An infrared surrounding heating type hot pot frying equipment

Abstract

The invention discloses a hot pot stir-frying equipment heated around infrared rays, which solves the technical problems of uneven heating of hot pot ingredients, slow heating, easy sticking to the pan, and large heat loss when the bottom of the existing hot pot stir-frying equipment is heated. Body, the bottom of the pot body is provided with a gas infrared stove, the pot body includes an inner tank, a heat conduction structure is arranged outside the inner tank, an insulation layer is wrapped on the outside of the heat conduction structure, and an outer shell is arranged outside the insulation layer. The wall thickness of the inner tank is 4mm, and the invention has the advantages of simple structure, uniform heating, heat transfer block and non-stick pan.

Description

technical field [0001] The invention relates to the field of hot pot frying equipment, and more specifically relates to an infrared surrounding heating type hot pot frying equipment. Background technique [0002] Hot pot is a traditional cooking method in my country with a long history and a long history, and is deeply loved by the public. Usually when eating spicy hot pot, you need to add hot pot base ingredients to the original soup. The hot pot base ingredients are chili, spices (star anise, pepper, bay leaves), seasonings (ginger slices, garlic cloves, green onion, etc.) fried in high-temperature oil. The final product, the hot pot stir-fry is completed by stirring in the hot pot stir-fry machine. [0003] The traditional hot pot stir-fry is artificial, which consumes a lot of manpower and high production cost. During the frying process, the operator is often smoked by oily smoke, which affects the health. At present, there are some hot pot stir-fry equipment, but most ...

AI Technical Summary

Problems solved by technology

[0003] The traditional hot pot stir-fry is artificial, which consumes a lot of manpower and high production cost. During the frying process, the operator is often smoked by oily smoke, which affects the health. At present, there are some hot pot stir-fry equipment, but most Most hot pot frying equipment uses bottom heating. When the bottom of existing hot pot frying equipment is heated, the hot pot ingredients are heated unevenly, heating is slow, and heat energy loss is large. The bottom material deposits easily cause sticking to the pan and affects product quality.

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