JP7689733B2 - Flyer - Google Patents

Description

This disclosure relates to a commercial fryer that heats cooking oil in an oil vat and cooks food by placing it in the oil vat.

The fryer heats cooking oil contained in an oil vat to a predetermined cooking temperature using heating means such as a burner or a pulse burner, thereby cooking foods such as potatoes placed in the oil vat.
As the number of cooking times increases, the amount of cooking oil in the oil tank decreases due to the oil being absorbed by the food being cooked. Therefore, Patent Document 1 discloses a fryer in which a 18-liter can containing cooking oil (solid oil) is placed inside the device and kept warm by an electric heater, and an oil level thermistor is provided in the oil tank to detect the position of the oil level, and when a drop in the oil level is confirmed by a drop in the temperature detected by the oil level thermistor, a pump provided in the pipe connecting the 18-liter can to the oil tank is operated to add a specified amount of cooking oil.

JP 2016-120291 A

In actual restaurants, the type of food to be put into the oil tank, the amount put in each time, the weight of cooking oil, temperature change, and cooking time are all set, so the amount of oil consumed each time is roughly constant.
Therefore, as the timing for adding oil, in addition to detecting a drop in the oil level using an oil level thermistor, the oil may be automatically added when the number of heating cooking cycles performed in a specified cooking mode reaches a set number. In this case, the set number is set to a number that is less than the number of cooking cycles at which the quality of the food to be cooked may change, and when the number of cooking cycles reaches the set number, the amount of oil obtained by multiplying the amount of oil consumed per cooking cycle by the set number is replenished as the rated amount of oil to be added.
However, if an order comes in while adding oil in a store, the oil addition may be stopped midway and cooking may take priority. In this case, if the oil addition is restarted after cooking and the rated amount of oil is replenished, depending on the amount of oil actually added before the oil addition was stopped, excessive oil may be added, which is uneconomical and may cause oil splashes or change the finished product of the food being cooked.

Therefore, the present disclosure aims to provide a fryer that can properly add oil even if the automatic oil addition based on the number of cooking times stops midway.

In order to achieve the above object, the present disclosure provides an oil tank capable of storing cooking oil,
A heating means provided in the oil tank for heating cooking oil;
An oil tank installed outside the oil tank for storing cooking oil;
An oil replenishing means for replenishing cooking oil from the oil replenishing tank into the oil tank;
A control means for controlling the heating means and the oil supply means,
The control means controls the heating means based on a preset cooking mode to perform cooking, and counts the number of cooking operations when the cooking operation is completed. When the number of cooking operations reaches a preset number, the control means operates the oil supply means to supply a rated amount of cooking oil from the oil supply tank.
When the oil-adding means is operated, the control means calculates an actual amount of oil added, which is an actual amount of cooking oil added since the start of the operation,
When the operation of the oil adding means is stopped before the actual amount of oil added reaches the rated amount of oil added, the ratio of the actual amount of oil added to the rated amount of oil added is calculated, and the manner in which the oil adding means is next operated is changed based on the ratio.
Another aspect of the present disclosure is characterized in that, in the above configuration, the change in the manner in which the oil adding means is operated comprises changing the set number of times for next operating the oil adding means based on the set number of times and the ratio.
In another aspect of the present disclosure, in the above configuration, the oil supply means includes a pipe connecting the oil supply tank and the oil tank, a pump provided in the pipe, and an electromagnetic valve for opening and closing the pipe;
The control means calculates the actual amount of oil added based on the operation time of the pump from the start to the stop of the operation of the oil adding means and the forward pumping capacity of the pump.

According to the present disclosure, if the operation of the oil adding means is stopped before the actual amount of oil added reaches the rated amount of oil added, the manner in which the oil adding means is next operated is changed based on the ratio of the actual amount of oil added to the rated amount of oil added. Therefore, even if automatic oil addition based on the number of cooking cycles is stopped midway, the oil can be appropriately added thereafter in a changed manner.
According to another aspect of the present disclosure, in addition to the above effects, the manner in which the oil adding means is operated is changed by changing the set number of times based on the set number of times and the ratio, thereby enabling appropriate oil addition by changing the timing of oil addition.
According to another aspect of the present disclosure, in addition to the above effects, an accurate amount of oil to be added can be determined based on the operation time and forward pumping capacity of the pump.

FIG. FIG. 1 is a schematic diagram of a fryer. FIG. 2 is an explanatory diagram of an operation panel. (A) shows the cooking oil storage state in the first cooking mode, and (B) shows the oil storage state in the second cooking mode. (A) shows the state in which cooking oil has been dropped into the filtering tank, and (B) shows the state in which cooking oil has overflowed from the oil tank. 13 is a flowchart of oil addition control.

Hereinafter, an embodiment of the present disclosure will be described with reference to the drawings.
Fig. 1 is a perspective view showing an example of a fryer, and Fig. 2 is a schematic diagram of the fryer. This fryer 1 is provided with a pair of left and right oil vats 3, 3 in the upper part of a vessel body 2. A pair of left and right pulse combustors 4, 4 serving as heating means is provided at the bottom of each oil vat 3. Each pulse combustor 4 has a combustion chamber 5 provided on the inner wall at the front of the oil vat 3, and a tail pipe 6 connected to the combustion chamber 5 and routed in a serpentine manner within the oil vat 3.
Since the configurations of the oil tanks 3 and their combustion and exhaust systems are the same on the left and right sides, the following description will mainly focus on the oil tank 3 on the left side of FIG.

The oil vat 3 has a first cooking section 7 and a second cooking section 8. The first cooking section 7 is formed above the pulse burner 4, and is a square tube with an opening area that does not change in the vertical direction. The second cooking section 8 is located above the first cooking section 7, and is formed in an inverted taper shape that widens in all directions from the top end of the first cooking section 7 upwards. The top end of the second cooking section 8 serves as a storage section for cooking oil. A basket 9 containing food to be cooked, such as potatoes, can be placed in the oil vat 3. A net 10 for receiving the basket 9 is provided above the pulse burners 4, 4.
A first oil surface temperature sensor 11 is provided below the upper end surface of the first cooking section 7. A second oil surface temperature sensor 12 is provided above the upper end surface of the first cooking section 7 and below the upper end surface of the second cooking section 8. A cooking temperature sensor 13 is provided in the oil vat 3 near the tail pipe 6 of the pulse combustor 4. A thermistor is used for each temperature sensor. An electric heater 33 is provided on the outer circumferential surface of the lower part of the oil vat 3.

An oil booster tank 14 for storing cooking oil is provided at the top of the unit 2 behind the oil vat 3. An oil booster pipe 15 that is connected to the second cooking section 8 at the rear of the oil vat 3 is connected to the bottom of the oil booster tank 14. The oil booster pipe 15 is provided with an oil booster valve 16 that is manually opened and closed. The oil booster valve 16 is provided with an oil booster open/close detector (e.g., a reed switch) 55 that detects the open/closed state. An oil booster temperature sensor 17 for detecting the temperature of the cooking oil stored in the oil booster tank 14 is provided inside the oil booster tank 14.
An overflow section 18 is provided on the front surface of the fuel tank 14. The overflow section 18 is formed by a pipe connected to the front surface of the fuel tank 14, a flow path formed in the vertical direction to the front surface of the fuel tank 14, etc. The upper end of the overflow section 18 is connected to an opening formed in the upper front surface of the fuel tank 14 and hangs down, and the lower end of the overflow section 18 is connected to the rear inner surface of the oil tank 3 via an outlet 19. Therefore, when the cooking oil in the fuel tank 14 exceeds the lower edge of the opening, the overflowed cooking oil flows from the outlet 19 down along the rear inner surface of the oil tank 3 into the oil tank 3.

An air chamber 20 is provided on the outside of the front side of the oil tank 3. A mixing chamber (not shown) communicating with the combustion chamber 5 is provided inside the air chamber 20. A gas conduit 21 equipped with a gas solenoid valve 22 is connected to the mixing chamber to supply fuel gas. An air supply pipe 23 is also connected to the mixing chamber. The air supply pipe 23 is connected to a fan 24 provided at the bottom of the vessel body 2 to supply combustion air.
The tail pipes 6, 6 of the pulse combustors 4, 4 are arranged in a serpentine shape below the oil tank 3, and then connected to exhaust pipes 25, 25 drawn out from the air chamber 20. These exhaust pipes 25, 25 have mufflers 26, 26 arranged at the rear of the vessel body 2. The mufflers 26, 26 are arranged facing upward while in contact with the rear surface of the fuel tank 14, and are capable of discharging the combustion exhaust gas.
The fuel tank 14 and the mufflers 26, 26 are covered by an exhaust pipe cover 27 provided on the body 2. Protective covers 28 are provided on the front sides of the left and right exhaust pipe covers 27, 27. Basket hangers 29, 29 for suspending and supporting the baskets 9, 9 are fixed to the protective covers 28. The outlet 19 of the overflow section 18 is provided below the basket hangers 29.

A filtering tank 30 having a filter at the bottom is provided at the bottom of the vessel body 2. An oil drain pipe 31 is connected to the bottom of the oil vat 3, and cooking oil in the oil vat 3 can be drained through the oil drain pipe 31 to the filtering tank 30. The oil drain pipe 31 is provided with an oil drain valve 32 that can be opened manually.
A filtering pump 35 is provided at the bottom of the device body 2. The suction side of the filtering pump 35 is connected to the bottom of the filtering tank 30 via a suction pipe 36. The discharge side of the filtering pump 35 branches into a first fuel supply pipe 37 and a second fuel supply pipe 38. The first fuel supply pipe 37 is connected to the fuel supply pipe 15 upstream of the fuel supply valve 16. The first fuel supply pipe 37 is provided with a first fuel supply valve 39 that is manually opened and closed. The first fuel supply valve 39 is provided with a fuel supply open/close detector (e.g., a reed switch) 56 that detects the open/close state.
The second oil supply pipe 38 is connected to the lower part of the oil tank 3. The second oil supply pipe 38 is provided with a second oil supply valve 40 that can be opened and closed manually.

An oil tank 45 using a 18L can is provided below the oil tank 3. The oil tank 45 is placed on a stand 46 provided on the vessel body 2. The stand 46 is provided with a heater 47 for heating the oil tank 45 and a tank temperature sensor 48 for detecting the temperature of the oil tank 45.
The lower end of an oil supply pipe 49 is inserted into the oil supply tank 45. The upper end of the oil supply pipe 49 is connected to the oil tank 3 above the second cooking section 8. An oil supply pump 50 and an oil supply solenoid valve 51 are provided in the oil supply pipe 49 from the upstream side.

A fry controller 60 is provided on the upper front surface of the device body 2. The fry controller 60 has an operation panel 61. As shown in Fig. 3, the operation panel 61 is provided with a power switch 62, a plurality of cooking buttons 63, 63..., and displays 64, 64 for the selected cooking mode and maintenance menu, etc., as well as a mode selection button 65 for selecting a cooking mode, and rated amount display lamps 66A, 66B for displaying the rated amount. The rated amount display lamp 66A corresponds to the first rated amount, and the rated amount display lamp 66B corresponds to the second rated amount.
A burner controller 70 is provided at the bottom of the device body 2. The burner controller 70 includes a timer 71 and a memory unit 72, and controls ON/OFF of the pulse burner 4 according to the cooking mode instructed by the fry controller 60 and based on the program stored in the memory unit 72 to cook food such as potatoes. Detection signals from the first and second oil surface temperature sensors 11 and 12, the cooking temperature sensor 13, the oil refill temperature sensor 17, the tank temperature sensor 48, the oil refill opening/closing detection unit 55, the oil supply opening/closing detection unit 56, etc. are input to the burner controller 70. Based on these detection signals and instructions from the operation panel 61, the burner controller 70 controls the pulse burner 4, the gas solenoid valve 22, the fan 24, the electric heater 33, the filtering pump 35, the heat retention heater 47, the oil refill pump 50, the oil refill solenoid valve 51, etc.

In the fryer 1 configured as described above, the amount of food to be cooked at one time is set to two types, a first rated amount and a second rated amount that is larger than the first rated amount, and cooking is possible in a first cooking mode corresponding to the first rated amount and a second cooking mode corresponding to the second rated amount. The cooking oil tank 14 is filled with cooking oil (refilled oil amount).
(First cooking mode)
First, when cooking the first rated amount of food, cooking oil (first rated amount of oil) is stored in the oil tank 3 up to the top of the first cooking section 7, as shown by the diagonal lines in Fig. 4(A). In this state, when the cook turns on the power switch 62 of the operation panel 61, the burner controller 70, which has confirmed the cooking oil up to the top of the first cooking section 7 by the first oil surface temperature sensor 11, rotates the fan 24 for a predetermined time to supply air, and then intermittently burns the mixed gas in the combustion chamber 5 to operate the pulse burner 4 on and off. That is, the mixed gas is ignited in the combustion chamber 5 to cause it to explode and burn in the combustion chamber 5, and the combustion exhaust is forcibly discharged to the tail pipe 6 due to the pressure increase in the combustion chamber 5 caused by the combustion. Then, fuel gas and combustion air are sucked into the combustion chamber 5, which is under negative pressure due to the discharge of the combustion exhaust. By repeating this on/off operation, the cooking oil stored in the oil tank 3 is heated.
Burner controller 70 monitors the detected temperature obtained from cooking temperature sensor 13. When it is confirmed that the temperature of the cooking oil has reached a predetermined cooking temperature (e.g., 160° C.), fry controller 60 notifies the user by, for example, outputting a display indicating that cooking is OK on display unit 64 of operation panel 61.

Next, the cook selects the first cooking mode with the mode selection button 65. The fry controller 60 then causes the display unit 64 to indicate that it is in the first cooking mode, and turns on the rated amount display lamp 66A to indicate that the first rated amount is being used.
When this notification is given, the cook puts a basket containing the first rated amount of food into the oil vat 3. At this time, the first cooking mode is displayed on the display unit 64 of the operation panel 61, and the rated amount display lamp 66A is lit, so that the cook is less likely to put in the wrong amount of food.
When the cook presses the cooking start button (here, the cooking button 63 on the left side), the burner controller 70 heats and cooks the food to be cooked for the first cooking time preset in the memory unit 72 corresponding to the first rated amount and with the first heat amount of the pulse burner 4. When the first cooking time is up as counted by the timer 71, the fry controller 60 sounds an alarm to notify the end of cooking. Therefore, the cook lifts the basket 9 out of the oil vat 3. If the cook wishes to continue cooking at the first rated amount, the cook can simply add the food to be cooked and press the cooking start button, and the same control process will be repeated.

(Switching from the first cooking mode to the second cooking mode)
When switching from the first cooking mode to the second cooking mode, it is necessary to increase the amount of cooking oil from the oil increase tank 14 .
Therefore, when the cook manually opens the oil refill valve 16, the cooking oil in the oil refill tank 14 is supplied to the upper end of the second cooking section 8 of the oil vat 3 through the oil refill pipe 15, as shown by the diagonal lines in Fig. 4(B), and the oil refill tank 14 becomes empty. The opening operation of the oil refill valve 16 is detected by the burner controller 70 through the oil refill opening/closing detector 55.
When the oil refill valve 16 is closed and this closing operation is detected by the burner controller 70 via the oil refill opening/closing detector 55, the fry controller 60 displays on the display 64 that the cooking mode is the second cooking mode, turns off the rated amount indicator lamp 66A, and turns on the rated amount indicator lamp 66B, thereby announcing that the cooking mode has been switched to the second rated amount. This mode switching notification may be made immediately upon detecting the opening and closing of the oil refill valve 16, or may be made after a predetermined oil refill completion time (e.g., one minute) is counted from the opening to the closing of the valve, and the valve is confirmed to be closed after the time has elapsed. An oil refill completion time may be set to be counted for a while after the valve is closed.

On the other hand, the burner controller 70 detects the opening operation of the oil addition valve 16 by the oil addition opening/closing detection unit 55 and switches the sensor that detects the oil level position to the second oil level temperature sensor 12 .
Therefore, when second oil surface temperature sensor 12 confirms that the cooking oil supplied to oil tank 3 has reached the upper end (second rated oil amount) of second cooking section 8, it monitors the detected temperature obtained from cooking temperature sensor 13. Then, when it confirms that the temperature of the cooking oil has reached a predetermined cooking temperature, fry controller 60 notifies the user by, for example, outputting a display indicating that cooking is OK on display 64 of operation panel 61.

When this notification is given, the cook puts the basket 9 containing the second rated amount of food into the oil vat 3. At this time, the second cooking mode is displayed on the display unit 64 of the operation panel 61, and the rated amount display lamp 66B is lit, so that the cook is less likely to put in the wrong amount of food.
When the cook presses the cooking start button, the burner controller 70 heats and cooks the food with a second cooking time preset in the memory unit 72 corresponding to the second rated amount and a second amount of heat greater than the first amount of heat in the first cooking mode. This second amount of heat is obtained by operating the electric heater 33 in addition to the pulse combustor 4. However, the second amount of heat may be obtained by increasing the gas input only with the pulse combustor 4 without using the electric heater 33.
When the second cooking time is up as counted by timer 71, fry controller 60 sounds an alarm to notify the end of cooking. The cook then removes basket 9 from oil tank 3. If cooking continues with the second rated amount, the cook can add food and press the cooking start button to repeat the same control.

(Switching from the second cooking mode to the first cooking mode)
When switching from the second cooking mode to the first cooking mode, which uses a smaller amount of oil, the cook opens the oil drain valve 32 from the second rated oil amount state shown in Figure 4 (B) and drains all of the cooking oil in the oil tank 3 into the filtering tank 30, as shown by the diagonal lines in Figure 5 (A).
Next, the first fuel supply valve 39 of the first fuel supply pipe 37 is opened, the second fuel supply valve 40 of the second fuel supply pipe 38 is closed, and the fuel boost valve 16 of the fuel booster pipe 15 is closed. Then, the burner controller 70 detects the opening of the first fuel supply valve 39 by the fuel supply open/close detection unit 56 and drives the filtering pump 35. Thus, the cooking oil in the filtering tank 30 is filtered and then supplied to the fuel booster tank 14 via the first fuel supply pipe 37 and the fuel booster pipe 15. When the fuel booster tank 14 becomes full, the cooking oil is supplied to the oil tank 3 via the overflow unit 18 as shown in FIG. 5B.
Then, when filtering is performed until the filtering tank 30 is empty, as shown in Fig. 4(A), the cooking oil of the second rated oil volume supplied to the oil reserve tank 14 is supplied to the oil vat 3 via the overflow part 18, leaving only the oil reserve from the first rated oil volume. That is, the cooking oil of the first rated oil volume used in the first cooking mode is stored in the oil vat 3.

Then, when filtering is completed and the cook closes the first oil supply valve 39, the burner controller 70 detects this closure via the oil supply opening/closing detection unit 56, and stops driving the filtering pump 35.
Then, the fry controller 60, which has received information from the burner controller 70 that the first fuel supply valve 39 has been closed by the fuel supply open/close detector 56, displays on the display 64 that the mode is the first cooking mode, turns off the rated amount indicator lamp 66B, and turns on the rated amount indicator lamp 66A. This mode change notification may also be made immediately upon detecting the opening and closing of the first fuel supply valve 39, or may be made after a predetermined fuel supply completion time (for example, one minute) is counted from the time the valve is opened to the time it is closed, and the notification is made after it is confirmed that the valve has been closed after the time has elapsed. A fuel supply completion time that is counted for a while after the valve is closed may also be set.
On the other hand, the burner controller 70 detects the opening operation of the first fuel supply valve 39 using the fuel supply opening/closing detection unit 56, switches the sensor that detects the oil level position to the first oil surface temperature sensor 11, and executes the above-mentioned first cooking mode.

In each cooking mode, the type of food to be cooked in the oil vat, the amount of cooking oil to be put in each time, the weight of cooking oil, temperature change, and cooking time are determined, so that the approximate amount of oil consumed for each cooking is known. Therefore, the burner controller 70 counts the number of cooking times for each cooking mode based on the program stored in the memory unit 72, and when the number of cooking times reaches a preset number, the burner controller 70 refills the oil vat 3 with the rated amount of oil to be added, calculated by multiplying the amount of oil consumed for each cooking time by the set number, from the oil addition tank 45. This oil addition control will be described below based on the flow chart in FIG. 6.
First, when cooking is started in step (hereinafter referred to as "S") 1, the cooking oil in the oil tank 45 is kept warm in S2. Here, the detected temperature obtained from the tank temperature sensor 48 is monitored, and the heater 47 is controlled to be turned ON/OFF so that a predetermined temperature is maintained in the oil tank 45.
When the completion of cooking is confirmed in S3, the cooking count is incremented by +1 in S4.
Next, in S5, it is determined whether the number of cooking operations counted has reached a set number of times. If the number of cooking operations counted is less than the set number of times, the process returns to S1.

On the other hand, when it is confirmed in S5 that the number of cooking times has reached the set number, oil is added in S6. This oil addition is performed by driving the oil addition pump 50 and opening the oil addition solenoid valve 51 for a specified period of time. Then, the cooking oil liquefied in the oil addition tank 45 is directly supplied to the oil vat 3 via the oil addition pipe 49. This supply amount is the rated amount of oil to be added obtained by multiplying the amount of oil consumed per cooking by the set number of times. If it is not confirmed in S7 that the oil addition by operating the operation panel 61 has been stopped, the process waits in S8 for confirmation that the rated amount of oil addition has been completed, and then ends this control.
If a new order is received while oil is being added and cooking becomes necessary, the cook operates the operation panel 61 to stop adding oil and continues cooking the food. When the stop of adding oil is confirmed in S7, in S9 the burner controller 70 calculates the actual amount of added oil, which is the amount of oil actually supplied to the oil tank 3, based on the operation time of the oil adding pump 50 from the start to the stop of adding oil and the forward flow capacity of the oil adding pump 50, and calculates the ratio of this to the rated amount of added oil. Then, based on the calculated ratio and the current set number of times, the set number of times until the next time oil is added is changed, and this control ends.

Therefore, when cooking is performed again in the same cooking mode from S1 and the number of cooking times is counted in S4, the counted number of cooking times is compared with the changed set number in S5. If the number of cooking times reaches the changed set number, oil is added in S6.
For example, if the amount of oil consumed per cooking is 50 ml, the initial set number of times to add oil is 10, and the rated amount of oil to be added is 500 ml, if it is calculated that about 250 ml of oil, half of the rated amount of oil to be added, has been replenished by stopping the oil addition, the set number of times to add oil next is changed to 5. Therefore, oil will be added when the number of cooking times reaches 5.
In this case, if the oil addition is stopped midway, the set number of times is changed in S9.
The count of the number of cooking times and the changed set number are reset when the cooking mode is switched from the first cooking mode to the second cooking mode, or from the second cooking mode to the first cooking mode.

Thus, the fryer 1 of the above embodiment includes an oil tank 3 capable of accommodating cooking oil, a pulse burner 4 (heating means) provided in the oil tank 3 for heating the cooking oil, an oil top-up tank 45 provided outside the oil tank 3 for storing cooking oil, an oil top-up pipe 49, an oil top-up pump 50, an oil top-up solenoid valve 51 (oil top-up means) for topping up cooking oil from the oil top-up tank 45 into the oil tank 3, and a burner controller 70 for controlling the pulse burner 4 and the oil top-up means. The burner controller 70 controls the pulse burner 4 based on preset first and second cooking modes (predetermined cooking modes) to perform cooking, counts the number of cooking cycles upon completion of the cooking cycle, and when the number of cooking cycles reaches a preset number, operates the oil top-up means to top up the rated amount of cooking oil from the oil top-up tank 45.
When the oil adding means is operated, the burner controller 70 calculates the actual amount of oil added, which is the actual amount of cooking oil replenished since the start of operation, and if operation of the oil adding means is stopped before the actual amount of oil added reaches the rated amount of oil added, it calculates the ratio of the actual amount of oil added to the rated amount of oil added, and changes the set number of times (mode) for next operating the oil adding means based on this ratio.
According to this configuration, even if the automatic oil addition based on the number of cooking times is stopped midway, the oil can be appropriately added thereafter based on the changed mode.

In particular, the manner in which the oil adding means is operated is changed by changing the set number of times for which the oil adding means is next operated based on the set number of times and the ratio, thereby enabling appropriate oil addition by changing the timing of oil addition.
The oil addition means includes an oil addition pipe 49 (piping) connecting the oil addition tank 45 and the oil tank 3, an oil addition pump 50 (pump) provided in the oil addition pipe 49, and an oil addition solenoid valve 51 (solenoid valve) for opening and closing the oil addition pipe 49, and the burner controller 70 calculates the actual amount of oil added based on the operating time of the oil addition pump 50 from the start to stop of operation of the oil addition means and the forward transport capacity of the oil addition pump 50.
Therefore, the actual amount of oil to be added can be determined accurately.

The following describes a modified example.
The change in the manner in which the oil-adding means is operated is not limited to changing the set number of times. For example, the set number of times may be left unchanged, and when the number of cooking times after oil-adding has stopped reaches the set number of times, the remaining amount obtained by subtracting the actual amount of oil added from the rated amount of oil added may be replenished. In this case, the amount of oil added can be changed to an appropriate amount.
In the above embodiment, when fuel is added from the fuel tank, the fuel add-on valve is manually opened. However, the fuel add-on valve may be an electromagnetic valve, and the fuel add-on operation may be performed by automatically opening the fuel add-on valve through operation of the operation panel.
In this case, the oil tank can be used as an oil tank for topping up, and the oil booster valve, which is an electromagnetic valve, and the oil booster pipe can be used as an oil topping up means. In this oil topping up means, the rated amount of oil to be topped up is determined by the flow rate per unit time of the oil booster pipe and the opening time of the oil booster valve. The actual amount of oil to be topped up is also calculated by the flow rate per unit time of the oil booster pipe and the opening time of the oil booster valve until topping up is stopped.

On the other hand, in the above embodiment, when reducing oil, the first oil supply valve is manually opened to return the filtered cooking oil to the oil tank via the oil tank, but this is not limited to the above. For example, the oil drain valve and the first oil supply valve may be electromagnetic valves, and both valves may be automatically opened by operating the operation panel to filter the oil. Furthermore, reducing oil may be an operation to reduce the cooking oil in the oil tank by manually opening or automatically opening only the oil drain valve.

The fryer is not limited to one having a fry controller and a burner controller separately provided, but may be one having a single controller having both the functions of a fry controller and a burner controller.
The heating means may be formed only of a pulse combustor or only of an electric heater. The heating means may be formed only of a gas burner provided outside the oil vat. Furthermore, the heating means may be formed of a combination other than the combination of a pulse combustor and an electric heater.
In the above embodiment, a pair of oil tanks are provided on the left and right sides, but the number of oil tanks may be one, or conversely, three or more oil tanks may be provided.

1: Fryer, 2: Vessel body, 3: Oil tank, 4: Pulse burner, 5: Combustion chamber, 6: Tail pipe, 7: First cooking section, 8: Second cooking section, 9: Basket, 11: First oil surface temperature sensor, 12: Second oil surface temperature sensor, 13: Cooking temperature sensor, 14: Oil booster tank, 15: Oil booster pipe, 16: Oil booster valve, 18: Overflow section, 22: Gas solenoid valve, 30: Filtering tank, 35: Filter trolling pump, 37: first fuel supply pipe, 38: second fuel supply pipe, 39: first fuel supply valve, 40: second fuel supply valve, 55: fuel supply opening/closing detection unit, 56: fuel supply opening/closing detection unit, 60: frying controller, 61: operation panel, 62: power switch, 63: cooking button, 64: display unit, 65: mode selection button, 66A, 66B: rated amount display lamp, 70: burner controller, 71: timer, 72: memory unit.

Claims (3)

An oil tank capable of storing cooking oil;
A heating means provided in the oil tank for heating cooking oil;
An oil tank installed outside the oil tank for storing cooking oil;
An oil replenishing means for replenishing cooking oil from the oil replenishing tank into the oil tank;
A control means for controlling the heating means and the oil supply means,
The control means controls the heating means based on a preset cooking mode to perform cooking, and counts the number of cooking operations when the cooking operation is completed. When the number of cooking operations reaches a preset number, the control means operates the oil supply means to supply a rated amount of cooking oil from the oil supply tank.
When the oil-adding means is operated, the control means calculates an actual amount of oil added, which is an actual amount of cooking oil added since the start of the operation,
This fryer is characterized in that, when operation of the oil adding means is stopped before the actual amount of oil added reaches the rated amount of oil added, the ratio of the actual amount of oil added to the rated amount of oil added is calculated, and the manner in which the oil adding means is next operated is changed based on the ratio. The fryer according to claim 1, wherein the change in the manner in which the oil-adding means is operated is a change in the set number of times that the oil-adding means is next operated based on the set number of times and the ratio. the oil supply means includes a pipe connecting the oil supply tank and the oil tank, a pump provided in the pipe, and an electromagnetic valve for opening and closing the pipe;
3. The fryer according to claim 1, wherein the control means calculates the actual amount of oil added based on the operation time of the pump from the start to the stop of the operation of the oil adding means and the forward pumping capacity of the pump.

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