Flyer

Abstract

To enable fat that becomes solid under room temperature such as lard and shortening to be used as oil for frying.SOLUTION: A cooking tank 12 accommodates water and oil separated from each other into two layers. An oil heating mechanism 13 heats oil stored in the cooking tank 12. A water heating mechanism 15 heats water stored in the cooking tank 12. A heater 51 is arranged above a water supply nozzle 41 arranged in a front surface 21 of the cooking tank 12 and below a water supply nozzle 42 arranged in a back surface 22 of the cooking tank 12, and heats water.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a fryer used for deep-frying. [Background technology]

[0002] Patent Document 1 discloses a two-layer fryer that stores water and oil in a cooking tank. The two-layer fryer has a water layer in the cooking tank and a frying oil layer on top of that, allowing floating matter such as oxides and fried crumbs to fall into the water layer and be collected and discharged outside the cooking tank, keeping the frying oil fresh. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-226428 Summary of the Invention [Problem to be solved by the invention]

[0004] The two-layer fryer cannot use fats and oils that are solid at room temperature, such as lard and shortening, as frying oil. The present invention aims to solve such problems, for example. [Means for solving the problem]

[0005] The fryer includes a cooking tank containing water and oil separated into two layers, an oil heating mechanism for heating the oil contained in the cooking tank, and a water heating mechanism for heating the water contained in the cooking tank. 、The cooking tank further comprises a first water supply nozzle disposed on one side of the cooking tank and supplying water into the cooking tank to form a water flow at the bottom of the water layer contained in the cooking tank in a direction away from the one side; a second water supply nozzle disposed on a side of the cooking tank opposite the one side of the cooking tank and supplying water into the cooking tank to form a water flow at the top of the water layer contained in the cooking tank in a direction approaching the one side; and a collection port formed on the one side of the cooking tank and for collecting floating matter floating in the cooking tank that is collected by the water flows formed by the first and second water supply nozzles, and the water heating mechanism is disposed above the first water supply nozzle and below the second water supply nozzle and has a heater for heating the water. There are . The water heating mechanism may include a temperature sensor disposed above the heater for detecting the temperature of the water in the cooking tank. [Effects of the Invention]

[0006] The water heating mechanism heats the water contained in the cooking tank, preventing the solidification of oils and fats that are solid at room temperature, allowing such oils and fats to be used as frying oil. [Brief explanation of the drawings]

[0007] [Figure 1] FIG. 1 is a plan view showing an example of a fryer. [Figure 2] FIG. 2 is a side cross-sectional view showing an example of a fryer. DETAILED DESCRIPTION OF THE INVENTION

[0008] Referring to Figures 1 and 2, the fryer 10 will be described. The fryer 10 is used for deep-frying, and contains water in addition to the frying oil in a cooking tank 12. Due to the difference in specific gravity between water and oil, a layer of water forms below the cooking tank 12, and a layer of oil forms above it. Oxides and fried food debris that are generated during deep-frying in the oil layer fall into the water layer and are discharged, preventing deterioration of the oil. Note that explanations of parts common to the flyer described in Prior Art Document 1 may be omitted. The fryer 10 includes, for example, a cooking tank 12, an oil heating mechanism 13, a floating matter discharge mechanism 14, and a water heating mechanism 15.

[0009] As described above, the cooking tank 12 contains water and oil separated into two layers. The cooking tank 12 has, for example, a front surface 21, a back surface 22, and a bottom surface 23. The front surface 21 is the side surface on the front side (-Y side) of the cooking tank 12. The rear surface 22 is the side surface on the rear side (+Y side) of the cooking tank 12 and faces the front surface 21. At least the rear side (+Y side) of the bottom surface 23 is inclined toward the front side (-Y side). That is, the cooking tank 12 is deeper on the front side (-Y side) and shallower on the rear side (+Y side). The interface between the water and oil contained in the cooking tank 12 is controlled to coincide with the reference plane 24. As a result, an oil layer is formed above the reference plane 24 (on the +Z side), and a water layer is formed below the reference plane 24 (on the -Z side).

[0010] Oil heating mechanism 13 heats the oil contained in cooking tank 12 and maintains it at a preset target temperature. The target temperature is a temperature suitable for deep-frying and is set by the user within the range of 0°C to 200°C, for example. The oil heating mechanism 13 includes, for example, a heater 31 and a temperature sensor 32 (not shown). The heater 31 is provided in the cooking tank 12. The heater 31 is disposed above the reference plane 24 (on the +Z side), thereby heating the oil contained in the cooking tank 12. The temperature sensor 32 is provided in the cooking vessel 12. The temperature sensor 32 is positioned above (on the +Z side of) the reference plane 24, thereby detecting the temperature of the oil contained in the cooking vessel 12. The oil heating mechanism 13 controls the operation of the heater 31 based on the oil temperature sensed by the temperature sensor 32. For example, when the oil temperature is lower than a target temperature, the heater 31 is activated. When the oil temperature reaches the target temperature, the heater 31 is stopped.

[0011] The floating matter discharge mechanism 14 discharges floating matter suspended in the water and oil contained in the cooking tank 12. The floating matter is generated during deep-frying, such as oxides and fried food residue. The floating matter discharge mechanism 14 includes, for example, water supply nozzles 41 and 42, a collection port 43, a draft tank 44, and a draft pipe 45. The water supply nozzle 41 is disposed on the front surface 21 of the cooking tank 12 and supplies water into the cooking tank 12. The water supply nozzle 41 is provided at a position close to the bottom surface 23 and sprays water in the +Y direction (a direction away from the front surface 21), thereby forming a water flow at the bottom of the layer of water contained in the cooking tank 12 that flows in the +Y direction (a direction away from the front surface 21). The water supply nozzle 42 is disposed on the rear surface 22 of the cooking tank 12 and supplies water into the cooking tank 12. The water supply nozzle 42 is disposed slightly below the reference plane 24 (in the -Z direction) and sprays water in the -Y direction (away from the rear surface 22), thereby forming a water flow above the layer of water contained in the cooking tank 12 that flows in the -Y direction (toward the front surface 21). The collection port 43 is provided on the front surface 21 of the cooking tank 12 and collects floating matter. The collection port 43 is provided at a position above the water supply nozzle 41 (in the +Z direction) and straddling the reference plane 24. The draft tank 44 is provided at a position spanning the reference plane 24 of the cooking tank 12, and is connected to the cooking tank 12 via a recovery port 43. As a result, the water and oil layers contained in the cooking tank 12 enter the draft tank 44 as they are. The water flow created by the water supply nozzles 41 and 42 causes floating matter floating in the cooking tank 12 to be collected in the draft tank 44 via the collection port 43. The draft pipe 45 discharges the suspended matter collected in the draft tank 44 together with the water in the draft tank 44 to the outside. The floating matter discharge mechanism 14 also controls the amount of water supplied by the water supply nozzles 41, 42 and the amount of water discharged from the draft pipe 45, thereby aligning the boundary surface between the water layer and the oil layer in the cooking tank 12 with the reference surface 24. For example, if the boundary surface is higher than the reference surface 24, the boundary surface is lowered by reducing the amount of water supplied by the water supply nozzles 41, 42 or increasing the amount of water discharged from the draft pipe 45. Conversely, if the boundary surface is lower than the reference surface 24, the boundary surface is raised by increasing the amount of water supplied by the water supply nozzles 41, 42 or reducing the amount of water discharged from the draft pipe 45.

[0012] Water heating mechanism 15 heats the water contained in cooking tank 12 and maintains it at a preset target temperature. The target temperature is set by the user within the range of 0°C to 80°C, for example. The water heating mechanism 15 includes, for example, a heater 51 and a temperature sensor 52 . The heater 51 is provided in the cooking tank 12. The heater 51 is installed below the reference plane 24, thereby heating the water contained in the cooking tank 12. The temperature sensor 52 is provided in the cooking vessel 12. The temperature sensor 52 is, for example, a thermocouple. The temperature sensor 52 is installed below the reference plane 24 (on the -Z side) and thereby senses the temperature of the water contained in the cooking vessel 12. Water heating mechanism 15 controls the operation of heater 51 based on the water temperature sensed by temperature sensor 52. For example, when the water temperature is lower than a target temperature, heater 51 is activated. When the water temperature reaches the target temperature, heater 51 is stopped. Furthermore, if the water temperature does not decrease even after heater 51 is stopped and reaches a preset dangerous temperature, the operation of not only heater 51 but also heater 31 (or the entire fryer 10) may be stopped.

[0013] As mentioned above, the water contained in the cooking tank 12 is constantly replaced with new water to collect and discharge floating matter. Therefore, unless the water is heated by the water heating mechanism 15, the water temperature will drop. If fats and oils that solidify at room temperature, such as lard or shortening, are used as the oil contained in the cooking tank 12, the oil will solidify when the water temperature drops, forming a layer of solidified oil between the water layer and the oil layer. This prevents floating matter from falling into the water layer, making it impossible to prevent deterioration of the oil. Furthermore, the solidified oil will be collected as floating matter. Therefore, when using such oils and fats, the water temperature is kept at a temperature (for example, 30°C) higher than the temperature at which the oil solidifies. This prevents the oil from solidifying, allowing the floating matter to be collected and discharged, and also preventing the solidified oil from being collected as floating matter.

[0014] More specifically, heater 51 is installed above water supply nozzle 41 and below water supply nozzle 42. As a result, heater 51 heats the water present between the water flow formed by water supply nozzle 41 and the water flow formed by water supply nozzle 42. The water heated by heater 51 rises by convection to near the boundary between the water and oil, and joins the water flow formed by water supply nozzle 42. This efficiently increases the temperature of the water near the boundary between the water and oil, preventing the oil from solidifying.

[0015] Temperature sensor 52 is installed above heater 51. As described above, water heated by heater 51 rises due to convection, so by installing temperature sensor 52 above heater 51, the temperature of the water heated by heater 51 can be accurately detected. Temperature sensor 52 may be installed at approximately the same height as water supply nozzle 42. In this way, temperature sensor 52 senses the temperature of the water obtained by mixing the water heated by heater 51 and the water flow formed by water supply nozzle 42. Because the temperature of the water flow formed by water supply nozzle 42 is lower than the water heated by heater 51, by sensing the temperature of the water obtained by mixing the two, it is possible to reliably prevent oil from solidifying. Furthermore, the temperature sensor 52 may be installed to the side (for example, in the +X direction) of the recovery port 43. This prevents the temperature sensor 52 from interfering with the water flow formed by the water supply nozzle 42, thereby preventing a decrease in the recovery efficiency of suspended matter.

[0016] When using solid oils (lard, shortening, etc.) in a conventional two-layer fryer, water is periodically added, causing the water tank to become cold and the oil in the oil tank to solidify. The lard specification involves installing a heater in the water tank to keep the water temperature at, for example, 30°C, to prevent the oil from solidifying. However, when heating the water in the tank, the temperature is kept at an optimum level to melt the solidified oil, and the temperature is controlled so that the water temperature does not rise above the set value. In addition, as a safety measure in case the water temperature in the tank exceeds the set value, a tank temperature monitoring sensor is installed and will cut off the power when it exceeds a certain level to prevent accidents. In this way, accidents such as water spraying out due to a rise in water temperature are prevented. This feature allows you to control all temperatures from the settings screen.

[0017] The above-described embodiment is an example for facilitating understanding of the present invention. The present invention is not limited thereto, and includes various modifications, changes, additions, or omissions without departing from the scope defined by the appended claims. This can be easily understood by those skilled in the art from the above description. [Explanation of symbols]

[0018] 10 fryer, 12 cooking tank, 13 oil heating mechanism, 14 floating matter discharge mechanism, 15 water heating mechanism, 21 front, 22 rear, 23 bottom, 24 reference surface, 31, 51 heater, 32, 52 temperature sensor, 41, 42 water supply nozzle, 43 recovery port, 44 draft tank, 45 draft tube.

Claims

1. a cooking tank containing water and oil separated into two layers; an oil heating mechanism for heating the oil contained in the cooking tank; a water heating mechanism for heating water contained in the cooking tank; Equipped with a first water supply nozzle disposed on one side of the cooking tank and configured to supply water into the cooking tank to form a water flow at the bottom of the water layer contained in the cooking tank in a direction away from the one side; a second water supply nozzle disposed on a side of the cooking tank opposite the one side, for supplying water into the cooking tank and forming a water flow on top of the water layer contained in the cooking tank in a direction toward the one side; a collection port formed on the one side surface of the cooking tank for collecting floating matter in the cooking tank collected by the water currents formed by the first and second water supply nozzles; Further provided with The water heating mechanism includes: a heater disposed above the first water supply nozzle and below the second water supply nozzle, the heater heating the water; Flyer.

2. The water heating mechanism a temperature sensor disposed above the heater for detecting the temperature of the water in the cooking tank; The fryer of claim 1.

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