Intelligent low-temperature vacuum fryer

A low-temperature vacuum frying and intelligent technology, applied in the direction of oil/fat baking, etc., can solve problems such as bad taste, fat thickening, affecting consumers' health, etc., achieve effective processing and improve accuracy

Active Publication Date: 2014-07-09
LAIYANG HENGRUN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Destruction, color, aroma, and taste are affected. Various chemical reactions occur in the oil components, resulting in rancidity and deterioration of frying oil. The oil will thicken, produce bad taste, and even produce some harmful or even carcinogenic substances, which will affect consumers healthy

Method used

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  • Intelligent low-temperature vacuum fryer
  • Intelligent low-temperature vacuum fryer
  • Intelligent low-temperature vacuum fryer

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Embodiment Construction

[0037] The above and other technical features and advantages of the present invention will be described in more detail below in conjunction with the accompanying drawings.

[0038] see figure 1As shown, it is a structural schematic diagram of a high-efficiency vacuum low-temperature fryer of the present invention, which includes a pot outer body 1, an inner pot 2 and a material pot 4, the pot outer body 1 is a sealed box, and the inner pot 2 is arranged on the pot Inside the outer body 1, the inner pot 2 is provided with a steam heating pipe 3, and one side of the outer body 1 of the pot is provided with a steam inlet pipe 14. There is a solenoid valve 15; the inner wall of the inner pot 2 is provided with a temperature sensor 8; the material pot 4 is arranged in the inner pot 2, and the said material pot is hole-shaped; the inner wall of the outer body 1 of the pot 4 on one side is provided with a first Driving device 9, the first driving device 9 is connected to one side o...

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Abstract

The invention relates to an intelligent low-temperature vacuum fryer comprising an outer member, an inner pot, and a foodstuff pot. The outer member is a sealed box. The inner pot is disposed in the outer member and used for carrying oil. A steam heating tube is disposed in the inner pot. One side of the outer member is provided with a steam incoming tube. The steam incoming tube is communicated with a gas inlet of the steam heating tube. The steam incoming tube is provided with an electromagnetic valve. A temperature sensor is disposed on the inner wall of the inner pot. The foodstuff pot is disposed in the inner pot. A first driver is disposed on the inner wall of the outer member on one side of the foodstuff pot. The first driver is connected to one side of the foodstuff pot through a drive arm. One end face of the outer member is provided with a pot door capable of sliding up and down. The outer wall of the outer member is provided with a second driver. The second driver is connected with the pot door through another drive arm. A feed hole of the outer member is provided with a food safety detection system. The intelligent low-temperature vacuum fryer has the advantages that intelligent video control is achieved and low-temperature frying of foods is guaranteed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an intelligent low-temperature vacuum fryer. Background technique [0002] Atmospheric pressure frying, the temperature is generally above 160°C. Food is fried at high temperature, and various nutrients in it are severely damaged. High temperature causes protein to burn and degrades and reduces nutritional value. High temperature also destroys fat-soluble vitamins in food, such as vitamin A, carotene and vitamin E, hindering the body's absorption and utilization of them. Destruction, color, aroma, and taste are affected. Various chemical reactions occur in the oil components, resulting in rancidity and deterioration of frying oil. The oil will thicken, produce bad taste, and even produce some harmful or even carcinogenic substances, which affect consumers healthy. Atmospheric pressure and high temperature fried foods have high oil content and high oil consumption. With the chang...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21B5/08
Inventor 梁翠芝徐敏吕忠华方文山
Owner LAIYANG HENGRUN FOODSTUFF
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