An electric fryer
By designing inclined plates and guide surfaces in the electric fryer to prevent the convection of high-temperature liquids, the problem of food residue being repeatedly heated is solved, and the oil temperature in the residue groove is reduced and cleaning is made more convenient.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- ZHEJIANG EMEET ELECTRICAL APPLIANCE CO LTD
- Filing Date
- 2025-06-24
- Publication Date
- 2026-06-05
AI Technical Summary
In existing electric fryers, food residue is repeatedly heated in the residue groove, leading to the production of harmful substances. The existing design cannot effectively prevent the natural convection between the high-temperature liquid around the heating element and the liquid in the residue groove, resulting in a high temperature in the residue groove.
A residue groove is set at the bottom of the oil pan. The inclined plate design makes it easy for food residue to fall in. The opening width of the residue groove is smaller than the side distance to prevent high-temperature liquid convection. The inclined plate and guide surface design also reduce heat radiation. The oil temperature in the residue groove is lower than that in other places.
It effectively reduces the repeated heating of food residue, lowers the risk of harmful substances being produced, ensures that the oil temperature in the residue groove is low, and facilitates cleaning.
Smart Images
Figure CN224320573U_ABST
Abstract
Description
Technical Field
[0001] This application relates to the technical field of kitchenware, and in particular to an electric fryer. Background Technology
[0002] Existing electric fryers generally include an oil pan and a heating element. The heating element is fixed to the body and placed inside the oil pan, which heats the oil to a certain temperature. Food is then placed in the oil pan for frying. During the frying process, food residue inevitably remains at the bottom of the oil pan. Since the oil in the pan is constantly being heated and reused, the residue is repeatedly heated, which can produce harmful substances and potentially pose a threat to the health of consumers.
[0003] Existing oil pan bottom designs aim to solve this problem, such as... Figure 1 As shown, a typical oil pan has a residue channel at the bottom to allow food residue to fall into it, increasing the distance between the food residue and the heating element and mitigating the problem of repeated heating of the food residue to some extent. However, the existing residue channel is funnel-shaped, allowing unobstructed flow between the high-temperature liquid around the heating element and the liquid inside the channel. Furthermore, the heating element can directly radiate heat into the channel, resulting in the temperature inside the channel remaining relatively high. Therefore, the effect of repeatedly heating the food residue is insufficient and needs improvement. Utility Model Content
[0004] The purpose of this application is to provide an electric fryer that prevents the natural convection between the high-temperature liquid around the heating element and the liquid in the residue groove, thereby reducing the heat radiation from the heating element to the residue groove.
[0005] The electric fryer provided in this application adopts the following technical solution: it includes an oil pot body and a support leg disposed at the bottom of the oil pot body. The oil pot body is provided with a frying chamber, and an electric heating tube is connected inside the frying chamber. A residue groove is provided at the bottom of the frying chamber. Inclined plates that guide the accumulation of residue are disposed at intervals at the top of the residue groove. The distance between two inclined plates gradually decreases towards the residue groove. The opening width D1 of the residue groove is less than or equal to the distance D2 between the sides of the residue groove.
[0006] By adopting the above technical solution, the two inclined plates guide the food residue in the frying chamber, making it easier for the food residue to fall into the residue groove. The opening width of the residue groove is less than or equal to the distance between the sides of the residue groove, effectively reducing the contact area between the high-temperature liquid around the heating element and the liquid in the residue groove through natural convection. It also effectively blocks the heat radiation from the heating element to the residue groove, ensuring that the oil temperature in the residue groove is lower than the oil temperature in other parts of the oil pan, effectively mitigating the repeated heating of food residue and reducing the risk of generating harmful substances.
[0007] Optionally, the opening width D1 of the residue trench is less than 1 / 3 of the width D3 of the heating element.
[0008] By adopting the above technical solution, this design can effectively increase the length of the heating tube, which is longer than the width of the residue groove, so that the high-temperature liquid around it is far away from the residue groove, reducing the natural convection intensity between it and the liquid in the residue groove, and ensuring that the oil temperature in the residue groove is lower than the oil temperature in other parts of the oil pot.
[0009] Optionally, the cross-section of the residue trench is rectangular or trapezoidal.
[0010] By adopting the above technical solution, the cross-section of the residue groove is designed to be rectangular or trapezoidal. Compared with the existing funnel shape, it can effectively block the natural convection between the high-temperature liquid around the heating element and the liquid in the residue groove, reduce the heat radiation of the heating element to the residue groove, and better alleviate the situation of food residue being repeatedly heated.
[0011] Optionally, the depth D4 of the residue trench is greater than 50 mm.
[0012] By adopting the above technical solution, on the one hand, food residue can be kept away from the heating element, reducing the natural convection between the high-temperature liquid around the heating element and the liquid in the residue groove; on the other hand, the walls of the residue groove can better block the self-convection between the liquid in the residue groove and the high-temperature liquid around the heating element; and furthermore, it can reduce the heat radiation from the heating element to the food residue at the bottom of the residue groove. This effectively reduces the degree of heating of the food residue in the residue groove.
[0013] Optionally, the oil pan body includes two first side plates and two second side plates. Both second side plates are connected to the two first side plates and the residue groove. The end of each inclined plate away from the residue groove is connected to the corresponding first side plate. The angle formed between the inclined plate and the first side plate is an obtuse angle. By adopting the above technical solution, the obtuse angle between the inclined plate and the first side plate allows food residue to slide more smoothly into the residue groove, reducing the amount of food residue remaining on the inclined plate and ensuring that the food residue falls into the residue groove more easily.
[0014] Optionally, the lowest point of the outer bottom of the residue trench is level with the outer bottom of the support leg.
[0015] By adopting the above technical solution, the outer bottom of the residue trench can directly contact the equipment together with the support legs, thereby conducting heat and further cooling the oil in the low-temperature residue trench. It can also play a supporting role, thereby improving the stability of the electric fryer.
[0016] Optional.
[0017] By adopting the above technical solution, an oil drain pipe with a control valve is connected to the frying chamber, which can control the release of oil from the frying chamber and facilitate cleaning of the frying chamber.
[0018] Optionally, the oil drain pipe extends in the same direction as the length of the residue trench.
[0019] By adopting the above technical solution, the oil drain pipe extends in the same direction as the length of the residue trench, which allows the residue in the residue trench to be discharged more smoothly along with the oil through the oil drain pipe.
[0020] Optionally, the inner bottom wall of the residue trench is provided with two guide surfaces, and the distance between the two guide surfaces gradually increases in the direction away from the heating tube.
[0021] By adopting the above technical solution, the two guiding surfaces can better guide the food residue in the residue groove to move to both sides of the residue groove. The sides of the residue groove act as a barrier to the food residue, reducing the natural convection between the liquid around the heating element and the liquid in the residue groove, and also reducing the heat radiation from the heating element to the residue groove, thus better alleviating the situation of food residue being repeatedly heated.
[0022] Optionally, the connection between the guide surface and the sidewall of the residue ditch is arc-shaped.
[0023] By adopting the above technical solution, the connection between the guide surface and the side wall is arc-shaped, which can prevent food residue from accumulating at the connection between the inner bottom wall and the side wall, making it easy to clean.
[0024] In summary, this application includes at least one of the following beneficial technical effects:
[0025] The width of the residue trench opening is less than or equal to the distance between the sides of the residue trench, effectively reducing the contact area between the high-temperature liquid around the heating element and the liquid in the residue trench for natural convection.
[0026] It effectively blocks the residue groove of the heating element, ensuring that the oil temperature in the residue groove is lower than the oil temperature in other parts of the oil pan, effectively mitigating the situation of food residue being repeatedly heated and reducing the risk of producing harmful substances.
[0027] The two guide surfaces better guide food residue in the residue trench to move to both sides of the trench, making it easier to clean. Attached Figure Description
[0028] Figure 1 This is a schematic diagram of the overall structure of existing technology.
[0029] Figure 2 This is a schematic diagram of the overall structure of Embodiment 1 of this application.
[0030] Figure 3 This is a schematic diagram of the overall structure of Embodiment 2 of this application.
[0031] Figure 4 This is a schematic diagram of the overall structure of Embodiment 3 of this application.
[0032] Figure 5 yes Figure 4 An enlarged view of region A.
[0033] Explanation of reference numerals in the attached drawings: 1. Oil pot body; 11. First side plate; 12. Second side plate; 13. Frying chamber; 14. Oil drain pipe; 2. Support leg; 3. Residue groove; 31. Guide surface; 4. Inclined plate; 5. Heating element. Detailed Implementation
[0034] The following is in conjunction with the appendix Figure 2 -Appendix Figure 5 This application will be described in further detail.
[0035] This application discloses an electric fryer.
[0036] like Figure 2 As shown, the oil pan includes a main body 1 and two support legs 2 oppositely disposed at the bottom of the main body 1. The main body 1 includes two first side plates 11 and two second side plates 12. The two first side plates 11 are fixedly connected to the two second side plates 12. A residue groove 3 is provided at the bottom of the main body 1. Two inclined plates 4 are spaced apart at the top of the residue groove 3. The distance between the two inclined plates 4 gradually decreases towards the residue groove 3. The ends of the two inclined plates 4 away from the residue groove 3 are fixedly connected to the two first side plates 11 respectively. The included angle formed between the inclined plates 4 and the first side plates 11 is an obtuse angle. The included angle between the sidewall of the residue groove 3 and the inclined plates 4 is also an obtuse angle. The two sides of each inclined plate 4 are fixedly connected to the two second side plates 12 respectively. The two ends of the residue groove 3 are fixedly connected to the two second side plates 12 respectively. The two support legs 2 are fixedly connected to the lower surfaces of the two inclined plates 4 respectively. The residue groove 3, the two inclined plates 4, the two first side plates 11 and the two second side plates 12 enclose a frying cavity 13. An oil drain pipe 14 is fixedly connected. The extension direction of the oil drain pipe 14 is the same as the length direction of the residue ditch 3. A control valve (not shown in the attached figure) is fixedly connected to the oil drain pipe 14. The control valve is used to control the opening and closing of the oil drain pipe 14.
[0037] like Figure 2 As shown, an electric heating tube 5 is connected inside the frying chamber 13. The electric heating tube 5 is located above the residue groove 3. Taking this embodiment as an example, the cross-section of the residue groove 3 is rectangular. The opening width D1 of the residue groove 3 is equal to the maximum distance D2 between the sides of the residue groove 3. The opening width D1 of the residue groove 3 is less than the width D3 of the electric heating tube 5. The depth D4 of the residue groove 3 is greater than 50mm. The lowest point of the outer bottom of the residue groove 3 is level with the outer bottom of the support leg 2.
[0038] The implementation principle of an electric fryer according to an embodiment of this application is as follows:
[0039] The width of the opening of the residue groove 3 is less than or equal to the distance between the sides of the residue groove 3, which effectively reduces the contact area between the high-temperature liquid around the heating tube 5 and the liquid in the residue groove 3 for natural convection. It also effectively blocks the heat radiation from the heating tube 5 to the residue groove 3, ensuring that the oil temperature in the residue groove 3 is lower than the oil temperature in other parts of the oil pan, effectively alleviating the situation of food residue being repeatedly heated and reducing the risk of generating harmful substances.
[0040] Example 2
[0041] The difference between this embodiment and Embodiment 1 is that, as Figure 3 As shown, the cross-section of the residue ditch 3 is trapezoidal, the opening width D1 of the residue ditch 3 is less than the maximum distance D2 between the sides of the residue ditch 3, and the included angle between the sidewall of the residue ditch 3 and the inclined plate 4 is also obtuse.
[0042] Example 3
[0043] The difference between this embodiment and embodiment 2 is that, in combination Figure 4 and Figure 5 As shown, the inner bottom wall of the residue ditch 3 has two guide surfaces 31. The distance between the two guide surfaces 31 gradually increases in the direction away from the electric heating tube 5. The connection between each guide surface 31 and the side wall of the residue ditch 3 is arc-shaped.
[0044] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.
Claims
1. An electric fryer, comprising a frying pan body (1) and support legs (2) disposed at the bottom of the frying pan body (1), wherein the frying pan body (1) is provided with a frying chamber (13), and an electric heating tube (5) is connected inside the frying chamber (13), characterized in that: The bottom of the frying chamber (13) is provided with a residue groove (3), and two inclined plates (4) are provided at the top of the residue groove (3) at intervals. The distance between the two inclined plates (4) gradually decreases in the direction closer to the residue groove (3). The opening width D1 of the residue groove (3) is less than or equal to the distance D2 between the sides of the residue groove (3).
2. The electric fryer according to claim 1, characterized in that: The opening width D1 of the residue groove (3) is less than 1 / 3 of the width D3 of the electric heating tube (5).
3. The electric fryer according to claim 1, characterized in that: The cross-section of the residue ditch (3) is rectangular or trapezoidal.
4. The electric fryer according to claim 1, characterized in that: The depth D4 of the residue ditch (3) is greater than 50 mm.
5. The electric fryer according to claim 1, characterized in that: The oil pan body (1) includes two first side plates (11) and two second side plates (12). The two second side plates (12) are connected to the two first side plates (11) and the residue groove (3). The end of each inclined plate (4) away from the residue groove (3) is connected to the corresponding first side plate (11). The included angle between the inclined plate (4) and the first side plate (11) is an obtuse angle.
6. The electric fryer according to claim 1, characterized in that: The lowest point of the outer bottom of the residue ditch (3) is level with the outer bottom of the support (2).
7. The electric fryer according to claim 1, characterized in that: The residue ditch (3) is fixedly connected to an oil drain pipe (14), and the oil drain pipe (14) is fixedly connected to a control valve.
8. The electric fryer according to claim 7, characterized in that: The oil drain pipe (14) extends in the same direction as the length of the residue trench (3).
9. The electric fryer according to claim 1, characterized in that: The inner bottom wall of the residue ditch (3) is provided with two guide surfaces (31), and the distance between the two guide surfaces (31) gradually increases in the direction away from the electric heating tube (5).
10. The electric fryer according to claim 9, characterized in that: The connection between the guide surface (31) and the side wall of the residue ditch (3) is arc-shaped.