Stir-frying device for condiment sauce production

Abstract

The stir-frying device comprises a base and a stir-frying pot, the base is provided with a heater, the stir-frying pot comprises a pot body placed on the base and a pot cover covering the pot body, the pot body is provided with a stir-frying assembly, and the stir-frying assembly comprises a stirring rod and a driving part in transmission connection with the stirring rod; the stir-frying device further comprises a cleaning brush for cleaning the stirring rod, the cleaning brush is detachably connected with the pot cover, and the stir-frying device has a first state for stir-frying condiments and a second state for cleaning the pot body. The condiment sauce in the pot body is stirred through the stirring rod, auxiliary materials are added when the condiment sauce is stir-fried, the auxiliary materials are more uniform in the stir-frying process, and meanwhile the problems that the condiment sauce at the bottom is heated for a long time and adheres to the bottom, and the temperature of the condiment sauce at the top is slowly increased are solved; the stirring rod is cleaned by the cleaning brush, so that the stirring rod is prevented from being mounted loosely at the joint due to frequent dismounting and cleaning, meanwhile, additional cleaning equipment for separating and cleaning the stirring rod and the pot body is avoided, and the cleaning time and the cleaning cost are saved.

Description

Technical Field

[0001] The present application belongs to the field of dipping sauce production, and specifically relates to a frying device for dipping sauce production. Background Art

[0002] The dipping sauce is widely loved by users for its flavor and taste. In the production process of the dipping sauce, it is usually fried to obtain the final product. In the prior art, an open wok is usually used to fry the dipping sauce because it is necessary to stir-fry the dipping sauce. However, the open wok is prone to splashing the dipping sauce outside the wok and the aroma of the dipping sauce is lost quickly during the frying process. In addition, the open wok loses heat quickly, the frying time is long, and manual stir-frying is time-consuming and laborious. If the opening is blocked by a pot cover, the dipping sauce may be heated unevenly in the pot.

[0003] The Chinese patent application number CN202221464889.5 provides a detachable stirring rod to stir the dipping sauce, so as to reduce the burden of manual stirring and make the dipping sauce stir-fried evenly in the pot, and the stirring rod can be removed for cleaning. However, this method requires the stirring rod to be removed each time for cleaning, and the stirring rod needs to be installed again after cleaning. Frequent disassembly and installation can easily cause wear and tear on the installation parts and the problem of loose installation. In addition, this method requires the pot body and the stirring rod to be cleaned separately, which increases the cleaning burden.

[0004] Therefore, it is necessary to design a frying device that can heat the dipping sauce evenly and is easy to clean. Utility Model Content

[0005] The present application provides a frying device for producing dipping sauces, which solves the problems of uneven heating during the frying process of the dipping sauces and inconvenient cleaning of the stirring parts inside the pot.

[0006] The technical solution adopted in this application is:

[0007] A frying device for producing a dipping sauce comprises a base and a frying pot, wherein the base is provided with a heater, the frying pot comprises a pot body placed on the base and a pot cover covered on the pot body, the pot body is provided with a stir-frying assembly, the stir-frying assembly comprises a stirring rod and a driving member connected to the stirring rod in transmission, the frying device also comprises a cleaning brush for cleaning the stirring rod, the cleaning brush is detachably connected to the pot cover, and the frying device comprises a first state for frying the dipping sauce and a second state for cleaning the pot body.

[0008] In a preferred implementation of a frying device for producing dipping sauce, an air avoidance zone is provided inside the pot cover, and the pot cover is provided with a first mounting position and a second mounting position connected to a cleaning brush, the first mounting position is located on the side wall of the pot cover, and the second mounting position is located on the bottom wall of the pot cover, the cleaning brush comprises a mounting end and a brush body, in a first state, the mounting end is connected to the pot cover via the first mounting position, and in a second state, the mounting end is connected to the pot cover via the second mounting position.

[0009] In a preferred implementation of a frying device for producing dipping sauce, when the mounting end is connected to the first mounting position, the brush body is located in the air avoidance area, and when the mounting end is connected to the second mounting position, the lateral projection of the brush body at least partially overlaps with the lateral projection of the stirring rod.

[0010] In a preferred implementation of a frying device for producing dipping sauce, both the first mounting position and the second mounting position are provided with a slot, and the mounting end is provided with a protrusion adapted to the slot.

[0011] In a preferred implementation of a frying device for producing dipping sauce, the pot body is provided with an opening for allowing a stirring rod to pass through, the driving member includes a driving motor, the stirring rod includes a stirring section located inside the pot body and a connecting section exposed to the pot body, the connecting section is transmission-connected to the driving motor, and the driving motor drives the connecting section to drive the stirring section to rotate circumferentially.

[0012] In a preferred implementation of a frying device for producing dipping sauce, a stirring claw is provided outside the stirring section, and a plurality of stirring claws are staggered along the axial direction of the stirring section.

[0013] In a preferred implementation of a frying device for producing dipping sauce, the frying component also includes a flip wheel, which is sleeved on the stirring section and rotates with the stirring rod. A stir-fry rod is provided outside the flip wheel, and multiple stir-fry rods are distributed at intervals along the axial direction of the flip wheel.

[0014] In a preferred implementation of a frying device for producing dipping sauce, openings are provided on both sides of the pot body, and two groups of stir-frying components are respectively connected to the pot body through the openings on both sides.

[0015] In a preferred implementation of a frying device for producing a dipping sauce, a sealing member is provided between the opening and the stirring rod.

[0016] In a preferred implementation of a frying device for producing dipping sauce, the pot body includes a main body and a drawer detachably connected to the main body, and the main body is provided with a drawer opening adapted to the drawer.

[0017] Due to the adoption of the above technical solution, the beneficial effects achieved by this application are as follows:

[0018] (1) By setting a stirring rod and closing the pot cover on the pot body, the sauce inside the pot body can be prevented from splashing outside the pot body during frying, thereby reducing the cleaning burden. At the same time, the driving member drives the stirring rod to stir the sauce inside the pot body, so that the sauce inside the pot body rolls and frying, achieving uniform heating and frying, thereby avoiding the problem that the bottom sauce sticks to the bottom due to long-term heating and the top sauce heats up slowly. In addition, a variety of auxiliary materials are usually added when frying the sauce. Through the stirring effect of the stirring rod, the auxiliary materials are more evenly mixed during the frying process, thereby ensuring the frying quality and taste of the sauce.

[0019] In addition, a cleaning brush is detachably connected to the pot lid, and the stirring rod is cleaned by the cleaning brush, avoiding the need to frequently disassemble and clean the stirring rod, which may cause the connection of the stirring rod to become loose. It also avoids the need for additional cleaning equipment to separate and clean the stirring rod and the pot body, saving cleaning time and cleaning costs.

[0020] (2) An air avoidance zone is provided inside the pot cover. When the cleaning brush is connected to the pot cover through the first mounting position, the cleaning brush is located in the air avoidance zone. The pot cover is closed on the pot body. The dipping sauce is fried inside the pot body. The pot cover is used to store the cleaning brush, which does not affect the frying process and avoids the cleaning brush being randomly placed and forgotten. At the same time, when the cleaning brush is needed, it is convenient to quickly take out the cleaning brush. In the second state, the cleaning brush is connected to the pot cover through the second mounting position, and the cleaning brush is located at the bottom of the pot cover. After the pot cover is closed, the cleaning brush is located in the inner cavity of the pot body. The driving member drives the stirring rod to rotate, and the cleaning brush brushes the stirring rod which is also located in the pot body. There is no need to disassemble the stirring rod for cleaning, and the stirring rod and the pot body can be cleaned at one time, saving cleaning time.

[0021] (3) By providing a pull-out drawer that is detachably connected to the main body of the pot, after frying is completed, the pull-out drawer is taken out to facilitate the collection of the fried dipping sauce. After cleaning is completed, the pull-out drawer is taken out to facilitate the dumping of the sewage after cleaning. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0023] Figure 1 This is a structural schematic diagram of a frying device in one embodiment of the utility model;

[0024] Figure 2 This is a schematic diagram of the structure of a cleaning brush in one embodiment of the utility model;

[0025] Figure 3 This is a schematic diagram of the structure of a pot cover in one embodiment of the utility model;

[0026] Figure 4 This is a schematic diagram of the structure of the pot cover at another angle in one embodiment of the utility model;

[0027] Figure 5 This is a schematic diagram of the structure of a frying component in one embodiment of the utility model;

[0028] Figure 6 It is a structural schematic diagram of a pull-out drawer in one embodiment of the utility model.

[0029] Description of reference numerals:

[0030] 1- Base;

[0031] 2-pot body, 21-opening, 22-drawing opening;

[0032] 3-pot cover, 31-first installation position, 32-second installation position, 33-card slot;

[0033] 4-cleaning brush, 41-mounting end, 411-protrusion, 42-brush body;

[0034] 5-stirring rod, 51-connecting section, 52-stirring section, 53-stirring claw, 54-turning wheel, 541-stirring rod;

[0035] 6-Pull-out drawer;

[0036] 7- Driving member. DETAILED DESCRIPTION

[0037] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0038] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present application is not limited by the specific embodiments disclosed below. It should be noted that the embodiments of the present application and the features in each embodiment may be combined with each other without conflict.

[0039] In addition, in the description of the present application, it should be understood that the orientations or positional relationships indicated by the terms "top", "bottom", "inside", "outside", "axial", "radial", "circumferential", etc. are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing 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 therefore should not be understood as a limitation on the present application.

[0040] In this application, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; 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. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0041] In the present application, unless otherwise clearly specified and limited, a first feature "above" or "below" a second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0042] The present application provides a frying device for producing dipping sauce, such as Figures 1 to 6 As shown, it includes a base 1 and a frying pan, the base 1 is provided with a heater, the frying pan includes a pan body 2 placed on the base 1 and a pot cover 3 covering the pan body 2, the pan body 2 is provided with a stir-frying assembly, the stir-frying assembly includes a stirring rod 5 and a driving member 7 transmission-connected to the stirring rod 5, the frying device also includes a cleaning brush 4 for cleaning the stirring rod 5, the cleaning brush 4 is detachably connected to the pot cover 3, and the frying device includes a first state for frying the dipping sauce and a second state for cleaning the pan body 2.

[0043] By setting a stirring rod 5, the pot cover 3 is closed on the pot body 2, so that the dipping sauce inside the pot body 2 is prevented from splashing outside the pot body 2 during frying, thereby reducing the cleaning burden. At the same time, the driving member 7 drives the stirring rod 5 to stir the dipping sauce in the pot body 2, so that the dipping sauce in the pot body 2 rolls and is fried, and is evenly heated and fried, thereby avoiding the problem that the bottom dipping sauce sticks to the bottom due to long-term heating, while the top dipping sauce heats up slowly. In addition, a variety of auxiliary materials are usually added when frying the dipping sauce. Through the stirring effect of the stirring rod 5, the auxiliary materials are made more evenly during the frying process, thereby ensuring the frying quality and taste of the dipping sauce.

[0044] In addition, a cleaning brush 4 is detachably connected to the pot cover 3, and the stirring rod 5 is cleaned by the cleaning brush 4, thereby avoiding the need to frequently disassemble and clean the stirring rod 5, which may cause the connection of the stirring rod 5 to become loose. At the same time, the need to add additional cleaning equipment to separate and clean the stirring rod 5 and the pot body 2 is avoided, thereby saving cleaning time and cleaning costs.

[0045] like Figures 2 to 4 As shown, in one embodiment, an air avoidance area is provided inside the pot cover 3, and the pot cover 3 is provided with a first mounting position 31 and a second mounting position 32 connected to the cleaning brush 4, the first mounting position 31 is located on the side wall of the pot cover 3, and the second mounting position 32 is located on the bottom wall of the pot cover 3, and the cleaning brush 4 includes a mounting end 41 and a brush body 42. In a first state, the mounting end 41 is connected to the pot cover 3 through the first mounting position 31, and in a second state, the mounting end 41 is connected to the pot cover 3 through the second mounting position 32.

[0046] Furthermore, when the mounting end 41 is connected to the first mounting position 31 , the brush body 42 is located in the air avoidance area, and when the mounting end 41 is connected to the second mounting position 32 , the lateral projection of the brush body 42 at least partially overlaps with the lateral projection of the stirring rod 5 .

[0047] By setting an air avoidance zone inside the pot cover 3, when the cleaning brush 4 is connected to the pot cover 3 through the first installation position 31, the cleaning brush 4 is located in the air avoidance zone, the pot cover 3 is closed on the pot body 2, and the dipping sauce is fried inside the pot body 2. The pot cover 3 is used to store the cleaning brush 4, which does not affect the frying process and avoids the cleaning brush 4 being randomly placed and forgotten. At the same time, when the cleaning brush 4 is needed, it is convenient to quickly take out the cleaning brush 4; in the second state, the cleaning brush 4 is connected to the pot cover 3 through the second installation position 32, and the cleaning brush 4 is located at the bottom of the pot cover 3. After the pot cover 3 is closed, the cleaning brush 4 is located in the inner cavity of the pot body 2, and the driving member 7 drives the stirring rod 5 to rotate, and the cleaning brush 4 brushes the stirring rod 5 which is also located in the pot body 2. There is no need to disassemble the stirring rod 5 for cleaning, and the stirring rod 5 and the pot body 2 can be cleaned at one time, saving cleaning time.

[0048] The lateral projection of the brush body 42 is set to at least partially overlap with the lateral projection of the stirring rod 5. In the second state, the stirring rod 5 rotates and the brush body 42 is in constant contact with the stirring rod 5, so that the brush body 42 can effectively clean the stirring rod 5.

[0049] Preferably, both the first mounting position 31 and the second mounting position 32 are provided with a slot 33 , and the mounting end 41 is provided with a protrusion 411 adapted to the slot 33 .

[0050] Through the form of the card slot 33 and the protrusion 411, the mounting end 41 is connected at the first mounting position 31 and the second mounting position 32 by a card connection, which has low processing difficulty and is simple and labor-saving to operate.

[0051] like Figure 1 , Figure 5 , Figure 6 As shown, in one embodiment, the pot body 2 is provided with an opening 21 for allowing the stirring rod 5 to pass through, the driving member 7 includes a driving motor, the stirring rod 5 includes a stirring section 52 located inside the pot body 2 and a connecting section 51 exposed to the pot body 2, the connecting section 51 is transmission-connected to the driving motor, and the driving motor drives the connecting section 51 to drive the stirring section 52 to rotate circumferentially.

[0052] The drive motor is simple to set up and has a stable driving effect, which drives the stirring rod 5 to rotate in the circumferential direction, thereby achieving a stirring effect of the stirring rod 5 in the pot body 2, so that the dipping sauce in the pot body 2 is heated evenly and the frying auxiliary materials are distributed more evenly, ensuring the frying taste.

[0053] like Figure 1As shown, in one embodiment, a stirring claw 53 is provided outside the stirring section 52 , and a plurality of stirring claws 53 are staggered along the axial direction of the stirring section 52 .

[0054] By providing a stirring claw 53, the stirring effect of the stirring rod 5 on the dipping sauce is improved, the stirring range is increased, and the frying efficiency is improved. In addition, multiple stirring claws 53 are axially staggered along the stirring section 52, so that the stirring range of the dipping sauce is further increased, the stirring efficiency is improved, and the dipping sauce is facilitated to be evenly heated and fried, thereby further improving the frying efficiency.

[0055] like Figure 5 As shown, in another embodiment, the frying assembly further includes a flip wheel 54, which is sleeved on the stirring section 52 and rotates with the stirring rod 5, and a stir-fry rod 541 is provided outside the flip wheel 54, and a plurality of stir-fry rods 541 are distributed at intervals along the axial direction of the flip wheel 54.

[0056] By setting a turning wheel 54 outside the stirring rod 5, the cross-sectional area of ​​the stir-frying component in the pot body 2 is increased, thereby increasing the contact area with the dipping sauce in the pot body 2. When there is a lot of dipping sauce in the pot body 2, the dipping sauce can be stirred more fully. Further, a stir-frying rod 541 is set outside the turning wheel 54 to increase the stir-frying force and stir-frying range, so that the auxiliary material and the dipping sauce are mixed more evenly.

[0057] Preferably, the stirring claw 53 or the stir-fry rod 541 is made of a flexible material to avoid the dipping sauce from being subjected to a large force when contacting the stirring claw 53 or the stir-fry rod 541, to avoid the dipping sauce from excessively splashing from the pot body 2 to the pot cover 3, and to avoid the stirring claw 53 or the stir-fry rod 541 from scratching and damaging the stirring rod 5.

[0058] Similarly, the brush body 42 of the cleaning brush 4 is also made of flexible material, which has a good cleaning effect and can prevent the cleaning brush 4 from causing scratches to the stirring rod 5 .

[0059] In one embodiment, openings 21 are provided on both sides of the pot body 2, and the two sets of stir-frying components are connected to the pot body 2 through the openings 21 on both sides respectively.

[0060] Two groups of stir-frying components are set. The two groups of stir-frying components can be staggered in the pot body 2, or they can be at the same height and extended toward the center of the pot body 2 to increase the stirring area, so that the dipping sauce is mixed evenly and heated evenly, the frying speed is accelerated, and it is beneficial to the force balance of the connection between the pot body 2 and the stir-frying components.

[0061] Furthermore, a sealing member (not shown in the figure) is provided between the opening 21 and the stirring rod 5 .

[0062] The seal can adopt existing sealing devices such as flexible sealing rings and sealing pads to improve the sealing of the connection between the pot body 2 and the stirring rod 5, avoid splashing of the dipping sauce to the connection and causing blockage, affecting the rotation flexibility of the stirring rod 5, and also avoid the formation of dirt and breeding of bacteria at the connection.

[0063] like Figure 6 As shown, in one embodiment, the pot body 2 includes a main body and a drawer 6 detachably connected to the main body, and the main body is provided with a drawer opening 22 adapted to the drawer 6 .

[0064] By setting the pull-out drawer 6 to be detachably connected to the main body of the pot 2, after frying, the pull-out drawer 6 is taken out to facilitate the collection of the fried dipping sauce. After cleaning, the pull-out drawer 6 is taken out to facilitate the dumping of the cleaned sewage.

[0065] It can be understood that when the drawer 6 is lower than the stirring rod 5, the drawer 6 can be directly configured as a box body with an upper opening 21. When the drawer 6 is higher than the stirring rod 5, the drawer 6 is configured in a form in which the upper end and the extending side walls are open to facilitate the placement of the drawer.

[0066] Alternatively, the wall height of the side where the drawer 6 extends is relatively low, so as to avoid the influence of the stirring rod 5 on the extension thereof.

[0067] It should be noted that the connection between the drawer 6 and the body can be achieved by various methods such as snap connection or sliding connection in the prior art.

[0068] In addition, the frying device described in the present application can achieve self-cleaning with the help of existing technology, or set up a control system and a controller with the help of existing technology, and multiple working parts are connected to the controller, and multiple tasks of the device are realized through the controller, thereby reducing the burden of manual operation, improving the degree of automation of the device, further reducing the cleaning burden, and improving the working efficiency of the device.

[0069] Anything not described in this application can be achieved by adopting or drawing on existing technologies.

[0070] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from other embodiments.

[0071] The above is only an embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims

1. A frying device for dipping sauce production, characterized in that: The invention comprises a base and a frying pan, wherein the base is provided with a heater, the frying pan comprises a pan body placed on the base and a pan cover covering the pan body, the pan body is provided with a stir-frying assembly, the stir-frying assembly comprises a stirring rod and a driving member transmission-connected to the stirring rod, the frying device further comprises a cleaning brush for cleaning the stirring rod, the cleaning brush is detachably connected to the pan cover, and the frying device comprises a first state for frying a dipping sauce and a second state for cleaning the pan body.

2. A frying device for producing dipping sauce according to claim 1, characterized in that: An air avoidance zone is provided inside the pot cover, and the pot cover is provided with a first mounting position and a second mounting position connected to the cleaning brush, the first mounting position is located at the side wall of the pot cover, and the second mounting position is located at the bottom wall of the pot cover, the cleaning brush comprises a mounting end and a brush body, in the first state, the mounting end is connected to the pot cover via the first mounting position, and in the second state, the mounting end is connected to the pot cover via the second mounting position.

3. A frying device for producing dipping sauce according to claim 2, characterized in that: When the mounting end is connected to the first mounting position, the brush body is located in the clearance area, and when the mounting end is connected to the second mounting position, the lateral projection of the brush body at least partially overlaps with the lateral projection of the stirring rod.

4. A frying device for producing dipping sauce according to claim 2, characterized in that: The first installation position and the second installation position are both provided with a slot, and the installation end is provided with a protrusion adapted to the slot.

5. A frying device for producing dipping sauce according to claim 1, characterized in that: The pot body is provided with an opening for the stirring rod to pass through, the driving member includes a driving motor, the stirring rod includes a stirring section located inside the pot body and a connecting section exposed outside the pot body, the connecting section is transmission-connected to the driving motor, and the driving motor drives the connecting section to drive the stirring section to rotate circumferentially.

6. A frying device for producing dipping sauce according to claim 5, characterized in that: The stirring section is provided with stirring claws outside, and a plurality of stirring claws are staggeredly arranged along the axial direction of the stirring section.

7. A frying device for producing dipping sauce according to claim 5, characterized in that: The stir-frying assembly also includes a flip wheel, which is sleeved on the stirring section and rotates with the stirring rod. A stir-frying rod is arranged outside the flip wheel, and a plurality of stir-frying rods are distributed at intervals along the axial direction of the flip wheel.

8. A frying device for producing dipping sauce according to claim 5, characterized in that: The openings are arranged on both sides of the pot body, and the two groups of stir-frying components are connected to the pot body through the openings on both sides respectively.

9. A frying device for producing dipping sauce according to claim 5, characterized in that: A sealing member is provided between the opening and the stirring rod.

10. A frying device for producing dipping sauce according to claim 1, characterized in that: The pot body comprises a main body and a drawer detachably connected to the main body, and the main body is provided with a drawer opening adapted to the drawer.

Images