Cutter for chef machine
By designing grooveless blades and tools that optimize the cutting structure, the problem of incomplete cutting and meat foam residue in traditional tools is solved, achieving more efficient meat grinding and more stable chef machine operation.
Patent Information
- Application Number
- CN202421632344.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-07-10
- Publication Date
- 2025-05-06
- Estimated Expiration
- 2034-07-10
AI Technical Summary
Traditional chef knives cannot completely cut off the beef tendon or meat membrane during the grinding process, and the grooves on the cutting knife are prone to residual meat foam, resulting in clogging of the discharge hole and reducing work efficiency.
Design a tool for a chef machine, with no grooves on the surface of the blade, a concave arc structure and a triangle cross-section, made of hard materials, and optimized cutting angles to improve cutting efficiency and durability.
By eliminating grooves on the blade, meat foam residue is reduced, the risk of blockage of discharge holes is reduced, the cutting ability of the blade is enhanced, and the meat grinding effect and the working efficiency of the chef machine are improved.
Smart Images
Figure CN222829779U_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the field of knives, and in particular to a knife for a chef machine. Background Art
[0002] As a multifunctional kitchen appliance, the chef machine is widely used in home and commercial kitchens. By matching different accessories, the chef machine can complete a variety of complex food processing tasks, such as kneading, pressing, cutting, shredding, slicing, and dicing. In the meat grinding function, the knife is the core component, and its performance directly affects the meat grinding effect and user experience.
[0003] Reference Figure 1 and Figure 2 , a traditional chef machine knife usually includes a fixed block 1 and a cutting knife 2 mounted on the fixed block 1, and a strip-shaped groove 3 is designed on the surface of the cutting knife 2. However, a knife with this structure has obvious defects in actual use. First, since the cutting portion 6 of the blade 5 adopts an arched structure (the arched structure is a convex arc structure, and its shape is similar to an arch, and has a convex arc feature), it is impossible to completely cut off the beef tendon or meat membrane during the mincing process, affecting the mincing effect. Secondly, the groove 3 on the cutting knife 2 is prone to residues such as chopped meat, and these residues are easy to block the discharge hole during the discharge process, further reducing the working efficiency of the chef machine.
[0004] Therefore, how to improve the design of cutters and enhance the fluency and effectiveness of the food processor in processing ingredients, especially when mincing meat, has become a problem that needs to be solved urgently. Utility Model Content
[0005] In order to improve the smoothness of the discharge of meat mince by a food processor, the present application provides a knife for a food processor.
[0006] The present application provides a knife for a chef machine using the following technical solution:
[0007] A knife for a chef machine comprises a mounting block, on which a plurality of blades are fixedly arranged, wherein the blades have no grooves, and the cutting portions of the blades are of a concave arc structure, and the cross section of the cutting portions is triangular.
[0008] By adopting the above technical solution, the grooves on the blades are eliminated, which reduces the amount of meat residue remaining in the grooves, thereby reducing the risk of the discharge hole being blocked; at the same time, the concave arc structure and triangular cross-section design of the cutting part enhance the cutting ability of the blade, enabling it to cut through beef tendons or meat membranes more smoothly, thereby improving the overall effect of mincing meat and the working efficiency of the food processor.
[0009] Optionally, the angle of the cutting portion is 5°-45°.
[0010] By adopting the above technical solution and optimizing the cutting angle, the cutting efficiency and durability of the tool are improved.
[0011] Optionally, the plurality of blades are evenly distributed along the circumference of the mounting block.
[0012] By adopting the above technical solution, it is ensured that when the food processor is working, the blades can act evenly on the food, thereby achieving a more uniform meat mincing effect.
[0013] Optionally, the blade is made of hard material.
[0014] By adopting the above technical solutions, the hard material has excellent hardness and wear resistance, which can significantly extend the service life of the tool and maintain its long-term cutting performance.
[0015] Optionally, the hard material includes at least one of stainless steel, ceramic or cemented carbide.
[0016] By adopting the above technical solutions, these materials have excellent hardness and wear resistance, which can significantly extend the service life of the tools and maintain their long-term cutting performance.
[0017] Optionally, the mounting block and the blade are fixedly connected by welding, threading or clamping.
[0018] By adopting the above technical solutions, these connection methods can provide a stable and reliable connection, ensuring the safety and stability of the tool during use.
[0019] Optionally, a mounting hole for installation is provided on the mounting block.
[0020] By adopting the above technical solution, the mounting hole enables the knife to be conveniently installed on the chef machine, thereby simplifying the user's operation process.
[0021] Optionally, a mounting groove for installation is provided on the mounting block.
[0022] By adopting the above technical solution, the mounting groove enables the knife to be easily installed on the chef machine, thereby simplifying the user's operation process.
[0023] Optionally, the concave surface of the concave arc-shaped structure of the cutting portion is oriented to match the rotation direction of the mounting block.
[0024] By adopting the above technical solution, the blade can cut the food more effectively during the rotation process, thereby improving work efficiency and cutting effect.
[0025] Optionally, the knife is used to be installed on a chef machine to realize the food processing function.
[0026] By adopting the above technical solution, the knife and the food processor work together as a whole, ensuring that users can get the best operating experience and processing effect when using the food processor to process ingredients such as minced meat.
[0027] In summary, the present application includes at least one of the following beneficial technical effects:
[0028] 1. By eliminating the grooves on the blade, the residue of minced meat in the grooves is reduced, thereby reducing the risk of the discharge hole being blocked; at the same time, the concave arc structure and triangular cross-section design of the cutting part enhance the cutting ability of the blade, enabling it to cut beef tendons or meat membranes more smoothly, thereby improving the overall effect of mincing meat and the working efficiency of the chef machine;
[0029] 2. In the present invention, the blade is preferably made of hard material, such as stainless steel, ceramic or hard alloy, which enhances the durability and cutting performance of the tool and further ensures the smooth progress of the meat mincing process;
[0030] 3. Improve the cutting efficiency and durability of the tool by optimizing the cutting angle. BRIEF DESCRIPTION OF THE DRAWINGS
[0031] Figure 1 The present invention is a structural schematic diagram of the front side of a knife used for a kitchen machine in the related art.
[0032] Figure 2 The present invention is a structural schematic diagram of the reverse side of a knife used for a chef machine in the related art.
[0033] Figure 3 It is a structural schematic diagram of the front side of a knife used for a chef machine in the present application.
[0034] Figure 4 It is a structural schematic diagram of the reverse side of a knife used for a chef machine in the present application.
[0035] Description of reference numerals:
[0036] 1. Fixing block; 2. Cutting knife; 3. Groove; 4. Mounting block; 5. Blade; 6. Cutting part; 7. Mounting hole. DETAILED DESCRIPTION
[0037] The following is combined with Figure 1-4 This application is described in further detail.
[0038] The terms used in this application are only for the purpose of describing specific embodiments and are not intended to limit this application. Unless otherwise defined, the technical terms or scientific terms used in this application should be the common meanings understood by those skilled in the art to which this application belongs. The "first", "second" and similar words used in this application do not indicate any order, quantity or importance, but are only used to distinguish different components.
[0039] Example 1
[0040] This embodiment discloses a knife for a chef machine, referring to Figure 3 and Figure 4 The knife for the chef machine includes a mounting block 4, and a plurality of blades 5 are fixedly arranged along the circumference of the mounting block 4. This layout ensures that when the chef machine is working, the blades 5 can act on the food evenly, thereby achieving a more even minced meat effect.
[0041] The surface of the blade 5 is smooth and there is no conventional groove 3 on the blade 5 (combined with Figure 2 ) design. In particular, the cutting portion 6 of the blade 5 is designed to be a concave arc structure (this structure can be called the reverse side of the arch structure or a concave arch structure, that is, it has a deep arc depression), and the cross section of the cutting portion 6 is triangular. This solves the problem of incomplete cutting of beef tendons or meat membranes and blockage of the discharge hole caused by residual meat in the meat mincing process of traditional knives.
[0042] The implementation principle of Example 1 is as follows: by eliminating the groove 3 on the blade 5, the residue of minced meat in the groove 3 is reduced, thereby reducing the risk of the discharge hole being blocked. At the same time, the concave arc structure and triangular cross-section design of the cutting portion 6 enhance the cutting ability of the blade 5, enabling it to cut beef tendons or meat membranes more smoothly, thereby improving the overall effect of mincing meat and the working efficiency of the chef machine.
[0043] Example 2
[0044] Reference Figure 3 The difference of this embodiment is that the angle of the cutting portion 6 is further limited. Specifically, the angle is set within the range of 5° to 45°. The specific angle can be 5°, 10°, 15°, 20°, 25°, 30°, 35°, 40° or 45°. This design adjustment is intended to improve the cutting efficiency and durability of the tool by optimizing the cutting angle.
[0045] Example 3
[0046] Reference Figure 3 and Figure 4, this embodiment emphasizes that the blade 5 is made of hard material, such as stainless steel, ceramic or cemented carbide, etc. These materials have excellent hardness and wear resistance, can significantly extend the service life of the tool, and maintain its long-term cutting performance.
[0047] Example 4
[0048] Reference Figure 3 and Figure 4 Based on Example 1, this example describes in detail the fixed connection method between the mounting block 4 and the blade 5, including but not limited to welding, threaded connection or clamping. These connection methods can provide a stable and reliable connection to ensure the safety and stability of the tool during use.
[0049] Example 5
[0050] Reference Figure 3 and Figure 4 , this embodiment further points out that a mounting hole 7 or a mounting groove for mounting is provided on the mounting block 4. In this embodiment, the mounting hole 7 or the mounting groove is in the shape of a regular hexagon. These mounting structures enable the knife to be conveniently mounted on the chef machine, thereby simplifying the user's operation process.
[0051] Example 6
[0052] Reference Figure 3 and Figure 4 The embodiment particularly points out that the concave surface of the concave arc structure of the cutting portion 6 is oriented to match the preset rotation direction of the mounting block 4. This design ensures that the blade 5 can cut the food more effectively during the rotation process, thereby improving the working efficiency and cutting effect.
[0053] Example 7
[0054] Reference Figure 3 and Figure 4 This embodiment discloses a knife for a chef machine, which is specially used to be installed on the chef machine to realize the function of mincing food. This comprehensive design takes into account the overall coordination of the knife and the chef machine, ensuring that the user can obtain the best operating experience and processing effect when using the chef machine to process food such as minced meat.
[0055] Example 8
[0056] Reference Figure 3 and Figure 4 In this embodiment, the cleaning and maintenance convenience of the cutter is further considered. Specifically, the design of the blade 5 makes it easy to disassemble and install, so that the user can clean the cutter more conveniently and also can replace the blade 5 when necessary, so as to keep the cutter in the best working condition.
[0057] Example 9
[0058] Reference Figure 3 and Figure 4 This embodiment focuses on the safety design of the knife. In addition to using hard materials to enhance the stability and durability of the blade 5, a safety locking mechanism is also provided on the mounting block 4. This mechanism ensures that the knife can be firmly locked after being installed on the chef machine to prevent it from loosening or falling off during high-speed rotation, thereby greatly improving safety during use.
[0059] The above embodiments are all detailed descriptions of the cutting tools of the present application, and together constitute a comprehensive and perfect implementation method of the present application by combining different design features and functional optimizations. These embodiments do not exist in isolation, but can be combined and referenced with each other to form more diversified cutting tool products that are more adaptable to market demand.
[0060] In general, the knife for the food processor of the present application, through innovative structural design and material selection, not only significantly improves the meat mincing effect and work efficiency, but also fully considers the convenience, safety and maintainability of use, bringing users a more efficient, smooth and safe kitchen work experience.
[0061] The above are all preferred embodiments of the present application, and are not intended to limit the protection scope of the present application. Therefore, any equivalent changes made based on the structure, shape, and principle of the present application should be included in the protection scope of the present application. Any technician familiar with the technical field can modify and improve the above embodiments without departing from the inventive principle and spirit of the present application, and these modifications and improvements should also be regarded as the protection scope of the present application.
Claims
1. A knife for a chef machine, characterized by: It comprises a mounting block (4), on which a plurality of blades (5) are fixedly arranged, the blades (5) do not have grooves (3), the cutting portions (6) of the blades (5) are of a concave arc structure, and the cross section of the cutting portions (6) is triangular.
2. A knife for a chef machine according to claim 1, characterized in that: The angle of the cutting portion (6) is 5°-45°.
3. The knife for a chef machine according to claim 1, characterized in that: The plurality of blades (5) are evenly distributed along the circumference of the mounting block (4).
4. The knife for a chef machine according to claim 1, characterized in that: The blade (5) is made of hard material.
5. The knife for a chef machine according to claim 4, characterized in that: The hard material includes at least one of stainless steel, ceramic or hard alloy.
6. The knife for a chef machine according to claim 1, characterized in that: The mounting block (4) and the blade (5) are fixedly connected by welding, threaded connection or clamping.
7. The knife for a chef machine according to claim 1, characterized in that: The mounting block (4) is provided with a mounting hole (7) for mounting.
8. The knife for a chef machine according to claim 1, characterized in that: The installation block (4) is provided with an installation groove for installation.
9. The knife for a chef machine according to claim 1, characterized in that: The concave surface of the concave arc-shaped structure of the cutting portion (6) is oriented to match the preset rotation direction of the mounting block (4).
10. The knife for a chef machine according to claim 1, characterized in that: The knife is used to be installed on a chef machine to realize the food processing function.