JPS6330362Y2 - - Google Patents
Info
- Publication number
- JPS6330362Y2 JPS6330362Y2 JP300685U JP300685U JPS6330362Y2 JP S6330362 Y2 JPS6330362 Y2 JP S6330362Y2 JP 300685 U JP300685 U JP 300685U JP 300685 U JP300685 U JP 300685U JP S6330362 Y2 JPS6330362 Y2 JP S6330362Y2
- Authority
- JP
- Japan
- Prior art keywords
- basket
- oil bath
- fried
- oil
- heating chamber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 claims description 27
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000003921 oil Substances 0.000 description 25
- 238000000034 method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Landscapes
- Frying-Pans Or Fryers (AREA)
Description
【考案の詳細な説明】
(イ) 産業上の利用分野
本考案はマイクロ波加熱を併用した油揚げ装置
に関する。[Detailed description of the invention] (a) Industrial application field The present invention relates to a frying device that uses microwave heating.
(ロ) 従来の技術
第3図は特公昭59−21616号公報にも開示され
ている、この種の公知の油揚げ装置を示す。マグ
ネトロン1から発生されるマイクロ波が導波管2
を経てマイクロ波加熱室3に供給される。マイク
ロ波加熱室3の底部は食用油で満された油浴4と
なつており、この油浴は蛇行型のシーズヒータ5
により高温に加熱される。1対の昇降アーム6
(片方は一方のアーム6の影となり現われていな
い)は、モータ7の作用により支点8を中心に回
動し、その先端に吊されたバスケツト9が昇降ア
ーム6の回動と共に昇降する。(b) Prior Art FIG. 3 shows a known oil frying device of this type, which is also disclosed in Japanese Patent Publication No. 59-21616. Microwaves generated from magnetron 1 pass through waveguide 2
It is supplied to the microwave heating chamber 3 through. The bottom of the microwave heating chamber 3 is an oil bath 4 filled with edible oil, and this oil bath is connected to a meandering sheathed heater 5.
is heated to a high temperature. A pair of lifting arms 6
(one of which is not visible because it is in the shadow of the other arm 6) is rotated around a fulcrum 8 by the action of a motor 7, and a basket 9 suspended from its tip is raised and lowered as the lifting arm 6 rotates.
従つて、加熱室3より取り出されたバスケツト
9に揚げ物10を収納し、これを上方位置にある
昇降アーム6の先端に吊下げた後、加熱室のドア
11を閉じ、昇降アーム6の回動によりバスケツ
ト9を下降せしめ油浴4内に沈める。この状態に
よりマイクロ波照射すれば、高温油とマイクロ波
により揚げ物は良好な油揚げ状態となる。斯る処
理後、昇降アーム6を再び上方位置に戻し、ドア
11を通じてバスケツト9が加熱室外に取り出さ
れる。 Therefore, food 10 is placed in basket 9 removed from heating chamber 3 and hung from the tip of lifting arm 6 in the upper position, after which the door 11 of the heating chamber is closed and basket 9 is lowered by rotating lifting arm 6 and immersed in oil bath 4. When microwaves are applied in this state, the food is fried well by the high temperature oil and microwaves. After this process, lifting arm 6 is returned to the upper position again and basket 9 is removed from the heating chamber through door 11.
第4図は上記装置に用いられるバスケツト9の
詳細を示す。このバスケツトは金属棒で組んだ矩
形状の容器であり、その開口上方に支持杆12が
架設され、この支持杆の両端が一対の昇降アーム
6(第3図)の先端に掛けられる構成である。 FIG. 4 shows details of the basket 9 used in the above device. This basket is a rectangular container made of metal rods, and a support rod 12 is installed above the opening of the basket, and both ends of the support rod are hung on the tips of a pair of lifting arms 6 (FIG. 3). .
上記従来装置において改善されるべき点は、揚
げ物の表面の仕上りムラである。即ち、バスケツ
ト9に収納され、油浴4中に沈められた揚げ物
が、油浴4の表面に浮上した場合、揚げ物の空気
中に露出した表面部分に揚げ色がつかないといつ
た不都合が生じるのである。更に、揚げ物が比較
的面積の大きい平板状をなす場合、ほゞ油面に平
行に浮上した揚げ物の裏面中心部が十分に加熱さ
れない状態になりがちである。 What should be improved in the above-mentioned conventional apparatus is the uneven finish on the surface of fried foods. That is, when the fried food stored in the basket 9 and submerged in the oil bath 4 rises to the surface of the oil bath 4, there is an inconvenience that the surface portion of the fried food exposed to the air is not fried. It is. Further, when the fried food is in the form of a flat plate with a relatively large area, the center of the back surface of the fried food floating almost parallel to the oil surface tends to be insufficiently heated.
従来は、このため、揚げ処理中に、ドア11を
開け、バスケツト9内の揚げ物をかきまぜたり、
裏返しにする作業を行なつている。 Conventionally, for this reason, during the frying process, the door 11 was opened and the fried food in the basket 9 was stirred,
We are working on turning it inside out.
(ハ) 考案が解決しようとする問題点
本考案は、バスケツト内の揚げ物が油浴表面に
浮上するのを簡単な事前作業で防止し得、かつ、
平板状の揚げ物でも、表裏とも均一に加熱できる
構造を提供するものである。(c) Problems to be solved by the invention The invention can prevent fried foods in the basket from floating to the surface of the oil bath with simple preliminary work, and
It provides a structure that can evenly heat both the front and back sides of flat-shaped fried foods.
(ニ) 問題点を解決するための手段
本考案の油揚げ装置は、底部を油浴とするマイ
クロ波加熱室、前記油浴を加熱するヒータ、前記
油浴に沈められ、揚げ物を収容するバスケツト、
前記加熱室内に配置され、前記バスケツトを前記
油浴に対して昇降せしめる昇降アームを具備し、
前記バスケツトは、傾斜した上面を有することを
特徴とする。(d) Means for Solving the Problems The frying apparatus of the present invention includes a microwave heating chamber with an oil bath at the bottom, a heater for heating the oil bath, a basket submerged in the oil bath and containing fried foods,
comprising a lifting arm disposed within the heating chamber and raising and lowering the basket relative to the oil bath;
The basket is characterized in that it has an inclined upper surface.
(ホ) 作用
本考案によれば、バスケツト内の揚げ物は油浴
表面に浮上しようとしても、バスケツト上面によ
り、その浮上が抑えられる。更にバスケツト上面
は傾斜しているので、平板状の揚げ物は斯る上面
に沿つて傾斜し、油の対流が助長されて揚げ物裏
面全体も均一に加熱される。(E) Effect According to the present invention, even if the fried food in the basket tries to float to the surface of the oil bath, the upper surface of the basket prevents it from floating. Furthermore, since the upper surface of the basket is sloped, the flat plate-shaped fried food is inclined along the upper surface, promoting oil convection and uniformly heating the entire back surface of the fried food.
(ヘ) 実施例
第2図は本考案実施例を示し、バスケツト20
を除いて、その他の構成は第4図と同一であり、
従つて同一番号を付すことにより、その説明を省
略する。(F) Embodiment Figure 2 shows an embodiment of the present invention, in which a basket 20
Except for, the other configuration is the same as in Fig. 4,
Therefore, by assigning the same numbers, the explanation thereof will be omitted.
第1図は、本実施例装置に用いられるバスケツ
ト20の詳細を示す。バスケツト20は、左右対
称のほゞ直方体状の容器21,22からなり、
夫々上面21a,22a、下面21b,22b、
前側面21c,22c及び後側面21d,22d
を備え、又、共通側面23が左容器21の右側面
と右容器22の左側面とを共通に形成している。
これらの各面は、金属棒を折曲し、又は溶接する
などして組合わせ形成されたもので、油浴4の油
の出入り及びマイクロ波の通過を許す。左容器2
1の左側部21eと右容器22の右側部22eは
共に開口しており、これらの開口を通じて、矢印
で示す如く、夫々の容器21,22に対する揚げ
物の出し入れが可能である。 FIG. 1 shows details of the basket 20 used in the apparatus of this embodiment. The basket 20 consists of left-right symmetrical substantially rectangular parallelepiped containers 21 and 22,
Upper surfaces 21a, 22a, lower surfaces 21b, 22b, respectively.
Front side 21c, 22c and rear side 21d, 22d
Further, a common side surface 23 forms the right side surface of the left container 21 and the left side surface of the right container 22 in common.
Each of these surfaces is formed by bending or welding metal rods, and allows oil to enter and exit the oil bath 4 and microwaves to pass therethrough. Left container 2
Both the left side 21e of the container 1 and the right side 22e of the right container 22 are open, and through these openings, fried foods can be taken in and out of the containers 21 and 22, respectively, as shown by the arrows.
一対の脚部24,25が共通側面23より垂設
され、これら両脚部に支持杆26が水平に固定さ
れている。支持杆26はその両端を昇降アーム
6,6に掛け、バスケツト20を昇降アーム6に
吊すためのものであり、かつ低誘電損失材、例え
ばテフロンで被覆された支持杆中央部27が把手
として働く。左右の容器21,22は、バスケツ
ト20が上記の如く、昇降アーム6に吊されたと
き、水平面に対して傾斜(図中角αで示す)する
べくほゞV字状を呈す。 A pair of legs 24 and 25 are suspended from the common side surface 23, and a support rod 26 is horizontally fixed to both legs. The support rod 26 has both ends hung on the lifting arms 6, 6, and is used to suspend the basket 20 from the lifting arms 6, and the support rod center portion 27 coated with a low dielectric loss material such as Teflon functions as a handle. . The left and right containers 21, 22 have a substantially V-shape so as to be inclined (indicated by angle α in the figure) with respect to the horizontal plane when the basket 20 is suspended from the lifting arm 6 as described above.
従つて、バスケツト20を第2図に示す如く、
ほゞ完全に油浴4中に沈めることにより、バスケ
ツト20内の揚げ物10は、揚げ処理中に浮上し
ようとしても上面21a,22aによりその浮上
が抑えられる。更に、上面21a,22aは傾斜
しているため、平板状の揚げ物は、斯る上面に沿
つて傾斜する。この傾斜は、揚げ物が油面に平行
な配置よりも、油浴4の油の対流を助長し、よつ
て、傾斜した揚げ物の裏面全体を一様に油が這い
登ることとなり、この様な平板状揚げ物の裏面も
一様に加熱される。上面21a,22aの傾斜角
αはこの目的のために、15度以上が好ましく、又
バスケツト内の揚げ物がバスケツト内より浮き出
ないためには45度以下が好ましい。 Therefore, the basket 20 is as shown in FIG.
By substantially completely submerging the fried food 10 in the oil bath 4, even if the fried food 10 in the basket 20 tries to float during the frying process, the upper surfaces 21a and 22a prevent it from floating. Furthermore, since the upper surfaces 21a and 22a are inclined, the flat fried food is inclined along the upper surfaces. This inclination promotes convection of oil in the oil bath 4 more than when the fried food is placed parallel to the oil surface, and the oil evenly crawls up the entire back surface of the slanted fried food, making it difficult to use a flat plate like this. The back side of the deep-fried food is also heated evenly. For this purpose, the inclination angle α of the upper surfaces 21a, 22a is preferably 15 degrees or more, and is preferably 45 degrees or less in order to prevent the fried food in the basket from rising above the inside of the basket.
(ト) 考案の効果
本考案によれば、バスケツトの上面の存在によ
り、揚げ物の油浴表面への浮上が抑えられ、又平
板状揚げ物の場合でも、上記上面に沿う傾斜によ
り油の対流が助長され、従つてほとんど全ての形
状の揚げ物に対して、均一な揚げ状態を実現でき
る。(g) Effects of the invention According to the invention, the presence of the upper surface of the basket suppresses the floating of fried foods to the oil bath surface, and even in the case of flat fried foods, the slope along the upper surface promotes oil convection. Therefore, it is possible to achieve a uniform fried state for almost all shapes of fried foods.
第1図及び第2図は本考案実施例を示し、第1
図はバスケツトの分離斜視図、第2図は装置の断
面図、第3図は従来の装置の断面図、第4図は同
装置に用いられるバスケツトの斜視図である。
3……マイクロ波加熱室、4……油浴、5……
ヒータ、6……昇降アーム、10……揚げ物、2
0……バスケツト。
1 and 2 show an embodiment of the present invention, and the first
2 is a sectional view of the device, FIG. 3 is a sectional view of a conventional device, and FIG. 4 is a perspective view of a basket used in the device. 3...Microwave heating chamber, 4...Oil bath, 5...
Heater, 6...Lifting arm, 10...Fried food, 2
0...Basket.
Claims (1)
を加熱するヒータ、前記油浴に沈められ、揚げ物
を収容するバスケツト、前記加熱室内に配置さ
れ、前記バスケツトを前記油浴に対して昇降せし
める昇降アームを具備し、前記バスケツトは、傾
斜した上面を有することを特徴とする油揚げ装
置。 a microwave heating chamber with an oil bath at the bottom; a heater for heating the oil bath; a basket submerged in the oil bath for storing fried foods; and a basket disposed within the heating chamber, the basket being raised and lowered relative to the oil bath. What is claimed is: 1. A frying device comprising a lifting arm, wherein the basket has an inclined upper surface.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP300685U JPS6330362Y2 (en) | 1985-01-14 | 1985-01-14 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP300685U JPS6330362Y2 (en) | 1985-01-14 | 1985-01-14 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61122740U JPS61122740U (en) | 1986-08-02 |
JPS6330362Y2 true JPS6330362Y2 (en) | 1988-08-15 |
Family
ID=30477216
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP300685U Expired JPS6330362Y2 (en) | 1985-01-14 | 1985-01-14 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6330362Y2 (en) |
-
1985
- 1985-01-14 JP JP300685U patent/JPS6330362Y2/ja not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS61122740U (en) | 1986-08-02 |
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