Temperature-controlled food frying device

Abstract

The invention discloses a temperature-controlled fried food device, which comprises an electric heating device and a pot body, the pot body is placed in contact with the electric heating device, a bracket is arranged on the side of the shell of the electric heating device, and a There is an infrared thermometer, and a half-moon-shaped mesh bracket is arranged on the upper part of the pot body, and the mesh bracket is fixedly connected with the pot body through a connecting rod, and a control panel and an indicator light are fixed on the outer shell , the preset critical control temperature of the control board is 122°C, and the control board is electrically connected with the infrared thermometer and the indicator light. The invention measures the temperature of the oil through an infrared thermometer. When the measured temperature is higher than the set temperature value, the controller controls the electric heating device to stop heating, and when the temperature is lower than the set temperature value, the heating is resumed, which avoids excessive oil temperature. Frying can reduce the generation of harmful substances in the frying process, and can also reduce the frequency of oil replacement, and is convenient to use. It is suitable for frying various foods and is easy to popularize.

Description

technical field [0001] The invention relates to a food heating device, in particular to a temperature-controlled fried food device, which belongs to the technical field of food machinery. Background technique [0002] Fried food is one of the foods that are deeply loved by the people of our country. Breakfast, dishes, and snack foods closely related to daily life all contain a variety of fried foods. However, traditional frying has the following disadvantages: the oil is in a high-temperature state for a long time during the frying process, and the temperature can reach 150-200°C, and the oil will deteriorate quickly and the viscosity will increase; French fries, potato chips, and frying and cooking at high temperatures Some baked foods contain high levels of acrylamide, which increases the risk of cancer; oils used at high temperatures for a long time will undergo thermal oxidation reactions to generate peroxides of unsaturated fatty acids, which directly hinder the body's ...

AI Technical Summary

Problems solved by technology

However, traditional frying has the following disadvantages: the oil is in a high-temperature state for a long time during the frying process, and the temperature can reach 150-200°C, and the oil will deteriorate quickly and the viscosity will increase; French fries, potato chips, and frying and cooking at high temperatures Some baked foods contain high levels of acrylamide, which increases the risk of cancer; oils used at high temperatures for a long time will undergo thermal oxidation reactions to generate peroxides of unsaturated fatty acids, which directly hinder the body's ability to process oils and proteins. Absorption, reducing the nutritional value of food

Images