Stirring paddle and cooking utensil
By designing inclined first and second mixing blades on the mixing paddle, the problem of uneven heating of the mixing paddle when mixing viscous ingredients is solved by using the spiral effect and speed difference to pull the ingredients, thus achieving a more uniform mixing effect and a longer service life.
Patent Information
- Application Number
- CN202422660473.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-31
- Publication Date
- 2025-11-21
- Estimated Expiration
- 2034-10-31
AI Technical Summary
Existing mixing paddles tend to form clumps when mixing viscous ingredients, resulting in uneven heating between the inside and outside and poor mixing performance.
Design a stirring paddle, including a first stirring shaft and a second stirring shaft, with first and second stirring blades disposed between them. The projection of the first stirring blade on the horizontal plane is inclined to the stirring shaft, and the second stirring blade is inclined and smoothly transitions to the first stirring blade to form a spiral effect. By pulling the ingredients with different speed differences, the ingredients that have been clumped together are broken up.
It improves the uniformity of heating and mixing of ingredients, reduces the sticking of ingredients during mixing, extends the service life of the mixing paddle, and improves the ease of cleaning.
Smart Images
Figure CN223569178U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of small household appliance technology, and more specifically, to a stirring paddle and a cooking utensil. Background Technology
[0002] Cooking utensils can be used to stir ingredients when cooking, so electric mixers, blenders, or food processors are designed. In this way, cooking utensils that can perform stirring can ensure that the ingredients are stirred evenly and achieve a more ideal cooking effect.
[0003] When using cooking appliances such as blenders, food processors, or food processors, the mixing blades stir the ingredients, which then slide along the blades and tumble. However, some ingredients are quite viscous and can form one or more clumps. When these clumps are tumbled as a whole, the heat distribution between the inside and outside of the clumps becomes uneven, resulting in poor mixing. Utility Model Content
[0004] The main purpose of this invention is to provide a stirring paddle and cooking appliance to solve the problem of poor stirring effect of stirring paddles in related technologies.
[0005] To achieve the above objectives, according to one aspect of the present invention, a stirring paddle is provided, comprising: a first stirring shaft; a second stirring shaft, coaxial with and spaced apart from the first stirring shaft; a first stirring blade connected between the first stirring shaft and the second stirring shaft; and a second stirring blade disposed on the first stirring blade, wherein when the stirring paddle is at its lowest position, the projection of the first stirring blade on the horizontal plane is inclined to the rotation axis of the first stirring shaft, and the projections of the first stirring blade on the horizontal plane and the projections of the second stirring blade on the horizontal plane are also inclined.
[0006] By applying the technical solution of this utility model, during the process of stirring highly viscous ingredients by a first or second stirring shaft driving a first and a second stirring blade, the highly viscous ingredients are stirred up. Because the projection of the first stirring blade on the horizontal plane is inclined to the rotation axis of the first stirring shaft, the ingredients slide laterally along the first stirring blade. Since the projections of the first and second stirring blades on the horizontal plane are inclined, the second stirring blade can slow down and block some of the sliding ingredients. This results in the ingredients sliding laterally along the first stirring blade having a faster sliding speed before passing the second stirring blade, a slower sliding speed when passing the second stirring blade, and a faster sliding speed after passing the second stirring blade. This method of varying speeds can pull and break up the stirred ingredients and separate clumps. Thus, the separated ingredients are no longer in one or more clumps being heated, improving the uniformity of heating and enhancing the stirring effect. Therefore, the technical solution of this application effectively solves the problem of poor stirring effect of stirring blades in related technologies.
[0007] Furthermore, the transition between the second and first stirring blades is smooth. The smooth transition between the second and first stirring blades prevents stress concentration, which improves the connection strength and allows food to slide smoothly between them, preventing food from getting stuck and facilitating cleaning.
[0008] Furthermore, the second stirring blade is inclined relative to the rotation axis of the first stirring shaft. This inclined arrangement enables the second stirring blade to generate a spiral effect during stirring, which can both slow down and block some of the ingredients from sliding downwards, and allow some ingredients to slide through after slowing down and blocking some of the ingredients, thus helping to pull and break up the ingredients and improve the uniformity of stirring.
[0009] Furthermore, the first stirring blade includes a first inclined section forming a first angle with the rotation axis of the first stirring shaft, and the second stirring blade includes a second inclined section forming a second angle with the rotation axis of the first stirring shaft, the ratio of the first angle to the second angle being in the range of 3 to 15. The food material sliding downwards along the first inclined section slides faster before passing the second stirring blade, slower when passing the second inclined section, and faster after passing the first inclined section. This method of generating a large speed difference effectively pulls the stirred food material and breaks up clumps of food material more quickly, increasing the speed of separating clumps.
[0010] Furthermore, the second stirring blade protrudes from the first stirring blade toward the rotation axis of the first stirring shaft. The aforementioned protruding second stirring blade can cut the food, especially when processing viscous food. For example, it can pull apart clumps of food, and the pulled food can be separated, reducing the amount of food sticking together during the stirring process and improving the stirring effect.
[0011] Furthermore, the second stirring blade comprises at least three blade segments connected sequentially from left to right. Each blade segment is inclined relative to the first stirring blade, and the inclination angle of each blade segment relative to the first stirring blade is different. Because each blade segment of the second stirring blade has a different inclination angle, different ingredients will be subjected to forces in different directions during the stirring process. This multi-dimensional stirring force can effectively break up the clump structure of the ingredients, and even highly viscous ingredients can be fully dispersed, thereby improving the uniformity and effectiveness of the stirring. Moreover, as different blade segments come into contact with the ingredients, the ingredients face alternating changes in resistance from high to low and then back to high. This variation helps the ingredients tumble and separate, while also reducing the load on the motor and increasing the service life of the stirring blade.
[0012] Furthermore, the second stirring blade has an arc-shaped structure. The arc-shaped structure of the second stirring blade can create a smoother flow of food during the stirring process. The food can move smoothly along the arc surface of the blade, avoiding food accumulation on the second stirring blade, reducing dead zones in the stirring process, and improving stirring efficiency.
[0013] Furthermore, a straight line perpendicular to the rotation axis of the first stirring shaft and passing through the center point of the stirring blade is set as a reference line, and the outer edges of the second stirring blade are symmetrically arranged with respect to the center of the reference line. The aforementioned centrally symmetrical arrangement of the second stirring blade can ensure the balance of the stirring blade during rotation, reduce vibration during the stirring process, and improve the stability and efficiency of stirring.
[0014] Furthermore, in the extending direction of the first stirring blade, the second stirring blade has a first side and a second side disposed opposite to each other. A first concave arc is formed at the connection between the inner edge of the first stirring blade and the first side, and a second concave arc is formed at the connection between the inner edge of the first stirring blade and the second side. The aforementioned design of the first and second concave arcs increases the contact area between the first stirring blade and the food, while reducing stirring resistance and improving stirring efficiency.
[0015] Furthermore, the first stirring blade includes a first inclined section forming a first angle with the rotation axis of the first stirring shaft. The first stirring blade also includes a third inclined section and a fourth inclined section. The third inclined section connects the first end of the first inclined section to the first stirring shaft, and the fourth inclined section connects the second end of the first inclined section to the second stirring shaft. The third inclined section forms a third angle with the rotation axis of the first stirring shaft, and the fourth inclined section forms a fourth angle with the rotation axis of the first stirring shaft. These different angles and different inclined sections allow for adjustment of the stirring path of the stirring blade, optimizing the stirring effect on different ingredients and improving the flexibility and adaptability of the stirring process.
[0016] According to another aspect of the present invention, a cooking appliance is provided, including an appliance body and a stirring paddle rotatably disposed on the appliance body, the stirring paddle being the aforementioned stirring paddle.
[0017] Furthermore, the bottom of the apparatus body includes a spherical structure or a planar structure, and the bottom of the first stirring blade has an arcuate surface adapted to the spherical structure, or the bottom of the first stirring blade has a planar surface adapted to the planar structure. Attached Figure Description
[0018] The accompanying drawings, which form part of this application, are used to provide a further understanding of the present invention. The illustrative embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an undue limitation of the present invention. In the drawings:
[0019] Figure 1 A three-dimensional structural schematic diagram of an embodiment of the stirring paddle according to the present invention is shown;
[0020] Figure 2 It shows Figure 1 A top view of the agitator;
[0021] Figure 3 It shows Figure 1 A side view of the agitator;
[0022] Figure 4 It shows Figure 1 A perspective view of the stirring paddle inside the appliance body;
[0023] Figure 5 A perspective view is shown of a stirring paddle of a cooking appliance according to an embodiment of the present invention stirring type I food.
[0024] Figure 6 A perspective view is shown of the stirring paddle of an embodiment of the cooking appliance according to the present invention stirring Class II ingredients;
[0025] Figure 7A perspective view of the stirring paddle of an embodiment of the cooking appliance according to the present invention before it is pulled while stirring Class II ingredients;
[0026] Figure 8 It shows Figure 7 A perspective view of the stirring paddle after it has been stretched while stirring type II ingredients;
[0027] Figure 9 A three-dimensional structural schematic diagram of a second embodiment of the stirring paddle according to the present invention is shown.
[0028] The above figures include the following reference numerals:
[0029] 11. First stirring shaft;
[0030] 12. Second stirring shaft;
[0031] 20. First stirring blade; 21. First inclined section; 22. Third inclined section; 23. Fourth inclined section; 24. First concave arc shape; 25. Second concave arc shape; 26. Through hole;
[0032] 30. Second stirring blade; 31. Second inclined section; 311. First side; 312. Second side; 32. Blade segment;
[0033] 33. First reinforcing segment; 331. First arc-shaped segment; 332. Second arc-shaped segment; 34. Second reinforcing segment;
[0034] L1, the axis of rotation of the first stirring shaft; L2, the reference line; A1, the first included angle; A2, the second included angle; A3, the third included angle; A4, the fourth included angle;
[0035] 40. Utensil body; 41. Category I food ingredients; 42. Category II food ingredients. Detailed Implementation
[0036] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. The following description of at least one exemplary embodiment is merely illustrative and is in no way intended to limit the present utility model or its application or use. All other embodiments obtained by those skilled in the art based on the embodiments of the present utility model without creative effort are within the scope of protection of the present utility model.
[0037] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.
[0038] Unless otherwise specifically stated, the relative arrangement, numerical expressions, and values of the components and steps described in these embodiments do not limit the scope of this invention. It should also be understood that, for ease of description, the dimensions of the various parts shown in the drawings are not drawn to actual scale. Techniques, methods, and devices known to those skilled in the art may not be discussed in detail, but where appropriate, such techniques, methods, and devices should be considered part of the specification. In all examples shown and discussed herein, any specific values should be interpreted as merely exemplary and not as limitations. Therefore, other examples of exemplary embodiments may have different values. It should be noted that similar reference numerals and letters in the following drawings denote similar items; therefore, once an item is defined in one drawing, it need not be further discussed in subsequent drawings.
[0039] like Figures 1 to 6 As shown, this application provides a stirring impeller. One embodiment of the stirring impeller includes: a first stirring shaft 11, a second stirring shaft 12, a first stirring blade 20, and a second stirring blade 30. The second stirring shaft 12 is coaxial with and spaced apart from the first stirring shaft 11. The first stirring blade 20 is connected between the first stirring shaft 11 and the second stirring shaft 12. The second stirring blade 30 is disposed on the first stirring blade 20. When the impeller is at its lowest position, the projection of the first stirring blade 20 on the horizontal plane is inclined to the rotation axis L1 of the first stirring shaft, and the projections of the first stirring blade 20 and the second stirring blade 30 on the horizontal plane are also inclined.
[0040] Applying the technical solution of Embodiment 1, during the process of the first stirring shaft 11 or the second stirring shaft 12 driving the first stirring blade 20 and the second stirring blade 30 to stir highly viscous ingredients, the highly viscous ingredients are stirred up. Because the projection of the first stirring blade 20 on the horizontal plane is inclined to the rotation axis L1 of the first stirring shaft, the ingredients slide laterally along the first stirring blade 20. Since the projections of the first stirring blade 20 and the second stirring blade 30 on the horizontal plane are inclined, the second stirring blade 30 can decelerate and block some of the ingredients from sliding downwards, so that the ingredients slide laterally along the first stirring blade 20... Figure 5 , Figure 6The ingredients sliding laterally in the direction of the downward-sloping arrow have a faster sliding speed before passing the second mixing blade 30, a slower sliding speed after passing the second mixing blade 30, and a faster sliding speed after passing the second mixing blade 30. This method of varying speeds can pull and stir the ingredients, breaking up clumps of ingredients and separating them. Figure 6 The mixture falls vertically downwards in the direction of the downward arrow. This prevents the separated ingredients from being heated in one or more clumps, improving the uniformity of heating and enhancing the mixing effect. Therefore, the technical solution of Example 1 effectively solves the problem of poor mixing performance of the mixing paddle in related technologies.
[0041] In Embodiment 1, the second stirring blade 30 is twisted relative to the first stirring blade 20. This better breaks up clumps of food, preventing them from sticking together and promoting even distribution, thus improving cooking efficiency and the texture of the food. Furthermore, the twisted design reduces the direct contact area between the second stirring blade 30 and the food during stirring, thereby reducing stirring resistance, lessening the burden on the motor, and extending the lifespan of the stirring blade.
[0042] In Embodiment 1, the second stirring blade 30 is positioned in the middle of the first stirring blade 20, and the second stirring blade 30 can slow down and prevent some of the food from sliding downwards.
[0043] like Figures 1 to 6 As shown, the second stirring blade 30 and the first stirring blade 20 have a smooth transition. This ensures a smooth transition between the two blades, preventing stress concentration and improving the connection strength. It also allows food to slide smoothly between the blades, preventing food from getting stuck, facilitating cleaning, and significantly reducing cleaning workload.
[0044] It should be noted that the above-mentioned "smooth transition" means that the second stirring blade 30 and the first stirring blade 20 have the same thickness, and the part between the second stirring blade 30 and the first stirring blade 20 is coplanar.
[0045] like Figures 1 to 6As shown, the second stirring blade 30 is inclined relative to the rotation axis L1 of the first stirring shaft. This inclined arrangement enables the second stirring blade 30 to generate a spiral effect during stirring, which can both slow down and prevent some ingredients from sliding downwards, and allow some ingredients to slide through after slowing down and preventing some ingredients from sliding down. This helps to pull and break up the ingredients, improve the uniformity of stirring, and not only break up clumps of type I ingredients 41 such as balls, blocks, shreds, and strips, but also break up clumps of type II ingredients 42 such as clumps, fragments, and thick ingredients, thus meeting the requirements for stirring different ingredients.
[0046] like Figures 1 to 6 As shown, the first stirring blade 20 includes a first inclined section 21 forming a first angle A1 with the rotation axis L1 of the first stirring shaft, and the second stirring blade 30 includes a second inclined section 31 forming a second angle A2 with the rotation axis L1 of the first stirring shaft. The ratio of the first angle A1 to the second angle A2 is in the range of 3 to 15. Thus, the food sliding downwards along the first inclined section 21 slides faster before passing the second stirring blade 30, slower after passing the second inclined section 31, and faster after passing the first inclined section 21. This method, by generating a large speed difference, effectively pulls the stirred food and can more quickly break up clumps of food, improving the speed of separating clumps. Furthermore, it optimizes the adaptability of the stirring blade to food of different viscosities, improving the stirring effect. The first angle A1 is in the range of 15° to 45°. The first angle A1 is preferably 15°, 30°, or 45°.
[0047] The ratio of the first included angle A1 and the second included angle A2 is preferably 3, 5, 6, 8, 10, 12, or 15.
[0048] like Figures 1 to 6 As shown, the second stirring blade 30 protrudes from the first stirring blade 20 towards the rotation axis L1 of the first stirring shaft. This increases the stirring area of the first stirring blade 20, allowing both the second and first stirring blades to stir more food, thus improving stirring efficiency. Furthermore, as... Figure 7 and Figure 8 As shown, the protruding second stirring blade 30 can cut the food, especially when processing viscous food. For example, it can pull apart clumps of type II food, and the pulled type II food can be separated, reducing the food from sticking together during the stirring process and improving the stirring effect.
[0049] like Figures 1 to 6As shown, the second stirring blade 30 comprises at least three blade segments 32 connected sequentially from left to right. Each blade segment 32 is inclined relative to the first stirring blade 20, and the inclination angle between each blade segment 32 and the first stirring blade 20 is different. Because each blade segment 32 of the second stirring blade 30 has a different inclination angle, different ingredients are subjected to forces in different directions during the stirring process. This multi-dimensional stirring force effectively breaks up the clump structure of the ingredients, allowing even highly viscous ingredients to be fully dispersed, thereby improving the uniformity and effectiveness of the stirring. Furthermore, as different blade segments 32 come into contact with the ingredients, the ingredients face alternating changes from high resistance to low resistance and then back to high resistance. This change helps the ingredients tumble and separate, while also reducing the load on the motor and extending the service life of the stirring blade.
[0050] like Figures 1 to 6 As shown, the second stirring blade 30 has an arc-shaped structure. The arc-shaped structure of the second stirring blade 30 can create a smoother flow of food during the stirring process. The food can move smoothly along the arc-shaped surface of the blade, avoiding the accumulation of food on the second stirring blade 30, reducing the stirring dead zone, and improving the stirring efficiency.
[0051] In Embodiment 1, the first stirring blade 20 has an outer edge that is opposite to the second stirring blade 30, and the outer edge is arc-shaped.
[0052] like Figures 1 to 6 As shown, when the stirring paddle is in its lowest position, the first stirring paddle 20 has a lowest region. A reference line L2 is defined as a straight line perpendicular to the rotation axis L1 of the first stirring shaft and passing through the center of the lowest region. The outer edge of the second stirring paddle 30 is symmetrically arranged with respect to the reference line L2. The symmetrical arrangement of the second stirring paddle 30 ensures the balance of the stirring paddle during rotation, reduces vibration during the stirring process, and improves the stability and efficiency of stirring, making it suitable for ingredients that require long-term stirring.
[0053] It should be noted that the lowest region mentioned above is a point region, a line region, or a surface region, and the outer edge of the second stirring blade 30 refers to the edge of the second stirring blade 30 facing the rotation axis L1 of the first stirring shaft.
[0054] like Figures 1 to 6As shown, in the extending direction of the first stirring blade 20, the second stirring blade 30 has a first side 311 and a second side 312 disposed opposite to each other. A first concave arc 24 is provided at the connection between the inner edge of the first stirring blade 20 and the first side 311, and a second concave arc 25 is provided at the connection between the inner edge of the first stirring blade 20 and the second side 312. The design of the first concave arc 24 and the second concave arc 25 increases the contact area between the first stirring blade 20 and the food, while reducing stirring resistance and improving stirring efficiency. Simultaneously, the design of the first concave arc 24 and the second concave arc 25 ensures that the food can adhere closely to and slide along the first stirring blade 20 and the second stirring blade 30 during stirring, improving stirring stability.
[0055] like Figures 1 to 6 As shown, the first stirring blade 20 includes a first inclined section 21 forming a first angle A1 with the rotation axis L1 of the first stirring shaft. The first stirring blade 20 also includes a third inclined section 22 and a fourth inclined section 23. The third inclined section 22 connects the first end of the first inclined section 21 between the first stirring shaft 11, and the fourth inclined section 23 connects the second end of the first inclined section 21 between the second stirring shaft 12. The third inclined section 22 forms a third angle A3 with the rotation axis L1 of the first stirring shaft, and the fourth inclined section 23 forms a fourth angle A4 with the rotation axis L1 of the first stirring shaft. Thus, the different angles and different inclined sections allow adjustment of the stirring path of the stirring blade, optimizing the stirring effect on different ingredients, improving the flexibility and adaptability of the stirring process, and making it suitable for stirring various ingredients from liquids to solids.
[0056] In Embodiment 1, a D-shaped transmission hole is provided on the first stirring shaft 11, and the D-shaped motor shaft of the motor is inserted into the D-shaped transmission hole to drive the first stirring shaft 11 to rotate. A circular connecting hole is provided on the second stirring shaft 12, and a connecting shaft is provided on the appliance body 40. The circular connecting hole is sleeved on the connecting shaft so that when the first stirring shaft 11 rotates, it drives the second stirring shaft 12 to rotate synchronously, so that the stirring paddle stirs the food on the appliance body 40.
[0057] In Embodiment Two of the stirring paddle, the difference from Embodiment One is that the second stirring paddle 30 and the first stirring paddle 20 form a through hole 26, as shown below. Figure 9As shown, in Embodiment 2, the second stirring blade 30 includes a first rib segment 33 and a second rib segment 34 connected to each other. During the stirring process of the first stirring blade 20 and the second stirring blade 30, since both the first rib segment 33 and the second rib segment 34 protrude relative to the side of the first stirring blade 20, and the protrusion directions of the first rib segment 33 and the second rib segment 34 are opposite, the force transmission path can be changed when the first stirring blade 20 is subjected to force. This allows the stress that might have been concentrated at a certain point on the first stirring blade 20 to be more evenly distributed across the entire stirring blade, improving the overall rigidity, reducing stress concentration, thereby reducing the risk of fatigue fracture of the first stirring blade 20 and reducing the possibility of damage.
[0058] In this embodiment, the design of the through hole 26 helps the second stirring blade 30 and the first stirring blade 20 to turn the food during the stirring process, promotes the uniform heating and mixing of the food, and at the same time allows some food to pass through the through hole 26, reducing the stirring resistance of the first stirring blade 20 while avoiding over-stirring.
[0059] like Figure 9 As shown in Embodiment 2, when the impeller is at its lowest position, the first impeller blade 20 has a lowest region. A reference line L2 is defined as a straight line perpendicular to the rotation axis L1 of the first stirring shaft and passing through the center of the lowest region. The first rib segment 33 and the second rib segment 34 are symmetrically arranged with respect to the reference line L2. This symmetrical arrangement helps to balance the force distribution of the impeller during rotation, reducing the additional load of unbalanced forces on the first impeller blade 20 and the first stirring shaft 11, thereby improving the operational stability and stirring efficiency of the impeller. It should be noted that the "lowest region" mentioned above can be a point region, a line region, or a surface region.
[0060] like Figure 9As shown, in Embodiment 2, the first rib segment 33 includes a first arc-shaped segment 331 and a second arc-shaped segment 332. One end of the first arc-shaped segment 331 is connected to the first stirring blade, and the other end of the first arc-shaped segment 331 is connected to one end of the second arc-shaped segment 332. The other end of the second arc-shaped segment 332 is connected to the second rib segment 34. Specifically, along the direction from one end of the first arc-shaped segment 331 to the other end of the second arc-shaped segment 332, the first arc-shaped segment 331 is inclined in a direction perpendicular to the side of the first stirring blade 20, and the inclination direction of the second arc-shaped segment 332 is opposite to the inclination direction of the first arc-shaped segment 331. This structure allows the stirring blade to more effectively tumble the food during stirring, reducing resistance during the stirring process, improving stirring efficiency, and simultaneously reducing the power consumption of the stirring blade. Furthermore, the inclined design of the first arc segment 331 and the second arc segment 332 alters the force transmission path, allowing the impact force of the food on the second mixing blade 30 during mixing to be transmitted along the inclined direction of the first arc segment 331 and the second arc segment 332, distributing it more evenly throughout the entire mixing blade structure. This reduces stress concentration and thus improves the fatigue resistance and durability of the mixing blade. The arc design of the first arc segment 331 and the second arc segment 332 helps reduce the accumulation of food within the appliance body, allowing the food to be distributed more evenly within the appliance body, improving the uniformity and efficiency of cooking.
[0061] This application also provides a cooking utensil, such as Figures 5 to 8 As shown, an embodiment of a cooking appliance includes an appliance body 40 and a stirring paddle rotatably disposed on the appliance body 40, the stirring paddle being the aforementioned stirring paddle. Since the aforementioned stirring paddle can solve the problem of poor stirring effect of stirring paddles in related technologies, cooking appliances including this stirring paddle can solve the same technical problem.
[0062] like Figures 5 to 8 As shown, the bottom of the appliance body 40 includes a spherical structure, and the bottom of the first stirring blade 20 has an arc-shaped surface adapted to the spherical structure. The appliance body 40 includes a cup or a pot. The spherical structure of the appliance body 40 facilitates the gathering of food ingredients, and the first stirring blade 20 and the second stirring blade 30 can stir more food ingredients, thereby improving stirring efficiency.
[0063] In other embodiments, the bottom of the apparatus body 40 includes a planar structure, and the bottom of the first stirring blade 20 has a plane adapted to the planar structure.
[0064] In one embodiment, the cooking appliance is a stir-fry machine; in other embodiments, the cooking appliance is a dough mixer, a whipping machine, a soy milk maker, a blender, or a multi-functional pot.
[0065] In the description of this utility model, it should be understood that the directional terms such as "front, back, up, down, left, right", "horizontal, vertical, horizontal" and "top, bottom" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description. Unless otherwise stated, these directional terms do not indicate or imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation on the scope of protection of this utility model. The directional terms "inner" and "outer" refer to the inner and outer sides relative to the edges of each component itself.
[0066] For ease of description, spatial relative terms such as "above," "on top of," "on the upper surface of," "above," etc., are used herein to describe the spatial positional relationship of a device or feature as shown in the figures to other devices or features. It should be understood that spatial relative terms are intended to encompass different orientations in use or operation beyond the orientation of the device as described in the figures. For example, if the device in the figures were inverted, a device described as "above" or "on top of" other devices or structures would subsequently be positioned as "below" or "under" other devices or structures. Thus, the exemplary term "above" can include both "above" and "below." The device may also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatial relative descriptions used herein will be interpreted accordingly.
[0067] Furthermore, it should be noted that the use of terms such as "first" and "second" to define components is merely for the purpose of distinguishing the corresponding components. Unless otherwise stated, the above terms have no special meaning and therefore cannot be construed as limiting the scope of protection of this utility model.
[0068] The above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.
Claims
1. A stirring paddle, characterized in that, include: First stirring shaft (11); The second stirring shaft (12) is coaxial with the first stirring shaft (11) and spaced apart; The first stirring blade (20) is connected between the first stirring shaft (11) and the second stirring shaft (12); The second stirring blade (30) is disposed on the first stirring blade (20); When the stirring paddle is at its lowest position, the projection of the first stirring paddle (20) on the horizontal plane is inclined to the rotation axis (L1) of the first stirring shaft, and the projection of the first stirring paddle (20) on the horizontal plane is inclined to the projection of the second stirring paddle (30) on the horizontal plane.
2. The stirring paddle according to claim 1, characterized in that, The second stirring blade (30) and the first stirring blade (20) have a smooth transition.
3. The stirring paddle according to claim 1, characterized in that, The second stirring blade (30) is inclined relative to the rotation axis (L1) of the first stirring shaft.
4. The stirring paddle according to claim 1, characterized in that, The first stirring blade (20) includes a first inclined section (21) forming a first angle (A1) with the rotation axis (L1) of the first stirring shaft, and the second stirring blade (30) includes a second inclined section (31) forming a second angle (A2) with the rotation axis (L1) of the first stirring shaft, wherein the ratio of the first angle (A1) to the second angle (A2) is in the range of 3 to 15.
5. The stirring paddle according to claim 1, characterized in that, The second stirring blade (30) protrudes from the first stirring blade (20) toward the rotation axis (L1) of the first stirring shaft.
6. The stirring paddle according to claim 1, characterized in that, The second stirring blade (30) includes at least three blade segments (32) connected in sequence from left to right. Each blade segment (32) is inclined relative to the first stirring blade (20), and the inclination angle between each blade segment (32) and the first stirring blade (20) is different.
7. The stirring paddle according to any one of claims 1 to 6, characterized in that, The second stirring blade (30) has an arc-shaped structure.
8. The stirring paddle according to any one of claims 1 to 6, characterized in that, When the stirring paddle is at its lowest position, the first stirring paddle (20) has a lowest region. A straight line perpendicular to the rotation axis (L1) of the first stirring shaft and passing through the center of the lowest region is set as a reference line (L2). The outer edge of the second stirring paddle (30) is symmetrically arranged with respect to the reference line (L2).
9. The stirring paddle according to any one of claims 1 to 6, characterized in that, In the extending direction of the first stirring blade (20), the second stirring blade (30) has a first side (311) and a second side (312) disposed opposite to each other. A first concave arc (24) is provided at the connection between the inner edge of the first stirring blade (20) and the first side (311), and a second concave arc (25) is provided at the connection between the inner edge of the first stirring blade (20) and the second side (312).
10. The stirring paddle according to any one of claims 1 to 6, characterized in that, The first stirring blade (20) includes a first inclined section (21) that forms a first angle (A1) with the rotation axis (L1) of the first stirring shaft. The first stirring blade (20) also includes a third inclined section (22) and a fourth inclined section (23). The third inclined section (22) is connected between the first end of the first inclined section (21) and the first stirring shaft (11). The fourth inclined section (23) is connected between the second end of the first inclined section (21) and the second stirring shaft (12). The third inclined section (22) forms a third angle (A3) with the rotation axis (L1) of the first stirring shaft, and the fourth inclined section (23) forms a fourth angle (A4) with the rotation axis (L1) of the first stirring shaft.
11. A cooking appliance, comprising an appliance body (40) and a stirring paddle rotatably disposed on the appliance body (40), characterized in that, The stirring paddle is the stirring paddle according to any one of claims 1 to 9.