A frying pan

Abstract

The utility model discloses a wok, including a plurality of wok bodies, a transmission shaft, a stirring motor and an electromagnetic coil in a vertical direction, wherein the bottom of each wok bottom is provided with an electromagnetic coil, adjacent wok bodies are fixedly connected by a connecting plate, a feed port and an exhaust port are provided on the top of each wok body, a discharge port is provided on the side wall of each wok body, the feed port of each wok body is connected with the discharge port of the adjacent wok body through a feed pipe, and each exhaust port is connected with an exhaust pipe; the transmission shaft vertically penetrates each wok body and is connected with the stirring motor by transmission, and a wok scraper is provided on the transmission shaft in each wok body. The utility model effectively solves the safety hazard of the existing wok body mainly heated by steam, each layer of the wok body of the wok is heated by an electromagnetic coil, and the space between two adjacent layers of the wok body is hollowed out, which ensures good ventilation and heat dissipation, and ensures that the bottom of the wok will not be deformed due to heat, thereby ensuring the transmission of the transmission shaft.

Description

Technical Field

[0001] The utility model relates to the technical field of steaming and frying equipment, in particular to a frying pan. Background Art

[0002] In the edible vegetable oil pressing process, the steaming and frying process is the key link. Steaming and frying is to treat the raw oil embryo under the action of heat, water and stirring for a certain period of time, so that the raw embryo undergoes certain physical changes and changes the structure of the particles, becoming a cooked embryo suitable for pressing or leaching.

[0003] Steaming and frying oil materials is carried out in a wok, which generally includes a wok body, a stirring motor, and some woks also include a steam pipe and a steam exhaust pipe. The outer wall of the wok body is a hollow outer wall, and a plurality of columns are welded and fixed in the hollow outer wall. Steam is used as a heating medium during steaming and frying, and a boiler is used as a heating carrier. For example, in the steaming and frying wok disclosed in publication number CN108485799A, the hollow outer wall of the steaming and frying chamber and the spaces between adjacent steaming and frying chambers are all steam outer cavities. The bottom of each layer of the steaming and frying chamber is easily deformed under high temperature and gravity, and is difficult to correct because it is wrapped as a whole by the steam outer cavity, posing a great safety hazard. Utility Model Content

[0004] The purpose of the utility model is to provide a frying pan to solve the problems raised in the above background technology.

[0005] To achieve the above-mentioned purpose, the utility model provides the following technical solutions: a frying pan, comprising a plurality of frying pan bodies, a transmission shaft, a stirring motor and an electromagnetic wire coil in a vertical direction, the bottom of each frying pan bottom is provided with an electromagnetic wire coil, adjacent frying pan bodies are fixedly connected by a connecting plate, a feed port and an exhaust port are provided on the top of each frying pan body, a discharge port is provided on the side wall of each frying pan body, the feed port of each frying pan body is connected with the discharge port of the adjacent frying pan body through a feed pipe, and each exhaust port is connected with an exhaust pipe;

[0006] The transmission shaft vertically penetrates through each frying pan body and is transmission-connected with the stirring motor. A frying pan scraper is arranged on the transmission shaft in each frying pan body.

[0007] Preferably, a reinforcing tube is sleeved on the transmission shaft between adjacent wok bodies, and reinforcing plates are horizontally fixed at the two end openings of the reinforcing tube. The reinforcing plates at the upper and lower ends of the reinforcing tube are respectively fixedly connected to the bottom and top of the upper and lower wok bodies.

[0008] Preferably, the stirring motor is arranged at the lower part of the lowest wok body, a support plate is sleeved on the transmission shaft between the stirring motor and the lowest wok body, the support plate is fixedly connected to the support legs, a reinforcement tube is sleeved on the transmission shaft between the support plate and the lowest wok body, reinforcement plates are horizontally fixed to the tube openings at both ends of the reinforcement tube, the reinforcement plate at the upper end of the reinforcement tube is fixedly connected to the lowest wok body, and the reinforcement plate at the lower end of the reinforcement tube is fixedly connected to the support plate.

[0009] Preferably, an observation and maintenance baffle is provided on the tube wall of the discharge tube.

[0010] Compared with the prior art, the beneficial effects of the utility model are:

[0011] 1. The frying pan proposed by the utility model effectively solves the problem of great potential safety hazards in the existing frying pans on the market that mainly use steam and heat-conducting oil as heating media. Each layer of the frying pan body in the utility model is heated by an electromagnetic coil, and the space between two adjacent layers of the frying pan body is hollowed out to ensure good ventilation and heat dissipation, and to ensure that the bottom of the pan will not be deformed due to heat, thereby not affecting the transmission of the transmission shaft.

[0012] 2. The bottom of each frying pan body in the utility model is reinforced by a reinforcement pipe and a reinforcement plate, which further ensures the stability of the frying pan body. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 This is a schematic diagram of the overall structure of the frying pan in the utility model;

[0014] Figure 2 It is a cross-sectional view of a frying pan in the utility model.

[0015] Among them, there are a wok bottom plate 1, supporting legs 2, a stirring motor 3, a reducer 4, a wok body 5, a transmission shaft 6, an electromagnetic wire reel 7, a connecting plate 8, a feeding pipe 9, an exhaust pipe 10, a wok scraper 11, a reinforcement pipe 12, a reinforcement plate 13, a support plate 14, and an observation and maintenance baffle 15. DETAILED DESCRIPTION

[0016] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0017] like Figure 1-2A wok shown in the figure comprises a wok bottom plate 1, a supporting leg 2, a stirring motor 3, a reducer 4, four wok bodies 5 in the vertical direction, a transmission shaft 6 and an electromagnetic wire coil 7, the supporting leg 2, the stirring motor 3 and the reducer 4 are all fixed on the wok bottom plate 1, the bottom wok body 5 is fixedly connected to the supporting leg 2, an electromagnetic wire coil 7 is arranged at the bottom of each wok bottom, adjacent wok bodies 5 are fixedly connected by a connecting plate 8, a feed port and an exhaust port are arranged at the top of each wok body 5, a discharge port is arranged on the side wall of each wok body 5, the feed port of each wok body 5 is connected to the discharge port of the adjacent wok body 5 through a feed pipe 9, and each exhaust port is connected to an exhaust pipe 10;

[0018] The transmission shaft 6 vertically penetrates each frying pan body 5 and drives the reducer 4 through the stirring motor 3. A frying pan scraper 11 is provided on the transmission shaft 6 in each frying pan body 5.

[0019] A reinforcing tube 12 is sleeved on the transmission shaft 6 between adjacent frying pan bodies 5, and reinforcing plates 13 are horizontally fixed at both ends of the reinforcing tube 12. The reinforcing plates 13 at the upper and lower ends of the reinforcing tube 12 are respectively fixedly connected to the bottom and top of the upper and lower frying pan bodies 5.

[0020] A support plate 14 is sleeved on the transmission shaft 6 between the stirring motor 3 and the bottom wok body 5, and the support plate 14 is fixedly connected to the support leg 2. A reinforcement tube 12 is sleeved on the transmission shaft 6 between the support plate 14 and the bottom wok body 5, and reinforcement plates 13 are horizontally fixed at the two end openings of the reinforcement tube 12. The reinforcement plate 13 at the upper end of the reinforcement tube 12 is fixedly connected to the bottom wok body 5, and the reinforcement plate 13 at the lower end of the reinforcement tube 12 is fixedly connected to the support plate 14.

[0021] The upper section of the feeding pipe 9 is square, and an observation and maintenance baffle 15 is provided on the pipe wall of the square section of the feeding pipe 9.

[0022] Working principle:

[0023] The stirring motor 3 is turned on, and the electromagnetic coil is connected to the power supply. The stirring motor 3 transmits the power to the transmission shaft 6 through the reducer 4. The transmission shaft 6 rotates and drives the wok scraper 11 to rotate. The stir-fried ingredients, such as sunflower seeds, are added from the top of the wok body 5 of the uppermost layer. The stir-fried ingredients are continuously stir-fried under the action of the wok scraper 11, and then fall into the discharge pipe 9 from the discharge port and enter the wok body 5 of the next layer. The above stir-frying action is repeated until it is discharged from the discharge port on the wok body 5 of the lowermost layer. During the stir-frying process, the exhaust pipe 10 is used to discharge the smoke.

[0024] The wok in this embodiment effectively solves the problem of the existing wok body 5 on the market that mainly uses steam and heat-conducting oil as the heating medium, which has a great potential safety hazard. Each layer of the wok body 5 is heated by an electromagnetic coil, and the space between two adjacent layers of the wok body 5 is hollowed out, which ensures good ventilation and heat dissipation, and ensures that the bottom of the wok will not be deformed due to heat, thereby not affecting the transmission of the transmission shaft 6. In addition, the bottom of each wok body 5 is reinforced by a reinforcement tube 12 and a reinforcement plate 13, which further ensures the stability of the wok body 5.

[0025] The lowermost frying pan body 5 of the utility model can be provided with a flap to adjust the discharge speed of the frying materials and ensure the frying time of the frying materials in the frying pan.

[0026] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A frying pan, characterized in that: It includes a plurality of wok bodies, a transmission shaft, a stirring motor and an electromagnetic wire coil in a vertical direction, wherein the bottom of each wok body is provided with an electromagnetic wire coil, adjacent wok bodies are fixedly connected by a connecting plate, a feed port and an exhaust port are provided on the top of each wok body, a discharge port is provided on the side wall of each wok body, the feed port of each wok body is connected with the discharge port of the adjacent wok body through a feed pipe, and each exhaust port is connected with an exhaust pipe; The transmission shaft vertically penetrates through each frying pan body and is transmission-connected with the stirring motor. A frying pan scraper is arranged on the transmission shaft in each frying pan body.

2. A frying pan according to claim 1, characterized in that: A reinforcing tube is sleeved on the transmission shaft between adjacent frying pan bodies, and reinforcing plates are horizontally fixed at the two ends of the reinforcing tube. The reinforcing plates at the upper and lower ends of the reinforcing tube are respectively fixedly connected to the bottom and top of the upper and lower frying pan bodies.

3. A frying pan according to claim 1, characterized in that: The stirring motor is arranged at the lower part of the wok body of the lowest layer, a support plate is sleeved on the transmission shaft between the stirring motor and the wok body of the lowest layer, the support plate is fixedly connected to the support legs, a reinforcement tube is sleeved on the transmission shaft between the support plate and the wok body of the lowest layer, reinforcement plates are horizontally fixed at the tube openings at both ends of the reinforcement tube, the reinforcement plate at the upper end of the reinforcement tube is fixedly connected to the wok body of the lowest layer, and the reinforcement plate at the lower end of the reinforcement tube is fixedly connected to the support plate.

4. A frying pan according to claim 1, characterized in that: An observation and maintenance baffle is arranged on the pipe wall of the discharge pipe.

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