Oil-curtain-type frying machine

Abstract

The invention discloses an oil-curtain-type frying machine which comprises an oil storage tank, a fixing device, a conveying device and an oil way device, wherein the fixing device comprises an underframe, a support plate fixed on the underframe and used for supporting the conveying device, and a supporting rack fixed on the support plate and used for supporting the oil way device; the oil storage tank is fixed on the underframe; the conveying device comprises a conveyer belt and a driving mechanism, wherein the oil way device comprises an oil tank and an oil pipe communicated with the oil tank; the oil pipe is provided with multiple branch pipes; the branch pipes are correspondingly communicated with oil ducts; arc-shaped grooves are correspondingly arranged below the oil ducts; and the peripheral surfaces of the oil ducts are provided with multiple oil leak holes. The oil-curtain-type frying machine is used for recycling oil and effectively controlling the oil temperature; and a warm oil curtain can be used for protecting the most frangible coating layer on the food, maintaining the original characteristics of products, improving the heat exchange efficiency, further improving the productive capacity, reducing the oil absorption rate of the products, keeping the tastes of the products fresh and ensuring the long retention periods of the products.

Description

technical field [0001] The invention relates to a frying machine, in particular to an oil curtain type frying machine, which belongs to the technical field of food processing equipment. Background technique [0002] Most of the current fryers are invasive fryers. After the oil is heated, the food to be fried is immersed in the oil pan and sinks to the bottom of the pan. There are several shortcomings in this frying method. When the fried food suddenly enters the hot oil pan, a fried layer will be formed on the surface quickly, and the middle part of the food will be cooked slowly. If it is fried for a long time, it may cause the surface of the food to be burnt, which will affect the quality of the fried food and lose The original characteristics of the product are affected; the second is that when the food is burnt, the oil will turn black, and it is unhygienic to continue to use the blackened oil for frying. If you do not continue to use it, it will lead to waste of oil, wh...

AI Technical Summary

Problems solved by technology

[0002] Most of the current fryers are invasive fryers. After the oil is heated, the food to be fried is immersed in the oil pan and sinks to the bottom of the pan. There are several shortcomings in this frying method. When the fried food suddenly enters the hot oil pan, a fried layer will be formed on the surface quickly, and the middle part of the food will be cooked slowly. If it is fried for a long time, it may cause the surface of the food to be burnt, which will affect the quality of the fried food and lose The original characteristics of the product are affected; the second is that when the food is burnt, the oil will turn black, and it is unhygienic to continue to use the blackened oil for frying. If you do not continue to use it, it will lead to waste of oil, which is not conducive to the repetition thirdly, the temperature of invasive frying is not easy to control, it is not easy to control the degree of cookedness of the product, and it is easy to appear scorched

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