Conduction oil frying pan

Abstract

The utility model discloses a heat conduction oil wok, and relates to the technical field of woks, the heat conduction oil wok comprises a wok assembly and an oil supply device, the wok assembly comprises a speed reducer electric control box, a pipeline distribution box and a wok body part, a stirring part is arranged in the wok body part, and one end of the wok body part is hinged to the pipeline distribution box; a stirring shaft of the stirring part penetrates out of the other end of the pot body part and is hinged to a hollow overturning driving structure, the hollow overturning driving structure is hinged to a speed reducer electric cabinet and is connected with a swing driving mechanism, and a driving shaft arranged in the hollow overturning driving structure in a penetrating mode is connected with the stirring shaft through a first transmission mechanism; the oil supply device comprises an oil tank, a condenser, a conveying pump and a heating device, the oil tank is communicated with an oil passing pipeline of the condenser, oil passing through the condenser is conveyed into the heating device through the conveying pump, the heated oil enters the heat conduction oil inlet, and the heat conduction oil outlet of the pipeline distribution box is communicated with the oil passing pipeline of the condenser. The device is uniform in heating and high in cooling efficiency.

Description

Technical Field

[0001] This application relates to the field of wok technology, specifically to a heat-conducting oil wok. Background Technology

[0002] Heat-conducting oil woks are used for the automated mixing, cooking, and cooling of large batches of ingredients. They are suitable for food ingredient processing plants, filling processing plants, pre-prepared food processing plants, central kitchens, fresh food factories, and other similar businesses. These woks utilize electronic temperature control, using electrical energy to heat the heat-conducting oil. The oil directly transfers heat to the bottom of the wok, heating the food. Existing heat-conducting oil woks, such as CN208988459U and CN215686661U, are partially open-topped. This open structure leads to significant heat loss and energy consumption, and also limits the range of motion for stirring, causing food to splatter and become overly dry. While woks with lids overcome the drawbacks of open woks, the processed food often cannot cool down quickly, relying instead on natural air cooling, which results in prolonged and uneven cooling, potentially affecting food quality. Utility Model Content

[0003] In view of this, this application provides a heat-conducting oil frying pan to solve the technical problems of low open-top processing efficiency and low natural cooling efficiency.

[0004] To achieve the above objectives, this utility model provides the following technical solution:

[0005] A heat transfer oil frying pan includes a frying pan assembly and an oil supply device. The frying pan assembly includes a reducer control box, a pipeline distribution box, a pan body, and a tiltable lid. The pan body contains a stirring section. One end of the pan body is hinged to the pipeline distribution box, and the heat transfer oil pipeline within the pan body is connected to a heat transfer oil inlet and outlet located within the pipeline distribution box. The stirring shaft of the stirring section extends from the other end of the pan body and is hinged to a hollow tilting drive structure. The hollow tilting drive structure is hinged to the reducer control box. A drive shaft passing through the hollow tilting drive structure... The first transmission mechanism is connected to the stirring shaft, and the hollow flipping drive structure is connected to the swing drive mechanism. The oil supply device includes an oil tank, a condenser, a delivery pump, and a heating device. The oil tank and the condenser are connected by an oil passage. The oil that has passed through the condenser is sent into the heating device by the delivery pump. The oil heated by the heating device is connected to the heat transfer oil inlet of the pipeline distribution box through the oil supply pipe. The heat transfer oil outlet of the pipeline distribution box is connected to the oil passage of the condenser through the oil return pipe of the oil supply device. A first control valve is provided at the liquid inlet of the delivery pump, and the corresponding port of the first control valve is connected to the oil outlet of the oil supply device.

[0006] Furthermore, a second control valve is provided at the coolant inlet of the condenser.

[0007] Furthermore, the condenser's oil passage is also connected to an overflow pipe that communicates with the oil tank.

[0008] Furthermore, the pipeline distribution box is equipped with a fixed oil distribution plate. The end face of the oil distribution plate that is in contact with the end shaft of the pot body has a coaxially arranged oil supply annular groove, oil return annular groove and steam channel. The oil inlet located on the bottom surface of the oil supply annular groove is connected to the heat transfer oil inlet through a pipeline, and the oil outlet located on the bottom surface of the oil return annular groove is connected to the heat transfer oil outlet through a pipeline. The oil supply annular groove and the oil return annular groove are respectively connected to the two ports of the heat transfer oil circulation pipeline of the pot body. The steam channel is connected to the air inlet channel of the pot body. A quick-connect connector is provided at the air outlet of the air inlet channel. The quick-connect connector can be connected to the cleaning device.

[0009] Furthermore, the pot lid is equipped with an air intake, which is connected to a condensing device. The condensing device is connected to a vacuum pump, and a steam ejector is installed on the pipeline between the air intake and the condensing device.

[0010] Furthermore, the vacuum pump has an intake pipe at its inlet, a filter at its inlet, and the intake pipe is connected to the condenser via an electromagnetic control valve.

[0011] Furthermore, the pot lid is equipped with a pressure sensor and a manual pressure relief valve.

[0012] Furthermore, a cleaning box is provided on the side of the pipeline distribution box, which contains cleaning pipelines and a cleaning gun. The cleaning pipelines can be used in conjunction with the quick-connect fittings of the air inlet channels of the pot body.

[0013] Furthermore, the pot lid is hinged to the reducer control box and can be flipped.

[0014] As can be seen from the above technical solution, the advantages of this utility model are:

[0015] 1. In this application, by using a pot lid, the cooking cavity can form a sealed environment, which can quickly heat up and keep the temperature well, resulting in high work efficiency. In addition, the wok using heat-conducting oil for heating has accurate temperature control and a wide applicable temperature range.

[0016] 2. This application not only reduces the pressure inside the cooking chamber during cooking by using a vacuum pump, thus reducing the oxidation and volatilization of ingredients, but also lowers the heat transfer between air elements, resulting in a lower cooking temperature. It primarily utilizes heat radiation heating and heat conduction through contact between ingredients and between ingredients and the pot body, ensuring even heat distribution at low temperatures and better preserving the nutrients and flavor of the ingredients. Furthermore, after cooking, negative pressure suction accelerates the entry of cold air into the cooking chamber for faster cooling. This suction also removes moisture from the cooking chamber, keeping the ingredients dry and ensuring their quality. Simultaneously, a condenser rapidly cools the heat transfer oil, further enhancing the cooling efficiency of the ingredients. Attached Figure Description

[0017] The accompanying drawings, which form part of this application, are used to provide a further understanding of this application. The illustrative embodiments of this application and their descriptions are used to explain this application and do not constitute an undue limitation of this application.

[0018] Figure 1 This is the front view of this application.

[0019] Figure 2 This is a top view of the wok assembly of this application.

[0020] Figure 3 This is a schematic diagram of the internal structure of the wok assembly of this application.

[0021] Figure 4 This is a schematic diagram of the oil distribution plate of the wok assembly of this application.

[0022] Figure 5 Side view of the oil supply device of this application Figure 1 .

[0023] Figure 6 Side view of the oil supply device of this application Figure 2 .

[0024] Figure 7 This is a schematic diagram of the internal structure of the oil supply device of this application.

[0025] Explanation of reference numerals in the attached drawings: 1. Pot lid; 2. Pot body; 21. Connecting shaft; 3. Stirring part; 4. Base frame; 5. Side electrical control box; 6. Reducer electrical control box; 61. Hollow tilting drive structure; 62. Drive shaft; 63. First transmission mechanism; 64. First motor; 65. Second motor; 66. Second transmission mechanism; 7. Pipeline distribution box; 71. Oil distribution plate; 71. Oil supply annular groove; 711. Oil inlet; 712. Oil return annular groove; 713. Oil outlet; 714. Heat transfer oil inlet; 8. Heat transfer oil outlet; 9. Steam inlet pipeline; 10. Manual pressure relief valve; 11. Cleaning box; 12. Condenser. Device 13, vacuum pump 14, steam ejector 15, pressure sensor 17, oil supply device 20, operation screen 201, emergency stop switch 202, pressure gauge 203, alarm light 204, oil supply pipe 205, oil return pipe 206, oil filling port 207, cooling water inlet 208, cooling water return port 209, overflow port 210, oil drain port 211, oil tank 212, level gauge 213, condenser 214, transfer pump 215, first control valve 216, second control valve 217, heating device 218, vent pipe 219. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of this application clearer, the application will be further described in detail below with reference to the embodiments and accompanying drawings. Here, the illustrative embodiments and their descriptions are used to explain this application, but are not intended to limit it.

[0027] refer to Figures 1 to 7 ,like Figure 1 , Figure 2 , Figure 3 , Figure 5 , Figure 6 and Figure 7As shown, this embodiment provides a heat-conducting oil frying pan, including a frying pan assembly and an oil supply device 20. The frying pan assembly is used for processing food ingredients. The frying pan assembly includes a base frame 4, a reducer control box 6, a pipeline distribution box 7, a pot body 2, and a flip-open pot lid 1. The reducer control box 6, the pipeline distribution box 7, and the base frame 4 are connected as one unit to ensure the tight fit of each component. The pot body 2 is equipped with a stirring part 3, which is used to stir the food ingredients to prevent them from sticking to the bottom or being heated unevenly. One end of the pot body 2 is connected to a connecting shaft 21 that is hinged to the pipeline. On the distribution box 7, the heat transfer oil pipeline located inside the pot body 2 extends into the connecting shaft 21 and connects with the heat transfer oil inlet and outlet located in the pipeline distribution box 7. The stirring shaft of the stirring part 3 passes through the other end of the pot body 2 and is hinged to the hollow tilting drive structure 61. The hollow tilting drive structure 61 is hinged to the reducer control box 6. The drive shaft 62, which passes through the hollow tilting drive structure 61, is connected to the stirring shaft through the first transmission mechanism 63. The hollow tilting drive structure 61 is connected to the swing drive mechanism, and the drive shaft 62... Coaxially arranged with the connecting shaft 21, the hollow flipping drive structure 61 is driven to rotate by the swing drive mechanism to flip the pot body 2 for discharging or resetting. The first transmission mechanism 63 makes the setting position of the stirring part 3 more flexible and allows for flexible adjustment of the rotation speed of the stirring shaft. The oil supply device 20 is used to provide heat transfer oil to the wok assembly. After being heated or cooled, the heat transfer oil can raise or lower the temperature of the pot body 2. The oil supply device 20 includes an oil tank 212, a condenser 214, a delivery pump 215, and a heating device 218. The oil passing through the condenser 214 is connected to the oil pipeline. The oil passing through the condenser 214 is sent into the heating device 218 by the transfer pump 215. The oil heated by the heating device 218 is connected to the heat transfer oil inlet 8 of the pipeline distribution box 7 through the oil supply pipe 205. The heat transfer oil outlet 9 of the pipeline distribution box 7 is connected to the oil passing through the condenser 214 through the return oil pipe 206 of the oil supply device 20. A first control valve 216 is provided at the liquid inlet of the transfer pump 215. The corresponding port of the first control valve 216 is connected to the oil outlet 211 of the oil supply device 20.

[0028] Specifically, the drive shaft 62 is connected to the first motor 64, and the swing drive mechanism includes a second motor 65 and a second transmission mechanism 66. The second motor 65 is connected to the hollow flip drive structure 61 through the second transmission mechanism 66. Preferably, the second transmission mechanism 66 is a gear pair mechanism. A side control box 5 is provided on the side of the reducer control box 6. The side control box 5 is provided with an operation panel, a power switch and an emergency stop switch. The operation of the wok assembly is controlled by operating the operation panel, and the power switch is used to control whether the circuit system of the wok assembly is in a power-off state. The emergency stop button is a red mushroom-shaped button located below the operation panel. The operation of the emergency stop button enables the wok assembly to stop in case of an emergency.

[0029] In this application, the heating device 218 and the condenser 214 have similar structures and have oil passages that are located at the central axis. The heating components of the heating device 218 are wrapped around the outer peripheral surface of the corresponding oil passage, and the cooling water pipes of the condenser 214 are wrapped around the outer peripheral surface of the corresponding oil passage.

[0030] To prevent the coolant from flowing freely and affecting the heating efficiency, a second control valve 217 is provided at the coolant inlet of the condenser 214 to prevent the coolant from freely entering and circulating inside the condenser 214. The coolant inlet of the condenser 214 is connected to the cooling water inlet 208 provided on the outer casing of the oil supply device 20, and the coolant outlet of the condenser 214 is connected to the cooling water return outlet 209 provided on the outer casing of the oil supply device 20.

[0031] like Figure 5 , Figure 6 and Figure 7 As shown, the oil supply device 20 also includes an operation screen 201, an emergency stop switch 202, a pressure gauge 203, an overflow port 210, and a level gauge 213 mounted on the housing. The operation screen 201 is used to control the working status of the delivery pump 215, the heating device 218, the first control valve 216, and the second control valve 217. The pressure gauge 203 is used to detect the pressure at the outlet of the delivery pump 215. The overflow port 210 is connected to the oil tank 212 and is used to recover the overflowed oil. The level gauge 213 is used to detect the liquid level in the oil tank 212. The oil tank 212 has a filler port 207 and a vent port extending out of the housing. The top of the housing has an alarm light 204 connected to the control module.

[0032] In order to allow the gas in the pipeline to be discharged, the oil pipeline of the condenser 214 is connected to the overflow pipe 219 which is connected to the oil tank 212, or a switching valve is installed on the heat transfer oil outlet pipeline in the pipeline distribution box 7. When the switching valve is installed, the two outlets of the switching valve are connected to the heat transfer oil outlet 9 and the exhaust port installed on the pipeline distribution box 7, respectively, so as to facilitate the discharge of gas in the pipeline when using it for the first time.

[0033] like Figure 4As shown, to avoid affecting the supply of heat transfer oil to the boiler body 2 and its rotation, a fixed oil distribution plate 71 is provided in the pipeline distribution box 7. The end face of the oil distribution plate 71, which is in contact with the end of the connecting shaft 21 of the boiler body 2, has a coaxially arranged oil supply annular groove 711, oil return annular groove 713, and steam channel. The oil inlet 712 located on the bottom surface of the oil supply annular groove 711 is connected to the heat transfer oil inlet 8 via a pipeline, and the oil outlet 714 located on the bottom surface of the oil return annular groove 713 is connected to the heat transfer oil outlet 9 via a pipeline. The oil supply annular groove 711 and the oil return annular groove 713 are respectively connected to the two ports of the heat transfer oil circulation pipeline of the boiler body 2. The steam channel is connected to the air inlet channel of the boiler body 2 to form a steam inlet pipeline 10. The steam inlet pipeline 10 can also... A three-way valve is connected, and the corresponding connection port of the three-way valve is connected to the water supply pipe. By switching the three-way valve, the medium can be prevented from entering the pot body 2 or the steam / water can be switched to enter the pot body 2. The steam inlet pipe 10 is used to provide steam to the cooking cavity and prevent the food from drying out too much. A quick-connect connector is provided at the air outlet of the air inlet channel. The quick-connect connector can be connected to the cleaning device. Steam or water can be used to enter the cleaning device and then the cleaning device can be used to clean the pot body 2. The oil supply annular groove 711 and the oil return annular groove 713 are set to ensure that the heat transfer oil circulation pipe of the pot body 2 is always connected to the oil supply device 20 when the pot body 2 rotates. The specific structure of the quick-connect connector can meet the needs of both steam and water delivery.

[0034] The oil distribution plate 71 can also be equipped with only an oil inlet 712 and an oil outlet 714. When the pot body 2 is reset, the heat transfer oil circulation pipeline of the pot body 2 is connected to the oil inlet 712 and the oil outlet 714. When the pot body 2 is flipped to discharge material, the oil distribution plate 71 will close the two ports of the heat transfer oil circulation pipeline.

[0035] In this application, such as Figure 1 and Figure 2As shown, the pot lid 1 is provided with an air intake port, which is connected to the condenser 13. The condenser 13 is connected to the vacuum pump 14, and a steam ejector 15 is provided on the pipeline between the air intake port and the condenser 13. When the pressure inside the cooking chamber is too high, the vacuum pump 14 can be used to extract steam, thereby reducing the pressure inside the cooking chamber for vacuum heating. The main heat transfer methods of vacuum heating are heat conduction and radiation heat transfer, which can achieve uniform heating of the heated object while protecting the surface properties of the object from damage. The combination of heat conduction and radiation heat transfer can achieve uniform heating of the heated object and make full use of the heat inside the heated object. Alternatively, after cooking, the vacuum pump 14 can be started according to the vacuum level set during cooling, and the steam evaporated from the food can be extracted to form a vacuum inside the cooking chamber, allowing the food to cool down quickly. The condenser 13 can condense the steam back to its original water, reducing the volume occupied by the steam. The condenser pipe of the condenser 13 is S-shaped, and the suction port of the vacuum pump 14 is connected to the top of the condenser pipe to prevent water vapor from easily entering the vacuum pump 14. The steam ejector 15 consists of three parts: a nozzle, a suction chamber, and a diffuser. The nozzle makes the steam flow rate supersonic, absorbing the surrounding gas. The gas and steam flow out from the diffuser.

[0036] In this application, the vacuum pump 14 is provided with an air intake pipe at the air inlet, and a filter is provided at the air intake of the air intake pipe. The connection between the air intake pipe and the condenser 13 is controlled by an electromagnetic control valve. After the food has cooled down, the clean air can be allowed to enter the cooking cavity along the condenser 13 by controlling the electromagnetic control valve. This not only reduces the pressure difference between the inside and outside, making it easier to open the lid 1, but also avoids contamination of the food.

[0037] In this application, the pot lid 1 is provided with a pressure sensing device 17 and a manual pressure relief valve 11. The pressure sensing device 17 is a sensor or pressure gauge and is used to detect the pressure inside the cooking cavity. The manual pressure relief valve 11 is a manual valve in the prior art. After vacuuming, the valve is opened to manually restore atmospheric pressure, which facilitates the rapid connection between the cooking cavity and the outside world, so as to balance the internal and external pressure of the cooking cavity and facilitate the opening of the pot lid 1. The pot lid 1 may also be provided with a viewing window and a feeding port, and the feeding port is provided with an openable cover.

[0038] In this application, a cleaning box 12 is provided on the side of the pipeline distribution box 7. The cleaning box 12 contains a cleaning pipeline and a cleaning gun. The cleaning pipeline can be used with the quick-connect fitting on the air inlet of the pot body 2. The cleaning gun and the cleaning pipeline can be connected separately and used together to clean the pot body 2 and the pot lid 1 using steam.

[0039] In this application, the pot lid 1 is hinged to the reducer control box 6 in a flip-up manner. The pot lid 1 can prevent liquid splashing and steam escape caused by heating and stirring of the contents of the pot, and can seal the pot body. The pot lid 1 does not rotate with the pot body 2, thereby reducing the weight of the pot body 2 and also preventing the pot lid 1 from affecting the discharge.

[0040] This application also includes a chiller unit capable of providing chilled water to the condenser 13 and the condenser 214.

[0041] The steam used in this application is dry steam at a pressure of 0.3 MPa; because steam containing condensate will not only prolong the heating time, but also shorten the life of steam components.

[0042] In operation, the power switches for the wok assembly and the oil supply device 20 are first turned on. Then, parameters are adjusted via the control panel of the control box 5 and the control screen 201 of the oil supply device 20. The oil supply device 20 supplies heated heat-conducting oil to the pot body 2, while steam is simultaneously introduced into the cooking chamber through the steam inlet pipe 10 to preheat the pot body 2. After preheating, ingredients are added and stirred. After material processing, cooling is performed via the control panel of the control box 5 and the control screen 201 of the oil supply device 20. The desired temperature is set on the temperature indicator adjustment table on the control panel. At this time, the chiller unit is turned on. To lower the water temperature, click the cooling operation button. The vacuum pump 14 will start working. When the temperature reaches the set value, the buzzer will sound and the vacuum pump will stop working. At this time, air will enter the cooking chamber through the filter. At the same time, manually open the pressure relief valve to allow air to enter the cooking chamber. Open the lid 1 and operate the corresponding button to control the discharge of the pot body 2. Then clean the pot body 2. Open the cleaning box 12, connect the steam gun to the steam inlet pipe 10, open the steam valve, and use the steam gun to clean the inner and outer surfaces of the pot body 2, the lid 1, and the rotating shaft connection, etc. After cleaning, reset the pot body 2.

[0043] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to the embodiments of this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A heat-conducting oil frying pan, comprising a frying pan assembly and an oil supply device (20), wherein the frying pan assembly includes a reducer control box (6), a pipeline distribution box (7), a pan body (2), and a flip-open pan lid (1), characterized in that, The pot body (2) is equipped with a stirring part (3). One end of the pot body (2) is connected to the connecting shaft (21) and hinged to the pipeline distribution box (7). The heat transfer oil pipeline located in the pot body (2) is connected to the heat transfer oil inlet and outlet in the pipeline distribution box (7). The stirring shaft of the stirring part (3) extends from the other end of the pot body (2) and is hinged to the hollow flip drive structure (61). The hollow flip drive structure (61) is hinged to the reducer control box (6). The drive shaft (62) passing through the hollow flip drive structure (61) is connected to the stirring shaft through the first transmission mechanism (63). The hollow flip drive structure (61) is connected to the swing drive mechanism. The oil supply device (20) includes an oil tank (212) and a condenser. (214), transfer pump (215) and heating device (218), the oil tank (212) is connected to the oil passage of the condenser (214), the oil passing through the condenser (214) is sent into the heating device (218) by the transfer pump (215), the oil heated by the heating device (218) is connected to the heat transfer oil inlet (8) of the pipeline distribution box (7) through the oil supply pipe (205), the heat transfer oil outlet (9) of the pipeline distribution box (7) is connected to the oil passage of the condenser (214) through the return oil pipe (206) of the oil supply device (20), and a first control valve (216) is provided at the liquid inlet of the transfer pump (215), and the corresponding port of the first control valve (216) is connected to the oil outlet (211) of the oil supply device (20).

2. The heat-conducting oil frying pan according to claim 1, characterized in that, The condenser (214) is equipped with a second control valve (217) at the coolant inlet.

3. The heat-conducting oil frying pan according to claim 1, characterized in that, The condenser (214) is also connected to an overflow pipe (219) that communicates with the oil tank (212) via an oil pipeline.

4. The heat-conducting oil frying pan according to claim 1, characterized in that, The pipeline distribution box (7) is equipped with a fixed oil distribution plate (71). The oil distribution plate (71) has a coaxially arranged oil supply annular groove (711), oil return annular groove (713) and steam channel on the end face of the connecting shaft (21) of the pot body part (2). The oil inlet (712) located on the bottom surface of the oil supply annular groove (711) is connected to the heat transfer oil inlet (8) through a pipeline. The oil outlet (714) located on the bottom surface of the oil return annular groove (713) is connected to the heat transfer oil outlet (9) through a pipeline. The oil supply annular groove (711) and the oil return annular groove (713) are respectively connected to the two ports of the heat transfer oil circulation pipeline of the pot body part (2). The steam channel is connected to the air inlet channel of the pot body part (2). A quick-connect connector is provided at the air outlet of the air inlet channel. The quick-connect connector can be connected to the cleaning device.

5. The heat-conducting oil frying pan according to claim 1, characterized in that, The pot lid (1) is provided with an air intake port, which is connected to a condensing device (13). The condensing device (13) is connected to a vacuum pump (14), and a steam ejector (15) is provided on the pipeline between the air intake port and the condensing device (13).

6. The heat-conducting oil frying pan according to claim 5, characterized in that, The vacuum pump (14) is provided with an air intake pipe at its air inlet, and a filter is provided at the air inlet of the air intake pipe. The air intake pipe is connected to the condenser (13) by an electromagnetic control valve.

7. The heat-conducting oil frying pan according to claim 1, characterized in that, The pot lid (1) is equipped with a pressure sensing device (17) and a manual pressure relief valve (11).

8. The heat-conducting oil frying pan according to claim 1, characterized in that, The side of the pipeline distribution box (7) is provided with a cleaning box (12), which contains a cleaning pipeline and a cleaning gun. The cleaning pipeline can be used in conjunction with the quick-connect fitting of the air inlet of the pot body part (2).

9. The heat-conducting oil frying pan according to claim 1, characterized in that, The pot lid (1) is hinged to the reducer control box (6) in a flip-out manner.

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