KR102010671B1 - A Temperature Control Device for Fryer - Google Patents

Abstract

The present invention relates to a temperature control device for a fryer, more preferably, when the temperature of the oil in the fryer rises above the target temperature, the frying oil by heating the fryer at a cooking start temperature before falling back to the target temperature again. It is possible to quickly recover to the proper temperature for this cooking, and to determine the cooking time according to the temperature of the oil lowered when the frying is added, so as to have an optimum frying degree, and at a predetermined temperature before reaching the target temperature. By lowering the heating degree of the heating part, and the degree and timing of lowering the heating degree can be adjusted according to the difference between the minimum temperature of the oil and the target temperature and the fryer capacity, thereby minimizing the degree of the oil temperature exceeding the target temperature. It relates to a temperature control device for fryer.

Description

A Temperature Control Device for Fryer

The present invention relates to a temperature control device for a fryer, more preferably, when the temperature of the oil in the fryer rises above the target temperature, the frying oil by heating the fryer at a cooking start temperature before falling back to the target temperature again. It is possible to quickly recover to the proper temperature for this cooking, and to determine the cooking time according to the temperature of the oil lowered when the frying is added, so as to have an optimum frying degree, and at a predetermined temperature before reaching the target temperature. By lowering the heating degree of the heating part, and the degree and timing of lowering the heating degree can be adjusted according to the difference between the minimum temperature of the oil and the target temperature and the fryer capacity, thereby minimizing the degree of the oil temperature exceeding the target temperature. It relates to a temperature control device for fryer.

In general, when cooking fried food in a restaurant, a large amount of frying oil is put in a tank of a certain capacity and heated by a gas or electric heater to fry the food.

In the case of the commercial fryer, the preference for clean fried food is increased and the oil can be replaced frequently, but the oil price is continuously rising, and the cost of oil is putting a considerable burden on the restaurant. In addition, due to increased environmental concerns, the cost of processing large amounts of oil discarded after frying continues to increase. Therefore, the development of the fryer in recent years is made in the direction of reducing the capacity of the oil.

In general, the fryer stops heating the oil when it reaches the target temperature, and starts heating the oil only when the temperature of the oil falls below the target temperature. However, even if the fryer stops heating at the target temperature, the heat remaining in the tank causes the temperature of the oil to rise above the target temperature.

Conventionally, a large-capacity fryer is mainly made, but the temperature exceeding the target temperature is only 2 to 5 ° C., but the capacity of the fryer is reduced, causing the phenomenon of exceeding the target temperature by 15 to 20 ° C. or more.

Therefore, it is easy to oxidize due to overheating of frying oil, there is a high risk of fire, and it takes a long time to recover to the proper temperature of frying (preferably within -5 ℃ ~ 5 ℃ of set temperature). There is a problem of delay. In addition, when cooking food, there is a problem that the food is burned or lost due to excessive oil temperature.

In addition, when the oil temperature greatly exceeds the set temperature, the cooking water is added when the tempering temperature (preferably within the range of -5 ℃ to 5 ℃ of the set temperature) of the frying to shorten the cooking time. Heating does not start until the temperature is lower than the set temperature, so heating does not start until the set temperature is reached even after the input of the food. There was a problem.

Nevertheless, the fryer is mainly made only in the development of a technology that can quickly increase the temperature as in the following patent document.

(Patent literature)

Registered Patent Publication No. 10-1664344 (2016. 10. 04. registration) "Electromagnetic induction heating fryer for business"

The present invention has been made to solve the above problems,

The present invention provides a temperature control device for a fryer to enable the frying oil to quickly recover to the proper temperature for cooking to shorten the cooking time, save energy consumed for cooking, and improve the taste of the fried food. The purpose is to.

The present invention has an object to provide a temperature control device for a fryer to ensure that the frying water has an optimum degree of frying.

It is an object of the present invention to provide a temperature control device for a fryer to enable an optimal cooking time setting suitable for a cooking environment and fried water.

It is an object of the present invention to provide a fryer thermostat that can minimize the degree to which the oil temperature exceeds the target temperature.

The present invention is implemented by the embodiment having the following configuration to achieve the above object.

According to an embodiment of the present invention, the fryer temperature control apparatus according to the present invention is a heating unit for supplying heat to the fryer, a temperature sensor for measuring the temperature of the oil in the fryer, according to the temperature measured by the temperature sensor And a control unit for controlling an operation of a heating unit, wherein the control unit sets a target temperature of the oil temperature in the fryer so that the heating unit operates only at or below a target temperature, and sets a starting temperature separately from a target temperature. When the temperature of the oil exceeds the aperture start temperature, and then lowers the aperture start temperature again, it includes an aperture start unit for restarting the operation of the heating unit at the aperture start temperature, wherein the aperture start temperature is higher than the target temperature. It is characterized by having.

According to another embodiment of the present invention, in the temperature control apparatus for a fryer according to the present invention, the aperture start unit is to exceed the aperture start temperature by the aperture start temperature setting module for setting the aperture start temperature, and the temperature sensor When it is detected, the aperture start unit operating module for starting the operation of the aperture start unit and the aperture start temperature monitoring for monitoring whether the oil temperature falls below the aperture start temperature when the aperture start unit is started by the aperture start unit operation module. And a heating unit operating module for re-activating the heating unit when it is detected that the oil falls below the aperture starting temperature by the module and the aperture starting temperature monitoring module.

According to another embodiment of the present invention, in the temperature control apparatus for a fryer according to the present invention, the control unit is a cooking time adjusting unit for determining the cooking time of the frying water according to the temperature of the oil falling from the target temperature when the frying oil is added It is characterized by including.

According to another embodiment of the present invention, in the frying machine temperature control apparatus according to the present invention, the cooking time adjusting unit cooking time according to the falling temperature to set the cooking time according to the falling temperature falling from the target temperature when the oil of the fried water A setting module, a falling temperature determination module for determining a falling temperature falling from a target temperature at the start of cooking, and a cooking time determination module for determining a cooking time according to the falling temperature determined by the falling temperature determination module. do.

According to another embodiment of the present invention, in the frying machine temperature control apparatus according to the present invention, the cooking time adjusting unit includes a sensitivity setting cooking time setting module for differently setting the cooking time for each falling temperature according to the sensitivity, The cooking time determining module is configured to determine the cooking time for each falling temperature according to the selected sensitivity, so that cooking can be made according to the cooking environment and the fried water.

According to another embodiment of the present invention, in the frying machine temperature control apparatus according to the present invention, the controller is characterized in that it comprises a heating control unit for lowering the heating degree of the heating unit at a predetermined temperature before reaching the target temperature.

According to another embodiment of the present invention, in the frying machine temperature control apparatus according to the present invention, the heating control unit adjusts the heating degree and the degree of heating according to the difference between the minimum temperature and the target temperature at which the temperature of the oil starts to rise; Characterized in that the viewpoint is adjusted.

According to another embodiment of the present invention, in the temperature control apparatus for a fryer according to the present invention, the heating control unit is characterized in that the adjustment time of the heating degree and the heating degree according to the capacity of the fryer.

The present invention can obtain the following effects by the configuration, combination, and use relationship described above with the present embodiment.

According to the present invention, when the temperature of the oil in the fryer rises above the target temperature, the fryer is quickly heated to an appropriate temperature for cooking by heating the fryer at the cooking start temperature before falling back to the target temperature. It has the effect of shortening the cooking time, saving energy consumed for cooking, and improving the taste of the fried food.

The present invention is to determine the cooking time according to the temperature of the oil falling during the addition of the frying, so that the cooking can be made for a suitable time for the frying put into the fryer, through which the frying can have an optimum degree of frying It is effective.

According to the present invention, the cooking time is adjusted according to the sensitivity set at the time of determining the cooking time according to the temperature of the oil which is lowered, thereby making it possible to set the optimum cooking time for the cooking environment and the fried water.

The present invention is to lower the degree of heating of the heating portion at a certain temperature before reaching the target temperature, the degree and timing of lowering the heating degree is adjusted according to the difference between the minimum temperature and the target temperature of the oil or the capacity of the fryer, The effect is to minimize the extent to which the temperature exceeds the target temperature.

1 is a block diagram of a fryer temperature control apparatus according to an embodiment of the present invention
2 is a block diagram showing the configuration of the target temperature heating unit of FIG.
3 is a block diagram illustrating a configuration of an aperture start unit of FIG. 1.
Figure 4 is a block diagram showing the configuration of the cooking time adjusting unit of FIG.
Figure 5 is a block diagram showing the configuration of the heating control of Figure 1
6 is a reference diagram showing an example of a fryer to which another fryer temperature control device is applied to an embodiment of the present invention;

Hereinafter, with reference to the accompanying drawings, preferred embodiments of the fryer temperature control device according to the present invention will be described in detail. In the following description of the present invention, if it is determined that a detailed description of a known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. Throughout the specification, when a part is said to "include" any component, which means that it may further include other components, except to exclude other components unless specifically stated otherwise, also described in the specification The terms "... unit", "... module" and the like refer to a unit for processing at least one function or operation, which may be implemented by hardware or software or a combination of hardware and software.

1 to 6, the temperature control device for a fryer according to an embodiment of the present invention, the temperature control device for a fryer is a heating unit 3, supplying heat to the fryer (F), fryer (F) The temperature sensor 1 for measuring the temperature of the oil in the), and the control unit 5 for controlling the operation of the heating unit 3 in accordance with the temperature measured by the temperature sensor (1).

Temperature control device for fryer according to the present invention is mainly applied to commercial fryer selling chicken, french fries, and other fried foods using a large amount of oil, a large amount of oil should be heated to 170 ℃ or more suitable for frying In addition, it should be maintained at a temperature suitable for frying for a certain time, and the use of oil for a long time by preventing the oxidation of oil, it is important to properly control the temperature of the oil in the fryer (F).

The commercial fryer sets the appropriate target temperature according to the type of food to be fried so that the oil is heated and stops the operation of the heating unit 3 when the target temperature is reached. As a result, the oil temperature rises above the target temperature. As described in the background art, commercial fryers have recently been inclined to decrease the capacity of oil in order to reduce the amount of oil used. As a result, the rising speed of the oil is further increased to exceed the target temperature of 15 to 20 ° C. .

Therefore, in recent years, commercial fryers promote oxidation of oil and increase the risk of fire, and take longer to recover to the proper temperature of fry (hereinafter, referred to as -5 ° C to 5 ° C of the target temperature). There is a problem that the fried water burns or loses taste when cooking.

In addition, when the temperature of the oil exceeds the target temperature and the fried water is added, the temperature of the oil is lowered. In the related art, the oil is restored to an appropriate temperature by operating the heating unit 3 while lowering the temperature below the target temperature. I could do it. However, in this case, since the heating unit 3 does not operate until the target temperature is reached, the width of the temperature lowering below the target temperature is large according to the input of the frying water, and thus, the oil takes a long time to recover to the proper temperature. The longer and longer time the fried water stays at a lower temperature than the proper temperature, there is a problem that the taste of the fried water falls.

In addition, the conventional commercial fryer sets the cooking time according to the weight of the frying water to be put into the oil, the user directly selects the weight of the frying water to be put to determine the cooking time of the frying machine. At this time, when the fried water is added to the fryer, the temperature of the oil drops sharply by 20 ° C. or more. However, as the capacity of the fryer decreases in recent years, the decrease in oil temperature becomes larger, and the decrease in oil temperature varies depending on the type of frying water, the frozen state, and the surrounding environment. Since it is difficult, the fried water cannot be fried in an appropriate cooking time.

Therefore, in the present invention, even if the capacity of the fryer is reduced by controlling the temperature of the oil, the temperature exceeded from the target temperature is minimized, and when the target temperature exceeds a predetermined temperature, the temperature of the oil is lowered to the target temperature after the addition of the frying water. By operating in advance beforehand to minimize the temperature drop due to the addition of the fried water, it is possible to quickly recover to the appropriate temperature, thereby reducing the cooking time and improve the taste. In addition, the cooking time of the fryer is not determined according to the weight, but determined according to the width of the temperature lowered by the input of the frying, so that the optimum cooking time can be set, and the cooking determined according to the fall width of the temperature. The time can be set differently according to the sensitivity, and the optimum cooking time setting according to the cooking environment can be drastically improved.

The temperature sensor (1) is installed in the fryer (F) to measure the temperature of the oil, so as to measure the temperature of the oil in real time, the measured temperature is transmitted to the control unit (5) heating unit (3) It is to be a standard to operate.

The heating unit 3 is configured to heat the oil in the fryer F, and may be applied as a burner that generates heat in accordance with the supply of gas or an electric heater that generates heat in accordance with the supply of electricity. Any structure may be used as long as it can be heated. The heating unit 3 is controlled by the control unit 5 to minimize the degree of the oil temperature exceeds the target temperature, to allow the recovery to a proper temperature is made quickly, and according to the input frying water Heat during cooking to maximize the flavor of the tempura.

The control unit 5 is configured to control the operation of the heating unit 3 to operate the heating unit 3 according to the temperature of the oil in the fryer F measured by the temperature sensor 1. . The control unit 5 sets the target temperature so that the oil is heated to the optimum temperature according to the fried water, and the heating unit 3 operates to raise the temperature of the oil to the target temperature, and when the target temperature is reached The operation of the heating unit 3 is stopped. When the temperature of the oil falls below the target temperature again, the operation of the heating unit 3 is started to maintain the target temperature. In addition, when the temperature of the oil exceeds the target temperature, the control unit 5 operates the heating unit 3 before falling to the target temperature when the temperature of the oil decreases due to the addition of the fry. Reduce the fall of the temperature and allow it to recover quickly to the target temperature. In addition, the control unit 5 allows the cooking time to be determined according to the temperature lowered from the target temperature during the introduction of the fry, so that the optimum cooking time can be set, and the heating step before the target temperature is reached when the oil is heated. Lower the temperature so that the oil temperature exceeds the target temperature. To this end, the control unit 5 includes a target temperature heating unit 51, a cooking start unit 53, a cooking time adjusting unit 55, and a heating adjusting unit 57.

The target temperature heating unit 51 is configured to operate the heating unit 3 so that the temperature of the oil in the fryer F maintains the target temperature, and keeps the heating unit 3 until the oil temperature reaches the target temperature. When the target temperature is reached, the operation of the heating unit 3 is stopped. To this end, the target temperature heating unit 51 starts the operation of the heating unit 3 when the target temperature setting module 511 for setting the target temperature as shown in FIG. The heating start module 512, the target temperature detection module 513 for detecting when the temperature measured by the temperature sensor 1 reaches the target temperature, the operation of the heating unit 3 when the target temperature is detected It includes a heating stop module 514 to stop. Therefore, the target temperature heating unit 51 is to maintain the temperature of the oil within the range of -5 ℃ ~ 5 ℃ at the target temperature so that the fried water can be properly fried. However, as described above, even when the operation of the heating unit 3 stops at the target temperature as the capacity of the fryer is recently reduced, the temperature of the oil exceeds the target temperature by 15 to 20 ° C. or more. It is possible to reduce the degree of excess of the target temperature by the heating control unit 57, and if the target temperature is exceeded, the heating unit (3) in advance by the aperture start unit 53 before falling to the target temperature when the fried water is added To reduce the recovery time to the target temperature.

When the temperature of the oil exceeds a target temperature of more than a predetermined temperature, the cooking start unit 53 starts the operation of the heating unit 3 to start cooking even before falling to the target temperature after the introduction of the frying water. As described above, a recent commercial fryer is often heated beyond the target temperature by 15 ° C. or more even when the operation of the heating unit 3 is stopped, and heating starts again only when the temperature of the oil drops to the target temperature. Therefore, even if the temperature of the oil falls to the target temperature, the heating unit 3 does not operate until the target temperature is reached, and thus the width of the falling temperature increases, and the temperature of the oil is returned to the proper temperature. It takes a lot of time to recover. Therefore, a lot of energy is consumed to recover the temperature of the oil, the time is longer, the cooking time is increased, the time for which the fried water stays at a lower temperature, the taste is reduced. Therefore, the stopper 53 may start the operation of the heating unit 3 at a stop start temperature higher than a target temperature when the fry is added, thereby reducing the drop in temperature due to the fry, and thus shortening the cooking time. Reduce the energy input for recovery to the proper temperature, and improve the taste of the fried water through a quick recovery to the proper temperature. To this end, the diaphragm start unit 53 is a diaphragm start temperature setting module 531, a diaphragm start operating module 532, a diaphragm start temperature monitoring module 533, and a heating unit operating module 534 as shown in FIG. 3. It may include.

The aperture start temperature setting module 531 is configured to set a temperature higher than a target temperature at which the operation of the heating unit 3 starts. For example, when the target temperature is 180 ° C, the aperture start temperature is set to 183 ° C. can do. Therefore, after the temperature of the oil is heated to 180 ° C. according to the operation of the heating unit 3 at the start of cooking, the operation of the heating unit 3 is turned off, but due to the residual heat remaining in the fryer F, When the temperature exceeds 183 ° C., the operation of the aperture start temperature monitoring module 533 is started by the aperture start operation module 532 to monitor that 183 ° C. is detected again, and 183 ° C., which is the start time of the aperture, is detected again. In this case, the heating unit 3 may be operated through the heating unit operation module 534.

The stopper operation module 532 starts the operation of the heating unit 3 by the operation of the separate cooking start button of the fryer F, and reaches the target temperature after the operation of the heating unit 3 is turned off, the temperature of the oil When the aperture start temperature set by the aperture start temperature setting module 531 is reached, the operation of the aperture start temperature monitoring module 533 is started. Therefore, it is possible to monitor that the temperature of the oil falls below the aperture start temperature again. In addition, the aperture start operation module 532 is operated only when a separate cooking start button is pressed in order to operate only when the fried water is added, and detects that the temperature of the oil reaches the aperture start temperature. Accordingly, the aperture start temperature monitoring module 533 may be executed.

The aperture start temperature monitoring module 533 is configured to monitor the temperature of the oil exceeding the aperture start temperature falls below the aperture start temperature again when the operation is started by the aperture start operation module 532. If it is monitored to fall below to execute the heating operation module 534.

The heating unit operation module 534 is to operate the heating unit 3 when the temperature of the oil exceeding the aperture start temperature falls below the aperture start temperature again by the aperture start temperature monitoring module 533. do. Therefore, the heating unit operation module 534 may operate the heating unit 3 before the temperature of the oil falls to the target temperature. Therefore, it is possible to reduce the width of the falling oil temperature in accordance with the input of the fried water, thereby enabling a quick recovery to the appropriate temperature, it is possible to shorten the cooking time and reduce energy use, improve the taste.

The cooking time adjusting unit 55 is configured to adjust the cooking time according to the temperature of the oil falling from the target temperature when the frying is added, so that it is possible to accurately set the cooking time for the optimum taste. As described above, the conventional frying machine is configured to determine the cooking time according to the weight, and when the user inputs the wrong weight of frying water, accurate cooking cannot be performed, and it is very cumbersome to add the weight correctly every time. In particular, large fast food restaurants or chicken restaurants, such a task is more difficult to reduce the taste of chicken, French fries and the like. In addition, even if the fried foods have the same weight, the temperature is lowered when the fried food is added depending on the frozen state, the ambient temperature, and the type of the fried food, and thus there is a problem that the appropriate cooking time is changed. Therefore, in order to solve this problem, the present invention is to determine the cooking time according to the difference of the temperature falling from the target temperature, in this case by calculating the accurate frying time irrespective of the weight of the frying water, the frozen state, the ambient temperature, the type of frying water Proper cooking can be achieved. In addition, the cooking time adjusting unit 55 determines the cooking time according to the temperature lowered for each set sensitivity by setting the sensitivity of the various stages, so as to find and set the optimum cooking time for the user's environment and the product to be fried. To help. To this end, the cooking time adjusting unit 55 is a cooking time setting module 551 for each falling temperature, cooking time setting module 552 for each sensitivity, sensitivity selection module 553, the falling temperature determination, as shown in FIG. The module 554 may include a cooking time determining module 555.

The falling time cooking time setting module 551 is configured to set the cooking time according to the difference between the falling temperature and the target temperature according to the input of the fried water, the cooking time is longer as the temperature difference is larger, the fryer (F) The optimum cooking time is set by calculating the time required to recover to the target temperature according to the capacity of.

The sensitivity-specific cooking time setting module 552 is configured to adjust and set the cooking time for each falling temperature set by the falling temperature-specific cooking time setting module 551 according to sensitivity, for example, sensitivity of 1 to 10 steps. Can be set to have. For example, when the sensitivity is low, the change in cooking time according to the falling temperature may be adjusted less. When the sensitivity is high, the change in cooking time according to the falling temperature may be adjusted. Therefore, each user may set the same product to a certain sensitivity to grasp the degree of frying, and then set the sensitivity to have an optimal frying degree to allow continuous frying to be performed.

The sensitivity selection module 553 is configured to store the sensitivity selected by the user, and the user selects the optimum sensitivity to store the input information to adjust the cooking time according to the sensitivity.

The falling temperature determination module 554 is configured to sense the temperature lowered when the fried water is input, so as to determine the difference between the lowest temperature and the target temperature as the falling temperature. Therefore, the cooking time is determined according to the falling temperature determined by the falling temperature determination module 554.

The cooking time determination module 555 is configured to determine the cooking time according to the falling temperature determined by the falling temperature determination module 554, and considers the cooking time in consideration of the sensitivity set by the sensitivity selection module 553. Make a decision. Accordingly, the present invention can cook fried tempura according to the optimum cooking time selection regardless of the type of product to be fried, and can maintain the quality of the fried tempura uniformly.

The heating control unit 57 lowers the heating degree of the heating unit 3 before the predetermined temperature of the target temperature so as to lower the degree that the temperature of the oil exceeds the target temperature. As described above, as the capacity of the fryer F decreases, the heating speed of the oil is further increased. Accordingly, even if the operation of the heating unit 3 is stopped at the target temperature, the degree of exceeding the target temperature is 15 to 20 ° C. Is exceeding. Therefore, the heating control unit 57 lowers the heating step before the predetermined temperature of the target temperature during the operation of the heating unit 3 to slow down the heating rate of the oil. In addition, the heating speed of the oil is larger as the capacity of the fryer F is smaller, and the width between the target temperature and the minimum temperature of the oil is larger, so that the residual heat remaining in the fryer F is increased as the fryer F is heated for a long time. Increase the temperature above which the oil temperature exceeds the target temperature. Therefore, the heating control unit 57 controls the timing of the heating step is lowered and the heating step is lowered according to the difference between the capacity of the fryer (F) and the target temperature and the minimum temperature, the temperature of the oil exceeds the target temperature Try to minimize the amount of To this end, the heating control unit 57 includes a capacity setting module 571, falling temperature sensing module 572, heating step adjustment module 573, adjustment time determination module 574 as shown in FIG. can do.

The configuration of setting the capacity of the fryer (F) of the capacity setting module 571, so that the adjustment time of the heating step and the heating step can be adjusted according to the capacity. When the capacity of the fryer F is small, the heating speed of the oil is large, so the heating step is further lowered and the adjustment time of the heating step is increased. When the capacity of the fryer F is large, the oil heating speed is relatively small. It lowers the heating stage and slows down the adjustment of the heating stage.

The falling temperature detection module 572 is configured to detect the difference between the lowest temperature and the target temperature of the falling oil when the fried water is added, so that the adjustment time of the heating step and the heating step is adjusted by using the difference between the minimum temperature and the target temperature. do. If the difference between the minimum temperature and the target temperature is large, the residual heat remaining in the fryer (F) is large enough to exceed the target temperature. Therefore, the heating stage is further lowered and the adjustment time of the heating stage is increased. If the difference is small, the opposite is true.

The heating step adjustment module 573 is configured to adjust the heating step according to the difference between the fryer capacity set by the capacity setting module 571 and the minimum temperature and the target temperature detected by the falling temperature detection module 572. Set the adjustment rate of the heating stage according to the capacity and the falling temperature, and lower the heating stage according to the determined ratio. As described above, the heating step adjusting module 573 lowers the heating step by a large ratio as the capacity is smaller and the lowering temperature is larger.

The adjustment time determination module 574 is configured to adjust the time when the heating step is lowered by the heating step adjustment module 573, so that the smaller the capacity, the faster the adjustment time as the falling temperature increases. The adjustment time determination module 574 determines the adjustment time of the heating step in consideration of the capacity, the falling temperature, and the heating step adjusted by the heating step adjustment module 573. If the adjustment time is too fast, there is a problem that the cooking time is delayed because the heating time is too long, so that the adjustment time determination module 574 may determine the optimum adjustment time in consideration of the degree of exceeding the target temperature.

In the above, the Applicant has described various embodiments of the present invention, but these embodiments are merely one embodiment for implementing the technical idea of the present invention, and any changes or modifications may be made to the present invention as long as the technical idea of the present invention is implemented. It should be interpreted as falling within the scope of.

1: Temperature sensor 3: Heating part 5: Control part
51: target temperature heating unit 511: target temperature setting module 512: heating start module
513: target temperature detection module 514: heating stop module 53: aperture start unit
531: aperture start temperature setting module 532: aperture start operation module
533: aperture start temperature monitoring module 534: heating operation module
55: cooking time control unit 551: cooking time setting module for each falling temperature
552: Sensitivity cooking time setting module 553: Sensitivity selection module
554: falling temperature determination module 555: cooking time determination module 57: heating control unit
571: capacity setting module 572: falling temperature detection module
573: heating step adjustment module 574: adjustment time determination module

Claims (8)

A heating unit for supplying heat to the fryer, a temperature sensor for measuring the temperature of oil in the fryer, and a control unit for adjusting the operation of the heating unit according to the temperature measured by the temperature sensor,
The control unit,
A target temperature heating unit for setting the target temperature of the oil temperature in the fryer to operate the heating unit only at or below the target temperature, and by setting the aperture start temperature separately from the target temperature, the oil temperature exceeds the aperture start temperature again. In the case of falling to the aperture start temperature includes the aperture start unit for restarting the operation of the heating unit at the aperture start temperature and a heating control unit for lowering the heating degree of the heating unit at a predetermined temperature before reaching the target temperature,
The aperture start temperature has a higher value than the target temperature,
The heating controller, the temperature control device for a fryer, characterized in that the adjustment of the heating degree and the heating degree is adjusted according to the difference between the minimum temperature and the target temperature at which the temperature of the oil starts to rise. The method of claim 1, wherein the aperture start unit
An aperture start temperature setting module for setting the aperture start temperature, an aperture start operation module for starting the operation of the aperture start part when the temperature sensor detects that the aperture start temperature is exceeded, and an aperture stop by the aperture start operation module. When the operation of the starting part is started, the opening temperature monitoring module for monitoring whether or not the oil temperature is lowered below the aperture starting temperature, and the heating is detected when the oil is lowered below the aperture starting temperature by the aperture starting temperature monitoring module Tempering apparatus for a fryer characterized in that it comprises a heating unit operation module for operating the unit again. The method of claim 1, wherein the control unit
Temperature control device for a fryer characterized in that it comprises a cooking time adjusting unit for determining the cooking time of the frying water according to the temperature of the oil falling from the target temperature when the oil of the frying water. The method of claim 3, wherein the cooking time adjusting unit
Cooking time setting module for setting the cooking time according to the falling temperature falling from the target temperature when the oil of frying oil, Falling temperature determination module for determining the falling temperature falling from the target temperature at the start of cooking, The falling temperature determination module Tempering apparatus for a fryer characterized in that it comprises a cooking time determining module for determining the cooking time according to the falling temperature determined by. The method of claim 4, wherein the cooking time adjusting unit
It includes a cooking time setting module for each sensitivity to set the cooking time according to the sensitivity according to the falling temperature,
The cooking time determining module determines the cooking time for each falling temperature according to the selected sensitivity, temperature control apparatus for a fryer characterized in that the cooking can be made according to the cooking environment and fried water. delete delete According to claim 1, wherein the heating control unit
Temperature control device for a fryer characterized in that the adjustment time of the heating degree and the heating degree is adjusted according to the capacity of the fryer.

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