KR20100008416U - Fryer - Google Patents

Abstract

The present invention, the main body having a support in the lower portion; An oil tank installed inside the main body and including a drain valve at a lower portion thereof; It is coupled to the top of the rear of the main body, including a heater portion consisting of a power supply and a heat pipe, so that the fried residue deposited on the bottom surface of the tank is not carbonized by the heat of the heat pipe, the bottom surface of the tank and the heat pipe Is located maintaining a predetermined distance, provides a fryer characterized in that the bottom surface of the oil tank is formed to be inclined.

Fryer, oil, valve, power supply, handle

Description

Fryer}

The present invention relates to a fryer, more specifically, by keeping the bottom surface of the oil tank apart from the heat pipe by a predetermined distance, to prevent carbonization and oxidation of the frying oil deposited on the bottom surface of the oil tank to keep the frying oil clean. In addition, the frying is adhered to the surface of the heat pipe and carbonized to prevent the heat pipe from being damaged by the fryer.

In general, fried foods are fried foods that have been fried with flour or fried powder in fried oil heated to a high temperature. Typically, gas or electricity is supplied to a heat source.

In the conventional fryer, since the hot heat pipe providing the cooking heat source and the bottom surface of the oil tank do not have a sufficient separation distance, the fried dregs generated during cooking of the frying water and deposited on the bottom surface of the oil tank by the high temperature heat pipe. The problem of deterioration of the quality of the frying oil and carbonization of the frying oil and carbonization of the frying oil contain carcinogens.Therefore, there was a problem in the hygiene of the frying food.In addition, when the frying residue adheres to the heat pipe and carbonized, the hole in the heat pipe is carbonized. There was a problem that the heat pipes were damaged, such as generated.

In general, when frying oil that is not heated for the first time is heated in the oil tank, the frying oil in the oil tank is bounded by the heat pipe, and the frying oil in the upper part of the tank is kept at a high temperature, but the frying oil in the lower part of the tank is kept at a low temperature, so that the frying oil in the lower part of the tank is not convection to the upper part of the tank. Do not. However, the frying oil refiner is usually used together with a frying machine. In the frying oil refiner, when the high-temperature frying oil mixed with the high-temperature and low-temperature frying oil (the high-temperature frying oil is relatively more than the low-fried frying oil) is heated again in the oil tank of the frying machine (For example, high temperature part: 175 ° C oil and low temperature part: 25 ° after refining: 100 ° C) When the fried water is cooked in this state, the convection suppression effect caused by the temperature division is eliminated, and the frying residue in the lower part of the oil tank is lost. There is a problem that the convection is moved to the top of the heat pipe by the convection to promote the carbonization of the fried residue and the oxidation of the fried oil.

In addition, when cooking a frying net containing fried water inside the tank, it is common to cook by shaking the frying net back and forth so that the heat is evenly transmitted to the frying water when cooking. There was a defect that the heat pipe was damaged or the temperature sensor located behind the heat pipe was damaged.

The present invention was devised to solve the above problems, by maintaining a sufficient separation distance between the bottom surface of the oil tank and the heat pipe and by inclining the bottom surface of the oil tank carbonization and frying oil of the frying residue by the heat of the heat pipe By preventing the oxidation of the oil tank, and by providing a cooling portion in the lower part of the oil tank, when refined high temperature fried oil is oiled, the temperature of the lower part of the oil tank lowers more quickly, so that the frying oil in the lower part of the heat pipe is not convex and moved to the upper part of the heat pipe, It is an object of the present invention to provide a protection plate to protect the pipe to prevent heat pipe damage due to the back and forth movement of the frying net during cooking.

In order to achieve the above object, according to an embodiment of the present invention, the body having a support in the lower portion; An oil tank installed inside the main body and including a drain valve at a lower portion thereof; It is coupled to the top of the rear of the main body, including a heater portion consisting of a power supply and a heat pipe, so that the fried residue deposited on the bottom surface of the tank is not carbonized by the heat of the heat pipe, the bottom surface of the tank and the heat pipe Is located maintaining a predetermined distance, provides a fryer characterized in that the bottom surface of the oil tank is formed to be inclined.

The fryer further includes a cooling unit coupled to the lower portion of the oil tank, wherein the cooling unit may include an air inlet, an air outlet, and a cooling fan coupled to the air outlet.

Further, in order to protect the user from the radiant heat of the fried oil contained in the oil tank, a separation distance may be provided between the outer surface of the main body and the oil tank, and the adjustment handle for opening and closing the drain valve may protrude out of the main body. have.

The frying machine may further include a gas drying hook mechanism for mounting the oil drying gun of the frying oil refiner.

 The heater unit may further include a protection plate to protect the heat pipe, the protection plate is coupled to the power supply unit, and protects the heat pipe and the temperature sensor portion located in the rear portion of the tank.

The heater unit may be rotatably coupled to the main body, and the power supply unit of the heater unit may include a rotation knob capable of rotating the heater unit.

The fryer according to one embodiment of the present invention maintains a sufficient distance between the bottom surface of the oil tank and the heat pipe, thereby preventing carbonization and frying oil oxidation of the frying residue deposited on the bottom surface of the oil tank by the heat of the heat pipe. The frying residue adheres to the heat pipe surface and is carbonized to prevent the heat pipe from being damaged. The frying residue deposited along the bottom surface of the inclined tank is easily discharged by inclining the bottom surface of the oil tank. .

In addition, by providing a cooling unit in the lower portion of the oil tank, when the refined high-temperature fried oil is oiled to lower the temperature of the lower portion of the tank more quickly so that the fried oil in the heat pipe lower convection to the upper portion of the heat pipe. In general, when frying oil that is not heated for the first time is heated in the oil tank, the frying oil in the oil tank is bounded by the heat pipe, and the frying oil in the upper part of the tank is kept at a high temperature, and the frying oil in the lower part of the tank is kept at a low temperature, so that the frying oil in the lower part of the tank is filled with oil. The frying residue deposited on the bottom of the oil tank does not move to the upper part of the heat pipe because it is not convection to the upper part. However, the frying oil refiner is usually used together with a frying machine. In the frying oil refiner, when the high-temperature frying oil mixed with the high-temperature and low-temperature frying oil (the high-temperature frying oil is relatively more than the low-fried frying oil) is heated again in the oil tank of the frying machine (For example, high temperature part: 175 ° C oil and low temperature part: 25 ° after refining: 100 ° C) When the fried water is cooked in this state, the convection suppression effect caused by the temperature division is eliminated, and the frying residue in the lower part of the oil tank is lost. As the convection moves upwards through the heat pipe, the contact frequency between the heat pipe and the frying residue is increased, thereby promoting carbonization of the frying residue and oxidation of the frying oil.

The present invention is provided with a cooling unit in the lower part of the oil tank, thereby inducing the temperature compartment generation, it is effective to suppress the carbonization of the frying residue and the oxidation of the frying oil and to minimize the generation of carcinogens by the carbonization.

In addition, by providing a protective plate to protect the heat pipe, there is an effect of preventing damage to the heat pipe and the temperature sensor by the forward and backward movement of the frying net during cooking.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, the terms or words used in the specification and claims should not be construed as being limited to their usual or dictionary meanings, and the inventors will properly interpret the concept of terms in order to best explain their own design. Based on the principle that it can be defined, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention.

Therefore, the embodiments described in this specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention. Therefore, It is to be understood that equivalents and modifications are possible.

1 is a view showing a fryer 100 according to an embodiment of the present invention, in particular the gap between the bottom surface of the heat pipe 122 and the bottom surface of the oil tank 130 of the heater 120 is formed to be inclined The figure is highlighted.

Heater 120 is composed of a heat pipe 122 and the power supply 121, the heat pipe 122 is placed in the interior of the oil tank 130 and both ends are coupled to the power supply 121 and the heat source to the frying oil It serves to supply. It is preferable that the shape of the heat pipe 122 is a 'b' shape and the portion located on the lower surface of the oil tank 130 has a wavy shape bent to increase the amount of heat transferred to the frying oil by increasing the contact area with the frying oil. It is desirable to have.

The oil tank 130 is installed inside the main body 110 and includes a drain valve 131 to discharge the fried oil in the lower portion. The bottom surface of the oil tank 130 in which the fried residues generated when cooking the fried water is deposited is inclined and positioned while maintaining a predetermined distance from the heat pipe 122 of the heater 120.

The conventional fryer has a distance of only 3 to 5 centimeters between the bottom surface of the oil tank and the heat pipe, so that the fried residue deposited on the bottom surface of the oil tank is carbonized by the hot heat pipe, and the frying oil is oxidized, so The degradation problem was serious. In addition, the accumulated frying chips are carbonized in the state of being adhered to a high temperature heat pipe, creating a hole in the heat pipe, causing frequent frying of the fryer due to damage of the heat pipe, and eventually shortening the life of the frying machine. Generated carcinogens, causing the sanitary problem of fried foods.

Thus, an embodiment of the present invention maintains a sufficient distance between the bottom surface of the oil tank 130 and the heat pipe 122, the fried dregs deposited on the bottom surface of the oil tank 130 is the high temperature heat pipe. It prevented carbonization by the 122 and solved the problem which occurred in the conventional fryer.

Maintaining the separation distance between the bottom surface of the oil tank 130 and the heat pipe 122 in one embodiment of the present invention is based on experimental data to be described later, rather than simple discovery of the known art, the prior art The technical feature of the present invention is not shown because those skilled in the art expected that the fried residues of the lower portion of the heat pipe to move to the upper portion of the heat pipe by convection, even at such a distance.

Applicant installed a temperature detection sensor on the bottom and top of the heat pipe and operated the fryer to measure the temperature change over time. As shown in FIG. 6, the frying oil temperature in the upper portion of the heat pipe was not changed in contrast with the conventional expectation, whereas the frying oil temperature in the lower portion of the heat pipe was almost unchanged. Therefore, considering the specific gravity according to the temperature of the frying oil on the basis of the measurement result, the frying oil in the lower portion of the heat pipe is much lower than the frying oil in the upper portion of the heat pipe, and the specific gravity is significantly higher, so convection does not occur in the frying oil of the lower portion of the heat pipe and the frying oil of the lower portion is lower. It can be derived that does not move to the upper portion of the heat pie. Based on the above results, the present inventors have devised the present invention by focusing on keeping the separation distance effective in preventing carbonation and frying oil oxidation of the frying residue.

The separation distance is preferably 10 centimeters or more, and may vary depending on a user's use environment (type of fried food, temperature of heat pipe during cooking, type of fried oil, etc.).

In addition, the bottom surface of the oil tank 130 is formed to be inclined.

Analyzing the experimental results, it can be seen that the frying oil in the lower portion of the heat pipe is not moved to the upper portion of the heat pipe and is not used for cooking frying water. Therefore, to reduce the capacity of the frying oil staying in the bottom of the heat pipe without being used for cooking frying water to obtain an economic effect and also to facilitate the discharge of the fried dregs deposited on the bottom surface of the oil tank 130 in one place ) Bottom surface is formed to be inclined.

Formation of the inclined surface is preferably formed at an angle of 45 degrees (deg), of course, may vary depending on the user's environment (mass of fried residue, the price of fried oil, etc.).

2 is a view showing the cooling unit 140 in the lower portion of the oil tank 130 as an embodiment of the present invention.

The cooling unit 140 includes an air inlet 141, an air outlet 142, and a cooling fan 143, and is coupled to the lower portion of the oil tank 130. The air inlet 141 is preferably located in the front direction of the main body 110, it may be formed in a number, the air outlet 142 is located in the opposite direction of the air inlet 141 Preferably, the air outlet 142 is coupled to the cooling fan 143 forcibly discharging the air introduced into the air inlet 141 to the air outlet 142.

Of course, the shape, position and number of the air outlet 142 and the air inlet 141 may vary depending on the use environment.

As described above, a temperature section is generated at the boundary of the heat pipe 122, and the cooling unit 140 promotes the generation of the temperature block. The cooling unit 140 is located below the heat pipe 122 and includes fried residues. It has the effect of inhibiting the frying oil from moving upward by convection.

Incidentally, when the frying oil that is not first heated is put into the fryer and heated, the temperature compartment occurs, but the hot frying oil is discharged from the fryer and refueled through the refiner again to the fryer. Since the temperature difference of the lower part is not large, the frying oil of the lower part may be mixed with the upper part, and the frying residue may contact the heat pipe 122.

Therefore, by coupling the cooling unit 140 to the lower portion of the oil tank 130, while cooling the temperature of the frying oil of the lower portion of the heat pipe 122 more quickly and at the same time promotes the occurrence of the temperature compartment, the heat pipe 122 In order to prevent convection of the upper and lower frying oil, consequently, the frying residue is carbonized by contact with the heat pipe 122.

There may be a predetermined distance between the outer surface of the main body 110 and the oil tank 130.

By providing the separation distance, it is possible to protect the user from the radiant heat of the fried oil accommodated in the oil tank 130. In the absence of the separation distance, the user may be burned by the radiant heat of the high temperature fried oil contained in the oil tank 130 when cooking.

The separation distance is preferably 5 to 10 centimeters. When the separation distance is 5 to 10 centimeters, the outer surface of the main body 110 is kept at a low temperature, and there is no risk of the user getting burned when cooking. However, when the separation distance is 10 centimeters or more, the volume of the oil tank 130 installed inside the main body 110 is reduced, so that the frying net does not enter the inside of the oil tank 130, thereby causing inconvenience in cooking. .

When the cooling unit 140 is provided, a greater synergistic effect may be obtained in keeping the outer surface of the main body 110 at a low temperature. When driving the cooling unit 140, the air between the outer surface of the main body 110 and the oil tank 130 is circulated, it is easier to maintain the outer surface of the main body 110 at a low temperature.

Adjustment handle 132 for opening and closing the drain valve 131 included in the lower portion of the oil tank 130 is preferably protruded to the outside of the main body 110 for the user's convenience.

Figure 3 is a view showing a fryer further comprising a fuel tank hook 150 as an embodiment of the present invention.

The frying machine may further include a gas gun hook 150. The oil supply hook 150 may be formed of a holder mounted on the main body 110 and an insertion hole into which the oil supply key may be inserted. The insertion hole may be made of a hollow short tube. The main key hook mechanism 150 is preferably mounted to the upper edge of the main body 110.

The fuel supply hook 150 may be integrally coupled to the main body 110, or may be detachable from the main body 110.

In addition, the oil supply hook 150 may be rough to the oil tank 130 rather than the main body 110.

4 is a view showing a heater unit 220 further including a protective plate 221 for protecting the heat pipe in one embodiment of the present invention.

The protection plate 221 is coupled to the power supply unit 121, and is positioned to block between the heat pipe portion and the frying net located at the rear portion of the oil tank 130. The protective plate 221 is preferably formed with a plurality of holes so that the fried oil in the oil tank 130 can move smoothly.

The temperature sensor for detecting the temperature of the frying oil is generally located near the heat pipe on the rear side of the main body, and further includes the protection plate 221 so that both the heat pipe 122 and the temperature sensor (not shown) from the frying network are provided. I can protect it.

5 is a view showing that the heater unit 120, 220 is rotatably coupled to the main body 110 in one embodiment of the present invention.

The heaters 120 and 220 may include a power supply 121, a heat pipe 122, or a power supply 121, a heat pipe 122, and a protection plate 221. The heaters 120 and 220 are rotatably coupled to the body 110, and the coupling may be made by attaching a hinge 125 to the rear surface of the power unit 121 and the body 110. Alternatively, it can be replaced with various rotating members such as pins.

Since both the heat pipe 122 and the protection plate 221 are coupled to only the power supply unit 121, when the power supply unit 121 rotates, the heater unit 120 including the heat pipe 122 and the protection plate 221 is rotated. ) The whole will rotate.

The power supply unit 121 further includes a rotation knob 123 capable of rotating the heater parts 120 and 220.

In the past, since the heat pipe was fixed inside the oil tank, it was very inconvenient when trying to clean the oil tank inside. In particular, when cleaning the bottom of the tank, most of the heat pipe was in a wavy curve, so it was very difficult to put the cleaning tool on the bottom of the tank.

One embodiment of the present invention by rotatably deforming the heater unit 120, 220 and the main body 110, by using the rotary knob 123 when cleaning the heater unit 120 (220). Rotating) raises the heat pipe 122 to the outside of the oil tank to make it very easy to clean the inside of the oil tank.

As described above, although the present invention has been described by way of limited embodiments and drawings, the present invention is not limited thereto and is intended by those skilled in the art to which the present invention pertains. Of course, various modifications and variations are possible within the scope of equivalents of the claims to be described.

1 is a view showing a frying machine according to an embodiment of the present invention, in particular, highlighting that the interval between the heat pipe and the bottom surface of the oil tank and the bottom surface is inclined.

Figure 2 is a view showing a cooling unit in the lower portion of the tank according to an embodiment of the present invention.

Figure 3 is a view showing a fryer further comprising a fuel tank hook as an embodiment of the present invention.

Figure 4 is a view showing a heater unit further comprising a protective plate for protecting the heat pipe in one embodiment of the present invention.

5 is a view showing that the heater unit is rotatably coupled to the main body in one embodiment of the present invention.

6 is a result of measuring the upper and lower temperatures of the heat pipe over time.

<Description of the symbols for the main parts of the drawings>

100 fryer 110 body

120 heater

121 Power Supply 122 Heat Pipe

123 Swivel Handle 130 Oil Tank

131 Drain valve 132 adjustment handle

140 Cooling unit 141 Air inlet

142 Air outlet 143 Cooling fan

150 pet gun hook

220 heater part including protection board

221 shield

Claims (7)

A main body having a support on a lower side thereof; An oil tank installed inside the main body and including a drain valve at a lower portion thereof; Is coupled to the top of the rear of the main body, including a heater consisting of a power supply and a heat pipe, The bottom surface of the tank and the heat pipe are positioned at a predetermined distance so that the fried residue deposited on the bottom surface of the tank is not carbonized by the heat of the heat pipe, and the bottom surface of the tank is inclined. Fryer characterized by. The fryer of claim 1, further comprising a cooling unit coupled to the lower portion of the oil tank, wherein the cooling unit includes an air inlet, an air outlet, and a cooling fan coupled to the air outlet. The fryer according to claim 1, wherein a spacing distance is provided between the outer surface of the main body and the oil tank to protect the user from radiant heat of the fried oil contained in the oil tank. The fryer according to any one of claims 1 to 3, wherein the adjusting handle for opening and closing the drain valve protrudes out of the main body. The fryer of claim 1, further comprising an oil tank hook mechanism capable of placing the fuel oil gun of the frying oil refiner. The fryer of claim 1, wherein the heater part further comprises a protection plate protecting the heat pipe, wherein the protection plate is coupled to the power supply part and protects a heat pipe part located at a rear part of the oil tank. The fryer according to claim 1 or 5, wherein the heater part is rotatably coupled to the main body, and the power supply part of the heater part includes a rotation knob capable of rotating the heater part.

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