WO2016206622A1 - 烹调系统 - Google Patents

烹调系统 Download PDF

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Publication number
WO2016206622A1
WO2016206622A1 PCT/CN2016/086997 CN2016086997W WO2016206622A1 WO 2016206622 A1 WO2016206622 A1 WO 2016206622A1 CN 2016086997 W CN2016086997 W CN 2016086997W WO 2016206622 A1 WO2016206622 A1 WO 2016206622A1
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WO
WIPO (PCT)
Prior art keywords
pot body
cooking
pot
rotational speed
heating
Prior art date
Application number
PCT/CN2016/086997
Other languages
English (en)
French (fr)
Inventor
华小玲
Original Assignee
华小玲
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CN201510359864.7A external-priority patent/CN106308454B/zh
Priority claimed from CN201510358067.7A external-priority patent/CN106308453A/zh
Priority claimed from CN201510359785.6A external-priority patent/CN106264080A/zh
Application filed by 华小玲 filed Critical 华小玲
Priority to JP2018518770A priority Critical patent/JP6672455B2/ja
Priority to CN201680036497.XA priority patent/CN107847064A/zh
Publication of WO2016206622A1 publication Critical patent/WO2016206622A1/zh
Priority to HK18110043.6A priority patent/HK1250613A1/zh

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    • 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
    • A47J27/00—Cooking-vessels

Definitions

  • the present invention relates to a cooking system; more particularly, the present invention relates to a cooking system for cooking.
  • Cooking is the process of frying the cooking materials in the pot.
  • the main feature is to require the hot pot to fry quickly, so that the cooking materials are heated quickly and evenly to achieve the effect of brittle, tender, fresh and fragrant.
  • automatic/semi-automatic cooking systems have been developed that can replace or reduce manual operations and have a cooking function.
  • Cida Patent No. 200810029877.8 discloses a cooking apparatus comprising a bracket, a pot body disposed on the bracket, and a rotating mechanism and a turning mechanism disposed on the bracket;
  • the pot body is a barrel or a spherical pot body, and the end portion is provided with an opening , the stirring mechanism is arranged inside;
  • the rotating mechanism is connected with the pot body to drive the pot body to rotate along the rotation axis thereof;
  • the turning mechanism is connected with the pot body, and the pot body is rotated along the flip axis on the bracket; when the cooking equipment is in operation In the state, the angle of rotation of the pot body is from 0 to 60 degrees from the horizontal plane.
  • the pot body in the cooking device has two degrees of freedom, which can be respectively rotated and turned, thereby achieving the purpose of automatic stir frying and automatic dishing.
  • Chinese patent application 201210575195.3 discloses a two-way automatic frying pan comprising a pot body, a lid, a frequency conversion motor, an inner rotating shaft, a support base, a stir-fry fork, an outer rotating shaft, a stir-fry blade, and a switch.
  • the pot body and the lid form a flat cylindrical body;
  • the frequency conversion motor has three high-middle and low-position buttons, which drive the rotating shaft to rotate;
  • the rotating shaft is horizontally placed at the center of the pot body, and the supporting seat is at both ends Support;
  • stir fry fork is placed perpendicular to the rotating shaft in the center of the pot body, the ends have different sizes of fork teeth;
  • the upper end of the stir fry blade is square;
  • the switch is placed On the pot body, adjust the working state of the pot body.
  • the motor body drives the pot body, stir fry the leaves, and flip the fork to make a 360° circular motion.
  • the dishes are constantly flipped in the pot body to process the dishes, and the stir fry is adjusted by adjusting the frequency of the motor. Frequency, the final processing of the dishes.
  • the cooking materials are basically stacked in the bottom of the pot body, only A small portion of the cooking material is in direct contact with the pot body, and the contact area between the cooking material and the pot body is less than 40% of the surface area of the inner wall of the pot, so that only the cooking material can be stacked and heated, and at the same time, between the cooking materials And the cooking material and the pot body are only in contact with each other with a small force, and the heat resistance is large, so that the heat is difficult to be transmitted to the cooking material far away from the inner wall of the pot body, so that the cooking material is unevenly heated and heated. And cooking is less efficient.
  • the stirring material is used to stir the cooking materials in order to increase the chances of the materials in different positions in the pot and the surfaces of the materials contacting the pot body
  • the stirring mechanism cannot eliminate the accumulation state of the materials, and it is difficult to effectively the core of the stacked materials. Stirring, and thus can not effectively improve the heating material unevenness and heating efficiency is insufficient.
  • the stirring by the stirring mechanism also causes the cooking material to be subjected to a large pressing external force, and it is difficult to maintain the integrity of the shape of the raw material, and cannot satisfy the "shape" requirement of the Chinese cuisine.
  • the pot body in order to meet the requirements of hot pot frying, in the above cooking equipment, the pot body is designed to be large, so as to increase the contact area between the cooking material and the pot body, thereby improving the heating efficiency, which in turn leads to the existence of the cooking equipment. Huge shortage. Otherwise, in order to ensure the quality and taste of the cooked dishes, they can only cook less cooking materials at a time.
  • the present invention provides a cooking system comprising: a pot body bracket; a barrel pot body rotatably disposed on the pot body bracket for accommodating cooking materials; a rotary driving device, and a pot body a connection for driving the pot body to rotate about its rotation axis; an angle adjusting device connected to the pot body and/or the pot body bracket for adjusting the inclination angle of the rotation axis of the pot body; and a heating device for the pot body and/or The material in the pot is heated; and the arithmetic processor and the command input device.
  • the cooking system further comprises control means capable of controlling the pan body to rotate at a first rotational speed greater than or equal to a critical rotational speed (here, an angular velocity) in the first mode according to the rotational speed control command, so that the cooking material adheres to the pan body And with the pot body for rotary motion.
  • a critical rotational speed here, an angular velocity
  • the so-called critical speed refers to the minimum rotational speed that enables the cooking material to adhere to the pot body and move in a circular motion with the pot body.
  • the axis of rotation of the pot body refers to a connecting line that passes substantially through the geometric center of the inner circumference of each cross section of the pot body.
  • the inner circumference of the cross section of the pot body is usually formed into a circle or a polygon. When the inner circumference of the cross section of the pot body is circular, its geometric center is its center; when the inner circumference of the cross section of the pot body is a regular polygon, its geometric center is inside. Cut the center of the circle or circumscribed circle.
  • the first mode may also be referred to as a pan-heating mode, which means that most of the cooking material is in a state of being attached to the pan body and rotating synchronously with the pan body.
  • a pan-heating mode which means that most of the cooking material is in a state of being attached to the pan body and rotating synchronously with the pan body.
  • the cooking material attached to the pot body does not mean that all the cooking materials attached to the pot body are in direct contact with the pot body, but the cooking material forms a layer of cooking material having a certain thickness on the inner wall of the pot body, wherein Only the cooking material located outside the cooking material layer is in direct contact with the pot.
  • the arithmetic processor may be a processor, a printed circuit board, a chip, or the like, used for execution of a cooking program and/or processing of instructions, and the like.
  • the command input device is a device for inputting data and information to the cooking system, and is used for communication between the cooking system itself and the user or other devices, and also for communication within the cooking system itself, which may be a keyboard, a mouse, a camera, a scanner, A light pen, a handwriting input board, a voice input device, an interface such as an Internet interface, etc., may be numerical data, or may be various non-numerical data such as graphics, images, sounds, and the like.
  • the speed control command can be output by the cooking program or otherwise set or set.
  • the control device is a device or component in a cooking system, one of the functions of which is to control the rotation of the pan at a certain speed according to the rotational speed control command.
  • the cooking program may be stored in the storage device of the cooking system or may be externally input from the cooking system.
  • the cooking program is stored in the cloud server, and the cooking system retrieves the cooking program from the cloud server while it is working.
  • the first rotational speed of the pot body in the first mode may be either a constant value or a change value of a phase change or a continuous change as long as it is not lower than the critical rotational speed.
  • the critical speed is not a fixed value, but depends on the inner diameter of the pot, the angle of inclination of the axis of rotation of the pot, the characteristics of the cooking material (such as viscosity, shape), and the amount of cooking materials. A change has occurred.
  • the critical speed of cooking materials is higher than the critical speed when the cooking material is less, because the radius of rotation of the cooking material far from the inner wall of the pot is smaller than that of the cooking material near the inner wall of the pot.
  • the key of the present invention is to control the product of the square of the rotational speed of the cooking material and the radius of rotation of the cooking material (reflected as the rotational speed of the pot when the radius of rotation of the pot is constant) is greater than a certain value (when the radius of rotation of the pot is constant, Reflected as the critical speed of the pot body, that is, the centrifugal force controlled by the cooking material can overcome its gravity, so that the cooking material can be attached to the pot body under the action of centrifugal force and rotate synchronously with it.
  • the pot body is rotated in the first mode at a first rotation speed not lower than the critical rotation speed, so that most or even almost all of the cooking material can be attached to the pot body with a relatively uniform thickness.
  • Almost the entire inner wall rotates synchronously with the pot body, and its coverage area can reach 90% or more of the total surface area of the inner wall of the pot, making full use of the heating area of the pot body, so that the heat can be quickly transferred to almost all cooking materials, thereby improving The heating efficiency and cooking yield laid the foundation; while the traditional Chinese cooking pot, Not only is the volume of the pot itself limited, but the effective utilization area of the inner wall of the pot generally does not exceed 50%.
  • the cooking system of the present invention not only provides distributed heating of the cooking material, but also has a rapid heat transfer process and has the advantage of being able to rapidly and uniformly heat the cooking material.
  • the cooking system of the present invention since the surface area of the pot body is effectively utilized, the cooking system of the present invention has a larger cooking capacity than the existing cooking equipment, and the cooking capacity can reach the existing cooking equipment while maintaining the volume of the pot body. 2 to 3 times, it is very suitable for mass production of dishes, especially suitable for peak dining occasions such as dining rooms, canteens, restaurants.
  • the control device in the first mode, first controls the pot body to rotate at a speed equal to or slightly greater than the critical speed so that the cooking material is substantially evenly distributed on the inner wall of the pot, and then the speed of the pot body is raised.
  • the control device first controls the pot body to rotate at a speed equal to or slightly greater than the critical speed so that the cooking material is substantially evenly distributed on the inner wall of the pot, and then the speed of the pot body is raised.
  • the pot body is first controlled to rotate at a critical speed of about 1.0 to 1.1 times or 1.0 to 1.3 times for a predetermined time, and then the rotation speed of the pot body is raised to a critical speed of 1.3 to 2.0 times or 1.5 to 2.0 times.
  • the pot body is provided with a stirring mechanism capable of stirring the cooking material when the pot body is rotated at the first rotation speed; the stirring mechanism and the pot body are relatively rotatable; the stirring mechanism includes The inner wall of the pot cooperates and serves to agitate the cooking material from the pot body, the agitating member being configured to extend continuously or intermittently between the two longitudinal ends of the pot.
  • the gap between the stirring member and the inner wall of the pot may be 0.1 mm to 5.0 mm, preferably 0.1 mm to 3.0 mm, more preferably 0.1 mm to 1.0 mm; and the height of the stirring member may be 0.5 cm to 5.0.
  • the centimeter is preferably 1.0 cm to 3.0 cm.
  • the surface of the agitating member that is in contact with or close to the inner wall of the pan is an elastic surface to prevent seizure of the mechanical component.
  • the agitating member may be a steel member with a Teflon attached to the surface.
  • the stirring mechanism when the pot body rotates at the first rotation speed, the stirring mechanism is controlled to rotate synchronously with the pot body, and the stirring member is controlled to apply appropriate resistance to the cooking material, the stirring member separates the cooking material from the pot body, thereby The cooking material is stirred to achieve stir fry.
  • the number of the agitating members is 2-9, and the 2-9 agitating members are distributed in an annular array in the pot body.
  • the advantage of providing a plurality of agitating members is not only that a better agitation effect can be achieved, but also that it can promote the cooking material to be uniform on almost the entire inner wall of the pan body in the non-stirred state of the first mode.
  • the distribution, especially for granular cooking materials, generally requires more agitating members because it is more difficult to rotate with the pan under the direction of the pan.
  • the agitation mechanism includes a stirring member that is expandable and contractible in the radial direction of the pot body. In the extended state, the agitating member approaches the inner wall of the pot in the upper half of the rotation locus of the pot body, in the retracted state. The stirring member is away from the inner wall of the pot.
  • the stirring member when the pot body is rotated at a speed greater than or equal to the critical speed, if the stirring member is controlled to be in the extended state, the stirring member may apply a resistance to the cooking material, so that the cooking material is separated from the pot body, thereby The cooking material is stirred to achieve stir frying; if the stirring member is controlled to be retracted, the cooking material can be attached to almost the entire inner wall of the pot body and rotate synchronously with the pot body. That is, in this embodiment, even if the pot body is rotated at a speed greater than or equal to the critical speed, the cooking material can be sautéed by the stirring mechanism.
  • the stirring member is close to the inner wall of the pot at the highest point of the rotation track of the pot or close to the highest point to achieve a better stir-frying effect, and the pot can be fully utilized during the frying The heating area of the body.
  • the agitating mechanism is fixedly disposed in the pot body, and the agitating member cooperates with the inner wall of the pot in the upper half of the rotation locus of the pot body.
  • the agitating member cooperates with the inner wall of the pot at the highest point of the rotation locus of the pot or at a position close to the highest point.
  • the agitating member may apply a resistance to the cooking material to separate the cooking material from the pot body, thereby stirring the cooking material to achieve stir frying.
  • the agitation mechanism is arranged to reciprocate linearly along the axis of rotation of the pan.
  • the agitating member may be disposed in the entire circumference of the pot body (for example, using a circular agitating member), or may be disposed only in a part of the circumference of the pot body (for example, a fan-shaped stirring member).
  • the agitating member separates the cooking material from the pan body to mix or stir the cooking material and remove the cooking material adhering to the inner wall of the pan.
  • the agitating member when the agitating member is only disposed in the circumferential direction of the pot body, during the reciprocating motion of the agitating mechanism, it is preferred to control the agitating mechanism to rotate relative to the pot body at the same time, so as to be able to adhere to the inner wall of the pot body. All cooking materials are stirred.
  • the heating device is an indirect heating device and/or a gaseous heating device; wherein the indirect heating device is for heating the pan body from outside the pan body, the gas heating device is used for Spraying a gaseous heating medium in the pot body to directly heat the cooking material; and wherein the pot body bracket is openably disposed with a sealing device for sealing the pot mouth of the pot body, which blocks the airflow from leaking inside the pot body, so that The gas flow into the interior of the pot over a period of time is greater than the flow of air inside the overflow pot, so that the pressure in the pot is greater than the pressure in the external environment.
  • the sealing device may not completely seal the mouth of the pot body.
  • the sealing device may be a lid that is openably disposed at a position of the pot mouth of the pot body, and the lid of the pot can block the leakage of the gaseous heating medium from the inside of the pot body in the closed state to perform the pot body Relatively sealed.
  • the sealing device makes the pressure in the pot body larger than the pressure of the external environment, so the gaseous heating medium can fully enter the gap between the cooking materials, increase the contact area with the cooking material, and reduce the heat loss during the cooking process. Thereby improving heating and cooking efficiency.
  • the airtight device is provided with an air inlet through which the gaseous heating device injects the gaseous heating medium into the body; and/or the airtight device is provided with an air outlet having an adjustable diameter and/or an opening and closing.
  • the air inlet is disposed at a position close to the lower portion of the sealing device so that the gaseous heating medium has a longer flow path in the pot body, and cooking The material maintains a longer contact time.
  • the water vapor and the soot in the pot body can be basically discharged from the exhaust port to the subsequent processing device, not only purifying the cooking environment, but also reusing the heat of the water vapor and the soot; and, since the exhaust port is a caliber Adjustable and / or openable, so that the internal pressure of the pot can be controlled by adjusting the diameter or opening and closing of the exhaust port.
  • the cooking system further includes a sensor for detecting the humidity in the pan, the cooking system is based on the measured humidity and the set humidity, the flow rate, pressure and/or of the gaseous heating medium. The flow rate is controlled or adjusted. More preferably, the cooking system further includes a temperature sensor for detecting the temperature inside the pan, and the cooking system compares the measured temperature with the temperature set by the cooking program, and the temperature of the gaseous heating medium and/or The heating intensity of the indirect heating device is controlled or adjusted.
  • the air volume, the wind pressure and/or the wind speed of the hot air heating device are controlled or adjusted by a cooking program, but since the cooking program is preset, the environmental state of the pot body varies greatly during the actual cooking process. For example, when the amount and/or characteristics of the cooking materials are different, the changes in the cooking environment are also different.
  • the manner in which the air volume, the wind pressure, and/or the wind speed of the hot air heating device are controlled or adjusted by the cooking program cannot accurately control the body of the pot.
  • Humidity In the cooking system of the present invention, the humidity sensor is used to dynamically detect the humidity in the pot body, and the flow rate, pressure and/or flow rate of the gaseous heating medium are controlled or adjusted according to the detection result, and can be realized under various conditions. Accurate control of the humidity in the pot to improve cooking quality.
  • the indirect heating device is preferably configured to heat at least half of the outer peripheral surface of the pan in the longitudinal direction of the pot body, and the configuration cooperates with the dispersion state of the cooking material in the pot body and the rotation of the pot body, thereby making the indirect
  • the heating device can simultaneously heat the cooking materials in the longitudinal and circumferential directions of the pot body, so that the cooking materials are heated more quickly and evenly.
  • the indirect heating means is configured to heat at least two-thirds of the outer surface of the outer pot of the pan in the longitudinal direction of the pan to further rapidly and uniformly heat the cooking material.
  • the indirect heating devices are usually electromagnetic heating devices or combustion heating devices. These heating devices generally have a large heating power, which can well meet the requirements of hot pan frying; the gas heating device can be a hot air heating device. It can not only achieve fast and uniform heating of cooking materials, improve cooking speed, but also improve the quality and taste of dishes.
  • the cooking system of the present invention may further comprise a radiant heating device such as infrared or light wave, or a superheated steam heating device, which, like the gaseous heating device, is used for direct heating of the cooking material, and thus may be referred to as direct heating equipment.
  • a radiant heating device such as infrared or light wave
  • a superheated steam heating device which, like the gaseous heating device, is used for direct heating of the cooking material, and thus may be referred to as direct heating equipment.
  • the indirect heating device is heated most of the time in one cooking process (in most cases, it is heated throughout), providing most of the heat for the cooking process.
  • the direct heating device is used in stages during a cooking process (in most cases cooking) It is used in the initial stage to quickly ripen the surface of the cooking material to lock the moisture and other nutrients inside the material, and to provide a small amount of heat for the cooking process.
  • the pot body is heated from the outside of the pot by means of a combustion or electromagnetic heating device, and hot air is sprayed into the pot body by means of a hot air heating device to directly heat the cooking material.
  • the hot air temperature of the hot air heating device is preferably controlled to be 100 ° C to 400 ° C, and more preferably controlled to 200 ° C to 300 ° C to achieve better heating and cooking effects.
  • the direct heating of cooking materials by hot air has the following advantages: First, the hot air can quickly reach the maturity of the surface of the cooking material to lock the moisture and other nutrients inside the material, thereby improving the quality and taste of the dishes; Hot air can quickly remove the water vapor evaporated from the cooking materials to control the proper humidity inside the pot to achieve better cooking results. Finally, hot air heating can also improve heating and cooking efficiency.
  • the dual heat source including the hot air heating device is also used for heating
  • the contact area between the hot air and the cooking material is small, basically Only the surface of the stacked material can be heated, and in fact, the heating effect that can be achieved still needs to be improved.
  • the cooking material can be uniformly distributed on the inner wall of the pot, the heating of the inner wall of the pot by the hot air is reduced, and the hot air is greatly improved. The contact area between the cooking materials, which in turn significantly improves the heating and cooking effects.
  • dishes cooked using a cooking system having a dual heat source in the present invention have a pleasant aroma and a sweeter mouthfeel, which may be due to the cooking of the present invention.
  • the system has a better heating effect, can promote the occurrence of the Maillard effect in the cooking material, and generates a saccharide substance and a gas substance with a special fragrance.
  • the cooking with the dual heat source cooking equipment of the patent No. 201420058033.7 may be due to the poor heating effect of the hot air, and it is not found to have such an unexpected cooking effect.
  • the stirring mechanism can be used to achieve the stir-fry or mixing of the cooking material, but also the cooking material can be stir-fried or mixed by the rotation of the pot itself. Moreover, by using the rotating and stirring mechanism of the pot itself to perform the stir frying, a better stir frying or mixing effect can usually be achieved.
  • the control device controls the pot body to rotate at a second rotation speed lower than the critical rotation speed in the second mode, so that the cooking material is rotated and raised after being driven by the pot body.
  • the second mode may also be referred to as a stir-fry mode or a mixed mode, which means that the cooking material is in a state of being stir-fried or mixed in the mode.
  • the second rotational speed may be either a constant value or a change in phase change or continuous change.
  • the second rotational speed may be a critical rotational speed of 0.6 to 0.95 times, 0.7 to 0.95 times, or 0.8 to 0.95 times. Among them, the larger the value of the second rotation speed, the higher the falling position of the cooking material, the better the stir-fry or mixing effect.
  • the cooking material is controlled to fall substantially within a range of from 90 to 180 degrees, and more preferably, the cooking material is substantially rotated to a range of 135 to 180 degrees with the pot.
  • the rotation angle of the cooking material adopts the following angle coordinates: the geometric center of the inner circumference of the cross section of the pot body is taken as the coordinate center, and the lowest point of the rotation locus of the pot body is zero point, and the rotation direction of the pot body is the positive direction.
  • the cooking materials which are different in distance from the inner wall of the pot are different in centrifugal force, and thus the cooking materials having different distances from the inner wall of the pot usually have different falling angles.
  • cooking materials near the inner wall of the pan generally have a greater angle of fall than cooking materials that are remote from the inner wall of the pan. That is to say, the falling of the cooking material occurs within a certain angular range, rather than only at a certain angular position.
  • the falling of the cooking material is a cycle and continues to occur.
  • the above technical solution has the advantage that the cooking material has a parabolic trajectory under the action of inertia during the stir-frying or mixing process, and most of the cooking materials after falling will be attached to the pot body again in a large range, and in the pot body. Drive up and spin up instead of accumulating on the cooking material at the bottom of the pot, because The cooking material and the inner wall of the pot still have a large contact area and a long contact time, so that the cooking material can still be heated relatively quickly and uniformly.
  • the above technical solution has the advantages that the cooking material is fully fried or mixed, and the cooking material is less affected by the external force during the stir-frying or mixing process, and the shape of the raw material is easily maintained, thereby achieving color, Aroma, taste and shape.
  • the cooking material is parabolically moved, and the water vapor generated by the heating of the surface of the material is also promoted to ensure that the material has the characteristics of “fried” such as dry and fragrant. If the water vapor cannot be dissipated in time, the material will become loose and soft, and the corresponding features will be lost.
  • the control device when the pot body is rotated at the second rotation speed lower than the critical rotation speed in the second mode, the control device can also control the rotation or movement of the stirring mechanism relative to the pot body to stir the cooking material by the stirring mechanism, further improving Stir fry effect and reduce or prevent possible material sticking.
  • the rotation speed of the pan body at the time of feeding is not required, and the feeding can be performed when the pan body is at a stationary state or rotated at any rotation speed.
  • the feeding is carried out in the second mode so that the potting material is first scrambled or mixed.
  • feeding in the second mode can solve or reduce the problem of material agglomeration because the viscous material is fully dispersed during the stir-frying process after being placed in the pan, while the surface is It is heated and matured so that its viscosity is lowered, so that it cannot be or is not easily agglomerated.
  • the feeding in the second mode allows the cooking materials to be evenly mixed, and the cooked dishes are more flavored.
  • the axis of rotation of the pot body is substantially horizontal.
  • the cooking material can be evenly and evenly distributed on almost the entire inner wall of the pot body; on the other hand, after the cooking material is attached to the pot body, it is substantially kept in a relatively static state with the pot body, so as to facilitate heating. Control with the cooking process.
  • the axis of rotation of the control pot body is substantially in a vertical state, then the cooking material must be evenly distributed over almost the entire inner wall of the pot body, so that the cooking material must be rotated while the pot body is rotating.
  • the upward movement of the pot body not only makes the difficulty difficult, but also requires a more complicated structure on the inner wall of the pot, and it is difficult to control the heating and cooking process.
  • the angle between the axis of rotation of the pot body and the horizontal plane is greater than 0 degrees and less than 20 degrees, and the pot body is inclined with the pot mouth upward.
  • the angle between the axis of rotation of the pot and the horizontal plane is greater than 5 degrees, less than 15 degrees, and further preferably greater than 5 degrees and less than 10 degrees.
  • the control pot body is in an updip state, which can effectively reduce or prevent the problem of material spillage during the stir-frying process.
  • the angle of the pot body should not be too large, otherwise the cooking material will accumulate excessively at the back of the pot body, reducing the stir-fry effect, and making the heating area at the front of the pot body difficult to use effectively.
  • the cooking materials are usually placed at the position of the pot near the pot body.
  • the pot body is controlled to have an appropriate tilting angle, so that the cooking material placed in the pot body is suitable toward the rear of the pot body. Exercise, avoiding the accumulation of cooking materials in the front of the pot, thus increasing the cooking capacity.
  • the inner circumferential surface of the pot near the mouth of the pot may be formed as a first inclined surface, and the first inclined surface is inclined toward the rotation axis of the pot body in a direction directed from the inside of the pot body to the pot opening.
  • the first inclined surface may be a tapered inclined surface or an arc inclined surface.
  • the tilting of the pot body may cause the cooking material to accumulate excessively at the rear of the pot body, and on the other hand, the pot body may have different distances between the different parts in the longitudinal direction and the heating device, so that the pot body is in its Uneven heating in the longitudinal direction, which leads to uneven heating of the cooking materials.
  • the cooking material can be stir-fried or mixed in a state where the pot body has a small upward tilting angle or even in a horizontal state. The distribution of the cooking material in the longitudinal direction of the pan and the heating are more uniform.
  • the inner circumferential surface of the pot opposite to the mouth of the pot may be formed as a second inclined surface, and the second inclined surface is inclined toward the rotation axis of the pot body in a direction from the pot mouth to the inside of the pot body.
  • the second inclined surface may be a tapered inclined surface or an arc inclined surface.
  • the lid has a third inclined surface matching the pot mouth on a side thereof facing the pot mouth, and the third inclined surface faces the pot body in a direction from the pot mouth to the pot lid
  • the axis of rotation is inclined.
  • the third inclined surface may be a tapered inclined surface or an arc inclined surface. This has the advantage that during cooking, even if the cooking material may fall in the direction of the pot, it will fall on the third inclined surface and slide into the pot again under the guidance of the third inclined surface.
  • the lid is further provided with an openable and closable feeding funnel, which not only facilitates the cooking of the cooking material into the pot body, but also keeps the pot body in a relatively sealed state during the cooking process.
  • the manual feeding method or the automatic feeding device can be used for automatic feeding.
  • the cooking system of the present invention is mainly applicable to cooking dishes, especially cooking Chinese dishes, it can also be used for heat treatment of various needs such as tea, medicinal materials, seeds, peanuts, beans, and the like.
  • the material is cooked.
  • Embodiment 1 is an overall structural view of Embodiment 1 of the cooking system of the present invention, wherein the lid is in an open state;
  • Figure 2 is a view showing the overall structure of the cooking system embodiment 1 of the present invention in a first state
  • Figure 3 is a view showing the overall structure of a cooking system embodiment 1 of the present invention in a second state
  • Figure 4 is a schematic view showing the distribution and movement trajectory of the material in the pot body in the first working state of the cooking system embodiment 1 of the present invention
  • Figure 5 is a schematic view showing the distribution and movement trajectory of the material in the pot body in the second working state of the cooking system of the present invention
  • Figure 6 is a perspective view of the pot body and the pot body portion of the cooking system of the second embodiment of the present invention.
  • Figure 7 is a perspective cross-sectional view of the pot body portion in the longitudinal direction of the cooking system of the second embodiment of the present invention.
  • Figure 8 is a perspective cross-sectional view of the pot body portion of the cooking system of the present invention in its longitudinal direction;
  • Figure 9 is a perspective cross-sectional view of the pot body portion in the longitudinal direction of the cooking system of the fourth embodiment of the present invention.
  • Figure 10 is a perspective cross-sectional view of the pot body portion in the longitudinal direction of the cooking system of the fifth embodiment of the present invention.
  • Figure 11 is a perspective cross-sectional view of the pot body portion of the cooking system of the present invention in its longitudinal direction;
  • Fig. 12 is a schematic view showing the distribution and movement trajectory of the material in the pot when the conventional cooking apparatus is in an operating state.
  • the cooking system 1 of the present embodiment includes an arithmetic processor, an instruction input device, a control device (not shown), a main body bracket 10, and a pot body rotatably disposed on the main body bracket 10.
  • a bracket 20 a pot body 30 rotatably disposed on the pot body bracket 20, an angle adjusting device 40 disposed on the main body bracket 20, a rotary driving device 50 disposed on the pot body bracket 20, and an openable and displaceably disposed in the pot
  • the pot body 30 is a barrel-shaped pot body having a circular inner circumference and a main body portion having substantially the same inner diameter, and a front end portion thereof is formed with a pot opening, and a rear end portion is formed with a pot body extending and rotating on the rotation axis thereof.
  • Rotating shaft (not visible in the picture).
  • the inside of the pot body 30 is rotatably disposed with six blades 31 distributed in an annular array.
  • the vane 31 is fixedly coupled to the rotating shaft 33 via a connecting arm 32.
  • the rotating shaft 33 is rotatably disposed with the shaft rotating shaft, and passes through The pot body rotates and is driven to rotate by a drive unit (not shown).
  • the blade 31 is closely adjacent to the inner wall of the pot body 30 and continuously extends between the two longitudinal ends of the pot body 30 in the direction of the rotation axis of the pot body 30.
  • the connecting arm 32 is closely adjacent to the rear end surface of the pot body, and is integrally formed with the vane 31, and is detachably fixed to the rotating shaft 33 by screws.
  • the angle adjusting device 40 includes a motor 41 and a gear transmission mechanism 42.
  • the gear transmission mechanism 42 is fixedly connected to the pot body bracket 20.
  • the motor 41 can drive the pot body bracket 20 to deflect in a vertical plane through the gear transmission mechanism 42 to drive the pot body.
  • 30 is deflected in a vertical plane to adjust the angle of inclination of the axis of rotation of the pot 30.
  • the rotary drive unit 50 includes a motor 51 and a gear transmission mechanism 52. Wherein, the gear transmission mechanism 52 is coupled to the shaft rotating shaft, and the motor 51 can drive the pot body 30 to rotate about its rotation axis through the gear transmission mechanism 52.
  • the lid 60 is used to cover the mouth of the pot body 30 during cooking. When the lid 60 is in the closed state, there is a proper gap between the lid 60 and the pot body 30 so that the pot body 30 does not rotate during the rotation process. Interference with the lid 60 and keeping the pot 30 in a relatively sealed state.
  • the lid 60 is provided with an openable and closed feeding funnel 62.
  • the feeding funnel 62 has a shutter 621. When the shutter 621 is opened or closed, the feeding funnel 62 is correspondingly opened or closed.
  • the bottom of the dosing funnel 62 has a downwardly sloping material guiding slot 622 that directs the contents of the feeding funnel 62 into the interior of the pan 30.
  • the lid 60 is also provided with a blower opening 61 located adjacent to the bottom of the lid 60.
  • the air supply port 61 is connected to a air supply duct (not shown) of the hot air heating device 70, and hot air generated by the hot air heating device 70 is injected from the air supply port 61 into the inside of the body 30 to directly heat the cooking material.
  • the water vapor and the soot inside the pot body 30 can overflow from the gap between the lid 60 and the pot body 30 by the hot air.
  • the hot air heating device 70 includes an air volume, a wind pressure, and/or a wind speed control device (not shown), and Hot air temperature adjustment device (not shown).
  • the lid 60 is provided with a temperature and humidity sensor (not shown) located on the side close to the pot body 30 for measuring the temperature and humidity inside the pot body 30.
  • the cooking system compares the measured humidity with the humidity set by the cooking program and/or according to the measured temperature and the temperature set by the cooking program, the air volume, the wind pressure and the hot air heating device / or wind speed control or adjustment.
  • the arithmetic processor executes a cooking program, and outputs an angle control command to the angle adjusting device 40 according to the cooking program, adjusting the angle between the rotation axis of the pot body 30 and the horizontal plane to about 5 degrees, and the pot body 30 is up in the pot mouth. Tilting, as shown in Fig. 3; and, the cooking system outputs a rotation speed control command to the rotary driving device 50 according to the cooking program, and controls the pan 30 to rotate at a critical speed of about 0.5 times.
  • the user opens the shutter 621 of the feeding funnel 62 according to the feeding instruction issued by the cooking system, puts the cooking material into the pot body 30, and closes the shutter 621 after the feeding is completed. Since the pot body 30 is in an updip state, the cooking material may be more distributed in the portion of the pot body 30 away from the pot mouth after the feeding is completed.
  • the angle adjusting device 40 adjusts the rotation axis of the pot body 30 to a substantially horizontal state, as shown in FIG. 2; while adjusting the inclination angle of the pot body 30, the rotation driving device 50 rotates the speed of the pot body 30.
  • the lift is raised to a critical speed of about 1.2 times and the blades 31 and the pot 30 are kept in synchronous rotation.
  • the cooking material gradually moves toward the mouth of the pot, and
  • the pot body 30 is uniformly distributed in the axial direction, and then adheres to the inner wall of the pot body 30 under the action of the supporting force and the centrifugal force applied by the vane 31, and rotates synchronously with the pot body 30, so that the cooking material is in the axial direction of the pot body 30.
  • the circumferential direction has a relatively uniform distribution, almost all of which adheres to almost the entire inner wall of the pot body 30 to form a cooking material layer, which fully utilizes the heating area of the pot body, as shown in FIG.
  • the attachment of the cooking material to the inner wall of the pot body 30 is a gradual process: by adjusting the inclination angle of the rotation axis of the pot body 30 and the rotation speed of the pot body 30, the cooking material is first placed in the axial direction of the pot body 30. It is evenly distributed and evenly distributed in the circumferential direction of the pot body 30.
  • the rotational speed of the pot body 30 is further increased to a critical speed of about 1.7 times.
  • the cooking material is in a distributed heated state and can be heated quickly and evenly.
  • the angle adjusting device 40 adjusts the angle between the rotation axis of the pot body 30 and the horizontal plane to about 5 degrees, and the pot body 30 is tilted in the state of the pot mouth upward. Inclination, as shown in FIG. 3; while adjusting the inclination angle of the pan 30, the rotational driving device 50 adjusts the rotational speed of the pan 30 to a critical rotational speed of about 0.8 times.
  • the cooking material basically falls within the range of 90 to 180 degrees as the pot body rotates, and the fallen cooking material is rotated again under the driving of the pot body 30, thereby achieving cooking.
  • the material continues to stir fry.
  • the control blade 31 and the pot body 30 are intermittently rotated relative to each other to further enhance the frying effect and to remove cooking materials which may adhere to the pot body 30.
  • the cooking material is heated by the combination of the hot air heating device 70 and the gas heating device 80.
  • the air volume, the wind pressure and the hot air heating device / or wind speed control or adjustment are adjusted according to the measured humidity and the result of the humidity set by the cooking program and/or according to the measured temperature and the temperature set by the cooking program.
  • the pot body 130 is rotatably disposed on the pot holder 120, and a tapered feature 131 that is inclined toward the rotation axis of the pot body 130 is formed at one end of the pot opening.
  • the pot shaft is coupled to a gear drive 152 that drives the pot 130 to rotate about its axis of rotation via a gearing mechanism 52.
  • the inner wall of the pot body 130 is provided with six ribs 132 distributed in an annular array, and the ribs 132 are continuously continuous between the two longitudinal ends of the pot body 130 along the rotational axis direction of the pot body 130. extend.
  • the pot body 130 is internally provided with six scraping members 134 which are reciprocally linearly movable in the direction of the rotation axis of the pot body 130, and each scraping member 134 is disposed between adjacent ribs 132, respectively.
  • the scraping member 134 extends in the circumferential direction of the pot body 130 and is closely adjacent to the inner wall of the pot body 130. When the pot body 130 rotates, the scraping member 134 is always rotated synchronously with the pot body 130 under the driving of the ribs 132.
  • the scraping member 134 is coupled to the shaft 133 via a connecting rod 135, and the connecting rod 135 and the scraping member 134 are integrally formed and detachably fixed to the shaft 133 by screws.
  • the shaft 133 extends through the pot shaft to the exterior of the pot 30 and is operatively coupled to the crank linkage 142.
  • the motor 141 drives the crank link mechanism 142 through the gear transmission mechanism, so that the scraping member 134 can reciprocate linearly along the rotation axis direction of the pot body 130.
  • the configuration of the other portions of the cooking system in the present embodiment is the same as that of the first embodiment, and the description of the same portions is omitted here. Next, a working process of the cooking system of the present embodiment will be described in conjunction with a preferred cooking process.
  • the control device executes a cooking program, and outputs an angle control command to the angle adjusting device according to the cooking program, adjusting an angle between a rotation axis of the pot body 130 and a horizontal plane to about 10 degrees, and the pot body 130 is tilted in a state in which the pot mouth is upward; Further, the control device outputs a rotation speed control command to the rotation driving device in accordance with the cooking program, and controls the pan 130 to rotate at a critical rotation speed of about 0.4 times. At this time, the user puts the cooking material into the pot body 130 according to the feeding instruction issued by the control device, and closes the gate after the feeding is completed.
  • the angle adjusting device adjusts the rotation axis of the pot body 130 to be substantially horizontal; while adjusting the inclination angle of the pot body 130, the rotation driving device increases the rotation speed of the pot body 130 to a critical speed of about 1.3 times. .
  • the cooking materials are almost entirely adhered and evenly distributed on almost the entire inner wall of the pot body 130, and rotate synchronously with the pot body 130. During this process, the cooking material is in a distributed heated state and can be heated quickly and evenly.
  • the angle adjusting device adjusts the angle between the rotation axis of the pot body 130 and the horizontal plane to about 5 degrees, and the pot body 130 is inclined with the pot mouth upward; While the tilt angle is 130, the rotary drive adjusts the rotational speed of the pot 130 to a critical speed of approximately 0.9 times.
  • the cooking material basically falls within the range of 120 to 180 degrees as the pot body rotates, and the fallen cooking material is rotated again under the driving of the pot body 130 and the rib 132, thereby realizing the cooking material.
  • the scraping member 134 is controlled to reciprocate to further enhance the frying effect and to remove cooking material that may adhere to the pan 30.
  • the pot body 230 is provided with a scraping member 231 which is expandable and contractable in the radial direction thereof, and the scraping member 231 is located at both longitudinal ends of the pot body 230 along the rotation axis direction of the pot body 230.
  • the portions extend continuously between the ends, and one end thereof away from the mouth of the pot is fixedly coupled to the sliding rod 232.
  • the slide bar 232 is slidably mounted on the mount 233, and the mount 233 is fixedly mounted in the pot body 230.
  • the longitudinal end of the sliding rod 232 abuts against the cam 243, and the cam 243 is connected to the gear transmission mechanism 242 via a rotating shaft passing through the rotating shaft of the pot body.
  • the motor 241 drives the cam 243 to rotate by the gear transmission mechanism 242, so that the scraping member 231 is along the pot body.
  • the scraping member 231 In the extended state, the scraping member 231 is closely adjacent to the inner wall of the pot body 230 at the highest point of the rotation locus of the pot body, and in the retracted state, the scraping member 231 is away from the inner wall of the pot body 230.
  • the configuration of the other portions of the cooking system in the present embodiment is the same as that of the first embodiment, and the description of the same portions is omitted here.
  • the cooking program is executed, and the angle control command is output to the angle adjusting device according to the cooking program, the angle between the rotation axis of the pot body 230 and the horizontal plane is adjusted to be about 15 degrees, and the pot body 230 is tilted in a state in which the pot mouth is upward;
  • the rotation speed control command is output to the rotary driving device according to the cooking program, and the pot body 230 is controlled to rotate at a critical speed of about 0.7 times. At this time, the cooking material is placed in the pot body 230.
  • the angle adjusting device adjusts the rotation axis of the pot body 230 to be substantially horizontal; while adjusting the inclination angle of the pot body 230, the rotation driving device increases the rotation speed of the pot body 230 to a critical speed of about 1.1 times. .
  • the scraping member 231 is controlled to be in a retracted state, and under the action of the centrifugal force, the cooking material is almost completely adhered and uniformly distributed on almost the entire inner wall of the pot body 230, and is synchronously rotated with the pot body 230. During this process, the cooking material is in a distributed heated state and can be heated quickly and evenly.
  • the angle adjusting device adjusts the angle between the rotation axis of the pot body 230 and the horizontal plane to about 10 degrees, and the pot body 230 is inclined with the pot mouth upward;
  • the scraping member 231 is controlled to move to the extended state.
  • the scraping member 231 applies resistance to the cooking material to scrape it off from the pot body 230, and the fallen cooking material is again attached to the pot body 230 by the centrifugal force and rotates with the pot body, thereby achieving cooking.
  • the material continues to stir fry.
  • a scraping member 331 is fixedly disposed in the pot body 330, and the scraping member 331 is located between the longitudinal ends of the pot body 330 along the rotation axis direction of the pot body 330. It extends continuously and is roughly fixed at the highest point of the rotation track of the pot.
  • One end of the scraping member 331 away from the mouth of the pot is fixedly connected with the connecting member 332, and the connecting member 332 is fixed to a fixed shaft, and the fixing shaft passes through the rotating shaft of the pot body and is fixedly connected with the pot body bracket.
  • a cooking program is executed, and an angle control command is outputted to the angle adjusting device according to the cooking program, the angle between the rotation axis of the pot body 330 and the horizontal plane is adjusted to be about 8 degrees, and the pot body 330 is tilted in a state in which the pot mouth is upward;
  • the rotational speed control command is output to the rotary drive according to the cooking program, and the pot body 330 is controlled to rotate at a critical speed of about 0.4 times. At this time, the cooking material is placed in the pot body 330.
  • the angle adjusting device adjusts the angle between the rotation axis of the pot body 330 and the horizontal plane. It is about 5 degrees; while adjusting the inclination angle of the pan 330, the rotary drive increases the rotational speed of the pan 330 to 1.1 times the critical speed. At this time, the cooking material adheres to the pot body under the action of the centrifugal force and rotates to the scraping member 331 with the pot body 330, and is scraped off by the scraping member 331, and the fallen cooking material will rotate again with the pot body 330. This process is repeated until the dishes are cooked.
  • FIG. 10 schematically shows the pot body 430 and the pot lid 460 of the present embodiment.
  • the pot body 430 has a tapered feature 431 at one end of the pot mouth, and the tapered feature 431 is inclined toward the rotation axis of the pot body 430 in the direction from the inside of the pot body to the pot mouth; the pot body and the pot mouth
  • the opposite end has a tapered feature 432 that is angled toward the axis of rotation of the pot 430 in a direction directed from the pot to the interior of the pot.
  • the tapered feature 432 can appropriately push the cooking material toward the pot mouth, so that the cooking material has a more uniform distribution in the longitudinal direction of the pot body and improves the surface utilization of the pot body.
  • Fig. 11 schematically shows a pot body 530 and a lid 560 of the present embodiment.
  • the pot body 530 has a conical pot opening 532 which is outwardly expanded in the radial direction thereof.
  • the end of the pot body 530 opposite to the pot opening 532 has a tapered feature 531 at the mouth 532.
  • the tapered feature 531 is inclined toward the axis of rotation of the pot body 530.
  • a side of the lid 560 facing the mouth 532 is formed with a tapered surface 561 that cooperates with the mouth 532.
  • the tapered surface 561 is inclined toward the axis of rotation of the pot 530 in the direction from the lid 560 to the mouth 532.
  • the configuration of the other portions of the cooking system in the present embodiment is the same as that of the first embodiment, and the description of the same portions is omitted here.
  • the difference between the embodiment and the second embodiment is that the manner of realizing the stir-frying is different.
  • the embodiment adopts the following stir-frying method: controlling the rotation of the pot body at a rotation speed greater than or equal to the critical speed, and controlling the scraping member to perform a reciprocating linear motion. The cooking material is separated from the pot body under the action of the scraping member, thereby achieving stir frying.
  • the difference between this embodiment and the second embodiment is that the inner circumference of the cross section of the pot body is formed into a positive eight-deformation, and the inner wall of the pot has no ribs.
  • the present embodiment differs from the above embodiment in that the gas heating apparatus of the present embodiment heats about two-thirds of the outer peripheral surface of the pot in the longitudinal direction of the pot.
  • the control device can control the pot body to rotate at a speed greater than or equal to the critical speed according to the speed control command (first mode), which has the advantage of being able to rapidly heat the cooking material; the control device can also be The speed control command controls the pot body to rotate at a speed less than the critical speed and causes the cooking material to substantially fall with the pot body rotating to a range of 90 degrees to 180 degrees, preferably 90 degrees to 135 degrees (second mode), The material is fully heated under conditions that ensure uniformity of the material.
  • first mode the speed control command
  • the speed control command controls the pot body to rotate at a speed less than the critical speed and causes the cooking material to substantially fall with the pot body rotating to a range of 90 degrees to 180 degrees, preferably 90 degrees to 135 degrees (second mode)
  • the material is fully heated under conditions that ensure uniformity of the material.
  • control device may control the rotation of the pot body in the order of the first mode-the second mode, or control the rotation of the pot body in the order of the second mode-the first mode; wherein, the first mode and the second mode The pattern can be executed one or more times separately until cooking is complete.
  • the execution time of the first mode can be controlled to be 5 to 60 seconds, preferably 10 to 45 seconds, more preferably 15 to 30 seconds. . If it is too short, the heating effect is not good, and the material is not easy to mature; if the time is too long, the material is likely to generate more water and affect the cooking quality.

Abstract

本发明提供了一种烹调系统，包括：锅体支架；桶状锅体，可旋转地设置在锅体支架上，用于容纳烹调物料；用于驱动锅体旋转的旋转驱动装置；角度调节装置，与锅体和/或锅体支架连接，用于调节锅体旋转轴线的倾斜角度；用于对锅体和/或锅体中物料进行加热的加热装置；运算处理器；指令输入装置；以及控制装置，其中，控制装置能根据转速控制指令控制锅体在第一模式下以大于或等于临界转速的第一转速旋转，使得烹调物料附着在锅体上并随锅体作旋转运动。其中，临界转速是指能使烹调物料附着在锅体上并随锅体作圆周运动的最低转速。本发明的烹调系统不仅可以实现对烹调物料的快速、均匀加热，而且能有效地提高烹调容量。

Description

烹调系统 技术领域
本发明涉及一种烹调系统；更具体地讲，本发明涉及一种用于炒菜的烹调系统。
背景技术
炒菜是将烹调物料在锅中炒熟的过程，其主要特点是要求热锅快炒，使烹调物料被快速、均匀加热，以达到脆、嫩、鲜、香的效果。目前，人们已经研发出了能够替代或减少手工操作，并具有炒菜功能的自动/半自动烹调系统。
中国专利200810029877.8公开了一种烹调设备，其包括支架、设置在支架上的锅体，以及设置在支架上的旋转机构和翻转机构；锅体为桶状或球状锅体，其端部设有开口，内部设有起搅拌作用的搅拌机构；旋转机构与锅体相连，带动锅体沿其旋转轴线旋转；翻转机构与锅体相连，带动锅体沿翻转轴线在支架上转动；当烹调设备处于工作状态时，锅体的旋转轴线与水平面的角度为0度至60度。该烹调设备中的锅体具有两个自由度，可分别实现旋转和翻转，从而达到自动翻炒和自动出菜的目的。
中国专利申请201210575195.3公开了一种双向自动翻炒锅，包括锅体、锅盖、变频电机、内旋转轴、支承座、翻炒叉、外旋转轴、翻炒叶片、开关。其中，锅体、锅盖两部分构成一个平置的圆柱体；变频电机带有高中低三个档位按钮，带动旋转轴转动；旋转轴水平放置在锅体中心位置，由支承座在两端支撑；支承座，支撑锅体、旋转轴和安装加热装置；翻炒叉垂直于旋转轴放置在锅体中央位置，端部有不同尺寸的叉齿；翻炒叶片上端部为方形；开关安放在锅体上，调节锅体的工作状态。当菜肴进入锅体后，由电机分别带动锅体、翻炒叶片、翻转叉做360°圆周运动，菜肴在锅体内不断的进行翻转，进行菜肴的加工，通过调节电机的频率来调节翻炒的频率，最终完成菜肴的加工。
在利用以上烹调设备进行烹调的过程中，如图12所示，虽然锅体30旋转时会带动烹调物料30’在锅内翻转，但烹调物料仍基本上在锅体底部呈堆积式分布，仅有较少部分的烹调物料与锅体直接接触，烹调物料与锅体之间的接触面积不到锅体内壁表面积的40％，因此只能对烹调物料进行堆积式加热，同时，烹调物料之间以及烹调物料与锅体之间仅以较小的作用力相互接触，热阻大，导致热量难以传导至远离锅体内壁的烹调物料，使得烹调物料受热不均，加热 和烹调效率较低。虽然其中利用搅拌机构对烹调物料进行搅拌以期增加锅内不同位置的物料和物料各表面与锅体接触的机会，但搅拌机构并不能消除物料的堆积状态，且难以对堆积物料的芯部进行有效翻炒，进而无法有效地改善烹调物料受热不均和加热效率低下的不足。并且，利用搅拌机构进行搅拌还会使得烹调物料受到较大的挤压外力，难以保持原料形状的完整，无法满足中式菜肴对“形”的要求。另外，为了满足热锅快炒的要求，在以上烹调设备中要求将锅体设计得较大，以增加烹调物料与锅体之间的接触面积，提高加热效率，而这又导致烹调设备存在体积庞大的不足。否则，为保证所烹制菜肴的质量和口感，其每次只能烹炒较少的烹调物料。
发明内容
针对现有技术的不足，本发明的目的在于提供一种烹调系统，其不仅可实现对烹调物料的快速、均匀加热，而且能有效地提高烹调容量。
为了实现上述发明目的，本发明提供了一种烹调系统，其包括：锅体支架；桶状锅体，可旋转地设置在锅体支架上，用于容纳烹调物料；旋转驱动装置，与锅体连接，用于驱动锅体绕其旋转轴线旋转；角度调节装置，与锅体和/或锅体支架连接，用于调节锅体旋转轴线的倾斜角度；加热装置，用于对锅体和/或锅体中物料进行加热；以及运算处理器、指令输入装置。其中，该烹调系统进一步包括控制装置，其能根据转速控制指令控制锅体在第一模式下以大于或等于临界转速(此处为角速度)的第一转速旋转，使得烹调物料附着在锅体上并随锅体作旋转运动。其中，所谓的临界转速是指能使烹调物料附着在锅体上并随锅体作圆周运动的最低转速。
本发明中，所谓锅体的旋转轴线，是指大致通过锅体各横截面内周的几何中心的连接线。锅体横截面的内周通常成型为圆形或多边形，在锅体横截面的内周为圆形时，其几何中心为其圆心；在锅体横截面的内周为正多边形时，其几何中心为其内切圆或外接圆的圆心。
本发明中，第一模式又可称之为贴锅加热模式，其是指在该模式下大部分的烹调物料处于附着在锅体上并随锅体同步旋转的状态。实用中，优选的是在第一模式下几乎全部的烹调物料都处于附着在锅体上并随锅体同步旋转的状态。本发明中，烹调物料附着在锅体上并不是指附着在锅体上的所有烹调物料都与锅体直接接触，而是指烹调物料在锅体的内壁上形成一定厚度的烹调物料层，其中仅仅位于烹调物料层外侧的烹调物料与锅体直接接触。
本发明中，运算处理器可以是处理器、印刷电路板、芯片等等，用于烹调程序的执行和/或指令的处理等。指令输入装置是指向烹调系统输入数据和信息的设备，其用于烹调系统本身与用户或其他设备进行通信，也用于烹调系统本身内部的通信，其可以是键盘、鼠标、摄像头、扫描仪、光笔、手写输入板、语音输入装置、接口例如英特网接口等，其可以是数值型的数据，也可以是各种非数值型的数据，如图形、图像、声音等。转速控制指令可以由烹调程序输出或者由其它方式设定或设置。例如，可以通过烹调系统的输入设备输入。控制装置是烹调系统中的装置或组件，其功能之一是能根据转速控制指令控制锅体以某一转速旋转。本发明中，烹调程序可以存储在烹调系统的存储装置内，也可由烹调系统外部输入。例如，烹调程序存储在云服务器中，烹调系统在工作时从云服务器中调取烹调程序。
本发明中，锅体在第一模式下的第一转速既可以是恒定值，也可以是阶段变化或连续变化的变化值，只要其不低于临界转速即可。需要指出的是，临界转速并不是一个固定的数值，而是根据锅体的内径、锅体旋转轴线的倾斜角度、烹调物料的特性(例如粘性、形状)、烹调物料的多少等因素的不同而发生变化。一个明显的例子是，烹调物料较多时的临界转速要高于烹调物料较少时的临界转速，这是由于远离锅体内壁的烹调物料的旋转半径较接近锅体内壁的烹调物料要小，因而要使远离锅体内壁的烹调物料随锅体同步旋转，就需要其具有比靠近锅体内壁的烹调物料具有更高的转速，以提供更大的离心力。在实际烹调过程中，为了达到更佳的加热和烹调效果，优选使得包括远离锅体内壁的烹调在内的大部分烹调物料，更优选的是使得几乎全部烹调物料都处于附着在锅体上并随锅体同步旋转的状态，因而烹调物料较多时的临界转速要高于烹调物料较少时的临界转速。也就是说，本发明的关键在于控制烹调物料转速的平方与烹调物料旋转半径的乘积(在锅体旋转半径一定时，反映为锅体转速)大于某一数值(在锅体旋转半径一定时，反映为锅体的临界转速)，即控制烹调物料所受到的离心力能够克服其重力，使得烹调物料可在离心力作用下附着在锅体上并随其作同步旋转运动。
本发明的烹调系统中，一方面，锅体在第一模式下以不低于临界转速的第一转速旋转，可以使大部分甚至是几乎全部的烹调物料以较为均匀的厚度附着至锅体的几乎整个内壁并随锅体同步旋转，其覆盖面积可达锅体内壁总表面积的90％或以上，充分利用了锅体加热面积，使热量可以快速地传导至几乎所有的烹调物料，从而为提高加热效率和烹调产率奠定了基础；而传统的中式炒菜锅， 不仅锅体本身体积受限，而且锅体内壁的有效利用面积一般不超过50％。另一方面，在离心力的作用下，烹调物料之间以及烹调物料与锅体内壁之间紧密接触，这可进一步增大其相互之间的传热面积，同时减小传热距离和热阻，提高传热效率，也进一步为提高产率奠定了基础。由此，本发明的烹调系统不仅可对烹调物料进行分布式加热，并且传热过程迅速，具有可对烹调物料进行快速、均匀加热的优点。另外，由于锅体的表面积被有效利用，因此本发明的烹调系统具有比现有烹调设备更大的烹调容量，在保持锅体体积不变的情况下，其烹调容量可以达到现有烹调设备的2到3倍，从而非常适于大批量生产菜品，特别适合饭厅、食堂、饭店等高峰用餐场合。
根据本发明的一优选实施方式，在第一模式下，控制装置首先控制锅体以等于或者稍大于临界转速的转速旋转，使得烹调物料基本上在锅体内壁均匀分布，然后提升锅体的转速至一更高值，以进一步增大烹调物料之间以及烹调物料与锅体内壁之间的接触力，使烹调物料之间以及烹调物料和锅体之间更密实地贴合，从而进一步减小热阻，提高加热效率，并使烹调物料的受热更加均匀。例如，首先控制锅体以大约1.0至1.1倍或1.0至1.3倍的临界转速旋转预定时间，然后将锅体的转速提升至1.3至2.0倍或1.5至2.0倍的临界转速。
根据本发明的一种具体实施方式，锅体内设置有可在锅体以第一转速旋时对烹调物料进行搅拌的搅拌机构；该搅拌机构与锅体可相对转动地设置；该搅拌机构包括与锅体内壁相配合并用于使烹调物料与锅体相分离的搅拌件，该搅拌件构造为在锅体的两个纵向端部之间连续或者间断地延伸。
上述技术方案中，搅拌件与锅体内壁之间的间隙可以为0.1毫米至5.0毫米，优选为0.1毫米至3.0毫米，更优选为0.1毫米至1.0毫米；搅拌件的高度可以为0.5厘米至5.0厘米，优选为1.0厘米至3.0厘米。优选地，搅拌件与锅体内壁接触或接近的表面为弹性面，以防止机械部件的卡死。例如，搅拌件可以是表层附有特氟隆的钢制件。
上述技术方案中，当锅体以第一转速旋转时，控制搅拌机构与锅体不同步旋转，并控制搅拌件对烹调物料施加适当阻力，则搅拌件使得烹调物料与锅体相分离，从而对烹调物料进行搅拌以实现翻炒。
优选地，上述搅拌件的数量为2-9个，该2-9个搅拌件在锅体内呈环状阵列分布。设置多个搅拌件的好处不仅在于可以实现更佳的搅拌效果，而且在于其可以在第一模式的非搅拌状态下促进烹调物料在锅体的几乎整个内壁作均匀 分布，尤其是对于粒状烹调物料来说，由于其较难在锅体的带动下随锅体旋转，因而通常需要较多的搅拌件。
根据本发明的另一具体实施方式，搅拌机构包括可沿锅体径向伸缩的搅拌件，在伸出状态下，搅拌件在锅体旋转轨迹的上半周靠近锅体内壁，在缩回状态下，搅拌件远离锅体内壁。在该实施方式中，当锅体以大于或等于临界转速的速度旋转时，若控制搅拌件处于伸出状态，则搅拌件可对烹调物料施加阻力，使得烹调物料与锅体相分离，从而对烹调物料进行搅拌以实现翻炒；若控制搅拌件处于缩回状态，则烹调物料可附着在锅体的几乎整个内壁并随锅体同步旋转。也就是说，在该实施方式中，即使锅体以大于或等于临界转速的速度旋转时，也可以利用搅拌机构对烹调物料进行翻炒。其中，优选的是，搅拌件在锅体旋转轨迹的最高点或接近于该最高点的位置处靠近锅体内壁，以达到更佳的翻炒效果，并可在翻炒时尽量充分地利用锅体的加热面积。
根据本发明的另一具体实施方式，搅拌机构固定地设置在锅体内，搅拌件在锅体旋转轨迹的上半周与锅体内壁相配合。其中，优选的是，搅拌件在锅体旋转轨迹的最高点或接近于该最高点的位置处与锅体内壁相配合。当锅体以大于或等于临界转速的速度旋转时，搅拌件可对烹调物料施加阻力，使得烹调物料与锅体相分离，从而对烹调物料进行搅拌以实现翻炒。
根据本发明的另一具体实施方式，搅拌机构设置为可沿锅体的旋转轴线作往复直线运动。其中，搅拌件既可以在锅体的整个周向上设置(例如采用圆环形搅拌件)，也可以仅在锅体的部分周向上设置(例如采用扇环形搅拌件)。在搅拌机构往复运动的过程中，搅拌件使烹调物料与锅体相分离，以对烹调物料进行混合或翻炒，并清除粘着在锅体内壁的烹调物料。需要注意的是，当搅拌件仅在锅体的部分周向上设置时，在搅拌机构往复运动的过程中，优选控制搅拌机构同时与锅体相对转动，从而能对附着在锅体内壁上的几乎全部烹调物料进行搅拌。
根据本发明的另一具体实施方式，上述的加热装置为间接加热装置和/或气态加热装置；其中，该间接加热装置用于从锅体外部对锅体进行加热，该气态加热装置用于向锅体内喷射气态加热介质，以对烹调物料进行直接加热；并且其中，锅体支架上可开合地设置有用于密闭锅体的锅口的密闭装置，其阻挡气流从锅体内部外泄，使得一段时间内进入锅体内部的气流量大于溢出锅体内部的气流量，从而锅体内的压力大于外部环境的压力。
需要说明的是，密闭装置可以并非完全密封锅体的锅口。作为一种实施方式，密闭装置可以是可开合地设置在锅体的锅口位置处的锅盖，锅盖在闭合状态下可阻挡气态加热介质从锅体内部外泄，以对锅体进行相对密封。
上述技术方案中，密闭装置使得锅体内的压力大于外部环境的压力，因而气态加热介质可以充分进入烹调物料之间的间隙，增大与烹调物料的接触面积，并减少烹调过程中的热量损失，从而提高加热和烹调效率。
更优选地，密闭装置上设置有进气口，气态加热装置通过该进气口向锅体内喷射气态加热介质；和/或密闭装置上设置有口径可调和/或可开闭的排气口。
上述技术方案中，考虑到气态加热介质向上流动的特性，优选地是，进气口设置在密闭装置上靠近其下部的位置，以使气态加热介质在锅体内具有更长的流动路径，与烹调物料保持更长的接触时间。
上述技术方案中，锅体内的水汽和油烟可以基本上由排气口排出至后续处理装置，不仅净化烹调环境，还可以对水汽和油烟的热量进行再利用；并且，由于排气口是口径是可调和/或可开闭的，因而能通过调节排气口的口径或开合状态控制锅体的内部压力。
作为另一优选实施方式，上述烹调系统进一步包括用于检测锅体内湿度的传感器，烹调系统根据所测量到的湿度与设定的湿度比对的结果，对气态加热介质的流量、压力和/或流速进行控制或调节。其中，更优选的是，烹调系统进一步包括用于检测锅体内温度的温度传感器，烹调系统根据所测量到的温度与烹调程序设定的温度比对的结果，对气态加热介质的温度和/或间接加热装置的加热强度进行控制或调节。
烹调过程中，烹调物料大多会蒸发出一定量的水汽，当水汽的量使得锅体内的湿度过大时，就会导致烹调效果的降低。因此，需要将水汽快速排出，以将锅体内的湿度降低至适当范围。在201420058033.7号专利中，利用烹调程序对热风加热装置的风量、风压和/或风速进行控制或调节，但由于烹调程序是预先设定的，而实际烹调过程中锅体内的环境状态变化千差万别，例如烹调物料的量和/或特性不同时，烹调环境的变化也相应不同，因此利用烹调程序对热风加热装置的风量、风压和/或风速进行控制或调节的方式并不能准确地控制锅体内的湿度。在本发明的烹调系统中，利用湿度传感器来动态地检测锅体内的湿度，并根据检测结果来对气态加热介质的流量、压力和/或流速进行控制或调节，就可以在各种条件下实现对锅体内湿度的准确控制，提高烹调质量。
上述技术方案中，间接加热装置优选构造为在锅体的纵向上对至少一半的锅体外周面进行加热，这种构造与烹调物料在锅体内的分散状态和锅体的旋转相互配合，使得间接加热装置可同时在锅体在纵向和周向上对烹调物料进行分布式加热，从而烹调物料的受热更为快速、均匀。其中，更优选的是，间接加热装置构造为在锅体的纵向上对至少三分之二的锅体外周面进行加热，以进一步使烹调物料快速、均匀受热。
本发明中，间接加热装置通常是电磁加热装置或者燃烧加热装置，这些加热装置通常具有较大的加热功率，可以很好地满足热锅快炒的要求；气态加热装置可以是热风加热装置，其既可以实现烹调物料的快速、均匀受热，提高烹调速度，又可以提升菜肴的质量和口感。
本发明的烹调系统还可以包括红外或光波等辐射加热装置、或者过热水蒸汽加热装置，这些加热装置与气态加热装置一样，均是用于对烹调物料进行直接加热，因而可以称之为直接加热装置。
通常，间接加热装置在一次烹调过程中大部分时间都在加热(多数情况下会全程加热)、为烹调过程提供大部分热量，直接加热装置在一次烹调过程中阶段性使用(多数情况下在烹调初始阶段使用，使烹调物料表面快速成熟，以锁住物料内部水分和其他营养成分)、为烹调过程提供小部分热量。
在本发明的一优选实施方式中，利用燃烧或电磁加热装置从锅体外部对锅体进行加热，利用热风加热装置向锅体内喷射热风以对烹调物料进行直接加热。其中，热风加热装置的热风温度优选控制为100℃至400℃，更优选地是控制为200℃至300℃，以达到较佳的加热和烹调效果。
采用热风对烹调物料进行直接加热具有如下优点：首先，热风可以使烹调物料的表面快速地达到一定的成熟程度，以锁住物料内部水分和其他营养成分，从而改善菜肴的质量和口感；其次，热风可以快速地带走烹调物料中蒸发出的水汽，以控制锅体内部具有适当的湿度，达到较好的烹调效果；最后，热风加热还可以提高加热和烹调效率。
在201420058033.7号专利中，虽然同样采用了包括热风加热装置在内的双热源进行加热，但由于其中的烹调物料在锅体内呈堆积式分布，因此热风与烹调物料之间的接触面积较小，基本上只能对堆积物料的表面进行加热，实际上所能起到的加热作用仍存在需要提高之处。在本发明中，由于烹调物料可均匀分布在锅体内壁，因此减少了热风对锅体内壁的加热，并极大地提高了热风与 烹调物料之间的接触面积，进而明显地改善了加热和烹调效果。
另外，本发明人意料之外地发现，利用本发明中具有双热源的烹调系统所烹制的菜肴(例如土豆丝)具有令人愉悦的香味和更甜的口感，这可能是由于本发明的烹调系统具有更好的加热效果，能够促进烹调物料中美拉德效应的发生，生成了糖类物质和具有特殊香味的气体物质所致。而采用201420058033.7号专利的双热源烹调设备进行烹调，可能是由于其中热风的加热效果欠佳，并没有发现其具有此种意料之外的烹调效果。
本发明中，不仅可以利用搅拌机构来实现对烹调物料的翻炒或混合，而且也可以通过锅体本身的旋转来实现对烹调物料的翻炒或混合。并且，利用锅体本身的旋转和搅拌机构共同来进行翻炒，通常可以实现更佳的翻炒或混合效果。
根据本发明的一种具体实施方式，控制装置控制锅体在第二模式下以小于临界转速的第二转速旋转，使得烹调物料在锅体的带动下旋转上升后下落。其中，第二模式又可称之为翻炒模式或混合模式，其是指在该模式下烹调物料处于被翻炒或混合的状态。本发明中，第二转速既可以是恒定值，也可以是阶段变化或连续变化的变化值。例如，第二转速可以是0.6至0.95倍、0.7至0.95倍或0.8至0.95倍的临界转速。其中，第二转速的取值越大，烹调物料的下落位置越高，翻炒或混合效果越好。
具体而言，优选的是，控制烹调物料基本上随锅体旋转至90度到180度的范围内下落，更优选的是，控制烹调物料基本上随锅体旋转至135度到180度的范围内下落。本发明中，烹调物料的旋转角度采用如下的角度坐标：以锅体横截面内周的几何中心为坐标中心，以锅体旋转轨迹的最低点为零点，以锅体的旋转方向为正方向。
需要指出的是，与锅体内壁距离不同的烹调物料所受到的离心力是不同的，因而与锅体内壁距离不同的烹调物料通常也具有不同的下落角度。例如，靠近锅体内壁的烹调物料通常比远离锅体内壁的烹调物料具有更大的下落角度。也就是说，烹调物料的下落是在某一个角度范围内发生，而不是仅在某一个确定的角度位置处发生。并且，由于下落后的烹调物料会在锅体的带动下再次旋转上升，因而烹调物料的下落是一个循环并持续发生的过程。
以上技术方案的优点在于，翻炒或混合过程中烹调物料在惯性作用下具有抛物线形的下落轨迹，下落后的大部分烹调物料会在较大范围内再次附着在锅体上，并在锅体带动下旋转上升，而不是堆积在锅体底部的烹调物料之上，因 而烹调物料与锅体内壁之间仍然具有较大的接触面积和较长的接触时间，使得此时烹调物料仍然能够较为快速、均匀地受热。另外，以上技术方案的优点还在于烹调物料的翻炒或混合非常充分，并使得烹调物料在翻炒或混合过程中较少受到挤压外力的作用，易保持原料形状的完整，从而达到色、香、味、形俱佳的烹调效果。进一步地，烹调物料作抛物线运动，还可促使物料表面因加热而产生的水汽散发，保证物料具有干、香等“炒”的特征。如果水汽不能及时散发，则会使物料变的松、软，而失去相应的特征。
与此相反，在利用现有技术的烹调设备进行烹调时，如果锅体内单次烹饪的物料较多，则物料因堆积严重而在锅体旋转时主要作翻滚运动，这种运动方式不能达到上述方案中物料作抛物线运动所实现的效果，既无法满足烹饪对于物料混合均匀性、受热均匀性的要求，也无法及时散发出物料表面的水汽。
本发明中，当锅体在第二模式下以小于临界转速的第二转速旋转时，控制装置同样可以控制搅拌机构相对于锅体转动或移动，以利用搅拌机构对烹调物料进行搅拌，进一步提高翻炒效果，并减少或防止可能的物料粘锅。
本发明中，对锅体在投料时的转速不作要求，可以在锅体处于静止状态或以任何转速旋转时进行投料。其中，优选地是，在第二模式下进行投料，以使得入锅物料首先被翻炒或混合。对于某些粘性物料，例如上浆肉类来说，在第二模式下投料可以解决或减少物料团聚的问题，这是因为粘性物料在入锅后的翻炒过程中被充分打散，同时表面被加热并熟化，使得其粘性降低，从而不能或不易团聚。另外，由于烹调物料通常是多次或多批地投放至锅体内的，因而在第二模式下投料可以使烹调物料混合均匀，所烹制的菜肴更加入味。
本发明的烹调系统中，优选地是，在第一模式下，锅体的旋转轴线基本上处于水平状态。这样的好处在于，一方面，烹调物料可以快速、容易地在锅体的几乎整个内壁作均匀分布；另一方面，烹调物料附着至锅体后基本上与锅体保持相对静止状态，便于对加热和烹调过程进行控制。与此相对的是，若控制锅体的旋转轴线基本上处于垂直状态，那么，要使烹调物料在锅体的几乎整个内壁上作均匀分布，则必须使烹调物料在随锅体转动的同时相对于锅体作向上运动，这不仅实现难度大，要求锅体内壁具有更为复杂的结构，而且难以对加热和烹调过程进行控制。
根据本发明的另一优选实施方式，在第二模式下，锅体的旋转轴线与水平面的夹角大于0度、小于20度，且锅体以锅口向上的状态倾斜。其中，更优选 的是，锅体的旋转轴线与水平面的夹角大于5度、小于15度，进一步优选的是大于5度、小于10度。在对烹调物料进行翻炒或混合的过程中，如果锅体处于水平状态的话，则由于烹调物料在下落过程中相互之间可能发生碰撞，因而可能有小部分的烹调物料会朝锅口运动并落至锅体之外，这不仅造成物料浪费，而且导致需要频繁地进行清洁。此时，控制锅体处于上倾状态，可以有效地减少或防止翻炒过程中物料外溢的问题。但是，锅体的上倾角度也不宜过大，否则烹调物料就会在锅体的后部过度堆积，降低翻炒效果，并使锅体前部的加热面积难以得到有效利用。另外，烹调物料通常都是被投放在靠近锅体的锅口位置处，在第二模式下控制锅体具有适当的上倾角度，就可以使得投放至锅体内的烹调物料朝锅体后部适当运动，避免烹调物料在锅体前部发生堆积，从而提高烹调容量。
本发明中，靠近锅口位置处的锅体内周面可以形成为第一倾斜面，在由锅体内部指向锅口的方向上，第一倾斜面朝锅体的旋转轴线倾斜。其中，第一倾斜面既可以是锥状倾斜面，也可以是弧状倾斜面。如上所述，在对烹调物料进行翻炒或混合的过程中，可能会产生烹调物料落至锅体外部的问题，虽然可以通过使锅体具有一定的上倾角度来预防或者减少该问题的产生，但锅体上倾一方面可能会导致烹调物料在锅体后部过度聚集，另一方面会导致锅体在其纵向上的不同部分与加热装置之间具有不同的距离，使得锅体在其纵向上受热不均，进而导致烹调物料受热不均。本发明中，由于第一倾斜面的设置可以防止或减少烹调物料的外溢，因而可以在锅体具有较小的上倾角度，甚至是处于水平的状态下对烹调物料进行翻炒或混合，这就使得烹调物料在锅体纵向上的分布和受热更为均匀。
本发明中，与锅口相对一端的锅体内周面可以形成为第二倾斜面，在由锅口指向锅体内部的方向上，第二倾斜面朝锅体的旋转轴线倾斜。其中，第二倾斜面既可以是锥状倾斜面，也可以是弧状倾斜面。如前所述，由于在投料和翻炒过程中锅体通常具有一定的上倾角度，因而位于锅体后部的烹调物料的厚度通常大于位于锅体前部的烹调物料的厚度，即使烹调物料附着在锅体上后也同样如此。本发明中，第二倾斜面的设置可以降低位于锅体后部的物料厚度，使得烹调物料在锅体的纵向上具有更为均匀的分布，其受热也就更为均匀。
本发明中，优选的是，锅盖在其面对锅口的一侧形成有与锅口相配合的第三倾斜面，在由锅口指向锅盖的方向上，第三倾斜面朝向锅体的旋转轴线倾斜。 其中，第三倾斜面既可以是锥状倾斜面，也可以是弧状倾斜面。这样的好处在于，在烹调过程中，即使烹调物料可能向锅口方向下落，也会落在第三倾斜面上，并在第三倾斜面的引导下再次滑入锅体内。
在本发明的另一具体实施方式中，锅盖上还设置有可开闭的投料漏斗，这样不仅便于向锅体内投放烹调物料，还可以在烹调过程中使锅体始终保持相对密封状态。本发明中，既可以采用手动投料方式，也可以利用自动投料装置进行自动投料。
需要说明的是，虽然本发明的烹调系统主要适用于烹调菜肴，尤其是烹调中式菜肴，但其同样可以用于对例如茶叶、药材、瓜子、花生、豆类等等各种需要进行加热处理的物料进行烹调。
为了更清楚地阐述本发明的目的、技术方案及优点，下面结合附图和具体实施方式对本发明做进一步的详细说明。各个附图中，相同的附图标记具有相同的含义。
附图说明
图1是本发明烹调系统实施例1的整体结构图，其中锅盖处于打开状态；
图2是本发明烹调系统实施例1在第一状态下的整体结构图；
图3是本发明烹调系统实施例1在第二状态下的整体结构图；
图4是表示本发明烹调系统实施例1处于第一工作状态时，锅体内物料的分布及运动轨迹的示意图；
图5是表示本发明烹调系统实施例1处于第二工作状态时，锅体内物料的分布及运动轨迹的示意图；
图6是本发明烹调系统实施例2中锅体和锅体支架部分的立体图；
图7是本发明烹调系统实施例2中锅体部分在其纵向上的立体剖视图；
图8是本发明烹调系统实施例3中锅体部分在其纵向上的立体剖视图；
图9是本发明烹调系统实施例4中锅体部分在其纵向上的立体剖视图；
图10是本发明烹调系统实施例5中锅体部分在其纵向上的立体剖视图；
图11是本发明烹调系统实施例6中锅体部分在其纵向上的立体剖视图；
图12是表示现有烹调设备处于工作状态时，锅体内物料的分布及运动轨迹的示意图。
具体实施方式
实施方式1
如图1-2所示，本实施方式的烹调系统1包括运算处理器、指令输入装置、控制装置(图中未示出)、主体支架10、可转动地设置在主体支架10上的锅体支架20、可旋转地设置在锅体支架20上的锅体30、设置在主体支架20上的角度调节装置40、设置在锅体支架20上的旋转驱动装置50、可开合地设置在锅体支架20上的锅盖60、设置在锅盖60上的热风加热装置70、设置在锅体30的下方并对锅体30进行加热的燃气加热装置80、以及出菜装置90。
锅体30是横截面的内周为圆形的桶状锅体，其主体部分具有大致相等的内径，且其前端部形成有锅口，后端部形成有在其旋转轴线上延伸且中空的锅体转轴(图中不可见)。锅体30的内部可转动地设置有呈环状阵列分布的六个叶片31，叶片31通过连接臂32与旋转轴33固定连接，旋转轴33与锅体转轴可相对转动地设置，其穿过锅体转轴并由驱动装置(图中未示出)驱动旋转。叶片31与锅体30的内壁紧密相邻，并沿锅体30的旋转轴线方向在锅体30的两个纵向端部之间连续地延伸。连接臂32与锅体的后端面紧密相邻，并和叶片31形成为一体，通过螺钉可拆卸地固定在旋转轴33上。
角度调节装置40包括电机41和齿轮传动机构42，齿轮传动机构42与锅体支架20固定连接，电机41可通过齿轮传动机构42驱动锅体支架20在竖直平面内发生偏转，进而驱动锅体30在竖直平面内发生偏转，以调节锅体30旋转轴线的倾斜角度。旋转驱动装置50包括电机51和齿轮传动机构52。其中，齿轮传动机构52与锅体转轴连接，电机51可通过齿轮传动机构52驱动锅体30绕其旋转轴线旋转。
锅盖60用于在烹调过程中遮盖锅体30的锅口，在锅盖60处于闭合状态时，锅盖60与锅体30之间具有适当间隙，以使锅体30在旋转过程中不会与锅盖60产生干涉，并保持锅体30处于相对密封状态。锅盖60上设置有可开闭的投料漏斗62，投料漏斗62具有闸门621，闸门621打开或关闭时，投料漏斗62相应地处于打开或关闭状态。投料漏斗62的底部具有向下倾斜的物料引导槽622，其可引导投料漏斗62内的物料进入锅体30内部。
锅盖60上还设有送风口61，其位于靠近锅盖60底部的位置。送风口61与热风加热装置70的送风管道(图中未示出)连接，热风加热装置70产生的热风从送风口61喷射入锅体30内部，以对烹调物料进行直接加热。锅体30内部的水汽和油烟可在热风作用下从锅盖60与锅体30之间的间隙溢出。
热风加热装置70包括风量、风压和/或风速控制装置(图中未示出)，以及 热风温度调节装置(图中未示出)。锅盖60上设置有温湿度传感器(图中未示出)，其位于靠近锅体30的一侧，用于测量锅体30内部的温度和湿度。烹调系统根据所测量到的湿度与烹调程序设定的湿度比对的结果和/或根据所测量到的温度与烹调程序设定的温度比对的结果，对热风加热装置的风量、风压和/或风速进行控制或调节。
下面，结合一种较佳的烹调流程对本实施方式烹调系统1的一种工作过程进行说明。
首先，运算处理器执行烹调程序，根据烹调程序输出角度控制指令至角度调节装置40，将锅体30的旋转轴线与水平面的夹角调节为大约5度，且锅体30以锅口向上的状态倾斜，如图3所示；并且，烹调系统根据烹调程序输出转速控制指令至旋转驱动装置50，控制锅体30以大约0.5倍的临界转速旋转。此时，用户根据烹调系统发出的投料提示，打开投料漏斗62的闸门621，将烹调物料投放到锅体30内，并在投料完成后关闭闸门621。由于锅体30处于上倾状态，因而投料完成后烹调物料可能更多地分布在锅体30内远离锅口的部分。
在投料完成后，角度调节装置40将锅体30的旋转轴线调节至基本上处于水平状态，如图2所示；在调节锅体30倾斜角度的同时，旋转驱动装置50将锅体30的转速提升至大约1.2倍的临界转速，并使得叶片31和锅体30保持同步旋转。
在角度调节装置40将锅体30的旋转轴线调节至基本上处于水平状态、锅体30转速提升的过程中，随着锅体30的倾角减小，烹调物料逐渐朝向锅口方向运动，并在锅体30的轴向上均匀分布，之后在叶片31所施加支撑力和离心力的共同作用下附着于锅体30的内壁并随锅体30同步旋转，这样烹调物料在锅体30的轴向和周向上均具有较为均匀的分布，几乎全部附着在锅体30的几乎整个内壁而形成烹调物料层，充分利用了锅体的加热面积，如图4所示。由此可见，烹调物料在锅体30内壁的附着是一个逐步发生的过程：即通过调节锅体30旋转轴线的倾斜角度和锅体30的转速，使得烹调物料先在锅体30的轴向上均匀分布，再在锅体30的周向上均匀分布。
此后，进一步将锅体30的转速提升至大约1.7倍的临界转速。在此过程中，烹调物料处于分布式受热状态，可以被快速、均匀地加热。
在烹调物料随锅体30同步旋转预定时间后，角度调节装置40再次将锅体30的旋转轴线与水平面的夹角调节为大约5度，且锅体30以锅口向上的状态倾 斜，如图3所示；在调节锅体30倾斜角度的同时，旋转驱动装置50将锅体30的转速调节至大约0.8倍的临界转速。此时，如图5所示，烹调物料基本上随锅体旋转上升至90度至180度的范围内下落，下落后的烹调物料会在锅体30的带动下再次旋转上升，从而实现对烹调物料的持续翻炒。在此过程中，控制叶片31和锅体30间歇性地相对转动，以进一步提高翻炒效果，并清除可能粘着在锅体30上的烹调物料。
在以上各个步骤中，利用热风加热装置70和燃气加热装置80相配合来对烹调物料进行加热。同时，根据所测量到的湿度与烹调程序设定的湿度比对的结果和/或根据所测量到的温度与烹调程序设定的温度比对的结果，对热风加热装置的风量、风压和/或风速进行控制或调节。
依次重复以上步骤预定次数至菜肴烹调好后，控制锅体30停止旋转，用户打开锅盖60，输出角度调节指令至角度调节装置40，调节锅体30处于适当的下倾状态，以将锅体30内的菜肴倾倒至出菜装置90中，烹调过程完成。实施方式2
如图6所示，本实施方式中，锅体130可旋转地设置在锅体支架120上，且其靠近锅口的一端形成有朝向锅体130的旋转轴线倾斜的锥形特征131。锅体转轴与齿轮传动机构152连接，电机151通过齿轮传动机构52驱动锅体130绕其旋转轴线旋转。
参见图6和7，锅体130的内壁设置有呈环状阵列分布的六个筋条132，筋条132沿锅体130的旋转轴线方向在锅体130的两个纵向端部之间连续地延伸。锅体130内部设置有可沿锅体130的旋转轴线方向作往复直线运动的六个刮料件134，每一刮料件134分别设置在相邻的筋条132之间。刮料件134在锅体130的周向上延伸，并与锅体130的内壁紧密相邻。在锅体130旋转时，刮料件134在筋条132的带动下始终与锅体130保持同步旋转。刮料件134通过连接杆135与轴133连接，连接杆135和刮料件134形成为一体，并通过螺钉可拆卸地固定在轴133上。轴133穿过锅体转轴伸出至锅体30外部，并与曲柄连杆机构142可操作地连接。电机141通过齿轮传动机构带动曲柄连杆机构142动作，使得刮料件134可以沿锅体130的旋转轴线方向作往复直线运动。
本实施方式中烹调系统其他部分的结构与实施方式1相同，在此省略对相同部分的描述。下面，结合一种较佳的烹调流程对本实施方式烹调系统的一种工作过程进行说明。
首先，控制装置执行烹调程序，根据烹调程序输出角度控制指令至角度调节装置，将锅体130的旋转轴线与水平面的夹角调节为大约10度，且锅体130以锅口向上的状态倾斜；并且，控制装置根据烹调程序输出转速控制指令至旋转驱动装置，控制锅体130以大约0.4倍的临界转速旋转。此时，用户根据控制装置发出的投料提示，将烹调物料投放到锅体130内，并在投料完成后关闭闸门。
在投料完成后，角度调节装置将锅体130的旋转轴线调节至基本上处于水平状态；在调节锅体130倾斜角度的同时，旋转驱动装置将锅体130的转速提升至大约1.3倍的临界转速。此时，在筋条132和离心力的作用下，烹调物料几乎全部附着并均匀分布在锅体130的几乎整个内壁，并随锅体130同步旋转。在此过程中，烹调物料处于分布式受热状态，可以被快速、均匀地加热。
在烹调物料随锅体130同步旋转预定时间后，角度调节装置将锅体130的旋转轴线与水平面的夹角调节为大约5度，且锅体130以锅口向上的状态倾斜；在调节锅体130倾斜角度的同时，旋转驱动装置将锅体130的转速调节至大约0.9倍的临界转速。此时，烹调物料基本上随锅体旋转上升至120度至180度的范围内下落，下落后的烹调物料会在锅体130和筋条132的带动下再次旋转上升，从而实现对烹调物料的持续翻炒。在此过程中，控制刮料件134作往复运动，以进一步提高翻炒效果，并清除可能粘着在锅体30上的烹调物料。
依次重复以上步骤预定次数，完成菜肴的烹调。
实施方式3
如图8所示，本实施方式中，锅体230内设置有可沿其径向伸缩的刮料件231，刮料件231沿锅体230的旋转轴线方向在锅体230的两个纵向端部之间连续地延伸，其远离锅口的一端与滑动杆232固定连接。滑动杆232可滑动地安装在固定座233上，固定座233固定不动地安装在锅体230内。滑动杆232的纵向末端与凸轮243抵接，凸轮243经由穿过锅体转轴的转动轴与齿轮传动机构242连接，电机241通过齿轮传动机构242带动凸轮243转动，使得刮料件231沿锅体230的径向伸缩。在伸出状态下，刮料件231大致在锅体旋转轨迹的最高点处与锅体230的内壁紧密相邻，在在缩回状态下，刮料件231远离锅体230内壁。本实施方式中烹调系统其他部分的结构与实施方式1相同，在此省略对相同部分的描述。
本实施方式烹调系统的一种工作过程如下：
首先，执行烹调程序，根据烹调程序输出角度控制指令至角度调节装置，将锅体230的旋转轴线与水平面的夹角调节为大约15度，且锅体230以锅口向上的状态倾斜；并且，根据烹调程序输出转速控制指令至旋转驱动装置，控制锅体230以大约0.7倍的临界转速旋转。此时，将烹调物料投放到锅体230内。
在投料完成后，角度调节装置将锅体230的旋转轴线调节至基本上处于水平状态；在调节锅体230倾斜角度的同时，旋转驱动装置将锅体230的转速提升至大约1.1倍的临界转速。此时，控制刮料件231处于缩回状态，在离心力的作用下，烹调物料几乎全部附着并均匀分布在锅体230的几乎整个内壁，并随锅体230同步旋转。在此过程中，烹调物料处于分布式受热状态，可以被快速、均匀地加热。
在烹调物料随锅体230同步旋转预定时间后，角度调节装置将锅体230的旋转轴线与水平面的夹角调节为大约10度，且锅体230以锅口向上的状态倾斜；在调节锅体230倾斜角度的同时，控制刮料件231运动至伸出状态。此时，刮料件231施加阻力至烹调物料以将其从锅体230上刮落，下落后的烹调物料在离心力的作用下再次附着在锅体230上并随锅体旋转，从而实现对烹调物料的持续翻炒。
依次重复以上步骤预定次数，完成菜肴的烹调。
实施方式4
如图9所示，本实施方式中，锅体330内固定不动地设置有刮料件331，刮料件331沿锅体330的旋转轴线方向在锅体330的两个纵向端部之间连续地延伸，并大致固定在锅体旋转轨迹的最高点处。刮料件331远离锅口的一端与连接件332固定连接，连接件332固定至一固定轴，该固定轴穿过锅体转轴并与锅体支架固定连接。本实施方式中烹调系统其他部分的结构与实施方式1相同，在此省略对相同部分的描述。
本实施方式烹调系统的一种工作过程如下：
首先，执行烹调程序，根据烹调程序输出角度控制指令至角度调节装置，将锅体330的旋转轴线与水平面的夹角调节为大约8度，且锅体330以锅口向上的状态倾斜；并且，根据烹调程序输出转速控制指令至旋转驱动装置，控制锅体330以大约0.4倍的临界转速旋转。此时，将烹调物料投放到锅体330内。
在投料完成后，角度调节装置将锅体330的旋转轴线与水平面的夹角调节 为大约5度；在调节锅体330倾斜角度的同时，旋转驱动装置将锅体330的转速提升至1.1倍临界转速。此时，烹调物料在离心力的作用下附着在锅体上并随锅体330旋转至刮料件331处，被刮料件331所刮落，下落后的烹调物料会再次随锅体330旋转，该过程重复进行，直到菜肴烹调成熟。
实施方式5
本实施方式与实施方式1的区别仅在于锅体的结构不同，图10示意性地表示了本实施方式的锅体430和锅盖460。如图10所示，锅体430位于锅口的一端具有锥形特征431，在由锅体内部指向锅口的方向上，锥形特征431朝锅体430的旋转轴线倾斜；锅体与锅口相对的一端具有锥形特征432，在由锅口指向锅体内部的方向上，锥形特征432朝锅体430的旋转轴线倾斜。在锅体430旋转过程中，锥形特征432可以将烹调物料向锅口方向适当推动，使得烹调物料在锅体纵向上具有更均匀的分布，并提高锅体表面利用率。
实施方式6
图11示意性地表示了本实施方式的锅体530和锅盖560。如图11所示，本实施方式中，锅体530具有在其径向上向外扩张的锥形锅口532，锅体530与锅口532相对的一端具有锥形特征531，在由锅口532指向锅体内部的方向上，锥形特征531朝锅体530的旋转轴线倾斜。锅盖560面对锅口532的一侧形成有与锅口532相配合的锥形面561，在由锅盖560指向锅口532的方向上，锥形面561朝锅体530的旋转轴线倾斜，并由锅口532延伸至锅体内，与锅体内壁紧密相邻。本实施方式中烹调系统其他部分的结构与实施方式1相同，在此省略对相同部分的描述。
实施方式7
本实施方式与实施方式2的区别在于实现翻炒的方式不同，本实施方式采用如下的翻炒方式：控制锅体以大于或等于临界转速的转速旋转，并控制刮料件作往复直线运动，使得烹调物料在刮料件的作用下与锅体分离，从而实现翻炒。
实施方式8
本实施方式与实施方式2的区别在于，锅体横截面的内周形成为正八变形，并且锅体内壁没有筋条。
实施方式9
本实施方式与以上实施方式的区别在于，本实施方式中燃气加热装置在锅体纵向上对大约三分之二的锅体外周面进行加热。
需要注意的是，以上所描绘的实施方式的各个方面可以进行相互的组合和/或替换，除非这种组合和/或替换之间存在相互排斥的情形。
例如，在投料完成后，控制装置可以根据转速控制指令控制锅体始终以大于或等于临界转速的转速旋转(第一模式)，这具有可对烹调物料进行快速加热的优点；控制装置也可以根据转速控制指令控制锅体始终以小于临界转速、并使得烹调物料基本上随锅体旋转至90度到180度、优选为90度到135度的范围内下落的转速旋转(第二模式)，以在保证物料均匀性的条件下对物料进行充分加热。另外，在投料完成后，控制装置可以控制锅体依照第一模式-第二模式的顺序旋转，也可以控制锅体依照第二模式-第一模式的顺序旋转；其中，第一模式和第二模式可以分别执行一次或多次，直至烹调完成。
本发明中，当控制锅体以第一模式和第二模式交替工作时，每次第一模式的执行时间可以控制为5-60秒，优选为10-45秒，更优选为15-30秒。如果过短，则加热效果不好，物料不易成熟；如果时间过长，则物料容易产生较多水分，影响烹饪品质。
虽然以上通过实施方式描绘了本发明，但应当理解的是，本领域普通技术人员在不脱离本发明的发明范围内，依照本发明所作的同等改进，应为本发明的发明范围所涵盖。

Claims (10)

  1. 一种烹调系统，其包括：
    锅体支架；
    桶状锅体，可旋转地设置在所述锅体支架上，用于容纳烹调物料；
    旋转驱动装置，与所述锅体连接，用于驱动所述锅体绕其旋转轴线旋转；
    角度调节装置，与所述锅体和/或所述锅体支架连接，用于调节所述锅体旋转轴线的倾斜角度；
    加热装置，用于对所述锅体和/或锅体中物料进行加热；
    运算处理器；以及
    控制装置，其中，所述控制装置能根据转速控制指令控制所述锅体在第一模式下以大于或等于临界转速的第一转速旋转，使得所述烹调物料附着在所述锅体上并随所述锅体作旋转运动；
    其中，所述的临界转速是指能使烹调物料附着在锅体上并随锅体作圆周运动的最低转速。
  2. 如权利要求1所述的烹调系统，其中，所述锅体内设置有可在所述锅体以所述第一转速旋时对所述烹调物料进行搅拌的搅拌机构；所述搅拌机构与所述锅体可相对转动地设置；所述搅拌机构包括与所述锅体内壁相配合并用于使所述烹调物料与所述锅体相分离的搅拌件，该搅拌件构造为在所述锅体的两个纵向端部之间连续或者间断地延伸。
  3. 如权利要求2所述的烹调系统，其中，所述搅拌件的数量为2-9个，该2-9个搅拌件在所述锅体内呈环状阵列分布。
  4. 如权利要求1所述的烹调系统，其中，所述的加热装置为间接加热装置和/或气态加热装置；其中，所述间接加热装置用于从所述锅体外部对所述锅体进行加热，所述气态加热装置用于向所述锅体内喷射气态加热介质，以对所述烹调物料进行直接加热；
    其中，所述锅体支架上可开合地设置有用于密闭所述锅体的锅口的密闭装置，其阻挡气流从所述锅体内部外泄，使得一段时间内进入锅体内部的气流量大于溢出锅体内部的气流量，从而所述锅体内的压力大于外部环境的压力。
  5. 如权利要求4所述的烹调系统，其中，所述密闭装置上设置有进气口，所述气态加热装置通过所述进气口向所述锅体内喷射气态加热介质；和/或所述密闭装置上设置有口径可调和/或可开闭的排气口。
  6. 如权利要求4所述的烹调系统，其进一步包括用于检测所述锅体内湿度的传感器，所述烹调系统根据所测量到的湿度与设定的湿度比对的结果，对所述气态加热介质的流量、压力和/或流速进行控制或调节。
  7. 如权利要求1-6之一所述的烹调系统，其进一步包括所述控制装置根据转速控制指令控制所述锅体在第二模式下以小于所述临界转速的第二转速旋转，使得所述烹调物料在所述锅体的带动下旋转上升后下落；其中,在第二模式下优选使得所述烹调物料基本上随所述锅体旋转至90度到180度的范围内下落，更优选使得所述烹调物料基本上随所述锅体旋转至135度到180度的范围内下落。
  8. 如权利要求7所述的烹调系统，其中，在第一模式下，所述锅体的旋转轴线基本上处于水平状态；在第二模式下，所述锅体的旋转轴线与水平面的夹角大于0度、小于20度，优选为5-15度，且所述锅体以锅口向上的状态倾斜。
  9. 如权利要求1-6之一所述的烹调系统，其中，靠近锅口位置处的锅体内周面形成为第一倾斜面，在由所述锅体内部指向所述锅口的方向上，所述第一倾斜面朝所述锅体的旋转轴线倾斜。
  10. 如权利要求1-6之一所述的烹调系统，其中，与锅口相对一端的锅体内周面形成为第二倾斜面，在由所述锅口指向所述锅体内部的方向上，所述第二倾斜面朝所述锅体的旋转轴线倾斜。
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