CN216018957U - Processing of hot pot seasoning is with antiseized pot formula thoughtlessly stir-fry equipment - Google Patents
Processing of hot pot seasoning is with antiseized pot formula thoughtlessly stir-fry equipment Download PDFInfo
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- CN216018957U CN216018957U CN202121360406.2U CN202121360406U CN216018957U CN 216018957 U CN216018957 U CN 216018957U CN 202121360406 U CN202121360406 U CN 202121360406U CN 216018957 U CN216018957 U CN 216018957U
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Abstract
The utility model relates to the technical field of food processing, in particular to an anti-sticking pot type mixed frying device for processing hotpot condiment, which comprises: one end of the bottom plate is rotatably connected with a rotating disc, and one end of the rotating disc, which is far away from the bottom plate, is fixedly connected with a frying pan; the adjusting mechanism is rotationally connected with the rotating disc, and the stir-frying mechanism is rotationally connected with the adjusting mechanism; the device can make to turn over the stir-fry pole when turning over the stir-fry to the frying pan is inside, makes the frying pan rotate, can realize evenly turning over of the inside hot pot seasoning of frying pan and fry, avoids appearing the phenomenon of gluing the pot turning over the stir-fry in-process, at the one end fixedly connected with timer of slender pole two, can accurately grasp the stir-fry time of turning over of hot pot seasoning, when reducing staff working strength, has improved the processingquality of hot pot seasoning.
Description
Technical Field
The utility model relates to the technical field of food processing, in particular to pot-sticking-preventing type mixed frying equipment for processing hotpot condiment.
Background
The chafing dish, named as 'antique soup' in ancient times, is famous for the fact that food makes a 'dong' sound when being thrown into boiling water, is an original food in China, has a long history, and is a food suitable for people of all ages.
Similar cuisine is found around the world, but is especially prevalent in east asia. The hotpot is hot at present, spicy, salty and fresh, oily but not greasy, capable of resolving stagnation and removing dampness, suitable for mountains and rivers, developed into mandarin duck pots at present, spicy, light and independent, and required, different soup bases and foods are added according to personal preference, and the hotpot is suitable for people of all ages and even a winter good product.
In the prior art, most of hotpot seasonings are produced by manual operation, the manual production of the hotpot seasonings is low in efficiency, materials need to be fully stirred and mixed in the production process of the hotpot seasonings, and the hotpot seasonings need to be stir-fried, so that the weight of the hotpot seasonings is up to tens of kilograms, and further improvement is needed on the basis.
SUMMERY OF THE UTILITY MODEL
The utility model aims to provide pot-sticking-preventing type mixed frying equipment for processing hotpot condiment, and aims to solve the problems in the background art.
In order to achieve the purpose, the utility model provides the following technical scheme:
an antiseized pot formula mixes stir-fry equipment for hotpot seasoning processing, antiseized pot formula mixes stir-fry equipment for hotpot seasoning processing includes:
one end of the bottom plate is rotatably connected with a rotating disc, and one end of the rotating disc, which is far away from the bottom plate, is fixedly connected with a frying pan;
the adjusting mechanism is rotationally connected with the rotating disc, and the stir-frying mechanism is rotationally connected with the adjusting mechanism.
As a further scheme of the utility model: one end of the bottom plate is fixedly connected with a supporting plate instrument and a supporting plate II, a supporting plate I is arranged between the supporting plate II and the rotating disc, a fixing seat is fixedly connected between the supporting plate instrument and the rotating disc, and the middle of the fixing seat I is rotatably connected with a rotating shaft.
As a further scheme of the utility model: the adjusting mechanism comprises a worm wheel, a worm, a first belt wheel and a second belt wheel, the worm and the second belt wheel are both rotatably connected with the rotating shaft, the first belt wheel is located at one end of the second support plate and is rotatably connected with the second support plate, and the first belt wheel is connected with the second belt wheel through a belt.
As a further scheme of the utility model: the worm wheel is located the outside of rolling disc and with rolling disc fixed connection, worm wheel and worm intermeshing.
As a further scheme of the utility model: the stir-frying mechanism comprises a cam, a first thin rod, a second thin rod and a stir-frying rod, the cam is located at the other end of the second support plate and is connected with the second support plate in a rotating mode, the cam is connected with one end of the first thin rod in a rotating mode, the first support plate is far away from the second thin rod in one end of the bottom plate, a timer is fixedly connected with one end of the second thin rod, the middle of the second thin rod is connected with the middle of the stir-frying rod in a rotating mode, and one end, far away from a stir-frying pan, of the stir-frying rod is connected with the other end of the first thin rod in a rotating mode.
Compared with the prior art, the utility model has the beneficial effects that:
according to the anti-sticking pot type mixed frying equipment for processing the hotpot condiment, in the prior art, the hotpot condiment is mostly produced by manual operation, the manual production efficiency of the hotpot condiment is low, materials need to be fully stirred and mixed in the production process of the hotpot condiment, the weight of the hotpot condiment needing to be stirred and fried is up to dozens of kilograms, and therefore the anti-sticking pot type mixed frying equipment for processing the hotpot condiment needs to be designed:
pouring the hotpot condiment to be stir-fried into a wok, driving a rotating shaft to rotate through power, further driving a worm to rotate through the rotating shaft, further driving a worm wheel meshed with the worm to rotate, further driving a rotating disc to rotate through the worm wheel, driving a wok at the upper end to rotate through the rotating disc, further driving a belt wheel II to rotate through the rotating shaft while driving the worm to rotate, driving a belt wheel I to rotate through a belt by the belt wheel II, further driving a cam to rotate through the belt wheel I, driving a thin rod I to rotate through the cam, finally driving a stir-frying rod to rotate around the middle part of the thin rod II, enabling the wok to rotate while enabling the stir-frying rod to stir-fry the inside of the wok, enabling the hotpot condiment in the wok to be uniformly stir-fried, avoiding the phenomenon of sticking to the wok in the stir-frying process, fixedly connecting a timer at one end of the thin rod II, and accurately mastering the stir-frying time of the hotpot condiment, the processing quality of the hotpot condiment is improved while the working strength of workers is reduced.
Drawings
FIG. 1 is a schematic structural view of the pot-sticking prevention type mixing and frying device for processing the hotpot condiment.
FIG. 2 is a schematic left view structural diagram of a frying pan in the pot-sticking prevention type mixing and frying device for processing the hotpot condiment.
FIG. 3 is a schematic diagram of a three-dimensional structure of a bottom plate in the pot-sticking prevention type mixed frying device for processing the hotpot condiment.
FIG. 4 is a schematic view of a partially enlarged structure at A in FIG. 1 of the pot-sticking prevention type mixing and frying apparatus for processing hotpot seasoning according to the present invention.
In the figure: 1-bottom plate, 2-first support plate, 3-second support plate, 4-fixed seat, 5-rotating shaft, 6-worm wheel, 7-rotating disk, 8-frying pan, 9-belt, 10-cam, 11-first thin rod, 12-first belt wheel, 13-second thin rod, 14-timer, 15-stir-frying rod, 16-worm and 17-second belt wheel.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
As shown in fig. 1 to 4, in an embodiment of the present invention, an anti-sticking pot type mixed frying apparatus for processing hotpot condiment includes:
a bottom plate 1, one end of the bottom plate 1 is rotatably connected with a rotating disc 7, one end of the rotating disc 7 far away from the bottom plate 1 is fixedly connected with a frying pan 8,
adjustment mechanism, adjustment mechanism rotates with rolling disc 7 to be connected to and turn over the mechanism of stir-fry, turn over the mechanism of stir-fry and rotate with adjustment mechanism and be connected, the device can make to turn over stir-fry pole 15 and when 8 inside stir-fry turn over of frying pan, make frying pan 8 rotate, can realize that 8 inside hot pot seasoning of frying pan evenly turn over the stir-fry, avoid turning over the phenomenon that the stir-fry in-process appears sticking to the pot, when reducing staff working strength, improved the processingquality of hot pot seasoning.
One end of the bottom plate 1 is fixedly connected with a support plate instrument and a support plate II 3, a support plate I2 is arranged between the support plate II 3 and the rotating disc 7, a fixed seat 4 is fixedly connected between the support plate instrument and the rotating disc 7, the middle part of the fixed seat 4I is rotatably connected with a rotating shaft 5, the adjusting mechanism comprises a worm wheel 6, a worm 16, a belt wheel I12 and a belt wheel II 17, the worm 16 and the belt wheel II 17 are both rotatably connected with the rotating shaft 5, the belt wheel I12 is positioned at one end of the support plate II 3 and is rotatably connected with the support plate II 3, the belt wheel I12 is connected with the belt wheel II 17 through a belt 9, the worm wheel 6 is positioned outside the rotating disc 7 and is fixedly connected with the rotating disc 7, the worm wheel 6 and the worm 16 are mutually meshed, the stir-frying mechanism comprises a cam 10, a thin rod I11, a thin rod II 13 and a stir-frying rod 15, the cam 10 is positioned at the other end of the support plate II 3 and is rotatably connected with the support plate II 3, the cam 10 is rotatably connected with one end of the thin rod I11, one end of the support plate I2, which is far away from the bottom plate 1, is fixedly connected with the thin rod II 13, the middle part of the thin rod II 13 is rotatably connected with the middle part of the stir-frying rod 15, one end of the stir-frying rod 15, which is far away from the wok 8, is rotatably connected with the other end of the thin rod I11, the hotpot condiment to be stir-fried is poured into the wok 8, the rotating shaft 5 is driven to rotate by power, the rotating shaft 5 further drives the worm 16 to rotate, and further drives the worm wheel 6 meshed with the worm 16 to rotate, the worm wheel 6 further drives the rotating disc 7 to rotate, the rotating disc 7 drives the wok 8 at the upper end to rotate, the rotating shaft 5 further drives the belt wheel II 17 to rotate while driving the worm 16 to rotate, the belt wheel II 17 further drives the belt wheel I12 to rotate, the belt wheel I12 further drives the cam 10 to rotate, and the cam 10 drives the thin rod I11 to rotate, thin rod 11 finally drives to turn over and fries pole 15 and rotate around the middle part of thin rod two 13, and the device can make to turn over and fry pole 15 and when 8 inside stir-fry that turn over to the frying pan, make frying pan 8 rotate, can realize that 8 inside chafing dish bed charge of frying pan evenly turn over the stir-fry, avoid turning over the phenomenon of frying the in-process appearance sticking to the pot, when reducing staff working strength, improved the processingquality of chafing dish bed charge.
Example 2
The present invention also provides another embodiment, which is different from the above embodiment in that: one end of the second thin rod 13 is fixedly connected with a timer 14, so that the stir-frying time of the hotpot condiment can be accurately mastered, and the quality of the hotpot condiment can be improved.
The working principle of the utility model is as follows:
in this embodiment, the hotpot seasoning to be stir-fried is poured into the wok 8, the rotating shaft 5 is driven to rotate by power, the rotating shaft 5 further drives the worm 16 to rotate, and further drives the worm wheel 6 meshed with the worm 16 to rotate, the worm wheel 6 further drives the rotating disc 7 to rotate, the rotating disc 7 drives the wok 8 at the upper end to rotate, the rotating shaft 5 drives the worm 16 to rotate and further drives the belt wheel II 17 to rotate, the belt wheel II 17 further drives the belt wheel I12 to rotate through the belt 9, the belt wheel I12 further drives the cam 10 to rotate, the cam 10 drives the thin rod I11 to rotate, the thin rod I11 finally drives the stir-frying rod 15 to rotate around the middle part of the thin rod II 13, the device can enable the stir-frying rod 15 to stir-fry the inside of the wok 8, and enable the wok 8 to rotate, so as to realize uniform stir-frying of the hotpot seasoning inside the wok 8, avoid appearing the phenomenon of gluing the pot at the stir-fry in-process, at the one end fixedly connected with timer 14 of slender pole two 13, can accurately master the stir-fry time of chafing dish bed charge, when reducing staff working strength, improved the processingquality of chafing dish bed charge.
It will be evident to those skilled in the art that the utility model is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the utility model being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. The utility model provides a processing of hot pot seasoning is with stir-fry equipment is mixed with antiseized pot formula which characterized in that: the processing of hot pot seasoning is with antiseized pot formula equipment of frying that mixes includes:
one end of the bottom plate is rotatably connected with a rotating disc, and one end of the rotating disc, which is far away from the bottom plate, is fixedly connected with a frying pan;
the adjusting mechanism is rotationally connected with the rotating disc, and the stir-frying mechanism is rotationally connected with the adjusting mechanism.
2. The pot sticking prevention type mixed frying device for processing the hotpot condiment as claimed in claim 1, which is characterized in that: one end of the bottom plate is fixedly connected with a supporting plate instrument and a supporting plate II, a supporting plate I is arranged between the supporting plate II and the rotating disc, a fixing seat is fixedly connected between the supporting plate instrument and the rotating disc, and the middle of the fixing seat I is rotatably connected with a rotating shaft.
3. The pot sticking prevention type mixed frying device for processing the hotpot condiment as claimed in claim 1, which is characterized in that: the adjusting mechanism comprises a worm wheel, a worm, a first belt wheel and a second belt wheel, the worm and the second belt wheel are both rotatably connected with the rotating shaft, the first belt wheel is located at one end of the second support plate and is rotatably connected with the second support plate, and the first belt wheel is connected with the second belt wheel through a belt.
4. The chafing dish seasoning processing is with preventing sticking to pot formula thoughtlessly stir-fry equipment of claim 3, characterized in that: the worm wheel is located the outside of rolling disc and with rolling disc fixed connection, worm wheel and worm intermeshing.
5. The pot sticking prevention type mixed frying device for processing the hotpot condiment as claimed in claim 1, which is characterized in that: the stir-frying mechanism comprises a cam, a first thin rod, a second thin rod and a stir-frying rod, the cam is located at the other end of the second support plate and is connected with the second support plate in a rotating mode, the cam is connected with one end of the first thin rod in a rotating mode, the first support plate is far away from the second thin rod in one end of the bottom plate, a timer is fixedly connected with one end of the second thin rod, the middle of the second thin rod is connected with the middle of the stir-frying rod in a rotating mode, and one end, far away from a stir-frying pan, of the stir-frying rod is connected with the other end of the first thin rod in a rotating mode.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202121360406.2U CN216018957U (en) | 2021-06-18 | 2021-06-18 | Processing of hot pot seasoning is with antiseized pot formula thoughtlessly stir-fry equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202121360406.2U CN216018957U (en) | 2021-06-18 | 2021-06-18 | Processing of hot pot seasoning is with antiseized pot formula thoughtlessly stir-fry equipment |
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| CN216018957U true CN216018957U (en) | 2022-03-15 |
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| CN202121360406.2U Active CN216018957U (en) | 2021-06-18 | 2021-06-18 | Processing of hot pot seasoning is with antiseized pot formula thoughtlessly stir-fry equipment |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116725172A (en) * | 2023-07-21 | 2023-09-12 | 四川省成都红灯笼食品有限公司 | Hotpot condiment production system and method |
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2021
- 2021-06-18 CN CN202121360406.2U patent/CN216018957U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116725172A (en) * | 2023-07-21 | 2023-09-12 | 四川省成都红灯笼食品有限公司 | Hotpot condiment production system and method |
| CN116725172B (en) * | 2023-07-21 | 2024-05-24 | 四川省成都红灯笼食品有限公司 | Hotpot condiment production system and method |
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