Method and device for continuous fine oil filtration on frying production line

Abstract

The invention relates to a continuous fine oil filtration method on an oil frying production line and an apparatus thereof. According to the present invention, oil being subjected to oil frying on an oil frying production line is subjected to coarse filtration and then is conveyed to an oil tank; the oil tank is provided with a fine mesh filtration screen, wherein the fine mesh filtration screen enters the inner side of the oil tank from the outer side of the oil tank, and then extends to the other outer side of the oil tank along the inner side of the oil tank, such that the fine mesh filtration screen forms a conveying belt manner, and continuously rotates according to the sequence of outer side-inner side-outer side of the oil tank; when the oil is conveyed to the outer side of the oil tank from the inner side of the oil tank with the fine mesh filtration screen, the floating debris and the fine residue floating above the oil are taken away due to adhesion on the fine mesh filtration screen; the outer side of the oil tank after taking away the floating debris and the fine residue is provided with a scraping device, and the scraping device is adopted to scrape the floating debris and the fine residue on the surface of the fine mesh filtration screen, such that the cleaned fine mesh filtration screen can continuously enter the inner side of the oil tank from the outer side of the oil tank so as to take away the floating debris and the fine residue so as to obtain the clean oil; and the clean oil is conveyed to the oil frying production line from the bottom of the oil tank so as to be used, such that continuous automated oil filtration can be achieved without frequent replacement of the fine mesh filtration screen, and the quality of the oil-fried food is excellent.

Description

technical field [0001] The invention relates to a method and a device for continuously finely filtering oil on a frying production line, in particular to a method and a device for filtering scum and fine slag of fried food. Background technique [0002] General fried food (such as: potato chips, instant noodles, etc.) is usually carried out by the conveyor belt fryer of the frying production line. There is a coarse filter below 20 meshes, but the deslagging effect of the fryer is only limited to the frying oil passing through the oil collection tank. However, as far as the frying operation on the frying production line is concerned, the oil will be produced at high temperature during the frying process. Coarse slag, fine slag or finer scum phenomenon, this kind of fried oil must first filter the coarse slag during the circulation process and before the heating device, and the fine slag or finer scum on the surface of the oil after filtering the coarse slag Chips, the aforem...

AI Technical Summary

Problems solved by technology

[0002] General fried food (such as: potato chips, instant noodles, etc.) is usually carried out by the conveyor belt fryer of the frying production line. There is a coarse filter below 20 meshes, but the deslagging effect of the fryer is only limited to the frying oil passing through the oil collection tank. However, as far as the frying operation on the frying production line is concerned, the oil will be produced at high temperature during the frying process. Coarse slag, fine slag or finer scum phenomenon, this kind of fried oil must first filter the coarse slag during the circulation process and before the heating device, and the fine slag or finer scum on the surface of the oil after filtering the coarse slag Dust, the aforementioned filter device cannot filter at all and cannot be removed

This kind of fine slag or finer scum of fried food will pass through the heating device, which will lead to the lack of easy deterioration of the frying oil, shorten the service life of the frying oil, and increase the operating cost invisibly, which is inconsistent Industrial economic benefits; moreover, because of its fine slag or finer scum after repeated frying and carbonization, it is easier to adhere to the surface of fried food and affect its appearance and taste

Images