Frying box structure

Abstract

The frying box structure comprises a box body, a pot body with an opening is arranged in one side of the box body, a blocking rod is installed on the outer side of the pot body in a swinging mode in the diameter direction of the horizontal direction, and an upper pot cover and a lower pot cover are installed on the upper portion and the lower portion of the blocking rod in a turning mode correspondingly. A first locking handle is arranged on the side, away from the swing side, of the stop lever, and a second locking handle and a third locking handle are arranged at the top of the upper pot cover and the bottom of the lower pot cover respectively. The technical defects of automation, convenience and oil smoke emission pollution of an existing frying box structure are overcome, the dish frying process of a high-grade chef can be simulated, Chinese food standardization becomes possible, and the intelligent cooking box is mainly applied to field making of a large number of dishes in a central kitchen.

Description

Technical Field

[0001] This application relates to kitchen equipment, and more particularly to a cooking box structure. Background Technology

[0002] Currently, most automatic cooking machines on the market use a rotating pot (drum flipping) technology. This solution significantly reduces heat utilization and keeps the pot within a certain temperature range without clear high and low temperature zones, which does not meet the actual needs of Chinese food processing. Oil fume emissions are direct emissions, which do not meet current environmental protection requirements. The pot and lid use traditional structures, which cannot be easily disassembled and cleaned, hindering the development of automated and unmanned equipment. Summary of the Invention

[0003] The purpose of this invention is to provide a cooking box structure that improves upon some shortcomings of the prior art.

[0004] To achieve the above objectives, the present invention provides the following technical solution.

[0005] This application discloses a cooking box structure, including a box body, an open pot body built into one side of the box body, a stop bar swinging along the diameter of the horizontal direction on the outer side of the pot body, an upper pot lid and a lower pot lid respectively flipped and installed above and below the stop bar, a first locking handle is provided on the side of the stop bar away from its swinging, and a second locking handle and a third locking handle are respectively provided on the top of the upper pot lid and the bottom of the lower pot lid.

[0006] Preferably, in the above-described cooking box structure, an arc-shaped flow groove is formed on the side of the box body below the pot body.

[0007] Preferably, in the above-described cooking box structure, a storage drawer / food container is formed inside the box below the pot.

[0008] Preferably, in the above-mentioned cooking box structure, a baffle is provided inside the pot body, one end of the baffle is connected to a swing arm, and the swing arm drives the baffle to swing slightly, swing significantly or rotate 360° against the inner side wall of the pot body.

[0009] Preferably, in the above-mentioned cooking box structure, a smoke extraction hole is formed inside the pot body, and the smoke extraction hole is connected to the oil fume purification component.

[0010] Preferably, in the above-mentioned cooking box structure, a seasoning injection mechanism is also provided above the pot body, and the seasoning injection mechanism dispenses seasonings into the pot body.

[0011] Preferably, in the above-mentioned cooking box structure, a dynamic touch screen is formed on the upper right side of the box body, which displays the internal status of the pot body and controls the corresponding components.

[0012] Preferably, in the above-described cooking box structure, an electromagnetic heating coil is provided below the pot body.

[0013] Preferably, in the above-mentioned cooking box structure, the pot body, the spatula, and the swing arm can all be disassembled and installed for easy replacement.

[0014] Compared with existing technologies, the advantages of this technical solution are:

[0015] 1. The pot lid is divided into two parts, upper and lower. Flipping the upper lid allows you to add food, flipping the lower lid allows you to take food out, and flipping the lever allows you to remove the pot. It is convenient and quick.

[0016] 2. The arc-shaped flow channel facilitates the flow of food.

[0017] 3. The storage drawer can be used to store plates and other utensils, making them easy to access; it can also be used as a food container, as you can simply pull it open and put the food inside.

[0018] 4. The shovel can be adjusted to the appropriate swing amplitude according to actual needs, making it widely applicable.

[0019] 5. It can automatically exhaust smoke, preventing smoke from being directly vented into the air.

[0020] 5. It can be set to automatically add seasonings, which is convenient and reduces human error.

[0021] 6. The dynamic screen can monitor relevant information in real time, such as temperature and pressure. It only requires the installation of corresponding sensors. At the same time, various settings such as the swing amplitude of the smoke exhaust or the baffle can be set.

[0022] 7. The pot body is fixed during stir-frying (not rotating), and the lower part is heated, so that the lower part of the pot body has a local high temperature. With the stir-frying action of the spatula (swing arm structure), the heat required for Chinese stir-frying is concentrated at the bottom of the pot.

[0023] 8. The pot body and spatula adopt a quick-release structure (ball bearing tension clamping) for easy disassembly. In the future, robotic arms, conveyor belts, automatic cleaning equipment, and automatic disinfection can be added to achieve the purpose of fully automatic cleaning and disinfection. With multiple pot bodies and spatulas, the use of the equipment can be unaffected during the cleaning and disinfection process, which greatly improves the processing efficiency of stir-frying. Attached Figure Description

[0024] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0025] Figure 1 The image shown is a perspective view of the cooking box structure in an embodiment of the present invention;

[0026] Figure 2 The diagram shown is a schematic diagram of the cooking box structure in an embodiment of the present invention;

[0027] Figure 3 The diagram shown is a schematic diagram of the cooking box structure in an embodiment of the present invention. Detailed Implementation

[0028] The technical solutions of the embodiments of the present invention will be described in detail below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] Combination Figure 1-3As shown, the cooking box structure 100 includes a box body 101. A pot body 102 with an opening is built into one side of the box body 101. A stop bar 103 is swaying along the outer diameter of the pot body 102 in the horizontal direction. An upper pot lid 104 and a lower pot lid 105 are respectively mounted above and below the stop bar 103. A first locking handle 106 is provided on the side of the stop bar 103 opposite to its swaying direction. A second locking handle 107 and a third locking handle 108 are respectively provided on the top of the upper pot lid 104 and the bottom of the lower pot lid 105. An arc-shaped flow groove 109 is formed on the side of the box body 101 below the pot body 102. A storage drawer / food container 110 is formed inside the box body 101 below the pot body 102. An internal baffle 111 is installed in the pot body 102. One end of the baffle 111 is connected to a swing arm 112. The swing arm 112 drives the baffle 111 to swing slightly, swing significantly, or rotate 360° against the inner wall of the pot body 102. An exhaust vent 113 is formed inside the pot body 102 and is connected to an oil fume purification component 114. A seasoning dispensing mechanism 115 is also provided above the pot body 102 to dispense seasonings into the pot body 102. A dynamic touch screen 116 is formed on the upper right of the housing 101, displaying the internal status of the pot body 102 while controlling the corresponding components. An electromagnetic heating coil 117 is located below the pot body 102. The pot body 102, baffle 111, and swing arm 112 are all detachable for easy replacement.

[0030] In this embodiment, the pot body is fixed during stir-frying (not rotated by a drum), and the lower part is heated, giving the pot body a localized high temperature. Accompanied by the stirring action of the spatula (swing arm structure), it creates a pot temperature environment where the heat required for Chinese stir-frying is concentrated at the bottom of the pot. An oil fume purifier is added to purify and adsorb oil particles in the oil fumes, so that the oil fume emissions meet current environmental protection requirements. The pot body and spatula adopt a quick-release structure (ball bearing tension clamp) for easy disassembly. In the future, robotic arms, conveyor belts, automatic cleaning equipment, and automatic disinfection can be further added to achieve the purpose of fully automatic cleaning and disinfection. With multiple pot bodies and spatulas, the use of the equipment can be affected during the cleaning and disinfection process, which greatly improves the processing efficiency of stir-frying.

[0031] Compared to existing technologies, the advantages are: 1. The pot lid is divided into upper and lower parts. Flipping the upper lid allows for adding food, flipping the lower lid allows for serving food, and flipping the lever allows for removing the pot, making it convenient and quick. 2. The arc-shaped flow channel facilitates the flow of food. 3. The storage drawer can hold plates and other utensils, making them easy to access, and can also be used as a food container; simply pull it open to scoop food in. 4. The spatula's swing amplitude can be selected according to actual needs, making it widely applicable. 5. It can automatically vent smoke, preventing smoke from being directly vented into the air. 6. It can be set to automatically add seasonings, which is convenient and reduces human error. 7. The dynamic screen can monitor relevant information in real time, such as temperature and pressure, requiring only the addition of corresponding sensors. It can also set various settings such as smoke venting and the spatula's swing amplitude. 8. The pot body is fixed during cooking (not a rotating drum), with the lower part heated, creating a localized high temperature in the lower part of the pot. Combined with the stirring action of the spatula (swing arm structure), this creates the heat environment required for Chinese stir-frying, concentrating the heat at the bottom of the pot. 8. The pot body and spatula adopt a quick-release structure (ball bearing tension clamping) for easy disassembly. In the future, robotic arms, conveyor belts, automatic cleaning equipment, and automatic disinfection can be added to achieve the purpose of fully automatic cleaning and disinfection. With multiple pot bodies and spatulas, the use of the equipment can be unaffected during the cleaning and disinfection process, which greatly improves the processing efficiency of stir-frying.

[0032] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0033] The above description is only a specific embodiment of this application. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of this application, and these improvements and modifications should also be considered within the scope of protection of this application.

Claims

1. A cooking box structure, characterized in that, The device includes a housing with an open pot body built into one side. A stop bar is mounted on the outer side of the pot body along a horizontal diameter. An upper pot lid and a lower pot lid are mounted above and below the stop bar, respectively, and are folded together. A first locking handle is provided on the side of the stop bar opposite to its swinging direction. A second locking handle is provided on the top of the upper pot lid and a third locking handle is provided on the bottom of the lower pot lid. An arc-shaped flow groove is formed on the side of the housing below the pot body. A storage drawer / food container is formed inside the housing below the pot body.

2. The cooking box structure according to claim 1, characterized in that, The pot body is equipped with a baffle, one end of which is connected to a swing arm. The swing arm drives the baffle to swing slightly, swing significantly, or rotate 360° against the inner wall of the pot body.

3. The cooking box structure according to claim 1, characterized in that, The interior of the pot body has a smoke extraction hole, which is connected to the oil fume purification component.

4. The cooking box structure according to claim 1, characterized in that, A seasoning injection mechanism is also provided above the pot body, which dispenses seasonings into the pot body.

5. The cooking box structure according to claim 1, characterized in that, A dynamic touch screen is formed on the upper right side of the box, which displays the internal status of the pot and controls the corresponding components.

6. The cooking box structure according to claim 1, characterized in that, An electromagnetic heating coil is installed at the bottom of the pot body.

7. The cooking box structure according to claim 2, characterized in that, The pot body, baffle, and swing arm are all detachable and easy to replace.

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