Wok device

Abstract

The invention relates to the technical field of intelligent cooking equipment, and discloses a wok device. The device comprises a rotating shaft which is fixedly connected to the bottom of a wok and is coaxially arranged with the wok, the rotating shaft is provided with an axial channel, a vertical motor is fixedly connected in the axial channel, the upper end part of a driving rotating shaft of the vertical motor penetrates through a central hole formed in the bottom of the wok and is arranged in the wok, and at least one stirring blade capable of stirring food materials in the wok is fixedly connected to the upper end part of the driving rotating shaft. The stirring blade is arranged in the pot body to stir food materials, and uniform stir-frying is achieved while the automatic stir-frying effect is achieved.

Description

technical field [0001] The invention relates to the technical field of intelligent cooking equipment, in particular to a wok device. Background technique [0002] During the cooking process of the wok in the existing intelligent cooking equipment, it is necessary to stir fry and stir the ingredients therein. [0003] The applicant submitted a utility model patent application to the State Patent Office in the early stage (the application number is CN201721451131.7, and the name is a frying pan for a cooking machine), which discloses a frying pan with stir-frying tendons used in a cooking machine. The frying pan, the stir-fry ribs are arranged on the inner surface of the wok, the function of the stir-fry ribs can make the ingredients in the pot roll when they are blocked when the wok rotates or swings, so as to realize the stability of the ingredients stir fry. But above-mentioned structure still has following deficiency: [0004] 1) When the above-mentioned wok rotates by ...

AI Technical Summary

Problems solved by technology

[0004] 1) When the above-mentioned wok rotates by itself so that the ingredients in the wok slide relative to the wok body under the action of its own gravity, the ingredients collide with the stir-frying tendons on the inner wall of the wok and cause tumbling, but when there are many ingredients in the wok, the wok body The ingredients that are higher than the stir-frying ribs cannot be evenly stirred, resulting in uneven heating of the ingredients

[0005] 2) The food in the wok only collides with the stir-frying ribs under its own gravity and rolls, but when the food itself is sticky, such as marinated meat with sauce, the stir-frying ribs in the wok cannot adhere to it. Agglomerated ingredients are stirred and dispersed, causing the ingredients to be caught and affecting the taste of the dishes

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