JPH048322A - Heat cooking device for fry raw material - Google Patents

Abstract

PURPOSE:To perform frying within an extremely short time and remarkably improve the yield of fried food by raising a cooking oil by a piston while heating in a space almost liquid-tightly covered with a cap together with a board surface for placing a fry raw material and formed between an upper casing and a cup body. CONSTITUTION:When a piston 34 is raised, the pressure in an oil pan 3 is increased as the upper part of the oil pan 3 is almost liquid-tightly covered with a cap 5, so that an oil guide 46 is raised, and the cooking oil received in the oil pan 3 is effectively raised on the outer circumferential surface of a cup body 41 or in a space 42, and efficiently heated by a heater 36. The heated cooking oil is passed through the net bottom 23 of a board surface 2 after passed through an oil filter 45, and raised until a fry raw material 1 is completely dipped under the oil surface, and frying is conducted in this state. When a pump is started to suck the air through a pipeline 35, after the lapse of a determined time, the piston 34 is lowered, so that the oil surface is lowered accordingly, and the excessive cooking oil contained in the fried food is naturally removed.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a cooking device for frying ingredients for frying in small portions using edible oil.

(Prior art) In general, equipment for frying food raw materials only has an oil pan and a basket as its basic components, and most of them are independent heating and cooking equipment, requiring large-scale equipment. Therefore, it is not suitable for cooking a relatively small amount of food ingredients, and it cannot be incorporated as part of an automatic manufacturing device for fried foods.The biggest reason for this is the above-mentioned The two drawbacks are that it is a large-scale device and that its thermal efficiency is not good.

[Problems to be Solved by the Invention] An object of the present invention is to have a higher heat exchange rate than conventional ones, fry raw materials for fried foods evenly, and improve the yield of cooked products.

[Means for Solving the Problems] In order to solve the above-mentioned problems, the heating cooking device for frying raw materials of the present invention includes a cylindrical oil pan that can be substantially sealed with a cap and the cap in a vertical direction. A plate surface for supporting fried food ingredients is provided between the cap and the oil pan, through which cooking oil can pass from above and below.
The periphery of the oil pan is maintained in a liquid-tight state so that eight people can be installed from the side, and the oil pan is partitioned concentrically at the top of the cylindrical oil pan, and cooking oil is poured from above and below. In addition to providing a cup body that can accommodate eight people, the bottom of the oil pan can be raised and lowered using fluid pressure, and a heater for heating cooking oil is installed in the oil pan to achieve the desired purpose. This has been achieved.

[Operation] A fried food raw material previously formed into a predetermined shape is placed flat on the board surface, and the upper and lower surfaces of the peripheral edge of the front M board surface are held between the cap and the oil pan in a liquid-tight state. On the other hand, the cooking oil stored in the oil pan is heated to prepare for frying, and when the raised bottom of the oil pan is raised, the cooking oil spreads between the inner wall surface of the oil pan and the inside of the oil pan. It flows into the space between the cup body installed at the top, rises within the same space, and reaches the inside of the cap, where the ingredients for frying are immersed in the edible oil and fried. As a result, the edible oil is efficiently heated by the oil pan, and the fried food ingredients immersed below the oil surface are maintained in a generally sealed state by the cap and fried.

After a predetermined period of time has elapsed, when the bottom of the oil pan is lowered, the level of the cooking oil will drop, but when the bottom is raised again, the oil level will rise again and the ingredients for frying will be fried again. This step may only be performed once, but it can be repeated a predetermined number of times as necessary.

When the bottom of the oil pan is lowered after cooking is complete, excess cooking oil contained in the fried food is removed on the surface of the pan. After that, the cap is raised, the board is moved horizontally, and the fried food is removed from the board.

[Example] Hereinafter, with reference to the drawings, an example of an apparatus for frying raw materials for frying formed into small rod-shaped pieces in edible oil will be described. It will be explained as something that is automatically carried.

1 is a fried food raw material that has been kneaded with water and seasonings to the powdered main raw material for fried food and formed into a rod shape in advance, 2 is a board on which the fried food raw material is placed, 3 is an oil pan, and 5 is a cap. 2. The basic structure includes an oil pan 3 and a cap 5.

The board surface 2 on which the fried food ingredients 1 are placed has a structure in which a net bottom 23 that can be opened and closed with a hinge 22 is provided on the bottom surface of the ring main body 21, and the top surface of the board surface 2 is provided with a flat plate-like dough in the form of a rod. A cotton material 24 for cutting is stretched in a grid pattern, and the board surface 2 is accompanied by a guide board 61 and an index plate 6.
It is slid on the top from the side and guided directly above the oil pan 3.

Note that 62 is a circular hole formed on the guide plate 61 in order to fix the plate surface 2 on the guide plate 61.

The oil pan 3 includes a cylindrical upper casing 32, which is equipped with a heat insulating means 31 on the peripheral wall surface to prevent heat radiation to the outside, and a lower casing 33, which is also equipped with a heat insulating means, and whose inner and outer diameters are smaller than the former 32. have Upper and lower casing 3
2 and 33 are fixed together liquid-tightly by bolts, and the bottom part 34 of the lower casing 33 is constituted by a piston (hereinafter the bottom part will be referred to as a piston) that moves up and down by positive and negative air pressure. The casing 33 is divided into two upper and lower chambers in a so-called raised bottom type. 35 is a pipe for supplying and discharging air for raising and lowering the piston 34. The upper and lower casings 32, 33
Heaters 36 and 37 are equally provided at each location in close proximity to the inner wall surface. 38 is a ring fitted to the outer peripheral surface of the piston 34. The upper casing 32 has an upper edge fixed to a bracket 63 fixed to the index plate 6, and a lower part of the upper casing 32 has a
A pipe 39 for supplying cooking oil is connected.

Reference numeral 41 denotes a cup body installed concentrically inside the upper casing 32. The cup body 41 partitions the inside of the upper casing 32 into a peripheral wall side and a center side of the casing, and also connects the upper casing 32 and the cup. An edible oil rising space 42 having a relatively small interval is formed between the body 41 and the edible oil rising space 42 .

Reference numeral 43 denotes a fin provided on the inner wall surface of the upper casing 32 in a centripetal direction.The fin 43 divides the space into several to ten equal parts in the circumferential direction, and also divides the space between the cup body 41 and the upper casing 32. The space is connected from the top end to the bottom end, allowing the cooking oil to be heated efficiently. At the top of the fin 43, the fin 4
A small hole 44 is formed in the upper part of the cup body 41 so as to cover the space 42 and the cup body 41 from above. An oil filter 45 is provided. Further, a hollow cylindrical body 47 is attached to the bottom of the cup body 41 so as to be able to rise and fall freely in order to install an oil guide 46 (described later) in a suspended state in the center, and around the hollow cylindrical body 47 is attached a hollow cylinder body 47 which is movable up and down within the cup body 41. A hole 48 is formed in the bottom of the cup body 41 for discharging the edible oil whose temperature has slightly decreased. 49 is a flange for locking the oil guide 46 to the bottom of the cup body 41 in a suspended state.

The oil guide 46 is for guiding the cooking oil toward the peripheral side wall of the upper casing 32 in order to improve the convection effect of the cooking oil. When the piston 34 provided in the lower casing 33 rises, the edible oil housed in the casing is compressed, and the oil guide 46 rises until just before the hole 48 is closed. ing.

Next, the cap 5 is formed with a cup-shaped lid 51 that can completely cover the upper surface of the board 2, and allows air and steam filling the interior 32 to be released from the small exhaust hole 52. It is now possible to do so. The lid body 51 has a rotation prevention means consisting of a key 5'' and a keyway 53', and the boss portion thereof has a rotation prevention means formed at the tip of the rotating shaft of the electric motor 55 fixed on the frame 54. Screw shaft 5
The cap 5 has a female thread 57 that is screwed into the cap 6, and the cap 5 can be raised or lowered according to the direction of rotation of the rotating shaft.

Reference numeral 64 denotes a seal ring provided on the bracket 63 to seal the lower end surface of the panel surface 2 that has reached the concentric position of the upper casing 32. A seal ring 58 is provided on the lower end surface of the cap 5 to seal the upper end surface of the board surface 2.

The operation of this embodiment will be explained below.

First, start the electric motor 55 to reversely rotate the screw shaft 56,
The cap 5 is raised to a predetermined height.

Next, the guide plate 61 is operated to move laterally, and the plate surface 2 carrying the fried food material is guided directly above the upper casing 32.

Next, the electric motor 55 is rotated forward, the cap 5 is lowered, and the upper and lower surfaces of the ring main body 21 of the panel surface 2 are connected between the upper end surface of the oil pan 3 and the lower end surface of the cap 5 via the seal rings 58 and 64. (See Figure 2).

The cooking oil stored in the oil pan 3 is heated by heaters 36 and 37.
When the piston 34 of the lower casing 33 is raised in advance, the bottom of the lower casing 33 starts to rise, and the oil level rises. When the piston 34 rises, the pressure inside the oil pan 3 increases because the cap 5 covers the upper part of the oil pan 3 in an almost airtight state, so the oil guide 46 rises and the cup body 4
The gap between the first hole 48 and the oil guide 46 becomes smaller, making it easier for the edible oil to move toward the outer peripheral surface of the cup body 41, that is, the space 42 defined by the fins 43.

Therefore, together with the active heat transfer effect due to convection, the cooking oil effectively rises within the space 42 and reaches the heater 36.
is heated efficiently. During this time, the inside of the oil pan 3 is kept largely sealed by the cap 5, so the oil guide 46 does not fall significantly.
Moreover, since the fins 43 heat the edible oil by a well-known heat exchange function, the temperature of the edible oil is effectively increased.

After passing through the oil filter 45, the heated cooking oil passes through the mesh bottom 23 of the board 2 and rises until the frying material 1 is completely submerged under the oil surface, and frying is performed in this state. .

After a predetermined period of time has elapsed, when the pump is started and air is sucked through the piping 35, the piston 34 descends toward its original position, and the oil level drops accordingly, causing the oil guide 46 provided in the cup body 41 to return to its original position. Descend to position.

The above operation can achieve the intended purpose in one time, but it may be repeated a predetermined number of times. By such operation, the frying material 1 is perfectly fried with high thermal efficiency, and the oil level is lowered. When the food is fried, the excess cooking oil contained in the food is naturally removed.

When the frying process is completed, the electric motor 55 is reversely rotated to raise the cap 5 to its original position. Next, guide plate 6
When 1 is operated and moved laterally, the net bottom 23 of the board 2 opens at a predetermined position, and the receiver of the fried food is transferred onto a plate or the like.

In this example, the plate 2 is adapted to a rod-shaped fried food material, but by changing the tension of the edge 24 provided at the top of the plate 2, it can be applied to any other shape of fried food material. Alternatively, the cotton body 24 may not be used, and a plate surface adapted to chip-shaped raw materials may be used. Additionally, diced raw materials for frying can be fried without being affected by the fried appearance.

[Effects of the Invention] The present invention has a lower casing of an oil pan with a raised bottom, a cup body provided concentrically within the upper casing, and a space formed between the upper casing and the cup body. The cooking oil is difficult to oxidize because it is able to rise while heating the cooking oil, and because the upper part of the upper casing is covered with a cap in a nearly liquid-tight manner along with the surface of the board on which the ingredients for frying are placed. When placed under such conditions, heating is extremely efficient between the upper casing and the cup body, and the raw material for frying can be cooked evenly with high-temperature cooking oil. Moreover, with the above configuration, the ingredients for fried foods are heated on the board while being immersed in the oil at the highest temperature, so they can be processed in an extremely short time, and the fried foods will not be fried in a disorderly manner or the fried foods will be broken into small pieces. There is nothing to do.

Therefore, according to the present invention, the yield of fried foods is significantly improved.

[Brief explanation of drawings]

FIG. 1 is a longitudinal sectional front view showing one embodiment of the present invention, and FIG. 2 is a longitudinal sectional front view showing a state in which the cap is lowered. 1... Raw material for frying, 2... Board surface, 3... Oil pan, 5... Cap, 32... Upper casing, 33
...lower casing, 34...piston, 35...
・Supply/discharge piping, 36. 37... Heater, 41... Cup body, 42... Cooking oil rising space, 43... Fin, 46... Oil guide, 52... Small hole for exhaust ,5
8.64...Seal ring.

Claims (1)

[Claims] 1. A board surface for supporting ingredients for frying through which cooking oil can pass from above and below, a cylindrical oil pan that can be placed so that the board surface covers the upper opening, and a board surface placed on the oil pan from above. The basic configuration includes a cap that can be put on, and the cap is provided above the oil pan so as to face each other, and between the cap and the oil pan, the panel surface can be entered and exited laterally, and The peripheral portion is installed so as to be maintained in a liquid-tight state, and furthermore, a cup body is provided at the upper part of the cylindrical oil pan that partitions the inside of the oil pan concentrically and allows cooking oil to be taken in and out from above and below. In addition, the bottom of the oil pan can be raised and lowered using fluid pressure, and the oil pan is equipped with a heater for heating cooking oil.