WO2014131205A1 - 可编程控智能炒菜机 - Google Patents
可编程控智能炒菜机 Download PDFInfo
- Publication number
- WO2014131205A1 WO2014131205A1 PCT/CN2013/072290 CN2013072290W WO2014131205A1 WO 2014131205 A1 WO2014131205 A1 WO 2014131205A1 CN 2013072290 W CN2013072290 W CN 2013072290W WO 2014131205 A1 WO2014131205 A1 WO 2014131205A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- wok
- control
- pot
- control device
- sub
- Prior art date
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 122
- 238000010438 heat treatment Methods 0.000 claims abstract description 55
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims description 98
- 238000005406 washing Methods 0.000 claims description 56
- 238000004806 packaging method and process Methods 0.000 claims description 27
- 239000002075 main ingredient Substances 0.000 claims description 25
- 238000007599 discharging Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 238000011001 backwashing Methods 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000004851 dishwashing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 25
- 238000003756 stirring Methods 0.000 description 19
- 230000008569 process Effects 0.000 description 17
- 238000010586 diagram Methods 0.000 description 13
- 235000013305 food Nutrition 0.000 description 12
- 240000007124 Brassica oleracea Species 0.000 description 9
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 9
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 9
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000005086 pumping Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 240000002234 Allium sativum Species 0.000 description 4
- 235000004611 garlic Nutrition 0.000 description 4
- 230000033001 locomotion Effects 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000000546 pharmaceutical excipient Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 238000004091 panning Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 210000004128 D cell Anatomy 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000010791 domestic waste Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0426—Programming the control sequence
-
- G—PHYSICS
- G07—CHECKING-DEVICES
- G07F—COIN-FREED OR LIKE APPARATUS
- G07F17/00—Coin-freed apparatus for hiring articles; Coin-freed facilities or services
- G07F17/0064—Coin-freed apparatus for hiring articles; Coin-freed facilities or services for processing of food articles
- G07F17/0078—Food articles which need to be processed for dispensing in a hot or cooked condition, e.g. popcorn, nuts
-
- G—PHYSICS
- G07—CHECKING-DEVICES
- G07F—COIN-FREED OR LIKE APPARATUS
- G07F9/00—Details other than those peculiar to special kinds or types of apparatus
- G07F9/10—Casings or parts thereof, e.g. with means for heating or cooling
- G07F9/105—Heating or cooling means, for temperature and humidity control, for the conditioning of articles and their storage
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/02—Induction heating
- H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
- H05B6/12—Cooking devices
- H05B6/129—Cooking devices induction ovens
Definitions
- the present invention relates to the field of smart home appliances, and in particular, to a programmable control smart speculation;
- An object of the embodiments of the present invention is to provide a programmable intelligent cooking machine capable of receiving a recipe program prepared by various general recipe instructions, and interpreting the execution recipe program according to the instruction sequence, which has high flexibility and can be used in a minimum of labor. Fully automated cooking with interventions.
- an embodiment of the present invention provides a programmable intelligent cooking machine, comprising: a casing and a wok, an electromagnetic heating coil, a wok stir frying device, and a wok station disposed in the casing.
- Control Device lid and lid control device, electromagnetic heating control device, raw material automatic feeding device, auxiliary material automatic feeding device, automatic food discharging device, automatic washing device and electrical control device;
- the electromagnetic heating coil surrounds the wok An outer wall, and controlled by the electromagnetic heating control device to heat the wok;
- the wok stir frying device is connected with the wok to control the wok to rotate;
- the wok station control device is used Fixing the wok and controlling the wok to turn over, causing the wok to reach a corresponding station to perform a corresponding operation;
- the electrical control device is configured to receive a preset recipe instruction, and issue a corresponding according to the recipe instruction Control instruction;
- the raw material automatic feeding device is disposed directly above the wok, and comprises an loading and unloading control system, a main material receiving and discharging assembly, and an loading guide, the loading and unloading control system and the electrical
- the control device is connected to receive a main material loading control command, and the main material receiving and discharging component is configured to receive the standard packaging main material, and under the control of the loading and unloading control system, the received main material along the The upper guide channel is placed in the wok.
- the electromagnetic heating control device comprises an electromagnetic sub-control system, a pot temperature detecting component and a high-frequency driving power source, the high-frequency driving power source is connected to the electromagnetic heating coil, and the electromagnetic sub-control system and the electric
- the control device is connected to receive the fire control command, and controls the size of the high frequency drive power according to the data detected by the pot temperature detecting unit.
- the lid control device comprises a lid sub-control system, a lid push-pull assembly fixedly connected with the lid, the lid sub-control system is connected with the electric control device to receive the opening and closing lid control command , thereby controlling the lid push-pull assembly to pull back or push the lid to open and close the lid.
- the auxiliary material automatic feeding device comprises a feeding and distributing control system, an auxiliary material pumping component and an auxiliary material.
- a flow guiding pipe the feeding and distributing control system is connected with the electric control device to receive an auxiliary material feeding control instruction
- the pot cover is provided with an opening to connect the auxiliary material guiding flow pipe
- An auxiliary material receiving device equipped with different liquid auxiliary materials is connected, and under the control of the feeding and distributing control system, a corresponding amount of auxiliary materials are pumped out and flowed into the wok through the auxiliary material guiding pipe.
- the wok stir frying device comprises a stir-frying sub-control system, a motor and a rotating shaft, and the stir-frying sub-control system is connected with the electric control device to receive a stir-fry control command, the rotating shaft and the wok Fixedly connected, the motor drives the rotating shaft to rotate under the control of the stir-frying sub-control system, thereby driving the frying pan to rotate.
- the wok station control device comprises a station sub-control system, a motor, a main shaft and a pan holder, wherein the pan holder is used for fixing the wok and passing through the spindle frame in the casing,
- the bit sub-control system is coupled to the electrical control device to receive various control commands and to drive the spindle to rotate according to various control commands, thereby causing the fry pan to be flipped to a corresponding station for corresponding operation.
- the automatic washing device comprises a washing pot sub-control system, a water injection assembly, a washing pot retracting assembly, a rotating washing pot assembly and a pouring pot water assembly, the washing pot sub-control system and the electric control device Connecting to receive the pan control command to control the water injection assembly, the pan brush retracting assembly, the rotary pan assembly, and the inverted pan water assembly to complete the pan washing operation.
- the wok stir frying device controls the wok to rotate to perform the pan washing operation when receiving the pan control command, and the pan brush is retracted after the pan is completed.
- the dish discharging device comprises a dispensing control system, a tray, a tray following component and a pouring dish assembly, the tray is for carrying a loading tray, and the dispensing control system is connected with the electrical control device Receiving a dish control instruction, thereby controlling the tray follower assembly to drive the tray together with the loading tray to the optimal position for dispensing or picking vegetables and pouring vegetables under the control of the dispensing control system
- the component works to complete the dishing operation.
- the method further includes connecting a human-machine interface or a network interface with the electrical control device, and the operator can directly input the recipe instruction through the human-machine interface or directly call the recipe program stored in the cooking machine, or/and The network interface input recipe program.
- the least manual intervention (except the standard packaging main material needs to be manually put into the silo of the cooking machine, the rest of the work is automatically completed by the machine), can achieve automatic on the main material, automatic addition of accessories, automatic stir fry, automatic food And automatic washing pot and other functions to achieve fully automatic cooking.
- FIG. 1 is a block diagram of a system composition of an embodiment of a programmable control intelligent cooking machine provided by the present invention
- FIG. 2 is a schematic structural view of an embodiment of a programmable control intelligent cooking machine provided by the present invention
- FIG. 4 is a block diagram of the composition of the wok station control device of the programmable intelligent cooking machine shown in FIG. 1;
- FIG. 5 is a block diagram of the composition of the wok stir frying device of the programmable intelligent cooking machine shown in FIG. 1;
- 6 is a block diagram of the electromagnetic heating control device of the programmable control intelligent cooking machine shown in FIG. 1;
- FIG. 7 is a block diagram of the composition of the automatic material feeding device of the programmable intelligent cooking machine shown in FIG. 1;
- FIG. 9 is a block diagram showing the composition of the lid control device of the programmable intelligent cooking machine shown in FIG. 1;
- FIG. 10 is a block diagram showing the composition of the automatic feeding device for the programmable intelligent cooking machine shown in FIG. 1;
- 1 is a block diagram of the composition of the automatic food discharging device of the programmable intelligent cooking machine;
- FIG. 12 is a block diagram of the automatic washing device of the programmable intelligent cooking machine shown in FIG. 1;
- FIG. 13 is a programmable control of the present invention An example of a multimedia human-machine interface of a smart cooking machine;
- Figures 14 to 19 show the working process of the programmable intelligent cooking machine of the present invention. detailed description
- FIG. 1 it is a block diagram of a system composition of an embodiment of a programmable control intelligent cooking machine provided by the present invention.
- the whole system includes: Rotary frying furnace core device consisting of wok and electromagnetic heating coil 1, frying pan stir-frying device 2, wok station control device 3, lid control device 4, electromagnetic heating control device 5, raw material automatic The feeding device 6, the automatic feeding device 7, the automatic dispensing device 8, the automatic washing device 9, and the electrical control device 10, wherein the electrical control device 10 is configured to receive a preset recipe instruction and issue the recipe command according to the recipe command Corresponding control instruction; the wok stir frying device 2, the wok station control device 3, the lid control device 4, the electromagnetic heating control device 5, the raw material automatic feeding device 6, the auxiliary material automatic feeding device 7.
- the automatic dish discharging device 8 and the automatic pan washing device 9 are respectively connected to the electric control device 10, and corresponding operations are performed according to the received control command, thereby realizing automatic cooking.
- the multimedia human-machine interface 101 and the network interface 102 connected to the electrical control device are further included, and the user can manually prepare a recipe program through the multimedia human-machine interface 101 or directly call a large number of Chinese-style programs in the machine.
- the recipe recipe program can also input an external general recipe program to the network interface 102.
- the programmable control intelligent cooking machine comprises a casing 100, a wok 11 housed inside the casing 100, an electromagnetic heating coil 12, a wok stir frying device 2, a wok station control device 3, a pot cover 41 and a pot
- the lid control device 4 the electromagnetic heating control device 5, the raw material automatic feeding device 6, the auxiliary material automatic feeding device 7, the automatic food discharging device 8, the automatic pan washing device 9, and the electric control device 10.
- the wok 11 is disposed at a central position inside the casing 100, and the tubular body of the wok 11 includes an upper end portion and a lower end portion, the upper end portion is a hollow cylinder, and the lower end portion is a hemisphere. .
- the inner wall of the lower end portion of the wok 11 is provided with a plurality of pickers (not shown), so that the frying pan 11 can produce a stir-fry effect similar to the spoon when rotating the cooking.
- the wok 11 is a stainless steel wok, and the inner wall of the whole wok 11 is coated with a layer of a high temperature resistant non-stick material.
- the electromagnetic heating coil 12 is a hemispherical coil wound around the outer wall of the lower end portion of the wok 11 and is controlled by the electromagnetic heating control device 5 to heat the wok 11. Electromagnetic heating is used to form a hemispherical three-dimensional surrounding heating temperature field in the wok 11. The heating is rapid and the thermal efficiency is high. The heating temperature field formed is similar to the heating effect of the traditional blast stove on the iron pan, which is very suitable for the cooking process of the Chinese cuisine. The requirements of the fire, and energy efficient.
- the wok station control device 3 includes a station sub-control system 301, a position control detecting unit 302, a motor 303, a main shaft 304, and a pan holder 305, and the pan holder 305 is used to fix the wok 11
- the main shaft 304 is mounted in the casing 100, wherein one end of the main shaft 304 is connected to the motor 303, and is electrically
- the machine 303 is rotated under the control, so that the pan holder 305 and the wok 11 are turned together, and a 360 degree inversion can be realized.
- the motor 303 is electrically connected to the station sub-control system 301 and is controlled by the station sub-control system 301.
- the position detecting detecting unit 302 is configured to detect the tilting inclination of the pan holder 305 and the wok 11 to determine that it is turned over to a precise station, and transmit the detected data to the station sub-control system 301.
- the station sub-control system 301 is connected to the electric control device 10 to receive various control commands, and sends a control command to the motor 303 according to various control commands and detection data of the position detecting component 302.
- a total of five stations are set up, respectively, a main material loading station, an auxiliary material feeding (cooking) station, a dishing station, a washing pot station, and a pouring pot water station,
- the pot holder 305 drives the wok 11 to rotate to each station, so that the pot mouth of the wok 11 faces the corresponding operating device for corresponding feeding, cooking (addition of materials), dishing, washing pot, pouring pot Automatic cooking operations such as water.
- the wok 11 is turned clockwise to the auxiliary material feeding (cooking) station (preferably, the inclination angle to the initial state is 45 degrees position), so that the pot mouth faces the lid 41 and the lid control device 4;
- the wok 11 is turned over a material station (vertical position, that is, an initial state), so that the pot mouth faces the raw material automatic feeding device 6;
- the wok 11 is Turn clockwise to the dishing station (preferably, the angle of inclination with the initial state is about 135 degrees) so that the pot mouth faces the automatic dishing device 8;
- the wok 11 is turned counterclockwise to the washing pot station (preferably, the inclination angle to the initial state is 45 degrees), so that the pot mouth faces the automatic
- the wok stir frying device 2 includes a stir-frying sub-control system 201, a motor 202, and a rotating shaft 203, wherein one end of the rotating shaft 203 is fixedly connected to the lower end of the wok 11 and the other end is connected
- the motor 202 is rotated and rotated under the control of the motor 202 to drive the wok 11 to rotate, so that 360 degree rotation can be achieved.
- the motor 203 is electrically connected to the stir-frying sub-control system 20 and is controlled by the stir-frying control system 20.
- the stir-frying sub-control system 201 is connected to the electric control device 10 to receive the stir-fry control command, and sends a control signal according to the control command to cause the wok 11 to perform different rotational movements to control the rotation direction and speed of the wok 11. .
- the stir-fry function of the embodiment is to realize a plurality of stir-frying effects by using a rotary motion combined control method similar to the drum tumbling. Through the combination of the high-speed, low-speed, clockwise, and counter-clockwise rotation modes of the wok 11, the effect similar to the stir-fry and the stir-fry can be achieved, and the paddles in the wok 11 and the inclination control of the wok 11 can be controlled. Create a stir-fry effect similar to a spoon.
- the electromagnetic heating control device 5 includes an electromagnetic sub-control system 501, a pot temperature detecting unit 502, and a high-frequency driving power source 503.
- the pot body temperature detecting unit 502 is configured to detect the pot body of the wok 11. The temperature is sent to the electromagnetic sub-control system 501.
- the high frequency driving power source 503 is connected to the electromagnetic heating coil 12 to generate a current to the electromagnetic heating coil 12.
- the electromagnetic sub-control system 501 is connected to the electric control device 11 to receive an opening and closing fire and a fire control command, and controls the closing and the size of the high-frequency driving power source 503 according to the data detected by the pan temperature detecting unit 502.
- the heating time and the current amount of the electromagnetic heating coil 12 are controlled, and the heating time and the heating temperature of the wok 11 can be controlled.
- the precise control function of the fire in the cooking process of the Chinese cuisine is realized by the control of the heating temperature and the heating time.
- the heating temperature is controlled by adjusting the current of the electromagnetic heating coil 12 to stabilize the temperature of the pot within the control value range. Since there is no time lag in electromagnetic heating, this method is much more sensitive to the regulation of cooking heat than traditional open flame or resistance power transmission. In addition, with precise heating time control, it can fully satisfy the Chinese cuisine cooking.
- the functional requirements of the process for fire control It can be understood that the electromagnetic heating control device 5 of the embodiment can be fixedly mounted on the pan holder 305.
- the raw material automatic feeding device 6 is disposed directly above the wok 11 , and the side wall of the casing 100 is provided with a silo port corresponding to the raw material automatic feeding device 6 , thereby facilitating use.
- the main material is placed in the raw material automatic feeding device 6.
- the raw material adopts a four-barrel standard packaging box 61 (refer to FIG.
- each standard box 61 is labeled with an electronic tag 611 (two-dimensional code, IC card, RFID, etc.), by reading and writing information in the electronic tag (for example, through multimedia)
- the man-machine interface 11 reads), and can obtain various information of the recommended recipe program of the standard package and other main materials in the production/storage/transportation/sales, etc., for use by the general automatic cooking machine.
- the raw material automatic feeding device 6 according to the automatic cooking machine control program, the main ingredients in different bins are placed in a preset order and cooking timing, and each Chinese dish can have a combined change of up to 24 feeding orders.
- the main ingredients of Chinese dishes are part of the cooking process of Chinese dishes, usually one to three main ingredients, and then some ingredients to form a recipe for the main ingredients of Chinese dishes.
- the main ingredient of "Fried Tuna Cabbage” is cabbage.
- the ingredients can be dried chili, garlic head, etc.
- the main ingredients of the "green spicy dried pork” dishes are green silk, shredded pork, and fragrant dried silk.
- the ingredients can be garlic head, red pepper and so on.
- the main ingredients of Chinese dishes are packaged in different compartments in a package.
- the method of dispensing is mainly based on whether the main ingredients can be placed at the same time.
- the main ingredients that can be placed at the same time can be divided into one warehouse. In the grid.
- the main ingredients of any Chinese cuisine are packaged in standard packaging. According to the cooking requirements of different dishes, the main ingredients and ingredients are packaged in different compartments in one package. This is the key point to realize the industrialization of Chinese cooking automatic cooking machine.
- Another practicality of using standard packaging is that agricultural products can be truly intensive, scaled, standardized, and factory-produced, and there is a retrospective mechanism for food safety.
- the standard main ingredient packaging equipment uses QR code technology such as QR code, IC card, RFID, etc., and can recommend the recommended recipe program and other agricultural product information in the package for common automatic cooking machine identification.
- the raw material automatic feeding device 6 includes a loading and unloading control system 601, a raw material receiving assembly 602, a dispensing assembly 603, and an loading guide 604.
- the raw material receiving component 602 is a four-barrel open door type silo, and the layout thereof is corresponding to the layout of the four-barrel standard packaging box 61, and is in a one-to-one correspondence with each other, and passes through the turning mechanism.
- the raw material automatic feeding device 6 is turned over 180 degrees as a whole, and the main ingredient originally in the standard packaging box is slid down into the silo bin by its own weight.
- the dispensing component 603 is configured to drive the bottom door of the four-barrel double-opening silo, and after the double door is opened, the main batch is dropped by its own gravity and along the loading guide 604 to be directly below
- the wok is inside the 11th.
- the material receiving assembly 602 and dispensing unit 603 are coupled to and controlled by the loading and unloading system 601.
- the loading and unloading control system 601 is connected to the electrical control device 10 to receive the main material loading control command, and controls the main ingredients in different wares to be placed in the wok according to the preset order in the control command and the cooking timing. 11 inside.
- the lid control device 4 includes a lid sub-control system 401 and is fixedly attached to the lid 41. a lid push-pull assembly 402, the lid sub-control system 401 is coupled to the electrical control device 10 to receive an open and close lid control command to control the lid push-pull assembly 402 to pull back or push the lid
- the lid 41 is opened and closed.
- the lid control device 4 is disposed in the casing 100 and located on the right side wall of the wok 11 and has an angle of 45 to 55 between the lid and the wok 11. Degree of position.
- the auxiliary material automatic feeding device 7 includes a feeding and dispensing control system 701, an auxiliary material pumping component 702, and an auxiliary material guiding pipe 703.
- the lid 41 is provided with an opening to connect the auxiliary material guiding duct 703.
- the feeding and dispensing control system 701 is connected to the electrical control device 10 to receive an auxiliary material feeding control instruction
- the auxiliary material pumping component 702 is connected with a plurality of auxiliary material receiving devices (standard standard liquid packaging) containing different liquid auxiliary materials, and Under the control of the feed sub-control system 701, an appropriate amount of the corresponding auxiliary material is pumped out and introduced into the wok 11 through the auxiliary material guide pipe 703.
- Excipients Program-controlled dispensing is achieved through standard liquid packaging and pumping devices. Excipients (flavoring materials) are all packaged in liquid form, and are equipped with commonly used materials (edible oil, salt liquid, soy sauce, vinegar, cooking wine, sugar liquid, spicy juice, broth, sesame oil, etc.), which are packed in different containers, and the auxiliary materials are automatically fed.
- the device 7 pumps the auxiliary materials according to a preset recipe sequence according to a preset processing sequence and a dosage.
- the auxiliary material automatic feeding device 7 is disposed in the casing 100 and on the rear side wall of the wok 11.
- the automatic food dispensing device 8 includes a dispensing control system 801, a tray 802, a tray follower assembly 803, and a pouring component 804.
- the automatic dish discharging device 8 is disposed at the lower right side of the wok 11
- the automatic dish discharging device 8 is disposed on the right wall of the casing 100 with a tray opening.
- the user is placed on the tray 802 for the convenience of the user.
- the tray 801 is used to carry a tray
- the tray follower assembly 803 is used to drive the tray 802 to the best position for dishing (near the wok 11) or taking a dish (with a dish opening). .
- the pouring dish assembly 804 is used for pouring the cooked vegetables in the wok 11 into the serving dish. In this embodiment, no additional pouring component 804 is needed, but The pouring function is realized by the above-described wok station control device 3.
- the dispensing control system 801 is coupled to the electrical control device 10 to receive a vegetable control command to control the tray follower assembly and the inverted dish assembly to complete the dispensing operation.
- the automatic washing device 9 includes a washing pot sub-control system 901, a water injection assembly 902, a cleaning liquid assembly 903, a washing pot retracting assembly 904, a rotating washing pot assembly 905, and a pouring pot water assembly 906.
- the washing pot sub-control system 901 is connected to the electric control device 10 to receive a washing pot control command, thereby controlling the water injecting unit 902, the injecting cleaning liquid assembly 903, the washing pot retracting assembly 904, and the rotating washing pot assembly 905.
- the additional pan washing unit 905 and the pan washing water unit 906 are not required, but the panning and pouring function is realized by the above-mentioned stir fry device 2 and the wok station control device 3.
- the wok is actively cleaned by adding fresh water and cleaning liquid into the pot, and the wok brush and the pot body are rotated.
- the inner wall of the wok 11 is coated with a non-stick layer to ensure the best cleaning effect.
- the automatic washing device 9 is disposed in the casing 100 and located on the left side wall of the wok 11 , and the collecting basin is disposed at the lower left of the wok 11 square.
- the multimedia human-machine interface 11 is disposed on any outer side wall of the casing 100.
- FIG. 101 shows an example of the multimedia human-machine interface 101, which can be divided into five areas: The parameter display area, the recipe program executable instruction sequence list display area, the recipe program management operation area, the recipe program list display area, and the recipe program output XML document and other management function areas.
- the multimedia man-machine interface 101 interacts with the user through multimedia modes such as graphics, text, video, audio, etc., and displays the status, operation process, operation prompts, etc. of the automatic cooking machine.
- the user can program the recipe program through the multimedia human-machine interface 101 or directly call a large number of Chinese-style recipe recipe programs stored in the machine, or input the external general recipe program to the network interface 102.
- the intelligent cooking machine of the invention is a programmable general-purpose Chinese cuisine cooking machine, in particular That is, the accepted recipe program specification supports vmmdal.O Chinese automatic cooking general recipe finger
- the recipe program prepared by the recipe program specification is operated by a single task pipeline operation mode, and the automatic cooking machine of the invention interprets the execution recipe program in the order of instructions.
- it can also be applied to a cooking virtual machine. Cloud service ⁇ network terminal, etc.
- the recipe program includes two parts: the consistency description and the executable instruction sequence.
- the main contents of the consistency description section are: recipe program version, recipe number, recipe name, creator, creation date, master package version, and material name.
- the executable instruction sequence consists of vmmdal.O Chinese cuisine automatic cooking general recipe instructions. As shown in Table 1 below, the basic syntax is: label instruction; annotation (can be omitted), only one instruction per line. The total number of lines of executable instruction sequences is generally no more than 5000.
- the programmable control intelligent cooking machine of the invention executes each instruction in the order of labels, and the label can be omitted. At this time, the programmable intelligent cooking machine performs the following table 2 (a) in the order from top to bottom. Table 2 (b) and Table 2 (c) The executable command sequence functions are the same.
- the "cooking machine recipe” root element has the following attributes: recipe program version, recipe number, recipe name, creator, creation date. E.g:
- the "main material packaging" sub-element is a null value element with the following attributes: version, A ware main material, B ware main material, C ware main material, D ware main material.
- version A ware main material
- B ware main material B ware main material
- C ware main material D ware main material.
- the "Recipe Instruction” sub-element has the following attributes: Step, Instruction Code, Parameter, Recipe Instruction "The value of the child element is annotated. For example:
- the complete recipe program format is as follows:
- the recipe program compiled by the vmmdal.O general recipe instruction has the following features:
- the main ingredients are delivered according to the preset order and the processing sequence, according to the preset order and the processing time and dosage.
- the main ingredients are delivered according to the preset order and the processing sequence, according to the preset order and the processing time and dosage.
- Any automatic cooking machine that supports the vmmdal.O general recipe instructions can implement various cooking functions according to the recipe program, thus achieving the function of fully automatic cooking.
- the programmable intelligent cooking machine of the present invention can accept the recipe program prepared by the vmmdal.O general recipe instruction to automatically complete the cooking process of the Chinese cuisine, and can also accept the recipe program prepared by other common recipe instructions.
- a unified food discharge instruction (corresponding to setting the food discharge operation button) and the washing pot instruction (corresponding to setting the washing pot operation button) can be set. After the shot, the operation sequence of the dish is automatically completed and a series of operation procedures of the pot washing are completed.
- the corresponding cooking and tearing recipe menu program is used correspondingly.
- the user puts the four-barrel standard packaging main material with the shredded cabbage into the raw material automatic feeding device 6, and then officially starts the programmable intelligent cooking machine to execute the recipe program.
- the electromagnetic heating control device receives the stir-fry control command F4
- the wok 11 is turned over to the stir-drying station, and the lid control device 4 pushes the lid 41 to close the wok 11 and then the wok stir frying device 2 according to
- the stir-fry control command F4 performs a corresponding rotary motion on the wok 11 (step 1), and then heats the wok 11 according to the fire control command F2 (step 2), and the wok station control device 3 receives
- the auxiliary material feeding control instruction F6 flips the wok 11 to the auxiliary material feeding station (the stir-fry station), and then the lid control device 4 pushes the lid 41 to close the lid of the pot, and at the same time, the automatic feeding device of the auxiliary material is based on
- the auxiliary material feeding control command F6 pumps an appropriate amount of the corresponding auxiliary material (oil) into the wok 11 for heating (step 3).
- the working state of the programmable intelligent cooking machine is as shown in Fig. 14, and the
- the electromagnetic heating control device stops heating the wok 11 when receiving the fire control command F3 (step 4).
- the wok station control device 3 receives the main material loading control command F1
- the lid control device 4 pulls the lid 41 back to open the wok 11 and then flips the wok 11 onto the main material.
- the raw material automatic feeding device 6 places the main material in the D cell in the wok 11 according to the main material loading control command F1 (step 5).
- the working state of the programmable intelligent cooking machine is as shown in FIG.
- the wok station control device 3 receives the stir-fry control command F4
- the wok 11 is turned over to the stir-fry station, and the lid control device 4 pushes the lid 41 to close the wok 11 and then the wok is turned over.
- the frying device 2 performs a corresponding rotating motion on the wok 11 according to the stir frying control command F4 (step 6); meanwhile, the electromagnetic heating control device heats the wok when receiving the fire control command F2 (step 7), and The heating time is controlled according to the delay command F5 (step 8).
- the working state of the programmable intelligent cooking machine is as shown in Fig. 16, wherein the rotating direction of the wok 11 is as indicated by an arrow B in the figure.
- the wok 11 is stopped from heating until the electromagnetic heating control device receives the shut-off control command F3 (step 9).
- step 22 Until the F9 pause command of step 22 is executed, first, when the electromagnetic heating control device receives the fire control command F3, the wok 11 is stopped from heating, and the lid control device 4 pulls the lid 41 back to open the wok 11 The wok stir fry device 2 stops the stir fry in the wok 11 and adjusts the wok to the loading station. At this point, the cooking process is complete.
- the user puts the tray on the tray of the automatic dispensing device 8, and then presses the menu button (equivalent to the delivery of the food control command), and the automatic dishing device 8 will be based on the food control command.
- the dish is brought to the best position for the dish, and then the wok station control device rotates the wok 11 to the dishing station according to the instruction of the dish, to pour the fried shredded cabbage into the dish.
- the working state of the programmable intelligent cooking machine is shown in Figure 17.
- the automatic dispensing device 8 brings the dish to the optimal position for picking up the dish (opening of the dish) for the user to take out.
- the user can press the washing pot operation button (equivalent to sending the washing pot control command), and the wok station control device 3 flips the wok 11 to the washing pot station according to the washing pot control instruction, and then the automatic The pan washing device 9 controls to put the water, the cleaning liquid, and the washing pot brush into the wok 11 , and rotates the wok 11 through the wok frying device 2 to wash the inner wall of the wok with the pan brush.
- the working state of the programmable intelligent cooking machine is as shown in FIG. 18, wherein the rotating direction of the wok 11 is as indicated by an arrow C in the figure.
- the automatic washing device 9 controls to take back the washing brush, and at the same time, the wok station control device 3 flips the wok 11 to the pouring station to pour the washing water into the collecting basin. .
- the working state of the programmable intelligent cooking machine is as shown in FIG.
- the F7 open lid command is not used in the recipe program used above. Because the lid is closed/opened in connection with other instructions in actual application, it can be controlled without separate instructions.
- the electrical control device receives the corresponding When the command is executed, the lid opening operation can be performed simultaneously according to the instruction, and the corresponding operations performed by each instruction include:
- F4 stir-fry instructions Adjust the wok to the stir-fry station / cover the lid / fry pan
- F1 loading instruction Open the lid / adjust the wok to the loading station / loading
- Step 1-4 Hot pot / refueling
- Step 5-9 Saute the ingredients such as garlic and fry
- Step 10-12 Add the main ingredient of the cabbage
- Step 13-15 Add fire to stir fry for 100s
- Step 16-18 Stir fry while adding seasoning
- Step 19-22 Continue to stir fry for 100s, turn off the heat, use the pot temperature and stir fry After 100s, stop and the dishes are ready to go out.
- the programmable intelligent cooking machine provided by the embodiment of the invention can bring the following beneficial effects:
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- General Physics & Mathematics (AREA)
- Food Science & Technology (AREA)
- Electromagnetism (AREA)
- Life Sciences & Earth Sciences (AREA)
- Automation & Control Theory (AREA)
- Food-Manufacturing Devices (AREA)
- Frying-Pans Or Fryers (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
Claims
Priority Applications (4)
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US14/770,831 US10512359B2 (en) | 2013-02-28 | 2013-03-07 | Programmable controlled intelligent cooking machine |
US16/687,988 US11707154B2 (en) | 2013-02-28 | 2019-11-19 | Programmable controlled intelligent cooking machine and feeding and cooking control method thereof |
US16/688,015 US11700970B2 (en) | 2013-02-28 | 2019-11-19 | Programmable controlled intelligent cooking machine |
US16/687,976 US11432678B2 (en) | 2013-02-28 | 2019-11-19 | Programmable controlled intelligent cooking machine and cooking control method thereof |
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CN201310064095.9A CN103126515B (zh) | 2013-02-28 | 2013-02-28 | 可编程控智能炒菜机 |
CN201310064095.9 | 2013-02-28 |
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US14/770,831 A-371-Of-International US10512359B2 (en) | 2013-02-28 | 2013-03-07 | Programmable controlled intelligent cooking machine |
US16/688,015 Continuation US11700970B2 (en) | 2013-02-28 | 2019-11-19 | Programmable controlled intelligent cooking machine |
US16/687,976 Continuation US11432678B2 (en) | 2013-02-28 | 2019-11-19 | Programmable controlled intelligent cooking machine and cooking control method thereof |
US16/687,988 Continuation US11707154B2 (en) | 2013-02-28 | 2019-11-19 | Programmable controlled intelligent cooking machine and feeding and cooking control method thereof |
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Also Published As
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US20160106259A1 (en) | 2016-04-21 |
US11707154B2 (en) | 2023-07-25 |
CN103126515A (zh) | 2013-06-05 |
US11432678B2 (en) | 2022-09-06 |
US20200085234A1 (en) | 2020-03-19 |
CN103126515B (zh) | 2016-01-20 |
US10512359B2 (en) | 2019-12-24 |
US20200077834A1 (en) | 2020-03-12 |
US20200093325A1 (en) | 2020-03-26 |
US20200077835A1 (en) | 2020-03-12 |
US11700970B2 (en) | 2023-07-18 |
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