Paloma Industries, Limited

Paloma Co., Ltd.

Paloma Rheem Holdings Co., Ltd.

Hideki Kijimoto

Tsuneyasu Hayakawa

Hideo Chikazawa

Toshihiro Kobayashi

Masamichi Suzumura

A fryer includes a controller that can perform a first cooking mode and second cooking mode. In the first cooking mode, an object to be cooked is cooked by controlling the pulse combustor with a prescribed first heat quantity when the cooking oil contained in the oil bath is in a prescribed first oil amount, and the object to be cooked is in a prescribed first rated amount. In the second cooking mode, an object to be cooked is cooked by controlling the pulse combustor with a prescribed second heat quantity larger than the first heat quantity when the cooking oil is a prescribed second oil amount larger than the first oil amount, and the object to be cooked is in a prescribed second rated amount larger than the first rated amount.

Fryer

A pulse burner includes: a combustion chamber provided in a liquid vat capable of storing liquid; a tail pipe that is connected to the combustion chamber and has a heat exchanging portion located in the liquid vat and bent in a predetermined shape; and a mixing chamber which communicates with the combustion chamber and to which fuel gas and combustion air is allowed to be supplied. When mixed gas including the fuel gas and the combustion gas is exploded and combusted, the combustion exhaust gas is exhausted through the tail pipe to allow heat exchange with the liquid, and the mixed gas is inhaled from the mixing chamber into the combustion chamber. At least the heat exchanging portion of the tail pipe is bent on a substantially horizontal plane.

Pulse burner and liquid heating cooker

A fryer, having respective tail pipes of a pulse combustor including: a forward pipe that extends outward and obliquely upward from a left or right side surface of a combustion chamber to reach an inside of a cooking zone, and bends in a C-shape along an inner surface of an oil bath, which is divided into left and right halves, with a return pipe mutually connected to the forward pipe in a U-shape in the back side center of the oil bath. The pipe then bends in a C-shape parallel to the forward pipe along the inner surface, which is divided into left and right halves, and from the upper left or right of the combustion chamber to reach an air chamber whereby in the oil bath, a cooking zone in which cooking oil is heated by the surrounding tail pipes is formed.

A fryer includes: a housing; an oil vat; a combusting and heating unit; an operational panel provided at a front face of the housing; and an exhaust pipe provided at a rear of the oil vat. A cooling path is defined at a rear of the operational panel in the housing. An external pipe is provided at a rear of the housing to surround the exhaust pipe and has an exhaust port of which the sectional opening area is narrowed at an upper end of the exhaust pipe. An air passage is defined by the housing and through which the cooling path and the external pipe are connected.

A fryer is provided where an oil fire caused by overheating is accurately and rapidly extinguished and the oil can then be reused after extinguishing the fire. A housing includes a slide cover capable of sliding between a housing position and a shielding position, wherein the housing position is to open an upper face of an oil vat and the slide cover is housed on the side of the housing, and the shielding position is to close the upper face of the oil vat. When oil catches fire due to overheating, the fire can be extinguished by closing the upper face of the oil vat with the slide cover.

A heating cooker for commercial use is provided in which heating control is conducted based on cooking parameter according to each cooking menu and an unauthorized user is prevented from changing the cooking parameter easily. In the heating cooker, cooking parameter can be changed only when a password is entered. Moreover, a user's administration level is determined by the entered password and information which can be changed is selected according to the user's administration level. The password entry can be carried out not only in an operation display panel provided with the heating cooker but in a remote central monitoring system which operates the heating cooker from a distant place.

Heating cooker for commercial use

A fryer which can maintain a set temperature accurately preventing an overshoot of cooking oil temperature is provided. In the fryer, three burners () are dispersed against the oil vat such that their combustion can be controlled independently. On the other hand, the heating control means (), according to a detected temperature, selects and carries out one mode among at least two heating modes, which are, a full power mode in which all burners () operate at the same time, and a low power mode in which two burners among three burners () operate. When the low power mode is selected, two burners are operated in a predetermined order to switch a heating area of the oil vat ().

A pressure fryer is provided which can be used as an open fryer as well. A pressure fryer ( ) has a casing ( ) including an oil vat ( ). At the rear of the oil vat ( ), a support bar is perpendicularly provided, which is capable of moving upward and downward and turning. A lid ( ) is connected in a lateral state to a lateral portion ( ) which is provided at the top of the support bar ( ). The support bar is located at the upper limit position by the momentum of a spring. With this configuration, the lid ( ) can retract from an area above the oil vat ( ) by turning the support bar ( ) in either right or left direction.

Pressure fryer

Termination of cooking in a safe state can be judged without fail. At S , a cooking timer according to a selected cooking menu is started and at S it is judged that the cooking timer finishes. Then, at S a burner controller stops heating by burners while a pressure valve is opened so that the pressured air in an oil vat can be released. Because of the release, when pressure in the oil vat reaches a low value which is safe enough to release the lid, a second pressure switch with low set pressure is turned OFF. When it is confirmed that the second pressure switch is turned OFF at S , a cooking controller alarms a buzzer to notify termination of the cooking at S

The invention provides a fryer that can prevent problems such as poorly cooked food when operation of an oil discharge valve is started and cooking oil is discharged, for example, to adjust the liquid level of the cooking oil within an oil vat. The fryer includes oil vats ( ) and ( ) for containing cooking oil, a burning device ( ) for heating the cooking oil within the oil vats, an oil discharge pipe ( ) that extends from the bottom of the oil vat and that discharges the cooking oil from a discharge opening at its end into a tank, and an oil discharge valve ( ) that is disposed in the oil discharge pipe and that opens and closes the oil discharge pipe. Furthermore, the fryer is provided with a micro switch ( ) and a contact piece ( ) for detecting the open state of the oil discharge valve, and alarms ( ) and ( ) for giving a warning in accordance with the results of the detection by the micro switch ( ) regarding the open state of the oil discharge valve. When the micro switch ( ) detects that the oil discharge valve has continuously remained in an open state and a predetermined time has passed, heating by the burning device ( ) is stopped by controls from control devices ( A) and ( B).

The invention provides a valve opening/closing device for a fryer, in which the operation of opening/closing the oil discharge valve is easy, and with which it is possible to recognize with one glance whether it is in an open state or a closed state. In the valve opening/closing device ( ), by opening and closing an oil discharge valve ( ) placed in an oil discharge pipe ( ), which extends from the bottom of an oil vat containing cooking oil, the oil discharge pipe opens and closes. The valve opening/closing device is provided with a long bar-shaped fixed link portion ( ), which is fixed at one end to the oil discharge valve and which extends substantially perpendicular to the rotating shaft of the oil discharge valve; a first short bar-shaped rotating link portion ( ) fixed at one end to the rotating shaft; a second rotating link portion ( ) that is of a similar length to the first rotating link portion and disposed parallel thereto, and that is rotatably attached at one end to the other end of the fixed link portion; a long bar-shaped coupling link portion ( ) rotatably fixed at both ends to the other ends of the first and second rotating link portions; and a rotating lever ( ) fixed to the other end of the second link portion and extending therefrom.

Valve opening/closing device of a fryer

A deep-frying apparatus includes an oil tank for holding cooking oil in which food is fried. The oil tank includes sloping walls. Burners positioned outside of the oil tank heat the sloping walls. Shield plates are positioned inside the oil tank, substantially parallel to and spaced from the sloping walls, to shield the sloping walls from food debris. The shield plates are detachably mounted in the tank and have vents formed in the shield plates. The shield plates are coated with fluorine compounds and may be automatically vibrated by a vibration device. The apparatus prevents accumulation of food debris on the heated sloping walls of the oil tank.

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Nagoya, Japan

Hideki Kijimoto