Raw material stir-frying device for hotpot condiment

Abstract

The utility model relates to the technical field of hotpot condiment production, in particular to a raw material stir-frying device for hotpot condiments, and solves the problems that in the prior art, due to the influence of raw materials in the hotpot condiments, oil splashes outwards in the stir-frying action, and oil dirt enters the bottom of an inner cavity of equipment once being used for a long time, so that the oil dirt cannot be splashed outwards. The problems that the inside of the device is greatly polluted when the device is in use, normal operation of the device is affected, the number of times of regular maintenance of personnel is increased, and the use burden of the personnel is improved are solved. A raw material stir-frying device for hotpot condiments comprises a workbench, an inner cavity of the workbench is rotationally connected with a stir-frying pan, and an ignition mechanism is installed at the bottom of the inner cavity of the workbench. The risk that a large amount of oil dirt is accumulated in the workbench is reduced, most of the oil dirt is intercepted by the limiting plate, meanwhile, the frying pan is limited, the stability of the frying pan in the using process is guaranteed, and the safety performance of equipment is improved.

Description

Technical Field

[0001] The utility model relates to the technical field of hot pot soup base production, in particular to a raw material stir-frying device for hot pot soup base. Background Art

[0002] Hot pot soup base is a seasoning used to make hot pot soup, usually a mixture of various spices, seasonings and ingredients. It is an indispensable part of hot pot cooking and determines the flavor and characteristics of the hot pot. There are many types of hot pot soup bases. According to the needs of different regions and tastes, they can be divided into spicy soup bases, clear soup bases, dry pot bases and other types. In the production of hot pot soup bases, personnel can use raw material stir-frying devices to process them.

[0003] When personnel actually use the stir-frying device to produce hot pot base, affected by the raw materials inside the hot pot base, oil will splash out during the stir-frying action. With long-term use, once the grease reaches the bottom of the inner cavity of the equipment, the inside of the device will be heavily polluted, thereby affecting the normal operation of the device, thereby increasing the number of times personnel need regular maintenance and increasing the burden of personnel use. Hereby, a raw material stir-frying device for hot pot base is proposed. Utility Model Content

[0004] The utility model aims to provide a raw material stir-frying device for hot pot soup base, which solves the problem in the prior art that, due to the influence of the raw materials inside the hot pot soup base, oil splashes outward during the stir-frying action. With long-term use, once the grease accumulates at the bottom of the inner cavity of the equipment, the inside of the equipment will be heavily polluted, thereby affecting the normal operation of the equipment, thereby increasing the number of times that personnel need to perform regular maintenance and increasing the use burden of personnel.

[0005] In order to achieve the above purpose, the utility model adopts the following technical solutions:

[0006] A device for stir-frying raw materials for hot pot base, comprising a workbench, an inner cavity of the workbench is rotatably connected to a frying pan, an ignition mechanism is installed at the bottom of the inner cavity of the workbench, a top plate is arranged above the workbench, a cylinder is installed on the top of the top plate, a piston rod penetrating the side wall of the top plate is fixedly connected to the bottom of the cylinder, a driving motor is installed at the bottom of the piston rod, a stirring rod is transmission-connected to the bottom of the driving motor, a plurality of stirring blocks are fixedly connected to the outer ring of the stirring rod, a limiting plate is provided on the outer ring of the frying pan, the bottom of the limiting plate is fitted with the upper surface of the workbench, and an adjustment mechanism is arranged on one side of the limiting plate.

[0007] Preferably, the adjustment mechanism also includes a screw rod and a sliding rod, the outer ring of the screw rod is provided with a threaded sleeve, one side of the outer ring of the threaded sleeve is fixedly connected to one side of the limiting plate, the outer ring of the sliding rod is slidably connected to a sliding sleeve, and the outer ring of the sliding sleeve is fixedly connected to one side of the adjacent limiting plate.

[0008] Preferably, a rotating motor is installed on one side of the workbench, the output shaft of the rotating motor is transmission-connected to the bottom of the screw rod, and the top of the screw rod is rotationally connected to the bottom of the top plate via a rotating shaft, the top of the sliding rod is fixedly connected to the bottom of the top plate, and the bottom of the sliding rod is fixedly connected to a fixed block, and one side of the fixed block is fixedly connected to one side of the workbench.

[0009] Preferably, connecting rods are fixedly connected to both sides of the outer walls of both sides of the workbench, and one end of the connecting rod is fixedly connected to the bottom of the adjacent top plate.

[0010] Preferably, the two sides of the outer ring of the frying pan are rotatably connected to the inner side walls of the adjacent workbench via a rotating shaft.

[0011] Preferably, the top of the piston rod is fixedly connected to the output end of the cylinder via a sleeve penetrating through the side wall of the top plate.

[0012] The utility model has at least the following beneficial effects:

[0013] When in use, personnel can put hot pot ingredients into the wok, drive the piston rod through the cylinder to drive the driving motor to raise and lower the position, so that the stirring rod is immersed in the wok, and the stirring rod is driven by the driving motor to rotate, and the bottom of the wok is heated by the flame through the ignition mechanism to stir and fry the hot pot ingredients inside the wok. When the operation is completed, the cylinder drives the driving motor to reset, and the personnel then drives the screw rod to rotate by rotating the motor, so that the screw sleeve drives the limit plate to move upward, so that the inner cavity of the limit plate releases the limit on the wok, and the personnel then flips the wok to achieve the effect of unloading. Through the structural design, when the equipment is stir-frying the hot pot base, the splashed grease can be caught by the limit plate, which reduces the risk of a large amount of grease accumulation inside the workbench, so that most of the grease is intercepted by the limit plate, and at the same time the wok is limited, which ensures the stability of the wok in use and improves the safety performance of the equipment.

[0014] The utility model also has the following beneficial effects:

[0015] By setting the sliding sleeve in cooperation with the sliding rod, the screw sleeve is prevented from rotating along with the screw rod. By setting the fixed plate, the stability of the sliding rod is ensured. By setting the connecting rod, the workbench can provide stable support for the top plate. By setting the piston rod and the cylinder, personnel can quickly adjust the height position of the driving motor. By setting the rotating shaft, the material can be rotated to achieve the unloading effect when the limit plate is lost. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the technical solutions of the embodiments of the utility model, the drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are 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.

[0017] Figure 1 It is a schematic diagram of the structure of the utility model;

[0018] Figure 2 This is a schematic diagram of the piston rod structure of the utility model;

[0019] Figure 3 This is a schematic diagram of the structure of the limit plate of the utility model;

[0020] Figure 4 This is a schematic diagram of the structure of a frying pan of the utility model.

[0021] In the figure: 1. workbench; 2. limit plate; 3. top plate; 4. cylinder; 5. connecting rod; 6. ignition mechanism; 7. drive motor; 8. piston rod; 9. stirring rod; 10. stirring block; 11. frying pan; 12. rotating motor; 13. screw rod; 14. screw sleeve; 15. fixing block; 16. sliding rod; 17. sliding sleeve. DETAILED DESCRIPTION

[0022] In order to make the purpose, technical solution and advantages of the utility model more clear, the utility model is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the utility model and are not used to limit the utility model.

[0023] Reference Figure 1-4, a raw material stir-frying device for hot pot bottom material, comprising a workbench 1, an inner cavity of the workbench 1 is rotatably connected with a frying pan 11, an ignition mechanism 6 is installed at the bottom of the inner cavity of the workbench 1, a top plate 3 is arranged above the workbench 1, a cylinder 4 is installed on the top of the top plate 3, a piston rod 8 penetrating the side wall of the top plate 3 is fixedly connected to the bottom of the cylinder 4, a driving motor 7 is installed at the bottom of the piston rod 8, a stirring rod 9 is transmission-connected to the bottom of the driving motor 7, a plurality of stirring blocks 10 are fixedly connected to the outer ring of the stirring rod 9, a limiting plate 2 is provided on the outer ring of the frying pan 11, the bottom of the limiting plate 2 is fitted with the upper surface of the workbench 1, and an adjusting mechanism is arranged on one side of the limiting plate 2. Specifically, when a person uses it, the person can put the hot pot raw materials into the frying pan 11, and the piston rod 8 is driven by the cylinder 4 to drive the driving motor 7 to move up and down, so that the stirring rod 9 is immersed in the frying pan 11, and the stirring rod 9 is immersed in the frying pan 11. The overdrive motor 7 drives the stirring rod 9 to rotate, and the flame is heated up through the ignition mechanism 6 to heat the bottom of the wok 11, and the hot pot ingredients inside the wok 11 are stirred and stir-fried. When the operation is completed, the cylinder 4 drives the driving motor 7 to reset. The personnel then drives the screw rod 13 to rotate by rotating the motor 12, so that the screw sleeve 14 drives the limit plate 2 to move upward, so that the inner cavity of the limit plate 2 releases the limit on the wok 11. The personnel then flips the wok 11 to achieve the effect of unloading. Through the structural design, when the equipment is stir-frying the hot pot base, the splashed grease can be caught by the limit plate 2, which reduces the risk of a large amount of grease accumulation inside the workbench 1, so that most of the grease is intercepted by the limit plate 2, and at the same time, the wok 11 is limited, which ensures the stability of the wok 11 during use and improves the safety performance of the equipment.

[0024] This program has the following working process:

[0025] When in use, personnel can put hot pot ingredients into the wok 11, and drive the piston rod 8 through the cylinder 4 to drive the driving motor 7 to move up and down, so that the stirring rod 9 is immersed in the wok 11, and the driving motor 7 drives the stirring rod 9 to rotate, and the flame is heated up at the bottom of the wok 11 through the ignition mechanism 6, and the hot pot ingredients in the wok 11 are stirred and fried. When the operation is completed, the cylinder 4 drives the driving motor 7 to reset, and the personnel drives the screw rod 13 to rotate by rotating the motor 12, so that the screw sleeve 14 drives the limit plate 2 to move upward, so that the inner cavity of the limit plate 2 releases the limit on the wok 11, and the personnel then flips the wok 11 to achieve the effect of unloading.

[0026] According to the above working process, we can know that:

[0027] Through the structural design, when the equipment is stir-frying the hot pot base, the splashed oil stains can be caught by the limiting plate 2, reducing the risk of a large amount of oil stains accumulating inside the workbench 1, so that most of the oil stains are intercepted by the limiting plate 2. At the same time, the wok 11 is limited, which ensures the stability of the wok 11 during use and improves the safety performance of the equipment.

[0028] Furthermore, the adjustment mechanism also includes a screw rod 13 and a sliding rod 16. The outer ring of the screw rod 13 is provided with a screw sleeve 14. One side of the outer ring of the screw sleeve 14 is fixedly connected to one side of the limit plate 2. The outer ring of the sliding rod 16 is slidably connected to a sliding sleeve 17. The outer ring of the sliding sleeve 17 is fixedly connected to one side of the adjacent limit plate 2. Specifically, by setting the sliding sleeve 17 and cooperating with the sliding rod 16, the screw sleeve 14 is prevented from rotating along with the screw rod 13.

[0029] Furthermore, a rotating motor 12 is installed on one side of the workbench 1, and the output shaft of the rotating motor 12 is transmission-connected to the bottom of the screw rod 13, and the top of the screw rod 13 is rotationally connected to the bottom of the top plate 3 via a rotating shaft, the top of the sliding rod 16 is fixedly connected to the bottom of the top plate 3, and the bottom of the sliding rod 16 is fixedly connected to a fixing block 15, and one side of the fixing block 15 is fixedly connected to one side of the workbench 1. Specifically, the placement stability of the sliding rod 16 is ensured by the setting of the fixing block 15.

[0030] Furthermore, connecting rods 5 are fixedly connected to both sides of the outer walls of both sides of the workbench 1, and one end of the connecting rod 5 is fixedly connected to the bottom of the adjacent top plate 3. Specifically, through the setting of the connecting rod 5, the workbench 1 can stably support the top plate 3.

[0031] Furthermore, the two sides of the outer ring of the frying pan 11 are rotatably connected to the inner wall of the adjacent workbench 1 through a rotating shaft. Specifically, through the arrangement of the piston rod 8 and the cylinder 4, it is convenient for personnel to quickly adjust the height position of the driving motor 7.

[0032] Furthermore, the top of the piston rod 8 is fixedly connected to the output end of the cylinder 4 through a shaft sleeve that passes through the side wall of the top plate 3. Specifically, through the setting of the rotating shaft, the frying pan 11 can be rotated to achieve the effect of unloading when the limiting plate 2 is lost.

[0033] To sum up: when people are using it, they can put the hot pot ingredients into the frying pan 11, drive the piston rod 8 through the cylinder 4 to drive the driving motor 7 to move up and down, so that the stirring rod 9 is immersed in the frying pan 11, and the stirring rod 9 is driven by the driving motor 7 to rotate, and the flame is heated up at the bottom of the frying pan 11 through the ignition mechanism 6, and the hot pot ingredients in the frying pan 11 are stirred and stir-fried. When the operation is completed, the cylinder 4 drives the driving motor 7 to reset, and the personnel drives the screw rod 13 to rotate by the rotating motor 12 at this time, so that the screw sleeve 14 drives the limit plate 2 to move upward, so that the inner cavity of the limit plate 2 releases the limit on the frying pan 11, and the personnel then flips the frying pan 11 to achieve the effect of unloading. By setting the sliding sleeve 17 and cooperating with the sliding rod 16, the screw sleeve 14 is prevented from moving along with the screw rod 13. The setting of the fixing block 15 ensures the stability of the slide bar 16. The setting of the connecting rod 5 enables the workbench 1 to provide a stable support for the top plate 3. The setting of the piston rod 8 and the cylinder 4 facilitates the personnel to quickly adjust the height position of the driving motor 7. The setting of the rotating shaft enables the frying pan 11 to rotate to achieve the effect of unloading when the limiting plate 2 is lost. Through the structural design, when the equipment is frying the hot pot base, the splashed grease can be caught by the limiting plate 2, which reduces the risk of a large amount of grease accumulation inside the workbench 1, so that most of the grease is intercepted by the limiting plate 2. At the same time, the frying pan 11 is limited to ensure the stability of the frying pan 11 during use and improve the safety performance of the equipment.

[0034] The above shows and describes the basic principle, main features and advantages of the utility model. Those skilled in the art should understand that the utility model is not limited by the above embodiments. The above embodiments and the specification only describe the principles of the utility model. The utility model may be subject to various changes and improvements without departing from the spirit and scope of the utility model. These changes and improvements fall within the scope of the utility model to be protected. The scope of protection claimed by the utility model is defined by the attached claims and their equivalents.

Claims

1. A device for frying raw materials for hot pot soup base, comprising a workbench (1), characterized in that: The inner cavity of the workbench (1) is rotatably connected to a frying pan (11), an ignition mechanism (6) is installed at the bottom of the inner cavity of the workbench (1), a top plate (3) is arranged above the workbench (1), a cylinder (4) is installed on the top of the top plate (3), a piston rod (8) penetrating the side wall of the top plate (3) is fixedly connected to the bottom of the cylinder (4), a driving motor (7) is installed at the bottom of the piston rod (8), a stirring rod (9) is transmission-connected to the bottom of the driving motor (7), a plurality of stirring blocks (10) are fixedly connected to the outer ring of the stirring rod (9), a limit plate (2) is sleeved on the outer ring of the frying pan (11), the bottom of the limit plate (2) is in contact with the upper surface of the workbench (1), and an adjustment mechanism is arranged on one side of the limit plate (2).

2. A raw material stir-frying device for hot pot soup base according to claim 1, characterized in that: The adjustment mechanism further comprises a screw rod (13) and a sliding rod (16); the outer ring of the screw rod (13) is provided with a threaded sleeve (14); one side of the outer ring of the threaded sleeve (14) is fixedly connected to one side of the limiting plate (2); the outer ring of the sliding rod (16) is slidably connected to a sliding sleeve (17); the outer ring of the sliding sleeve (17) is fixedly connected to one side of the adjacent limiting plate (2).

3. A device for frying raw materials for hot pot soup base according to claim 2, characterized in that: A rotating motor (12) is installed on one side of the workbench (1), the output shaft of the rotating motor (12) is transmission-connected to the bottom of the screw rod (13), and the top of the screw rod (13) is rotationally connected to the bottom of the top plate (3) via a rotating shaft, the top of the sliding rod (16) is fixedly connected to the bottom of the top plate (3), and the bottom of the sliding rod (16) is fixedly connected to a fixing block (15), and one side of the fixing block (15) is fixedly connected to one side of the workbench (1).

4. A device for frying raw materials for hot pot soup base according to claim 1, characterized in that: Connecting rods (5) are fixedly connected to both sides of the outer walls of both sides of the workbench (1), and one end of the connecting rod (5) is fixedly connected to the bottom of the adjacent top plate (3).

5. The device for frying raw materials for hot pot soup base according to claim 1, characterized in that: The two sides of the outer ring of the frying pan (11) are rotatably connected to the inner side walls of the adjacent workbench (1) via a rotating shaft.

6. A raw material stir-frying device for hot pot soup base according to claim 1, characterized in that: The top of the piston rod (8) is fixedly connected to the output end of the cylinder (4) via a shaft sleeve that penetrates the side wall of the top plate (3).

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