Patent Publication Number: US-2012037011-A1

Title: Deep fryer

Description:
TECHNICAL FIELD 
     In the conventional art, there were problems such as carbonization occurring when flour, batter, and the like, coated on the surface, peels off from a food material such as meat such as chicken, vegetables, and the like, and contacts with a heater and the like that is provided in a lower portion of a frying pot to cause a heat, or affect against the turbidity of cooking oil, or generation of toxic substances such as trans fat and the like occurring when cooking oil is heated near to an ignition point of cooking oil in order to fry processed meat products, and the like. 
     BACKGROUND ART 
     To outperform the problems found in the conventional art, the present invention effectively configures a collection container that is thermally separated from a frying pot containing a direct heat source and contains water with a high specific heat and a high specific gravity compared to cooking oil, and the like, which, instead of separating residue such as batter and the like left after cooking, automatically separates the residue while cooking and circulates cooking oil containing a predetermined ratio of water in a lower portion of the frying pot through a quantitative control, thereby effectively removing residue deposited in the lower portion of the frying pot. Here, a predetermined amount of water is heated on the surface of a heater and turns into high calories of vapor and thereby is scattered over the cooking oil. Accordingly, the present invention may provide the frying pot containing the overall appropriate quantity of heat. 
     DISCLOSURE OF INVENTION 
     Technical Goals 
     To achieve the above objectives of the present invention, residue such as bread crumbs, flour, and the like, separated or peeled off from food materials such as vegetables or meat needs to be effectively separated. When processing water of a collection container containing the separated residue, cooking oil needs to be prevented from being mixed with waste water. The quantitative control needs to be performed so that a predetermined amount of water may be vaporized in a frying pot. 
     Technical Solutions 
     According to an aspect of the present invention, there is provided a deep fryer, wherein a high temperature of a frying pot and a collection container containing water are separated from each other and are connected to each other using a pipe, a screw for circulating cooking oil into one direction is installed in the middle of the pipe, residue collected in circulating cooking oil accelerates a contact with water due to stirring operation by the eddy of the screw to thereby separate oil components from the collection container, and a partition wall for preventing the separated residue from flowing again into the frying pot and the like is configured in the collection container, and an electron valve for inflow and cutoff of tap water and a water level sensor for managing a water level, a sensor for measuring a temperature, a control circuit for controlling the speed of the screw, and the like, are configured to generate a predetermined amount of vapor. 
     Advantageous Effect 
     According to the present invention, it is possible to prevent cooking oil from being discolored to be black, and to prevent carbohydrate such as flour and the like from being exposed to a high heat and thereby being transformed to toxic substances such as trans fat. A predetermined amount of vapor contains high calories and thus reduces a cooking time and prevents food materials from being excessively dehydrated. In addition, cooking is quickly performed at a relatively low temperature to thereby significantly decrease the destruction of nutrients. Accordingly, it is possible to use cooking oil for a lengthy period and to perform cooking useful for health. 
    
    
     
       BRIEF DESCRIPTION OF DRAWINGS 
         FIG. 1  is a perspective view to describe the present invention; 
         FIG. 2  is an interior perspective view of  FIG. 1 ; 
         FIG. 3  is an interior perspective view illustrating a cut right side of  FIG. 1  to describe the present invention; 
         FIG. 4  is a view to describe the circulation of cooking oil according to the present invention; 
         FIG. 5  is a view to describe a structure of a nozzle duct for circulating oil inducement and vapor generation; 
         FIG. 6  is an interior perspective view illustrating the cut front of  FIG. 1 ; and 
         FIG. 7  is a view to describe a configuration of a screw for circulation. 
     
    
    
       
     
       
         
           
               
             
               
                   
               
               
                 Explanation of reference numerals used in drawings 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
            
               
                  1: electric heater (heat source) 
                  2: frying pot 
               
               
                  3: valve for cooking oil discharge 
                  4: cutoff valve for upper/lower 
               
               
                   
                 cooking oil 
               
               
                  5, 14: union connectors 
               
            
           
           
               
            
               
                  6: electron valve for water level control (supply) 
               
            
           
           
               
               
            
               
                  7: water supply valve 
                  8: collection container 
               
            
           
           
               
            
               
                  9: electron valve for water level control (discharge) 
               
            
           
           
               
               
            
               
                  10: discharging hole 
                   
               
               
                  11, 15: water level sensors 
                  12: cutoff valve for circulating oil 
               
               
                  13: circulating oil transfer pipe 
                  16: air exhauster 
               
               
                  17: water level indicator 
                 101: residue filtering wall 
               
               
                 102: screw rotation motor 
                 104: circulation and stirring screw 
               
            
           
           
               
            
               
                 105: nozzle duct for circulating oil inducement and vapor generation 
               
               
                 106: indicator for circulating oil migration 
               
            
           
           
               
               
            
               
                 107, 109: circulating oil transfer pipe 
                   
               
               
                 110: screw outer wall pipe 
                 120: support for heater interval 
               
               
                   
                 maintain 
               
            
           
           
               
            
               
                 121: funnel for circulating oil inducement 
               
               
                 122: circulation oil outlet for vapor generation 
               
               
                   
               
            
           
         
       
     
     BEST MODE FOR CARRYING OUT THE INVENTION 
     Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. 
       FIG. 1  is a perspective view to describe the present invention, and  FIG. 2  is an interior perspective view of  FIG. 1 . Referring to  FIG. 1  and  FIG. 2 , a frying pot  2  (hereinafter, referred to as a “pot”) for heating cooking oil is positioned in a geographically top portion where the gravity affects. A heater  1  such as an electric heat is installed within the pot  2  at an appropriate height from a lower portion of the pot  2 . Water having a relatively great specific gravity compared to cooking oil is filled in a lower portion of the heater  1 . A collection container  8  for filtering and sinking residue is positioned below the pot  2  and is connected to the pot  2  using a pipe that is connected between the pot  2  and the collection container  8  using a valve  4 , manually opened and closed, and a union connector  5 . 
     In  FIG. 1 , reference numeral  3  indicates a valve for cooking oil discharge, reference numeral  6  indicates an electron valve for water level control (supply), reference numeral  7  indicates a water supply valve, reference numeral  9  indicates an electron valve for water level control (discharge), reference numeral  10  indicates a discharging hole, reference numerals  11  and  15  indicate water level sensors, reference numeral  13  indicates a circulating oil transfer pipe, reference numeral  14  indicates a union connector, reference numeral  16  indicates an air exhauster, and reference numeral  17  indicates a water level indicator. 
       FIG. 3  is an interior perspective view illustrating a cut right side of  FIG. 1  to describe the present invention. In  FIG. 3 , reference numeral  101  indicates a residue filtering wall, and reference numeral  104  indicates a circulation and stirring screw.  FIG. 4  is also a view to describe the circulation of cooking oil according to the present invention,  FIG. 5  is a view to describe a structure of a nozzle duct for circulating oil inducement and vapor generation,  FIG. 6  is an interior perspective view illustrating the cut front of  FIG. 1 , and  FIG. 7  is a view to describe a configuration of a screw for circulation. Here, reference numeral  102  indicates a screw rotation motor, reference numeral  103  indicates a rotation shaft connecting the screw rotation motor  102  and the circulation and stirring screw  104 , reference numeral  105  indicates a nozzle duct for circulating oil inducement and vapor generation, reference numeral  106  indicates an indicator to describe circulation, reference numeral  110  indicates a screw outer wall pipe, reference numeral  120  indicates a support for maintaining an interval of the heater  1 , reference numeral  121  indicates a funnel for circulating oil inducement, and reference numeral  122  indicates a circulation oil outlet for vapor generation 
     In the above-noted embodiment, in the case of an operation, the electron valve for water level control (supply)  6  connected in series to the water supply valve  7  may be opened to fill water in the collection container  8  until the water reaches a predetermined level, while monitoring the electronic type water level sensor  15  using an electronic controller (not shown). Here, when cooking oil is filled in the pot  2  positioned above the collection container  8 , the cutoff valve for upper/lower cooking oil  4  and the cutoff valve for circulating oil  12  may be in a locked state through a manual manipulation. The air within the collection container  8  may be discharged through the air exhauster  16  while the water is being filled in the collection container  8 . 
     When the water fills in the collection container  8  by a predetermined water level, the electronic controller may output a signal sound indicating that the water is filled in by the predetermined water level and may display, on a display, a message indicating opening of the cutoff valves  4  and  12 . In this case, the cutoff valves  4  and  12  may be artificially opened and cooking oil filled in the pot  2  flows down into the collection container  8  along a connection pipe including the valve  4  and the union connector  5 . The water and the cooking oil may contact with each other on the water level surface of the collection container  8 . 
     On the contrary, in the case of an operation for discharging water or cooking oil, the electron valve  6  for controlling the water level may be opened by supplying tab water in a state where the cutoff valve  4  is open. When adding water, the contact surface between cooking oil and water may increases whereby the water may push up the cooking oil above the pot  2 . Here, a control circuit (not shown) for monitoring the water level sensor  11  may suspend supply of tab water, and may output a sound and display a message. When artificially closing the valves  4  and  12  and discharging water within the collection container  8 , the water may be discharged to the outside through the discharging hole  10 . 
     Also, when discharging cooking oil, the cooking oil may be discharged by opening the valve for cooking oil discharge  3 . To prevent cooking oil from being mixed with water when discharging the water, water may be filled in to be above the valve  4  at which a separation into an upper portion and a lower portion is enabled, using an aspect that the cooking oil has a relatively low specific gravity compared to the water. Also, the water level sensors  11  and  15  may be configured based on an aspect that general cooking oil has no conductivity and water has conductivity. 
     In the above-noted embodiment, an operation of performing a frying dish will be described. Cooking oil may be heated by supplying power to the heater  1  until the cooking oil reaches a temperature set in an electronic temperature controller (not shown). Here, when quickly heating cooking oil until the cooking oil reaches a predetermined appropriate temperature, the circulation and stirring screw  104  of  FIG. 3  may operate to pull down the cooking oil of the upper portion to the collection container  8 , and an end portion of the circulation and stirring screw  104  quickly rotating by the screw rotation motor  102  may contact with a water layer. In this instance, water and cooking oil may be stirred. The pressure within the collection container  8  may increase by an amount of cooking oil pulled down to the collection container  8  from the pot  2  of the upper part. The mixture of water and cooking oil may flow into the pot  2  through the nozzle duct  105  for circulating oil induction and vapor generation, disposed below the pot  2 , along the circulating oil transfer pipes  13  and  109  via a slit groove of the residue filtering wall  101  of  FIG. 4 . A temperature of the mixture is lower than a temperature of cooking oil within the pot  2  and thus, the mixture may flow in the lower portion of the pot  2  without elevating due to convection dynamics and thereby discharge residue such as bread crumbs falling down and the like and may push the residue down into the collection container  8  by the suction force generated by the motion of the circulation and stirring screw  104 . A portion of the mixture pushed up due to the pressure of the nozzle duct  105  for circulating oil induction and vapor generation may reach the circulation oil outlet for vapor generation  122  of  FIG. 5 , which is formed in an upper portion of the nozzle duct  105 . Through this, vapor may be heated by the heater  1  positioned in the upper portion and thereby elevates. About 593 calories/g may be required to make water into vapor. In this instance, vapor may absorb a sufficient amount of calories with preventing a temperature of the surface of the heater  1  from excessively increasing and thereby be mixed with cooking oil and elevates. With elevating, the vapor may absorb calories of cooking oil having a high temperature and thereby turn into vapor having a high containing heat. If simply comparing, calories contained in vapor  1   g  may be at least 1000 folds of calories contained in 1 g of cooking oil. 
     Accordingly, an appropriate amount of vapor may be generated by controlling the number of rotations of the circulation and stirring screw  104  provided within the collection container  8  to thereby control the pressure within the collection container  8 , and by controlling an amount of water discharged via the circulating oil outlet  122  for vapor generation based on the pressure. 
     Also, hot cooking oil including vapor may cause a great convection to thereby enable very fast heat exchange on the surface of food materials (not shown) to be fried. Due to a specific heat of vapor, containing energy enables the food materials to be quickly fried. Accordingly, even though data may differ based on a containing level of vapor, an amount of time, for example, about 15 minutes generally used to fry chicken at the temperature of 180 degrees may be reduced to be around ten minutes. Here, cooking may proceed at a significantly low temperature in which the temperature of cooking oil is about 150 degrees. As described above, since the temperature of cooking oil is relatively reduced, it is possible to decrease destruction of nutrients contained in food materials and to delay the acidification of cooking oil, and to less discharge unique juicy components contained in the food materials, thereby softening a dish. 
     In the above-noted embodiment, flour, batter, and the like, coated on food materials (not shown), may be peeled off or be separated from the food materials during is cooking. Here, some peeled off bread crumbs or flour may be afloat on cooking oil while moisture components are being vaporized in the hot cooking oil. When the moisture components are completely vaporized, the bread crumbs or flour may be precipitated and thereby sink down since the bread crumbs or flour has a relatively high density and a high specific gravity compared to the cooking oil. Here, the bread crumbs or flour may be swept over and thereby be moved down to the collection container  8  by the mixture of water and cooking oil circulating in the lower portion of the pot  2 . While being stirred with water by means of the circulation and stirring screw  104  that rotates by the screw rotation motor  102 , the bread crumbs or flour may discharge cooking oil components contained in the precipitate, and thereby sink down in the water due to a specific gravity difference. As indicated by an arrow indicator of  FIG. 4 , cooking oil separated from the participate as above may elevate back into the pot  2  whereby the cooking oil may be prevented from being discharged when discharging water via the discharging hole  10  of the collection container  8 . The water level may be controlled by opening the electron valve  6  for water level control (supply) to thereby supplement water when a water level is lowered due to the vaporization while continuously repeating the above process, and by opening the electron valve for water level control (discharge)  9  to thereby discharge water when the water level increases to at least a predetermined level due to a great amount of precipitate sunk down in the collection container  8 . The water level sensor  15  for sensing the water level includes several steps of water levels and thereby gives hysteresis in order to prevent the above discharge and supply from frequently occurring. 
     Referring to  FIG. 4 , the residue filtering wall  101  is provided to prevent precipitated residue from being pushed up again to the circulating oil transfer pipe  109  by convection that is generated by the circulation and stirring screw  104 . Only liquid components may get out via slit holes formed in the residue filtering wall  101  and residue may be filtered. 
     As shown in  FIG. 6  and  FIG. 7 , the circulation and stirring screw  104  installed within the screw outer wall pipe  110  may receive rotary power from the screw rotation motor  102 , installed outside the screw outer wall pipe  110 , and thereby rotate. To solve a disorder or an insanitation issue occurring due to use of a pump type, the present embodiment connects a rotation shaft of the screw rotation motor  102  and a rotation shaft of the circulation and stirring screw  104  using the rotation shaft  103  such as a coil spring. Accordingly, since rotation is enabled at any angles and floating materials within the deep fryer are separated, the deep fryer may be hygienically safe.