CN112716264A - Intelligent cooking machine and cooking method thereof - Google Patents

Intelligent cooking machine and cooking method thereof Download PDF

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Publication number
CN112716264A
CN112716264A CN202110145822.9A CN202110145822A CN112716264A CN 112716264 A CN112716264 A CN 112716264A CN 202110145822 A CN202110145822 A CN 202110145822A CN 112716264 A CN112716264 A CN 112716264A
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CN
China
Prior art keywords
stirrer
pot
cooking
pan
cooking machine
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Pending
Application number
CN202110145822.9A
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Chinese (zh)
Inventor
李亚锐
Original Assignee
李亚锐
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Filing date
Publication date
Application filed by 李亚锐 filed Critical 李亚锐
Priority to CN201611067429.8A priority Critical patent/CN108113523B/en
Priority to CN202110145822.9A priority patent/CN112716264A/en
Publication of CN112716264A publication Critical patent/CN112716264A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00Parts, details or accessories of cooking-vessels
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00Cooking-vessels
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00Parts, details or accessories of cooking-vessels
    • A47J36/06Lids or covers for cooking-vessels
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00Parts, details or accessories of cooking-vessels
    • A47J36/16Inserts
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00Parts, details or accessories of cooking-vessels
    • A47J36/24Warming devices
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00Parts, details or accessories of cooking-vessels
    • A47J36/32Time-controlled igniting mechanisms or alarm devices ; Electronic control devices
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00Baking; Roasting; Grilling; Frying
    • A47J37/06Roasters; Grills; Sandwich grills
    • A47J37/08Bread-toasters
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J44/00Multi-purpose machines for preparing food with several driving units
    • A47J44/02Multi-purpose machines for preparing food with several driving units with provisions for drive either from top or from bottom, e.g. for separately-driven bowl

Abstract

The invention discloses an intelligent cooking machine and a cooking method thereof. The invention further discloses a whole frame of the cooking machine adopting the novel stirrer, which comprises a feeding device, a dish containing device, a water containing device, a pot cover integrated system, a bottom spraying leakage device, a manual button, an Internet of things recognition device and a network device. The novel cooking machine can be used as a cooking machine and can also be used as electric cooking equipment such as an electric cooker, a soybean milk machine, a bread maker and the like, and the novel cooking machine has higher intelligent level.

Description

Intelligent cooking machine and cooking method thereof
Technical Field
The invention relates to an intelligent household appliance, in particular to an intelligent cooking machine and a cooking method thereof.
Background
In the field of intelligent cooking machines, the most difficult is an intelligent cooker, in particular a Chinese style cooker. Compared with the cooking mode mainly based on water boiling or frying in some countries, the essence of Chinese style cooking in the world of good reputation is stir-frying, which makes Chinese style cooking have unparalleled taste and color, but also makes Chinese style cooking machines have high difficulty. There are hundreds of machine stir-fry schemes for chinese style cooking, for example, robot simulation manual cooking, simulation cook top pan, adopt drum washing machine's stir-fry scheme, simulation slice stir-fry, or, the simplest scheme at present: the problem of stir-frying cannot be well solved by adding a horizontal stirrer at the bottom of the electric cooker and the like.
For example, the robot is too complex to simulate manual cooking, and cannot be realized in a short period, and a simulated cook tosses a pan in a stir-frying mode, because food needs to be thrown, the control difficulty is high, the machine is large in size and high in cost, the food is easy to fall out of the pan, and many dishes (such as dishes with soup) cannot be realized by tossing the pan. It is obviously not appropriate for the household cooking machine to adopt the jolt pan technology.
The problem with the solution of drum washing machine in combination with a stirrer, such as the present inventor's 2000 patent CN2448232 and 2001 patent CN1364436, is that the cooking ingredients stick around the pot wall, and therefore, it is more suitable for cooking in the corporate canteen, and less suitable for household cooking machine. In order to solve the problem, the roller-shaped stirrer is changed into an inclined mode, although the problem that cooking raw materials are stuck to the periphery of the pot is partially improved, the structure is not compact, and food is not convenient to contain.
The simulation of the movement of the slice for cooking is far from practical, because the prior 'machine slice' is far from the flexibility and the accuracy of human arms, and the 'machine eye' is lacked for carrying out visual identification on cooking raw materials, the realization is still very difficult. In addition, the movement mechanism is large in size, easy to pollute and inconvenient to clean.
At present, no household cooking machine exists, and a generally used scheme is that a horizontal stirrer, namely a cooking pot, is added at the bottom of a pot of an electric cooker. The problem with such a cooking pan is that the stirring effect is not good, and therefore the cooking effect is naturally not satisfactory. In addition, the stirrer moves horizontally, so that the cooking raw materials are driven to move horizontally. The horizontal movement generates centrifugal force, so that the cooking materials are gathered toward the side wall of the pot body, thereby causing serious interference to cooking. In addition, the main area of cooking is near the center of the bottom of the pot, where the installation of a stirrer itself affects the operation of the cooking pot. Some cooking machines do not stir, and rely on controlling the heating time of the electric cooker to cook some braised dishes, although some braised dishes can be cooked in red, the basic requirements of Chinese cooking are obviously not met, for example, simple stir-frying of green vegetables is difficult to be well finished. In the above cooking methods, it is not convenient enough to contain the cooked food.
To realize that the intelligent Chinese style cooking machine firstly solves the problem of stir-frying of cooking, unfortunately, the problem of stir-frying of the Chinese style household cooking machine has not been solved well so far. The inventor carefully analyzes the stir-frying of the Chinese style cooking, and finds that the Chinese style cooking stir-frying needs to meet two key conditions, the first one is an obviously easy condition: the raw materials in the cooking pot can be evenly stir-fried and heated. The second condition is that the concealment is deeper, that is: on the premise that the raw materials are fully stirred and uniformly heated, the raw materials are required to be always gathered in a heating area at the bottom of the pot. The second requirement is common in Chinese cooking, and the necessity is specifically analyzed for the following reasons:
1. the heating requirement is as follows: the essence of Chinese cooking is "frying" rather than "boiling", which determines that Chinese cooking requires the least amount of oil and water to "fry" the raw materials, i.e., the food is "fried" in as short a time as possible by means of high temperature "oil and water". Therefore, the Chinese style cooking pot has small bottom area, the pot body is inclined, the middle is low, the other parts are high, cooking oil and water naturally gather towards the bottom area by the earth gravity, therefore, the optimal heating area of the cooking pot is in the bottom area, and if only the stir-frying effect is illustrated and the cooking raw materials are pushed to the outside of the central area, the Chinese style cooking requirement is certainly not met.
2. Cooking requirements are as follows: when a lot of Chinese style cooks, water is little, but some powdery seasonings such as salt, sugar, monosodium glutamate, paprika powder and the like are dissolved and then uniformly dispersed in raw materials, so that limited water or soup is required to be concentrated so as to dissolve and uniformly mix the seasonings. On the other hand, Chinese style cooking is characterized by strong fire, quick frying and little water, and if soup is not gathered when the pot is full, the phenomenon of dry burning and scorching easily occurs, and the cooking quality is directly influenced.
3. The parts are as follows: generally, a range of portions is considered by the cooking machine, and particularly, the range of portion variation of the household cooking machine is large, for example, the portion of five persons is satisfied at the maximum, and the portion of only one person is different by 5 times. In order to take account of the change of the quantity, and to reserve a certain space for operation, the cooking pot cannot be made too small, and the method for solving the problem that the food in the large pot is not cooked is to always concentrate the raw materials in the bottom heating area of the cooking pot as much as possible when the household cooking machine is used for stir-frying, so that the food with small quantity can be cooked although the pot body is larger. The group cooking quantity is basically stable, and the variation range is small. It is seen that there are different requirements for a domestic cooking machine and a cooking machine for dough.
4. Saving requirements: grease, seasonings and the like are generally needed for cooking, and if the grease and the seasonings are stained everywhere, additional oil and the like must be poured for supplement during cooking, which causes waste. Cleaning materials such as detergents and water, especially some of the coked materials, are also wasted and are more time consuming and water consuming to clean.
5. Health requirements are as follows: the Chinese cooking mainly depends on high-temperature frying oil to heat food quickly, if the frying oil is always in a heating area of the pot bottom when the frying is carried out, the frying oil is less used when the same heating effect is achieved in the frying, and the requirements of being delicious and healthy are met.
The scheme of adopting the stirrer in the patent CN2448232 and the patent CN1364436 of the inventor has the advantages of uniform stirring and stir-frying, easy intelligent control, small volume, energy conservation and the like. But its use in domestic cooking machines is hampered by some of the inherent disadvantages of the stirrer. The main disadvantages of the above invention are:
1. there is an effect of the inherent drawbacks of the stirrer structure. All stirrers have a common feature, namely that during the rotational movement from the edge of the pot to the centre of the bottom, the raw material is pushed towards the central area of the pot, but when the bottom area of the pot continues to rotate, the raw material is pushed away from the bottom area of the pot, so that the raw material cannot be kept in the bottom heating area of the cooking pot all the time during stirring.
2. The dish is not convenient to be contained. The above invention, in which the opening of the cooking pan is at the side, i.e., in the direction of the rotational axis of the stirrer, is inconvenient in pouring the ingredients to be cooked or pouring the cooked food. The improvement measure is that the opening of the cooking pot is arranged above the rotating shaft vertical to the stirrer, thus solving the problem of containing dishes. But this is still affected by the inherent drawbacks of the stirrer structure: the raw materials are easily taken out of the container by the stirrer when the opening of the cooking pot is larger; the feeding and discharging of the cooking pot are inconvenient when the opening is small.
The patent is related to the patent of the stirrer and the cooking machine of the frying machine of the inventor, and further discloses the frying machine adopting the novel stirrer.
The invention discloses a novel stirrer for a cooking machine, which better solves the problem of stir-frying of the intelligent cooking machine. On the basis, the invention provides an intelligent cooker overall structure which comprises a feeding device, a dish containing device, a water containing device, a manual operation button, a bottom spraying leakage device and the like, wherein the feeding device, the dish containing device, the water containing device, the manual operation button and the bottom spraying leakage device are matched with a cooker body, a stirrer and a cooker cover. Taking a feeding device as an example, the inventor's patents CN2448232 and CN1364436 adopt different kinds of irregular cooking materials fed from a pot cover, while the invention adopts a multi-link system feeding box to feed irregular cooking materials. Meanwhile, the material boxes are designed on two sides/one side and in front of the pot body, so that the feeding types, the feeding quantity and the feeding modes of the cooking machine are more abundant.
The inventor has earlier disclosed bottom-miss-spray devices, granular, powdered cooking material feeding devices, top-spin-spray devices, and side-spin-spray devices that could also be used in the above-described cooking machines to enrich and improve the performance of the cooking machines, or to form other cooking machines, such as rice cookers.
Disclosure of Invention
The invention provides an intelligent cooking machine adopting a stirrer, which is used for realizing a method for stir-frying cooked food and better solving the stir-frying problem of the intelligent cooking machine. Furthermore, various basic stirrers and combinations thereof capable of realizing stir-frying are also invented.
The embodiment of the invention provides an intelligent cooking machine, which comprises a pot body and a stirrer, wherein the stirrer rotates around a rotating shaft of the stirrer, the stirrer stretches across two ends of the pot body or rotates around the rotating shaft around a central vertical shaft of the pot body or translates along a rotating shaft line when the stirrer rotates around the rotating shaft, and the stirring and stir-frying of cooking raw materials are realized through any one of the following multiple combinations or any combination of the following multiple combinations during the rotation process of the stirrer around the rotating shaft of the stirrer:
the whole controlled movement or rotation of the stirrer, the controlled stretching of the stirrer blade or the vertical rod, the controlled bending of the stirrer blade or the vertical rod, and the controlled rotation of the front end of the stirrer blade or the transverse rod;
the pan body comprises an envelope surface formed by the rotary motion of the stirrer.
Optionally, the agitator of the smart cooker is "bowless" arcuate; comprises a vertical rod, a cross rod and a rotating shaft of a stirrer; the vertical rod is arranged at one end, two ends or the middle of the stirrer; one end of the vertical rod is connected with the cross rod, and the other end of the vertical rod is connected with the rotating shaft of the stirrer.
Optionally, the smart cooking machine further comprises a pan cover; and/or the stirrer is arranged on the pot body and/or the pot cover; and/or, when the stirrer rotates around the rotating shaft and rotates around the vertical shaft or rotates around the rotating shaft of the stirrer and the stirrer translates along the axis of the rotating shaft, the stirrer spans two ends of the pot body.
Optionally, a stirring shovel similar to a pot shovel is additionally arranged at the cross bar of the stirrer, the junction of the stirring shovel and the vertical rod is approximately vertical to the vertical rod, and the stirring shovel is in a hoe shape when viewed from the side; the stirring shovel is in a shape of a widened pancake turner seen from the top, and comprises a sheet in the middle and/or is provided with a slightly convex edge and a slightly convex middle arc edge at two sides; and/or the stirring shovel is in mirror symmetry with the vertical rod of the stirrer; and/or a rotating shaft with a rebounding function is arranged on the vertical rod, and/or the rotating shaft with the rebounding function is arranged at the joint of the stirring shovel and the vertical rod, and/or a rotating device is arranged in the stirring shovel to drive the stirring shovel to rotate, the driving power is transmitted in the stirring shovel, or in the vertical rod or through the vertical rod, and/or the balance position of the stirring shovel with the rebounding function is deviated from the position vertical to the vertical rod to the direction close to the pot body by an angle, and/or a rejection device is arranged on the stirrer to limit the motion range of the stirring shovel, and/or the middle edge of the stirring shovel is inclined, and/or the inclined edge and the vertical rod form a rejection structure.
Optionally, a heating device is arranged at the bottom of the pot body of the cooking machine, the heating device comprises an electric heating device or a gas heating device, and the electric heating device is attached to the curved surface of the pot body or directly mounted on the pot body.
Optionally, the cooking machine pot body opening surface is the horizontally or is 0 ~ 90 with the horizontal plane contained angle, and/or, pot body pivot department installation electric slip ring for when the pot body rotates, the signal of telecommunication can be smoothly sent the heating device of pot body bottom from pot body pivot department, can not receive pot body pivoted influence, and/or, the pot cover of the pot body is opened to the rear.
Optionally, the rotating shaft of the stirrer is horizontal or has an included angle of 0-90 degrees with the horizontal plane, and/or when the stirrer is installed on the pot body, the rotating shaft of the stirrer is provided with a rotating joint, so that external water, gas or steam can be sent into the stirrer through the rotating joint and cannot be influenced by the rotation of the stirrer, and the rotating shaft of the stirrer/the vertical rod of the stirrer/the transverse rod of the stirrer are provided with a nozzle; and/or, the stirrer is provided with a conductive slip ring, so that the electric signal of the cooker can be communicated with the electronic device of the vertical rod/the horizontal rod of the stirrer, and/or a rotating nozzle is arranged at the rotating shaft at one end of the stirrer of the pot body.
Optionally, the stirrer forms different combinations with the pan opening plane, including: the opening plane of the pan body is parallel to the rotating shaft of the stirrer, and the rotating shaft of the pan body is consistent with the rotating shaft of the stirrer; or the opening plane of the pot body is vertical to the rotating shaft of the stirrer, and the rotating shaft of the pot body is vertical to the rotating shaft of the stirrer.
Optionally, the smart cooking machine pot rotates about its axis of rotation, causing the pot to tilt, sending dishes, cooking ingredients, or waste water waste residue out of the pot in conjunction with the rotation of the stirrer and/or utilizing the weight of the cooking ingredients themselves.
Optionally, the cooking machine comprises a plurality of stirrers, the axes of rotation of said plurality of stirrers being parallel or perpendicular to each other, and/or the stirrers operating without affecting the opening or closing of the lid.
Optionally, the cooking machine comprises an irregular cooking raw material feeding device, wherein irregular cooking raw materials are placed in a feeding box, the feeding box is connected with a multi-link device, the multi-link device rotates to drive the feeding box to rotate rapidly, an opening of the feeding box is inverted to an opening of the pot body, and the irregular cooking raw materials in the feeding box are fed into the pot body; and/or the positions of the plurality of irregular cooking raw material feeding devices are any one, two or three positions selected from the left side, the right side and the front of the pot body.
Optionally, the cooking machine comprises an irregular cooking raw material feeding device, a feeding box of the feeding device is positioned in the pot cover, the cooking raw materials are placed in the feeding box, and when feeding is needed, the bottom of the feeding box is opened, and the cooking raw materials are fed into the pot body.
Optionally, the pot cover and/or the pot body is provided with an opening for inputting liquid food materials, and/or the stirrer/the pot cover is provided with a spray head for cleaning the pot body, the pot cover and the stirrer, and/or the pot cover is provided with a heating device for heating the top, and/or the pot cover is provided with a ventilation/filtration device for supplementing fresh air into the pot body, preventing foam from forming and growing, or pumping away/filtering oil smoke in the pot body/the pot cover.
Alternatively, a bottom blow-by device is installed at the bottom of the pot body for stirring food, filtering food, discharging food waste, or cleaning the pot body, the lid, the stirrer itself and all devices inside the pot body lid enclosure.
Optionally, the cooking machine further comprises a feeding device for granular and powdery cooking materials, and/or a side wall rotary spraying device, and/or a top rotary spraying device.
Optionally, a food collection funnel is provided below the pot of the cooking machine to collect food from the pot and allow the food to leak out of the smaller opening into the bowl below the funnel.
Optionally, a dish containing device is arranged at the bottom of the pot body, a bowl support is arranged on the dish containing device and can be used for placing bowls and driving the bowls to move inside and outside; when the bowl support moves out of the cooking machine, taking the bowls on the bowl support away or placing the bowls for containing dishes on the empty bowl support; when the bowl is conveyed to the bottom of the pot body by the movement device, the bowl can contain the fried food materials in the pot body, and the bowl can be conveyed out of the cooking machine by the bowl support after the food materials are contained, so that the fried dish can be picked up conveniently, and/or the dish can be poured by rotating the pot body and pouring the dish into the bowl on the bowl support in combination with stirring of the stirrer.
Optionally, a water containing box and a vegetable containing device are arranged below the pot body; and/or the water containing box contains waste water and waste residue poured or fallen from the pot body, the waste water and the waste residue enter the filtering device, and the waste water is discharged from an opening on the water containing box; and/or the pot body rotates to pour water, and the wastewater and the waste residue in the pot body are poured into the wastewater tank by combining stirring of the stirrer; and/or the dish containing device is used for containing dishes, and the water containing box is positioned below the dish containing device; and/or when the waste water of the pot body is received, the bowl support of the dish containing device is not positioned in the bottom area of the pot body, and no shielding object is arranged between the pot body and the water containing groove, so that the waste water is prevented from entering the water containing groove.
Optionally, the cooking machine is provided with a manual control system, so that a worker can control the cooking machine to cook, the manual control system comprises starting and stopping of the cooking machine, control of heating power and starting and stopping, opening and closing of a pot cover, time-sharing feeding of cooking raw materials, turning and frying of stirrers with different speeds and amplitudes, containing of food, washing of the pot body and pouring of waste water in the pot body, and the whole process of cooking is completed through manual operation; and/or, a transparent viewing port is arranged on the cooker cover to observe the manual stir-frying condition.
Optionally, the cooking machine has an intelligent device operating system, and/or an internet of things barcode and/or a two-dimensional code and/or an electronic tag identification unit identifier, and/or an internet connection device, and/or a display device, and/or a dish cooking software download.
Optionally, the pot body is additionally provided with an overflow preventing hole which is connected with a pipeline and guides overflow to the outside of the water containing tank/sewer/pot body, and optionally, the overflow preventing hole/pipeline is provided with a valve to prevent abnormal leakage, and the key point is to prevent abnormal gas leakage.
Optionally, an embodiment of the present invention discloses a cooking method of an intelligent cooking machine, which is called as an "R-L" stir-frying method, and is applied to the intelligent cooking machine as described in any one of the above, the method includes: the stirrer rotates, the front end of the stirrer rotates towards the central area of the pot body at the position without cooking raw materials near the edge of the R end of one end of the pot body, the cooking raw materials are stirred and pushed towards the central area, the front end of the stirrer gradually separates from the surface of the pot body when reaching the position near the central area of the pot body, and the stirrer continues to rotate to reach the position near the edge of the L end of the other end of the pot body; then, the stirrer is attached to the pot body again at the position without cooking raw materials near the L-shaped edge of the pot body, and starts to rotate towards the central area of the pot body in the opposite direction, when the stirrer reaches the position near the central area of the pot body, the front end of the stirrer gradually separates from the surface of the pot body, and the stirrer continues to rotate to reach the position near the R-shaped edge of the pot body.
Alternatively, for cooking ingredients that are easily wrapped around a slice, the stirrer is operated without the cooking ingredients sliding over the "stirrer bar" or the "stirring blade"; for cooking raw materials which are not easy to wind the turner, a stir-frying mode of turning and falling the cooking raw materials through the bending rotation of the vertical rod of the stirrer or the rotation of the horizontal rod is added.
The stirrer of the intelligent cooking machine not only keeps the advantages of good stirring effect, simplicity and practicability of a common stirrer, but also overcomes the inherent defects of the existing stirrer. Therefore, the cooking raw materials can be fully stir-fried and uniformly heated in the cooking process, and meanwhile, the cooking raw materials are always positioned in the heating area near the bottom of the cooking pan.
The intelligent cooking machine solves the problem of food stir-frying, simultaneously takes food out into consideration, and has a simple scheme. The intelligent cooking machine of the invention takes the novel stirring device as a core, wherein the novel stirrer can form a novel cooking stirrer, a novel cooking pot and the intelligent cooking machine. The invention provides a simple intelligent cooking machine overall structure, which can feed materials in a time-sharing manner, can automatically contain a plate and automatically clean after cooking, and has higher intelligent level. The invention can also be combined with other patents of the inventor, and adopts a bottom rotary spraying device, a top rotary spraying device, a side rotary spraying device and a granular/powdery cooking raw material feeding device, thereby providing a novel cooking machine such as a cooking machine, an electric cooker and a bread maker.
Drawings
FIGS. 1A and 1B are schematic views of a stirrer according to an embodiment of the present invention;
FIGS. 2A to 2F are schematic views showing problems inherent to the agitator;
FIGS. 3A to 3F are explanatory views showing that food sticks to the body of the drum type cooking pot;
FIGS. 4A and 4B are schematic diagrams of a device "rotary joint and conductive slider" used in the present invention;
FIGS. 5A-5K are schematic views of a stirrer and a cooking pan of the present invention;
FIGS. 6A to 6D are schematic views illustrating the stir-frying principle of the novel stirrer according to the present invention;
FIG. 7 is a schematic view of the stirring and stir-frying method and the movement trace of the present invention;
FIG. 8 is a schematic view of the present invention showing the food being served;
FIG. 9 is a schematic view of a movable baffle closing a hole of a rotating shaft of an integral movable stirrer;
FIGS. 10A-10C are schematic views of multiple stirrers working simultaneously and the stirrers mounted on the pan/lid;
FIGS. 11A to 11C are schematic views of several modified agitators;
FIGS. 12A and 12B are schematic diagrams of a system of cooking pots formed by the blender system of the present invention;
FIGS. 13A and 13B are schematic diagrams of an intelligent cooking machine with a cooking pan as a core and a manual button according to the present invention;
FIG. 14 is a schematic view of a novel cooking machine.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
For the sake of brevity, some simplifications may appear in the description, for example:
1. in the schematic drawings of the invention reference numerals such as parts 611a, 611b or 1ba, 1bb are intended to denote parts 611 or 1b of the same type. Taking the stirrer rotating shaft as an example, there may be two stirrer rotating shafts 611 in some cases, one of which is designated 611a and the other of which is designated 611b for the sake of distinction. There are cases where there is only one agitator shaft, or where agitator shafts are described generally in some cases, etc., this is also referred to as agitator shaft 611.
2. The front end of the stirrer refers to the joint of the stirrer and the pot body. Among the many practical problems, the leading end of the beater is primarily concerned with where the beater is furthest from the axis of rotation of the beater, i.e. the outermost side of the beater.
3. "and/or" such as "A/B" is represented by "/" corresponds to "A and/or" B ".
It should be noted that the patent of the present invention is related to the patent that the present inventor has disclosed, including the patent application numbers: cn201610906781.x, CN201610173576.7, CN201610078229.6, CN201610235041.8 and CN201610913557.3, and patent nos. CN2448232 and CN 1364436. Therefore, for the sake of brevity, the statements about the bottom-leakage spray device and the like are not described in this patent application, and the contents of each patent are connected in front and back, and the related contents can be referred to the related patents.
For the convenience of understanding the present invention, the following embodiments of the present invention are specifically described:
the stirrer provided by the embodiment of the invention is in a bowstring-free shape and comprises a stirrer rotating shaft, a stirrer vertical rod and a stirrer transverse rod. In general, the vertical stirrer rod may be straight or curved, but its general course is away from the axis of rotation of the stirrer; the stirrer rails may also be straight or curved, but the overall orientation is transverse, being the primary contributor to the distance across the ends of the pan.
The stirrer spans the pot body, so that the stirrer can rotate to sweep the surface of the pot body at one time. Furthermore, in order to avoid food leakage during the stirring process, the stirrer is fitted to the inner surface of the pan body, or the pan body is a part of the envelope surface generated by the rotation of the stirrer, or simply, the pan body is the envelope surface generated by the rotation of the stirrer.
The moving mode of the stirrer of the intelligent cooking machine is characterized in that the stirrer can independently rotate along the surface of a pot body and can independently leave the surface of the pot body according to requirements. For example, the front end of the stirrer blade in the far edge region of the pan body can rotate against the surface of the pan body, so that food can be pushed to the central region of the pan body; but the front end of the blade can leave the surface of the pan body after the stirrer blade runs to the central area, so that the food is prevented from being carried away from the central area again. The stirrer blade is hollow, the stirrer blade mainly has the function of a stirrer cross rod, and the stirrer blade vertical rod mainly plays a role in supporting the cross rod.
The embodiment of the invention provides a motion mode of a stirrer, which can realize stir-frying of the stirrer of an intelligent cooking machine: the stirrer blade rotates against the pot toward the central region of the pot at one end edge of the pot, e.g., at point R, to stir and push the cooking ingredients toward the central region, and when the stirrer blade reaches near the central region of the bottom of the pot, the stirrer blade continuously disengages from the surface of the pot while rotating until the stirrer blade reaches the other end of the pot and there is no remaining ingredients on the stirrer blade, which is called "stir-fry" all the way. The stirrer blade is then re-attached to the pan at the other end edge of the pan, e.g. point L, and the stirrer is then rotated in reverse towards the central region, undergoing a similar stir-frying process from point R to point L, and finally reaching point R, thereby completing a complete classical "stir-frying process" or "stir-frying process".
The non-classical stirring or stir-frying may be from one end of the pan body to the other end L, followed by continued rotation, and again, the pan body near the point R, repeated several times, and finally, the pan body near the point L, and then stir-frying from the point L to the point R, and repeated several times.
Through many such classic or non-classic "stirring" or "stir-frying" processes, the final achievement of a uniform heating and maintenance of the food in the central region of the pan is achieved. A cooking may have hundreds of stir-frying processes. In general, the number of times from the point R to the point L is substantially equal to the number of times from the point L to the point R without any particular cause. In principle, the stir-frying state of the stirrer from the point R to the point L is equivalent to the stir-frying state of the stirrer from the point L to the point R, each stir-frying process is a stirring process, and meanwhile, the raw materials which are pushed away from the central area by the stir-frying in the last time are pushed back to the central area again to form perfect matching. We refer to this stir-frying method as "R- -L" stir-frying method for short.
How do the blender achieve the above-described motion or stir-fry? The embodiment of the invention provides four basic schemes.
The first solution is the overall movement of the agitator. For example:
1. the stirrer rotates clockwise from the right edge area of the pot body to the central area of the pot body by clinging to the surface of the pot body, and pushes the food on the right side of the pot body to the central area of the pot body. Upon reaching the central area, the blender is lifted upward so that the blender bottom rail disengages the food item. This continues to rotate the agitator clockwise but does not push the food further to the left.
2. As the stirrer continues to rotate to the left edge region, the stirrer as a whole descends so that the stirrer again clings to the pan body, and then the stirrer rotates counterclockwise pushing the food to the left of the pan body toward the center region. The agitator is then entirely lifted so that the agitator bar disengages the food item so that the food item is not pushed away from the central area as the agitator continues to rotate counterclockwise. When the stirrer continues to rotate to the edge area on the right side, the stirrer integrally descends, so that the stirrer is tightly attached to the pot body again.
3. Repeating the steps 1 and 2 to complete the stir-frying effect.
The stirrer is a whole all the time in the working process, the practical application also shows that the whole movement of the stirrer is a theoretically feasible, practical and feasible scheme, and the realization device of the stirring and frying scheme is very effective, concise and practical and can be used as a first choice. When the rotating shaft of the stirrer is arranged outside the pot body, the rotating shaft of the stirrer needs to occupy a certain hole space when the stirrer moves integrally, and the hole can be sealed by adopting a wafer. When the rotating shaft of the stirrer rotates towards the inside of the pot body, no hole space exists on the pot body or the pot cover. And the proper design of some pot covers is matched, so that the frying and the food holding can be realized simultaneously.
The second scheme is that the vertical rod of the stirrer can stretch out and draw back. For example:
1. the stirrer rotates clockwise from the right edge area of the pot body to the central area of the pot body by clinging to the surface of the pot body, and pushes the food on the right side of the pot body to the central area of the pot body. After reaching the central area, the vertical rod of the stirrer contracts, so that the vertical rod is shortened, and therefore the cross rod of the stirrer leaves the surface of the pot body to be lifted upwards, and the cross rod of the stirrer is separated from food. Thus, the agitator continues to rotate clockwise but does not push the food further forward.
2. As the stirrer continues to rotate to the edge region on the left, the vertical rod of the stirrer extends, causing the horizontal rod of the stirrer to descend and re-cling to the pan body, and then the stirrer rotates counter-clockwise, pushing the food to the left of the pan body toward the center region. At this time, the vertical rod of the stirrer contracts, so that the vertical rod is shortened, the horizontal rod of the stirrer lifts up after leaving the surface of the pot body again, the horizontal rod of the stirrer is separated from food, and the food cannot be pushed away from the central area when the stirrer continues to rotate anticlockwise. When the stirrer continues to rotate to the edge region on the right, the vertical stirrer rod extends, so that the horizontal stirrer rod descends and is attached to the pot body again.
3. Repeating the steps 1 and 2 to complete the stir-frying effect.
The third solution is that the vertical rod of the stirrer can be bent. For example:
1. the stirrer rotates clockwise from the right edge area of the pot body to the central area of the pot body by clinging to the surface of the pot body, and pushes the food on the right side of the pot body to the central area of the pot body. After reaching the central area, the vertical rod of the stirrer bends to shorten the vertical rod, so that the horizontal rod of the stirrer leaves the surface of the pot body to be lifted upwards, and the horizontal rod of the stirrer is separated from food. Thus, the agitator continues to rotate clockwise but does not push the food further forward.
2. When the stirrer continues to rotate to the edge area on the left side, the vertical rod of the stirrer is straightened again by bending to be lengthened, so that the horizontal rod of the stirrer is tightly attached to the pot body again, and then the stirrer rotates anticlockwise to push food on the left side of the pot body to the central area. At this time, the vertical rod of the stirrer contracts, so that the vertical rod is shortened, the horizontal rod of the stirrer leaves the surface of the pot body again and is lifted, the horizontal rod of the stirrer is separated from food, and the food cannot be pushed away from the central area when the stirrer continues to rotate anticlockwise. When the stirrer continues to rotate to the edge area on the right side, the vertical rod of the stirrer is straightened again and lengthened by bending, so that the horizontal rod of the stirrer moves downwards and is tightly attached to the pot body again.
3. Repeating the steps 1 and 2 to complete the stir-frying effect.
A fourth option is that the agitator bar can be rotated. For example:
1. the cross bar of the stirrer is in a sheet shape. The stirrer rotates clockwise from the right edge area of the pot body to the central area of the pot body by clinging to the surface of the pot body, and pushes the food on the right side of the pot body to the central area of the pot body. After reaching the central region, the beater bar rotates, forming a bar front end that lifts upward away from the pan body surface, causing the beater bar to disengage from the food. Thus, the agitator continues to rotate clockwise but does not push the food further forward.
2. As the stirrer continues to rotate to the left edge region, the stirrer bar rotates so that the stirrer bar is again snug against the pot, and the stirrer then rotates counter-clockwise, pushing the food to the left of the pot toward the center region. At this point, the beater bar rotates so that the beater bar is lifted back off the pan surface and the beater bar is disengaged from the food so that the food is not pushed away from the central area as the beater continues to rotate counter-clockwise. When the stirrer continues to rotate to the right edge region, the stirrer rotates back to the original shape, so that the stirrer cross rod descends and clings to the pot body again.
3. Repeating the steps 1 and 2 to complete the stir-frying effect.
Obviously, to accomplish the above function, the mixer of the present invention will not be a simple mixer, which is much more complex than conventional mixers. For better description, the stirrer of the present invention is referred to as a stirrer module or a stirrer system, and may be divided into two parts, namely a stirrer and a stirrer auxiliary module (or a stirrer auxiliary device, or a stirrer driving device), which are closely related and sometimes not strictly limited (as the vertical rod and the horizontal rod of the stirrer are not strictly limited, or the heating area of the pot body is not strictly limited), but the part rotating in the pot body, which is simpler and has more similarity to the traditional stirrer is generally referred to as a stirrer, and the rest part driving the stirrer is referred to as a stirrer auxiliary module. Or, the stirrer auxiliary module is used for driving the stirrer, and the stirrer auxiliary module is used for driving the stirrer. However, in some general descriptions, the stirrer is still used instead of the stirrer module or the stirrer system, so as to be worrisome but not ambiguous, and when the stirrer does not include the stirrer auxiliary module, the stirrer module is degraded into the stirrer. The evolution relationship is as follows:
this will be explained in detail with reference to fig. 5J. In describing the working principle of the stirrer and the driving module in detail, in order to avoid ambiguity, the invention sometimes uses the stirrer blade, the vertical rod of the stirrer, the horizontal rod of the stirrer and the like to embody the stirrer in the pot body.
It is obvious that various combinations of the four schemes can also achieve the purpose of stir-frying, such as the combination of the first scheme and the second scheme, the combination of the first scheme and the third scheme, the combination of the first scheme and the fourth scheme, and the combination of the first scheme, the second scheme, the third scheme and the fourth scheme, and the like. A specific example is the first and third combinations: the whole motion of the stirrer is combined with the bending of the vertical rod of the stirrer. The same solution can also be applied repeatedly to the stirrer, for example, by bending the vertical rod of the stirrer twice. For simplicity, however, the present invention generalizes the multiple stirrer bends to stirrer bends. The stirrer integrally moves for many times to integrally move in the same way; the stirrer blade is stretched and contracted for a plurality of times until the stirrer stretches and contracts, and the stirrer rotates for a plurality of times after the stirrer rotates. In these cases, the present invention has been considered.
The rotation of the cross rod of the stirrer and the bending of the vertical rod of the stirrer can be seen from the back and can be classified into the same type, and the cross rod of the stirrer and the vertical rod of the stirrer are not different in essence. Therefore, when the invention is not explained, the rotation of the cross bar of the stirrer blade is summarized to the bending of the stirrer blade, so that the bending of the stirrer blade and the rotation of the cross bar of the stirrer blade are also used as the scope of multiple bending of the stirrer.
The blade edge of agitator can install high temperature resistance soft material, makes to laminate more between the agitator and the pot body like this, and the agitator is difficult for the fish tail pot body, keeps certain tolerance redundancy. Several rows of saw teeth can be arranged on the soft material in a staggered mode, so that a part of liquid can flow through the saw teeth, but cooking raw materials cannot pass through the saw teeth, a part of grease is reserved on the surface of the pot body, and the effects of lubrication and heat dissipation can be achieved. The most common soft material that is resistant to high temperatures and non-toxic is silica gel.
The redundancy of the agitator may also be achieved by allowing the vertical or horizontal bars or the blades perpendicular to the horizontal bars to be able to flex resiliently to some extent.
The stirrer can be arranged on the pot body and the pot cover. Or is arranged outside the pot body/the pot cover and then transferred into the pot body when needed. A cooking machine can be equipped with one or more stirrers, for example two orthogonal stirrers mounted on the body, or stirrers mounted on the body and lid, respectively.
The method of the invention is irrelevant to the concrete shape of the stirrer, for example, the stretching of the vertical rod of the stirrer can be popularized to the stretching of the stirrer, the bending of the vertical rod of the stirrer can be popularized to the bending of the stirrer, and the rotation of the cross rod of the stirrer can also be regarded as the rotation of the front end part (the part close to the pot body) of the stirrer, which are all in the protection scope of the patent. However, for purposes of describing the present disclosure, a specific agitator must be selected for display. In particular, a stirrer in an intelligent cooking machine incorporating the present invention is prototype in the shape of a bowless bows. The stirrer has small section line diameter, is shaped like a 'one-bar', and has simple structure. However, it has been analyzed in the background section that the direct use of such a stirrer does not allow for a good stir-frying function. According to the stir-frying method disclosed by the invention, revolutionary breakthrough innovation is carried out on the stirrer, the stir-frying problem which puzzles the intelligent cooking machine is perfectly solved for the first time, and the stir-frying method has great significance for the development of intelligent cooking all over the world. The stirrer device not only meets the stir-frying requirement of the intelligent cooking machine, but also keeps the characteristics of conciseness and smallness of a common stirrer, and has the following outstanding advantages:
1. the stirrer and the cooking machine thereof are not easy to store dirt and facilitate cleaning when in work.
2. The stirrer is characterized in that the blades of the stirrer span the surface of the pot body, and when the stirrer rotates along with the pot body, raw materials in the pot body, which are contacted with the stirrer, can be simultaneously driven, so that the efficiency is high, and the driving mechanism of the stirrer is simple.
3. The stirrer still keeps the characteristics of simplicity and smallness of the stirrer and can be tightly attached to the surface of the pot body, and the diameter of the cross section line of the stirrer can be made smaller, so that the feeding of cooking raw materials into the pot body cannot be influenced even if the stirrer is arranged in the pot body.
4. The stirrer can be arranged on the cooker body or the cooker cover, and the cooker cover can still work when being covered, so that the cooker cover is prevented from moving back and moving out of the stirrer, and the structure of the whole cooking machine is greatly simplified. Meanwhile, the pollution of cooking oil smoke to the auxiliary driving mechanism of the stirrer and the auxiliary driving mechanism of the cooker cover is avoided.
5. The stirrer can stir and fry well, and the opening of the cooking pot can be large, so that the feeding is convenient.
6. The stirrer of the invention is skillfully combined with the cooking pot to realize the holding of cooking raw materials, and the matching function of the stirrer and the pot body is fully exerted.
7. The stirrer still keeps the rod-shaped characteristic of the conventional stirrer on the premise of realizing the stir-frying function. Therefore, the stirrer can be made into a hollow shape and provided with small holes, so that the stirrer sprays water and gas to achieve the purposes of cleaning the pot body and the like, or the rice washing water in the electric cooker is discharged out of the cooking pot. The stirrer can be regarded as a wire when the principle of the invention is discussed, and the stirrer can be made into a hollow pipeline in practical application.
8. A module structure of a cordless stirrer can well give consideration to feeding and stirring.
By adopting the scheme of stir-frying by the stirrer, the shape of the pan body is also restricted by the stirrer, namely the pan body and the stirrer rotate around the axis to form an enveloping surface which is similar. Of course, the actual pan body needs to take friction, machining tolerance, functional design and other factors into consideration, so that the theoretical pan body and the actual pan body have some local differences, for example, the pan body shape slightly deviates from the rotating envelope line of the stirrer due to the fact that a flexible material is arranged at the front end of the cross bar of the stirrer. None of which affect the benefit of this patent.
The novel stirrer can be matched with the pot body and the pot cover to obtain a novel stirrer, such as a dough mixer and a salad stirrer. The stirrer is provided with a heating device which is a novel cooking pot, such as a simple frying pot, an electric cooker, a bread maker, a soybean milk machine, a coffee machine and the like. The cooking pot is matched with a time-sharing feeding device, an automatic containing device, an Internet of things recognition device, an operating system and an Internet module to form an intelligent cooking machine. Conversely, such intelligent cooking machines are considered to be a complete set, some of which may constitute a blender (e.g., dough mixer), a cooking pan, a bread maker, etc., respectively, and when so indicated, these may be referred to simply as cooking machines. The beater of the present invention can also be used as a washing machine, for example for washing vegetables, clothes, etc.
The novel stirrer can perfectly stir and stir the food in the pot body, the novel stirrer becomes a novel stirrer by combining the pot body, the pot body of the stirrer becomes a cooking pot with a stir-frying function by being provided with the heating device, and the novel stirrer is called an intelligent cooking machine by being matched with various feeding devices.
The heating of the pot body can be realized by installing an electric heating wire at the bottom or an induction coil of an induction cooker, and the heating body can be made into a curved surface shape at the bottom of the pot body. The pot cover can also be provided with a heating device, and even the stirrer can also be provided with a heating device. Obviously, in addition to the heating wire and the induction cooker, the cooking machine can also employ other heating means such as light wave heating, microwave heating, and the like.
The pot body is rotated by about 90-120 degrees to contain food in the pot body or pour out the water for washing the pot, and the food falls out of the pot body from the opening and is contained in a bowl at the lower part of the pot body by the aid of the gravity of the food and the pushing of the stirrer.
The following are some important descriptions of the present invention:
1. in order to achieve perfect stirring and stir-frying of the food in the pan body by the stirrer, the rotation of the stirrer module around the module rotating shaft 61 and the overall movement of the stirrer should be accomplished by two independent driving devices, and only then can a complete set of stirring and stir-frying modes be obtained, which is the reason called "perfect" stirring and stir-frying. In some practical imperfect driving, there may be a structure with only one driving device to complete two actions (the rotation of the stirrer module around the module rotating shaft 61 and the integral movement of the stirrer), and such stir-frying mode is certainly a stir-frying subset, and perfect stirring and stir-frying cannot be performed. In the same reason, in order to realize perfect stirring and stir-frying of food in the pot body by the stirrer, the rotation of the stirrer module around the module rotating shaft 61 and the stretching of the vertical rod of the stirrer are completed by two independent driving devices, the rotation of the stirrer module around the module rotating shaft 61 and the bending of the vertical rod of the stirrer are completed by two independent driving devices, and the rotation of the stirrer module around the module rotating shaft 61 and the rotation of the horizontal rod of the stirrer are completed by two independent driving devices.
2. The patent discloses a mode for solving the problem of cooking stir-frying, which is essentially capable of independently controlling the front end of a stirrer to be in contact with a pot body or leave the pot body at any required position, for example, the front end of the stirrer can be in contact with the surface of the pot body all the time; the pot body can be contacted at a required position, the contact time can be controlled, and then the pot body is separated from the required position. The contact and separation of the stirrer from the pan body is based on the quantity, characteristics and cooking specifications of the cooking ingredients. The front end of the stirrer contacts the pot body at the same position and leaves the pot body at the same position, but the rotating speed of the stirrer is different or the bending speed of the vertical folding rod (the rotation of the cross rod and the like) of the stirrer is different, and the motion track of the front end of the stirrer is also different. The stirrer prior to the present invention, although it was also possible to have the stirrer contact or leave the pan surface, the point of contact or point of departure was not controlled, and the trajectory of the stirrer front was the same whether the stirrer rotation rate was fast or slow. Therefore, the outward stir-fry mode of the present invention indicates the direction for searching for other types of stirrers, and other types of stirrers adopting the stir-fry method of the present invention are also within the protection scope of the present invention.
3. The claims of the present invention are directed to the movement of the stirrer with respect to the pan (the pan is stationary), and these movements can also be achieved by the movement of the pan with respect to the stirrer, both of which are essentially the same and are within the scope of the present invention.
4. The invention fully applies the gravity principle, so that the rotation axis 61 of the stirrer module of the external stir-frying stirrer system consisting of the stirrer 6 and the stirrer auxiliary module 7 can be between 0 and 90 degrees, and the effect is better between 0 and 60 degrees, but the rotation axis of the stirrer of the invention is preferably in the horizontal direction. On the other hand, while the open plane of the inventive pan can be in the range of generally parallel to perpendicular, i.e., 0 to 90, with the agitator module shaft 61, the open plane of the inventive pan is also preferably horizontal or near horizontal.
In contrast, the rotating shaft of the existing cooking machine (stirrer with heating function) is positioned in the vertical direction, so that the stirrer can throw food to the edge of the pot body when rotating, the food stirring effect is seriously affected, and the stirrer only slides over the bottom of the pot body and cannot turn over the cooking raw materials fully, so that the stirring effect is poor.
In principle, if a conventional stirrer is used and the rotating shaft of the stirrer is in a horizontal position, the stirrer or the cooking machine cannot work normally if the opening plane of the pot body is also horizontal, because the stirrer pushes food out of the pot body when working, only the cooking machine of the invention can use the stirrer with the horizontal rotating shaft to distribute the cooking pot with the opening plane.
In practical application, the rotating shaft of the stirrer module and the opening of the pot body are preferably horizontal and have no influence on a little inclination, for example, the inclination angle is basically not different within 30 degrees and can still be used within 30-60 degrees. A stirrer rotation axis of more than 60 ° gradually worsens the stirring effect, and when it is equal to 90 °, the transition is made to the case of fig. 2F and fig. 3B (θ ═ 90 °). Fig. 3A, 3B, 3C, 3D, 3E, and 3F illustrate details thereof.
5. The blender system of the present invention (including the blender and the blender assist module) preferably utilizes a blender crossbar (or portion of the blender blade opposite the axis of rotation of the blender module) for blending.
6. Because the intelligent cooking machine is used for replacing manual cooking, if the cooking machine cannot solve the problem of simulating manual food stir-frying, the scheme of the cooking machine cannot become a better scheme of the intelligent cooking machine. That is to say, simulating manual stir-frying is a key and core problem for realizing the intelligent cooking machine.
It should be noted that the subsequent patents of the present inventor/claimant relating to the stirrer and the cooking machine are related to each other so as to save some description of the same parts, especially considering the case that a plurality of patents are applied almost at the same time.
The following describes embodiments of the present patent with reference to the drawings.
First, a schematic diagram of a stirrer and a stirrer according to an embodiment of the present invention will be briefly described with reference to fig. 1A and 1B.
FIG. 1A is a schematic view of a universal mixer. The stirrer consists of a rotating shaft J1 and a blade J2. To increase the rotational stability of the agitator, the agitator shaft J1 typically has two shaft terminals J1a, J1b, and in particular instances may have only one. The blade J2 is installed on the pivot J1, and the pivot J1 drives the blade J2 to rotate, and the rotation axis is J5. While FIG. 1A shows a blade J2 in solid lines, there may be multiple blades on a typical blender, as shown by blade J2v in phantom.
The cross-section of the vessel corresponding to agitator shaft J1 (i.e., the cross-section perpendicular to the agitator axis) is a circle or portion of a circle, and the leading end J3 of agitator blade J2 is attached to the agitator vessel, so that the distance from agitator axis J5 to leading end J3 is the distance from agitator axis J5 to the vessel, and the radius of the vessel at that cross-section. The length of the agitator spans both ends of the vessel with its edge J4 abutting the end faces of the vessel.
FIG. 1B is a schematic illustration of a stirrer according to an embodiment of the present invention, which is a simplification of FIG. 1A: the central part of the stirrer, namely the rotating shaft Q1 and blades near the rotating shaft are removed, and only the rotating shaft terminals Q1a and Q1b at the two ends are left. The remaining blade Q2 is divided into 3 pieces, i.e., left and right end blades Q2a and Q2b, and a transverse blade Q2 c. Sometimes, for the sake of image, the left and right blades Q2a, Q2b of the stirrer are called vertical rods, and the transverse blade Q2b is called a transverse rod. At least one of the left and right vertical bars Q2a, Q2b is present to support the cross bar Q2 b. In the special case, the vertical bar Q2a/Q2b is in the middle, see later fig. 5G and 5I. The front end Q3 of the blade is attached to the front end of the pan body; the outer sides Q4a and Q4b of the vertical stirrer bars Q2a and Q2b are attached to both end faces of the container. In the typical schematic, the cross bars span both sides of the pan body. In atypical applications, there may be a plurality of agitators covering both sides of the pan (e.g., two left and right agitators covering the cross-section of the pan).
The problems inherent in the stirrer are explained below with reference to fig. 2A, 2B, 2C, 2D, 2E, and 2F.
Fig. 2A is a schematic view of a "stirrer" composed of the stirrer 6 and the cooking pan 1. Generally, the agitator includes a rotating shaft and a blade, and the front end of the blade is in contact with the surface of the vessel. Referring to fig. 1A and 1B, the agitator 6 is in the shape of a bowstring-free bow, and the blade is composed of parallel vertical rods 612a and 612B and a front end cross bar 613 of the blade, and has support shafts 611A and 611B (at least one support shaft 611A or 611B) on both sides, and rotates about the axis 61. Point B is the central point of the bottom of the pan body 1. Obviously, in practical application, the envelope surface generated by the rotation of the pan body 1 and the stirrer 6 is consistent, and the pan body and the stirrer are attached to each other. The area where the cross bar 613 is located is the main heating zone of the pan.
Fig. 2A also shows that the outer edge 613a of stirrer 6 in contact with the pan body may be non-metallic, for example, a silicone rubber with elasticity, high temperature resistance and no toxicity. The processing precision of relevant parts (such as the stirrer 6) can be reduced, the installation tolerance assembly between the stirrer 6 and the pot body 1 is reduced, and the effect that the stirrer 6 can be tightly and smoothly contacted with the pot body 1 is obtained.
Fig. 2B is a cross-sectional view perpendicular to stirrer axis 61. The stirrer 6 is observed to rotate clockwise from point a to B-C-D to stir the food 18. Depending on cooking requirements, the heating zone of the material is primarily between ABC, and therefore, it is required that the material 8 should remain in the middle region between ABC during cooking and stirring. Whereas the CD and AF areas are the more distant edge areas.
Fig. 2C shows that the stirrer 6 does push the food 18 towards the central region point B while the stirrer 6 rotates from point a to point B. But when rotated from point B to point C, pushes the food from point B away from the center area from point B to point C. When the mixer is at point C, the problem of pushing food away from the center point cannot be resolved by counter-rotation of the mixer 6 from point C, since the food is scattered from both the left and right sides of the mixer. Fig. 2C also shows that the stirrer cannot work normally even if the cross section of the pot body 1 is semicircular. Because if stirrer 6 continues to rotate clockwise at point C to point D, some food items such as 18C may fall into pan body 1, but some other food items such as 18a, 18b may leak out of the pan. The stirrer pushes the cooked food out of the region where the oil and water 18w is located, which is disadvantageous for cooking.
Fig. 2D in order to solve the problem of overflowing of ingredients in fig. 2C, the opening of the cooking pan is raised to move from point D to point S, so that the problem of overflowing of food is greatly improved (but not completely solved), and there is a new problem that cooking ingredients are stuck in the region from point C, D, S, which makes cooking undesirable. In addition, the opening 21 at the point S is small, which causes inconvenience in pouring or pouring the cooking materials into or out of the cooking pan. There is also a problem in that the volume of the cooking pot becomes large.
How does the upper part of the pot body 1 expand? Fig. 2E adds the skirts of 1xa1 and 1xa2, and it is desirable to make the upper portion of the cooking pan larger to solve the overflow problem. As can be seen from fig. 2E, although the overflow problem is solved, the ingredients are brought to a higher position and the remaining ingredients 181 and 182 are not accessible to the whisk 6, so that the ingredients 181, 182 cannot be cooked properly and cannot be stirred into the dish by the whisk 6.
There are also a number of combinations and modifications of the stirrer and the cooking pan, but all suffer from the inherent disadvantages of the stirrer construction described above, not to mention here. For this reason, the use of a stirrer in a smart cooking machine is limited. It can be seen that the solution using a stirrer presents a number of problems which are difficult to reconcile, known as the intrinsic problem of the stirrer.
How will the axis of the agitator change from horizontal to vertical? The simple cooker in the majority of the current market is of such a structure, the stirrer moves horizontally, and fig. 2F is a schematic diagram and comprises: the pot body 1h and the stirrer 6h rotate around the vertical axis TB to cook raw materials 18. Although the pan 1 and the stirrer 6h can be designed in various shapes, the greatest problem with this stirrer is that due to centrifugal forces, the cooking material 18 tends to gather on the outer side wall of the pan 1h away from the axis TB, and therefore the stirring effect is poor. To avoid centrifugal forces, the pan body edges are usually very steep, typically in the shape of a pressure cooker, making it difficult to pour out the food. Another significant drawback of horizontal mixers is the inability to adequately turn the food items over, and most food items or food items are difficult to adequately mix when they are large, except for small food items or food items.
Fig. 3A, 3B, 3C, 3D, 3E, 3F are explanatory views of the drum-type cooking pan with food stuck on the pan body, and explanatory views of the angle between the rotation shaft of the stirrer and the horizontal plane, and the angle between the opening of the pan body and the horizontal plane.
The pan body in figure 3A is a simplified scheme of a roller type in patent CN2448232 (the edge of the pan body is changed into a right angle from arc transition), but the integral rotating shaft 21 of the pan body is added so as to be convenient for putting and pouring food. The pan 1, the stirrer 6, the pan opening 11 are placed on the side, and the stirrer 6 has only one rotating shaft 611, the rotating axis 61. The main disadvantages of this form are as described above two-fold: 1) the food 183 may stick around the pot body, and 2) it is inconvenient to pour and hold the raw materials.
Referring to FIG. 3B, the pan body is tilted at an angle θ about the rotation axis 21, which partially reduces sticking of the food 183 to the side of the pan body 1. The disadvantage is that there is still a lot of food leaving the heating zone 18 w.
Fig. 3C shows a food-pouring mode, in which the pot is rotated downward by a rotation angle phi about the rotation axis 21 so that the opening 11 is inclined downward to pour out the food. Since the food is poured out in a direction different from the rotating direction of the stirrer, the force of the stirrer is not applied when the food is poured out. In addition, in order to pour out food in the pan body, the pan body swing angle is far larger than that of the existing domestic frying pan, so that more working space is occupied. Reference alignment is followed in figure 8.
It can be seen that the above scheme still fails to solve the problem of stir-frying the cooking materials in the household cooker, the inherent disadvantages of the stirrer still exist, and the aeipathia of the stirrer is very stubborn.
It will be seen later that the stirring problem of fig. 3A-3C (the problem of pouring in/out food still exists) can be solved with the present invention, which is schematically illustrated in fig. 3D, when the new stirrer is composed of a stirrer 6e and a stirrer aid 7e, called stirrer module. Stirrer rotating shaft 611e, its axis 61e, opening 11e of pot 1e, pot tilting rotating shaft 21e, pot heater 101 e.
Fig. 3E and 3F further illustrate fig. 3D and 2F, i.e. in the extreme position in which the stirrer shaft 61 is at an angle of 90 ° to the horizontal. In the figure, a pot body 1 and a pot cover 2. The feeding box 14k can be arranged on the pot cover 2, cooking raw materials are placed in the feeding box 14k, and when the feeding is needed, the bottom plate 14k1 at the lower part of the feeding box is opened, and the cooking raw materials fall into the pot body. The feeding mode is mainly used for feeding irregular cooking raw materials. Of course, other cooking ingredients such as egg liquids can be dosed as well. The bottom panel 14K1 also has various modes, represented by a bottom panel opening mode. Such feeding is also disclosed in patent nos. CN2448232 and CN1364436, but the stirrer is different.
Fig. 3E shows the stirrer on the lid 2, the stirrer shaft 611a, the vertical stirrer rod 612a1/612a2 and the stirrer cross bar 613 a.
FIG. 3F shows the stirrer on the pot 1, the stirrer shaft 611b, the stirrer vertical rod 612b and the stirrer cross rod 613 b. Fig. 3F is also the case of fig. 3D when the agitator shaft is perpendicular to the horizontal.
Obviously, stirring can be achieved, but the effect of stirring is not ideal because the cooking raw materials cannot be sufficiently carried away from the bottom of the pot body. Comparing the embodiments shown in FIG. 5A, FIG. 5B, FIG. 5C, FIG. 5D, FIG. 5E, FIG. 5F, FIG. 5G, FIG. 5H, FIG. 5I, FIG. 5J, FIG. 5K and FIG. 14, it can be seen that the two embodiments are superior.
In addition, convenience is also deteriorated. For example, in fig. 3E, if the cooking materials are put into the pot body 1 first, the pot cover 2 is not tight due to the possibility that the vertical rod 612a2 of the stirrer presses on the cooking materials. This drawback causes the convenience of the agitator to be relatively deteriorated. The solution is to arrange the feeding box 14k on the pot cover 2, and feed the materials after closing the pot cover 2. Although the feeding problem does not exist in the figure 3F, the water leakage problem at the bottom of the pot body exists, and the convenience is also poor.
Fig. 3A, fig. 3B, fig. 3C, fig. 3D, fig. 3E, fig. 3F illustrate further fig. 2F, that is, different pan bodies and pan covers can be selected with the stirrer of the present invention as a core. The stirrer and the cooking pan thereof of the present invention can be used in fig. 2A, fig. 2B, fig. 2C, fig. 2D, fig. 2E, fig. 2F, fig. 3A, fig. 3B, fig. 3C, fig. 3D, fig. 3E, fig. 3F and other application scenarios. In short, the invention still has the effect of the relevant claims, whether the stirrer rotating shaft and the opening surface of the pot body are horizontal, inclined or vertical. The stirrer shaft and the open face of the lid are combined with each other, for example, horizontal-horizontal, inclined-inclined, horizontal-vertical, vertical-horizontal, vertical-vertical. However, in general, the present invention provides for the horizontal position of the axis of rotation of the agitator module/the plane of the pan opening to be selected.
Fig. 4A and 4B are schematic diagrams of the rotary joint integrated conductive slip ring used in the present invention, including fig. 4A and 4B. As shown in fig. 4A, fluid is input at the rotary union 740 from the side input union 742 and output from the rotary conduit 751. Although the conduit 751 is moving, communication is maintained between the conduit 751 and the input coupling 742 at all times. It is obvious that the guide tube 751 can be directly driven to rotate. The present invention drives the motion of the catheter via the shaft 750 for many purposes. The conductive slip ring 69 serves to transmit an electrical signal, which is input from an external terminal 691 and output from a terminal 692 coupled to the guide tube 751, to the member which rotates. The electrical signal terminals 691 and 692 remain connected at all times by the conductive slip ring 69, regardless of the rotation of the conduit 751. When the rotary joint and the conductive slip ring are used simultaneously, the rotary joint and the conductive slip ring can be integrated together to form a rotary joint and conductive slip ring module. The invention can adopt the mode by default at the places where water and electricity are needed to be supplied to the rotating part.
Fig. 4B is a simplified diagram, and for the sake of simplicity, the "rotary joint and conductive slip ring" 702 is hereinafter simply referred to as "rotary joint" 702, and water 7p, gas 7f, and electric signal 7c are input from the combination joint 706 and output from the rotary terminal 611. Sometimes for simplicity, when functioning as a swivel, is referred to as swivel 702; when functioning as a conductive slip ring, is referred to as a conductive slip ring module 702.
The "rotary joint and slip ring module" is used in the schematic diagrams of the embodiments of fig. 12A and 12B and fig. 13A and 13B. Likewise, for the sake of brevity, the bearing 103 and the conductive slip ring 104 in fig. 12A, 12B and 13A, 13B may also be integrated together, which may be referred to as a "bearing and conductive slip ring module". Sometimes, for the sake of simplicity, when it functions as a bearing, it is called a bearing module; when functioning as a conductive slip ring, is referred to as a conductive slip ring module.
Fig. 5A, 5B, 5C, 5D, 5E, 5F, 5G, 5H, 5I, 5J, 5K are schematic diagrams illustrating the principle of the stirrer and the cooking pan. Fig. 5A, 5B, 5C, 5D, 5E, 5F, 5G, 5H, 5I, 5J, 5K include: a cooking pan 1, a pan cover 2 and a stirrer 6. The stirrer 6 moves about its axis of rotation 61. Although the method of the present invention is not related to the shape of the stirrer, a concrete stirrer is required for the description as an implementation device of the stir-frying method of the present invention. A basic model of the mixer of the present invention is shown in fig. 5B, wherein the shafts 611a and 611B are provided at the two ends, or in some cases, only one shaft 611a or 611B, which is also referred to as shaft 611. The agitator shaft 611 rotates to drive the agitator blades to rotate. The stirrer blade is divided into a vertical rod 612 and a horizontal rod 613, and the stirrer 6 can be regarded as bilaterally symmetrical in the description and the schematic drawing without loss of generality, so that the pot body 1 and the pot cover 2 corresponding to the stirrer are also bilaterally symmetrical, the central point B of the lower part of the pot body and the symmetrical center of the upper part of the pot cover 2 are points T. The asymmetric stirrer does not affect the principle of the invention and the claims.
In fig. 5A, the stirrer 6 is shown in an abstract model, and the vertical rod 612 and the horizontal rod 613 of the stirrer are tightly attached to the inner surface of the pot 1, so that the stirrer 6 is separated from the pot 1 only for the sake of clarity.
In fig. 5A, 5B, 5C, 5D, 5E, 5F, 5G, 5H, 5I, 5J, 5K, the vertical rod 612 and the cross rod 613 of the stirrer 6 are clearly defined, the vertical rods 612a and 612B are perpendicular to the axis 61, and the sides 112a and 112B of the pot body corresponding to the vertical rods 612 are also vertical, so that the side of the pot body where the cooking material does not stay is easy to fall into the bottom 113 of the pot body; the cross bar 613 is parallel to the axis 61 and crosses both ends of the pan body 1, so that all the ingredients can be stirred at one time, and therefore the efficiency is high. Because the agitator bar 613 is attached to the pan bottom 113, the bottom profile 113 of the pan 1 is also a straight line.
The lid 2 in fig. 5A is lower in height than the body 1, which may be a consideration for a compact design.
Fig. 5A also shows the manner of feeding the irregular cooking material, irregular cooking material 142 is placed in magazine 141, and multi-link system 143 is rotated to pour the cooking material in magazine 141 into pan 1.
The vertical bars 612 and the cross bar 613 in fig. 5B are not clearly defined. In general, the vertical agitator shaft 612 may be straight or curved, but generally oriented away from the axis of rotation of the agitator; the agitator bar 613 may also be straight or curved, but generally oriented transversely. The vertical rods and the horizontal rods are added to span the pot body 1. In real life, the main food gathering area and the heating area of the cooking pan are within the range of the cross bar 613, and the rule can roughly determine the limits of the vertical bar and the cross bar. The corresponding points of the junction points of the vertical rods and the transverse rods on the pot body are J points and K points, the angle of the connecting line of the J points or the K points and the intersection point of the rotating shaft of the pot body is beta, and in the design of the pot body 1, the beta is generally selected to be more than 60 degrees, so that the cooking raw materials are not easy to stay on the side surface of the pot body but slide to a central heating area near the B point at the bottom of the pot body.
The lid 2 of fig. 5B may be different from the general lid 2 of fig. 5A, but is an extension of the body 1. In fig. 5B of the present invention, the pot body 1, the pot cover 2 and the pot cover 11 are constructed as follows: when the stirrer 6 rotates for a circle, the front end of the stirrer 6 forms a closed enveloping surface, the pot body 1, the pot cover 2 and the pot cover 11 can respectively take a part of the enveloping surface, and when the pot covers 2 and 11 are covered, the pot body 1, the pot cover 2 and the pot cover 11 can be sealed. The pot body 1, the pot cover 2 and the pot cover 11 can rotate together around the axis 61 of the rotating shaft of the stirrer, and the pot cover 2 and the pot cover 11 can be opened independently. The body 1 and lid 2 can also be rotated about other axes, for example about axis 21, the axis 21 being horizontal and perpendicular to the stirrer axis 61. The structure of the pot body and the pot cover breaks the boundary of the pot body and the pot cover, so that the invention is more concise in description and some schematic drawings can be omitted. The opening plane of the pan body and the rotating shaft of the stirrer form different combinations, and most typically, the opening plane of the pan body is parallel to the rotating shaft of the stirrer, or the opening plane of the pan body is vertical to the stirrer. The plane of the opening of the pan body is between parallel and perpendicular to the other conditions of the stirrer, so we only consider the two conditions of parallel and perpendicular which are the most different. It can be seen that although the focus of the present invention is on the selection of the lid 2, this provides further advantages to the cooking apparatus of the present invention. But other various forms of lids are within the scope of the novel mixer of this patent. In addition, the axis 21 and the like do not influence the protection content of the novel stirrer of the patent.
FIG. 5B also shows that when the agitator shafts 611a/611B are outward and the agitator module is fixed or driven by the shafts at either end or end of the agitator module, the agitator module is "bowless" regardless of whether the agitator is supported on the pan body, the pan cover, or the outside of the pan body.
Figure 5C is a cross-section perpendicular to stirrer axis 61 and containing a pan body center point B and a pan lid center point T. Cooking ingredients or food in short 18. With the previous conventional stirrer, it corresponds to a cross section of the pan 1 that is circular or a portion of a circle. The cross section of the pot body corresponding to the novel stirrer can be in other shapes, such as an oval shape. For simplicity, the invention is illustrated with a circular cross-section. A and C are two points on the pot body respectively, and according to daily experience, a heating area of the cooking pot and cooking raw materials are mainly concentrated between A and C.
In fig. 5C, the lid 2 can be opened and closed, and the rotation axis 20 can be parallel to the stirrer rotation axis 61. The lid 2n can also be lifted and opened upward. The pot cover 11 is positioned at the axial line position of one end of the stirrer 6, an opening is formed in the pot body after the pot cover 11 is opened, and cooking raw materials can enter and exit the pot body 1 from the opening, namely the side surface of the pot body is opened. It can be seen from fig. 5B that a special case of a side opening is included. For the sake of brevity, the two designations of the lid 11 and the opening 11 are commonly referred to.
As mentioned above, when the pot cover 2, 11 is covered, although the pot body 1 can be sealed, the stirrer 6 still can make the cooking materials 18 stick on the pot cover 2 when stirring, and thus is still not a perfect solution.
Fig. 5D shows that the shafts 611p and 611q of the stirrer 6 of the present invention may also be inward, for example, attached to the lid 2 or attached to other mechanisms, and the relative design of the outward shafts of the stirrer may be moved as well, without affecting the applicability of the present invention.
Obviously, as described in the background, perfect stir-frying is not possible with the stirrers of fig. 5A to 5D directly. The solution is an innovation of the invention, such as inventing a new stirrer and introducing a stirrer auxiliary module and the like.
Fig. 5E and 5F are block diagrams of the blender of the present invention, including the improved blender 6 and the blender assist module 7. It is also possible to upgrade the individual components of the mixer 6 to modules, mixer shaft module 611, vertical bar module 612 and cross bar module 613, respectively. For simplicity, however, we sometimes remove the module two and still call it directly. For example, the agitator shaft module 611 is still referred to simply as an agitator shaft.
The stirrer shafts 611a and 611b of fig. 5E are directed outward, and the corresponding stirrer auxiliary module 7 is generally outside the space enclosed by the pot body 1 and the pot cover 2. The stirrer 6 is connected to the auxiliary module 7 by means of shafts 611a and 611b, the auxiliary module 7 driving the stirrer 6 in rotation about the axis 61. The invention refers to the axis of rotation 61 as the axis of rotation of the agitator modules (6, 7). The joints between the vertical rod 612 and the horizontal rod 613 are respectively K1 and J1. The stirrer modules (6,7) can be mounted on the pan body, on the pan cover or on the cooking machine.
While stirrer shafts 611p and 611q are directed inward in fig. 5F, the present invention enables the stirrer auxiliary module 7 to be installed generally inside the space enclosed by the body 1 and the lid 2, for example, on the lid 2, which is also a novel and compact structure. The stirrer 6 is connected to the auxiliary module 7 by means of shafts 611a and 611b, the auxiliary module 7 driving the stirrer 6 in rotation about the axis 61. The invention refers to the axis of rotation 61 as the axis of rotation of the agitator modules (6, 7). The joints between the vertical rod 612 and the horizontal rod 613 are respectively K1 and J1.
In fig. 5G the beater 6 and the beater rotation shaft 611 are fixed and driven by the beater auxiliary module 7, the auxiliary module 7 driving the beater 6 to rotate around the axis 61, the beater stem 612 can be seen as moving from the two side stems 612a/612b to the middle. The invention enables the stirrer auxiliary module 7 to be mounted generally inside the space enclosed by the pan body 1 and the lid 2, for example on the lid 2, and likewise in a novel and compact configuration. The invention refers to the axis of rotation 61 as the axis of rotation of the agitator modules (6, 7).
Fig. 5H is a schematic view of an example of fig. 5F, the stirrer auxiliary module 7 is connected with the pot lid 2, the stirrer 6 is connected with the auxiliary module 7 through the rotating shafts 611p and 611q, and the auxiliary module 7 drives the stirrer 6 to rotate around the axis 61. Obviously, the stirrer modules 6,7 can also be moved in rotation about the vertical centre line 199 of the pot.
Fig. 5I is a schematic diagram of an example of fig. 5G, the stirrer auxiliary module 7 is connected to the pot cover 2, there is no inward rotation shaft at both ends of the stirrer 6, the stirrer auxiliary module 7 directly drives the stirrer middle rotation shaft 611, so that the stirrer 6 rotates around the stirrer module axis 61, the stirrer auxiliary module 7 also makes the stirrer module complete stir-frying at the same time, and the stir-frying manner is shown in fig. 6A, 6B, 6C, and 6D, that is, the stirrer moves integrally, the blade stretches, the blade rotates, or the blade front end rotates (and the combination thereof). Obviously, the agitator module is also capable of rotational movement about the vertical centerline 199 of the pan body.
Fig. 5J is similar to fig. 5H and 5I in stirring principle, the stirrer auxiliary module 7 is connected with the pot cover 2, and the stirrer 6 comprises a stirrer rotating shaft 611, a stirrer vertical rod 612 and a stirrer cross rod 613. The agitator vertical shaft 612 connects the agitator shaft 611 and the agitator cross-bar 613. The agitator auxiliary module 7 drives the agitator intermediate shaft 611 so that the agitator 6 rotates around the agitator module axis 61, and the agitator auxiliary module 7 also simultaneously causes the agitator module to complete stir-frying in a manner shown in fig. 6A, 6B, 6C, and 6D, that is, the agitator moves integrally, the blade stretches, the blade rotates, or the blade front end rotates (and combinations thereof). Obviously, the agitator modules can also be rotated 360 about the vertical centre line 199 of the pan, in which case the agitator 6 may not cross the pan ends.
FIG. 5K is similar to the stirring principle of FIGS. 5H and 5I, and the stirrer 6 comprises a stirrer rotating shaft 611a/611b, a stirrer vertical rod 612a/612b and a stirrer cross rod 613. The stirrer auxiliary module 7 drives the stirrer rotating shaft 611a/611B to rotate the stirrer 6 around the stirrer module axis 61, and the stirrer auxiliary module 7 also enables the stirrer module to complete stir-frying in a stir-frying manner shown in fig. 6A, 6B, 6C and 6D, that is, the stirrer moves integrally, the blade stretches, the blade rotates or the front end of the blade rotates (and the combination thereof). The stirrer 6 does not cross over the two ends of the pan body, therefore, the stirrer module has to move horizontally along the rotation axis 61 to realize no dead angle stir-frying. To simplify the design, a stirrer may be mounted on the lid 2.
As can be seen from the fig. 5J and 5K embodiments:
1. the pan 1 with which the stirrer is associated may be hemispherical, the hemispherical shape being not chosen in figures 5A-5I to distinguish the two sections of the pan and to give a general shape. When the stirrer rotates about the axis 61 and also rotates about a vertical axis 199 (vertical axis 199: an axis perpendicular to the horizontal when the pot opening is horizontal; or an axis perpendicular to the stirrer's axis of rotation, or a central axis perpendicular to the pot opening), typically the pot opening is selected to be circular and the pot is selected to be part of a hemisphere.
2. The stirrer translates along stirrer axis 61 during rotation about axis 61, and typically the pot opening is not circular nor the pot is hemispherical.
3. The stirrer does not need to strictly span the two ends of the pot body when in actual use. Sometimes the agitator bar does not completely span the agitator ends, but dead-angle free stir-frying can also be accomplished by rotation of the agitator about the vertical axis 199 or translation along the axis of rotation 61. However, from a strict analysis of theory, or from increasing the efficiency of each rotation of the stirrer, the stirrer should span both ends of the pot even if the stirrer rotates about the vertical axis 199. At this time, a very perfect stir-fry can be obtained by only alternately stir-frying in two orthogonal directions. Therefore, the stirrer stretches across the two ends of the pot body to change the two-dimensional plane problem into a one-dimensional problem (similar to the way that a robot simulates hands and vision to wash clothes and changes the robot into a drum type washing machine to uniformly and blindly wash the clothes), so that the stir-frying efficiency is greatly improved, the problem of difficult stir-frying is solved, and the design of a stirrer module is simplified. Meanwhile, the stir-frying mode of shoveling and pouring food for stir-frying is converted into a stirring mode (R-L stir-frying method) but the shoveling/pouring mode is realized. And then combining a bow-shaped stirrer, a stirrer stir-frying device/method in figures 6A, 6B, 6C and 6D and a matched pan body (the pan body is an envelope surface formed by the rotation of the stirrer, so that perfect stir-frying is realized.
4. The stirrer auxiliary module can also translate, stretch, bend, rotate around the vertical shaft and the vertical arm, so that the stirrer can complete the stir-frying function. For example, the motor 71 can rotate the drop arm 712 about a vertical axis 199, the motor 72 can rotate the drop arm 712 about a horizontal axis 198, and the drop arm 712 itself can telescope or flex in the middle (or rotate in the middle, similar to a blender vertical bar flex/rotate). Both the motor 71/72 and the depending arm 712 belong to the blender assistance module 7. These characteristics of the auxiliary agitator module 7 can ultimately be attributed to the overall movement (translation and/or rotation) of the agitator. The stirrer 6 and the stirrer auxiliary module 7 can also be folded and placed in the pot cover, for example, the horizontal motor 72 drives the vertical arm 712 to be in a horizontal position, and the stirrer auxiliary module 7 drives the stirrer 6 to be in a horizontal position.
5. The greatest three benefits of the stirrer being mounted on the lid by the stirrer auxiliary module 7 are: 1. the mounting on the lid 2 makes it possible to dispense with the stirrer module support 28, so that the design of the stirrer is simplified. Otherwise it is necessary to install support means 28 on the cooking machine in order to "root" the stirrer 6 and the stirrer auxiliary module. 2. When the cover of the stirring pot is covered, the stirrer can still work normally; when the pot cover is partially opened, the stirrer can also work normally. We treat the problem as follows: the stirrer 6 and the stirrer auxiliary module 7 are either mounted on the cooking machine, which is the general case, or on the lid (or other object), which is more innovative. Therefore, we consider the former as the default. It will be noted that an important condition is that the pan is taken from the envelope formed by the stirrer rotating about its axis of rotation, the stirrer spanning the pan. When the stirrer obviously does not cross the pot body, the stirrer needs to rotate around a vertical shaft.
6. Obviously, the stirrer in the form of fig. 5J and 5K is too bulky to be mounted on a pot or on a cooking machine, occupies a large space, and is easily disturbed by contamination, if the stirrer cannot span both ends of the pot and needs to be rotated to realize no dead angle stir-frying. Relatively speaking, the mounting on the pot cover is simple. Without loss of generality, the invention resides in its application to mounting on a pot lid, as claimed.
7. Theoretically, a pan body and a pan cover are certainly needed for a frying machine capable of cooking widely. It is not excluded to replace the lid with a hood, but we will still consider this case as a broad lid, on which the stirrer can also be mounted. It is not excluded that a certain number of dishes can be cooked without using a pan cover, but in a general sense, a complete cooking machine needs a pan cover, including various pan covers in a broad sense.
8. The stirrer spans the exact length and relative length of the pot. The stirrer spans the strict length of the pan body and has the same width with the pan body. In practice, one and multiple rotations of the stirrer about the axis of rotation 61 will sweep the same interval, except that the stirrer is rotated about the vertical axis 199 and translated along the horizontal axis 61 as shown in FIGS. 5J and 5K, so that the relative length of the stirrer is such that a single scan sweeps through the cooking area.
9. Taking fig. 5J as an example, the stirrer module, and the stirrer auxiliary module are described as follows:
the beater 6 rotates about its own rotation axis 611, which axis 61 is called the rotation axis of the beater 6, and which axis 61 is the central axis 61 of the rotation. The agitator 6 includes a shaft 611, a vertical rod 612, and a cross rod 613.
If a stir-fry function is to be imparted to the stirrer 6, a stirrer assistance module 7 is required. In the example of fig. 5J, the mixer auxiliary module 7 includes a vertical rotating motor 71, a horizontal rotating motor 72, and a vertical arm 712. The agitator module (agitator 6+ agitator module 7) is bounded by the agitator shaft 611. We refer to the axis 61 as the axis of rotation of the agitator module. It can be seen that the reference to axis 61 as the stirrer axis or the axis of the stirrer module is not to be misinterpreted. Similarly, the phrase "the agitator rotates about the axis of the agitator module" may be referred to simply as "the agitator rotates about its axis" or "the agitator rotates about its axis", without ambiguity, but the latter is described briefly. The three phrases "stir-fry with the stirrer of fig. 5J", "fry with the stirrer module of fig. 5J", and "fry with the stirrer 6 and the stirrer auxiliary module 7 of fig. 5J" have the same meaning, and the first phrase "stirrer" refers to "stirrer module" or "stirrer 6+ stirrer auxiliary module 7" in a broad sense, which does not cause ambiguity, but is more concise.
Fig. 6A, 6B, 6C and 6D are schematic diagrams illustrating the stir-frying principle of the stirrer according to the present invention. Fig. 6A, 6B, 6C, and 6D include: the cooking pan 1, the pan cover 2, the stirrer 6, the vertical stirrer rod 612, the horizontal stirrer rod 613, the rotation axis 61 of the stirrer, and the cooking material 18 assume that the cross section of the pan body 1 is semicircular. The bottom low point B of the pot body 1 and the top point T of the pot cover 2.
FIG. 6A is a schematic illustration of the stir fry as it is being accomplished by the movement of the stirrer 6 as a whole, with the cross bar 613 of the stirrer 6 rotating clockwise from point A on the right edge R against the surface of the pan body toward the center region of the pan body, pushing the cooking material or food 18 on the right side of the pan body toward the vicinity of point B in the center region of the pan body. The stirrer 6 continues to rotate to point C at the left edge of the central region while also pushing a portion of the cooking material to point C. The stirrer is now raised in its entirety, its axis of rotation is moved to position 61a, and the stirrer bottom rail 613 is caused to lift off the food to a point D high enough that, as the stirrer continues to rotate clockwise, the cooking ingredients 181 remain at point C and are not further pushed toward the left edge L of the pan. The stirrer 6 then continues to rotate clockwise about the axis of rotation 61a to point E in the vicinity of the left edge L, after which the stirrer 6 is moved as a whole so that the axis 61a coincides with the axis 61, the stirrer 6 again abutting against point F of the pan 1. The stirrer 6 then rotates counterclockwise about the axis 61, contacts the cooking material 181 at point G, continues to rotate counterclockwise, and reaches point C. The points C and A are equal to each other by the central TB line segment of the pan body 1, so that the point A can be reached again by repeating the similar process from the point A counterclockwise, and a stir-frying cycle is completed.
In fig. 6A, the agitator 6 rotates from point B to point C, and then the agitator 6 moves as a whole to point D. In practice, the overall movement of the agitator 6 and the rotation of the agitator 6 about its own axis of rotation 61 may be simultaneous, such that the agitator bar 613 follows a smooth curved path 19. Of course, the stirrer 6 can also leave the pan body from other positions, forming a trajectory such as 191 or the like.
Fig. 6B is a schematic view illustrating the vertical rod 612 of the stirrer 6 extending and contracting to stir-fry, wherein the stirrer 6 rotates clockwise from a point a on the right edge R to the central area of the pot body by clinging to the surface of the pot body 1, and pushes the food 18 on the right side of the pot body to a point B near the central area of the pot body. The stirrer 6 continues to rotate to point C at the left edge of the central region while also pushing a portion of the cooking material to point C. The vertical stirrer shaft 612 is retracted so that the stirrer bottom cross bar 613 is separated from the food 181 to a sufficiently high point D, and then the stirrer 6 continues to rotate clockwise, the cooking material 181 is left at point C and is not pushed further towards the left edge L of the pot. The stirrer 6 then continues to rotate clockwise about the axis of rotation 61 to point E near the left edge L, after which the vertical stirrer bar 612 extends and rotates counter-clockwise so that the stirrer cross bar 613 again abuts against point F of the pan 1. The stirrer 6 then continues to rotate counterclockwise about axis 61, contacting the cooking ingredients 181 at point G, and reaching point C after continuing to rotate counterclockwise. The points C and A are equal to each other by the central TB line segment of the pan body 1, so that the similar process from the point A is repeated anticlockwise, the point A can be reached again, and a stir-frying cycle is completed.
In fig. 6B, the agitator 6 is rotated from point B to point C, and then the agitator vertical bars 612 are retracted so that the cross bar 613 moves to point D. In fact, the retraction of the vertical agitator shaft 612 and the rotation of the agitator 6 about its own axis 61 may be simultaneous, so that the agitator cross-bar 613 follows a smooth curved path 19. Of course, the stirrer 6 can also leave the pan body from other positions, forming a trajectory such as 191 or the like.
Fig. 6C is a schematic view illustrating the stirring and frying by bending the vertical rod 612 of the stirrer 6, and the stirrer 6 rotates clockwise from the point a on the right edge R to the central area of the pot body by clinging to the surface of the pot body 1, and pushes the food 18 on the right side of the pot body to the vicinity of the point B on the central area of the pot body. The stirrer 6 continues to rotate to point C at the left edge L of the central region while also pushing a portion of the cooking material 181 to point C. The vertical stirrer bar 612 is now bent so that the stirrer bottom cross bar 613 is away from the food 181 to a point D high enough so that as the stirrer continues to rotate clockwise, the cooking material 181 remains at point C and is not pushed further towards the pot rim L. The stirrer 6 then continues to rotate clockwise about the axis of rotation 61 and the vertical stirrer rod 612 straightens out gradually, so that the stirrer cross-bar 613 comes to rest again close to the point F of the pan 1 in the vicinity of the left edge L. The stirrer 6 then rotates counterclockwise about the axis 61, contacts the cooking material 181 at point G, continues to rotate counterclockwise, and reaches point C. The points C and A are equal to each other by the TB line segment of the pan body 1, so that the similar process from the point A is repeated anticlockwise, the point A can be reached again, and a stir-frying cycle is completed.
In fig. 6C, the agitator 6 is rotated from point B to point C, and then the agitator vertical bars 612 are bent such that the cross bar 613 moves to point D. In practice, the bending of the vertical agitator arm 612 and the rotation of the agitator 6 about its own axis 61 may be performed simultaneously, so that the agitator cross-bar 613 follows a smooth curved path 19.
If the agitator rotates from point a and the agitator vertical bars begin to fold and bend from point a, the agitator cross bar 613 creates a motion profile 191. The trajectories 19a and 191a are the trajectories generated by counterclockwise rotation of the pulsator 6 from the point C.
Fig. 6C shows the vertical agitator arm 612 bent rearward in the direction of motion, but may be bent forward in the direction of motion. The curved path 600 formed by the bending point of the vertical rod 612.
The cross bar of the stirrer 6 can be approximately semicircular or wedge-shaped (see fig. 6D), and the cross bar of the stirrer can also be a rotatable cylinder, such as a cross bar of the stirrer stopping at a point B at the bottom of the pot body.
Fig. 6D is a schematic diagram of the agitator cross-bar rotation. Fig. 6A to 6C are shown, and fig. 6D is easily understood. The stirrer 6 rotates about the axis 61, and the cross bar 613 of the stirrer 6 may be shaped like a slice and may rotate about the rotation axis 613 g. When the cross bar 613 rotates, the front end thereof leaves the surface of the pot body 1; when the cross bar 613 returns to its original shape, the front end of the cross bar is close to the surface of the pot 1. The mixer 6 can then be stir-fried.
Fig. 6D also shows the combination of bending of the vertical bars of the mixer and rotation of the cross bars of the mixer. In fig. 6D, the vertical rod 612 of the stirrer 6 can be bent as shown in fig. 6C, and the movement trace 600 of the bent part can be obtained. In the present invention, the rotation of the cross bar of the stirrer is also regarded as a special case of the bending of the vertical bar of the stirrer, so the examples in fig. 6A, 6B, 6C and 6D can also be regarded as the twice bending of the stirrer.
In fig. 6D, it can be seen that the agitator bar can be of a variety of wedge shapes and is symmetrical about a vertical plane, which is a natural feature of the present invention, unlike the slice commonly used by the current manual work, which is asymmetrical. Of course, the asymmetric stirrer 613f can also be used in the cooking machine of the present invention, only the return stirring and the forward stirring are slightly adjusted in software design. The asymmetric stirrer 613f can be used for the stirrers of fig. 11A, 11B, and 11C.
Summarizing fig. 6A, 6B, 6C, 6D it can also be seen that the present invention utilizes gravity to cause the cooking ingredients such as water, oil, dishes, etc. to flow or fall to the heating zone at the bottom of the pot, so that the axis of the stirrer shaft is selected to be horizontal in principle during operation, and thus the bottom of the pot, the direction of gravity, the heating zone and the stirrer bar are all directed in the same direction. It is also possible that the axis of the agitator shaft makes an angle with the horizontal during operation, especially when the angle is small, for example less than 45 degrees. As a dish frying machine, although the included angle ranges from 0 to 90 degrees, the stir-frying effect is reduced along with the increase of the angle.
Fig. 7 is a schematic diagram of the trajectory of the agitator rail 613, fig. 7 including: the pot body 1, the pot cover 2, the stirrer 6 and the stirrer rotating shaft 61. When the agitator shaft or blade is stationary, the path of the agitator rail is only one, that is, a circle, no matter how the agitator is rotated. According to the invention, by utilizing the integral movement of the stirrer 6, the stretching of the vertical rod 612 of the stirrer, the bending of the vertical rod 612 of the stirrer and the rotation of the cross rod 613 of the stirrer, rich track families, infinite strips and enough stir-frying can be formed. These trajectories are characterized by: is rich and controllable; both variable and repeatable. Taking the bending of the stirrer 6 as an example, when the stirrer 6 rotates at different rotation rates, the vertical rod 612 bends at different positions, the vertical rod 612 bends at different bending rates, and the vertical rod 612 bends at different degrees, the cross bar 613 can generate different stirring tracks 19. Furthermore, it can be seen from fig. 7 that the cross-section of the pan body 1 can also be of other shapes, such as oval or the like. Fig. 7 also shows that the stirrer rotates, the front end of the stirrer forms various curves, and one of the reasonable curves can be selected for the pot body 1. Or, the pot body is the envelope surface that the blade edge formed by rotating the stirrer is selected, and the envelope surface is the result of the combined action of the rotation of the stirrer around the self rotating shaft, the integral movement/rotation of the stirrer, the stretching of the vertical rod of the stirrer, the bending of the vertical rod of the stirrer and the rotation of the horizontal rod of the stirrer, and the brief description is as follows: the pan body comprises (or is) an enveloping surface formed by the rotation of the stirrer. For simplicity, the pan body may also be chosen to have an envelope surface formed by the rotation of the stirrer about its own axis of rotation, and for simplicity, the cross-section of this envelope surface is taken to be circular in the schematic view of the embodiment.
The blender modules and pans described in fig. 5A, 5B, 5C, 5D, 5E, 5F, 5G, 5H, 5I, 5J, 5K-7 can be used to make a new blender that turns the turner and turner used for stir-frying into a controlled blend. Meanwhile, the stirrer (such as fig. 11A, 11B and 11C) is properly changed, and the stirring can also realize the turning of dishes, so that the function of the stirrer is further expanded. This mixer is fundamentally different from all current mixers. The existing stirrer can stir randomly, and the rotating shaft of the stirrer is vertical or inclined. In addition to random stirring, the mixer of the present invention can achieve controlled stirring and much richer stirring, which, as analyzed in the background art, is the key to achieving a cooker that can meet the requirements of different dishes and portions. From mathematical analysis, the invention changes the one-dimensional stirring function into the two-dimensional stirring function, so that the stirring mode (curve) is nearly infinite and rich, and the stirring mode (curve) is completely controllable (selectable), therefore, aiming at different dishes, different components and different cooking stages, the optimal stirring can be selected for each stirring, so as to stir to the most itchy position, or the stirring is more appropriate and sufficient. Some dishes are not easy to be scattered by the slice, and are easy to be adhered to the slice in the scattering process, such as stir-fried sweet potato leaves. Some cooks are naturally easy to wind slice, such as vermicelli, noodles. The stir mode of fig. 7 may be selected such that cooking ingredients do not slide over the stirrer bar or "stirring blade" of fig. 11A, 11B, 11C to avoid the cooking ingredients from wrapping around the rear edge of the stirrer bar (or around the rear edge of the "stirring blade" of fig. 11A, 11B, 11C). In addition, the stirrer spans the two ends of the pot body to prevent the cooking materials from winding around the side of the stirrer (or vertical rod 612 in fig. 5K). And in conjunction with the agitators of the present invention, such as the agitators of fig. 6D and 11A, 11B, 11C, the foregoing problems are better solved or avoided. For dishes which are not easy to wind the turner, a stir-frying mode can be added, namely the stirring mode of fig. 7 is combined with the rotation of the vertical rods or the rotation of the transverse rods, so that the cooking raw materials can be turned over in a small radius (the stirrer rotates around the rotating shaft to turn over in a large radius). Finally, the stirrer and the working mode thereof ensure that the oil, water and cooking raw materials are always positioned near the sunken heating area at the bottom of the pot body.
Another preferred embodiment of the invention is dough kneading, which makes it possible to simulate artificial dough kneading, where the beater bar may be round, preferably also rotatable, or where the front end of the beater bar is approximately semi-circular (for simplicity of description, called semi-circular). These characteristics are never available in current blenders.
Fig. 8 is a schematic view of the novel pot body and the pot for containing cooked food, point B is a mark point at the bottom of the pot body 1, and fig. 8 comprises: pan 1, stirrer 6, stirrer assistance module 7, stirrer rotation axis 61, stirrer cross bar 613, food 18.
As shown in the dish containing schematic diagram of fig. 8, the dish is contained by rotating and dumping the pot body 1 and stirring food by the stirrer 6 s. When the pan body 1s is inclined by about 90 degrees, the dishes 18s slide to the edge of the pan body 1s by means of inertia, a part of the dishes directly fall into the bowl 172s, and the rest dishes are stirred by the stirrers 6 and 7 rotating around the rotating shaft 61 to drive the cross rod 613s, so that the dishes 18s can be loaded into the bowl 172 s. It is obvious that the boiler washing water can also be poured off in this way.
Obviously, the pan body 1 can be moved to an empty bowl after the food is fried to be cooked, and the food is poured out. Or the pot body is transferred to a waste water tank to pour the water for washing the pot. But the invention has much simpler and more convenient ways of holding food and pouring out water for washing the pot. The heating source of the pot body 1 can be natural gas, an electric furnace or an induction cooker. Adopts a curved surface-shaped induction cooker, and the surface of the oven is attached to the bottom of the pot body 1.
Summarizing fig. 5A, 5B, 5C, 5D, 5E, 5F, 5G, 5H, 5I, 5J, 5K, it can be seen that the blender module of the present invention comprises a blender assist module 7 and a co-operating stir-fry blender 6 (also simply referred to as a blender 6), the blender assist module 7 driving the blender rotation shaft 611 so that the co-operating blender 6 rotates about the blender module (6,7) axis 61. When the vertical rod of the blade of the stirrer 6 is bent, an axis is arranged at the bent position. The agitator 6 has a cross bar axis of rotation when the cross bar is rotated. In the present example, the stirrer 6 is placed across the ends of the pan body, with the axes parallel to each other. In practical cases, due to the complexity of implementing the mixer of the present invention, there are situations where the mixer auxiliary module and the co-mixer module are interpenetrating, and there is a degree of uncertainty in the boundary between the two, just as the mixer vertical bar and the mixer cross bar are not strictly defined to some extent.
In the embodiment of the present invention, the driving device is preferably a motor, and includes two types of functional motors: one is a motor for driving the stirrer to rotate, which is called a stirrer module rotating motor for short; the other type is that the stirrer is driven to cooperatively complete the stir-frying function, which is called a stirrer stir-frying motor for short. The stirrer stir-frying motor can further refine the name according to different stir-frying schemes, for example, a stirrer overall moving motor, a stirrer vertical rod telescopic motor, a stirrer vertical rod bending motor and a stirrer horizontal rod rotating motor. It can be seen that the agitator of the present invention has, in principle, two motors operating independently, which is a very important feature of the present invention.
Another feature of the invention is that the axis 61 of the stirrer shaft is preferably oriented horizontally, although the advantages of the invention are still present when the axis 61 of rotation of the stirrer modules (6,7) is inclined at a small angle. The stirrer of the invention is an improvement after analyzing the defects of the figure 1A and the figure 1B, and is also the succession and improvement of the inventor to the previously published patents CN2448232 and CN1364436, which not only solves the problem of the stirrer, but also solves the problem that the cooking pan can still meet the stir-frying requirement of a household cooking machine without rotating, and simultaneously, the opening of the pan cover can be upright upwards and the stirrer in a bent shape is arranged on the pan body or the pan cover, thereby being very convenient for feeding materials into the pan body. The pot body does not need to rotate, so that the pot cover is convenient to mount. The pot body is not provided with the raised stirring bar blocks, so that the pot body is simple and convenient, and people can hold food conveniently. The blender can also help to provide force when pouring out the food.
It can be seen from the summary of fig. 5A, 5B, 5C, 5D, 5E, 5F, 5G, 5H, 5I, 5J, and 5K that the module of the present invention also facilitates and efficiently holds food, which is mainly due to the fact that the pan body of the present invention is an envelope of the rotation of the stirrer such that the shape of the front end of the stirrer fits the height of the pan body, the pan body is capable of rotating without getting caught on the stirrer when rotating, and the stirrer spans both ends of the pan body such that food can be efficiently and conveniently held.
FIG. 9 is a schematic view of the whole mobile agitator of the present invention using a disk to seal the shaft hole. Fig. 9 includes: pot 1, pot lid 2, stirrer 6, stirrer auxiliary module 7, stirrer shaft 611 and stirrer rotation axis 61. With the stirrer 6 having the shaft 611(611a and 611b) facing outward, a hole 6111 is formed in the stirrer shaft 611 when the stirrer 6 is integrally translated during stir-frying. To prevent water vapor in the pot from escaping through the holes 6111, a sealing plate 6112 may be used. The sealing plate 6112 is generally disc-shaped, the stirrer rotating shaft 611 passes through the sealing plate 6112, and when the stirrer 6 moves integrally, the sealing plate 6112 is driven to move, but the hole 6111 is always blocked by the sealing plate 6112.
Meanwhile, external water or gas 7p/7f and an external electric signal 7c may be inputted into the pulsator through a rotation shaft of the pulsator 6. The water or gas is ejected from the nozzles 601a/601b on the mixer. The electrical signal may then drive electromechanical components within the agitator 6, as well as supply heating components within the agitator 6. Of note are spouts 601a/601b at the blender module, which are easier to implement than spouts 601a at the blender vertical bars and cross bars. Alternatively, the left-end rotation shaft 611b of the agitator is disconnected from the agitator, and the agitator 6 is driven only by the right-end rotation shaft 611a, and at this time, the left-end rotation shaft 611b serves as a rotary nozzle, and the agitator, the pot body, the pot lid, and the like can be cleaned.
It can be explained from fig. 9 what the stirrer is on the pot, lid or cooking machine. The stirrer 6 of fig. 9 does not follow the movement when the lid is closed or the body is moved in translation up and down and left and right by a few millimeters, so that the stirrer 6 is not considered to be fixed to the lid or the body but to be supported or "rooted" on the cooking machine, so that the stirrer of fig. 9 is said to be mounted on the cooking machine. It is worth noting that although the stirrer 6 takes root on the cooker, the auxiliary stirrer module 7 is outside the cooker body, thus avoiding the auxiliary stirrer module from being polluted by food and oil smoke in the cooker body, and the stirrer module does not affect the opening and closing of the cooker cover 2, which is two outstanding advantages obtained by the invention that the stirrer 6 crosses two ends of the cooker body.
Fig. 10A, 10B, and 10C are schematic views of a cooking machine in which a plurality of stirrers are installed and schematic views in which the stirrers are installed on different parts, and in fig. 10A, 10B, and 10C, the cooking machine includes: the pot body 1, the pot cover 2, the stirrer 6 and the stirrer auxiliary module 7.
In FIG. 10A, two stirrer systems 6a/7a and 6b/7b are mounted on the pan body 1, the stirrer rotation axes are 61a and 61b respectively, and the rotation axes 61a and 61b are perpendicular in the figure.
FIG. 10B is a schematic view of another cooking machine equipped with a plurality of stirrers, in which stirrer systems 6c/7c are installed on the pan body 1, stirrer systems 6d/7d are installed on the pan cover 2, and the rotation axes of the two stirrers are 61c and 61d, respectively, and the rotation axes 61c and 61d are perpendicular to each other.
Fig. 10C shows another double stirrer, wherein the stirrers 6a, 7a and the stirrers 6b, 7b are arranged opposite each other on the pot body 1 or the pot lid 2, with their axes of rotation 61a coinciding. In order to ensure that the two stirrers do not get stuck when working, a series of evasive working modes can be adopted, for example, one stirrer, for example 6a, is tightly attached to the edge of the pot body 1, and when the other stirrer, for example 6b, runs to the vicinity of the stirrer 6a, the other stirrer leaves the surface of the pot body 1 by virtue of the stirrer 6b, so that the stirrer is prevented from colliding with the stirrer 6a, and meanwhile, a smooth passage is provided for the stirrer 6a to stir. The double stirrers help to increase the stirring speed of the cooker, so as to adapt to some cooking needing rapid stirring of dishes. Obviously, more than two agitators may be used, and these agitators may be in different combinations, such as on the pan or pan lid, with parallel or spatially orthogonal axes of agitator rotation. The present invention fully contemplates various combinations of multiple agitators, all of which are within the scope of the present invention.
FIGS. 11A, 11B and 11C are schematic views of several modified stirrers.
FIG. 11A is a side view of an improved mixer, mixer 6, mixer shaft 611, axis of rotation 61, mixer vertical bars 612, mixer cross bar 613, point of demarcation K1, J1 between the vertical and cross bars, and mixer spout 601.
The rotation of the cross bar or the bending of the vertical bar of the mixer 6 can also be achieved by means of a rotation device 605, which, when the rotation device 605 is on the cross bar 613, can bring the cross bar 613 to rotate about the axis of symmetry 603. When the rotation device 605 is at the vertical rod 612, the vertical rod can be bent or rotated (the invention considers bending and rotation as the same concept), and the vertical rod bends or rotates the axis 603. When the agitator 6 is left-right symmetric, the symmetry axis 603 is parallel to the agitator rotation axis 61. The rotary device 605 may be directly driven by a motor or a pneumatic motor, and power or compressed air is introduced from a rotary joint at the rotational shaft 611 of the agitator. Or a pulley or gear driven by the agitator shaft 611, the principle of which is shown in fig. 14. As will be seen in the following description, the bending of the stirrer 6 can be subdivided into bending of the vertical stirrer rods 612 and rotation of the horizontal stirrer rod 613. In order to avoid excessive combinations, in some occasions without special description, the bending and rotation of the vertical rod 612 of the stirrer can be regarded as the same concept, and the bending of the vertical rod 612 of the stirrer and the rotation of the cross rod 613 of the stirrer are divided into the bending of the vertical rod of the stirrer, because the bending or the rotation of the cross rod of the stirrer can be regarded as a special case of the bending or the rotation of the vertical rod. If the agitator has both vertical bars 612 that are bent and horizontal bars 613 that are rotated, the agitator vertical bars 612 may be bent twice or rotated. The bending or rotation of the agitator cross-bar can occur in virtually all types of agitators (e.g., movement of the agitator as a whole with rotation of the agitator cross-bar; telescoping of the agitator vertical bar with rotation of the agitator cross-bar, etc.) and can be driven directly by a motor or pneumatic motor. For this reason, it is separately illustrated in FIGS. 11A, 11B, and 11C to emphasize that these aspects are within the scope of the invention to avoid dispute. Because the vertical rod and the horizontal rod of the stirrer belong to the stirrer blade, the vertical rod of the stirrer can be bent or rotated, and the rotation or bending of the horizontal rod of the stirrer can be bent or rotated by the stirrer blade, and the bending or rotation comprises multiple bending or rotation. The bending or rotating of the stirrer blade not only can finish the important function of stir-frying, but also can throw off the food adhered on the stirrer blade.
The soft material 666a of agitator 6 outward flange installation, further, can make several rows of sawtooth forms with the edge of material, crisscross each other between every row for the gap of the unable sawtooth that passes through of cooking raw materials, but liquid profit can not be taken away by agitator 6 completely, guarantees that the pot body 1 surface is moist.
FIGS. 11B and 11C are top and side views of a much improved stirrer, pot 1, stirrer shaft 61. The stirrer comprises a vertical rod and a cross rod, and a stirring shovel similar to a pot shovel is additionally arranged near the cross rod of the stirrer. If the vertical rod of the stirrer is at two ends, the rotating shaft 611 is 611a/611b, and the vertical rod is 612a/612 b; if the vertical rod of the stirrer is in the middle, the vertical rod is 612 ab.
As seen in side view 11C, the intersection of the stirring shovel and the vertical stick is nearly perpendicular to the vertical stick, and the angle is similar to the shape of a hoe, and does not need to be strict. As seen from the top view of FIG. 11B, the "stirring shovel" is in the shape of a widened pancake turner, and has a sheet shape 6131 in the middle, and slightly convex edges 6132 and slightly convex middle arc edges 6133 on both sides. The edge or the folded edge can gather food and improve the strength of the stirring shovel. The stirring shovel has the functions of a stirrer and a pancake turner, and can shovel food and turn the food to feed the food. The advantage of using a stirrer for R-L stir-frying is that the cooked food is not easily wound on the stirrer or the stirring shovel.
The "mixing spatula" 6131/6132 can be made in mirror image form with the vertical stirrer bar, as shown by the dashed "mixing spatula" 6131/6132 in fig. 11C.
A rotating shaft 612h with a certain resilience function can be installed on the vertical rod, for example, at the bending position of the vertical rod. A rotation shaft 613h having a certain rebound function may be attached to the "stirring blade". Thus, machining/assembly/operation tolerances can be eliminated, so that the front end of the stirring shovel can be attached to the pot body without being clamped or damaged.
Similar to fig. 11A, a rotating device 605 may be added to drive the "stirring shovel" to rotate. The driving power can be transmitted in the stirring shovel, in the vertical rod or through the vertical rod. Or a simplified design is adopted, and the balance position of the stirring shovel with the rebounding function is shifted by an angle theta from the position vertical to the vertical rod to the direction close to the pot body, and the angle theta is shown in figure 11C.
Comparing fig. 11C and 6D, the rotation shaft 613h and the stirring blade 6131 of fig. 11C have an analogy relationship with the cross bar rotation shaft 613g and the cross bar 613f of fig. 6D, and it can be seen that the progress of the stirrer progresses from fig. 6C, 6D to 11C.
The vertical rods 612a/612b may be on the outside of the "mixing shovel" (see fig. 11C) or on the inside. The edge 6133 can be used for rejection: the middle edge 6133 (fig. 11C) is inclined backward on the inner side of the vertical rod, and when the stirring shovel rotates for a certain angle, the edge 6133 touches the vertical rod 612 and cannot rotate continuously. In order to limit the moving range of the stirring shovel, other rejecting devices can be installed by those skilled in the art in combination with the embodiment of the present invention, and will not be described in detail herein. The backward inclination of the edge also helps to increase the area of the stirring shovel (without affecting the feeding) and to make the stirring shovel easier to clean.
Fig. 12A and 12B are schematic views of the stirrer system of the present invention constituting the cooking pan system 8, fig. 12A is a view in which the plane of the opening of the pan body is parallel to the rotation axis of the stirrer, fig. 12B is a view in which the plane of the opening of the pan body is perpendicular to the stirrer, and other cases of the plane of the opening of the pan body and the stirrer are between fig. 12A and 12B, so we only consider the two cases where the difference is the greatest. As can be seen from the analysis of fig. 2A, 2B, 2C, 2D, 2E, and 2F, fig. 12A is significantly better than fig. 12B, and therefore the discussion is focused on the schematic diagram of fig. 12A, and all general conclusions are applicable to fig. 12B.
As shown in fig. 12A, includes: the cooker body 1, the cooker cover 2 or the cooker cover 11, the cooker cover 2 is used for the case that the plane of the opening of the cooker body is parallel to the stirrer, and the cooker cover 11 is used for the case that the plane of the opening of the cooker body is perpendicular to the stirrer, which are shown in detail in fig. 5B and fig. 2A, 2B, 2C, 2D, 2E and 2F. Agitators 6,7, the agitator 6 rotates around an axis 61. Water pump (or water) 7p, air pump (or air) 7f, electric signal 7c, stirrer rotating shaft 611, pot rotating shaft 103 and conductive slip ring 104. The agitator nozzle 601.
The water pump 7p and the air pump 7f exchange water and air with the pot 1 through the stirrer auxiliary module 7, and for simplicity of description, the water pump 7p and the air pump 7f also represent high-temperature water and air. The water 7p and the gas 7f communicate with the agitator rotating shaft 611 through the agitator auxiliary module 7, enter the agitator 6 through the agitator rotating shaft 611, and are then ejected from the series of nozzles 601. Of course, reverse pumping is also possible, i.e. fluid is sucked in from the spout 601 (e.g. rice washing water) and then out of the pot 1 via the stirrer 6, the stirrer shaft 611 and the stirrer auxiliary module 7.
The electrical signal 7c comprises a power supply and control signals and is communicated with the stirrer 6 through the stirrer auxiliary module 7.
The bottom of the pot body 1 is provided with a heating module 101.
The pot cover 2 is provided with a pot cover comprehensive module 2s, comprising: a top heating module 2TH, a fluid raw material feeding module 3T, an air exchange module 3f and a rotary spray head 31.
The top heating module 2TH is arranged on the cooker cover 2, and when the heating selection heating tube, the light wave, the infrared and other radiation type heat sources are used for heating, the cooking machine has a barbecue function and is beneficial to making western food which needs to be barbecued and cooked. The top heating module 2TH also includes a microwave heater, providing a new heating means.
A part of the fluid raw material feeding module 3T can be placed on the cooker cover 2, and the fluid cooking raw material can be fed into the cooker body 1 by a pump. For example, the fluid inlets 301, 302, 303, 304 may be filled with fluids such as water, edible oil, soy sauce, vinegar, etc., respectively. The fluid raw material feeding module 3T is provided with a rotary spray head 31 which can clean the pan body 1, the pan cover 2 and the stirrers 6 and 7.
The air exchange module 3f can exhaust oil smoke in the pot body 1 and the pot cover 2 or send fresh air into the pot body/the pot cover to puncture foam in the pot body/the pot cover so as to prevent the foam from being enlarged and overflowing. The oil smoke in the pot body is extracted and filtered by the air exchange module 3f and then is discharged or sent into the pot body again. The rotating spray head 31 can clean all the components in the pot body 1 and the pot cover 2 and can self-clean in the manner of a plurality of rotating spray heads 31. For the rotary nozzle 31, reference is made to the related patent of the present invention.
The spout 305 is arranged on the pot body 1, and can be used for putting cooking raw materials, or cleaning a stirrer, or exchanging air inside and outside the pot body to avoid foams.
The pot body is additionally provided with the water overflow preventing hole 306, obviously, the water overflow preventing hole needs to be connected with a pipeline to avoid water overflow turbulence, and the water overflow is usually guided to a water containing groove or a sewer or outside the pot body. The overflow-proof hole/pipe is also provided with a valve to prevent abnormal leakage when the cooker cooks dishes or the electric cooker cooks rice, and the key is to prevent abnormal leakage of gas. Obviously, a plurality of anti-overflow holes can be additionally arranged on the pot body.
Irregular cooking ingredients 142 are fed by a plurality of feeders 14. the feeders 14 are preferably arranged on two sides of the pan body 1, such as 14a and 14b, but may alternatively be positioned adjacent to each other around the pan body 1. The feeding box 141 has an upward opening to facilitate the cooking material 142 to be put into the feeding box 141. The feeding box 141 is connected with the multi-link 143, and the feeding box 141 is turned upside down in the pot body 1 by the rotation of the multi-link 143, so that the cooking materials 142 in the feeding box 141 are fed into the pot body 1. Irregular cooking ingredients can also be fed into the pot body through the cartridge 14K on the pot cover, see fig. 3E/3F.
The pan body 1 is provided with a rotary bearing 103 and a conductive slip ring module 104, so that the heating power and the control signal 102 of the heater 101 at the bottom of the pan body 1 are not influenced by the rotation of the pan body 1. The pot body 1 rotates and has multiple modes, obviously, can utilize the motor direct drive pot body, consider that stir-fry for the agitator when the drive pot body is rotatory leaves the space, still need consider other drive pot body modes, for example through motor 105 drive transmission 106 (like the gear), by transmission 106 drive pot body 1 pivot 103 for pot body 1 is rotatory. Alternatively, the motor 107 drives the transmission device 108 (gear), and the transmission device 108 drives the transmission device 109 (such as gear) on the pot body 1, so as to drive the pot body 1 to rotate. Similar methods are also applicable to the pan drive of fig. 2A, 2B, 2C, 2D, 2E, 2F.
Fig. 12B is, as described above, the case where the pot lid 11 is used in fig. 12A (refer to fig. 5B and fig. 2A, fig. 2B, fig. 2C, fig. 2D, fig. 2E, fig. 2F), and fig. 12B is given for more intuition. The pan 1 together with the stirrer 6 and the stirrer assistance module 7 can rotate about a pan rotation axis 21. The agitator rotates about axis 61. The support 102 is mounted on the cooking machine at one end and supports a bearing 212 at the other end, and the shaft 21 is mounted in the bearing 212 at its axis 211. Alternatively, the water pump 7p, the air pump 7f and the electrical signal 7c may be in communication with the pan/stirrer via the shaft 21. The pan body can also be rotated, as described in patent numbers CN2448232 and CN1364436, which are also covered by the present invention. The integrated system 2s and the feeding means 14k and the feeding means 14a/14b on the lid 2 are the same as those of fig. 12A. The pot body rotates around the rotating shaft 21, the material can be fed when the opening faces upwards, the dish can be contained when the opening faces downwards, and the dish can be fried when the pot body inclines.
Fig. 13A and 13B are schematic views of the composition and layout of the intelligent cooker of the present invention. The cooking machine includes: a cooking pan system 8, a control system 9 and a dish holding auxiliary system 17.
Fig. 13A is a top view of the intelligent cooking apparatus of the present invention. The pot cover 2 is provided with a pot cover integrated unit 2 s. A plurality of irregular cooking raw material feeding machines 14a, 14b and 14c are respectively arranged at the two sides and the front end of the pot body, or the positions of the irregular cooking raw material feeding devices are selected at one side and/or the left and right sides and/or the front of the pot body. There may be a plurality of irregular cooking raw material feeders 14, which may mainly feed cooking food materials such as meat, vegetables, melons and fruits, wheaten food, etc., or semi-solid semi-liquid food materials such as sauce, even including soup-stock, etc., but common standardized liquid food materials such as water, soy sauce, vinegar, edible oil, etc. are usually fed in other more convenient ways. The concept of irregular cooking ingredients feeder 14 can be extended, i.e. to a range of feeders that feed ingredients (normally excluding standardized fluids such as water, soy sauce, cooking oil, etc.) into the cooking pan 1.
The lid 2 is preferably opened backwards, but may also be opened sideways.
At the front end of the cooking machine is an operating unit 9, which includes an internet of things barcode, two-dimensional code or electronic tag identification unit 91 and a handheld internet of things barcode, two-dimensional code or electronic tag identifier 92, and can identify the name or code of a dish, and a display window 93 can display the cooking status and progress, and display an example of a content 95, such as the cooking dish name "fried shelled shrimp with broccoli".
The buttons 94 represent various manual operations such as turning on and off the power supply of the cooker, reading the dish codes, starting and stopping the heating, duration and power of the heating, turning on and off the lid, time-sharing feeding, stir-frying with different frequencies and amplitudes of the stirrer, filtering the food, carrying out the food, washing the pot, pouring out the waste water in the pot and discharging the residue, etc. The key is only used as a representative of various manual operations, other tools such as an operating rod and a rotating disc can be used as tools for manual control, and the cooking of dishes can be completed through manual operation. Considering that the cooking machine may coexist with a common wok in a home for a while, the user has four options: adopt intelligent cooking machine automatic to do the dish, adopt traditional frying pan to do the dish, with the pot body manual work of intelligent cooking machine do the dish (intelligent cooking machine is equivalent to electromagnetism stove and electromagnetism stove frying pan) and do the dish through manual button operation intelligent cooking machine. In order to facilitate manual operation of cooking, the pot cover is provided with an observation window 2 w.
The other parts such as a microcomputer central processing unit MCU are responsible for intelligent control work. The internet is connected to the module internet, so that the cooking machine can be connected to the internet wirelessly or by wire.
FIG. 13B is a front view of the intelligent cooker with the cooking pan of the present invention as the core. The cooking pan system 8 of fig. 10A is introduced in fig. 13A: the bottom of the pot body 1 is provided with a heating module 101, the pot cover 2 is provided with a pot cover comprehensive unit 2s, a feeding device 14k, stirrers 6 and 7 can stir and fry cooking raw materials in the pot body 1, water 7p, gas 7f and an electric signal 7c are sent to the stirrer 6 through a stirrer auxiliary module 7, and the irregular cooking raw material feeding devices 14b, 14a and the like are preferably arranged on the left side and the right side of the cooker in a row and can be adjacently arranged on the periphery of the pot body 1. The pot body 1 is provided with a heater 101. The driving motor 105 or 107 drives the pan body rotating shaft 103 or 109 through the transmission mechanism 106 or 108, respectively, so that the pan body 1 rotates. Conductive slip ring 104 is capable of transmitting electrical signals to pan body 1. The pot lid 2 is opened or closed as required. The stirrer 6 forms a new type of stirrer in combination with the stirrer auxiliary unit 7, capable of stir-frying food.
The dish holding system 17 can refer to fig. 8: the food is poured out by the tilting of the pan body 1 and the pushing of the stirrer 6. The lower funnel-shaped convergence plate 171 causes the food to bunch up and fall into the underlying bowl 172. The bowl 172 is placed on a bowl carrier 173 and connected to a slide 174, which is driven by a worm 175. After the dish is filled, the sliding table 174 moves forward to drive the carrier 173 to discharge the dish filled in the bowl 172.
The water containing box or tank or reservoir or waste water tank 176 is used to receive, filter and drain waste water or boiler wash water that may be dumped by dumping the boiler, or that may inadvertently leak from the dishes of the food system, or that may otherwise be wasted water. The basin bottom funnel shape 1171 focuses the waste water onto a screen 1772 to filter out larger particles and drain through the drain opening 177. The water outlet can be vertically downward or transversely. Some details may be found in the design of a kitchen sink or dishwasher, for example the sieve may be made in the form of a cylinder and easily pulled out to pour out the waste.
Fig. 14 is a new type of cooking machine, which is mainly used as a complicated type of cooking machine, electric cooker, bread maker, soybean milk maker, etc. The cooking machine comprises a pot body 1, a pot cover 2, a top heating system 2TH, a stirrer 6, a stirrer auxiliary module 7, a heater 101, a rice or flour feeding machine 10, a pot cover material box feeding machine 14k, various complex feeding machines 14, a bottom leakage spraying system 508, a top rotary spraying system 3 and a pot body side rotary spraying system 4. For the bottom leakage spraying system 508, the top rotary spraying system 3, the pan side rotary spraying system 4 and the rice/flour batch feeder 10, reference can be made to the related patents of the inventor. The water 7p, the gas 7f and the electric signal 7c can reach the stirrer 6 through the stirrer auxiliary module 7, wherein the water 7p, the gas 7f are communicated with a nozzle 601 of the stirrer 6, and the exchange of the water and the gas inside and outside the pot body 1 can be completed.
The various forms of feeder 14 have different forms, for example a magazine plus multi-link delivery system 14a, 14B as mentioned in fig. 12A, 12B and fig. 13A, 13B, or simply a magazine system, for delivering irregular food.
When the novel cooking machine of fig. 14 is used as an electric cooker, the rice feeder 10 can automatically feed rice into the cooker body 1, the stirrer 6 and the auxiliary stirrer module 7 can complete rice washing, the bottom blowout prevention system 508 can clean the rice and drain away rice washing water, and the stirrer 6 can stir to increase rice taste during cooking by the heater 101. Finally, the stirrer 6, the bottom leakage spraying system 508, the top rotary spraying system 3 and the side rotary spraying system 4 can clean the pot body 1, the pot cover 2 and the cleaning system together.
When the novel cooking machine is used as a bread maker, the dough throwing machine 10 can automatically throw flour into the pot body 1, the stirrer 6 and the auxiliary stirrer module 7 can complete dough kneading, and the bottom heater 101 and the top heating system 2TH can bake bread. Finally, the stirrer 6, the bottom leakage spraying system 508, the top rotary spraying system 3 and the side rotary spraying system 4 can clean the pot body 1, the pot cover 2 and the cleaning system together.
For the bottom-leakage spraying system 508, the top-rotary spraying system 3 and the side-rotary spraying system 4, the related patents of the present invention can be referred to.
It should be noted that the description of the present invention and the accompanying drawings illustrate preferred embodiments of the present invention, but the present invention may be embodied in many different forms and is not limited to the embodiments described in the present specification, which are provided as additional limitations to the present invention and to provide a more thorough understanding of the present disclosure. Moreover, the above technical features are combined with each other to form various embodiments which are not listed above, and all the embodiments are regarded as the scope of the present invention described in the specification; further, modifications and variations will occur to those skilled in the art in light of the foregoing description, and it is intended to cover all such modifications and variations as fall within the true spirit and scope of the invention as defined by the appended claims. The patents of the inventor/claimant are related to each other so that the description of the patents is more concise and repetition is avoided.

Claims (10)

1. An intelligent cooking machine, characterized in that, including a pot body, a pot cover and a manual control device, the pot body has a heating device for heating cooking materials or food therein, the cooking machine also has one or a combination of the following characteristics:
(1) the cooking machine is provided with a pot cover or a generalized pot cover in the form of a smoke hood, the cooking machine comprises a cooking raw material feeding device, a feeding box of the feeding device is positioned in the pot cover, cooking raw materials are placed in the feeding box, an opening for feeding liquid food materials is arranged on the pot cover, a heating device is arranged on the pot cover to form top heating, the cooking raw materials in the pot cover can be heated, and when the feeding is needed, the bottom of the feeding box is opened to feed the cooking raw materials into the pot body;
(2) the cooking machine is provided with a manual control system, so that a worker can control the cooking machine to cook, the manual control system comprises the starting and stopping of the cooking machine, the control of the heating power and the starting and stopping of the cooking machine, the time-sharing feeding of cooking raw materials, the opening or closing of the pot cover and the holding of food, and the cooking process is completed through manual operation.
2. The cooking machine of claim 1, wherein the pan cover is provided with a ventilation device/filtering device for exhausting/filtering oil smoke in the pan body/pan cover; and/or the pot cover is provided with a spray head for cleaning the pot cover, the pot body or the stirrer, and/or the pot cover is provided with a transparent viewing port.
3. The cooking machine of claim 1, wherein the manual device comprises a key comprising various manual operations including a key, a lever, or a dial.
4. The cooking machine of claim 1, wherein the manual control system further comprises a pan washer.
5. The cooking machine of claim 1, wherein the cooking machine includes a blender module having two or more independent drives such that the blender can achieve two or more independent modes of motion to turn food inside the pan body; the stirrer module comprises a stirrer and a stirrer auxiliary module, wherein the part of the stirrer module rotating in the pot body to stir and fry food is called as the stirrer, and the part of the stirrer module driving the stirrer is called as the stirrer auxiliary module; the stirrer comprises blades and a rotating shaft connected with the blades, the rotating shaft drives the blades to rotate for stirring, the included angle between the rotating axis direction of the blades rotating around the rotating shaft and the horizontal plane is more than or equal to 0 degree and less than 90 degrees, and the stir-frying effect is in inverse proportion to the included angle;
the blade can rotate around the rotating shaft; the stirrer can also implement any one or at least two of the following components, and can be combined with the blade to rotate around the rotating shaft at will so as to stir and stir the cooking raw materials: controlled translation of the whole stirrer perpendicular to the rotation axis, controlled extension and retraction of the blades, controlled bending of the blades and controlled rotation of the front ends of the blades;
the pan body comprises an envelope surface formed by the rotation of the blades, and the envelope surface formed by the rotation of the pan body and the stirrer is consistent; the stirrer can cover the pan body, so that no dead angle is formed in the pan body; the front end of the stirrer module can be controllably attached to the surface of the pan body at a desired position or controllably detached from the surface of the pan body at a desired position during the rotational movement of the stirrer.
6. The cooking machine of claim 5, wherein the cooking machine has at least one of the following characteristics:
(1) the stirrer is connected with the pot body;
(2) the rotating shaft is connected with the pot body, the rotating shaft is outward, and the rotating shaft penetrates out of the pot body from the inside of the pot body;
(3) the pan body is symmetrical left and right;
(4) the stirrer is arranged on the cooking machine;
(5) the stirrer module is connected with the cooker cover and is arranged inside the cooker cover;
(6) the rotating shaft is outward and penetrates out of the pot cover;
(7) the pot cover is symmetrical;
(8) after the cooker cover is covered, the stirrer module is arranged in a space surrounded by the cooker body and the cooker cover;
(9) a rotary joint is arranged at the rotating shaft of the stirrer, so that external water, gas/steam can be sent into the stirrer through the rotary joint and cannot be influenced by the rotation of the stirrer;
(10) the cooking machine includes a plurality of agitator modules having axes of rotation that are parallel or perpendicular to each other.
7. The cooking machine of claim 5 wherein the cooking machine is equipped with a manual control system that operates the agitator to fry food at different rates and/or amplitudes.
8. The cooking machine of claim 5 wherein said blades are retracted to a "rod-like" configuration comprising a vertical rod and a horizontal rod, said vertical rod being at one end, at both ends, or in the middle of said horizontal rod, said vertical rod being connected at one end to said horizontal rod and at one end to said shaft.
9. The cooking machine of claim 8, wherein a stirring shovel similar to a pan shovel is added to the cross bar or a vertical bar close to the cross bar, and the junction of the stirring shovel and the vertical bar is approximately perpendicular to the vertical bar and is in a shape of a hoe when viewed from the side; the pan body includes the envelope surface that stirring shovel front end rotary motion formed, the front end of stirring shovel can leave or laminate pan body surface with controlling.
10. Cooking machine according to claim 8, characterized in that the stirrer is provided with a drive driving the rotation of the "stirring shovel", said drive being inside the "stirring shovel", or in or through the vertical bar.
CN202110145822.9A 2016-11-28 2016-11-28 Intelligent cooking machine and cooking method thereof Pending CN112716264A (en)

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