TWM636962U - Improved water-cooled oil-water separation fryer - Google Patents

Abstract

This model discloses an improved water-cooled oil-water separation fryer, which includes a fryer body, complex Several supporting frames, a water filtration circulation combination, a cold water replenishment pipe, a first temperature detection combination and a second temperature detection combination. This new model subverts the previous concept that fried food residues will be deposited at the bottom of the fryer body. With the vortex type suction of the liquid drainage combination, and the filter residue and cooling combination of the water filtration cycle, it can more effectively prevent the oil from boiling and eliminate frying. The peculiar smell of the water in the pot body and the prevention of water acidification. At the same time, the slag removal effect is better.

Description

Improved water-cooled oil-water separation fryer

The present invention relates to a frying machine, in particular to an improved water-cooled oil-water separation frying machine, which can remove frying residue generated during operation and prevent residue oil from boiling.

Fried food is indispensable in people's life. By frying in edible oil, the ingredients add a crispy texture, and the aromatic oil taste is enough to bring people more flavors than the ingredients themselves. However, there are some troublesome things in making fried food, such as large consumption of edible oil, residue of fried food and so on. Therefore, in occasions where frying operations are required every day, such as food stalls or restaurants, the selection of frying equipment must be cautious. In order to solve the aforementioned problems, oil-water separation fryers have appeared on the market.

The unique design of the oil-water separation fryer is that its frying tank can be filled with tap water and edible oil at the same time. By virtue of the oil-water separation feature, the edible oil is placed on the surface of the tap water, and is heated to fry the food put into the frying tank. The crumbs or oil residues produced by the food will sink into the tap water from the edible oil under the action of gravity, and can be cleaned up by draining the tap water. Since the above-mentioned sundries are no longer mixed in the edible oil, the probability of the edible oil being reused is high, and the cost of oil waste is also saved. Yet there is the problem of oil boiling in this kind of oil-water separation frying machine. Oil boiling is caused by two problems: first, between the oil-water interface, because the temperature of the water exceeds its boiling point, the water vapor will rush to the edible oil, causing a sudden explosion on the surface of the edible oil and erupting upward; second 2. The residue of fried food floats on the water surface and does not fall to the bottom of the pot. After the heat convection generated by the oil temperature, the residue will float up to the high oil temperature layer, and the water vapor contained in it will also cause the nearby edible oil to explode suddenly . Because the temperature of edible oil itself is between 140 and 180 degrees, if the edible oil carried when the oil is boiling is splashed on people's skin, it is easy to cause people to be scalded.

The author of this new model once disclosed a water-cooled oil-water separation fryer in the M626142 patent, which partially solved the problem of oil boiling caused by water. However, there is no overall solution to all the hazards of oil boiling. Therefore there is the proposal of the novel improved water-cooled oil-water separation fryer.

This paragraph extracts and compiles certain features of the present model. Other features will be disclosed in subsequent paragraphs. It is intended to cover various modifications and similar arrangements within the spirit and scope of the appended claims.

In order to solve the above problems, the present invention discloses an improved water-cooled oil-water separation fryer, which includes: a fryer body with an opening on the top for water and edible oil, and a first liquid discharge port on the wall A second liquid discharge port is opened below the first liquid discharge port, and a first communication hole and a second communication hole are provided on the wall of the elevation between the first liquid discharge port and the second liquid discharge port, A plurality of heating pipes are fixed on the inner wall above the first liquid discharge port, and a liquid discharge assembly is installed at the first liquid discharge port. The liquid discharge assembly is connected to a first joint of a three-way joint, and the three-way joint passes through Switching of a switch determines that the liquid from the first joint flows out from a second joint or a third joint, and the second liquid discharge port is externally connected with a drain valve, and the drain valve is opened to discharge the liquid at the bottom of the fryer body. Liquid and deposited frying residue; a plurality of support frames are fixed on the outer periphery of the fryer body to support the fryer body; a water filtration circulation combination is used to circulate and filter the fryer body The liquid is used to filter the frying residue therein, including: a circulation pump; a water outlet pipe, which is sealed and connected with the circulation pump and the second joint, for the liquid inside the fryer body and the frying residue therein The fryer body is sucked out through the circulating pump; a filter is sealed and connected with the circulating pump through a connecting pipe to filter fried residue in the liquid; and a water inlet pipe is connected with the filter and the first The communication hole is sealed and connected to send the filtered liquid back to the fryer body; a cold water supply pipe is connected to the second communication hole in a sealed connection to replenish cold water to the fryer body; and a first The temperature detection combination extends from the outside of the fryer body to the inside of the fryer body to measure the temperature of the liquid above and below the oil-water interface.

According to the present invention, the first temperature detection combination may further include: a first thermometer, which is movably arranged inside the fryer body, at a height close to the first liquid discharge port; a first electrical signal line, and the a first thermometer signal connection; and a first temperature display connected to the first electrical signal line for displaying the water temperature measured by the first thermometer. Preferably, the first temperature display is a digital display.

The aforementioned improved water-cooled oil-water separation fryer further includes a second temperature detection unit extending from the outside of the fryer body to the inside of the fryer body for measuring the temperature of the liquid above the heating tube. The second temperature detection combination includes: a second thermometer, removably placed above the heating tubes; a second electrical signal line, connected to the second thermometer; and a second temperature display, connected to the first Two electrical signal wires are used for signal connection to display the oil temperature measured by the second thermometer. Preferably, the second temperature display is a digital display.

According to the present invention, the drain assembly may further include: a water diversion pipe having a water inlet end and a water outlet end, the water inlet end is located close to the center of the fryer body section, and an opening faces upward and is located below the oil-water interface and an oil discharge valve, which is sealed and connected with the water outlet end and the first joint, and is opened to discharge the liquid above the opening surface and the fry residue therein through the water inlet pipe through the water inlet end through the first joint. When the liquid flows into the water pipe through the opening surface, a vortex is formed, and the suction force of the vortex introduces the fry residue near the opening surface to the center of the vortex.

Preferably, the third joint can be connected to a first row of waste liquid pipes outwardly, the drain valve can be connected to a second row of waste liquid pipes outwardly, and a roller can be connected to the bottom of the support frame to move the fryer body.

This new model subverts the previous concept that fried food residues will fall and deposit on the bottom of the fryer body. With the vortex type suction of the liquid drainage combination, and the filter residue and cooling of the water filtration cycle combination, it can more effectively prevent the oil from boiling and eliminate Odor of water in fryer body and prevention of water acidification. At the same time, the slag removal effect is better.

1: Improved water-cooled oil-water separation fryer

2: Oil-water interface

3: Edible oil surface

10: Fryer body

10a: Bottom

11: opening

12: The first liquid outlet

13: Second drain port

131: drain valve

132: Suction pipe

1311: The second row of waste pipe

14: The first connecting hole

15: The second connecting hole

17: heating tube

18: Drainage combination

181: water pipe

1811: water inlet

1812:Water outlet

181a: Open face

182:Oil drain valve

19: Tee joint

191: first connector

192: switch

193: Second connector

194: The third connector

1941: First waste line

20: support frame

21:Roller

30: Water Filtration Cycle Combination

31:Circulation pump

32: Outlet pipe

33: filter

34: water inlet pipe

35: connecting pipe

40: Cold water replenishment pipe

41: faucet

50: The first temperature detection combination

51: The first thermometer

52: The first telecommunication signal line

53: The first temperature display

60: Second temperature detection combination

61: Second thermometer

62: The second electrical signal line

63: Second temperature display

D: Fried residue

Fig. 1 is a side view of an improved water-cooled oil-water separation fryer according to an embodiment of the present invention.

Fig. 2 is the sectional view of the improved water-cooled oil-water separation fryer along the section AA' in Fig. 1.

Fig. 3 is the sectional view of the improved water-cooled oil-water separation fryer along the BB' section in Fig. 1.

The present invention will be described more specifically by referring to the following embodiments.

Please refer to FIG. 1 , which is a side view of an improved water-cooled oil-water separation fryer 1 according to an embodiment of the present invention. The improved water-cooled oil-water separation fryer 1 includes: a fryer body 10, a plurality of support frames 20, a water filtration cycle assembly 30, a cold water replenishment pipe 40, a first temperature detection assembly 50 and a second temperature Detection combination 60. The types and functions of the aforementioned technical components will be described in detail below in conjunction with the drawings.

The fryer body 10 is the main body for the frying operation, and its appearance and shape are not limited. An opening 11 is provided above the fryer body 10, and the opening 11 is used to hold water and cooking oil. Since Fig. 1 is a side view of the improved water-cooled oil-water separation fryer 1, the opening 11 cannot be seen directly from the direction of Fig. 1, so its boundary is marked with two dashed straight lines. In the related drawings, if the components shown by dotted lines are blocked by objects and cannot be directly seen, the dotted lines indicate the boundary shape of the components. A first liquid outlet 12 is opened on the wall of the fryer body 10 , and the first liquid outlet 12 can be used to drain the liquid inside the fryer body 10 . According to the present model, although the improved water-cooled oil-water separation fryer 1 is in operation, an oil-water interface 2 will be formed in the fryer body 10, the top of the oil-water interface 2 is edible oil, and the bottom is water. However, because there is a source of heat generated inside the fryer body 10, the liquid near the oil-water interface 2 will be churned and stirred, such as the evaporation of water, and even local convection will occur. Water will be mixed in the edible oil above the oil-water interface 2, and the oil-water interface 2 The water below will have cooking oil mixed in. For a more precise description, if it is described as "liquid", it is used to describe the mixture of edible oil and water, and the difference lies in which one is the main body. In addition, the first liquid discharge port 12 can also adjust the height of the edible oil surface, The amount of cooking oil and the removal of waste oil. In this embodiment, the first liquid discharge port 12 is located approximately below the middle of the fryer body 10 .

A second liquid discharge port 13 is provided below the first liquid discharge port 12, and the second liquid discharge port 13 is used to discharge the liquid at the bottom of the fryer body 10 and the fried food residue deposited therein. The liquid at the bottom of the fryer body 10 is mainly It is water. According to the present invention, the position of the second liquid discharge port 13 is preferably at the bottom of the fryer body 10 . In addition, the fryer body 10 also has many communicating holes at specific positions. A first communication hole 14 and a second communication hole 15 are defined on the wall body at the elevation between the first liquid discharge port 12 and the second liquid discharge port 13 . The opening position of the first communication hole 14 and the second communication hole 15 are very close, located below the oil-water interface 2 and at the center of the bottom of the fryer body 10 (hereinafter referred to as the water area). The purpose of the first communication hole 14 is to replenish the filtered liquid to the water area, and the purpose of the second communication hole 15 is to add normal temperature water to the water area to cool the temperature of the liquid in the water area.

A plurality of heating pipes 17 are fixed on the inner wall above the first liquid discharge port 12 . In operation, the edible oil in the fryer body 10 is usually added to the edible oil liquid level 3 to submerge the heating pipe 17 to achieve the best heating effect. For convenience of description, the space from the edible oil level 3 to the oil-water interface 2 is called the oil zone. There are 6 heating tubes 17 in the present embodiment, but it is only an example, and is not used to limit the present invention. In practice, the number of heating tubes 17 can be determined according to actual needs. The heating tubes 17 can communicate with each other, or each can be connected with a heater (not shown). The heater can be electric or thermal (for example, by burning kerosene or natural gas to generate heat), and then the heated gas or liquid circulates in the heating pipe 17 . The heating pipe 17 can directly heat the surrounding liquid (mainly edible oil).

A liquid discharge combination 18 is installed at the first liquid discharge port 12, and the liquid discharge combination 18 is an organ that discharges liquid above the first liquid discharge port 12 elevation. The drain assembly 18 is connected to a first joint 191 of a three-way joint 19 . For a better understanding of the drain assembly 18 and its operation, please refer to FIGS. 2 and 3 . Fig. 2 is a sectional view of the improved water-cooled oil-water separation fryer 1 along the section AA' in Fig. 1 . Fig. 3 is a sectional view of the improved water-cooled oil-water separation fryer 1 along the section BB' in Fig. 1 . The drain assembly 18 includes a water pipe 181 and an oil drain valve 182 . The shape of the water diversion pipe 181 is somewhat similar to that of a tobacco pipe, and has an open surface 181a, which is hollow and can pass liquid. Warp (internal channels drawn in dotted lines). Externally, the water diversion pipe 181 is a stainless steel pipe with a water inlet 1811 and a water outlet 1812 . The water inlet 1811 is located close to the center of the fryer body 10 section, and an opening 181a faces upward and is located below the oil-water interface. The oil discharge valve 182 is in sealing connection with the water outlet 1812 and the first joint 191 . When the oil discharge valve 182 is opened, the liquid above the opening surface 181 a and the fry residue D therein can be discharged through the water inlet 1811 through the water pipe 181 through the first joint 191 . The fry residue D at the oil-water interface 2 is usually in a suspended state, and some are almost invisible to the naked eye. For the convenience of illustration, the frying residue D at the oil-water interface 2 is shown slightly enlarged, and the actual shape may not be like a ball. In addition, due to the large frying residue D will also deposit to the bottom 10 a of the fryer body 10 , or thus deposit in larger lumps. Therefore, the fry residue D at the bottom 10 a is larger than the fry residue D at the oil-water interface 2 . When the liquid flows into the water diversion pipe 181 through the opening surface 181a, a vortex is formed, and the suction force of the vortex draws the fried residue D near the opening surface 181a to the center of the vortex. The liquid between the oil-water interface 2 and the opening surface 181a is the main area where fry residues D exist. Since the opening surface 181a faces upward, the fry residue D in the liquid between the oil-water interface 2 and the opening surface 181a will be drawn into the water diversion pipe 181 by the vortex. If the opening surface 181a is not facing upward or the water inlet end 1811 is not located close to the center of the section of the fryer body 10, the effect of attracting fried residues D will be reduced.

The three-way joint 19 is switched through a switch 192 to switch and determine whether the liquid from the first joint 191 flows out from a second joint 193 or a third joint 194 . If the second liquid discharge port 13 is not sealed, the liquid will flow out. Therefore, the second drain port 13 is externally connected with a drain valve 131, and the drain valve 131 extends a water suction pipe 132 inside the fryer body 10. The opening of the water suction pipe 132 is preferably located at the center of the bottom 10a of the fryer body 10. When the drain valve 131 is opened, the liquid at the bottom 10 a of the fryer body 10 and the deposited fry residue D can be removed. If the inside of the fryer body 10 needs to be cleaned, the drain valve 131 can also be opened to empty all the liquid in the fryer body 10 . According to the present invention, the drain valve 131 can be connected with a second waste liquid pipe 1311 outwards, which is used to guide the discharged liquid to flow in a specific direction, such as the direction indicated by the dotted arrow box below. third connector 194 is externally connected with a first row of waste liquid pipes 1941, which can discharge the liquid containing fried food residue D, as indicated by the densely dotted arrow frame below.

A plurality of support frames 20 are fixed on the outer periphery of the fryer body 10 for supporting the fryer body 10 . The number of support frames 20 is not limited, but there must be at least three. In this embodiment, the improved water-cooled oil-water separation fryer 1 uses four support frames 20 (the two support frames 20 in the front block the two support frames 20 in the rear). Since the improved water-cooled oil-water separation fryer 1 needs to be shifted, a roller 21 can be connected under the support frame 20 to move the fryer body 10 .

Please refer to Figure 1 again. The function of the water filtration circulation assembly 30 is to circulate and filter the liquid (mainly the water in the water zone) in the fryer body 10 to filter the fry residue therein. Because the water filtration circulation assembly 30 is erected outside the fryer body 10, when the liquid flows through the water filtration circulation assembly 30, it will also cool down due to the lower external air temperature. At the same time, the water filtration circulation combination 30 can make the temperature of the water in the fryer body 10 average, so as to prevent the water close to the oil-water interface 2 from being heated by the hot oil to evaporate and cause oil boiling. The water filtration circulation assembly 30 includes a circulation pump 31 , a water outlet pipe 32 , a filter 33 and a water inlet pipe 34 . The circulation pump 31 is the main body of the external liquid circulation operation and provides the power during operation. The water outlet pipe 32 is in sealing connection with the circulation pump 31 and the second joint 193 , and is used for sucking the liquid inside the fryer body 10 and fried food residue therein out of the fryer body 10 through the circulation pump 31 . The filter 33 is tightly connected with the circulation pump 31 through a connecting pipe 35, and is used for filtering fried food residues in the liquid. The water inlet pipe 34 is sealed and connected with the filter 33 and the first communication hole 14, and is used to send the filtered liquid back into the fryer body 10 through the first communication hole 14 to complete the cycle.

However, to prevent the oil from boiling, it is not enough to rely on the water filtration circulation combination 30 to lower the temperature. In addition, since the water in the fryer body 10 will dissipate due to heat over time, cold water must be added to the fryer body 10 and drained. hot water. Draining hot water can be accomplished by opening the drain valve 131, and adding cold water is realized by the cold water supply pipe 40. The cold water replenishment pipe 40 is sealed and connected with the second communication hole 15 for replenishing cold water into the fryer body 10 . The end of the cold water replenishment pipe 40 can be connected with the faucet 41, and cold water can flow in from the faucet 41 (according to the direction indicated by the hollow arrow frame). The newly entering cold water will cool the existing water in the fryer body 10 water, but also increase the amount of water to enhance the liquid level of the liquid in the fryer body 10. Therefore, at this time, the drain valve 131 can be opened to allow some hot water from the bottom to flow out. Under the operation of the water filtration circulation combination 30 and the cold water supply pipe 40, it can ensure that the water temperature near the oil-water interface 2 is controlled within a temperature range far from the boiling point, such as 75°C~85°C. In this embodiment, the circulation pump 31 is installed on the side of the fryer body 10 .

Although the operation of the water filtration cycle combination 30 and the cold water supplement pipe 40 can control the water temperature near the oil-water interface 2, the actual water temperature will determine whether to use the cold water supplement pipe 40 to introduce cold water. In order to understand the temperature of the liquid below the oil-water interface 2 , the present invention uses a first temperature detection combination 50 . The first temperature detection unit 50 is an external device extending from the outside of the fryer body 10 to the inside of the fryer body 10 to measure the temperature of the liquid above and below the oil-water interface 2 (close to the first liquid outlet 12 ). The first temperature detection combination 50 includes a first thermometer 51 , a first electrical signal line 52 and a first temperature display 53 . The first thermometer 51 is movably arranged inside the fryer body 10 , and its height is close to the first liquid outlet 12 . The first electrical signal line 52 is connected to the first thermometer 51 for signal. The first temperature indicator 53 is connected to the first electrical signal line 52 for displaying the water temperature measured by the first thermometer 51 . Preferably, the first temperature display 53 is a digital display, which can reduce costs. The first temperature display 53 can be placed in any convenient place for the operator to see, such as on the surrounding walls, or on the outer casing of the fryer body 10 .

On the other hand, since the frying temperature can affect the flavor of the ingredients, it is also monitored. The present invention utilizes the second temperature detection combination 60 to achieve the aforementioned purpose. The second temperature detection assembly 60 is also an external device extending from the outside of the fryer body 10 to the inside of the fryer body 10 for measuring the temperature of the liquid above the heating pipe 17 . The second temperature detection assembly 60 includes a second thermometer 61 , a second electrical signal line 62 and a second temperature display 63 . Since the second temperature detection unit 60 is used to measure the temperature of the liquid above the heating tubes 17 (where it is hotter), the second thermometer 61 is movably arranged above the heating tubes 17 . The second electrical signal line 62 is connected to the second thermometer 61 for signal. The second temperature indicator 63 is connected to the second electrical signal line 62 for displaying the oil temperature measured by the second thermometer 61 . Similarly, the second temperature display 63 Can be a digital display to reduce costs. The second temperature display 63 can also be placed in any convenient place for the operator to check.

During use, clear water can be poured into the fryer body 10 at the opening 11, and then edible oil can be poured into. When pouring clean water, you can open the oil discharge valve 182 and switch the switch 192 to the third joint 194, so that the oil-water interface 2 can be maintained near or at a higher place than the first liquid discharge port 12, then close the oil discharge valve 182, and pour in cooking oil . At this moment, the height of the edible oil liquid level 3 can be determined with the needs of the operator. As mentioned above, the oil-water interface 2 is prone to floating fry residues during operation and needs to be treated. A better timing is controlled by the value of the first temperature display 53 . When the first temperature display 53 shows a value exceeding a predetermined value, such as 55° C., the faucet 41 is turned on so that the cold water supply pipe 40 supplies cold water to the water area. At the same time, open the oil discharge valve 182 and keep the switch 192 switched to the third joint 194, so that the liquid and fry residue are discharged through the first row of waste liquid pipe 1941, achieving the two purposes of slag removal and cooling. After the first temperature display 53 shows that the temperature has dropped and part of the fried food residue is discharged, the oil discharge valve 182 can be closed again and the drain valve 131 can be opened to discharge part of the liquid (mainly water) and deposited fried food residue below the water area. Discharging the fryer body 10 also allows the oil-water interface 2 to descend. Next, close the drain valve 131 and start the circulating pump 31 , at this time, the water filtration and circulation combination 30 will filter and remove the frying residue remaining near the oil-water interface 2 . The water filtration circulation combination 30 can prevent cooking oil from being discharged from the fryer body 10 to cause waste when filtering residues. This action is different from opening the drain valve 131 to discharge the slag, and the fried residue to be removed is close to the oil-water interface 2 at low oil temperature.

Although the present invention has been disclosed as above by means of implementation, it is not intended to limit the present invention. Anyone with ordinary knowledge in the technical field may make some changes and modifications without departing from the spirit and scope of the present invention. Therefore, The scope of protection of the present invention should be defined by the scope of the appended patent application.

1: Improved water-cooled oil-water separation fryer

2: Oil-water interface

3: Edible oil surface

10: Fryer body

11: opening

12: The first liquid outlet

13: Second drain port

131: drain valve

1311: The second row of waste pipe

14: The first connecting hole

15: The second connecting hole

17: heating tube

18: Drainage combination

19: Tee joint

191: first connector

192: switch

193: Second connector

194: The third connector

1941: First waste line

20: support frame

21:Roller

30: Water Filtration Cycle Combination

31:Circulation pump

32: Outlet pipe

33: filter

34: water inlet pipe

35: connecting pipe

40: Cold water replenishment pipe

41: faucet

50: The first temperature detection combination

51: The first thermometer

52: The first telecommunication signal line

53: The first temperature display

60: Second temperature detection combination

61: Second thermometer

62: The second electrical signal line

63: Second temperature display

Claims (10)

An improved water-cooled oil-water separation fryer, comprising: a fryer body with an opening on the top for filling water and edible oil, a first liquid outlet on the wall, and a bottom of the first liquid outlet A second liquid discharge port, a first communication hole and a second communication hole are opened on the wall of the elevation between the first liquid discharge port and the second liquid discharge port, and the inner wall above the first liquid discharge port A plurality of heating pipes are fixed at the first liquid outlet, and a liquid discharge combination is installed at the first liquid discharge port. The liquid discharge combination is connected to a first joint of a three-way joint. The liquid in a joint flows out from a second joint or a third joint, and the second liquid discharge port is externally connected with a drain valve, and the drain valve is opened to remove the liquid and deposited fried residue at the bottom of the fryer body; plural a support frame, fixed on the outer periphery of the fryer body, to support the fryer body; a water filtration circulation combination, used to circulate and filter the liquid in the fryer body to filter fried food residues therein, It includes: a circulation pump; a water outlet pipe, which is sealed and connected with the circulation pump and the second joint, and is used to suck the liquid inside the fryer body and the fried food residue out of the fryer through the circulation pump. a pot body; a filter, which is sealed and connected with the circulation pump through a connecting pipe, for filtering the fry residue in the liquid; and a water inlet pipe, which is sealed and connected with the filter and the first communication hole, for The filtered liquid is sent back to the fryer body; a cold water replenishment pipe is sealed and connected with the second communication hole for replenishing cold water into the fryer body; and a first temperature detection combination is provided by the fryer The outside of the pot body extends to the inside of the fryer body to measure the temperature of the liquid above and below the oil-water interface. The improved water-cooled oil-water separation fryer as described in claim 1, wherein the first temperature detection combination further includes: a first thermometer, which is movably arranged inside the fryer body, and is close to the first row in height a liquid port; a first electrical signal line, signal-connected to the first thermometer; and a first temperature display, signal-connected to the first electrical signal line, for displaying the water temperature measured by the first thermometer. The improved water-cooled oil-water separation fryer as described in claim 2, wherein the first temperature display is a digital display. The improved water-cooled oil-water separation fryer as described in claim 1 further includes a second temperature detection combination extending from the outside of the fryer body to the inside of the fryer body for measuring the liquid above the heating tube temperature, including: a second thermometer, removably placed above the heating tubes; a second electrical signal line, connected to the second thermometer signal; and a second temperature display, connected to the second electrical signal line Signal connection for displaying the oil temperature measured by the second thermometer. The improved water-cooled oil-water separation fryer as described in Claim 4, wherein the second temperature display is a digital display. The improved water-cooled oil-water separation fryer as described in Claim 1, wherein the drain assembly further includes: a water diversion pipe having a water inlet end and a water outlet end, the water inlet end is located close to the center of the fryer body section an opening facing upwards and located below the oil-water interface; and an oil discharge valve, which is in sealing connection with the water outlet and the first joint, opened to pass through the water diversion pipe from the water inlet to the liquid above the opening and the liquid in it The fried food residue is discharged through the first joint. The improved water-cooled oil-water separation fryer as described in Claim 6, wherein a vortex is formed when the liquid flows into the water pipe through the opening surface, and the suction force of the vortex draws the frying residue near the opening surface to the center of the vortex introduce. The improved water-cooled oil-water separation fryer as described in claim 1, wherein the third joint is externally connected to a first row of waste liquid pipes. The improved water-cooled oil-water separation fryer as described in Claim 1, wherein the drain valve is connected to a second waste liquid pipe outwardly. The improved water-cooled oil-water separation fryer as described in claim 1, wherein a roller is connected under the support frame to move the fryer body.

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