A three-dimensional heating cooking device for sauce

Abstract

The utility model belongs to the field of sauce processing provides a kind of sauce three-dimensional heating cooking equipment, including cooking jar, the side wall of cooking jar is fixedly connected with feed pipe, the lower surface of cooking jar is fixedly connected with discharge pipe, the circumferential surface of cooking jar is fixedly installed with several evenly distributed heating fins, the two side walls of cooking jar are fixedly installed with support frame, the upper surface of support frame is fixedly installed with fixed column;The utility model can be heated by the side wall to sauce material by the several evenly distributed heating fins set in the circumferential surface of jar body, so that the heating in jar body is more uniform, while the stirring effect of equipment is improved by the variable pitch helical blade set, cooperate the use of stirring fin, while the sauce material adhered to the inner side wall of jar body can be stirred in the stirring process by the gear ring and scraper etc. set, reduce the problem that sauce material adheres in jar body and causes it to appear scorched, also can clean the inside of jar body after cooking.

Description

Technical Field

[0001] This utility model belongs to the field of sauce processing, specifically a three-dimensional heating and cooking device for sauces. Background Technology

[0002] In the field of sauce processing, traditional heating and cooking equipment usually adopts a single-point bottom heating method, combined with a simple unidirectional stirring structure for processing. The working principle of this type of equipment mainly relies on the bottom electric heating tube or gas heat source to directly heat the pot body, while the stirring blade is driven by the central shaft to achieve unidirectional stirring of the material. However, with the continuous improvement of the requirements of modern food industry for sauce quality, production efficiency and automation level, this type of traditional equipment has gradually exposed the following technical problems.

[0003] Because sauces, such as chili sauce, bean paste, and curry, have high viscosity and high solids content, they have poor thermal conductivity and low fluidity. Traditional single-point heating methods result in heat being transferred only from the bottom in one direction, causing localized overheating and scorching at the bottom (temperatures can reach 180-200℃), while the top and sidewall areas are underheated (temperatures are often below 100℃). This significant temperature gradient leads to uneven texture, inconsistent color, and unbalanced distribution of flavor compounds in the finished product. At the same time, during the stirring process, sauces and other substances adhere to the inner wall of the tank and are difficult to clean, thus affecting the subsequent use of the equipment and causing great inconvenience.

[0004] To address the problems raised in the background art, those skilled in the art have proposed a three-dimensional heating and cooking device for sauces. Utility Model Content

[0005] To address the aforementioned technical problems, this utility model provides a three-dimensional heating and cooking device for sauces, which solves the problems of uneven heating and difficulty in cleaning sauces adhering to the inner wall of the tank in existing sauce cooking devices.

[0006] A three-dimensional heating and cooking device for sauces includes a cooking tank. A feed pipe is fixedly connected to the side wall of the cooking tank, and a discharge pipe is fixedly connected to the lower surface of the cooking tank. Several evenly distributed heating elements are fixedly installed on the periphery of the cooking tank. Support frames are fixedly installed on both side walls of the cooking tank. A fixing column is fixedly installed on the upper surface of the support frame. An mounting bracket is slidably arranged on the side wall of the fixing column. A drive motor is fixedly installed on the upper surface of the mounting bracket. The output end of the drive motor is fixedly connected to a rotating rod through a coupling. One end of the rotating rod extends into the cooking tank, and a spiral stirring blade is fixedly installed on its outer surface. The spiral stirring blade is a variable pitch blade, with the upper pitch being greater than the lower pitch.

[0007] A drive gear is fixedly mounted on the outer surface of the rotating rod. The drive gear is located on the upper surface of the cooking pot. A gear ring is rotatably mounted on the upper surface of the cooking pot. The drive gear is located inside the gear ring and meshes with it. An annular groove is formed on the upper surface of the cooking pot. Two symmetrically arranged scrapers are fixedly connected to the lower surface of the gear ring. The scrapers extend into the cooking pot and contact the inner wall of the cooking pot.

[0008] Preferably, a stirring blade is fixedly installed on the lower surface of the rotating rod.

[0009] Preferably, a scraper blade is slidably provided on the side wall of the scraper, and a plurality of evenly distributed return springs are provided between the inner side walls of the scraper, with the two ends of the return springs connected to the side wall of the scraper and the side wall of the scraper blade, respectively.

[0010] Preferably, a flow guide block is fixedly installed on the inner bottom wall of the cooking pot, and the height of the flow guide block gradually decreases from the outside to the center.

[0011] Preferably, a rotary motor is fixedly installed on the lower surface of the support frame, and a threaded rod is fixedly connected to the output end of the rotary motor through a coupling. One end of the threaded rod extends into the fixed column, and a lifting plate is threadedly connected to the outer surface of the threaded rod. Slide grooves are provided on both sides of the fixed column, and the two ends of the lifting plate extend out of the slide grooves and slide therewith. The two ends of the lifting plate are fixedly connected to the side wall of the mounting frame, and a limit rod is fixedly connected between the inner walls of the fixed column. The lifting plate passes through the limit rod and slides therewith.

[0012] Preferably, the cooking pot has a number of evenly distributed support legs fixedly installed on its peripheral sidewall, and locking casters are fixedly installed on the lower surface of the support legs.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] 1. This utility model uses several evenly distributed heating plates on the periphery of the tank to heat the sauce through the side wall, making the heating inside the tank more uniform. At the same time, the variable pitch spiral blades, with a larger pitch at the top to promote convection and a smaller pitch at the bottom to enhance shearing force, work in conjunction with the stirring blades to improve the stirring effect of the equipment. In addition, the toothed ring and scraper can stir the sauce adhering to the inner side wall of the tank during the stirring process, reducing the problem of sauce sticking to the inside of the tank and causing it to burn. It can also clean the inside of the tank after cooking. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0016] Figure 2 This is a cross-sectional view of the present invention;

[0017] Figure 3 This is a schematic diagram of the spiral stirring blade in this utility model;

[0018] Figure 4 This is a schematic diagram of the scraper structure in this utility model;

[0019] Figure 5 This is a cross-sectional view of the fixed column in this utility model.

[0020] In the picture:

[0021] 1. Cooking tank; 2. Feed pipe; 3. Discharge pipe; 4. Support frame; 5. Fixed column; 6. Mounting frame; 7. Drive motor; 8. Rotating rod; 9. Spiral stirring blade; 10. Drive gear; 11. Gear ring; 12. Scraper; 13. Stirring blade; 14. Scraper blade; 15. Return spring; 16. Drain block; 17. Rotating motor; 18. Threaded rod; 19. Lifting plate; 20. Slide groove; 21. Limiting rod; 22. Support leg; 23. Locking caster wheel. Detailed Implementation

[0022] The embodiments of this utility model will be described in further detail below with reference to the accompanying drawings and examples. The following examples are for illustrative purposes only and should not be construed as limiting the scope of this utility model.

[0023] Example 1: As shown in the attached document Figure 1 To be continued Figure 5 As shown: This utility model provides a three-dimensional heating and cooking device for sauces, including a cooking tank 1. A feed pipe 2 is fixedly connected to the side wall of the cooking tank 1, and a discharge pipe 3 is fixedly connected to the lower surface of the cooking tank 1. Several evenly distributed heating plates are fixedly installed on the periphery of the cooking tank 1. Support frames 4 are fixedly installed on both side walls of the cooking tank 1. A fixing column 5 is fixedly installed on the upper surface of the support frame 4. An mounting frame 6 is slidably arranged on the side wall of the fixing column 5. A drive motor 7 is fixedly installed on the upper surface of the mounting frame 6. The output end of the drive motor 7 is fixedly connected to a rotating rod 8 through a coupling. One end of the rotating rod 8 extends into the cooking tank 1, and a spiral stirring blade 9 is fixedly installed on its outer surface. The spiral stirring blade 9 is a variable pitch blade, with the upper pitch being greater than the lower pitch. The larger upper pitch promotes the convection mixing of the sauce and avoids material accumulation at the top, while the smaller lower pitch enhances the shearing force. A stirring blade 13 is fixedly installed on the lower surface of the rotating rod 8. The stirring blade 13 assists the spiral stirring blade 9 in strengthening the stirring of the high viscosity area at the bottom and eliminating dead corners.

[0024] A drive gear 10 is fixedly mounted on the outer surface of the rotating rod 8. The drive gear 10 is located on the upper surface of the cooking tank 1. A gear ring 11 is rotatably mounted on the upper surface of the cooking tank 1. The drive gear 10 is located inside the gear ring 11 and meshes with it. Through gear meshing, the rotational motion of the rotating rod 8 is converted into the circular motion of the gear ring 11. An annular groove is formed on the upper surface of the cooking tank 1. Two symmetrically arranged scrapers 12 are fixedly connected to the lower surface of the gear ring 11. The scrapers 12 extend into the cooking tank 1 and contact the inner wall of the cooking tank 1. The scrapers 12 are fixed below the gear ring 11 and adhere tightly to the inner wall of the tank when the gear ring 11 rotates, removing adhering materials.

[0025] As can be seen from the above, when in use, the sauce to be cooked is fed into the cooking tank 1 through the feed pipe 2. The peripheral heating plates are activated to achieve three-dimensional uniform heating. At this time, the drive motor 7 drives the rotating rod 8 to rotate. The spiral stirring blade 9 achieves layered mixing through the variable pitch design. The bottom stirring blade 13 further disperses the high-viscosity sauce. The rotating rod 8 drives the gear ring 11 to rotate through the drive gear 10, which drives the scraper 12 to move around the tank wall. This scrapes and stirs the sauce adhering to the inner side wall of the tank, improving the stirring effect of the device. The stirred sauce is discharged through the discharge pipe 3.

[0026] Example 2: Based on Example 1, a scraper blade 14 is slidably provided on the side wall of the scraper blade 12, and several evenly distributed return springs 15 are provided between the inner side walls of the scraper blade 12. The two ends of the return springs 15 are respectively connected to the side wall of the scraper blade 12 and the side wall of the scraper blade 14. The scraper blade 14 is made of elastic material. The elastic design allows the scraper blade 14 to adapt to the deformation of the tank wall, ensuring that there is no residue after scraping.

[0027] Preferably, a diversion block 16 is fixedly installed on the inner bottom wall of the cooking tank 1. The height of the diversion block 16 gradually decreases from the outside to the center. The diversion block 16 can improve the discharge efficiency of the equipment.

[0028] Furthermore, a rotary motor 17 is fixedly installed on the lower surface of the support frame 4. The output end of the rotary motor 17 is fixedly connected to a threaded rod 18 via a coupling. One end of the threaded rod 18 extends into the fixed column 5. A lifting plate 19 is threadedly connected to the outer surface of the threaded rod 18. Slide grooves 20 are provided on both sides of the fixed column 5. The two ends of the lifting plate 19 extend out of the slide grooves 20 and slide therewith. The two ends of the lifting plate 19 are fixedly connected to the side wall of the mounting frame 6. A limit rod 21 is fixedly connected between the inner walls of the fixed column 5. The lifting plate 19 passes through the limit rod 21 and slides therewith. The rotary motor 17, threaded rod 18, lifting plate 19, and slide grooves 20 make it easy to lift the mounting frame 6 after cooking, thereby lifting the rotating rod 8 and the spiral stirring blade 9, which facilitates the cleaning of the sauce adhering to the outside of the spiral stirring blade 9.

[0029] Specifically, the cooking tank 1 has several evenly distributed support legs 22 fixedly installed on its periphery. The lower surface of the support legs 22 is fixedly installed with locking casters 23, which facilitates the movement and fixation of the equipment and adapts to the needs of different production sites.

[0030] As can be seen from the above, the scraper 14 is pressed tightly against the inner wall under the action of the return spring 15, and removes the adhering material in real time. When the cooking is finished, the rotating motor 17 is started to drive the threaded rod 18 to rotate, and the mounting bracket 6 is lifted, thereby lifting the rotating rod 8 and the spiral stirring blade 9, which makes it easy to clean the sauce adhering to the outside of the spiral stirring blade 9. At the same time, the locking casters 23 facilitate the movement and fixation of the equipment to adapt to the needs of different production sites.

[0031] The embodiments of this utility model are given for the purpose of illustration and description. Although embodiments of this utility model have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the utility model. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of this utility model.

[0032] In the description of this utility model, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. "A plurality of" means two or more, unless otherwise explicitly specified.

[0033] In this utility model, unless otherwise explicitly specified and limited, the terms "installation," "connection," "joining," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; 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; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0034] In this utility model, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0035] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Furthermore, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0036] The accompanying drawings of the embodiments disclosed in this utility model only involve the structures involved in the embodiments disclosed in this utility model. Other structures can refer to the general design. In the absence of conflict, the same embodiment and different embodiments of this utility model can be combined with each other.

[0037] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A three-dimensional heating and cooking device for sauces, characterized in that: The cooking tank (1) is provided with a feed pipe (2) fixedly connected to the side wall of the cooking tank (1) and a discharge pipe (3) fixedly connected to the lower surface of the cooking tank (1). Several evenly distributed heating elements are fixedly installed on the periphery of the cooking tank (1). Support frames (4) are fixedly installed on both side walls of the cooking tank (1). Fixed columns (5) are fixedly installed on the upper surface of the support frames (4). Mounting brackets (6) are slidably arranged on the side wall of the fixed columns (5). A drive motor (7) is fixedly installed on the upper surface of the mounting brackets (6). A rotating rod (8) is fixedly connected to the output end of the drive motor (7) through a coupling. One end of the rotating rod (8) extends into the cooking tank (1) and a spiral stirring blade (9) is fixedly installed on its outer surface. The spiral stirring blade (9) is a variable pitch blade, with the upper pitch being greater than the lower pitch. A drive gear (10) is fixedly fitted on the outer surface of the rotating rod (8). The drive gear (10) is located on the upper surface of the cooking pot (1). A gear ring (11) is rotatably provided on the upper surface of the cooking pot (1). The drive gear (10) is located inside the gear ring (11) and meshes with the gear ring (11). An annular groove is provided on the upper surface of the cooking pot (1). Two symmetrically arranged scrapers (12) are fixedly connected to the lower surface of the gear ring (11). The scrapers (12) extend into the cooking pot (1) and contact the inner wall of the cooking pot (1).

2. The three-dimensional heating and cooking device for sauces as described in claim 1, characterized in that: A stirring blade (13) is fixedly installed on the lower surface of the rotating rod (8).

3. The three-dimensional heating and cooking device for sauces as described in claim 2, characterized in that: The scraper (12) has a scraper blade (14) slidably disposed on its side wall, and a number of evenly distributed return springs (15) are disposed between the inner side walls of the scraper (12). The two ends of the return springs (15) are respectively connected to the side wall of the scraper (12) and the side wall of the scraper blade (14).

4. The three-dimensional heating and cooking device for sauces as described in claim 3, characterized in that: The cooking pot (1) has a flow guide block (16) fixedly installed on its inner bottom wall. The flow guide block (16) gradually decreases in height from the outside to the center.

5. The three-dimensional heating and cooking device for sauces as described in claim 1, characterized in that: A rotating motor (17) is fixedly installed on the lower surface of the support frame (4). The output end of the rotating motor (17) is fixedly connected to a threaded rod (18) through a coupling. One end of the threaded rod (18) extends into the fixed column (5). A lifting plate (19) is threadedly connected to the outer surface of the threaded rod (18). Slide grooves (20) are provided on both sides of the fixed column (5). The two ends of the lifting plate (19) extend out of the slide grooves (20) and slide therewith. The two ends of the lifting plate (19) are fixedly connected to the side wall of the mounting frame (6). A limit rod (21) is fixedly connected between the inner walls of the fixed column (5). The lifting plate (19) passes through the limit rod (21) and slides therewith.

6. The three-dimensional heating and cooking device for sauces as described in claim 1, characterized in that: The cooking pot (1) has several evenly distributed support legs (22) fixedly installed on its peripheral sidewall, and locking casters (23) are fixedly installed on the lower surface of the support legs (22).

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