The lining of the pot for making fried dough sticks

Abstract

The invention relates to a pot for making deep-fried dough sticks, in particular to an inner lining. The invention discloses an inner liner of a pot for making deep-fried dough sticks, which includes a receiving area, and is characterized in that the inner liner is also provided with a first plane, a second plane and a first arc surface, and the first plane and the second plane pass through The transition connection of the first arc surface is defined as the accommodation area by the first plane, the first arc surface, the second plane, and the front and rear facades perpendicular to the first plane and the second plane. The upward area is defined as the accommodation area. The shape is wide at the top and narrow at the bottom, and the opening is square. The deep-fried dough sticks made by the inner lining disclosed by the invention are straight and unbent, have a high pass rate, are evenly heated, have uniform appearance and color, and can simultaneously produce a plurality of qualified deep-fried dough sticks with high efficiency.

Description

technical field [0001] The invention relates to a pot for making deep-fried dough sticks, in particular to 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 dough sticks are long. Therefore, the ar...

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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