Jointed stirring shovel structure

Abstract

The application discloses a kind of with joint stirring shovel structure, including stirring shovel and rotating rod, stirring shovel inner end portion is equipped with installation knot, a group of stirring shovel all installation knot combination is formed together columnar body, by installation cap, a group of stirring shovel is fixed in rotating rod lower end portion, stirring shovel stir-frying portion is integrally placed in the way of joint and plate structure alternately arranged combination, rotating rod is equipped with water jet head around, water jet head high-pressure hot water is sprayed to stirring shovel end, rotating rod is also equipped with sliding groove, stirring shovel can be moved up and down along sliding groove, the present application will be divided into several groups and be connected on rotating rod, can flexibly replace stirring shovel damaged part, the establishment of joint makes stirring shovel have tenacity, can change stirring shovel inclination angle as needed, the establishment of water jet head makes stirring shovel self-cleaning ability be promoted, with operating cost small, universality and strong durability and dish color good, cleaning ability is strong and the like advantages.

Description

Technical Field

[0001] This invention relates to the field of stirring technology for intelligent cooking machines, and more particularly to a stirring spatula structure with articulation. Background Technology

[0002] With the development of kitchen intelligence, the technology of intelligent cooking machines is becoming more and more perfect and practical. There are many types of stirring spatulas designed for cooking machines on the market now, with different shapes and structures. However, there are still many problems, such as (1) the stirring spatula cannot be used again if it is slightly damaged and needs to be replaced. The damaged part cannot be replaced flexibly; (2) the stirring is not sufficient, resulting in uneven heating of the food and inconsistent cooking degree; (3) the food residue on both ends of the stirring spatula after cooking is difficult to clean; (4) the stirring spatula is easily damaged when cooking some hard food; (5) the food is too broken due to the rough stirring method of the stirring spatula, resulting in an unappealing color.

[0003] Chinese patent CN208658724U, published on March 29, 2019, discloses an automatic stir-fry machine, including a stirring spatula. The stirring spatula has an asymmetrical one-piece structure with a main body height between 15mm and 30mm. The stirring spatula is divided into two parts, one part conforming to the curve of the bottom of the pot, and the other part being inclined relative to the aforementioned stirring spatula. This makes it easier for the food to cross the stirring body when stir-frying, reducing the accumulation of food on the stirring body. However, the stirring surface of this stirring spatula is perpendicular to the bottom of the pot and has no curved structure, which easily causes incomplete stir-frying and leads to burning. In addition, since the stirring spatula is a one-piece structure, if one part is damaged, the other part cannot be used. Summary of the Invention

[0004] The purpose of this invention is to solve the problems of existing technology where a stirring spatula becomes unusable after slight damage, making it difficult to flexibly replace damaged parts, and where the spatula is easily damaged when stir-frying hard ingredients, such as the dish "suodiu'er," or where the pot lid cannot be closed. This invention provides a stirring spatula structure with articulated joints. The spatula is divided into several groups and fitted onto a rotating rod, allowing for flexible replacement of damaged parts and reducing operating costs. Furthermore, the spatula can move along a groove on the rotating rod, allowing it to be lifted when encountering hard ingredients to avoid damaging the pot bottom or preventing the lid from closing.

[0005] Another objective of this invention is to provide a spray nozzle to spray water onto the end of the mixing shovel, and to design a joint to generate turbulence when the mixing shovel rotates underwater, resulting in more thorough self-cleaning.

[0006] The solution adopted by the present invention to solve the above-mentioned technical problems is a jointed stirring spatula structure, including a stirring spatula and a rotating rod. The stirring spatula is provided with several joints; the rotating rod is hollow inside, and the stirring spatula is sleeved on the rotating rod; the rotating rod is provided with a sliding groove, which is set along the axial direction of the rotating rod and engages with the stirring spatula. Preferably, the joints on the stirring spatula are cylindrical, and several cylindrical joints are inserted on the stirring spatula body, which can make the tension on the stirring spatula more uniform when the stirring spatula deforms, making the stirring spatula more durable, increasing the number of times the tilt angle can be adjusted, and increasing the service life. The rotating rod is hollow inside, and the hollow part is through at the lower end. The middle part of the stirring spatula is sleeved inside the lower end of the rotating rod. The rotating rod is also provided with a sliding groove, which is set along the axial direction of the rotating rod and engages with the plate-like structure of the stirring spatula. This can effectively fix the displacement of the stirring spatula on the plane and prevent the stirring spatula from detaching from the rotating rod.

[0007] The stirring spatula is composed of alternating plate-like structures and joints. The joints are cylindrical, and their thickness is greater than that of the plate-like structures. Preferably, the stirring spatula consists of several alternating plate-like structures and joints, arranged from the inside out in the order of plate-like structure, joint, plate-like structure, joint, and so on. The joints are cylindrical, and their diameter and thickness are greater than that of the plate-like structures. The central part of the joint's side is connected to the central part of the plate-like structure's side. Visually, the joints are convex on both sides of the plate-like structures and are symmetrical relative to them. This increases the contact area between the stirring spatula and the food, and the uneven surface of the stirring spatula prevents soft, thin ingredients like spinach from sticking to it. Furthermore, this characteristic allows the food to not only flip up and down but also rotate circumferentially, resulting in more thorough mixing and more even heating.

[0008] The rotating rod is fitted with a mounting cap, and the mounting cap has a mounting groove around its periphery. The inner end of the stirring spatula is riveted to the mounting groove. The stirring spatula has a centrally symmetrical structure around the axial center line of the rotating rod. Preferably, the mounting cap is fitted with a mounting cap on the outer side of the lower end of the rotating rod, and the mounting cap has a mounting groove around its periphery. The mounting groove is cylindrical with a large outer opening, appearing as an incomplete cylinder. The outer opening is smaller than the thickness of the joint. In this way, the mounting groove is riveted to the joint at the inner end of the stirring spatula, which better secures the stirring spatula. The stirring spatula can be divided into an inner mounting joint that fits with the rotating rod, and a stirring part outside the mounting joint. Two to four stirring spatulas are grouped together, with one set of stirring spatulas corresponding to one rotating rod per cooking machine. The stirring spatulas have a centrally symmetrical structure around the axial center line of the rotating rod, which makes the force on the rotating rod more even when it rotates.

[0009] The inner end of the stirring spatula is provided with a mounting knot. All the mounting knots at the inner ends of the stirring spatulas are combined to form a columnar body, which is sleeved with the lower end of the rotating rod. Preferably, the mounting knots are combined to form a cylindrical columnar body, which is sleeved with the rotating rod. The mounting knots divide the entire columnar body evenly around the axial center line of the rotating rod. In this way, the stirring spatulas can be replaced according to the damaged parts, reducing the operating cost of the cooking machine and making replacement more convenient. For example, if machine A is making "suodiu'er" and is not in use temporarily, while machine B is making Mapo Tofu, and a stirring spatulas is broken during use, half of the stirring spatulas from machine A can be removed and used to replace the stirring spatulas from machine B, speeding up the maintenance time.

[0010] The upper side of the mounting cap is closed, and the lower end of the mounting cap and the mounting groove are connected. The mounting cap is threaded to the end of the rotating rod. The mounting knot is provided with a gel-like substance, and the columnar body formed by the mounting knots has an interference fit with the rotating rod. Preferably, there are two connection schemes for the stirring spatula on the rotating rod. One is that the upper side of the mounting cap is closed, and the lower end is connected to the mounting groove. The mounting cap is threaded to the rotating rod. The mounting cap is rotated to a suitable position, and the columnar body formed by the mounting knots is inserted into the rotating rod. The mounting knot is provided with a gel-like substance. The gel-like substance makes the diameter of the columnar body formed by the mounting knots larger and more elastic, and it has an interference fit with the rotating rod. The gel-like substance can be food-grade high-temperature resistant silicone. Due to its rough surface, it has high friction, thus ensuring that the stirring spatulas will not fall off one by one, nor will they all fall off the rotating rod at the same time, ensuring the stability of the connection.

[0011] The lower end of the mounting cap is closed, and the upper end of the mounting cap and the mounting groove are connected. The mounting cap is fitted onto the outside of the rotating rod. The width of the sliding groove on the rotating rod is uniform and slightly larger than the thickness of the plate-like structure of the stirring spatula. Preferably, there are two connection schemes for the stirring spatula on the rotating rod. The second scheme involves the lower end of the mounting cap being closed, the upper end of the mounting cap and the mounting groove being connected, and the mounting cap fitting onto the outside of the lower end of the rotating rod. In this case, the stirring spatula needs to be installed first, and then the mounting cap is used to fix the stirring spatula inside the rotating rod. The rotating rod has a sliding groove with a uniform width, slightly larger than the thickness of the plate-like structure of the stirring spatula. This allows the stirring spatula to move up and down axially inside the rotating rod. When encountering hard ingredients, the lid falls and closes with the pot platform. When the stirring spatula encounters hard and large pieces of food, it will move towards... The upward movement allows the lid to close smoothly. During rotation, due to the gaps in the ingredients and the weight of the spatula itself, as well as its tilt angle and uneven cross-section, the spatula can usually re-adhere to the pot surface within one rotation and begin stirring again. Even in special cases where it takes longer, because a set of spatulas consists of two to four spatulas, the other spatulas can still work normally, and the stir-frying of the ingredients can continue as usual. It is worth noting that in this design, there is no adhesive material on the installation joint of the spatula, which is to ensure that the spatula can move up and down smoothly.

[0012] The rotating rod is surrounded by water spray heads, which are evenly distributed around its circumference, with the nozzles facing the outer end of the stirring spatula. Preferably, the water spray heads are stationary, ensuring they are evenly distributed around the circumference of the rotating rod. This shortens the interval between the rotating rod and the water spray heads during the self-cleaning process. Since the water in the pan gradually submerges the stirring spatula, the shorter interval means the water spray heads directly reach both ends of the spatula for a longer period. Thus, the spatula is cleaned more thoroughly during self-cleaning. Furthermore, the uneven surface of the stirring spatula creates water flow collisions during underwater rotation, further enhancing its cleaning.

[0013] The stirring spatula has an overall shape that is narrow at the inner end, wide at the outer end, and narrowest at the outermost end, and is S-shaped in the axial direction. The joints of the stirring spatula are inclined in the same direction, with the degree of inclination increasing from the inner end to the outer end. The bottom arc of the stirring spatula fits the bottom of the wok. Ideally, the inner end of the stirring spatula is narrow, allowing food piled in the middle to be quickly distributed between other spatulas. The outer part of the spatula is wide, with an S-shaped bend to grab more food and rotate it for stir-frying and heating. The outermost end is a narrow tongue shape. Research shows that this is where food residue is most likely to accumulate, so it is narrower here without reducing the tumbling effect, resulting in less residue and a smaller cleaning area during self-cleaning, increasing the probability of thorough cleaning. The S-shaped design and the joints of the spatula tilt in the same direction, with the tilt increasing from the inner end to the outer end, allow the food to be spread out more evenly when the spatula rotates. The end can push food from the edge of the pan to the top and then drop it back into the center of the spatula, resulting in more even stir-frying and better results. As the food rotates in the pan, centrifugal force causes the food to move outwards, and the increasing tilt angle enhances the tumbling effect. The bottom curve of the spatula conforms to the bottom curve of the pan to prevent small food particles from being unable to be effectively stirred.

[0014] The water nozzle is connected to a water pipe at its end, and a fixing ring is fitted around the outside of the rotating rod to fix the water nozzle. Preferably, the water pipe is connected to the upper end of the water nozzle, taking the lower end of the rotating rod as the positive direction. The water pipe is thin and uniform in thickness, and a circular fixing ring is fitted around the outside of the rotating rod to fix the water nozzle. Water sprays from the lower end of the water nozzle, thus ensuring the structural strength of the water nozzle.

[0015] The beneficial effects of this invention are that it solves the following problems: (1) the stirring spatula becomes unusable after slight damage and cannot be flexibly replaced; (2) the stirring spatula does not stir the ingredients sufficiently, resulting in uneven heating of the ingredients; (3) the food residue on both ends of the stirring spatula is difficult to clean after cooking; (4) the stirring spatula is easily damaged when cooking some hard ingredients, such as the dish "suodiuer", or the lid cannot be closed; (5) the ingredients are too broken due to rough stirring, resulting in poor color. This invention has the following advantages: (1) the stirring spatula can be flexibly replaced with the damaged part, and the damage is less severe. Operating costs; (2) It can disperse the food piled up in the middle more quickly, and the food will rotate circumferentially while being flipped up and down, so that the food is thoroughly stirred and heated evenly; (3) It is equipped with a water spray head to spray water to the end of the stirring spatula, and the joint is designed to make the stirring spatula generate turbulence when rotating underwater, so that the self-cleaning is more thorough; (4) The stirring spatula can be moved to effectively avoid damaging the bottom of the pot, and the pot lid will not be unable to close; (5) The stirring spatula can be adjusted to adjust the tilt angle according to different dishes, and the structure is tough, with strong versatility and good color of dishes. Attached Figure Description

[0016] Figure 1 This is an overall appearance drawing of Solution 1 of the present invention. Figure 2 yes Figure 1 Enlarged image Figure 3 This is the overall appearance drawing of Scheme 2 of the present invention. Figure 4 yes Figure 3 Enlarged image Figure 5 This is a structural diagram of the stirring spatula of the present invention. Figure 6 This is a structural diagram of the stirring shovel in Scheme 2 of the present invention. Figure 7 This is a structural diagram of the stirring shovel according to the first embodiment of the present invention.

[0017] In the diagram: 1. Stirring spatula, 2. Rotating rod, 3. Joint, 4. Mounting cap, 5. Plate-like structure, 6. Column-like body, 7. Mounting groove, 8. Mounting joint, 9. Gel-like body, 10. Slide groove, 11. Pot lid, 12. Pot platform, 13. Wok, 20. Sprayer head, 21. Fixing ring. Detailed Implementation

[0018] The specific implementation of the technical solution of the present invention will be further described below through examples and in conjunction with the accompanying drawings.

[0019] Example 1 exist Figure 1 Figure 2 Figure 5 Figure 7In the illustrated embodiment 1, a jointed stirring spatula structure includes a stirring spatula 1 and a rotating rod 2. The upper end of the rotating rod 2 is mounted on a pot lid 11. The rotating rod 2 is hollow and has a through-hole at the lower end. The inner end of the stirring spatula 1 is provided with a mounting joint 8. The mounting joints 8 of two stirring spatulas 1 are combined to form a columnar body 6. The stirring spatula 1 is sleeved inside the lower end of the rotating rod 2 through the columnar body 6. The lower end of the rotating rod 2 is screwed with a mounting cap 4. The mounting cap 4 is a hollow cylinder with two mounting grooves 7 on both sides in the axial direction. The mounting grooves 7 are positioned opposite each other on the sides of the mounting cap 4. The stirring spatula 1 is divided into two parts: a connecting part, which consists of the mounting joint 8 and the joint 3 and plate structure 5 near the mounting joint 8; and a stir-frying part, which is composed of alternating joints 3 and plate structures 5. The joints 3 are columnar with a diameter greater than the thickness of the plate structure 5. The mounting groove 7 of the mounting cap 4 is riveted to the joint 3 near the mounting joint 8. An opening is provided on the outer side of the mounting groove 7, which engages the connection between the joint 3 and the plate structure 5 of the stirring spatula 1. Sliding grooves 10 are provided on both sides of the lower end of the rotating rod 2. The chute 10 is set along the axial direction of the rotating rod 2 and has a uniform width. The width of the chute 10 is equal to the thickness of the plate structure 5. Thus, the stirring spatula 1 is secured to the lower end of the rotating rod 2 via the chute 10, and then fixed by the mounting cap 4. It should be emphasized that the upper side of the mounting cap 4 is closed. After the mounting cap 4 is fixed, the stirring spatula 1 can no longer move in the axial direction. At the same time, the contact parts of the mounting joints 8 are provided with a gel-like body 9. The gel-like body 9 can be a high-temperature resistant food-grade silicone. When installing the stirring spatula 2 to the lower end of the rotating rod 2... Due to the action of the gel-like substance 9, the columnar body 6 and the rotating rod 2 are press-fitted together. Simultaneously, the rotating rod 2 deforms, causing a similar press-fit between the rotating rod 2 and the mounting cap 4, thus securing the mounting cap 4 and the stirring spatula 1. When damage occurs and the stirring spatula 1 needs replacement, simply knock off the mounting cap 4, hold the mounting cap 8, and forcefully remove it. Only the damaged part is removed and replaced with a new one. This achieves cost savings and reduces maintenance steps, eliminating the need to completely disassemble and replace the entire stirring spatula 1, significantly shortening maintenance time. The stirring spatula 1 has a tongue-shaped exterior and an S-shaped structure when viewed from above. The surface area of ​​the stirring spatula 1 changes sequentially from the inner end to the outer end, becoming medium, wide, and narrow, with the largest surface area near the outer bend of the S-shape. The stirring spatula 1 also tilts in the same direction from the inner end to the outer end, with the tilt angle increasing. Thus, when the rotating rod 2 rotates, the food accumulated in the middle enters the space between the stirring spatulas 1 through the inner end of the stirring spatula 1. The S-shaped structure of the stirring spatula 1, with its inclined surface contacting the food, causes the food to quickly disperse. The tilted part of the stirring spatula 1 further tumbles the food, allowing it to move around freely. As the food tumbles on the stirring spatula 1, it also... The stirring spatula rotates circumferentially, slides down to the outer end of the stirring spatula 1, rises to the wall of the wok 13, and then falls back down due to gravity, continuing to stir-fry. This ensures the ingredients are thoroughly mixed and heated evenly. The stirring spatula 1 consists of joints 3 and plate-like structures 5, creating an uneven surface. When ingredients come into contact with the spatula 1, they do not adhere to its surface, allowing for thorough mixing as the spatula rotates. Furthermore, the alternating arrangement of joints 3 and plate-like structures 5 allows the stirring spatula 1 to adjust its tilt angle according to different cuisines. For example, when making Mapo Tofu, we know that tofu should not be stir-fried vigorously, so... The stirring spatula 1 is completely bent to be perpendicular to the bottom of the wok 13. When stir-frying dishes like "suodiu'er" (a type of fried dough), which are cooked on stone, better flavor absorption is required, so the stirring is relatively vigorous. The tilt angle can be gradually increased from the inner end to the outer end to ensure the ingredients are thoroughly stir-fried. Additionally, the joints 3 are cylindrical and evenly spaced on the stirring spatula 1. This allows for manual or machine-based adjustments to the tilt angle, limiting deformation and giving the stirring spatula 1 better resilience, making it less prone to breakage and allowing for multiple tilt angle adjustments. Three water spray nozzles 2 are located around the rotating rod 2. 0. The water spray heads 20 are evenly distributed around the rotating rod 2. The spray heads 20 spray water jets on the curve formed by the outer end of the rotating stirring shovel 1 when the spray head 20 rotates. The water spray heads 20 spray water jets with a certain pressure, which can wash the outer end of the stirring shovel 1. The end of the water spray head 20 is connected to a thin water pipe, which is connected to a hot water pipe installed inside the pot lid 11. That is to say, the water spray head 20 sprays high-pressure hot water, which has a better cleaning effect. The water spray head 20 is fixed by a fixing ring 21. The fixing ring 21 is sleeved on the outside of the rotating rod 2, and the center of the ring is on the same straight line as the axial center of the rotating rod 2. It is worth mentioning that the material used for the stirring shovel 1 of this invention can be 316 stainless steel.

[0020] Example 2 exist Figure 3 Figure 4 Figure 5 Figure 6In the illustrated embodiment 2, the lower end of the mounting cap 4 is sealed, while the upper end is open. The mounting grooves 7 on both sides of the mounting cap 4 are also open at the upper end. The mounting grooves 7 are a certain distance from the lower end of the mounting cap 4, ensuring that the strength of the mounting cap 4 is not reduced. The mounting grooves 7 overlap with the sliding grooves 10 on the rotating rod 2. The sliding grooves 10 are relatively long, extending to the upper middle part of the rotating rod 2. The mounting joint 8 does not have a gel-like substance 9. The mounting joint 8 is assembled into a columnar body 6, and the corresponding contact portion is smooth. The mounting cap 4 is fixedly sleeved on the outer side of the lower end of the rotating rod 2, securing it in place. Stirring spatula 1 is used to prevent it from falling off. When stir-frying very hard ingredients, stirring spatula 1 rotates, and the pot lid 11 and pot stand 13 are closed. When stirring spatula 1 encounters ingredients, it moves upward along the sliding groove 10 opened by the rotating rod 2 without pressing the ingredients, thus ensuring the integrity of the ingredients. At the same time, it avoids the situation where the pot lid 11 and pot stand 12 cannot be closed. Stirring spatula 1 starts to rotate. When it reaches the gap between the ingredients, due to its own weight, the bottom of stirring spatula 1 is once again attached to the bottom of the wok 13, and stirring begins. The rest is the same as in Example 1.

[0021] The operation and usage of this invention are as follows: This invention has two solutions. Solution 1: First, depending on the dish being cooked, rotate the stirring spatula 1 at a certain angle to ensure that the stirring spatula 1 is in contact with the bottom of the wok 13 while having a suitable tilt angle. Rotate the mounting cap 4 to the appropriate position, align the mounting groove 7 with the sliding groove 10 of the rotating rod 2, and assemble the mounting knot 8 with the gel-like substance 9 together to form a columnar body 6. Align the joint 3 of the stirring spatula 1 near the mounting knot 8 with the mounting groove 7, and at the same time align the columnar body 6 with the hollow part at the lower end of the rotating rod 2. Install the stirring spatula 1 with force or by using a tool. Once ready, add ingredients to the center of the wok 13 and close the lid 11. On the cooktop 12, the stirring spatula 1 rotates and contacts the food. The food is dispersed by the S-shaped inclined structure of the stirring spatula 1 and is thoroughly stirred. After stirring, the food is poured out of the wok 13 and returned to its original position. The water spray head 20 sprays high-pressure hot water while the stirring spatula 1 rotates until the hot water in the wok covers the part of the stirring spatula 1 and the rotating rod 2 that was in contact with the food. Food residue is removed, and the wok 13 pours out the wastewater, completing the self-cleaning process. The lid 11 is then opened, ready for the next cooking session. Alternatively, depending on the dish being cooked, the stirring spatula 1 is rotated at a certain angle to ensure that it is in contact with the bottom of the wok 13 while maintaining a suitable tilt angle for stirring. The mounting joint 8 on the spatula 1 has no gel-like substance 9, and the contact surface of the assembled column 6 is smooth. Align the column 6 with the hollow part at the lower end of the rotating rod 2, align the plate-like structure 5 next to the mounting joint 8 with the slide groove 10, and install the stirring spatula 1 on the hollow part at the lower end of the rotating rod 2. Align the mounting groove 7 of the mounting cap 4 with the joint 3 of the stirring spatula 1 next to the mounting joint 8, and attach the mounting cap 4 to the lower end of the rotating rod 2. The upper end of the mounting cap 4 is open and the lower end is sealed to fix the stirring spatula 1 and prevent it from falling off. Once ready, add ingredients to the center of the wok 13, close the lid 11 and the pot stand 12, and rotate the stirring spatula 1 to contact the harder ingredients and stir. The stirring spatula 1 is lifted by the ingredients directly below and moves upward along the slide 10 to prevent the lid 11 from not closing properly on the pot stand 12 and to ensure that the ingredients are not crushed. The stirring spatula 1 continues to rotate, and due to its own weight, it re-adheres to the bottom of the wok 13 in the gaps between the ingredients, continuing to rotate and stir-fry the ingredients. After completion, the wok 13 pours out the ingredients, resets its position, and the water spray head 20 sprays high-pressure hot water while the stirring spatula 1 rotates until the hot water in the pot covers the part of the stirring spatula 1 and the rotating rod 2 that are in contact with the ingredients, removing the food residue. The wok 13 then pours out the wastewater, completing the self-cleaning process. The lid 11 is then opened, ready for the next stir-frying operation.

Claims

1. A jointed stirring spatula structure, comprising a stirring spatula (1) and a rotating rod (2), characterized in that, The stirring spatula (1) is provided with several joints (3); The rotating rod (2) is hollow inside, and the stirring shovel (1) is sleeved with the rotating rod (2); The rotating rod (2) is provided with a sliding groove (10), which is set along the axial direction of the rotating rod (2) and is engaged with the stirring shovel (1); The stirring spatula (1) is composed of alternating plate-like structures (5) and joints (3); The groove (10) of the rotating rod (2) has a uniform width and is slightly wider than the thickness of the plate structure (5) of the mixing shovel (1).

2. The articulated stirring spatula structure as described in claim 1, characterized in that, The joint (3) is columnar, and the thickness of the joint (3) is greater than the thickness of the plate structure (5).

3. The articulated stirring spatula structure as described in claim 1, characterized in that, The rotating rod (2) is fitted with a mounting cap (4), and the mounting cap (4) is provided with a mounting groove (7) around its periphery. The mounting groove (7) is riveted to the inner end of the stirring shovel (1). The stirring shovel (1) has a centrally symmetrical structure around the axial center line of the rotating rod (2).

4. The articulated stirring spatula structure as described in claim 3, characterized in that, The inner end of the stirring shovel (1) is provided with a mounting knot (8), and the mounting knot (8) at the inner end of the stirring shovel (1) is combined into a column (6). The column (6) is sleeved with the lower end of the rotating rod (2). The mounting knot (8) divides the entire column (6) evenly around the axial center line of the rotating rod (2).

5. The articulated stirring spatula structure as described in claim 4, characterized in that, The upper side of the mounting cap (4) is closed, the lower end of the mounting cap (4) and the mounting groove (7) are connected, and the mounting cap (4) is threaded to the end of the rotating rod (2); the mounting knot (8) is provided with a gel-like body (9), and the columnar body (6) formed by the mounting knot (8) is in an interference fit relationship with the rotating rod (2).

6. The articulated stirring spatula structure as described in claim 4, characterized in that, The lower side of the mounting cap (4) is closed, and the upper end of the mounting cap (4) and the mounting groove (7) are connected. The mounting cap (4) is sleeved on the outside of the rotating rod (2).

7. The articulated stirring spatula structure as described in claim 4, characterized in that, The rotating rod (2) is provided with a water spray head (20) around its periphery. The water spray head (20) is evenly distributed around the circumference of the rotating rod (2). The nozzle of the water spray head (20) faces the outer end of the stirring shovel (1). The water spray head (20) is stationary.

8. The articulated stirring spatula structure as described in claim 4, characterized in that, The stirring spatula (1) is tongue-shaped with a narrow inner end, a wide outer part, and the narrowest outer end. It is also S-shaped in the axial direction. The joints (3) of the stirring spatula (1) are inclined in the same direction, with the degree of inclination increasing from the inner end to the outer end. The bottom arc of the stirring spatula (1) fits the bottom of the wok.

9. The articulated stirring spatula structure as described in claim 7, characterized in that, The lower end of the spray head (20) is connected to a water pipe, and a fixing ring (21) is sleeved on the outside of the rotating rod (2), which fixes the spray head (20).

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