A stirring device for a kitchen assistant robot

Abstract

The invention discloses a stirring device for a kitchen helper robot. According to the stirring device for the kitchen helper robot, a shaft sleeve is connected with the bottom of a flour barrel, a coaxial external shaft is connected with the shaft sleeve, a central shaft is connected with the coaxial external shaft, an upper stirring blade is connected with the central shaft, a lower stirring blade is connected with the shaft sleeve, and a screw is connected with a flour stirring cavity formed in the bottom of the flour barrel, wherein a first pushing knife and a second pushing knife of the lower stirring blade are connected with a lower stirring blade shaft sleeve, the first pushing knife and the second pushing knife are inclined by alpha 1 and alpha 2 respectively relative to the perpendicular plane of the axis of the coaxial external shaft, and the inclination direction of alpha 1 is opposite to that of alpha 2. According to the stirring device, the technical problems that in the stirring process, dry flour particles are small in size and are often located on the lower layer of a stirring barrel, wet dough is often located on the upper layer due to the fact that the wet dough is large in size, therefore, effective dough kneading is difficult to achieve, and the dough kneading quality is poor are solved; integration and automation of stirring, rolling, extruding and the like in the dough kneading process are achieved, manpower usage is effectively reduced, the production cost is reduced, and the economic benefit is increased.

Description

Technical field [0001] The invention relates to the field of kitchen utensils, in particular to a stirring device of a kitchen helping robot. Background technique [0002] At present, in the process of mixing noodles or other flours by chefs, due to the viscosity of flour, protein content, wheat growth cycle, etc., during the process of mixing flour, according to the principle that the solid particles are in large up and down in the stirring process, it often appears The phenomenon of wet dough on the upper layer and dry flour on the lower layer. This phenomenon will cause fatal damage to the one-time linkage kneading and dough extruding machinery. It is difficult to control the amount of water by simply adding water, causing the dough to be too soft or too dry. However, in the prior art, as attached figure 1 As shown, a cylindrical stirring rod is used in a container to complete the noodle mixing and mixing process; this technical solution has difficulty in mixing up and down. ...

AI Technical Summary

Problems solved by technology

This phenomenon will cause fatal damage to the one-time linkage kneading and extruding machinery. It is difficult to control the amount of water by simply adding water, resulting in too soft or too dry dough

However, in the prior art, as attached figure 1 As shown, the process of mixing noodles and noodles is completed by using a cylindrical stirring rod in the container; this technical solution has the difficulty of stirring up and down, and according to the principle of floating powder particles, dry flour is often in the lower layer of the mixing bucket due to its small particles. Wet dough is bulky and is often on the upper layer. If manual adjustment is not involved, it is difficult to complete the kneading effectively, which takes a long time and high labor cost.

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