Frying pan for processing seasoning raw materials

Abstract

The utility model belongs to the technical field of seasoning raw material processing, and particularly relates to a frying pan for seasoning raw material processing, which comprises a base, the upper surface of the base is fixedly connected with a supporting seat, the upper surface of the supporting seat is provided with an arc-shaped groove, and the inner wall of the arc-shaped groove is slidably connected with the frying pan. Rotating rods are rotatably connected to the two sides of the outer wall of the frying pan, sliding grooves are formed in the two sides of the inner wall of the arc-shaped groove, the outer walls of the rotating rods are slidably connected to the inner walls of the sliding grooves, and an arc-shaped through groove is formed in the middle of the surface of the arc-shaped groove. The output end of the first driving motor drives the connecting plate to rotate, the connecting plate can pull the pulling plate, the pulling plate drives the sliding rod to move, the sliding rod slides in the arc-shaped through groove, then the sliding rod can push the frying pan to slide left and right along the arc-shaped groove, the frying pan rotates on the rotating rod when sliding, and the rotating rod slides on the sliding groove. Meanwhile, the raw materials are stir-fried through the stir-frying blades, so that efficient and uniform stir-frying of the stir-frying pan is realized.

Description

Technical Field

[0001] This utility model relates to the field of seasoning raw material processing technology, specifically a wok for processing seasoning raw materials. Background Technology

[0002] With the continuous development of the food processing industry, especially the increasing demand for seasoning raw materials, the requirements for seasoning raw material processing equipment are also becoming higher. Seasoning raw materials, such as spices and dried fruits, need to undergo fine stir-frying processing to maintain their original flavor and improve processing efficiency and production stability. In existing seasoning raw material stir-frying equipment, traditional woks mostly use manual or simple electric drive methods, which have certain shortcomings, especially in terms of stirring and uniform stir-frying, often making it difficult to achieve uniform turning and stir-frying. Utility Model Content

[0003] In view of the shortcomings of the existing technology, this utility model provides a wok for processing seasoning raw materials, which solves the problem that the existing woks are mostly driven by manual or simple electric methods, which have certain defects, especially in terms of stirring and even stir-frying, where it is often difficult to achieve uniform turning and stir-frying.

[0004] To achieve the above objectives, this utility model provides the following technical solution: a wok for processing seasoning raw materials, comprising a base, a support seat fixedly connected to the upper surface of the base, an arc-shaped groove formed on the upper surface of the support seat, a wok slidably connected to the inner wall of the arc-shaped groove, rotating rods rotatably connected to both sides of the outer wall of the wok, sliding grooves formed on both sides of the inner wall of the arc-shaped groove, the outer wall of the rotating rod slidably connected to the inner wall of the sliding groove, an arc-shaped through groove formed in the middle of the surface of the arc-shaped groove, a sliding rod fixedly connected to the middle of the lower surface of the wok, the outer wall of the sliding rod slidably connected to the inner wall of the arc-shaped through groove, a motor fixedly connected to one side of the upper surface of the base, a connecting plate fixedly connected to the output end of the motor, a pull plate rotatably connected to the lower part of the sliding rod, one side of the pull plate slidably connected to one side of the connecting plate, a support frame fixedly connected to the other side of the upper surface of the base, and a stir-frying blade provided on the support frame.

[0005] As a preferred embodiment of this utility model, an electric telescopic rod is fixedly connected to the surface of the support frame, and a fixed frame is fixedly connected to the output end of the electric telescopic rod. The stir-frying leaf is installed on the lower surface of the fixed frame.

[0006] As a preferred technical solution of this utility model, a second motor is fixedly connected inside the fixed frame, a connecting rod is fixedly connected to the output end of the second motor, a fixed plate is fixedly connected to the outer wall of the connecting rod in all directions, the upper part of the stir-frying leaf is rotatably connected to one side of the fixed plate, a protruding plate is fixedly connected to the top of the stir-frying leaf, a locking rod is fixedly connected to one side of the protruding plate, and the outer wall of the locking rod is slidably connected to the lower surface of the fixed frame.

[0007] As a preferred embodiment of this utility model, the lower surface of the fixing frame is provided with a connecting groove, and the outer wall of the clamp is slidably connected to the inner wall of the connecting groove.

[0008] As a preferred embodiment of this utility model, both the locking rod and the connecting groove are T-shaped.

[0009] As a preferred technical solution of this utility model, the stir-frying leaves are provided in multiple ways.

[0010] Compared with the prior art, the present invention provides a wok for processing seasoning raw materials, which has the following beneficial effects:

[0011] This type of wok for processing seasoning raw materials uses a drive motor to rotate a connecting plate. The connecting plate pulls a pull plate, which in turn moves a sliding rod. The sliding rod slides within an arc-shaped groove, which in turn pushes the wok to slide left and right along the arc-shaped groove. As the wok slides, it rotates on a rotating rod, which in turn slides on the groove. At the same time, the raw materials are stir-fried using a stirring blade, thus achieving efficient and uniform stir-frying. Attached Figure Description

[0012] Figure 1 This is a perspective view of the present utility model;

[0013] Figure 2 This is a side view of the present invention;

[0014] Figure 3 This is a schematic diagram of the structure of this utility model;

[0015] Figure 4 This is a structural development diagram of the present invention.

[0016] In the diagram: 1. Base; 2. Support seat; 3. Arc-shaped groove; 4. Wok; 5. Rotating rod; 6. Sliding groove; 7. Arc-shaped through groove; 8. Sliding rod; 9. Motor 1; 10. Connecting plate; 11. Pull plate; 12. Support frame; 13. Electric telescopic rod; 14. Fixing frame; 15. Motor 2; 16. Connecting rod; 17. Fixing plate; 18. Stir-frying leaf; 19. Protruding plate; 20. Clamping rod; 21. Connecting groove. Detailed Implementation

[0017] 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. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model. Example 1

[0018] Please see Figure 1-4 In this embodiment: a wok for processing seasoning raw materials includes a base 1, a support seat 2 fixedly connected to the upper surface of the base 1, an arc-shaped groove 3 opened on the upper surface of the support seat 2, a wok 4 slidably connected to the inner wall of the arc-shaped groove 3, rotating rods 5 rotatably connected to both sides of the outer wall of the wok 4, sliding grooves 6 opened on both sides of the inner wall of the arc-shaped groove 3, the outer wall of the rotating rod 5 slidably connected to the inner wall of the sliding groove 6, an arc-shaped through groove 7 opened in the middle of the surface of the arc-shaped groove 3, a sliding rod 8 fixedly connected to the middle of the lower surface of the wok 4, the outer wall of the sliding rod 8 slidably connected to the inner wall of the arc-shaped through groove 7, a motor 9 fixedly connected to one side of the upper surface of the base 1, a connecting plate 10 fixedly connected to the output end of the motor 9, a pull plate 11 rotatably connected to the lower part of the sliding rod 8, one side of the pull plate 11 slidably connected to one side of the connecting plate 10, a support frame 12 fixedly connected to the other side of the upper surface of the base 1, and a stir-frying leaf 18 provided on the support frame 12;

[0019] In this embodiment, the raw materials are placed into the wok 4, and then stirred and stir-fried by the stir-frying blades 18. At the same time, the motor 9 is started to drive the connecting plate 10 to rotate. The connecting plate 10 can pull the pull plate 11 to move, which in turn can pull the slide rod 8, causing the slide rod 8 to slide left and right on the inner wall of the arc-shaped through groove 7. This allows the slide rod 8 to pull the wok 4 to slide on the inner wall of the arc-shaped groove 3. When the wok 4 slides, it will rotate on the outer wall of the rotating rod 5, and the rotating rod 5 will slide on the inner wall of the sliding groove 6. This makes the left and right movement of the wok 4 more stable, and allows the stir-frying blades 18 to stir-fry the raw materials in the wok 4 thoroughly and evenly.

[0020] Furthermore, an electric telescopic rod 13 is fixedly connected to the surface of the support frame 12, and a fixed frame 14 is fixedly connected to the output end of the electric telescopic rod 13. The stir-frying leaf 18 is installed on the lower surface of the fixed frame 14.

[0021] The electric telescopic rod 13 is activated to move the fixed frame 14 downward, thereby enabling the stir-frying leaf 18 to move into the wok 4.

[0022] Furthermore, a second motor 15 is fixedly connected inside the fixed frame 14, and a connecting rod 16 is fixedly connected to the output end of the second motor 15. Fixed plates 17 are fixedly connected to the outer circumference of the connecting rod 16. The upper part of the stir-frying leaf 18 is rotatably connected to one side of the fixed plate 17. A protruding plate 19 is fixedly connected to the top of the stir-frying leaf 18. A locking rod 20 is fixedly connected to one side of the protruding plate 19. The outer wall of the locking rod 20 is slidably connected to the lower surface of the fixed frame 14. A connecting groove 21 is opened on the lower surface of the fixed frame 14, and the outer wall of the locking rod 20 is slidably connected to the inner wall of the connecting groove 21.

[0023] Specifically, by starting the motor 15, the connecting rod 16 is driven to rotate, which in turn causes the fixed plate 17 to rotate. When the fixed plate 17 rotates, it drives the stir-frying leaf 18 to move, which in turn causes the convex plate 19 to drive the locking rod 20 to slide in the connecting groove 21, thereby enabling the stir-frying leaf 18 to rotate and stir-fry the raw materials.

[0024] Preferably, both the lever 20 and the connecting groove 21 are T-shaped; multiple stir-frying leaves 18 are provided.

[0025] The working principle and usage process of this utility model are as follows: Raw materials are placed into the wok 4. The electric telescopic rod 13 is activated, causing the fixed frame 14 to move downwards, thus moving the stirring blades 18 into the wok 4. Then, the motor 15 is activated, causing the connecting rod 16 to rotate. This, in turn, causes the fixed plate 17 to rotate. The rotation of the fixed plate 17 moves the stirring blades 18, allowing the convex plate 19 to slide the locking rod 20 within the connecting groove 21. This allows the stirring blades 18 to rotate and move the raw materials. While stir-frying, the starting motor 9 drives the connecting plate 10 to rotate. The connecting plate 10 can pull the pull plate 11 to move, which in turn can pull the slide rod 8, causing the slide rod 8 to slide left and right on the inner wall of the arc-shaped through groove 7. This allows the slide rod 8 to pull the wok 4 to slide on the inner wall of the arc-shaped groove 3. When the wok 4 slides, it will rotate on the outer wall of the rotating rod 5, and the rotating rod 5 will slide on the inner wall of the sliding groove 6. This makes the left and right movement of the wok 4 more stable, and allows the stir-frying blade 18 to stir-fry the raw materials in the wok 4 thoroughly and evenly.

[0026] Finally, it should be noted that the above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model. Although the utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. 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 wok for processing seasoning raw materials, comprising a base (1), characterized in that: A support base (2) is fixedly connected to the upper surface of the base (1). An arc-shaped groove (3) is provided on the upper surface of the support base (2). A wok (4) is slidably connected to the inner wall of the arc-shaped groove (3). Rotating rods (5) are rotatably connected to both sides of the outer wall of the wok (4). Sliding grooves (6) are provided on both sides of the inner wall of the arc-shaped groove (3). The outer wall of the rotating rod (5) is slidably connected to the inner wall of the sliding groove (6). An arc-shaped through groove (7) is provided in the middle of the surface of the arc-shaped groove (3). The lower surface of the wok (4) is fixedly connected to the middle of the arc-shaped groove (3). There is a slide rod (8), the outer wall of which is slidably connected to the inner wall of the arc-shaped through groove (7). A motor (9) is fixedly connected to one side of the upper surface of the base (1), and a connecting plate (10) is fixedly connected to the output end of the motor (9). A pull plate (11) is rotatably connected to the lower part of the slide rod (8), and one side of the pull plate (11) is slidably connected to one side of the connecting plate (10). A support frame (12) is fixedly connected to the other side of the upper surface of the base (1), and a stir-frying leaf (18) is provided on the support frame (12).

2. The wok for processing seasoning raw materials according to claim 1, characterized in that: An electric telescopic rod (13) is fixedly connected to the surface of the support frame (12), and a fixed frame (14) is fixedly connected to the output end of the electric telescopic rod (13). The stir-frying leaf (18) is installed on the lower surface of the fixed frame (14).

3. The wok for processing seasoning raw materials according to claim 2, characterized in that: The fixed frame (14) is internally fixedly connected to a second motor (15), and the output end of the second motor (15) is fixedly connected to a connecting rod (16). The outer wall of the connecting rod (16) is fixedly connected to a fixed plate (17) in all directions. The upper part of the stir-frying leaf (18) is rotatably connected to one side of the fixed plate (17). The top of the stir-frying leaf (18) is fixedly connected to a protruding plate (19), and one side of the protruding plate (19) is fixedly connected to a locking rod (20). The outer wall of the locking rod (20) is slidably connected to the lower surface of the fixed frame (14).

4. The wok for processing seasoning raw materials according to claim 3, characterized in that: The lower surface of the fixing frame (14) is provided with a connecting groove (21), and the outer wall of the clamp (20) is slidably connected to the inner wall of the connecting groove (21).

5. The wok for processing seasoning raw materials according to claim 4, characterized in that: Both the lever (20) and the connecting groove (21) are T-shaped.

6. The wok for processing seasoning raw materials according to claim 2, characterized in that: The stir-frying leaf (18) is provided in multiple ways.

Images