WO2015113483A1

WO2015113483A1 - Dual heat source cooking device and cooking method

Info

Publication number: WO2015113483A1
Application number: PCT/CN2015/071549
Authority: WO
Inventors: 刘信羽
Original assignee: 深圳市爱可机器人技术有限公司
Priority date: 2014-01-30
Filing date: 2015-01-26
Publication date: 2015-08-06
Also published as: TW201529024A

Abstract

A dual heat source cooking device and cooking method, the cooking device comprising a support, cookware, a first heating system, a second heating system, and a control system; the first heating system and the second heating system use different types of heat sources; the first heating system is the main heating system working most of the time in the cooking process, providing most of the heat for the cooking process, or having a higher power heat source and working throughout the cooking process in most cases; the second heating system is a secondary heating system working periodically instead of throughout the cooking process, providing a small portion of heat for the cooking process, or having a lower power heat source. The device and method realize thorough and quick heating, is an improvement over the traditional cooking process, and achieves the good results of thorough, quick and uniform heating, accelerated cooking, quick moisture retaining, good and appropriate surface treatment and effective dehumidification.

Description

Double heat source cooking equipment and cooking method

Technical field

The invention relates to a cooking device and a cooking method which are heated by two different heat sources.

Background technique

The basic technological element of Chinese cooking is that the pot body (metal) directly transfers heat to the material, rapidly turns over and mixes quickly. The existing cooking equipment usually uses a single heat source to heat the pot body, and then heats the cooking material in the pot through the pot body by means of metal heat transfer. Therefore, cooking should be as thin as possible, so that the cooking materials should be in contact with the heat transfer surface of the pot as much as possible to achieve uniform and rapid heating. However, since the cooking materials always accumulate in the pot, it is impossible to ensure that all the cooking materials are in direct contact with the heat transfer surface of the pot body at the same time, and it is impossible to make the surfaces of the cooking materials directly contact with the heat transfer surface of the pot body at the same time, so When cooking, you need to quickly mix the materials. Good turning pot and mixing technology can increase the chance of contact between different surfaces of materials and materials in the pot and the heat transfer surface of the pot, and improve the material can not be heated quickly and evenly, but it can not be solved. This is a fundamental flaw in the current Chinese cooking process. This kind of situation is especially serious when the amount of material is relatively large, which is an important reason why big pot dishes are not good.

In addition, for the cooking equipment, the time from the input of the raw materials to the dishes should be as short as possible from the perspective of the quality of the dishes and the efficiency. However, the existing cooking equipment has a lower cooking speed because of the single heat source. It is difficult to meet the requirements of fast cooking and fast cooking.

In addition, when cooking, especially when frying raw materials with rich water content, and when there are liquid materials such as soy sauce, it is easy to volatilize a large amount of water, which accumulates in the pot to form water vapor, so that the surface of the fried dishes is wet, which affects the quality of the produced products. And taste.

After the emergence of hot air and radiation cooking heating technology, there have also been proposals for cooking with hot air or radiant heat. However, heating the pot with hot air or radiant heat source can meet the needs of cooking such as cooking and cooking, which are not required for firepower and speed, but when it is required for fire and speed, it needs to be cooked quickly. The effect is not as good as the heat source such as open flame or electromagnetic.

Hot air or radiant heat source is more suitable for directly heating cooking materials, but its cooking effect is close to frying. The surface of the material will dry out quickly, turn yellow and become crispy, which is far from the fresh and smooth effect of cooking. The method of directly heating the hot air or the radiant heat source as a single heat source or a main heat source cannot meet the process requirements of the cooking.

Summary of the invention

In view of the disadvantages of the prior art, the object of the present invention is to provide a main and auxiliary heating cooking device with two different types of heat sources and a cooking method, so that the rapid and uniform heating of the dishes can be realized, the cooking speed can be improved, and the cooking time can be shortened. It can also improve the quality and taste of the fried dishes.

In one aspect, in order to achieve the above object, the present invention provides a dual heat source cooking apparatus including a bracket, a cooking pot, a first heating system, a second heating system, a mixing system, and a control system, wherein A heating system and a second heating system use different types of heat sources, and different heating modes play different roles in the cooking process to achieve different heating effects, and the two play a synergistic effect under the control of the control system to achieve only use Synergistic heating effect that cannot be achieved by the same heat source.

The first heating system is the main heating system, which is a heating system that is heated most of the time in a cooking process, provides most of the heat for the cooking process, or has a large power heat source, and is used in most cases.

The main heating system is located at the periphery of the pot, especially below, and directly heats the pot of the pot.

The second heating system is an auxiliary heating system, which is different from the heat source of the main heating system, which is a non-full-use, one-stage use, a small part of the heat for the cooking process, or a heating with a smaller power source. system.

The auxiliary heating system is placed in the pot or outside the pot, usually above the material, which directly heats the material in the pot.

The pot is mounted on the bracket, which is a lidless pot or a lidded pot that can be opened and closed;

The mixing system is a pan movement system and/or a mixing tool system.

The control system commands the opening and closing of the main heating system and the auxiliary heating system according to the cooking program, and adjusts the heating intensity of the main heating system and the auxiliary heating system.

In the present invention, the pot for cooking can be a wok, a drum, or a pan of other types, wherein the wok can be a curved pot, and the drum can be a barrel or a spherical pot.

In the present invention, the main heating system is a heat source suitable for heating the pan and transferring heat to the cooking material through the pan, such as a gas heating system or an electromagnetic heating system; the auxiliary heating system is a heat source suitable for directly heating the cooking materials, such as hot air heating. System and / or infrared heating system and / or light wave heating system. The cooking material in the pot and the heat transfer medium in the pot are heated on the one hand by the high temperature pot body and on the other hand by heating and/or radiation (infrared and/or light waves) of the hot gas stream.

The main heating system can also be called "pot heat source", which directly heats the pot body of the pot, and then passes the pot and cooking Oil (mainly pots, especially metal pots) transfers heat to cooking materials. Because cooking requires rapid cooking, the main heat source needs to be heated enough, and there is enough power to provide enough heat for cooking in a short time. At the same time, the heat transfer mode of the main heat source is one of the basic elements to form the characteristics of cooking. At present, the more suitable heating methods are open flame (such as gas) and electromagnetic.

The auxiliary heating system may also be referred to as a "direct heat source", which preferably employs hot air, infrared or light waves. Because hot air, infrared or light waves are more suitable for direct heating of materials, it is not advantageous for heat transfer of the pot compared with open flame and electromagnetic. On the other hand, the hot air, infrared or light wave heating has obvious drying effect on the material and the effect of changing the surface of the material to change the color. It has a similar effect of "fried" and cannot be completely suitable for the demand of cooking, especially vegetable raw materials. Therefore, it is not suitable as the main heating heat source; when the cooking material is just placed in the pot, the temperature in the pot drops, and it is necessary to quickly replenish the heat. At the same time, the surface of the material needs to be moderately matured quickly to lock the internal moisture of the material, but it cannot be turned into a fried surface. Therefore, hot air, infrared or light wave heating is more suitable for use in cooking pots before and after the pot, to help the material surface quickly reach a certain degree of maturity, to lock the internal moisture of the material, but if used throughout, long-term use or high-power high-strength use It became a blow. Therefore, in a cooking process, auxiliary heat sources such as hot air, infrared or light waves are mainly used to supplement the main heat source at a certain stage of power shortage, or to improve the cooking effect, instead of providing the main heat for the cooking process, so the power is higher. Small, usually not used throughout, but only used in stages, as an auxiliary heat source.

In addition, there will be a certain degree of water evaporation during the cooking process. These water vapors need to be quickly discharged or removed, and are assisted by hot air, infrared or light waves. When used in a stage where water vapor is generated, the water vapor can be discharged or removed more quickly. To achieve better cooking results.

Finally, the usual cooking device is to heat the pot body, and the different surfaces of the materials and materials stacked on the top cannot be heated simultaneously, especially when there are many materials (such as cauldron), the materials stacked on the material cannot be directly contacted with the pot. It can only transfer heat through the lower layer material, affecting the effect of cooking, and it is easy to form an effect similar to amaranth. By using an auxiliary heating system to heat the cooking materials in the cookware from above or in other directions, the different surfaces of the cooking materials in the cookware, especially the front and back sides, can be simultaneously heated (the front side, ie the upward side, is subjected to auxiliary heating). Direct heating of the system; the reverse side is the downward facing side, in contact with the pot body, and the pot body is indirectly heated by the main heating system), and the hot air or radiant heat of the auxiliary heating system can also reach the stacked material through the gap between the materials. In the middle and lower layers, the middle and lower layers are heated, so that the cooking materials can be heated evenly, and the heating speed can be increased and the cooking time can be shortened.

In summary, the main heating system (such as gas heating system or electromagnetic heating system) is the main heating heat source, which is heated most of the time in a cooking process, providing most of the heat for cooking materials, or having a larger power. Heat source, more In a few cases, use it all the way. The main heating system provides heat for the heat transfer of the pot, and the heat transfer + quick mixing of the pot is the primary factor in forming the characteristics of the cooking process. Auxiliary heating systems (eg, hot air, infrared, or light waves) are auxiliary heat sources that are used in a single cooking process, are used in stages, are used in stages, provide a small portion of heat for the cooking process, or have a lower power source. The direct heating method of providing heat by the auxiliary heating system is mainly used to make up for the shortage of the heat transfer mode of the main heat source cooker, improve the cooking effect, and improve the cooking efficiency. The main heating system and the auxiliary heating system are combined and heated to give full play to their respective advantages and achieve better synergistic heating effect.

In addition, the inventors have found in many years of research on automatic cooking equipment that for many Chinese dishes, whether the surface of the cooking material is heated quickly and whether the heat is evenly distributed will not only affect the water lock on the surface of the dish, but also affect the color of the dish. Aroma, taste, etc. At present, the heat transfer method of the pot body has only one heat transfer surface. The defects of heating on a single heat transfer surface can affect the texture and taste of the dishes, in addition to uneven heat and speed.

On the basis of the traditional heat transfer method of the pot body, supplemented by hot air, infrared or light wave, the inventors found that it has achieved unexpected technical effects: (1) realized three-dimensional heating, which can be quickly heated by airflow or radiation. The surface of the material helps the surface of the material to reach a certain degree of maturity quickly, to lock the moisture and other components inside the material, and to reduce the loss, thereby improving the quality and taste of the dish; (2) if the air or radiation is auxiliary heating time Appropriate control of the power and / or power, so that the material can quickly reach the surface treatment effect required for frying, without excessive surface treatment to become the effect of frying or frying; (3) moderate use of airflow or radiant heating at appropriate time Effectively reduce or eliminate moisture in the pot, making the surface of the dish dry. This effect is particularly noticeable when frying large pots; (4) the auxiliary heating system can further improve the cooking speed of the cooking equipment while ensuring the cooking quality; (5) after the auxiliary heating system, the main heating The power demand of the system can be reduced. In some cases, this is very meaningful. For example, the power of the 220V power supply electromagnetic heating device encounters many problems. If the auxiliary heating system is used, the power of the main heating system can be made smaller. (6) Since the three-dimensional heating is realized, the material can be heated to a certain extent in the stacked state, so that the space required for material spreading can be reduced, and the pot can be made smaller, so that the cooking equipment can be made smaller.

In the present invention, the control system issues an instruction to control the opening and closing of the main heating system and the auxiliary heating system according to the cooking program, and adjusts the heating duration and the heating intensity of the main heating system and the auxiliary heating system. The method of adjusting and controlling the heating intensity includes adjusting the heating power of the heat source, the temperature, the air volume, the wind speed, the positional relationship between the heat source and the object to be heated, and the like, and preferably adjusting the heating power of the heat source. Among them, the auxiliary heating system is turned on/off at an appropriate timing according to the stage heating demand, and the heating time is controlled according to the characteristics of the dishes and the cooking procedure, and by controlling the length of the auxiliary heating time, power, temperature, heat source and the object to be heated. The relationship between the relationship and/or the wind speed and the like, thereby effectively controlling the heating intensity of the auxiliary heating, is the key to achieving the desired frying effect by the method of the present invention.

According to an embodiment of the present invention, the pot is a lid-type pot that can be opened and closed during the cooking process, and the lid is covered most of the time during the cooking process. Because there is water vapor to be discharged, cooking is usually carried out without a lid. Even with a lid-type pot, most of the time during cooking, the lid is not covered, especially when there is material in the pot. Covering the lid with cooking often has large pores or louvers on the lid. Although these practices are beneficial to the drainage steam, they are not conducive to rapid increase of material temperature, and are not conducive to energy conservation. It has been proposed to install an intake pipe and an exhaust pipe on the lid, but the introduction of the normal temperature airflow will lower the temperature inside the pot, which is not conducive to the rapid maturity of the material, that is, affecting the frying effect, and is not conducive to energy saving, and thus has no practicality. The invention introduces an auxiliary heating system, which not only solves the problem of discharging/eliminating water vapor, but also solves the problem of temperature drop in the pot caused by opening or introducing normal temperature air, so that the cooking of the lid is made under the premise of ensuring the quality of the dish. may.

According to another embodiment of the present invention, a lid-type pot and the above-mentioned auxiliary heating system are used, and the lid is covered most of the time during the cooking process, and the material is turned over under the lid of the lid. Allows the material to warm up more quickly, further improving cooking efficiency, improving the quality of the dishes, and saving energy.

If a hot-air auxiliary heat source is used in the lid-type cooking utensils, an air inlet is opened on the lid or the pot body, and the air inlet can be connected or not connected with the air supply duct, and is opened on the lid or the pot body. exhaust vent. If a radiant auxiliary heat source is used, there may be no air inlet, but an exhaust port may be provided to facilitate the discharge of water vapor and smoke.

In addition, in the lid type pot, the lid is provided with an opening and closing mechanism to open and close when needed. For example, the lid is opened when the material is being fed or discharged, and the lid is closed when the auxiliary heating is performed. The opening and closing mechanism of the lid may be an automatic mechanism under the control of the control system.

According to one embodiment of the invention, the radiant auxiliary heating device is mounted on the lid and is opened and closed with the lid.

According to an embodiment of the invention, the main heating system is a heat source for heating the cookware, and the auxiliary heating system is a heat source for directly heating the cooking materials in the cookware.

According to another embodiment of the present invention, the main heating system is located at the periphery of the pot, especially below, to heat the pot body of the pot; the auxiliary heating system is disposed inside the pot or outside the pot, especially above the material Directly heat the material in the pan.

According to another embodiment of the invention, the primary heating system is an open flame heating system (preferred gas heating system) or an electromagnetic heating system, and the auxiliary heating system is a hot air heating system and/or an infrared heating system and/or a light wave heating system.

According to another embodiment of the present invention, the control system of the present invention includes, in addition to the main heating system heating power regulating device. It also includes an auxiliary heating system heating intensity adjustment device.

The heating intensity adjusting device is preferably a heat source heating power adjusting device. The heating power regulating device may be an on-off, stepped or stepless power regulating device. When there are two or more heat sources in the auxiliary heating system (for example, two infrared tubes or one infrared tube and one light wave tube), the heating power adjusting device may also be a combined power adjusting device. The combined power regulating device means that the heating power of some or all of the heat sources in the auxiliary heating system can be separately adjusted and combined with the heating power of other heat sources in the auxiliary heating system. The simplest power of, for example, two different power infrared tubes can be individually adjusted in an on-off manner to form three different combined powers.

The heating intensity adjusting device may further be a temperature, an air volume, a wind speed, and a positional relationship adjusting device between the heat source and the object to be heated. The positional relationship adjusting device between the heat source and the object to be heated includes, for example, mounting a heat source on the movable device, moving the heat source closer to the object to be heated, moving or removing the heat source, or the like.

According to another embodiment of the invention, the control system comprises a dish cooking program. The cooking program includes, in addition to the statement, program segment or subroutine for controlling the opening/closing timing of the main heating system, the heating duration and/or the power, the opening/closing timing of controlling the auxiliary heating system, the heating duration, and the passage. A statement, a program segment or a subroutine for controlling the heating power of the auxiliary heating system by adjusting the heating power, the temperature, the positional relationship between the heat source and the object to be heated, and/or the wind speed and the like. The control statement, the program segment or the subroutine includes control parameters. The control parameters are determined according to experiments or calculations during the development of the dish program, or are determined according to the program operation results in the actual control process, for example, based on the temperature sensor feedback data. The control system of the present invention not only controls the opening/closing timing, heating duration and/or power of the main heating system according to the cooking program of the cooking, but also controls the stage heating of the auxiliary heating system according to the cooking program of the dishes. The heating intensity adjustment elements such as the opening/closing timing, the heating time and/or the power, the temperature, the positional relationship between the heat source and the object to be heated, and the wind speed and the amount of wind can fully utilize the hot air or the radiant direct heating for the rapid heating and rapid surface treatment. In addition, there are disadvantages that can effectively avoid the excessive "draining" effect of hot air or radiant heating and excessive surface treatment. Thus, the main and auxiliary heating systems cooperate with each other to exert a synergistic heating effect to achieve a better cooking effect.

According to another embodiment of the invention, the control system controls the auxiliary heating system to be turned on before or after the cooking material is placed according to the cooking recipe, or to the required heating intensity, preferably to adjust the heat source heating power. When the material (including cooking oil) is put on, the temperature in the pot will decrease, and at this time the material needs to mature rapidly, especially the surface of the material needs to be quickly and moderately matured. At this time, turning on the auxiliary heating system or increasing the heating intensity can not only help to quickly improve. The temperature inside the pot can also speed up the material, especially the material The maturity of the surface of the material. A preferred mode of this embodiment is to turn on the auxiliary heating system or adjust to the desired heating intensity after the material is placed. One implementation method of the present embodiment is that the auxiliary heating system is heated with a small heating intensity before the material is placed, and is raised to the required heating intensity before and after the material is placed.

The control system controls the auxiliary heating system to turn off, adjust the heating intensity, or reduce the heating intensity at the timing determined by the control parameters according to the cooking program. The timing is usually when the temperature in the pan has reached a predetermined range, material maturity or surface treatment has reached a predetermined effect.

It is worth noting that not all cooking materials need to be turned on or adjusted to increase the heating intensity. The control system determines whether to turn on the auxiliary heating system or adjust the heating intensity according to the cooking procedure of the dishes.

According to another embodiment of the present invention, the control system controls the auxiliary heating system to turn on, adjust the heating intensity or increase the heating intensity when the water vapor has been started or is about to be generated according to the cooking program, and close, adjust the heating intensity after the water vapor is eliminated or weakened. Reduce the heating intensity.

In accordance with another embodiment of the present invention, the control system controls the auxiliary heating system to grade or steplessly change the heating intensity during a single heating process in accordance with the dish cooking program. For example, in the stage where the water vapor is relatively large, the heating intensity is gradually increased, and as the water vapor is gradually weakened, the heating intensity is gradually reduced.

In accordance with another embodiment of the present invention, an auxiliary heating system includes a hot air heating system including an air blowing device and a heat source. The air blowing device generates airflow, and the airflow is heated by the heat source and blown into the cookware to directly heat the cooking materials. A heat source such as a heating tube or a heating wire.

According to another embodiment of the present invention, the hot air heating system further includes a supply duct, the air supply duct is disposed after the air blowing device and/or the heat source; or the heat source is disposed within the air supply duct.

According to another embodiment of the present invention, the end of the air supply duct is provided with a tuyere, and the tuyere is located above the cooking material in the pot, and the shape of the tuyere is circular, elliptical or flat.

In addition to the advantages common to the auxiliary heating system described above, the hot air heating system has the following advantages: (1) the fluidity of the hot gas stream allows it to not only rapidly heat the surface of the cooking material that is in direct contact with the hot air stream, but also Quickly heating the surface of the cooking material that does not contact the heat transfer surface of the pan, overcoming the limitation of heating on one side of the pan; (2) The fluidity of the hot air makes it better to remove the moisture in the pan and the surface moisture of the material. (3) Hot air can achieve special cooking effects. For example, a hot gas flow using an inert gas such as nitrogen can prevent the cooking material from being oxidized to the maximum extent (the presence of oxygen or air at a high temperature, so that the oxidation speed is greatly accelerated), thereby maintaining The color, taste and nutrients of the dishes; (4) hot air can be carried Certain seasonings and/or flavors allow the cooking material to be quickly scented, such as a storage box in which flavoring and/or flavoring can be placed in front of the tuyères.

In this solution, an air volume, a wind pressure, and/or a wind speed control device may be provided, and the control system controls the air volume, the wind pressure, and/or the wind speed of the hot air according to the dish cooking program.

In this solution, a temperature detecting device may also be provided, which is preferably disposed at the tuyeres at the end of the air supply duct. The control system controls the heating power of the heat source based on the information fed back by the temperature detecting device.

In this solution, a wind pressure, a flow rate and/or a wind speed detecting device may be provided, which is preferably disposed at the tuyeres at the end of the air supply duct. The control system controls the wind pressure, the wind speed, the air volume, and the like of the hot air according to the information fed back by the detecting device.

In this solution, since the hot air (high temperature air flow) only achieves auxiliary heating, and is not the only heating means for heating the cooking material in the wok, the temperature of the hot air does not have to be too high; accordingly, when the hot air is blown into the wok, It can be blown directly onto the cooking material in the wok without the need to provide a flow-dissipating device such as a diffuser that prevents direct injection.

It is worth noting that during a cooking process, the hot air is supplied in sections rather than in the whole process. That is, during the same cooking process, hot air is not heated throughout. For example, when auxiliary heating is required (for example, the initial warming phase at the beginning of cooking, before or after the material is placed, or when a large amount of water vapor has started or is about to be generated in the wok), the hot air heating system is started; and when auxiliary heating is not required ( For example, when the temperature rise of the material has reached the agreed effect, thickening, when the cooking is about to be completed, or when the water vapor has been discharged, the hot air heating system stops.

Different materials, their characteristics and cooking requirements will bring different air supply stages. For example, vegetables will easily generate water vapor after heating for a period of time. At this time, air is required to eliminate or discharge water vapor. For fish and meat materials, this demand is weaker than vegetables.

In addition, different surface treatment requirements will also bring different air supply time, temperature and air volume, such as vegetables, mainly lock water and dehumidification, the surface can not be dry, so the temperature can not be too high, the time can not be too long. Fish meat requires a dry surface and a higher temperature. The amount of air and air required for the two will also be different.

In the present invention, it is sometimes necessary to appropriately select and set the tuyères to limit the direct blowing range of the hot air. For example, in the case of top blowing, the circular tuyeres are selected and the distance between them and the material is appropriately set so that the circular-like boundary of the hot air blowing range is limited to the vicinity of the boundary of the material distribution range. For example, an elliptical or flat tuyere can be selected when blowing obliquely above.

According to another embodiment of the present invention, the tuyère is selected and arranged such that when the hot air is blown into the pot, it is directly blown onto the cooking material in the pot and is not blown to the inner wall of the pot as much as possible.

According to another embodiment of the invention, the tuyère is arranged such that the hot air flows out along the inner wall of the pot.

According to another embodiment of the present invention, the hot air heating system further includes a filter assembly, and the air delivered by the air blowing device is filtered through the filter assembly to filter the air to a food grade air requirement.

According to another embodiment of the present invention, the hot air heating system further includes a wind volume, wind pressure and/or wind speed control device that controls the air volume, wind pressure and/or wind speed of the hot air according to the dish cooking program.

According to another embodiment of the present invention, the hot air heating system further includes a temperature, wind pressure, flow rate and/or wind speed detecting device, which is preferentially disposed at the tuyere at the end of the air supply duct, and the control system feeds back according to the detecting device. Information controls the heating power, wind pressure, wind speed and/or air volume of the heat source.

According to another embodiment of the present invention, the main heating system is an open flame heating system that directly heats the pan; the hot air heating system heats the air delivered by the blower by the flue gas generated by the open flame combustion of the main heating system. The heat source of the hot air heating system is high temperature flue gas generated by open flame combustion, and the air flow generated by the air blowing device is heated by the high temperature flue gas and introduced into the pot to heat the material as an auxiliary heat source. Specifically, for example, a jacket-type heat preservation cover may be disposed outside the pot, and the heat preservation cover is provided with a hole through which the flame generated by the burner heats the pan to make the heat preservation cover and the pan The air is distributed in the space; the air supply duct includes a coil section, and the coil section is located in a space between the heat shield and the pot, and the air in the air duct is heated by the flue gas when passing through the coil section.

Further, the air supply duct is provided with a temperature regulating branch, and the temperature of the hot air in the main air supply duct can be adjusted by introducing a normal temperature or a low temperature air through the temperature regulating branch. The temperature regulating branch can be started on the air supply pipe before the coil section, and finally the flow control pipe is provided on the air supply pipe after the coil section.

According to another embodiment of the invention, the hot air heating system uses a heating device to heat the air. The heating means can be, for example, a heating tube or a heating wire located in the air supply duct. By using a heating device to heat the normal temperature air to obtain hot air, accurate and flexible control of the hot air temperature can be achieved.

It is worth noting that the combination of the flue gas heating and the heating device heating method can be used to obtain the hot air flow, and is sent to the pot for auxiliary heating of the cooking material. That is, the hot air heating system includes both a heating device (for example, disposed in the air supply duct) and a means for heating the flue gas. By using the flue gas generated by the gas combustion of the gas heating system to heat the normal temperature air to obtain hot air, the heat of the flue gas can be fully utilized, thereby saving energy. The combination of flue gas heating and heating device heating can fully utilize the heat of the flue gas, save energy, and achieve accurate and flexible control of the hot air temperature.

According to another embodiment of the invention, the auxiliary heating system further comprises a radiant heating system.

According to another embodiment of the invention, the radiant heating system comprises an infrared heating system and/or a lightwave heating system.

For example, the infrared heating system includes an infrared heating tube, the infrared heating tube includes an inner heating tube, and the inner heating tube is disposed inside the lid (if any) for directly heating the upper surface of the cooking material in the pot, and simultaneously passing through The pot is heated directly to indirectly heat the lower surface of the cooking material. The infrared heating tube further includes an outer heating tube disposed outside the pot, surrounding part or all of the pot and not interfering with the primary heating system. The auxiliary heating by the infrared heating system can further achieve uniform heating of the dishes, increase cooking speed and shorten cooking time.

The lightwave heating system includes a lightwave emitting source disposed above the cooking material in the pan (eg, inside the lid).

On the other hand, in order to achieve the above object, the present invention also provides a double heat source heating method for cooking, which comprises the following steps:

(1) At the beginning of cooking, the first heating system is activated, and the pot body is heated under or outside the pot;

(2) putting cooking materials including meat or vegetables into the pan;

(3) starting the cooking material before, especially in the initial stage after feeding, starting the second heating system, or increasing the heating intensity of the second heating system, preferably increasing the heating power of the heat source, cooking from the top of the pan to the pan The material is directly heated; wherein the second heating system is different from the heat source of the first heating system;

(4) After the staged heating, the second heating system is turned off, or the heating intensity of the second heating system is lowered, and the heating power of the heat source is preferably lowered.

The first heating system and the second heating system use different types of heat sources, and different heating modes play different roles in the cooking process to achieve different heating effects, and the two play a synergistic effect under the control of the control system to achieve only A synergistic heating effect that cannot be achieved with the same heat source. Wherein the first heating system is the primary heating system and the second heating system is the auxiliary heating system.

The method of the present invention can be realized by control system control, and the control system issues instructions to control the opening and closing of the main heating system and the auxiliary heating system according to the cooking program, and adjusts the heating duration and heating intensity of the main heating system and the auxiliary heating system. The adjustment and control method of the heating intensity includes adjusting the heating power of the heat source, the temperature, the air volume, the wind speed, the positional relationship between the heat source and the object to be heated, and the like. Among them, the auxiliary heating system is turned on/off at an appropriate timing according to the staged heating demand, and according to the characteristics of the dishes And the dish program, controlling the heating time, and controlling the heating time, the power, the temperature, the positional relationship between the heat source and the object to be heated, and/or the wind speed and the like, thereby effectively controlling the heating intensity of the auxiliary heating, is the use of the present invention The method reaches the key to anticipating the effect of frying. In this way, the advantages of three-dimensional rapid heating and rapid surface treatment of hot air or radiant direct heating can be fully utilized, and the adverse effects such as excessive "draining" effect of hot air or radiant heating and excessive surface treatment can be effectively avoided.

According to an embodiment of the present invention, the active exhaust is realized by providing an exhaust duct and an air exhausting device to actively change the gaseous environment in the cookware.

According to another embodiment of the present invention, passive exhaust is achieved by providing an exhaust port on the lid.

According to another embodiment of the present invention, the pot is a lid-type pot, which is covered with a lid for most of the cooking process; the hot air heating system feeds into the pot from the inlet of the lid or the pot body. The hot air stream directly heats the cooking materials in the pan.

Compared with the prior art, the present invention has the following beneficial effects:

The invention creatively adopts two different types of heating heat sources, respectively heating in two different ways of heat transfer and direct heating of the cookware, completely changing the traditional cooking process, fully utilizing the characteristics of the two heat sources and the two heating modes. And the advantage, so that they can play different roles in the process of cooking, to achieve different heating effects, and under the control of the control system, achieve the synergistic heating effect that can only be achieved with the same heat source. The traditional open flame and electromagnetic heating of the invention, as well as the heat transfer + quick mixing method of the cookware, retain the essence and flavor of the cooking process, and on this basis, an additional hot air or radiant auxiliary heating system is adopted to exert the hot air or the radiant direct heating mode. The advantages of the three-dimensional rapid heating, make up for the shortcomings of the traditional cooking process, and control the opening/closing timing, heating time, power, temperature and/or air volume according to the process requirements of the cooking, avoiding hot air or radiant The excessive "drying" effect of heating and the unfavorable effect of excessive surface treatment achieve multiple good effects such as three-dimensional rapid and uniform heating, accelerated ripening, rapid water lock, proper surface treatment and effective dehumidification. The use of an auxiliary heating system in conjunction with the main heating system for simultaneous heating not only allows the dishes in the wok to be heated evenly, but also improves cooking efficiency and shortens cooking time. At the same time, it can effectively remove a large amount of water vapor and smoke generated during cooking, so that the cooked dishes can be dried and tender, with better quality and taste. In addition, it also brings a series of additional benefits such as reduced main heat source power, reduced specific volume of the pot, and energy saving.

The invention will be further described in detail below with reference to the accompanying drawings.

DRAWINGS

1 is a schematic structural view of a cooking apparatus of Embodiment 1;

2 is a schematic structural view of a cooking apparatus of Embodiment 2;

3 is a schematic structural view of a cooking apparatus of Embodiment 3;

4 is a schematic view showing the overall structure of the cooking equipment of Embodiment 4;

Figure 5 is a partial structural view of the cooking apparatus of Embodiment 4, showing a coil section;

6 is a schematic structural view of a cooking apparatus of Embodiment 5;

Figure 7 is a schematic structural view of a cooking apparatus of Embodiment 6;

Figure 8 is a schematic view showing the structure of the cooking apparatus of the seventh embodiment.

detailed description

Example 1

As shown in FIG. 1, the cooking device of the present embodiment is a covered wok device, which comprises a bracket (not shown), a wok 101, a pan heating system, and a mixing system 105.

The wok 101 is a curved pot which is placed on a stand which is provided with a lid 102 which can be opened during cooking.

The pan heating system includes a first heating system and a second heating system, wherein the first heating system is a gas heating system that directly heats the pan of the pan; the second heating system is a hot air heating system, the hot air heating system The air blowing device 103, the air supply duct 104 and the heat source (heating tube) are included; the air blowing device 103 generates an air flow, which is transported by the air supply duct 104, heated by the heat source, and blown into the wok 101 to directly heat the cooking materials. . The heating pipe is located in the air supply duct 104. The air supply duct 104 is provided with a tuyere at the end, and the tuyere is located above the cooking material in the cookware; the air delivered by the air supply duct 104 is filtered by the outer filter assembly to make the air Filtered to meet food grade air requirements.

Example 2

The difference between this embodiment and Embodiment 1 is that:

As shown in FIG. 2, the pot cover is provided with an exhaust pipe 201, and the end of the exhaust pipe 201 is connected to the air blowing device to realize the recycling of air, and the exhaust pipe 201 is provided with an inner filter for removing water vapor and flue gas. Component.

Example 3

As shown in FIG. 3, the cooking device of the present embodiment is a covered roller device including a bracket (not shown), a drum 301, and a pan heating system.

The drum 301 is disposed on a bracket that is provided with a lid 302 that can be opened during cooking.

The pan heating system includes a first heating system and a second heating system, wherein the first heating system is a gas heating system that directly heats the pan of the pan; the second heating system is a hot air heating system, the hot air heating system The air blowing device 303, the air supply duct 304 and the heat source (heating pipe 305) are included; the air blowing device 303 generates an air flow, and the air flow is sent by the air supply pipe 304, heated by the heat source, and blown into the drum 301 to directly heat the cooking material. The heating pipe 305 is located in the air supply duct 304. The air supply duct 304 is provided with a tuyere at the end, and the tuyere is located above the cooking material in the drum 301; the air delivered by the air supply duct 304 is filtered by the external filter assembly, so that Air filtration meets food grade air requirements. An exhaust pipe 306 is disposed on the lid 302.

Example 4

As shown in FIGS. 4 to 5, the cooking apparatus of the present embodiment is a covered drum apparatus including a bracket, a drum 401, and a drum heating system.

The drum 401 is disposed on a bracket that is provided with a lid 402 that can be opened during cooking.

The drum heating system includes a primary heating system and an auxiliary heating system. Among them, the main heating system is an open flame heating system (gas heating system).

The auxiliary heating system includes a light wave heating system and a hot air heating system. The lightwave heating system includes a lightwave heating tube that is disposed at the opening of the drum and is stationary relative to the drum.

The gas heating system directly heats the pot body of the drum; the hot air heating system is used for auxiliary heating of the cooking material in the drum, which comprises an air blowing device 403, a blowing duct 404, and a wind nozzle at the end of the air supply duct, the wind The mouth is located inside the lid 402; the air delivered by the air supply duct 404 is filtered by the outer filter assembly to allow the air to be filtered to meet food grade air requirements.

A jacket-type heat preservation cover 405 is disposed outside the drum, and a hole is arranged on the heat preservation cover, and a flame generated by the gas burner heats the drum through the hole, so that smoke is distributed in a space between the heat preservation cover and the drum; The air supply duct 404 includes a coil section 406 located in a space between the heat retaining cover 405 and the drum 401, and the air in the air supply duct 404 is heated by the flue gas as it passes through the coil section 406. At the same time, a heating device (electric heating wire) is arranged in the air supply duct 404, and the heating device and the flue gas are completed together. Heating of the air. In addition, the air supply duct 404 is provided with a temperature regulating branch 407. The temperature regulating branch 407 is formed on the air supply duct after the outer filter assembly and before the coil section 406, and finally on the air supply duct after the coil section 406. A flow control valve is provided on the temperature control branch 407. An exhaust pipe 408 is disposed on the lid 402.

Example 5

As shown in FIG. 6, the cooking device of the present embodiment is a covered wok device, which includes a bracket (not shown), a wok 501, and a pan heating system.

The wok 501 is a curved pot which is placed on a stand which is provided with a lid 502 which can be opened during cooking.

The pot heating system comprises a main heating system and an auxiliary heating system, wherein the main heating system is a gas heating system, which directly heats the pot body of the pot; the auxiliary heating system comprises a radiant heating system (infrared heating system), the infrared heating The system includes an infrared heating tube 503. The infrared heating tube 503 is annular and disposed on the inner side of the lid for directly heating the upper surface of the cooking material in the wok 501, and is cooked by directly heating the pot body. The lower surface of the material is indirectly heated.

Example 6

As shown in FIG. 7, the difference between this embodiment and Embodiment 5 is that:

The auxiliary heating system further includes a hot air heating system including a blowing device 604, a supply duct 605, and a heat source (heating tube); the air blowing device 604 generates an air flow, which is sent by the air supply duct 605, and after being heated by the heat source, Blow into the wok 501 and heat the cooking material directly. The heating pipe is located in the air supply duct 605. The air supply duct 605 is provided with a tuyere at the end of the air duct 605. The air nozzle is located above the cooking material in the boiler appliance; the air delivered by the air supply duct 605 is filtered by the outer filter assembly to make the air Filtered to meet food grade air requirements

An exhaust pipe 606 is disposed on the lid, and the end of the exhaust pipe 606 is connected to the air blowing device 604 to realize the recycling of air. The exhaust pipe is provided with an inner filter assembly for removing water vapor and flue gas.

Example 7

As shown in Fig. 8, the cooking device of the present embodiment is a capless roller device including a holder, a drum 701, and a drum heating system.

The drum 701 is a cylindrical pot body which is provided on a bracket which is provided with an opening which is not covered during cooking.

The auxiliary heating system includes a lightwave heating system. The lightwave heating system includes a lightwave heating tube 702 disposed outside of the drum 701 and surrounding a portion of the drum 701 and not interfering with the gas heating system, which is stationary relative to the frame.

While the invention has been described above in the preferred embodiments, it is not intended to limit the scope of the invention. Any improvement that may be made in accordance with the invention within the scope of the invention is intended to be included within the scope of the invention.

Claims

A dual heat source cooking equipment, comprising a bracket, a pot for cooking, a first heating system, a second heating system, a control system and a mixing system; wherein

The first heating system and the second heating system use different types of heat sources;

The first heating system is a main heating system, which is a heating system that is heated most of the time in a cooking process, provides most of the heat for the cooking process, or has a large power heat source, and in most cases will be used throughout the entire process. ;

The second heating system is an auxiliary heating system, which is a heating system that is used in a single cooking process, is used in stages, provides a small portion of heat for the cooking process, or has a lower power heat source.
The cooking apparatus according to claim 1, wherein said first heating system is a heat source for heating the pan, and said second heating system is a heat source for directly heating the cooking material in the pan.
The cooking device according to claim 2, wherein the first heating system is located at a periphery of the pan, especially below, to heat the pan of the pan; the second heating system is disposed inside or outside the pan Especially in the upper part of the material, the material in the pot is heated directly.
The cooking apparatus according to claim 1, wherein said first heating system is an open flame heating system or an electromagnetic heating system; and said auxiliary heating system comprises a hot air heating system and/or a radiant heating system.
The cooking apparatus according to claim 1, wherein said control system comprises a first heating system heating power adjusting means and a second heating system heating intensity adjusting means, said heating intensity adjusting means being preferably a heat source heating power adjusting means.
The cooking apparatus according to claim 1, wherein said second heating system comprises a hot air heating system, said hot air heating system comprising an air blowing means and a heat source; said air blowing means generating an air flow, and the air flow is added through the heat source After the heat is blown into the pot, the cooking material is directly heated.
The cooking device according to claim 6, wherein the hot air heating system further comprises a supply duct, the air supply duct is disposed after the air blowing device and/or the heat source; or the heat source is disposed within the air supply duct, The end of the air supply duct is provided with a tuyere, and the tuyere is located above the cooking material in the pot, and the tuyere is circular, elliptical or flat.
The cooking apparatus according to claim 6, wherein said hot air heating system is further provided with an air volume, a wind pressure and/or an air speed control means, and the control system controls the air volume, the wind pressure and/or the wind speed of the hot air according to the dish cooking program.
The cooking apparatus according to claim 6, wherein said first heating system is an open flame heating system that directly heats a pan of the pan; and said hot air heating system utilizes an open flame combustion of said main heating system The flue gas heats the air delivered by the air blowing device.
A method for cooking a double heat source under the control of a control system, comprising the following steps:

(1) At the beginning of cooking, the first heating system is activated, and the pot body is heated under or outside the pot;

(2) putting cooking materials including meat or vegetables into the pan;

(3) starting the cooking material before, especially in the initial stage after feeding, starting the second heating system, or increasing the heating intensity of the second heating system, preferably increasing the heating power of the heat source, cooking from the top of the pan to the pan The material is directly heated; the second heating system is different from the heat source type of the first heating system;

(4) After the staged heating, the second heating system is turned off, or the heating intensity of the second heating system is lowered, and the heating power of the heat source is preferably lowered.
The cooking method according to claim 10, wherein said first heating system is a main heating system, which is heated during most of the cooking process, supplies most of the heat for the cooking process, or has a large Power heat source, heating system that will be used in most cases;

The second heating system is an auxiliary heating system, which is a heating system that is used in a single cooking process, is used in stages, provides a small portion of heat for the cooking process, or has a lower power heat source.
The cooking method according to claim 10, wherein said control system comprises a dish cooking program, and the dish cooking program includes not only statements, program segments or sub-controls for controlling the opening/closing timing, heating duration and/or power of the main heating system. The program further includes a statement, a program segment or a subroutine for controlling the on/off timing of the auxiliary heating system, the heating time, the power, the temperature, the positional relationship between the heat source and the object to be heated, and/or the wind speed and the like;

The control system not only controls the opening/closing timing, the heating time and/or the power of the first heating system according to the cooking program of the dishes, but also controls the opening/closing timing and the heating time of the second heating system according to the cooking program. The power and temperature, the positional relationship between the heat source and the object to be heated, and/or the wind speed and the like, the main and auxiliary heating systems cooperate with each other to exert a synergistic heating effect to achieve a better cooking effect.
The cooking method according to claim 10, wherein during the cooking, the second heating system is activated at a stage where a large amount of water vapor is generated, or the heating intensity of the second heating system is increased, preferably the heating power of the heat source is increased; and the water vapor is eliminated or attenuated Thereafter, the second heating system is turned off, or the heating intensity of the second heating system is lowered, preferably the heat source heating power is lowered.
The method of cooking according to claim 10, wherein the method adopts a lid-type pot, and the lid is covered for most of the cooking process, and the hot air heating system sends the lid from the gas inlet of the lid or the pot to the pot. Into the hot air flow, direct heating of the cooking materials in the pot.