CN104814659A - Residual heat heating type hot wind assisted cooking apparatus - Google Patents
Residual heat heating type hot wind assisted cooking apparatus Download PDFInfo
- Publication number
- CN104814659A CN104814659A CN201410044570.0A CN201410044570A CN104814659A CN 104814659 A CN104814659 A CN 104814659A CN 201410044570 A CN201410044570 A CN 201410044570A CN 104814659 A CN104814659 A CN 104814659A
- Authority
- CN
- China
- Prior art keywords
- cooking
- heating
- heating system
- air
- pan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The present invention provides a residual heat heating type hot wind assisted cooking apparatus comprising a supporting rack, a cooking utensil, a main heater, an auxiliary heater, wherein the cooking utensil is mounted on the supporting rack, and has no lid or has a flip lid. The main heater, either an open fire heater or an electromagnetic heater, supplies direct heating to the body of the cooking utensil, and performs heating in most of the cooking process and provides a substantial part of heat for cooking, or the main heater is a larger power heat source and is employed in whole cooking process in most cases. The auxiliary heater is not used in the whole cooking process, and performs heating at intervals, provides a small part of heat for cooking in the whole cooking process, or has a small power heat source. The auxiliary heater includes a hot wind heater which further contains an air-blast apparatus, the air-blast apparatus generating air flow which will be heated by the fume produced by open fire burning from the open fire heater and be blown to the inside of the cooking utensil and subsequently supply direct heating to cooking objects inside the cooking utensil.
Description
Technical field
The present invention relates to the cooking equipment that a kind of waste-heat formula hot blast is auxiliary.
Background technology
After hot blast cooking heating technique occurs, also someone proposed the scheme with hot blast cooking.But with hot blast, pot body is heated, only to meet firepower and the not high demand of boiling the type such as braised culinary art of rate request, but for during to firepower and rate request high cooking, its effect is far inferior to the thermal source such as naked light or electromagnetism, cannot reach the requirement that cooking very hot oven is ripe soon.
Hot blast compares and is suitable for direct cooking material, but its cooking effect is close to frying, and material surface can become dry faster, turns yellow and becomes crisp, greatly differs from each other with the fresh and tender smooth effect needed for cooking.Take hot blast as the technological requirement that single source or the direct-fired mode of main heat source also cannot meet cooking.
In addition, for cooking equipment, be all should need from input raw material more more short to the time that vegetable takes the dish out of the pot from standpoint of efficiency from vegetable quality point, and existing cooking equipment is owing to being single source, cooking speed is lower, is difficult to meet the requirement ripe soon of cooking very hot oven.
In addition, when cooking particularly frying water content is than more rich raw material, and when having a liquid material such as soy sauce, easily volatilize a large amount of moisture, these moisture accumulation form steam in pot, make the vegetable surface moisture of frying, affect quality and mouthfeel.
Summary of the invention
For the shortcoming of prior art, the object of this invention is to provide the cooking equipment that a kind of waste-heat formula hot blast is auxiliary, the Quick uniform that both can realize vegetable is heated, and can improve cooking speed again, shortens cooking time, also can promote quality and the mouthfeel of institute's frying vegetable.
To achieve these goals, the invention provides the cooking equipment that a kind of waste-heat formula hot blast is auxiliary, it comprises support, the pan of cooking, control system, main heating system, auxiliary heating system; Wherein,
Pan is installed on support, its for non-cover type pan or pot cover can folding have lid formula pan;
Main heating system is the open firing system (such as gas heating system) directly heated the pot body of pan, be in a cooking process most of the time all heating, most of heat is provided for gastronomical process or have relatively high power thermal source, in most cases can the omnidistance heating system used;
Auxiliary heating system be in a cooking process non-whole process use, interim that use, that provide fraction heat for gastronomical process or the heating system with smaller power thermal source; Auxiliary heating system comprises hot air heating system, and hot air heating system comprises air-blast device; Air-blast device produces air-flow; Air-flow burns the flue gas after-blow that produces in pan through the naked light of open firing system, directly heats cooking material.
In the present invention, main heating system is the open firing system directly heated pan; Hot air heating system utilizes the naked light of the main heating system flue gas produced that burns to heat the air that air-blast device is carried.The thermal source of hot air heating system to burn the high-temperature flue gas produced for naked light, and the air-flow that air-blast device produces is imported in pot by after high-temperature flue gas heating, as auxiliary thermal source to heating material.Specifically, such as, hot air heating system also comprises air supply duct, and air supply duct comprises coil section, and coil section is positioned in the space of high-temperature flue gas process, the air in air supply duct through coil section by flue gas.High-temperature flue gas also can be that the pipe-line system be specifically configured causes coil pipe place.
Further, air supply duct is provided with temperature adjustment branch road, can introduce normal temperature or Cryogenic air to regulate the temperature of hot blast in main air supply duct by temperature adjustment branch road.On air supply duct before coil section, on the air supply duct finally after coil section, temperature adjustment branch road is provided with switch valve and/or flow control valve.
In the present invention, main heating system and auxiliary heating system use dissimilar thermal source, in cooking process, different effects is played with different mode of heatings, reach different heating effects, both under control of the control system, play synergy, reach only with the inaccessiable collaborative heating effect of same thermal source.
Be positioned at the periphery of pan, especially below, directly heats the pot body of pan.
Auxiliary heating system is different from the thermal source of main heating system, and this auxiliary heating system is arranged in pot or outside pot, and normally above material, it directly heats the material in pan.
Control system sends according to cooking process the keying that instruction controls main heating system and auxiliary heating system, regulates the heating intensity of main heating system and auxiliary heating system.
In the present invention, the pan of cooking can be frying pan, cylinder, or other type pan such as pan, and wherein, frying pan can be arc pan, and cylinder can be tubbiness or spherical pot body.
In the present invention, main heating system is the thermal source being applicable to pan heating and being conducted heat to cooking material by pan, such as gas heating system; Auxiliary heating system is for being applicable to the direct-fired thermal source of cooking material.Cooking material in pot and the heat-conducting medium in pot are subject to the heating of high temperature pot body on the one hand, are subject to the heating of high-temperature hot air-flow on the one hand.
Main heating system also can be called " pan thermal source ", and it directly heats the pot body of pan, and then is conducted heat to cooking material by pot and cooking oil (mainly pot, especially metal pan).Because cooking needs very hot oven ripe soon, so main heat source needs heating firepower enough large, there is enough power can provide enough large heat for cooking at short notice.Simultaneously main heat source pot body heat transferring mode+turn fast and be the fundamental forming cooking characteristic, be naked light (such as combustion gas) than better suited mode of heating at present.
Auxiliary heating system also can be called " direct heat source ", and it adopts hot blast.Because hot blast is relatively applicable to direct heated material, and for not possessing advantage to pot body heat transferring compared with naked light.On the other hand, Hot-blast Heating has material significantly to be drained effect and makes material surface become the effect of crisp variable color, has the effect of similar " frying ", can not be applicable to the demand of cooking completely, especially vegetable raw material, thus should not as main heat source; When cooking material is just cooked, kettle temperature declines, and needs rapid additional heat, needs the rapid maturation of material surface appropriateness simultaneously, to pin internal batch moisture, but can not become fried such surface.So Hot-blast Heating is relatively suitable for the stage uses such as front and back of cooking at cooking material, help the maturation that material surface acquires a certain degree rapidly, to pin internal batch moisture, if but omnidistance use, long-time use or the use of high power high strength, just become and fried.Therefore, in a cooking process, hot blast auxiliary thermal source is mainly used for the underpower of supplementary main heat source in some stage, or improve cooking effect, instead of provide major heat for gastronomical process, thus its power is less, usually can not omnidistancely use, just interim use, is complementary thermal source.
In addition, have moisture evaporation to a certain degree in cooking process, these steam need to discharge rapidly or remove, with hot blast auxiliary heating, producing the more stage use of liquid to steam ratio, can more promptly steam discharged or remove, to reach better cooking effect.
Finally, common dish frying device heats pot body, the different surfaces of stacking superincumbent material and material can not synchronously be heated, especially time material more (such as big-pot-dish), pile superincumbent material can not directly contact with pot, can only be conducted heat by lower floor's material, affect cooking effect, easily form similar effect of enduring dish.By adopt auxiliary heating system above material or other direction the cooking material in pan is heated, can make the different surfaces of cooking material in pan especially tow sides heated that (front i.e. one side upward, is subject to the direct heating of auxiliary heating system simultaneously; Reverse side i.e. one side down, contact with pot body, the indirect of main heating system is subject to) by pot body, the hot blast of auxiliary heating system or radiations heat energy can also arrive lower floor in stacking material through the gap between material, centering lower floor heating material, so cooking material both can be made to be heated evenly, can firing rate have been improved again, shorten cooking time.
To sum up, main heating system (such as gas heating system or electromagnetic heating system) is main heat source, its be in a cooking process most of the time all in heating, for cooking material provides most of heat, or there is the thermal source of relatively high power, in most cases omnidistance use.Main heating system provides heat for pan heat transfer, and pan conduct heat+to turn fast be the primary factor of formation cooking process characteristic.Auxiliary heating system (hot blast) is auxiliary thermal source, and it is that use, interim that use, that provide fraction heat for gastronomical process or the thermal source with smaller power of non-whole process in a cooking process.There is provided the direct mode of heating of heat to be mainly used in making up the deficiency of main heat source pan heat transfer type by auxiliary heating system, improve cooking effect, and improve cooking efficiency.Main heating system and auxiliary heating system combined heated, play respective advantage, can reach better collaborative heating effect.
In addition, inventor finds in the research being engaged in automatic cooking apparatus for many years, and for many Chinese meals, whether the cooking material surface heated fast and the whether Quick uniform of being heated, not only can affect the lock regimen condition on dish surface, and the color etc. of dish can be affected.And the pot body heat transferring mode used at present all only has pan heat-transfer area.The defect of single heat-transfer area heating, except the uneven and speed of being heated is fast not, also can affect texture and the mouthfeel of dish.
On the basis of traditional pot body heat transferring mode, be aided with hot blast mode to heat, inventor finds that it achieves beat all technique effect: (1) achieves three-dimensional heating, multiple surfaces of material can be cooked by air-flow or radiation Fast Heating, help the maturation that material surface acquires a certain degree rapidly, to pin internal batch moisture and other composition, reduce and scatter and disappear, thus improve quality and the mouthfeel of dish; (2) if carry out appropriate control to time of air-flow auxiliary heating and/or intensity, material can be made to reach fast to the surface treatment effect required for frying, effect that is fried or that decoct can not be treated as by excessive surface again; (3) use air-flow heating can effectively reduce or eliminate moisture in pot in appropriateness of suitable period, make into dish surface dry.When frying big-pot-dish, this kind of effect is particularly evident; (4) auxiliary heating system can make the cooking speed of automatic cooking apparatus improve further, and ensure that cooking quality simultaneously; (5) after having had auxiliary heating system, can reduce the power demand of main heating system, in some cases, this is highly significant, such as 220V powered electromagnetic heater power does conference and runs into a lot of problem, if be aided with auxiliary heating system, the power of main heating system just can do smaller; (6) owing to achieving three-dimensional heating, material also can obtain heating to a certain extent under stacking states, thus can reduce material and spread required space out, do less by pan, and then makes cooking equipment can be smaller and more exquisite; (7) can the surface that do not contact with pan heating surface of Fast Heating cooking material, overcome the limitation of pan single-side heating; (8) mobility of hot blast makes it have the effect of better removing moisture and material surface moisture in pot; (9) hot blast can realize special cooking effect, such as, adopt inert gas as the thermal current of nitrogen, can farthest prevent from cooking the oxidized (existence of oxygen or air under high temperature of material, oxidation rate is accelerated greatly), thus the look of maintenance dish, taste and nutritional labeling etc.; (10) hot blast can carry some flavoring and/or spices, makes cooking material fast tasty, such as, can arrange the storage box of flavoring and/or spices before tuyere.
In the present invention, control system sends according to cooking process the keying that instruction controls main heating system and auxiliary heating system, regulates the heating intensity of main heating system and auxiliary heating system.Wherein, according to the demand of stage heating, be in due course On/Off auxiliary heating system, and according to dish characteristic and dish program, effectively controlling the duration of auxiliary heating, power, temperature, position relationship between thermal source and material and/or wind speed air quantity etc. is use the inventive method to reach key to anticipation frying effect.
The embodiment of the invention, pot cover or pot body offer air inlet, and air inlet is connected with air supply duct or is not connected; Pot cover or pot body offer exhaust outlet.
According to another detailed description of the invention of the present invention, pan be in cooking process pot cover can folding have lid formula pan, in cooking process, the most of the time covers pot cover; Because there is steam to discharge, cooking adopts non-cover type pan usually, has lid formula pan even if adopt, and in the process of cooking, the most of the time is not lid lid, especially when there being material in pot.The then usual of cover lid cooking has larger pore or transom window on lid.Although these ways are favourable to water vapor discharging, be unfavorable for fast lifting temperature of charge, be also unfavorable for energy-conservation.Someone proposed on pot cover, install air inlet pipe and blast pipe, but the introducing of unheated air can reduce kettle temperature, was unfavorable for the fast-ripenin of material, namely affected frying effect, was also unfavorable for energy-conservation, did not thus possess practicality.The present invention, because introduce auxiliary heating system, has both solved the problem of discharge/elimination steam, and solve again the kettle temperature reduction problem uncapped or introduce normal temperature air and cause, making to cover pot cover cooking under the prerequisite ensureing dish quality becomes possibility.
According to another detailed description of the invention of the present invention, employing has lid formula pan and above-mentioned auxiliary heating system, in cooking process, the most of the time covers pot cover, especially turn under the state covering pot cover, material is heated up maturation more quickly, further raising cooking efficiency, promotes dish quality, and saves the energy.
In addition, have in lid formula pan, pot cover is provided with open-and-close mechanism, to open when needs and to close.Such as, opening pot cover feeding intake, when taking the dish out of the pot, then closing pot cover when carrying out auxiliary heating.The open-and-close mechanism of pot cover can be automechanism under control of the control system.
According to another detailed description of the invention of the present invention, be provided with the stay-warm case of jacket type outside pan, stay-warm case is provided with hole, and the flame that open firing system produces is heated pan by this hole, makes to be distributed with flue gas in the space between stay-warm case and pan; Air supply duct comprises coil section, in the space of coil section between stay-warm case and frying pan, the air in air supply duct through coil section by flue gas.
According to another detailed description of the invention of the present invention, hot air heating system comprises electric heating device further, heats air.This electric heating device can be such as heating tube, heating wire, electric network, electromagnetic heater etc.
It should be noted that and fume afterheat can be adopted to heat and electric heating device heats mode that two kinds of modes combine to obtain thermal current, and be transported in pot and carry out auxiliary heating to cooking material.That is, both comprise electric heating device (being such as arranged in air supply duct) in hot air heating system, comprise again the means of fume afterheat heating.By the flue gas adopting the fuel gas buring of gas heating system to produce, heating is carried out to air and obtain hot blast, the heat of flue gas can be made full use of, thus save the energy.And fume afterheat heating and electric heating device heating combine, then both can make full use of the heat of flue gas, saving the energy, again can when flue gas shortage of heat additional heat, can also realize to hot blast temperature accurate, control flexibly.
According to another detailed description of the invention of the present invention, the end of air supply duct is provided with tuyere, and tuyere is positioned at the top of pan cooking material, and the shape of tuyere is circular, oval or flat.
In the program, can be provided with air quantity, blast and/or air speed control device, control system controls the air quantity of hot blast, blast and/or wind speed according to dish cooking program.
In the program, also can be provided with temperature-detecting device, it is preferentially arranged at the tuyere place of air supply duct end.Control system is according to the heating power of temperature-detecting device feedack control of heat source.
In the program, also can be provided with blast, flow and/or wind speed detection device, it is preferentially arranged at the tuyere place of air supply duct end.Control system controls the blast, wind speed, air quantity etc. of hot blast according to checkout gear feedack.
In the program, because hot blast (high temperature gas flow) only realizes auxiliary heating, the unique the heater means not cooking material in frying pan heated, therefore the temperature of hot blast need not be too high; Correspondingly, when hot blast is blown in frying pan, can directly blow on the cooking material in frying pan, and without the need to arranging the diffusing device preventing the such as diffuser plate of directly injection such.
It should be noted that in a cooking process, hot blast is air zoning but not omnidistance air-supply, and namely with in a cooking process, not whole process has Hot-blast Heating.Such as, when needs auxiliary heating (such as, the cooking has just started the temperature rise period at initial stage of carrying out, and throws in before and after material, or when having started in frying pan or be about to produce a large amount of steam), hot air heating system starts; And when not needing auxiliary heating (such as material heat up reached agreement effect, thicken soup, be near completion culinary art time, or when steam is discharged), hot air heating system stop.
Different materials, its characteristic difference that can bring air-supply stage different from the requirement of culinary art, such as vegetables easily produce steam after heating after a while, now need air-supply to eliminate or to discharge steam.
In addition, different surface treatment demands also can bring the difference of different air-supply time, temperature and air quantity, such as vegetables, and mainly lock water and dehumidifying, surface can not be dry, so temperature can not be too high.Flesh of fish class then needs surface dry fragrant, and temperature is higher.The air quantity that both are required and air-supply time also can be different.
In the present invention, sometimes need select rightly and arrange tuyere, directly blow scope with what limit hot blast.Such as during top blast, select circular tuyere and appropriately arrange the distance between itself and material, the similar round border making hot blast directly blow scope is limited near the border of material distribution.When oblique upper is blown then alternative as oval or flat tuyere.
According to another detailed description of the invention of the present invention, tuyere is so selected and is arranged: when hot blast is blown in pan, directly blows on the cooking material in pan and does not blow on pan inwall as far as possible.
According to another detailed description of the invention of the present invention, tuyere is so arranged: flow out along pan inwall when hot gas flows out.
According to another detailed description of the invention of the present invention, hot air heating system also comprises filter assemblies, and the air that air-blast device is carried is filtered by filter assemblies, after making air filtration, reach food grade api request.
According to another detailed description of the invention of the present invention, in control system of the present invention except including main heating system heats PCU Power Conditioning Unit.Also include auxiliary heating system heating intensity adjusting device.
Described heating intensity adjusting device heat source preferred heating power adjusting device.Described heating power adjusting device can be on-off type, stagewise or stepless PCU Power Conditioning Unit.When there being two or more thermals source (such as having two infrared tubes or infrared tube optical wave tube) in auxiliary heating system, described heating power adjusting device can also be combined type PCU Power Conditioning Unit.Described combined type PCU Power Conditioning Unit refers to that the heating power of part or all of thermal source in each thermal source of auxiliary heating system can be conditioned respectively, and forms combined power with the heating power of other thermal source in auxiliary heating system.The power of the simplest such as infrared tube of two different capacities can regulate in break-make mode respectively, forms three kinds of different combined power.
Described heating intensity adjusting device can also be temperature, air quantity, wind speed, position relationship adjusting device between thermal source and heating object.Between wherein said thermal source and heating object, thermal source is such as arranged on movable device by position relationship adjusting device, is shifted near by thermal source, moves heating object far away, or thermal source is rotated, moved apart by telecontrol equipment.
According to another detailed description of the invention of the present invention, control system includes dish cooking program.Dish cooking program except including the main heating system On/Off opportunity of controlling, the statement of heating duration and/or power etc., program segment or subprogram, also include control auxiliary heating system On/Off opportunity, stepwise heating duration and by regulation heating power, temperature, position relationship and/or wind speed air quantity etc. and control the statement of auxiliary heating system heating intensity, program segment or subprogram between thermal source and heating object.Controling parameters is included in control statement, program segment or subprogram, controling parameters when dish program development experimentally or calculate determine, or determine according to sequential operation result in working control process, such as, carry out computing etc. according to temperature sensor feedback data.Control system of the present invention is not only as the control system of usual cooking equipment, the On/Off opportunity of main heating system is controlled according to dish cooking program, heating duration and/or power etc., the On/Off opportunity of auxiliary heating system stage heating is also controlled according to dish cooking program, heating duration and/or power, temperature, position relationship between thermal source and heating object, the heating intensities such as wind speed air quantity regulate key element, both hot blast can have been given full play to or the direct-fired solid of radiant type heats rapidly, the advantages such as accelerated surface process, have and effectively can avoid excessive " draining " effect of hot blast or radiant type heating and the unfavorable effect of excessive surface process.The so main and auxiliary heating system that helps is worked in coordination, and playing collaborative heating effect, reaching to better cooking effect.
According to another detailed description of the invention of the present invention, control system controls auxiliary heating system according to dish cooking program and opens before and after culinary art material is thrown in, or is adjusted to required heating intensity, preferably regulates thermal source heating power.When material (comprising cooking oil) is thrown in, kettle temperature can reduce, and material needs ripe rapidly at this moment, especially material surface needs appropriateness fast ripe, open auxiliary heating system at this moment or heighten heating intensity, not only can help to improve kettle temperature rapidly, the maturation on material especially material surface can also be accelerated.The preferred embodiment of present embodiment after material is thrown in, opens auxiliary heating system or is adjusted to required heating intensity.A kind of implementation method of present embodiment is that auxiliary heating system heats with less heating intensity before material is thrown in, before and after material is thrown in, bring up to required heating intensity.
Control system controls auxiliary heating system at the determined closedown on opportunity of controling parameters, adjustment heating intensity or reduction heating intensity according to dish cooking program.Described opportunity normally kettle temperature reached preset range, material maturity or surface treatment reached desired effects time.
It should be noted that and all need open auxiliary heating system or adjust its heating intensity after the input of not all gratin material.Control system determines whether open auxiliary heating system or adjust its heating intensity according to dish cooking program.
According to another detailed description of the invention of the present invention, control system controls auxiliary heating system according to dish cooking program and opening when starting or be about to produce a large amount of steam, regulating heating intensity or improving heating intensity, eliminates or closes after weakening, regulate heating intensity or reduce heating intensity at steam.
According to another detailed description of the invention of the present invention, control system controls auxiliary heating system classification or stepless change heating intensity in a heating process according to dish cooking program.Such as progressively heighten heating intensity in the stage that liquid to steam ratio is more, along with steam weakens gradually, progressively reduce heating intensity.
According to another detailed description of the invention of the present invention, auxiliary heating system comprises radiating heat system further.
According to another detailed description of the invention of the present invention, radiating heat system comprises infrared heating system and/or optical wave heating system.
Such as, infrared heating system comprises infrared heating pipe, infrared heating pipe comprises interior heating tube, interior heating tube is arranged at inside pot cover (if there is), for directly heating the upper surface of the cooking material in pan, by directly heating pan, indirect is carried out to the lower surface of cooking material simultaneously.This infrared heating pipe comprises pipe heater outside further, and this pipe heater outside is arranged at outside pan, part or all of around pan, and does not interfere with main heating system.Carry out auxiliary heating by infrared heating system, the thermally equivalent of vegetable can be realized further, improve cooking speed, shorten cooking time.
Optical wave heating system comprises light wave emission source, and this light wave emission source is arranged at the top (such as inside pot cover) of cooking material in pan.
Compared with prior art, the present invention possesses following beneficial effect:
The present invention adopts traditional naked light and Electromagnetic Heating, and pan heat transfer+turn mode fast, remain marrow and the local flavor of cooking technique, additional hot blast or radiant type auxiliary heating system on this basis, play the advantage of hot blast or the direct mode of heating of radiant type, achieve three-dimensional Fast Heating, compensate for the deficiency of traditional cooking technique, and according to the process requirements of cooking to its On/Off opportunity, heating duration, power, temperature and/or air quantity etc. control, avoid excessive " draining " effect of hot blast or radiant type heating and the unfavorable effect of excessive surface process, reach three-dimensional rapid and uniform heating, hasting of maturity, rapid lock water, the multiple good results such as appropriately outstanding surface treatment and effectively dehumidifying.Use auxiliary heating system to coordinate main heating system to carry out collaborative heating, both can make the dish homogeneous heating in frying pan, and can cooking efficiency have been improved again, and shorten cooking time.Meanwhile, a large amount of steam produced when effectively can remove culinary art and flue gas, make the dish of cooking dry outward in tender, there is better quality and mouthfeel.The present invention imports after utilizing flue gas air as auxiliary heating source for heating cooking material in pot, and economize energy, lowers hot driving.In addition, a series of extra beneficial effects such as the present invention also brings main heat source power reduction, pan volume-diminished.
Below in conjunction with accompanying drawing, the present invention is described in further detail.
Accompanying drawing explanation
Fig. 1 is the general structure schematic diagram of the cooking equipment of embodiment 1;
Fig. 2 is the part-structure schematic diagram of the cooking equipment of embodiment 1, which show coil section.
Detailed description of the invention
Embodiment 1
As Figure 1-Figure 2, the cooking equipment of the present embodiment is for there being lid formula roller equipment, and it comprises support, cylinder 101, cylinder heating system.
Cylinder 101 is arranged on support, and it is provided with the pot cover 102 can opened in cooking process.
Cylinder heating system comprises main heating system and auxiliary heating system.Wherein, main heating system is open firing system (gas heating system).
Auxiliary heating system comprises optical wave heating system and hot air heating system.Optical wave heating system comprises optical wave heating pipe, and optical wave heating pipe is arranged at the opening part of cylinder, static relative to cylinder.
Gas heating system directly heats the pot body of cylinder; Hot air heating system is used for carrying out auxiliary heating to the cooking material in cylinder, and it comprises air-blast device 103, air supply duct 104, and the end of air supply duct is provided with tuyere, and tuyere is positioned at inside pot cover 102; The air that air supply duct 104 is carried is filtered by outer filter assemblies, after making air filtration, reach food grade api request.
Be provided with the stay-warm case 105 of jacket type outside cylinder, stay-warm case is provided with hole, and the flame that gas burner produces is heated cylinder by this hole, makes to be distributed with flue gas in the space between stay-warm case and cylinder; Air supply duct 104 comprises coil section 106, in the space of coil section 106 between stay-warm case 105 and cylinder 101, the air in air supply duct 104 when coil section 106 by flue gas.Meanwhile, be provided with heater (heating wire) in air supply duct 104, heater and flue gas complete the heating to air jointly.In addition, air supply duct 104 is provided with temperature adjustment branch road 107, and on the air supply duct after temperature adjustment branch road 107 arises from outer filter assemblies, before coil section 106, on the air supply duct finally after coil section 106, temperature adjustment branch road 107 is provided with flow control valve.Pot cover 102 is provided with blast pipe 108.
Embodiment 2
The difference of the present embodiment and embodiment 1 is: hot air heating system comprises resistance heating device further, and resistance heating device is arranged within air supply duct.Fume afterheat is coordinated to heat the heating jointly realized air by resistance heating device.
Embodiment 3
The difference of the present embodiment and embodiment 1 is: 1, pot cover is provided with blast pipe, and the end of blast pipe is connected to air supply duct to realize recycling of air, is provided with the inner filtration assembly for removing steam and flue gas in blast pipe; 2, auxiliary heating system comprises radiating heat system (infrared heating system) further, this infrared heating system comprises infrared heating pipe, infrared heating pipe comprises interior heating tube and pipe heater outside, interior heating tube is arranged at inside pot cover, for directly heating the upper surface of the cooking material in frying pan, by directly heating pot body, indirect is carried out to the lower surface of cooking material simultaneously; Pipe heater outside to be arranged at outside frying pan and around frying pan, and does not interfere with gas heating system.
Embodiment 4
The difference of the present embodiment and embodiment 1 is: pan is non-cover type frying pan.
Although the present invention discloses as above with preferred embodiment, and is not used to limit scope of the invention process.Any those of ordinary skill in the art, not departing from invention scope of the present invention, when doing a little improvement, namely every equal improvement done according to the present invention, should be scope of the present invention and contained.
Claims (10)
1. the cooking equipment that waste-heat formula hot blast is auxiliary, it comprises support, the pan of cooking, control system, main heating system, auxiliary heating system; Wherein,
Described pan is installed on described support, its for non-cover type pan or pot cover can folding have lid formula pan;
Described main heating system is open firing system, be in a cooking process most of the time all heating, most of heat is provided for gastronomical process or have relatively high power thermal source, in most cases can the omnidistance heating system used; Main heating system is positioned at the periphery of pan, and especially below, directly heats the pot body of pan.
Described auxiliary heating system be in a cooking process non-whole process use, interim that use, that provide fraction heat for gastronomical process or the heating system with smaller power thermal source; Described auxiliary heating system comprises hot air heating system, and described hot air heating system comprises air-blast device; Described air-blast device produces air-flow; Air-flow burns the flue gas after-blow that produces in pan through the naked light of described open firing system, directly heats cooking material.
2. cooking equipment as claimed in claim 1, wherein, described pot cover or pot body offer air inlet, described air inlet is connected with air supply duct or is not connected; Described pot cover or pot body offer exhaust outlet.
3. cooking equipment as claimed in claim 1, wherein, described hot air heating system also comprises air supply duct, and described air supply duct comprises coil section, and coil section is positioned in the space of high-temperature flue gas process, the air in air supply duct through coil section by flue gas.
4. cooking equipment as claimed in claim 3, wherein, described hot air heating system comprises electric heating device further.
5. cooking equipment as claimed in claim 3, wherein, the end of described air supply duct is provided with tuyere, and described tuyere is positioned at the top of pan cooking material, and the shape of described tuyere is circular, oval or flat.
6. cooking equipment as claimed in claim 1, wherein, described control system comprises main heating system heats intensity adjustment device and auxiliary heating system heating intensity adjusting device.
7. cooking equipment as claimed in claim 1, wherein, described control system includes dish cooking program; Described dish cooking program not only comprise the main heating system On/Off opportunity of controlling, heating duration and/or power etc., program segment or subprogram, also comprise control auxiliary heating system On/Off opportunity, stepwise heating duration and by regulation heating power, temperature, position relationship and/or wind speed air quantity etc. and control the statement of auxiliary heating system heating intensity, program segment or subprogram between thermal source and heating object.
8. cooking equipment as claimed in claim 1, wherein, air supply duct is provided with temperature adjustment branch road, introduces normal temperature or Cryogenic air to regulate the temperature of hot blast in main air supply duct by temperature adjustment branch road.
9. cooking equipment as claimed in claim 1, wherein, described auxiliary heating system comprises radiating heat system further, and described radiating heat system comprises radiation heating tube, and described radiation heating tube is arranged at the top of pan, the culinary art material in direct projection pot.
10. cooking equipment as claimed in claim 1, wherein, described hot air heating system comprises air quantity, blast and/or air speed control device, and described control system controls the air quantity of hot blast, blast and/or wind speed according to dish cooking program.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410044570.0A CN104814659B (en) | 2014-01-30 | 2014-01-30 | A kind of cooking equipment of waste-heat formula hot wind auxiliary |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410044570.0A CN104814659B (en) | 2014-01-30 | 2014-01-30 | A kind of cooking equipment of waste-heat formula hot wind auxiliary |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104814659A true CN104814659A (en) | 2015-08-05 |
| CN104814659B CN104814659B (en) | 2019-11-05 |
Family
ID=53725343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410044570.0A Active CN104814659B (en) | 2014-01-30 | 2014-01-30 | A kind of cooking equipment of waste-heat formula hot wind auxiliary |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104814659B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056661A (en) * | 2018-01-25 | 2018-05-22 | 杭州知意达科技有限公司 | A kind of dish frying method of intelligent machine for stir-frying dishes |
| CN108272330A (en) * | 2018-01-25 | 2018-07-13 | 杭州知意达科技有限公司 | Efficient cooking method |
| CN108937629A (en) * | 2018-10-16 | 2018-12-07 | 广东万家乐厨房科技有限公司 | A kind of air fryer and system |
| CN109008669A (en) * | 2018-10-16 | 2018-12-18 | 广东万家乐厨房科技有限公司 | A kind of disturbing flow device and air fryer system |
| CN111870112A (en) * | 2020-07-31 | 2020-11-03 | 景德镇朝蓬生物能源技术有限公司 | Energy-conserving fried dish machine of new forms of energy |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007244564A (en) * | 2006-03-15 | 2007-09-27 | Matsushita Electric Ind Co Ltd | Rice cooker |
| CN101162095A (en) * | 2007-03-30 | 2008-04-16 | 郭卫康 | High-performance cavity energy smokeless range |
| CN101324346A (en) * | 2008-07-11 | 2008-12-17 | 上海理工大学 | Lower oil smoke exhaust and back heating integral energy-saving gas range |
| CN101344268A (en) * | 2008-08-25 | 2009-01-14 | 朱朝绥 | Low-discharging high-efficiency energy-saving environment friendly multi-purpose furnace |
| CN201499992U (en) * | 2009-06-26 | 2010-06-09 | 华东师范大学附属杨行中学 | Stove afterheat recycling cooker |
| JP2011183085A (en) * | 2010-03-11 | 2011-09-22 | Panasonic Corp | Rice cooker |
| CN202109534U (en) * | 2011-05-17 | 2012-01-11 | 福建工程学院 | Efficient low-pollution Chinese food fuel-gas cooking stove |
| CN102578928A (en) * | 2012-03-15 | 2012-07-18 | 中山市上品电器有限公司 | Stove capable of heating vertically in two ways |
| JP2012187295A (en) * | 2011-03-11 | 2012-10-04 | Panasonic Corp | Rice cooker |
| CN202485059U (en) * | 2012-01-19 | 2012-10-10 | 王夜云 | Novel energy-saving and environmentally-friendly cooking range |
-
2014
- 2014-01-30 CN CN201410044570.0A patent/CN104814659B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007244564A (en) * | 2006-03-15 | 2007-09-27 | Matsushita Electric Ind Co Ltd | Rice cooker |
| CN101162095A (en) * | 2007-03-30 | 2008-04-16 | 郭卫康 | High-performance cavity energy smokeless range |
| CN101324346A (en) * | 2008-07-11 | 2008-12-17 | 上海理工大学 | Lower oil smoke exhaust and back heating integral energy-saving gas range |
| CN101344268A (en) * | 2008-08-25 | 2009-01-14 | 朱朝绥 | Low-discharging high-efficiency energy-saving environment friendly multi-purpose furnace |
| CN201499992U (en) * | 2009-06-26 | 2010-06-09 | 华东师范大学附属杨行中学 | Stove afterheat recycling cooker |
| JP2011183085A (en) * | 2010-03-11 | 2011-09-22 | Panasonic Corp | Rice cooker |
| JP2012187295A (en) * | 2011-03-11 | 2012-10-04 | Panasonic Corp | Rice cooker |
| CN202109534U (en) * | 2011-05-17 | 2012-01-11 | 福建工程学院 | Efficient low-pollution Chinese food fuel-gas cooking stove |
| CN202485059U (en) * | 2012-01-19 | 2012-10-10 | 王夜云 | Novel energy-saving and environmentally-friendly cooking range |
| CN102578928A (en) * | 2012-03-15 | 2012-07-18 | 中山市上品电器有限公司 | Stove capable of heating vertically in two ways |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056661A (en) * | 2018-01-25 | 2018-05-22 | 杭州知意达科技有限公司 | A kind of dish frying method of intelligent machine for stir-frying dishes |
| CN108272330A (en) * | 2018-01-25 | 2018-07-13 | 杭州知意达科技有限公司 | Efficient cooking method |
| CN108056661B (en) * | 2018-01-25 | 2020-06-12 | 福州市长乐区长胜信息技术有限公司 | Frying method of intelligent cooker |
| CN108937629A (en) * | 2018-10-16 | 2018-12-07 | 广东万家乐厨房科技有限公司 | A kind of air fryer and system |
| CN109008669A (en) * | 2018-10-16 | 2018-12-18 | 广东万家乐厨房科技有限公司 | A kind of disturbing flow device and air fryer system |
| CN111870112A (en) * | 2020-07-31 | 2020-11-03 | 景德镇朝蓬生物能源技术有限公司 | Energy-conserving fried dish machine of new forms of energy |
| CN111870112B (en) * | 2020-07-31 | 2022-05-31 | 景德镇朝蓬生物能源技术有限公司 | Energy-conserving fried dish machine of new forms of energy |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104814659B (en) | 2019-11-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN203914515U (en) | Two thermal source cooking equipment | |
| CN104814653A (en) | Cooking apparatus by utilizing radiation in heating assistance | |
| CN104814659A (en) | Residual heat heating type hot wind assisted cooking apparatus | |
| WO2015113483A1 (en) | Dual heat source cooking device and cooking method | |
| CN105996799B (en) | A kind of novel baking oven | |
| CN104814658A (en) | Cooking method by utilizing inert gas hot air flow in heating assistance | |
| CN204192306U (en) | A kind of adopt two heat source have lid formula pan cooking equipment | |
| CN104814654A (en) | Cooking apparatus adopting hot wind to assist in heating | |
| CN102783506A (en) | Multifunctional gas firing snack vehicle | |
| KR101134979B1 (en) | The food automatic cooking apparatus | |
| CN104814655A (en) | Cooking method by using hot wind in heating assistance | |
| CN104814656A (en) | Double-heat source heating cooking method | |
| CN110513723A (en) | A kind of alcohol heater and its control ignition method of uniform control fire | |
| CN104814668A (en) | Dual-heat source cooking apparatus | |
| CN105455615A (en) | Energy storage type cooking stove and heating method | |
| CN104814657A (en) | Cooking method adopting hot wind to assist in moisture removal | |
| CN205758356U (en) | A kind of intelligent gas oven | |
| CN104814674A (en) | Cooking method by utilizing radiation in heating assistance | |
| CN208587934U (en) | Biodiesel large stove | |
| JP2005077019A (en) | Heating cooker | |
| JP4239681B2 (en) | Cooker | |
| CN108679661A (en) | Biodiesel large stove | |
| CN205641020U (en) | Gas cooking stove | |
| CN206197798U (en) | A kind of indoor oven for seaweed barbecue | |
| CN204860789U (en) | Foostuff baking machine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| CB02 | Change of applicant information |
Address after: 518000, Guangdong, Shenzhen province Nanshan District Xian Xian Road, 1 industrial complex, No. 4-5, building 1-2 Applicant after: SHENZHEN PANSUM TECHNOLOGY CO., LTD. Address before: 518000, Guangdong, Shenzhen province Nanshan District Xian Xian Road, 1 industrial complex, No. 4-5, building 1-2 Applicant before: Fanxing Science-Technology Co., Ltd., Shenzhen |
|
| COR | Change of bibliographic data | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20210813 Granted publication date: 20191105 |
|
| PP01 | Preservation of patent right |