Hot pot powder curing device

Abstract

The utility model relates to the technical field of hot pot powder curing, and discloses a hot pot powder curing device which comprises a water tank and a cross rod, a plurality of electric heaters are installed on the surface of the inner wall of the lower portion of the water tank, the cross rod is longitudinally fixed to the upper portion of the inner side edge of the water tank, and a plurality of vertical rods are vertically installed and fixed to the upper portion of the cross rod and are parallel to one another. Three rotating rods are longitudinally and rotatably installed in the water tank on the side edge of the transverse rod, a plurality of guide rollers are installed on the outer ring of each rotating rod, annular guide grooves are formed in the outer rings of the guide rollers in a surrounding mode, and the number of the guide rollers on the outer rings of the rotating rods is the same. According to the technical scheme, the plurality of vertical rods are arranged on the inner side edge of the water tank, vermicelli extruded by an extruder die can be separated through the vertical rods, and then the vermicelli is separately conveyed through the guide rollers separated on the surface of the rotating rod, so that the vermicelli can be prevented from being in contact with one another in the whole curing process, and the production efficiency is improved. Therefore, the situation that the vermicelli is stuck together is avoided.

Description

Technical Field

[0001] This utility model relates to the field of hot pot rice noodle cooking technology, specifically a hot pot rice noodle cooking device. Background Technology

[0002] Hot pot noodles are a specialty of Sichuan and Chongqing, made primarily from sweet potato noodles. They have a smooth and chewy texture, don't fall apart even after prolonged cooking, and fully absorb the spicy and savory flavors of the hot pot broth. To eat, the noodles are briefly cooked in the boiling hot pot, then served with minced garlic, cilantro, sesame oil, and other condiments. Each bite releases a burst of spicy flavor on the tongue, serving as both a filling main dish and a unique taste experience. It's a must-order snack for hot pot lovers. During production, to facilitate rapid cooking, the hot pot noodles undergo a cooking process after being extruded into strips using a mold.

[0003] Existing technology allows freshly extruded rice noodles to be cooked directly in a cooking pot. However, since the extruded noodles are not fully shaped, they tend to stick together during transport, which is inconvenient for subsequent processing. Therefore, we propose a cooking device for hot pot rice noodles. Utility Model Content

[0004] The purpose of this invention is to provide a hot pot rice noodle cooking device. By setting multiple vertical rods on the inner side of the water tank, the rice noodles extruded by the extruder die can be separated by the vertical rods. Then, the rice noodles are separated and transported separately by the guide rollers on the rotating rod surface. Throughout the cooking process, the rice noodles can avoid contact with each other, thereby preventing the rice noodles from sticking together and solving the problems mentioned in the background art.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a hot pot rice noodle cooking device, comprising a water tank and a crossbar. Multiple electric heaters are installed on the lower inner wall surface of the water tank. The crossbar is longitudinally fixed above the inner side of the water tank. Multiple vertical rods are installed and fixed above the crossbar, and these vertical rods are arranged parallel to each other. Three rotating rods are longitudinally rotatably installed inside the water tank on the side of the crossbar. Multiple guide rollers are installed on the outer ring of each rotating rod. The outer ring of each guide roller has an annular guide groove. The number of guide rollers on the outer ring of each rotating rod is the same, and the number of guide rollers on the outer ring of a single rotating rod is one less than the number of vertical rods. The guide rollers are positioned on the side between adjacent vertical rods.

[0006] By adopting the above technical solution, the extruded noodles are first separated by vertical rods before being transported into the water tank, and then guided by guide rollers separated by rotating rod surfaces. Throughout the entire cooking process, the noodles are prevented from contacting each other, thus preventing them from sticking together during transport and cooking.

[0007] Optionally, the vertical rod is fixed above the horizontal bar by means of a first sliding sleeve at its bottom that can be slidably placed on the outer ring of the horizontal bar, and the surface of the first sliding sleeve is connected by a first locking bolt whose end abuts against the surface of the horizontal bar by a screw connection.

[0008] By adopting the above technical solution, the spacing of the vertical rods can be adjusted by sliding the sleeve. When cooking vermicelli of different widths, the vertical rods can be adjusted to different spacings to prevent vermicelli that is too wide from sticking together.

[0009] Optionally, a second sliding sleeve is fixed to the side of the guide roller and fitted onto the outer ring of the rotating rod. Both the guide roller and the second sliding sleeve can be slidably fitted onto the outer ring of the rotating rod. A second locking bolt with its end abutting against the surface of the rotating rod is connected to the surface of the second sliding sleeve by a screw connection.

[0010] By adopting the above technical solution, the spacing of the guide rollers can also be adjusted, thereby adapting to the guiding and transmission of the noodles when the vertical rod is adjusted.

[0011] Optionally, a stop bar is longitudinally fixed inside the water tank on the side of the crossbar. The height of the stop bar is greater than the height of the crossbar, and the stop bar is in contact with the side surface of the vertical bar.

[0012] By adopting the above technical solution, when the vermicelli passes between the vertical bars, the barrier prevents the vermicelli from falling and getting stuck in the first sliding sleeve and other structures at the bottom of the vertical bar.

[0013] Optionally, a drain pipe communicating with the interior of the water tank is connected to the lower side of the tank, and a sealing cap is screwed onto the end of the drain pipe.

[0014] By adopting the above technical solution, water is discharged from the drain pipe after use.

[0015] Optionally, the height of the pivot farthest from the crossbar can be greater than the height of the other two pivots.

[0016] By adopting the above technical solution, when the vermicelli is transported to the farthest position inside the water tank, its height is raised, which makes it easier for the traction equipment to pull it out.

[0017] Compared with the prior art, the beneficial effects of the technical solution of this application are as follows:

[0018] 1. The technical solution of this application has multiple vertical rods set on the inner side of the water tank. The noodles extruded by the extruder die can be separated by the vertical rods, and then the guide rollers separated on the rotating rod surface can separate and transport the noodles separately. Throughout the cooking process, the noodles can avoid contact with each other, thereby avoiding the situation where the noodles stick together.

[0019] 2. The technical solution of this application allows for adjustment of the spacing between vertical rods and the spacing between guide rollers. When cooking wider noodles, the spacing between adjacent vertical rods and adjacent guide rollers can be increased to prevent larger areas of noodles from sticking together.

[0020] 3. The technical solution of this application has a stop bar fixed at the high side of the horizontal bar and in contact with the surface of the vertical bar, which can prevent the vermicelli from being stuck by contacting the first sliding sleeve and other structures at the bottom of the vertical bar during transmission. Attached Figure Description

[0021] Other features, objects, and advantages of this invention will become more apparent from the following detailed description of non-limiting embodiments with reference to the accompanying drawings:

[0022] Figure 1 This is a schematic diagram of the overall structure of the hot pot rice noodle cooking device of this utility model;

[0023] Figure 2 This utility model relates to a hot pot rice noodle cooking device. Figure 1 Detailed structural diagram of point A in the diagram;

[0024] Figure 3 This is a schematic diagram of the guide roller and its installation structure of the hot pot rice noodle cooking device of this utility model.

[0025] In the diagram: 1. Water tank; 11. Electric heater; 12. Drain pipe; 2. Horizontal bar; 21. Vertical bar; 211. First sliding sleeve; 212. First locking bolt; 3. Rotating rod; 4. Guide roller; 41. Guide groove; 42. Second sliding sleeve; 421. Second locking bolt; 5. Stop bar. Detailed Implementation

[0026] Please see Figure 1-3 This utility model provides a technical solution: a hot pot noodle cooking device, including a water tank 1 and a crossbar 2. Multiple electric heaters 11 are installed on the lower inner wall surface of the water tank 1. When clean water is injected into the water tank 1, the electric heaters 11 can be activated to boil the water for cooking hot pot noodles. A drain pipe 12 connected to the lower side of the water tank 1 and communicating with its interior is connected to the drain pipe 12. A sealing cap is screwed to the end of the drain pipe 12. After use, the water can be drained to the outside of the water tank 1 after the water has cooled to a safe temperature by unscrewing the sealing cap.

[0027] The crossbar 2 is fixed longitudinally to the upper left side inside the water tank 1, and a vertical bar 21 is installed and fixed above the crossbar 2. Multiple vertical bars 21 are set and are parallel to each other. When the vermicelli is extruded from the extruder, it can pass through the vertical bars 21 to separate the vermicelli. Then it is sent into the water tank 1 and immersed in water to be cooked, so as to prevent the vermicelli from sticking together during the cooking process. The end of the vermicelli is also connected to the traction device, which can gradually pull the vermicelli to the right.

[0028] Inside the water tank 1 on the right side of the crossbar 2, three rotating rods 3 are also longitudinally rotatable. Each rotating rod 3 has multiple guide rollers 4 installed on its outer ring. The outer ring of the guide rollers 4 is surrounded by annular guide grooves 41. The number of guide rollers 4 on the outer ring of each rotating rod 3 is the same, and the number of guide rollers 4 on the outer ring of a single rotating rod 3 is one less than the number of vertical rods 21. With this setting, the vertical rods 21 can separate the noodles with one less number of them, and then the noodles are guided and transported using guide rollers 4 with one less number of them (for example, when there are 7 extruded noodles, 8 vertical rods 21 are needed so that one noodle is placed between every two vertical rods 21, and then 7 guide rollers 4 can be used to guide and transport the noodles). The noodles are placed in the guide grooves 41 of the guide rollers 4 and guided to the right.

[0029] Since the width of vermicelli varies with different specifications, when the width of the vermicelli is relatively large, if the vermicelli strips after the vertical rod 21 is separated are too close together, the vermicelli strips will easily come into contact and stick together. Therefore, a first sliding sleeve 211 is welded and fixed to the bottom of the vertical rod 21, so that the vertical rod 21 is fixed above the horizontal rod 2 by sliding the first sliding sleeve 211 at its bottom on the outer ring of the horizontal rod 2. The first sliding sleeve 211 can adjust the distance between adjacent vertical rods 21 by sliding in the outer ring of the horizontal rod 2. The surface of the first sliding sleeve 211 is also connected by a first locking bolt 212 whose end abuts against the surface of the horizontal rod 2 by screwing, so that the first sliding sleeve 211 and the vertical rod 21 can be locked and fixed in position by the first locking bolt 212 after the position of the first sliding sleeve 211 and the vertical rod 21 is adjusted.

[0030] To allow the guide roller 4 to be adjusted to accommodate the position adjustment of the vertical rod 21, a second sliding sleeve 42 is fixed to the side of the guide roller 4 and fitted onto the outer ring of the rotating rod 3. Both the guide roller 4 and the second sliding sleeve 42 can be slidably fitted onto the outer ring of the rotating rod 3, thereby allowing the position of the guide roller 4 to be adjusted and ensuring that the adjusted guide roller 4 is positioned on the right side between adjacent vertical rods 21. The surface of the second sliding sleeve 42 is connected by a second locking bolt 421 whose end abuts against the surface of the rotating rod 3 through a screw connection, which can lock the position of the guide roller 4 after adjustment. In addition, the height of the rightmost rotating rod 3 is greater than the height of the other two rotating rods 3, so that when the powder is transported to the right side, it can be raised to facilitate its end being pulled by the traction device.

[0031] Furthermore, a baffle 5 is longitudinally fixed inside the water tank 1 on the side of the crossbar 2. The height of the baffle 5 is greater than the height of the crossbar 2, and the baffle 5 is in contact with the side surface of the vertical bar 21. This can prevent the vermicelli from being stuck by contacting the first sliding sleeve 211 and other structures at the bottom of the vertical bar 21 when it is being transported to the right between the vertical bars 21.

[0032] In use, the water tank 1 is placed on the side of the hot pot powder extruder. The extruded hot pot powder passes between adjacent vertical rods 21, and then passes over different rotating rods 3 in sequence, so that the separated hot pot powder is placed in the guide groove 41 of the guide roller 4. It is then conveyed to the right and finally connected to the traction equipment. Sufficient clean water is added to the water tank 1 to ensure that the hot pot powder in the guide groove 41 of the guide roller 4 supported on the surface of the rotating rod 3 can be completely immersed in water. The control switch of the electric heater 11 is connected to the power supply. After starting, the water is boiled. When the hot pot powder is extruded and conveyed to the right, it will first separate under the action of the vertical rod 21. Then, in the separated state, it is guided to the right by the guide groove 41 on the surface of the guide roller 4. The hot pot powder is cooked when it passes through the boiling water in the water tank 1. Then, it is conveyed to the right by the slightly higher rotating rod 3 on the right to the subsequent cooling and cutting equipment for further processing.

Claims

1. A hot pot powder curing device, comprising a water tank (1) and a crossbar (2), a plurality of electric heaters (11) are mounted on the lower inner wall surface of the water tank (1), characterized in that: The horizontal rod (2) is longitudinally fixed above the inner side of the water tank (1), and the upper vertical installation of the horizontal rod (2) is fixed with a vertical rod (21), which is provided with a plurality of and parallel to each other; The horizontal rod (2) is longitudinally rotatable installed with three rotating rods (3) in the inside of the water tank (1), and the outer circle of each rotating rod (3) is installed with a plurality of guide rollers (4), and the outer circle of the guide roller (4) is surrounded by an annular guide groove (41), the number of guide rollers (4) on the outer circle of each rotating rod (3) is the same, and the number of guide rollers (4) on the outer circle of a single rotating rod (3) is less than the number of vertical rods (21) by one, and the guide roller (4) is arranged between the adjacent vertical rods (21).

2. The hot pot powder cooking apparatus according to claim 1, characterized by: The vertical rod (21) is slidably sleeved on the outer circle of the horizontal rod (2) through the bottom first sliding sleeve (211) to be fixed above the horizontal rod (2), and the first locking pin (212) is connected to the surface of the first sliding sleeve (211) by screwing and abutting to the surface of the horizontal rod (2).

3. The hot pot powder cooking apparatus according to claim 1, characterized by: The side of the guide roller (4) is fixed with a second sliding sleeve (42) sleeved on the outer circle of the rotating rod (3), and the guide roller (4) and the second sliding sleeve (42) are slidably sleeved on the outer circle of the rotating rod (3), and the second locking pin (421) is connected to the surface of the second sliding sleeve (42) by screwing and abutting to the surface of the rotating rod (3).

4. The hot pot powder cooking apparatus according to claim 2, characterized by: The horizontal rod (2) is longitudinally fixed with a stop rod (5) in the inside of the water tank (1), the height of the stop rod (5) is greater than the height of the horizontal rod (2), and the stop rod (5) is in contact with the side surface of the vertical rod (21).

5. The hot pot powder cooking apparatus according to claim 1, characterized by: The side of the water tank (1) is connected with a drain pipe (12) communicated with the inside of the water tank (1), and the end of the drain pipe (12) is connected with a sealing cover.

6. The hot pot powder cooking apparatus according to claim 1, characterized by: The height of the rotating rod (3) away from the horizontal rod (2) is greater than the height of the other two rotating rods (3).

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