| 摘要 |
A method and apparatus for forming a film of cooking oil on a pan (12, 13, 14) surface wherein cooking oil, either ionizable or nonconducting, is delivered through an atomizing nozzle (42) to form oil droplets (44). For readily ionizable oils, the oil droplets are sprayed between a pair of spaced electrodes (45) charged to a potential between four and ten kilovolts to ionize and positively charge the droplets. The spray of ionized oil droplets (46) is directed toward the surface of a pan (12) which is grounded to attract the positively charged droplets. Upon impingement of a droplet against the pan (12) surface, flow of electrical current from the surface of the droplet (46) to the surface of the pan (12) combined with the splattering tendency of the droplet (46) improves the wetting capability of the droplet (46) to form a continuous oil film over the pan (12) surface. |
