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

An automatic/semiautomatic and continuous cooking method and cooking system thereof Download PDF

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Publication number
WO2007012268A1
WO2007012268A1 PCT/CN2006/001832 CN2006001832W WO2007012268A1 WO 2007012268 A1 WO2007012268 A1 WO 2007012268A1 CN 2006001832 W CN2006001832 W CN 2006001832W WO 2007012268 A1 WO2007012268 A1 WO 2007012268A1
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WO
WIPO (PCT)
Prior art keywords
cooking
station
continuous
sub
container
Prior art date
Application number
PCT/CN2006/001832
Other languages
French (fr)
Chinese (zh)
Inventor
Xiaoyong Liu
Original Assignee
Xiaoyong Liu
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Xiaoyong Liu filed Critical Xiaoyong Liu
Priority to CN200680027190XA priority Critical patent/CN101227851B/en
Publication of WO2007012268A1 publication Critical patent/WO2007012268A1/en
Priority to HK09100371.0A priority patent/HK1121014A1/en

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Classifications

    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00Cooking-vessels
    • A47J27/14Cooking-vessels for use in hotels, restaurants, or canteens

Definitions

  • 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 present invention provides an automatic or semi-automatic, continuous cooking method, the method of continuous cooking comprising:
  • 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;
  • 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;
  • 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 .
  • 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 ⁇ t, but the time required for each functional segment of the actual cooking process is often unequal/near.
  • the following methods can also be used:
  • 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 ⁇ 1 - 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 ⁇ respectively, and of course, it is also possible to adopt a cooking vessel which is not provided with a process or to remove it;
  • the process of A t is processed, and the other process is processed by time ⁇ ⁇ .
  • 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.
  • 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;
  • 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;
  • 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;
  • 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.
  • 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;
  • 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.
  • 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.
  • the cooking materials can also be separately put into the cooking containers at the same time.
  • 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 ;
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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;
  • 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.
  • the cooking container may be a cooking utensil for cooking, or other containers such as a mesh frying basket and a steaming box.
  • 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.
  • 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 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.
  • 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, ⁇ ⁇ H will have a finished dish flowing out from the end of the cooking system, and ⁇ ⁇ ⁇ 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.
  • 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.
  • FIG. 1-3 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.
  • 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
  • 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.
  • the first step of burning is usually fried, fried or fried.
  • 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.
  • 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.
  • the fire 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.
  • the process 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.
  • 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.
  • FIG. 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.
  • FIG 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.
  • 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.

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

一种连续烹调的方法以及烹调系统  Continuous cooking method and cooking system
技术领域 Technical field
本发明涉及一种烹调方法和烹调系统, 更具体地讲, 本发明涉及一种在 计算机或其它控制系统控制下的、可以连续快速烹调尤其是中式烹调的方法, 同时还涉及一种可以完成上述连续烹调方法的、 由自动或半自动烹调设备组 成的烹调系统。 背景技术  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
现代社会对快速和短时间内大量供应餐食的需求日益增加, 相应地, 对 快速大量生产和供应的菜肴尤其是中式菜肴的需求也日益增加。 这种快速大 量餐食的供应者例如企 /事业单位、 学校、 军队的食堂和快餐店等通常采用下 述方法快速大量生产和供应菜肴:  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:
• 用大容量的炊具进行菜肴烹制  • Cooking with large-capacity cookware
• 多个厨师一起烹调  • Multiple chefs cooking together
• 采用一些具有大量出产能力的专用烹调设备  • Use some special cooking equipment with a large production capacity
这些方法所存在的问题是显而易见的, 例如采用大容量的炊具进行菜肴 烹制的方法, 即俗称炒大锅菜的方式, 其出品质量甚低; 多个厨师一起烹调 的方式, 则出品水准参差不齐, 质量不稳定; 釆用具有大量出产能力的专用 烹调设备的方式, 目前可供使用的主要是油炸机、 烤箱、 蒸煮设备等, 这些 设备都是一些专用设备, 只能以煎、 炸、 蒸、 煮、 烤等简单和单一方式进行 烹调, 对于复杂的、 组合的、 宜以小锅制作的中式烹调最核心工艺例如炒、 爆、 烧、 熘等则无能为力。 上述这些方法还都存在着一个普遍的问题, 即需 要大量的人力。  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.
当然也可以使用本申请人拥有的中国专利 ZL 03137938.9中的自动 /半自 动烹调机来进行烹调, 但这种自动 /半自动烹调机通常是为单机使用而设计 的, 短时间内大量快速生产不是其特长。 若使用多台自动 /半自动烹调机一起 生产, 虽可以大量快速生产, 但是存在不经济、 效率不高, 生产不连续等问 题。  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- 确认本 发明内容 -1- Confirmation Summary of the invention
本发明的目的在于提供一种可以实现快速连续烹调的方法和烹调系统, 其通过由计算机或其它控制系统控制下的各种自动或半自动烹调设备组成的 系统实现连续快速的烹调尤其是中式烹调, 能够实现复杂的、 组合的、 宜以 小锅制作的中式烹调最核心工艺例如炒、 爆、 烧、 熘等, 可以快速大量出产 具有专家水准的小锅菜肴。  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.
为实现上述的发明目的, 一方面, 本发明提供了一种自动或半自动的、 连续烹调的方法, 该连续烹调的方法包括:  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)将某一烹调过程分解为两步或两步以上的烹调子过程;  (1) Decomposing a cooking process into two or more cooking sub-processes;
(2) 居分解后烹调子过程的步骤而相应地使用两个或两个以上的烹调 容器, 其中, 根据分解后各烹调子过程的烹制要求, 在每个烹调容 器中完成一步或一步以上的烹调子过程, 或者在两个或两个以上的 烹调容器中完成某一相同烹调子过程;  (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)使各烹调容器和 /或烹调物料在两个或两个以上的不同的工位之间运 动, 并根据整个烹调过程的时间要求和烹调子过程的分解情况确定 其运动速度;  (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)在上述工位上和 /或在上述工位之间的运动过程中完成各烹调子过程 的操作, 其中, 根据每一烹调子过程的时间要求可以在一个或一个 以上的工位或所述工位之间的运动完成该烹调子过程, 或者可以在 一个工位或工位之间的运动完成两步或两步以上的烹调子过程, 从 而实现对每一烹调子过程所用烹调时间的差异化控制;  (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)利用各烹调容器和 /或烹调物料在上述两个或两个以上工位间的运 动, 完成所需的、 完整的烹调过程。 在本发明的方法中, 烹调容器的运动可以利用连续烹调系统的容器运送 装置完成, 而烹调物料 (烹调物料可以是指烹调原料, 也可以是指烹调中间 物)的运动可以利用连续烹调系统的物料盛运装置完成; 烹调容器和 /或烹调 烹调容器之间流动, 到各份物料或各烹调容器处进行工艺操作而形成的。 上述的连续烹调方法还可以进一步包括: 在一个或一个以上的工位上, 对烹调容器进行自动、 半自动或人工投料, 例如, 使用本申请人拥有的中国 专利 ZL 03137938.9中的自动投料系统进行投料。 (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. .
上述的连续烹调方法还可以进一步包括: 在一个或一个以上工位上, 对 烹调容器中的物料进行自动、 半自动或手动翻动, 例如, 使用本申请人拥有 的中国专利 ZL 03137938.9中的自动翻动系统进行翻动。  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.
上述的连续烹调方法还可以进一步包括: 在一个或一个以上工位上, 对 烹调容器中的物料进行自动、 半自动或手动出料, 例如, 使用本申请人拥有 的中国专利 ZL 03137938. 9中的自动盛出系统进行盛出。  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.
上述的连续烹调方法还可以进一步包括: 将烹调物料从一个工位移送到 另一个工位, 或从一个烹调容器 /存储容器移送到另一个烹调容器 /存储容器 内。 本发明的连续烹调方法是一种流水线式的工艺方法, 但由于分解后每个 烹调子过程所需的处理时间可能是不同的, 因而能够实现对各个烹调子过程 处理时间的差异化控制, 尤其重要。 除控制运转速度等方式外, 还可采用以 下方式之一来进行控制: 通过控制某个或某些工位上加热强度的方式, 来调整其所对应的烹调子 过程的处理时间, 尤其是热处理的时间, 例如, 可以控制加热源的加热强度、 开火 /熄火以及在某些工位 /位置不设或加设加热源等方式来进行控制;  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;
通过在某个或某些工位的并行位置上增加其并行工位的方式, 来调整其 所对应的烹调子过程的处理时间, 其中, 在并行工位上进行与原工位相同的 操作; 这种处理方式类似火车轨道的岔道方式, 陆续停在各并行工位和原工 位上的烹调容器进行同样的操作, 然后陆续离开, 从而使该工位的处理时间 增加; 这种并行处理仍能保证流水线式的连续生产;  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;
通过对某个或某些工位的串行位置上增加其串行工位的方式, 来调整其 所对应的烹调子过程的处理时间, 其中, 在串行工位上进行与原工位相同的 操作; 这种串行处理的方式相当于将某一步烹调子过程在多个工位上处理, 从而增加了处理时间; 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;
通过将某些烹调子过程在某一工位进行合并处理的方式, 来调整其所对 应的烹调子过程的处理时间; 这样, 可以缩短某些烹调子过程的处理时间; 通过将位于某一工位的烹调容器移离其运动轨道或将该烹调容器中的物 料移入存储装置的方式, 来调整其所对应的烹调子过程的处理时间; 这样处 理的目的主要是改变该烹调子过程的热处理时间。  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 .
例如, 可将整个工艺过程分成时间相等 /近的几个 /多个子过程, 每个子 过程占用一个大致相等的时段 Δ t,但实际烹调工艺的各功能段所需时间往往 是不相等 /近的, 为了解决这个矛盾, 除采用上述调整流动速度的方法外, 还 可以采用下列的方法:  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:
• 通过控制各独立加热源或连续加热源各段的加热强度和开火 /熄火, 或在某些工位 /位置不设或加设加热源, 使各子过程所需时间趋于一 致。 例如调大火力或同时使用两个 /多个加热源, 使得某些原需较长 时间的子过程需时趋短、 减弱火力,使得某些原需较短时间的子过程 需时趋长、 在某子过程中的某段时间停止加热等;  • 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;
• 工艺操作时间匹配: 使需时较长的子过程占用两个 /多个时段。 例如: 以某一速度运行的容器运送装置,每个烹调容器从一个工位运转到下 一个工位的时间或在一个工位处停留时间为 Δ 1,個 -设有两个子过程, 其中一个需时 A t, 另一个需时 2 A t, 所述容器运送装置上有三个烹 调容器位, 可以釆取其中一个烹调容器不投料, 也不做任何工艺操作 的办法, 使得所述容器运送装置运转一圈后, 处在另两个位置上的烹 调容器分别经过了 A t和 2 Δ【的工艺处理, 当然也可以采取不设置不 作工艺处理的那个烹调容器或将其拿掉的办法;  • 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;
• 烹调容器数量匹配: 对需时较长的子过程使用较多数量的烹调容器。  • Matching the number of cooking vessels: Use a larger number of cooking vessels for sub-processes that take longer.
仍如上例, 在运转中的某一时刻, 三个烹调容器中的两个进行需时 2 As still the case above, at some point during operation, two of the three cooking vessels take time 2
A t 的工艺处理, 另一个则进行需时 Δ Ι 的工艺处理。 这种数量匹配 的方法还经常以另一种方式使用,即将执行不同工艺子过程的烹调容 器放在不同的容器运送装置上,执行需时较多工艺子过程的容器运送 装置上有较多的烹调容器,执行需时较少工艺子过程的容器运送装置 上则设置较少的烹调容器, 当然所述的某个 /某些烹调容器或全部也 可以是固定设置, 而由物料物料盛运装置来实现物料的流动;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;
• 对于需较长时间的子过程, 进行并行处理, 例如假设子过程 )ί需要 3 倍的处理时间, 即需时 3 A t, 可在 X 工位设置 3个并行工位, 首先 到达的锅 1进入工位 X1, 随后到达的锅 2进入工位 X2 , 锅 3则进入 工位 κ3, 锅 1在工位 X1的处理时间达到 3 A t时, 离开工位 X1进到工 位 X+1, 当锅 1进到工位 x+2时, 锅 2进到工位 Ji+1, 锅 1进到工位 X+3时, 锅 2进到工位 x+2, 锅 3进到工位 κ+1; • 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;
• 使用存储装置, 例如在某工位或工位之间加入存储容器, 物料/烹调 容器进入该存储容器后, 保持在某种状态(比如保持某种温度、 湿度 等), 需要的时候再进到工位接受处理;  • 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;
• 在一个工位用两个 /多个功能设备 /装置进行操作。 更具体地讲, 本发明的快速连续烹调系统和方法可按下列方式实施: • 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) 将某一烹调工艺过程分解成几个 /多个筒单工艺子过程, 例如: 可将 "滑炒" 工艺过程分解成投放油料、 投放主料、 滑散、 主料和油料出锅、 沥 油、 投放辅料、 炒拌辅料、 投放滑油后的主料、 炒拌、 投放调料 /芡料、 炒拌 上光定味定色等子过程; (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)使用几个 /多个独立的功能设备 /装置分别在几个 /多个工位上进行工 艺操作。 例如对于上述 "滑炒" 工艺过程可分别由投油装置投放油料、 主料 投放装置投放主料、 滑散搅拌器进行滑散、 出锅装置将主料撈出、 沥油器沥 油、 辅料投放装置投放辅料、 投放装置投放滑油后的主料、 炒拌器炒拌、 调 料 /芡料投放装置投放调料 /芡料、 炒拌器炒拌, 还可以由晃锅装置进行晃锅、 翻锅装置进行翻锅等等,此外,还可以包括用出料装置将成品菜肴出锅 /装盘、 用清洗装置对锅具进行清洗等。 进行工艺操作的位置称为工位, 在一个工位 上, 可以只有一个功能设备 /装置, 也可以有几个功能设备 /装置, 例如在勾 芡操作时, 因为芡料被投入后需要立即炒拌, 所以在这个工位上除了有投放 芡料的投放装置外, 还可以有炒拌装置。 工位可以是固定的, 也可以是由功 能设备 /装置在物料 /烹调容器之间运动形成的活动工位, 还可以是随物料 /烹 调容器一起运动, 并进行工艺操作的运动工位; (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) 使用几个或多个烹调容器, 例如小锅, 分别承载物料和进行烹调。 例如锅 1在工位 K接受主料投放装置投放的主料, 然后运动至工位 K+1接受 下一个工艺处理, 此时锅 2到达工位 X接受主料投放装置投放的主料, 当锅 1运动至工位 X+2, 而锅 2到达工位 X+1时, 锅 3到达工位] (接受主料投放装 置投放的主料, 如此类推, 锅 4、 锅 5 ·.. ···依次先后运动至工位 X接受主料投 放装置投放的主料。 当然, 烹调物料也可以在同一时间被分别投入到各烹调 容器中。 例如, 在一个功能设备 /装置 (如油炸机、 蒸拒等) 上可以同时放 / 设置几个或多个烹调容器(如网状油炸筐、 蒸盒等), 物料在不同时间或同一 时间被分别投放到这些烹调容器中并分别被处理;  (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) 由计算机或其它控制系统控制物料和 /或其中承载有物料的烹调容器 /存储容器按工艺顺序在各工位之间流动, 到各个工位接受工艺操作, 或使所 述功能设备 /装置在物料和 /或烹调容器之间流动, 形成活动工位, 到各份物 料或各烹调容器处对物料进行工艺操作, 或两种方式同时 /组合实施, 使得各 份物料可以在同一时间在不同的工位由功能设备 /装置进行工艺操作;  (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;
本发明的连续烹调方法, 使用几个 /多个加热源, 例如燃气炉头, 分别对 所述几个 /多个烹调容器或传热介质或物料加热。这些加热源可以被置于各个 工位, 当所述物料 /烹调容器等从一个工位移动到另一个工位时, 由各个加热 源接续对其加热。 当然加热源也可以被设置在非工位处, 只要能达到对流动 的物料 /烹调容器接续加热的目的即可。 这些加热源也可以被设置成可移动 的, 分别移动到各物料 /烹调容器处对其加热, 还可以采用连续加热源, 例如 长条状 /环状的燃气炉头, 所述烹调容器沿着该连续加热源移动时, 可以不间 断地被加热。 所述的几个 /多个加热源是加热强度不变的和 /或加热强度可调 的。 例如可使用在控制系统控制下的可调节燃气流量的阀门控制加热强度。 各个加热源的加热强度可以一起、 分组或分别被调节, 所述连续加热源可以 被分成几段 /多段, 各段的加热强度, 可以一起、 分组或分别被调节。  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.
所述物料的流动通常是由物料盛运装置将物料从一个工位移送到另一个 工位, 或从一个烹调 /存储容器移送到另一个烹调 /存储容器内, 例如滑油完 毕的物料被物料出锅装置 (一种出料装置)从油锅中移出, 送到炒锅内或暂时 存放在保温存储容器内。 烹调 /存储容器的流动通常是通过其本身带有的运动 装置或将其放置 /安装在容器运送装置上或与容器运送装置相连而实现的,例 如将炒锅放置或安装在由链轮驱动的流水线上。功能设备 /装置的流动则通常 是通过其本身带有的运动装置或将其放置 /安装在运动装置上而实现的,例如 将投料装置吊装在运动导轨上, 由电机驱动其沿导轨运动。 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.
本发明的连续烹调方法, 还包括利用与烹调容器、 物料盛运装置、 容器 运送装置相连接或安装于其上或以相同 /近速度与其一起运动的功能设备 /装 置对烹调容器、 物料盛运装置、 和 /或物料进行工艺操作的方法, 当然, 功能 设备 /装置不动, 但使其某个部分运动的方法也包括在内。 例如将翻锅 /晃锅 / 颠锅 /旋锅等装置与烹调容器相连接, 一边与其一起运动, 一边进行翻锅 /晃 锅 /颠锅 /旋锅等操作。 例如在某一个 /几个工艺子过程, 使翻拌装置或翻拌装 置上的某个部分以相同 /近的速度与放置有锅具的传送带一起运动一段时间 并对锅具中的物料进行翻拌操作等。  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.
本发明的连续烹调方法, 由计算机或其它控制系统, 才 据内装的或输入 的烹调控制程序和 /或烹调系统运作状况控制所述功能设备 /装置、 容器运送 装置、物料盛运装置等的运作方式和时机等,使由这些设备 /装置组成的烹调 系统协调运作, 共同完成连续快速的烹调工作。 所述功能设备 /装置、 容器运 送装置、 物料盛运装置等可以是全自动的设备 /装置, 由所述计算机或其它控 制系统控制其自动运作, 也可以是半自动的设备 /装置, 在计算机或其它控制 系统控制下和 /或在人手控制下运作。  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.
本发明的连续烹调方法还可以包含一些人工操作 ,例如由工人将锅放上 / 移离容器运送装置, 人工投料, 人工出料、 人工承运 /移送物料等。  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.
本发明的连续烹调方法还可以包括控制系统根据烹调程序和 /或烹调系 统运作状况在适当的时机通过声、 光、 电、 机械、 语音、 色彩、 文字等方式 提示 /指导工人进行适当 /正确操作的方法, 包括提示 /指导工人进行全人工操 作和操作半自动设备 /装置等。  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.
本发明的连续烹调方法还可以包括计算机或其它控制系统根据烹调程序 和 /或烹调系统运作状况控制所述流动速度的方法。 例如在变换菜肴品种时, 改变功能设备 /装置、 物料盛运装置、 容器运送装置的运动速度。 例如通过分 别调整 /控制某个 /某几个功能设备 /装置、 物料盛运装置、 容器运送装置的速 度,或这些装置的某个 /某几个部分的运动速度, 以适应不同的菜肴品种的工 艺需求,或满足不同工艺子过程对不同处理时间的需求。一种典型的方法是, 将执行需时不同的工艺子过程例如炒、 炸、 烧焖等的烹调容器分别置于可分 别控制的容器运送装置或容器运送装置的某个 /某些部分上,根据烹调需要分 别调整各容器运送装置或容器运送装置某个 /某些部分的运行速度以达到分 别控制各工艺子过程操作时间。此种方法也包括将执行某个 /某些工艺子过程 的烹调容器固定放置, 而通过控制物料盛运装置的运作时机和速度等配合其 它工艺子过程的运作速度, 该过程中还有可能会用到存储容器。 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.
本发明的连续烹调方法还包括跳过某些子过程的方法, 即在某些不相邻 的工位之间设置直通通道, 当所述流动沿该直通通道流动时,可以跳过某个 某些按正常通道流动时需经过的工位。  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.
另一方面, 本发明提供了一种自动或半自动的连续烹调系统, 该连续烹 调系统包括:  In another aspect, the present invention provides an automatic or semi-automatic continuous cooking system comprising:
两个或两个以上的进行烹调处理的工位, 这些工位构成工位轨道; 两个或两个以上的位于上述工位的烹调容器, 其中, 烹调容器能在上述 工位构成的工位轨道上连续运行;  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;
对上述烹调容器进行加热的加热装置;  a heating device that heats the cooking vessel;
承载烹调容器和 /或带动烹调容器运动的烹调容器运送装置;  a cooking container carrying device that carries the cooking container and/or drives the cooking container to move;
驱动容器运送装置的驱动装置;  Driving device for driving the container transport device;
存储各种烹调软件的存储装置, 其中各烹调软件对应于各菜肴的烹调方 法, 运行烹调软件可得到烹调步骤、 各步骤持续时间、 温度控制等参数; 自动读取对应于某一烹调方法之烹调软件代码的读取装置、 或者手动输 入对应于某一烹调方法之烹调软件代码或名称的输入装置; 以及 控制系统, 该控制系统运行通过读取装置或输入装置调入的烹调软件, 控制容器运送装置的运动和烹调容器在某一工位的处理时间。 为控制某一烹调子过程的处理时间, 本发明连续烹调系统的工位轨道可 以包括某个或某些工位的并行工位 (相当于在工位轨道上并联于原工位的工 位), 其中, 不同的烹调容器在该并行工位上, 并进行与原工位上烹调容器相 同的烹调处理, 即同一烹调子过程在数个并行工位上完成; 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;
或者, 本发明连续烹调系统的工位轨道可以包括某个或某些工位的串行 工位(相当于在工位轨道上串联于原工位的工位), 其中, 不同的烹调容器在 该串行工位上进行与原工位上该烹调容器相同的烹调处理, 即同一烹调子过 程在数个串行工位上完成。 上述烹调系统中, 烹调容器可以是用于烹调的锅具, 或其它容器如网状 油炸筐、 蒸盒。  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.
上述烹调系统中, 加热装置可以是与烹调容器数目基本相对应的、 多个 独立的加热装置, 每个这种独立的加热装置固定在某一工位上; 加热装置也 可以是整体式加热装置, 其跨越所有并对所有的烹调容器进行加热, 烹调容 器在其上面运转, 并通过控制每个烹调容器在该整体式加热装置上的运转时 间,控制加热程度;加热装置还可以是跨越两个或两个以上工位的加热装置, 每个这样的加热装置对该跨越区间内的各工位上的烹调容器进行加热。  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.
上述的连续烹调系统还进一步包括一个或一个以上的投料装置, 其中, 每个投料装置向某一工位的烹调容器进行自动或半自动投料, 优选地, 每个 投料装置固定地向处于某一工位的烹调容器进行自动或半自动投料。 该投料 装置也可移动至烹调容器所在处进行自动或半自动投料, 或随烹调容器一起 运动的同时进行自动或半自动投料。  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.
上述的连续烹调系统还进一步包括一个或一个以上的翻动装置、 一个或 一个以上的出料装置、 和 /或一个或一个以上的物料盛运装置。 其中, 翻动装 置可以是一种翻动工具例如机械手等, 也可以是烹调容器运动装置例如翻 / 晃 /颠 /旋锅装置等, 其可以直接翻动物料, 也可以通过烹调容器运动对烹调 容器内的物料进行翻动; 出料装置可以是一种出料工具例如撈 /抓 /推 /拉工具 等, 也可以是烹调容器运动装置例如锅翻转装置等, 其可以将烹调容器内的 物料移出; 物料盛运装置能将烹调物料从一个工位移送到另一个工位, 或从 一个烹调 /存储容器移送到另一个烹调 /存储容器内。  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.
上述的连续烹调系统还进一步包括一个或一个以上的存储容器, 该存储 容器用于在烹调过程中暂时存放物料, 例如从某一工位上烹调锅具中移出的 烹调中间物, 或暂时存放内有烹调物料的烹调容器。 存储容器与烹调容器的 区别在于, 烹调容器是直接承受来自加热装置的热量而完成一定烹调工艺处 理的容器, 而存储容器只是用于暂时盛放烹调物料, 虽然有些存储容器也可 被加热, 但其被加热的目的主要是保温而不是烹调处理。 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.
上述烹调系统中, 容器运送装置所运送的容器包括烹调容器、 存储容器 以及其它容器。  In the above cooking system, the container transported by the container transport device includes a cooking container, a storage container, and other containers.
上述的连续烹调系统还可进一步包括将烹调容器从加热装置 /容器运送1 装置上移离的移位装置, 该移位装置的动作由控制系统控制。 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.
上述的各装置、 容器可以是互相独立的, 也可以互相整合成一体、 两体 或多体。  The above-mentioned devices and containers may be independent of each other or may be integrated into one body, two bodies or multiple bodies.
本发明的连续烹调方法和连续烹调系统, 可以以类似流水线的方式小份 量烹制菜肴, 每隔一段时间 ί Δ H都会有一个成品菜肴从烹调系统末端流出, 而 Ι Δ Η远小于一个菜的完整烹制时间, 出品质量可以达到小锅菜的水平, 实 现了现有技术所不能实现的小份量、 高质量的连续快速烹调。 采用计算机或 其它控制系统控制由多种专门设备组成的系统, 使其协调运作, 实现了多功 能、 多品种、 多种烹调模式的连续快速烹调, 尤其是可以实现复杂的、 组合 的、 适合使用小锅的中式烹调最核心烹调工艺例如炒、 爆、 烧、 熘等, 这些 都是使用现有技术所不能实现的。  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.
下面以 "滑炒" "烧" 和 "爐" 等烹调工艺为例, 结合附图和具体实施方 式, 对本发明做进一步的说明。 附图说明  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
图 1是采用本发明烹调方法的一种烹调系统的工位平面布局示意图。 图 2是采用本发明烹调方法的另一种烹调系统的工位平面布局示意图。 图 3是采用本发明烹调方法的又一种烹调系统的工位平面布局示意图。 具体实施方式  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
请参考图 1-3,其示出了采用本发明烹调方法的烹调系统的工位平面布局 示意图, 但图中没有显示存储装置、 读取装置或输入装置以及控制系统等。 滑炒: 主料由投料装置投入工位 3油炸机的某个油炸筐中, 由该工位的 搅拌装置划散, 物料盛运装置将滑好油的主料从工位 3油炸机的油炸筐中捞 起、 沥油后投入工位 6的保温容器内暂存, 工位 3的油炸机有多个油炸筐, 可以先后或同时投入多份主料进行滑油工艺处理, 锅在工位 9时, 投油装置 投放烹调油, 加热至所需温度或按程序时间加热, 容器运送装置 7带动该锅 运动至工位 8, 辅料投放装置投放葱花等辅料, 炒拌装置炒拌, 该锅继续运 动至工位 5, 物料盛运装置将工位 6保温容器内的主料投入锅内 (也可将保 温容器翻转使主料被投入锅内:), 随锅一起运动的晃 /翻锅装置进行晃 /翻锅, 锅继续运动, 到达工位 2, 投料装置投放调料 /芡料等, 炒拌装置炒拌, 晃 / 翻锅装置继续晃 /翻锅, 锅继续运动至工位 4 时翻转 (或由出料装置将菜移 出), 菜出锅 , 洗锅, 或将锅移离送去清洗并更换一个已洗干净的锅。 重复 进行上述过程, 差别只在于滑油时使用不同的油炸筐, 炒拌和勾芡则使用后 面一个锅。 后续的锅依次经过相同的工艺过程, 于是在工位 4, 每隔一段时 间 A t就会有一个滑炒成品菜肴流出。 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.
烧: 烧的第一步通常是炸、 煎或煸炒。 采用炸为第一步工艺的, 主料由 投料装置投入工位 3油炸机的某个油炸筐中, 由该工位的翻动装置翻动, 物 料盛运装置将炸好的主料从工位 3油炸机的油炸筐中捞起、 沥油后投入工位 1的保温容器内暂存, 置于容器运送装置 10上的锅到达工位 11时, 物料盛运 装置将工位 1保温容器内的主料投入锅内 (也可将保温容器翻转使主料被投 入锅内 ),辅料和汤也可在此工位加入, 大火烧开后运动到下一个工位转用中 小火焖烧, 锅继续运动, 在运动过程中或至某工位时, 由相应装置进行晃锅 / 翻锅 /颠锅 /旋锅 /炒拌等操作, 至工位 13时, 投放芡料, 转大火收汁, 同时进 行晃锅 /翻锅 /颠锅 /旋锅 /炒拌等操作, 至工位 12, 菜出锅, 后续的锅重复上述 过程, 烧下一个菜。 采用煎或煸炒为第一步工艺的, 过程大同小异, 差别在 于采用煎工艺的, 主料在工位 M的煎机上完成煎的工艺操作后投入工位 13 的锅中, 而采用煸炒工艺的, 在工位 8、 5、 2等处完成煸炒, 在工位 12投入 锅中进行焖烧。  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.
熘: 熘有炸熘、 滑熘和蒸煮熘之分。 炸熘和滑熘先在工位 3处用油炸机 对主料炸或滑油,在工位 8投入! ¾汁芡料并翻拌,在工位 5将主料投入炒锅, 翻拌, 到工位 2出锅。 蒸煮熘在工位 15用蒸拒对主料进行蒸的工艺处理, 或 在工位 16用煮锅对主料进行煮的工艺处理, 在工位 8投入! ¾汁芡料并翻拌, 然后在工位 5将主料投入炒锅在工位 2出锅。 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.
图 2所示为采用本发明烹调方法的另一种烹调系统的工位平面布局示意 图, 该系统采用了直线型的容器运送装置 18, 在煸炒工位 5和烧炖工位 12 之间增加了存储工位 17。 "滑炒" "烧" 和 "熘" 等烹调工艺的实现方法与 图 1所示系统类似。  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.
图 3所示为采用本发明烹调方法的又一种烹调系统的工位平面布局示意 图, 此系统采用了固定的多锅烧炖工位 18, 烹饪烧炖类菜肴时, 经过炸、 煎 和煸炒过的主料分别由物料盛运装置从工位 1、 14和 2投入工位 18的某个锅 内, 辅料和汤由活动工位 19上的投料装置投入锅内, 大火烧开后, 控制系统 调整加热火力, 转用中小火焖烧, 同时由工位 18 附带的相应装置进行晃锅 / 翻锅 /颠锅 /旋锅 /炒拌等操作, 达到程序设定的焖烧时间后, 活动工位 19上的 投料装置投放芡料, 控制系统调整加热火力, 转大火收汁, 同时进行晃锅 / 翻锅 /颠锅 /旋锅 /炒拌等操作, 菜成熟后由出料装置将菜出锅。  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.
在此系统上进行滑炒和熘的操作与图 1所示系统类似。  The operation of the sizzling and smashing on this system is similar to the system shown in Fig. 1.

Claims

权 利 要 求 Rights request
1、 一种自动或半自动的连续烹调方法, 该连续烹调方法包括: 1. An automatic or semi-automatic continuous cooking method, the continuous cooking method comprising:
(1) 将某一烹调过程分解为两步或两步以上的烹调子过程;  (1) Decomposing a cooking process into two or more cooking sub-processes;
(2)根据分解后所述烹调子过程的步骤而相应地使用两个或两个以上的 烹调容器, 其中, 根据分解后所述烹调子过程的烹制要求, 在每个 所述的烹调容器中完成一步或一步以上的所述烹调子过程, 或者在 两个或两个以上的所述烹调容器中完成某一步相同的所述烹调子过 程;  (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)使所述的各烹调容器和 /或烹调物料在两个或两个以上的不同的工位 之间运动, 并根据整个烹调过程的时间要求和所述烹调子过程的分 解情况确定其运动速度;  (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)在所述工位上和 /或在所述工位之间的运动过程中完成所述烹调子过 程的操作, 其中, 根据每一所述烹调子过程的时间要求在一个或一 个以上的所述工位或所述工位之间的运动完成该烹调子过程, 或者 烹调子过程, 从而实现对每一所述烹调子过程所用烹调时间的差异 化控制; 以及  (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) 利用所述各烹调容器和 /或烹调物料在所述两个或两个以上工位间的 运动, 完成所需的、 完整的烹调过程。  (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.
1、 如权利要求 1所述的连续烹调方法, 其特征在于, 通过控制某个或某 些所述工位上加热强度的方式, 来调整其所对应的所述烹调子过程的处理时 间。 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、 如权利要求 1所述的连续烹调方法, 其特征在于, 通过在某个或某些 所述工位的并行位置上增加其并行工位的方式, 来调整其所对应的所述烹调 子过程的处理时间, 其中, 在所述的并行工位上进行与原所述工位相同的操 作。 4、 如权利要求 1所述的连续烹调方法, 其特征在于, 通过对某个或某些 所迷工位的串行位置上增加其串行工位的方式, 来调整其所对应的所述烹调 子过程的处理时间, 其中, 在所述的串行工位上进行与原所述工位相同的操 作。 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、 如权利要求 1所述的连续烹调方法, 其特征在于, 通过将某些烹调子 过程在某一所述工位进行合并处理的方式, 来调整其所对应的所述烹调子过 程的处理时间。 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、 如权利要求 1所述的连续烹调方法, 其特征在于, 通过将位于某一所 述工位的烹调容器移离其运动轨道或将该烹调容器中的物料移入存储装置的 方式, 来调整其所对应的所述烹调子过程的处理时间。 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、 如权利要求 1所述的连续烹调方法, 其特征在于, 该连续烹调方法还 进一步包括: 在一个或一个以上所述的工位上, 按一定时间间隔, 连续地对 位于该工位的所述烹调容器进行自动、 半自动或人工投料。 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、 如权利要求 1所述的连续烹调方法, 其特征在于, 该连续烹调方法还 进一步包括: 在一个或一个以上所述的工位上, 按一定时间间隔, 连续地对 位于该工位的所述烹调容器中的物料进行自动、 半自动或手动翻动。 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、 如权利要求 1所述的连续烹调方法, 其特征在于, 该连续烹调方法还 进一步包括: 在一个或一个以上所述的工位上, 按一定时间间隔, 连续地对 位于该工位的所述烹调容器中的物料进行自动、 半自动或手动出料。 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.
10、 如权利要求 1所述的连续烹调方法, 其特征在于, 该连续烹调方法 是一种连续滑炒方法、 连续烧方法或连续熘方法。 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、 如权利要求 10所述的连续烹调方法, 其特征在于, 所述的连续滑炒 方法被分解为包括如下的烹调子过程: 11. The continuous cooking method according to claim 10, wherein said continuous sizzling method is decomposed into a cooking sub-process comprising:
投放油料;  Put in oil;
投放主料和滑散; 主料和油料出锅; Placing the main material and slipping; The main material and the oil are discharged from the pan;
沥油;  Drain
投放辅料;  Delivery of excipients;
炒拌辅料;  Stir fry accessories;
投放滑油后的主料;  The main material after the oil is placed;
炒拌;  Stir fry
投放调料 /芡料;  Serving seasoning / dip;
炒拌上光定味定色。  Stir-fry and glaze to fix the color.
12、 如权利要求 10所述的连续烹调方法, 其特征在于, 所述的连续烧方 法被分解为包括如下的烹调子过程: 12. The continuous cooking method according to claim 10, wherein said continuous burning method is decomposed into a cooking sub-process comprising:
投放油料;  Put in oil;
投放主料;  Delivery of the main material;
油炸、 煎或煸炒主料;  Deep-fried, fried or stir-fried ingredients;
主料出锅;  Main ingredient out of the pot;
主料沥油保存;  The main material is drained;
重新投放油炸、 煎或煸炒后的主料;  Re-distribute the main ingredient after frying, frying or stir-fry;
投放辅料和 /或汤料;  Dispensing excipients and / or soups;
大火烧开;  The fire is boiled;
小火焖烧;  Small fire
晃锅、 翻锅、 颠锅、 旋锅或炒拌;  Shake the pot, turn the pot, turn the pot, spin the pot or stir fry;
投放芡料和调料;  Delivery of dips and spices;
大火收汁;  Fire from the fire;
晃锅、 翻锅、 颠锅、 旋锅或炒拌。  Shake the pot, turn the pot, turn the pot, spin the pot or stir fry.
13、 如权利要求 10所述的连续烹调方法, 其特征在于, 所述的连续熘方 法被分解为包括如下的烹调子过程: 13. The continuous cooking method according to claim 10, wherein said continuous crucible method is decomposed into a cooking sub-process comprising:
投放油料;  Put in oil;
投放主料;  Delivery of the main material;
油炸、 滑油或蒸煮主料; 主料出锅; Fried, oiled or cooked main ingredient; Main ingredient out of the pot;
投放并翻炒芡料和调料;  Deliver and stir up the dips and seasonings;
重新投放油炸、 滑油或蒸煮后的主料;  Re-distribute the main ingredient after frying, oiling or cooking;
翻拌。  Mix together.
14、 一种自动或半自动的连续烹调系统, 该连续烹调系统包括: 14. An automatic or semi-automatic continuous cooking system, the continuous cooking system comprising:
两个或两个以上的进行烹调处理的工位, 所述的工位构成工位轨道; 两个或两个以上的位于所述工位的烹调容器, 其中, 所述烹调容器能 在所述工位构成的工位轨道上连续运行;  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;
对所述烹调容器进行加热的加热装置;  a heating device that heats the cooking vessel;
承载所述烹调容器和 /或带动所述烹调容器运动的烹调容器运送装置; 驱动所述容器运送装置的驱动装置;  a cooking container carrying device carrying the cooking container and/or driving the cooking container; driving device driving the container conveying device;
存储各种烹调软件的存储装置, 其中所述的各种烹调软件对应于各种 菜肴的烹调方法;  A storage device storing various cooking software, wherein the various cooking software corresponds to a cooking method of various dishes;
自动读取对应于某一所述烹调方法之烹调软件代码的读取装置、 或者 手动输入对应于某一所述烹调方法之烹调软件代码或名称的输入装 置; 以及  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;
控制系统, 该控制系统运行通过所述读取装置或所述输入装置调入的 所述烹调软件, 控制所述容器运送装置的运动和所述烹调容器在某一 所述工位的处理时间。  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、 如权利要求 14所述的连续烹调系统, 其特征在于, 所述的工位轨道 包括某个或某些所迷工位的并行工位, 其中, 不同的烹调容器在该并行工位 上进行与原工位上烹调容器相同的烹调处理。 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、 如权利要求 14所述的连续烹调系统, 其特征在于, 所述的工位轨道 包括某个或某些所迷工位的串行工位, 其中, 不同的烹调容器在该串行工位 上进行与原工位上该烹调容器相同的烹调处理。 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、 如权利要求 14-16所述的连续烹调系统, 其特征在于, 所述的连续 烹调装置还进一步包括一个或一个以上的投料装置, 其中, 每个所述的投料 装置向某一工位的烹调容器进行自动或半自动投料。 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、 如权利要求 14-16所述的连续烹调系统, 其特征在于, 所述的连续 烹调系统还进一步包括一个或一个以上的翻动装置、 一个或一个以上的出料 装置、 和 /或一个或一个以上的物料盛运装置。 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、 如权利要求 14-16所述的连续烹调系统, 其特征在于, 所述的连续 烹调装置还进一步包括一个或一个以上的存储容器, 该存储容器用于在烹调 过程中暂时存放物料。 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、 如权利要求 14-16所述的连续烹调系统, 其特征在于, 所述的连续 烹调系统还进一步包括将所述烹调容器从所述工位上移离的移位装置。 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.
PCT/CN2006/001832 2005-07-25 2006-07-25 An automatic/semiautomatic and continuous cooking method and cooking system thereof WO2007012268A1 (en)

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