Temperature control type multi-section baking equipment for processing ginger and wheat tea
By using the stirring mechanism and temperature regulating components of the temperature-controlled multi-stage roasting equipment, the problem of uneven temperature distribution in ginger and barley tea processing was solved, achieving uniform heating and rapid drying of the materials, avoiding scorching, and improving product quality.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- CHAO FREE CROSS-BORDER GOODS (GUANGDONG) CO LTD
- Filing Date
- 2025-04-10
- Publication Date
- 2026-05-05
AI Technical Summary
In the processing of ginger and barley tea, the raw materials are difficult to stir-fry evenly, causing some unstirred areas to be overheated, resulting in uneven temperature distribution, scorching, and affecting the taste.
The temperature-controlled multi-stage roasting equipment includes a stirring mechanism and a temperature regulating component. By rotating the stirring pan and using multi-stage heating, combined with a temperature sensor and alarm system, it achieves uniform heating and temperature control of the materials, avoiding overheating.
This process ensures uniform drying and shaping of the ginger and barley tea, preventing scorching and guaranteeing the product's taste and quality.
Smart Images
Figure CN224192842U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of roasting equipment technology, and in particular to a temperature-controlled multi-stage roasting equipment for processing ginger, barley, and tea. Background Technology
[0002] Ginger is warm in nature, while barley tea is neutral or slightly cooling. The combination of the two can neutralize their properties, making it suitable for people with different constitutions. It is especially effective in relieving stomach pain and bloating caused by spleen and stomach deficiency.
[0003] When processing ginger barley tea, it is often stir-fried with rice to remove greasiness. However, the inventor discovered during the daily processing of ginger barley tea that since the raw materials of ginger barley tea are chopped ginger, barley and rice, the individual items are small and it is difficult to stir them all over during the stir-frying process. This results in some of the unstirred ingredients being overheated, making it difficult to control the temperature distribution evenly, and ultimately causing the whole thing to burn. Utility Model Content
[0004] The purpose of this invention is to address the shortcomings of existing technologies by proposing a temperature-controlled multi-stage roasting device for processing ginger and barley tea.
[0005] To achieve the above objectives, the present invention adopts the following technical solution: a temperature-controlled multi-stage roasting device for processing ginger and barley tea, including a stir-frying mechanism. The stir-frying mechanism is mounted on a base plate via upright arms, and can rotate between two upright arms. The base plate is placed above a heat source (which can be an electric furnace or a gas stove). The base plate is U-shaped and can clamp the heat source to heat the stir-frying pan. The stir-frying mechanism includes a rotatable stir-frying pan. Ginger shreds, barley, and rice are placed in the stir-frying pan, and the heat generated by the heat source is used to dry the ginger shreds, barley, and rice, ultimately stir-frying and drying them into shape.
[0006] The above components achieve the following effects: When processing barley and ginger tea, first put the washed ginger shreds, barley, and rice into a stir-frying pan, then turn on the heat source (turn on an electric stove or gas stove) to heat the stir-frying pan. The stir-frying pan rotates while heating to ensure that the internal materials are heated evenly and eventually dried into tea. The temperature of the heat source can be controlled by visually observing the color change of the materials (when the materials turn yellow, it means they are almost cooked) (lower the electric stove setting or reduce the gas stove flame). This achieves the effect of first stir-frying at high temperature to quickly dehydrate and then cooling down to bake and shape. Using a multi-stage heating method (i.e., first high temperature and then lower temperature) can ensure that the materials dry quickly and avoid burning during shaping due to excessive temperature (burnt barley and ginger tea tastes bitter and is not suitable for drinking).
[0007] Preferably, it includes a lower shell, which is rotatably connected to a vertical arm via a pivot. The upper end of the lower shell is provided with an arc-shaped groove, in which the stir-fry pan is placed. The bottom of the stir-fry pan rotates on the lower shell via a rotating rod. The bottom of the lower shell is open, and a counterweight is fixedly installed on the back of the lower shell.
[0008] The above components achieve the following effects: the upper and lower shells clamp the wok to restrict its rolling and prevent it from shaking; secondly, the upper and lower shells also separate the hot wok to prevent accidental contact and burns; the heat source can be directly heated by the opening at the bottom of the lower shell; and the counterweight on the back increases the weight on the back to ensure that the wok is always tilted up.
[0009] Preferably, a motor (which may be a Chino DF-6 (750W)) is mounted above the counterweight via a bracket, and the output shaft of the motor drives the rotating rod to rotate. A heat insulation pad (which may be ceramic fiber) is provided between the counterweight and the motor.
[0010] The effects achieved by the above components are as follows: the motor can drive the wok to rotate and heat the stir-frying materials; the counterweight is set below the motor to prevent the heat source from directly heating the motor; secondly, the heat insulation pad can also provide heat insulation protection for the motor; finally, the motor itself is a high temperature resistant motor, so the temperature is unlikely to affect the normal operation of the motor; the motor power line and control line can be connected to the motor through a high temperature resistant flexible sleeve.
[0011] Preferably, the lower shell is covered by an upper shell, which is fixed to the lower shell by bolts. The stir-fry pan rotates between the upper and lower shells. Rollers are rotatably installed on one side of both the upper and lower shells, and multiple rollers clamp the stir-fry pan.
[0012] The effect achieved by the above-mentioned components is to limit the rolling of the wok and prevent it from shaking.
[0013] Preferably, a pad is fixedly connected to the bottom of the upright arm. Under normal conditions, the back of the upper and lower shells is heavier than the front. Therefore, the upper and lower shells will rotate on the upright arm with the help of the pivot to lift the front. When the upper and lower shells are lifted, the pad supports the bottom of the upper and lower shells to limit the degree of lifting.
[0014] Preferably, a turntable is fixedly connected to the free end of the rotating shaft.
[0015] The effect achieved by the above-mentioned components is that when it is necessary to pour out roasted materials, the turntable can be turned by hand to tilt the wok with the opening facing downwards to complete the stir-frying.
[0016] Preferably, the interior of the stir-fry pan is evenly provided with multiple baffles, and the multiple baffles are located on the same straight line.
[0017] The effect achieved by the above-mentioned components is as follows: by setting the baffle plate, the material can be prevented from slipping in the pot when the wok is rotating and always stays at the bottom and difficult to stir-fry. The baffle plate can carry the material with it as the wok rotates to a high place and then fall down to achieve the stir-frying effect. The wok of this application can be cylindrical or spherical.
[0018] Preferably, a blocking component is provided at the port of the stir-fry pan, wherein the blocking component includes a retaining ring, wherein the retaining ring is adapted to be locked in the inner cavity of the opening of the stir-fry pan, and a circular baffle is fitted on the position of the retaining ring outside the stir-fry pan, wherein the circular baffle and the retaining ring are integrally formed, and a blocking ring is fixedly connected inside the retaining ring, wherein the inner ring of the blocking ring is bent toward the inner bottom wall of the stir-fry pan, wherein a square groove is formed on the surface of the retaining ring, and an outwardly bent card is fixedly connected to the inner wall of the square groove (the card itself is elastic to keep it completely pressed against the inner wall of the stir-fry pan).
[0019] The above components achieve the following effects: by using the retaining ring to fix the blocking ring at the opening of the wok, the material can be prevented from splashing out during the rotation of the wok. The clip can press the retaining ring into the wok (and it is also easy to remove; the retaining ring can be pulled out with force).
[0020] Preferably, the wok has an annular groove inside, which, together with the card, can further limit the positioning of the retaining ring.
[0021] Preferably, it also includes a temperature regulating component, which includes a pipeline fixed to the upper end of the upper shell. One end of the pipeline is connected to an air pump, and the other end of the pipeline is connected to a nozzle through a connector. A temperature sensor is inserted into the free end of the nozzle. The temperature sensor and the nozzle are fixed and the nozzle is sealed. The nozzle has a nozzle opening on its surface inside the wok. The cable of the temperature sensor can be inserted through a hole in the pipeline surface and run in the nozzle. When the temperature sensor detects that the temperature exceeds a set threshold, it transmits a signal to the processor. The processor receives the signal and transmits it to the alarm to trigger an alarm. At this time, the heat source temperature is manually adjusted to avoid the temperature from being too high and causing the wok to burn.
[0022] Compared with the prior art, the advantages and positive effects of this utility model are as follows:
[0023] In this invention, when processing barley and ginger tea, the washed ginger shreds, barley, and rice are first put into a stir-frying pan. Then, the heat source is turned on to heat the stir-frying pan. The stir-frying pan rotates while heating to ensure that the internal materials are heated evenly and eventually dried into tea. The temperature of the heat source can be controlled by observing the color change of the materials with the naked eye. This achieves the goal of first stir-frying at high temperature to quickly dehydrate and then cooling and baking to shape. The multi-stage heating method can ensure that the materials are dried quickly and avoid scorching due to excessive temperature during shaping. Attached Figure Description
[0024] Figure 1 This utility model presents a three-dimensional structural diagram of a temperature-controlled multi-stage roasting device for processing ginger, barley, and tea.
[0025] Figure 2 This is a schematic diagram of the stir-frying process in this utility model;
[0026] Figure 3 This is a schematic diagram of the tilting state in this utility model;
[0027] Figure 4 In this utility model Figure 2 A diagram of the back of the building;
[0028] Figure 5 This is a schematic diagram of the blocking component in this utility model;
[0029] Figure 6 This is a cross-sectional schematic diagram of the nozzle in this utility model.
[0030] Legend: 1. Base plate; 2. Vertical arm; 3. Stir-frying mechanism; 31. Lower shell; 32. Upper shell; 33. Roller; 34. Stir-frying pan; 35. Baffle plate; 36. Rotating shaft; 37. Pad; 38. Turntable; 4. Temperature control component; 41. Pipeline; 42. Connector; 43. Nozzle; 44. Temperature sensor; 45. Nozzle; 5. Counterweight; 6. Baffle component; 61. Annular groove; 62. Snap ring; 63. Baffle; 64. Baffle ring; 65. Square groove; 66. Card; 7. Motor. Detailed Implementation
[0031] Example 1: A temperature-controlled multi-stage roasting device for ginger and barley tea processing includes a stir-frying mechanism 3, which is mounted on a base plate 1 via upright arms 2. The stir-frying mechanism 3 can rotate between two upright arms 2. The base plate 1 is placed above a heat source (which can be an electric stove or a gas stove). The base plate 1 is U-shaped and can clamp the heat source to heat the stir-frying pan 34. The stir-frying mechanism 3 includes a rotatable stir-frying pan 34. Ginger shreds, barley, and rice are placed in the stir-frying pan 34, and the heat generated by the heat source dries the ginger shreds, barley, and rice. Finally, the pan is stir-fried and dried to shape. The lower shell 31 is rotatably connected to the upright arms 2 via a rotating shaft 36. The upper end of the lower shell 31 is provided with an arc groove, in which the stir-frying pan 34 is placed. The bottom of the stir-frying pan 34 rotates on the lower shell 31 via a rotating rod. The bottom of the lower shell 31 is open, and a counterweight 5 is fixedly installed on the back of the lower shell 31. A motor 7 is mounted above the counterweight 5 via a bracket. It can be a Chino DF-6 (750W). The output shaft of motor 7 drives the rotating rod to rotate. A heat insulation pad (which can be ceramic fiber) is placed between the counterweight 5 and motor 7. The lower shell 31 is covered by an upper shell 32, which is fixed to the lower shell 31 by bolts. The stir-fry pan 34 rotates between the upper shell 32 and the lower shell 31. Rollers 33 are rotatably installed on one side of both the upper shell 32 and the lower shell 31. Multiple rollers 33 clamp the stir-fry pan 34. The bottom of the upright arm 2 A pad 37 is fixedly connected. Under normal conditions, the back of the upper shell 32 and the lower shell 31 are heavier than the front. Therefore, the upper shell 32 and the lower shell 31 will rotate on the vertical arm 2 with the help of the rotating shaft 36 to lift the front. When the upper shell 32 and the lower shell 31 are lifted, the pad 37 supports the bottom of the upper shell 32 and the lower shell 31 to limit the degree of lifting. A turntable 38 is fixedly connected to the free end of the rotating shaft 36. Multiple baffles 35 are evenly arranged inside the wok 34, and the multiple baffles 35 are located on the same straight line.
[0032] The working principle is as follows: When processing barley and ginger tea, first, put the washed ginger shreds, barley, and rice into the stir-frying pan 34. Then, turn on the heat source (electric stove or gas stove) to heat the stir-frying pan 34. The stir-frying pan 34 rotates while heating to ensure that the materials inside are heated evenly and eventually dried into tea. The temperature of the heat source can be controlled by visually observing the color change of the materials (when the materials turn yellow, it means they are almost cooked) (lower the electric stove setting or reduce the gas stove flame) to achieve the desired effect. After rapid dehydration through high-temperature stir-frying, the mixture is cooled and baked into shape. The multi-stage heating method (high temperature followed by lower temperature) ensures rapid drying of the material and prevents scorching during shaping (scorched ginger and barley tea tastes bitter and is unsuitable for drinking). The upper shell 32 and lower shell 31 clamp the stirring pan 34, restricting its movement and preventing it from shaking. Furthermore, the clamping action of the upper and lower shells also separates the hot stirring pan 34, preventing accidental contact and burns. The heat source can... The bottom opening of the lower shell 31 directly heats the stir-fry pan 34. The counterweight 5 is set on the back to increase the weight of the back and ensure that the stir-fry pan 34 is always in an upturned state. The motor 7 can drive the stir-fry pan 34 to rotate and heat and stir-fry the materials. The counterweight 5 is set below the motor 7 to avoid the heat source directly heating the motor 7. Secondly, the heat insulation pad can also insulate and protect the motor 7. Finally, the motor 7 itself is a high temperature resistant motor, so the temperature is unlikely to affect the normal operation of the motor 7. The power cord and control cord of the motor 7 can be connected to the motor 7 through a high temperature resistant flexible sleeve. The setting of the baffle plate 35 can prevent the materials from slipping in the pan when the stir-fry pan 34 is rotating and keep them at the bottom, making it difficult to stir-fry. The baffle plate 35 can carry the materials with the rotation of the stir-fry pan 34 to a high position and then fall down to achieve the stir-frying effect. The stir-fry pan 34 of this application can be cylindrical or spherical. When it is necessary to pour out the roasted materials, the turntable 38 can be turned by hand to tilt the stir-fry pan 34 with the opening facing down to complete the stir-frying.
[0033] In Example 2, a blocking member 6 is provided at the port of the stir-fry pan 34. The blocking member 6 includes a retaining ring 62, which is adapted to be locked in the inner cavity of the opening of the stir-fry pan 34. A circular baffle 63 is fitted around the retaining ring 62 outside the stir-fry pan 34. The circular baffle 63 and the retaining ring 62 are integrally formed. A blocking ring 64 is fixedly connected inside the retaining ring 62. The inner ring of the blocking ring 64 is bent toward the inner bottom wall of the stir-fry pan 34. A square groove 65 is formed on the surface of the retaining ring 62. An outwardly bent card 66 is fixedly connected to the inner wall of the square groove 65 (the card 66 itself is elastic and keeps it completely pressed against the inner wall of the stir-fry pan 34).
[0034] Working principle: The retaining ring 62 is used to fix the blocking ring 64 at the opening of the wok 34, which can prevent the material from splashing out during the rotation of the wok 34. The card 66 can press the retaining ring 62 into the wok 34 (and it is also easy to remove; the retaining ring 62 can be pulled out with force). The wok 34 has a ring groove 61, which, together with the card 66, can further limit the retaining ring 62.
[0035] Example 3, based on Example 1 or 2, further includes a temperature regulating component 4, wherein the temperature regulating component 4 includes a pipe 41, the pipe 41 is fixed to the upper end of the upper shell 32, one end of the pipe 41 is connected to an air pump, and the other end of the pipe 41 is connected to a nozzle 43 through a connector 42. A temperature sensor 44 is inserted into the free end of the nozzle 43. The temperature sensor 44 and the nozzle 43 are fixed and the nozzle 43 is sealed. The nozzle 43 has a nozzle 45 on the surface inside the stir-fry pan 34.
[0036] The working principle is as follows: cold air from the outside is injected into the stir-fry pan 34 through the air pump along the pipe 41 and the nozzle 43. On the one hand, this can prevent the temperature in the stir-fry pan 34 from getting too high, and on the other hand, it can also impact the material inside the stir-fry pan 34 to assist in stir-frying. When the cable of the temperature sensor 44 is inserted through the hole on the surface of the pipe 41 and runs in the nozzle 43, the temperature sensor 44 will detect that the temperature exceeds the set threshold and transmit the signal to the processor. The processor receives the signal and transmits it to the alarm to trigger an alarm. At this time, the heat source temperature is manually adjusted to avoid the pan from burning due to excessive temperature.
[0037] It should be noted that high-temperature resistant materials (preferably stainless steel) are used in this application. Since the method of controlling the speed of motor 7 is a conventional technical means, the principle of controlling motor 7 is not described in detail in this application. Temperature sensor 44 sets a temperature measurement threshold. When the threshold is exceeded, the alarm is triggered by the processor. This is a conventional temperature alarm module. Therefore, the principle is not described in detail in this application.
[0038] The above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model in any other way. Any person skilled in the art may use the disclosed technical content to make changes or modifications to create equivalent embodiments for application in other fields. However, any simple modifications, equivalent changes, and modifications made to the above embodiments based on the technical essence of this utility model, without departing from the scope of the utility model's technical solution, still fall within the protection scope of this utility model's technical solution. In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. For those skilled in the art, the specific meaning of the above terms in this utility model can be understood through specific circumstances.
Claims
1. A temperature-controlled multi-stage roasting equipment for processing ginger and barley tea, characterized in that: The stir-frying mechanism (3) is mounted on a base plate (1) via two upright arms (2). The stir-frying mechanism (3) can rotate between two upright arms (2). The base plate (1) is placed above a heat source. The stir-frying mechanism (3) includes a rotatable stir-frying pan (34). Ginger shreds, barley, and rice are placed in the stir-frying pan (34), and the stir-frying pan (34) is heated by the heat source.
2. The temperature-controlled multi-stage roasting equipment for ginger and barley tea processing according to claim 1, characterized in that: Includes a lower shell (31), which is rotatably connected to the upright arm (2) via a pivot (36). The upper end of the lower shell (31) is provided with an arc groove, in which a stir-fry pan (34) is placed. The bottom of the stir-fry pan (34) rotates on the lower shell (31) via a rotating rod. The bottom of the lower shell (31) is open, and a counterweight (5) is fixedly installed on the back of the lower shell (31).
3. The temperature-controlled multi-stage roasting equipment for ginger and barley tea processing according to claim 2, characterized in that: A motor (7) is mounted on the top of the counterweight (5) via a bracket. The output shaft of the motor (7) drives the rotating rod to rotate. A heat insulation pad is provided between the counterweight (5) and the motor (7).
4. The temperature-controlled multi-stage roasting equipment for ginger and barley tea processing according to claim 2, characterized in that: The lower shell (31) is covered by an upper shell (32), which is fixed to the lower shell (31) by bolts. The stir-fry pan (34) rotates between the upper shell (32) and the lower shell (31). Rollers (33) are rotatably installed on one side of both the upper shell (32) and the lower shell (31), and multiple rollers (33) clamp the stir-fry pan (34).
5. The temperature-controlled multi-stage roasting equipment for ginger and barley tea processing according to claim 2, characterized in that: The bottom of the support arm (2) is fixedly connected to a pad (37). Under normal conditions, the back of the upper shell (32) and the lower shell (31) are heavier than the front. Therefore, the upper shell (32) and the lower shell (31) will rotate on the support arm (2) with the help of the pivot (36) to lift the front. When the upper shell (32) and the lower shell (31) are lifted, the pad (37) supports the bottom of the upper shell (32) and the lower shell (31) to limit the degree of lifting.
6. The temperature-controlled multi-stage roasting equipment for ginger and barley tea processing according to claim 2, characterized in that: The free end of the rotating shaft (36) is fixedly connected to a turntable (38).
7. The temperature-controlled multi-stage roasting equipment for ginger and barley tea processing according to claim 2, characterized in that: The inside of the stir-fry pan (34) is evenly provided with multiple baffles (35), and the multiple baffles (35) are located on the same straight line.