Novel selfpurging food frying machine

A self-purification, food oil technology, applied in the utensils for frying things in oil, household utensils, applications, etc.

Inactive Publication Date: 2008-05-14
胡继强 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this fryer is powerless against tiny carboniz

Method used

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  • Novel selfpurging food frying machine

Examples

Experimental program
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Example Embodiment

[0011] Make a fryer according to the picture, add water to the lower layer of the pot body (1) and oil to the upper layer. Using different oil and water specific gravity, natural stratification. A metal separating net (2) is arranged at about 6cm below the oil surface (adjustable according to different products), and a heating tube (14) is arranged under the net. An emptying valve (10) is provided at the bottom of the pot body, which is used to discharge residue, change water, and adjust the position of the oil-water interface. The oil-water interface is usually located 10cm below the screen, and a cooling pipe (13) is set below the interface to control the temperature at the oil-water interface at 50-60°C to avoid high-temperature vaporization of water and explosion of oil. The pot body is provided with pipelines and valves (6) to connect the oil with the purifier (7).

[0012] The purifier has an adsorption and filter-aid layer (8) (used to absorb various harmful substances, sma...

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Abstract

The invention relates to a new self-purifying food fryer capability of self-purification of frying oil, which comprises a pan cavity with oil-water unification, and a filter tank capability of decolorization purifying. The invention has the advantage that the oil can be filtrated and decolorization purified intermittently or simultaneously when fried food is produced, so as to reach the aim of effectively eliminating pollution, greatly decreasing the oil consumption and reducing the environmental pollution.

Description

Technical field: [0001] The invention relates to food frying equipment, which belongs to the field of food machinery. Background technique [0002] When frying food, repeated high-temperature frying will produce chemical reactions such as oxidation, hydrolysis, and thermal polymerization, thereby generating aldehydes, low-fatty acid oxides, and epoxides. These substances have a serious damage to the human enzyme system, especially the decomposition of A large number of heterocyclic amines and polycyclic aromatic hydrocarbons are also strong carcinogens. [0003] At present, there is a water-oil integrated fryer, which can remove large food residues in the oil pan and control oil pollution to a certain extent. However, this fryer is powerless against tiny charred particles (5-15 μm in diameter) suspended in the fat. These carbonized particles are repeatedly fried at high temperature to generate peroxides and high molecular polymers, which become catalysts for oil oxidation ...

Claims

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Application Information

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IPC IPC(8): A47J37/12
Inventor 胡继强蒋乐书安静
Owner 胡继强
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