Vacuum stuffing frying pan

Abstract

The utility model relates to the technical field of frying pans, and provides a vacuum stuffing frying pan which comprises a pan body, the pan body is provided with a vacuum cavity, a rotating piece is rotationally arranged in the vacuum cavity, a stirring piece is rotationally arranged on the rotating piece, a stirring claw is arranged at the end of the stirring piece, and a scraping piece is arranged on the stirring claw in a sliding mode. By means of the technical scheme, the problem that in the prior art, the stuffing frying pan is poor in frying effect is solved.

Description

Technical Field

[0001] This utility model relates to the field of wok technology, specifically to a vacuum filling wok. Background Technology

[0002] In the food filling production industry, traditional filling woks have many limitations in terms of function and performance, making it difficult to meet the demands of modern food production for filling quality, production efficiency, and hygiene requirements.

[0003] Traditional atmospheric pressure frying pans, operating under normal atmospheric pressure, have a higher boiling point for water, requiring higher temperatures and longer cooking times to remove excess moisture. This poses a significant challenge for many temperature-sensitive filling ingredients. For example, some vitamin-rich fruit fillings suffer substantial loss of vitamins and other nutrients during prolonged high-temperature cooking, severely impacting their nutritional value. Furthermore, high temperatures can alter the flavor of the filling; the originally fresh fruit aroma may become burnt, losing its original character.

[0004] Furthermore, under normal pressure, fillings come into full contact with oxygen, making them highly susceptible to oxidation. This is especially true for fillings containing oils, sugars, and other similar ingredients. Oxidation not only alters the color of the filling (turning yellow or brown, affecting its appearance) but also deteriorates its texture, introduces off-flavors, and shortens its shelf life. To slow down oxidation, a significant amount of antioxidants is often added, which not only increases production costs but may also raise consumer concerns about food safety.

[0005] From a mixing perspective, traditional filling woks have a relatively simple mixing method. The mixing components can usually only perform simple rotational stirring, making it difficult to thoroughly and comprehensively turn the filling. This easily leads to localized overheating and sticking of the filling during the frying process. Sticking not only causes the filling to burn, affecting its taste and quality, but also requires frequent cleaning of the wok, increasing the workload and reducing production efficiency. Moreover, the simple mixing method makes it difficult to ensure that the various components of the filling are evenly mixed, resulting in inconsistent textures and affecting product quality. Utility Model Content

[0006] This invention proposes a vacuum filling fryer, which solves the problem of poor frying effect of filling fryers in related technologies.

[0007] The technical solution of this utility model is as follows:

[0008] A vacuum-sealed filling fryer, comprising:

[0009] The pot body has a vacuum chamber;

[0010] A rotating component, which is rotatably disposed within the vacuum chamber;

[0011] A stirring element, wherein the stirring element is rotatably mounted on the rotating element;

[0012] A stirring claw, wherein the stirring claw is disposed at the end of the stirring component;

[0013] A scraper is slidably mounted on the stirring claw.

[0014] As a further technical solution, the stirring component has a first connecting portion, and the stirring claw has a second connecting portion, wherein the first connecting portion is used to connect with the second connecting portion.

[0015] As a further technical solution, the first connecting part has a first mounting groove, the inner wall of the first mounting groove has a guide groove, and the second connecting part has a first sliding part, the first sliding part being slidably disposed in the guide groove.

[0016] As a further technical solution, the stirring claw has a groove, and the scraper has a second sliding part, which is slidably disposed in the groove, and the groove is used to guide the second sliding part.

[0017] As a further technical solution, the guide groove is a spiral groove, and the slide is a straight groove.

[0018] As a further technical solution, it also includes:

[0019] A scraper is disposed on the rotating component, and the side wall of the scraper abuts against the wall of the vacuum chamber.

[0020] As a further technical solution, the stirring component also has a second mounting groove, and both the first connecting part and the second connecting part are located in the mounting groove.

[0021] As a further technical solution, the stirring component also has a third connecting part, and further includes:

[0022] A locking bolt is provided on the scraper and is threadedly connected to the third connecting part.

[0023] As a further technical solution, the scraper has a pushing part.

[0024] The working principle and beneficial effects of this utility model are as follows:

[0025] In this invention, the vacuum chamber of the pot provides a unique environment for stir-frying fillings. Under vacuum, the boiling point of water decreases, allowing the moisture in the fillings to evaporate at a lower temperature. For temperature-sensitive filling ingredients, such as those rich in vitamins or easily oxidized components, this effectively prevents nutrient loss or flavor alteration caused by high temperatures. Simultaneously, the vacuum environment reduces contact between the fillings and oxygen, preventing oxidation and spoilage, and extending their shelf life. The vacuum chamber also enhances heat transfer. Due to the lower pressure inside the chamber, heat can be transferred more evenly and quickly to the filling. Compared to ordinary pressure cookers, under the same heating power, the vacuum filling cooker allows fillings to reach the required cooking temperature faster, shortening stir-frying time and improving production efficiency.

[0026] The rotating component, positioned within the vacuum chamber, provides the basis for the stirring component's rotation. It drives the stirring component in a circular motion within the vacuum chamber, ensuring the stirring claws make full contact with the filling, guaranteeing continuous turning and mixing during the cooking process. This multi-directional stirring motion effectively prevents the filling from sticking to the pan and avoids burning due to localized overheating, thus ensuring the quality of the cooked filling. For example, when cooking red bean paste, the rotation of the rotating component allows the red bean paste to roll thoroughly in the pan, ensuring the sugar and beans are fully integrated, resulting in a smooth and even texture.

[0027] The rotation speed and force of the rotating component can be adjusted according to the characteristics of different fillings. For fillings with a harder texture, such as minced meat, the rotation speed and force can be increased appropriately to ensure that the minced meat can be fully broken up and mixed with various seasonings; for fillings with a softer texture, such as fruit filling, the rotation speed and force can be reduced to avoid damaging the fruit's structure.

[0028] The rotating mixing element drives the mixing claws to stir the filling. The mixing claws can penetrate deep into the filling, thoroughly mixing all its components. During the cooking process, both solid raw material particles and liquid seasonings are evenly distributed throughout the filling under the action of the mixing claws.

[0029] The stirring claws not only stir the filling but also help promote even heating. By constantly turning the filling, it ensures that the filling, which was originally located in different parts of the pot, alternately contacts the heating surface of the pot, avoiding temperature gradients within the filling and ensuring that the filling reaches the appropriate cooking temperature throughout the pot within the same time. This is crucial for ensuring the filling's consistent cooking time, effectively improving its quality and reducing the problem of some fillings being undercooked or overcooked due to uneven heating. The scraper is slidably mounted on the stirring claws, allowing for the cleaning of the filling on the claws after stirring. Attached Figure Description

[0030] The preferred embodiments will be described below in a clear and easy-to-understand manner, in conjunction with the accompanying drawings, to further explain the above-mentioned characteristics, technical features, advantages and implementation methods of this utility model.

[0031] Figure 1 This is a schematic diagram of the structure of this utility model;

[0032] Figure 2 This is a schematic diagram of the internal structure of this utility model;

[0033] Figure 3 This is a schematic diagram of part of the structure of this utility model;

[0034] Figure 4 for Figure 3 Internal diagram of the structure;

[0035] In the diagram: Pot body-1, Vacuum chamber-101, Rotating component-2, Stirring component-3, First connecting part-301, First mounting groove-302, Guide groove-303, Second mounting groove-304, Third connecting part-305, Stirring claw-4, Second connecting part-401, First sliding part-402, Sliding groove-403, Scraper-5, Second sliding part-501, Pushing part-502, Fastening bolt-6, Scraper-10. Detailed Implementation

[0036] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the specific implementation methods of this utility model will be described below with reference to the accompanying drawings. Obviously, the drawings described below are merely some embodiments of this utility model. For those skilled in the art, other drawings and other implementation methods can be obtained based on these drawings without any creative effort.

[0037] To keep the drawings concise, only the parts relevant to the utility model are shown schematically in each drawing; these do not represent the actual structure of the product. Furthermore, for ease of understanding, in some drawings, only one of the components with the same structure or function is schematically shown, or only one is labeled. In this document, "a" not only means "only one," but can also mean "more than one," and "several" includes "two" and "more than two."

[0038] In this document, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to fixed connections, detachable connections, or integral connections; they can refer to mechanical connections or electrical connections; they can refer to direct connections or indirect connections through an intermediate medium; and they can refer to the internal connection between two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0039] Furthermore, in the description of this application, the terms "first," "second," etc., are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0040] Reference Figures 1-4 The first embodiment of this utility model proposes a vacuum filling fryer, including a pot body 1, the pot body 1 having a vacuum chamber 101, a rotating member 2 rotatably disposed in the vacuum chamber 101, a stirring member 3 rotatably disposed on the rotating member 2, a stirring claw 4 disposed at the end of the stirring member 3, and a scraper 5 slidably disposed on the stirring claw 4.

[0041] In this embodiment, the vacuum chamber 101 of the pot body 1 provides a unique environment for frying fillings. Under vacuum, the boiling point of water decreases, allowing the moisture in the fillings to evaporate at a lower temperature. For some temperature-sensitive filling ingredients, such as those rich in vitamins or easily oxidized components, this effectively prevents nutrient loss or flavor alteration caused by high temperatures. Simultaneously, the vacuum environment reduces the contact between the fillings and oxygen, preventing oxidation and spoilage, and extending the shelf life. The vacuum chamber 101 also enhances heat transfer. Due to the lower pressure inside the chamber, heat can be transferred more evenly and quickly to the fillings. Compared to ordinary pressure frying pans, under the same heating power, the vacuum filling frying pan allows the fillings to reach the required cooking temperature faster, shortening the frying time and improving production efficiency.

[0042] Rotating component 2 is rotatably positioned within the vacuum chamber 101, providing a basis for the rotation of stirring component 3. It drives stirring component 3 to perform circular motion within the vacuum chamber 101, ensuring that the stirring claws 4 can contact the filling from all directions, guaranteeing that the filling is continuously turned and mixed during the frying process. This multi-directional stirring motion effectively prevents the filling from sticking to the pan and avoids scorching due to localized overheating, thus ensuring the quality of the frying. For example, when frying red bean paste, the rotation of rotating component 2 allows the red bean paste to roll fully in the pan, ensuring that the sugar and beans are fully integrated, resulting in a smooth and uniform texture.

[0043] The rotation speed and force of the rotating component 2 can be adjusted according to the characteristics of different fillings. For fillings with a harder texture, such as minced meat, the rotation speed and force can be increased appropriately to ensure that the minced meat can be fully broken up and mixed with various seasonings; for fillings with a softer texture, such as fruit filling, the rotation speed and force can be reduced to avoid damaging the structure of the fruit.

[0044] The rotating agitator 3 drives the agitator 4 to stir the filling. The agitator 4 can penetrate deep into the filling, thoroughly mixing all its components. During the cooking process, both solid raw material particles and liquid seasonings are evenly distributed in the filling under the action of the agitator 4.

[0045] The stirring claw 4 not only stirs the filling but also helps promote even heating. By continuously turning the filling, it ensures that the filling, which was originally located in different parts of the pot, alternately contacts the heating surface of the pot, avoiding temperature gradients within the filling and ensuring that the filling reaches the appropriate cooking temperature throughout the pot within the same time. This is crucial for ensuring the filling's consistent cooking time, effectively improving its quality and reducing the problem of some filling being undercooked or overcooked due to uneven heating. The scraper 5 is slidably mounted on the stirring claw 4, allowing for the cleaning of the filling on the stirring claw 4 after stirring.

[0046] Furthermore, the stirring component 3 has a first connecting portion 301, and the stirring claw 4 has a second connecting portion 401. The first connecting portion 301 is used to connect with the second connecting portion 401.

[0047] In this embodiment, the connection between the first connecting part 301 and the second connecting part 401 allows the stirring claw 4 to be securely mounted on the stirring component 3. During the high-speed stirring process in the vacuum filling fryer, the stirring claw 4 is subjected to strong reaction force and centrifugal force from the filling. This secure connection ensures that the stirring claw 4 will not loosen, fall off, or shift due to external forces, thus guaranteeing the integrity and reliability of the stirring equipment.

[0048] When the stirring component 3 rotates, the rotational power can be efficiently transmitted to the stirring claw 4 through the connection of the first connecting part 301 and the second connecting part 401. This direct connection method reduces energy loss during power transmission, enabling the stirring claw 4 to obtain sufficient torque and speed, thereby more powerfully stirring and turning the filling.

[0049] For fillings that require rapid and uniform mixing, such as eight-treasure filling containing various granular ingredients, efficient power transmission enables the mixing claw 4 to quickly mix all the ingredients evenly, shortening the cooking time, improving production efficiency, and ensuring the consistency of the filling's taste and quality.

[0050] The connection design of the first connecting part 301 and the second connecting part 401 facilitates the disassembly and installation of the stirring claw 4. After frying different fillings, some filling ingredients may remain on the stirring claw 4, requiring regular cleaning and maintenance. Operators can easily remove the stirring claw 4 from the stirring component 3 for thorough cleaning and disinfection, ensuring no cross-contamination occurs during the next use and guaranteeing food hygiene and safety.

[0051] When the stirring claw 4 wears or is damaged due to long-term use, the connection method of the first connecting part 301 and the second connecting part 401 makes it very easy to replace the stirring claw 4. The operator only needs to prepare a suitable new stirring claw 4 and follow the operation method of the connection structure to quickly complete the replacement work, reducing equipment maintenance time and costs.

[0052] Furthermore, the first connecting part 301 has a first mounting groove 302, the inner wall of the first mounting groove 302 has a guide groove 303, and the second connecting part 401 has a first sliding part 402, which is slidably disposed in the guide groove 303.

[0053] In this embodiment, the guide groove 303 on the inner wall of the first mounting groove 302 of the first connecting part 301 provides a precise guide path for the first sliding part 402 of the second connecting part 401. When the stirring claw 4 is installed on the stirring component 3, the first sliding part 402 slides along the guide groove 303, making the installation process of the stirring claw 4 more accurate and convenient. This guiding function ensures that the stirring claw 4 is connected to the stirring component 3 at the correct position and angle each time, avoiding the impact of connection deviation on the stirring effect. Since the first sliding part 402 is slidably disposed in the guide groove 303, this structure can prevent the stirring claw 4 from unnecessary rotation or displacement during the stirring process. During the stirring process, the stirring claw 4 is subjected to reaction force and centrifugal force from the filling. The guide groove 303 can effectively restrict the movement of the stirring claw 4, keeping it in a predetermined position and direction, thus enhancing the connection stability between the stirring claw 4 and the stirring component 3.

[0054] The sliding connection between the first sliding part 402 and the guide groove 303 makes disassembly of the stirring claw 4 much easier. When the stirring claw 4 needs to be cleaned or replaced, the operator only needs to slide the first sliding part 402 in the opposite direction along the guide groove 303 to remove the stirring claw 4 from the stirring component 3. This is very important for keeping the equipment clean, especially when frying different kinds of fillings, as it allows for quick disassembly of the stirring claw 4 for thorough cleaning, avoiding cross-contamination between different fillings.

[0055] When it is necessary to adjust the mixing claw 4 according to the characteristics of different fillings, this sliding connection structure allows for easy replacement of mixing claws 4 of different specifications or types. The operator can easily slide out the old mixing claw 4 and then slide the first sliding part 402 of the new mixing claw 4 along the guide groove 303 to quickly complete the replacement operation.

[0056] In summary, the sliding connection structure formed by the guide groove 303 on the inner wall of the first mounting groove 302 of the first connecting part 301 and the first sliding part 402 of the second connecting part 401 plays an important role in ensuring the stable connection between the stirring claw 4 and the stirring component 3, improving the convenience of equipment operation, and meeting the needs of different fillings. It provides strong support for the efficient and stable operation and maintenance of the vacuum filling fryer.

[0057] Furthermore, the stirring claw 4 has a groove 403, and the scraper 5 has a second sliding part 501. The second sliding part 501 is slidably disposed in the groove 403, and the groove 403 is used to guide the second sliding part 501.

[0058] In this embodiment, the groove 403 of the stirring claw 4 provides a precise sliding path for the second sliding part 501 of the scraper 5. After the vacuum filling fryer finishes its work, the scraper 5 needs to fit tightly against the stirring claw 4 to perform the scraping operation. By sliding the second sliding part 501 within the groove 403, the scraper 5 can always maintain the correct position and angle, ensuring effective contact with the side wall of the stirring claw 4.

[0059] This sliding connection structure makes the scraper 5 more securely mounted on the stirring claw 4. During the stirring and scraping process, the scraper 5 is subjected to friction from the inner wall of the pot 1 and impact from the filling. The constraint of the groove 403 on the second sliding part 501 can effectively prevent the scraper 5 from shaking or falling off, ensuring the continuous and stable operation of the scraping work.

[0060] Taking the frying of filling containing granular ingredients as an example, the granular ingredients may collide with the scraper 5 during the stirring process. However, since the scraper 5 is stably connected to the slide groove 403 through the second slide 501, it can still stably perform the scraping operation, ensuring that the inner wall of the pot 1 remains clean and maintaining the normal frying environment for the filling.

[0061] Furthermore, the guide groove 303 is a spiral groove, and the slide groove 403 is a straight groove.

[0062] In this embodiment, the spiral guide groove 303 gives the stirring claw 4 a unique motion trajectory when installed on the stirring member 3. When the stirring member 3 rotates, the first sliding part 402 of the stirring claw 4 cannot slide within the spiral guide groove 303 due to the restriction of the sliding groove 403 and the second sliding part 501, thus ensuring the installation stability of the stirring claw 4.

[0063] Furthermore, it also includes a scraper 10, which is disposed on the rotating member 2, and the side wall of the scraper 10 abuts against the cavity wall of the vacuum chamber 101.

[0064] In this embodiment, the scraper 10 rotates together with the rotating component 2, playing an auxiliary role in the stirring process. When the stirring component 3 and the stirring claw 4 stir the filling, the scraper 10 can scrape the wall of the vacuum chamber 101, preventing the filling from accumulating on the wall or forming relatively static areas. This helps to re-entrain the filling near the wall into the overall stirring flow, allowing the filling to be more thoroughly stirred and mixed throughout the vacuum chamber 101.

[0065] The presence of the scraper 10 alters the flow path of the filling within the vacuum chamber 101. During its rotation, it pushes the filling to form a new flow direction and circulation, working in conjunction with the stirring action of the stirring claw 4 to further enhance the complexity and comprehensiveness of the stirring process.

[0066] This optimized mixing path allows for more frequent exchange of filling ingredients between different locations and layers, accelerating heat transfer and ingredient mixing. For example, when stir-frying fillings that require rapid heating, the scraper 10, in conjunction with the stirring claw 4, enables heat to be transferred to all parts of the filling more quickly and evenly, shortening the stir-frying time.

[0067] The side wall of scraper 10 is always in contact with the wall of vacuum chamber 101, and continuously scrapes the wall during rotation, which can promptly remove any filling that may be attached to the wall. This effectively prevents the filling from staying on the wall for a long time and burning or sticking to the pot, keeping the pot clean and helping to maintain a stable frying environment.

[0068] Furthermore, the agitator 3 also has a second mounting groove 304, and the first connecting part 301 and the second connecting part 401 are both located in the mounting groove 304.

[0069] In this embodiment, the first connecting part 301 and the second connecting part 401 are centrally located in the second mounting groove 304, realizing the integration of the connection structure between the stirring claw 4 and the stirring component 3. This design effectively utilizes the internal space of the stirring component 3, avoids the dispersed layout of connecting parts inside the equipment, and makes the structure of the entire stirring system more compact.

[0070] The second mounting groove 304 provides a relatively enclosed and safe space for the first connecting part 301 and the second connecting part 401. During the operation of the vacuum filling fryer, the stirring and scraping of the filling may generate certain impact forces and vibrations. The mounting groove 304 can protect the connecting parts from the direct impact of these external forces, reducing the risk of loosening or damage to the connecting parts due to vibration or collision. The tight fit between the first connecting part 301 and the second connecting part 401 in the second mounting groove 304 further enhances the stability of the connection between the stirring claw 4 and the stirring element 3. The inner wall of the mounting groove 304 can play a certain limiting role for the connecting parts, preventing relative displacement or shaking of the first connecting part 301 and the second connecting part 401 during the stirring process.

[0071] For fillings that are prone to sticking to the pan, such as red bean paste with a high sugar content, the scraping function of scraper 10 is particularly important. It can scrape off the filling in the early stages of sticking to the pan, preventing the sticking situation from worsening, ensuring the smooth progress of the frying process, and also reducing the waste of filling caused by sticking.

[0072] Furthermore, the stirring component 3 also has a third connecting portion 305, and further includes:

[0073] Locking bolt 6 is provided on scraper 5 and is threadedly connected to third connecting part 305.

[0074] In this embodiment, the locking bolt 6 is threadedly connected to the third connecting part 305 of the stirring component 3, making the connection between the scraper 5 and the stirring component 3 more secure. During the operation of the vacuum filling fryer, the scraper 5 needs to scrape the filling on the inner wall of the pot body 1, and will be subject to friction from the inner wall of the pot body 1 and resistance from the filling.

[0075] At this time, the locking bolt 6 can effectively prevent the scraper 5 from shifting or loosening due to these external forces.

[0076] Furthermore, the scraper 5 has a pushing part 502.

[0077] In this embodiment, when the scraper 5 needs to scrape material, the pushing part 502 can remove the locking bolt 6 and push the pushing part 502 to achieve scraping of material by the scraper 5.

[0078] It should be noted that the above embodiments are only used to illustrate the technical solution of this utility model and are not intended to limit it. Although this utility model has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solution of this utility model without departing from the spirit and scope of the technical solution of this utility model, and all such modifications or substitutions should be covered within the scope of the claims of this utility model.

Claims

1. A vacuum filling fryer characterized by, Include: Pot body (1), the pot body (1) has vacuum cavity (101); Rotary piece (2), the rotary piece (2) is rotationally arranged in the vacuum cavity (101); Stirring piece (3), the stirring piece (3) is rotationally arranged on the rotary piece (2); Stirring claw (4), the stirring claw (4) is arranged at the end of the stirring piece (3); Scraping piece (5), the scraping piece (5) is slidingly arranged on the stirring claw (4).

2. The vacuum filling fryer of claim 1, wherein, The stirring piece (3) has a first connecting portion (301), the stirring claw (4) has a second connecting portion (401), and the first connecting portion (301) is used to connect with the second connecting portion (401).

3. A vacuum filling fryer according to claim 2, wherein The first connecting portion (301) has a first mounting groove (302), the inner wall of the first mounting groove (302) has a guide groove (303), the second connecting portion (401) has a first sliding portion (402), and the first sliding portion (402) is slidingly arranged in the guide groove (303).

4. A vacuum filling fryer according to claim 3, wherein The stirring claw (4) has a sliding groove (403), the scraping piece (5) has a second sliding portion (501), the second sliding portion (501) is slidingly arranged in the sliding groove (403), and the sliding groove (403) is used for guiding the second sliding portion (501).

5. A vacuum filling fryer according to claim 4, wherein The guide groove (303) is a spiral groove, and the sliding groove (403) is a linear groove.

6. The vacuum filling fryer of claim 1, wherein Also include: Scraper (10), the scraper (10) is arranged on the rotary piece (2), and the side wall of the scraper (10) abuts against the cavity wall of the vacuum cavity (101).

7. The vacuum filling fryer of claim 2, wherein The stirring piece (3) further has a second mounting groove (304), and the first connecting portion (301) and the second connecting portion (401) are located in the mounting groove (304).

8. The vacuum filling fryer of claim 1, wherein, The stirring piece (3) further has a third connecting portion (305), and further includes: Locking bolt (6), the locking bolt (6) is arranged on the scraping piece (5), and is threadedly connected with the third connecting portion (305).

9. The vacuum filling fryer of claim 1, wherein, The scraping piece (5) has a pushing portion (502).

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