Design method for handle of cooker used for manufacturing fried bread sticks

Abstract

The invention particularly relates to a design method for a handle of a cooker used for manufacturing fried bread sticks. The design method for the handle of the cooker used for manufacturing the fried bread sticks is characterized in that the handle is provided with a fixing face tightly attached to a first plane of a cooker support, a first supporting face which is a certain distance away from a second arc face of the cooker support, a second supporting face which is parallel to a second plane of the cooker support and is a certain distance away from the second plane of the cooker support, an installation face parallel to the fixing face and two lateral faces tightly attached to the cooker support; a first groove is formed in the second supporting face so that the first groove can extend to the first supporting face and the installation face; a second groove for containing part of a cover is formed in the second supporting face so that a supporting plate can be detachably arranged on the handle and can be matched with a special-shaped through hole of the cooker support. The handle is matched with the cooker support and the cover to form ventilating ducts and converging cavities, air flow is further guided into a lining, and therefore overturning of the fried bread sticks is facilitated. The supporting plate is matched with the special-shaped through hole of the cooker support, so that the degree of freedom of the handle is limited, and the handle does not break away from the cooker support.

Description

technical field [0001] The invention relates to a design method of a kitchen cooker, in particular to a design method of a handle of a cooker 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 po...

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

Images