JPH0117223Y2 - - Google Patents

Description

[Detailed description of the invention] <Industrial application field> The invention relates to food processing machines, and more specifically, it is an improvement of a commercial automatic continuous food frying machine that automatically frys food used in the food processing industry, etc. It is related to.

<Prior art> As shown in Fig. 3, in a conventional automatic continuous food frying machine, frying oil filled in an oil tank is heated by smoke pipes 7', 7', etc. of a boiler installed at the bottom of the oil tank. The structure was such that the fried food 1' put in from the input port 8' is transported to the take-out port 9' by the subnet conveyor 3' and the main net conveyor 2' and fried.
This structure had the disadvantage that because the smoke pipe was installed at the bottom of the oil tank, it was difficult to equalize the temperature of the oil for frying, resulting in poor frying. Furthermore, because of the layer of low-temperature oil that surrounds the fried food, heat exchangeability is poor and frying capacity is limited. Another disadvantage was that the oil deteriorated quickly because it was difficult to remove the fried residue left in the frying oil.

In addition, in order to improve the above-mentioned points, the automatic continuous food frying machine disclosed in Japanese Patent Application No. 184482 has a pump installed in the oil tank to circulate the frying oil in the oil tank, and a filter is installed in the middle of the circulation path. This was done in an attempt to equalize the temperature of the frying oil and prevent the oil from deteriorating, but there was still room for improvement.

<Problems to be solved by the invention> In view of the above circumstances, the object of the present invention is to provide an automatic continuous food frying machine that improves the uniformity of frying oil temperature, increases frying capacity, and prevents oil deterioration. .

<Means for solving the problem> The frying oil is sent from the frying oil heating section 70 through the frying oil flow passage 11 to the food lifting section, and is then circulated by a pump in order so as to return to the frying oil heating section 70. At least one protruding strip 12 is provided in at least the frying oil flow path 11 of the automatic continuous food frying machine having the above-mentioned oil in parallel to the flow direction of the frying oil.

<Function> As shown in FIG. 1, the fried oil discharged from the pump 6 passes through the fried oil heating section 70,
Infiltrate 1.

Here, we will briefly discuss the flow rate of liquid flowing inside the pipe. In general, the flow velocity is slow near the wall and becomes faster as it moves away from the wall, as evidenced by hydrodynamics.

Therefore, the flow velocity distribution of the frying oil that has entered the frying oil flow passage 11 becomes as shown in FIG. 4 due to the protrusions 12 provided in the frying oil flow passage 11. (In the figure, a indicates the flow rate of the frying oil passing through the top of the ridge, and b indicates the flow rate of the frying oil passing through the groove.) In other words, since the frying oil flows at different flow speeds in the frying oil flow passage 11,
The stirred frying oil has a uniform oil temperature, which was not uniform when it passed through the frying oil heating section 70 described above.

Further, the frying oil flow passage 11, which is substantially narrowed due to the provision of the protrusions, increases the passage speed of the frying oil, thereby reducing wasteful heat radiation. Furthermore, for the same reason, the amount of frying oil in the oil tank can also be reduced. When frying food by machine, some amount of frying oil is consumed when the food is fried.
The old frying oil is replaced with new frying oil by replenishing new frying oil by the amount of the consumed frying oil. Therefore, if the amount of frying oil in the oil tank is small rather than large, if the same amount of new frying oil is replenished, the oil exchange rate will be higher and newer frying oil can always be used.

In addition, the flow of frying oil improves heat exchange with the boiler smoke pipe and the fried products. Furthermore, by providing the pump within the oil tank, extra piping is unnecessary.

The circulation path is divided into upper and lower parts, and the pump is installed at the bottom of the circulation path, making the whole system more compact. A filter is provided in the middle of the circulation path to remove fried residue.

<Embodiment> FIG. 1 is a structural diagram showing an embodiment of the present invention. The oil tank 10 is divided into an upper lifting part and a lower frying oil heating part by a partition plate 1. Above the upper part for frying, that is, above the partition plate 1, there is a main net conveyor 2, and further above that, a submerged net conveyor. 3 is provided so as to move in the advancing direction of the frying oil (indicated by the arrow in the figure). A filter 4 for removing fried dregs is attached to the opening at the tip of the partition as shown in the figure, and an inlet 5 on the right side of the figure allows heated frying oil to flow into the upper part.
is provided. The inflow ports 5 are not limited to one location on the right end of the partition plate 1, but may be provided in any number of arbitrary locations on the partition plate 1.

A vane pump 6 is located at the lower right of the filter 4 in the illustration.
However, further to the right are smoke pipes 7, 7, etc. of a boiler installed inside the oil tank. Incidentally, the pump may be one having a large number of wide blades as shown in FIG. 2, and a pump suitable for circulating the pumped oil may be adopted as appropriate.

A frying oil flow passage 11 is provided between the smoke pipes 7, 7, . . . and the inlet 5, and as shown in FIGS. The protrusions 12, 12 are approximately triangular prism-like in shape.
...is installed. In this embodiment, the length of the protrusion 12 is 1/2 of the oil flow path 11, but this may be equal to the total length of the oil flow path 11, or may be even shorter than the example. good.

FIG. 6 is a cross-sectional view of the main parts of the boiler and smoke pipes.
7c, from the upper left edge of the smoke pipe 7a,
Partition walls 13, 13 are stretched horizontally from the upper right edge of the smoke pipe 7b to the opposing oil tank walls and the left and right oil tank walls, respectively. The partition walls 13, 13 allow hot air from the boiler 14 to circulate through the lower smoke pipe, the middle smoke pipe, and the upper smoke pipe in order, thereby further improving heat exchange between the boiler 14 and the frying oil. Further, in this embodiment, the smoke pipes 7, 7, . . . are arranged vertically in three stages and substantially horizontally, but the number is not limited to the number used in the whole.

Further, frying oil is inputted from the input port 8, is conveyed between the subnet conveyor 3 and the main net conveyor 2 by both conveyors, and comes out to the output port 9.

Then, the fried oil is fed to the fried oil heating section 7 by the pump 6.
0 and is heated in the smoke pipes 7, 7..., then enters the frying oil flow passage 11 and is heated by the convex strip 1 provided there.
2, 12, etc., and reaches the inlet 5 with a uniform oil temperature. Then, it passes through a lift section having net conveyors 2 and 3, passes through a filter 4, and is circulated again to the pump 6.

In addition, in this process, the frying oil flow path, which has become substantially narrower due to the provision of the protrusions 12, 12, . Furthermore, for the same reason, oil tank 1
As a result of reducing the amount of frying oil in 0, the exchange rate of frying oil increases and the quality of frying oil improves, as explained in the section of operation.

The pump 6 may be rotated so that the flow rate of the frying oil is slightly faster than the rotation speed of the conveyors 2 and 3 in order to improve the efficiency of heat exchange with the fried food. The partition plate 1, the main net conveyor 2, and the subnet conveyor 3 have a structure that can be easily removed for cleaning. The filter 4 is made of a strip of filter paper and gradually moves across the flow of frying oil. Therefore, new filter paper is always available. In this embodiment, the frying oil is heated with a smoke pipe, but it may also be heated with an open flame.

Further, the shape of the above-mentioned protrusions is not limited to the triangular prism shape, and the number and length thereof can be changed as appropriate.

<Effects of the invention> (a) By circulating the frying oil and stirring the frying oil with the protrusions of the frying oil flow path after heating, a uniform oil temperature can be obtained, clean frying can be achieved, and heat exchange with the smoke pipe and the fried food can be promoted. This reduces frying time.

(b) The frying oil flow path, which has become substantially narrower due to the provision of the protrusions, increases the passage speed of the frying oil, thereby preventing heat radiation from the frying oil.

C. The substantially narrower frying oil flow passage can reduce the amount of frying oil in the oil tank, thereby increasing the exchange rate of frying oil and improving the quality.

D. If the oil tank is divided into two parts, upper and lower, it will become a more compact structure.

E. If the pump is installed in the oil tank, there will be no piping and the structure will be simplified.

f) Deterioration of the oil can be prevented by removing the fried residue remaining in the frying oil using a filter.

As described above, the present invention provides an automatic continuous food lifting machine with a useful and novel structure.

[Brief explanation of the drawing]

Figure 1 is a structural diagram showing one embodiment of the present invention;
The figure is a perspective view showing the impeller of the pump, Fig. 3 is a structural diagram showing a conventional example, Fig. 4 is an explanatory diagram showing the distribution of the flow velocity of pumped oil in the pumping oil flow path, and Fig. 5 shows the shape of the ridges. Fig. 6 is a sectional view of main parts showing a boiler and a smoke pipe. 1... Partition plate, 2, 2'... Main net conveyor,
3, 3'... Submerged net conveyor, 4... Filter, 6... Pump, 7, 7'... Smoke pipe, 10...
... Oil tank, 11 ... Oil flow path, 12 ... Convex strip, 1
3... Bulkhead, 14... Boiler, 70... Oil heating section, c... Oil level.

Claims (1)

[Scope of Claim for Utility Model Registration] (1) In an automatic continuous food frying machine in which frying oil is sent from a frying oil heating section through a frying oil flow path to a food lifting section and returned to the frying oil heating section by a pump,
An automatic continuous food frying machine characterized in that at least one protrusion is provided in at least the frying oil flow path. (2) The automatic continuous food frying machine according to claim 1, wherein the protruding stripes are installed substantially parallel to the flow direction of the circulating frying oil. (3) The oil tank is divided into two by a partition plate to form a circulation path, and one side is provided with a frying oil heating section and a frying oil flow path, and the other side is provided with a food lifting section. Automatic continuous food fryer. (4) The automatic continuous food lifting machine according to claim 3 of the utility model registration claim, which has upper and lower circulation paths. (5) The automatic continuous food lifting machine according to claim 4 of the utility model registration claim, wherein the pump is installed at the lower part of the partition plate. (6) The automatic continuous food lifting machine according to claim 1, wherein the pump is a pump having a large number of wide blades. (7) The automatic continuous food lifting machine according to claim 4 of the utility model registration claim, in which the upper part of the circulation path is used as a food lifting part and the lower part is used as a frying oil heating part. (8) The automatic continuous food lifting machine as set forth in claim 7 of the utility model registration, which is provided with a filter between the upper and lower parts of the circulation path.