CN215383112U

CN215383112U - Stirring device capable of uniformly heating food materials in frying pan

Info

Publication number: CN215383112U
Application number: CN202120464305.3U
Authority: CN
Inventors: 何光; 何青
Original assignee: Shanghai Aican Robot Group Co Ltd
Current assignee: Shanghai Aican Robot Group Co Ltd
Priority date: 2021-03-04
Filing date: 2021-03-04
Publication date: 2022-01-04
Anticipated expiration: 2031-03-04

Abstract

The utility model relates to the technical field of intelligent cooking equipment, and discloses a stirring device capable of uniformly heating food materials in a wok. The stir pan can stir food materials in a plurality of areas in the stir pan simultaneously, so that the food materials are heated more uniformly and the stirring efficiency is high, and the yield of dishes is ensured.

Description

Stirring device capable of uniformly heating food materials in frying pan

Technical Field

The utility model relates to the technical field of intelligent cooking equipment, in particular to a stirring device for a frying pan.

Background

Frying pan among the current intelligent cooking equipment is cooking the in-process, need stir the stir-fry to the edible material wherein.

The stirring device in the prior art is generally composed of a single-layer stirring blade or a plurality of symmetrically arranged stirring blades in the axial direction, and the structure has the following defects:

1) the food materials in the frying pan cannot be stirred up and down.

2) Only the food material is stirred, and the stir-frying cannot be realized.

SUMMERY OF THE UTILITY MODEL

The utility model aims to provide a stirring device which can stir and fry food materials in different areas in a frying pan in turn and has good stirring effect and can ensure that the food materials in the frying pan are uniformly heated

In order to solve the technical problems, the utility model provides a stirring device capable of uniformly heating food materials in a wok, which comprises two or three of an inner stirrer, an outer stirrer and a protruding part, wherein the inner stirrer, the outer stirrer and the protruding part can stir the food materials in the wok, the inner stirrer and the outer stirrer are arranged in a staggered mode in the radial direction, the protruding part is arranged on the inner wall of the wok, and the protruding part extends in the radial direction of the wok.

Preferably, the inner stirrer and the outer stirrer are arranged in a staggered manner in the circumferential direction of the frying pan.

Preferably, the outer stirrer has a long top surface, the top surface is arc-shaped from the head end to the tail end of the outer stirrer, the head end of the outer stirrer is located at the bottom of the wok, the tail end extends towards the back upper part in the rotating direction of the outer stirrer taking the axis of the wok as the axis, and the minimum included angle between the top surface and the rotating curved surface is more than 1 degree and less than 90 degrees.

Preferably, the radial distance from each point on the outer edge of the top surface to the inner wall of the wok is equal.

Preferably, the shape of the inner stirrer is the same as that of the outer stirrer, and the axial distance from the tail end of the outer stirrer to the bottom of the wok is greater than that from the tail end of the inner stirrer to the bottom of the wok.

Preferably, the shape of the inner stirrer is a column parallel to the central axis of the frying pan or a stirring sheet with the surface in the same plane with the central axis of the frying pan.

Preferably, the first half of frying pan is the cylinder, and the vertical section of the lower half of frying pan is the arc, and the bottom of frying pan is the plane, the bellying sets up the lower half at the frying pan.

Preferably, the head end of the outer stirrer and the head end of the inner stirrer are connected with a supporting block arranged at the center of the bottom of the wok through a connecting rod.

Preferably, the connecting rods are equally spaced in the circumferential direction of the supporting block. Preferably, a columnar stirrer parallel to the central axis of the frying pan is arranged in the center of the supporting block.

According to the utility model, two or three of the inner stirrer, the outer stirrer and the lug boss which can stir food materials in the frying pan are respectively arranged in different areas in the frying pan and are staggered in the radial direction, so that the food materials in a plurality of areas in the frying pan can be stirred simultaneously, the food materials are heated more uniformly, the stirring efficiency is high, and the yield of dishes is ensured.

Drawings

FIG. 1 is a cross-sectional view of a stirring device for uniformly heating food in a frying pan according to the present invention;

FIG. 2 is a top view of the stirring device for uniformly heating food in the frying pan according to the present invention;

FIG. 3 is a schematic view of one of the outer stirrer and the inner stirrer according to the present invention;

FIG. 4 is another schematic structural view of the outer rotor and the inner rotor of the present invention;

FIG. 5 is another schematic structural view of the outer rotor and the inner rotor according to the present invention;

FIG. 6 is a schematic view of one of the structures of the protruding portion of the present invention;

FIG. 7 is a schematic view of another embodiment of the protrusion of the present invention;

the reference numbers in the figure are outer stirrer 1, top surface 11, head end 111, connecting part 1111, scooping part 1112, tail end 112, outer edge 113, inner stirrer 2, inner stirrer head end 21, inner stirrer tail end 22, surface 23, frying pan 4, upper half 41, lower half 42, bottom 43, central hole 44, supporting block 5, connecting rod 6, rotating shaft 7, vertical motor 8, driving rotating shaft 81, driving motor 9 and output shaft 91.

Detailed Description

The utility model relates to a stirring device (hereinafter referred to as a stirring device) capable of uniformly heating food materials in a frying pan.

This agitating unit can stir the edible material in a plurality of regions in frying pan 4 simultaneously through the stirring of evenly setting up different regions in frying pan 4, makes edible material be heated more evenly, stirs efficiently to guarantee the yield of dishes (during the culinary art, whether edible material can be heated evenly in the frying pan and whether can cook out one of the necessary condition that a look fragrant smell and taste utensil is good whether the decision can cook out one).

As shown in fig. 1, 2, 6 and 7, the stirring device is composed of two or three of an inner stirrer 2, an outer stirrer 1 and a protrusion 3 which can stir the food in the wok 4.

The stirring device may be composed of the outer stirrer 1 and the inner stirrer 2, or composed of the outer stirrer 1 and the protrusion 3, or composed of the inner stirrer 2, the outer stirrer 1 and the protrusion 3.

When the stirring device is composed of the outer stirrer 1 and the inner stirrer 2, the outer stirrer 1 and the inner stirrer 2 are arranged in a staggered manner in the radial direction so as to stir food materials in each region of the frying pan 4 in the radial direction.

Further, outer stirring member 1 and inner stirring member 2 dislocation set in the circumferencial direction of frying pan 4 can make inner stirring member 2 and outer stirring member 1 more even each region of distribution in frying pan 4 improves the stir-fry frequency of eating the material in frying pan 4 makes the stirring more even.

The quantity of outer stirring member 1 and inner stirring member 2 can be one or more, and is preferred, and the quantity of outer stirring member 1 and inner stirring member 2 is two, inner stirring member 2 sets up with outer stirring member 1 alternately, and outer stirring member 1 and inner stirring member 2 are impartial in the interval on the circumferencial direction of frying pan 4 and set up, can make the number of times that eats the material and fall into 4 pot walls of frying pan impartial to guarantee to eat the material by outer stirring member 1 from supreme stir-fry after down falling into the bottom of a boiler of frying pan 4 again and stir by inner stirring member 2, make and eat the material and be heated evenly.

For the reinforcing stir-fry effect, the head end 111 of outer agitator 1 and the interior agitator head end 21 of interior agitator 2 are different to 4 axis distances in frying pan to the edible material homoenergetic that makes the bottom of a boiler in frying pan 4 different region obtains the stirring, and the axial distance of tail end 112 to the bottom of a boiler in frying pan 4 of outer agitator 1 is greater than the axial distance of interior agitator tail end 22 to the bottom of a boiler in frying pan 4 of interior agitator 2 simultaneously, can make outer agitator 1 will be close to the regional edible material of pot wall and turn over to stir to higher back again to 4 centers in frying pan by supreme stir-fry, stir again by interior agitator 2 again and turn over the stir-fry, thereby make the edible material homoenergetic of 4 different positions in frying pan 4 obtain evenly to turn over the stir-fry, avoid gluing the pot.

When the stirring device is composed of the inner stirrer 2, the outer stirrer 1 and the protruding part 3, preferably, the radial distances between the inner stirrer 2, the outer stirrer 1 and the protruding part 3 on the same cross section of the frying pan 4 and the central axis of the frying pan 4 are respectively one-third cross section radius, two-thirds cross section radius and five-sixteenth cross section radius.

1. Concrete shape of the outer rotor 1

The outer stirring rod 1 is mainly used for stir-frying food materials in an area between the central axis of the frying pan 4 and the inner wall of the frying pan 4. In the process of stirring the food materials by the outer stirrer 1 (during operation, the outer stirrer 1 rotates around the axis of the frying pan 4 in the frying pan 4 relative to the frying pan 4), the outer stirrer 1 arches the food materials at the bottom of the frying pan 4 like a plow and turns the food materials from the head end 111 to the tail end 112 of the outer stirrer 1 along the top surface 11 of the outer stirrer 1, and finally drops into the frying pan under the action of self gravity, so that the food materials are repeatedly stirred upwards from the bottom of the frying pan 4 to be fully stirred.

Preferably, the outer stirrer 1 has an elongated top surface 11, the top surface 11 is arc-shaped from a head end 111 to a tail end 112 of the outer stirrer 1, the head end 111 of the outer stirrer 1 is located at the bottom 43 of the wok 4 (with reference to the paper direction in fig. 1, the opening direction of the wok 4 is up, and the opposite direction to the opening is down), and the tail end 112 extends towards the back and up in the rotating direction of the wok 4 with the axis of the wok as the axis (the utility model takes clockwise rotation as an example, and "back" means the time of rotation), and the specific shapes are as follows:

1) the shape of the top surface 11 is a plane with a set slope extending from the front to the back and the upper, and the projection of the first section to the tail end of the top surface 11 on the radial section of the frying pan is an arc (not shown).

Has the advantages that: the structure can turn the food material at the bottom of the frying pan from bottom to top.

2) On the basis of the first type, the utility model divides the head end 111 to the tail end 112 of the top surface 11 into a lower section, a middle section and an upper section, wherein the surface of the lower section of the top surface is slightly inclined towards the wall direction of the frying pan 4, the surface of the middle section tends to form an included angle of 90 degrees with the side wall of the frying pan 4, and the surface of the upper section is slightly inclined towards the axial direction of the frying pan 4 (not shown).

Has the advantages that: the structure can make the food material at the bottom of the frying pan fall towards the center of the frying pan 4 finally when the food material is turned to the upper section along the lower section of the top surface 11 of the outer stirrer 1.

3) On the first basis, the tail end 111 of the top surface 11 is slightly inclined towards the wall of the frying pan 4.

According to the structure, after the food at the bottom of the frying pan 4 is fried from bottom to top, a resistance is given to the food at the tail end 111 of the outer stirrer 1 to break up the food, and the food is thrown outwards to enhance the stirring force of the food.

4) The top surface 11 is a surface formed by a plurality of curved surfaces with different curvatures from the head end 111 to the tail end 112, the head end 111 to the tail end 112 of the top surface 11 is divided into a lower section, a middle section and an upper section, the curvature radius of the lower section is smaller than that of the middle section and is smaller than or equal to that of the upper section, and the projection of the head end 111 to the tail end 112 of the top surface 11 on the radial section of the wok 4 is an arc, specifically, the following embodiments are provided:

a. preferably, the centers of curvature of the lower section, the middle section and the upper section are on the same side and all located below the top surface 11.

Has the advantages that: the structure provides a guiding arc surface which gradually rises from the head end 111 to the tail end 112 along the top surface 11 and plays a role of stirring the food material at the bottom 43 of the wok 4 from bottom to top and from front to back in the stirring process.

b. The center of curvature of the lower section is located above the top surface 11, the centers of curvature of the middle and upper sections are located below the top surface 11, and the radius of curvature of the middle section is greater than the radius of curvature of the upper section.

Has the advantages that: aiming at the more preferable improvement of the previous embodiment, a gentle starting surface is provided for the food material at the bottom 43 of the frying pan 4 to rise along the top surface 11 of the outer stirrer 1, so that more food materials can be arched.

c. In a preferred embodiment of the present invention, as shown in fig. 1 to 3, the upper section is slightly inclined toward the wall of the frying pan 4 based on the above-mentioned "b".

Has the advantages that: the food material is broken up from bottom to top and from front to back by giving a resistance to the food material at the upper section of the outer stirrer 1, and the food material is thrown outwards to enhance the stirring strength of the food material.

In order to effectively stir and fry the food material by the outer stirrer 1, the minimum included angle between the top surface 11 and the rotating curved surface (the rotating curved surface formed by the rotation of the outer stirrer) is 1 to 90 degrees, and the preferred angle is 45 to 85 degrees.

For making outer stirring member more even to eating the material stirring of material in the frying pan 4, and stir the material of eating on the circumferencial direction of outer stirring member 1 rotation and do not have the dead angle, each point on the outer fringe 113 of top surface 11 (in the diameter direction, keep away from 4 centre of a circle of frying pan and be outer, be close to the centre of a circle and be interior) is equal to the radial distance between 4 inner walls of frying pan, simultaneously, for improving the intensity of outer stirring member 1, outer stirring member 1 is an integrated into one piece's rectangular board or for the dull and stereotyped of a plurality of vertical settings superposes in the radial direction and constitutes.

As shown in fig. 1-2, head end 111 of outer stirring member 1 extends along the horizontal direction to 4 axis of frying pan and has to be long banding connecting portion 1111, and is further, for better stir-fry pan 4 bottom 43 edible material turn over the stir-fry edge top surface 11 is from up stirring down the lower extreme of connecting portion 1111 extends along outer stirring member 1 direction of rotation forward the below has plough form shovel portion 1112, the lower extreme of shovel portion 1112 is close the bottom 43 of frying pan 4, and leaves and to make outer stirring member 1 free rotation is not with the clearance of frying pan 4 contact, when outer stirring member 1 stirs edible material along the direction of rotation, shovel portion 1112 can be further shoveled the edible material on frying pan 4 bottom 43, makes it follow it turns over the stir-fry from supreme down to top surface 11, does not destroy frying pan 4 simultaneously.

2. Specific shape of the inner rotor 2

The inner stirrer 2 is mainly used for stir-frying food materials in an area close to the central axis of the frying pan 4.

The shape of this interior stirring son 2 can be based on different edible materials and set up the demand of stirring dynamics and stirring mode, and specific shape has following several kinds:

1) as shown in fig. 3, the inner pulsator 2 has the same shape as the outer pulsator 1, and the shape is generally used for frying food in a sheet form.

2) As shown in fig. 4, the inner stirrer 2 may be in the shape of a column parallel to the central axis of the frying pan, which is generally used for stir-frying small-grained rice food materials.

3) As shown in fig. 5, the inner stirrer 2 may also be shaped as a stirring blade having a surface 23 that is flush with the central axis of the frying pan 4, and this shape is generally used for stirring food materials in block form.

3. Frying pan 4 and boss 3

As shown in fig. 1 and 2, the upper half 41 of the wok 4 is cylindrical, the vertical cross section of the lower half 42 of the wok 4 is arc-shaped, the bottom 43 of the wok 4 is a planar and deep pan body, and further, in order to avoid the situation that food materials stick to the wok, the inner surface of the wok 4 is sprayed with a non-stick coating.

The supporting block 5 is arranged at the center of the inner surface of the bottom 43 of the frying pan 4, preferably, the vertical section of the supporting block 5 is square at the lower part, the upper part is trapezoidal, the outer surface of the bottom 43 of the frying pan 4 is fixedly connected with a rotating shaft 7 which is coaxial with the frying pan 4, the rotating shaft 7 is provided with an axial channel, the bottom 43 of the frying pan 4 is provided with a central hole 44 which is coaxial with the axial channel, the aperture of the central hole 44 is smaller than the inner diameter of the axial channel, the vertical motor 8 is fixedly connected in the axial channel, and the driving rotating shaft 81 of the vertical motor 8 penetrates through the central hole 44, is arranged in the frying pan 4 and is fixedly connected with the supporting block 5.

The head end 111 of the outer stirrer 1 and the head end 21 of the inner stirrer 2 can be directly detachably connected with the supporting block 5. Through thereby vertical motor 7 drive supporting shoe 5 is rotatory to drive outer stirring seed 1 and the relative frying pan 4 of interior stirring seed 2 and rotate in order to stir 4 interior edible materials of frying pan, simultaneously outer stirring seed 1 and interior stirring seed 2 all can be dismantled and change or wash.

Preferably, for making simple to operate, the head end 111 of outer stirring member 1 and the interior stirring member head end 21 of interior stirring member 2 all through connecting rod 6 with supporting shoe 5 is connected, and is concrete, connecting rod 6 is perpendicular with 4 axis of frying pan and one end rigid coupling is in on the 5 lateral walls of supporting shoe, the other end with the head end 111 of outer stirring member 1 and the interior stirring member head end 21 detachable of interior stirring member 2 are connected, and all connecting rods 6 are the impartial setting in interval on the circumferencial direction of supporting shoe 5, make interior stirring member 2 and outer stirring member 1 evenly distributed in frying pan 4 to the number of times that the material falls into the pot wall is impartial, can guarantee to eat the material and stir by interior stirring member 2 again after can falling into frying 4 again from supreme stir down by outer stirring member 1.

For making the stirring more even and stirring effect better, as shown in fig. 1, be equipped with the rotatory driving motor 9 of drive frying pan 4 below frying pan 4, driving motor 9 is equipped with hollow output shaft 91, axis of rotation 7 inserts and passes output shaft 91 with this output shaft 91 rigid coupling of quick assembly disassembly structure, driving motor 9 and vertical motor 8 are equallyd divide and do not are connected with frying pan 4 controller electricity, and drive control mutual independence between the two, frying pan 4 can also be reverse for the syntropy with the direction of rotation of interior stirring seed 2 and outer stirring seed 1, and both rotational speeds all can be adjusted as required.

Further, for stir-frying the food material on the wall of the wok 4, the protrusion 3 is disposed on the inner wall of the wok 4, the protrusion 3 extends along the radial direction of the wok 4, as shown in fig. 6, the protrusion 3 can be a rib integrally formed with the wok 4 and pulled up along the inner wall of the wok 4 toward the central axis of the wok 4, as shown in fig. 7, the protrusion 3 can also be a projection welded on the inner wall of the wok 4, the food material attached to the inner wall of the wok 4 is in the rotating process of the wok 4, and collides with the protrusion 3 to form rolling when sliding along the wall of the wok 4 under the action of self gravity, so as to realize stir-frying the food material attached to the wall, preferably, the protrusion 3 is disposed on the lower half 42 of the wok 4, when the food material 4 inclines, a large amount of the protrusion is stacked on the lower half 42 of the wok, the protrusion 3 is disposed at the position, thereby being beneficial to stir-frying the food material, further avoiding sticking the pan.

The number of the convex parts 3 is at least one, and when the convex parts 3 are multiple, the convex parts are uniformly distributed along the wall of the frying pan 4 in the circumferential direction.

Preferably, in order to scatter the food materials which are stir-fried inward by the outer stirrer 1 and fall down to the center of the frying pan 4, as shown in fig. 1, 6 and 7, a columnar stirrer 51 parallel to the central axis of the frying pan 4 is provided at the center of the supporting block 5.

Claims

1. The utility model provides a can make in frying pan eat material agitating unit who is heated evenly, its characterized in that, agitating unit is by can to eating in frying pan (4) material two kinds or three kinds in interior stirring (2), outer stirring (1) and bellying (3) of stirring and constitute, interior stirring (2) and outer stirring (1) dislocation set on radial direction, bellying (3) set up on the inner wall of frying pan (4), and this bellying (3) extend along frying pan (4) radial direction.

2. The stirring device for uniformly heating the food in the frying pan as claimed in claim 1, wherein the inner stirrer (2) and the outer stirrer (1) are arranged in a staggered manner in the circumferential direction of the frying pan (4).

3. The stirring device for uniformly heating food in frying pan as claimed in claim 2, wherein the outer stirrer (1) has an elongated top surface (11), the top surface (11) is arc-shaped from the head end (111) to the tail end (112) of the outer stirrer (1), the head end (111) of the outer stirrer (1) is located at the bottom (43) of the frying pan (4), the tail end (112) extends towards the upper rear direction in the rotating direction of the outer stirrer about the axis of the frying pan (4), and the minimum included angle between the top surface (11) and the rotating curved surface is greater than 1 ° and less than 90 °.

4. Stirring device for homogenising the heating of food materials in a wok according to claim 3, characterised in that the radial distance between each point on the outer edge (113) of the top surface (11) and the inner wall of the wok (4) is equal.

5. The stirring device for uniformly heating the food in the frying pan as claimed in claim 4, wherein the shape of the inner stirrer (2) is the same as the shape of the outer stirrer (1), and the axial distance from the tail end (112) of the outer stirrer (1) to the bottom of the frying pan (4) is greater than the axial distance from the tail end (22) of the inner stirrer (2) to the bottom of the frying pan (4).

6. The stirring device for uniformly heating the food in the frying pan as claimed in claim 4, wherein the shape of the inner stirrer (2) is a column parallel to the central axis of the frying pan (4) or a stirring blade with a surface (23) in the same plane as the central axis of the frying pan (4).

7. The stirring device for uniformly heating food in a frying pan as claimed in claim 1, wherein the upper half part (41) of the frying pan (4) is cylindrical, the vertical section of the lower half part (42) of the frying pan (4) is arc-shaped, the bottom (43) of the frying pan (4) is flat, and the protrusion (3) is disposed on the lower half part (42) of the frying pan (4).

8. The stirring device for uniformly heating the food in the frying pan as claimed in claim 1, wherein the head end (111) of the outer stirrer (1) and the head end (21) of the inner stirrer (2) are connected to the supporting block (5) arranged at the center of the bottom (43) of the frying pan (4) through the connecting rod (6).

9. The stirring device for uniformly heating food in frying pan as claimed in claim 8, wherein the connecting rods (6) are equally spaced in the circumferential direction of the supporting block (5).

10. The stirring device for uniformly heating food in frying pan as claimed in claim 9, wherein a column-shaped stirrer (51) parallel to the central axis of the frying pan (4) is provided at the center of the supporting block (5).