CN114946899B - Device and method for reducing fried rice waist explosion rate - Google Patents
Device and method for reducing fried rice waist explosion rate Download PDFInfo
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- CN114946899B CN114946899B CN202210232970.9A CN202210232970A CN114946899B CN 114946899 B CN114946899 B CN 114946899B CN 202210232970 A CN202210232970 A CN 202210232970A CN 114946899 B CN114946899 B CN 114946899B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making doughnuts
- A21B5/085—Apparatus for baking in baking fat or oil, e.g. for making doughnuts for applying oil to bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B04—CENTRIFUGAL APPARATUS OR MACHINES FOR CARRYING-OUT PHYSICAL OR CHEMICAL PROCESSES
- B04B—CENTRIFUGES
- B04B1/00—Centrifuges with rotary bowls provided with solid jackets for separating predominantly liquid mixtures with or without solid particles
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B04—CENTRIFUGAL APPARATUS OR MACHINES FOR CARRYING-OUT PHYSICAL OR CHEMICAL PROCESSES
- B04B—CENTRIFUGES
- B04B7/00—Elements of centrifuges
- B04B7/08—Rotary bowls
- B04B7/12—Inserts, e.g. armouring plates
- B04B7/16—Sieves or filters
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B23/00—Heating arrangements
- F26B23/001—Heating arrangements using waste heat
- F26B23/002—Heating arrangements using waste heat recovered from dryer exhaust gases
- F26B23/005—Heating arrangements using waste heat recovered from dryer exhaust gases using a closed cycle heat pump system ; using a heat pipe system
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The device comprises a first processing unit, a second processing unit and a third processing unit which are sequentially connected, wherein the first processing unit is composed of a vacuum frying device and a centrifugal deoiling device, the processes of frying rice raw materials and reducing excessive vegetable oil after frying are completed, a heat-preservation solid drying device is arranged in the second processing unit and the third processing unit, and the heat-preservation temperature of the second processing unit and the third processing unit is sequentially reduced. The low-temperature frying, centrifugal degreasing and orderly reduction of temperature gradient are adopted to recycle the energy in the processing process, and the product has the advantages of high quality, less nutrition loss, health, delicious taste, high production efficiency, energy conservation and environmental protection.
Description
Technical Field
The invention relates to the technical field of snack food processing equipment, in particular to a device and a method for reducing the fried rice waist bursting rate.
Background
The Hunan Liuyang fried rice is a typical traditional snack in south China, has the effects of strengthening spleen and eliminating dampness, has the effects of treating dyspepsia, diarrhea, constipation and the like because of unique flavor and convenient eating, and is deeply favored by consumers. Liuyang fried rice is simple in preparation, glutinous rice or rice is firstly washed, cooked and then dried to be semi-dry (wet but not sticky), and fried to be slightly pasty without oiling, so that a fried rice product can be obtained. Along with the continuous development of technology, the labor and people continuously improve the processing technology, and the technology is developed to the current state that a certain amount of edible oil is added for stir-frying, so that the scorching defect in the stir-frying process of the fried rice can be greatly reduced, and the quality and the flavor are improved to a certain extent.
At present, although the production process of the fried rice is greatly advanced, the defects that the loss of nutritional ingredients is large are still difficult to solve, for example, the raw materials of the fried rice are subjected to a high-temperature puffing process, the raw materials are subjected to high-temperature stir-frying to low-temperature rapid cooling in the traditional manufacturing process, the various parts of the fried rice are heated unevenly, the waist explosion rate of the fried rice is very high, the appearance of the product is seriously influenced, and the quality of the fried rice is not high due to the various reasons. Therefore, the applicant provides a complete set of equipment and a method for reducing the waist explosion rate of the fried rice by combining novel processing equipment and a novel processing method on the basis of traditional fried rice processing equipment and a novel processing method.
Disclosure of Invention
The invention aims to solve the technical problem of providing a device and a method for reducing the fried rice waist-popping rate, and provides a complete set of equipment and a method for reducing the fried rice waist-popping rate, which can improve the production efficiency of the fried rice, save energy and protect environment, and the processed fried rice has complete appearance, delicious color and taste and high nutritive value.
In order to solve the technical problems, the invention adopts the following technical scheme:
the utility model provides a reduce device that fried rice exploded waist rate, includes the unit is crossed in first processing unit, second processing unit and the third processing that connect gradually, and first processing unit comprises vacuum frying system device and centrifugal deoiling device, accomplishes the fried rice raw materials frying system, reduces the excessive vegetable oil technology after the fried rice system of frying, is equipped with the solid drying device of heat preservation in second processing unit and the third processing unit, and the heat preservation temperature of second processing unit and the third processing unit reduces in proper order.
And heat pump drying energy recovery systems are further arranged in the second processing unit and the third processing unit and are respectively used for carrying out energy exchange with the roasted rice materials in the second processing unit and the third processing unit while drying the roasted rice materials, and the exchanged energy is collected and used for the first processing unit.
The vacuum frying and frying device and the centrifugal degreasing device of the first processing unit are integrated equipment, and comprise a vacuum frying chamber and a centrifugal barrel placed in the vacuum frying chamber, wherein the centrifugal barrel is driven to rotate by a centrifugal driving mechanism, an oil inlet pipe and an oil outlet pipe are arranged at the bottom end of the side wall of the vacuum frying chamber and used for conveying and discharging fried oil inwards, a vacuum pipeline is arranged at the top end of the vacuum frying chamber and connected with a vacuum separator, cooling liquid inlet and outlet pipes are arranged at the upper end and the lower end of one side of the vacuum frying chamber, the cooling liquid inlet and outlet pipes are connected with cooling coils in the side wall of the vacuum frying chamber, and a top cover in separable sealing connection is arranged above the vacuum frying chamber.
The centrifugal barrel is driven to rotate by the centrifugal barrel rotating driving shaft at the center of the bottom of the vacuum frying chamber, the centrifugal barrel rotating driving shaft extends out of the vacuum frying chamber and is fixedly connected with the centrifugal driving mechanism, a discharging telescopic rod which can stretch out and draw back up and down is arranged in the centrifugal barrel rotating driving shaft, a centrifugal barrel discharging plate and a discharging hole which are matched in shape are arranged at two sides of the discharging telescopic rod at the bottom of the centrifugal barrel, one end of the discharging plate is rotationally connected with the top of the centrifugal barrel rotating driving shaft, a discharging bottom plate is arranged at the bottom of the vacuum frying chamber and is in a sealing state and a discharging state, a frying chamber discharging hole is arranged below the discharging bottom plate, and the discharging bottom plate is used for sealing when the vacuum frying chamber is cooled and discharging.
The centrifugal barrel rotating driving shaft comprises a centrifugal shaft, the centrifugal shaft is rotationally connected with the bottom of the vacuum frying chamber, the discharging telescopic rod is located in the centrifugal shaft and in sliding contact with the bottom of the vacuum frying chamber, a sliding limiting cavity is formed in the lower end of the centrifugal shaft, a reset spring surrounding the discharging telescopic rod is arranged in the sliding limiting cavity, the lower end of the reset spring is in contact with a limiting table at the bottom of the discharging telescopic rod, and an electromagnetic coil is arranged at the upper end of the centrifugal shaft.
Foretell centrifugal section of thick bamboo flitch includes the plate body that matches with the discharge opening shape, and plate body is close to ejection of compact telescopic link one side and is equipped with the dwang, and the dwang tip is connected with ejection of compact telescopic link top rotation, and the plate body lateral wall is equipped with the spacing groove that runs through, and the spacing groove is rectangular cell body, is equipped with the rotation direction gag lever post of connecting two lateral walls in the discharge opening, rotates the direction gag lever post and is located the spacing inslot.
The above-mentioned ejection of compact bottom plate includes that one end is connected with the rotation of vacuum frying room bottom plate ejection of compact board, rotates ejection of compact board lower extreme and realizes opening and shutting through ejection of compact actuating cylinder, and frying room discharge gate forms toper ejection of compact direction by the ejection of compact nose cone of downward sloping, is equipped with out the hopper below the frying room discharge gate.
The centrifugal cylinder and the centrifugal cylinder rotary driving shaft are detachably connected through the nesting and separating device, the nesting and separating device comprises a nesting boss protruding upwards, a spline chute is arranged below the nesting boss, the spline chute is matched with a spline at the top end of the centrifugal shaft and is in sliding contact with the spline, a perforation is arranged in the center of the nesting boss and used for enabling a discharging telescopic rod to penetrate out, vertical grooves are formed in two sides of the perforation, and the vertical grooves are in sliding contact with the rotating rod.
The method for manufacturing the fried rice by using the device for reducing the waist explosion rate of the fried rice comprises the following specific steps:
controlling the vacuum degree to-0.050 Mps to-0.105 Mps in a vacuum frying and frying device of a first processing unit, processing the fried rice raw material in the vacuum frying and frying device at the oil temperature of 105-150 ℃ for 15-30 min, enabling the fried rice to enter a centrifugal deoiling device, enabling the centrifugal speed of a centrifugal machine to be 3000-8000 rpm, enabling the centrifugal time to be 3-5 min, and enabling the fried rice to enter the next working procedure after centrifugation;
step two, the prepared roasted rice enters a second processing unit, the roasted rice consists of a heat preservation solid type and drying device and a heat pump drying energy recovery device, the heat preservation solid type and drying device consists of a heat preservation cavity and a transmission device, the heat preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, the roasted rice material is moderately dried on the one hand in the heat preservation solid type and drying device under the condition of constant temperature of 75-90 ℃ for 15-40 min, the water content of the roasted rice is ensured to be less than 8%, on the other hand, the heat pump drying energy recovery device exchanges energy with the roasted rice fried by vacuum oil through internal circulation air, and the energy is collected and used for the first processing unit;
step three, the prepared roasted rice enters a third processing unit and is composed of a heat preservation solid type and drying device and a heat pump drying energy recovery device, the heat preservation solid type and drying device is composed of a heat preservation cavity and a transmission device, the heat preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, roasted rice materials are moderately dried on the heat pump drying energy recovery device on the one hand under the condition that the temperature of the heat preservation solid type and drying device is kept between 35 ℃ and 50 ℃ for 5 mm to 25min, the moisture of the roasted rice materials is ensured to be within 5%, and on the other hand, the heat pump drying energy recovery device exchanges energy with the roasted rice after being fried by vacuum oil through internal circulation air, and the energy is collected and used for the first processing unit.
In the first step, when the fried rice is fried, the fried oil is filled into the vacuum frying chamber through the oil inlet and outlet pipe, the fried rice is placed in the centrifugal barrel, the top cover is covered and sealed, the vacuum pipeline starts to suck indoor air outwards and carries out oil-gas separation and recycling through the vacuum separator, after the vacuum degree reaches the requirement, the vacuum pipeline starts to heat the fried rice, before the oil is discharged after the frying is finished, low-temperature cooling liquid is introduced into the cooling liquid inlet and outlet pipe, the low-temperature cooling liquid gradually cools the oil in the vacuum frying chamber through the cooling coil, the fried rice in the centrifugal barrel is subjected to mild cooling along with the oil, the target temperature of cooling is placed between the frying temperature and the heat preservation temperature of the second processing unit, when the cooling temperature reaches, the oil is discharged from the oil inlet and outlet pipe for filtering and recycling, then the centrifugal driving mechanism drives the centrifugal barrel to rotate for deoiling operation, after deoiling is finished, the discharging telescopic rod stretches out, the fried rice is driven to be discharged from the discharging hole, the inner fried rice falls into the discharging bottom plate of the vacuum frying chamber through the reciprocating rotation of the centrifugal barrel, the discharging bottom plate is opened, and the discharging chamber falls into the second processing unit through the discharging hole.
The device and the method for reducing the waist explosion rate of the fried rice are systematically integrated with the low-temperature vacuum frying device, the centrifugal deoiling device, the heat-preservation solid drying device and the heat pump drying energy recovery device of the fried rice, and can ensure the low-oil and high-nutrition and long quality guarantee period of the fried rice product by combining with the advanced production process of the fried rice. The adoption of the gradient cooling process ensures the defect that the waist explosion rate of the fried rice is high (the traditional fried rice waist explosion rate is more than 30%) caused by severe cooling, and the waist explosion rate of the fried rice product is less than 10%. The complete equipment and the method for reducing the waist explosion rate of the fried rice realize seamless joint in the whole process, realize automatic and continuous production of the fried rice, obviously improve the production efficiency compared with the existing frying process, and realize large-scale production of the high-quality fried rice. The fried rice produced by the invention has good taste, beautiful appearance, nutrition and health, is convenient to carry and eat, is deeply favored by consumers, and creates very good economic benefit for enterprises.
Drawings
The invention is further illustrated by the following examples in conjunction with the accompanying drawings:
FIG. 1 is a schematic diagram of a kit and method for reducing the waist burst rate of roasted rice in accordance with the present invention;
FIG. 2 is a schematic diagram of the whole structure of the present invention;
FIG. 3 is a schematic diagram of the whole structure of the present invention;
FIG. 4 is a schematic diagram of the overall structure of the present invention;
FIG. 5 is a cross-sectional view of A-A of FIG. 3;
FIG. 6 is a cross-sectional view of B-B of FIG. 4;
FIG. 7 is a partially enlarged schematic illustration I of FIG. 5;
FIG. 8 is a second enlarged partial schematic view of FIG. 5;
FIG. 9 is a partially enlarged schematic third illustration of FIG. 5;
FIG. 10 is an enlarged partial schematic view of FIG. 6;
fig. 11 is an enlarged schematic view of a portion of the vacuum fryer at the time of discharge;
FIG. 12 is a schematic structural view of a centrifuge bowl;
FIG. 13 is a top view of the centrifuge bowl;
FIG. 14 is a schematic view of the structure of the outfeed plate;
FIG. 15 is a schematic view of a structure of a discharging telescopic rod;
fig. 16 is a schematic structural view of the eccentric shaft.
Wherein: the vacuum frying chamber 1, a centrifugal deoiling driving motor 2, a vacuum separator 3, a top cover driving device 4, a top cover 5, a discharge hopper 6, an oil inlet and outlet pipe 7, a cooling liquid inlet and outlet pipe 8, a centrifugal barrel 9, a centrifugal barrel discharging plate 91, a plate body 911, a rotating rod 912, a limit groove 913, a bearing table 92, a discharging hole 93, a rotating guide limit rod 94, a cooling coil 10, a centrifugal barrel rotating driving shaft 11, a centrifugal shaft 111, a discharging telescopic rod 112, a sliding limit cavity 113, a reset spring 114, a limit table 115, an electromagnetic coil 116, a rotating shaft 117, a guide key 118, a centrifugal driving mechanism 12, a vacuum pipeline 13, a discharging bottom plate 14, a rotating discharging plate 141, a discharging driving cylinder 142, a discharging guide cone 143, a roller 15, a heating coil 16, a nesting and separating device 17, a nesting boss 171, a perforation 172, a spline chute 173, a vertical groove 174, a discharging stirring blade 18 and a frying chamber discharging hole 19.
Detailed Description
As shown in fig. 1, the device for reducing the stir-fried rice waist-burst rate comprises a first processing unit, a second processing unit and a third processing unit which are sequentially connected, wherein the first processing unit is composed of a vacuum frying device and a centrifugal deoiling device, the processes of frying rice raw materials and reducing excessive vegetable oil after frying rice are completed, a heat-preservation solid drying device is arranged in the second processing unit and the third processing unit, and the heat-preservation temperature of the second processing unit and the heat-preservation temperature of the third processing unit are sequentially reduced.
The fried rice is heated and fried through the vacuum frying device and the centrifugal deoiling device and then centrifugally deoiled, and then the temperature is gradually reduced through the heat-preserving solid drying device in the second processing unit and the third processing unit, so that the phenomenon that the appearance is seriously influenced due to uneven heating of each part of the fried rice caused by violent cooling after the fried rice is prevented.
And heat pump drying energy recovery systems are further arranged in the second processing unit and the third processing unit and are respectively used for carrying out energy exchange with the roasted rice materials in the second processing unit and the third processing unit while drying the roasted rice materials, and the exchanged energy is collected and used for the first processing unit.
As shown in fig. 2, the vacuum frying device and the centrifugal degreasing device of the first processing unit are integrated equipment, and comprise a vacuum frying chamber 1 and a centrifugal barrel 9 placed in the vacuum frying chamber 1, wherein the centrifugal barrel 9 is driven to rotate by a centrifugal driving mechanism 12, an oil inlet and outlet pipe 7 is arranged at the bottom end of the side wall of the vacuum frying chamber 1 and used for conveying and discharging fried oil inwards, a vacuum pipeline 13 is arranged at the top end of the vacuum frying chamber 1, the vacuum pipeline 13 is connected with a vacuum separator 3, cooling liquid inlet and outlet pipes 8 are arranged at the upper end and the lower end of one side of the vacuum frying chamber 1, the cooling liquid inlet and outlet pipes 8 are connected with a cooling coil pipe 10 in the side wall of the vacuum frying chamber 1, and a top cover 5 in detachable sealing connection is arranged above the vacuum frying chamber 1.
When the fried rice is fried, firstly, fried oil is filled into the vacuum frying chamber 1 through the oil inlet and outlet pipe 7, the fried rice is placed into the centrifugal barrel 9, then the top cover 5 is covered and sealed, the vacuum pipeline 13 starts to suck indoor air outwards and carries out oil-gas separation and recycling through the vacuum separator 3, after the vacuum degree meets the requirement, the vacuum frying chamber 1 starts to heat the fried rice, before the oil is discharged after the frying is finished, low-temperature cooling liquid is firstly introduced into the cooling liquid inlet and outlet pipe 8, the low-temperature cooling liquid gradually cools the oil in the vacuum frying chamber 1 through the cooling coil 10, the fried rice in the centrifugal barrel 9 is gradually cooled along with the oil, the cooled target temperature is placed between the frying temperature and the heat preservation temperature of the second processing unit, and when the cooled temperature reaches, the oil is discharged from the oil inlet and outlet pipe 7 and filtered and recycled, and then the centrifugal driving mechanism 12 drives the centrifugal barrel 9 to rotate for deoiling operation;
the cooling liquid medium in the cooling coil 10 is cooled after frying, so that the fried rice can be excessively cooled from the frying temperature to the heat preservation solid temperature of the second processing unit, the temperature of the fried rice is reduced by the temperature reduction of oil, the heat exchange can be uniformly carried out on each part of the fried rice, the purpose of 'mild' cooling is achieved, meanwhile, the temperature difference time between the first processing unit and the second processing unit is rapidly reduced, the production efficiency is improved, and the waist bursting rate and the production efficiency are both considered.
As shown in fig. 2-12, the centrifugal barrel 9 is driven to rotate by a centrifugal barrel rotating driving shaft 11 in the center of the bottom of the vacuum frying chamber 1, the centrifugal barrel rotating driving shaft 11 extends out of the vacuum frying chamber 1 and is fixedly connected with a centrifugal driving mechanism 12, a discharging telescopic rod 112 which can extend up and down is arranged in the centrifugal barrel rotating driving shaft 11, centrifugal barrel 9 bottom is provided with a centrifugal barrel discharging plate 91 and a discharging hole 93 which are matched in shape on two sides of the discharging telescopic rod 112, one end of the discharging plate 91 is rotationally connected with the top of the centrifugal barrel rotating driving shaft 11, the bottom of the vacuum frying chamber 1 is provided with a discharging bottom plate 14, the discharging bottom plate 14 is in a sealing state and a discharging state, a frying chamber discharging hole 19 is arranged below the discharging bottom plate 14, the discharging bottom plate 14 is sealed when being used for frying, and is discharged after cooling.
When the discharging telescopic rod 112 is in a retracted state, the discharging plate 91 is closed, the centrifugal barrel 9 plays a role in placing fried rice, when the discharging telescopic rod 112 extends out, the discharging plate 91 is driven to be opened, the fried rice is discharged from the discharging hole 93, the internal fried rice is discharged completely by matching with the reciprocating rotation of the centrifugal barrel 9 and falls into the discharging bottom plate 14 at the bottom of the vacuum frying chamber 1, the discharging bottom plate 14 is opened, and the fried rice falls to the lower discharging hopper 6 through the discharging hole 19 of the frying chamber and enters the second processing unit;
through the cooperation of ejection of compact telescopic link 112 and ejection of compact bottom plate 14, realize that centrifugal section of thick bamboo 9 both can place the fried rice also can discharge, directly by the blanking of below, compare traditional centrifugal section of thick bamboo 9 lift by crane, only need pour into the fried rice in centrifugal section of thick bamboo 9 can, and discharge via the below can directly get into subsequent heat preservation solid type technology, and traditional centrifugal section of thick bamboo 9 lifts by crane and tends to contact with outside cold air, makes the fried rice of high temperature meet cold air, leads to stress change, takes place to explode waist phenomenon.
As shown in fig. 9, the centrifugal barrel rotating driving shaft 11 comprises a centrifugal shaft 111, the centrifugal shaft 111 is rotatably connected with the bottom of the vacuum frying chamber 1, a discharging telescopic rod 112 is positioned in the centrifugal shaft 111 and is in sliding contact with the centrifugal shaft, a sliding limiting cavity 113 is arranged at the lower end of the centrifugal shaft 111, a return spring 114 surrounding the discharging telescopic rod 112 is arranged in the sliding limiting cavity 113, the lower end of the return spring 114 is in contact with a limiting table 115 at the bottom of the discharging telescopic rod 112, and an electromagnetic coil 116 is arranged at the upper end of the centrifugal shaft 111.
The discharge telescopic rod 112 can be vertically telescopic through the cooperation of the axial magnetic field generated by the electromagnetic coil 116 and the return spring 114.
As shown in fig. 14, the centrifugal cylinder discharging plate 91 includes a plate body 911 matching the shape of the discharging hole 93, a rotating rod 912 is disposed on one side of the plate body 911 near the discharging telescopic rod 112, the end of the rotating rod 912 is rotationally connected with the top end of the discharging telescopic rod 112, a through limit groove 913 is disposed on the side wall of the plate body 911, the limit groove 913 is a strip-shaped groove, a rotation guiding limit rod 94 connecting the two side walls is disposed in the discharging hole 93, and the rotation guiding limit rod 94 is disposed in the limit groove 913.
Through the cooperation of rotation direction gag lever post 94 and spacing groove 913 for when the material telescopic link 112 stretches out, owing to rotate the spacing and the guide effect of direction gag lever post 94, make plate body 911 and discharge port 93 form the angle that changes along with the lift position change, the rectangular shape of spacing groove 913 makes plate body 911 upwards move rather than downwards as far as possible, reduces occupation to the lower part space.
As shown in fig. 8 and 11, the above-mentioned discharging bottom plate 14 comprises a rotary discharging plate 141 with one end rotatably connected with the bottom plate of the vacuum frying chamber 1, the lower end of the rotary discharging plate 141 is opened and closed by a discharging driving cylinder 142, the frying chamber discharging hole 19 is formed with a conical discharging guide by a discharging guide cone 143 inclined downwards, and a discharging hopper 6 is arranged below the frying chamber discharging hole 19.
As shown in fig. 7, 10, 13 and 16, the centrifugal barrel 9 and the centrifugal barrel rotating driving shaft 11 are detachably connected by a nesting and separating device 17, the nesting and separating device 17 comprises a nesting boss 171 protruding upwards, a spline chute 173 is arranged below the nesting boss 171, the spline chute 173 is matched with a spline at the top end of the centrifugal shaft 111 and is in sliding contact with the spline chute, a through hole 172 is arranged in the center of the nesting boss 171 and is used for enabling the discharging telescopic rod 112 to penetrate, vertical grooves 174 are arranged on two sides of the through hole 172, and the vertical grooves 174 are in sliding contact with a rotating rod 912.
The separation connection of the centrifugal cylinder 9 and the centrifugal cylinder rotary driving shaft 11 enables the cylinder body and the vacuum frying chamber 1 to be designed separately, and installation and maintenance are facilitated.
As shown in fig. 7, a discharge stirring blade 18 for discharging is provided on the outer periphery of the centrifugal drum rotation driving shaft 11 between the bottom end of the centrifugal drum 9 and the bottom surface of the vacuum frying chamber 1.
The method for manufacturing the fried rice by using the device for reducing the waist explosion rate of the fried rice comprises the following specific steps:
controlling the vacuum degree to-0.050 Mps to-0.105 Mps in a vacuum frying and frying device of a first processing unit, processing the fried rice raw material in the vacuum frying and frying device at the oil temperature of 105-150 ℃ for 15-30 min, enabling the fried rice to enter a centrifugal deoiling device, enabling the centrifugal speed of a centrifugal machine to be 3000-8000 rpm, enabling the centrifugal time to be 3-5 min, and enabling the fried rice to enter the next working procedure after centrifugation;
step two, the prepared fried rice enters a second processing unit, the fried rice consists of a heat preservation solid type and drying device and a heat pump drying energy recovery device, the heat preservation solid type and drying device consists of a heat preservation cavity and a transmission device, the heat preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, the heat preservation solid type and drying device consists of a heat preservation cavity with the length of 3 m-10 m and the height of 1 m-1.5 m, the length and the height of the transmission device are adjusted according to the length and the height of the heat preservation solid type and drying device, the fried rice material is 15 mm-40 min under the constant temperature of 75 ℃ to 90 ℃ in the heat preservation solid type and drying device, the heat pump drying energy recovery device is used for moderately drying the fried rice material on one hand, the moisture of the fried rice is ensured to be controlled within 8%, on the other hand, the heat pump drying energy recovery device is used for energy exchange with the fried rice after being fried by internal circulation air and vacuum frying, and the energy collection is used for the first processing unit;
step three, the prepared fried rice enters a third processing unit and is composed of a heat preservation solid type and drying device and a heat pump drying energy recovery device, the heat preservation solid type and drying device is composed of a heat preservation cavity and a transmission device, the heat preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, the heat preservation solid type and drying device is composed of a heat preservation cavity with the length of 3 m-10 m and the height of 1 m-1.5 m, the length and the height of the transmission device are adjusted according to the length and the height of the heat preservation solid type and drying device, the fried rice material is subjected to 5 mm-25 min at the constant temperature of 35 ℃ to 50 ℃ in the heat preservation solid type and drying device, the heat pump drying energy recovery device is used for moderately drying the fried rice material on the one hand, the moisture of the fried rice is controlled within 5%, on the other hand, the heat pump drying energy recovery device is used for carrying out energy exchange with the fried rice after being fried by internal circulation air and vacuum frying, and the energy is collected for the first processing unit.
In the first step, when frying rice, firstly, the frying oil is filled into the vacuum frying chamber 1 through the oil inlet and outlet pipe 7, the fried rice is placed into the centrifugal barrel 9, then the top cover 5 is covered and sealed, the vacuum pipeline 13 starts to extract indoor air outwards and carries out oil-gas separation and recycling through the vacuum separator 3, after the vacuum degree reaches the requirement, the vacuum frying chamber 1 starts to heat the fried rice for frying, before the oil is discharged after frying, the low-temperature cooling liquid is firstly introduced into the cooling liquid inlet and outlet pipe 8, the low-temperature cooling liquid gradually cools the oil in the vacuum frying chamber 1 through the cooling coil 10, the cooled target temperature is placed between the temperature of the oil and the heat preservation temperature of the second processing unit, when the temperature is reached, the oil is discharged from the oil inlet and outlet pipe 7 for filtering and recycling, then the centrifugal driving mechanism 12 drives the centrifugal barrel 9 to rotate for oil removal operation, after the oil removal is completed, the discharging telescopic rod 112 stretches out to drive the discharging plate 91 to discharge the fried rice from the discharging hole 93, the oil is matched with the reciprocating rotation of the centrifugal barrel 9 to enable the oil in the vacuum frying chamber 1 to gradually cool down, the rice falls into the bottom plate 14 of the second processing unit through the bottom plate 14, and the bottom plate 14 falls into the bottom plate 14 of the second processing unit, and the bottom plate 14 falls into the bottom plate of the frying chamber 14 is opened, and the bottom plate is opened.
Example 1
A complete set of equipment and a method for reducing the waist explosion rate of fried rice comprise the following steps:
1) The first processing unit consists of a vacuum frying device and a centrifugal deoiling device, and is used for frying the raw materials of the fried rice and reducing excessive vegetable oil after the fried rice is fried;
2) The roasted rice prepared in the step 1) enters a second processing unit, and consists of a heat preservation solid drying device and a heat pump drying energy recovery system;
3) The roasted rice prepared in the step 2) enters a third processing unit, and consists of a heat preservation solid drying device and a heat pump drying energy recovery system;
further, in the step 1), the vacuum frying and frying device is controlled to have the vacuum degree of-0.105 Mps and the oil temperature of 105 ℃, the fried rice raw material is processed for 30min in the vacuum frying and frying device, the fried rice enters the centrifugal degreasing device, the centrifugal speed of the centrifugal machine is 3000rpm, the centrifugal time is 5 mm, and after the rice is centrifuged, the fried rice enters the next working procedure.
Further, in the step 2), the prepared roasted rice enters a second processing unit and is composed of a heat-preservation solid type and drying device and a heat pump drying energy recovery device, the heat-preservation solid type and drying device is composed of a heat-preservation cavity and a transmission device, the heat-preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, the heat-preservation solid type and drying device is formed by adjusting the length of the heat-preservation cavity to 5m and the height of the heat-preservation solid type and drying device to 1m, the length and the height of the transmission device are adjusted according to the length and the height of the heat-preservation solid type and drying device, the roasted rice is ensured to be moderately dried at the constant temperature of 75 ℃ in the heat-preservation solid type and drying device for 40min, the moisture of the roasted rice is ensured to be controlled to be within 8% on one side of the heat pump drying energy recovery device, and on the other hand, the heat pump drying energy recovery device is used for energy collection of the first-stage processing unit after the roasted rice is fried by internal circulation air.
Further, in the step 3), the prepared roasted rice enters a third processing unit and is composed of a heat-preservation solid type and drying device and a heat pump drying energy recovery device, the heat-preservation solid type and drying device is composed of a heat-preservation cavity and a transmission device, the heat-preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, the heat-preservation solid type and drying device is formed by adjusting the length of the heat-preservation cavity to 5m and the height of the heat-preservation solid type and drying device to 1m, the length and the height of the transmission device are adjusted according to the length and the height of the heat-preservation solid type and drying device, but the roasted rice is ensured to be moderately dried at the constant temperature of 35 ℃ in the heat-preservation solid type and drying device, the moisture of the roasted rice is ensured to be controlled to be within 5% on one hand, and on the other hand, the heat pump drying energy recovery device is used for energy exchange with the roasted rice after the vacuum frying and the first-stage processing unit through internal circulation air. The fried rice product is finally vacuum packed for normal temperature sales.
Example 2
A complete set of equipment and a method for reducing the waist explosion rate of fried rice comprise the following steps:
1) The first processing unit consists of a vacuum frying device and a centrifugal deoiling device, and is used for frying the raw materials of the fried rice and reducing excessive vegetable oil after the fried rice is fried;
2) The roasted rice prepared in the step 1) enters a second processing unit, and consists of a heat preservation solid drying device and a heat pump drying energy recovery system;
3) The roasted rice prepared in the step 2) enters a third processing unit, and consists of a heat preservation solid drying device and a heat pump drying energy recovery system;
further, in the step 1), the vacuum frying and frying device is controlled, the vacuum degree is-0.050 Mps, the oil temperature is 150 ℃, the processing time of the fried rice raw material in the vacuum frying and frying device is 15min, the fried rice enters the centrifugal degreasing device, the centrifugal speed of the centrifugal machine is 8000rpm, the centrifugal time is 3 mm, and the fried rice enters the next working procedure after the centrifugation.
Further, in the step 2), the prepared fried rice enters a second processing unit and is composed of a heat-preservation solid type and drying device and a heat pump drying energy recovery device, the heat-preservation solid type and drying device is composed of a heat-preservation cavity and a transmission device, the heat-preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, the heat-preservation solid type and drying device is 10m long and 1.5m high and is adjusted in length and height according to the heat-preservation solid type and drying device, the length and the height of the transmission device are adjusted according to the length and the height of the heat-preservation solid type and drying device, but 15 mm of the fried rice materials are ensured under the condition of keeping the temperature of the heat-preservation solid type and drying device at 90 ℃, the heat pump drying energy recovery device is used for moderately drying the fried rice materials on one hand, the water content of the fried rice is ensured to be controlled within 8%, and on the other hand, the heat pump drying energy recovery device is used for energy collection of the first stage processing unit after the fried rice is fried by internal circulation wind.
Further, in the step 3), the prepared fried rice enters a third processing unit and is composed of a heat-preservation solid type and drying device and a heat pump drying energy recovery device, the heat-preservation solid type and drying device is composed of a heat-preservation cavity and a transmission device, the heat-preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, the heat-preservation solid type and drying device is 10m long and 1.5m high and is adjusted in length and height according to the heat-preservation solid type and drying device, the length and the height of the transmission device are adjusted according to the length and the height of the heat-preservation solid type and drying device, the fried rice is ensured to be moderately dried at the constant temperature of 35 ℃ in the heat-preservation solid type and drying device, the moisture of the fried rice is ensured to be controlled to be within 5% on one hand by the heat pump drying energy recovery device, and the fried rice is subjected to energy exchange after the fried rice is fried in vacuum through internal circulation air, and the heat pump drying energy recovery device is used for the first section processing unit. The fried rice product is finally vacuum packed for normal temperature sales.
Example 3
A complete set of equipment and a method for reducing the waist explosion rate of fried rice comprise the following steps:
1) The first processing unit consists of a vacuum frying device and a centrifugal deoiling device, and is used for frying the raw materials of the fried rice and reducing excessive vegetable oil after the fried rice is fried;
2) The roasted rice prepared in the step 1) enters a second processing unit, and consists of a heat preservation solid drying device and a heat pump drying energy recovery system;
3) The roasted rice prepared in the step 2) enters a third processing unit, and consists of a heat preservation solid drying device and a heat pump drying energy recovery system;
further, in the step 1), the vacuum frying and frying device is controlled to have the vacuum degree of-0.075 Mps and the oil temperature of 120 ℃, the fried rice raw material is processed in the vacuum frying and frying device for 25min, the fried rice enters the centrifugal degreasing device, the centrifugal speed of the centrifugal machine is 5000rpm, the centrifugal time is 4min, and the fried rice enters the next working procedure after the centrifugation.
Further, in the step 2), the prepared fried rice enters a second processing unit and is composed of a heat-preservation solid type and drying device and a heat pump drying energy recovery device, the heat-preservation solid type and drying device is composed of a heat-preservation cavity and a transmission device, the heat-preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, the heat-preservation solid type and drying device is 5m long and 1.2m high and is adjusted in length and height according to the heat-preservation solid type and drying device, the length and the height of the transmission device are adjusted according to the length and the height of the heat-preservation solid type and drying device, the fried rice is ensured to be moderately dried at the constant temperature of 80 ℃ in the heat-preservation solid type and drying device, the moisture of the fried rice is ensured to be controlled to be within 8% on one hand, and on the other hand, the heat pump drying energy recovery device exchanges energy with the fried rice after being fried in vacuum, and the energy is collected and used for the first section of processing unit.
Further, in the step 3), the prepared fried rice enters a third processing unit and is composed of a heat-preservation solid type and drying device and a heat pump drying energy recovery device, the heat-preservation solid type and drying device is composed of a heat-preservation cavity and a transmission device, the heat-preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, the heat-preservation solid type and drying device is 5m long and 1.2m high and is adjusted in length and height according to the heat-preservation solid type and drying device, the length and the height of the transmission device are adjusted according to the length and the height of the heat-preservation solid type and drying device, the fried rice is ensured to be moderately dried at the constant temperature of 40 ℃ in the heat-preservation solid type and drying device, the moisture of the fried rice is ensured to be controlled to be within 5% on one hand, and on the other hand, the heat pump drying energy recovery device exchanges energy with the fried rice after being fried in vacuum, and the energy is collected and used for the first stage processing unit. The fried rice product is finally vacuum packed for normal temperature sales.
In order to compare the advantages of the invention compared with the traditional rice frying equipment and process method, the experiment adopts the parameters of the traditional equipment and rice frying process method, the first traditional equipment and rice frying process method is that the frying oil temperature is 210 ℃, the frying time is 1min, the oil is filtered for 6min after frying, and the oil enters a drying box, and the water is dried to 6.8% by utilizing the waste heat of rice frying and a fan, thus obtaining the product 1; the second traditional equipment and the rice frying process method are that the frying oil temperature is 190 ℃, the frying time is 1.5min, the oil is filtered for 6min after the frying, the oil enters a drying box, and the water is dried to 6.5% by utilizing the waste heat of rice frying and a fan, so that the product 2 is obtained; the third traditional equipment and the rice frying process method are that the frying oil temperature is 180 ℃, the frying time is 2min, the oil is filtered for 6min after the frying, the obtained product enters a drying box, and the water is dried to 6.6% by utilizing the waste heat of rice frying and a fan, so that the product 3 is obtained; data of quality, production efficiency and energy consumption detection of three traditional fried rice products are obtained as shown in the following table 1; the product quality, production efficiency and energy consumption obtained by the present invention in examples 1 to 3 above are shown in Table 2.
TABLE 1 data for quality, production efficiency and energy consumption detection of traditional roasted Rice products
As shown in Table 1, the waist explosion rate of the three traditional fried rice products is more than 30%, the oil content is least 30%, the shelf life is only 6.8 months at the longest, the production efficiency is 561kg/h at the highest position, and the energy consumption is 0.081m2/kg at the lowest.
TABLE 2 data for quality, production efficiency and energy consumption detection of the roasted rice product of the present invention
As shown in Table 2, the technical scheme of the invention has great advantages in terms of product quality, production efficiency and energy consumption compared with the traditional process.
Claims (4)
1. The device for reducing the fried rice waist explosion rate is characterized by comprising a first processing unit, a second processing unit and a third processing unit which are sequentially connected, wherein the first processing unit consists of a vacuum frying device and a centrifugal deoiling device, the processes of frying rice raw material oil and reducing excessive vegetable oil after frying rice are completed, a heat-preservation solid drying device is arranged in the second processing unit and the third processing unit, and the heat-preservation temperature of the second processing unit and the heat-preservation solid drying device of the third processing unit are sequentially reduced;
the second processing unit and the third processing unit are internally provided with heat pump drying energy recovery systems which are respectively used for exchanging energy with the roasted rice materials in the second processing unit and the third processing unit while drying the roasted rice materials, and collecting the exchanged energy for the first processing unit;
the vacuum frying device and the centrifugal degreasing device of the first processing unit are integrated equipment, the integrated equipment comprises a vacuum frying chamber (1) and a centrifugal barrel (9) arranged in the vacuum frying chamber (1), the centrifugal barrel (9) is driven to rotate by a centrifugal driving mechanism (12), an oil inlet and outlet pipe (7) is arranged at the bottom end of the side wall of the vacuum frying chamber (1) and used for conveying and discharging fried oil inwards, a vacuum pipeline (13) is arranged at the top end of the vacuum frying chamber (1), the vacuum pipeline (13) is connected with the vacuum separator (3), cooling liquid inlet and outlet pipes (8) are arranged at the upper end and the lower end of one side of the vacuum frying chamber (1), the cooling liquid inlet and outlet pipes (8) are connected with cooling coils (10) in the side wall of the vacuum frying chamber (1), and a top cover (5) which is detachably and hermetically connected is arranged above the vacuum frying chamber (1);
the centrifugal barrel (9) is driven to rotate by a centrifugal barrel rotating driving shaft (11) at the center of the bottom of the vacuum frying chamber (1), the centrifugal barrel rotating driving shaft (11) extends out of the vacuum frying chamber (1) and is fixedly connected with a centrifugal driving mechanism (12), a discharging telescopic rod (112) which can stretch up and down is arranged in the centrifugal barrel rotating driving shaft (11), a centrifugal barrel discharging plate (91) and a discharging hole (93) which are matched in shape are arranged at two sides of the discharging telescopic rod (112) at the bottom of the centrifugal barrel (9), one end of the discharging plate (91) is rotationally connected with the top of the centrifugal barrel rotating driving shaft (11), a discharging bottom plate (14) is arranged at the bottom of the vacuum frying chamber (1), the discharging bottom plate (14) is in a sealing state and a discharging state, a frying chamber discharging hole (19) is arranged below the discharging bottom plate (14) is used for frying, and discharging is carried out after cooling;
the centrifugal barrel rotary driving shaft (11) comprises a centrifugal shaft (111), the centrifugal shaft (111) is rotationally connected with the bottom of the vacuum frying chamber (1), the discharging telescopic rod (112) is positioned in the centrifugal shaft (111) and is in sliding contact with the bottom of the vacuum frying chamber, a sliding limiting cavity (113) is arranged at the lower end of the centrifugal shaft (111), a reset spring (114) surrounding the discharging telescopic rod (112) is arranged in the sliding limiting cavity (113), the lower end of the reset spring (114) is in contact with a limiting table (115) at the bottom of the discharging telescopic rod (112), and an electromagnetic coil (116) is arranged at the upper end of the centrifugal shaft (111);
the centrifugal cylinder discharging plate (91) comprises a plate body (911) matched with the discharging hole (93) in shape, a rotating rod (912) is arranged on one side, close to the discharging telescopic rod (112), of the plate body (911), the end part of the rotating rod (912) is rotationally connected with the top end of the discharging telescopic rod (112), a through limit groove (913) is formed in the side wall of the plate body (911), the limit groove (913) is a strip-shaped groove body, a rotating guide limit rod (94) connected with the two side walls is arranged in the discharging hole (93), and the rotating guide limit rod (94) is located in the limit groove (913);
the discharging bottom plate (14) comprises a rotary discharging plate (141) with one end rotatably connected with the bottom plate of the vacuum frying chamber (1), the lower end of the rotary discharging plate (141) is opened and closed through a discharging driving cylinder (142), a discharging guide cone (143) inclined downwards forms a conical discharging guide for the discharging hole (19) of the frying chamber, and a discharging hopper (6) is arranged below the discharging hole (19) of the frying chamber.
2. The device for reducing the waist explosion rate of the fried rice according to claim 1 is characterized in that the centrifugal cylinder (9) and the centrifugal cylinder rotary driving shaft (11) are detachably connected through a nesting and separating device (17), the nesting and separating device (17) comprises a nesting boss (171) protruding upwards, a spline chute (173) is arranged below the nesting boss (171), the spline chute (173) is matched with a spline at the top end of the centrifugal shaft (111) and is in sliding contact with the spline chute, a through hole (172) is arranged in the center of the nesting boss (171) and is used for enabling a discharging telescopic rod (112) to penetrate out, vertical grooves (174) are formed in two sides of the through hole (172), and the vertical grooves (174) are in sliding contact with a rotating rod (912).
3. The method for manufacturing the fried rice by using the device for reducing the waist explosion rate of the fried rice according to claim 1 is characterized by comprising the following specific steps:
step one, controlling the vacuum degree of a vacuum frying device of a first processing unit to be minus 0.050Mps to minus 0.105Mps and the oil temperature to be 105 o C~150 o C, processing the fried rice raw materials in a vacuum frying device for 15-30 min, enabling the fried rice to enter a centrifugal deoiling device, enabling a centrifugal machine to have a centrifugal speed of 3000-8000 rpm, enabling the centrifugal time to be 3 mm-5 min, and enabling the fried rice to enter the next working procedure after the centrifugal;
step two, the prepared roasted rice enters a second processing unit and consists of a heat-preservation solid type drying device and a heat pump drying energy recovery device, wherein the heat-preservation solid type drying device consists of a heat-preservation cavity and a transmission device, the heat-preservation solid type drying device is externally connected with the heat pump drying energy recovery device, and roasted rice materials are subjected to constant temperature 75 in the heat-preservation solid type drying device o C~90 o 15 mm-40 min under the condition C, the heat pump drying energy recovery device is used for moderately drying the roasted rice material on one hand and ensuring that the moisture of the roasted rice is controlled within 8%, and on the other hand, the heat pump drying energy recovery device is used for recovering the roasted riceThe collecting device exchanges energy with the fried rice after being fried in vacuum through internal circulating air, and the energy is collected and used for the first stage processing unit;
step three, the prepared roasted rice enters a third processing unit and is composed of a heat-preservation solid type and drying device and a heat pump drying energy recovery device, the heat-preservation solid type and drying device is composed of a heat-preservation cavity and a transmission device, the heat-preservation solid type and drying device is externally connected with the heat pump drying energy recovery device, and roasted rice materials are kept at a constant temperature 35 in the heat-preservation solid type and drying device o C~50 o And C, under the condition of 5 mm-25 min, the heat pump drying energy recovery device is used for moderately drying the fried rice material on one hand and ensuring that the moisture of the fried rice is controlled within 5%, and on the other hand, the heat pump drying energy recovery device is used for exchanging energy with the fried rice after being fried in vacuum through internal circulation air and collecting the energy for the first-stage processing unit.
4. The method for manufacturing fried rice by using the device for reducing the waist explosion rate of fried rice according to claim 3, wherein in the first step, when the fried rice is fried, fried oil is filled into the vacuum frying chamber (1) through the oil inlet and outlet pipe (7), the fried rice is placed into the centrifugal barrel (9), then the top cover (5) is covered and sealed, the vacuum pipeline (13) starts to suck indoor air outwards and carries out oil-gas separation and recycling through the vacuum separator (3), when the vacuum degree meets the requirement, the vacuum pipeline (13) starts to heat and fry the fried rice, low-temperature cooling liquid is introduced into the cooling liquid inlet and outlet pipe (8) before the oil is discharged after the frying is finished, the low-temperature cooling liquid gradually cools the oil in the vacuum frying chamber (1) through the cooling coil (10), the fried rice in the centrifugal barrel (9) is gradually cooled along with the oil, the cooled target temperature is arranged between the frying temperature and the heat preservation temperature of the second processing unit, the oil is discharged from the oil inlet and outlet pipe (7) for filtering and recycling after the cooled temperature is reached, then the centrifugal driving mechanism (12) drives the centrifugal barrel (9) to rotate for deoiling operation, after deoiling is completed, the discharging telescopic rod (112) stretches out to drive the discharging plate (91) to open, the fried rice is discharged from the discharging hole (93) and is matched with the reciprocating rotation of the centrifugal barrel (9) to drain the internal rice, the fried rice falls into the discharging bottom plate (14) at the bottom of the vacuum frying chamber (1), the discharging bottom plate (14) is opened, the fried rice falls to a lower discharge hopper (6) through a discharge hole (19) of the frying chamber and enters the second processing unit.
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| US5168797A (en) * | 1992-05-11 | 1992-12-08 | Wang Yiu Te | Reciprocally vacuumized and pressurized multi-purpose food processing apparatus |
| CN202145821U (en) * | 2011-07-14 | 2012-02-22 | 秦皇岛美和自控设备有限公司 | Hot water heat-exchange type low-temperature frying machine |
| CN102972518B (en) * | 2012-11-08 | 2013-09-25 | 南昌大学 | Method for extending storage period of embryo rice |
| CN203105464U (en) * | 2013-03-04 | 2013-08-07 | 上海脉慧能源科技有限公司 | Food fryer waste heat recovery system |
| KR20150039389A (en) * | 2013-10-02 | 2015-04-10 | 신창학 | Oil fried pastry automated removal system |
| TWM530701U (en) * | 2016-07-05 | 2016-10-21 | jin-da Cai | Centrifugal oil removal machine |
| CN106804648A (en) * | 2017-03-08 | 2017-06-09 | 陈长清 | Vertical centrifugal oil remover |
| CN207463155U (en) * | 2017-05-26 | 2018-06-08 | 镇江市高等专科学校 | Fine product chemical raw material drawing mechanism based on Electromagnetic Control |
| CN208836896U (en) * | 2018-06-15 | 2019-05-10 | 诸城市联兴机械有限公司 | A kind of constant temperature is from edible vegetable oil explosion unit |
| CN210076433U (en) * | 2019-02-26 | 2020-02-18 | 广西大学 | Multifunctional vacuum frying and drying machine |
| CN210248144U (en) * | 2019-03-08 | 2020-04-07 | 刘煜华 | Vacuum frying and deoiling complete device |
| TWI695697B (en) * | 2019-07-04 | 2020-06-11 | 張建緯 | Stir-fryer |
| CN210544729U (en) * | 2019-08-29 | 2020-05-19 | 三台县程兴坤泰建材有限公司 | Building materials thick liquids agitating unit convenient to ejection of compact |
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