Household garlic peeler

Abstract

The utility model discloses a household garlic peeler which comprises a base, first cutting parts arranged on the base in pairs and a pressing part used for being matched with the first cutting parts to extrude garlic cloves, and the first cutting parts are used for cutting garlic skins and being matched with the pressing part to extrude garlic flesh; a gap is formed between every two adjacent first cutting components, when the first cutting components are matched with the pressing component to extrude garlic meat, the garlic meat enters the gaps, openings are formed between every two adjacent first cutting components, and the garlic meat in the gaps is separated from the gaps through the openings; the distance between the top ends of the adjacent first cutting parts is gradually increased towards the base; and a pressing block is arranged on the pressing part and is used for pressing garlic cloves downwards and pressing the garlic cloves onto the first cutting part to be matched with the cutting part to cut garlic skins and extrude garlic flesh. According to the scheme, garlic peels of garlic cloves can be peeled off, the problem that garlic juice enters hands and fingernail seams and is difficult to clean is solved, meanwhile, the garlic peeling efficiency can be improved, and the garlic peeler is more suitable for household scenes.

Description

Technical Field

[0001] The utility model relates to a living tool, in particular to a household garlic peeler. Background Art

[0002] Garlic has a unique smell and is loved by the public as one of the important seasonings in restaurants and home cooking. However, there is a layer of garlic skin on the surface of garlic cloves, which is firmly attached to the surface of garlic meat. Before using garlic, the garlic skin needs to be peeled off first. Peeling garlic skin is very difficult and needs to be removed little by little with fingernails. On the one hand, garlic juice is easy to leave in the nail crevices, resulting in the garlic smell in the nail crevices for a long time. Garlic juice is very irritating to the skin and can easily damage the skin. In some commercial garlic peelers, a large number of garlic cloves need to be put in at the same time for peeling garlic, and the garlic cloves will bump into each other during the peeling process and cannot be preserved for a long time. Except for some commercial scenarios such as restaurants that use a large amount of garlic and supplying garlic to hotels, it is difficult to use in ordinary household scenarios.

[0003] Although there are many household garlic cutters on the market that can mash garlic, the garlic skin still needs to be peeled manually, and there is still no way to solve the problem of peeling garlic at home. Therefore, there is a need to improve how to peel garlic. Utility Model Content

[0004] In view of the deficiencies in the prior art, the purpose of the utility model is to provide a household garlic peeler, which can peel the garlic skins of garlic cloves, thereby avoiding the problem of garlic juice entering the hands and nail crevices and being difficult to clean, while also being able to improve the efficiency of peeling garlic and being more suitable for household scenarios.

[0005] To achieve the above-mentioned purpose, the utility model provides the following technical solutions: a household garlic peeler, comprising a base, a first cutting component arranged in pairs on the base, and a pressing component for cooperating with the first cutting component to squeeze the garlic cloves, wherein the first cutting component is used to cut the garlic skin and cooperate with the pressing component to squeeze out the garlic flesh;

[0006] There is a gap between adjacent first cutting parts. When the first cutting parts cooperate with the pressing part to squeeze out the garlic meat, the garlic meat enters the gap. There is an opening between adjacent first cutting parts, and the garlic meat in the gap escapes from the gap through the opening.

[0007] As a further improvement of the present invention, the distance between the top ends of adjacent first cutting components gradually increases toward the base.

[0008] As a further improvement of the utility model, the base is further provided with a plurality of second cutting components arranged in pairs, and the two second cutting components in a paired relationship are respectively located on both sides of the paired first cutting components;

[0009] When the number of the second cutting components is two pairs or more, they are sequentially distributed on both sides of the first cutting component.

[0010] As a further improvement of the present invention, the top ends of the first cutting member and the second cutting member are located on a V-shaped or U-shaped track.

[0011] As a further improvement of the present invention, the distance between the top end of the first cutting member and the adjacent second cutting member gradually increases toward the base; and / or,

[0012] The intervals between the top ends of adjacent second cutting members gradually increase toward the base.

[0013] As a further improvement of the utility model, a pressing block is provided on the pressing component, and the pressing block is used to press the garlic cloves downward and press the garlic cloves downward onto the first cutting component, cooperating with the cutting component to cut the garlic skin and squeeze out the garlic flesh;

[0014] A groove is provided on the lower pressing block at a position corresponding to at least one of the first cutting member or the second cutting member, for the top end of the first cutting member or the second cutting member to enter; or

[0015] A groove is formed between the pressing block and the pressing component, for the top end of the first cutting component or the second cutting component to enter.

[0016] As a further improvement of the present invention, the end of the first cutting component corresponding to the garlic clove is a blunt surface.

[0017] As a further improvement of the present invention, notches are provided on several of the first cutting parts or the second cutting parts at positions for placing garlic cloves, and the positions of the notches on several of the first cutting parts or the second cutting parts correspond to each other and cooperate with each other for placing garlic cloves.

[0018] As a further improvement of the present invention, the spacing between adjacent first cutting parts is 3-25 mm.

[0019] As a further improvement of the present invention, the spacing between adjacent first cutting parts is 10-15 mm.

[0020] As a further improvement of the present invention, when the distance between adjacent first cutting parts is 5 mm, the angle formed by the faces of the adjacent first cutting parts that are away from each other does not exceed 54°; or

[0021] When the distance between adjacent first cutting members is 10 mm, the angle formed by the faces of the adjacent first cutting members that are away from each other does not exceed 104°; or

[0022] When the distance between adjacent first cutting parts is 15 mm, the angle formed by the faces of adjacent first cutting parts that are away from each other does not exceed 124°.

[0023] As a further improvement of the utility model, a plurality of guide rods are arranged on the pressing component, and a plurality of positioning grooves are arranged on the base. When the pressing component presses down the garlic cloves, the guide rods move in the positioning grooves to guide the pressing block to cooperate with the cutting component to cut the garlic skin and squeeze out the garlic meat.

[0024] The beneficial effects of the utility model include providing a solution to alleviate the problem of garlic juice remaining in the fingers and nail crevices caused by peeling garlic skin with fingers, and the utility model has a simple structure and can be implemented by injection molding, 3D printing, etc. The utility model adopts a cutting and extrusion method, forms an opening in the garlic skin by cutting, and squeezes out the garlic flesh. In addition, there are openings between the cutting parts, which can make it easier for the garlic flesh between adjacent cutting parts to come out, making it convenient to peel garlic and take out the garlic flesh, which is particularly suitable for home use. In addition, the effect of increasing the gap between the first cutting parts is used to prevent the garlic flesh from getting stuck in the gap, so that the garlic flesh can be further taken out, and the pressing block can be more easily matched with the first cutting part, so that the cutting and squeezing effects are better. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a schematic diagram of the structure of an embodiment of five cutting components of the utility model;

[0026] Figure 2 It is a schematic diagram of the coordination structure of five cutting components and a pressing component of the utility model;

[0027] Figure 3 It is a schematic diagram of the base structure of five cutting components of the utility model;

[0028] Figure 4 This is a schematic diagram of the structure of the pressing component of the utility model;

[0029] Figure 5 It is a schematic diagram of the coordination structure of three cutting components and a pressing component of the utility model;

[0030] Figure 6 This is a schematic structural diagram of another embodiment of the utility model with three cutting components;

[0031] Figure 7 It is a schematic diagram of the structure of two cutting components of the present utility model;

[0032] Figure 8 This is a schematic structural diagram of another embodiment of two cutting components of the utility model;

[0033] Fig. 9It is a schematic diagram of the structure of an embodiment of four cutting components of the utility model;

[0034] Fig.10 This is a schematic diagram of the three-dimensional structure of a cutting component with a notch according to an embodiment of the utility model;

[0035] Fig.11 This is a schematic diagram of a top view of a cutting component with a notch according to an embodiment of the utility model;

[0036] Fig.12 It is a line graph of the cutting component spacing experiment of the utility model;

[0037] Fig.13 The utility model is a record table of peeling effects of garlic cloves at different intervals.

[0038] Reference numerals: 1. base; 2. garlic peeling mechanism; 211. first cutting member; 212. second cutting member; 22. pressing member; 221. pressing block; 222. groove; 23. gap; 24. opening; 3. guide rod; 4. positioning groove; 5. notch. DETAILED DESCRIPTION

[0039] The present invention will be further described below with reference to the embodiments shown in the accompanying drawings.

[0040] Reference Figure 1-13 As shown,

[0041] A household garlic peeler comprises a base 1, a first cutting component 211 arranged on the base 1, and a pressing component 22 for cooperating with the first cutting component 211 to squeeze garlic cloves, wherein the first cutting component 211 is used to cut the garlic skin and cooperate with the pressing component 22 to squeeze out the garlic flesh;

[0042] There is a gap 23 between adjacent first cutting parts 211. When the first cutting parts 211 cooperate with the pressing part 22 to squeeze out the garlic, the garlic enters the gap 23. There is an opening between adjacent first cutting parts 211, and the garlic in the gap 23 escapes from the gap 23 through the opening.

[0043] The first cutting components 211 in this embodiment are arranged in pairs and cooperate with each other to cut the garlic cloves.

[0044] In the initial state, the base 1 is separated from the pressing member 22, and the first cutting member 211 on the base 1 is fixedly connected to the base 1, which can be specifically integrally formed or fixed with screws. The cutting effect of the first cutting member 211 on the garlic clove is the cutting effect caused by the garlic clove being pressed against the first cutting member 211, which mainly produces the effect of cutting the garlic clove and squeezing the garlic flesh with the pressing member 22. In a specific application, the first cutting member 211 does not directly cut the garlic clove, but cuts the garlic skin on the garlic clove, so that a certain opening is generated in the garlic skin. Based on the effect of the opening, the first cutting member 211 and the pressing member 22 are squeezed to squeeze the garlic flesh out of the opening. With the downward pressure of the pressing member 22, the garlic flesh can be squeezed out, and the garlic skin corresponding to the side of the pressing member 22 will not be cut. Therefore, when squeezing the garlic flesh, the connection state of the garlic skin corresponding to the side of the pressing member 22 can be maintained, and the garlic skin can be taken out more conveniently and more completely after peeling the garlic.

[0045] The two first cutting parts 211 can both cut the garlic cloves to form two openings, which has a better garlic peeling effect for some slightly larger garlic cloves. The gap 23 between the two first cutting parts 211 is also convenient for squeezing out the garlic flesh. After squeezing out, the garlic flesh can be taken out from the gap 23 by turning it upside down, knocking it, or scraping it out. The use of the two first cutting parts 211 can also facilitate the support of the garlic cloves. The garlic cloves are placed on the support surface formed by the two first cutting parts 211 to produce a support effect, which is convenient for users to use.

[0046] There is an opening 24 between the two first cutting parts 211, that is, the garlic meat between the two first cutting parts 211 can be taken out from the side opening 24, which is convenient for slapping the base 1 from the side or removing the garlic meat from the side, and the operation is more convenient.

[0047] It should be noted that the cutting mentioned in this solution refers to the process in which the cutting component cooperates with the pressing component to produce an extrusion effect to force the cutting component to enter the garlic clove to form an opening in the garlic skin, not cutting back and forth to form an opening. At the same time, the cutting in the name of the cutting component does not refer to a functional description of cutting back and forth, but is only used as a component name to refer to the action of entering the garlic clove to tear / tear / break the garlic skin. It should also be noted that in the process of the cutting component cooperating with the pressing component to perform extrusion, it is inevitable that the garlic skin will burst and the opening will be inconsistent with the opening expected to be cut by the cutting component. However, this problem is due to the individual case of each garlic skin and will not affect the actual effect of squeezing out the garlic meat. Therefore, although this individual case does not form an opening as initially expected by the cutting component in this solution, it is itself an opening produced by the cooperation and extrusion of the cutting component and the pressing component.

[0048] In order to further facilitate the removal of the garlic and prevent the garlic from being stuck in the gap 23 between the two first cutting parts 211, the spacing between the tops of the adjacent first cutting parts 211 gradually increases toward the base 1. This solution means that the gap 23 between the two first cutting parts 211 gradually increases from the end to the bottom, and the gap 23 at the end is smaller, which is convenient for controlling the size of the garlic. As the garlic enters the gap 23, the gap 23 becomes larger, which can prevent the garlic from being squeezed between the gap 23 and causing the garlic to be stuck in the gap 23. Combined with the lateral opening 24, the garlic can be quickly poured out or taken out from the lateral opening 24, making it easier to take out the garlic. The garlic in the gap 23 can even be poured out from the opening 24 by a simple pouring action.

[0049] In the preferred embodiment, the top of the first cutting component 211 is a blunt surface, which can be a 0.5 mm thick flat angle. The flat angle structure can cooperate with the pressing component 22 to press down to achieve the squeezing effect, instead of directly entering the garlic clove like a sharpened blade without squeezing effect.

[0050] In a further configuration, based on the aforementioned truncated surface solution or a separate solution, the truncated surface of the first cutting component 211 corresponding to one end of the garlic clove tends to be triangular, and the tip is the top end of the first cutting component 211, which is used to cut the garlic skin and cooperate with the pressing component 22 to squeeze out the garlic flesh. This feature means that the first cutting component 211 forms a structure similar to a triangle at one end of the garlic clove, and the tip position is not necessarily the tip shape of a triangle, and there may be a chamfered or rounded corner or a flat angle, but the overall shape tends to be triangular. The triangular shape can have the effect of spreading the garlic clove outward, can cut or tear the garlic flesh, and facilitate the squeezing of the garlic flesh.

[0051] In the above scheme, the implementation of the first cutting parts 211 arranged in pairs is described. In fact, an additional cutting part can be separately arranged between the two first cutting parts 211. In this case, two first cutting parts 211 and an additional cutting part located between the two first cutting parts 211 will be formed, forming three parts. At this time, the number of cutting parts is three, and they are arranged in sequence. Based on the above scheme, the first cutting part, the second cutting part, and the third cutting part are referred to, and they are arranged in order. The high and low arrangements that can be formed are described with 1 being low, 2 being medium, and 3 being high: 333, 332, 331, 322, 321, 222, 221, 211, 111, or 333, 323, 322, 313, 312, 311, 222, 212, 211, 111. Of course, the above arrangement does not distinguish between left and right. The first cutting part can be on the left or right of the second cutting part.

[0052] Under the above arrangement rules, the three cutting parts can produce better support and can also make more cutting openings for the garlic cloves, so that the garlic can be squeezed out more evenly and quickly, and the dead corners of the extruded garlic can be reduced, so as to increase the extrusion rate.

[0053] Different arrangement styles can satisfy different garlic clove shapes. In fact, the arrangement scheme with a depression in the middle is the best. For example, the arrangements 323, 313, 312, and 212 can better fit the curved shape of the garlic cloves. After placing the garlic cloves, the pressing component 22 is used to press down to reduce the sliding of the garlic cloves, thereby achieving a better matching effect.

[0054] In fact, a certain angle can be set between adjacent first cutting parts 211, so that the first cutting parts 211 can be arranged radially with the position of the garlic clove as the center. At this time, the first cutting parts 211 can also fit the curved surface of the garlic clove more closely, and at the same time, a gradually increasing structure of the gap 23 can be formed more naturally.

[0055] In a further configuration, a plurality of second cutting members 212 arranged in pairs are further arranged on the base, and the two second cutting members 212 in a paired relationship are respectively located on both sides of the paired first cutting members 211;

[0056] When the number of the second cutting members 212 is two pairs or more, they are sequentially distributed on both sides of the first cutting member 211 .

[0057] This solution is equivalent to adding a second cutting component 212 outside the two first cutting components 211, and combined with the above-mentioned optional additional cutting components, four or five cutting components can be formed.

[0058] Reference Figure 1 , 2 , 3, 9, 10, and 11, four or five cutting parts are used as an example for explanation:

[0059] Four or five cutting parts can more easily surround the garlic cloves, and when arranged radially, it is easier to form a solution that fits the curved surface of the garlic cloves. Moreover, the arrangement based on the above solution can adapt to different garlic peeling modes, and can be set according to different garlic varieties and sizes to produce product specifications with different height distributions.

[0060] In particular, the top ends of the first cutting member 211 and the second cutting member 212 are located on a V-shaped or U-shaped track.

[0061] At this time, the larger garlic cloves will be cut and squeezed by the second cutting component 212 on the outside first, so that the parts at both ends of the garlic cloves are separated. At this time, as the garlic cloves continue to be squeezed, they will cooperate with the first cutting component 211 to cut and squeeze, so that the larger garlic cloves can be initially separated and squeezed, making the squeezing effect of the garlic meat more stable and able to produce an adaptation effect on the size of the garlic cloves. If the smaller garlic cloves are smaller than the distance between the two second cutting components 212, they will be directly cut and squeezed by the first cutting component 211.

[0062] The specific connection relationship between the first cutting member 211 and the second cutting member 212 and the base 1 can be implemented in the following two ways:

[0063] 1. The first cutting member 211 and the second cutting member 212 are integrally formed with the base 1. The base 1 and the first cutting member 211 and the second cutting member 212 can all be made of plastic material and are directly integrally formed through a mold, which can facilitate processing and production.

[0064] 2. The first cutting part 211 and the second cutting part 212 are connected to the base 1 through a connecting piece, and the connecting piece is fixedly connected to the base 1, and the first cutting part 211 and the second cutting part 212 are fixedly connected to the connecting piece. The base 1 and the first cutting part 211 and the second cutting part 212 are split structures, and the first cutting part 211 and the second cutting part 212 can be installed on the connecting piece first, wherein the number of the first cutting part 211 and the second cutting part 212 can be multiple, and they are all connected by being installed on the connecting piece, and then installed on the base 1 through the connecting piece. The specific connecting piece can be fixed to the base 1 by screws, or welded to the base 1, or plugged into the base 1; the first cutting part 211 and the second cutting part 2121 can be welded to the connecting piece, plugged into the connecting piece, or fixed to the connecting piece by screws.

[0065] Based on the second solution, there may be a spacing space between the connecting member and the bottom of the base 1, so that the first cutting member 211 and the second cutting member 212 can be suspended in the air. At this time, the garlic meat can be squeezed into the gap 23 between the adjacent first cutting members 211 or the second cutting members 212 and then directly fall to the position of the spacing space, and can also be easily taken out. The position of the spacing space is actually the opening 24 between the adjacent first cutting members 211, and the position of the opening 24 faces the base 1. The garlic meat in the gap 23 falls from the position of the opening 24 onto the base 1.

[0066] In further optimization based on any of the above implementation schemes, a pressing block 221 is provided on the pressing component 22, and the pressing block 221 is used to press the garlic cloves down and press the garlic cloves down to the first cutting component 211 or the second cutting component 212, and cooperate with the first cutting component 211 and the second cutting component 212 to cut the garlic skin and squeeze out the garlic meat.

[0067] The pressing block 221 can cooperate with the garlic cloves to press down, and can apply pressure to the garlic cloves more directly. Moreover, the pressing block 221 is provided on the pressing component 22, and the pressing block 221 is also more convenient to adjust the shape, so that the pressing block 221 can be more convenient to cooperate with multiple cutting components. For example, when multiple cutting components are arranged in the aforementioned radial shape, the shape can be adjusted so that the pressing block 221 can be adapted to the shape formed by the ends of the first cutting component 211 and the second cutting component 212, thereby improving the squeezing effect on the garlic cloves.

[0068] As a preferred solution for improving the garlic extrusion effect, a groove 222 is provided on the lower pressing block 221 at a position corresponding to at least one of the first cutting component 211 or the second cutting component 212, for the top end of the first cutting component 211 or the second cutting component 212 to enter; or a groove 222 is formed between the lower pressing block 221 and the lower pressing component 22, for the top end of the first cutting component 211 or the second cutting component 212 to enter.

[0069] The groove 222 can be entered by the first cutting component 211 or the second cutting component 212, and the size is adjusted to be close to the thickness of the first cutting component 211 or the second cutting component 212. After the garlic skin is cut, the first cutting component 211 or the second cutting component 212 will enter the groove 222, and the first cutting component 211 or the second cutting component 212 will move into the groove 222 with the garlic cloves and garlic skins. At this time, the opening of the groove 222 can squeeze the garlic meat, so that the garlic meat can be squeezed out better.

[0070] Since the garlic cloves may slide when squeezed, the problem of the garlic cloves falling off due to sliding can be overcome to a certain extent according to the working length of the pressing block 221 and the cutting member. However, the cost is also increased to a certain extent. In order to better stabilize the garlic cloves while controlling the cost, the positions for placing the garlic cloves on the first cutting members 211 or the second cutting members 212 are provided with notches 5. The positions of the notches 5 on the first cutting members 211 or the second cutting members 212 correspond to each other and cooperate with each other for the placement of the garlic cloves.

[0071] The position of the notch 5 can provide a certain limiting effect for the garlic cloves. After the garlic cloves are placed at the notch 5, the garlic cloves are not easy to slide on the first cutting part 211 and the second cutting part 212 when the lower pressing block 221 is squeezed, so that the cooperation between the lower pressing block 221 and the first cutting part 211 and the second cutting part 212 is more stable, and the cost control is better.

[0072] Preferably, the opening of the notch 5 corresponding to the garlic clove is expanded. The expanded setting can make the garlic clove more stable in the limiting effect and can adapt to garlic cloves of more sizes.

[0073] Of course, the depth and size of the notch 5 need to be controlled to prevent the garlic cloves from being embedded in the notch 5, resulting in the inability of the pressing block 221 and the first cutting component 211 or the second cutting component 212 to cooperate in cutting the garlic cloves. The notch 5 only serves as a limit, so it only needs to have a slight sinking, and only needs to be able to allow the pressing block 221 to stably press down the garlic cloves. When the first cutting component 211 or the second cutting component 212 enters the garlic cloves, it will be difficult for the garlic cloves to slide.

[0074] In further optimization, the position of the expanded opening corresponding to the surface of the first cutting component 211 or the second cutting component 212 can be rounded. Since the garlic cloves and the lower pressing block 221 are mainly matched by extrusion, the setting of the rounded corners can increase the service life. When the first cutting component 211 or the second cutting component 212 is made of plastic or other materials, there may be a problem of low strength. The rounded corners can make the edge of the expanded opening not easy to break, which on the one hand extends the service life, and on the other hand prevents the component from breaking and entering the garlic meat, affecting safety.

[0075] In a further configuration, in order to facilitate the first cutting member 211 and the second cutting member 212 to cooperate with the groove 222, a plurality of guide rods 3 are provided on the pressing member 22, and a plurality of positioning grooves 4 are provided on the base 1. When the pressing member 22 presses down the garlic cloves, the guide rods 3 are located in the positioning grooves 4 and move to guide the pressing block 221 to cooperate with the first cutting member 211 and the second cutting member 212 to cut the garlic skin and squeeze out the garlic meat. It should be noted that the positioning groove 4 can be a through groove or a non-through groove, as long as the guide rods 3 can move inside.

[0076] The cooperation between the guide rod 3 and the positioning groove 4 can form a guiding effect of the pressing component 22. The guide rod 3 is inserted into the positioning groove 4 and moves, so that the pressing component 22 has a positioning effect when performing the pressing action, and the groove 222 on the pressing block 221 can be aligned with the first cutting component 211 or the second cutting component 212, so that the garlic skin cutting and garlic meat squeezing effects are more stable and convenient for users to use.

[0077] When in use, first the pressing component 22 can be separated from the base 1, and the garlic cloves can be placed on the first cutting component 211 or the second cutting component 212. The garlic cloves can be supported by the first cutting component 211 or the second cutting component 212. After the garlic cloves are placed, the guide rod 3 on the pressing component 22 is aligned with the positioning groove 4, so that the position of the first cutting component 211 or the second cutting component 212 and the groove 222 can also be naturally aligned. At this time, the pressing component 22 is pressed down, and the pressing block 221 presses down the garlic cloves to cut the garlic skin and squeeze out the garlic meat, and then the garlic meat is allowed to come out through the opening 24, thereby completing one garlic peeling.

[0078] As parameter optimization, the following experimental data are provided for those skilled in the art to select the size of the gap 23 between adjacent first cutting members 211 , the angle between the ends of the first cutting members 211 , and the like.

[0079] Experiment of gap size between adjacent cutting parts (in the experiment, the shaft is described as the first cutting part 211)

[0080] 1. Purpose

[0081] The optimal horizontal distance range between two adjacent axes of the garlic peeler was determined through experiments to meet the requirement of achieving a peeling effect of more than 2 / 3. The effects of different spacings (3, 5, 10, 15, 20, 25, 30 mm) on the peeling effect of various types of garlic (large cloves, medium cloves, and small cloves) were studied.

[0082] 2. Experimental Background

[0083] The design of the garlic peeler needs to adapt to garlic cloves of different sizes. The axis spacing is a key factor affecting the peeling effect. By optimizing the spacing through experiments, the versatility and efficiency of the garlic peeler can be improved. The base is made using 3D printing technology to ensure the accuracy and repeatability of the experiment.

[0084] 3. Experimental Materials and Equipment

[0085] 3.1 Garlic classification

[0086] Use a digital scale to weigh the garlic and classify it into three categories:

[0087] - Large garlic cloves: single clove weight ≥ 5 grams.

[0088] - Medium clove garlic: Single clove weighs 3.3-5 grams.

[0089] - Small cloves of garlic: Single clove weighs 2.5-3.2 grams.

[0090] 3.2 3D printed base and press-down parts

[0091] Design software: Use Solid Works to design the base model.

[0092] Printing equipment: FDM 3D printer.

[0093] Printing material: PLA.

[0094] Base specifications:

[0095] - Base size: designed according to experimental requirements.

[0096] - Cutting parts spacing: 3, 5, 10, 15, 20, 25 mm respectively.

[0097] - Cutting part thickness: designed according to actual needs (such as 5 mm).

[0098] 3.3 Other equipment

[0099] - Measuring tools: electronic scale (for weighing garlic), calipers (for measuring spacing).

[0100] - Recording tools: experimental record sheet, camera (used to record the peeling effect).

[0101] 4. Experimental Methods

[0102] 4.1 Garlic Classification

[0103] Use a digital scale to weigh and sort the garlic into four categories (large cloves, medium cloves, and small cloves).

[0104] 4.2 Base preparation

[0105] 1. Use a 3D printer to print bases with different axis spacings (3, 5, 10, 15, 20, 25, 30 mm).

[0106] 2. Check the print quality of each base to ensure that the axle spacing is accurate and the structure is stable.

[0107] 4.3 Experimental Procedure

[0108] 1. Perform 50 peeling tests on each type of garlic at each spacing.

[0109] 2. After each experiment, evaluate the peeling effect:

[0110] Success: The peeled area should reach more than 50% of the total area of ​​the garlic clove.

[0111] Failure: The peeling area does not reach 50%.

[0112] 3. Record the peeling ratio results for each experiment.

[0113] 4.4 Data Recording

[0114] Use the lab record sheet to record the following information for each lab:

[0115] 1. Garlic category. 2. Interaxial distance. 3. Peeling effect (peeling percentage).

[0116] 5. Experimental Results

[0117] 5.1 Data Table

[0118] Table 1 Average peeling rate

[0119] spacing Small clove of garlic (average) Medium clove garlic (average) Large clove of garlic (average) Overall average 3 48.68% 50.40% 56.60% 51.89% 5 41.80% 76.08% 58.54% 58.81% 10 89.54% 80.88% 87.46% 85.96% 15 50.12% 78.38% 81.58% 70.03% 20 42.08% 83.14% 81.54% 68.92% 25 2.64% 3.26% 28.54% 11.48% 30 0.00% 0.00% 19.38% 6.46%

[0120] Fig.13 Shown in the table is a record of the peeling results of garlic cloves at different intervals.

[0121] 5.2 Chart Display

[0122] use Fig.12 The line chart shown in shows the peeling rate (percentage) of various types of garlic at different intervals.

[0123] In the figure, the X-axis is the spacing (mm) and the Y-axis is the peeling rate (%).

[0124] 6. Data Analysis

[0125] 6.1 Trend analysis - Analyze the influence trend of different spacing on the peeling effect of various types of garlic.

[0126] The average peeling rate of garlic increased with the increase of the spacing between 3-10 mm, and decreased with the increase of the spacing between 20-30 mm. The average peeling rate of garlic was almost zero with the spacing of 30 mm.

[0127] 6.2 Optimal Spacing Range - The optimal spacing range is determined based on the peeling rate.

[0128] When the spacing is 10-20 mm, the peeling rate of all types of garlic reaches more than 70%.

[0129] 6.3 Available Effective Range.

[0130] Peeling greater than 50% is effective, and experiments have shown that the effective usable distance is between 3-25 mm.

[0131] 7. Conclusion

[0132] The optimal spacing range is 10-15 mm, which can meet the requirement of more than 2 / 3 peeling effect of various types of garlic. Large cloves of garlic have a strong adaptability to spacing, while small cloves of garlic are more sensitive to spacing.

[0133] Experiments on the angle between the ends of the cutting parts (in the experiments, the shaft is described as the cutting part)

[0134] 1. Purpose

[0135] The maximum allowable angle between two adjacent axes of garlic splitting was determined through experiments to ensure that the middle clove of garlic can be pressed down smoothly and split. The effect of the angle between the two axes on the splitting effect was studied under different axis spacings (5 mm, 10 mm, and 15 mm).

[0136] 2. Experimental Background

[0137] The design of the base needs to adapt to garlic cloves of different sizes. The angle between the two axes is a key factor affecting the segmentation effect. By optimizing the angle through experiments, the versatility and efficiency of the base can be improved. All experiments were conducted using medium-sized garlic cloves because the size of medium-sized garlic cloves is representative. If medium-sized garlic cloves cannot be segmented, the solution is not feasible.

[0138] 3. Experimental Materials and Equipment

[0139] 3.1 Garlic classification

[0140] - Use medium cloves of garlic (single clove weighing 3.3-5 g) for the experiment.

[0141] 3.2 3D Printed Base

[0142] - Design software: Use Solid Works to design the base model.

[0143] - Printing equipment: 3D printer (FDM).

[0144] - Printing Material: PLA.

[0145] - Base Specifications:

[0146] - Cutting parts spacing: 5 mm, 10 mm, 15 mm.

[0147] - Cutting part shape: 1 mm wide at the tip, 12 degrees angle, widening downwards.

[0148] - Angle range: designed according to experimental requirements (such as 80 degrees, 100 degrees, 120 degrees, etc.).

[0149] 3.3 Other equipment

[0150] - Measuring tools: electronic scale (for weighing garlic), calipers (for measuring distances and angles).

[0151] - Recording tools: experimental record sheet, camera (used to record the garlic peeling effect).

[0152] 4. Experimental Methods

[0153] 4.1 Base preparation

[0154] 1. Use a 3D printer to print bases with different axis spacing (5 mm, 10 mm, 15 mm) and different angles (such as 30 degrees, 80 degrees, 100 degrees, 120 degrees).

[0155] 2. Check the print quality of each base to ensure that the axis spacing and angle are accurate and the structure is stable.

[0156] 4.2 Experimental Procedure

[0157] 1. Test the segmentation effect of different angles at each axis spacing.

[0158] - At 15mm spacing, test angles of 120, 100 and 80 degrees.

[0159] - At 10mm spacing, test angles of 100, 80 and 60 degrees.

[0160] - At 5mm spacing, test the angles of 40, 30 and 20 degrees.

[0161] 2. Pressing direction:

[0162] The pressing direction is, for example, Figure 8 As the vertical direction of the line connecting the two axis vertices in the front view, that is, the pressure device applies pressure from top to bottom perpendicularly to the line connecting the two axis vertices.

[0163] 3. After each experiment, evaluate the segmentation effect:

[0164] - Success: The garlic clove is pressed down smoothly between the two axes and split.

[0165] - Failure: The garlic clove cannot be pressed down between the two axes or is not completely split.

[0166] 4. Record the results (success or failure) and abnormal situations of each experiment.

[0167] 4.1 Data Recording

[0168] Use the lab record sheet to record the following information for each lab:

[0169] 1. Axis spacing (mm). 2. Angle between the two axes (degrees). 3. Angle between the outer axes (degrees). 4. Segmentation effect (successful or failed).

[0170] 5. Experimental Results

[0171] 5.1 Data Table

[0172] Table 3 Axis angle experiment

[0173] Axle spacing (mm) Angle between two axes (degrees) External axis angle (degrees) Number of experiments Number of successes Success rate Remark 5 20 44 50 49 96% Complete success 5 30 54 50 8 16% Partial success 5 40 64 50 0 0% Indivisible 10 60 84 50 49 98% Complete success 10 80 104 50 6 12% Partial success 10 100 124 50 0 0% Indivisible 15 80 104 50 48 96% Complete success 15 100 124 50 12 24% Partial success 15 120 144 50 0 0% Indivisible

[0174] 5.2 Results Analysis

[0175] 5mm Pitch:

[0176] The segmentation effect with the two-axis angle of 20, 30, and 40 degrees was tested, and the corresponding outer axis angle was 44, 54, and 64 degrees. The experimental results show that when the outer axis angle reaches 54 degrees, the segmentation effect is significantly reduced and cannot meet the requirements. Therefore, the critical outer axis angle at 5 mm spacing is 54 degrees.

[0177] 10mm Pitch:

[0178] The segmentation effect of the two-axis angle of 60, 80, and 100 degrees was tested, and the corresponding outer axis angle was 84, 104, and 124 degrees. The experimental results show that when the outer axis angle reaches 104 degrees, the segmentation effect is significantly reduced and cannot meet the requirements. Therefore, the critical outer axis angle at 10 mm spacing is 104 degrees.

[0179] 15mm Pitch:

[0180] The segmentation effect of the two-axis angle of 80, 100, and 120 degrees was tested, and the corresponding outer axis angles were 104, 124, and 144 degrees. The experimental results show that when the outer axis angle reaches 124 degrees, the segmentation effect is significantly reduced and cannot meet the requirements. Therefore, the critical outer axis angle at 15 mm spacing is 124 degrees.

[0181] 5.4 Summary of rules

[0182] The experimental results show that as the distance between the axes increases, the critical external axis angle gradually increases. Specifically:

[0183] 5mm pitch: critical external axis angle is 54 degrees. 10mm pitch: critical external axis angle is 104 degrees. 15mm pitch: critical external axis angle is 124 degrees.

[0184] 6. Conclusion

[0185] The critical external axis angle under different axis spacing was determined through experiments: 5 mm spacing: critical external axis angle is 54 degrees. 10 mm spacing: critical external axis angle is 104 degrees. 15 mm spacing: critical external axis angle is 124 degrees. These results provide important basis for the design of cutting parts.

[0186] The above-mentioned external axis angle refers to the angle formed by the two axes away from each other, and the two-axis angle refers to the angle formed by the two axes corresponding to each other. Figure 5 As shown in , the outer axis angle is determined by the angle of the inclined surface at the top end of the cutting part. Figure 8 As shown in the figure, the angle of 23 degrees is the angle between the two axes, and the angle of 35 degrees is the angle between the outer axes.

[0187] The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. For ordinary technicians in this technical field, some improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A household garlic peeler, characterized in that: It comprises a base, first cutting parts arranged in pairs on the base, and a pressing part for cooperating with the first cutting parts to squeeze the garlic cloves, wherein the first cutting parts are used to cut the garlic skin and cooperate with the pressing parts to squeeze out the garlic flesh; There is a gap between adjacent first cutting parts. When the first cutting parts cooperate with the pressing part to squeeze out the garlic meat, the garlic meat enters the gap. There is an opening between adjacent first cutting parts. The garlic meat in the gap escapes from the gap through the opening. The distance between the top ends of adjacent first cutting members gradually increases toward the base; The pressing component is provided with a pressing block, which is used to press the garlic cloves downward and press the garlic cloves downward onto the first cutting component, cooperating with the cutting component to cut the garlic skin and squeeze out the garlic meat.

2. The household garlic peeler according to claim 1, characterized in that: The base is also provided with a plurality of second cutting components arranged in pairs, and the two second cutting components in a pair are respectively located on both sides of the paired first cutting components; When the number of the second cutting components is two pairs or more, they are sequentially distributed on both sides of the first cutting component.

3. The household garlic peeler according to claim 2, characterized in that: The top ends of the first cutting member and the second cutting member are located on a V-shaped or U-shaped track.

4. The household garlic peeler according to claim 2, characterized in that: The distance between the top end of the first cutting member and the adjacent second cutting member gradually increases toward the base; and / or, The intervals between the top ends of adjacent second cutting members gradually increase toward the base.

5. The household garlic peeler according to claim 2, characterized in that: A groove is provided on the lower pressing block at a position corresponding to at least one of the first cutting member or the second cutting member, for the top end of the first cutting member or the second cutting member to enter; or A groove is formed between the pressing block and the pressing component, for the top end of the first cutting component or the second cutting component to enter.

6. The household garlic peeler according to any one of claims 1 to 5, characterized in that: The end of the first cutting component corresponding to the garlic clove is a blunt surface.

7. The household garlic peeler according to any one of claims 1 to 5, characterized in that: Notches are provided at positions for placing garlic cloves on a plurality of the first cutting parts or the second cutting parts, and the positions of the notches on the plurality of the first cutting parts or the second cutting parts correspond to each other and cooperate with each other for placing the garlic cloves.

8. The household garlic peeler according to any one of claims 1 to 5, characterized in that: The distance between the top ends of adjacent first cutting members is 3-25 mm.

9. The household garlic peeler according to any one of claims 1 to 5, characterized in that: The distance between the top ends of adjacent first cutting members is 10-15 mm.

10. The household garlic peeler according to claim 9, characterized in that: When the distance between the top ends of adjacent first cutting members is 5 mm, the angle formed by the faces of the adjacent first cutting members that are away from each other does not exceed 54°; or When the distance between the top ends of adjacent first cutting members is 10 mm, the angle formed by the faces of the adjacent first cutting members that are away from each other does not exceed 104°; or When the distance between the top ends of adjacent first cutting components is 15 mm, the angle formed by the surfaces of the adjacent first cutting components that are away from each other does not exceed 124°.

11. The household garlic peeler according to any one of claims 1 to 5, characterized in that: The pressing component is provided with a plurality of guide rods, and the base is provided with a plurality of positioning grooves. When the pressing component presses down the garlic cloves, the guide rods are located in the positioning grooves and move to guide the pressing block to cooperate with the cutting component to cut the garlic skin and squeeze out the garlic meat.

Images