Design method of inner lining of pan for making deep-fried dough sticks

Abstract

The invention relates to a design method for a pot for making fried bread sticks, in particular to the design method for lining. The design method for the lining of the pot for making the fried bread sticks comprises an accommodating area. The design method is characterized in that the lining is further provided with a first plane, a second plane and a first arc-shaped surface, wherein the first plane and the second plane are in transition connection through the first arc-shaped surface; an upward-opening area enclosed by the first plane, the first arc-shaped surface, the second plane as well as front and rear vertical surfaces perpendicular to the first plane and the second plane is defined as the accommodating area; the accommodating area is in the shape which is wide in upper part and narrow in lower part, and the opening is square. The fried bread sticks made by the lining made by the design method disclosed by the invention are straight and not bent in appearance, high in qualified rate, uniformly heated and consistent in appearance color. Multiple qualified fried bread sticks can be made simultaneously with high efficiency.

Description

technical field [0001] The invention relates to a design method of a pot for making deep-fried dough sticks, in particular to a design method of an inner lining. Background technique [0002] The existing pots for making fried dough sticks are generally round, and the fried dough sticks floating on the oil surface will move to the edge of the pot under the action of the flow of the oil body, and finally stop at the edge of the pot. If the edge of the tool is used, the shape of the fried dough sticks will be bent into a shape similar to the edge, and the shape of the fried dough sticks will become arc-shaped, which reduces the pass rate of the fried dough sticks. In order to maintain the straight and unbending shape of the fried dough sticks, it is necessary to manually move the fried dough sticks at the edge to the middle of the pot to continue frying. In order to increase the yield, multiple fried dough sticks are usually processed at the same time in the pot. The fried do...

AI Technical Summary

Problems solved by technology

In order to maintain the straight shape of the fried dough sticks, it is necessary to manually move the fried dough sticks at the edge to the middle of the pot to continue frying. In order to improve the yield, multiple fried dough sticks are usually processed in the pot at the same time. Since the pot is round, and The fried dough sticks are long. Therefore, the area where the straight fried dough sticks can be placed in the pot is the middle of the pot, and the straight fried dough sticks cannot be placed near the edge of the pot unless the fried dough sticks are bent, and the curved fried dough sticks are not qualified. , therefore, the yield of the round pan is not high, and it is necessary to manually maintain the position of the fried dough sticks in the pan during the production process, which increases the labor cost

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