Cutter and food processor
By designing the tool with the upper and lower blades spaced between the upper and lower blades and equipped with edge grooves, the problem of insufficient crushing of existing tools is solved, and the effect of efficient cutting and cleaning is achieved.
Patent Information
- Application Number
- CN202422395292.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-29
- Publication Date
- 2025-08-22
- Estimated Expiration
- 2034-09-29
AI Technical Summary
The existing mixing tools have a single edge, which results in insufficient crushing of ingredients and difficulty in cleaning.
A tool is designed, and its blade structure includes an upper blade and a lower blade arranged at intervals in the thickness direction, and is equipped with a planar blade groove to increase the contact area of the ingredients and the cutting opportunity. The blade structure is symmetrical to be subjected to a uniform force, and multiple blade wings can be cut at the same time.
It improves the cutting and crushing efficiency of ingredients, ensures cleanliness and stability, and reduces manufacturing difficulty and cost.
Smart Images
Figure CN223248059U_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of household appliances, and more specifically, to a knife and a food processor. Background Art
[0002] Food processors are generally used to process food ingredients, such as blending, cutting and crushing food ingredients.
[0003] A food processor usually includes a mixing knife. Existing mixing knives are usually flat blades with only one cutting edge. When cutting and crushing food, due to the single cutting edge of the blade, the force acting on the food is relatively concentrated, which may easily result in insufficient crushing of some food. Utility Model Content
[0004] The present application provides a knife and a food processor, which can increase the contact opportunities between food and the blade, thereby improving the crushing effect of the food.
[0005] In a first aspect, the present application provides a tool comprising a wing root and a blade wing, wherein the blade wing is connected to the peripheral side of the wing root; the blade wing comprises a relative blade back structure and a blade edge structure; the blade edge structure comprises an upper blade and a lower blade, and the upper blade and the lower blade are spaced apart in the thickness direction of the blade wing, and the thickness of the upper blade and the thickness of the lower blade gradually become thinner in the direction from the blade back structure to the blade edge structure.
[0006] By adopting this solution, the upper and lower blades of the same blade can cut food simultaneously, increasing the contact area and cutting opportunities with the food, thereby improving the cutting and crushing efficiency of the food. In addition, because the upper and lower blades are spaced apart along the thickness of the blade, the thickness of the upper blade and the lower blade can create a layered crushing effect.
[0007] Optionally, the blade structure further includes a cutting groove located between the upper blade and the lower blade. The cutting groove forms the upper and lower blades, facilitating the sharpening process of the upper and lower blades. Furthermore, the cutting groove can accommodate food debris, preventing it from accumulating on the upper and lower blades and affecting the cutting effect.
[0008] Optionally, the cutting groove includes an upper cutting surface forming the upper cutting edge and a lower cutting surface forming the lower cutting edge, and both the upper cutting surface and the lower cutting surface are planar.
[0009] This makes the flat upper and lower cutting surfaces relatively easy to manufacture. Whether using grinding, stamping, or other processing methods, flat shapes facilitate high-precision machining, reducing manufacturing complexity and costs. Furthermore, the flat cutting surfaces lack complex concave and convex structures, making them less likely to harbor dirt during cleaning. This makes it easier for users to clean food residue from the blade structure, maintaining knife hygiene.
[0010] Optionally, the blade has a thickness centerline, and the upper cutting surface and the lower cutting surface are symmetrical along the thickness centerline, so that the upper and lower blades are symmetrical along the thickness centerline. Because the upper and lower blades are symmetrical along the thickness centerline, when the knife rotates to cut food, the force applied to the blade structure of the blade is more evenly distributed. This prevents blade deflection or vibration caused by uneven force, thereby improving cutting stability and precision.
[0011] Optionally, the angle between the upper cutting surface and the lower cutting surface is in the range of 30° to 60°.
[0012] Optionally, the angle between the upper cutting surface and the lower cutting surface is within a range of 40° to 50°. By defining the upper and lower limits of the angle between the upper and lower cutting surfaces, it is possible to increase the thickness of the upper and lower blades while achieving a better cutting effect, thereby improving the impact resistance of the upper and lower blades and effectively preventing chipping.
[0013] Optionally, the cutting groove further includes a transition surface connecting the upper cutting surface and the lower cutting surface; the transition surface is configured as a circular curved surface. This circular curved transition surface is less likely to cause food to stick, reducing the possibility of food residue. Furthermore, the circular curved transition surface can better absorb and cushion impact forces, thereby increasing the overall strength of the blade structure.
[0014] Optionally, the depth of the cutting groove is in the range of 2 mm to 5 mm, wherein the direction of the depth is parallel to the direction from the blade structure to the blade back structure.
[0015] By limiting the depth of the cutting groove, an appropriate amount of food can be allowed to enter the cutting groove while ensuring that the tool has sufficient strength, thereby increasing the contact area between the food and the tool, enhancing the turbulence effect, facilitating the cutting of the food, and improving the crushing efficiency.
[0016] Optionally, there may be multiple blades connected to the same wing root, with the multiple blades arranged along the circumference of the wing root. In this way, more blades can simultaneously stir, cut, and crush food, thereby improving food processing efficiency.
[0017] In a second aspect, the present application provides a food processor, comprising:
[0018] A cutting tool as described in any of the above items;
[0019] A blending cup, wherein a processing space for processing food ingredients is provided in the blending cup, and the cutting tool is provided in the processing space; and
[0020] A machine base, wherein the mixing cup is assembled on the machine base. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] Figure 1 This is a schematic diagram of a food processor according to an exemplary embodiment of the present application;
[0022] Figure 2 A schematic diagram of the three-dimensional structure of a tool shown in an exemplary embodiment;
[0023] Figure 3 Schematic diagram of the top view of the tool;
[0024] Figure 4 for Figure 3 A cross-sectional view of the second blade along its thickness direction.
[0025] Description of reference numerals:
[0026] 100. Cutting tool; 10. Wing root; 11. Axis hole; 20. Blade; 21. Blade structure; 211. Upper blade; 212. Lower blade; 213. Cutting groove; 2131. Upper cutting surface; 2132. Lower cutting surface; 2133. Transition surface; 22. Blade back structure; 20a. First blade; 20b. Second blade; 200. Machine base; 300. Mixing cup; 310. Processing space; 320. Heating plate assembly. DETAILED DESCRIPTION
[0027] Here, the technical solutions in the embodiments (or "implementations") of the present application will be clearly and completely described in conjunction with the accompanying drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements.
[0028] If there are terms related to directional indications or positional relationships in the embodiments of this application (such as up, down, left, right, front, back, inside, outside, top, bottom, center, vertical, horizontal, longitudinal, transverse, length, width, counterclockwise, clockwise, axial, radial, circumferential, etc.), such terms are only used to explain the relative positional relationship, movement, etc. between the components in a specific posture (as shown in the accompanying drawings); if the specific posture changes, the directional indication or positional relationship will also change accordingly. In addition, the terms "first" and "second" in the embodiments of this application are only used for the purpose of convenience of description and should not be understood as indicating or implying relative importance.
[0029] The present application provides a knife 100 and a food processor that can increase the contact between food and the blade, thereby improving the food crushing effect. The knife 100, the cup assembly, and the food processor are described in detail below with reference to the accompanying drawings. The features of the following embodiments and implementations can be combined with each other unless they conflict.
[0030] Please refer to Figure 1 , Figure 1 This is a schematic diagram of a food processor according to an exemplary embodiment of the present application.
[0031] The present application provides a food processor, which includes but is not limited to a meat grinder and a wall breaking machine.
[0032] The food processor includes a cup assembly and a base 200. When working, the cup assembly is assembled on the top of the base 200. In other embodiments, the cup assembly can be integrally formed with the base 200, and the cup assembly and the base 200 are inseparable.
[0033] The cup body assembly includes a blending cup 300, a heating plate assembly 320, and a knife assembly. The blending cup 300 is assembled to the machine base 200. A processing space 310 for processing ingredients is provided in the blending cup 300. The heating plate assembly 320 is mounted on the bottom of the blending cup 300 and is used to heat the ingredients in the processing space 310. The knife assembly includes a cutter 100 and a cutter shaft. The cutter 100 is mounted on the cutter shaft, and the cutter 100 is provided in the processing space 310. The cutter shaft is used to engage with the motor shaft of the machine base 200 to drive the cutter 100 to rotate in the processing space 310, thereby using the cutter 100 to blend, cut, and crush the ingredients.
[0034] Please refer to Figures 2 to 4 , Figure 2 FIG1 is a schematic diagram of a three-dimensional structure of a tool 100 according to an exemplary embodiment. Figure 3 is a schematic diagram of the top view of the tool 100, Figure 4 for Figure 3 A cross-sectional view of the second blade 20b along its thickness direction.
[0035] The tool 100 includes a blade root 10 and a blade wing 20 . The blade wing 20 is connected to a circumferential side of the blade root 10 .
[0036] The wing root 10 may be, but is not limited to, a plate-like structure. An axial hole 11 is provided at the center of the wing root 10 . The axial hole 11 passes through the thickness direction of the wing root 10 and is used to connect the knife shaft so that the knife shaft can drive the tool 100 to rotate.
[0037] The blade wing 20 includes a blade back structure 22 and a blade edge structure 21 that are relatively arranged. The blade edge structure 21 includes an upper blade 211 and a lower blade 212. In the thickness direction of the blade wing 20, the upper blade 211 and the lower blade 212 are arranged at intervals. In the direction from the blade back structure 22 to the blade edge structure 21, the thickness of the upper blade 211 and the thickness of the lower blade 212 gradually become thinner.
[0038] With this arrangement, the upper blade 211 and the lower blade 212 can cut the food simultaneously, increasing the contact area between the knife 100 and the food and the cutting opportunity, thereby improving the efficiency of cutting and crushing the food. In addition, because the upper blade 211 and the lower blade 212 are spaced apart along the thickness direction of the blade 20, the upper blade 211 and the lower blade 212 can achieve a layered crushing effect. For example, the upper blade 211 can first perform a preliminary cut on the food, and the lower blade 212 then further crushes the pre-processed food. This layered processing can make the food crushed more finely and evenly.
[0039] It should be noted that the thickness direction of the blade 20 can refer to Figure 4 The direction of the blade structure 22 pointing to the blade structure 21 can be interpreted as: the fixed end of the blade structure 21 points to the direction of the free end, reference Figure 4 The X direction.
[0040] In one embodiment, the number of blade wings 20 connected to the same wing root 10 can be multiple, and the multiple blade wings 20 are arranged along the circumference of the wing root 10. In this way, more blade wings 20 can stir, cut and crush the food at the same time, thereby improving the efficiency of processing the food.
[0041] Furthermore, among the multiple blades 20, at least a portion of at least one blade wing 20 is bent upward relative to the wing root 10 and serves as a first blade wing 20a. At least one blade wing 20 is located in a plane flush with the plane of the wing root 10 and serves as a second blade wing 20b. The first blade wing 20a bends upward relative to the wing root 10, locating in a different plane than the second blade wing 20b. This allows for cutting food from different angles. For irregularly shaped food, this multi-angle cutting method can better adapt to the shape of the food, ensuring that all parts are fully processed and avoiding the situation where parts of the food are not fully processed.
[0042] In one embodiment, the blade structure 21 further includes a cutting groove 213 located between the upper blade 211 and the lower blade 212. The cutting groove 213 forms the upper and lower blades 211, 212, and facilitates the sharpening process of the upper and lower blades 211, 212. Furthermore, the cutting groove 213 can accommodate some food debris, preventing it from accumulating on the upper and lower blades 211, 212 and affecting the cutting effect.
[0043] Furthermore, the cutting groove 213 includes an upper cutting surface 2131 forming the upper blade 211 and a lower cutting surface 2132 forming the lower blade 212, and both the upper cutting surface 2131 and the lower cutting surface 2132 are planar. On the one hand, the planar upper cutting surface 2131 and the lower cutting surface 2132 are easier to process during the manufacturing process. Whether using grinding, stamping, or other processing methods, the planar shape is easier to achieve high-precision processing, while also reducing manufacturing difficulty and cost. On the other hand, the planar cutting surface does not have complex concave and convex structures and is not easy to harbor dirt and grime during cleaning. Users can more easily clean food residues on the blade structure 21, keeping the knife 100 clean. In some other embodiments, at least one of the upper cutting surface 2131 and the lower cutting surface 2132 can be a wavy surface, a serrated surface structure, or a curved surface.
[0044] In one embodiment, the blade 20 has a thickness centerline, and the upper cutting surface 2131 and the lower cutting surface 2132 are symmetrical along the thickness centerline, so that the upper cutting edge 211 and the lower cutting edge 212 are symmetrical along the thickness centerline.
[0045] Thus, on the one hand, because the upper blade 211 and the lower blade 212 are symmetrical along the thickness centerline, when the cutter 100 rotates to cut the food, the blade wing 20 is subjected to more uniform force at the blade structure 21. This can avoid the deflection or vibration of the blade wing 20 due to uneven force, thereby improving the stability and accuracy of the cutting. On the other hand, the symmetrical structure makes it easier to standardize the cutter 100 during the manufacturing process. During the production process, the manufacturer can use a unified mold and processing technology to improve production efficiency and reduce production costs. At the same time, it is also convenient to control and test the quality of the cutter 100.
[0046] Of course, in other embodiments, the upper cutting surface 2131 and the lower cutting surface 2132 may not be symmetrical along the thickness centerline.
[0047] It should be noted that the upper cutting surface 2131 and the lower cutting surface 2132 being symmetrical along the thickness center line means that in a cross section along the thickness direction of the blade 20 , the upper cutting surface 2131 and the lower cutting surface 2132 are symmetrical about the thickness center line.
[0048] In one embodiment, the angle between the plane where the upper cutting surface 2131 is located and the plane where the lower cutting surface 2132 is located is in the range of 30° to 60°. Figure 4β shown. It is easy to understand that when the angle between the upper cutting surface 2131 and the lower cutting surface 2132 is less than 30°, the cutting edges of the upper blade 211 and the lower blade 212 are relatively sharp. When cutting harder ingredients or encountering a large impact force, the cutting edges of the upper blade 211 and the lower blade 212 are easily broken. When the angle between the upper cutting surface 2131 and the lower cutting surface 2132 is greater than 60°, the cutting edges of the upper blade 211 and the lower blade 212 are relatively blunt, and the cutting effect is poor. Therefore, in this embodiment, the angle between the upper cutting surface 2131 and the lower cutting surface 2132 is set within the range of 30° to 60°. While achieving a better cutting effect, it can increase the thickness of the upper blade 211 and the lower blade 212, improve the impact resistance of the upper blade 211 and the lower blade 212, and effectively avoid the phenomenon of breaking.
[0049] Illustratively, the angle between the upper cutting surface 2131 and the lower cutting surface 2132 may be 30°, 40°, 50°, or 60°, but is not limited thereto.
[0050] Preferably, the angle between the upper cutting surface 2131 and the lower cutting surface 2132 is in the range of 40° to 50°. Within this angle range, the upper blade 211 and the lower blade 212 maintain a certain degree of sharpness while also having better strength. At the same time, compared to the larger range of 30° to 60°, the angle of 40° to 50° more accurately balances the relationship between sharpness and strength.
[0051] For example, the angle between the upper cutting surface 2131 and the lower cutting surface 2132 may be 40°, 45°, or 50°, but is not limited thereto.
[0052] In one embodiment, the cutting groove 213 further includes a transition surface 2133 connecting the upper cutting surface 2131 and the lower cutting surface 2132. The transition surface 2133 is configured as a circular curved surface. This circular curved surface 2133 reduces the likelihood of food sticking to the blade, thus reducing the possibility of food residue. Furthermore, the circular curved surface 2133 can better absorb and cushion impact forces, thereby enhancing the overall strength of the blade structure 21.
[0053] Furthermore, the upper cutting surface 2131, the lower cutting surface 2132, and the transition surface 2133 in the above embodiment collectively form a cutting groove 213. The cutting groove 213 has a depth ranging from 2 mm to 5 mm, wherein the depth is parallel to the direction from the blade structure 21 to the blade back structure 22. In other words, the depth is parallel to the direction of the thickness centerline of the blade wing 20.
[0054] Through the above-mentioned setting, the depth of the cutting groove 213 is limited. This can allow an appropriate amount of food to enter the cutting groove 213 while ensuring that the tool 100 has sufficient strength, increase the contact area between the food and the tool 100, enhance the turbulence effect, facilitate cutting of the food, and help improve the crushing efficiency.
[0055] For example, the depth of the cutting groove 213 may be 2 mm, 3 mm, 4 mm or 5 mm, but is not limited thereto.
[0056] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application shall be included in the scope of protection of the present application.
Claims
1. A cutting tool, characterized in that: It comprises a wing root (10) and a blade wing (20), wherein the blade wing (20) is connected to the circumferential side of the wing root (10); The blade (20) comprises a blade back structure (22) and a blade edge structure (21) which are opposite to each other; The blade structure (21) comprises an upper blade (211) and a lower blade (212); in the thickness direction of the blade wing (20), the upper blade (211) and the lower blade (212) are spaced apart; in the direction from the blade back structure (22) to the blade structure (21), the thickness of the upper blade (211) and the thickness of the lower blade (212) both gradually become thinner.
2. The tool according to claim 1, characterized in that The blade structure (21) further comprises a blade groove (213), wherein the blade groove (213) is located between the upper blade (211) and the lower blade (212).
3. The tool according to claim 2, characterized in that The cutting groove (213) includes an upper cutting surface (2131) forming the upper cutting edge (211) and a lower cutting surface (2132) forming the lower cutting edge (212), and both the upper cutting surface (2131) and the lower cutting surface (2132) are planar.
4. The tool according to claim 3, characterized in that The blade (20) has a thickness center line, and the upper cutting surface (2131) and the lower cutting surface (2132) are symmetrical along the thickness center line, so that the upper blade (211) and the lower blade (212) are symmetrical along the thickness center line.
5. The tool according to claim 4, characterized in that The angle between the upper cutting surface (2131) and the lower cutting surface (2132) is in the range of 30° to 60°.
6. The tool according to claim 5, characterized in that The angle between the upper cutting surface (2131) and the lower cutting surface (2132) is in the range of 40° to 50°.
7. The cutting tool according to claim 3, characterized in that The cutting groove (213) further includes a transition surface (2133), wherein the transition surface (2133) connects the upper cutting surface (2131) and the lower cutting surface (2132); wherein the transition surface (2133) is in the shape of a circular arc surface.
8. The tool according to any one of claims 2 to 7, characterized in that The depth of the cutting groove (213) is in the range of 2 mm to 5 mm, wherein the direction of the depth is parallel to the direction from the blade structure (21) to the blade back structure (22).
9. The tool according to any one of claims 1 to 7, characterized in that There are multiple blades (20) connected to the same wing root (10), and the multiple blades (20) are arranged along the circumference of the wing root (10).
10. A food processor, characterized in that: include: The cutting tool according to any one of claims 1 to 9; A blending cup (300), wherein a processing space (310) for processing food materials is provided in the blending cup (300), and the cutting tool is provided in the processing space (310); and A machine base (200), wherein the stirring cup (300) is assembled on the machine base (200).