Bumping prevention structure of fryer

Abstract

To provide a fryer bumping prevention structure in a two-layer fryer in which water and oil are stored in a cooking tank and that includes a part where a water layer is formed and a part where an oil layer is formed.SOLUTION: A bumping prevention pipe 25 is provided near a bottom part of an area 24 where an oil layer is formed in a cooking tank 23, the bumping prevention pipe includes a plurality of water jet holes at required intervals, and is configured to jet water from the jet holes at a downward angle toward a boundary surface 12 between an area 26 where the water layer is formed and the area where the oil layer is formed. The bumping prevention pipe is disposed on a food material input side of the cooking tank, spanning from one side to the other on both sides.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a structure for preventing bumping in a two-layer fryer in which water and oil are stored in a cooking tank, and a portion in which a water layer is formed and a portion in which an oil layer is formed are provided. [Background technology]

[0002] A conventional two-layer fryer is known to have a configuration as shown in Fig. 4. This two-layer fryer 1 stores water and oil inside a cooking tank 2, with an oil layer 3 formed in the upper part and a water layer 4 formed in the lower part. During deep frying, fried debris 5 and oxides etc. are dropped from the oil layer 3 into the water layer 4 and collected in a draft box 6, and the collected fried debris 5 etc. are discharged via a drain pipe 7 together with wastewater 8. By adopting a water flow filtration system with such a structure (see Patent Document 1), the oxidation of the oil can be delayed and a low acid value can be maintained, making it possible to always cook with clean oil. In FIG. 4, the oil layer 3 is shown in light ink for ease of understanding.

[0003] 4 indicates a conveyor group having multiple conveyors. Although detailed illustration of the conveyor group 9 is omitted, the conveyor group 9 includes a caterpillar conveyor provided below the food feed section 10, a lower net conveyor provided at the rear end of the caterpillar conveyor, and an upper net conveyor provided above the caterpillar conveyor and the lower net conveyor. The conveyor group 9 is installed in the cooking tank 2. Reference numeral 11 in FIG. 4 denotes a discharge portion for the fried foodstuffs.

[0004] A conventional fryer provided with such a conveyor group 9 is shown in FIG. 1 of Japanese Patent Laid-Open Publication No. 8-299199 (see Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 6164933 [Patent Document 2] Japanese Patent Application Publication No. 8-299199 Summary of the Invention [Problem to be solved by the invention]

[0006] In this conventional two-layer fryer, when fried chicken powder or batter is used, the fried debris 5 that is generated is light and does not sink into the water layer 4, but accumulates at the interface 12 between the oil layer 3 and the water layer 4. If the fried debris 5 continues to accumulate at the interface 12 over time, the high-temperature oil can bump into a dangerous phenomenon.

[0007] Therefore, in the conventional two-layer fryer, there is a problem that must be solved by providing some kind of system to prevent the generated fried debris 4 and the like from accumulating at the interface 12 between the oil layer 3 and the water layer 4. [Means for solving the problem]

[0008] The gist of the present invention, which aims to solve the problems of the conventional examples, is to provide a bumping prevention structure for a two-layer fryer in which water and oil are stored in a cooking tank and a portion where a water layer is formed and a portion where an oil layer is formed, the bumping prevention structure comprising a bumping prevention pipe provided near the lower portion of the portion in the cooking tank where the oil layer is formed, the bumping prevention pipe having a plurality of water ejection holes at required intervals, and configured to eject water from the holes at a downward angle toward the boundary surface between the portion where the water layer is formed and the portion where the oil layer is formed.

[0009] The bumping prevention piping is configured to be arranged from one side to the other side of both sides on the food material input side of the cooking tank; It includes. Effect of the Invention

[0010] According to the fryer bumping prevention structure of the present invention, water is sprayed from the nozzle of the bumping prevention pipe toward the boundary surface between the area where the water layer is formed and the area where the oil layer is formed at a downward angle, so that fried food residue that accumulates on the boundary surface and causes bumping can be dropped into the water layer. Therefore, the bumping phenomenon in the fryer can be effectively prevented, which is an excellent effect.

[0011] In addition, the piping for preventing bumping is configured to be installed from one side of both sides of the cooking tank on the food input side, so that water can be sprayed over a wide area toward the boundary surface between the area in the cooking tank where the water layer is formed and the area where the oil layer is formed, providing the excellent effect of allowing fried debris and the like to fall into the water layer efficiently and over a wide area. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 is a plan view of a cooking tank of a two-tiered fryer according to the present invention, with the conveyor omitted. [Diagram 2] FIG. 2 is a vertical cross-sectional view of a side surface of a cooking tank of a two-tiered fryer according to the present invention, with the conveyor omitted. [Diagram 3] FIG. 2 is a vertical cross-sectional view of a two-tier fryer according to the present invention, showing the front of a cooking tank with the conveyor omitted. [Figure 4] FIG. 1 is a vertical cross-sectional view showing a side surface of a fryer employing a water flow filtration system according to a conventional example. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] Next, an embodiment of the present invention will be described in detail with reference to the drawings. For ease of understanding, the same reference numerals as in the conventional example are used for parts corresponding to the drawings (FIG. 4) described in the conventional example.

[0014] First, in Figures 1 to 3, symbol 22 indicates a two-layer fryer, symbol 21 indicates the fryer's bumping prevention structure, and this fryer's bumping prevention structure 21 consists of a bumping prevention pipe 25 provided near the lower part of a portion 24 where an oil layer is formed in the cooking tank 23 of the fryer 22.

[0015] As shown in Fig. 2, the double-layer fryer 22 is provided with a region 26 where a water layer is formed by storing water and oil in a cooking tank 23, and a region 24 where an oil layer is formed. An interface 12 is provided between the region 26 where the water layer is formed and the region 24 where the oil layer is formed. In addition, in order to facilitate understanding, the portion 24 where the oil layer is formed is shown in light ink in Figs.

[0016] This two-layer fryer 22 is similar to that described in the conventional example (see Figure 4), and during frying, fried debris 5, oxides, etc. are dropped from the oil layer 3 (area 24 where the oil layer is formed) to the water layer 4 (area 26 where the water layer is formed) and collected in a draft box 6, and the collected fried debris 5, etc. are discharged via a drain pipe 7 together with wastewater 8.

[0017] In addition, the cooking tank 23, although not shown in the figure, has a caterpillar conveyor provided below the food ingredient input section 10, a lower net conveyor provided at the rear end of the caterpillar conveyor, and an upper net conveyor provided above the caterpillar conveyor and the lower net conveyor. 2, reference numeral 11 denotes a discharge section for fried ingredients. That is, ingredients put into ingredient feed section 10 are transported by a conveyor and discharged from discharge section 11 in a fried state.

[0018] At one side 33a of the side portion 33 of the cooking tank 23, in the area 26 where the water layer is formed, a water injection pipe 27 is arranged along the one side 33a as shown in Figures 1 and 2. Water is injected into the cooking tank 23 from a water injection hole 30a provided in the pipe 27 as needed.

[0019] Similarly, at the food material insertion section 10 side of the cooking tank 23, in a portion 26 where a water layer is formed, a water injection pipe 28 is provided as shown in Figures 1 to 3. Water is injected into the cooking tank 23 from a water injection hole 30b provided in the pipe 28 as needed.

[0020] Furthermore, on the discharge portion 11 side of the cooking tank 23, in the area 26 where the water layer is formed, a pipe 29 for pouring water is provided as shown in Figures 1 to 3. Water is poured into the cooking tank 23 from a water pouring hole 30c provided in the pipe 29 as needed.

[0021] 1 and 2, reference numeral 31 denotes a window portion through which the boundary surface 12 between the portion 24 where the oil layer is formed and the portion 26 where the water layer is formed is visually observed. An oil drain portion 32 for draining oil is provided inside the window portion 31.

[0022] As shown in Fig. 2, the bumping prevention pipe 25 is provided near the lower part of the portion 24 where the oil layer is formed in the cooking tank 23. Then, as shown in Figs. 1 and 3, the pipe is arranged from one side 33a to the other side 33b of the side portion 33 on the food material insertion portion 10 side in the cooking tank 23. Then, the base 25a of the bumping prevention pipe 25 is connected to a water supply pipe (not shown).

[0023] The bumping prevention pipe 25 has water ejection holes 34 at predetermined intervals, and is configured to eject water from these ejection holes 34 at a downward angle toward the boundary surface 12 between the portion 26 where the water layer is formed and the portion 24 where the oil layer is formed. Reference numeral 35 in Fig. 2 indicates the direction in which water is ejected, and water is ejected at a downward angle toward the boundary surface 12.

[0024] The bumping prevention structure 21 for a fryer constructed as described above is configured to spray water from the nozzle 34 of the bumping prevention piping 25 toward the boundary surface 12 between the area 26 where the water layer is formed and the area 24 where the oil layer is formed at a downward angle, so that fried debris and the like that accumulates on the boundary surface 12 and causes bumping can be dropped into the water layer. Therefore, the bumping phenomenon in the fryer can be effectively prevented.

[0025] In addition, the piping 25 for preventing bumping is configured to be piped from one side 33a to the other side 33b of both side portions 33 on the food ingredient input section 10 side of the cooking tank 23, so that water can be sprayed over a wide area toward the boundary surface 12 between the area 26 where the water layer is formed and the area 24 where the oil layer is formed in the cooking tank 23, and fried debris and the like can be efficiently and widely dropped into the water layer. [Explanation of symbols]

[0026] 1. Double-layer fryer 2 cooking tank 3 Oil layer 4 water layer 5 Fried food scraps 6. Draft Box 7 Drain pipe 8 Drainage 9 Conveyor Group 10 Food input section 11 Discharge part 12 Boundary 21 Fryer bumping prevention structure 22 Double-layered fryer 23 Cooking tank 24 Areas where oil layers form 25 Bumping prevention piping 25a base 26 Area where water layer is formed 27, 28, 29 Water injection pipes 30a, 30b, 30c water injection hole 31 Window 32 Oil drain section 33 Side 33a One side 33b other side 34 Blowhole 35 Water spray direction

Claims

1. A structure for preventing bumping in a two-layer fryer in which a portion in which water and oil are stored in a cooking tank to form a water layer and a portion in which an oil layer is formed, A bumping prevention pipe is provided near the lower part of the portion in the cooking tank where the oil layer is formed, The bumping prevention pipe has a plurality of water ejection holes at required intervals, The water is ejected from the ejection hole toward the boundary surface between the portion where the water layer is formed and the portion where the oil layer is formed, at a downward angle. The fryer has a structure for preventing bumping.

2. The bumping prevention piping is configured to be arranged from one side to the other side of both sides on the food material input side of the cooking tank. The bumping prevention structure for a fryer according to claim 1 .

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