WO2007012268A1

WO2007012268A1 - An automatic/semiautomatic and continuous cooking method and cooking system thereof

Info

Publication number: WO2007012268A1
Application number: PCT/CN2006/001832
Authority: WO
Inventors: Xiaoyong Liu
Original assignee: Xiaoyong Liu
Priority date: 2005-07-25
Filing date: 2006-07-25
Publication date: 2007-02-01
Also published as: CN101227851B; HK1121014A1; CN101227851A

Abstract

An automatic/semiautomatic and continuous cooking method and cooking system thereof, the method divides the cooking process into many cooking sub-processes, and uses the cooking container on a position to complete a cooking sub-process, then uses each cooking container moving between each position, completes a whole cooking process. The continuous cooking system includes many cooking containers on the various positions, heating devices, container transferring devices which load the cooking containers and/or carry the containers, a driving device, a storing device which stores cooking software, a reading device or inputting device which inputs the cooking software, and a control system which runs the cooking software and controls the moving of the container transferring devices and the processing time on a position of the cooking container.

Description

Continuous cooking method and cooking system

Technical field

The present invention relates to a cooking method and a cooking system, and more particularly to a method for continuous rapid cooking, especially Chinese cooking, under the control of a computer or other control system, and also relates to a method that can accomplish the above A cooking system consisting of automatic or semi-automatic cooking equipment for continuous cooking. Background technique

The demand for large quantities of meals in fast and short periods of time is increasing in modern society, and accordingly, there is an increasing demand for fast mass production and supply of dishes, especially Chinese dishes. Such fast and large-volume food suppliers, such as businesses/institutions, schools, military canteens, and fast food restaurants, typically use the following methods to rapidly mass produce and serve dishes:

• Cooking with large-capacity cookware

• Multiple chefs cooking together

• Use some special cooking equipment with a large production capacity

The problems with these methods are obvious. For example, the method of cooking dishes using large-capacity cooking utensils, that is, the method of commonly used fried wok dishes, the quality of the products is very low; the way that many chefs cook together, the quality of the products is uneven. Uneven, unstable quality; 釆Using a special cooking equipment with a large amount of production capacity, currently mainly used are fryers, ovens, cooking equipment, etc. These equipments are some special equipment, can only be fried, Cooking in simple and single ways, such as frying, steaming, boiling, roasting, etc., is impossible for complex, combined, and core cooking techniques such as frying, blasting, burning, and simmering. There is a general problem with all of these methods, which requires a lot of manpower.

Of course, it is also possible to use the automatic/semi-automatic cooking machine of the Chinese patent ZL 03137938.9 owned by the applicant for cooking, but the automatic/semi-automatic cooking machine is usually designed for single use, and a large amount of rapid production in a short time is not its specialty. . If a plurality of automatic/semi-automatic cooking machines are used together, it can be mass-produced quickly, but there are problems such as uneconomical, inefficient, and discontinuous production.

-1- Confirmation Summary of the invention

It is an object of the present invention to provide a method and cooking system that enables rapid continuous cooking that achieves continuous and rapid cooking, especially Chinese cooking, through a system of various automatic or semi-automatic cooking devices controlled by a computer or other control system. It is capable of realizing complex, combined, and core cooking techniques such as frying, blasting, burning, simmering, etc., which can be produced in small pots, and can quickly produce large quantities of small pot dishes with expert standards.

In order to achieve the above object, in one aspect, the present invention provides an automatic or semi-automatic, continuous cooking method, the method of continuous cooking comprising:

(1) Decomposing a cooking process into two or more cooking sub-processes;

(2) using two or more cooking vessels in accordance with the steps of the post-decomposition cooking sub-process, wherein one or more steps are completed in each cooking vessel according to the cooking requirements of each cooking sub-process after decomposition Cooking sub-process, or completing one of the same cooking sub-processes in two or more cooking vessels;

(3) moving each cooking container and/or cooking material between two or more different stations, and determining the speed of movement according to the time requirement of the entire cooking process and the decomposition of the cooking sub-process;

(4) completing the operation of each cooking sub-process during the movement of the above-mentioned station and/or between the above-mentioned stations, wherein one or more stations or one or more stations may be required according to the time requirements of each cooking sub-process or The movement between the stations completes the cooking sub-process, or the movement between one station or station can complete two or more cooking sub-processes, thereby achieving cooking time for each cooking sub-process. Differentiated control;

(5) Using the movement of each cooking container and/or cooking material between the above two or more stations to complete the desired, complete cooking process. In the method of the present invention, the movement of the cooking container can be completed by the container conveying device of the continuous cooking system, and the movement of the cooking material (the cooking material can refer to the cooking material or the cooking intermediate) can utilize the continuous cooking system. Material handling device completed; cooking container and / or cooking The cooking vessels flow between each of the materials or the cooking vessels to perform a process operation. The above continuous cooking method may further comprise: automatically, semi-automatically or manually feeding the cooking vessel at one or more stations, for example, using an automatic feeding system of the Chinese patent ZL 03137938.9 owned by the applicant. .

The above continuous cooking method may further comprise: automatically, semi-automatically or manually turning the material in the cooking container at one or more stations, for example, using the automatic turning system of the Chinese patent ZL 03137938.9 owned by the applicant. Flip.

The above continuous cooking method may further comprise: automatically, semi-automatically or manually discharging the material in the cooking vessel at one or more stations, for example, using the Chinese patent ZL 03137938. The system is automatically popped out.

The above continuous cooking method may further comprise: transferring the cooking material from one work to another, or from one cooking container/storage container to another cooking container/storage container. The continuous cooking method of the present invention is a pipelined process, but since the processing time required for each cooking sub-process after decomposition may be different, it is possible to achieve different control of the processing time of each cooking sub-process, especially important. In addition to controlling the speed of operation, it can also be controlled by one of the following methods: By controlling the heating intensity at one or some stations, the processing time of the corresponding cooking sub-process, especially the heat treatment, is adjusted. The time, for example, can control the heating intensity of the heating source, open/extinguish the fire, and do not set or add a heating source in some stations/positions for control;

Adjusting the processing time of the corresponding cooking sub-process by increasing the parallel station position in the parallel position of one or some stations, wherein the same operation as the original station is performed on the parallel station; This kind of treatment is similar to the way of the train track, and the same operation is carried out in the cooking containers of the parallel station and the original station, and then successively leave, so that the processing time of the station is increased; Can guarantee continuous production of pipeline type;

Adjusting the processing time of the corresponding cooking sub-process by increasing the serial station position of the serial position of one or some stations, wherein the serial station is the same as the original station The operation of this serial processing is equivalent to processing a certain cooking sub-process on multiple stations. Thereby increasing the processing time;

By combining some cooking sub-processes at a certain station, the processing time of the corresponding cooking sub-process is adjusted; thus, the processing time of some cooking sub-processes can be shortened; The cooking container of the bit moves away from its moving track or moves the material in the cooking container into the storage device to adjust the processing time of the corresponding cooking sub-process; the purpose of the processing is mainly to change the heat treatment time of the cooking sub-process .

For example, the entire process can be divided into several/multiple sub-processes of equal/near time, each sub-process taking up a substantially equal time period Δt, but the time required for each functional segment of the actual cooking process is often unequal/near. In order to solve this contradiction, in addition to the above method of adjusting the flow speed, the following methods can also be used:

• By controlling the heating intensity and firing/extinguishing of each individual heating source or continuous heating source, or by setting or adding a heating source at some stations/positions, the time required for each sub-process tends to be uniform. For example, if the firepower is increased or two or more heat sources are used at the same time, some sub-processes that are required to take a long time need to be shorter and weaker, so that some sub-processes that are required to be shorter are required to take longer. Stop heating at a certain time in a sub-process;

• Process operation time matching: Makes a sub-process that takes a long time takes up two or more time periods. For example: a container transport device operating at a certain speed, each cooking vessel running from one station to the next station or staying at a station for Δ1 - one with two sub-processes, one The time required A t, the other takes 2 A t, the container conveying device has three cooking container positions, which can take one of the cooking containers without feeding, and do not do any process operation, so that the container conveying device After one rotation, the cooking vessels in the other two positions are subjected to the process of A t and 2 Δ respectively, and of course, it is also possible to adopt a cooking vessel which is not provided with a process or to remove it;

• Matching the number of cooking vessels: Use a larger number of cooking vessels for sub-processes that take longer.

As still the case above, at some point during operation, two of the three cooking vessels take time 2

The process of A t is processed, and the other process is processed by time Δ Ι. This method of quantity matching is also often used in another way, that is, the cooking containers that perform different process sub-processes are placed on different container transport devices, and there are more container transport devices that perform more time-consuming process sub-processes. Cooking container, performing container transport device requiring less process sub-process The cooking container is provided with less cooking. Of course, one of the certain cooking containers or all of the cooking containers may also be fixedly arranged, and the material material conveying device is used to realize the flow of the material;

• For sub-processes that take a long time, parallel processing, for example, a sub-process) ί requires 3 times processing time, ie 3 A t, 3 parallel stations can be set in the X station, the first to reach the pot 1 enters the station X ^1, then reaches the pan 2 into the station X ^2, a pot 3 into the station κ ^3, the pan 1 at the processing time station X ¹ reaches 3 a t, leaving the station X ¹ proceeds to Station X+1, when the pot 1 enters the station x+2, the pot 2 enters the station Ji+1, the pot 1 enters the station X+3, the pot 2 enters the station x+2, the pot 3 into the station κ +1;

• Use a storage device, such as a storage container between a station or station. After the material/cooking container enters the storage container, it remains in a certain state (such as maintaining a certain temperature, humidity, etc.) and re-enters when needed. Go to the station for processing;

• Operate with two or more functional devices/devices in one station. More specifically, the rapid continuous cooking system and method of the present invention can be implemented in the following manner:

(1) Decomposing a cooking process into several/single-single sub-processes, for example: Decomposing the "slipping" process into placing oil, delivering main material, slipping, main material and oil discharging , sub-processes such as draining oil, placing auxiliary materials, frying admixtures, main ingredients after placing oil, frying, placing seasonings/drinking materials, frying and glazing;

(2) Performing process operations on several/multiple stations using several/multiple independent functional devices/devices. For example, for the above-mentioned "slipping and frying" process, the oil can be placed by the oil injection device, the main material delivery device is put into the main material, the sliding agitator is used for the sliding, the panning device is used to remove the main material, the oil drainer is drained, and the auxiliary material is drained. The main ingredient of the delivery device, the main ingredient after the delivery device is placed on the delivery device, the stir fry stir fry, the seasoning/drinking device, the seasoning/dipping material, the stir fry fry, and the pan can also be shaken and turned The pot device is turned over, etc., and may further include discharging the finished dish with a discharge device, washing the pan with a washing device, and the like. The position where the process operation is performed is called a station. At one station, there can be only one function device/device, or there are several function devices/devices, for example, during the hooking operation, it is necessary to stir fry immediately after the material is put into the work. Therefore, in addition to the delivery device for placing the dip in this station, there may be a frying device. The station can be fixed or it can be an active station formed by the movement of the functional device/device between the material/cooking container, or it can be a material/cooking a moving station that moves the containers together and performs process operations;

(3) Use several or more cooking vessels, such as small pots, to carry materials and cook separately. For example, the pot 1 receives the main material put by the main material delivery device at the station K, and then moves to the station K+1 to accept the next process. At this time, the pot 2 arrives at the station X to receive the main material of the main material delivery device. Pot 1 moves to station X+2, and when pot 2 reaches station X+1, pot 3 arrives at the station] (accepts the main ingredient delivered by the main material delivery device, and so on, pot 4, pot 5 ·.. ··Sequentially move to the station X to receive the main material delivered by the main material delivery device. Of course, the cooking materials can also be separately put into the cooking containers at the same time. For example, in a functional device/device (such as a fryer) , steaming, etc.) can be placed / set several or more cooking containers (such as mesh frying baskets, steam boxes, etc.), materials are placed in these cooking containers at different times or at the same time and processed separately ;

(4) The cooking container/storage container controlled by the computer or other control system and/or the cooking container/storage container carrying the material flows between the stations in the process sequence, accepts the process operation to each station, or makes the functional device/ The device flows between the material and/or the cooking container to form an active station, and the material is subjected to a process operation at each material or each cooking container, or two methods are simultaneously/combined, so that the materials can be at the same time. Different stations are operated by functional equipment/devices;

The continuous cooking method of the present invention uses several or more heat sources, such as a gas burner, to heat the plurality of cooking vessels or heat transfer media or materials, respectively. These heat sources can be placed in various stations, and when the materials/cooking vessels and the like are moved from one station to another, they are heated by the respective heating sources. Of course, the heating source can also be placed at the non-station, as long as the purpose of continuously heating the flowing material/cooking container can be achieved. These heat sources may also be arranged to be movable, respectively moved to each material/cooking vessel for heating thereof, or a continuous heating source, such as a strip/ring gas burner, along which the cooking vessel is When the continuous heating source moves, it can be heated without interruption. The several/multiple heating sources are constant in heating intensity and/or adjustable in heating intensity. For example, a valve that regulates gas flow under control of the control system can be used to control the heating intensity. The heating intensities of the respective heating sources can be adjusted together, grouped or separately, and the continuous heating source can be divided into several sections/multiple sections, and the heating intensities of the sections can be adjusted together, grouped or separately.

The flow of the material is usually carried out by the material handling device to transfer the material from one work to another, or from one cooking/storage container to another cooking/storage container, for example, the material after the oil is finished. The panning device (a discharging device) is removed from the oil pan, sent to the wok or temporarily Store in an insulated storage container. The flow of the cooking/storage container is usually carried out by means of a moving device carried by itself or by placing/installing it on or in connection with the container transport device, for example placing or installing a frying pan driven by a sprocket On the assembly line. The flow of the functional device/device is usually achieved by means of a moving device carried by itself or by placing/mounting it on the moving device, for example by lifting the feeding device on the moving rail, which is driven by the motor to move along the guide rail.

The continuous cooking method of the present invention further comprises the operation of the cooking container and the material by means of a functional device/device connected to or mounted on the cooking container, the material handling device, the container conveying device or moving therewith at the same/near speed. The method of operation of the device, and/or material, of course, the functional device/device does not move, but the method of moving some of its parts is also included. For example, a device such as a pan/shake pot/pot pan/rotating pan is connected to the cooking container, and while moving together, the pan/shake/pot/pot is operated. For example, in one/several process sub-process, a part of the mixing device or the mixing device is moved at the same/near speed with the conveyor belt on which the pan is placed for a period of time and the material in the pan is turned over. Mix operation, etc.

The continuous cooking method of the present invention is controlled by a computer or other control system to control the operation of the functional device/device, container transport device, material transport device, etc. according to the built-in or input cooking control program and/or cooking system operating conditions. The manner and timing, etc., enable the cooking systems consisting of these devices/devices to work together to complete continuous and fast cooking work. The functional device/device, container transport device, material handling device, etc. may be a fully automatic device/device controlled by the computer or other control system, or may be a semi-automatic device/device, at a computer or It operates under the control of other control systems and/or under manual control.

The continuous cooking method of the present invention may also include manual operations such as placing/moving the pan from the container transport device, manual feeding, manual discharge, manual handling/transfer of materials, and the like.

The continuous cooking method of the present invention may further comprise the control system prompting/instructing the worker to perform appropriate/correct operation by means of sound, light, electricity, mechanics, voice, color, text, etc., at an appropriate timing according to the cooking program and/or the operating state of the cooking system. The method includes prompting/instructing the worker to perform full manual operation and operating semi-automatic equipment/devices.

The continuous cooking method of the present invention may also include a method of controlling the flow rate by a computer or other control system based on the cooking program and/or the operating conditions of the cooking system. For example, when changing the variety of dishes, the speed of movement of the functional device/device, the material handling device, and the container transport device is changed. For example, by cent Do not adjust/control the speed of one/some functional devices/devices, material handling devices, container handling devices, or the speed of movement of one or several parts of these devices to suit the process requirements of different dishes. Or meet the different processing time requirements of different process sub-processes. A typical method is to place cooking containers that perform different process sub-processes such as frying, frying, burning, etc. on a certain/some part of the separately controllable container transport device or container transport device, The operating speed of each/some parts of each container transport device or container transport device is adjusted according to the cooking needs to achieve separate control of each process sub-process operation time. The method also includes fixing the cooking container for performing a certain/some process sub-process, and controlling the operation timing and speed of the material handling device to match the operation speed of other process sub-processes, and possibly in the process. Use the storage container.

The continuous cooking method of the present invention further includes a method of skipping certain sub-processes, that is, providing a through passage between some non-adjacent stations, and skipping a certain one when the flow flows along the through passage Some stations that need to pass when they flow in the normal channel.

In another aspect, the present invention provides an automatic or semi-automatic continuous cooking system comprising:

Two or more stations for cooking processing, these stations constitute a station track; two or more cooking containers located at the above station, wherein the cooking container can be formed at the station Continuous operation on the track;

a heating device that heats the cooking vessel;

a cooking container carrying device that carries the cooking container and/or drives the cooking container to move;

Driving device for driving the container transport device;

a storage device for storing various cooking software, wherein each cooking software corresponds to a cooking method of each dish, and the cooking software can obtain parameters such as a cooking step, each step duration, temperature control, etc.; automatically reading a cooking corresponding to a certain cooking method a reading device of the software code, or an input device for manually inputting a cooking software code or a name corresponding to a cooking method; and a control system that operates the cooking software transferred by the reading device or the input device to control the container transport The movement of the device and the processing time of the cooking vessel at a certain station. In order to control the processing time of a cooking sub-process, the station track of the continuous cooking system of the present invention may include a parallel station of one or a certain station (equivalent to the work of paralleling the original station on the station track) Bit), wherein different cooking containers are on the parallel station, and the same cooking process as the cooking container on the original station is performed, that is, the same cooking sub-process is completed on several parallel stations;

Alternatively, the station rail of the continuous cooking system of the present invention may comprise a serial station of one or more stations (equivalent to a station connected in series with the original station on the station rail), wherein different cooking vessels are The serial station performs the same cooking process as the cooking container at the original station, that is, the same cooking sub-process is completed on several serial stations. In the above cooking system, the cooking container may be a cooking utensil for cooking, or other containers such as a mesh frying basket and a steaming box.

In the above cooking system, the heating device may be a plurality of independent heating devices substantially corresponding to the number of cooking containers, each of the independent heating devices being fixed at a certain station; the heating device may also be an integral heating device , which spans all and heats all cooking vessels, the cooking vessel runs thereon, and controls the degree of heating by controlling the running time of each cooking vessel on the monolithic heating device; the heating device can also span two Or a heating device of two or more stations, each such heating device heating the cooking vessel at each station in the spanning section.

The continuous cooking system described above further includes one or more feeding devices, wherein each feeding device automatically or semi-automatically feeds the cooking containers of a certain station, preferably each feeding device is fixedly at a certain work. The cooking container of the position is automatically or semi-automatically fed. The feeding device can also be moved to the place where the cooking container is located for automatic or semi-automatic feeding, or automatically or semi-automatically fed while moving along with the cooking container.

The continuous cooking system described above further includes one or more turning devices, one or more discharge devices, and/or one or more material handling devices. Wherein, the flipping device may be a flipping tool such as a robot or the like, or may be a cooking container moving device such as a turning/shaking/turning/rotating pot device, etc., which may directly turn the animal material, or may move through the cooking container to the inside of the cooking container. The material discharging device; the discharging device may be a discharging tool such as a fishing/grabbing/pushing/pulling tool, or a cooking container moving device such as a pot turning device, etc., which can remove the materials in the cooking container; The transport device can transfer cooking materials from one work to another, or from one cooking/storage container to another.

The continuous cooking system described above further includes one or more storage containers, the storage The container is used to temporarily store materials during cooking, such as cooking intermediates removed from a cooking pot at a station, or temporarily storing cooking containers containing cooking materials. The storage container differs from the cooking container in that the cooking container is a container that directly receives heat from the heating device to complete a certain cooking process, and the storage container is only used to temporarily hold the cooking material, although some storage containers can be heated, The purpose of being heated is mainly to keep warm rather than cook.

In the above cooking system, the container transported by the container transport device includes a cooking container, a storage container, and other containers.

The continuous cooking system described above may further comprise a displacement device that moves the cooking vessel away from the heating device/container transport ¹ device, the action of the shifting device being controlled by the control system.

The above-mentioned devices and containers may be independent of each other or may be integrated into one body, two bodies or multiple bodies.

The continuous cooking method and the continuous cooking system of the present invention can cook a small portion in a pipeline-like manner, and at intervals, ί ΔH will have a finished dish flowing out from the end of the cooking system, and Ι Δ Η is much smaller than a dish. The complete cooking time, the quality of the product can reach the level of small pot dishes, achieving a small amount of high quality continuous fast cooking that cannot be achieved by the prior art. The use of a computer or other control system to control a system consisting of a variety of specialized equipment, to coordinate the operation, to achieve continuous, rapid cooking of multi-functional, multi-variety, multiple cooking modes, especially to achieve complex, combined, suitable use The core cooking techniques of Chinese cooking in small pots such as frying, blasting, burning, simmering, etc., are not possible using the prior art.

In the following, the cooking process such as "slipping", "burning" and "furnace" will be taken as an example, and the present invention will be further described with reference to the drawings and specific embodiments. DRAWINGS

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic plan view of a station layout of a cooking system using the cooking method of the present invention. 2 is a schematic plan view of a station layout of another cooking system using the cooking method of the present invention. Fig. 3 is a schematic plan view showing the layout of a station of still another cooking system using the cooking method of the present invention. detailed description

Please refer to FIG. 1-3, which shows a station layout of a cooking system using the cooking method of the present invention. Schematic, but the storage device, reading device or input device, control system, etc. are not shown in the figure. Sauté: The main material is put into a frying basket of the station 3 by the feeding device, and is dispersed by the stirring device of the station. The material handling device will fry the main material of the oil from the station 3 The frying basket of the machine is picked up and drained, and then put into the heat preservation container of the station 6 for temporary storage. The fryer of the station 3 has a plurality of frying baskets, and the main materials can be successively or simultaneously put into the lubricating oil process. Processing, when the pot is at the station 9, the oil feeding device puts the cooking oil, heats it to the required temperature or heats according to the program time, the container conveying device 7 drives the pot to move to the station 8, and the auxiliary material placing device puts the chopped green onion and other accessories, stir fry Stir fry, the pot continues to move to station 5, the material handling device puts the main material in the station 6 insulation container into the pot (you can also invert the insulation container to make the main material into the pot:), with the pot The swaying/turning pot device of the movement is swayed/turned over the pan, the pan continues to move, reaches the station 2, the feeding device puts the seasoning/dipping material, the frying device is stir-fried, the swaying/turning pan device continues to sway/turn the pan, the pan continues Flip when moving to station 4 (or remove the dish by the discharge device), dish out , wash the pot, or remove the pot and wash it and replace it with a cleaned pot. Repeat the above process. The only difference is that you use different frying baskets for oiling, and the latter is used for frying and thickening. Subsequent pots go through the same process in sequence, so at station 4, at some point A t will have a slippery finished product out.

Burning: The first step of burning is usually fried, fried or fried. Using the first step of the frying process, the main material is fed into a frying basket of the station 3 fryer by the feeding device, and is turned by the turning device of the station, and the material carrying device will grind the main ingredient The frying basket of the 3 fryer is picked up, drained, and put into the heat preservation container of the station 1 for temporary storage. When the pot placed on the container transport device 10 reaches the station 11, the material transport device will be the station 1 The main material in the heat preservation container is put into the pot (the heat preservation container can also be turned over so that the main material is put into the pot), and the auxiliary materials and soup can also be added at this station. After the fire is boiled, it is moved to the next station and transferred to the medium and small fire. Simmer, the pot continues to move, during the exercise or to a certain station, the corresponding device is used to carry out the operation of the pot / turn pot / pot / pan / stir fry, to the station 13, when the feed, turn The fire is collected from the fire, and at the same time, the operation is carried out by shaking the pot/turning pot/pot/pot/frying mix, to the station 12, the dish is out of the pot, and the subsequent pot repeats the above process, and the dish is cooked. Using the method of frying or stir-frying as the first step, the process is similar. The difference lies in the use of the frying process. The main material is put into the pot of the station 13 after the frying process on the frying machine of the station M, and the frying process is adopted. In the station 8, 5, 2, etc. to complete the stir-fry, in the station 12 into the pot for simmering.

Note: There are no points for bombs, slicks and cooking. The fried shovel and the shovel are first used at the station 3 with a fryer For the main material to fry or oil, put in the station 8! 3⁄4 juice dip and mix, put the main ingredient into the wok at station 5, turn over, and go to the station 2 out of the pot. The cooking pot is steamed at the station 15 by steaming to reject the main material, or the boiled pot is used to cook the main ingredient at the station 16 and is put in the station 8 3⁄4 juice and mixed, then At the station 5, the main ingredient is put into the wok at the station 2 out of the pot.

2 is a schematic plan view showing the layout of a station of another cooking system using the cooking method of the present invention, which adopts a linear container conveying device 18, which is added between the cooking station 5 and the stewing station 12. The storage station 17 is. The cooking methods such as "slipping", "burning" and "squeezing" are similar to the system shown in Fig. 1.

Figure 3 is a schematic view showing the layout of a station of another cooking system using the cooking method of the present invention. The system uses a fixed multi-pot stewing station 18, which is fried, fried and simmered when cooking stewed dishes. The fried main ingredients are respectively put into the pot from the station 18, 14 and 2 by the material handling device, and the auxiliary materials and soup are put into the pot by the feeding device on the activity station 19, after the fire is boiled, The control system adjusts the heating firepower, and switches to medium and small fires. At the same time, the corresponding device attached to the station 18 is used for the operation of the pan/pan/pot/spin/frying mix, and after the programmed burn time is reached. The feeding device on the activity station 19 puts the dip in the feeding device, the control system adjusts the heating firepower, turns the fire to collect the juice, and at the same time carries out operations such as shaking pot/turning pot/pot pan/rotating pan/frying stir, and the dish is matured by the discharging device The dish is out of the pan.

The operation of the sizzling and smashing on this system is similar to the system shown in Fig. 1.

Claims

Rights request

1. An automatic or semi-automatic continuous cooking method, the continuous cooking method comprising:

(1) Decomposing a cooking process into two or more cooking sub-processes;

(2) correspondingly using two or more cooking containers according to the steps of the cooking sub-process after decomposition, wherein, according to the cooking requirements of the cooking sub-process after decomposition, in each of the cooking containers Completing one or more of the cooking sub-processes, or completing one of the same cooking sub-processes in two or more of the cooking vessels;

(3) moving the cooking containers and/or cooking materials between two or more different stations, and determining the time according to the time requirement of the entire cooking process and the decomposition of the cooking sub-process. Movement speed

(4) completing the operation of the cooking sub-process during the movement at the station and/or between the stations, wherein one or more times are required according to the time of each of the cooking sub-processes The movement between the station or the station completes the cooking sub-process, or the cooking sub-process, thereby achieving differentiated control of the cooking time used for each of the cooking sub-processes;

(5) Using the movement of the cooking vessels and/or cooking materials between the two or more stations to complete the desired, complete cooking process.

A continuous cooking method according to claim 1, wherein the processing time of said cooking sub-process corresponding thereto is adjusted by controlling the heating intensity at one or some of said stations.

3. The continuous cooking method according to claim 1, wherein the corresponding cooking piece is adjusted by adding a parallel station thereof at a parallel position of one or some of said stations. The processing time of the process, wherein the same operation as the original station is performed on the parallel station. 4. The continuous cooking method according to claim 1, wherein the corresponding one is adjusted by adding a serial station to a serial position of one or some of the stations. The processing time of the cooking sub-process, wherein the same operation as the original station is performed on the serial station.

5. The continuous cooking method according to claim 1, wherein the processing of the cooking sub-process corresponding thereto is adjusted by combining some cooking sub-processes at a certain one of the stations. time.

6. The continuous cooking method according to claim 1, wherein the cooking container is moved by moving the cooking container at a certain one of the stations away from the moving track or moving the material in the cooking container into the storage device. The processing time of the cooking sub-process corresponding thereto.

7. The continuous cooking method according to claim 1, wherein the continuous cooking method further comprises: continuously locating the station at the station at a time interval at one or more of the stations The cooking vessel is subjected to automatic, semi-automatic or manual feeding.

8. The continuous cooking method according to claim 1, wherein the continuous cooking method further comprises: continuously, at a time interval, at one or more of the stations, at the station The material in the cooking vessel is automatically, semi-automatically or manually flipped.

9. The continuous cooking method according to claim 1, wherein the continuous cooking method further comprises: continuously locating the station at the station at a time interval at one or more of the stations The material in the cooking vessel is automatically, semi-automatically or manually discharged.

The continuous cooking method according to claim 1, wherein the continuous cooking method is a continuous sauté method, a continuous sinter method or a continuous sputum method.

11. The continuous cooking method according to claim 10, wherein said continuous sizzling method is decomposed into a cooking sub-process comprising:

Put in oil;

Placing the main material and slipping; The main material and the oil are discharged from the pan;

Drain

Delivery of excipients;

Stir fry accessories;

The main material after the oil is placed;

Stir fry

Serving seasoning / dip;

Stir-fry and glaze to fix the color.

12. The continuous cooking method according to claim 10, wherein said continuous burning method is decomposed into a cooking sub-process comprising:

Put in oil;

Delivery of the main material;

Deep-fried, fried or stir-fried ingredients;

Main ingredient out of the pot;

The main material is drained;

Re-distribute the main ingredient after frying, frying or stir-fry;

Dispensing excipients and / or soups;

The fire is boiled;

Small fire

Shake the pot, turn the pot, turn the pot, spin the pot or stir fry;

Delivery of dips and spices;

Fire from the fire;

Shake the pot, turn the pot, turn the pot, spin the pot or stir fry.

13. The continuous cooking method according to claim 10, wherein said continuous crucible method is decomposed into a cooking sub-process comprising:

Put in oil;

Delivery of the main material;

Fried, oiled or cooked main ingredient; Main ingredient out of the pot;

Deliver and stir up the dips and seasonings;

Re-distribute the main ingredient after frying, oiling or cooking;

Mix together.

14. An automatic or semi-automatic continuous cooking system, the continuous cooking system comprising:

Two or more stations for performing a cooking process, the station constitutes a station track; two or more cooking containers at the station, wherein the cooking container can be The station consisting of stations is continuously running on the track;

a heating device that heats the cooking vessel;

a cooking container carrying device carrying the cooking container and/or driving the cooking container; driving device driving the container conveying device;

A storage device storing various cooking software, wherein the various cooking software corresponds to a cooking method of various dishes;

a reading device that automatically reads a cooking software code corresponding to a certain one of the cooking methods, or an input device that manually inputs a cooking software code or name corresponding to a certain one of the cooking methods;

And a control system that controls the movement of the container transport device and the processing time of the cooking vessel at a certain one of the stations by the reading device or the cooking software loaded by the input device.

15. The continuous cooking system of claim 14 wherein said station track comprises a parallel station of one or more of the stations, wherein different cooking vessels are on the parallel station The same cooking process as the cooking container on the original station is performed.

16. The continuous cooking system of claim 14 wherein said station track comprises a serial station of one or more of the stations, wherein different cooking vessels are in the series The cooking process is the same as that of the cooking container at the original station.

17. The continuous cooking system of claims 14-16, wherein said continuous cooking apparatus further comprises one or more feeding devices, wherein each of said feedings The device automatically or semi-automatically feeds the cooking container at a certain station.

18. The continuous cooking system of claims 14-16, wherein said continuous cooking system further comprises one or more turning devices, one or more discharging devices, and/or one or More than one material handling device.

19. The continuous cooking system of claims 14-16, wherein said continuous cooking apparatus further comprises one or more storage containers for temporarily storing material during cooking.

20. The continuous cooking system of claims 14-16, wherein said continuous cooking system further comprises displacement means for moving said cooking vessel away from said station.