Temperature and pressure controlled frying device

Abstract

A temperature and pressure controlled frying device (100), comprising a frame (1), a fryer body (2) fixedly connected to the frame (1) and used for containing edible oil for frying food ingredients, a heating device which is used for heating the fryer body (2) and provided with a temperature measurement sensor (23), an automatically liftable cover (4) which is arranged right above the fryer body (2), and a frying basket (5) mounted on the bottom surface of the cover (4), wherein the fryer body (2) is provided with an air intake assembly and an air output assembly which are controlled by a controller of the frying device (100), and the fryer body (2) is provided with a pressure sensor (6) for measuring the air pressure in an air space in the fryer body (2); when the air pressure is lower than a set lower pressure limit value, the controller controls the air intake assembly to fill the inside of the fryer body (2) with air; when the air pressure is higher than a set upper pressure limit value, the controller controls the air output assembly to relieve the pressure of air in the fryer body (2). The temperature and pressure controlled frying device enables the pressure and temperature during the whole process of frying food ingredients to be controlled to maintain a constant high-pressure and high-temperature state, thereby ensuring consistency in the output of different fried food ingredients, and also ensuring the quality of the output of the fried food ingredients.

Description

Temperature and pressure controlled frying device Technical Field

[0001] The present invention relates to a device for frying food materials, and in particular to a frying device capable of controlling the air pressure and oil temperature in a pot used in the device. Background Art

[0002] Fried food is loved by more and more office workers because of its rich aroma and delicious taste. The fryer in the prior art includes a pot body for holding edible oil for frying food and a heating device for heating the edible oil in the pot body.

[0003] The pot body is divided into open type and closed type, which has the following shortcomings:

[0004] 1) When frying food in an open pot, the oil temperature is too high, which not only produces harmful fumes, but also poses a safety hazard of high-temperature oil droplets splashing out of the pot and burning people.

[0005] 2) The purpose of the closed pot is to solve the problem of high-temperature oil droplets splashing. The amount of water vapor released during the frying process will vary depending on the amount of fried ingredients and the water content of the ingredients to be fried. This will make the air pressure in the pot unstable, with the pressure fluctuating, which will have an adverse effect on the consistency of the quality of similar fried foods being cooked. Technical issues

[0006] The technical problem solved by the present invention is to provide a temperature and pressure control frying device which can adjust the gas pressure and oil temperature in a frying pan in a closed state to obtain a crispy outer and tender inner texture of fried food. Technical Solutions

[0007] In order to solve the above technical problems, the present invention provides a temperature and pressure controlled frying device, comprising a frame, a pot body fixedly connected to the frame for holding edible oil for frying food, a heating device for supplying heat to the pot body and having a temperature sensor, a lid arranged directly above the pot body and capable of automatic lifting and lowering, and a frying basket installed on the bottom of the lid, an air intake assembly and an air outlet assembly controlled by a controller of the frying device are provided on the pot body, a pressure sensor for detecting the air pressure of the gas space in the pot body is provided on the pot body, the controller controls the air intake assembly to inflate the pot body when the air pressure is less than a set lower pressure limit, and controls the air outlet assembly to relieve the pressure of the gas in the pot body when the air pressure is greater than a set upper pressure limit.

[0008] Preferably, the temperature sensor is arranged in the pot body and is used to detect the oil temperature of the cooking oil, and the controller controls the heating device to heat the cooking oil in the pot body when the oil temperature is lower than a set temperature value.

[0009] Preferably, the air intake assembly includes a booster pump, an air intake pipe and an air intake valve, the air intake end of the air intake pipe is connected to the air outlet of the booster pump, the air outlet end of the air intake pipe is connected to the air intake hole provided on the pot body, and the air intake valve is a one-way valve.

[0010] Preferably, the air outlet assembly includes an air outlet pipe and an air outlet valve, the air inlet end of the air outlet pipe is connected to the air outlet hole provided on the pot body, and the air outlet end of the air outlet pipe is connected to the air inlet of the air outlet valve.

[0011] Preferably, the air outlet valve is an electric ball valve.

[0012] Preferably, the air outlet pipe is further provided with a safety pressure relief valve which automatically releases pressure when the air pressure in the pot body rises to a set limit pressure value.

[0013] Preferably, the heating device is an electric heating device immersed in the cooking oil, an electric heating device embedded in the pot wall, or an electromagnetic heating device arranged around the outer wall of the pot.

[0014] Preferably, the difference between the lower pressure limit and the upper pressure limit is 0-40 kPa, and the range of the lower pressure limit is 120-180 kPa. Beneficial effects

[0015] When existing fryers start working, the pressure slowly rises as the moisture in the food evaporates. However, the speed of this rise depends on the amount of food being heated: the more food, the faster the pressure rises, while the less food, the slower the pressure rises, resulting in inconsistent frying results. This device, on the other hand, uses an air pump to pump pressure into the oil cylinder during frying, stopping when the pressure reaches a specified level. If the pressure is too high, a pressure relief valve is used to release the pressure, maintaining a constant pressure throughout the frying process. This ensures consistent frying results even when the moisture content of different food portions is inconsistent. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] FIG1 is a schematic structural plan view of a temperature and pressure controlled frying device according to the present invention.

[0017] FIG2 is a front perspective schematic diagram of the temperature and pressure controlled frying device of the present invention.

[0018] FIG3 is a schematic perspective view of the rear side of the temperature and pressure controlled frying device of the present invention.

[0019] The numbers in the figure are frying device 100, frame 1, pot body 2, air inlet 21, air outlet 22, temperature sensor 23, electromagnetic coil 3, lid 4, frying basket 5, pressure sensor 6, booster pump 71, air inlet pipe 72, air inlet valve 73, air outlet pipe 81, air outlet valve 82, hammer-type pressure relief valve 91, safety pressure relief valve 92, and pressure gauge 93. Best Mode for Carrying Out the Invention

[0020] The temperature and pressure controlled frying device 100 (hereinafter referred to as the frying device 100) of the present invention, during the frying process, pumps gas into a sealed frying chamber of the frying device 100 (a sealing strip is provided between the lid 4 and the pot body 2, and the sealed frying chamber is formed when the lid 4 is closed on the pot body 2) via a booster pump 71, rapidly bringing the sealed frying chamber into a high-pressure state, and controlling the air pressure in the gas space within the sealed frying chamber within a set high-pressure range. Simultaneously, a temperature sensor 23 is provided to detect the frying oil temperature so as to control the oil temperature in the sealed frying chamber to a set frying temperature. The present invention can control the pressure and temperature of the entire frying process at a constant high-pressure and high-temperature state, thereby ensuring the consistency and quality of the products of different fried foods.

[0021] Specifically, as shown in Figures 1-3, the frying device 100 includes a frame 1, a pot body 2 fixed to the frame 1 for holding cooking oil for frying food, a heating device for supplying heat to the pot body 2 and having a temperature sensor 23, a lid 4 arranged directly above the pot body 2 and capable of automatic lifting, a frying basket 5 installed on the bottom surface of the lid 4, an air inlet assembly, an air outlet assembly, a pressure sensor 6 and a controller.

[0022] The structures of the frame 1, pot body 2, lid 4 and frying basket 5 can all refer to the utility model patent previously applied for by the applicant (the invention name is a deep fryer, application number is 202320665655.5, authorization publication number is CN219629445U), and will not be repeated here.

[0023] The main improvements of the present invention are the air inlet assembly, the air outlet assembly, the pressure sensor 6, the heating device and the temperature sensor 23. The improvements of the present invention are described in detail below through specific implementation methods.

[0024] 1. Air intake assembly

[0025] The air intake assembly is arranged on the pot body 2 and can deliver gas into the pot body 2 when the pot body 2 needs to be pressurized.

[0026] Specifically, as shown in Figures 1 and 3, the air intake assembly includes a booster pump 71, an air intake pipe 72 and an air intake valve 73. The booster pump 71 is preferably a 980W air pump, which is fixed on the frame 1 on the rear side of the pot body 2. The air outlet of the booster pump 71 is connected to the air intake end of the air intake pipe 72, and the air intake of the booster pump 71 is connected to the external environment.

[0027] An air inlet hole 21 is provided on the rear side wall of the pot body 2 , and the air outlet end of the air inlet pipe 72 passes through the air inlet hole 21 and is placed in the pot body 2 , and the air inlet pipe 72 and the air inlet hole 21 are sealed.

[0028] The air inlet valve 73 is a one-way valve and is arranged on the air inlet pipe 72. By arranging the one-way valve on the air inlet pipe 72, the gas in the pot body 2 can be prevented from leaking out from the air inlet pipe 72 after passing through the booster pump 71, thereby ensuring the airtightness of the closed cooking chamber.

[0029] The booster pump 71 is electrically connected to the controller, and the controller controls the opening and closing of the booster pump 71 to automatically inflate the pot body 2 .

[0030] 2. Gas outlet assembly and pressure sensor 6

[0031] The air outlet assembly is used to release pressure in the sealed frying chamber. Specifically, the air outlet assembly includes an air outlet pipe 81 and an air outlet valve 82. The air inlet end of the air outlet pipe 81 is connected to the air outlet hole 22 provided on the pot body 2, and the air outlet end of the air outlet pipe 81 is connected to the air inlet of the air outlet valve 82.

[0032] Preferably, the air outlet valve 82 adopts an electric ball valve, which is electrically connected to the controller. When the air pressure in the pot body 2 is greater than the set pressure upper limit, the controller controls the opening of the electric ball valve to relieve the pressure of the pot body 2.

[0033] The pressure sensor 6 is provided on the pot body 2 and is used to detect the air pressure value of the gas space in the pot body 2. Preferably, the pressure sensor 6 is a MIK-P300G pressure transmitter, which is installed on the outlet pipe 81 and close to the outlet hole 22.

[0034] The difference between the lower pressure limit and the upper pressure limit of the gas space in the pot body 2 of the present invention is 0-40 kPa, and the preferred difference is 10 kPa, 20 kPa, or 30 kPa.

[0035] The lower pressure limit is in the range of 120-180 kPa, and different lower pressure limits can be set within this range according to the type and amount of fried food.

[0036] For example, the difference between the lower pressure limit and the upper pressure limit is set to 10 kPa, the lower pressure limit is 160 kPa, and the upper pressure limit is 170 kPa. That is, when the pressure sensor 6 detects that the air pressure value in the pot body 2 is lower than 160 kPa, the controller controls the booster pump 71 to open and inflate the pot body 2 to rapidly increase the air pressure in the pot body 2; when the pressure sensor 6 detects that the air pressure value in the pot body 2 is between 160 kPa and 170 kPa, the controller controls the booster pump 71 to close; when the pressure sensor 6 detects that the air pressure value in the pot body 2 is greater than 170 kPa, the controller controls the electric ball valve to open to relieve the pressure of the pot body 2.

[0037] The air inlet assembly, the air outlet assembly and the pressure sensor 6 can keep the pressure in the pot body 2 constant within the set pressure range (the optimal frying pressure range is then determined based on the different ingredients within the above pressure range), ensuring that the pressure in the closed frying chamber is in a constant high-pressure state during the frying cooking process, thereby improving cooking efficiency and making the fried food crispy on the outside and tender on the inside.

[0038] When the pressure in the closed frying chamber is high, the moisture in the fried food evaporates slowly. Within the set temperature and frying time, more moisture remains in the food, making the fried food crispy on the outside and tender on the inside.

[0039] In order to further ensure the safety of the frying process and to prevent the fried food from being over-fried in the event of failure of the electric ball valve, a weight-type pressure relief valve 91 is connected to the air outlet pipe 81. The weight-type pressure relief valve 91 automatically opens to relieve pressure when the air pressure in the pot body 2 is equal to the upper pressure limit or slightly greater than the upper pressure limit.

[0040] This type of mechanical pressure relief valve can accurately and consistently maintain a safe and stable pressure. Once overpressure occurs, the pressure relief valve can fully open and release the pressure immediately. At the same time, its installation position is flexible and it is easy to inspect, dismantle and maintain.

[0041] To further ensure the safety and reliability of the frying device 100, a safety pressure relief valve 92 is provided on the air outlet pipe 81 to automatically release the pressure when the air pressure in the pot body 2 rises to a set limit pressure value. Preferably, the limit pressure value is 240 kPa.

[0042] Preferably, in order to facilitate real-time observation of the air pressure in the pot body 2 during the frying process, a pressure gauge 93 is further provided on the air outlet pipe 81.

[0043] 3. Heating device and temperature sensor 23

[0044] The heating device of the present invention preferably has the following three types:

[0045] 1) The heating device is an electric heating device immersed in cooking oil.

[0046] The electric heating device is a plurality of annular heating tubes arranged along the inner wall of the pot body 2. By arranging the heating tubes inside the pot body 2, the cooking oil in the pot body 2 can be directly heated, and the heat conduction efficiency is high.

[0047] 2) The heating device is an electric heating device embedded in the pot wall of the pot body 2.

[0048] The electric heating device is an electric heating wire, and the pot body 2 is a metal die-casting made by the existing die-casting process. The metal die-casting is preferably an aluminum casting, which has good thermal conductivity and low cost.

[0049] Specifically, an insulated heating wire (such as a heating tube) is coiled in the inner cavity formed by the die-casting mold. The heating wire is arranged in a spiral direction from bottom to top in the inner cavity with the axis of the pot body 2 as the center and is evenly distributed. The aluminum casting pot is made by filling aluminum powder into the inner cavity at high pressure. The heating wire is placed in the aluminum casting pot and fixedly connected to the aluminum powder to form an integrated structure to ensure the heat conduction effect of the heating wire.

[0050] 3) The heating device is an electromagnetic heating device arranged around the outer wall of the pot body 2.

[0051] As shown in Figures 1 and 3, the electromagnetic heating device is an electromagnetic coil 3, and the pot body 2 is preferably made of a magnetic conductive material. The heating device is set on the periphery of the pot body 2 using electromagnetic heating. Compared with the solution of setting the heating device inside the pot body 2, it has the advantages of easy cleaning without sanitary dead corners and high internal space utilization.

[0052] The temperature sensor 23 is disposed in the pot body 2 and is used to detect the temperature of the cooking oil. The temperature sensor 23 is preferably a platinum resistor pt1000.

[0053] When the controller receives information that the oil temperature detected by the temperature sensor 23 is lower than the set temperature value, the controller controls the heating device to heat the cooking oil in the pot body 2.

[0054] The set temperature value can be set according to the type and amount of food to be fried each time. Preferably, the set temperature value is selected between 150°C and 180°C.

[0055] The present invention performs constant high-temperature and high-pressure frying by controlling temperature and pressure. Under high temperature conditions, the outer layer of food can be quickly roasted to a crisp, forming a protective shell, locking in internal moisture while preventing the interior of the food from directly contacting the oil and absorbing excessive oil. In addition, under high pressure, the heat conduction efficiency of the oil is higher, and the cooking time of the food is shorter, thereby maintaining the original flavor of the food. Modes for Carrying Out the Invention

[0056] Type here a paragraph describing embodiments of the invention. Industrial Applicability

[0057] Type your industrial applicability description paragraph here. Sequence Listing Free Content

[0058] Type your sequence listing free description paragraph here.

Claims

1. A temperature-controlled and pressure-controlled frying device, comprising a frame (1), a pot (2) fixed to the frame (1) for holding edible oil for frying food, a heating device for supplying heat to the pot (2) and having a temperature sensor (23), a lid (4) arranged directly above the pot (2) and capable of automatically rising and falling, and a frying basket (5) mounted on the bottom surface of the lid (4), characterized in that: An air inlet assembly and an air outlet assembly controlled by a controller of the frying device (100) are provided on the pot body (2). A pressure sensor (6) for detecting the air pressure of the gas space in the pot body (2) is provided on the pot body (2). When the air pressure is less than a set lower pressure limit, the controller controls the air inlet assembly to inflate air into the pot body (2). When the air pressure is greater than a set upper pressure limit, the controller controls the air outlet assembly to release the pressure of the gas in the pot body (2).

2. The temperature and pressure controlled frying device according to claim 1, characterized in that: The temperature sensor (23) is arranged in the pot body (2) and is used to detect the oil temperature of the cooking oil. When the oil temperature is lower than a set temperature value, the controller controls the heating device to heat the cooking oil in the pot body (2).

3. The temperature and pressure controlled frying device according to claim 2, wherein: The air intake assembly comprises a booster pump (71), an air intake pipe (72) and an air intake valve (73); the air intake end of the air intake pipe (72) is connected to the air outlet of the booster pump (71); the air outlet end of the air intake pipe (72) is connected to the air intake hole (21) provided on the pot body (2); and the air intake valve (73) is a one-way valve.

4. The temperature and pressure controlled frying device according to claim 3, characterized in that: The air outlet assembly comprises an air outlet pipe (81) and an air outlet valve (82); the air inlet end of the air outlet pipe (81) is connected to the air outlet hole (22) provided on the pot body (2); and the air outlet end of the air outlet pipe (81) is connected to the air inlet of the air outlet valve (82).

5. The temperature and pressure controlled frying device according to claim 4, characterized in that: The air outlet valve (82) is an electric ball valve.

6. The temperature and pressure controlled frying device according to claim 5, characterized in that: A safety pressure relief valve (92) is also provided on the air outlet pipe (81) for automatically releasing pressure when the air pressure in the pot body (2) rises to a set limit pressure value.

7. The temperature and pressure controlled frying device according to claim 6, characterized in that: The heating device is an electric heating device immersed in the edible oil, an electric heating device embedded in the pot wall of the pot body (2), or an electromagnetic heating device arranged around the outer wall of the pot body (2).

8. The temperature and pressure controlled frying device according to claim 1, wherein: The difference between the lower pressure limit and the upper pressure limit is 0-40 kPa, and the range of the lower pressure limit is 120-180 kPa.

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