KR20050075235A - Heating tank for batter-fried food - Google Patents

Abstract

The present invention relates to a frying heating tank, and more particularly, the heat transfer area of the frying heating tank is large and the heat transfer rate is excellent, which not only effectively heats the frying oil but also reduces power consumption. The present invention relates to a frying heating tank capable of minimizing deterioration of fats and oils, which can fry meat more deliciously.

An object of the present invention is very excellent in the heat transfer characteristics of the heating tank for frying and the temperature deviation is small, even if the power supply to the heat generating means is cut off due to an abnormal phenomenon can prevent the temperature is sharply dropped by the heat capacity stored in the heating plate is optimal The frying oil can be stably heated while maintaining the temperature of the frying oil, and as the frying oil is reduced from being deteriorated, the use time becomes longer, thereby providing a frying heating tank capable of reducing the replacement cost of the frying oil.

Another object of the present invention is to control the internal temperature and pressure of the heating tank for frying, even if abnormality occurs in the frying tank can cut off the external power by the controller and at the same time can inform the user as an alarm sound frying device To provide a frying heating tank that can improve the reliability of use.

The constitution of the present invention for achieving the above object, in the heating tank for frying to accommodate the frying lodge cooking meat, the frying oil 11 is accommodated and the heat medium (phase change at a predetermined temperature therein) An inner case 13 having a space formed therein so as to include 12; An outer case 15 provided at an outer side of the inner case 13 and having a heat insulating material 14 therein; Heat generating means (20) which is installed in the inner case (13) and heats the heat medium (12); It is characterized by consisting of a vacuum pump 17 connected to the upper portion of the inner case (13).

Description

Heating tank for batter-fried food}

The present invention relates to a frying heating tank, and more particularly, the heat transfer area of the frying heating tank is large and the heat transfer rate is excellent, which not only effectively heats the frying oil but also reduces power consumption. The present invention relates to a frying heating tank capable of minimizing deterioration of fats and oils, which can fry meat more deliciously.

Fried foods are widely used in general homes and restaurants as they have a wide selection of ingredients such as fish, meat, and vegetables, and are relatively easy to cook. Recently, the cooking is more specialized due to the increase in best foods and chicken restaurants. The situation is massizing.

These fried dishes are prepared using a relatively simple cooking method of cooking by pouring cooking oil into an oil tank and heating them with frying ingredients. In general, a simple one using a tank and a frying net containing oil is heated.

In order to meet the situation of more specialized and mass-produced businesses, the temperature control is possible and the supply of oil is automatically developed and used.

Figure 6 shows one embodiment of the conventional heating tank for frying, which is filled in the inside of the heating tank 100 after filling the holding oil for frying 101 in a stainless heating tank 100 of a predetermined size. By heating with a conventional heater 110 and then putting the food and frying, in the frying apparatus used in this way, oxidation occurs due to the continuous heating according to the frying, resulting in odor or irritating smell, etc. The same phenomenon occurred even when the heater 110 is provided under the heating tank 100.

And, when cooking the chicken using the heating tank 41, since the cooking time after the fat for frying is heated to 180 ℃ takes about 10 minutes to 11 minutes, provides a prompt service to a large number of customers in the sales office There was also a problem that can not.

In addition, the foreign matters generated in the frying process is pressed to the bottom surface of the heating tank 41 also caused an uncomfortable problem of removing foreign matters after cooking frying.

The biggest problem that occurs during the frying process as described above is that the inherent taste of the food is destroyed due to oxidation, and the use time of cooking oil is shortened due to oxidation, and economical loss is impossible. This is big.

As described above, in the conventional frying apparatus, various problems are caused by not providing any means for preventing oxidation caused by frying cooking.

As another embodiment to solve the above problems, as shown in Figure 7, the far-infrared radiation radiated from the far-infrared radiation ceramic is heated as it is proved that there is an energy saving effect by uniform heating and significantly shortening the heating time When cooking, it has been developed to use heating by radiating far-infrared rays to oil or water and to cooked products.

That is, in the structure shown in FIG. 7, the far-infrared radiation ceramic powder 122 is dispersed in an inorganic binder such as porcelain base and formed into an arc shape to form a heating cavity 123 therein and at the same time a plurality of ejection holes ( The instrument body 121 having the 124 formed thereon is used on the heating tank 127. In addition, a leg 125 is formed in the instrument body 121 and a distribution gap 126 is formed between the heating tank 127 and the instrument body 121.

In the conventional frying apparatus, when the bottom surface of the heating tank 127 is heated by a heat source such as gas or electricity, a small amount of oil or the like filled in the heating cavity 123 formed inside the mechanism body 121 is rapidly heated. And the far-infrared rays are radiated from the far-infrared radiation ceramic body 122 dispersed in the instrument body 121 while being ejected to the workpiece through the ejection hole 124, and the cooked object is cooked and heated in the heating cavity 123. When oil or the like is ejected into the ejection hole 124, the cooking vessel 127 is formed through a flow gap 126 formed between the instrument body 121 and the bottom of the cooking vessel by a leg 125 formed below the outer circumference of the appliance body 121. ) By repeating the operation in which the oil and the like in the heating cavity 123 is heated and is heated, the cooked food and the like are cooked while the oil and the like in the cooking vessel 127 are continuously convectively circulated.

However, since the conventional frying apparatus is expensive to manufacture, it is not easy to install such a device in a general small business, and in particular, when a large amount of cooking is required per unit time, such as a business for frying cooking, sufficient far infrared effect There was no hassle and the hassle of having to clean the auxiliary equipment separately.

In addition, the mall heating tank 127 is heated only by the lower portion by a heater (not shown), the heat transfer efficiency is reduced, not only did not effectively heat the frying fat contained in the heating tank 127, but also uniformly stirs the frying fat. In order to form a temperature field, the heat generation temperature of the heater had to be considerably high, thereby shortening the lifespan of the heater and causing a lot of power consumption.

The present invention has been made to solve the above problems, the object of the present invention is very excellent heat transfer characteristics of the heating tank for frying and the temperature deviation is small, even if the power supply to the heat generating means is cut off due to abnormal phenomenon heating plate Temperature can be prevented from falling sharply by the heat capacity stored in it, so it is possible to stably heat the frying fat while maintaining the optimum temperature, and the use time becomes longer as the frying fat is reduced. It is to provide a heating tank for frying can reduce the cost.

Another object of the present invention is to control the internal temperature and pressure of the heating tank for frying, even if abnormality occurs in the frying tank can cut off the external power by the controller and at the same time can inform the user as an alarm sound frying device To provide a frying heating tank that can improve the reliability of use.

The constitution of the present invention for achieving the above object is, in a heating tank for frying to receive meat for cooking frying oil, the frying oil 11 is accommodated and the heat medium is phase-changed at a predetermined temperature therein ( An inner case 13 having a space formed therein so as to include 12; An outer case 15 provided at an outer side of the inner case 13 and having a heat insulating material 14 therein; Heat generating means (20) which is installed in the inner case (13) and heats the heat medium (12); It is characterized by consisting of a vacuum pump 17 connected to the upper portion of the inner case (13).

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

Figure 1 is an exploded perspective view showing a heating device for frying according to the present invention, Figure 2 is a cross-sectional view as seen from "AA" of Figure 1, Figure 3 shows another embodiment of the heating device for frying according to the invention 4 is a perspective view illustrating a heating plate according to the present invention, and FIG. 5 is a control block diagram according to the present invention.

As shown in the figure, the frying heating tank 10 of the present invention, the inner case formed with a space so that the frying fat 11 is accommodated and the heat medium 12 is phase-changed at a predetermined temperature therein (built) 13), an outer case 15 provided on the outside of the inner case 13 and having a heat insulator 14 therein, and a heating means installed in the inner case 13 to heat the heat medium 12. 20 and a vacuum pump 16 connected to the upper portion of the inner case 13.

The heating tank 10 may form a receiving portion (2) and the operation unit mounting groove (3) on the upper portion of the frying apparatus (1) to be selectively inserted into the frying apparatus (1) as shown in FIG. As another embodiment of the present invention, as shown in Figure 3 may be provided integrally with the frying apparatus (1).

Since the inner surface of the inner case 13 is in contact with the fry fat 11, it is provided with a heating plate 13a made of a material having excellent thermal conductivity such as silver, copper, and aluminum, and the outer surface has a plate 13b having excellent thermal insulation performance. It is preferable to be provided with).

In addition, the outer case 15 is provided with a metallic material having excellent thermal insulation performance or a plastic material having a high resistance to heat to block outside air, and the inner case 13 and the outer case 15 are both inside. Is formed into an empty tank shape.

The heat medium 12 is embedded in the inner case 13 so that a space is formed, and when heated to the high temperature by the heat generating means 20, the heat medium 12 is phase-changed into steam while releasing latent heat, and then inside the inner case 13. Can be circulated in

In the heat transfer mechanism generated in the inner case 13, the heat medium 12 is primarily heated by the heat generating means 20, thereby releasing latent heat of evaporation at the boiling temperature of the heat medium 12. Accompanied by a change of phase, and the generated steam circulates inside the inner case 13, and the heat amount and latent heat amount of the steam are secondary to the heating plate 13a of the inner case 13. It is implemented to be delivered.

In addition, it is possible to induce a phase change of the heat medium 12 even at a relatively low temperature by the vacuum pump 17 that can reduce the internal pressure of the inner case (13).

Here, the heat medium is one or more selected from water, alcohol, oil, water vapor, and formed into a single or heterogeneous fluid in accordance with the phase change temperature, boiling point, the latent heat of evaporation to be embedded in the inner case (13).

The heat generating means 20 is an electric heater that is heated when power is supplied from the outside, which is a well-known and common heater well known in the art, detailed description thereof will be omitted.

On the other hand, the operation unit 30 is provided on the outside of the heating tank 10, the controller 31 is built into the operation unit 30, the controller 31 is inside the inner case 13 When the provided temperature sensor 32 and the pressure sensor 33 are connected and the internal pressure and temperature of the inner case 13 are detected to be higher than or equal to a set value, the heating means may be controlled by the control signal of the controller 31. 20 and the voltage and current supplied to the vacuum pump 16 are controlled. (16 is a pump driving part)

In addition, the controller 31 when the pressure and the temperature sensed by the temperature sensor 32 and the pressure sensor 33 is detected to be above the set value, the alarm sound generating unit to emit a warning sound to the outside by a control signal ( 34) and the warning buzzer 35 may be further provided.

Referring to the operation and effect of the present invention configured as described above, the heating tank 10 is seated in the receiving portion 2 formed in the upper portion of the frying apparatus 1, the holding oil for frying 11 in the heating tank 10 ), And then press the button of the operation unit 30 to supply power to the heat generating means 20 and the vacuum pump 17 provided in the heating tank (10).

When power is supplied to the vacuum pump 17, the internal pressure of the inner case 13 is reduced, and the heating means 20 heats the heat medium 12 embedded in the inner case 13 by the supplied power. In this case, when the heat medium 12 is water, the heat medium 12 is primarily heated by the heat generating means 20 while the internal pressure is reduced by the vacuum pump 17, but lower than 100 ° C. At a temperature, the heat medium 12 emits latent heat of evaporation accompanied by a phase change, and steam is circulated inside the inner case 13.

Then, the latent heat amount and the heat amount of steam released along with the phase change are secondarily transmitted to the heating plate 13a of the inner case 13.

That is, heat transfer is performed by convection of steam from the heat medium 12 to the heating plate 13a, and heat transfer accompanied with a change of phase results in bubbles when boiling occurs, so that the heat transfer rate due to convection is increased. Improved, in particular, the latent heat amount of water generated while the phase change is released to instantaneously transfer the high temperature heat amount to the heating plate (13a).

When the heating plate 13a reaches a predetermined temperature, the frying oil 11 is heated. At this time, the heating plate 13a is formed in a hexahedron shape with an open upper portion so that the heat transfer area is wide. In particular, the heating plate 13a has a smooth surface without a protruding portion, so that oxidation occurs as the frying oil 11 comes into contact, or odors or irritating odors are generated. It can be minimized to be able to cook the fried in the optimum state, as well as the use time of the fat for frying increases to reduce the replacement cost of the fat for frying.

In addition, the heat transfer area of the heating plate (13a) is wide when heated for a predetermined time is less temperature deviation can fry meat while maintaining the optimum temperature, in particular, the power supplied to the heat generating means 20 is cut off due to abnormal phenomenon Even if it is, by the heat capacity stored in the heating plate (13a) it can be prevented from falling sharply to heat the fry fat 11 more stably.

Here, a time of about 3 minutes is required to preheat the heating plate 13a during the initial operation of the heating tank 10, and after that, it is possible to continuously fry meat without requiring a separate preheating time.

On the other hand, as shown in Figure 4 and 5, conventionally, the heater is built in the heating tank so as to directly heat the fat and oil for frying, the size of the heating plate (13a) of the present invention and the conventional heating tank is the upper opening Its rectangular parallelepiped shape has the same size, and its size is designed to be horizontal (B) = 400mm, height (H) = 300mm, length (L) = 300mm, and the conventional heater is oxidized as it is in direct contact with the fat and oil for frying Or a odor or irritating odor due to this, and a heat transfer rate (Q) in view of the fact that a heater having a length (L) of 1 m and a diameter (D) of 11 mm is usually used. The comparison is as follows.

Comparative Example 1 Comparison by Heat Transfer Area

(1) Heating plate 13a heat-transfer area A1 of this invention: Since the fats and oils for frying are heated by the heating plate 13a, the area of the heating plate 13a is heat-transfer area.

A1 = {(0.4 × 0.3) × 2} + {(0.3 × 0.3) × 2} + (0.4 × 0.3) = 0.54

(2) Conventional heater heat transfer area (A2): The surface area of the heater tube is the heat transfer area.

A2 = π × 0.011 × 1 = 0.03454

As shown in (1) and (2) above, the heat transfer area (A1) of the heating plate (13a) of the present invention is larger than the conventional heater heat transfer area (A2), so that the convective heat transfer rate (Q) generated between the heating surface and the holding fat for frying (Q). ) Is large.

That is, the convective heat transfer rate (Q) It is proportional to the heat transfer area and the temperature difference, and the convective heat transfer coefficient (h) and the initial temperature difference ( ) Is the same, and thus, the present invention having a large heat transfer area will have a high heat transfer rate (Q).

However, in the present invention, the heating source capable of heating the frying oil 11 is the heating plate 13a, and when power is first applied to the heat generating means 20, about 3 minutes to preheat the heating plate 13a. It may take a while, and the temperature of the heat generating means 20 and the temperature of the heating plate 13a may be different. However, 3 minutes after power is applied to the heat generating means 20, the temperature is increased. As a result of the measurement, the temperature difference between the heat generating means 20 and the heating plate 13a was only 20 to 30 ° C.

Based on this, the heat transfer rate by the heating plate 13a of the present invention and the conventional heater will be described in more detail as follows.

(Comparative Example 2)

Heat generation means 20 of the present invention (T) = 300 ℃, after 3 minutes the temperature (T1) of the heating plate 13a = 270 ℃ = 543.15K

Conventional heater temperature (T1) = 300 ° C = 573.15K (same as the temperature of the present invention heating means)

Temperature of heated state of frying fat (T2) = 180 ° C = 453.15K

(3) Convective heat transfer rate (Q1) from the heating plate 13a of the present invention to the fat or oil 11 for frying.

Q1 = = h × 0.54 × (543.15-453.15) = 486 h

(4) Convection heat transfer rate (Q2) of fats and oils for frying in conventional heaters

Q2 = = h × 0.03454 × (573.15-453.15) = 4.1448 h

Q1: Q2 = 486 h: 4.1448 h {The convective heat transfer coefficient (h) is the same}

∴ Q1 = 117.16 Q2

Comparative Example 2 is a value for calculating a heat transfer rate in an abnormal state, but a value obtained by measuring the temperature of the heating plate 13a in which 3 minutes have elapsed since power was applied to the heat generating means 20 under the same conditions, and a conventional heater ( The heat transfer rate (Q1) of the heating plate (13a) is considerably compared with the heat transfer rate (Q2) of the conventional heater (110). It can be called a comparative example that can know the large.

According to Comparative Example 1 and Comparative Example 2, the present invention is to heat the frying fat 11 through the heating plate 13a which is a secondary heating means from the heating means 20 which is a primary heating means. Since the internal pressure of the inner case 13 is reduced by the structure or the vacuum pump 17, the heat medium 12 is evaporated and heat transfer is smoothly performed, and the latent heat amount due to the phase change is released. The heating plate 13a can be heated quickly.

In particular, the heat transfer rate Q of the heating plate 13a is considerably greater than that of the conventional heater 110, so that the frying fat 11 can be efficiently heated even if the heating temperature of the heat generating means 20 is not high. Not only can the heat generating means 20 be prevented from being overheated, but the power supplied to the heat generating means 20 can be reduced.

Further, even when the power supplied to the heat generating means 20 is cut off due to an unintended accident, the temperature of the frying fat 11 is increased by the heat capacity accumulated in the heat medium 12 and the heating plate 13a having a large heat transfer area. There is a structural feature that can be maintained for a certain period of time.

On the other hand, the inner case 13 is formed in a closed tank shape and the internal temperature and the internal pressure are increased as the heat medium 12 is evaporated, the temperature and pressure of the inner case 13 is the When the temperature reaches the set value, the temperature sensor 32 and the pressure sensor 33 detect this, and the control unit 31 sends a control signal based on the detected signal so that the heat generating means 20 and the At the same time as the power supply to the vacuum pump 17 is cut off, the warning buzzer 35 is issued through the alarm sound generator 34 to notify the user of an abnormal phenomenon.

As described above, the meat frying heating tank of the present invention has excellent heat transfer characteristics, so that the heating plate 13a can be efficiently heated even if the heating temperature of the heat generating means 20 that is the primary heating means is not high. It is possible to minimize the oxidation of the heating plate (13a) by the holding oil for frying 11 not only can fry the meat deliciously, but also control the internal temperature and pressure of the inner case (13) It is the invention which can be improved and is very useful in the apparatus for frying.

As described above, according to the present invention, the heat transfer characteristics of the heating tank for frying are very excellent, so that the frying fat can be efficiently heated even if the heating temperature of the heat generating means is set low, especially the heat transfer area of the heating plate is wide and the temperature deviation is high. Since the power supply to the heat generating means is cut off due to an abnormal phenomenon, the temperature can be prevented from dropping rapidly due to the heat capacity stored in the heating plate, thereby maintaining the optimum temperature and stably heating the frying fat. .

In addition, since the surface of the heating plate to which the frying oil is in contact is smooth and there is no protrusion, oxidation of the heating plate may be minimized, or odors or irritating odors may be minimized. In addition, it is possible to reduce the replacement cost of the fat for frying by increasing the use time of the fat for frying.

In addition, the internal temperature and pressure of the inner case can be controlled, so that even if an abnormality occurs in the frying tank, the controller can shut off the external power and inform the user with an alarm sound. There is an advantage that can be improved.

1 is an exploded perspective view showing a heating device for frying according to the present invention;

2 is a cross-sectional view taken from "A-A" of FIG. 1,

3 is a perspective view showing another embodiment of the heating device for frying according to the present invention;

4 is a perspective view of a heating plate according to the present invention;

5 is a control block diagram according to the present invention;

6 is a cross-sectional view showing a conventional heating tank,

7 is a sectional view showing another embodiment of the conventional heating tank.

<Description of Symbols for Major Parts of Drawings>

1: heating device for frying 2: receiving part

3: control unit seating groove 10: heating tank

11: fat and oil for frying 12: heat medium

13: inner case 13a: heating plate

13b: diaphragm 14: insulation

15: outer case 16: pump drive unit

17: vacuum pump 20: heating means

30: operation unit 31: controller

32: temperature sensor 33: pressure sensor

34: warning sound generating unit 35: warning buzzer

Claims (3)

In the frying heating tank for accommodating the fats and oils for frying, An inner case accommodating the holding oil for frying and having a space formed therein so that the heat medium is phase-changed at a predetermined temperature therein; An outer case provided at an outer side of the inner case and having a heat insulating material therein; Heating means built in the inner case to heat the heat medium; A frying heating tank, characterized in that consisting of a vacuum pump connected to the upper portion of the inner case. The method of claim 1, wherein the inner case, The inner surface is provided with a heating plate having a good thermal conductivity, and the outer surface is a heating tank for frying, characterized in that provided with a plate of the insulating material. The method according to claim 1 or 2, A temperature sensor and a pressure sensor are provided inside the inner case, and the temperature sensor and the pressure sensor are connected to each other to supply the heating means and the vacuum pump when the temperature and the pressure inside the inner case are detected to be above a set value. The frying heating tank, characterized in that the controller for controlling the voltage and the current is further provided.