Frying pan for processing dried meat floss

Abstract

The utility model discloses a wok for processing dried meat floss, which relates to the technical field of dried meat floss processing and comprises two mounting side plates and a wok body, the two mounting side plates are symmetrically distributed on two sides of the wok body, a support frame is fixedly mounted at the bottom of the wok body, a stir-frying mechanism is arranged in the wok body, and the stir-frying mechanism is fixedly mounted on the support frame. A first interlayer and a second interlayer are sequentially arranged in the wok body from inside to outside, the first interlayer and the second interlayer are separated through a partition plate, and an air inlet pipe and an air outlet pipe are arranged on the outer wall of the wok body. The inner layer first interlayer can heat dried meat floss in the wok body and meanwhile conduct heat preservation on the interior of the wok body, discharged steam can be recycled in the outer layer second interlayer, the first interlayer can be isolated from the outside through steam with waste heat, and therefore heat volatilization of the first interlayer can be effectively relieved.

Description

Technical Field

[0001] The utility model relates to the technical field of meat floss processing, in particular to a frying pan for processing meat floss. Background Art

[0002] The traditional meat floss sandwich pot is a double-layer structure consisting of an inner and outer spherical pot body. Steam is introduced into the middle layer for heating. The sandwich pot has the characteristics of large heating area, uniform heating, and high thermal efficiency. However, due to the large heating area, the steam heat is easily lost. As the frying process proceeds, the heat is dissipated into the air.

[0003] According to Chinese patent publication CN202774011, a wok for processing meat floss includes a wok body and a support. The wok body is characterized by having two insulating layers: an upper insulating layer for steam flow and a lower insulating layer filled with cotton wool. The support and wok are integrally connected. This invention has the advantage of adding a cotton wool insulation layer outside the steam insulation layer, thereby reducing steam heat loss and improving the wok's thermal efficiency.

[0004] The above device heats the interior of the wok through the upper insulation layer, while also providing insulation. Quick-release cotton is added to the lower insulation layer to insulate the upper insulation layer, mitigating heat damage. However, in the above device, the steam in the upper insulation layer cannot be reused after use, and the residual heat in the steam is directly discharged into the air, resulting in heat waste. Therefore, a wok for processing meat floss is proposed. Utility Model Content

[0005] The purpose of the utility model is to provide a frying pan for processing meat floss to solve the problems raised in the above background technology.

[0006] To achieve the above-mentioned purpose, the utility model provides the following technical solutions: a frying pan for processing meat floss, comprising a mounting side panel and a frying pan body, the two mounting side panels being symmetrically distributed on both sides of the frying pan body, a support frame being fixedly mounted on the bottom of the frying pan body, the two ends of the support frame being integrally formed with the side walls of the two mounting side panels respectively, a stir-frying mechanism being provided inside the frying pan body, an annular structure having a first interlayer and a second interlayer being sequentially provided inside the side walls of the frying pan body from the inside out, the first interlayer and the second interlayer being separated by a partition plate of an annular structure, and an air inlet pipe and an air outlet pipe being provided on the outer wall of the frying pan body.

[0007] As a further preferred embodiment of the present technical solution, the bottoms of the No. 1 interlayer and the No. 2 interlayer are in a connected state.

[0008] As a further preferred embodiment of the present technical solution, the air inlet pipe traverses the No. 2 interlayer and extends to the interior of the No. 1 interlayer, the air inlet pipe is fixedly connected to the wok body, the air outlet pipe is in communication with the No. 2 interlayer, and the air outlet pipe is fixedly connected to the wok body.

[0009] As a further preferred embodiment of the present technical solution, reinforcement frames are fixedly installed on both sides of the frying pan body, and the two reinforcement frames are fixedly connected to the upper ends of the two mounting side panels.

[0010] As a further preferred embodiment of the present technical solution, the stir-fry mechanism consists of a first-level rotating assembly and a second-level rotating assembly, the first-level rotating assembly consists of a fixed vertical plate, a mounting plate, a rotating plate and a fixed plate, the fixed plate is fixedly connected between the two mounting side plates, a fixed vertical plate is fixedly installed on the middle part of the upper end of the fixed plate, the top end of the fixed vertical plate is fixedly connected to the mounting plate, a rotating plate is provided at the bottom of the mounting plate, a first-level built-in motor is fixedly inlaid on the bottom of the mounting plate, and the output shaft of the first-level built-in motor is fixedly connected to the middle part of the upper end of the mounting plate.

[0011] As a further preferred embodiment of the present technical solution, the secondary rotating assembly consists of a rotating shaft and a stir-fry rod, two secondary built-in motors are arranged inside the rotating plate, the output shafts of the two secondary built-in motors are located below the rotating plate and are respectively fixedly connected to the rotating shaft, and two mutually symmetrical stir-fry rods are fixedly connected to the side wall of the other end of the rotating shaft.

[0012] As a further preferred embodiment of the present technical solution, the two secondary built-in motors are distributed in an eight-shaped structure.

[0013] The utility model provides a frying pan for processing meat floss, which has the following beneficial effects:

[0014] The utility model adopts a double-layer structure design for the side wall of the wok body. The inner layer No. 1 interlayer can heat the meat floss inside the wok body and keep the inside of the wok body warm at the same time. The outer layer No. 2 interlayer can reuse the discharged steam, so that the steam with residual heat can isolate the No. 1 interlayer from the outside, thereby effectively alleviating the heat volatilization of the No. 1 interlayer. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a schematic diagram of the overall structure of the utility model;

[0016] Figure 2 A schematic diagram of the overall structure of the utility model from another perspective;

[0017] Figure 3 It is a schematic diagram of the dissection of the overall structure of the utility model;

[0018] Figure 4 For this utility model Figure 3 Schematic diagram of the structure of A;

[0019] In the figure: 1. Install the side panel; 2. Support frame; 3. Wok body; 4. Reinforcement frame; 5. Fixed vertical plate; 6. Mounting plate; 7. Rotating plate; 8. Rotating axis; 9. Stir-fry rod; 10. Fixed plate; 11. Air inlet pipe; 12. Air outlet pipe; 13. Partition plate; 14. Interlayer No. 1; 15. Interlayer No. 2. DETAILED DESCRIPTION

[0020] The technical solutions in the embodiments of the present invention will be described clearly and completely below with reference to the accompanying drawings in the embodiments of the present invention.

[0021] The utility model provides a technical solution: Figures 1 to 4 As shown, in this embodiment, a frying pan for processing meat floss includes a mounting side panel 1 and a frying pan body 3, the two mounting side panels 1 are symmetrically distributed on both sides of the frying pan body 3, a support frame 2 is fixedly mounted on the bottom of the frying pan body 3, the two ends of the support frame 2 are respectively integrally formed with the side walls of the two mounting side panels 1, a stir-frying mechanism is provided inside the frying pan body 3, and the inside of the side wall of the frying pan body 3 is provided with an annular structure No. 1 interlayer 14 and No. 2 interlayer 15 in sequence from the inside to the outside, the No. 1 interlayer 14 and the No. 2 interlayer 15 are separated by a partition plate 13 of an annular structure, the bottoms of the No. 1 interlayer 14 and the No. 2 interlayer 15 are in a connected state, and an air inlet pipe 11 and an air outlet pipe 12 are provided on the outer wall of the frying pan body 3.

[0022] Among them, the air inlet pipe 11 crosses the second interlayer 15 and extends to the inside of the first interlayer 14. The air inlet pipe 11 is fixedly connected to the wok body 3. The air outlet pipe 12 is in a connected state with the second interlayer 15. The air outlet pipe 12 is fixedly connected to the wok body 3.

[0023] With such arrangement, external steam can be introduced into the first interlayer 14 through the air inlet pipe 11 , and the steam in the second interlayer 15 can be discharged through the air outlet pipe 12 .

[0024] Among them, reinforcement frames 4 are fixedly installed on both sides of the frying pan body 3, and the two reinforcement frames 4 are fixedly connected to the upper ends of the two mounting side panels 1 respectively.

[0025] The reinforcement frame 4 can improve the structural stability of the frying pan body 3.

[0026] Among them, the stir-fry mechanism consists of a first-level rotating assembly and a second-level rotating assembly. The first-level rotating assembly consists of a fixed vertical plate 5, a mounting plate 6, a rotating plate 7 and a fixed plate 10. The fixed plate 10 is fixedly connected between the two mounting side plates 1. The fixed vertical plate 5 is fixedly installed in the middle of the upper end of the fixed plate 10. The top of the fixed vertical plate 5 is fixedly connected to the mounting plate 6. The bottom of the mounting plate 6 is provided with a rotating plate 7. The bottom of the mounting plate 6 is fixedly inlaid with a first-level built-in motor, and the output shaft of the first-level built-in motor is fixedly connected to the middle of the upper end of the mounting plate 6.

[0027] When in use, the first-level built-in motor drives the mounting plate 6 to rotate, thereby driving the second-level rotating assembly to rotate.

[0028] Among them, the secondary rotating component consists of a rotating shaft 8 and a stir-fry rod 9. Two secondary built-in motors are arranged inside the rotating plate 7. The two secondary built-in motors are distributed in an eight-shaped structure. The output shafts of the two secondary built-in motors are located below the rotating plate 7 and are fixedly connected to the rotating shaft 8 respectively. Two symmetrical stir-fry rods 9 are fixedly connected to the side wall of the other end of the rotating shaft 8.

[0029] When in use, the secondary built-in motor can drive the rotating shaft 8 to rotate, thereby driving the stir-fry rod 9 to rotate.

[0030] The utility model provides a frying pan for processing meat floss, and the specific working principle is as follows:

[0031] When in use, put the meat floss into the frying pan body 3, and introduce the external steam into the No. 1 interlayer 14 through the air inlet pipe 11. The No. 1 interlayer 14 and the No. 2 interlayer 15 are both empty. When the No. 1 interlayer 14 is filled with steam, the steam will enter the No. 2 interlayer 15 along the position where the bottom of the No. 1 interlayer 14 is connected to the No. 2 interlayer 15. The steam with residual heat in the No. 2 interlayer 15 can isolate the No. 1 interlayer 14 from the outside, thereby effectively alleviating the heat volatilization of the No. 1 interlayer 14. The steam in the No. 2 interlayer 15 can be The exhaust pipe 12 discharges to the outside of the device. A guide pipe can be connected to the exhaust pipe 12 to guide the steam to a distant place to prevent the steam from affecting the surrounding working environment. Then, the first-level built-in motor inside the mounting plate 6 is started, and the mounting plate 6 is driven to rotate by the first-level built-in motor, thereby driving the rotating shaft 8 and the stir-fry rod 9 below the mounting plate 6 to rotate synchronously. At the same time, the second-level built-in motor inside the rotating plate 7 is started, so that the rotating shaft 8 rotates while rotating, so that the stir-fry rod 9 can stir-fry the meat floss in the wok body 3 over a large range.

[0032] Although the embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A frying pan for processing meat floss, comprising a mounting side plate (1) and a frying pan body (3), characterized in that: The two mounting side panels (1) are symmetrically distributed on both sides of the wok body (3); a support frame (2) is fixedly mounted on the bottom of the wok body (3); the two ends of the support frame (2) are respectively integrally formed with the side walls of the two mounting side panels (1); a stir-frying mechanism is provided inside the wok body (3); a first interlayer (14) and a second interlayer (15) of an annular structure are sequentially provided inside the side walls of the wok body (3) from the inside to the outside; the first interlayer (14) and the second interlayer (15) are separated by a partition plate (13) of an annular structure; an air inlet pipe (11) and an air outlet pipe (12) are provided on the outer wall of the wok body (3).

2. The frying pan for processing meat floss according to claim 1, characterized in that: The bottoms of the first interlayer (14) and the second interlayer (15) are in a communicating state.

3. The frying pan for processing meat floss according to claim 1, characterized in that: The air inlet pipe (11) traverses the second interlayer (15) and extends to the interior of the first interlayer (14); the air inlet pipe (11) is fixedly connected to the wok body (3); the air outlet pipe (12) is in a communicating state with the second interlayer (15); and the air outlet pipe (12) is fixedly connected to the wok body (3).

4. The frying pan for processing meat floss according to claim 1, characterized in that: Reinforcement frames (4) are fixedly mounted on both sides of the frying pan body (3), and the two reinforcement frames (4) are fixedly connected to the upper ends of the two mounting side plates (1).

5. The frying pan for processing meat floss according to claim 1, characterized in that: The stir-frying mechanism is composed of a primary rotating assembly and a secondary rotating assembly. The primary rotating assembly is composed of a fixed vertical plate (5), a mounting plate (6), a rotating plate (7) and a fixed plate (10). The fixed plate (10) is fixedly connected between the two mounting side plates (1). The fixed vertical plate (5) is fixedly installed at the middle of the upper end of the fixed plate (10). The top of the fixed vertical plate (5) is fixedly connected to the mounting plate (6). The bottom of the mounting plate (6) is provided with a rotating plate (7). The bottom of the mounting plate (6) is fixedly inlaid with a primary built-in motor. The output shaft of the primary built-in motor is fixedly connected to the middle of the upper end of the mounting plate (6).

6. The frying pan for processing meat floss according to claim 5, characterized in that: The secondary rotating assembly consists of a rotating shaft (8) and a stir-fry rod (9); two secondary built-in motors are arranged inside the rotating plate (7); the output shafts of the two secondary built-in motors are located below the rotating plate (7) and are respectively fixedly connected to the rotating shaft (8); and two mutually symmetrical stir-fry rods (9) are fixedly connected to the side wall of the other end of the rotating shaft (8).

7. The frying pan for processing meat floss according to claim 6, characterized in that: The two secondary built-in motors are distributed in an eight-shaped structure.

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