CN104814668A - Dual-heat source cooking apparatus - Google Patents
Dual-heat source cooking apparatus Download PDFInfo
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- CN104814668A CN104814668A CN201410044653.XA CN201410044653A CN104814668A CN 104814668 A CN104814668 A CN 104814668A CN 201410044653 A CN201410044653 A CN 201410044653A CN 104814668 A CN104814668 A CN 104814668A
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Abstract
The invention provides a dual-heat source cooking apparatus comprising: a supporting rack, a cooking utensil, a fist heater, a second heater, and a controller, wherein the first heater and the second heater use different heat sources; the first heater is the main heating system, which performs heating in most of the cooking process and provides a substantial part of heat for cooking, or the first heater is a larger power heat source and employed in the whole cooking process in most cases; the second heater is an auxiliary heating system, which functions at intervals and provides a small part of heat for cooking in cooking process, or is a small power heat source. The dual-heat source cooking apparatus of the invention compensates defects of traditional cooking process by realizing stereo-rapid heating. The dual-heat source cooking apparatus of the invention is characterized by stereo-rapid and even heating, rapid maturing, and rapid water locking, and excellent surface processing and efficient moisture removal.
Description
Technical field
The present invention relates to a kind of cooking equipment adopting two kinds of different heat sources heating.
Background technology
The basic technology key element of Chinese style cooking be a pot body (metal) to material direct heat transfer, fast turn and very hot oven ripe soon.Existing cooking equipment normally heats pot body with single source, then is heated the cooking material in pot in metal heat transfer mode by pot body.Therefore, cooking material should be made thinner during cooking as far as possible, make that cooking material is many as far as possible to be contacted with the heat-transfer area of pot body, to realize all evenly being heated rapidly.But because cooking material is always piled up in pot, cannot ensure that all cooking materials directly contact with the heat-transfer area of pot body all simultaneously, each surface of cooking material more cannot be made directly to contact with the heat-transfer area of pot body, so need during cooking to turn fast material all simultaneously.Though turn over the chance that pot contacts with pan heat-transfer area with material different surfaces with the material that stirring technique can increase diverse location in pan good, improving material can not the Quick uniform situation of being heated, and cannot make it to be able to basic solution.This is an essence defect of current Chinese style cooking technique.This kind of situation is particularly serious when inventory is larger, is the unpalatable major reason of big-pot-dish.
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.
After hot blast and radiation cooking heating technique occur, also someone proposed the scheme with hot blast or radiant heat source cooking.But with hot blast or radiant heat source, pot body is heated, can meet firepower and the not high demand of boiling the type such as braised culinary art of rate request, but for firepower and rate request high, during the cooking needing very hot oven ripe soon, its effect is not as good as the thermal source such as naked light or electromagnetism.
Hot blast or radiant heat source compare and are 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.With hot blast or radiant heat source for single source or the direct-fired mode of main heat source also cannot meet the technological requirement of cooking.
Summary of the invention
For the shortcoming of prior art, the object of this invention is to provide a kind of major-minor heating cooking equipment with two kinds of dissimilar thermals source, the Quick uniform that both can realize vegetable is heated, and can improve cooking speed again, shorten cooking time, also can promote quality and the mouthfeel of institute's frying vegetable.
To achieve these goals, the invention provides a kind of two thermal source cooking equipment, it comprise support, cooking pan, the first heating system, the second heating system, turn system and control system, wherein the first heating system and the second 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.
Wherein the first heating system is main heating system, be in a cooking process most of the time all heating, most of heat is provided for gastronomical process or there is relatively high power thermal source, in most cases can the omnidistance heating system used.
This main heating system is positioned at the periphery of pan, and especially below, directly heats the pot body of pan.
Second heating system is auxiliary heating system, different from the thermal source of main heating system, and it is that use, interim that use, that provide fraction heat for gastronomical process or the heating system with smaller power thermal source of non-whole process in a cooking process.
This auxiliary heating system is arranged in pot or outside pot, and normally above material, it directly heats the material in pan.
Pan is installed on support, its for non-cover type pan or can folding have lid formula pan;
The system of turning is pot utensils ' movement system and/or stirring tool system.
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 or electromagnetic heating system; Auxiliary heating system is for being applicable to such as, to cooking the direct-fired thermal source of material, hot air heating system and/or infrared heating system and/or optical wave heating system.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 heating and/or radiation (the infrared and/or light wave) 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 the pot body heat transferring mode of main heat source is again one of fundamental forming cooking characteristic, is naked light (such as combustion gas) and electromagnetism at present than better suited mode of heating.
Auxiliary heating system also can be called " direct heat source ", and it preferably adopts hot blast, infrared or light wave.Because hot blast, infrared or light wave are relatively applicable to direct heated material, and do not possess advantage for comparing with electromagnetism pot body heat transferring and naked light.On the other hand, hot blast, infrared or optical wave heating have material significantly to be drained effect and makes material surface become the effect of crisp variable color, has the effect of similar " exploding ", 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, infrared or optical wave heating are relatively suitable for cooking at cooking material, the stages such as front and back use, help the maturation that material surface acquires a certain degree rapidly, to pin internal batch moisture, if but whole process uses, use for a long time or high power high strength uses, and just become and exploded.Therefore, in a cooking process, the auxiliary thermal sources such as hot blast, infrared or light wave are 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, infrared or optical wave 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 (such as hot blast, infrared or light wave) 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, for many Chinese meals, and cooking material surface whether heated fast and whether be evenly 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 a 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, the modes such as hot blast, infrared or light wave that are aided with 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 or radiation auxiliary heating and/or power, 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 or radiation 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 cooking device 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.
In the present invention, control system sends according to cooking process the keying that instruction controls main heating system and auxiliary heating system, regulates heating duration and the heating intensity of main heating system and auxiliary heating system.The regulation and control mode of heating intensity comprises the heating power, temperature, air quantity, wind speed, the position relationship etc. between thermal source and heating object that regulate thermal source, preferably regulates thermal source heating power.Wherein, to be in due course On/Off auxiliary heating system according to interim demand for heat, and according to dish characteristic and dish program, control heating duration, and by controlling auxiliary heating duration, power, temperature, position relationship between thermal source and heating object and/or wind speed air quantity etc., thus effectively control the heating intensity of auxiliary heating, be the key that utilization the inventive method reaches to anticipation frying effect.
According to the embodiment of the 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, under the state that the system that turns covers at pot cover, material is turned, material is heated up maturation more quickly, further raising cooking efficiency, promotes dish quality, and saves the energy.
Have according to hot air type auxiliary thermal source in lid formula pan cooking equipment, air inlet offered by pot cover or pot body, and air inlet can be connected with air supply duct or not be connected, and offers exhaust outlet on pot cover or pot body.According to radial pattern auxiliary thermal source, can not air inlet be established, but the discharge of exhaust outlet in order to steam and flue gas can be set.
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 the embodiment of the invention, radiant type assisted heating device to be arranged on pot cover and with pot cover folding.
According to the embodiment of the invention, main heating system is the thermal source to pan heating, and auxiliary heating system is to cooking the direct-fired thermal source of material in pan.
According to another detailed description of the invention of the present invention, main heating system is positioned at the periphery of pan, and especially below, heats the pot body of pan; Described auxiliary heating system is arranged in pot or outside pot, especially above material, directly heats the material in pan.
According to another detailed description of the invention of the present invention, main heating system is open firing system (first-selected gas heating system) or electromagnetic heating system, and auxiliary heating system is hot air heating system and/or infrared heating system and/or optical wave heating system.
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, 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 hot air heating system, and this hot air heating system comprises air-blast device and thermal source.Air-blast device produces air-flow, and air-flow is heated after-blow in pan through thermal source, directly heats cooking material.Thermal source such as heating tube or heating wire.
According to another detailed description of the invention of the present invention, hot air heating system also comprises air supply duct, after air supply duct is arranged at air-blast device and/or thermal source; Or thermal source is arranged within air supply duct.
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.
Except the advantage that auxiliary heating system mentioned above is total, hot air heating system also tool has the following advantages: the mobility of (1) thermal current makes it not only can the surface of cooking material that directly contacts with hot-air flow of Fast Heating, and can the surface that do not contact with pan heating surface of Fast Heating cooking material, overcome the limitation of pan single-side heating; (2) mobility of hot blast makes it have the effect of better removing moisture and material surface moisture in pot; (3) 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.; (4) 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 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.And oppress class material, this kind of demand is weaker than greengrocery.
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, the time can not be long.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, hot air heating system also includes 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.
According to another detailed description of the invention of the present invention, hot air heating system also includes temperature, blast, flow and/or wind speed detection device, it is preferentially arranged at the tuyere place of air supply duct end, and control system is according to the heating power of described checkout gear feedack control of heat source, blast, wind speed and/or air quantity.
According to another detailed description of the invention of 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, can be provided with the stay-warm case of jacket type outside pan, stay-warm case is provided with hole, and the flame that burner 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 pan, the air in air supply duct through coil section by flue gas.
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.Temperature adjustment branch road can arise from coil section before air supply duct on, on the air supply duct finally after coil section, temperature adjustment branch road is provided with flow control valve.
According to another detailed description of the invention of the present invention, hot air heating system utilizes heater to heat air.Heater can be, such as, be positioned at heating tube or the heating wire of air supply duct.By adopting heater to carry out heating to normal temperature air and obtain hot blast, can realize to hot blast temperature accurate, control flexibly.
It should be noted that the mode that flue gas and heating devices heat two kinds of modes can be adopted to combine is to obtain thermal current, and be transported in pot auxiliary heating is carried out to cooking material.That is, both comprise heater (being such as arranged in air supply duct) in hot air heating system, comprise again the means of flue gas.By the flue gas adopting the fuel gas buring of gas heating system to produce, heating is carried out to normal temperature air and obtain hot blast, the heat of flue gas can be made full use of, thus save the energy.And flue gas and heating devices heat combine, then both can make full use of the heat of flue gas, save the energy, can realize again to hot blast temperature accurate, control flexibly.
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 creatively have employed two kinds of dissimilar heat sources, heat in the mode that pan heat transfer is different with direct heating two kinds respectively, the traditional cooking technique of thorough change, take full advantage of two kinds of thermals source and two kinds of mode of heatings characteristics and advantages separately, make it in cooking process, namely can play different effects separately, reach different heating effects, can under control of the control system, realize only with the inaccessiable collaborative heating effect of same thermal source again.The naked light that the present invention is traditional 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.In addition, main heat source power reduction is also brought, pan volume-diminished, a series of extra beneficial effect such as energy-conservation.
Below in conjunction with accompanying drawing, the present invention is described in further detail.
Accompanying drawing explanation
Fig. 1 is the structural representation of the cooking equipment of embodiment 1;
Fig. 2 is the structural representation of the cooking equipment of embodiment 2;
Fig. 3 is the structural representation of the cooking equipment of embodiment 3;
Fig. 4 is the general structure schematic diagram of the cooking equipment of embodiment 4;
Fig. 5 is the part-structure schematic diagram of the cooking equipment of embodiment 4, which show coil section;
Fig. 6 is the structural representation of the cooking equipment of embodiment 5;
Fig. 7 is the structural representation of the cooking equipment of embodiment 6;
Fig. 8 is the structural representation of the cooking equipment of embodiment 7.
Detailed description of the invention
Embodiment 1
As shown in Figure 1, the cooking equipment of the present embodiment is for there being lid formula frying pan equipment, and it comprises support (not shown), frying pan 101, pan heating system, turns system 105.
Frying pan 101 is arc pan, and it is arranged on support, and this frying pan is provided with the pot cover 102 can opened in cooking process.
Pan heating system comprises the first heating system and the second heating system, and wherein, the first heating system is gas heating system, and it directly heats the pot body of pan; Second heating system is hot air heating system, and this hot air heating system comprises air-blast device 103, air supply duct 104 and thermal source (heating tube); Air-blast device 103 produces air-flow, and this air-flow is carried by air supply duct 104, after heat source, blows in frying pan 101, directly heats cooking material.Heating tube is positioned at this air supply duct 104, and the end of air supply duct 104 is provided with tuyere, and tuyere is positioned at the top of pan cooking material; The air that air supply duct 104 is carried is filtered by outer filter assemblies, after making air filtration, reach food grade api request.
Embodiment 2
The difference of the present embodiment and embodiment 1 is:
As shown in Figure 2, pot cover is provided with blast pipe 201, and the end of blast pipe 201 is connected to air-blast device to realize recycling of air, is provided with the inner filtration assembly for removing steam and flue gas in blast pipe 201.
Embodiment 3
As shown in Figure 3, the cooking equipment of the present embodiment is for there being lid formula roller equipment, and it comprises support (not shown), cylinder 301, pan heating system.
Cylinder 301 is arranged on support, and it is provided with the pot cover 302 can opened in cooking process.
Pan heating system comprises the first heating system and the second heating system, and wherein, the first heating system is gas heating system, and it directly heats the pot body of pan; Second heating system is hot air heating system, and this hot air heating system comprises air-blast device 303, air supply duct 304 and thermal source (heating tube 305); Air-blast device 303 produces air-flow, and air-flow is carried by air supply duct 304, after heat source, blows in cylinder 301, directly heats cooking material.Heating tube 305 is positioned at this air supply duct 304, and the end of air supply duct 304 is provided with tuyere, and tuyere is positioned at the top that cylinder 301 cooks material; The air that air supply duct 304 is carried is filtered by outer filter assemblies, after making air filtration, reach food grade api request.Pot cover 302 is provided with blast pipe 306.
Embodiment 4
As shown in fig. 4-5, the cooking equipment of the present embodiment is for there being lid formula roller equipment, and it comprises support, cylinder 401, cylinder heating system.
Cylinder 401 is arranged on support, and it is provided with the pot cover 402 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 403, air supply duct 404, and the end of air supply duct is provided with tuyere, and tuyere is positioned at inside pot cover 402; The air that air supply duct 404 is carried is filtered by outer filter assemblies, after making air filtration, reach food grade api request.
Be provided with the stay-warm case 405 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 404 comprises coil section 406, in the space of coil section 406 between stay-warm case 405 and cylinder 401, the air in air supply duct 404 when coil section 406 by flue gas.Meanwhile, be provided with heater (heating wire) in air supply duct 404, heater and flue gas complete the heating to air jointly.In addition, air supply duct 404 is provided with temperature adjustment branch road 407, and on the air supply duct after temperature adjustment branch road 407 arises from outer filter assemblies, before coil section 406, on the air supply duct finally after coil section 406, temperature adjustment branch road 407 is provided with flow control valve.Pot cover 402 is provided with blast pipe 408.
Embodiment 5
As shown in Figure 6, the cooking equipment of the present embodiment is for there being lid formula frying pan equipment, and it comprises support (not shown), frying pan 501, pan heating system.
Frying pan 501 is arc pan, and it is arranged on support, and this frying pan is provided with the pot cover 502 can opened in cooking process.
Pan heating system comprises main heating system and auxiliary heating system, and wherein, main heating system is gas heating system, and it directly heats the pot body of pan; Auxiliary heating system comprises radiating heat system (infrared heating system), this infrared heating system comprises infrared heating pipe 503, infrared heating pipe 503 is circular, be arranged at inside pot cover, for directly heating the upper surface of the cooking material in frying pan 501, by directly heating pot body, indirect is carried out to the lower surface of cooking material simultaneously.
Embodiment 6
As shown in Figure 7, the difference of the present embodiment and embodiment 5 is:
Auxiliary heating system comprises hot air heating system further, and hot air heating system comprises air-blast device 604, air supply duct 605 and thermal source (heating tube); Air-blast device 604 produces air-flow, and this air-flow is carried by air supply duct 605, after heat source, blows in frying pan 501, directly heats cooking material.Heating tube is positioned at this air supply duct 605, and the end of air supply duct 605 is provided with tuyere, and tuyere is positioned at the top of pan cooking material; The air that air supply duct 605 is carried is filtered by outer filter assemblies, after making air filtration, reach food grade api request
Pot cover is provided with blast pipe 606, and the end of blast pipe 606 is connected to air-blast device 604 to realize recycling of air, is provided with the inner filtration assembly for removing steam and flue gas in blast pipe.
Embodiment 7
As shown in Figure 8, the cooking equipment of the present embodiment is non-cover type roller equipment, and it comprises support, cylinder 701, cylinder heating system.
Cylinder 701 is tubular pot body, and it is arranged on support, and it is provided with opening not capped in gastronomical 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.Optical wave heating system comprises optical wave heating pipe 702, and optical wave heating pipe 702 to be arranged at outside cylinder 701 and a part for wound drum 701, and does not interfere with gas heating system, and it is static relative to frame.
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. a two thermal source cooking equipment, it comprise support, cooking pan, the first heating system, the second heating system, control system and turn system; Wherein,
Described first heating system and the second heating system use dissimilar thermal source;
Described first heating system is main heating 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;
Described second heating system is 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.
2. cooking equipment as claimed in claim 1, wherein, described pan be in cooking process pot cover can folding have lid formula pan, in cooking process, the most of the time covers pot cover, turns under the state that the system that turns covers at pot cover to material.
3. cooking equipment as claimed in claim 1, wherein, described main heating system is the thermal source to pan heating, and described auxiliary heating system is to cooking the direct-fired thermal source of material in pan.
4. cooking equipment as claimed in claim 3, wherein, described main heating system is positioned at the periphery of pan, and especially below, heats the pot body of pan; Described auxiliary heating system is arranged in pot or outside pot, especially above material, directly heats the material in pan.
5. cooking equipment as claimed in claim 1, wherein, described main heating system is open firing system or electromagnetic heating system; Described auxiliary heating system comprises hot air heating system and/or radiating heat system.
6. cooking equipment as claimed in claim 1, wherein, described control system comprises main heating system heats PCU Power Conditioning Unit and auxiliary heating system heating intensity adjusting device, and described heating intensity adjusting device is preferably thermal source heating power adjusting device.
7. cooking equipment as claimed in claim 1, wherein, described auxiliary heating system comprises hot air heating system, and described hot air heating system comprises air-blast device and thermal source; Described air-blast device produces air-flow, and air-flow is heated after-blow in pan through thermal source, directly heats cooking material.
8. cooking equipment as claimed in claim 7, wherein, described hot air heating system also comprises air supply duct, after air supply duct is arranged at air-blast device and/or thermal source; Or thermal source is arranged within air supply duct, 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.
9. cooking equipment as claimed in claim 7, wherein, described hot air heating system is also provided with air quantity, blast and/or air speed control device, and control system controls the air quantity of hot blast, blast and/or wind speed according to dish cooking program.
10. cooking equipment as claimed in claim 7, wherein, described main heating system is the open firing system directly heated the pot body of pan; Described hot air heating system utilizes the naked light of the described main heating system flue gas produced that burns to heat the air that air-blast device is carried.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410044653.XA CN104814668A (en) | 2014-01-30 | 2014-01-30 | Dual-heat source cooking apparatus |
| PCT/CN2015/071549 WO2015113483A1 (en) | 2014-01-30 | 2015-01-26 | Dual heat source cooking device and cooking method |
| TW104103247A TW201529024A (en) | 2014-01-30 | 2015-01-30 | Dual heat source cooking device and cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410044653.XA CN104814668A (en) | 2014-01-30 | 2014-01-30 | Dual-heat source cooking apparatus |
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| CN104814668A true CN104814668A (en) | 2015-08-05 |
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Application publication date: 20150805 |