KR20220152600A - A frying machine - Google Patents

Abstract

The present invention relates to a frying device, comprising: a case (1) with an open top; a frying tank (2) provided inside the case and accommodating the frying oil; a heater (3) bent in a zigzag manner at a predetermined depth in the frying tank; a power connecting part (5) installed on one upper end of the case (1) and connecting terminals on both sides thereof to external power supply terminals while supporting the heater (3); and a discharge part (7), and further comprises a convection prevention means (6) provided in the frying tank while partitioning the frying oil accommodated in an inner space of the frying tank (2) into an upper layer part (A) and a lower layer part (B) and preventing convection of the frying oil in the upper layer part and lower layer part. The convection prevention means (6) includes a plurality of pipes (61) arranged at intervals to allow the fall of the batter and prevent the flow of the frying oil of the upper layer part (A) and the lower layer part (B) due to convection. The convection between the upper layer part and the lower layer part in the frying tank is prevented for fries by the convection prevention means so that the upper layer is maintained at the frying temperature, while the lower layer part is kept low below the temperature at which the batter residue is carbonized. Accordingly, there is no need for devices such as motors and fans for forced cooling, needed in the prior arts, which significantly reduces manufacturing costs, and there is the effect of saving energy by preventing heat loss of the frying device. Also, there is an effect of reducing maintenance and management costs in commercial frying equipment that handles large amounts of frying.

Description

Frying machine {A FRYING MACHINE}

The present invention relates to a frying device, and in particular, prevents convection caused by a temperature difference between the upper and lower layers of frying oil in an oil tank to delay rancidity of frying oil, but minimizes environmental pollution due to smoke and oil vapor due to carbonization of frying materials It relates to a frying device having an improved frying oil convection prevention means so that the frying material residue can be smoothly flowed and collected in the lower part of the oil tank.

In general, a frying device is for cooking by frying vegetable or animal ingredients coated with flour or frying powder in oil heated to a high temperature. These frying devices mainly use electricity or gas as a heat source, and the frying oil accommodated in the frying tank is The electric or gas heater in is heated to the frying temperature required according to the material, and the waste oil and frying material residue are discharged through the discharge part at the lower end of the frying tank.

In such a conventional frying device, frying oil is frequently replaced in order to prevent rancidity caused by heating the frying oil to a high temperature and deterioration in frying quality due to carbonization of the frying material residue, which increases frying cost and deteriorates profitability. there was.

As an example of a frying device for solving the problems of these conventional frying devices, Korean Patent Registration No. 10-2237604 (registration date April 07, 2021) includes an oil tank for accommodating edible oil; one or more fry nets; one or more heating means; thermostat; one or more cooling means; A plurality of valves connected to each funnel at the bottom of the oil tank; After frying the food, the cooking oil in the upper area does not cool down completely and is maintained within the predetermined temperature range. When reheating the cooking oil later, the heating time and heating rate are shortened to reduce power consumption and improve frying cooking speed. Edible oil temperature maintaining device having a function; fryer body; And a driving panel for operating the fryer; a plurality of protrusions on the front and rear surfaces of the inside of the oil tank so that the front and rear lower parts of the frying net are placed on top of the heating means in the upper region of the oil tank and fixed to the same horizontal It is formed on the surface, and the parts where each funnel contacts other funnels adjacent to each other form a straight line, and from this straight line, vertical walls extending vertically upward to the lower part of the cooling means are heated to heat the cooking oil to cook a number of foods. An electric fryer configuration for frying is disclosed.

In the prior art fryer described above, a cooling means for forcibly circulating water or air to a circulation pump through a plurality of pipes is installed on the upper horizontal surface of the lower region, and a plurality of heat radiation fins (a) to increase the cooling efficiency of the cooling means fin), but by this cooling means, the temperature of the cooking oil in the lower region of the oil tank is cooled to 80 degrees Celsius or less to prevent the hot cooking oil in the upper region of the oil tank from flowing into the lower region, and has a specific gravity higher than that of cooking oil This heavy moisture and crumbs separated from the food are allowed to sink to the bottom of the lower area by gravity, blocking the carbonization of the precipitated suspended matter, reducing the formation of carbides, suppressing the rate of carcinogens, and maintaining high-quality cooking oil for a long time. and intended to be used.

However, by lowering the temperature of the cooking oil in the lower area by air or water in a forced circulation cooling method through pipes with radiating fins as a cooling means, eventually the cooking oil in the upper area adjacent to the cooling means is cooled together, resulting in power due to heat loss. The cooking oil temperature in the lower region is maintained at 80 degrees Celsius to minimize carbonization due to the problem of increased frying cooking cost due to increased consumption and the convection phenomenon of the cooking oil in the upper and lower regions due to the temperature difference between the upper and lower regions In addition to the difficult problem, the manufacturing cost of the frying device increases due to the circulation pump for performing the forced cooling method and the storage and purification structures of the fluid, and the heat radiation fin is formed on the pipe as a cooling means, so the frying material residue moves to the bottom. It was difficult to do so, and there were problems of being carbonized in the radiating fins of the cooling means.

Korean Registered Patent Publication No. 10-2237604 (registration date: April 07, 2021)

An object of the present invention is to solve the above problems of the prior art frying device, by minimizing the convection phenomenon caused by the temperature difference between the upper and lower twirling oil in the tank with a simplified structure and a convection preventing means of the twirling oil, thereby minimizing the temperature of the twirling oil in the lower layer. While maintaining the temperature to prevent carbonization of frying material residues, let the frying material residues move smoothly toward the discharge part at the bottom to delay rancidity of frying oil, but the environment caused by smoke and oil vapor due to carbonization of frying ingredients It is to provide an improved frying apparatus to minimize contamination.

In order to achieve the above object, the frying apparatus according to the present invention, a case with an open top, a frying tank provided inside the case to accommodate the frying oil, and a form bent in a zigzag manner at a certain depth in the frying tank In the frying device provided with a heater, a power connection part and a discharge part installed at the top of one side of the case and supporting the heater and connecting terminals on both sides thereof to external power supply terminals,

Further comprising a convection preventing means provided in the frying tank while partitioning the frying oil accommodated in the inner space of the frying tank into an upper layer (A) and a lower layer (B) and preventing convection of the frying oil in the upper and lower layers,

The convection prevention means is characterized in that the plurality of pipes are arranged at intervals to allow the fall of the batter, but to prevent the flow of the frying oil in the upper layer (A) and lower layer (B) due to convection.

Both ends of each of the plurality of pipes of the anti-convection means are bent upward and the upper end thereof is arranged to communicate with the outside through holes formed in the frying tank at a position higher than the water level in the frying tank.

The anti-convection means is formed of straight pipes, both ends of which are disposed on lower brackets fixed to both side walls of the frying tank so that the pipes can be fixed to the upper brackets.

The plurality of pipes of the anti-convection means are preferably disposed at intervals of 10 mm to 20 mm, with a cross section selected from among circular, rhombic, and hexahedral shapes.

The frying apparatus according to the present invention prevents convection between the upper layer and the lower layer of the fries in the frying tank by the convection preventing means so that the upper layer is maintained at a frying temperature, while the lower layer is kept low below the temperature at which the batter residue is carbonized. As in the prior art, there is no need for devices such as motors and fans for forced cooling, which has the effect of significantly reducing manufacturing costs, and has the effect of saving energy by preventing heat loss in the frying device, There is an effect of reducing maintenance and management costs in the processing commercial frying device.

1 is a schematic perspective view of a frying device having a convection prevention means according to a first embodiment of the present invention.
Figure 2 is a schematic exploded perspective view of the convection prevention means of the frying device of Figure 1;
Figure 3 is a longitudinal sectional view of the frying device of Figure 1;
Figure 4 is a side cross-sectional view of the frying device of Figure 3;
Figure 5 is a schematic perspective view of a frying device equipped with a convection prevention means according to a second embodiment of the present invention.
Figure 6 is a schematic exploded perspective view of the convection prevention means of the frying device of FIG.
Figure 7 is a longitudinal sectional view of the frying device of Figure 5;
Figure 8 is a side cross-sectional view of the frying device of Figure 5;

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings showing an embodiment of the frying apparatus of the present invention.

Frying apparatus according to the first embodiment of the present invention shown in Figures 1 to 4 includes a case 1 with an open top, a frying tank 2 provided inside the case to accommodate frying oil, and a constant inside the frying tank. A heater (3) bent in a zigzag manner in depth, a power connector (5) installed on one upper end of the case (1) and connected to both terminals of the heater (5) to external power supply terminals while supporting the heater (3). ) And the convection prevention means (6) provided in the frying tank to partition the twigim oil accommodated in the inner space of the frying tank (2) into an upper layer (A) and a lower layer (B) and prevent convection of the twirling oil in the upper and lower layers. includes Although not shown in the drawing, a grill in the form of a net is provided above the heater to keep the frying material put into the frying tank in the frying oil, but is omitted for simplicity of the drawing.

The heater 3 installed horizontally in the inner space of the frying tank 2 is heated to 220 to 240 degrees, for example, to maintain the upper portion (A) of the frying oil accommodated in the frying tank 2 at 170 to 180 degrees. controlled The operating temperature of the heater 3 is controlled by a control unit (not shown) installed in the contact connection unit 5 . A temperature sensor may be installed in the frying tank to set and control the frying temperature.

The lower part of the frying tank 2 is formed in a funnel shape, and a discharge part 7 opened and closed by a valve is formed at the lower end thereof.

According to the present invention, the anti-convection means (6) provided in the frying tank (2) is formed of a plurality of pipes (61) installed horizontally at the lower side of the heater (3) generally provided in the frying tank (2). And, the frying oil of the frying tank is divided into an upper layer portion (A) and a lower layer portion (B) by the pipes 61.

The pipes 61 are spaced apart from each other to allow the fried batter debris normally generated in the frying process to move to the lower part of the funnel shape, but the upper part (A) and the lower part (A) of the frying oil partitioned by the pipes (61) ( B) is arranged so as to have an interval that inhibits the convection of the frying oil as much as possible to minimize mixing by convection, for example, 10mm to 20mm, preferably 12mm to 15mm.

The cross-sectional shape of the pipes may be selected from among circular, rhombic, and hexagonal shapes in which the corners are disposed upward so as not to hinder the downward movement of the fried batter.

Both ends of each of the pipes 61 are bent upward so that the upper end 62 communicates with the outside through holes 21 formed in the frying tank 2 at a position higher than the level of the frying oil in the frying tank. . The upper ends 62 of the pipes may be fixed by welding in the hole 21 of the frying tank 2, but are connected to each other by brackets as 63 in the drawing and arranged in the hole 21 for work efficiency. It could be.

The upper end 62 of the pipe 61 is communicated to the outside so as to minimize heat loss of the twigimyu by communicating with the outside air without flowing air into a fan driven by a motor separately.

As described above, according to the present invention, a plurality of pipes 61 are arranged in the frying tank 2 at intervals such that the battering residue can fall downward, so that the upper layer (A) and lower layer (B) of the frying oil in the frying tank Since the convection between them is prevented, the upper layer portion (A), which is directly heated by the heater 3, can be maintained at a normal frying temperature of 170 to 180 ° C. As a result, only the bottom of the pipes is maintained at a temperature of 70 ° C or less, where the batter residue is not carbonized.

This has been shown to be proven by testing under the following conditions.

As the anti-convection means (6), stainless pipes with a diameter of 76.3 cm are connected at a distance of 13 mm and installed in the frying tank, and when the frying oil temperature of the upper part (A) is heated to the cooking temperature of 180 ℃, As a result of measuring with a thermometer at a distance of 2cm from the room, the tempura oil temperature was found to be 50℃, and when cooking, frying oil may flow through the pipes when tempura oil fluctuates as frying ingredients are put into tempura oil and taken out and turned over. Therefore, under the same conditions, that is, in the state of stirring the upper layer (A) with cooking utensils, the temperature was raised to 57 ° C in the area 2 cm directly below the pipes, and the adjacent lower layer ( B) showed 36 ℃.

This result is that the convection phenomenon between the upper layer portion (A) and the lower layer portion (B) in which the frying oil performs the frying action in the frying tank by the pipes 61 as the convection preventing means 6 according to the present invention is prevented or minimized is understood to follow. As the temperature of the frying oil in the lower layer (B) reaches 36°C to 57°C in this way, even if the fried batter falls to the upper surface of the pipes, it falls smoothly through the inclined surface of the upper side of the pipe and the gap between the pipes, forming a funnel shape at the bottom of the frying tank. Since it can be collected in a non-carbonized state in the part, the frying oil in the lower layer is kept relatively fresh and can be reused after removing the batter residues through a filter, thereby reducing the frying oil consumed in the frying device.

5 to 8 are the second embodiment of the present invention, and the case 1, the frying tank 2, the heater 3, and the power connection unit 5 shown are the same as those of FIGS. 1 to 4, so description thereof is omitted. In this embodiment, the anti-convection means 6 is formed of only straight pipes 61, both ends of which are disposed on the lower bracket 65 fixed to both side walls of the frying tank 2, so that the upper bracket 66 By this, the pipes 61 are fixed. It is preferable to have an interval between the pipes 61 of 12 mm to 15 mm in the same manner as in the first embodiment described above.

Alternatively, the pipes 61 may be filled with an insulating material.

As described above, the pipes 61 of the anti-convection means 6 disposed below the heater so as to partition the frying oil accommodated in the frying tank 2 into an upper layer portion A and a lower layer portion B according to the present invention are interposed therebetween. The gap allows the battering dregs to fall to the lower part, but by preventing the convection between the upper layer (A) and the lower layer (B), the upper layer (A) is maintained at the frying temperature, but the lower layer (B) is not carbonized. Since it is maintained at 36 ℃ ~ 57 ℃, it is possible to reuse the frying oil of the lower layer (B).

The convection preventing means according to the present invention is not used as a conventional cooling means, but can prevent convection between the upper and lower layers and maintain the temperature of the lower part lower than the carbide formation temperature, so that maintenance costs are not required compared to conventional cooling means. Energy can be saved by preventing heat loss, and manufacturing costs can be greatly reduced because devices such as motors and fans are not required.

The frying device employing the anti-convection means according to the present invention is particularly suitable for businesses that handle large-capacity frying, and can reduce maintenance and management costs.

The present invention can be used to delay the decay caused by carbonized materials and the rancidity of tempura oil by preventing the batter from being carbonized in a frying apparatus that processes a large amount.

1: Case 2: Tempura tank
3: heater 5: power connection
6: convection prevention means 61: pipe
7: discharge part

Claims (5)

A case (1) with an open top, a frying tank (2) provided inside the case and accommodating frying oil, a heater (3) bent in a zigzag manner at a certain depth in the frying tank, and the case (1) In the frying device provided with a power connection part 5 and a discharge part 7 installed at the top of one side and supporting the heater 3 and connecting its both terminals to external power supply terminals,
The convection prevention means 6 provided in the frying tank further divides the frying oil accommodated in the inner space of the frying tank 2 into an upper portion (A) and a lower portion (B) and prevents convection of the frying oil in the upper and lower layers. contains,
The convection prevention means (6) is characterized in that a plurality of pipes (61) are arranged at intervals to allow the fall of the batter, but to prevent the flow of the frying oil in the upper layer (A) and lower layer (B) due to convection. frying device.
According to claim 1,
Both ends of each of the plurality of pipes 61 of the convection prevention means 6 are bent upward so that the upper end 62 is a hole 21 formed in the frying tank 2 at a position higher than the water level in the frying tank. ) Frying device, characterized in that arranged in communication with the outside through. According to claim 1,
The convection prevention means 6 is formed of straight pipes 61, both ends of which are disposed on the lower bracket 65 fixed to both side walls of the frying tank 2, and the pipe 61 to the upper bracket 66 ) Frying device, characterized in that fixed.
According to claim 4,
Frying device, characterized in that the pipes (61) are filled with an insulating material.
According to claims 1 to 4,
The plurality of pipes 61 of the anti-convection means 6 have a cross section selected from among circular, rhombic and hexahedral shapes, and are arranged at intervals of 10 mm to 20 mm to allow the downward movement of the fried batter. frying device.

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