A meat product frying pan structure

Abstract

The utility model discloses a kind of frying pan structures for meat product frying, it is related to frying pan technical field.When frying meat product, a large amount of oil fume is produced, not only oil dirt accumulation is formed on surrounding wall, equipment surface, but also pollution is caused to external air.The utility model includes fixed seat and smoke suction mechanism, smoke suction mechanism is arranged at one end of fixed seat, and smoke suction mechanism includes frying pan main body arranged at one end of fixed seat, the top of the frying pan main body is provided with pot cover component, and the top of the pot cover component is provided with suction port in penetration.The utility model is provided with smoke suction mechanism, pot cover component, frying pan main body and suction fan, by placing pot cover component on the top of frying pan main body, then using the engagement between fixed sleeve and suction port, fixed sleeve can be installed outside suction port, then using the work of exhaust fan, oil fume generated during device operation can be sucked into the inside of processing box, the smoke suction mechanism can be conveniently assembled, and the working efficiency of the device is improved.

Description

Technical Field

[0001] This utility model relates to the field of wok technology, specifically to a wok structure for stir-frying meat products. Background Technology

[0002] Meat products refer to cooked or semi-cooked meat products made primarily from meat and seasoned, such as sausages, ham, bacon, braised meat, and barbecued meat. In the processing of meat products, stir-frying is a very common and important cooking method that can give meat products a unique flavor and texture. Therefore, a stir-frying pan structure for stir-frying meat products is needed.

[0003] Regarding the aforementioned technologies, the applicant believes that when a meat frying pan structure is in operation, meat products and seasonings are placed inside the main body of the pan, and then a drive motor is used to drive a stirring rod to stir-fry the meat. However, stir-frying meat products will generate a large amount of oil fumes. These fumes not only contain oil particles, but also contain a variety of harmful substances produced by high-temperature cooking. This will not only cause oil stains to accumulate on the surrounding walls and equipment surfaces, but also pollute the outside air and harm the health of the operators. Utility Model Content

[0004] The purpose of this utility model is to provide a wok structure for stir-frying meat products, so as to solve the problem mentioned in the background art that a large amount of oil fumes are generated when stir-frying meat products, which not only causes oil stains to accumulate on the surrounding walls and equipment surfaces, but also pollutes the outside air.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a wok structure for stir-frying meat products, comprising a fixed base and a fumigation mechanism. The fumigation mechanism is disposed at one end of the fixed base and includes a wok body disposed at one end of the fixed base. A lid component is disposed at the top of the wok body, and an air intake is provided through the top of the lid component. A fixed sleeve is engaged with the outside of the air intake, and an air intake pipe is disposed through the inside of the fixed sleeve. The fixed sleeve slides up and down outside the air intake pipe. A sealing sleeve is disposed below the outside of the air intake pipe, and a processing part is disposed at the top of the air intake pipe. An exhaust fan is disposed inside the processing part near the fixed base.

[0006] By adopting the above technical solution, the pot lid component is placed on the top of the wok body, and then the fixed sleeve can be installed outside the air intake by using the engagement between the fixed sleeve and the air intake. Then, the exhaust fan can be used to draw the oil fumes generated during the operation of the device into the interior of the treatment box. The fume extraction mechanism can be easily assembled, which improves the working efficiency of the device.

[0007] Preferably, the pot lid component is provided in two sets, the pot lid component is set in a semi-circle, and the top of the pot lid component is provided with a handle.

[0008] By adopting the above technical solution, it is convenient for staff to move the pot lid components.

[0009] Preferably, the top of the pot lid component is provided with a snap-fit ​​block, and a snap-fit ​​seat is sleeved on the outside of the snap-fit ​​block.

[0010] By adopting the above technical solution, the lid component can be easily removed from the top of the wok body by moving the locking seat out of the locking block, thus facilitating the operator to take and put in meat products inside the wok body and improving the practicality of the device.

[0011] Preferably, a support frame is provided at the end of the wok body away from the fixed base.

[0012] By adopting the above technical solution, it is convenient to support the main body of the wok.

[0013] Preferably, a first filter layer is provided at the end of the processing unit near the exhaust fan, a second filter layer is provided at the end of the processing unit away from the exhaust fan, and an exhaust port is provided at the end of the support rod near the fixed seat.

[0014] By adopting the above technical solutions, the inhaled fumes can be easily purified, minimizing pollution to the external environment.

[0015] Preferably, an external thread is provided above the outside of the air intake, and a threaded groove that engages with the external thread is provided inside the fixing sleeve.

[0016] By adopting the above technical solution, the internal threaded groove of the fixed sleeve engages with the external thread on the air intake port, allowing the fixed sleeve to be installed outside the air intake port.

[0017] Preferably, the top end of the fixed base is provided with a support rod, the bottom end of the support rod is provided with a driving part, and the output end of the driving part is provided with a stirring roller.

[0018] By adopting the above technical solution, the driving unit can drive the stirring roller to rotate.

[0019] Preferably, a first stirring rod is provided in the middle part of the bottom end of the stirring roller, and a second stirring rod is evenly provided at both ends of the bottom end of the stirring roller.

[0020] By adopting the above technical solution, the meat products can be effectively stir-fried by rotating the No. 1 and No. 2 stirring rods.

[0021] Compared with the prior art, the beneficial effects of this utility model are:

[0022] By incorporating a fumigation mechanism, a lid assembly, a wok body, and an exhaust fan, the device allows for easy assembly of the fumigation mechanism. The lid assembly is placed on top of the wok body, and the fixed sleeve is installed outside the exhaust port via the engagement between the fixed sleeve and the exhaust port. The exhaust fan then draws the fumes generated during operation into the processing chamber. The fumigation mechanism is easily assembled, improving the device's efficiency. Furthermore, the device includes a lid assembly, a snap-fit ​​block, and a snap-fit ​​seat. By removing the snap-fit ​​seat from the snap-fit ​​block, the lid assembly can be easily removed from the top of the wok body, facilitating the operator's handling of meat products inside the wok body and enhancing the device's practicality. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of the overall three-dimensional structure of the present invention;

[0024] Figure 2 This is a three-dimensional structural diagram of the main body of the wok of this utility model;

[0025] Figure 3 This is a schematic diagram of the overall front view of the present invention;

[0026] Figure 4 This is a schematic diagram of the internal structure of the processing unit of this utility model.

[0027] Figure 5 This utility model Figure 2 Enlarged structural diagram at point A in the middle;

[0028] Figure 6 This utility model Figure 3 Enlarged structural diagram at point B.

[0029] In the diagram: 1. Support frame; 2. Smoke extraction mechanism; 201. Pot lid assembly; 202. Wok body; 203. Processing unit; 204. Handle; 205. Inlet; 206. Inlet pipe; 207. Exhaust port; 208. Exhaust fan; 209. First filter layer; 210. Second filter layer; 211. Snap-fit ​​block; 212. Snap-fit ​​seat; 213. Sealing sleeve; 214. Fixing sleeve; 3. Fixing seat; 4. Support rod; 5. Stirring roller; 6. Drive unit; 7. First stirring rod; 8. Second stirring rod. Detailed Implementation

[0030] 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.

[0031] Example 1

[0032] Please see Figures 1 to 6 This embodiment provides a technical solution: a wok structure for stir-frying meat products, including a fixed base 3 and a fumigation mechanism 2. The fumigation mechanism 2 is disposed at one end of the fixed base 3 and includes a wok body 202 disposed at one end of the fixed base 3. A heating tube is disposed inside the wok body 202. The meat products in the wok body 202 can be heated by the heating tube. When selecting the appropriate model, the appropriate model should be selected according to the actual needs. All the components required in the wok body 202 are existing technologies and will not be described in detail below.

[0033] The top of the wok body 202 is provided with a lid component 201, and a suction port 205 is provided through the top of the lid component 201. A fixing sleeve 214 is engaged with the outside of the suction port 205. An external thread is provided on the upper part of the suction port 205. The inside of the fixing sleeve 214 is provided with a threaded groove that engages with the external thread. By rotating the fixing sleeve 214, the threaded groove inside the fixing sleeve 214 engages with the external thread on the suction port 205, so that the fixing sleeve 214 can be installed outside the suction port 205. A suction pipe 206 is provided through the inside of the fixing sleeve 214 to facilitate the delivery of flue gas. The fixing sleeve 214 slides up and down on the outside of the suction pipe 206. A sealing sleeve 213 is provided on the lower part of the outside of the suction pipe 206 to improve the sealing between the suction pipe 206 and the fixing sleeve 214.

[0034] The top of the suction pipe 206 is provided with a processing section 203. An exhaust fan 208 is provided at one end of the processing section 203 near the fixed base 3. A first filter layer 209 is provided at one end of the processing section 203 near the exhaust fan 208. The first filter layer 209 is an activated carbon layer. A second filter layer 210 is provided at one end of the processing section 203 away from the exhaust fan 208. The second filter layer 210 is a porous ceramic layer, which can facilitate the purification of the inhaled oil fumes and minimize pollution to the external environment. An exhaust port 207 is provided at one end of the support rod 4 near the fixed base 3.

[0035] The effect achieved by the entire embodiment 1 is as follows: First, the pot lid component 201 is placed on the top of the wok body 202. Then, the fixing sleeve 214 is fitted onto the outside of the air intake 205. By rotating the fixing sleeve 214, the threaded groove inside the fixing sleeve 214 is engaged with the external thread on the air intake 205. The fixing sleeve 214 can be installed outside the air intake 205. Then, the exhaust fan 208 is turned on, which can draw the oil fumes generated by the wok body 202 during the frying process into the connected processing unit 203 through the air intake 205. The smoke extraction mechanism 2 can be easily assembled, which effectively improves the overall working efficiency of the device and can discharge the oil fumes generated during the frying process of meat products in a timely manner.

[0036] Example 2

[0037] Two sets of pot lid components 201 are provided. The pot lid component 201 is semi-circular. A handle 204 is fixedly connected to the top of the pot lid component 201, which can facilitate the movement of the pot lid component 201 by the staff. A locking block 211 is provided at the top of the pot lid component 201, and a locking seat 212 is sleeved on the outside of the locking block 211.

[0038] The effect achieved by the entire second embodiment is that by smoothly moving the locking seat 212 out from the outside of the locking block 211, the pot lid component 201 can be removed from the top of the wok body 202, thereby facilitating the operator to remove the processed meat products inside the wok body 202 and improving the practicality of the device.

[0039] Example 3

[0040] A support frame 1 is fixedly connected to the end of the wok body 202 away from the fixed base 3, which can conveniently support the wok body 202. A support rod 4 is fixedly connected to the top of the fixed base 3, and a drive unit 6 is fixedly connected to the bottom of the support rod 4. The drive unit 6 is equipped with a drive motor, which is existing technology and will not be described in detail here. A stirring roller 5 is fixedly connected to the output end of the drive unit 6. A first stirring rod 7 is fixedly connected to the middle part of the bottom end of the stirring roller 5, and a second stirring rod 8 is evenly fixedly connected to both ends of the bottom end of the stirring roller 5.

[0041] The effect achieved by the entire embodiment three is that the driving unit 6 drives the stirring roller 5 to rotate, which can drive the first stirring rod 7 and the second stirring rod 8 to rotate, and can effectively stir-fry the meat products.

[0042] Working principle: By placing the meat products and seasonings to be processed into the wok body 202, the meat products are heated by the heating tube inside the wok body 202. Then, the drive unit 6 drives the stirring roller 5 to rotate, which can drive the first stirring rod 7 and the second stirring rod 8 to rotate, which can effectively stir-fry the meat products.

[0043] Secondly, the operator places the lid component 201 on the top of the wok body 202, and then puts the fixing sleeve 214 on the outside of the air inlet 205. By rotating the fixing sleeve 214, the threaded groove inside the fixing sleeve 214 engages with the external thread on the air inlet 205, so that the fixing sleeve 214 can be installed on the outside of the air inlet 205. Then, the exhaust fan 208 is turned on, which can draw the oil fumes generated by the wok body 202 during the frying process into the connected processing unit 203 through the air inlet 205. The smoke extraction mechanism 2 can be easily assembled, which effectively improves the overall working efficiency of the device and can discharge the oil fumes generated during the frying process of meat products in a timely manner.

[0044] Finally, after the meat products inside the wok body 202 have been processed, the operator smoothly removes the locking seat 212 from the outside of the locking block 211. Then, the lid component 201 can be removed from the top of the wok body 202, which makes it convenient for the operator to remove the processed meat products inside the wok body 202 and improves the practicality of the device.

[0045] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installed," "equipped with," "connected," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be a connection within two components. For those skilled in the art, the specific meaning of the above terms in this utility model can be understood according to the specific circumstances.

[0046] 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 wok structure for stir-frying meat products, characterized in that: include: Fixed base; A smoking mechanism is provided, which is located at one end of a fixed base. The smoking mechanism includes a wok body located at one end of the fixed base. A lid component is provided at the top of the wok body. An air intake is provided through the top of the lid component. A fixed sleeve is engaged with the outside of the air intake. An air intake pipe is provided through the inside of the fixed sleeve. The fixed sleeve slides up and down outside the air intake pipe. A sealing sleeve is provided below the outside of the air intake pipe. A processing part is provided at the top of the air intake pipe. An exhaust fan is provided inside the processing part near the fixed base.

2. The wok structure for stir-frying meat products according to claim 1, characterized in that: The pot lid component is provided in two sets, and the pot lid component is designed to be semi-circular, with a handle at the top of the pot lid component.

3. The wok structure for stir-frying meat products according to claim 1, characterized in that: The top of the pot lid component is provided with a snap-fit ​​block, and a snap-fit ​​seat is sleeved on the outside of the snap-fit ​​block.

4. The structure of a wok for stir-frying meat products according to claim 1, characterized in that: A support frame is provided at the end of the wok body away from the fixed base.

5. The structure of a wok for stir-frying meat products according to claim 1, characterized in that: The processing unit has a first filter layer at the end near the exhaust fan and a second filter layer at the end away from the exhaust fan. An exhaust port is provided at the end of the support rod near the fixed base.

6. The wok structure for stir-frying meat products according to claim 1, characterized in that: An external thread is provided above the outside of the air intake, and a threaded groove that engages with the external thread is provided inside the fixing sleeve.

7. The structure of a wok for stir-frying meat products according to claim 1, characterized in that: The top of the fixed base is provided with a support rod, the bottom of the support rod is provided with a drive unit, and the output end of the drive unit is provided with a stirring roller.

8. The wok structure for stir-frying meat products according to claim 7, characterized in that: A first stirring rod is provided in the middle part of the bottom end of the stirring roller, and a second stirring rod is evenly provided at both ends of the bottom end of the stirring roller.

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