Frying pan structure for frying dough deep-fried dough sticks

Abstract

The utility model relates to the technical field of frying pans, and discloses a frying pan structure for frying raw dough fried bread sticks, which comprises a frying pan body, an interlayer arranged at the bottom of the frying pan body, an electric heating pipe arranged in the interlayer, an L-shaped connecting frame arranged on the outer wall of one side of the frying pan body, a splash guard connected to one side of the frying pan body, and a connecting piece connected to the bottom of the splash guard. A plurality of groups of overturning and shoveling assemblies for overturning and shoveling fried bread stick blanks are arranged in the frying pan body, each overturning and shoveling assembly comprises a rotating rod rotationally arranged in the frying pan body, a plurality of groups of shoveling rods of bent structures are arranged on the rotating rod in a circumferential array mode, and a support is arranged on the outer wall of the frying pan body; a power assembly is arranged on the support and used for driving the multiple sets of overturning assemblies to rotate. Through the design of the splash-proof cover, oil is effectively prevented from being splashed out in the frying process, the safety of operators is protected, meanwhile, the overturning assembly can conduct overturning on fried bread stick blanks, it is guaranteed that fried bread sticks are evenly heated in the frying process, and the frying quality of the fried bread sticks is guaranteed.

Description

Technical Field

[0001] This utility model relates to the field of oil pan technology, specifically to an oil pan structure for frying raw dough sticks. Background Technology

[0002] Fried dough sticks (youtiao) are an ancient type of fried food, long and hollow deep-fried, with a crispy yet chewy texture, and are one of China's traditional breakfast foods.

[0003] Raw dough sticks need to be fried before they can be used. They are usually placed in a pot of oil for frying. During the frying process, the dough sticks need to be turned over to ensure they are fried evenly. Therefore, the pots are usually open. During the frying process, because the dough sticks contain a certain amount of moisture, oil can splash, causing injury to the user. Utility Model Content

[0004] (I) Technical problems to be solved

[0005] The technical problem to be solved by this utility model is to overcome the defect of the above-mentioned open oil pan design, which causes oil to splash and burn users during the frying process, and to provide an oil pan structure for frying raw dough sticks.

[0006] (II) Technical Solution

[0007] To solve the above-mentioned technical problems, the technical solution provided by this utility model is as follows: a frying pan structure for frying raw dough sticks, including a frying pan body, a jacket at the bottom of the frying pan body, an electric heating tube inside the jacket, an L-shaped connecting frame on one side of the outer wall of the frying pan body, a splash guard connected to one side of the frying pan body, a connector connected to the bottom of the splash guard, the connector being snapped onto the connecting frame, multiple sets of flipping components for flipping the raw dough sticks inside the frying pan body, each flipping component including a rotating rod rotatably disposed inside the frying pan body, multiple sets of bent lifting rods arranged circumferentially on the rotating rod, a bracket on the outer wall of the frying pan body, and a power component on the bracket for driving the multiple sets of flipping components to rotate.

[0008] As an improvement: a plurality of spray pipes, the same number as the number of stir-frying components, are connected to the oil pot body directly above the stir-frying components. Several spray nozzles are arrayed on the spray pipes, and one end of the spray pipe opens towards the inside of the oil pot body. An oil pump is provided on one side of the oil pot body, and oil pipe one and oil pipe two are connected to the oil pump. Oil pipe one is connected to the inside of the oil pot body, and oil pipe two is connected to the spray pipes through a branch pipe.

[0009] As an improvement: the bottom surface of the oil pan body has several equidistant raised patterns, and the inner wall of the oil pan is coated with a non-stick coating.

[0010] As an improvement: the copying assembly is provided in two sets, with three sets of copying rods on one rotating rod, and a total of seven copying rods in one set, which are equidistantly arranged along the direction of the rotating rod.

[0011] As an improvement: the power assembly includes a motor fixed on the bracket, the output end of the motor is connected to one of the rotating rods, one end of each of the two rotating rods extends through the oil pot body to the outside of the oil pot, and is connected to a synchronous pulley, the two synchronous pulleys are connected by a synchronous belt.

[0012] As an improvement: a control box is provided on one side of the oil pot body, and a display screen and a switch knob are electrically connected to the control box. A temperature sensor is provided inside the oil pot body, and the temperature sensor and the electric heating tube are electrically connected to the control box respectively.

[0013] As an improvement: the connecting frame is embedded with a magnet, the bottom surface of the connecting piece is made of iron plate, and the splash guard is provided with a feeding port.

[0014] As an improvement, an oil filter basket is hung inside the oil pot body at the end away from the splash guard.

[0015] (III) Beneficial Effects

[0016] The advantages of this utility model compared with the prior art are as follows:

[0017] 1. A splash guard is snapped onto the oil pan body. The design of the splash guard can effectively prevent oil from splashing out during frying, protecting the safety of the operator. At the same time, the splash guard is snapped onto the connecting frame and is equipped with a magnetic adsorption connector to ensure the stability of the splash guard during use.

[0018] 2. By setting up the flipping components, multiple flipping components rotate at the same frequency under the drive of the power component, which can easily flip the raw dough sticks, ensuring uniform heating during the frying process, improving frying efficiency and the quality of the dough sticks. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the oil pan structure for frying raw dough sticks according to this utility model.

[0020] Figure 2 yes Figure 1 A schematic diagram of the explosion structure.

[0021] Figure 3 yes Figure 2 A schematic diagram of the rear side view of the oil pan body.

[0022] Figure 4 yes Figure 3 A magnified schematic diagram of part A in the middle.

[0023] Figure 5 yes Figure 3 A schematic diagram of a partial cross-sectional structure in front view.

[0024] Figure 6 yes Figure 2 A schematic diagram of the splash guard structure.

[0025] [Explanation of Labels in the Attached Image]

[0026] 1. Oil pot body; 2. Jacket; 3. Electric heating element; 4. Connecting frame; 5. Splash shield; 6. Connecting parts; 7. Rotating rod; 8. Lifting rod; 9. Support; 10. Embossing; 11. Motor; 12. Synchronous pulley; 13. Synchronous belt; 14. Control box; 15. Display screen; 16. Switch knob; 17. Temperature sensor; 18. Magnet; 19. Feeding port; 20. Oil filter basket; 21. Spray pipe; 22. Oil pump; 23. Oil pipe one; 24. Oil pipe two. Detailed Implementation

[0027] The present invention will now be described in further detail with reference to the accompanying drawings. Identical components are indicated by the same reference numerals.

[0028] It should be noted that the terms “front,” “back,” “left,” “right,” “up,” and “down” used in the following description refer to the directions shown in the attached diagram, while the terms “inside” and “outside” refer to the directions toward or away from the geometric center of a specific component, respectively.

[0029] To make the content of this utility model easier to understand, the technical solutions in the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings.

[0030] Example 1

[0031] Combined with appendix Figure 1 and Figure 2 , Figure 5 As shown, a deep fryer structure for frying raw dough sticks includes a fryer body 1. The bottom of the fryer body 1 has a jacket 2, within which an electric heating element 3 is installed. The electric heating element 3 provides uniform heat to the oil. A control box 14 is located on one side of the fryer body 1. The control box 14 is electrically connected to a display screen 15 and a switch knob 16. A temperature sensor 17 is installed inside the fryer body 1. The temperature sensor 17 and the electric heating element 3 are electrically connected to the control box 14. The temperature sensor 17 inside the fryer body 1 can monitor the temperature of the fryer in real time and transmit the data to the display screen 15 of the control box 14, allowing the user to observe the oil temperature in real time. The user can start or stop the electric heating element 3 according to the frying needs by controlling the switch knob 16.

[0032] Combined with appendix Figure 1 As shown, an oil filter basket 20 is hung inside the oil pan body 1 at the end away from the splash guard 5. After frying, the fried dough sticks can be placed in the oil filter basket 20 to filter out excess oil.

[0033] At the same time, combined with the appendix Figure 1 As shown, the oil pan body 1 is equipped with multiple spray pipes 21, the same number as the number of stir-frying components, connected directly above the stir-frying components. Each spray pipe 21 has an array of spray nozzles, with one end opening towards the inside of the oil pan body 1. This design facilitates the circulation of hot oil. An oil pump 22 is located on one side of the oil pan body 1, connected to two oil pipes: a first oil pipe 23 and a second oil pipe 24. The first oil pipe 23 connects to the inside of the oil pan body 1, and the second oil pipe 24 connects to the spray pipes 21 via a branch pipe. The oil pump 22 draws hot oil from the oil pan body 1 into the spray pipes 21, where it sprays out from the nozzles, thus rinsing the stir-fried dough sticks with oil, resulting in more even heating.

[0034] To prevent oil from splashing onto users, combined with the attached Figures 2 to 4 , Figure 6 As shown, an L-shaped connecting frame 4 is provided on one side of the outer wall of the oil pan body 1. A splash guard 5 is connected to one side of the oil pan body 1. A connector 6 is connected to the bottom of the splash guard 5. The connector 6 is snapped onto the connecting frame 4. A magnet 18 is embedded in the connecting frame 4. The bottom surface of the connector 6 is made of iron plate. By utilizing the property of the magnet 18 to attract iron objects, the splash guard 5 can be stably installed on the oil pan body 1. This design is also convenient for disassembly and assembly. A feeding port 19 is provided on the splash guard 5, which allows the user to easily put the raw dough sticks into the oil pan body 1. The splash guard 5 is located on the side closer to the user, forming a barrier to separate the user from the splashed oil.

[0035] At the same time, combined with the appendix Figure 3 As shown, the bottom surface of the oil pan body 1 has several equidistant raised textures 10. The design of the raised textures 10 increases the contact area between the oil and the oil pan body 1, thereby dispersing heat, reducing the generation of local high temperature points, and reducing oil splashing caused by local high temperature. In addition, the inner wall of the oil pan is coated with a non-stick coating, which can reduce the friction between the oil and the pan wall, thereby reducing the possibility of splashing.

[0036] Example 2

[0037] To ensure even heating of the raw dough sticks during frying, based on Example 1, and in conjunction with the attached... Figure 3As shown, the oil pan body 1 is equipped with two sets of flipping components for flipping the raw dough sticks. Each flipping component includes a rotating rod 7 rotatably mounted inside the oil pan body 1. The rotating rod 7 has three sets of bent lifting rods 8 arranged in a circular array. The bending direction of the lifting rods 8 is the same as the rotation direction of the rotating rod 7. Each set of lifting rods 8 consists of seven rods, which are equidistantly arranged along the direction of the rotating rod 7. A support 9 is provided on the outer wall of the oil pan body 1. A power component is provided on the support 9 to drive the multiple sets of flipping components to rotate. The power component includes a motor 11 fixed on the support 9. The output end of the motor 11 is connected to one of the rotating rods 7. One end of each of the two rotating rods 7 extends through the oil pan body 1 to the outside of the oil pan and is connected to a synchronous pulley 12. The two synchronous pulleys 12 are connected by a synchronous belt 13.

[0038] The motor 11 drives the rotating rod 7 to rotate. Through the transmission of the synchronous belt 13 and the synchronous pulley 12, the two rotating rods 7 rotate at the same frequency, thereby turning the fried dough sticks in the oil pot body 1, so that the fried dough sticks are heated more evenly during the frying process, improving the frying efficiency and the quality of the fried dough sticks.

[0039] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the inventive spirit of the present invention, such designs should fall within the protection scope of the present invention.

Claims

1. A deep fryer structure for frying raw dough sticks, comprising a deep fryer body (1), characterized in that: The bottom of the oil pot body (1) is provided with a jacket (2), and an electric heating tube (3) is provided inside the jacket (2). An L-shaped connecting frame (4) is provided on one side of the outer wall of the oil pot body (1). A splash shield (5) is connected to one side of the oil pot body (1). A connector (6) is connected to the bottom of the splash shield (5). The connector (6) is snapped onto the connecting frame (4). The oil pan body (1) is provided with multiple sets of flipping components for flipping the raw dough sticks. The flipping components include a rotating rod (7) rotatably disposed inside the oil pan body (1). Multiple sets of bent flipping rods (8) are arranged in a circular array on the rotating rod (7). A bracket (9) is provided on the outer wall of the oil pan body (1). A power component is provided on the bracket (9) for driving the multiple sets of flipping components to rotate.

2. The oil pan structure for frying raw dough sticks according to claim 1, characterized in that: The oil pot body (1) is connected to a plurality of spray pipes (21) above the flipping assembly, the same number as the flipping assembly. The spray pipes (21) have a plurality of spray nozzles arrayed on them, and one end of the spray pipes (21) faces the inside of the oil pot body (1). An oil pump (22) is provided on one side of the oil pot body (1). The oil pump (22) is connected to an oil pipe one (23) and an oil pipe two (24). The oil pipe one (23) is connected to the inside of the oil pot body (1), and the oil pipe two (24) is connected to the spray pipes (21) through a branch pipe.

3. The oil pan structure for frying raw dough sticks according to claim 1, characterized in that: The bottom surface of the oil pan body (1) has several equidistant raised textures (10), and the inner wall of the oil pan is coated with a non-stick coating.

4. The oil pan structure for frying raw dough sticks according to claim 1, characterized in that: The copying assembly is provided in two sets. There are three sets of copying rods (8) on one rotating rod (7), and a total of seven copying rods (8) are provided in one set, which are equidistantly arranged along the direction of the rotating rod (7).

5. The oil pan structure for frying raw dough sticks according to claim 4, characterized in that: The power assembly includes a motor (11) fixed on the bracket (9). The output end of the motor (11) is connected to one of the rotating rods (7). One end of each of the two rotating rods (7) extends through the oil pot body (1) to the outside of the oil pot and is connected to a synchronous pulley (12). The two synchronous pulleys (12) are connected by a synchronous belt (13).

6. The oil pan structure for frying raw dough sticks according to claim 1, characterized in that: A control box (14) is provided on one side of the oil pot body (1). The control box (14) is electrically connected to a display screen (15) and a switch knob (16). A temperature sensor (17) is provided inside the oil pot body (1). The temperature sensor (17) and the electric heating tube (3) are electrically connected to the control box (14).

7. The oil pan structure for frying raw dough sticks according to claim 1, characterized in that: The connecting frame (4) is embedded with a magnet (18), the bottom surface of the connector (6) is made of iron plate, and the splash guard (5) is provided with a feeding port (19).

8. The oil pan structure for frying raw dough sticks according to claim 1, characterized in that: An oil filter basket (20) is hung inside the oil pot body (1) at the end away from the splash shield (5).

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