Improved mechanism of eggbeater

Abstract

An egg beater comprises a body (40), a motor (50), a stirring cup (60), a stirring rod (70) and a stirring net (80). The motor is provided inside the body. The stirring rod and the stirring net stir in the stirring cup. The stirring rod includes a connecting part (71). On the stirring rod, the stirring net is arranged at one end away from the connecting part, and comprises a casing part (81) and a net part (82) filling in and welded with the casing part. The egg beater has no stirring dead angle.

Description

technical field [0001] The invention provides an egg beater, especially an improved mechanism of the egg beater. Background technique [0002] The egg beater is an indispensable appliance for making cakes and pastries. Nowadays, in order to save time and effort in stirring the protein or batter, and to make the foam more uniform, most of the egg beaters have been installed on the electric mixer. see figure 1 Shown is a conventional electric mixer, which mainly has a body 10 with a built-in driving source, a mixing tank 20 for placing protein or batter to be stirred, and an egg beater 30 mounted on the mixer for mixing materials; The top of the egg beater 30 is fixed on the rotating shaft 11 that can be driven by the rotation of the driving source, and can be driven by the rotating shaft 11 to make a "revolution" movement along the inner periphery of the mixing tank 20 and can also perform a "autorotation" movement, so that Evenly stir the protein or batter in the mixing ta...

AI Technical Summary

Problems solved by technology

[0005] Regarding the above-mentioned conventional egg beater installed in the mixer, it has a stirring net structure composed of a plurality of stirring bars orderly staggered, combined with the air and power during stirring, although it has achieved a partial effect of beating egg whites, but its The amount of air required during the stirring process is only introduced by the effect of the same direction of rotation, which is obviously not sufficient. Further, in the process of cutting the batter and mixing the batter with air by stirring, if the amount of air is not sufficient, except for the whipping The time is longer, and the texture is rough and the taste is not good due to excessive beating

In this regard, although different types of egg beaters have been designed and used, no better results have been seen.

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