CN215533721U - Non-stick pan for batch frying of salted crisp ducks - Google Patents
Non-stick pan for batch frying of salted crisp ducks Download PDFInfo
- Publication number
- CN215533721U CN215533721U CN202120883807.XU CN202120883807U CN215533721U CN 215533721 U CN215533721 U CN 215533721U CN 202120883807 U CN202120883807 U CN 202120883807U CN 215533721 U CN215533721 U CN 215533721U
- Authority
- CN
- China
- Prior art keywords
- pan
- crisp
- ducks
- baking
- support
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241000272517 Anseriformes Species 0.000 title claims abstract 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 241000272525 Anas platyrhynchos Species 0.000 claims description 13
- 238000007789 sealing Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000006439 Lemna minor Nutrition 0.000 abstract description 8
- 241000209501 Spirodela Species 0.000 abstract description 8
- 235000013364 duck meat Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000272522 Anas Species 0.000 description 14
- 238000000034 method Methods 0.000 description 6
- 230000000149 penetrating effect Effects 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
Images
Landscapes
- Frying-Pans Or Fryers (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The utility model relates to the technical field of food production, in particular to a non-stick pan for batch frying of salted crisp ducks, which comprises a pan body, wherein a pan cover is arranged on the pan body, a through roasting support is arranged between the pan body and the pan cover, and an oil discharge outlet is arranged at the bottom of the pan body; the pan body comprises a shell, a supporting plate is arranged on the shell, a plurality of hemispherical baking trays are uniformly arranged on the supporting plate at intervals, and heating wires are arranged in the shell around the hemispherical baking trays; wear to roast corresponding each on the support hemisphere overware equipped with the dwang respectively, each the one end of dwang all is equipped with drive gear, the last connection of drive gear is equipped with the driving gear, be equipped with the rotation motor on the driving gear. The utility model can ensure that duck meat is heated uniformly while realizing batch baking, ensures the original taste of food and is convenient to operate.
Description
Technical Field
The utility model relates to the technical field of food production, in particular to a non-stick pan for batch frying of salted crisp ducks.
Background
The salted crisp duck is a traditional delicious food, has golden color, crisp outer skin, fresh and tender inner lining, mellow fragrance, simple preparation, high nutritional value and delicious taste. At present, the conventional method for making salted crisp ducks is to treat ducks cleanly and pickle the ducks in advance, then place the ducks in an oil pan for frying at high temperature, although the taste is good, fried foods are listed as high-calorie unhealthy diets, and under the age background that people pay attention to health preservation, an alternative processing mode needs to be selected for keeping traditional delicious foods not to be eliminated, and the common method is to convert frying into baking, so that the food calorie can be reduced to a great extent, and the salted crisp ducks are healthier. Therefore, a device capable of baking in batches is needed to solve the baking problem of the salted crisp ducks.
SUMMERY OF THE UTILITY MODEL
The utility model aims to solve the technical problem of providing a non-stick pan for batch frying of salted crisp ducks, which can ensure that duck meat is uniformly heated while realizing batch baking, ensures the original taste of food and is convenient to operate.
In order to solve the technical problems, the utility model adopts the following technical scheme:
a non-stick pan for batch frying of salted crisp ducks comprises a pan body, wherein a pan cover is arranged on the pan body, a through roasting support is arranged between the pan body and the pan cover, and an oil discharge outlet is formed in the bottom of the pan body; the pan body comprises a shell, a supporting plate is arranged on the shell, a plurality of hemispherical baking trays are uniformly arranged on the supporting plate at intervals, and heating wires are arranged in the shell around the hemispherical baking trays; wear to roast corresponding each on the support hemisphere overware equipped with the dwang respectively, each the one end of dwang all is equipped with drive gear, the last connection of drive gear is equipped with the driving gear, be equipped with the rotation motor on the driving gear.
Furthermore, a plurality of independent baking tray covers are arranged on the pot cover corresponding to the hemispherical baking trays, heating wires are arranged inside the independent baking tray covers, and each independent baking tray cover is provided with an air valve.
Furthermore, one side of the pot cover is provided with a hinged element, and the pot cover is rotatably hinged with the pot body through the hinged element.
Furthermore, a sealing gasket and a lock catch are arranged between the pot cover and the pot body.
Further, a rotating support is arranged on the penetrating and baking support, the rotating support is fixedly installed on one side of the supporting disk, and the penetrating and baking support is rotatably connected with the supporting disk through the rotating support.
The utility model has the beneficial effects that:
in an actual use situation, the hemispherical baking tray adopts a non-stick pan coating, pickled salted crisp ducks are hung on a rotating rod penetrating a baking support, the duck penetrating the hemispherical baking tray is selected into the hemispherical baking tray corresponding to one hemispherical baking tray, then a pot cover is covered, a power supply is switched on, the heating wire starts to heat and bake the pickled ducks, in the baking process, a rotating motor rotates to drive a driving gear and a transmission gear to rotate so as to drive the rotating rod to rotate, so that the ducks uniformly rotate in the hemispherical baking tray to be baked, and oil dropping in the baking process is discharged and collected through an oil discharge outlet; this non-stick pan can also fry in shallow oil roast duck meat piece, lays the duck meat piece that will pickle and prevents to toast at the interior small fire of hemisphere overware, perhaps hangs the meat strip and toasts on the dwang, and the culinary art mode is nimble changeable. The utility model can ensure that duck meat is heated uniformly while realizing batch baking, ensures the original taste of food and is convenient to operate.
Drawings
FIG. 1 is a schematic view of the overall structure of the present invention;
fig. 2 is an overall sectional structure diagram of the present invention.
Reference numerals:
1-a pot body; 11-a housing; 12-a support disk; 13-a hemispherical baking tray; 14-electric heating wire; 2-pot cover; 21-independent baking tray cover; 22-heating wires; 23-an air valve; 24-a hinge member; 25-locking; 3-putting through a roasting bracket; 31-rotating rods; 32-a rotating motor; 33-rotating the support; 4-oil discharge outlet.
Detailed Description
In order to facilitate understanding of those skilled in the art, the present invention will be further described with reference to the following examples and drawings, which are not intended to limit the present invention.
As shown in fig. 1-2, the utility model provides a non-stick pan for batch frying of salted crisp ducks, which comprises a pan body 1, wherein a pan cover 2 is arranged on the pan body 1, a through roasting bracket 3 is arranged between the pan body 1 and the pan cover 2, and an oil discharge outlet 4 is arranged at the bottom of the pan body 1; the pan body 1 comprises an outer shell 11, a supporting plate 12 is arranged on the outer shell 11, a plurality of hemispherical baking trays 13 are uniformly arranged on the supporting plate 12 at intervals, and heating wires 14 are arranged in the outer shell 11 and surround the hemispherical baking trays 13; wear to roast corresponding each on the support 3 hemisphere overware 13 is equipped with dwang 31 respectively, each the one end of dwang 31 all is equipped with drive gear, the last connection of drive gear is equipped with the driving gear, be equipped with rotation motor 32 on the driving gear.
In this embodiment, the hemispherical baking tray 13 is coated with a non-stick pan, salted crisp duck is hung on the rotating rod 31 of the through baking support 3, a duck is selected in the hemispherical baking tray 13 corresponding to one hemispherical baking tray 13, then the cover 2 is covered, the power is switched on, the heating wire 14 starts to heat and bake the salted duck, in the process of frying and baking, the rotating motor 32 rotates to drive the driving gear and the transmission gear to rotate so as to drive the rotating rod 31 to rotate, so that the duck uniformly rotates in the hemispherical baking tray 13 to fry and bake, and the oil dropped in the process of baking is discharged and collected through the oil discharge outlet 4; this non-stick pan can also fry in shallow oil roast duck meat piece, lays the duck meat piece that pickles and prevents to toast at hemisphere overware 13 interior small fire, perhaps hangs the meat strip and toasts on dwang 31, and the culinary art mode is nimble changeable. The non-stick pan can ensure that duck meat is uniformly heated while realizing batch baking, ensures the original taste of food, and is convenient to operate.
As shown in fig. 2, a plurality of independent baking tray covers 21 are arranged on the pan cover 2 corresponding to the hemispherical baking tray 13, heating wires 22 are arranged inside the independent baking tray covers 21, and an air valve 23 is arranged on each independent baking tray cover 21; in this embodiment, establish independent roast dish lid 21 and all can guarantee that each position of duck is heated evenly, guarantee the taste of whole duck, also be equipped with heater strip 22 on independent roast dish lid 21 for the auxiliary heating prevents temperature variation, influences roast duck taste.
As shown in fig. 2, a hinge 24 is arranged on one side of the pot cover 2, and the pot cover 2 is rotatably hinged with the pot body 1 through the hinge 24; in this embodiment, pot cover 2 and pot body 1 rotate through articulated elements 24 and articulate, can make things convenient for pot cover 2 and pot body 1 lid after the dress roast duck accurate, labour saving and time saving.
As shown in fig. 1, a sealing gasket and a lock catch 25 are arranged between the pot cover 2 and the pot body 1; in the embodiment, the sealing gasket prevents heat dissipation, and the lock catch 25 locks the pot cover 2 and the pot body 1 in the process of making the roast duck to prevent accidents.
As shown in fig. 2, a rotating bracket 33 is arranged on the piercing-roasting bracket 3, the rotating bracket 33 is fixedly installed at one side of the supporting plate 12, and the piercing-roasting bracket 3 is rotatably connected with the supporting plate 12 through the rotating bracket 33; in this embodiment, the rotating bracket 33 is convenient for overturning, penetrating and roasting the bracket 3 to take and place the duck.
All technical features in the embodiment can be subjected to appearance modification according to actual needs.
The above embodiments are preferred implementations of the present invention, and the present invention can be implemented in other ways without departing from the spirit of the present invention.
Claims (5)
1. The utility model provides a crisp duck of salt is fried in batches and is used on non-stick pan which characterized in that: the oil-baking pan comprises a pan body (1), wherein a pan cover (2) is arranged on the pan body (1), a baking support (3) is arranged between the pan body (1) and the pan cover (2), and an oil discharge outlet (4) is arranged at the bottom of the pan body (1);
the pan body (1) comprises an outer shell (11), a supporting plate (12) is arranged on the outer shell (11), a plurality of hemispherical baking trays (13) are uniformly arranged on the supporting plate (12) at intervals, and heating wires (14) are arranged in the outer shell (11) and surround the hemispherical baking trays (13);
wear to roast corresponding each on support (3) hemisphere overware (13) are equipped with dwang (31) respectively, each the one end of dwang (31) all is equipped with drive gear, the last connection of drive gear is equipped with the driving gear, be equipped with rotation motor (32) on the driving gear.
2. The non-stick pan for batch frying of salted crisp ducks of claim 1, is characterized in that: the novel electric cooker is characterized in that a plurality of independent baking tray covers (21) are arranged on the cooker cover (2) corresponding to the hemispherical baking trays (13), heating wires (22) are arranged inside the independent baking tray covers (21), and each independent baking tray cover (21) is provided with an air valve (23).
3. The non-stick pan for batch frying of salted crisp ducks of claim 1, is characterized in that: one side of the pot cover (2) is provided with a hinged element (24), and the pot cover (2) is hinged with the pot body (1) through the hinged element (24).
4. The non-stick pan for batch frying of salted crisp ducks of claim 1, is characterized in that: a sealing gasket and a lock catch (25) are arranged between the pot cover (2) and the pot body (1).
5. The non-stick pan for batch frying of salted crisp ducks of claim 1, is characterized in that: wear to roast and be equipped with on support (3) and rotate support (33), it installs to rotate support (33) fixed mounting in one side of supporting disk (12), wear to roast support (3) and pass through rotate support (33) with supporting disk (12) rotate and be connected.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202120883807.XU CN215533721U (en) | 2021-04-27 | 2021-04-27 | Non-stick pan for batch frying of salted crisp ducks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202120883807.XU CN215533721U (en) | 2021-04-27 | 2021-04-27 | Non-stick pan for batch frying of salted crisp ducks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN215533721U true CN215533721U (en) | 2022-01-18 |
Family
ID=79857564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202120883807.XU Expired - Fee Related CN215533721U (en) | 2021-04-27 | 2021-04-27 | Non-stick pan for batch frying of salted crisp ducks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN215533721U (en) |
-
2021
- 2021-04-27 CN CN202120883807.XU patent/CN215533721U/en not_active Expired - Fee Related
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US10485377B2 (en) | Counter top cooking appliance | |
| US7739948B2 (en) | Simplified device to quickly cook food | |
| US11076717B2 (en) | Counter top cooking appliance | |
| US4164591A (en) | Method of heating a food article | |
| US5380986A (en) | Multi-purpose electric fast cooking apparatus | |
| JP2008513724A (en) | Rotary baking oven with cooking elements oriented horizontally and vertically | |
| CN207520040U (en) | A kind of dual-purpose electric baking pan | |
| KR20090125554A (en) | Flat pig chitterings for fry and its cooking method | |
| CN215533721U (en) | Non-stick pan for batch frying of salted crisp ducks | |
| US3691935A (en) | Broiler | |
| CN217827557U (en) | Cooking utensil | |
| CN210930963U (en) | Air frying pan | |
| JPH11299651A (en) | Device for grilling food material and grill cage for putting in food material | |
| CN203564125U (en) | Rotating frying pan | |
| CN209136201U (en) | Multifunctional roasting and instant-boiling integrated pot | |
| CN218870083U (en) | A bake out furnace for cooking food | |
| CN212787187U (en) | Stone stew roasting kiln | |
| CN214906074U (en) | Multifunctional food processor | |
| US20220104655A1 (en) | Waffle Maker | |
| CN115444008B (en) | Preparation method of crispy tender meat roast chicken | |
| CN211380812U (en) | Cooking device is used in beef processing | |
| CN211834012U (en) | Air fryer | |
| CN214841068U (en) | Roast and fry all-in-one with novel oil receiving box | |
| RU7819U1 (en) | DEVICE FOR HEAT PROCESSING OF FOOD | |
| CN211066238U (en) | Oven type rotary oven |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20220118 |