39results about How to "Improve cooking environment" patented technology

The present invention relates to a food cooking method in which a combustion chamber and a food cooking vessel are separated by means of a separation surface having fine holes or slits, and a fuel or a substance which gives off an aroma is combusted in the combustion chamber while the combustion chamber is screened from the atmosphere, such that heat and aroma are transmitted to the food as the aromatic and hot combustion gasses are discharged to the exterior through the food in the food cooking vessel. The present invention also relates to a device adapted to the method. In the cooking method, flavour is enhanced as a smoky aroma is directly added in the cooking of foods in the form of pastes and foods in which a solid phase is distributed by mixing into a liquid phase or semi-liquid phase, and the method can be used to remove unwanted smells and can be used for cooking rice.

The invention relates to a fryer used for business use which is capable of preventing a cooking oil from being deteriorated, securing excellent cooking environments, and increasing working efficiency. The fryer comprises water tanks (32) and (82) storing water, oil tanks (9) and (51) installed on the upper side of the water tank and storing the cooking oil having a boundary in contact with the water stored in the water tanks, heaters (13) and (52) disposed in oil layers in the oil tanks, and oil feed pipes (10) and (61) sucking the cooking oil in the oil layers by pumps (29) and (64) and discharging it to the bottom parts of the water tanks (32) and (82). The discharged cooking oil is floated in the water layers and flows into the lower parts of the oil layers.

The invention relates to a range hood with refrigeration function, which comprises a casing, a smoke exhaust air duct is arranged inside the housing, a smoke exhaust fan is arranged in the smoke exhaust air duct, and a refrigeration system is also included. The refrigeration system includes a refrigeration module composed of a semiconductor refrigeration sheet, a cold-end cooling module and a refrigeration fan, and a heat dissipation module at the hot end. The heat dissipation module is connected to the hot end of the semiconductor refrigeration sheet, and the cold-end cooling module is connected to the The cold end of the semiconductor refrigerating sheet is connected, and the heat dissipation module is closely fitted and fixed on the side wall of the exhaust air duct. The invention closely fits and fixes the heat dissipation module on the side wall of the smoke exhaust duct, simplifies the overall structure of the range hood, makes installation, disassembly and maintenance very convenient, and also reduces the cost, and the smoke exhaust fan discharges the smoke At the same time, it takes away the heat of the heat dissipation module, which not only improves the heat dissipation efficiency, but also makes the cooling effect obvious.

The present invention relates to a frying range used in production, and aims to provide a frying range capable of preventing deterioration of cooking oil, ensuring a good cooking environment, and improving work efficiency, which has a water tank (32, 82 ); an oil tank (9, 51) that is arranged on the upper part of the water tank and stores cooking oil in such a way that the cooking oil contacts the storage water in the water tank; a heater (13, 52) that is arranged in the oil layer in the oil tank; and Utilize pump (29,64) to suck the cooking oil in the oil layer, to the oil delivery pipe (10,61) that the bottom of above-mentioned water tank (32,82) discharges, the cooking oil that is discharged floats up in the water layer, flows into the oil layer bottom.

The invention provides a flow guiding structure, a mixed flow blower and an exhaust hood. The flow guiding structure is arranged on the air inlet side of the blower and comprises a flow guiding sleeveand a flow guiding piece arranged on the flow guiding sleeve, at least part of the structure of the flow guiding piece is located in the flow guiding sleeve, and an inner air flow channel is formed between the flow guiding sleeve and the flow guiding piece. The air flow channel communicates with an air inlet of the blower, an air inlet of the flow guiding structure is formed in the flow guiding piece, and the flow guiding piece and the flow guiding sleeve are connected in the circumferential direction of the flow guiding sleeve. The flow guiding structure is internally provided with a structure capable of generating the Venturi effect, and when an air flow flows into the flow guiding structure, the air flow speeds up to flow under the influence of the Venturi effect.

The invention discloses a production method of a flavored blended oil with low soot and flavor characteristics and the flavored blended oil prepared therefrom. The steps of the production method are as follows: 1) Select edible raw material oil: the raw material oil is composed of base oil and flavored blended oil. The composition of pressed oil is calculated by weight percentage: 70%-88% of base oil, 12%-30% of flavored pressed oil; 2) cool down the temperature of flavored pressed oil to 10-15°C within 1-2 hours, and keep this low temperature state Carry out crystal growth for 5-8 hours, and then filter to remove crystals; 3) Add the base oil and the flavored pressed oil filtered at low temperature in step 2) into the blending tank, and stir evenly. In the preparation method of the flavor blending oil of the present invention, before mixing the base oil and the flavor pressed oil, the flavor pressed oil is filtered at low temperature, and through the control of process parameters, the original aroma of the oil is kept as much as possible while the smoke point of the flavor pressed oil is lower. The ingredients are separated out and then filtered out, and then mixed with base oil in an appropriate proportion to prepare a flavored blended oil with low oil smoke and flavor characteristics. The smoke point can reach above 215°C.

The invention relates to a fryer used for business use which is capable of preventing a cooking oil from being deteriorated, securing excellent cooking environments, and increasing working efficiency. The fryer comprises water tanks (32) and (82) storing water, oil tanks (9) and (51) installed on the upper side of the water tank and storing the cooking oil having a boundary in contact with the water stored in the water tanks, heaters (13) and (52) disposed in oil layers in the oil tanks, and oil feed pipes (10) and (61) sucking the cooking oil in the oil layers by pumps (29) and (64) and discharging it to the bottom parts of the water tanks (32) and (82). The discharged cooking oil is floated in the water layers and flows into the lower parts of the oil layers.