Design method for cooker used for manufacturing fried bread sticks

Abstract

Design Method for Cookware for Making Youtiao Abstract The invention relates to a design method for a cookware for making youtiao. The method comprises arranging a second plane, a third plane, a first arcuate surface, a second arcuate surface and a third arcuate surface above the first plane; arranging for the second plane 5 to transitioning to the first plane through the second arcuate surface; arranging for the third plane to transitioning to the first plane through the third arcuate surface; arranging for the second plane to transitioning to the third plane through the first arcuate surface; defining the area surrounded by the first plane, the second arcuate 10 surface, the first arcuate surface and the third arcuate surface as a heat collecting area; defining the area with a square opening facing up surrounded by the second plane, the first arcuate surface, the third plane, the front vertical plane and the rear vertical plane as a receiving area; arranging for the receiving area to be with a shape 15 with wide top and narrow bottom. The cookware makes youtiao with a straight shape and can fry a plurality of youtiaoes together at the same time. Fig.1 5 7 Fig.2 -1 / E

Description

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

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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