Material turning frying pan for stuffing of dessert

Abstract

The utility model discloses a material turning frying pan for stuffing of dessert, which comprises a working table and universal wheels, and supports are symmetrically mounted on the surfaces of two sides of the top of the working table. According to the utility model, the ultraviolet germicidal lamp and the arc-shaped stirring block are adopted, so that after stuffing is added, the pot cover can cover the top of the stirring frying pot through ejection of the first hydraulic rod to realize sealing operation of the stirring frying pot, and external impurities are prevented from entering the stirring frying pot to pollute the stuffing during stirring frying; meanwhile, an ultraviolet germicidal lamp on the surface of the pot cover can kill bacteria in the pot cover, then the temperature and humidity of the stuffing with different depths can be detected through arc-shaped stirring blocks with different inclination angles, so that heating and humidity balance of the stuffing are guaranteed, the actual stir-frying effect is guaranteed, and the whole electric heating ring is used for heating, so that the pot cover is convenient to use. The stirring devices are uniformly distributed in the stirring wok, so that the temperature balance at different positions can be ensured, the overall stirring effect is improved, and the stirring device has the advantages of good stirring effect and less pollution.

Description

Technical Field

[0001] The utility model relates to the technical field of food processing, in particular to a stir-fry pan for wrapping fillings for desserts. Background Art

[0002] Dessert buns are a common snack food on the market. They are made of flour as the raw material for the outer skin and filled with various fillings. They are widely popular among people. During the production and processing of dessert buns, the fillings need to be processed. When processing certain specific fillings (such as red bean paste, black sesame, jujube paste, etc.), companies generally use a wok to stir-fry the raw materials, and then the stir-fried fillings are processed for subsequent stuffing.

[0003] However, since the above-mentioned fillings are very sticky, they are easy to adhere to the inner wall of the wok after stir-frying, making it impossible to discharge them completely, which not only affects the overall output but also pollutes the subsequent stir-fried fillings, greatly reducing the overall safety of consumption. At the same time, in order to facilitate the discharge of fillings, most woks on the market adopt a top-open structure. For example, in the existing public technology, the announcement number is: CN21227984U, a stuffing frying device for quick-frozen glutinous rice balls. This not only cannot guarantee the stir-frying temperature well, affecting the stir-frying effect, but also easily causes the entry of external pollutants, affecting product quality, and has certain limitations.

[0004] Currently, no effective solution has been proposed for the problems in the related technologies. Utility Model Content

[0005] 1. Technical issues to be solved

[0006] In view of the deficiencies in the prior art, the utility model provides a stir-fry pan for wrapping dessert fillings, which has the advantages of good stir-frying effect, less pollution, and thorough material discharge, thereby solving the problems in the above-mentioned background technology.

[0007] (II) Technical solution

[0008] In order to achieve the above advantages of good stir-frying effect, less pollution and thorough discharging, the specific technical scheme adopted by the utility model is as follows:

[0009] A flipping frying pan for wrapping fillings in desserts comprises a workbench and universal wheels, brackets are symmetrically installed on the surfaces of both sides of the top of the workbench, the flipping frying pan is rotatably connected to the position between the brackets through a rotating shaft, one end of the flipping frying pan passes through one side of the bracket and is connected to a second motor, a plurality of groups of electric heating rings are evenly installed around the inner surface of the flipping frying pan, a first hydraulic rod is symmetrically installed on the surface of the bottom end of the top of the bracket above the flipping frying pan, a pot cover is fixedly installed on the bottom surface of the first hydraulic rod, connecting plates are symmetrically installed on the surfaces of both ends of the pot cover, a first motor is fixedly installed in the middle of the top surface of the pot cover, and the first motor One end passes through one side of the pot cover and is connected to the stirring shaft, a water replenishing plate is sleeved on the outer peripheral surface of the top of the stirring shaft, a plurality of stirring rods are evenly arranged on the bottom surface of the water replenishing plate, a plurality of nozzles are evenly arranged on the surface of the stirring rods, a plurality of support bars are staggeredly arranged below the water replenishing plate and located on the bottom surface of the stirring shaft, an arc-shaped stirring block is fixedly installed on one end of the support bar, an electric heating tube is arranged in the middle position of the arc-shaped stirring block, a temperature sensor and a humidity sensor are respectively arranged on the surface of the arc-shaped stirring block, arc guide rails are symmetrically arranged on the surface of both sides of the interior of the turning wok, and a scraper is slidably connected between the arc-shaped guide rails.

[0010] Furthermore, sliding rods are symmetrically installed on both sides of the top and bottom ends of the bracket and located outside the first hydraulic rod, and connecting plates are sleeved on the outer periphery of the sliding rods.

[0011] Furthermore, a second hydraulic rod is symmetrically and obliquely installed at the middle position of the top surface of the workbench, a friction block is fixedly installed at the top surface position of the second hydraulic rod, and the friction block is in contact with the bottom of the stir-fry pan.

[0012] Furthermore, water tanks are symmetrically installed on both sides of the top surface of the workbench, and one end of the water tank is connected to the nozzle through a water pump and a pipeline.

[0013] Furthermore, feed ports are symmetrically arranged on both sides of the top surface of the pot cover.

[0014] Furthermore, universal wheels are symmetrically installed on both sides of the bottom surface of the workbench.

[0015] Furthermore, a plurality of groups of ultraviolet sterilization lamps are evenly arranged around the bottom surface of the pot cover.

[0016] Furthermore, the length of the stirring shaft gradually becomes longer.

[0017] (III) Beneficial effects

[0018] Compared with the prior art, the utility model provides a stir-fry pan for wrapping fillings for desserts, which has the following beneficial effects:

[0019] (1) The utility model adopts an ultraviolet sterilization lamp and an arc-shaped stirring block. After the filling is added, the pot cover can be covered on the top of the turning pan to achieve a sealing operation through the push-out of the first hydraulic rod, thereby preventing foreign impurities from entering the interior during the turning and frying process and causing contamination of the filling. At the same time, the ultraviolet sterilization lamp on the surface of the pot cover can kill the bacteria therein, and then the arc-shaped stirring blocks with different inclination angles can detect the temperature and humidity of the filling at different depths, thereby ensuring the heating and humidity balance of the filling and the actual frying effect. In addition, the electric heating ring used for heating is evenly distributed inside the turning and frying pan, which can ensure the temperature balance at different positions and improve the overall frying effect. It has the advantages of good frying effect and less pollution.

[0020] (2) The utility model adopts a scraper. After the stir-frying is completed, the pot lid is opened and the fillings can be poured out by the operation of the second motor. If there is some residue at this time, the scraper can be moved to the internal fillings for thorough removal. While ensuring that all the fillings are discharged, contamination of the subsequent processed fillings is avoided, which has the advantage of thorough discharge. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the embodiments of the utility model or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0022] Figure 1 It is a structural schematic diagram of a stir-fry pan for wrapping fillings for desserts proposed by the utility model;

[0023] Figure 2 This is a schematic diagram of the electric heating ring structure of the utility model;

[0024] Figure 3 It is a structural schematic diagram of the arc guide rail of the utility model;

[0025] Figure 4 It is a structural schematic diagram of the scraper of the utility model.

[0026] In the figure:

[0027] 1. Workbench; 2. Bracket; 3. Frying pan; 4. Electric heating ring; 5. Arc guide rail; 6. Slide rod; 7. Connecting plate; 8. First hydraulic rod; 9. Pot cover; 10. Feed inlet; 11. First motor; 12. Stirring shaft; 13. Ultraviolet germicidal lamp; 14. Water supply plate; 15. Support bar; 16. Nozzle; 17. Stirring rod; 18. Arc stirring block; 19. Temperature sensor; 20. Electric heating tube; 21. Humidity sensor; 22. Second motor; 23. Water tank; 24. Universal wheel; 25. Second hydraulic rod; 26. Friction block; 27. Scraper. DETAILED DESCRIPTION

[0028] To further illustrate each embodiment, the present invention provides drawings, which are part of the disclosure of the present invention and are mainly used to illustrate the embodiments. They can be used in conjunction with the relevant descriptions in the specification to explain the operating principles of the embodiments. With reference to these contents, ordinary technicians in the field should be able to understand other possible implementation methods and advantages of the present invention. The components in the figures are not drawn to scale, and similar component symbols are generally used to represent similar components.

[0029] According to an embodiment of the utility model, a stir-fry pan for wrapping dessert fillings is provided.

[0030] The present invention is now further described in conjunction with the accompanying drawings and specific implementation methods. Figure 1-4 As shown, according to the embodiment of the utility model, the flipping frying pan for wrapping fillings of desserts comprises a workbench 1 and a universal wheel 24, brackets 2 are symmetrically installed on the two side surfaces of the top of the workbench 1, a flipping frying pan 3 is rotatably connected to the position between the brackets 2 through a rotating shaft, one end of the flipping frying pan 3 passes through one side of the bracket 2 and is connected to the second motor 22, a plurality of groups of electric heating rings 4 are evenly installed on the inner surface of the flipping frying pan 3, a first hydraulic rod 8 is symmetrically installed on the top bottom surface of the bracket 2 above the flipping frying pan 3, a pot cover 9 is fixedly installed on the bottom surface of the first hydraulic rod 8, connecting plates 7 are symmetrically installed on the two end surfaces of the pot cover 9, a first motor 11 is fixedly installed in the middle of the top surface of the pot cover 9, and the first motor 11 One end passes through one side of the pot cover 9 and is connected to the stirring shaft 12. A water replenishing plate 14 is sleeved on the outer peripheral surface of the top of the stirring shaft 12. A plurality of stirring rods 17 are evenly arranged on the bottom surface of the water replenishing plate 14. A plurality of nozzles 16 are evenly arranged on the surface of the stirring rods 17. A plurality of support bars 15 are staggeredly arranged below the water replenishing plate 14 and located at the bottom surface of the stirring shaft 12. An arc-shaped stirring block 18 is fixedly installed at one end of the support bar 15. An electric heating tube 20 is arranged in the middle position inside the arc-shaped stirring block 18. A temperature sensor 19 and a humidity sensor 21 are respectively arranged on the surface of the arc-shaped stirring block 18. Arc guide rails 5 are symmetrically arranged on the surface of both sides of the interior of the turning wok 3. A scraper 27 is slidably connected between the arc-shaped guide rails 5.

[0031] In one embodiment, sliding rods 6 are symmetrically installed on both sides of the top and bottom of the bracket 2, and are located outside the first hydraulic rod 8. A connecting plate 7 is sleeved on the outer periphery of the sliding rod 6. The connecting plate 7 is arranged at the top position of both ends of the pot cover 9. In this way, it can be ensured that when the connecting plate 7 moves to the bottom of the sliding rod 6, the pot cover 9 can fit perfectly on the surface of the turning pot 3 to achieve sealing operation on it.

[0032] In one embodiment, a second hydraulic rod 25 is symmetrically and obliquely installed in the middle position of the top surface of the workbench 1, and a friction block 26 is fixedly installed on the top surface of the second hydraulic rod 25, and the friction block 26 is in contact with the bottom of the turning pan 3. The friction block 26 is set to fix the device when it is not tilted, and the purpose of fixation is achieved by increasing the friction force.

[0033] In one embodiment, water tanks 23 are symmetrically installed on both sides of the top surface of the workbench 1. One end of the water tank 23 is connected to the nozzle 16 through a water pump and a pipeline. The water tank 23 can be used to store and use the liquid required for increasing humidity and turning and frying the stuffing.

[0034] In one embodiment, feed ports 10 are symmetrically provided on both sides of the top surface of the pot cover 9. The setting of the feed port 10 facilitates the addition of fillings during the process of turning and frying, and a corresponding cover body is provided at the feed port 10 to ensure the sealing of the operation and prevent the entry of external impurities.

[0035] In one embodiment, universal wheels 24 are symmetrically installed on both sides of the bottom surface of the workbench 1. The arrangement of the universal wheels 24 facilitates the movement and use of the entire device.

[0036] In one embodiment, a plurality of groups of ultraviolet sterilization lamps 13 are evenly arranged around the bottom surface of the pot cover 9. The ultraviolet sterilization lamps 13 can sterilize the corresponding fillings during the process of turning and frying, thereby improving the subsequent safety of consumption.

[0037] In one embodiment, the length of the stirring shaft 12 gradually increases, and the change in length is to accommodate the water replenishment and turning of fillings of different depths.

[0038] Working principle: In actual use, personnel can put the fillings for dessert bag processing that need to be processed into the inside of the turning pan 3, and then the lid 9 can be covered on the top of the turning pan 3 to achieve sealing operation through the ejection of the first hydraulic rod 8, so as to prevent foreign matter from entering the interior and causing contamination of the fillings when the fillings are turned over and fried, thereby ensuring its subsequent safety for consumption. Moreover, on this basis, the ultraviolet sterilization lamp 13 on the surface of the lid 9 can be used to sterilize the repeatedly turned fillings during the turning and frying process to kill the bacteria therein and ensure the safety of the fillings. Then, in the continuous turning and frying process, the arc-shaped stirring blocks 18 with different inclination angles can be used to detect the temperature and humidity of the fillings at different depths, so as to ensure that the heating and humidity of the fillings are balanced. When there is a temperature difference , the surrounding fillings can be heated by the operation of the electric heating tubes 20 in relative positions, and when there is a difference in humidity, the nozzles 16 on the surfaces of the stirring rods 17 of different lengths can perform corresponding water replenishment operations to achieve appropriate balance, thereby ensuring the actual stir-frying effect, and the electric heating ring 4 used for heating as a whole is evenly distributed inside the stir-frying pan 3, which can ensure the temperature balance at different positions and improve the overall stir-frying effect. Then, after the stir-frying is completed, the pot cover 9 is opened, and the fillings can be poured out by the operation of the second motor 22. At this time, if there is some residue, the scraper 27 can be moved to the internal fillings for thorough removal, while ensuring that all the fillings are discharged, avoiding contamination of the subsequent processed fillings. The device as a whole has the advantages of good stir-frying effect, less pollution, and thorough discharge.

[0039] In the present utility model, unless otherwise clearly stipulated and limited, the terms such as "installation", "setting", "connection", "fixation" and "screw-on" 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, it can be the internal connection of two elements or the interaction relationship between two elements. Unless otherwise clearly defined, ordinary technicians in this field can understand the specific meanings of the above terms in the utility model according to the specific circumstances.

[0040] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A stir-fry pan for wrapping dessert fillings, comprising a workbench (1) and universal wheels (24), characterized in that: The workbench (1) is symmetrically mounted with brackets (2) on both sides of the top surface, a stir-fry pan (3) is rotatably connected to the brackets (2) via a rotating shaft, one end of the stir-fry pan (3) passes through one side of the bracket (2) and is connected to a second motor (22), a plurality of groups of electric heating rings (4) are evenly mounted around the inner surface of the stir-fry pan (3), a first hydraulic rod (8) is symmetrically mounted on the top bottom surface of the bracket (2) above the stir-fry pan (3), a pot cover (9) is fixedly mounted on the bottom surface of the first hydraulic rod (8), connecting plates (7) are symmetrically mounted on the two end surfaces of the pot cover (9), a first motor (11) is fixedly mounted on the middle position of the top surface of the pot cover (9), one end of the first motor (11) passes through one side of the pot cover (9) and is connected to a stirring shaft (12) A water replenishing plate (14) is sleeved on the outer peripheral surface of the top of the stirring shaft (12), a plurality of groups of stirring rods (17) are evenly arranged on the bottom surface of the water replenishing plate (14), and a plurality of groups of nozzles (16) are evenly arranged on the surface of the stirring rods (17). A plurality of groups of support bars (15) are staggeredly arranged below the water replenishing plate (14) and located on the bottom surface of the stirring shaft (12). An arc-shaped stirring block (18) is fixedly installed on one end of the support bar (15), an electric heating tube (20) is arranged in the middle of the arc-shaped stirring block (18), and a temperature sensor (19) and a humidity sensor (21) are respectively arranged on the surface of the arc-shaped stirring block (18), and arc-shaped guide rails (5) are symmetrically arranged on the surface of both sides of the inner side of the turning frying pan (3), and a scraper (27) is slidably connected between the arc-shaped guide rails (5).

2. The stir-fry pan for dessert fillings according to claim 1, characterized in that: Sliding rods (6) are symmetrically installed on both sides of the top and bottom ends of the bracket (2) and located outside the first hydraulic rod (8), and a connecting plate (7) is sleeved on the outer periphery of the sliding rod (6).

3. The stir-fry pan for dessert fillings according to claim 1, characterized in that: A second hydraulic rod (25) is symmetrically and obliquely installed in the middle of the top surface of the workbench (1), and a friction block (26) is fixedly installed on the top surface of the second hydraulic rod (25), and the friction block (26) is in contact with the bottom of the stir-fry pan (3).

4. The stir-fry pan for dessert fillings according to claim 1, characterized in that: Water tanks (23) are symmetrically installed on both sides of the top surface of the workbench (1), and one end of the water tank (23) is connected to the nozzle (16) through a water pump and a pipeline.

5. The stir-fry pan for dessert fillings according to claim 1, characterized in that: Feeding ports (10) are symmetrically arranged on both sides of the top surface of the pot cover (9).

6. The stir-fry pan for dessert fillings according to claim 1, characterized in that: Universal wheels (24) are symmetrically mounted on the two side surfaces of the bottom of the workbench (1).

7. The stir-fry pan for dessert fillings according to claim 1, characterized in that: A plurality of groups of ultraviolet sterilization lamps (13) are evenly arranged around the bottom surface of the pot cover (9).

8. The stir-fry pan for dessert fillings according to claim 1, characterized in that: The length of the stirring shaft (12) gradually increases.

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