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Intermittent frying system and using method thereof

A fryer and oil tank technology, which is applied in separation methods, chemical instruments and methods, oil/fat baking, etc., can solve the problems of affecting the service life of processing equipment, slipping and falling of soot workers, and avoid overcooking and flavor reduction , Increase the speed of heat loss and quickly reduce the temperature

Pending Publication Date: 2020-03-31
当阳市雅香源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a discontinuous frying system, which solves the problem that the fume produced by the frying equipment in the prior art is likely to cause the staff to slip, and at the same time, it will also affect the safety of other processing equipment. The problem of service life

Method used

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  • Intermittent frying system and using method thereof
  • Intermittent frying system and using method thereof
  • Intermittent frying system and using method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] see Figure 1 to Figure 7 , a discontinuous frying system, comprising a fryer 1, a hopper 2 is arranged on the fryer 1, and a bubble barrel 3 arranged below the hopper 2, and the fryer 1 is connected with a sucker to generate The oil fume suction fan 4, and the electrostatic precipitator 5 communicating with each other is arranged between the suction fan 4 and the fryer 1; the foam material barrel 3 is provided with a foam material basket 6, and the foam material barrel 3 is provided with a foam supply basket 6. The lifting assembly that enters and exits the foam bucket 3, and the foam basket 6 is provided with a guide hopper 7 that facilitates the material to be exported when it is lifted to the highest point, wherein the fryer 1 is provided with a smoke collection cover 8, and the smoke The cover 8 is provided with an operation window 9 communicating with the fryer 1 and the outside world for feeding materials into the fryer 1 , and the electrostatic precipitator 5 co...

Embodiment 2

[0048] see Figure 1 to Figure 7 , a method for using an intermittent frying system, comprising the steps of:

[0049] Through the combustion chamber 11, a high-temperature zone 32 with a temperature of 180-260°C and a low-temperature zone 33 with a temperature of 120-180°C are formed in the fryer 1, and materials are put into the high-temperature zone 32 for high-temperature frying, and then transferred to a low-temperature zone. Zone 33 is for low-temperature frying, and then the material is introduced into the foaming material basket 6 through the discharge hopper 2 for foaming, and the second motor 28 is started at the same time to drive the pulsator 26 to rotate so that the temperature in the foaming material barrel 3 is maintained at 70-85 °C, after the foaming is completed, start the oil cylinder 23 to lift the foaming basket 6 away from the foaming barrel 3, and export the materials through the hopper 7.

[0050] In the above implementation, two frying temperature zon...

Embodiment 1 and 2

[0052] In above-mentioned embodiment 1 and 2:

[0053] The oil fume generated during frying will not spread into the workshop, and will be discharged outside the workshop after being treated by the electrostatic precipitator 5 and the cyclone separator 13, and the oil fume particles in it will not pollute the surrounding environment;

[0054] While dealing with soot, it can also deal with the soot generated by the combustion chamber 11, and the suction fan 4 can provide power for sucking the oil fume, and at the same time, it can also provide power for the combustion chamber 11 to generate heat and transmit it in the heat exchange channel 10;

[0055] The heat pipe 12 directly introduces the frying medium into the heat exchange channel 10 for heating, and transfers the heat to the fryer 1 through the frying medium. Since the heat exchange channel 10 is far away from the combustion chamber 11, the amount of heat and the transfer speed are uniform. Therefore, two frying temperat...

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Abstract

The invention relates to an intermittent frying system and a using method thereof. The intermittent frying system comprises a fryer; and a discharging hopper is arranged on the fryer. Besides, the system also includes a material soaking barrel arranged below the discharging hopper. The fryer is connected with a smoke suction ventilator for sucking smoke generated by the fryer; and an electrostaticdust collector is arranged between the suction ventilator and the fryer in a communication manner. A material soaking basket is arranged in the material soaking barrel; a lifting assembly for enabling the material soaking basket to enter and exit from the material soaking barrel is arranged outside the material soaking barrel; and a material guide hopper that is used for leading the materials outof the basket when the basket is lifted at the highest point is arranged at the material soaking barrel. According to the invention, the system has the following beneficial effects: firstly, oil fumegenerated during frying cannot be dispersed into a workshop and is discharged out of the workshop after being treated by the electrostatic dust collector and the cyclone separator and the oil fume particles in the oil fume cannot pollute the surrounding environment; and secondly, the smoke dust generated by the combustion chamber can be treated while oil smoke is treated, and the suction ventilator can provided power for the oil fume suction as well as provide power for transmission of heat generated in the combustion chamber in the heat exchange channel.

Description

technical field [0001] The invention relates to the technical field of frying processing equipment, in particular to a discontinuous frying system and a use method thereof. Background technique [0002] Frying processing can make food materials produce special flavor substances, increase the edible value of food, and prolong the shelf life of food at the same time. After the frying process, it is necessary to export the material out of the frying equipment in time, import it into the soaking barrel and soak the spices, additives, etc. into the material through the soaking operation, so as to further improve and maintain the flavor characteristics obtained by the material. [0003] Fryers in the prior art are generally discontinuous, and a large amount of oily fume will be generated during the frying process, which will affect the entire frying workshop. It can quickly fill the entire workshop. After a period of time, the oily fume will settle to On the floor of the workshop...

Claims

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Application Information

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IPC IPC(8): A21B5/08B01D50/00
CPCA21B5/08B01D50/00B01D2258/0283Y02A50/2351
Inventor 杨绪红杨绪华罗元
Owner 当阳市雅香源食品有限公司
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