A high-efficiency vacuum fryer and its control method

Abstract

The invention discloses an efficient vacuum fryer and a control method thereof. The efficient vacuum fryer comprises an outer fryer body, an inner pot and a processing pot, the outer fryer body is a sealed box, the inner pot is arranged in the outer fryer body and used for loading oil, steam heating tubes are arranged in the inner pot, a steam intake tube is arranged on one side of the outer fryer body and communicated with a steam inlet of each steam heating tube, and an electromagnetic valve is arranged on the steam intake tube. A temperature sensor is arranged on the inner wall of the inner pot. The processing pot is arranged in the inner pot, a first driving device is arranged on the inner wall of the outer fryer body on one side of the processing pot, and the first driving device is connected to one side of the processing pot through a driving arm. A fryer door capable of sliding up and down is arranged on one end face of the outer fryer body, a second driving device is arranged on the outer side wall of the outer fryer body and connected with the fryer door through a driving arm, and lifting and swinging of the processing pot are controlled via a PLC (programmable logic controller) according to data detected and returned by the temperature sensor of the processing pot and a displacement sensor. The efficient vacuum fryer is simple in structure, and low-temperature frying effect of food is guaranteed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-efficiency vacuum low-temperature fryer. Background technique [0002] Atmospheric pressure frying, the temperature is generally above 160°C. Food is fried at high temperature, and various nutrients in it are severely damaged. High temperature causes protein to burn and degrades and reduces nutritional value. High temperature also destroys fat-soluble vitamins in food, such as vitamin A, carotene and vitamin E, hindering the body's absorption and utilization of them. Destruction, color, aroma, and taste are affected. Various chemical reactions occur in the oil components, resulting in rancidity and deterioration of frying oil. The oil will thicken, produce bad taste, and even produce some harmful or even carcinogenic substances, which affect consumers healthy. Atmospheric pressure and high temperature fried foods have high oil content and high oil consumption. With the ch...

AI Technical Summary

Problems solved by technology

Destruction, color, aroma, and taste are affected. Various chemical reactions occur in the oil components, resulting in rancidity and deterioration of frying oil. The oil will thicken, produce bad taste, and even produce some harmful or even carcinogenic substances, which will affect consumers healthy

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