Beef paste cooking equipment

Abstract

The utility model relates to the technical field of beef paste cooking equipment, in particular to beef paste cooking equipment. Comprising a cooking frame, a control power supply device is installed on one side of the cooking frame, a cooking pot is installed in the cooking frame, a closing cover is installed on the upper surface of the cooking pot, an adjusting device is arranged at the position, corresponding to the cooking pot, of the upper surface of the cooking frame, and the adjusting device comprises a driving motor; the surface of the driving motor is fixedly connected with the upper surface of the cooking frame, the output end of the driving motor is fixedly connected with a rotating roller, a lifting rope is wound around the arc surface of the rotating roller, the end, close to the closing cover, of the lifting rope is fixedly connected with a lifting frame, and the upper surface of the closing cover is fixedly connected with two positioning columns. And the same mounting frame is inserted into the arc surfaces of the two positioning columns. The beef paste cooking equipment provided by the utility model has the advantage that the closing cover can be lifted and opened and closed conveniently when the cooking pot is operated.

Description

Technical Field

[0001] The utility model relates to the technical field of beef sauce steaming and cooking equipment, in particular to beef sauce steaming and cooking equipment. Background Art

[0002] During the processing and production of beef paste, the meat products are usually steamed to facilitate seasoning and steaming of the meat products for later consumption. Usually, beef paste requires the use of steaming equipment during the processing and production process, so that subsequent processing can be better carried out. This is more common in meat processing and production.

[0003] Prior art includes a utility model patent with a publication number of CN221382487U, which discloses a meat product steaming device. The patent includes a steaming barrel, wherein the top of the steaming barrel is provided with placement grooves on both sides, and the top of the steaming barrel is provided with an annular groove. Extension plates are placed inside the two sets of placement grooves, and the corresponding ends of the two sets of extension plates are respectively installed at corresponding positions on the outer surface of the steaming tray. The inner wall of the steaming tray is installed with a support ring, and a steaming plate is placed on the top surface of the support ring. A handle is installed at the top of the steaming plate in the middle. The arrangement of the placement grooves, annular grooves, steaming tray, extension plates, hand-held rods, support rings, steaming plates and handles effectively solves the problem that the existing steaming tray does not have handles on both sides. Therefore, after the meat product is steamed, the steaming tray cannot be easily and quickly removed. In addition, most existing steaming trays are single-layer designs, which leads to the problem of limited storage capacity of meat products.

[0004] In the processing and production of beef products, it is found that in the process of steaming beef paste, it is usually necessary to use a cooking pot for auxiliary operation, and the cap on the top of the cooking pot needs to be opened and closed manually, which will increase labor costs, waste time and labor, and make it inconvenient to open and close the cap on the top of the cooking pot. Utility Model Content

[0005] The purpose of the utility model is to solve the problem in the prior art that during the cooking process of beef paste, it is usually necessary to use a cooking pot for auxiliary operation, and the cap on the upper end of the cooking pot needs to be opened and closed manually, which will increase labor costs, waste time and labor, and make it inconvenient to open and close the cap on the upper end of the cooking pot.

[0006] The cam is secured to the top of the cooking pot and has a camming handle which is secured to the bottom of the cooking pot, the cam being secured to the top of the cooking pot with a camming handle which is secured to the bottom of the cooking pot.

[0007] The effect achieved by the above components is: during the process of steaming the beef sauce, it will be necessary to operate with the help of the cooking pot, and in order to facilitate the opening and closing of the closing cover at the upper end of the cooking pot, the hanger in the adjustment device and the fixing ring installed on the upper surface of the closing cover can be used for auxiliary lifting operations, so as to effectively and conveniently limit the position of the closing cover.

[0008] Preferably, a protective ring is provided on the arc surface of the positioning column, and the surface of the protective ring abuts against the lower surface of the extrusion shaft.

[0009] The effect achieved by the above components is that the extrusion shaft can be protected by the protective ring to prevent it from loosening and falling off.

[0010] Preferably, the cross-section of the fixed ring is "C"-shaped, one end of the fixed ring is fixedly connected to a spring, the arc surface of the spring is slidably connected to a movable column, the inner wall of the movable column is fixedly connected to one end of the spring, and the inner wall of the upper end of the movable column is plugged into the other end of the fixed ring.

[0011] The effect achieved by the above components is that when the fixed ring and the hanger are slidably mounted, the tensile force generated by the movable column and the spring can be used for stretching and limiting, thereby preventing the hanger and the fixed ring from falling off.

[0012] Preferably, a protective sleeve is fixedly connected to the arc surface of the movable column, and the protective sleeve is a rubber sleeve.

[0013] The effect achieved by the above components is that the position of the movable column can be conveniently stretched and moved with the help of the rubber protective cover.

[0014] Preferably, auxiliary devices are provided at positions corresponding to the hanging rope on both sides of the lower surface of the upper end of the cooking rack, and the auxiliary devices include a connecting frame, the inner wall of the connecting frame is rotatably connected to the limiting frame, and the limiting frame is rotatably connected to a sliding roller at one end close to the hanging rope, and the arc surface of the sliding roller abuts against the surface of the hanging rope, and the upper end surface of the cooking rack is fixedly connected with a connecting plate at the position corresponding to the limiting frame, and a moving rod is slidably passed through the lower surface of the connecting plate, and a clamping ring is fixedly connected with the position of the moving rod on the inner wall of the limiting frame, and the inner wall of the clamping ring abuts against the surface of the moving rod, and the arc surface of the moving rod is covered with a tension spring, and the two ends of the tension spring are respectively fixedly connected to the connecting plate and the moving rod.

[0015] The effect achieved by the above components is: in the process of lifting and lowering the closing cover, in order to avoid the position deviation of the hanging rope, the position of the hanging rope is slid and limited with the help of the limit frame and sliding roller in the auxiliary device, thereby effectively and conveniently guiding and limiting the position of the hanging rope.

[0016] Preferably, a plurality of friction pads are fixedly connected to the arc surface of the sliding roller, and the plurality of friction pads are evenly distributed on the arc surface of the sliding roller, and the surface of the friction pad is slidably connected to the surface of the suspension rope.

[0017] The effect achieved by the above components is that when guiding and limiting the position of the lifting rope, auxiliary protection can be provided with the help of the friction pad on the surface of the sliding roller.

[0018] Preferably, both ends of the inner wall of the connecting frame are sleeved with coil springs, and both ends of the coil spring are fixedly connected to the connecting frame and the limiting frame respectively.

[0019] The effect achieved by the above components is that the torsional force generated by the coil spring can be used to squeeze and limit the position of the limit frame for protection.

[0020] Compared with the related art, the beef sauce cooking equipment provided by the utility model has the following beneficial effects:

[0021] The utility model provides a beef paste steaming device, which will be operated with the help of the steaming pot during the process of steaming the beef paste. When the entire steaming pot is opened and closed, the driving motor on the upper end of the steaming frame will drive the hanging rope to be hoisted between the hanging frame and the closing cover, so that the entire closing cover can be lifted and opened and closed conveniently and quickly. At the same time, when the hanging frame and the fixing ring on the surface of the closing cover are set to limit, the movable column can be used for protection to avoid falling off. After the fixing ring has been used for a long time, the positioning column on the upper surface of the closing cover and the mounting frame can be used to replace the limit. By operating the adjusting device, the lifting and lowering control of the position of the closing cover on the upper surface of the entire steaming pot is achieved, which is beneficial to the opening and closing of the steaming pot and convenient for the steaming of the beef paste.

[0022] During the lifting and closing process of the closing cover, in order to prevent the position of the lifting rope from being deviated and causing excessive movement of the closing cover, the limit frames on both sides of the upper end of the cooking rack are rotated and squeezed, and then guided to slide with the help of the sliding roller rotating at one end of the limit frame. In this process, the position of the limit frame is inserted and limited by the moving rod sliding through the bottom end of the connecting plate to avoid position deflection. By operating the auxiliary device, the position of the lifting rope during lifting and lowering is guided and protected to avoid excessive deviation. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a structural diagram of a beef sauce cooking device provided by the utility model;

[0024] Figure 2 for Figure 1 The structural diagram of the regulating device shown;

[0025] Figure 3 for Figure 2 The schematic diagram of the partial disassembly structure of the regulating device shown;

[0026] Figure 4 for Figure 1 Schematic diagram of the structure of the auxiliary device shown.

[0027] Numbers in the figure: 1. Cooking rack; 2. Control power supply; 3. Cooking pot; 4. Adjusting device; 401. Driving motor; 402. Rotating roller; 403. Lifting rope; 404. Hanging rack; 405. Mounting rack; 406. Fixing ring; 407. Positioning column; 408. Extrusion shaft; 409. Protective ring; 410. Spring; 411. Moving column; 412. Protective sleeve; 5. Auxiliary device; 51. Connecting rack; 52. Limiting frame; 53. Sliding roller; 54. Friction pad; 55. Coil spring; 56. Connecting plate; 57. Moving rod; 58. Snap ring; 59. Tension spring; 6. Closing cover. DETAILED DESCRIPTION

[0028] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0029] The specific implementation of the present invention is described in detail below with reference to specific embodiments.

[0030] See also Figures 1 to 4The embodiment of the present invention provides a beef sauce steaming device, comprising: a steaming rack 1, a control power supply 2 is installed on one side of the steaming rack 1, a cooking pot 3 is installed inside the steaming rack 1, a closing cover 6 is installed on the upper surface of the steaming pot 3, an adjusting device 4 is provided on the upper surface of the steaming rack 1 corresponding to the cooking pot 3, and auxiliary devices 5 are provided on both sides of the lower surface of the upper end of the steaming rack 1 corresponding to the positions of the hanging rope 403.

[0031] In the embodiments of the present invention, please refer to Figure 2 and Figure 3 The adjusting device 4 includes a driving motor 401, the surface of the driving motor 401 is fixedly connected to the upper surface of the cooking rack 1, the output end of the driving motor 401 is fixedly connected to a rotating roller 402, the arc surface of the rotating roller 402 is wrapped with a hanging rope 403, the end of the hanging rope 403 close to the closing cover 6 is fixedly connected to a hanger 404, the upper surface of the closing cover 6 is fixedly connected to two positioning columns 407, the arc surfaces of the two positioning columns 407 are plugged with the same mounting bracket 405, the arc surface of the positioning columns 407 is threadedly connected to the extrusion shaft 408, the inner wall of the mounting bracket 405 is rotatably connected to a fixing ring 406, the fixing ring 40 6 slides through the inner wall of the bottom end of the hanger 404, the arc surface of the positioning column 407 is provided with a protective ring 409, the surface of the protective ring 409 abuts against the lower surface of the extrusion shaft 408, the cross-section of the fixed ring 406 is "C"-shaped, one end of the fixed ring 406 is fixedly connected to a spring 410, the arc surface of the spring 410 is slidably connected to a moving column 411, the inner wall of the moving column 411 is fixedly connected to one end of the spring 410, the inner wall of the upper end of the moving column 411 is plugged into the other end of the fixed ring 406, the arc surface of the moving column 411 is fixedly connected to a protective sleeve 412, and the protective sleeve 412 is a rubber sleeve;

[0032] In the embodiments of the present invention, please refer to Figure 4 The auxiliary device 5 includes a connecting frame 51, the inner wall of the connecting frame 51 is rotatably connected to the limit frame 52, the limit frame 52 is rotatably connected to the end near the hanging rope 403 with a sliding roller 53, the arc surface of the sliding roller 53 abuts against the surface of the hanging rope 403, the upper end surface of the cooking rack 1 is fixedly connected to the position of the limit frame 52, the lower surface of the connecting plate 56 is slidably penetrated by a moving rod 57, the inner wall of the limit frame 52 is fixedly connected to the position of the moving rod 57, and the inner wall of the snap ring 58 is in contact with the inner wall of the snap ring 58. The surfaces of the moving rod 57 are in contact with each other. The arc surface of the moving rod 57 is covered with a tension spring 59. The two ends of the tension spring 59 are fixedly connected to the connecting plate 56 and the moving rod 57 respectively. The arc surface of the sliding roller 53 is fixedly connected to a plurality of friction pads 54. The plurality of friction pads 54 are evenly distributed on the arc surface of the sliding roller 53. The surface of the friction pad 54 is slidably connected to the surface of the suspension rope 403. The inner wall of the connecting frame 51 is covered with a coil spring 55 at both ends. The two ends of the coil spring 55 are fixedly connected to the connecting frame 51 and the limit frame 52 respectively.

[0033] The working principle of the beef sauce cooking equipment provided by the present invention is as follows: when the closing and lifting of the closing cover 6 at the upper end of the entire cooking pot 3 is opened and closed, the driving motor 401 is first started, and the driving motor 401 drives the rotating roller 402 and the hanging rope 403 to lift and rotate, and at the same time, the hanger 404 fixed at one end of the hanging rope 403 is docked with the fixed ring 406 rotating in the mounting frame 405 on the upper surface of the closing cover 6, and the movable column 411 sliding on the surface of the fixed ring 406 is used for limiting protection, and the two ends of the mounting frame 405 are plugged in with the help of the positioning columns 407 fixed on the surface of the closing cover 6, and then squeezed and fixed with the help of the extrusion shaft 408, so as to perform the lifting and limiting operation of the closing cover 6 at the upper end of the entire cooking pot 3.

[0034] During the lifting and lowering control of the closing cover 6, in order to avoid the position displacement of the hanging rope 403, the limit frame 52 in the connecting frame 51 is first rotated to move the limit frame 52 toward the position of the hanging rope 403, and then the moving rod 57 sliding through the surface of the connecting plate 56 is pulled to connect the moving rod 57 with the clamping ring 58 on the inner wall of the limit frame 52, and at the same time, the tension spring 59 is used to squeeze and limit the position, and then the sliding roller 53 at one end of the limit frame 52 is used to slide and limit the position of the hanging rope 403 to avoid the position displacement of the entire hanging rope 403 when it moves.

[0035] The circuits and controls involved in the present invention are all prior art and will not be described in detail here.

[0036] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made by using the contents of the description and drawings of the present invention, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A beef sauce cooking device, characterized in that: include: A cooking rack (1) is provided, wherein a control power supply (2) is installed on one side of the cooking rack (1), a cooking pot (3) is installed inside the cooking rack (1), a closing cover (6) is installed on the upper surface of the cooking pot (3), an adjusting device (4) is provided on the upper surface of the cooking rack (1) at a position corresponding to the cooking pot (3), and the adjusting device (4) comprises a driving motor (401), a surface of the driving motor (401) is fixedly connected to the upper surface of the cooking rack (1), an output end of the driving motor (401) is fixedly connected to a rotating roller (402), and the rotating roller (402) is fixedly connected to the output end of the driving motor (401), and the rotating roller (402) is fixedly connected to the output end of the driving motor (401). ) is wrapped with a hanging rope (403), and one end of the hanging rope (403) close to the closing cover (6) is fixedly connected to a hanger (404), and the upper surface of the closing cover (6) is fixedly connected to two positioning columns (407), and the arc surfaces of the two positioning columns (407) are plugged with the same mounting frame (405), and the arc surfaces of the positioning columns (407) are threadedly connected to the extrusion shaft (408), and the inner wall of the mounting frame (405) is rotatably connected to a fixing ring (406), and the inner wall of the fixing ring (406) slides through the inner wall of the bottom end of the hanger (404).

2. The beef sauce cooking device according to claim 1, characterized in that: The arc surface of the positioning column (407) is sleeved with a protective ring (409), and the surface of the protective ring (409) abuts against the lower surface of the extrusion shaft (408).

3. The beef sauce cooking equipment according to claim 1, characterized in that: The cross section of the fixed ring (406) is "C"-shaped, one end of the fixed ring (406) is fixedly connected to a spring (410), the arc surface of the spring (410) is slidably connected to a movable column (411), the inner wall of the movable column (411) is fixedly connected to one end of the spring (410), and the inner wall of the upper end of the movable column (411) is plugged into the other end of the fixed ring (406).

4. The beef sauce cooking device according to claim 3, characterized in that: The arc surface of the movable column (411) is fixedly connected to a protective sleeve (412), and the protective sleeve (412) is a rubber sleeve.

5. The beef sauce cooking device according to claim 1, characterized in that: Auxiliary devices (5) are provided at positions corresponding to the hanging rope (403) on both sides of the lower surface of the upper end of the cooking rack (1). The auxiliary devices (5) include a connecting frame (51). The inner wall of the connecting frame (51) is rotatably connected to a limit frame (52). The limit frame (52) is rotatably connected to an end of the limit frame (52) close to the hanging rope (403). The arc surface of the slide roller (53) abuts against the surface of the hanging rope (403). The upper end surface of the cooking rack (1) corresponds to the limit frame (5 2) is fixedly connected with a connecting plate (56), a moving rod (57) is slidably penetrated through the lower surface of the connecting plate (56), a snap ring (58) is fixedly connected with the inner wall of the limit frame (52) corresponding to the position of the moving rod (57), the inner wall of the snap ring (58) is in contact with the surface of the moving rod (57), and a tension spring (59) is sleeved on the arc surface of the moving rod (57), and the two ends of the tension spring (59) are fixedly connected with the connecting plate (56) and the moving rod (57) respectively.

6. The beef sauce cooking device according to claim 5, characterized in that: The arc surface of the sliding roller (53) is fixedly connected to a plurality of friction pads (54), and the plurality of friction pads (54) are evenly distributed on the arc surface of the sliding roller (53). The surface of the friction pads (54) is slidably connected to the surface of the suspension rope (403).

7. The beef sauce cooking device according to claim 5, characterized in that: Both ends of the inner wall of the connecting frame (51) are sleeved with coil springs (55), and both ends of the coil spring (55) are fixedly connected to the connecting frame (51) and the limiting frame (52) respectively.

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