JPS6282924A - Liquidtight fryer apparatus - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] When deep-frying thick products such as fried kamaboko or fried tofu, if high-temperature oil is used from the beginning, the surface will burn before the heat reaches the core, reducing the quality of the product. To make the product crisp, the product is fried in a frying oil tank filled with frying oil at a low temperature of about ±120°C to 150°C, slowly heating it to the core, then taken out of the low-temperature oil, and then Place for a short time in a frying oil tank with a temperature of about 170°C to 180°C.

A two-step process is used to deep-fry the surface.

The frying oil tank normally used for this type of frying process is a rectangular cross-section, cylindrical, elongated, horizontal container with an open top. The frying process is performed while the workpiece is slowly moved through the oil surface using a conveyor installed so that it is immersed in the oil.

The product placed in this heated oil initially has a high water content, so its specific gravity is heavier than the heated oil, and it sinks into the oil, but within a short time the water evaporates due to heating and the product also expands.
It has a lighter specific gravity than heated oil and floats on the oil surface.

For this reason, the side of the product floating on the oil surface does not come into contact with the heated oil, resulting in incomplete cooking, so it is necessary to turn it over during transport in the oil tank and bring it into contact with the oil surface to heat it. A large number of waterwheel-like rotating blades are installed in the oil tank, and the rotation of these blades turns the product floating on the oil surface, but the device is complicated and the blades can damage the product or cause the product to stick to the blade. It takes a lot of effort to clean and sterilize the equipment.

On the other hand, the biggest problem with fryer stirrups is the deterioration of frying oil due to oxidation, and this deterioration of oil is further accelerated by heating. As a means of preventing this, it has been proposed to float the pan on the oil surface in the oil tank that is in contact with the air to reduce the contact surface with the air. Accidents such as oil spilling may occur, and covering the oil surface will impede the installation of the conveyor installed in the oil tank and the product reversing device, so it is difficult to completely isolate the oil surface from the air. there were.

On the other hand, in order to prevent the frying oil from oxidizing, the product is placed in an airtight horizontal frying oil tank, and the air at the oil level -L is exhausted to the outside using a vacuum pump, etc., and the inside of the oil tank is evacuated. Attempts have been made to improve quality by eliminating oil contact, reducing oil deterioration, and expanding the product using vacuum, but the problem with this is that the product is not continuously stored in a sealed vacuum container. As a solution to this problem, a device for sealing a U-shaped pipe with frying oil and passing the product through this liquid to carry the product into and out of a vacuum frying oil tank is disclosed in Japanese Patent Application No. 60-127190. In this case, it is necessary to install a U-shaped oil seal loading and unloading device before and after the vacuum frying oil tank, and if a low-temperature oil tank and a high-temperature oil tank as mentioned above are required, installing them before and after each oil tank will improve the equipment. There are problems such as the complexity and equipment costs.

In addition, many conventional fryer oil tank heating methods involve heating the oil in the fryer oil tank from the bottom using a gas burner, electric heating tube, etc. installed under the bottom of the water-F oil tank, and the oil level is exposed to the atmosphere. Since the side and top surfaces of the oil tank are not effectively used as heat transfer surfaces to heat the oil, there is a large loss of heating energy.In addition, the oil tank has to be long to ensure a heat transfer surface, and the heating equipment Both the frying oil tank and the frying oil tank have the disadvantage of high equipment costs.

The present invention relates to a continuous fryer that solves these problems.

Next, the present invention will be explained in detail with reference to the drawings.

2 is a rectangular cylindrical oil tank that stores low-temperature oil, and is inclined with the inlet 2 as the top end. Reference numeral 3 denotes a rectangular cylindrical oil tank for storing high-temperature oil, which is inclined with the outlet 4 at the top. These two rectangular tubes are joined together so that they communicate at their bottom ends, and the junction of the low-temperature chamber and the high-temperature chamber forms a V-shape with the communication port 5 serving as the entrance and exit of each chamber as the bottom end. Configure the oil tank.

6 is a conveyor installed so as to be immersed in the frying oil 8 in the oil tank 1 on the low temperature side, which pulls the product introduced from the inlet 2 into the oil tank 1, directs it downward through the slanted oil tank, and transfers it. The product is sent beyond the communication port 5 to the high temperature side oil tank, and 7 is a conveyor installed to be immersed in the frying oil 9 in the high temperature side oil tank 3, and the product passes through the communication port 5 from the low temperature tank L side. The products carried into the high temperature tank 3 side from the bottom end.
The purpose is to raise the inside of the inclined high-temperature tank 3 and carry it out from the outlet 4, and it is preferable to use a blade-like conveyor made of stainless steel or the like or a mesh-like endless conveyor.

The frying oil 8 stored in the low-temperature oil tank and the frying oil 9 in the high-temperature oil tank fill the communication port 5 to form an oil seal, and the respective liquid levels are balanced. lO is an airflow ventilation tube surrounding each oil tank, and a heating source (
The purpose is to make the heated airflow generated by the frying oil tank (not shown) flow along the outer surface of the frying oil tank, heat the frying oil from the outer surface of the tank, and utilize the waste heat of the heating source. Reference numeral 11 denotes an oil removal nozzle used for exchanging or circulating frying oil, and also serves as a collection port for deposits such as fried crumbs generated in the low-temperature oil tank and the high-temperature oil tank.

The above has described the V-shaped oil tank of the first embodiment.As shown in Fig. 2, the oil tank shape is such that the low-temperature side oil tank and the high-temperature side oil tank are vertical, and are placed side by side, with their bottom ends communicating with each other through a U-shaped cylinder. Alternatively, as shown in FIG.
The vertical oil tank is divided by
2, the other may be a high temperature side oil tank 3, and an outlet 4 may be provided, and the space between the bottom end of the partition plate 12 and the inner surface of the bottom of the oil tank is a gap that allows products to pass from the low temperature side oil tank to the high temperature side oil tank. , so as to form a communication port 5 for both tanks.

The cross-sectional shape of the oil tank described below is not limited to a rectangular shape.

Figure 4 shows an example in which the high-temperature side oil tank of the fryer device described above is used with negative pressure. An airtight chamber 14 is joined to make the outlet 4 airtight, and the airtight chamber 14 is provided with a door 15 that can be sealed on the exit side. Reference numeral 16 denotes an air purge nozzle, which is designed to purge air from the airtight chamber using a vacuum pump (not shown) or the like.

In order to fry products using such a fryer device, first, the communication port 5 in the fryer oil tank must be sealed, and the liquid level must be set to a sufficient liquid seal against the negative pressure on the high temperature side to allow frying. The oil is stored in the frying oil tank until Next, a heating device (not shown) heats the oil in each oil tank through the outer wall of the oil tank. The heating fluid heated at the lower part of the oil tank rises inside the ventilation tube 10 along the outer surface of the oil tank, and escapes from the upper part to the outside while heating the tank.

In this way, the oil temperature on the low-temperature side is about 120℃ to 150℃,
Heating is maintained so that the oil temperature on the high temperature side is approximately 150°C to 180°C.

After this, when the product is put into oil from the low-temperature tank inlet 2, the product initially has a high water content, so its specific gravity is higher than that of the oil, and it sinks into the oil, but as it is heated in the oil, the water evaporates and it swells again. As a result, the specific gravity of the product becomes lighter and it floats in the oil, but it is captured by the blades or mesh of a conveyor that rotates at a constant speed in the direction of drawing the product into the oil, and is transferred through the oil to the bottom of the tank while being heated. The products passed through the first port 5 and sent to the high-temperature oil tank rise through the high-temperature oil tank due to their buoyancy, and are captured by the blades or mesh of the conveyor 7 immersed in the oil, resulting in high temperature. After being heated and cooked while rising through the oil at a constant speed, it is scooped up onto the oil surface by the conveyor 7 and discharged to the outside from the outlet 4.

In order to effectively deoil and expand the product processed in this way, it is effective to place the product in a near-vacuum environment after cooking. In this case, the airtight door 15 of the vacuum chamber 14 provided as shown in Fig. 4 is closed, and the inside of the chamber is maintained at a negative pressure of air Torr. Since the communication port 5, which is the inlet, is sealed with liquid, the liquid in the high-temperature side oil tank is sucked and rises, the liquid level in the low-temperature side oil tank decreases, and the liquid level remains stationary as the difference in both liquid levels and negative pressure are balanced. However, since the oil tank on the high temperature side is airtight and maintains negative pressure, products can be continuously carried into the vacuum chamber 14.

In the above embodiment, the product is removed from the vacuum chamber through the airtight door 1.
It is necessary to carry out the operation intermittently by opening and closing the door 5, but if this is to be carried out continuously, an oil-sealed continuous loading and unloading device proposed in Japanese Patent Application No. 6o-127190 is installed airtightly in the airtight chamber 14 instead of the door 15. J! W can also be continued.

In this way, the product is completely immersed in oil and heated.
Since the entire surface of the product is in contact with oil, there is no need for the conventional reversing operation, which eliminates the need for equipment for this purpose, reducing equipment costs, making equipment easier to clean and sterilize, and allowing the oil tank to be tilted. Alternatively, by making it vertical, an oil tank can be obtained that can continuously store oil with different temperature differences, it is easy to collect residue in the oil, the equipment is simple and low-cost, and there are fewer surfaces in contact with oil. Since deterioration due to oil oxidation is prevented, there is less need to change oil, reducing the amount of oil used.Also, since the inlet of the high-temperature side oil tank is liquid-sealed, the high-temperature side oil tank can be sealed with a vacuum chamber sealing device. Since it can be used as a vacuum fryer, it is possible to omit the air cutoff device provided in front of the vacuum fryer room as in the past, which simplifies the device and makes it possible to obtain a vacuum fryer device with a correspondingly lower device cost.

In addition, since the oil is isolated from the outside air, it can be heated from the outer periphery of the oil tank, and the heat transfer surface for heating is increased, so the oil temperature can be raised effectively, so there is less loss of heating energy, and the tank is surrounded by a ventilation tube. As a result, it was possible to obtain a fryer device that effectively utilizes the upward airflow of the exhaust gas generated by heating to heat the oil.

[Brief explanation of drawings]

Figure 1 is a side cross section of the first embodiment of the present invention. Figure 2 is a side cross section of the second embodiment of the present invention. Figure 3 is a side cross section of the third embodiment of the present invention. Figure 4 is a flyer of the present invention. Side sectional view showing the usage status of the device ■, low temperature side oil tank 2. Inlet 3, high temperature side oil tank 4, outlet 5, communication port 6, population side conveyor 7, outlet side conveyor 8, low temperature oil 9, high temperature oil 10, ventilation tube 11, oil removal nozzle 12, partition plate 13, heat insulating material 14, Vacuum chamber 15, door 16, air vent nozzle

Claims (1)

[Claims] 1) A frying oil tank in which the bottom ends of two oil tanks storing oils with different oil temperatures are communicated with each other is filled with oil so as to seal the communication port, and the frying oil tank is immersed in the oil. A fryer device characterized in that a workpiece is transferred from a low-temperature side oil tank to a high-temperature side oil tank by a provided conveying means.2) A patent claim characterized in that the high-temperature side oil tank is used as a negative pressure. 3) The fryer device according to claim 1, characterized in that the fryer device according to claim 1 is provided with a ventilation tube for flowing heated rising air along the side surface of the frying oil tank.