JPH01230318A - Oil using cooker - Google Patents

Abstract

PURPOSE:To cook a cooked substance for tasty food in a short time by forming a container charged with oil from a far-infrared radiation ceramics and installing an electric heater outside the container and covering the outsides of the container and the electric heater by a heat insulating outer shell and installing a controller which measures the oil temperature by a sensor and controls the oil temperature. CONSTITUTION:A container 1 is formed integrally with a far-infrared radiation ceramics, and an electric heater 3 is installed onto the bottom surface outside the container 1, and the outside parts of the container 1 and the electric heater 3 are covered by a heat insulating outer shell 4. A controller 7 is arranged at a proper position in the peripheral direction in the upper part of the heat insulating outer shell 4, and the electric conduction for the electric heater 3 is controlled by the controller 7. In other words, the temperature of the oil 8 in the container 1 is detected by a sensor 9, and the electric heater 3 is controlled to obtain a prescribed oil temperature. The inside of the container 1 is charged with oil 8, and the electric heater 3 is allowed to conduct to heat the oil 8, mad a cooked substance is thrown into the oil 8, and fried food cooking is carried out. At this time, a large quantity of far-infrared radiation rays are irradiated from the container 1 made of far-infrared radiation ceramics which is heated by the electric heater 3, and speedily transmitted to the inside of the cooked substance, which is cooked in a short time.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an oil cooker for frying tempura or fried foods.

[Conventional technology 1] Conventionally, when frying tempura or other fries, oil is poured into a pot made of iron or stainless steel, the oil is heated by heating the pot with a steam or electric heat, and the food is placed in the oil. [Problem to be solved by the invention] By the way, when the food is being fried, the heat from the oil is transmitted to the surface of the food, and then the heat penetrates into the inside of the food. However, there is a problem that it takes time to heat the inside of the food to be cooked, and it takes time to cook. ! There is a problem that the oil tends to deteriorate if it takes a long time, and even more (
There is a problem in that the surface of the food gets burnt before the inside of the food is heated.

The present invention has been made in view of the above points, and the object of the present invention is to be able to cook food in a short time,
We also provide an oil cooker that allows you to cook delicious food.

[Sub stage 1 for solving the problem In order to achieve the above object, the oil cooker of the present invention has a container for storing oil made of far-infrared radiating ceramics, and an electric heater for heating the container is provided on the outside of the container. The outside of this container and the electric heater were covered with an insulating jacket, and a controller was attached to measure the oil temperature in the container with a sensor and control the 71JI lfl'l.

[Function] With the above configuration, a large amount of far infrared rays are emitted from the far infrared emitting ceramic container, and heat is transmitted to the inside of the food to be cooked in a short time, and the oil Food is now cooked using a heater to maintain a constant temperature.

[Example 1] As shown in Figs. 1 and 2, the container 1 has a circular shape with an open top when viewed from above, and the side wall has a concave curved surface 2 all around the circumference. There is. This container 1 is integrally formed of far-infrared emitting ceramics. As this far-infrared emitting ceramic, general norconia ceramics can be used, but it is particularly desirable to use β-subonoumene. In other words, β-subonoyumen is preferable because it can withstand rapid heating and cooling.9. The inner surface of the container 1 is coated with fluorine O (fat). This coating is done by directly baking fluorine resin onto the unglazed ceramic container 1. This is to prevent oil adhesion and to facilitate cleaning.Furthermore, coating with fluororesin does not significantly reduce far-infrared radiation performance.

When the inner surface of the container 1 is not coated with fluororesin, a shaft is attached. Even if you hang the shaft like this or coat it with fluororesin as described above, it will prevent oil from seeping in (unglazed containers are porous and oil easily seeps into them). An electric heater 3 is attached to the outside bottom of the container 1. The electric heater 3 is formed by arranging a heater wire 3C such as a nichrome wire along the air temperature between the insulating plates 3a and 3b under -L, and heats the container 1 by energizing the heater wire 3c. It looks like this. The outside of the container 1 and the electric heater 3 are covered with a heat insulating jacket 4. This heat-insulating mantle 4 is composed of a mantle case 5 made of a metal plate, plastic, etc., and a heat-insulating material 6. .

At this time, it is convenient for cleaning etc. to make the insulating jacket 4 detachable from the container 1. A controller 7 is disposed at a suitable position in the circumferential direction of the second part of the heat insulating jacket 4, and the controller 7 can control the supply of electricity to the electric heater 3.

That is, the temperature of the oil 8 in the container 1 is detected by the sensor 9, and the electric heater 3 is controlled so that the oil temperature can be controlled to a predetermined temperature. Oil temperature is 160℃~180℃
The temperature can be adjusted in stages, allowing you to control the temperature to a set temperature. The temperature to be controlled is preferably ±2°C.

The oil cooker formed in this way is used for frying tempura and fries. In other words, there is 8 oil in container 1.
is heated, the electric heater 3 is energized to heat the oil 8, and when the oil 8 is heated to an appropriate temperature, the food to be cooked is thrown into the oil 8, and the food is heated and fried. At this time, a large amount of far-infrared rays are emitted from the container 1 made of far-infrared emitting ceramic heated by the electric heater 3, and the heat is quickly transferred to the inside of the object to be cooked, thereby cooking the object in a short time.

At this time, the far infrared rays heat the inside of the frying pan in a short period of time, so that the food is fried crisply and deliciously, and there is less generation of scallops.Furthermore, when frying oysters, meat, etc. Less volumetric shrinkage. Further, the electric heater 3 is controlled by the controller 7 so that the oil temperature reaches a set constant temperature, and is heated at a constant temperature, iJ! 4I! l! be done. Furthermore, since far-infrared rays are emitted, frying is quick even if the temperature of the oil 8 is low.

[Effects of the Invention] As described above, the present invention has a container for storing oil made of far-infrared emitting ceramics, and an electric heater for heating the container is provided on the outside of the container. When you heat oil with a heater and cook food in oil, far infrared rays are emitted from the container, and the food is heated to the inside in a short time by far infrared rays, and can be cooked in a short time. This prevents the oil from deteriorating and the surface of the food being cooked from burning, and is also equipped with a controller that measures the oil temperature in the container with a sensor and rolls the oil temperature. Because of this, the oil temperature inside the container can be controlled at a constant temperature, making it possible to deep-fry deliciously and thoroughly.Furthermore, the outside of the container and electric heater are covered with an insulating jacket. This prevents heat from escaping to the outside and improves thermal efficiency.
It is possible to control the oil temperature even more precisely.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of one embodiment of the present invention, and FIG. 2 is the same 1-
1 is a cross-sectional view of the container, 3 is an electric heater, 4 is an insulating jacket, 7 is a controller, and 9 is a sensor. Agent Attorney J: Stone [1] 艮 7 + - + ω size■ to 8

Claims (1)

[Claims] [1] A container containing oil is made of far-infrared emitting ceramics, an electric heater for heating the container is provided on the outside of the container, and the outside of the container and the electric heater is covered with a heat insulating jacket, and the inside of the container is heated. An oil cooker equipped with a controller that measures oil temperature with a sensor and controls the oil temperature.