Flyer

Abstract

To easily confirm heating performance in a short time.SOLUTION: A flyer 1 includes: an oil tank 3 capable of storing a cooking oil; a cooking temperature sensor 13 for detecting a temperature of the cooking oil; a pulse combustor 4 disposed in the oil tank 3 and heating the cooking oil; and a burner controller 70 for controlling the pulse combustor 4. The burner controller 70 including a timer 71 and a storage part 72 starts counting with the timer 71 when cooking is started, controls the pulse combustor 4 so as to shift a detection temperature of the cooking temperature sensor 13 to a predetermined target temperature, and completes cooking due to passing of a predetermined cooking time. The burner controller 70 counts a time required for a detection temperature to be raised from a predetermined first temperature to a predetermined second temperature higher than the first temperature after starting cooking, and stores it in the storage part 72.SELECTED DRAWING: Figure 2

Description

[Technical Field]

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

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

[0003] [Patent Document 1] Japanese Patent Publication No. 2020-22576 Summary of the Invention [Problem to be solved by the invention]

[0004] Since the conventional commercial fryers described above are installed in store kitchens and used to cook large amounts of food, they place a heavy load on the heating means, etc., and as they are used continuously, they may no longer be able to perform their intended heating performance. For this reason, stores often periodically check whether the heating performance has deteriorated, but in this case, they have to prepare separate measuring equipment to check the heating performance, and the checking work takes time, which places a heavy burden on the store.

[0005] Therefore, an object of the present disclosure is to provide a fryer that allows heating performance to be checked easily and in a short time. [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, The control means includes a timer and a memory unit, 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, and cooking is completed after a predetermined cooking time has elapsed. The control means counts a rise time, which is a time required for the detected temperature to rise from a predetermined first temperature to a predetermined second temperature higher than the first temperature, after cooking starts, and stores the rise time in the memory unit; When the rising time deviates from a predetermined time range, the control means stores the number of deviations in the storage unit, and when the number of stored deviations reaches a predetermined number of times in succession, is that the heating performance of the heating means has deteriorated. It is characterized by notifying the need for maintenance. [Effects of the Invention]

[0007] According to the present disclosure, the heating performance status of the heating means can be appropriately known based on the stored rise time. In particular, the rise time from the first temperature to the second temperature can be stored using existing components such as a timer and temperature detection means used in cooking. This eliminates the need to separately prepare stopwatches, thermometers, etc., thereby reducing the burden on the store. Furthermore, since the rise time can be stored at the first start-up after opening, there is no disruption to business operations. Therefore, heating performance can be checked easily and quickly. Also If the rise time deviates from a predetermined time range, the control means notifies the user of the need for maintenance, thereby prompting the user to perform maintenance at a time when the heating means may no longer be able to heat the cooking oil properly. moreoverThe control means stores the number of times the rise time deviates from the time range in a memory unit, and when the stored number of times reaches a predetermined number of times in succession, it notifies the need for maintenance.This makes it possible to eliminate notifications in cases where the rise time accidentally deviates from the time range even though the heating performance of the heating means is normal, and prevents unnecessary maintenance from being performed. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. [Figure 2] FIG. 1 is a schematic diagram of a fryer. [Figure 3] FIG. 2 is an explanatory diagram of an operation panel. [Figure 4] 10 is a flowchart of a performance confirmation control of a pulse combustor. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments 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 has 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. The oil tanks 3 and their combustion and exhaust systems have the same configuration on both sides, so 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 rectangular 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 with an inverted taper that widens in all directions as it moves upward from the top of the first cooking section 7. The cooking oil is stored in the area up to the top of the second cooking section 8. 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 peripheral 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 appliance body 2, behind the oil vat 3. An oil booster pipe 15, which is connected to the second cooking section 8 at the rear of the oil vat 3, is connected to the underside of the oil booster tank 14. An oil booster valve 16, which can be opened and closed manually, is provided on the oil booster pipe 15. An oil booster temperature sensor 17 is provided inside the oil booster tank 14 to detect the temperature of the cooking oil stored therein. An overflow section 18 is provided on the front surface of the fuel tank 14. The overflow section 18 is formed by piping 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 and hangs down from an opening formed at the upper front surface of the fuel tank 14, and the lower end of the overflow section 18 is connected to the rear inner surface of the oil vat 3 via an outlet 19. Therefore, when the cooking oil in the fuel tank 14 exceeds the lower edge of the opening, the overflowing cooking oil flows from the outlet 19 along the rear inner surface of the oil vat 3 and into the oil vat 3.

[0012] An air chamber 20 is provided outside the front side of the oil tank 3. A mixing chamber (not shown) communicating with the combustion chamber 5 is provided within 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 intake pipe 23 is also connected to the mixing chamber. The air intake 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, allowing the exhaust gas from combustion to be discharged. The fuel tank 14 and mufflers 26, 26 are covered by exhaust pipe covers 27 provided on the body 2. Protective covers 28 are 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 covers 28. The outlet 19 of the overflow section 18 is provided below the basket hangers 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 into 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 device 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 fuel supply pipe 37 and a second fuel supply pipe 38. The first fuel supply pipe 37 is connected to the fuel supply pipe 15 upstream of the fuel supply valve 16. The first fuel supply pipe 37 is provided with a first fuel supply valve 39 that can be opened and closed manually. 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 top-up tank 45 using a 18L can is provided below the oil tank 3. The oil top-up tank 45 is placed on a stand 46 provided on the vessel body 2. The stand 46 is provided with a heat retention heater 47 for heating the oil top-up tank 45 and a tank temperature sensor 48 for detecting the temperature of the oil top-up 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 appliance body 2. The fry controller 60 has an operation panel 61. As shown in Fig. 3, the operation panel 61 is provided with a power switch 62, a plurality of cooking buttons 63, 63..., displays 64, 64 for the selected cooking mode and maintenance menu, etc., as well as a mode selection button 65 for selecting the cooking mode and rated amount indicator lamps 66A, 66B for displaying 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 in accordance with the cooking mode instructed by the fry controller 60, thereby cooking food such as potatoes. Detection signals from the first and second oil surface temperature sensors 11 and 12, the cooking temperature sensor 13, the oil addition 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 addition pump 50, the oil addition solenoid valve 51, etc.

[0016] The fry controller 60 defines two selectable cooking modes: 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. Burner controller 70 has a control unit such as a CPU, as well as a timer 71 and a memory unit 72. 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 begins, burner controller 70 controls pulse combustor 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 combustor 4 and notifies operation panel 61 of fry controller 60 that cooking is complete.

[0017] In the fryer 1 configured as described above, when the cook turns on the power switch 62 on 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, turning the pulse combustor 4 on and off. That is, the mixed gas is ignited in the combustion chamber 5, causing it to explode and burn within the combustion chamber 5. The pressure increase within the combustion chamber 5 caused by this combustion forcibly discharges the combustion exhaust gas into the tailpipe 6. Then, fuel gas and combustion air are drawn into the combustion chamber 5, which is now under negative pressure due to the discharge of the combustion exhaust gas. This on and off operation is repeated, heating the cooking oil stored in the oil tank 3.

[0018] During startup heating control after the power switch 62 is turned on, the burner controller 70 monitors the detected temperature obtained from the cooking temperature sensor 13, and if the rise time of the detected temperature does not fall within a predetermined time range, it signals the need for maintenance, indicating that performance degradation has occurred in the pulse combustor 4. The confirmation control of the heating performance of the pulse combustor 4 will be explained below with reference to the flowchart in Figure 4. First, in step (hereinafter referred to as "S") 1, it is determined whether the detected temperature obtained from cooking temperature sensor 13 has reached a predetermined first temperature (e.g., 121°C). If it is confirmed that the detected temperature has reached the first temperature, in step S2, timer 71 starts counting. Then, in S3, it is determined whether the detected temperature has reached a predetermined second temperature (for example, 140°C). If it is determined that the detected temperature has reached the second temperature, in S4, the time required for the temperature to rise from the first temperature to the second temperature (rise time) is calculated and stored in the memory unit 72.

[0019] Next, in S5, it is determined whether the rise time is within a preset time range. If it is within the time range, it is determined that there is no deterioration in the heating performance of the pulse combustor 4 and this control is terminated. On the other hand, if the rise time is not within the time range, the number of times the rise time deviates from the time range is counted and stored in the storage unit 72 in S6. Next, in S7, it is determined whether the number of deviations has reached a predetermined number of times (for example, three times) in succession. If the number of deviations has not reached the predetermined number of times in succession, it is determined that there is no deterioration in the heating performance of the pulse combustor 4, and this control is terminated. On the other hand, if the number of deviations reaches the predetermined number of times consecutively, it is determined that the heating performance of the pulse combustor 4 has deteriorated, and in S8, a notice that maintenance is required is displayed on the display unit 64 of the fry controller 60. This notice may be an alarm sound, or a combination of a display and a voice may be used. Therefore, the store can request maintenance from the manufacturer or a service provider. The rise time stored in S4 and the number of deviations stored in S6 can be displayed on display 64 by a predetermined operation on fry controller 60. This allows the cook or maintenance person to understand the current situation before the maintenance notification in S8 is issued. The stored number of deviations is reset by a predetermined operation when maintenance is performed.

[0020] When the confirmation control of the heating performance of pulse combustor 4 is completed without the need for maintenance, 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 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. Then, when the cook 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 and cook the food. Then, when the cooking time is up, the fry controller 60 sounds an alarm to notify the cook that cooking is complete. The cook then removes the basket 9 from the oil vat 3. If the cook wishes to continue cooking, the cook can simply place food in the basket and press the cooking start button, and the same control process will be repeated.

[0021] Meanwhile, 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 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 supplied directly to the oil vat 3 via the oil top-up pipe 49.

[0022] Thus, the fryer 1 of the above embodiment includes an oil vat 3 capable of accommodating cooking oil, a cooking temperature sensor 13 (temperature detection means) that detects the temperature of the cooking oil, a pulse combustor 4 (heating means) that is provided in the oil vat 3 and heats the cooking oil, and a burner controller 70 (control means) that controls the pulse combustor 4. The burner controller 70 includes a timer 71 and a memory unit 72. When cooking starts, the burner controller 70 starts counting with the timer 71 and 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 after a predetermined cooking time has elapsed. After cooking starts, the burner controller 70 counts the time required for the detected temperature to rise from a predetermined first temperature to a predetermined second temperature that is higher than the first temperature, and stores the count in the memory unit 72.

[0023] According to this configuration, the heating performance status of the pulse burner 4 can be appropriately known based on the stored rise time. In particular, the rise time from the first temperature to the second temperature can be stored using existing components such as the timer 71 and cooking temperature sensor 13 used for heating and cooking. This eliminates the need to separately prepare a stopwatch, thermometer, etc., thereby reducing the burden on the store. Furthermore, since the rise time can be stored at the first start-up after opening, there is no disruption to business operations. Therefore, heating performance can be checked easily and quickly.

[0024] In particular, the burner controller 70 notifies the user of the need for maintenance if the rise time deviates from a predetermined time range, thereby prompting the user to perform maintenance at a time when the pulse burner 4 may no longer be able to properly heat the cooking oil. Furthermore, the burner controller 70 stores the number of times the rise time deviates from the time range in the storage unit 72, and issues a warning that maintenance is required when the stored number of times reaches a predetermined number of times in succession. This eliminates the need for warning when the rise time accidentally deviates from the time range even though the heating performance of the pulse combustor 4 is normal, and prevents unnecessary maintenance from being performed.

[0025] The following describes a modified example. The first temperature and the second temperature at which the heating performance is checked can be changed as appropriate. The number of deviations in ascent time before it is determined that maintenance is necessary can also be increased or decreased as appropriate. The first deviation in ascent time may be the first notification that maintenance is necessary. In the above embodiment, it is determined that maintenance is necessary when the number of deviations in the rise time reaches a predetermined number of times consecutively, but it may also be determined that maintenance is necessary when the number of deviations is not consecutive but reaches a predetermined number in total. The time taken for the temperature to rise from the first temperature to the second temperature may be displayed on the display unit each time without requiring operation on the operation panel. In the above embodiment, the heating performance of the pulse burner is checked during heating control at startup, but this is not limiting, and the heating performance may be checked during heating control in the cooking mode.

[0026] The fryer is not limited to one provided with a fry controller and a burner controller separately, but may be one provided with a single controller having both the functions of a fry controller and a burner controller. The heating means may be formed solely by a pulse combustor or solely by an electric heater. The heating means may also be formed solely by a gas burner provided outside the oil vat. Furthermore, the heating means may be formed by 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 surface temperature sensor, 12·· Second oil surface temperature sensor, 13·· Cooking temperature sensor, 14·· Oil booster tank, 15·· Oil booster pipe, 16·· Oil booster valve, 18·· Overflow section, 22·· Gas solenoid valve, 30·· Filter ring 1. Gas 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 unit, 65. Mode selection button, 66A, 66B. Rated amount indicator lamp, 70. Burner controller, 71. Timer, 72. Memory unit.

Claims

[Claim 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, The control means includes a timer and a memory unit, 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, and cooking is completed after a predetermined cooking time has elapsed. The control means counts a rise time, which is a time required for the detected temperature to rise from a predetermined first temperature to a predetermined second temperature higher than the first temperature, after cooking starts, and stores the rise time in the storage unit; When the rising time deviates from a predetermined time range, the control means stores the number of deviations in the memory unit, and when the number of stored deviations reaches a predetermined number of times in succession, the control means notifies the user that the heating performance of the heating means has deteriorated and that maintenance of the heating means is necessary.

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