Quantitative temperature and salt control sea cucumber cooking device
By installing dustproof and protective devices on the sea cucumber cooking equipment, the problems of blocked heat dissipation holes and accidental button presses were solved, achieving efficient heat dissipation and parameter stability, thus improving the equipment's practicality and production efficiency.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- DALIAN CHUNGUHAI TREASURES CO LTD
- Filing Date
- 2025-06-30
- Publication Date
- 2026-05-29
AI Technical Summary
Traditional sea cucumber cooking equipment is prone to having its heat dissipation holes clogged by dust, leading to temperature malfunction. Furthermore, the button control system lacks protection and is susceptible to parameter changes due to accidental touches, affecting product quality and production efficiency.
The design incorporates dustproof and protective devices, using dustproof nets and protective plates to prevent dust from clogging the heat dissipation holes and accidentally pressing buttons. It also features physical isolation and automatic opening design to simplify cleaning and operation.
It effectively prevents dust from clogging the heat dissipation holes, avoids excessive temperature, reduces the risk of equipment failure, improves production efficiency and product qualification rate, and ensures stable cooking parameters.
Smart Images
Figure CN224291235U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of sea cucumber processing technology, and in particular to a sea cucumber cooking device for quantitative temperature and salt control. Background Technology
[0002] In the field of sea cucumber processing technology, sea cucumber cooking is a key process, and the precision of its temperature and salinity control directly affects product quality. Traditional sea cucumber cooking equipment faces many technical bottlenecks in practical applications:
[0003] From the perspective of heat dissipation and temperature control, the existing equipment lacks effective dust prevention measures. This means that during long-term use, dust, fibers and other impurities in the air can easily clog the heat dissipation holes of the cooking device, resulting in a significant decrease in heat dissipation efficiency. This can lead to uncontrolled internal temperature, and excessively high temperatures may cause the equipment to shut down due to overheating, seriously affecting production continuity and processing efficiency.
[0004] In terms of operational safety and process stability, the button control system of traditional equipment lacks a protection mechanism. In the complex environment of sea cucumber processing, workers are prone to accidentally touching buttons, which can cause changes in cooking parameters (such as temperature, time, and salinity), leading to quality problems such as uneven cooking of sea cucumbers and salinity imbalance. Such operational errors will increase the product defect rate and rework costs.
[0005] Regarding the above-mentioned and existing related technologies, the inventors believe that the following defects often exist: the electronic components inside the cooking device generate a lot of heat during operation; during long-term use, dust and other impurities in the air can easily clog the heat dissipation holes of the cooking device, resulting in reduced heat dissipation efficiency and excessively high temperatures inside the cooking device. Therefore, to address the above problems, a quantitative temperature and salt control cooking device for sea cucumbers is proposed. Summary of the Invention
[0006] The purpose of this invention is to solve the problem that in the existing technology, a large amount of dust and other impurities clog the heat dissipation holes of the cooking device body, resulting in reduced heat dissipation effect of the heat dissipation holes and excessively high temperature inside the cooking device body. Therefore, this invention proposes a quantitative temperature and salt control cooking device for sea cucumbers.
[0007] To achieve the above objectives, the present invention adopts the following technical solution: a quantitative temperature and salt control sea cucumber cooking device, comprising a cooking device body, a plurality of heat dissipation holes being provided on the surface of the cooking device body, a dustproof device being provided on the surface of the cooking device body, the dustproof device comprising a dustproof frame being fixedly connected to the surface of the cooking device body, a dustproof net being slidably connected to the surface of the dustproof frame, the dustproof net being located directly in front of the heat dissipation holes of the cooking device body, two rotating blocks being fixedly connected to the surface of the dustproof frame, a rotating rod being rotatably connected to the side of the two rotating blocks that are close to each other, and a baffle being fixedly connected to the arc surface of the rotating rod.
[0008] The effect achieved by the above-mentioned components is as follows: by setting up a dustproof device, the effect of reducing the adhesion of dust and other impurities in the air to the surface of the heat dissipation holes of the cooking device body is achieved. This avoids a large amount of dust and other impurities clogging the heat dissipation holes of the cooking device body, which would reduce the heat dissipation effect of the heat dissipation holes of the cooking device body and cause the temperature inside the cooking device body to be too high, thus improving the practicality of the equipment.
[0009] Preferably, both sides of the dustproof frame are fixedly connected to a fixing rod, and the arc surface of the fixing rod is slidably connected to an L-shaped plate. The side of the L-shaped plate closest to the dustproof frame is fixedly connected to an insert rod, and two slots are opened on the surface of the baffle.
[0010] The aforementioned components achieve the following effect: they can fix the baffle, and the operation is simple and convenient, allowing workers to quickly open the baffle and remove the dustproof net for cleaning.
[0011] Preferably, the dustproof frame has grooves on both sides, and limit blocks are slidably connected to the surface of the grooves.
[0012] The effect achieved by the above components is that the limiting block can restrict the movement of the insertion rod, thus preventing the insertion rod from colliding with the baffle and causing damage to the insertion rod if the operator does not pay attention to the position of the insertion rod when closing the baffle.
[0013] Preferably, the arc surface of the rotating rod is fitted with two torsion springs, and the two ends of the torsion springs are fixedly connected to the rotating block and the baffle, respectively.
[0014] The effect achieved by the above components is that the torsion spring's torque automatically opens the baffle while keeping it open, thus facilitating the removal of the dustproof net by the staff.
[0015] Preferably, the surface of the cooking device body is provided with a protective device, which includes a U-shaped frame. The U-shaped frame is fixedly connected to the surface of the cooking device body. Two sliding holes are opened on the surface of the U-shaped frame. Sliding blocks are slidably connected to the surfaces of the two U-shaped frame sliding holes. A protective plate is fixedly connected to the side of the two sliding blocks that are close to each other.
[0016] The effect achieved by the above-mentioned components is as follows: by setting up protective devices, the buttons on the main body of the cooking device can be protected, which avoids the situation where the staff accidentally touches the buttons on the surface of the cooking device during the processing of sea cucumbers, causing the parameters of the cooking device to change and resulting in unqualified sea cucumbers, thus improving the practicality of the equipment.
[0017] Preferably, two L-shaped blocks are fixedly connected to the surface of the U-shaped frame, and a limiting rod is slidably inserted into the L-shaped block. Two limiting grooves are opened on the surface of the protective plate.
[0018] The aforementioned components achieve the following effect: they can fix the protective plate in place, preventing the protective plate from sliding when the cooking device is hit, thus reducing its protective effect.
[0019] Preferably, a spring is fixedly connected to the surface of the sliding block, and the two ends of the spring are fixedly connected to the sliding hole of the U-shaped frame and the sliding block, respectively.
[0020] The effect achieved by the above components is that the spring's rebound force automatically opens the protective plate, reducing the number of steps required for workers to move the protective plate and allowing them to proceed with the next operation more quickly.
[0021] In summary, the beneficial effects of this utility model are as follows:
[0022] 1. In this utility model, a dustproof device is set up to achieve the effect of dust prevention. Through the dual mechanism of physical isolation and filtration, it can effectively intercept dust, fibers and other impurities in the air. This design not only ensures the efficient ventilation performance of the heat dissipation holes, but also avoids equipment failure and safety hazards caused by overheating from the root, while extending the cleaning cycle and service life of the equipment and reducing maintenance costs.
[0023] 2. In this utility model, by setting a protective device, the buttons of the cooking device are protected. The device adopts an isolation protection and accidental touch buffer design, which effectively resists external interference in the complex environment of sea cucumber processing and provides comprehensive protection for the buttons of the cooking device. The device can accurately intercept button triggering caused by accidental touches by workers' hands, tool scratches, etc., which greatly reduces rework losses caused by operational errors and improves production efficiency and product qualification rate. Attached Figure Description
[0024] Figure 1 This is a three-dimensional structural diagram of the present invention;
[0025] Figure 2 This is a schematic diagram of the dustproof device in this utility model;
[0026] Figure 3 This is a partial structural schematic diagram of the dustproof device in this utility model;
[0027] Figure 4 In this utility model Figure 3 Enlarged view of point A;
[0028] Figure 5 This is a schematic diagram of the protective device in this utility model;
[0029] Figure 6 This is a partial structural diagram of the protective device in this utility model.
[0030] Legend: 1. Main body of the cooking device; 2. Dustproof device; 3. Protective device; 201. Dustproof frame; 202. Dustproof net; 203. Rotating block; 204. Rotating rod; 205. Baffle; 206. Fixing rod; 207. L-shaped plate; 208. Insert rod; 209. Limiting block; 210. Torsion spring; 31. U-shaped frame; 32. Sliding block; 33. Protective plate; 34. L-shaped block; 35. Limiting rod; 36. Spring. Detailed Implementation
[0031] Reference Figure 1 As shown, this utility model provides a technical solution: a quantitative temperature and salt control sea cucumber cooking device, including a cooking device body 1. The surface of the cooking device body 1 has several heat dissipation holes, and a dustproof device 2 is provided on the surface of the cooking device body 1. By setting the dustproof device 2, the adhesion of dust and other impurities in the air to the surface of the heat dissipation holes of the cooking device body 1 is reduced, preventing a large amount of dust and other impurities from clogging the heat dissipation holes of the cooking device body 1, thus reducing the heat dissipation effect of the heat dissipation holes and causing the temperature inside the cooking device body 1 to be too high, thereby improving the practicality of the equipment. A protective device 3 is provided on the surface of the cooking device body 1, which protects the buttons on the cooking device body 1, preventing workers from accidentally touching the buttons on the surface of the cooking device body 1 during sea cucumber processing, which could change the parameters set by the cooking device body 1 and cause the sea cucumber processing to be substandard, thus improving the practicality of the equipment.
[0032] The specific setup and function of its dustproof device 2 and protective device 3 will be explained below.
[0033] Reference Figure 2 , Figure 3 and Figure 4As shown in this embodiment: the dustproof device 2 includes a dustproof frame 201, which is fixedly connected to the surface of the cooking device body 1. A dustproof net 202 is slidably connected to the surface of the dustproof frame 201, and the dustproof net 202 is located directly in front of the heat dissipation holes of the cooking device body 1. Two rotating blocks 203 are fixedly connected to the surface of the dustproof frame 201. A rotating rod 204 is rotatably connected to the side of the two rotating blocks 203 that is close to each other. A baffle 205 is fixedly connected to the arc surface of the rotating rod 204. Fixed rods 206 are fixedly connected to both sides of the dustproof frame 201. An L-shaped plate 207 is slidably connected to the arc surface of the fixed rod 206. An insert rod 208 is fixedly connected to the side of the L-shaped plate 207 that is close to the dustproof frame 201. Two slots are opened on the surface of the baffle 205. During prolonged use, dust in the air is blocked by the dustproof net 202, which then adheres to its surface. At this point, the worker can remove the dustproof net 202 for cleaning. Pulling the L-shaped plate 207 moves the insertion rod 208. When the insertion rod 208 is completely disengaged from the surface of the slot in the baffle 205, it releases its fixation to the baffle 205. Rotating the baffle 205, when it is fully open, moves the dustproof net 202. When the dustproof net 202 is completely detached from the surface of the dustproof frame 201, the worker can clean the dust from its surface. After cleaning, the dustproof net 202 is returned to its original position, the baffle 205 is closed, and the L-shaped plate 207 is pushed to move the insertion rod 208. The rod 208 moves until it is inserted into the surface of the slot in the baffle 205, thus fixing the baffle 205. This operation is simple and convenient, allowing workers to quickly open the baffle 205 and remove the dustproof net 202 for cleaning. Both sides of the dustproof frame 201 have sliding grooves, and the surfaces of these grooves are slidably connected to limit blocks 209. When workers need to open the baffle 205, they pull the L-shaped plate 207, causing the rod 208 to move. When the rod 208 releases its fixation on the baffle 205, the limit block 209 moves. When the limit block 209 moves between the L-shaped plate 207 and the dustproof frame 201, it fixes the L-shaped plate 207, allowing workers to open the baffle 205. 09 effectively restricts the movement of the insertion rod 208, preventing accidental collisions and damage to the rod 208 caused by workers not noticing its position when closing the baffle 205. Two torsion springs 210 are fitted onto the arc surface of the rotating rod 204, with their ends fixedly connected to the rotating block 203 and the baffle 205, respectively. When workers need to remove the dustproof net 202, they pull the L-shaped plate 207 to move the insertion rod 208. When the insertion rod 208 is released from its fixation to the baffle 205, the torque of the torsion springs 210 causes the baffle 205 to rotate, which in turn rotates the rotating rod 204 until the baffle 205 is fully open. At this point, workers can remove the dustproof net 202.The torsion spring 210 provides enough torque to automatically open the baffle 205 while keeping it open, thus facilitating the removal of the dustproof net 202 by workers.
[0034] Reference Figure 5 and Figure 6 As shown, specifically, the protective device 3 includes a U-shaped frame 31, which is fixedly connected to the surface of the cooking device body 1. Two sliding holes are formed on the surface of the U-shaped frame 31, and sliding blocks 32 are slidably connected to the surfaces of the two sliding holes. A protective plate 33 is fixedly connected to the side of the two sliding blocks 32 that is close to each other. Two L-shaped blocks 34 are fixedly connected to the surface of the U-shaped frame 31, and a limiting rod 35 is slidably inserted into the L-shaped blocks 34. Two limiting grooves are formed on the surface of the protective plate 33. When the operator needs to use the protective plate 33 to protect the button of the cooking device body 1, the protective plate 33 is moved. The protective plate 33 causes the sliding blocks 32 to slide on the surface of the sliding holes in the U-shaped frame 31. When the protective plate 33 moves to the front of the button of the cooking device body 1, it pushes the limiting rod 35. When the limiting rod 35 is inserted into the surface of the limiting groove of the protective plate 33, the limiting rod 35 can fix the protective plate 33, achieving a secure fit. The protective plate 33 is designed to prevent the cooking device body 1 from shaking when it is hit, which could cause the protective plate 33 to slide and reduce its protective effect. A spring 36 is fixedly connected to the surface of the sliding block 32. The two ends of the spring 36 are fixedly connected to the sliding hole of the U-shaped frame 31 and the sliding block 32, respectively. When the operator needs to use the button of the cooking device body 1, the protective plate 33 can be opened and the limiting rod 35 can be pulled. When the limiting rod 35 is completely detached from the surface of the protective plate 33, the limiting rod 35 releases the fixing of the protective plate 33. The rebound force of the spring 36 drives the sliding block 32 to move, and the sliding block 32 drives the protective plate 33 to move until the protective plate 33 no longer blocks the button of the cooking device body 1. The rebound force of the spring 36 achieves the effect of automatically opening the protective plate 33, reducing the number of steps required for the operator to move the protective plate 33 and making it easier for the operator to proceed to the next operation.
[0035] Working principle: During prolonged use, dust in the air is blocked by the dustproof net 202, which adheres to its surface. At this point, the dustproof net 202 can be removed for cleaning. Pulling the L-shaped plate 207 moves the insertion rod 208. When the insertion rod 208 is completely disengaged from the slot of the baffle 205, it releases its fixation to the baffle 205. The torque of the torsion spring 210 causes the baffle 205 to rotate, which in turn rotates the rotating rod 204 until the baffle 205 is fully open. Moving the limiting block 209, when it moves between the L-shaped plate 207 and the dustproof frame 201, fixes the L-shaped plate 207, allowing the dustproof net 202 to move. When the dustproof net 202 is completely detached from the surface of the dustproof frame 201, the staff can clean the dust on the surface of the dustproof net 202. After cleaning, the dustproof net 202 is put back in its original position, the baffle 205 is closed, and the limiting block 209 is moved. When the limiting block 209 no longer blocks the movement of the L-shaped plate 207, the L-shaped plate 207 is pushed to drive the insertion rod 208 to move until the insertion rod 208 is inserted into the surface of the slot of the baffle 205. The insertion rod 208 can fix the baffle 205. At this time, the effect of reducing the adhesion of dust and other impurities in the air to the surface of the heat dissipation holes of the cooking device body 1 is achieved, avoiding a large amount of dust and other impurities from clogging the heat dissipation holes of the cooking device body 1, which would reduce the heat dissipation effect of the heat dissipation holes of the cooking device body 1 and cause the temperature inside the cooking device body 1 to be too high.
[0036] When the operator needs to use the protective plate 33 to protect the buttons on the main body 1 of the cooking device, the protective plate 33 is moved. The protective plate 33 causes the sliding block 32 to slide on the surface of the sliding hole in the U-shaped frame 31. When the protective plate 33 moves to the front of the buttons on the main body 1 of the cooking device, the limiting rod 35 is pushed. When the limiting rod 35 is inserted into the limiting groove of the protective plate 33, the limiting rod 35 can fix the protective plate 33. When the operator needs to use the buttons on the main body 1 of the cooking device, the protective plate 33 can be opened and the limiting rod 35 can be pulled. When the limiting rod 35 is completely disengaged from the protective plate 33, the protective plate 33 can be opened and the limiting rod 35 can be pulled. When the protective plate 33 is in contact with the surface of the protective plate 33, the limiting rod 35 releases the fixing of the protective plate 33. The rebound force of the spring 36 drives the sliding block 32 to move, and the sliding block 32 drives the protective plate 33 to move until the protective plate 33 no longer blocks the buttons of the cooking device body 1. At this time, the buttons of the cooking device body 1 can be protected, which avoids the situation where the workers accidentally touch the buttons on the surface of the cooking device body 1 when processing sea cucumbers, which would cause the parameters set by the cooking device body 1 to change and result in the sea cucumbers being processed in a substandard manner.
[0037] 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. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.
Claims
1. A quantitative temperature and salinity controlled sea cucumber cooking device, comprising a cooking device body, characterized in that: The surface of the cooking device body has several heat dissipation holes, and the surface of the cooking device body is provided with a dustproof device, which includes a dustproof frame. The dustproof frame is fixedly connected to the surface of the cooking device body, and a dustproof net is slidably connected to the surface of the dustproof frame. The dustproof net is located directly in front of the heat dissipation holes of the cooking device body. Two rotating blocks are fixedly connected to the surface of the dustproof frame, and a rotating rod is rotatably connected to the side of the two rotating blocks that are close to each other. A baffle is fixedly connected to the arc surface of the rotating rod.
2. The sea cucumber cooking device with quantitative temperature and salt control according to claim 1, characterized in that: Both sides of the dustproof frame are fixedly connected to fixing rods, and the arc surface of the fixing rods is slidably connected to an L-shaped plate. The side of the L-shaped plate closest to the dustproof frame is fixedly connected to an insert rod, and the surface of the baffle has two slots.
3. The sea cucumber cooking device with quantitative temperature and salt control according to claim 1, characterized in that: The dustproof frame has sliding grooves on both sides, and limit blocks are slidably connected to the surface of the sliding grooves.
4. The sea cucumber cooking device with quantitative temperature and salt control according to claim 1, characterized in that: The rotating rod has two torsion springs fitted on its arc surface, and the two ends of the torsion springs are fixedly connected to the rotating block and the baffle, respectively.
5. The sea cucumber cooking device with quantitative temperature and salt control according to claim 1, characterized in that: The surface of the cooking device body is provided with a protective device, which includes a U-shaped frame. The U-shaped frame is fixedly connected to the surface of the cooking device body. Two sliding holes are opened on the surface of the U-shaped frame. Sliding blocks are slidably connected to the surfaces of the two U-shaped frame sliding holes. A protective plate is fixedly connected to the side of the two sliding blocks that are close to each other.
6. The sea cucumber cooking device with quantitative temperature and salt control according to claim 5, characterized in that: Two L-shaped blocks are fixedly connected to the surface of the U-shaped frame, and a limiting rod is slidably inserted into the L-shaped block. Two limiting grooves are opened on the surface of the protective plate.
7. The sea cucumber cooking device with quantitative temperature and salt control according to claim 5, characterized in that: A spring is fixedly connected to the surface of the sliding block, and the two ends of the spring are fixedly connected to the sliding hole of the U-shaped frame and the sliding block, respectively.