Solid seasoning conveying device

Abstract

The invention discloses a solid seasoning conveying device, and belongs to the field of cooking machines. Comprising a seasoning conveying box and a blowing fan, the seasoning conveying box comprises a first inclined surface, a second inclined surface and a flow guide chamber; the blowing fan is opposite to the flow guide chamber; the first inclined surface is positioned above the second inclined surface; the first inclined surface is intersected with the blowing direction of the blowing fan; the first inclined face and the second inclined face form an air outlet, and a seasoning feeding structure is arranged on the first inclined face so that seasoning can fall on the first inclined face. The solid seasoning pot has the beneficial effects that through the cooperation of the first inclined surface and the second inclined surface, air flow is blown out at an inclined downward angle, solid seasoning falls into the pot body at a more natural angle under the driving of the air flow, distribution is more uniform, and local accumulation or escaping out of the pot is avoided.

Description

Technical Field

[0001] This application relates to the field of cooking machines, and more specifically, to a solid seasoning conveying device. Background Technology

[0002] In existing stir-fry machines or automatic cooking equipment, the automatic addition of solid seasonings, such as salt, sugar, and chicken bouillon, typically relies on simple conveying mechanisms, such as horizontal blowing or gravity dropping. This type of method has the following problems:

[0003] Uneven distribution of seasonings: Horizontal blowing tends to cause seasonings to fall in a flat, projectile trajectory on the side of the pot away from the conveying device, making it difficult to evenly cover the ingredients.

[0004] Spices may spill out or be wasted: If the airflow speed is not properly controlled, some lightweight spices may be blown directly out of the pot, resulting in waste. Summary of the Invention

[0005] The summary section of this application is intended to provide a brief overview of the concepts, which will be described in detail in the detailed description section below. This summary section is not intended to identify key or essential features of the claimed technical solutions, nor is it intended to limit the scope of the claimed technical solutions.

[0006] To address the technical problems mentioned in the background section above, some embodiments of this application provide a solid seasoning conveying device, including: a seasoning conveying box and a blower fan; the seasoning conveying box includes: a first inclined surface, a second inclined surface, and a guide chamber; the blower fan is opposite to the guide chamber; the first inclined surface is located above the second inclined surface; the first inclined surface intersects with the blowing direction of the blower fan; the first inclined surface and the second inclined surface form an air outlet, and a seasoning dispensing structure is provided on the first inclined surface so that the seasoning falls onto the first inclined surface.

[0007] Furthermore, the seasoning conveying box includes a first inclined plate, a second inclined plate, and a fixed box; the upper end surface of the first inclined plate forms the first inclined surface, and the upper end surface of the second inclined plate forms the second inclined surface; the blower fan is disposed on the fixed box, and the fixed box forms the flow guiding chamber; the blowing direction of the blower fan intersects with the first inclined plate.

[0008] Furthermore, the slope of the first inclined plane is higher than the slope of the second inclined plane.

[0009] Furthermore, both the first inclined surface and the second inclined surface are partially or entirely located within the flow guiding chamber.

[0010] Furthermore, the flow guiding chamber forms a baffle, which is perpendicular to the first inclined surface and the second inclined surface; the baffle connects the first inclined surface and the second inclined surface and extends above the first inclined surface.

[0011] Furthermore, a weighing structure is provided on the seasoning dispensing structure, which is used to obtain the weight of the solid seasonings added to the seasoning conveying box.

[0012] Furthermore, multiple seasoning storage boxes are provided above the seasoning dispensing structure; a feeding structure is provided in the seasoning storage box, and the feeding structure is used to output the solid seasonings in the seasoning storage box to the seasoning dispensing structure.

[0013] Furthermore, a drive structure is provided below the plurality of seasoning storage boxes, the drive structure being used to drive the seasoning dispensing structure to move below the plurality of seasoning storage boxes.

[0014] Furthermore, the seasoning dispensing structure includes: a receiving hopper and a baffle disposed at the lower part of the receiving hopper; the lower part of the receiving hopper has a discharge port, and the baffle blocks the discharge port; the driving structure is connected to the receiving hopper through the weighing structure.

[0015] Furthermore, a connecting plate is provided inside the receiving hopper, and the weighing structure has a weighing plane, with the connecting plate pressing on the weighing plane.

[0016] The beneficial effects of this application are as follows:

[0017] 1. By combining the first and second inclined surfaces, the airflow is blown out at a downward angle, and the solid seasonings fall into the pot at a more natural angle under the influence of the airflow, resulting in a more even distribution and avoiding local accumulation or overflow from the pot.

[0018] 2. A weighing structure is set up to monitor the weight of the added seasonings in real time. Combined with the precise feeding mechanism, this enables quantitative addition of seasonings, improving the accuracy of flavor control in dishes. It can intelligently and precisely match the addition of all powdered, dry, and solid seasonings with particles up to 5 mm in diameter.

[0019] 3. Through multiple seasoning storage boxes and drive structure, the seasoning dispensing structure can sequentially pick up different seasonings, realizing one-click addition of multiple seasonings and improving the degree of automation.

[0020] 4. The guide chamber is equipped with baffles to prevent airflow and seasoning from leaking from the side, ensuring that the airflow is concentrated and blown downward from the air outlet, thereby improving the conveying efficiency.

[0021] 5. By adjusting the slopes of the first and second inclined planes, the airflow exit angle can be flexibly controlled to adapt to the needs of different pot shapes and installation positions. Attached Figure Description

[0022] The accompanying drawings, which form part of this application, are used to provide a further understanding of the application and to make other features, objects, and advantages of the application more apparent. The illustrative embodiments and descriptions of this application are used to explain the application and do not constitute an undue limitation of the application.

[0023] Furthermore, throughout the accompanying drawings, the same or similar reference numerals denote the same or similar elements. It should be understood that the drawings are schematic, and the elements are not necessarily drawn to scale.

[0024] In the attached diagram:

[0025] Figure 1 This is an overall schematic diagram based on an embodiment of this application;

[0026] Figure 2 yes Figure 1 Enlarged view of part A;

[0027] Figure 3 This is a structural schematic diagram of a part of the embodiment, mainly showing the structure of the seasoning dispensing structure and some surrounding parts;

[0028] Figure 4 This is a structural schematic diagram as part of an embodiment, mainly showing an observation from another perspective. Figure 3 The structure;

[0029] Figure 5 This is a structural diagram of a part of an embodiment, mainly showing the overall structure of the cooking machine;

[0030] Figure 6 This is a structural schematic diagram as part of an embodiment, mainly showing an observation from another perspective. Figure 5 The structure;

[0031] Figure 7 This is a structural schematic diagram of a part of the embodiment, mainly showing the structure of the pot body and some surrounding parts;

[0032] Figure 8 This is a structural schematic diagram as part of an embodiment, mainly showing an observation from another perspective. Figure 7 The structure;

[0033] Figure 9 This is a structural schematic diagram as part of an embodiment, mainly showing the structure of the seasoning storage box and some surrounding parts;

[0034] Figure 10 This is a structural schematic diagram of a part of the embodiment, mainly showing the structure of the electromagnetic push rod and some surrounding parts;

[0035] Figure 11 This is a structural schematic diagram of a part of the embodiment, mainly showing the structure of the electromagnetic push rod, the rotating plate and the baffle;

[0036] Figure 12 This is a structural diagram as part of an embodiment, mainly showing the structure at the location of the photoelectric sensor;

[0037] Figure 13 This is a structural schematic diagram as part of an embodiment, mainly showing the structure of the torsion spring and some surrounding parts.

[0038] Figure label:

[0039] 1. Seasoning conveyor box; 11. First inclined surface; 12. Second inclined surface; 13. Guide chamber; 14. Air outlet; 15. First inclined plate; 16. Second inclined plate; 17. Fixing box; 18. Baffle;

[0040] 2. Blower fan;

[0041] 3. Seasoning dispensing structure; 31. Receiving hopper; 311. Discharge outlet; 32. Baffle; 33. Connecting plate; 34. Conical block;

[0042] 4. Weighing structure;

[0043] 5. Condiment storage box; 51. Connection port;

[0044] 6. Feeding structure; 61. Feeding pipe; 611. Notch; 62. Rotary motor; 63. Spiral plate;

[0045] 7. Drive structure; 71. Guide rail; 72. Slider; 73. Support plate; 74. Photoelectric sensor;

[0046] 8. Cooking machine; 81. Pot body;

[0047] 9. Control structure; 91. Electromagnetic push rod; 92. Rotating plate; 93. Rotating shaft; 94. Torsion spring. Detailed Implementation

[0048] Embodiments of this disclosure will now be described in more detail with reference to the accompanying drawings. While some embodiments of this disclosure are shown in the drawings, it should be understood that this disclosure can be implemented in various forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided to provide a more thorough and complete understanding of this disclosure. It should be understood that the accompanying drawings and embodiments of this disclosure are for illustrative purposes only and are not intended to limit the scope of protection of this disclosure.

[0049] It should also be noted that, for ease of description, only the parts relevant to the invention are shown in the accompanying drawings. Unless otherwise specified, the embodiments and features described in this disclosure can be combined with each other.

[0050] It should be noted that the concepts of "first" and "second" mentioned in this disclosure are used only to distinguish different devices, modules or units, and are not used to limit the order of functions performed by these devices, modules or units or their interdependencies.

[0051] It should be noted that the terms "a" and "a plurality of" used in this disclosure are illustrative rather than restrictive, and those skilled in the art should understand that, unless otherwise expressly indicated in the context, they should be understood as "one or more".

[0052] This disclosure will now be described in detail with reference to the accompanying drawings and embodiments.

[0053] Reference Figure 1-13 ,

[0054] A solid seasoning conveying device includes a seasoning conveying box 1 and a blower fan 2. The seasoning conveying box 1 includes a first inclined surface 11, a second inclined surface 12, and a flow guiding chamber 13. The blower fan 2 is opposite to the flow guiding chamber 13, blowing air into the flow guiding chamber 13 and causing the air to flow within it. The first inclined surface 11 is located above the second inclined surface 12, and its direction intersects with the blowing direction of the blower fan 2. After the air blown outward by the blower fan 2 intersects with the first inclined surface 11, the air flows along the first inclined surface 11 and leaves the flow guiding chamber 13 at an inclined angle. The second inclined surface 12 is designed to make it easier for the air to maintain an inclined angle when leaving the flow guiding chamber 13. The first inclined surface 11 and the second inclined surface 12 form an air outlet 14. A seasoning dispensing structure 3 is provided on the first inclined surface 11 so that the seasoning falls onto the first inclined surface 11. The seasoning dispensing structure 3 dispenses solid seasoning onto the first inclined surface 11. After the solid seasoning is dispensed onto the first inclined surface 11, it flows downward along the first inclined surface 11 to the air outlet 14. Then, under the action of air blown outward from the guide chamber 13, it is blown away from the air outlet 14. The air outlet 14 is located above the pot body 81 of the cooking machine 8, so that the solid seasoning is blown into the pot body 81 of the cooking machine 8. By using the arrangement of the first inclined surface 11 and the second inclined surface 12, the air is output at an angle downward. Preferably, the air flows downward at an angle of 45°, which allows the solid seasoning to enter the pot body 81 of the cooking machine 8 more evenly. If the air flows outward horizontally, the solid seasonings will mainly enter the side of the wok body 81 of the cooking machine 8 away from the seasoning conveyor box 1 in a parabolic trajectory. There is also the possibility that the airflow speed is too fast, causing the solid seasonings to be blown directly outside the wok body 81. Therefore, by using the first inclined surface 11 and the second inclined surface 12, the solid seasonings can enter the wok body 81 of the cooking machine 8 more easily and quickly.

[0055] Specifically, the seasoning conveying box 1 includes a first inclined plate 15, a second inclined plate 16, and a fixed box 17. The upper end surface of the first inclined plate 15 forms the first inclined surface 11, and the upper end surface of the second inclined plate 16 forms the second inclined surface 12. The blower fan 2 is mounted on the fixed box 17, which forms the flow guiding chamber 13; both the first inclined plate 15 and the second inclined plate 16 are fixed together with the fixed box 17. The blowing direction of the blower fan 2 intersects with the first inclined plate 15. Both the first inclined plate 15 and the second inclined plate 16 are plates of uniform thickness. Thus, the surface of the first inclined plate 15 facing away from the first inclined surface 11 is also the surface with the same slope as the first inclined surface 11.

[0056] Specifically, the slope of the first inclined surface 11 is higher than that of the second inclined surface 12, so that the air is discharged from the outlet at an angle of 45°. Both the first inclined surface 11 and the second inclined surface 12 are partially or entirely located in the guide chamber 13.

[0057] Specifically, the guide chamber 13 forms a baffle 18, which is perpendicular to the first inclined surface 11 and the second inclined surface 12. The baffle 18 connects the first inclined surface 11 and the second inclined surface 12 and extends above the first inclined surface 11. The baffle 18 is designed to block air and solid seasonings, preventing solid seasonings from escaping from the side and preventing air from escaping from the side, allowing air to escape more easily from the air outlet, and making it easier and faster to add solid seasonings to the pot body 81 of the cooking machine 8.

[0058] Specifically, a weighing structure 4 is provided on the seasoning dispensing structure 3. The weighing structure 4 is used to obtain the weight of the solid seasonings added to the seasoning conveying box 1. The weighing structure 4 is used to weigh an appropriate weight of solid seasonings and dispense the appropriate weight of solid seasonings into the seasoning conveying box 1. Precise control of the weight of the seasonings can improve the accuracy of the flavor control of the dishes.

[0059] Specifically, multiple seasoning storage boxes 5 are provided above the seasoning dispensing structure 3; each seasoning storage box 5 is equipped with a feeding structure 6, which is used to output solid seasonings from the seasoning storage box 5 to the seasoning dispensing structure 3. A driving structure 7 is also provided below the multiple seasoning storage boxes 5, which is used to move the seasoning dispensing structure 3 below the multiple seasoning storage boxes 5. Each seasoning storage box 5 contains different seasonings, such as salt, sugar, chicken essence, pepper powder, five-spice powder, etc. The driving structure 7 moves the seasoning dispensing structure 3 to the appropriate seasoning storage box 5, and the corresponding seasoning is fed into the seasoning dispensing structure 3 through the feeding structure 6. Under the action of the weighing structure 4, once the weight is appropriate, the feeding structure 6 stops, and the solid seasoning is discharged outwards. The drive structure 7 causes the seasoning dispensing structure 3 to move sequentially below the multiple seasoning storage boxes 5. This allows the seasoning dispensing structure 3 to hold various seasonings before being moved by the drive structure 7 to the vicinity of the pot body 81 of the cooking machine 8 for unified addition to the pot body 81. Alternatively, various seasonings can be added separately to the pot body 81 of the cooking machine 8.

[0060] Specifically, the seasoning dispensing structure 3 includes: a receiving hopper 31 and a baffle 32 disposed at the lower part of the receiving hopper 31; the receiving hopper 31 has a discharge port 311 at its lower part, and the baffle 32 blocks the discharge port 311; the driving structure 7 is connected to the receiving hopper 31 through the weighing structure 4. A control structure 9 is provided at the baffle 32, which is used to control the baffle 32 to open and close the discharge port 311. The weighing structure 4 is a weighing sensor. The driving structure 7 includes a guide rail 71, a slider 72, and a power part that drives the slider 72 to move on the guide rail 71. The power part can be a motor and belt drive or a motor and screw drive. The driving structure 7 also includes a support plate 73, which is fixed to the slider 72, and the weighing structure 4 is disposed on the support plate 73. A connecting plate 33 is provided inside the receiving hopper 31, and the weighing structure 4 has a weighing plane, with the connecting plate 33 fixedly pressed on the weighing plane. The weighing structure 4 will weigh the entire receiving hopper 31 and connecting plate 33. After the solid seasoning enters the receiving hopper 31, the weight value weighed by the weighing structure 4 will increase, and the amount of the increased value is the weight of the solid seasoning.

[0061] The top of the connecting plate 33 is provided with a conical block 34. Since the solid seasoning enters the receiving hopper 31 from above, when the solid seasoning falls on the connecting plate 33, it can be guided by the conical block 34 to prevent the solid seasoning from accumulating on the connecting plate 33. At the same time, it also avoids affecting the amount of solid seasoning that finally enters the pot body 81 of the cooking machine 8.

[0062] The feeding structure 6 includes a feeding pipe 61, a rotary motor 62, and a spiral plate 63; the spiral plate 63 is disposed inside the feeding pipe 61. The feeding pipe 61 is inserted into the seasoning storage box 5. A connection port 51 is provided on the bottom surface of the seasoning storage box 5, and a notch 611 is provided on the feeding pipe 61, with the connection port 51 connecting to the notch 611. The bottom surface of the seasoning storage box 5 is also provided with multiple inclined surfaces, all of which connect to the connection port 51, so that the solid seasonings on the bottom surface flow down the inclined surfaces and into the connection port 51 to enter the feeding pipe 61. The output end of the rotary motor 62 is connected to the spiral plate 63, and the rotary motor 62 drives the spiral plate 63 to rotate. The spiral plate 63 conveys the solid seasonings in the feeding pipe 61 outwards. The feeding pipe 61 passes through the seasoning storage box 5 and is located above the receiving hopper 31, thereby causing the solid seasonings to be output from the feeding pipe 61 to the receiving hopper 31. By utilizing the spiral plate 63, the amount of solid seasoning output can be precisely controlled according to the specific pitch of the spiral plate 63.

[0063] The guide rail 71 is also equipped with a photoelectric sensor 74, which is used to locate the position of the slider 72 so that the seasoning dispensing structure 3 on the slider 72 is aligned with the seasoning conveying box 1, ensuring that the solid seasoning can be accurately put into the pot body 81 of the cooking machine 8.

[0064] Work process

[0065] When the control system of the cooking machine 8 issues a command to add a certain solid seasoning (such as salt) according to the recipe, the drive structure 7 starts to work. The slider 72, which carries the seasoning dispensing structure 3, moves on the guide rail 71, precisely driven by a motor through a belt or lead screw, until the dispensing structure is positioned directly below the corresponding "salt" storage box. At this time, the outlet at the lower end of the feeding pipe 61 is aligned with the inlet of the receiving hopper 31.

[0066] The rotary motor 62 corresponding to the seasoning storage box 5 is started, driving the spiral plate 63 inside the feeding pipe 61 to rotate. The seasonings inside the box are guided by the bottom inclined surface and collected at the connection port 51, enter the feeding pipe 61, and are then pushed forward by the rotating spiral plate 63, discharged from the outlet of the feeding pipe 61, and fall into the receiving hopper 31 below.

[0067] After the seasonings fall into the receiving hopper 31, their weight is directly transmitted to the weighing sensor below via the connecting plate 33, and the weight data is fed back to the control system in real time. The control system continuously monitors weight changes, and when it detects that the weight of the added seasonings has reached the preset value of the recipe, the feeding stops. The spiral feeding method, because of its constant feeding amount per revolution, facilitates high-precision weight control.

[0068] After the feeding and metering are completed, the drive structure 7 actuates again, causing the loading structure fully loaded with the target seasoning to move horizontally, positioning it at the top area of ​​the first inclined surface 11 of the seasoning conveying box 1 directly above the wok. At this time, the discharge port 311 of the receiving hopper 31 is still closed by the baffle 32 to ensure that the seasoning does not spill during the transfer process.

[0069] Upon reaching the predetermined position, the control structure 9 activates, opening the baffle 32 at the bottom of the receiving hopper 31. Under the influence of gravity, the solid seasonings inside the hopper flow out from the discharge port 311 and naturally spill or roll down the first inclined surface 11.

[0070] As the baffle 32 opens, the blower fan 2 starts, injecting air into the flow chamber 13 formed by the fixed box 17. The airflow first impacts the first inclined surface 11, forcibly changing its flow direction.

[0071] A portion of the airflow flows upward along the first inclined plane 11, forming an "air curtain," which helps to guide and accelerate the start-up and descent of the seasonings at the top of the inclined plane, preventing them from accumulating.

[0072] The main airflow is constrained and guided by the narrowing channel formed by the first inclined surface 11 and the second inclined surface 12, and converges and blows out from the air outlet 14 at an angle of about 45° downwards.

[0073] The solid seasonings sliding down the first inclined plane 11 meet the high-speed, downward-sloping airflow at the air outlet 14. Carried and impacted by the airflow, the seasoning particles gain an initial forward velocity and a downward component velocity, thus being evenly dispersed throughout the entire area of ​​the wok below along a trajectory at an acute angle to the horizontal plane (not a projectile). This effectively avoids the problem of seasonings accumulating at the far end of the wok body 81 or flying out of the wok due to horizontal blowing.

[0074] After one type of seasoning is dispensed, the baffle 32 closes, the blower fan 2 shuts off after a delay, and the dispensing structure can be brought back to the "standby position" by the drive structure 7 or moved directly to the bottom of the next target seasoning storage box 5. The first to fourth steps above are repeated to achieve continuous and automated addition of multiple seasonings.

[0075] The above description is merely a selection of preferred embodiments of this disclosure and an explanation of the technical principles employed. Those skilled in the art should understand that the scope of the invention involved in the embodiments of this disclosure is not limited to technical solutions formed by specific combinations of the above-described technical features, but should also cover other technical solutions formed by arbitrary combinations of the above-described technical features or their equivalents without departing from the above-described inventive concept. For example, technical solutions formed by substituting the above-described features with (but not limited to) technical features with similar functions disclosed in the embodiments of this disclosure.

Claims

1. A solid seasoning conveying device, characterized in that, include: Condiment delivery box and blower fan; The seasoning conveying box includes: a first inclined surface, a second inclined surface, and a flow guiding chamber; The blower fan is opposite to the airflow chamber; the first inclined surface is located above the second inclined surface; The first inclined surface intersects with the air blowing direction of the blower fan; The first inclined surface and the second inclined surface form an air outlet, and a seasoning dispensing structure is provided on the first inclined surface so that the seasoning falls on the first inclined surface.

2. The solid seasoning conveying device according to claim 1, characterized in that: The seasoning conveying box includes a first inclined plate, a second inclined plate, and a fixed box; the upper end surface of the first inclined plate forms the first inclined surface, and the upper end surface of the second inclined plate forms the second inclined surface; The blower fan is mounted on the fixed box, and the fixed box forms the flow guiding chamber; The airflow direction of the blower intersects with the first inclined plate.

3. The solid seasoning conveying device according to claim 1, characterized in that: The slope of the first inclined plane is higher than the slope of the second inclined plane.

4. The solid seasoning conveying device according to claim 1, characterized in that: Both the first inclined surface and the second inclined surface are partially or entirely located in the flow guiding chamber.

5. The solid seasoning conveying device according to claim 1, characterized in that: The flow guiding chamber forms a baffle, which is perpendicular to the first inclined plane and the second inclined plane; the baffle connects the first inclined plane and the second inclined plane and extends above the first inclined plane.

6. The solid seasoning conveying device according to claim 1, characterized in that: The seasoning dispensing structure is equipped with a weighing structure, which is used to obtain the weight of the solid seasonings added to the seasoning conveying box.

7. The solid seasoning conveying device according to claim 1 or 6, characterized in that: Above the seasoning dispensing structure, multiple seasoning storage boxes are also provided; each seasoning storage box is provided with a feeding structure, which is used to output the solid seasonings in the seasoning storage box to the seasoning dispensing structure.

8. The solid seasoning conveying device according to claim 7, characterized in that: A drive structure is also provided below the plurality of seasoning storage boxes, the drive structure being used to drive the seasoning dispensing structure to move below the plurality of seasoning storage boxes.

9. The solid seasoning conveying device according to claim 8, characterized in that: The seasoning dispensing structure includes: a receiving hopper and a baffle plate disposed at the lower part of the receiving hopper; The receiving hopper has a discharge port at its lower part, and the baffle blocks the discharge port; The drive structure is connected to the receiving hopper via the weighing structure.

10. The solid seasoning conveying device according to claim 9, characterized in that: The receiving hopper is equipped with a connecting plate, and the weighing structure has a weighing plane, with the connecting plate pressing on the weighing plane.

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