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月彳曰修(更)正替換頁I 九、發明說明： 【發明所屬之技術領域】 本發明涉及一種烹調方法，具體地講，本發明涉及一 種在自動或半自動烹調設備上通過程式控制烹調物料的投 放、翻動及火候狀態而實現的智慧化滑炒烹調方法。 【先前技術】 烹飪的基本技法包括炒、爆、煎、炸、燒、燜、燴、 汆、煮、蒸、溜等。其中，炒是以油和金屬作爲主要傳熱 介質，所用油量較少，油溫較低，在以油和金屬導熱使原 料成熟之後，往往還有一個快速調味的過程。 根據炒的加熱特徵，可分爲滑炒和煸炒兩種，滑炒是 運用最爲廣泛的一種炒法，一般包括滑油和炒拌兩個過 程。第一個過程滑油使烹調物料加熱成熟，關鍵要掌握下 料時油溫的變化情況，其可變因素爲原料的數量、油的數 量、火力的強弱’加上原料本身對油溫的要求，下料後要 及時劃散原料，防止脫漿、結團；劃散的原料要馬上出鍋， 並瀝油。第二個過程是炒拌，炒拌通常的模式是以中、旺 火通過中或少量油（可包括水、湯、芡等）、金屬（炒锅、 烹飪容器等）等傳熱介質對烹調物料快速加熱，同時以翻 炒工具快速翻動、翻面、翻炒、翻拌烹調物料，和/或以鋼 運動的方式使烹調物料與鍋産生相對運動，使烹調物料在 較短時間内被均勻混合和加熱，爲菜肴定味、定色、上光， 並達到預定效果（例如使成菜鮮、嫩、脆、滑、爽、幹香 1308864 ^*1^^"*"^^***·*—— 丨丨 _ „||, _____- ι..^—»Μ »τ, 月β曰修(吏)正替μ| 少拌是滑炒的最後一道工序，就是將經過料 ;味料拌和並㈣，炒拌的速度越快越能保證菜肴的嫩 :炒火要旺，速度要快，調味適宜，許多滑炒菜 錢要煸香S、、薑、蒜（搶⑹或某些其他調料。 :二笑的方式有三種：對汁笑、投料衫、勾艾投料。 W人就是將所有需加的調料及粉汁—起放在小碗中擾 椒’待原料滑熟，底油熗献後，倒人原料即潑入對汁， =翻拌即成。投料衫，就是將滑熟的補下減依次 ^周!^、湯汁’燒開後淋下粉液衫。衫投料，就是先 原^調味料及湯汁加在鋼裏’燒開勾笑後再放入滑熟的 =°上述過程中對油溫、火力強弱、投放物料的時機、 =的動作和速度等都要求掌握得非常準確，這樣才能做 出色香味俱全的佳肴。 近年來，新型廚具不斷湧現，如自動電鍋等。但這些 都/、不過疋一些專門用來解決某一方面的簡單烹飪問 通的，具。對於實現烹&尤其是巾m之精麵在的核 心内容’例如各種基本烹每技法尤其是炒，烹飪火候控制， 以及各種烹飪基本操作等，基本上無能爲力。 上Μ要從根本上解決烹飪的問題，須以自動或半自動的烹 凋》又備取代人工作業，並在該烹調設備上運用人工智慧化 t烹調方^，自動或半自動地實現各種基本烹純法如 办爆、烈、炸、燒、燜、燦、汆、煮、蒸、溜等。 、市售的一些微波爐等烹調設備，内置有數十種烹飪程 式’宣傳說可以製作幾大菜㈣菜肴。姑且不論微波加^ 1308864 - 是否適合中式烹飪乃至許多西式烹飪，也不論這些烹調設 r 備存在無法實現自動分次按序投料和自動翻動等烹飪基本 操作的重大缺陷，單就火候控制而論，菜肴品種、用料和 ' 製備等千差萬別，對於火候的要求各不相同，決非按菜系 ’ 或按類別編制的幾十種程式所能涵蓋和滿足的。實際上， 即使是同一種菜肴，例如“魚香肉絲”，選料的不同（例 如裏脊和腿肉）、製備方法的不同（例如橫切豎切、塊大塊 小等）、物料份量的不同等等，都會造成不同的火候控制和 * 操作要求，用同樣的“魚香肉絲”程式操作，可能會得到 不同的,f、每效果。 中國專利01230251.1中公開了一種全自動烹飪機，該 烹飪機中揭示了油菜分離器來實現烹調中烹調物料與油的 分離，該油菜分離器包括空油箱4 5，以及設置在空油箱4 5 上由網格/油泵組成的蓋44，油/菜分離時，開啓蓋44，鍋 47移至空油箱45上方並旋轉與蓋44内側網格接觸，網格 φ 擂住菜而油流入空油箱4 5中。該油菜分離器實際上是一種 油的排出裝置，菜留在鍋内。該裝置可以將菜擋住在鍋内， 但卻不能徹底將烹調物料上的油濾乾淨，很可能導致在後 續加工的炒拌和調味階段勾不上芡，嚴重影響菜肴的質量 。如要把油壚、乾淨，則很難避免物料隨油一起離鋼，移到 : 蓋44上。如果出現這種情況，該專利所公佈的設備無法將 這些物料移回鍋内。即使實現了將油濾淨，物料又全部留 在鋼内，仍然存在很大問題。我們知道，滑油是在溫油鋼 中進行，而炒拌則須使用旺火，因而滑油結束後，有一開 7 1308864 > ^ '大火將鍋加熱的過程，如果烹調物料此時留在鍋47中，會 , 造成過度熟化，不能實現滑炒菜肴鮮嫩的風味，失去了滑 - 炒的意義。許多滑炒菜在炒拌前先要煸香蔥、薑、蒜（熗鍋） - 或某些其他調料，如果烹調物料留在鍋47中，此項工蓺就 . 很難實現。此外，該設備中也沒有能夠迅速有效地劃散物 料的裝置’不能實現滑炒的劃散功能。縱上所述，顯然該 -專利所述的設備不能實現滑炒工藝。 中國專利98232654· 8公佈了的中菜自動烹調機，採用 _ 了鍋體自動翻轉機構’可將炒菜或食品自動倒出鍋。該專 利所揭示的設備因爲沒有劃散工具、瀝油裝置、和再投入 裝置，所以也不能實現劃炒工藝。 【發明内容】 本發明的目的在於提供一種智慧化的滑炒烹調方法， 該烹調方法在自動或半自動烹調設備上使用時，能夠實現 # 滑炒的烹飪技法，並能根據菜式、物料選擇和製備、物料 份量、f、調設備和環境等因素之不同而實現不同的智慧化 的自動或半自動的烹隹火候控制和相應的烹隹基本操作（ 如物料投放、劃散、翻動翻面、盛出、瀝油、再投入等 '作）及操作組合。 树明的目的是通過以下技術方案來實現的：_種在 烹調設，中完成的智慧化滑炒烹調方法，該烹調設備包括 烹隹容器、控制系統和加熱系統，該方法包括如下步驟： (1)啓動上逑的烹調設備； 8 1308864 - (2)根據上述烹調設備中控制系統發出的命令，向上述 ' 烹調設備的烹飪容器内投入烹調所需的傳熱介 質，並利用上述烹調設備的加熱系統加熱該傳熱介 ' 質； * (3)根據控制系統發出的命令，向烹調容器的傳熱介質 中投入烹調物料； (4) 劃散和/或翻拌該烹調容器中的烹調物料； (5) 將烹調物料與傳熱介質分離； *( 6)將與傳熱介質分離後的烹調物料再投入到上述烹 飪容器或其他烹飪容器中，進行回鍋處理； (7)炒拌和/或翻拌上述烹飪容器或其他烹飪容器中的 烹調物料。 在本發明的烹調方法中，在啓動烹調設備之後、投入 傳熱介質之前或之後，還可以包括輸入資料、輸入指令、 和/或調入、輸入、運行軟體（如烹隹程式）的步驟；而且， φ 這種輸入或者調入可以利用烹調物料的包裝上的資訊完成 ，也可以通過人工輸入或其他方式輸入。 例如，烹調物料相關資訊、烹隹過程相關資訊/指令、 以及程式的輸入/獲取，可以通過讀取（如掃描讀取）烹調 物料包裝上的貢訊來完成，也可以通過輸入裝置例如通訊 、網路、鍵盤（按鈕）、人機對話介面、掃描、語音/聲/ 光/電/機械輸入裝置等輸入，還可以從存儲介質中讀入、 和/或通過烹調設備或烹飪提示裝置中的檢測/監控裝置獲 得等方式而實現。 9 ^1308864 > - - 上面提及的烹調物料相關資訊包括物料編碼和資料等 ! ，其包含菜肴/物料品種的識別資訊，還可以包括有關物料 - 類型、製備特點、製備時間、保鮮期、物料份量等造成烹 ' 飪操作和火候控制差別因素的資訊，以及物料狀態資訊例 如由設在投料裝置上的感測斋檢測到的物料溫度等，，f、名壬 過程相關資訊/指令則包括工藝要求、工藝參數、工藝時間 、設備工作環境/工作條件/運作狀態、火候狀態、操作指 令等；在此步驟中，可以包括操作者根據個人的口味、愛 * 好和烹飪需要等而輸入的資料；可以包括通知資訊，例如 操作者操作投料裝置或人手將物料投入烹飪容器後輸入資 訊通知烹調設備該操作已完成；可以是確認/回饋資訊，例 如操作者收到烹調設備或烹飪提示裝置提供的資訊後發出 的確認資訊或按照其提示完成了某種操作後發出的回饋資 訊；還可以是操作者根據烹調設備或烹飪提示裝置的要求 或需要而提供的相關資訊，例如對烹調設備或烹飪提示裝 Φ 置的初始設置資訊、烹調設備或系統的工作環境/工作條件 /運作狀態資訊等。上述程式包括烹飪程式、烹飪提示/指 導程式、烹調設備/系統控制系統或烹飪提示裝置的操作程 式等。 在本發明的烹調方法中，傳熱介質可以通過手工加入 : ，但優選的方案是：傳熱介質是通過烹調設備中液態物料 投放裝置加入的，或者將傳熱介質放置於一物料包裝中並 通過該物料包裝加入烹調容器中。 在本發明的烹調方法中，烹調物料可以通過手工加入 10 1308864 • ，但優選的方案是：烹調物料放置在烹調物料包裝中，並 1 通過烹調設備中的烹調物料投放裝置打開該包裝而加入烹 調容器中。另外一個優選的方案是：烹調物料放置在容器 ' 中，並通過烹調設備中的烹調物料投放裝置將該容器中的 ' 烹調物料加入烹調容器中。 在本發明的烹調方法中，步驟（4)中的劃散和/或翻 拌以及步驟（7)中的炒拌和/或翻拌可以是手工完成的， 但優選通過烹調設備中的劃散/翻拌裝置來完成。這種劃散 */翻拌裝置可以是劃散裝置（如攪拌裝置）、炒拌裝置、自 動鏟和/或烹調容器運動裝置。我們的實驗已證明，單獨的 烹調容器運動裝置也可以很好地實現劃散、炒拌或翻拌功 能，烹調容器運動裝置和其他劃散/翻拌裝置共用則可更理 想地實現這些功能。 烹調物料與傳熱介質的分離優選通過烹調設備中的分 離裝置如瀝油裝置來完成，該分離裝置可安裝在烹調容器 φ 之内、之外或其邊沿附近。 另外，在本發明的烹調方法中，還包括對加熱系統的 加熱強度進行自動/半自動控制的步驟。加熱強度的控制是 由控制系統根據程式中的資料如時間等、上述由烹調設備 外輸入例如操作者提供或烹調設備從外界獲得的資訊/指 : 令、檢測/監控裝置測試得到的資料、和/或存儲在存儲系 統中的資料，對烹調設備中的加熱強度調節裝置發出控制 指令，對烹調設備的加熱功率和/或燃燒火力進行自動/半 自動調節而實現的，例如，通過將測得的火候狀態資料即 11 .1308864 - 時動態反饋給控制系統，並與相應的設定值進行比對。加 * 熱強度的調節也可以是在烹調設備控制系統或提示系統的 - 提示或配合下由人工控制相關系統/裝置執行或全人工執 . 行。 * 對於滑炒的烹調方法而言，步驟（3)中在傳熱介質中 投入的烹調物料常常爲動物性原料或其他烹調主料（例如 豆腐），而且在步驟（6)中該烹調主料投入之前或之後， 還可以一次性地投入或分次投入一種或一種以上的其他烹 * 調物料。如果烹調主料是動物性原料，則該動物性原料優 選經過經過上漿處理。而在步驟（6)中進行回鍋處理時， 則還可以包括加入調味品和芡料的步驟。 對於滑炒而言，一般可將其烹調物料可以分爲主料、 輔料、調味料和芡料等，主料一般爲動物性原料如肉片， 輔料一般爲植物性原料如蔬菜，而且主料一般要經過上漿 處理。本發明的方法中，滑炒的烹調物料可以只包括主料， φ 也可以包括主料和輔料、調味料、芡料之中的一類、兩類 或全部。但烹調物料不同，方法步驟也有所不同。而且， 主料、輔料、調味料和艾料都可以是一種或多種。 在本發明中，烹飪所需的傳熱介質可以爲水、油、氣、 鹽等，優選爲油或水，滑炒中更優選的傳熱介質是油。傳 熱介質投放的分量以及時機可以根據程式設定資料、從烹 調設備外輸入或獲得的資訊/指令、存儲介質中存儲的資 料、和/或感測器所測量的有關資料等因素來定；投放既可 以是由控制系統控制烹調設備中的物料投放裝置自動或半 12 1308864 自動投放，也可以是由操作者根據烹調設備中控制或提干 系統的提雜獅·放U投放或手放 時可以是Μ放到烹調設備中再進行加熱，也可以先^放 預熱再投放到烹調設備中。 丁 【實施方式】 兹委員瞭解本發明之目的、特徵及功效， 做、二;之實施例’並配合所附之圖式，對本發明 烹調方法特別適合於滑炒，: = 明=發明的 ㊁進’本發明的烹調方法也可以推廣到i他亨;作 而：:：的具體實施方式並非是對本發明的限制： 裝置由銷體現本發明烹財法的—種劃散裝置，該 劍政工具、限位蓋和擺臂組成。 板上的旋轉電機7通過安裝在擺臂底 中的烹备物料：!°6驅動梳狀劃散工具3旋轉，咖 防止物料和傳執^散。限位蓋2在劃散時蓋在錢1上， 機支架11上的Γ f溢出和㈣。劃散結束時，安裝在電 輪組9__1轉電機8通過安裳在擺臂底板4上的錐齒 ，讓出位置轉支架1Q上的轉轴轉動，將擺臂擡起 圖2所示工具進行下—步操作。 其結構和運作2現本發明烹㈣法㈣—種劃散裝置， 爲s型的，以與圖1所不裝_似’只是劃散工具改 4建致更好的劃散效果。 13 .1308864 - 圖3是實現本發明方法所採用的一種出鋼-遞油-回鋼 ' 裝置。該裝置是一種抓鏟，其包括雙折臂連杆機構21和帶 ' 有瀝油孔的鏟形工具25，整個機構通過上、下定位支架18 • 和15固定在主機機架或移動裝置上，電機17驅動螺杆19 • 轉動並帶動滑塊20上下運動，雙折臂機構21通過銷轴14 和16分別與下定位支架15和滑塊20連接，滑塊20上下 運動時，帶動雙折臂連杆機構21運動，將兩個鏟形工具 25合攏和打開。需要將滑油物料出鍋時，裝置整體在控制 • 系統的控制下移動至鍋體1上方並下降至適當位置，電機 17驅動螺杆19旋轉並帶動滑塊20向上運動，兩鏟體25 合攏，將鍋内物料鏟入其内，裝置整體上升，使物料出鍋、 瀝油，回油泵22通過回油管24將鍋内的油吸回到儲油箱 23，此時可將所示裝置整體移至鍋外，讓出位置給其他系 統進行其他操作，需要使物料回鍋時，裝置整體在控制系 統的控制下移動至鍋體1上方並下降至適當位置，電機17 • 反轉，使兩鏟體25打開，鏟内物料落回鍋中。26是安裝 在鍋1内壁的溫度感測器，監測鍋内壁和鍋内傳熱介質例 如油的溫度並將信號反饋給控制系統。在採用本發明方法 的烹飪系統中，還可以在系統内的其他位置安裝感測器， 例如安裝在機架上的環境溫度感測器、安裝在投料口的物 料溫度感測器、安裝在加熱裝置處的熱值感測器、安裝在 燃氣管道上的燃氣流量/壓力感測器、以及安裝在劃散工具 /翻動工具上和限位蓋内的檢測物料溫度的感測器等。 圖4所示爲採用本發明烹飪方法的烹飪設備系統中的 14 .1308864 - 一種雙鍋式滑油子系統，由滑油機、出鍋瀝油裝置和烹飪 ' 物料/容器運送裝置組成。物料被投放到網筐狀容器40、 ' 45中，在油鍋43中被加熱，安裝在底座28上的翻轉臂29 • 向下翻轉，使限位蓋31蓋住容器40，劃散工具30旋轉， ' 劃散容器40、45中的物料。劃散完畢，升降電機42帶動 橫梁33沿滑道32上升，使容器40、45上升，容器中的物 料與鍋中的油分離，電機36、41驅動轉輪37轉動，使皮 帶34運動並帶動容器40、45沿滑道35橫向移動，44是 * 皮帶另一端的被動轉輪，當容器40、45移至槽形擋板38 上方時，升降電機42帶動橫梁33沿滑道32下降直至容器 40、45的L型活動底板39的垂直部分插入擋板38的槽内， 電機36、41驅動容器40、45繼續沿滑道35橫向移動，活 動底板39被抽開，容器40、45中的物料落入置於其下方 的烹飪容器、存儲容器或運送/再投料裝置中。 圖5所示是採用本發明烹飪方法的一種滑炒裝置，由 φ 機架46、鍋1、鍋運動機構47、劃散裝置48、投料裝置 4 9、主控制系統5 0、火控系統51、歷油槽5 2及遞油和回 鍋裝置組成。其中鍋運動機構47將在圖12中詳述，其可 以實現晃鍋、翻鍋、鍋翻轉、顛鍋等炒拌動作。 圖6所示是圖5所示滑炒裝置中的瀝油和回鍋裝置， 滑油物料在鍋1中滑散成熟後，鍋運動機構47帶動鍋1 翻轉，將滑油物料和油一起倒入遞油槽5 2中，油通過瀝油 槽5 2上的孔洞流到細濾器61上，經細濾、後流入儲油箱 62 ;須將物料回鍋時，電機65驅動瀝油槽52上升，此時， 15 1308864 - 瀝油槽52在扭簧60扭力的作用下保持水平狀態，瀝油槽 52繼續上升，拉簧56的拉力隨瀝油槽52上升距離的增大 而增大。電機6 5驅動瀝油槽5 2上升到高於锅平面的位置 時，鋼運動機構47使鋼1旋轉傾斜一定角度準備接料，當 拉簧5 6及限位鋼絲5 7的拉力大於扭簧6 0的扭力時，轉輪 5 8旋轉，帶動轉轴5 9和安裝於軸上的瀝油槽5 2翻轉，其 中物料開始滑回鋼1内，翻轉大於一定角度後，物料全部 投入鋼1中，電機6 5停止動作；重定過程相反，電機6 5 反轉使瀝油槽5 2下降，當扭簣6 0的扭力大於拉簧5 6的拉 力後，遞油槽52再次恢復水平位置。圖中53是支架，55 是拉簀56的固定板，54是限位開關，63是安裝支架，64 是緊固套。 圖7所示爲採用本發明烹飪方法的一種自動烹飪機， 其包括鋼體1、加熱系統、投料系統、翻動系統、控制系 統、檢測系統和滑油系統。該加熱系統包括爐頭81、燃氣 丨流量自動調節裝置8 0和開關電磁閥7 9。該投料系統由三 部分組成：第一部分是連體卷袋式預包裝物料投放裝置77 ，物料被包裝于連體包裝袋73中，投料時電機75通過螺 杆72驅動物料投放裝置77橫向運動至鋼1上方，物料投 放裝置77旋轉並割開包裝袋73將物料投入鍋内，然後物 料投放裝置7 7移離鋼1，讓出位置給別的系統進行其他操 作；第二部分是容器投料裝置92，電機94通過齒輪齒條 機構95驅動容器投料裝置92的底板93運動，打開容器底 部投料；第三部分是液體投料裝置，67是儲油桶，電磁閥 16 1308864 .8 &制&放，由料的f。該翻動系統由橫向移動電機76、螺 杆 升〜兒機69、翻動工具驅動傳動總成70和翻動工 具71組成。該檢測系統包括多個感測器，如環境溫度感測 •斋96等。劃散裝置48劃散物料。電機78驅動鍋體丄繞轉 軸91翻轉，將銷中物料傾倒到邏油網料上渥油，油流入 :經沈_油泵⑽泵回儲油桶67重復利用，回鋼 :^置中’瀝油網84上設有連接塊86，回射88上設有連 •接塊87與連接塊86相配合，電機82通過螺杆83帶動瀝 油網84運動，使連接塊86插入連接塊87的槽巾，電機 9〇驅動回轉f 88帶動瀝油網84運動翻轉至銷】上方將物 圖8所示爲採用本發明烹每方法的一種烹佐設備系統 之局部’由滑油子純和烹炒子系統組成。圖中97即圖4 :斤示的雙銷滑油子系統，101、1〇2爲雙工位烹炒子系統， ⑺油子系統中滑完油的物料落入處於接料工位⑽的容 ^然後和容器-起被傳送帶99、1〇3送至投料位1〇〇， 谷斋翻轉將物料投人烹炒子系統m、1()2的炒錦中。 圖9所示爲實現本發明方法所採用的一種加熱強度控 1系統’由銷、爐頭、燃氣管道和閥系統、感測器系統和 =制系統組成。燃氣通過電磁總閥後分兩路，分別通過各 自的早向閥’再通過調節燃氣流量的比例闕，然後一路通 =頭的内圈’爲内圈火的燃燒供氣，另一路通往爐頭的 卜圈’爲外圈火的燃燒供氣；Dsp控制電路根據控制程式、 曰令、和/或感測器系、統（銷體溫度感測器、熱源熱值感測 17 1308864 ‘替換id 器、環境溫度感測器等）的檢測資料，控制比例_的開度， 通過調節燃氣流量控制燃燒火力，流量感測器提供燃氣流 里的反饋信號給DSP控制電路，助其更準確地控制火力； DSP控制電路並根據媳火保護感測器和燃氣泄漏感測器所 提供的資汛保護系統安全，例如發生熄火或燃氣泄漏時及 時關閉電磁總閥、單向閥、比例閥等。 圖10和圖11所示爲實現本發明方法所採用的一種料 盒式投料裝置。物料按投放順序分別被放入料盒110的各 個容倉後以熱壓膜封裝，投料機構是通過以卷軸將料盒封 膜月ί失緊’然後以同步V傳動帶動卷軸旋轉並平移，將 封膜分段分時撕開的工作方式完成投料的。當料盒110被 置於料盒支架130上之後，電機Π5帶動轉軸114和安裝 於其上的凸輪112旋轉90度角，凸輪112使齒條轴U1 向上運動，帶動齒輪118和料盒壓板轉軸1〇7轉動，使料 盒壓板109旋轉9〇度將料盒11〇邊緣壓住使其不能移動。 Φ 卷膜軸128是内有齒面的兩個半軸，通過絞鏈連接在一 起，内置扭簧使其抱緊。安裴在支架123上的主傳動電機 I25通過主動帶輪124、安裝在支架116上的從動帶輪117 和同步帶119驅動卷膜轴128轉動，擋塊129頂住卷膜軸 128的一個半軸上的突出部，將兩半轴撐開一定開度，此 時電機1^5帶動轉轴114再旋轉9〇度角，使得安襄在轉轴 114上的壓膜板113將料盒伸出的封膜前端壓人張開的兩 半軸之中，接著電機丨15反轉90度，擡起壓膜板113，電 機125驅動卷膜軸128反轉，離開擋塊129，扭簧力使兩 18 .1308864 «峰 - 半軸合起將膜夾緊。卷膜軸128兩端的齒輪127與框架上 • 的齒條108、120嚙合，使得主傳動電機125帶動同步帶運 ' 動時，卷膜軸128在旋轉的同時沿導軌121作平面移動， ' 從而實現卷膜撕膜的效果。整個投料裝置通過安裝支板 • 104、105與烹飪系統支架連接，電機106可以帶動投料裝 置在水平的投料位置和垂直的等待位置之間變換。 圖12所示爲實現本發明方法所採用的一種炒拌裝 置，由鋼運動裝置和翻動裝置組成，鋼運動裝置和翻動裝 • 置可以分別獨立使用，也可以共同使用。鍋1通過鍋固定 圈148與鍋運動裝置相連接，鍋運動裝置安裝在鍋具動作 平臺131上，翻動裝置通過旋轉臂143與主機機架相連接。 翻轉電機132通過圓柱直齒輪133和錐齒輪134、136驅動 鍋1繞水平軸變速旋轉，可實現翻鍋、翻轉、顛鍋等運動。 電機147通過支架146安裝在鍋具動作平臺131上，通過 曲柄145、轉軸連接板144和滑杆135帶動鍋具1作變速 • 平面運動，可實現晃鍋等運動。翻動工具138上安裝的翻 鏟工具137、聚攏工具鏟141和齒形工具142，分別可實現 鏟起-翻轉、鐘起-聚攏和打散等翻動功能。安裝在擺臂内 的翻拌動作機構139通過轉軸140驅動翻動工具138轉動。 在本發明中，烹飪程式除含有根據烹飪技法和廚師實 際操作經驗制定的關於滑炒的基本操作方法和内容外，還 可含有根據菜式、物料選擇和製備、物料份量、烹調設備 和環境等因素之不同而進行不同的自動/半自動烹飪火候 控制和相應的烹飪基本操作及操作組合的内容，以及與傳 19 1308864 ί。物料火候狀態和/或烹淑備工作條件/環境/ ==?或環境溫度較低侧氣流量控= ^、、、_加長或將炒拌/翻拌速度降低等。亨 =和^提示程式可以是互相獨立的程式， 了 互相整合或通過某種方式建疋 亨飪葙彳由从甘u_ t 』及和％繁的私式例如根據 ，、、耘式中的某些指令調用烹佐提示程式。 在對烹調容器進行加熱時，控制系 貧料、從烹調設備外輸入或獲 ，式叹疋 _素進行調測得資料對 狀態進行控制。例如，可通二節 動和/或其他可控要素而實現控制 統= ===/或電加熱系統和/或電磁加熱= 和//irl 波加㈣統和/或紅外線加敎李统 系統。用於加熱強度控制的自動調節裝、ΐ可 疋:夠：出連續或分級運動和/或調節 和/或電/電磁類調節裝置。 丨寻軔衷置 任何J、調特別是t式烹調令， 敗和最終效果的闕鍵因素之—。所謂火^:、定烹，成 “火”的控制和對“候，’的控J :、;力：::：爲對 機的控 • “候法來解決的， 勖次+自動尤調設備控制系 20 1308864 .統根據所述烹挺程式、所述感測器 料、和/或程式時間等其他相_ 于，始/火候狀態資 者控制各有關系統的工作時叙各令自動或提示操作 本發明中，烹調物料的投放時解決的。 半自動，、調設備的控制系統通過運行古/里可以由自動或 的對烹調設備工作條件/環境/狀態、=上述 態的測試資料、從烹調設二輸 資料如時間等因素=定貝儲的資料、和/或程式設定 ι，既可以是直接或 、出的 開啓或投放裝置，wt 裝置的 或將物料投放f置中二有叉調物料的包裝實施投料， 示壯m、置中的物料投入烹飪容器，也可以是對接 5、助裝置發出命令，使這些裝置可以提示或配人 ㈣物-放裝置的開啓或投放，或進行人 料A、再投放配料Γ成可以是分次完成’如先投放配 步投放配料C#B^配料B達到某種火候的時候再進一 田然也可以一次投放兩種以上的物料。 容器Π =熱介質可以被包裝在包裝物之中或置於 通過掃描裝置等置有條碼等識別資訊，供控制系統 — _ 寻k取采肴編碼/品種等資訊，以便調取/運 :相關A飪程式。包裴/容器中的物料既可以是只包括滑炒 介^料動物性原料，也可以是只包括其他物料或傳熱 二乂門日守包括兩類或兩類以上的物料或傳熱介質 ’母一類物料或傳熱介質也都可以是-種或- 種以上。— 21 1308864 般來說，滑炒的主料在投放之 經用澱粉進行了處理。 1故過了上漿處理，即已 除利用物料包裝投放物料彳 其他投放裝置投放物料和傳熱介2熱介質外，還可以利用 或可翻轉的投料盒、液體泵系' j1 f。例如’採用帶有活門 物料和傳熱介質進行定量投玫.等杈玫裝置對固態和液態 物料的儲存和開關式投放裴置定如利用水、油和湯等 要的水、油和湯等。利用這此二处^量投放烹飪過程中需 在烹調設備控制系統的控制下=放I置進行投放時，可以 備控制系統或提示裝置的提示戋動=行，也可以在烹調設 置執行。除上述利用物料包裝合下由人工控制投料裝 投放方式外，還可輔以人工將^他投放袭置進行的物料 體和/或容器中的辅助投放方式、。:物料放入烹調設備的鍋 裝入物料包裝的物料，可由人手浐=對於體積超大不適於 人手開殼後投放等。這種人工辅放又例如生蛋，可由 自行進行，也可以在烹調設備控制=，可以由操作人員 人執行。 /、統的提示或配合下由 的在本發明中，使用劃散工具、_ 器運動的方式、或這些方式組合共用远、、查，、、以及烹調容 調物料使其與傳熱介質充分接觸N，並劃^散和/或翻拌烹 團，同時有利於快速加熱成熟。 防止烹飪物脫漿、結 在本發明中，使用工具或以翻轉 的烹調物料與傳熱介質分離，例如可^ 等方式將滑好油 種固-液分離裝置）將物料從油中撈=使用瀝油工具（一 ”瀝油，也可以使用 22 1308864 撈、夾、抓、推、刮、提、和/或拉式工具將烹調物料移送 ' 到瀝油裝置中，或直接通過鍋體翻轉將烹調物料移到瀝油 裝置中，從而將鍋體中的油倒掉且將烹調物料的油份瀝乾 ' 淨，以便下一步操作。將烹調物料與傳熱介質分離也可以 是將烹調物料與其他傳熱介質例如金屬鍋、湯、水等分離 。此步驟是滑炒烹調方法中關鍵一步，要達到滑炒烹飪所 做出的菜式的風味，必須將烹調物料瀝油。該步驟中的撈 或翻轉和瀝油動作可以由自動或半自動烹調設備的控制系 B 統發出指令運行翻動系統、盛出系統、物料出鋼系統、瀝 油系統等進行操作。 烹調主料的再投入和其他烹調物料（如烹調輔料等） 的投入可以是投放到原烹飪容器中、也可以是投放到其他 的烹飪容器例如其他烹飪子系統中的鍋具之中。烹調設備 以這種方式運作時，不同的工藝段可以在不同的烹飪容器 或子系統中分別並行進行，例如在滑油機中滑油，將物料 Φ 出鍋瀝油後移至炒拌機中炒拌，又可以使用大容量、高效 率的專用設備，使得烹調設備的效率得以大大提高。可以 使用烹調物料運送裝置/投放裝置將所述烹調物料和其他 物料運送到其他烹飪容器或其他烹飪子系統處進行投放， 也可以在控制系統或提示裝置的提示/幫助下部分或全部 由人工執行。 值得注意的是，上述步驟中的瀝油和回鋼處理只是針 對滑炒的主料而言，滑炒的輔料一般不需要瀝油和回錯處 理；對主料進行滑油處理的加熱介質有時需從鍋具中移走 23 Ι3Ό8864 - ，回鍋處理時可以再加入新的傳熱介質。當滑炒的烹調物 料中不僅包括主料而且包括輔料時，辅料投放是選擇在瀝 油之後進行的。回鍋處理既可以是先對輔料進行烹飪處理 、再加入瀝油後的主料一起烹飪，也可以是先對瀝油後的 主料進行烹任處理、再加入輔料一起烹隹。而且，在回鋼 處理時，還可以加入調味品和笑料。 烹調設備控制系統，對相應程式中的資料如時間等、 所輸入/獲得的資訊/指令、檢測/監控裝置測試得到的資料 、和/或存儲系統中存儲的資料進行處理，例如讀取、識別、 比對、檢索、解碼、定址、算術運算、邏輯運算/測試等， 來確定操作時機和運作方式，並發出指令，直接或間接控 制烹調設備上各子系統的運作。控制系統所發出的指令也 可以是對提示裝置或輔助裝置發出的命令，使這些裝置可 以提示或配合操作者控制相應設備/裝置/子系統進行相應 操作。 j 實際上，在本發明的方法中，還可辅以人工或人手控 制完成翻動、出鋼、瀝油、移送物料、將物料分份、和/ 或再投入等動作的一種或幾種。這種人工輔助操作，可以 由操作人員自行進行，也可以在烹調設備控制系統或提示 系統的提示或配合下由人執行。 在上述的烹調方法中，還可以包括測量自動或半自動 烹調設備中各運動部件運動狀態的步驟，如測量物料投放 裝置位置；控制系統則根據所測量的運動狀態的物理量和 /或其變化量，自動控制驅動裝置和/或傳動裝置和/或其他 24 1308864 置。測#運動狀態可以通過—個或多個用於測量運 量測器予以實現’也可以通過其他類型的測 里裝置如電機本身所帶有的測量裝置予以實現。 ^述烹财法中，還可以進—步包括有 ==:::r料的直接或間接快速冷卻，從 * :it 候。如可以採用風冷（鼓風）和/ S )和/或向_注水的方法等進行冷卻。 牛驟= 4方法巾，還可以包括洗滌的步驟；所述洗務 步驟可以Μ水進行沖洗和/或獅。 上述烹調方法中，烹調物料可以 ，也可以分階段進行烹製。 成品 方法中，各步驟可關時進行，或交互進行， 戍重復進仃，一個步驟可以執行一 不一定按序執行，可以是同時或交互執行r步驟也 動自辦自例如自 備系統，例如由:λ固以上,χ、#子系統組成的烹調設 :二:=動，半自動烹調設備、炒/翻拌設備、具 波爐、蒸/煮器、油炸機、煎機:::備:：滑，微 佐流水線等）、週邊/辅助設備 亨、_、々、 翻動裝置、運送裝置、存放裝置、出/;:=置二 '、、、 乍狀悲如機構運動狀態和火候 25 Ι3Ό8864 狀料的檢測/監控感測器或裝置等）、控制系統、和/或烹 飪提不裝置等所組成的烹調設備系統。 / 的烹調方法相比較，本發明的烹調方法如果使 古”、Γ設備上’能真正地實現自動化的、高質量的 白叙V Ρ ϋ完成，可以完全 ，丁。本娜法不僅可以自動烹隹，而且通過準確 即：測姻犬態和加熱強度控制，並根據 得資料設置烹"程式以及其中相關溫度時 = 參數，使得本烹調方法可以烹製出高質量並 烹Ζ穩疋的菜肴和其他烹食食品，實現滑炒特有風味的 用在半自動烹調設備上，或在自動烹 :ΐ進仃+自動烹#，—些輔助性操作，由人工來完 . '了以由控制糸統來決定並提示操作 者，适同樣可以達到很好的效果。 树明顯係利用自然法則之技術思想之發明，亦 、、=進:產業上的高度利用性，完全合於發明專利之 法疋要件，菱依法提出發明專利申請。 【圖式簡單說明】 圖1是採財發㈣岭法的—種 圖2是制本發明-方法㈣—種 裝置的示意圖。戶斤才木用的一種出銷-遞油-回鋼滑油 26 .1308864 圖4所不爲採用本發明烹飪方法的烹飪設備系統中的— 滑油子系統的示意圖。 圖5 =採用本發明烹佐方法的-種滑炒裝置的示意圖。 圖6疋圖5所示滑炒裝置中it油和喃裝置的示音圖 =所示爲採用本發明烹隹方法的一種自嫌二示意彳曰 彳曰修 (more) is replacing page I IX. Invention: [Technical Field] The present invention relates to a cooking method, and in particular to a cooking material controlled by a program on an automatic or semi-automatic cooking device The intelligent, sizzling cooking method realized by the placement, turning and the state of the fire. [Prior Art] The basic techniques of cooking include frying, blasting, frying, frying, burning, simmering, simmering, simmering, boiling, steaming, slipping, and the like. Among them, frying is based on oil and metal as the main heat transfer medium. The amount of oil used is small and the oil temperature is low. After the raw materials are matured by heat conduction of oil and metal, there is often a process of rapid seasoning. According to the heating characteristics of the stir-fry, it can be divided into two types: stir-fry and stir-fried. The stir-fry is the most widely used method of frying, generally including two processes of lubricating oil and frying. The first process oil makes the cooking materials mature and mature. The key is to grasp the change of oil temperature when cutting. The variable factors are the quantity of raw materials, the quantity of oil, the strength of firepower' plus the requirement of oil temperature of raw materials. After the material is discharged, the raw materials should be dispersed in time to prevent desizing and agglomeration; the raw materials to be scattered should be immediately discharged from the pan and drained. The second process is stir-fry. The usual mode of frying is to cook medium or medium heat through a medium or a small amount of oil (including water, soup, oysters, etc.), metal (frying pan, cooking container, etc.). The material is heated rapidly, and the cooking tool is quickly turned, turned, sautéed, and mixed with cooking materials, and/or the steel material is moved to make the cooking material and the pan move relative to each other, so that the cooking material is evenly distributed in a short time. Mix and heat, set the taste, fix the color, glaze the dishes, and achieve the desired effect (for example, make the dish fresh, tender, crisp, smooth, cool, dry and fragrant 1308864 ^*1^^"*"^^* **·*—— 丨丨_ „||, _____- ι. . ^—»Μ »τ, 月β曰修(吏)正为μ| Less mixing is the last step of the stir-fry, that is, it will pass through the material; the flavoring is mixed and (4), the faster the stir-frying speed, the more the dishes can be guaranteed. Tender: stir-fry to be strong, speed is fast, seasoning is appropriate, many slippery foods must be musk S, ginger, garlic (grab (6) or some other spices.: There are three ways to smile: smile, drink shirt W-Ai is feeding. W people just put all the spices and powders that need to be added in the small bowl to disturb the peppers. 'When the raw materials are slippery, after the bottom oil is poured, the raw materials are poured into the juice, = mix Serve the shirt, it is to fill the slippery minus the order ^ week! ^, the soup 'boiled and drizzle the powder shirt. The shirt is the first, the original seasoning and the soup added in the steel' boil After the hook is laughed, put it in the slippery = ° The above process is very accurate for the oil temperature, the strength of the fire, the timing of the material to be placed, the action and the speed of the =, so that you can make a delicious dish. Come, new kinds of kitchen utensils are constantly emerging, such as automatic electric cookers, etc. But these are all, but some are used to solve a certain aspect. Single cooking, with the core content of the cooking & especially the towel, such as a variety of basic cooking techniques, especially frying, cooking fire control, and a variety of basic cooking operations, etc., basically can not do anything. The captain must solve the cooking problem fundamentally, and must replace the manual work with automatic or semi-automatic cooking, and use the artificial wisdom t cooking on the cooking equipment to realize various basic cooking purely or semi-automatically. Such as the explosion, fierce, fried, roast, simmer, can, simmer, boil, steam, slip, etc.. Some microwave ovens and other cooking equipment, built-in dozens of cooking programs, 'promotion that can make a few dishes (four) dishes Regardless of the microwave plus ^ 1308864 - whether it is suitable for Chinese cooking or even a lot of Western cooking, no matter whether these cooking facilities have major defects that can not achieve the basic operation of automatic sorting and automatic turning, such as fire control The variety, the materials and the 'preparation of the dishes are very different. The requirements for the heat are different. It is not based on the cuisines or dozens of categories. The program can cover and satisfy. In fact, even the same kind of dishes, such as "fish-fried pork", different materials (such as loin and leg meat), different preparation methods (such as cross-cut, block, block Large chunks, etc., different material weights, etc., will result in different fire control and * operation requirements. With the same "fishy pork" program, it may get different, f, each effect. Chinese Patent 01230251 . 1 discloses a fully automatic cooking machine in which a rapeseed separator is disclosed to achieve separation of cooking material and oil during cooking, the rapeseed separator comprising an empty fuel tank 45, and a net disposed on the empty fuel tank 4 5 The cover 44 composed of the grid/oil pump, when the oil/vegetable is separated, the cover 44 is opened, the pot 47 is moved over the empty tank 45 and rotated to contact the inner mesh of the cover 44, the grid φ holds the vegetables and the oil flows into the empty tank 45. . The canola separator is actually an oil discharge device, and the dish is left in the pan. The device can block the dish in the pot, but it can not completely filter the oil on the cooking material, which may cause the frying and seasoning stage of the subsequent processing to be unsuccessful, which seriously affects the quality of the dish. If the oil is to be cleaned and cleaned, it is difficult to prevent the material from leaving the steel with the oil and moving to the cover 44. If this happens, the equipment disclosed in the patent cannot transfer these materials back into the pot. Even if it is achieved that the oil is filtered and the material remains in the steel, there is still a big problem. We know that the oil is made in warm oil steel, and the stir-fry is used in the fire, so after the oil is over, there is a 7 1308864 > ^ 'The process of heating the pot, if the cooking material is left at this time In the pot 47, it will cause excessive ripening, and it will not be able to achieve the fresh flavor of the fried dishes, and lose the meaning of slipping-fried. Many kinds of sautéed stir-fry must be sautéed with scallions, ginger, garlic (shabu-shabu) - or some other seasonings. If the cooking ingredients are left in the pot 47, the work will be done. difficult to realize. In addition, there is no device in the device that can quickly and effectively disperse the material. In the above, it is apparent that the apparatus described in the patent cannot achieve the sizzling process. The Chinese-style automatic cooking machine disclosed in Chinese Patent No. 98232654·8 can automatically pour the cooking or food out of the pot by using the _ automatic body turning mechanism. The equipment disclosed in this patent does not implement the scribing process because it does not have a dispersing tool, a draining device, and a re-input device. SUMMARY OF THE INVENTION It is an object of the present invention to provide an intelligent slaughter cooking method which can realize the cooking technique of the stir-fry when used on an automatic or semi-automatic cooking apparatus, and can be based on the dish type, material selection and Different intelligent and automatic or semi-automatic cooking control and corresponding cooking basic operations (such as material placement, dispersing, turning and turning, Sheng), different factors such as preparation, material weight, f, equipment and environment Out, drain, re-input, etc. and operation combinations. The purpose of Shuming is achieved by the following technical solutions: a smart sizzling cooking method completed in a cooking setting, the cooking apparatus comprising a cooking vessel, a control system and a heating system, the method comprising the following steps: 1) starting the cooking equipment of the upper jaw; 8 1308864 - (2) according to the command issued by the control system in the cooking device, the heat transfer medium required for cooking is put into the cooking container of the above cooking device, and the cooking device is used The heating system heats the heat transfer medium; * (3) according to a command issued by the control system, inputs the cooking material into the heat transfer medium of the cooking container; (4) scatters and/or mixes the cooking materials in the cooking container (5) separating the cooking material from the heat transfer medium; * (6) re-injecting the cooking material separated from the heat transfer medium into the above cooking container or other cooking container for reheating; (7) frying and/or Mix the cooking materials in the above cooking containers or other cooking containers. In the cooking method of the present invention, after the cooking device is started, before or after the heat transfer medium is introduced, the steps of inputting data, inputting instructions, and/or loading, inputting, and running a software (such as a cooking program) may be included; Moreover, φ such input or transfer can be done using information on the packaging of the cooking material, or by manual input or other means. For example, cooking material related information, cooking process related information/instructions, and program input/acquisition can be done by reading (such as scanning and reading) the information on the cooking material package, or by inputting devices such as communication, Inputs such as the network, keyboard (button), human-machine interface, scanning, voice/sound/optical/electrical/mechanical input devices, etc., can also be read in from a storage medium, and/or through a cooking device or cooking cue device The detection/monitoring device is implemented in an equal manner. 9 ^1308864 > - - The cooking material related information mentioned above includes material code and data, etc., which contains the identification information of the dish/material type, and may also include the relevant material type, preparation characteristics, preparation time, preservation period, Information such as the amount of material, etc., which causes the difference between the cooking operation and the fire control, and the material status information, such as the temperature of the material detected by the sensing device provided on the feeding device, etc., f, the name process related information/instructions include Process requirements, process parameters, process time, equipment working environment / working conditions / operating conditions, fire conditions, operating instructions, etc.; in this step, may include the operator input according to personal taste, love and cooking needs, etc. Information; may include notification information, for example, the operator operates the feeding device or manually inputs the material into the cooking container and inputs information to notify the cooking device that the operation has been completed; it may be confirmation/reward information, for example, the operator receives the cooking device or the cooking prompt device provides After the information is sent, the confirmation message is sent or after completing some operation according to the prompt The feedback information sent; it may also be related information provided by the operator according to the requirements or needs of the cooking device or the cooking cue device, such as the initial setting information of the cooking device or cooking cue, the working environment of the cooking device or the system/ Working conditions / operational status information, etc. The above programs include cooking programs, cooking tips/guidance programs, cooking equipment/system control systems, or cooking reminder devices. In the cooking method of the present invention, the heat transfer medium may be manually added: but it is preferred that the heat transfer medium is added by a liquid material delivery device in the cooking device, or the heat transfer medium is placed in a material package and The material is packaged and added to the cooking vessel. In the cooking method of the present invention, the cooking material can be manually added to 10 1308864 •, but the preferred solution is: the cooking material is placed in the cooking material package, and 1 is cooked by the cooking material dispensing device in the cooking device. In the container. Another preferred solution is that the cooking material is placed in the container and the 'cooking material' in the container is added to the cooking container by the cooking material dispensing device in the cooking device. In the cooking method of the present invention, the scribing and/or tumbling in the step (4) and the frying and/or tumbling in the step (7) may be performed manually, but preferably by the scattering in the cooking apparatus/ Mix the device to complete. This distracting */crushing device may be a dispersing device (such as a stirring device), a frying device, a self-propelled shovel, and/or a cooking container moving device. Our experiments have shown that separate cooking container movements can also be used for dispensing, frying or tumbling, and cooking container movements and other scatter/mixing units can be more ideal for these functions. The separation of the cooking material from the heat transfer medium is preferably accomplished by a separation device such as a bitumen device in the cooking apparatus, which may be mounted within, outside or adjacent to the cooking vessel φ. Further, in the cooking method of the present invention, the step of automatically/semi-automatically controlling the heating intensity of the heating system is further included. The heating intensity is controlled by the control system according to the data in the program, such as time, etc., and the information obtained from the outside of the cooking device, such as the information provided by the operator or the cooking device, is obtained from the outside world: the data obtained by the test, the detection/monitoring device test, and / or the data stored in the storage system, the control command is given to the heating intensity adjusting device in the cooking device, and the heating power and/or the burning fire power of the cooking device are automatically/semi-automatically adjusted, for example, by measuring The information of the fire state is 11 . 1308864 - Dynamic feedback to the control system and comparison with the corresponding setpoint. Addition * The adjustment of the thermal intensity can also be performed by the manual control of the relevant system/device under the prompt or cooperation of the cooking equipment control system or the prompting system. Row. * For the frying cooking method, the cooking material put in the heat transfer medium in the step (3) is often an animal raw material or other cooking main ingredient (for example, tofu), and the cooking main ingredient is in the step (6). Before or after the input, one or more other cooking materials may be input or divided into one-time. If the cooking main ingredient is an animal raw material, the animal raw material is preferably subjected to sizing treatment. When the reheating treatment is carried out in the step (6), the step of adding the seasoning and the dip material may also be included. For the sauté, the cooking materials can be divided into main materials, auxiliary materials, seasonings and tanning materials. The main materials are generally animal raw materials such as meat slices, and the auxiliary materials are generally vegetable raw materials such as vegetables, and the main ingredients are generally To be sizing. In the method of the present invention, the sautéed cooking material may include only the main ingredient, and φ may also include one, two or all of the main ingredient and the auxiliary material, the seasoning material, and the tanning material. However, the cooking methods are different and the method steps are different. Moreover, the main ingredient, the auxiliary material, the seasoning, and the oyster may be one or more. In the present invention, the heat transfer medium required for cooking may be water, oil, gas, salt, etc., preferably oil or water, and a more preferred heat transfer medium in the sauté is oil. The component and timing of the heat transfer medium can be determined according to program setting data, information/instructions input or obtained from outside the cooking device, data stored in the storage medium, and/or related data measured by the sensor; It can be controlled by the control system to control the material delivery device in the cooking device automatically or semi-automatically, or it can be operated by the operator according to the control or drying system of the cooking device. It is placed in the cooking equipment and then heated, or it can be preheated and then placed in the cooking equipment.实施 [Embodiment] Members of the present invention understand the purpose, features and effects of the present invention, and the second embodiment of the present invention, and with the accompanying drawings, the cooking method of the present invention is particularly suitable for sautéing,: = = = invention 2 The cooking method of the present invention can also be extended to i hengheng; the specific embodiment of::: is not a limitation of the present invention: the device is a kind of dispersing device which embodies the cooking method of the present invention. Tool, limit cover and swing arm. The rotary motor 7 on the plate is rotated by the cooking material installed in the bottom of the swing arm: !6 to drive the comb-shaped dispersing tool 3, and the coffee prevents the material and the transfer. The limit cover 2 is covered on the money 1 when it is scattered, and the Γ f on the machine frame 11 overflows and (4). At the end of the dispersing, the electric wheel set 9__1 rotating motor 8 passes through the bevel teeth on the swing arm bottom plate 4, and the rotating shaft of the position rotating bracket 1Q is rotated, and the swing arm is lifted up by the tool shown in FIG. Next-step operation. Its structure and operation 2 The cooking (4) method (4) of the present invention is a type of dispersing device, which is s-shaped, and is not similar to that shown in Fig. 1 except that the dispersing tool is modified to achieve a better dispersing effect. 13 . 1308864 - Figure 3 is a tapping-handling-returning steel apparatus used to implement the method of the present invention. The device is a shovel that includes a bi-folded arm linkage 21 and a shovel-shaped tool 25 with a drain hole that is secured to the mainframe or mobile unit by upper and lower positioning brackets 18 and 15 The motor 17 drives the screw 19 to rotate and drive the slider 20 to move up and down. The double-folding arm mechanism 21 is connected to the lower positioning bracket 15 and the slider 20 through the pins 14 and 16, respectively. When the slider 20 moves up and down, the double-folding arm is driven. The link mechanism 21 moves to close and open the two spade tools 25. When the oil material needs to be discharged from the pan, the device as a whole is moved under the control of the control system to the upper side of the pot body 1 and lowered to a proper position. The motor 17 drives the screw 19 to rotate and drives the slider 20 to move upward, and the two shovel bodies 25 are closed. The material in the pot is shoveled therein, the whole device is raised, the material is discharged from the pan and drained, and the oil return pump 22 sucks the oil in the pan back to the oil storage tank 23 through the oil return pipe 24, and the whole device can be moved to the whole. Outside the pot, the position is given to other systems for other operations. When the material needs to be returned to the pot, the whole device is moved under the control of the control system to the top of the pot body 1 and lowered to the appropriate position. The motor 17 • reverses to make the two shovel bodies 25 Open, the material in the shovel falls back into the pot. 26 is a temperature sensor mounted on the inner wall of the pot 1 to monitor the temperature of the inner wall of the pot and the heat transfer medium in the pot, such as oil, and feed back the signal to the control system. In a cooking system employing the method of the present invention, sensors can also be mounted at other locations within the system, such as an ambient temperature sensor mounted on the rack, a material temperature sensor mounted at the feed port, and mounted in a heating system. A calorific value sensor at the device, a gas flow/pressure sensor mounted on the gas pipe, and a sensor mounted on the dispersing tool/flip tool and the limit cover to detect the temperature of the material. Figure 4 shows the cooking equipment system using the cooking method of the present invention. 1308864 - A two-pot oil system consisting of a skimmer, a pan drain unit and a cooking material/container transport unit. The material is placed in the basket-shaped container 40, '45, heated in the oil pan 43, the flip arm 29 mounted on the base 28 • is turned down, so that the limit cover 31 covers the container 40, and the dispensing tool 30 Rotate, 'Disperse the contents of containers 40, 45. After the dispersing is completed, the lifting motor 42 drives the beam 33 to rise along the chute 32, causing the containers 40, 45 to rise, the material in the container is separated from the oil in the pot, and the motors 36, 41 drive the wheel 37 to rotate, so that the belt 34 moves and drives The containers 40, 45 are moved laterally along the chute 35, which is the passive reel at the other end of the belt. When the containers 40, 45 are moved over the trough-shaped baffle 38, the lifting motor 42 drives the beam 33 down the chute 32 until the container The vertical portion of the L-shaped movable bottom plate 39 of 40, 45 is inserted into the groove of the baffle 38, and the motors 36, 41 drive the containers 40, 45 to continue to move laterally along the chute 35, and the movable bottom plate 39 is drawn away, in the containers 40, 45 The material falls into a cooking vessel, storage container or shipping/re-feeding device placed below it. Figure 5 shows a stir-frying device using the cooking method of the present invention, comprising a φ frame 46, a pan 1, a pot moving mechanism 47, a dispersing device 48, a feeding device 49, a main control system 50, and a fire control system 51. It consists of a oil tank 5 2 and a steaming and returning device. The pot moving mechanism 47 will be described in detail in Fig. 12, which can realize a frying pan, a pan, a pot flip, a pan and the like. Figure 6 is a diagram showing the draining and returning device in the stir-frying device shown in Figure 5. After the lubricating oil material is slid and matured in the pan 1, the pan moving mechanism 47 drives the pan 1 to turn over, and the lubricating oil material and the oil are poured together. In the oil transfer tank 52, the oil flows through the hole in the drain tank 52 to the fine filter 61, and after fine filtration, flows into the oil storage tank 62. When the material is returned to the pan, the motor 65 drives the drain tank 52 to rise, at this time, 15 1308864 - The drain tank 52 is maintained in a horizontal state by the torsion of the torsion spring 60, the drain tank 52 continues to rise, and the tension of the tension spring 56 increases as the rising distance of the drain tank 52 increases. When the motor 6 5 drives the drain tank 5 2 to rise above the plane of the pot, the steel moving mechanism 47 rotates the steel 1 by a certain angle to prepare the material for receiving, and when the tension spring 5 6 and the limit wire 5 7 have a pulling force greater than the torsion spring 6 When the torque of 0 is rotated, the runner 58 rotates, and the rotating shaft 59 and the oil drain groove 52 installed on the shaft are turned over, wherein the material starts to slide back into the steel 1 and after the turning is greater than a certain angle, the materials are all put into the steel 1. The motor 6 5 stops operating; the re-setting process is reversed, the motor 6 5 reverses to lower the drain tank 52, and when the torsion force of the twisting 60 is greater than the pulling force of the tension spring 56, the oil delivery tank 52 returns to the horizontal position again. In the figure, 53 is a bracket, 55 is a fixing plate of the pull tab 56, 54 is a limit switch, 63 is a mounting bracket, and 64 is a fastening sleeve. Fig. 7 shows an automatic cooking machine using the cooking method of the present invention, which comprises a steel body 1, a heating system, a feeding system, a turning system, a control system, a detecting system, and a lubricating oil system. The heating system includes a burner head 81, a gas enthalpy flow automatic adjusting device 80, and a switching solenoid valve 79. The feeding system is composed of three parts: the first part is a conjoined bag type prepackaged material placing device 77, and the material is packaged in the conjoined packaging bag 73. When feeding, the motor 75 drives the material placing device 77 to move laterally to the steel through the screw 72. 1 above, the material placing device 77 rotates and cuts the packaging bag 73 to put the material into the pot, and then the material placing device 7 moves away from the steel 1 to give the position to other systems for other operations; the second part is the container feeding device 92. The motor 94 drives the bottom plate 93 of the container feeding device 92 through the rack and pinion mechanism 95 to open the bottom of the container to feed; the third portion is a liquid feeding device, 67 is an oil storage barrel, and the electromagnetic valve is 16 1308864. 8 && put, from the material f. The flipping system is composed of a lateral moving motor 76, a screw lifter-to-child 69, a flipping tool drive transmission assembly 70, and a flipping tool 71. The detection system includes a plurality of sensors, such as ambient temperature sensing, etc. The dispersing device 48 scatters the material. The motor 78 drives the pot body to revolve around the rotating shaft 91, and the material in the pin is dumped onto the oil grid material, and the oil flows in: the pump is returned to the oil storage tank 67 by the sinking_oil pump (10), and the steel is reused. The oil net 84 is provided with a connecting block 86. The retroreflective 88 is provided with a connecting block 87 and a connecting block 86. The motor 82 drives the oil draining net 84 through the screw 83 to insert the connecting block 86 into the slot of the connecting block 87. Towel, motor 9〇 drive rotation f 88 to drive the drain net 84 movement flip to the pin] above the object Figure 8 shows the use of the method of the present invention to cook a part of the cooking equipment system 'steamed pure and fried Subsystem composition. Figure 97 shows Figure 4: the double-pin oil system of the pin, 101, 1〇2 is the double-station cooking subsystem, (7) the oil-sliding material in the oil subsystem falls into the receiving station (10). Rong ^ and then the container - from the conveyor belt 99, 1 〇 3 to the feed level 1 〇〇, Gu Zhai flip the material into the cooking system m, 1 () 2 of the fried brocade. Figure 9 shows a heating intensity control 1 system used to implement the method of the present invention consisting of a pin, a burner, a gas line and valve system, a sensor system, and a system. After the gas passes through the electromagnetic main valve, it is divided into two ways, respectively, through the respective early-direction valve 'by adjusting the ratio of the gas flow rate 阙, and then the one-way pass = the inner ring of the head is used for the combustion of the inner ring fire, and the other pass The buzzer of the furnace head is for the combustion of the outer ring fire; the Dsp control circuit is based on the control program, the command, and/or the sensor system, the pin body temperature sensor, the heat source heat value sensing 17 1308864 'Replacement id, ambient temperature sensor, etc.' detection data, control the opening of the ratio _, control the combustion fire by adjusting the gas flow, the flow sensor provides the feedback signal in the gas flow to the DSP control circuit to help More accurate control of firepower; DSP control circuit and according to the protection provided by the bonfire protection sensor and gas leakage sensor to protect the system safety, such as the occurrence of flameout or gas leakage, timely closing the electromagnetic main valve, check valve , proportional valves, etc. Figures 10 and 11 show a cartridge feeding device for carrying out the method of the present invention. The materials are respectively placed in the respective bins of the cartridge 110 in the order of delivery, and then packaged by a hot-pressing film. The feeding mechanism is to unwind the cartridge by reeling the cartridge, and then rotate and translate the reel with a synchronous V drive. The sealing film is divided into time-sharing methods to complete the feeding. After the cartridge 110 is placed on the cartridge holder 130, the motor cymbal 5 drives the rotating shaft 114 and the cam 112 mounted thereon to rotate by a 90 degree angle. The cam 112 moves the rack shaft U1 upward, and drives the gear 118 and the cartridge pressing plate shaft. 1〇7 rotation causes the cartridge pressing plate 109 to rotate 9 degrees to press the edge of the magazine 11 to prevent it from moving. The Φ film winding shaft 128 is the two half shafts having the tooth surface, which are connected by a hinge, and the built-in torsion spring is held tight. The main drive motor I25 mounted on the bracket 123 drives the winding shaft 128 to rotate by the driving pulley 124, the driven pulley 117 mounted on the bracket 116, and the timing belt 119, and the stopper 129 is pressed against one of the winding shafts 128. The protruding portion on the half shaft opens the two half shafts to a certain opening degree. At this time, the motor 1^5 drives the rotating shaft 114 to rotate by a further angle of 9 degrees, so that the pressing plate 113 of the ampoule on the rotating shaft 114 will feed the cartridge. The front end of the protruding sealing film is pressed into the two half shafts, and then the motor cymbal 15 is reversed by 90 degrees, the pressing plate 113 is lifted, and the motor 125 drives the winding film shaft 128 to reverse, leaving the stopper 129, the torsion spring. Force makes two 18 . 1308864 «Peak - The half shaft is closed to clamp the membrane. The gears 127 at both ends of the film winding shaft 128 mesh with the racks 108, 120 on the frame, so that when the main drive motor 125 drives the timing belt, the film roll shaft 128 moves along the guide rail 121 while rotating, Achieve the effect of the film tear film. The entire feeding device is connected to the cooking system bracket by mounting the support plates 104, 105, and the motor 106 can drive the feeding device to change between a horizontal feeding position and a vertical waiting position. Fig. 12 is a view showing a frying stirrer used in the method of the present invention, which consists of a steel moving device and a turning device. The steel moving device and the flipping device can be used independently or together. The pot 1 is connected to the pot moving device through the pot fixing ring 148, and the pot moving device is mounted on the pot operating platform 131, and the flipping device is connected to the main frame by the rotating arm 143. The inverting motor 132 drives the pan 1 to rotate around the horizontal axis through the cylindrical spur gear 133 and the bevel gears 134, 136, so that the pan, the flip, the pan and the like can be realized. The motor 147 is mounted on the pot action platform 131 via the bracket 146, and the crank member 1 is driven by the crank 145, the shaft connecting plate 144 and the slide bar 135 to perform the shifting movement. The shovel tool 137, the gathering tool shovel 141, and the toothed tool 142 mounted on the flipping tool 138 can perform the flipping function of the shovel-flip, the bell-gather-gather, and the disperse, respectively. The tumbling action mechanism 139 installed in the swing arm drives the turning tool 138 to rotate by the rotating shaft 140. In the present invention, the cooking program may contain, according to the cooking technique and the actual operation experience of the chef, the basic operation method and content of the stir-fry, and may also include according to the dish type, material selection and preparation, material amount, cooking equipment and environment, etc. Different factors for different automatic/semi-automatic cooking heat control and corresponding cooking basic operations and operational combinations, as well as with the transmission of 19 1308864 ί. Material heat condition and / or cooking conditions / environment / ==? or lower ambient temperature side flow control = ^,,, _ lengthening or reducing the stir fry / tumbling speed. The hen = and ^ hint programs can be independent programs, integrated with each other or built in some way by 疋 葙彳 葙彳 葙彳 甘 甘 甘 甘 甘 及 及 及 及 及 及 及 及 及 及 及 及 及 及 及 及 及 及 及These instructions call the cooking prompt program. When the cooking vessel is heated, the control is poor, input or obtained from outside the cooking equipment, and the data is controlled by the sigh. For example, the control system can be implemented by two joints and/or other controllable elements = ===/ or electric heating system and / or electromagnetic heating = and / /irl wave plus (four) system and / or infrared plus Li system . Automatic adjustment for heating intensity control, ΐ 疋: enough: continuous or grading movement and / or adjustment and / or electric / electromagnetic type adjustment device.丨 轫 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何 任何The so-called fire ^:, fixed cooking, into the "fire" control and control of "waiting," J:,; force:::: for the control of the machine • "waiting to solve the problem, 勖次 + automatic adjustment Equipment Control System 20 1308864 . According to the cooking program, the sensor material, and/or the program time, etc., the start/fire state controller controls the operation of each related system to automatically or promptly operate the present invention. Solved when the cooking material is delivered. The semi-automatic, control equipment control system can be operated by the automatic or the cooking equipment working conditions / environment / state, = test data of the above state, from the cooking equipment, such as time and other factors = The data, and / or program settings ι, can be either direct or out of the opening or launching device, the wt device or the material placed in the middle of the packaged material with the fork material, showing the m, m material Putting into the cooking container, it can also be docking 5, the assisting device issues a command, so that these devices can prompt or match (4) the opening or placing of the object-release device, or the material A, and the re-delivery of the ingredients can be completed in stages. If you put the ingredients in the C#B^ ingredient B to reach a certain heat, you can also put more than two materials at a time. Container Π = The heat medium can be packaged in the package or placed in a barcode or other identification information such as a scanning device for the control system - _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ A cooking program. The material in the packaging/container may be only the animal raw material including the sautéing material, or may include only other materials or heat transfer. The two- or two-class materials or heat transfer medium shall be included. The parent material or the heat transfer medium may also be one type or more. — 21 1308864 In general, the main ingredient of the stir-fry is treated with starch. 1 Therefore, the sizing treatment has been carried out, that is, in addition to using the material packaging to put materials, other placing devices to put materials and heat transfer medium 2, it is also possible to use or reversible feeding box, liquid pumping system 'j1 f. For example, 'with a valve material and a heat transfer medium for quantitative precipitation. The storage and switch-on placement of solid and liquid materials is equivalent to the use of water, oil and soup, such as water, oil and soup. When the cooking process is controlled by the cooking equipment control system, the prompting of the control system or the prompting device can be performed, or the cooking setting can be executed. In addition to the above-mentioned use of the material packaging and the manual control of the feeding method, it can also be supplemented by the manual delivery method in the material body and/or the container. : The material is put into the pot of the cooking equipment. The material packed in the material packaging can be hand-cranked = it is not suitable for the human body to open after the shell is opened. Such manual supplements, for example, can be produced by themselves or by cooking equipment, and can be performed by an operator. In the present invention, the use of a dispersing tool, a method of moving the _, or a combination of these methods to share the far, check, and, and tolerate the material with the heat transfer medium Contact N, and mix and / or mix the cooking, while facilitating rapid heating and maturity. Preventing the cooking material from desizing, in the present invention, using a tool or separating the cooking material from the heat transfer medium by using a tool, for example, a sliding oil type solid-liquid separation device can be used to remove the material from the oil. Drainage tool (a "drain", you can also use the 22 1308864 fishing, clamping, grasping, pushing, scraping, lifting, and / or pull tools to transfer the cooking material to the oil drain device, or directly through the pot body flip The cooking material is moved to the oil draining device, so that the oil in the pan body is poured off and the oil of the cooking material is drained 'net for the next step. The cooking material can be separated from the heat transfer medium or the cooking material can be Other heat transfer media such as metal pan, soup, water, etc. are separated. This step is a key step in the cooking method of the stir-fry cooking method. To achieve the flavor of the dish made by the stir-fry cooking, the cooking material must be drained. The fishing or flipping and draining operations can be operated by the control system of the automatic or semi-automatic cooking equipment to operate the turning system, the buoyant system, the material tapping system, the drain system, etc. The re-input of the cooking main ingredient and The input of other cooking materials (such as cooking accessories, etc.) may be placed in the original cooking container, or may be placed in other cooking containers such as other cooking subsystems. When the cooking device operates in this manner, Different process sections can be carried out in parallel in different cooking vessels or subsystems, for example, oil in the oil skimmer, the material Φ is drained and then transferred to the frying machine for frying, and large capacity, Efficient special equipment makes the efficiency of the cooking equipment greatly improved. The cooking material and other materials can be transported to other cooking containers or other cooking subsystems for delivery, or can be controlled. Some or all of the prompts or help of the system or the prompting device are manually performed. It is worth noting that the draining and re-steeling treatment in the above steps is only for the main ingredient of the sautéed sautéed material. And return error treatment; the heating medium for the main material oil treatment sometimes needs to remove 23 Ι 3Ό8864 - from the pot, when the pot is processed A new heat transfer medium can be added. When the fried cooking material includes not only the main material but also the auxiliary material, the auxiliary material is selected after the oil is drained. The returning process can be performed by first cooking the auxiliary material and then adding it. After the oil is drained, the main ingredient is cooked together, or the main ingredient after the oil is drained, and then the auxiliary materials are cooked together. Moreover, the seasoning and the joke can be added during the steel return processing. The control system processes data such as time, etc., information/instructions entered/obtained, data obtained by testing/monitoring device testing, and/or data stored in the storage system, such as reading, identifying, and comparing Pairing, retrieving, decoding, addressing, arithmetic operations, logic operations/tests, etc., to determine the timing and mode of operation, and to issue instructions to directly or indirectly control the operation of the subsystems on the cooking equipment. The commands issued by the control system can also Is a command issued to the prompting device or the auxiliary device, so that the device can prompt or cooperate with the operator to control the corresponding device/device/sub System operation accordingly. j In fact, in the method of the present invention, one or more of the actions of turning, tapping, draining, transferring materials, dividing the materials, and/or re-injecting may be performed by manual or manual control. This manual assisted operation can be performed by the operator himself or by a person at the prompt or cooperation of the cooking equipment control system or the prompting system. In the above cooking method, it may further comprise the step of measuring the motion state of each moving component in the automatic or semi-automatic cooking device, such as measuring the position of the material delivery device; and the control system is based on the physical quantity of the measured motion state and/or its variation, Automatically control the drive and / or transmission and / or other 24 1308864. The measurement of the motion state can be achieved by one or more measuring instruments, and can also be realized by other types of measuring devices, such as those provided by the motor itself. In the description of the method of cooking, it is also possible to further include direct or indirect rapid cooling of the ==:::r material from * :it. Cooling can be performed by air cooling (blasting) and / S) and/or by water injection. The bovine step = 4 method towel may also include a step of washing; the washing step may be performed by rinsing the water and/or the lion. In the above cooking method, the cooking materials may be cooked in stages or in stages. In the finished product method, each step can be performed at the time of closing, or interactively, 戍 repeating, one step can be performed not necessarily in order, and the step r can be performed simultaneously or interactively, for example, by self-providing the system, for example By: λ solid above, χ, # subsystem consists of cooking equipment: two: = moving, semi-automatic cooking equipment, frying / mixing equipment, wave oven, steam / boiler, fryer, frying machine::: preparation ::slip, micro-sequence, etc.), peripheral/auxiliary equipment hen, _, 々, flipping device, transport device, storage device, out/;:=set two',,, 乍 悲 机构 机构 机构 机构 机构 机构 机构 机构 机构A cooking equipment system consisting of a Ό3Ό8864 detection/monitoring sensor or device, etc.), a control system, and/or a cooking device. Compared with the cooking method, the cooking method of the present invention can be completely completed if the ancient "and the equipment" can be truly automated, and the high-quality white VV Ρ 。 can be completed.隹, and through accurate: the dog state and heating intensity control, and according to the data set cooking " program and the relevant temperature = parameter, so that this cooking method can produce high quality and cook a steady dish And other cooking foods, used to achieve the unique flavor of the semi-automatic cooking equipment, or in the automatic cooking: ΐ 仃 自动 + automatic cooking #, - some auxiliary operations, by hand. 'With the control system to determine and prompt the operator, the same can achieve good results. The tree is obviously an invention that utilizes the technical idea of natural law, and also: the high degree of utilization in the industry, fully in line with the legal requirements of the invention patent, and the invention of the invention patent application. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic diagram of a method for producing the invention (method) (4). A kind of sales-used oil-back steel oil used by households. 1308864 Figure 4 is a schematic illustration of the oil system in a cooking equipment system employing the cooking method of the present invention. Figure 5 is a schematic illustration of a type of sauté device using the cooking method of the present invention. Figure 6 is a sound diagram of the it oil and halogen device in the sizzling device shown in Figure 5 = shows a self-suspicion of the cooking method using the present invention
圖8所示爲採用本㈣烹㈣法的-種 部示意圖。 圖9所示冑實現本糾枝所採用的-統示意圖。 ;备設備系統的局 種加熱強度控制系 圖上〇 11所不爲實現本發明方法所採用 示意圖。 的—種投料裝置的 圖12所示爲實現本發明 意圖。 方法所採用的-種炒拌裝置的示 【主要元件符號說明】 鍋1 限位蓋2 劃散工具3 擺臂底板4 錐齒輪5 錐齒輪6 旋轉電機7 旋轉電機8 .1308864 - 錐齒輪組9 ' 擺臂繞翻轉支架10 * 電機支架11 • 電機支架12 • 劃散工具13 銷軸14 下定位支架15 銷軸16 * 電機17 上定位支架18 螺杆19 滑塊20 雙折臂連杆機構21 儲油箱2 3 回油管24 φ 鏟形工具25 溫度感測器26 底座28 翻轉臂29 劃散工具30 限位蓋31 滑道32 橫梁33 皮帶34 28 .1308864 滑道35 電機36 轉輪37 槽形擋板38 L型活動底板39 網筐狀容器40 升降電機41 升降電機42 油鋼43 被動轉輪44 網筐狀容器45 機架46 鍋運動機構47 劃散裝置48 投料裝置49 主控制系統50 火控系統51 遞油槽52 支架53 限位開關54 固定板5 5 拉簧56 鋼絲57 轉輪58 29 .1308864 轉軸59 扭簧60 細濾器61 儲油箱6 2 安裝支架63 緊固套64 電機65 油泵6 6 儲油桶6 7 電磁間6 8 升降電機69 傳動總成70 翻動工具71 螺杆72 連體包裝袋73 螺杆74 電機75 電機76 物料投放裝置77 電機78 開關電磁閥79 燃氣流量自動調節裝置80 爐頭81 電機82 30 Ι3Ό8864 螺杆83 瀝油網84 儲罐85 連接塊86 連接塊87 回轉臂88 電機90 繞轉軸91 容器投料裝置92 底板93 電機94 齒輪齒條機構95 環境溫度感測器96 雙鍋滑油子系統97 接料工位98 傳送帶99 投料位10 0 烹炒子系統101 烹炒子系統102 傳送帶103 支板104 支板105 電機106 料盒壓板轉軸107 ,Ι3Ό8864 - 齒條10 8 ' 料盒壓板109 料盒110 • 齒條轴111 凸輪112 壓膜板113 轉軸114 電機115 •支架116 動帶輪117 齒輪118 同步帶119 齒條120 導軌121 支架123 φ 主動帶輪124 主傳動電機125 齒輪127 卷膜軸128 檔塊129 < 料盒支架130 鍋具動作平臺131 電機132 圓柱直齒輪133 、I3D8864 η 錐齒輪134 ' 滑杆135 ' 錐齒輪13 6 • 翻鏟工具137 • 翻動工具138 翻拌動作機構139 轉軸140 聚攏工具鏟141 •齒形工具142 旋轉臂143 轉軸連接板144 曲柄14 5 支架146 電機147 鍋固定圈148Figure 8 shows a schematic diagram of the seed using the (4) cooking (four) method. Figure 9 shows the schematic diagram of the implementation of this method. A typical heating intensity control system for the equipment system is shown in Fig. 11 which is not a schematic diagram for implementing the method of the present invention. Figure 12 is a schematic representation of the invention. Method of using the kind of frying device [Main component symbol description] Pot 1 Limit cover 2 Dispersing tool 3 Swing arm bottom plate 4 Bevel gear 5 Bevel gear 6 Rotating motor 7 Rotating motor 8.1308864 - Bevel gear set 9 ' Swing arm around the flip bracket 10 * Motor bracket 11 • Motor bracket 12 • Dispersing tool 13 Pin 14 Lower positioning bracket 15 Pin 16 * Motor 17 Upper positioning bracket 18 Screw 19 Slider 20 Bi-fold arm linkage 21 Storage Fuel tank 2 3 Oil return pipe 24 φ Spade tool 25 Temperature sensor 26 Base 28 Flip arm 29 Dispersing tool 30 Limit cover 31 Slide 32 Beam 33 Belt 34 28 .1308864 Slide 35 Motor 36 Runner 37 Groove Plate 38 L-type movable bottom plate 39 Basket-shaped container 40 Lifting motor 41 Lifting motor 42 Oil steel 43 Passive wheel 44 Net basket-shaped container 45 Rack 46 Pot moving mechanism 47 Dispersing device 48 Feeding device 49 Main control system 50 Fire control System 51 Oil sump 52 Bracket 53 Limit switch 54 Fixing plate 5 5 Tension spring 56 Wire 57 Rotary 58 29 .1308864 Rotary shaft 59 Torsion spring 60 Fine filter 61 Oil storage tank 6 2 Mounting bracket 63 Tightening sleeve 64 Motor 65 Oil pump 6 6 Oil storage tank 6 7 electromagnetic room 6 8 lifting motor 69 transmission assembly 70 Flip-flops 71 Screw 72 Conjoined bag 73 Screw 74 Motor 75 Motor 76 Material dispenser 77 Motor 78 Switch solenoid valve 79 Gas flow automatic adjustment device 80 Burner 81 Motor 82 30 Ι3Ό8864 Screw 83 Drainage net 84 Tank 85 Connection Block 86 Connection block 87 Swing arm 88 Motor 90 Rotating shaft 91 Container feeding device 92 Base plate 93 Motor 94 Rack and pinion mechanism 95 Ambient temperature sensor 96 Double pot oil system 97 Receiving station 98 Conveyor belt 99 Feeding position 10 0 Cooking system 101 Cooking subsystem 102 Conveyor belt 103 Support plate 104 Support plate 105 Motor 106 Cartridge platen shaft 107, Ι3Ό8864 - Rack 10 8 'Block platen 109 Cartridge 110 • Rack shaft 111 Cam 112 Laminated plate 113 Rotary shaft 114 Motor 115 • Bracket 116 Moving pulley 117 Gear 118 Timing belt 119 Rack 120 Guide rail 121 Bracket 123 φ Active pulley 124 Main drive motor 125 Gear 127 Rolling shaft 128 Block 129 < Cartridge holder 130 Cookware Action platform 131 Motor 132 Cylindrical spur gear 133, I3D8864 η Bevel gear 134 'Slider 135 ' Bevel gear 13 6 • Turning tool 137 • Flip tool 138 Mixing action mechanism 139 Rotary shaft 140 Converging tool shovel 141 • Toothed tool 142 Rotating arm 143 Spiral connecting plate 144 Crank 14 5 Bracket 146 Motor 147 Pot retaining ring 148