Vacuum fryer for processing chips
By dividing the vacuum fryer into a frying section and a residue storage section, using the difference in hot oil density to separate the residue, and providing an inner groove at the bottom of the filter cage, the problem of harmful substances generated by food residues is solved, and the effect of healthy and uniform heating of food is achieved.
Patent Information
- Application Number
- CN202422498733.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-16
- Publication Date
- 2025-09-09
- Estimated Expiration
- 2034-10-16
AI Technical Summary
In existing vacuum fryers, food residues produce harmful substances after repeated frying, which affects food health.
A vacuum fryer is designed, which divides the pot body into a frying section and a residue storage section. The density difference of hot oil is used to force the residue into the residue storage section to avoid over-frying of the residue. An inner groove is set at the bottom of the filter cage to ensure that the French fries are heated evenly.
It effectively prevents residues from producing harmful substances, improves food health, ensures the quality of frying and uniform heating of French fries, and reduces overheating.
Smart Images
Figure CN223310540U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of French fries processing, in particular to a vacuum fryer for French fries processing. Background Art
[0002] French fries are a common snack in our daily life. In the process of processing French fries, the cut potatoes need to be fried to evaporate the moisture inside the French fries. At the same time, the French fries are fried to make them easier to store and eat. French fries need to be fried using frying equipment.
[0003] In the prior art, in order to improve the frying efficiency of French fries and improve the health of fried foods, a vacuum fryer is usually used to fry French fries. The traditional vacuum fryer mainly consists of three parts: a pot body, a heating device and a vacuum device. The pot body is usually a cylindrical structure with an open top, and the heating device is located at the bottom of the pot body. When in use, the cooking oil in the pot body is first heated to a specified temperature by the heating device, and then the French fries are put in. The pot lid is closed and the air in the pot body is extracted by the vacuum device to generate a negative pressure inside the pot body, thereby lowering the boiling point of the cooking oil and the vaporization temperature of the water inside the French fries. In this way, the French fries can be quickly dehydrated and fried in a low temperature environment. Although the French fries can be fried, in order to save production costs, the cooking oil is usually recycled. The food residues in the cooking oil are fried multiple times, which is prone to produce harmful substances, which is not good for health. Utility Model Content
[0004] In order to solve the technical problem in the prior art that food residues in the fryer produce harmful substances due to over-frying during the frying process of French fries, the utility model provides a vacuum fryer for French fries processing;
[0005] The vacuum fryer for French fries processing provided by the utility model adopts the following technical solutions:
[0006] A vacuum fryer for processing French fries comprises a mounting bracket, which is a double-layer frame structure, a pot body is arranged inside the mounting bracket, an electric heating wire mesh is arranged inside the pot body, a pot cover is movably arranged at the top opening of the pot body, an air suction device is fixedly arranged on the upper part of the pot cover, an air intake of the air suction device is connected with the interior of the pot body, the pot body consists of a frying section for frying French fries and a slag storage section for storing residues, a filter cage for holding French fries and filtering residues is arranged inside the frying section, the frying section is a conical structure with a large upper end and a small lower end, the slag storage section is a big belly structure with small upper and lower ends and a large middle part, the frying section is connected with the slag storage section, the electric heating wire mesh is located at the lower part of the frying section, and a temperature sensor for monitoring the oil temperature is arranged inside the frying section.
[0007] Furthermore, the air extraction device is a vacuum pump.
[0008] Furthermore, a retaining ring is fixedly provided on the upper end of the inner wall of the frying section, and the filter cage is overlapped with the retaining ring through an outer edge provided on the upper part of the filter cage.
[0009] Furthermore, the bottom of the filter cage is recessed inward to form an inner groove.
[0010] Furthermore, a sealing block is provided in the middle of the lower surface of the pot cover, and the lower end of the air intake of the vacuum pump passes through the through hole in the middle of the sealing block and extends into the interior of the frying section.
[0011] Furthermore, the outer side of the upper surface of the pot cover is symmetrically provided with hanging rings.
[0012] Furthermore, a valve is provided at the lower opening of the slag storage section.
[0013] In summary, the beneficial effects of the present invention are as follows:
[0014] 1. The utility model divides the pot body into two parts, a frying section and a residue storage section. When frying French fries, since hot oil has a lower density than cold oil, the heated cooking oil will flow upward. Therefore, the oil temperature inside the frying section is higher than the oil temperature inside the residue storage section. The French fries are fried in the high-temperature oil inside the frying section, and the residues generated during the frying process fall into the residue storage section. The residues are heated inside the residue storage section, thereby preventing the residues from being over-fried and producing harmful substances, thereby improving food health.
[0015] 2. The utility model provides an inner groove at the bottom of the filter cage. During the frying process, the French fries are kept in a hollow state at the bottom of the filter cage. When the hot oil turns upward, it can directly enter the middle of the filter cage through the inner groove, thereby ensuring that the French fries inside and outside the filter cage can be heated evenly, reducing the situation where the French fries outside the filter cage are overheated while the French fries inside are underheated due to uneven heating, thereby improving the frying quality of the French fries. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] Figure 1 This is a schematic diagram of the overall structure of the utility model;
[0017] Figure 2 This is a schematic top view of the utility model;
[0018] Figure 3 For this utility model Figure 2 Cross-sectional view of the middle AA part;
[0019] Figure 4 This is a schematic diagram of the structure of the filter cage in the present utility model;
[0020] Figure 5 For this utility model Figure 3Enlarged view of part B in the middle.
[0021] As shown in the figure: 1-mounting bracket; 2-pot body; 3-pot cover; 4-electric heating wire mesh; 5-filter cage; 6-temperature sensor; 7-vacuum pump; 8-valve; 9-retaining ring; 201-frying section; 202-slag storage section; 301-sealing block; 302-lifting ring; 501-inner groove; 502-outer edge. DETAILED DESCRIPTION
[0022] The present invention will be further described below in conjunction with specific embodiments. The illustrative embodiments and descriptions of the present invention are used to explain the present invention, but are not intended to limit the present invention.
[0023] Example: Figure 1 、 Figure 2 、 Figure 3 、 Figure 4 、 Figure 5 A vacuum fryer for French fry processing is shown.
[0024] The first embodiment of the present invention refers to Figure 1 A vacuum fryer for French fries processing includes a mounting bracket 1, which provides a mounting and fixing place for other components. The mounting bracket 1 is a double-layer frame structure. A pot body 2 is arranged inside the mounting bracket 1. Edible oil is poured into the pot body 2 for frying French fries. An electric heating wire mesh 4 is arranged inside the pot body 2. The electric heating wire mesh 4 can heat the edible oil. A pot cover 3 is movably arranged at the top opening of the pot body 2. A sealing block 301 is arranged in the middle of the lower surface of the pot cover 3. The sealing block 3 01 can enhance the sealing performance of the pot cover 3 to the pot body 2. The lower end of the air inlet of the vacuum pump 7 passes through the through hole in the middle of the sealing block 301 and extends into the interior of the frying section 201. The outer side of the upper surface of the pot cover 3 is symmetrically provided with a hanging ring 302. The hanging ring 302 is convenient for taking and placing the pot cover 3. An air extraction device is fixedly provided on the upper part of the pot cover 3. The air inlet of the air extraction device is connected to the interior of the pot body 2. The air extraction device is a vacuum pump 7. The vacuum pump 7 extracts the air from the interior of the pot body 2, so that the interior of the pot body 2 is in a negative pressure state. As a preferred embodiment, Figure 2 and Figure 3 As shown, the pot body 2 consists of a frying section 201 for frying French fries and a residue storage section 202 for storing residues. A filter cage 5 for holding French fries and filtering residues is provided inside the frying section 201. The frying section 201 is a conical structure with a large upper end and a small lower end, and the residue storage section 202 is a big belly structure with small upper and lower ends and a large middle part. The frying section 201 is connected to the residue storage section 202, the electric heating wire mesh 4 is located at the lower part of the frying section 201, and a temperature sensor 6 for monitoring the oil temperature is provided inside the frying section 201.
[0025] When frying French fries, the cooking oil in the pot body 2 is heated by the electric heating wire mesh 4 until the temperature sensor 6 detects that the oil temperature has reached a predetermined temperature. Then, the French fries are poured into the filter cage 5, the pot lid 3 is closed, and the air in the pot body 2 is pumped out by the vacuum pump 7, so that the inside of the pot body 2 is in a negative pressure state. Under the negative pressure state, the boiling point of the cooking oil is reduced. At the same time, the vaporization temperature of the water in the French fries is reduced, so that the French fries are quickly dehydrated in a low temperature environment and the frying is completed. In this process, the food residues generated pass through the filter cage 5 and the electric heating wire mesh 4. The holes in the frying section 201 settle downward to the bottom of the frying section 201 and finally enter the interior of the residue storage section 202. According to the principle of thermal expansion and contraction, the density of hot oil is smaller than that of cold oil. When the cooking oil is heated, the heated cooking oil will flow upward. Therefore, the oil temperature in the frying section 201 is higher than the oil temperature in the residue storage section 202. The French fries are fried in the high-temperature oil in the frying section 201, and the residue generated during the frying process falls into the interior of the residue storage section 202. The residue is weakly heated in the residue storage section 202, thereby preventing the residue from being over-fried and producing harmful substances.
[0026] The second embodiment of the present invention refers to Figure 3 and Figure 4 As shown, a retaining ring 9 is fixedly provided on the upper end of the inner wall of the frying section 201, and the filter cage 5 is overlapped with the retaining ring 9 through the outer extension edge 502 provided on the upper part thereof, so as to facilitate the taking and placing of the filter cage 5. After the frying of the French fries is completed, the filter cage 5 can be directly taken out, the fried French fries can be poured out, and the French fries to be fried can be re-added into the filter cage 5 to continue frying. Preferably, the bottom of the filter cage 5 is concave inward to form an inner groove 501.
[0027] During the frying process of French fries, the electric heating wire mesh 4 heats the cooking oil, and the heated cooking oil turns upward. The inner groove 501 can make the French fries in a hollow state at the bottom of the filter cage 5. When the hot oil turns upward, it can directly enter the middle of the filter cage 5 through the inner groove 501, thereby ensuring that the French fries inside and outside the filter cage 5 can be heated evenly, reducing the situation where the French fries outside the filter cage 5 are overheated while the French fries inside are underheated due to uneven heating, thereby improving the frying quality of the French fries.
[0028] After the French fries are fried, in order to quickly separate the cooking oil and residue, Figure 1 and Figure 3 In the third embodiment of the present invention, a valve 8 is provided at the lower opening of the slag storage section 202 .
[0029] After the frying of the French fries is completed, wait for the cooking oil to cool down, and then manually open the valve 8. The residue inside the residue storage section 202 will flow out through the opening at the bottom of the residue storage section 202 first. After the residue has completely flowed out, the container can be replaced to collect the cooking oil.
[0030] The above shows and describes the basic principles, main features and advantages of the present invention. The various components mentioned in the present invention are common technologies in the existing field. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and improvements may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and improvements fall within the scope of the present invention. The scope of protection claimed in this utility model is defined by the appended claims and their equivalents.
Claims
1. A vacuum fryer for French fries processing, comprising a mounting bracket (1), wherein the mounting bracket (1) is a double-layer frame structure, a pot body (2) is arranged inside the mounting bracket (1), an electric heating wire mesh (4) is arranged inside the pot body (2), a pot cover (3) is movably arranged at the top opening of the pot body (2), an air extraction device is fixedly arranged on the upper part of the pot cover (3), and an air intake of the air extraction device is communicated with the interior of the pot body (2), characterized in that The pot body (2) consists of two parts: a frying section (201) for frying French fries and a residue storage section (202) for storing residue. A filter cage (5) for holding French fries and filtering residue is provided inside the frying section (201). The frying section (201) is a conical structure with a large upper end and a small lower end. The residue storage section (202) is a large belly-shaped structure with small upper and lower ends and a large middle part. The frying section (201) is connected to the residue storage section (202). The electric heating wire mesh (4) is located at the lower part of the frying section (201). A temperature sensor (6) for monitoring oil temperature is provided inside the frying section (201).
2. A vacuum fryer for French fries processing according to claim 1, characterized in that: The air extraction device is a vacuum pump (7).
3. A vacuum fryer for French fries processing according to claim 1, characterized in that: A retaining ring (9) is fixedly provided at the upper end of the inner wall of the frying section (201), and the filter cage (5) is overlapped with the retaining ring (9) through an outer extension edge (502) provided on the upper part thereof.
4. A vacuum fryer for French fries processing according to claim 3, characterized in that: The bottom of the filter cage (5) is recessed inwards to form an inner groove (501).
5. A vacuum fryer for French fries processing according to claim 2, characterized in that: A sealing block (301) is provided in the middle of the lower surface of the pot cover (3), and the lower end of the air intake of the vacuum pump (7) passes through the through hole in the middle of the sealing block (301) and extends into the interior of the frying section (201).
6. A vacuum fryer for French fries processing according to claim 5, characterized in that: Hanging rings (302) are symmetrically provided on the outer side of the upper surface of the pot cover (3).
7. The vacuum fryer for French fries processing according to claim 1, characterized in that: A valve (8) is provided at the lower opening of the slag storage section (202).