Fluid circulation-type frying apparatus

Abstract

The present invention relates to a fluid circulation-type frying apparatus including: a body part having a temperature adjustment space and a cooking space, in which fluid can be accommodated and which are connected to each other; a temperature control part installed in the temperature adjustment space to adjust a temperature of the fluid; a fluid circulation part which is installed in the body part, introduces the fluid in the cooking space into the temperature adjustment space, and introduces the fluid, the temperature of which is adjusted in the temperature adjustment space, into the cooking space; and a control part connected to the temperature control part and the fluid circulation part. Therefore, the fluid in the cooking space circulates through the temperature adjustment space and the cooking space by driving of the fluid circulation part. Since fluid is introduced into the cooking space after the temperature thereof is adjusted in the temperature adjustment space, the temperature of the fluid in the cooking space is uniformly maintained as a whole.

Description

Fluid circulation fryer

[0001] Cross-reference to related applications

[0002] This application claims the benefit of priority to Republic of Korea Patent Application No. 10-2023-0132403, filed October 5, 2023, Republic of Korea Patent Application No. 10-2023-0180315, filed December 13, 2023, and Republic of Korea Patent Application No. 10-2024-0082761, filed June 25, 2024, the contents of which are incorporated herein by reference in their entirety.

[0003] The present invention relates to a fluid circulation frying device.

[0004] Generally, a fryer is a device used to fry food in restaurants or at home.

[0005] The frying device includes an oil tank containing cooking oil and a heater placed in the oil tank. The heater heats the oil in the oil tank, allowing the food to be fried and cooked.

[0006] The heater is positioned at the bottom of the oil drum and heats the oil in the drum. However, the heater positioned at the bottom of the drum did not provide even heat distribution throughout the drum. That is, the oil temperature at the bottom of the drum, where the heater was positioned, was higher than that at the top, preventing the oil temperature from being maintained uniformly throughout the drum.

[0007] A pump is used to ensure uniform oil temperature throughout the sump. One end of the pump is outside the sump, the other is inside. This means that a portion of the pump penetrates the sump, necessitating airtightness. A sealing member was placed between the pump and the sump, but over time, the sealing member deteriorated, leading to oil leakage.

[0008] Furthermore, conventional frying equipment places food on a frying net, which is then immersed in oil in a drum for frying. The cook monitors the cooking time (the time the food remains in the oil) and removes the food from the oil after a preset time. This tedious process requires the cook to manually monitor the cooking time, and frequently results in over- or under-frying or undercooking the food.

[0009] Also, there was a risk of the cook getting burned by the hot oil splattering the moment he or she held the frying net with his or her hand and placed it in the oil drum.

[0010] The present invention provides a technology for circulating a fluid used in cooking to improve cooking quality and to automate frying.

[0011] A fluid circulation type frying device according to one embodiment of the present invention comprises a main body having a temperature control space and a cooking space that can accommodate a fluid and are connected to each other, a temperature control unit installed in the temperature control space and controlling the temperature of the fluid, a fluid circulation unit installed in the main body and introducing fluid from the cooking space into the temperature control space and introducing fluid whose temperature is controlled in the temperature control space into the cooking space, and a control unit connected to the fluid circulation unit.

[0012] The above main body part may include a body part having an open fluid space, and a partition part positioned in the fluid space and separable from the body part, and dividing the fluid space into the temperature control space and the cooking space.

[0013] In the above compartment, an inlet hole and an outlet hole connecting the temperature control space and the cooking space can be formed.

[0014] The above-mentioned partition may include a plate facing away from the periphery of the fluid space, and a partition bar disposed along the edge of the plate and protruding in the direction of the inner periphery of the partition.

[0015] The above inlet hole may be formed on the inner bottom of the plate, and the above discharge hole may be formed on the upper side of the plate.

[0016] The above fluid circulation frying device may further include a filter member disposed in the inlet hole.

[0017] The above-mentioned partitions are arranged along the longitudinal direction of the body portion in the above-mentioned fluid space, the above-mentioned temperature control space is divided into a plurality of spaces by the above-mentioned partition bars, and the above-mentioned fluid circulation unit can be located in each of the divided temperature control spaces.

[0018] The fluid circulation unit may include a circulation fan that is arranged to rotate in the temperature control space, a drive fan that is installed outside the main body and rotates the circulation fan, and a drive motor that is connected to the drive fan.

[0019] The above circulation fan and the above driving fan can be connected magnetically.

[0020] The fluid circulation frying device may further include a food transport unit that is installed to be able to ascend and descend on the main body and can be immersed in the fluid of the cooking space upon descending.

[0021] The lowered food transport section may be located below the discharge hole of the main body section.

[0022] The above food transport unit can be connected to the above control unit.

[0023] The above food transport unit may include a conveyor that can be immersed in the fluid and transports food, and an elevator drive unit installed in the main body and that elevates the conveyor.

[0024] The above fluid circulation frying device may further include an exhaust unit installed at the upper portion of the main body.

[0025] The fluid circulation frying device may be installed in the food transport unit and may further include a vibrating unit that shakes the food transport unit.

[0026] According to an embodiment of the present invention, the fluid in the cooking space circulates by being driven by the fluid circulation unit, flowing into the temperature-controlled space through the inlet hole, and then flowing back into the cooking space through the discharge hole. Since the fluid is temperature-controlled in the temperature-controlled space and then flows into the cooking space, the fluid in the cooking space can maintain an overall uniform temperature.

[0027] According to an embodiment of the present invention, since the fluid in the cooking space maintains a uniform temperature throughout, the cooking time of food can be shortened.

[0028] According to an embodiment of the present invention, food is fed into the cooking space through a conveyor and taken out after cooking, thereby improving convenience in cooking food and the safety of the cook.

[0029] According to an embodiment of the present invention, one side of the descending conveyor is positioned below the discharge hole and is immersed in the fluid in the cooking space. When the temperature-controlled fluid from the temperature-controlled space flows into the cooking space through the discharge hole, it falls onto the food located on the conveyor, so that the upper part of the food is cooked by the fluid sprayed from the discharge hole, and the lower part of the food is cooked by the fluid in the cooking space, so that the upper and lower parts are evenly cooked without having to turn the food over.

[0030] According to an embodiment of the present invention, steam, harmful gases, etc. generated during cooking are discharged through an exhaust port. This allows for the creation of a pleasant atmosphere around a fluid circulation fryer.

[0031] According to an embodiment of the present invention, when the vibrating unit is driven, food on the conveyor moves while bouncing. At this time, the food is shaken off by a fluid equivalent to the food, which maintains a crispy state, thereby enhancing the taste of the food.

[0032] According to an embodiment of the present invention, since the circulation fan and the driving fan of the temperature control space are magnetically connected, the formation of a hole in the floor of the temperature control space for connecting the circulation fan and the driving fan can be omitted. This has the effect of preventing fluid leakage through the hole.

[0033] According to an embodiment of the present invention, since the compartment is separated from the fluid space, cleaning of the perimeter of the fluid space and the outer surface of the compartment can be easily performed. This allows for hygienic management of the fluid circulation frying device.

[0034] According to an embodiment of the present invention, byproducts generated when food comes into contact with a fluid are prevented from entering the temperature-controlled space by the filter element. Since the byproducts do not directly contact the heating element, carbonization by the heating element can be prevented. Contamination of the fluid caused by carbonization of the byproducts can also be prevented.

[0035] Figure 1 is a schematic diagram showing a fluid circulation frying device according to one embodiment of the present invention.

[0036] Figure 2 is a schematic diagram showing the state in which the food transport section of Figure 1 is raised.

[0037] Figure 3 is an exploded perspective view of Figure 1.

[0038] Figure 4 is a schematic diagram showing the compartment of Figure 3.

[0039] Fig. 5 is a cross-sectional view of the main body of Fig. 3 taken along line V-V.

[0040] Fig. 6 is a cross-sectional view of the main body of Fig. 3 taken along line VI-VI.

[0041] Fig. 7 is a schematic diagram showing the food transport unit of Fig. 3.

[0042] Fig. 8 is a schematic diagram showing the lift drive unit of Fig. 7.

[0043] Figure 9 is a schematic diagram showing the conveyor of Figure 7 in a state where it is raised by the lifting drive unit.

[0044] Fig. 10 is a schematic diagram showing a state in which food is supplied to the food transport unit of Fig. 2.

[0045] Figure 11 is a schematic diagram showing the state in which the food transport unit of Figure 10 is lowered and cooking is in progress.

[0046] Fig. 12 is a cross-sectional view taken along line ⅩⅡ-ⅩⅡ of Fig. 11.

[0047] Figure 13 is a schematic diagram showing a state in which the food transport section is raised.

[0048]

[0049] Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily implement the present invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein. Like reference numerals designate similar parts throughout the specification.

[0050] Then, a fluid circulation type frying device according to one embodiment of the present invention will be described with reference to FIGS. 1 to 12.

[0051] First, referring to FIGS. 1 to 6, a fluid circulation frying device (1) according to the present embodiment includes a main body (10), a temperature control unit (30), a fluid circulation unit (40), and a control unit (90), and circulates a fluid used for cooking to improve cooking quality and automatically performs cooking using the fluid. Here, the fluid may be oil used for frying. The fluid is not limited to oil. The fluid may be cold water, hot water, or the like. The fluid may vary depending on the object of cooking.

[0052] The fluid circulation frying device (1) may further include a filter member (20), a food transport unit (50), a vibration unit (70), and an exhaust unit (80).

[0053] The main body (10) includes a body part (11) and a compartment part (12), and has a temperature control space (111b) and a cooking space (111a) that can accommodate a fluid and are connected to each other.

[0054] The body part (11) is installed on the upper part of a frame in which vertical and horizontal bars are combined in a complex manner. A height adjustment member for leveling the fluid circulation frying device (1) and wheels for movement are combined on the lower part of the frame.

[0055] The body (11) is formed in a rectangular shape. However, the body (11) can be formed in various shapes such as a square or a cylinder. A fluid space (111) is formed inside the body (11) to accommodate a fluid used for cooking. The fluid space (111) is formed by the upper surface of the body (11) being sunken inward. The fluid space (111) is open to the upper surface of the body (11). The perimeter of the fluid space (111) is formed along the shape of the body (11). Accordingly, the perimeter of the fluid space (111) is formed in a rectangular shape. However, the fluid space (111) may be square.

[0056] One side of the fluid space (111) forms a vertical plane with the internal floor. The other side forms an inclined plane with the internal floor. However, both the one side and the other side may form an inclined plane with the internal floor. Furthermore, both the one side and the other side may form a vertical plane with the internal floor.

[0057] At least one drain hole (112) is formed at the bottom of the fluid space (111). A valve is installed in the drain hole (112) to control the discharge of fluid.

[0058] The partition (12) includes a plate (121) and a partition bar (122), and is placed separably in the fluid space (111) to partition the fluid space (111) into a temperature control space (111b) and a cooking space (111a).

[0059] The plate (121) faces the bottom, front, and back surfaces of the fluid space (111) at a distance from each other in the fluid space (111). An inlet hole (121a) is formed on the inner bottom of the plate (121). The inlet hole (121a) is formed in the center of the inner bottom of the plate (121). The bottom of the plate (121) may be inclined toward the inlet hole (121a).

[0060] A discharge hole (121b) is formed on the upper side of the plate (121). The discharge holes (121b) are formed in the vertical direction of the plate (121) and are arranged along the longitudinal direction of the plate (121). In the drawing, the discharge holes (121b) are shown as long, but they may also be formed in a circular shape.

[0061] The partition bar (122) protrudes from the edge of the plate (121) toward the inner circumference of the fluid space (111). The partition bar (122) is in contact with the inner circumference of the fluid space (111). A handle is attached to the upper partition bar (122).

[0062] When a partition (12) is arranged in the fluid space (111), the fluid space (111) is divided into a temperature control space (111b) and a cooking space (111a). The temperature control space (111b) is formed between the outer side of the plate (121) and the periphery of the fluid space (111), and the cooking space (111a) is formed on the inner side of the plate (121). The temperature control space (111b) and the cooking space (111a) are connected by an inlet hole (121a) and a discharge hole (121b). Accordingly, the fluid in the cooking space (111a) can be introduced into the temperature control space (111b) through the inlet hole (121a), and the fluid in the temperature control space (111b) can be introduced into the cooking space (111a) through the discharge hole (121b).

[0063] Meanwhile, a nozzle (not shown) may be coupled to the discharge hole (121b). The fluid in the temperature control space (111b) may be sprayed into the cooking space (111a) by the nozzle.

[0064] In addition, a sealing member (not shown) that comes into contact with the inner perimeter of the fluid space (111) may be installed in the partition bar (122). The sealing member is made of rubber or the like and has airtightness. The fluid in the cooking space (111a) is prevented from flowing into the temperature control space (111b) through the space between the partition bar (122) and the inner perimeter of the fluid space (111) by the sealing member.

[0065] Since the compartment (12) is separated from the fluid space (111), cleaning of the periphery of the fluid space (111) and the outer surface of the compartment (12) can be easily accomplished. Accordingly, the fluid circulation frying device (1) can be hygienically managed.

[0066] Such partitions (12) are arranged along the length direction of the body (11) in the fluid space (111) when the body (11) is formed in a rectangular shape. A plurality of partitions (12) are arranged to be in contact with each other, and the temperature control space (111b) is divided into a plurality of spaces by partition bars (122). The plurality of temperature control spaces (111b) are each connected to the cooking space (111a) through an inlet hole (121a). The fluid in the cooking space (111a) can be introduced into each cooking space (111a) through the inlet hole (121a).

[0067] Meanwhile, if the main body (10) is formed in a square or cylindrical shape, one compartment (12) can be arranged in the fluid space (111).

[0068] The filter member (20) is arranged in the inlet hole (121a). The filter member (20) is formed in a mesh structure. The filter member (20) can block by-products generated during the cooking process in the cooking space (111a) from flowing into the temperature control space (111b). The filter member (20) is detachably installed on the bottom of the plate (121) by a catch member (not shown). The filter member (20) is stably fixed to the plate (121) and does not lift up.

[0069] The temperature control unit (30) includes a heating element (31) and a temperature sensor (32) and is installed in the temperature control space (111b) to control the fluid temperature in the temperature control space (111b).

[0070] The heating element (31) includes a heater pipe and increases the temperature of the fluid. The heating element (31) is located in each cooking space (111a). The heating element (31) is immersed in the fluid in the cooking space (111a). The heating element (31) is connected to the body (11) by being located between the inner front surface of the body (11) and the front surface of the plate (121), and between the inner rear surface of the body (11) and the rear surface of the plate (121). The temperature of the fluid in each cooking space (111a) can increase by the heating element (31). The temperature of the fluid can vary depending on the food to be cooked.

[0071] A pipe (not shown) through which refrigerant flows may be installed adjacent to the heating element (31). The refrigerant in the pipe may lower the fluid temperature of the cooking space (111a). The heating element (31) may be stopped when the refrigerant flows.

[0072] Since the by-products are blocked by the filter element (20), the by-products do not come into direct contact with the heating element (31). Accordingly, carbonization caused by the by-products coming into contact with the heating element (31) does not occur, thereby preventing contamination of the fluid.

[0073] The temperature sensor (32) is positioned adjacent to the heating element (31) and is connected to the body (11). The temperature sensor (32) can detect the temperature of the fluid. If the temperature detected by the temperature sensor (32) is the set temperature, the heating element (31) may not increase the temperature of the fluid.

[0074] The fluid circulation unit (40) includes a circulation fan (41), a driving fan (42), and a driving motor (43), and is arranged in a temperature control space (111b) to introduce fluid from a cooking space (111a) into the temperature control space (111b), and to introduce fluid whose temperature is controlled in the temperature control space (111b) into the cooking space (111a). The fluid circulation unit (40) does not discharge the fluid from the cooking space (111a) to the outside of the main body (10), but circulates it within the main body (10).

[0075] The circulation fan (41) is arranged so as to be rotatable in the temperature control space (111b). It is located below the filter member (20) of the circulation fan (41). The circulation fan (41) is located between the plate (121) and the inner bottom of the main body (10).

[0076] The central portion of the lower surface of the circulation fan (41) is in contact with the inner floor of the main body (10). The outer portion of the lower surface of the circulation fan (41) is separated from the inner floor of the main body (10). The central portion of the lower surface of the circulation fan (41) forms the center of rotation of the circulation fan (41). A magnet (not shown) is arranged inside the circulation fan (41). However, a metal member (not shown) may be arranged inside the circulation fan (41).

[0077] Blades are formed on the upper surface of the circulation fan (41). The blades are formed in a streamlined shape from the center of the upper surface of the circulation fan (41) toward the outside. The blades are arranged along the circumference of the upper surface of the circulation fan (41). The number of blades may vary depending on the design of the fluid circulation unit (40).

[0078] By the rotation of the circulation fan (41), the fluid around the circulation fan (41) can flow to the outside of the bottom of the temperature control space (111b). The fluid in the cooking space (111a) can flow into the temperature control space (111b) through the filter member (20). The fluid that flows outward by the continuous rotation of the circulation fan (41) increases in temperature through the heating member (31). The fluid can flow into the cooking space (111a) through the discharge hole (121b).

[0079] The driving fan (42) is rotatably installed on the lower surface of the main body (10) matching the circulation fan (41). A magnet having a polarity corresponding to the magnet of the circulation fan (41) is arranged inside the driving fan (42). However, when a magnet is arranged in the circulation fan (41), a metal member (not shown) may be arranged inside the driving fan (42). When a metal member is arranged in the circulation fan (41), a magnet may be arranged in the driving fan (42).

[0080] Since the circulation fan (41) and the driving fan (42) are magnetically connected, hole machining for connecting the circulation fan (41) and the driving fan (42) in the floor of the temperature control space (111b) can be omitted. This can prevent fluid leakage due to hole machining.

[0081] The drive motor (43) is connected to the lower surface of the main body (10) separately from the drive fan (42). The drive motor (43) is connected to the drive fan (42) via a power transmission belt. The rotational force of the drive motor (43) is transmitted to the drive fan (42) via the power transmission belt, so that the drive fan (42) can rotate. Since the drive fan (42) and the circulation fan (41) are magnetically connected, the circulation fan (41) can rotate in the temperature control space (111b).

[0082] A circulation fan (41) is installed in each temperature control space (111b), and a driving motor (43) and a driving fan (42) are installed in the main body (10) at positions corresponding to the circulation fans (41). Since the temperature control space (111b) is partitioned, the flow of fluid can be efficiently achieved. This has the effect of facilitating fluid circulation between the temperature control space (111b) and the cooking space (111a).

[0083] The fluid in the cooking space (111a) flows into the temperature control space (111b) through the inlet hole (121a), and the fluid whose temperature is controlled in the temperature control space (111b) flows into the cooking space (111a) through the discharge hole (121b). Accordingly, the fluid circulation type frying device (1) has a fluid circulation structure, so that the fluid temperature can be maintained uniformly throughout. In addition, the food is cooked evenly, which improves cooking convenience and has the effect of shortening the cooking time.

[0084] Referring further to drawings 7 to 9, the food transport unit (50) includes a conveyor (51) and an elevator drive unit (52), and places food into and takes out food from the cooking space (111a).

[0085] The conveyor (51) includes a frame (511), a support shaft (512), and a mesh belt (514), and can place supplied food on it and transport the food. The conveyor (51) is located at the upper part of the main body (10) and can be immersed in or removed from the fluid in the cooking space (111a).

[0086] The frame (511) is composed of a pair. The pair of frames (511) are positioned on opposite sides of the width direction of the main body (10) and face each other. The frame (511) is formed in a shape corresponding to the inner circumferential shape of the fluid space (111). The outer side of the frame (511) is separated from the partition (12).

[0087] And the frame (511) is formed in a shape corresponding to the bottom of the fluid space (111). The other side of the frame (511) is formed as an inclined surface corresponding to the other side of the fluid space (111).

[0088] A support shaft (512) is arranged between a pair of frames (511) and both ends are rotatably connected to the pair of frames (511). The support shaft (512) is arranged along the length direction of the pair of frames (511). A drive motor is connected to one side of the support shaft (512). The support shaft (512) on one side can be rotated by the drive motor. A support bar (513) is installed on a portion of the frame (511) between adjacent support shafts (512). The support bar (513) protrudes in a direction in which the frames (511) face each other.

[0089] The mesh belt (514) is positioned between a pair of frames (511) and is wound around a support shaft (512). The edge portion of the mesh belt (514) is supported by a support bar (513). The support bar (513) can prevent the mesh belt (514) from sagging.

[0090] The mesh belt (514) can move between a pair of frames (511) by rotating the support shaft (512) on one side. Food can be placed on the mesh belt (514). The mesh belt (514) is installed along the frame (511) and the other side is formed as an inclined surface.

[0091] Meanwhile, a supply unit (60) may be installed adjacent to one side of the conveyor (51). The supply unit (60) may supply food to the conveyor (51). And, a discharge unit (not shown) may be installed on the other side of the conveyor (51). Food from the conveyor (51) may be discharged to the discharge unit.

[0092] The supply section (60) and the discharge section have a conveyor structure. Since the food is automatically supplied and discharged by the supply section (60), the conveyor (51), and the discharge section, the fluid circulation frying device (1) can be automated.

[0093] The lifting drive unit (52) includes a pedestal (521), a casing (522), an lifting cylinder (523), and a guide (524), and is installed on both sides of the rear surface of the main body (10), connected to the conveyor (51), and lifts the conveyor (51).

[0094] The pedestal (521) is placed on the lower side of the back surface of the frame part (10a) and is connected to the frame part (10a). The pedestal (521) protrudes from the frame part (10a).

[0095] The casing (522) is located on the upper part of the stand (521) and is empty inside. The upper part of the casing (522) is connected to one side frame (511).

[0096] The lifting cylinder (523) is composed of an electric cylinder including a housing and a rod. The lifting cylinder (523) is arranged inside the casing (522).

[0097] The housing of the lifting cylinder (523) is connected to the base (521). The rod of the lifting cylinder (523) is connected to the housing. The rod can be pulled out and pulled in from the housing. The rod is connected to the upper side of the casing (522) through a bracket (523a). The rod and the bracket (523a) have a clearance. Therefore, the bracket (523a) can move. The rod and the bracket (523a) are connected by a hinge. However, the rod can be directly connected to the casing (522). The detailed structure of the lifting cylinder (523) can be applied with a configuration of a widely known electric cylinder, and therefore, a description of the detailed structure is omitted.

[0098] The guide (524) includes a rail (524a) and a block (524b) and allows the casing (522) to move smoothly. The rail (524a) is arranged parallel to the lifting cylinder (523). The lower end of the rail (524a) is connected to the support (521) and the upper end is connected to the frame (10a).

[0099] The block (524b) is placed on the rail (524a) and is coupled to the casing (522). The block (524b) can move along the rail (524a).

[0100] When the load is withdrawn from the housing, the casing (522) can rise. When the load is drawn into the housing, it can descend. At this time, the block (524b) moves along the guide (524) to guide the casing (522) so that it does not shake.

[0101] The conveyor (51) can be raised and lowered by driving the lifting cylinder (523). When a load is inserted into the housing, the conveyor (51) descends. One side of the conveyor (51) is positioned below the discharge hole (121b) and can be immersed in the fluid of the cooking space (111a). The other side of the inclined conveyor (51) is not immersed in the fluid. The food on one side of the conveyor (51) can be immersed in the fluid and cooked. However, when the load is withdrawn from the housing, the conveyor (51) can be raised and removed from the fluid. At this time, the food can also be removed from the fluid.

[0102] This conveyor (51) transports food from one side of the main body (10) to the other side, and the food transported to the other side of the conveyor (51) is not submerged in the fluid due to the inclined surface.

[0103] Since the food is immersed in the fluid of the cooking space (111a) using the conveyor (51) and automatically taken out after a preset cooking time, it has the effect of improving both cooking convenience and safety.

[0104] The vibrating unit (70) includes a cam (71) and a cam motor (72) and applies vibration to the food transport unit (50) so that the conveyor (51) can vibrate. The vibrating unit (70) can apply vibration when the conveyor (51) rises. However, the vibrating unit (70) can also apply vibration when the conveyor (51) descends.

[0105] The cam motor (72) is installed on the bracket (523a). The drive shaft of the cam motor (72) is located on the upper part of the rod of the lifting cylinder (523).

[0106] The cam (71) is coupled to the drive shaft of the cam motor (72) at the upper portion of the rod of the lifting cylinder (523). The cam (71) is coupled in an eccentric manner. The outer circumference of the cam (71) is in contact with the lifting cylinder (523). When the cam is rotated by the cam motor (72), the bracket (523a) hingedly connected to the rod can move due to the play. At this time, the conveyor (51) can shake due to the movement of the casing (522).

[0107] Meanwhile, when the cam motor (72) rotates, the cam (71) may hit the bracket (523a) or the casing (522). As a result, the conveyor (51) may shake.

[0108] The shaking of the conveyor (51) causes the food to bounce off the conveyor (51), and any liquid on the food can be shaken off. The liquid can be removed from the cooked food. The removal of the liquid can further enhance the taste of the food.

[0109] Since the process from food supply to fluid removal is performed without operator input, the fluid circulation frying device (1) can be automated.

[0110] Although the vibrating part (70) is described as a cam and a cam motor, the vibrating part (70) can be applied in various ways as long as it has a structure that can shake the conveyor (51).

[0111] The exhaust section (80) includes a duct (81) and an exhaust fan (82), and is arranged at the upper part of the main body (10) to discharge steam and the like generated during cooking. The duct (81) is arranged along the main body (10). The duct (81) is spaced apart from the conveyor (51), and its cross-sectional area decreases from the bottom to the top. The shape of the duct (81) may vary depending on the design. The duct (81) is connected to the casing (522). The duct (81) moves together with the food transport section (50).

[0112] An exhaust fan (82) is installed inside a duct (81). By operating the exhaust fan (82), the surrounding air of the main body (10) can be exhausted through the duct (81). As a result, steam, smoke, etc. generated during cooking are discharged, and the fluid circulation type frying device can create an optimal cooking environment.

[0113] The control unit (90) includes a circuit unit (not shown) and an operation panel (91) and can control the operation of the fluid circulation frying device (1).

[0114] The circuit unit is arranged inside the frame unit (10a) and is electrically connected to the temperature control unit (30), the fluid circulation unit (40), the food transport unit (50), and the vibration unit (70). A program for controlling the operation of the temperature control unit (30), the fluid circulation unit (40), the food transport unit (50), and the vibration unit (70) is designed in the circuit unit. The program may vary depending on the food to be cooked, the cooking method, etc.

[0115] The operation panel (91) is electrically connected to the circuit unit. The operation panel (91) is installed on the front of the frame unit (10a). The operation panel (91) is equipped with switches for on / off, timer, temperature control, etc., a display, an operation lamp, etc.

[0116] The control unit (90) can control the operation of the temperature control unit (30), fluid circulation unit (40), food transport unit (50), and vibration unit (70) differently depending on the cooking method of the food.

[0117] The following describes the operation of the fluid circulation frying device described above with further reference to FIGS. 10 to 13.

[0118] First, referring to Fig. 10, the fluid used for cooking is contained in the cooking space (111a) and the temperature control space (111b), respectively. The conveyor (51) of the food transport unit (50) is raised by the driving of the lifting drive unit (52) and is located outside the main body (10). The supply unit (60) supplies the food to the mesh belt (514) of the conveyor (51). The food is transported from one side of the main body (10) to the other side by the driving of the mesh belt (514). The conveyor (51) is lowered by the driving of the lifting drive unit (52) and is immersed in the fluid of the cooking space (111a) and cooked.

[0119] Referring to drawings 11 and 12, the temperature control unit (30) emits heat at a preset temperature based on the setting value of the control unit (90), and the driving motor (43) is driven. The fluid in the temperature control space (111b) is heated by the temperature control unit (30).

[0120] The driving fan (42) rotates by the driving motor (43). The circulation fan (41), which is magnetically connected to the driving fan (42), rotates along the driving fan (42). The fluid between the rotating circulation fan (41) and the plate (121) flows to the bottom edge of the temperature control space (111b). The fluid is heated as it comes into contact with the temperature control unit (30). The fluid is pressurized by the continuous rotation of the circulation fan (41) and flows to the position of the discharge hole (121b). The fluid is sprayed into the cooking space (111a) through the discharge hole (121b) and comes into contact with the food. The food can be cooked by the contact of the fluid.

[0121] In the cooking space (111a), the portion immersed in the fluid (the lower side of the food) is cooked by the fluid in the cooking space (111a), and the portion of the food exposed to the fluid (the upper side of the food) is cooked by the fluid sprayed from the discharge hole (121b). This allows the fluid to contact the entire food. Since the fluid contacts the entire food without having to turn the food over, the convenience of cooking is improved.

[0122] And when the fluid between the circulation fan (41) and the plate (121) flows to the bottom edge of the temperature control space (111b), the fluid in the cooking space (111a) passes through the filter member (20) of the inlet hole (121a) and flows into the temperature control space (111b). The crumbs that fall from the food are prevented from flowing into the temperature control space (111b) by the filter member (20). The fluid circulates through the cooking space (111a) and the temperature control space (111b), is heated, and comes into contact with the food.

[0123] By driving the mesh belt (514), the food is transported from one side of the main body (10) to the other side, and is cooked by coming into contact with the fluid. The food can be pulled out of the fluid by the inclined surface of the conveyor (51) and exposed to the air. The food on the other side of the conveyor (51) can be transported to the discharge section and discharged.

[0124] In addition, referring to drawing 13, the conveyor (51) can be raised by driving the lifting drive unit (52). The food is removed from the fluid in the cooking space (111a) and exposed to the air. The conveyor (51) can be shaken by driving the vibrating unit (70). The food can be removed from the fluid while bouncing off the mesh belt (514). The food can be crispy. The food can be transported to the discharge unit by driving the conveyor (51) and discharged.

[0125] However, the conveyor (51) may rise, then be shaken by the vibrating part (70), and then descend again to be immersed in the fluid. The food may be cooked a second time.

[0126] And, during cooking, the steam and harmful substances generated can be discharged to the outside through the exhaust port (80).

[0127] Therefore, the fluid in the cooking space circulates between the temperature-controlled space and the cooking space, driven by the fluid circulation unit. Since the fluid is temperature-regulated in the temperature-controlled space and then flows into the cooking space, the fluid temperature in the cooking space remains uniform throughout.

[0128] Meanwhile, although the fluid was described as being heated by the temperature control member (30) in the above description, the temperature of the fluid can be lowered using a refrigerant flowing through the pipe. This allows cooking to lower the temperature of the food.

[0129] Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements made by those skilled in the art using the basic concept of the present invention defined in the following claims also fall within the scope of the present invention.

Claims

1. A main body having a temperature control space and a cooking space that can accommodate a fluid and are connected to each other; A temperature control unit installed in the above temperature control space and controlling the temperature of the fluid, A fluid circulation unit installed in the main body and introducing fluid from the cooking space into the temperature control space and introducing fluid whose temperature is controlled in the temperature control space into the cooking space; and A control unit connected to the above temperature control unit and the above fluid circulation unit A fluid circulation frying device comprising:

2. In paragraph 1, The above main body part a body part having an open fluid space, and A partition located in the fluid space and separable from the body, and dividing the fluid space into the temperature control space and the cooking space Includes, In the above compartment, an inlet hole and an outlet hole are formed to connect the temperature control space and the cooking space. Fluid circulation fryer.

3. In paragraph 2, The above section A plate facing away from the perimeter of the above fluid space, and A partition bar arranged along the edge of the above plate and protruding in the direction of the inner circumference of the above partition Includes, The above inlet hole is formed on the inner bottom of the plate, and the above discharge hole is formed on the upper side of the plate. Fluid circulation fryer.

4. In paragraph 3, A fluid circulation frying device further comprising a filter member arranged in the above inlet hole.

5. In paragraph 3, The above-mentioned partitions are arranged along the longitudinal direction of the body portion in the fluid space, the temperature control space is divided into a plurality of spaces by the partition bars, and the fluid circulation section is located in each of the divided temperature control spaces. Fluid circulation fryer.

6. In paragraph 1, The above fluid circulation section A circulation fan arranged to rotate in the above temperature control space, A driving fan installed on the outside of the above main body and rotating the above circulation fan; and A driving motor connected to the above driving fan Includes, The above circulation fan and the above driving fan are magnetically connected. Fluid circulation fryer.

7. In paragraph 1, It is connected to the above control unit, is installed to be able to ascend and descend to the above main body unit, and further includes a food transport unit that can be immersed in the fluid of the above cooking space by descending, The lowered food transport section is located below the discharge hole of the main body. Fluid circulation fryer.

8. In paragraph 7, The above food transport section A conveyor that can be immersed in the above fluid and transports food, and An elevator drive unit installed in the above main body and for elevating the conveyor Including Fluid circulation fryer.

9. In paragraph 1, A fluid circulation frying device further comprising an exhaust unit installed on the upper portion of the main body.

10. In paragraph 7, A fluid circulation frying device further comprising a vibrating unit installed in the food transport unit and shaking the food transport unit.

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