Continuous batch frying apparatus

Abstract

The present invention relates to a continuous batch frying apparatus comprising: a frying tank having formed therein a fluid space in which a frying oil may be received; a basket raisably disposed in the fluid space and having a cooking space formed therein; a lifting part provided to the frying tank so as to raise / lower the basket; a heating part provided to the frying tank and enabling the adjusting of the temperature of the frying oil; and a circulation part provided to the frying tank and enabling the frying oil to circulate through the cooking space and an interposed space between the basket and the frying tank. In a state where the basket is positioned in the fluid space, the frying oil is circulated through the inside of the basket and the interposed space by the driving of the circulation part, and the frying oil in the interposed space is sprayed from the upper side of the basket to the cooking space so as to come into contact with foods to be fried, and when the basket is lifted from the fluid space, the inner circumference of the frying tank, the circulation part, and the heating part are exposed.

Description

Continuous batch frying device

[0001] Cross-reference regarding related applications

[0002] This application claims the benefit of priority to Korean Patent Application No. 10-2024-0179743 filed on December 5, 2024 and Korean Patent Application No. 10-2022-0080419 filed on June 18, 2025, the full text of which is incorporated by reference into this specification.

[0003] The present invention relates to a continuous batch frying device.

[0004] Food preparation goes beyond the simple process of cooking; it is a key factor that determines the taste, texture, nutrition, and safety of ingredients.

[0005] Heating cooking is a method of cooking ingredients using heat. It is an important cooking technique that coagulates proteins, gelatinizes starches, enhances flavor, and eliminates pathogenic microorganisms, thereby increasing food safety and digestibility. Heating cooking is classified into moist heat cooking and dry heat cooking methods depending on the heat medium used.

[0006] Moist heat cooking is a method of cooking ingredients by transferring heat through a medium such as water, steam, or broth. This method is suitable for cooking ingredients to be soft and moist, and because the cooking temperature is relatively low, it is effective in reducing the destruction of heat-sensitive nutrients.

[0007] Dry heat cooking is a method of applying high temperatures directly or indirectly to food ingredients using a heat medium that is free of moisture, such as oil or air. This method triggers a browning reaction (Maillard reaction) on the surface of the ingredients, creating rich flavors and appetizing colors. Dry heat cooking methods include grilling, deep-frying, stir-frying, and direct flame cooking.

[0008] Deep-frying involves cooking ingredients at high temperatures using oil, making it an excellent cooking method for achieving a crispy exterior and a moist interior texture, as well as a savory flavor. Deep-frying is categorized into various forms depending on the amount of oil used, the cooking method, and the type of ingredients, including pan-frying, flash frying, and regular frying.

[0009] Pan-frying is a cooking method that involves coating a pan with a small amount of oil and cooking ingredients by flipping them one side at a time. It is frequently used in traditional Korean dishes such as jeon (pan-fried pancakes) and grilled fish, prioritizing a moist, golden-brown texture over crispiness. It uses less oil and takes relatively longer to cook than standard deep-frying.

[0010] Flash frying is a method of instantly deep-frying thinly sliced ​​or light ingredients (mainly vegetables) in high-temperature oil for a very short period of time. This method is widely used in gourmet or health-conscious cuisine because it preserves the moisture, color, and nutrients of the ingredients while maintaining a crispy texture.

[0011] Standard frying is the most representative frying method, in which food such as fried chicken, french fries, and pork cutlets is cooked at high temperatures by completely submerging the food in a sufficient amount of oil. This method has the advantage of allowing the entire ingredient to cook evenly at the same time, while keeping the exterior crispy and the interior soft and moist.

[0012] Deep frying is a cooking method widely used in everything from industrial production to home cooking. In particular, the food industry and large-scale catering facilities systematize frying processes to consider efficiency and productivity, and depending on the cooking method, it can be divided into batch processing and continuous processing.

[0013] Batch frying is an intermittent method in which a certain amount of ingredients is fried at once, then cooking is stopped and new ingredients are added. It is a traditional cooking method widely used in general restaurants, homes, and small-scale food manufacturers. However, batch frying has limitations, such as being inefficient for mass production due to the difficulty of continuous production, and being labor-intensive as it requires worker intervention in every cooking cycle.

[0014] Continuous frying is a method in which ingredients are mechanically and automatically fed, fried, and discharged on a production line, and it is primarily used in large-scale food factories. It is a system where a conveyor belt moves at a constant speed and the frying process is repeated continuously. This type of continuous frying is highly efficient for mass production, enabling the consistent and repetitive production of products of the same quality. Due to its automation, it offers significant benefits in reducing labor costs and labor expenses. Furthermore, since cooking conditions (temperature, time, etc.) are standardized, it is easy to maintain consistency in product quality.

[0015] Accordingly, the applicant filed and registered a continuous frying device capable of continuous cooking, allowing for free line changes, and increasing efficiency even in small-batch production (10-2773011 (published on February 26, 2025)).

[0016] As shown in drawings Fig. 19 and Fig. 20, the applicant's continuous frying device includes a main body (4) in which a received fluid circulates, a heating unit (5) installed in the main body (4) to control the temperature of the fluid, a circulation unit (6) installed in the main body (4) to circulate the fluid, and a transfer unit (7) installed in the main body (4) to be able to move up and down to transfer the fried food.

[0017] The main body (4) includes a body (41) in which a fluid space (411) is formed, and a partition (42) disposed in the fluid space (411) and partitioning the fluid space (411) into a circulation space (411a) in which a circulation part (6) and a heating part (5) are disposed, and a cooking space (411b) in which a transfer part (7) is disposed.

[0018] However, the above-mentioned continuous frying device has a complex structure in that the compartment section (42) and the transfer section (7) are installed together inside the main body (4), and also entails the cumbersome task of the user having to manually separate the compartment section (42) from the body (41) to clean the circulation space (411a). As a result, it is inefficient in terms of maintenance and hygiene management of the continuous frying device, and the burden on the operator increases.

[0019] The present invention provides a continuous batch frying device that arranges a plurality of frying units to continuously and automatically perform a step-by-step frying process of the food, and at the same time, allows the interior of the frying tank body, in which a heating unit and a circulation fan are arranged, to be completely exposed when the basket is raised, thereby facilitating cleaning and maintenance.

[0020] A continuous batch frying device according to one embodiment of the present invention comprises: a frying tank having a fluid space formed therein for receiving frying oil; a basket having a cooking space formed therein and disposed to be able to move up and down in the fluid space; a lifting unit installed in the frying tank for raising and lowering the basket; a heating unit installed in the frying tank for controlling the temperature of the frying oil; and a circulation unit installed in the frying tank for circulating the frying oil into the cooking space and the space between the basket and the frying tank.

[0021] When the basket is positioned in the fluid space, the frying oil can circulate between the interior of the basket and the interspace.

[0022] The frying oil in the above interspace can be sprayed from the upper side of the basket into the cooking space and come into contact with the fried food.

[0023] When the basket rises in the fluid space, the heating part, the circulation part, and the inner circumference of the frying tank may be exposed.

[0024] The above cooking space can be opened to one side of the basket.

[0025] The above continuous batch frying device may further include a conveying unit installed inside the basket and capable of conveying the fried food, and a slope hinged to the basket at one open side of the cooking space and capable of controlling the one open side.

[0026] When the basket descending according to the driving of the lifting unit is submerged in the frying oil, the slope closes one side of the cooking space, and when the basket rises, it exits the frying oil and the slope rotates to open one side of the cooking space, and the fried food of the conveying unit can fall through the slope and be discharged.

[0027] The slope may include a pair of drums positioned on one side of the open of the basket, a pair of guides hinged to one end so as to rotate on the pair of drums, and a slope body connecting the pair of guides and on which the fried food can slide.

[0028] The above pair of drums may each be coupled to one open side of the basket and support the drive shaft of the conveying unit so as to rotate, and may include a bushing member to which the pair of guides are connected, and a flange member protruding from the bushing member and coupled to the basket.

[0029] The slope may further include a first stopper member disposed on the upper side of one side of the basket and a second stopper member disposed on the lower side of one side of the basket.

[0030] The first stopper member and the second stopper member can each limit the rotation range of the slope.

[0031] The inner side of the slope closing one side of the cooking space is supported by the first stopper member and the outer side is supported by the frying tank, and the slope opening one side of the cooking space can be supported by the second stopper member.

[0032] A hinge hole is formed at one end of each of the pair of guides, in which each of the pair of drums is positioned, and a seating groove is formed on one side of the outer circumference of the pair of drums along the circumferential direction, in which the circumference of the hinge hole is seated, and a step is formed on one side of the outer circumference of the pair of drums, protruding from the seating groove and contacting the inner surface of the pair of guides, and the slope can rotate freely with respect to one end according to the lifting and lowering of the basket.

[0033] The basket may include a basket body connected to the lifting unit, a plurality of rail members spaced apart at the bottom of the basket body, and a tray that can be pulled out by being positioned between adjacent rail members. The basket has a cooking space formed inside that is vertically perforated and open to one side.

[0034] A slide groove into which the edge of the sieve is inserted may be formed in the rail member.

[0035] A discharge hole connecting the cooking space and the interspace is formed in the upper part of the basket body, and the frying oil in the cooking space flows into the interspace through the sieve by the operation of the circulation unit, passes through the heating unit, and can circulate to the cooking space through the discharge hole.

[0036] The heating unit is positioned in the interspace between the outer circumference of the basket and the inner circumference of the frying tank, and the circulation unit may be positioned in the interspace between the sieve of the basket and the bottom of the frying tank.

[0037] The above continuous batch frying device forms a single frying unit, and the frying units are arranged in a continuous manner, and adjacent frying units are connected by the slope, and the fried food that falls down the slope can be transferred to the adjacent frying unit.

[0038] The above continuous batch frying device may further include a supply unit connected to a frying unit located on one side and supplying the fried food, and a recovery unit connected to a frying unit located on the other side and containing the discharged fried food.

[0039] The above continuous batch frying device may further include a hood positioned above the frying tank.

[0040] The above continuous batch frying device may further include an internal frying tank disposed in the fluid space and dividing and connecting the fluid space into a basket space and an interspace.

[0041] The basket may include a basket body that is positioned in the internal frying tank, is connected to the lifting unit, and forms a transfer space having an inlet end and an outlet end; a conveyor that is positioned in the transfer space, connects the inlet end and the outlet end, and can transfer the fried food; and a guide body that is positioned at an angle at the inlet end and guides the incoming fried food to the conveyor.

[0042] The above slope is positioned at the discharge end, and one end can be connected to the drive shaft of the conveyor.

[0043] According to an embodiment of the present invention, uniformity of cooking quality and hygiene can be ensured through the lifting and lowering of a basket and an automatically opening and closing slope, efficient circulation and heating of frying oil, automatic transfer and discharge of food, and continuous arrangement of multiple frying units, and automation of the cooking process and mass production are possible. Therefore, the cooking efficiency of the food is increased, resulting in a significant improvement in work convenience.

[0044] According to an embodiment of the present invention, when the basket is raised by the driving of the lifting unit, the inner perimeter of the frying tank, in which the circulation fan of the heating unit and the circulation unit is arranged, is exposed. Consequently, the internal structure of the frying tank, including the frying oil circulation passage (intermediate space) as well as the interior of the cooking space, can be easily cleaned. As a result, hygienic management of the continuous batch frying device is facilitated, contamination of the frying oil can be minimized, and the accumulation of foreign substances and bacterial growth that may occur during prolonged use can be effectively prevented. Consequently, the cleanliness of the overall cooking environment and food hygiene safety are significantly improved.

[0045] According to an embodiment of the present invention, the slope automatically rotates in accordance with the lifting and lowering movement of the basket to control the opening and closing of the cooking space, and the cooked fried food is naturally discharged. Accordingly, the discharge process after cooking is automated, which significantly improves work efficiency, maintains consistency in cooking quality, and reduces the labor of the operator.

[0046] According to an embodiment of the present invention, the slope is composed of a drum, a guide, and a slope body, so that the discharge direction of the fried food is accurately maintained and structural stability is ensured, allowing the fried food to be discharged efficiently. Accordingly, there is an effect of preventing malfunction or discharge failure.

[0047] According to an embodiment of the present invention, the support structure for the rotation axis of the slope is composed of a bushing member and a flange member, thereby enabling more stable rotation of the slope, minimizing wear between parts even during repeated operation, and facilitating maintenance. Accordingly, the durability and reliability of the continuous batch frying device are improved.

[0048] According to an embodiment of the present invention, first and second stopper members are provided to physically limit the rotation range of the slope, thereby preventing structural damage or malfunction caused by excessive rotation of the slope. In addition, since the slope is always supported at a constant position, the airtightness and open stability of the cooking space are ensured.

[0049] According to an embodiment of the present invention, a slidable tray is disposed at the bottom of a basket and a discharge hole is formed at the top of the basket, so that frying oil passes through a heating unit and is then circulated back into the cooking space. Accordingly, the flow of frying oil is smooth, heat loss is minimal, and the purity of the oil can be maintained, thereby having the effect of maintaining consistent frying quality.

[0050] According to an embodiment of the present invention, the strainer is located at the bottom of the basket body and serves as an area where foreign substances, such as frying crumbs and fragments generated during cooking, accumulate. The strainer blocks the descent of foreign substances and inhibits contamination of the frying oil. Although a large amount of foreign substances accumulate in the strainer after cooking, since the strainer can be easily pulled out through the front of the basket body while the basket is in a raised state, the user or operator can directly access the contaminated area to physically remove the foreign substances and easily perform cleaning operations.

[0051] According to an embodiment of the present invention, a heating unit and a circulation unit are effectively arranged in the space between the basket and the frying tank, so that the frying oil is efficiently heated and circulated. This ensures that the heat distribution is evenly maintained, thereby preventing overheating of specific parts during cooking, and has the effect of increasing the stability of cooking quality and energy efficiency.

[0052] According to an embodiment of the present invention, a continuous batch frying device comprises a plurality of frying units sequentially connected by a slope, allowing the flow of the fried food to proceed naturally and continuously. This enables the implementation of mass production and an automated cooking system.

[0053] According to an embodiment of the present invention, a supply unit is positioned at the starting point of a continuous frying unit and a recovery unit is positioned at the ending point, thereby automating the input and recovery of the entire process. Accordingly, the entire process of the cooking line can be systematically organized, and the management of the production flow becomes easier.

[0054] According to an embodiment of the present invention, the conveying unit is composed of a driving shaft, a driven shaft, a mesh, and a driving unit, so that the fried food is conveyed within the basket at a constant speed and along a specific path. This allows for precise control of cooking time, improved uniformity of cooking, and the establishment of an automated conveying system.

[0055] According to an embodiment of the present invention, the lifting unit is composed of an actuator, a bracket, and a cover, thereby ensuring stable lifting of the basket. Furthermore, it prevents the ingress of external foreign substances, thereby increasing the durability of the continuous batch frying device, and the application of the cover has an advantageous effect in terms of hygiene.

[0056] According to an embodiment of the present invention, oil smoke or steam generated during frying can be effectively captured by a configuration equipped with a hood, thereby ensuring the comfort and hygiene of the cooking environment. In addition, an additional effect of improving air quality within the cooking area can also be achieved.

[0057] FIG. 1 is a schematic diagram showing a continuous batch frying device according to one embodiment of the present invention.

[0058] FIG. 2 is a schematic diagram showing the frying unit of FIG. 1.

[0059] FIG. 3 is a schematic diagram showing the state in which the frying unit basket at the tip of FIG. 2 is raised.

[0060] Figure 4 is a schematic diagram of the frying unit of Figure 3 disassembled.

[0061] Fig. 5 is a schematic diagram of the basket of Fig. 3 disassembled.

[0062] Fig. 6 is an exploded view of the slope and conveying section of Fig. 5.

[0063] FIG. 7 is a schematic diagram showing the operating state of the slope of FIG. 5.

[0064] FIG. 8 is a schematic diagram showing the sieve of FIG. 5.

[0065] FIG. 9 is a cross-sectional view of the rear frying unit of FIG. 3 taken along the line IX-IX.

[0066] FIG. 10 is a cross-sectional view of the tip frying unit of FIG. 3 taken along the line X-X.

[0067] FIG. 11 is a schematic diagram showing a continuous batch frying device according to another embodiment of the present invention.

[0068] FIG. 12 is an exploded view of the continuous batch frying device of FIG. 11.

[0069] FIG. 13 is a cross-sectional view of FIG. 11 taken along the line XⅢ-XⅢ.

[0070] FIG. 14 is a cross-sectional view of FIG. 11 taken along the line XⅣ-XⅣ.

[0071] FIG. 15 is a schematic diagram showing the basket of FIG. 14 in a raised state.

[0072] FIG. 16 is a schematic diagram showing the basket discharge section of FIG. 12.

[0073] FIG. 17 is a schematic diagram showing the slope of FIG. 16.

[0074] FIG. 18 is a schematic diagram showing the operating state of the slope of FIG. 16.

[0075] FIG. 19 is an exploded view showing a conventional continuous frying device.

[0076] FIG. 20 is a cross-sectional view showing the main body of FIG. 19.

[0077] Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings so that those skilled in the art can easily implement the present invention. However, the present invention may be embodied in various different forms and is not limited to the embodiments described herein. Throughout the specification, similar parts are denoted by the same reference numerals.

[0078] Then, a continuous batch frying device according to one embodiment of the present invention will be described with reference to FIGS. 1 to 10.

[0079] First, referring to Figure 1, the continuous batch frying device according to the present embodiment includes a supply unit (F), a plurality of frying units (30a), and a recovery unit (R), and the plurality of frying units are sequentially connected so that the flow of the fried food can proceed naturally and continuously, thereby enabling mass production and an automated cooking system.

[0080] The frying units (30a) are arranged in a plurality. A supply unit (F) is positioned at the starting point, which is the front end, and a recovery unit (R) is positioned at the end point, which is the rear end. The supply unit (F) can supply the fried food to the first frying unit (30a) using a conveyor structure. The supply unit (F) is not limited to a conveyor structure. The recovery unit (R) recovers and holds the fried food discharged from the frying unit (30n) located at the end. The recovery unit (R) is formed using a conveyor structure. However, the recovery unit (R) may also be formed in the shape of a basket. The structure of the recovery unit (R) may vary depending on the design of the continuous batch frying device (1).

[0081] Multiple frying units (30a) arranged in a series are connected and configured to independently set and control the temperature of each. Each frying unit (30a) can maintain different temperature conditions. Accordingly, the first frying unit (30a) can perform a preliminary frying to cook the surface of the ingredients, the second frying unit can perform a middle frying to cook the inside evenly, and the third frying unit (30n) can perform a final frying to enhance the texture and flavor. The number of frying units (30a, 30n) may vary depending on the type of food to be fried, the cooking method, etc.

[0082] This continuous and separated frying process ensures consistent quality of the fried food and significantly improves cooking efficiency. Furthermore, the ability to precisely control cooking conditions enables customized frying suitable for various ingredients. Additionally, the automation of input and retrieval throughout the entire cooking process allows for a systematic organization of the entire cooking line and facilitates the management of the production flow.

[0083] Referring further to drawings FIGS. 2 to 10, the frying unit (30a), which is configured and arranged in multiple units, each includes a frying tank (31), a basket (32), a lifting unit (33), a heating unit (36), and a circulation unit (37), and is composed of the same structural module. The inside of the frying tank (31) is easily exposed through the lifting basket (32), making cleaning easy and facilitating hygiene management by preventing the residue of oil stains or foreign substances. The frying unit (30a) may further include a conveying unit (34) and a slope (35). Additionally, the frying unit (30a) may further include a hood (38).

[0084] The frying unit (30a) at the front and the frying unit (30n) at the rear have the same configuration and function. Accordingly, the explanation will be based on the frying unit (30a) at the front.

[0085] The frying tank (31) includes a frame part (311) and a frying tank body (312) and forms the outer shape of the frying unit (30a).

[0086] The frame section (311) is a basic frame structure responsible for the overall appearance of the frying unit (30a) and includes a horizontal frame, a vertical frame, and a panel that surrounds them.

[0087] The horizontal frame and the vertical frame are combined to form a sturdy square frame, which can stably support the internal components of the frying unit (30a).

[0088] A leveling mechanism is installed at the bottom of the vertical frame to maintain the horizontal state of the device, and wheels may be additionally attached to facilitate the movement of the frying unit (30a). Accordingly, both the stability and mobility of the frying unit (30a) can be secured simultaneously, allowing for flexible operation depending on the installation environment.

[0089] The panels are attached to the outer sides of the horizontal and vertical frames to protect the internal structure while providing an aesthetic appearance, and are finished to facilitate cleaning and maintenance. The panels are formed from stainless steel or hygienic synthetic materials, ensuring heat resistance and stain resistance.

[0090] Additionally, the frame (311) has an upperly open placement space (311a) formed therein, so that the placement space (311a) is configured to efficiently arrange the electrical and mechanical components of the frying unit (30a). This placement space (311a) improves accessibility to internal components, making installation, inspection, and maintenance easier.

[0091] In addition, an operating unit (39) connected to a circuit unit (not shown) is positioned on the front of the frame unit (311). A program for controlling the frying unit (30a) is designed in the circuit unit. The user can directly control the frying unit (30a) through the operating unit (39). Through the operating unit (39), various operating conditions such as power ON / OFF, cooking time setting, cooking temperature control, and the speed of the conveying unit can be easily set. The operating unit (39) can be implemented in the form of a button, dial, touch panel, etc., and the operator's convenience and safety are improved through an intuitive user interface.

[0092] The configuration of such a frame (311) plays an important role in ensuring the durability and stability of the device, while simultaneously greatly increasing the efficiency of operation and maintenance.

[0093] The frying tank body (312) is a container structure that accommodates frying oil used in the frying process, and a fluid space (312a) is formed inside. The fluid space (312a) has an open top structure. The fluid space (312a) is made of a material and structure that takes into account internal capacity and heat preservation characteristics so that sufficient storage of frying oil and efficient heat transfer can be achieved.

[0094] The portion of the frying tank body (312) forming the upper circumference of the fluid space (312a) is formed as an inclined surface (312d). The inclined surface (312d) prevents the frying oil from leaking out to the outside when the frying oil sloshes or overflows in the fluid space (312a).

[0095] A drain hole (312c) is formed in the bottom (312b) of the fluid space (312a). The bottom (312b) of the fluid space (312a) is sloped toward the drain hole (312c). The sloped bottom (312b) guides frying oil and foreign matter in the fluid space (312a) to be naturally discharged toward the drain hole (312c). Accordingly, it is easy to remove residual oil when replacing frying oil, and the accumulation of foreign matter can be minimized during cleaning, allowing for hygienic maintenance.

[0096] A drain pipe (313) forming a flow path for discharging frying oil to the outside is connected to the drain hole (312c). A valve (313a) for controlling the drainage of frying oil is connected to the drain pipe (313). The drain hole (312c) protrudes from the lower part of the frying tank body (312).

[0097] The frying tank body (312) is stably installed in the placement space (311a) and is seated on the frame part (311). Since the frying tank body (312) is fixed to the frame part (311), stable frying can be performed without shaking during operation. With the frying tank body (312) seated on the frame part (311), the lever (313b) of the valve (313a) is exposed to the front of the frame part (311). Accordingly, the ease and safety of operating the lever (313b) are improved.

[0098] The basket (32) includes a basket body (321), a rail member (322), and a tray (323), and is capable of holding fried food and moving up and down in a fluid space (312a) to perform frying cooking.

[0099] A cooking space (321a) is formed in the basket body (321). The cooking space (321a) penetrates the interior of the basket body (321) in an up-and-down direction and has a structure with one side open.

[0100] The rear (321c) of the basket body (321) protrudes further upward relative to the front (321b) with respect to the bottom surface.

[0101] A plurality of discharge holes (321d) are formed on the upper portions of the front (321b) and rear (321c) of the basket body (321). The discharge holes (321d) are distributed at regular intervals along the longitudinal direction of the basket body (321). The discharge holes (321d) of the front (321b) and rear (321c) are aligned on the same plane.

[0102] The basket body (321) is placed in the fluid space (312a) and connected to the lifting unit (33). The basket body (321) can be raised by the operation of the lifting unit (33). The lowered basket body (321) can be submerged in frying oil, and the raised basket body (321) can be removed from the frying oil.

[0103] The outer circumference of the basket body (321) located in the fluid space (312a), the inner circumference of the frying tank body (312) forming the fluid space (312a), and the bottom of the basket body (321) and the inner bottom of the fluid space (312a) are spaced apart. Accordingly, an interspace (S) is formed between the basket body (321) and the frying tank body (312). The interspace (S) is utilized as a circulation passage through which the flow and circulation of frying oil can be carried out smoothly.

[0104] When the basket body (321) is submerged in the frying oil in the fluid space (312a), the frying oil can flow into the cooking space (321a) through the perforated lower part of the basket body (321). Additionally, the frying oil in the interspace (S) can flow into the cooking space (321a) through the discharge hole (321d). Since the discharge hole (321d) is distributed, the frying oil in the interspace (S) flows evenly into the cooking space (321a). This structure ensures the circulation of the frying oil and allows heat to be transferred uniformly throughout the cooking space (321a), so that frying can proceed evenly regardless of the size or position of the food being fried.

[0105] The rail member (322) is positioned at the bottom of the basket body (321), connecting the front (321b) and the rear (321c), and contributes to securing the overall rigidity and stability of the basket body (321). A slide groove (322a) is formed along the longitudinal direction of the rail member (322). The rail member (322) is arranged along the longitudinal direction of the basket body (321). A tray space (322b) is formed between adjacent rail members (322).

[0106] The sieve (323) is positioned in the sieve space (322b), and its edge portion is inserted into the slide groove (322a) and supported. Accordingly, the rail member (322) supports the sieve (323). The sieve (323) can be withdrawn from the sieve space (322b) through the front (321b), making maintenance and cleaning easy.

[0107] The tray (323) prevents crumbs or residues generated during the cooking process of the fried food in the cooking space (321a) from entering the interspace (S). This performs the function of maintaining the cleanliness of the frying oil and blocking foreign substances from entering without reducing the circulation efficiency of the frying oil.

[0108] A plurality of sieve holes (323a) are formed in the sieve (323). As illustrated in Fig. 8a), the sieve holes (323a) can be distributed across the entire surface area of ​​the sieve (323). Additionally, as illustrated in Fig. 8b), the sieve holes (323a) can be concentrated in the central portion. As such, the distribution pattern, size, shape, spacing, etc., of the sieve holes (323a) can be varied in design by considering the purpose of use, cooking environment, type of fried food, ease of maintenance, etc.

[0109] Meanwhile, a filter element (not shown) composed of non-woven fabric or the like may be placed on the sieve (323) as needed. The filter element can additionally block fine debris or contaminants from entering the interspace (S). The filter element can be replaced or used as a single-use item to further enhance hygiene.

[0110] When the basket body (321) is removed from the frying oil, the strainer (323) can be pulled out through the front (321b) of the basket body (321), so that there is also excellent accessibility for washing and replacement.

[0111] Such a tray (323) greatly improves hygiene management, cooking efficiency, and ease of maintenance of the continuous batch frying device.

[0112] In addition, the outer circumference of the basket body (321) is separated from the inner circumference of the frying tank body (312), so the basket body (321) that is moving up and down does not interfere with the frying tank body (312). This enables the smooth movement of the basket body (321) and prevents damage caused by friction or collision.

[0113] The lifting unit (33) includes an actuator (331), a bracket (332), and a cover (333) and lifts the basket (32).

[0114] The actuator (331) is positioned at the rear of the frame (311) and enables the lifting and lowering of the basket (32). The actuator (331) includes an electric cylinder, thereby enabling precise position control and providing consistent operational performance during repeated operation. The actuator (331) is not limited to a specific embodiment and can be replaced with an actuator using compressed air or oil as the operating fluid, depending on design conditions, installation environment, or user requirements.

[0115] By placing the actuator (331) at the rear of the frame (311), interference with the control unit or workspace can be minimized, and the openness of the front of the device and user accessibility can be secured.

[0116] The bracket (332) is combined with the rear (321c). The bracket (332) is formed along the longitudinal direction at the top of the rear (321c) and protrudes backward. The bracket (332) is perpendicular to the rear (321c). The bracket (332) is positioned to be aligned with the operating direction of the actuator (331) and is connected to the rod of the actuator (331).

[0117] The linear motion of the actuator (331) is transmitted to the entire basket (32) via the bracket (332). That is, the bracket (332) is a connecting medium that effectively transmits the driving force of the lifting unit (33) to the basket (32), thereby enabling the lifting operation of the basket (32) to be performed stably and quickly.

[0118] The cover (333) covers the bracket (332). The cover (333) protrudes above the bracket (332). The cover (333) protects the joint between the bracket (332) and the rod of the actuator (331) from external impacts, dust, frying oil, and other contaminants.

[0119] The conveying unit (34) includes a driving shaft (341), a driving unit (343), a driven shaft (344), and a mesh (345), and can convey fried food in the cooking space (321a).

[0120] The drive shaft (341) is located at the lower side open in the cooking space (321a) and is rotatably connected to the front (321b) and rear (321c). A sprocket (342) is connected to the drive shaft (341). The sprocket (342) is arranged along the longitudinal direction of the drive shaft (341).

[0121] The drive unit (343) is coupled to the outer surface of the rear (321c). The drive unit (343) is power-connected to one end of the drive shaft (341). The drive unit (343) includes a motor, a reduction gear, etc., and transmits power to the drive shaft (341) to induce rotation. The drive unit (343) and the drive shaft (341) are power-connected using a chain-sprocket method. However, various drive mechanisms such as gears, belts, and couplings may be applied to the power connection between the drive unit (343) and the drive shaft (341). Depending on the operation of the drive unit (343), the drive shaft (341) can rotate on one side of the cooking space (321a).

[0122] The driven shaft (344) is positioned on the other side of the cooking space (321a) opposite the driving shaft (341) and is rotatably coupled to the front (321b) and rear (321c). The driven shaft (344) is located on the same plane as the driving shaft (341) and is horizontal.

[0123] The mesh (345) is formed in a continuous structure in the form of a closed loop and is wound around a drive shaft (341) and a driven shaft (344). The mesh (345) maintains a meshing state with multiple sprockets (342) of the drive shaft (341), so that the mesh (345) moves continuously along a certain trajectory according to the rotation of the drive shaft (341). At this time, the mesh (345) transports the fried food by circulating from one side to the other in the cooking space (321a). Through this, position control of the fried food, mobile cooking, or discharge operations during the cooking process can be automated.

[0124] The transfer unit (34) improves cooking efficiency and automation levels, and enables repetitive and precise transfer of fried food, thereby reducing manual intervention by workers and improving quality uniformity and hygiene.

[0125] The slope (35) includes a pair of drums (351), a pair of guides (352), and a slope body (353), and is connected to a basket (32) at one open side of the cooking space (321a) to control the open side. The slope (35) may further include a first stopper member (354) and a second stopper member (355).

[0126] A pair of drums (351) each include a bushing member (351a) and a flange member (351b) and are coupled to a basket body (321) to support a drive shaft (341) so as to rotate and to support a pair of guides (352).

[0127] The bushing member (351a) has an internal opening along the longitudinal direction and both ends of the drive shaft (341) pass through it. The inner circumference of the bushing member (351a) supports the drive shaft (341) to rotate, thereby minimizing resistance of the drive shaft (341). The bushing member (351a) may maintain a gap in contact with the drive shaft (341), or a bearing, a lubricating member, etc. may be placed therein to contribute to reducing rotational friction and improving durability.

[0128] The flange member (351b) is formed in a shape that protrudes outward from one edge of the bushing member (351a). The flange member (351b) is attached to one side of the basket body (321). Accordingly, the alignment and durability of the entire drive system and support system are ensured, and stable rotational drive can be maintained without structural deformation even during long-term use.

[0129] A pair of guides (352) have hinge holes (352a) formed therein and are coupled to a bushing member (351a). A pair of guides (352) are formed with a hinge structure that can rotate with the bushing member (351a) as the central axis.

[0130] A pair of guides (352) are formed in a shape that protrudes from the bushing member (351a). The pair of guides (352) are formed in a tapered shape in which the cross-sectional area gradually decreases as they move away from the bushing member (351a).

[0131] The slope body (353) is formed in the shape of a flat panel having a predetermined width and length. One end and the other end of the slope body (353) are each connected to a pair of guides (352). The slope body (353) is coupled to the lower side of the pair of guides (352). The slope body (353) and the pair of guides (352) are perpendicular to each other. Due to this coupling relationship, the slope body (353) has an integrated structure together with the guides (352).

[0132] When the basket body (321) is removed from the frying oil, the slope body (353) maintains a state in which one side of the basket body (321) is closed. When the drive shaft (341) rotates by driving the drive unit (343), the basket body (321), with its center of gravity located on the upper outer side, rotates outwardly with respect to the bushing member (351a) to open one side of the basket body (321). When the basket body (321) is raised to its maximum height by the lifting unit (33), the slope body (353) maintains an inclined state and is located below the net (345).

[0133] At this time, the upper outer side of the slope body (353) can be supported by the frying tank body (312) of an adjacent frying unit. The adjacent frying units can be connected by the slope body (353). The fried food placed on the conveying section (34) can slide along the slope body (353) and flow into the second frying unit.

[0134] On the other hand, when the basket body (321) is submerged in frying oil, the outer side of the slope body (353) comes into contact with the upper part of the frying tank body (312) and rotates around the bushing member (351a) to maintain an upright state. At this time, one open side of the basket body (321) can be closed. The outer side of the slope body (353) can be supported on the inner surface of the frying tank body (312).

[0135] This slope (35) can rotate freely with respect to the bushing member (351a) and is stably supported to facilitate the transfer flow of fried food in the cooking space (321a).

[0136] The first stopper member (354) is formed in a pre-set bar shape. The first stopper member (354) is positioned in an upper area on one side of the basket body (321) and connects the front (321b) and the rear (321c). However, the first stopper member (354) can be formed in a pin shape and connected to the front (321b) and the rear (321c), respectively. The first stopper member (354) supports the inner side of the upright slope body (353) and limits the rotation range so that the slope body (353) does not rotate into the cooking space (321a).

[0137] Meanwhile, the first stopper member (354) can contribute to securing the upper structural rigidity of the basket body (321) and preventing twisting.

[0138] The second stopper member (355) is formed in the shape of a pin and is connected to the front (321b) and rear (321c), respectively, at the lower side of one side of the basket body (321). The end of the second stopper member (355) protrudes into the cooking space (321a) from the front (321b) and rear (321c). The second stopper member (355) supports the outer side of the lower side of the inclined slope body (353) to limit the rotation range of the slope body (353).

[0139] The heating unit (36) is a heat source unit placed in the interspace (S) formed between the outer circumference of the basket body (321) and the inner circumference of the frying tank body (312). This heating unit can supply heat directly to the frying oil in the interspace (S) to rapidly and stably raise the temperature of the frying oil. The heating unit (36) is attached to the bottom of the frying tank body (312).

[0140] The heating unit (36) may be composed of an electric heater, a heating wire, or other heat generating means. The frying oil is heated by contact with the heating unit (36), heat radiation, or conduction, and can thus quickly reach a set cooking temperature. This heat transfer method contributes to increasing cooking efficiency and minimizing temperature variations, thereby maintaining uniform quality of the fried food.

[0141] In addition, the heating unit (36) is positioned at a distance from the basket body (321) so as not to interfere with the lifting operation of the basket. When the basket body (321) is raised, the heating unit (36) is completely exposed inside the frying tank body (312), thus providing excellent accessibility and ease of cleaning.

[0142] In this way, the heating unit (36) can rapidly and stably heat the frying oil to ensure cooking efficiency and uniformity of cooking quality, and through stable placement that does not interfere with the basket, it has the effect of improving the reliability and maintainability of the continuous batch frying device (1). The circulation unit (37) includes a circulation drive unit (371) and a circulation fan (372) and circulates the frying oil in the cooking space (321a) and the space between (S).

[0143] The circulation drive unit (371) includes a motor and a disk and is coupled to the bottom outer surface of the frying tank body (312) in the placement space (311a). The motor is electrically connected to the control unit and can be driven according to a program designed in the control unit. The disk can be rotated by being powered by the motor. A magnet is placed on the disk.

[0144] The circulation fan (372) is placed on the bottom of the frying tank body (312). The center of the circulation fan (372) is in contact with the bottom of the frying tank body (312). The circulation fan (372) can rotate around an axis. Magnets are placed on the circulation fan (372). An attractive force is generated between the magnets of the circulation fan (372) and the magnets of the disc. Consequently, the circulation fan (372) can rotate on the bottom of the frying tank body (312) due to the rotation of the disc. Since the disc and the circulation fan (372) are connected by an attractive force, it is not necessary to form a hole in the bottom of the frying tank body (312) to connect the disc and the circulation fan (372). This prevents problems such as oil leakage that could occur due to the formation of a hole.

[0145] The hood (38) is positioned on the cover (333). The hood (38) is integrated with the cover (333). However, the hood (38) may be installed separately. The hood (38) can actively suck up cooking harmful substances, such as oil smoke, fine particles, and vaporized oil components generated during frying. The hood (38) may be equipped with suction means such as a blower or an intake fan. Depending on the needs, the hood (38) may be equipped with purification means such as a deodorizing filter, an oil collection filter, an activated carbon layer, or a HEPA filter, so that the sucked-up oil vapor can be discharged to the outside or re-released after purification through an internal circulation structure.

[0146] The hood (38) may include a guide channel or guide duct to ensure a smooth exhaust flow after suction, and an exhaust port is formed at the top or rear of the hood (38) to facilitate the discharge of external air.

[0147] A hood (38) like this prevents harmful air pollutants that may be generated during frying from spreading into the user's breathing area, thereby making it advantageous to maintain the comfort and hygiene of the work environment.

[0148] The following describes the operation of the continuous batch frying device described above with reference to FIGS. 1 to 10.

[0149] The frying units (30a, 30n) are arranged in a continuous sequence. A supply unit (F) is connected to the frying unit (30a) at the starting point, and a recovery unit (R) is connected to the frying unit (30n) at the end point.

[0150] Frying oil is contained in the fluid space (312a). The basket (32) is lowered and submerged in the frying oil. The frying oil is in the interspace (S) and the cooking space (321a). The supply unit (F) can supply the frying material to the frying unit (30a) at the tip. The frying material can be placed on the mesh (345) and immersed in the frying oil. However, the basket (32) may be raised and be outside the frying oil. The frying material may be placed on the mesh (345). Afterward, the basket (32) can be lowered and immersed in the frying oil.

[0151] Meanwhile, when the basket (32) is submerged in frying oil, it may float in the frying oil depending on its physical properties such as shape, density, size, and material composition.

[0152] Due to the rotation of the circulation fan (372), the frying oil between the bottom of the basket body (321) and the frying tank body (312) flows to the side portion where the heating part (36) is located and comes into contact with the heating part (36). The frying oil can be heated by the heating part (36). The heated fluid flows into the cooking space (321a) through the discharge hole (321d) and comes into contact with the supplied frying material. The frying oil in the cooking space (321a) flows into the bottom of the basket body (321) and the frying tank body (312) through the sieve (323) and circulates. Then, by operating the hood (38), oil smoke, fine particles, etc. generated from the frying oil are sucked in and discharged.

[0153] Meanwhile, the frying material in the cooking space (321a) is submerged in frying oil, and at this time, the lower part of the frying material naturally comes into direct contact with the frying oil contained in the fluid space (312a) to be cooked. Also, the frying oil introduced through the discharge hole (321d) comes into contact with the upper part of the frying material, so the upper surface of the frying material can also be cooked. This structural configuration enables uniform heat transfer to both the upper and lower parts of the frying material without the need for flipping or rotating devices required in conventional frying methods. Therefore, since the upper and lower parts are heated and cooked simultaneously without flipping the frying material, there is an effect of cooking the frying material uniformly throughout.

[0154] According to the designed program of the continuous batch frying device, the basket (32) is raised. The fried food is removed from the frying oil and exposed. By the movement of the mesh (345), the fried food can be transferred to one side of the open basket (32).

[0155] And as the basket (32) rises, the slope (35) also moves out of the frying oil. The slope (35) gradually rotates outward from the basket (32) relative to the bushing member (351a). One side of the basket (32) is open, and the slope body (353) is tilted so that its upper outer side comes into contact with the inclined surface (312d) of an adjacent frying unit. That is, the first frying unit (30a) and the second frying unit are connected by the slope (35).

[0156] The raised basket (32) retrieves the fried food from the frying oil, and the fried food moves toward the slope (35) by the drive of the conveyor (34). The fried food falls from the net (345) onto the inclined slope (35) and can be fed into the cooking space (321a) of the second frying unit by the guide of the slope (35).

[0157] In addition, harmful cooking substances generated during the cooking process can be discharged through the hood (38), creating a pleasant cooking environment.

[0158] Therefore, since the basket (32) and the slope (35) move automatically and the feeding, cooking, and discharging of the fried food are performed continuously, labor consumption in the cooking environment can be reduced and cooking speed increased. In addition, since the fried food is fed from one side and discharged from the other, continuous cooking is possible without interruption of work.

[0159] And, when the basket (32) is raised, the basket body (321) is withdrawn from the frying tank (31), exposing not only the inner circumference of the fluid space (312a) but also the heating part (36) and the circulation fan (372) placed in the frying tank body (312). This configuration has a significant advantage in terms of cleaning and hygiene management after frying operations. That is, when the basket (32) is raised, the fluid space (312a) is opened, and the entire structure including the bottom and sides of the basket body (321) is visible. At the same time, the heating part (36) and the circulation fan (372) placed on the bottom are also exposed, so the user can easily and efficiently clean the inside of the frying tank body (312) using a cleaning tool or high-pressure water.

[0160] In particular, the interior of the frying tank body (312) is a major area where frying crumbs, oil stains, and solid residues accumulate during cooking, and as the basket (32) rises, it becomes easy to access these contaminants, thereby improving the ease of maintaining hygiene and the efficiency of equipment maintenance.

[0161] In addition, since the structure maintains a certain distance between the basket (32) and the frying tank body (312) so as not to cause interference, the lifting and lowering of the basket is not obstructed, and the exposed heating part (36) and circulation fan (372) are also easily accessible for cleaning without damage from external forces.

[0162] Foreign substances such as frying crumbs and fragments generated during cooking accumulate in the sieve (323), and the sieve (323) can be pulled out through the front (321b) while the basket (32) is raised. The user can directly access the contaminated area without separate disassembly work, and the sieve (323) can be easily pulled out through the front (321b), greatly improving the convenience of maintenance and cleaning work.

[0163] In addition, a plurality of sieve holes (323a) are formed in the sieve (323), allowing cleaning water to pass through smoothly during washing and efficiently discharging contaminants. Furthermore, since it is possible to withdraw and wash the sieve with the filter member attached as needed, maintenance efficiency is high, and the hygienic condition of the cooking appliance can be stably maintained for a long time.

[0164] As a result, the sieve (323) can be pulled out as the basket (32) moves upward, which has very practical effects in terms of ease of cleaning, speed of maintenance, and improved hygiene.

[0165] Next, a continuous batch frying apparatus according to another embodiment of the present invention will be described with reference to FIGS. 11 to 18.

[0166] Referring to FIGS. 11 to 18, the continuous batch frying device (2) according to the present embodiment includes a main body (10), a frying tank main body (20), an internal frying tank (90), a heating unit (40), a circulation unit (50), a basket (60), and a slope (70), and enables continuous cooking, allows for free line changes, increases efficiency even in small-batch production, increases cooking efficiency by circulating the fluid used for frying, and automates frying. The continuous batch frying device (2) may further include a hood (80).

[0167] Here, the main body (10), frying tank main body (20), heating part (40), circulation part (50), basket (60), slope (70) and hood (80) may be the same as the frame part (311), frying tank main body (312), heating part (36), circulation part (37), basket (32), slope (35) and hood (38) of the continuous batch frying device (1) according to the embodiments of FIGS. 1 to 10.

[0168] Unlike the continuous batch frying device (1) according to the embodiments of FIGS. 1 to 10, the continuous batch frying device (2) according to the present embodiment may further include an internal frying tank (90).

[0169] In addition, the main body (10), frying tank main body (20), inner frying tank (90), heating unit (40), circulation unit (50), basket (60), and slope (70) of the continuous batch frying device (2) according to the present embodiment are combined to form a single frying unit (2a, 2b). The frying units (2a, 2b) can be arranged in a continuous sequence and placed adjacent to each other. The fried food from the first frying unit (2a) is sent to the second frying unit (2b), and the fried food from the second frying unit (2b) can be sent to the third frying unit. Accordingly, the initial frying, intermediate frying, and final frying cooking can be performed continuously in the continuous batch frying device (2).

[0170] The first frying unit (2a) and the second frying unit (2b) have the same configuration and function. Accordingly, the explanation will be based on the first frying unit (2a).

[0171] The main body (10) forms the outer shape of the frying unit (2a). The main body (10) includes a horizontal frame, a vertical frame, and a panel. The horizontal frame, the vertical frame, and the panel are combined in a composite manner. The main body (10) has a placement space (11) formed by the horizontal frame, the vertical frame, and the panel. The placement space (11) is open to the top of the main body (10). An operating part (12) capable of setting the power, cooking time, temperature, etc. is formed on the front of the main body (10).

[0172] The frying tank body (20) has a fluid space (21) formed inside and is placed in the placement space (11). The fluid space (21) is open to the top of the frying tank body (20). The fluid space (21) can accommodate frying oil (fluid) for frying.

[0173] The fluid space (21) can be divided into a first space (21a), a second space (21b), and a third space (21c) from top to bottom. The first space (21a) is a vertical space connected to the upper part of the frying tank body (20), and the second space (21b) has an inclined bottom (211b) and connects the first space (21a) and the third space (21c). The third space (21c) is a vertical space and has a predetermined depth.

[0174] The upper corner portions of the one end and the other end connecting the upper surface of the frying tank body (20) and the perimeter of the fluid space (21) are formed as inclined surfaces (22).

[0175] The inner frying tank (90) includes a bottom portion (93) and a perimeter portion (94) and is positioned in the fluid space (21). The inner frying tank (90) divides the fluid space (21) into a basket space (91) where frying is performed and an intermediate space (92) for heating the fluid.

[0176] Inclined surfaces (93a) are formed on both sides of the bottom portion (93) of the inner frying tank (90). The inclined surfaces (93a) are in contact with the inclined bottom (211b). The center of the bottom portion (93) is separated from the bottom of the third space (21c).

[0177] The inner frying tank (90) is seated inside the frying tank body (20) so that it can be separated through the bottom portion (93). Separation of the inner frying tank (90) and the frying tank body (20) has the effect of making it easy to clean the inner surface of the frying tank body (20).

[0178] The perimeter (94) of the inner frying tank (90) is positioned along the edge of the bottom portion (93) and protrudes upward. The outer perimeter of the perimeter (94) is separated from the inner perimeter of the fluid space (21). The interspace (92) is the part between the inner frying tank (90) and the frying tank body (20), and the basket space (91) is the inner space of the inner frying tank (90). The basket space (91) is open to the top of the inner frying tank (90).

[0179] Fluid is contained in the basket space (91) and the space between (92). An inlet hole (931) is formed in the bottom portion (93) to connect the basket space (91) and the space between (92), allowing fluid from the basket space (91) to flow into the space between (92).

[0180] A filter member (95) is placed in the inlet hole (931). The filter member (95) is formed in a mesh shape. The filter member (95) can block crumbs generated during cooking in the basket space (91) from entering the interspace (92).

[0181] A discharge hole (941) is formed on the upper side of the perimeter (94) through which fluid from the interspace (92) flows into the basket space (91). The discharge holes (941) are formed in the vertical direction of the perimeter (94) and are formed in multiple numbers spaced apart in the longitudinal direction. Fluid can be sprayed from the discharge holes (941) into the basket space (91). A nozzle (not shown) for controlling the spraying of fluid may be installed in the discharge holes (941).

[0182] The heating unit (40) is configured to be placed in the interspace (92) and coupled to the frying tank body (20), and is located between the outer circumference of the inner frying tank (90) and the inner circumference of the frying tank body (20). The heating unit (40) is arranged to extend along the length direction of the frying tank body (20).

[0183] The heating unit (40) can heat the fluid located in the interspace (92) using electrical energy. The heating unit (40) is electrically connected to the control unit (12), and the temperature of the fluid, heating time, etc., can be set through the control unit (12). In addition, the heating unit (40) can be operated automatically according to a pre-designed program in the control unit (12). The circulation unit (50) includes a circulation drive unit (51) and a circulation fan (52) and circulates the fluid in the basket space (91) and the interspace (92).

[0184] The circulating drive unit (51) includes a motor and a disk and is positioned on the bottom of the placement space (11). The motor is electrically connected to the control unit and can be driven according to a program designed in the control unit. The motor is coupled to the main body (10), and the disk is positioned so as to be rotatable on the bottom of the placement space (11). The motor and the disk are power-connected by a power transmission means. The disk can rotate on the bottom of the placement space (11) by the driving of the motor. A magnet is placed on the disk.

[0185] The circulation fan (52) is placed on the floor of the third space (21c). The central axis portion of the circulation fan (52) is in contact with the floor of the third space (21c). The circulation fan (52) can rotate around the axis. Magnets are placed on the circulation fan (52). An attractive force is generated between the magnets of the circulation fan (52) and the magnets of the disk. Consequently, the circulation fan (52) can rotate in the third space (21c) by rotating the disk. Since the disk and the circulation fan (52) are connected by magnets, it is not necessary to form a hole in the floor of the third space (21c) to connect the disk and the circulation fan (52). This prevents problems such as oil leakage that could occur due to the formation of a hole.

[0186] When the circulation fan (52) rotates in the third space (21c), the fluid in the basket space (91) passes through the filter member (95) and flows into the interspace (92). The fluid in the interspace (92) flows into the space between the frying tank body (20) and the inner frying tank (90) due to the rotational pressure of the circulation fan (52). At this time, the fluid comes into contact with the heating part (40) and can be heated by the heating part (40). The heated fluid can be sprayed into the basket space (91) through the discharge hole (941).

[0187] Accordingly, since the fluid flows from the bottom of the basket space (91) into the interspace (92) and is sprayed from the top of the interspace (92) into the basket space (91), the fluid in the basket space (91) can maintain a uniform temperature throughout.

[0188] The basket (60) includes a basket body and a lifting part (65) and can transport fried food in the basket space (91).

[0189] The basket body includes a basket body (61), a conveyor (63), and an induction body (64) and transports the fried food (A).

[0190] The basket body (61) is spaced apart in the front-rear direction within the basket space (91). Inside the basket body (61), a transfer space (62) having an inlet end (621) and an outlet end (622) is formed. The inlet end (621) is formed at one end of the basket body (61), and the outlet end (622) is formed at the other end. The basket body (61) is arranged along the upper and lower directions of the perimeter (94). An opening hole (611) is formed in the part of the basket body (61) that corresponds to the discharge hole (941). Fluid sprayed from the discharge hole (941) can flow into the space between the basket body (61) through the opening hole (611).

[0191] A conveyor (63) is positioned at the bottom between the basket body (61). The conveyor (63) connects the inlet end (621) and the discharge end (622). The conveyor (63) includes a drive shaft (631) positioned at the discharge end (622), a driven shaft (632) positioned at the inlet end (621), and a chain belt (633) connecting the drive shaft and the driven shaft. A motor electrically connected to the drive shaft is power-connected to the control unit. The motor can be driven according to a program designed in the control unit. A bracket is installed on the basket body (61) to support the edge of the chain belt and prevent sagging.

[0192] The guiding body (64) is positioned at the inlet end (621). The guiding body (64) is positioned along the upper-lower direction and is inclined toward the discharge end (622). The guiding body (64) can guide the fried food introduced through the inlet end (621) toward the discharge end (622). The discharge end (622) is open.

[0193] The lifting unit (65) is positioned on the back of the main body (10) and installed along the vertical direction. The lifting unit (65) includes an electric cylinder, a guide rail, and a guide block. The lifting unit (65) is electrically connected to the control unit. The lifting unit (65) can operate according to a program designed in the control unit.

[0194] The housing of the electric cylinder is connected to the main body (10), and the rod that can be withdrawn from the housing is connected to the basket main body. By driving the electric cylinder, the basket main body (10) can be raised and lowered in the basket space (91). The lowered basket main body is submerged in the fluid of the basket space (91), and the raised basket main body can be withdrawn from the fluid of the basket space (91) to the outside of the main body (10).

[0195] The slope (70) includes a pair of drums (71), a pair of guides (72), and a slope body (73), and is connected at one end to the discharge end (622) so as to be movable, and can move along the rising basket (60) and guides the fried food dropped from the conveyor (63) to be supplied to the second frying unit (2b).

[0196] A pair of drums (71) are positioned on both sides of the drive shaft (631) and are coupled to the basket body (61). On the outer (one side) portion of the outer circumference of the pair of drums (71), a seating groove (711) is formed along the circumferential direction. On the other (inner) portion of the outer circumference of the pair of drums (71), a step (712) protruding from the seating groove (711) is formed.

[0197] A pair of guides (72) are each positioned on both sides of the drive shaft (631). A hinge hole (721) is formed at one end of each of the pair of guides (72) to be seated in a seating groove (711). The inner surface of each of the pair of guides (72) is in contact with a step (712). Accordingly, the pair of guides (72) do not move in a direction toward each other.

[0198] A pair of guides (72) are connected to a pair of drums (71) in a free-end form. The pair of guides (72) can rotate freely along the circumference of the seating groove (711) and the step (712).

[0199] The slope body (73) is positioned between a pair of guides (72) and connected to the pair of guides (72). The slope body (73) is located below the chain belt of the conveyor (63). One end of the slope body (73) is adjacent to the drive shaft (631).

[0200] When the basket (60) descends, the slope (70) is located in the basket space (91) and can be exposed to the outside of the main body (10) when it ascends. The slope (70) located in the basket space (91) is erected and faces the inner surface of the basket space (91), and the other end is supported by the inclined surface (22). The erected slope (70) closes the discharge end (622). However, the slope (70) exposed to the outside of the main body (10) can rotate around the hinge hole (721) to become unfolded, and the discharge end (622) can be opened.

[0201] The hood (80) is positioned above the frying unit (2a, 2b). The hood (80) is connected to the lifting unit (65). Accordingly, the hood (80) can also be raised along with the lifting of the basket (60). The hood (80) can suck in and discharge oil vapors generated during cooking.

[0202] The following describes the operation of the continuous batch frying device described above with reference to Figures 11 to 18.

[0203] The frying units (2a, 2b) are arranged in a continuous sequence. Fluid is contained in the fluid space (21), and the basket (60) is lowered and submerged in the fluid in the basket space (91). The hood (80) is operated. Driven by the circulation unit (50), the fluid in the basket space (91) passes through the filter member (95) and flows into the interspace (92). The incoming fluid flows toward the heating unit (40) and passes through the heating unit (40). The fluid can be heated by the operation of the heating unit (40). The heated fluid can be sprayed into the basket space (91) through the discharge hole (941).

[0204] When the fried food is placed in the fluid of the basket space (91), the fried food can be cooked by the fluid. At this time, the lower part of the fried food is cooked by the fluid of the basket space (91), and the upper part can be cooked by contact with the fluid sprayed from the discharge hole (941). Thus, the upper and lower parts can be cooked uniformly without flipping the fried food.

[0205] According to the designed program of the control unit, the basket (60) rises to retrieve the fried food from the fluid in the basket space (91). And the conveyor (63) can be driven from the inlet end (621) to the discharge end (622).

[0206] As the basket (60) rises, the slope (70) also moves out of the fluid. The free-end slope (70) rotates gradually around the hinge hole (721), and the other end of the slope body (73) comes into contact with the inclined surface (22) and is exposed to the outside of the body (10). The slope (70) that was blocking the discharge end (622) is unfolded, and the other end is positioned adjacent to the guide body (64) of the second frying unit (2b). At this time, the slope (70) can be inclined from the first frying unit (2a) toward the second frying unit (2b) due to the rise of the basket (60).

[0207] The rising conveyor (63) retrieves the fried food from the basket space (91) and moves toward the slope (70) by operation. The fried food falls from the chain belt of the conveyor (63) onto the inclined slope (70) and can be fed into the basket space (91) of the second frying unit (2b) by the guide of the slope (70).

[0208] And the oil vapor generated during the cooking process can be discharged through the hood (80) to create a pleasant cooking environment.

[0209] Therefore, since the basket (60) and the slope (70) move automatically and the feeding, cooking, and discharging of the fried food are performed continuously, the consumption of manpower in the cooking environment can be reduced and the cooking speed can be increased.

[0210] Although 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 by those skilled in the art using the basic concept of the present invention as defined in the following claims also fall within the scope of the present invention.

Claims

1. A frying tank having a fluid space formed to accommodate frying oil, A basket positioned to be able to move up and down in the above fluid space and having a cooking space formed inside, A lifting unit installed in the frying tank above to raise and lower the basket above, A heating unit installed in the frying tank and capable of controlling the temperature of the frying oil, and A circulation unit installed in the frying tank capable of circulating the frying oil into the cooking space and the space between the basket and the frying tank. Includes, With the basket positioned in the fluid space, the frying oil circulates between the interior of the basket and the interspace by the operation of the circulation unit, and the frying oil in the interspace is sprayed from the upper side of the basket into the cooking space and comes into contact with the frying material, and when the basket rises in the fluid space, the heating unit, the circulation unit, and the inner perimeter of the frying tank are exposed. Continuous batch frying device.

2. In Paragraph 1 The above cooking space is open to one side of the basket, and A conveying unit installed inside the basket and capable of conveying the fried material, and A slope hinged to the basket on one open side of the above cooking space, capable of controlling the open side. A continuous batch frying device including further 3. In Paragraph 2 When the basket descending according to the drive of the lifting unit is submerged in the frying oil, the slope closes one open side of the cooking space, and when the basket rises, it exits the frying oil and the slope rotates to open one closed side of the cooking space, and the fried food of the conveying unit falls into the slope and is discharged. Continuous batch frying device.

4. In Paragraph 2, The above slope is A pair of drums positioned on one side of the open side of the basket, A pair of guides hinged to the aforementioned pair of drums so as to be rotatable, and A slope body connecting the above pair of guides and capable of sliding the above-mentioned fried food that has fallen from the above-mentioned conveying section including Continuous batch frying device.

5. In Paragraph 4, The above pair of drums each A bushing member coupled to one open side of the basket and supporting the drive shaft of the conveying unit to rotate, and to which the pair of guides are connected, and A flange member protruding from the bushing member and coupled to the basket including Continuous batch frying device.

6. In Paragraph 4, The above slope is A first stopper member disposed on the upper side of one side of the basket, and A second stopper member disposed at the lower side of the basket A continuous batch frying device including further 7. In Paragraph 6, The first stopper member and the second stopper member each limit the rotational range of the slope, the inner side of the slope closing one side of the cooking space is supported by the first stopper member and the outer side is supported by the frying tank, and the slope opening one side of the cooking space is supported by the second stopper member. Continuous batch frying device.

8. In Paragraph 4, A hinge hole is formed at one end of each of the above pair of guides, in which each of the above pair of drums is located, and A seating groove is formed on one side of the outer circumference of the pair of drums along the circumferential direction, into which the circumference of the hinge hole is seated, and a step is formed on one side of the outer circumference of the pair of drums, protruding from the seating groove and contacting the inner surface of the pair of guides. The above slope can freely rotate relative to one end according to the lifting and lowering of the basket. Continuous batch frying device.

9. In Paragraph 1, The basket above A basket body connected to the lifting unit, having a cooking space formed inside that is vertically perforated and open to one side, A plurality of rail members spaced apart at the bottom of the basket body and A tray that can be drawn out by being positioned between adjacent rail members. Includes, A slide groove is formed in the rail member into which the edge of the sieve is inserted. Continuous batch frying device.

10. In Paragraph 9, A discharge hole connecting the cooking space and the intermediate space is formed in the upper part of the basket body, and the frying oil in the cooking space flows into the intermediate space through the sieve by the operation of the circulation unit, passes through the heating unit, and circulates to the cooking space through the discharge hole. Continuous batch frying device.

11. In Paragraph 1, The heating unit is positioned in the interspace between the outer perimeter of the basket and the inner perimeter of the frying tank, and the circulation unit is positioned in the interspace between the sieve of the basket and the bottom of the frying tank. Continuous batch frying device.

12. In Paragraph 2, The above continuous batch frying device forms a single frying unit, the frying units are arranged in a continuous manner, adjacent frying units are connected by the slope, and the fried food falling down the slope is transferred to the adjacent frying unit. Continuous batch frying device.

13. In Paragraph 12, A supply unit connected to a frying unit located on one side and supplying the frying liquid, and A recovery unit that is arranged and connected to a frying unit located on the other side, and collects the discharged fried liquid. including more Continuous batch frying device.

14. In Paragraph 1, A continuous batch frying device further comprising a hood positioned above the frying tank.

15. In Paragraph 1, An internal frying tank disposed in the fluid space and partitioning and connecting the fluid space into a basket space and an interspace A continuous batch frying device including further 16. In Paragraph 15, The basket above is, A basket body disposed in the above-mentioned internal frying tank, connected to the above-mentioned lifting unit, and having a transfer space formed therein having an inlet end and an outlet end, A conveyor positioned in the above-mentioned transfer space, connecting the inlet end and the outlet end, and capable of transferring the fried food. A guide body positioned at an angle at the inlet end and guiding the incoming frying material to the conveyor. Includes, The above slope is positioned at the discharge end and one end is connected to the drive shaft of the conveyor. Continuous batch frying device.

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