KR200169835Y1 - Flying utensil with cooking oil and water - Google Patents

Abstract

The present invention relates to a frying cooker using water and cooking oil that prevents frying chips from remaining in cooking oil.It also allows easy replacement of contaminated water without discharging high-temperature cooking oil to the outside. It is to plan. The fry cooker disclosed is detachably connected to the bottom of the fry container 20 containing the cooking oil through the valve 30 and the clamp 40, the auxiliary container 50 for receiving a portion of the cooking oil contained in the fry container with water Equipped. The valve 30 is operated to block cooking oil from leaking from the frying container when the auxiliary container 50 is separated, and the buffer tube 54 and the exhaust valve 55 of the auxiliary container 50 are connected to the joint portion of the clamp 40. In order to prevent the cooking oil from leaking from the valve 30 is provided to accommodate the cooking oil in the joint of the clamp 40. That is, the auxiliary container can be removed while the valve is closed, and only the frying crumbs accumulated therein can be processed, so that hot cooking oil does not need to be spilled. Therefore, the treatment work of contaminated water and fried flakes becomes very simple and safe.

Description

FLYING UTENSIL WITH COOKING OIL AND WATER}

The present invention relates to a frying cooker used for frying foods frying foods at high temperature cooking oil, and more particularly, to frying cookers using water and cooking oil so that frying debris generated during cooking does not remain in the cooking oil.

Conventional frying cooker mainly used for business is to put the cooking oil in a simple barrel-shaped container to heat the container from the outside or heat the cooking oil to a high temperature with an electric heater mounted inside to fry the food.

In such a conventional frying cooker, some of the frying crumbs generated during cooking are suspended in cooking oil and some others sink to the bottom of the container. Floating fry flakes can be easily pulled out with a strainer, etc., but it is not a problem, but the crumbs sinking to the bottom of the container cannot be easily picked up. The problem is that the remaining oil frying is excessively fried and carbonized, and the cooking oil is also discolored. If the cooking oil is deteriorated, the cooking state of the frying is worse, as well as the cooking oil must be changed frequently, so that the consumption of cooking oil is increased and energy consumption such as electricity is also increased.

In order to solve the problem that the cooking oil is deteriorated by the remaining fried crumbs, a method of cooking by putting water and cooking oil together in a container has been attempted in the past. That is, when water and cooking oil are put together, water and cooking oil are vertically separated by the difference in specific gravity, so that a water layer is formed at the bottom of the container and an cooking oil layer is formed thereon, so that the frying flakes are moved from the cooking oil layer to the water layer.

However, the boiling point of water is well known, but the cooking oil can be heated to a much higher temperature than that. As above, when cooking oil is heated in a state where water and cooking oil are simply added, the temperature of water is easily raised to the boiling point by the cooking oil of high temperature. When the water starts to boil, steam rises to the cooking oil layer, making it practically impossible to cook, and even boiling water carries the risk of splashing the oil everywhere and burning. That is, in order to enable frying cooking while putting water and cooking oil together, a means for preventing water from boiling by hot cooking oil should be taken.

In contrast, the inventors of the present application put the cooking oil and water together in a container through 1999 Patent Application No. 23390, which is a prior application design, but it is cooled to maintain the temperature at room temperature so that the water is not heated by the high temperature cooking oil. By providing a means to provide a frying cooker using water and cooking oil capable of substantial cooking.

In the earlier application, a cooling tube was installed at the upper part of the boundary between the water and the cooking oil as a cooling means to prevent the water entrained with the cooking oil or the frying vessel was formed in the portion. In other words, even if the cooking oil is heated to prevent the water from being warmed by the continuous transmission to the water layer by the cooling means. Therefore, frying cooking is possible and the frying crumbs that sink and occur during cooking can be moved to the water layer to prevent the deterioration of cooking oil, and only the contaminated water needs to be changed later.

On the other hand, in the previous application, in order to change the contaminated water, the hot cooking oil must be discharged first and then injected again with fresh water, which is very cumbersome and risks getting burned in the process of handling hot cooking oil. There is a structural problem that is difficult to clean the bottom of the frying vessel. In addition, since the temperature drops a lot after discharging the high-temperature cooking oil once again, it takes a long time to reheat it, and the electricity consumption increases accordingly.

Therefore, the object of the present invention is to put together cooking water and cooking oil, so that only contaminated water can be easily replaced without discharging the high temperature cooking oil to the outside, which can be used conveniently, safely and more efficiently. To provide a frying pan using cooking oil.

Figure 1 is a longitudinal sectional view showing the internal structure of the frying cooker using water and cooking oil according to the present invention.

Figure 2 is a side sectional view of the frying cooker using water and cooking oil according to the present invention.

Figure 3 is a perspective view separating the connection portion of the frying vessel and the auxiliary vessel constituting the frying cooker using water and cooking oil according to the present invention.

Figure 4 is a cross-sectional view of the connection portion of the frying container and the auxiliary container constituting the frying cooker using water and cooking oil according to the present invention.

Explanation of symbols on the main parts of the drawings

20: fry container 30: valve

31 valve body 32 valve plate

33: sealing member 34: valve handle

35: safety lever 40: clamp

50: auxiliary container 51: container body

53: connector 54: buffer tube

55 exhaust valve

In order to achieve the above object, in the present invention, a frying vessel for receiving cooking oil, and an auxiliary vessel for receiving a portion of the cooking oil contained therein with water connected to the frying vessel, and connecting the auxiliary vessel to be separated A frying cooker using water and cooking oil with connecting means was devised.

Here, the connecting means includes a valve to prevent cooking oil from leaking from the frying container when separating the auxiliary container.

Hereinafter, with reference to the accompanying drawings a preferred embodiment of the frying cooker using water and cooking oil according to the present invention in detail as follows.

In the accompanying drawings, Figure 1 is a cross-sectional view of the inside of the frying cooker using water and cooking oil according to the present invention, Figure 2 is a cross-sectional side view, and Figures 3 and 4 are connected to the main structure It is the separated perspective view and the coupling cross section shown. As shown in these drawings, the frying cooker using water and cooking oil according to the present invention includes an outer body 10, a frying container 20, a valve 30, a clamp 40, and an auxiliary container 50.

The exterior body 10 has an opening and closing door 11 running on the front side as in the above-described application, there is a ventilation window 12 through which air flows, the upper end of which is opened to span the frying vessel 20, the front top In the vicinity, a control panel 13 equipped with a control circuit together with a thermometer, a timer and a switch is installed.

The frying vessel 20 is divided into the upper half 21 and the lower half 22 so that the heat transfer can be suppressed by making the lower half 22 into a funnel shape gradually narrowing down as part of the cooling means in the aforementioned application. At the same time, the remaining fried flakes were gathered in one place so that they could be well guided to the auxiliary container. The upper half 21 is equipped with a safety net 23, an electric heater 24, a temperature sensing rod 25, and the like, as in the first application, the union nut 26 for connecting the valve 30 to the bottom of the lower half 22 ) Is combined. In the lower half 22, when the inclination is too slow, the fry crumbs do not flow well but stick together, whereas when the inclination is too steep, the length becomes long, so 60 ° was appropriate.

The valve 30 is two flanged metal pipes connected to the auxiliary container 50 through the screw part 31a and the flange 40 fastened to the union nut 26 at the bottom of the frying container 20 ( A valve body 31 having a 31b), a disk-shaped valve plate 32 rotatably supported in the valve body 31, and a seal fitted to the inner circumferential surface of the valve body to seal the edge of the valve plate 32; A valve handle 34 having a shaft 34a penetrating through the member 33 and the valve body 31 and connected to the valve plate 32, the valve handle 34 being rotatably disposed outside the valve body 31; The safety lever 35 hinged to the 34, the toothed safety lock 37 for locking the projection 36 of the safety lever 35. Wherein the safety lever 35 is a projection 36 is always caught by one of the teeth of the safety lock 37, the handle is constrained so as not to rotate, while the projection 36 is pulled toward the valve handle 34 side of the safety lock 37 ) Is supported by a spring (not shown) so that the valve handle 34 can be turned away from the teeth. The packing ring 38 is used to seal the fry container 20 and the union portion of the valve 30 to prevent leakage.

The clamp 40 is to connect one side of the two semi-circular clamp elements (41, 41 ') by the hinge 42 and the other side by the tightening nut 43, each of the clamp elements (41, 41') It becomes the 'c' type cross section to restrain the flange portion (31b) of the lower end of the valve 30 and the flange portion (53a) of the connecting pipe (53) side of the auxiliary container (50).

The auxiliary container 50 has a cylindrical container body 51 for accommodating water and cooking oil, and a guide scale for guiding the boundary between the water and cooking oil, which is installed to be visible in the front of the container body 51. 52a, a transparent window 52, a connecting pipe 53 connected to the upper side of the container body 51 and having the flange portion 53a, connected to the connecting pipe 53 side by side and extending higher than that. It consists of a buffer tube 54 and an exhaust valve 55 which is provided at the end of the buffer tube 54 and is one-touch operated to exhaust the inside thereof. Here, the packing ring 56 is used to be sealed between the flange portions 31b and 53a connected to the clamp 40 to prevent leakage.

The frying cooker according to the present invention configured as described above has a valve in a state in which water is pre-injected with the auxiliary container 50 pre-injected through the valve 30 and the clamp 40 at the bottom of the frying container 20 as shown in FIGS. 1 and 2. Open the 30 and pour cooking oil and operate the electric heater 24 and the like to cook the fry.

Since the valve 30 is open, a portion of the cooking oil injected into the fry container 20 flows into the container body 51 of the auxiliary container 50 and forms a boundary with water injected therein and fills it thereon. At this time, since the buffer tube 54 is sealed by the exhaust valve 55, the inside thereof is not filled with cooking oil but is filled with air.

Even when cooking oil was heated to a high temperature for cooking frying, it was confirmed that the water in the auxiliary container 50 was maintained at room temperature without interruption. That is, the lower half portion 22 of the frying vessel 20 has a funnel shape, and the heat capacity thereof gradually decreases toward the lower portion thereof, while the outer surface area is wide and the valve 30 and the clamp 40 connected between the auxiliary vessel 50. Heat transfer to the auxiliary container 50 is suppressed by having heat dissipation characteristics that facilitate heat exchange with external air.

The frying crumbs generated and sinked during frying are easily flowed down the inner wall surface of the lower half 22 of the frying vessel 20, and then the container body of the auxiliary container 50 through the open valve 30. (51) It will enter inside. Within the container body 51, it moves from the cooking oil layer to the water layer and sinks to the bottom. Therefore, the discoloration and deterioration of the cooking oil in the frying vessel 20 due to the frying crumb generated during frying cooking is prevented.

When the frying flakes are accumulated in the auxiliary container 50, the auxiliary container 50 is separated and emptied, washed, and then connected again. When the auxiliary container 50 is to be removed, first, the valve handle 34 is held together with the safety lever 35 and turned 90 ° to close the valve 30. Then, as shown in FIG. 4, the valve plate 32 rotates to block cooking oil, and when the safety lever 35 is released, the projection 36 as shown in FIG. 3 is locked to the safety lock 37. The blocked state remains safe. Next, the exhaust valve 55 attached to the end of the buffer tube 54 of the auxiliary container 50 is exhausted. Then, while the air filled in the buffer tube 54 is exhausted, the edible oil enters into the buffer tube 54 so that the upper end of the connecting tube 53 from the valve plate 32 in the valve 30 can be entered. The cooking oil level filled in the portion is lowered below the flange portion 53a. Therefore, after that, the clamp 40 is dismantled so that the auxiliary container 30 can be separated without edible oil leaking out of the joint portion of the clamp 40.

After emptying and washing the separated auxiliary container 30, the fresh water is freshly injected into the container body 51. Then, the clamp 40 is tightened again to be connected to the frying container 20 side, and then the valve 30 is opened. give. Then, a portion of the cooking oil in the frying vessel 20 flows into the auxiliary vessel 30. Therefore, the level of cooking oil in the frying container 20 is slightly lowered, it is enough to replenish the new cooking oil.

In other words, it is possible to eliminate the hassle and risk of discharging hot cooking oil to change the contaminated water and injecting with fresh water as in the previous application.

As described above, the present invention provides a cooking oil which is heated to a high temperature in the frying container by constituting a detachable container containing a sinking frying crumb in a structure that enables the frying to be cooked using water and cooking oil. By simply removing the auxiliary container without discharging it will be able to handle the sinking fried flakes. According to the present invention, it is possible to prevent the waste of cooking oil and reduce the consumption of electrical energy to increase the economical efficiency and at the same time promote the convenience and safety of the user.

Claims (5)

Using a frying vessel for receiving cooking oil, water and cooking oil comprising a auxiliary container connected to the frying vessel for receiving a portion of the cooking oil contained therein with water, and a connecting means for detachably connecting the auxiliary container. Cook the fry. The method of claim 1, wherein the connecting means, the valve is integrally connected to the bottom of the frying vessel can be opened and closed to operate or shut off the cooking oil, and the auxiliary container is integrally connected to the valve and the flange joint A frying cooker using water and cooking oil, characterized in that it has a pipe and a clamp for separating and connecting the valve and the connecting pipe. 3. The buffer tube according to claim 2, wherein the auxiliary vessel is installed to close the buffer tube and a buffer tube which is installed in parallel with and connected to the connecting tube so as to receive the cooking oil from the valve position to the clamping position of the clamp. A frying cooker using water and cooking oil, further comprising an exhaust valve that can be operated. The valve body according to claim 2, wherein the valve body has a flange portion for connecting with the connecting pipe of the auxiliary container, a disk-shaped valve plate rotatably supported in the valve body, and the valve plate to seal the valve plate edge. And a valve handle installed on the inner circumferential surface of the body and having a shaft connected to the valve plate through the valve body, the valve handle being rotatably installed on the outside of the valve body. The water valve according to claim 4, wherein the valve further comprises a safety lever hinged to the valve handle and having a protrusion, and a safety lock for locking the protrusion of the safety lever to fix the shutoff position of the valve handle. Fry cooker using cooking oil.