Constant-temperature anti-pasta sesame frying device

Abstract

The invention relates to a constant-temperature anti-stir-frying sesame frying device, which comprises a frying pan, a heat recovery unit, a transfer unit and a blast spreading unit, wherein the heatrecovery unit comprises a water tank, the bottom wall of the water tank is co-walled with the top wall of an outer cylinder body, the blast spreading unit comprises a driving shaft, an airing field, adriving assembly, a material tank, a third bin and a blower, the lower end of the driving shaft is rotatably connected with the airing field, the blower is fixedly arranged at one end of the materialtank, the air outlet of the blower is connected with an opening at one end of the material tank. According to the invention, the boiling water temperature in the water tank is constant, which ensuresthat the temperature of the inner cylinder is in a relatively stable temperature segment, which fundamentally ensures that the temperature of the sesame in an inner cylinder does not fluctuate too much, and reduces the probability of the paste of the sesame, and the sesame with higher temperature is blown away, and the heat dissipates rapidly when being blown out. Uniform spread of the sesame isalso conducive to rapid heat dissipation, the paste phenomenon after stacking cooked sesame is effectively prevented.

Description

technical field [0001] The invention relates to the technical field of flax seed frying and processing equipment, in particular to a constant temperature anti-fry paste flax frying device. Background technique [0002] In the process of flax frying, the biggest problem is how to prevent the material from sticking to the pan. In order to solve this problem, a drum type wok is usually used. The body of this wok rotates on its axis, and the heating device is located below the body. It can make the outer wall of the pot be heated evenly, and reduce the phenomenon of sticking the pot. However, the heat utilization rate of the conventional drum type wok is not high, and the temperature stability of the wok is poor, especially when the fried material is output, the flax piled up together The heat cannot be dissipated in time, and the problem of burning will also occur. Contents of the invention [0003] In view of this, for above-mentioned deficiency, it is necessary to propose ...

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Problems solved by technology

[0002] In the process of flax frying, the biggest problem is how to prevent the material from sticking to the pan. In order to solve this problem, a drum type wok is usually used. The body of this wok rotates on its axis, and the heating device is located below the body. It can make the outer wall of the pot be heated evenly, and reduce the phenomenon of sticking the pot. However, the heat utilization rate of the conventional drum type wok is not high, and the temperature stability of the wok is poor, especially when the fried material is output, the flax piled up together The heat cannot be dissipated in time, and there will be burning problems

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