Stirring blade for stirring food materials in frying pan

Abstract

The utility model discloses a stirring blade for stirring food materials in a frying pan, the number of the stirring blades is multiple, the outer edge of at least one stirring blade is tightly attached to the inner wall of the frying pan without a coating, the part, in contact with the inner wall of the frying pan, of each stirring blade is an elastic piece which is resistant to abrasion and high temperature and has the elastic characteristic, and the stirring blades can stir the food materials in the frying pan through the elastic pieces. According to the non-coating frying pan, food materials adhering to the inner wall of the non-coating frying pan can be scraped off immediately, it is guaranteed that no food materials are retained on the inner wall of the pan, and therefore the problems that due to the fact that the food materials adhere to the pan or even are burnt, the food materials are heated unevenly, and the quality of fried dishes is low are solved.

Description

TECHNICAL FIELD

[0001] The utility model relates to the field of intelligent cooking equipment, especially to a stirring blade for stirring food materials in a frying pan. BACKGROUND

[0002] The inner wall of the frying pan in the existing intelligent cooking equipment is usually provided with a non-stick coating material, and a stirring blade is installed in the frying pan, which has a certain gap with the inner wall of the pan (to avoid scratching the coating material). The stirring blade only plays a role in stir-frying food materials. However, during the cooking process, some food materials will inevitably stick to the inner wall of the pan. As they cannot be scraped off by the stirring blade, these food materials will be burnt or even pasty (i.e., the pan is burnt) as the heating time increases. This is especially true when cooking some marinated food materials (such as meat slices marinated with starch) or food materials with a high protein content, which are more likely to stick to the inner wall of the pan. This results in insufficient and uneven heating of the food materials in the pan, directly affecting the quality of the cooked dishes, and is also very unfavorable for cleaning the frying pan. In addition, for frying pans with a coating, the frying pan needs to be replaced frequently due to the influence of the coating material, resulting in a short service life. Therefore, it is an urgent problem in the industry to find a stirring blade that can be used in a non-coated frying pan and effectively scrape off the food materials sticking to the inner wall of the pan. SUMMARY

[0003] The technical problem to be solved by the utility model is to provide a stirring blade for stirring food materials in a non-coated frying pan that can effectively scrape off the food materials sticking to the inner wall of the pan.

[0004] To solve the above technical problems, the utility model adopts the following technical solutions:

[0005] A stirring blade for stirring food materials in a frying pan is provided. The number of stirring blades is multiple. The outer edge of at least one stirring blade is in close contact with the inner wall of a non-coated frying pan. The part of the stirring blade that touches the inner wall of the frying pan is an elastic member with wear-resistant and high-temperature-resistant properties and elastic characteristics.

[0006] Preferably, the elastic member is made of food-grade polytetrafluoroethylene or PEEK.

[0007] Preferably, the stirring blade is divided into a base plate made of food-grade stainless steel and the elastic member, and the elastic member is a coating member arranged on the outer surface of the base plate.

[0008] Preferably, the stirring blade is divided into a base plate made of food-grade stainless steel and the elastic member, and the elastic member is a scraper arranged on the base plate.

[0009] Preferably, the outer edge of the scraper is located outside the outer edge of the base plate.

[0010] Preferably, the elastic element is an arc-shaped long strip with its curvature center facing inward, and the head of the elastic element is detachably installed at the bottom of the wok, while its tail extends backward and upward.

[0011] This invention, by incorporating the elastic element inside an uncoated wok, can instantly scrape off food adhering to the inner wall of the wok, ensuring that no food remains on the inner wall. This avoids the problem of uneven heating and low-quality dishes caused by food sticking to or even burning. Attached Figure Description

[0012] Figure 1 It is a stereoscopic view of the stirring blades. Figure One .

[0013] Figure 2 It is a stereoscopic view of the stirring blades. Figure Two .

[0014] Figure 3 This is a cross-sectional view of the stirring blades installed inside the wok.

[0015] In the diagram: 1. Wok; 2. Flipping blade; 21. Base plate; 22. Scraper; 3. Fork; 31. Drive motor; 4. Fork seat; 5. Base; 51. Protrusion; 52. Outer cover; 6. Fork shaft; 7. Wok rotating shaft. Detailed Implementation

[0016] like Figures 1 to 3 As shown, this utility model has multiple stirring blades, which are detachably installed inside the wok 1 and rotate relative to the wok 1 around its axis under the action of the drive motor 4, so as to stir-fry the food inside the wok 1. The improvement of this utility model is that: the outer edge of at least one stirring blade (with...) Figure 2 For reference, "outer" refers to the direction away from the axis of the wok 1, and "inner" refers to the direction close to the axis of the wok 1 (the same applies below). The shape of the stirring blade is set to be the same as the cross-sectional shape of the corresponding inner wall of the wok 1. After the stirring blade is installed in the wok 1, the outer edge of the stirring blade fits tightly against the inner wall of the wok 1 (among all the stirring blades, the stirring blade that contacts the wok 1 is called the flipping blade 2, and the stirring blade that does not contact the wok 1 is called the fork 3, the same applies below). The inner wall of the wok 1 is not coated with a non-stick coating material. The part of the flipping blade 2 that contacts the inner wall of the wok 1 is an elastic element made of wear-resistant and high-temperature resistant material with elastic properties. The elastic element and the inner wall of the wok 1 are preferably interference fit to avoid incomplete contact between the elastic element and the inner wall of the wok 1 due to processing errors or assembly errors of the elastic element.

[0017] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0018] 1) Because the scraping leaves 2 are always close to the inner wall of the frying pan 1 during the frying process of the frying pan 1, they can scrape off the food materials adhered to the inner wall of the frying pan 1 in the corresponding height range at the same time of frying the food materials, so that the inner wall of the non-coated frying pan 1 is ensured to have no food material retention, the problem of uneven heating of the food materials in the frying pan and low quality of the dishes caused by the food materials sticking to the pan or even burning the pan is effectively avoided, and the frying pan 1 is very easy to clean.

[0019] 2) Because the inner wall of the frying pan 1 of the utility model is not provided with a coating material:

[0020] a. The short service life of the coating material is avoided, compared with the frying pan 1 provided with a coating, the service life of the non-coated frying pan 1 of the utility model is effectively improved, and the production and maintenance costs caused by frequent replacement of the frying pan 1 are saved;

[0021] b. The non-coated frying pan 1 of the utility model can safely and harmlessly fry food materials at a temperature higher than the maximum safe use temperature of the coating material (for example, the denaturation temperature of the PTFE material commonly used in the non-stick coating is 260℃, and the coating material will be damaged and release harmful substances when the temperature exceeds this value), that is, the temperature range of the frying pan 1 can be adjusted to a larger value, so as to meet more diverse frying effects and provide users with more space for culinary skills.

[0022] Preferably, all the stirring leaves of the utility model are installed on the fork seat 5 arranged at the bottom of the frying pan 1, all the stirring leaves are distributed in the circumferential direction of the fork seat 5, the fork seat 5 is detachably connected with the upper end of the fork shaft 7 which is built in the frying pan 1 and coaxial with the frying pan 1, the lower end of the fork shaft 7 is connected with the output shaft of the driving motor 4, and the fork seat 5 is spaced apart from the bottom of the frying pan 1. Through the fork seat 5, all the stirring leaves can be conveniently and quickly installed in the frying pan 1 or removed from the frying pan 1 for maintenance of the stirring leaves; and the stirring leaves are detachably connected with the fork seat 5, so that the number of the scraping leaves 2 can be adaptively increased or decreased according to the difficulty of the food materials to stick to the pan, such as high protein content or pickled food materials which are easy to stick to the pan.

[0023] The structure of the scraping leaves 2 and the installation method in the frying pan 1 are described below.

[0024] 1. Structure of the scraping leaves 2

[0025] The structure of the scraping leaves 2 is preferably the following two kinds:

[0026] 1) The scraping leaves 2 are divided into a base plate 21 and the elastic member

[0027] The substrate 21 is used to install the elastic member, which supports and installs the elastic member (not shown in the figure) and supports the elastic member to have sufficient rigidity to stir large and heavy or hard food materials with bones, so that the elastic member is not easily deformed, prolonging the service life, and the substrate 21 is preferably made of food-grade stainless steel material.

[0028] The substrate 21 is preferably an arc-shaped long strip structure with the center of curvature inward, the first end of the substrate 21 is connected to the fork seat 5, and the first end extends upward and rearward (up / top: refers to the direction toward the opening of the wok, down / bottom: refers to the direction toward the bottom of the wok; front and rear refer to: in the clockwise direction with the wok 1 axis as the center and at any point outside the substrate 21, when counterclockwise rotation meets the substrate 21 in time, the same below), the outer surface (refers to the top surface and the bottom surface) formed by the first end to the tail end of the substrate 21 is a smooth and continuous arc surface, and a gap is left between the outer edge of the substrate 21 and the inner wall of the wok 1.

[0029] The elastic member is a coating member provided on the substrate 21, which is made of food-grade coating material, which can be polytetrafluoroethylene or PEEK material.

[0030] The coating member can be integrally injection molded with the substrate 21, which can be provided on the top surface or the bottom surface of the substrate 21, or can be wrapped on the entire surface of the substrate 21 or only on the outer edge of the substrate 21; or the coating member can be a sleeve with the same shape as the substrate 21 and a containing cavity, which can completely wrap the substrate 21 in the containing cavity and seal the surface of the substrate 21 to the cavity wall.

[0031] The outer edge of the coating member has the same shape as the cross-sectional shape of the corresponding inner wall of the wok 1, and the outer edge protrudes towards the inner wall of the wok 1 and is placed outside the outer edge of the substrate 21, so that the outer edge of the coating member closely fits the inner wall of the wok 1.

[0032] 2) The scraping blade 2 is divided into the substrate 21 and the elastic member

[0033] The substrate 21 in this structure has the same shape and function as the substrate 21 in the above "1)", which will not be described here.

[0034] The elastic member is a scraper 22, which is preferably made of food-grade coating material such as polytetrafluoroethylene or PEEK.

[0035] The scraper 22 is in the shape of an arc-shaped long strip plate and is parallel to the base plate 21, the scraper 22 can be tightly attached to the top surface of the base plate 21 and can be fixed to the base plate 21 in a detachable manner by buckling or screws, the scraper 22 and the base plate 21 are arranged as two separable components, so that when the scraper 22 is deformed or worn, only the scraper 22 needs to be replaced, thereby saving costs; alternatively, the scraper 22 and the base plate 21 can be integrally injection molded.

[0036] When the food material is stirred, the scraper 2 formed by the base plate 21 and the elastic member can arch the food material at the bottom of the wok 1 like a plow and make the food material move from the leading end of the stirring blade to the trailing end of the scraper 2 along the top surface of the scraper 2, then the food material falls into the wok 1 under the action of gravity, and the cycle is repeated, so that the food material is stirred from the bottom of the wok 1 to the top, and the food material is heated uniformly.

[0037] The wok 1 is in the shape of a cylinder with an arc-shaped lower section and a straight upper section.

[0038] Preferably, four stirring blades are arranged in the wok 1, preferably, two scraper 2 and two prongs 3 are arranged, and the scraper 2 and the prongs 3 are arranged adjacent to each other, the outer edges of the prongs 3 are spaced apart from the inner wall of the wok 1, and the radial width from each point on the outer edge of the prong 3 to the inner wall of the wok 1 is the same; the shape of the prong 3 can be the same as that of the scraper 2, or the prong 3 can be in the shape of a column extending upward along the axial direction, which can directly scatter the food material when the food material is poured into the wok 1.

[0039] The prong 3 is preferably made of food-grade stainless steel, which can scatter and stir the food material, such as bean sprouts, potato slices, and shredded radish, which are easy to form groups, thereby making the food material heated uniformly.

[0040] The coating member or the scraper 22 is preferably in contact with the middle and lower regions of the wok 1, which are the regions where the food material is concentrated during cooking.

[0041] 2, the mounting mode of the stirring blade

[0042] A pot shaft 8 coaxial with the wok 1 is detachably mounted on the outer surface of the bottom of the wok 1, the lower end of the pot shaft 8 is fixedly connected with a pot motor (not shown in the figure), and the pot motor is used to drive the wok 1 to rotate around the axis of the wok 1.

[0043] The pot rotating shaft 8 is preferably a hollow shaft with a hollow channel, and the driving motor 4 is installed in the hollow channel. This arrangement can save the height space occupied by the driving motor 4 in the vertical direction, and the structure is compact. The upper end of the fork shaft 7 passes through the hollow channel and the central hole in the bottom of the wok 1 and is placed in the wok 1.

[0044] To seal the gap between the fork shaft 7 and the central hole, a cover 6 is attached to the fork shaft 7, which can be detachably installed and connected with the pot rotating shaft 8. The bottom of the cover 6 is open and has a cavity. A ring column is protruded from the top of the cover 6 and communicates with the cavity. The top of the ring column is provided with a shaft hole. After the cover 6 is connected with the pot rotating shaft 8, the bottom edge of the cover 6 is pressed against the bottom surface of the wok 1, and a sealing gasket can be arranged therebetween. The cover 6 rotates synchronously with the wok 1. The upper end of the fork shaft 7 passes through the central hole, the cavity and the shaft hole in sequence and is placed above the cover 6. The upper end is used to connect with the fork seat 5. The fork shaft 7 is connected with the cavity through a bearing. There is a gap between the outer wall of the fork shaft 7 and the cavity and the shaft hole. An oil seal can be arranged between the outer wall of the fork shaft 7 and the ring column for sealing.

[0045] The fork seat 5 is divided into a base 51 and a plurality of protrusions 52 arranged on the base 51. The base 51 is used to connect with the upper end of the fork shaft 7. The protrusions 52 extend in the radial direction and are uniformly distributed in the circumferential direction of the base 51. The protrusions 52 are used to connect with the corresponding scraping leaves 2 or forks 3. When the driving motor 4 is started, the output shaft drives the fork shaft 7 to rotate, thereby driving the base 51 and all the stirring leaves to rotate.

[0046] Specifically, the bottom of the base 51 is provided with a receiving cavity. A threaded blind hole is arranged at the top of the receiving cavity. Correspondingly, the upper end of the fork shaft 7 is provided with an external thread. The upper end can be screwed into the blind hole, so that the fork seat 5 can be detachably installed in the wok 1. The base 51 covers the ring column in the receiving chamber to seal the gap between the fork shaft 7 and the shaft hole, thereby preventing the sauce in the wok 1 from flowing downward into the hollow channel through the gap and affecting the normal operation of the fork shaft 7 or the driving motor 4 or causing damage. There is a gap between the receiving cavity and the top of the cover 6, and between the receiving cavity and the ring column.

[0047] The convex strip 52 is preferably a rectangular body, and the scraping blade 2 is connected with the fork seat 5 by detachably mounting the base plate 21 in the convex strip 52. In order to facilitate the mounting of the base plate 21, the side surface of the convex strip 52 corresponding to the base plate 21 is a slope gradually inclined upward from front to back, and the top surface or the bottom surface of the upper portion of the head end of the base plate 21 is adapted to seal and fit the slope and is fixedly connected therewith. The edge of the head end of the base plate 21 is directed to the outer wall of the outer cover 6, and a gap is left therebetween to avoid mutual friction between the scraping blade and the wok 1 (the outer cover 6 rotates synchronously with the wok 1) during relative rotation, thereby avoiding wear, noise and hindering the rotation of the scraping blade and the wok 1.

[0048] When the fork 3 is to be mounted, the head end of the fork 3 is mounted on the corresponding convex strip 52. The side surface of the convex strip 52 corresponding to the fork 3 can be a vertical plane or the slope, and the head end of the fork 3 is adapted to the shape of the convex strip 52. The head end of the fork 3 extends downwardly and oppositely to the outer cover 6 and has a flap 31 gradually inclined upward from front to back, which is used to scoop up the food materials on the bottom of the wok 1 to the top surface of the fork 3, thereby improving the stir-frying effect of the food materials. A gap is left between the flap 31 and the outer cover 6.

[0049] Preferably, the head end edge of the elastic member in the scraping blade 2 extends inwardly and is located within the tail end edge of the base plate 21, and the tail end edge of the elastic member is adapted to the cross-sectional shape of the outer wall of the outer cover 6 and is tightly fitted with the outer wall of the outer cover 6. Therefore, the elastic member can scrape off the food materials adhered to the outer cover 6.

[0050] The wok 1 of the utility model can be adapted to be mounted in a smart cooking device such as a cooking machine, so as to realize automatic stir-frying of food materials.

Claims

1. A stirring blade for stirring food materials in a frying pan, characterized by comprising: The number of the stirring blades is multiple, at least one of the stirring blades has an outer edge closely attached to the inner wall of the uncoated frying pan, and the part of the stirring blade in contact with the inner wall of the frying pan is an elastic member with wear resistance, high temperature resistance and elasticity.

2. The stirring blade for stirring the contents of a wok according to claim 1, wherein The elastic member is made of food-grade polytetrafluoroethylene or PEEK.

3. The stirring blade for stirring the contents of a wok according to claim 2, wherein The stirring blade is divided into a base plate made of food-grade stainless steel and the elastic member, which is a coating member arranged on the outer surface of the base plate.

4. The stirring blade for stirring the contents of a wok according to claim 2, wherein The stirring blade is divided into a base plate made of food-grade stainless steel and the elastic member, which is a scraper arranged on the base plate.

5. The stirring blade for stirring the contents of a wok according to claim 4, wherein The outer edge of the scraper is located outside the outer edge of the base plate.

6. The stirring blade for stirring the contents of a wok according to claim 3 or 5, wherein The elastic member is an arc-shaped long strip with its curvature center inward, the head of the elastic member is detachably installed at the bottom of the frying pan, and the tail extends upward and backward.

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