Multifunctional Hamburger

Abstract

The invention discloses a multifunctional efficient hamburger machine which comprises a machine frame, a food storage mechanism, a clamping mechanism, a turnover mechanism, a deep frying pool mechanism and an oil fume extraction mechanism. The food storage mechanism is used for storing and pushing food and provided with a storage cylinder and a driving assembly, wherein the storage cylinder is used for storing food, and the driving assembly pushes the food. The clamping mechanism is provided with a clamping arm for clamping the food pushed out from the storage cylinder. The clamping arm pushes the food to be inserted onto a turnover fork. The turnover mechanism is used for turning over the food inserted onto the turnover fork. The deep frying pool mechanism is used for deep drying of the food. The oil fume extraction mechanism is used for conveying and temporarily storing the food obtained after deep frying is performed and extracting oil fume. When a hamburger is manufactured, the efficiency is high, and the multifunctional efficient hamburger machine is clean and sanitary; the taste and quality of hamburgers can be improved, it is ensured that the health of workers is not affected, and the hamburger machine is high in automation degree and has complete functions.

Description

technical field [0001] The invention relates to the field of food making equipment, in particular to a multifunctional hamburger machine for making hamburgers. Background technique [0002] Burgers have been popular as tube meals or snacks for many years, and the general process of making hamburgers is to fry the patties (some with fried eggs) on a frying board, bake the hamburger buns in the oven until soft, and sandwich them between the patties while they are still hot. But this kind of production method requires a large space and sufficient manpower, and is more suitable for specialty stores, but not for ordinary families; and the traditional device for making hamburgers, the heat of the frying plate and the temperature of the oven are difficult. It is extremely inconvenient to master and use. [0003] Hamburger (Hamburger, also translated as hamburger) is the main food in modern Western-style fast food. Western-style fast food is an imported product, which originated i...

AI Technical Summary

Problems solved by technology

[0005] First of all, in the existing hamburger machines, pie-shaped foods such as bread, beef, meat patties, etc. are usually stacked directly on the shelf. The orderly taking of food requires manual operation by workers. On the one hand, this way of storing food and the operation method are manually operated by workers. In the limited kitchen space, the workers’ activity space is limited, thereby reducing the impact. The production efficiency of the hamburger is greatly reduced, and at the same time, the manual operation of the workers is used throughout the process, which also greatly wastes human resources and increases the cost; on the other hand, because the food is directly exposed, the hygiene is affected

[0006] Secondly, in the existing hamburger machine, because there is no tool for clamping food installed, usually the workers directly take the pie-shaped food such as bread, beef, meatloaf, etc., because the workers directly take the food by hand, on the one hand because The whole process is manually operated by workers. In the limited kitchen space, the workers' activity space is limited, which in turn affects the production efficiency of burgers, and also greatly wastes human resources and increases costs. At the same time, workers are manually operated throughout the process. , the hygienic conditions are difficult to guarantee, which affects the sanitation

[0007] Again, because the food is turned over in the existing hamburger machine, the workers directly take the pie-shaped food such as bread, beef, meatloaf, etc. and turn it over directly. Since the whole process is manually operated by workers, in the limited kitchen space, the workers' activity space is limited, which affects the production efficiency of burgers, and also greatly wastes human resources and increases costs. Operation, hygienic conditions are difficult to guarantee, which affects hygiene

[0008] Then, in the existing hamburger machine, fried foods such as fish fillets, chicken legs, chicken wings, etc. are usually directly put into the frying tank for frying. For uniformity, after frying, the fried food is taken out of the frying tank one by one with a colander. The whole frying process is completely manual, and the oil temperature in the frying tank is kept at a high temperature for a long time. The way and operation method of frying food, on the one hand, because the whole process is manually operated by workers, in the limited kitchen space, the worker's activity space is limited, which in turn affects and reduces the production efficiency of burgers. It is a great waste of human resources, which increases the cost, and the hygienic conditions vary from person to person; on the other hand, because the workers work beside the high-temperature frying tank for a long time, the workers' skin is exposed to high-temperature oil and gas for a long time, and skin diseases are very prone to occur , long-term so that the health status of workers is seriously affected

[0009] Finally, the fried food is usually put directly into the storage box, and it will be taken to the consumer when the consumer buys it. Batches of fried food are stacked and piled up in the storage box, which on the one hand causes the food to dissipate heat. And the slow emission of oil fume, resulting in the smell of hot oil smoke in the kitchen all the time, the air quality of the working environment is poor, and the taste and quality of the food are also seriously affected. On the other hand, the food at the bottom of the storage box is difficult to get. It is easy to be crushed, causing food waste; at the same time, because the food that has just been fried will retain part of the oil and drop part of the residue, this way of stacking makes the oil and residue retained by the upper layer of food fall directly on the The lower layer of food, so that the shape and taste of the lower layer of food are greatly affected

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