| 摘要 |
An anti-oxidation frying device includes a frying vessel having an electrically conductive body configured to heat cooking oil carried therein by a heating unit. A removable basket, also formed of electrically conductive material, is configured to be carried within the frying vessel to enable the cooking of food in the heated oil. A rectification circuit is coupled to the heating unit, the body of the frying vessel, and the basket. During operation the rectification circuit converts AC power from an external power source into a rippled, rectified AC current signal that is supplied to the heating unit, body of the frying vessel, and the basket, so as to create a reducing environment of available electrons for absorption by the cooking oil and food as it is prepared, thus extending the life of the cooking oil. |
| 主权项 |
1. A method of extending useful life of cooking oil comprises:
providing a frying vessel having an electrically conductive body carrying an amount of cooking oil therein to prepare food, said vessel including a heating unit to heat the cooking oil, said vessel including a rectification circuit having a first and a second connection point coupled to said body; converting power from an alternating current (AC) power source into a rippled, rectified AC current signal at said rectification circuit; and supplying said rippled, rectified AC current across said first and said second connection points, so as to create a reducing environment of available electrons in the cooking oil for absorption by the cooking oil and the food, whereby the reducing environment extends the useful life of the cooking oil. |
