Design method of the handle of the pot for making fritters

Abstract

The invention specifically relates to a design method for a handle of a pan for making deep-fried dough sticks. The invention discloses a method for designing a handle of a pan for making deep-fried dough sticks. A support surface, a second support surface parallel to the second plane of the pot support and at a certain distance, an installation surface parallel to the fixing surface, and two sides closely attached to the pot support; a first groove is provided on the second support surface , so that the first groove extends to the first support surface and the installation surface, and the second groove for receiving part of the cover is set on the installation surface, and the support plate is detachably arranged on the handle, so that the shape of the support plate and the pot support Through-hole fit. The handle disclosed by the invention cooperates with the pan support and the cover to form an air channel and a confluence cavity, and then guides the airflow into the inner lining to facilitate the rolling of the fried dough sticks. The degree of freedom of the handle is limited through the cooperation of the support plate with the special-shaped through hole of the pot support, so that the handle does not detach from the pot 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

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