CN104799713A - Pot for making fried bread sticks - Google Patents
Pot for making fried bread sticks Download PDFInfo
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- CN104799713A CN104799713A CN201510274176.0A CN201510274176A CN104799713A CN 104799713 A CN104799713 A CN 104799713A CN 201510274176 A CN201510274176 A CN 201510274176A CN 104799713 A CN104799713 A CN 104799713A
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- Prior art keywords
- plane
- cambered surface
- deep
- twisted dough
- dough sticks
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Abstract
The invention relates to a kitchen cooker, in particular to a pot for making fried bread sticks. The pot for making the fried bread sticks comprises a first plane on the bottom of the pot. The pot is characterized in that a second plane, a third plane, a first arc-shaped surface, a second arc-shaped surface and a third arc-shaped surface are arranged above the first plane, wherein the second plane and the first plane are in transition connection through the second arc-shaped surface; the third plane and the first plane are in transition connection through the third arc-shaped surface; the second plane and the third plane are in transition connection through the first arc-shaped surface; an area enclosed by the first plane, the second arc-shaped surface, the first arc-shaped surface and the third arc-shaped surface is defined as a heat collecting area; an upward-opening area enclosed by the second plane, the first arc-shaped surface, the third plane as well as front and rear vertical surfaces perpendicular to the second plane and the third plane is defined as an accommodating area; the accommodating area in the shape which is wide in upper part and narrow in lower part. Fried bread sticks made by the pot are straight and not bent in appearance, high in qualified rate, uniformly heated and consistent in appearance color. Multiple qualified fried bread sticks can be made simultaneously with high efficiency.
Description
Technical field
The present invention relates to a kind of kitchen cooker, be specifically related to a kind of pan making deep-fried twisted dough sticks.
Background technology
The pan of existing making deep-fried twisted dough sticks is generally circular, float over the deep-fried twisted dough sticks 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 deep-fried twisted dough sticks can bend to the profile similar to edge, the outer of deep-fried twisted dough sticks is formed as arc, reduces the qualification rate of deep-fried twisted dough sticks.Do not bend to maintain the straight of deep-fried twisted dough sticks profile, the artificial middle part deep-fried twisted dough sticks being in edge being moved to pan is needed to continue fried, in order to improve productive rate, usually can process multiple deep-fried twisted dough sticks in pan simultaneously, because pan is circular, and deep-fried twisted dough sticks are strips, therefore, the region placing complete straight deep-fried twisted dough sticks in pan is the middle part of pan, complete straight deep-fried twisted dough sticks are not placed near pan edge, unless deep-fried twisted dough sticks are bent, and bending deep-fried twisted dough sticks are not certified products, therefore, the productive rate of circular pan is not high, and in manufacturing process, need the artificial constantly maintenance position of deep-fried twisted dough sticks in pan, add cost of labor.
Summary of the invention
How to avoid occurring buckling phenomenon in deep-fried twisted dough sticks manufacturing process, maintain the straight profile of deep-fried twisted dough sticks and without the need to manual intervention, and then improve qualification rate and reduce cost of labor and become the problem that the present invention needs to solve.
The object of the invention is to solve the problem, and a kind of pan making deep-fried twisted dough sticks is provided.
For this reason, the invention provides a kind of pan making deep-fried twisted dough sticks, it comprises the first plane bottom pan, it is characterized in that, the top of the first plane is provided with the second plane, 3rd plane, first cambered surface, second cambered surface and the 3rd cambered surface, second plane is connected by the second cambered surface transition with the first plane, 3rd plane is connected by the 3rd cambered surface transition with the first plane, second plane is connected by the first cambered surface transition with the 3rd plane, by the first plane, second cambered surface, the region that first cambered surface and the 3rd cambered surface surround is defined as thermal-arrest district, by the second plane, first cambered surface, 3rd plane and perpendicular to before the second plane and the 3rd plane, the region that rear facade surrounds opening upwards is defined as accommodation district, hold district and there is shape wide at the top and narrow at the bottom.
Preferably, the second plane and the 3rd plane are symmetrical arranged about the median plane of the first cambered surface, and the second plane and the 3rd plane orthogonal are arranged.
Preferably, the second cambered surface and the 3rd cambered surface are symmetrical arranged about the median plane of the first cambered surface.
Beneficial effect
Compared with the pan of tradition circle, pan disclosed by the invention has the following advantages:
1. because thermal-arrest district is positioned at the below of the first cambered surface, therefore the temperature of the first cambered surface is apparently higher than the second plane of both sides, the temperature of the 3rd plane, therefore, oil near the first cambered surface under the effect of the temperature difference can up move, oil near the second plane or the 3rd plane can move down toward the first cambered surface, swim in the edge of the deep-fried twisted dough sticks on pasta to pan under the flowing of oil body to move, until deep-fried twisted dough sticks rest in edge, because edge i.e. second plane of pan or the 3rd plane are tabular, so the profile of deep-fried twisted dough sticks can keep its straight state, improve the qualification rate of deep-fried twisted dough sticks.
2. straight deep-fried twisted dough sticks slowly can roll in the edge of pan under the effect of the oil body of flowing, and 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 product phase of deep-fried twisted dough sticks.
3. the accommodation district of square aperture can make multiple deep-fried twisted dough sticks simultaneously, and each deep-fried twisted dough sticks are complete and straight, this improves the productive rate making deep-fried twisted dough sticks.
Accompanying drawing explanation
Reference accompanying drawing is in the explanation of the embodiment provided as non-limiting example below, and the present invention and superiority thereof will be better understood, and accompanying drawing is as follows:
Fig. 1 is the stereogram of the pan 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 pan makes deep-fried twisted dough sticks;
Fig. 4 is the top view of Fig. 3;
Fig. 5 is the schematic diagram oil in pan circular in Fig. 3 all being poured into the pan in Fig. 1;
Fig. 6 is the stereogram making deep-fried twisted dough sticks of the pan in Fig. 5 and oil;
Fig. 7 is the top view of Fig. 6;
Fig. 8 is the sectional view of circular pan in Fig. 3;
Fig. 9 is the sectional view of the pan in Fig. 1;
Description of reference numerals
1. the first plane; 2. the second plane; 3. the 3rd plane; 4. the first cambered surface; 5. the second cambered surface; 6. the 3rd cambered surface; 7. thermal-arrest district; 8. deep-fried twisted dough sticks; 9. facade before; 10. facade after.
Detailed description of the invention
As shown in Figure 1, it is a kind of a kind of embodiment making the pan of deep-fried twisted dough sticks disclosed by the invention, it has square profile and a square aperture accommodation district upward, holds district and is surrounded by front facade 9, rear facade 10, second plane 2, the 3rd plane 3 and the first cambered surface 4.Front facade 9 is parallel to rear facade 10, second plane 2 and mutually tilts perpendicular to forward and backward facade 9,10, second plane 2 and the 3rd plane 3 perpendicular to forward and backward facade the 9,10, the 3rd plane 3, forms accommodation district wide at the top and narrow at the bottom.
As shown in Figure 2, the bottom of pan is provided with the first plane 1, first plane 1 is positioned at the below holding district, first plane 1 is connected by the second cambered surface 5 transition with the second plane 2, first plane 1 is connected by the 3rd cambered surface 6 transition with the 3rd plane 3, second plane 2 is connected by the first cambered surface 4 transition with the 3rd plane 3, second plane 2 and the 3rd plane 3 are symmetrical arranged about the median plane of the first cambered surface 4, and the second plane 2 is vertical with the 3rd plane 3 arranges, the second cambered surface 5 and the 3rd cambered surface 6 are symmetrical arranged about the median plane of the first cambered surface 4.
Hold between district and the first plane and be provided with thermal-arrest district 7, thermal-arrest district 7 is defined as the region surrounded by the first plane 1, second cambered surface 5, first cambered surface 4 and the 3rd cambered surface 6.
As shown in Figure 3,4, be the schematic diagram making deep-fried twisted dough sticks of the pan that tradition is circular, the effect oil due to the temperature difference after oil is heated can flow in pot, as shown in Figure 8.Deep-fried twisted dough sticks in circular pot 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 deep-fried twisted dough sticks can bend to the profile similar to edge, the outer of deep-fried twisted dough sticks is formed as arc, and bending deep-fried twisted dough sticks are defective work, does not bend to maintain the straight of deep-fried twisted dough sticks profile, the artificial middle part deep-fried twisted dough sticks being in edge being moved to pan is needed to continue fried, to make qualified deep-fried twisted dough sticks.
In order to improve productive rate, in pan, usually can process multiple deep-fried twisted dough sticks, because pan is circular simultaneously; and deep-fried twisted dough sticks are strips; therefore, the region placing complete straight deep-fried twisted dough sticks in pan is the middle part of pan, does not place complete straight deep-fried twisted dough sticks near pan edge; unless deep-fried twisted dough sticks are bent; and bending deep-fried twisted dough sticks are not certified products, therefore, in circular pot, 5 deep-fried twisted dough sticks are made; when there is no manual intervention, 3 qualified deep-fried twisted dough sticks can only be produced.
As shown in Figure 5, in order to square pan and the circular pan of tradition are contrasted, the oil in circular pot is all poured in square pan.After heating, as shown in Figure 9, holding district is structure wide at the top and narrow at the bottom, thermal-arrest district 7 is positioned at the below of the first cambered surface 4, therefore the temperature of the first cambered surface 4 is apparently higher than the second plane 2 of both sides, the temperature of the 3rd plane 3, therefore, oil near the first cambered surface 4 under the effect of the temperature difference can up move, oil near the second plane 2 or the 3rd plane 3 can move down toward the first cambered surface 4, swim in the edge of the deep-fried twisted dough sticks on pasta to pan under the flowing of oil body to move, until deep-fried twisted dough sticks rest in edge, because edge i.e. second plane 2 of pan or the 3rd plane 3 are tabular, so the profile of deep-fried twisted dough sticks can keep its straight state, belong to certified products.
In order to improve productive rate, process multiple deep-fried twisted dough sticks in square pan simultaneously, oil mass according to holding in district can place 5 deep-fried twisted dough sticks, and because the opening holding district is square, and deep-fried twisted dough sticks are strip, so 5 deep-fried twisted dough sticks can and be listed in and hold in district, straight deep-fried twisted dough sticks can roll holding the axis around deep-fried twisted dough sticks in district under the effect of the oil body of flowing, and particularly slowly roll in the edge of pan, 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 product phase of deep-fried twisted dough sticks.Therefore, in square pot, making 5 deep-fried twisted dough sticks, when there is no manual intervention, 5 qualified deep-fried twisted dough sticks can be produced, as shown in Figure 6,7.
When the first plane 1 of pan is placed in after above thermal source, heat is delivered to thermal-arrest district 7 by the first plane, because thermal-arrest district 7 is entities, so thermal-arrest district 7 can gather more heat, heat is delivered to the oil body held in district by the first cambered surface 4, second plane 2 and the 3rd plane 3 afterwards, and oil temperature is raised.
When the material of pan is metal, such as iron, aluminium, copper, or metal alloy material, the first plane 1 of pan can be placed on naked light and directly heat.
When the material of pan is iron, the first plane 1 of pan can be positioned on electromagnetic oven and heat.
Due to the effect in thermal-arrest district 7, what the oil temperature held in district can not be changed is too fast, particularly when multiple new deep-fried twisted dough sticks dough is just put into, oil temperature can reduce, but the heat in thermal-arrest district can rapid additional heat, what oil temperature can not be fallen is too fast, make oil temperature be still in can be fried temperature range in.
The oil body held in district passes through the main heating of the first cambered surface 4 above thermal-arrest district 7, by the second plane 2 and the 3rd plane 3 auxiliary heating, being arranged so that like this holds district centre, namely axially there is along it the oil body stream that moves up together above the first cambered surface 4, and the oil body stream that moves down together is there is near the second plane 2 or the 3rd plane 3 place, therefore, the oil body on pasta will present the phenomenon of central authorities along the axially past pan edge movement of the first cambered surface 4 from holding district.So deep-fried twisted dough sticks float to from oil after on pasta will toward the edge-oriented movement of pan under the effect of oil stream, instead of on pasta clockwise or rotate counterclockwise, after deep-fried twisted dough sticks move to edge, deep-fried twisted dough sticks can around the axis rolling of self under the effect of oil stream, rolling can make deep-fried twisted dough sticks be heated evenly everywhere, and then makes uniform color.When there being multiple deep-fried twisted dough sticks in pot, without the need to manual intervention, deep-fried twisted dough sticks can become as Fig. 6 by align themselves under the effect of oil stream, the formation shown in 7.
Circular pan because of bottom heating surface be also circular, therefore, the oil body on pasta can present the phenomenon from the radial movement outward in the middle part of pot.So deep-fried twisted dough sticks to float to from oil after on pasta under the effect of oil stream will on pasta clockwise or rotate counterclockwise the length direction of deep-fried twisted dough sticks and the radial direction of pot are reached unanimity, the edge of past pot moves simultaneously.When there being multiple deep-fried twisted dough sticks in pot, mutually can answering back between multiple deep-fried twisted dough sticks, arranging in disorderly, causing space waste, need manual intervention by deep-fried twisted dough sticks marshalling, and then make in pot, to hold more deep-fried twisted dough sticks.
Adopt cambered surface transition to connect can to make the Temperature Distribution of pan and transmission between plane evenly, be also convenient to processing and manufacturing simultaneously.
Claims (5)
1. one kind makes the pan of deep-fried twisted dough sticks, it comprises the first plane (1) bottom pan, it is characterized in that, the top of the first plane (1) is provided with the second plane (2), 3rd plane (3), first cambered surface (4), second cambered surface (5) and the 3rd cambered surface (6), second plane (2) is connected by the second cambered surface (5) transition with the first plane (1), 3rd plane (3) is connected by the 3rd cambered surface (6) transition with the first plane (1), second plane (2) is connected by the first cambered surface (4) transition with the 3rd plane (3), by the first plane (1), second cambered surface (5), the region that first cambered surface (4) and the 3rd cambered surface (6) surround is defined as thermal-arrest district (7), by the second plane (2), first cambered surface (4), 3rd plane (3) and perpendicular to before the second plane (2) and the 3rd plane (3), rear facade (9, 10) region surrounding opening upwards is defined as and holds district, hold district and there is shape wide at the top and narrow at the bottom, and opening is square.
2. a kind of pan making deep-fried twisted dough sticks according to claim 1, is characterized in that, described the second plane (2) and the 3rd plane (3) are symmetrical arranged about the median plane of the first cambered surface (4).
3. a kind of pan making deep-fried twisted dough sticks according to claim 2, is characterized in that, described the second plane (2) is vertical with the 3rd plane (3) to be arranged.
4. a kind of pan making deep-fried twisted dough sticks according to claim 3, is characterized in that, described the second cambered surface (5) and the 3rd cambered surface (6) are symmetrical arranged about the median plane of the first cambered surface (4).
5. a kind of pan making deep-fried twisted dough sticks according to claim 1, is characterized in that, described the second cambered surface (5) and the 3rd cambered surface (6) are symmetrical arranged about the median plane of the first cambered surface (4).
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274176.0A CN104799713B (en) | 2015-05-26 | 2015-05-26 | Make the cookware of deep-fried twisted dough sticks |
| AU2015100723A AU2015100723A4 (en) | 2015-05-26 | 2015-06-01 | Cookware for Making Youtiao |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274176.0A CN104799713B (en) | 2015-05-26 | 2015-05-26 | Make the cookware of deep-fried twisted dough sticks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104799713A true CN104799713A (en) | 2015-07-29 |
| CN104799713B CN104799713B (en) | 2018-05-01 |
Family
ID=53547712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510274176.0A Expired - Fee Related CN104799713B (en) | 2015-05-26 | 2015-05-26 | Make the cookware of deep-fried twisted dough sticks |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN104799713B (en) |
| AU (1) | AU2015100723A4 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0757901A1 (en) * | 1995-08-08 | 1997-02-12 | Ets Morice Et Cie Traitogaz | Electrical fryer |
| CN101341889A (en) * | 2007-07-12 | 2009-01-14 | 弗莱马斯特责任有限公司 | Low oil volume fryer with small cold zone |
| US20100071564A1 (en) * | 2008-09-15 | 2010-03-25 | Edward Michael Jones | Small batch deep fryer |
| CN101986991A (en) * | 2010-08-02 | 2011-03-23 | 吴康 | Pan for frying dough sticks |
| CN102365044A (en) * | 2009-02-20 | 2012-02-29 | 弗瑞马斯特公司 | Fryer having an angled frypot bottom |
| CN102783505A (en) * | 2012-07-07 | 2012-11-21 | 张春平 | Fried bread stick frying machine |
-
2015
- 2015-05-26 CN CN201510274176.0A patent/CN104799713B/en not_active Expired - Fee Related
- 2015-06-01 AU AU2015100723A patent/AU2015100723A4/en not_active Ceased
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0757901A1 (en) * | 1995-08-08 | 1997-02-12 | Ets Morice Et Cie Traitogaz | Electrical fryer |
| CN101341889A (en) * | 2007-07-12 | 2009-01-14 | 弗莱马斯特责任有限公司 | Low oil volume fryer with small cold zone |
| US20100071564A1 (en) * | 2008-09-15 | 2010-03-25 | Edward Michael Jones | Small batch deep fryer |
| CN102365044A (en) * | 2009-02-20 | 2012-02-29 | 弗瑞马斯特公司 | Fryer having an angled frypot bottom |
| CN101986991A (en) * | 2010-08-02 | 2011-03-23 | 吴康 | Pan for frying dough sticks |
| CN102783505A (en) * | 2012-07-07 | 2012-11-21 | 张春平 | Fried bread stick frying machine |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2015100723A4 (en) | 2015-07-02 |
| CN104799713B (en) | 2018-05-01 |
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| C06 | Publication | ||
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| EXSB | Decision made by sipo to initiate substantive examination | ||
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| TA01 | Transfer of patent application right |
Effective date of registration: 20180321 Address after: Penglai Anxi County town of Quanzhou City, Fujian province 362000 Peng Ge Cun Tulou No. 50 Applicant after: Ye Liqin Address before: 361021 Fujian, Jimei District, Jimei Avenue Waterfront District, building 2408, room 55, room Applicant before: Gong Zhu |
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| TA01 | Transfer of patent application right | ||
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| TR01 | Transfer of patent right |
Effective date of registration: 20191216 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: Penglai Anxi County town of Quanzhou City, Fujian province 362000 Peng Ge Cun Tulou No. 50 Patentee before: Ye Liqin |
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| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180501 |
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| CF01 | Termination of patent right due to non-payment of annual fee |