KR101196864B1 - Apparatus for cooking for fried food - Google Patents

Abstract

The present invention can be used to make a large amount of fried foods using oil heated at a low temperature, such as to maintain the taste of the fried foods, reduce the production of carcinogens and increase the thermal efficiency when cooking fried foods A cooking apparatus for frying food is disclosed.
The frying cooking apparatus of the present invention includes a case provided with a space therein, a hermetic lid coupled to the case, a heating plate disposed inside the case to supply heat, and an oil sump disposed in the case and containing oil for frying. The side of the bottom protrudes downward and includes an oil circulation portion provided with an oil flow passage therein, and the oil reservoir preferably has a bottom surface of an inner portion of the oil circulation portion in a horizontal plane.

Description

Apparatus for cooking for fried food}

The present invention relates to a frying cooking apparatus, and more particularly, it can be used to make a fried dish, such as duck meat using oil heated at a low temperature, to maintain a constant taste of the fried dish and to produce a carcinogen It relates to a frying cooking apparatus that can increase the thermal efficiency when reducing and frying.

In general, fried foods are widely used in homes and restaurants since they can be cooked relatively easily due to the wide selection of ingredients such as various fish, meats and vegetables. Recently, they are specialized in increasing fast food and chicken restaurants. .

FIG. 7 is a cross-sectional view of a general fryer used to fry chicken in oil at a high temperature and vertically cut. Chicken fry in hot oil at 170-200 ° C. Such a fryer typically includes a bowl 101 having a structure in which the lower end portion 101a of the center protrudes into a convex shape.

Chicken fry is put in the oil bowl (101) to heat the bowl 101 to a high temperature (170 ~ 200 ℃). And if you put the chicken in oil heated enough to take out the chicken after a certain time will be fried chicken.

These fried chicken dishes are cooked at a relatively high temperature, and when a large amount of chicken is fried in hot oil for cooking, the crunchy and savory taste increases. And there is a problem of low thermal efficiency.

In the conventional bowl 101, convex portions of the lower end portion 101a are heated by fire intensively so that convection occurs in the up and down directions (indicated by dotted arrows in FIG. 7). This convection prevents the temperature of the oil from being kept constant throughout the entire area within the bowl 101. That is, as the a part, which is the center side of the bottom part 101a, and the b part, which is the side side, are heated to different temperatures, convection phenomena generated in the up and down directions also vary, so that the bottom part 101a and the top part 101b have different temperatures. Can be maintained.

As such, the temperature difference between the oil at the lower end 101a and the upper end 101b of the bowl 101 may be used for fried foods fried with high temperature oil, which is generally 170 ° C. or more. However, in the case of deep frying foods having a low temperature of 160 ° C. or less, there is a problem that it is difficult to produce a uniform taste due to the temperature difference between the oils at the lower end portion 101a and the upper end portion 101b of the conventional bowl 101.

Therefore, the fryer having a large convection phenomenon occurring in the bowl 101 in this way is not suitable for frying foods that fry meat at low temperatures.

In addition, the conventional fryer has a problem that the upper portion of the bowl 101 is made open, the thermal efficiency is lowered.

Therefore, the present invention has been proposed to solve the above problems, an object of the present invention is to fry a large amount of duck meat at a low temperature, while maintaining the internal temperature of the fry barrel as a whole to soften the meat to smooth the taste To provide a cooking apparatus for deep frying can be maintained.

In addition, the present invention is to provide a fried food cooking apparatus that can reduce the carcinogens that can be generated by the reaction of the oil and ingredients by fried duck meat and the like at a low temperature.

In addition, the present invention is to provide a cooking apparatus for cooking frying to increase the heat efficiency by reducing the heat loss at the same time configured in a closed type.

In order to achieve the object as described above, the present invention, a case provided with a space therein, a hermetic lid coupled to the case, a heating plate disposed inside the case to supply heat, disposed in the case and frying oil It includes an oil container is accommodated, the oil barrel provides a cooking apparatus for frying cooking including an oil circulation portion is provided with an oil flow passage therein the side side of the bottom protruding downward.

The oil barrel preferably includes a horizontal surface portion of which the bottom surface of the inner portion of the oil circulation portion is horizontal.

The oil flow passage is preferably provided at a lower position compared to the height of the bottom surface of the oil barrel.

The oil barrel is preferably connected to the oil discharge pipe to the oil circulation.

The oil sump and the heating plate are preferably disposed in an indirect heating manner apart from a certain distance.

The oil barrel is preferably a heat diffusion plate disposed horizontally therein.

The thermal diffusion plate is preferably provided with a plurality of through holes at regular intervals.

The oil barrel is preferably provided with fixing parts protruding to the side of the inside so that the heat diffusion plate can be disposed.

The case is preferably provided with a temperature sensor that can measure the internal temperature of the sump.

The hermetic lid is preferably provided with a pressure control valve that can constantly adjust the pressure inside the sump.

Preferably, the oil barrel is provided with a floating impurity removal pipe capable of discharging impurities contained in the frying oil to the outside.

The heating plate is preferably made of a heating device for generating heat by heating with electricity.

The present invention is such that the bottom surface of the frying pan is horizontally made uniformly heat transfer to the oil contained in the inside of the sump, the oil flow passage protruding downward toward the edge side of the frying barrel is provided along this oil passage By allowing convection to occur, the temperature inside the sump is kept constant throughout the entire area, thereby producing a light taste evenly when frying in large quantities.

In addition, the present invention can be fried in oil baked at a low temperature of less than 160 ℃ cooking can be suppressed the occurrence of carcinogens due to the reaction of the oil and ingredients.

In addition, the present invention is provided with an oil circulation portion protruding downward along the bottom periphery of the bottom of the oil barrel and at the same time has an effect of minimizing heat leakage to the outside to increase the thermal efficiency.

1 is a view showing the appearance of a frying cooking apparatus for explaining an embodiment of the present invention.
2 is a cross-sectional view taken along line II-II of FIG.
3 is a view showing a heating plate applied to the embodiment of the present invention.
4 is a view illustrating a thermal diffusion plate capable of uniformly spreading the temperature of the oil contained in the sump and the sump of oil in order to explain the embodiment of the present invention.
5 is a cross-sectional view taken along the line VV of FIG. 4.
6 is a plan view of a frying pan applied to an embodiment of the present invention.
FIG. 7 is a cross-sectional view of a bowl applied to a general fryer in the vertical direction.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a perspective view for explaining an embodiment of the present invention, Figure 2 is a cross-sectional view of the cut II-II of Figure 1, showing a cooking apparatus for frying. The cooking apparatus for frying includes a case (1), a heating plate (3), an oil barrel (5), and a thermal diffusion plate (7).

Case 1 is provided with a space inside and made of a heat insulating material can prevent the heat to flow out. Case 1 is a closed lid 9 is coupled to the top. The sealed lid 9 is preferably coupled to the case 1 so that it can be opened by a hinge or the like. The closed lid 9 is preferably a handle 11 is coupled to the upper surface so that the user can easily open.

It is preferable that the sealing member is coupled to the case 1 or the sealed lid 9 so that the case 1 and the sealed lid 9 are coupled in a sealed state. The case 1 and the hermetic lid 9 may maintain a closed state in which the heat is leaked to the outside to increase thermal efficiency.

 The heating plate 3 is provided in the inner space bottom side of the case 1, as shown to FIG. 2 and FIG. The heating plate 3 is preferably made of a heating device in which a heating wire or the like is built and heated by electricity to generate heat.

The heating plate 3 is preferably spaced apart from the sump 5 to heat the sump 5 by an indirect heating method. This indirect heating method can supply heat uniformly to the lower end of the sump (5) can help to maintain a uniform temperature in the entire area for frying oil contained in the sump (5).

The oil sump 5 includes the horizontal surface part 5a which the bottom surface 5a made horizontal and flat as shown in FIG.4 and FIG.5. And the oil container 5 includes the oil circulation part 5b which protrudes in the downward direction on the edge side of the horizontal surface part 5a. The oil circulation portion 5b is provided with an oil flow passage 5c.

The oil flow passage 5c is provided along the bottom edge of the oil barrel 5 and is preferably disposed on the lower side when referring to the horizontal surface portion 5a. Of course, this oil flow passage (5c) is connected to the inside of the oil barrel (5).

That is, the oil flow passage 5c is provided at the edge in a corrugated shape along the bottom of the bottom of the oil barrel 5.

The oil flow passage 5c may be formed in a corrugated shape in a circular shape along the edge of the bottom surface when the oil barrel 5 is circular.

In the oil flow passage 5c provided by the oil circulation part 5b, the frying oil heated by the heating plate 3 circulates along the valley in the left or right direction, so that the entire frying oil can be heated. have.

An oil discharge pipe 15 connected to the oil flow passage 5c is disposed in the oil circulation portion 5b of the oil barrel 5. The oil discharge pipe 15 is for discharging the oil for frying and the dripped dregs contained in the oil container 5 to the outside. It is preferable that the oil discharge pipe 15 is provided with an on-off valve 17.

On the other hand, the total size of the oil barrel 5 is preferably made of about 500mm in the width (W1), about 500mm in the length (W2), and the total height (H) of about 300 ~ 400mm.

In addition, as shown in FIG. 5, the oil container 5 preferably has a thickness t of 1.5 mm or more. The thickness of the oil barrel 5 is more preferably made in the range of 1.5mm to 5mm.

In addition, the oil circulation portion 5b preferably has a width w of about 50 mm or less. In the embodiment of the present invention, the width (w) of the oil circulation portion 5b is more preferably made in the range of 30 ~ 50mm.

And the height h of the oil circulation portion 5b is preferably made in the range of 50 ~ 70mm.

In addition, the ratio of the width w and the height h of the oil circulation part 5b is preferably about 1: 1 to about 2.3.

As such, the thickness of the oil container 5 and the width (w) and the height (h) of the oil circulation part 5b are limited in size, may facilitate processing and maximize the effect of the embodiment of the present invention. Because.

The case 1 is coupled to a temperature sensor 19 for measuring the temperature of the frying oil contained in the sump (5). The user can check the temperature of the frying oil measured by the temperature sensor 19 through the display on the display unit (not shown).

On the other hand, in the oil container 5 described above, the thermal diffusion plate 7 is disposed at a predetermined distance from the bottom.

The thermal diffusion plate 7 may be mounted on the fixing parts 23 provided in a protruding form in the oil barrel 5 to be disposed in the oil barrel 5. The thermal diffusion plate 7 is preferably placed on the fixing portion 23 so as to be easily lifted out as needed. The thermal diffusion plate 7 is preferably arranged horizontally.

This thermal diffusion plate 7 is preferably provided with through holes 7a which are drilled at regular intervals.

And the thermal diffusion plate 7 may serve to evenly spread the heat transferred to the frying oil through the holes (7a) to maintain a uniform temperature as a whole. The entire thermal diffusion plate 7 may be heated to the same temperature as the frying oil to heat the frying oil evenly as a whole.

In addition, the thermal diffusion plate 7 also serves to prevent the food residues from going to the bottom in the process of fried foods such as duck.

The middle portion or the upper portion of the sump (5) is coupled to the wound removal pipe 25 for discharging the impurities mixed in the frying oil to the outside. It is preferable that another open / close valve 27 is also installed in the floating object removing pipe 25.

The wound removal pipe 25 can easily discharge the wounded to oil to the outside. Therefore, the frying oil can be kept clean.

On the other hand, the closed lid (9) is provided with a pressure regulating valve (29) capable of maintaining a constant pressure of the oil container (5). The pressure regulating valve 29 is opened when the pressure inside the oil container 5 is equal to or higher than a predetermined pressure, so that the pressure of the oil container 5 can be maintained at a constant pressure at all times.

Referring to the operation of the embodiment of the present invention made in this way in detail as follows.

The user opens the airtight lid 9 to fill the oil container 5 with frying oil. And the sealing lid 9 is fixed to the case 1 to seal the oil container 5. At this time, the case 1 and the sealed lid 9 may be coupled by a conventional fastening device (not shown).

Then, the user operates the heating plate 3 generated by electricity. Then, the heat heated in the heating plate 3 is indirectly transferred to the oil circulation part 5b provided in the lower part of the oil container 5 and the horizontal surface part 5a which is the bottom surface of the lower part of the oil container 5. .

The heat transferred to the oil circulation part 5b and the horizontal surface part 5a heats the frying oil contained in the oil container 5.

At this time, the heat transferred to the oil circulation portion 5b heats the frying oil in the oil flow passage 5c. As the frying oil is heated, convection occurs, and due to the difference in density due to the convection and heating, the oil can be circulated gradually along the oil flow passage 5c.

And the horizontal surface portion (5a) of the bottom of the oil barrel 5 is heated in the entire surface while heating the frying oil contained in the oil barrel (5). Then, the frying oil contained in the sump (5) is heated in the entire bottom surface. That is, the bottom surface of the horizontal surface portion 5a may be uniformly heated as a whole, compared to a conventional bowl having the flat surface portion 5a having a flat surface.

And while the oil is circulated through the holes provided in the heat diffusion plate (7), heat is transferred and heated, and heat is spread evenly through the surface of the heat diffusion plate (7) to heat the frying oil. Therefore, by the structure of the oil container 5 of the present embodiment, the frying oil is baked relatively uniformly in the whole area. That is, even in different regions such as region A and region B of FIG. 5, relatively similar temperatures can be obtained in a short time. That is, the entire area is heated in the horizontal surface portion 5a and quickly spreads to the thermal diffusion plate 7 in a large area so that heat can be transferred.

In particular, this embodiment is very suitable for fried foods by putting duck meat and the like in a frying oil baked at a low temperature of 160 ℃ or less. Deep fried duck meat with a frying oil baked at a temperature below 160 ° C. will improve the quality of the meat and provide a soft and light taste.

The embodiment of the present invention serves to maintain the taste of the fried food by maintaining a constant temperature of the frying oil when the temperature of the frying oil is kept constant in the entire oil barrel 5 when the fried food is fried in large quantities.

In addition, when fried foods at low temperatures can reduce the carcinogens generated in the process of frying the ingredients such as duck meat in the frying oil can make a healthy fried food.

When residue is generated and floated in the frying oil contained in the oil container 5, the contaminated frying oil and impurities may be removed through the wound removal pipe 25. That is, when the on-off valve 27 installed in the wound removal pipe 15 is opened, frying oil containing impurities may be discharged to the outside through the wound removal pipe 25.

And when it is necessary to finish the frying and take out the frying oil in the oil container (5) to the outside through the oil discharge pipe (15) by opening and closing the valve (17) installed in the oil discharge pipe (15) Can drain frying oil.

In particular, the embodiment of the present invention is made of a closed structure while the oil circulation portion 5b provided in the lower portion of the oil container 5 is provided in a form surrounding the bottom edge of the oil container 5 to reduce the heat escape to the outside There is an advantage that can increase the thermal efficiency.

The structure of this embodiment of the present invention is very suitable for making fried foods in large quantities in a low temperature frying oil heated to 160 ℃ or less.

1. case, 3. heating plate,
5. oil sump, 7. thermal diffusion plate,
9. Hermetic lid, 11. Handle,
15. oil drain pipe, 17, 27.
19. Temperature sensor, 23. Fixed part,
25. Float removal pipe, 29. Pressure regulating valve,

Claims (13)

A case provided with space therein;
A heating plate disposed inside the case and supplying heat;
An oil sump disposed in the case and accommodating frying oil;
The sump is
The bottom edge protrudes downward to include an oil circulation portion provided with an oil flow passage therein,
The sump is
It includes a horizontal surface portion of which the bottom surface of the inner portion of the oil circulation is horizontal,
The oil flow passage
Is provided in a lower position compared to the height of the bottom surface of the sump,
The oil sump and the heating plate are arranged in an indirect heating manner apart from a certain distance,
The sump is
A thermal diffusion plate arranged horizontally therein is disposed,
The thermal diffusion plate is
Deep frying cooking apparatus provided with a plurality of through holes at regular intervals. The method according to claim 1,
In the case
Cooking apparatus for deep frying food is combined with a closed lid to close or open the case. delete delete The method according to claim 1,
The sump is
Deep frying cooking apparatus for connecting the oil discharge pipe to the oil circulation. delete delete delete The method according to claim 1,
The sump is
Cooking apparatus for frying dishes provided with fixing parts protruding to the side of the inside so that the thermal diffusion plate can be disposed. The method according to claim 1,
In the case
Deep frying cooking apparatus provided with a temperature sensor that can measure the internal temperature of the sump. The method according to claim 2,
The hermetic lid
Cooking apparatus for frying dishes provided with a pressure control valve that can adjust the pressure inside the sump constant. The method according to claim 1,
In the sump
A cooking apparatus for frying food, provided with a floating impurity removing pipe for discharging impurities contained in the frying oil to the outside. The method according to claim 1,
The heating plate
A frying cooking apparatus comprising a heating device that generates electricity by heating with electricity.

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