JPS5827529A

JPS5827529A - Fryer

Info

Publication number: JPS5827529A
Application number: JP12652281A
Authority: JP
Inventors: 誠一谷口; 林田　幸雄
Original assignee: Matsushita Electric Industrial Co Ltd
Current assignee: Panasonic Holdings Corp
Priority date: 1981-08-11
Filing date: 1981-08-11
Publication date: 1983-02-18
Also published as: JPS62687B2

Abstract

(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

【発明の詳細な説明】本発明はフライヤに関する。従来ヒータを油中に投入し
て直接油を加熱するようにしたフライヤにあっては、鍋
をヒータが投入できるように深くしであるためそれだけ
余分の油が必要であって、フライヤの使用度数が多くな
るにつれて費用が嵩むことになる０本発明は鍋の形状を
改良して使い易くすると共に使用油量を節減できるフラ
イヤを提案し７ようとするものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fryer. Conventional fryers that directly heat the oil by inserting a heater into the oil require extra oil because the pot is deep enough to accommodate the heater, which reduces the number of times the fryer is used. The cost increases as the amount increases.The present invention aims to propose a fryer that improves the shape of the pan to make it easier to use and to reduce the amount of oil used.

すなわち本発明のフライヤは、基台に軟（ｉ′（する鍋
の底部に、この鍋内に投入するヒータを収容する溝を設
け、溝の傍側に上げ底部を形成したことを特徴とするも
のであって、以下その実施例を図面に基いて説明する。That is, the fryer of the present invention is characterized in that a groove for accommodating a heater to be put into the pot is provided at the bottom of a soft (i') pot on the base, and a raised bottom is formed on the side of the groove. Examples thereof will be described below with reference to the drawings.

（１）　Ｆｉ取手（匂を有する鍋であって、底部に下側
に膨出する環状の１ｌｌ（３）が形成され、＃　（３）
の内側に１ユ上側に膨出する上げ底部（４）が形成され
ている。（６１はこの鍋０）に対して投入引上げ自在の
ヒータ、（６）はヒータ（６１に固定具（７）を介して
取りつけられた温度センサである。ヒータ（６）および
温度センサ（６）は端部をヒータ保持体（８）の上端部
に保持され、ヒータ保持体（８１は、前記鍋（１）をセ
ットする基台（９１の保持体ガイド叫に昇降自在に嵌合
しており、ヒータ（６）および温度センサ（６）はヒー
タ保持体（８）の昇降によｐ鍋（１）から引上げられま
た鍋（］ン内に投入される。(1) Fi handle (a pot with a scent, an annular 1ll (3) that bulges downward at the bottom is formed, # (3)
A raised bottom portion (4) that bulges upward by one unit is formed inside the holder. (61 is a heater that can be put in and pulled out from this pot 0), (6) is a temperature sensor attached to the heater (61 via a fixture (7)).Heater (6) and temperature sensor (6) The end portion of the heater holder (81) is held at the upper end of the heater holder (8), and the heater holder (81) is fitted into the holder guide of the base (91) on which the pot (1) is set so as to be able to move up and down. , the heater (6), and the temperature sensor (6) are lifted out of the pot (1) by the rise and fall of the heater holder (8) and placed into the pot.

ヒータ（５）の折曲して鍋（１）の底部に沿う王安部ヶ
よ。Bend the heater (5) and line it up along the bottom of the pot (1).

投入時に前記壽（３）内に収容される。前記鍋（１）は
底部の溝０）の内側に形成される上げ底部（４（で、基
台＋Ｉｌの鍋支持面に突出形成した保合部０１）Ｋ保合
せしめて１位置ぎめするようにしてもよく、この場合は
と−タ（＋１）を投入したときに正確に構０）に数寄す
ることができる。また溝（３）をヒータ（６）が完全に
没入で′きる深さにしておけばｖＩ４理の邪魔にならず
。It is housed in the container (3) at the time of injection. The pot (1) has a raised bottom portion (4) formed inside the groove 0 at the bottom (and a retaining portion 01 formed protruding from the pot support surface of the base + Il) K and is aligned to be positioned in one position. In this case, when you put in (+1), you can accurately add (+1) to (0). Also, if the groove (3) is made deep enough for the heater (6) to be completely immersed, it will not interfere with the vI4 process.

また揚げ拘引上げ用のバスケットを使用する場合にと一
タｔｉｔによって部分過熱されることがなく。In addition, when using a lifting basket, there is no possibility of partial overheating due to one tap.

揚げ物の出来栄えもよくなる。Fried foods will also come out better.

前記構成において、揚げ物を行なうときは、第１図に示
すように鍋（１ンを基台ｅ）上の所定位置に載置する。In the above configuration, when frying food, the frying pan is placed at a predetermined position on the pot (1 inch is on the base e) as shown in FIG.

この場合前述のように鍋α）に形成された上けぼ部（４
）を基台（９）の保合部（Ｉｌｌと保合するようにして
おけば正確な鍋（１）の位置決めができる０次いで鍋（
１）中に適量の油を注ぎ、ヒータ保持体（８）を降下し
てヒータ（６１を鍋（ｌ）内の油中に投入し、鍋底の擲
（３）内に収容して通電する。この場合油量はヒータ（
ｉｌを投入した鍋（１）の底部が平底であるときと同じ
油温に達する量だけあればよいので、平底の鍋に比して
上げ底部１４）の体積分だけ少量で済む、油が設定温度
に達すると、温度センサ（６１の＜４号によりヒータ（
５）がオン・オフを繰返し、油温は一定温度を保つよう
にコントローＭされ、揚は物調理に適するようになる。In this case, as mentioned above, the upper part (4) formed on the pot α)
) to the retaining part (Ill) of the base (9), you can accurately position the pan (1).
1) Pour an appropriate amount of oil into the pot, lower the heater holder (8), put the heater (61) into the oil in the pot (l), house it in the scoop (3) at the bottom of the pot, and turn on electricity. In this case, the oil amount is determined by the heater (
You only need the amount of oil that reaches the same oil temperature as when the bottom of the pot (1) in which you put the oil is flat-bottomed, so you only need a small amount of oil by the volume of the raised-bottomed pot (14) compared to a flat-bottomed pot. When the temperature is reached, the heater (
5) is repeatedly turned on and off, and the oil temperature is controlled to maintain a constant temperature, making it suitable for frying.

ポテトフライ等同時に多量の材料を揚げる場合、バスケ
ットを使用することがあるが、実施−で触れたように鍋
底の碑Ｃ３）を充分深くしてヒータ（６１が溝（３）内
に没入するようにしておけばバスケット使用の邪魔にも
ならず、またバスケットが恰−タ−１に接触して部分過
熱され折角・のｌ１６け物が焦げたりする心配もない。When frying a large amount of ingredients at the same time, such as fried potatoes, a basket may be used, but as mentioned in the implementation section, make sure that the monument (C3) on the bottom of the pot is deep enough so that the heater (61) is submerged in the groove (3). If you do this, it won't get in the way of using the basket, and you won't have to worry about the basket coming into contact with the turret 1, causing partial overheating and burning the food.

本発明のフライヤによれば、鍋内の油中に投入するヒー
タを収容する溝を鍋底に設けたので、ヒータが調理作業
の邪魔になったり、ヒータの付近に部分過熱状態を生じ
たりするおそれが殆んど解消され、また商の傍側に上げ
底部を形成したので、この上げ底部の体積分だけ使用油
量が少くて済み、経済的である。According to the fryer of the present invention, since the bottom of the pot is provided with a groove for accommodating the heater that is inserted into the oil in the pot, there is a risk that the heater may interfere with the cooking process or cause a partial overheating state near the heater. Since the raised bottom part is formed on the side of the quotient, the amount of oil used can be reduced by the volume of the raised bottom part, which is economical.

[Brief explanation of the drawing]

第１図は本発明の実施例゛を示す一部切欠き正面図、第
２図は第１図の平面図、第３図はヒータを引上げて鍋を
はずした場合の正面図、第４図は第３図の平面図、第５
図は鍋の底面図である。（１）・・・鍋、（３）・−溝、（４）・・・上げ底部
、（６）・−・ヒータ。１会）・・・基台、（■）・・・保合部代理人　　森　
本　義　弘１３０第４図第５図Fig. 1 is a partially cutaway front view showing an embodiment of the present invention, Fig. 2 is a plan view of Fig. 1, Fig. 3 is a front view when the heater is pulled up and the pot is removed, Fig. 4 is the plan view of Figure 3,
The figure is a bottom view of the pot. (1)...Pot, (3)...Groove, (4)...Raised bottom, (6)...Heater. 1)...Basic, (■)...Treasury Department Agent Mori
Yoshihiro Moto130 Figure 4 Figure 5

Claims

[Scope of Claims] 1. A fryer characterized in that a groove for accommodating a heater to be put into the pot is provided in the bottom of a pot placed on a base, and a raised bottom is formed on the side of the groove. a The top of the pot can be attached to the base with the bottom attached to the attachment part of the base.
A fryer according to claim 1. (a) The fryer according to claim 1, wherein the pot has a bottom groove configured to a depth that allows the heater to be immersed therein.