Flyer

Abstract

To easily check heating performance.SOLUTION: A fryer 1 includes an oil tank 3, a cooking temperature sensor 13 for detecting the temperature of cooking oil, a pulse combustor 4 for heating cooking oil, a burner controller 70 for controlling the pulse combustor 4, an operation panel 61, and a display part. The burner controller 70 equipped with a timer 71 starts counting by the timer 71 when cooking is started, controls the pulse combustor 4 so that the temperature detected by the cooking temperature sensor 13 remains at a predetermined target temperature, and completes cooking when a predetermined cooking time passes. The burner controller 70 can select a measurement mode for the temperature of cooking oil by an input operation on the operation panel 61, and when the measurement mode is selected and a predetermined operation is executed on the operation panel 61, causes the display part to display the count time by the timer 71 according to the operation.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present disclosure relates to a commercial fryer that heats cooking oil in an oil vat and cooks food by placing it in the oil vat. [Background technology]

[0002] As disclosed in Patent Document 1, a fryer heats cooking oil contained in an oil vat to a predetermined cooking temperature using heating means such as a burner or a pulse burner, thereby cooking foods such as potatoes placed in the oil vat. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2020-22576 A Summary of the Invention [Problem to be solved by the invention]

[0004] The above-mentioned conventional commercial fryers are installed in, for example, a store kitchen and used to cook a large amount of food, so that a large load is placed on the heating means, etc., and as the use continues, it may become impossible to achieve the specified heating performance. For this reason, in stores, a task is performed to periodically check whether the heating performance is deteriorating. This task involves using a separately prepared thermometer and stopwatch to measure the time required for the temperature of the cooking oil to rise by a specified temperature, and checking the heating performance based on the rise time. However, this requires a separate measuring device, and it is difficult to time the insertion of the thermometer into the cooking oil, which can make it difficult to measure or result in inconsistent measurement results, making it difficult to confirm accurate heating performance.

[0005] Therefore, an object of the present disclosure is to provide a fryer that allows heating performance to be easily checked. [Means for solving the problem]

[0006] In order to achieve the above object, the present disclosure provides an oil tank capable of accommodating cooking oil; A temperature detection means for detecting the temperature of the cooking oil; A heating means provided in the oil tank for heating cooking oil; A control means for controlling the heating means; An operation means for inputting instructions to the control means; A display means and a notification means controlled by the control means, The control means includes a timer, and when cooking is started, the timer starts counting, and the heating means is controlled so that the temperature detected by the temperature detection means remains at a predetermined target temperature. The fryer completes cooking after a predetermined cooking time has elapsed. The control means is capable of selecting a cooking oil temperature measurement mode by an input operation of the operation means, and when the measurement mode is selected and a predetermined operation is performed with the operation means, causes the display means to display the time counted by the timer from the operation. along with The control means is characterized in that after the measurement mode is selected, when the detected temperature reaches a predetermined first measurement temperature or a first preliminary temperature that is a predetermined temperature lower than the first measurement temperature, the control means issues a measurement notification or a measurement advance notification via the notification means. Another aspect of the present disclosure is characterized in that, in the above configuration, after the control means has issued the measurement notification or the measurement advance notification, when the detected temperature reaches a predetermined second measured temperature that is higher than the first measured temperature, or a second preliminary temperature that is a predetermined temperature lower than the second measured temperature, the control means issues a measurement end notification or a measurement end advance notification via the notification means. Another aspect of the present disclosure is characterized in that, in the above configuration, when the measurement mode is selected, the control means displays the detected temperature on the display means. Effect of the Invention

[0007] According to the present disclosure, the measurement time in the measurement mode for checking the heating performance can be counted and displayed using an existing timer and display means. Therefore, a stopwatch or the like is not required, and the heating performance of the heating means can be easily checked. also The control means issues a measurement alert or a measurement advance alert when the detected temperature reaches the first measurement temperature or a lower first preliminary temperature, making it easier for the person taking the measurement to understand the appropriate timing to insert the thermometer into the cooking oil and preventing a situation where the thermometer is inserted too early or too late, making it impossible to take an accurate measurement from the first measurement temperature. According to another aspect of the present disclosure, in addition to the above effects, after issuing a measurement notification or measurement advance notification, the control means issues a measurement end notification or measurement end advance notification when the detected temperature reaches the second measurement temperature or a lower second preceding temperature, making it easier for the person taking the measurement to know the appropriate timing to remove the thermometer from the cooking oil and preventing a situation where the measurement cannot be completed at the second measurement temperature due to removing the thermometer too early or too late. According to another aspect of the present disclosure, in addition to the above effects, the control means displays the detected temperature on the display means, which serves as a guide for the person taking the measurement as to when to insert and remove the thermometer, making it less likely that a measurement error will occur. [Brief description of the drawings]

[0008]

Figure 1

Figure 2

Figure 3

Figure 4

[0009] Hereinafter, an embodiment of the present disclosure will be described with reference to the drawings. Fig. 1 is a perspective view showing an example of a fryer, and Fig. 2 is a schematic diagram of the fryer. This fryer 1 is provided with a pair of left and right oil vats 3, 3 in the upper part of a vessel body 2. A pair of left and right pulse combustors 4, 4 serving as heating means is provided at the bottom of each oil vat 3. Each pulse combustor 4 has a combustion chamber 5 provided on the inner wall at the front of the oil vat 3, and a tail pipe 6 connected to the combustion chamber 5 and routed in a serpentine manner within the oil vat 3. Since the configurations of the oil tanks 3 and their combustion and exhaust systems are the same on the left and right, the following description will mainly focus on the oil tank 3 on the left side of FIG.

[0010] The oil vat 3 has a first cooking section 7 and a second cooking section 8. The first cooking section 7 is formed above the pulse burner 4, and is a square tube with an opening area that does not change in the vertical direction. The second cooking section 8 is located above the first cooking section 7, and is formed in an inverted taper shape that widens in all directions as it moves upward from the top end of the first cooking section 7. The section up to the top end of the second cooking section 8 serves as a storage section for cooking oil. A basket 9 containing food to be cooked, such as potatoes, can be placed in the oil vat 3. A net 10 for receiving the basket 9 is provided above the pulse burners 4, 4. A first oil surface temperature sensor 11 is provided near the upper end surface of the first cooking section 7. A second oil surface temperature sensor 12 is provided near the upper end surface of the second cooking section 8. A cooking temperature sensor 13 is provided near the tail pipe 6 of the pulse burner 4 inside the oil vat 3. An electric heater 33 is provided on the outer circumferential surface of the lower part of the oil vat 3.

[0011] An oil booster tank 14 for storing cooking oil is provided at the top of the vessel 2 behind the oil vat 3. An oil booster pipe 15 that is connected to the second cooking section 8 at the rear of the oil vat 3 is connected to the bottom of the oil booster tank 14. An oil booster valve 16 that can be opened and closed manually is provided on the oil booster pipe 15. An oil booster temperature sensor 17 for detecting the temperature of the cooking oil stored in the oil booster tank 14 is provided inside the oil booster tank 14. An overflow section 18 is provided on the front surface of the fuel tank 14. The overflow section 18 is formed by a pipe connected to the front surface of the fuel tank 14, a flow path formed in the vertical direction to the front surface of the fuel tank 14, etc. The upper end of the overflow section 18 is connected to an opening formed in the upper front surface of the fuel tank 14 and hangs down, and the lower end of the overflow section 18 is connected to the rear inner surface of the oil tank 3 via an outlet 19. Therefore, when the cooking oil in the fuel tank 14 exceeds the lower edge of the opening, the overflowed cooking oil flows from the outlet 19 down along the rear inner surface of the oil tank 3 into the oil tank 3.

[0012] An air chamber 20 is provided on the outside of the front side of the oil tank 3. A mixing chamber (not shown) communicating with the combustion chamber 5 is provided inside the air chamber 20. A gas conduit 21 equipped with a gas solenoid valve 22 is connected to the mixing chamber to supply fuel gas. An air supply pipe 23 is also connected to the mixing chamber. The air supply pipe 23 is connected to a fan 24 provided at the bottom of the vessel body 2 to supply combustion air. The tail pipes 6, 6 of the pulse combustors 4, 4 are arranged in a serpentine shape below the oil tank 3, and then connected to exhaust pipes 25, 25 drawn out from the air chamber 20. These exhaust pipes 25, 25 have mufflers 26, 26 arranged at the rear of the vessel body 2. The mufflers 26, 26 are arranged facing upward while in contact with the rear surface of the fuel tank 14, and are capable of discharging the combustion exhaust gas. The fuel tank 14 and the mufflers 26, 26 are covered by an exhaust pipe cover 27 provided on the body 2. A protective cover 28 is provided on the front of the left and right exhaust pipe covers 27, 27. Basket hangers 29, 29 for suspending and supporting the baskets 9, 9 are fixed to the protective cover 28. The outlet 19 of the overflow section 18 is provided below the basket hanger 29.

[0013] A filtering tank 30 with a filter at the bottom is provided at the bottom of the vessel 2. An oil drain pipe 31 is connected to the bottom of the oil vat 3, and cooking oil in the oil vat 3 can be drained through the oil drain pipe 31 to the filtering tank 30. The oil drain pipe 31 is provided with an oil drain valve 32 that can be opened manually. A filtering pump 35 is provided at the bottom of the vessel body 2. The suction side of the filtering pump 35 is connected to the bottom of the filtering tank 30 via a suction pipe 36. The discharge side of the filtering pump 35 branches into a first oil supply pipe 37 and a second oil supply pipe 38. The first oil supply pipe 37 is connected to the oil booster pipe 15 on the upstream side of the oil booster valve 16. The first oil supply pipe 37 is provided with a first oil supply valve 39 that is manually opened and closed. The second oil supply pipe 38 is connected to the lower part of the oil tank 3. The second oil supply pipe 38 is provided with a second oil supply valve 40 that can be opened and closed manually.

[0014] An oil tank 45 using a 18L can is provided below the oil tank 3. The oil tank 45 is placed on a stand 46 provided on the vessel body 2. The stand 46 is provided with a heater 47 for heating the oil tank 45 and a tank temperature sensor 48 for detecting the temperature of the oil tank 45. The lower end of an oil addition pipe 49 is inserted into the oil addition tank 45. The upper end of the oil addition pipe 49 is connected to the oil tank 3 above the second cooking section 8. An oil addition pump 50 and an oil addition solenoid valve 51 are provided in the oil addition pipe 49 from the upstream side.

[0015] A fry controller 60 is provided on the upper front surface of the body 2. The fry controller 60 has an operation panel 61. As shown in Fig. 3, the operation panel 61 has a power switch 62, a plurality of cooking buttons 63, 63..., and displays 64, 64 for the selected cooking mode, a maintenance menu, etc. In the fry controller 60, two selectable cooking modes are defined: a first cooking mode in which the amount of food cooked at one time is a predetermined first rated amount, and a second cooking mode in which the amount is a second rated amount that is greater than the first rated amount. Therefore, the operation panel 61 is provided with a mode selection button 65 for selecting a cooking mode, and rated amount indicator lamps 66A and 66B for indicating the rated amount. The rated amount indicator lamp 66A corresponds to the first rated amount, and the rated amount indicator lamp 66B corresponds to the second rated amount. A burner controller 70 is provided at the bottom of the appliance body 2. The burner controller 70 controls the ON / OFF of the pulse burner 4 according to the cooking mode instructed by the fry controller 60, and cooks foods such as potatoes. Detection signals from the first and second oil surface temperature sensors 11 and 12, the cooking temperature sensor 13, the oil top-up temperature sensor 17, the tank temperature sensor 48, etc. are input to the burner controller 70. Based on these detection signals and instructions from the operation panel 61, the burner controller 70 controls the pulse burner 4, the gas solenoid valve 22, the fan 24, the electric heater 33, the filtering pump 35, the heat retention heater 47, the oil top-up pump 50, the oil top-up solenoid valve 51, etc.

[0016] Burner controller 70 has a timer 71 and a memory unit 72 in addition to a control unit such as a CPU. Memory unit 72 stores control lines for each cooking mode that are set so that the temperature detected by cooking temperature sensor 13 remains at a predetermined target temperature and cooking is completed within a predetermined cooking time. When cooking is started, burner controller 70 controls pulse burner 4 based on the control line corresponding to the cooking mode selected by fry controller 60. Then, when the set cooking time has elapsed, burner controller 70 ends control of pulse burner 4 and notifies operation panel 61 of fry controller 60 that cooking is completed.

[0017] In the fryer 1 configured as described above, when the cook turns on the power switch 62 of the operation panel 61, the burner controller 70 rotates the fan 24 for a predetermined time to supply air, and then intermittently burns the mixed gas in the combustion chamber 5 to operate the pulse burner 4 in an ON / OFF manner. That is, the mixed gas in the combustion chamber 5 is ignited and explosively burned in the combustion chamber 5, and the combustion exhaust is forcibly discharged to the tail pipe 6 due to the pressure increase in the combustion chamber 5 accompanying the combustion. Then, fuel gas and combustion air are inhaled into the combustion chamber 5 that becomes negative pressure due to the discharge of the combustion exhaust. By repeating this ON / OFF operation, the cooking oil stored in the oil tank 3 is heated.

[0018] In the fryer 1, during heating by the pulse burner 4, the temperature of the cooking oil is measured, the time (rise time) required for the measured temperature to rise from a predetermined first measured temperature (for example, 121°C) to a predetermined second measured temperature (for example, 140°C) is counted, and the state of the heating performance of the pulse burner 4 is grasped based on the rise time. On the operation panel 61, the measurement mode can be selected by a predetermined button operation. In this measurement mode, the count time by the timer 71 and the notice of the start and end of the measurement are displayed on the display unit 64, and the measurer can grasp the rise time using the measurement mode. The procedure will be described below.

[0019] First, when the measurement mode is selected by a predetermined button operation, the current detected temperature of the cooking temperature sensor 13 is displayed on the display unit 64. When the detected temperature reaches a first pre-temperature that is a predetermined temperature (for example, 5°C) lower than the first measured temperature, the burner controller 70 gives a measurement notice on the display unit 64. This is done by displaying it on the display unit 64 or emitting an alarm sound or synthesized voice. Therefore, the measurer can prepare to insert the thermometer into the cooking oil. When the person measuring confirms on the display unit 64 that the detected temperature has reached the first measurement temperature, he or she inserts the thermometer into the cooking oil and presses a predetermined button on the operation panel 61. Then, the burner controller 70 starts counting using the timer 71 and displays the count time on the display unit 64. For example, as shown in Fig. 4, the detected temperature is displayed on the left display unit 64, and the count time is displayed on the right display unit 64.

[0020] When the detected temperature reaches a second preliminary temperature that is a predetermined temperature (e.g., 5°C) lower than the second measured temperature, the burner controller 70 issues a measurement end notice on the display unit 64. This is done by displaying on the display unit 64 or emitting an alarm sound or a synthesized voice. When the detected temperature reaches the second measurement temperature, the person making the measurement pulls the thermometer out of the cooking oil and presses a predetermined button on the operation panel 61. Then, the burner controller 70 ends the counting by the timer 71 and displays the counting time at the end on the display unit 64. Therefore, the person who measures the temperature can grasp the displayed count time as the rise time from the first measured temperature to the second measured temperature without using a stopwatch, etc. If the rise time deviates from a predetermined time range, or if the number of deviations reaches a predetermined number consecutively or in total, the person who measures the temperature can request maintenance from the manufacturer or a service provider.

[0021] After the rise time is ascertained, the measurement mode is ended using operation panel 61, and burner controller 70 continues to monitor the detected temperature obtained from cooking temperature sensor 13. When it is confirmed that the temperature of the cooking oil has reached a predetermined cooking temperature (e.g., 160°C), fry controller 60 notifies the user by, for example, outputting a message indicating that cooking is OK on display 64 of operation panel 61. When this notification is given, the cook places a basket containing the rated amount of food corresponding to the cooking mode into the oil vat 3. When the cook then presses the cooking start button (here, the cooking button 63 on the left end), the burner controller 70 controls the pulse burner 4 based on the control line to heat-cook the food. When the cooking time is up, the fry controller 60 sounds an alarm to notify the end of cooking. The cook then lifts the basket 9 out of the oil vat 3. If the cook wishes to continue cooking, the cook can simply place food in and press the cooking start button, and the same control process will be repeated.

[0022] On the other hand, during operation in each cooking mode, the burner controller 70 monitors the detected temperature obtained from the tank temperature sensor 48, and controls the ON / OFF of the heat retention heater 47 so that a predetermined heat retention temperature is maintained in the top-up oil tank 45. When the first and second oil surface temperature sensors 11, 12 detect a decrease in the amount of cooking oil required in any of the cooking modes, or when a predetermined number of cooking times is reached, the oil top-up pump 50 is driven to open the oil top-up solenoid valve 51. Then, the cooking oil liquefied in the oil top-up tank 45 is directly supplied to the oil vat 3 via the oil top-up pipe 49.

[0023] Thus, the fryer 1 of the above embodiment includes an oil tank 3 capable of accommodating cooking oil, a cooking temperature sensor 13 (temperature detection means) for detecting the temperature of the cooking oil, a pulse burner 4 (heating means) provided in the oil tank 3 for heating the cooking oil, a burner controller 70 (control means) for controlling the pulse burner 4, an operation panel 61 (operation means) for inputting instructions to the burner controller 70, and a display unit 64 (display means and notification means) controlled by the burner controller 70. The burner controller 70 includes a timer 71, and when cooking is started, the timer 71 starts counting, and controls the pulse burner 4 so that the temperature detected by the cooking temperature sensor 13 remains at a predetermined target temperature, and cooking is completed when a predetermined cooking time has elapsed. The burner controller 70 allows a cooking oil temperature measurement mode to be selected by input operation of the operation panel 61, and when the measurement mode is selected and a predetermined operation is performed on the operation panel 61, the burner controller 70 causes the display unit 64 to display the time counted by the timer 71 from the operation. According to this configuration, the measurement time in the measurement mode for checking the heating performance can be counted and displayed using the existing timer 71 and display unit 64. Therefore, a stopwatch or the like is not required, and the heating performance of the pulse combustor 4 can be easily checked.

[0024] In particular, after the measurement mode is selected, when the temperature detected by the cooking temperature sensor 13 reaches a first preliminary temperature that is lower than the first measurement temperature, the burner controller 70 issues a measurement advance notice via the display unit 64, etc. This makes it easier for the person taking the measurement to know the appropriate timing for inserting the thermometer into the cooking oil, and prevents a situation in which an accurate measurement from the first measurement temperature cannot be made due to inserting the thermometer too early or too late. After issuing the measurement advance notice, the burner controller 70 issues a measurement end advance notice via the display unit 64 or the like when the detected temperature reaches a second preliminary temperature that is higher than the first measurement temperature and lower than the second measurement temperature. This makes it easier for the person taking the measurement to know the appropriate timing for removing the thermometer from the cooking oil, and prevents a situation in which the measurement cannot be completed at the second measurement temperature due to removing the thermometer too early or too late. When the measurement mode is selected, the burner controller 70 displays the detected temperature on the display unit 64, which serves as a guide for the person making the measurement as to when to insert and remove the thermometer, making it less likely that a measurement error will occur.

[0025] The following describes a modified example. The first and second measurement temperatures for checking the heating performance can be changed as appropriate. The temperatures before each can also be changed as appropriate, without being limited to a temperature 5° C. lower than each measurement temperature. In the above embodiment, a measurement advance notification and a measurement end advance notification are made when each measured temperature reaches each preceding temperature, but the measurement notification and the measurement end notification may also be made when each measured temperature is reached, rather than at each preceding temperature. Regarding the measurement advance notice and the measurement end advance notice, only one of the notices may be made, or both may be omitted. Similarly, regarding the measurement notice and the measurement end notice, only one of the notices may be made, or both may be omitted. The display of the detected temperature on the display unit in the measurement mode may be omitted, or may be made to be displayed as necessary by operating the operation panel. In the above embodiment, the heating performance of the pulse burner is checked during heating control at startup, but the present invention is not limited to this, and heating performance may be checked during heating control in the cooking mode.

[0026] The fryer is not limited to one having a fry controller and a burner controller separately provided, but may be one having a single controller having the functions of both the fry controller and the burner controller. The heating means may be formed only of a pulse combustor or only of an electric heater. The heating means may be formed only of a gas burner provided outside the oil vat. Furthermore, the heating means may be formed of a combination other than the combination of a pulse combustor and an electric heater. In the above embodiment, a pair of oil tanks are provided on the left and right sides, but the number of oil tanks may be one, or conversely, three or more. The present disclosure is also applicable to a pressure fryer in which the opening of the oil tank is closed with a lid. [Explanation of symbols]

[0027] 1··Fryer, 2··Vessel body, 3··Oil tank, 4··Pulse burner, 5··Combustion chamber, 6··Tail pipe, 7··First cooking section, 8··Second cooking section, 9··Basket, 11··First oil level temperature sensor, 12··Second oil level temperature sensor, 13··Cooking temperature sensor, 14··Fuel tank, 15··Fuel booster pipe, 16··Fuel booster valve, 18··Overflow section, 22··Gas solenoid valve, 30··Filtering filtering tank, 35 filtering pump, 37 first fuel supply pipe, 38 second fuel supply pipe, 39 first fuel supply valve, 40 second fuel supply valve, 60 frying controller, 61 operation panel, 62 power switch, 63 cooking button, 64 display, 65 mode selection button, 66A, 66B rated amount indicator lamp, 70 burner controller, 71 timer, 72 memory unit.

Claims

1. an oil tank capable of storing cooking oil; A temperature detection means for detecting the temperature of the cooking oil; A heating means provided in the oil tank for heating cooking oil; A control means for controlling the heating means; An operation means for inputting instructions to the control means; A display means and a notification means controlled by the control means, The control means includes a timer, and when cooking is started, the timer starts counting, and the heating means is controlled so that the temperature detected by the temperature detection means remains at a predetermined target temperature. The fryer completes cooking after a predetermined cooking time has elapsed. The control means is capable of selecting a cooking oil temperature measurement mode by an input operation of the operation means, and when the measurement mode is selected and a predetermined operation is performed with the operation means, causes the display means to display the time counted by the timer from the operation, and The control means is characterized in that after the measurement mode is selected, when the detected temperature reaches a predetermined first measurement temperature or a first preliminary temperature that is a predetermined temperature lower than the first measurement temperature, the control means issues a measurement notification or a measurement advance notification via the notification means.

2. The fryer described in claim 1, characterized in that after the control means has performed the measurement notification or the measurement advance notification, when the detected temperature reaches a predetermined second measured temperature that is higher than the first measured temperature, or a second preliminary temperature that is a predetermined temperature lower than the second measured temperature, the control means performs a measurement end notification or a measurement end advance notification by the notification means.

3. 3. The fryer according to claim 1 or 2, wherein when the measurement mode is selected, the control means displays the detected temperature on the display means.

Images