A sauce cooking device

Abstract

The application provides a sauce cooking device, and relates to the field of sauce cooking equipment.The sauce cooking device comprises a heating pot, the bottom end of the heating pot is fixedly provided with a discharging frame, the top end of the discharging frame is communicated with the inside of the heating pot through the heating pot, the end of the discharging frame is provided with a heat conduction assembly, the outside of the heat conduction assembly is provided with a refrigeration assembly, the inside of the heat conduction assembly is provided with a delaying assembly, the top end of the heating pot is provided with a mounting cover, and the outside of the mounting cover is provided with a connecting assembly.The application realizes the temperature reduction of the surface of sauce material by the heat conduction assembly and the refrigeration assembly, achieves the cooling effect, cooperates with the delaying assembly to reduce the falling speed of the sauce material, stirs the sauce material by the impact during rebound, increases the contact between the sauce material and air and the heat conduction assembly, increases the cooling effect, improves the production efficiency and practicality of the equipment, and guarantees food safety.

Description

Technical Field

[0001] This utility model relates to the field of sauce-making equipment, and more specifically, to a sauce-making device. Background Technology

[0002] In the food processing industry, the production of sauces is a crucial step, affecting not only the flavor and texture of the food but also its shelf life and consumer health. After cooking, sauces need to be cooled to a certain temperature before further processing. However, traditional sauce-cooking equipment typically lacks a cooling function, requiring natural cooling. The longer the natural cooling process, the more susceptible it is to environmental temperature fluctuations. Prolonged exposure to open environments significantly increases the risk of microbial contamination, extending the production cycle and compromising sauce hygiene.

[0003] For example, the utility model patent (application number: 202020850020.9) discloses a "cooking pot for sauces," the description of which states: This utility model belongs to the field of food preparation, specifically relating to a cooking pot for sauces, including a primary cooking pot and a secondary cooking pot. The primary cooking pot is positioned higher than the secondary cooking pot. The primary cooking pot is a single-layer pot with an electric heating device at its bottom. The secondary cooking pot is a steam-jacketed pot, and the lower end of the primary cooking pot is connected to the upper end of the secondary cooking pot via a pipe. This utility model provides a cooking pot for sauces that can rapidly heat in the early stages and then use steam for heating in the later stages, resulting in a short production process and high efficiency. The aforementioned patent can corroborate the deficiencies of the existing technology.

[0004] Therefore, we have made improvements to this and proposed a sauce-cooking device. Utility Model Content

[0005] The purpose of this invention is to solve the problem that current sauce-cooking equipment lacks a sauce-cooling function.

[0006] To achieve the above-mentioned objectives and improve the above-mentioned problems, this utility model provides a sauce-cooking device, including a heating pot. A discharge frame is fixedly provided at the bottom of the heating pot. The top of the discharge frame passes through the heating pot and communicates with the interior of the heating pot. A heat-conducting component is provided at the end of the discharge frame. A cooling component is provided outside the heat-conducting component. A delay component is provided inside the heat-conducting component. A mounting cover is provided at the top of the heating pot. A connecting component is provided outside the mounting cover.

[0007] As a preferred technical solution of this application, the heat-conducting component includes a heat-conducting box fixed to the end of the discharge frame. The end of the discharge frame passes through the heat-conducting box and communicates with the interior of the heat-conducting box. The top and one side of the heat-conducting box are open, and the top of the heat-conducting box is provided with a closure.

[0008] As a preferred technical solution of this application, the delay component includes several sets of buffer parts disposed inside the heat conduction box, and the buffer part includes two heat conduction springs respectively fixed to the two sides inside the heat conduction box.

[0009] As a preferred technical solution of this application, the cooling component includes a plurality of cooling plates respectively fixed on both sides of the heat conduction box, and the cooling plates are used to reduce the temperature of the heat conduction box.

[0010] As a preferred technical solution of this application, a counterweight is fixedly provided at the end of the heat-conducting spring sheet away from the heat-conducting box.

[0011] As a preferred technical solution of this application, the connecting assembly includes a plurality of U-shaped plates fixed to the circumferential side of the mounting cover. A connecting rod is provided inside the U-shaped plate. The bottom end of the connecting rod is hinged to the heating pot. A connecting cylinder is threaded on the circumferential side of the connecting rod. A blocking block is fixedly provided at the top end of the connecting cylinder. The blocking block contacts the top end of the U-shaped plate.

[0012] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0013] In the scheme of this application:

[0014] By incorporating a cooling component and a delaying component, the cooling component lowers the surface temperature of the sauce through the heat-conducting component, achieving a cooling effect. The delaying component reduces the sauce's falling speed, and the rebound agitates the sauce, increasing its contact with air and the heat-conducting component, thus enhancing the cooling effect. This improves the equipment's production efficiency and practicality, reduces the time the sauce is exposed to the outside environment during cooling, ensures food safety, and solves the problem of existing sauce-cooking equipment lacking a sauce-cooling function. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the cooking apparatus provided in this application;

[0016] Figure 2 This is a schematic diagram of the structure below the heating pot in the sauce-cooking apparatus provided in this application;

[0017] Figure 3 A schematic diagram of the delay component in the sauce-cooking apparatus provided in this application;

[0018] Figure 4 A schematic diagram of the heat-conducting components in the sauce-cooking apparatus provided in this application;

[0019] Figure 5 This is a schematic diagram of the connecting components in the sauce-cooking apparatus provided in this application.

[0020] The image shows:

[0021] 1. Heating pot; 11. Motor; 12. Support leg; 13. Mounting platform; 2. Heat conduction component; 21. Heat conduction box; 22. Heat conduction cover; 3. Delay component; 31. Heat conduction spring; 32. Counterweight; 4. Refrigeration component; 41. Refrigeration plate; 5. Discharge frame; 6. Mounting cover; 7. Connecting component; 71. Connecting rod; 72. Connecting cylinder; 73. Blocking block; 74. U-shaped plate. Detailed Implementation

[0022] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention 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 invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the protection scope of the present invention.

[0023] To enable those skilled in the art to better understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0024] It should be noted that, unless otherwise specified, the embodiments and features and technical solutions in the present invention can be combined with each other.

[0025] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0026] Example 1

[0027] Please refer to Figure 1 , Figure 2 and Figure 3A sauce-cooking device includes a heating pot 1, which has a heating function. The heating function of the heating pot 1 includes, but is not limited to, a heating plate, heating tube, or heating coil. By energizing the heating plate, heating tube, or heating coil, the heating pot 1 and the materials inside the heating pot 1 are heated. A discharge frame 5 is fixedly provided at the bottom of the heating pot 1, and the top of the discharge frame 5 passes through the heating pot 1 and communicates with its interior. A solenoid valve is provided on the discharge frame 5. By controlling the solenoid valve, the device controls whether the sauce inside the heating pot 1 enters the interior of a heat-conducting component 2 through the discharge frame 5. The end of the discharge frame 5 is provided with the heat-conducting component 2. The heat-conducting component 2 is provided with a cooling component 4 on its outside. The cooling component 4 lowers the surface temperature of the heat-conducting component 2, allowing the sauce to enter the heat-conducting component 2 and replace its temperature. The heat-conducting component 2 is provided with a delay component 3 inside. The delay component 3 is used to conduct the cold air on the surface of the heat-conducting component 2, increase the contact area with the sauce and reduce the falling speed of the sauce. The top of the heating pot 1 is provided with a mounting cover 6. The outside of the mounting cover 6 is provided with a connecting component 7. The connecting component 7 is used to fix the mounting cover 6 to the top of the heating pot 1, thereby closing the top of the heating pot 1 and opening the mounting cover 6 to facilitate cleaning the inside of the heating pot 1.

[0028] A stirring shaft is rotatably mounted at the bottom of the heating pot 1. Stirring blades are fixedly mounted on the circumference of the stirring shaft. A motor 11 is fixedly mounted at the bottom of the heating pot 1. A speed reducer is driven at the output end of the motor 11. The output shaft of the speed reducer passes through the heating pot 1 and is connected to the stirring shaft inside the heating pot 1. The speed reducer includes, but is not limited to, a worm gear speed reducer. By starting the motor 11, the stirring shaft is driven to rotate through the speed reducer, so that the stirring blades stir the material inside the heating pot 1.

[0029] Several support legs 12 are fixedly provided at the bottom of the heating pot 1, and the bottom of the several support legs 12 is fixedly provided with the same mounting platform 13. The mounting platform 13 is used to extend the distance between the heating pot 1 and the ground, and a container is set on one side of the mounting platform 13 to catch the heat conduction component 2 falling down.

[0030] Furthermore, such as Figure 1 , Figure 3 and Figure 4 As shown, the heat-conducting component 2 includes a heat-conducting box 21 fixed to the end of the discharge frame 5. The heat-conducting box 21 and the heat-conducting cover 22 include, but are not limited to, an inner layer made of stainless steel 316L for contacting the sauce and an outer layer made of aluminum plate 6061 for fixing heat conduction. This ensures food contact safety while providing heat conduction performance. The end of the discharge frame 5 passes through the heat-conducting box 21 and communicates with the interior of the heat-conducting box 21. The sauce inside the discharge frame 5 will fall into the interior of the heat-conducting box 21. The top and one side of the heat-conducting box 21 are open, and the top of the heat-conducting box 21 is provided with a closure.

[0031] Furthermore, such as Figure 3As shown, the delay component 3 includes several sets of buffer sections disposed inside the heat-conducting box 21. Each buffer section includes two heat-conducting springs 31 respectively fixed to the two sides inside the heat-conducting box 21. The heat-conducting springs 31 are made of beryllium copper alloy, such as C17200, and are coated with a food-grade coating on the outside. They have a certain elasticity and thermal conductivity and are used to conduct the cooling capacity of the cooling plate 41 and the heat-conducting box 21. When the sauce falls onto the heat-conducting springs 31, the falling speed is slowed down by the heat-conducting springs 31 and the contact area is increased. The temperature of the sauce is replaced by the low temperature on the surface of the heat-conducting springs 31, thereby reducing the temperature of the sauce. After passing through multiple heat-conducting springs 31, the sauce gradually cools down and falls into the container set below.

[0032] When the heat-conducting spring 31 is pressed down by the weight of the sauce, it rebounds through its own elasticity, colliding with the sauce falling from above. The rebound can also agitate the airflow and contact the sauce, increasing its contact with the air / cooling surface. Furthermore, by rebounding and colliding with the sauce, the sauce on the surface of the heat-conducting spring 31 can be knocked away, reducing the adhesion and retention of the sauce on the surface of the heat-conducting spring 31.

[0033] Furthermore, such as Figure 3 and Figure 4 As shown, the cooling assembly 4 includes several cooling chips 41 that are respectively fixed on both sides of the heat conduction box 21. The cooling chips 41 include, but are not limited to, thermoelectric cooling chips. When the cooling chips 41 are energized, they transfer the heat on the surface of the heat conduction box 21 to the hot end through the thermoelectric effect, thereby reducing the temperature of the heat conduction box 21.

[0034] Example 2

[0035] The sauce-cooking apparatus provided in Example 1 has been further optimized, specifically, as follows: Figure 3 As shown, a counterweight 32 is fixedly provided at the end of the heat-conducting spring 31 away from the heat-conducting box 21. When the heat-conducting spring 31 is pressed down by the sauce, it rebounds upward due to its own elasticity. The weight of the counterweight 32 makes the rebound amplitude of the heat-conducting spring 31 greater, thereby stirring up a stronger airflow to contact the sauce, increasing the probability of the sauce contacting the airflow, improving the cooling effect, and increasing the impact force of the collision with the falling sauce, breaking up the sauce that is stuck together, further improving the cooling effect.

[0036] Furthermore, such as Figure 3 and Figure 4 As shown, the sealing component includes a heat-conducting cover 22, which is detachably connected to the top of the heat-conducting box 21. The two sides of the heat-conducting cover 22 extend to the two sides of the heat-conducting box 21 and are detachably connected to the heat-conducting box 21 by bolts. The bolts connecting the heat-conducting cover 22 and the heat-conducting box 21 are removed, thereby separating the heat-conducting cover 22 from the heat-conducting box 21 to facilitate cleaning the inside of the heat-conducting box 21.

[0037] Furthermore, such as Figure 1 and Figure 3 As shown, the side of the discharge frame 5 connected to the heat-conducting box 21 is inclined. The heat-conducting box 21 is also inclined along with the discharge frame 5. The inclined setting can reduce the speed at which the sauce falls and prevent it from directly impacting the heat-conducting spring 31 and causing it to be damaged.

[0038] Example 3

[0039] The sauce-cooking apparatus provided in Examples 1 and 2 has been further optimized, such as... Figure 1 , Figure 2 and Figure 5 As shown, the connecting assembly 7 includes several U-shaped plates 74 equidistantly fixed to the circumferential side of the mounting cover 6. A connecting rod 71 is provided inside the U-shaped plate 74. The bottom end of the connecting rod 71 is hinged to the heating pot 1. The hinge with the heating pot 1 allows the connecting rod 71 to disengage from or return to the interior of the U-shaped plate 74. A connecting cylinder 72 is threaded on the circumferential side of the connecting rod 71. The connecting cylinder 72 is located inside the U-shaped plate 74. A blocking block 73 is fixedly provided at the top end of the connecting cylinder 72. By rotating the blocking block 73, the connecting cylinder 72 also rotates, thereby bringing the connecting cylinder 72 closer to and into contact with the U-shaped plate 74 through the threads, thus fixing the mounting cover 6 to the top end of the heating pot 1. The blocking block 73 is in contact with the top end of the U-shaped plate 74.

[0040] The process of using the sauce-cooking device provided by this utility model is as follows:

[0041] When it is necessary to make sauce, start the heating function of heating pot 1, turn on the power to heat heating pot 1 and the materials inside heating pot 1, start motor 11 to drive the stirring shaft inside heating pot 1 to rotate through the reducer, and mix the sauce evenly through the stirring blades. The sauce is made by heating and stirring.

[0042] After production, the cooling plate 41 is activated to lower the surface temperature of the heat-conducting box 21. Its thermal conductivity also lowers the surface temperature of the heat-conducting spring 31. A container for catching the sauce is placed below the heat-conducting box 21. Then, the solenoid valve on the discharge frame 5 is opened, allowing the sauce inside the heating pot 1 to fall into the heat-conducting box 21 through the discharge frame 5. The sauce contacts the heat-conducting spring 31, and its weight presses the spring 31 downwards, causing it to deform. This reduces the falling speed of the sauce and increases the contact area, allowing the heat to pass through the surface of the heat-conducting spring 31 and the heat-conducting box 21. The cold air exchanges heat with the sauce. After being pressed down by the sauce, the heat-conducting spring 31 rebounds upward due to its own elasticity. Combined with the weight of the counterweight 32, the rebound amplitude of the heat-conducting spring 31 is greater, thereby stirring up a stronger airflow to contact the sauce, increasing the probability of the sauce coming into contact with the airflow, improving the cooling effect, and increasing the impact force when it collides with the falling sauce, breaking up the sauce that is stuck together, further improving the cooling effect. After passing through multiple heat-conducting springs 31, the temperature of the sauce gradually decreases, and finally falls into the container below the heat-conducting box 21, improving the cooling speed of the sauce and the production speed.

[0043] In this utility model, unless otherwise explicitly specified and limited, the terms "installation," "connection," "joining," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a connection that allows communication between them; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components, unless otherwise explicitly limited. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0044] Obviously, the embodiments described above are only some embodiments of this utility model, not all embodiments. The accompanying drawings show preferred embodiments of this utility model, but do not limit the patent scope of this utility model. This utility model can be implemented in many different forms; rather, the purpose of providing these embodiments is to provide a more thorough and comprehensive understanding of the disclosure of this utility model. Although this utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing specific embodiments, or make equivalent substitutions for some of the technical features. Any equivalent structures made using the content of this utility model specification and drawings, directly or indirectly applied to other related technical fields, are similarly within the patent protection scope of this utility model.

Claims

1. A sauce-cooking device, characterized in that, The heating pot (1) is provided with a discharge frame (5) fixed at the bottom end of the heating pot (1). The top end of the discharge frame (5) passes through the heating pot (1) and communicates with the interior of the heating pot (1). The end of the discharge frame (5) is provided with a heat-conducting component (2). The outside of the heat-conducting component (2) is provided with a cooling component (4). The inside of the heat-conducting component (2) is provided with a delay component (3). The top end of the heating pot (1) is provided with a mounting cover (6). The outside of the mounting cover (6) is provided with a connecting component (7).

2. The sauce-cooking device according to claim 1, characterized in that, The heat-conducting component (2) includes a heat-conducting box (21) fixed to the end of the discharge frame (5). The end of the discharge frame (5) passes through the heat-conducting box (21) and communicates with the interior of the heat-conducting box (21). The top and one side of the heat-conducting box (21) are open. The top of the heat-conducting box (21) is provided with a closure.

3. The sauce-cooking device according to claim 2, characterized in that, The delay component (3) includes several sets of buffer sections disposed inside the heat-conducting box (21), and the buffer section includes two heat-conducting springs (31) respectively fixed on both sides inside the heat-conducting box (21).

4. The sauce-cooking device according to claim 3, characterized in that, The cooling component (4) includes several cooling plates (41) fixed on both sides of the heat-conducting box (21), and the cooling plates (41) are used to reduce the temperature of the heat-conducting box (21).

5. The sauce-cooking device according to claim 3, characterized in that, The end of the heat-conducting spring (31) away from the end that is fixedly connected to the heat-conducting box (21) is fixedly provided with a counterweight (32).

6. The sauce-cooking apparatus according to claim 2, characterized in that, The closure includes a heat-conducting cover (22), which is detachably connected to the top of the heat-conducting box (21).

7. The sauce-cooking apparatus according to claim 4, characterized in that, The side of the discharge frame (5) connected to the heat-conducting box (21) is inclined, and the heat-conducting box (21) is inclined.

8. The sauce-cooking apparatus according to claim 1, characterized in that, The connecting assembly (7) includes several U-shaped plates (74) fixed to the circumferential side of the mounting cover (6). The U-shaped plate (74) has a connecting rod (71) inside. The bottom end of the connecting rod (71) is hinged to the heating pot (1). The circumferential side of the connecting rod (71) is threaded with a connecting cylinder (72). The top end of the connecting cylinder (72) is fixed with a blocking block (73). The blocking block (73) contacts the top end of the U-shaped plate (74).

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