A fryer for separating oil and water

Abstract

The utility model relates to a deep fryer, especially an oil-water separation deep fryer, which comprises a pot body, wherein the pot body is provided with a deep frying groove and a cooling cavity, the deep frying groove is upwardly open, the deep frying groove is connected with an oil outlet, the cooling cavity is arranged in the pot body, the cooling cavity is arranged around the lower part of the deep frying groove, the cooling cavity is connected with a water inlet and a water outlet, the water inlet is higher than the water outlet, the water inlet, the water outlet and the oil outlet are all arranged on the side of the pot body, the lower oil is cooled by the cooling cavity, a high-temperature layer is formed in the upper part during deep frying, a low-temperature layer is formed in the lower part, the residues falling into the lower oil will not be repeatedly high-temperature carbonized, the corruption speed is delayed, the residues can be fished out in time, and the service life of the edible oil is prolonged.

Description

Technical Field

[0001] This utility model relates to a deep fryer, and more particularly to a deep fryer with oil-water separation. Background Technology

[0002] Existing oil-water separation fryers involve pouring water into the pot first, then oil, resulting in an oil layer on top and a water layer below. Residue falls into the water layer and is no longer repeatedly carbonized at high temperatures, making the oil on top less prone to turning black. However, the residue in the water layer will hydrolyze and become rancid, affecting the quality of the oil on top. Therefore, it is necessary to drain the residue and change the water in a timely manner. Utility Model Content

[0003] In view of the technical problems existing in the background art, the present invention aims to provide an oil-water separation fryer, in which the frying tank and the cooling chamber are independent of each other, and the residue is degraded and slowed down in the low-temperature oil, thus delaying the deterioration of the oil layer.

[0004] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: the oil-water separation fryer includes a pot body, wherein the pot body is provided with a frying tank and a cooling chamber, the opening of the frying tank faces upward, the frying tank is connected to an oil outlet, the cooling chamber is disposed in the pot body, the cooling chamber is disposed around the lower part of the frying tank, the cooling chamber is connected to a water inlet and a water outlet, the water inlet is higher than the water outlet, and the water inlet, the water outlet and the oil outlet are all disposed on the side of the pot body.

[0005] In this design, the cooling chamber cools the lower layer of oil. During frying, a high-temperature layer forms at the top and a low-temperature layer forms at the bottom. Residue falling into the lower layer of oil will not be repeatedly carbonized at high temperatures, and the rate of spoilage will be slowed down. The residue can be removed in time, thus extending the service life of the edible oil.

[0006] Preferably, the side of the pot body is also provided with a maximum water level observation hole.

[0007] This design allows for easy monitoring of whether the water level in the cooling chamber has reached the maximum level, ensuring effective cooling.

[0008] Preferably, the frying tank is wider at the top and narrower at the bottom, and the lower part of the frying tank is triangular prism-shaped.

[0009] In this design, the cooling chamber is located below the upper part of the frying tank, which is compact and facilitates the accumulation and discharge of residue.

[0010] Preferably, the top surface of the pot body is provided with a mounting base, and a rotating heating device is provided between the mounting bases. The heating device includes a heating tube and has a working state and a cleaning state. The heating device rotates to switch between the working state and the cleaning state. When the heating device is in the working state, the heating tube extends into the frying tank and is located at the top of the frying pot. When the heating device is in the cleaning state, the heating tube is located outside the frying tank and a gap is formed between the heating tube and the top surface for the operator to reach in.

[0011] In this system, oil and residue are discharged from the oil outlet during cleaning. Then, the heating device is rotated to switch the system to cleaning mode, and the operator inserts the device into the frying tank through the gap to clean it.

[0012] Preferably, the heating device further includes a retractable micro switch. When the heating device is in working condition, the micro switch retracts against the top surface of the pot to energize the heating element. When the heating device is in cleaning condition, the micro switch separates from the top surface of the pot and extends to de-energize the heating element.

[0013] In this design, the heating element can be powered off while the heating device is rotated, eliminating the need to plug or unplug the power cord.

[0014] Preferably, the heating device includes a housing for mounting a heating element. The housing is oscillatingly provided with a limiting plate, which has a locked state and an unlocked state. The limiting plate oscillates between the locked state and the unlocked state. When the limiting plate is in the locked state, it abuts against the top surface. When the limiting plate is in the locked state, it separates from the top surface.

[0015] In this solution, when cleaning, the heating device is rotated and the limiting plate is moved to make it abut against the top surface. The heating device will not rotate relative to the top surface due to gravity or external force, thus achieving a locking effect.

[0016] Preferably, the water outlet is equipped with a drain valve, and the oil outlet is equipped with an oil drain valve.

[0017] In this scheme, the drain valve is opened to drain water, and the oil drain valve is opened to discharge slag and oil.

[0018] The beneficial effects of this invention are as follows: the cooling chamber cools the lower layer of oil, forming a high-temperature layer at the top and a low-temperature layer at the bottom during frying. Residue falling into the lower oil layer will not undergo repeated high-temperature carbonization, and the rate of spoilage is slowed. The residue can be removed promptly, extending the shelf life of the edible oil. Therefore, this invention has substantial features and advancements compared to existing technologies. Attached Figure Description

[0019] The following description, in conjunction with the accompanying drawings, details the embodiments and working principles of this utility model.

[0020] Figure 1 This is a three-dimensional structural diagram of the present invention.

[0021] Figure 2 This is a schematic diagram of the side of the pot body in this utility model.

[0022] Figure 3 This is a cross-sectional view of the heating device in this utility model when it is in operation.

[0023] Figure 4 This is a cross-sectional view of the heating device in the present invention when it is in the cleaning state.

[0024] In the diagram: 1. Pot body; 2. Frying tank; 3. Water inlet; 4. Water outlet; 5. Oil outlet; 6. Highest water level observation hole; 7. Mounting base; 8. Heating device; 9. Heating tube; 10. Micro switch; 11. Top surface; 12. Housing; 13. Limiting plate; 14. Drain valve; 15. Oil drain valve; 16. Cooling chamber. Detailed Implementation

[0025] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present utility model. Obviously, the described embodiments are only some embodiments of the implementation of the present utility model, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present utility model without creative effort are within the protection scope of the present utility model.

[0026] In the description of this application, it should be understood that the terms "upper" and "lower" indicate the orientation or state relationship based on the orientation or state 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.

[0027] In the description of this application, the terms "first," "second," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated.

[0028] See appendix Figure 1-3This embodiment of the oil-water separation deep fryer includes a pot body 1, wherein the pot body 1 is provided with a frying trough 2 and a cooling chamber 16. The frying trough 2 has an upward opening, is wider at the top and narrower at the bottom, and the lower part of the frying trough 2 is triangular prism-shaped. The frying trough 2 is connected to an oil outlet 5. The cooling chamber 16 is disposed inside the pot body 1 and is arranged around the lower part of the frying trough 2. The cooling chamber 16 is connected to a water inlet 3 and a water outlet 4. The water inlet 3 is higher than the water outlet 4. The water inlet 3, the water outlet 4 and the oil outlet 5 are all disposed on the side of the pot body 1. The side of the pot body 1 is also provided with a maximum water level observation hole 6. The water outlet 4 is equipped with a drain valve 14, and the oil outlet 5 is equipped with an oil drain valve 15.

[0029] In this embodiment, during preparation, oil is poured into the frying tank 2 through the opening, and water is injected into the cooling chamber 16 through the water inlet 3. The water level observation hole 6 is used to observe whether the water injection is in place. During frying, the water in the cooling chamber 16 cools the oil at the bottom of the frying tank 2, so that the residue falls into the lower low-temperature oil and is no longer repeatedly carbonized at high temperature. When discharging residue, large pieces of residue can be scooped out, and small pieces of residue are discharged from the oil outlet 5. When changing the oil, the oil drain valve 15 is opened, and the edible oil is discharged from the oil outlet 5. When changing the water, the drain valve 14 is opened, and the cooling water leaves from the water outlet 4. The low-temperature oil is at room temperature for three hours of continuous frying, the oil temperature reaches 70 degrees Celsius after five hours, and the oil temperature reaches 100 degrees Celsius after eight hours. The cooling effect is consistent within three hours, and due to the lack of water, hydrolysis is slow, which effectively slows down the rancidity rate and improves the service life of the edible oil. The cooling effect can also be maintained by changing the water. The frying tank 2 has an opening in the tank wall that connects to the oil outlet 5, but it is not limited to this.

[0030] See appendix Figure 3-4 The top surface 11 of the pot body 1 is provided with a mounting base 7, and a rotating heating device 8 is provided between the mounting bases 7. The heating device 8 includes a heating tube 9. The heating device 8 has a working state and a cleaning state. The heating device 8 rotates to switch between the working state and the cleaning state. When the heating device 8 is in the working state, the heating tube 9 extends into the frying tank 2 and is located at the top of the frying pot. When the heating device 8 is in the cleaning state, the heating tube 9 is located outside the frying tank 2, and a gap is formed between the heating tube 9 and the top surface 11 for the operator to reach in. The heating device 8 also includes a retractable micro switch 10. When the heating device 8 is in the working state, the micro switch 10 abuts against the top surface 11 of the pot body 1 and retracts to energize the heating tube 9. When the heating device 8 is in the cleaning state, the micro switch 10 separates from the top surface 11 of the pot body 1 and extends to de-energize the heating tube 9.

[0031] The heating device 8 includes a housing 12 for mounting a heating tube 9. The housing 12 is oscillatingly provided with a limiting plate 13. The limiting plate 13 has a locked state and an unlocked state. The limiting plate 13 oscillates between the locked state and the unlocked state. When the limiting plate 13 is in the locked state, it abuts against the top surface 11. When the limiting plate 13 is in the locked state, it separates from the top surface 11.

[0032] In this embodiment, during cleaning, the cooking oil is first drained through the oil outlet 5, the heating device 8 is raised, and the micro switch 10 rotates away from the top surface 11 of the pot body 1 as it heats up. The micro switch 10 extends the heating tube 9 and automatically cuts off the power. The power-off action is combined with the movement of the heating device 8, and the lower limit plate 13 presses against the top surface 11 of the pot body 1 (the mounting base 7 is also part of the top surface 11), so that the heating device 8 cannot rotate relative to the top surface 11. The cleaning is then carried out. When working again, the upper limit plate 13 is unlocked, the heating device 8 is pulled down into place, and the heating tube 9 extends into the frying tank 2. The extension and retraction of the micro switch 10 to switch the circuit is a mature technology, and the power-off of the heating tube 9 avoids scalding the operator. The heating tube 9 heating the cooking oil is also a mature technology.

[0033] The above description represents the preferred embodiment of this utility model. It should be noted that the protection scope of this utility model is not limited thereto. For those skilled in the art, various improvements, modifications, or equivalent substitutions can be made without departing from the equivalent inventive concept disclosed in this utility model, and these modifications and substitutions are also considered to be within the protection scope of this utility model.

Claims

1. A deep fryer with oil-water separation, comprising a pot body (1), characterized in that: The pot body (1) is provided with The frying tank (2) has its opening facing upwards, and the frying tank (2) is connected to an oil outlet (5); A cooling chamber (16) is provided inside the pot body (1). The cooling chamber (16) is arranged around the lower part of the frying tank (2). The cooling chamber (16) is connected to a water inlet (3) and a water outlet (4). The water inlet (3) is higher than the water outlet (4). The water inlet (3), the water outlet (4) and the oil outlet (5) are all located on the side of the pot body (1).

2. The oil-water separation fryer as described in claim 1, characterized in that: The side of the pot body (1) is also provided with a maximum water level observation hole (6).

3. The oil-water separation fryer as described in claim 1, characterized in that: The frying tank (2) is wider at the top and narrower at the bottom, and the lower part of the frying tank (2) is triangular prism-shaped.

4. The oil-water separation fryer as described in claim 3, characterized in that: The top surface (11) of the pot body (1) is provided with a mounting base (7), and a rotating heating device (8) is provided between the mounting bases (7). The heating device (8) includes a heating tube (9). The heating device (8) has a working state and a cleaning state. The heating device (8) rotates to switch between the working state and the cleaning state. When the heating device (8) is in the working state, the heating tube (9) extends into the frying tank (2) and is located at the top of the frying pot. When the heating device (8) is in the cleaning state, the heating tube (9) is located outside the frying tank (2) and a gap is formed between the heating tube (9) and the top surface (11) for the operator to reach in.

5. The oil-water separation fryer as described in claim 4, characterized in that: The heating device (8) also includes a retractable micro switch (10). When the heating device (8) is in working state, the micro switch (10) retracts against the top surface (11) of the pot body (1) to energize the heating tube (9). When the heating device (8) is in cleaning state, the micro switch (10) separates from the top surface (11) of the pot body (1) and extends to de-energize the heating tube (9).

6. The oil-water separation fryer as described in claim 4, characterized in that: The heating device (8) includes a housing (12) for mounting a heating tube (9). The housing (12) is oscillatingly provided with a limiting plate (13). The limiting plate (13) has a locked state and an unlocked state. The limiting plate (13) oscillates between the locked state and the unlocked state. When the limiting plate (13) is in the locked state, the limiting plate (13) abuts against the top surface (11). When the limiting plate (13) is in the locked state, the limiting plate (13) separates from the top surface (11).

7. The oil-water separation fryer as described in claim 1, characterized in that: The water outlet (4) is equipped with a drain valve (14), and the oil outlet (5) is equipped with an oil drain valve (15).

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