A wok for preparing a red onion flavored sauce

Abstract

The utility model relates to food processing equipment technical field, concretely relates to a frying pan for red onion flavor sauce preparation, through including frying pan body, rotating frame and setting at the filter separation mechanism of pot mouth, the filter separation mechanism includes filter screen, drive assembly containing counterweight, sliding rod and guide groove, when the frying pan body is inclined, the gravity of counterweight changes according to the inclination angle, drive sliding rod slides in guide groove, and the automatic switching of interception or opening state is realized through connecting rod two drive filter screen. The frying pan still includes a set of spring lock type dismounting mechanism, is used for realizing the quick dismounting of frying pan body and rotating frame, obtains the problem that oil residue separation relies on manual, the low efficiency and the frying pan body is difficult to quick dismounting and cleaning in prior art, reaches the effect that oil residue is automatically separated when pouring, and the frying pan is conveniently cleaned, remarkably improves production efficiency and the effect of sanitary standard.

Description

Technical Field

[0001] This utility model relates to the field of food processing equipment technology, and in particular to a wok for preparing shallot-flavored sauce. Background Technology

[0002] Shallot-flavored sauce is a common condiment, and its preparation typically involves stir-frying shallots and other ingredients in cooking oil. The sauce consists of flavorful shallot oil and crunchy shallot bits, both essential components of the final product.

[0003] In the subsequent bottling process, to ensure a precise and stable oil-to-powder ratio in each product, thus guaranteeing consistent flavor, the cooked scallion oil and scallion residue must be effectively separated before being measured and bottled according to a preset ratio. However, in existing production processes, this separation step is generally poorly automated. It typically relies on manual labor to scoop the scallion residue from the wok using a strainer, or to pour out all the material from the wok and then perform a secondary filtration. These operations are not only cumbersome and significantly increase the labor intensity of workers, but also inefficient. Furthermore, if the scallion residue is not separated from the hot oil in time, prolonged soaking can easily lead to a burnt taste due to residual heat, directly affecting the final quality of both the scallion oil and the scallion residue.

[0004] Furthermore, to ensure structural stability, traditional sauce frying pans often employ an integrated design where the pan body and supporting frame are welded or bolted together. This structure makes it difficult to quickly disassemble the pan body from the frame for thorough cleaning. After frequent production use, grease and food residue easily accumulate in the corners and crevices inside the pan. This not only breeds bacteria, posing a potential threat to food safety, but may also lead to cross-contamination of flavors between different batches of products, affecting the stability of product quality. At the same time, the time-consuming and labor-intensive cleaning work significantly extends the equipment's downtime for maintenance, further restricting overall production efficiency. Therefore, this utility model proposes a frying pan for preparing shallot-flavored sauce to address the shortcomings of the existing technology. Utility Model Content

[0005] The purpose of this invention is to provide a wok for preparing shallot-flavored sauce, which solves the problems of oil separation after frying, which is labor-intensive and inefficient, and the complex connection between the wok body and the support frame, making it difficult to disassemble and clean quickly.

[0006] To achieve the above objectives, this utility model provides a wok for preparing shallot-flavored sauce, comprising: a wok body; a rotating frame for supporting and driving the wok body to rotate; and a filtering and separating mechanism disposed at the opening of the wok body.

[0007] The filtration and separation mechanism includes a filter screen, a drive assembly, a sliding rod, and a connecting rod 2, and the rotating frame is provided with a guide groove for the sliding rod to slide.

[0008] Furthermore, the drive assembly, through the gravity of its internal counterweight, and via the sliding of the sliding rod connected to the drive assembly in the guide groove, and the linkage of the connecting rod two, which is respectively hinged to the sliding rod and the filter screen, forms a linkage relationship with the filter screen that can automatically switch working states according to the change of the tilt angle of the wok body.

[0009] Preferably, the tilt angle of the wok body being greater than the preset angle means that its tilt angle is greater than degrees.

[0010] Preferably, the filtration and separation mechanism further includes a guide plate disposed above the filter screen for guiding materials when the filter screen is in the open state.

[0011] Preferably, the wok body and the rotating frame are detachably connected via a disassembly and assembly mechanism.

[0012] More preferably, the disassembly and assembly mechanism includes an mounting plate and a locking block fixedly connected to the outer wall of the wok; and a sliding block, a limiting block, a spring, and a telescopic column slidably disposed within the rotating frame; the limiting block and the locking block are engaged with each other, and the locking state is maintained by the elastic force applied by the spring and the telescopic column.

[0013] Preferably, the disassembly and assembly mechanism further includes a control block and a connecting rod, wherein the control block is connected to the sliding block via the connecting rod and is used for manual operation to release the lock.

[0014] Preferably, the end of the limiting block facing the insertion direction of the card block is provided with an inclined surface to achieve automatic locking during installation.

[0015] Preferably, the drive assembly further includes a connecting block, through which the counterweight is connected to the sliding rod.

[0016] Preferably, the wok for preparing the scallion sauce further includes a housing and a stirring component disposed inside the wok housing.

[0017] Preferably, the wok for preparing the scallion sauce further includes a fixed frame and a hydraulic cylinder, the rotating frame is hinged to the fixed frame, and the hydraulic cylinder is used to drive the rotating frame to rotate.

[0018] The wok for preparing shallot-flavored sauce according to this utility model has the following beneficial effects: 1. This utility model, by setting up a filtration and separation mechanism, utilizes the gravity of the counterweight and automatically controls the interception and opening of the filter screen according to the change of the tilt angle of the wok body. This solves the problem of the existing technology where the separation of oil after stir-frying scallion sauce relies on manual labor, is inefficient and labor-intensive. It achieves the technical effect of automatically and stepwise completing the oil separation during the pouring process, greatly improving production efficiency.

[0019] 2. This utility model solves the problems of complex connection between the wok body and the support, and difficult and time-consuming disassembly and cleaning in the prior art by setting a quick disassembly and assembly mechanism consisting of springs and locking blocks between the wok body and the rotating frame. It achieves the technical effect of tool-free quick disassembly and assembly of the wok body, which greatly facilitates the daily cleaning and maintenance of the equipment and effectively ensures the hygiene standards of sauce production.

[0020] 3. This utility model integrates the gravity-driven automatic oil residue separation function with the tool-free quick disassembly and assembly function into a single structural design, which solves the efficiency bottleneck of the two major links of separation and cleaning in the existing red shallot flavor sauce preparation process. It achieves the technical effect of making the equipment compact, highly automated, convenient and hygienic to operate, and optimizes the overall production process. Attached Figure Description

[0021] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the accompanying drawings used in the description of the embodiments or the prior art will be briefly introduced below.

[0022] Figure 1 A three-dimensional schematic diagram of a wok for preparing a shallot-flavored sauce according to this utility model; Figure 2 A schematic diagram of the wok body for preparing a shallot-flavored sauce according to this utility model; Figure 3 for Figure 2 Enlarged view of point A in the middle; Figure 4 This is a schematic diagram of the filter screen of a wok for preparing a shallot-flavored sauce according to the present invention.

[0023] Legend: 1. Box body; 2. Fixing frame; 3. Rotating frame; 4. Hydraulic cylinder; 5. Agitator; 6. Disassembly and assembly mechanism; 61. Mounting plate; 62. Locking block; 63. Sliding block; 64. Limiting block; 65. Telescopic column; 66. Spring; 67. Connecting rod one; 68. Control block; 7. Wok body; 8. Filtration and separation mechanism; 81. Guide plate; 82. Filter screen; 83. Connecting rod two; 84. Sliding rod; 85. Guide groove; 86. Drive component; 861. Connecting block; 862. Counterweight block. Detailed Implementation

[0024] The embodiments of the present invention are described in detail below. Examples of the embodiments are shown in the accompanying drawings. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, but should not be construed as limiting the present invention.

[0025] The first embodiment of this application is as follows: Please refer to Figures 1 to 4 This utility model provides a wok for preparing shallot-flavored sauce, which aims to solve the problems of existing shallot sauce woks lacking an automatic oil residue separation structure and the connection structure between the wok body and the support frame being unfavorable for quick disassembly and cleaning.

[0026] like Figure 1 and Figure 2 As shown, the wok for preparing the scallion sauce includes a housing 1, a fixed frame 2 fixedly connected to the housing 1, a rotating frame 3 hinged to the front end of the fixed frame 2, one end of a hydraulic cylinder 4 rotatably connected to the fixed frame 2, and the other end rotatably connected to the rotating frame 3. The wok body 7 is detachably mounted on the rotating frame 3 via a disassembly and assembly mechanism 6. A stirring component 5 is disposed inside the wok body 7. The housing 1 serves as the mounting base for the entire device. The hydraulic cylinder 4 is used to drive the rotating frame 3 to rotate around its hinge point with the fixed frame 2 to tilt the wok body 7. The stirring component 5 is used to stir the materials inside the wok body 7.

[0027] To solve the above-mentioned technical problems, the core of the technical solution of this embodiment is that the wok for preparing scallion sauce also includes a filtering and separation mechanism 8 and a disassembly and assembly mechanism 6. Furthermore, the filtering and separation mechanism 8 and the wok body 7 and the rotating frame 3, as well as the disassembly and assembly mechanism 6 and the wok body 7 and the rotating frame 3, all form specific structural cooperation and connection relationships.

[0028] Reference Figure 1 , Figure 3 and Figure 4 The core structure will be described in detail below: The filtering and separating mechanism 8 is located at the opening of the wok body 7. It includes a guide plate 81, a filter screen 82, a connecting rod 83, a sliding rod 84, and a drive assembly 86. The drive assembly 86 consists of a counterweight 862 and a connecting block 861. The counterweight 862 is fixedly connected to the connecting block 861. The drive assembly 86 is fixedly connected to the sliding rod 84. A guide groove 85 is provided on the rotating frame 3. The sliding rod 84 is slidably engaged in the guide groove 85. One end of the connecting rod 83 is rotatably connected to the sliding rod 84, and the other end is rotatably connected to the filter screen 82. The guide plate 81 is fixedly connected below the filter screen 82. This linkage structure, which utilizes the gravity of the counterweight 862 and is composed of the sliding rod 84, the guide groove 85, and the connecting rod 83, ensures that the filter screen 82 can automatically switch from the interception state to the open state according to the tilt angle during the tilting process of the wok body 7.

[0029] Please refer to Figure 2 and Figure 3 The disassembly and assembly mechanism 6 is used to realize the detachable connection between the wok body 7 and the rotating frame 3. The wok body 7 is fixedly connected to the outer wall of the wok body 7. The rotating frame 3 is internally equipped with a sliding block 63, a limiting block 64, a telescopic column 65 and a spring 66. A control block 68 is fixedly connected to the sliding block 63 through a connecting rod 67. In the assembled state, the mounting plate 61 and the locking block 62 are inserted into the rotating frame 3. The spring 66 and the telescopic column 65 push the sliding block 63, so that the limiting block 64 and the locking block 62 are engaged with each other to form a lock. The end of the limiting block 64 facing the insertion direction of the locking block 62 is provided with an inclined surface so as to guide the locking block 62 to push the limiting block 64 open during installation to achieve automatic locking. This spring-lock type quick disassembly and assembly structure ensures that the wok body 7 can be easily installed and disassembled.

[0030] In a preferred embodiment, in order to reliably intercept scallion residue when pouring scallion oil and ensure smooth operation when subsequently pouring out scallion residue, the weight and lever arm of the counterweight 862 of the drive assembly 86 are optimized so that the preset tilt angle of the trigger sliding rod 84 sliding in the guide groove 85 is 45 degrees.

[0031] As another preferred implementation, to ensure that the intercepted scallion residue can be smoothly poured out of the pot, please refer to... Figure 4 The guide plate 81 of the filtration and separation mechanism 8 is fixedly connected to the lower edge of the filter screen 82 and extends towards the pot opening, and its surface is a smooth arc surface.

[0032] As another preferred embodiment, to achieve manual quick unlocking and automatic locking of the disassembly / assembly mechanism 6, please refer to... Figure 3The control block 68 of the disassembly and assembly mechanism 6 is located outside the rotating frame 3 and is fixedly connected to the sliding block 63 via a connecting rod 67, so that the operator can apply pulling force. Meanwhile, the end of the limiting block 64 facing the insertion direction of the locking block 62 is integrally formed with an inclined surface. This inclined surface is used to guide the locking block 62 during installation, so that it can compress the spring 66 and the telescopic column 65 and cause the limiting block 64 to retract automatically.

[0033] As another preferred embodiment, in order to ensure that the materials are thoroughly and evenly heated and stir-fried during the stir-frying process, please refer to... Figure 1 The wok body 7 has a stirring component 5 rotatably mounted at the center of its interior, and the stirring component 5 is driven by a motor located inside the housing 1.

[0034] As another preferred implementation, to provide stable and controllable tipping power, please refer to... Figure 1 The rotating frame 3 is rotatably connected to the fixed frame 2 via a rotating shaft. The cylinder body of the hydraulic cylinder 4 is hinged to the fixed frame 2, and the end of its piston rod is hinged to the rear of the rotating frame 3. By controlling the extension and retraction of the hydraulic cylinder 4, the tilt angle of the wok body 7 can be precisely controlled.

[0035] The working principle is as follows: When the stir-frying is complete and the sauce needs to be poured out, the hydraulic cylinder 4 is activated to drive the rotating frame 3, causing the wok body 7 to tilt as a whole. When the tilt angle is less than 45 degrees, due to the gravity of the counterweight 862 in the filtering and separation mechanism 8, the sliding rod 84 is stabilized in the first position of the guide groove 85. At this time, the connecting rod 83 keeps the filter screen 82 in the interception state, allowing the upper layer of scallion oil to flow out smoothly, while the lower layer of scallion residue is effectively intercepted. When the tilt angle of the wok body 7 further increases to more than 45 degrees, the gravity of the counterweight 862 will pull the sliding rod 84 to slide to the second position in the guide groove 85. This sliding action drives the filter screen 82 to flip upward to the open state through the connecting rod 83. At this time, the intercepted scallion residue can be smoothly poured out along the guide plate 81, and then discharged through the filtering and separation mechanism 8 and the stir-frying... The coordinated action of the tilting action of the pot body 7 solves the problem of low efficiency and the need for manual separation of oil residue in the prior art. When the pot body 7 needs to be disassembled for cleaning, the control block 68 of the disassembly mechanism 6 is pulled. The control block 68 drives the sliding block 63 to move through the connecting rod 67, so that the limiting block 64 is disengaged from the locking block 62. The pot body 7 can then be removed together with the mounting plate 61. During installation, the locking block 62 is pushed into the rotating frame 3. The locking block 62 will press against the inclined surface of the limiting block 64, causing it to retract automatically. After the locking block 62 is fully inserted, the limiting block 64 will automatically reset and lock under the elastic force of the spring 66 and the telescopic column 65. Through the action of the disassembly mechanism 6, the present invention solves the problem of complex pot body connection and difficulty in quick disassembly and cleaning in the prior art.

[0036] The above-disclosed embodiments are merely one or more preferred embodiments of this application and should not be construed as limiting the scope of this application. Those skilled in the art can understand that all or part of the processes for implementing the above embodiments and equivalent changes made in accordance with the claims of this application still fall within the scope of this application.

Claims

1. A wok for preparing shallot-flavored sauce, comprising: Wok body (7); A rotating frame (3) is used to support and drive the wok body (7) to rotate around a rotating point; Its features are, The wok also includes a filter separation mechanism (8) disposed at the opening of the wok body (7); The filtration and separation mechanism (8) includes a filter screen (82), a drive assembly (86), a sliding rod (84), and a connecting rod (83). The drive assembly (86) includes a counterweight (862) connected via a connecting block (861). The rotating frame (3) is provided with a guide groove (85), and the sliding rod (84) is connected to the driving assembly (86) and can slide in the guide groove (85); One end of the connecting rod (83) is hinged to the sliding rod (84), and the other end is hinged to the filter screen (82). When the tilt angle of the wok body (7) is less than the preset angle, the weight of the counterweight (862) keeps the sliding rod (84) in the first position in the guide groove (85), and the filter screen (82) is in the interception state; when the tilt angle of the wok body (7) is greater than the preset angle, the weight of the counterweight (862) drives the sliding rod (84) to slide to the second position, and drives the filter screen (82) to rotate to the open state through the connecting rod (83).

2. The wok for preparing the shallot-flavored sauce according to claim 1, characterized in that, The preset angle is 45 degrees.

3. The wok for preparing the shallot-flavored sauce according to claim 1, characterized in that, The filtration and separation mechanism (8) also includes a guide plate (81), which is disposed above the filter screen (82) and is used to guide the material out when the filter screen (82) is in the open state.

4. The wok for preparing the shallot-flavored sauce according to claim 1, characterized in that, The wok body (7) is detachably connected to the rotating frame (3) via the disassembly and assembly mechanism (6).

5. The wok for preparing the shallot-flavored sauce according to claim 4, characterized in that, The disassembly and assembly mechanism (6) includes: Mounting plate (61) and clip (62) are fixedly connected and set on the outer wall of the wok body (7); The sliding block (63), the limiting block (64), the spring (66), and the telescopic column (65) are slidably disposed within the rotating frame (3); The limiting block (64) engages with the locking block (62) to lock the wok body (7), and the spring (66) and telescopic column (65) apply elastic force to the sliding block (63) to maintain the engagement state between the limiting block (64) and the locking block (62).

6. The wok for preparing the shallot-flavored sauce according to claim 5, characterized in that, The disassembly and assembly mechanism (6) further includes a control block (68) and a connecting rod (67). The control block (68) is located outside the rotating frame (3) and is connected to the sliding block (63) via the connecting rod (67). It is used to pull the sliding block (63) to release the locking of the limiting block (64) and the locking block (62).

7. The wok for preparing shallot-flavored sauce according to claim 5, characterized in that, The end of the limiting block (64) facing the insertion direction of the card block (62) is provided with an inclined surface.

8. The wok for preparing the shallot-flavored sauce according to claim 1, characterized in that, The wok also includes a housing (1) and a stirring component (5) disposed inside the wok body (7).

9. The wok for preparing the shallot-flavored sauce according to claim 1, characterized in that, The wok also includes a fixed frame (2) and a hydraulic cylinder (4). The rotating frame (3) is hinged to the fixed frame (2), and the hydraulic cylinder (4) is used to drive the rotating frame (3) to rotate.

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