JPH0513336Y2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> This invention relates to a fryer that can automatically collect fried crumbs.

<Prior Art> In general, fryers for producing large quantities of fried foods are configured to store frying oil in a deep-bottomed oil tank and heat the oil tank with a burner or the like.

<Problem to be solved by the invention> In such a conventional fryer, the fried crumbs generated during frying float in the frying oil, and the fried crumbs are mixed with the newly added fried yam. There was a problem that it adhered to the seeds and deteriorated the color and finished quality of fried foods.

This invention was made to solve the above-mentioned problems, and its purpose is to provide a fryer that can automatically collect fried crumbs floating in frying oil.

<Means for Solving the Problems> This invention was made to achieve the above object, and includes a bottom part that protrudes downward at the center of the bottom of the oil tank that is provided above the combustion chamber and can accommodate frying oil. An inner tank is formed, and a bottom outer tank is formed that protrudes downward so as to surround the bottom inner tank with an inner flue and an outer flue in between, and the bottom inner tank and the bottom outer tank are arranged at the lower part of each. A filter for collecting fried crumbs is disposed in the upper part of the bottom outer tank, and a filter medium is provided between the lower part of the bottom outer tank and the upper part of the oil tank for oil circulation. It is a fryer equipped with means.

<Operation> This device is constructed as described above, and the frying oil heated in the bottom inner tank rises and passes near the oil surface to the outer periphery of the oil tank where the temperature is relatively low.
Then, it enters the bottom outer tank and circulates from the bottom through the communication pipe to the bottom inner tank.

At this time, in the upper part of the bottom outer tank, the fried crumbs floating in the frying oil are blocked from circulation and collected by a fried crumb filter.

Further, the oil circulation means takes in frying oil from the lower part of the bottom outer tank, filters and removes fine particles contained in the frying oil using a filter medium, and returns the purified frying oil into the oil tank.

<Example> An example of this invention will be described below based on the drawings.

FIG. 1 is an explanatory diagram of the structure of the fryer of this invention, and FIG. 2 is a plan sectional view of the bottom of the oil tank.

In the figure, 1 is a fryer, and the fryer 1 includes an oil tank 2 having an inner bottom tank 3 and an outer bottom tank 5 at its bottom, and a flue section formed between the inner bottom tank 3 and the bottom outer tank 5. 4, a combustion chamber 12 provided below the bottom inner tank 3, a fried residue filter 20 provided at the top of the bottom outer tank 5, and a combustion chamber 12 provided between the lower part of the bottom outer tank 5 and the upper part of the oil tank 1. oil circulation means 2
5.

In the embodiment, the oil tank 2 has a rectangular outer shape, and a circular bottom inner tank 3 that projects downward is formed at the center of the bottom. Further, a square-shaped bottom outer tank 5 that protrudes downward is formed on the outer periphery of the bottom inner tank 3 so as to surround it, and the lower part of the bottom outer tank 5 and the lower part of the bottom inner tank 3 are as follows. They are communicated through a plurality of communication pipes 6. Further, a top plate 7 is provided on the upper outer periphery of the oil tank 2, and a top plate 7 is provided below the top plate 7 to surround the sides and bottom of the oil tank 2.
A heat insulating wall 9 is provided to form a flue 16 between the oil tank 2 and the oil tank 2. Note that an exhaust pipe 18 for exhaust is provided at a predetermined position of the heat insulating wall 9.

The flue portion 4 is provided with a stepped cylindrical combustion tube 10 that surrounds the bottom inner tank 3 at a predetermined interval. This combustion tube 10 is made of zirconia ceramics that can emit far infrared rays when heated, and forms a combustion chamber 12 between it and the bottom surface of the bottom inner tank 3. An inner flue 13 is formed between the combustion tube 10 and the side wall of the bottom inner tank 3, and an outer flue 14 continuous to the inner flue 13 is formed between the combustion tube 10 and the bottom outer tank 5. , the external flue 14 communicates with the flue 16.

In the embodiment, the fried residue filter 20 is made of a metal mesh having about 30 meshes, and is removably disposed in the upper part of the bottom outer tank 5 so as to cover the entire surface thereof.

At the lower part of the bottom outer tank 5, a filter medium 26 that constitutes a part of the oil circulation means 25 is arranged below the attachment position of the communication pipe 6.

The oil circulation means 25 includes a filter medium 26 made of porous ceramics with a nominal tolerance of about 50 to 30μ, an oil pump 27 connected to the bottom of the bottom outer tank 5, and a discharge port of the oil pump 27. It is composed of an oil return pipe 28 that returns the frying oil P.

Further, at a predetermined position in the oil tank 2, there is a rectifier plate 30 made of zirconia ceramics that maintains a predetermined distance from the inner wall of the oil tank 2 and is capable of emitting far infrared rays.
are arranged horizontally. The current plate 30 has through holes 31 for promoting convection of the frying oil P.
are drilled in place.

Further, a conduit 32 having an oil drain valve 33 for discharging the frying oil P is provided at the bottom of the bottom outer tank 5, and a conduit 34 for discharging overflowing frying oil P is provided on the top plate 7. is provided.

On the other hand, the combustion chamber 12 includes a secondary air induction type main burner 40 and a pilot burner 41,
A blowout prevention sensor 42 is provided, which is connected to a gas supply pipe 47 via a gas main stock 45 and a pilot stock 46, respectively. Note that 43 is a spark igniter for igniting the pilot burner 41.

Next, the operation of the fryer configured in this way will be explained.

When the main burner 40 of the combustion chamber 12 is ignited, its flame heats the bottom surface of the bottom inner tank 3. Furthermore, the generated high-temperature combustion gas passes through the internal flue 13, the external flue 14, and the flue 16, and is discharged from the exhaust stack 18 while gradually lowering its temperature.

At this time, a wide heating area is obtained from the bottom surface of the bottom inner tank 3 to the side wall, and from the inner wall of the bottom outer tank 5 to the bottom surface and the outer wall. In addition, the combustion tube 10 is heated to a high temperature and emits far infrared rays from its inner and outer walls, and the far infrared radiant heat is superimposed on the heat of the high temperature combustion gas and causes the bottom inner tank 3 and the bottom outer tank 5 to be heated. Heat.

On the other hand, the frying oil P heated in the bottom inner tank 3 passes through the through holes 31 of the baffle plate 30, rises to near the oil level, and flows toward the side wall of the oil tank 2. In the upper part of this oil tank 2, fried dumplings are put in and fried, and the fried crumbs generated at that time float in the frying oil P. The frying oil P that has arrived at the side wall of the oil tank 2, which has a relatively low temperature, has a slightly lower temperature and flows downward. This downward flow flows through the rectifying plate 3
0 and the side wall of the oil tank 2, and descends into the bottom outer tank 5.

At this time, the fried crumbs floating in the frying oil P are collected by the fried crumb filter 20 and remain therein. Then, the frying oil P from which the fried crumbs have been removed flows back into the bottom inner tank 3 from the lower part of the bottom outer tank 5 through the communication pipe 6, and is heated again at the highest temperature part by the combustion chamber 12. In addition,
The rectifying plate 30 emits far infrared rays as it is heated to improve thermal efficiency and adjust the convection path of the frying oil P.

In this way, a circulation path is formed for the frying oil P that circulates from the bottom inner tank 3 to the bottom outer tank 5 to the bottom inner tank 3 as it is heated, and by using the convection of the frying oil P, fried crumbs are fried. The waste is introduced into the waste filter 20 and automatically removed. In addition, the filter medium 2 of the oil circulation means 25
6, the fine crumbs that could not be removed by the frying residue filter 20 are filtered, the frying oil P is purified, and the oil is refluxed into the oil tank 2.

In addition, in this embodiment, since the shape of the combustion tube 10 is formed to have an inscribed circle relationship with respect to the bottom outer tank 5, the planar shape of the outer flue 14 is formed at the inner corner of the bottom outer tank 5. It is formed large (see Figure 2),
This has the effect of reducing the width and depth of the oil tank 2 without impeding the flue effect. Further, by providing the oil pump 27 and the oil return pipe 28 within the flue 16, there is an effect of preventing the frying oil P from coagulating within the oil return pipe.

It should be noted that this invention is not limited to the above-mentioned explanation and illustrated examples, and the embodiments thereof can be changed within a range that does not depart from the technical idea of this invention. For example, frying oil P is inserted into the oil return pipe 28.
An oil tank may be provided to temporarily store the oil.

Further, it goes without saying that the planar shape of the bottom outer tank 5 on the side of the flue portion 4 may be formed into a circular shape.

<Effects of the invention> In this invention, the fryer is constructed as described above, and the frying oil is circulated through the bottom inner tank and bottom outer tank provided at the bottom of the oil tank, and the communication pipe that communicates the lower parts of both. By forming a path and using the convection of the frying oil to guide the fried crumbs into the fried crumb filter, it is possible to automatically collect the fried crumbs floating in the frying oil. Therefore, even if fried foods are produced in large quantities, fried crumbs will not adhere to newly added fried dumplings, and deterioration in the color and finished quality of the fried foods can be prevented.

In addition, the oil circulation means filters the fine crumbs mixed in the frying oil and returns it to the oil tank as clean oil, so the color and finishing quality of the fried foods are maintained at an optimal level along with the effectiveness of the frying residue filter. I can do it.

Furthermore, since an inner bottom tank and an outer bottom tank are formed at the bottom of the lifting tank, and an inner and outer flue is provided between them for heating, the heat exchange area can be increased and high thermal efficiency can be achieved. . Furthermore, since the exhaust temperature is lowered to 230 to 280 degrees Celsius, compared to 350 to 400 degrees Celsius in conventional products, it is possible to prevent frying oil from igniting due to the exhaust temperature.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of the construction of an embodiment of the invention, and FIG. 2 is a sectional view taken along the line A--A in FIG. 2...Oil tank, 3...Bottom inner tank, 5...Bottom outer tank, 6...Communication pipe, 12...Combustion chamber, 13...Inner flue, 14...Outer flue, 20...Fried crumbs Filter, 25...oil circulation means, 26...filtering medium.

Claims (1)

[Scope of Claim for Utility Model Registration] A bottom inner tank is formed in the center of the bottom of an oil tank that is provided above the combustion chamber and can accommodate frying oil, and that the bottom inner tank is connected to the inner flue and the outside. A bottom outer tank is formed that protrudes downward so as to surround and separate the flue, and the bottom inner tank and the bottom outer tank are communicated with each other by a communication pipe at the lower part of each, and a bottom outer tank is formed above the bottom outer tank. A fryer characterized in that a frying residue filter for collecting crumbs is disposed, and an oil circulation means having a filter medium is provided between a lower part of the bottom outer tank and an upper part of the oil tank.