Deep-frying device with function of easily taking out materials

Abstract

The invention discloses a deep-frying device with a function of easily taking out materials. The deep-frying device comprises a shell, a deep fryer is arranged on the top in the shell, and a baffle isarranged at the position, corresponding to the top of the deep fryer, of the top of the shell. The deep fryer is of a semi-circular arc-shaped shell structure, a rotary roller is sleeved in the center of the deep fryer, and roller shafts at the two ends of the rotary roller are sleeved with bearings which are arranged at the corresponding positions of the side wall of the shell. According to thedeep-frying device with the function of easily taking out the materials, the structure is ingenious, arrangement is reasonable, quick deep frying is achieved, and the materials are conveniently takenout. During work, materials are placed in net containers, net covers are closed and fixedly locked, the rotary roller is driven to drive the net containers to enter the deep fryer, and the materials are deep-fried in the deep fryer. Electric heating pipes are arranged in the deep fryer, temperature sensors are arranged, the oil temperature is convenient to control, after deep frying of the materials is finished, the rotary roller is driven to lift the net container out of the deep fryer, after cooling, the net cover is opened, and the materials are easily taken out; multiple kinds of materialscan be placed into different net containers for separation, and tainting of odor is prevented.

Description

technical field [0001] The invention relates to the technical field of food processing equipment, in particular to a frying equipment convenient for taking out materials. Background technique [0002] The process of heating food in cooking oil (the liquid level of the oil is higher than the height of the food) is called frying. Frying is a processing method of cooked and dried food, that is, the process of placing food in oil at a relatively high temperature to heat and quickly ripen it. Frying can kill microorganisms in food, prolong the shelf life of food, improve food flavor, increase food nutritional value, and endow food with a unique golden color. Roasted nut products after frying have the characteristics of crispy, crispy, tender and beautiful in color. When the fried products are processed, the oil can provide fast and uniform heat conduction energy, the surface temperature of the food rises rapidly, the water vaporizes, and a dry layer appears on the surface. , fo...

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Problems solved by technology

[0003] However, the traditional frying equipment has a rigid structure and a single function, especially the low frying efficiency and inconvenient operation

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