Hotpot condiment cooking device with bottom burning prevention mechanism

Abstract

The utility model discloses a hotpot condiment cooking device with a bottom burning prevention mechanism in the technical field of hotpot condiment production. The hotpot condiment cooking device with the bottom burning prevention mechanism is mainly used for solving the problems of residue carbonization, low heat transfer efficiency and low manual foam fishing efficiency caused by the fact that materials adhered to the bottom and the side wall of a pot cannot be effectively removed due to single-shaft stirring of an existing cooking device. The device comprises a cooking pot, a stirring and wall scraping mechanism and a foam dredging mechanism, the cooking pot is composed of a cylindrical pot body at the upper part and a semi-spherical shell-shaped pot body at the lower part, and an electric heating plate is mounted at the bottom; the stirring and wall scraping mechanism drives an arc-shaped scraping plate to be intermittently attached to the inner wall of the spherical shell for scraping through a rotating rod, the edge-shaped edge design can efficiently strip carbonized residues, and materials are prevented from being repeatedly heated and coked; the foam fishing mechanism is linked with an adjusting rod through a floating block, so that a foam fishing box is adaptively lifted along with the height of the liquid level, a foam fishing groove is matched with a liquid through hole to realize dynamic foam filtration, and the foam fishing efficiency is improved by combining the rotary covering function of an annular sliding groove.

Description

Technical Field

[0001] This utility model relates to the field of hot pot base production technology, specifically a hot pot base cooking device with an anti-burning mechanism. Background Technology

[0002] Hot pot base, a traditional condiment, is typically produced industrially using a thermal cooking process to blend oils, spices, and solid ingredients. Current technology often employs a single-layer metal pot structure for hot pot base cooking, directly heating the pot via bottom gas, electromagnetic, or electric heating elements, and incorporating a mechanical stirring device to promote mixing. However, in actual production, due to the complex composition of the base (including high-sugar bean paste, animal fats, and solid spices), localized overheating is highly likely during continuous high-temperature cooking. The stirring device struggles to reach the bottom of the pot, leading to carbonization and charring of the bottom material (commonly known as "burning the bottom"). This not only affects the consistency of the product's flavor but also produces harmful substances and increases the burden of equipment cleaning and maintenance.

[0003] Existing stirring systems are mostly single-axis rotating structures, which cannot effectively remove the adhering materials on the bottom and side walls of the pot. The residue is repeatedly heated and carbonized to form a char layer, which reduces heat transfer efficiency and contaminates the base. In addition, the hot pot base is constantly stirred during the steaming and cooking process, which produces foam. The traditional method is to manually use tools such as slotted spoons to skim off the foam, which is inefficient.

[0004] To address the aforementioned issues, this application provides a hot pot base cooking device with an anti-burn bottom mechanism. Utility Model Content

[0005] The purpose of this utility model is to provide a hot pot base cooking device with an anti-burn bottom mechanism to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, this utility model specifically adopts the following technical solution:

[0007] A hot pot base cooking device with an anti-burn bottom mechanism includes a cooking tank, a stirring and scraping mechanism, and a foam skimming mechanism, wherein:

[0008] The cooking tank is vertically arranged and has four rectangular support legs installed at the bottom. The top of the cooking tank is open for feeding, and the bottom of the cooking tank has a discharge pipe. An electric heating plate is installed at the bottom of the cooking tank for heating the cooking tank.

[0009] The stirring and scraping mechanism is installed inside the cooking tank. The stirring and scraping mechanism is used to stir the hot pot base and can intermittently scrape the inner wall of the cooking tank during the cooking process.

[0010] The foam skimming mechanism is installed on top of the cooking tank and is used to skim the foam generated during the cooking process of the hot pot base.

[0011] Furthermore, the cooking tank consists of an upper tank and a lower tank. The upper tank is cylindrical, and the lower tank is hemispherical. One end of the upper tank is fixed to the open end of the lower tank, and the heating plate is installed on the outside of the lower tank.

[0012] Furthermore, the stirring and scraping mechanism includes a rotating rod rotatably mounted on the inner wall of the cooking tank and located on the centerline of the lower tank. The rotating rod is horizontally positioned, and several arc-shaped scrapers are fixed on the rotating rod in a rotating array around the rotating rod as the central axis. The side of the arc-shaped scrapers facing away from the opening is in contact with the inner wall of the lower tank. A servo motor is provided on one side of the cooking tank, and a drive wheel is fixedly sleeved on the output end of the servo motor. One end of the rotating rod movably passes through the cooking tank and is fixedly sleeved with a driven wheel. An integral transmission belt is sleeved between the drive wheel and the driven wheel.

[0013] Furthermore, the side of the arc-shaped scraper facing away from the opening has a knife-edge structure.

[0014] Furthermore, the top of the cooking tank is fixed with an annular support ring, and the skimming mechanism includes a mounting bracket rotatably mounted on the support ring. A vertical adjusting rod is movably inserted into the mounting bracket. At least one horizontally arranged skimming box is fixed to the bottom of the adjusting rod. One end of the skimming box is in contact with the inner wall of the cooking tank. A skimming groove is constructed on one vertical side of the skimming box. Several liquid passage holes are constructed on the skimming box. A float is fixed to the bottom of the adjusting rod.

[0015] Furthermore, the top of the bearing ring is constructed with an annular groove, and the bottom ball of the mounting frame is connected to a number of evenly distributed rolling balls, all of which roll inside the groove. A control lever is fixed on the mounting frame.

[0016] Furthermore, a plurality of spoilers are fixed on the rotating rod in a rotating array with the rotating rod as the central axis.

[0017] Furthermore, the spoiler has an arc-shaped structure, and the spoiler has a plurality of drag-reducing holes through it.

[0018] Compared with the prior art, the beneficial effects of this utility model are:

[0019] 1. In this solution, by improving the shape of the cooking tank, and through the arc-shaped scraper in the stirring and scraping mechanism driven by the rotating rod, the inner wall of the cooking tank can be effectively scraped to remove the material adhering to the bottom and side walls of the pot, preventing the residue from being repeatedly heated and carbonized to form a char layer. The blade-like structure of the arc-shaped scraper can more effectively scrape off stubborn adhering materials and improve the cleaning effect.

[0020] 2. This solution maintains the heat transfer efficiency of the cooking tank by continuously removing the char layer from the bottom and side walls of the pot, avoiding a decrease in heat conduction efficiency due to the formation of the char layer. Furthermore, the rotation of several arc-shaped scrapers can also stir the hot pot base during the cooking process, thereby improving the energy efficiency of the cooking process.

[0021] 3. The foam removal mechanism in this solution can remove the foam generated during the cooking of hot pot base without the need for manual use of tools such as slotted spoons, thus improving production efficiency and safety. The structural design of the foam removal box and the setting of the float make the foam removal process more efficient. The combination of the foam removal trough and the liquid passage can effectively separate the foam and the base, reducing the loss of the base.

[0022] 4. The baffle plate in this design increases the turbulence during the mixing process, making the hot pot base more evenly heated and mixed during the cooking process, further improving the mixing effect. The design of the drag-reducing hole reduces the resistance during the mixing process and reduces energy consumption. Attached Figure Description

[0023] Figure 1 This is a three-dimensional structural diagram of the present invention;

[0024] Figure 2 This utility model Figure 1 A three-dimensional sectional view;

[0025] Figure 3 This utility model Figure 1 A three-dimensional sectional view from another direction;

[0026] Figure 4 This is a three-dimensional structural diagram of the stirring and scraping mechanism in this utility model;

[0027] Figure 5 This is a three-dimensional structural diagram of the foam-removing mechanism in this utility model.

[0028] In the diagram: 1. Cooking tank; 101. Upper tank body; 102. Lower tank body; 11. Support leg; 12. Discharge pipe; 13. Heating plate; 14. Bearing ring; 141. Slide groove; 2. Stirring and scraping mechanism; 21. Rotating rod; 211. Baffle plate; 212. Drag reduction hole; 22. Arc-shaped scraper; 23. Servo motor; 24. Driving wheel; 25. Driven wheel; 26. Transmission belt; 3. Foam removal mechanism; 31. Mounting bracket; 311. Ball bearing; 312. Control lever; 32. Adjusting rod; 33. Foam removal box; 34. Foam removal trough; 35. Liquid passage hole; 36. Float. Detailed Implementation

[0029] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings.

[0030] This application provides a hot pot base cooking device with an anti-burn mechanism, mainly to solve the problems of existing stirring systems, which are mostly single-axis rotating structures, unable to effectively remove adhering materials from the bottom and side walls of the pot. The residue repeatedly carbonizes upon heating, forming a char layer, reducing heat transfer efficiency and contaminating the base. Furthermore, during the cooking process, the hot pot base is constantly stirred, generating foam, which traditionally requires manual skimming using tools such as slotted spoons, resulting in low efficiency. The following technical solution is provided, which will be discussed in conjunction with... Figures 1-5 Please provide a detailed explanation:

[0031] Example 1:

[0032] A hot pot base cooking device with an anti-burn bottom mechanism mainly includes a cooking tank 1, a stirring and scraping mechanism 2, and a foam skimming mechanism 3, wherein:

[0033] The cooking tank 1 is vertically arranged and has four rectangular support legs 11 installed at the bottom. The top of the cooking tank 1 is open for feeding, and the bottom of the cooking tank 1 has a discharge pipe 12. An electric heating plate 13 is installed at the bottom of the cooking tank 1 for heating the material inside the tank.

[0034] The stirring and scraping mechanism 2 is installed inside the cooking tank 1. The stirring and scraping mechanism 2 is used to stir the hot pot base and can intermittently scrape the inner wall of the cooking tank 1 during the cooking process. The stirring and scraping mechanism 2 effectively removes the material adhering to the inner wall of the tank, prevents the formation of char layer, maintains heat transfer efficiency, and improves production efficiency and base quality.

[0035] The foam skimming mechanism 3 is installed on top of the cooking tank 1 and is used to skim the foam generated during the cooking process of the hot pot base.

[0036] The cooking tank 1 consists of an upper tank body 101 and a lower tank body 102. The upper tank body 101 is cylindrical and the lower tank body 102 is hemispherical. One end of the upper tank body 101 is fixed to the open end of the lower tank body 102. The electric heating plate 13 is installed on the outside of the lower tank body 102.

[0037] During operation, the material is fed into the top opening of the cooking tank 1, heated by the electric heating plate 13, stirred and scraped by the stirring and scraping mechanism 2, and the foam removal mechanism 3 automatically removes the foam. After cooking, the material is discharged through the discharge pipe 12.

[0038] For details, please refer to Figure 2 , Figure 3 and Figure 4 The stirring and scraping mechanism 2 includes a rotating rod 21 rotatably mounted on the inner wall of the cooking tank 1 and located on the center line of the lower tank 102. The rotating rod 21 is horizontally arranged, and several arc-shaped scrapers 22 are fixed on the rotating rod 21 and arranged in a rotating array with the rotating rod 21 as the central axis. The side of the arc-shaped scraper 22 facing away from the opening is in contact with the inner wall of the lower tank 102 to achieve scraping without dead angles. A servo motor 23 is provided on one side of the cooking tank 1. A drive wheel 24 is fixedly sleeved on the output end of the servo motor 23. One end of the rotating rod 21 moves through the cooking tank 1 and is fixedly sleeved with a driven wheel 25. An integrated transmission belt 26 is sleeved between the drive wheel 24 and the driven wheel 25.

[0039] During operation, the servo motor 23 is started, and the drive wheel 24 at its output end drives the driven wheel 25 to rotate through the transmission belt 26, thereby driving the rotating rod 21 to rotate horizontally inside the cooking tank 1. The arc-shaped scraper 22 on the rotating rod 21 rotates accordingly. On the one hand, it stirs the hot pot base material to make it heat evenly. On the other hand, the side of the arc-shaped scraper 22 facing away from the opening is knife-shaped and closely fits the inner wall of the lower tank 102. During the rotation, it intermittently scrapes the inner wall of the tank, effectively removing the material adhering to the tank wall, preventing it from carbonizing and forming a char layer, ensuring heat transfer efficiency, improving the quality of the hot pot base material, and stirring the hot pot base material to improve the cooking effect.

[0040] Further, please refer to Figure 2 , Figure 3 and Figure 5The top of the cooking tank 1 is fixed with an annular bearing ring 14. The skimming mechanism 3 includes a mounting frame 31 rotatably mounted on the bearing ring 14. A vertical adjusting rod 32 is movably inserted on the mounting frame 31. At least one skimming box 33 is fixed at the bottom of the adjusting rod 32 and is arranged horizontally. One end of the skimming box 33 is in contact with the inner wall of the cooking tank 1. A skimming groove 34 is constructed on one of the vertical sides of the skimming box 33. Several liquid passage holes 35 are constructed on the skimming box 33. A float 36 is fixed at the bottom of the adjusting rod 32. The density of the float 36 is less than that of the liquid components of the hot pot base. It can drive the adjusting rod 32 and the skimming box 33 to rise and fall synchronously with the change of liquid level. It should be noted that in this embodiment, the float 36 is a stainless steel hollow float.

[0041] During the cooking process, the foam layer generated on the liquid surface gradually rises. The float 36, driven by buoyancy, moves the adjusting rod 32 and the foam removal box 33 to float, ensuring that the opening end of the foam removal trough 34 is always aligned with the foam accumulation area. The operator manually rotates the mounting bracket 31 to move the foam removal box 33 circumferentially along the inner wall of the cooking tank 1. The foam enters the foam removal box 33 through the foam removal trough 34, and the liquid bottom material flows back into the tank through the liquid passage 35. The foam remains in the foam removal box 33. When the liquid level drops due to evaporation or discharge, the float 36 sinks synchronously to prevent the foam removal box 33 from leaving the effective working range. In this embodiment, the density characteristics of the float 36 ensure that the foam removal box 33 matches the liquid level in real time, and the foam removal rate is ≥98%, which is 4 times more efficient than traditional manual foam removal.

[0042] Furthermore, the top of the bearing ring 14 is constructed with an annular groove 141, and the bottom of the mounting bracket 31 is ball-connected with several evenly distributed rolling balls 311, all of which roll inside the groove 141. A control lever 312 is fixed on the mounting bracket 31.

[0043] During operation, the rotation of the mounting frame 31 is manually controlled by the control lever 312. The ball 311 rolls in the slide groove 141, allowing the mounting frame 31 to rotate smoothly on the bearing ring 14. This drives the adjusting rod 32 and the foam removal box 33 of the foam removal mechanism 3 to rotate in the cooking tank 1, enabling the removal of foam at different positions and improving foam removal efficiency and flexibility. This design makes the operation of the foam removal mechanism 3 more convenient and stable. Through the cooperation of the ball 311 and the slide groove 141, the friction force when the mounting frame 31 rotates is reduced, improving the durability of the equipment and the smoothness of operation, further enhancing production efficiency and ease of operation.

[0044] Example 2:

[0045] Example 2 is a further optimization of Example 1, wherein a plurality of spoilers 211 are fixed on the rotating rod 21 and are arranged in a rotating array with the rotating rod 21 as the central axis.

[0046] The spoiler 211 has an arc-shaped structure, and several drag-reducing holes 212 are formed through the spoiler 211.

[0047] The baffle 211 and drag-reducing hole 212 further optimize the function of the stirring and scraping mechanism 2, improve stirring efficiency and uniformity, reduce stirring resistance and energy consumption, enhance the stability and durability of the equipment, and thus improve overall production efficiency and product quality.

[0048] The following are the specific operating steps for this device:

[0049] First, put the hot pot base into the opening at the top of the cooking tank 1;

[0050] Next, the electric heating plate 13 installed on the outside of the lower tank 102 is activated to heat the material inside the tank. At the same time, the servo motor 23 installed on one side of the cooking tank 1 is activated. The drive wheel 24 at its output end drives the driven wheel 25 to rotate through the transmission belt 26, which in turn drives the rotating rod 21 to rotate horizontally inside the cooking tank 1. The arc-shaped scraper 22 on the rotating rod 21 rotates accordingly. On the one hand, it stirs the hot pot base material to make it heat evenly. On the other hand, the side of the arc-shaped scraper 22 facing away from the opening is knife-shaped and fits tightly against the inner wall of the lower tank 102. During the rotation, it intermittently scrapes the inner wall of the tank to effectively remove the material adhering to the tank wall, prevents it from carbonizing and forming a char layer, ensures heat transfer efficiency, and improves the quality of the hot pot base material.

[0051] During the cooking process, the foam layer generated on the liquid surface gradually rises. The float 36, which has a density less than that of the liquid components of the hot pot base, is driven by buoyancy to lift the adjusting rod 32 and the foam removal box 33, so that the opening end of the foam removal trough 34 is always aligned with the foam-rich area. The operator manually rotates the mounting bracket 31 to move the foam removal box 33 circumferentially along the inner wall of the cooking tank 1. The foam enters the foam removal box 33 through the foam removal trough 34, and the liquid base flows back into the tank through the liquid passage 35. The foam remains in the foam removal box 33. When the liquid level drops due to evaporation or discharge, the float 36 sinks synchronously to prevent the foam removal box 33 from leaving the effective working range.

[0052] Finally, after steaming and cooking, the cooked hot pot base is discharged through the discharge pipe 12 at the bottom of the steaming tank 1.

[0053] The above description is only a preferred embodiment of the present utility model, but the protection scope of the present utility model is not limited thereto. Any equivalent substitutions or changes made by those skilled in the art within the technical scope disclosed in the present utility model, based on the technical solution and the inventive concept of the present utility model, should be included within the protection scope of the present utility model.

Claims

1. A hot pot base cooking device with an anti-burning bottom mechanism, comprising a cooking tank (1), a stirring and scraping mechanism (2), and a skimming mechanism (3), characterized in that, in: The cooking tank (1) is vertically arranged and has four rectangular support legs (11) installed at the bottom. The top of the cooking tank (1) is open and used for feeding. The bottom of the cooking tank (1) has a discharge pipe (12). The bottom of the cooking tank (1) is equipped with an electric heating plate (13) for heating the cooking tank (1). The stirring and scraping mechanism (2) is installed inside the cooking tank (1). The stirring and scraping mechanism (2) is used to stir the hot pot base and can intermittently scrape the inner wall of the cooking tank (1) during the cooking process. The foam skimming mechanism (3) is installed on top of the cooking tank (1) and is used to skim the foam generated during the cooking process of hot pot base.

2. A hot pot base cooking device with an anti-burn bottom mechanism as described in claim 1, characterized in that: The cooking tank (1) consists of an upper tank body (101) and a lower tank body (102). The upper tank body (101) is cylindrical, and the lower tank body (102) is hemispherical. One end of the upper tank body (101) is fixed to the open end of the lower tank body (102), and the electric heating plate (13) is installed on the outside of the lower tank body (102).

3. A hot pot base cooking device with an anti-burn bottom mechanism as described in claim 2, characterized in that: The stirring and scraping mechanism (2) includes a rotating rod (21) rotatably mounted on the inner wall of the cooking tank (1) and located on the center line of the lower tank body (102). The rotating rod (21) is horizontally arranged. Several arc-shaped scrapers (22) are fixed on the rotating rod (21) and arranged in a rotating array with the rotating rod (21) as the central axis. The side of the arc-shaped scraper (22) facing away from the opening is in contact with the inner wall of the lower tank body (102). A servo motor (23) is provided on one side of the cooking tank (1). A drive wheel (24) is fixedly sleeved on the output end of the servo motor (23). One end of the rotating rod (21) movably passes through the cooking tank (1) and is fixedly sleeved with a driven wheel (25). An integral transmission belt (26) is sleeved between the drive wheel (24) and the driven wheel (25).

4. A hot pot base cooking device with an anti-burn bottom mechanism as described in claim 3, characterized in that: The arc-shaped scraper (22) has a knife-edge structure on the side facing away from the opening.

5. A hot pot base cooking device with an anti-burn bottom mechanism according to claim 1, characterized in that: The top of the cooking tank (1) is fixed with an annular support ring (14). The skimming mechanism (3) includes a mounting bracket (31) rotatably mounted on the support ring (14). A vertical adjusting rod (32) is movably inserted on the mounting bracket (31). At least one skimming box (33) is fixed at the bottom of the adjusting rod (32) and is arranged horizontally. One end of the skimming box (33) is in contact with the inner wall of the cooking tank (1). A skimming groove (34) is constructed on one of the vertical sides of the skimming box (33). Several liquid passage holes (35) are constructed on the skimming box (33). A float (36) is fixed at the bottom of the adjusting rod (32).

6. A hot pot base cooking device with an anti-burn bottom mechanism according to claim 5, characterized in that: The top of the bearing ring (14) is constructed with an annular groove (141), and the bottom of the mounting bracket (31) is connected with a number of evenly distributed rolling balls (311). The rolling balls (311) all roll inside the groove (141), and a control lever (312) is fixed on the mounting bracket (31).

7. A hot pot base cooking device with an anti-burn bottom mechanism according to claim 3, characterized in that: A plurality of spoilers (211) are fixed on the rotating rod (21) and arranged in a rotating array with the rotating rod (21) as the central axis.

8. A hot pot base cooking device with an anti-burn bottom mechanism according to claim 7, characterized in that: The spoiler (211) has an arc-shaped structure, and a number of drag-reducing holes (212) are formed through the spoiler (211).

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