An auxiliary device for deep-frying doughnuts
By designing an auxiliary device for frying fried dough cakes, workers can be responsible for the feeding and frying steps respectively, which solves the problems of low production efficiency and unstable quality of fried dough cakes in the existing technology, and realizes efficient and stable production of fried dough cakes.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- YUNNAN AGRICULTURAL UNIVERSITY
- Filing Date
- 2025-10-15
- Publication Date
- 2026-07-14
AI Technical Summary
In existing technologies, the production process of fried cakes requires workers to master multiple steps simultaneously, which requires high skills, resulting in low production efficiency and unstable quality, making it difficult to achieve standardized production.
Design an auxiliary device for frying fried dough cakes, including a liftable frying rack and fryer. Multiple workers can be responsible for individual feeding and frying steps. The device ensures the consistency of the food holding space through limiting components and cover plates, thereby improving production efficiency and quality stability.
This method enables the simultaneous production of multiple fried cakes, reduces the skill requirements for workers, improves production efficiency and product quality stability, and is suitable for large-scale production.
Smart Images
Figure CN224482777U_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of tools for making fried food, and in particular to an auxiliary device for frying fried cakes. Background Technology
[0002] Oil cake is a specialty snack from northeastern Yunnan. Its main ingredients are shredded potatoes and rice flour batter. The preparation process is as follows: When preparing the ingredients, peel and wash the potatoes, cut them into thin shreds, and steam them until cooked through. Then season the shredded potatoes. The rice flour batter is made by soaking rice for 12 hours, then adding water and crushing it. When making it, first coat the inside of a spoon-shaped mold with cooking oil to prevent the ingredients from sticking. Then add an appropriate amount of rice flour batter to the bottom, followed by the cooked shredded potatoes. Pour another appropriate amount of rice flour batter on top of the shredded potatoes. Next, use a tool to press the shredded potatoes, pressing the ingredients firmly to form a spoon-shaped structure. Finally, put the spoon-shaped mold into hot oil to fry, so that the ingredients are set and the cake is ready.
[0003] Fried dough cakes are widely loved by locals for their unique flavor. To facilitate their promotion, they need to be packaged and shipped to other regions. The current production method involves the factory preparing all ingredients, distributing them to workers, and each worker operating a fryer to fry the dough cakes. Each worker is responsible for individually handling all steps, from adding ingredients and pressing to frying. Because each worker needs to master multiple frying steps simultaneously, the skill requirements are high, hindering large-scale production. Furthermore, significant differences in skill levels among workers can lead to large quality fluctuations within the same batch of dough cakes, hindering standardized production. Utility Model Content
[0004] To solve or partially solve the problems existing in the related technologies, this application provides an auxiliary device for frying oil cakes. The device can make multiple oil cakes at the same time, improving production efficiency. Moreover, the device requires the cooperation of multiple workers, and each worker only needs to be responsible for a single oil cake frying step, which can reduce the skill requirements of workers and ensure the stability of oil cake quality.
[0005] This application provides an auxiliary device for frying oil cakes, including: a working platform, on which a first bracket and a second bracket are correspondingly installed, and the second bracket is liftable;
[0006] A frying rack is attached to a first support and can slide back and forth between a first support and a second support. The frying rack includes a base frame, a top frame, a slide frame, an operating rod, and a limiting component. The base frame and the top frame are connected by a vertical rod to form a cuboid structure. Several trays for holding frying cake ingredients are evenly fixed to the base frame. The slide frame is slidably connected to the vertical rod, and a cover plate corresponding to each tray is fixed to the bottom of the slide frame. An operating rod is fixed vertically to the slide frame, and a limiting component corresponding to the operating rod is installed on the top frame. The limiting component can fix the operating rod, thereby fixing the height position of the slide frame.
[0007] The fryer is installed below the second support. The second support can drive the frying rack to descend, so that the material tray is lowered into the oil pot of the fryer.
[0008] Optionally, in some embodiments, the tray is provided with a circular trough, which is shallow at the edge and deep at the center.
[0009] Optionally, in some embodiments, the cover plate has a circular structure with a diameter smaller than that of the material tray, so that an annular gap is formed between the cover plate and the material tray, which facilitates the hot oil to enter the material trough from the gap.
[0010] Optionally, in some embodiments, both the upper and lower surfaces of the cover plate are arc-shaped surfaces.
[0011] Optionally, in some embodiments, the limiting component includes a locking block, a telescopic guide rod, and a spring. The locking block is slidably connected to the top frame. One end of the telescopic guide rod is fixedly installed on the top frame, and the other end is fixedly connected to the locking block. A spring is sleeved on the outside of the telescopic guide rod. The spring is always in a compressed state, so that the locking block is always pressed against the operating rod under the action of elastic force.
[0012] Optionally, in some embodiments, the card block is provided with a lever.
[0013] Optionally, in some embodiments, the upper and lower sides of the operating lever are respectively provided with a first limiting groove and a second limiting groove. When the locking block is engaged in the first limiting groove, the slide contacts the base frame and the cover plate covers the material tray. When the locking block is engaged in the second limiting groove, the slide contacts the top frame and the cover plate moves away from the material tray.
[0014] Optionally, in some embodiments, a detachable recycling basin is installed on the work platform, the recycling basin is located below the first support, and handles are provided on both sides of the recycling basin.
[0015] Optionally, in some embodiments, the second support includes a lifting frame and a sliding rod. The lifting frame has a U-shaped structure and an electric telescopic rod at its bottom. Two lifting frames are symmetrically installed and connected to each other by two parallel sliding rods. A frying rack can be hung between the two sliding rods to facilitate the sliding of the frying rack at the sliding rods.
[0016] Optionally, in some embodiments, the slide bar is provided with a positioning groove corresponding to the frying rack, so that when the frying rack slides to the positioning groove, the frying rack is located directly above the oil pan.
[0017] The technical solution provided in this application may include the following beneficial effects:
[0018] This application can produce multiple fried cakes simultaneously, thereby improving production efficiency; and this application requires the cooperation of multiple workers, each of whom only needs to be responsible for a single fried cake frying step, which can reduce the skill requirements of workers and facilitate the expansion of production; this application uses standardized frying molds to ensure the stability of fried cake quality and improve the standardization of products.
[0019] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and do not limit this application. Attached Figure Description
[0020] The above and other objects, features and advantages of this application will become more apparent from the more detailed description of exemplary embodiments thereof in conjunction with the accompanying drawings, wherein the same reference numerals generally represent the same components in the exemplary embodiments thereof.
[0021] Figure 1 This is a schematic diagram of the overall structure of this application;
[0022] Figure 2 This is a partial structural diagram of this application;
[0023] Figure 3 This is a schematic diagram of the frying rack in this application;
[0024] Figure 4 This is a structural schematic diagram of another state of the frying rack in this application;
[0025] Figure 5 This is a partial structural schematic diagram of the frying rack of this application;
[0026] Figure 6 yes Figure 5 Enlarged structural diagram of region A in the middle;
[0027] Figure 7 This is a schematic diagram of the structure of the recycling basin in this application;
[0028] Figure 8This is a structural cross-sectional view of the frying mold of this application;
[0029] Figure 9 This is a partial structural diagram of the present application during frying;
[0030] Figure 10 This is a partial structural diagram of the present application after frying.
[0031] Figure label:
[0032] 1-Working platform, 11-Feet, 12-Opening No. 1, 13-Opening No. 2, 14-Opening No. 3, 2-First support, 3-Frying rack, 31-Base frame, 32-Vertical rod, 33-Top frame, 331-Handle, 332-Mounting rod, 333-Mounting plate, 34-Hook, 35-Slide rack, 351-Connecting rod, 36-Operating lever, 361-First limiting groove, 362-Second limiting groove, 363-Grip, 37 - Connecting rod, 38- Slide cylinder, 4- Recycling basin, 41- Protrusion, 42- Handle, 5- Second bracket, 51- Lifting frame, 52- Slide rod, 53- Positioning groove, 6- Fryer, 61- Oil pot, 7- Electric telescopic rod, 71- Base, 8- Frying mold, 81- Material tray, 82- Cover plate, 9- Limiting component, 91- Locking block, 92- Slide rail, 93- Telescopic guide rod, 94- Spring, 95- Baffle, 96- Lever. Detailed Implementation
[0033] Embodiments of this application will now be described in more detail with reference to the accompanying drawings. While embodiments of this application are shown in the drawings, it should be understood that this application may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided to make this application more thorough and complete, and to fully convey the scope of this application to those skilled in the art.
[0034] It should be understood that although the terms "first," "second," "third," etc., may be used in this application to describe various information, this information should not be limited to these terms. These terms are only used to distinguish information of the same type from one another. For example, without departing from the scope of this application, first information may also be referred to as second information, and similarly, second information may also be referred to as first information. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this application, "multiple" means two or more, unless otherwise explicitly specified.
[0035] In the description of this application, it should be understood that the terms "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application.
[0036] Unless otherwise expressly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.
[0037] See Figure 1 An auxiliary device for frying oil cakes, comprising:
[0038] Work platform 1 is fixedly installed on the factory floor via support legs 11. A first bracket 2 and a second bracket 5 are correspondingly installed on work platform 1, and the second bracket 5 is adjustable in height. For details, see [link to details]. Figure 2 The working platform 1 has a first opening 12 for placing the recycling basin 4. First supports 2 are symmetrically arranged on the front and rear sides of the first opening 12 and are fixedly connected to the working platform 1. The working platform 1 also has a second opening 13 for placing the fryer 6. The second support 5 includes a lifting frame 51 and a sliding rod 52. The lifting frame 51 is symmetrically arranged on the left and right sides of the second opening 13, and its bottom is fixedly connected to one end of an electric telescopic rod 7. The other end of the electric telescopic rod 7 is fixedly installed on the factory floor via a base 71. By controlling the extension or retraction of the electric telescopic rod 7, the lifting frame 51 can be raised or lowered. To facilitate the movement of the lifting frame 51, a third opening 14 is also provided on the working platform 1. The two lifting frames 51 are connected by sliding rods 52, the orientation of which is the same as that of the first supports 2, and the two sliding rods 52 correspond to the two sets of first supports 2 respectively. It should be noted that the structure and control method of the electric telescopic rod 7 are existing technologies and will not be described in detail here.
[0039] In its initial state, the frying rack 3 is attached to the first support 2, and can slide back and forth between the first support 2 and the second support 5 to facilitate the feeding or frying process. For details, see [link to details]. Figure 3 , Figure 4The frying rack 3 includes a base frame 31, a top frame 33, a slide frame 35, an operating rod 36, and a limiting component 9. The base frame 31 has a square structure and is made of food-grade stainless steel. The top frame 33 has the same shape, size, and manufacturing method as the base frame 31. The base frame 31 and the top frame 33 are connected by a vertical rod 32, which is welded together, thus forming a cuboid structure. Several trays 81 for holding the frying cake ingredients are evenly fixed to the base frame 31. The number of trays 81 can be increased or decreased as needed, and the size of the trays 81 can be adjusted as needed. In this embodiment, see... Figure 8 The material tray 81 has a circular structure with a circular material trough. The trough is shallow at the edge and deep at the center. Specifically, the diameter of the trough is 10cm, its bottom surface is curved, and its depth at the edge is 2mm, with the deepest point at the center being 6mm. Furthermore, hooks 34 are welded and fixed at the four corners of the top frame 33. The frying rack 3 can be hung on the first support 2 or the second support 5 through the hooks 34. In use, after the worker hangs the frying rack 3 on the first support 2, he adds the fried rice cake ingredients to the frying mold 8. Since the fried rice cake ingredients include liquid rice batter, if the ingredients are manually moved after being added, the rice batter is prone to spillage. In this application, by pushing the frying rack 3, the frying rack 3 can slide directly from the first support 2 to the second support 5, ensuring the smooth movement of the frying rack 3 and thus avoiding rice batter spillage. Furthermore, to facilitate positioning the frying rack 3 on the second support 5, a positioning groove 53 corresponding to the frying rack 3 is provided on the slide bar 52. When both ends of the frying rack 3 slide to the positioning groove 53, the frying rack 3 is located directly above the oil pot 61.
[0040] The slide 35 has a square structure and is welded from several crisscrossing food-grade stainless steel tubes. Connecting rods 37 are welded and fixed at each of the four corners of the slide 35. Vertically arranged sliding cylinders 38 are welded to the ends of the connecting rods 37. The four sliding cylinders 38 are slidably connected to the corresponding vertical rods 32, allowing the slide 35 to slide up and down along the vertical rods 32. At the bottom of the slide 35, a cover plate 82 corresponding to the material tray 81 is fixedly connected via a connecting rod 351. (See [reference]). Figure 8The cover plate 82 has a circular structure, and its diameter is smaller than that of the tray 81, creating an annular gap between the cover plate 82 and the tray 81. This allows hot oil to enter the tray through the gap for frying the ingredients. The cover plate 82 serves two purposes: first, to maintain the shape of the ingredients and prevent them from becoming loose during frying; second, to control the height of the cover plate 82 to ensure that the capacity of the food storage space between the cover plate 82 and the tray 81 remains consistent. Since the ingredients are added manually, uneven feeding is inevitable, resulting in some trays 81 having more ingredients than others, affecting product standardization. The cover plate 82 ensures consistent food storage capacity. When adding ingredients, the amount added should be slightly larger than the storage space. When the cover plate 82 is pressed down, the excess ingredients are squeezed out through the gap. Workers can then scrape off the excess ingredients with a scraper, ensuring that each batch of fried cakes maintains a relatively consistent size and weight, thus improving product standardization. Furthermore, both the top and bottom surfaces of the cover plate 82 are curved. The top surface is curved to prevent a large amount of cooking oil from remaining on the top of the cover plate 82, and the bottom surface is curved to press a depression into the oil cake. When eating the oil cake, diners can place other foods in the depression for easy pairing and eating.
[0041] See Figure 3 , Figure 4 , Figure 5 , Figure 6An operating rod 36 is vertically welded and fixed at the center of the carriage 35. The top of the operating rod 36 is provided with a handle 363 for easy gripping by workers. The operating rod 36 is made of food-grade stainless steel. An installation rod 332 is welded and fixed to the top frame 33. An installation plate 333 is fixed to the installation rod 332 by screws. The installation plate 333 has a through hole. The operating rod 36 is slidably connected to the through hole. A limiting component 9 corresponding to the operating rod 36 is installed on the installation plate 333. The limiting component 9 can fix the operating rod 36, thereby fixing the height position of the carriage 35. Specifically, the limiting component 9 includes a locking block 91, a telescopic guide rod 93, and a spring 94. A slide rail 92 is provided on the mounting plate 333, and the locking block 91 is slidably connected to the slide rail 92. A baffle 95 is also provided on the mounting plate 333. One end of the telescopic guide rod 93 is fixedly installed on the baffle 95, and the other end is fixedly connected to the locking block 91. A spring 94 is sleeved on the outside of the telescopic guide rod 93. The spring 94 is always in a compressed state, so that the locking block 91 is always pressed against the operating rod 36 under the action of elasticity. A lever 96 is also provided on the locking block 91, which makes it convenient for the worker to pull back the locking block 91 and disengage the locking block 91 from the operating rod 36, thereby facilitating the adjustment of the position of the carriage 35 by the operating rod 36. Furthermore, a first limiting groove 361 and a second limiting groove 362 are respectively opened on the upper and lower sides of the operating rod 36. When the slide cylinder 38 contacts the base frame 31, the locking block 91 is aligned with the first limiting groove 361. At this time, under the action of elasticity, the locking block 91 is engaged with the first limiting groove 361, thereby axially fixing the operating rod 36. The cover plate 82 covers the material tray 81, and a gap is left between the cover plate 82 and the material tray 81 to accommodate the raw materials for the oil cake. See the description below. Figure 8 When the slide cylinder 38 contacts the top frame 33, the locking block 91 is aligned with the second limiting groove 362. At this time, under the action of elasticity, the locking block 91 is engaged in the second limiting groove 362, and the cover plate 82 is away from the material tray 81, which facilitates the workers to add ingredients, pick up fried cakes and perform other operations.
[0042] The fryer 6 is installed at the second opening 13, directly below the second support 5. The second support 5 can drive the frying rack 3 to descend, causing the material tray 81 to fall into the oil pot 61 of the fryer 6. It should be noted that the structure and usage of the fryer 6 are existing technologies and are not the focus of this application, so they will not be described in detail here.
[0043] See Figure 7To reduce food waste, an opening 12 is provided on the work platform 1, located directly below the first support 2. The recycling basin 4 is made of food-grade stainless steel, with a protrusion 41 on its upper edge. The recycling basin 4 is secured to the opening 12 via the protrusion 41. Handles 42 are also provided on both sides of the recycling basin 4. During use, if some food spills from the tray 81 due to worker error, the recycling basin 4 can collect the spilled food, allowing it to be reused and reducing food waste.
[0044] Specific work experience:
[0045] See Figure 1 In the initial state, the first support 2 and the second support 5 are aligned. The frying rack 3 is attached to the first support 2. The operating lever 36 is moved upward, and the cover plate 82 is moved away from the material tray 81 by the slide 35. The worker adds the prepared ingredients into the material tray 81. After adding, the operating lever 36 is moved downward, and the cover plate 82 is lowered and pressed down by the slide 35. At this time, the excess ingredients will be squeezed out from the gaps. The worker cleans the excess ingredients from the gaps with scrapers and other tools, and then pushes the frying rack 3 to the second support 5.
[0046] See Figure 9 After the movement is completed, the electric telescopic rod 7 is shortened, which drives the second support 5 to move down, so that the tray 81 is lowered and submerged in the hot oil in the oil pot 61. The hot oil will fry the food through the gaps. After a period of frying, the shape of the fried cake is initially fixed. At this time, the cover plate 82 is raised by the operating rod 36 so that the hot oil can fully contact the food. After the food is fried until golden brown on both sides, the electric telescopic rod 7 is extended, which drives the second support 5 to rise, so that the tray 81 rises and is removed from the hot oil. The worker then picks out the fried cake, completing the production.
[0047] See Figure 10 Since a large amount of cooking oil will remain in the tray 81, affecting subsequent use, two handles 331 are welded to the front of the top frame 33 to facilitate cleaning of the residual oil. After the production is completed, the worker holds the handles and lifts the front of the frying rack 3. At this time, the frying rack 3 will tilt with the second support 5 on the rear side as the fulcrum, so that most of the residual oil in the tray 81 flows back into the oil pot 61. The tray 81 needs a small amount of cooking oil for lubrication to prevent food from sticking. Therefore, the small amount of cooking oil remaining in the tray 81 does not need to be treated.
[0048] This device is typically operated by two workers. One worker is responsible for feeding the ingredients at the first support (2), a position requiring relatively low skill levels and suitable even for newcomers. The other worker is responsible for frying the ingredients at the second support (5), a position requiring higher skill levels, as it necessitates controlling the frying time to ensure the quality of the fried cakes. Compared to traditional single-person operation, this method increases production output while reducing the skill requirements for workers, facilitating large-scale production. Furthermore, since each worker only needs to handle specific steps, their skill level can be rapidly improved, contributing to higher overall product quality.
[0049] Finally, it should be noted that in this document, relationships such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "include," "contain," or any other variations are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus.
[0050] The various embodiments of this application have been described above. These descriptions are exemplary and not exhaustive, nor are they limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is chosen to best explain the principles, practical application, or improvement of the technology in the market, or to enable others skilled in the art to understand the embodiments disclosed herein.
Claims
1. An auxiliary device for frying oil cakes, characterized in that: include The work platform (1) is equipped with a first bracket (2) and a second bracket (5), and the second bracket (5) is adjustable in height. A frying rack (3) is attached to a first support (2) and can slide back and forth between the first support (2) and the second support (5). The frying rack (3) includes a base frame (31), a top frame (33), a slide frame (35), an operating rod (36), and a limiting assembly (9). The base frame (31) and the top frame (33) are connected by a vertical rod (32) to form a cuboid structure. Several rods are uniformly fixed on the base frame (31). A tray (81) for holding the raw materials of fried cake; the slide (35) is slidably connected to the vertical rod (32), and the bottom of the slide (35) is fixedly connected to a cover plate (82) corresponding to the tray (81); an operating rod (36) is fixedly connected to the slide (35) vertically, and a limiting component (9) corresponding to the operating rod (36) is installed on the top frame (33). The operating rod (36) can be fixed by the limiting component (9), thereby fixing the height position of the slide (35); The fryer (6) is installed below the second support (5). The second support (5) can drive the frying rack (3) to descend, so that the tray (81) descends into the oil pot (61) of the fryer (6).
2. The auxiliary device for frying oil cakes according to claim 1, characterized in that: The material tray (81) is provided with a circular material trough, which is shallow at the edge and deep at the center.
3. The auxiliary device for frying oil cakes according to claim 2, characterized in that: The cover plate (82) has a circular structure and its diameter is smaller than that of the material tray (81), so that an annular gap is formed between the cover plate (82) and the material tray (81), which facilitates the hot oil to enter the material trough from the gap.
4. The auxiliary device for frying oil cakes according to claim 3, characterized in that: The cover plate (82) has two curved surfaces, one on the top and one on the bottom.
5. The auxiliary device for frying oil cakes according to claim 1, characterized in that: The limiting component (9) includes a locking block (91), a telescopic guide rod (93), and a spring (94). The locking block (91) is slidably connected to the top frame (33). One end of the telescopic guide rod (93) is fixedly installed on the top frame (33), and the other end is fixedly connected to the locking block (91). A spring (94) is sleeved on the outside of the telescopic guide rod (93). The spring (94) is always in a compressed state, so that the locking block (91) is always pressed against the operating rod (36) under the action of elastic force.
6. The auxiliary device for frying oil cakes according to claim 5, characterized in that: A lever (96) is provided on the card block (91).
7. The auxiliary device for frying oil cakes according to claim 6, characterized in that: The upper and lower sides of the operating lever (36) are respectively provided with a first limiting groove (361) and a second limiting groove (362). When the locking block (91) is engaged in the first limiting groove (361), the slide (35) contacts the base frame (31) and the cover plate (82) covers the material tray (81). When the locking block (91) is engaged in the second limiting groove (362), the slide (35) contacts the top frame (33) and the cover plate (82) moves away from the material tray (81).
8. The auxiliary device for frying oil cakes according to claim 1, characterized in that: The work platform (1) is equipped with a detachable recycling basin (4), which is located below the first support (2), and has handles (42) on both sides.
9. The auxiliary device for frying oil cakes according to claim 1, characterized in that: The second support (5) includes a lifting frame (51) and a sliding rod (52). The lifting frame (51) has a U-shaped structure and an electric telescopic rod (7) is provided at its bottom. Two lifting frames (51) are symmetrically installed. The two lifting frames (51) are connected by two parallel sliding rods (52). A frying rack (3) can be hung between the two sliding rods (52) to facilitate the sliding of the frying rack (3) at the sliding rod (52).
10. The auxiliary device for frying oil cakes according to claim 9, characterized in that: The slide bar (52) is provided with a positioning groove (53) corresponding to the frying rack (3). When the frying rack (3) slides to the positioning groove (53), the frying rack (3) is located directly above the oil pot (61).