Hotpot condiment stir-frying device capable of conveniently detecting moisture content

Abstract

The hotpot condiment stir-frying device comprises a supporting table, condiment containing pots and an L-shaped bearing beam, the condiment containing pots and the L-shaped bearing beam are fixedly installed on the two sides of the top face of the supporting table respectively, multiple sets of detection mechanisms used for detecting moisture are arranged in the condiment containing pots, and a pressure bearing frame rotating around a fixed axis is arranged in an inner cavity of each condiment containing pot; four bottom supporting columns distributed along the vertical center line of the material containing pot in a circumferential array mode are fixedly welded to the bottom face of the pressure bearing frame, and a mounting piece and a detection foot are sequentially and fixedly connected to the side, facing the center of the material containing pot, of each bottom supporting column; and a second motor is fixedly welded to the top face of one end of the bearing beam, a mounting frame is rotationally connected to the bottom face of the end of the bearing beam, two stir-frying mechanisms are symmetrically arranged below the mounting frame, and a driving assembly for adjusting the positions of the stir-frying mechanisms is further arranged on the bearing beam. According to the hotpot condiment stir-frying device capable of conveniently detecting the moisture content, condiments at all positions in the condiment containing pot are stir-fried more uniformly.

Description

technical field [0001] The invention belongs to the technical field of hot pot bottom material production, and in particular relates to a hot pot bottom material frying device which is convenient for detecting moisture content. Background technique [0002] Hot pot is one of the traditional eating methods that Chinese people love. The raw materials used to make hot pot base include butter, clear oil, lard, chicken oil, onion, ginger, garlic, fermented soybeans, rock sugar, various spices, bean paste and ziba chili. Wait. There are many recipes for hot pot bottom ingredients on the Internet, and the production methods are similar, but the weight requirements of each ingredient need to be controlled carefully. The key to the taste of the hot pot base lies in the selection of ingredients, the ratio of spices and the mastery of the heat. [0003] In the prior art, most of the frying of the hot pot bottom material is still carried out by manually operated equipment. If it is ma...

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Problems solved by technology

[0003] In the prior art, most of the frying of the hot pot bottom material is still carried out by manually operated equipment. If it is manually fried, a large amount of bottom material cannot be fried at one time, resulting in low production efficiency of the bottom material, and the existing frying device cannot determine the bottom material. The moisture content of each place in the material (at present, the moisture content is determined by visual inspection), so operations such as adding seasoning and adjusting the fire can only be based on experience and feeling, which makes it difficult to guarantee the taste of the final base material

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