Sealed cylinder type cooking robot

Abstract

The invention discloses a sealed barrel type cooking robot, and particularly relates to the field of cooking robots, the sealed barrel type cooking robot comprises a machine base frame, a groove chamber is formed in the front side of the machine base frame, a frying barrel is installed in the groove chamber, and the frying barrel can rotate in the groove chamber. The sealed barrel type cooking robot is characterized in that a pot cover which is detachable through threads is mounted at the top end of the frying barrel. The outer wall of the frying barrel is fixedly sleeved with a first bearing, a second bearing is installed at the position, with the same height as the first bearing, of the inner wall of the groove chamber, and a first connecting rod with the end fixed to the outer wall of the first bearing is inserted into the second bearing. The sealable frying barrel structure is adopted, heat loss in the frying process can be reduced, meanwhile, the frying barrel is turned and rotated in different directions, raw materials can be fully turned in the barrel, the raw materials make continuous contact with the inner wall of the frying barrel to be heated, the frying efficiency is greatly improved, and the phenomenon that individual raw materials are not fried thoroughly is also avoided.

Description

technical field

[0001] The invention relates to the field of cooking robots, and more specifically, the invention relates to a sealed cylinder type cooking robot. Background technique

[0002] With the improvement of living standards, in order to improve cooking efficiency, various automatic cooking machines are becoming more and more popular. Some designers have designed a drum-type cooking machine, which uses a drum-type structure to stir-fry food. These frying machines can effectively reduce The cost of labor is low, and the cooking quality is relatively stable, so it can be used in canteens, hotels and other occasions. However, most of the common drum-type cooking machines at present have an open structure, which cannot be sealed during the stir-frying process, and the heat loss is serious, resulting in low stir-frying efficiency, and it is impossible to judge according to manual experience, and there will be Some raw materials are undercooked. Contents of the inventi...

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