Stir-Frying Stirrer Support for Elastic Pan Contact and Smooth Rotation
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Solution Overview
Problem
Conventional food stir-frying machines face issues with transmitting rotational force from the stirring motor to the stirrer due to the placement of a spring between the stirrer body and the base, leading to inefficient stirring and low durability of the stirrer.
Innovation Solution
A food stir-frying machine design featuring a rotary shaft with a supporting member and a biasing mechanism that brings the stirrer into elastic contact with the pan, combined with a spiral rod and tilted blade pieces for efficient stirring, and a holder system to secure the stirrer, ensuring smooth rotation and increased durability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a spring is provided between the stirrer body side and base part fore end side of the base part of a stirrer, then the stirrer can be brought into elastic contact with the inner surface of the pan, but rotational force from the stirring motor is prevented from being easily transmitted to the stirrer and the durability of the base part of the stirrer is low
Solution Approach 1:
The patent removes the spring from the rotational force transmission path between the motor and stirrer. The spring is relocated to only provide elastic contact between the stirrer and pan inner surface, while the rotary shaft directly transmits rotational force from the motor to the stirrer without interference, resolving the contradiction between maintaining elastic contact and ensuring efficient power transmission
Solution Approach 2:
The patent separates the functions of the spring into two independent roles: (1) providing elastic contact between stirrer and pan through the supporting member, and (2) allowing direct rotational force transmission from motor to stirrer through the rotary shaft. This segmentation eliminates the conflict between these two functions
2Reliability
If a spring is provided between the stirrer body side and base part fore end side of the base part of a stirrer, then the stirrer can be brought into elastic contact with the inner surface of the pan, but the durability of the base part of the stirrer is low
Solution Approach 1:
The patent extracts the spring from the base part of the stirrer, eliminating the source of durability problems. The spring is repositioned to act between the supporting member and the pan, allowing the base part to focus solely on supporting the stirrer without承受ing additional spring stresses that reduce its lifespan
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution allows for effective transmission of rotational force, ensuring the stirrer rotates smoothly while maintaining contact with the pan, enhancing durability and efficiency in food stirring.
Implementation Method 1
biasing means 104 adapted to bias the supporting member 49 toward the pan 3 side so as to bring the stirrer 8 into contact with the inner surface of the pan 3
Data Source
AI summary
Provided is a food stir-frying machine that makes it possible to surely and smoothly rotate a stirrer while bringing the stirrer into elastic contact with the inner surface of a pan, and increase the durability of the stirrer. A stirring device has: a supporting member that supports a rotary shaft; a stirring frame that supports the supporting member through a horizontal shaft in a direction in which a stirrer is moved in or out of a pan; and a device frame that vertically swingably supports the stirring frame in order to evacuate the stirrer upward, and between the stirring frame and the supporting member, biasing means adapted to bias the supporting member toward the pan side so as to bring the stirrer into contact with the inner surface of the pan.