Ultrasonic water and oil fryer

Abstract

An ultrasonic water-frying fryer using a general ultrasonic vibrator is disclosed. The disclosed ultrasonic water-frying fryer may be characterized by comprising: a water-frying container partitioned into a water-frying portion, an oil-frying portion provided on the water-frying portion, and a variable portion located between the water-frying portion and the oil-frying portion and accommodating at least one of water and oil; a heating portion provided in the oil-frying portion and heating the oil contained therein; and an ultrasonic generating portion provided at least one position inside and outside the water-frying portion and focusing ultrasonic waves into the oil-frying portion using the water contained in the water-frying portion as a medium.

Description

Technology Field

[0001] The present invention relates to an ultrasonic oil-frying fryer equipped with an ultrasonic generator, utilizing oil-water separation based on the difference in specific gravity between oil and water. More specifically, the invention relates to an ultrasonic oil-frying fryer using a general ultrasonic transducer rather than high-temperature ultrasonic waves. By utilizing both the advantages of an oil-frying fryer and an ultrasonic fryer, the invention relates to an ultrasonic oil-frying fryer capable of reducing oil carbonization and rancidity, lowering frying temperatures, saving oil consumption, and shortening frying time. Background Technology

[0002] Generally, when frying food, oil is poured into a frying container and heated to fry the food. The required oil temperature is between 140°C and 200°C. When oil is used repeatedly for a long time at high temperatures, it becomes rancid as it heats up, forming fatty acids harmful to the human body. Additionally, floating particles, including frying crumbs generated during the frying process, are continuously produced. Since these fatty acids and floating particles contaminate the frying oil, conventionally, the oil must be replaced frequently, which results in high oil consumption and is therefore not economical.

[0003] To reduce the aforementioned oil rancidity, it is advantageous to lower the frying temperature. Additionally, to minimize problems caused by frying oil contamination, it is necessary to continuously remove generated fatty acids and floating particles.

[0004] Fatty acids and suspended matter generated during the frying process can be effectively separated using a water-oil fryer that utilizes oil-water separation based on the difference in specific gravity between oil and water. In a water-oil fryer, oil with a lower specific gravity is located at the top of the frying container, while water with a higher specific gravity is located at the bottom. The densities of waste cooking oil (approx. 0.88 g / cm³) and animal fats (approx. 0.9–0.97 g / cm³) generated during frying are higher than those of fresh frying oil (approx. 0.6 g / cm³) but lower than those of water (1 g / cm³), causing them to separate and exist between the oil and water. Additionally, frying powder sinks to the bottom of the water, allowing the frying oil to remain fresh at all times. The frying oil used for cooking must be maintained at a high temperature, while the water at the bottom must be kept below 30 degrees Celsius to inhibit the spoilage of waste cooking oil, animal fats, and frying residue.

[0005] Meanwhile, an ultrasonic fryer utilizing the ultrasonic cavitation effect has been disclosed as a method that enables cooking while lowering the oil temperature by approximately 10°C. This ultrasonic fryer has the advantage of reducing oil evaporation and preventing oil oxidation due to the low temperature. By irradiating with ultrasound during the frying process, the surface of the fried food can be made crispy and the inside moist compared to frying with oil alone, thereby improving the taste of the fried food. In addition, this ultrasonic fryer can rapidly discharge impurities, such as frying residue settled at the bottom, into a drain pipe by vibrating the frying container with ultrasound.

[0006] However, conventional fryers equipped with ultrasound, including oil-frying fryers, have a configuration in which an ultrasonic vibrator that generates ultrasound is installed in a frying container that holds oil.

[0007] Meanwhile, since conventional ultrasonic transducers operate normally within a range of -20°C to 85°C, it is difficult to achieve the desired performance in frying environments outside this temperature range. Considering this, conventional ultrasonic fryers must use high-temperature ultrasonic transducers that do not lose performance even at oil temperatures suitable for frying, or be equipped with a separate cooling device capable of maintaining the ultrasonic transducer temperature at 85°C or lower. Since these high-temperature ultrasonic transducers are more expensive than conventional ultrasonic transducers, there is a problem that the cost of ultrasonic fryers employing them increases. Prior art literature

[0008] (Prior Art 1) Registered Patent 10-2667608 (Publication Date: May 22, 2024) (Prior Art 2) Registered Patent 10-2381691 (Publication Date: April 1, 2022) The problem to be solved

[0009] The present invention was devised in consideration of the above-mentioned points, and aims to provide an ultrasonic water-frying fryer capable of exerting a sufficient ultrasonic effect on the oil layer by utilizing a general-purpose ultrasonic vibrator placed in a low-temperature environment of the water receiving section. means of solving the problem

[0010] An ultrasonic water-frying fryer according to the present invention for achieving the above-mentioned purpose may comprise: a water-frying container divided into a water receiving portion, an oil receiving portion provided on the water receiving portion, and a variable receiving portion located between the water receiving portion and the oil receiving portion and accommodating at least one of water and oil; a heating portion provided in the oil receiving portion and heating the oil contained therein; and an ultrasonic generating portion provided at least one position between the inside and outside of the water receiving portion and focusing ultrasonic waves into the oil receiving portion using the water contained in the water receiving portion as a medium.

[0011] In addition, the water receiving portion comprises a side portion and a bottom portion located below the side portion and forming the bottom surface of the water receiving container; and the ultrasonic generating portion may be installed in at least one of the side portion and the bottom portion.

[0012] In addition, the ultrasonic generating unit includes a plurality of ultrasonic vibrators spaced apart from each other in the bottom portion, and the bottom portion is formed to be tapered at a predetermined angle, so that the ultrasonic waves generated in the water receiving portion can be focused at an ultrasonic focusing position within the oil receiving portion according to the angle of inclination of the bottom portion and the arrangement of the plurality of ultrasonic vibrators.

[0013] Additionally, it may further include a discharge pipe provided on the bottom surface of the feeding container for discharging fluid within the feeding container; an inlet pipe provided on the side of the water receiving portion for supplying water to the water receiving portion; and a fluid treatment unit provided between the discharge pipe and the inlet pipe for filtering and cooling the water discharged from the discharge pipe and introducing it into the inlet pipe.

[0014] In addition, the fluid treatment unit may be equipped with a drain pipe for discharging waste fluid to the outside and a supply pipe for replenishing water from the outside when there is a shortage of water in the water receiving unit.

[0015] Additionally, the fluid treatment unit may further comprise a filter unit for filtering water discharged from the discharge pipe; a cooling unit for cooling water discharged from the discharge pipe; and a pump unit for discharging and introducing fluid into the water feeding container.

[0016] Additionally, it may further include a fluid detection unit provided at the boundary between the oil receiving section and the variable receiving section and at the boundary between the variable receiving section and the water receiving section, respectively, for detecting cases where water intrudes into the oil receiving section and cases where oil intrudes into the water receiving section. Effects of the invention

[0017] The ultrasonic water-fryer according to the present invention is configured such that ultrasonic waves generated from an ultrasonic vibrator installed in a water receiving section maintained at a low temperature can pass through the water medium and be transmitted to the oil layer. Accordingly, by placing the ultrasonic vibrator in the low-temperature environment of the water receiving section, stable operation of the ultrasonic vibrator is ensured, and ingredients can be cooked uniformly through the cavitation effect in the oil layer. In addition, manufacturing costs and maintenance costs can be reduced.

[0018] delete Brief explanation of the drawing

[0019] FIG. 1 is a cross-sectional view showing an ultrasonic water-frying fryer according to a first embodiment of the present invention. FIG. 2 is a cross-sectional view showing an ultrasonic water-frying fryer according to a second embodiment of the present invention. FIG. 3 is a cross-sectional view showing an ultrasonic water-fryer according to a third embodiment of the present invention. FIG. 4 is a cross-sectional view showing a first modified embodiment of part P of FIG. 3. FIG. 5 is a cross-sectional view showing a second modified embodiment of part P of FIG. 3. FIG. 6 is a cross-sectional view showing a third modified embodiment of part P of FIG. 3. FIG. 7 is a configuration diagram showing the fluid processing unit of FIG. 2 in more detail. FIGS. 8(a) and (b) are drawings showing the ultrasonic acoustic pressure distribution and the ultrasonic sound pressure level distribution of an ultrasonic water-frying fryer according to the present invention. Specific details for implementing the invention

[0020] Hereinafter, an ultrasonic water-feeding fryer (10) according to an embodiment of the present invention will be described in detail with reference to the attached drawings.

[0021] FIG. 1 is a cross-sectional view showing an ultrasonic water-frying fryer (10) according to a first embodiment of the present invention, and FIG. 2 is a cross-sectional view showing an ultrasonic water-frying fryer (10) according to a second embodiment of the present invention.

[0022] Referring to FIGS. 1 and 2, an ultrasonic water-feeding fryer (10) according to the first embodiment of the present invention may include a water-feeding container (100), a heating unit (300), and an ultrasonic generating unit (500).

[0023] The feeding container (100) may be a container filled with water and oil. The feeding container (100) may be made using stainless steel for high durability, corrosion resistance, hygiene, etc. The feeding container (100) may be equipped with a water receiving section (110), an oil receiving section (150), and a variable receiving section (130).

[0024] The water receiving section (110) may be a part filled with water. The water in the water receiving section (110) may be kept at a relatively lower temperature than the oil so that the oil below it does not overheat. The water in the water receiving section (110) may allow impurities, such as frying residue from the oil, to settle, thereby preventing the impurities from burning or odors from permeating the oil. An ultrasonic generator (500) may be provided at least at one location inside or outside the water receiving section (110). The ultrasonic generator (500) may induce the settled impurities to collect in the discharge pipe (910). The water receiving section (110) may have a side section (111) and a bottom section (113).

[0025] The side portion (111) is provided by extending to the variable receiving portion (130) through the wall surface of the water receiving portion (110).

[0026] The bottom portion (113) is located below the side portion (111) and can form the bottom surface of the feeding container (100). Impurities may settle in the bottom portion (113). In order to allow the settled impurities to flow down in the bottom portion (113), an ultrasonic generating unit (500) may be provided at least at one location inside or outside the bottom portion (113).

[0027] The oil receiving section (150) is a place where oil is contained and where ingredients are cooked. The oil in the oil receiving section (150) is heated by the heating section (300). The heated oil can be maintained at a constant temperature without overheating through the water in the water receiving section (110) located at the bottom.

[0028] The variable receiving section (130) is located between the water receiving section (110) and the oil receiving section (150) and can receive at least one of water and oil. The variable receiving section (130) is where the water in the water receiving section (110) and the oil in the oil receiving section (150) meet, allowing for heat exchange between them. The water can be maintained at a relatively low temperature by the fluid treatment section (700). The low-temperature water can be cooled so that the temperature of the heated oil does not exceed the target temperature.

[0029] A fluid detection unit (990) may be provided at the boundary between the variable receiving section (130) and the water receiving section (110), and at the boundary between the variable receiving section (130) and the oil receiving section (150). If too much water is filled, water may enter the oil receiving section (150). In this case, the amount of oil may be too small, and sufficient temperature and space for cooking may not be secured. If too little water is filled, oil may enter the water receiving section (110). In this case, the amount of water may be too small, and the cooling function may not be properly performed. Additionally, oil may enter the inlet pipe (930) and the fluid processing section (700), causing operational problems. To prevent this, the fluid detection unit (990) can detect when water enters the oil receiving section (150) and when oil enters the water receiving section (110). At this time, the fluid detection unit (990) can give a signal or stop the operation of the ultrasonic oil-fryer (10). The fluid detection unit (990) may consist of an optical sensor, a density sensor, or a temperature sensor. An optical sensor can distinguish between water and oil by transmitting or reflecting light such as infrared rays or lasers to check the refractive index. A density sensor can distinguish between water and oil using a float method by utilizing the difference in density between water and oil. A temperature sensor can distinguish between water and oil by utilizing the fact that the temperature of the oil is relatively hotter than the temperature of the water when the fryer is operating.

[0030] A heating unit (300) is provided in an oil receiving unit (150) to heat the oil. The heating unit (300) is made of a heater and can be installed at least one location inside or outside the oil receiving unit (150) to heat the oil. The heating unit (300) is made of an induction type and can be provided outside the oil receiving unit (150).

[0031] The ultrasonic generating unit (500) may be composed of an ultrasonic vibrator. The ultrasonic vibrator may be composed of a piezoelectric element, an electro-strictive element, and a magnetostrictive element. The ultrasonic generating unit (500) may be provided in the oil container (100). The ultrasonic generating unit (500) may be composed of multiple ultrasonic vibrators and may focus ultrasonic waves into multiple predetermined zones inside the oil receiving unit (150). When the ultrasonic generating unit (500) is provided in the oil receiving unit (150), a high-temperature ultrasonic vibrator may be used to ensure appropriate levels of piezoelectric, electro-strictive, and magnetostrictive characteristics even at the temperature of the oil. However, high-temperature ultrasonic vibrators have a high price range, which poses a problem of increasing the manufacturing cost of the fryer. To solve this problem, the ultrasonic generating unit (500) may be provided at least at one location inside or outside the water receiving unit (110). The ultrasonic generator (500) can focus ultrasonic waves on the oil in the oil receiving section (150) using water received in the water receiving section (110) as a medium. The ultrasonic generator (500) can be activated sequentially to induce a fluid flow in a specific direction. The ultrasonic generator (500) can form a vortex in the water. When the ultrasonic generator (500) forms a vortex, it can prevent the water from overheating by circulating the water heated by contact with the oil. In addition, when the vortex is formed, it can induce fried food residue that has settled in the oil layer to settle.

[0032] The ultrasonic water-frying fryer (10) may further include a fluid treatment section (700), a discharge pipe (910), an inlet pipe (930), a supply pipe (950), and a drain pipe (970).

[0033] The fluid treatment unit (700) can treat the fluid inside the feeding container (100). The fluid treatment unit (700) can filter and cool the water that enters through the discharge pipe (910). The fluid treatment unit (700) can send water to the water receiving unit (110) through the inlet pipe (930).

[0034] The discharge pipe (910) allows fluid within the feeding container (100) to be discharged. Impurities and water settled during cooking can be sent to the fluid treatment unit (700) through the discharge pipe (910) to undergo filtration and cooling processes. The discharge pipe (910) is equipped with a valve (910a) to control the discharge or blockage of water in the water receiving unit (110) as desired.

[0035] The inlet pipe (930) can allow water that has undergone filtration and cooling processes in the fluid treatment unit (700) to flow into the water receiving unit (110). The inlet pipe (930) is equipped with a valve (930a) to prevent water from the water receiving unit (110) from flowing back into the inlet pipe (930) and to control the inflow of water through the inlet pipe (930) when desired.

[0036] The supply pipe (950) can supply water to the water receiving section (110). If there is a shortage of water in the water receiving section (110), the supply pipe (950) can supply water to the water receiving section (110) through the fluid treatment section (700). The pipe can be connected to a water supply facility so that water is supplied when needed. Additionally, when filling the empty water container (100) with water, water can be filled into the water receiving section (110) through the supply pipe (950). A valve (950a) is installed in the supply pipe (950) to prevent water from the fluid treatment section (700) from flowing back into the supply pipe (950) and to control the supply of water from the supply pipe (950) to the fluid treatment section (700) when desired.

[0037] The drain pipe (970) can be connected to the fluid treatment unit (700) to drain used water. The drain pipe (970) can be connected to the drainage facility to drain water. Before draining, impurities can be filtered out through the filter of the fluid treatment unit (700) to prevent problems from occurring in the drainage facility. A valve (970a) is installed in the drain pipe (970) to prevent odors and contaminants from the drainage facility from flowing back and to control the drainage of water from the fluid treatment unit (700) when desired.

[0038] The ultrasonic oil-fryer (10) may further include a control unit. The control unit may include a temperature measuring unit for measuring the oil temperature, a temperature control unit for controlling the temperature, an emergency stop unit for stopping the operation of the fryer according to a signal received from the fluid detection unit (990), and a valve control unit for controlling the valves of the discharge pipe (910), inlet pipe (930), supply pipe (950), and drain pipe (970) according to the situation.

[0039] FIG. 3 is a cross-sectional view showing an ultrasonic water-frying fryer (10) according to the third embodiment of the present invention.

[0040] Referring to FIG. 3, the water receiving portion (110) may have a tapered shape in which the bottom portion (113) forms an inclined surface at a predetermined angle in the bottom direction. The bottom portion (113) can induce impurities settled in the oil to naturally flow down along the bottom portion (113). An ultrasonic generating portion (500) may be provided at least at one location inside or outside the bottom portion (113). At this time, a predetermined area where the ultrasonic waves are focused may be determined by a predetermined angle of the bottom portion (113). The ultrasonic generating portion (500) can generate ultrasonic waves to help impurities that have not flowed down the bottom portion (113) to flow down.

[0041] FIGS. 2 and 3 show the feeding container (100) in a standardized shape with the bottom portion (113) in a flat or inclined form, but it is not limited thereto. For example, the bottom portion (113) may be provided with a structure in which the inclination can be adjusted. The bottom portion (113) on which the ultrasonic generator (500) is provided may be formed to be divided into at least two regions and folded and rotated in the direction of the bottom portion (113). Additionally, the bottom portion (113) may be formed to rotate around a predetermined position as a central axis. A rotating portion (not shown) may be provided on the bottom portion (113) to enable rotation of the bottom portion (113). By rotating the bottom portion (113) through the rotating portion (not shown), a predetermined angle of the bottom portion (113) can be adjusted. A predetermined angle of the bottom portion (113) is adjusted, and the distribution of ultrasound can be adjusted by an ultrasound generating unit (500) provided in the bottom portion (113).

[0042] At this time, a variable seal may be provided between the bottom portion (113) and the side portion (111) to prevent fluid from leaking out. The seal may be provided so as to be deformable at the point where the bottom portion (113) and the side portion (111) come into contact as the bottom portion (113) rotates.

[0043] A vibrator groove (113a), which is a groove for installing an ultrasonic generating part (500), may be formed in the water receiving part (110).

[0044] FIG. 4 is a cross-sectional view showing a first modified embodiment of part P of FIG. 3, and FIG. 5 is a cross-sectional view showing a second modified embodiment of part P of FIG. 3.

[0045] Referring to FIGS. 4 and 5, the vibrator groove (113a) may be formed as a hole corresponding to the ultrasonic generator (500) in the bottom portion (113). The ultrasonic generator (500) may be inserted into the hole parallel to the bottom portion (113) and may come into direct contact with the water in the water receiving portion (110). At this time, the ultrasonic generator (500) may directly transmit ultrasonic waves to the water. Additionally, the ultrasonic generator (500) may be inserted into the hole at a predetermined installation angle. At this time, the predetermined zone where the ultrasonic waves are focused may be determined by the predetermined installation angle. The ultrasonic generator (500) may be installed to rotate. The ultrasonic generator (500) may be rotated by a rotating part (not shown) to adjust the predetermined installation angle. As the predetermined installation angle of the ultrasonic generator (500) is adjusted, the distribution of ultrasonic waves can be adjusted.

[0046] FIG. 6 is a cross-sectional view showing a third modified embodiment of part P of FIG. 3.

[0047] Referring to FIG. 6, the vibrator groove (113a) can be formed as a slot corresponding to the ultrasonic generating unit (500) in the bottom portion (113). The ultrasonic generating unit (500) can be inserted into the slot to indirectly transmit ultrasonic waves to the water in the water receiving portion (110). Since it does not come into direct contact with water, corrosion caused by water can be prevented.

[0048] FIG. 7 is a configuration diagram showing the fluid processing unit (700) of FIG. 2 in more detail.

[0049] Referring to FIG. 7, the fluid processing unit (700) may be composed of a filter unit (710), a pump unit (750), and a cooling unit (730).

[0050] The filter section (710) can filter out impurities mixed in the water that enters through the discharge pipe (910). Various types of filters can be used, such as disposable filters made of paper or reusable metal mesh filters made of metal that are highly durable.

[0051] The cooling unit (730) can lower the temperature of the water heated by oil. The cooling unit (730) is composed of a heat exchanger to cool the heated water again so that it can be reused.

[0052] The pump unit (750) can send as much water as is required for the fluid treatment unit (700) to the water receiving unit (110) through the inlet pipe (930). Various types of pump units (750), such as centrifugal pumps and self-priming pumps, can be used.

[0053] Figures 8(a) and 8(b) respectively show the ultrasonic acoustic pressure distribution and the ultrasonic sound pressure level distribution of an ultrasonic water-frying fryer according to the present invention.

[0054] FIG. 8 is an ultrasonic distribution diagram when ultrasonic waves are formed in the water and oil inside the oil container (100) through an ultrasonic generating unit (500) provided on the bottom portion (113) of the ultrasonic oil fryer (10) as shown in FIG. 3. At this time, (a) shows the acoustic pressure distribution of the ultrasonic waves, and (b) shows the ultrasonic sound pressure level distribution.

[0055] The generated ultrasound can be refracted at the boundary between water and oil, but the corresponding refractive index is negligible. As a result, it can be seen that the ultrasound generated by the ultrasound generator (500) starts from the bottom portion (113) and is effectively transmitted to the oil inside the oil receiving portion (150) using water as a medium.

[0056] Accordingly, by providing an ultrasonic generating unit (500) in a water receiving unit (110) at a relatively low temperature, it becomes possible to use a standard ultrasonic vibrator. The ultrasonic waves reaching the oil cause a cavitation effect evenly within the ingredients in the oil during the cooking process. In other words, even while using a standard ultrasonic vibrator, the ingredients can be cooked uniformly at a relatively low temperature through the cavitation effect described above.

[0057] In addition, the use of a standard ultrasonic vibrator can reduce the manufacturing cost of the deep fryer and lower maintenance costs.

[0058] Furthermore, the above-described embodiments are merely exemplary, and a person skilled in the art to which the present invention pertains can make various modifications and equivalent alternative embodiments therefrom. Therefore, the true technical scope of protection of the present invention must be determined by the technical concept of the invention as described in the claims. Explanation of the symbols

[0059] 10: Ultrasonic deep fryer 100: Feeding container 110: Water receiving section 111: Side 113: Bottom section 113a: Vibrator groove 130: Variable receiving section 150: Oil receiving section 300: Heating part 500: Ultrasonic generator 700: Fluid Processing Unit 710: Filter section 730: Cooling unit 750: Pump section 910: Discharge pipe 930: Inlet pipe 950: Supply pipe 970: Drain pipe 990: Fluid sensing unit 910a, 930a, 950a, 970a: Valve

Claims

Claim 1 An ultrasonic water-frying fryer comprising: a water container partitioned into a water receiving portion, an oil receiving portion provided on the water receiving portion, and a variable receiving portion located between the water receiving portion and the oil receiving portion and accommodating at least one of water and oil; a heating portion provided in the oil receiving portion and heating the oil contained therein; and an ultrasonic generating portion provided at least one position between the inside and outside of the water receiving portion and focusing ultrasonic waves into the oil receiving portion using water contained in the water receiving portion, which is maintained at a lower temperature than the oil receiving portion as a medium; wherein the water receiving portion comprises a side portion and a bottom portion located below the side portion and forming the bottom surface of the water container; the ultrasonic generating portion comprises a plurality of ultrasonic vibrators provided spaced apart from each other in the bottom portion; and wherein the bottom portion is formed to be tapered at a predetermined angle so as to determine the ultrasonic focusing position within the oil receiving portion according to the inclination angle of the bottom portion and the arrangement of the plurality of ultrasonic vibrators. Claim 2 An ultrasonic water-feeding fryer according to claim 1, characterized in that the ultrasonic generating unit is installed on the bottom portion and the side portion. Claim 3 delete Claim 4 An ultrasonic water-feeding fryer according to claim 1 or 2, further comprising: a discharge pipe provided on the bottom surface of the water-feeding container for discharging fluid within the water-feeding container; an inlet pipe provided on the side of the water-receiving portion for supplying water to the water-receiving portion; and a fluid treatment portion provided between the discharge pipe and the inlet pipe for filtering and cooling the water discharged from the discharge pipe and introducing it into the inlet pipe. Claim 5 In paragraph 4, the above fluid treatment unit is characterized by having a drain pipe for discharging waste fluid to the outside; and a supply pipe for replenishing water from the outside when there is a shortage of water in the water receiving unit, in an ultrasonic water-feeding fryer. Claim 6 In claim 4, the fluid treatment unit further comprises a filter unit for filtering water discharged from the discharge pipe; a cooling unit for cooling water discharged from the discharge pipe; and a pump unit for discharging and introducing fluid from the water-feeding container, characterized in that it is an ultrasonic water-feeding fryer. Claim 7 An ultrasonic water-feeding fryer according to claim 1, further comprising a fluid detection unit provided at the boundary between the oil receiving portion and the variable receiving portion and at the boundary between the variable receiving portion and the water receiving portion, respectively, for detecting when water intrudes into the oil receiving portion and when oil intrudes into the water receiving portion.

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