JPH08182627A - Continuous frying device - Google Patents

Abstract

PURPOSE: To prevent the deformation of confectionery dough at the frying process thereof by making the depth of a dough receiving means adjustable in a frying device to continuously fry the dough of confectionery such as doughnut. CONSTITUTION: A plunger cutter 2 (dough cutting and pushing-out device) is put on one side of an oil tank 1, and a dough receiving net box 3 is laid in the tank 1 immediately below the cutter 2. Furthermore, the box 3 is held on support legs 4 freely adjustable in height, thereby adjusting depth from a bottom net 3a to an oil level. Doughnut dough 8 dropped from the cutter 2 once sinks along an arrow 9 and is received with the net 3a. The dough 8, then, becomes afloat according to the expansion thereof, and carried on the bar 11 of a chain conveyor 10 as shown by an arrow 12. Then, the dough 8 is reversed with a reversal unit 13 and the frying process thereof is completed during further transfer on the conveyor 10, thereby preparing a product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention prevents deformation during oil frying by taking a dough receiving optimum depth depending on the quality (specific gravity, expanding agent), shape or size of doughnut or other confectionery dough. The present invention relates to a continuous fryer device for the purpose.

[0002]

2. Description of the Related Art Conventional continuous fryer devices are generally dough extrusion cutting devices (for example, plunger cutters, pressure cutters, depositors), oil tanks, dough guiding devices (for example, chain conveyors, plate conveyors), dough guiding devices. It is composed of a fabric reversing device (reversing blade) connected to the. In addition, the oil tank of the conventional continuous fryer device uses a large amount of oil, and depending on the model, the depth to the oil surface is 40 cm or more. In that case, the plate conveyor is used to receive the dough put in. It was laid horizontally.

[0003]

Generally, the dough dough that is extruded by a plunger cutter and put on the oil surface of the fryer tank is submerged to the extent of the shape, quantity, dough specific gravity and expansion agent of the dough. It varies depending on the raw material composition such as. On the other hand, since the depth from the oil level to the erection height of the conventional plate conveyor is constant, relatively shallow (for example, 1 cm to 2 cm) is too deep for suitable fabrics and relatively deep (for example, 5 cm to 10 cm). ) There was a problem that was too shallow for the more suitable fabric.

Although the depth of the oil surface can be adjusted by changing the amount of oil, the chain for moving the floating material is erected at a certain height in the oil tank, Not only is there a restriction on the height adjustment (for example, adjustment of about 1 cm to 3 cm), but adjusting the amount of oil every time the quality of the confectionery dough and the like causes a problem that the adjustment becomes complicated.

Generally, a confectionery dough extruded by a plunger is put into the oil of a fryer, lightly comes into contact with the bottom of the fryer, floats on the oil surface, is oiled for a certain period of time, and is then inverted and oiled. It will be a later product. Therefore, when the depth of the dough is appropriate for the dough, the dough is fried into a normal shape (Fig. 5 (a)), but if the dough is too deep, the dough floats up diagonally when floating the oil tank, or Invert in the oil tank. As a result, there is a risk of abnormal expansion in part, and if it is too shallow, the top surface may become flat and the desired shape may not be achieved. For example, there is a possibility that the product shape in a continuous fryer device for the purpose of producing a confectionery of a certain shape becomes extremely uneven.

[0006]

SUMMARY OF THE INVENTION However, according to the present invention, the above-mentioned problems of the slave are solved by arranging the height of the cloth receiving means under the plunger cutter (the cloth dropping portion) so as to be adjustable. .

That is, the present invention relates to a continuous fryer device which is capable of continuously frying confectionery dough, wherein the depth of the dough receiving means in the dough feeding portion can be adjusted.

The dough receiving means is a mesh plate, a punching metal plate or a mesh box, and the dough receiving means has a part or the whole of the starting end side of the plate conveyor whose angle is variable. The variable angle is set to be electric or manual.

Further, the depth of the dough receiving means is 1c from the oil surface.
It is m to 10 cm.

The mesh size of the mesh plate or mesh box is about 0.5 cm to 5 cm, and the size is such that the confectionery dough can be reliably received and the lower surface of the confectionery do not have any mesh. . If the size of the mesh is too coarser than the above, the fabric may be deformed when it comes into contact, and if it is too fine, a difference in oil temperature may occur at the boundary of the mesh, which is not preferable.

The dough receiving means in the above is to regulate the minimum dropping position of the dough and does not necessarily have to be a net, but in order to reduce the oil circulation resistance, the oil can pass through the dough It is conceivable that a material capable of supporting the above, such as a net, a punching metal, or a bar having a proper gap is installed in parallel.

As a method of adjusting the cloth receiving means, the length of the hanging piece of the mesh plate is changed, the height of the hanging portion of the hanging piece is changed, or the height of the support leg of the mesh box is changed. Various known techniques can be used.

Next, in order to change the erection angle of the frame on one side of the conveyor, it can be adjusted by changing the support angle of the support shaft which is the center of rotation.

If the height of the plate conveyor itself is variable, the problem can be solved, but since the variable device becomes large, the mesh plate or mesh box is easier to adjust as necessary. preferable.

The continuous fryer device of the present invention is most suitable for donuts in confectionery dough, such as rings, stars, old fashion, crinkles, balls, sticks, baby rings, French and the like.

However, if the plate conveyor is installed so as to maintain the optimum oil surface depth for the various donut dough, the problem will be solved, but the continuous fryer device is
Since it is commonly used for confectionery dough of various shapes, sizes, and quality, it cannot be a dedicated device.

FIG. 7A shows a case where the height of the mesh box is appropriate. In this case, when the donut dough 8 is pushed out from the plunger cutter 2, the dough dough settles down as shown by the arrow 22 and is once received by the bottom net 3a (8a), then expands and floats up as shown by the arrow 23 (8b). ) It is carried by the bar 11 of the chain conveyor 10 as shown by the arrow 24.

If the bottom net 3a is shallow (for example, 2 cm) as shown in FIG. 7B, the following inconvenience occurs.

For example, when the amount of dough per piece is large (for example, a French fluler having an amount of 45 g of dough), the ground contact surface 8c of the donut dough 8 is flattened by being crushed by its own weight.

Also, as shown in FIG. 7 (c), even when the amount of dough per piece is not as large as that of the French fluler, the dough shape spreads laterally like 8d because the dough sinking time is short. Often becomes thin. For example, 8c is a normal shape (for example, a cake donut having a dough amount of 25 g). As shown in FIG. 7D, when there is no mesh box (for example, a cake donut having a dough amount of 25 g), the dough is indicated by an arrow 2.
It reaches the bottom of the tank as in 5 and then floats, but it takes a long time. Therefore, as shown in FIG. 7D, the bar of the chain conveyor is caught and deformed at the tank bottom or the oil surface (8f-
8g).

In addition, the one shown in FIG. 7 (e) is reversed as shown by the arrow 26 during re-floating, and the product is clearly different from the normal product (8i) as 8h. That is, a normal product has a star-shaped central hole, while an abnormal product has a circular shape.

[0022]

According to the present invention, the dough receiving means is provided below the plunger cutter (the dough throwing portion) so that the height of the dough can be adjusted. Therefore, the oil surface depth corresponding to the dough quality, shape and size can be provided. Can be kept.

Therefore, the quality of the product can be made uniform and the commercial value can be improved.

[0024]

Embodiment 1 An embodiment of the present invention will be described with reference to FIGS. Plunger cutter 2 (dough cutting and extrusion device) is installed on one side of oil tank 1, and plunger cutter 2
The mesh box 3 for receiving the dough is installed in the oil tank 1 immediately below the. For example, the depth of the bottom net 3a of the net box 3 is 10 cm from the oil surface.

In the above, if the length of the support leg 4 supporting the mesh box 3 is changed, the depth between the bottom mesh 3a and the oil surface can be freely adjusted.

The support leg 4 has a structure capable of adjusting the height. For example, as shown in FIG. 5, by moving the lower end of the X-shaped support leg 5 along the guide rail 6 as shown by arrows 7 and 7, the mesh box 3 can be moved up and down as shown by arrow 7a.

In the above description, the donut dough 8 dropped from the plunger cutter 2 once settles down as shown by an arrow 9 and is received on the bottom net 3a, but floats as the dough expands, and the bar of the chain conveyor 10 moves. It is carried by 11 as shown by the arrow 12 and inverted by the reversing device 13, and while it is carried by the bar 11 of the chain conveyor 10 in the direction of the arrow 12, the oil drainage is completed and the product is obtained.

Since the dough dough 8 is received at a depth (from the oil surface) according to its quality and then expands and floats, its expanded shape is shaped uniformly and correctly, and a good quality product is obtained.

[0029]

Embodiment 2 In the embodiment shown in FIGS. 4 (a) and 4 (b), a mesh plate 14 is used instead of the mesh box of Embodiment 1, and a hanging rod 15 is fixed thereto. Therefore, if the length of the hanging rod 15 is made adjustable, the depth of the net plate 14 can be adjusted.

For example, as shown in FIG. 4 (c), if the upper rod 15a is fitted into the lower rod 15b to form the hanging rod 15 and fixed with the set screw 28, the length of the hanging rod can be adjusted between 1 cm and 10 cm. It's easy to do.

The oil tank in the above embodiment is the same as that in the first embodiment, and its description is omitted.

[0032]

Third Embodiment In the embodiment shown in FIG. 6A, the auxiliary frame 17 on the starting end side of the plate conveyor 16 has a variable angle over a fixed length.

That is, the support shaft 19 is provided on one side of the base frame 18.
Auxiliary frame 17 is continuously provided through the base frame 1
8 and the auxiliary frame 17 are equipped with a common plate conveyor 16.

In the above embodiment, the support shaft 19 is indicated by the arrow 20.
Rotating in the direction of increases the inclination of the auxiliary frame 17 (deep from the oil level), and rotating in the direction of the arrow 21 decreases the inclination of the auxiliary frame 17 (shallow from the oil level).

In this case, the material receiving surface is inclined, but the material is not adversely affected until the inclination angle (angle θ with the horizontal plane) is about 30 degrees.

In the embodiment shown in FIG. 6B, the plate conveyor 16 is entirely tilted. In this case, the depth can be adjusted by moving the plunger cutter 2.

This example also uses Example 1 for oily soup.
The same explanation as above is omitted.

[0038]

[Test Example 1] A French cruller is manufactured (using a mesh box).

[0039]

(Process) Mixing Low speed 3 minutes-Medium speed 5
Kneading was performed using a minute beater (dough temperature 30 ° C.).

This cloth was cut with a cutter plunger (caliber 4
4 mm), and extruded into the oil tank 1 of the fryer for 7
I flew for a minute.

The depth of the net bottom of the dough feeding section was set to 7 cm in advance. The oil temperature was 190 ° C. The fed French dough lightly touched the bottom of the box net and then floated on the oil surface. After frying, the product was examined and radial vortices were sharply formed and not deformed.

[0043]

[Test Example 2] A cake donut is produced (using a plate conveyor).

[0044]

(Process) Mixing low speed 1 minute-medium speed 1
Minutes (dough temperature 23 ° C).

A plunger cutter (caliber 3
8 mm), it was dropped onto the plate conveyor of the fryer oil tank 1 and inverted in oil at 185 ° C. for 1 minute on one side and fried for 1 minute on one side.

The depth of the receiving net in the dough feeding section was set to 3 cm in advance.

After getting on the plate conveyor and being sunk for 4 to 5 seconds, the oil was transferred into the plate conveyor and then lifted up and transferred to the end of the oil tank by the chain conveyor.

The finished product had good taste, texture and shape.

Is the plunger cutter slipping over the oil surface?
The optimum depth of the net for various donuts (extruded dough) when the dough is set in a position where it is lightly attached to the oil surface and extruded is as follows.

French cruller 5cm-10cm Cake donut 2cm-5cm Baby donut 1cm-3cm

[0052]

According to the present invention, the settling depth (receiving depth) of the confectionery dough can be set to the optimum depth related to the quality, shape, size, etc. of the dough, so that the same continuous fryer device can be used. It has the effect of being able to use various kinds of confectionery of various sizes to make it oily and correct. The intended purpose can be achieved even with a donut having a particularly complicated shape.

According to the present invention, there is an advantage that the depth of the dough receiving means can be easily adjusted.

[Brief description of drawings]

FIG. 1 is a front view in which a part of an embodying device of the present invention is omitted.

FIG. 2 is a plan view of a part of which is also omitted.

FIG. 3 is a cross-sectional view with a part omitted.

FIG. 4 (a) is a partial front view of another embodiment. (B)
Similarly, a vertical side view. (C) A partially enlarged view showing an example of adjusting the length of the suspension rod.

FIG. 5 is a partial sectional view of an embodiment in which the height of the mesh box is also adjusted.

FIG. 6 (a) is a front view of an embodiment in which a part of the conveyor is also inclined. (B) A front view of an embodiment in which all the conveyors are similarly inclined.

FIG. 7 (a) is an explanatory view of levitation with a similar suitable depth. (B) An explanatory view of ascending in the case where the amount of cloth is large, which is also shallow. (C)
Similarly, a floating explanatory diagram when the amount of cloth is shallow. (D) An ascending diagram for the case where the bar is also deeply caught. (E) Explanatory drawing in case of reversing at the time of ascending as well.

[Explanation of symbols]

 1 Oil Tank 2 Plunger Cutter 3 Net Box 4, 5 Support Leg 6 Guide Rail 8 Donut Fabric 10 Chain Conveyor 11 Bar 13 Inverter 14 Net Plate 15 Suspension Rod 16 Set Screw 17 Auxiliary Frame 18 Base Frame 19 Spindle

Claims (4)

[Claims] 1. A continuous fryer device capable of continuously frying confectionery dough, wherein the depth of the dough receiving means in the dough feeding portion can be adjusted. 2. The continuous fryer device according to claim 1, wherein the cloth receiving means is a mesh plate, a punching metal plate or a mesh box. 3. The continuous fryer device according to claim 1, wherein the dough receiving means has a part or all of the starting end side of the plate conveyor whose angle is variable. 4. The depth of the dough receiving means is 1 cm from the oil surface.
The continuous fryer device according to claim 1, which has a size of 10 cm.