Regional rotary water flowing type croquette deep frying equipment

Abstract

The invention relates to regional rotary water flowing type croquette deep frying equipment. The regional rotary water flowing type croquette deep frying equipment comprises an induction cooker base and a deep fryer component and is characterized in that the induction cooker base is divided into four regions, and at least three induction cookers are arranged at the bottom of the induction cooker base of the three sequentially-spliced regions in the four regions; a drive motor is arranged in the induction cooker base, and a hollow discharge sleeve is fixed on the rotary shaft of the drive motor; the top of the discharge sleeve is open; a discharge outlet is formed in the lower lateral wall of the discharge sleeve, an arc-shaped guide plate is arranged on the lower inner wall of the discharge sleeve, and the arc-shaped guide plate can exactly guide croquettes to be discharged from the discharge outlet; three columnar deep fryers are sequentially spliced and fixed on the lateral wall of the discharge sleeve, a fishing component is arranged on each of the three columnar deep fryers, and each fishing component comprises a sector-shaped fishing plate, a lifting rod and a drive mechanism. By the regional rotary water flowing type croquette deep frying equipment, regional croquette deep frying can be achieved, and the taste of the croquettes can be increased.

Description

technical field [0001] The invention relates to the technical field of industrial equipment, in particular to a sub-area rotary flowing water fried meatball equipment. 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, the existing fryers are all one-pot fryers, which will cause the entire frying process to stop when starting and feeding, which is inefficient. SUMMAR...

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, the existing fryers are all one-pot frying, which will cause the entire frying process to stop when starting the pan and feeding, which is inefficient

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