CN211861639U - Low-temperature vacuum frying equipment easy to control temperature - Google Patents

Abstract

The utility model belongs to the technical field of food processing equipment and specifically relates to an easy temperature control's deep-fry equipment in low temperature vacuum, include: the oil-gas separation device comprises a frying chamber, a heat conduction oil tank, an oil storage tank, a heating oil tank and a condensing device for vacuumizing, wherein a tray is arranged at the center of the bottom of the frying chamber and is connected with a bottom motor. The utility model provides a low temperature vacuum fryer can solve the oil temperature unstability, the too high, fruit vegetables adhesion, the fried oil recovery complicacy scheduling problem of oil temperature, has simple structure, simple operation, stable performance, saving energy consumption, improves the quality of fried product, satisfies industrial production.

Description

A low temperature vacuum frying equipment with easy temperature control

technical field

The utility model relates to the field of food processing equipment, in particular to a low-temperature vacuum frying equipment with easy temperature control.

Background technique

The principle of vacuum low-temperature oil bath dehydration drying technology is that under negative pressure conditions, oil is used as the medium, and the vaporization temperature of water is reduced. The vacuum environment lowers the boiling point of the oil and achieves the purpose of drying food under low temperature conditions.

The boiling point of water under normal pressure is 100°C, so the frying temperature must be much higher than 100°C under normal pressure to remove the moisture inside the ingredients smoothly, while the oil temperature adopts traditional heating methods, such as stove fire and electric stove wire. Heating, the oil temperature is difficult to control, so the oil temperature is easy to overheat, making the outer surface temperature of the fried food slices too high and burnt, and the inner center area is still in a state of being sandwiched due to insufficient temperature, and the burnt caused by uneven heating will reduce. It not only improves the appearance and nutritional value of the ingredients, but also causes many harmful substances to accumulate on the outer surface. According to the Clausius-Clapeyron equation, it can be concluded that the boiling point of water increases as the pressure increases, and decreases as the pressure decreases. The vacuum system is in an absolute negative pressure state relative to atmospheric pressure. When the vacuum degree is 700mmHg, the boiling point of water is 40°C. The water can be easily evaporated when heated. On the other hand, the air in the vacuum is extremely thin, which means that the oxygen content is extremely low. Under the low oxygen environment, the ingredients in the system greatly reduce the harm of high temperature oxidation, such as fatty acid rancidity, enzymatic browning and oxidative deterioration, etc., which can be better Maintain the original color and flavor of food. One of the most important indicators of fried food quality parameters is product color, which changes depending on the amount of sugar and amino acids or proteins that are surface-reduced as well as temperature and frying time. The lower the temperature, the shorter the frying time and the higher the color.

The patent number is 201821834575.3, and the patent name is a low-temperature vacuum fryer. A low-temperature vacuum fryer is disclosed, which includes an oil storage tank, a heat exchanger, a condenser, a condensed water tank, a vacuum pump unit and a vacuum fryer. The vacuum fryer is connected with the heat exchanger and the condenser through connecting pipes, and the vacuum fryer is connected to the oil storage tank through two pipelines, one pipeline is an overflow pipeline, and the other pipeline is provided with There is a pneumatic ball valve, the condenser is connected to the condensed water tank through a pipeline, and the condensed water tank is connected to the vacuum pump unit. Although the technical solution can complete the most basic vacuum frying process, the oil temperature is unstable, the uniform quality of fruits and vegetables cannot be guaranteed, and the structure of the vacuum condensing device is complicated.

Keeping the frying temperature stable plays a vital role in industrially-produced fried foods, and is also the application bottleneck of low-temperature vacuum frying technology. Fried products are prone to sticking during the frying process, and the quality of fried food is not high enough to meet market demands. There is an urgent need to develop a low-temperature vacuum fryer that can solve the problems of unstable oil temperature, high oil temperature, sticking of fruits and vegetables, and complex frying oil recovery. It has simple structure, convenient operation, stable performance, energy saving, and improves fried products. high quality and meet industrial production.

Utility model content

The utility model aims to solve the above problems, and provides a low-temperature vacuum frying equipment with easy temperature control, which can solve the problems of unstable oil temperature, high oil temperature, sticking of fruits and vegetables, complicated frying oil recovery, etc., and has the advantages of simple structure and convenient operation. , stable performance, energy saving, and improve the quality of fried products. The technical solutions adopted are as follows:

A low-temperature vacuum frying equipment that is easy to temperature control is characterized in that: it includes a frying chamber, a heat conduction oil tank, an oil storage tank, a heating oil tank and a condensation device for vacuuming, and the upper end side wall of the frying chamber is provided with There is an oil overflow port, an oil inlet is provided at the bottom, and a tray is provided at the bottom. The frying chamber forms a closed loop with the heating oil tank and the oil storage tank in turn; the frying chamber is provided with a discharge port on the side wall. The frying chamber is also provided with a discharge door for closing and opening the discharge port; the top of the frying chamber is provided with an exhaust port, and the exhaust port is connected with a condensation device for vacuuming; the outlet of the heat-conducting oil tank is provided. The oil port is communicated with the heat transfer oil flow path of the heating oil tank, the oil outlet is also communicated with the heat transfer oil flow path of the oil storage tank, and the other ends of the two heat transfer oil flow paths are also communicated with the oil inlet of the heat transfer oil tank ; The heat transfer oil vapor flow path is the tube side, and the heating oil flow path is the shell side; when the heat transfer oil flow path is the shell side, the heating oil flow path is the tube side; the frying equipment also includes a first oil pump 2. The second oil pump, the first oil pump is arranged on the pipeline between the heating oil tank and the oil storage tank, and the second oil pump is arranged on the oil outlet pipe of the heat-conducting oil tank.

On the basis of the above technical solution: it further includes a first motor, the first motor is located in the lower part of the frying chamber and is connected with the tray to drive the tray to rotate.

On the basis of the above technical solution, the tray is provided with a limit groove, and the limit groove is clamped with the limit protrusion provided at the bottom end of the material cage.

On the basis of the above technical solutions: the condensing device includes a vacuum pump and a condensing tank; the condensing tank is connected to the frying chamber and the water storage tank. The condensing tank is connected with a cold source, and the cold source cools and liquefies the water vapor flowing through the condensing tank.

On the basis of the above technical solution: the frying chamber is provided with a temperature detection device and a vacuum degree detection device; At the corresponding height position of the positioning piece, a detection device is fixedly arranged; the discharge port is provided with a locking device for locking the discharge door.

On the basis of the above technical solution: the first oil pump is connected with a first pump motor, when the first pump motor rotates forward, the first oil pump pumps the frying oil in the heating oil tank into the frying chamber, and the first pump motor reverses. , the oil pump draws the frying oil in the frying chamber back to the heating oil tank.

On the basis of the above technical solution, the position of the oil inlet of the frying chamber is 1/4 to 3/4 of the radius of the tray from the axis of the rotating shaft of the tray.

The beneficial effects of the utility model are as follows: the heating method adopted by the utility model realizes low boiling point of frying oil, stable frying oil temperature, excellent appearance of fried food, and maintains the original color and character of food materials to the maximum extent. The setting of the first oil inlet can fully disperse the fruit and vegetable slices, prevent sticking, and avoid the phenomenon of burning due to excessive local temperature. The design of the two-way oil pump simplifies the recovery process of frying oil, so that after the frying process of fruit and vegetable slices, it can be centrifugally de-oiled in a vacuum state. The oil content is low, and the fuel consumption is relatively small. The design of the condensing device keeps the system in a vacuum state all the time. The condensing device and the vacuuming device are combined together, and the structure is simple, which ensures that under the vacuum state, the moisture in the gap between the cells and tissues of the food material will be rapidly vaporized and expanded under the low pressure state, and the volume will increase. It is punched out of the gap and has a certain puffing effect on food materials. In addition, the contact area between the oil surface and the air is small, which leads to the application of vacuum low-temperature frying technology in food processing. The frying oil is not easily oxidized, the acid value and peroxide value of the oil rise slowly, and it is not easy to spoil.

Description of drawings

Fig. 1: structural representation of the present utility model;

Fig. 2: the schematic diagram of the liquid flow direction of the present utility model;

Fig. 3: the tray schematic diagram of the present utility model;

Figure 4: Schematic diagram of the material gate of the present invention.

Frying chamber 1, exhaust port 101, oil overflow port 102, detection device 103, locking device 104, first oil inlet 106, limit groove 105, tray 107, heating oil tank 2, oil output from the first tube Port 201, first shell side oil outlet 202, first tube side oil inlet 204, first shell side oil inlet 203, oil storage tank 3, second tube side oil outlet 301, second shell side oil inlet Port 302, second tube side oil inlet 303, second shell side oil outlet 304, condensing device 4, fourth tube side inlet 401, fourth tube side outlet 402, vacuum pump 5, water storage tank 6, first motor 7 , the first oil pump 8, the heat transfer oil tank 9, the oil filling port 901, the temperature detection device 902, the third oil inlet 903, the third oil outlet 904, the second branch 906, the first branch 905, the second oil pump 10 .

Detailed ways

Below in conjunction with accompanying drawing and embodiment, the utility model is further described:

As shown in Figures 1 to 4, a low-temperature vacuum frying equipment with easy temperature control is characterized in that: it includes a frying chamber 1, a heat-conducting oil tank 9, an oil storage tank 3, a heating oil tank 2 and a The condensing device 4, the frying chamber 1 is provided with an oil overflow port 102 on the upper side wall, the bottom is provided with a first oil inlet 106, and the bottom of the frying chamber is provided with a tray 107, and the oil inlet is sequentially connected to the heating oil tank 2, The oil storage tank 3 and the oil spill port 102 communicate with each other; the frying chamber forms a closed loop with the heating oil tank and the oil storage tank in turn.

The top of the frying chamber 1 is provided with an exhaust port 101, and the exhaust port 101 is connected with the condensation device 4 for vacuuming; Open the discharge door of the discharge port; there is a locking device on the frying chamber wall for locking the discharge door.

In order to achieve better sealing, a sealing strip is installed on the discharge door, so as to ensure the vacuum degree of the whole frying chamber 1. In order to ensure safe operation, a positioning piece is provided on the upper end of the discharge door, and a detection device 103 is provided at the discharge port on the side wall of the frying chamber, at a height position corresponding to the positioning piece. The function of the detection device is to detect whether the material door is closed. When it is detected that it is closed, the first oil pump can be started in the next step to inject oil into the frying chamber, which ensures the safety of operation.

The heat-conducting oil tank is equipped with an electromagnetic heating device, which heats the heat-conducting oil after being electrified. By heating the heat transfer oil first, and then heating the frying oil through the heat transfer oil, the oil temperature control is more stable and the frying effect of the overall slice is guaranteed. The heat-conducting oil tank 9 is provided with a third oil outlet 904 and a third oil inlet 903. The heat-conducting oil flows out from the third oil outlet and then enters the main pipeline. 906 Second Branch Road. The heat transfer oil of the first branch heats the heating tank, and the heat transfer oil of the second branch heats the frying oil of the oil storage tank. The two branches are heated in parallel rather than in series. The oil temperature of the two tanks is the same, and there is heat loss when heated in series, so the oil temperature of the heat transfer oil flowing through the two tanks is inconsistent, then the heated frying oil must have a temperature difference, which has a great impact on the frying effect of fruit and vegetable slices.

The heating oil tank 2 is a heat exchanger structure with a first tube side and a first shell side; the first pipe side is provided with a first pipe side oil inlet 204 and a first pipe side oil outlet 201; The shell side is provided with a first shell side oil inlet 203 and a first shell side oil outlet 202;

The oil storage tank 3 is also a heat exchanger structure, and is provided with a second tube side and a second shell side; the second pipe side is provided with a second pipe side oil inlet 303 and a second pipe side oil outlet 301; The second shell side is provided with a second shell side oil inlet 302 and a second shell side oil outlet 304;

When the heat transfer oil flows through the heating tank, there are two options, one is to flow through the tube side, and the other is to flow through the shell side. If the heat transfer oil flows through the tube side, the frying oil flows through the shell side. If the heat transfer oil flows through the shell side, the frying oil flows through the tube side.

When the heat transfer oil flows through the oil storage tank, there are also two options, one is to flow through the tube side, and the other is to flow through the shell side. If the heat transfer oil flows through the tube side, the frying oil flows through the shell side. If the heat transfer oil flows through the shell side, the frying oil flows through the tube side.

For better heating effect, due to the large volume of the shell side, the frying oil required for frying can be stored. Preferably, the connecting pipe of the second branch 906 is connected to the oil inlet 303 of the second pipe side. The heat transfer oil heats the frying oil in the shell side of the oil storage tank,

In order to better stabilize the oil temperature and ensure the heating effect, preferably, the connecting pipe of the first branch 905 is connected to the oil inlet 204 of the first pipe side. The heat transfer oil flows through the 2 shell sides of the heating oil tank, the shell side has a large volume, and the energy output is guaranteed, so that the heat output is stable and the heat exchange is more sufficient. After two times of heating, the frying oil is pumped into the frying chamber 1 to ensure that the frying temperature in the frying chamber is uniform and stable, and there will be no sudden oil temperature fluctuations. The frying effect is uniform.

The frying equipment also includes a first oil pump 8 and a second oil pump 10. The first oil pump 8 is arranged on the pipeline between the heating oil tank 2 and the oil storage tank 3. The oil pump is connected with a motor, and the motor is selected as a bidirectional motor. When the motor rotates forward, the oil pump pumps the frying oil in the heating oil tank 2 into the frying chamber 1, the motor reverses, and the oil pump quickly draws the frying oil in the frying chamber 1 back to the heating oil tank 2, which can make the fruit and vegetable slices in the vacuum. It can be de-oiled by high-speed centrifugation in the same state. The de-oiled slices need to be separated from the frying oil. The setting of the bidirectional motor can realize the rapid recovery of the frying oil. This function realizes that the fruit and vegetable slices can be centrifuged at high speed without any operation in the frying room. Degreasing. The fruit and vegetable slices fried by the device have better taste than the products that are removed from the oil pan after frying, separated from the vacuum environment, and deoiled by vacuum centrifugation again.

The second oil pump 10 is arranged on the oil outlet pipe of the heat-conducting oil tank 9 to provide power for the heat-conducting oil.

Preferably, the tray 107 is provided with a limiting groove 105, which is clamped with the limiting protrusion provided at the bottom end of the material cage.

The position of the first oil inlet 106 plays a key role in the control of the oil temperature of the frying chamber and the frying effect of the fruit and vegetable slices. It is arranged at the bottom of the frying chamber and can impact the fruit and vegetable slices. Preferably, the position of the first oil inlet 106 and the axis of the rotation shaft of the tray 107 are 1/4 to 3/4 the length of the rotation radius of the material cage. Guarantees the maximum activity space, and the effect of dispersing is better. During the slow rotation in the feeding cage, the fruits and vegetables in various positions in the feeding cage have the opportunity to be impacted, and each fruit and vegetable slice is fully in contact with the frying oil, and the oil The frying is heated evenly, which effectively prevents sticking, and also ensures that the overall oil temperature of the frying chamber is uniform, and avoids the phenomenon of scorching caused by the local temperature of the oil inlet being too high.

Preferably, the condensation device 4 includes a vacuum pump 5 and a condensation tank; the condensation tank is provided with a fourth tube side inlet 401, a fourth tube side outlet 402, a fourth shell side inlet, and a fourth shell side outlet; the fourth tube side inlet 401 is connected to the exhaust port 101, the fourth shell side inlet is connected to the cold source, the four-pipe side outlet 402 is connected to the water storage tank 6, the water vapor is condensed into water and stored in the water storage tank 6, when the frying is over, open the water storage tank 6 Tank 6 is emptied.

A temperature detection device 902 is arranged in the heat-conducting oil tank 9 to monitor the oil temperature of the heat-conducting oil tank 9 in real time, and an oil filling port 901 is opened on the top of the heat-conducting oil tank 9 . In order to monitor the frying condition, the frying chamber 1 is provided with a temperature detection device and a vacuum degree detection device to monitor and feedback the data of the frying process to master the frying progress.

Due to the low boiling point of the frying oil, the frying oil is preferably palm oil, and the heat transfer oil is used as a stable heat source, and there is no special requirement for the oil quality.

The present utility model is described above by way of example, but the present utility model is not limited to the above-mentioned specific embodiments, and any changes or modifications made based on the present utility model belong to the scope of protection of the present utility model.

Claims (7)

1. a low-temperature vacuum frying equipment that is easy to temperature control, is characterized in that: comprise frying chamber, heat-conducting oil tank, oil storage tank, heating oil tank and condensation device for vacuuming, the frying chamber upper end side The wall is provided with an oil spill port, and the bottom is provided with an oil inlet; the frying chamber forms a closed loop with the heating oil tank and the oil storage tank in turn; a tray is provided at the bottom of the frying chamber; A discharge port, the frying chamber is also provided with a discharge door for closing and opening the discharge port; the top of the frying chamber is provided with an exhaust port, and the exhaust port is connected with a condensation device for vacuuming; The oil outlet of the heat-conducting oil tank is in communication with the heat-conducting oil flow path of the heating oil tank, the oil outlet is also connected with the heat-conducting oil flow path of the oil storage tank, and the other ends of the two heat-conducting oil flow paths are also connected with the heat-conducting oil flow path. The oil inlet of the oil tank is connected; the heat transfer oil flow path is the tube side, and the heating oil flow path is the shell side; when the heat transfer oil flow path is the shell side, the heating oil flow path is the tube side; the frying The equipment also includes a first oil pump and a second oil pump, the first oil pump is arranged on the pipeline between the heating oil tank and the oil storage tank, and the second oil pump is arranged on the oil outlet pipe of the heat-conducting oil tank. 2. A low-temperature vacuum frying device with easy temperature control according to claim 1, characterized in that it further comprises a first motor, the first motor is located in the lower part of the frying chamber and is connected with the tray to drive the tray rotate. 3 . The low-temperature vacuum frying equipment according to claim 2 , wherein the tray is provided with a limit groove, and the limit groove is provided with a limit protrusion at the bottom end of the material cage. 4 . Pick up. 4. a kind of low temperature vacuum frying equipment easy to temperature control according to claim 1, is characterized in that: described condensation device comprises vacuum pump, condensation tank; Described condensation tank communicates frying chamber and water storage tank; condensation tank A cold source is connected, and the cold source cools and liquefies the water vapor flowing through the condensing tank. 5. A kind of low temperature vacuum frying equipment easy to temperature control according to claim 1, it is characterized in that: described frying chamber is provided with temperature detection device, vacuum degree detection device; The upper end of the discharge door is provided with a positioning piece, and a detection device is fixedly arranged at the height position corresponding to the discharge port and the positioning piece; the discharge port is provided with a locking device for locking the discharge door. 6. A kind of low temperature vacuum frying equipment easy to temperature control according to claim 1, it is characterized in that: described first oil pump is connected with the first pump motor, when the first pump motor rotates forward, the first oil pump will heat The frying oil in the oil tank is pumped into the frying chamber, the first pump motor is reversed, and the oil pump draws the frying oil in the frying chamber back to the heating oil tank. 7 . The low-temperature vacuum frying equipment according to claim 1 , wherein the oil inlet of the frying chamber is located at a distance of 1/4 to 3/4 of the tray radius from the axis of the tray rotating shaft. 8 . length.

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