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Vacuum low-temperature dynamic oil bath kettle

A vacuum low temperature, oil bath technology, applied in food science and other directions, can solve the problems of limited loading, low processing efficiency, uneven temperature, etc., to improve the appearance and integrity, improve frying efficiency, and improve processing efficiency. Effect

Active Publication Date: 2016-11-09
青岛六一机械有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing vacuum frying and dehydration equipment occupies a large area, and the oil bath kettle is used as both a heating oil tank and a frying tank, which requires high energy consumption and high labor intensity.
The oil bath kettle is continuously heated, and the temperature inside the oil bath kettle is uneven, which leads to uneven heating of the fried and dehydrated fruits and vegetables, resulting in uneven puffing degree of the whole fruit and vegetable, and poor puffing effect; at the same time, most of the existing equipment adopts The motor drives the suspended material cage and uses immersion frying. The disadvantages of this method are: the loading of materials is limited by the suspension shaft, resulting in low processing efficiency; The effect is poor; the taste of the finished fruits and vegetables is bad, and the quality is poor.

Method used

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  • Vacuum low-temperature dynamic oil bath kettle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Such as figure 1 , figure 2 , Image 6 As shown, a vacuum low-temperature dynamic oil bath kettle includes an oil bath cavity and a water vapor separation cavity located above the oil bath cavity. The water vapor separation cavity is connected to the oil bath cavity, and the top of the water vapor separation cavity is provided with a water vapor outlet; in the oil bath cavity There is a fixed frame and a rotatable basket rack located below the fixed frame. The upper part of the basket frame is rotatably connected with the fixed frame, and the lower part is connected with a motor located below the oil bath cavity; the side wall of the material basket frame is provided with a feeding basket allowing in and out The material basket door and the material basket frame are also provided with a material basket locking member, the material basket frame and the material basket in it form a rotating unity, the whole body of the material basket is provided with through holes, and th...

Embodiment 2

[0038] Different from Embodiment 1, the material basket 6 is set in two layers, and the two layers of material baskets are stacked longitudinally, and are limited by the step table. A closed material loading space is formed between the bottom wall of the upper material basket and the lower material basket. On the upper basket. The increase in the number of baskets will double the processing efficiency and greatly improve the production efficiency. And there is isolation between each basket, there will be no uneven turning, and the puffing effect and the finished product will not be reduced.

[0039] Also take okra dehydration as an example. The traditional frying equipment can produce 60kg okra at a time, which takes 150 minutes; while this oil bath kettle can produce 120kg okra with only 60 kg of okra using double-layer baskets. minute. When the amount of okra processed by the oil bath kettle is twice the weight of the traditional equipment, the use time is reduced by 60% comp...

Embodiment 3

[0041] Different from the above-mentioned embodiment, the material basket is arranged in three layers, and the three layers of material baskets are stacked longitudinally, and are limited by the step table. A closed material loading space is formed between the bottom wall of the upper material basket and the lower material basket, and the cover is on the uppermost layer. On the basket.

[0042] Take okra dehydration as an example. The traditional frying equipment can produce up to 60kg okra at a time, which takes 150 minutes; while this oil bath kettle can produce 180kg okra with only 100 minute. When the amount of okra processed by the oil bath kettle is three times the weight of the traditional equipment, the use time is reduced by 30% compared with the traditional equipment, and the production efficiency is greatly improved.

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PUM

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Abstract

The invention provides a vacuum low-temperature dynamic oil bath kettle. The vacuum low-temperature dynamic oil bath kettle comprises an oil bath cavity and a water-vapor separation cavity, wherein the water-vapor separation cavity is located on the oil bath cavity and is communicated with the oil bath cavity, and a water-vapor outlet is formed in the top of the water-vapor separation cavity; a fixed frame and a rotatable charging basket frame are arranged in the oil bath cavity, the charging basket frame is located under the fixed frame, the upper part of the charging basket frame is rotatably connected with the fixed frame, and the lower part of the charging basket frame is connected with motors located under the oil bath cavity; and a charging basket door allowing a charging basket to be fed or discharged is arranged on the side wall of the charging basket frame, a charging basket locking component is further arranged on the charging basket frame, the charging basket frame and the charging basket in the charging basket frame forma rotating common body, a charging basket through body is provided with a through hole, and at least one layer of charging basket is arranged. The vacuum low-temperature dynamic oil bath kettle has the beneficial effects that the structure is simple, the operation is simple and convenient, the energy consumption and the oil consumption are reduced, the working efficiency is improved, the yield is increased, and the labor intensity of operators can be effectively reduced.

Description

Technical field [0001] The invention belongs to equipment for preparing fruits or vegetables, and in particular relates to an equipment for frying and dehydrating fruits and vegetables. Background technique [0002] The existing vacuum frying dehydration equipment occupies a large area, and the oil bath kettle is used as both a heating oil tank and a frying tank, with high energy consumption and labor intensity. The oil bath kettle is constantly heated, and the temperature inside the oil bath kettle is uneven, resulting in uneven heating of the fried and dehydrated fruits and vegetables, resulting in uneven puffing of the whole fruits and vegetables, and poor puffing effects; at the same time, most of the existing equipment is used The motor drives the suspended material cage and adopts immersion frying. The disadvantage of this method is that the loading capacity of the material is limited by the suspended shaft, resulting in low processing efficiency; the second is: the center ...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L19/00
Inventor 宫勤明李崇全王建化孙高飞曲志傲
Owner 青岛六一机械有限公司