CN104799712B - Make the design method of the liner of the cookware of deep-fried twisted dough sticks - Google Patents
Make the design method of the liner of the cookware of deep-fried twisted dough sticks Download PDFInfo
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- CN104799712B CN104799712B CN201510274143.6A CN201510274143A CN104799712B CN 104799712 B CN104799712 B CN 104799712B CN 201510274143 A CN201510274143 A CN 201510274143A CN 104799712 B CN104799712 B CN 104799712B
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- dough sticks
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Abstract
The present invention relates to a kind of design method for the cookware for making deep-fried twisted dough sticks, and in particular to a kind of design method of liner.The present invention discloses a kind of design method of the liner for the cookware for making deep-fried twisted dough sticks, it includes providing a receiving area, it is characterized in that, liner is additionally provided with the first plane, the second plane and the first cambered surface, the first plane is connected with the second plane transition by the first cambered surface, the region that opening upwards are surrounded by the first plane, the first cambered surface, the second plane and forward and backward facade perpendicular to the first plane and the second plane is defined as receiving area, receiving area is arranged to have shape wide at the top and narrow at the bottom, and is open to be square.The deep-fried twisted dough sticks shape that the liner designed by the design method makes is not bent straight, and qualification rate is high, and deep-fried twisted dough sticks are heated evenly, and appearance luster is consistent, can make multiple qualified deep-fried twisted dough sticks at the same time, efficient.
Description
Technical field
The present invention relates to a kind of design method for the cookware for making deep-fried twisted dough sticks, and in particular to a kind of design method of liner.
Background technology
It is existing make deep-fried twisted dough sticks cookware it is generally circular in cross section, floating over the deep-fried twisted dough sticks on pasta can be under the mobilization of oil body
The edge movement of cookware, finally rests in the edge of cookware, due to resting on the edge of cookware, the shape meeting of deep-fried twisted dough sticks for a long time
The shape similar to edge is bent to, the outer of deep-fried twisted dough sticks is formed as arc, reduces the qualification rate of deep-fried twisted dough sticks.In order to maintain deep-fried twisted dough sticks shape
It is straight do not bend, it is necessary to manually by the deep-fried twisted dough sticks in edge be moved to cookware middle part continue it is fried, in order to improve yield, pot
Multiple deep-fried twisted dough sticks would generally be processed in tool at the same time, since cookware is circular, and deep-fried twisted dough sticks are strips, therefore, can be placed in cookware
The region of complete straight deep-fried twisted dough sticks is the middle part of cookware, complete straight deep-fried twisted dough sticks is not placed close to cookware edge, unless will
Deep-fried twisted dough sticks are bent, and curved deep-fried twisted dough sticks are not certified products, and therefore, the yield of circular cookware is not high, and are needed in manufacturing process manually
Position of the deep-fried twisted dough sticks in cookware is constantly maintained, adds cost of labor.
The content of the invention
How to avoid occurring buckling phenomenon in deep-fried twisted dough sticks manufacturing process, maintain the straight shape of deep-fried twisted dough sticks and without manual intervention, into
And improving qualification rate and reducing cost of labor becomes problem to be solved of the present invention.
It is an object of the invention to solve the above problems, and provide a kind of design side of the liner for the cookware for making deep-fried twisted dough sticks
Method.
For this reason, the present invention provides a kind of design method of the liner for the cookware for making deep-fried twisted dough sticks, it includes providing a receiving
Area, it is characterised in that liner is additionally provided with the first plane, the second plane and the first cambered surface, by the first cambered surface by the first plane
It is connected with the second plane transition, by the first plane, the first cambered surface, the second plane and perpendicular to the first plane and the second plane
The region that forward and backward facade surrounds opening upwards is defined as receiving area, receiving area is arranged to have shape wide at the top and narrow at the bottom, and open
Mouth is square.
Specifically, the stile extended perpendicularly outward is set at the edge of the square aperture.
Preferably, outwardly lip is set close to opening in the preceding facade or rear facade.
Preferably, first plane and the second plane are arranged to it is symmetrical on the median plane of the first cambered surface, by
One plane and the second plane are arranged to be mutually perpendicular to.
Preferably, the preferred food-grade stainless steel of the material of the liner.
Beneficial effect
Compared with the cookware of typical round, the liner of design method design disclosed by the invention has the following advantages：
1. since the temperature of the first cambered surface is apparently higher than the first plane of both sides, the temperature of the second plane, in temperature
Oil under the action of difference close to the first cambered surface can be moved up, can be toward the first cambered surface close to the oil of the first plane or the second plane
Move down, swim in the deep-fried twisted dough sticks on pasta and moved under the flowing of oil body to the edge of cookware, until deep-fried twisted dough sticks rest in edge, by
It is tabular in the edge of cookware i.e. the first plane or the second plane, so the shape of deep-fried twisted dough sticks can keep its straight state, improves
The qualification rates of deep-fried twisted dough sticks.
2. straight deep-fried twisted dough sticks can slowly roll under the action of the oil body of flowing in the edge of cookware, rolling contributes to
The thermally equivalent of deep-fried twisted dough sticks, and then make deep-fried twisted dough sticks appearance luster consistent, improve the condition of deep-fried twisted dough sticks.
3. the receiving area of square aperture can make multiple deep-fried twisted dough sticks at the same time, and each deep-fried twisted dough sticks is complete and straight, therefore,
Improve the yield for making deep-fried twisted dough sticks.
Brief description of the drawings
It is of the invention and its excellent below in reference to attached drawing in the explanation of the embodiment provided as non-limiting example
More property will be better understood that attached drawing is as follows：
Fig. 1 is the stereogram of the liner of the cookware of making deep-fried twisted dough sticks disclosed by the invention；
Fig. 2 is the perspective cut-away view of Fig. 1；
Fig. 3 is the stereogram that circular cookware makes deep-fried twisted dough sticks；
Fig. 4 is the top view of Fig. 3；
Fig. 5 is the schematic diagram that the oil in Fig. 3 in circular cookware is all poured into the liner in Fig. 1；
Fig. 6 is the stereogram for using liner and oil making deep-fried twisted dough sticks in Fig. 5；
Fig. 7 is the top view of Fig. 6；
Fig. 8 is the sectional view of circular cookware in Fig. 3；
Fig. 9 is the sectional view of the liner in Fig. 1；
Figure 10 is the cooker racks supporting with liner disclosed by the invention；
Description of reference numerals
1. the first plane；2. the second plane；3. the first cambered surface；Facade before 4.；Facade after 5.；6. stile；7. lip；8. oil
Bar.
Embodiment
As shown in Figure 1, being a kind of a kind of embodiment of the liner of cookware for making deep-fried twisted dough sticks disclosed by the invention, enclosed by main body
Into square aperture receiving area upward, receiving area is by preceding facade 4, rear facade 5, the second plane 2, the first plane 1 and
One cambered surface 3 surrounds.Preceding facade 4 parallel to rear facade 5, the first plane 1 perpendicular to forward and backward facade 4,5, the second plane 2 perpendicular to
Forward and backward facade 4,5, the first plane 1 and the second plane 2 are mutually inclined, and form receiving area wide at the top and narrow at the bottom.The edge of square aperture
Stile 6 is extended perpendicularly outward, preceding facade 4 and rear facade 5 are both provided with outwardly lip 7 close to opening.
As shown in Fig. 2, the first plane 1 is connected with the second plane 2 by 3 transition of the first cambered surface, the first plane 1 and second is flat
Face 2 is symmetrical arranged on the median plane of the first cambered surface 3, and the first plane 1 and the second plane 2 are vertically arranged.
As shown in Figure 3,4, it is the schematic diagram for the cookware making deep-fried twisted dough sticks for using typical round, due to the effect of the temperature difference after oil is heated
Oil can flow in pot, as shown in Figure 8.Deep-fried twisted dough sticks in circular pan can move under the mobilization of oil body to the edge of cookware,
The final edge for resting in cookware, due to resting on the edge of cookware for a long time, the shape of deep-fried twisted dough sticks can be bent to and edge phase
As shape, the outer of deep-fried twisted dough sticks be formed as arc, and curved deep-fried twisted dough sticks are defective work, in order to maintain the straight not curved of deep-fried twisted dough sticks shape
Song is, it is necessary to which frying is continued at the middle part that the deep-fried twisted dough sticks in edge are manually moved to cookware, to make qualified deep-fried twisted dough sticks.
In order to improve yield, multiple deep-fried twisted dough sticks would generally be processed at the same time in cookware, and since cookware is circular, and deep-fried twisted dough sticks are strips
Shape, the region that therefore, in cookware can place complete straight deep-fried twisted dough sticks is the middle part of cookware, is not placed close to cookware edge
Complete straight deep-fried twisted dough sticks, unless deep-fried twisted dough sticks are bent, and curved deep-fried twisted dough sticks are not certified products, therefore, 5 oil are made in circular pan
Bar, in the case of no manual intervention, can only produce 3 qualified deep-fried twisted dough sticks.
As shown in figure 5, in order to which square cookware and typical round cookware are contrasted, the oil in circular pan is all poured into
In square cookware, liner is placed in corresponding cooker racks（See Figure 10）, the first cambered surface 3 is used as main heating surface, and the first plane 1
With the second plane 2 as auxiliary heating surface.After heating, as shown in figure 9, receiving area is structure wide at the top and narrow at the bottom, because of the first cambered surface 3
As main heating surface, so the temperature of the first cambered surface 3 is apparently higher than the first plane 1 of both sides, the temperature of the second plane 2, therefore,
Oil close to the first cambered surface 3 under the action of the temperature difference can be moved up, and the oil close to the first plane 1 or the second plane 2 can be past
First cambered surface 3 moves down, and swims in the deep-fried twisted dough sticks on pasta and is moved under the flowing of oil body to the edge of cookware, until deep-fried twisted dough sticks rest in
Edge, since edge i.e. the first plane 1 of cookware or the second plane 2 are tabular, so the shape of deep-fried twisted dough sticks can keep pen
Straight state, belongs to certified products.
In order to improve yield, multiple deep-fried twisted dough sticks are processed at the same time in square liner, the oil mass in receiving area can place 5 oil
Bar, since the opening of receiving area is square, and deep-fried twisted dough sticks are strip, so 5 deep-fried twisted dough sticks can and be listed in receiving area, straight
Deep-fried twisted dough sticks can be in receiving area around the axis rolling of deep-fried twisted dough sticks, particularly in the edge of cookware under the action of the oil body of flowing
Slowly rolling, rolling contribute to the thermally equivalent of deep-fried twisted dough sticks, and then make deep-fried twisted dough sticks appearance luster consistent, improve the condition of deep-fried twisted dough sticks.Therefore,
5 deep-fried twisted dough sticks are made in square liner, in the case of no manual intervention, 5 qualified deep-fried twisted dough sticks can be produced, such as Fig. 6,7 institutes
Show.
Oil body in receiving area is by the 3 main heating of the first cambered surface, by the first plane 1 and the auxiliary heating of the second plane 2, this
The setting of sample causes receiving area centre, i.e. the top of the first cambered surface 3 axially occurs the oil body stream moved up together along it, and leans on
Occurs the oil body stream moved down together at nearly first plane, 1 or second plane 2, therefore, the oil body on pasta will show
From the center of receiving area along the axial phenomenon moved toward cookware edge of the first cambered surface 3.So deep-fried twisted dough sticks float to pasta from oil
Will be toward the edge-oriented movement of cookware under the action of oil stream after upper, rather than turn clockwise or counter-clockwise on pasta
Dynamic, after deep-fried twisted dough sticks are moved to edge, deep-fried twisted dough sticks can roll under the action of oil stream around the axis of itself, and rolling can make deep-fried twisted dough sticks each
Place is heated evenly, and then makes uniform color.When there is multiple deep-fried twisted dough sticks in pot, without manual intervention, deep-fried twisted dough sticks are under the action of oil stream
Meeting align themselves are into such as Fig. 6, the formation shown in 7.After deep-fried twisted dough sticks make, oil in receiving area can by preceding facade 4 or after
Facade 5 is easily poured into specified containers close to the outwardly lip 7 that opening is set.
Circular cookware is because bottom heating surface is also circular, and therefore, the oil body on pasta can be showed from the middle part footpath of pot
To the phenomenon moved outward.So deep-fried twisted dough sticks floated to from oil on pasta after under the action of oil stream will on pasta clockwise or
Person, which rotates counterclockwise, makes the length direction of deep-fried twisted dough sticks and the radial direction of pot reach unanimity, while is moved toward the edge of pot.It is more when having in pot
During a deep-fried twisted dough sticks, it can mutually answer back between multiple deep-fried twisted dough sticks, haphazardly arrange, cause space waste, it is necessary to which manual intervention is by deep-fried twisted dough sticks
Marshalling, and then make to accommodate more deep-fried twisted dough sticks in pot.
The Temperature Distribution of cookware can be made using cambered surface transition connection between plane and transmitted evenly, while also allow for adding
Work manufactures.
The material of liner uses food-grade stainless steel, and the deep-fried twisted dough sticks so made reach the rank of safe edible.
Claims (1)
1. a kind of design method of the liner for the cookware for making deep-fried twisted dough sticks, it includes providing a receiving area, it is characterised in that liner
The first plane (1), the second plane (2) and the first cambered surface (3) are additionally provided with, by the first cambered surface (3) by the first plane (1) and the
Two planes (2) transition connects, by the first plane (1), the first cambered surface (3), the second plane (2) and perpendicular to the first plane (1) and
The region that the forward and backward facade (4,5) of second plane (2) surrounds opening upwards is defined as receiving area, and receiving area is arranged to have
Shape wide at the top and narrow at the bottom, and be open to be square；
The stile (6) extended perpendicularly outward is set at the edge of the square aperture；
In the preceding facade (4) or rear facade (5), outwardly lip (7) is set close to opening；
First plane (1) and the second plane (2) are arranged to symmetrical on the median plane of the first cambered surface (3)；
First plane (1) and the second plane (2) are arranged to be mutually perpendicular to；
The material of the liner is food-grade stainless steel；
Oil body in receiving area is by the first cambered surface (3) main heating, by the first plane (1) and the second plane (2) auxiliary heating,
So that receiving area centre, i.e. axially occur the oil body stream moved up together above the first cambered surface (3) along it, and close the
There is the oil body stream moved down together in one plane (1) or the second plane (2) place.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274143.6A CN104799712B (en) | 2015-05-26 | 2015-05-26 | Make the design method of the liner of the cookware of deep-fried twisted dough sticks |
| AU2015100726A AU2015100726A4 (en) | 2015-05-26 | 2015-06-01 | Design Method for Inner Liner for Cookware for Making Youtiao |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274143.6A CN104799712B (en) | 2015-05-26 | 2015-05-26 | Make the design method of the liner of the cookware of deep-fried twisted dough sticks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104799712A CN104799712A (en) | 2015-07-29 |
| CN104799712B true CN104799712B (en) | 2018-04-27 |
Family
ID=53685247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510274143.6A Active CN104799712B (en) | 2015-05-26 | 2015-05-26 | Make the design method of the liner of the cookware of deep-fried twisted dough sticks |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN104799712B (en) |
| AU (1) | AU2015100726A4 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201701073U (en) * | 2010-01-28 | 2011-01-12 | 罗崇能 | Inner lining of fryer |
| CN201939157U (en) * | 2011-03-14 | 2011-08-24 | 吴万钧 | Inner support for twisted cruller pot |
| CN203776729U (en) * | 2014-01-23 | 2014-08-20 | 浙江朗厨厨具有限公司 | Safe air fryer |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100071564A1 (en) * | 2008-09-15 | 2010-03-25 | Edward Michael Jones | Small batch deep fryer |
| JP2010104499A (en) * | 2008-10-29 | 2010-05-13 | Tanico Corp | Heating apparatus |
-
2015
- 2015-05-26 CN CN201510274143.6A patent/CN104799712B/en active Active
- 2015-06-01 AU AU2015100726A patent/AU2015100726A4/en not_active Ceased
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201701073U (en) * | 2010-01-28 | 2011-01-12 | 罗崇能 | Inner lining of fryer |
| CN201939157U (en) * | 2011-03-14 | 2011-08-24 | 吴万钧 | Inner support for twisted cruller pot |
| CN203776729U (en) * | 2014-01-23 | 2014-08-20 | 浙江朗厨厨具有限公司 | Safe air fryer |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2015100726A4 (en) | 2015-06-25 |
| CN104799712A (en) | 2015-07-29 |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20180321 Address after: No. 48-3 in Tao Zhou Village, Tao Zhou Village, Anxi County, Quanzhou City, Fujian Province Applicant after: Wu Yangmu Address before: 361021 Fujian, Jimei District, Jimei Avenue Waterfront District, building 2408, room 55, room Applicant before: Gong Zhu |
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Effective date of registration: 20191209 Address after: Room 101, training building, Tiankun Wanbei economic and technological school, southeast corner, intersection of Xiaguang Avenue and 204 provincial road, Tianqiao sub district office, Linquan County, Fuyang City, Anhui Province, 236000 Patentee after: Linquan Bailiang Electronic Information Technology Co., Ltd Address before: No. 48-3 in Tao Zhou Village, Tao Zhou Village, Anxi County, Quanzhou City, Fujian Province Patentee before: Wu Yangmu |
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| TR01 | Transfer of patent right |