An automatic fried food system

Abstract

The invention discloses an automatic fried food system, the structure of which comprises a tumbling and stirring mechanism, a motor, a fryer, a frame, an inlet and outlet, a fryer is arranged in the middle of the top surface of the frame, and a tumbling and stirring mechanism is arranged in the middle of the fryer , the top of the tumbling stirring mechanism is mechanically connected with the motor, and the bottom of the side of the frame is equipped with an inlet and outlet. The agitating blades of the structure cooperate with each other and rotate to fully agitate the food due to different quality and weight, so as to prevent the food from standing still for a long time, the heating area is different, and the food is half-cooked. , it is convenient to stir the food at the bottom of the fryer. On the other hand, the aliphatic hydrocarbon or aromatic hydrocarbon solvent with a boiling point exceeding 10000000000000000000000 is injected as a temperature detection mechanism for edible oil to avoid excessive oil temperature and cause food overcooking and coking.

Description

technical field [0001] The invention relates to the field of food equipment, in particular to an automatic fried food system. Background technique [0002] At present, restaurants on the market use semi-automatic equipment for frying food such as French fries and chicken wings. Foods such as heavy chicken legs or fried chicken will settle at the bottom of the oil frame. The labor of the employees is manually tumbling, otherwise it will cause the frying time to be too long and too old, or the frying time is too short to be cooked, and the workload is heavy. If there are too many types of food, they are located at different heights in the fryer. And the salt or other powdered spices that are positioned at the bottom of the fryer will adhere to the oil frame or the bottom of the fryer, further promoting the qualitative change of the edible oil, resulting in shortening the use time of the edible oil. Contents of the invention [0003] Aiming at the deficiencies of the prior a...

AI Technical Summary

Problems solved by technology

[0002] At present, restaurants on the market use semi-automatic equipment for frying food such as French fries and chicken wings. Foods such as heavy chicken legs or fried chicken will settle at the bottom of the oil frame. The labor of the employees is manually tumbling, otherwise it will cause the frying time to be too long and too old, or the frying time is too short to be cooked, and the workload is heavy. If there are too many types of food, they are located at different heights in the fryer. Moreover, the salt or other powdered spices that are located at the bottom of the fryer will adhere to the oil frame or the bottom of the fryer, further promoting the qualitative change of the cooking oil, resulting in shortening the use time of the cooking oil

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