Fryer

Abstract

A fryer for business use is provided which can prevent degradation of cooking oil, secure a good cooking environment and improve a work efficiency. To this end, the fryer of this invention comprises: a water tank 32, 82 to store water; an oil tank 9, 51 arranged above the water tank to store the cooking oil in contact with the stored water in the water tank; a heater 13, 52 arranged in an oil layer in the oil tank; and an oil delivery pipe 10, 61 through which to draw the cooking oil in the oil layer by a pump 29, 64 and release it onto a bottom of the water tank 32, 82; wherein the released cooking oil rises through the water layer and flows into a lower part of the oil layer.

Description

technical field [0001] The present invention mainly relates to frying pans used in production, and in particular to frying pans which are equipped with an automatic A device for recovering oil residue, etc., and an automatic oil cleaning device. Background technique [0002] The current frying pan is a device that stores a predetermined amount of cooking oil in an oil tank and heats it with a gas or electric heater. When the cooking oil reaches a set temperature, it is on standby, and food materials, Carry out deep-fried cooking, take out the food material after the cooking time has elapsed, put it on a paper-made or prescribed oil-cutting plate, and complete the deep-fried cooking after removing excess cooking oil attached. [0003] Therefore, in current frying pans, cooking oil is also in a continuous high-temperature state when not frying and cooking. [0004] However, the above-mentioned deep-frying range cannot simply recover oil residues or discharges from colloidal ...

AI Technical Summary

Problems solved by technology

[0015] In the above-mentioned conventional frying pans, in order to maintain a state where frying and cooking can be performed at any time when not in use, the cooking oil is kept at a high temperature state, which deteriorates the cooking oil and shortens the service life of the oil. , as a result, the cooking oil must be replaced frequently and heat energy is wasted for a long time

[0016] In addition, the large and small oil residues separated from the cooking food materials spread into the oil layer, and it is difficult to completely remove them with the existing net for removing oil residues, and it is more difficult to fry and cook at the same time.

In the case of the gas type, the heater is fixed, and the dredge cannot be placed under the heater, but the following methods can only be used, that is, use a suction cleaner or draw the cooking oil from under the oil tank Remove the oil residue on the container of the net, but it takes time to do so, and it is impossible to implement it in business

This is one of the important reasons why the oil residue is placed in the cooking oil for a long time, and as a result, the service life of the cooking oil is shortened

[0017] Moreover, although a large amount of smoke or oil mist and water vapor are discharged from the oil surface during frying and cooking, the amount of discharge decreases when not frying and cooking, but the smoke or oil smoke always rises upwards, although in the fryer stove A dedicated exhaust device is installed on the top, but it cannot be completely inhaled, and it does not have a sufficient effect, causing odor and environmental pollution.

[0018] And, the oil residue detached from the food material or the gummy discharge from the deep-fried product floating in the oil, and the moisture or smell that flowed out from the food material diffuse into the entire oil during cooking, and many It is a small thing, so it cannot be recovered quickly, and as a result, the service life of the oil is shortened, causing economic problems

Since oil residues, etc. are left in high-temperature cooking oil for a long time, the smell, smoke, and oil mist generated from the oil surface adhere to internal equipment or spare parts, and also adhere to the human body, causing environmental pollution problems

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