JPH0213569B2 - - Google Patents

Description

[Detailed description of the invention] (b) Industrial application fields The present invention relates to a fryer.

(b) Prior Art As seen in Japanese Patent Application Laid-Open No. 58-141120, recent fryers are provided with a basket as a food carrier that moves up and down in an oil tank, and the basket usually lowers due to its own weight. submerged in oil. When frying is to be carried out, the basket is first moved up so that the fried food can be placed therein, and
Heat oil to desired frying temperature. After that,
When the basket carrying the fried food is moved down by its own weight, the basket is immersed in the hot oil, and the fried food in the basket is also immersed in the hot oil.
The fried food is then fried. After the cooking is finished, the basket is moved up and the fried food is taken out. Thereafter, the cage is lowered by its own weight and becomes immersed in oil.

Regarding the oil put in the oil tank, food oil such as soybean oil is usually used, but when frying confectionery such as donuts, it is recommended to use shortening, which has a good aroma and is suitable for such cooking. Oil etc. are used. Here, soybean oil and the like are liquids even at room temperature, but cornicing oil and the like are solids at room temperature. Specifically, it becomes solid at temperatures below 30-40℃.

Now, when using such a shot toning oil,
For example, after frying is complete, the basket moves up and the food is taken out, and then the basket lowers again due to its own weight and is immersed in oil, where the oil gradually cools and becomes solid. In such a case,
Next, when frying is to be carried out, even if an attempt is made to move the basket upward as described above, the basket cannot be moved upward due to the solid oil, and an unreasonable force is applied to the drive mechanism of the basket. etc. will be damaged.

(c) Problems to be Solved by the Invention When using oil that is solid at room temperature, the present invention provides a method to prevent excessive force from being applied to the drive mechanism that moves the food carrier upward from the oil. The purpose is to prevent damage to the drive mechanism, etc.

(d) Means for Solving the Problems In order to solve the problems, the present invention provides an oil tank containing room-temperature solid oil, a heater for heating the oil in the oil tank, and a temperature control system for the oil in the oil tank. An oil temperature detector that detects fried food, a food mounting body that moves up and down between the state in which the fried food is immersed in oil and the state in which it comes out of the oil, and the oil temperature sensor that detects the fried food. The controller includes a control unit that controls the energization of the heater based on the temperature and also controls the vertical movement of the food placement body, and the control unit controls the upward movement of the food placement body based on the temperature of the oil temperature detector. It is characterized in that it is carried out when the detected temperature is equal to or higher than a predetermined temperature.

(E) Effect When using oil that is solid at room temperature by the above means, the food mounting body is moved upward after the oil is heated to a predetermined temperature or higher and becomes liquid.

(F) Embodiment A fryer according to an embodiment of the present invention will be described below. In such a fryer, microwave heating is also used in order to shorten the frying time.

That is, in general, the dielectric loss of food is sufficiently larger than that of oil, so when microwaves are supplied to a place where food and oil are present, most of the microwaves are absorbed by the food, and therefore the microwave heating described above is In a fryer that uses both, the food is heated with oil from the outside and heated with microwaves from the inside, so the frying time of the food is considerably shortened.

In Figures 1 and 2, 1 is an oil tank, 2 is a door, 3 is a heater provided at the bottom of the oil tank 1 to heat the oil 4 put in the oil tank 1, and 5 is a thermistor equipped with a built-in thermistor to keep the oil temperature. a first oil temperature detector that detects
5a is a second oil temperature sensor located above the first oil temperature sensor and comes out of the oil when the oil amount falls below the appropriate amount; 6 is a magnetron that oscillates microwaves;
7, 7, ... are fried foods, 8 is a mounting body on which the foods are placed, that is, a basket, and 9a, 9b are a pair of rotating rods connected to each other and rotatably supported on a support shaft 10. The hanging shaft 1 of the cage 8 is attached to one end of the rotating rod.
1a and 11b are attached. 12 is a drive motor; 13 is a drive rod that is directly connected to the drive shaft of the motor and whose free end is connected to the other end of the rotating rod 9b; and 14a and 14b are drive rods that restrict the rotation of the drive rod. 1. This is the second regulation section. When the motor 12 is energized, the drive rod 13 is rotated counterclockwise by the rotational force of the motor 12 until it comes into contact with the second regulating portion 14b, and the rotation rods 9a and 9b are rotated clockwise. The cage 8 rotates, and the cage 8 rises. On the other hand, when de-energizing the motor 12,
The rotational force of the motor 12 disappears, and the car 8 descends under its own weight. Incidentally, such a descent occurs when the drive rod 13 rotates clockwise and the first regulating portion 14a
It stops when it comes into contact with. Reference numeral 15 denotes a car switch which is turned on at the other end of the rotating rod 9b when the car 8 is lowered.

FIG. 3 shows the circuit of the fryer, where 15' is a commercial power supply, 16 is a high voltage supply circuit that supplies high voltage to the magnetron 6, and 17, 18, 19 are first,
When the second and third relay switches are turned on, the high voltage supply circuit 16, heater 3, and motor 12 are energized. 20 is a microcomputer (hereinafter referred to as μCOM) that controls the fryer; 21, 2;
2 and 23 are the first, second, and third signals from the μCOM, respectively.
The first, which is turned on by switch signals R ₁ , R ₂ , and R ₃ ,
2nd and 3rd switching circuits, 24, 25, 26
are the first, second, and third relay switches 1 when the first, second, and third switching circuits are turned on, respectively.
7, 18, and 19 are energized to turn on;
The second and third relay coils, 27 and 27a are first and second A-D (analog-digital) converters that convert the output signals of the first and second oil temperature detectors 5 and 5a, respectively, into digital signals, and 28 is A buzzer to notify the end of frying and abnormalities in the fryer, etc.
29 is a buzzer drive circuit that receives the buzzer signal BZ from the μCOM 20 and drives the buzzer 28;
Reference numeral 30 denotes an operation section provided on the front side of the fryer. In the operation section, 31 is a keyboard for setting microwave heating time and frying time, and 32 is a keyboard for setting "off", "regular oil frying", "normal temperature solid oil frying". 33 is a start button.

Next, the operation of the flyer will be explained based on the flowchart of the program of the μCOM 20 shown in FIG.

Normally, the cage 8 is immersed in oil, and the switching knob 32 of the operating section 30 is in the "off" position.
In this case, the program cycles through steps S ₁ , S ₂ , and S ₃ . In step _S1 , a signal corresponding to the switching position of the knob 32 is written to the position register PST in the μCOM 20, and the oil temperature register OIL,
The oil temperature, microwave heating time, and frying time set on the keyboard 31 are written into the microwave time register MICRO and the frying time register FRY, respectively. The oil temperature is set in the range of 100 to 180°C, and the frying time is set longer than the microwave heating time. In step _S2 , it is determined in which position the knob 32 is located based on the contents of the position register PST. In step _S3 , all writable registers and flags in the μCOM 20 are cleared, and signal output is canceled.

Therefore, when frying is performed using food oil such as ordinary soybean oil, use the keyboard 31 to set the desired oil temperature, microwave heating time, and frying time.
Switch the switching knob 32 to the "normal fry" position. Then, the program exits the cycle of S ₁ , S ₂ , and S ₃ steps and reaches S ₄ step. In this step, the second oil temperature is determined based on the oil temperature detected by the first oil temperature detector 5.
The output of the switch signal _R2 is controlled, and energization control to the heater 3 is started so that the oil temperature reaches the set oil temperature. Thereafter, the program proceeds to appropriate steps and performs operations for frying as described in Japanese Patent Application Laid-Open No. 141120/1983. That is, the basket 8 moves upward and comes out of the oil so that the fried foods 7, 7... can be placed thereon, and then when the oil temperature reaches the set oil temperature, the basket 8 descends and is immersed in the oil. Frying is performed for a desired time using microwave heating for a desired time. After such cooking is completed, the basket 8 moves upward, and the foods 7, 7, etc. are taken out, and then the basket 8 is moved up.
falls and becomes immersed in oil.

Now, when frying confectionery such as donuts, for example, toning oil is used as the most suitable oil for such cooking. This cutting oil has the property of becoming solid at room temperature.

When performing such cooking, use the keyboard 31 to set the desired oil temperature within the range of 100 to 180°C, as well as set the desired microwave heating time and frying time (microwave heating time and frying time). wave heating time < frying time), then switch the switching knob 32 to the "normal temperature solid oil" position. Then, the program exits the cycle of S ₁ , S ₂ , and S ₃ steps and reaches S ₅ step. This step is similar to step _S4 above, and oil heating control is started based on the oil temperature detected by the first oil temperature detector 5 so that the oil temperature reaches the set oil temperature. In the subsequent step _S6 , the oil temperatures detected by the first and second oil temperature detectors 5 and 5a are written to the detected oil temperature registers DET1 and DET2 in the μCOM 20, respectively.
The program then proceeds to step _S7 and remains there for 1 second. Then, after one second has elapsed, the program reaches the next step _S8 . In this step, it is determined whether the oil temperature detected by the first oil temperature detector 5 in the detected oil temperature register DET1 has reached a predetermined temperature, that is, 100°C. In the present case, just after the oil heating time has started, such an arrival is not normally made, and the program continues to reach step _S9 .
In this step, it is determined whether the appropriate temperature flag in the μCOM 20 has been set. In this case it is not set, and the program then goes to step _S10 . In this step, the contents of the detected oil temperature register DET1 and the oil temperature register OIL are compared, and it is determined whether the detected oil temperature has reached the set oil temperature (100 to 180°C). In this case too, no such arrival has been made, and the program then returns to step _{S1 ,}
Cycle through S ₂ , S ₅ to S ₁₀ steps.

When the oil heating control progresses and the oil temperature reaches 100°C, the program exits this cycle at step _S8 and reaches step _S11 . In this step, the output of the third switch signal _R3 is started and the foods 7, 7...
The basket 8 is moved up so that it can be placed thereon.
Here, oil that is solid at room temperature becomes liquid at temperatures above 100°C, and the cage 8 moves upward smoothly without being caught by the solid oil at room temperature as in the conventional case. The program then cycles through steps S ₁ , S ₂ , S ₅ -S ₈ , S ₁₁ , S ₉ and S ₁₀ . Then, as the oil heating control progresses further and the oil temperature reaches the desired set oil temperature, the program exits this cycle at step _S10 and reaches step _S12 .
In this step, a suitable temperature flag is set.

The program continues to step _S13 . In this step, the detected oil temperature registers DET1 and DET2
are compared, and it is determined whether the value obtained by subtracting the oil temperature detected by the second oil temperature detector 5a from the oil temperature detected by the first oil temperature detector 5 is 10° C. or higher. Here,
When the amount of oil is appropriate, up to the second oil temperature sensor 5a is immersed in the oil; in this case, the second oil temperature sensor 5a
The oil temperature detected by a is approximately the same value as the oil temperature detected by the first oil temperature detector 5, and the difference therebetween is less than 10°C. on the other hand,
When the amount of oil is insufficient, the second oil temperature detector 5a comes out of the oil, and then the second oil temperature detector 5a detects the temperature of the air, which is extremely low in temperature compared to the oil, as the oil temperature. In this case, the difference between the two detectors 5 and 5a is 10°C or more.

If the result in step _S13 is negative, the program proceeds to step _S14 . In this step, μCOM
The counter CNT in 20 is cleared. while 10
If the temperature is above ℃, proceed to steps S ₁₅ and S ₁₆ . In step _S15 , the contents of the counter CNT are incremented by one, and in step _S16 , it is determined whether the count is 4 or not.

If the amount of oil is appropriate, the program goes through steps S ₁₃ and S ₁₄ , then returns to step S ₁ and continues through steps S ₁ , S ₂ , S ₅ to _{S 8} , S ₁₁ , and S ₉ . In this case, the process reaches step _S17 . In this step, the output of the buzzer signal BZ from the μCOM 20 is controlled, and the buzzer 28 starts notifying that the oil has reached the appropriate temperature. In the following step _S18 , it is determined whether or not the start button 33 has been operated on the operation section 30. In this case, no, so the program continues with
After S ₁₃ and S ₁₄ steps, S ₁ , S ₂ , S ₅ to _{S 8} ,
Cycle through S ₁₁ , S ₉ , S ₁₇ , S ₁₈ , S ₁₃ , and S ₁₄ steps.

When the cook operates the start button 33 based on the buzzer notification, the program exits this cycle at step _S18 and reaches step _S19 . In this step, the buzzer notification is stopped. The program then proceeds to the appropriate step and
The operation for the fly seen in Publication No. 141120 is started. That is, the basket 8 is lowered and immersed in the oil, and frying for a desired time using microwave heating for a desired time is started. Continue
Steps S ₁₉ ', S ₂₀ and S ₂₁ are similar to steps S ₆ , S ₁₃ and S ₁₄ , respectively. In addition, the S ₂₂ and S ₂₃ steps are also
This is similar to the S ₁₅ and S ₁₆ steps. Furthermore, the following S ₂₄
In the step, it is determined whether or not frying has been completed. In this case, the answer is no, so the program then returns to step _S19 ' and cycles through steps _S19 ', _S20 , _S21 , and _S24 .

When frying is finished, the program exits this cycle at step _S24 and reaches step _S25 . In this step, the car 8 is moved upward in the same manner as in step _S11 . By moving the basket 8 upward, the foods 7, 7, . . . can be taken out. In the following step _S26 , the buzzer 28 notifies the end of frying cooking using a tone different from that described above for a predetermined period of time. The next step _S27 is similar to step _S3 .

The program then reads S ₁ , S ₂ , S ₅ ~ _{S 8} , S ₁₁ ,
S ₉ , S ₁₀ , S ₁₂ to S ₁₄ steps, and then S ₁ , S ₂ ,
Cycle through steps S ₅ to S ₈ , S ₁₁ , S ₉ , S ₁₇ , S ₁₈ , S ₁₃ , and S ₁₄ . Thereafter, when the knob 32 is switched to the "off" position, the program will cycle through steps _S1 to _S3 . In this case, the car 8 is lowered.

Note that before the start button 33 is operated, the programs are S ₁ , S ₂ , S ₅ to S 8 , S ₁₁ , S ₉ , S ₁₇ , _{S 18 ,} S ₁₃ ,
While circulating through step _S14 , if the oil amount decreases and becomes insufficient or in a state where the second oil temperature detector 5a comes out of the oil, both detectors 5, 5a
As mentioned above, the difference in the detected temperatures is 10°C or more, so the program is _S1 , _S2 , _S5 , _S6 to _S8 , _S11 ,
Cycle through S ₉ , S ₁₇ , S ₁₈ , S ₁₃ , S ₁₅ , and S ₁₆ steps. Therefore, when the content of counter CNT becomes 4,
The program exits the cycle and proceeds to step _S28 , where it remains. In this step, the buzzer 28 issues an abnormality notification with a tone different from the above-mentioned appropriate temperature notification and completion notification until the cook takes appropriate measures, thereby notifying the cook that the amount of oil is insufficient.

Furthermore, if the second oil temperature sensor 5a goes out of the oil while the program is cycling through steps _S19 ', _S20 , _S21 , and _S24 after the start button 33 is operated, the program exits this cycle at step _S23 and proceeds to step _S28 . Such control is substantially the same as that of Japanese Patent Application Laid-open No. 136320/1983.

Here, when the oil temperature is less than 100° C., even if the oil is liquid near the first oil temperature sensor 5 near the heater 3, it may still be solid near the second oil temperature sensor 5a. In such a case, even if the amount of oil is appropriate, there will be a difference of 10° C. or more between the temperatures detected by both detectors 5 and 5a. However, in this embodiment, the judgment as to whether or not the temperature detected by both detectors 5 and 5a is 10°C or higher (steps _S13 and _S20 ) can be made at any setting between 100 and 180°C when the oil temperature is 100°C or higher. Since this is carried out after the temperature has been reached, a difference of 10°C or more due to the above reasons will not be detected, and therefore no erroneous abnormality notification will be made that the oil amount is insufficient even if the oil amount is actually the appropriate amount. In the above embodiment, the upward movement of the cage 8 is performed only when the oil temperature reaches 100°C in the case of room-temperature solid oil, but in the case of normal oil as well, the upward movement of the cage 8 is carried out simply when the oil temperature reaches 100°C. You can do it as well. In this case, it is no longer necessary to switch the knob 32 to distinguish between "normal oil frying" and "normal temperature solid oil frying", and there is no need to perform program control separately between the two.

(G) Effects of the Invention According to the present invention, when using oil that is solid at room temperature, the food mounting body is moved upward after the oil is heated to a predetermined temperature or higher and becomes liquid. Therefore, an unreasonable force is not applied to the drive mechanism of the food mounting body, and damage to the drive mechanism can be prevented, and a practical fryer can be obtained.

[Brief explanation of drawings]

The drawings show a flyer according to an embodiment of the present invention, in which Fig. 1 is a cross-sectional view seen from the front, Fig. 2 is a cross-sectional view seen from the side, Fig. 3 is a circuit diagram, and Fig. 4 is a flowchart of a microcomputer program. It is. 1...oil tank, 3...heater, 5...first oil temperature detector, 8...basket, 20...microcomputer.

Claims (1)

[Claims] 1. An oil tank containing solid oil at room temperature, a heater that heats the oil in the oil tank, an oil temperature detector that detects the temperature of the oil in the oil tank, and a fried food placed therein so that the fried food is immersed in the oil. A food mounting body that moves up and down between a state where the food mounting body moves up and down between a state where the food mounting body moves up and down between a state where the food mounting body moves up and down between a state where the food mounting body moves up and down between a state where the food mounting body moves up and down between a state in which the food mounting body comes out of the oil, and a food mounting body that controls energization to the heater based on the oil temperature detected by the oil temperature detector, and also controls the vertical movement of the food mounting body. A fryer comprising a control section for controlling the movement of the food placing body upwardly by the control section when a temperature detected by the oil temperature sensor is equal to or higher than a predetermined temperature.