Improved structure of milk foaming machine

Abstract

The invention provides an improved structure of a milk foaming machine. The improved structure comprises a base, a cup body and a cup cover, the cup body is detachably installed on the base, a stirring ring is arranged on the bottom of the cup body, a magnetic drive device is arranged on the outer bottom of the cup body, and the magnetic drive device is driven by a motor to rotate outside the cup body. The improved structure is characterized in that a guide hole is formed in the center of the stirring ring, a positioning column is inserted into the guide hole and connected with the stirring ring, the base is arranged on the bottom of the positioning column, a first positioning magnet is installed in the base, and a second positioning magnet is arranged on the outer bottom of the cup body and located in the center of the cup body; after the stirring ring is placed in the cup bottom, the second positioning magnet and the first positioning magnet are attracted to each other, so that the stirring ring is fixed to the center of the cup bottom and rotates. The improved structure has the advantages that the stirring ring is accurately positioned to the center of the cup bottom through magnet positioning, so that the power transmission between the driven magnet in the stirring ring and the magnetic drive device is more direct, and the power transmission efficiency is improved.

Description

technical field [0001] The invention relates to a household appliance, in particular to an improved structure of a milk foaming machine. Background technique [0002] Usually when we taste coffee, we like to add frothed milk, which makes the taste of coffee delicate and smooth, and can pull out beautiful milk flowers, which is very popular. In the cappuccino we often taste The thickness of milk foam required in coffee and latte adopts different ratios; when drinking coffee, the taste of milk foam with different thicknesses is also different, so the quality of milk foam and the thickness of milk foam are particularly important. importance. [0003] The direct cause of foam formation is the mixing of air or water vapor. Now the most common methods of frothing milk are steam injection to form milk froth and stirring to form milk froth. Usually, the heating effect is better when frothing, and the foam The storage time is relatively long. The so-called steam method is to spray...

AI Technical Summary

Problems solved by technology

However, in this structure, the positioning of the agitator needs to be placed manually, which leads to the phenomenon that the agitator is prone to misalignment, and the power transmitted by the magnet cannot be completely transmitted to the agitator, resulting in low working efficiency and slow foaming speed of the agitator. Therefore, it is necessary to improve it further

Images