Fryer

Abstract

To prevent offensive odor emission and nozzle clogging in a fryer having a water layer and an oil layer and used by circulating water of the water layer.SOLUTION: In a fryer 1, a water layer 31 is formed on the downside within a cooking tank 3, and an oil layer 32 is formed on the upside. The fryer comprises at least a filtration part 6 for filtering impurities contained in water supplied from the water layer 31, an oil-water separation part 7 for separating an oil content from the water passing through the filtration part 6, and a reflux part 73 for returning the water, from which the oil content is separated, to the water layer in the oil-water separation part 7.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a two-layer fryer having a water layer and an oil layer. [Background technology]

[0002] In fryers in which an oil layer is formed above a water layer, and fried food particles and oxides generated by frying food in the oil layer are allowed to settle from the oil layer, some systems drain used water and constantly introduce new water to purify the water in the water layer, but water circulation systems have also been proposed to conserve water. In fryers that employ a water circulation system, fried food particles and the like are filtered out and the filtered water is returned to the water layer (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-17481 Summary of the Invention [Problem to be solved by the invention]

[0004] However, filtered water can contain oil, small pieces of fried food, and other residues, which can cause an unpleasant odor when circulated.Furthermore, the nozzle that sprays the returned water toward the water layer can become clogged with small pieces of residue.

[0005] The present invention has been made in consideration of such problems, and aims to prevent the generation of unpleasant odors and clogging of nozzles in a fryer that has a water layer and an oil layer and uses water in the water layer by circulating it. [Means for solving the problem]

[0006] In order to solve the above problems, the present fryer is a fryer in which a water layer is formed on the lower side of a cooking tank and an oil layer is formed on the upper side, and is equipped with at least a filtration section that filters out impurities contained in water transported from the water layer, an oil-water separation section that separates oil from water that has passed through the filtration section, and a reflux section that returns the water from which oil has been separated in the oil-water separation section to the water layer. [Effects of the Invention]

[0007] This fryer is equipped with at least a filtration section that filters impurities contained in water delivered from the water layer, an oil-water separation section that separates oil from the water that has passed through the filtration section, and a reflux section that returns the water from which the oil has been separated in the oil-water separation section to the water layer. The filtration section filters out impurities such as fried food residue contained in the water, and the oil-water separator 7 removes any remaining oil from the water, and the water is circulated and returned to the water layer. Therefore, purified water can be supplied to the water layer, preventing the generation of unpleasant odors and clogging of the reflux section, while achieving water-saving effects by circulating water. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a cross-sectional view of an example of a flyer, viewed from the front side. DETAILED DESCRIPTION OF THE INVENTION

[0009] The fryer 1 shown in Figure 1 comprises an ingredient input section 2 into which ingredients are input, a cooking tank 3 in which the ingredients input from ingredient input section 2 are fried and cooked, a conveyor 4 that moves the ingredients input from ingredient input section 2 horizontally, and an unloading section 5 from which the ingredients fried and cooked in cooking tank 3 are removed.

[0010] In the cooking tank 3, a water layer 31 in which water is stored in the lower part and an oil layer 32 in which oil is stored in the upper part are formed. The upper end of a waste oil pipe 33 is located below the oil layer 32. Meanwhile, one end of a water supply section 34 having a pipe is located in the water layer 31.

[0011] A window 35 is formed in the front of the cooking tank 3 to allow the interior of the cooking tank 3 to be seen. Through the window 35, the boundary between the water layer 31 and the oil layer 32 can be confirmed.

[0012] The other end of the water supply unit 34 is connected to the filtration unit 6. The filtration unit 6 includes a water tank 61 that stores water, and a filter 62 that filters out impurities contained in the water that flows in from the water supply unit 34. A drainage pipe 63 that drains wastewater and a circulation pipe 64 that drains recycled water are connected to the bottom of the water tank 61, and a drainage unit 66 is connected to the top of the water tank 61. Impurities such as fried food scraps that did not pass through the filter 62 accumulate in the filter 62. The impurities that accumulate in the filter 62 are disposed of by workers.

[0013] An oil-water separator 7 is connected to the circulation pipe 64 via a pump 67 and a gate valve 68. The oil-water separator 7 has a filter material inside that repels oil on its surface and allows only water to penetrate. The oil-water separator 7 has an oil drain section 71 that discharges oil, and a discharge section 72 that discharges water from which the oil has been separated. As the oil-water separator 7, for example, "HYDROTURN" provided by Daisei Kogyo Co., Ltd. can be used.

[0014] In fryer 1, oil is stored in the upper part of cooking tank 3 and water in the lower part. When food ingredients are loaded into food ingredient loading section 2, the food ingredients are transported horizontally by conveyor 4 while immersed in oil layer 32 of cooking tank 3. Impurities such as fried food residue and oxides generated during the frying process in oil layer 32 settle into water layer 31.

[0015] The ingredients that are carried on the conveyor 4 and come out of the oil layer 32 go up to the removal section 5 where they are removed by workers.

[0016] The water layer 31 is equipped with a mechanism for generating a water current, for example, by the method described in Japanese Patent No. 6164933, and this current causes water to be introduced into the filtration unit 6 via the water supply unit 34. In the filtration unit 6, impurities such as fried food residue are deposited on the filter 62. Meanwhile, the water from which the impurities have been filtered by the filter 62 flows into the circulation pipe 64. Note that the filter 62 of the filtration unit 6 does not necessarily filter out all impurities.

[0017] The water flowing through the circulation pipe 64 is supplied to the oil-water separator 7 by a pump 67. The flow rate in the circulation pipe 64 is adjusted by a gate valve 68.

[0018] In the oil-water separation device 7, oil that was not filtered in the filtration section 6 is removed by the filter material provided inside. Then, the water from which the oil has been separated is discharged from the discharge section 72 and returned to the water layer 31 through the piping of the reflux section 73. The water returned to the water layer 31 is reused as water that constitutes the water layer. Meanwhile, the oil removed from the water by the filter material is discharged from the oil drain section 71.

[0019] In this way, impurities such as fried food scraps contained in the water are filtered out in the filtration unit 6, and the oil remaining in the water is removed in the oil-water separator 7. The water is then circulated and returned to the water layer 31, whereby purified water can be supplied to the water layer 31. This makes it possible to achieve water-saving effects by circulating water while preventing the generation of unpleasant odors and clogging of the reflux unit 73 and the nozzle at its tip. Specifically, while water replacement conventionally required 1-2 times per hour, it can now be replaced only about once per day. When water is discharged without circulating it (without passing it through the oil-water separator 7), trace amounts of oil are mixed into the wastewater. However, by circulating the water and passing it through the oil-water separator 7, the oil content of the wastewater can be reduced.

[0020] It should be noted that gate valve 68 shown in Fig. 1 is not essential. Furthermore, although fryer 1 shown in Fig. 1 is of a type in which conveyor 4 moves ingredients to removal section 5 within oil layer 32, the device may be of a type that does not include conveyor 4 and in which an operator puts ingredients into and removes them from the oil layer. [Explanation of symbols]

[0021] 1: Flyer 2:Food input section 3:Cooking tank 31: Water layer 32: Oil layer 33: Waste oil pipe 34: Water supply section 35: Window section 4: Conveyor 5: Removal section 6: Filtration section 61: Water tank 62: Filter 63: Drainage pipe 64: Circulation pipe 66: Drainage section 67: Pump 68: Gate valve 7:Oil water separator 71: Oil drain section 72: Discharge section 73: Reflux section

Claims

[Claim 1] A fryer in which a water layer is formed on the lower side of a cooking tank and an oil layer is formed on the upper side thereof, a filtration unit that filters impurities contained in the water sent from the water layer; an oil-water separation unit that separates oil from the water that has passed through the filtration unit; a reflux section that returns the water from which the oil has been separated in the oil-water separation section to the water layer; A fryer equipped with at least:

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