Comprehensive deep-fry discharge implementation method

Abstract

The invention relates to a comprehensive deep-fry discharge implementation method. The comprehensive deep-fry discharge implementation method is characterized by comprising steps of S01, providing an induction cooker base, dividing the induction cooker base into four regions, arranging an induction cooker at the bottom of each region of the induction cooker base and arranging a driving motor in the middle of the induction cooker base; S02, providing a pan with four cylindrical deep-fry pans; S03, forming a discharge guide groove in the outer wall of each cylindrical deep-fry pan; S04, preheating the pan and setting power of the induction cookers; S05, pouring balls into the pan and setting rotation modes of the pan; S06, carrying out discharge after the pan rotates by a circle. The pan in the rotation modes rotates once at the intervals of set time by the rotation angles of 45 degrees. The comprehensive deep-fry discharge implementation method has the advantages that the deeply fried balls can be comprehensively discharged at 360-degree angles and can be rotationally deeply fried, and accordingly the deep-fry efficiency can be greatly enhanced.

Description

technical field [0001] The invention relates to the technical field of industrial equipment, in particular to a method for realizing all-round frying unloading. Background technique [0002] The existing equipment for frying meatballs generally uses one pot for frying. Not only is the number of meatballs fried in such a pot not enough, but also the meatballs are fried at the same temperature from the beginning to the end. Fry in a fryer, so the taste of the frying is definitely not good, that is, the control of the heat during the frying process is very important. When frying the meatballs at the beginning, fry at a normal temperature, and then fry at a high temperature in the middle Fry, and finally deep-fry at low temperature, so that the meatballs will not be burnt, and the fried taste will be better. In addition, during the unloading process of the existing meatball frying, it is necessary to salvage, because the oil is high temperature, there is a safety hazard in salv...

AI Technical Summary

Problems solved by technology

[0002] The existing equipment for frying meatballs generally uses one pot for frying. Not only is the number of meatballs fried in such a pot not enough, but also the meatballs are fried at the same temperature from the beginning to the end. Fry in a fryer, so the taste of the frying is definitely not good, that is, the control of the heat during the frying process is very important. When frying the meatballs at the beginning, fry at a normal temperature, and then fry at a high temperature in the middle Fry, and finally fry at low temperature, so that the balls will not be burnt, and the fried taste will be better

In addition, during the unloading process of the existing meatball frying, it is necessary to salvage, because the oil is high temperature, there is a safety hazard in salvage, and the salvaged meatballs must be placed in a designated place, and it is impossible to do any feeding at 360 degrees from the pot body. Often, some meatballs are over-fried due to untimely pan frying, which affects the taste and frying efficiency

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