A slitting knife surface dipping water structure and slitting knife surface dipping water method

Abstract

The present invention discloses a slitting knife surface dipping water structure and a slitting knife surface dipping water method, which relate to the technical field of pre-prepared food production, and include: a slitting shaft, a buffer module and a slitting knife. The buffer module is sealed and embedded on the slitting shaft, a joint cover is installed on the top of the buffer module, a knife bar of the slitting knife is telescopically and sealedly connected with the joint cover and the buffer module, an elastic member is arranged between the knife bar and the buffer module, the joint cover is provided with an annular groove, the knife bar is provided with an inlet, and the annular groove and the inlet are staggered. In the process of cutting the pre-prepared food raw materials, the present invention only causes the slitting knife and its knife bar to shrink inward due to the cutting resistance generated by the slitting knife cutting the pre-prepared food raw materials, so that the staggered and separated inlet and the annular groove become connected, therefore, the annular groove water flow on the buffer module enters from the inlet of the knife bar, and flows out from the side outlet of the slitting knife, so that the side of the slitting knife is dipped in water, and the direct contact between the slitting knife and the pre-prepared food raw materials is reduced, so that the pre-prepared food raw materials are not easy to adhere to the side of the slitting knife.

Description

Technical Field

[0001] The invention relates to the technical field of pre-prepared food production, and in particular to a cutting knife surface dipping water structure and a cutting knife surface dipping water method. Background Art

[0002] The types of pre-prepared food ingredients include meat, vegetables, seafood, etc. In the prior art, the pre-prepared food ingredients are cut into uniform sizes by a cutting device. Referring to a cutting and screening machine for processing pre-prepared food ingredients disclosed in CN115816544B, the pre-prepared food ingredients are cut into strips by a rotating annular cutter, and the pre-prepared food ingredients are cut into dices by a strip cutter driven by a rotating shaft. In order to avoid rigid contact between the strip cutter and the surface of the transmission belt, a buffer elastic unit is provided between the strip cutter and the rotating shaft.

[0003] In the above-mentioned slicing scheme, when the slicing knife, i.e., the strip cutter, cuts the pre-prepared food ingredients, the cut surface of the pre-prepared food ingredients such as vegetables with high starch content and meat with high fat content is easy to adhere to the strip cutter, requiring manual subsequent cleaning. Summary of the invention

[0004] One of the purposes of the present invention is to improve the problem in the prior art that the cutting blade surface is easily adhered to the cut surface of the prepared dish raw material.

[0005] The second object of the present invention is to provide a method for dipping a slitting blade surface in water.

[0006] To achieve one of the above purposes, the present invention adopts the following technical solution: a slitting knife surface dipping structure, comprising a slitting shaft, a buffer module and a slitting knife, wherein a radially arranged engaging groove is arranged on the surface of the slitting shaft, and the buffer module is sealed and embedded in the engaging groove.

[0007] A central through hole is arranged in the slitting shaft, and a water through hole is opened on the side wall of the fitting groove, and the water through hole is connected with the central through hole.

[0008] A joint cover is installed on the top of the buffer module, and the knife rod of the slitting knife is telescopically and sealingly connected to the joint cover and the buffer module.

[0009] An annular groove is arranged in the joint cover, and the annular groove is connected to the water through hole.

[0010] An internal pressure groove is arranged in the slitting knife, and the internal pressure groove extends to the knife rod. An outlet connected to the internal pressure groove is arranged on the surface of the slitting knife, and an inlet connected to the internal pressure groove is arranged at the side end of the knife rod, and the inlet is staggered and separated from the annular groove.

[0011] A sleeve is slidably installed in the buffer cavity of the buffer module, the sleeve is fixedly connected to the knife rod, and an elastic member is arranged between the sleeve and the bottom of the buffer cavity of the buffer module.

[0012] When the cutting knife cuts the prepared food ingredients, the sleeve causes the elastic member to be compressed, and the knife rod is retracted into the joint cover and the buffer module, so that the inlet is connected to the annular groove, and the liquid in the annular groove enters the internal pressure groove and the outlet through the inlet, flows out from the outlet, flows along the side of the cutting knife, and makes the cutting knife surface dipped in water.

[0013] In the above technical solution, before cutting the pre-prepared food ingredients, the embodiment of the present invention introduces water (liquid) into the central through hole of the cutting shaft, so that the water flows into the annular groove through the water through hole.

[0014] When the pre-prepared food ingredients are cut, the cutting shaft is rotated to drive the cutting knife to cut the pre-prepared food ingredients. During the process of the cutting knife cutting the pre-prepared food ingredients, the cutting knife is pushed by the cutting resistance generated by the pre-prepared food ingredients, causing the knife rod of the cutting knife to retract into the joint cover and the buffer module, driving the sleeve to press the elastic part, thereby compressing the elastic part.

[0015] After the knife rod is retracted, the staggered and separated inlet and annular groove become connected. At this time, the water flow in the annular groove enters the internal pressure groove of the slitting knife through the inlet, and then flows out from the outlet through the internal pressure groove, flows along the side of the slitting knife, and makes the side end face of the slitting knife dipped in water.

[0016] After the side end surface of the slitting knife is dipped in water, direct contact between the slitting knife and the prepared food ingredients is reduced, so that the prepared food ingredients are not easy to adhere to the slitting knife.

[0017] When the cutting knife does not cut the prepared food ingredients, the elastic member pushes the cutting knife and the cutting rod thereof to reset, so that the inlet and the annular groove are staggered and separated again.

[0018] The beneficial effect of the present invention is that the present invention only causes the slitting knife and its knife rod to retract inward due to the cutting resistance generated by the slitting knife in cutting the pre-prepared food ingredients during the process of cutting the pre-prepared food ingredients, so that the staggered and separated inlet and the annular groove become connected. Therefore, the annular groove water flow on the buffer module enters from the inlet of the knife rod and flows out from the side outlet of the slitting knife, so that the side of the slitting knife is dipped in water, reducing the direct contact between the slitting knife and the pre-prepared food ingredients, and preventing the pre-prepared food ingredients from sticking to the side of the slitting knife.

[0019] Further, in an embodiment of the present invention, the joint cover is fixedly connected to the buffer module via a fastener.

[0020] Furthermore, in an embodiment of the present invention, a guide sleeve is mounted on the tail of the slitting knife, and the guide sleeve extends parallel to the side contour line of the slitting knife, so that a guide gap is formed between the guide sleeve and the side surface of the slitting knife.

[0021] Furthermore, in an embodiment of the present invention, the elastic member is a spring.

[0022] Furthermore, in an embodiment of the present invention, the engaging cover portion at the upper end of the annular groove is telescopically sealed to the knife rod, and an overflow gap is left between the engaging cover portion at the lower end of the annular groove and the knife rod, and the overflow gap connects the annular groove and the buffer cavity of the buffer module.

[0023] Furthermore, in an embodiment of the present invention, the sleeve is fixedly connected to the knife rod via a fastener.

[0024] Furthermore, in an embodiment of the present invention, a slot extending in the longitudinal direction is provided at a side end of the buffer cavity of the buffer module, and the sleeve is snap-connected in the slot.

[0025] In order to achieve the second purpose of the above invention, the present invention adopts the following technical solution: a method for dipping the slitting blade surface in water, the method for dipping the slitting blade surface in water is based on the slitting blade surface dipping structure described in one of the above invention purposes, and the method for dipping the slitting blade surface in water comprises the following steps:

[0026] Before cutting the prepared food ingredients, water is introduced into the central through hole of the cutting shaft so that the water flows into the annular groove through the water through hole.

[0027] When the pre-prepared food ingredients are cut, the cutting shaft is rotated to drive the cutting knife to cut the pre-prepared food ingredients. During the process of the cutting knife cutting the pre-prepared food ingredients, the cutting knife is pushed by the cutting resistance generated by the pre-prepared food ingredients, causing the knife rod of the cutting knife to retract into the joint cover and the buffer module, driving the sleeve to press the elastic part, thereby compressing the elastic part.

[0028] After the knife rod is retracted, the staggered and separated inlet and annular groove become connected. At this time, the water flow in the annular groove enters the internal pressure groove of the slitting knife through the inlet, and then flows out from the outlet through the internal pressure groove, flows along the side of the slitting knife, and makes the side end face of the slitting knife dipped in water.

[0029] After the side end surface of the slitting knife is dipped in water, direct contact between the slitting knife and the prepared food ingredients is reduced, so that the prepared food ingredients are not easy to adhere to the slitting knife.

[0030] When the cutting knife does not cut the prepared food ingredients, the elastic member pushes the cutting knife and the cutting rod thereof to reset, so that the inlet and the annular groove are staggered and separated again.

[0031] Furthermore, in an embodiment of the present invention, in the above steps, the water flowing out of the outlet enters the guide gap formed between the guide sleeve and the side of the slitting knife, and the water flows along the side of the slitting knife after being restricted by the guide gap.

[0032] Furthermore, in an embodiment of the present invention, in the above steps, the water flow in the annular groove enters the buffer cavity of the buffer module through the flow gap, so that the water flow contacts the upper end surface of the sleeve.

[0033] When the cutting of the pre-prepared food ingredients is completed and the side of the slitting knife needs to be cleaned, the water flow pressure entering the central through hole is increased, so that the water flow pressure in the annular groove becomes larger, and then the water flow pressure in the buffer chamber of the buffer module becomes larger, so as to push the sleeve to compress the elastic part, and drive the slitting knife and its knife rod to retract, so that the staggered and separated inlet and annular groove become connected.

[0034] At this time, the water flow in the annular groove enters from the inlet of the knife rod and flows out from the side outlet of the slitting knife to flush the side of the slitting knife.

[0035] After flushing is completed, the water flow pressure entering the central through hole is reduced, so that the elastic member pushes the sleeve, the slitting knife and its knife rod to reset, so that the inlet and the annular groove are staggered and separated again. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 It is a three-dimensional schematic diagram of the water dipping structure of the slitting blade surface according to an embodiment of the present invention.

[0037] Figure 2 It is a structural schematic diagram of the water dipping structure of the slitting blade surface according to an embodiment of the present invention.

[0038] Figure 3 It is a schematic diagram of the structure of the slitting knife and the buffer module according to an embodiment of the present invention.

[0039] Figure 4 It is a schematic diagram of the motion effect of the slitting knife and the buffer module according to an embodiment of the present invention.

[0040] 10. Slitting axis, 11. Fitting groove, 12. Water hole, 13. Center through hole;

[0041] 20. Buffer module, 21. Joint cover, 22. Ring groove, 23. Sleeve, 24. Elastic member, 25. Current gap, 26. Card slot;

[0042] 30. Slitting knife, 31. Knife rod, 32. Internal pressure groove, 33. Outlet, 34. Inlet, 35. Guide sleeve, 36. Guide gap. DETAILED DESCRIPTION

[0043] In order to make the purpose and technical solution of the present invention clearly and completely described, and the advantages more clearly understood, the embodiments of the present invention are further described in detail with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are part of the embodiments of the present invention, rather than all of the embodiments, and are only used to explain the embodiments of the present invention, and are not used to limit the embodiments of the present invention. All other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0044] In the description of the present invention, it should be noted that the terms "center", "middle", "upper", "lower", "left", "right", "inner", "outer", "top", "bottom", "side", "vertical", "horizontal" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "one", "first", "second", "third", "fourth", "fifth", "sixth" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance.

[0045] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it 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 it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0046] For the purpose of simplicity and illustration, the principles of the embodiments are mainly described by reference to examples. In the following description, many specific details are presented to provide a thorough understanding of the embodiments. However, it is obvious that for those of ordinary skill in the art, these embodiments may not be limited to these specific details in practice. In some instances, the known slitting blade surface dipping method and structure are not described in detail to avoid making these embodiments unnecessarily difficult to understand. In addition, all embodiments can be used in combination with each other. Example 1

[0047] It should be noted that the drawings in the specification are the contents of the specification. The structural shapes, connection relationships, matching relationships, and positional relationships that can be obtained without any doubt in the drawings in the specification should be understood as the contents of the specification.

[0048] A water dipping structure for a slitting blade surface, such as Figure 2As shown, it includes a slitting shaft 10 , a buffer module 20 and a slitting knife 30 . An engaging groove 11 is radially arranged on the surface of the slitting shaft 10 , and the buffer module 20 is sealed and embedded in the engaging groove 11 .

[0049] A central through hole 13 is provided in the slitting shaft 10 , and a water through hole 12 is provided on the side wall of the fitting groove 11 . The water through hole 12 is communicated with the central through hole 13 .

[0050] It should be noted that the rotatable shaft parts are provided with cooling channels, that is, the slitting shaft 10 is provided with a central through hole 13, which is a common structure in the prior art. For details, reference can be made to a non-condensing cooling roller device disclosed in CN103057018B, in which a rotary joint connected to an external water source is provided at one end of the shaft, so that when the shaft rotates, the external water source can flow water into the shaft through the rotary joint. Because this method can be understood and implemented by those skilled in the art without creative labor, it will not be explained in detail.

[0051] like Figure 3 As shown, a joint cover 21 is installed on the top of the buffer module 20, and a knife rod 31 of the slitting knife 30 is telescopically and hermetically connected to the joint cover 21 and the buffer module 20.

[0052] An annular groove 22 is provided in the joint cover 21 , and the annular groove 22 is communicated with the water through hole 12 .

[0053] An inner pressure groove 32 is provided in the slitting knife 30 , and the inner pressure groove 32 extends to the knife rod 31 . An outlet 33 connected to the inner pressure groove 32 is provided on the surface of the slitting knife 30 , and an inlet 34 connected to the inner pressure groove 32 is provided at the side end of the knife rod 31 . The inlet 34 is staggered and separated from the annular groove 22 .

[0054] A sleeve 23 is slidably installed in the buffer cavity of the buffer module 20 . The sleeve 23 is fixedly connected to the knife rod 31 . An elastic member 24 is arranged between the sleeve 23 and the bottom of the buffer cavity of the buffer module 20 .

[0055] When the cutting knife 30 cuts the prepared food ingredients, the sleeve 23 compresses the elastic member 24, and the knife rod 31 retracts into the joint cover 21 and the buffer module 20, so that the inlet 34 is connected with the annular groove 22, and the liquid in the annular groove 22 enters the internal pressure groove 32 and the outlet 33 through the inlet 34, and flows out from the outlet 33, flowing along the cutting knife surface, so that the cutting knife surface is dipped in water.

[0056] The above-mentioned "sealing" treatment can be achieved through the existing sealing ring. Since this method can be understood and implemented by technical personnel in this field without creative work, it will not be explained in detail.

[0057] Implementation steps: Before cutting the prepared food ingredients, water is introduced into the central through hole 13 of the cutting shaft 10 so that the water flows into the annular groove 22 through the water through hole 12 .

[0058] like Figure 4 As shown, when the pre-prepared food ingredients are cut, the cutting shaft 10 is rotated to drive the cutting knife 30 to cut the pre-prepared food ingredients. During the process of the cutting knife 30 cutting the pre-prepared food ingredients, the cutting resistance generated by the pre-prepared food ingredients is used to push the cutting knife 30, causing the knife rod 31 of the cutting knife 30 to retract into the joint cover 21 and the buffer module 20, driving the sleeve head 23 to press the elastic member 24, so that the elastic member 24 is compressed.

[0059] After the knife rod 31 is retracted, the staggered and separated inlet 34 and the annular groove 22 become connected. At this time, the water flow in the annular groove 22 enters the internal pressure groove 32 of the slitting knife 30 through the inlet 34, and then flows out from the outlet 33 through the internal pressure groove 32, flows along the side of the slitting knife 30, and makes the side end surface of the slitting knife 30 dipped in water.

[0060] After the side end surface of the cutting knife 30 is dipped in water, the direct contact between the cutting knife 30 and the prepared food ingredients is reduced, so that the prepared food ingredients are not easily adhered to the cutting knife 30 .

[0061] When the cutting knife 30 does not cut the prepared food ingredients, the elastic member 24 pushes the cutting knife 30 and the knife rod 31 to return to their original positions, so that the inlet 34 and the annular groove 22 are staggered and separated again.

[0062] The improvement of the present invention is that when the slitting knife 30 cuts the prepared food ingredients, water can be discharged from the side of the slitting knife 30, so that the side end surface of the slitting knife 30 is dipped in water, reducing the direct contact between the slitting knife 30 and the prepared food ingredients, and reducing the possibility of the prepared food ingredients adhering to the slitting knife 30. The present invention does not improve other parts, so it will not be described in detail.

[0063] One of the advantages of the present invention is that only during the process of cutting the prepared food ingredients, the cutting resistance generated by the cutting knife 30 cutting the prepared food ingredients causes the cutting knife 30 and its knife rod 31 to retract, so that the staggered and separated inlet 34 and the annular groove 22 become connected. Therefore, the water flow of the annular groove 22 on the buffer module 20 enters from the inlet 34 of the knife rod 31 and flows out from the side outlet 33 of the cutting knife 30, so that the side of the cutting knife 30 is dipped in water, reducing the direct contact between the cutting knife 30 and the prepared food ingredients, making it difficult for the prepared food ingredients to adhere to the side of the cutting knife 30.

[0064] Specifically, Figure 3 As shown, the joint cover 21 is fixedly connected to the buffer module 20 by fasteners.

[0065] Specifically, Figure 3 As shown, a guide sleeve 35 is sleeved on the tail of the slitting knife 30 , and the guide sleeve 35 extends parallel to the side contour line of the slitting knife 30 , so that a guide gap 36 is formed between the guide sleeve 35 and the side surface of the slitting knife 30 .

[0066] The second advantage of the present invention is that the water flowing out of the outlet 33 enters the guide gap 36 formed between the guide sleeve 35 and the side of the slitting knife 30, and the water flows along the side of the slitting knife 30 through the restriction of the guide gap 36. The water flow is guided by the guide gap 36, which can effectively ensure that the water flows along the side of the slitting knife 30, so that the side of the slitting knife 30 is dipped in water, reducing the direct contact between the slitting knife 30 and the prepared food ingredients, so that the prepared food ingredients are not easy to adhere to the side of the slitting knife 30.

[0067] Specifically, the elastic member 24 is a spring, and the spring type is an existing cylindrical coil spring.

[0068] Specifically, Figure 3 As shown, the engaging cover 21 at the upper end of the annular groove 22 is telescopically sealed with the knife rod 31 , and an overflow gap 25 is left between the engaging cover 21 at the lower end of the annular groove 22 and the knife rod 31 , and the overflow gap 25 connects the annular groove 22 with the buffer cavity of the buffer module 20 .

[0069] The implementation steps of the above scheme are as follows: the water flow in the annular groove 22 passes through the flow gap 25 and enters the buffer cavity of the buffer module 20, so that the water flow contacts the upper end surface of the sleeve 23. When the cutting of the pre-prepared food ingredients is completed and the side of the slitting knife 30 needs to be cleaned, the water flow pressure entering the central through hole 13 is increased, so that the water flow pressure in the annular groove 22 becomes larger, and then the water flow pressure in the buffer cavity of the buffer module 20 becomes larger, so as to push the sleeve 23 to compress the elastic member 24, and drive the slitting knife 30 and its knife rod 31 to retract, so that the staggered and separated inlet 34 and the annular groove 22 become connected. At this time, the water flow in the annular groove 22 enters from the inlet 34 of the knife rod 31, and flows out from the side outlet 33 of the slitting knife 30, washing the side of the slitting knife 30.

[0070] After flushing is completed, the water pressure entering the central through hole 13 is reduced, so that the elastic member 24 pushes the sleeve 23, the slitting knife 30 and its knife rod 31 to reset, so that the inlet 34 and the annular groove 22 are staggered and separated again.

[0071] The third advantage of the present invention is that after cutting the prepared food ingredients, when it is necessary to clean the side of the cutting knife 30, the pressure of the water flow in the annular groove 22 can be increased to actively push the sleeve 23, the cutting knife 30 and its knife rod 31 to move, so that the staggered and separated inlet 34 and the annular groove 22 become connected, so that the water flow in the annular groove 22 flows out from the side outlet 33 of the cutting knife 30, flushing the side of the cutting knife 30, thereby reducing the manual cleaning work of the cutting knife 30.

[0072] More specifically, the sleeve 23 is fixedly connected to the knife rod 31 via a fastener.

[0073] More specifically, if Figure 4As shown, a slot 26 extending longitudinally is provided at the side end of the buffer cavity of the buffer module 20, and the sleeve 23 is engaged in the slot 26. During the up and down movement of the sleeve 23, the rotational jitter of the sleeve 23 can be reduced by limiting the rotational direction of the sleeve 23 by the slot 26. Example 2

[0074] A method for dipping a slitting blade surface in water. The method for dipping a slitting blade surface in water is based on the slitting blade surface dipping structure in the above-mentioned embodiment 1. The method for dipping a slitting blade surface in water comprises the following steps:

[0075] Before cutting the prepared food ingredients, water is introduced into the central through hole 13 of the cutting shaft 10 , so that the water flows into the annular groove 22 through the water through hole 12 .

[0076] When the pre-prepared food ingredients are cut, the cutting shaft 10 is rotated to drive the cutting knife 30 to cut the pre-prepared food ingredients. During the process of the cutting knife 30 cutting the pre-prepared food ingredients, the cutting knife 30 is pushed by the cutting resistance generated by the pre-prepared food ingredients, so that the knife rod 31 of the cutting knife 30 is retracted into the joint cover 21 and the buffer module 20, driving the sleeve head 23 to press the elastic member 24, so that the elastic member 24 is compressed.

[0077] After the knife rod 31 is retracted, the staggered and separated inlet 34 and the annular groove 22 become connected. At this time, the water flow in the annular groove 22 enters the internal pressure groove 32 of the slitting knife 30 through the inlet 34, and then flows out from the outlet 33 through the internal pressure groove 32, flows along the side of the slitting knife 30, and makes the side end surface of the slitting knife 30 dipped in water.

[0078] After the side end surface of the cutting knife 30 is dipped in water, the direct contact between the cutting knife 30 and the prepared food ingredients is reduced, so that the prepared food ingredients are not easily adhered to the cutting knife 30 .

[0079] When the cutting knife 30 does not cut the prepared food ingredients, the elastic member 24 pushes the cutting knife 30 and the knife rod 31 to return to their original positions, so that the inlet 34 and the annular groove 22 are staggered and separated again.

[0080] Specifically, in the above steps, the water flowing out of the outlet 33 enters the guide gap 36 formed between the guide sleeve 35 and the side of the slitting knife 30 , and the water flows along the side of the slitting knife 30 after being restricted by the guide gap 36 .

[0081] Specifically, by guiding the water flow through the guide gap 36, it can be effectively ensured that the water flows along the side of the cutting knife 30, so that the side of the cutting knife 30 is dipped in water, reducing the direct contact between the cutting knife 30 and the pre-prepared food ingredients, making it difficult for the pre-prepared food ingredients to adhere to the side of the cutting knife 30.

[0082] More specifically, in the above steps, the water flow in the annular groove 22 enters the buffer cavity of the buffer module 20 through the flow gap 25 , so that the water flow contacts the upper end surface of the sleeve 23 .

[0083] When the cutting of the pre-prepared food ingredients is completed and the side of the cutting knife 30 needs to be cleaned, the water flow pressure entering the central through hole 13 is increased, so that the water flow pressure in the annular groove 22 becomes larger, and then the water flow pressure in the buffer chamber of the buffer module 20 becomes larger, so as to push the sleeve 23 to compress the elastic part 24, and drive the cutting knife 30 and its knife rod 31 to retract, so that the staggered and separated inlet 34 and the annular groove 22 become connected.

[0084] At this time, the water flow in the annular groove 22 enters from the inlet 34 of the knife bar 31 and flows out from the side outlet 33 of the slitting knife 30 to wash the side of the slitting knife 30. The manual cleaning work of the slitting knife 30 is reduced.

[0085] After flushing is completed, the water pressure entering the central through hole 13 is reduced, so that the elastic member 24 pushes the sleeve 23, the slitting knife 30 and its knife rod 31 to reset, so that the inlet 34 and the annular groove 22 are staggered and separated again.

[0086] Although the above describes the illustrative specific embodiments of the present invention so that those skilled in the art can understand the present invention, the present invention is not limited to the scope of the specific embodiments. For those of ordinary skill in the art, as long as various changes are within the spirit and scope of the present invention as defined and determined by the attached claims, all inventions and creations using the concepts of the present invention are protected.

Claims

1. A slitting blade surface dipping structure, comprising a slitting shaft, a buffer module and a slitting blade, wherein the buffer module is sealed and embedded in an embedding groove on the surface of the slitting shaft; A central through hole is provided in the slitting shaft, and a water hole communicating with the central through hole is provided on the side wall of the fitting groove; A joint cover is installed on the top of the buffer module, and the knife rod of the slitting knife is telescopically and sealingly connected to the joint cover and the buffer module; It is characterized in that An annular groove is arranged in the joint cover, and the annular groove is connected to the water hole; An internal pressure groove is arranged in the slitting knife, and the internal pressure groove extends to the knife bar. An outlet connected to the internal pressure groove is arranged on the surface of the slitting knife, and an inlet connected to the internal pressure groove is arranged at the side end of the knife bar, and the inlet is staggered and separated from the annular groove. A sleeve is slidably installed in the buffer cavity of the buffer module, the sleeve is fixedly connected to the knife rod, and an elastic member is arranged between the sleeve and the bottom of the buffer cavity of the buffer module; When the cutting knife cuts the prepared food ingredients, the sleeve causes the elastic member to be compressed, and the knife rod is retracted into the joint cover and the buffer module, so that the inlet is connected to the annular groove, and the liquid in the annular groove enters the internal pressure groove and the outlet through the inlet, flows out from the outlet, flows along the side of the cutting knife, and makes the cutting knife surface dipped in water.

2. The water dipping structure for the slitting blade surface according to claim 1, characterized in that: The joint cover is fixedly connected to the buffer module via a fastener.

3. The water dipping structure for the slitting blade surface according to claim 1, characterized in that: The tail of the slitting knife is sleeved with a guide sleeve, and the guide sleeve extends parallel to the side contour line of the slitting knife, so that a guide gap is formed between the guide sleeve and the side surface of the slitting knife.

4. The water dipping structure for the slitting blade surface according to claim 1, characterized in that: The elastic member is a spring.

5. The water dipping structure for the slitting blade surface according to claim 1, characterized in that: The engaging cover portion at the upper end of the annular groove is telescopically sealed to the knife rod, and an overflow gap is left between the engaging cover portion at the lower end of the annular groove and the knife rod, and the overflow gap connects the annular groove and the buffer cavity of the buffer module.

6. The water dipping structure for the slitting blade surface according to claim 5, characterized in that: The sleeve is fixedly connected to the knife rod via a fastener.

7. The water dipping structure for the slitting blade surface according to claim 5, characterized in that: A slot extending in the longitudinal direction is formed at a side end of the buffer cavity of the buffer module, and the sleeve is clamped in the slot.

8. A method for dipping a slitting blade in water, characterized in that: The slitting blade surface dipping method is based on the slitting blade surface dipping structure described in any one of claims 1 to 7, and the slitting blade surface dipping method comprises the following steps: Before cutting the prepared food ingredients, water is introduced into the central through hole of the cutting shaft so that the water flows into the annular groove through the water through hole; When the pre-prepared food ingredients are cut, the cutting shaft is rotated to drive the cutting knife to cut the pre-prepared food ingredients. During the process of the cutting knife cutting the pre-prepared food ingredients, the cutting knife is pushed by the cutting resistance generated by the pre-prepared food ingredients, so that the knife bar of the cutting knife is retracted in the joint cover and the buffer module, driving the sleeve to press the elastic member, so that the elastic member is compressed; After the knife bar is retracted, the staggered and separated inlet and annular groove become connected. At this time, the water flow in the annular groove enters the internal pressure groove of the slitting knife through the inlet, and then flows out from the outlet through the internal pressure groove, flows along the side of the slitting knife, and makes the side end surface of the slitting knife dipped in water; After the side end surface of the slitting knife is dipped in water, the direct contact between the slitting knife and the prepared food ingredients is reduced, so that the prepared food ingredients are not easy to adhere to the slitting knife; When the cutting knife does not cut the prepared food ingredients, the elastic member pushes the cutting knife and the cutting rod thereof to reset, so that the inlet and the annular groove are staggered and separated again.

9. The method for dipping the slitting blade surface in water according to claim 8, characterized in that: In the above steps, the water flowing out of the outlet enters the guide gap formed between the guide sleeve and the side of the slitting knife, and the water flows along the side of the slitting knife after being restricted by the guide gap.

Images