WO2015177890A1

WO2015177890A1 - Fryer and fryer residue-discharging method

Info

Publication number: WO2015177890A1
Application number: PCT/JP2014/063495
Authority: WO
Inventors: 鷹和夫
Original assignee: 株式会社国産螺旋管
Priority date: 2014-05-21
Filing date: 2014-05-21
Publication date: 2015-11-26

Abstract

An outlet is formed in one side wall that contacts the upper surface of a water layer in a cooking tank. An outlet tube is erected on the outside of the one side wall of the cooking tank and the lower end thereof is connected to the outlet. The upper end of the outlet tube is connected to a descending pipe. As a result of water-spouting from a water spout provided below the outlet in the one side wall of the cooking tank and/or from a water spout that is provided in another side wall and corresponds to the outlet, a flow is formed and fried food bits, etc. floating near the contact surface between the water layer and the oil layer are guided to the outlet and are automatically discharged from the descending pipe.

Description

Flyer, how to discharge flyer residue

The present invention relates to a fryer that uses water and oil and that can automatically dispose of frying and the like discharged during cooking.

Water and oil are stored in the cooking tank. Due to the difference in specific gravity, a two-layer structure with the water layer on the bottom and the oil layer on the top is heated. The oil layer is heated with a heater, the food is fried in the oil layer, and the fried residue is submerged in the water. A flyer has been proposed (for example, Patent Document 1).
Since the fryer is operated in the upper oil layer, the fryer generated by this operation falls in the oil layer and enters the water layer. For this reason, the whiskers are not wound up by the convection of the oil and rarely circulate in the oil layer. Therefore, the oil layer is supposed to be kept clean.

However, this fried rice is large when entering the water layer from the oil layer, and those that are heavy are easy to fall into the water layer, but small pieces and light ones do not fall from the oil layer to the water layer and many do not go. Experience has shown that it often accumulates in the middle of the water layer.

As a method of discharging these fried foods, in the configuration of the above-mentioned Patent Document 1, the knowledge that the fried foods that come out of the fried food roller does not sink when the oil temperature is high, and does not float when the temperature falls below 150 ° C. The lower part of the heater is set to 150 ° C. or lower on the intake cylinder that prevents the heat of oil from being transmitted downward, and the fried residue is allowed to sink and collected in the lower part of the water layer. In addition, a heater is provided on the intake cylinder to perform additional heat of oil.

In addition, the bottom of the cooking tank has a water layer and the upper part is an oil layer, and a discharge port is provided at the lower end of the cooking tank and a furnace water bath is provided outside the cooking tank, and water is led from the discharge port to the furnace water tank. Furnace with a filter installed in the furnace water bath. There has been proposed a configuration in which a water circulation path is formed in which water passed through the furnace is reduced to a water tank (Patent Document 2).

As with the configuration of Patent Document 2, other examples of other furnace methods and devices have been proposed in

Patent Documents

3 and 4 by forming a water circulation path.

Thus, the water in the water layer is passed through and the frying residue, fats and oils and other foreign matters are collected, so that the water can be kept clean at all times and the cleanness of the oil in contact with the water is maintained. It is said that it is possible to suppress deterioration of the material.

However, in order to automatically perform the water circulation furnace, a circulation mechanism for circulating the water, that is, a circulation path, its opening / closing device, a motor and the like are necessary. For this reason, in addition to being expensive in terms of apparatus, the mechanism and operation are complicated, and its maintenance is not easy.
In addition, when this water is circulated, the water is in contact with the heated oil, and since it is returned to the same cooking tank, it is inevitable that the temperature of the water rises. The ability of cooling will drop. This leads to oil degradation.

Further, in these conventional techniques, only a method for discharging the residue such as fried residue that has settled and settled at the bottom of the water layer from the bottom of the cooking tank has been proposed.
Certainly, in the fried food work using these oil and water, the fried scum and water that are separated from the ingredients are separated in the oil, and then descends and settles from oil A to water B. Although it is important to dispose of residue such as fried residue that has settled at the bottom, in reality, large items sink quickly, but small items do not settle.
According to the results or knowledge of the experiment, the amount of residue remaining on the lower surface of the oil layer, that is, in the vicinity of the upper surface of the water, including fine debris floating in the oil layer, is considerably large.
Since these are in contact with or in the oil layer, they cause deterioration of the oil.

Japanese Patent Publication No.55-40249 JP 2010-183971 A JP 2009-273897 A JP 2010-174781 A

Therefore, in the present invention, in a cooking tank containing water and oil, a residue floating in the oil layer, the contact surface of the water layer or in the vicinity thereof, such as frying residue, fats and oils discharged during frying operations. It is intended to propose a device and a method for intensively sending and disposing of waste.
Also, with this device and method, it is possible to automatically and automatically discharge residues such as fried foods and wastes as needed or at all times without using a complicated mechanism and with a very simple mechanism. An apparatus and method are proposed.

In order to achieve the above object, the present invention is a two-layer cooking tank that contains water and oil in a cooking tank, and a fryer that heats oil with a heater installed in contact with the oil layer and fries the ingredients. An outlet is installed in the water layer on one side wall of the tank, and the lower end of the outlet pipe standing outside the cooking tank is connected to the outlet, and the lower end of the outlet pipe communicates with the descending pipe with the lower end open. On the other hand, the flyer is characterized in that a water outlet is provided on the other side wall facing the one side wall so as to face the outlet port.

In addition, in a two-layer cooking tank that contains water and oil in the cooking tank, a fryer that heats the oil by a heater installed in contact with the oil layer and fries the ingredients in the water layer on one side wall of the cooking tank A lead-out port is installed and a lower end of the lead-out pipe standing outside the cooking tank is connected to the lead-out port. The upper end of the lead-out pipe communicates with a downcomer pipe having an open lower end, while the lead-out pipe provided on the one side wall is connected. A flyer characterized in that a water outlet is provided at an appropriate interval in the lower part of the outlet.

In addition, in the two-layer cooking tank that contains water and oil in the cooking tank, the lower part of the outlet provided on the side wall of the cooking tank in the fryer where the oil is heated by the heater installed in contact with the oil layer and the food is fried The fryer is characterized in that a spout is provided at an appropriate interval, and a spout is provided at a position on the opposite side wall of the cooking tank facing the outlet.

In addition, the outlet in the cooking tank is a fryer characterized in that it is provided below the boundary surface of oil and water determined by the position of an oil outlet provided separately in the cooking tank.

Further, the outlet in the cooking tank is a fryer characterized in that it is provided below the boundary surface of oil and water determined by one or both of the oil level and water level provided separately in the physical tank. is there.

Also, the flyer is characterized in that the lower part of the opposite side wall facing the water outlet provided on one side wall is formed in a slanted or curved shape.

In addition, the outlet is a flyer characterized in that the outlet is wide open at an appropriate height and has a outlet formed narrowly toward the outlet.

Further, the heater is a fryer characterized in that a burner is installed in a combustion chamber provided on one side wall of a cooking tank, and a combustion pipe is installed between a smoke outlet provided on the other side wall.

In addition, a two-layer cooking tank that contains water and oil in the cooking tank, and a fryer that heats oil with a heater installed in contact with the oil layer to fry foods, has a outlet on one side wall of the cooking tank. In addition, a water outlet is provided on the other side wall facing the side wall, and floating water floating near the boundary between water and oil is sent to the vicinity of the outlet by water discharged from the water outlet. A flyer residue discharging method characterized by discharging suspended matter together with water through a lead-out pipe connected to a lead-out port via a rise in water level and a down-tube connected to the lead-out pipe.

In addition, a two-layer cooking tank that contains water and oil in the cooking tank, and a spout provided on one side wall of the cooking tank in a fryer that heats oil with a heater installed in contact with the oil layer to fry food Water is discharged from one side to the opposite side wall, and the water floating around the boundary between the opposite side walls is sent to the vicinity of the outlet located on the one side of the cooking tank, and the discharged water is supplied. This is a fryer residue discharging method characterized in that floating substances are discharged together with water through a lead-out pipe connected to the lead-out port via a rise in the water level in the cooking tank and a down-tube connected to the lead-out pipe.

In addition, a two-layer cooking tank that contains water and oil in the cooking tank, and a spout provided on one side wall of the cooking tank in a fryer that heats oil with a heater installed in contact with the oil layer to fry food And it is a fryer residue discharge method characterized by sending the floating matter near the boundary of water and oil to the lead-out port by simultaneously or alternately or intermittently discharging water from the water discharge port provided on the opposite other side wall.

According to claim 1 of the present invention, frying residue discharged during cooking by oil heated by a heater sinks in the oil layer, and the one that settles into the water layer sinks to the bottom of the cooking tank. When floating in the oil layer and staying in the vicinity of the contact surface between the oil layer and the water layer, the contact is made by discharging water from the water outlet provided on the other side wall toward the outlet port provided on the lower side of the contact surface on one side wall of the cooking tank. The water in the vicinity of the surface causes a flow of water in the direction of the outlet, and this flow guides waste that remains in the vicinity of the contact surface between the oil layer and the water layer to the water inlet. As the water layer rises due to this water discharge, water and wastes rise in the conduit and are discharged to the downcomer.

For this reason, suspended matter near the contact surface between the oil layer and the water layer is automatically discarded, and both water and oil are cleaned. As a result, the acceleration of sedimentation of suspended matters in the oil can be accelerated, the contamination of the oil can be suppressed, and the quality of the oil can be made permanent.
Of course, large objects, heavy objects, etc. are naturally discarded at the bottom of the cooking tank as usual.

According to the second aspect of the present invention, the point 1 and the water outlet are provided at the lower part of the outlet, and the water is discharged from the lower part of the cooking tank to the other side wall. It is the same to guide the suspended matter to the outlet by creating a later flow.

According to claim 3 of the present invention, both the above-described

configurations

1 and 2 can be used, and the induced discharge power of water and waste to the outlet can be further strengthened.

According to the fourth aspect of the present invention, the outlet port provided in the side wall is provided at the lower side than the mouth portion of the oil discharge pipe installed in the cooking tank, so that the outlet port is at the lower side from the lower end surface of the oil layer, The top surface of the layer is defined and the bottom surface of the oil layer is also defined.
Therefore, it helps to keep both liquid levels stable.

According to the fifth aspect of the present invention, the upper end surface of the water layer and the lower end surface of the oil layer can be constantly monitored, and both liquid surfaces can be easily maintained stably.

According to the sixth aspect of the present invention, the water discharged from the water outlet moves in the water layer by forming the other side wall facing the water outlet provided on the one side wall of the cooking tank in an oblique or curved shape. However, it is considered that an upward force is given to the slanted or curved surface of the opposing side wall, and it is effective in reversing on the upper surface of the water layer and strengthening the flow to the outlet.
As a result, it is effective for derivation of suspended matter to the outlet of the water layer and oil layer contact portion.

According to the seventh aspect of the present invention, drainage and floating matter are sucked and led out to the lead-out pipe by the lead-out part that is wide open and narrowed toward the lead-out pipe, so that quick and effective discharge is performed. Become.

According to the eighth aspect of the present invention, both the combustion pipe installed in the combustion chamber provided on the one side wall of the cooking tank and the smoke exhaust port provided on the other side wall, and further the smoke exhaust port and the flue connected therewith are in contact with the side wall. It became a heating part of oil, and it became possible to perform extremely efficient heating as a heater for heating oil.

According to the ninth and tenth aspects of the present invention, by discharging from the spout provided on the side wall of the cooking tank, wastes such as fried debris that remain in the water-oil contact area at the lower end of the oil layer and the upper end of the water layer are efficiently guided. It can be led to the outlet and discharged.
This also facilitates the discharge of oil and waste in the water, cleans the oil and extends the life of the oil, resulting in a reduction in oil consumption, and is effective in reducing frying product manufacturing costs.

According to the eleventh aspect of the present invention, in addition to the above-described effects, the water and oil can be constantly cleaned by performing water discharge, the amount of water discharged can be reduced by intermittent water discharge, the cleaning effect, The fried food manufacturing cost can be further reduced.

FIG. 1 is a front view for explaining a part of a cooking tank according to an embodiment of the present invention by a longitudinal section. FIG. 2 is a side view for explaining a part of the cooking tank according to the embodiment of the present invention by a longitudinal section. FIG. 3: is a front view for demonstrating a part of cooking tank which concerns on the other Example of this invention by a longitudinal cross-section. FIG. 4: is a side view for demonstrating a part of cooking tank which concerns on the other Example of this invention by a longitudinal cross-section.

As shown in FIGS. 1 and 2, the cooking tank 1 is formed in a planar quadrangle or rectangle composed of four

side walls

11, 12, 13, and 14, and the lower portions of the

side walls

13 and 14 are formed as shown in FIG. 1. The slanted

side walls

15 and 16 are connected to the bottom 17 so as to narrow downward.
As shown in FIGS. 1 and 2, the cooking tank 1 is installed in a fryer main body 100.

Legs

101, 101,... Equipped with an adjuster 102 are installed at the lower part of the fryer main body 100 provided with the cooking tank 1.
As shown in FIGS. 1 and 2, the bottom 17 of the cooking tank 1 is provided with a drain port 8, and as shown in FIG. 1, connected to a drain pipe 81, and the drain pipe 81 is provided with a valve 82. ing.

As shown in FIG. 1, it is convenient that an oil discharge pipe 71 having an open upper end is provided in the cooking tank 1, and a rotary pipe 72 is installed below the oil discharge pipe 71.
The opening 7 of the oil discharge pipe 71 is located on the lower surface of the oil A, preferably slightly above it, and regulates the lower surface of the oil A.

As shown in FIGS. 1 and 2, the outlet 11 is provided on the one side wall 11 of the cooking tank 1 at a position slightly below the opening 7 of the oil discharge pipe 71 so that the upper end thereof is positioned. The outlet 3 is wide and has an appropriate height.

Reference numeral 4 in FIGS. 1 and 2 denotes a lead-out pipe, which is erected on the outside of the cooking tank 1. ) Are connected.

Numeral 6 in FIG. 1 is a descending pipe, the lower end is opened, and the upper end is connected to the upper end of the outlet pipe 4 via a connecting pipe 5. An opening 61 (see FIG. 3) of the downcomer 6 is accommodated in the cooking tank 1 and is flush with the water surface of the water B rising in the outlet tube 4 and the oil surface a of the oil A.

It is also possible to directly connect the upper end of the outlet pipe 4 and the upper end of the downcomer pipe 6 without providing the connecting pipe 5 in FIG.
The connecting pipe 5 is provided with a monitoring window 51 so that the above-described water surface and the residue carried can be monitored.
The upper part of the lead-out pipe 4 and the upper part of the connection pipe 5 and the downcomer pipe 6 are formed integrally, and can be connected to the lower part of the lead-out pipe 4 and the lower part of the downcomer pipe 6, for example, a connecting part comprising a clamp and a ferrule. It is recommended to use 41, 62 (see FIG. 3) to form a single piece. This configuration is convenient for cleaning the outlet pipe 4 and the downcomer pipe 6.

Reference numeral 2 in FIGS. 1 and 2 is a water outlet, which is connected to a water pipe and a water supply pipe via a water supply pipe 21. In that case, it is preferable to apply a pressure suitably. As shown in FIG. 2, the spout 2 is provided at an appropriate interval below the outlet 3 provided on the side wall 11 of the cooking tank 1, and has a thin tip, a nozzle, or an opening. I can leave it.
Providing this spout 2 near the bottom 17 of the cooking tank 1 is effective for discharging the settled residue.

Reference numeral 9 in FIGS. 1 and 2 is a spout, and as shown in FIG. 2, the height, position, and position of the outlet 3 on the other side wall 12 facing the one side wall 11 of the cooking tank 1 provided with the outlet 3. Corresponding numbers are installed correspondingly.
The spout 9 can be formed with a tapered tip or a nozzle, but the opening can be left as it is with the spout 2.
The water outlet 9 is connected to a water pipe and a water supply pipe via a water supply pipe 91.

Only one of the water outlet 2 and the water outlet 9 can be installed, but both may be installed together.
A part below the side wall 12 of the cooking tank 1 can be formed into a slanted side wall or a curved surface. Thereby, it is possible to contribute to the rise and circulation of the water discharged from the water outlet 2.

Reference numeral 10 in FIGS. 1 and 2 denotes a heater, which is fixed to the side wall of the cooking tank 1 so as to be positioned in the oil A. Electric heating tubes such as sheathed heaters are usually used.
In addition, the heater 10 may be configured to be inclined or raised for cleaning the cooking tank 1.
In the present invention, the heater 10 can be configured by installing a gas combustion tube 22 and a combustion part 191 as a burner.

A specific example in which the heater 10 is configured by installing the gas combustion pipe 22 and the combustion part 191 will be described with reference to FIGS.
As shown in FIG. 4, the overhanging portion 18 is overhanged on one side wall 11 of the cooking tank 1 to form a combustion chamber 19. Since the overhanging portion 18 overhangs, as shown in FIG. 3, the lead-out pipe 4 and the descending pipe 6 are connected to the connecting pipe 5 by avoiding the overhanging portion 18 by deformation. A gas combustion pipe 22 is communicated between the combustion chamber 19 and an opening 121 provided in the other side wall 12 of the cooking tank 1.

The gas combustion pipe 22 may be a steel pipe or a copper pipe that is normally used in the heater 10, but a double pipe in which a steel pipe and an internal copper pipe are in close contact with each other is preferable.
A combustion section 191 including a nozzle, a mixing tube 19 a and a burner sparker 19 b is installed in the combustion chamber 19 by a manifold 192.
Further, the other side wall 12 of the cooking tank 1 is provided with a flue 122 communicating with the opening 121.

With this configuration, the gas ignited in the combustion chamber 19 is combusted in the combustion chamber 19 and the gas combustion tube 22, and the heat generated by the combustion cooks in the combustion chamber 19, the gas combustion tube 22 and the flue 122. The oil A is transmitted to the oil A via the side wall 12 of the tank 1, and the oil A is heated.

Reference numeral 111 in FIGS. 1 and 2 denotes a monitoring window, which is installed at the tip of the outward projecting portion 111A provided on the side wall 11 of the cooking tank 1 as shown in FIG. The monitoring window 111 is installed facing the opening 7 of the oil discharge pipe 71. The monitoring window 111 can monitor the contact surface X between the oil A and the water B and floating matters such as fried foods and wastes floating in the vicinity thereof.
Further, as shown in FIG. 1, a nozzle 112 is installed opposite to the monitoring window 111 and continues to the water supply pipe 21. If necessary, the monitoring window 111 is sprayed by water supplied from the water supply pipe 21 to clean the monitoring window 111.

During cooking, water A and oil B are first supplied to the cooking tank 1. Water is first supplied to the cooking tank 1 from the water outlet 2 through the water pipe 21. Water is supplied until the water level rises and reaches the height of the opening 7 of the oil discharge pipe 71. Further water supply is discharged from the opening 7 of the oil discharge pipe 71.

Next, oil A is supplied from the upper end of the cooking tank 1. Oil A is supplied until the oil level a reaches the same level as the lower surface of the connecting pipe 5 connected to the outlet pipe 4. The monitoring is desirably performed in contrast to the transition in the connecting pipe 5 seen from the monitoring window 51. As the oil A is supplied, the contact surface X between the water A and the oil B is pushed down. When the contact surface X is pushed down, the water B flows into the outlet pipe 4. Therefore, as the oil A is supplied, the water level of the water B in the outlet pipe 4 rises, and finally the water level of the water B in the outlet pipe 4, the oil level a of the oil A, and the lower surface of the connecting pipe 5 It becomes the same level.

As shown in FIG. 2, the outlet 11 is provided in the side wall 11 of the cooking tank 1 in contact with the contact surface X of water and oil above it. The side wall 12 is provided with

water outlets

9 and 9 at positions opposite to the outlet 3 (see FIG. 1), and the side wall 12 is provided with a heater 10 to heat the oil A.

In the cooking tank 1, cooking of fried food etc. is performed on the net | network provided as needed.
By this cooking, the fried residue comes into the oil layer, and large and heavy items fall from the oil A into the water B and accumulate in the bottom 17.

On the other hand, light and small things float around in oil A and migrate.
However, it sinks sequentially, reaches the contact surface X with water, is cooled and collected, and descends underwater.
At this time, there are many floating substances that accumulate in the vicinity of the contact surface X between the water B and the oil A.

At that time, the water near the contact surface X is caused to flow toward the other side wall 11 by regular or intermittent water discharge from the water discharge port 9. As a result, suspended matter or the like staying in the vicinity of the contact surface X is also flowed to the outlet 3. Further, the water level in the outlet pipe 4 is pushed up by water discharge, the water level in the connecting pipe 5 rises, and the water level flows down from the downcomer pipe 6 by the amount corresponding to the rise in the water level.
Due to further water discharge, water and suspended matter flow into the outlet pipe 4 through the outlet 31. In the lead-out pipe 4, the suspended matter ascends in the water, passes through the connection pipe 5, flows down from the opening 61 of the downcomer pipe 6, and is discharged. The suspended matter is accumulated in the dust pan 20.
At that time, the waste water is collected and discharged to the water collecting mass 20A.

As shown in FIG. 2, the spout 2 is provided near the bottom 17 of the cooking tank 1 on the side wall 11 of the cooking tank 1, and the outlet 3 is in contact with the contact surface X of the water B and oil A above it. Is provided.
In addition, as described above, during cooking, there are many floating substances that accumulate in the vicinity of the contact surface X of water and oil.

At that time, the water flow flows on the bottom portion 17 by the regular or intermittent water discharge from the water discharge port 2, hits the other side wall 12 or floats up to the contact surface X and returns to the side wall 11 direction.
Due to the flow of water, suspended matter in the vicinity of the contact surface X flows and reaches the outlet 3. Due to further water discharge, water and suspended matter flow into the outlet pipe 4 through the outlet 31. In the lead-out pipe 4, the suspended matter ascends in water, passes through the connecting pipe 5, flows down through the downcomer pipe 6 from the opening 61 of the downcomer pipe 6, and is discharged. The suspended matter is accumulated in the dust pan 20.

The present embodiment is configured to include both the first and second embodiments.
That is, the outlet side 3 is provided on one side wall 11 of the cooking tank 1 in contact with the contact surface X of water and oil, the outlet 2 is near the bottom 17, and the outlet side is on the other side wall 13 opposite to the one side wall 11. By providing the water discharge port 9 at a position opposite to the water discharge port 3, the flow of the water B is strongly formed by both the water discharge from the water discharge port 2 and the water discharge from the water discharge port 9, thereby quickly and effectively discharging suspended matter. I can do it.

According to the present invention, a fryer that uses water and oil in two layers can produce a fryer that can automatically and automatically discharge oil, floating residue such as fried residue, and residue with a very simple structure. And it can be offered to the market at a low price.
In addition, since the oil used is always kept clean and lasts long, the amount of oil used is small, and it is extremely useful in the industry, for example, the fried food manufacturing cost can be reduced.

DESCRIPTION OF SYMBOLS 1 Cooking tank 2 Water outlet 3 Outlet 4 Outlet pipe 5 Connection pipe 6 Downcomer pipe 7 Opening 8 Outlet 9 Outlet 10 Heater 11 Side wall 12 Side wall 13 Side wall 14 Side wall 17 Bottom part 18 Overhang part 19 Combustion chamber 20 Dust pan 21 Water pipe 22 Gas combustion tube

Claims

This is a two-layer cooking tank that contains water and oil in the cooking tank. In the fryer that heats the oil with a heater installed in contact with the oil layer and fries the ingredients, the outlet opens into the water layer on one side wall of the cooking tank. And the lower end of the outlet pipe standing outside the cooking tank is connected to the outlet, and the upper end of the outlet pipe communicates with the descending pipe with the lower end open, while the other side wall facing the one side wall Is a fryer characterized in that a water outlet is installed opposite to the outlet.
This is a two-layer cooking tank that contains water and oil in the cooking tank. In the fryer that heats the oil with a heater installed in contact with the oil layer and fries the ingredients, the outlet opens into the water layer on one side wall of the cooking tank. The lower end of the outlet pipe standing outside the cooking tank is connected to the outlet, and the upper end of the outlet pipe communicates with the descending pipe having the lower end open, while the lower part of the outlet opening provided on the one side wall. A fryer characterized by providing water outlets at appropriate intervals.
A two-layer cooking tank that contains water and oil in the cooking tank. In a fryer that heats oil with a heater installed in contact with the oil layer and fries the ingredients, it is appropriately placed at the lower part of the outlet on the side wall of the cooking tank. The fryer according to claim 1 or 2, wherein a water discharge port is provided at an interval, and a water discharge port is provided at a position opposite to the outlet port on the opposite side wall of the cooking tank.
4. The outlet according to claim 1, wherein the outlet in the cooking tank is provided at a lower part of an oil / water boundary surface determined by a position of an oil outlet provided separately in the cooking tank. The flyer described in the section.
2. The outlet in the cooking tank is provided below the boundary surface of oil and water set by one or both of an oil level and a water level separately provided in the cooking tank. 4. A flyer according to any one of items 1 to 3.
The fryer according to any one of claims 1 to 5, wherein a lower portion of the opposite side wall facing a water discharge port provided on one side wall is formed in an oblique shape or a curved shape.
The fryer according to any one of claims 1 to 6, characterized in that the outlet port is wide open at an appropriate height and has a outlet portion that is narrowly formed toward the outlet tube.
8. The heater according to claim 1, wherein a burner is installed in a combustion chamber provided on one side wall of the cooking tank, and a combustion pipe is provided between a smoke exhaust port provided on the other side wall. The flyer according to claim 1.
A two-layer cooking tank that contains water and oil in the cooking tank, and a fryer that heats oil with a heater installed in contact with the oil layer to fry food, and has an outlet on one side wall of the cooking tank, Water level in the tank by providing water outlets on the other side wall facing the side wall and sending suspended matter floating near the boundary between water and oil by the water discharged from the water outlet to the vicinity of the outlet and supplying the discharged water A fryer residue discharging method, characterized in that suspended matter is discharged together with water through a lead-out pipe connected to the lead-out port through the rise of the pipe and a down-tube connected to the lead-out pipe.
This is a two-stage cooking tank that contains water and oil in the cooking tank. In the fryer that heats the oil with a heater installed in contact with the oil layer and fries the ingredients, from the spout provided on one side wall of cooking to the opposite side wall The water that is directed and discharged around the opposite side wall is sent to the vicinity of the outlet provided on the side wall of the cooking tank, and the floating water floating near the boundary between the oil and the oil is supplied to the cooking tank by supplying the discharged water. A fryer residue discharge method, wherein suspended matter is discharged together with water through a lead-out pipe connected to the lead-out port through a rise in the water level of the water and a down-tube connected to the lead-out pipe.
This is a two-layer cooking tank that contains water and oil in the cooking tank. In the fryer where the oil is heated by the heater installed in contact with the oil layer and the ingredients are fried, the spout and the counter provided on one side wall of the cooking tank The residue of a fryer according to claim 9 or 10, wherein floating matter in the vicinity of the boundary between water and oil is sent to the outlet by simultaneously or alternately or intermittently discharging water from a water outlet provided on the other side wall. Discharge method.