CN104814659B - A kind of cooking equipment of waste-heat formula hot wind auxiliary - Google Patents

Abstract

The invention provides a waste heat heating type hot air assisted cooking equipment, which includes a bracket, a cooking pot, a main heating system, and an auxiliary heating system; wherein, the pot is installed on the bracket, which is a coverless pot, Or a covered pot with a lid that can be opened and closed; the main heating system is an open flame heating system or an electromagnetic heating system that directly heats the pot body of the pot, which is heated most of the time during a cooking process and is used for cooking The heating system that provides most of the heat in the process, or has a large power heat source, and is used throughout the whole process in most cases; the auxiliary heating system is used in a cooking process that is not used in the whole process, used in stages, and provides a small amount of heat for the cooking process or a heating system with a smaller power heat source; the auxiliary heating system includes a hot air heating system, and the hot air heating system includes a blower device; into the pot and heat the cooking material directly.

Description

A waste heat heating type hot air assisted cooking equipment

technical field

The invention relates to a waste heat heating type hot air assisted cooking equipment.

Background technique

After the appearance of hot air cooking heating technology, there was also someone who proposed the scheme of cooking with hot air. However, heating the pot body with hot air can only meet the needs of cooking such as cooking that does not require high firepower and speed, but when used for cooking that requires extremely high firepower and speed, its effect is far inferior to that of open flame or electromagnetic, etc. The heat source cannot meet the requirements of rapid cooking and fast cooking.

Hot air is more suitable for directly heating cooking materials, but its cooking effect is close to that of frying, and the surface of materials will dry out quickly, turn yellow and become crispy, which is far from the tender and smooth effect required for stir-frying. The method of direct heating with hot air as a single heat source or main heat source also cannot meet the technical requirements of cooking.

In addition, for cooking equipment, the shorter the time from the input of raw materials to the cooking of the dishes, the better, both from the perspective of the quality of the dishes and from the perspective of efficiency. However, the existing cooking equipment has a low cooking speed due to the single heat source. Difficult to satisfy the requirement of quick fire and fast cooking of stir-fry.

In addition, when frying vegetables, especially when frying raw materials with relatively rich water content, and when there are liquid materials such as soy sauce, a large amount of water is easy to volatilize. and taste.

Contents of the invention

In view of the shortcomings of the prior art, the purpose of the present invention is to provide a waste heat heating type hot air assisted cooking equipment, which can not only realize the rapid and uniform heating of the dishes, but also increase the cooking speed, shorten the cooking time, and improve the quality of the fried dishes. quality and taste.

In order to achieve the above object, the present invention provides a waste heat heating type hot air assisted cooking equipment, which includes a support, a cooking pot, a control system, a main heating system, and an auxiliary heating system; wherein,

The pot is installed on the bracket, and it is a pot without a cover, or a pot with a cover that can be opened and closed;

The main heating system is an open flame heating system (such as a gas heating system) that directly heats the pot body of the pot, which is heated most of the time during a cooking process, provides most of the heat for the cooking process, or has relatively A high-power heat source, a heating system that will be used throughout the process in most cases;

The auxiliary heating system is a heating system that is not used in the whole cooking process, is used in stages, provides a small amount of heat for the cooking process, or has a small power heat source; the auxiliary heating system includes a hot air heating system, and the hot air heating system includes drums. Wind device; the blower device generates airflow; the airflow passes through the open flame heating system and the smoke generated by the open flame combustion is heated and blown into the pot to directly heat the cooking materials.

In the present invention, the main heating system is an open flame heating system that directly heats the pot; the hot air heating system uses the flue gas generated by the open flame combustion of the main heating system to heat the air transported by the blower device. The heat source of the hot air heating system is the high-temperature flue gas produced by open flame combustion. The airflow generated by the blower device is heated by the high-temperature flue gas and then introduced into the pot as an auxiliary heat source to heat the material. Specifically, for example, the hot air heating system also includes an air supply duct. The air supply duct includes a coil section. The coil section is located in the space where the high-temperature flue gas passes. . The high-temperature flue gas can also be led to the coil by a specially set pipeline system.

Further, a temperature regulation branch is provided on the air supply duct, through which normal temperature or low temperature air can be introduced to adjust the temperature of the hot air in the main air supply duct. On the air supply pipe before the coil section, and finally on the air supply pipe after the coil section, switch valves and/or flow control valves are arranged on the temperature regulation branch.

In the present invention, the main heating system and the auxiliary heating system use different types of heat sources to play different roles in the cooking process with different heating methods to achieve different heating effects. Under the control of the control system, the two play a synergistic effect, To achieve the synergistic heating effect that can not be achieved only with the same heat source.

Located on the periphery of the pot, especially the bottom, it directly heats the pot body of the pot.

The heat source of the auxiliary heating system is different from that of the main heating system. The auxiliary heating system is installed inside or outside the pot, usually above the material, and it directly heats the material in the pot.

The control system issues instructions according to the cooking program to control the opening and closing of the main heating system and the auxiliary heating system, and adjust the heating intensity of the main heating system and the auxiliary heating system.

In the present invention, the pot for cooking can be a frying pan, a drum, or other types of pots such as a frying pan, wherein the frying pan can be an arc-shaped pot, and the drum can be a barrel-shaped or spherical pot.

In the present invention, the main heating system is a heat source suitable for heating the pot and transferring heat to the cooking material through the pot, such as a gas heating system; the auxiliary heating system is a heat source suitable for directly heating the cooking material. The cooking material in the pot and the heat conduction medium in the pot are heated by the high-temperature pot body on the one hand, and heated by the high-temperature hot air flow on the other hand.

The main heating system can also be called "pot heat source", which directly heats the pot body of the pot, and then transfers heat to the cooking material through the pot and cooking oil (mainly pots, especially metal pots). Because cooking needs to be cooked quickly, the main heat source needs to have a large enough heating power and 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 + quick stirring is the basic element to form the characteristics of cooking. At present, the more suitable heating method is open fire (such as gas).

Auxiliary heating systems can also be referred to as "direct heat sources", which employ hot air. Because the hot air is more suitable for directly heating the material, but it has no advantages for heat transfer to the pot body compared with the open flame. On the other hand, hot air heating has a more obvious drying effect on the material and the effect of making the surface of the material crispy and discolored. It has an effect similar to "frying", which is not completely suitable for the needs of cooking, especially vegetable raw materials, so it is not suitable as a The main heating heat source; when the cooking material is just put into the pot, the temperature in the pot drops, and the heat needs to be replenished quickly. At the same time, the surface of the material needs to be matured rapidly to lock the moisture inside the material, but it cannot become the surface like fried. Therefore, hot air heating is more suitable to be used before and after the cooking material is put into the pot, to help the surface of the material to reach a certain degree of maturity quickly, so as to lock the moisture inside the material, but if it is used for the whole process, for a long time or for high-power and high-intensity use, it will become Fried. Therefore, in a cooking process, the hot air auxiliary heat source is mainly used to supplement the insufficient power of the main heat source at certain stages, or to improve the cooking effect, rather than to provide the main heat for the cooking process, so its power is small, usually not It is used throughout the whole process, but only 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 discharged or removed quickly, and hot air is used to assist heating. It is used in the stage when more water vapor is generated, and the water vapor can be discharged or removed quickly to achieve better performance. cooking effect.

Finally, the usual cooking device heats the pot body, and the materials stacked on top and different surfaces of the materials cannot be heated simultaneously, especially when there are many materials (such as large pots of vegetables), the materials stacked on top cannot directly contact the pot , can only transfer heat through the lower material, which affects the effect of cooking, and it is easy to form an effect similar to cooking. By using the auxiliary heating system to heat the cooking material in the pot from above the material or from other directions, different surfaces of the cooking material in the pot, especially the front and back sides, can be heated at the same time (the front is the side facing upwards, which is assisted by heating) The direct heating of the system; the opposite side is the downward side, which is in contact with the pot body and is indirectly heated by the main heating system through the pot body), and the hot air or radiant heat of the auxiliary heating system can also reach the stacked material through the gap between the materials The middle and lower layers heat the materials in the middle and lower layers, so that the cooking materials can be heated evenly, the heating speed can be increased, and the cooking time can be shortened.

To sum up, 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 during a cooking process, provides most of the heat for the cooking material, or has a relatively large power Heat source, used throughout in most cases. The main heating system provides heat for the heat transfer of the pot, and the heat transfer of the pot + quick stirring is the primary factor that forms the characteristics of the cooking process. Auxiliary heating system (hot air) is an auxiliary heat source, which is not used in the whole cooking process, used in stages, provides a small amount of heat for the cooking process, or has a small power heat source. The direct heating method with heat provided by the auxiliary heating system is mainly used to make up for the deficiency of the heat transfer method of the main heat source pot, improve the cooking effect, and increase the cooking efficiency. The combined heating of the main heating system and the auxiliary heating system can give full play to their respective advantages and achieve a better synergistic heating effect.

In addition, the inventor has been engaged in the research of automatic cooking equipment for many years and found that for many Chinese dishes, whether the surface of the cooking material is heated rapidly and whether the heating is rapid and uniform will not only affect the water retention of the surface of the dish, but also affect the color of the dish. , aroma, taste and so on. And the pot body heat transfer mode that uses all has only one heat transfer surface of pot at present. In addition to uneven heating and insufficient speed, the defects of single heat transfer surface heating will also affect the texture and taste of dishes.

On the basis of the traditional pot heat transfer method, supplemented by hot air heating, the inventor found that it has achieved unexpected technical effects: (1) Realized three-dimensional heating, which can quickly heat multiple surfaces of cooking materials through airflow or radiation , to help the surface of the material reach a certain degree of maturity quickly, so as to lock the moisture and other components inside the material and reduce the loss, thereby improving the quality and taste of the dish; (2) If the time and/or intensity of air-assisted heating are properly adjusted Control can make the material quickly achieve the surface treatment effect required for frying without excessive surface treatment becoming the effect of frying or frying; (3) Appropriate use of airflow heating at an appropriate time can effectively reduce or eliminate the moisture in the pot, Make the surface of the finished dish dry. This effect is especially obvious when frying a large pot of vegetables; (4) The auxiliary heating system can further increase the cooking speed of the automatic cooking equipment, while ensuring the cooking quality; (5) With the auxiliary heating system, the main The power demand of the heating system can be reduced. In some cases, this is very meaningful. For example, the power of the 220V power electromagnetic heating device will encounter many problems. If it is supplemented by an auxiliary heating system, the power of the main heating system can be made smaller. Some; (6) Due to the realization of three-dimensional heating, the materials can also be heated to a certain extent in the piled state, so the space required for spreading the materials can be reduced, the pot can be made smaller, and the cooking equipment can be made smaller. (7) It can quickly heat the surface of the cooking material that is not in contact with the heat transfer surface of the pot, overcoming the limitation of single-sided heating of the pot; (8) The fluidity of the hot air makes it better at removing moisture in the pot and The effect of moisture on the surface of the material; (9) hot air can achieve special cooking effects, for example, the use of hot air flow of inert gas such as nitrogen can prevent the cooking material from being oxidized to the greatest extent (the presence of oxygen or air at high temperature makes the oxidation speed greatly (10) The hot air can carry certain seasonings and/or spices to make the cooking materials quickly taste, for example, the seasoning and/or spices can be set in front of the air nozzle storage box.

In the present invention, the control system issues instructions according to the cooking program to control the opening and closing of the main heating system and the auxiliary heating system, and adjust the heating intensity of the main heating system and the auxiliary heating system. Among them, according to the demand for staged heating, the auxiliary heating system is turned on/off at an appropriate time, and the duration, power, temperature, positional relationship between the heat source and the material and/or the auxiliary heating are effectively controlled according to the characteristics of the dish and the dish program Or wind speed and air volume, etc. are the key to using the method of the present invention to reach the expected frying effect.

In a specific embodiment of the present invention, an air inlet is provided on the pot lid or the pot body, and the air inlet is connected or not connected with the air supply duct; an exhaust port is provided on the pot lid or the pot body.

According to another specific embodiment of the present invention, the pot is a covered pot with a cover that can be opened and closed during the cooking process, and the pot cover is covered most of the time during the cooking process; because there is water vapor to be discharged, cooking is usually done without Covered pots, even if covered pots are used, are not covered most of the time during the cooking process, especially when there is material in the pot. Those who cover and stir-fry usually have larger air holes or air windows on the lid. Although these practices are beneficial to the drainage of steam, they are not conducive to the rapid increase of material temperature and energy saving. Some people have proposed to install an intake pipe and an exhaust pipe on the lid of the pot, but the introduction of normal temperature airflow will reduce the temperature inside the pot, which is not conducive to the rapid maturation of the material, which affects the frying effect and is not conducive to energy saving, so it is not practical. Because the invention introduces the auxiliary heating system, it not only solves the problem of discharging/eliminating water vapor, but also solves the problem of lowering the temperature in the pot caused by opening the cover or introducing normal temperature air, so that cooking with a pot cover on the premise of ensuring the quality of dishes becomes a possible.

According to another specific embodiment of the present invention, using a covered pot and the above-mentioned auxiliary heating system, the pot cover is covered most of the time during the cooking process, especially when the pot cover is covered, the stirring is carried out so that the materials can Heating and maturing more quickly, further improving cooking efficiency, improving the quality of dishes, and saving energy.

In addition, in the covered pot, the pot cover is provided with an opening and closing mechanism to open and close when needed. For example, open the pot cover when feeding and taking out the pot, and then close the pot cover when performing auxiliary heating. The opening and closing mechanism of the pot cover can be an automatic mechanism under the control of the control system.

According to another specific embodiment of the present invention, a jacket-type heat preservation cover is provided outside the pot, and a hole is arranged on the heat preservation cover, and the flame generated by the open flame heating system heats the pot through the hole, so that the heat preservation cover and the pot Smoke is distributed in the space between the utensils; the air supply pipe includes a coil section, and the coil section is located in the space between the heat preservation cover and the wok, and the air in the air supply pipe is heated by the smoke when passing through the coil section.

According to another specific embodiment of the present invention, the hot air heating system further includes an electric heating device for heating the air. The electric heating device can be, for example, a heating tube, a heating wire, an electric heating network, an electromagnetic heating device, and the like.

It is worth noting that the combination of flue gas waste heat heating and electric heating device heating can be used to obtain hot air flow, which is transported to the pot for auxiliary heating of cooking materials. That is, the hot air heating system includes both an electric heating device (for example, installed in the air supply duct) and a means for heating waste heat of flue gas. The flue gas produced by the gas combustion of the gas heating system is used to heat the air to obtain hot air, which can make full use of the heat of the flue gas, thereby saving energy. The combination of flue gas waste heat heating and electric heating device heating can not only make full use of the heat of flue gas, save energy, but also supplement heat when the heat of flue gas heating is insufficient, and can also realize accurate and flexible control of hot air temperature.

According to another specific embodiment of the present invention, an air nozzle is provided at the end of the air supply duct, the air nozzle is located above the cooking material in the pot, and the shape of the air nozzle is round, oval or flat.

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

In this solution, a temperature detection device can also be provided, which is preferably arranged at the air nozzle at the end of the air supply duct. The control system controls the heating power of the heat source according to the information fed back by the temperature detection device.

In this solution, a wind pressure, flow and/or wind speed detection device can also be provided, which is preferably arranged at the air nozzle at the end of the air supply duct. The control system controls the wind pressure, wind speed, and air volume of the hot air according to the information fed back by the detection device.

In this scheme, since the hot air (high-temperature airflow) only realizes auxiliary heating and is not the only means of heating the cooking materials in the wok, the temperature of the hot air does not have to be too high; correspondingly, when the hot air is blown into the wok, It can be directly blown onto the cooking materials in the frying pan, without the need of providing a diffuser such as a diffuser to prevent direct spraying.

It is worth noting that during a cooking process, the hot air is blown in sections rather than the whole way, that is, in the same cooking process, the whole process is not heated by hot air. For example, when auxiliary heating is required (for example, in the initial heating stage of cooking, before and after adding materials, or when a large amount of water vapor has begun or is about to be generated in the wok), the hot air heating system is activated; and when auxiliary heating is not required ( For example, when the temperature of the material has reached the agreed effect, when the thickening is completed, when the cooking is about to be completed, or when the water vapor has been discharged), the hot air heating system stops.

Different materials have different characteristics and cooking requirements, which will lead to different air supply stages. For example, after a period of heating, vegetables are prone to produce water vapor. At this time, air supply is needed to eliminate or discharge water vapor.

In addition, different surface treatment requirements will also bring different air supply time, temperature and air volume. For example, vegetables are mainly used to lock water and dehumidify. The surface should not dry out, so the temperature should not be too high. Fish and meat need to be dry and fragrant on the surface, and the temperature should be relatively high. The air volume and air supply time required by the two will also be different.

In the present invention, it is sometimes necessary to properly select and set the tuyere to limit the direct blowing range of the hot air. For example, in the case of top blowing, select a circular air nozzle and properly set the distance between it and the material, so that the circular boundary of the hot air blowing range is limited near the boundary of the material distribution range. When blowing obliquely upward, you can choose, for example, oval or flat nozzles.

According to another specific embodiment of the present invention, the tuyere is selected and set in such a way that when the hot air blows into the pot, it directly blows on the cooking materials in the pot without blowing on the inner wall of the pot as much as possible.

According to another specific embodiment of the present invention, the air nozzle is arranged in such a way that when the hot air flows out, it flows out along the inner wall of the pot.

According to another specific embodiment of the present invention, the hot air heating system further includes a filter assembly, and the air delivered by the blower device is filtered through the filter assembly, so that the filtered air meets food-grade air requirements.

According to another specific embodiment of the present invention, the control system of the present invention includes not only the heating power regulating device of the main heating system. 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, graded 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 adjustment device can also be a combined power adjustment device. The combined power adjustment device means that the heating power of some or all of the heat sources in the auxiliary heating system can be adjusted separately, and combined with the heating power of other heat sources in the auxiliary heating system to form a combined power. The simplest example is the power of two infrared tubes with different powers, which can be adjusted separately to form three different combined powers.

The heating intensity adjustment device can also be a temperature, air volume, wind speed, positional relationship adjustment device between the heat source and the object to be heated. The device for adjusting the positional relationship between the heat source and the heated object, for example, installs the heat source on a movable device, and the heat source is moved closer to or farther away from the heated object through the movable device, or the heat source is rotated or moved away.

According to another specific embodiment of the present invention, the control system includes a dish cooking program. In addition to the statements, program segments or subroutines that control the opening/closing timing of the main heating system, heating duration and/or power, etc., the dish cooking program also includes controlling the opening/closing timing of the auxiliary heating system, stage heating duration, and Statements, program segments or subroutines that control the heating intensity of the auxiliary heating system by adjusting the heating power, temperature, positional relationship between the heat source and the object to be heated, and/or wind speed and volume. Control statements, program segments or subroutines include control parameters, which are determined according to experiments or calculations during the development of the dish program, or determined according to the results of program calculations during the actual control process, such as calculations based on feedback data from temperature sensors. 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 dish cooking program, but also controls the staged heating of the auxiliary heating system according to the dish cooking program. Heating intensity adjustment elements such as on/off timing, heating duration and/or power, temperature, positional relationship between the heat source and the object to be heated, wind speed and air volume, etc., can give full play to the three-dimensional rapid heating and rapid surface treatment of hot air or radiant direct heating It can effectively avoid the excessive "draining" effect of hot air or radiant heating and the adverse effect of excessive surface treatment. In this way, the main and auxiliary heating systems cooperate with each other to exert a synergistic heating effect and achieve better cooking results.

According to another specific embodiment of the present invention, the control system controls the auxiliary heating system to be turned on before and after the cooking material is put in according to the dish cooking program, or adjusted to the required heating intensity, preferably adjusting the heating power of the heat source. The temperature in the pot will drop when materials (including cooking oil) are put in, and at this time the materials need to mature quickly, especially the surface of the materials needs to be matured quickly and moderately. At this time, turning on the auxiliary heating system or increasing the heating intensity can not only help to quickly improve The temperature in the pot can also accelerate the maturation of the material, especially the surface of the material. The preferred mode of this embodiment is to turn on the auxiliary heating system or adjust to the required heating intensity after the materials are put in. One implementation method of this embodiment is that the auxiliary heating system heats with a relatively small heating intensity before the material is put in, and increases the heating intensity to the required heating intensity before and after the material is put in.

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

It is worth noting that not all cooking materials need to be turned on or the heating intensity of the auxiliary heating system needs to be adjusted after being put in. The control system decides whether to turn on the auxiliary heating system or adjust its heating intensity according to the dish cooking program.

According to another specific 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 a large amount of water vapor has started or is about to be generated according to the cooking program of the dish, and turn off, adjust the heating intensity or increase the heating intensity after the water vapor is eliminated or weakened. Reduce heat intensity.

According to another specific embodiment of the present invention, the control system controls the auxiliary heating system to change the heating intensity stepwise or steplessly during one heating process according to the dish cooking program. For example, gradually increase the heating intensity when there is a lot of water vapor, and gradually reduce the heating intensity as the water vapor gradually weakens.

According to another specific embodiment of the present invention, the auxiliary heating system further includes a radiation heating system.

According to another specific embodiment of the present invention, the radiation heating system includes an infrared heating system and/or a light wave heating system.

For example, the infrared heating system includes an infrared heating tube, and the infrared heating tube includes an inner heating tube, and the inner heating tube is arranged inside the pot cover (if any), and is used to directly heat the upper surface of the cooking material in the pot. The pot provides direct heating and indirect heating of the lower surface of the cooking material. The infrared heating tube further includes an external heating tube, which is arranged on the outside of the pot, surrounds part or all of the pot, and does not interfere with the main heating system. The auxiliary heating through the infrared heating system can further realize the uniform heating of the dishes, increase the cooking speed and shorten the cooking time.

The light wave heating system includes a light wave emitting source, which is arranged above the cooking material in the pot (for example, inside the pot cover).

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

The present invention adopts traditional open fire and electromagnetic heating, as well as pot heat transfer + quick stirring method, which retains the essence and flavor of the cooking process, and on this basis, a hot air or radiant auxiliary heating system is added to make full use of hot air or radiant direct heating The advantage of the method realizes three-dimensional rapid heating, which makes up for the shortcomings of the traditional cooking process, and controls the opening/closing timing, heating time, power, temperature and/or air volume according to the cooking process requirements, avoiding hot air or radiation The excessive "draining" effect of traditional heating and the adverse effect of excessive surface treatment have achieved multiple good effects such as three-dimensional rapid and uniform heating, accelerated ripening, rapid water retention, appropriate and excellent surface treatment, and effective dehumidification. The auxiliary heating system is used in conjunction with the main heating system for synergistic heating, which can not only heat the dishes in the wok evenly, but also improve the cooking efficiency and shorten the cooking time. At the same time, it can effectively remove a large amount of water vapor and smoke generated during cooking, making the cooked dishes dry on the outside and tender on the inside, with better quality and taste. The invention utilizes flue gas to heat the air and then introduces it into the pot as an auxiliary heat source to heat cooking materials, thereby saving energy and reducing heat discharge. In addition, the invention also brings a series of additional beneficial effects such as the reduction of the power of the main heat source and the reduction of the volume of the pot body.

The present invention will be further described in detail below in conjunction with the accompanying drawings.

Description of drawings

Fig. 1 is the overall structural representation of the cooking equipment of embodiment 1;

Fig. 2 is a partial structural schematic diagram of the cooking equipment of Embodiment 1, which shows a coil section.

Detailed ways

Example 1

As shown in FIGS. 1-2 , the cooking equipment in this embodiment is a covered drum device, which includes a bracket, a drum 101 , and a drum heating system.

The drum 101 is arranged on the support, and it is provided with a pot cover 102 that can be opened during cooking.

The drum heating system includes a main 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 light wave heating system and hot air heating system. The light wave heating system includes a light wave heating tube, which is arranged 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 includes an air blowing device 103 and an air supply duct 104. The mouth is positioned at the inner side of the pot cover 102; the air conveyed by the air supply duct 104 is filtered through the outer filter assembly, so that the filtered air can reach food-grade air requirements.

A jacket-type heat preservation cover 105 is arranged outside the drum, and a hole is arranged on the heat preservation cover, and the flame generated by the gas burner heats the drum through the hole, so that smoke is distributed in the space between the heat preservation cover and the drum; The air supply duct 104 includes a coil section 106 located in the space between the insulation cover 105 and the drum 101 , and the air in the air supply duct 104 is heated by the flue gas when passing through the coil section 106 . At the same time, a heating device (electric heating wire) is provided in the air supply duct 104, and the heating device and the flue gas jointly complete the heating of the air. In addition, the air supply duct 104 is provided with a temperature regulation branch 107, the temperature regulation branch 107 starts from the air supply duct before the coil section 106 after the outer filter assembly, and ends on the air supply duct after the coil section 106, A flow control valve is provided on the temperature regulation branch 107 . The pot cover 102 is provided with an exhaust pipe 108 .

Example 2

The difference between this embodiment and Embodiment 1 is that the hot air heating system further includes a resistance heating device, and the resistance heating device is arranged in the air supply duct. The heating of the air is realized through the resistance heating device and the waste heat heating of the flue gas.

Example 3

The difference between this embodiment and Embodiment 1 is: 1. An exhaust pipe is provided on the pot cover, and the end of the exhaust pipe is connected to the air supply duct to realize the recycling of air. The inner filter assembly of the flue gas; 2. The auxiliary heating system further includes a radiation heating system (infrared heating system). The infrared heating system includes an infrared heating tube, and the infrared heating tube includes an inner heating tube and an outer heating tube. The inner side is used to directly heat the upper surface of the cooking material in the wok, and at the same time indirectly heat the lower surface of the cooking material by directly heating the pot body; the outer heating tube is arranged on the outside of the wok and surrounds the wok, and Does not interfere with gas heating systems.

Example 4

The difference between this embodiment and Embodiment 1 is that the pot is a wok without a cover.

Although the present invention is disclosed above with preferred embodiments, it is not intended to limit the scope of the present invention. Any person skilled in the art may make some improvements without departing from the scope of the present invention, that is, all equivalent improvements made according to the present invention shall be covered by the scope of the present invention.

Claims (8)

1. A waste heat heating type hot air assisted cooking equipment, which includes a support, a pot for cooking, a control system, a main heating system and an auxiliary heating system; wherein, The pot is installed on the support, and it is a pot without a cover, or a pot with a lid that can be opened and closed; The main heating system is an open flame heating system, which is heated most of the time in a cooking process, provides most of the heat for the cooking process, or has a high-power heat source, and is used throughout the whole process in most cases; the main The heating system is located under the periphery of the pot and directly heats the pot body of the pot; The auxiliary heating system is a heating system that is not used throughout a cooking process, is used in stages, provides a small amount of heat for the cooking process, or has a low-power heat source; the auxiliary heating system includes hot air heating systems and radiation heating system; The hot air heating system includes an air blowing device and an air supply duct, and the air blowing device generates an air flow; The radiation heating system includes a radiation heating tube, and the radiation heating tube is arranged above the pot and directly irradiates the cooking material in the pot; A heat preservation cover is provided outside the pot, and a hole is arranged on the heat preservation cover, and the flame generated by the open flame heating system heats the pot through the hole, so that the space between the heat preservation cover and the pot is distributed There is flue gas, the air supply duct includes a coil section, the coil section is located in the space between the heat preservation cover and the pot, and the air in the air supply duct is heated by the flue gas when passing through the coil section ; The air in the air supply duct passes through the open flame heating system, and the smoke produced by the open flame combustion is heated and blown into the pot, and after directly heating the cooking material, it flows out along the inner wall of the pot. 2. The cooking equipment as claimed in claim 1, wherein an air inlet is provided on the lid or the pot body, and the air inlet is connected or not connected to the air supply duct; There is an exhaust port. 3. The cooking equipment according to claim 1, wherein the hot air heating system further comprises an electric heating device. 4. The cooking equipment according to claim 1, wherein the end of the air supply duct is provided with an air nozzle, the air nozzle is located above the cooking material in the pot, and the shape of the air nozzle is circular, oval shaped or flat. 5. The cooking equipment according to claim 1, wherein the control system comprises a heating intensity adjusting device of the main heating system and a heating intensity adjusting device of the auxiliary heating system. 6. The stir-frying equipment as claimed in claim 1, wherein the control system includes a dish cooking program; the dish cooking program not only includes a program section for controlling the opening/closing timing, heating duration and/or power of the main heating system or The subroutine also includes the statement to control the opening/closing timing of the auxiliary heating system, the duration of stage heating, and the heating intensity of the auxiliary heating system by adjusting the heating power, temperature, the positional relationship between the heat source and the object to be heated, and/or the wind speed and air volume , block or subroutine. 7. The cooking equipment according to claim 1, wherein a temperature regulation branch is provided on the air supply duct, through which normal temperature or low temperature air is introduced to adjust the temperature of the hot air in the air supply duct. 8. The cooking equipment as claimed in claim 1, wherein the hot air heating system comprises an air volume, wind pressure and/or wind speed control device, and the control system controls the air volume, wind pressure and/or wind speed of the hot air according to the dish cooking program .