A lobster retort

Abstract

The utility model relates to high temperature cooking pot field discloses a kind of lobster high temperature cooking pots, including fixed support, the top of the fixed support is fixedly installed with high temperature cooking pot, the top of the high temperature cooking pot is detachably connected with cover by flange, the bottom of the cover is fixedly installed with central shaft, the outside of the central shaft is equipped with fixed base;The inboard of the high temperature cooking pot is fixedly installed with steam pipeline.The utility model has the following advantages and effects:the distance of tray can be accurately adjusted according to lobster variety, size, avoid stacking or space waste, ensure that food is placed reasonably, provide adaptive space for different specifications lobster, and can slow down the steam rising speed, weaken the steam direct impact force, avoid lobster local overheating damage taste, prevent the problem of shell removal caused by impact at the same time, improve quality and appearance, form three-dimensional steam heating at the same time, combine the buffer shunting of steam plate, let steam be evenly distributed in pot, ensure that cooking effect is consistent.

Description

Technical Field

[0001] This utility model relates to the field of high-temperature cooking pot technology, and in particular to a high-temperature cooking pot for lobsters. Background Technology

[0002] The high-temperature steam cooker for lobster is a professional cooking equipment specifically designed for crustaceans such as lobster. It uses high-temperature steam or hot water as the heating medium and achieves rapid cooking through precise temperature control (typically 100-121℃) and a timer function. Its structure typically includes a sealed cavity, heating element, and temperature control system, allowing for batch processing of lobsters and ensuring even heating, thorough cooking, and preservation of their tender texture. The equipment is highly efficient, energy-saving, and easy to operate, making it widely used in restaurant kitchens and seafood processing enterprises, meeting the needs of large-scale cooking while ensuring food safety.

[0003] In related technologies, the tray spacing of existing high-temperature lobster steamers is mostly fixed, which cannot be flexibly adjusted according to the lobster species and size. Lobsters of different sizes are prone to stacking or wasting space in trays with fixed spacing, affecting steam circulation and heating uniformity. This makes it difficult to adapt to the steaming needs of diverse ingredients. Furthermore, the steam in traditional steamers often directly impacts the lobsters from above. High-speed steam can easily cause localized instantaneous overheating of the lobsters, damaging the texture and taste of the meat. It may also cause the lobsters to shed their shells due to excessive impact, affecting the appearance of the finished product and reducing the quality of the ingredients. At the same time, the steam distribution is mostly concentrated in a single area, with a fast steam rise and a unidirectional flow, resulting in large differences in heating of the lobsters in different parts of the pot. Some areas are overcooked, while others are undercooked, affecting the overall steaming effect.

[0004] Therefore, we propose a high-temperature steaming pot for lobsters to solve the above problems. Utility Model Content

[0005] The purpose of this invention is to provide a high-temperature steaming pot for lobsters, which has the effects of flexibly adjusting the tray spacing, slowing down the steam rise speed, and three-dimensional steam-enveloped heating.

[0006] The above-mentioned technical objective of this utility model is achieved through the following technical solution: a high-temperature steaming pot for lobsters, including a fixed support, a high-temperature steaming pot fixedly installed on the top of the fixed support, a cover detachably connected to the top of the high-temperature steaming pot via a flange, a central shaft fixedly installed at the bottom of the cover, and a fixed base sleeved on the outer side of the central shaft; a steam pipe fixedly installed on the inner side of the high-temperature steaming pot, and a plurality of evenly distributed air holes opened at the top of the steam pipe.

[0007] A further feature of this invention is that an electromagnetic heater is fixedly fitted on the outer side of the high-temperature cooking pot.

[0008] By adopting the above technical solution, it is convenient to heat the water inside the high-temperature cooking pot, so that it vaporizes and generates steam.

[0009] A further feature of this invention is that an internal support is fixedly installed on the inner side of the high-temperature cooking pot, and a steam plate is fixedly installed on the top of the internal support.

[0010] By adopting the above technical solution, it is easier to slow down the rate of steam rise and avoid the steam directly impacting the lobster, which could cause local overheating or shell detachment.

[0011] A further feature of this invention is that a dispersion plate is fixedly installed on the top of the steam plate, and the edge of the dispersion plate is fixedly connected to the inner side of the steam pipe.

[0012] By adopting the above technical solution, it is easy to guide some of the steam to the steam pipeline and let it enter the steam pipeline.

[0013] A further feature of this invention is that a columnar pipe network is fixedly installed on the top of the steam pipe, and nozzles are fixedly installed on multiple nodes of the columnar pipe network.

[0014] By adopting the above technical solution, it is easy to achieve three-dimensional steam heating, so that the lobster is heated evenly in all parts.

[0015] A further feature of this invention is that a plurality of evenly distributed fixing grooves are provided on the outer side of the central shaft, and a tray is fixedly sleeved on the outer side of the fixing base.

[0016] By adopting the above technical solution, it is easy to place lobsters on a tray.

[0017] A further feature of this invention is that an annular cavity is formed on the inner side of the fixed base, and four evenly distributed guide grooves are formed on the bottom inner wall of the annular cavity. A rack and pinion slider is slidably installed on the inner side of each of the four guide grooves, and the four rack and pinion sliders are respectively adapted to the corresponding fixed grooves.

[0018] By adopting the above technical solution, it is easy to fix multiple trays on the central shaft by the corresponding four rack and pinion sliders.

[0019] A further feature of this invention is that a planar threaded disk is rotatably mounted on the top inner wall of the annular chamber, and four rack and pinion sliders are adapted to the same planar threaded disk.

[0020] By adopting the above technical solution, it is convenient to move the four rack and pinion sliders by driving the planar threaded disc.

[0021] A further feature of this invention is that the top of the fixed base is provided with a rotating groove, the rotating groove is connected to the annular cavity, a linkage ring is rotatably installed on the inner side of the rotating groove, and the bottom of the linkage ring is fixedly connected to the top of the planar threaded disc.

[0022] By adopting the above technical solution, it is easy to drive the flat threaded disc to rotate through the linkage ring.

[0023] A further feature of this invention is that the top of the linkage ring and the fixed base are provided with the same sealing rubber ring, the bottom of the sealing rubber ring is fixedly connected to the top of the fixed base, the bottom of the sealing rubber ring is slidably connected to the top of the linkage ring, and a knob is fixedly installed on the top of the linkage ring, with the central shaft slidingly passing through the knob.

[0024] By adopting the above technical solution, the sealing rubber ring can block water vapor and prevent it from entering the annular cavity.

[0025] This application includes at least one of the following beneficial technical effects: This application utilizes a knob, a flat threaded disc, and a rack and pinion slider, along with a central shaft fixing groove, to precisely adjust the tray spacing according to the type and size of the lobster. This avoids stacking or wasting space, ensures reasonable food placement, provides suitable space for lobsters of different sizes, and enhances the equipment's compatibility and practicality with diverse ingredients.

[0026] This application utilizes a steam plate and a dispersion plate to slow down the rising speed of steam, weaken the direct impact of steam, avoid local overheating of the lobster which would damage its texture, and prevent shelling problems caused by impact, thus ensuring the tenderness of the lobster meat and the integrity of its appearance, thereby improving the quality and presentation of the finished product.

[0027] 3. This application uses steam pipes, cylindrical pipe network and nozzles to form a full-round wrap, combined with the buffer and diversion of steam plate, to make the steam evenly distributed in the pot, eliminate local temperature differences, and make the lobsters in different positions heat up at the same time, reduce the situation of undercooked or overcooked, and ensure consistent steaming and cooking results. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments of this utility model, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0029] Figure 1 This is a three-dimensional structural diagram of a high-temperature steaming pot for lobsters proposed in this utility model; Figure 2This is a three-dimensional cross-sectional view of a high-temperature steaming pot for lobsters proposed in this utility model. Figure 3 This is a three-dimensional structural breakdown diagram of a high-temperature steaming pot for lobster proposed in this utility model. Figure 4 This is a three-dimensional structural breakdown diagram of the steam pipe, cylindrical pipe network, and nozzle of a high-temperature steam cooker for lobster proposed in this utility model. Figure 5 This is a three-dimensional structural breakdown diagram of the tray, fixed base, rack and pinion slider, flat threaded disc, linkage ring, sealing rubber ring and knob of a high-temperature steamer for lobster proposed in this utility model. Figure 6 This is a three-dimensional structural diagram showing the rack and pinion slider and the planar threaded disc of a high-temperature steamer for lobster proposed in this utility model.

[0030] In the diagram, 1. Fixed bracket; 2. High-temperature cooking pot; 3. Electromagnetic heater; 4. Cover; 5. Internal support; 6. Steam plate; 7. Dispersion plate; 8. Steam pipe; 9. Air hole; 10. Columnar pipe network; 11. Nozzle; 12. Central shaft; 13. Tray; 14. Fixed base; 15. Rack and pinion slider; 16. Flat threaded disc; 17. Linkage ring; 18. Sealing rubber ring; 19. Knob. Detailed Implementation

[0031] Reference Figure 1-6 A high-temperature steamer for lobsters includes a fixed support 1, a high-temperature steamer 2 fixedly mounted on the top of the fixed support 1, a cover 4 detachably connected to the top of the high-temperature steamer 2 via a flange, a central shaft 12 fixedly mounted on the bottom of the cover 4, and a fixed base 14 sleeved on the outer side of the central shaft 12; a steam pipe 8 fixedly mounted on the inner side of the high-temperature steamer 2, and multiple evenly distributed air holes 9 opened on the top of the steam pipe 8.

[0032] In this embodiment, an electromagnetic heater 3 is fixedly fitted on the outside of the high-temperature cooking pot 2 to heat the water inside the high-temperature cooking pot 2 and vaporize it to generate steam.

[0033] In this embodiment, an internal support 5 is fixedly installed on the inner side of the high-temperature steaming pot 2, and a steam plate 6 is fixedly installed on the top of the internal support 5 to slow down the rate of steam rise and prevent the steam from directly impacting the lobster, causing local overheating or shell detachment.

[0034] In this embodiment, a dispersion plate 7 is fixedly installed on the top of the steam plate 6. The edge of the dispersion plate 7 is fixedly connected to the inner side of the steam pipe 8, so as to guide some steam to the steam pipe 8 and let it enter the steam pipe 8.

[0035] In this embodiment, a columnar pipe network 10 is fixedly installed on the top of the steam pipe 8, and nozzles 11 are fixedly installed on multiple nodes of the columnar pipe network 10 to facilitate three-dimensional steam heating and ensure that the lobsters in each part are heated evenly.

[0036] In this embodiment, a plurality of evenly distributed fixing grooves are provided on the outer side of the central shaft 12, and a tray 13 is fixedly fitted on the outer side of the fixing base 14 to facilitate placing the lobster on the tray 13.

[0037] In this embodiment, an annular cavity is provided on the inner side of the fixed base 14, and four evenly distributed guide grooves are provided on the bottom inner wall of the annular cavity. A rack and pinion slider 15 is slidably installed on the inner side of each of the four guide grooves. The four rack and pinion sliders 15 are respectively adapted to the corresponding fixed grooves, so as to fix multiple trays 13 on the central shaft 12 by the corresponding four rack and pinion sliders 15.

[0038] In this embodiment, a planar threaded disk 16 is rotatably mounted on the top inner wall of the annular chamber, and four rack and pinion sliders 15 are adapted to the same planar threaded disk 16, so that the four rack and pinion sliders 15 can be moved by the planar threaded disk 16.

[0039] In this embodiment, a rotating groove is provided on the top of the fixed base 14. The rotating groove is connected to the annular cavity. A linkage ring 17 is rotatably installed on the inner side of the rotating groove. The bottom of the linkage ring 17 is fixedly connected to the top of the flat threaded disk 16, so that the flat threaded disk 16 can be rotated through the linkage ring 17.

[0040] In this embodiment, the top of the linkage ring 17 and the fixed base 14 are provided with the same sealing rubber ring 18. The bottom of the sealing rubber ring 18 is fixedly connected to the top of the fixed base 14, and the bottom of the sealing rubber ring 18 is slidably connected to the top of the linkage ring 17. A knob 19 is fixedly installed on the top of the linkage ring 17, and the central shaft 12 slides through the knob 19. The sealing rubber ring 18 can block water vapor and prevent it from entering the annular chamber.

[0041] Working Principle: During the high-temperature steaming of lobsters, the staff adjusts the spacing between trays 13 according to the lobster variety. The staff places the fixed base 14 along with the trays 13 onto the central shaft 12. After adjusting the position, the staff rotates knob 19. The rotation of knob 19 drives the linkage ring 17 to rotate, which in turn drives the flat threaded disc 16 to rotate. The rotation of the flat threaded disc 16 causes four rack and pinion sliders 15 to move. The four rack and pinion sliders 15 move closer to the same central shaft 12. Multiple evenly distributed fixing grooves are provided on the outer side of the central shaft 12. The four rack and pinion sliders 15 engage with the corresponding fixing grooves, completing the adjustment of the trays 13. After the trays 13 are adjusted, the staff... The staff places the lobsters on tray 13 and connects the cover 4 to the high-temperature steam cooker 2 with bolts and flanges. After adding water to the high-temperature steam cooker 2, the staff starts the equipment. The electromagnetic heater 3 heats the water in the high-temperature steam cooker 2, causing it to boil and vaporize. At this time, the steam flows upward. Some of the steam passes through the steam plate 6 and the dispersion plate 7. The steam plate 6 and the dispersion plate 7 slow down the rising speed of the steam to prevent the steam from directly impacting the lobsters and causing local overheating or shell detachment. The other part of the steam enters the steam pipe 8 and then enters the columnar pipe network 10. Subsequently, it is sprayed out through multiple nozzles 11 to form a three-dimensional steam envelope, making the lobsters in the high-temperature steam cooker 2 heat more evenly.

[0042] The technological advancements of this invention compared to existing technologies are as follows: the spacing of the trays 13 can be precisely adjusted according to the variety and size of the lobsters, avoiding stacking or wasting space, ensuring reasonable placement of ingredients, providing suitable space for lobsters of different sizes, improving the compatibility and practicality of the equipment for diverse ingredients, and slowing down the rising speed of steam, weakening the direct impact of steam, avoiding local overheating of the lobsters and damaging their taste, while preventing shelling problems caused by impact, ensuring the tenderness and integrity of the lobster meat, improving the quality and appearance of the finished product, and forming three-dimensional steam heating. Combined with the buffering and diversion of the steam plate 6, the steam is evenly distributed in the pot, eliminating local temperature differences, allowing lobsters in different positions to be heated simultaneously, reducing undercooked or overcooked situations, and ensuring consistent steaming and cooking results.

[0043] The above provides a detailed description of a high-temperature steaming pot for lobsters provided in this application. Specific embodiments have been used to illustrate the principles and implementation methods of this application. The descriptions of these embodiments are merely for the purpose of helping to understand the method and core ideas of this application. It should be noted that those skilled in the art can make various improvements and modifications to this application without departing from its principles, and these improvements and modifications also fall within the protection scope of the claims of this application.

Claims

1. A high-temperature steaming pot for lobsters, characterized in that, Includes a fixed bracket (1), on the top of which a high-temperature cooking pot (2) is fixedly installed, and on the top of the high-temperature cooking pot (2) is a cover (4) detachably connected by a flange, and on the bottom of the cover (4) a central shaft (12) is fixedly installed, and a fixed base (14) is sleeved on the outside of the central shaft (12). A steam pipe (8) is fixedly installed on the inner side of the high-temperature cooking pot (2). The top of the steam pipe (8) is provided with multiple evenly distributed air holes (9). The outer side of the central shaft (12) is provided with multiple evenly distributed fixing grooves. The outer side of the fixed base (14) is fixedly fitted with a tray (13). The inner side of the fixed base (14) is provided with an annular chamber. The bottom inner wall of the annular chamber is provided with four evenly distributed guide grooves. The inner side of each of the four guide grooves is slidably fitted with a rack slider (15). The four rack sliders (15) are respectively adapted to the corresponding fixing grooves. The top inner wall of the annular chamber is rotatably fitted with a flat threaded disk (16). The four rack sliders (15) are adapted to the same flat threaded disk (16). The top of the fixed base (14) is provided with a rotating groove. The rotating groove is connected to the annular chamber. The inner side of the rotating groove is rotatably fitted with a linkage ring (17). The bottom of the linkage ring (17) is fixedly connected to the top of the flat threaded disk (16).

2. The high-temperature steaming pot for lobsters according to claim 1, characterized in that: An electromagnetic heater (3) is fixedly fitted on the outside of the high-temperature cooking pot (2).

3. The high-temperature steaming pot for lobsters according to claim 1, characterized in that: An internal support (5) is fixedly installed on the inner side of the high-temperature cooking pot (2), and a steam plate (6) is fixedly installed on the top of the internal support (5).

4. The high-temperature steaming pot for lobsters according to claim 3, characterized in that: A dispersion plate (7) is fixedly installed on the top of the steam plate (6), and the edge of the dispersion plate (7) is fixedly connected to the inside of the steam pipe (8).

5. A high-temperature steaming pot for lobsters according to claim 4, characterized in that: A columnar pipe network (10) is fixedly installed on the top of the steam pipe (8), and nozzles (11) are fixedly installed on multiple nodes of the columnar pipe network (10).

6. The high-temperature steaming pot for lobsters according to claim 1, characterized in that: The top of the linkage ring (17) and the fixed base (14) are provided with the same sealing rubber ring (18). The bottom of the sealing rubber ring (18) is fixedly connected to the top of the fixed base (14). The bottom of the sealing rubber ring (18) is slidably connected to the top of the linkage ring (17). A knob (19) is fixedly installed on the top of the linkage ring (17). The central shaft (12) slides through the knob (19).

Images