阅读说明：本技术 一种厨师机 (Cook machine ) 是由 韩雪 汪翠兰 仝清付 于 2021-09-01 设计创作，主要内容包括：本申请公开了一种厨师机,涉及厨房用具技术领域,旨在解决厨师机的搅拌盆不能快速散热的问题。该厨师机,用于搅拌食材,包括搅拌盆,搅拌盆包括第一盆壁、第二盆壁以及底座。第一盆壁和底座围成具有一侧开口的容纳腔,且底座与开口相对设置,容纳腔用于盛放食材。第二盆壁间隔设置于第一盆壁远离容纳腔的一侧,且第二盆壁与第一盆壁之间填充有散热材料。本发明的厨师机用于搅拌食材。(The application discloses cook machine relates to kitchen utensil technical field, aims at solving the stirring basin of cook machine and can not quick radiating problem. This cook machine for stir edible material, including the stirring basin, the stirring basin includes first basin wall, second basin wall and base. First basin wall and base enclose to have one side open-ended to hold the chamber, and the base sets up with the opening relatively, holds the chamber and is used for holding edible material. The second basin wall interval sets up in the one side that holds the chamber is kept away from to first basin wall, and packs between second basin wall and the first basin wall and have heat radiation material. The chef machine of the invention is used for stirring food materials.)

1. A chef machine is characterized by being used for stirring food materials and comprising a stirring basin, wherein the stirring basin comprises a first basin wall, a second basin wall and a base;

the first basin wall and the base enclose an accommodating cavity with an opening at one side, the base is arranged opposite to the opening, and the accommodating cavity is used for accommodating the food materials;

the second basin wall interval set up in first basin wall is kept away from hold the one side of chamber, just it has heat dissipation material to fill between second basin wall and the first basin wall.

2. The chef machine of claim 1, wherein the heat sink material is a coolant.

3. The chef machine of claim 2, wherein the first basin wall includes a plurality of first ribs, each of the first ribs projecting in a direction adjacent the receiving cavity; and/or the presence of a gas in the gas,

the second basin wall includes many second protruding muscle, and every the second protruding muscle is all to keeping away from the direction arch that holds the chamber.

4. The chef machine as claimed in claim 3, wherein the first basin wall further comprises a plurality of first heat dissipation areas, the plurality of first ribs are mutually staggered to form the plurality of first heat dissipation areas, and the plurality of first heat dissipation areas are regular hexagons; and/or the presence of a gas in the gas,

the second basin wall further comprises a plurality of second heat dissipation areas, the second heat dissipation areas are formed by the plurality of second convex ribs in a staggered mode, and the second heat dissipation areas are all in a regular hexagon shape.

5. The chef machine according to claim 2, wherein the stirring basin comprises a plurality of first heat dissipation channels arranged in a sealed manner, the plurality of first heat dissipation channels are arranged between the first basin wall and the second basin wall at intervals, and each first heat dissipation channel is partially filled with the refrigerant.

6. The chef machine of claim 5, wherein each of the first heat dissipation channels extends from the base along the basin wall to the open end; or the like, or, alternatively,

each first heat dissipation channel is arranged along the circumferential direction of the stirring basin.

7. The chef machine as claimed in any one of claims 1 to 6, wherein the base is a hollow structure, and a plurality of second heat dissipation channels are provided in the base, each of the second heat dissipation channels being filled with the heat dissipation material.

8. The chef machine as claimed in claim 7, further comprising a supporting base, wherein the supporting base is provided with a receiving groove for receiving and supporting the base, and an inner wall of the receiving groove is in contact fit with a side wall of the base away from the receiving cavity;

the supporting seat further comprises a plurality of third heat dissipation channels, the third heat dissipation channels are close to the accommodating groove, and the heat dissipation material is filled in each third heat dissipation channel.

9. The chef machine of claim 8, wherein the whisk basin includes a first snap-fit structure disposed on the base;

the supporting seat comprises a second clamping structure and is arranged along the circumferential direction of the accommodating groove, the first clamping structure is connected with the second clamping structure in a rotating and clamping mode to fix the stirring basin in a clamping mode.

10. The chef machine according to any one of claims 1 to 6, further comprising a stirring member for stirring the food material in the receiving cavity;

the stirring piece is of a hollow structure, the fourth heat dissipation channel is formed, and the heat dissipation material is filled in the fourth heat dissipation channel.

Technical Field

The application relates to the technical field of kitchen utensils, in particular to a chef machine.

Background

The chef machine is a kitchen appliance for stirring food materials such as dough or egg liquid, and comprises a stirring basin for containing the food materials and a stirring piece for rotating and stirring the food materials. At the in-process of rapid mixing material, because the high-speed friction between edible material and stirring basin and the stirring piece can produce a large amount of heats, and the radiating efficiency of stirring basin is lower, consequently, edible material can last the intensification at rapid mixing's in-process. Thus, in the process of processing the food material through the chef machine, the excessive temperature affects the later cooking quality and the cooking taste of the food material.

Disclosure of Invention

The invention aims to provide a cook machine, and aims to solve the problem that a stirring basin of the cook machine cannot rapidly dissipate heat.

In order to achieve the purpose, the technical scheme is as follows:

some embodiments of the present application provide a chef machine for stirring food materials, including a stirring basin, the stirring basin includes a first basin wall, a second basin wall and a base. First basin wall and base enclose to have one side open-ended to hold the chamber, and the base sets up with the opening relatively, holds the chamber and is used for holding edible material. The second basin wall interval sets up in the one side that holds the chamber is kept away from to first basin wall, and packs between second basin wall and the first basin wall and have heat radiation material.

Therefore, according to the stirring basin provided by the embodiment of the application, the food materials can be placed in the accommodating cavity through the opening. In the process of stirring the foodstuff, the foodstuff is in direct contact with a portion of the first tub wall. Because the radiating material with better heat-conducting property is filled between the first basin wall and the second basin wall, the heat generated by the food materials in the stirring process can be quickly dispersed on the position of the first basin wall far away from the food materials and the second basin wall on the outer side through the higher heat-radiating capacity of the radiating material, so that the heat is radiated at the contact position of the food materials and the stirring basin through the second basin wall and more first basin walls. The effective heat dissipation area of the stirring basin is greatly increased, so that the continuous temperature rise of food materials in the stirring process is avoided.

Compare in prior art, the cook machine that this application provided has improved the heat-sinking capability of stirring basin itself. In the stirring process of the food materials, the stirring basin has good isothermal property and heat conduction performance as a whole by filling the heat dissipation material with good heat conduction performance. Can carry out quick heat dissipation cooling to the edible material that holds the intracavity, avoid eating the continuous rise of material at stirring in-process temperature. And additional other operations are not needed, the use is convenient, and the operation experience of the user is improved.

In some embodiments, the first tub wall includes a plurality of first ribs, and each of the first ribs protrudes in a direction approaching the accommodation cavity. So as to improve the heat dissipation effect and the structural strength of the first basin wall. And/or the second basin wall comprises a plurality of second convex ribs, and each second convex rib is convex towards the direction far away from the containing cavity. So as to improve the heat dissipation effect and the structural strength of the second basin wall.

In some embodiments, the first tub wall further includes a plurality of first heat dissipation areas, the plurality of first ribs are mutually staggered to define a plurality of first heat dissipation areas, and the plurality of first heat dissipation areas are all regular hexagons. And/or the second basin wall further comprises a plurality of second heat dissipation areas, the second heat dissipation areas are formed by mutually staggering the second ribs and are in a plurality, and the second heat dissipation areas are in a regular hexagon shape. The first convex ribs and/or the second convex ribs are more uniformly and reasonably distributed.

In some embodiments, the heat dissipation material is a refrigerant. The evaporation process of the liquid refrigerant can absorb a large amount of heat, the vaporized refrigerant is liquefied at the other position to release a large amount of heat, and therefore the heat can be quickly transferred, and the heat dissipation efficiency of the stirring basin is improved.

In some embodiments, the stirring basin includes a plurality of first heat dissipation channels that are hermetically disposed, the plurality of first heat dissipation channels are disposed between the first basin wall and the second basin wall at intervals, and each first heat dissipation channel is partially filled with a refrigerant. The arrangement of the first heat dissipation channels can increase the contact area between the refrigerant and the first basin wall and the contact area between the refrigerant and the second basin wall, so that the heat dissipation efficiency of the stirring basin is improved.

In some embodiments, each first heat dissipation channel extends from the base along the basin wall to an open end. Or each first heat dissipation channel is arranged along the circumferential direction of the stirring basin. Through the distribution setting of first heat dissipation channel, can shift the heat of eating the material to on first basin wall of another part and the second basin wall not with eating the material contact, increased the effective heat radiating area of stirring basin promptly to the radiating effect of stirring basin has been improved.

In some embodiments, the base is a hollow structure, and a plurality of second heat dissipation channels are disposed in the base, and each second heat dissipation channel is filled with a heat dissipation material. Through the setting of heat dissipation material in the second heat dissipation channel, can improve the heat transfer efficiency between the upper and lower both sides of base greatly to make the temperature distribution on the base more even, with the radiating effect who improves the base.

In some embodiments, the chef machine further includes a supporting seat, the supporting seat is provided with a holding groove for holding and supporting the base, and the inner wall of the holding groove is in contact fit with the side wall of the base far away from the holding cavity. The supporting seat further comprises a plurality of third heat dissipation channels, the third heat dissipation channels are arranged close to the accommodating groove, and each third heat dissipation channel is filled with a heat dissipation material. Through the setting of heat dissipation material in the third heat dissipation channel, can improve the heat transfer efficiency between the supporting seat inside greatly to make the temperature distribution on the supporting seat more even, in order to improve the radiating effect of stirring basin.

In some embodiments, the mixing bowl includes a first snap structure disposed on the base. The supporting seat comprises a second clamping structure, and the first clamping structure is rotationally clamped with the second clamping structure along the circumferential direction of the accommodating groove to fixedly clamp the stirring basin. Thereby avoiding shaking of the stirring basin.

In some embodiments, the chef machine further comprises a stirring element for stirring the food material in the receiving cavity. The stirring piece is of a hollow structure, a fourth heat dissipation channel is formed, and the fourth heat dissipation channel is filled with heat dissipation materials. Through the setting of heat dissipation material in the fourth heat dissipation channel, can improve the holistic heat transfer efficiency of stirring greatly to make the temperature distribution on the stirring more even, with the radiating effect who improves the stirring basin.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.

FIG. 1 is a front view of a chef machine provided in an embodiment of the present application;

FIG. 2 is a schematic structural diagram of a first embodiment of an arrangement of first heat dissipation channels in the stirring basin in FIG. 1;

FIG. 3 is a schematic structural view of a second embodiment of the arrangement of the first heat dissipation channel in the stirring basin in FIG. 1;

FIG. 4 is a schematic structural view illustrating a third embodiment of the arrangement of the first heat dissipation channel in the stirring basin in FIG. 1;

fig. 5 is a cross-sectional view of the mixing bowl of fig. 1.

Reference numerals:

100-chef machine;

10-stirring basin; 11-a first basin wall; 111-a first bead; 112-a first heat dissipation area; 12-a second basin wall; 13-a base; 14-an opening; 15-a first heat dissipation channel; 16-a second heat dissipation channel;

20-a support seat; 21-a leg; 22-accommodating grooves; 23-a third heat dissipation channel;

30-a support arm;

40-hoisting the platform;

50-a stirring member;

61-display screen; 62-gear control knob; 63-time control knob.

Detailed Description

The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, 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 application.

In the description of the present application, it is to be understood that the terms "center", "upper", "lower", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are only for convenience in describing the present application and simplifying the description, and do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present application.

The terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present application, "a plurality" means two or more unless otherwise specified.

It should be noted that in practical applications, due to the limitation of the precision of the device or the installation error, the absolute parallel or perpendicular effect is difficult to achieve. In the present application, the vertical, parallel or equidirectional description is not an absolute limitation condition, but means that the vertical or parallel structural arrangement can be realized within a preset error range, and a corresponding preset effect is achieved, so that the technical effect of limiting the features can be realized to the maximum extent, and the corresponding technical scheme is convenient to implement and has high feasibility.

In the description of the present application, it is to be noted that the terms "mounted," "connected," and "connected" are to be construed broadly and may be, for example, fixedly connected, detachably connected, or integrally connected unless otherwise explicitly stated or limited. They may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as appropriate.

In the embodiments of the present application, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, article, or apparatus that comprises the element.

In the embodiments of the present application, words such as "exemplary" or "for example" are used to mean serving as an example, instance, or illustration. Any embodiment or design described herein as "exemplary" or "e.g.," is not necessarily to be construed as preferred or advantageous over other embodiments or designs. Rather, use of the word "exemplary" or "such as" is intended to present concepts related in a concrete fashion.

The application provides a chef machine for edible materials such as stirring dough or egg liquid. Referring to fig. 1, fig. 1 is a front view of a chef machine 100 according to an embodiment of the present disclosure. The chef machine 100 includes a mixing bowl 10, a support base 20, a support arm 30, a lifting table 40, and a mixing member 50.

With continued reference to fig. 1, the lower side of the support base 20 is provided with legs 21 for supporting the support base 20, and the number of the legs 21 is usually four, and the legs are respectively arranged near four corners of the support base 20. Wherein, set up stabilizer blade 21 and be the sucking disc structure, when bearing supporting seat 20, the sucking disc can be fixed through adsorbing to avoid the great vibrations of supporting seat 20 when chef machine 100 moves, thereby improve the stability of chef machine 100 in the operation process.

And the upper side of the support base 20 is used for carrying the agitation pan 10. Furthermore, a support arm 30 is fixed on the upper side of the support base 20, and the upper end of the support arm 30 is fixedly connected with the hoisting table 40. That is, the supporting base 20 is spaced apart from the lifting table 40, and is used for placing and accommodating the mixing basin 10.

Wherein, a motor (not shown in the figure) is arranged in the hoisting table 40, the stirring piece 50 is arranged at the lower side of the hoisting table 40, and the stirring piece 50 is fixedly connected with a rotating shaft extending downwards from the motor. When the stirring basin 10 is placed on the supporting seat 20, the stirring member 50 is just located at the inner side of the stirring basin 10, and the stirring member 50 can rotate rapidly under the driving of the motor to stir the food materials in the stirring basin 10.

However, in the process of rapidly stirring the food materials, a large amount of heat is generated due to high-speed friction between the food materials, the stirring tub 10 and the stirring pieces 50, and the heat dissipation efficiency of the stirring tub 10 is low; therefore, the temperature of the food material is continuously increased during the rapid stirring process. As such, during the processing of the food material by the chef machine 100, the excessive temperature may affect the cooking quality and the cooking taste of the food material at the later stage.

Illustratively, when the cook machine 100 is used to blend dough, if the temperature of the dough exceeds 26℃ and the dough has not been blended. At this moment, the dough begins the fermentation under the effect of microorganism, because the heat that produces in the dough fermentation process can't in time distribute, can make the temperature of dough further rise, and then accelerates the fermentation process of dough to improve the fermentation degree of dough, when using this dough to toast bread, excessively fermented dough can influence the toast inflation degree of bread. And the elevated temperature during stirring also creates favorable conditions for the growth of bacteria. Thereby affecting the taste and quality of the bread.

On the other hand, when the egg-breaking liquid is beaten by the cooker 100, the adhesiveness of the fresh egg white is maintained at an optimum state at a temperature of 17 to 20 ℃, and the foaming performance is the best. However, a large amount of heat can be generated by stirring the egg liquid for a long time, and the heat cannot be discharged in time, so that the temperature is increased, the emulsification degree of polysaccharide in the egg liquid can be improved, the protein is thinned, the adhesiveness is weakened, the injected air cannot be reserved in the egg liquid, and the egg liquid beating effect is poor.

In the related art, the manner of avoiding the temperature of the food material stirred in the stirring basin 10 from continuously rising is as follows:

for example, the food material to be blended (such as flour and water or egg liquid) may be placed in a refrigerator in advance and be refrigerated for a certain period of time, so that the food material to be blended has a low temperature. However, to ensure that the temperature of the food material is always low, the stirring process is only suitable for stirring food materials with a short stirring time.

By combining the stirring method, the food material can be continuously placed in the refrigerator for refrigeration and cooling after the food material is stirred for a period of time (before the warning temperature is reached), and then the food material is continuously stirred in the stirring basin 10; and repeating the operations of refrigerating and cooling for a plurality of times and stirring for a short time to avoid the adverse effect caused by high temperature of the food materials. But repeated cold storage cooling-short stirring operation is extremely time-consuming, and the use experience of users is reduced.

In addition, can also be through on the lateral wall with prefabricated ice-cube cladding in stirring basin 10 to the edible material to stirring basin 10 in carries out quick heat dissipation cooling, avoids eating the continuous rise of material in stirring in-process temperature. However, in this method, the process of preparing the ice cubes by freezing in advance and then coating the ice cubes on the outer side wall of the stirring basin 10 is required, the process of fixing the ice cubes is complicated, and the user experience is also reduced.

Therefore, the problem that the stirring basin 10 of the chef machine cannot rapidly dissipate heat is solved. Referring to fig. 2, fig. 2 is a schematic structural diagram of a first embodiment of the arrangement of the first heat dissipation channel in the stirring basin 10 in fig. 1. The stirring basin 10 provided by the embodiment of the application comprises a first basin wall 11, a second basin wall 12 and a base 13.

Wherein, the first tub wall 11 and the base 13 enclose an accommodating cavity (not shown in the figure) with an opening 14 at one side, and the base 13 is arranged opposite to the opening 14, and the accommodating cavity is used for accommodating food materials. The second tub wall 12 is disposed at an interval outside the first tub wall 11, and a heat dissipation material is filled between the second tub wall 12 and the first tub wall 11. Wherein the heat conducting property of the heat dissipation material is higher than the heat conducting property of the first tub wall 11 and the second tub wall 12. It should be noted that the gap between the first tub wall 11 and the second tub wall 12 may be completely filled with the heat dissipation material, or may be partially filled with the heat dissipation material, and is not limited herein.

Therefore, according to the stirring basin 10 provided by the embodiment of the application, the food material can be placed in the accommodating cavity through the opening 14. During the process of stirring the food material, the food material is in direct contact with a portion of the first tub wall 11. Because the heat dissipation material with better heat conduction performance is filled between the first basin wall 11 and the second basin wall 12, the heat generated by the food materials in the stirring process can be quickly dispersed on the second basin wall 12 at the position where the first basin wall 11 is far away from the food materials and the outer side through the higher heat dissipation capacity of the heat dissipation material, so that the heat dissipation is carried out on the contact positions of the food materials and the stirring basin 10 through the second basin wall 12 and more first basin walls 11. The effective heat dissipation area of the stirring basin 10 is greatly increased, so that the continuous temperature rise of the food materials in the stirring process is avoided.

Compared with the prior art, the chef machine 100 provided by the application improves the heat dissipation capability of the stirring basin 10. In the stirring process of the food material, the stirring basin 10 has good isothermal property and heat conductivity as a whole by filling the heat dissipation material with good heat conductivity. Can carry out quick heat dissipation cooling to the edible material that holds the intracavity, avoid eating the continuous rise of material at stirring in-process temperature. And additional other operations are not needed, the use is convenient, and the operation experience of the user is improved.

The vertical cross-sectional shapes of the first and second tub walls 11 and 12 along the axial direction of the stirring tub 10 may be circular, square, or triangular rings. Illustratively, in the embodiment of the present application, the first tub wall 11 and the second tub wall 12 are both circular ring-shaped side walls, so that when the accommodating cavity of the bowl structure is formed with the base 13, the volume of the accommodating cavity of the circular ring structure is large.

Also, the first tub wall 11, the second tub wall 12, and the base 13 are generally made of metal, metal alloy, or material having a good heat conductive property. Illustratively, the first tub wall 11, the second tub wall 12, and the base 13 are made of the same material, and are made of aluminum, aluminum alloy, or stainless steel.

Thus, the heat sink material may be a metal, metal alloy, or non-metallic material having a thermal conductivity higher than aluminum. For example, the heat dissipation material may be a metal or a metal alloy, such as copper or silver, having a higher thermal conductivity than aluminum, so as to improve the heat dissipation efficiency of the stirring basin 10.

In addition, the heat dissipation material may be a refrigerant, and the refrigerant includes various types of refrigerants, for example: r-22 (difluoromethane) refrigerant, or R-134a (tetrafluoroethane) refrigerant. So, the evaporation process of liquid refrigerant can absorb a large amount of heats, and the refrigerant after the vaporization shifts the position, emits a large amount of heats in another department liquefaction to realize thermal quick transfer, with the radiating efficiency who improves stirring basin 10.

Under the condition that the heat dissipation material is partially filled between the first basin wall 11 and the second basin wall 12, the stirring basin 10 further comprises a plurality of first heat dissipation channels 15 which are hermetically arranged, the plurality of first heat dissipation channels 15 are arranged between the first basin wall 11 and the second basin wall 12 at intervals, and the plurality of first heat dissipation channels 15 are respectively filled with the refrigerant. Thus, through the arrangement of the first heat dissipation channels 15, the contact area between the refrigerant and the first basin wall 11 and the contact area between the refrigerant and the second basin wall 12 can be increased, and therefore the heat dissipation efficiency of the stirring basin is improved.

It should be noted that, since the liquid refrigerant is vaporized after absorbing heat, the occupied space of the refrigerant is greatly increased, in order to avoid the first heat dissipation channel 15 with a small space from affecting the conversion process of vaporization heat absorption and liquefaction heat release of the refrigerant, each first heat dissipation channel 15 is partially filled with the refrigerant, that is, the filling amount of the liquid refrigerant is 1/3-2/3 of the volume of the first heat dissipation channel 15, if the filling amount of the refrigerant is too small, the process of vaporization heat absorption of the refrigerant is affected, and if the filling amount of the refrigerant is too much, the process of liquefaction heat release of the refrigerant is affected. Therefore, the refrigerant can be ensured to have better heat transfer effect.

Therefore, in the embodiment of the present application, the refrigerant is filled in the total volume of 1/3-2/3 according to the standard of partial filling of the refrigerant.

Exemplarily, referring to fig. 2, fig. 2 shows an arrangement of the first heat dissipation channel 15; the mixing bowl 10 in fig. 2 is cut away in half of the second bowl wall 12 to facilitate direct viewing of the first heat dissipation channel 15.

Wherein, every first heat dissipation channel 15 sets up along the circumference of stirring basin 10, and a plurality of first heat dissipation channels 15 along the axial interval distribution of stirring basin 10. When the food material contained in the stirring basin 10 is solid (such as stirring dough), the food material is usually contacted with part of the first basin wall 11, so that, through the first heat dissipation channel 15 arranged in the circumferential direction, part of the liquid refrigerant is vaporized and absorbs heat through the contact dough of the first basin wall 11, the vaporized refrigerant is filled in the whole first heat dissipation channel 15, the liquid refrigerant is liquefied and released heat in the first heat dissipation channel 15, and then the liquid refrigerant is converged into the liquid refrigerant of the first heat dissipation channel 15, and the heat dissipation cycle of the refrigerant is completed. Because the length of the first heat dissipation channel 15 extends along the circumferential direction of the stirring basin 10, namely, through the first heat dissipation channel 15, the heat of the dough can be guided to the second basin wall 12 and the first basin wall 11 which is not in contact with the dough along the circumferential direction of the stirring basin, namely, the effective heat dissipation area of the stirring basin 10 is increased in the circumferential direction, so that the heat dissipation effect of the stirring basin 10 is improved

Furthermore, each first heat dissipation channel 15 may also be provided to extend from the base 13 at the lower end along the first tub wall 11 to the opening 14 at the upper end. At this time, the first heat dissipation channel 15 also has a different arrangement scheme.

Illustratively, referring to fig. 3, fig. 3 is a schematic structural view of a second embodiment of the arrangement of the first heat dissipation channel 15 in the stirring basin 10 of fig. 1. The mixing bowl 10 of fig. 3 is provided with a portion of the second bowl wall 12 cut away to facilitate direct viewing of the first heat sink channel 15.

The length direction of each first heat dissipation channel 15 extends along the up-down direction, specifically, the vertical projection of each first heat dissipation channel 15 at the central axis of the stirring basin 10 coincides with the central axis of the stirring basin 10, and the plurality of first heat dissipation channels 15 are arranged at intervals along the circumferential direction of the stirring basin 10. Since the food material contained within the mixing tub 10 is generally located at the lower side of the mixing tub 10. Thus, in each first heat dissipation channel 15, under the action of gravity, the liquid refrigerant on the lower side is vaporized and absorbs heat through the first basin wall 11, the vaporized refrigerant fills the whole first heat dissipation channel 15, is liquefied and releases heat in the first heat dissipation channel 15, and then flows into the liquid refrigerant on the lower side of the first heat dissipation channel 15, and the heat dissipation cycle of the refrigerant is completed. Because first heat dissipation channel 15 distributes in the upper and lower both ends of first basin wall and second basin wall, promptly through first heat dissipation channel 15, can with eat the heat of material upwards the direction not with the first basin wall 11 of another part of eating the material contact to can lead on second basin wall 12, increase the effective heat radiating area of stirring basin 10 promptly in the upper and lower direction, with the radiating effect who improves stirring basin 10.

In addition, referring to fig. 4, fig. 4 is a schematic structural view of a third embodiment of the arrangement of the first heat dissipation channel 15 in the stirring basin in fig. 1. The mixing bowl 10 of fig. 4 is provided with half of the second bowl wall 12 cut away to facilitate direct viewing of the first heat dissipation channel 15.

Each first heat dissipation channel 15 is of a spiral structure, that is, the first heat dissipation channel 15 is spirally raised and extended from the lower end of the stirring basin 10 along the circumferential direction thereof, so that one end of the first heat dissipation channel 15 is located at the lowest end of the first basin wall 11, and the other end is located at the highest end of the first basin wall 11. In addition, the plurality of first heat dissipation channels 15 are distributed at intervals in the vertical direction. Thus, when the stirring basin 10 is used for containing and stirring food materials, part of liquid refrigerant is contacted with the food materials through the first basin wall 11 through the first heat dissipation channel 15 arranged in the spiral structure to vaporize and absorb heat, then the vaporized refrigerant is filled in the whole first heat dissipation channel 15, the refrigerant is liquefied in the first heat dissipation channel 15 and emits heat, and then the refrigerant falls back into the liquid refrigerant of the first channel 15 to complete the heat dissipation circulation of the refrigerant. Because first heat dissipation channel 15 is spiral-lift column structure, through first heat dissipation channel 15 promptly, can lead the heat of eating the material to on all first basin wall 11 and second basin wall 12, the maximize has increased the effective heat radiating area of stirring basin 10, and then improves the radiating effect of stirring basin 10.

As shown in fig. 2 and 3, the plurality of first channels 15 are not communicated with each other, so that a portion of each first channel 15 is filled with a refrigerant. Referring to fig. 4, the number of the first channels 15 arranged in a spiral shape may be one or more; if the number of the first channels 15 is one, only one filling is needed when the refrigerant is filled; if the first channels 15 are provided in a plurality of spiral shapes, each first channel 15 may be sequentially communicated with each other to facilitate filling of the refrigerant, and may also be independent of each other. And is not limited herein.

In some embodiments, as shown in fig. 5, fig. 5 is a cross-sectional view of the mixing bowl 10 of fig. 1. First basin wall 11 includes many first protruding muscle 111, and every first protruding muscle 111 is all protruding to the direction that is close to and holds the chamber, is favorable to increasing first basin wall 11 and holds the area of contact of intracavity portion edible material to improve the radiating effect, and, the setting of first protruding muscle 111 can also increase the structural strength of first basin wall.

With reference to fig. 5, the first tub wall 11 further includes a plurality of first heat dissipation areas 112, the plurality of first ribs 111 are staggered with each other and enclose the plurality of first heat dissipation areas 112, and the plurality of first heat dissipation areas 112 are all regular hexagons. Thus, the first tub wall 11 of the honeycomb structure is composed of the plurality of regular hexagonal first heat dissipation areas 112, the length of the first ribs 111 on the periphery of each regular hexagon is relatively large, and the first ribs 111 can be uniformly distributed, so that the heat dissipation effect of the first tub wall 11 is more uniform.

Correspondingly, second basin wall 12 includes many second protruding muscle (not shown in the figure), and every second protruding muscle is all protruding to the direction of keeping away from and holding the chamber, is favorable to increasing second basin wall heat radiating area to improve the radiating effect, and, the setting of second protruding muscle can also increase the structural strength of second basin wall.

The second tub wall 12 further includes a plurality of second heat dissipation areas (not shown in the figure), the plurality of second ribs are staggered with each other and enclose a plurality of second heat dissipation areas, and the plurality of second heat dissipation areas are all regular hexagons. So, the second basin wall of the honeycomb structure that the second radiating area of a plurality of regular hexagons is constituteed, and the length that is located the second protruding muscle of every regular hexagon week side is great, and the second protruding muscle can the homogenization distribution for the radiating effect of second basin wall is more even.

It should be noted that the first rib 111 may be directly formed by stamping the first tub wall 11, and correspondingly, the second rib may also be directly formed by stamping the second tub wall 12. In the case where the first rib 111 or the second rib is provided, a first heat dissipation channel may be provided between the first tub wall 11 and the second tub wall 12, or the refrigerant may be directly filled, which is not limited herein.

The first protruding units 111 are in a regular hexagon structure, so that the first tub wall 11 can be formed by splicing a plurality of first protruding units 111, similar to a honeycomb structure, to maximize the heat dissipation area of the stirring tub 10. In addition, the first protrusion unit 111 of a regular hexagon may be provided at the lower half portion of the first bowl wall 11.

Illustratively, the second tub wall 12 also includes a plurality of second protruding units (not shown), and each second protruding unit gradually protrudes from the edge toward the center toward a direction away from the accommodating cavity, so as to increase the effective heat dissipation area of the second tub wall 12, so as to improve the heat dissipation effect of the stirring tub 10. Wherein, the second protruding unit is regular hexagon structure, so, second basin wall 12 can be made up by a plurality of second protruding unit concatenations completely, is similar to honeycomb structure to the heat radiating area of maximize increase stirring basin 10.

The first protrusion unit 111 and the second protrusion unit may be separately provided, or may be provided on the mixing tub 10 at the same time, and the present application is not limited thereto. The first convex rib and the second convex rib can be jointly arranged by combining the first heat dissipation channel, and the first convex rib and/or the second convex rib can also be independently arranged; if the first convex rib and/or the second convex rib are/is arranged independently, the space between the first basin wall and the second basin wall is hollow, and the first basin wall and the second basin wall are completely or partially filled with heat dissipation materials.

In some embodiments, the stirring basin 10 further includes a plurality of second heat dissipation channels 16, as shown in fig. 2, the base 13 is a hollow structure, the plurality of second heat dissipation channels 16 are disposed in the base 13, and each second heat dissipation channel 16 is filled with a heat dissipation material. For example, the heat dissipation material filled in the second heat dissipation channels 16 is a refrigerant, and each second heat dissipation channel 16 is partially filled with a liquid refrigerant. Therefore, the heat transfer efficiency between the upper side and the lower side of the base 13 can be greatly improved by the evaporation heat absorption and the liquefaction heat release of the refrigerant in the second heat dissipation channel 16, and the temperature distribution on the base 13 is more uniform, so that the heat dissipation effect of the base 13 is improved.

Since the mixing basin 10 is usually placed on the supporting base 20, in order to avoid the shaking of the mixing basin 10 during the mixing process, as shown in fig. 1 and 2, a holding tank 22 for holding and supporting the base is provided on the supporting base 20 for limiting the mixing basin 10, so as to avoid the shaking of the mixing basin 10.

Wherein, the inner wall of holding tank 22 contacts with the lower lateral wall laminating of base 13, so, can pass through base 13 and holding tank 22 direction supporting seat 20 with the partial heat of stirring basin 10, further increase the effective heat radiating area of stirring basin 10 to improve the radiating effect of stirring basin 10.

In order to improve the heat dissipation effect of the supporting base 20, as shown in fig. 1, the supporting base 20 further includes a plurality of third heat dissipation channels 23, the plurality of third heat dissipation channels 23 are disposed near the receiving groove 22, and each of the third heat dissipation channels 23 is filled with a heat dissipation material. Illustratively, the heat dissipation material filled in the third heat dissipation channels 23 is a refrigerant, and each third heat dissipation channel 23 is partially filled with a liquid refrigerant. So, the evaporation heat absorption and the liquefaction of refrigerant are exothermic in through third heat dissipation channel 23, can improve the heat transfer efficiency between the supporting seat 20 inside greatly to make the temperature distribution on the supporting seat 20 more even, like this, through the setting with the base 13 of the laminating of holding tank 22 inner wall, can lead supporting seat 20 fast with the heat of the bottom of stirring basin 10, and dispel the heat through supporting seat 20 and cool down, in order to improve the radiating effect of stirring basin 10.

In addition, in order to further increase the fixing firmness between the receiving groove 22 and the base 13, the stirring basin 10 is prevented from shaking. The mixing tub 10 comprises a first snap-in structure (not shown) arranged on the base 13 or on the lowermost side of the second tub wall 12. Correspondingly, the supporting seat 20 includes a second clamping structure (not shown in the figure), and along the circumference of the holding tank 22, the first clamping structure and the second clamping structure are rotationally clamped to fix the stirring basin 10 in a clamping manner, so as to avoid shaking of the stirring basin 10.

Illustratively, the first engaging structure is a hook or a column disposed on the base 13, and is generally disposed on the peripheral surface of the base 13; correspondingly, the second clamping structure is an L-shaped clamping groove disposed on the peripheral wall of the accommodating groove 22. In the process that base 13 inserted holding tank 22, during trip or card post inserted L shape draw-in groove equally along upper and lower direction, rotatory stirring basin 10 afterwards for the fixed first joint structure of inner wall joint of L shape draw-in groove, upwards break away from the supporting seat with the prevention stirring basin 10, and the continuation of preventing stirring basin 10 rotates.

In addition, the first clamping structure may also be a hook, which is disposed at the lowest portion of the second tub wall 12, and the L-shaped clamping groove is disposed at a position of the supporting seat 20 corresponding to the hook, so that the stirring tub 10 and the supporting seat 20 can be clamped in a rotating manner.

It should be noted that, in order to ensure the stability of the clamping fixation between the stirring basin 10 and the supporting seat 20, a plurality of first clamping structures are provided, and are uniformly arranged along the circumferential direction of the stirring basin 10; and, correspond every first joint structure and all be provided with corresponding second joint structure on supporting seat 20, so through the joint cooperation of a plurality of first joint structures with second joint structure to realize stirring basin 10 and supporting seat 20's stable joint.

In addition, a sucker structure can be arranged in the accommodating groove 22 or on the base 13, so that the stirring basin 10 can be supported and fixed, and the shaking of the stirring basin 10 is avoided.

Wherein, the direction of the rotary clamping needs to be consistent with the rotation direction of the stirring piece 50. For example, from top to bottom, if the rotation direction of the stirring element 50 is clockwise, the corresponding first clamping structure is also fixed with the second clamping structure in a clockwise rotating clamping manner. On the contrary, from top to bottom, if the rotation direction of stirring piece 50 is anticlockwise, it is fixed with the rotatory joint of second joint structure along anticlockwise promptly to correspond first joint structure. So, under the drive of stirring piece 50, stirring basin 10 and supporting seat 20 remain the joint state throughout to the reverse rotation of avoiding stirring piece 50 leads to stirring basin 10 and the pine of the joint structure of supporting seat 50 to take off.

The stirring member 50 may be configured as an inverted T-shaped structure or an L-shaped structure, and both can achieve the effect of rotating and stirring the food material in the stirring basin 10. However, in the embodiment of the present application, as shown in fig. 1, the stirring part 50 has an S-shaped hook shape, so that the stirring part 50 has the maximum stirring effect in the vertical direction of the receiving cavity during the stirring process when the stirring part 50 extends into the receiving cavity, rather than only stirring the upper food material or the lower food material of the receiving cavity. Namely, the S-shaped hook shape has better stirring effect.

Illustratively, when the food material is dough, under the stirring of the S-shaped hook, the dough not only rotates along the circumferential direction of the stirring basin 10, but also jumps up and down under the driving of the S-shaped hook, thereby achieving the dough kneading effect of beating the dough.

Since the stirring member 50 can accumulate a large amount of heat during the process of continuously contacting and rubbing with the food material, in order to improve the heat dissipation effect of the stirring member 50, the stirring member 50 is provided as a hollow structure, and the hollow structure forms a fourth heat dissipation channel (not shown in the figure), and the fourth heat dissipation channel is filled with a heat dissipation material. Illustratively, the heat dissipation material filled in the fourth heat dissipation channels is a refrigerant, and each fourth heat dissipation channel is partially filled with a liquid refrigerant. So, through the evaporation heat absorption and the liquefaction heat release of refrigerant in the fourth radiating passage, can improve stirring 50 holistic heat transfer efficiency greatly to make the temperature distribution on the stirring 50 more even, be favorable to improving the radiating effect of stirring basin 10.

In some embodiments, the lower end of the support arm 30 of the chef machine 100 is vertically connected to one side of the support base 20, and the upper end of the support arm 30 is connected to the lifting table 40 disposed in parallel with the support base 20. The cook machine 100 further includes a control device (not shown) for controlling the operation program of the cook machine 100. As shown in fig. 1, the control means includes a display screen 61 provided on the support arm 30, a shift position control knob 62, and a time control knob 63. Wherein, the time control knob 63 is used for controlling the rotation duration of the stirring piece 50; the shift control knob 62 is used to control the rotation speed of the stirring member 50, and the display screen 61 is used to display the operation state of the chef machine 100, such as: and setting information such as the running time length, the residual running time length, the running gear and the like. So as to facilitate the operation of the user.

In the description herein, particular features, structures, materials, or characteristics may be combined in any suitable manner in any one or more embodiments or examples.

The above description is only for the specific embodiments of the present application, but the scope of the present application is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present application should be covered within the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.