Vertical vacuum frying machine

Abstract

The invention relates to a vertical vacuum frying machine which further shortens frying time and solves the technical problem of enabling fried food to be uniform. The invention adopts the technical scheme that the frying machine comprises a frying oil removing cabin and an oil storage cabin formed by isolating an inner cavity of a tank by means of a middle partition board, a frying material basket assembly located in the frying oil removing cabin, a working medium matched with the complete machine, a circular and continuous heating device outside oil and a vacuum servo mechanism. In the frying oil removing cabin structure, a sandwich structure surrounding the wall of the frying oil removing cabin is arranged in a position corresponding to the frying material basket, and the sandwich structure is communicated with the frying oil removing cabin and the oil storage cabin to form an overflow channel. In the frying process, a vortex is formed on oil surface, overflows an even temperature frying chamber and flows into the oil storage cabin through the overflow channel, the overflow channel can form an insulating layer and vacuum wrapping, the temperature and pressure gradient in the even temperature frying chamber are greatly reduced, the frying time is further shortened, and resources are saved.

Description

technical field [0001] The invention belongs to the technical field of food processing machinery and equipment, and relates to a vertical vacuum fryer, in particular to a vacuum fryer which improves work efficiency and shortens frying time. Background technique [0002] With the rise of vacuum frying and deoiling machines, low-temperature fried food is more and more recognized by people. No matter in terms of taste and color, it should surpass ordinary fried food. Patent No. 01234630.6 discloses a vacuum frying and deoiling machine. Its structure includes a frying and deoiling chamber and an oil storage chamber in the tank. The oil in the oil storage chamber is continuously heated and filtered by means of an external circulation grease. It is pumped into the frying and deoiling chamber, and after frying for a period of time, the oil on the food will fall back through the centrifugal deoiling device. Due to the low-temperature vacuum frying, generally around 90°C, the used o...

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Problems solved by technology

[0003] However, with long-term use and observation, the above-mentioned vacuum frying and deoiling machine still has shortcomings: the main control element of the vacuum frying and deoiling machine is the oil temperature, and maintaining a balanced oil temperature is the key to ensure the quality of the fried food. Key factors for each indicator

Due to the large diameter and volume of the crude oil frying and deoiling chamber, the temperature gradient of the oil in the frying and deoiling chamber from the wall of the chamber is very large, and the oil here is separated from the outside only by the tank body, so that the entire frying and deoiling chamber The temperature of the frying and deoiling chamber is not balanced, the temperature in the center of the frying deoiling chamber is high, while the temperature at the wall of the cavity is low. When frying, a large amount of moisture in the material in the basket instantly vaporizes and takes away the heat. The central area of ​​the basket and its periphery The oil temperature also creates a larger temperature gradient, causing the intermediate temperature to drop rapidly

At the same time, due to the closed compartment, the oil layer in the frying deoiling chamber produces a pressure gradient, that is, the upper layer pressure is lower and the lower layer pressure is higher, resulting in inconsistent states of material vaporization (i.e. material puffing), especially the material cannot establish a good "water pressure". The direct result is that the frying effect is not uniform, and some fried foods are hot, and some are not hot, and the color and taste are not consistent, and the frying time is long, wasting resources, etc.

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