WO2001013774A1

WO2001013774A1 - Frying utensil using frying oil and water

Info

Publication number: WO2001013774A1
Application number: PCT/KR2000/000099
Authority: WO
Inventors: Heung Kwon Kim
Original assignee: Kim, Dong, Chun
Priority date: 1999-08-24
Filing date: 2000-02-10
Publication date: 2001-03-01
Also published as: KR200169835Y1; AU2577600A

Abstract

Disclosed is a frying utensil using water together with frying oil. The frying utensil comprises a frying vessel filled with frying oil; a heating section for heating the frying oil which is filled in the frying vessel; an auxiliary vessel arranged below the frying vessel in a manner such that the auxiliary vessel is communicated with the frying vessel, and filled with water for collecting small frying fragments which are produced while frying a food item in the frying vessel and sink downward; and a connecting section for separably connecting the auxiliary vessel to the frying vessel.

Description

FRYING UTENSIL USING FRYING OIL AND WATER-

Techmcal Field

The present invention relates to a frying utensil which is filled w th water together with frying oil, thereby enabling small frying fragments which are produced while frying a food item, to be accommodated m the water and thereby preventing the frying oil from being contaminated by the small frying fragments.

Background Art

A conventional frying utensil is used, m a variety of places such as restaurants, homes or the like, for frying a food item by heating frying oil, which is contained m a barrel -shaped vessel, to a high temperature. The frying oil is heated to a high temperature by using an outside heating source or by operating an electric heating element disposed m the vessel itself.

In a conventional frying utensil, a portion of small frying fragments, which are produced m the process of frying a food item, float m the frying oil, and the rest of the small frying fragments sink to the bottom of the vessel . The portion of the small frying fragments, which floats m the frying oil, can be easily removed by using a meshy sieve element, and m this sense, induces no problem.

However, the rest of the small frying fragments, which sink to the bottom of the vessel, are very difficult to be removed and remain at the bottom portion of the vessel. As a result of this, the small frying fragments are overly fried and oxidized, whereby the frying oil is contaminated and discolored by the overly fried small frying fragments.

If the frying oil is contaminated by the overly fried small fragments therein, the frying quality of the food item is deteriorated. In order to prevent this, it is necessary to frequently replace the frying oil which is filled in the vessel , with new clean one . Therefore, frying oil consumption is increased.

For the purpose of decreasing the unnecessary consumption of frying oil, an attempt for filling a vessel with frying oil and water thereby to prevent small frying fragments from remaining in the frying oil, has been made. That is to say, if water and frying oil are contained m one vessel, they do not mix with each other, but instead are separately maintained from each other due to the difference therebetween, in their specific weights, whereby a water layer is formed on the bottom of the vessel and a frying oil layer is formedon the water layer. Consequently, the small frying fragments produced m the process of frying a food item, gradually move into the water layer after passing through the frying oil layer.

However, as well known m the art, the boiling point of water is 100°C and the boiling point of the frying oil is much higher than 100°C. Thus, as described above, m a state wherein the water and the frying oil are simply filled m the vessel, the temperature of the water is easily increased to its boiling point by the frying oil heated to a higher temperature. If the water begins to boil, as water vapor rises, the water vapor coexists with the frying oil m the frying oil layer, whereby it is impossible to actually implement the frying of a food item. Moreover, because the frying oil can splash out of the vessel by the pressure of boiling water, the likelihood for a user to get burned is increased. In other words, m order to enable frying to be effected m a state wherein water and frying oil are contained m the same vessel, it is necessary to prevent the water from boiling by the frying oil heated to a higher temperature .

In conformity with this requirement, the inventor of the present application had disclosed, m Korean Patent Application No. 99-23390, a frying utensil using frying oil and water, which includes cooling means for preventing the water from boiling.

In the above-stated patent application, the cooling means is provided by a cooling pipe which is disposed just above the boundary layer between the water layer and the frying oil layer, or by the fact that a portion of a vessel, which defines the boundary layer, is formed m such a way as to be depressed into the vessel . By the presence of the cooling means, heat of the frying oil layer is not transferred to the water layer. Accordingly, even when the frying oil is heated to a higher temperature, the water does not boil.

However, m the frying utensil using water and frying oil, constructed as mentioned above, when the water which is contaminated by small frying fragments, is to be replaced with clean water, the frying oil which is heated to a higher temperature, must be first discharged out of the vessel, and thereafter, must be filled again into the vessel after the new clean water is filled m the vessel . These operations are cumbersome and the food can be burned by the frying oil heated to the high temperature. In addition, the frying utensil suffers from defects m that it is not easy to clean the bottom of the vessel, which is positioned below the cooling means. Furthermore, since the temperature of the frying oil is remarkably reduced m the course of discharging the frying oil having a high temperature out of the vessel and filling the frying oil again into the vessel, a great deal of time and electric power is required to reheat the frying oil .

Disclosure of the Invention

Accordingly, the present invention has been made m an effort to solve the problems occurring in the related art, and an object of the present invention is to provide a frying utensil using frying oil and water, which is improved in its structure to enable only water to be simply replaced with clean water without the need of discharging frying oil heated to a high temperature out of the frying vessel .

In order to achieve the above object, according to one embodiment of the present invention, there is provided a frying utensil using frying oil and water, comprising: a frying vessel filled with frying oil; a heating section for heating the frying oil which is filled m the frying vessel ; an auxiliary vessel arranged below the frying vessel m a manner such that the auxiliary vessel is communicated with the frying vessel, and filled with water for collecting small frying fragments which are produced while frying a food item m the frying vessel and sink downward; and means for detachably connecting the auxiliary vessel to the frying vessel .

According to another embodiment of the present invention, the connecting section comprises a valve coupled to a lower end of the frying vessel m such a way as to allow or prevent inflow of the frying oil existing m the frying vessel into the auxiliary vessel; a connection pipe secured at a lower end thereof to an upper end of the auxiliary vessel and connected at an upper end thereof to the valve; and a clamp for clamping portions of the valve and the connection pipe thereby to securely connect them to each other. According to another embodiment of the present invention, the auxiliary vessel comprises a scavenging pipe having a size capable of accommodating therein frying oil which is filled in the valve, and is arranged parallel to the connection pipe; and an exhaust valve capable of being opened when the auxiliary vessel is separated from the valve, for exhausting air existing in the scavenging pipe to the outside and thereby enabling the frying oil to flow into the scavenging pipe.

According to still another embodiment of the present invention, the valve comprises a valve body having a first outward flange portion which is brought into close contact with a second outward flange portion which is formed at the upper end of the connection pipe secured to the auxiliary vessel; a valve plate having a disc-shape and rotatably supported inside the valve body in such a manner that the valve plate can open and close the valve; a sealing member disposed along a circumferential inner surface of the valve body in a manner such that air-tightness can be maintained between the valve plate and the valve body; and a valve handle having a shaft portion which extends through the valve body and is fastened to the valve plate, and rotatably disposed outside the valve body.

According to yet still another embodiment of the present invention, the valve further comprises a safety lockpartially formed on a circumferential outer surface of the valve body and having a plurality of toothed portions; a safety lever hingedly connected to the valve handle and having a pro ection which can be engaged with one of the plurality of toothed portions of the safety lock to prevent the valve handle from being rotated; and a spring for elastically biasing the safety lever in a direction where the projection of the safety lever is engaged with one of the plurality of toothed portions of the safety lock.

By the features of the present invention, advantages are provided in that, by closing the valve and separating the auxiliary vessel from the frying vessel, only water which is contaminated by small frying fragments, can be simply replaced with clean water without the need of discharging the frying oil which has been heated to a high temperature, out of the frying vessel.

Brief Description of the Drawings

The above objects, and other features and advantages of the present invention will become more apparent after a reading of the following detailed description when taken in conjunction with the drawings, in which:

FIG. 1 is a front cross-sectional view of the frying utensil using frying oil and water, in accordance with one embodiment of the present invention;

FIG. 2 is a side cross-sectional view of the frying utensil using frying oil and water according to the present invention;

FIG. 3 is an exploded perspective view illustrating a connection between a frying vessel and an auxiliary vessel which are the main components of the frying utensil using frying oil and water according to the present invention; and

FIG. 4 is a cross-sectional view illustrating a state wherein connecting portions between the frying vessel and the auxiliary vessel are coupled to each other.

The Best Mode for Carrying Out the Invention Reference will now be made in greater detail to a preferred embodiment of the invention, an example of which is illustrated m the accompanying drawings. Wherever possible, the same reference numerals will be used throughout the drawings and the description to refer to the same or like parts.

As shown in FIGs . 1 through 4, a frying utensil using frying oil and water, m accordance with an embodiment of the present invention, includes a utensil body 10, a frying vessel 20, a valve 30, a clamp 40, and an auxiliary vessel 50.

A door 11 is disposed at a front end of the utensil body 10. A controller 13 which includes a variety of parts such as a thermometer, a timer, a switch or the like and a control circuit, is mounted to the utensil body 10 above the door 11. Ventilating grilles 12 are provided at both sidewalls of the utensil body 10, respectively. Also, an upper end of the utensil body 10 is opened to allow the frying vessel 20 to be suspended thereby.

The frying vessel 20 comprises an upper vessel segment

21 and a lower vessel segment 22. A safety net 23 , an electric heater 24 and a bar-shaped temperature sensor 25 are arranged m the upper vessel segment 21. The lower vessel segment

22 has a configuration of a funnel which is gradually decreased m its diameter m a downward direction. The lower vessel segment 22 constitutes cooling means m the aforementioned prior application. Due to the configuration of the lower vessel segment 22, small frying fragments produced m the process of frying a food item, are concentrated at a center portion of the lower vessel segment 22 to be smoothly guided into the auxiliary vessel 50. Here, if an inclination angle of the funnel-shaped lower vessel segment 22 is too small, the small frying fragments can not smoothly fall down and may adhere to an inner surface of the lower vessel segment 22. On the contrary, if the inclination angle of the funnel-shaped lower vessel segment 22 is too large, a length of the lower vessel segment 22 is increased. In consideration of these factors, it is proper that an inclination angle of the lower vessel segment 22 is 60°.

The valve 30 is connected to a lower end of the lower vessel segment 22 through a union nut 26. The valve 30 comprises a valve body 31 , a valve plate 32 , a sealing member 33, a valve handle 34, a safety lever 35, and a safety lock 37.

The valve body 31 is composed of two metal pipes which are connected with each other through outward flange portions thereof. The valve body 31 has an externally-threaded portion 31a which is connected to the lower end of the frying vessel 20 through the union nut 26, and a first outward flange portion 31b which is connected to the auxiliary vessel 50 by the clamp 40. The valve plate 32 has a disc-shaped configuration and is rotatably supported inside the valve body 31. The sealing member 33 is disposed along a circumferential inner surface of the valve body 31 m a manner such that air-tightness can be effected between the valve plate 32 and the valve body 31. The valve handle 34 is rotatably disposed outside the valve body 31 and has a shaft portion 34a which extends through the valve body 31 and is fastened to the valve plate 32. Accordingly, as the valve handle 34 is rotated, the valve 30 is opened and closedby the valve plate 32. The safety lever 35 is pivotally connected to the valve handle 34, and is formed at one end thereof with a proj ection 36. The safety lock 37 is configured to have a plurality of toothed portions, m a manner such that the projection 36 of the safety lever 35 can be engaged with one of the plurality of toothed portions. The safety lever 35 is elastically biased by a spring (not shown) m a direction where the projection 36 of the safety lever 35 is engaged with one of the plurality of toothed portions of the safety lock 37. As a result, the valve handle 34 connected pivotally to the safety lever 35 , can not be rotated.

If the safety lever 35 is pulled toward the valve handle 34, as the projection 36 of the safety lever 35 is disengaged from the one of the plurality of toothed portions of the safety lock 37, the valve handle 34 can be rotated.

A first packing ring 38 is intervened between the frying vessel 20 and the valve 30 which are coupled with each other, and serves to prevent frying oil from leaking therebetween. The clamp 40 has a pair of semi-circular clamp elements 41 and 41' , a hinge 42 which connects each end of each one of the pair of semi-circular clamp elements 41 and 41' to each other, and a tightening nut 43 which tightly connects the other ends of the pair of semi-circular clamp elements 41 and 41' to each other. Each of the pair of semi-circular clamp elements 41 and 41' is formed with a pair of inward flange portions at upper and lower ends thereof , respectively .

By the pair of inward flange portions m the pair of semi-circular clamp elements 41 and 41' , the first outward flange portion 31b which is formed at a lower end of the valve 30 and a second outward flange portion 53a which is formed at an upper end of a connection pipe 53, are clamped to each other. The connection pipe 53 is secured at a lower end thereof to the auxiliary vessel 50.

The auxiliary vessel 50 has an auxiliary vessel body 51, a transparent glass 52 which is installed at a front end of the auxiliary vessel body 51, the connection pipe 53 which is secured to an upper end of the auxiliary vessel body 51, a scavenging pipe 54 which is secured to the upper end of the auxiliary vessel body 51 in a manner such that the scavenging pipe 54 extends parallel to the connection pipe 53, and an exhaust valve 55 which is arranged at the upper end of the scavenging pipe 54.

The auxiliary vessel body 51 is filled with water and frying oil flowing therein from the frying vessel 20. A guideline 52a that can indicate the adequate boundary line between the water and the frying oil, is provided on the transparent glass 52. As described above, the connection pipe 53 is formed at the upper end thereof with the second outward flange portion 53a which is brought into close contact with the first outward flange portion 31b which is formed at the lower end of the valve 30. The scavenging pipe 54 is formed so that the scavenging pipe 54 has a height which is larger than that of the connection pipe 53, and is opened and closed by the exhaust valve 55.

Further, a second packing ring 56 is intervened between the first outward flange portion 31b and the second outward flange portion 53a which are clamped to each other by the clamp 40, thereby to prevent the frying oil from leaking therebetween .

In the frying utensil according to the present invention, constructed as mentioned above, as best shown in FIGs . 1 and 2, the frying vessel 20 and the auxiliary vessel 50 which is already filled with water, are connected with each other through the valve 30 and the clamp 40. Then, in a state wherein the valve 30 is opened, the frying vessel 20 is filled with frying oil. A portion of the frying oil contained in the frying vessel 20, flows into the auxiliary vessel body 51 of the auxiliary vessel 50 through the opened valve 30. In this respect, the frying oil is layered on the water in a manner such that a boundary line is defined between the frying oil and the water which is filled in the auxiliary vessel body 51 of the auxiliary vessel 50. At this time, because the exhaust valve 55 is maintained m a closed state, the scavenging pipe 54 is not filled with the frying oil, but maintained m a state wherein it is filled with air. Thereupon, frying operation of the food item can be implemented by turning on the electric heater 24.

In the process of frying the food item, while the frying oil is heated to a high temperature by the electric heater 24, the water which is filled m the auxiliary vessel 50 is not boiled. In other words, since the lower vessel segment 22 has the funnel-shaped configuration, heat of the frying oil is gradually decreased as the frying oil approaches the lower end of the lower vessel segment 22 and at the same time, heat exchange is effected between the frying oil and the outside air through a wide surface area of the lower vessel segment 22, the valve 30 and the clamp 40. Consequently, because heat transferred from the frying oil contained m the lower vessel segment 22 to the water filled m the auxiliary vessel 50, is reduced, the temperature of the water is not raised to a boiling point.

The small frying fragments which are produced while frying a food item, are moved downward along the inner surface of the lower vessel segment 22, and then, fall down into the auxiliary vessel body 51 of the auxiliary vessel 50 after passing through the opened valve 30. Thereafter, the small frying fragments fall into the auxiliary vessel body 51, continue to move downward thereby to be freed from the frying oil which is filled m the auxiliary vessel body 51 and then sink to the bottom surface of the auxiliary vessel body 51. Due to the fact that the small frying fragments are moved in this way into the water which is filled m the auxiliary vessel body 51, the contamination of the frying oil by the small frying fragments is prevented.

If a substantial amount of frying segments is accumulated in the auxiliary vessel body 51, by separating the auxiliary vessel 50 from the frying vessel 20, the small frying segments can be easily removed from the auxiliary vessel body 51, as will be described in detail hereinafter. First, m a state wherein the safety lever 35 is pulled toward the valve handle 34, the valve handle 34 is rotated and thereby, the valve 30 is closed. According to this, as shown in FIG. 3, a passage which communicates the frying vessel 20 and the auxiliary vessel 50, is closed by the valve plate 32 which is rotated by the rotation of the valve handle 34. Then, by releasing the safety lever 35, the valve plate 32 is securely held m a manner such that it cannot be rotated .

Next, the exhaust valve 55 arranged at the upper end of the scavenging pipe 54 of the auxiliary vessel 50, is opened. If the exhaust valve 55 is opened, as the air which is filled m the scavenging pipe 43, is exhausted to the outside, the frying oil flows into the scavenging pipe 43 and the height of the frying oil is lowered downward of the second outward flange portion 53a of the connection pipe 53. Therefore, it is possible to separate the auxiliary vessel 50 from the valve 30 by unclampmg the clamp 40 while preventing the frying oil from leaking at the connecting portions between the connection pipe 53 and the valve 30.

Then, after the separated auxiliary vessel 50 is emptied and cleaned, the exhaust valve 55 is closed, and the auxiliary vessel body 51 is filled with clean water. After that, the auxiliary vessel 50 is connected again to the valve 30 using the clamp 40, and then, the valve 30 is opened. By this, as a portion of the frying oil which is filled in the frying vessel 20, flows into the auxiliary vessel 50, the height of the frying oil which is filled in the frying vessel 20, is slightly reduced. Therefore, a certain amount of frying oil can be supplied into the frying vessel 20 to supplement the lost frying oil .

Industrial Applicability

As described above, the frying utensil according to the present invention provides advantages in that, by separating an auxiliary vessel from a frying vessel, water which accommodates small frying fragments, can be conveniently removed without the need of discharging frying oil out of the frying vessel, whereby waste of the frying oil and electric energy can be prevented, user convenience is improved and the safety factor is increased.

In the drawings and specification, there have been disclosed typical preferred embodiments of the invention and, although specific terms are employed, they are used in a generic and descriptive sense only and not for purposes of limitation, the scope of the invention being set forth in the following claims.

Claims

1. A frying utensil using frying oil and water, comprising : a frying vessel filled with frying oil; a heating section for heating the frying oil which is contained in the frying vessel; an auxiliary vessel arranged below the frying vessel in a manner such that the auxiliary vessel is communicated with the frying vessel, and filled with water for collecting small frying fragments which are produced while frying a food item the frying vessel and sink downward; and means for detachably connecting the auxiliary vessel to the frying vessel .

2. The frying utensil as claimed m claim 1, wherein the connecting means comprises: a valve coupled to a lower end of the frying vessel m such a way as to allow or prevent inflow of the frying oil existing m the frying vessel into the auxiliary vessel; a connection pipe secured at a lower end thereof to an upper end of the auxiliary vessel and connected at an upper end thereof to the valve; and a clamp for clamping portions of the valve and the connection pipe thereby to securely connect them to each other.

3. The frying utensil as claimed m claim 2 , wherein the auxiliary vessel comprises: a scavenging pipe having a size capable of accommodating therein frying oil which is filled m the valve, and arranged parallel to the connection pipe; and an exhaust valve capable of being opened when the auxiliary vessel is separated from the valve, for exhausting air existing in the scavenging pipe to the outside and thereby enabling the frying oil to flow into the scavenging pipe.

4. The frying utensil as claimed claim 2, wherein the valve comprises: a valve body having a first outward flange portion which is brought into close contact with a second outward flange portion which is formed at the upper end of the connection pipe secured to the auxiliary vessel; a valve plate having a disc-shaped configuration and rotatably supported inside the valve body in such a manner that the valve plate can open and close the valve; a sealing member disposed along a circumferential inner surface of the valve body in a manner such that air-tightness can be maintained between the valve plate and the valve body; and a valve handle having a shaft portion which extends through the valve body and is fastened to the valve plate, and rotatably disposed outside the valve body.

5. The frying utensil as claimed claim 4, wherein the valve further comprises : a safety lock partially formed on a circumferential outer surface of the valve body and having a plurality of toothed portions; a safety lever pivotally connected to the valve handle and having a projection which can be engaged with one of the plurality of toothed portions of the safety lock to prevent the valve handle from being rotated; and a spring for elastically biasing the safety lever m a direction where the projection of the safety lever is engaged with one of the plurality of toothed portions of the safety lock.