CN104799682B - Make the method for designing of the pan of fritters of twisted dough - Google Patents
Make the method for designing of the pan of fritters of twisted dough Download PDFInfo
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- CN104799682B CN104799682B CN201510274260.2A CN201510274260A CN104799682B CN 104799682 B CN104799682 B CN 104799682B CN 201510274260 A CN201510274260 A CN 201510274260A CN 104799682 B CN104799682 B CN 104799682B
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Abstract
Present invention relates particularly to the method for designing of a kind of pan making fritters of twisted dough.The present invention discloses the method for designing of a kind of pan making fritters of twisted dough, it is characterised in that pan is configured with receiving district wide at the top and narrow at the bottom；The main thermal treatment zone is set in the bottom accommodating district, the auxiliary thermal treatment zone is set in the both sides of the main thermal treatment zone；The air inlet communicated with the external world is set in the bottom of cooker racks, the first ventilating duct communicated with air inlet is set in the bottom of cooker racks, the second ventilating duct that first communicated with the first ventilating duct confluxes chamber and chamber of confluxing with first communicates is set between cooker racks with handle, between cover, handle and cooker racks three, arrange second communicated with the second ventilating duct conflux chamber, the air outlet that chamber of confluxing with second communicates is set between cover with the edge of opening of liner, makes the air outlet median plane towards liner.The fritters of twisted dough profile that the pan designed by the design method is made does not bends, and qualification rate is high, and fritters of twisted dough are heated evenly, and appearance luster is consistent, can make multiple qualified fritters of twisted dough simultaneously.
Description
Technical field
The present invention relates to the method for designing of a kind of kitchen cooker, be specifically related to the method for designing of a kind of pan making fritters of twisted dough.
Background technology
The pan of existing making fritters of twisted dough is generally circular in cross section, float over the fritters of twisted dough on pasta to move to the edge of pan under the mobilization of oil body, finally rest in the edge of pan, owing to resting on the edge of pan for a long time, the profile of fritters of twisted dough can bend to the profile similar to edge, the outer of fritters of twisted dough is formed as arc, reduces the qualification rate of fritters of twisted dough.In order to maintain not bending straight of fritters of twisted dough profile, the artificial middle part that the fritters of twisted dough being in edge move to pan is needed to continue fried, in order to improve productivity, pan would generally be processed multiple fritters of twisted dough simultaneously, owing to pan is circular, and fritters of twisted dough are strips, therefore, the region that can place the most straight fritters of twisted dough in pan is the middle part of pan, the most straight fritters of twisted dough are not placed near pan edge, unless fritters of twisted dough are bent, and the fritters of twisted dough bent are not certified products, therefore, the productivity of circular pan is the highest, and manufacturing process needs artificial constantly maintenance fritters of twisted dough position in pan, add cost of labor.
Summary of the invention
How to avoid fritters of twisted dough manufacturing process occurs buckling phenomenon, maintain the straight profile of fritters of twisted dough and without manual intervention, and then raising qualification rate and minimizing cost of labor become the problem that the present invention needs to solve.
It is an object of the invention to solve the problems referred to above, and the method for designing of a kind of pan making fritters of twisted dough is provided.
To this end, the present invention provides the method for designing of a kind of pan making fritters of twisted dough, it includes providing cooker racks, liner, cover and handle, it is characterised in that pan is configured with a receiving district wide at the top and narrow at the bottom, makes the square aperture in receiving district upward；Accommodate district bottom along its longitudinally disposed main thermal treatment zone, arrange in the both sides of the main thermal treatment zone auxiliary thermal treatment zone；In the bottom of cooker racks along its longitudinally disposed and extraneous air inlet communicated, the first ventilating duct communicated along its horizontally set with air inlet in the bottom of cooker racks, the second ventilating duct that first communicated with the first ventilating duct confluxes chamber and chamber of confluxing with first communicates is set between cooker racks with handle, at cover, arrange second communicated with the second ventilating duct between handle and cooker racks three to conflux chamber, the air outlet that chamber of confluxing with second communicates is set between cover with the edge of opening of liner, make the air outlet median plane towards liner, angle between the liquid level in the wind direction of air outlet and liner is arranged to acute angle.
Specifically, described air inlet and the first ventilating duct are arranged in the collection hot-zone bottom cooker racks, second ventilating duct is arranged at below the second plane or the 3rd plane of cooker racks, space between the second cambered surface of cooker racks or the 3rd cambered surface and handle is arranged to first conflux chamber, second plane or the 3rd interplanar space of the first groove arranged on handle with cooker racks are arranged to the second ventilating duct, space between the stile of cover, handle and cooker racks is arranged to second conflux chamber, the space of cover Yu liner edge is arranged to air outlet.
Specifically, described handle is arranged and has with the second cambered surface of cooker racks with the stationary plane that the first plane of cooker racks fits tightly the first supporting surface of certain distance parallel with the second plane of cooker racks and there are the second supporting surface of certain distance, the installed surface being parallel to stationary plane and the two sides fitted tightly with cooker racks, be used for receiving hands by the space that stationary plane, the first supporting surface, the second supporting surface, installed surface and two sides surround.
Specifically, orientate described collection hot-zone as region that the first plane bottom by cooker racks, the second cambered surface, the first cambered surface and the 3rd cambered surface surround, by the second cambered surface, the first plane is connected with the second plane transition, by the 3rd cambered surface, the first plane is connected with the 3rd plane transition, by the first cambered surface, the second plane is connected with the 3rd plane transition；Second plane and the 3rd plane are arranged to the median plane about the first cambered surface symmetrical, the second cambered surface and the 3rd cambered surface are arranged to the median plane about the first cambered surface symmetrical, are arranged to be mutually perpendicular to the 3rd plane by the second plane.
Specifically, the interior shape that the perisporium of described liner is arranged to cooker racks is matched, and liner fits tightly with cooker racks.
Preferably, the described main thermal treatment zone is arranged at the top of collection hot-zone, the described auxiliary thermal treatment zone is arranged at the second plane or the top of the 3rd plane of cooker racks.
Preferably, the material of described liner is set to food stage rustless steel.
Beneficial effect
Compared with the pan of typical round, the pan designed by method for designing disclosed by the invention is had the advantage that
1. it is positioned at the top of collection hot-zone due to the main thermal treatment zone, so the temperature of the main thermal treatment zone is apparently higher than the temperature of the auxiliary thermal treatment zone of both sides, therefore, under the effect of the temperature difference, the oil near the first cambered surface can up move, oil near the second plane or the 3rd plane can move down toward the first cambered surface, the fritters of twisted dough swum on pasta move to the edge of liner under the flowing of oil body, until fritters of twisted dough rest in edge, owing to edge that is second plane of liner or the 3rd plane or stile are tabular, so the profile of fritters of twisted dough can keep its straight state, improve the qualification rate of fritters of twisted dough.
The most straight fritters of twisted dough can roll in the edge of liner under the oil body of flowing and the air-flow synergy of air outlet, and rolling contributes to the thermally equivalent of fritters of twisted dough, and then makes fritters of twisted dough appearance luster consistent, improves the condition of fritters of twisted dough.
3. the receiving district of square aperture can make multiple fritters of twisted dough simultaneously, and each fritters of twisted dough are complete and straight, this improves the productivity making fritters of twisted dough.
Accompanying drawing explanation
In explanation below in reference to the accompanying drawing embodiment to being given as non-limiting example, the present invention and superiority thereof will be better understood, accompanying drawing is as follows:
Fig. 1 is the axonometric chart of the pan of making fritters of twisted dough disclosed by the invention；
Fig. 2 is the perspective cut-away view of Fig. 1, adds fritters of twisted dough, and oil is not shown；
Fig. 3 is the exploded perspective view of Fig. 1；
Fig. 4 is the front view of Fig. 2；
Fig. 5 is the axonometric chart that circular pan makes fritters of twisted dough；
Fig. 6 is the top view of Fig. 5；
Fig. 7 is the sectional view of circular pan in Fig. 5；
Fig. 8 is the schematic diagram that the oil in pan circular in Fig. 5 is all poured into the pan in Fig. 1；
Fig. 9 is the axonometric chart making fritters of twisted dough of the pan in Fig. 8 and oil；
Figure 10 is the top view of Fig. 9；
Figure 11 is the three-dimensional cutaway view along its longitudinal direction of the cooker racks in Fig. 1；
Figure 12 is that the cooker racks in Fig. 1 is along its horizontal three-dimensional cutaway view；
Figure 13 is the axonometric chart of the handle in Fig. 1；
Figure 14 is the axonometric chart at another visual angle of the handle in Fig. 1
Figure 15 is the sectional view in Figure 14 along A-A direction；
Description of reference numerals
1. cooker racks；2. liner；3. handle；4. cover；5. gripper shoe；6. air inlet；7. the first ventilating duct；8. first confluxes chamber；9. the second ventilating duct；10. second confluxes chamber；11. air outlets；0. fritters of twisted dough；101. first planes；102. second planes；103. the 3rd planes；104. first cambered surfaces；105. second cambered surfaces；106. the 3rd cambered surfaces；107. collection hot-zones；108. breach；Facade before 109.；Facade after 110.；111. first receiving compartments；112. first through holes；113. second through holes；114. stile；115. second receiving compartments；116. abnormity through holes；31. stationary planes；32. first supporting surfaces；33. second supporting surfaces；34. installed surfaces；35. first grooves；36. second grooves；37. sides；38. third through-holes；39. the 3rd receiving compartments.
Detailed description of the invention
As shown in figures 1 and 3, it it is a kind of embodiment of a kind of pan making fritters of twisted dough disclosed by the invention, it has the cooker racks 1 of 1 square profiles, and it is removably equipped with 2 handles, 3,4 gripper shoes, 2,2 covers 4 of 5,1 liner and several fastening bolts and nut.As is illustrated by figs. 11 and 12, the middle part of cooker racks 1 is provided with one for the first receiving compartment 111 receiving liner 2, each side the arranging one and respectively arrange two for the special-shaped through hole 116 receiving gripper shoe 5 for the second receiving compartment 115 receiving handle 3, the forward and backward facade 109,110 of cooker racks 1 of cooker racks 1.First handle 3 is assembled in the second receiving compartment 115, again gripper shoe 5 is assembled in the special-shaped through hole 116 of cooker racks 1, with fastening bolt and nut, gripper shoe 5 is fastened with handle 3 again, make handle 3 without departing from cooker racks 1 position-limiting action of gripper shoe 5 by abnormity through hole 116；Liner 2 is put into the first containing cavities 111 of cooker racks 1 again, by interference fit between the two, liner 2 can be made to fit tightly the first receiving compartment 111 of cooker racks 1.Finally cover 4 is embedded in the second groove 36 of handle 3 correspondence (see Figure 13), by interference fit between the two, cover 4 can be made to fasten on the handle 3.After assembling, pan has a receiving district wide at the top and narrow at the bottom, accommodates the square aperture in district upward, accommodates district and is used for accommodating oil and fritters of twisted dough.
As is illustrated by figs. 11 and 12, it it is the vertical and horizontal perspective cut-away view of cooker racks 1, the bottom of cooker racks 1 is provided with the first plane 101, the middle part of the first plane 101 sets up the entity of protrusion, both sides to the left and right, the top of entity respectively extend a plane, it is respectively the second plane 102 and the 3rd plane 103, first plane 101 is connected by the second cambered surface 105 transition with the second plane 102, first plane 101 is connected by the 3rd cambered surface 106 transition with the 3rd plane 103, and the second plane 102 is connected by the first cambered surface 104 transition with the 3rd plane 103；Second plane 102 and the 3rd plane 103 are symmetrical about the median plane of the first cambered surface 104, and the second cambered surface 105 and the 3rd cambered surface 106 are symmetrical about the median plane of the first cambered surface 104, and the second plane 102 is vertically arranged with the 3rd plane 103.The top of the second plane 102 and the 3rd plane 103 is provided with stile 114 straight up, the forward and backward facade 109,110 of cooker racks 1 is each provided with a breach 108 for liner 2 lip of stepping down at top, second plane the 102, the 3rd plane the 103, first cambered surface 104, front facade 109, rear facade 110 and stile 114 surround one for the first receiving compartment 111 receiving liner 2.The substantial definition surrounded by first plane the 101, second cambered surface the 105, first cambered surface 104 and the 3rd cambered surface 106 is collection hot-zone 107, there is the first through hole 112 collection hot-zone 107 along the axially arranged of the first cambered surface 104, first through hole 112 runs through the forward and backward facade 109,110 of cooker racks 1, collection hot-zone 107 is provided with 5 the second through holes 113 equally spacedly along the left and right directions of cooker racks 1, second through hole 113 runs through the second cambered surface 105 and the 3rd cambered surface 106, and the second through hole 113 communicates with the first through hole 112.
As shown in figure 15, it it is the sectional view of handle 3, it is provided with stationary plane 31, the end of stationary plane 31 has extended vertically upwards the first supporting surface 32, the end of the first supporting surface 32 rolls to stationary plane 31 and tiltedly extends the second supporting surface 33, the end of the second supporting surface 33 is extended with installed surface 34, and installed surface 34 is parallel with stationary plane 31.
As shown in figure 14, it it is the axonometric chart of handle 3, handle 3 is made up of stationary plane the 31, first supporting surface the 32, second supporting surface 33, installed surface 34 and two sides 37, stationary plane the 31, first supporting surface the 32, second supporting surface 33, installed surface 34 and two sides 37 surround an opening the 3rd receiving compartment 39 for receiving hands to the right, and the two sides 37 of handle 3 are each provided with two for the third through-hole 38 assembling fastening bolt.
As shown in figure 13, being the axonometric chart of handle 3, the second supporting surface 33 is provided with 11 the first grooves 35 equally spacedly, and the first groove 35 extends to the first supporting surface 32 and installed surface 34, and installed surface 34 is provided with the second groove 36 for receiving portion cover 4.
As shown in Figure 2 and Figure 4, it it is the cut away view of pan, owing to liner 2 has the perisporium that the interior shape with cooker racks 1 matches, and liner 2 fits tightly with cooker racks 1, so the heat that cooker racks 1 collects hot-zone 107 can be transmitted at the corresponding bottom of liner 2 well, the second plane 102 of cooker racks 1 and the heat of the 3rd plane 103 can also be transmitted to the side of liner 2 correspondence well.Owing to the temperature of collection hot-zone 107 is apparently higher than the second plane 102 or temperature of the second plane 102, so the bottom accommodating district in liner 2 becomes the main thermal treatment zone, two inclined-planes of the both sides of the main thermal treatment zone, i.e. liner 2 become the auxiliary thermal treatment zone.
Stationary plane 31 on handle 3 fits tightly with the first plane 101 of cooker racks 1, first supporting surface 32 of handle 3 has certain distance with the second cambered surface 105 or the 3rd cambered surface 106 of cooker racks 1, and the second supporting surface 33 of handle 3 is parallel with the second plane 102 of cooker racks 1 or the 3rd plane 103 and has certain distance.
Cover 4 is partially submerged into the installed surface 34 of handle 3, and the inner top surface of cover 4 has certain distance with the upper end face of liner 2.
nullThe bottom of cooker racks 1 along its first longitudinally disposed through hole 112 as the air inlet 6 communicated with the external world，The bottom of cooker racks 1 along the second through hole 113 of its horizontally set as the first ventilating duct 7 communicated with air inlet 6，The cavity formed between the second cambered surface 105 of the first supporting surface 32 of handle 3 and cooker racks 1 or the 3rd cambered surface 106 confluxes chamber 8 as first communicated with the first ventilating duct 7，The second ventilating duct 9 that cavity between the second plane 102 of the first groove 35 on the second supporting surface 33 of handle 3 and cooker racks 1 or the 3rd plane 103 communicates as chamber 8 of confluxing with first，Cover 4 and the installed surface 34 of handle 3、The cavity that the stile 114 of cooker racks 1 surrounds confluxes chamber 10 as second communicated with the second ventilating duct 9，The air outlet 11 that space between the edge of opening of the liner 2 i.e. upper end face of liner 2 with the inner top surface of cover 4 communicates as chamber 10 of confluxing with second，Air outlet 11 is towards the median plane of liner 2，The angle between liquid level in the wind direction of air outlet 11 and liner 2 is 10 degree.
As shown in Figure 5, Figure 6, being the schematic diagram making fritters of twisted dough 0 of the pan of typical round, oil can flow, as shown in Figure 7 due to the effect oil of the temperature difference after being heated in pot.Fritters of twisted dough 0 in circular pan can move to the edge of pan under the mobilization of oil body, finally rest in the edge of pan, owing to resting on the edge of pan for a long time, the profile of fritters of twisted dough 0 can bend to the profile similar to edge, the outer arc that is formed as of fritters of twisted dough 0, the fritters of twisted dough 0 of bending are defective work, in order to maintain not bending straight of fritters of twisted dough 0 profile, the artificial middle part that the fritters of twisted dough 0 being in edge move to pan is needed to continue fried, to make qualified fritters of twisted dough 0.
In order to improve productivity, pan would generally be processed multiple fritters of twisted dough 0 simultaneously, owing to pan is circular; and fritters of twisted dough 0 are strips; therefore, the region that can place the most straight fritters of twisted dough 0 in pan is the middle part of pan, does not places the most straight fritters of twisted dough 0 near pan edge; unless fritters of twisted dough are bent; and the fritters of twisted dough 0 bent are not certified products, therefore, circular pan makes 5 fritters of twisted dough 0; in the case of there is no manual intervention, 3 qualified fritters of twisted dough 0 can only be produced.
As shown in Figure 8, in order to square pan is contrasted with typical round pan, the oil in circular pan is all poured in square pan.After heating, as shown in Figure 4, owing to the temperature of the main thermal treatment zone is apparently higher than the temperature assisting the thermal treatment zone, therefore, under the effect of the temperature difference, the oil near the first cambered surface 104 can up move, oil near the second plane 102 or the 3rd plane 103 can move down toward the first cambered surface 104, the fritters of twisted dough 0 swum on pasta move to the edge of liner 2 under the flowing of oil body, until fritters of twisted dough 0 rest in edge, owing to the edge of liner 2 is tabular, so the profile of fritters of twisted dough 0 can keep its straight state, belong to certified products.
After pan heating, under the effect of the temperature difference, the temperature of the air in vent in collection hot-zone 107 is higher than the air themperature in the second ventilating duct 9, and air outlet 11 is positioned at the top of pan, so under stack effect, enter from the external world air vent can sequentially pass through the first ventilating duct 7, first conflux chamber the 8, second ventilating duct 9, second conflux chamber 10, finally discharge from air outlet 11.The air-flow discharged from air outlet 11 and the angle substantially 10 degree of pasta, the air-flow in this direction blows the upper edge at the fritters of twisted dough 0 near liner 2 edge, fritters of twisted dough 0 are made to overturn around its axis both clockwise, the mobilization of oil body can assist the upset voluntarily of fritters of twisted dough, rolling contributes to the thermally equivalent of fritters of twisted dough 0, and then make fritters of twisted dough 0 appearance luster consistent, improve the condition of fritters of twisted dough 0.
In order to improve productivity, square pan is processed multiple fritters of twisted dough 0 simultaneously, oil mass according to accommodating in district can place 5 fritters of twisted dough 0, it is square owing to accommodating the opening in district, and fritters of twisted dough 0 are strip, so 5 fritters of twisted dough 0 can and be listed in receiving district, straight fritters of twisted dough 0 can be around the axis rolling of fritters of twisted dough 0 in accommodating district under the effect of the oil body of flowing, particularly roll in edge, therefore, square pot makes 5 fritters of twisted dough 0, in the case of there is no manual intervention, 5 qualified fritters of twisted dough 0 can be produced, such as Fig. 9, shown in 10.
When the material of cooker racks 1 is metal, such as ferrum, aluminum, copper, or metal alloy material, the first plane 101 of cooker racks 1 can be placed on naked light and directly heat.When the material of cooker racks 1 is ferrum, the first plane 101 of cooker racks 1 can be positioned on electromagnetic oven heating.The material of liner 2 uses food stage rustless steel, and the fritters of twisted dough so made reach the rank of safe edible.
Owing to collecting the effect of hot-zone 107, make to accommodate that the oil temperature in district will not change is the fastest, particularly when multiple new fritters of twisted dough doughs are just put into, oil temperature can reduce, but the heat in collection hot-zone 107 can rapid additional heat, make that oil temperature will not drop is too fast, make oil temperature still in can be fried temperature within the scope of.
Accommodate the oil body in district by the first main heating of cambered surface 104 above collection hot-zone 107, heating is assisted by the second plane 102 and the 3rd plane 103, such setting makes to accommodate district's centre, the oil body stream moved up together along its axial appearance above i.e. first cambered surface 104, and the oil body stream moved down together occurs at the second plane 102 or the 3rd plane 103, therefore, the oil body on pasta will present from the central authorities' phenomenon axially moved toward pan edge along the first cambered surface 104 accommodating district.So fritters of twisted dough 0 will be toward the edge-oriented movement of pan under the effect of oil stream after floating on pasta from oil, rather than rotate clockwise or counterclockwise on pasta, after fritters of twisted dough 0 move to edge, fritters of twisted dough can roll around the axis of self under the synergy of oil stream and air-flow, rolling can make fritters of twisted dough be heated evenly everywhere, and then makes uniform color.When there being multiple fritters of twisted dough 0 in pot, it is not necessary to manual intervention, fritters of twisted dough 0 can become such as Fig. 9, the formation shown in 10 by align themselves under the effect of oil stream.After fritters of twisted dough make, the oil in liner 2 can be poured in specified containers easily by the outwardly lip that opening part is arranged.
Circular pan is also round shape because of bottom heating surface, and therefore, the oil body on pasta can present the phenomenon that the middle part from pot is moved radially outward.Making the length direction of fritters of twisted dough reach unanimity with the radial direction of pot so fritters of twisted dough will rotate clockwise or counterclockwise after floating on pasta from oil under the effect of oil stream on pasta, the edge toward pot moves simultaneously.When pot has multiple fritters of twisted dough 0, can mutually answer back between multiple fritters of twisted dough 0, arrange in disorderly, cause space waste, need manual intervention by fritters of twisted dough marshalling, and then make pot accommodates more fritters of twisted dough 0.
Use cambered surface transition to connect between the plane of cooker racks 1 to make the Temperature Distribution of pan and transmit evenly, also allow for processing and manufacturing simultaneously.
Claims (7)
1. the method for designing of the pan making fritters of twisted dough, it includes providing cooker racks (1), liner (2), cover (4) and handle (3), it is characterized in that, pan is configured with a receiving district wide at the top and narrow at the bottom, makes the square aperture in receiving district upward；Accommodate district bottom along its longitudinally disposed main thermal treatment zone, arrange in the both sides of the main thermal treatment zone auxiliary thermal treatment zone；In the bottom of cooker racks (1) along its longitudinally disposed and extraneous air inlet (6) communicated, the first ventilating duct (7) communicated along its horizontally set with air inlet (6) in the bottom of cooker racks (1), the second ventilating duct (9) that first communicated with the first ventilating duct (7) confluxes chamber (8) and chamber (8) of confluxing with first communicates is set between cooker racks (1) with handle (3), in cover (4), arrange second communicated with the second ventilating duct (9) between handle (3) and cooker racks (1) three to conflux chamber (10), cover (4) with the air outlet (11) that chamber (10) of confluxing with second communicates is set between the edge of opening of liner (2), make the air outlet (11) median plane towards liner (2).
nullThe method for designing of a kind of pan making fritters of twisted dough the most according to claim 1，It is characterized in that，Described air inlet (6) and the first ventilating duct (7) are arranged in the collection hot-zone (107) of cooker racks (1) bottom，Second ventilating duct (9) is arranged at the second plane (102) or the 3rd plane (103) lower section of cooker racks (1)，Space between second cambered surface (105) of cooker racks (1) or the 3rd cambered surface (106) and handle (3) is arranged to first conflux chamber (8)，Space between upper for handle (3) the first groove (35) arranged and second plane (102) of cooker racks (1) or the 3rd plane (103) is arranged to the second ventilating duct (9)，By cover (4)、Space between the stile (114) of handle (3) and cooker racks (1) is arranged to second and confluxes chamber (10)，The space of cover (4) Yu liner (2) edge is arranged to air outlet (11).
The method for designing of a kind of pan making fritters of twisted dough the most according to claim 2, it is characterized in that, at the stationary plane (31) that upper the first plane (101) arranged with cooker racks (1) of described handle (3) fits tightly, with the first supporting surface (32) that second cambered surface (105) of cooker racks (1) has certain distance, parallel with second plane (102) of cooker racks (1) and there is second supporting surface (33) of certain distance, the installed surface (34) being parallel to stationary plane (31) and the two sides (37) fitted tightly with cooker racks (1), by stationary plane (31), first supporting surface (32), second supporting surface (33), the space that installed surface (34) and two sides (37) surround is for receiving hands.
The method for designing of a kind of pan making fritters of twisted dough the most according to claim 2, it is characterized in that, described collection hot-zone (107) is orientated as by first plane (101) of cooker racks (1) bottom, second cambered surface (105), the region that first cambered surface (104) and the 3rd cambered surface (106) surround, by the second cambered surface (105), the first plane (101) is connected with the second plane (102) transition, by the 3rd cambered surface (106), the first plane (101) is connected with the 3rd plane (103) transition, by the first cambered surface (104), the second plane (102) is connected with the 3rd plane (103) transition；Second plane (102) and the 3rd plane (103) are arranged to the median plane about the first cambered surface (104) symmetrical, second cambered surface (105) and the 3rd cambered surface (106) are arranged to the median plane about the first cambered surface (104) symmetrical, are arranged to be mutually perpendicular to the 3rd plane (103) by the second plane (102).
The method for designing of a kind of pan making fritters of twisted dough the most according to claim 2, it is characterized in that, it is arranged to match with the interior shape of cooker racks (1) by the perisporium of described liner (2), and liner (2) fits tightly with cooker racks (1).
The method for designing of a kind of pan making fritters of twisted dough the most according to claim 1, it is characterized in that, the described main thermal treatment zone is arranged at the top of collection hot-zone (107), the described auxiliary thermal treatment zone is arranged at the second plane (102) or the top of the 3rd plane (103) of cooker racks (1).
The method for designing of a kind of pan making fritters of twisted dough the most according to claim 1, it is characterised in that the material of described liner (2) is set to food stage rustless steel.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274260.2A CN104799682B (en) | 2015-05-26 | 2015-05-26 | Make the method for designing of the pan of fritters of twisted dough |
| AU2015100728A AU2015100728A4 (en) | 2015-05-26 | 2015-06-01 | Design Method for Cookware for Making Youtiao |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274260.2A CN104799682B (en) | 2015-05-26 | 2015-05-26 | Make the method for designing of the pan of fritters of twisted dough |
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| CN104799682A CN104799682A (en) | 2015-07-29 |
| CN104799682B true CN104799682B (en) | 2016-11-30 |
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| CN201510274260.2A Expired - Fee Related CN104799682B (en) | 2015-05-26 | 2015-05-26 | Make the method for designing of the pan of fritters of twisted dough |
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| AU (1) | AU2015100728A4 (en) |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4628804A (en) * | 1985-08-29 | 1986-12-16 | Belshaw Bros., Inc. | Doughnut making machine for moving objects through a frying tank |
| JP3770779B2 (en) * | 2000-08-04 | 2006-04-26 | 株式会社大和田製作所 | Peristaltic food baking machine, perishable food heating cooker and perishable food cooker |
| CN102018006A (en) * | 2010-06-17 | 2011-04-20 | 谭湘 | Fried dough stick frying box |
| CN202127750U (en) * | 2011-01-31 | 2012-02-01 | 赵成伟 | Special device for frying deep-fried twisted dough stick and fried dough twist |
| CN103098832A (en) * | 2011-11-15 | 2013-05-15 | 沈阳创达技术交易市场有限公司 | Equipment used for making fried food |
| CN202722366U (en) * | 2012-05-23 | 2013-02-13 | 王幸渠 | Full-automatic deep-fried dough stick making machine |
| CN102783505A (en) * | 2012-07-07 | 2012-11-21 | 张春平 | Fried bread stick frying machine |
-
2015
- 2015-05-26 CN CN201510274260.2A patent/CN104799682B/en not_active Expired - Fee Related
- 2015-06-01 AU AU2015100728A patent/AU2015100728A4/en not_active Ceased
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|---|---|
| CN104799682A (en) | 2015-07-29 |
| AU2015100728A4 (en) | 2015-07-02 |
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