FRYER

PROBLEM TO BE SOLVED: To provide a fryer reduced in an amount of oil to be used by making the volume of a heating zone small.SOLUTION: A fryer 10 includes an oil tank 30 and an immersion pipe 40 which is arranged so as to be immersed in oil in the oil tank 30 and through the inner part of which fired gas is passed. The cross-sectional shape of the immersion pipe 40 is formed into an arc-like state at its upper part and a straight line state at its lower part, and is formed into a horizontally-long state. In such a configuration, the cross-sectional shape of the immersed pipe 40 is formed in a horizontally-long state. Thus, the heating zone becomes shorter in a longitudinal direction, and the volume becomes smaller. Therefore, the oil amount of cooking oil to be used can be reduced. Also fry scum of food material is not retained at the upper part of the immersion pipe because the upper part of the fryer is formed into an arc-like state. 【課題】加熱ゾーンの容積を小さくして、使用する油量を低減する。【解決手段】フライヤ１０は、油槽３０と、前記油槽３０の油内に浸漬するように配設され、内部に燃焼ガスを通す浸管４０とを備え、前記浸管４０の断面形状は、上部が弧状で、下部が直線形状であり、かつ横方向に長い形状である。この構成では、浸管４０の断面形状が横方向に長い形状である。そのため、加熱ゾーンが縦方向で短くなり、容量が小さくなる。そのため、使用する調理油の油量を抑えることが出来る。また、上部が弧状であるため、食材のフライカスが、浸管上部に溜まらない。【選択図】図４