JPH07132110A - Tray for cooking by heating - Google Patents

Abstract

PURPOSE:To stack tray bodies and to unify cooking conditions by each of respective trays so as to improve the quality of food by inserting oil feed nozzles into recesses disposed on both sides of tray bodies and supplying cooking oil to oil feed grooves. CONSTITUTION:Cooking by using the trays 1 for cooking by heating is executed by housing the materials to be cooked into the housing parts 11 of the respective tray bodies 2 and lining up these tray bodies on receiving racks 3 so as not to overlap on each other. After the trays 1 for heating and cooking are stacked in six stages, the trays are inserted into a treating vessel 31. After insertion, a supporting frame for oil feeding means is moved to the inner side and the oil feed nozzles 36 disposed at oil feed heads are inserted into the recesses 15 disposed integrally at the tray bodies 2 and are arranged to face the oil feed grooves 14 above these grooves. The cooking oil is then supplied into the oil feed grooves 14. The cooking oil supplied into the oil feed grooves 14 fills the inside of the oil feed grooves 14 and flows from oil feed slits into the housing parts 11 where the cooking oil spreads over the entire part of the bottoms 4 between the bottoms 4 and the receiving trays 3. Thereafter, the cooking oil rises and fills the inside of the housing parts 11 until the cooking oil flows over weirs 10. The oil is then discharged and recovered from oil drain holes 7.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device for cooking fried food such as fried chicken, croquette, pork cutlet, and tempura, for containing the material and flowing cooking oil to cook the material. The present invention relates to a tray for heating and cooking.

[0002]

2. Description of the Related Art When manufacturing fried foods such as fried chicken, croquettes, pork cutlet, and tempura in a food manufacturer, a food service company, a restaurant, etc., a cooking utensil for business use called a fryer is used. In the fryer, a heating device such as an electric heating device and a gas stove is integrated with a deep pot-shaped processing tank. The cooking oil filled in the processing tank is heated by a heating device to be convected.

When fried foods are produced with this fryer, a cooking method generally called a deep fried method is used. The deep frying method heats the temperature of the cooking oil filled in the processing tank to 130 ° C to 220 ° C,
It is a cooking method in which a material is put in heated cooking oil and immersed, and heat is transferred to the material by convection cooking oil to heat the material.

According to the above-mentioned conventional fryer, the deep pot-shaped processing tank is formed in such a size that a large amount of materials can be immersed at once in a batch, and cooking oil is sufficiently convected into the processing tank. A large amount of cooking oil is filled. Therefore, a large amount of cooking oil is required at one time, and since the same cooking oil is reused without being replaced, impurities such as oil lees are mixed in the cooking oil at the stage where cooking is finished several times, and this adheres to food. , Or promotes stains on cooking oil, replace all cooking oil in a short cycle after several cooking steps,
It is being disposed of.

Therefore, the amount of cooking oil to be discarded is very large, the cost is high, and there is a demand for improvement in view of environmental problems.

Therefore, as an improvement of the above problem,
Shallow pan-shaped cooking trays that contain materials without stacking them are stacked in multiple stages, the stacked products are stored in a processing tank, and the cooking oil heated by a spray nozzle arranged in the processing tank. Is sprayed toward the cooking tray and cooking oil is directly applied to the ingredients in the cooking tray [Japanese Patent Application No. 3-261285] or the ingredients are stored in the same manner as above. A plurality of shallow pan-shaped cooking trays are stacked and housed in the processing tank, and cooking oil heated from the oil outlet provided in the processing tank is used for the materials in the cooking tray. A method has been proposed in which the fried food is cooked by directly flowing it down [Japanese Patent Application No. 3-261286].

[0007]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
In each case, cooking oil is collected each time it is cooked, and impurities such as lees are removed from the cooking oil before reuse. Therefore, the purity of the cooking oil is kept high, and the cooking oil can be used for a long period of time. Moreover, the cooking tray has a shallow pan shape, the amount of cooking oil used is small, and the amount of waste can be reduced.

However, the above-described heating and cooking device causes cooking oil to flow to the uppermost part of the heating and cooking trays that are stacked in a plurality of stages and to flow down from the discharge hole formed at the bottom of each heating and cooking tray. The cooking oil overflows from the upper end of the tray for cooking, and the cooking oil flows down from the tray for heating and cooking in the upper stage to the tray for cooking and cooking in the lower stage in order to heat and cook the material contained in each heating and cooking tray.

Therefore, the cooking oil temperature difference occurs between the heating and cooking trays, the cooking conditions differ, and the quality varies. Also, even if the supply of cooking oil is stopped at the end of cooking,
Since the cooking oil is discharged in order from the upper cooking tray, there is a time lag in the draining of the cooking oil, and the food itself runs out of oil, resulting in variations in the quality of the food.

Even if a jetting nozzle or the like is arranged between the heating and cooking trays so that the cooking oil flows at the same time, the cooking oil still flows from the upper stage to the lower stage, which causes variations in cooking. Moreover, in this structure, since the ejection nozzles and the like are provided between the heating and cooking trays, the heating and cooking device becomes very large, and the oil supply device and the like also become large.

The present invention is intended to provide a heating and cooking tray which is capable of supplying cooking oil to each of the stacked heating and cooking trays at the same time, draining oil uniformly, and being extremely compact. .

[0012]

The cooking tray according to the present invention has a box shape with an open upper surface, and has an oil drain hole formed in the central portion of the bottom along the long side direction, and both sides of the oil drain hole are formed. Forming a weir for overflowing cooking oil, forming an oil drain slit at the lower end of the weir, forming oil supply grooves on both sides of the long side of the bottom, and supplying cooking oil to the bottom side at the inner lower end of the oil supply groove Forming a refueling slit to form a tray main body provided with a recess into which the refueling nozzle is inserted on the outer side of the bottom of the refueling groove, and forming a large number of openings through which cooking oil passes, and in the tray main body, with a little floating from the bottom. It consists of a receiving shelf that is supported.

There is also one in which a baffle portion extending outward is provided at the upper end of the weir.

There is also a baffle provided at the upper end of the weir with a baffle plate portion extending obliquely downward and inward.

There is also one in which a guide piece for guiding the cooking oil to the center side of the oil drain hole is attached to the inner surface of the weir.

There is also one in which the surface of the tray main body and the receiving rack is Teflon-processed.

[0017]

When the cooking oil is supplied to the oil supply grooves provided on both sides of the tray body, the cooking tray having the above structure is supplied into the tray body from the oil supply slits at the bottom of the oil supply groove, and is supplied to the bottom of the tray body. Utilizing the gap between the tray and the tray, the cooking oil is diffused and filled in the entire area of the tray, overflowing from the weir provided in the center of the tray, and a certain amount of cooking oil is stored in the tray. Circulate and heat the ingredients stored in the tray body.

If the oil supply is stopped after cooking, the cooking oil is discharged from the oil discharge slit formed at the lower end of the weir.

When the trays for heating and cooking are stacked and used, the oil supply nozzle can be inserted into the recess provided in the tray body and the oil can be supplied to the oil supply groove of the tray body below it.
The cooking trays can be continuously stacked and used.

Further, in the case where the baffle portion provided on the upper end of the weir provided in the tray body, when the heating and cooking trays are stacked and used, the cooking oil flowing down from the oil drain hole is baffled. Since the part guides to the oil drain hole, the cooking oil does not mix into the tray body from the oil drain hole.

If the tray body or the receiving rack is made of Teflon, the material does not stick and cleaning is easy.

[0022]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT An embodiment of the present invention will be described below with reference to FIGS.

The cooking tray (1) is shown in FIGS.
As shown in (1), it comprises a tray body (2) and a receiving shelf (3) mounted in the tray body (2) and on which the material is placed.

The tray body (2) is, as shown in FIG.
A box (4) that is a box with an open top and a rectangular shape
A side wall (5) is provided on the periphery of the side wall, and partition plates (6) and (6) are attached to the inner sides of the side wall (5) on both sides of the long side thereof, and the side wall (5) and the partition plates (6) and (6) are located between the side walls (5) and the partition plates (6) and (6). To the oil groove (14)
(14) is formed. Further, an oil supply slit (16) is formed between the lower end of the partition plate (6) and the bottom portion (4). Further, recesses (15) into which the tips of oil supply nozzles (36) described later are inserted are formed in the bottom of the oil supply groove at a plurality of locations along the long side direction from the outside, and between the recesses (15) and the partition plate (6). In order not to divide the oil supply groove (14) into the communication passage (1
7) has been formed.

Further, an oil drain hole (7) is formed along the long side at the center of the bottom portion (4), and weirs (10) (10) for overflowing cooking oil are provided on both sides of the oil drain hole (7) at the bottom. It is formed by rising from (4), and storage parts (11) and (11) for storing materials are formed on both sides of the weirs (10) and (10). The weirs (10) (10) are formed to be slightly lower than the side walls (5), and formed so that the materials placed on the receiving rack (3) do not overlap with each other and the materials placed thereon are submerged in the weirs (10) (10). (10)
It overflows from (10), passes through the oil drain hole (7), and is discharged to the outside. Weir (10)
At the upper end of (10), the baffle plate portion extending toward the containing portion (11) (11) side so that the cooking oil that has dropped from above does not fall into the containing portion (11) (11) of the tray body (2). (1
2) (12) is integrally formed.

The bottom portion (4) is provided with ribs (13) for floating and supporting the receiving rack (3) from the bottom portion (4) at a plurality of locations along the short side direction. A communication hole (23) through which cooking oil flows is formed at the lower end of the rib (13) so that the cooking oil can spread through the communication hole (23).

A plurality of oil drain slits (22) through which cooking oil flows are formed at the lower ends of the weirs (10) (10). After cooking is completed, the cooking oil in the accommodating portions (11) (11) is finally removed. It can be discharged up to. This drain slit (2
2) is sufficiently smaller than the oil supply slit (16) formed in the oil supply groove (14) (14), and the oil discharge slit (2)
The discharge amount from 2) is set to be smaller than the supply amount from the refueling slit (16) so that the cooking oil fills the tray body (2).

The receiving rack (3) is, as shown in FIGS.
A plurality of short side support rods (25) are attached to a rectangular outer frame (24) of a size that fits in each of the accommodating portions (11) (11) of the tray body (2), and the long sides are placed on the support rods (25). Loading rod (26)
A plurality of are attached. The interval between the loading rods (26) is set so that the material to be cooked does not drop. Both ends of each support rod (25) and the loading rod (26) are connected to the outer frame (2
It is welded to the inner peripheral surface of 4).

As shown in FIGS. 9 and 10, a heating cooking device (30) using the heating cooking tray (1) is provided with a treatment tank (31) which can be sealed and both sides of the treatment tank (31). And a refueling means (32) for supplying cooking oil to the cooking tray (1).

The treatment tank (31) has a plurality of stages (for example, 6 stages).
It has a cylindrical shape with a size capable of accommodating the stacked cooking trays (1), one of which is open and can be sealed with a lid (not shown). An oil pan (33) for collecting cooking oil discharged from the cooking tray (1) is provided at the bottom of the treatment tank (31).

The oil supply means (32) is a support frame (34).
The refueling heads (35) (35) are vertically attached to the front and rear ends of each of the refueling heads, and each refueling head (35) (35) corresponds to the refueling groove (14) provided in the cooking tray (1). A plurality of refueling nozzles (36) are vertically mounted. The refueling nozzle (36) is formed by bending the tip downward so as to enter the recess (15) provided in the tray body (2). Further, the central axis portion (not shown) of the support frame (34) is passed through the treatment tank (31), and the treatment tank (3
Sliding means (3) such as a cylinder provided on the outside of 1)
It is designed to slide in 7). Further, an oil supply pipe (40) is connected to the oil supply heads (35) (35) so as to pass through the processing tank (31).

The cooking oil collected in the oil receiver (33) in the processing tank (31) is taken out by a circulation means (not shown) and impurities are removed from the collected cooking oil, and then it is most suitable for cooking materials. Oil supply pipe (40) of oil supply means (32) by heating to various temperatures
It is supposed to be sent to.

Further, the processing tank (31) is provided with pneumatic means (not shown) to supply air or an inert gas into the processing tank (31) to pressurize the inside, or The air in (31) can be sucked to reduce the pressure inside. For example, during cooking, an inert gas is supplied into the treatment tank (31) to suppress the oxidation of cooking oil and food, and a slight pressure is applied to enhance the cooking ability, and when the oil is drained, the pressure inside the treatment tank (31) is reduced. I try to improve the oiliness of food.

Further, a condensing means (not shown) for condensing and discharging water vapor in the atmosphere is also provided in the processing tank (31).

For the cooking using the above-mentioned cooking tray (1), the ingredients to be cooked are accommodated in the accommodating portions (11), (11) of each tray body (2), and they are stacked on the receiving shelf (3). Arrange flat so that there is no After stacking the trays (1) for heating and cooking containing the materials in this manner in six stages, the treatment tank (31)
Insert inside.

After the insertion, the slide means (37) moves the support frame (34) of the oil supply means (32) inward,
The refueling nozzle (36) provided in the refueling head (35) (35) is provided with the recess (15) provided in the tray body (2).
And the cooking oil is supplied to the oil supply grooves (14) and (14) of the tray body (2) so as to face each other above the oil supply grooves (14) and (14). At the same time, an inert gas is supplied into the processing tank (31) to slightly pressurize the inside of the processing tank (31).

As shown in FIG. 11, the cooking oil supplied into the oil supply grooves (14) and (14) once fills the oil supply grooves (14) and (14), and then is supplied from the oil supply slit (16) to the housing portion (16). 1
1) Flows into (11), bottom (4) and receiving rack (3)
And then spread over the entire bottom part (4) and then rise to fill the storage parts (11) and (11) and overflow from the weirs (10) and (10) to be discharged from the oil drain hole (7). It flows down and is collected. Then, the ingredients on the receiving rack (3) are heated and cooked by the cooking oil which flows into the accommodating portions (11) (11) and flows.

When the cooking is completed, the refueling from the refueling nozzle (36) is stopped, and at the same time, the refueling nozzle (36) is moved to the outside to separate the refueling nozzle (36) from the tray body (2). At the same time, the pressure in the processing tank (31) is reduced. Then, the cooking oil in the accommodating portions (11) (11) is quickly discharged from the oil drain slits (22) (22) formed at the lower ends of the weirs (10) (10) through the oil drain holes (7). . After draining the cooking oil,
The heating cooking tray (1) is taken out from the treatment tank (31), and the cooked food is taken out.

The oil supply groove (14) of the tray body (2)
The recess (15) provided in (14) prevents the oil supply groove (14) from being divided, but when the amount of oil supply is very large and there is no problem even if the oil supply groove (14) is divided, as shown in FIG. , The recess (15) may be extended to the partition plate (6).

Baffle plates (12) (12) are provided so that the cooking oil flowing down from the oil drain hole (7) of the cooking tray (1) does not enter the lower cooking tray (1). However, the baffle plates (12) (12) are not only horizontally formed, but also obliquely upward so as to positively guide them to the oil drain hole (7) as shown in FIG. You may incline. In addition, as shown in FIG. 14, the baffle plates (12) and (12) may be inclined inward and downward. Further, as shown in FIG. 13, a guide piece (41) for guiding the cooking oil to the center may be attached inside the weirs (10) (10).

In the heating and cooking trays of any of the above embodiments, the surfaces of the tray body (2) and the receiving shelf (3) are treated with Teflon to prevent the material from sticking, and even if it sticks, it is easy. So that it can be removed.

[0042]

According to the present invention, since the oil supply nozzles can be inserted into the recesses provided on both sides of the tray body and the cooking oil can be supplied to the oil supply groove, the tray bodies can be directly stacked and used.
Even if it is stacked in multiple stages, it will be very compact. Even when the trays for heating and cooking are stacked and used, the cooking oil is supplied to and discharged from each tray independently, so that the cooking conditions can be made uniform for each tray and the quality of food is improved.

Further, the cooking oil is diffused and filled in the whole area of the tray main body by utilizing the gap between the bottom of the tray main body and the receiving rack, and overflows from the weir provided in the central portion of the tray main body. Since a certain amount of cooking oil is circulated while being circulated therein and the material contained in the tray main body is heated and cooked, the cooking oil can be efficiently supplied and cooking can be performed quickly and uniformly.

In the case where the weir provided in the tray main body is provided with the baffle plate at the upper end, the cooking oil flowing down from the oil drain hole is obstructed when the heating and cooking trays are stacked and used in plural stages. Since the part guides to the oil drain hole, the cooking oil does not mix into the tray body from the oil drain hole.

If the tray body or the receiving rack is made of Teflon, the material does not stick and cleaning is easy.

[Brief description of drawings]

FIG. 1 is a plan view of a cooking tray according to the present invention.

FIG. 2 is a side view of the cooking tray according to the present invention.

FIG. 3 is a partial cross-sectional view of a cooking tray according to the present invention.

FIG. 4 is a partial sectional view of a cooking tray according to the present invention.

FIG. 5 is a perspective view of a tray body according to the present invention.

FIG. 6 is a plan view of a receiving shelf according to the present invention.

FIG. 7 is a partially enlarged plan view of a receiving shelf according to the present invention.

FIG. 8 is a partially enlarged sectional view of a receiving shelf according to the present invention.

FIG. 9 is a schematic side view of a heating and cooking apparatus using a heating and cooking tray according to the present invention.

FIG. 10 is a schematic front view of a heating and cooking apparatus using a heating and cooking tray according to the present invention.

FIG. 11 is a schematic view showing an operation of the heating cooking apparatus using the heating cooking tray according to the present invention.

FIG. 12 is a sectional view showing another embodiment of the tray body according to the present invention.

FIG. 13 is a sectional view showing another embodiment of the tray body according to the present invention.

FIG. 14 is a sectional view showing another embodiment of the tray body according to the present invention.

[Explanation of symbols]

 1 Tray for heating and cooking 2 Tray body 3 Receiving shelf 4 Bottom 5 Side wall 6 Partition plate 7 Oil drain hole 10 Weir 12 Baffle plate portion 13 Rib 14 Oil supply groove 15 Recess 16 16 Oil supply slit 22 Oil discharge slit 23 Communication hole

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kenzo Masutani 7-2-1103, Kitagawaboricho, Tennoji-ku, Osaka City, Osaka Prefecture

Claims (5)

[Claims] 1. A tray for heating and cooking, which is used by stacking a plurality of stages, has a box shape with an open upper surface, and has an oil drain hole formed along a long side direction at a central portion of a bottom portion of the tray. Forming weirs for overflowing cooking oil on both sides, forming drainage slits on the lower end of the weir, forming oil supply grooves on both sides of the long side of the bottom, and cooking oil to the bottom side on the inner lower ends of the oil supply grooves. A tray body that forms a refueling slit to be supplied and has a recess on the outside of the bottom of the refueling groove into which a refueling nozzle is inserted, and a large number of openings through which cooking oil passes, and is slightly floating from the bottom in the tray body. A tray for heating and cooking characterized by being configured with a receiving shelf supported by. 2. The cooking tray according to claim 1, wherein a baffle portion extending outward in the horizontal direction is provided at the upper end of the weir. 3. The heating and cooking tray according to claim 1, wherein the upper end of the weir is provided with a baffle plate portion extending obliquely downward and inward. 4. The cooking tray according to claim 1, further comprising a guide piece attached to the inner surface of the weir for guiding the cooking oil toward the center of the oil drain hole. 5. The cooking tray according to claim 1, wherein the surfaces of the tray body and the receiving rack are Teflon (registered trademark) processed.