JPH07132111A - Tray for cooking by heating - Google Patents

Abstract

PURPOSE:To provide the tray for cooking by heating constituted in such a manner that, even if the trays are used in stacking on each other, cooking oil is simultaneously and evenly supplied to the respective trays for cooking by heating and is rapidly discharged and that the entire part is made compact. CONSTITUTION:Side walls 5 are formed at the peripheral edges of rectangular bottoms 4 and square cylindrical oil feed pipes 6 are integrally mounted at both sides on the longitudinal side thereof. The outer flanks of the oil feed pipes 6 are provided with oil feed holes and slits are formed on the inner flanks. Oil drain holes 7 are formed along the long side in the central parts of the bottoms 4. The tray is composed of the tray body 2 which is provided with weirs 10 to allow the cooking oil to flow over on both sides of the oil drain holes 7 and is formed with ribs 13 for supporting receiving shelves on bottoms 4 and the receiving shelves 3 which are housed in the tray body 2, are supported by the ribs 13 and are placed with materials on the front surface.

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 aims 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 and discharging the oil uniformly, and which is very compact. Is.

[0012]

In the cooking tray according to the present invention, a side wall is formed at the peripheral edge of a rectangular bottom portion, and rectangular oil supply pipes are integrally attached to both side walls of the long side thereof. An oil supply hole is formed on the outer side surface of the pipe, a slit is formed on the inner side surface, an oil drain hole is formed along the long side at the center of the bottom, and cooking oil overflows on both sides of the oil drain hole. A tray is provided with a weir, and a rib for receiving rack support is formed on the bottom, and a large number of openings through which cooking oil can pass,
Housed in the tray body and supported by the ribs,
It consists of a receiving shelf on which the material is placed.

In another heating and cooking tray, a side wall is formed at the peripheral edge of a rectangular bottom portion, oil supply holes are formed on both side walls of the long side, and an oil drain hole is formed at the center of the bottom portion along the long side. To form
A weir for overflowing cooking oil is provided on both sides of the oil drain hole, and a receiving shelf supporting rib formed on the bottom portion and a large number of openings through which cooking oil can pass are housed in the tray body, and It is supported by ribs and has a receiving shelf on which the material is placed.

There is also one in which a baffle plate extending horizontally outward is provided on 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 upward to the outside.

There is also a baffle provided on 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 a drain port through which cooking oil flows is formed at the lower end of the weir.

There is also one in which a communication hole is formed at the lower end of the receiving shelf supporting rib.

There is also one in which the bottom portion is inclined so that the oil supply pipe side becomes lower.

There is also a tray main body and a receiving shelf whose surfaces are made of Teflon.

[0022]

The cooking tray of the above construction supplies cooking oil from the oiling holes provided on both side walls of the tray body, and utilizes the gap between the bottom of the tray body and the receiving shelf to cover the entire area of the tray body. Cooking oil diffuses and fills, overflows from the weir provided in the center of the tray body, circulates while collecting a certain amount of cooking oil in the tray body, heats the materials stored in the tray body To do.

In the case where the oil supply pipes are provided on both side walls of the tray main body, the oil supply pipe is once filled with the cooking oil and the tray main body is supplied with oil, so that the cooking oil is evenly supplied from the entire area of the oil supply pipe. It can be supplied, and cooking oil can be discharged from the oil supply hole, which allows quick discharge.

Further, in the case where the baffle portion provided on the upper end of the weir provided in the tray main 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.

[0026]

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 at the periphery of the oil supply pipe, and rectangular tubular oil supply pipes (6) and (6) are attached to the both sides of the long side thereof with a step.

Further, an oil drainage hole (7) is formed along the long side at the center of the bottom portion (4), and a weir (10) for overflowing cooking oil from the bottom portion (4) to both sides of the oil drainage hole (7). (10)
Is formed so as to rise, 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 (4) is provided with ribs (13) for floating and supporting the receiving rack (3) from the bottom (4) at a plurality of locations along the short side direction. Further, the oil supply pipes (6) (6) are provided with a plurality of bosses (15) having oil supply holes (14) formed on the outside (four in the embodiment), and a slit (16) into which cooking oil flows is provided inside. A plurality is formed along the long side over substantially the entire length. Slit (16)
Is provided at a position lower than the mounting position of the receiving rack (3).
Further, a positioning pin (17) for positioning when stacked is projected on the upper surface of the oil supply pipes (6) (6), and a positioning hole (2) into which the positioning pin (17) is inserted is formed on the lower surface.
0) is provided (see FIG. 3). Further, discharge holes (21) for discharging cooking oil in the oil supply pipes (6) and (6) are formed on the upper and lower surfaces of the oil supply pipes (6) and (6) (see FIG. 4).

A plurality of drain ports (22) through which cooking oil flows are formed at the lower ends of the weirs (10) (10). After the cooking is completed, the cooking oil in the accommodating parts (11) (11) is completely exhausted. It can be discharged. This drain port (2
2) is sufficiently smaller than the slit (16) formed in the oil supply pipes (6) and (6), and the drain port (22)
The discharge amount from the slit (16) is sufficiently smaller than the supply amount from the slit (16). Further, a communication hole (23) through which cooking oil flows is formed at the lower end of the rib (13) so that the cooking oil spreads through this communication hole (23).

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 FIG. 10 and FIG. 11, 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, 7 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 a refueling hole (14) provided in the heating and cooking tray (1). A plurality of refueling nozzles (36) are vertically mounted. The oil supply nozzle (36) has a spherical tip, and the oil supply hole (14)
It is configured to closely adhere to. In addition, the support frame (3
A central shaft portion (not shown) of 4) penetrates the processing tank (31) and is slid by a slide means (37) such as a cylinder provided outside the processing tank (31). The refueling heads (35) (35) have a treatment tank (3
The oil supply pipe (40) is connected through the (1).

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, which is ideal for cooking the material. 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), and air or an inert gas is supplied into the processing tank (31) to pressurize the inside, or the processing tank (31). 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).

Cooking using the above-mentioned cooking tray (1) is carried out by accommodating sections (11) (1) of each cooking tray (1).
1) Put the ingredients to be cooked inside and place them flat on the receiving rack (3) so that they do not overlap. In this way, the trays (1) for heating and cooking containing the materials are stacked in seven stages, positioned by the positioning pin (17) and the positioning hole (20), and then inserted into the processing tank (31).

After insertion, the support means (34) of the oil supply means (32) is moved inward by the slide means (37),
The oil supply nozzle (36) provided in the oil supply heads (35) (35) is attached to the oil supply hole (14) provided in the heating cooking tray (1), and the oil supply pipe (6) of the heating cooking tray (1) is attached. ) Supply cooking oil to (6). At the same time processing tank (3
1) An inert gas is supplied to the inside of the processing tank (31) to slightly pressurize it.

As shown in FIG. 12, the cooking oil supplied into the oil supply pipes (6) and (6) once fills the oil supply pipes (6) and (6), and then the slit (16) to the accommodating portion (11). )
It flows into the inside of (11), spreads over the entire bottom (4) between the bottom (4) and the receiving rack (3), and then rises to fill the inside of the accommodating parts (11) and (11), and the weir (10). It overflows from (10), is discharged from the oil drain hole (7), 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 finished, the refueling from the refueling nozzle (36) is stopped, and at the same time, the refueling nozzle (36) is moved to the outside so that the refueling nozzle (36) is separated from the refueling hole (14) and the refueling hole ( 14) is opened. At the same time processing tank (3
1) Depressurize the inside. By opening the lubrication hole (14),
As shown in FIG. 3, the cooking oil in the accommodating parts (11) (11) is
It is quickly discharged from the slits (16) of the oil supply pipes (6) (6) through the oil supply holes (14). After draining the cooking oil, take out the cooking tray (1) from the treatment tank (31),
Take out the cooked food.

The heating cooking tray (1) is overlapped with the side wall (5) between the oil supply pipes (6) and (6), and the positioning pin (17) is inserted into the positioning hole (20) to be positioned and refueled. The pipes (6) and (6) are stacked, and the oil drain holes (7) of the oil supply pipes (6) and (6) communicate with each other in the vertical direction.

Further, the cooking oil supplied into the oil supply pipes (6) (6) is filled into the oil supply pipes (6) (6) through the slits (16) into the accommodating portions (11) (11). Since it is jetted, a fixed amount is jetted out uniformly from the entire area of the oil supply pipes (6) and (6), the cooking oil is uniformly and quickly supplied to the entire area of the cooking tray (1), and uniform heating can be performed.

Baffle plates (12) and (12) are provided to prevent cooking oil flowing down from the oil drain hole (7) of the cooking tray (1) from entering the cooking tray (1) below. However, the baffle plates (12) (12) are not only formed horizontally, but also obliquely upward so as to positively guide them to the oil drain hole (7) as shown in FIG. You may incline. Alternatively, as shown in FIG. 15, the baffle plates (12) and (12) may be inclined inward and downward. Further, as shown in FIG. 16, a guide piece (41) for guiding the cooking oil to the center may be attached inside the weirs (10) (10).

The bottom part (4) of the cooking tray (1)
16 is formed horizontally, and in order to effectively discharge the cooking oil after cooking, as shown in FIG. 16, the bottom portion (4) is made lower on the oil supply pipes (6) (6) side. You may incline. In this case, the ribs (13) are formed by changing the height so that the upper surfaces of the ribs (13) are horizontal.

Further, as shown in FIG. 17, the oil supply pipe (6)
Instead of using (6), the boss (15) having the oil supply hole (14) may be directly attached to the side wall (5) of the tray body (2).

In the heating and cooking trays of any of the above-described 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.

[0049]

According to the present invention, since the cooking oil is supplied from the oil supply holes provided on both side walls of the tray main body, the tray main bodies can be directly stacked and used, and even if they are stacked in a plurality of stages, they are very compact. Also, after cooking, the cooking oil is drained from the oil filling hole, so that the cooking oil can be drained quickly, the oil drainage improves, and even if the trays for heating and cooking are stacked and used, the cooking oil can be independently fed to each tray. Since it is supplied and discharged, 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 and the materials stored in the tray body are heated and cooked, the cooking oil can be efficiently supplied and cooking can be performed quickly and uniformly.

In the case where the oil supply pipes are provided on both side walls of the tray body, the oil supply pipe is first filled with the cooking oil and the slits are supplied to the tray body, so that the cooking oil is evenly supplied from the entire area of the oil supply pipe. Can be supplied.

Further, in the case where the baffle portion provided on the upper end of the weir provided in the tray main body, when a plurality of trays for heating and cooking 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.

[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 front view showing the inner surface side of the oil supply pipe of the tray body according to the present invention.

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

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

FIG. 9 is a partially enlarged cross-sectional view of a receiving shelf according to the present invention.

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

FIG. 11 is a schematic front view of a heating and cooking apparatus using a heating and cooking tray according to the present invention.

FIG. 12 is a schematic view showing an operation of the heating cooking apparatus using the heating cooking tray according to the present invention.

FIG. 13 is a schematic view showing the operation of the heating cooking apparatus using the heating tray according to the present invention.

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

FIG. 15 is a sectional view showing another embodiment of the tray body according to the present invention.

FIG. 16 is a sectional view showing another embodiment of the tray body according to the present invention.

FIG. 17 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 rack 4 Bottom 5 Side wall 6 Oil supply pipe 7 Oil drain hole 10 Weir 12 Baffle plate 13 Rib 14 Oil supply hole 16 Slit 22 Drain port 23 Communication hole

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

Claims (10)

[Claims] Claims: 1. A side wall is formed at the peripheral edge of a rectangular bottom part, and rectangular pipe-shaped oil supply pipes are integrally attached to both side walls of the long side, and an oil supply hole is formed on the outer surface of the oil supply pipe. A slit is formed on the side surface, an oil drain hole is formed along the long side at the center of the bottom, and weirs for overflowing cooking oil are provided on both sides of the oil drain hole, and a receiving shelf supporting rib is provided on the bottom. Cooking characterized by comprising a formed tray main body and a receiving shelf having a large number of openings through which cooking oil can pass, accommodated in the tray main body, supported by the ribs, and having a material placed on the upper surface thereof Tray. 2. A side wall is formed at a peripheral edge of a rectangular bottom portion, oil supply holes are formed at both side walls of the long side, and an oil drain hole is formed at a central portion of the bottom portion along the long side. A tray main body provided with a weir for overflowing cooking oil on both sides of the oil hole, and a tray main body having ribs for supporting a receiving shelf formed on the bottom and a large number of openings through which cooking oil can pass are accommodated in the tray main body, and A tray for heating and cooking, characterized in that the tray is supported by ribs and has a receiving shelf on which the material is placed. 3. The cooking tray according to claim 1, wherein a baffle plate extending horizontally outward is provided at an upper end of the weir. 4. The cooking tray according to claim 1, wherein a baffle plate extending obliquely upward to the outside is provided at the upper end of the weir. 5. The heating and cooking tray according to claim 1 or 2, wherein a baffle portion extending obliquely downward and inward is provided at the upper end of the weir. 6. 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. 7. The cooking tray according to claim 1, wherein a drain port through which cooking oil flows is formed at the lower end of the weir. 8. The cooking tray according to claim 1, wherein a communication hole is formed at the lower end of the receiving shelf supporting rib. 9. The cooking tray according to claim 1, wherein the bottom portion is inclined so that the oil supply pipe side becomes lower. 10. The tray for heating and cooking according to claim 1, wherein the surface of the tray body and the receiving rack are Teflon processed.