JPS5843069B2 - Continuous egg frying method and equipment - Google Patents

Description

[Detailed description of the invention] The present invention relates to a continuous egg frying method and an apparatus therefor.

More specifically, the present invention includes (1) a step of moving a plurality of grilling plates placed closely on a path formed into a rectangular loop by a plurality of parallel rails on a horizontal plane along this path; (2) heating the grilling dishes by means of a heating means disposed below the grilling dishes; and (3) forming a thin film of oil on the inner bottom and side surfaces of the grilling dishes by means of a wiping means. , (4) injecting egg wash into the baking dish by means of an egg liquid injection means placed in front of the wiping means with respect to the advancing direction of the baking dish; and (5) a stirring device placed in front of the egg liquid injection means. (6) a step of stirring the egg mixture in the baking dish to make it homogeneous; and (6) a step of stirring the egg mixture in the baking dish to make it homogeneous; (7) Taking out the baked omelet as a final product from the baking dish out of the system by a take-out means disposed in front of the reversing means and near the wiping means. The present invention relates to a continuous egg frying method and its apparatus.

There are two main types of conventional continuous egg frying machines: fully automatic rotating up-and-down type and flat unfolding type.

As shown in FIG. 1a, the top and bottom egg frying machine has a frying plate 2a, a chain 1a stretched vertically, and a pair of chain wheels 3a.
Since the structure is such that it moves as the chain rotates, only the grilling plates on the upper chain contribute to the production of tamagoyaki, and the grilling plates on the lower chain are not used effectively.

Further, since the grilling plates in the lower chain are not heated, an extra amount of heat is required to heat them to a predetermined temperature when they reach the upper position.

Furthermore, the complicated structure of tamagoyaki makes it expensive.

Furthermore, the chain is constantly under tension, which can lead to failures in such equipment.

On the other hand, as shown in FIG. 1, the flat-deployable egg frying machine often breaks down because the rectangular plate 20a that moves on a flat surface is forcibly pulled at one end by the chain 10a.

Furthermore, the chain 10a is stretched due to heating, which may cause trouble.

An object of the present invention is to provide a method and apparatus for producing omelet omelets that can effectively produce a large number of omelet plates and thus produce a large amount of omelet.

Another object of the present invention is to provide an egg-frying method and an apparatus thereof in which the whole-frying dish is always heated to a predetermined temperature, and therefore the heat is used efficiently.

Still another object of the present invention is to provide an egg frying device that has a simple structure, is suitable for mass production, and is less likely to malfunction because the frying pan slides on a circulation path without using a chain.

Still another object of the present invention is to provide an egg frying device that can produce a desired type of egg roll simply by replacing the frying plate.

Still another object of the present invention is to provide a method and apparatus for producing tamagoyaki without uneven cooking.

The present invention will be described in detail below based on embodiments and with reference to the drawings.

As shown in FIGS. 2a and 2b, the egg frying device of the present invention includes:
It has a path 1 formed into a rectangular loop by a plurality of parallel rails 10 on a horizontal plane, and a plurality of grilling plates 2 placed closely on this path 1.

These baking dishes 2 are placed on the path 1 via the member 22,
It slides on the path 1 by the moving means 3.

A heating means 4 for heating the baking dish is arranged below the baking dish 2.

In order for the grilling plate 2 to be heated efficiently, the member 22 is attached to the grilling plate 2.
It is desirable to make it so that the bottom surface is exposed as much as possible.

A wiping means 5 is arranged at the starting point of the baking dish 2.

The wiping means 5 uniformly forms a thin film of oil on the internal bottom and side surfaces of the baking dish 2.

Egg liquid injection means 6 is arranged in front of this wiping means 5 with respect to the advancing direction of baking dish 2.

The egg liquid injection means 6 is for injecting a predetermined amount of egg liquid into the baking dish 2.

A stirring means 7 is arranged in front of this egg fluid injection means 6.

This stirring means 7 stirs the egg liquid in the baking dish to make it homogeneous.

A reversing means 8 is arranged in front of the stirring means 7.

The reversing means 8 may, if necessary, overlap the almost baked omelet in the baking dish onto the almost baked omelet in the next baking dish that precedes this baking dish, for example, to create a double omelet. It provides:

A shaping means 9 is arranged in front of the reversing means 8.

This shaping means 9 shapes the omelette on the grilling plate 2 to make it into a well-shaped omelette.

This shaping means 9 can also be omitted.

The removal means 11 is located in front of the shaping means 9 and the wiping means 5
The take-out means 11 disposed near the broiler is used to take the finished omelet out of the baking tray 2 as a final product.

Reference numeral 12 denotes a gas infrared heater, which heats the surface of the egg mixture when frying a single layer in order to make the top and bottom sides of the tamago the same color.

The moving means 3 is usually composed of an air cylinder or a hydraulic cylinder.

Each cylinder is disposed at a displacement position of the baking dish 2 on the path 1, for example, at each corner of the rectangular path 1, and by sequentially pressing the baking dish 2 in a predetermined direction, the baking dish 2 is moved intermittently on the path 1. Move by sliding.

The heating means 4 is composed of a gas burner, an electric heater, etc., which are piped below the baking dish 2 along the baking dish moving path 1.

As shown in FIG. 3, the wiping means 5 has a working part 51 covered with an oil-absorbing cloth 50 and a first driving means 52 for reciprocating the working part 51 within the baking dish 2.

This integral body 53 of the operating part 51 and the first driving means 52 is
It is rotated around a support shaft 55 by the second driving means 54, and the operating portion 51 is pressed against the baking dish 2 or detached from the baking dish 2.

By this wiping means 5, a thin oil film is evenly formed on the inner surface of the baking dish 2.

Therefore, the egg mixture is baked homogeneously, and the baked egg roll is completely and easily peeled off from the baking dish 2.

The first and second drive means 52,54 are typically air cylinders or hydraulic cylinders.

The wiping means 5 is driven in conjunction with the moving means 3 when the grilling plate 2 is at rest during intermittent movement.

The operating portion 51 has a taper so that the oil-absorbing cloth 50 of the operating portion 51 comes into close contact with the inner surface of the baking dish 2 .

Further, the oil-absorbing cloth 50 is removably attached to the operating section 51 by means of thumbscrews 510.

As shown in FIGS. 4a and 4b, the egg liquid injection means 6 includes a cylinder-like cylinder 60 having at least one through hole 600, and a cylinder storage tank 61 that stores the cylinder 60 in a liquid-tight manner. has.

The cylinder 60 is connected to a swinging means 63 via a connecting punch 62.

One end 640 of the egg liquid supply rod 64 is attached to the upper end 601 of the cylinder 60.
is connected.

The other end of the egg fluid supply rod 64 is connected to an egg fluid adjustment tank 641, as shown in FIG. 2a.

One end of the egg liquid gutter 65 is connected to the lower end 602 of the column 60.

The other end 650 of the egg liquid gutter 65 opens toward the baking dish 2.

The other end 640 of the egg fluid supply rod 64 communicates with the through hole 600 when the cylinder 60 is in place.

At this time, the other end of the through hole 600 does not communicate with one end of the egg liquid gutter 65.

The cylinder 60 is moved into the cylinder storage tank 6 by the driving of the swinging means 63.
1, the through hole 600 is disconnected from one end 640 of the egg liquid supply rod 64 and becomes non-conducting, and at the same time, the lower end of the through hole 600 is brought into communication with one end of the egg liquid gutter 65.

Therefore, when the egg liquid supply pipe 64 is brought into communication with the cylindrical through hole 600, the adjusted egg liquid from the adjustment tank 641 is transferred to the through hole 600.
Injected into 00.

The cylinder 60 is rotated by the drive of the swinging means 63 and the through hole 60 is rotated.
0 moves with it, it becomes electrically disconnected from the egg fluid supply rod 64 and at the same time becomes electrically connected to the egg fluid gutter 65.

Therefore, the adjusted egg fluid in the through hole 600 is transferred to the egg fluid gutter 65.
The egg liquid flows into the baking dish 2 from the other end 650 of the egg liquid gutter 65.

When the adjusted egg liquid flows directly into the baking dish 2 from the egg liquid gutter 65,
If the egg liquid is not sufficiently diffused within the baking dish 2, there is a possibility that the egg mixture will not have a predetermined thickness or shape.

As shown in FIG.
It is desirable to arrange it between 0 and the baking dish 2.

This saucer 66 is rotated around a support shaft 660 by a saucer rotating means, and when the inlet 661 of the saucer 66 is rotated to the upper position, the egg liquid from the egg liquid gutter 65 is received, and the inlet 661
When rotated to the lower position, the egg liquid is injected into the baking dish 2.

The egg liquid from the egg liquid gutter 65 is sufficiently diffused to a predetermined thickness within the saucer 66, and this diffused egg liquid is then supplied into the baking dish 2, whereby it is diffused within the baking dish 2 to a predetermined thickness.

Cylinder 60 is replaceable.

Therefore, when changing the volume of egg liquid injected into the baking dish 2, a cylinder with a through hole of the desired volume is used.

The rocking means 63 is typically either an air cylinder or a hydraulic cylinder.

This egg liquid injection means 6 is driven in conjunction with the moving means 3 during the pauses in the intermittent movement of the baking dish 2, and is driven in the adjustment tank 64.
A predetermined amount of egg liquid is poured into the baking dish 2 from step 1.

It goes without saying that a plurality of egg liquid injection means 6 are arranged corresponding to the number of rows of baking dishes 2.

The stirring means 7 has a comb-shaped operating section 71 and a first driving means 72 for reciprocating the operating section 71 within the baking dish 2, as shown in FIGS. 5a and 5b.

The operating portion 71 and the first driving means 72 are connected by a connecting punch 73.

Operating part 71゜An integrated body 74 with the first driving means 72 and the connecting punch 73 is rotated around its support shaft 740 by the second driving means 75 to press the operating part 71 against the baking dish 2 or press it against the baking dish 2. Remove from 2.

The first and second drive means 72.75 are typically either air cylinders or hydraulic cylinders.

The connecting punch 73 has a substantially T-shape, is pivoted at its intersection 730, and is movably connected to the operating portion 71 at its centrally located tip 731.

The connecting punch 73 further has other ends 73 located beside it.
2,732 to drive means 72.

The T-shaped connecting punch 73 has a pivot point 730 by the piston rods of two cylinders reciprocating alternately.
According to the swinging movement of the connecting punch 73, the operating part 71, which is connected to the tip 731 of the connecting punch 73, reciprocates within the baking dish 2.

Due to the stirring action of the operating portion 71, the bubbles in the egg liquid in the baking dish 2 near the bottom of the baking dish are destroyed, so that the lower surface of the egg liquid comes into good contact with the bottom of the baking dish 2.

As a result, uniform tamagoyaki can be produced.

Furthermore, since the baking dish is heated to a high temperature of 100° C. or more when the egg liquid is poured into the baking dish, there is a risk that the water in the egg liquid will boil and a large bulge will form at the bottom of the egg liquid.

To prevent this, stir the egg mixture in the baking dish before it completely solidifies so that the egg mixture is heated evenly.

Note that the stirring means 7 is driven in conjunction with the moving means 3 when the baking dish 2 is at rest during intermittent movement.

As shown in FIG. 6, the reversing means 8 has a rotating arm 81 on which the baking dish 2 is placed, and a small gear 82 connected to this arm 81.

The small gear 82 is connected to a large gear 84 via a chain 83.

A gear drive means 85 is connected to the large gear 84 .

When the large gear 84 is rotated by a predetermined angle by the drive of the gear drive means 85, the small gear 82 rotates 180 degrees in the direction of movement of the baking dish 2.
At the same time, the grilling plate 2 rotates 180° with the rotating arm 81.
Rotate.

As a result, the baking dish 2 overlaps the preceding and adjacent baking dish 2, and the semi-baked egg mixture in the baking dish overlaps the semi-baked egg liquid in the preceding baking dish, resulting in a double-layered egg roll.

The half-baked egg mixture in the border plate before stacking has a slightly different baked color between the part that contacts the bottom of the baking plate and the surface exposed to the space.

Therefore, by overlapping both semi-baked egg liquids, the front and back sides of the finished omelet will be approximately the same, resulting in a good-looking omelet.

By adjusting the operation interval of the gear drive means 85 and repeating the reversing operation of the frying plate one after another, it is possible to obtain a desired number of stacked omelets, such as three or four stacks.

Note that the bonded part of the semi-baked egg liquid is not completely solidified, so it acts as an adhesive.

Gear drive means 85 is typically either an air cylinder or a hydraulic cylinder.

Further, the reversing means 8 is driven in conjunction with the moving means 3 when the intermittent movement of the grilling plate 2 is stopped.

As shown in FIG. 7, the shaping means 9 includes a weight 91 that presses the baked egg with its own weight, a support punch 92 that supports the weight 91 horizontally and movably in the vertical direction, and a support punch 92 that supports the weight 91 horizontally and movably in the vertical direction. A driving means 94 is connected to the punch 92 via a connecting punch 93.

The connecting punch 93 rotates up and down about its support shaft 930 as a fulcrum.

Therefore, by the vertical movement of the driving means 94, the supporting punch 92
performs vertical movement via a connecting punch 93.

The support punch 92 supports a weight 91 via a horizontal member 920.

The horizontal member 920 supports the weight 91 horizontally and allows the weight 91 to freely move.

Therefore, the support punch 92 moves downward by the action of the driving means 94 and continues to descend even after the lower surface of the weight 91 contacts the upper surface of the omelet, so that the weight 91 presses the omelet with its own weight. It turns out.

Therefore, the load applied to the egg roll is always the load based on the weight 91.

Therefore, the tamagoyaki in every baking dish will be subjected to a uniform load equal to the weight of the weight 91.

Drive means 94 is typically either an air cylinder or a hydraulic cylinder.

Further, the shaping means 9 is driven in conjunction with the moving means 3 when the grilling plate 2 is at rest in its intermittent movement.

As shown in FIG. 8, the take-out means 11 includes an overturning means 111, a transfer means 112, and a transfer means 113.

The overturning means 111 is for overturning the grilling plate 2 and throwing the omelette on the grilling plate out of the system as a final product.

The overturning means 111 has substantially the same structure and function as the reversing means 8.

The overturning means 111, as shown in FIG. 8, has a rotating arm 1111 on which the baking dish 2 is placed, and a small gear 1112 connected to this arm 1111.

The small gear 1112 connects to the large gear 11 via a chain 1113.
It is connected to 14.

A gear drive means 1115 is connected to the large gear 1114 .

When the large gear 1114 is rotated by a predetermined angle by the drive of the gear drive means 1115, the small gear 1112 falls in the advancing direction of the baking dish 2, and at the same time, the baking dish 2 falls together with the rotating arm 1111.

Since the overturning frying tray is usually located at the end of the system, the omelette on the overturning frying tray is thrown out of the system.

The transfer means 112 is arranged behind the above-mentioned overturning means 111, and serves to catch the omelette thrown out by the overturning means and toss the omelette to the rear.

As shown in FIG.
2.

The pedestal 1121 supports the overturning means 11 in a substantially horizontal position.
After receiving the tamagoyaki from the overturned frying tray of No. 1, the swinging means 1123
As a result of this operation, the shaft member 1122 is rotated to the upper position by a predetermined angle using the pivot support 1122 as a fulcrum.

As the pedestal 1121 rotates, the fried egg on the pedestal is moved by centrifugal force to the transfer means 1 located further behind the transfer means 112.
13 and is thrown out on top.

The transfer means 113 is composed of, for example, a belt conveyor,
The omelette dumped onto the belt conveyor is transferred to a predetermined location as a final product.

Note that the driving means 1115 and the swinging means 1123 are usually either air cylinders or hydraulic cylinders.

Due to the reciprocating movement of the piston rods of these cylinders, the large gear of the overturning means 111 rotates by a predetermined angle, and the transfer means 11
The second pedestal swings by a predetermined angle.

The baking dish 2 is made of either aluminum or aluminum alloy casting, and its surface is treated with fluororesin.

This process makes the heat conduction of the baking dish extremely poor.

Therefore, the entire baking dish is heated uniformly, and it is possible to obtain tamagoyaki with no uneven cooking.

Omelettes are produced by the apparatus of the present invention in the following manner.

A baking dish 2 having a predetermined shape is placed on the path 1 .

By driving the moving means 3, the baking dish 2 slides on the path.

The heating means 4 heats the baking dish 2 to a temperature in the range of 120°C to 180°C.

The heating temperature depends on the moving speed of the baking dish.

A uniform thin film of oil is formed on the bottom and side surfaces of the baking dish 2 by the wiping means 5.

The egg liquid adjustment tank 641 contains egg liquid prepared in advance by thoroughly mixing egg whites, egg yolks, stock, seasonings, and other additives.
A predetermined amount of egg liquid is injected into the baking dish 2 via the egg liquid injection means 6.

Next, the egg liquid in the baking dish 2 is stirred and homogenized by the stirring means 7 located in front of the egg liquid injection means 6.

The reversing means 8, which is located in front of the stirring means 7 and in a position where the egg liquid in the baking dish 2 can be baked, converts the almost baked tamagoyaki in the baking dish 2 into the almost baked egg in the baking dish that precedes the baking dish. Layer them on top of each other to make two layers of tamagoyaki.

Then, if necessary, the shape of the omelette in the baking dish 2 is adjusted by the shaping means 9.

Next, the baked omelet is taken out of the baking dish as a final product by a take-out means 11 located in front of the shaping means 9 and near the wiping means.

[Brief explanation of the drawing]

1A and 1B are explanatory diagrams of a conventional continuous egg frying machine, FIGS. 2A and 2B are a plan view and a side view of the device of the present invention, respectively, and FIG. 3 is a partial cross-sectional side view of the wiping device 5. figure,
FIGS. 4a and 4b are a partial cross-sectional side view of the egg fluid injection means 6 and a plan view of essential parts explaining the injection mechanism, and FIG. 4C
5 is a cross-sectional side view of the saucer 66, FIGS. 5a and 5b are a partial cutaway plan view and a partial cross-sectional side view of the stirring means,
6 is a partially sectional front view of the reversing means 8, FIG. 7 is a partially sectional side view of the shaping means 9, FIG. FIG. 8C is a front view of the transfer means 112, and FIG. 8D is a side view of the transfer means. 1...route, 2...grilling plate, 3...transportation means, 4...
... Heating means, 5... Wiping means, 6... Egg liquid injection means, I... Stirring means, 8... Inversion means, ... Removal means. 9... Plastic surgery means, 1

Claims (1)

[Claims] 1 (1) A plurality of sheets that are closely placed through a member in a path formed in a rectangular loop by a plurality of parallel rails on a horizontal plane, and one end of which is hinged to the member. (2) heating the baking dish with a heating means disposed below the baking dish; (3) wiping the inside of the baking dish with the heating means disposed below the baking dish; a step of forming a thin film of oil on the bottom and side surfaces; (4) a step of injecting egg wash into the baking dish by an egg liquid injection means disposed in front of the wiping means with respect to the direction of movement of the baking dish; 5) a step of stirring the egg liquid in the baking dish to make it homogeneous by a stirring means placed in front of the egg liquid injection means; (6) a step of stirring the egg liquid in the baking dish to make it homogeneous by a stirring means placed in front of the egg liquid injection means; (7) in front of the reversing means and in front of the wiping means; A continuous tamagoyaki method comprising the step of taking out the baked omelet as a final product from the baking dish to the outside of the system using a taking-out means placed nearby. 2 (1) A plurality of baking dishes, which are densely placed through a member and hinged at one end to the member, are placed in a path formed in a rectangular loop by a plurality of parallel rails on a horizontal plane. (2) heating the baking dish with a heating means disposed below the baking dish; (3) removing oil from the internal bottom and side surfaces of the baking dish using a wiping means. a step of forming a thin film; (4) a step of injecting egg liquid into the baking dish using an egg liquid injection means disposed in front of the wiping means with respect to a traveling direction of the baking dish; and (5) injecting the egg liquid. (6) a step of stirring the egg liquid in the baking dish to make it homogeneous by a stirring means placed in front of the stirring means; (7) shaping the tamagoyaki in the broiling dish by a shaping means disposed in front of the reversing means; and (8) a step of taking out the baked omelet as a final product from the baking dish out of the system by means of a take-out means arranged in front of the shaping means and near the wiping means. Law. 3 (■) A path formed into a rectangular loop by a plurality of parallel rails on the water surface, and (2) A plurality of paths densely placed on the path via a member and hinged at one end to the member. (3) moving means for moving the baking dish along the path; (4) heating means disposed below the baking dish for heating the baking dish; (5) a heating means for heating the baking dish; wiping means for forming a thin film of oil on the bottom and side surfaces of the baking dish; (6) egg liquid injection means disposed in front of the wiping means with respect to the direction in which the baking dish moves, and for injecting egg liquid into the baking dish; (7) a stirring means disposed in front of the egg liquid injection means to stir and homogenize the egg liquid in the baking dish; and (8) a stirring means disposed in front of the stirring means to substantially bake the egg liquid in the first baking dish. (9) a reversing means for overlapping the cooked tamagoyaki on the nearly fried omelet in a second broiling dish preceding the first broiling dish; (9) disposed in front of the reversing means and near the wiping means; and a means for taking out the baked tamagoyaki as a final product from the baking dish to the outside of the system. 4 The moving means is composed of either a plurality of air cylinders or hydraulic cylinders, and the cylinders are arranged at the displacement positions of the baking dish in the path, and move the baking dish by sequentially pressing the baking dish in a predetermined direction. The egg frying device according to claim 3, which moves intermittently on a path. 5. The egg frying machine according to claim 3, wherein the heating means is either a gas burner or an electric heater piped along the path of movement of the baking dish. 6 The wiping means includes: (1) a working part covered with an oil-absorbing cloth; (2) a first driving means for reciprocating the working part within the baking dish; and (3) the working part and the first driving part. a second driving means that rotates an integral part with the driving means around a support shaft of the integral part to press the operating part against or detach from the grilling plate, and has a second driving means that applies uniform oil to the inner surface of the grilling plate. 4. The egg frying apparatus according to claim 3, which is configured to form a thin film, uniformly bake the egg liquid, and completely and easily peel off the egg from the baking dish. 7. The egg frying device according to claim 6, wherein the first and second driving means are either an air cylinder or a hydraulic cylinder. 8. The egg frying apparatus according to claim 6, wherein the wiping means is driven in conjunction with the moving means during a pause in intermittent movement of the frying plate. 9. The egg frying apparatus according to claim 6, wherein the operating section is tapered so that the oil-absorbing cloth of the operating section comes into close contact with the inner surface of the baking dish. 10. The egg frying device according to claim 6, wherein the oil-absorbing cloth of the operating section is detachably attached to the operating section. 11 The above-mentioned egg liquid injection means includes: (1) a cylinder shaped like a lotus having at least one through hole; (2) a cylinder storage tank that stores the cylinder in a liquid-tight manner;
3) a swinging means for swinging the cylinder around the cylinder axis within the storage tank; (4) one end communicates with the cylinder through hole through the top surface of the storage tank and the other end connects to the egg fluid preparation tank; (5) an egg fluid supply pipe that connects and supplies egg fluid from the egg fluid preparation tank to the cylindrical through hole; (6) an egg wash gutter with one end communicating with the egg wash gutter; (7) Rotate the saucer around the support shaft of the saucer, and when the inlet of the saucer rotates to the upper position, the egg liquid from the iron bridge will be received and the inlet will be placed in the inlet. 4. The egg frying apparatus according to claim 3, further comprising: a saucer rotating means that is driven to inject the egg liquid into the frying plate when the egg liquid is rotated to a lower position. 12. The egg frying apparatus according to claim 11, wherein the cylinder is replaceable depending on the volume of the through hole, and the volume of egg liquid injected into the frying plate can be changed. 13. The egg frying device according to claim 11, wherein the swinging means is either an air cylinder or a hydraulic cylinder. 14. The egg fluid injecting means is driven in conjunction with the moving means during pauses in the intermittent movement of the baking dish, and injects a predetermined amount of egg fluid from the preparation tank into the baking dish. Egg frying device. 15. The egg frying apparatus according to claim 3, wherein a plurality of the egg liquid injection means are arranged in correspondence with the number of rows of baking dishes. 16 The stirring means includes: (1) an @-shaped operating section; (2) a first driving means for reciprocating the operating section within the baking dish; and (3) coupling the operating section and the driving means. A connected pestle that
4) a second driving means that rotates the integral body of the operating part, the first driving means, and the connecting punch around a support shaft of the integral body, and presses the moving part against or detaches from the baking dish; The egg frying device according to claim 3, having the following. 17. The egg frying device according to claim 16, wherein the first and second driving means are either an air cylinder or a hydraulic cylinder. 18. The egg frying apparatus according to claim 16, wherein the stirring means is driven in conjunction with the moving means during a pause in the intermittent movement of the frying plate. 19 The connecting punch has a substantially T-shape, is pivotally supported at the intersection thereof, is movably connected to the operating part at the tip located in the center, and has two cylinders at the remaining ends located on the sides. The egg frying apparatus according to claim 17, each of which is connected to a piston rond. 20 The above-mentioned T-shaped connecting punch swings around the pivot point by the piston ronds of the two cylinders reciprocating alternately, and the operating portion is coupled to the tip of the connecting punch according to the swinging movement of the connecting punch. 20. The egg frying apparatus according to claim 19, wherein the egg frying apparatus reciprocates within the baking dish. 21 The reversing means includes: (1) a rotating arm on which the baking dish is placed; (2) a small gear connected to the rotating arm; and (3) a large gear connected to the small gear via a chain. (4) a gear drive means for rotating the large gear;
When the large gear rotates a predetermined angle, the small gear rotates 180 degrees in the advancing direction of the baking dish, and at the same time, the baking dish rotates 180 degrees together with the rotating arm, so that the baking dishes are adjacent to each other. The egg frying apparatus according to claim 3, which overlaps the preceding frying plate. 22. The egg frying device according to claim 21, wherein the gear drive means is either an air cylinder or a hydraulic cylinder. 23. The egg frying apparatus according to claim 21, wherein the reversing means is driven in conjunction with the moving means when the intermittent movement of the frying plate is stopped. 24 The above-mentioned take-out means includes: (1) an overturning means for overturning the grilling plate and throwing out the omelette on the grilling plate as a final product out of the system; and (2) an overturning means disposed behind the overturning means, which (3) means for transferring the thrown omelette from the receiver and moving the omelette to a predetermined location; The egg frying device according to claim 3, which has the following. 25 The above-mentioned overturning means includes: (1) an overturning arm on which a baking dish is placed; (2) a pinion connected to the overturning arm; (3) a large gear connected to the pinion via a chain; 4) A gear driving means for rotating the gear, and when the large gear rotates by a predetermined angle, the small gear rotates by a corresponding angle and at the same time, the baking dish is overturned along with the overturning arm toward the outside of the system. ,
25. The egg frying apparatus according to claim 24, wherein the egg frying apparatus is configured such that the egg rolls in the frying tray are thrown out of the system. 26 The above-mentioned transfer means has the following: (1) a pedestal for receiving the fried egg; and (2) a swinging means for swinging the pedestal around its pivot support. The egg frying device described in section. 27. The egg frying apparatus according to claim 26, wherein the swinging means is either an air cylinder or a hydraulic cylinder, and the pedestal swings by the reciprocating movement of a piston rod of the cylinder. 28. The egg frying apparatus according to claim 3, wherein the frying plate is made of either aluminum or aluminum alloy casting, and has a surface treated with fluorine resin. 29 (1) A path formed into a rectangular loop by a plurality of parallel rails on a horizontal plane, and (2) A plurality of paths densely placed on the path via a member and one end hinged to the member. (3) moving means for moving the baking dish along the path; (4) heating means disposed below the baking dish for heating the baking dish; (5) a heating means for heating the baking dish; a wiping means for forming a thin film of oil on the internal bottom and side surfaces of the baking dish; (6) an egg liquid injector disposed in front of the wiping means with respect to the direction of movement of the baking dish for injecting egg liquid into the baking dish; (7) a stirring means disposed in front of the egg liquid injection means to stir and homogenize the egg liquid in the baking dish; and (8) a stirring means placed in front of the stirring means in the first baking dish. (9) an inverting means for overlapping the baked tamagoyaki on the substantially baked omelet in a second baking dish preceding the first baking dish; A continuous egg frying device comprising: a shaping means for shaping; (10) a taking-out means disposed in front of the shaping means and near the wiping means to take out the baked egg from the baking dish as a final product to the outside of the system. . The shaping means for addition includes: (1) a weight that presses the omelette with a die; (2) a support punch that supports the weight horizontally and movably in the vertical direction; and (3) the support punch. The egg frying device according to claim 29, further comprising: a driving means connected to the supporting punch via a connecting punch and moving the supporting punch up and down by the action of a lever. 31. The egg frying device according to claim 30, wherein the driving means is either an air cylinder or a hydraulic cylinder. 32. The egg frying apparatus according to claim 30, wherein the shaping means is driven in conjunction with the moving means during a pause in the intermittent movement of the frying plate.