Vacuum low-temperature potato chip frying machine

Abstract

The utility model discloses a kind of vacuum low-temperature French fries machines, it includes: French fries machine main body, the outer surface of French fries machine main body is fixedly connected with fixed frame, the inner side of fixed frame is fixedly connected with hydraulic rod, the output end of hydraulic rod is fixedly connected with baffle, the inner wall of baffle is fixedly connected with upper cover, the upper surface of upper cover is fixedly connected with motor, the output end of motor is fixedly connected with gear one, the outer surface of gear one is engaged connection with gear two, by the telescoping of hydraulic rod, the lifting of baffle and upper cover can be easily controlled, it is easy to operate, make frying blue leave hot oil, simultaneously baffle can prevent when frying blue rotates, there is oil splash out French fries machine main body, keep working environment clean;Again by motor drives, can make frying blue rotate, excess oil on surface is thrown out, reduce surface grease, reduce greasy, more healthy, filter screen in French fries machine main body interior, can reduce residual that is thrown into oil, prolong the service life of oil.

Description

Technical Field

[0001] This utility model relates to the field of French fry machine technology, and in particular to a vacuum low-temperature French fry machine. Background Technology

[0002] In existing French frying processes, traditional equipment has significant limitations in handling the surface grease of fried fries. After frying, a large amount of grease adheres to the surface of the fries, and traditional methods are insufficient to effectively remove this excess grease, resulting in greasy finished fries. Excessive grease intake does not align with current consumer demands for healthy eating and fails to meet the market's pursuit of low-fat, healthy foods. Utility Model Content

[0003] The purpose of this invention is to solve at least one of the technical problems existing in the prior art, and to provide a vacuum low-temperature frying French fry machine that solves the problem of excess oil adhering to French fries after frying.

[0004] This utility model also provides a vacuum low-temperature frying French fry machine, comprising: a French fry machine body, a fixed frame fixedly connected to the outer surface of the French fry machine body, a hydraulic rod fixedly connected to the inner side of the fixed frame, a baffle fixedly connected to the output end of the hydraulic rod, a top cover fixedly connected to the inner wall of the baffle, a motor fixedly connected to the upper surface of the top cover, a gear one fixedly connected to the output end of the motor, a gear two meshing with the outer surface of the gear one, a rotating rod fixedly connected to the inner wall of the gear two, a sealing cover fixedly connected to the lower end of the rotating rod, a frying basket detachably connected to the lower surface of the sealing cover by a snap fastener, a mounting frame fixedly connected to the lower surface of the top cover, a filter screen detachably connected to the lower surface of the mounting frame by a snap fastener, and the frying basket being located inside the filter screen.

[0005] Preferably, an identification box is fixedly connected to the outer surface of the fixing frame, and an identification plate is placed inside the identification box to facilitate the identification and explanation of the fryer and improve management convenience.

[0006] Preferably, a guide rod is fixedly connected to the inner side of the fixing frame, and the outer surface of the guide rod is slidably connected to the baffle. The guide rod ensures that the baffle can be raised and lowered smoothly and stably.

[0007] Preferably, a protective cover is fixedly connected to the upper surface of the cover, and the gear one and gear two are located inside the protective cover. The design of the protective cover serves to protect against accidental hand entry into the gear area and prevent injury.

[0008] Preferably, the filter screen is located inside the main body of the French fry machine. Multiple frying baskets are provided and evenly distributed inside the main body of the French fry machine. The filter screen can effectively capture impurities thrown out of the frying baskets, keep the oil clean, and extend the oil's service life.

[0009] Preferably, the outer surface of the rotating rod is rotatably connected to the mounting frame, the lower surface of the upper cover is provided with a sealing gasket, and the lower surface of the upper cover is in contact with the upper surface of the French fry machine body. The sealing gasket ensures good sealing performance, effectively prevents grease and fumes from leaking out, and maintains a clean and safe working environment.

[0010] Preferably, the inner wall of the baffle is in contact with the outer surface of the French fry machine body, and both the inner wall of the baffle and the outer surface of the French fry machine body are smooth surfaces. The tight fit between the baffle and the body prevents oil from splashing out of the equipment and maintains the cleanliness and safety of the operating environment. Beneficial effects

[0011] This vacuum low-temperature frying French fry machine utilizes a hydraulic rod to easily control the raising and lowering of the baffle and top cover, making operation simple. It allows the frying basket to be removed from the hot oil, while the baffle prevents oil from splashing out of the machine body during basket rotation, maintaining a clean working environment. Driven by a motor, the basket rotates, splashing off excess oil to reduce surface grease and greasiness, resulting in a healthier product. The internal filter screen of the machine body further reduces residue being thrown into the oil, extending its lifespan. Attached Figure Description

[0012] The present invention will be further described below with reference to the accompanying drawings and embodiments; Figure 1 This is an overall structural diagram of the vacuum low-temperature frying French fry machine of this utility model; Figure 2 This is a schematic diagram of the fixing frame connection for the vacuum low-temperature frying French fry machine of this utility model; Figure 3 This is a schematic diagram of the frying basket connection of the vacuum low-temperature frying French fry machine of this utility model; Figure 4 This is a schematic diagram of the baffle connection for the vacuum low-temperature frying French fry machine of this utility model.

[0013] Legend: 1. French fry machine body; 2. Fixing frame; 3. Hydraulic rod; 4. Baffle; 5. Top cover; 6. Motor; 7. Gear 1; 8. Gear 2; 9. Rotating rod; 10. Sealing cover; 11. Frying basket; 12. Mounting frame; 13. Filter screen; 14. Identification box; 15. Guide rod; 16. Protective cover. Detailed Implementation

[0014] This section will describe in detail the specific embodiments of the present utility model. The preferred embodiments of the present utility model are shown in the accompanying drawings. The purpose of the drawings is to supplement the textual description with graphics, so that people can intuitively and vividly understand each technical feature and the overall technical solution of the present utility model, but they should not be construed as limiting the scope of protection of the present utility model.

[0015] Reference Figure 1-4This utility model discloses a vacuum low-temperature frying French fry machine, comprising: a main body 1, which controls environmental pressure and temperature to reduce oil absorption, resulting in crispy fries with a tender interior and better taste. It mainly consists of a vacuum system, a heating system, an oil tank, and a temperature and pressure control device. The oil is heated to a set temperature, and after the machine is sealed, air is extracted to create a low-pressure environment. French fries are fried at a temperature lower than conventional frying temperatures (generally around 120°C). Because the vacuum lowers the boiling point of the oil, the fries can be cooked at a lower temperature, while reducing oil absorption. After a predetermined time, the vacuum is released, and the fried fries are removed. A fixing frame 2 is fixedly connected to the outer surface of the main body 1. The hydraulic rod 3 and guide rod 15 are installed in positions, typically made of metal, with a supporting structure, and can be fixedly connected to the main body of the equipment. The hydraulic rod 3 is fixedly connected to the inner side of the fixing frame 2, controlling the raising and lowering of the baffle 4 and the upper cover 5, realizing automatic or semi-automatic opening, closing, and adjustment. It mainly consists of a hydraulic cylinder, piston, oil circuit system, etc. The piston is driven to extend and retract by the pressure change of hydraulic oil, thereby realizing the raising and lowering of the baffle 4 and the upper cover 5, which is convenient for operation and maintenance. The output end of the hydraulic rod 3 is fixedly connected to the baffle 4 to prevent oil splashing. The baffle 4 is made of metal or synthetic material and is arranged at the edge of the frying area. When raising and lowering, the position of the baffle 4 is adjusted, which can block oil droplets from splashing out. The inner wall of the baffle 4 is fixed. The frying basket 11 is connected to a top cover 5, which seals the frying chamber to prevent oil fumes from escaping, facilitating environmental cleanliness and easy opening and closing. The metal cover features a sealing gasket, ensuring a tight seal when closed. A motor 6 is fixedly connected to the upper surface of the top cover 5, allowing the frying basket 11 to rotate at a suitable speed. The motor 6 and hydraulic rod 3 are controlled by a PLC. A gear 7 is fixedly connected to the output end of the motor 6, and a gear 8 meshes with the outer surface of gear 7. A rotating rod 9 is fixedly connected to the inner wall of gear 8, connecting to the frying basket 11 and enabling rotational movement. This rod is a metal rod or shaft with a rod-like structure. The power transmitted through the gears or motor 6 drives the rotating rod 9 to rotate, thus rotating the frying basket 11. The lower end of the rotating rod 9 is fixedly connected to a cover 10, which closes the frying basket 11. The lower surface of the cover 10 is detachably connected to the frying basket 11 via a buckle. Fries and other ingredients are placed in the basket for frying. The basket or frame is made of metal. After the ingredients are loaded, it is placed in the oil. The frying effect is achieved by rotating and soaking. After frying, it is removed by a lifting device. The lower surface of the top cover 5 is fixedly connected to a mounting frame 12, which is a metal frame structure to ensure that all parts are firmly connected and has a sealing structure. The lower surface of the mounting frame 12 is detachably connected to a filter screen 13, which is a metal wire mesh. When the frying basket 11 rotates, it captures solid residue, reduces the amount of residue entering the oil, and extends the oil's service life. The frying basket 11 is located inside the filter screen 13.

[0016] A label box 14 is fixedly connected to the outer surface of the fixed frame 2. A label is placed inside the label box 14. A guide rod 15 is fixedly connected to the inner side of the fixed frame 2. The outer surface of the guide rod 15 is slidably connected to the baffle 4. A protective cover 16 is fixedly connected to the upper surface of the top cover 5. The positions of gear 1 7 and gear 2 8 are located inside the protective cover 16. The position of the filter screen 13 is located inside the body 1 of the French fry machine. Multiple frying baskets 11 are provided and are evenly distributed inside the body 1 of the French fry machine. The outer surface of the rotating rod 9 is rotatably connected to the mounting frame 12. A sealing gasket is provided on the lower surface of the top cover 5, and the lower surface of the top cover 5 is in contact with the upper surface of the body 1 of the French fry machine. The inner wall of the baffle 4 is in contact with the outer surface of the body 1 of the French fry machine. Both the inner wall of the baffle 4 and the outer surface of the body 1 of the French fry machine are smooth surfaces.

[0017] Working principle: During use, the extension and retraction of the hydraulic rod 3 controls the raising and lowering of the baffle 4 and the top cover 5, allowing the frying basket 11 to leave the hot oil, but the baffle 4 does not detach from the main body 1 of the French fry machine. Then, the motor 6 drives the gear 7, which in turn drives the rotating rod 9 to rotate, causing the frying basket 11 to rotate and splash out excess oil. At the same time, the baffle 4 prevents oil from splashing out of the main body 1 of the French fry machine. The filter screen 13 inside the main body 1 of the French fry machine reduces the amount of residue thrown into the oil. When it is time to remove the French fries, the hydraulic rod 3 is raised again, causing the baffle 4 to rise above the main body 1 of the French fry machine, and the French fries can be removed.

[0018] The embodiments of the present utility model have been described in detail above with reference to the accompanying drawings. However, the present utility model is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present utility model.

Claims

1. A vacuum low-temperature frying French fry machine, characterized in that, include: The main body (1) of the French fry machine is fixedly connected to a fixed frame (2) on its outer surface. A hydraulic rod (3) is fixedly connected to the inner side of the fixed frame (2). A baffle (4) is fixedly connected to the output end of the hydraulic rod (3). A top cover (5) is fixedly connected to the inner wall of the baffle (4). A motor (6) is fixedly connected to the upper surface of the top cover (5). A gear (7) is fixedly connected to the output end of the motor (6). A gear (8) is meshed with the outer surface of the gear (7). A rotating rod (9) is fixedly connected to the inner wall of the gear (8). A cover (10) is fixedly connected to the lower end of the rotating rod (9). A frying basket (11) is detachably connected to the lower surface of the cover (10) by a buckle. An installation frame (12) is fixedly connected to the lower surface of the top cover (5). A filter screen (13) is detachably connected to the lower surface of the installation frame (12) by a buckle. The frying basket (11) is located inside the filter screen (13).

2. The vacuum low-temperature frying French fry machine according to claim 1, characterized in that, The outer surface of the fixing frame (2) is fixedly connected to the identification box (14), and the identification box (14) contains an identification sign.

3. The vacuum low-temperature frying French fry machine according to claim 1, characterized in that, A guide rod (15) is fixedly connected to the inner side of the fixing frame (2), and the outer surface of the guide rod (15) is slidably connected to the baffle (4).

4. The vacuum low-temperature frying French fry machine according to claim 1, characterized in that, The upper surface of the cover (5) is fixedly connected to a protective cover (16), and the gear one (7) and gear two (8) are located inside the protective cover (16).

5. A vacuum low-temperature frying French fry machine according to claim 1, characterized in that, The filter screen (13) is located inside the body (1) of the French fry machine. Multiple frying baskets (11) are provided and are evenly distributed inside the body (1) of the French fry machine.

6. A vacuum low-temperature frying French fry machine according to claim 1, characterized in that, The outer surface of the rotating rod (9) is rotatably connected to the mounting bracket (12), the lower surface of the upper cover (5) is provided with a sealing gasket, and the lower surface of the upper cover (5) is in contact with the upper surface of the French fry machine body (1).

7. A vacuum low-temperature frying French fry machine according to claim 1, characterized in that, The inner wall of the baffle (4) is in contact with the outer surface of the French fry machine body (1), and both the inner wall of the baffle (4) and the outer surface of the French fry machine body (1) are smooth surfaces.

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