A vacuum cast iron cooking device

Abstract

The utility model discloses a kind of vacuum cast iron cooking devices, including base and the cooking cauldron being set on the base, the base is equipped with the drive module of the cooking cauldron rotation driven;The cooking cauldron is composed of cauldron body and fixed cover, the fixed cover is fixedly connected with the base, and the fixed cover is connected with the cauldron body by power supply slip ring;Dish feeding opening and seasoning feeding opening are provided on the fixed cover, and vacuum pipe is provided on the fixed cover.A beneficial effect is that the temperature inside the cooking cauldron is uniform, which can ensure that the maturity rate of dishes placed inside the cauldron body is uniform and stable, and improve the taste of cooked dishes.

Description

Technical Field

[0001] This utility model relates to the field of cooking equipment technology, specifically to a vacuum cast iron cooking device. Background Technology

[0002] In existing technologies, automatic cooking devices typically consist of a cooking pot and a stirring structure. The cooking pot is heated by an external heat source to heat the ingredients, while the stirring structure is usually located inside the cooking pot to stir the ingredients, ensuring a more even mixing between the ingredients and between the ingredients and seasonings. However, existing automatic cooking devices have the following shortcomings in practical use: 1. Uneven heating of the cooking pot: Because the cooking pot is similar to traditional pots, it only has single-sided heating (usually located at the bottom), resulting in lower temperatures on the sides of the pot. During the stirring process, some ingredients are always suspended in the air, causing differences in cooking time and affecting the final taste and quality; 2. The addition of seasonings in existing automatic cooking devices is usually direct, meaning that the corresponding amount of seasonings is directly added to the pot via a solenoid valve, and then the stirring structure mixes it evenly. This method makes it difficult to ensure that the seasonings are mixed stably and evenly with the ingredients, resulting in inconsistent flavor; 3. Difficulty in completely eliminating oil fumes in the processing area. Utility Model Content

[0003] The purpose of this utility model is to provide a vacuum cast iron cooking device to solve the above problems. Among the many technical solutions provided by this utility model, the preferred technical solution has the following technical effects: the cooking degree of the ingredients is uniform and stable, the seasoning is added more evenly, and the taste of the finished dish is improved. See the following description for details.

[0004] To achieve the above objectives, the present invention provides the following technical solution:

[0005] This utility model provides a vacuum cast iron cooking device, including a base and a cooking pot disposed on the base, wherein a drive module for driving the cooking pot to rotate is installed on the base;

[0006] The cooking pot consists of a pot body and a fixed lid. The fixed lid is fixedly connected to the base, and the fixed lid and the pot body are connected by a power supply slip ring.

[0007] The fixed cover is provided with a food inlet and a seasoning inlet, and a vacuum tube is provided on the fixed cover. The food inlet, the seasoning inlet and the vacuum tube are all connected to the pot body.

[0008] The circumferential sidewall of the vessel is provided with a heating wire connected to the power supply slip ring, and the circumferential sidewall of the vessel is provided with a discharge port.

[0009] Preferably, the drive module includes a drive shaft, a driven shaft, and a motor. The drive shaft and the driven shaft are parallel to each other and both are rotatably engaged with the base. The motor is connected to the drive shaft through a transmission connector.

[0010] Preferably, the drive shaft is provided with a drive gear and a drive guide wheel, and the driven shaft is provided with a driven gear and a driven guide wheel corresponding to the drive gear and the drive guide wheel; the vessel body is provided with a gear ring that matches the drive gear and the driven gear.

[0011] Preferably, the surface of the vessel body is provided with a guide groove, and the guide groove is matched with the position of the active guide wheel and the driven guide wheel.

[0012] Preferably, the seasoning inlet is equipped with a seasoning valve, the food inlet is equipped with a food valve, and both the seasoning valve and the food valve are solenoid valves; a thermocouple is provided on the fixed cover.

[0013] Preferably, the circumferential sidewall of the vessel body is formed with a plurality of wire passage holes, and the heating wire is disposed inside the wire passage holes.

[0014] Preferably, the outer surface of the vessel body is provided with a discharge baffle, which is rotatably engaged with the vessel body. The discharge baffle is positioned to match the discharge port, and the discharge baffle is in contact with the outer surface of the vessel body. A sealing gasket matching the discharge port is provided on the discharge baffle.

[0015] Preferably, a base plate is provided on the lower inner side of the base, and a vertical baffle is provided on the inner side of the base, with the lower edge of the baffle in contact with the surface of the base plate.

[0016] In summary, the beneficial effects of this utility model are as follows: 1. The internal temperature of the cooking pot is uniform, which can ensure that the food put into the pot cooks at a uniform and stable speed, and improve the taste of the food after cooking.

[0017] 2. Vacuum feeding is adopted. Due to the low pressure inside the vessel, the seasoning feeding valve is opened during the seasoning feeding process, and the seasoning can directly enter the vessel through the seasoning feeding port. Because of the large pressure difference between the inside and outside of the vessel, the seasoning will be scattered in a mist after entering the vessel, which greatly improves the uniformity of contact between the ingredients and seasonings and ensures the uniformity of the flavor of the ingredients.

[0018] 3. During the food processing, air is extracted in real time through vacuum tubes and centrally processed, resulting in no oil fumes at the processing site. Attached Figure Description

[0019] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 This is a schematic diagram of the main structure of this utility model;

[0021] Figure 2 This is a schematic diagram of the left-side structure of this utility model;

[0022] Figure 3 This is a three-dimensional structural schematic diagram of the present invention;

[0023] Figure 4 This is a three-dimensional structural schematic diagram of the present invention from another angle;

[0024] Figure 5 This is a three-dimensional structural diagram of the vessel body of this utility model;

[0025] Figure 6 This is a three-dimensional structural diagram of the vessel body of this utility model from another angle.

[0026] The annotations in the attached figures are explained as follows:

[0027] 1. Cooking pot; 101. Fixed cover; 102. Food feeding valve; 103. Food feeding port; 104. Seasoning feeding valve; 105. Seasoning feeding port; 106. Power supply slip ring; 107. Pot body; 108. Thermocouple; 109. Vacuum tube; 110. Gear ring; 111. Wire hole; 112. Heating wire; 113. Discharge port; 114. Discharge baffle; 2. Base; 3. Bottom plate; 4. Motor; 5. Transmission connecting parts; 6. Drive shaft; 7. Driven shaft; 8. Driven guide wheel; 9. Baffle; 10. Fixing frame. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of this utility model clearer, the technical solutions of this utility model will be described in detail below. Obviously, the described embodiments are only a part of the embodiments of this utility model, and not all of them. Based on the embodiments of this utility model, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this utility model.

[0029] See Figures 1-6As shown, this utility model provides a vacuum cast iron cooking device, including a base 2 and a cooking pot 1 disposed on the base 2. A drive module for driving the cooking pot 1 to rotate is installed on the base 2. The drive module includes a drive shaft 6, a driven shaft 7, and a motor 4. The drive shaft 6 and the driven shaft 7 are parallel to each other and both are rotatably engaged with the base 2. The motor 4 is connected to the drive shaft 6 through a transmission connector 5. The drive shaft 6 is provided with a drive gear and a drive guide wheel, and the driven shaft 7 is provided with a driven gear and a driven guide wheel 8 corresponding to the drive gear and the drive guide wheel.

[0030] The cooking pot 1 consists of a pot body 107 and a fixed cover 101. The fixed cover 101 is fixedly connected to the base 2 via a fixing bracket 10. The fixed cover 101 and the pot body 107 are connected via a power supply slip ring 106. The pot body 107 is provided with a gear ring 110 that matches the driving gear and the driven gear. The surface of the pot body 107 is provided with a guide groove. The guide groove matches the position of the driving guide wheel and the driven guide wheel 8. The guide groove is used to guide the driving guide wheel and the driven guide wheel 8 to ensure that the pot body 107 rotates in the same direction during rotation.

[0031] The fixed cover 101 is provided with a food inlet 103 and a seasoning inlet 105. A vacuum tube 109 is provided on the fixed cover 101. The food inlet 103, the seasoning inlet 105, and the vacuum tube 109 are all connected to the pot body 107. A seasoning valve 104 is provided on the seasoning inlet 105, and a food inlet valve 102 is provided on the food inlet 103. Both the seasoning valve 104 and the food inlet valve 102 are solenoid valves. A thermocouple 108 is provided on the fixed cover 101.

[0032] The circumferential sidewall of the vessel body 107 is provided with a heating wire 112 connected to the power supply slip ring 106. One end of the power supply slip ring 106 is connected to the fixed cover 101, and the other end is connected to the vessel body 107 and electrically connected to the heating wire 112. The structure of one side of the power supply slip ring 106 is well known to those skilled in the art, and its principle and structure will not be described in detail here. A discharge port 113 is provided on the circumferential sidewall of the vessel body 107, and a discharge baffle 114 is provided on the outer surface of the vessel body 107. A magnet is provided on the discharge baffle 114. By attracting the magnet to the vessel body 107, the discharge baffle 114 can be stably connected to the vessel body 107. During the process of connecting the vessel body 107 and then drawing a vacuum from the inside of the vessel body 107 through the vacuum tube 109, the discharge baffle 114 can be further attracted to the vessel body 107. Therefore, no additional fixing is required to ensure a stable connection between the discharge baffle 114 and the vessel body 107. The discharge baffle 114 is rotatably engaged with the vessel body 107. The position of the discharge baffle 114 matches the discharge port 113. The discharge baffle 114 is attached to the outer surface of the vessel body 107. A sealing gasket matching the discharge port 113 is provided on the discharge baffle 114. The sealing gasket is a silicone gasket used to seal the edge of the discharge port 113.

[0033] The circumferential sidewall of the vessel body 107 is formed with a plurality of wire passage holes 111, and the heating wire 112 is disposed inside the wire passage holes 111. The vessel body 107 is formed by casting. During the casting process, the steel pipe sleeve or ceramic sleeve together with the heating wire 112 is placed inside the casting mold. After the casting is completed, the heating wire 112 can be integrated into the interior of the vessel body 107.

[0034] The base 2 has a base plate 3 on its lower inner side and a vertical baffle 9 on its inner side. The lower edge of the baffle 9 is in contact with the surface of the base plate 3. The base plate 3 can be used to receive materials after placing a container, while the baffle 9 is used to separate the motor 4 from the lower part of the discharge port 113 so that the container does not come into contact with the motor 4 during the process of receiving materials.

[0035] With the above structure, the cooking pot 1 adopts a self-heating method, and the heating wire 112 is evenly distributed on the surface of the pot body 107. The internal temperature of the pot body 107 is uniform, which can ensure that the food put into the pot body 107 cooks at a uniform and stable speed, improving the taste of the cooked food. Vacuum feeding is adopted. Due to the low pressure inside the pot body 107, when seasonings are added, the seasoning feeding valve 104 is opened. Under the action of pressure difference, the seasonings can be directly sucked into the pot body 107 through the seasoning feeding port 105. Because of the large pressure difference between the inside and outside of the pot body 107, the seasonings will be scattered in a mist after entering the pot body 107, which greatly improves the uniformity of contact between the food and the seasonings, ensuring the uniformity of the food flavor. During the food processing, the vacuum tube 109 is used to extract air in real time, and the extracted flue gas can be directly transported to the flue gas treatment equipment for centralized treatment. There is no oil fume at the processing site, which improves the environmental quality of the processing site.

[0036] The above description is merely a specific embodiment of this utility model, but the protection scope of this utility model is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in this utility model should be included within the protection scope of this utility model. Therefore, the protection scope of this utility model should be determined by the protection scope of the claims.

Claims

1. A vacuum cast iron cooking device, characterized in that, It includes a base (2) and a cooking pot (1) disposed on the base (2), wherein a drive module for driving the cooking pot (1) to rotate is installed on the base (2); The cooking pot (1) consists of a pot body (107) and a fixed cover (101). The fixed cover (101) is fixedly connected to the base (2). The fixed cover (101) and the pot body (107) are connected by a power supply slip ring (106). The fixed cover (101) is provided with a food feeding port (103) and a seasoning feeding port (105), and a vacuum tube (109) is provided on the fixed cover (101). The food feeding port (103), the seasoning feeding port (105) and the vacuum tube (109) are all connected to the pot body (107). The circumferential sidewall of the vessel body (107) is provided with a heating wire (112) that connects to the power supply slip ring (106), and a discharge port (113) is provided on the circumferential sidewall of the vessel body (107).

2. The vacuum cast iron cooking device according to claim 1, characterized in that: The drive module includes a drive shaft (6), a driven shaft (7) and a motor (4). The drive shaft (6) and the driven shaft (7) are parallel to each other and both are rotatably engaged with the base (2). The motor (4) is connected to the drive shaft (6) through a transmission connector (5).

3. The vacuum cast iron cooking device according to claim 2, characterized in that: The drive shaft (6) is provided with a drive gear and a drive guide wheel, and the driven shaft (7) is provided with a driven gear and a driven guide wheel (8) corresponding to the drive gear and the drive guide wheel; the vessel body (107) is provided with a gear ring (110) that matches the drive gear and the driven gear.

4. The vacuum cast iron cooking device according to claim 3, characterized in that: The surface of the vessel body (107) is provided with a guide groove, which is matched with the position of the active guide wheel and the driven guide wheel (8).

5. The vacuum cast iron cooking device according to claim 1, characterized in that: The seasoning inlet (105) is provided with a seasoning valve (104), and the food inlet (103) is provided with a food valve (102). Both the seasoning valve (104) and the food valve (102) are solenoid valves. The fixed cover (101) is provided with a thermocouple (108).

6. The vacuum cast iron cooking device according to claim 1, characterized in that: The circumferential sidewall of the vessel body (107) is formed with a plurality of wire passage holes (111), and the heating wire (112) is disposed inside the wire passage holes (111).

7. The vacuum cast iron cooking device according to claim 1, characterized in that: The outer surface of the vessel body (107) is provided with a discharge baffle (114), which is rotatably engaged with the vessel body (107). The discharge baffle (114) is matched with the discharge port (113) in position. The discharge baffle (114) is in contact with the outer surface of the vessel body (107), and a sealing gasket matching the discharge port (113) is provided on the discharge baffle (114).

8. The vacuum cast iron cooking device according to claim 1, characterized in that: A base plate (3) is provided on the lower inner side of the base (2), and a vertical baffle (9) is provided on the inner side of the base (2), with the lower edge of the baffle (9) in contact with the surface of the base plate (3).

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