A stir-frying pot for grapefruit pressed oil

Abstract

The invention discloses a stir-frying pot for oil-pressing grapefruit, which belongs to the technical field of oil-pressing. A stir-frying pot for grapefruit oil press according to the present invention comprises a stir-frying pot body, a hand-operated rotating shaft, an arch frame, a base, a stirring device and a lifting device. The frying pot body has an interlayer, and the interlayer is filled with heat conduction oil to heat the frying pot body. The lifting device can control the lifting of the stirring device by adjusting the lifting frame. When the stir frying starts, lower the stirring device to the optimum distance between the stirring blade and the inner wall of the pot, and start the stir frying work. After the stir frying is finished, turn the stirring device Rising until the stirring blade leaves the pot body, it is convenient for the pot body to turn over and discharge through the hand-operated rotating shaft. In addition, through the special design of the stirring device, the materials in the pot can be fully stirred, and the grapefruit tea seeds can be fully stir-fried, which can achieve flexible stir-frying, uniform heating of materials, and avoid part of the oil being immature and part of the oil being carbonized at high temperature, greatly improving Oil yield and oil quality.

Description

Technical field [0001] The present invention relates to a sauce pot of a mamprised oil, which belongs to the field of oil. Background technique [0002] The existing fried cupping machine is commonly used is a closed roller fried cupping machine. This enclosed roller frying machine is generally generally through the roller rotation of the fry, since the cuisine is only dropped by gravity. The frying effect is not good, and some materials are easily stacked in the barrel wall so that the oil is uniform. [0003] Oil tea tea seeds as a special type in extract. The quality of the mamprised fry, directly affects the quality of the oil oil, and the oil production rate, there is a "three-point crush, seven-point fried materials", it can be seen that the importance of the fry in the oil process, however fried The key to the material is grasp of the quality of the frying machine and the operator's skill. Fry the oil tea seeds before the oil, stir fry, stir fry, some tea seeds have not be...

AI Technical Summary

Problems solved by technology

The camellia camellia seeds are stir-fried before oil extraction, the stir-frying is uneven, some tea seeds have not been sufficiently stir-fried and dried, and the oil yield is limited, and some tea seeds are stir-fried at a higher temperature for a longer period of time. Severe carbonization, slag is easy to appear during the oil extraction process, which will greatly reduce the oil yield and affect the quality of the oil

Therefore, the existing stir-frying machine is not suitable for the stir-frying of Camellia oleifera and tea seeds.

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