CN211933746U - Pot with convex bottom - Google Patents

Abstract

The utility model belongs to the food processing equipment field, concretely relates to protruding end pot. The convex-bottom pot has two structures, namely a round structure and a square structure, the pot bottom is upwards convex, the height of the convex part accounts for half of the total height, and the surface of the convex part is smooth, so that food scraps can conveniently slide to the periphery (or two sides) relatively far away from a heat source and are far away from the center of the heat source, the food scraps can be prevented from being burnt, and further harmful substances are prevented from being produced.

Description

Pot with convex bottom

Technical Field

The utility model belongs to the food processing equipment field, concretely relates to protruding end pot.

Background

At present, the most advanced fryer is an oil-water pot, namely the upper part in the fryer is oil, the lower part in the fryer is water, the food is fried by utilizing the principles of different specific gravities of the oil and the water and temperature gradient distribution, residues generated in the process of frying the food are all immersed in the water with relatively low temperature, the oil is not easy to deteriorate, and the quality of the fried food is improved.

The lower part of the pot is water, the upper part of the pot is oil, the heat source can only heat the oil when heating, the heat source is required to be arranged inside the pot, the electric heating becomes the only choice, the manufacturing cost is high, the use cost is high, and the use range is greatly reduced.

In addition, the pot has a fatal disadvantage that the oil temperature is too low. Because the oil and the water are in the same container, the temperature at the interface of the oil and the water is required to be lower than 100 ℃, although the temperature has gradient distribution, the temperature is not too high due to the limited depth of the oil layer, and the application range is severely limited.

Analyzing the defects of the common fryer.

The deep fryer can be divided into a concave bottom and a flat bottom, and the flame directly heats the bottom of the deep fryer.

During the frying process, the food is first heated to form a crust. With the continuous heating, the moisture in the food is gasified and expands in volume, the shell is broken, and the slag is inevitably formed. The process is repeated, and a large amount of crushed slag is formed and sinks into the bottom of the pan.

Along with the accumulation of the broken slag at the bottom of the pan, a layer of heat insulation layer is formed to insulate the pan from the oil, the heat of the pan can not be transferred to the oil in time, so that the temperature of the bottom of the pan is rapidly increased, and the broken slag is burned and burnt. Particularly, in the traditional cast iron pan, the crushed slag is completely concentrated at the bottom of the pan at the lowest part, so that the pan is easier to be burnt.

The baked dregs become pollution source, and harmful substances are released and mixed in the edible oil, and then are transferred to the fried food.

The invention discloses a fryer with a settling tank, which has the advantages that although the settling tank is arranged, the bottom of the fryer is still flat, food scraps cannot automatically slide into the settling tank, and the risk of being scorched and burnt is still existed.

Disclosure of Invention

During the frying process of the food, the formation of the broken slag is inevitable, the falling position of the broken slag is far away from the center of the heat source, namely the broken slag is not gathered in the central area of the flame, the food can be prevented from being burnt, and further the generation of harmful substances is avoided.

The pot bottom is raised upwards, and the crushed slag slides to the periphery (or two sides) relatively far away from the heat source, thus achieving the purpose, namely the pot with the raised bottom.

The height of the bulge accounts for about half of the total height, the surface of the bulge is smooth, and the falling slag is suitable for sliding downwards.

The convex-bottom pot has two types of round and square.

The round structure is formed by stretching a stainless steel plate or cast by cast iron, and is suitable for mass production.

The square structure is made of stainless steel plates by welding, and is suitable for single-piece or small-batch production in manual workshops.

A convex bottom pot.

1. Is suitable for frying food. The broken slag is scattered in the low-temperature areas around, the broken slag is not gathered in the high-temperature area at the bottom of the pot, the pot is not burnt, and the generation of pollutants is avoided.

2. The pot bottom covers above the heat source, so that heat is not easy to dissipate, and the heat efficiency is high.

Drawings

FIG. 1 is a view of a circular raised-bottom pan.

Fig. 2 is a structure view of a square convex bottom pan.

Detailed Description

Example 1: a round convex bottom pan.

As shown in figure 1, the stainless steel plate is formed by drawing or cast iron, and is suitable for mass production.

Example 2: a square convex bottom pot.

As shown in the attached figure 2, the stainless steel plate is welded and manufactured, and is suitable for single-piece or small-batch production in manual workshops.

Fire baffles (1) are arranged at two ends of the protruding part to prevent the heat from being lost too fast and improve the heat efficiency.

Claims (1)

1. The utility model provides a protruding end pot, has two kinds of structures of circular and square, its characterized in that: the pot bottom is upwards protruded, the height of the protruded part accounts for about half of the total height, the surface of the protruded part is smooth and is suitable for falling of falling slag downwards, and fire baffles (1) are arranged at two ends of the protruded part of the square pot.

Images