A stir-frying device for sauce production
By using the forward and reverse rotation of the main shaft of the stir-frying mechanism and the coordinated design of ratchet and pawl, the problem of rapid wear of the scraping parts is solved, achieving uniform heating and mixing of the sauce, improving the stir-frying quality and reducing maintenance costs.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- HENAN XIKANG FOOD CO LTD
- Filing Date
- 2025-08-28
- Publication Date
- 2026-06-02
AI Technical Summary
The scraping components of existing sauce production stir-frying equipment wear out quickly when rotating at high frequency, affecting equipment maintenance costs and sauce texture, and also damaging the structure of viscous sauces.
Design a stir-frying mechanism in which the scraper rotates synchronously when the main shaft rotates forward and stops when it rotates backward. Combined with a ratchet and pawl structure, it can achieve bidirectional stirring and uniform heating of the sauce and reduce wear on the scraper.
It effectively reduces sauce adhesion and scorching, reduces wear on scraping parts, improves stir-frying quality and sauce uniformity, and reduces maintenance costs.
Smart Images
Figure CN224306754U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of sauce production technology, specifically to a stir-frying device for sauce production. Background Technology
[0002] In the food industry, sauces are key ingredients for enhancing the flavor of food, and their applications cover multiple fields such as catering, convenience food, and snacks. As consumers' requirements for the taste and quality of food continue to improve, the production process of sauces is receiving more and more attention. Stir-frying is the core link in sauce production, which directly affects the color, aroma, consistency and flavor stability of the sauce. The process requires reasonable temperature control and material turning to achieve the cooking of raw materials, the release of flavor substances and the uniform mixing of components. Therefore, efficient and stable stir-frying equipment is an important foundation for ensuring the quality of large-scale sauce production.
[0003] Existing sauce production stir-frying equipment typically consists of a support base, a wok for holding raw materials, a heating element that provides a heat source, and a stirring mechanism that agitates the materials. The working process is roughly as follows: Sauce raw materials (such as oils, spices, seasonings, etc.) are put into the wok, the heating element heats the wok, and the stirring mechanism is activated at the same time. The rotating stirring paddle continuously agitates the raw materials in the wok, while the scraper scrapes off the raw materials adhering to the wok wall through contact with the wok wall, thereby reducing raw material waste and the risk of scorching. This allows the raw materials to fully contact and mix during the heating process, gradually completing dehydration, maturation, and flavor fusion, and finally obtaining the desired sauce product.
[0004] However, the existing stirring and scraping components of the device have some design problems. The scraping component usually rotates synchronously and continuously with the stirring mechanism. That is, as long as the stirring mechanism is working, the scraping component is always in contact with and rubbing against the inner wall of the wok. Although this continuous scraping method can reduce the adhesion of raw materials to a certain extent, the long-term high-frequency friction will lead to accelerated wear of the scraping component, reduce the stability of the scraping effect, and require frequent replacement of parts to ensure production quality, which increases equipment maintenance costs and downtime. At the same time, for some sauces with a viscous texture or that are prone to clumping, continuous scraping may damage the texture of the sauce due to the hard contact between the scraper and the raw material, affecting the taste and texture of the final product. Therefore, we propose a stir-frying device for sauce production. Utility Model Content
[0005] The technical problem to be solved by this utility model is to overcome the existing defects and provide a stir-frying device for sauce production. The scraping frame only rotates with the mounting cylinder to scrape the wall when the main shaft rotates forward and stops when the main shaft rotates in reverse, which can effectively solve the problems in the background art.
[0006] To achieve the above objectives, the present invention provides the following technical solution: a stir-frying device for sauce production, comprising a base, a stir-frying pan in the middle of the base, and a stirring mechanism;
[0007] Stir-frying mechanism: It includes a mounting cylinder, a scraper, a main shaft, a stir-frying plate, a ratchet, a mounting groove, and a pawl. The upper end of the base is equipped with a machine head, and the lower side wall of the machine head is rotatably connected to the mounting cylinder. The outer arc surface of the mounting cylinder is fixedly connected to the scraper, which works in conjunction with the wok. The main shaft is rotatably connected to the inside of the mounting cylinder. The lower side of the outer arc surface of the main shaft is equipped with evenly distributed stir-frying plates. The upper end of the main shaft is fixedly connected to the ratchet. The mounting groove is opened at the front end of the upper side of the mounting cylinder. The bottom wall of the mounting groove is rotatably connected to the pawl via a rotating shaft. The outer arc surface of the front end of the pawl is equipped with a limiting protrusion. The right side plane of the limiting protrusion contacts the limiting rod set on the right side of the bottom wall of the mounting groove. By making the scraper rotate with the mounting cylinder only when the main shaft rotates forward to scrape the wall, and stop when the main shaft rotates in reverse, it can effectively reduce the adhesion and burning of the sauce, reduce the wear of the scraper components, reduce maintenance costs, and avoid the damage to the texture of the sauce caused by continuous scraping, thus ensuring the quality of the sauce stir-frying.
[0008] Furthermore, a microcontroller is provided on the front side of the base, and the input terminal of the microcontroller is electrically connected to an external power supply for stable control.
[0009] Furthermore, the stir-frying mechanism also includes a replacement plate and a torsion spring. The replacement plate is bolted to the upper side of the mounting cylinder. A clearance groove corresponding to the upper end of the rotating shaft is opened in the middle of the replacement plate. The torsion spring is located between the upper side of the front end of the pawl and the lower side of the replacement plate. The torsion spring is sleeved on the outer arc surface of the upper end of the rotating shaft, so that the pawl is always close to the ratchet teeth of the ratchet.
[0010] Furthermore, a servo motor is mounted on the upper side of the machine head. The output shaft of the servo motor is fixedly connected to the center of the upper end face of the main shaft. The input end of the servo motor is electrically connected to the output end of the microcontroller for stable driving.
[0011] Furthermore, an adjustment frame is fixedly connected to the upper side of the base, and the rear end of the machine head is slidably connected to the inside of the adjustment frame. A screw is rotatably connected between the upper and lower inner walls of the adjustment frame, and the screw is threadedly connected to the rear end of the machine head. A motor is installed on the upper side of the adjustment frame, and the output shaft of the motor is fixedly connected to the center of the upper end face of the screw. The input end of the motor is electrically connected to the output end of the microcontroller to adjust the height of the stir-frying mechanism.
[0012] Furthermore, the lower end of the wok is provided with a heating wire on the outer arc surface inside the base. The input end of the heating wire is electrically connected to the output end of the microcontroller for heating the wok.
[0013] Furthermore, the base is equipped with evenly distributed infrared temperature sensors, which are configured to work in conjunction with the portion of the wok located inside the base at the bottom. All infrared temperature sensors are bidirectionally electrically connected to the microcontroller, facilitating the detection of the wok's temperature.
[0014] Compared with the prior art, the beneficial effects of this utility model are as follows: This stir-frying device for sauce production has the following advantages:
[0015] The stir-frying mechanism drives the stir-frying plate to rotate in both directions via the main shaft. With the cooperation of the ratchet and pawl, when the main shaft rotates in the forward direction, the ratchet pushes the pawl to drive the mounting cylinder and the wall scraper to rotate synchronously. The wall scraper can scrape off the sauce residue on the inner wall of the wok, effectively preventing sticking and burning. When the main shaft rotates in the reverse direction, the pawl overcomes the torsion spring force and slips, the mounting cylinder stops, the wall scraper stops rotating, and the stir-frying plate stirs in the reverse direction, so that the sauce is heated more evenly and mixed more thoroughly in the bidirectional stirring. The overall structure improves the stir-frying quality. Attached Figure Description
[0016] Figure 1 This is a schematic diagram of the structure of this utility model;
[0017] Figure 2 This is a cross-sectional view of the structure of this utility model from the right side;
[0018] Figure 3 This is a partial structural diagram of the stir-frying mechanism of this utility model;
[0019] Figure 4 This is an enlarged structural schematic diagram of point A of this utility model;
[0020] Figure 5 This is a schematic diagram of the upper side of the mounting cylinder of this utility model;
[0021] Figure 6 This is an enlarged structural schematic diagram of section B of this utility model.
[0022] In the diagram: 1. Base, 2. Stir-frying mechanism, 21. Mounting cylinder, 22. Scraper, 23. Main shaft, 24. Stir-frying plate, 25. Ratchet, 26. Mounting groove, 261. Limiting rod, 27. Pawl, 271. Limiting protrusion, 28. Replacement plate, 29. Torsion spring, 3. Heating wire, 4. Infrared temperature sensor, 5. Adjustment frame, 6. Machine head, 7. Screw, 8. Servo motor, 9. Motor, 10. Microcontroller, 11. Wok, 12. Rotary shaft. Detailed Implementation
[0023] 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.
[0024] Please see Figure 1-6 This embodiment provides a technical solution: a stir-frying device for sauce production, including a base 1, a microcontroller 10 on the front side of the base 1, the input end of the microcontroller 10 being electrically connected to an external power source, a wok 11 in the middle of the base 1 (the wok 11 consists of two parts, the lower end of which is a hemispherical pot body and the upper end is a cylindrical pot body), a heating wire 3 on the outer arc surface of the lower end of the wok 11 located inside the base 1, the input end of the heating wire 3 being electrically connected to the output end of the microcontroller 10, and uniformly distributed infrared temperature sensors 4 inside the base 1, the infrared temperature sensors 4 being configured to cooperate with the lower end of the wok 11 located inside the base 1 (the infrared temperature sensors 4 respectively detect the temperature of the hemispherical pot body at the lower end of the wok 11 in four directions: front, back, left, and right), the infrared temperature sensors 4 being bidirectionally electrically connected to the microcontroller 10, and also including a stir-frying mechanism 2.
[0025] Stir-frying mechanism 2: It includes a mounting cylinder 21, a scraper frame 22, a main shaft 23, a stir-frying plate 24, a ratchet 25, a mounting groove 26, and a pawl 27. A machine head 6 is located at the upper end of the base 1 (the front side wall of the machine head 6 is hinged to a replacement door; a locking mechanism is provided between the end of the replacement door away from the hinge and the front side wall of the machine head 6; the locking mechanism is a commonly used type of locking mechanism in the prior art). An adjusting frame 5 is fixedly connected to the upper side of the base 1. The rear end of the machine head 6 is slidably connected to the interior of the adjusting frame 5. A screw 7 is rotatably connected between the upper and lower inner walls of the adjusting frame 5. The screw 7 is threadedly connected to the rear end of the machine head 6. A motor 9 is mounted on the upper side of the adjusting frame 5. The output shaft of the motor 9 is fixedly connected to the center of the upper end face of the screw 7. The input end of the motor 9 is electrically connected to a microcontroller. At the output end of 10, a mounting cylinder 21 is rotatably connected to the lower side wall of the machine head 6 (the mounting cylinder 21 and the lower side wall of the machine head 6 are rotatably connected via a first sealed bearing). A scraper frame 22 is fixedly connected to the outer arc surface of the mounting cylinder 21. The scraper frame 22 is used in conjunction with the wok 11 (the scraper frame 22 consists of two parts: its lower end is an arc-shaped scraper that contacts the inner arc surface of the hemispherical pot body at the lower end of the wok 11, and its upper end is a straight scraper that contacts the inner arc surface of the cylindrical pot body at the upper end of the wok 11). The main shaft 23 is rotatably connected to the inside of the mounting cylinder 21 (the main shaft 23 and the inside of the mounting cylinder 21 are rotatably connected via a second sealed bearing). The lower side of the outer arc surface of the main shaft 23 is provided with evenly distributed stirring plates 24. The upper end of the main shaft 23... A ratchet 25 is fixedly connected. A mounting groove 26 is opened at the front end of the upper side of the mounting cylinder 21. A pawl 27 is rotatably connected to the bottom wall of the mounting groove 26 via a rotating shaft 12. A limiting protrusion 271 is provided on the outer arc surface of the front end of the pawl 27. The right side plane of the limiting protrusion 271 contacts the limiting rod 261 provided on the right side of the bottom wall of the mounting groove 26. The stirring mechanism 2 also includes a replacement plate 28 and a torsion spring 29. The replacement plate 28 is bolted to the upper side of the mounting cylinder 21. A clearance groove corresponding to the upper end of the rotating shaft 12 is opened in the middle of the replacement plate 28. The torsion spring 29 is located between the upper side of the front end of the pawl 27 and the lower side of the replacement plate 28. The torsion spring 29 is sleeved on the outer arc surface of the upper end of the rotating shaft 12. A servo motor 8 is installed on the upper side of the machine head 6. The output of the servo motor 8... The shaft is fixedly connected to the center of the upper end face of the main shaft 23. The input end of the servo motor 8 is electrically connected to the output end of the microcontroller 10. Before the device is started, the worker puts the sauce ingredients into the wok 11. Then, the microcontroller 10 controls the motor 9 to run. The motor 9 drives the screw 7 in the adjusting frame 5 to rotate. Since the rear end of the machine head 6 is threadedly connected to the screw 7, and the machine head 6 slides along the adjusting frame 5, the rotation of the screw 7 will be converted into the up and down movement of the machine head 6, thereby adjusting the relative height between the stirring mechanism 2 (installation cylinder 21, scraper 22, etc.) and the wok 11, ensuring that the arc-shaped scraper and the straight scraper of the scraper 22 are respectively attached to the hemispherical bottom and cylindrical wall of the wok 11, while the stirring plate 24 is placed inside the wok 11. The microcontroller 10 starts the heating wire 3.The heating wire is energized to heat the hemispherical pot body at the bottom of the wok 11, providing heat for the sauce cooking. Infrared temperature sensors 4, evenly distributed inside the base 1, monitor the temperature in real time in four directions (front, back, left, and right) at the bottom of the wok 11 and feed the temperature signals back to the microcontroller 10. The microcontroller 10 compares the real-time temperature fed back by the infrared temperature sensors 4 with the preset cooking temperature (such as the required cooking temperature threshold for the sauce). If the temperature is below the threshold, the microcontroller controls the heating wire 3 to increase its power; if the temperature is above the threshold, it reduces the power or stops heating to ensure the temperature of the wok 11 remains stable within the set range, preventing the sauce from burning due to localized overheating or insufficient heating. The microcontroller 10 controls the servo motor 8 to rotate, which drives the spindle 23 to rotate forward or backward (this can be controlled by the microcontroller). 10. Setting the rotation cycle): When the main shaft 23 rotates clockwise, the ratchet 25 at the upper end of the main shaft 23 rotates synchronously. Since the pawl 27 presses the ratchet 25 tightly through the torsion spring 29 (one end of the torsion spring 29 is connected to the front end of the pawl 27, and the other end is connected to the replacement plate 28, the elasticity makes the pawl 27 always mesh with the ratchet teeth of the ratchet 25), and the limiting protrusion 271 of 27 contacts the limiting rod 261 in the mounting groove 26 (restricting the reverse rotation of the pawl 27), the teeth of the ratchet 25 will push the pawl 27, thereby driving the mounting cylinder 21 to rotate synchronously with the main shaft 23. When the mounting cylinder 21 rotates, the scraper 22 on its outer arc surface rotates synchronously: the arc-shaped scraper scrapes off the sauce residue on the bottom of the hemispherical pot, and the straight scraper scrapes off the sauce adhering to the cylindrical pot wall, preventing the sauce from sticking. While the pot walls are charred, the stirring plate 24 on the outer arc surface of the main shaft 23 rotates clockwise with the main shaft, stirring and turning the sauce in the pot to ensure even heating. When the main shaft 23 reverses (i.e., rotates counterclockwise), the ratchet 25 rotates in the opposite direction, and its teeth press against the inclined surface of the pawl 27. At this time, the pawl 27 overcomes the elastic force of the torsion spring 29 and rotates counterclockwise around the shaft 12. The ratchet teeth of the ratchet 25 slide over the pawl 27, and the mounting cylinder 21 remains stationary due to the lack of driving force (the wall scraper 22 stops scraping the wall). The main shaft 23 continues to drive the stirring plate 24 to rotate counterclockwise, changing the stirring direction, so that the sauce is mixed more evenly under the stirring in both directions, avoiding the accumulation of sauce caused by stirring in only one direction. When the main shaft 23 switches from counterclockwise to clockwise, the elastic force of the torsion spring 29 drives the pawl 27 to rotate counterclockwise around the shaft 12. The rotating shaft 12 resets, the limiting protrusion 271 re-engages with the limiting rod 261, and the pawl 27 re-engages with the ratchet teeth of the ratchet 25, ensuring that the mounting cylinder 21 can rotate synchronously during the next forward rotation. After prolonged use, the torsion spring 29 wears down. The bolts on the replaceable plate 28 can be removed, the replaceable plate 28 removed, and the torsion spring 29 replaced. The replaceable plate 28 is then reinstalled. After the sauce is cooked, the worker controls the motor 9 via the microcontroller 10. The motor 9 drives the screw 7 inside the adjusting frame 5 to rotate. Because the rear end of the machine head 6 is threadedly connected to the screw 7, and the machine head 6 slides along the adjusting frame 5, the rotation of the screw 7 is converted into the up-and-down movement of the machine head 6, thereby adjusting the stirring mechanism 2 to move upwards away from the wok 11. The worker then collects the cooked sauce.This allows the sauce to be heated more evenly and mixed more thoroughly through bidirectional turning, improving the overall quality of the stir-fry.
[0026] The working principle of the stir-frying device for sauce production provided by this utility model is as follows: Before starting the device, the worker puts the sauce raw materials into the wok 11. Then, the microcontroller 10 controls the motor 9 to run. The motor 9 drives the screw 7 in the adjusting frame 5 to rotate. Since the rear end of the machine head 6 is threadedly connected to the screw 7, and the machine head 6 slides along the adjusting frame 5, the rotation of the screw 7 is converted into the up and down movement of the machine head 6, thereby adjusting the relative height between the stir-frying mechanism 2 (installation cylinder 21, scraper 22, etc.) and the wok 11, ensuring that the arc-shaped scraper and the straight scraper of the scraper 22 respectively fit the hemispherical shape of the wok 11. The bottom of the pot and the cylindrical pot wall simultaneously place the stir-frying plate 24 inside the wok 11. The microcontroller 10 activates the heating wire 3, which heats the hemispherical pot body at the bottom of the wok 11 to provide heat for the sauce stir-frying. The infrared temperature sensors 4, which are evenly distributed inside the base 1, detect the temperature in the four directions (front, back, left, and right) at the bottom of the wok 11 in real time and feed the temperature signal back to the microcontroller 10. The microcontroller 10 compares the real-time temperature fed back by the infrared temperature sensor 4 with the preset stir-frying temperature (such as the stir-frying temperature threshold required for the sauce). If the temperature is lower than the threshold, the microcontroller controls the heating wire 3 to increase its power.If the temperature exceeds the threshold, reduce the power or pause heating to ensure the temperature of the wok 11 remains stable within the set range, preventing the sauce from burning due to localized overheating or insufficient heating. The microcontroller 10 controls the servo motor 8 to operate, driving the spindle 23 to rotate forward or backward (the rotation cycle can be set by the microcontroller 10). When the spindle 23 rotates forward (clockwise), the ratchet 25 at the upper end of the spindle 23 rotates synchronously. Because the pawl 27 presses tightly against the ratchet 25 through the torsion spring 29 (one end of the torsion spring 29 is connected to the front end of the pawl 27, and the other end is connected to the replacement plate 28, the elasticity keeps the pawl 27 always engaged with the ratchet teeth of the ratchet 25), and the limit of 27... The protrusion 271 contacts the limiting rod 261 in the mounting groove 26 (restricting the reverse rotation of the pawl 27). The teeth of the ratchet 25 push the pawl 27, thereby causing the mounting cylinder 21 to rotate synchronously with the main shaft 23. When the mounting cylinder 21 rotates, the scraper 22 on its outer arc surface rotates synchronously: the arc-shaped scraper removes the sauce residue on the bottom of the hemispherical pot, and the straight scraper removes the sauce adhering to the cylindrical pot wall, preventing the sauce from sticking to the pot wall and burning. At the same time, the stirring plate 24 on the outer arc surface of the main shaft 23 rotates with the main shaft, stirring and turning the sauce in the wok to ensure that the sauce is heated evenly. When the main shaft 23 rotates in reverse (i.e., counterclockwise), the ratchet 25 rotates in the opposite direction. The teeth will press against the inclined surface of the pawl 27. At this time, the pawl 27 overcomes the elastic force of the torsion spring 29 and rotates counterclockwise around the rotating shaft 12. The ratchet teeth of the ratchet wheel 25 slide over the pawl 27. The mounting cylinder 21 remains stationary due to the lack of driving force (the scraper 22 stops scraping the wall), while the main shaft 23 still drives the stir-frying plate 24 to rotate in reverse, changing the stir-frying direction, so that the sauce is mixed more evenly under the stirring in both directions, avoiding the accumulation of sauce caused by stir-frying in one direction. When the main shaft 23 switches from reverse to forward rotation, the elastic force of the torsion spring 29 drives the pawl 27 to reset around the rotating shaft 12, and the limiting protrusion 271 contacts the limiting rod 261 again. The pawl 27 then contacts the ratchet teeth of the ratchet wheel 25 again. The gear teeth mesh to ensure that the mounting cylinder 21 can rotate synchronously during the next forward rotation. After prolonged use, the torsion spring 29 wears out. The bolts on the replaceable plate 28 can be removed to replace the torsion spring 29. The replaceable plate 28 can then be reinstalled. Once the sauce is cooked, the worker controls the motor 9 via the microcontroller 10. The motor 9 drives the screw 7 inside the adjusting frame 5 to rotate. Because the rear end of the machine head 6 is threadedly connected to the screw 7, and the machine head 6 slides along the adjusting frame 5, the rotation of the screw 7 is converted into the up-and-down movement of the machine head 6. This adjusts the stirring mechanism 2 to move upwards away from the wok 11, allowing the worker to collect the cooked sauce.
[0027] It is worth noting that the heating wire 3 disclosed in the above embodiments can be a nickel-chromium alloy heating wire, the infrared temperature sensor 4 can be model MM1ML, the servo motor 8 can be a MINASA6 series, the motor 9 can be a three-phase asynchronous motor Y2-712-4, and the microcontroller 10 can be an STC89C52. The microcontroller 10 controls the operation of the heating wire 3, the infrared temperature sensor 4, the servo motor 8 and the motor 9 using methods commonly used in the prior art.
[0028] The above description is merely an embodiment of this utility model and does not limit the patent scope of this utility model. Any equivalent structural or procedural transformations made based on the content of this utility model specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of this utility model.
Claims
1. A stir-frying device for sauce production, comprising a base (1), wherein a stir-fry pan (11) is provided in the middle of the base (1), characterized in that: It also includes stir-frying institutions (2); Stir-frying mechanism (2): It includes a mounting cylinder (21), a scraper (22), a main shaft (23), a stir-frying plate (24), a ratchet (25), a mounting groove (26), and a pawl (27). The upper end of the base (1) is provided with a machine head (6). The lower side wall of the machine head (6) is rotatably connected to the mounting cylinder (21). The outer arc surface of the mounting cylinder (21) is fixedly connected to the scraper (22). The scraper (22) is used in conjunction with the wok (11). The main shaft (23) is rotatably connected to the inside of the mounting cylinder (21). The outer arc surface of the main shaft (23) is provided with a uniformly distributed stir-frying plate (24). The upper end of the main shaft (23) is fixedly connected to a ratchet (25). The mounting groove (26) is opened at the front end of the upper side of the mounting cylinder (21). The bottom wall of the mounting groove (26) is rotatably connected to a pawl (27) through a rotating shaft (12). The outer arc surface of the front end of the pawl (27) is provided with a limiting protrusion (271). The right side plane of the limiting protrusion (271) contacts the limiting rod (261) provided on the right side of the bottom wall of the mounting groove (26).
2. The roasting device for sauce production according to claim 1, characterized in that: The base (1) is equipped with a microcontroller (10) on the front side, and the input terminal of the microcontroller (10) is electrically connected to an external power source.
3. The stir-frying apparatus for sauce production according to claim 1, characterized in that: The stir-frying mechanism (2) also includes a replacement plate (28) and a torsion spring (29). The replacement plate (28) is bolted to the upper side of the mounting cylinder (21). The middle part of the replacement plate (28) has a relief groove corresponding to the upper end of the rotating shaft (12). The torsion spring (29) is located between the upper side of the front end of the pawl (27) and the lower side of the replacement plate (28). The torsion spring (29) is sleeved on the outer arc surface of the upper end of the rotating shaft (12).
4. The stir-frying apparatus for sauce production according to claim 2, characterized in that: A servo motor (8) is installed on the upper side of the machine head (6). The output shaft of the servo motor (8) is fixedly connected to the center of the upper end face of the main shaft (23). The input end of the servo motor (8) is electrically connected to the output end of the microcontroller (10).
5. The stir-frying apparatus for sauce production according to claim 2, characterized in that: An adjustment frame (5) is fixedly connected to the upper side of the base (1). The rear end of the machine head (6) is slidably connected to the inside of the adjustment frame (5). A screw (7) is rotatably connected between the upper and lower inner walls of the adjustment frame (5). The screw (7) is threadedly connected to the rear end of the machine head (6). A motor (9) is installed on the upper side of the adjustment frame (5). The output shaft of the motor (9) is fixedly connected to the center of the upper end face of the screw (7). The input end of the motor (9) is electrically connected to the output end of the microcontroller (10).
6. The stir-frying apparatus for sauce production according to claim 2, characterized in that: The lower end of the wok (11) is located inside the base (1) and the outer arc surface is provided with a heating wire (3). The input end of the heating wire (3) is electrically connected to the output end of the microcontroller (10).
7. The stir-frying apparatus for sauce production according to claim 2, characterized in that: The base (1) is equipped with uniformly distributed infrared temperature sensors (4). The infrared temperature sensors (4) are matched with the part of the wok (11) located inside the base (1). The infrared temperature sensors (4) are all bidirectionally electrically connected to the microcontroller (10).