Multifunctional sauce cooking device

Abstract

This utility model relates to the technical field of sauce-cooking devices, specifically a multifunctional sauce-cooking device that solves the problems mentioned in the background art. It includes a sauce-cooking pot body and a lid, which are matched together. A support cylinder is welded to the back side of the sauce-cooking pot body. A U-shaped rod is installed between the support cylinder and the lid. One end of the U-shaped rod is inserted into the support cylinder and rotatably connected to it, while the other end is mounted on the top wall of the lid. A push rod assembly is installed on the top of the lid, fitted onto the end where the U-shaped rod connects to the lid. Pushing the push rod assembly opens or closes the lid on the sauce-cooking pot body. Because a support cylinder is installed on the back side of the sauce-cooking pot body, and a U-shaped rod is inserted into it, with one end of the U-shaped rod connected to the top of the lid and rotatably connected to the push rod assembly, operating the push rod assembly causes the U-shaped rod to rotate on the support cylinder, opening the lid on the sauce-cooking pot body. This places the user's body outside the sauce-cooking pot body, preventing burns and improving safety.

Description

Technical Field

[0001] This utility model relates to the technical field of sauce cooking devices, specifically a multifunctional sauce cooking device. Background Technology

[0002] Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from soybeans, wheat, and wheat bran. It has a reddish-brown color, a unique soy sauce aroma, and a delicious flavor that helps stimulate appetite.

[0003] In the soy sauce production process, soybeans, as the raw material, must first be crushed and steamed to facilitate subsequent fermentation and other processes. Currently, ordinary large pots are generally used for steaming the materials. Due to the large diameter of the pots, the diameter of the lids used with them is also large. When workers take the lids off the pots, they must bend over and stretch their arms to reach the lids. The steam inside the pots can easily burn the workers, which is detrimental to their safety. Utility Model Content

[0004] Technical problems to be solved

[0005] In view of the shortcomings of the prior art, this utility model provides a multifunctional sauce-cooking device, which solves the problems mentioned in the background art.

[0006] Technical solution

[0007] To achieve the above objectives, the present invention provides the following technical solution: A multifunctional sauce cooking device, comprising a sauce cooking pot body and a pot lid, which are matched together. A support cylinder is welded to the back side of the sauce cooking pot body. A U-shaped rod is provided between the support cylinder and the pot lid. One end of the U-shaped rod is inserted into the support cylinder and the two are rotatably connected. The other end is provided on the top wall of the pot lid.

[0008] The top of the pot lid is equipped with a push rod assembly that is fitted onto the end of the U-shaped rod that connects to the pot lid. Pushing the push rod assembly opens or closes the pot lid on the cooking pot body.

[0009] Furthermore, the push rod assembly includes a rotating ring and a first grip rod, one end of which is disposed on the outer wall of the rotating ring, and the rotating ring is fitted onto the end of the U-shaped rod that connects to the pot lid.

[0010] Furthermore, the end of the first grip is rotatably connected to a shaft, and a second grip is connected to the shaft. A limit rod is provided on the second grip. A baffle with an opening facing the back of the cooking pot is connected to the side wall of the cooking pot. The top wall of the support cylinder is provided with a sloping surface. The baffle is used to block the limit rod after the pot lid is opened.

[0011] Furthermore, the cross-section of the pivot is T-shaped, which serves to limit the second grip bar to the first grip bar.

[0012] Furthermore, the second grip is fitted with a non-slip sleeve.

[0013] Beneficial effects

[0014] Compared with the prior art, this utility model provides a multifunctional sauce-cooking device with the following beneficial effects:

[0015] This multi-functional sauce-cooking device features a support cylinder on the back of the sauce-cooking pot. A U-shaped rod is inserted into the support cylinder, with one end of the U-shaped rod connected to the top of the pot lid. A push rod assembly is rotatably connected to this end. Operating the push rod assembly causes the U-shaped rod to rotate on the support cylinder, opening the pot lid and placing the user's body outside the pot, thus preventing burns and improving safety. Attached Figure Description

[0016] Figure 1 This is a three-dimensional structural diagram of the present invention;

[0017] Figure 2 This is a top view of the structure of this utility model;

[0018] Figure 3 This utility model Figure 2 A schematic cross-sectional view at point AA;

[0019] Figure 4 This utility model Figure 1 The diagram shows a partially enlarged structural schematic at point A.

[0020] In the diagram: 1. Soy sauce pot body; 2. Pot lid; 3. Support cylinder; 4. U-shaped rod; 5. Sloping surface; 6. Push rod assembly; 7. Rotary ring; 8. First grip; 9. Second grip; 10. Rotary shaft; 11. Anti-slip sleeve; 12. Stop; 13. Limiting rod. Detailed Implementation

[0021] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0022] Please see Figures 1-4 The present invention relates to a multifunctional sauce cooking device, comprising a sauce cooking pot body 1 and a pot lid 2. The sauce cooking pot body 1 and the pot lid 2 are used together, and the pot lid 2 is used to cover the sauce cooking pot body 1.

[0023] A support cylinder 3 is welded to the back side of the sauce cooking pot 1. The top of the support cylinder 3 is higher than the top wall of the sauce cooking pot 1. A U-shaped rod 4 is set between the support cylinder 3 and the pot lid 2. One end of the U-shaped rod 4 is inserted into the support cylinder 3, and the other end is welded to the top wall of the pot lid 2. Both ends of the U-shaped rod 4 are cylindrical, so that the U-shaped rod 4 can slide up and down and rotate in the support cylinder 3.

[0024] The top of the pot lid 2 is provided with a push rod assembly 6, which is fitted onto the end of the U-shaped rod 4 that connects to the pot lid 2. The push rod assembly 6 includes a rotating ring 7 and a first gripping rod 8. The first gripping rod 8 is welded to the outer wall of the rotating ring 7. The rotating ring 7 is fitted onto the end of the U-shaped rod 4 that connects to the pot lid 2. Since the end of the U-shaped rod 4 is cylindrical, pushing the first gripping rod 8 will drive the pot lid 2, causing the U-shaped rod 4 to rotate on the support cylinder 3. This makes it easy for the pot lid 2 to open or close on the cooking pot body 1. Based on the length of the first gripping rod 8, the operator's head and fingers are kept away from the cooking pot body 1 and away from the steam in the cooking pot body 1, preventing the operator from being scalded.

[0025] Further improvements to the above technical solution include: a rotating groove at the end of the first grip 8, on which a rotating shaft 10 is mounted; a second grip 9 is connected to the rotating shaft 10; the rotating shaft 10 matches the rotating groove, and its cross-section is T-shaped, serving to limit the second grip 9's position on the first grip 8, while simultaneously forming a rotatable connection between the two; a rubber anti-slip sleeve 11 is fitted onto the second grip 9; a limit rod 13 is welded onto the second grip 9; and an opening facing the back of the sauce-cooking pot 1 is connected to the side wall of the pot. The top wall of the baffle 12 and the support cylinder 3 is provided with a sloping surface 5. When the second grip 9 is pushed to open the sauce pot 1, the U-shaped rod 4 not only rotates in the support cylinder 3, but also slides upward along its sloping surface 5, gradually increasing the distance between the lid 2 and the sauce pot 1 to prevent them from rubbing against each other until the lid 2 opens the sauce pot 1. Then the second grip 9 is rotated so that the limiting rod 13 is placed on the opening side of the baffle 12, blocking the limiting rod 13 and preventing the lid 2 from sliding backward based on the sloping surface 5.

[0026] In summary, when opening the lid 2 on the cooking pot 1, the operator holds the anti-slip sleeve 11 of the second grip 9 and rotates the second grip 9 to tilt the limiting rod 13 upward. This pushes the second grip 9 onto the U-shaped rod 4 via the rotating ring 7 connected to the first grip 8. Simultaneously, the U-shaped rod 4 carries the lid 2 and rotates around the support cylinder 3. The U-shaped rod 4 slides along the slope 5 at the top of the support cylinder 3, causing the lid 2 to rise as the cooking pot 1 is opened, preventing the lid 2 from rubbing against the cooking pot 1. Furthermore, the operator's arms and head are positioned on the outside of the cooking pot 1 to prevent burns from steam.

[0027] Until the limiting rod 13 connected to the second grip 9 is placed on the opening side of the baffle 12, rotate the second grip 9 so that the limiting rod 13 is vertically downward, and then release the second grip 9. The U-shaped rod 4 slides back a little along the slope 5 of the support cylinder 3 so that the baffle 12 blocks the limiting rod 13 and prevents the pot lid 2 from falling back.

[0028] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A multifunctional sauce-cooking device, comprising a sauce-cooking pot body (1) and a pot lid (2), the two being matched together, characterized in that: A support cylinder (3) is welded to the back side of the sauce pot body (1). A U-shaped rod (4) is provided between the support cylinder (3) and the pot lid (2). One end of the U-shaped rod (4) is inserted into the support cylinder (3) and the two are rotatably connected. The other end is set on the top wall of the pot lid (2). The top of the lid (2) is provided with a push rod assembly (6) fitted on the end of the U-shaped rod (4) that connects to the lid (2). Pushing the push rod assembly (6) opens or closes the lid (2) on the sauce pot body (1). The push rod assembly (6) includes a rotating ring (7) and a first grip (8). One end of the first grip (8) is set on the outer wall of the rotating ring (7), and the rotating ring (7) is fitted on the end of the U-shaped rod (4) that is connected to the pot lid (2).

2. The multifunctional sauce-cooking device according to claim 1, characterized in that: The end of the first grip (8) is rotatably connected to a shaft (10), and a second grip (9) is connected to the shaft (10). A limit rod (13) is provided on the second grip (9). A baffle (12) with an opening facing the back of the cooking pot (1) is connected to the side wall of the cooking pot body (1). A slope (5) is provided on the top wall of the support cylinder (3). The baffle (12) is used to block the limit rod (13) after the pot lid (2) is opened.

3. The multifunctional sauce-cooking device according to claim 2, characterized in that: The cross-section of the pivot (10) is T-shaped, which serves to limit the second grip (9) on the first grip (8).

4. A multifunctional sauce-cooking device according to claim 2 or 3, characterized in that: The second grip (9) is fitted with an anti-slip sleeve (11).

Images