat portion 232b of the first transport plate 232. There is a gap. As a result, a sufficient amount of high-temperature cooking oil Co is supplied between the flat portion 232b of the first transport plate 232 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 Co filled in the oil tank 100 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 Co at an appropriate timing before the food W absorbs a large amount of oil and the inclined conveying portion 213 of the conveying device 200 is started to be conveyed in the first inclined direction (B direction), the inside and outside of the oil Moving to the cooking step, the cooking oil Co heated to a predetermined temperature is washed away from the upper side of the food W by the cooking oil tray 400, and the cooking oil Co is sufficiently mixed with the cooking oil Co in the cooking oil filled in the oil tank 100. The upper part of the food W, which is not touched, is mainly fried and cooked, and the cooking oil Co that has flowed down flows on the flat portion 232b of the first transport plate 232 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 Co supplied to each partial tray 401 of the cooking oil tray 400 is heated to have a low viscosity, and the food is conveyed through the inclined transport portion 213 from the flow-down opening 403 on the bottom surface of the partial tray 401 by gravity. It flows down to the upper surface of 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, the food W is heated while being conveyed in the cooking oil W filled in the oil tank 100 in the in-oil cooking step. And the heating of the food W by the cooking oil W that has flowed off in the cooking inside and outside the oil 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 212 of the transport device 200, when the food W floats in the cooking oil Co filled in the oil tank 100, the portion of the food W exposed from the oil surface is cooked too much. Oil Co 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 Co. On the other hand, when the cooking oil Co is allowed to flow down from the upper side of the food W in the inclined transport portion 213, the high temperature cooking oil Co is directly supplied to the upper side of the food W and is flat with the protrusion 232a of the first transport plate 232. The cooking oil Co that has flowed down flows between the parts 232b, 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 100b in the first inclined direction (B direction) of the inclined conveying portion 213, the food is fried and cooked. Cooking time (conveyance speed of food W by the transport device 200, length of horizontal transport section 212 and inclined transport section 213, etc.), temperature and amount of cooking oil Co flowing down from the cooking oil tray 400, etc. Is set.

As shown in FIG. 7B, a plurality of protrusions 232a projecting to the side on which the food W is placed are formed on the flat portion 232b of the first transport plate 232, and the transport device 200 is horizontally transported. While the portion 212 is being transported, the fried cooking on the lower side of the food W is progressing to some extent, and the lower side of the food W is solidified to some extent. W is in a state of riding on these plurality of protrusions 232a. The cooking oil Co, which is supplied to each partial tray 401 by the second pump 130 and flows down from the partial tray 401 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. While doing so, it further flows down onto the flat portion 232b of the first transport plate 232.

Further, the cooking oil Co flows down the gap between the food W formed by the protrusions 232a and the flat portion 232b of the first transport plate 232 according to the inclination of the inclined transport portion 213. In the inclined transport unit 213, the first transport plate 232 is tilted and the second transport plate 233 is erected, and a gap is formed between the first transport plate 232 and the second transport plate 233. , Cooking oil Co flows down into the oil tank 100 from the gap. As a result, excess cooking oil does not stay on the first transport plate 232 transported by the inclined transport portion 213, and the food W does not absorb the excess cooking oil Co and improves the oil drainage of the food W. Can be done.

Further, the cooking oil Co flowing on the first transport plate 232 also has the effect of heating the first transport plate 232, thereby heating and keeping the food W warm. As described above, in this fryer 1, the fried cooking is completed when the food W reaches the food unloading position 100b in the first inclined direction (B direction) of the inclined conveyance portion 213, and is fried. As shown in FIG. 1, the cooked food W is collected on the food tray 102 from the food delivery position 100b in the first inclined direction (B direction) of the inclined conveyance portion 213.

After the cooking step in and out of oil is completed, the cooking oil Co adhering to the surface of the food W is drained while the food W is being transported from the food delivery position 100b until it is collected on the food tray 102. The Rukoto. Further, the cooking oil Co supplied to each partial tray 401 by the second pump 130 and flowed down from each partial tray 401 to the food W flows down into the oil tank 100 and flows in the oil tank 100 toward the food charging position 100a. Again, the oil is supplied to each partial tray 401 from the oil suction port 120 on the upstream side in the food transport direction by the second pump 130 via the first pipeline 121. That is, the cooking oil Co is circulated, and this circulation equalizes the temperature of the entire cooking oil, enabling stable fried cooking.

Further, as shown in FIG. 7B, a gap S is created by erecting the second transport plate 233, but the erect second transport plate 233 covers a part of the upper part of the gap S. FIG. 7B shows the state of the horizontal transport unit 212, but in the inclined transport unit 213, the second transport plate 233 is raised by tilting the second transport plate 233 while standing upright. Will cover almost the entire surface of the gap S.

As a result, the cooking oil Co that has flowed down from the cooking oil tray 400 on the upper surface side of the food W in the inclined transport portion 213 does not flow down directly into the gap S, but is supplemented to the first transport plate 232 and the second transport plate 233. Then, it flows on the first transport plate 232 and the second transport plate 233 to heat the food W and the transport plate. With the cooking oil Co that has flowed down, the cooking oil that has flowed down can be used for maximum heating without wasting it, and then circulated and flowed.

When the first transport plate 232 and the second transport plate 233 are transported on the upper surface side of the inclined transport portion 213 to the most downstream side in the first inclined direction (B direction), the transport direction is reversed by the second sprocket 215, and the transfer direction is reversed. While the free ends of the 1 transport plate 232 and the 2nd transport plate 233 slide on the bottom surface of the oil tank 100, the lower surface side of the tilt transport portion 213 is in the second tilt direction (C) opposite to the first tilt direction (B direction). Further, on the lower surface side of the horizontal transport portion 212, the first transport plate 232 and the second transport plate 233 are conveyed in the first horizontal direction (A) while their free ends slide on the bottom surface of the oil tank 100. It is conveyed in the second horizontal direction (D direction) opposite to the direction).

As shown in FIG. 13, the transport directions of the first transport plate 232 and the second transport plate 233 are changed by the second sprocket 215 at the food carry-out position 100b, but the first transport plate 232 and the second transport plate 233 are rods. The rotation is regulated by the material 210a and the auxiliary member 210b, and the food W is slid and carried out on the rotation-regulated first transport plate 232 and the second transport plate 233.

As a result, the food W is carried out to the food tray 102 guided by the first transport plate 232 and the second transport plate 233, so that the food W falls directly below the second transport plate 233 on which the food W is placed and is damaged. It can be prevented from spilling or spilling from the food tray 102. Note that in FIGS. 7, 8 and 13, hatching of some members is omitted in order to make the drawings easier to see.

The frying residue Dr settled on the bottom of the oil tank 100 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 232 and the second transport plate 233, and the recess 110 It is collected on the filter 301 of the frying cake transporting device 300 provided at the bottom of the. Then, the fried dregs Dr deposited on the upper surface of the filter 301 is scraped out by the teeth 302a of the scraper 302, transported, and carried out from the fried dregs carry-out position 309 by the fried dregs transport device 300. The fried dregs Dr carried out from the fried dregs carry-out position 309 is dropped onto a fried dregs tray (not shown), collected, and discarded as kitchen waste.

Regarding the temperature of the cooking oil Co, it is preferable that the temperature of the cooking oil Co flowing down from the cooking oil tray 400 is set higher than the temperature of the cooking oil Co filled in the oil tank 100. Since the cooking oil Co supplied to the cooking oil tray 400 by the second pump 130 can be heated by the second heating means 221, it is possible to raise the temperature of the cooking oil Co flowing down from the cooking oil tray 400. ing.

For example, when deep-fried chicken is fried and cooked, the temperature of the cooking oil filled in the oil tank 100 is 180 ° C., and the temperature of the cooking oil Co flowing down from the cooking oil tray 400 is 190 ° C. As described above, by setting the temperature of the cooking oil flowing down from the cooking oil tray 400 to be higher than the temperature of the cooking oil Co filled in the oil tank 100, the following effects can be obtained. First, a method is known in which the food W is pulled up from the cooking oil Co, and then the cooking oil Co, which has a higher temperature than the cooking oil Co 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 Co flowing down from the cooking oil tray 400 to be higher than the temperature of the cooking oil Co filled in the oil tank 100.

Further, in the inclined transport unit 213, the transport plates (first transport plate 232 and second transport plate 233) are also heated by the cooking oil Co having a temperature higher than the temperature of the cooking oil Co filled in the oil tank 100. Even if the transport plate is transported on the lower surface side of the inclined transport portion 213 in the second inclined direction (C direction) and immersed in the cooking oil Co filled in the oil tank 100, the cooking oil Co filled in the oil tank 100 by the transport plate Does not lower the temperature of.

Further, since the cooking oil Co flowing down from the cooking oil tray 400 is higher than the temperature of the cooking oil Co filled in the oil tank 100, the cooking oil dropped from the cooking oil tray 400 merges with the oil filled in the oil tank 100. At that time, the temperature of the cooking oil filled in the oil tank 100 is raised. As a result, the power consumption by the first heating means 220 required to maintain the cooking oil filled in the oil tank 100 at a predetermined temperature can be suppressed.

Further, it is not always necessary to set the temperature of the cooking oil Co flowing down from the cooking oil tray 400 to be higher than the temperature of the cooking oil Co filled in the oil tank 100, and the temperature of the cooking oil Co flowing down from the cooking oil tray 400 is It may be lower than the temperature of the cooking oil Co filled in the oil tank 100. In that case, the core temperature of the food W can be raised over time to prevent the cooking oil Co flowing down from the cooking oil tray 400 from overheating the food surface. 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.

As shown in FIG. 2, since the oil amount adjusting valve 132 for adjusting the amount of cooking oil Co flowing in each of the branched sixth pipelines 131 is provided, the oil amount adjusting valve 132 is selectively closed. As a result, for example, the cooking oil Co is not supplied to the two partial trays 401 on the upstream side in the food transport direction of the cooking oil tray 400, and the cooking oil Co is supplied only to one partial tray 401 on the downstream side in the food transport direction. By supplying it, it can be fried twice.

The purpose of the second frying is to not heat the food W, which impairs the taste if it is heated for a long time, so that the cooking oil Co filled in the oil tank 100 is used for the first frying and the core of the food W is cooked. Immediately after raising the temperature, the cooking oil Co does not flow down to the food W, and the core temperature is gently raised by the residual heat of the food W. After the core temperature is gradually raised by the residual heat of the food W, for example, high-temperature cooking oil Co is dropped onto the food W in a short time by the last one partial tray 401 to adjust the core temperature of the food W to 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.

(Circulation of cooking oil filled in the oil tank)
In the fryer 1 of the present embodiment, when the food W is cooked, in the horizontal transport portion 212 of the transport device 200, the compartment formed by the partition plate 234a, the first transport plate 232, and the upright second transport plate 233 is used. , Cooking oil Co filled in the oil tank 100 is sent from the upstream side to the downstream side in the food transport direction.

Further, in the inclined transport portion 213 of the transport device 200, the cooking oil Co flows down from above the food W to the food W, and the cooked oil Co that has flowed down is inclined along the inclined transport portion 213 on the bottom surface of the oil tank 100. The cooking oil Co sent by the above-mentioned section is merged with the cooking oil Co sent by the above section on the downstream side in the food transport direction and on the downstream side in the food transport direction of the oil tank 100. Since the amount of the combined cooking oil Co increases with the passage of time, the increased cooking oil Co is formed between the partition plates 234a and the frame 234 provided on both sides in the direction orthogonal to the food transport direction of the transport device 200. Through the inner flow path 235 formed between the inner flow path 235 and the outer flow path 236 formed between the frame 234 and the side wall 100c of the oil tank 100, the oil flows back to the upstream side in the food transport direction and is circulated.

Hereinafter, the flow of cooking oil Co when cooking the actual food W will be described. First, the cooking oil Co filled in the oil tank 100 was made into a predetermined flow rate (for example, the food W to be cooked was made into a frozen croquette) by the partition formed by the partition plate 234a, the first transport plate 232, and the standing second transport plate 233. In this case, it is assumed to be about 12 liters per minute), and it is sent from the upstream side to the downstream side in the food transport direction.

On the downstream side in the food transport direction, the cooking oil Co is allowed to flow down to the food W from above the food W pulled up from the cooking oil Co filled in the oil tank 100 so that the cooking oil Co is along the inclined transport portion 213. A predetermined flow rate (for example, when the food W to be fried and cooked is assumed to be about 95 liters per minute) is poured onto the bottom surface of the inclined oil tank 100 at a predetermined flow rate, and downstream of the oil tank 100 in the food transport direction. On the side, it is merged with the cooking oil Co that is transported from the upstream side to the downstream side by the section.

The cooking oil Co merged on the downstream side in the food transport direction is the cooking oil Co that is transported by the compartments one after another and the cooking oil Co that flows down on the bottom surface of the oil tank 100 that is inclined along the inclined transport portion 213. As a result, the amount will increase. A part of the increased amount of cooking oil Co is extruded by the pressure of the cooking oil Co sent by the compartment and the weight of the ever-increasing amount of cooking oil Co, and is orthogonal to the food transport direction of the transport device 200. The inner flow path 235 formed by the partition plate 234a and the frame 234 passes through a predetermined gap between the lower end of the partition plate 234a provided on both sides in the direction and the bottom surface of the oil tank 100, for example, a gap of 70 to 80 mm. Inflow to.

In addition, the other part of the increased amount of cooking oil Co is pushed out by the pressure of the cooking oil Co sent by the compartment and the weight of the increasing amount of cooking oil Co, and flows into the inner flow path 235. The cooked oil Co flows into the outer flow path 236 formed by the frame 234 and the side wall 100c of the oil tank through a plurality of holes (not shown) formed in the frame 234.

Of the increased amount of cooking oil Co, the remaining cooking oil Co that did not flow into the inner flow path 235 and the outer flow path 236 is due to the pressure of the cooking oil Co sent by the compartment and the weight of the cooking oil Co that continues to increase. , It flows into the inside of the transport device 200 and both sides of the first transport plate 232 and the second transport plate 233 that hang down below the transport device 200 so as to be pushed out.

The cooking oil Co that has flowed into the inner flow path 235 is sent from the cooking oil Co that is sent from the upstream side to the downstream side in the food transport direction by the section, and flows through the inner flow path 235 partitioned by the partition plate 234a to the downstream side in the food transport direction. Flows from to the upstream side. The cooking oil Co flowing upstream in the food transport direction passes through a predetermined gap between the end of the partition plate 234a interrupted at the food loading position 100a and the side wall 100c of the oil tank 100, for example, a gap of 40 mm, and feeds the food. It merges with the cooking oil Co at position 100a. The cooking oil Co that has flowed into the outer flow path 236 flows from the downstream side to the upstream side in the food transport direction, and flows into the inner flow path 235 through a plurality of holes (not shown) formed in the frame 234 on the upstream side. , Merges with the cooking oil at the food input position 100a from the inner flow path 235.

As a result, the cooking oil Co that is sent from the upstream side to the downstream side in the food transport direction by the compartment and the cooking oil Co that is flowed back from the downstream side to the upstream side in the food transport direction in the flow paths 235 and 236 are separated into the compartment plates. It is partitioned by 234a, making it difficult for the two to mix.

Thereby, the cooking oil Co flowing through the flow path 235 and 236 containing the frying residue Dr used for cooking the food and the cooking oil Co transported by the compartment to fried and cook the food W. However, it is possible to prevent the fried food Dr from adhering to the food W which is partitioned by the partition plate 234a and is cooked while being conveyed by the partition.

Further, even when the temperature of the cooking oil for cooking the food transported by the compartment and the temperature of the cooking oil flowing back through the inner flow path 235 and the outer flow path 236 are different, the temperature change of the cooking oil for cooking the food is suppressed. can do. This enables stable fried cooking.

The cooking oil Co that has flowed into the inside of the transfer device 200 and both sides of the first transfer plate 232 and the second transfer plate 233 that hang down below the transfer device 200 is the transfer device 200, the first heating means 220, and the first transfer plate 232. It also flows upstream in the food transport direction between the members that act as flow resistance, such as the second transport plate 233.

Then, it merges with the cooking oil Co at the food charging position 100a around the position of the first sprocket 214 that changes the transport direction of the first transport plate 232 and the second transport plate 233. The cooking oil Co that has flowed into the inside of the transport device 200 and both sides of the first transport plate 232 and the second transport plate 233 is flowed back from the downstream side to the upstream side in the food transport direction without increasing the flow velocity.

The inner flow path 235 and the outer flow path 236, the inside of the transport device 200, and both sides of the first transport plate 232 and the second transport plate 233 hanging below the transport device 200 are moved from the downstream side to the upstream side in the food transport direction. The total flow rate of the cooking oil Co flowing back is assumed to be, for example, about 107 liters per minute when the food W to be fried is used as a frozen croquette. This is substantially equal to the sum of the flow rate of the cooking oil Co sent by the compartment in the food transport direction and the flow rate of the cooking oil Co flowing down from above the food W pulled up from the cooking oil Co.

That is, if the amount of cooking oil Co filled in the oil tank 100 used for frying food W in the fryer 1 of the present embodiment is, for example, 200 liters, about 53% of cooking oil Co per minute is always present. It will be circulating. Since the cooking oil Co that circulates between the upstream side and the downstream side of the food transport device is always circulated while cooking the food W, the oil tank 100 is filled while the food W is being cooked. By suppressing the deviation of the oil level on the upstream side and the downstream side of the cooking oil Co in the food transport direction, the food can be fried and cooked in a stable manner, and even the same food can be cooked more deliciously. it can.

Further, assuming that the oil level is offset and the oil level becomes low, the amount of cooking oil Co to be filled in the oil tank 100 is increased to secure the oil level required for cooking, and the oil level is set high. You don't have to keep it. As a result, the amount of cooking oil Co to be filled in the oil tank 100 can be reduced.

A part of the cooking oil Co that has merged with the cooking oil Co at the food input position 100a, which is the upstream side in the food transport direction, is sent again by the section from the upstream side to the downstream side in the food transport direction. The remaining cooking oil Co that was not conveyed by the section of the cooking oil Co that merged with the cooking oil Co at the food input position 100a passes through the filter 301 provided below the food input position 100a and is contained in the cooking oil Co. The frying residue Dr is separated, sucked from the oil suction port 120 on the upstream side in the food transport direction by the second pump 130, and discharged from the discharge port 133 to a plurality of partial trays 401 constituting the cooking oil tray 400. It flows down above the food W from the flow-down opening 402 of the partial tray 401.

By circulating the cooking oil Co in the fryer 1 in this way, it is possible to suppress the deviation of the oil level between the upstream side and the downstream side of the cooking oil Co filled in the oil tank 100 in the food transport direction. .. As a result, it is possible to stabilize the frying cooking of the food by the cooking oil Co filled in the oil tank 100, and even the same food can be deep-fried and cooked more deliciously.

Further, by forming the inner flow path 235 and the outer flow path 236 and flowing back the cooking oil, the cooking oil Co can transport food without increasing the flow velocity inside the transport device 200 in which the member acting as the resistance of the flow is arranged. It flows from the downstream side to the upstream side in the direction, and the cooking oil Co around the first heating means 220 provided inside the transport device 200 can be stably heated without violently flowing.

Further, by forming the inner flow path 235 and the outer flow path 236, the cooking oil Co hangs down below the transport device 200 below the transport device 200 that acts as a flow resistance, and the first transport plate 232 and the second transport plate 233. Flows from the downstream side to the upstream side in the food transport direction without increasing the flow velocity. Then, the fried dregs Dr, which is transported to the upstream side in the food transport direction by the first transport plate 232 and the second transport plate 233 that hang down below the transport device 200, is stabilized without being scattered by the flow of cooking oil Co. Can be transported.

The section for sending the cooking oil Co filled in the oil tank 100 from the upstream side to the downstream side in the food transport direction pushes the cooking oil Co filled in the oil tank 100 and sends it from the upstream side to the downstream side. It may be composed of only 234a and the upright second transport plate 233. However, considering the convenience of cooking and transporting the food W and the effect of shielding the cooking oil Co in the compartment by the first transport plate 232 so as not to flow into the transport means 210, the compartment is divided. It is preferably formed by the partition plate 234a, the first transport plate 232, and the upright second transport plate 233.

Further, if it is possible to suppress the deviation of the oil level on the upstream side and the downstream side in the food transport direction of the cooking oil Co filled in the oil tank 100 by circulating the cooking oil Co, the partition plate 234a is a transport device. It may be provided on only one of both sides in the direction orthogonal to the food transport direction of 200, and one flow path formed by the inner flow path 235 and the outer flow path 236 may be one. As a result, the width of the oil tank 100 can be reduced, and the amount of cooking oil Co filled in the oil tank 100 required for cooking the food W and the energy for heating the cooking oil Co to a predetermined temperature can be reduced. it can.

However, by providing the inner flow path 235 and the outer flow path 236 on both sides in the direction orthogonal to the food transport direction, it is possible to increase the allowable amount of the amount of cooking oil Co that flows back from the downstream side to the upstream side in the food transport direction. The cooking oil Co that can be sent from the upstream side to the downstream side in the food transport direction by the compartment and the cooking oil Co that flows the 235 and 236 in the flow path from the downstream side to the upstream side in the food transport direction are the cooking oil Co of the transport device 200. It is partitioned by partition plates 234a on both sides in the direction orthogonal to the food transport direction, and it is possible to prevent the two from being mixed.

Thereby, the cooking oil Co flowing in the inner flow path 235 and the outer flow path 236 containing the frying residue Dr separated from the food W, which is used for cooking the food W, and the cooking for cooking the food transported by the compartment. Since the oil Co can be partitioned by the partition plate 234a and the frying residue Dr can be prevented from adhering to the food W to be cooked while being transported by the partition plate 234a, the partition plate 234a is the food transport direction of the transport device 200. It is preferable to provide them on both sides in the orthogonal direction.

Further, in the fryer 1 of the present embodiment, the flow path is formed by the inner flow path 235 and the outer flow path 236, but only one of the inner flow path 235 and the outer flow path 236 may be used. However, when the transport device 200 is moved up and down, a frame 234 for supporting the transport device 200 is provided, and even when the frame 234 is located in the oil tank 100, cooking is performed from the downstream side to the upstream side in the food transport direction. In order to allow the oil Co to flow back, it is preferable to form a flow path between the inner flow path 235 and the outer flow path 236 without blocking a part of the flow path.

Further, by separately providing the heating means in the inner flow path 235 and the outer flow path 236, the cooking oil Co in the inner flow path 235 and the outer flow path 236 can be flowed back while being heated. As a result, the cooking oil Co that flows back from the downstream side to the upstream side in the food transport direction in the inner flow path 235 and the outer flow path 236 is heated, and the temperature of the cooking oil Co is adjusted to a predetermined temperature optimum for the food W to be cooked. Can be kept.

Further, regarding the fryer 1 of the present embodiment, a predetermined gap between the partition plate 234a and the upright second transport plate 233, a predetermined gap between the partition plate 234a and the side wall 100c of the oil tank 100, and the partition plate 234a The dimensions of the predetermined gap with the bottom surface of the oil tank 100 are examples, and are not limited thereto.

(How to clean the flyer)
The cleaning method of the fryer 1 will be outlined with reference to FIG. 24, and each step will be described in detail. As shown in FIG. 24, the cleaning step of the fryer 1 is composed of the following.
-Cooking end step (S100) in which each device is stopped after cooking in the fryer 1.
A cleaning preparation step (S200) of sending cooking oil Co from the oil tank 100 to an oil storage tank (not shown) for cleaning the transport device 200 and the oil tank 100.
-Removable member removal step (S300) for removing the removable member and cleaning it separately from the fryer 1.
A rough cleaning step (S400) in which hot water is poured on the transport device 200 and the oil tank 100 to perform rough cleaning.
-Immersion cleaning step (S500), which is performed before a long break or the like, in which at least a part of the horizontal transport portion of the bar conveyor 210 is immersed in hot water in which a strong alkaline detergent is dissolved to clean it.
The ascending step (S600) of the conveying device for driving the elevating device 500 to raise the conveying device 200 from the oil tank 100.
A cleaning step (S700) of the frying residue transporting device for taking out and cleaning the frying residue transporting device 300.
-A cleaning step of the oil tank (S800) in which the oil tank 100 is poured with hot water and washed with an alkaline detergent.
A lowering step (S900) of the conveying device for lowering the conveying device 200 to the oil tank 100.
A cleaning step (S1000) of the transport device, in which hot water is poured on the transport device 200 and the transport device 200 is cleaned with an alkaline detergent.
-A detachable member attachment step (S1100) for attaching the detachable member washed in the detachable member removal step (S300).
-A drying step (S1200) in which the entire fryer 1 is dried to prepare for the next use.

Since each device provided in the fryer 1 is provided with waterproof measures, the fryer 1 and the operation panel 600 are turned on when cleaning the fryer 1. The temperature of the hot water used for cleaning the fryer 1 is 60 to 70 degrees Celsius, but if the operator can use it safely, it is possible to use hot water of 70 to 90 degrees Celsius, which is a higher temperature. it can. As a result, the viscosity of the cooking oil Co adhering to the fryer 1 is further reduced, the cooking oil Co can be easily washed off, and the detergency can be improved. When cleaning the fryer 1, it is preferable to wear gloves to protect the skin.

In cleaning each member of the fryer 1, the transport device 200, and the oil tank 100, scrubbing is performed with a sponge scrubbing brush or the like using an alkaline detergent after pouring hot water. This is to prevent foreign matter from being left in the transport device and the oil tank, and to prevent foreign matter from being mixed during frying by the fryer 1. Therefore, other tools may be used as long as they are cleaning tools that do not leave foreign matter in the device during cleaning.

The fryer 1 is cleaned using a strong alkaline detergent or an alkaline detergent, but in consideration of the burden on the environment, a neutralizing agent is mixed with the strongly alkaline or alkaline hot water to neutralize it. Then drain. As a specific means for neutralizing strongly alkaline or alkaline hot water, when the drain valve 160 provided at the bottom of the oil tank 100 is opened to drain water, the drainage is sufficiently neutralized according to the amount of drainage. Drain while mixing the amount of neutralizer that can be used, or prepare a water tank that temporarily stores the strongly alkaline or alkaline hot water stored in the oil tank 100, and use the neutralizer in the water tank. There are means such as mixing and neutralizing. Any measures may be taken as long as the wastewater can be neutralized.

The hot water used for cleaning contains the frying residue Dr, which may clog the drainage ditch and the drain pipe. Therefore, the drainage is drained after removing the frying residue Dr through a filter prepared separately. The gap of the filter prepared separately is preferably one having a gap smaller than the gap of the filter provided in the frying cake transporting device.

Hereinafter, each step shown in FIG. 24 will be described in detail. First, in the cooking end step (S100), the second pump 130 of the fryer 1 that has finished cooking, the circulation drive motor 216 of the bar conveyor 210, the first heating means 220, and the second heating means 221 are stopped.

In the cleaning preparation step (S200), first, the first circulation valve 123 is opened and the second circulation valve 128 is closed. Next, the oil feed valve 150 for sending the cooking oil Co filled in the oil tank 100 to the oil storage tank is opened, and the operation of the first pump 125 is started. As a result, the cooking oil Co filled in the oil tank 100 is sent to the oil storage tank by the suction force of the first pump 125. When all the cooking oil filled in the oil tank 100 is sent to the oil storage tank, the oil feed valve 150 provided at the bottom of the oil tank 100 is closed. The drain valve 160 is opened in order to drain the washing water generated by the subsequent washing.

In the detachable member removal step (S300), the detachable members such as the partial tray 401, the chute 101, and the partition plate 234a are removed from the fryer 1. Pour hot water on each removed member, and use an alkaline detergent that gives a pH of 11.75 ± 0.25 by mixing it with a predetermined amount of water, for example, to make each member a sponge scrubbing brush. Wash and then pour hot water to wash away the detergent components.

In the rough cleaning step (S400), the lever 253 for changing the standing position of the second transport plate 233 can be operated so that the standing start position of the second transport plate 233 is the most upstream side in the food transport direction of the bar conveyor 210. After making as many second conveyor plates 233 upright as possible, hot water is poured on the horizontal conveyor 212 and the inclined conveyor 213 of the conveyor 200 to wash away the cooking oil Co and the frying residue Dr adhering to the conveyor 200. ..

Further, by pouring hot water into the gap between the transport device 200 and the frame 234 of the oil tank 100, the cooking oil Co and the frying residue Dr adhering to the oil tank 100 are washed away. When cleaning the fryer 1 on a daily basis, the next immersion cleaning step (S500) is not performed, and then the ascending step (S600) of the transport device is performed. Since it takes about 30 minutes to perform the immersion cleaning step (S500), the immersion cleaning step (S500) is performed only before a long break or when the fryer 1 is not used for a long period of time.

In the immersion cleaning step (S500), the drain valve 160 provided at the bottom of the oil tank 100 is closed. Next, hot water is stored in the oil tank 100 so that at least a part of the horizontal transport portion of the bar conveyor 210 is immersed. Further, a strong alkaline detergent is put into the oil tank 100, for example, a strong alkaline detergent such that the hot water stored in the oil tank has a pH of 12.7 ± 0.3.

Then, on the display screen 601 of the operation panel 600, the heating temperature by the first heating means 220 and the second heating means 221 is set so that the hot water stored in the oil tank is 80 to 90 degrees C, and the first heating means 220 is set. And the second heating means 221 starts heat generation, and while driving the circulation drive motor 216 to circulate the bar conveyor 210, the added strong alkaline detergent is dissolved in hot water. Further, while the bar conveyor 210 is circulated and driven, at least a part of the horizontal transport portion 212 of the bar conveyor 210 is immersed in hot water in the oil tank 100 which has become a strong alkali for about 30 minutes for cleaning.

When the immersion cleaning is completed, the operations of the first heating means 220, the second heating means 221 and the circulation drive motor 216 are stopped. Then, the drain valve 160 at the bottom of the oil tank 100 is opened to drain the strongly alkaline hot water stored in the oil tank 100. The detergent used for cleaning by immersion is a strong alkaline detergent, but a neutral detergent may be used as long as it can wash away the adhesion of cooking oil Co and the like by immersion cleaning. In that case, it is not necessary to neutralize the hot water used for cleaning, and it is possible to drain the water without neutralizing it. Further, the time for immersing and cleaning is set to about 30 minutes, but it goes without saying that it varies depending on the type of detergent and the degree of adhesion of cooking oil Co.

In the ascending step (S600) of the transfer device, the elevating device 500 is driven by continuously pressing the ascending button 626 of the display screen 601 of the operation panel 600, and when the elevating device 200 is raised to the upper limit position, the elevating motor 511 stops. The upper limit position lamp 630 lights up. The operator pulls out the two safety bars 540 from the storage hole 541a of the storage box 541, and the first opening 525 of the locking member 524 and the slide member 531 until the brim portion 540c of the safety bar 540 abuts on the slide member 531. Two safety bars 540 are inserted so as to penetrate the second opening 532.

Since the bar conveyor 210 of the transfer device 200 can be operated even in the raised state, the bar conveyor 210 of the raised transfer device 200 cannot be operated and washed off in the rough cleaning step (S400) and the immersion cleaning step (S500). Further, when the cooking oil Co and the frying residue Dr adhering to the conveyor 200 or the immersion cleaning step (S500) are performed, the cleaning water adhering to the raised conveyor 200 is located below the conveyor 200. It drips into the oil tank 100.

Thereby, the cooking oil Co and the frying residue Dr or the washing water adhering to the bar conveyor 210 and the conveyor plates 232 and 233 can be efficiently dropped into the oil tank 100. Further, in order to partition the second heating means 221 that heats the cooking oil Co in the heating chamber 110a and maintains it at a predetermined temperature in the lower part of the transport device 200, and the heating chamber 110a in the upper part of the second heating means 221. The lid portion 221a of the above is provided. By raising the transfer device 200, both the second heating means 221 and the lid portion 221a can be raised, and the cleaning of the second heating means 221 and the heating chamber 110a can be performed in the cleaning step (S800) of the oil tank 100, which will be described later. Can be done at.

In the cleaning step (S700) of the frying residue transporting device, first, the frying residue transporting device 300 installed in the oil tank 100 is taken out. Next, the frying residue Dr adhering to the filter 301 of the frying residue transporting device 300 is discarded. Then, hot water is poured on the fried food transport device 300 to wash away the cooking oil Co and the fried food Dr adhering to the fried food transport device 300, and further, the alkaline detergent is mixed with, for example, a predetermined amount of water to make PH11. Using an alkaline detergent having a value of 75 ± 0.25, the frying food transporting device 300 is washed with a sponge bowl, and then hot water is poured to wash away the detergent components.

In the oil tank cleaning step (S800), an alkaline detergent having a pH of 11.75 ± 0.25 is used by pouring hot water into the oil tank 100 and further mixing the alkaline detergent with, for example, a predetermined amount of water. Then, the oil tank 100 is washed with a sponge scrubbing brush, and then hot water is poured to wash away the detergent components. By raising the second heating means 221 and the lid portion 221a provided on the transport device 200, the upper portion of the recess 110 of the oil tank 100 is opened, and the second heating means 221 and the lid portion 221a and the inside of the recess 110 are cleaned. It can be performed. When the cleaning of the oil tank 100 is completed, the frying residue transporting device 300 removed and cleaned in the cleaning step (S700) of the frying residue transporting device is attached to the oil tank 100.

In the lowering step (S900) of the transport device, the two safety bars 540 are pulled out from the first opening 525 of the locking member 524 and the second opening 532 of the slide member 531, and two safety bars are inserted into the storage hole 541a of the storage box 541. The insertion side 540a of the bar 540 is inserted and stored. When the insertion side 540a of the two safety bars 540 was inserted into the storage hole 541a of the storage box 541, the first sensor (not shown) provided inside the storage hole 541a of the storage box 541 was inserted 2 The safety bar 540 of the book is detected, and a predetermined signal is transmitted to the control unit of the operation panel 600. When the control unit receives the transmitted signal, the interlock function set in the control unit does not operate, and the drive signal to the elevating motor 511 is not blocked. When the elevating device 500 is driven by continuously pressing the descending button 627 on the display screen 601 of the operation panel 600 to lower the transport device 200 to the lower limit position, the elevating motor 511 stops and the lower limit position lamp 631 lights up.

In the cleaning step (S1000) of the transfer device, hot water is poured on the transfer device 200, and an alkaline detergent having a pH of 11.75 ± 0.25 is used by mixing the alkaline detergent with, for example, a predetermined amount of water. Then, the transport device 200 is washed with a sponge scrubbing brush. With the bar conveyor 210 of the transfer device 200 stopped, the bar conveyor 210 in a washable place and a plurality of transfer plates 232 and 233 attached to the bar conveyor 210 are washed.

Then, the bar conveyor 210 is driven, the unwashed bar conveyor 210 and the plurality of conveyor plates 232 and 233 attached to the bar conveyor 210 are moved to washable positions, and the drive of the bar conveyor 210 is stopped. Then, the bar conveyor 210 and the plurality of conveyor plates 232 and 233 are washed. By repeating such cleaning and driving operation and stopping of the bar conveyor 210, all the bar conveyor 210 and the plurality of conveyor plates 232 and 233 are cleaned. After that, hot water is poured over the entire transport device 200 to wash away the detergent components adhering to the transport device 200.

In the detachable member attachment step (S1100), the detachable member removed and washed in the detachable member removal step (S300) is attached to the fryer 1.

In the drying step (S1200), after the fryer 1 is dried, the drain valve 160 is closed so that the fryer 1 can be used to resume cooking.

As described in the present embodiment, the first pump 125 is refueled by filling the oil tank 100 with cooking oil Co for fried cooking, and up to a predetermined temperature of cooking oil Co as a preparation before fried cooking. Used for circulation of cooking oil Co when heating and for sending oil to the oil storage tank to temporarily store the cooking oil Co filled in the oil tank 100 after fried cooking is completed, and multiple in one pump. By providing the above functions, the configuration of the fryer 1 can be simplified as compared with a fryer which has the same functions by individual pumps.

If the dirt of the frying Dr is not accumulated in each partial tray 401 and it is not necessary to clean it, the transport device does not remove each partial tray 401 in the detachable member removal step (S300). 200 may be raised and lowered. Since each partial tray 401 can be raised and lowered together with the transport device 200, it is possible to save the trouble of removing each partial tray 401.

Further, the ascending step (S600) of the conveying device and the descending step (S900) of the conveying device can also be used during maintenance of the fryer 1. The maintenance of the fryer 1 is usually performed with the power of the fryer 1 turned off, but even when the power is turned off, if the safety bar 540 is inserted, the slide of the slide member 531 is restricted. Unintentional lowering of the raised transport device 200 can be prevented, and maintenance can be performed safely. Further, the on-off valve described in the present embodiment is preferably a solenoid valve or an electric valve, in which case the control unit of the operation panel 600 controls. Of course, manual operation may be performed.

As described above, according to the method of operating the fryer and the fryer of the present embodiment, the cooking oil before reaching the predetermined temperature is supplied to the flow-down means, and the cooking oil filled in the oil tank is cooled to the predetermined temperature while flowing down. The cooking oil can be efficiently heated by heating the cooking oil to a predetermined temperature by the heating means while circulating the cooking oil filled in the oil tank without flowing down from the flowing means. Then, by supplying the cooking oil that has reached a predetermined temperature to the flow-down means and continuously flowing it down for a predetermined time, the fryer is preheated before the food is fried and is ideal for foods that are fried immediately after the start of cooking. Foods can be cooked at the temperature of cooking oil. As a result, it is possible to shorten the time until the fried food is started and to stabilize the quality of the fried food at all times.

(Second Embodiment)
In general, it is known that the fresher the cooking oil used for frying and cooking food in a fryer, the more delicious the food can be produced. It is also known that the more the cooking oil comes into contact with oxygen in the atmosphere, the more the deterioration is accelerated.

Therefore, in order to fried and cook delicious foods using fresh cooking oil, it is possible to fried and cook foods while reducing the chance of contact between the cooking oil and oxygen in the air and suppressing the deterioration of the cooking oil. It is essential. In particular, since the fryer described in Patent Document 1 described above continuously or intermittently sprays cooking oil, the atomized cooking oil has a large area in contact with oxygen in the atmosphere and is in the atmosphere. There are more opportunities for contact with oxygen. Then, the deterioration of the cooking oil is remarkably accelerated, and it may be difficult to cook delicious foods with the same cooking oil for a long period of time.

Therefore, in the second and third embodiments of the present invention, the chance of contact between the cooking oil during fried food cooking and oxygen in the air is reduced, the deterioration of the cooking oil is suppressed, and the cooking oil is suppressed for a longer period of time. Provide a fryer that can fried and cook delicious foods with the same cooking oil.

The fryer of the second embodiment of the present invention will be described below with reference to FIGS. 25 to 31. First, the overall configuration of the flyer 701 of the second embodiment is shown in FIGS. 25 and 26.

(A pipeline that supplies cooking oil to a partial tray)
In the fryer 1 of the first embodiment described above, as shown in FIGS. 1 and 2, the conduit for supplying cooking oil Co to the partial tray 401 is the sixth conduit 131 connected to the second pump 130. And a discharge port 133 for discharging the cooking oil Co to each partial tray 401. The sixth pipeline 131 is fixed to the outer shell 2 without being interlocked with the elevating and lowering transfer device 200, and is outside the frame 234 in the horizontal direction so as not to interfere with the frame 234 when the transfer device 200 is raised and lowered. Is retreating to. Then, the cooking oil Co is discharged from the discharge port 133 to each partial tray 401 through the sixth pipe line 131 by the discharge pressure of the second pump 130.

On the other hand, in the fryer 701 of the second embodiment, as shown in FIG. 25, instead of the fixed sixth pipeline 131, the seventh pipeline (pipeline) 711 fixed substantially horizontally, and the first A movable 8th pipeline (pipeline) 712 that is rotatably connected from the 7th pipeline 711 via a rotary joint 713 around the central axis in the pipe length direction, and each part branched from the 8th pipeline. It is composed of a plurality of discharge pipes (pipeways) 714 having a discharge port 715 for discharging cooking oil Co to the tray 741. Although the details will be described later, the eighth pipe line 712 rotates about the central axis in the pipe length direction, and the discharge port 715 of the discharge pipe 714 is immersed in the cooking oil Co temporarily stored in the partial tray 741. The cooking position and the discharge port 715 were pulled up from the cooking oil Co temporarily stored in the partial tray 741 and retracted to the outside of the transport device 200 so as not to interfere with the frame 247 of the transport device 200 that moves up and down. The discharge pipe 714 can be moved to the retracted position. Hereinafter, the specific configuration and action / effect will be described.

(Structure of 7th pipe, 8th pipe and discharge pipe)
As shown in FIGS. 25 and 26, the seventh pipe line 711 connected to the second pump 130 is provided substantially horizontally, but is connected from the seventh pipe line 711 via the rotary joint 713. The pipeline 712 is provided so as to be inclined along the inclined conveyance portion 213. The discharge port 715 of each discharge pipe (pipeline) 714 is located above each partial tray 741 in the vertical direction. Further, the eighth pipeline 712 is linked to the ascending / descending of the transport device 200 by the fitting member (fitting portion) 720 and the fitting shaft portion (fitted portion) 730, which will be described later, to form the eighth pipeline 712. It is configured to rotate around the central axis in the pipe length direction by the rotary joint 713.

(Structure of fitting member and fitting shaft)
As shown in FIGS. 27 (a) and 27 (b), of the eighth pipeline 712, the fitting for transmitting the rotational force to the eighth pipeline 712 is in the vicinity of the column 501 on the inclined transport portion 213 side. The member (fitting portion) 720 is fixed to the eighth pipeline 712. Further, the slide member 531 of the support column 501 on the inclined transport portion 213 side has a fitting shaft portion (covered) that rotates the eighth pipeline 712 around the central axis in the pipe length direction by fitting to the fitting member 720. Fitting part) 730 is fixed. The configuration of the fitting member 720 and the fitting shaft portion 730 will be described below.

As shown in FIGS. 29 (a) to 29 (c), the fitting member 720 is fixed and substantially fixed to the annular fixing portion 721 and the annular fixing portion 721 which are fitted and fixed to the outer diameter portion of the eighth pipeline 712. It is composed of a fitting plate portion 722 having a fitting recess 723 of a U-shaped groove and the like. Further, a chamfer 725 of about 45 degrees is formed on the upper side 724 of the fitting recess.

On the other hand, the slide member 531 provided in the vicinity of the inclined transport portion 213 is provided with a fitting shaft portion 730 which is a substantially L-shaped arm in a side view and projects horizontally above the eighth pipeline 712. A shaft 731 parallel to the eighth pipeline 712 is further fixed to the fitting shaft portion 730. The outer diameter of the shaft 731 is smaller than the width of the substantially U-shaped groove of the fitting recess 723 by a predetermined dimension, and the shaft 731 is configured to fit in the fitting recess 723.

(Movement of discharge line to cooking position and evacuation position)
As shown in FIGS. 28 (a) and 28 (b), the eighth pipeline 712 rotates about the central axis in the pipe length direction, and the discharge port 715 of the discharge pipe 714 is temporarily stored in the partial tray 741. The frame of the transport device 200 that raises and lowers the cooking position (state of FIG. 28A), which is the position of being immersed in the cooking oil Co, and the discharge port 715 by pulling up from the cooking oil Co temporarily stored in the partial tray 741. The discharge pipe 714 can be moved to the retracted position (state of FIG. 28B) retracted to the outside of the transport device 200 so as not to interfere with the 234.

Further, as shown in FIGS. 29 (a) to 29 (c), by rotating the fitting member 720, the eighth pipe line 712 is rotated about the central axis in the pipe length direction, and the discharge pipe 714 is set as the cooking position. It can be moved to the retracted position. Hereinafter, the movements of the fitting member 720 and the fitting shaft portion 730, the rotation of the eighth pipeline 712, and the movement of the discharge pipe 714 will be described.

FIG. 29 (a) shows the positional relationship between the fitting member 720 and the fitting shaft portion 730 when the transport device 200 is in the lower limit position, and corresponds to FIG. 28 (a) in which the discharge pipe 714 is in the cooking position. ing. Further, FIG. 29 (b) shows the positional relationship when the slide member 531 is slid upward in order to raise the transport device 200 from the lower limit position, and corresponds to FIG. 28 (b). FIG. 29 (c) shows the positional relationship when the transport device 200 is further raised from the position of FIG. 29 (b) and the transport device 200 is positioned at the upper limit position.

As shown in FIGS. 29 (a) and 29 (b), when the slide member 531 is slid upward in order to raise the transport device 200, the shaft 731 of the fitting shaft portion 730 is slid upward together with the slide member 531. Raises and the shaft 731 abuts on the upper side 724 of the fitting recess.

Then, the fitting shaft portion 730 rises as the slide member 531 slides upward, and the fitting member 720 is rotated counterclockwise so that the eighth conduit 712 is counterclockwise about the central axis in the pipe length direction. Rotate it around. The fitting member 720, which rotates as the shaft 731 rises, rotates the eighth pipeline 712 counterclockwise around the central axis in the pipe length direction, and moves the discharge pipeline 714 to the retracted position.

From the state of FIG. 29 (b), the slide member 531 is further slid upward to move to the state of FIG. 29 (c) in which the transport device 200 is positioned at the upper limit position. At this time, the fitting of the fitting member 720 and the fitting shaft portion 730 is released, and the shaft 731 is located above the fitting recess 723.

On the contrary, as shown in FIGS. 29 (b) and 29 (c), when the slide member 531 is slid downward in order to lower the transport device 200 from the upper limit position, the slide member 531 is fitted together with the downward slide. The shaft 731 of the shaft portion 730 descends, the shaft 731 comes into contact with the lower side 726 of the fitting recess, and the fitting member 720 and the fitting shaft portion 730 are fitted.

Then, the fitting shaft portion 730 is lowered along with the downward slide of the slide member 531 so as to shift from the state of FIG. 29 (b) to the state of FIG. 29 (a), and the fitting member 720 is rotated clockwise. The eighth pipeline 712 is rotated clockwise about the central axis in the pipe length direction. The fitting member 720, which rotates by lowering the shaft 731, rotates the eighth pipeline 712 clockwise around the central axis in the pipe length direction to move the discharge pipeline 714 to the cooking position. In this way, the fitting member 720 and the fitting shaft portion 730 can move the discharge pipe 714 to the cooking position and the retracted position in conjunction with the raising and lowering of the transport device 200.

Further, as shown in FIGS. 29 (a) and 29 (b), a chamfer 725 of about 45 degrees is formed on the upper side 724 of the fitting recess. The chamfer 725 slides the slide member 531 downward in order to lower the transport device 200 from the upper limit position, and when the shaft 731 fits into the fitting recess 723, the fitting recess 723 of the shaft 731 and the fitting plate portion 722 Even if there is a positional deviation in the left-right direction in FIG. 29, the shaft 731 can be guided so as to be fitted into the fitting recess 723 of the fitting plate portion 722, and can be smoothly fitted. The angle of the chamfer 725 is appropriately set according to the positional relationship between the fitting member 720 and the fitting shaft portion 730.

In the outer shell 2 which is the base of the oil tank 100 shown in FIG. 26, the eighth pipe line 712 rotates about the central axis in the pipe length direction and comes into contact with the discharge pipe 714 which has moved from the cooking position to the retracted position, and the eighth pipe line 712 is in contact with the eighth pipe. A rotation lock mechanism (not shown) that regulates the rotation angle of the pipeline 712 is provided. Further, the eighth pipeline 712 is weight-distributed so that the discharge pipe 714 does not return from the retracted position to the cooking position due to the action of gravity. Specifically, in the state of FIG. 28B, the center of gravity is on the left side of the vertical line passing through the central axis in the pipe length direction of the eighth pipe line 712, and the center of gravity rotates counterclockwise with respect to the eighth pipe line 712. Although a force is acting, the rotation of the eighth pipeline 712 is restricted by the contact between the discharge pipe 714 and the rotation lock mechanism.

Further, by moving the discharge pipe line 714 to the cooking position, the discharge port 715 is immersed in the cooking oil Co temporarily stored in the partial tray 741. As a result, the cooking oil Co can be supplied to the partial tray 741 while reducing the chance of contact between the cooking oil Co discharged from the discharge port 715 and oxygen in the atmosphere. Further, the cooking oil Co supplied to the partial tray 741 reduces the rebound of the cooking oil Co due to the bottom surface of the partial tray 741 and the oil level of the cooking oil Co, and reduces the chance of contact between the cooking oil Co and oxygen in the atmosphere. As a result, deterioration of the cooking oil Co can be suppressed when the cooking oil Co is supplied from the discharge port 715 to the partial tray 741.

In this way, the eighth pipe line 712 can be rotated in conjunction with the raising and lowering of the transport device 200, and the discharge pipe 714 can be moved to the cooking position and the retracted position. Therefore, when cleaning or maintaining the fryer 701, When the transport device 200 is raised, the eighth pipeline 712 rotates in conjunction with the raising, and the discharge pipe 714 can be moved from the cooking position to the retracted position. Further, when the transfer device 200 is lowered after the cleaning and maintenance of the fryer 701 are completed, the eighth pipe line rotates in conjunction with the completion, and the discharge pipe 714 can be moved from the retracted position to the cooking position. As a result, the discharge pipe 714 can be moved between the retracted position and the cooking position in conjunction with the raising and lowering of the conveying device 200, and the conveying device 200 can be raised and lowered without trouble.

In the second embodiment, as described above, the eighth pipeline 712 is configured to rotate in conjunction with the raising and lowering of the transport device 200, but the present invention is not limited to this, and manual operation or manual operation or The eighth pipeline 712 may be configured to be rotated by an independent rotation drive device.

In that case, when the discharge pipe 714 is moved to the retracted position as described above, the rotation of the eighth pipe line 712 is restricted by the contact of the discharge pipe 714 with the rotation lock mechanism, but the discharge pipe 714 is further cooked. A rotation lock mechanism is provided in which the discharge pipe 714 comes into contact with the discharge pipe 714 when the position is moved and the rotation of the eighth pipe line 712 is restricted.

Then, a sensor for detecting that the discharge pipe 714 has moved to the retracted position is provided, and the elevating device 500 that raises and lowers the transport device 200 only while the sensor detects that the discharge pipe 714 has moved to the retracted position ( A safety circuit that enables the operation (see FIG. 2) may be provided. With such a configuration, the discharge pipe 714 is moved to the retracted position without raising the transport device 200, and the partial tray 741 and the fried residue collection tray 750 (details will be described later) provided on the partial tray 741 are removed. Therefore, partial cleaning and maintenance can be performed.

Further, a sensor and a safety circuit may be provided so that the second pump 130 can be operated only while the completion of the movement of the discharge pipe 714 to the cooking position is detected. In such a configuration, it is confirmed that the discharge pipe 714 is located at the cooking position, and the second pump 130 can be operated. Therefore, the discharge port 715 is temporarily stored in the partial tray 741 for cooking. The cooking oil Co can be supplied to the partial tray 741 while being immersed in the oil Co and reducing the chance of contact between the cooking oil Co discharged from the discharge port 715 and the oxygen in the atmosphere.

Only while the completion of movement of the discharge pipe 714 to the retracted position is detected, the sensor and safety circuit that enable the lifting device 500 to operate, and the completion of movement of the discharge pipe 714 to the cooking position are detected. Both a sensor and a safety circuit that enable the operation of the second pump 130 may be provided only while the pump 130 is in operation.

(Fried residue collection tray)
In the fryer 1 of the first embodiment, as shown in FIG. 15B, a filter 404 is provided in each partial tray 401 so that the frying residue Dr is separated from the cooking oil Co discharged from the discharge port 133. doing. On the other hand, in the fryer 701 of the second embodiment, as shown in FIGS. 26, 27 (a), and 28 (a), inside each partial tray 741 and at the discharge port 715 of the discharge pipe 714. A frying residue collection tray 750 is detachably provided from the partial tray 741 at a position facing each other so that the frying residue Dr is separated from the cooking oil Co discharged from the discharge port 715.

As shown in FIG. 30, the frying residue collection tray 750 is a box body whose upper surface is completely open, and is formed by pressing and bending a sheet metal. Rectangular openings are formed on the front surface 750a, the back surface 750b, the left side surface 750c, the right side surface 750d, and the bottom surface 750e of the frying residue collection tray 750, and a filter 751 made of punching metal is attached to each rectangular opening (FIG. In No. 30, the holes in the punching metal are omitted except for a part of the front surface 750a).

A handle 752 is attached to the front 750a of the frying residue collection tray 750. As described above, when the discharge pipe 714 is moved to the retracted position which does not hinder the raising and lowering of the transport device 200, the handle 752 can be grasped and the fried food collection tray 750 can be pulled up from the partial tray 741. The fried food collection tray 750 can easily remove the fried food Dr separated from the cooking oil Co, and the fried food collection tray 750 can be washed. The fried residue collection tray 750 after cleaning is reattached to the partial tray 741.

The frying residue collection tray 750 may be formed by pressing and bending a punching metal to form the frying residue collection tray 750 and the filter 751 as one piece. In that case, the filter 751 is manufactured as a separate product. You can save the trouble of doing it. Further, the frying residue collection tray 750 may be formed by bending a wire rod and welding it. In that case, the area of the filter 751 can be increased, and the frying residue Dr can be efficiently separated from the cooking oil Co. Can be done.

The filter 751 is not limited to the punching metal, and may be formed of a mesh-shaped wire mesh or the like. In that case, a mesh having a roughness that cannot be realized by the punching metal can be used as the filter 751 for finer frying. The dregs Dr can be separated from the cooking oil Co.

(Receiving part)
In the fryer 1 of the first embodiment, the cooking oil Co that has flowed down from the partial tray 401 to the food W transported by the inclined transport portion 213 of the bar conveyor 210 is the first transport plate 232 and the first transport plate 232 of the bar conveyor 210. 2 The conveyor plate 233 flows down, flows down to the bottom surface of the oil tank 100 inclined along the inclined conveyor portion 213, and joins the cooking oil Co filled in the oil tank 100. On the other hand, in the fryer 701 of the second embodiment, as shown in FIG. 25, the cooking oil Co that has flowed down from the partial tray 741 to the food W is received inside the inclined conveyance portion 213 of the bar conveyor 210. A receiving portion 760 is provided for flowing back to the upstream side of the conveyor 200. Hereinafter, the receiving unit 760 will be described.

As shown in FIG. 25, the receiving portion 760 is provided by a plurality of receiving plates 761 provided so as to be inclined so as to be substantially parallel to the inclined conveying portion 213, and a plurality of support rods 765 that support the plurality of receiving plates 761 from below. It is configured.

As shown in FIG. 31A, a plurality of support rods 765 are arranged in a direction orthogonal to the food transport direction, and both ends of the plurality of support rods 765 are welded to a pair of frames 234 of the transport device 200. A receiving plate 761 composed of a plurality of (for example, three) is placed on the plurality of support rods 765 whose both ends are welded to the pair of frames 234.

Further, as shown in FIG. 31B, a long stopper 764 having a substantially L-shaped cross section is attached to the lower surface of the receiving plate 761 in a direction orthogonal to the food transport direction, and the stopper 764 is attached. Is locked to the support rod 765, so that the inclined receiving plate 761 is held so as not to slip down to the upstream side in the food transport direction.

The receiving surface 762 of the receiving plate 761 is not provided with a hole or the like, and walls 763 having a predetermined height (for example, 11 mm) are provided at both ends in a direction orthogonal to the food transport direction. Further, the width of the receiving plate 761 on the upstream side in the food transport direction is set to be narrower than the width on the downstream side thereof, and the narrow end of the receiving plate 761 on the downstream side in the food transport direction is on the upstream side. It rests on the wide end of the receiving surface 762 of the adjacent receiving plate 761.

The cooking oil Co that has flowed down from the partial tray 741 shown in FIG. 25 fries and cooks the food W, and immediately after it has flowed down from the first transport plate 232 and the second transport plate 233, the inside of the inclined transport portion 213 of the bar conveyor 210. It is received by the receiving plate 761 provided in an inclined manner, flows through the inclined receiving surface 762, and joins the cooking oil Co filled in the oil tank 100. As a result, the cooking oil Co that has flowed down from the partial tray 741 can be merged with the cooking oil Co that is filled in the oil tank 100 as soon as possible without dropping to the bottom surface of the inclined oil tank 100.

Further, the inclined receiving plate 761 is placed so that the cooking oil Co does not flow down due to the wall 763 in the direction orthogonal to the food transporting direction, and a part of the adjacent receiving plates 761 is overlapped along the food transporting direction. Since it is placed, the cooking oil that has flowed down from the partial tray 741 is received, and a part of the receiving plate 761 located on the most upstream side is immersed in the cooking oil Co filled in the oil tank 100 from the upstream end. , The cooking oil Co can be surely and smoothly merged with the cooking oil Co filled in the oil tank 100.

As a result, the cooking oil Co that has flowed down from the partial tray 741 can be smoothly merged with the cooking oil Co filled in the oil tank 100 as soon as possible, whereby the cooking oil Co and the oxygen in the atmosphere can be combined with each other. It is possible to reduce the chance of contact with the cooking oil and suppress the deterioration of the cooking oil Co.

Further, the time until the cooking oil Co that has flowed down from the partial tray 741 joins the cooking oil Co filled in the oil tank 100 is shortened, and the time that the cooking oil Co is cooled by coming into contact with the atmosphere is shortened. , The energy for heating the cooking oil Co to a predetermined temperature optimal for the food W to be cooked can be reduced.

Further, since a part of the upstream end of the receiving plate 761 located on the most upstream side is immersed in the cooking oil Co filled in the oil tank 100, the cooking oil Co that has flowed down from the partial tray 741 is the receiving plate. When it flows upstream along the slope of 761 and joins the cooking oil filled in the oil tank 100, the rebound due to the oil level can be reduced, and the cooking oil Co and the oxygen in the atmosphere come into contact with each other. Can be reduced and deterioration of cooking oil Co can be suppressed.

By increasing the length of immersion in the cooking oil Co filled in the oil tank 100 at the upstream end of the receiving plate 761, the cooking oil Co filled in the oil tank 100 is used when the food is fried and cooked. Even if the oil level of the cooking oil Co filled in the oil tank 100 is lowered due to absorption by the oil or evaporation due to heating, a part of the upstream end of the receiving plate 761 located on the most upstream side is partially removed. It can be left immersed in the cooking oil Co filled in the oil tank 100.

As a result, when the cooking oil Co that has flowed upstream through the receiving plate 761 merges with the cooking oil that is filled in the oil tank 100, even if the oil level of the cooking oil Co that is filled in the oil tank 100 is lowered. It is possible to reduce the rebound due to the oil level, reduce the chance of contact between the cooking oil Co and oxygen in the atmosphere, and suppress the deterioration of the cooking oil Co.

(Third Embodiment)
The flyer 801 according to the third embodiment of the present invention will be described with reference to FIG. In the fryer 1 of the first embodiment, as shown in FIG. 1, three partial trays 401 having horizontal bottom surfaces are respectively configured to be horizontally attached, and the discharge port 133 is located at the center of each partial tray 401 in the food transport direction. It is positioned. On the other hand, in the fryer 801 of the third embodiment, a plurality of (for example, three) partial trays 841 whose bottom surfaces are parallel along the inclined conveying portion 213 are continuously arranged so that the lower surfaces of the respective partial trays 841 form the same surface. The discharge port 815 is positioned closer to the downstream side of each partial tray 841 in the food transport direction.

Further, a weir 842 is provided on the bottom surface inside each partial tray 841 at regular intervals to temporarily store the cooking oil Co supplied to the partial tray 841 and then allow the cooking oil Co to flow upstream. A flow-down opening 403 (not shown) is provided on the bottom surface of each partial tray 841 between two adjacent weirs 842.

The weir 842 temporarily stores the cooking oil Co supplied from the downstream side of the inclined partial tray 841, and then flows from the weir 842 by overflow, or has a gap in a direction orthogonal to the food transport direction of the weir 842. Is formed and flowed through the gap, and the cooking oil Co is flowed to the upstream side. Therefore, of the flow-down openings 403 of the inclined partial tray 841, the cooking oil that flows down from each flow-down opening 403 between the lowest height position and the flow-down opening 403 at the highest height position per unit time. The amount of Co can be substantially the same.

Therefore, as can be seen by comparing FIG. 1 and FIG. 32, the vertical distance from the bottom surface of each partial tray 841 of the third embodiment to the food W transported by the inclined transport portion 213 is uniform and the shortest. By doing so, the time for the cooking oil Co to be flushed from the partial tray 841 to come into contact with oxygen in the atmosphere is shortened, and the deterioration of the cooking oil Co can be suppressed.

Further, by making the vertical distance from the bottom surface of each partial tray 841 to the food W transported by the inclined transport portion 213 uniform, the temperature of the cooking oil Co flowing down to the food W can be made more uniform. .. As a result, the temperature of the cooking oil Co that heats the food W can be easily controlled, and the finish of the food W can be controlled more precisely.

The fryer according to each embodiment shows an example of the contents of the present invention, and can be combined with another known technique, or the combination of each embodiment can be changed. .. For example, the fryer described in the first embodiment may be provided with the receiving portion described in the second embodiment, or the fryer described in the second embodiment may be provided with the partial tray described in the third embodiment.

Moreover, various changes are possible without being limited to this example. And, of course, it is possible to modify and configure the structure without departing from the gist of the present invention, such as omitting a part of the invention. By doing so, the composition of the fryer is changed according to the type of food to be cooked, the cooking conditions, etc., the time until the start of fried food is shortened, and the quality of the fried food is always stabilized. In addition to being able to reduce the chances of contact between cooking oil during fried food cooking and oxygen in the air, reduce the deterioration of cooking oil, and fried and cook delicious food with the same cooking oil for a longer period of time. Can be a flyer that can.

In addition to fried cooking with a fryer, immerse food in the seasoning liquid, deploy it to a cooking device that cooks while transporting the food by means of transportation, and use it as an operating method of the cooking device that heats the seasoning liquid and as a cooking device. Can be done.

1 Fryer (of the first embodiment) 2 Outer body W Food Co Cooking oil Dr Fried food G Gap S Gap 100 Oil tank 100a Food loading position 100b Food loading position 100c Oil tank side wall 101 Chute 100c (Parallel to food transport direction) ) Side wall 102 Food tray 110 Recess 110a Heating chamber 110b (Recess of oil tank) Bottom surface 110c (Recess of oil tank) Side wall 110d (Recess of oil tank) Side wall 111 Partition plate 120 Oil inlet 121 First pipeline (pipeline)
122 Second pipeline (pipeline)
123 1st circulation valve (on-off valve)
124 Third pipeline (pipeline)
125 1st pump (pump)
126 Fourth pipeline (pipeline)
127 5th pipeline (pipeline)
128 Second circulation valve (on-off valve)
129 Discharge port 130 Second pump (pump)
131 6th pipeline (pipeline)
132 Oil amount control valve (on-off valve)
133 Discharge port 140 Refueling channel (pipeline)
141 Refueling valve (on-off valve)
150 Oil feed valve (on-off valve)
151 Oil supply channel (pipeline)
160 Drain valve (open / close valve)
200 Conveyor device 210 Bar conveyor (conveyor means)
210a Bar 210b Auxiliary member 211 Bar conveyor rail 212 Horizontal transport part 213 Inclined transport part 214 1st sprocket 215 2nd sprocket 216 Circulation drive motor 217 Guide sprocket 220 1st heating means (heating means)
221 Second heating means (heating means)
221a Lid 231 Conveyor plate fixing member 232 First transport plate (conveyor plate)
232a Protrusion 232b Flat part 233 Second transport plate (convey plate)
233a Action receiving member 233b Roller 234 Frame 234a Partition plate 235 Inner flow path (flow path)
236 Outflow flow path (flow path)
240 Guide member 241 First member 241a Slope 241b Circular opening 241c Circular opening 242 Second member 243 Third member 243a Circular opening 244 Fitting member 244a Circular opening 245 Fitting member 245a Circular opening 250a Stepped bolt 250b Stepped bolt 250c Step Attached bolt 251 Cam plate 252 Shaft material 253 Lever 300 Lifting residue transport device 301 Filter 302 Scraper 302a Tooth 303 3rd sprocket 304 4th sprocket 305 Chain 306 Guide sprocket 307 Transport motor 308 L-shaped metal fittings 309 Lifting residue carry-out position 400 Cooking Oil tray (flowing means)
401 Partial tray 402 Opening 403 Flow-down opening 404 Filter 500 Lifting device 501 Support column 510 First power transmission mechanism (lifting mechanism)
511 Lifting motor 512 5th sprocket 513 1st chain 514 Shaft 515 6th sprocket 520 2nd power transmission mechanism (lifting mechanism)
521 7th sprocket 522 8th sprocket 523 2nd chain 524 Locking member 525 (of the locking member) 1st opening 530 3rd power transmission mechanism (elevating mechanism)
531 Slide member 532 (Slide member) 2nd opening 533 1st bearing 534 2nd bearing 535 Support arm 536 Suspension member 537 2nd sensor 540 Safety bar 540a (safety bar) insertion side 540b (safety bar) handle Side 540c (safety bar) Brim 541 Storage box (storage)
541a Storage hole 600 Operation panel 601 Display screen 611 Bar conveyor operation button 612 Bar conveyor stop button 613 1st pump operation button 614 1st pump stop button 615 Heating means operation button 616 Heating means stop button 617 Transport stop button 619 2nd pump operation button 620 2nd pump stop button 621 Bar conveyor operation lamp 622 1st pump operation lamp 623 Heating means operation lamp 624 Lifting waste transfer device operation lamp 625 2nd pump operation lamp 626 Up button 627 Down button 628 Rising lamp 629 Descent lamp 630 (Conveyor) Upper limit position lamp 631 (Conveyor) Lower limit position lamp 701 (of the second embodiment) Fryer 711 7th pipeline (pipeline)
712 8th pipeline (pipeline)
713 Rotating joint 714 Discharge pipe (pipeline)
715 Discharge port 720 Fitting member (fitting part)
721 Ring fixing part 722 Fitting plate part 723 Fitting recess 724 Upper side of fitting recess 725 Chamfering 726 Lower side of fitting recess 730 Fitting shaft part (fitted part)
731 Shaft 741 Partial tray 742 (Partial tray) Side wall 750 Fried residue collection tray 751 Filter 752 Handle 760 Receiving part 761 Receiving plate 762 Receiving surface 763 Wall 764 Stopper 765 Support rod 801 (in the third embodiment) Fryer 815 Discharge port 841 Partial tray 842 Weir (of partial tray)

Claims (9)

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
A transport means composed of a horizontal transport section for transporting food in a predetermined direction in cooking oil filled in the oil tank, and an inclined transport section for pulling the food from the cooking oil and transporting the food in a predetermined direction.
A flow-down means having a flow-down opening for flowing down the cooking oil filled in the oil tank to the food transported by the inclined transport unit.
A pump that circulates the cooking oil filled in the oil tank,
A pump that supplies the cooking oil filled in the oil tank to the flow-down means,
With
An in-oil cooking step in which the cooking oil filled in the oil tank is conveyed in a predetermined direction by the horizontal transport unit, and the food is fried and cooked with the cooking oil filled in the oil tank.
While the cooking oil filled in the oil tank is pulled up from the cooking oil filled in the oil tank by the inclined transport portion and conveyed in a predetermined direction, the cooking oil having the predetermined temperature flows down to the food from the flow opening of the flow means, and the food is said to be. With the cooking step of cooking inside and outside the oil
How to drive a flyer, including
The cooking oil filled in the oil tank is circulated and heated by the heating means, and after the cooking oil filled in the oil tank reaches a predetermined temperature,
The cooking oil that has reached the predetermined temperature is supplied to the flow-down means, and after continuing to flow down from the flow-down opening for a predetermined time, the food is added to the cooking oil at the predetermined temperature and the food is fried. A method of operating a fryer characterized by starting cooking. When heating while circulating the cooking oil filled in the oil tank, the cooking oil is sucked from the upstream side in the food transport direction of the oil tank, and the cooking oil sucked from the upstream side is sucked from the upstream side in the food transport direction of the oil tank. By discharging, the oil tank is circulated by flowing back from the downstream side to the upstream side in the food transport direction.
When the cooking oil filled in the oil tank is supplied to the flow-down means, the cooking oil is sucked from the upstream side of the oil tank in the food transport direction, and the cooking oil sucked from the upstream side is supplied to the flow-down means. The method for operating a fryer according to claim 1, wherein the cooking oil flows down to the downstream side in the food transport direction, merges with the cooking oil that flows back to the upstream side, and circulates. The heating means includes a first heating means and a second heating means.
When the cooking oil filled in the oil tank is heated while being circulated, the cooking oil filled in the oil tank is heated by the first heating means and the second heating means.
When the cooking oil filled in the oil tank and reached a predetermined temperature is supplied to the flow-down means, the cooking oil filled in the oil tank heated by the first heating means is further heated by the second heating means. The method for operating a fryer according to claim 2, wherein the fryer is operated. The first temperature sensor that measures the temperature of the cooking oil filled in the oil tank,
A second temperature sensor that measures the temperature of the cooking oil heated by the second heating means,
A control unit that controls the output of the first heating means based on the temperature measured by the first temperature sensor and controls the output of the second heating means based on the temperature measured by the second temperature sensor.
With
When the cooking oil filled in the oil tank is heated while being circulated, the temperature of the cooking oil filled in the oil tank measured by the first temperature sensor reaches a predetermined temperature and then reaches the predetermined temperature. Supply cooking oil to the means of flow,
When the cooking oil filled in the oil tank is being supplied to the flow-down means, the cooking oil filled in the oil tank is maintained at a predetermined temperature by the first temperature sensor and the first heating means, and the first 2. The claim is characterized in that the output of the second heating means is controlled based on the temperature measured by the temperature sensor, and the temperature of the cooking oil heated by the second heating means is set to an arbitrary temperature. The method of operating the flyer according to 3. The pump
The first pump that operates when circulating the cooking oil filled in the oil tank,
A second pump that operates when supplying the cooking oil filled in the oil tank to the flow-down means,
Have,
Any of claims 1 to 4, wherein the pump to be operated is switched from the first pump to the second pump after the cooking oil filled in the oil tank and heated by the heating means reaches a predetermined temperature. The method of operating the fryer according to item 1. The method for operating a fryer according to any one of claims 1 to 5, wherein at least the cooking oil filled in the oil tank is supplied to the flow-down means, and the transport means is operated. 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
A horizontal transport section that transports food in a predetermined direction while frying and cooking food in cooking oil heated to a predetermined temperature by the heating means, and a predetermined angle tilting from the horizontal transport section to pull the food out of the cooking oil. A transport means composed of an inclined transport unit that transports in a predetermined direction, and
A flow-down means having a flow-down opening for frying and cooking the food by flowing down cooking oil heated to a predetermined temperature in the oil tank to the food transported by the inclined transport unit.
An oil suction port provided on the upstream side in the food transport direction in the oil tank,
A pump that circulates the cooking oil by sucking it from the oil suction port and discharging it into the oil tank on the downstream side in the food transport direction.
A pump that sucks in from the oil inlet and supplies the cooking oil to the flow-down means.
With
While operating a pump that circulates the cooking oil filled in the oil tank, the cooking oil in the oil tank is heated by the heating means, the cooking oil is heated to a predetermined temperature, and then the cooking oil at the predetermined temperature is heated. The fryer is characterized in that after the pump for supplying the food to the flow-down means is operated for a predetermined time, the food is put into the cooking oil having a predetermined temperature and cooking is started. The heating means is
A first heating means for heating the cooking oil filled in the oil tank to a predetermined temperature,
A second heating means arranged near the oil suction port and further heating the cooking oil filled in the oil tank heated by the first heating means, and a second heating means.
The flyer according to claim 7, wherein the flyer is composed of. The first temperature sensor that measures the temperature of the cooking oil filled in the oil tank,
A second temperature sensor that measures the temperature of the cooking oil heated by the second heating means,
With
Based on the temperature measured by the first temperature sensor, the outputs of the first heating means and the second heating means are controlled so that the cooking oil filled in the oil tank reaches a predetermined temperature.
After the cooking oil filled in the oil tank reaches a predetermined temperature, the cooking oil filled in the oil tank is kept at a predetermined temperature by the first temperature sensor, and based on the temperature measured by the second temperature sensor. The fryer according to claim 8, further comprising a control unit that controls the output of the second heating means so that the temperature of the cooking oil heated by the second heating means is set to an arbitrary temperature. ..

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