JP6781420B2 - Flyer - Google Patents

Description

The present invention relates to an improvement of a fryer used for fried dishes such as French fries and fried chicken in convenience stores, fast food stores, and the like.

Conventionally, as a fryer used for frying, an IH heating type fryer including an oil tank for storing oil for frying food and an electromagnetic induction coil for heating the oil tank has been known. As shown in Patent Document 1, the patent applicant has already developed and obtained a patent right for an IH-type tabletop fryer having features such as easy cleaning and a uniform temperature distribution in the tank.

In the fryer shown in Patent Document 1, the oil tank has an inclined bottom surface and a lower residue reservoir at the tip of the lower portion of the inclined bottom surface. In such a fryer, the fried dregs generated during cooking fall and accumulate in the dregs reservoir at the bottom of the oil tank (cool zone).

Since the dregs reservoir is not affected by electromagnetic induction heating, oxidation from fried dregs is suppressed. That is, the life of the oil is extended and the quality of the fried food can be maintained. Further, it is preferable to form the dregs reservoir so as to be dug one step from the inclined bottom surface because the dregs are clearly isolated from the convection in the hot zone and the dregs are less likely to be rolled up.

However, when a large amount of frying is performed with the fryer 1, the fried residue D generated from the food material E accumulates in the residue reservoir 21 at the bottom of the oil tank 2, and sometimes, as shown in FIG. 7, the fried residue D becomes hot. It was wound up by the convection N and adhered to the food material E being cooked in the upper part of the oil tank 2, which sometimes spoiled the finish and appearance of the food material E. In particular, the accumulated fried dregs D tended to be low-temperature carbonized and blackened inside the oil tank 2 with the passage of time, and the attached food material E tended to be interspersed with mottled black dregs.

Further, during cooking, the cooking oil in the oil layer 2 is gradually absorbed by the food material E, which is the cooked food, and decreases with the progress of the work. As shown in FIG. 9, the user periodically adds oil to the oil tank 2 to add oil. Cooking is continued, but since the additional oil is poured directly into the oil layer 2 from the cooking oil container Y, a stirring flow K is generated in the oil in the oil tank 2 due to the momentum, and the fried waste D diffuses into the oil layer 2. However, there is also a problem that black residue adheres to the food material E cooked immediately afterwards.

The phenomenon that the black dregs adhere to the food material tends to occur especially when a large amount of the fried dregs D is accumulated in the dregs reservoir 21 which is a cool zone.

Patent No. 5436463 Patent Gazette

Therefore, the present invention attempts to solve the following problems.
First, a fried food waste storage cage located at the bottom of the oil tank is provided so that the accumulated fried food waste is not rolled up, and the fried food waste is stored in the fried food waste storage cage and generated in the oil tank. By installing a convection control plate that separates the heating surface in the oil tank from the cooking section in the oil tank so that the circulation path of heat convection does not diffuse in one direction, the fried food is rolled up by the heat convection and is being cooked in the upper part of the oil tank. It tries to prevent it from adhering to the food and spoiling the finish and appearance of the food.

Second, by providing a stirring flow control roof above the upper surface opening of the deep-fried food storage cage, even when the additional oil is poured directly into the oil layer from the cooking oil container, the oil in the oil tank is stirred by the momentum. It tries to prevent the fried food from diffusing into the oil layer due to the generation of current, and to prevent the black food from adhering to the cooked food immediately afterwards.

In order to solve the above problems, the first invention employs the following means in the fryer.
First, the oil tank for storing the oil for frying food is a quadrangular pyramid-shaped slope consisting of a rectangular parallelepiped upper space with an upper opening and four inverted trapezoidal sloped bottom surfaces that slope downward toward the center. IH has a rectangular parallelepiped-shaped waste reservoir formed by digging lower than the bottom and the bottom of the inclined bottom , and an electromagnetic induction coil for heating the oil tank is arranged on the outer lower surface of the four inclined bottom surfaces . Use a heating type fryer.
Secondly, a convection control plate composed of a fried residue storage cage arranged in the residue reservoir and four inclined plates arranged in an inverted trapezoidal shape toward the upper outside arranged above the four inclined bottom surfaces of the oil tank. A convection controller will be installed.
Thirdly , the fried dregs accommodating basket is open on the upper surface so that oil can pass through the surroundings, but the passage of the fried dregs is blocked .
Fourth, the convection control plate is an inclined plate that spreads in an inverted trapezoidal shape upward and outward from the upper end of the upper surface opening of the fried waste storage basket.
Fifth, the upper end of the convection control plate is at a height substantially the same as the upper end of the installation of the electromagnetic induction coil which is the heating source.
Sixth, at the upper end of the convection control plate, legs for ensuring a convection space between the convection control plate and the inclined bottom surface are formed toward the inclined bottom surface.
Seventh, the width of the convection space between the convection control plate and the inclined bottom surface of the oil tank is wide near the dregs reservoir and narrows toward the top so that convection flows to the upper end of the upper surface opening of the fried dregs storage cage. It is assumed that the control boards are connected.
Eighth, the fried debris receiving basket disposed in said debris reservoir, wherein the convection control plate controls the convection of the oil generated in the heating surface inside the oil tank, oil tank in the cooking section of the convection of the oil It leads to the vicinity of the periphery in the oil tank farther away.

The second invention, fry residues receiving basket of the first invention, the ambient in the open top it is assumed that the size hole in interrupting fried passage of debris is bored a number.

In the third invention, in the fryer of the first or second invention, a stirring flow control roof formed slightly wider than the upper surface open portion is arranged above the upper surface open portion of the fried dregs accommodating basket.

In the present invention, the fried waste storage cage is arranged in the waste storage portion, and the convection control plate for controlling the convection generated on the heating surface is arranged in series with the fried waste storage cage. Only the oil from which the oil has been removed is guided to the vicinity of the periphery inside the oil tank by the convection control plate, and the fried dregs are rolled up by the convection heat and adhere to the ingredients being cooked in the upper part of the oil tank, which impairs the finish and appearance of the ingredients. I was able to prevent such things.

In the present invention, if a stirring flow control roof formed slightly wider than the upper surface open portion of the fried food storage cage is arranged above the upper surface open portion, even when the additional oil is poured directly into the oil layer from the cooking oil container. Due to the momentum, a stirring flow is generated in the oil in the oil tank, and the fried food can be prevented from diffusing into the oil layer. Therefore, black residue does not adhere to the ingredients cooked immediately afterwards.

Cross-sectional explanatory view of a fryer having a convection controller Perspective view of convection controller Top view of the convection controller Front sectional view of the convection controller Cross-sectional explanatory view of a fryer having a convection controller with a stirring flow control roof installed in the frying residue storage part Exploded explanatory view of a convection controller having a stirring flow control roof in the fried dregs accommodating part Explanatory drawing of convection in the oil tank during cooking with a conventional fryer In the explanatory view of convection in the oil tank during cooking in a fryer having a convection controller, (A) shows a case without a stirring flow control roof, and (B) shows a case with a stirring flow control roof. Explanatory drawing of agitated flow in oil added to a conventional fryer In the explanatory view of the stirring flow in the oil added to the fryer having the convection controller, (A) shows the case without the stirring flow control roof, and (B) shows the case with the stirring flow control roof.

Hereinafter, embodiments for carrying out the present invention will be described together with examples.
First, the overall structure of the fryer according to the embodiment of the present invention will be described with reference to FIG.
The fryer 1 has an oil tank 2 for storing oil for frying food and an electromagnetic induction coil 3 for heating the oil tank 2. These are housed in the main body casing 4.

As shown in FIG. 1, the oil tank 2 has a rectangular parallelepiped upper space portion 20 having an upper surface opening, a quadrangular pyramid-shaped inclined bottom portion 22 inclined downward toward the center, and the lowermost portion of the inclined bottom portion 22 (the tip). It has a rectangular parallelepiped-shaped residue collecting portion 21 formed in the portion). The oil tank 2 used in this embodiment may be an oil tank 2 that has existed conventionally. Therefore, in order to clarify the position of each part, the position of each part is also shown in FIGS. 7 and 9.

The upper space portion 20 has four side walls 20a that are substantially vertical. The upper end of each side wall 20a is a folded-back portion 20b that is folded outward. The folded-back portion 20b is placed around the opening on the upper surface of the main body casing 4.

The inclined bottom portion 22 is formed continuously from the lower end of each side wall 20a of the upper space portion 20, and is composed of four inverted trapezoidal inclined bottom surfaces 22a inclined downward toward the center of the oil tank 2. The inclination angle θ of the inclined bottom surface 22a with respect to the horizontal plane is preferably 30 to 40 degrees. In the embodiment, it is set to 30 degrees. An electromagnetic induction coil 3 for heating the oil tank 2 is arranged on the outer lower surface of the inclined bottom surface 22a. That is, the inclined bottom surface 22a in which the electromagnetic induction coil 3 is arranged on the outside serves as a heating surface for heating the oil in the oil tank 2.

A residue collecting portion 21 is continuously provided at a position dug lower at the tip of the lower portion of the inclined bottom portion 22. The dregs reservoir 21 is a portion for collecting fried dregs D and food dregs, and is composed of a substantially vertical side wall 21a extending downward from the lower end of the inclined bottom surface 22a and a bottom wall 21b. The 21b is inclined slightly downward toward the left side in FIG. 1, and the oil drain pipe 23 is connected to the oil drain opening formed at the lowermost portion of the bottom wall 21b.
The structure of the oil tank 2 described above may be a conventionally known oil tank.

The feature of this embodiment is that the residue reservoir 21 of the oil tank 2 is configured deeper than before (20 cm deeper in the embodiment), and as shown in FIGS. 2 to 4, the fried food is arranged in the residue reservoir 21. The convection controller 7 including the waste storage cage 6 and the convection control plate 5 arranged above the inclined bottom surface 22a of the oil tank 2 is installed. In the convection controller 7, a handle 50 for taking out the convection controller 7 is attached to the upper end of the convection control plate 5 in order to remove the fried debris housed in the fried debris storage cage 6.

The fried dregs accommodating cage 6, which is one of the elements constituting the convection controller 7, is a rectangular parallelepiped cage 6 having an upper end opening that allows oil to pass through the periphery and the bottom surface but prevents the passage of the fried dregs.

The size of the fried dregs accommodating basket 6 is accommodated in the dregs reservoir 21, and an interval for ensuring the flow of oil is secured between the fried dregs accommodating cage 6 and the inner wall of the dregs reservoir 21, and the upper end portion as shown in FIG. 61 has a height extending above the upper end 21c of the residue collecting portion 21. The size of the fried dregs accommodating basket 6 is determined by the size of the dregs reservoir 21 in which the fried dregs accommodating cage 6 is installed. In the embodiment, the basket is 125 mm wide, 96 mm long, and 70 mm deep.

In the fried dregs accommodating basket 6 in the embodiment, the surrounding side plate and the bottom plate are formed of a punching plate having a large number of holes 62 having a size for blocking the passage of the fried dregs, but the present invention is not limited to this. .. In the embodiment, the thickness of the punching plate is 1 mm, and the size of the hole 62 is 1 mm in diameter. Regarding the size of the hole 62 of the punching plate, the smaller the size, the smaller the dregs may be collected, but as a result of the experiment, if the diameter is 1 mm, most of the fried dregs generated from frying can be collected. Therefore, the diameter of 1 mm is adopted in consideration of processing ability and cooking ability.

As shown in FIGS. 2 and 4, the convection control plate 5, which is the other element constituting the convection controller 7, is continuously connected to the four sides of the upper end portion 61 of the upper surface opening of the fried waste storage basket 6. , An inclined plate extending in an inverted trapezoidal shape upward and outward from the upper end portion 61.

Further, the convection control plate 5 is connected to the upper end of the fried residue storage cage 6 at an angle of 25 degrees with respect to the horizontal plane. This is because the inclined bottom surface 22a of the oil tank 2 in the embodiment has an inclined angle of 30 degrees. Of course, it is not limited to this angle.

The upper end 52 of the convection control plate 5 is designed to be at a position substantially the same height as the installation upper end of the electromagnetic induction coil 3 which is a heating source, and 13.4 mm inward from the side wall 20a of the oil tank 2. ing.

Further, as shown in FIGS. 3 and 4, at the four corners of the upper end portion 52 of the convection control plate 5, legs 51 for securing a convection space T between the inclined bottom surface 22a and the convection control plate 5 are inclined bottom surfaces. It is formed to fall down to 22a with a length of 8 mm. The position of the convection space T is shown in FIG.

The width of the convection space T, that is, between the convection control plate 5 and the inclined bottom surface 22a of the oil tank 2, is wide near the residue reservoir 21 and narrows toward the upper side.

Hereinafter, the state of the fried residue D in the oil tank 2 will be described. When the convection controller 7 is not installed, as shown in FIG. 7, if a large amount of fried residue D is accumulated, the fried residue D may be scattered by the heat convection N. In addition, the heated oil in the vicinity of the inclined bottom surface 22a, which is the heating surface of the oil tank 2, may wind up the fried residue D that is about to rise and fall into the residue reservoir 21.

When the convection controller 7 is installed in the dregs reservoir 21 at the bottom of the oil tank 2, the state of the fried dregs D in the oil tank 2 will be described with reference to FIG. 8A. When the inclined bottom surface 22a is heated and the oil in the vicinity thereof is heated, heat convection N is generated. Since the heat convection N circulates in one direction, all the fried waste D is collected by the fried waste storage cage 6, and only the cleaned oil passes through the hole 62, rises in the convection space T, and convection control plate. It circulates from between the 5 and the inner surface of the oil tank 2 to the upper space 20 of the oil tank 2.

At this time, since the oil inside the convection control plate 5 is isolated from the inclined bottom surface 22a which is the heating surface, the heat influence is small and the rising heat convection N is unlikely to occur, and the convection becomes downward and is contained in the oil. It becomes easy to guide the waste D downward, that is, to the fried waste storage cage 6. As a result, the fried residue D is removed more efficiently than the oil. In the convection controller 7, the convection control plate 5 is connected to the fried waste storage cage 6 and the handle 50 is attached to the convection control plate 5, so that the fried waste D accumulated in the fried waste storage cage 6 is convected. The controller 7 can be taken out together, which facilitates the disposal of the fried dregs D.

When cooking is continued and additional oil is required, it is poured directly into the oil layer from the cooking oil container Y as shown in FIGS. 9 and 10. In this case, as shown in FIG. 9, in the conventional oil tank Y (oil tank 2 without the convection control plate 5), a stirring flow K is generated in the oil in the oil tank 2 due to the momentum of the additional oil, and the bottom portion. The fried residue D accumulated in the residue collecting portion 21 of the above has diffused into the oil layer 2. Even when the convection control plate 5 is provided as shown in FIG. 10 (A), if the oil is added directly to the residue reservoir 21 in the fried residue storage cage 6, the diffusion of the fried residue D can be prevented. could not.

Therefore, in order to minimize the diffusion of the fried residue D at the time of adding oil, a stirring flow control roof 8 was arranged above the fried residue accommodating basket 6.

As shown in FIG. 5, the stirring flow control roof 8 includes a roof plate 81 located above the fried residue accommodating cage 6 and support legs 82 located inside the fried residue accommodating cage 6. As shown in FIG. 6, the agitation flow control roof 8 has a so-called square roof shape, has a shape like a short pyramid, and is a kind of hipped roof. From a bird's-eye view, it is composed of roof plates 81 that incline in four directions from the center point of the quadrangular roof, and the four roof plates 81 are triangular when viewed from the side.

The stirring control roof 8 is slightly wider than the upper end opening of the frying residue accommodating cage 6 in order to prevent the flow of the adding oil from directly going to the frying residue accommodating cage 6. The inclination angle of the roof plate 81 is preferably an inclination angle θ15 to 20 degrees with respect to the horizontal plane. As a result, the flow generated by the adding oil becomes a flow in the direction away from the fried residue storage cage 6.

The height of the support legs 82 is set so as to ensure a distance between the lower end of the roof plate 81 and the convection control plate 5 that does not hinder the oil from flowing into the frying residue storage cage 6. As shown in FIG. 6, the stirring flow control roof 8 can be removed only by being placed in the fried waste storage cage 6 of the convection controller 7.

If the stirring control roof 8 is placed on the fried food storage cage 6, the fried food storage cage 6 may be used during cooking other than when adding oil, as shown in FIG. 8 (B). It is possible to control the heat convection toward the central portion (convection shown in FIG. 8A) and more effectively prevent the diffusion of the fried food D from the fried food storage cage 6.

1 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Flyer 2 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Oil tank 3 ・ ・ ・ ・ ・ ・ ・ ・ Electromagnetic induction coil 4 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Main body Casing 5 ・ ・ ・ ・ ・ ・ ・ ・ Convection control plate 6 ・ ・ ・ ・ ・ ・ ・ ・ Fried waste storage container 7 ・ ・ ・ ・ ・ ・ ・ ・ Convection controller 8 ・ ・ ・ ・ ・・ ・ ・ ・ ・ Stirring flow control roof 20 ・ ・ ・ ・ ・ ・ ・ ・ ・ Upper space part 20a ・ ・ ・ ・ ・ ・ ・ ・ Side wall 20b ・ ・ ・ ・ ・ ・ ・ ・ Folded part 21 ・ ・ ・ ・ ・ ・・ ・ ・ Dust storage part 21a ・ ・ ・ ・ ・ ・ ・ ・ Side wall 21b ・ ・ ・ ・ ・ ・ ・ ・ Bottom wall 21c ・ ・ ・ ・ ・ ・ ・ ・ Upper end 22 ・ ・ ・ ・ ・ ・ ・ ・ ・ Inclined bottom 22a・ ・ ・ ・ ・ ・ ・ ・ Inclined bottom surface 23 ・ ・ ・ ・ ・ ・ ・ ・ Oil drain pipe 50 ・ ・ ・ ・ ・ ・ ・ ・ Handle 51 ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ Legs 52, 61 ・ ・ ・・ ・ ・ Upper end 62 ・ ・ ・ ・ ・ ・ ・ ・ ・ Hole 81 ・ ・ ・ ・ ・ ・ ・ ・ ・ Roof plate 82 ・ ・ ・ ・ ・ ・ ・ ・ Support leg D ・ ・ ・ ・ ・ ・ ・ ・ ・・ Fried residue E ・ ・ ・ ・ ・ ・ ・ ・ Ingredients K ・ ・ ・ ・ ・ ・ ・ ・ Stirring flow N ・ ・ ・ ・ ・ ・ ・ ・ Heat convection T ・ ・ ・ ・ ・ ・ ・ ・・ ・ Convection space Y ・ ・ ・ ・ ・ ・ ・ ・ Container

Claims (3)

The oil tank that stores the oil for frying food has a rectangular parallelepiped upper space with an upper opening, and a quadrangular pyramid-shaped inclined bottom consisting of four inverted trapezoidal inclined bottoms inclined downward toward the center. An IH heating type fryer that has a rectangular parallelepiped-shaped waste reservoir formed by digging lower at the bottom of the bottom , and an electromagnetic induction coil that heats an oil tank is arranged on the outer lower surface of the four inclined bottom surfaces. In
Convection consisting of a fried residue storage cage arranged in the residue reservoir and a convection control plate composed of four inclined plates arranged in an inverted trapezoidal shape toward the upper outside arranged above the four inclined bottom surfaces of the oil tank. Install the controller and
The upper surface of the fried dregs storage basket is open so that oil can pass through the surroundings, but the passage of fried dregs is blocked .
The convection control plate is an inclined plate that spreads in an inverted trapezoidal shape upward and outward from the upper end of the upper surface opening of the fried dregs storage basket.
The upper end of the convection control panel is up to approximately the same height as the installation upper end of the electromagnetic induction coil that is the heating source.
At the upper end of the convection control plate, legs for ensuring a convection space between the convection control plate and the inclined bottom surface are formed toward the inclined bottom surface.
The width of the convection space between the convection control plate and the inclined bottom surface of the oil tank is wide near the residue reservoir, and the convection control plate is connected to the upper end of the upper surface opening of the fried residue storage cage so that it becomes narrower toward the top. Assuming that it was done
The fried dregs receiving basket disposed in said debris reservoir, wherein the convection control plate controls the convection of the oil generated in the heating surface inside the oil tank, and the convection of the oil away from the oil tank in the cooking unit oil bath A flyer characterized by leading to the vicinity of the inner periphery.
The fryer according to claim 1 , wherein the fried dregs storage basket has a large number of holes having a size that blocks the passage of the fried dregs with the upper surface open.
The fryer according to claim 1 or 2, wherein a stirring flow control roof formed slightly wider than the upper surface open portion is arranged above the upper surface open portion of the fried dregs accommodating basket.

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