Low-precipitation food contact-level stirring rod

Abstract

The utility model discloses a low-precipitation food contact level stirring rod, which relates to the field of stirring rods, and adopts the technical scheme that the low-precipitation food contact level stirring rod comprises a rod body and a stirring paddle fixed at the tail end of the rod body, an elastic layer made of a low-precipitation food contact level material is adhered on the surface of the stirring paddle, a holding rod is connected on the outer side wall of the rod body in a sliding manner, and the holding rod is connected with a handle. The outer side wall of the holding rod is provided with a clamping part for fixing the rod body, and the rod body is clamped at different height parts of the rod body through the clamping part, so that the distance of the holding rod relative to the stirring paddle is adjusted, and the effect is that the elastic layer made of a low-precipitation food contact-grade material is adhered to the surface of the stirring paddle, so that the stirring paddle is prevented from being damaged. And the elastic layer plays a role in buffering. When the stirring paddle collides with the inner wall of the container and other parts in the using process, the elastic layer can absorb and disperse impact force generated by collision, and the risk that the container is damaged by collision is greatly reduced.

Description

Technical Field

[0001] This utility model relates to the field of stirring rods, and more specifically, to a low-leaching food contact grade stirring rod. Background Technology

[0002] A swivel whisk with a paddle is a practical tool that relies on manual operation to achieve mixing. Its main body is usually made of durable materials, such as high-quality stainless steel or high-strength plastic, ensuring it is not easily damaged by frequent use. The paddle is mostly made of metal and designed with specific shapes, such as spirals or fan shapes, to enhance the mixing effect. When using it, the user holds the whisk and uses their arm strength to rotate the paddle in the food or liquid, thus achieving mixing, whipping, and other operations. Although this type of whisk does not rely on electricity, it is flexible in operation, allowing users to precisely control the mixing strength and rhythm. It is suitable for mixing small amounts of ingredients in a home kitchen, such as preparing simple salad dressings, mixing small amounts of batter, or seasoning homemade drinks. It is compact, portable, and economical.

[0003] However, the stirring paddle on the stirring rod is prone to hitting the inner wall of the mixing container (the container holding the food to be mixed) during use. Since it is made of hard material (metal), it can easily damage the container. In addition, the stirring rod body of the prior art is usually molded as one piece with the stirring paddle and is also made of metal material with a smooth surface. In order to save materials, its diameter is generally designed to be small, making it easy to slip out of hand in actual use.

[0004] Therefore, in order to solve the above-mentioned technical problems, this application proposes a low-precipitation food contact grade stirring rod. Utility Model Content

[0005] In view of the shortcomings of the existing technology, the purpose of this utility model is to provide a low-leaching food contact grade stirring rod.

[0006] To achieve the above objectives, this utility model provides the following technical solution: a low-leaching food contact grade stirring rod, comprising a rod body and a stirring paddle fixed to the end of the rod body. An elastic layer made of a low-leaching food contact grade material is bonded to the surface of the stirring paddle. A handle is slidably connected to the outer wall of the rod body. A clamping component for fixing the rod body is installed on the outer wall of the handle. The distance between the handle and the stirring paddle is adjusted by clamping the rod body at different heights using the clamping component.

[0007] Preferably, the clamping component includes a spring clip fixed to the outer side wall of the grip near the top.

[0008] Preferably, the rod body has a square cross-section, the grip has a square through groove for the rod body to pass through, multiple square grooves are arranged in a vertical array on both sides of the rod body, and a square protrusion is fixedly connected to the clamping surface of the elastic clamp.

[0009] Preferably, a baffle is fixedly connected to the top end of the rod to prevent the rod from detaching from the handle.

[0010] Preferably, the outer wall of the grip is covered with an elastomer, and the outer wall of the elastomer is provided with anti-slip texture to further enhance the anti-slip effect.

[0011] Preferably, the elastic layer is made of silicone rubber, thermoplastic elastomer or natural rubber material.

[0012] Compared with the prior art, the present invention has the following beneficial effects:

[0013] 1. The surface of the stirring paddle of this utility model is bonded with an elastic layer made of low-leaching food contact grade material, which acts as a buffer. When the stirring paddle collides with the inner wall of the container during use, the elastic layer can absorb and disperse the impact force, like putting a "soft protective coat" on the stirring paddle. In this way, the risk of container damage caused by rigid collisions is greatly reduced due to the buffering effect of the elastic layer. At the same time, the elastic layer is made of low-leaching food contact grade material, which will not affect the hygiene of the food being stirred. Moreover, this utility model can be held by a handle that is thicker than the stick body and is fitted onto the outer wall of the stick body, reducing the probability of slipping out of the hand, thus solving the problems of easy container damage and easy slipping out of the hand in the prior art.

[0014] 2. The rod of this utility model can slide relative to the handle, thereby changing the distance between the handle and the stirring paddle. When the distance is appropriate, the rod at this position is clamped by the clamping component, thereby achieving the purpose of adjusting the distance between the handle and the stirring paddle, thus allowing for individual adjustment.

[0015] 3. This utility model uses a concave-convex fit to increase the contact area between the elastic clip and the rod, thereby further improving the reliability of the clamping. Attached Figure Description

[0016] The accompanying drawings, which are included to provide a further understanding of the present invention and form part of this application, illustrate exemplary embodiments of the present invention and, together with the description thereof, serve to explain the present invention and do not constitute an undue limitation thereof. In the drawings:

[0017] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0018] Figure 2 This utility model Figure 1 Another perspective on the specific structure;

[0019] Figure 3 This utility model Figure 2 Enlarged view of the local structure of A;

[0020] Figure 4 This utility model Figure 1 Another angle of the specific structural diagram;

[0021] Figure 5 This utility model Figure 4 Enlarged view of the local structure of B.

[0022] In the diagram: 1. Rod body; 2. Stirring paddle; 3. Handle; 4. Clamping component; 401. Elastic clamp; 5. Square through groove; 6. Square groove; 7. Square protrusion; 8. Baffle. Detailed Implementation

[0023] like Figure 1-5 As shown, this utility model provides a low-leaching food contact grade stirring rod, including a rod body 1 and a stirring paddle 2 fixed to the end of the rod body 1. An elastic layer made of low-leaching food contact grade material is bonded to the surface of the stirring paddle 2. A handle 3 is slidably connected to the outer wall of the rod body 1. A clamping component 4 for fixing the rod body 1 is installed on the outer wall of the handle 3. The distance between the handle 3 and the stirring paddle 2 can be adjusted by clamping the rod body 1 at different heights by the clamping component 4.

[0024] The surface of the stirring paddle 2 of this invention is bonded with an elastic layer made of a low-leaching food contact grade material, such as silicone rubber, thermoplastic elastomer, or natural rubber. This layer prevents the stirring paddle 2 from damaging the container upon impact, acting as a buffer. When the stirring paddle 2 collides with the inner wall of the container during use, the elastic layer absorbs and disperses the impact force, acting like a "soft protective coat" for the stirring paddle 2. Thus, the risk of container damage from rigid impacts is greatly reduced due to the buffering effect of the elastic layer. Furthermore, the elastic layer, made of a low-leaching food contact grade material, does not affect the hygiene of the food being stirred. Additionally, the stirring paddle can be held by a handle 3, which is thicker than the paddle 1 and fits onto the outer wall of the paddle body 1, reducing the probability of slipping out of the hand. The outer wall of the handle 3 is covered with an elastomer with anti-slip textures, further enhancing the anti-slip effect. The elastomer itself possesses a certain degree of friction (the surface of the elastomer is not perfectly smooth; it has a certain degree of roughness and microstructure. When in contact with other objects, these microscopic uneven parts interact with the surface of the contacting object, generating friction that hinders relative motion. The elastomer can be silicone rubber, natural rubber, etc.), which increases the friction between the hand and the handle 3. The anti-slip texture design further increases friction by changing the surface shape and increasing the surface roughness. Even when hands are sweaty or in contact with liquids, which can easily cause slippage, the user can firmly grip the handle 3, ensuring the safety and continuity of the stirring operation. At the same time, the rod 1 can slide relative to the handle 3, thereby changing the distance between the handle 3 and the stirring paddle 2. When the distance is appropriate, the clamping component 4 clamps the rod 1 at that position, thereby adjusting the distance between the handle 3 and the stirring paddle 2. This allows for individualized adjustment (everyone's arm length and gripping habits are different. Adjustable distance between the handle 3 and the stirring paddle 2 allows users to find a comfortable position according to their own habits, reducing arm and wrist fatigue and making it less tiring to operate for extended periods).

[0025] The clamping component 4 includes an elastic clip 401 fixed to the outer side wall of the grip 3 near the top. The elastic clip 401 clamps different height parts of the rod 1. A baffle 8 is fixedly connected to the top of the rod 1. The baffle 8 prevents the rod 1 from detaching from the grip 3.

[0026] Furthermore, the rod 1 has a square cross-section, and the handle 3 has a square through groove 5 for the rod 1 to pass through. Multiple square grooves 6 are arranged vertically on both sides of the rod 1. A square protrusion 7 is fixedly connected to the clamping surface of the elastic clamp 401. During use, the square rod 1 can only move up and down in a straight line along the inner wall of the square through groove 5, thereby maintaining the vertical sliding of the rod 1 relative to the handle 3. In this way, when clamping the rod 1 with the elastic clamp 401, it is only necessary to align the square groove 6 on the rod 1 and the square protrusion 7 on the elastic clamp 401 in height, without needing to align the angle (the rod 1 can only move up and down in a straight line along the handle 3). When the elastic clamp 401 clamps the rod 1, the square protrusion 7 on it also engages in the square groove 6 on the rod 1. This concave-convex fit allows the contact surface between the elastic clamp 401 and the rod 1 to be larger, further improving the reliability of the clamping.

[0027] The above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model in any way. Those skilled in the art can readily implement this utility model based on the accompanying drawings and the above description. However, any modifications, alterations, or equivalent variations made by those skilled in the art without departing from the scope of the utility model's technical solution, utilizing the disclosed technical content, are considered equivalent embodiments of this utility model. Furthermore, any equivalent changes, alterations, or variations made to the above embodiments based on the essential technology of this utility model are still within the protection scope of this utility model's technical solution.

Claims

1. A low-leakage food contact grade stirring rod, characterized in that: The device includes a rod (1) and a stirring paddle (2) fixed to the end of the rod (1). The surface of the stirring paddle (2) is bonded with an elastic layer made of a low-leaching food contact grade material. A handle (3) is slidably connected to the outer wall of the rod (1). A clamping component (4) for fixing the rod (1) is installed on the outer wall of the handle (3). The distance between the handle (3) and the stirring paddle (2) is adjusted by clamping the rod (1) at different heights by the clamping component (4).

2. The low-leaching food contact grade stirring rod according to claim 1, characterized in that: The clamping component (4) includes an elastic clip (401) fixed to the outer side wall of the grip (3) near the top.

3. The low-leakage food contact grade stirring rod according to claim 2, characterized in that: The rod (1) has a square cross-section. The handle (3) has a square through slot (5) for the rod (1) to pass through. Multiple square grooves (6) are arranged vertically on both sides of the rod (1). A square protrusion (7) is fixedly connected to the clamping surface of the elastic clamp (401).

4. The low-leakage food contact grade stirring rod according to claim 1, characterized in that: A baffle (8) is fixedly connected to the top of the rod (1).

5. The low-leakage food contact grade stirring rod according to claim 1, characterized in that: The outer wall of the grip (3) is covered with an elastomer, and the outer wall of the elastomer is provided with anti-slip texture.

6. The low-leakage food contact grade stirring rod according to claim 1, characterized in that: The elastic layer is made of silicone rubber, thermoplastic elastomer, or natural rubber material.

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