JPH08215068A - Food frying device - Google Patents

Abstract

PURPOSE: To provide the food frying device with which fry cooking performance and reliability can be improved and running cost can be economized by circulating the suitable quantity of cooking oil in a frying vessel, providing temperature controlled oil at any suitable temperature after the removal of fried grounds, supplying that oil into the cooking oil in the drying vessel, floating it, insulating heat and complementing the cooking oil or controlling the heating of temperature controlled oil. CONSTITUTION: Concerning the food frying device, a circulation route 4 with a filter 6 for circulating cooing oil F is connected to a frying vessel 2, a temperature control circulating vessel 7 for controlling the temperature of circulating oil F4 is connected to this circulation route, and a supply duct 8 for supplying temperature controlled oil F5 to the frying vessel and flowing the cooking oil in that vessel is formed while being connected to this vessel. Therefore, the filter is provided with a lot of linear members obliquely arranged at horizontal intervals in the circulation route for separating, dropping and removing fried grounds a1 in the circulating oil, a complementary oil vessel 11 is formed to complement the cooking oil F while being connected through a control valve 12 to the temperature control circulation vessel, and an oil temperature sensor 15 for the temperature control circulation vessel and a heating means 16 for the temperature control circulation vessel to be controlled by this sensor are installed.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food frying apparatus suitable for commercial frying of various fried foods (various foods, croquettes, pork cutlet, etc.).

[0002]

2. Description of the Related Art Conventionally, when frying various foods, croquettes, pork cutlets, etc., for commercial use, the food oil in the commercial fryer is usually fried by gas or electric heat (hereinafter simply referred to as "seed"). It is cooked repeatedly by heating to a temperature corresponding to the above, and the seeds are charged repeatedly, but when the seeds are charged, the temperature of the edible oil drops sharply, causing a deterioration in the taste. A large amount of edible oil (about 18 to 28 liters) is put in or the temperature of the edible oil is overheated to reduce the oil temperature. In addition, when cooking is repeated, the cooking oil is heated and changed in the fryer by oxidation due to air, light, etc., and the deterioration of the cooking oil is accelerated due to the carbonization of the fried residue, so that the cooking oil is often replaced and the fried food is fried. Is being dealt with.

[0003]

[Problems to be Solved by the Invention] Conventional frying is
As described above, from the viewpoint of preventing oil temperature deterioration and oil deterioration at the time of seed addition, deterioration of taste, etc., a relatively large amount of cooking oil is put into a large fryer, and this cooking oil is overheated and repeatedly cooked, It is difficult to control the temperature of cooking oil and deteriorates relatively quickly, resulting in economical loss such as poor thermal efficiency and large amount of waste oil. Further, when cooking, it is necessary to turn the seeds over to prevent uneven frying, and to take out floating substances (fried residue) in the cooking oil often, which causes problems such as deterioration in the taste of the fried food and variations in the fried food.

The present invention circulates an appropriate amount of edible oil in the frying tank to remove the frying residue and supply it to the edible oil in the frying tank as a temperature control oil to fluidize and keep the temperature, and to replenish and adjust the edible oil. It is an object of the present invention to provide a food fry device in which the fry cooking performance and reliability are improved and running costs are reduced by controlling the heating of hot oil.

[0005]

According to the present invention, an appropriate amount of edible oil in a small frying tank is provided in a route with a filter-a circulating oil temperature controlling circulating tank-a temperature controlling oil supply pipeline-a frying tank. Circulate, and supply this circulating oil to the frying tank after adjusting the temperature of the frying dregs to a suitable temperature control oil, and by circulating the temperature control oil to properly fluidize the edible oil in the fry tank and keep it warm, In addition to reducing the deterioration of cooking oil, the heating efficiency of seeds is improved to eliminate variations in heating, which enhances the taste of fried foods and saves heat and cooking oil.

Further, as a filter provided with a large number of linear members diagonally arranged at a horizontal interval in the circulation path, the function of separating and dropping the fried debris by this group of linear materials enhances the fried debris removal performance. It reduces the deterioration of cooking oil. By replenishing new cooking oil via the control valve by the replenishment oil tank connected to the temperature control circulation tank, the reduced amount of cooking oil is replenished to maintain the freshness of cooking oil and further improve the reliability of frying. By controlling the heating means of the temperature control circulation tank with an oil temperature sensor placed in the temperature control oil of the temperature control circulation tank, the temperature control oil is adjusted to an appropriate temperature and variations are eliminated, further improving the reliability of frying cooking. .

[0007]

[Advantages] When adjusted according to the seed, a suitable amount of a relatively small amount of cooking oil stored in the frying tank can be used as a circulation path with a filter, a circulation oil temperature control circulation tank, a temperature control oil supply pipeline, and a frying circuit. This circulating oil is circulated in the tank path, and after the frying residue is removed, it is supplied to the frying tank as a temperature-adjusting oil of an appropriate temperature, and the cooking oil in the frying tank is appropriately fluidized and kept at an appropriate temperature, The temperature-adjusting oil of a suitable temperature that is supplied to a small amount of cooking oil efficiently exchanges heat over the entire front and back surfaces of the seeds that are put into it, and the oil temperature rises quickly, so that the inside and outside of the seeds are cooked effectively and quickly to the inside. The reduction of cooking oil during frying and the removal of fried residue significantly reduce the deterioration of cooking oil, and the freshness of cooking oil is maintained even if the cooking is repeated, and there is no particular variation in cooking. Efficiently cooked in fried food.

[0008] Further, by the filter provided with a large number of linear members obliquely arranged at a horizontal interval in the circulation path, the frying residue in the circulating oil is effectively separated and dropped by this linear member group. It is removed as a result, and exhibits an excellent function of removing fried refuse.
The supplementary oil tank connected to the temperature control circulation tank replenishes the new cooking oil corresponding to the reduced amount of the cooking oil via the control valve to maintain the freshness of the cooking oil for a long time and prevent the fried food from being unevenly cooked. By controlling the heating means of the temperature control circulation tank by the oil temperature sensor arranged in the temperature control oil of the temperature control circulation tank, the cooking oil is maintained at an appropriate temperature and the frying cooking performance and reliability are enhanced.

[0009] Therefore, the running cost is greatly reduced, for example, cooking is performed with high heat efficiency, the freshness of cooking oil is maintained, and the amount of waste oil is significantly reduced.

[0010]

1 and 2 show an embodiment of the present invention. In the figure, 1 is a body, 2 is a small size, and a relatively small amount of cooking oil F
Frying tank for accommodating oil, 4 is circulating oil F connected to the frying tank
4 is a circulation path with a filter, 6 is a filter that is installed obliquely in the circulation path to separate and remove the frying residue a1 in the circulation oil F4, 6a is a linear material forming a filter, and 7 is connected to the circulation path Temperature-controlled circulation tank for circulating oil, 8 is a supply conduit for supplying temperature-controlled oil F5 to the frying tank and flowing the cooking oil F1 to keep it warm, 1
Reference numeral 1 is a replenishment oil tank connected to the temperature control circulation tank via a control valve 12 to replenish the fresh cooking oil F, 15 is an oil temperature sensor for temperature control oil, and 16 is a heating means controlled by the temperature control circulation tank. is there.

In the illustrated embodiment, in the first embodiment, a small frying tank 2 is connected to a circulation path 4 with a filter 6 for circulating the cooking oil F, and the circulation path 4 is temperature-controlled to regulate the temperature of the circulation oil F4. A food product provided with a supply pipe 8 which is connected to the circulation tank 7 and is connected to the temperature adjustment circulation tank 7 to supply the temperature adjustment oil F5 to the frying tank 2 to cause the cooking oil F in the frying tank 2 to flow F1 to keep the temperature. It is a fry device.

In the second embodiment, in the above-mentioned food frying apparatus, the filter 6 is arranged diagonally with a horizontal interval in the circulation path 4 to separate and drop the fried residue a1 in the circulating oil F4. The food frying device is characterized by comprising a large number of linear members 6a to be removed.

The third embodiment is characterized in that, in the above-mentioned food frying apparatus, a replenishment oil tank 11 for replenishing new cooking oil F is provided which is connected to the temperature control circulation tank 7 through a connecting valve 12. It is a device.

In the fourth embodiment, in the above-mentioned food frying apparatus, the oil temperature sensor 15 arranged in the temperature control oil F5 of the temperature control circulation tank 7 and the temperature control circulation tank 7 controlled by the oil temperature sensor 15 are provided. It is a food frying device characterized by being provided with heating means 16.

More specifically, as shown in FIG. 1, the frying tank 1 is formed in a relatively shallow and small size by providing an inclined bottom surface 2a made of stainless steel or the like and an opening / closing side surface 3 on the overflow side (right side in the drawing). The open / close side surface 3 has an upper shaft 3a with a handle 3c that is biased to the right by a spring 3b, and normally the spring 3c is biased to close the right side of the frying tank 1 and store it in the frying tank 1. When an appropriate amount of cooking oil F is made to overflow from the upper shaft 3a and the lower portion is rotated rightward in the figure via the upper shaft 3a by the handle 3d, the frying tank 1
The frying oil F therein is disposed in the upper portion of the body 1 so as to be discharged together with the precipitate into the circulation path 4. In addition, if necessary, a proper gap is formed between the lower end of the inclined bottom surface 2a and the lower end of the opening / closing side surface 3 during cooking, the cooking oil F on the inclined bottom surface 2a is discharged together with the precipitate, and the flow of the lower portion of the frying tank 1 is performed. It is also possible to enhance F1 property and eliminate precipitates. Inclined bottom surface 2a
A guide plate 5 for circulating oil F4 (overflow oil F2 and discharged oil F3) is removably arranged on the lower end of the shaft 5a, and the guide plate 5 guides the circulating oil F4 onto the filter 6.

The circulation path 4 is provided obliquely on the overflow side of the frying tank 1, that is, on the side of the opening / closing side 3, and the circulating oil F4 of the cooking oil F in the frying tank 1 is filtered by a filter 6 through a guide plate 5 and is provided below. It is structured to circulate in the temperature control circulation tank 7.

The filter 6 preferably has a structure in which relatively thin linear members 6a made of stainless steel or the like are arranged in parallel at appropriate horizontal intervals, and guide plates 6b made of stainless steel are arranged on both sides. 4, the upper and lower parts are diagonally arranged so as to be attachable and detachable by the locking shaft 6c (see FIGS. 1 and 2).
The circulating oil F4 from the frying tank 1 is received at the upper part through the guide plate 5, and the fried residue a1 in the circulating oil F4 is separated and dropped to be introduced into the lower residue container 12 and the recycled oil F after the residue separation.
4 has a filtering structure for introducing 4 into the temperature control circulation tank 7. The linear member 6a may be formed of a stainless wire or a band member having an appropriate width, or may be a filter provided with a large number of slits at appropriate intervals in a plate member.
The waste container 12 is placed in the lower portion of the filter 6 such that it can be put in and out by an opening / closing door (not shown) provided in the body 1.

The temperature control circulation tank 7 is formed in a box shape and arranged at the lower part of the body 1, and an inlet 7a provided on the right side in the figure is arranged below the filter 6 so that the circulating oil F4 does not leak. It is possible to introduce with the oil temperature sensor 15 of the temperature control oil F5,
Heating means 1 for temperature control oil F5 controlled by oil temperature sensor 15
6, a lower end portion of the supply pipe 8 is arranged in the left side in the drawing to supply the temperature-adjusting oil F5 to the frying tank 1, and a drain pipe 7b with an on-off valve at the lower left side in the drawing The temperature control oil F5 can be discharged. Various heating means and gas heating means are applied to the heating means 16.

The replenishing oil tank 11 is arranged on the intermediate side of the body 1, and the lower portion is connected to the temperature control circulation tank 7 by the supply pipe 13 with the control valve 12 to provide a new cooking oil in the replenishing oil tank 11. The structure is such that F is controlled by the control valve 12 to replenish. A desired amount of cooking oil is stored in the replenishing oil tank 11 by an appropriate means, and the replenishing oil tank 11 is arranged so that it can be taken in and out of the container 1 as needed.

The supply line 8 has a pump 9 for circulation, the lower end of which is arranged in the left side of the temperature-controlled circulation tank 7 in the drawing, and the plurality of nozzle openings 8a provided in the upper portion of the supply tank 8 are shown in the left side of the frying tank 1 in the drawing. A predetermined amount of the temperature-adjusting oil F5 placed above (see FIG. 1) and heated to an appropriate temperature in the temperature-controlled circulation tank 7 is pumped by the pump 9 at an appropriate flow rate over almost the entire area of the cooking oil F on the left side of the frying tank 1 in the figure. The edible oil F in the frying tank 1 is supplied so as to appropriately flow F1 to keep the temperature.

The mounting table 18 is provided with a large number of oil circulation holes by an appropriate means, and a locking portion 18 for locking the upper shaft 3a on the right side in the drawing.
When the a and the handle 19 are projected, and the seed a is put and placed in the frying tank 1, the seed a is placed in the cooking oil F at an appropriate depth, and the cooking oil F flows in the frying tank 1. The edible oil F flows at a proper flow rate F1 over the entire front and back of the seed a without affecting F1, and the front and back of the seed a are cooked evenly inside and then the fried food is cooked. It can be easily taken out from inside F.

Further, in the control device shown in FIG. 2C, the data 21, such as the oil temperature corresponding to the seed a and the circulation amount of the cooking oil F, are stored.
Data such as a detection signal 22 of the temperature control oil F5 in the temperature control circulation tank 7 by the oil temperature sensor 15 and a level detection signal 23 by a level sensor (not shown) of the temperature control oil F5 in the temperature control circulation tank 7 are input. The control signal 20a for the circulation pump 9 and the control signal 20 for the heating means 16 corresponding to these data are provided by the controller 20.
b and the control signal 20c of the control valve 12 to output the cooking oil F in the frying tank 1 as an appropriate amount of the circulating oil F4, and the circulating oil F4 after being removed by the filter 6 with the frying dregs a1 controls the temperature of the circulating tank 7 A predetermined temperature and a suitable amount of temperature control oil F corresponding to the seed a
5 into the frying tank 1 and the cooking oil F in the frying tank 1
Is appropriately flowed to maintain the proper temperature, and a new cooking oil F corresponding to the reduced amount of the cooking oil F generated in cooking is replenished in the replenishment oil tank 11.

In the illustrated food frying apparatus, the cooking oil F is put in the frying tank 1, the temperature control circulation tank 7 and the supplementary oil tank 11, and the controller 20 controls the frying temperature corresponding to the seed a and the circulating amount of the cooking oil F. When data 21, 22 and 23 are input and a switch (not shown) is turned on, the circulation pump 9, heating means 16 and control valve 12 are controlled by the control signals 20a, 20b and 20c output from the controller, and the frying tank is controlled. The appropriate amount of cooking oil F in 1 is the circulation path 4 with the filter 6.
-Temperature control circulation tank 7-Supply pipeline 8-The circulation oil F4 is introduced into the temperature control circulation tank 7 after the frying residue a1 is removed by the filter 6, and is circulated in the temperature control circulation tank. Becomes the temperature-controlled oil F5 having an appropriate temperature by the heating means 16, and the temperature-controlled oil is supplied into the frying tank 1 and reaches the whole area of the relatively small amount of the cooking oil F in the frying tank 1 at an appropriate flow rate, and then in the frying tank. A small amount of the cooking oil F is allowed to flow F1 to an appropriate level and kept at an appropriate temperature. When a plurality of seeds a are put in the frying tank 1 by the table 18, the temperature-controlling oil F5 having the appropriate temperature effectively exchanges heat across the front and back surfaces of the seeds a, and the cooking oil F in the frying tank quickly The seeds a stand up at an appropriate temperature, the inside of the seed a is not particularly uneven, and the inside is well cooked. The seeds a are cooked quickly without the trouble of turning the seeds upside down, and a fried food with an excellent taste is obtained.

Even when the cooking is repeated, the cooking oil F in the frying tank 1 is relatively small, and the deterioration of the cooking oil in cooking is reduced, and the frying residue a1 in the cooking oil in the frying tank 1 is reduced.
Is discharged together with the circulating oil F4, separated and removed by the filter 6 in the circulation path 4, and new cooking oil corresponding to the reduced amount of the cooking oil is replenished from the replenishment oil tank 11 through the control valve 12 to the inside of the frying tank 1. The freshness of the edible oil is maintained, the excellent fry cooking performance is maintained, and the reliability is improved.

Further, a filter 6 having a large number of linear members 6a obliquely arranged in the circulation path 4 at horizontal intervals.
In this line material 6a group, the frying dregs a1 in the circulating oil F4 are separated and dropped in the circulation path 4 to effectively remove the frying dregs a1 without causing clogging to maintain the discharge performance. To do.

Therefore, the cooking oil F in the frying tank 1 can be remarkably reduced, the oil deterioration at the time of cooking is reduced, the oil deterioration is further reduced by removing the fried residue a1, and a new frying oil F is added. The freshness is maintained by replenishment, the cooking oil is used efficiently, the amount of waste oil is greatly reduced, and the thermal efficiency is significantly improved, which makes it possible to significantly reduce the initial cost. The device is relatively small and compact.

The characteristic diagram shown in FIG. 3 is 2 kg for the fryer.
Add about 4 edible oil, heat this edible oil to 176-180 ℃ in an atmosphere of room temperature 23-26 ℃, croquette seed (2k
g, temperature 3, 4 to 4.0 ° C.) (average weight 82.g).
5g) Fry cooking (cooking time 2 minutes 30 seconds)
Is a test result obtained by repeating the conventional cooking method that does not circulate cooking oil and the cooking method of the present invention that circulates cooking oil to measure the core temperature of the seeds every 15 seconds during each cooking,
As is clear from the figure, the conventional cooking method is the fifth and the first.
In the 0th time, the characteristic curves of the central temperatures b1 and b2 are obtained, whereas in the cooking method of the present invention, the characteristic curves of the central temperatures c1 and c2 are reached, and the central temperature rises by about 10 ° C. on average, and the oil temperature of the cooking oil rises. It was confirmed that the fried food (product) had high quality and excellent tasting, with no fried unevenness on the front and back.

Further, edible oil is circulated and supplied as a temperature control oil,
Even if cooking is repeated, the cooking oil in the fryer hardly deteriorates and the excellent cooking performance can be maintained by removing the frying residue in the circulating oil and newly supplying the reduced amount by frying. It has been confirmed.

[0029]

As described above, according to the present invention, when the food frying apparatus is adjusted according to the seeds, a relatively small amount of cooking oil contained in the frying tank can be converted into a circulation path with a filter-temperature control circulation tank. -Supply pipeline-Flying tank is circulated in the path of the frying tank, this circulating oil is supplied to the frying tank as a temperature-adjusting oil having an appropriate temperature after removing the frying residue, and the cooking oil in the frying tank is appropriately fluidized and kept warm, and seeds are The oil temperature rises quickly with good heat efficiency, and the inside is quickly cooked without unevenness, giving a deep-fried food. In addition, even if the cooking is repeated, by reducing the amount of cooking oil in the cooking section, removing fried dregs, and supplementing with new cooking oil, deterioration of the cooking oil is significantly reduced and freshness is maintained, and the excellent taste is maintained. The cooking efficiency and reliability have improved remarkably.

Further, the filter provided with a large number of linear members diagonally arranged at horizontal intervals in the circulation path, separates the fried dregs in the circulating oil and removes them by dropping them for excellent fried dregs removal. It has performance and is supplied with new frying oil in the replenishment oil tank connected to the temperature control circulation tank, so that the reduced amount of cooking oil is replenished and this freshness is maintained, and it is placed in the temperature control oil in the temperature control circulation tank. By controlling the heating means of the temperature control circulation tank with the oil temperature sensor, the cooking oil is maintained at an appropriate temperature, further improving the reliability of frying.

Accordingly, the amount of heat is remarkably reduced, the cooking oil is efficiently applied to cooking, and the waste oil is reduced, thereby making it possible to significantly reduce the running cost.

[Brief description of drawings]

FIG. 1 is a vertical sectional view (A) and a plan view (B) of an XX portion showing each embodiment of the present invention.

FIG. 2 is a plan view (A) showing the filter of the present invention and its YY view (B).

FIG. 3 is a characteristic diagram of the seed internal temperature in which the conventional example and the present invention are compared.

[Explanation of symbols]

 2 Frying tank 4 Circulation path 6 Filter 6a Wire material (filter) 7 Temperature control circulation tank 8 Supply pipeline 11 Make-up oil tank 12 Control valve 15 Oil temperature sensor 16 Heating means a1 Fried residue F Cooking oil, new cooking oil F1 Flow (cooking oil) ) F4 circulating oil F5 temperature control oil

Claims (4)

[Claims] 1. A small frying tank is connected to a circulation path with a filter for circulating cooking oil, the circulation path is connected to a temperature control circulation tank for adjusting the temperature of the circulation oil, and the temperature control circulation tank is connected to the temperature control circulation tank. A food frying device comprising a supply pipe for supplying oil to a frying tank to cause the cooking oil in the frying tank to flow and keep the oil warm. 2. The food frying apparatus according to claim 1, wherein the filters are arranged diagonally at a horizontal interval in a circulation path to separate and drop the fried dregs in the circulating oil to remove them. A food frying device comprising a linear material. 3. The food frying apparatus according to claim 1, further comprising a replenishing oil tank connected to the temperature control circulation tank through a control valve to replenish new cooking oil. Fry device. 4. The food frying device according to claim 1, claim 2 or claim 3, wherein an oil temperature sensor arranged in the temperature control oil of the temperature control circulation tank and temperature control circulation controlled by the oil temperature sensor. A food frying device, characterized in that it is provided with a heating means for the tank.