Stirring blade for stirring food materials in frying pan

Abstract

The utility model provides a stirring blade for stirring food materials in a frying pan, which comprises at least one scraping plate which is arranged on the stirring blade and is used for scraping the food materials adhered on the inner wall of the pan, a plurality of stirring blades are arranged, a blind groove which extends from the head part to the tail part is arranged on the end surface of the outer edge of at least one stirring blade, and the scraping plate is used for scraping the food materials adhered on the inner wall of the pan. And the scraping plate is mounted in the blind groove in a quick insertion manner, and the scraping plate is an elastic piece made of a wear-resistant and high-temperature-resistant material. By means of the scraping plate, food materials adhered to the inner wall of the frying pan can be scraped off instantly, it is guaranteed that no food materials are retained on the inner wall of the pan, and therefore the problems that due to the fact that the food materials are adhered to the pan or even burnt, the food materials are heated unevenly, and the quality of fried dishes is low are solved.

Description

Technical Field

[0001] This utility model relates to the field of intelligent cooking equipment, and in particular to a stirring blade for stirring ingredients in a wok. Background Technology

[0002] Existing smart cooking appliances typically use woks with a non-stick coating on the inner wall and a stirring blade installed inside. The blade has a gap between itself and the inner wall (to prevent scratching the coating), and its sole function is to stir-fry food. However, during cooking, some food inevitably adheres to the inner wall. Since it cannot be scraped off by the stirring blade, this food will burn or even char (i.e., scorching) as heating time increases. This is especially true when stir-frying marinated foods (such as meat slices marinated in starch) or foods with high protein content, which are more prone to sticking to the inner wall. This results in uneven and insufficient heating of the food, directly affecting the quality of the dish and making the wok difficult to clean. Furthermore, for coated woks, the coating material necessitates frequent replacements, resulting in a short lifespan. Therefore, finding a stirring blade that can be used in uncoated woks and effectively scrape off food adhering to the inner wall is a problem that urgently needs to be solved in the industry. Summary of the Invention

[0003] The technical problem to be solved by this utility model is to provide a stirring blade for stirring food in a wok that is easy to disassemble and clean, can be used in uncoated woks, and can effectively scrape off food from the wok wall.

[0004] To solve the above-mentioned technical problems, the technical solution adopted by this utility model is as follows:

[0005] A stirring blade for stirring food in a wok is provided, including at least one scraper mounted on the stirring blade for scraping off food adhering to the inner wall of the wok. The number of stirring blades is multiple. At least one stirring blade has a blind groove extending from the head to the tail on the end face of its outer edge. A scraper is installed in the blind groove in a quick-connect manner. The scraper is an elastic element made of wear-resistant and high-temperature resistant material.

[0006] Preferably, the scraper is made of food-grade polytetrafluoroethylene or PEEK.

[0007] Preferably, the stirring blade is made of food-grade stainless steel.

[0008] Preferably, the outer edge of the scraper is positioned outside the outer edge of the stirring blade.

[0009] Preferably, the scraper is an arc-shaped strip with its center of curvature facing inward.

[0010] Preferably, a silicone sleeve with a strip-shaped groove is provided in the blind groove, and the inner side of the scraper is inserted into the strip-shaped groove.

[0011] This invention achieves effective stirring of ingredients in a wok by installing stirring blades inside, ensuring even heating. A scraper is installed on the stirring blades for quick insertion and removal, instantly scraping off food adhering to the wok's inner wall, ensuring no food remains. This avoids uneven heating and low-quality dishes caused by food sticking to or burning. This structure is particularly suitable for uncoated woks. Attached Figure Description

[0012] Figure 1 It is a stereoscopic view of the stirring blades. Figure 1 .

[0013] Figure 2 It is a stereoscopic view of the stirring blades. Figure 2 .

[0014] Figure 3 This is a disassembled 3D view of the stirring blades.

[0015] Figure 4 It is a stereoscopic view of the stirring blades. Figure 3 .

[0016] In the diagram: 1. Wok; 2. Flipping blade; 21. Base plate; 22. Scraper; 3. Fork; 31. Blind groove; 4. Fork seat; 5. Base; 51. Protrusion; 52. Outer cover; 6. Fork shaft; 7. Wok rotating shaft; 8. Detailed Implementation

[0017] like Figures 1 to 4 As shown, the present invention has multiple stirring blades, which are detachably installed inside the wok 1 and rotate relative to the wok 1 around the axis of the wok 1 under the action of the drive motor 4, so as to stir-fry the food in the wok 1.

[0018] This invention includes at least one stirring blade with its outer edge (as shown in the figure). Figure 1 For reference, the outer direction refers to the direction away from the axis of the wok 1, and the inner direction refers to the direction close to the axis of the wok 1 (the same applies below). The shape is set to be the same as the cross-sectional shape of the corresponding inner wall on the wok 1, and a scraper 22 is provided on the outer edge. After the stirring blade is installed in the wok 1, the outer edge of the scraper 22 fits tightly against the inner wall of the wok 1. (For all stirring blades, the combination of stirring blades with the scraper 22 is referred to as the flipping scraper 2, and the stirring blade that does not contact the wok 1 is referred to as the fork 3.)

[0019] The following is a detailed introduction to the blade 2:

[0020] The scraper blade 2 is divided into a stirring blade (hereinafter referred to as substrate 21) and the scraper 22.

[0021] The substrate 21 is used to mount the scraper 22, which supports and positions the scraper 22. The substrate 21 supports the scraper 22 to give it sufficient rigidity to stir-fry large, heavy or hard ingredients with bones, making the scraper 22 less prone to deformation and extending its service life. The substrate 21 is preferably made of food-grade stainless steel.

[0022] The substrate 21 is preferably an arc-shaped long strip structure with its curvature center facing inward. The first end of the substrate 21 is located at the bottom of the wok 1, and its first end extends backward and upward (upper / top: refers to the direction towards the opening of the wok, lower / bottom: refers to the direction towards the bottom of the wok; front and back refer to the order in which the substrate 21 is encountered when rotating counterclockwise in the direction of rotation centered on the axis of the wok 1 and located outside the substrate 21, the same below). The surface formed from the first end to the last end of the substrate 21 is a smooth and continuous arc surface, and a gap is left between the outer edge of the substrate 21 and the inner wall of the wok 1.

[0023] This utility model makes the following three improvements to the scraper 22:

[0024] 1) such as Figure 1 , Figure 2 and Figure 3 As shown, scraper 22 is an elastic component made of wear-resistant, high-temperature resistant material with elastic properties. It can be made of materials such as polytetrafluoroethylene, carbon fiber plate, silicone, and fluoropolymer.

[0025] The scraper 22 is an arc-shaped strip with the same shape as the substrate 21.

[0026] A blind groove 4 extending from the head to the tail is provided on the end face of the outer edge of at least one of the substrates 21, and the blind groove 4 has the same shape as the outer edge of the substrate 21.

[0027] The scraper 22 can be quickly inserted into the blind groove 4 with its inner end adapted. The width of the scraper 22 is slightly larger than the width of the blind groove 4, so that the outer edge of the scraper 22 is outside the outer edge of the substrate 21 and thus adapts to and abuts against the inner wall of the corresponding wok 1.

[0028] Preferably, the head of the blind groove 4 is an open opening to facilitate the insertion of the scraper 22 into the blind groove 4, and the tail of the blind groove 4 is a closed surface to prevent the scraper 22 from moving upward and detaching from the blind groove 4 due to friction with the pot wall during rotation. After the scraper 22 is inserted into the blind groove 4, its tail end abuts against the tail end face of the blind groove 4, and the head end face of the scraper 22 is flush with the open opening at the head of the blind groove 4.

[0029] Preferably, to increase the fit and adaptability between the scraper 22 and the blind groove 4, a silicone sleeve with a strip-shaped groove is provided in the blind groove 4. The shape and structure of the silicone sleeve are the same as those of the blind groove 4. Specifically, the silicone sleeve is fitted into the blind groove 4 and fits tightly against the groove wall of the blind groove 4. The inner side of the scraper 22 is inserted into the strip-shaped groove 4, so that the scraper 22, the silicone sleeve and the blind groove 4 fit tightly together, avoiding gaps between them. The scraper 22 is more secure in the blind groove 4, thereby preventing vegetable leaves or juice in the pot from entering the gap, making it easier to clean and more hygienic and reliable to use.

[0030] The advantages of this structure are: the scraper 22 can be disassembled and assembled simply by pulling out or inserting the blind groove 4, without the risk of foreign objects falling off the screws or welds, which is very convenient and safe; when it is necessary to clean the scraper blade 2, the scraper 22 can be removed for cleaning; the scraper 22 has a simple manufacturing process, low processing cost, small space occupation, and the interference fit with the wok 1 can be adjusted at any time.

[0031] 2) The scraper 22 is a coating component provided on the substrate 21.

[0032] The coated part is made of food-grade coating material, which can be polytetrafluoroethylene or PEEK.

[0033] The coating component can be integrally injection molded with the substrate 21. It can be disposed on the top or bottom surface of the substrate 21, or it can wrap around the entire surface of the substrate 21 or only wrap around the outer edge of the substrate 21. Alternatively, the coating component can be a sleeve with the same shape as the substrate 21 and having a receiving cavity. The sleeve can completely cover the substrate 21 in the receiving cavity and seal the surface of the substrate 21 with the cavity wall.

[0034] The outer edge of the coating part has the same shape as the cross-sectional shape of the corresponding inner wall of the wok 1, and its outer edge protrudes towards the inner wall of the wok 1 and is placed outside the outer edge of the substrate 21, so that the outer edge of the coating part fits tightly against the inner wall of the wok 1.

[0035] 3) such as Figure 4 As shown, the scraper 22 is preferably made of a food-grade coating material, such as polytetrafluoroethylene or PEEK.

[0036] The scraper 22 is an arc-shaped strip and parallel to the substrate 21. The scraper 22 can be sealed and attached to the top surface of the substrate 21 and can be fixed to the substrate 21 by means of a snap-fit ​​structure or screws. The scraper 22 and the substrate 21 are set as two separable parts, so that when the scraper 22 is deformed or worn, only the scraper 22 needs to be replaced, saving costs; or, the scraper 22 and the substrate 21 can also be an integral injection molded structure.

[0037] The scraper 22 is offset from the substrate 21, and the outer edge of the scraper 22 protrudes outward beyond the outer edge of the substrate 21 and can be adapted to contact the inner wall of the wok 1.

[0038] The scraper 22 and the inner wall of the wok 1 are preferably interference fits to avoid incomplete contact between the scraper 22 and the inner wall of the wok 1 due to processing errors or assembly errors.

[0039] The aforementioned scraper blade 2 rotates clockwise, which allows it to plow up the food at the bottom of the wok 1 like a plow, and to flip the food from the beginning of the stirring blade and along the top surface of the scraper blade 2 to the end of the scraper blade 2. Then, the food falls into the wok 1 under its own gravity. This cycle is repeated, so that the food is flipped from the bottom of the wok 1 to the top, and the food is heated evenly.

[0040] The wok 1 of this invention is cylindrical in shape, with an arc-shaped lower section and a straight upper section. The scraper 22 preferably contacts the lower middle region of the wok 1, which is the area where ingredients are concentrated during cooking.

[0041] Preferably, there are two scraper blades 2 and two forks 3, and the scraper blades 2 and the forks 3 are arranged adjacent to each other.

[0042] The fork 3 is preferably made of food-grade stainless steel. The shape of the fork 3 can be the same as that of the scraper blade 2. Its outer edge is spaced apart from the inner wall of the wok 1, and the radial width from each point on the outer edge of the fork 3 to the inner wall of the wok 1 is the same. The fork 3 can stir-fry the food located in the inner area of ​​the wok. The height of the fork 3 is lower than that of the scraper blade 2, so that the food that falls from the top surface of the scraper blade 2 to the corresponding area of ​​the fork 3 is broken up and turned over, such as bean sprouts, potato slices, shredded radish and other shredded or sheet-like food that is easy to clump together, so that the food is heated evenly. Alternatively, the shape of the fork 3 can be set in the central area of ​​the bottom of the wok 1 and is a columnar structure extending upward along the axis. This structure allows the food to be broken up directly when it is poured into the wok 1.

[0043] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0044] 1) Since the scraper blade 22 is always in close contact with the inner wall of the wok 1 during the cooking process, it can scrape off the food adhering to the inner wall of the wok 1 within the corresponding height range while stir-frying the food, ensuring that there is no food residue on the inner wall of the wok 1. This effectively avoids the problem of uneven heating of the food in the wok and low quality of the dish caused by food sticking to the wok or even burning the food. At the same time, it is also very easy to clean the wok 1.

[0045] 2) Due to the presence of the scraper 22, the scraper blade 2 is suitable for use in woks 1 that are not coated with non-stick coating material, thereby:

[0046] a. It avoids the disadvantage of short service life of coating materials. Compared with the frying pan 1 with coating, the service life of the uncoated frying pan 1 of this utility model is effectively improved, saving the production and maintenance costs caused by frequent replacement of frying pan 1.

[0047] b. The uncoated wok 1 of this utility model can safely and harmlessly cook food at temperatures higher than the maximum safe temperature for coating materials (such as the denaturation temperature of PTFE material commonly used in non-stick pan coatings, which is 260°C; exceeding this temperature will damage the coating material and release harmful substances). That is, the wok 1 has a wider range of adjustable temperature values, thereby satisfying more diverse cooking effects and providing users with greater room for culinary expression.

[0048] 2. Installation method of stirring blades

[0049] Preferably, all the stirring blades of this invention are mounted on the fork seat 5 located at the bottom of the wok 1. All the stirring blades are spaced apart in the circumferential direction of the fork seat 5. Through the fork seat 5, all the stirring blades can be conveniently and quickly installed in the wok 1 or removed from the wok 1 for maintenance and cleaning. Moreover, the stirring blades are detachably connected to the fork seat 5. Thus, the number of stirring blades 2 can be increased or decreased according to the difficulty of the food sticking to the wok. For example, when stir-frying ingredients with high protein content or marinated ingredients that are prone to sticking to the wok, the number of stirring blades 2 can be increased.

[0050] Specifically:

[0051] A pot rotating shaft 8, which is coaxially arranged with the pot 1, is detachably installed on the bottom outer surface of the pot 1. A pot motor is fixedly connected to the lower end of the pot rotating shaft 8. The pot motor is used to drive the pot 1 to rotate around the axis of the pot 1.

[0052] The pot rotating shaft 8 is preferably a hollow shaft with a hollow channel. The drive motor is installed in the hollow shaft. This arrangement can save the height space occupied by the drive motor in the vertical direction, and the structure is compact. The fork shaft 7 is coaxial with the pot rotating shaft 8. Its lower end is connected to the output shaft of the drive motor, and its upper end passes through the hollow channel and the central hole at the bottom of the wok 1 and is placed inside the wok 1.

[0053] To seal the gap between the fork shaft 7 and the central hole, an outer cover 6 is provided on the outside of the fork shaft 7, which can be detachably installed and connected to the pot rotating shaft 8. The bottom edge of the outer cover 6 is pressed against the bottom surface of the wok 1 and rotates synchronously with the wok 1. The outer wall of the fork shaft 7 and the outer cover 6 are spaced apart.

[0054] The shift fork seat 5 is divided into a base 51 and several protrusions 52 set on the base 51.

[0055] The base 51 is detachably connected to the upper end of the shift fork shaft 7 and can be covered on the stepped top of the outer cover 6, thereby sealing the gap between the top and the shift fork shaft 7, preventing the vegetable juice in the wok 1 from flowing down into the hollow channel through the gap and affecting the normal operation of the shift fork shaft 7 or the drive motor 4 or causing damage. A gap is left between the base 51 and the top of the outer cover 6.

[0056] The ridges 52 extend radially and all the ridges 52 are evenly distributed in the circumferential direction of the base 51. The ridges 52 are preferably rectangular. The first end of the base plate 21 or the first end of the fork 3 in the scraper blade 2 is adapted to fit and attach to one side of the corresponding ridge and is detachably installed together (or, the base plate 21 / fork 3 can be fixed together with the ridges 52, and the ridges 52 and the fork seat 51 can be set as a detachable structure).

[0057] The edges of the fork 3 and the scraper blade 2 face the outer wall of the outer cover 6 with a gap between them to avoid wear, noise and obstruction of the rotation of the stirring blade and the wok 1 caused by friction between them when the stirring blade and the outer cover 6 rotate relative to each other.

[0058] Preferably, a flap 31 extends downward from the front end of the fork 3, which is opposite to the outer cover 6 and gradually tilts upward from front to back. The flap 31 is used to lift the food from the bottom of the wok 1 to the top surface of the fork 3 to improve the stir-frying effect. A gap is left between the flap 31 and the outer cover 6.

[0059] When the drive motor starts, its output shaft drives the fork shaft 7 to rotate, thereby driving the base 51 to rotate along with all the stirring blades.

[0060] The wok 1 of this invention can be installed in intelligent cooking equipment such as stir-fry machines to achieve automatic stir-frying of ingredients.

Claims

1. A stirring blade for stirring ingredients in a wok, comprising at least one scraper mounted on the stirring blade for scraping off ingredients adhering to the inner wall of the wok, characterized in that, The number of stirring blades is multiple, and at least one stirring blade has a blind groove extending from the head to the tail on the end face of its outer edge. A scraper is installed in the blind groove in a quick-connect manner. The scraper is an elastic element made of wear-resistant and high-temperature resistant material.

2. The stirring blade for stirring ingredients in a wok according to claim 1, characterized in that, The scraper is made of food-grade polytetrafluoroethylene or PEEK.

3. The stirring blade for stirring ingredients in a wok according to claim 2, characterized in that, The stirring blades are made of food-grade stainless steel.

4. The stirring blade for stirring ingredients in a wok according to claim 3, characterized in that, The outer edge of the scraper is positioned outside the outer edge of the stirring blade.

5. The stirring blade for stirring ingredients in a wok according to claim 4, characterized in that, The scraper is a long, curved strip with its center of curvature facing inwards.

6. The stirring blade for stirring ingredients in a wok according to claim 5, characterized in that, A silicone sleeve with a strip-shaped groove is provided in the blind groove, and the inner side of the scraper is inserted into the strip-shaped groove.

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