Stir-frying equipment for processing natural condiments

Abstract

The utility model discloses stir-frying equipment for processing natural condiments, which comprises a U-shaped base and a telescopic frame fixedly arranged at the center of the upper surface of the U-shaped base, a fixed column is fixedly arranged on the lower surface of the end part of the telescopic frame, and the bottom end of the fixed column is fixedly connected with a driving motor; the second rod piece and the third rod piece which are perpendicular to each other are arranged on the stir-frying assembly and used in cooperation with the stir-frying plates, the scraping plate on the first rod piece scrapes condiments on the edge of the pot body back into the pot body, the driving motor is started to drive the rod pieces on the rotating shaft to rotate, and the stir-frying plates are arranged, so that the condiments are stir-fried uniformly, and the stir-frying efficiency is improved. The telescopic frame is matched with the slidable bottom plate, so that after stir-frying is completed, the L-shaped column is lifted to drive the pot cover and the stir-frying assembly to be lifted together, the pot body can be conveniently moved out, and the processed condiments can be conveniently transferred.

Description

Technical Field

[0001] The utility model relates to the technical field of condiment frying equipment, and particularly relates to a frying equipment for processing natural condiments. Background Technique

[0002] Natural condiments refer to flavoring materials derived from nature and not artificially synthesized, which are usually used to enhance the flavor and taste of food. The following are some common natural condiments: salt, soy sauce, vinegar, spices, herbs, chili peppers, garlic, ginger, honey, coconut oil, etc. Natural condiments usually contain rich nutritional components and do not contain artificial additives, which can add a unique flavor to food and make the dishes more delicious. Different natural condiments can be used in combination to create a variety of flavors. Natural condiments are an important element in enhancing the flavor of food. Choosing the right condiments can make the dishes more delicious and healthy. In cooking, reasonable combination and use of these natural condiments can create a rich and diverse food experience.

[0003] During the processing of some natural condiments, frying is usually required to enhance the fragrance. However, the existing equipment for frying natural condiments has uneven frying, which will cause the fragrance of some natural condiments not to be stimulated, resulting in inconsistent quality of the processed condiments. Moreover, the processed condiments are not convenient to transfer, which is not conducive to improving the processing efficiency. Content of the Utility Model

[0004] The purpose of the utility model is to provide a frying equipment for processing natural condiments to solve the problems that the existing equipment for frying natural condiments has uneven frying, which will cause the fragrance of some natural condiments not to be stimulated, resulting in inconsistent quality of the processed condiments, and the processed condiments are not convenient to transfer, which is not conducive to improving the processing efficiency.

[0005] To achieve the above purpose, the utility model provides the following technical solution: a frying equipment for processing natural condiments, including a U-shaped base and a telescopic frame fixedly installed at the center of the upper surface of the U-shaped base. A fixed column is fixedly installed on the lower surface of the end of the telescopic frame. The bottom end of the fixed column is fixedly connected with a driving motor. A pot cover is arranged on one side of the end of the fixed column close to the driving motor. A frying assembly is arranged at the output end of the driving motor;

[0006] A bottom plate that fits the size of the notch is slidably installed at the notch of the U-shaped base. A pot body that cooperates with the pot cover is arranged at the center of the upper surface of the bottom plate. The frying assembly extends into the pot body. Two L-shaped locks are fixedly installed at the side edge of the bottom plate. Rotating blocks that cooperate with the L-shaped locks are rotatably installed at both ends of the U-shaped base.

[0007] Among them, the stir-frying component includes a rotating shaft fixedly connected to the output end of the driving motor. A first rod, a second rod, and a third rod are successively arranged at the bottom of the rotating shaft from top to bottom. The second rod and the third rod both penetrate through the rotating shaft, and the second rod and the third rod are perpendicular to each other. A scraping plate is provided at the end of the first rod, and stir-frying plates are provided at the ends of the second rod and the third rod.

[0008] Among them, the telescopic frame includes a vertical column and an L-shaped column. The bottom end of the L-shaped column is inserted into the top end of the vertical column. A limit pin is installed on the outer side of the top of the vertical column. The L-shaped column is provided with a limit hole on the same side of the limit pin, and the limit pin cooperates with the limit hole.

[0009] Among them, sliding grooves are provided on both sides of the notch of the U-shaped base, and sliding blocks matched with the sliding grooves are provided on both sides of the bottom plate. The bottom plate is slidably installed at the notch of the U-shaped base through the cooperation of the sliding blocks and the sliding grooves.

[0010] Among them, support seats are fixedly installed around the lower surface of the U-shaped base.

[0011] Among them, universal wheels are fixedly installed around the lower surface of the bottom plate.

[0012] Compared with the prior art, the beneficial effects of the present utility model are as follows:

[0013] In the present utility model, by arranging the mutually perpendicular second rod and third rod in the stir-frying component and cooperating with the stir-frying plates, the scraping plate on the first rod scrapes the seasonings at the edge of the pot body back into the pot body. The driving motor is started to drive the rotation of each rod on the rotating shaft. With the arrangement of multiple stir-frying plates, the seasonings are stir-fried more evenly, which can better stimulate the fragrance of the seasonings. By using the telescopic frame in cooperation with the slidable bottom plate, after the stir-frying is completed, the L-shaped column is raised to drive the pot cover and the stir-frying component to rise together, facilitating the removal of the pot body and the transfer of the processed seasonings. Description of the Drawings

[0014] Figure 1 It is an isometric structural schematic diagram of the first state of a stir-frying device for processing natural seasonings according to the present utility model;

[0015] Figure 2 It is an isometric structural schematic diagram of the second state of a stir-frying device for processing natural seasonings according to the present utility model;

[0016] Figure 3 It is an isometric structural schematic diagram of the third state of a stir-frying device for processing natural seasonings according to the present utility model;

[0017] Figure 4This is a partially enlarged structural schematic diagram of a stir-frying device for processing natural seasonings of the present utility model.

[0018] In the figure: 10, U-shaped base; 11, support base; 12, chute; 20, telescopic frame; 21, column; 22, L-shaped column; 23, limit pin; 24, limit hole; 30, fixed column; 40, pot lid; 50, drive motor; 60, stir-frying assembly; 61, rotating shaft; 62, first rod; 63, scraper; 64, second rod; 65, third rod; 66, stir-frying plate; 70, pot body; 80, bottom plate; 81, universal wheel; 82, slider; 90, L-shaped lock; 91, rotating block. Specific embodiments

[0019] Next, the technical solutions in the embodiments of the present utility model will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present utility model. Obviously, the described embodiments are only a part of the embodiments of the present utility model, rather than all the embodiments.

[0020] Please refer to Figures 1-4 , the present utility model provides a technical solution: a stir-frying device for processing natural seasonings, including a U-shaped base 10 and a telescopic frame 20 fixedly installed at the center of the upper surface of the U-shaped base 10. A fixed column 30 is fixedly installed on the lower surface of the end of the telescopic frame 20. The bottom end of the fixed column 30 is fixedly connected to a drive motor 50. A pot lid 40 is provided on one side of the end of the fixed column 30 close to the drive motor 50. The setting of the pot lid 40 prevents the overflow of natural seasonings during the stir-frying process and plays a role in dust prevention. A stir-frying assembly 60 is provided at the output end of the drive motor 50. The setting of the telescopic frame 20 facilitates adjusting the height between the stir-frying assembly 60 and the pot body 70;

[0021] A bottom plate 80 that fits the size of the notch is slidably installed at the notch of the U-shaped base 10. A pot body 70 that cooperates with the pot lid 40 is provided at the center of the upper surface of the bottom plate 80, which facilitates the separation of the pot body 70 from the stir-frying assembly 60 and the rapid transfer of natural seasonings. The stir-frying assembly 60 extends into the pot body 70. Two L-shaped locks 90 are fixedly installed at the side edges of the bottom plate 80. Rotating blocks 91 that cooperate with the L-shaped locks 90 are rotatably installed at both ends of the U-shaped base 10. Rotating the rotating block 91 to fit with the L-shaped lock 90 ensures the stability of the bottom plate 80 and the U-shaped base 10.

[0022] Among them, the stir-frying assembly 60 includes a rotating shaft 61 fixedly connected to the output end of the driving motor 50. A first rod 62, a second rod 64, and a third rod 65 are sequentially arranged at the bottom of the rotating shaft 61 from top to bottom. The second rod 64 and the third rod 65 both penetrate through the rotating shaft 61, and the second rod 64 and the third rod 65 are perpendicular to each other. A scraping plate 63 is provided at the end of the first rod 62, and stir-frying plates 66 are provided at the ends of the second rod 64 and the third rod 65. By arranging the mutually perpendicular second rod 64 and third rod 65 in the stir-frying assembly 60 and cooperating with the stir-frying plates 66, the scraping plate 63 on the first rod 62 scrapes the seasonings at the edge of the pot body 70 back into the pot body 70. When the driving motor 50 is started, the various rods on the rotating shaft 61 are driven to rotate. With the arrangement of multiple stir-frying plates 66, the seasonings are stir-fried more evenly, and the fragrance of the seasonings can be better stimulated.

[0023] Among them, the telescopic frame 20 includes a column 21 and an L-shaped column 22. The bottom end of the L-shaped column 22 is inserted into the top end of the column 21. A limit pin 23 is installed outside the top of the column 21. The L-shaped column 22 is provided with a limit hole 24 on the same side as the limit pin 23. The limit pin 23 cooperates with the limit hole 24 to adjust the relative positions of the column 21 and the L-shaped column 22, facilitating the adjustment of the height between the stir-frying assembly 60 and the pot body 70.

[0024] Among them, sliding grooves 12 are provided on both sides of the notch of the U-shaped base 10. Sliders 82 matching the sliding grooves 12 are provided on both sides of the bottom plate 80. The bottom plate 80 is slidably installed at the notch of the U-shaped base 10 through the cooperation of the sliders 82 and the sliding grooves 12, facilitating the rapid transfer of the processed natural seasonings to improve the processing efficiency.

[0025] Among them, support seats 11 are fixedly installed around the lower surface of the U-shaped base 10 to ensure the structural stability of the overall device.

[0026] Among them, universal wheels 81 are fixedly installed around the lower surface of the bottom plate 80, and brake members are provided on the universal wheels 81, facilitating the movement and fixing of the bottom plate 80.

[0027] Working principle: When in use, by arranging the mutually perpendicular second rod 64 and third rod 65 in the stir-frying assembly 60 and cooperating with the stir-frying plates 66, the scraping plate 63 on the first rod 62 scrapes the seasonings at the edge of the pot body 70 back into the pot body 70. When the driving motor 50 is started, the various rods on the rotating shaft 61 are driven to rotate. With the arrangement of multiple stir-frying plates 66, the seasonings are stir-fried more evenly, and the fragrance of the seasonings can be better stimulated. By using the cooperation of the telescopic frame 20 and the slidable bottom plate 80, after the stir-frying is completed, the L-shaped column 22 is raised, driving the pot cover 40 and the stir-frying assembly 60 to rise together, facilitating the removal of the pot body 70 and facilitating the transfer of the processed seasonings.

[0028] Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present utility model.

Claims

1. A stir-frying device for processing natural seasonings, comprising a U-shaped base (10) and a telescopic frame (20) fixedly installed at the center of the upper surface of the U-shaped base (10), characterized in that: A fixed column (30) is fixedly installed on the lower surface of the end of the telescopic frame (20). The bottom end of the fixed column (30) is fixedly connected to a driving motor (50). A pot cover (40) is arranged on one side of the end of the fixed column (30) close to the driving motor (50). A stir-frying assembly (60) is arranged at the output end of the driving motor (50). A bottom plate (80) that fits the notch size is slidably installed at the notch of the U-shaped base (10). A pot body (70) that cooperates with the pot cover (40) is arranged at the center of the upper surface of the bottom plate (80). The stir-frying assembly (60) extends into the pot body (70). Two L-shaped latches (90) are fixedly installed at the side edges of the bottom plate (80). Rotating blocks (91) that cooperate with the L-shaped latches (90) are rotatably installed at both ends of the U-shaped base (10).

2. The stir-frying device for processing natural seasonings according to claim 1, characterized in that: The stir-frying assembly (60) includes a rotating shaft (61) fixedly connected to the output end of the driving motor (50). A first rod member (62), a second rod member (64), and a third rod member (65) are sequentially arranged at the bottom of the rotating shaft (61) from top to bottom. The second rod member (64) and the third rod member (65) both penetrate through the rotating shaft (61), and the second rod member (64) and the third rod member (65) are perpendicular to each other. A scraper (63) is arranged at the end of the first rod member (62). Stirring plates (66) are arranged at the ends of the second rod member (64) and the third rod member (65).

3. The stir-frying equipment for processing natural seasonings according to claim 1, characterized in that: The telescopic frame (20) includes a vertical column (21) and an L-shaped column (22). The bottom end of the L-shaped column (22) is inserted into the top end of the vertical column (21). A limit pin (23) is inserted outside the top of the vertical column (21). A limit hole (24) is formed on the same side of the L-shaped column (22) as the limit pin (23). The limit pin (23) cooperates with the limit hole (24).

4. The frying equipment for processing natural seasonings according to claim 1, characterized in that: Chute grooves (12) are arranged on both sides of the notch of the U-shaped base (10). Slider blocks (82) that cooperate with the chute grooves (12) are arranged on both sides of the bottom plate (80). The bottom plate (80) is slidably installed at the notch of the U-shaped base (10) through the cooperation of the slider blocks (82) and the chute grooves (12).

5. The stir-frying device for processing natural seasonings according to claim 1, characterized in that: Support seats (11) are fixedly installed around the lower surface of the U-shaped base (10).

6. The stir-frying equipment for processing natural seasonings according to claim 1, characterized in that: Universal wheels (81) are fixedly installed around the lower surface of the bottom plate (80).

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