Dish food processing and cooking equipment

Abstract

The invention relates to the technical field of cooking equipment, in particular to dish food processing and cooking equipment which comprises a pot body and a heating unit used for heating the pot body. The pot body comprises a spherical shell bottom, a cylinder body and a conical opening, a stir-frying unit and a turning unit are arranged in the spherical shell bottom and the cylinder body respectively, when the axis of the spherical shell bottom is vertical, the stir-frying unit stirs food materials, and when the axis of the spherical shell bottom is horizontal, the turning unit turns the food materials; two different modes are repeatedly utilized to stir, stir-fry and turn over food materials, comprehensive cooking treatment work of the food materials can be achieved, bottom-layer food materials and surface-layer food materials can be conveniently subjected to position exchange and comprehensive mixing, therefore, the cooking effect and taste of the food materials can be conveniently consistent, and the cooking quality is improved.

Description

Technical Field

[0001] The invention relates to the technical field of cooking equipment, in particular to a dish food processing and cooking equipment. Background Art

[0002] With the rapid development of society and the continuous improvement of people's living standards, people pay more and more attention to food quality, nutrition and production efficiency. Although traditional cooking methods can preserve the unique flavor of food, they often take a lot of time and energy and have high technical requirements on chefs. In the fast-paced modern life, this model is difficult to meet the public's demand for efficient, convenient and healthy diet.

[0003] In recent years, the rise of automatic cooking equipment has provided a new idea for solving this problem. By adopting mechanized and automated cooking processes, the complexity of manual operations can be greatly reduced while ensuring the consistency and taste of the dishes.

[0004] However, when cooking food, the existing cooking equipment can only stir the ingredients in the pot, but cannot turn the ingredients over like flipping the spoon, that is, it cannot replace or mix the bottom ingredients with the surface ingredients, resulting in different cooking effects and different tastes of the ingredients, affecting the cooking quality. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a dish food processing and cooking device, the specific technical solution adopted by the present invention is: According to a first aspect of the present invention, there is provided a dish food processing and cooking device, comprising a pot body and a heating unit for heating the pot body; The pot body includes a spherical shell bottom, a cylinder and a conical mouth. A stir-fry unit and a flipping unit are respectively arranged in the spherical shell bottom and the cylinder. When the axis of the spherical shell bottom is vertical, the stir-fry unit stirs the food, and when the axis of the spherical shell bottom is horizontal, the flipping unit flips the food.

[0006] In some embodiments of the present invention, the stir-fry unit includes a first cone wheel, a plurality of second cone wheels rolling on the first cone wheel, a connecting rod installed on each of the second cone wheels, and a spatula installed at the end of each of the connecting rods and in contact with the cone mouth, and the first cone wheel is coaxial with the pot body.

[0007] In some embodiments of the present invention, the spatula includes a sloped portion and a curved scraping portion.

[0008] In some embodiments of the present invention, the connection position between the spatula and the connecting rod is close to one end of the spatula.

[0009] In some embodiments of the present invention, the stir-fry unit also includes a support rod fixed in the cylinder body and a rotating shaft installed on the support rod, the rotating shaft is connected to the first cone wheel, a third cone wheel is rotatably installed on the rotating shaft, and each of the second cone wheels is rotatably installed on the third cone wheel, a fourth cone wheel is meshed on the third cone wheel, and a driving motor for transmitting power to the fourth cone wheel is arranged on the outer wall of the pot body.

[0010] In some embodiments of the present invention, a fifth cone wheel opposite to the third cone wheel is disposed on the rotating shaft, and the fifth cone wheel is transmission-connected with the fourth cone wheel, and the rotating shaft is rotationally connected with the support rod.

[0011] In some embodiments of the present invention, the flipping unit includes a rotating rod installed at the end of the rotating shaft and two shovel plates installed at both ends of the rotating rod, and the shovel plates are in contact with the inner wall of the cylinder.

[0012] In some embodiments of the present invention, the heating unit includes a plurality of electric heating coils densely distributed on the outer wall of the bottom of the spherical shell and a buckle cover located outside the plurality of electric heating coils, a closed chamber is formed between the buckle cover and the bottom of the spherical shell, and the closed chamber is used to store heat transfer oil.

[0013] The beneficial effects of the present invention are: By repeatedly using two different methods to stir, stir-fry and turn over the ingredients, comprehensive cooking of the ingredients can be achieved, making it convenient to exchange positions and fully mix the bottom ingredients and the surface ingredients, thereby making it convenient to make the cooking effect and taste of the ingredients consistent and improving the cooking quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0015] Figure 1 is a schematic structural diagram of a pot body in an embodiment of the present invention; Figure 2 is a schematic diagram of a sectional structure of a pot body in an embodiment of the present invention; Figure 3 is a schematic structural diagram of an isolation cover in an embodiment of the present invention; Figure 4 is a schematic diagram of the internal structure of the isolation cover in an embodiment of the present invention; Figure 5 2 is a schematic diagram of the structure of a spatula according to an embodiment of the present invention; Figure 6 It is a schematic diagram of the projection of the motion trajectory of the end of the spatula on a plane perpendicular to the axis of the pot body in an embodiment of the present invention.

[0016] Reference numerals: 1. Ball shell bottom; 2. Cylinder; 3. Conical mouth; 4. First cone wheel; 5. Second cone wheel; 6. Connecting rod; 7. Spatula; 8. Inclined surface; 9. Arc-shaped scraper part; 10. Support rod; 11. Rotating shaft; 12. Third cone wheel; 13. Fourth cone wheel; 14. Driving motor; 15. Fifth cone wheel; 16. Rotating rod; 17. Shovel plate; 18. Electric heating coil; 19. Buckle cover; 20. Side platform; 21. Rotating motor; 22. Isolation cover. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0018] In the description of the present invention, it should be noted that the orientations or positional relationships indicated by “center”, “up”, “down”, “left”, “right”, “vertical”, “horizontal”, “inside” and “outside”, etc., are based on the orientations 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 referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0019] 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 integrated 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, 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. This embodiment is written in a progressive manner.

[0020] like Figures 1 to 6 As shown, a dish food processing and cooking device of the present invention comprises a pot body and a heating unit for heating the pot body; The pot body includes a spherical shell bottom 1, a cylinder 2 and a conical mouth 3. A stir-fry unit and a flipping unit are respectively arranged in the spherical shell bottom 1 and the cylinder 2. When the axis of the spherical shell bottom 1 is vertical, the stir-fry unit stirs the food, and when the axis of the spherical shell bottom 1 is horizontal, the flipping unit flips the food.

[0021] In the present invention, food materials can be introduced into the pot body through the conical mouth 3, and the pot body can be in a horizontal or vertical state at this time; when the food materials are in the spherical shell bottom 1 and the cylinder body 2, different cooking methods can be adopted. When the food materials are in the spherical shell bottom 1, the axis of the pot body is vertical, and the food materials can be stirred by the food unit at this time. Moreover, since the axis of the pot body is vertical, the food materials can only be gathered in the spherical shell bottom 1. When the food materials need to be turned over, the pot body can be made horizontal, and the food materials in the spherical shell bottom 1 can naturally fall into the cylinder body 2, and then the turning unit can be used to stir the food materials. The food is pushed along the inner wall of the cylinder 2. When the food moves up to a certain height, the food falls naturally. Since the turning unit pushes the food along the inner wall of the cylinder 2, the food on the surface layer falls first, and the food on the bottom layer falls later. In this way, the food on the surface layer and the food on the bottom layer exchange positions, and with the continuous turning of the food, all the food can be fully stirred and mixed. Then the pot body is vertically placed, and the food falls back into the spherical shell bottom 1. The food is repeatedly cooked in the spherical shell bottom 1 and the cylinder 2 until the cooking is completed. It should be noted that, since the orientation of the pot body needs to be adjusted, two side platforms 20 can be arranged on the outer wall of the pot body, and the pot body rotates on the side platforms 20, and a rotating motor 21 is arranged on one of the side platforms 20, so that the rotating motor 21 drives the pot body to rotate, thereby completing the adjustment of the orientation of the pot body; after the cooking of the food is completed, the rotating motor 21 can be used to drive the cone mouth 3 on the pot body to tilt downward, thereby facilitating the pouring of the food in the pot body; By repeatedly using two different methods to stir, stir-fry and turn over the ingredients, comprehensive cooking of the ingredients can be achieved, making it convenient to exchange positions and fully mix the bottom ingredients and the surface ingredients, thereby making it convenient to make the cooking effect and taste of the ingredients consistent and improving the cooking quality.

[0022] Furthermore, the stir-fry unit includes a first cone wheel 4, a plurality of second cone wheels 5 rolling on the first cone wheel 4, a connecting rod 6 installed on each second cone wheel 5, and a spatula 7 installed at the end of each connecting rod 6 and in contact with the cone mouth 3. The first cone wheel 4 is coaxial with the pot body.

[0023] When the stir-frying unit is processing food, the second cone wheels 5 can roll on the first cone wheel 4, so that the connecting rod 6 and the spatula 7 can make a circular motion around the axis of the first cone wheel 4 and simultaneously make the connecting rod 6 and the spatula 7 rotate. In this way, the spatula 7 can be used to fully stir the food in the bottom of the spherical shell 1, thereby improving the uniformity of stir-frying the food, avoiding the phenomenon that the food is not easily heated when the traditional method of simply stirring the food is used, and improving the cooking effect.

[0024] Furthermore, the spatula 7 includes a slope portion 8 and an arc-shaped scraping portion 9 .

[0025] By using the arc-shaped scraper part 9, the curved surface of the spherical shell bottom 1 can be better fitted, so that the food in the spherical shell bottom 1 can be thoroughly cleaned and turned over. This design is particularly suitable for preventing food from sticking to the bottom or burning, improving the safety and success rate of cooking, extending the service life of the cookware, and reducing damage caused by excessive friction; By adopting the inclined portion 8, the food or seasoning can be guided to flow in a specific direction, which is convenient for moving the food from one side of the pot to the other side, or concentrating it in the center of the pot for stirring, stir-frying and other operations. In this case, the use of the inclined portion 8 can also cooperate with the arc-shaped scraper portion 9 to guide the food, so that the food can fly up and scatter around after leaving the inclined portion 8, thereby improving the stir-frying effect.

[0026] Furthermore, the connection position between the spatula 7 and the connecting rod 6 is close to one end of the spatula 7 .

[0027] In the present invention, the eccentric setting of the spatula 7 can make it cover a larger area in the circular motion. The rotation coverage area of ​​the end of the spatula 7 that is farther from the rotation axis of the spatula 7 is larger, which can achieve a large-scale flipping effect on the food in the spherical shell bottom 1, and conveniently make the movement range of the spatula 7 cover the middle of the spherical shell bottom 1 to the edge of the spherical shell bottom 1. When this part of the spatula 7 moves, the angle between its tilting direction and its own movement direction is an obtuse angle, so that this part of the spatula 7 can achieve the purpose of flipping food in a large area, and the activity ranges of multiple spatulas 7 will at least partially overlap, thereby achieving comprehensive processing of food. It should be noted that the motion trajectory of the end of the spatula 7 that is farther from the rotation axis of the spatula 7 is as follows: Figure 6 As shown, it moves from one side of the center point of the movement area to the other side, and then moves in the opposite direction, along with the circular motion of the spatula 7, thereby forming this motion trajectory. Through this movement method, the ingredients can be stir-fried more evenly and comprehensively.

[0028] Furthermore, the stir-fry unit also includes a support rod 10 fixed in the cylinder 2 and a rotating shaft 11 installed on the support rod 10, the rotating shaft 11 is connected to the first cone wheel 4, a third cone wheel 12 is rotatably installed on the rotating shaft 11, and each second cone wheel 5 is rotatably installed on the third cone wheel 12, a fourth cone wheel 13 is meshed on the third cone wheel 12, and a driving motor 14 for transmitting power to the fourth cone wheel 13 is arranged on the outer wall of the pot body.

[0029] In the present invention, the support rod 10 is used to support the rotating shaft 11, the third cone wheel 12 and the first cone wheel 4. The driving motor 14 can drive the third cone wheel 12 to rotate on the rotating shaft 11 through the fourth cone wheel 13. The third cone wheel 12 can drive a number of second cone wheels 5 to roll on the first cone wheel 4, thereby realizing the self-rotation and circular motion of a number of spatulas 7. An insulating layer needs to be arranged between the driving motor 14 and the pot body to facilitate the protection of the driving motor 14.

[0030] Furthermore, a fifth cone wheel 15 opposite to the third cone wheel 12 is provided on the rotating shaft 11 , and the fifth cone wheel 15 is transmission-connected with the fourth cone wheel 13 , and the rotating shaft 11 is rotationally connected with the support rod 10 .

[0031] Since the fifth cone wheel 15 is arranged opposite to the third cone wheel 12, the fourth cone wheel 13 can drive the third cone wheel 12 and the fifth cone wheel 15 to perform synchronous reverse movement, that is, the fifth cone wheel 15 can drive the first cone wheel 4 and the third cone wheel 12 to perform reverse movement through the rotating shaft 11, thereby accelerating the rotation speed of the second cone wheel 5 on the first cone wheel 4; It should be pointed out that, since the stir-frying unit is located on the inner side of the spherical shell bottom 1, in order to prevent the stir-frying unit from being damaged by the oil when the food is stir-fried, an isolation cover 22 can be installed on the stir-frying unit to achieve the purpose of isolation and protection.

[0032] Furthermore, the flipping unit includes a rotating rod 16 installed at the end of the rotating shaft 11 and two shovel plates 17 installed at both ends of the rotating rod 16 , and the shovel plates 17 are in contact with the inner wall of the cylinder 2 .

[0033] When the rotating shaft 11 rotates, it will drive the two shovels 17 to perform circular motion on the inner wall of the cylinder 2 through the rotating rod 16. When the pot body is horizontal, the shovels 17 will push the food on the lower side of the cylinder 2 to move upward along the inner wall of the cylinder 2. When the food moves to a certain height, the food will slide down along the shovels 17, thereby achieving the effect of flipping the food.

[0034] Furthermore, the heating unit includes a plurality of electric heating coils 18 densely distributed on the outer wall of the spherical shell bottom 1 and a buckle cover 19 located outside the plurality of electric heating coils 18, and a closed chamber is formed between the buckle cover 19 and the spherical shell bottom 1, and the closed chamber is used to store heat transfer oil.

[0035] Several electric heating coils 18 can be arranged in a surrounding manner, a striped manner, etc. When the electric heating coils 18 are powered on, they can heat the heat-conducting oil in the spherical shell bottom 1 and the buckle cover 19. The heat-conducting oil will also heat the spherical shell bottom 1, thereby achieving the heating of the pot body. In addition, by using the heat-conducting oil, the heat emitted from the side of the electric heating coil 18 away from the spherical shell bottom 1 can be absorbed and transferred, thereby facilitating the full utilization of the heat emitted by the electric heating coil 18. In addition, the use of heat-conducting oil can improve the uniformity of heating the spherical shell bottom 1 and avoid local high temperature. Due to the oil The specific heat capacity is higher and it can store more heat. Therefore, during the heating process, the oil can absorb and store the heat from the electric heating coil 18, and then slowly release it to the spherical shell bottom 1, so that the temperature of the spherical shell bottom 1 is more stable. The presence of the oil increases the heat capacity of the entire system and plays a role of thermal inertia, which helps to reduce temperature fluctuations in a short time, especially in the case of frequent adjustment of firepower. Even if the electric heating coil 18 stops working, the oil can continue to transfer heat to the bottom of the pot, prolonging the insulation time and avoiding a sudden drop in the temperature in the pot due to sudden power outage or power reduction.

[0036] In the present invention, in order to improve food safety, the structure used in the equipment needs to meet the prescribed food safety requirements.

[0037] The above are only preferred embodiments of the present invention. It should be pointed out that, for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A dish food processing and cooking device, characterized in that: It comprises a pot body and a heating unit for heating the pot body; The pot body includes a spherical shell bottom, a cylinder and a conical mouth. A stir-fry unit and a flipping unit are respectively arranged in the spherical shell bottom and the cylinder. When the axis of the spherical shell bottom is vertical, the stir-fry unit stirs the food, and when the axis of the spherical shell bottom is horizontal, the flipping unit flips the food.

2. A dish food processing and cooking device according to claim 1, characterized in that: The stir-frying unit includes a first cone wheel, a plurality of second cone wheels rolling on the first cone wheel, a connecting rod installed on each of the second cone wheels, and a spatula installed at the end of each of the connecting rods and in contact with the cone mouth. The first cone wheel is coaxial with the pot body.

3. The dish food processing and cooking equipment according to claim 2, characterized in that: The spatula comprises a slope portion and an arc-shaped scraping portion.

4. The dish food processing and cooking equipment according to claim 3, characterized in that: The connection position between the spatula and the connecting rod is close to one end of the spatula.

5. The food processing and cooking device according to claim 4, characterized in that: The stir-fry unit also includes a support rod fixed in the cylinder body and a rotating shaft installed on the support rod, the rotating shaft is connected to the first cone wheel, a third cone wheel is rotatably installed on the rotating shaft, and each of the second cone wheels is rotatably installed on the third cone wheel, a fourth cone wheel is meshed on the third cone wheel, and a driving motor for transmitting power to the fourth cone wheel is arranged on the outer wall of the pot body.

6. The dish food processing and cooking equipment according to claim 5, characterized in that: A fifth cone wheel opposite to the third cone wheel is arranged on the rotating shaft, and the fifth cone wheel is transmission-connected with the fourth cone wheel, and the rotating shaft is rotationally connected with the support rod.

7. The food processing and cooking device according to claim 6, characterized in that: The flipping unit includes a rotating rod installed at the end of the rotating shaft and two shovel plates installed at both ends of the rotating rod, and the shovel plates are in contact with the inner wall of the cylinder.

8. The dish food processing and cooking equipment according to claim 7, characterized in that: The heating unit includes a plurality of electric heating rings densely distributed on the outer wall of the bottom of the spherical shell and a buckle cover located outside the plurality of electric heating rings, a closed chamber is formed between the buckle cover and the bottom of the spherical shell, and the closed chamber is used to store heat transfer oil.

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