CN113142973B

CN113142973B - Intelligent cooking machine and cooking method and dish containing method thereof

Info

Publication number: CN113142973B
Application number: CN202110260673.0A
Authority: CN
Inventors: 李亚锐
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-10-17
Filing date: 2016-10-17
Publication date: 2022-01-18
Anticipated expiration: 2036-10-17
Also published as: CN113142973A; WO2018072762A1; CN107951366A; CN107951366B

Abstract

The embodiment of the invention discloses an intelligent cooking machine, which comprises: the stirrer stretches across two ends of the pot body, the stirrer rotates around a stirrer rotating shaft, during the rotating motion of the stirrer, the front end of the stirrer can be controlled to be attached to the surface of the pot body in a required position and controlled to leave the surface of the pot body in the required position, and the pot body comprises an enveloping surface formed by the rotation of the stirrer around the stirrer rotating shaft. Therefore, four novel basic stirrer stir-frying methods/devices and combinations thereof are further disclosed, and the stir-frying problem of the intelligent cooking machine is better solved by combining a bent-bow stirrer. The novel stirring device of the invention is used as a core, and a novel cooking stirrer, a novel cooking pot, an intelligent cooker, an electric cooker, a bread maker and the like can be formed. After cooking is finished, the automatic tray holding and automatic cleaning can be realized, and the intelligent level is high.

Description

Intelligent cooking machine and cooking method and dish containing method thereof

Technical Field

The invention relates to an intelligent household appliance, in particular to an intelligent cooking machine and a cooking method and a dish containing 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. At present, there are hundreds of machine stir-frying schemes for Chinese style cooking, such as robot simulation manual cooking, simulation cook top pan, stir-frying scheme using drum washing machine, simulation slice stir-frying, 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 solution of using a drum washing machine in combination with a stirrer, as disclosed in the inventor's 2000 patent CN2448232 and 2001 patent CN1364436, has the problem that the cooking material sticks around the wall of the pot, and is therefore better suited for cooking in a corporate canteen, but not a home cooker. 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 cooking pots is that the stirring effect is not good and therefore the cooking effect is naturally not satisfactory. In addition, the stirrer moves horizontally to drive the cooking materials 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 make some smoldering dishes, although some braised dishes can be made, obviously the basic requirements of Chinese cooking are not met, for example, simple stir-frying of green vegetables is difficult to be well completed. 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 well solved 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, concave pot body, low middle part and high other parts, cooking oil and water naturally gather towards the bottom area by the earth gravity, so the optimal heating area of the cooking pot is in the bottom area, and if only the stir-frying effect is needed to push the cooking raw materials out of the central area, the Chinese style cooking requirement is 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 blend 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 certain 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 most, 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.

In addition, for household cooking machines, the following requirements also exist:

1. the volume is small: especially in cities, the kitchen area is small, so that the household cooking machines require a small space and a compact structure, and the large size of the cooking machine can cause the consumers to feel heavy and too expensive.

2. The structure is beautiful: some strange cooking machines are covered with the outer casing for aesthetic reasons, but it is still difficult to eliminate the consumer's sense of incongruity. The consumer intuitively feels the beautiful dish type is reasonable.

3. Is convenient and reasonable: some cooking machines have small openings and inclined opening angles, and are difficult to install pot covers, so that the cooking machines are difficult to persuade consumers to purchase.

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 inventors have found that the main disadvantages of the above patents 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.

Disclosure of Invention

The embodiment of the invention provides an intelligent cooking machine, which adopts a stirrer to stir and fry cooked food, better solves the stir and fry problem of the intelligent cooking machine, ensures good stirring effect, is simple and practical, and can fully stir and fry and heat uniformly.

The embodiment of the invention provides an intelligent cooking machine, which comprises: the stirrer stretches across two ends of the pot body, the stirrer rotates around a stirrer rotating shaft, during the rotating motion of the stirrer, the front end of the stirrer can be controlled to be attached to the surface of the pot body in a required position and controlled to leave the surface of the pot body in the required position, and the pot body comprises an enveloping surface formed by the rotation of the stirrer around the stirrer rotating shaft.

Optionally, the stirrer is controlled to move integrally during the rotation of the stirrer around the stirrer rotating shaft, so that the stirring and stir-frying of the cooking raw materials in the pot body are realized.

Optionally, the stirrer comprises a blade or a vertical rod, and during the rotation process of the stirrer around the rotating shaft of the stirrer, the blade or the vertical rod of the stirrer can be controllably extended and retracted, so that the stirring and stir-frying of the cooking raw materials in the pot body are realized.

Optionally, the stirrer comprises a blade or a vertical rod, and during the rotation process of the stirrer around the rotating shaft of the stirrer, the blade or the vertical rod of the stirrer module can be bent controllably, so that the stirring and stir-frying of the cooking raw materials in the pot body are realized.

Optionally, the stirrer comprises a blade or a cross bar, and during the rotation process of the stirrer around the rotating shaft of the stirrer, the front end of the blade or the cross bar of the stirrer can rotate independently, so that the stirring and stir-frying of the cooking raw materials in the pot body are realized.

Optionally, the rotating shaft of the stirrer is horizontal or has an angle between 0 ° and 90 ° with the horizontal, and when the stirrer is used in a cooker, the stir-frying effect is inversely proportional to the angle.

Optionally, during the rotation of the stirrer around the stirrer rotating shaft, the stirring and stir-frying of the cooking raw materials are realized through the combination of any of the following items:

controlled multiple integral movements, controlled multiple telescoping of the stirrer blades or vertical bars, controlled multiple bending of the stirrer blades or vertical bars, or controlled multiple rotation of the front end of the stirrer blades or the cross bar.

Optionally, the cooking machine further comprises a pot cover and a stirrer auxiliary module, the stirrer auxiliary module is mounted on the pot cover, and drives an inward rotating shaft of the stirrer to integrally rotate, and simultaneously drives the stirrer to integrally move or stretch or bend a stirrer blade or rotate the front end of the stirrer; or the stirrer is not provided with an inward rotating shaft, the stirrer auxiliary module directly drives the stirrer to integrally rotate, and simultaneously drives the stirrer to integrally move or the stirrer blade to stretch or bend or the front end of the stirrer to rotate; and/or the stirrer can also perform circular motion around the central vertical line of the pot body.

Optionally, a hole is formed in the rotating shaft of the stirrer on the pot body, so that the stirrer can integrally move; in order to prevent water vapor in the pot body from escaping from the hole, a sealing plate can be adopted; the closing plate is discoid usually, and the agitator pivot passes from the closing plate, when agitator bulk movement, drives the closing plate and removes, but the hole is plugged up all the time to the closing plate.

Optionally, the basic type of the stirrer is a "bow type", and includes a rotating shaft of the stirrer, a vertical stirrer rod and a horizontal stirrer rod, the stirrer spans the pot body, the "no-string" bow type "or the" string "bow type" is selected respectively according to application scenarios, the stirrer has an outward rotating shaft, or the stirrer has an inward rotating shaft, or the rotating shaft of the stirrer is in the middle, that is, the rotating shaft is not at two ends of the stirrer, the rotating shaft of the stirrer and the horizontal stirrer rod are connected through the vertical rod, the stirrer module is mounted on the pot cover, and the stirrer can rotate around a vertical axis.

Optionally, the stirrer cross rod is wedge-shaped to facilitate stir-frying, and/or the bent part of the vertical rod of the stirrer is symmetrical to the bending axis, and/or the rotating part of the stirrer cross rod is symmetrical to the rotating shaft, and/or the stirrer cross rod is rotatable cylindrical or the front end of the stirrer is semicircular, and/or the cross section of the vertical rod of the stirrer is a plane close to one side of the pot body and then gradually narrows to facilitate pushing the cooking raw materials to the center of the pot body, and/or the front end of the stirrer cross rod is provided with a wedge perpendicular to the vertical rod to facilitate stir-frying, and the edge shape of the wedge is matched with the curved surface of the pot body.

Optionally, the cooking machine comprises a plurality of stirrers, the axes of rotation of the plurality of stirrers being parallel or perpendicular to each other; the stirrers are arranged on the pot body or the pot cover; or, part of the stirrers are arranged on the pot body, and the rest stirrers are arranged on the pot cover.

Optionally, the stirrer comprises a small hole, and the stirrer can be introduced with water, gas or an electric signal; water and gas can be sprayed out from the small holes on the stirrer; the electrical signal is used to drive and control components in the blender or sense temperature.

Optionally, the front end of the stirrer is covered with a high-temperature-resistant soft material, and/or the outer edge of the stirrer is provided with sawteeth, and/or the stirrer is provided with a curved arc line to better gather food, and/or the front end of the stirrer is provided with a shovel blade similar to a slice, and/or the surface of the stirrer is provided with fine concave-convex parts to reduce adhesion of cooking raw materials, and/or the stirrer is in an arc line shape, the convex part of the cross rod of the stirrer is not in the plane of the rotating shaft of the stirrer, and the convex part can be in mirror symmetry around the rotating shaft of the cross rod.

The embodiment of the invention provides a cooking method of an intelligent cooking machine, which is applied to any one of the intelligent cooking machines, and comprises the following steps: 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.

The embodiment of the invention also provides a dish containing method of the intelligent cooking machine, which is applied to any one of the intelligent cooking machines, and the method comprises the following steps: the intelligent cooker has the advantages that the cooker body is inclined, the cooking raw materials are fed into the vegetable basin below the cooker body by utilizing the self weight of the cooking raw materials and combining the rotation of the stirrer, and the vegetable basin is fed into the lower portion of the cooker body or is fed out from the lower portion of the cooker body through the movement mechanism.

The method for stir-frying the cooked food by adopting the stirrer provided by the embodiment of the invention better solves the stir-frying problem of the intelligent cooking machine. Furthermore, four novel stirrer modules capable of realizing stir-frying and a combination thereof are also invented. The stir-frying stirrer 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 cooking machine provided by the embodiment of the invention adopts a novel stirrer system and a pan body, so that the most key problems of the intelligent cooking machine are better solved: stir-frying and holding the dish. The invention can be applied to other cooking machines, such as a stirrer, an electric cooker, a bread maker and the like, besides the cooking machine. Meanwhile, the cooking machine also has convenient cleaning capability, so that a next dish can be quickly fried.

The stir-frying method and the stir-frying device provided by the embodiment of the invention not only solve the problem of stir-frying of food, but also take the food out, and have a simple scheme. The novel stirring device of the invention is used as a core, and a novel cooking stirrer, a novel cooking pot and an intelligent cooking machine can be formed. The embodiment of the invention provides a simple intelligent cooking machine overall structure which can feed materials in a time-sharing manner. After cooking is finished, the automatic tray holding and automatic cleaning can be realized, and the intelligent level is high. This patent is related to other patents of inventor, presents a novel electric rice cooker and bread maker.

Drawings

FIG. 1A is a schematic view of a universal mixer;

FIG. 1B is a schematic view of a stirrer according to an embodiment of the present invention;

FIGS. 2A, 2B, 2C, 2D, 2E, 2F are schematic diagrams of inherent disadvantages of agitators;

FIGS. 3A, 3B, 3C, and 3D are schematic views of a cooking pan with an opening on the side and its stirrer;

FIGS. 4A, 4B, 4C, 4D, 4E, 4F, 4G, 4H, 4I are schematic views of a stirrer and a cooking pan of the present invention;

FIG. 5A, FIG. 5B, FIG. 5C and FIG. 5D are schematic views illustrating the stir-frying principle of the novel stirrer of the present invention;

FIG. 6 is a schematic diagram of the stirring and stir-frying method and the motion trajectory according to the present invention;

FIG. 7 is a schematic view of the present invention showing food;

FIG. 8 is a schematic view of a movable baffle closing a hole of a rotating shaft of the integral movable stirrer;

FIGS. 9A, 9B and 9C are schematic views showing the simultaneous operation of a plurality of stirrers and the installation of the stirrers on the pot body/lid;

figure 10 is a schematic view of several modified agitators.

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. The term "and/or" is used with a "/" consistent, e.g., "A/B/C," meaning "A and/or B and/or C.

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.

In order to realize the movement mode or stir-frying of the stirrer, 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 the sake of better description, the stirrer of the present invention is referred to as a stirrer module or a stirrer system, and can 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, but the part rotating in a pot body, being simpler and more similar to a traditional stirrer is generally referred to as a stirrer, and the rest part driving the stirrer is referred to as a stirrer module. However, in some general descriptions, the stirrer is still used to replace the stirrer module or the stirrer system, so as to avoid tremble but not cause ambiguity. 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 pan, an electric cooker, a bread maker 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, a cooking pan, a bread maker, etc., respectively, and, when so indicated, these may also 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 by the stirrer, the rotation of the stirrer module around the module rotation shaft 61 (fig. 2A, 2B, 2C, 2D, 2E, 2F) and the overall movement of the stirrer should be accomplished by two independent driving means, only so that a complete set of stirring and stir-frying modes is obtained, which is the reason for what is 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 present invention fully utilizes the principle of gravity, so that the stirrer shaft of the external stir-frying stirrer system composed of the stirrer module 6 and the stirrer auxiliary module 7 is preferably in a horizontal direction, although the rotation axis 61 of the stirrer module can be between 0 and 90 degrees. On the other hand, while the open plane of the inventive pan can generally range from parallel to perpendicular to 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 in the vertical direction, so that the stirrer can throw food to the edge of the pot body when rotating.

In principle, if a conventional stirrer is used and the rotating shaft of the stirrer is in a horizontal position, the stirrer or cooking machine cannot work normally because the stirrer pushes food out of the pot when working because the opening plane of the pot is also horizontal, as will be described in detail in fig. 2A, 2B, 2C, 2D, 2E and 2F. Therefore, only the cooking machine of the present invention can use the stirrer having the horizontal rotation shaft to prepare the cooking pan having the water level opened.

In practical application, the rotating shaft of the stirrer module and the opening of the pot body are preferably horizontal, and the inclination is not influenced a little, for example, the inclination angle is basically not different within 30 degrees.

5. The agitator system of the present invention (including the agitator module and the agitator assist module) preferably employs an agitator cross-bar (or portion of the agitator blades opposite the axis of rotation of the agitator module) for agitation.

6. Because the intelligent cooking machine is used for cooking dishes instead of manual work, if the cooking machine cannot solve the problem of simulating manual food stir-frying, the cooking machine cannot become 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 description of the embodiments of the present invention is provided with reference to the drawings.

First, a brief description of a stirrer and a schematic diagram of the stirrer according to the present invention will be given with reference to FIGS. 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 J1 (i.e., the 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 vessel of the agitator, so the distance from agitator axis J5 to leading end J3 is the distance from blade axis J5 to the vessel, which is 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. 4G and 4I. 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 mainly between ABC, thus requiring that the material 8 should remain in the middle region between ABC during cooking 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. Figure 2c also shows that the stirrer cannot work properly even if the cross-section of the pan 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 the ingredients in fig. 2c, the opening of the cooking pot is raised 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 the 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.

It is contemplated that the upper portion of pan body 1 may be enlarged, i.e., fig. 2E with the addition of 1xa1 and 1xa2 skirts, in the hope of enlarging the upper portion of the cooking pan to solve the overflow problem. It can be seen that 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.

The axis of the stirrer can be changed from horizontal to vertical, and the simple frying pan in the majority of the current market has the structure, the stirrer moves horizontally, and fig. 2F is a schematic diagram. 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 biggest problem with this stirrer is that due to centrifugal force, the cooking raw material 18 tends to gather at the outer side wall of the pan 1h away from the axis TB, and thus the stirring effect is not good.

Fig. 3A, 3B, 3C, and 3D are schematic views of attempts to solve the problem of food sticking to the body of the drum-type cooking pot.

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, the large-amplitude swing of the pan body can occupy more working space.

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. 3A, 3B, 3C, 3D also illustrate that the present invention addresses the relationship between the stirrer and the cooking pot, since in a cooking machine the stirrer and the cooking pot are an interacting whole. The stirrer and the cooking pan thereof of the present invention can be used in fig. 2A, 2B, 2C, 2D, 2E, 2F, 3A, 3B, 3C, 3D and other application scenarios. In short, the invention is valid in relation to the claims, whether the stirrer and its pan are placed horizontally (fig. 3A), obliquely (fig. 3B and 3C). Typically, the axis of rotation of the agitator module of the invention is in a horizontal position, or in the vicinity of a horizontal position, i.e. at an angle of less than 90 ° from the horizontal, during operation.

Fig. 4A, 4B, 4C, 4D, 4E, 4F, 4G, 4H and 4I are schematic diagrams illustrating the principle of the stirrer and the cooking pan. 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. 4B, 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. 4A, 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. 4A, 4B, 4C, 4D, 4E, 4F, 4G, 4H, 4I, 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 side surfaces 112a and 112B of the pot body corresponding to the vertical rods 612 are also vertical surfaces, so that the side surfaces of the pot body where the cooking raw materials do not stay are 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. 4A is lower in height than the body 1, which may be a consideration for a compact design.

The vertical bars 612 and the cross bar 613 in fig. 4B 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. 4B may be different from the general lid 2 of fig. 4A, but is an extension of the body 1. In fig. 4B 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. It should be noted, however, that the focus of the invention is on the lid 2, which makes the construction of the cooking machine according to the invention simpler. But other various covers are within the scope of the novel stirrer of the patent. In addition, the axis 21 and the like do not influence the protection content of the novel stirrer of the patent.

FIG. 4B 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 4C 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. 4C, 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 lid 11 is located at the axial position of one end of the stirrer 6, and the opening of the pot body is formed after the lid 11 is opened, so that cooking materials can enter and exit the pot body 1 from the opening, which is the case in fig. 3A. It can be seen from fig. 4B that the specific examples of fig. 3A, 3B, 3C, and 3D are 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. 4D 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. 4A to 4D directly. The solution is the innovation of the invention, such as the invention of a new stirrer and the introduction of a stirrer auxiliary module and the like.

Fig. 4E and 4F are block diagrams of the blender of the present invention, including a modified blender module 6 and a blender assist module 7. It is also possible to upgrade the individual components of the mixer module 6 to modules, namely a mixer spindle module 611, a vertical bar module 612 and a cross bar module 613, respectively. For simplicity, however, we sometimes remove the module two and still call it directly. For example, the agitator module 6 is still simply referred to as an agitator.

The

stirrer shafts

611a and 611b of fig. 4E 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 agitator module 6 is connected to the auxiliary module 7 by means of

shafts

611a and 611b, the auxiliary module 7 driving the agitator 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. 4F, 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 agitator module 6 is connected to the auxiliary module 7 by means of

shafts

611a and 611b, the auxiliary module 7 driving the agitator 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. 4G 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. 4H is a schematic view of an example of fig. 4F, the stirrer auxiliary module 7 is connected to the lid 2, the stirrer 6 is connected to the auxiliary module 7 through the

rotation 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. 4I is a schematic diagram of an example of fig. 4G, 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. 5A, 5B, 5C, and 5D, 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. 5A, 5B, 5C and 5D are schematic views of the stir-frying principle of the stirrer according to the present invention. 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. 5A 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. 5A, 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. 5B is a schematic diagram 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 region 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 region 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 a point E near the left edge L, after which the vertical stirrer rod 612 extends and rotates anticlockwise, so that the stirrer 613 again comes to rest against the pan 1 at point F. 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. 5B, 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. 5C 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. 5C, 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. 5C shows the vertical agitator arm 612 bent rearward in the direction of motion, or 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 module 6 may be approximately semicircular or wedge-shaped (see fig. 5D), or the stirrer cross bar may be a rotatable cylinder, such as a stirrer cross bar stopped at a point B at the bottom of the pot body.

Fig. 5D is a schematic diagram of the agitator beam rotation. 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. 5D also shows the combination of bending of the vertical bars of the mixer and rotation of the cross bars of the mixer. In fig. 5D, the vertical rod 612 of the stirrer 6 can be bent as shown in fig. 5C, 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. 5A, 5B, 5C and 5D can also be regarded as the twice bending of the stirrer.

In fig. 5D, it can be seen that the agitator bar can be of a variety of wedge shapes and 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 agitator 613f can be used with the agitator of fig. 10, such as the agitator bar 6136 of fig. 10.

Summarizing fig. 5A, 5B, 5C, 5D, 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 cross bar are all directed in the same direction. It is also possible that the axis of the agitator shaft forms 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. 6 is a schematic view of the trajectory of the stirrer rail 613, the pot body 1, the pot lid 2, the stirrer 6 and the stirrer shaft axis 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 transverse rod 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. It can also be seen from fig. 6 that the cross-section of the pan body 1 can also be of other shapes, such as oval or the like.

The blender module and pan described in fig. 4A, 4B, 4C, 4D, 4E, 4F, 4G, 4H, 4I-6 can be used to form a new blender for turning the turner and turner used for cooking into a controlled blend. 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 a much controlled and 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 distribution. 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, the optimal stirring can be selected for each stirring, the most itchy position can be stirred, and the oil water and the cooking raw materials are ensured to be 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. 7 is a schematic view of the novel pot of the present invention and the pot for containing the cooked food, point B is a mark point on the bottom of the pot 1, the stirrer 6, the auxiliary stirrer module 7, the rotation axis 61 of the stirrer, the cross bar 613, and the food 18.

As shown in the dish containing schematic diagram of fig. 7, 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. The surface of the induction cooker is attached to the bottom of the pot body 1 by adopting a curved surface-shaped induction cooker.

Summarizing fig. 4A, 4B, 4C, 4D, 4E, 4F, 4G, 4H, 4I-4, it can be seen that the blender module of the present invention comprises a blender assist module 7 and a collaborative stir-fry blender 6 (also simply referred to as a blender 6), the blender assist module 7 driving a blender rotation shaft 611 so that the collaborative blender 6 rotates about a 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.

The driving device is preferably a motor, and comprises 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 be further refined and named according to different stir-frying schemes, such as 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 conclusion of fig. 4A, 4B, 4C, 4D, 4E, 4F, 4G, 4H, and 4I-4 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 can rotate without getting caught on the stirrer during rotation, and the stirrer spans both ends of the pan body such that food can be efficiently and conveniently held.

FIG. 8 is a schematic view of the whole mobile agitator of the present invention using a disk to seal the shaft hole. 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. (6112 is not shown in the figure)

Meanwhile, external water or gas 7pf and an external electric signal 7c may be inputted into the pulsator through the rotation shaft of the pulsator module 6. Water or gas 7pf is ejected from a nozzle on the stirrer. The electrical signal may then drive electromechanical components within the blender module 6, as well as supply heating components within the blender 6.

Fig. 9A, 9B, and 9C are diagrams of a cooking machine in which a plurality of stirrers are installed and diagrams of the stirrers installed on different parts, and fig. 9A, 9B, and 9C show a pot body 1, a pot cover 2, a stirrer module 6, and a stirrer auxiliary module 7.

In FIG. 9A, two stirrer systems 6a/7a and 6b/7b are mounted on the pan 1, with stirrer rotation axes 61a and 61b, respectively, and it is generally preferred that the rotation axes 61a and 62b are perpendicular.

Fig. 9B is a schematic view of another cooker equipped with a plurality of stirrers, in which a stirrer system 6c/7c is installed on the pot body 1 and a stirrer system 6d/7d is installed on the pot cover 2, and the rotation axes of the two stirrers are 61c and 61d, respectively, and it is generally preferable that the rotation axes 61c and 62d are perpendicular.

Fig. 9C is another schematic diagram of a dual stirrer, where the

stirrers

6a, 7a and the

stirrers

6b, 7b are oppositely disposed on the pot body 1 or the pot cover 2, and in order to ensure that the two stirrers do not get caught during operation, a series of evasive operation modes may be adopted, such as one stirrer, e.g. 6a, clinging to the edge of the pot body 1, and when the other stirrer, e.g. 6b, runs near the stirrer 6a, leaving the surface of the pot body 1 by means of the stirrer 6b, avoiding collision with the stirrer 6a, and simultaneously providing an open path 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.

Figure 10 is a schematic view of several different agitators.

Fig. 10 shows a side view of a basic stirrer, stirrer 6, stirrer shaft 611, axis of rotation 61, vertical stirrer bar 612, stirrer cross bar 613, the dividing points K1, J1 between the bar and the cross bar, and stirrer 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. 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 or rotated twice. 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 FIG. 10 for emphasis, to indicate that these aspects are within the scope of the invention, and not to be disputed. 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.

The top view of the basic stirrer in fig. 10 is in the shape of a thin plate 6131 with projections 6134 on both sides to prevent the cooking ingredients from sticking to the surface of the stirrer.

In the top view of the improved stirrer in fig. 10, the side of the vertical rod of the stirrer near the pot is a plane and then becomes thinner 6132 toward the middle of the pot to push the cooking materials in the pot toward the middle of the pot. The two sides of the bottom of the stirrer can be respectively additionally provided with a wedge or a sheet 6133 which is approximately vertical to the cross bar, so that the stirring effect of the cooking raw materials which are not easy to turn over is better, but the problems that the stirrer is inconvenient to clean and dirt is easy to gather are caused.

In fig. 10 the other stirrer, i.e. the stirrer blades and in particular the stirrer rails, are not in the plane of the stirrer module axis of rotation 61 but are curved. In order to ensure that the agitator works properly both from left to right agitation and from right to left agitation, the front end of the blade or the cross bar of the agitator has an axis of rotational symmetry, such as axis of rotational symmetry 603 in fig. 10 (fig. 10 is only a schematic view, with a mechanical drawing of the dimensions of the two). In the case of the schematic view of fig. 10, the agitator 6136 has a certain rotation axis a coplanar with the agitator rotation axis 61 so that the agitator 6136 can rotate 180 ° or more around the rotation axis a, and the agitator 6136 is axisymmetric to the rotation axis a. In the case of the present invention, the axis of rotation a is parallel to the agitator shaft 61.

Further illustrated in fig. 10 are pot 1, pot cover 2, pot body low point B, and pot cover high point T. Taking the bender module 6 as an example, the bar 6136 is not in the plane of the bar, or simply "perpendicular" to the bar (not perpendicular or, for example, 613f) of the vertical bar, has an axis of symmetry 602, and can be rotated 180 ° about the axis of rotation 604. As mentioned above, the vertical rod may be bent in conjunction with the rotation of the cross rod of the mixer, or the vertical rod of the mixer may be bent twice or the cross rod may be bent. Obviously, the cross bar 6136 may also be asymmetric, such as the asymmetric cross bar 613f of fig. 5D, and the bending point 604 may also be at different positions of the vertical bar.

The oval pan in FIG. 6 is an embodiment of FIG. 10 using a different stirrer and a different stirring pattern, for example, using the stirrer of FIG. 10, if at the edge of the pan, the stirrer is straightened; in the middle of the pan body, the stirrer is bent or shortened and can still match the oval pan body shown in figure 6. In another example, a stirrer is adopted, the cross bar 6136 extends at the edge of the pot body, the cross bar 6136 rotates to be perpendicular to the vertical bar at the center of the pot body, and the matching action of the vertical bar is combined, so that the elliptic pot body in the figure 6 can be well matched.

Fig. 10 also shows that the excess of a section of crossbar 6136 tends to jam with the pot. The agitator vertical bar, cross bar, or bent cross bar 6136 can be made resilient and limit the range of motion of the double cross bar 6136 in terms of tolerance redundancy.

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 should be construed as providing additional limitations to the present invention and 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

1. The utility model provides an intelligence cooking machine which characterized in that includes: the food stir-frying machine comprises a stirrer, a stirrer auxiliary module and a pot body, wherein a part rotating in the pot body and used for stirring and stir-frying food is called the stirrer, and the rest part driving the stirrer is called the stirrer auxiliary module; the stirrer is combined with the stirrer auxiliary module to form a stirrer module, the stirrer module comprises blades and a rotating shaft connected with the blades, and the rotation of the stirrer around the rotating shaft and the controlled movement of the stirrer are driven by more than two independent driving devices, so that the stirrer can realize more than two independent movement modes to stir food in the wok body;

the rotating shaft drives the blades to rotate to stir or the parts of the blades opposite to the axis of the rotating shaft are used for stirring, the included angle between the rotating axis direction of the stirrer module 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 agitator blade spans pot body both sides, perhaps, adopts two agitators about, to cover the both sides of the pot body, the blade can wind the pivot is rotatory, the agitator can also implement following arbitrary one or the combination between two at least, and with the blade winds the pivot is rotatory to be made up wantonly to the realization is to the stirring of cooking raw materials and turns over the stir-fry: the stirrer is controlled to integrally translate, the blade is controlled to stretch and retract, the blade is controlled to bend, and the front end of the blade is controlled to rotate; and/or, the blender module comprises a stir-fry motion, referred to as RL stir-fry motion, comprising the following (1) to (6):

(1) the front end of the stirrer is close to the edge of the R end or the L end at one end of the pot body, and the part without cooking raw materials is attached to the pot body;

(2) the stirrer rotates towards the central area of the pot body at the R end or the L end and stirs and pushes the cooking raw materials to the central area:

(3) 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;

(4) the stirrer continues to rotate to reach the L end at the other end of the pot body or the vicinity of the edge of the R end, and one-time R-L stir-frying or L-R stir-frying is completed;

(5) the stirrer is subjected to R-L stir-frying and then subjected to L-R stir-frying immediately, or the stirrer is subjected to L-R stir-frying and then subjected to R-L stir-frying immediately; thereby completing the classic stirring or stir-frying; alternatively, the first and second electrodes may be,

(6) the stirrer returns to the R end after R-L stir-frying, and performs R-L stir-frying for several times, and then performs L-R stir-frying for several times; or the stirrer returns to the L end after L-R stir-frying, stir-frying for several times in the L-R mode, and stir-frying from the R end to the L end for several times; thereby completing one non-classical stirring or stir-frying;

the pan body comprises an envelope surface formed by the rotation of the front end of the blade of the stirrer module; when the stirrer rotates, the front end of the stirrer blade can be attached to the surface of the pot body in a required position in a controlled manner or separated from the surface of the pot body in a required position in a controlled manner.

2. The cooking machine of claim 1, wherein the agitator module includes an RL stir motion, the number of stir motions of the agitator from R to L end being equal to the number of stir motions from L end to R end during a cooking cycle.

3. The cooking machine of claim 1, wherein the blender module of the cooking machine further comprises at least one of the following features or combinations of features:

(1) the stirrer is connected with the pot body;

(2) when the stirrer is arranged in the pot body and the rotating shaft is outward, the rotating shaft of the stirrer penetrates out of the pot body from the inside of the pot body;

(3) the stirrer is connected to the cooking machine;

(4) the cooker comprises a cooker cover, and the stirrer module is connected with the cooker cover;

(5) when the stirrer is arranged in the cooker cover and the rotating shaft is outward, the rotating shaft of the stirrer penetrates out of the cooker cover from the inside of the cooker cover;

(6) after the cooker cover is covered, the stirrer can be positioned in a space surrounded by the cooker body and the cooker cover, so that the cooker can cover the cooker cover for cooking.

4. Cooking machine according to claim 1, characterized in that it comprises at least one further feature or combination of features of any one of the following:

(1) the pan body is bilaterally symmetrical;

(2) the cooking machine comprises a cooker cover, wherein the cooker cover is bilaterally symmetrical;

(3) power or compressed air is introduced into the mixer from a rotary joint at the mixer shaft.

5. The cooking machine of claim 1, wherein when the agitator module is translated in its entirety and the agitator module shaft is outward and outside the pan body, the agitator module shaft has a hole, and a sealing plate is used to prevent moisture in the pan body from escaping through the hole; the stirrer module rotating shaft penetrates through the sealing plate, and when the stirrer module moves integrally, the sealing plate is driven to move, but the hole is always blocked by the sealing plate.

6. The cooking machine of claim 1, wherein the blade of the stirrer is rod-shaped, comprising a cross-bar and a vertical bar, the vertical bar being at one end, both ends, or in the middle of the cross-bar; one end of the vertical rod is connected with the transverse rod, the other end of the vertical rod is connected with the rotating shaft, and the rod-shaped stirrer is combined with the stirrer auxiliary module to form a stirrer module.

7. The cooking machine of claim 6, wherein the controlled stir fry motion of the blender module includes at least one of: the agitator module is capable of controlled unitary translation; the vertical rod module of the stirrer can be controllably stretched and contracted; the vertical rod module of the stirrer can be bent controllably; the blender crossbar module is controllably rotatable.

8. The cooking machine of claim 6, wherein the cooking machine uses the stirrer bar for stirring.

9. The cooking machine of claim 6, wherein the cross bar of the blender module is wedge-shaped to facilitate stir-frying, or the front end of the cross bar of the blender module is provided with a wedge perpendicular to the vertical bar to facilitate stir-frying, or the front end of the blender module is provided with a blade similar to a slice; the shape of the edge of the wedge is matched with the curved surface of the pot body.

10. The cooking machine of claim 1, wherein the cooking machine includes a pan lid, the agitator module is on the pan lid, and the agitator assist module drives the agitator to rotate and drives the agitator to move as a whole or to extend or retract the blade or to bend the blade or to rotate the front end of the blade or to drive the agitator to move in a circular motion around a central vertical line of the pan body.

11. The cooking machine of claim 1, wherein the cooking machine includes a plurality of blender modules having axes of rotation that are parallel or perpendicular to each other.

12. The cooking machine according to claim 1, wherein the stirrer forms different combinations with the pan body opening plane, including: the opening plane of the pot body is parallel to the rotating shaft of the stirrer, or the opening plane of the pot body is perpendicular to the rotating shaft of the stirrer.