CN113841916A - Sauce stir-frying kettle - Google Patents
Sauce stir-frying kettle Download PDFInfo
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- CN113841916A CN113841916A CN202111028628.9A CN202111028628A CN113841916A CN 113841916 A CN113841916 A CN 113841916A CN 202111028628 A CN202111028628 A CN 202111028628A CN 113841916 A CN113841916 A CN 113841916A
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- stirring
- kettle body
- sauce
- kettle
- jacket
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 130
- 238000003756 stirring Methods 0.000 claims abstract description 157
- 238000010438 heat treatment Methods 0.000 claims abstract description 79
- 238000001816 cooling Methods 0.000 claims abstract description 39
- 239000004519 grease Substances 0.000 claims abstract description 18
- 230000005540 biological transmission Effects 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 21
- 238000009413 insulation Methods 0.000 claims description 19
- 238000007790 scraping Methods 0.000 claims description 7
- 238000007599 discharging Methods 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 17
- 239000000463 material Substances 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 238000005070 sampling Methods 0.000 description 9
- 238000005265 energy consumption Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000011521 glass Substances 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mixers Of The Rotary Stirring Type (AREA)
- Accessories For Mixers (AREA)
Abstract
The invention discloses a sauce stir-frying kettle, wherein a bulge is arranged upwards at the center of the bottom of a kettle body, so that an annular groove is formed at the edge of the bottom in the kettle body, a feeding pipe is arranged at the top of the kettle body, a discharging pipe is arranged at the bottom of the annular groove, a rotating shaft is rotatably connected at the axis of the top in the kettle body, the top of the rotating shaft extends out of the kettle body and is in transmission connection with a driving motor, a plurality of stirring cross rods are fixedly connected to the bottom of the rotating shaft, the stirring cross rods are uniformly distributed by taking the rotating shaft as the center, one ends of the stirring cross rods, which are far away from the rotating shaft, are respectively and fixedly connected with stirring upright rods, the bottom ends of the stirring upright rods extend downwards into the annular groove, a cooling jacket, a heating jacket B and a heating jacket A are sequentially coated and fixed on the outer side wall of the kettle body from top to bottom, and the temperature of a medium C in the cooling jacket enables the oil in the kettle body to be cooled into grease. According to the structure, the sauce stir-frying kettle disclosed by the invention can be used for realizing uniform mixing of the oil and the sauce in the sauce, and ensuring that the consistency of the oil proportion in the sauce in each sauce bottle is higher, so that the quality qualified rate of finished products is improved.
Description
Technical Field
The invention relates to the technical field of vertical frying kettles, in particular to a sauce frying kettle.
Background art:
the sauce is a pasty seasoning prepared from beans, wheat flour, fruits, meat, fish and shrimp as main raw materials. It originates in China and has a long history. The common seasoning sauce of Chinese people is divided into sweet flour sauce which takes wheat flour as a main raw material and broad bean sauce which takes beans as a main raw material; seasonings such as meat paste, fish paste and jam have also been developed.
During the production process of the sauce, various materials are required to be mixed with the sauce and then are required to be fried so as to form a finished product and canned. In the actual production process, the sauce needs grease in the frying process to prevent the sauce from sticking to a pot, and the sauce also generates grease in the frying process of the sauce; the oil can be changed into liquid oil when heated in the frying process, and the density of the oil is light, so that the oil can continuously rise in the frying process and be layered with the sauce. This results in that when the sauce is fried, the sauce at the bottom is very easy to be fried and stuck on the kettle body; and when the sauce of the same cauldron in the stir-fry cauldron is in the filling, the sauce of the canning earlier stage is that the sauce that is located the internal bottom of cauldron contains little oil and fat, and the sauce of the canning later stage is that the sauce that is located the internal upper portion of cauldron contains more and more oil and fat, until the grease layer of complete grease can appear at last, this oil and fat uniformity is relatively poor in the finished product that has just led to the sauce material filling, and the internal partial sauce that has of cauldron need additionally carry out the filling after the grease separation, increased production processes, also caused the waste of grease to and the difference of finished product sauce material taste and sauce material design taste.
The invention content is as follows:
the invention aims to: the sauce stir-frying kettle overcomes the defects of the prior art, can realize the uniform mixing of oil and materials in the sauce stir-frying process, ensures that the consistency of the oil proportion in the sauce in each sauce bottle filled with finished products is higher, and further improves the quality percent of pass of the finished products; the cooling jacket, the heating jacket B and the heating jacket A are arranged on the surface of the kettle body, so that the phenomenon that the quality consistency of the filled and discharged product is influenced by oil material layering in the frying and stirring processes of the sauce is avoided; the stirring blades are respectively arranged on the stirring cross rod and the stirring vertical rod, so that the sauce can be continuously stirred towards the bottom of the annular groove in the stirring process; the scraping plate arranged at the bottom of the stirring upright rod is used for preventing sauce at the bottom of the annular groove from sticking to the bottom of the annular groove to cause sauce stir-frying and even blocking a discharging pipe or a sampling pipe; the heating jacket A extends downwards to the inner side wall of the annular groove and covers the bottom of the protrusion through the bottom of the annular groove, so that grease in sauce above the annular groove and corresponding to the central area of the kettle body is solidified at the position of the kettle body for a long time, the sauce at the position is ensured to have better fluidity relative to sauce at other positions of the area where the cooling jacket is positioned, and sauce at the position of the inner side wall of the annular groove corresponding to the position of the heating jacket B can be prevented from being fried and burnt; through the arrangement of the heat insulation jacket A and the heat insulation jacket B, the heat conduction effect of the heating jacket A, the heating jacket B and the cooling jacket on the kettle body is ensured, and the heat conduction of the kettle body to the outside is avoided; the connecting part of the bulge and the annular groove is smoothly connected with the cambered surface, so that sauce is prevented from remaining at the connecting part to cause stir-frying; through the action of the temperature sensor, the temperature of the position, corresponding to the cooling jacket, in the kettle body can be observed conveniently, the increase of energy consumption of the cooling jacket and the heating jacket B caused by over-low temperature is avoided, and the energy consumption can be reduced as far as possible on the premise that the sauce is fixed into grease; the observation of the inside of the kettle body in normal production and the cleaning and maintenance of the inside of the kettle body are facilitated by the manhole and the sight glass arranged on the cover plate of the manhole and used for observing the inside of the kettle body; the bottom of the kettle body is formed into the annular groove by the protrusion arranged at the center of the bottom of the kettle body, the heating effect of the heating jacket A and the heating jacket B outside the annular groove on sauce in the annular groove can be improved by the arrangement of the annular groove, and therefore, the energy consumption of the heating jacket A and the heating jacket B can be reduced by the arrangement of the annular groove to achieve the same heating effect.
The technical scheme adopted by the invention is as follows:
sauce stir-frying kettle, comprising a kettle body with a bottom fixedly connected with supporting legs, wherein the bottom center of the kettle body is upwards provided with a bulge, so that the bottom edge in the kettle body forms a ring-shaped groove, one side of the top of the kettle body is provided with an inlet pipe, the tank bottom of the ring-shaped groove is provided with a discharge pipe, the top axis of the kettle body is rotatably connected with a rotating shaft, the top of the rotating shaft extends out of the kettle body and then is connected with a driving motor fixed at the top of the kettle body in a transmission manner, the bottom of the rotating shaft is fixedly connected with a plurality of stirring cross rods, the stirring cross rods are uniformly distributed by taking the rotating shaft as the center, one ends of the stirring cross rods, far away from the rotating shaft, are respectively fixedly connected with the tops of stirring upright rods, the bottom of the stirring upright rods downwards extend into the ring-shaped groove, the stirring cross rods stir the sauce materials in the corresponding area in the kettle body to the edge of the kettle body under the action of the rotating shaft, and downwards stir the sauce materials in the ring-shaped groove under the action of the rotating shaft, the outer side wall of the kettle body is sequentially coated and fixed with a cooling jacket, a heating jacket B and a heating jacket A from top to bottom, the temperature of a medium A in the heating jacket A is lower than that of a medium B in the heating jacket B, the temperature of the medium B in the heating jacket B is higher than that of a medium C in the cooling jacket, the temperature of the medium C in the cooling jacket enables oil in the kettle body to be cooled into grease, and the stirring cross rod is located in the range of the cooling jacket.
The improved scheme of the invention is that the top and the bottom of the stirring cross rod are respectively and fixedly connected with stirring blades, and the stirring blades are inclined along the direction from inside to outside and the direction back to one side of the rotating direction.
According to a further improved scheme of the invention, the stirring blades at the top of the stirring cross rod and the stirring blades at the bottom of the stirring cross rod are sequentially arranged in a staggered manner from inside to outside.
According to a further improvement scheme of the invention, the stirring vertical rod is provided with a plurality of groups of stirring blade groups along the direction from top to bottom, each group of stirring blade groups is provided with two stirring blades, the stirring blades are respectively arranged at two sides of the stirring vertical rod, the stirring blades are arranged along the radial direction corresponding to the stirring vertical rod, and the stirring blades are inclined along the direction from top to bottom and towards the direction back to one side of the rotating direction.
According to a further improvement scheme of the invention, the stirring blade groups arranged on two adjacent stirring upright rods are sequentially arranged in a staggered manner along the direction from top to bottom.
According to a further improved scheme of the invention, the bottom of the stirring vertical rod is fixedly connected with a plurality of scraping plates attached to the bottom of the annular groove through connecting rods, and the scraping plates correspond to the heating jacket A.
According to a further improved scheme of the invention, the scraping plates arranged on two adjacent stirring upright rods are arranged in a staggered manner from inside to outside in sequence.
According to a further improvement scheme of the invention, the connecting parts of the kettle body corresponding to the protrusions and the annular grooves are all in smooth connection with an arc surface.
According to a further improvement of the invention, the heating jacket A extends downwards to the inner side wall of the annular groove and covers the bottom of the protrusion through the bottom of the annular groove.
According to a further improved scheme of the invention, a liquid inlet pipe A is communicated and arranged at the position of the heating jacket A, which corresponds to the bottom of the annular groove, and a liquid outlet pipe A is communicated and arranged at the position of the heating jacket A, which corresponds to the top of the protrusion, and downwards; a liquid inlet pipe B is communicated and arranged at the bottom of the heating jacket B and corresponds to one side of the kettle body, and a liquid outlet pipe B is communicated and arranged at the top of the heating jacket B and corresponds to the other side of the kettle body; the cooling jacket top, correspond to and be used for the outside intercommunication of cauldron body one side to be equipped with feed liquor pipe C, cooling jacket bottom, correspond to the outside intercommunication of cauldron body opposite side and be equipped with drain pipe C.
According to a further improvement scheme of the invention, the liquid outlet pipe C and the liquid outlet pipe B are positioned on the same side of the kettle body.
According to a further improvement scheme of the invention, a heat insulation jacket A and a heat insulation jacket B are fixedly connected to the outer side of the kettle body in a covering manner from bottom to top, the cooling jacket, the heating jacket B and the heating jacket A are all positioned in the heat insulation jacket A, and the joint of the heat insulation jacket A and the heat insulation jacket B is positioned at the upper part of the stirring range of the stirring cross rod.
In a further improvement of the invention, the bottom of the annular groove is also provided with a sampling pipe which is communicated downwards.
The invention has the further improvement scheme that the top of the kettle body is also fixedly connected with a temperature detector which is used for measuring the temperature in the kettle body and corresponds to the top of the cooling jacket, and the temperature detector is positioned above the highest position of the stirring blades of the stirring cross rod and at a position close to the center of the top of the kettle body.
According to a further improved scheme of the invention, the top of the kettle body is also provided with a manhole with a cover plate, and the cover plate of the manhole is also provided with a sight glass for observing the interior of the kettle body.
The invention has the beneficial effects that:
firstly, the sauce stir-frying kettle can realize uniform mixing of oil and materials in the sauce stir-frying process, and ensures that the consistency of the proportion of the oil in the sauce in each sauce bottle filled with finished products is higher, thereby improving the quality percent of pass of the finished products.
Secondly, the sauce stir-frying kettle disclosed by the invention has the advantages that the cooling jacket, the heating jacket B and the heating jacket A are arranged on the surface of the kettle body, so that the sauce is prevented from being layered in the stir-frying and stirring processes to influence the quality consistency of the filled and discharged product.
Thirdly, the sauce stir-frying kettle has the effect that the sauce is continuously stirred towards the bottom of the annular groove in the stirring process through the stirring blades respectively arranged on the stirring cross rod and the stirring vertical rod.
Fourthly, the sauce stir-frying kettle disclosed by the invention can prevent sauce at the bottom of the annular groove from sticking to the bottom of the annular groove to cause sauce stir-frying and even blocking a discharge pipe or a sampling pipe through the scraper arranged at the bottom of the stirring upright rod.
Fifth, according to the sauce stir-frying kettle disclosed by the invention, the heating jacket A extends downwards to the inner side wall of the annular groove and covers the bottom of the protrusion through the bottom of the annular groove, so that grease in sauce above the annular groove and corresponding to the central area of the kettle body is solidified at the position of the kettle body for a long time, the sauce at the position is ensured to have better fluidity relative to sauce at other positions of the area where the cooling jacket is located, and the sauce at the position of the inner side wall of the annular groove corresponding to the position of the heating jacket B can be prevented from being stir-fried.
Sixth, according to the sauce stir-frying kettle, the heat conduction effect of the heating jacket A, the heating jacket B and the cooling jacket on the kettle body is ensured and the heat conduction of the kettle body to the outside is avoided by the arrangement of the heat insulation jacket A and the heat insulation jacket B.
Seventhly, according to the sauce stir-frying kettle, the connecting parts of the protrusions and the annular grooves are all in smooth connection through the cambered surfaces, so that sauce is prevented from remaining at the connecting parts to cause stir-frying.
Eighth, the sauce stir-frying kettle of the invention is convenient for observing the temperature at the position corresponding to the cooling jacket in the kettle body under the action of the temperature sensor, avoids the increase of the energy consumption of the cooling jacket and the heating jacket B caused by the over-low temperature, and further can reduce the energy consumption as much as possible on the premise of ensuring that the sauce is fixed into grease.
Ninth, the sauce stir-frying kettle is convenient for observing the inside of the kettle body in normal production and cleaning and maintenance of the inside of the kettle body through the sight glasses arranged on the cover plates of the manhole and the manhole.
Tenth, according to the sauce stir-frying kettle of the present invention, the bottom of the kettle body is formed into the annular groove by the protrusion arranged at the center of the bottom of the kettle body, and the arrangement of the annular groove can improve the heating effect of the heating jacket a and the heating jacket B outside the annular groove on the sauce in the annular groove, so that the arrangement of the annular groove can reduce the energy consumption of the heating jacket a and the heating jacket B to achieve the same heating effect.
Description of the drawings:
FIG. 1 is a schematic front cross-sectional view of the present invention.
The specific implementation mode is as follows:
as can be known from the figure 1, the sauce stir-frying kettle comprises a kettle body 1 with a bottom fixedly connected with a supporting leg 11, wherein a bulge 2 is upwards arranged at the center of the bottom of the kettle body 1, so that an annular groove 3 is formed at the edge of the bottom in the kettle body 1, an inlet pipe 4 is arranged at one side of the top of the kettle body 1, a discharge pipe 5 is arranged at the bottom of the annular groove 3, a rotating shaft 7 is rotatably connected at the axis center of the top in the kettle body 1, the top of the rotating shaft 7 extends out of the kettle body 1 and then is in transmission connection with a driving motor 10 fixed at the top of the kettle body 1, a plurality of stirring cross rods 8 are fixedly connected at the bottom of the rotating shaft 7, the stirring cross rods 8 are uniformly distributed by taking the rotating shaft 7 as the center, one end of each stirring cross rod 8, which is far away from the rotating shaft 7, is respectively fixedly connected with the top of a stirring upright rod 9, the bottom end of the stirring upright rod 9 extends downwards into the annular groove 3, and the stirring cross rods 8 stir the sauce materials in the corresponding area in the kettle body 1 under the action of the rotating shaft 7, the stirring vertical rod 9 downwards stirs the sauce in the annular groove 3 under the action of the rotating shaft 7, the outer side wall of the kettle body 1 is sequentially coated and fixed with a cooling jacket 15, a heating jacket B14 and a heating jacket A13 from top to bottom, the temperature of a medium A in the heating jacket A13 is lower than that of a medium B in the heating jacket B14, the temperature of a medium B in the heating jacket B14 is higher than that of a medium C in the cooling jacket 15, the temperature of the medium C in the cooling jacket 15 enables the oil in the kettle body 1 to be cooled into grease, and the stirring cross rod 8 is located in the range of the cooling jacket 15.
The top and the bottom of the stirring cross rod 8 are respectively and fixedly connected with stirring blades 18, and the stirring blades 18 are inclined along the direction from inside to outside and the direction back to one side of the rotating direction.
The stirring blades 18 at the top of the stirring cross bar 8 and the stirring blades 18 at the bottom of the stirring cross bar 8 are sequentially arranged in a staggered manner from inside to outside.
Stirring pole setting 9 is equipped with multiunit stirring vane group along the direction from top to bottom, and every stirring vane group of group all is equipped with two stirring vane 18, stirring vane 18 locates the both sides of stirring pole setting 9 respectively, stirring vane 18 sets up along the radial direction that this stirring pole setting 9 corresponds, stirring vane 18 along the direction from top to bottom, to the direction slope of rotation direction one side dorsad.
The stirring blade groups arranged on two adjacent stirring upright rods 9 are arranged in a staggered manner from top to bottom.
The bottom of the stirring upright rod 9 is fixedly connected with a plurality of scrapers 19 attached to the bottom of the annular groove 3 through connecting rods 20, and the scrapers 19 are correspondingly arranged in the range of the heating jacket A13.
The scrapers 19 arranged on two adjacent stirring vertical rods 9 are staggered from inside to outside in sequence.
The kettle body 1 is smoothly connected with the annular groove 3 through an arc surface corresponding to the connection part of the bulge 2.
The heating jacket A13 extends downwards through the bottom of the annular groove 3 to the inner side wall of the annular groove 3 and covers the bottom of the protrusion 2.
A liquid inlet pipe A21 is communicated downwards at the position, corresponding to the bottom of the annular groove 3, of the heating jacket A13, and a liquid outlet pipe A22 is communicated downwards at the position, corresponding to the top of the protrusion 2, of the heating jacket A13; a liquid inlet pipe B23 is communicated and arranged at the bottom of the heating jacket B14 and outwards corresponding to one side of the kettle body 1, and a liquid outlet pipe B24 is communicated and arranged at the top of the heating jacket B14 and outwards corresponding to the other side of the kettle body 1; the top of the cooling jacket 15 is externally communicated with one side of the kettle body 1 to form a liquid inlet pipe C26, and the bottom of the cooling jacket 15 is externally communicated with the other side of the kettle body 1 to form a liquid outlet pipe C25.
The liquid outlet pipe C25 and the liquid outlet pipe B24 are positioned on the same side of the kettle body 1.
The outer side of the kettle body 1 is fixedly connected with a heat insulation jacket A16 and a heat insulation jacket B17 in a covering mode from bottom to top, the cooling jacket 15, the heating jacket B14 and the heating jacket A13 are all located in the heat insulation jacket A16, and the connection position of the heat insulation jacket A16 and the heat insulation jacket B17 is located at the upper portion of the stirring range of the stirring cross rod 8.
The bottom of the annular groove 3 is also provided with a sampling tube 6 which is communicated downwards.
The top of the kettle body 1 is also fixedly connected with a temperature detector 27 for measuring the temperature in the kettle body 1 corresponding to the top of the cooling jacket 15, and the temperature detector 27 is positioned above the highest position of the stirring blades 18 of the stirring cross rod 8 and close to the center of the top of the kettle body 1.
The top of the kettle body 1 is also provided with a manhole 12 with a cover plate, and the cover plate of the manhole 12 is also provided with a sight glass 28 for observing the inside of the kettle body 1.
When the invention is used, sauce which is not ready to be fried is added into the kettle body 1 through the feeding pipe 4, and when the material level of the sauce added into the kettle body 1 is positioned between the highest position of the stirring blade 18 of the stirring cross rod 8 and the temperature detector 27, the feeding pipe 4 stops the feeding of the sauce.
Then the driving motor 10 drives the rotating shaft 7 to drive the stirring cross rod 8 and the stirring upright rod 9 to horizontally rotate around the center of the kettle body 1; therefore, the stirring blades 18 arranged on the stirring cross rod 8 can stir the sauce in the corresponding stirring area and the sauce towards the edge of the kettle body 1, the stirring blades arranged on the stirring vertical plates 9 can stir the sauce in the annular groove 3 and the sauce towards the bottom of the annular groove 3, the scraping plates 19 arranged on the stirring vertical rods 9 scrape the sauce on the bottom of the annular groove 3, and the sauce is prevented from sticking to the bottom of the annular groove 3 to cause the sauce to be fried and burnt, and even block the discharge pipe 5 and the sampling pipe 6; meanwhile, the heating jacket A13, the heating jacket B14 and the cooling jacket 15 conduct heat respectively to sauce in corresponding areas in the kettle body 1, so that oil in the sauce at the position, corresponding to the cooling jacket 15 above the annular groove 3, in the kettle body 1 is cooled into solid grease, the grease and the sauce in the sauce are uniformly mixed, and the oil and the sauce in the sauce are prevented from being layered; the bottom of the kettle body 1 above the annular groove 3 corresponding to the position of the cooling jacket 15, namely the top of the protrusion 2 is heated relative to the outer surface of the kettle body 1 through the heating jacket A13, and the rotating angular speed of the stirring cross rod 8 is the same, so that the stirring linear speed of the stirring blade 18 at the end, close to the rotating shaft 7, of the stirring cross rod 8 is certainly lower than the stirring linear speed of the stirring blade 18 at the end, far away from the rotating shaft 7, of the surface of the stirring cross rod 8, and the bottom surface of the top of the protrusion 2 is heated through the heating jacket A13, so that the sauce at the position is prevented from being solidified at the position of the kettle body 1 for a long time after the grease is solidified due to poor stirring effect after the temperature of the sauce at the position is lower, and the sauce at the position has better fluidity relative to the sauce at other positions of the area where the cooling jacket 15 and is easier to be stirred by the stirring blade 18 of the stirring cross rod 8; in addition, the sauce at the position of the heating jacket B14 corresponding to the upper part in the annular groove 3 in the kettle body 1 is rapidly heated, so that the sauce can be heated and fried when solid grease mixed with the sauce is melted; the inner side wall of the upper part of the annular groove 3 corresponding to the position of the heating jacket B14, namely the position of the side wall of the bulge 2 relative to the outer surface of the kettle body 1 is heated through the heating jacket A13, and the stirring linear velocity of the stirring blade 18 of the stirring upright stanchion 9 facing the inner side wall of the annular groove 3 is certainly smaller than the stirring linear velocity of the stirring blade 18 of the stirring upright stanchion 9 facing the outer side wall of the annular groove 3 because the rotating angular velocities of the stirring upright stanchions 9 are the same, so the inner side wall of the annular groove 3 corresponding to the position of the heating jacket B14 is heated through the heating jacket A13, thereby avoiding the sauce material close to the inner side wall of the annular groove 3 at the position from being fried; and then the sauce at the position of the heating jacket A13 corresponding to the lower part in the annular groove 3 in the kettle body 1 is continuously heated and fried, and the temperature of the medium A in the heating jacket A13 is lower than that of the medium B in the heating jacket B14, so that the stir-frying of the fried sauce at the bottom in the annular groove 3 is avoided.
After stirring for a period of time, taking the sauce at the bottom in the annular groove 3 through the sampling pipe 6, and then judging whether the sauce is fried to be cooked or not and whether the stirring of the sauce achieves the required stirring effect or not; if the sauce is not fried or the stirring effect does not reach the required stirring effect, continuously frying until the sauce after sampling is fried and the stirring effect reaches the required stirring effect.
When the sauce after sampling is fried and the stirring effect reaches the required stirring effect, the discharging pipe 5 is opened, so that the sauce in the kettle body 1 can be discharged and filled into a sauce bottle; after each sauce bottle is filled to a rated capacity, the valve of the discharge pipe 5 is closed, the sauce product after filling is circulated away, the sauce bottle to be filled is circulated to the discharge port of the discharge pipe 5, and the valve of the discharge pipe 5 is opened again to continue filling; the process is repeated.
When the sauce after sampling is fried and the stirring effect reaches the required stirring effect, the feeding pipe 4 and the discharging pipe 5 are opened at the same time, and then the flow rates of the sauce in unit time periods of the feeding pipe 4 and the discharging pipe 5 are controlled to be the same; so that the continuous stir-frying of the sauce by the kettle body 1 can be realized, the continuous production of stir-frying and bottling the sauce can be realized, and the quality consistency of the finished sauce-filled product can be further ensured.
Claims (10)
1. The sauce stir-frying kettle is characterized in that: the kettle comprises a kettle body (1) with bottom fixedly connected with supporting legs (11), wherein a bulge (2) is upwards arranged at the center of the bottom of the kettle body (1), so that a circular groove (3) is formed at the edge of the bottom in the kettle body (1), an inlet pipe (4) is arranged on one side of the top of the kettle body (1), a discharge pipe (5) is arranged at the bottom of the circular groove (3), a rotating shaft (7) is rotatably connected to the axis of the top in the kettle body (1), the top of the rotating shaft (7) extends out of the kettle body (1) and is in transmission connection with a driving motor (10) fixed at the top of the kettle body (1), a plurality of stirring cross rods (8) are fixedly connected to the bottom of the rotating shaft (7), the stirring cross rods (8) are uniformly distributed by taking the rotating shaft (7) as the center, and one ends of the stirring cross rods (8) far away from the rotating shaft (7) are respectively fixedly connected with the tops of stirring upright rods (9), the bottom end of the stirring upright rod (9) extends downwards into the annular groove (3), the stirring cross rod (8) stirs the sauce in the corresponding area in the kettle body (1) to the edge of the kettle body (1) under the action of the rotating shaft (7), the stirring upright rod (9) downwards stirs the sauce in the annular groove (3) under the action of the rotating shaft (7), the outer side wall of the kettle body (1) is sequentially coated and fixed with a cooling jacket (15), a heating jacket B (14) and a heating jacket A (13) from top to bottom, the temperature of the medium A in the heating jacket A (13) is lower than that of the medium B in the heating jacket B (14), the temperature of the medium B in the heating jacket B (14) is higher than that of the medium C in the cooling jacket (15), the temperature of the medium C in the cooling jacket (15) enables the oil in the kettle body (1) to be cooled into grease, and the stirring cross rod (8) is located in the range of the cooling jacket (15).
2. The sauce stir-frying kettle of claim 1, wherein: the top and the bottom of the stirring cross rod (8) are respectively and fixedly connected with stirring blades (18), and the stirring blades (18) are inclined along the direction from inside to outside and the direction back to one side of the rotating direction.
3. The sauce stir-frying kettle of claim 2, wherein: stirring blades (18) at the top of the stirring cross rod (8) and stirring blades (18) at the bottom of the stirring cross rod (8) are sequentially arranged in a staggered manner along the direction from inside to outside.
4. The sauce stir-frying kettle of claim 1, wherein: stirring pole setting (9) are equipped with multiunit stirring vane group along the direction from top to bottom, and every stirring vane group of group all is equipped with two stirring vane (18), the both sides of stirring pole setting (9) are located respectively in stirring vane (18), stirring vane (18) set up along the radial direction that this stirring pole setting (9) corresponds, stirring vane (18) along the direction from top to bottom, to the direction slope of rotation direction one side dorsad.
5. The sauce stir-frying kettle of claim 4, wherein: the stirring blade groups arranged on two adjacent stirring upright rods (9) are arranged in a staggered manner along the direction from top to bottom.
6. The sauce stir-frying kettle of claim 1, wherein: the bottom of the stirring upright rod (9) is fixedly connected with a plurality of scraping plates (19) attached to the bottom of the annular groove (3) through connecting rods (20), and the scraping plates (19) are correspondingly arranged in the range of the heating jacket A (13).
7. The sauce stir-frying kettle of claim 6, wherein: the scrapers (19) arranged on two adjacent stirring upright rods (9) are arranged in a staggered manner from inside to outside in sequence.
8. The sauce stir-frying kettle of claim 1, wherein: the heating jacket A (13) extends downwards to the inner side wall of the annular groove (3) and covers the bottom of the protrusion (2) through the bottom of the annular groove (3).
9. The sauce stir-frying kettle of claim 8, wherein: a liquid inlet pipe A (21) is communicated and arranged at the position, corresponding to the bottom of the annular groove (3), of the heating jacket A (13) downwards, and a liquid outlet pipe A (22) is communicated and arranged at the position, corresponding to the top of the protrusion (2), of the heating jacket A (13) downwards; a liquid inlet pipe B (23) is communicated and arranged at the bottom of the heating jacket B (14) and at one side corresponding to the kettle body (1), and a liquid outlet pipe B (24) is communicated and arranged at the top of the heating jacket B (14) and at the other side corresponding to the kettle body (1); and a liquid inlet pipe C (26) is communicated and arranged at the top of the cooling jacket (15) and corresponds to one side of the kettle body (1), and a liquid outlet pipe C (25) is communicated and arranged at the bottom of the cooling jacket (15) and corresponds to the other side of the kettle body (1).
10. The sauce stir-frying kettle of claim 1, wherein: the stirring device is characterized in that a heat insulation jacket A (16) and a heat insulation jacket B (17) are fixedly connected to the outer side of the kettle body (1) in a covering mode from bottom to top, the cooling jacket (15), the heating jacket B (14) and the heating jacket A (13) are all located in the heat insulation jacket A (16), and the joint of the heat insulation jacket A (16) and the heat insulation jacket B (17) is located at the upper portion of the stirring range of the stirring cross rod (8).
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| CN202111028628.9A CN113841916B (en) | 2021-09-02 | 2021-09-02 | Sauce stir-frying kettle |
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| CN202111028628.9A CN113841916B (en) | 2021-09-02 | 2021-09-02 | Sauce stir-frying kettle |
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| CN113841916B CN113841916B (en) | 2022-09-13 |
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Also Published As
| Publication number | Publication date |
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| CN113841916B (en) | 2022-09-13 |
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Effective date of registration: 20220708 Address after: 223005 9, Fei Yao Nan Road, Huaian economic and Technological Development Zone, Jiangsu Applicant after: Jiangsu Tianyu Weiye Intelligent Equipment Co.,Ltd. Address before: 223005 9, Fei Yao Nan Road, Huaian economic and Technological Development Zone, Jiangsu Applicant before: JIANGSU TIANYU WEIYE TECHNOLOGY Co.,Ltd. |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
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Denomination of invention: Sauce frying kettle Granted publication date: 20220913 Pledgee: Bank of China Limited Huai'an Development Zone sub branch Pledgor: Jiangsu Tianyu Weiye Intelligent Equipment Co.,Ltd. Registration number: Y2024980021797 |