A kind of syrup cooking steam pot
A steam boiler and syrup technology, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of inability to place too much sugar water and low stirring efficiency of sugar cooking pot, and achieves high boiling efficiency, simple structure and high working efficiency. reliable results
Active Publication Date: 2021-05-18
青岛胶平食品有限公司
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Problems solved by technology
[0004] However, in actual use, since the stirring blade is set at the center of the cooking pot, when the stirring blade stirs the syrup, the syrup flows in one direction. Under the action of the centrifugal force of the syrup itself, the boiling pot The sugar water inside will form a vortex with the stirring shaft as the center, and the sugar water far away from the stirring shaft will easily overflow from the cooking pot. Therefore, when stirring, do not place too much sugar water in the cooking pot to avoid overflow. The skillet does not stir efficiently
Method used
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[0037] The following is attached Figure 1-7 The present invention is described in further detail.
[0038] A steam pot for making syrup, refer to figure 1 as well as Figure 7 , comprising a frame 1, on which a cooking pot 2 and a stirring device are arranged, the boiling pot 2 is arranged in a hemispherical shape, and is stressed and heated evenly, and the boiling pot 2 is provided with a heating pot 2 steam flow channel 21, in order to make the sugar water in the cooking pot 2 heated evenly, the steam flow channel 21 is arranged in a spiral shape, and the two ends of the steam flow channel 21 are respectively connected with a steam inlet pipe 22 and a steam outlet pipe 23, and the hot steam flows from the The steam inlet pipe 22 enters the steam flow channel 21, heats the sugar water in the cooking pot 2 and discharges it from the steam outlet pipe 23. Due to the liquefaction of hot steam, water accumulation will be formed in the steam flow channel 21, the lowest end of ...
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The invention discloses a steam pot for cooking syrup. The key points of the technical scheme are: a steam pot for making syrup, including a frame, a cooking pot and a stirring device. The stirring shaft at the center of the cooking pot, the stirring shaft is provided with a number of stirring blades, the inner wall of the cooking pot is provided with a number of baffles in a circular array around the stirring shaft, the baffles are located above the stirring blades and arranged on the stirring shaft Between the shaft and the inner wall of the cooking pot. The baffle can block the sugar water, avoiding the vortex in the cooking pot when the sugar water is stirring, so as to prevent the sugar water from overflowing from the cooking pot, and more sugar water can be placed in the cooking pot, which improves the stirring efficiency.
Description
technical field [0001] The present invention relates to a kind of equipment for making syrup, more specifically, it relates to a kind of steam pot for making syrup. Background technique [0002] The sugar cooking pot is also called steam pot, cooking pot, sandwich steam pot, electric heating sugar cooking pot. It usually consists of a pot body and legs. The pot body is a double-layer structure composed of inner and outer spherical pot bodies, and the middle interlayer is heated by steam. There are fixed, tilting, stirring and other styles. The sandwich pot has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, easy control of heating temperature, beautiful appearance, easy installation, convenient operation, safety and reliability, etc. [0003] The utility model case whose publication number is CN104413231A discloses a continuous sugar boiling equipment, which includes a frame, a cooking pot and a s...
Claims
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IPC IPC(8): A23G3/04
CPCA23G3/04
Inventor 田强
Owner 青岛胶平食品有限公司