Continuous oil removing device for fried food

Abstract

The present invention discloses a continuous oil removing device for fried food. The continuous oil removing device includes a feed chute, a kick-out device arranged in the feed chute and connected with a low-speed motor, a separating case arranged under the feed chute, a helical net cage arranged in the separating case, including an upper end port and a lower end port, and connected with a fast-speed motor, an oil outlet arranged at the bottom of the separating case, an oil barrel arranged under the oil outlet and a filtration network arranged in the oil barrel. The continuous oil removing device for fried food has a simple structure and a low cost, and can continuously work without interruptions, greatly improve production efficiency, save a lot of oil and labor, reduce costs, and improve the greasy taste of food.

Description

technical field [0001] The invention relates to a device for industrial fried food, in particular to a continuous deoiling device for fried food. Background technique [0002] In the production of industrialized fried food, a large amount of oil is adsorbed on the inner and outer layers of the fried food. Eating food with high oil content is not good for people's health, it is easy to cause high blood pressure, high blood sugar, high blood fat, and affect the taste when eating, it will make people feel greasy. The oil, which increases the cost of food, is not conducive to market sales. In order to solve the above problems, some oil blowing devices are added at the outlet of the frying equipment, that is, an additional blower is added, but there is a problem that the temperature of the air source is low, which accelerates the solidification of the oil layer on the food or blows the surface oil to the lower layer. If adding a hot air blower, it needs to increase the cost, co...

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Problems solved by technology

Eating food with high oil content is not good for people's health, it is easy to cause high blood pressure, high blood sugar, high blood fat, and affect the taste when eating, it will make people feel greasy. oil, which increases the cost of food, which is not conducive to market sales

In order to solve the above problems, some oil blowing devices are added at the outlet of the frying equipment, that is, an additional blower is added, but there is a problem that the temperature of the air source is low, which accelerates the solidification of the oil layer on the food or blows the surface oil to the lower layer. If adding a hot air blower, it needs to increase the cost, consume a lot of energy, and it is not convenient for manual operation and cleaning; some fried food is deoiled in batches in a drier-type tank, but this causes uneven deoiling , requires manual operation, and cannot work continuously, which increases labor costs and leads to low work efficiency

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