Flyer

Abstract

To discharge much fried debris or the like without using much water in a double-layer flyer having a water layer and an oil layer.SOLUTION: A double-layer flyer 1 where a water layer 21 and an oil layer 22 are formed in a cooking tank 2 includes: a water flow generation part 7 generating a downward water flow 71 in a vortex in the cooking tank 2; a water flow drain part 4 draining the water flow 71 below the cooking tank 2; a rising pipe 51 rising the water flow from the water flow drain part 4 to the height of the oil layer 22; and a lowering pipe 53 lowering the water flow for drainage. The water flow generated in the water flow generation part 7 is directed into the lowering pipe 53 and drained via the rising pipe 51, so that fried debris floating at least in the water layer 21 are discharged.SELECTED DRAWING: Figure 2

Description

[Technical Field]

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

[0002] A fryer is known in which water and oil are poured into a cooking tank, and due to the difference in specific gravity between the two, a double structure is created with a water layer below and an oil layer above.The oil layer is heated to fry food, and fried debris and oxides (hereinafter referred to as fried debris, etc.) are allowed to settle in the water layer (see, for example, Patent Document 1).

[0003] In the fryer described in Patent Document 1, the lower end of the riser pipe leading from the water layer to the oil layer is located above the water layer, the upper surface of the oil layer is located inside the riser pipe, and the upper part of the riser pipe and the upper part of the downcomer pipe are connected by an upper pipe. By supplying additional water to the water layer, the water flows up the riser pipe, passes through the upper pipe, and then down the downcomer pipe, thereby discharging fried food debris and the like floating near the contact surface between the water layer and the oil layer. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-226428 Summary of the Invention [Problem to be solved by the invention]

[0005] The fryer described in Patent Document 1 uses a large amount of water because it injects water to increase the amount of water to remove fried debris, etc. Furthermore, even if a large amount of water is used, it may not be possible to remove the fried debris sufficiently.

[0006] The present invention was developed in consideration of such problems, and aims to enable a two-layer fryer having a water layer and an oil layer to discharge more fried debris and the like without using a large amount of water. [Means for solving the problem]

[0007] In order to solve the above problems, the present fryer is a fryer in which a water layer is formed on the lower side and an oil layer on the upper side within a cooking tank, and which heats and cooks ingredients by heating the oil layer, and is equipped with a water flow generating unit that generates a spiral, downward-directed water flow within the cooking tank, a water flow draining unit that drains the water flow below the cooking tank, an ascending pipe that raises the water flow from the water flow draining unit to the height of the oil layer, and a descending pipe that descends and drains the water flow, and by guiding the water flow generated in the water flow generating unit through the ascending pipe to the descending pipe and draining it, at least fried food debris floating in the water layer is discharged. In the above fryer, the water flow may be generated by water being sprayed along the side wall from a water spray portion disposed on the side wall of the cooking tank. The water jetting portions may be arranged diagonally within the cooking tank. Furthermore, this method for discharging fried food debris is a method for discharging fried food debris floating in at least the water layer in 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 the oil layer is heated to cook food ingredients, by generating a downward spiral water current in at least the water layer, and causing the water current to rise to the height of the oil layer and then descending and discharging it, thereby discharging fried food debris floating in the water layer. In the above-mentioned method for removing fried residue, the water flow may be generated by water being sprayed along the side wall of the cooking tank. The water flow can also generate a spiral flow in the oil layer, which can discharge the fried food particles floating in the water layer as well as the fried food particles floating near the contact surface of the oil layer with the water layer. [Effects of the Invention]

[0008] This fryer generates a downward spiraling water current within the cooking tank, discharges this water current into a water current drain section below the cooking tank, raises the water current from the water current drain section to the height of the oil layer through an upflow pipe, and then lowers it down through a downflow pipe to be drained, thereby making it possible to effectively discharge fried food scraps and the like while reducing the amount of water used. A water flow is generated by water being sprayed along the side wall from a water spray section arranged on the side wall of the cooking tank, making it possible to effectively generate a swirling water flow despite the simple configuration. By arranging the water ejection sections diagonally within the cooking tank, a stronger water flow can be generated, making it possible to more smoothly remove fried food scraps and the like. This method for discharging fried food debris generates a downward spiral water current at least in the water layer, and causes the water current to rise to the height of the oil layer and then descend to discharge, thereby discharging fried food debris floating in the water layer.This makes it possible to effectively discharge fried food debris while reducing the amount of water used. The water flow is generated by water being sprayed along the side wall of the cooking vessel, thereby effectively generating a swirling water flow. The water flow creates a vortex in the oil layer, which not only removes the fried food particles floating in the water layer but also removes the fried food particles floating near the contact surface of the oil layer with the water layer. This allows more fried food particles to be removed, keeping the oil cleaner. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 2 is a cross-sectional view showing the fryer from the front side. [Figure 2] FIG. 2 is a cross-sectional view schematically showing the fryer from the side. [Figure 3] FIG. [Figure 4] FIG. 10 is a plan view showing another example of a fryer. DETAILED DESCRIPTION OF THE INVENTION

[0010] The fryer 1 shown in FIGS. 1 and 2 includes a cooking tank 2 in which food ingredients are fried in oil, and a control panel 3 that is operated by an operator to control each part of the fryer 1.

[0011] In the cooking tank 2, a water layer 21 containing water is formed in the lower part, and an oil layer 22 containing oil is formed in the upper part. A window 8 made of a transparent plate is provided on the front of the cooking tank 2, and an oil-water boundary 23, which is the contact surface between the water layer 21 and the oil layer 22, can be seen through the window 8.

[0012] The cooking tank 2 has upright side walls 24 and a bottom 25 having a slope 251 that slopes downward from the lower end of the side walls 24 toward the center of the cooking tank 2. The side walls 24 are formed in a cylindrical shape with an inner surface 241, and the cross section may be circular or polygonal. On the other hand, the bottom 25 may be formed in an inverted cone shape or an inverted polygonal pyramid shape. The lower end of the bottom 25 is open and communicates with a water flow drain section 4 for draining water. The water flow drain section 4 is provided with a valve 41 that controls drainage.

[0013] A draft pipe 5 is connected to the water flow drainage section 4. As shown in Fig. 1, the draft pipe 5 is composed of an uprising pipe 51 whose lower end communicates with the water flow drainage section 4 and whose upper end reaches a height position above the oil layer 22, an upper pipe 52 whose one end communicates with the upper end of the uprising pipe 51 and extends horizontally, and a downcomer pipe 53 which communicates with the other end of the upper pipe 52, descends from the other end, and has its lower end located at a position lower than the water flow drainage section 4. The uprising pipe 51 and downcomer pipe 53 may be directly connected to each other.

[0014] Below the cooking tank 2, there is provided a discharge tank 6 that collects water and fried food residue discharged from the draft pipe 5. Discharge tank 6 is provided with a discharge tray 61 that can be pulled out to the front of the fryer 1. The lower end of downcomer pipe 53 is located inside the discharge tank 6 and above the discharge tray 61. Fried food residue and the like accumulate in the discharge tray 61. The accumulated fried food residue and the like can be discarded by pulling the discharge tray out to the front. The wastewater from which fried food residue and the like have been removed by the discharge tray 61 is drained from a discharge pipe 62 provided below the discharge tank 6.

[0015] A heater 26 for heating the oil is disposed in the oil reservoir 22. The heater 26 is disposed at a predetermined height inside the side wall 24. As shown in FIG. 3, the heater 26 is formed, for example, in a shape that reciprocates in the front-rear direction and extends in the left-right direction. The temperature of the heater 26 can be set by the operation panel 3.

[0016] As shown in Figure 1, an oil discharge section 27 for discharging oil is provided below the oil layer 22 in the cooking tank 2. The oil discharge section 27 is provided with a valve 271, and when changing the oil, the oil can be discharged by opening the valve 271.

[0017] As shown in FIGS. 1 to 3 , the water layer 21 inside the side wall 24 of the cooking tank 2 is provided with water jetting units 28 that jet water along the inner surface 241 of the side wall 24. The water jetting units 28 are, for example, nozzles. In the illustrated example, the water jetting units 28 are provided at two locations, and by jetting water from these units, a downward swirling water flow can be formed in the area surrounded by the side wall 24 and the bottom 25. That is, the water jetted from the water jetting units 28 is guided by the inner surface 21 of the side wall 24 and the slope 251 of the bottom 25, thereby forming a downward swirling water flow. In this way, the water jetting units 28, the side wall 24, and the bottom 25 constitute the water flow generating unit 7. Note that the configuration of the water flow generating unit is not limited to the illustrated example. For example, the water jetting units 28 may be provided in only one location or in three or more locations.

[0018] 1 is provided with buttons, a touch panel, a numeric keypad, a display, etc., which are operated by an operator. By operating the operation panel 3, an operator can turn the heater 26 on and off, start and stop the spraying of water from the water spray unit 28, set the time and time interval for spraying water from the water spray unit 28, etc.

[0019] When frying ingredients in fryer 1, water is poured into cooking tank 2 from a water pouring unit (not shown), and the water pouring is stopped when water layer 21 reaches a predetermined height. Next, oil is poured into cooking tank 2 from an oil pouring unit (not shown). Then, when oil level 221 of oil layer 22 reaches above the opening at the upper end of riser pipe 51, the oil pouring is stopped.

[0020] Once the water layer 21 and the oil layer 22 are formed as described above, the heater 26 is turned on to heat the oil that constitutes the oil layer 22. Once the oil is heated, the food ingredients are placed in the oil layer 22 of the cooking tank 2.

[0021] The temperature of the oil in the oil layer 22 that comes into contact with the water layer 21 is lowered by the water, which also lowers the temperature of the fried debris, etc. This temperature drop and the debris sink into the water layer 21 due to their own weight. The debris also floats near the oil-water boundary 23. In this way, the debris accumulates near the oil-water boundary 23 and in the water layer 21.

[0022] To discharge fried food residue and the like from cooking tank 2, as shown in Fig. 3, water is sprayed from water spraying portion 28a in the direction indicated by arrow 281 in Fig. 3, and from water spraying portion 28b in the direction indicated by arrow 282 in Fig. 3. Water spraying may be started at a desired timing by pressing a predetermined button on operation panel 3. Alternatively, the time and time interval for spraying water may be input numerically by operating operation panel 3, and a valve (not shown) may be opened and closed to spray water from water spraying portion 28 at predetermined times and time intervals.

[0023] The force of the water ejected from the water ejection portions 28a and 28b generates a counterclockwise spiral water current 71 along the inner surface 241 of the side wall 24, as shown in FIG. 2. This spiral water current 71 descends along the slope 251 of the bottom 25. When the valve 41 is opened, the water constituting the water current 71 flows into the water current drainage portion 4 while maintaining its swirling state. The water current 71 entrains not only the water layer 21 but also the oil in the oil layer 22 near the oil-water boundary 23 into the spiral flow. Therefore, the water constituting the water current 71 entrains not only fried food particles and the like in the water layer 21 but also fried food particles and the like floating at the bottom of the oil layer 22 near the oil-water boundary 23, and descends together with the water into the water current drainage portion 4.

[0024] When the water constituting water flow 71 is introduced into water flow drainage section 4, it rises in uprising pipe 51 by the siphon principle, flows through upper pipe 52 toward downcomer pipe 53, and flows out from the lower end of downcomer pipe 53 toward discharge tank 6. If the water spray from water spray section 28 continues to be sprayed, this water flow continues. On the other hand, if the spray of water from water spray section 28 is stopped, this water flow stops, and the outflow of water to discharge tank 6 also stops. Because water flow 71 is generated, the amount of water sprayed from water spray sections 28a, 28b can be made smaller than the amount of water injected in the past.

[0025] The flow of water causes fried food residue and other debris contained in the vicinity of the oil-water boundary 23 in the oil layer 22 and in the water layer 21 to rise from the water flow drainage section 4 through the rising pipe 51 and then pass through the upper pipe 52 and the downcomer pipe 53 to the discharge tank 6. In the discharge tank 6, the fried food residue and other debris accumulate in the discharge tray 61. Meanwhile, the water from which the fried food residue and other debris have been removed is stored in the discharge tank 6 and then drained from the discharge pipe 62 to the outside of the fryer 1.

[0026] The timing of discharging fried residue and the like by spraying water from water spray unit 28 can be determined arbitrarily, and may be at regular intervals or irregularly. In either case, the swirling water flow can efficiently guide fried residue and the like into discharge tank 6, thereby saving more water than before.

[0027] In the fryer 1 shown in Fig. 3, water jetting portions 28a, 28b are provided diagonally at two locations on the inside of side wall 24, but water jetting portions may be provided at one location on side wall 24. Furthermore, in the fryer 1a shown in Fig. 4, for example, two water jetting portions 28a, 28b are arranged diagonally on side wall 24 at different locations from the example in Fig. 3, and water jetting portion 28a jets water to the right as indicated by arrow 283, and water jetting portion 28b jets water to the left as indicated by arrow 284, thereby effectively creating a clockwise, swirling water flow. A difference in height may be provided between water jetting portion 28a and water jetting portion 28b, in which case the downward force of the swirling water flow is increased, allowing fried food residue and the like to be more efficiently removed.

[0028] 1 and 2, the oil-water boundary 23 is located relatively low on the side wall 24, but the height position of the oil-water boundary 23 is not limited to this position. In addition, it is desirable to place the water jetting part 28 at a position slightly higher than the height position at which fried food debris and the like floats. This allows for smooth discharge of not only fried food debris and the like floating in the water layer 21, but also fried food debris and the like floating in the oil layer 22.

[0029] The fryers 1 and 1a shown in Figures 1 to 4 are of the type in which an operator puts ingredients into and removes them from the oil layer 22, but the fryer may also be of the type that is equipped with a conveyor for transporting ingredients, and the ingredients are put into a cooking tank by the conveyor, and the fried ingredients are automatically removed from the cooking tank. [Explanation of symbols]

[0030] 1: Flyer 2:Cooking tank 21: Water layer 22: Oil layer 23: Oil-water boundary 221: Oil surface 24: Side wall 241: Inner surface 25:Bottom 251:Slope 26: Heater 27: Oil discharge part 271: Valve 28: Water spouting part 28a: Water spouting part 28b: Water spouting part 3: Control panel 4: Water flow drainage section 41: Valve 5: Draft pipe 51: Ascending pipe 52: Upper pipe 53: Downward pipe 6: Discharge tank 61: Discharge tray 62: Discharge pipe 7: Water flow generation section 71: Water flow 8: Window

Claims

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, and the oil layer is heated to cook food, a water flow generating unit that generates a downward spiral water flow in the cooking tank; a water flow drainage section that drains the water flow below the cooking tank; an ascent pipe that raises the water flow from the water flow discharge section to the height of the oil layer; a downcomer pipe for causing the water flow to descend and drain; Equipped with The water flow generated in the water flow generating section is led through the ascending pipe to the descending pipe and then discharged, thereby discharging at least the fried food scraps floating in the water layer.

2. The water flow is generated by water being sprayed along the side wall from a water jet disposed on the side wall of the cooking tank. The fryer of claim 1.

3. The water jetting units are arranged diagonally within the cooking tank. The fryer of claim 2.

4. A method for discharging fried food residues in a fryer in which a water layer is formed in the lower part of a cooking tank and an oil layer is formed in the upper part, and the oil layer is heated to cook food ingredients, comprising discharging fried food residues floating in at least the water layer, A downward swirling water current is generated at least in the water layer, and the water current is raised to the height of the oil layer and then lowered and discharged, thereby discharging the fried food scraps floating in the water layer. How to remove fried food debris.

5. The water flow is generated by water being sprayed along the sidewall of the cooking vessel. The method for discharging fried food residue according to claim 4.

6. The water flow also generates a vortex flow in the oil layer, and in addition to the fried food debris floating in the water layer, the fried food debris floating near the contact surface of the oil layer with the water layer is also discharged. The method for discharging fried food residue according to claim 4 or 5.

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