Meat boiling pot convenient for blanching

Abstract

The utility model discloses a meat boiling pot convenient for blanching, which comprises a rack, a meat boiling pot main body, a leakage cylinder, a turnover driving mechanism and a proximity switch, the proximity switch can collect signals of water control postures of the leakage cylinder and feed back the signals to the electric control system, and the electric control system suspends the action that the overturning driving mechanism overturns the leakage cylinder. According to the meat boiling pot convenient for blanching, water control can be paused in the discharging process, the leakage cylinder is fully utilized, and discharging is performed after water is drained.

Description

Technical Field

[0001] This utility model relates to the field of cookware technology, and in particular to a meat-cooking pot that is convenient for blanching meat. Background Technology

[0002] Currently, the blanching structure of large meat cooking pots on the market is a simple tilting strainer structure set inside the pot. A hydraulic cylinder drives the rotating arm of the strainer to tilt outwards to discharge the blanched meat pieces. When used for cooking meat, the strainer simply needs to be kept on the outside. However, the existing blanching structures of large meat cooking pots often only have two states: one is the working state, where the strainer is inside the pot to blanch the raw meat; the other is the discharging state, where the strainer tilts upwards with its opening facing down to unload the blanched meat pieces from the strainer.

[0003] For example, utility model patent CN212186138U discloses a steam honeycomb blanching and braising pot. One end of the tilting arm is rotatably connected to a rotating component via a rotating shaft, and the other end of the rotating component is fixedly connected to a rotating mounting plate. The inner basket is fixedly connected to one end of the rotating mounting plate; the rotating component ensures the stability of the rotating mounting plate during rotation. A tilting oil cylinder is rotatably mounted on the top of the connecting plate, and the output end of the tilting oil cylinder is fixedly connected to the side wall of the rotating mounting plate. The tilting oil cylinder can drive the rotating mounting plate to swing, thereby causing the inner basket to swing. Although this patented technology achieves the tilting of the inner basket and automatic blanching through the tilting oil cylinder, it only switches between working and discharging states. The blanched meat pieces are not adequately drained during this switching process, requiring additional draining using a container with a drain strainer later.

[0004] Therefore, it is necessary to develop a new type of convenient meat-cooking pot to address the above-mentioned shortcomings, which has become an urgent problem for those skilled in the art to solve. Utility Model Content

[0005] The purpose of this invention is to provide a convenient meat-cooking pot that can pause during the discharge process to drain water, making full use of the strainer to drain the meat before discharge.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:

[0007] This utility model discloses a convenient meat-cooking pot, which includes a frame, a main body of the meat-cooking pot, a strainer, and a flipping drive mechanism, and also includes a proximity switch; the proximity switch can collect the signal of the water control posture of the strainer and feed it back to the electronic control system, and the electronic control system can pause the flipping drive mechanism from flipping the strainer.

[0008] Furthermore, a swing arm is provided on one side of the baffle at the top of the sluice tube, and a rotating shaft is fixedly connected to the middle of the bottom surface of the swing arm. The two ends of the horizontally arranged rotating shaft are rotatably mounted on the support frame of the machine frame through bearing seats. The support frame is vertically erected on the top surface of the machine frame base and located outside the main body of the meat cooking pot. A pin support for connecting the flipping drive mechanism is provided at the end of the swing arm away from the sluice tube.

[0009] Furthermore, the tilting drive mechanism includes a bottom hinge support and an actuating cylinder. The bottom hinge support is mounted on the top surface of the frame base and located directly below the supporting gantry. The bottom hinge support is pin-connected to the lug at the bottom end of the actuating cylinder, and the piston rod end of the actuating cylinder is pin-connected to the pin support. The solenoid valve group for controlling the actuating cylinder is electrically connected to the electronic control system.

[0010] Furthermore, it also includes a mounting plate, the proximity switch is mounted on the cantilever end of the mounting plate, and the base of the mounting plate is fixedly connected to the outside of the vertical wall of the supporting gantry; the sensing end of the proximity switch can sense the signal of the swing arm passing by.

[0011] Furthermore, the cantilever end of the mounting plate is provided with a waist-shaped hole, the long side of which is arranged along the length direction of the mounting plate; the proximity switch is vertically installed in the waist-shaped hole.

[0012] Furthermore, the drain cylinder is provided with a guide plate for unloading extending along the side wall direction on the outer side of the drain cylinder baffle, and the guide plate is provided on the side facing the swing arm.

[0013] Furthermore, the sidewall of the funnel is configured as a watertight baffle area below the guide plate.

[0014] Furthermore, the flipping drive mechanism includes a bottom hinge support and an electric push rod. The bottom hinge support is installed on the top surface of the frame base and located directly below the supporting gantry. The bottom hinge support is pin-connected to the lug at the bottom end of the electric push rod, and the push rod end pin of the electric push rod is pin-connected to the pin support. The electric push rod is electrically connected to the electrical control system.

[0015] Compared with the prior art, the beneficial technical effects of this utility model are as follows:

[0016] This invention relates to a convenient meat-cooking pot. By adding a proximity switch to detect the signal that the strainer is in a water-controlling posture, the electronic control system pauses the flipping drive mechanism's operation of the strainer. The strainer remains in the water-controlling posture for a set time before resuming its flipping to the unloading state. This added water-controlling posture allows water adhering to the meat pieces in the strainer to drain downwards and flow back into the pot's main body, reducing water carried over during discharge and eliminating the need for subsequent water control, thus saving on additional water control facilities and procedures.

[0017] Furthermore, by setting up a swing arm, one end connected to the baffle of the strainer and the other end connected to a pin support, and a rotating shaft fixedly connected to the middle of the bottom surface of the swing arm, the strainer can be rotated upwards simply by driving the outer end of the swing arm. The solenoid valve group of the control cylinder can be used to pause the control cylinder and can provide a large driving force. By opening a waist-shaped hole at the cantilever end of the mounting plate, a proximity switch is vertically installed in the waist-shaped hole. Moving the proximity switch left and right can adjust the suspension state of the swing arm to achieve a better water control effect. By adding a guide plate extending along the side wall on the outer side of the baffle of the strainer, it is easy to discharge the blanched meat pieces downwards and outwards. By setting part of the side wall of the strainer body as a guide plate, water can be prevented from leaking downwards onto the edge of the cooking pot during the discharge process, reducing the amount of cleaning work. Attached Figure Description

[0018] The present invention will be further described below with reference to the accompanying drawings.

[0019] Figure 1 This is a schematic diagram of the main structure of the meat-cooking pot of this utility model in the blanching state.

[0020] Figure 2 This is a schematic diagram of the main structure of the meat cooking pot of this utility model in the water control state for convenient blanching.

[0021] Figure 3 This is a schematic diagram of the main structure of the meat cooking pot of this utility model, showing the discharge state of the meat cooking pot for convenient blanching.

[0022] Figure 4 for Figure 2 A magnified schematic diagram of the structure of part I in the middle.

[0023] Explanation of reference numerals in the attached drawings: 1. Frame; 101. Support frame; 2. Main body of the meat cooking pot; 3. Strainer; 301. Strainer baffle; 302. Swing arm; 303. Pin support; 304. Baffle area; 305. Guide plate; 4. Bottom hinge support; 5. Actuating cylinder; 6. Rotary shaft seat; 7. Mounting support plate; 701. Waist-shaped hole; 8. Proximity switch. Detailed Implementation

[0024] The core of this utility model is to provide a convenient meat-cooking pot that can pause during the discharge process to drain water, making full use of the strainer to drain the meat before discharge.

[0025] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present utility model, and not all of them. Based on the embodiments of the present utility model, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present utility model. In the following detailed description of the accompanying drawings, the descriptions of top, bottom, left, and right are all relative to the accompanying drawings and should not be construed as limiting the present utility model.

[0026] Refer to the attached diagram. Figure 1 This is a schematic diagram of the main structure of the meat-cooking pot of this utility model in the blanching state. Figure 2 This is a schematic diagram of the main structure of the meat cooking pot of this utility model in the water control state for convenient blanching. Figure 3 This is a schematic diagram of the main structure of the meat cooking pot of this utility model, showing the discharge state of the meat cooking pot for convenient blanching. Figure 4 for Figure 2 A magnified schematic diagram of the structure of part I in the middle.

[0027] In one specific implementation, such as Figures 1-4 As shown, a convenient blanching meat cooker includes a frame 1, a main body 2, a strainer 3, and a tilting drive mechanism. Similar to existing blanching cookers, the tilting drive mechanism drives the strainer 3 to tilt, switching between blanching and unloading states. In the blanching state, the strainer 3 is inside the pot cavity of the main body 2; in the unloading state, the strainer 3 is tilted above the main body 2 with its opening tilted downwards. A key innovation of this invention compared to existing technology is the inclusion of a proximity switch 8. The proximity switch 8 collects a signal indicating that the strainer 3 is in a water-controlling state and feeds it back to the electronic control system, which then pauses the tilting drive mechanism's tilting action. The water-controlling state refers to the strainer 3 tilting upwards while its bottom edge is detached from the water surface inside the pot cavity of the main body 2, and its top opening is not tilted downwards. In this state, the water adhering to the meat pieces in the strainer 3 can fully drain downwards and flow back into the pot cavity of the main body 2.

[0028] By adding a proximity switch 8 to collect the signal that the sieve cylinder 3 is in the water-control posture, the electronic control system pauses the flipping drive mechanism's flipping action of the sieve cylinder 3. The sieve cylinder 3 remains in the water-control posture for a set time before continuing to flip to the unloading state. The added water-control posture allows the water attached to the meat chunks in the sieve cylinder 3 to fully leak downwards and flow back into the pot cavity of the cooking pot body 2, reducing the water carried by the discharged material and eliminating the need for subsequent water control, thus saving additional water control facilities and procedures.

[0029] Specifically, the pause time of the water-control cylinder 3 in the water-control posture is set by the control program in the controller of the electrical control system. If the electrical control system adopts a relay control method, a time relay can be used to achieve this.

[0030] In one specific embodiment of this utility model, such as Figures 1-4 As shown, a swing arm 302 is provided on one side of the baffle 301 at the top of the strainer 3. During blanching, the swing arm 302 is in a horizontal position. A rotating shaft is fixedly connected to the center of the bottom surface of the swing arm 302. The two ends of the horizontally positioned rotating shaft are rotatably mounted on the support frame 101 of the frame 1 via bearing seats 6. The support frame 101 is specifically in the form of a gantry frame, vertically erected on the top surface of the frame 1 base and located outside the main body 2 of the cooking pot. A pin support 303 connecting the swing arm 302 to the tilting drive mechanism is provided at the end away from the strainer 3.

[0031] Specifically, such as Figures 1-3 As shown, the tilting drive mechanism includes a bottom hinge support 4 and an actuating cylinder 5. The bottom hinge support 4 is mounted on the top surface of the frame 1 base and is located directly below the supporting gantry 101. The bottom hinge support 4 is pin-connected to the lug at the bottom end of the actuating cylinder 5, and the piston rod end of the actuating cylinder 5 is pin-connected to the pin support 303. The solenoid valve group used to control the actuating cylinder 5 is electrically connected to the electronic control system.

[0032] Specifically, the actuating cylinder 5 is a hydraulic cylinder, equipped with a pump station to supply pressurized hydraulic oil to the actuating cylinder 5, and the solenoid valve group on the pump station is electrically connected to the electronic control system.

[0033] By setting up a swing arm 302, one end is connected to the baffle 301 of the cistern and the other end is connected to the pin support 303. A rotating shaft is fixedly connected to the middle of the bottom surface of the swing arm 302. Only the outer end of the swing arm 302 needs to be driven to drive the cistern 3 to rotate upward. The solenoid valve group of the actuating cylinder 5 is controlled to stop the actuating cylinder 5 and can provide a large driving force.

[0034] In one specific embodiment of this utility model, such as Figures 1-4As shown, the tilting drive mechanism includes a bottom hinge support 4 and an electric push rod. The bottom hinge support 4 is mounted on the top surface of the frame 1 base and is located directly below the support gantry 101. The bottom hinge support 4 is pin-connected to the lug at the bottom end of the electric push rod, and the push rod end pin of the electric push rod is pin-connected to the pin support 303. The electric push rod is electrically connected to the electrical control system.

[0035] In large restaurants or canteens, multiple blanching and cooking pots are often installed simultaneously. In this case, using a hydraulic pump station to drive the cylinder 5 of multiple blanching and cooking pots in a one-to-many manner has a good cost advantage, and the hydraulic power is also relatively large. If only one blanching and cooking pot is installed, the electric push rod driven swing arm 302 can be selected, avoiding the use of a hydraulic pump station and reducing equipment investment costs.

[0036] In one specific embodiment of this utility model, such as Figure 2 and Figure 4 As shown, the convenient meat-cooking pot of this utility model also includes a mounting plate 7, and a proximity switch 8 is installed on the cantilever end of the mounting plate 7, with the cantilever end of the mounting plate 7 facing outwards. The base of the mounting plate 7 is fixedly connected to the outside of the vertical wall of the support frame 101 by bolts. The sensing end of the proximity switch 8 can sense the signal of the swing arm 302 passing by.

[0037] Specifically, such as Figure 2 and Figure 4 As shown, the cantilever end of the mounting plate 7 has a waist-shaped hole 701, and the long side of the waist-shaped hole 701 is set along the length direction of the mounting plate 7. The proximity switch 8 is vertically mounted in the waist-shaped hole 701 by clamping with two thin lock nuts.

[0038] By opening a waist-shaped hole 701 at the cantilever end of the mounting plate 7, the proximity switch 8 is vertically installed in the waist-shaped hole 701. Moving the proximity switch 8 left and right can adjust the suspension state of the swing arm 302, thus achieving a better water control effect.

[0039] In one specific embodiment of this utility model, such as Figures 1-3 As shown, a guide plate 305 for unloading is provided on the outer side of the filter cylinder 3 along the side wall direction of the filter cylinder baffle 301. The guide plate 305 is located on the side facing the swing arm 302. The main body of the filter cylinder 3 is in the form of a scoop and is covered with water-permeable holes, while the guide plate 305 does not have water-permeable holes.

[0040] Specifically, such as Figures 1-3 As shown, the side wall of the infuser cylinder 3 is set as a non-leaking baffle area 304 below the guide plate 305. That is, the stainless steel plate at the baffle area 304 also does not have any drainage holes.

[0041] By adding a guide plate 305 extending along the side wall direction on the outer side of the baffle 301 of the strainer, it is easy to discharge the blanched meat pieces downward and outward; by setting part of the side wall of the strainer 3 body as a guide plate 305, it is possible to prevent water from leaking downward onto the edge of the cooking pot 2 during the discharge process, thus reducing the amount of cleaning work.

[0042] The process of using this convenient blanching meat pot is as follows: After the water in the main body 2 of the meat pot boils, the control panel button of the electronic control system is operated to push out the actuating cylinder 5, causing the strainer 3 to flip downwards. The strainer 3 then returns to its original position inside the pot cavity of the main body 2. The raw meat pieces to be blanched are placed into the strainer 3 for blanching, and the water boils again. After the required blanching time is reached, the operator operates the control panel button again to pull the actuating cylinder 5 back to the pin support 303. The swing arm 302 rotates around the axis of rotation, causing the strainer 3 to flip upwards. The strainer 3, carrying the blanched meat pieces, gradually leaves the pot cavity of the main body 2. When the sensing end of the proximity switch 8 detects the signal of the swing arm 302 passing by, the electronic control system outputs a command to control the actuating cylinder 5 to temporarily stop pulling. At this time, the strainer 3 is detached from the water surface inside the pot cavity of the main body 2 at its bottom edge, and the top of the strainer 3 is not in a downward-facing water-controlling posture. After the set one-minute time period is reached, the electronic control system outputs a command to control cylinder 5 to continue pulling, causing the sieve cylinder 3 to continue to flip upwards to the discharge state and begin discharging. The blanched meat chunks then pass through the baffle area 304 and guide plate 305 sequentially into the container below.

[0043] The convenient blanching meat cooker described in this case uses a proximity switch 8 to collect signals indicating that the strainer 3 is in a water-controlling posture. This causes the electronic control system to pause the flipping drive mechanism's flipping action of the strainer 3. The strainer 3 remains in the water-controlling posture for a set time before continuing to flip to the unloading state. This added water-controlling posture allows water adhering to the meat pieces in the strainer 3 to drain downwards and flow back into the pot cavity of the main body 2, reducing the water carried over during discharge and eliminating the need for subsequent water control, thus saving on additional water control facilities and procedures. Furthermore, a swing arm 302 is provided, with one end connected to the strainer baffle 301 and the other end connected to a pin support 303. A rotating shaft is fixedly connected to the center of the bottom surface of the swing arm 302. Driving the outer end of the swing arm 302 is sufficient to flip the strainer 3 upwards. The solenoid valve group of the actuating cylinder 5 is controlled to pause the operation of the actuating cylinder 5, and a large driving force is provided. By creating a waist-shaped hole 701 at the cantilever end of the mounting plate 7, and vertically installing a proximity switch 8 inside the waist-shaped hole 701, the hovering state of the swing arm 302 can be adjusted by moving the proximity switch 8 left and right, thus achieving a better water control effect. By adding a guide plate 305 extending along the side wall direction on the outer side of the strainer baffle 301, it is easy to discharge the blanched meat pieces downwards and outwards. By setting part of the side wall of the strainer 3 body as a guide plate 305, water can be prevented from leaking downwards onto the edge of the cooking pot 2 during the discharge process, reducing the amount of cleaning work.

[0044] The embodiments described above are merely preferred embodiments of the present utility model and are not intended to limit the scope of the present utility model. Various modifications and improvements made to the technical solutions of the present utility model by those skilled in the art without departing from the spirit of the present utility model should fall within the protection scope defined by the claims of the present utility model.

Claims

1. A convenient meat-cooking pot, comprising a frame (1), a meat-cooking pot body (2), a strainer (3), and a tilting drive mechanism, characterized in that: It also includes a proximity switch (8); the proximity switch (8) can collect the signal of the water control posture of the funnel (3) and feed it back to the electronic control system, the electronic control system suspends the action of the flipping drive mechanism to flip the funnel (3); The water control posture refers to the process in which the bottom edge of the sluice tube (3) is separated from the water surface inside the pot cavity of the meat cooking pot body (2) during the upward flipping of the sluice tube (3) and the top opening of the sluice tube (3) does not have an angled downward posture.

2. The convenient meat blanching pot according to claim 1, characterized in that: A swing arm (302) is provided on one side of the baffle (301) at the top of the sluice (3). A rotating shaft is fixedly connected to the middle of the bottom surface of the swing arm (302). The two ends of the horizontally arranged rotating shaft are rotatably mounted on the support frame (101) of the frame (1) through bearing seats (6). The support frame (101) is vertically erected on the top surface of the base of the frame (1) and located outside the main body (2) of the meat cooking pot. A pin support (303) for connecting the flipping drive mechanism is provided at the end of the swing arm (302) away from the sluice (3).

3. The convenient meat blanching pot according to claim 2, characterized in that: The flipping drive mechanism includes a bottom hinge support (4) and an actuating cylinder (5). The bottom hinge support (4) is installed on the top surface of the frame (1) base and located directly below the supporting gantry (101). The bottom hinge support (4) is pin-connected to the lug at the bottom end of the actuating cylinder (5), and the piston rod end of the actuating cylinder (5) is pin-connected to the pin support (303). The solenoid valve group for controlling the actuating cylinder (5) is electrically connected to the electronic control system.

4. The convenient meat blanching pot according to claim 3, characterized in that: It also includes a mounting plate (7), the proximity switch (8) is installed on the cantilever end of the mounting plate (7), and the root of the mounting plate (7) is fixedly connected to the outside of the vertical wall of the support gantry (101); the sensing end of the proximity switch (8) can sense the signal of the swing arm (302) passing by.

5. The convenient meat blanching pot according to claim 4, characterized in that: The cantilever end of the mounting plate (7) is provided with a waist-shaped hole (701), and the long side of the waist-shaped hole (701) is set along the length direction of the mounting plate (7); the proximity switch (8) is vertically installed in the waist-shaped hole (701).

6. The convenient meat blanching pot according to claim 2, characterized in that: The auger (3) has a guide plate (305) for unloading extending along the side wall direction on the outside of the auger baffle (301), and the guide plate (305) is located on the side facing the swing arm (302).

7. The convenient meat blanching pot according to claim 6, characterized in that: The side wall of the auger (3) is set as a non-leaking baffle area (304) below the guide plate (305).

8. The convenient meat blanching pot according to claim 2, characterized in that: The flipping drive mechanism includes a bottom hinge support (4) and an electric push rod. The bottom hinge support (4) is installed on the top surface of the frame (1) base and is located directly below the support gantry (101). The bottom hinge support (4) is pin-connected to the lug at the bottom end of the electric push rod, and the push rod end pin of the electric push rod is pin-connected to the pin support (303). The electric push rod is electrically connected to the electrical control system.

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