CN215381274U - Frying kettle capable of avoiding oil material layering in sauce - Google Patents
Frying kettle capable of avoiding oil material layering in sauce Download PDFInfo
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- CN215381274U CN215381274U CN202122111146.1U CN202122111146U CN215381274U CN 215381274 U CN215381274 U CN 215381274U CN 202122111146 U CN202122111146 U CN 202122111146U CN 215381274 U CN215381274 U CN 215381274U
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Abstract
The utility model discloses a stir-frying kettle capable of avoiding oil material layering in sauce, wherein a feeding pipe is arranged at the top of a kettle body, a discharging pipe is arranged at the bottom of an 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 groups of stirring cross rod groups are fixedly connected from top to bottom in sequence, each group of stirring cross rod group is provided with a plurality of stirring cross rods which are uniformly distributed by taking the rotating shaft as the center, the sauce material in the corresponding area in the kettle body is stirred towards the edge of the kettle body by the stirring cross rods under the action of the rotating shaft, 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 material in the kettle body to be cooled into grease. According to the frying kettle, oil in the sauce is uniformly mixed, the consistency of the proportion of the oil in the sauce in each sauce bottle is high, and the quality percent of pass of finished products is improved.
Description
Technical Field
The utility model relates to the technical field of vertical frying kettles, in particular to a frying kettle capable of avoiding oil material layering in sauce materials.
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 utility model has the following contents:
the utility model aims to: the frying kettle can be used for overcoming the defects of the prior art, and avoiding the layering of oil materials in sauce materials, so that the oil and the materials can be uniformly mixed in the sauce material frying process, the consistency of the proportion of the oil materials in the sauce materials in each sauce bottle filled with finished products is high, and the quality percent of pass of the finished products is improved; 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 sauce can be continuously stirred towards the bottom of the kettle body in the stirring process through the stirring cross rod and the stirring blade; 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; 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 kettle body in normal production and the cleaning and maintenance 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 kettle body.
The technical scheme adopted by the utility model is as follows:
a stir-frying kettle capable of avoiding oil material layering in sauce comprises a kettle body, wherein the bottom of the kettle body is fixedly connected with supporting legs, one side of the top of the kettle body is provided with a feeding pipe, the bottom of the kettle body is provided with a discharging pipe, the axis of the top in the kettle body is rotatably connected with a rotating shaft, the top of the rotating shaft extends out of the kettle body and is in transmission connection with a driving motor fixed at the top of the kettle body, the rotating shaft is sequentially and fixedly connected with a plurality of groups of stirring transverse rod groups from top to bottom, each group of stirring transverse rod groups is provided with a plurality of stirring transverse rods uniformly distributed by taking the rotating shaft as the center, the stirring transverse rods stir sauce materials in corresponding areas in the kettle body towards the edge of the kettle body 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, 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 a medium B in the heating jacket B is higher than that of a medium C in the cooling jacket C, and the temperature of the medium C in the cooling jacket enables the oil in the kettle body to be cooled into grease.
The improved scheme of the utility model 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 utility model, 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.
In a further improvement of the utility model, the heating jacket A covers the bottom of the kettle body downwards.
According to a further improved scheme of the utility model, a liquid inlet pipe A is communicated downwards at one side position of the heating jacket A corresponding to the bottom of the kettle body, and a liquid outlet pipe A is communicated outwards at the other side position of the top of the heating jacket A corresponding to the side wall of the kettle body; 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 and be equipped with feed liquor pipe C, the cooling jacket bottom, correspond to the outside intercommunication of cauldron body opposite side and be equipped with drain pipe C
In a further improvement scheme of the utility model, the liquid outlet pipe A and the liquid inlet pipe B are positioned on the same side of the kettle body, the liquid outlet pipe C and the liquid outlet pipe B are positioned on the same side of the kettle body, and the liquid inlet pipe B and the liquid outlet pipe B are respectively arranged on the opposite sides of the kettle body.
According to a further improvement scheme of the utility model, 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.
According to a further improved scheme of the utility model, the bottom of the kettle body is also provided with a sampling pipe in a downward communication manner.
The utility model has the further improvement scheme that the top of the kettle body is also fixedly connected with a temperature detector for measuring the temperature in the kettle body corresponding to the top of the cooling jacket, and the temperature detector is positioned above the highest position of the stirring blades of the highest-layer stirring cross rod and close to the center of the top of the kettle body.
According to a further improved scheme of the utility model, 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 utility model has the beneficial effects that:
the frying kettle for avoiding oil material layering in sauce can realize uniform mixing of oil and material in the sauce material frying process, and ensures that the proportion consistency of the oil material in the sauce material in each sauce bottle filled with finished products is higher, thereby improving the quality percent of pass of the finished products.
Secondly, according to the frying kettle for avoiding oil material layering in sauce, 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 material is prevented from layering in the frying and stirring process to influence the quality consistency of the filled and discharged product.
Thirdly, the stir-frying kettle for avoiding oil material layering in sauce has the effect that the sauce can be continuously stirred towards the bottom of the kettle body in the stirring process through the stirring cross rod and the stirring blades.
Fourthly, the stir-frying kettle for avoiding oil material layering in sauce ensures the heat conduction effect of the heating jacket A, the heating jacket B and the cooling jacket on the kettle body and avoids the heat conduction of the kettle body to the outside through the arrangement of the heat insulation jacket A and the heat insulation jacket B.
Fifthly, the frying kettle for avoiding oil material layering in sauce 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 energy consumption of the cooling jacket and the heating jacket B caused by over-low temperature, and further can reduce the energy consumption as far as possible on the premise of ensuring that the sauce material is fixed into oil.
Sixth, the frying kettle for avoiding oil material layering in sauce of the utility model is convenient for observing the kettle body in normal production and cleaning and maintenance in the kettle body through the manhole and the sight glass arranged on the cover plate of the manhole and used for observing the kettle body.
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 stir-frying kettle capable of avoiding oil material layering in sauce materials comprises a kettle body 1 with a bottom fixedly connected with supporting legs 11, a feeding pipe 4 is arranged on one side of the top of the kettle body 1, a discharging pipe 5 is arranged on the bottom of the kettle body 1, 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 on the top of the kettle body 1, the rotating shaft 7 is fixedly connected with a plurality of groups of stirring transverse rod groups from top to bottom, each group of stirring transverse rod groups is provided with a plurality of stirring transverse rods 8 uniformly distributed by taking the rotating shaft 7 as the center, the stirring transverse rods 8 stir the sauce materials in corresponding areas in the kettle body 1 to the edge of the kettle body 1 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, the temperature of a medium A in the heating jacket A13 is lower than that of a medium B14, the temperature of the medium B in the heating jacket B14 is higher than that of the medium C in the cooling jacket 15, and the medium C in the cooling jacket 15 is at a temperature which enables the oil in the kettle body 1 to be cooled into grease.
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.
The heating jacket A13 covers the bottom of the kettle body 1 downwards.
A liquid inlet pipe A21 is communicated downwards at one side of the heating jacket A13 corresponding to the bottom of the kettle body 1, and a liquid outlet pipe A22 is communicated outwards at the other side of the top of the heating jacket A13 corresponding to the side wall of the kettle body 1; 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 communicated with a liquid inlet pipe C26 corresponding to one side of the kettle body 1, and the bottom of the cooling jacket 15 is communicated with a liquid outlet pipe C25 corresponding to the other side of the kettle body 1
Liquid outlet pipe A22 and liquid inlet pipe B23 are located on the same side of kettle body 1, liquid outlet pipe C25 and liquid outlet pipe B24 are located on the same side of kettle body 1, and liquid inlet pipe B23 and liquid outlet pipe B24 are respectively arranged on opposite sides of 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 kettle body 1 is also communicated downwards with a sampling pipe 6.
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 highest-layer 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 utility model 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 highest 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 to horizontally rotate around the center of the kettle body 1; so that the sauce in the corresponding stirring area can be stirred by the stirring blade 18 arranged on the stirring cross rod 8 and can be stirred towards the edge of the kettle body 1, and the sauce in the kettle body 1 moves downwards under the action of gravity; 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; in addition, the heating jacket B14 enables the sauce in the kettle body 1 corresponding to the position of the heating jacket B14 to be quickly heated, so that the sauce can be heated and fried to be cooked while solid grease mixed with the sauce is melted; the heating jacket A13 makes the sauce in the kettle 1 corresponding to the position of the heating jacket A13 continue to be 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, thereby avoiding stirring the fried sauce on the bottom in the kettle 1.
After stirring for a period of time, taking the sauce at the bottom in the kettle body 1 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. Avoid stir-fry system cauldron of oil layering in sauce material, its characterized in that: cauldron body (1) including bottom fixedly connected with supporting leg (11), top one side of the cauldron body (1) is equipped with inlet pipe (4), the bottom of the cauldron body (1) is equipped with discharging pipe (5), top axle center department rotates in the cauldron body (1) and is connected with pivot (7), the top of pivot (7) stretches out behind the cauldron body (1) and is connected with driving motor (10) transmission that is fixed in cauldron body (1) top, pivot (7) fixedly connected with multiunit stirring horizontal rod group from top to bottom in proper order, every group stirring horizontal rod group all is equipped with many and uses pivot (7) as central evenly distributed's stirring horizontal rod (8), stirring horizontal rod (8) are stirred the sauce material that corresponds the region in the cauldron body (1) to cauldron body (1) border under the effect of pivot (7), the lateral wall of the cauldron body (1) is from top to bottom in proper order the cladding be fixed with cooling jacket (15), The heating device comprises a heating jacket B (14) and a heating jacket A (13), wherein the temperature of a medium A in the heating jacket A (13) is lower than that of a 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 a medium C in a cooling jacket (15), and the temperature of the medium C in the cooling jacket (15) enables oil in the kettle body (1) to be cooled into grease.
2. The stir-fry kettle of claim 1 for avoiding oil stratification in sauce, 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 stir-fry kettle of claim 2 for avoiding oil stratification in sauce comprising: 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 stir-fry kettle of claim 1 for avoiding oil stratification in sauce, wherein: the heating jacket A (13) covers the bottom of the kettle body (1) downwards.
5. The stir-fry kettle of claim 4 for avoiding oil stratification in sauce, wherein: a liquid inlet pipe A (21) is communicated downwards at one side position of the heating jacket A (13) corresponding to the bottom of the kettle body (1), and a liquid outlet pipe A (22) is communicated outwards at the other side position of the top of the heating jacket A (13) corresponding to the side wall of the kettle body (1); 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).
6. The stir-fry kettle of claim 5 for avoiding oil stratification in a sauce, wherein: drain pipe A (22) and feed liquor pipe B (23) are located same one side of cauldron body (1), drain pipe C (25) and drain pipe B (24) are located same one side of cauldron body (1), the opposite side of cauldron body (1) is located respectively in feed liquor pipe B (23) and drain pipe B (24).
7. The stir-fry kettle of claim 1 for avoiding oil stratification in sauce, 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).
8. The stir-fry kettle of claim 1 for avoiding oil stratification in sauce, wherein: the bottom of the kettle body (1) is also communicated downwards with a sampling pipe (6).
9. The stir-fry kettle of claim 1 for avoiding oil stratification in sauce, wherein: the top of the kettle body (1) is also fixedly connected with a temperature detector (27) which is used for measuring the temperature in the kettle body (1) and corresponds to the top of the cooling jacket (15), and the temperature detector (27) is positioned above the highest position of the stirring blade (18) of the highest-layer stirring cross rod (8) and is close to the center of the top of the kettle body (1).
10. The stir-fry kettle of claim 1 for avoiding oil stratification in sauce, wherein: 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).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202122111146.1U CN215381274U (en) | 2021-09-02 | 2021-09-02 | Frying kettle capable of avoiding oil material layering in sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202122111146.1U CN215381274U (en) | 2021-09-02 | 2021-09-02 | Frying kettle capable of avoiding oil material layering in sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN215381274U true CN215381274U (en) | 2022-01-04 |
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ID=79664840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202122111146.1U Active CN215381274U (en) | 2021-09-02 | 2021-09-02 | Frying kettle capable of avoiding oil material layering in sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN215381274U (en) |
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2021
- 2021-09-02 CN CN202122111146.1U patent/CN215381274U/en active Active
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| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220620 Address after: 223005 9, Fei Yao Nan Road, Huaian economic and Technological Development Zone, Jiangsu Patentee after: Jiangsu Tianyu Weiye Intelligent Equipment Co.,Ltd. Address before: 223005 9, Fei Yao Nan Road, Huaian economic and Technological Development Zone, Jiangsu Patentee before: JIANGSU TIANYU WEIYE TECHNOLOGY Co.,Ltd. |
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| TR01 | Transfer of patent right |