An automated frying pan

Abstract

The utility model discloses an automatic wok relates to wok technical field, including support rod and base, the bottom of support rod is provided with the clamping groove connecting block, the bottom detachable connection of clamping groove connecting block has multifunctional connecting rod, the inside sliding connection of multifunctional connecting rod has two clamping blocks, the inside of multifunctional connecting rod is provided with telescopic link, this automatic wok, through the drive structure of automatic wok drive stir -fry arm and the collaborative work of discharge pipe, wherein stir -fry arm executes stir -fry action to food material, and discharge pipe controls seasoning quantitative and puts in, thereby realizes food material stir -fry and seasoning precision cooperation of putting, reaches the efficient control effect of food material taste, and can ensure that food material volume is still not when big influence the homogeneity of overall taste, simultaneously, through pressing operation structure drive clamping block and clamping groove connecting block remove fixed relation, thereby realizes the quick disassembly of discharge pipe and stir -fry arm.

Description

Technical Field

[0001] This utility model relates to the field of woks, and in particular to an automated wok. Background Technology

[0002] The wok is a type of cooking utensil in China, characterized by a large opening at the top and a round bottom. Since food in southern China is mostly stir-fried, the wok is designed with a handle for easy tossing and stir-frying. The wok is mainly used for frying or stir-frying food, but it can also be used for steaming, stewing, deep-frying and other different cooking methods. The wok is a major cooking utensil in China and Southeast Asia.

[0003] A search revealed Chinese patent (CN212346204U), which includes a base and a support. The base has supports at both the front and rear of its top end, and mounting brackets are hinged to both sets of supports. A circular hoop is provided between the two sets of mounting brackets, and a wok is placed inside the hoop. A platform is provided on the other side of the base's top, and a hinge seat is provided on the platform. A swing arm is rotatably mounted on the hinge seat, and a pot lid is fixed to one side of the bottom of the swing arm. A rotating ring is rotatably mounted under the pot lid, and a three-sided frame is provided inside the rotating ring. This invention uses the rotation of the rotating ring and the three-sided frame to drive the rotation of a U-shaped shaft and a scraper to stir-fry the food in the wok at multiple points. The rotating U-shaped shaft and scraper can fit against the inner wall of the wok at multiple angles, resulting in better processing. Furthermore, by installing clips on different mounting holes, the rotation trajectory of the U-shaped shaft can be changed, making it suitable for processing different quantities of food.

[0004] The aforementioned patent proposed using a rotating ring and three-sided frame to drive the U-shaped shaft and scraper to rotate and stir-fry the ingredients in the wok at multiple points. By installing the clamps on different mounting holes, the rotation trajectory of the U-shaped shaft can be changed, making it suitable for processing different amounts of food. However, this device lacked a discharge structure, requiring manual removal of the food. Furthermore, cleaning the internal stirring device after operation was difficult. Therefore, we propose an automated wok. Utility Model Content

[0005] The purpose of this invention is to provide a new type of automated wok, which is equipped with an automatic food dispensing device, adapts to different cooking methods, and allows for easy cleaning of the stir-frying device after stir-frying, thereby solving the problems mentioned in the background art.

[0006] To achieve the above objectives, this utility model provides the following technical solution: an automated wok, comprising a support rod and a base, wherein a slotted connecting block is provided at the bottom end of the support rod, and a multi-functional connecting rod is detachably connected to the bottom end of the slotted connecting block, wherein two locking blocks are slidably connected inside the multi-functional connecting rod, and a telescopic rod is provided inside the multi-functional connecting rod, wherein a spring is sleeved on the outside of the telescopic rod; the multi-functional connecting rod is detachably engaged with the slotted connecting block, facilitating subsequent disassembly and cleaning of its outer discharge pipe and bottom stirring arm, and simultaneously serving as a core mounting rod for fixing the discharge pipe and stirring arm, ensuring structural stability during operation.

[0007] In some embodiments, the multi-functional connecting rod is provided with two discharge pipes on its outer side, two stir-frying arms are provided at the bottom end of the multi-functional connecting rod, and a metal cover is provided on the outer side of the support rod. The advantage of this design is that it controls the quantitative addition of seasonings, and can accurately control the amount and timing of adding seasonings during the stir-frying process, thereby achieving efficient control of the flavor of the ingredients. At the same time, it avoids the overall flavor being affected when the amount of ingredients is large due to uneven addition of seasonings, and ensures the consistency of the cooking taste.

[0008] In some embodiments, two electrically controlled swing arms are rotatably connected to the top of the base, and the main body of the device is disposed between the two electrically controlled swing arms. A control box is disposed on the rear side of the base, and a support arm is rotatably connected to the top of the control box. A connecting plate is rotatably connected to the top of the support arm. The advantage of this design is that it ensures that the stir-frying arm can stir-fry the food at the optimal angle, thereby improving the flexibility of stir-frying.

[0009] In some embodiments, the two locking blocks are engaged with the inner wall of the locking slot connecting block. The advantage of this design is that it prevents the multi-functional connecting rod from loosening or falling off during the operation of the equipment, ensures the normal operation of the stir-frying arm and the discharge pipe, and prevents the cooking effect from being affected by connection problems.

[0010] In some embodiments, the spring is disposed between the two locking blocks. The advantage of this design is that it enhances the stability of the locking structure, and the locking can be released by simply pressing the locking block to compress the spring during disassembly, thus simplifying the disassembly and assembly process.

[0011] In some embodiments, the metal cover and the device body abut against each other, and both the metal cover and the device body are made of heat-insulating and high-temperature resistant materials. The advantages of this design are: to prevent heat and steam leakage and ensure cooking efficiency; the heat-insulating and high-temperature resistant materials enable both to withstand the high-temperature environment during the cooking process, preventing the parts from deforming and being damaged due to high temperatures, while also isolating high temperatures to prevent accidental burns to operators when they come into contact with them.

[0012] In some embodiments, the metal cover is located above the multi-functional connecting rod, and the two stir-fry arms are arranged in a fan shape. The advantage of this design is that it ensures smooth operation of each component; the fan shape of the two stir-fry arms can expand the stir-fry coverage, so that the ingredients in different positions inside the main body of the equipment can be fully turned over, further improving the uniformity of heating and seasoning of the ingredients, and ensuring the quality of the dishes.

[0013] This utility model has at least the following beneficial effects: 1. The automated wok's drive structure enables the stir-frying arm and the discharge pipe to work in tandem. The stir-frying arm performs the stir-frying action on the ingredients, while the discharge pipe controls the quantitative addition of seasonings. This achieves precise coordination between ingredient stir-frying and seasoning addition, resulting in efficient control over the flavor of the ingredients and ensuring that the overall flavor uniformity is not affected even when the quantity of ingredients is large. Simultaneously, a pressing operation structure disengages the locking block from the locking slot connection block, enabling quick disassembly of the discharge pipe and the stir-frying arm. This facilitates cleaning and maintenance of these components after prolonged use, effectively improving cleaning convenience and efficiency.

[0014] 2. By rotating the support arm, the connecting plate rotates, allowing for free adjustment of the angle to stir-fry the ingredients, ensuring even heating and improving basic cooking quality. Adjusting the angle causes the metal lid to close with the main body of the equipment, enabling targeted braising of ingredients that require simmering, meeting diverse cooking needs and expanding the equipment's applicable scenarios. Controlling two electrically controlled swing arms to rotate the main body of the equipment allows for quick removal of the stir-fried ingredients. This automated operation process not only significantly improves overall cooking efficiency but also significantly reduces the burden of manual operation, lowering labor costs and intensity, making it more suitable for batch cooking scenarios. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the overall three-dimensional structure of the present invention; Figure 2 This utility model Figure 1 Another structural diagram; Figure 3 This is a schematic diagram of the multifunctional connecting rod structure of this utility model; Figure 4 This is a schematic diagram of the telescopic rod structure of this utility model; Figure 5 This is a top view of the overall structure of this utility model.

[0016] In the diagram: 1. Support rod; 2. Slot connecting block; 3. Multifunctional connecting rod; 4. Locking block; 5. Telescopic rod; 6. Spring; 7. Discharge pipe; 8. Stir-frying arm; 9. Metal cover; 10. Base; 11. Electrically controlled swing arm; 12. Main body of the equipment; 13. Control box; 14. Support arm; 15. Connecting plate. Detailed Implementation

[0017] 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.

[0018] Example 1: See Appendix Figure 1 , Figure 3 As shown, this utility model provides a technical solution: an automated wok, including a support rod 1 and a base 10. The support rod 1 provides a stable support foundation for the upper functional components of the device, and the base 10 provides a stable platform for the entire wok to be installed and placed on the ground, ensuring the stability of the overall operation of the equipment. A slotted connecting block 2 is provided at the bottom end of the support rod 1. The slotted connecting block 2 serves as a connecting medium, providing a detachable connection structure for the multi-functional connecting rod 3, laying the foundation for the subsequent assembly and disassembly of components. The multi-functional connecting rod 3 is detachably connected to the bottom end of the slotted connecting block 2. The multi-functional connecting rod 3 undertakes the function of integrating and installing functional components, and can simultaneously support the discharge pipe 7 and the stir-frying arm 8, realizing the centralized connection and collaborative work of multiple components. Two locking blocks 4 are slidably connected inside the multi-functional connecting rod 3. The locking blocks 4 can slide along a preset trajectory inside the multi-functional connecting rod 3. Through the locking action with the slotted connecting block 2, the multi-functional connecting rod 3 and the slotted connecting block 2 are quickly fixed.

[0019] The multi-functional connecting rod 3 has a telescopic rod 5 inside, which guides and constrains the sliding direction of the two locking blocks 4, preventing the locking blocks 4 from deviating during sliding and ensuring the accuracy of the locking action. A spring 6 is sleeved on the outside of the telescopic rod 5. The spring 6 has elastic return characteristics. When the locking blocks 4 are not pressed by external force, they can push the locking blocks 4 with their own elastic force to maintain the locking state with the locking slot connecting block 2, maintaining the stability of the component connection. The two locking blocks 4 are locked into the inner wall of the locking slot connecting block 2. The locking structure realizes the quick assembly and fixation of the multi-functional connecting rod 3 and the locking slot connecting block 2, and the connection strength can meet the force requirements of the wok during operation. The spring 6 is set between the two locking blocks 4. This installation position allows the spring 6 to apply a uniform elastic force to the two locking blocks 4, ensuring the synchronization of the sliding and return actions of the two locking blocks 4, and ensuring the smoothness of locking and disassembly.

[0020] Example 1: See Appendix Figure 4 , Figure 5 As shown, this utility model provides another technical solution: an automated wok, including: two discharge pipes 7 are provided on the outer side of the multi-functional connecting rod 3. The discharge pipes 7 serve as seasoning dispensing control components, which can accurately control the amount and timing of seasoning dispensing, efficiently regulate the flavor of ingredients, and ensure that the seasoning is evenly distributed in stir-frying scenarios with a large amount of ingredients, without affecting the overall consistency of the flavor of the ingredients; two stirring arms 8 are provided at the bottom of the multi-functional connecting rod 3. During the stir-frying process, the stirring arms 8 can stir and turn the ingredients in the main body 12 of the equipment to ensure that the ingredients are heated evenly and avoid local ingredients being burnt or undercooked.

[0021] A metal cover 9 is provided on the outer side of the support rod 1. The metal cover 9 can protect the multi-functional connecting rod 3 and the stir-frying area below it, preventing external dust and impurities from entering the stir-frying space and ensuring the hygiene of the food. The metal cover 9 is located above the multi-functional connecting rod 3. This position allows the metal cover 9 to accurately cover the upper area of ​​the multi-functional connecting rod 3, maximizing its protective function, while not interfering with the operation of the stir-frying arms 8 below. The two stir-frying arms 8 are arranged in a fan shape. The fan-shaped distribution structure can expand the contact range between the stir-frying arms 8 and the food, improve the overall stir-frying of the food, and avoid the situation where some food is not stirred, thus ensuring the stir-frying effect.

[0022] Two electrically controlled swing arms 11 are rotatably connected to the top of the base 10. The electrically controlled swing arms 11 can be driven to rotate by the built-in electrical control components, thereby driving the main body 12 to adjust the tilt angle or position to meet the needs of pouring in and out food and different stir-frying forces, thus improving operational flexibility. The main body 12 is set between the two electrically controlled swing arms 11. The main body 12 serves as the core container for food stir-frying, providing a closed stir-frying space for the food and being able to withstand the high temperature and impact of the food during the stir-frying process. A control box 13 is set on the rear side of the base 10. The control box 13 integrates the electrical control system and operation module of the equipment, which can uniformly control the operating parameters of components such as the electrically controlled swing arms 11 and the stir-frying arms 8, thereby realizing the automated operation of the wok.

[0023] A support arm 14 is rotatably connected to the top of the control box 13. The support arm 14 can be rotated to adjust its angle and position, providing flexible support for the connecting plate 15 and any auxiliary components that may be added later, thus expanding the equipment's functional adaptability. The top of the support arm 14 is rotatably connected to the connecting plate 15, which can serve as an installation interface for external auxiliary components. Its rotatable connection structure further enhances the flexibility of the support component's position adjustment, meeting the needs of different usage scenarios. The metal cover 9 and the equipment body 12 abut against each other. The abutment structure forms a relatively enclosed frying space between the metal cover 9 and the equipment body 12, reducing heat loss and oil fume overflow during frying, improving energy efficiency and the cleanliness of the operating environment. Furthermore, both the metal cover 9 and the equipment body 12 are made of heat-insulating and high-temperature resistant material. This material characteristic can prevent the components from deforming or being damaged in a high-temperature frying environment, while also blocking heat conduction to the surface of the components, preventing operators from being burned when they come into contact with them, and improving the safety and service life of the equipment.

[0024] 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.

Claims

1. An automated wok, comprising a support rod (1) and a base (10), characterized in that: The bottom end of the support rod (1) is provided with a slot connecting block (2), and the bottom end of the slot connecting block (2) is detachably connected to a multi-functional connecting rod (3). The multi-functional connecting rod (3) has two sliding blocks (4) inside, and the multi-functional connecting rod (3) has a telescopic rod (5) inside, and a spring (6) is sleeved on the outside of the telescopic rod (5).

2. The automated wok according to claim 1, characterized in that: The multi-functional connecting rod (3) has two discharge pipes (7) on its outer side, two stirring arms (8) at its bottom end, and a metal cover (9) on its outer side.

3. An automated wok according to claim 2, characterized in that: The top of the base (10) is rotatably connected to two electrically controlled swing arms (11), and the main body (12) of the equipment is arranged between the two electrically controlled swing arms (11). A control box (13) is arranged on the rear side of the base (10), and a support arm (14) is rotatably connected to the top of the control box (13). A connecting plate (15) is rotatably connected to the top of the support arm (14).

4. An automated wok according to claim 1, characterized in that: The two card blocks (4) are engaged with the inner wall of the card slot connecting block (2).

5. An automated wok according to claim 1, characterized in that: The spring (6) is disposed between the two blocks (4).

6. An automated wok according to claim 3, characterized in that: The metal cover (9) and the equipment body (12) abut against each other, and both the metal cover (9) and the equipment body (12) are made of heat-insulating and high-temperature resistant materials.

7. An automated wok according to claim 2, characterized in that: The metal cap (9) is located above the multi-functional connecting rod (3), and the two stir-frying arms (8) are arranged in a fan shape.

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