Material frying pot for producing uniform-temperature compound seasoning

Abstract

The utility model belongs to the technical field of foodstuff processing, and particularly relates to a material frying pot for producing uniform-temperature compound seasonings, which comprises a rack, a pot body, a pot cover and a stir-frying assembly, the pot body comprises a first heating cavity, a first heating wire, a heating column, a second heating cavity and a second heating wire, the first heating cavity is arranged on the side wall of the pot body, and the second heating wire is arranged on the side wall of the pot body. The first heating wire is fixedly arranged in the first heating cavity, the heating column is arranged at the bottom of the inner wall of the pot body, a second heating cavity communicated with the first heating cavity is formed in the heating column, the second heating wire is arranged in the second heating cavity, the stir-frying assembly is rotationally arranged on the pot cover, and the heating column and the pot body conduct heating from the two sides of the stir-frying assembly. The problems that in the prior art, the temperature of the position close to a heating source is high, the temperature of other positions is low, the temperature of the part making contact with the inner wall of the wok is too high, and the temperature of other parts is low are effectively solved, and the product quality and consistency can be improved.

Description

Technical Field

[0001] The utility model belongs to the technical field of food processing, and in particular relates to a frying pan for producing uniform-temperature composite seasonings. Background Art

[0002] Seasonings, also known as condiments, are condiments added to ingredients during cooking to improve the taste. Currently, the processing of common hot pot bases, sauces and other condiments requires frying, boiling and other processing techniques.

[0003] For example, patent CN202323204345.2 discloses an automatic wok for seasoning, and specifically discloses that the wok includes a workbench and a wok body, the workbench is also equipped with a support member 1 arranged at intervals, the support member 1 is provided with a stirring assembly at one end facing the wok body, the stirring assembly includes a driving member, the end of the driving member away from the support member 1 is fixedly connected with a rotating shaft 1, one end of the rotating shaft 1 is provided with a rotating mechanism, one end of the rotating mechanism is connected with a flipping member 2, the rotating mechanism includes a motor and a gear 1 arranged on the output shaft of the motor, one end of the gear 1 is meshed with a rotating member, one end of the rotating member is also meshed with a rotating rod, a flipping member 1 is provided on the rotating rod, the flipping member 2 can be driven to rotate by the driving member, the flipping member 1 is driven to rotate by the motor, the food is flipped, the heating area of ​​the food is increased, the food is ensured to be fully heated, and the taste of the food is improved. Although it can automatically stir-fry the seasonings and has a stir-fry mechanism to stir-fry the ingredients to increase their heating area, there are still problems such as high temperature near the heating source and low temperature in other positions, as well as too high temperature in the part in contact with the inner wall of the wok and low temperature in other parts. This results in a temperature gradient in the seasoning ingredients in the wok. The high temperature part may be burnt, while the low temperature part will not be fully stir-fried, resulting in a bad taste, ultimately affecting the quality and consistency of the product.

[0004] Therefore, it is necessary to study a frying pan for producing composite seasonings with uniform temperature, which can keep the temperature of the raw materials in the pot relatively uniform. Utility Model Content

[0005] In view of the above-mentioned deficiencies existing in the prior art, the utility model provides a frying pan for producing composite seasonings with uniform temperature, so as to solve the problem of uneven temperature of seasonings in the frying pan of the prior art.

[0006] In order to solve the above technical problems, the utility model adopts the following technical solutions:

[0007] A stir-fry pot for producing uniform temperature compound seasoning, comprising: a frame, a pot body, a pot cover and a stir-frying component;

[0008] The frame is provided with a first driving motor;

[0009] The pot body comprises a first heating chamber, a first heating wire, a heating column, a second heating chamber, a second heating wire and a connecting portion, the upper end of the pot body is open, the first heating chamber is arranged on the side wall of the pot body, the first heating wire is fixedly arranged in the first heating chamber, the heating column is arranged at the bottom of the inner wall of the pot body, the heating column is provided with a second heating chamber connected with the first heating chamber, the second heating wire is arranged in the second heating chamber, the connecting portion is fixedly connected to the outer wall of the pot body, the connecting portion is hinged on the frame, and the first driving motor is connected to the connecting portion;

[0010] The pot cover is matched with the upper opening of the pot body;

[0011] The stir-fry assembly includes a rotating shaft, a connecting sleeve, a second driving motor, a stirring rod and a flexible scraper. The rotating shaft is rotatably arranged on the pot cover, the second driving motor is connected to the connecting sleeve through the rotating shaft, the stirring rod is fixedly connected to the connecting sleeve, the flexible scraper is fixedly connected to the stirring rod, and the flexible scraper is slidably matched with the inner wall of the pot body.

[0012] Furthermore, the pot cover also includes a connecting bracket and a telescopic rod, the connecting bracket is fixedly connected to the connecting part, and the pot cover is connected to the connecting bracket through the telescopic rod.

[0013] Furthermore, the stirring rod comprises a guide rod, a sliding sleeve and a spring, one end of the guide rod is fixedly connected to the connecting sleeve, and the other end is slidably arranged in the sliding sleeve, and the guide rod is connected to the inner wall of the sliding sleeve through the spring.

[0014] Furthermore, there is an inclination angle of 30-45 degrees between the guide rod and the connecting sleeve.

[0015] Furthermore, the pot body also includes a controller, and the controller is electrically connected to the first heating wire and the second heating wire.

[0016] Furthermore, a groove is arranged at the bottom of the frame.

[0017] Compared with the prior art, the utility model has the following beneficial effects:

[0018] 1. The utility model discloses a stir-frying pan for producing uniform temperature composite seasonings. The seasonings in the pan are heated and stir-fried by means of a first heating chamber provided on the side wall of the pan body and a second heating chamber provided on the heating column. The heating column and the pan body are heated from both sides of the stir-frying component, which effectively solves the problems of the prior art that the temperature is high near the heating source and low at other positions, and the temperature of the part in contact with the inner wall of the pan is too high and the temperature of other parts is low, thereby improving the quality and consistency of the product.

[0019] 2. The utility model discloses a frying pan for producing uniform temperature composite seasonings. The pot cover is connected to a connecting bracket through a telescopic rod. The telescopic rod can automatically drive the pot cover to rise and fall, which effectively improves the frying efficiency and the production safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a schematic diagram of the structure of the utility model;

[0021] Figure 2 It is a cross-sectional view of the utility model;

[0022] Figure 3 for Figure 2 The enlarged structural diagram at A in the middle;

[0023] Figure 4 for Figure 2 Enlarged structural diagram at B in the middle.

[0024] The reference numerals involved in the accompanying drawings are:

[0025] 1. Frame; 11. First drive motor; 12. Groove; 2. Pot body; 21. First heating chamber; 22. First heating wire; 23. Heating column; 24. Second heating chamber; 25. Second heating wire; 26. Controller; 27. Connecting part; 3. Pot cover; 31. Connecting bracket; 32. Telescopic rod; 4. Stir-frying assembly; 41. Rotating shaft; 42. Connecting sleeve; 43. Second drive motor; 44. Guide rod; 45. Sliding sleeve; 46. Spring; 47. Flexible scraper. DETAILED DESCRIPTION

[0026] In order to enable those skilled in the art to better understand the present invention, the technical solution of the present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0027] In the description of the present application, it should be noted that directional words, such as the terms "center", "lateral", "longitudinal", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", etc., indicating directions and positional relationships are based on the directions or positional relationships shown in the accompanying drawings, which are only for the convenience of narrating the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and cannot be understood as limiting the specific scope of protection of the present application.

[0028] It should be noted that the terms "first", "second", etc. in the description and claims of the present application are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0029] See also Figures 1 to 4 As shown, a stir-frying pan for producing uniform temperature compound seasonings comprises: a frame 1 for supporting and driving a pan body 2 to flip, a pan body 2 for frying seasonings, a pan cover 3 for covering the pan body 2 and a stir-frying assembly 4 for stir-frying seasoning ingredients.

[0030] The frame 1 is provided with a first driving motor 11. Correspondingly, a groove 12 is provided at the bottom of the frame 1. It can be understood that the groove 12 can prevent the frame 1 from hindering the pan body 2 from turning over when the pan body 2 turns over.

[0031] The pot body 2 comprises a first heating chamber 21, a first heating wire 22, a heating column 23, a second heating chamber 24, a second heating wire 25 and a connecting portion 27. The upper end of the pot body 2 is open, the first heating chamber 21 is arranged on the side wall of the pot body 2, the first heating wire 22 is fixedly arranged in the first heating chamber 21, and the heating column 23 is arranged at the bottom of the inner wall of the pot body 2. Correspondingly, the first heating chamber 21 is filled with heat transfer oil, and the first heating wire 22 heats the pot body 2 through the heat transfer oil, which can effectively solve the problem that the temperature is high near the heating source and low at other positions. The heating column 23 is provided with a second heating chamber 24 connected with the first heating chamber 21, and the second heating wire 25 is arranged in the second heating chamber 24. Correspondingly, the second heating chamber 24 is filled with heat-conducting oil, and the second heating wire 25 can heat the heat-conducting oil in the second heating chamber 24. The second heating wire 25 heats the heating column 23 through the heat-conducting oil, and the heating column 23 heats the raw materials from the middle of the pot body 2. The heating column 23 and the pot body 2 are heated from both sides of the stir-frying component 4, which effectively solves the problem that the temperature of the contact part of the inner wall of the frying pan is too high and the temperature of other parts is low. The connecting part 27 is fixedly connected to the outer wall of the pot body 2, and the connecting part 27 is hinged on the frame 1. The first driving motor 11 is connected to the connecting part 27. It can be understood that the first driving motor 11 can drive the pot body 2 to flip through the connecting part 27. Specifically, the pot body 2 also includes a controller 26, and the controller 26 is electrically connected to the first heating wire 22 and the second heating wire 25. The controller 26 can control the first heating wire 22 and the second heating wire 25 to heat.

[0032] The pot cover 3 is matched with the upper opening of the pot body 2. Specifically, the pot cover 3 also includes a connecting bracket 31 and a telescopic rod 32, wherein the connecting bracket 31 is fixedly connected to the connecting portion 27, and the pot cover 3 is connected to the connecting bracket 31 via the telescopic rod 32. It can be understood that the pot cover 3 can be raised by shortening the telescopic rod 32, and the pot cover 3 can be covered at the upper opening of the pot body 2 by extending the telescopic rod 32.

[0033] The stir-frying assembly 4 includes a rotating shaft 41, a connecting sleeve 42, a second driving motor 43, a stirring rod and a flexible scraper 47. The rotating shaft 41 is rotatably arranged on the pot cover 3, the second driving motor 43 is connected to the connecting sleeve 42 through the rotating shaft 41, the stirring rod is fixedly connected to the connecting sleeve 42, and the flexible scraper 47 is fixedly connected to the stirring rod. It can be understood that the second driving motor 43 drives the flexible scraper 47 to rotate on the pot body 2 through the rotating shaft 41, the connecting sleeve 42 and the stirring rod to stir-fry the raw materials in the pot body 2. Correspondingly, when the pot cover 3 is covered on the pot body 2, the upper end of the heating column 23 slides into the connecting sleeve 42, and the inner wall of the connecting sleeve 42 and the heating column 23 are slidably matched. Specifically, the stirring rod includes a guide rod 44, a sliding sleeve 45 and a spring 46. One end of the guide rod 44 is fixedly connected to the connecting sleeve 42, and the other end is slidably arranged in the sliding sleeve 45. The guide rod 44 is connected to the inner wall of the sliding sleeve 45 through the spring 46. Correspondingly, there is an inclination angle of 30-45 degrees between the guide rod 44 and the connecting sleeve 42. It can be understood that the spring 46 can drive the sliding sleeve 45 and the flexible scraper 47 to always contact the inner wall of the pot body 2. The flexible scraper 47 is slidably matched with the inner wall of the pot body 2.

[0034] The working principle of the utility model is as follows:

[0035] When frying the seasoning, the telescopic rod 32 is shortened to lift the pot cover 3 until the stir-fry assembly 4 is completely lifted from the pot body 2; the seasoning ingredients are added into the pot body 2 through the upper opening of the pot body 2; the controller 26 controls the first heating wire 22 and the second heating wire 25 to start heating, the first heating wire 22 heats the pot body 2 through the heat-conducting oil in the first heating chamber 21, the second heating wire 25 can heat the heat-conducting oil in the second heating chamber 24, the heating column 23 and the pot body 2 are heated from both sides of the stir-fry assembly 4, so that the frying temperature of the ingredients in the pot body 2 is more uniform, and the temperature gradient of the ingredients in the pot body 2 is reduced; after the frying of the seasoning is completed, the telescopic rod 32 is shortened to lift the pot cover 3, at least until there is a certain gap between the pot cover 3 and the upper opening of the pot body 2; the first drive motor 11 drives the pot body 2 to flip, and when reversing, the bottom of the pot body 2 cooperates with the groove 12 to prevent the frame 1 from hindering the flipping of the pot body 2; the seasoning flows out from the gap between the pot body 2 and the pot cover 3.

[0036] The above is only an embodiment of the utility model. The common sense such as the known specific structure and characteristics in the scheme is not described in detail here. The ordinary technicians in the relevant field are aware of all the common technical knowledge in the technical field of the utility model before the application date or priority date, can obtain all the existing technologies in the field, and have the ability to apply the conventional experimental means before that date. The ordinary technicians in the relevant field can improve and implement the scheme in combination with their own abilities under the enlightenment given by this application. Some typical known structures or known methods should not become obstacles for ordinary technicians in the relevant field to implement this application. It should be pointed out that for the technicians in this field, without departing from the structure of the utility model, several deformations and improvements can be made, which should also be regarded as the protection scope of the utility model, and these will not affect the effect of the implementation of the utility model and the practicality of the patent.

Claims

1. A frying pan for producing uniform temperature compound seasoning, characterized in that: include: A machine frame (1), a pot body (2), a pot cover (3) and a stir-frying component (4); The frame (1) is provided with a first drive motor (11); The pot body (2) comprises a first heating chamber (21), a first heating wire (22), a heating column (23), a second heating chamber (24), a second heating wire (25) and a connecting portion (27); the upper end of the pot body (2) is open; the first heating chamber (21) is arranged on the side wall of the pot body (2); the first heating wire (22) is fixedly arranged in the first heating chamber (21); the heating column (23) is arranged at the bottom of the inner wall of the pot body (2); the heating column (23) is provided with a second heating chamber (24) which is in communication with the first heating chamber (21); the second heating wire (25) is arranged in the second heating chamber (24); the connecting portion (27) is fixedly connected to the outer wall of the pot body (2); the connecting portion (27) is hinged to the frame (1); and the first drive motor (11) is connected to the connecting portion (27); The pot cover (3) is matched with the upper opening of the pot body (2); The stir-frying assembly (4) comprises a rotating shaft (41), a connecting sleeve (42), a second driving motor (43), a stirring rod and a flexible scraper (47); the rotating shaft (41) is rotatably arranged on the pot cover (3); the second driving motor (43) is connected to the connecting sleeve (42) via the rotating shaft (41); the stirring rod is fixedly connected to the connecting sleeve (42); the flexible scraper (47) is fixedly connected to the stirring rod; and the flexible scraper (47) is slidably matched with the inner wall of the pot body (2).

2. A frying pan for producing a uniform temperature composite seasoning according to claim 1, characterized in that: The pot cover (3) further comprises a connecting bracket (31) and a telescopic rod (32); the connecting bracket (31) is fixedly connected to the connecting portion (27); and the pot cover (3) is connected to the connecting bracket (31) via the telescopic rod (32).

3. The frying pan for producing a uniform temperature composite seasoning according to claim 1, characterized in that: The stirring rod comprises a guide rod (44), a sliding sleeve (45) and a spring (46); one end of the guide rod (44) is fixedly connected to the connecting sleeve (42), and the other end is slidably disposed in the sliding sleeve (45); the guide rod (44) is connected to the inner wall of the sliding sleeve (45) via the spring (46).

4. A frying pan for producing a uniform temperature composite seasoning according to claim 3, characterized in that: There is an inclination angle of 30-45 degrees between the guide rod (44) and the connecting sleeve (42).

5. The frying pan for producing a uniform temperature composite seasoning according to claim 1, characterized in that: The pot body (2) further comprises a controller (26), wherein the controller (26) is electrically connected to the first heating wire (22) and the second heating wire (25).

6. The frying pan for producing a uniform temperature composite seasoning according to claim 1, characterized in that: The bottom of the frame (1) is provided with a groove (12).

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