JPH09220166A - Fryer for fried bean curd - Google Patents
Fryer for fried bean curdInfo
- Publication number
- JPH09220166A JPH09220166A JP5678196A JP5678196A JPH09220166A JP H09220166 A JPH09220166 A JP H09220166A JP 5678196 A JP5678196 A JP 5678196A JP 5678196 A JP5678196 A JP 5678196A JP H09220166 A JPH09220166 A JP H09220166A
- Authority
- JP
- Japan
- Prior art keywords
- oil tank
- fryer
- frying
- raw material
- conveyor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Frying-Pans Or Fryers (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、油揚げ用フライヤ
ーに関する。TECHNICAL FIELD The present invention relates to a fryer for frying.
【0002】[0002]
【従来の技術】従来の油揚げ用フライヤーとしては、例
えば、図2に示すようなものが知られている。この油揚
げ用フライヤーは、原料保持枠71が取り付けられてい
る搬送コンベア7と揚げ行程が行なわれる油槽8とを備
え、前記搬送コンベア7は、その下側移行部72が油槽
8内を移行するように掛け回されていた。2. Description of the Related Art As a conventional frying fryer, for example, a fryer as shown in FIG. 2 is known. This fryer for frying comprises a conveyor 7 to which a raw material holding frame 71 is attached and an oil tank 8 in which a frying process is carried out. The conveyor 7 has a lower transition part 72 to move inside the oil tank 8. It was hung around.
【0003】従って、原料供給部90において原料生地
91が搬送コンベア7の原料保持枠71内に供給される
と、搬送コンベア1の回転に伴い、原料生地91は原料
保持枠71に保持されたまま移行する。そして、原料生
地91が下側移行部72に移行してくると、この下側移
行部72は油槽8内を移行するため、ここで原料生地9
1が油揚げ加熱されて揚げ行程が行なわれ、油揚げ製品
92となる。次に、この下側移行部72を通過して油槽
8から出た油揚げ製品92は、製品取り出し部93にお
いて搬送コンベア7の原料保持枠71内から取り下ろさ
れる。Therefore, when the raw material dough 91 is supplied into the raw material holding frame 71 of the conveyer 7 in the raw material supply unit 90, the raw material dough 91 is still held by the raw material holding frame 71 as the conveyer 1 rotates. Transition. Then, when the raw material dough 91 moves to the lower side transition portion 72, the lower side transition portion 72 moves inside the oil tank 8, so that here the raw material dough 9
1 is fried and heated, and the frying process is performed to form a fried product 92. Next, the deep-fried product 92 that has passed through the lower transition portion 72 and exited from the oil tank 8 is unloaded from the raw material holding frame 71 of the transport conveyor 7 at the product take-out portion 93.
【0004】[0004]
【発明が解決しようとする課題】しかしながら、上記し
た従来の油揚げ用フライヤーにあっては、搬送コンベア
7の下側移行部72のみが油槽8内を移行して揚げ行程
が行なわれ、上側移行部73はそのほとんどが空の搬送
部分となっている。このため、この搬送コンベア7にお
いて、実際の搬送に利用される長さは、搬送コンベア7
の全長のうちの半分程度となっている。従って、従来で
は、油揚げ用フライヤーの機械長が無駄に長くなり、こ
れが機械長の短縮によるコンパクト化の障害になってい
るという問題があった。However, in the above-mentioned conventional fryer for frying, only the lower transition portion 72 of the conveyor 7 moves in the oil tank 8 to carry out the frying stroke, and the upper transition portion. Most of 73 is an empty transport portion. For this reason, the length used for the actual transportation in the transport conveyor 7 is
It is about half of the total length. Therefore, conventionally, there has been a problem that the machine length of the fryer for frying is unnecessarily long, which is an obstacle to downsizing due to the shortening of the machine length.
【0005】又、従来では、油槽8が1個であるため、
その前半部分が低温加熱域となり、その後半部分が高温
加熱域となるように油温調整がなされている。このよう
に、1個の油槽8の中に低温加熱域と高温加熱域を設定
しようとすると、その油温管理が難しく、油温が不安定
になって揚げムラが生じるという問題があった。Further, since the conventional oil tank 8 is one,
The oil temperature is adjusted so that the first half portion becomes the low temperature heating area and the latter half portion becomes the high temperature heating area. As described above, if an attempt is made to set a low-temperature heating region and a high-temperature heating region in one oil tank 8, it is difficult to control the oil temperature, and the oil temperature becomes unstable, resulting in uneven frying.
【0006】本発明は、上述のような従来の問題点を解
決するためになされたもので、搬送コンベアの全長を有
効に使用して、空の搬送部分を減少させることにより、
機械長の短縮によるコンパクト化を図ることができ、
又、油温管理が適正にでき、揚げムラのない油揚げ製品
を得ることができる油揚げ用フライヤーを提供すること
を課題としている。The present invention has been made to solve the above-mentioned conventional problems, and it is possible to effectively use the entire length of the conveyor to reduce the empty conveyor portion.
It can be made compact by shortening the machine length,
Another object of the present invention is to provide a fryer for frying, which can properly control the oil temperature and obtain a frying product without frying unevenness.
【0007】[0007]
【課題を解決するための手段】上記課題を解決するため
に、本発明の油揚げ用フライヤーは、原料保持枠が取り
付けられている搬送コンベアと、上下に配設された上側
油槽及び下側油槽とを備え、前記搬送コンベアは、上側
油槽内を移行する上側移行部と、下側油槽内を移行する
下側移行部とを形成するように掛け回されている。In order to solve the above-mentioned problems, a fryer for frying of the present invention comprises a conveyer conveyor to which a raw material holding frame is attached, and an upper oil tank and a lower oil tank arranged vertically. The transport conveyor is wound around so as to form an upper transition section that transitions in the upper oil tank and a lower transition section that transitions in the lower oil tank.
【0008】この油揚げ用フライヤーにおいて、一方の
油槽が低温加熱用に形成され、他方の油槽が高温加熱用
に形成される態様がある。In this fryer for frying, there is a mode in which one oil tank is formed for low temperature heating and the other oil tank is formed for high temperature heating.
【0009】このように構成された油揚げ用フライヤー
では、上側油槽内を移行する上側移行部と下側油槽内を
移行する下側移行部の両方で揚げ行程が行なわれる。こ
のように、搬送コンベアの上側移行部と下側移行部で揚
げ行程が行なわれるため、搬送コンベアのほぼ全長が実
際の搬送に利用され、空の搬送部分がなくなる。従っ
て、搬送コンベアの全長を有効に使用でき、機械長の短
縮によってコンパクト化を図ることができる。In the fryer for frying constructed in this manner, the frying process is carried out at both the upper transition section for transition in the upper oil tank and the lower transition section for transition in the lower oil tank. In this way, since the frying process is performed at the upper transition portion and the lower transition portion of the transport conveyor, almost the entire length of the transport conveyor is used for actual transport, and there is no empty transport portion. Therefore, the entire length of the transfer conveyor can be effectively used, and the machine length can be shortened to achieve compactness.
【0010】又、一方の油槽を低温加熱用に形成し、他
方の油槽を高温加熱用に形成した場合には、低温加熱用
の油槽で低温揚げ行程を行なったのち、油槽を換えて高
温加熱用の油槽で高温揚げ行程を行なうことになる。こ
のように、低温加熱用と高温加熱用とで油槽を換えるた
め、各油槽の油温管理が適正に行なえ、揚げムラのない
油揚げ製品を得ることができる。When one of the oil tanks is formed for low temperature heating and the other oil tank is formed for high temperature heating, a low temperature frying process is performed in the low temperature heating oil tank, and then the oil tank is changed to high temperature heating. The high temperature frying process will be performed in the oil tank. In this way, since the oil tanks for low temperature heating and high temperature heating are changed, the oil temperature of each oil tank can be properly controlled, and a deep-fried product without uneven frying can be obtained.
【0011】[0011]
【発明の実施の形態】以下、本発明の実施の形態を図面
により説明する。図1は実施の1形態である油揚げ用フ
ライヤーを示す概略説明図である。BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a schematic explanatory view showing a fryer for frying which is one embodiment.
【0012】この油揚げ用フライヤーは、搬送コンベア
1と、上下に配設された上側油槽2及び下側油槽3を備
えている。The fryer for frying is provided with a conveyor 1 and an upper oil tank 2 and a lower oil tank 3 which are arranged one above the other.
【0013】前記搬送コンベア1は、両端に斜め移行部
11,12が形成されると共に、この斜め移行部11,
12間に上側移行部13と下側移行部14とが形成され
るように掛け回されている。また、この搬送コンベア1
には、外向きに開口した原料保持枠15が一定間隔で取
り付けられている。尚、この原料保持枠15の開口部に
は開閉蓋を設けてもよい。The transfer conveyor 1 has slanted transition portions 11 and 12 formed at both ends thereof.
The upper transitional portion 13 and the lower transitional portion 14 are wound between 12 so as to be formed. In addition, this conveyor 1
A raw material holding frame 15 that is open to the outside is attached at a constant interval. An opening / closing lid may be provided at the opening of the raw material holding frame 15.
【0014】また、前記搬送コンベア1の一方の斜め移
行部11には、上側移行部13の手前部分に原料供給部
4が設けられ、下側移行部14の先方部分に製品取り出
し部5が設けられている。Further, in one of the diagonal transition parts 11 of the conveyor 1, a raw material supply part 4 is provided in a front part of the upper transition part 13 and a product take-out part 5 is provided in a front part of the lower transition part 14. Has been.
【0015】前記上側油槽2と下側油槽3は、上下2段
に配設され、上側油槽2内には前記搬送コンベア1の上
側移行部13が移行し、下側油槽3内には搬送コンベア
1の下側移行部14が移行するようになっている。又、
両油槽2,3の下方には、それぞれ電磁誘導加熱コイル
20,30が加熱手段として設けられ、この電磁誘導加
熱コイル20,30を用いた加熱によって、上側油槽2
が低温加熱用に形成され、下側油槽3が高温加熱用に形
成されている。尚、この電磁誘導加熱コイル2,3を使
用すると、ガス加熱等と比べて設置スペースが小さくて
済み、上下スペースを小さくすることができる。The upper oil tank 2 and the lower oil tank 3 are arranged in upper and lower two stages, the upper transfer portion 13 of the conveyer 1 moves into the upper oil tank 2, and the conveyer conveys into the lower oil tank 3. The lower transition part 14 of 1 is adapted to be migrated. or,
Electromagnetic induction heating coils 20 and 30 are provided below the oil tanks 2 and 3, respectively, as heating means, and the upper oil tank 2 is heated by the electromagnetic induction heating coils 20 and 30.
Is formed for low temperature heating, and the lower oil tank 3 is formed for high temperature heating. When the electromagnetic induction heating coils 2 and 3 are used, the installation space is small as compared with gas heating or the like, and the vertical space can be reduced.
【0016】上述のように構成された油揚げ用フライヤ
ーでは、原料供給部4において原料生地60が搬送コン
ベア1の原料保持枠15内に供給されると、搬送コンベ
ア1の回転に伴い、原料生地60は原料保持枠15に保
持されたまま移行する。この場合、原料生地60は、ま
ず上側移行部13によって上側油槽2内を移行するもの
で、この上側油槽2は低温加熱用に形成されているた
め、ここでは原料生地60が低温加熱される。In the fryer for frying constructed as described above, when the raw material dough 60 is supplied into the raw material holding frame 15 of the transport conveyor 1 in the raw material supply section 4, the raw material dough 60 is rotated as the transport conveyor 1 rotates. Is transferred while being held by the raw material holding frame 15. In this case, the raw material dough 60 is first moved in the upper oil tank 2 by the upper transition portion 13, and since the upper oil tank 2 is formed for low temperature heating, the raw material dough 60 is heated at low temperature here.
【0017】次に、この上側油槽2において低温加熱さ
れた加熱原料61は、上側移行部13を通過したのち傾
斜移行部12を回り、下側移行部14によって下側油槽
3内を移行する。この下側油槽3は高温加熱用に形成さ
れているため、ここで加熱原料61が高温加熱され、油
揚げ製品62となる。Next, the heating raw material 61 heated to a low temperature in the upper oil tank 2 passes through the upper transition portion 13 and then turns around the inclined transition portion 12, and is moved in the lower oil tank 3 by the lower transition portion 14. Since the lower oil tank 3 is formed for high-temperature heating, the heating raw material 61 is heated here to a high temperature and becomes a deep-fried product 62.
【0018】そして、この下側移行部14を通過して下
側油槽3から出た油揚げ製品62は、製品取り出し部5
において搬送コンベア1の原料保持枠15内から取り下
ろされる。The fried product 62 that has passed through the lower transition section 14 and has come out of the lower oil tank 3 is the product takeout section 5
At, the material is removed from the material holding frame 15 of the conveyor 1.
【0019】このように、搬送コンベア1の上側移行部
13と下側移行部14で揚げ行程が行なわれるため、搬
送コンベア1のほぼ全長が実際の搬送に利用され、空の
搬送部分がなくなる。従って、搬送コンベア1の全長を
有効に使用でき、機械長の短縮によってコンパクト化を
図ることができる。As described above, since the frying process is performed at the upper transition portion 13 and the lower transition portion 14 of the conveyor 1, almost the entire length of the conveyor 1 is used for actual conveyance, and there is no empty conveyor portion. Therefore, the entire length of the transport conveyor 1 can be effectively used, and the machine length can be shortened to achieve compactness.
【0020】又、上側油槽2で低温揚げ行程を行なった
のち、油槽を換えて下側油槽3で高温揚げ行程を行なう
ため、低温加熱用と高温加熱用とで油槽が換わることに
なる。従って、各油槽2,3の油温管理が適正に行な
え、揚げムラのない油揚げ製品62を得ることができ
る。After the low temperature frying process is performed in the upper oil tank 2, the oil tank is changed and the high temperature frying process is performed in the lower oil tank 3. Therefore, the oil tanks for low temperature heating and high temperature heating are switched. Therefore, the oil temperature of the oil tanks 2 and 3 can be properly controlled, and the fried product 62 without uneven frying can be obtained.
【0021】以上、本発明の実施の1形態を説明してき
たが、本発明の具体的な構成はこの実施の形態に限定さ
れるものではない。例えば、本実施の形態は、上側油槽
を低温加熱用に形成し、下側油槽を高温加熱用に形成し
たが、下側油槽を高温加熱用に形成し、上側油槽を高温
加熱用に形成してもよい。Although one embodiment of the present invention has been described above, the specific configuration of the present invention is not limited to this embodiment. For example, in the present embodiment, the upper oil tank is formed for low temperature heating and the lower oil tank is formed for high temperature heating.However, the lower oil tank is formed for high temperature heating and the upper oil tank is formed for high temperature heating. May be.
【0022】[0022]
【発明の効果】以上説明してきたように本発明の請求項
1記載の油揚げ用フライヤーにあっては、搬送コンベア
の上側移行部と下側移行部で揚げ行程が行なわれるた
め、搬送コンベアの全長を有効に使用することができ
る。従って、空の搬送部分が減少し、機械長の短縮によ
るコンパクト化を図ることができる。As described above, in the fryer for frying according to claim 1 of the present invention, since the frying process is performed at the upper transition part and the lower transition part of the conveyor, the entire length of the conveyor. Can be used effectively. Therefore, the number of empty conveyance portions is reduced, and the machine length can be shortened to achieve compactness.
【0023】又、請求項2記載の油揚げ用フライヤーに
あっては、低温加熱用と高温加熱用とで油槽が換わるた
め、油温管理が適正にでき、揚げムラのない油揚げ製品
を得ることができるという効果が得られる。Further, in the fryer for frying according to claim 2, since the oil tank is switched between the low temperature heating and the high temperature heating, the oil temperature can be properly controlled, and a frying product without frying unevenness can be obtained. The effect of being able to be obtained is obtained.
【図1】本発明の実施の1形態である油揚げ用フライヤ
ーを示す概略説明図である。FIG. 1 is a schematic explanatory diagram showing a fryer for frying, which is one embodiment of the present invention.
【図2】従来の油揚げ用フライヤーを示す概略説明図で
ある。FIG. 2 is a schematic explanatory view showing a conventional fryer for frying.
1 搬送コンベア 13 上側移行部 14 下側移行部 15 原料保持枠 2 上側油槽 3 下側油槽 1 Transport Conveyor 13 Upper Transition Section 14 Lower Transition Section 15 Raw Material Holding Frame 2 Upper Oil Tank 3 Lower Oil Tank
Claims (2)
ンベアと、 上下に配設された上側油槽及び下側油槽とを備え、 前記搬送コンベアは、上側油槽内を移行する上側移行部
と、下側油槽内を移行する下側移行部とを形成するよう
に掛け回されていること特徴とする油揚げ用フライヤ
ー。1. A transport conveyor to which a raw material holding frame is attached, and an upper oil tank and a lower oil tank that are arranged above and below, respectively, wherein the transport conveyor includes an upper transition section that transitions inside the upper oil tank, and a lower transition section. A fryer for frying, wherein the fryer is hung around so as to form a lower transition portion that transitions in the side oil tank.
いて、一方の油槽が低温加熱用に形成され、他方の油槽
が高温加熱用に形成されていること特徴とする油揚げ用
フライヤー。2. The fryer for frying according to claim 1, wherein one oil tank is formed for low temperature heating and the other oil tank is formed for high temperature heating.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5678196A JPH09220166A (en) | 1996-02-19 | 1996-02-19 | Fryer for fried bean curd |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5678196A JPH09220166A (en) | 1996-02-19 | 1996-02-19 | Fryer for fried bean curd |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH09220166A true JPH09220166A (en) | 1997-08-26 |
Family
ID=13036981
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP5678196A Pending JPH09220166A (en) | 1996-02-19 | 1996-02-19 | Fryer for fried bean curd |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH09220166A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH11346689A (en) * | 1998-04-08 | 1999-12-21 | Ajinomoto Co Inc | Enzyme medicinal preparation and production of noodles |
JP2004229906A (en) * | 2003-01-30 | 2004-08-19 | Fuji Seisakusho:Kk | Device for frying in oil |
JP2008206622A (en) * | 2007-02-26 | 2008-09-11 | Tanico Corp | Fryer |
-
1996
- 1996-02-19 JP JP5678196A patent/JPH09220166A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH11346689A (en) * | 1998-04-08 | 1999-12-21 | Ajinomoto Co Inc | Enzyme medicinal preparation and production of noodles |
JP2004229906A (en) * | 2003-01-30 | 2004-08-19 | Fuji Seisakusho:Kk | Device for frying in oil |
JP2008206622A (en) * | 2007-02-26 | 2008-09-11 | Tanico Corp | Fryer |
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