Perforated frying pan and frying device
By installing a fire-permeable hole and an automatic mixing mechanism on the pot body, the lack of burnt aroma and complicated operation caused by the inability to contact the open flame of the wok is solved, and automatic stir-frying and discharging are realized, which improves the efficiency and taste of stir-frying, and reduces smoke pollution.
Patent Information
- Application Number
- CN202421331950.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-06-12
- Publication Date
- 2025-07-11
- Estimated Expiration
- 2034-06-12
AI Technical Summary
The existing wok cannot contact the items during the frying process, resulting in the lack of burnt fragrance for stir-frying items, and the operation is cumbersome and time-consuming, especially when the material is discharged, it requires manual turning and pouring, which is very labor-intensive.
A hole-burning wok is designed. The pot body is equipped with a fire-permeable hole to directly contact the open flame. It combines the mixing mechanism to automatically stir fry and discharge the material. It adopts an inclined design and automatic stirring leaves to achieve no manual turning and discharge, and is equipped with a smoke purification device to treat the smoke.
The fried items have the burnt aroma of open flame, which is simple and labor-saving, and has a high degree of automation, which reduces manual operations, reduces labor intensity, and reduces smoke pollution.
Smart Images
Figure CN223081474U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the field of cooking, in particular to a perforated cooking wok and a cooking device. Background Art
[0002] For the existing cooking woks, when frying items such as peanuts, soybeans, melon seeds, peppers, etc., the frying items in the wok do not come into contact with an open flame, and the burnt aroma produced by an open flame cannot be achieved. The aroma of the fried items still needs to be improved.
[0003] In addition, during the frying process, it is also necessary to continuously manually turn the frying items in the wok, which is troublesome, time-consuming and laborious. Moreover, after the frying items are fried in the prior art, it is necessary to manually take out the frying items in the wok, or manually lift the wok and pour out the frying items in the wok, which is very troublesome to operate. Content of the Utility Model
[0004] The utility model aims to provide a perforated cooking wok and a cooking device to solve the technical problem that the fried items do not have the burnt aroma produced by an open flame.
[0005] To achieve the above object, the utility model adopts the following technical solution: A perforated cooking wok includes a wok body with an open top, and the wok body is provided with a plurality of fire-permeating holes.
[0006] To achieve the above object, the utility model also adopts the following technical solution: A cooking device includes a stove and a perforated cooking wok; the wok body is placed on the stove.
[0007] The principle and advantages of the above solution are: The wok body in this application is provided with fire-permeating holes. When stir-frying items, the flames on the stove can directly contact the items in the wok body through the fire-permeating holes, so as to achieve the function of burning the items. In the prior art, since the open flame cannot contact the objects in the wok body, it is impossible to burn the objects in the wok, and only the objects in the wok can be stir-fried. Since the open flame in this application contacts the items such as peppers during frying, the fried items have a special aroma and taste better.
[0008] Preferably, as an improvement of a perforated cooking wok, the wok body is provided with a discharge port.
[0009] Thus, with the setting of the discharge port, after the items in the wok are fried, the fried items in the wok can be poured out through the discharge port.
[0010] Preferably, as an improvement of a perforated cooking wok, the shape of the top edge of the wok body is polygonal, elliptical or quasi-elliptical.
[0011] The pot body in this application is not limited to the conventional round pot body, but can also be of other shapes. For example, the shape of the top edge of the pot body is polygonal, elliptical or quasi-elliptical. Any container that can accommodate stir-fried items, has an opening at the top, and can be used for stir-frying is acceptable.
[0012] Preferably, as an improvement of a stir-frying device, a stirring mechanism for stirring the items in the pot body is provided on the stove. The stirring mechanism includes a driving member, a stirring rod, and stirring blades provided on the stirring rod. The stirring rod and the stirring blades are both located above the pot body.
[0013] Thus, during the process of stir-frying the items in the pot body, the driving member drives the stirring rod to rotate, the stirring rod drives the stirring blades to rotate, and the stirring blades stir the items in the pot, so that the stir-frying is more uniform and the quality of stir-frying is ensured. In this way, during the process of stir-frying the items, there is no need to manually turn the items, the operation is simple and convenient, and the labor intensity is greatly reduced.
[0014] Preferably, as an improvement of a stir-frying device, the pot body is placed obliquely on the stove;
[0015] During stir-frying, the stirring blades turn the items in the pot body from the lower part to the higher part of the pot body;
[0016] During discharging, the stirring blades turn the items in the pot body from the higher part to the lower part of the pot body.
[0017] Thus, when the items are put into the pot and the stirring blades turn the items, during stir-frying, since the stirring blades turn the items in the pot body from the lower part to the higher part of the pot body, it can reduce the situation that the items in the pot are pushed out from the lower end of the pot due to the turning of the stirring blades. When the stir-frying is completed, make the stirring blades rotate in the reverse direction, and the stirring blades turn the items in the pot body from the higher part to the lower part of the pot body, so as to scrape the cooked items in the pot out of the pot, realizing automatic discharging. There is no need to manually lift the pot body to pour out the stir-fried items, the operation is simple and convenient, and the labor intensity is reduced.
[0018] Preferably, as an improvement of a stir-frying device, the stirring blades are sheet-shaped, and an avoidance space is provided on the stirring blades.
[0019] Thus, the setting of the avoidance space can prevent the stir-fried items from being pushed to one side and pushed out of the pot due to the blocking of the stir-fried items by the stirring blades during the process of turning the stir-fried items by the stirring blades.
[0020] Preferably, as an improvement of a stir-frying device, the edge of the stirring blade is adapted to the inner wall of the pot body.
[0021] With this setting, during the rotation of the stirring blades, the stirring blades will not interfere with the inner wall of the pot body, thus ensuring that the stirring blades can stir normally.
[0022] Preferably, as an improvement of a stir-frying device, it further includes a smoke purification box located above the pot body. The area between the smoke purification box and the stove is the stir-frying space.
[0023] Thus, during the stir-frying process, some smoke will be generated in the stir-frying space. The smoke purification box is used to purify the smoke, and after purifying the smoke, the smoke is discharged, thereby reducing environmental pollution.
[0024] Preferably, as an improvement of a stir-frying device, it further includes a baffle for shielding the side of the stir-frying space.
[0025] Thus, the baffle plays a role in shielding the smoke, can reduce the smoke from drifting outwards from the side of the stir-frying space, and enables the smoke to be discharged as much as possible after being treated by the smoke purifier. Description of the Drawings
[0026] Figure 1 It is a three-dimensional schematic diagram of a stir-frying device.
[0027] Figure 2 It is a three-dimensional schematic diagram of a part of the stir-frying device. The smoke purification box and the baffle structure are not included in the figure, mainly showing the stove and the structures such as the empty stir-frying pot, stirring rod and stirring blades located on the stove.
[0028] Figure 3 It is a front view sectional schematic diagram of the smoke purifier. Detailed Description of the Invention
[0029] The following is further detailed through specific embodiments:
[0030] The reference numerals in the accompanying drawings of the specification include: stove 1, filler port 2, pot body 3, stove top 4, box body 5, motor 6, first baffle 7, stir-frying space 8, second baffle 9, chimney 10, fan 11, smoke inlet pipe 12, smoke outlet pipe 13, frame 14, stirring rod 15, stirring blade 16.
[0031] The embodiment is basically as shown in the attached Figures 1 - 3 figure: This embodiment discloses a perforated stir-frying pot, including a pot body 3. The top of the pot body 3 is open, and a number of fire-passing holes are provided on the pot body 3. The fire-passing holes are densely arranged, and there is a certain distance between adjacent fire-passing holes. The size and density of the fire-passing holes can be specifically set according to actual situations. For example, the aperture of the fire-passing holes is 0.5 - 2 mm, and the distance between adjacent fire-passing holes is 1 - 5 mm. The size of the pot body 3 can be set according to actual requirements.
[0032] Thus, when an item is placed in the pot and being stir-fried, the flames can directly contact the item in the pot body 3 through the fire-permeating holes, thereby achieving the function of burning the item. Since the open flames contact the item in this embodiment, the stir-fried item has a special fragrance and tastes better.
[0033] Regarding the shape of the pot body 3, it can be an ordinary round pot body 3 (the edge of the pot body 3 is round), or an oval pot body 3 (the edge shape of the pot body 3 is oval), or a quasi-oval pot body 3 (the edge shape of the pot body 3 is quasi-oval, and by quasi-oval it means that on the basis of an ellipse, one end of the ellipse is larger and the other end is smaller), or a polygonal pot body 3 (the edge shape of the pot body 3 is polygonal, such as rectangular). Of course, the shape of the pot body 3 is not limited to this. As long as the top is open and can accommodate the item and perform stir-frying, it can be recognized as the pot body 3, such as a dustpan shape, a cuboid shape, etc.
[0034] This embodiment also discloses a stir-frying and burning device, including a stove 1 and a perforated stir-frying and burning pot; the pot body 3 is placed on the stove 1. The pot body 3 is inclined, and the pot body 3 is embedded in the stove top 4 of the stove 1 (after the pot body 3 is embedded, it can be fixed to the stove top 4 through cement). Since the pot body 3 is inclined, the stove top surface is also inclined. The pot body 3 in this embodiment is quasi-oval, the low end of the pot body 3 is the small end and is the discharge port, and the high end of the pot body 3 is the large end.
[0035] The stove 1 in this embodiment is of a cuboid structure. A combustion chamber is provided inside the stove 1, and a filler port 2 is provided on the outer wall of the stove 1. Solid fuels such as coal can be added to the combustion chamber through the filler port 2. The coal burns in the combustion chamber, thereby heating the pot body 3. The burning flames can pass through the fire-permeating holes of the pot body 3 to stir-fry and burn the item in the pot body 3.
[0036] A stirring mechanism for stirring the item in the pot body 3 is provided on the stove in this embodiment. The stirring mechanism includes a driving member (specifically, it can be a motor 6), a frame body 14, a stirring rod 15, and stirring blades 16 provided on the stirring rod 15. The stirring rod 15 and the stirring blades 16 are both located above the pot body 3. The stirring rod 15 is rotationally connected to the frame body 14 through a bearing.
[0037] Thus, when an item is placed in the pot body 3 and during the process of stir-frying and burning the item in the pot body 3, the motor 6 is started. The motor 6 drives the stirring rod 15 to rotate, and the stirring rod 15 drives the stirring blades 16 to rotate, thereby realizing the stirring of the item in the pot body 3, making the item more sufficient and uniform during the stir-frying and burning process.
[0038] In addition, for a better and further design, the frame body 14 in this embodiment is installed on the cooking range 4 by bolts or welding. The two frame bodies 14 are located on the left and right sides of the pot body 3. The stirring rod 15 is horizontally arranged left and right. The stirring blades 16 are installed on the stirring rod 15 by welding or fixing with screws, etc. The edge of the stirring blade 16 is arc-shaped, so as to adapt to the arc shape of the inner wall of the pot body 3. There is an avoidance space on the stirring blade 16 (a semi-circular avoidance hole in this embodiment, and of course it can be other shapes in other embodiments). In this way, when the stirring blade 16 rotates, the stirring blade 16 moves in the stir-fried items in the pot body 3, so as to turn over the items. The setting of the avoidance space avoids the situation that when the stirring blade 16 without an avoidance space rotates, the stirring blade 16 pushes a large amount of items to move and pushes the items out of the pot.
[0039] Since the pot body 3 is inclined in this embodiment and the stirring rod 15 is horizontally located above the pot body 3, during the stir-frying process, the stirring blade 16 rotates counterclockwise ( Figure 2 the counterclockwise direction in the right view direction). When the stirring blade 16 rotates from top to bottom into the pot body 3, the stirring blade 16 turns over the stir-fried items in the pot body 3 from the lower part to the higher part of the pot body 3, and the items in the pot body 3 will not pour out from the lower end of the pot body 3.
[0040] After the stir-frying is completed, change the rotation direction of the stirring blade 16 to make the stirring blade 16 rotate clockwise ( Figure 2 the clockwise direction in the right view direction). When the stirring blade 16 rotates from top to bottom into the pot body 3, the stirring blade 16 turns over the items in the pot body 3 from the higher part to the lower part of the pot body 3, so as to scoop out most of the items from the discharge port at the lower end of the pot body 3 and out of the pot body 3, realizing the discharging of the items in the pot body 3.
[0041] Of course, the shape of the stirring blade 16 is not limited to this, and it can also be other shapes. The quantity is not specifically limited either. It can be one, two, three, etc. Multiple stirring blades 16 can be evenly distributed in a circle on the stirring rod 15, or can be horizontally arranged on the stirring rod 15. When horizontally arranged, the gap between the stirring blades 16 can be used as the avoidance space. No matter how it is arranged, as long as it can realize the stirring of the materials in the pot body 3.
[0042] Of course, for the placement direction of the stirring rod 15, it is not absolutely horizontal either. It can also have a certain inclination, that is, the stirring rod 15 can be high at one end and low at the other end. The stirring rod 15 can also be slightly closer to the front side of the stove 1 at one end and slightly closer to the rear side of the stove 1 at the other end.
[0043] In addition, for a more specific optimization, a smoke purification box can be arranged above the stove 1, and the smoke purification box is located above the pot body 3, and the area between the smoke purification box and the stove 1 is the cooking space 8. In order to prevent the smoke generated by cooking from spreading from the cooking space 8 in a large area around, a shielding plate for shielding the side of the cooking space 8 is fixed between the smoke purification box and the stove 1, and the shielding plate is installed on the smoke purification box and the stove 1 by screws, bolts or welding. The shielding plate includes a first shielding plate 7 and a second shielding plate 9, and the number of the first shielding plates 7 is three. The three first shielding plates 7 shield the outside of the cooking space 8 from the left and right sides and the rear side of the stove 1, respectively, and the second shielding plate 9 shields the cooking space 8 from the front of the stove 1. The second shielding plate 9 only shields the upper half of the cooking space 8, and the lower half is not shielded, so as not to affect the placing of items into the pot body 3 and the discharge of the cooking items in the pot body 3. In addition, in this embodiment, the motor 6 is mounted on the outer side of the first shielding plate 7 by bolts.
[0044] Combination Figure 3 As shown, the smoke purification box in this embodiment includes a box body 5, on which a smoke inlet pipe 12 and a smoke outlet pipe 13 are installed (for example, welded), a fan 11 is connected and installed between the smoke inlet pipe 12 and the smoke outlet pipe 13, the smoke outlet pipe 13 passes through the top of the box body 5 and passes out from the bottom of the box body 5, the smoke inlet pipe 12 is inserted into the box body 5 from the top of the box body 5, and the bottom of the smoke inlet pipe 12 is located below the liquid level in the box body 5. A chimney 10 is provided on the top of the box body 5.
[0045] Therefore, during the cooking process, the fan 11 is started, and the fan 11 generates suction to suck the smoke in the cooking space 8 from the bottom of the smoke outlet pipe 13 into the smoke outlet pipe 13. The smoke enters the smoke inlet pipe 12 through the fan 11, and the smoke enters the water in the box 5. The water purifies the smoke and reduces the smoke particles. The purified smoke is discharged from the chimney 10.
[0046] Of course, the structure of the smoke purification box is not limited to this, and any structure that can achieve the smoke purification function is acceptable.
[0047] The above is only an embodiment of the utility model, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the utility model, several deformations and improvements can be made, which should also be regarded as the protection scope of the utility model, and these will not affect the effect of the implementation of the utility model and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.
Claims
1. A perforated stir-fry pan, comprising a pan body, the top of the pan body being open, characterized in that: A plurality of fire-passing holes are provided on the pot body; a discharge port is provided on the pot body; the shape of the top edge of the pot body is polygonal, elliptical or quasi-elliptical.
2. A stir-frying device, characterized in that: It includes a stove and the perforated stir-fry pot described in claim 1; the pot body is placed on the stove.
3. The stir-frying device according to claim 2, characterized in that: A stirring mechanism for stirring the items in the pot body is provided on the stove. The stirring mechanism includes a driving member, a stirring rod and stirring blades provided on the stirring rod. The stirring rod and the stirring blades are both located above the pot body.
4. A stir-frying device according to claim 3, characterized in that: The pot body is placed obliquely on the stove; During the stir-fry process, the stirring blades turn the items in the pot body from the lower part to the higher part of the pot body; During the discharging process, the stirring blades turn the items in the pot body from the higher part to the lower part of the pot body.
5. The stir-frying device according to claim 3, wherein: The stirring blades are sheet-shaped, and an avoidance space is provided on the stirring blades.
6. The stir-frying device according to claim 3, wherein: The edge of the stirring blade is adapted to the inner wall of the pot body.
7. A stir-frying device according to any one of claims 2-6, characterized in that: It further includes a smoke purification box. The smoke purification box is located above the pot body, and the area between the smoke purification box and the stove is the stir-fry space.
8. A stir-frying device according to claim 7, characterized in that: It further includes a baffle for shielding the side of the stir-fry space.