WO2010123172A1 - 튀김기 - Google Patents
튀김기 Download PDFInfo
- Publication number
- WO2010123172A1 WO2010123172A1 PCT/KR2009/004203 KR2009004203W WO2010123172A1 WO 2010123172 A1 WO2010123172 A1 WO 2010123172A1 KR 2009004203 W KR2009004203 W KR 2009004203W WO 2010123172 A1 WO2010123172 A1 WO 2010123172A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- water
- oil
- cooking
- cooking oil
- collecting container
- Prior art date
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 86
- 239000008162 cooking oil Substances 0.000 claims abstract description 50
- 239000003921 oil Substances 0.000 claims abstract description 21
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 230000005484 gravity Effects 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 4
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 239000002351 wastewater Substances 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 abstract description 9
- 235000013372 meat Nutrition 0.000 abstract description 6
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 241000287828 Gallus gallus Species 0.000 abstract description 2
- 238000003763 carbonization Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000020477 pH reduction Effects 0.000 abstract 1
- 239000010724 circulating oil Substances 0.000 description 18
- 235000013305 food Nutrition 0.000 description 8
- 230000006698 induction Effects 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000010586 diagram Methods 0.000 description 6
- 238000005192 partition Methods 0.000 description 5
- 101100298225 Caenorhabditis elegans pot-2 gene Proteins 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000003252 repetitive effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1276—Constructional details
- A47J37/1285—Valves or arrangements to drain used oil or food particles settled at the bottom of the frying vessel
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1266—Control devices, e.g. to control temperature, level or quality of the frying liquid
Definitions
- the present invention is to effectively solve the above problems, such as frying pot containing a direct heat source is thermally blocked and compared to cooking oil to effectively organize the collection bins containing water with high specific gravity and high specific gravity, such as fried flour after cooking It automatically separates and processes food in frying dishes without separating foreign matters, and quantitative control circulates cooking oil containing a certain ratio of water to the bottom of the frying pot, which is effective for removing foreign substances settled at the bottom of the frying pot.
- the object of the present invention is to achieve a frying pot containing a proper amount of heat as a whole by heating on the surface of the water to become steam of high calorific value and spreading over the cooking oil.
- the present invention must effectively separate foreign substances such as bread or flour separated or peeled from food materials such as vegetables or meat, and when cooking oil is disposed in the waste water when treating the water in the collecting container containing the separated foreign substances. It should not be mixed and quantitatively controlled so that a certain amount of water is steam in the frying pan.
- the color of the cooking oil is prevented from black discoloration, carbohydrates such as wheat flour is exposed to high heat to prevent transformation into harmful substances such as trans fat and a certain amount of water vapor of high calorie It reduces the cooking time, prevents excessive dehydration of food materials, and reduces the nutrient destruction while cooking faster than at relatively low temperatures. It is an invention.
- FIG. 1 is an internal perspective view of FIG. 1,
- FIG. 3 is a right perspective cutaway perspective view of FIG. 1 for explaining the present invention
- FIG. 6 is a front cutaway perspective view in FIG. 1 of the present invention.
- level sensor 12 circulating oil shutoff valve
- FIG. 1 is an explanatory view of the configuration of the invention for explaining the present invention
- Figure 2 is an internal perspective explanatory view
- a heating heater 1 such as heat transfer from the lower portion at an appropriate height, so that the lower portion of the heating heater 1 is filled with water having a specific gravity greater than oil.
- the collecting container (8) In the lower side of the pot (2) is located in the collecting container (8) to filter out the foreign matter by the pipe connected to the valve (4) and the union connector (5) to manually open and close between the pot (2) It shows that it is connected.
- reference numeral 3 denotes an edible oil discharge valve
- 6 is an electronic valve for adjusting the water level (water supply)
- 7 is a water supply valve
- 9 is an electronic valve for adjusting the water level (discharge)
- 10 is an outlet
- 11, 15 is a water level sensor
- 13 means circulating oil conveying pipe
- 14 means union connector
- 16 means air outlet
- 17 means water level indicator.
- FIG. 3 is a perspective view of the right cut out portion of FIG. 1 for explaining the present invention
- reference numeral 101 denotes a partition for separating foreign matters
- reference numeral 104 denotes a circulation and stirring screw
- FIG. 4 also illustrates the cooking oil for explaining the present invention.
- 5 is an explanatory diagram for circulating oil
- FIG. 5 is an explanatory diagram for a circulating oil and steam generation nozzle duct
- FIG. 6 is an internal explanatory diagram for a front cutaway in FIG. 1
- FIG. 7 is an explanatory diagram for a circulating screw.
- reference numeral 102 denotes a screw rotation motor
- 103 denotes a rotating shaft connecting the rotary motor 102 and the screw 104
- reference numeral 105 denotes a circulating oil induction and steam generation nozzle duct
- 106 denotes a circulation.
- Arrow 110 is a screw outer wall pipe
- 120 is a support for maintaining the gap of the heater 1
- 121 is a circulating oil induction funnel
- 122 is a circulating oil discharge port for steam generation.
- the electronic controller (not shown) to open the water level control (inflow) electromagnetic valve (6) connected in series with the water supply opening and closing valve (7) in order to fill the collection container (8) with water.
- the electronic water level sensor 15 is monitored to fill the water up to an appropriate level. At this time, if oil is first filled in the upper pot (2), the upper and lower cooking oil shutoff valves (4) and the circulating oil shutoff valves (12) are locked by manual operation. It is to be discharged through (16).
- the electronic controller notifies the water level to be filled to the appropriate level and a message to open the shut-off valves 4 and 12 on the display artificially opens the valve.
- the cooking oil filled in the oil comes down to the collecting container 8 along the connecting pipe formed by the valve (4) and the union connector (5), and water and cooking oil contact each other at the level of the collecting container (8).
- valve 4 when the valve 4 is open, tap water is introduced to open the electronic valve 6 for adjusting the water level to further replenish the water.
- the contact surface is raised to push up the cooking oil until the water rises to the frying pan (2), at which time the control circuit (not shown) that monitors the water level sensor 11 stops the inflow of tap water and displays a sound and a message. have.
- the valves 4 and 12 are artificially closed and discharged to the outside through the discharge port 10 when the water in the collecting container 8 is discharged.
- the cooking oil discharge valve 3 may be opened and discharged.
- water is put up to the valve 4 which can separate the upper and lower portions while filling the water by using the oil having a specific gravity lower than the water.
- the general cooking oil is conductive and water is conductive.
- the operation state during the operation of fried food will be described.
- Heat the cooking oil by supplying power to the heater 1 up to the temperature set in the electronic temperature controller (not shown).
- the screw 104 of FIG. The tip of the screw 104 which draws the cooking oil into the collecting container 8 and rotates at high speed by the motor 102 is in contact with the water layer, and water and oil are stirred.
- the pressure of the collecting container 8 is increased by cooking oil lowered from the upper pot 2, and the mixture of water and cooking oil is mixed by the pressure increase to the circulation pipes 13 and 109 through the slits of the partition 101 of FIG.
- the flour or fried flour applied to the ingredients not shown during cooking are peeled or separated from the ingredients while colliding with each other, and some of the separated bread or flour is floating on the cooking oil as water evaporates from hot oil.
- the density and specific gravity are higher than those of the cooking oil, so that it settles down and sinks, but is swept down by the mixture of water and cooking oil circulated in the bottom of the pot (2) and lowered to the collecting container (8) by the motor (102).
- the cooking oil component contained in the precipitate is put out and sinks into the water by the difference in specific gravity.
- the cooking oil separated from the sediment is raised to the pot 2 again, as indicated by the arrow in FIG.
- the electronic valve 6 for water level adjustment is opened to replenish water, and the precipitated foreign matter that has settled in the collecting container 8 is excessively excessive.
- the water level sensor 15 for detecting the water level may be provided with hysteresis so as not to be frequently discharged and drawn by specifying several levels of water.
- the partition 101 is prevented from being precipitated with water by the screw 104 so as not to be pushed back to the circulating oil transfer pipe 109 by the vortex generated by the screw 104. It is installed, through the slitting hole provided in the partition 101, only the liquid component is drawn out and foreign matter is filtered out.
- the screw installed in the pipe 110 is a failure or non-hygienic material caused by the use of a pump-type means to rotate by receiving the rotational power of the motor 102 installed outside as shown in Figs.
- a pump-type means to rotate by receiving the rotational power of the motor 102 installed outside as shown in Figs.
- the screw 104 installed in the spiral shaft 103 such as a coil spring to rotate between any angle, Hygienic and safe as it is separated from the flowable material in the fryer.
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
Description
Claims (6)
- 전자 제어기에 의해 수위센서를 모니터하면서 전자변과 벨브를 이용하여 수돗물의 유입 및 배출이 자동적으로 이루어지는 채집통이 식용유 솥 하부에 구성되고,외부로부터 유입되는 수압에 의해 물보다 비중이 낮은 식용유층이 항상 상부에 있게 하여, 하부에 기름과 물의 혼합된 형태를 순환시키면서 이물질을 침전 분리하여 채집통에 수집하도록 되는 것을 특징으로 하는 튀김기.
- 제 1항에 있어서,튀김 솥에는 가열용 히터 하부 표면 위치에 물과 기름이 혼합된 혼합물을 스크류 펌프의 압력으로 조절하여 히터 표면에 닿은 물이 수증기가 되어 식용유에 고온 고칼로리의 수증기가 전도되어 전체적으로 함유열이 높아지도록 하는 것을 특징으로 하는 튀김기.
- 제 1항에 있어서,스크류 펌프는, 기름 솥 하부에 퇴적되는 이물질을 물이 담겨있는 채집통으로 효과적으로 이송시키고 기름이 함유된 이물질에서 빨리 기름을 분리시켜 물속으로 침전시키기 위해 솥과 채집통을 연결하는 파이프 끝단에 설치하여 이물질의 이송 및 물과 기름의 적정비율로 혼합하고 물과 기름이 혼합된 혼합물이 튀김 솥 하부에 다다르는 높이를 제어하도록 함을 특징으로 하는 튀김기.
- 청구항 1에 있어서,채집통의 물을 교환하거나 튀김 솥의 기름을 배출시키고자 할 때 채집통으로 수돗물을 유입시켜 채집통 안의 수위를 높여 수압 및 비중차를 이용하여 기름성분이 완전히 솥 위로 올라갈 때까지 수위를 조절함으로써 폐수를 방류할 때 기름이 섞이지 않게 하고 식용유를 배출시킬 때 물이 혼입되는 것을 억제하도록 함을 특징으로 하는 튀김기.
- 제 1항에 있어서,채집통의 물의 온도가 과도하게 올라갈 때 외부로부터 차가운 물을 인입시키고 수위센서의 모니터를 통해 유입된 만큼 배출 전자변을 작동시켜 배출시킴으로써 일정 수위를 유지하면서 내부 온도를 유지시키도록 하는 것을 특징으로 하는 튀김기.
- 제 1항에 있어서,식용유와 함께 수증기를 가열하여 튀김 솥 내부의 함유 열량을 높여 줌으로써 상대적으로 낮은 온도에서 요리 시간을 단축시키고 식용유의 산패를 늦추어 요리의 영양소가 파괴되지 않도록 함을 특징으로 하는 튀김기.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP09843700.7A EP2422665B1 (en) | 2009-04-21 | 2009-07-28 | Deep fryer |
CN200980158882.1A CN102413743B (zh) | 2009-04-21 | 2009-07-28 | 一种油炸机 |
US13/265,443 US20120037011A1 (en) | 2009-04-21 | 2009-07-28 | Deep fryer |
JP2012507133A JP5438210B2 (ja) | 2009-04-21 | 2009-07-28 | 天ぷら揚げ器 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2009-0034577 | 2009-04-21 | ||
KR1020090034577A KR101098677B1 (ko) | 2009-04-21 | 2009-04-21 | 튀김기 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2010123172A1 true WO2010123172A1 (ko) | 2010-10-28 |
Family
ID=40987144
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2009/004203 WO2010123172A1 (ko) | 2009-04-21 | 2009-07-28 | 튀김기 |
Country Status (6)
Country | Link |
---|---|
US (1) | US20120037011A1 (ko) |
EP (1) | EP2422665B1 (ko) |
JP (1) | JP5438210B2 (ko) |
KR (1) | KR101098677B1 (ko) |
CN (1) | CN102413743B (ko) |
WO (1) | WO2010123172A1 (ko) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5403454B1 (ja) * | 2013-01-30 | 2014-01-29 | 有限会社石代生産 | 水流分布変動式フライヤー |
KR101437858B1 (ko) * | 2014-05-03 | 2014-09-04 | 이예순 | 다용도 열기구 |
CN109566677B (zh) * | 2018-12-01 | 2021-06-25 | 陈宝光 | 一种用于食品油炸机的单向供油组件以及食品油炸机 |
NL2023510B1 (en) * | 2019-07-16 | 2021-02-08 | Reflexy Nederland B V | Heating device for liquids |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19980082218A (ko) * | 1997-05-02 | 1998-12-05 | 좌병식 | 튀김기의 수위 자동조절장치 |
KR200196653Y1 (ko) * | 2000-02-26 | 2000-09-15 | 김희주 | 튀김용기 |
KR100387739B1 (ko) * | 2001-03-07 | 2003-06-18 | 송영주 | 튀김기 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60149349U (ja) * | 1984-03-15 | 1985-10-03 | 武居 煕夫 | フライヤ− |
JPS6470014A (en) * | 1987-09-11 | 1989-03-15 | Sanwa Chiyuuri Kogyo Kk | Fryer |
JPH04341222A (ja) * | 1991-05-17 | 1992-11-27 | Harman Co Ltd | フライヤー |
KR100309040B1 (ko) * | 1999-04-09 | 2001-09-29 | 송영주 | 튀김기의 수분 공급장치 |
JP3903242B2 (ja) * | 2000-10-18 | 2007-04-11 | 泳柱 宋 | 油揚げ器の水分供給装置 |
JP3740573B2 (ja) * | 2001-03-15 | 2006-02-01 | 泳柱 宋 | 油揚げ器 |
JP2005102783A (ja) * | 2003-09-29 | 2005-04-21 | Hoshizaki Electric Co Ltd | フライヤー |
AU2005290433B2 (en) * | 2004-10-06 | 2010-07-01 | Takao Kimura | Fryer |
CN101438937A (zh) * | 2004-10-06 | 2009-05-27 | 臼井理惠 | 油炸锅灶 |
JP4993894B2 (ja) * | 2005-10-11 | 2012-08-08 | 株式会社パロマ | 圧力フライヤー |
JP4795833B2 (ja) * | 2006-04-03 | 2011-10-19 | 株式会社マーメード | フライヤー |
AU2007236723B2 (en) * | 2006-04-03 | 2010-12-02 | Mermaid Co., Ltd. | Fryer |
-
2009
- 2009-04-21 KR KR1020090034577A patent/KR101098677B1/ko not_active IP Right Cessation
- 2009-07-28 WO PCT/KR2009/004203 patent/WO2010123172A1/ko active Application Filing
- 2009-07-28 EP EP09843700.7A patent/EP2422665B1/en active Active
- 2009-07-28 CN CN200980158882.1A patent/CN102413743B/zh not_active Expired - Fee Related
- 2009-07-28 JP JP2012507133A patent/JP5438210B2/ja not_active Expired - Fee Related
- 2009-07-28 US US13/265,443 patent/US20120037011A1/en not_active Abandoned
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19980082218A (ko) * | 1997-05-02 | 1998-12-05 | 좌병식 | 튀김기의 수위 자동조절장치 |
KR200196653Y1 (ko) * | 2000-02-26 | 2000-09-15 | 김희주 | 튀김용기 |
KR100387739B1 (ko) * | 2001-03-07 | 2003-06-18 | 송영주 | 튀김기 |
Also Published As
Publication number | Publication date |
---|---|
EP2422665B1 (en) | 2013-09-11 |
EP2422665A1 (en) | 2012-02-29 |
CN102413743B (zh) | 2014-10-29 |
CN102413743A (zh) | 2012-04-11 |
JP2012524598A (ja) | 2012-10-18 |
KR101098677B1 (ko) | 2011-12-23 |
KR20090055534A (ko) | 2009-06-02 |
US20120037011A1 (en) | 2012-02-16 |
JP5438210B2 (ja) | 2014-03-12 |
EP2422665A4 (en) | 2012-09-05 |
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