WO2020231061A1

WO2020231061A1 - Induction magnetized heating fryer using non-magnetic container

Info

Publication number: WO2020231061A1
Application number: PCT/KR2020/005929
Authority: WO
Inventors: Yong Jai Kwon
Original assignee: Yong Jai Kwon
Priority date: 2019-05-10
Filing date: 2020-05-06
Publication date: 2020-11-19
Also published as: KR102264131B1; KR20200129890A

Abstract

The invention relates to an induction magnetized heating fryer using specific structured non-magnetic container that significantly extends oil life span and enhance the taste by magnetizing effect and accurate temperature control preventing oxidation and carbonization of the oil, garbage and reducing oil absorbing.

Description

INDUCTION MAGNETIZED HEATING FRYER USING NON-MAGNETIC CONTAINER

The present invention relates to a fryer. More particularly, the present invention relates to an induction magnetized heating fryer using specific structured non-magnetic container that significantly extends oil life span and enhance the taste by preventing oxidation and carbonization of the oil,garbage and decreasing oil absorbing and almost ideal temperature controllability and strong magnetizing force to the oil.

In addition cool zone is naturally formed at a lower part of the non-magnetic container, and improves texture and taste of fried food by uniform temperature distribution by strong heat convection from an upper part to a lower part and vertically located four sides of the frying container

In general, fried food is food that puts food materials such as meats, fishes, or vegetables in heated oil to cook in a short time. Since the food materials meet with oil at high temperature to cause sacred chemical reaction so that a texture thereof is crispy and taste is excellent, the fried food is loved by many people.

In order to cook the fried food, a fryer is used. The fryer is a device to cook fired food by inserting food materials in frying oil heated by heating means. In recent years, an induction heating fryer using an electromagnetic induction heating scheme is mainly used.

As examples of an induction heating fryer, prior arts including Korean patent No. 10-0176928 (registration date: 1998.11.14.), Korean patent No. 10-0176932 (registration date: 1998.11.14.), and Korean patent publication No. 10-1998-0028108(publication date: 1998.07.15.) were suggested.

Induction heating fryers according to the related art suggested from the above prior arts are devices for cooking fried food using heating means of an electromagnetic induction heating scheme as a heating source. The induction heating fryers have more convenient handling and use as compared with an existing a gas fryer using gas as a heat source and can natively solve problems due to use of gas so that the use of the induction heating fryers is gradually increased.

However, in the induction heating fryer according to the related art, since most heating means are installed at a lower part of a frying container to heat from the lower part of a frying container so that a lower temperature of oil in the induction heating fryer is higher than an upper temperature thereof, it is difficult to uniformly maintain a temperature of frying oil at all the areas of the frying container.

Accordingly, food materials to be fried are heated mainly from the lower part of a frying container to be floated upward. At this time, since sealing of a peel of a frying target protecting peel becomes weaker if a temperature at the peel of a frying target is reduced, the food materials are fried so that a delicious component such as juicy inside fried food during frying is exhausted to the outside.

Moreover, since a temperature at frying oil in a frying container cannot be uniformly maintained, a cooked time has a significant difference according to a location of food materials in a frying container. The above increases a cooking time and deteriorates the texture or quality of the fried food because the food materials are burnt or less cooked according to locations of the food materials.

However, in the related art, a temperature difference occurs between a lower part of a frying container to which heat is directly applied and an upper part of the frying container. Since frying oil heated from the lower part of the frying container rises upward and then is cooled due to the above temperature difference, and the frying oil cannot descend to the lower part of the frying container and stays at the upper part of the frying container as it is, heat convection is not easily performed in the frying container due thereto so that it is difficult to uniformly maintain a temperature of frying oil at all areas of the frying container.

The present invention has been made in an effort to provide an induction heating fryer using a non-magnetic container that significantly extends the duration of oil by preventing oxidation and carbonization of oil due to garbage because a restoring force of oil is high and a cool zone is naturally formed at a lower part by accordingly uniformly maintaining a temperature of frying oil at all areas of the frying container, and improves texture and taste of fried food by cooking all food materials at the uniform temperature in a frying container by performing heat convection from an upper part to a lower part inside a frying container through horizontally providing heat instead of a lower part of the frying container in a state that an induction heating plate is vertically located to be sunk in oil provided in the frying container.

According to an embodiment of the present invention, there is provided an induction heating fryer using a non-magnetic container comprising: a frying body;a frying container installed at the frying body and made by a non-magnetic material;

a magnetic generator surrounding a lateral side of the frying container to generates magnetic force inward of the frying container; an induction heating plate having resistance, installed along an inner side of the frying container to emit heat by an electric current induced by magnetic force of the magnetic generator.

The magnetic generator may include work coil surrounding an outer side of the frying container by the fixed plate to generate a magnetic force by Faraday's law when power is applied to the coil.

The induction heating plate may be spaced apart from an inner side of the frying container, and has a plate form of an upright structure to have maximizing magnetizing effect.

The induction heating plate may be spaced apart from a bottom of the frying container by a predetermined height to have an upright structure.

A cool zone having a temperature lower than that of a central region of the frying container may be formed between a lower part of the induction heating plate and a bottom part of the frying container.

As described above, the prevent invention can have following objects.

First, since a vertical induction heating plate is installed at an inner side of a frying container according to the present invention, heat is horizontally transferred to frying oil so that upper and lower temperatures of the frying oil in the frying container are almost constant. In particular, the upper temperature of the frying oil in the frying container may be higher than the lower temperatures thereof to increase a sealing effect of a peel of a frying target which is a problem because the lower temperature thereof is higher than the upper temperature thereof according to the related art.Furthermore, since a restoring force of oil is high and a cool zone is naturally formed at a lower part of the frying container, oxidation and carbonization of oil due to garbage is prevented so that the duration of the frying oil can be increased 10 times to 20 times greater than the related art.(3(without overshoot)×3(coolzone)×2(magnetizing effect)=18 times)

Second, in the present invention, enhancing the taste drastically by inverted triangle heat distribution which makes sealing stronger gradually and make it easier to emit moisture of food and retain food juice simultaneously.

So the taste is more juicy and crispy.

Third, according to the present invention, since heat is transferred to a horizontal direction of a frying container instead of a lower part of the frying container to easily perform heat convection in the frying container so that a temperature of frying oil is uniformly maintain at all regions of the frying container, all food materials in the frying container is cooked at an uniform temperature so that the texture and quality of the fried food can be improved.

Fourth, in the present invention, since an induction heating plate is fully installed inside the frying container to have a wide plate to make wide contact with frying oil.

Accordingly, heat is transferred very fast and temperature of an induction heating plate is maintained similar to a temperature of the frying oil so that acceleration of oxidation of the oil can be prevented.

Fifth, according to the present invention, since a frying container is formed by a non-magnetic plastic material, integral manufacture is allowed through injection molding so that the frying container is not damaged even if a temperature of the frying oil is high. However, according to the related art, since a stainless plate is manufactured by welding respective plates, a welding region may be exploded due to heated frying oil at a high temperature to be bad.

Sixth, magnetizing effect in present invention specific structure affect critical parameter positively like Polar compounds, Acids, accumulation of Acrylamids and Polymer Triglyceridein frying oil.

FIG. 1 is a perspective view illustrating an induction heating fryer according to an embodiment of the present invention.

FIG. 2 is a bottom perspective view of an induction heating fryer shown in FIG. 1 viewed from the bottom.

FIG. 3is a partially cut-away, perspective viewof the induction heating fryer shown in FIG. 1.

FIG. 4 is a front view of the induction heating fryer shown in FIG. 1 viewed from the front.

FIG. 5 is a bottom perspective view of the induction heating fryer shown in FIG. 4 viewed from the bottom.

FIG. 6 is a vertically cut-away, sectional view of an induction heating fryer shown in FIG. 4.

FIG. 7 is a graph illustrating temperature recovery characteristics of an induction heating fryer according to an embodiment of the present invention.

FIG. 8 is a graph illustrating temperature characteristics of an induction heating fryer according to an embodiment of the present invention.

FIG. 1 is a perspective view illustrating an induction heating fryer according to an embodiment ofthe present invention, and FIG. 2 is a bottom perspective view of the induction heating fryer shown in FIG. 1 viewed from the bottom.

Referring to FIG. 1 and FIG. 2, an induction heating fryer 10 according to an embodiment of the present invention includes a frying body 11, a frying container 12, a magnetic generator 13, and an induction heating plate 14. The frying container 12 is installed at the frying body 11. The magnetic generator 13 surrounds a lateral side of the frying container 12 and generates magnetic force inward of the frying container 12. The induction heating plate 14 is made by non-conductive material having resistance, is installed along an inner side of the frying container 12, and emits heat by an electric current induced by magnetic force of the magnetic generator 13.

The frying body 12 is provided therein with a receiving space for receiving the frying container 12. The frying body 12 may be installed therein with a power module for supplying power to the magnetic generator 13, a control module for controlling an operation of the magnetic generator 13, and a switch module for operating the magnetic generator 13.

The frying body 12 may be installed at a lower part or the receiving space of the frying body 11.

The frying container 12 has a hexahedron which is provided therein with a receiving space for receiving frying oil and all kinds of food materials. The frying container 12 is made by a non-magnetic material so that a magnetic force generated from the magnetic generator 13 surrounding a lateral circumference of the frying container 12 is not absorbed to be induced to an induction heating plate 14 installed inside the frying container 12. It is preferred that the frying container 12 is a plastic container.

FIG. 3 is a partially cut-away, perspective view of an induction heating fryer shown in FIG. 1, and FIG. 4 is a front view of an induction heating fryer shown in FIG. 1 viewed from the front.

As shown in FIG. 3 and FIG. 4, the magnetic generator 13 surrounds a lateral circumference of the frying container 12 and receives power to generate and provide a magnetic force (magnetic field) to the magnetic heating plate 14.

The magnetic generator 13 includes a fixed plate 131 and a coil 132. The fixed plate 131 is fixed to surround an external circumference of the frying container 12. The coil 132 surrounds an outer side of the frying container 12 by the fixed plate 131. When power is applied to the coil 132, the coil 132 generates a magnetic force, that is, an electromagnetic field by Faraday's law.

The fixed plate 131 is fixed to an outer side of the frying container 12 through a screw. When power is applied to the fixed plate 131, the fixed plate 131 is made by a non-conductive material, preferably, a plastic material similar to the frying container 12 without affecting short-circuiting or a magnetic force generated from the coil 132.

As shown in FIG. 3, the induction heating plate 14 is installed along an inner side of the frying container 12 in a plate form having an upright structure. The induction heating plate 14 is made by a non-conductive material having resistance to emit heat through an electric current induced by a magnetic force of the magnetic generator 13 passing through the frying container 12 as a medium. Preferably, the induction heating plate 14 is made by a stainless material having excellent durability.

Further, since the induction heating plate 14 is installed at an inner side of the frying container 12 to have an upright structure so that the induction heating plate 14 is fully sunk in oil, heat is horizontally transferred to fried oil filled inside the frying container 12 so that heat convection is performed easier as compared with an existing scheme for applying heat to a lower part of the frying container.In particular, it is preferred that the induction heating plate is vertically formed to uniformly maintain a temperature of oil in the fryer.

Moreover, the induction heating plate 14 is installed inside the frying container 12 and directly makes contact with fried oil to minimize heat loss. Accordingly, the temperature of the fried oil may be maintained to be similar to the induction heating plate 14 so that it is easy to control the temperature of the fired oil.

In addition, the induction heating plate 14 is spaced apart from the frying container 12 along an inner side thereof to be relatively large and wide so that a contact area with the fried oil may be increased. The induction heating plate 14 is thin and a reaction speed thereof is fast to represent exact temperature control quick response and rapid recovery so that consumption of the fried oil may be reduced.

As described above, in the present invention, since the induction heating plate 14 has an upright structure, heat is horizontally transferred to oil in the fryer so that a temperature difference hardly occurs between a lower part of a frying container and an upper part of the frying container.In particular, when food materials are fried because a temperature of an upper part of oil in a horizontal direction in which the induction heating plate 14 is installed is higher than a temperature of a central part of the oil, sealing of a peel may be easily formed to prevent juicy inside the food materials during frying to be exhausted to the outside.

Furthermore, the induction heating plate 14 is spaced apart from a bottom of the frying container 12 by a predetermined height to have an upright structure, a cool zone having a temperature lower than that of a central region of the frying container 12 horizontally to the induction heating plate 14 is formed between a lower part of the induction heating plate 14 and a bottom part of the frying container 12. Accordingly, the fried oil heated by the induction heating plate 14 ascends to an upper part of the frying container 12 and makes contact with air present at the upper part of the frying container 12 to be cooled and descend. The oil heated from a lower part of the frying container 12 is moved to the cool zone CZ so that the fried oil may be actively moved inside the frying container 12 to provide easy heat convection.

Meanwhile, as shown in FIG. 2, the induction heating fryer 10 according to an embodiment of the present invention further includes a cooling part 15 installed at a lower part of the frying container 12 to cool the lower part of the frying container 12.

FIG. 5 is a bottom perspective view of an induction heating fryer shown in FIG. 4 viewed from the bottom.

Referring to FIG. 3 and FIG. 5, the cooling part 15 is an air cooling system. The cooling part 15 includes a housing 151 installed at a lower part of a frying container 12; a cooling fan 152 installed at the housing 151 to inhale external air; and a heat sink 153 installed inside the housing 151 to cool a lower space of the frying container 12 by heat exchange of the external air with cold air supplied from the cooling fan 152.

Meantime, as shown in FIG. 3, the cooling part 15 may further include a fixed plate 154 fixed to an upper part of the heat sink 153 to be mounted therein with a power supply device for driving the cooling fan 152.

FIG. 6 is a vertically cut-away, sectional view of an induction heating fryer shown in FIG. 4 in order to describe an operation and effects of the induction heating fryer 10 according to an embodiment of the present invention.

Referring to FIG. 6, after filling fried oil inside the frying container 12, if power is supplied to a coil 132 of a magnetic generator 13, a magnetic force is generated from the coil 132. The generated magnetic force passes through the frying container 12 to be transferred to an induction heating plate 14 installed inside the frying container 12.

An induction current is induced at the induction heating plate 14 by Faraday's law due to the transferred by passing through the frying container 12. At this time, the induction heating plate 14 is made by a non-conductive material having resistance to horizontally emit heat by the induction current.

As mentioned previously, the induction heating plate 14 may be installed along an inner side of the frying container 12 in the form of a plate having an upright structure to uniformly supply heat inward in a horizontal direction.

Accordingly, fried oil heated by the induction heating plate 14 ascends to an upper part of the frying container 12 and makes contact with air present at the upper part of the frying container 12 to be cooled and descend. The oil heated from a lower part of the frying container 12 is moved to the cool zone so that heat convection is easily performed to uniformly maintain the temperature at the upper and lower parts of the frying container 12 and exhaust garbage to the lower part of the frying container 12.

Meanwhile, since the induction heating fryer 100 according to the present invention includes a cool zone which is not included in the induction heating plate 14, even if heat is generated by the induction heating plate 14, the heat is hardly transferred to the cool zone.

That is, since a cool zone is formed at a lower part of the fryer 10 and a region making contact with air is formed at an upper part of the fryer 10 in the present invention, internally heated oil floats upward and is cooled to fall. Moreover, the cool zone is formed at the lower part of the fryer 10 so that the heated oil at the lower partof the fryer 10is moved to the cool zone at the lower part of the fryer 10.

As described above, according to the present invention, heat convection is actively performed inside the fryer due to the cool zone formed at a lower part of the frying container 12, temperatures of upper and lower parts inside the fryer 10 may be uniformly maintained.

FIG. 7 is a graph illustrating temperature recovery characteristics of an induction heating fryer according the present invention.

As shown in FIG. 7, if food materials are provided in a state that a temperature of fried oil is uniformly maintained through all areas of the frying container 12, the temperature of the fried oil is initially reduced due to the temperature of the food materials and the temperature of the fried oil is recovered after a predetermined time.

If the temperature is reduced for a time when the temperature of the fried oil is recovered (hereinafter referred to as 'recovery time'), the fried oil and the like are absorbed inside the food materials. When the temperature of the fried oil is again recovered, the fried oil absorbed into the food materials is exhausted to the outside. During the above procedure, sincefluid components such as juicy in the food materials are together exhausted to the outside, if the recovery time becomes longer, much juicy in the food materials are exhausted to the outside so that fried food is tough and taste of the fried food is deteriorated.

Consequently, the recovery time t2 of fried oil according to the related art is longer than the recovery time of the present invention, the texture and quality of fried food according to the related art is deteriorated as compared with those of the present invention. That is, in the present invention, the temperature of fried oil is constant so that the recovery time t1 is short after the food materials are provided. As a result, an exhaustion time of juicy in the fried food to the outside is short so that the juicy may be sufficient to provide external crispy texture.

As shown in FIG. 8, in the related art, since an upper temperature in a frying container is low and a lower temperature therein is high, middle and lower parts are overheated in order to adjust the upper temperature as a required temperature.

For example, since the lower temperature of the oil should be heated greater than 170℃ in order to adjust a temperature of fried oil as 170℃, the lower part of the frying container is overheated.

As described above, when a lower part (bottom part) of the frying container is overheated, food materials, that is, fried food may be burnt, and the fried food is burnt or cooked less according to its position to deteriorate the quality of the fried food. In addition, oxidation of the fried oil is accelerated to cause reduction of the duration of the oil.

However, in the present invention, heat is horizontally transferred to fried oil by an induction heating plate 14 of a vertical form so that temperatures of upper and lower oils in the frying container 12 are almost constant to natively prevent overheating which is a problem of the related art from occurring. Accordingly, in the present invention, juicy is sufficiently remained in the fried food so that texture and taste of fried food are excellent, and acceleration of oxidation of the oil may be prevented to increase the duration of the oil 10 times to 20 times greater than the related art.

Moreover, according to the present invention, the induction heating plate 14 is fully installed inside the frying container 12 to have a plate shape to directly making contact with the fried oil, heat loss hardly occur. Accordingly, a temperature of the induction heating plate 14 may be maintained similar to the temperature of the fried oil. The difference in temperature of the induction heating plate 14 and the fried oil is about 5℃.

However, since the related art is achieved in a scheme for heating a lower part of a frying container so that a desired temperature of oil may be maintained to sufficiently increase a temperature of a heater because heat loss is relatively many, unnecessary power consumption is caused, and oxidation of the oil is accelerated due to a high temperature to cause reduction of the duration of the oil.

Although an existing heater, for example, a heating wire (hot wire using a coil) is installed to have a vertical structure like the induction heating plate 12 of the present invention, the heating wire is formed by a spring of a line form not to be installed inside the frying container. Since the difference in temperature between a heat generation region and a region to which heat is applied from the outside is about 70℃ heat loss and power loss inevitably occur as compared with the fryer of the present invention.

Furthermore, according to the present invention, since the frying container 12 is made by a non-conductive plastic material, integral manufacture is allowed through injection molding so that the frying container is not damaged even if a temperature of the frying oil is high. However, according to the related art, since a stainless plate is manufactured by welding respective plates, a welding region may be exploded due to heated frying oil at a high temperature to be bad.

As described above, in particular, since heat consumption according to the related art is greater than that of the present invention and heats fried oil at a higher temperature, a welding region is frequently broken.

In addition, according to the present invention, dust is decomposed from fluid such as oil inside a frying container by magnetization of a magnetic force generator so that oil can be cleaned.

Claims

An induction heating fryer using a non-magnetic container comprising:

a frying body;

a frying container installed at the frying body and made by a non-magnetic material;

a magnetic generator surrounding a lateral side of the frying container to generates magnetic force inward of the frying container;

an induction heating plate made by the non-conductive material having resistance, installed along an inner side of the frying container to emit heat by an electric current induced by magnetic force of the magnetic generator.
The induction heating fryer using a non-magnetic container of claim 1, whereinthe magnetic generator comprises

a fixed plate fixed to surround an external circumference of the frying container; and

a coil surrounding an outer side of the frying container by the fixed plate to generates a magnetic force by Faraday's law when power is applied to the coil.
The induction heating fryer using a non-magnetic container of claim 1, wherein the induction heating plate is spaced apart from an inner side of the frying container, and has a plate form of an upright structure.
The induction heating fryer using a non-magnetic container of claim 1, wherein the induction heating plate is spaced apart from a bottom of the frying container by a predetermined height to have an upright structure
The induction heating fryer using a non-magnetic container of claim 4, whereina cool zone having a temperature lower than that of a central region of the frying container is formed between a lower part of the induction heating plate and a bottom part of the frying container 12.