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An intelligent low-temperature vacuum fryer

A low-temperature vacuum frying and intelligent technology, which is applied in the direction of oil/fat baking, etc., can solve the problems of bad taste, fat thickening, rancidity and deterioration of frying oil, etc., and achieve the effect of effective processing and improved accuracy

Active Publication Date: 2016-01-20
LAIYANG HENGRUN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • An intelligent low-temperature vacuum fryer
  • An intelligent low-temperature vacuum fryer
  • An intelligent low-temperature vacuum fryer

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Embodiment Construction

[0034] The above and other technical features and advantages of the present invention will be described in more detail below in conjunction with the accompanying drawings.

[0035] see figure 1 As shown, it is a structural schematic diagram of a high-efficiency vacuum low-temperature fryer of the present invention, which includes a pot outer body 1, an inner pot 2 and a material pot 4, the pot outer body 1 is a sealed box, and the inner pot 2 is arranged on the pot Inside the outer body 1, the inner pot 2 is provided with a steam heating pipe 3, and one side of the outer body 1 of the pot is provided with a steam inlet pipe 14. There is a solenoid valve 15; the inner wall of the inner pot 2 is provided with a temperature sensor 8; the material pot 4 is arranged in the inner pot 2, and the said material pot is hole-shaped; the inner wall of the outer body 1 of the pot 4 on one side is provided with a first Driving device 9, the first driving device 9 is connected to one side ...

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Abstract

The invention relates to an intelligent low-temperature vacuum fryer, which includes a pot outer body, an inner pot and a material pot. There is a steam heating pipe inside the pot, a steam inlet pipe is arranged on one side of the outer body of the pot, the steam inlet pipe is connected to the air inlet of the steam heating pipe, and a solenoid valve is arranged on the steam inlet pipe; a temperature sensor is arranged on the inner wall of the inner pot; The pot is arranged in the inner pot, and the inner wall of the outer body of the pot on one side of the pot is provided with a first driving device, and the first driving device is connected to one side of the pot through a driving arm; one end surface of the outer body of the pot is opened There is a pot door that can slide up and down, and a second driving device is installed on the outer wall of the outer body of the pot, and the second driving device is connected to the pot door through a driving arm; a food safety detection system is set at the feeding port of the outer pot. The invention realizes the intelligent control of the video and ensures the low-temperature frying effect of the food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an intelligent low-temperature vacuum 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 chang...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21B5/08
Inventor 梁翠芝徐敏吕忠华
Owner LAIYANG HENGRUN FOODSTUFF
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