JPS6330362Y2 - - Google Patents

Description

[Detailed description of the invention] (a) Industrial application field The present invention relates to a frying device that uses microwave heating.

(b) Prior Art FIG. 3 shows a known oil frying device of this type, which is also disclosed in Japanese Patent Publication No. 59-21616. Microwaves generated from magnetron 1 pass through waveguide 2
It is supplied to the microwave heating chamber 3 through. The bottom of the microwave heating chamber 3 is an oil bath 4 filled with edible oil, and this oil bath is connected to a meandering sheathed heater 5.
is heated to a high temperature. A pair of lifting arms 6
(one of which is not visible because it is in the shadow of the other arm 6) is rotated around a fulcrum 8 by the action of a motor 7, and a basket 9 suspended from its tip is raised and lowered as the lifting arm 6 rotates.

Therefore, food 10 is placed in basket 9 removed from heating chamber 3 and hung from the tip of lifting arm 6 in the upper position, after which the door 11 of the heating chamber is closed and basket 9 is lowered by rotating lifting arm 6 and immersed in oil bath 4. When microwaves are applied in this state, the food is fried well by the high temperature oil and microwaves. After this process, lifting arm 6 is returned to the upper position again and basket 9 is removed from the heating chamber through door 11.

FIG. 4 shows details of the basket 9 used in the above device. This basket is a rectangular container made of metal rods, and a support rod 12 is installed above the opening of the basket, and both ends of the support rod are hung on the tips of a pair of lifting arms 6 (FIG. 3). .

What should be improved in the above-mentioned conventional apparatus is the uneven finish on the surface of fried foods. That is, when the fried food stored in the basket 9 and submerged in the oil bath 4 rises to the surface of the oil bath 4, there is an inconvenience that the surface portion of the fried food exposed to the air is not fried. It is. Further, when the fried food is in the form of a flat plate with a relatively large area, the center of the back surface of the fried food floating almost parallel to the oil surface tends to be insufficiently heated.

Conventionally, for this reason, during the frying process, the door 11 was opened and the fried food in the basket 9 was stirred,
We are working on turning it inside out.

(c) Problems to be solved by the invention The invention can prevent fried foods in the basket from floating to the surface of the oil bath with simple preliminary work, and
It provides a structure that can evenly heat both the front and back sides of flat-shaped fried foods.

(d) Means for Solving the Problems The frying apparatus of the present invention includes a microwave heating chamber with an oil bath at the bottom, a heater for heating the oil bath, a basket submerged in the oil bath and containing fried foods,
comprising a lifting arm disposed within the heating chamber and raising and lowering the basket relative to the oil bath;
The basket is characterized in that it has an inclined upper surface.

(E) Effect According to the present invention, even if the fried food in the basket tries to float to the surface of the oil bath, the upper surface of the basket prevents it from floating. Furthermore, since the upper surface of the basket is sloped, the flat plate-shaped fried food is inclined along the upper surface, promoting oil convection and uniformly heating the entire back surface of the fried food.

(F) Embodiment Figure 2 shows an embodiment of the present invention, in which a basket 20
Except for, the other configuration is the same as in Fig. 4,
Therefore, by assigning the same numbers, the explanation thereof will be omitted.

FIG. 1 shows details of the basket 20 used in the apparatus of this embodiment. The basket 20 consists of left-right symmetrical substantially rectangular parallelepiped containers 21 and 22,
Upper surfaces 21a, 22a, lower surfaces 21b, 22b, respectively.
Front side 21c, 22c and rear side 21d, 22d
Further, a common side surface 23 forms the right side surface of the left container 21 and the left side surface of the right container 22 in common.
Each of these surfaces is formed by bending or welding metal rods, and allows oil to enter and exit the oil bath 4 and microwaves to pass therethrough. Left container 2
Both the left side 21e of the container 1 and the right side 22e of the right container 22 are open, and through these openings, fried foods can be taken in and out of the containers 21 and 22, respectively, as shown by the arrows.

A pair of legs 24 and 25 are suspended from the common side surface 23, and a support rod 26 is horizontally fixed to both legs. The support rod 26 has both ends hung on the lifting arms 6, 6, and is used to suspend the basket 20 from the lifting arms 6, and the support rod center portion 27 coated with a low dielectric loss material such as Teflon functions as a handle. . The left and right containers 21, 22 have a substantially V-shape so as to be inclined (indicated by angle α in the figure) with respect to the horizontal plane when the basket 20 is suspended from the lifting arm 6 as described above.

Therefore, the basket 20 is as shown in FIG.
By substantially completely submerging the fried food 10 in the oil bath 4, even if the fried food 10 in the basket 20 tries to float during the frying process, the upper surfaces 21a and 22a prevent it from floating. Furthermore, since the upper surfaces 21a and 22a are inclined, the flat fried food is inclined along the upper surfaces. This inclination promotes convection of oil in the oil bath 4 more than when the fried food is placed parallel to the oil surface, and the oil evenly crawls up the entire back surface of the slanted fried food, making it difficult to use a flat plate like this. The back side of the deep-fried food is also heated evenly. For this purpose, the inclination angle α of the upper surfaces 21a, 22a is preferably 15 degrees or more, and is preferably 45 degrees or less in order to prevent the fried food in the basket from rising above the inside of the basket.

(g) Effects of the invention According to the invention, the presence of the upper surface of the basket suppresses the floating of fried foods to the oil bath surface, and even in the case of flat fried foods, the slope along the upper surface promotes oil convection. Therefore, it is possible to achieve a uniform fried state for almost all shapes of fried foods.

[Brief explanation of the drawing]

1 and 2 show an embodiment of the present invention, and the first
2 is a sectional view of the device, FIG. 3 is a sectional view of a conventional device, and FIG. 4 is a perspective view of a basket used in the device. 3...Microwave heating chamber, 4...Oil bath, 5...
Heater, 6...Lifting arm, 10...Fried food, 2
0...Basket.

Claims (1)

[Scope of utility model registration request] a microwave heating chamber with an oil bath at the bottom; a heater for heating the oil bath; a basket submerged in the oil bath for storing fried foods; and a basket disposed within the heating chamber, the basket being raised and lowered relative to the oil bath. What is claimed is: 1. A frying device comprising a lifting arm, wherein the basket has an inclined upper surface.