A seasoning stir-frying device

Abstract

This utility model relates to the field of seasoning processing technology, and in particular to a seasoning stir-frying device, including a base, a collection box at the left end of the base, four support legs at the upper end of the base, a stir-frying tank arranged between the four support legs, a discharge mechanism at the lower end of the stir-frying tank, a feeding port at the front of the upper part of the outer surface of the stir-frying tank, and a water inlet at the upper right end of the stir-frying tank. The seasoning stir-frying device of this utility model, after the suction fan is started, creates negative pressure which is transmitted through pipes to the dust collection hood, adsorbing fine debris in real time to ensure hygiene and safety. After stir-frying, the discharge channel is opened by pulling the baffle. A second motor drives the spiral conveyor blades to achieve automated and precise feeding, reducing manual labor and material waste. A first motor drives the rotating rod to make the scraper fit fully against the inner wall of the stir-frying tank and the baffle, eliminating dead corners in the stirring and scraping off residual seasonings, improving the uniformity and utilization rate of the seasoning mixture.

Description

Technical Field

[0001] This utility model relates to the field of seasoning processing technology, and in particular to a seasoning stir-frying device. Background Technology

[0002] In the current seasoning processing industry, traditional stir-frying devices face numerous technical bottlenecks that urgently need to be addressed. On the one hand, due to the inherent characteristics of seasonings, brittle spices are prone to producing fragments, generating a large amount of fine dust and debris during the stir-frying process. These impurities not only pollute the operating environment but also re-mix into the seasonings, affecting product quality. Existing equipment often fails to separate fragments from qualified seasonings in real time and accurately during the stir-frying process, resulting in product cleanliness failing to meet standards. On the other hand, traditional discharge methods rely heavily on manual pouring or simple gravity feeding, which suffers from low discharge accuracy and easy spillage and waste, making it difficult to meet the demands of modern food industry for efficient and precise production. Therefore, we have introduced a new seasoning stir-frying device. Utility Model Content

[0003] The main objective of this invention is to provide a seasoning stir-frying device that can effectively solve the problems in the background art.

[0004] To achieve the above objectives, the technical solution adopted by this utility model is as follows:

[0005] A seasoning stir-frying device includes a base, a collection box at the left end of the base, four support legs at the upper end of the base, a stir-frying tank shared by the four support legs, a discharge mechanism at the lower end of the stir-frying tank, a feeding port at the front of the upper part of the outer surface of the stir-frying tank, a water inlet at the upper right end of the stir-frying tank, a collection mechanism fixedly installed on the upper part of the outer surface of the stir-frying tank, a first motor fixedly installed at the middle of the left end of the stir-frying tank, a rotating rod fixedly installed at the output end of the first motor, three stir-frying plate racks on the outer surface of the rotating rod, and a scraper at the end of each of the three stir-frying plate racks near the inner wall of the stir-frying tank.

[0006] Preferably, the discharge mechanism includes a baffle and a discharge shell. The baffle is located above the discharge shell. A discharge port is provided on the lower part of the inner surface of the stir-frying tank. Two locking holes are provided on the inner right wall of the discharge port. A handle is provided on the left end of the baffle. The baffle is slidably installed inside the discharge port by a slider. Two locking posts are provided on the right end of the baffle. The baffle is movably locked inside the locking holes by the locking posts. A second motor is fixedly installed in the middle of the right end of the discharge shell. A spiral conveying blade is fixedly installed on the output end of the second motor by a rotating rod.

[0007] Preferably, the left end of the discharge shell is open, and the outlet of the discharge shell corresponds to the position of the collection box.

[0008] By adopting the above technical solution, the opening shape facilitates material discharge, and at the same time, it facilitates the smooth delivery of subsequent seasonings into the collection box for collection.

[0009] Preferably, the upper end of the baffle has a semi-circular structure, and the scraper is movably attached to the upper end of the baffle.

[0010] By adopting the above technical solution: the semi-circular baffle can guide the seasoning to move along the arc, and with the scraper's close contact and scraping, the dead corner between the baffle and the inner wall of the stir-frying tank is eliminated.

[0011] Preferably, the interior of the collecting mechanism is connected to the interior of the stir-frying pot.

[0012] By adopting the above technical solution: the collection mechanism is connected to the stir-frying tank through a pipe, and can simultaneously absorb the dust raised during the stir-frying process.

[0013] Preferably, the collection mechanism includes a collection box, a sealed door at the right end of the collection box, a suction fan at the rear end of the collection box, a conveying pipe fixedly installed at the upper middle part of the collection box, the conveying pipe extending above the stir-frying tank, a connecting pipe at the upper end of the conveying pipe, a dust suction hood at the lower end of the connecting pipe, and a protective net at the lower end of the dust suction hood.

[0014] By adopting the above technical solution: the collection box is used to temporarily store dust, the sealed door can be quickly opened to clean the internal dust after the equipment is stopped, and the suction fan sucks the fine debris in the stir-frying tank into the collection box through the conveying pipe.

[0015] Preferably, the dust-absorbing hood is inserted and fixedly installed on the upper part of the outer surface of the stir-frying tank, the dust-absorbing hood is connected to the interior of the stir-frying tank, and the protective net and the scraper do not contact each other.

[0016] By adopting the above technical solution, the isolation design of the protective net ensures that the dust collection system and the stir-frying mechanism do not interfere with each other.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] 1. During the stir-frying process, the suction fan creates negative pressure in the collection box after starting. The suction is transmitted to the dust collection hood through the conveying pipe and connecting pipe, which adsorbs the fine debris raised in the stir-frying tank in real time. The protective net effectively prevents the seasoning from entering, ensuring that only fine debris is sucked in and temporarily stored in the collection box, thus ensuring the cleanliness of the seasoning. After stir-frying is completed, pull the handle of the baffle to disengage the locking pin from the locking hole. The baffle is pulled out by the slider to open the discharge channel, and the seasoning falls into the discharge shell. At this time, the second motor is started, which drives the rotating rod and the spiral conveying blade to rotate, accurately conveying the seasoning from the opening end of the discharge shell to the collection box. This avoids the errors and inconvenience of manual discharge, realizes automated and precise feeding, reduces the waste of seasoning spillage, greatly improves the discharge efficiency, and reduces the intensity of manual operation.

[0019] 2. After starting the first motor, the rotating rod drives the stir-frying plate frame and scraper to rotate. The scraper is in close contact with the inner wall of the stir-frying tank and the upper part of the semi-circular baffle. Through the all-round contact movement, the seasonings are stir-fried evenly, avoiding the dead corners of stirring in traditional stir-frying. At the same time, the scraper removes the residual seasonings from the tank wall and baffle, which greatly improves the utilization rate of seasonings, reduces waste, and ensures that every portion of seasoning can fully participate in the stir-frying and discharging process. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the overall structure of a seasoning stir-frying device according to the present invention;

[0021] Figure 2 This is a schematic cross-sectional view of the stirring tank of a seasoning stirring device according to the present invention;

[0022] Figure 3 This is a schematic diagram of the overall structure of the collection mechanism of the seasoning stir-frying device of this utility model;

[0023] Figure 4 This is a schematic diagram of the overall structure of the discharge mechanism of a seasoning stir-frying device according to the present invention.

[0024] In the diagram: 1. Base; 2. Collection box; 3. Support leg; 4. Stirring tank; 5. Discharge mechanism; 51. Baffle; 52. Discharge shell; 53. Discharge port; 54. Locking hole; 55. Handle; 56. Locking post; 57. Second motor; 58. Spiral conveyor blades; 6. Feeding port; 7. Water inlet; 8. Collection mechanism; 80. Collection box; 81. Fan; 82. Sealing door; 83. Conveying pipe; 84. Connecting pipe; 85. Dust suction hood; 86. Protective net; 9. First motor; 10. Rotating rod; 11. Stirring plate frame; 12. Scraper. Detailed Implementation

[0025] To make the technical means, creative features, objectives and effects of this utility model easier to understand, the present utility model will be further described below in conjunction with specific embodiments.

[0026] In the description of this utility model, it should be noted that the terms "upper," "lower," "inner," "outer," "front end," "rear end," "both ends," "one end," and "the other end," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model. In addition, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0027] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installed," "equipped with," and "connected," etc., should be interpreted broadly. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0028] Please see Figure 1-4 This utility model provides a technical solution:

[0029] A seasoning stir-frying device includes a base 1, a collection box 2 at the left end of the base 1, four support legs 3 at the upper end of the base 1, a stir-frying tank 4 between the four support legs 3, a discharge mechanism 5 at the lower end of the stir-frying tank 4, a feeding port 6 at the front of the upper part of the outer surface of the stir-frying tank 4, a water inlet 7 at the upper right end of the stir-frying tank 4, a collection mechanism 8 fixedly installed on the upper part of the outer surface of the stir-frying tank 4, a first motor 9 fixedly installed in the middle of the left end of the stir-frying tank 4, a rotating rod 10 fixedly installed at the output end of the first motor 9, three stir-frying plate racks 11 on the outer surface of the rotating rod 10, and a scraper 12 at one end of each of the three stir-frying plate racks 11 near the inner wall of the stir-frying tank 4.

[0030] In this embodiment, the discharge mechanism 5 includes a baffle 51 and a discharge shell 52. The baffle 51 is located above the discharge shell 52. A discharge port 53 is provided on the lower part of the inner surface of the stir-frying tank 4. Two locking holes 54 are provided on the inner right wall of the discharge port 53. A handle 55 is provided on the left end of the baffle 51. The baffle 51 is slidably installed inside the discharge port 53 by a slider. Two locking posts 56 are provided on the right end of the baffle 51. The baffle 51 is movably locked inside the locking holes 54 by the locking posts 56. A second motor 57 is fixedly installed in the middle of the right end of the discharge shell 52. A spiral conveying blade 58 is fixedly installed on the output end of the second motor 57 by a rotating rod. The left end of the discharge shell 52 is open. The outlet of the discharge shell 52 corresponds to the position of the collection box 2. The upper end of the baffle 51 has a semi-arc structure. The scraper 12 is movably attached to the upper end of the baffle 51. The interior of the collection mechanism 8 is interconnected with the interior of the stir-frying tank 4.

[0031] With the above scheme: when in use, after the seasonings in the stir-frying tank 4 are stir-fried, pull the handle 55 of the baffle 51 to make the locking post 56 disengage from the locking hole 54, and pull the baffle 51 out from the discharge port 53 by the slider to open the discharge channel; when the seasonings fall into the discharge shell 52, the controller starts the second motor 57, and its output end drives the rotating rod and the spiral conveying blade 58 to rotate, and transports the seasonings from the opening end of the discharge shell 52 to the collection box 2 to realize the discharge.

[0032] In this embodiment, the collection mechanism 8 includes a collection box 80, a sealing door 82 is provided at the right end of the collection box 80, a suction fan 81 is provided at the rear end of the collection box 80, a conveying pipe 83 is inserted and fixedly installed in the middle of the upper end of the collection box 80, the conveying pipe 83 extends to the top of the stir-frying tank 4, a connecting pipe 84 is provided at the upper end of the conveying pipe 83, a dust suction hood 85 is provided at the lower end of the connecting pipe 84, and a protective net 86 is provided at the lower end of the dust suction hood 85; the dust suction hood 85 is inserted and fixedly installed on the upper part of the outer surface of the stir-frying tank 4, the dust suction hood 85 is connected to the inside of the stir-frying tank 4, and the protective net 86 and the scraper 12 do not contact each other.

[0033] Through the above scheme: During the stir-frying process, the suction fan 81 is started, forming a negative pressure in the collection box 80. The suction force is transmitted to the dust collection hood 85 through the conveying pipe 83 and the connecting pipe 84. The dust collection hood 85 removes the fine debris raised in the stir-frying tank 4. The protective net 86 can prevent the seasonings from being sucked into the dust collection hood 85. Then the fine debris is transported to the collection box 80 for temporary storage through the pipeline. The sealing door 82 can be opened to clean the residue in the collection box 80 after the equipment is stopped. During the stir-frying process, the scraper 12 moves along the upper end of the semi-circular baffle 51, which can not only assist in stir-frying and scrape off the residual seasonings on the baffle 51 and the inner wall of the stir-frying tank 4, but also avoid contact with the protective net 86, ensuring the stable operation of the stir-frying and dust collection functions.

[0034] It should be noted that this utility model is a seasoning stir-frying device. During use, the seasoning is first added into the stir-frying tank 4 through the feeding port 6. The first motor 9 is then started, and its output drives the rotating rod 10 and the three stir-frying plate racks 11 to rotate. The scrapers 12 on the stir-frying plate racks 11 are in close contact with the inner wall of the stir-frying tank 4 and the upper end of the semi-circular baffle 51, achieving stir-frying without dead angles. This ensures even mixing of the seasonings and removes residual seasonings, reducing waste. During the stir-frying process, the suction fan 81 starts simultaneously, creating negative pressure in the collection box 80. The suction is transmitted to the dust collection hood 85 through the conveying pipe 83 and connecting pipe 84, promptly adsorbing small debris raised inside the stir-frying tank 4. The protective net 86 prevents the seasonings from being sucked in, and the small debris is removed through the pipes. The seasonings are temporarily stored in the collection box 80 to keep the stir-frying environment clean and reduce dust pollution. After the seasonings are stir-fried, pull the handle 55 of the baffle 51 to disengage the locking post 56 from the locking hole 54. The baffle 51 is then pulled out from the discharge port 53 by the slider to open the discharge channel. The seasonings fall into the discharge shell 52. Then, the second motor 57 is started, which drives the rotating rod and the spiral conveying blade 58 to rotate, conveying the seasonings from the opening end of the discharge shell 52 to the collection box 2, achieving precise discharge. After the equipment has finished running, the sealed door 82 of the collection box 80 can be opened to clean up the residue. This not only improves the uniformity and efficiency of the seasoning stir-frying, but also reduces waste and ensures hygiene through dust collection and residue prevention design. At the same time, it realizes the automated conveying of the discharge and reduces the intensity of manual operation.

[0035] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claims. The scope of protection of this utility model is defined by the appended claims and their equivalents.

Claims

1. A seasoning stir-frying device, comprising a base (1), characterized in that: A collection box (2) is provided at the left end of the base (1), and four support legs (3) are provided at the upper end of the base (1). A stir-frying tank (4) is provided between the four support legs (3). A discharge mechanism (5) is provided at the lower end of the stir-frying tank (4). A feeding port (6) is provided at the front of the upper part of the outer surface of the stir-frying tank (4). A water inlet (7) is provided at the upper right end of the stir-frying tank (4). A collection mechanism (8) is fixedly installed on the upper part of the outer surface of the stir-frying tank (4). A first motor (9) is fixedly installed at the middle of the left end of the stir-frying tank (4). A rotating rod (10) is fixedly installed at the output end of the first motor (9). Three stir-frying plate racks (11) are provided on the outer surface of the rotating rod (10). A scraper (12) is provided at the end of each of the three stir-frying plate racks (11) near the inner wall of the stir-frying tank (4). The discharge mechanism (5) includes a baffle (51) and a discharge shell (52). The baffle (51) is located above the discharge shell (52). The lower part of the inner surface of the stir-frying tank (4) is provided with a discharge port (53). The inner right wall of the discharge port (53) is provided with two locking holes (54). The left end of the baffle (51) is provided with a handle (55). The baffle (51) is slidably installed inside the discharge port (53) by a slider. The right end of the baffle (51) is provided with two locking posts (56). The baffle (51) is movably locked inside the locking holes (54) by the locking posts (56). The middle right end of the discharge shell (52) is fixedly installed with a second motor (57). The output end of the second motor (57) is fixedly installed with a spiral conveying blade (58) by a rotating rod.

2. The seasoning stir-frying device according to claim 1, characterized in that: The left end of the discharge shell (52) is open, and the outlet of the discharge shell (52) corresponds to the position of the collection box (2).

3. The seasoning stir-frying device according to claim 1, characterized in that: The upper end of the baffle (51) has a semi-arc structure, and the scraper (12) is movably attached to the upper end of the baffle (51).

4. The seasoning stir-frying device according to claim 1, characterized in that: The interior of the collecting mechanism (8) is connected to the interior of the stir-frying pot (4).

5. The seasoning stir-frying device according to claim 4, characterized in that: The collection mechanism (8) includes a collection box (80), a sealing door (82) is provided at the right end of the collection box (80), a suction fan (81) is provided at the rear end of the collection box (80), a conveying pipe (83) is inserted and fixedly installed in the middle of the upper end of the collection box (80), the conveying pipe (83) extends to the top of the stir-frying tank (4), a connecting pipe (84) is provided at the upper end of the conveying pipe (83), a dust suction hood (85) is provided at the lower end of the connecting pipe (84), and a protective net (86) is provided at the lower end of the dust suction hood (85).

6. The seasoning stir-frying device according to claim 5, characterized in that: The dust-absorbing hood (85) is inserted and fixedly installed on the upper part of the outer surface of the stir-frying tank (4). The dust-absorbing hood (85) is connected to the inside of the stir-frying tank (4). The protective net (86) and the scraper (12) do not contact each other.

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