Handle of fried bread stick making pan

Abstract

The invention relates to a handle of a fried bread stick making pan. The handle is characterized in that the handle is provided with a fixed surface, a first supporting surface, a second supporting surface and two side surfaces, wherein the fixed surface is tightly attached to a first plane of a pan stand, the first supporting surface has a certain distance from a second cambered surface of the pan stand, the second supporting surface is parallel with a second plane of the pan stand and has a certain distance from the second plane, and the two side surfaces are parallel with a mounting surface of the fixed surface and are tightly attached to the pan stand. The second supporting surface is provided with a first groove which extends to the first supporting surface and the mounting surface, the mounting surface is provided with a second groove for accommodating a part of a cover, and the handle is further provided with a detachable supporting plate. The handle is matched with the pan stand and the cover to form a ventilation duct and a conflux cavity, so the air is guided into a liner and fried bread sticks can turn over conveniently. The supporting plate is matched with a special-shape through hole of the pan stand so the degree of freedom of the handle is limited and the handle cannot separate from the pan stand.

Description

technical field [0001] The invention relates to a kitchen cooker, in particular to a handle of a pot for making deep-fried dough sticks. 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. Ther...

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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