JPH0321704Y2 - - Google Patents

Description

[Detailed description of the invention] (Field of industrial application) This invention relates to a frying device and belongs to the field of food manufacturing machines.

(Prior Art) Conventionally, as a frying device for producing so-called fried food products such as tempura, fries, donuts, and fried bread,
2. Description of the Related Art A device is known in which a heating tube is placed horizontally in a tank containing oil, and a heating medium such as heating gas or heating oil is caused to flow through the heating tube to indirectly heat the oil.
The number of installed heating pipes is 1 depending on the scale of the tank.
A book or multiple books (for example, Special Publication No. 55-23055,
Special Publication No. 55-40249, etc.).

(Problem to be solved by the invention) In the above-mentioned frying device, the oil stored in the tank is heated to a predetermined temperature via the heating tube, but the heating medium is not heated in the longitudinal direction of the heating tube. It is unavoidable that the temperature on one side where the oil is supplied is higher than on the other side where it is discharged, and as a result, the temperature of the oil also has a temperature gradient in the longitudinal direction of the heating tube. For this reason,
There was a problem in that oil convected according to the temperature gradient, and the fried products were biased toward one side of the tank (lower temperature side) along with the oil convection. In order to prevent the unevenness of products, in frying equipment for continuous production, there is a method to devise a conveyor installed at the top of the tank, but since the shape and size of fried products are not constant, this is not the preferred solution. I couldn't say that.

(Means for solving the problem) Therefore, this idea eliminates the temperature gradient of the oil in the direction perpendicular to the longitudinal direction of the tank by changing the heat transfer area of the heating tube to the oil. be.

That is, the frying device of this invention is a frying device in which a heating tube is placed horizontally in a tank, and the oil stored in the tank is heated through the heating tube, and the heating tube flows through the frying device. With respect to the flow direction of the heat medium,
It is characterized by providing a means for increasing the heat transfer area sequentially.

The means for increasing the heat transfer area can be realized by using a tapered tube, a rounded tube, or a stepped tube as the heating tube. In addition, by using a straight heating tube, for example, installing triangular heat transfer fins along the outside of the tube, or fixing annular flanges that gradually increase in diameter at predetermined intervals in the longitudinal direction, the heat transfer area can be increased. It can also be used as a means to

(Function of the invention) In the frying device of this invention configured as described above,
Even if a temperature gradient occurs in the heating tube, the heat transfer area to the oil has been increased from one side to the other, so if the heat medium is supplied from the side with a smaller heat transfer area, the amount of heat transferred to the oil can be reduced. By averaging, temperature gradients in the direction of the heating tube in the oil can be eliminated.

(Example) An example of this invention will be described below with reference to the accompanying drawings.

Figures 1 and 2 show a tank 3 that uses the difference in specific gravity to store oil 1 in the upper part and water 2 in the lower part.
It represents. In this tank 3, a conveyor (not shown) such as a chute or a conveyor is installed inside the upper part, and the fried products are transferred from one side of the tank 3 to the other side as shown by arrow 4, while being fried. will be carried out.

The heating pipes 5, 5 are arranged in the conveying direction of the fried food products (the longitudinal direction of the tank 3) so that they are located below the layer of oil 1.
The inlet side 5a of each heating tube 5 is connected to a gas supply pipe 6, and the outlet side 5b of each heating tube 5 is connected to an exhaust pipe 7. The combustible gas supplied from 6 is burned in a burner provided inside the inlet side 5a, becomes heated gas, and is discharged from the outlet side 5b to the exhaust pipe 7. The heat of the heated gas is conducted to the oil 1 side through the tube walls of the heating tubes 5, 5, and the oil 1 is heated to a desired temperature.

The heating tube 5 is constructed of a tapered tube as shown in FIG. 3, and the area of the tube wall in contact with the oil 1, that is, the heat transfer area, gradually increases from the inlet side 5a toward the outlet side 5b. be.

Reference numeral 8 in the figure is a wire mesh stretched above the heating tubes 5, 5, and is used to hold therein the relatively large and easily collected dregs generated during the frying process. In addition, during the slag, relatively fine particles that are difficult to recover are allowed to pass through the wire mesh 8 and settle, and are temporarily retained at the boundary between the oil 1 and water 2, thereby replacing the oil and water in the slag. After that, it is allowed to settle in water 2 and recovered in water 2.

According to the above embodiment, the temperature distribution in the longitudinal direction of the heating tube 5 is the highest at the inlet side 5a and gradually lowers toward the outlet side 5b, but heat transfer to the oil 1 Contrary to the above temperature distribution, the area is small on the inlet side 5a and gradually increases toward the outlet side 5b, so in the end,
The amount of heat supplied to the oil 1 in the direction of the heating tube 5 can be approximately averaged, and therefore the temperature gradient of the oil 1 in the direction of the heating tube 5 of the tank 3 can be eliminated. As a result, when the fried food product is transferred in the direction of the arrow 4, there is no convection of oil perpendicular to the transfer direction, and it is possible to prevent the fried food product from being unevenly distributed.

The means for changing the heat transfer area of the heating tube 5 to the oil 1 is not limited to a tapered tube, but may be a tapered tube 9 as shown in FIG. 4 or a stepped tube as shown in FIG. The pipe 10 may also be used, and the amount of heat supplied to the oil 1 can be approximately averaged to achieve the same effect as described above. Further, as shown in FIGS. 6 and 7, the tube through which the heating gas flows is a straight heating tube 11, and a triangular heat transfer fin is installed outside the straight heating tube 11 along the straight heating tube 11. One or more fins 12, 12 (the figure shows the case of four) may be provided to increase the heat transfer area for the oil 1 by the heat transfer fins 12, 12.

Further, as shown in FIG. 8, annular flanges 13a, 13b, ... 13e whose diameters become larger in sequence are placed on the outside of the straight heating tube 11 through which heating gas flows, at predetermined intervals in the longitudinal direction of the straight heating tube 11. It is also possible to gradually increase the heat transfer area for the oil by fixing the oil to the oil.

Incidentally, in the above embodiment, a case where oil and water were contained in the tank 3 was explained, but it goes without saying that the same effect can be obtained even in the case of a tank which stores only oil.

(Effects of the invention) As explained above, according to this invention, since there is no temperature gradient in the oil stored in the tank, there is an effect of preventing unevenness of fried food products. As a result, since there is no deviation during conveyance in a continuous type device, there is an effect that production can be carried out smoothly and efficiently.

[Brief explanation of drawings]

Fig. 1 is a longitudinal sectional view of an embodiment of this invention, Fig. 2 is a partially cutaway plan view of the same embodiment, Fig. 3 is an enlarged sectional view of a heating tube of the embodiment, and Figs. FIG. 6 is an enlarged sectional view of a heating tube according to another embodiment of this invention, FIG. 7 is an enlarged side view of the heating tube of FIG. 6,
FIG. 8 is an enlarged front view of a heating tube according to yet another embodiment of this invention. 1... Oil, 3... Tank, 5... Heating tube, 9... Ratsupa tube, 10... Stepped tube, 12... Heat transfer fin,
13a, 13b,...13e...Annular tsuba.

Claims (1)

[Claims for Utility Model Registration] 1. A frying device in which a heating tube is installed horizontally in a tank and oil stored in the tank is heated through the heating tube, in which the heating tube flows through the frying device. Frying device 2 characterized in that it is provided with a means for increasing the heat transfer area sequentially in the flow direction of the heat medium. Utility model registration as an attached tube The means for increasing the heat transfer area is a straight heating tube, and triangular heat transfer fins are provided along the tube on the outside, or triangular heat transfer fins are provided along the tube, or A food frying device according to claim 1, wherein the annular flanges are fixed at predetermined intervals in the longitudinal direction.