Spray cooling kitchen ware
By setting spray cooling kitchen utensils with spray seats and collection covers on the outer surfaces of cookware and tableware, the problem of inconvenience in food cooling in the traditional catering industry is solved, rapid cooling and convenient cleaning are achieved, and food safety and hygiene are improved.
Patent Information
- Application Number
- CN202421072953.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-17
- Publication Date
- 2025-07-01
- Estimated Expiration
- 2034-05-17
AI Technical Summary
The traditional catering industry lacks effective food cooling equipment, which leads to long and infresh foods, poor cooling effect when using mouth blowing, and existing cooling equipment can easily cause soup overflow and inconvenient cleaning.
Design a spray cooling kitchen utensil. By setting a spray seat on the outer surface of the cookware and tableware, spraying and cooling with cooling medium, and equipped with a collection cover and scraper to automatically remove residual water, achieving rapid cooling and convenient cleaning.
It realizes rapid cooling of hot food, avoids soup spills, is easy to operate, ensures food safety and hygiene, reduces disease risks, and simplifies the cleaning process.
Smart Images
Figure CN223041394U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to a spray cooling kitchenware, belonging to the technical field of catering equipment. Background Art
[0002] In the current traditional catering industry, after cooking food at high temperature, there is basically no cooling equipment to cool the food. Instead, the just-cooked high-temperature food is directly served in a bowl and provided to customers. When customers eat this high-temperature food, they either wait for the food to cool naturally before eating, or blow air on the food with their mouths to cool it down. The method of waiting for the food to cool naturally not only takes a long time to cool, but also the long-term placement will cause the food to become stale and have a poor taste. The method of blowing air on the food with the mouth to cool it down has an insignificant cooling effect, and the food temperature is still relatively high. When a diner eats overly hot food, because the food is too hot, it stays in the mouth for a relatively short time, and the processes of chewing, stimulating saliva secretion, and mixing with it are all insufficient. This is not conducive to the digestion and absorption of food, and eating overly hot food is likely to cause various diseases such as acute gastritis, esophageal cancer, oral mucosal ulcers, and heat-allergic toothaches, which is very harmful to human health. Eating overly hot food will increase the body's heat, and eating hot food in hot weather will bring great troubles to people.
[0003] There is a simple food cooling tableware in the prior art. When a pot and a bowl are placed on the cooling chamber for cooling, the pot and the bowl will be subjected to a large buoyancy force, and sometimes the pot and the bowl will be unstable on the cooling chamber, resulting in the soup in the pot and the bowl spilling outside. Moreover, after the cooling is completed, the water remaining on the outer surfaces of the pot and the bowl needs to be removed by an independent water removal device outside, and the operation process is cumbersome and inconvenient to use. Summary of the Utility Model
[0004] In order to solve the deficiencies existing in the prior art, the utility model provides a spray cooling kitchenware, which can quickly cool down the scalding food, there is no problem of soup overflow, and after the scalding food is cooled, the water removal device in the cooling chamber directly removes the water remaining on the outer surfaces of the pot and the bowl, without the need to transfer it to an external independent water removal device for water removal. The whole process of cooling and eating is safe, hygienic, and convenient to operate.
[0005] In order to achieve the above object, the technical solution adopted by the utility model is:
[0006] A spray cooling kitchenware, characterized in that: a spray seat is arranged beside the outer surfaces of a cooking utensil and a tableware utensil, the spray seat includes a cavity, a quick-connector water inlet, a nozzle, and legs, the overall shape of the cavity is annular, and the external dimensions correspond to those of the cooking utensil and the tableware utensil, and the spray seat sprays the cooling medium onto the outer surfaces of the cooking utensil and the tableware utensil.
[0007] An improvement plan one for further improving the technical solution of the utility model is:
[0008] The spray seat has a plurality of nozzles.
[0009] The cooking utensils and tableware utensils are pots, buckets, ladles, bowls, basins, cups, jars and kettles.
[0010] The upper edges of the cooking utensils and tableware are turned downwards.
[0011] A collecting hood is provided below the cooking utensils and tableware, and is used to collect the cooling medium dropped on the outer surface of the cooking utensils and tableware. The overall shape of the collecting hood is cylinder-shaped or funnel-shaped, and the upper opening of the collecting hood is connected with the bottom surface of the cooking utensils and tableware. The shape and size of the upper opening of the collecting hood correspond to the shape and size of the vertical projection of the cooking utensils and tableware, and the bottom surface of the collecting hood is opened to connect to the external discharge channel.
[0012] A collecting box is connected below the external discharge channel, and the collecting box is connected to an external discharge pump.
[0013] The collecting hood is provided with a cleaning device for cleaning the residual cooling medium on the outer surface of the cooking utensils and tableware.
[0014] The cleaning device is a wiper, and its structure is similar to that of a car windshield wiper, and includes a scraper and a scraper bracket. The scraper is made of soft and wear-resistant material, and is installed on the scraper bracket. The arc shape of the scraper surface is the same as the arc shape of the center line of the outer surface of the cooking utensils and tableware. When the scraper surface contacts the center line of the outer surface of the cooking utensils and tableware, they fit tightly. The center part of the back of the scraper bracket is connected to the end of the rotating shaft of the rotating mechanism, and is installed on the rotating shaft. The vertical center line of the center part of the back of the scraper bracket coincides with the center line of the rotating shaft, and the scraper and the scraper bracket rotate with the rotation of the rotating shaft.
[0015] The wiper and the rotating mechanism are installed on the vertical motion mechanism, and the wiper and the rotating mechanism move up and down along with the movement of the vertical motion mechanism.
[0016] The outer surfaces of the parts through which the cooling medium passes are thermally insulated.
[0017] As can be seen from the improved technical solution of the present utility model, place the frying pan together with the freshly made hot food above the collection hood. The spraying member in the collection hood introduces cooling water and sprays it onto the outer surface of the pan. The cooling water flows through the outer surface of the pan and exchanges heat with the hot food in the pan, absorbing the heat of the hot food in the pan to cool down the hot food in the pan. The cooling water with increased temperature after absorbing heat flows into the collection hood and is discharged into the collection box through the connecting pipe at the bottom of the collection hood. After about 1 minute, the hot food in the pan is cooled to an edible suitable temperature of 40 - 50°C, the sprinkler stops spraying water, the scraper in the collection hood rises, and the scraping surface of the scraping strip fits tightly with the outer surface of the pan. Then the device emits a prompt whistle and flash. After receiving the prompt, the chef holds the handle of the frying pan to keep the pan stable, and then touches the rotation start key of the scraper on the device. The scraper starts to rotate and scrapes the residual water on the outer surface of the frying pan. After the scraper rotates and scrapes for the set time (3 seconds), it automatically stops. Then lift the frying pan from the rear end and directly pour the cooled soup food into a bowl for the diners to use. Description of the Drawings
[0018] Figure 1 It is a schematic diagram of the external shape and structure of the special bowl of the household cooling bowl and spraying device in Embodiment 1 of the improved scheme of the present utility model.
[0019] Figure 2 It is a schematic diagram of the external shape and structure of the spraying seat of the household cooling bowl and spraying device in Embodiment 1 of the improved scheme of the present utility model.
[0020] Figure 3 It is a schematic diagram of the external shape and structure of the special bowl of the household cooling bowl and spraying device placed on the spraying seat in Embodiment 1 of the improved scheme of the present utility model.
[0021] Figure 4 It is a schematic sectional view of the structural principle of the household cooling bowl and spraying device in Embodiment 1 of the improved scheme of the present utility model.
[0022] Figure 5 It is a schematic diagram of the structure and principle of the household cooling bowl and spraying device when used in a sink in Embodiment 1 of the improved scheme of the present utility model.
[0023] Figure 6 It is a schematic diagram of the external shape and structure of the restaurant cooling pot and spraying equipment in Embodiment 2 of the improved scheme of the present utility model.
[0024] Figure 7 It is a schematic diagram of the internal structural principle of the collection hood of the restaurant cooling pot and spraying equipment in Embodiment 2 of the improved scheme of the present utility model.
[0025] Figure 8 It is a schematic sectional view of the working principle of the restaurant cooling pot and spraying equipment in Embodiment 2 of the improved scheme of the present utility model.
[0026] Figure 9It is a schematic diagram of the structure and principle of the rotary lifting mechanism of the restaurant cooling pot and the spray equipment scraper of Example 2 of the improved solution of the utility model.
[0027] Figure 10 It is a schematic diagram of a large sample of a restaurant cooling pot and a spray equipment docking seat in Example 2 of the improved solution of the utility model.
[0028] Figure 11 It is a schematic diagram of the structural principle of Example 2 of the improved solution of the utility model, in which the liquid scraper of the restaurant cooling pot and the spraying equipment rises to a position that is consistent with and closely fits the outer surface of the flanged pot body.
[0029] Figure 12 It is a schematic diagram of the structural principle of the connection between the restaurant cooling pot and the spraying equipment and the chiller in Example 2 of the improved solution of the utility model.
[0030] In the figure: 1-1. Special bowl, 1-2. Flanged pot, 2. Nozzle, 3. Cavity, 4-1. Quick connector water inlet, 4-2. Water inlet, 5. Legs, 6. Scraper, 7. Scraper bracket, 8. Collection cover, 9. Drainage channel, 10. Water inlet pipe, 11. Water collecting tank, 12. Drainage pump, 13 Guide cover, 14. Docking seat, 15. Rotating lifting mechanism, 16. Platform, 17. Guide column kit, 18. Electric lifting cylinder, 19. Rotating shaft, 20. Reducer motor, 21. Water outlet, 22. Chiller. DETAILED DESCRIPTION
[0031] The following is a further description of the improved solution of the utility model in conjunction with the accompanying drawings and embodiments:
[0032] Example 1: Household cooling bowl and spray device
[0033] like Figure 1 , Figure 2 , Figure 3 As shown, the household cooling bowl and spray device consists of a special bowl 1-1 and a spray seat. The upper opening of the special bowl 1-1 is turned downward and outward, and is made of 304 stainless steel sheet with a thickness of 0.4mm. 304 stainless steel is a food grade material, safe and hygienic. The 0.4mm thick bowl wall is light in weight, has fast heat transfer, and a short cooling time. The turned edge reliably ensures that the water sprayed from the nozzle will not splash into the special bowl 1-1, ensuring safety and hygiene. The spray seat includes a cavity 3, a quick connector water inlet 4-1, and a leg 5. Figure 4 As shown, the overall shape of the cavity 3 is annular, and the shape and size correspond to the special bowl 1-1. The special bowl 1-1 is placed on the cavity 3, and the top of the cavity 3 coincides with the inner surface of the upper edge of the special bowl 1-1. The interior of the cavity 3 is a cavity, and the upper part of the inner side is surrounded by a circle of 2MM-diameter round holes to form a nozzle 2. The bottom of the cavity 3 is installed with a quick connector water inlet 4-1 and three legs 5.
[0034] The household cooling bowl and the spraying device are used in the kitchen sink. The using method and working principle are as follows: As Figure 5 shown, install the conversion valve and the quick connector (mature plumbing parts in the market) at the water faucet outlet in the kitchen sink. Place the spraying seat in the sink, and connect the quick connector water inlet 4-1 on the spraying seat and the quick connector on the faucet outlet with a connecting hose with a quick connector (mature plumbing parts in the market). The preparation work is completed. After the soup food is ready, pour the boiling hot soup food into the special bowl 1-1, place the special bowl 1-1 on the spraying seat, rotate the conversion valve at the faucet outlet, and tap water (about 20°C) is connected. It enters the cavity 3 on the spraying seat through the connecting hose and the quick connector water inlet 4-1. After the cavity 3 is filled with tap water, it sprays out from all the nozzles 2 and shoots at the outer surface of the body of the special bowl 1-1. After flowing through the outer surface of the body of the special bowl 1-1, it falls into the sink. When the tap water passes through the outer surface of the body of the special bowl 1-1, it exchanges heat with the boiling hot food in the special bowl 1-1, absorbs the heat of the boiling hot food, and achieves the cooling effect. It is experimentally measured that the boiling hot food in the special bowl 1 can be cooled to an appropriate temperature of 40-50°C for eating in about 1.5 minutes.
[0035] The household cooling bowl and the spraying device in this embodiment are small in volume, light in weight, simple in structure, do not require mechanical and electrical power, do not require an additional cooling water source, are convenient to operate, safe and hygienic, and are very suitable for use in the home kitchen.
[0036] Embodiment 2: Restaurant cooling pot and spraying equipment
[0037] As Figure 6 、 Figure 7 、 Figure 8 shown, the restaurant cooling pot and spraying equipment in this embodiment mainly consists of a flanged pot 1-2, nozzles 2 and kits, a collection hood 8, a drainage channel 9, a water collection tank 11, a drainage pump 12, a rotary lifting mechanism 15, etc. The flanged pot 1-2 is formed by turning the upper mouth of a traditional frying pan downward and outward. The flanging ensures that the upper edge of the flanged pot 1-2 is not easily touched by objects and contaminated during the cooling process, and also reliably ensures that the water sprayed from the nozzles will not splash into the flanged pot 1-2, completely realizing safety and hygiene. The overall shape of the collection hood 8 is a round cylinder shape, and the hood wall is a double-layer structure with polyurethane heat insulation material filled between the two layers. A docking seat 14 is installed at the upper mouth of the collection hood. As Figure 10As shown, the docking base 14 is composed of a base plate and a guiding and fixing ring on the upper surface. The base plate is in a ring structure, and the inner diameter of its inner opening is 10 mm smaller than the inner diameter of the lower edge of the flanging of the flanging pot 1-2. The height of the guiding and fixing ring is 15 mm, and the inner diameter of its lower part is 2 mm larger than the outer diameter of the lower opening of the flanging pot of the flanging pot 1-2. The upper part of the guiding and fixing ring is pulled obliquely outwards at a height of 10 mm to form an upward flared opening. The base plate and the guiding and fixing ring on the upper surface are concentrically installed and combined together, and the flanging pot 1-2 can be quickly and conveniently placed on the docking base 14. As Figure 7 、 Figure 8 As shown, a spraying kit is arranged on the inner edge of the collecting hood 8. The spraying kit includes a cavity 3. The cavity 3 is in a ring shape and has a hollow structure inside. Two water inlet pipes 10 are connected to the bottom surface of the cavity 3. The water inlet pipes 10 are of a double-layer structure, and polyurethane heat-insulating material is filled between the two layers. The two water inlet pipes 10 extend outside the collecting hood 8 and converge into a pipeline that extends below the platform 16; a plurality of nozzles 2 are uniformly distributed along the ring on the upper surface of the cavity 3, and the nozzles 2 shoot towards the outer surface of the body of the flanging pot 1-2. Four drainage channels 9 are connected to the bottom surface of the collecting hood 8. The drainage channels 9 are of a double-layer structure, and polyurethane heat-insulating material is filled between the two layers. The drainage channels 9 pass through the platform 16 and are inserted into the water collecting tank 11. As Figure 7 、 Figure 8 As shown, a wiper is installed in the middle of the collecting hood 8. The wiper includes a wiper strip 6 and a wiper strip bracket 7. The wiper strip 6 is installed on the wiper strip bracket 7. The wiper strip 6 is made of silica gel material, which is soft and wear-resistant. A circular hole is opened in the middle of the bottom surface of the collecting hood 8, and a cone is arranged upwards at the hole. The upper part of the rotary lifting mechanism passes through the middle circular hole on the bottom surface of the collecting hood 8. The wiper strip bracket 7 is installed on the rotary shaft of the rotary lifting mechanism below it. The center line of the rotary shaft of the rotary lifting mechanism passes through the center of the wiper strip bracket 7. The rotation of the rotary shaft drives the wiper to rotate, and the vertical movement of the rotary lifting mechanism drives the wiper to move up and down. A flow guide cover 13 is arranged on the shaft below the wiper. The flow guide cover 13 is in a cylindrical structure, and its upper part is double-layer, and polyurethane heat-insulating material is filled between the two layers. The inner diameter of the cylinder is slightly larger than the outer diameter of the cone in the middle of the bottom surface of the collecting hood 8. The flow guide cover 13 follows the rotation and lifting of the rotating shaft. As Figure 11 As shown, when the wiper and the flow guide cover 13 rise to the highest position, the lower part of the flow guide cover 13 still overlaps with the cone in the middle of the bottom surface of the collecting hood 8. No matter when, the water dripping from the outer surface of the body of the flanging pot 1-2 will flow down along the flow guide cover 13 into the collecting hood 8 and will not flow out into the middle circular hole on the bottom surface of the collecting hood 8.
[0038] As Figure 7 、 Figure 8As shown, the water collected by the collection hood 8 quickly drains into the water collection tank 11 through the four drain channels 9 on its bottom surface. When the water in the water collection tank 11 fills up to the upper limit position, the upper limit level gauge sends a signal to the electrical controller, and the electrical controller starts the drain pump 12 to drain water outwards. When the water in the water collection tank 11 reduces to the lower limit position, the lower limit level gauge sends a signal to the electrical controller, and the electrical controller stops the drain pump 12 from working.
[0039] The restaurant cooling pot and the spraying equipment need to be used in combination with the chiller equipment. As Figure 12 shown, the water inlet 4-2 of the restaurant cooling pot and the spraying equipment is connected to the water outlet of the chiller through a pipeline, and the water outlet 21 of the restaurant cooling pot and the spraying equipment is connected to the water return port of the chiller. The chiller is a device for manufacturing cooling water and circulating and supplying cooling water, which is a mature product on the market and will not be described further.
[0040] The usage process and working principle of the restaurant cooling pot and the spraying equipment in this embodiment are as follows:
[0041] As Figure 12As shown in the figure, install the cooling pot and the spraying device connected to the chiller. Fill the water tank of the chiller with water, turn on the power of the device and standby. When in standby state, the refrigeration system of the chiller works to cool the water in the water tank of the chiller until it reaches the set low temperature (usually 15°C) and continuously maintains the set low temperature. Place the flanging pot together with the freshly made hot soup on the docking seat 14 of the restaurant cooling pot and spraying device, touch the start button on the restaurant cooling pot and spraying device, and the water supply pump of the chiller starts to work. The cooling water comes out from the outlet of the chiller water pump, enters the water inlet 4-2 of the restaurant cooling pot and spraying device through the connecting pipe, and enters the cavity 3 of the spraying kit through the water inlet pipe 10. After the cavity 3 is filled with water, it sprays out from all the nozzles 2 on the cavity 3, shoots towards the outer surface of the pot body of the flanging pot 1-2, flows through the outer surface of the pot body of the flanging pot 1-2, exchanges heat with the hot food in the flanging pot 1-2, absorbs the heat of the hot food in the flanging pot 1-2, and cools down. The cooling water whose temperature has risen after absorbing heat drops into the collection hood 8 and enters the water collection tank 11 through the 4 drainage channels on the bottom surface of the collection hood 8. When the water in the water collection tank 11 is filled to the upper limit position, the drainage pump 12 starts to work for drainage, and the drained water returns to the water tank of the chiller through the connecting pipe and the return port of the chiller. When the water supply pump of the chiller works for the set time (about 1 minute), it stops working, the nozzle stops spraying water, and the hot food in the flanging pot 1-2 cools down to the edible suitable temperature of 40-50°C. Immediately afterwards, the scraper in the collection hood 8 rises. When the scraper rises to the position where the scraping surface of the scraping bar fits tightly with the outer surface of the pot body of the flanging pot 1-2 (the set height position), it stops rising. At the same time, the device emits a prompt whistle and flash. After the cook gets the prompt, he holds the handle of the flanging pot 1-2 with his hand to keep it stable. Immediately afterwards, touch the start button on the device, and the scraper starts to rotate to scrape the residual water on the outer surface of the pot body of the flanging pot 1-2. After the scraper rotates for the set time (3 seconds), it automatically stops. Then lift the flanging pot 1-2 at the back end, directly pour the cooled soup into a bowl, and serve it to the diners. The start-stop sequence and working time of the above-mentioned components are all controlled by the program of the electrical controller. Only one button is set on the device to complete all the process actions with one key.
[0042] A spraying and cooling kitchen utensil of the present utility model solves the problem of high temperature and scalding of freshly cooked food under the condition of ensuring safety and hygiene, and has low production cost and convenient use. It will surely be a daily necessity in kitchens and restaurants, with a huge market.
Claims
1. A spray cooling kitchen utensil, characterized in that: A spray seat is arranged beside the outer surface of the cooking utensils and tableware, and the spray seat includes a cavity, a quick-connect water inlet, a nozzle, and a leg. The overall shape of the cavity is annular, and the outer dimensions correspond to the cooking utensils and tableware. The spray seat sprays the outer surface of the cooking utensils and tableware through a cooling medium.
2. The spray cooling kitchenware according to claim 1, characterized in that: The spray seat has a plurality of nozzles.
3. The spray cooling kitchenware according to claim 1, characterized in that: The cooking utensils and tableware utensils are pots, buckets, ladles, bowls, basins, cups, jars and kettles.
4. The spray cooling kitchenware according to claim 1, characterized in that: The upper edges of the cooking utensils and tableware are turned downwards.
5. The spray cooling kitchenware according to claim 1, characterized in that: A collecting hood is provided below the cooking utensils and tableware, and is used to collect the cooling medium dropped on the outer surface of the cooking utensils and tableware. The overall shape of the collecting hood is cylinder-shaped or funnel-shaped, and the upper opening of the collecting hood is connected with the bottom surface of the cooking utensils and tableware. The shape and size of the upper opening of the collecting hood correspond to the shape and size of the vertical projection of the cooking utensils and tableware, and the bottom surface of the collecting hood is opened to connect to the external discharge channel.
6. The spray cooling kitchenware according to claim 5, characterized in that: A collecting box is connected below the external discharge channel, and the collecting box is connected to an external discharge pump.
7. The spray cooling kitchenware according to claim 5, characterized in that: The collecting hood is provided with a cleaning device for cleaning the residual cooling medium on the outer surface of the cooking utensils and tableware.
8. The spray cooling kitchenware according to claim 7, characterized in that: The cleaning device is a wiper, and its structure is similar to that of a car windshield wiper, and includes a scraper and a scraper bracket. The scraper is made of soft and wear-resistant material, and is installed on the scraper bracket. The arc shape of the scraper surface is the same as the arc shape of the center line of the outer surface of the cooking utensils and tableware. When the scraper surface contacts the center line of the outer surface of the cooking utensils and tableware, they fit tightly. The center part of the back of the scraper bracket is connected to the end of the rotating shaft of the rotating mechanism, and is installed on the rotating shaft. The vertical center line of the center part of the back of the scraper bracket coincides with the center line of the rotating shaft, and the scraper and the scraper bracket rotate with the rotation of the rotating shaft.
9. The spray cooling kitchenware according to claim 8, characterized in that: The wiper and the rotating mechanism are installed on the vertical motion mechanism, and the wiper and the rotating mechanism move up and down along with the movement of the vertical motion mechanism.
10. The spray cooling kitchenware according to claim 6, characterized in that: The outer surfaces of the parts through which the cooling medium passes are thermally insulated.