Steak bar constant temperature equipment
Automatically adjust the spacing of the baking tray through the lifting mechanism and buffer mechanism, and combined with the temperature sensor and controller to achieve precise temperature control, it solves the problems of uneven cooking and equipment damage in the existing steak bar equipment, and improves the efficiency and consistency of steak cooking.
Patent Information
- Application Number
- CN202421905743.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-08-07
- Publication Date
- 2025-07-25
- Estimated Expiration
- 2034-08-07
AI Technical Summary
The existing steak bar constant temperature equipment has fixed spacing between the upper and lower baking trays, making it difficult to adjust according to the thickness of the steak, resulting in uneven cooking effects and inaccurate temperature control, which can easily damage the equipment.
The lifting mechanism and buffer mechanism are adopted to adjust the distance between the upper baking tray and the lower baking tray through an electric telescopic rod, and precise temperature control is achieved through a temperature sensor and controller to ensure uniform heating and constant temperature cooking.
It realizes automatic adjustment of the baking tray spacing according to the steak thickness to ensure uniform cooking effect, reduce equipment damage, improve cooking efficiency and consistency, and maintain steak quality and flavor.
Smart Images
Figure CN223143323U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of steak bars, and specifically relates to a constant temperature device for steak bars. Background Art
[0002] Steak is a common main course in Western cuisine, usually referring to a piece of meat cut from a cow. The quality and taste of steak largely depend on factors such as the breed of the cow, the feeding method, the part of the steak, the cutting method, the cooking method, and the degree of doneness. Steak is usually cooked by frying or grilling, quickly frying the steak on a high-temperature frying pan or grill to lock in the juice and form a crispy skin, or cooking it in an oven at a low temperature for a long time, which is suitable for steaks that need to be cooked until well-done. At the same time, by cooking at a low temperature for a long time, the steak can also reach the ideal degree of doneness and maintain the juiciness and tenderness of the meat.
[0003] Steak is a popular Western cuisine, usually referring to a thick slice cut from beef, mainly composed of muscle fibers, and can be meat from various different parts, such as ribeye steak, sirloin steak, T-bone steak, etc. There are various cooking methods for steak, including frying, grilling, barbecuing, etc. When cooking, the cooking time is usually adjusted according to personal taste and the thickness of the meat.
[0004] In the process of implementing the present utility model, the inventor found that the prior art has the following problems: 1. The distance between the upper and lower baking trays of the existing constant temperature device for steak bars is fixed, so it is difficult to adjust the baking tray distance according to the actual thickness and requirements of the steak, which affects the steak cooking effect, and pressing down the baking tray easily damages the steak and the device; 2. The baking tray temperature of the existing constant temperature device for steak bars lacks a device that can be precisely controlled, so it is easy to cause uneven heating of the baking tray to the steak, resulting in affecting the final cooking effect due to temperature fluctuations. Content of the Utility Model
[0005] The purpose of the present utility model is to provide a steak bar constant temperature device to solve the problems raised in the above-mentioned background technology. The distance between the upper and lower baking trays of the existing steak bar constant temperature device is fixed, so it is difficult to adjust the distance between the baking trays according to the actual thickness and requirements of the steak, which affects the cooking effect of the steak. Moreover, pressing down the baking tray easily damages the steak and the device. In addition, the baking tray temperature of the existing steak bar constant temperature device lacks a device for precise control, which easily causes uneven heating of the steak by the baking tray, resulting in an impact on the final cooking effect due to temperature fluctuations. To achieve the above purpose, the present utility model provides the following technical solutions: A steak bar constant temperature device includes a lifting mechanism. The bottom end of the lifting mechanism is screwed to the left and right sides of the top of the upper baking tray. The left and right sides of the upper baking tray are slidably connected to the inner walls of the left and right sides of the top cover. The rear side of the top cover is hinged to the rear outer wall of the bottom box. The bottom wall of the bottom box is provided with a plurality of buffer mechanisms. The top end of the buffer mechanism is welded to the bottom of the lower baking tray. The front outer wall of the top cover is screwed with a handle. A temperature sensor is installed on one inner wall of the bottom box, and a controller is installed on the front outer wall of the bottom box.
[0006] Further preferably, the lifting mechanism is composed of an electric telescopic rod and a resisting plate. The resisting plate is clamped to the inner wall of the top cover. The top of the electric telescopic rod is screwed to the top wall of the top cover, and the driving end of the electric telescopic rod is screwed to the left and right sides of the top of the upper baking tray.
[0007] Further preferably, a first electric heating tube is provided in the sandwich layer of the top wall of the upper baking tray, and a second electric heating tube is provided in the sandwich layer of the bottom wall of the lower baking tray.
[0008] Further preferably, sliding blocks are provided on the outer walls of the left and right sides of the upper baking tray, and sliding grooves are opened on the inner walls of the left and right sides of the top cover and the bottom box.
[0009] Further preferably, the buffer mechanism is composed of a compression spring member, a T-shaped pressing block, and a hollow resisting column. The bottom of the hollow resisting column is welded to the bottom wall of the bottom box. The bottom end of the T-shaped pressing block is slidably connected to the inside of the hollow resisting column. The top of the T-shaped pressing block is welded to the bottom of the lower baking tray, and the compression spring member is sleeved between the T-shaped pressing block and the hollow resisting column.
[0010] Further preferably, the temperature sensor and the controller together constitute a temperature control mechanism.
[0011] Further preferably, a heat insulation sleeve is provided on the outer wall of the handle.
[0012] Compared with the prior art, the beneficial effects of the present utility model are:
[0013] In this utility model, according to the actual thickness of the steak, the electric telescopic rod is started through the controller, and its driving end pushes the upper baking tray screwed thereto downward until the surface of the upper baking tray contacts the top of the steak. During this period, the design of the electric telescopic rod allows the operator to precisely adjust the distance between the upper baking tray and the lower baking tray through electric control, so as to ensure that the steak can obtain a uniform cooking effect according to the actual thickness of the steak and cooking requirements. At the same time, through the automated operation of the lifting mechanism 1, the inconvenience and time consumption of manual adjustment can be reduced, and the efficiency and consistency of the cooking process can be improved. During the downward pressing of the upper baking tray, the T-shaped pressing block provided at the bottom of the lower baking tray will be pressed and push the compression spring member downward, causing it to contract, so that the T-shaped pressing block slides downward along the inner wall of the hollow abutting column. During this process, the compression spring member can absorb part of the pressure exerted by the upper baking tray, prevent the steak from being overly pressed, and at the same time the pressure relief of the buffer mechanism protects the lower baking tray itself and prevents it from being damaged due to excessive pressure.
[0014] In this utility model, when cooking the steak with the steak bar, its temperature sensor will continuously detect the temperature change inside the baking tray and convert it into a digital signal and transmit it to the controller. Then, the controller controls and adjusts the temperatures of the first electric heating tube and the second electric heating tube to achieve constant-temperature cooking. During this period, the temperature control mechanism can ensure that the steak is cooked at a constant temperature, and the constant-temperature cooking also ensures that each cooked steak can be cooked at the same temperature, thus ensuring the consistency and predictability of the cooking results, and also helping to maintain the quality and flavor of the steak and avoiding the unstable cooking effect caused by temperature fluctuations. The automatic adjustment functions of the temperature sensor and the controller make the entire cooking process more automated, reduce the need for manual intervention, and improve the operation efficiency. BRIEF DESCRIPTION OF THE DRAWINGS
[0015] Figure 1 is a three-dimensional structural schematic diagram of the present utility model;
[0016] Figure 2 is a side-sectional structural schematic diagram of the present utility model;
[0017] Figure 3 is a structural schematic diagram of the lifting mechanism of the present utility model;
[0018] Figure 4 is a structural schematic diagram of the buffer mechanism of the present utility model;
[0019] Figure 5 is a structural schematic diagram of the upper baking tray of the present utility model.
[0020] In the figure: 1. Lifting mechanism; 101. Electric telescopic rod; 102. Bracing plate; 2. Upper baking tray; 201. First electric heating tube; 202. Slide block; 3. Top cover; 4. Bottom box; 5. Buffer mechanism; 501. Compression spring member; 502. T-shaped pressing block; 503. Hollow bracing column; 6. Lower baking tray; 601. Second electric heating tube; 7. Handle; 701. Heat insulation sleeve; 8. Temperature sensor; 9. Controller. Detailed implementation mode
[0021] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention.
[0022] Please refer to Figures 1 to 5 , the present invention provides a technical solution: a steak bar constant temperature device, including a lifting mechanism 1, the bottom end of the lifting mechanism 1 is screwed to the top of the left and right sides of the upper baking tray 2, the left and right sides of the upper baking tray 2 are slidably connected to the inner walls of the left and right sides of the top cover 3, the rear side of the top cover 3 is hinged to the rear outer wall of the bottom box 4, several buffer mechanisms 5 are arranged on the bottom wall of the bottom box 4, the top ends of the buffer mechanisms 5 are welded to the bottom of the lower baking tray 6, a handle 7 is screwed to the front outer wall of the top cover 3, a temperature sensor 8 is installed on one inner wall of the bottom box 4, and a controller 9 is installed on the front outer wall of the bottom box 4.
[0023] In this embodiment, as Figure 3 and Figure 5 shown, the lifting mechanism 1 is composed of an electric telescopic rod 101 and a bracing plate 102, wherein the bracing plate 102 is clamped to the inner wall of the top cover 3, the top of the electric telescopic rod 101 is screwed to the top wall of the top cover 3, and the driving end of the electric telescopic rod 101 is screwed to the top of the left and right sides of the upper baking tray 2; it should be noted that when the operator needs to cover the upper baking tray 2 on the top of the lower baking tray 6 to apply pressure to the steak between the two, according to the actual thickness of the steak, the electric telescopic rod 101 can be started through the controller 9, so that its driving end pushes the upper baking tray 2 screwed thereto downward until the surface of the upper baking tray 2 contacts the top of the steak. During this period, the design of the electric telescopic rod 101 allows the operator to accurately adjust the distance between the upper baking tray 2 and the lower baking tray 6 through electric control, so as to ensure that the steak can obtain a uniform cooking effect according to the actual thickness of the steak and the cooking requirements. At the same time, through the automated operation of the lifting mechanism 1, the inconvenience and time consumption of manual adjustment can be reduced, and the efficiency and consistency of the cooking process can be improved.
[0024] In this embodiment, as Figure 3 andFigure 4 As shown in the figure, a first electric heating tube 201 is provided in the sandwich layer of the top wall of the upper baking tray 2, and a second electric heating tube 601 is provided in the sandwich layer of the bottom wall of the lower baking tray 6. It should be noted that in the present utility model, a first electric heating tube 201 and a second electric heating tube 601 are respectively provided in the sandwich layers of the top wall and the bottom wall of the upper baking tray 2 and the lower baking tray 6 for heating the upper baking tray 2 and the lower baking tray 6, so as to complete the cooking of the steak. During this period, through the first electric heating tube 201 and the second electric heating tube 601, independent temperature control of the upper baking tray 2 and the lower baking tray 6 can be achieved. This design helps to ensure that both sides of the steak are evenly heated during cooking, avoiding cooking inconsistencies caused by uneven temperatures. At the same time, the independent control of the first electric heating tube 201 and the second electric heating tube 601 enables the operator to adjust the temperatures of the upper baking tray 2 and the lower baking tray 6 according to factors such as the thickness of the steak and the required cooking degree, increasing the flexibility and adaptability of cooking. Moreover, the first electric heating tube 201 and the second electric heating tube 601 can quickly heat the upper baking tray 2 and the lower baking tray 6, reducing the preheating time and improving the overall cooking efficiency.
[0025] In this embodiment, as Figure 5 shown, sliders 202 are provided on the outer walls of the left and right sides of the upper baking tray 2, and sliding grooves are opened on the inner walls of the left and right sides of the top cover 3 and the bottom box 4. It should be noted that when the operator starts the electric telescopic rod 101 according to the actual thickness of the steak and the cooking requirements and pushes the upper baking tray 2 downward to contact the top of the steak, the sliders 202 provided on the outer walls of the left and right sides of the upper baking tray 2 will sequentially slide vertically along the sliding grooves opened on the inner walls of the left and right sides of the top cover 3 and the bottom box 4. During this period, the up and down movement of the sliders 202 along the sliding grooves ensures the smooth movement of the upper baking tray 2 in the vertical direction, reducing unnecessary tilting or shaking during its lifting and lowering, enabling the upper baking tray 2 to be stably adjusted to the required height position. The design of the sliding grooves allows the sliders 202 to move on a fixed track, thus ensuring the accurate vertical adjustment position of the upper baking tray 2 and avoiding cooking errors caused by position deviation.
[0026] In this embodiment, as Figure 4 and Figure 5As shown, the buffer mechanism 5 consists of a compression spring member 501, a T-shaped pressing block 502, and a hollow abutting column 503. The bottom of the hollow abutting column 503 is welded to the bottom wall of the bottom box 4. The bottom end of the T-shaped pressing block 502 is slidably connected to the inside of the hollow abutting column 503. The top of the T-shaped pressing block 502 is welded to the bottom of the lower baking tray 6. The compression spring member 501 is sleeved between the T-shaped pressing block 502 and the hollow abutting column 503. It should be noted that when the operator uses the lifting mechanism 1 to push the upper baking tray 2 downward until it contacts the top of the steak, the upper baking tray 2 will also apply a certain pressure to the lower baking tray 6. During this period, the T-shaped pressing block 502 provided at the bottom of the lower baking tray 6 will be pressed and push down the connected compression spring member 501 to make it contract, so that the T-shaped pressing block 502 can slide downward along the inner wall of the hollow abutting column 503 synchronously. During this process, the compression spring member 501 stores energy when compressed and releases energy when the pressure is removed, thus providing a flexible buffering effect. During the period when the upper baking tray 2 presses the steak, the compression spring member 501 can absorb part of the pressure applied by the upper baking tray 2, prevent the steak from being overly pressed, and the buffer mechanism 5 allows the upper baking tray 2 to adjust the pressure to press the steak tightly, which can ensure that the steak is evenly heated and maintains its juicy and tender texture. At the same time, the pressure relief of the buffer mechanism 5 also protects the lower baking tray 6 itself from being damaged due to excessive pressure.
[0027] In this embodiment, as Figure 1 and Figure 2 shown, the temperature sensor 8 and the controller 9 together constitute a temperature control mechanism. It should be noted that in this utility model, the temperature sensor 8 is installed on one inner wall of the bottom box 4, and the controller 9 is installed on the front outer wall of the bottom box 4. The two are connected by wireless transmission. When using the steak bar to cook the steak, the temperature sensor 8 will detect the temperature change inside the baking tray in real time and convert it into a digital signal and transmit it to the controller 9. Then, the controller 9 controls and adjusts the temperatures of the first electric heating tube 201 and the second electric heating tube 601 to achieve constant temperature cooking. During this period, the temperature control mechanism can ensure that the steak is cooked at a constant temperature, and the constant temperature cooking also ensures that each cooked steak can be cooked at the same temperature, thus ensuring the consistency and predictability of the cooking results, and also helping to maintain the quality and flavor of the steak, and avoiding the unstable cooking effect caused by temperature fluctuations. The automatic adjustment function of the temperature sensor 8 and the controller 9 makes the whole cooking process more automated, reduces the need for manual intervention, and improves the operation efficiency.
[0028] In this embodiment, as Figure 3As shown, a heat insulation sleeve 701 is provided on the outer wall of the handle 7; it should be noted that when the operator needs to use the upper baking tray 2 to press on the lower baking tray 6 to apply pressure for cooking the steak, the operator can directly hold the handle 7 with the hand and drive the entire top cover 3 to rotate forward and close the top opening of the bottom box 4. During this period, the operator holds the part of the heat insulation sleeve 701 provided on the outer wall of the handle 7 throughout the process. Since the top cover 3 and the bottom box 4 may reach a very high temperature when the steak bar is working, and the handle 7 will also absorb a part of the heat, while the heat insulation sleeve 701 can effectively isolate the high temperature, preventing the operator from being scalded due to contact with the high-temperature handle 7 during the operation process, and the heat insulation sleeve 701 on the outer wall of the handle 7 can prevent the handle 7 from deforming or being damaged due to being in a high-temperature environment for a long time, thus extending the service life of the equipment.
[0029] The usage method and advantages of the present utility model: For this kind of steak bar constant temperature device, during use, the working process is as follows:
[0030] As Figure 1 、 Figure 2 、 Figure 3 、 Figure 4 and Figure 5 As shown, first, the operator places the steak on the top of the lower baking tray 6, and then controls and adjusts the temperatures of the first electric heating tube 201 and the second electric heating tube 601 according to factors such as the thickness of the steak and the required cooking degree to achieve constant temperature cooking. At this time, the operator can directly hold the part of the heat insulation sleeve 701 provided on the outer wall of the handle 7 and drive the entire top cover 3 to rotate forward and close the top opening of the bottom box 4, pressing the upper baking tray 2 onto the lower baking tray 6. At the same time, according to the actual thickness of the steak and the cooking requirements, the electric telescopic rod 101 is started through the controller 9, and its driving end is pushed downward to drive the upper baking tray 2 screwed thereto to move downward until the surface of the upper baking tray 2 contacts the top of the steak. During this period, the sliders 202 provided on the left and right outer walls of the upper baking tray 2 will sequentially slide vertically along the chutes opened on the left and right inner walls of the top cover 3 and the bottom box 4, ensuring the stable movement of the upper baking tray 2 in the vertical direction. When it contacts the top of the steak, the upper baking tray 2 will also apply a certain pressure to the lower baking tray 6. During this period, the T-shaped pressing block 502 provided at the bottom of the lower baking tray 6 will be pressed and push downward the compression spring member 501 connected thereto, causing it to contract, so that the T-shaped pressing block 502 can synchronously slide downward along the inner wall of the hollow abutting column 503. When the compression spring member 501 is compressed, it will absorb part of the pressure applied by the upper baking tray 2, preventing the steak from being overly pressed, ensuring that the steak is evenly heated and maintaining its juicy and tender taste. At the same time, the pressure relief of the buffer mechanism 5 also protects the lower baking tray 6 itself from being damaged due to excessive pressure.
[0031] The basic principles, main features and advantages of the present utility model have been shown and described above. Those skilled in the art should understand that the present utility model is not limited by the above embodiments. The above embodiments and the descriptions in the specification are only preferred examples of the present utility model and are not used to limit the present utility model. Without departing from the spirit and scope of the present utility model, the present utility model will have various changes and improvements, and these changes and improvements all fall within the scope of the present utility model claimed. The scope of protection claimed by the present utility model is defined by the appended claims and their equivalents.
Claims
1. A steak bar constant temperature device, comprising a lifting mechanism (1), characterized in that: The bottom end of the lifting mechanism (1) is screwed to the left and right sides of the top of the upper baking tray (2). The left and right sides of the upper baking tray (2) are slidably connected to the inner walls of the left and right sides of the top cover (3). The rear side of the top cover (3) is hinged to the rear outer wall of the bottom box (4). A plurality of buffer mechanisms (5) are provided on the bottom wall of the bottom box (4). The top ends of the buffer mechanisms (5) are welded to the bottom of the lower baking tray (6). A handle (7) is screwed to the front outer wall of the top cover (3). A temperature sensor (8) is installed on one inner wall of the bottom box (4). A controller (9) is installed on the front outer wall of the bottom box (4).
2. The constant temperature device for a steak bar according to claim 1, characterized in that: The lifting mechanism (1) is composed of an electric telescopic rod (101) and a pressing plate (102). The pressing plate (102) is clamped to the inner wall of the top cover (3). The top of the electric telescopic rod (101) is screwed to the top wall of the top cover (3). The driving end of the electric telescopic rod (101) is screwed to the left and right sides of the top of the upper baking tray (2).
3. A steak bar temperature control device according to claim 1, characterized in that: A first electric heating tube (201) is provided in the sandwich layer of the top wall of the upper baking tray (2). A second electric heating tube (601) is provided in the sandwich layer of the bottom wall of the lower baking tray (6).
4. A steak bar temperature control device according to claim 1, characterized in that: Sliders (202) are provided on the outer walls of the left and right sides of the upper baking tray (2). Sliding grooves are provided on the inner walls of the left and right sides of the top cover (3) and the bottom box (4).
5. The thermostatic device for steak bar according to claim 1, characterized in that: The buffer mechanism (5) is composed of a compression spring member (501), a T-shaped pressing block (502) and a hollow abutting column (503). The bottom of the hollow abutting column (503) is welded to the bottom wall of the bottom box (4). The bottom end of the T-shaped pressing block (502) is slidably connected to the inside of the hollow abutting column (503). The top of the T-shaped pressing block (502) is welded to the bottom of the lower baking tray (6). The compression spring member (501) is sleeved between the T-shaped pressing block (502) and the hollow abutting column (503).
6. A steak bar temperature control device according to claim 1, characterized in that: The temperature sensor (8) and the controller (9) together constitute a temperature control mechanism.
7. A steak bar temperature control device according to claim 1, characterized in that: A heat insulation sleeve (701) is provided on the outer wall of the handle (7).