Stirring knife and cooking utensil

Abstract

The utility model provides a stirring knife and a cooking utensil, and the stirring knife comprises a stirring shaft; the cutter body is connected with the stirring shaft; the stirring rib is connected to the cutter body, a through hole is defined by the stirring rib and the cutter body, the stirring rib comprises a first rib section and a second rib section which are connected, the first rib section and the second rib section are arranged in a protruding mode relative to the side face of the cutter body, and the protruding directions of the first rib section and the second rib section are opposite. According to the technical scheme, the problem that in the related technology, a stirring cutter is prone to damage is effectively solved.

Description

TECHNICAL FIELD

[0001] The utility model relates to small household electrical appliances technical field, specifically, it relates to a stirring knife and cooking utensil. BACKGROUND

[0002] Among cooking utensils on the market, many have the function of frying to meet the diversification needs of family cooking. In addition to traditional frying pans, there are many modern kitchen appliances, such as electric rice cookers with frying function, multifunctional food processors, frying robots, etc. They not only save cooking time, but also improve the convenience and safety of cooking.

[0003] The stirring knife used in the above-mentioned cooking utensil usually needs to withstand frequent stirring action, which is a great test of the durability of the blade body. Some blade bodies appear fatigue fracture after long-term use, causing damage. SUMMARY

[0004] The main purpose of the utility model is to provide a stirring knife and cooking utensil to solve the problem of easy damage of the stirring knife in related technology.

[0005] In order to achieve the above-mentioned purpose, according to one aspect of the utility model, a stirring knife is provided, which comprises: a stirring shaft; a blade body connected with the stirring shaft; a stirring rib connected to the blade body, and the stirring rib and the blade body form a through hole, wherein the stirring rib comprises a first rib section and a second rib section connected with each other, the first rib section and the second rib section are both protrudingly arranged relative to the side surface of the blade body, and the protruding directions of the first rib section and the second rib section are opposite.

[0006] By applying the technical scheme of the utility model, the blade body and the stirring rib can stir food materials during the rotation of the stirring shaft. At the same time, since the first rib section and the second rib section are both protrudingly arranged relative to the side surface of the blade body, and the protruding directions of the first rib section and the second rib section are opposite, the force transmission path can be changed when the blade body is stressed, so that the stress that may have been concentrated on a certain point of the blade body can be more evenly dispersed to the entire stirring knife, the overall rigidity is improved, stress concentration is reduced, the risk of fatigue fracture of the blade body is reduced, and the possibility of damage is reduced. Therefore, the technical scheme of the present application effectively solves the problem of easy damage of the stirring knife in related technology.

[0007] Further, the blade body comprises a first side edge section, an intermediate section and a second side edge section connected in sequence, the intermediate section and the stirring rib form a through hole, and the first rib section and the second rib section are both protrudingly arranged relative to the side surface of the intermediate section. During the stirring of food materials by the blade body and the stirring rib, the above-mentioned design can effectively balance the moment received by the blade body during stirring, reduce the torsional deformation of the blade body, enhance the structural stability and rigidity of the entire stirring knife, avoid stress concentration caused by excessive local stress, and thus improve the fatigue resistance and durability of the blade body.

[0008] Further, the part of the first rib segment connected with the blade body is a first enlarged segment, the width of the first enlarged segment gradually increases from the end of the first rib segment connected with the second rib segment to the end of the first rib segment connected with the blade body; and / or, the part of the second rib segment connected with the blade body is a second enlarged segment, the width of the second enlarged segment gradually increases from the end of the second rib segment connected with the first rib segment to the end of the second rib segment connected with the blade body. The first enlarged segment and / or the second enlarged segment increase the connection strength between the stirring rib and the blade body, effectively reduce the stress concentration at these two key positions, thereby improving the fatigue resistance of the stirring blade during stirring, and prolonging the service life of the stirring blade.

[0009] Further, the connection part of the first rib segment and the second rib segment is away from the middle segment and is close to the rotation axis of the stirring shaft. This design increases the contact area of the stirring rib, thereby more effectively dispersing the impact force of the food materials on the stirring rib during stirring, further enhancing the structural strength and durability of the stirring blade.

[0010] Further, when the stirring blade is in the lowest position, the blade body has a lowest area, a straight line perpendicular to the rotation axis of the stirring shaft and passing through the center of the lowest area is set as a reference line, the connection part of the first rib segment and the second rib segment has a rectangular cross section passing through the reference line, and the long side of the rectangular cross section is perpendicular to the rotation axis of the stirring shaft. Such a design can improve the shear strength of the connection part of the stirring rib, reduce the deformation of this part during stirring, thereby ensuring the overall rigidity of the stirring blade and reducing the risk of damage.

[0011] Further, when the stirring blade is in the lowest position, the blade body has a lowest area, a straight line perpendicular to the rotation axis of the stirring shaft and passing through the center of the lowest area is set as a reference line, and the first rib segment and the second rib segment are symmetrically arranged with respect to the center of the reference line. The above-mentioned central symmetry helps to balance the force distribution of the stirring blade during rotation, reduces the additional load of the unbalanced force on the blade body and the stirring shaft, thereby improving the operation stability and stirring efficiency of the stirring blade.

[0012] Further, the first muscle section comprises a first arc section and a second arc section, one end of the first arc section is connected with the cutter body, the other end of the first arc section is connected with one end of the second arc section, the other end of the second arc section is connected with the second muscle section; wherein, along the direction from one end of the first arc section to the other end of the second arc section, the first arc section is inclined to the direction perpendicular to the side surface of the cutter body, and the inclination direction of the second arc section is opposite to that of the first arc section. The above structure makes the stirring blade more effectively stir the food materials, reduces the resistance in the stirring process, improves the stirring efficiency, and reduces the power consumption of the stirring blade. Moreover, the inclination design of the first arc section and the second arc section changes the force transmission path, so that the impact force of the food materials on the stirring muscle during the stirring process can be transmitted along the inclination direction of the first arc section and the second arc section, more evenly dispersed to the whole stirring blade structure, reduces the stress concentration, thereby improving the fatigue strength and durability of the stirring blade.

[0013] Further, the bottom of the cutter body is provided with a stirring blade. The stirring blade is provided so that the cutter body can not only stir the food materials, but also cut and mix the food materials during stirring, improving the efficiency and uniformity of stirring, and being suitable for processing viscous or finely stirred food materials.

[0014] According to another aspect of the present application, a cooking appliance is provided, comprising an appliance body and a stirring blade rotatably arranged on the appliance body, the stirring blade being the stirring blade described above.

[0015] Further, the bottom of the appliance body comprises a spherical surface structure or a planar structure, the bottom of the cutter body has an arc surface matched with the spherical surface structure, or the bottom of the cutter body has a planar surface matched with the planar structure. BRIEF DESCRIPTION OF DRAWINGS

[0016] The drawings accompanying the specification of the present application form a part thereof, serve to provide further understanding of the present application, and together with the description of the exemplary embodiments of the present application, serve to explain the present application, and do not constitute an improper limitation on the present application. In the drawings:

[0017] Figure 1 A perspective structural schematic view of an embodiment of the stirring blade according to the present application is shown;

[0018] Figure 2 A front view schematic view of the stirring blade of Figure 1 is shown;

[0019] Figure 3 A side view schematic view of the stirring blade of Figure 1 is shown;

[0020] Figure 4 A sectional view schematic view of the stirring blade of Figure 1 is shown;

[0021] Figure 5 Fig. 1 shows a cross-sectional view of a stirring blade stirring food materials. Figure 1

[0022] Wherein, the above figures include the following reference signs:

[0023] 10, stirring shaft;

[0024] 20, blade body; 21, stirring edge; 22, first side edge section; 23, middle section; 24, second side edge section;

[0025] 30, stirring rib; 31, through hole; 32, first rib section; 321, first arc section; 322, second arc section; 33, first enlarged section; 34, second rib section; 35, second enlarged section; 36, rectangular cross section;

[0026] L1, rotation axis of the stirring shaft; L2, reference line;

[0027] 40, utensil body; 41, food materials. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. The description of the at least one exemplary embodiment is actually only illustrative, but not intended to limit the present application and its application or use in any way. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of the present application.

[0029] It should be noted that the terms used herein are only for the purpose of describing specific embodiments, and are not intended to limit the exemplary embodiments according to the present application. As used herein, the singular form is intended to include the plural form unless the context clearly indicates otherwise, and furthermore, it should be understood that when the terms "comprise" and / or "include" are used in the specification, there is a feature, step, operation, device, component and / or combination thereof.

[0030] ​The relative arrangement of parts and steps, numerical expressions, and numerical values set forth in the Examples are not intended to limit the scope of the present application unless specifically stated otherwise. At the same time, it should be understood that the dimensions of the various parts shown in the drawings are not drawn to actual scale for ease of illustration. Techniques, methods, and equipment known to those of ordinary skill in the relevant art can not be discussed in detail, but should be considered part of the specification where appropriate. In all examples shown and discussed herein, any specific value should be interpreted as merely exemplary and not as a limitation. Thus, other examples of the exemplary embodiments can have different values. It should be noted that like reference numerals and letters refer to like items in the following drawings, and thus, once an item is defined in one drawing, it need not be discussed further in subsequent drawings.

[0031] As Figures 1 to 5 shown, the present application provides a stirring knife, and an embodiment of the stirring knife includes a stirring shaft 10, a knife body 20, and a stirring rib 30. The knife body 20 is connected to the stirring shaft 10. The stirring rib 30 is connected to the knife body 20, and the stirring rib 30 and the knife body 20 enclose a through hole 31, wherein the stirring rib 30 includes a first rib segment 32 and a second rib segment 34 connected to each other, and the first rib segment 32 and the second rib segment 34 are both protrudingly arranged relative to the side surface of the knife body 20, and the protruding directions of the first rib segment 32 and the second rib segment 34 are opposite.

[0032] By applying the technical solution of the present embodiment, the knife body 20 and the stirring rib 30 can stir the food material 41 during the rotation of the stirring shaft 10 driving the knife body 20. At the same time, since the first rib segment 32 and the second rib segment 34 are both protrudingly arranged relative to the side surface of the knife body 20, and the protruding directions of the first rib segment 32 and the second rib segment 34 are opposite, the force transmission path can be changed when the knife body 20 is stressed, so that the stress that may have been concentrated on a certain point of the knife body 20 can be more evenly dispersed to the entire stirring knife, improving the overall rigidity and reducing stress concentration, thereby reducing the risk of fatigue fracture of the knife body 20 and the possibility of damage. Therefore, the technical solution of the present embodiment effectively solves the problem of easy damage of the stirring knife in the related art.

[0033] In the present embodiment, the design of the through hole 31 helps to turn over the food material during stirring, promotes uniform heating and mixing of the food material, and also allows part of the food material to pass through the through hole 31, reducing the stirring resistance of the knife body 20 while avoiding excessive stirring.

[0034] As Figures 1 to 5As shown, the blade body 20 comprises a first side edge section 22, a middle section 23 and a second side edge section 24 connected in sequence, the middle section 23 and the stirring rib 30 form a through hole 31, and the first rib section 32 and the second rib section 34 are arranged protruding relative to the side surface of the middle section 23. During the process of stirring the food material 41 by the blade body 20 and the stirring rib 30, the above design can effectively balance the torque of the blade body 20 during the stir-frying, reduce the torsional deformation of the blade body 20, enhance the structural stability and rigidity of the whole stirring blade, avoid stress concentration caused by excessive local stress, and thus improve the fatigue resistance and durability of the blade body 20.

[0035] As shown in the drawings, Figures 1 to 5 The part of the first rib section 32 connected with the blade body 20 is a first enlarged section 33, and the width of the first enlarged section 33 gradually increases from the end of the first rib section 32 connected with the second rib section 34 to the end of the first rib section 32 connected with the blade body 20. The part of the second rib section 34 connected with the blade body 20 is a second enlarged section 35, and the width of the second enlarged section 35 gradually increases from the end of the second rib section 34 connected with the first rib section 32 to the end of the second rib section 34 connected with the blade body 20. The arrangement of the first enlarged section 33 and the second enlarged section 35 increases the connection strength between the stirring rib 30 and the blade body 20, effectively reduces the stress concentration at these two key positions, and thus improves the fatigue resistance of the stirring blade during the stirring process and prolongs the service life of the stirring blade.

[0036] As shown in the drawings, Figures 1 to 5 The connection part of the first rib section 32 and the second rib section 34 is away from the middle section 23 and close to the rotation axis L1 of the stirring shaft. This design increases the contact area of the stirring rib 30, so as to more effectively disperse the impact force of the food material on the stirring rib 30 during stirring, and further enhances the structural strength and durability of the stirring blade.

[0037] As shown in the drawings, Figures 1 to 5 When the stirring blade is in the lowest position, the blade body 20 has a lowest area, a reference line L2 is set as a straight line perpendicular to the rotation axis L1 of the stirring shaft and passing through the center of the lowest area, the connection part of the first rib section 32 and the second rib section 34 has a rectangular cross section 36 passing through the reference line L2, and the long side of the rectangular cross section 36 is perpendicular to the rotation axis L1 of the stirring shaft. Such design can improve the shear strength of the connection part of the stirring rib 30, reduce the deformation of this part during stirring, and thus ensure the overall rigidity of the stirring blade and reduce the risk of damage.

[0038] It should be noted that the above lowest area is a point area or a line area or a surface area.

[0039] As shown in the drawings, Figures 1 to 5As shown, when the stirring blade is in the lowest position, the blade body 20 has a lowest area, a straight line L2 passing through the center of the lowest area and perpendicular to the rotation axis L1 of the stirring shaft is set as a reference line, and the first muscle segment 32 and the second muscle segment 34 are centrally symmetrically arranged relative to the reference line L2. The above-mentioned central symmetric arrangement helps to balance the force distribution of the stirring blade during rotation, reduces the additional load of the unbalanced force on the blade body 20 and the stirring shaft 10, thereby improving the running stability and stirring efficiency of the stirring blade.

[0040] As shown in the Figures 1 to 5 As shown, the first muscle segment 32 includes a first arc segment 321 and a second arc segment 322, one end of the first arc segment 321 is connected with the blade body, the other end of the first arc segment 321 is connected with one end of the second arc segment 322, and the other end of the second arc segment 322 is connected with the second muscle segment 34; wherein, in the direction from one end of the first arc segment 321 to the other end of the second arc segment 322, the first arc segment 321 is inclined to the direction perpendicular to the side surface of the blade body 20, and the inclination direction of the second arc segment 322 is opposite to that of the first arc segment 321. The above-mentioned structure makes the stirring blade more effectively stir the food materials during stirring, reduces the resistance in the stirring process, improves the stirring efficiency, and reduces the power consumption of the stirring blade. Moreover, the inclination design of the first arc segment 321 and the second arc segment 322 changes the force transmission path, so that the impact force of the food materials on the stirring muscle 30 during stirring can be transmitted along the inclination direction of the first arc segment 321 and the second arc segment 322, more evenly dispersed to the whole stirring blade structure, reducing stress concentration, thereby improving the fatigue strength and durability of the stirring blade.

[0041] As shown in the Figures 1 to 5 As shown, the bottom of the blade body 20 is provided with a stirring edge 21. The provision of the stirring edge 21 enables the blade body 20 to not only stir the food materials 41, but also cut and mix the food materials 41 when stirring clockwise, thereby improving the stirring efficiency and uniformity and being suitable for processing viscous or finely stirred food materials.

[0042] In the embodiment, the stirring shaft 10 is two stirring shafts arranged at intervals and coaxially, and the blade body 20 is connected between the two stirring shafts 10. Moreover, the blade body 20 has an inclined segment which is inclined relative to the rotation axis L1 of the stirring shaft.

[0043] The application also provides a cooking appliance, and an embodiment of the cooking appliance includes an appliance body 40 and a stirring blade rotatably arranged on the appliance body 40, wherein the stirring blade is the stirring blade described above. The stirring blade described above can solve the problem that the stirring blade in the related art is easy to be damaged, so that the cooking appliance including the stirring blade can solve the same technical problem.

[0044] In the embodiment, the bottom of the utensil body 40 comprises a planar structure, and the bottom of the blade body 20 has a planar surface matched with the planar structure. This design ensures that the blade body 20 is in sufficient contact with the bottom of the utensil body 40 during stirring, thereby improving the stirring efficiency, reducing the friction between the blade body 20 and the bottom of the utensil body 40, lowering the abrasion, and prolonging the service life of the blade body 20 and the bottom of the utensil body 40.

[0045] The cooking utensil further comprises a driving motor for driving the rotation of the stirring shaft 10, and specifically, the first connecting hole matched with the motor shaft of the driving motor is arranged on one stirring shaft 10, and the second connecting hole matched with the connecting shaft of the utensil body is arranged on the other stirring shaft 10.

[0046] In other embodiments, the bottom of the utensil body 40 comprises a spherical surface structure, and the bottom of the blade body 20 has an arc surface matched with the spherical surface structure.

[0047] The above-mentioned utensil body 40 comprises a cup body or a pot body. The embodiment of the cooking utensil is a wok, and in other embodiments, the cooking utensil is a dough maker or a whipping machine or a soybean milk machine or a breaking wall machine or a multifunctional pot.

[0048] In the description of the utility model, it needs to be understood that the orientation words such as '' front, back, up, down, left, right '' '' horizontal, vertical, perpendicular, horizontal '' and '' top, bottom '' and the like indicated orientation or position relationship usually is based on the orientation or position relationship shown in the drawing, just for the convenience of describing the utility model and simplifying the description, under the condition of not making opposite statement, these orientation words do not indicate and imply the device or element indicated must have specific orientation or with specific orientation structure and operation, therefore can not be understood as the restriction of the protection scope of the utility model, the orientation words '' inside, outside '' refer to the inside and outside relative to the contour of each component.

[0049] For the convenience of description, spatial relative terms such as '' above '' '' above '' '' upper surface '' '' upper '' and the like can be used herein to describe the spatial position relationship of one device or feature with other devices or features as shown in the drawing. It should be understood that the spatial relative terms are intended to include different orientations in use or operation in addition to the orientation of the device described in the drawing. For example, if the device in the drawing is inverted, the device described as '' above '' or '' above '' other devices or structures will be positioned '' below '' or '' below '' other devices or structures. Thus, the exemplary term '' above '' can include both '' above '' and '' below '' orientations. The device can also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatial relative descriptions used herein are interpreted accordingly.

[0050] In addition, it needs to be explained that the use of "first", "second" and the like to limit the parts is only for the convenience of distinguishing the corresponding parts, and the above words have no special meaning if there is no further declaration, and therefore cannot be understood as limiting the protection scope of the utility model.

[0051] The above only describes the preferred embodiments of the utility model, and is not used to limit the utility model. For those skilled in the art, the utility model can have various changes and variations. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the utility model should be included in the protection scope of the utility model.

Claims

1. A stirring blade, characterized by, The utility model relates to a stirring tool, comprising: a stirring shaft (10); a blade body (20) connected with the stirring shaft (10); a stirring rib (30) connected with the blade body (20), and the stirring rib (30) and the blade body (20) form a through hole (31), wherein the stirring rib (30) comprises a first rib section (32) and a second rib section (34) connected with each other, the first rib section (32) and the second rib section (34) are both arranged protruding relative to the side surface of the middle section (23), and the protruding directions of the first rib section (32) and the second rib section (34) are opposite.

2. The mixing blade according to claim 1, wherein The blade body (20) comprises a first side edge section (22), a middle section (23) and a second side edge section (24) connected in sequence, the middle section (23) and the stirring rib (30) form the through hole (31), and the first rib section (32) and the second rib section (34) are both arranged protruding relative to the side surface of the middle section (23).

3. The mixing blade of claim 1, wherein The part, where the first rib section (32) is connected with the blade body (20), is a first enlarged section (33), the width of the first enlarged section (33) gradually increases from the end, where the first rib section (32) is connected with the second rib section (34), to the end, where the first rib section (32) is connected with the blade body (20); and / or the part, where the second rib section (34) is connected with the blade body (20), is a second enlarged section (35), the width of the second enlarged section (35) gradually increases from the end, where the second rib section (34) is connected with the first rib section (32), to the end, where the second rib section (34) is connected with the blade body (20).

4. The mixing blade of claim 2, wherein The connecting part of the first rib section (32) and the second rib section (34) is arranged protruding away from the middle section (23) and towards the rotation axis (L1) of the stirring shaft.

5. The mixing blade according to any one of claims 1 to 4, characterized in that, When the stirring tool is in the lowest position, the blade body (20) has a lowest area, a straight line perpendicular to the rotation axis (L1) of the stirring shaft and passing through the center of the lowest area is defined as a reference line (L2), the connecting part of the first rib section (32) and the second rib section (34) has a rectangular cross section (36) passing through the reference line (L2), and the long side of the rectangular cross section (36) is perpendicular to the rotation axis (L1) of the stirring shaft.

6. The mixing blade according to any one of claims 1 to 4, wherein When the stirring tool is in the lowest position, the blade body (20) has a lowest area, a straight line perpendicular to the rotation axis (L1) of the stirring shaft and passing through the center of the lowest area is defined as a reference line (L2), and the first rib section (32) and the second rib section (34) are arranged symmetrically relative to the center of the reference line (L2).

7. The mixing blade according to any one of claims 1 to 4, wherein The first rib section (32) comprises a first arc section (321) and a second arc section (322), one end of the first arc section (321) is connected with the cutter body (20), the other end of the first arc section (321) is connected with one end of the second arc section (322), the other end of the second arc section (322) is connected with the second rib section (34); wherein, in the direction from the one end of the first arc section (321) to the other end of the second arc section (322), the first arc section (321) is inclined to the direction perpendicular to the side surface of the cutter body (20), and the inclination direction of the second arc section (322) is opposite to that of the first arc section (321).

8. The mixing blade according to any one of claims 1 to 4, wherein The bottom of the cutter body (20) is provided with a stirring blade (21).

9. A cooking appliance comprising an appliance body (40) and a stirring blade rotatably arranged on the appliance body (40), characterized in that The stirring cutter is the stirring cutter according to any one of claims 1 to 8.

10. The cooking appliance of claim 9, wherein, The bottom of the tool body (40) comprises a spherical surface structure or a planar structure, the bottom of the cutter body (20) has an arc surface matched with the spherical surface structure, or the bottom of the cutter body (20) has a planar surface matched with the planar structure.

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