Cooking device for sauce production
By using a cooking device with stirring and limiting mechanisms in sauce production, the problem of raw material sedimentation and scorching was solved, uniform heating and mixing were achieved, and the success rate of sauce production was improved.
Patent Information
- Application Number
- CN202423086518.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-13
- Publication Date
- 2025-10-31
- Estimated Expiration
- 2034-12-13
AI Technical Summary
During the sauce production process, the raw materials tend to sink to the bottom of the pot during steaming or cooking, causing them to burn at high temperatures and affecting the processing results.
A cooking device including a base, a support frame, a stirring mechanism, and a limiting mechanism was designed. The stirring mechanism stirs the raw materials with a stirring rod and a scraper, and the limiting mechanism fixes the pot body to prevent the raw materials from settling at the bottom of the pot.
This effectively prevents the raw materials from burning at the bottom of the pot, ensures uniform heating and mixing of the raw materials, and improves the success rate of sauce production.
Smart Images
Figure CN223489151U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of sauce production technology, specifically to a cooking device for sauce production. Background Technology
[0002] Sauce production is a complex process involving multiple steps such as raw material selection, processing, and blending. Commonly used raw materials include soybeans, wheat, chili peppers, garlic, sugar, and salt. Soybeans need to be soaked and steamed before being processed into sauces to facilitate subsequent fermentation.
[0003] When processing the raw materials for sauces, the raw materials need to be steamed or boiled. During the steaming or boiling process, the raw materials will sink to the bottom of the pot. If the raw materials are heated at the bottom of the pot for a long time, they are prone to burning due to high temperature. Burnt raw materials cannot be used to make sauces, resulting in failure of the steaming or boiling process. Utility Model Content
[0004] This invention provides a cooking device for sauce production, which solves the problems mentioned in the background art.
[0005] To solve the above-mentioned technical problems, the technical solution of this utility model is as follows:
[0006] An embodiment of this utility model provides a cooking apparatus for sauce production, comprising:
[0007] Base and two support frames;
[0008] The heater is fixedly installed on the upper surface of the base to heat and cook the raw materials in the boiler.
[0009] The stirring mechanism, located on the upper surface of the support frame, stirs the raw materials being cooked in the boiler, preventing them from burning and ensuring even heating.
[0010] The limiting mechanism is set on the surface of the base to fix the boiler placed on the base.
[0011] Furthermore, the stirring mechanism includes two hydraulic cylinders, the output ends of which are fixedly connected to a support frame. Fixed support rods are fixedly connected to the surfaces of the two hydraulic cylinders. A drive motor is fixedly connected to the surface of the fixed support rods. A transmission shaft is fixedly connected to the output end of the drive motor. A plurality of stirring rods are fixedly connected to the surface of the transmission shaft. A scraper is slidably connected to the inner wall of the transmission shaft.
[0012] Furthermore, a round rod is fixedly connected to the surface of the scraper, the round rod is slidably connected to the drive shaft, a spring is sleeved on the arc surface of the round rod, one end of the spring is fixedly connected to the scraper, and the other end of the spring is fixedly connected to the inner wall of the drive shaft.
[0013] Furthermore, the inner wall of the end of the drive shaft is rotatably connected with ball bearings.
[0014] Furthermore, two guide rods are fixedly connected to the surface of the hydraulic cylinder, and the two guide rods are slidably connected to the support frame.
[0015] Furthermore, the limiting mechanism includes four sliding grooves, which are formed on the surface of the base. A slider is slidably connected to the inner wall of the sliding groove, and a screw is threadedly connected to the inner wall of the slider. The screw is rotatably connected to the base, and a clamping plate is fixedly connected to the surface of the slider.
[0016] Furthermore, an anti-slip pad is fixedly connected to the surface of the clamp, and the anti-slip pad is made of rubber.
[0017] Furthermore, a screw block is fixedly connected to the end of the screw.
[0018] The above-described solution of this utility model has at least the following beneficial effects:
[0019] This invention, by setting a base, support frame, stirring mechanism, limiting mechanism and heater, ensures that the raw materials in the cooking pot are stirred during the heating process. By fixing and limiting the cooking pot, it is prevented from shifting during the stirring process, effectively avoiding the raw materials from settling at the bottom and burning. It also ensures that the raw materials in the cooking pot are mixed evenly, resulting in more uniform heating. Attached Figure Description
[0020] Figure 1 This is a schematic diagram of the overall structure of this utility model;
[0021] Figure 2 This is a schematic diagram of the structure of the drive motor of this utility model;
[0022] Figure 3 This is a schematic diagram of the limiting mechanism of this utility model.
[0023] Explanation of reference numerals in the attached figures:
[0024] 1. Base; 2. Support frame; 3. Stirring mechanism; 301. Hydraulic cylinder; 302. Guide rod; 303. Fixed support rod; 304. Drive motor; 305. Transmission shaft; 306. Stirring rod; 307. Scraper; 308. Round rod; 309. Spring; 310. Ball bearing; 4. Limiting mechanism; 41. Slide groove; 42. Slider; 43. Screw; 44. Tightening block; 45. Clamping plate; 46. Anti-slip pad; 5. Heater. Detailed Implementation
[0025] Exemplary embodiments of the present invention will now be described in more detail with reference to the accompanying drawings. While exemplary embodiments of the present invention are shown in the drawings, it should be understood that the present invention may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this invention will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
[0026] like Figures 1 to 3 As shown, an embodiment of this utility model provides a steaming and cooking device for sauce production, including: a base 1 and two support frames 2; a heater 5, fixedly installed on the upper surface of the base 1, to heat and cook the raw materials in the boiler; a stirring mechanism 3, disposed on the upper surface of the support frame 2, to stir the raw materials being cooked in the boiler, to prevent the raw materials from being burned in the boiler, and to make the raw materials heat evenly; and a limiting mechanism 4, disposed on the surface of the base 1, to fix the boiler placed on the base 1.
[0027] like Figures 1 to 3As shown, the stirring mechanism 3 includes two hydraulic cylinders 301. The output ends of the hydraulic cylinders 301 are fixedly connected to the support frame 2. Fixed support rods 303 are fixedly connected to the surfaces of the two hydraulic cylinders 301. A drive motor 304 is fixedly connected to the surface of the fixed support rods 303. A transmission shaft 305 is fixedly connected to the output end of the drive motor 304. Several stirring rods 306 are fixedly connected to the surface of the transmission shaft 305. A scraper 307 is slidably connected to the inner wall of the transmission shaft 305. When the raw materials of the sauce need to be steamed, the operator puts the raw materials into the steaming pot, then places the steaming pot above the heater 5 of the base 1, and then starts the heater 5 to heat the raw materials in the steaming pot. The operator starts the hydraulic cylinders 301 and the drive motor 306. 4. The hydraulic cylinder 301 drives the fixed support rod 303 to move, and the drive shaft 305 and stirring rod 306 on the drive motor 304 move towards the cooking pot. The drive motor 304 drives the drive shaft 305 to rotate, and the stirring rod 306 mixes the raw materials in the cooking pot, making it less likely for the raw materials inside the cooking pot to sink to the bottom. The scraper 307 at the bottom of the drive shaft 305 scrapes up the raw materials adhering to the bottom of the cooking pot, so that the adhering raw materials are also stirred up, effectively preventing the raw materials from settling at the bottom of the cooking pot and causing the raw materials to burn. A round rod 308 is fixedly connected to the surface of the scraper 307. The round rod 308 is slidably connected to the drive shaft 305. A spring 309 is sleeved on the arc surface of the round rod 308. One end of the spring 309 is fixedly connected to the scraper 307. The other end of 309 is fixedly connected to the inner wall of the drive shaft 305. When the drive shaft 305 moves to the bottom of the cooking pot, the spring 309 is compressed and contracts, pressing the scraper 307 against the bottom of the cooking pot. When the spring 309 contracts, the round rod 308 supports the spring 309 to prevent it from deforming and losing its elasticity. The inner wall of the end of the drive shaft 305 is rotatably connected with a ball bearing 310 to reduce the friction between the drive shaft 305 and the bottom of the cooking pot when the drive shaft 305 rotates, making the drive shaft 305 rotate more smoothly. Two guide rods 302 are fixedly connected to the surface of the hydraulic cylinder 301. The two guide rods 302 are slidably connected to the support frame 2. The guide rods 302 on both sides can... To effectively distribute the lateral tilting force on the fixed support rod 303, thereby reducing damage to the hydraulic cylinder 301, the limiting mechanism 4 includes four sliding grooves 41, which are formed on the surface of the base 1. A slider 42 is slidably connected to the inner wall of each groove 41, and a screw 43 is threadedly connected to the inner wall of each slider 42. The screw 43 is rotatably connected to the base 1. Clamping plates 45 are fixedly connected to the surface of the slider 42. Then, the operator rotates the screw 43 using the four corner screw blocks 44 on the base 1, thereby moving the slider 42 within the groove 41. As the slider 42 moves, the clamping plates 45 also move, pressing against the cooking pot to fix and limit its movement. Anti-slip pads 46, made of rubber, are fixedly connected to the surface of the clamping plates 45.The rubber gasket provides good friction, effectively increasing the gripping friction between the clamping plate 45 and the cooking pot. A screw block 44 is fixedly connected to the end of the screw 43, making it easier to rotate the screw 43 using the screw block 44.
[0028] In this embodiment of the invention, when the raw materials for the sauce need to be steamed, the worker puts the raw materials into the steaming pot, then places the steaming pot above the heater 5 on the base 1. The worker then rotates the screw 43 by turning the four corner screw blocks 44 on the base 1, thereby moving the slider 42 in the slide groove 41. As the slider 42 moves, the clamping plates 45 also move, pressing the steaming pot against it and fixing it in place. Then, the heater 5 is activated to heat the raw materials in the steaming pot, and the worker activates the hydraulic cylinder 3. 01 and drive motor 304, hydraulic cylinder 301 drive fixed support rod 303 to move, drive shaft 305 and stirring rod 306 on drive motor 304 move towards cooking pot, drive motor 304 drives drive shaft 305 to rotate, stirring rod 306 mixes raw materials in cooking pot, so that raw materials inside cooking pot are not easy to sink to the bottom, scraper 307 at the bottom of drive shaft 305 scrapes up raw materials adhering to the bottom of cooking pot, so that adhering raw materials are also stirred up, effectively preventing raw materials from settling at the bottom of cooking pot and causing raw materials to burn.
[0029] The above description is the preferred embodiment of this utility model. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of this utility model, and these improvements and modifications should also be considered within the protection scope of this utility model.
Claims
1. A cooking apparatus for sauce production, characterized in that, include: A base (1) and two support frames (2); The heater (5) is fixedly installed on the upper surface of the base (1) to heat and cook the raw materials in the boiler; The stirring mechanism (3) is set on the upper surface of the support frame (2) to stir the raw materials being cooked in the boiler, so as to prevent the raw materials from being burned in the boiler and to make the raw materials heat evenly. The limiting mechanism (4) is set on the surface of the base (1) to fix the boiler placed on the base (1).
2. The cooking apparatus for sauce production according to claim 1, characterized in that, The stirring mechanism (3) includes two hydraulic cylinders (301). The output end of the hydraulic cylinder (301) is fixedly connected to the support frame (2). Fixed support rods (303) are fixedly connected to the surfaces of the two hydraulic cylinders (301). A drive motor (304) is fixedly connected to the surface of the fixed support rods (303). A transmission shaft (305) is fixedly connected to the output end of the drive motor (304). A plurality of stirring rods (306) are fixedly connected to the surface of the transmission shaft (305). A scraper (307) is slidably connected to the inner wall of the transmission shaft (305).
3. The cooking apparatus for sauce production according to claim 2, characterized in that, A round rod (308) is fixedly connected to the surface of the scraper (307). The round rod (308) is slidably connected to the drive shaft (305). A spring (309) is sleeved on the arc surface of the round rod (308). One end of the spring (309) is fixedly connected to the scraper (307), and the other end of the spring (309) is fixedly connected to the inner wall of the drive shaft (305).
4. The cooking apparatus for sauce production according to claim 2, characterized in that, The inner wall of the end of the drive shaft (305) is rotatably connected to a ball bearing (310).
5. The cooking apparatus for sauce production according to claim 2, characterized in that, Two guide rods (302) are fixedly connected to the surface of the hydraulic cylinder (301), and the two guide rods (302) are slidably connected to the support frame (2).
6. The cooking apparatus for sauce production according to claim 2, characterized in that, The limiting mechanism (4) includes four slide grooves (41), which are formed on the surface of the base (1). A slider (42) is slidably connected to the inner wall of the slide groove (41). A screw (43) is threadedly connected to the inner wall of the slider (42). The screw (43) is rotatably connected to the base (1). A clamping plate (45) is fixedly connected to the surface of the slider (42).
7. The cooking apparatus for sauce production according to claim 6, characterized in that, The surface of the clamp (45) is fixedly connected with an anti-slip pad (46), which is made of rubber.
8. The cooking apparatus for sauce production according to claim 6, characterized in that, The end of the screw (43) is fixedly connected to a screw block (44).