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Fryer and fryer residue removal method
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A fryer and residue technology, applied in oil/fat roasting and other directions, can solve problems such as oil deterioration, achieve long-term quality maintenance, inhibit oil pollution, and promote precipitation effects
Inactive Publication Date: 2018-09-07
鹰和夫
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Abstract
Description
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Moreover, these residues are located in the oil layer or come into contact with the oil, thus becoming a cause of deterioration of the oil
Method used
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Embodiment 1
[0085] An outlet 3 is provided above the side wall 11 of the cooking tank 1 so as to be in contact with the contact surface X of the oil A and the water B. As shown in FIG. Water spray ports 9 and 9 are provided on the side wall 12 at positions facing the outlet 3 , and a heater 10 is provided on the side wall 12 to heat the oil A. As shown in FIG.
[0086] In the cooking tank 1, fried food etc. are cooked on the net which is not shown in figure provided as needed. Oil residues appear in the oil layer through this cooking, and the larger, heavier ones fall from the oil A into the water B and accumulate in the bottom 17 .
[0087] On the other hand, lighter oil dregs and smaller oil dregs float in the oil A and travel around. Among them, it sinks to reach the contact surface X with the water B one by one, cools and concentrates, and descends in the water B gradually. At this time, there are many floating residues accumulated in the vicinity of the contact surface X between th...
Embodiment 2
[0090] On the side wall 11 of the cooking tank 1 , the water spray port 2 is arranged close to the bottom 17 of the cooking tank 1 , and the outlet 3 is provided above it in contact with the contact surface X of the oil A and the water B.
[0091] In addition, during cooking, there are many floating residues accumulated in the vicinity of the contact surface X between water and oil as described above.
[0092]At this time, by constantly or intermittently spraying water from the discharge port 2, the water flows over the bottom 17 and hits the other side wall 12, or does not travel to the other side wall 12, and the residue floats and reaches the contact surface X, Return to the direction of side wall 11.
[0093] The floating debris in the vicinity of the contact surface X flows by this water flow, and reaches the outlet 3 . Utilize further water spray to make water and floating residues reach the connecting pipe 5 from the outlet pipe 4 via the outlet part 31, flow down in t...
Embodiment 3
[0095] This embodiment has the structure of both the first embodiment and the second embodiment. That is, on the side wall 11 of the cooking tank 1, the outlet 3 is set on the contact surface X of water and oil, the water spray port 2 is set near the bottom 17, and on the other side opposite to the side wall 11 On the wall 13, a water spray port 9 is provided at a position opposite to the outlet 3, and the flow of the water B is formed stronger by using both the water spray from the water spray port 2 and the water spray from the water spray port 9, so that it can Discharge of floating debris is performed quickly and efficiently.
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Abstract
The present invention provides a fryer and a residue removal method for the fryer, wherein a water layer and an oil layer are separated from each other in a cooking tank to realize the frying process of the food, while oil residues generated during the frying process can be automatically discharged to the outside. One sidewall of the cooking tank (1) is provided with an export opening (3) connected with the upper surface of a water layer (B). The outer side of one sidewall of the cooking tank (1) is vertically provided with an export tube (4) and the lower end of the export tube (4) is connected with the export opening (3). The upper end of the export tube (4) is connected with a downcomer (6). By means of a water spraying port (2) arranged below the export opening (3) on one sidewall of the cooking tank, and / or the water sprayed out of another water spraying port (9) arranged on another sidewall of the cooking tank and positioned corresponding to the export opening (3), a water flow is formed. Oil residues adjacent to the contact surface (X) of the water layer (B) with an oil layer (A) are led towards the export opening (3) and then are automatically discharged to the outside through the downcomer (6).
Description
technical field [0001] The present invention relates to a fryer using water and oil and a method for removing residues from the fryer, capable of automatically discharging oil residues discharged during cooking. Background technique [0002] A fryer has been proposed that stores water and oil in a cooking tank, uses the difference in specific gravity to form a double-layer structure in which the water layer is located below and the oil layer is located above, and uses a heating tube and a heater to heat the oil layer, and the ingredients are placed in the oil layer. Medium frying makes the oil dregs sink to the water layer (for example, patent document 1). [0003] This fryer has a structure in which, since the frying operation is performed on the upper oil layer, the oil residue generated by this operation falls in the oil layer and enters the water layer. Therefore, oil dregs are less likely to be rolled up by oil convection and less likely to flow back into the oil layer...
Claims
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Application Information
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