A coffee bean stirring mechanism and a coffee roaster

Abstract

This utility model discloses a coffee bean stirring mechanism and a coffee roaster. The coffee bean stirring mechanism includes a roasting tray, a stirring motor, and a stirring assembly. A connecting seat is connected to a connecting rod, and stirring blades are distributed on the connecting rod. The stirring blades have radially arranged ventilation holes, and the stirring groove wall of the roasting tray has ventilation holes. The stirring blades of this application have multiple ventilation holes arranged radially along the center. During rotation, these holes guide hot airflow through the coffee bean layer, preventing localized heat accumulation. Simultaneously, the ventilation holes reduce the rotational resistance of the stirring blades, allowing the coffee beans to form a three-dimensional tumbling trajectory under the combined action of airflow and mechanical stirring, significantly improving the uniformity of heating.

Description

Technical Field

[0001] This utility model relates to the technical field of coffee roasting equipment, and in particular to a coffee bean stirring mechanism and a coffee roaster. Background Technology

[0002] In the coffee-making process, roasting coffee beans is a crucial step, directly affecting the taste and flavor of the coffee. Existing coffee roasters often fail to achieve ideal mixing of the beans during roasting. Some roasters have complex mixing mechanisms, leading to high manufacturing costs and difficult maintenance; others fail to achieve even mixing of the beans, resulting in uneven heating during roasting, affecting roasting quality and ultimately the final quality of the coffee. Utility Model Content

[0003] This invention aims to at least partially solve one of the problems in related technologies. Therefore, one objective of this invention is to provide a coffee bean stirring mechanism for achieving uniform stirring of coffee beans during the roasting process, thereby improving roasting quality.

[0004] A coffee bean stirring mechanism, the coffee bean stirring mechanism comprising:

[0005] A bean drying tray, wherein the bean drying tray is provided with a stirring groove, and the wall of the stirring groove is provided with ventilation holes;

[0006] A stirring motor is located below the roasting tray;

[0007] A stirring assembly is disposed within the roasting pan. The stirring assembly includes a connecting seat, a connecting rod, and a stirring blade. One end of the connecting seat is driven and connected to the stirring motor, and the other end is connected to the connecting rod. The connecting rod is connected to the stirring blade. The stirring blade has multiple vent holes arranged radially along the center of the stirring blade. The stirring motor drives the connecting seat to rotate, thereby causing the connecting rod and the stirring blade to rotate within the roasting pan.

[0008] Furthermore, there are multiple stirring blades, which are spaced apart and staggered along the extension direction of the connecting rod.

[0009] Furthermore, the stirring blade is arc-shaped.

[0010] Furthermore, the stirring blade is detachably connected to the connecting rod.

[0011] Furthermore, the stirring assembly also includes an arc-shaped stirring plate, which is connected to the side wall of the connecting seat near the bottom of the stirring tank and is inclined relative to the connecting seat.

[0012] Furthermore, the stirring assembly also includes a buffer plate, which is connected to the side of the arc-shaped stirring plate away from the bottom of the stirring tank and extends vertically.

[0013] Furthermore, the roasting tray has multiple ventilation holes, which are arranged in a mesh pattern.

[0014] Furthermore, the roasting tray has multiple ventilation holes, which are spaced apart circumferentially along the stirring tank.

[0015] Furthermore, the ventilation holes are located on the side wall of the roasting tray and protrude outwards.

[0016] This utility model also proposes a coffee roaster, including a body and a coffee bean stirring mechanism as described above, wherein the coffee bean stirring mechanism is disposed in the body.

[0017] The technical solutions provided in this application have the following advantages compared with the prior art:

[0018] This application utilizes a stirring motor to drive the connecting seat to rotate, thereby causing the connecting rod and stirring blades to rotate within the stirring groove of the roasting tray, achieving the stirring of coffee beans. Simultaneously, the radial ventilation holes on the stirring blades and the ventilation holes on the roasting tray wall work together to promote hot airflow and ensure even heating of the coffee beans. The stirring blades have multiple ventilation holes arranged radially from the center, which guide hot airflow through the coffee bean layer during rotation, preventing localized heat accumulation. At the same time, the ventilation holes reduce the rotational resistance of the stirring blades, allowing the coffee beans to form a three-dimensional tumbling trajectory under the combined action of airflow and mechanical stirring, significantly improving heating uniformity. Attached Figure Description

[0019] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with the present invention and, together with the description, serve to explain the principles of the present invention.

[0020] 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, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0021] In the attached image:

[0022] Figure 1 This is a schematic diagram of the structure of an embodiment of the coffee bean stirring mechanism of this application;

[0023] Figure 2This is a schematic diagram of the structure of a coffee bean stirring mechanism according to another embodiment of this application;

[0024] Figure 3 This is a structural schematic diagram of another embodiment of the coffee bean stirring mechanism of this application;

[0025] Figure 4 This is an exploded structural diagram of an embodiment of the coffee bean stirring mechanism of this application;

[0026] Figure 5 This is a schematic diagram of the roasting tray in one embodiment of the coffee bean stirring mechanism of this application;

[0027] Figure 6 This is a schematic diagram of the stirring component in one embodiment of the coffee bean stirring mechanism of this application;

[0028] Figure 7 This is a schematic diagram of another configuration of the stirring blade in the stirring assembly of a coffee bean stirring mechanism according to one embodiment of the present application;

[0029] Figure 8 This is a schematic diagram of another configuration of the connecting seat in the stirring assembly of one embodiment of the coffee bean stirring mechanism of this application;

[0030] Figure 9 This is a schematic diagram of the connecting seat in the stirring assembly of one embodiment of the coffee bean stirring mechanism of this application from another perspective;

[0031] Figure 10 This is a schematic diagram of another embodiment of the coffee bean stirring mechanism of this application;

[0032] Figure 11 This is a schematic diagram of another embodiment of the coffee bean stirring mechanism of this application from another perspective;

[0033] Figure 12 This is an exploded structural diagram of another embodiment of the coffee bean stirring mechanism of this application;

[0034] Figure 13 This is a schematic diagram of the roasting tray in another embodiment of the coffee bean stirring mechanism of this application;

[0035] Figure 14 This is a schematic diagram of the structure of an embodiment of the coffee roaster of this application;

[0036] Figure 15 This is a schematic diagram of the internal structure of a coffee roaster according to an embodiment of the present application, with the outer shell removed.

[0037] Figure 16 This is a schematic diagram of the internal structure of the coffee roaster according to another embodiment of the present application, with the outer shell removed.

[0038] Figure label:

[0039] 1. A coffee bean stirring mechanism; 10. Roasting tray; 11. Stirring trough; 13. Vent; 30. Stirring motor; 50. Stirring assembly; 51. Connecting seat; 52. Connecting rod; 53. Stirring blade; 531. Vent; 54. Arc-shaped stirring plate; 55. Buffer plate; 100. Coffee roaster; 2. Machine body; Detailed Implementation

[0040] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0041] In the description of this invention, it should be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0042] like Figure 1 - Figure 11 As shown, the coffee bean stirring mechanism 1 provided in this application includes:

[0043] A bean drying tray 10 is provided with a stirring groove 11, and the wall of the stirring groove 11 is provided with ventilation holes 13.

[0044] A stirring motor 30 is located below the roasting tray 10;

[0045] A stirring assembly 50 is disposed within the roasting tray 10. The stirring assembly 50 includes a connecting seat 51, a connecting rod 52, and a stirring blade 53. One end of the connecting seat 51 is driven and connected to the stirring motor 30, and the other end is connected to the connecting rod 52. The connecting rod 52 is connected to the stirring blade 53. The stirring blade 53 has multiple vent holes 531, which are arranged radially along the center of the stirring blade 53. The stirring motor 30 drives the connecting seat 51 to rotate, thereby causing the connecting rod 52 and the stirring blade 53 to rotate within the roasting tray 10.

[0046] The coffee bean stirring mechanism mainly consists of a roasting tray 10, a stirring motor 30, and a stirring assembly 50. The roasting tray 10 has a stirring trough 11 for holding and roasting coffee beans. Ventilation holes 13 are provided on the walls of the stirring trough 11 to allow gas circulation inside and outside the trough, which helps with heat exchange during the coffee bean roasting process. The stirring motor 30 is located below the roasting tray 10 and provides power to the stirring assembly 50.

[0047] The mixing assembly 50 is disposed within the roasting tray 10 and includes a connecting seat 51, a connecting rod 52, and a mixing blade 53. One end of the connecting seat 51 is driven by the mixing motor 30, and the other end is connected to the connecting rod 52. The rotation of the connecting seat 51, driven by the mixing motor 30, causes the connecting rod 52 and the mixing blade 53 to rotate. The connecting rod 52 connects to the mixing blade 53 and transmits the rotation of the connecting seat 51 to the mixing blade 53. The mixing blade 53 has multiple vent holes 531, which are arranged radially along the center of the mixing blade 53. This design guides hot airflow through the coffee bean layer when the mixing blade 53 rotates, while reducing mixing resistance and improving mixing and roasting effects.

[0048] In another embodiment, such as Figure 8 , Figure 9 As shown, the top of the connecting seat 51 is a convex arc shape. This convex arc shape design can prevent coffee beans from piling up on the top of the connecting seat 51, allowing the coffee beans to slide smoothly from the top of the connecting seat 51 into the mixing tank 11 during the stirring process, further ensuring the uniformity of the stirring. At the same time, the arc shape of the top can also reduce airflow turbulence between the stirring blade 53 and the top of the connecting seat 51 when the stirring blade 53 rotates, allowing the hot airflow to flow more smoothly in the mixing tank 11, thereby better penetrating the coffee bean layer.

[0049] The vent holes 13 on the wall of the mixing tank 11 can introduce external hot airflow, while the radial vent holes 531 of the mixing blade 53 can guide the airflow to diffuse outwards along the center of the blade when rotating, avoiding local heat blockage caused by coffee bean accumulation. In addition, the radial vent holes 531 reduce the air resistance when the mixing blade 53 rotates, thereby reducing the motor load and preventing the coffee beans from being squeezed and damaged due to excessive resistance.

[0050] The vent 13 can be round, strip-shaped, or louvered. Round vents 13 are easy to manufacture, provide uniform airflow, and are suitable for standard baking applications. Strip-shaped vents 13 increase the airflow channel area, improving heat exchange efficiency and are suitable for the rapid heating requirements of deep baking. Louvered vents 13 feature an inclined blade design, allowing for airflow direction adjustment and preventing bean residue from flowing back in.

[0051] The roasting tray 10 can be made of stainless steel, ceramic-coated aluminum alloy, or quartz glass. Stainless steel is corrosion-resistant and provides even heat distribution. Ceramic-coated aluminum alloy has high thermal conductivity, prevents bean residue from sticking, and improves cleaning efficiency. Quartz glass offers high visibility, making it easy to observe the roasting process.

[0052] In addition to being arranged radially, the air vents 531 on the stirring blade can also be arranged in a spiral or grid pattern. The spiral arrangement, which is a spiral distribution along the direction of blade rotation, can guide airflow to form a vortex; the grid arrangement, which is an orthogonal channel design, enhances the uniformity of airflow and is suitable for roasting mixed beans.

[0053] The mixing blade 53 can be made of titanium alloy or a metal frame encased in food-grade silicone. Titanium alloy is high-strength, oxidation-resistant, and suitable for high-temperature roasting; the mixing blade 53, made of a metal frame encased in food-grade silicone, features flexible mixing, which can reduce bean breakage.

[0054] Furthermore, there are multiple stirring blades 53, which are spaced apart and staggered along the extension direction of the connecting rod 52.

[0055] The two stirring blades 53 at both ends form a symmetrical thrust centered on the connecting seat 51, creating a complex motion trajectory of "left-right convection + up-down tumbling" when pushing the coffee beans. As the blades rotate, the left blade lifts the beans to the right, while the right blade simultaneously pushes them to the left. Combined with the arc-shaped structure at the bottom of the roasting tray 10, this allows the beans to form a spiral upward motion in the lateral convection. The hot airflow penetrates the bean layer through the three-dimensional channel of the vent holes 13 and the blade vent holes 531. At the same time, the multiple stirring blades 53 increase the stirring area and improve stirring efficiency, making the coffee beans more evenly stirred within the roasting tray 10, further enhancing the roasting quality.

[0056] Additionally, multiple stirring blades 53 can be evenly arranged circumferentially around the connecting rod 52. This circumferentially even arrangement of multiple stirring blades 53 further enhances stirring efficiency and stability. The multiple stirring blades 53 are distributed circumferentially around the connecting rod 52, and can simultaneously push coffee beans from different angles during rotation. This design expands the effective range of the stirring assembly 50, allowing coffee beans to be tumbled in multiple directions within the stirring tank 11, avoiding the blind spots that may occur with single-blade stirring. The evenly arranged blades also balance the centrifugal force during rotation, reducing vibration and noise during equipment operation and extending the service life of mechanical components. Simultaneously, the multi-blade structure increases the contact area with the coffee beans, allowing for gentler pushing of the beans during rotation, ensuring thorough stirring while reducing the probability of bean breakage due to violent collisions. This design is particularly suitable for large-scale roasting scenarios, ensuring uniform stirring of batches of coffee beans within the same timeframe, providing reliable technical support for standardized roasting production.

[0057] Furthermore, the stirring blade 53 is arc-shaped.

[0058] The streamlined edges of the curved blades allow the applied force to gradually change along the arc when rotating and pushing the coffee beans, avoiding the impact-induced tumbling that can occur with right-angled blades, thus effectively reducing the breakage rate of the coffee beans. This biomimetic design better matches the ellipsoidal shape of the coffee bean, causing it to roll naturally rather than be squeezed, making it particularly suitable for softer beans such as Arabica. Furthermore, the curved blades create vortices in the airflow during rotation, promoting circulation of hot air within the mixing chamber 11, extending the contact time between the airflow and the coffee beans, and enhancing heat exchange efficiency. The vortex effect also makes the temperature distribution within the chamber more uniform, avoiding localized overheating or underheating. The curved blade design not only improves the gentleness and uniformity of the mixing but also fundamentally improves heat conduction during the roasting process by optimizing the airflow path, creating favorable conditions for the full development of coffee bean flavor compounds.

[0059] Furthermore, the stirring blade 53 is detachably connected to the connecting rod 52.

[0060] When the stirring blade 53 becomes worn or accumulates dirt due to prolonged roasting, operators can quickly replace it through a simple disassembly process without disassembling the entire stirring assembly 50, significantly reducing equipment maintenance time. This design reduces maintenance costs and avoids the waste of replacing the entire assembly due to the failure of a single component, as is common in traditional welded structures. Furthermore, the detachable structure allows for the replacement of different sizes of stirring blades 53 according to different roasting needs. For example, open-pore blades can be used for light roasts to enhance airflow penetration, while dense-pore blades can be used for dark roasts to increase stirring force, thus expanding the equipment's applicability. The detachable connection also facilitates deep cleaning of the stirring blade 53, preventing the accumulation of coffee oils and debris from affecting roasting results and ensuring the equipment maintains stable performance over the long term. This design balances ease of maintenance and flexibility of use, providing practical value for the commercial application of the coffee roaster 100.

[0061] The connection methods can be bolted, quick-release with slot, or magnetic. Bolted connections use bolts and nuts with anti-loosening washers, resulting in high connection strength. The quick-release with slot is achieved by an L-shaped slot at the blade root that mates with the T-shaped slot on the connecting rod 52, allowing for push-to-open and disassembly. The magnetic connection involves a neodymium iron boron magnet embedded at the end of the connecting rod 52, with a metal adsorption plate on the back of the blade, enabling tool-free quick replacement.

[0062] In another embodiment, such as Figures 7 to 9As shown, the stirring blade 53 is directly welded to the connecting seat 51, with the edge of the stirring blade 53 welded to the side surface of the connecting seat 51. This welding method simplifies the assembly process, reduces gaps between components, and improves overall stability. The welded stirring blade 53 is less prone to loosening and can remain stable during high-speed rotation, ensuring that the coffee beans receive uniform stirring force. Simultaneously, the welded structure reduces the number of connection points, lowering the risk of malfunctions due to loose or worn components and extending the service life of the coffee roaster 100. Furthermore, the welded stirring blade 53 design makes cleaning the equipment easier, avoiding the tedious process of disassembling complex connecting parts and improving maintenance efficiency. This embodiment is suitable for applications requiring high equipment stability and durability, providing users with another reliable option.

[0063] Furthermore, the stirring assembly 50 also includes an arc-shaped stirring plate 54, which is connected to the side wall of the connecting seat 51 near the bottom of the stirring tank 11 and is inclined.

[0064] The inclined, curved plate, positioned close to the bottom of the mixing tank, lifts coffee beans deposited at the bottom during rotation, ensuring thorough mixing with the beans in the middle and upper layers. This effectively prevents the bottom beans from burning due to prolonged stagnation. The curved surface of the plate generates a gentle upward force as it pushes the beans, creating a cyclical motion of "bottom lifting - middle mixing - top settling," further enhancing the uniformity of the overall mixing. Furthermore, the curved plate's rotation assists in hot air circulation, pushing the cool air at the bottom of the tank upwards. This creates convection with the hot air guided by the stirring blades 53, reducing the temperature difference between the upper and lower layers. This design is particularly suitable for dark roasting scenarios. When the coffee bean density decreases due to dehydration, the curved stirring plate 54 continuously agitates the bottom beans, ensuring each bean receives sufficient heat exchange, fundamentally solving the common problem of "under-roasted beans at the bottom and over-roasted beans at the top" in traditional equipment.

[0065] The curved mixing plate 54 can be tilted at angles of 15°, 30°, and 45°. A 15° tilt close to the bottom of the trough can gently lift the beans at the bottom, suitable for light roasting; a 30° tilt provides a medium lifting force, suitable for medium roasting; and a 45° tilt provides a strong lifting force, suitable for dark roasting and eliminating beans accumulated at the bottom.

[0066] Furthermore, the stirring assembly 50 also includes a buffer plate 55, which is connected to the side of the arc-shaped stirring plate 54 away from the bottom of the stirring tank 11 and extends vertically.

[0067] The vertically extending buffer plate 55 slows down the falling speed of coffee beans after they are lifted by the curved plate, allowing the beans more time to contact the hot airflow in the upper and middle layers, prolonging the heat exchange process and thus improving roasting uniformity. The buffer plate 55 is made of elastic material, absorbing the impact of the falling beans and reducing bean skin breakage or bean damage caused by violent collisions, playing a crucial role in preserving the integrity of the coffee beans. Furthermore, the buffer plate 55 creates localized turbulence areas within the mixing chamber 11, causing the hot airflow to generate more complex flow trajectories, further enhancing temperature uniformity within the chamber. This design cleverly combines mechanical stirring with airflow control, improving roasting efficiency while protecting the physical shape of the coffee beans, providing double protection for high-quality roasting, and is particularly suitable for specialty coffee roasting scenarios where the integrity of the beans is paramount.

[0068] The Buffer 55 can be made of silicone, polyurethane, or a combination of spring steel and a rubber coating. Silicone offers excellent flexibility and elasticity, effectively reducing the impact of falling beans. It is also heat-resistant, does not age easily, and is suitable for long-term roasting environments. Polyurethane also possesses excellent elasticity and wear resistance, and is relatively inexpensive, making it a cost-effective choice. The Buffer 55, combining spring steel and a rubber coating, combines the advantages of rigidity and flexibility, providing sufficient support while absorbing impact to protect coffee beans from damage. In practical applications, operators can choose the appropriate Buffer 55 material based on roasting needs and equipment conditions to achieve the best roasting results.

[0069] Furthermore, such as Figure 1 - Figure 5 As shown, the number of ventilation holes 13 on the roasting tray 10 is multiple, and the multiple ventilation holes 13 are arranged in a mesh pattern.

[0070] The mesh-like design significantly increases the airflow area between the roasting tray 10 and the outside, allowing hot air to enter the mixing chamber more fully and evenly. The hot air can contact the coffee beans from multiple angles through the mesh-distributed ventilation holes 13, accelerating heat transfer and enabling the coffee beans to absorb heat quickly and evenly during roasting, shortening roasting time while ensuring consistent heating. Because the ventilation holes 13 are evenly distributed in a mesh pattern, the hot airflow is more dispersed within the mixing chamber, effectively preventing localized overheating caused by concentrated airflow. This avoids partially burnt and partially undercooked coffee beans, ensuring the stability of the roasted coffee bean quality. During roasting, coffee beans release moisture; the mesh-distributed ventilation holes 13 create a more unobstructed exhaust channel, promptly expelling this moisture from the roasting tray 10. This prevents moisture accumulation within the mixing chamber, which could affect the dryness of the coffee beans, ensuring uniform color and good taste. The airflow introduced through the mesh vents 13 works in conjunction with the airflow generated by the rotating stirring blades to create a more complex airflow circulation within the mixing chamber. Under the mechanical stirring and airflow, the coffee beans tumble more thoroughly, allowing them to come into contact with heat from all directions, further improving the uniformity of heating and thus optimizing the roasting effect of the coffee beans.

[0071] Furthermore, such as Figure 7 - Figure 10 As shown, the roasting tray 10 has multiple ventilation holes 13, which are spaced apart circumferentially along the stirring tank 11.

[0072] Multiple vents 13 spaced circumferentially together form an annular hot airflow channel, fundamentally improving the airflow distribution within the mixing tank 11. The evenly distributed vents 13 around the tank wall allow hot airflow to enter the mixing tank 11 simultaneously from different directions, eliminating roasting dead zones caused by unidirectional airflow in traditional single-hole designs. This layout enables the hot airflow to form an annular circulation within the tank, ensuring that coffee beans in each area receive an equal amount of hot airflow, resulting in a more uniform roasting effect. Furthermore, the spaced vents 13 balance the air pressure within the tank, preventing bean accumulation due to excessively high or low local pressure, creating favorable conditions for the stable operation of the mixing assembly 50. This design, by optimizing the airflow inlet layout, organically combines heat exchange efficiency with mixing uniformity, enabling coffee beans to receive a more balanced heat supply during roasting. It fundamentally solves the problem of uneven airflow distribution in traditional equipment, providing structural support for improving roasting quality.

[0073] Additionally, the bottom of the roasting tray 10 is provided with an arc-shaped protrusion that extends circumferentially along the bottom of the roasting tray 10.

[0074] The arc-shaped protrusion design serves two purposes. First, it guides the coffee beans deposited at the bottom of the roasting tray 10 towards the center during stirring. Combined with the lifting action of the arc-shaped stirring plate 54, this allows the beans to flow more smoothly into the upper and middle stirring zones, reducing the time the beans spend at the bottom and preventing scorching. Second, the arc-shaped protrusion also acts as a cushion when the beans fall, further reducing the risk of breakage. Simultaneously, this design enhances the structural strength of the bottom of the roasting tray 10, improving the durability of the equipment.

[0075] In practice, the shape and size of the arc-shaped protrusion can be adjusted according to the size of the mixing tank 11 and the roasting requirements. For example, for a mixing tank 11 with a larger capacity, a wider protrusion with a larger arc can be used to enhance the guiding effect; while for coffee beans that require fine roasting, a narrower protrusion with a smaller arc can be used to reduce interference with the falling trajectory of the beans.

[0076] In addition, a temperature sensor can be installed at the bottom of the roasting tray 10 to monitor temperature changes within the tray 10 in real time. The temperature sensor enables precise control of the roasting process, ensuring that the coffee beans are roasted within the optimal temperature range, thereby further improving roasting quality. Simultaneously, the temperature sensor can be connected to the control system of the coffee roaster 100 to achieve automated roasting, enhancing the equipment's intelligence level.

[0077] Furthermore, the ventilation hole 13 is located on the side wall of the roasting tray 10 and protrudes outward.

[0078] The prominent design of the vent 13 structurally optimizes the jetting effect and anti-clogging performance of the hot airflow. The protruding vent 13, resembling a "nozzle," accelerates and directs the hot airflow entering the mixing chamber 11, enhancing its penetration and ensuring it reaches deep into the bean layer, guaranteeing sufficient heat even for deep-layer coffee beans. This design effectively solves the problems of excessively rapid airflow diffusion and insufficient penetration in traditional flat vents 13, making it particularly suitable for high-volume roasting scenarios. Furthermore, the protruding vent 13 maintains a certain distance from the bean layer, preventing coffee bean debris or oil accumulation from clogging the channels, reducing equipment cleaning frequency, and improving maintenance convenience. The protruding structure also forms a small guide channel on the outside of the vent 13, guiding condensate or oil outwards, preventing contaminants from entering the channels and affecting airflow quality. This innovative improvement in the shape of the vent 13 enhances hot airflow efficiency while maintaining equipment durability and ease of maintenance, ensuring the long-term stable operation of the roaster.

[0079] The vent 13 can be cylindrical, flared, or curved. Cylindrical vents are simple and practical, providing a stable airflow jet. Flared vents utilize a gradually expanding channel shape to further accelerate and diffuse the hot airflow, enhancing its coverage. Curved vents, through their curved channel design, cause the airflow to rotate before jetting, forming a spiral airflow that helps improve the penetration depth and mixing efficiency of the hot airflow. In practical applications, operators can select the appropriate vent 13 shape based on baking needs and equipment conditions to achieve the best heat exchange effect.

[0080] Furthermore, the inner wall of the roasting tray 10 is provided with a wear-resistant coating. The application of this coating significantly improves the durability of the roasting tray 10, reducing wear caused by direct contact between coffee beans and the metal surface. This coating possesses excellent hardness and scratch resistance, effectively resisting friction and impact during the stirring process, thus extending the service life of the roasting tray 10. Simultaneously, the wear-resistant coating maintains the smoothness of the inner wall of the roasting tray 10, reducing bean adhesion and simplifying cleaning. In specific implementations, the wear-resistant coating can be made of high-hardness materials such as ceramics, silicon carbide, or tungsten carbide. These materials not only have excellent wear resistance but also good high-temperature resistance, enabling them to withstand the high-temperature environment during roasting. In addition, the wear-resistant coating can be tightly bonded to the inner wall of the roasting tray 10 through processes such as spraying, sputtering, or ion implantation, ensuring good adhesion and stability between the coating and the substrate, further enhancing the overall performance of the roasting tray 10. This design, through improvements to the material of the roasting tray 10, fundamentally solves the performance degradation problem caused by wear in traditional equipment, providing strong support for the continuous and efficient operation of the coffee roaster 100.

[0081] This utility model also proposes a coffee roaster 100, such as Figure 10 , Figure 11 , Figure 12 As shown, the coffee roaster 100 includes a body 2 and a coffee bean stirring mechanism. The specific structure of the coffee bean stirring mechanism is as described in the above embodiments. Since this coffee roaster 100 adopts all the technical solutions of all the above embodiments, it has at least all the beneficial effects brought about by the technical solutions of the above embodiments, and will not be described in detail here.

[0082] The machine body 2 includes an outer shell, control panel, heating element, and exhaust system. The outer shell is made of high-strength metal, offering excellent insulation and durability to withstand the high temperatures generated during roasting and ensure stable operation. The control panel, located externally on the machine body 2, integrates a touchscreen display and operation buttons, allowing operators to monitor the roasting status in real time and adjust parameters for precise control. The heating element, built into the machine body 2, uses highly efficient and energy-saving electric heating elements, enabling rapid heating and maintaining a constant temperature, providing a stable roasting environment for the coffee beans. The exhaust system removes smoke and moisture generated during roasting, ensuring internal air circulation and preventing any impact on roasting quality. This coffee roaster 100, combined with the aforementioned coffee bean stirring mechanism, achieves efficient and uniform roasting of coffee beans, providing a strong guarantee for producing high-quality coffee.

[0083] It is understood that the above embodiments only illustrate preferred embodiments of the present utility model, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the present utility model patent. It should be noted that for those skilled in the art, the above technical features can be freely combined, and several modifications and improvements can be made without departing from the concept of the present utility model, all of which fall within the protection scope of the present utility model. Therefore, all equivalent transformations and modifications made within the scope of the claims of the present utility model should fall within the coverage of the claims of the present utility model.

Claims

1. A coffee bean stirring mechanism, characterized in that, include: A bean drying tray, wherein the bean drying tray is provided with a stirring groove, and the wall of the stirring groove is provided with ventilation holes; A stirring motor is located below the roasting tray; A stirring assembly is disposed within the roasting pan. The stirring assembly includes a connecting seat, a connecting rod, and a stirring blade. One end of the connecting seat is driven and connected to the stirring motor, and the other end is connected to the connecting rod. The connecting rod is connected to the stirring blade. The stirring blade has multiple vent holes arranged radially along the center of the stirring blade. The stirring motor drives the connecting seat to rotate, thereby causing the connecting rod and the stirring blade to rotate within the roasting pan.

2. The coffee bean stirring mechanism according to claim 1, characterized in that, The number of stirring blades is multiple, and the multiple stirring blades are spaced apart and staggered along the extension direction of the connecting rod.

3. The coffee bean stirring mechanism according to claim 1, characterized in that, The stirring blade is arc-shaped.

4. The coffee bean stirring mechanism according to claim 1, characterized in that, The stirring blade is detachably connected to the connecting rod.

5. A coffee bean stirring mechanism according to claim 1, characterized in that, The stirring assembly also includes an arc-shaped stirring plate, which is connected to the side wall of the connecting seat near the bottom of the stirring tank and is inclined relative to the connecting seat.

6. A coffee bean stirring mechanism according to claim 5, characterized in that, The stirring assembly also includes a buffer plate, which is connected to the side of the arc-shaped stirring plate away from the bottom of the stirring tank and extends vertically.

7. The coffee bean stirring mechanism according to claim 1, characterized in that, The roasting tray has multiple ventilation holes, which are arranged in a mesh pattern.

8. A coffee bean stirring mechanism according to claim 1, characterized in that, The roasting tray has multiple ventilation holes, which are spaced apart circumferentially along the mixing tank.

9. A coffee bean stirring mechanism according to claim 8, characterized in that, The ventilation hole is located on the side wall of the roasting tray and protrudes outward.

10. A coffee roaster, characterized in that, It includes a body and a coffee bean stirring mechanism as described in any one of claims 1 to 9, wherein the coffee bean stirring mechanism is disposed within the body.

Images