Intermittent efficient roller seed frying machine

Abstract

The invention discloses an intermittent efficient roller seed frying machine which is equipment capable of realizing easy quality level control of oil products. The intermittent efficient roller seed frying machine is characterized in that: an integrated-type motor reducer is arranged below a frame, a sieve-type roller is driven by a chain; the roller casing is provided with a sieve, and the specification of the sieve can replaced according to an oil material fruit; a gas pulse cavity of the frame is provided with baffles for diving the gas pulse cavity into a plurality of heating chambers; each pulse channel connects two adjacent heating chambers. The bottom of the gas pulse cavity is provided with s heat conducting oil heat exchanger, and a gas inlet is connected with a high pressure fan. A high temperature gas is directly used for heating the oil material fruit, because the high temperature gas enters into from the bottom and the sieve-type roller rotates, and the oil material fruit in the sieve-type roller is in the suspended state, and may not be burnt by the roller body; steaming and stir frying effects of the oil material fruit is easy to control, oil yield of the oil material can be well ensured, and the equipment has the advantages of simple structure and easy operation.

Description

Technical field: [0001] The high-efficiency drum-type intermittent seed frying machine of the present invention is suitable for the technical field of drying large grains of oil and heating and tempering in the edible oil pressing process. Background technique: [0002] In the oily oil with high oil content, in order to obtain high-quality aroma flavor and high oil yield pressing process; the traditional method is to fry the pressed oily fruit first, then put the fried oilseed into the oil press At present, when people fry oil-bearing fruits, most of them put a certain amount of oil-bearing fruits into the pot, heat them at the bottom of the pot with fire, and turn the oil-bearing fruits in the pot manually or mechanically; Uneven temperature control, uneven turning of oil seeds and fruits, heat circulation and other problems will cause the phenomenon of upper raw, middle ripe and lower paste, which will affect the oil yield; resulting in the pressed oil, the color is deep a...

AI Technical Summary

Problems solved by technology

[0002] In the oily oil with high oil content, in order to obtain high-quality aroma flavor and high oil yield pressing process; the traditional method is to fry the pressed oily fruit first, then put the fried oilseed into the oil press At present, when people fry oil-bearing fruits, most of them put a certain amount of oil-bearing fruits into the pot, heat them at the bottom of the pot with fire, and turn the oil-bearing fruits in the pot manually or mechanically; Uneven temperature control, uneven turning of oil seeds and fruits, heat circulation and other problems will cause the phenomenon of upper raw, middle ripe and lower paste, which will affect the oil yield; resulting in the pressed oil, the color is deep and opaque, and contains harmful colloidal components , which increases the difficulty of the refining process; the residue of harmful substances in the oil cake is large, which is not conducive to the use as feed; at the same time, the working efficiency of the frying pan is low, which is not conducive to large-scale production

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