KR101297347B1 - Apparatus for deep-frying - Google Patents

Abstract

The present invention relates to a frying device for automated frying of foods such as snacks and ramen. According to an embodiment of the present invention, the food is fried in heated oil to lower the moisture content of the food, and a conveyer for conveying the food, the oil is contained, and the oil kiln passed through the conveyor submerged in the oil. And it proposes a frying apparatus including a preheat dryer for preheating and drying the food contained in the conveyor before entering the oil kiln.

Description

Frying Device {Apparatus for deep-frying}

The present invention relates to a frying device for automated frying of foods such as snacks and ramen.

Foods produced by frying in oil, commonly referred to as yum yum snack or yum noodle, are widely used because they can have a long shelf life. Frying devices have been developed to continuously fry large quantities of food in a communist mass production system.

Looking at the manufacturing process of the ramen which is one of the foods manufactured using such a frying device, the step of mixing the starch, additives and water in the stored flour raw material, rolling the blended to extract the curved noodle, this Steaming at high temperatures, dividing the appropriate amount into a moldable form, lead-type step, frying the divided side in oil, and cooling and packaging the fried side.

The step of steaming at high temperatures is to cook the noodles to some extent, usually through hot steam. The frying step, ie the frying process, aims to add a fat component to the cotton to balance nutrition and also to remove moisture from the cotton.

In the frying process, a large amount of fat or oil is contained in the noodles during the dehydration of the steam boiled noodles. In the case of ramen, the content of these fats and oils was found to range from 15% to 22%. Therefore, it is classified as a food having a high content of milk fat in nutritional distribution, and is treated as a high-calorie food.

In addition, the steamed surfaces in a large automated frying apparatus are continuously fed by the conveyor, so that the oil in the oil kiln through which the conveyor is locked requires continuous heating. This continuous heating of the oil promotes the oxidation of the oil and proceeds faster than the fresh fresh oil supplemented as the ramen absorbs. The rate of oxidation of oil depends on the temperature of the oil and the amount of oil.

The oil kiln passing time of the conventional steamed ramen is 45 seconds to 90 seconds, and the temperature of the heated oil is in the range of 140 degrees to 150 degrees. The oxidation rate of the oil is faster than the turnover of the oil, which is the time to exchange for a new oil. Therefore, in the continuous frying unit, the entire oil is changed at a cycle of about one week, and at the same time, the whole washing of the oil kiln is required, and accordingly, the consumption of the discarded oil is considerable.

These low oil turnover rates and the problem of containing large amounts of oils in fried foods are present throughout the foods fried in oils.

The present invention has been made in order to solve the above-mentioned problems, and has the purpose of reducing the amount of oil and fat maintained in the final product by shortening the time for food such as ramen or snack to pass through the oil kiln.

It also has the purpose of easily recovering oil discharged from food after passing through the oil kiln.

In order to achieve the above object, the present invention is to lower the water content of the food by splashing the food in heated oil, the conveyor for transporting the food, the oil is contained, and the conveyor is submerged in the oil A frying apparatus including a preheating dryer and a preheater for preheating and drying the food contained in the conveyor before entering the kiln are provided.

In this case, the preheat dryer may spray the air heated by the heater to the food contained in the conveyor.

In addition, the food is ramen, and the heating temperature of the air may be 110 degrees Celsius to 125 degrees Celsius.

In detail, the preheating dryer has an inlet and an outlet through which the conveyor passes, a housing 31 having an air circulation passage through which the conveyor passes, and a heater unit 32 for heating air flowing through the passage. ), A transfer part for moving the air along the passage.

Furthermore, the belt of the conveyor can pass air in the thickness direction, the passage is provided with a duct for guiding the flow of air, the outlet of the duct is to surround the top and bottom of the conveyor spaced apart Can be.

In addition, the housing may further include a vent portion for exchanging air circulating through the passage with external air.

In addition, the conveyor passes the forward conveying portion for transporting the food immersed in the oil contained in the oil kiln, and the reverse recovery portion to return after discharging the fried food passes through the lower portion of the oil kiln It may be configured not to pass.

In addition, the conveyor passing through the discharge portion of the oil kiln passes, it may further include a hot air desulfurizer for separating the oil remaining in the food by blowing the heated air to the food on the conveyor.

At this time, the hot air degreaser includes a hot air supply unit for injecting heated air to the food fried in the oil kiln and the air separation unit for collecting the air containing the oil separated from the food, and separating the oil from the air It may be.

In addition, the hot air degasser is connected to a blower for sucking and supplying air, a heater for heating the air, an air knife for injecting heated air from the top of the conveyor toward food, and the air knife, A hot air supply unit having a cover body surrounding the upper space of the conveyor and a side surface of the cover body, the exhaust fan for sucking the injected air, and separating and discharging oil from the air discharged from the exhaust fan. It may include an oil separation unit having a cyclone.

According to an embodiment of the present invention, since the temperature of the food put into the oil kiln while passing through the preheat dryer, and preliminary drying is made, it is possible to shorten the frying time more than the prior art. The short frying time also has the advantage of significantly lowering the maintenance content of the final product. In addition, the oil consumption is low, and thus the oil turnover is improved.

Furthermore, only the conveying part of the conveyor is configured to be immersed in the oil kiln, so that the oil level can be lowered, which reduces oil consumption and slows the oxidation of oil as compared to the prior art, thereby further improving oil turnover. Will be.

In addition, it is possible to further lower the oil content of the food through the hot air deodorizer, and to efficiently recover the oil separated from the food, thereby reducing the consumption of oil.

1 is a schematic plan view of a frying apparatus according to an embodiment of the present invention.
FIG. 2 is a schematic front view of the embodiment shown in FIG. 1. FIG.
Figure 3 is a schematic side view of the preheat dryer employed in the embodiment shown in Figure 1;
Figure 4 is a front view schematically showing the relationship between the conveyor and the oil kiln employed in the embodiment shown in FIG.
5 is a plan view schematically showing a hot air degreaser employed in the embodiment shown in FIG. 1.
Figure 6 is a side view schematically showing a hot air degasser shown in FIG.
7 is a side view showing a cyclone according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described the configuration, function and operation of the frying device according to an embodiment of the present invention. However, the same reference numerals for similar or identical components are used uniformly.

1 and 2 schematically show a frying device according to an embodiment of the present invention.

The frying apparatus 10 is capable of lowering the water content of the food by continuously splashing a plurality of foods into heated oil. This frying device 10 can be used in connection with other devices for processing food to be fried. For example, when the food is ramen, the frying device is connected to the outlet side of the steaming device in which the rolled ramen is steamed. Therefore, it is used to continuously fry a plurality of ramen divided into a certain amount after being cooked to some extent in oil.

In addition, the rear end of the frying device may be further provided with a packaging device for wrapping the fried ramen.

In the frying apparatus 10 according to an embodiment of the present invention, a preheating dryer for preheating and drying the food before entering the conveyor 1 for transporting food, an oil kiln containing oil 2 and an oil kiln 2 is provided. It includes (3).

Firstly, the conveyor 1 has made infinite track, as is widely known. Since the conveyor 1 passes in a state immersed in high temperature oil, it is preferable that the conveyor 1 is made of a metal material such as stainless steel that does not come out of deformation or harmful components even by heating. In particular, a chain conveyor can be used to transport food at the correct speed.

The conveyor 1 is operated by a drive motor 11 provided on the outlet side. The position of this drive motor can be changed.

In addition, the belt of the conveyor 1 can pass oil in the thickness direction. This is to allow oil to come into contact with food or to allow oil to come out easily at the start of immersion and finish out of oil. Such a belt may be made of mesh.

Alternatively, the belt is provided side by side along the longitudinal direction of the conveyor is connected to the chain is rotated together, it may be made of a plurality of cradle (not shown) the bottom of the mesh. One cradle forms a plurality of compartments in which the partitions are opened up and down, and may be configured to contain food for each partition.

In addition, food that is usually transported to the conveyor is to stay on the conveyor by the weight of the food, but the top of the open compartment is further provided with an openable cover, such that snacks, donuts and other foods that easily float in the oil during the frying process compartment It can also be configured to stay inside.

The oil kiln 2 is provided along the longitudinal direction of the conveyor. The bottom of the oil kiln is recessed to collect oil. The conveyor for transporting food moves along the curved bottom 21 of the oil kiln, so that the food passes through the oil submerged state.

On the other hand, one side of the oil kiln 2 is further provided with an oil heater 24 for heating and circulating the oil. The oil heater 24 is provided side by side with the oil kiln (2), and the oil kiln is in communication with the pipes (243, 244).

The oil heater 24 includes a reservoir 241 for storing fresh oil, a pump 243 for oil circulation, and a heater 242 for heating circulating oil. In addition, a filter (not shown) for separating the debris and the like of the food contained in the circulating oil is provided. With this oil heater, the oil temperature of the oil kiln can be kept constant, and the oil of the oil kiln can be replenished by the foods discharged containing the oil.

In particular, the communication structure of the oil kiln (2) and the oil heater (24), the oil heater 24 is discharge pipe at the rear end of the oil kiln (2 exiting the oil kiln on the basis of the conveyor movement) ( After the oil is introduced through 243, heated and filtered, the heated oil is supplied through the supply pipe 244 at the front end of the oil kiln 2.

At this time, the front end of the oil kiln 2 is provided with a plurality of nozzles 245 divided in the supply pipe. These nozzles are arranged side by side along the width of the oil kiln, and the oil discharged from the supply pipe is supplied evenly along the width of the oil kiln.

Furthermore, some of the heated oil is fed into the middle of the oil kiln. This intermediate feeding method is additionally installed in the case of long oil kilns to prevent the oil temperature from lowering in the middle of the oil kiln. Such a configuration can be omitted.

As such, when oil is supplied from the front of the oil kiln, and oil is recovered from the rear, the flow of oil in the oil kiln is made constant along the length of the oil kiln. The flow direction of this oil coincides with the traveling direction of the conveyor.

In oil kilns, oil naturally forms along its length, so there is no stagnation of oil in any part. Therefore, the oil is stagnant in certain parts and oxidized to solve the disadvantage of worsening the whole oil.

On the other hand, in the prior art, oil was injected from both ends of the oil kiln in the longitudinal direction and recovered at the center. This is because when the oil is supplied only in one direction when considering the length of the oil kiln, the temperature of the oil is too low on the rear end side.

On the other hand, in the present invention, even if the oil is injected only in the front part of the oil kiln, there is no problem caused by the temperature drop in the whole of the oil kiln, because the length of the oil kiln can be formed shorter than the conventional.

Specifically, one of the factors that can reduce the length of the oil kiln in the present invention is the preheat dryer (3) employed in the present invention.

The preheat dryer (3) is to raise the temperature of the food to match the oil temperature before the food enters the oil kiln. Moreover, it is for removing the water contained in food to some extent in advance. The preheat dryer is provided with heating means for heating the food. The heating means may be a heating heating wire spaced apart from the food to heat the food by radiant heat.

Preheat dryer (3) according to an embodiment of the present invention is to spray the air heated by the heater unit 32 to the food contained in the conveyor 1 to dry while preheating the food. Hot air drying method is effective to blow off the moisture mainly present on the surface of food.

The hot air can be obtained by reheating the air while allowing air to be circulated in a limited space as described below, or can be configured to inhale outside air to generate heat, heat the food, and discharge it to the outside again.

Foods that have been heated and dried by hot air in advance are in a condition that can shorten the time for the food to be fried in oil because the water content is lowered. In addition, the heated food can be poured into hot oil and immediately fried. This saves the time it takes before the food is heated to the temperature of the oil, further reducing the frying time.

The heating temperature of the food by the preheat dryer may vary depending on the type of food, the temperature of the heated oil and the water content. For example, in the case of ramen, the temperature of the air may be set to 110 degrees Celsius to 125 degrees Celsius. In general, the temperature of fried ramen in circulation is 140 degrees Celsius to 150 degrees Celsius.

The temperature of the air injected into the ramen ranges lower than this, but when the air temperature is less than 110 degrees Celsius, the low temperature ramen does not fry directly in the hot oil, which has the disadvantage of increasing the length of the oil kiln. In addition, since the oil is absorbed as it is until the temperature is raised and fried, the fat content is increased after the frying is finished.

On the other hand, when the temperature exceeds 125 degrees Celsius, heating and drying proceeds rapidly on the outer surface of the ramen that is directly exposed to hot air, while heating and drying proceed relatively slowly in the middle portion of the ramen which further contains water. As a result, the dried difference between the surface and the inside is greatly enlarged, the fried state is changed for each part, and there is a disadvantage in that the merchandise is greatly lowered.

1 to 3 schematically show the configuration of the preheat dryer.

The preheat dryer 3 includes a housing 31, a heater 32, and a transfer 33.

The housing 31 forms an outer shape and the conveyor is formed to penetrate the lower end portion. That is, the inlet and outlet through which the conveyor 1 passes are formed in the housing 31 in the surface which mutually opposed. Each inlet and outlet corresponds to the conveyor and is formed to have a length longer than the upper and lower heights. Possible inlets and outlets have a small area so that heat inside the housing is not lost to the outside.

An air circulation passage W is formed inside the housing 31. The passage W is divided into an upper space W1 and a lower space W2 by a diaphragm 311 disposed horizontally at an inner middle height of the housing, and the upper space W1 and the lower space W2 are partitioned. Both ends of 311 and the inner wall of the housing 31 communicate with each other. Therefore, the air inside the housing 31 can circulate the lower space W2 and the upper space W1. 3, this air circulation is indicated by an arrow.

The conveyor 1 penetrates the lower space W2. At this time, the advancing direction of the air and the moving direction of the conveyor are perpendicular to each other. This allows the air passing through the conveyor 1 to immediately move away from the food and into the upper space W1.

Therefore, the air that is cooled while being in contact with food and containing moisture is removed from the food for a long time without being in contact with the food, and it is important for the relatively dry and heated new air to be in direct contact with the food.

On the other hand, the heater portion 32 is provided inside the passage W. Such a heater may have various configurations, and a heat exchanger in which a heating wire is rolled into a coil or a heat exchanger having a high temperature steam or the like may be used. The heater unit does not select any kind as long as it can heat the air passing therethrough.

On the other hand, the transfer part 33 is a means for forcing the circulation of air. The transfer part 33 is divided into a fan 331 provided in the passage and a driving means for rotating the fan. As shown, the driving means is provided with a rotating motor 332, a rotating shaft 333 of the fan, a belt 334 connecting them, or other mechanical device for rotating the fan may be used. Furthermore, the driving means for rotating the fan may be provided inside the passage.

In the figure, although the heater unit 32 is provided on one side of the upper space W1 and the fan 331 is provided on the other side, the positions of the heater unit and the transfer unit are changeable. In addition, they may be provided in the lower space.

Such a preheat dryer has an advantage of improving thermal efficiency compared to a method of circulating and reheating a limited volume of air formed by a housing, by heating external air to heat food and then throwing it out again.

When operating for a certain period of time, the humidity of the air is gradually increased, thereby lowering the drying efficiency, which is provided with a plurality of preheat dryers 3 in series, so that the drying rate of food gradually increases with each preheat dryer 3. The solution can be solved if possible. 1 and 2, three preheat dryers 3 are continuously installed. The number of successive configurations of such preheat dryers may vary.

Furthermore, the housing 31 may further include a vent 34 to allow air circulating in the passage W to be exchanged with external air.

The vent part 34 may be a vent fan device 341 communicated with the housing, or an opening / closing door capable of opening the inside of the housing. In the case of the vent fan device 341, the wet air in the housing 31 is discharged to the outside by the operation thereof, and the external air is relatively dry at the inlet or outlet of the conveyor 1 formed in the housing 31. Is actively sucked into the interior of the housing to discharge the wet air therein.

Alternatively, the opening / closing door may be opened to allow the internal and external air to be naturally exchanged with each other.

The operation of the vent part is made intermittently, and may be designed to be operated by hand or intermittently by a timer at a predetermined time.

In addition, when a plurality of preheat dryers 3 are provided, the housings may be in communication with each other, and one vent fan device 341 may be installed, and the air of all the housings may be discharged to the outside by its operation. In this case, it is possible to lower the installation cost by providing one vent fan apparatus for the plurality of preheat dryers.

Referring back to Figure 3, the passage (W) is provided with a duct 35 for guiding the flow of air, the outlet of the duct 35 is formed to surround the upper and lower surfaces of the conveyor (1). The duct 35 has one end coupled to a portion connecting the upper space W1 and the lower space W2, and the other ends, that is, the discharge ports 351 and 352, are spaced apart from the upper and lower portions of the conveyor.

The outlets 351 and 352 of the duct 35 are formed to blow air to both the upper and lower parts of the conveyor 1, and the belt of the conveyor allows air to pass therethrough, so that hot air is simultaneously applied to the upper and lower surfaces of the food. Will be blown. Therefore, heating and drying of the food proceed simultaneously at the upper and lower sides of the food. This increases the heating and drying rate of the food and helps to evenly dry it.

If the hot air blows only at the top of the food, there is a risk that the soft food is pressed by the belt of the conveyor and the shape is broken. In addition, when the hot air blows only from the lower portion of the food, there is a risk that the food is separated from the conveyor. According to the present invention, the duct for discharging hot air from the top and the bottom can solve this problem.

Further, the inside of the duct 35 is further provided with a branch plate 353 to adjust the amount of air discharged from the first discharge port 351 toward the top of the conveyor, the second discharge port 352 toward the bottom. Can be. The dividing plate 353 divides the internal space of the duct 35 from the point where the first outlet 351 and the second outlet 352 meet.

If the splitter plate divides the cross section of the duct, the amount of air discharged from the first and second discharge ports is equal to each other. In the case of moisture, the branch plate may asymmetrically divide the duct internal space so that the amount of air at the second outlet is larger.

Meanwhile, the relationship between the conveyor and the oil kiln will be described with reference to FIGS. 1 to 2 and 4.

The conveyor 1 which forms the caterpillar can be divided into the conveying part 1a which conveys food, and the collection | recovery part 1b which does not convey food.

One of the features of the present invention is that the forward conveying portion (1a) for transporting food passes through the oil contained in the oil kiln (2), and the reverse recovery portion (1b) is returned after the food is discharged The oil does not pass through the bottom of the kiln (2). To this end, a space through which the recovery part 1b passes is formed in the lower part of the oil kiln 2. In addition, a pedestal 22 and a container 23 for collecting oil falling from the recovery unit 1b are further provided. Although not shown, the container can be configured to be recovered to the above-described oil heater by a separate fluid pump.

Since only the conveying part 1a in the forward direction of the conveyor is configured to pass through the oil, the oil level in the oil kiln 2 can be lowered. This reduces the total amount of oil in the kiln, thereby reducing the oxidation of the oil. That is, the use time of oil can be extended.

By providing the arrangement of the conveyor and the preheat dryer described above, the amount of oil in the frying apparatus is greatly reduced as compared with the prior art. That is, the oil level is lower than that of the conventional technology by only carrying the conveying part, and the length of the oil kiln can be shortened by using a preheating dryer. Therefore, the oxidation of the oil can be slowed down, and the newly replenished oil can greatly slow down the cycle of replacing the entire oil.

Meanwhile, the hot air degreaser is illustrated in FIGS. 1 and 2 and 5 to 7.

In the frying apparatus according to the embodiment of the present invention, a conveyor passing through the discharge portion of the oil kiln 2 passes, and blows hot air to the food on the conveyor to separate the oil remaining in the food. More included. Such hot air degreaser can be omitted.

Foods delivered from oil kilns contain large amounts of oil and fat on their surfaces. In particular, ramen noodles have a large surface area due to the nature of the winding noodles, and the noodle is adjacent to each other, so that oil exists in the gap between the noodle.

In order to quickly separate this oil from the food, the hot air degasser 4 blows air strongly to the food. In addition, this air is heated to prevent the oil on the surface of the food from hardening. The temperature of the air is higher than the temperature at which the oil used starts to harden and is determined differently depending on the type of oil blended.

As the heated air is blown from the top to the bottom of the food conveyed by the conveyor, the oil separated from the food surface escapes to the bottom. The dislodged oil passes through the belt of the conveyor and falls to a pedestal provided to be spaced apart from the lower part of the conveyor, and is then collected and recovered by the above-described oil heater. In addition, the small particles of oil separated from the food does not fall to the pedestal, but moves with the flow of air. The oil particles contained in the air are sucked with the air and then recovered by means of separating from the air.

The hot air degreaser 4 may be divided into a hot air supply unit 41 and an oil separation unit 42 functionally.

The hot air supply unit 41 is to heat the outside air, and spray it to the food fried in the oil kiln, the oil separator 42 collects air containing oil separated from the food, and separates the oil from the air It is.

The hot air supply unit 41 includes a blower 411 for sucking and supplying air, a heater 412 for heating the air, and an air knife 413 for spraying the heated air from the upper portion of the conveyor 1 toward the food. And a cover body 414 connected to the air knife 413 and surrounding the upper space of the conveyor.

The blower 411 may be a turbo fan that sucks outside air by compressing the motor and compresses and discharges the outside air. The discharge port of the blower 411 to the discharge port of the air knife are connected by the first blower duct 41a. The heater 412 is a heat exchanger installed in the middle of the air first blowing duct 41a, and a high temperature steam provided in a separate boiler facility may be used as the heat medium. Or the heat medium may be other fluids widely used in addition to steam.

The air knife 413 is provided with a discharge port on the upper portion of the conveyor to allow the heated air to have a high blowing pressure and to be exposed to food placed on the upper portion of the conveyor. On the other hand, the cover body 414 forms the entrance and exit port of the conveyor, and wraps around at least the discharge port of the air knife 413 and the upper surface of the conveyor 1. Therefore, the air discharged from the air knife 413 flows into the inner space of the cover body 414 after being discharged toward the food.

At this time, as described above, even if the oil of food splashes in all directions by the strongly blown air, the cover body 414 prevents this. This prevents oil from scattering during operation and contaminating other devices around it, and reduces the amount of oil consumed as it scatters, thus increasing oil recovery.

On the other hand, the oil separator 42 is in communication with one side of the cover body 414, by separating the oil from the exhaust fan 421 for sucking the injected air, and the air discharged from the exhaust fan 421 And discharge cyclone 422.

One side of the cover body 414 is connected to the second blowing duct 42a. An exhaust fan 421 is provided in the middle of the second blowing duct 42a to suck the air inside the cover body 414. The exhaust fan 421 has a well-known configuration and includes driving means such as a rotating body that provides suction power and a motor that rotates the rotating body. Air sucked into the exhaust fan is moved to the cyclone 422, as shown in FIG.

The inlet of the cyclone 422 is in communication with the outlet side of the discharge fan. The eccentrically conveyed air into the interior of the cyclone 422 is lowered while turning along the inner surface of the cyclone. In this turning process, oil having a higher specific gravity than air is collected by the centrifugal force on the inner wall of the cyclone. As the particles are combined, the load increases, and eventually the lower part of the cyclone is discharged. In addition, the oil separated air is moved to the center of the cyclone and then rises and is discharged to the outside. Oil recovered in the cyclone is pumped or recovered by an oil heater or the like by self-gravity.

In the present invention, the separation of air and oil using a cyclone is illustrated, but a gas-liquid separator having a known configuration capable of separating oil and air may be used.

As the hot air degasser is installed just outside the outlet of the oil kiln, the fried food quickly separates the oil present on the surface of the food before absorbing more oil, thus lowering the oil content of the final food. do.

In addition, since the air injected into the food is heated so that the oil does not harden, it is possible to effectively separate the excess oil from the food while preventing the cooling and solidification of the oil.

In addition, by separating and recovering the oil particles contained in the blown air from the air has the economic advantage by minimizing the loss of oil.

10: frying device
1: conveyor
11 driving motor 1a carrying part 1b recovery part
2: oil kiln
21: bottom 22: pedestal 23: container 24: oil heater
241: reservoir 242: heater 243: pump 243: discharge piping
244: supply piping 245: nozzle
3: preheat dryer
31 housing 311 diaphragm W: passage W1 upper space
W2: lower space 32: heater 33: transfer 331: fan
332: rotary motor 333: rotary shaft 334: belt 34: band part
341: vent fan apparatus 35: duct 351: first outlet
352: second outlet 353: branch plate
4: hot air degreaser
41: hot air supply unit 411: blower 412: heater 413: air knife
414: cover body 41a: first blowing duct 42: oil separation unit
421: exhaust fan 422: cyclone 42a: second blowing duct

Claims (10)

To lower the moisture content of the food by frying the food in heated oil,
Conveyor to transfer the food, the air can pass in the thickness direction,
An oil kiln containing the oil, passing through the conveyor submerged in the oil, and
Preheat dryer for preheating and drying the food contained in the conveyor before entering the oil kiln,
The conveyor passing through the discharge section of the oil kiln passes, hot air desulfurizer for separating the oil remaining in the food by blowing the heated air to the food on the conveyor
Lt; / RTI >
The preheat dryer,
An inlet and an outlet through which the conveyor passes, and a housing defining an air circulation passage through which the conveyor passes, and
A heater unit for heating the air flowing through the passage,
The passage is provided with a duct for guiding the flow of air, the outlet of the duct surrounds the upper and lower surfaces of the conveyor spaced apart,
The hot air desorber is
Hot air supply unit for injecting heated air to the food fried in the oil kiln and
An oil separator for collecting air containing oil separated from the food and separating oil from the air
Frying device.
delete In claim 1,
The food is ramen,
The frying apparatus of the air heating temperature is 110 degrees Celsius to 125 degrees Celsius.
In claim 1,
The preheat dryer
And a conveying unit for moving the air along the passage. delete 5. The method of claim 4,
The housing
And a vent portion for allowing air circulating in the passage to be exchanged with outside air. In claim 1,
The conveyor is
The forward conveying portion for transporting the food is immersed in the oil in the oil kiln,
A frying device, in which the reverse portion recovers after discharging the fried food, passes through the lower portion of the oil kiln and does not pass through the oil. delete delete In claim 1,
The hot air supply unit
A blower for sucking and supplying air, a heater for heating the air, an air knife for injecting heated air from the upper part of the conveyor toward the food, and an air knife connected to the upper part of the conveyor, With cover body which there is,
The oil separation unit,
Is in communication with one side of the cover body, and having an exhaust fan for sucking the injected air, and a cyclone for separating and discharging oil from the air discharged from the exhaust fan
Frying device.

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