Fresh pepper beef sauce cooking equipment

Abstract

The utility model discloses fresh pepper beef paste cooking equipment which comprises a supporting frame, the supporting frame is installed on external equipment, an adjusting mechanism is arranged on the supporting frame, and the adjusting mechanism comprises a heating mechanism, a concentric-square-shaped pipe, a heating shell, a fixing sleeve, a water inlet sleeve, a water inlet pipe, a connecting pipe, a middle rod, an air bag and a sealing mechanism. The heating mechanism is installed on the heating shell, the concentric-square-shaped pipe is communicated to the side wall of the heating shell, the fixing sleeve is installed on the concentric-square-shaped pipe, and the adjusting mechanism achieves automatic adjustment of the water amount through cooperation of the concentric-square-shaped pipe, the heating shell, the fixing sleeve, a water inlet sleeve, a water inlet pipe and a connecting pipe, so that the stability of the water amount in the cooking process is ensured; due to the design of the air bag and the middle rod, the water level can be accurately controlled, the problem of insufficient or excessive water is avoided, and the cooking effect and safety are improved.

Description

Technical Field

[0001] The utility model relates to the technical field of beef sauce cooking, and more specifically, it relates to a fresh pepper beef sauce cooking device. Background Technique

[0002] In the production process of fresh pepper beef sauce, the cooking device plays a crucial role. However, the existing cooking devices face a significant problem during use: since the cooking process causes continuous evaporation of water, the water volume in the device gradually decreases. If this decrease in water volume is not replenished in a timely manner, it will seriously affect the safety of the entire production process. Insufficient water volume may lead to out-of-control internal temperature of the device, increasing the risk of food ingredients burning and even potentially damaging the device itself, thus threatening the personal safety of the operators.

[0003] In addition, the continuous reduction of water volume also has a negative impact on the quality of fresh pepper beef sauce. When the water volume is insufficient, the cooking process may become uneven, resulting in some food ingredients not being fully cooked while others may be overcooked. This not only affects the taste and texture of the final product but may also cause food safety problems. At the same time, insufficient water volume may also lead to too high a concentration of the sauce, changing the originally expected taste and texture. Content of the Utility Model

[0004] (I) Technical Problems to be Solved

[0005] In view of the problems existing in the prior art, the utility model provides a fresh pepper beef sauce cooking device to solve the technical problems mentioned in the background technique.

[0006] (II) Technical Solutions

[0007] To achieve the above object, the utility model provides the following technical solutions: A fresh pepper beef sauce cooking device includes a support frame installed on an external device. An adjustment mechanism is provided on the support frame. The adjustment mechanism includes a heating mechanism, a return pipe, a heating shell, a fixed sleeve, an inlet water sleeve, an inlet water pipe, a connecting pipe, an intermediate rod, an airbag, and a sealing mechanism. The heating mechanism is installed on the heating shell, the return pipe is communicated with the side wall of the heating shell, the fixed sleeve is installed on the return pipe, a plurality of connecting pipes are provided, and the plurality of connecting pipes are respectively communicated with the fixed sleeve and the inlet water sleeve. One end of the inlet water pipe is connected to an external device, and the other end of the inlet water pipe is connected to the inlet water sleeve. The sealing mechanism is cooperatively connected to the fixed sleeve and the intermediate rod, and a cylinder is installed on the intermediate rod.

[0008] The utility model is further provided that the sealing mechanism includes a sealing disc and a fitting disc. The fitting disc is coaxially installed in the fixed sleeve. The sealing disc is installed on the intermediate rod and the sealing disc is attached to the fitting disc. The design of the sealing mechanism ensures the sealing effect.

[0009] The present utility model is further configured such that a threaded block is provided on the inner thread of the fixed sleeve, a sealing sleeve is coaxially provided on the threaded block, the sealing sleeve is slidably connected to the inner wall of the fixed sleeve, and the design of the threaded block ensures the continuity of adjustment.

[0010] The present utility model is further configured such that the intermediate rod is slidably connected to the sealing sleeve, a pull rod is provided on the intermediate rod, a spring is provided on the sealing sleeve, and the spring abuts against the sealing disc. The design of the pull rod ensures the convenience of adding water.

[0011] The present utility model is further configured such that a positioning disc is provided on the inner wall of the fixed sleeve, the intermediate rod is slidably connected to the positioning disc, and a rotating disc is coaxially provided on the threaded block. The design of the positioning disc ensures the stability of the intermediate rod.

[0012] The present utility model is further configured such that the heating mechanism includes electric heating tubes. A plurality of electric heating tubes are provided, and the plurality of electric heating tubes are respectively installed on the side wall of the heating shell, and the plurality of electric heating tubes are respectively electrically connected to an external power supply device. The design of the heating mechanism ensures the continuity of heating.

[0013] The present utility model is further configured such that a plurality of mounting shells are equidistantly provided in the heating shell, and each mounting shell is respectively provided with a handle.

[0014] The present utility model is further configured such that the side wall of each mounting shell is respectively attached to the heating shell.

[0015] (III) Beneficial effects

[0016] Compared with the prior art, the present utility model provides a fresh pepper beef sauce steaming device, which has the following beneficial effects:

[0017] 1. Through the cooperation of the return pipe, heating shell, fixed sleeve, water inlet sleeve, water inlet pipe and connecting pipe, the adjustment mechanism realizes the automatic adjustment of the water volume, ensures the stability of the water volume during the steaming process. The design of the airbag and the intermediate rod enables the water level to be precisely controlled, avoiding the problems of insufficient or excessive water volume, and improving the steaming effect and safety.

[0018] 2. The cooperation of the sealing disc and the fitting disc of the sealing mechanism realizes the automatic control of water inlet. The design of the threaded block and the sealing sleeve allows manual adjustment of the water volume. The setting of the pull rod and the spring provides a flexible operation method. The cooperation of the positioning disc and the rotating disc further enhances the accuracy of adjustment. These designs together improve the reliability and convenience of use of the device.

[0019] 3. The heating mechanism ensures the uniformity of heating through the setting of a plurality of electric heating tubes. The design of the mounting shell facilitates maintenance and cleaning, and the setting of the handle is convenient for operation. These designs together improve the heating efficiency and the practicality of the device, and ensure the steaming quality of the fresh pepper beef sauce. Brief Description of the Drawings

[0020] Figure 1 is a schematic diagram of the overall structure of a fresh pepper beef sauce cooking device in the present utility model;

[0021] Figure 2 In the present utility model Figure 1 is a schematic cross-sectional structure diagram;

[0022] Figure 3 is a schematic diagram of the structure of the adjusting mechanism in the present utility model;

[0023] Figure 4 In the present utility model Figure 3 is a schematic cross-sectional structure diagram;

[0024] Figure 5 is a schematic diagram of the structure of the sealing sleeve in the present utility model.

[0025] In the figure: 1, support frame; 2, return pipe; 3, heating shell; 4, fixing sleeve; 5, water inlet sleeve; 6, water inlet pipe; 7, connecting pipe; 8, middle rod; 9, airbag; 10, sealing disc; 11, fitting disc; 12, threaded block; 13, sealing sleeve; 14, pull rod; 15, spring; 16, positioning disc; 17, rotating disc; 18, electric heating tube; 19, installation shell; 20, handle. Detailed Description of the Preferred Embodiment

[0026] It should be noted that, without conflict, the embodiments in the present application and the features in the embodiments can be combined with each other. The present utility model will be described in detail below with reference to the drawings and in conjunction with the embodiments.

[0027] It should be pointed out that, unless otherwise specified, all technical and scientific terms used in the present application have the same meaning as commonly understood by those of ordinary skill in the technical field to which the present application belongs.

[0028] In the present utility model, unless otherwise stated, the orientations such as "upper, lower" are generally in the directions shown in the drawings, or in the vertical, perpendicular or gravitational directions; similarly, for ease of understanding and description, "left, right" are generally the left and right shown in the drawings; "inside, outside" refer to the inside and outside relative to the contour of each component itself, but the above orientation terms are not used to limit the present utility model.

[0029] Please refer to Figures 1-5, A fresh pepper beef sauce steaming device, including a support frame 1, the support frame 1 is installed on an external device, an adjustment mechanism is provided on the support frame 1, the adjustment mechanism includes a heating mechanism, a return pipe 2, a heating shell 3, a fixing sleeve 4, a water inlet sleeve 5, a water inlet pipe 6, a connecting pipe 7, an intermediate rod 8, an airbag 9 and a sealing mechanism, the heating mechanism is installed on the heating shell 3, the return pipe 2 is communicated with the side wall of the heating shell 3, the fixing sleeve 4 is installed on the return pipe 2, there are multiple connecting pipes 7, and the multiple connecting pipes 7 are respectively communicated with the fixing sleeve 4 and the water inlet sleeve 5, one end of the water inlet pipe 6 is connected to an external device, and the other end of the water inlet pipe 6 is connected to the water inlet sleeve 5, the sealing mechanism is cooperatively connected to the fixing sleeve 4 and the intermediate rod 8, a cylinder is installed on the intermediate rod 8, the sealing mechanism includes a sealing disc 10 and a fitting disc 11, the fitting disc 11 is coaxially installed in the fixing sleeve 4, the sealing disc 10 is installed on the intermediate rod 8, and the sealing disc 10 is attached to the fitting disc 11, a threaded block 12 is internally threaded in the fixing sleeve 4, a sealing sleeve 13 is coaxially provided on the threaded block 12, the sealing sleeve 13 is slidably connected to the inner wall of the fixing sleeve 4, the intermediate rod 8 is slidably connected to the sealing sleeve 13, and a pull rod 14 is provided on the intermediate rod 8, a spring 15 is provided on the sealing sleeve 13, the spring 15 abuts against the sealing disc 10, a positioning disc 16 is provided on the inner wall of the fixing sleeve 4, the intermediate rod 8 is slidably connected to the positioning disc 16, and a rotating disc 17 is coaxially provided on the threaded block 12.

[0030] In this embodiment, when it is necessary to steam the beef sauce, since it is necessary to use less water and continuously add water to avoid the water being burned dry, first, the corresponding water is introduced through the water inlet pipe 6, and then the water is introduced into the fixing sleeve 4 through the water inlet sleeve 5 and the connecting pipe 7. At this time, since there is no water in the heating shell 3, the airbag 9 will not be affected by buoyancy, and then the sealing disc 10 and the fitting disc 11 are in an unlocked state. Then the water flows into the heating shell 3 through the fixing sleeve 4 and the return pipe 2, and then the water will accumulate at the lower end of the heating shell 3. Then, when there is more and more water, the airbag 9 will be affected by buoyancy, and then gradually compress the spring 15, so that the sealing disc 10 and the fitting disc 11 are slowly in a sealed state. When the airbag 9 is completely immersed in water, the sealing disc 10 and the fitting disc 11 will be in a sealed state, thus stopping the water inlet. When the water decreases, water is added continuously, so as to ensure continuous water supply. When manual water addition is required, only the pull rod 14 needs to be pushed to unlock the seal, thus completing the water inlet process.

[0031] Please refer to Figure 1 and Figure 2, as an implementation of the heating mechanism: The heating mechanism includes electric heating tubes 18. There are multiple electric heating tubes 18, and the multiple electric heating tubes 18 are respectively installed on the side wall of the heating shell 3, and the multiple electric heating tubes 18 are respectively electrically connected to an external power supply device. A plurality of mounting shells 19 are equidistantly arranged in the heating shell 3. Each mounting shell 19 is respectively provided with a handle 20, and the side walls of each mounting shell 19 are respectively attached to the heating shell 3.

[0032] More specifically, when it is necessary to ensure continuous water inlet, only need to rotate the rotary disk 17. Since the threaded block 12 is threadedly connected to the fixed sleeve 4, then the spring 15 will move downward and thus push the sealing disk 10 downward. At this time, the buoyancy of the airbag 9 is not enough to compress the spring 15, so that water can enter continuously. Therefore, the internal water volume can be adjusted according to different situations, thus ensuring the steaming effect of the beef sauce and improving the safety of use.

[0033] In summary, when the whole device is in use or operation: When it is necessary to steam the beef sauce, since less water is needed and continuous water addition is required to avoid the water being burned dry. First, pass the corresponding water through the water inlet pipe 6, and then pass the water into the fixed sleeve 4 through the water inlet sleeve 5 and the connecting pipe 7. At this time, since there is no water in the heating shell 3, the airbag 9 will not be affected by buoyancy. Then the sealing disk 10 and the fitting disk 11 are in an unlocked state. Then the water flows into the heating shell 3 through the fixed sleeve 4 and the return pipe 2. Then the water will gather at the lower end of the heating shell 3. Then when there is more and more water, the airbag 9 will be affected by buoyancy and gradually compress the spring 15, making the sealing disk 10 and the fitting disk 11 slowly in a sealed state. When the airbag 9 is completely immersed in water, the sealing disk 10 and the fitting disk 11 will be in a sealed state, thus stopping the water inlet. When the water decreases, add water continuously to ensure continuous water supply. When manual water addition is required, only need to push the pull rod 14 to unlock the seal, thus completing the water inlet process.

[0034] When it is necessary to ensure continuous water inlet, only need to rotate the rotary disk 17. Since the threaded block 12 is threadedly connected to the fixed sleeve 4, then the spring 15 will move downward and thus push the sealing disk 10 downward. At this time, the buoyancy of the airbag 9 is not enough to compress the spring 15, so that water can enter continuously. Therefore, the internal water volume can be adjusted according to different situations, thus ensuring the steaming effect of the beef sauce and improving the safety of use.

[0035] Among all the solutions mentioned above, for the connection between two components, welding, connection with bolts and nuts, connection with bolts or screws, or other well-known connection methods can be selected according to the actual situation, which will not be elaborated one by one here. For all the cases of fixed connection mentioned above, welding is preferably considered. Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principle and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A fresh pepper beef sauce steaming device, including a support frame (1), characterized in that, The support frame (1) is installed on an external device. An adjustment mechanism is provided on the support frame (1). The adjustment mechanism includes a heating mechanism, a return pipe (2), a heating shell (3), a fixing sleeve (4), a water inlet sleeve (5), a water inlet pipe (6), a connecting pipe (7), an intermediate rod (8), an airbag (9) and a sealing mechanism. The heating mechanism is installed on the heating shell (3). The return pipe (2) is connected to the side wall of the heating shell (3). The fixing sleeve (4) is installed on the return pipe (2). A plurality of the connecting pipes (7) are provided, and the plurality of connecting pipes (7) are respectively connected to the fixing sleeve (4) and the water inlet sleeve (5). One end of the water inlet pipe (6) is connected to the external device, and the other end of the water inlet pipe (6) is connected to the water inlet sleeve (5). The sealing mechanism is cooperatively connected to the fixing sleeve (4) and the intermediate rod (8). A cylinder is installed on the intermediate rod (8).

2. The steaming device for fresh pepper beef sauce according to claim 1, characterized in that: The sealing mechanism includes a sealing disc (10) and a fitting disc (11). The fitting disc (11) is coaxially installed in the fixing sleeve (4). The sealing disc (10) is installed on the intermediate rod (8), and the sealing disc (10) is attached to the fitting disc (11).

3. A fresh pepper beef sauce cooking device according to claim 2, characterized in that: A threaded block (12) is internally threaded in the fixing sleeve (4). A sealing sleeve (13) is coaxially provided on the threaded block (12). The sealing sleeve (13) is slidably connected to the inner wall of the fixing sleeve (4).

4. The cooking equipment for fresh pepper beef sauce according to claim 3, characterized in that: The intermediate rod (8) is slidably connected to the sealing sleeve (13). A pull rod (14) is provided on the intermediate rod (8). A spring (15) is provided on the sealing sleeve (13). The spring (15) abuts against the sealing disc (10).

5. The steaming device for fresh pepper beef sauce according to claim 4, characterized in that: A positioning disc (16) is provided on the inner wall of the fixing sleeve (4). The intermediate rod (8) is slidably connected to the positioning disc (16). A rotating disc (17) is coaxially provided on the threaded block (12).

6. A fresh pepper beef sauce cooking device according to claim 1, characterized in that: The heating mechanism includes electric heating tubes (18). A plurality of the electric heating tubes (18) are provided, and the plurality of electric heating tubes (18) are respectively installed on the side wall of the heating shell (3), and the plurality of electric heating tubes (18) are respectively electrically connected to an external power supply device.

7. The steaming device for fresh pepper beef sauce according to claim 6, characterized in that: A plurality of mounting shells (19) are equidistantly provided in the heating shell (3). A handle (20) is provided on each of the mounting shells (19).

8. The steaming device for fresh pepper beef sauce according to claim 7, characterized in that: The side wall of each of the mounting shells (19) is respectively attached to the heating shell (3).

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