KR20120002695A

KR20120002695A - The cooking device for fried food

Info

Publication number: KR20120002695A
Application number: KR1020100063327A
Authority: KR
Inventors: 이동석; 정병기
Original assignee: 이동석; 정병기
Priority date: 2010-07-01
Filing date: 2010-07-01
Publication date: 2012-01-09

Abstract

PURPOSE: A frying apparatus is provided to prevent cooking oil, which is accepted in a containing space, from flowing into a reception pipe by integrally casting the front wall, back side wall, one side wall, the other side wall of a net member and a reception pipe. CONSTITUTION: A frying apparatus comprises a fryer(10), a net member(30), and an electric heater. The fryer includes a containing space(110) for containing cooking oil. The net member is included in the fryer. The electric heater is included in the fryer. The electric heater heats the cooking oil. A containing groove(31), which accepts the electric heater with an opened one side, is formed in the net member. The net member comprises a front wall(310), a back side wall(330), one side wall, the other side wall, and a reception pipe(390). The front wall is vertically formed up and down. The back side wall is formed to the up and down direction behind the front wall while keeping a constant interval with the front wall.

Description

Tempura Cooker {THE COOKING DEVICE FOR FRIED FOOD}

The present invention is because the electric heater is accommodated in the receiving groove which is open at one side formed inside the net member, there is no fear that foreign matters such as fry debris on the surface of the electric heater, as well as failure of the electric heater due to this There is no fear that a safety accident will occur, and further relates to a frying cooking apparatus that does not have a risk of deterioration due to black discoloration of the cooking oil contained in the receiving space of the frying container.

In general, fried foods are widely used in homes and restaurants since they have a wide selection of ingredients such as various kinds of fish, meat, and vegetables, and can be cooked relatively easily. Is more specialized and massified.

The frying cooking apparatus used for the frying cooking includes a frying container in which a receiving space is formed to accommodate cooking oil; A mesh member provided in the frying container; It is provided in the fry container; an electric heater for heating the cooking oil.

However, since the electric heater of the frying cooking apparatus is usually provided in the frying container so as to be located in the lower direction of the net member, a portion of foreign substances such as frying chips generated during frying cooking passes through the mesh member to prevent the electric heater. In case of contact with the surface, some foreign matters, such as fried flakes on the electric heater, are excessively fried and carbonized, so that there is a high possibility that a safety accident such as a failure occurs in the electric heater, and the cooking oil may be discolored and deteriorated. There is a high problem.

The present invention was created to solve the above-mentioned problems, and since the electric heater is accommodated in the receiving groove in which one side formed in the inside of the mesh member is opened, there is a fear that foreign matters such as frying chips are on the surface of the electric heater. Of course, there is no fear that a safety accident such as a failure occurs in the electric heater, and furthermore, the object of the present invention is to provide a frying cooking apparatus that does not have a risk that the cooking oil contained in the receiving space of the frying vessel is discolored and deteriorated. It is done.

The present invention for achieving the above object is a frying vessel is formed with a receiving space in which cooking oil is accommodated; A mesh member provided in the frying container; A frying cooking apparatus comprising an electric heater provided in the frying container to heat the cooking oil, wherein the frying groove is formed at one side of the net member in which the receiving groove is opened. Provide a cooking device.

Here, the network member and the front wall vertically formed in the vertical direction; A rear wall vertically formed vertically in the rear of the front wall while maintaining a predetermined distance from the front wall; A side wall vertically formed between one end of the front side wall and one end of the rear side wall and having a through hole formed at a predetermined interval in the front and rear direction at a lower end thereof; Another side wall vertically formed between the other end of the front side wall and the other end of the rear side wall; A receiving pipe provided with a predetermined interval in the front-rear direction between the inner side of the lower end of the front side wall and the inner side of the lower end of the rear side wall, extending in the left and right direction, and having the receiving groove open at one side communicating with the through hole therein. It is preferably included, the front wall, rear wall, one side wall, the other side wall and the receiving tube is preferably integrally molded.

And a temperature sensing rod horizontally provided in the frying container in a horizontal direction so as to be positioned in a lower direction of the mesh member; A water supply pipe which is horizontally provided at a predetermined interval in the front and rear direction in the frying container so as to be positioned in the lower direction of the temperature sensing rod, extends in the left and right direction, and discharge holes are formed at regular intervals in the left and right directions on the outer periphery; A pump provided in the water supply pipe and the circulation pipe connected to the frying vessel, the pump pumping water contained in the accommodation space so that the water contained in the accommodation space of the frying vessel circulates along the circulation pipe; A heat exchanger provided in the circulation pipe and lowering a temperature of water circulating in the circulation pipe by the pump; And a controller for controlling the pump by comparing the temperature value of the temperature sensing rod with a preset reference temperature value.

Furthermore, the water level sensor provided in the network member; A three-way valve provided in the circulation pipe so as to be located between the heat exchange part and the pump; And a water supply unit connected to the circulation pipe located between the heat exchange unit and the pump through the three-way valve to supply water into the frying vessel through the circulation pipe and the water supply pipe. Preferably, the three-way valve, the pump, and the water supply unit are controlled by comparing the detection signal of the water level sensor and the temperature value of the temperature sensing rod with a preset reference temperature value.

The present invention is because the electric heater is accommodated in the receiving groove which is open at one side formed inside the net member, there is no fear that foreign matters such as fry debris on the surface of the electric heater, as well as failure of the electric heater due to this There is no fear that a safety accident will occur, and there is no effect that the cooking oil contained in the receiving space of the frying vessel will be discolored and deteriorated.

In addition, since the front wall, the rear wall, one side wall, the other side wall and the accommodation tube of the mesh member are integrally molded, there is no effect that the cooking oil contained in the accommodation space of the frying vessel may flow into the accommodation tube.

In addition, the control unit compares the temperature value of the temperature sensing rod and the reference temperature set in advance in the control unit to control the pump so that the water contained in the accommodation space of the frying vessel circulates along the circulation pipe so that the accommodation space of the frying vessel Together with the cooking oil accommodated in the effect of maintaining the temperature of the water more easily.

Furthermore, the control unit compares the detection signal of the water level sensor and the temperature value of the temperature sensing rod with the reference temperature set in advance in the control unit to control the three-way valve, the pump and the water supply unit, so that the control unit Along with cooking oil, the temperature of water can be more easily maintained, and of course, the level of water with cooking oil can be more easily maintained at a constant level.

1 is a cross-sectional view schematically showing a frying cooking apparatus according to an embodiment of the present invention,
2 is a perspective view schematically showing a network member according to the present invention;
3 is a perspective view schematically showing a water supply pipe according to the present invention;
4 is a cross-sectional view taken along line AA of FIG. 1.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. It is to be understood that the scope of the present invention is not limited to the following embodiments, and various modifications may be made by those skilled in the art without departing from the technical scope of the present invention.

1 is a cross-sectional view schematically showing a frying cooking apparatus according to an embodiment of the present invention, Figure 2 is a perspective view schematically showing a mesh member 30 according to the present invention.

The frying cooking apparatus of one embodiment of the present invention is large, as shown in Figure 1 and 2, the outer body 9 is formed with a ventilation window 91 through which air passes through each side; The upper end portion is fixed to the inner upper side of the exterior body 9, the frying container 10 is formed therein the receiving space 110 is accommodated in the cooking oil (5 in Fig. 4) with water (7 in Fig. 4) Wow; A mesh member 30 provided in the accommodation space 110 of the frying vessel 10; And an electric heater 50 provided in the accommodation space 110 of the frying vessel 10 to heat the cooking oil 5 together with the water 7.

When the cooking oil 5 is accommodated together with the water 7 in the accommodation space 110 of the frying vessel 10, the water 7 is positioned below the inside of the frying vessel 10 due to the difference in specific gravity. Cooking oil 5 is located on the inner upper side of the frying vessel 10.

A discharge pipe 12 communicating with a lower side of the frying container 10 is vertically disposed under the frying container 10, and the discharge pipe 12 is controlled by a control unit (not shown) to be described later. Open / close valve (not shown) for opening and closing may be provided.

The discharge pipe 12 may be located perpendicular to the inner lower center of the outer body 9 in communication with the lower side of the frying vessel 10, the lower end of the discharge pipe 12 is the outer body 9 ) May be exposed to the outside of the lower end.

Through the discharge pipe 12 may discharge the water (7) and the cooking oil (5) contained in the receiving space 110 of the frying vessel 10 in the outward direction of the lower end of the exterior body (9).

The exterior body (9), the frying vessel (10) is a known technique and at the same time it will be understood by those skilled in the art to which the present invention pertains will be clearly understood to be carried out the following detailed description.

First, as shown in FIG. 1 and FIG. 2, the receiving groove 31 in which one side at which the electric heater 50 is accommodated is opened in the mesh member 30.

More specifically, as shown in FIG. 2, the mesh member 30 includes a front wall 310, a rear wall 330, one side wall 350, the other side wall 370, and a receiving tube 390. It can be done by.

The front wall 310 may be vertically formed in the vertical direction (Z-axis direction of FIG. 2).

The rear wall 330 may be vertically formed in a vertical direction (Z-axis direction in FIG. 2) behind the front wall 310 while maintaining a predetermined distance from the front wall 310.

The one side wall 350 may be vertically formed in an up and down direction (Z-axis direction in FIG. 2) between one end of the front wall 310 and one end of the rear wall 330.

The through hole 351 may be formed at a lower end of the one side wall 350 at a predetermined interval in the front-rear direction (the Y-axis direction of FIG. 2).

The other side wall 370 may be vertically formed between the other end of the front wall 310 and the other end of the rear wall 330 in the vertical direction (Z-axis direction of FIG. 2).

The accommodation tube 390 may be horizontally provided at a predetermined interval in the front-rear direction (the Y-axis direction of FIG. 2) between the inner side of the lower end of the front side wall 310 and the inner side of the lower end of the rear side wall 330.

The accommodation pipe 390 may be formed to extend a predetermined length in the left and right directions (X-axis direction of Figure 2).

As shown in FIG. 1, a connecting table 391 connecting the accommodation pipes 390 may be horizontally formed between the accommodation pipes 390.

The receiving groove 31 may be formed in the accommodation tube 390, one side of which is in communication with the through hole 351 of the one side wall 350.

The accommodating pipe 390 of the mesh member 30 serves to prevent the fried object (not shown) including fish, meat, and vegetables from sinking to the inner lower side of the frying vessel 10.

Foreign substances including frying crumbs and the like generated during frying cooking may fall in the interior downward direction of the frying vessel 10 through gaps 391a formed on the left and right sides of the connecting table 391.

On the other hand, the front wall 310, the rear wall 330, one side wall 350, the other side wall 370 and the receiving tube 390 may be integrally molded.

In particular, since the front wall 310, rear wall 330, one side wall 350, the other side wall 370 and the receiving tube 390 of the mesh member 30 is integrally molded, the frying vessel 10 Edible oil (5) accommodated in the receiving space 110 of the) there is an advantage that there is no fear of entering into the receiving pipe (390).

The front wall 310, the rear wall 330, the one side wall 350 and the outer peripheral surface of the other side wall 370 is in contact with the inner peripheral surface of the frying vessel 10, the front wall 310, the rear wall 330 The upper and lower ends of the one side wall 350 and the other side wall 370 may be welded to the inner circumferential surface of the frying vessel 10 (see FIGS. 1 and 4 W). (See FIGS. 1 and 4. )

The electric heater 50 may be composed of a plurality of known heater rods.

The electric heater 50, which may be made of a plurality of known heater rods, is formed by a user at one side of the central portion of the frying vessel 10 in a front and rear direction (Y-axis direction of FIGS. 1 and 2) at a predetermined interval. 4 through the through hole (111 in FIG. 4) and the through hole 351 of the one side wall 350 of the mesh member 30 is formed in the receiving tube 390 of the mesh member 30 ( 31 may be accommodated in each.

The electric heater 50 which may be composed of a plurality of known heater rods respectively accommodated in the accommodation grooves 31 formed in the accommodation pipe 390 is prevented from being separated from the accommodation grooves 31 to the outside. The outer periphery of one end of the electric heater 50, which may be made of a plurality of known heater rods is screwed into the upper through hole 111 or the frying container positioned around the upper through hole 111 ( 10) may be a silicon junction (see C ₁ of FIG. 4) to an outer circumferential surface of one side of the center portion.

3 is a perspective view schematically showing a water supply pipe 140 according to the present invention, Figure 4 is a cross-sectional view taken along the line AA of Figure 1;

Next, as shown in FIG. 3 and FIG. 4, the temperature sensing rod 120, the water supply pipe 140, the pump 180, the heat exchanger 200, and a controller (not shown) may be provided.

The temperature sensing rod 120 may be horizontally provided in the left and right direction inside the central portion of the frying vessel 10 to be located in the lower direction of the mesh member (30).

More specifically, the temperature sensing rod 120 has an intermediate through hole 113 formed in one side of the central portion of the frying vessel 10 to be located in the lower direction of the upper through hole 111 as shown in FIG. Passed horizontally in the left and right direction (X-axis direction of Figure 4) inside the central portion of the frying vessel 10 can measure the temperature of the cooking oil (5).

One end outer circumference of the temperature sensing rod 120 may be a silicon junction (see C ₂ of FIG. 4) to one outer circumferential surface of the central portion of the frying vessel 10 positioned around the intermediate through hole 113.

As shown in FIG. 1, the water supply pipe 140 is positioned at a lower direction of the temperature sensing rod 120 at a predetermined interval in the front-rear direction (Y-axis direction in FIG. 1) inside the center of the frying vessel 10. Can be horizontally equipped.

The water supply pipe 140 may be formed to extend a predetermined length in the left and right directions (X-axis direction of Figure 4) as shown in FIG.

On the outer periphery of the water supply pipe 140, as shown in Figure 4, the discharge hole 141 may be formed at regular intervals in the left and right directions (X-axis direction of Figures 3 and 4).

As shown in FIG. 3, the water supply pipe 140 may include a first and second horizontal pipes 142 and 144 and a plurality of branch pipes 146.

The first horizontal tube 142 may be formed to extend a predetermined length in the left and right directions (X-axis direction of Figure 3).

One end of the first horizontal pipe 142 may be exposed to the outside through one side surface of the exterior body 9 as shown in FIG.

The second horizontal tube 144 has a front and rear direction at each other end of the first horizontal tube 142 so that the center of the second horizontal tube 144 communicates with the other end of the first horizontal tube 142. It may be extended to a predetermined length in the Y-axis direction of FIG.

As shown in FIG. 4, the second horizontal tube 144 is provided inside the exterior body 9 so as to be located between one inner peripheral surface of the central portion of the exterior body 9 and one outer peripheral surface of the central portion of the frying vessel 10. Can be.

The one or more branch pipes 146 communicate with each other on the other side of the second horizontal pipe 144 so that one or more branch pipes 146 communicate with each other in the left and right directions at the other outer periphery of the second horizontal pipe 144. It may be extended to a predetermined length in the X-axis direction of FIG.

As shown in FIG. 3, the plurality of branch pipes 146 communicate with the other side of the second horizontal pipe 144 in the front-rear direction (Y-axis direction in FIG. 3) at the outer peripheral edge of the other side of the second horizontal pipe 144. ) Can be arranged at regular intervals.

The discharge hole 141 may be formed at a predetermined interval in the left and right directions (the X-axis direction of FIG. 3) in the front outer circumference and the rear outer circumference of the branch pipes 146.

As shown in FIG. 4, the branch pipes 146 pass through the lower through-holes 115 formed at one side of the center of the frying vessel 10 so as to be positioned in the lower direction of the intermediate through-hole 113. It may be horizontally provided inside the center of the container (10).

One end portion of the plurality of branch pipes 146 may be silicon bonded (see C ₃ of FIG. 4) to one outer circumferential surface of the central portion of the frying vessel 10 positioned around the lower through hole 115. .

The pump 180 may be connected to the water supply pipe 140 and the circulation pipe 160 connected to the frying vessel 10 to be exposed to the outside of the exterior body 9.

The circulation pipe 160 may include first, second, and third circulation pipes 161, 163, and 165.

The first circulation pipe 161 is disposed at one end of the first horizontal pipe 142 of the water supply pipe 140 and at one side of the exterior body 9 so as to be exposed to the outside of the exterior body 9. It may be provided between the upper end of the heat exchanger 200 is exposed to the outside.

The second circulation pipe 163 may be connected between the lower end of the heat exchange unit 200 and one side of the pump 180.

The third circulation pipe 165 is connected between the other side of the pump 180 and the discharge hole 117 formed on one side of the lower portion of the frying vessel 10 is accommodated in the inner side of the outer body (9) Can be.

The third circulation pipe 165 may be provided with an opening and closing valve 165a for opening and closing the third circulation pipe 165 under the control of the controller (not shown).

The pump 180 is water received in the lower side of the receiving space 110 so that the water (7) accommodated in the lower portion of the receiving space 110 of the frying vessel 10 can circulate along the circulation pipe (160) ( 7) can be pumped.

The heat exchanger 200 may be connected to the circulation pipe 160.

The heat exchanger 200 may serve to lower the temperature of the water 7 circulating in the circulation pipe 160 by the pump 180.

The heat exchange unit 200 and the cooling water storage tank 201 in which cooling water such as water is stored; It may be configured; a spiral tube 203 provided in the cooling water storage tank 201.

The upper end of the spiral tube 203 may be connected to the lower end of one end of the first circulation tube 161 which is bent in a downward direction.

The lower end of the spiral tube 203 may be connected to the upper end of one end of the second circulation tube 163 in a state bent upward.

The spiral tube 203 allows the water 7 passing through the spiral tube 140 to stay in the bare tube 203 for a longer time, thereby passing through the spiral tube 140. The cooling efficiency of the water can be further maximized.

The controller (not shown) may be provided on the outer circumferential surface of the exterior body 9, but is not necessarily limited thereto, and may be provided at various locations.

The controller (not shown) may control the pump 180 and the open / close valve 165a by comparing the temperature value of the temperature sensing rod 120 with a reference temperature value preset in the controller (not shown). .

When the temperature value of the temperature sensing rod 120 exceeds the reference temperature value preset in the controller (not shown),

The controller (not shown) controls the opening / closing valve 165a to open the third circulation pipe 165 and circulates the water 7 accommodated in the accommodation space 110 of the frying vessel 10. The pump 180 is controlled to pump the water 7 accommodated in the accommodation space 110 of the frying vessel 10 so as to circulate along the pipe 160.

Water 7 received in the receiving space 110 of the frying vessel 10 by the pump 180 is the third circulation pipe 165, the second circulation pipe 163 through the discharge hole 117. After passing through the heat exchange part 200 and being cooled, it is repeatedly circulated to the receiving space 110 of the frying vessel 10 through the first purification pipe 161 and the water supply pipe 140. See solid arrow.)

When the temperature value of the temperature sensing rod 120 is equal to or less than the reference temperature value preset in the controller (not shown),

The controller (not shown) stops the operation of the pump 180 while controlling the closing valve 165a to close the third circulation pipe 165.

The control unit (not shown) compares the temperature value of the temperature sensing rod 120 with a reference temperature set in advance in the control unit (not shown) and the water received in the accommodation space 110 of the frying vessel 10 is Since it is controlled to circulate along the circulation pipe 160, the temperature of the water 7 can be more easily maintained together with the cooking oil 5 accommodated in the accommodation space 110 of the frying vessel 10. There is an advantage.

Next, the water level sensor 240, the three-way valve 260 and the water supply unit 280 may be further provided.

The water level sensor 240 is provided at a predetermined height on the inner circumferential surface of the other side wall 370 of the mesh member 30 as shown in Figure 4 may detect the level of the cooking oil (5).

The three-way valve 260 may be connected to the other end of the second circulation pipe 163 of the circulation pipe 160 to be located between the heat exchange part 200 and the pump 180.

The water supply part 280 is connected to the other end of the second circulation pipe 163 of the circulation pipe 160 located between the heat exchange part 200 and the pump 180 through the three-way valve 260. The receiving space 110 of the frying vessel 10 through the second circulation pipe 163 of the circulation pipe 160, the heat exchanger 200, the first circulation pipe 161 and the water supply pipe 140 Water can be fed into the vessel.

As the water supply unit 280, although general water and sewage may be used, in particular a tank (not shown) for receiving water; By pumping the water contained in the tank (not shown) by the control of the control unit (not shown) into the second circulation pipe 163 through the supply pipe 167 connected in communication with the second circulation pipe 163. It may also be configured as a pump (not shown) for introducing the water contained in the tank (not shown).

The control unit (not shown) compares the detection signal of the water level sensor 240 and the temperature value of the temperature sensing rod 120 with a reference temperature set in advance in the control unit (not shown) to the three-way valve 260. ), The pump 180 and the water supply unit 280 may be controlled.

When the water 7 contained in the receiving space 110 of the frying vessel 10 evaporates during the frying cooking process, the water level of the water 7 is gradually lowered, and thus the level of the cooking oil 5 is gradually lowered. You lose.

When the water level of the cooking oil (5) is lowered, the water level sensor 240 will not be able to detect the cooking oil (5),

At this time, the control unit (not shown) controls the closing valve 165a to close the third circulation pipe 165 and at the same time controls the operation of the pump 180.

In addition, the controller (not shown) controls the three-way valve 260 to be connected to the water supply unit 280 so that the water supply unit 280 and the second circulation pipe 163 may be connected.

The water 7 supplied by the water supply unit 280 under the control of the controller (not shown) is the second circulation pipe 163, the heat exchange unit 200, the first circulation pipe 161, and the water supply pipe 140. ) Can be passed sequentially (see dotted arrow in FIG. 4) can be accommodated in the receiving space 110 of the frying vessel 10, thereby gradually increasing the water level of the cooking oil (5) with water (7) Can be increased.

When the water level of the cooking oil (5) with the water (7) is gradually increased so that the water level sensor 240 detects the cooking oil (5), the operation of the water supply unit 280 is stopped, the three-way valve (260) ) May be connected to the other end of the second circulation pipe 163 connected to the pump 180 to allow the second circulation pipe 163 and the pump 180 to be connected.

In this state, when the temperature value of the temperature sensing rod 120 exceeds the reference temperature value preset in the controller (not shown),

The water 7 received in the receiving space 110 of the frying vessel 10 by the pump 180 is the third circulation pipe 165, the three-way valve 260, the third through the discharge hole 117 After passing through the second circulation pipe 163 and cooled to the heat exchange unit 200, the circulation cycle is repeated through the first circulation pipe 161 and the water supply pipe 140 to the accommodation space 110 of the frying vessel 10. (See the solid arrow in FIG. 4)

The control unit (not shown) compares the detection signal of the water level sensor 240 and the temperature value of the temperature sensing rod 120 with a reference temperature set in advance in the control unit (not shown) to the three-way valve 260. By controlling the pump 180 and the water supply unit 280, the temperature of the water (7) together with the cooking oil (5) accommodated in the accommodation space of the frying vessel 10 can be more easily maintained constant more easily. Of course, along with the cooking oil (5), the water level of the water (7) is also an advantage that can be easily maintained at a certain level.

According to the present invention configured as described above, since the electric heater 50 is accommodated in the receiving groove 310 in which one side formed in the net member 30 is opened, the fry flakes on the surface of the electric heater 50. Of course, there is no fear of foreign matters, such as this, there is no fear that a safety accident such as a failure occurs in the electric heater 50, and further, the cooking oil (retained in the receiving space 110 of the frying vessel 10) 5) has the advantage that there is no fear of discoloration due to black discoloration.

5; Cooking oil, 7; water,
9; Outer body, 91; Ventilation Window,
10; Frying vessel, 110; Space,
111; Upper through hole, 113; Middle through hole,
115; Lower through holes, 117 and 141; Vent Hole,
30; Mesh member, 310; Receiving Home,
310; Anterior wall, 330; Posterior Wall,
350; One side wall, 351; Through Hole,
370; The other side wall, 390; Receptacle,
391; Connecting rod, 391a; gap,
50; Electric heater 120; Temperature Sensor Rod,
140; Water supply pipe, 142; 1st Horizontal Pipe,
144; Second horizontal tube, 146; Branch Pipe,
160; Circulatory tube, 161; The first circulation tube,
163; Second circulation tube, 165; The third circulation tube,
165a; On-off valve, 167; Supply Pipe,
180; Pump, 200; Heat Exchanger,
201; Cooling water storage tank, 203; Spiral Tube,
240; Water level sensor, 260; 3-way valve,
260; Water supply unit 12; discharge pipe.

Claims

A frying vessel 10 in which an accommodation space 110 in which the cooking oil 5 is accommodated is formed; A mesh member 30 provided in the frying vessel 10; In the frying vessel 10 is provided in the frying cooking apparatus comprising; an electric heater (50) for heating the cooking oil (5),
The frying cooking apparatus, characterized in that the inner side of the mesh member 30 is formed with a receiving groove 31 is open one side in which the electric heater 50 is accommodated.

The method of claim 1,
The mesh member 30 has a front wall 310 vertically formed in the vertical direction;
A rear wall 330 vertically formed vertically in the rear of the front wall 310 while maintaining a predetermined distance from the front wall 310;
One side wall 350 is vertically formed vertically between one end of the front side wall 310 and one end of the rear side wall 330, and a through hole 351 is formed at a predetermined interval in the front and rear direction at a lower end thereof. ;
Another side wall 370 vertically formed between the other end of the front side wall 310 and the other end of the rear side wall 330;
The inner side of the lower end of the front side wall 310 and the inner side of the lower end of the rear side wall 330 is provided at a predetermined interval in the front and rear direction, extending in the left and right direction, the one side is in communication with the through hole 351 inside It comprises a; accommodating pipe 390 in which the receiving groove 31 is opened;
The front side wall 310, the rear side wall 330, one side wall 350, the other side wall 370 and the receiving tube 390 is integrally cast molded, characterized in that the molding.

The method of claim 1,
A temperature sensing rod (120) horizontally provided in the frying container (10) in a horizontal direction so as to be positioned in a lower direction of the mesh member (30);
It is horizontally provided at a predetermined interval in the front and rear direction in the frying vessel 10 so as to be located in the lower direction of the temperature sensing rod 120, extending in the left and right direction, the discharge hole 141 on the outer periphery is fixed in the left and right direction A water supply pipe 140 formed at intervals;
The water supply pipe 140 and the circulation tube 160 is connected to the frying vessel 10, the water (7) accommodated in the receiving space 110 of the frying vessel 10 is the circulation tube 160 A pump (180) for pumping water contained in the accommodation space (110) to circulate along;
A heat exchanger (200) provided in the circulation pipe (160) to lower the temperature of water circulating through the circulation pipe (160) by the pump (180);
And a controller for controlling the pump 180 by comparing the temperature value of the temperature sensing rod 120 with a preset reference temperature value.

The method of claim 3, wherein
A water level sensor 240 provided in the mesh member 30;
A three-way valve 260 provided in the circulation pipe 160 so as to be located between the heat exchanger 200 and the pump 180;
It is connected to the circulation pipe 160 located between the heat exchange part 200 and the pump 180 through the three-way valve 260, the circulation pipe 160 and the water supply pipe 140 through the A water supply unit 280 for supplying water into the frying vessel 10; is further provided,
The control unit compares the detection signal of the water level sensor 240 and the temperature value of the temperature sensing rod 120 and a preset reference temperature value to the three-way valve 260, the pump 180 and the water supply unit 280 Deep frying apparatus characterized in that the control.