CN104814653A - Cooking apparatus by utilizing radiation in heating assistance - Google Patents
Cooking apparatus by utilizing radiation in heating assistance Download PDFInfo
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- CN104814653A CN104814653A CN201410044236.5A CN201410044236A CN104814653A CN 104814653 A CN104814653 A CN 104814653A CN 201410044236 A CN201410044236 A CN 201410044236A CN 104814653 A CN104814653 A CN 104814653A
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- 238000010438 heat treatment Methods 0.000 title claims abstract description 339
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Abstract
The present invention provides a cooking apparatus which uses radiation in heating assistance, comprising a support, a cooking utensil, a main heater, an auxiliary heater, and a controller, wherein the main heater performs heating in most of the cooking process and a substantial part of heat for cooking, or the first heating system is a larger power heat source and employed in whole process in most cases; the auxiliary heater functions at intervals and provides a small part of heat for cooking in cooking process, or is a small power heat source; the auxiliary heater includes a radiation heater comprising a radiation heating pipe. The cooking apparatus by utilizing radiation in heating assistance has multiple functions like heating, rapid maturing, water locking, surface processing and moisture removal. The employment of auxiliary heating system in addition to the main heating system in heating assistance can achieve advantages of even heating, increased heating speed, and shortened cooking time.
Description
Technical Field
The invention relates to a cooking device for auxiliary heating by radiation.
Background
After the advent of radiant cooking and heating technology, proposals have also been made to cook dishes using radiant heat sources. However, the radiation heat source is used for heating the pot body, and the requirements of cooking in types such as stewing and the like with low requirements on firepower and speed can only be met, but when the radiation heat source is used for cooking dishes with extremely high requirements on firepower and speed, the effect is far inferior to that of open fire or electromagnetic heat sources, and the requirement of quick cooking of the dishes with quick fire cannot be met.
Radiant heat sources are more suitable for directly heating cooking materials, but the cooking effect is close to frying, the surface of the materials can dry, turn yellow and become crisp relatively quickly, and the effect is far from the fresh and smooth effect required by frying. The technological requirements of frying can not be met by using a radiation heat source as a single heat source or a main heat source for direct heating.
Chinese patent application 200520143506.4 discloses a light energy no oil smoke stir-fry barbecue machine, which comprises a housing, an upper cover is connected by a connecting piece, feet are connected at the bottom of the housing, a buckle handle is connected at two sides of the middle part of the housing, a control panel is connected at one side of the upper part of the upper cover, a motor is connected at the middle part of the inner bottom of the housing, and an inner tube is connected with the inner end of the housing. The quartz glass pot is movably connected in the inner cylinder and above the arc-shaped optical heater, the stirrer is movably connected with the upper end of the motor shaft and the upper end of the coupler and the inner bottom of the quartz glass pot, the filter disc is connected with the middle part of the lower inner part of the upper cover, and the annular optical heater is fixedly connected with the lower inner bottom of the upper cover and is connected with the control disc. The proposal is to use light waves as the only heating source in the cooking process.
Chinese patent application 200980000002.8 discloses an infrared heating cooking device in which an infrared lamp directly irradiates a cooking rotary plate to cook the upper and inner portions of food, and the rotary plate heated by the infrared lamp cooks the lower portion of the food, so that the surface of the food is not burned or smoke is not generated, the upper, inner, and lower portions of the food can be cooked uniformly at the same time, and rotary plates having different structures can be selected according to the purpose of cooking, so that the infrared heating cooking device can be used not only for the purpose of cooking food, but also for the purpose of steaming and cooking, thereby facilitating the use. The proposal is to use infrared rays as the only heating heat source in the cooking process.
Chinese patent application 01274070.5 discloses a cooking utensil for frying and roasting with microwave electromagnetic radiation energy, in particular an energy-saving and fume-free resonant microwave cooking and roasting cooking utensil. The method comprises the following steps: the roasting pan comprises a roasting pan body, an upper radiation cover, a lower radiation cover, a water-cooled magnetron, a water-cooled transformer, a cooling circulation device, an instrument device, a chassis device, a self-pumping exhaust hood, a speed regulating motor, a roasting drum, a roasting pan, a roasting frame and the like. The solution is to use microwaves as the only heating source in the cooking process.
The technical scheme has the defects that radiation heating such as infrared, light wave or microwave is used for transferring heat to the pot body, and compared with open fire and electromagnetism, the radiation heating has no advantages and has insufficient firepower. On the other hand, radiation heating has obvious drying effect on materials, has the effect similar to frying, cannot completely meet the requirements of frying, particularly vegetable raw materials, and is not suitable to be used as the only heating source.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a cooking device for auxiliary heating by radiation, which can realize uniform heating of dishes, improve cooking speed, shorten cooking time and improve the taste of the cooked dishes.
In order to achieve the aim, the invention provides cooking equipment for performing auxiliary heating by utilizing radiation, which comprises a bracket, a pan for cooking, a main heating system, an auxiliary heating system, a control system and a stirring system, wherein the main heating system is connected with the auxiliary heating system; wherein,
the main heating system is a heating system which is heated most of the time in a cooking process, provides most of heat for the cooking process or has a heat source with larger power and can be used in the whole process under most conditions;
the auxiliary heating system is a heating system which is not used in the whole cooking process, is used in stages, provides a small part of heat for the cooking process or has a heat source with smaller power; the auxiliary heating system comprises a radiant heating system (infrared heating system and/or light wave heating system; etc.), which comprises a radiant heating pipe;
the radiant heating system is different from the main heating system in heat source;
the pot is arranged on the bracket and is a non-cover pot or a cover pot with a openable pot cover.
In the invention, the pan for cooking can be a frying pan or a roller, wherein the frying pan is an arc pan, and the roller is a barrel-shaped or spherical pan body. The stirring system is a pot motion system and/or a stirring tool system.
In the invention, the main heating system and the auxiliary heating system use different types of heat sources, different heating modes are used for playing different roles in the frying process to achieve different heating effects, and the main heating system and the auxiliary heating system play a synergistic role under the control of the control system to achieve a synergistic heating effect which cannot be achieved by only using the same heat source.
The main heating system is a heating system which is heated most of the time in a cooking process, provides most of heat for the cooking process or is a heating source with larger power and can be used in the whole process in most cases. The main heating system is positioned at the periphery, particularly the lower part, of the pot and directly heats the pot body of the pot.
The secondary heating system is a heating system that is not used all the way through a cooking process, is used in stages, provides a small portion of the heat for a cooking process, or has a less powerful heat source, unlike the primary heating system. The auxiliary heating system is arranged in the pot or outside the pot, generally above the materials, and directly heats the materials in the pot.
In the present invention, the primary 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 or an electromagnetic heating system.
The auxiliary heating system comprises a radiation heating system, and the radiation heating system comprises an infrared heating system and/or a light wave heating system; the cooking material and the heat-conducting medium in the fryer are heated by the high-temperature pan body on the one hand and by radiation (infrared and/or light waves) on the other hand.
For example, the infrared heating system includes an infrared heating pipe including an inner heating pipe disposed inside the pot lid (if any) for directly heating the upper surface of the cooking material in the pot, and indirectly heating the lower surface of the cooking material by directly heating the pot. The infrared heating pipe further comprises an external heating pipe, the external heating pipe is arranged outside the cooker, surrounds part or all of the cooker and does not interfere with a main heating system. Carry out the auxiliary heating through infrared heating system, can further realize the thermally equivalent of dish, improve culinary art speed, shorten the culinary art time.
The light wave heating system comprises a light wave emitting source which is arranged above cooking materials in the pot (such as the inner side of the pot cover).
The primary heating system, which may also be referred to as a "pot heat source," directly heats the pot body of the pot, which in turn transfers heat to the cooking materials through the pot and cooking oil (primarily the pot, especially the metal pot). Because the cooking needs a sharp fire for quick cooking, the main heat source needs to be heated by enough power to provide enough heat for cooking in a short time. Meanwhile, the heat transfer mode of the pan body of the main heat source is a basic element forming the characteristic of cooking, and the currently suitable heating modes are open fire (such as gas) and electromagnetism.
The auxiliary heating system may also be referred to as a "direct heat source" which preferably employs infrared or light waves. Because infrared or light waves are more suitable for directly heating materials, the heat transfer to the pan body has no advantage compared with open fire and electromagnetism. On the other hand, infrared or light wave heating has obvious drying effect on materials and effect of making the surfaces of the materials crisp and change color, has effect similar to frying, can not completely meet the requirements of frying, especially vegetable raw materials, and is not suitable to be used as a main heating source; when the fried dish materials are just put into the pot, the temperature in the pot is reduced, heat needs to be supplemented quickly, and meanwhile, the surfaces of the materials need to be mature quickly and properly to lock the moisture in the materials, but the materials cannot become fried surfaces. Therefore, the infrared or light wave heating is more suitable for being used before and after the fried dish materials are put into a pot and the like, the surface of the materials is helped to quickly reach a certain degree of maturity so as to lock the water in the materials, and the fried dish materials are fried if the fried dish materials are used in the whole process, are used for a long time or are used with high power and high strength. Therefore, in a cooking process, the auxiliary heat source such as infrared or light wave is mainly used for supplementing the insufficient power of the main heat source in some stages or improving the cooking effect, but not providing main heat for the cooking process, so that the power of the auxiliary heat source is small, and the auxiliary heat source is usually not used in the whole process, but is used in stages and is an auxiliary heat source.
Finally, the conventional stir-frying device heats the pan body, the materials stacked on the pan body and different surfaces of the materials cannot be synchronously heated, and particularly, when the materials are more (such as a big pan), the materials stacked on the pan body cannot be directly contacted with the pan, and only heat can be transferred through the materials on the lower layer, so that the stir-frying effect is influenced, and the effect similar to the dish cooking effect is easily formed. The auxiliary heating system is adopted to heat the cooking materials in the pot from the upper part of the materials or other directions, so that different surfaces, particularly the front surface and the back surface of the cooking materials in the pot can be simultaneously heated (the front surface is the upward surface and is directly heated by the auxiliary heating system, the back surface is the downward surface and is contacted with the pot body, the pot body is indirectly heated by the main heating system), the radiation heat of the auxiliary heating system can also reach the middle-lower layer of the stacked materials through gaps among the materials, and the middle-lower layer materials are heated, so that the cooking materials can be uniformly heated, the heating speed can be improved, and the cooking time can be shortened.
In summary, the primary heating system (e.g., open flame heating system or electromagnetic heating system) is the primary heating source that is heated most of the time during a cooking process, providing most of the heat to the cooking materials, or a source with more power, in most cases used all the way through. The main heating system provides heat for heat transfer of the cookware, and the heat transfer of the cookware and the quick stirring are the primary factors forming the characteristics of the dish frying process. An auxiliary heating system (e.g., infrared or light waves) is an auxiliary heat source that is not used throughout a cooking process, is used in stages, provides a small portion of heat to a cooking process, or has less power. The direct heating mode for providing heat by the auxiliary heating system is mainly used for making up the deficiency of the heat transfer mode of the main heat source cooker, improving the cooking effect and improving the cooking efficiency. The main heating system and the auxiliary heating system are combined for heating, so that respective advantages are exerted, and a better synergistic heating effect can be achieved.
In addition, the inventor has found in many years of research on automatic cooking equipment that for many Chinese dishes, whether the surface of the cooking material is heated rapidly and uniformly affects the water locking condition on the surface of the dish, and the color, the fragrance, the taste and the like of the dish. The heat transfer mode of the pan body used at present only has one heat transfer surface. The defect of single heat transfer surface heating can affect the texture and taste of dishes besides uneven heating and insufficient speed.
On the basis of the heat transfer mode of the traditional pot body, the mode of infrared or light wave and the like is used for heating, and the inventor finds that the pot body achieves the unexpected technical effects: (1) the three-dimensional heating is realized, a plurality of surfaces of the material can be quickly heated and cooked by radiation, the surface of the material can be quickly matured to a certain degree, so that the moisture and other components in the material are locked, and the loss is reduced, thereby improving the quality and the taste of dishes; (2) if the time and/or power of the radiation-assisted heating is properly controlled, the materials can quickly reach the surface treatment effect required by frying, and the excessive surface treatment cannot become the frying or frying effect; (4) the auxiliary heating system can further improve the cooking speed of the automatic cooking equipment, and simultaneously ensure the cooking quality; (5) with the auxiliary heating system, the power requirement of the main heating system can be reduced, which is significant in some cases, for example, the 220V power supply electromagnetic heating device can have a large power, and if the auxiliary heating system is used, the power of the main heating system can be reduced; (6) because realized three-dimensional heating, the material also can obtain the heating of certain degree under piling up the state, therefore can reduce the material and spread out required space, make the pan littleer, and then make fried dish equipment can be more small and exquisite.
According to the invention, the control system sends out an instruction according to a cooking program to control the opening and closing of the main heating system and the auxiliary heating system, and the heating time and the heating intensity of the main heating system and the auxiliary heating system are adjusted. The heating intensity adjustment and control method includes adjusting the heating power of the heat source, the temperature, the air volume, the air speed, the positional relationship between the heat source and the object to be heated, and the like, and it is preferable to adjust the heating power of the heat source. The key point of the method for achieving the expected stir-frying effect is that the auxiliary heating system is turned on/off at a proper time according to the stage heating requirement, the heating duration is controlled according to the dish characteristics and the dish program, and the heating intensity of auxiliary heating is effectively controlled by controlling the auxiliary heating duration, power, temperature, the position relation between a heat source and a heated object, the air speed and the air quantity and the like.
According to another specific embodiment of the invention, the pot is a covered pot with a openable pot cover in the cooking process, the pot cover is covered most of the time in the cooking process, and the stirring system is used for stirring materials in a state that the pot cover is covered; the radiant heating pipe is positioned at the inner side of the cooker cover. Because the water vapor is discharged, the pan without cover is usually adopted for cooking, even if the pan with cover is adopted, the pan without cover is not covered most of the time in the cooking process, especially when the materials are in the pan. When the cover is closed, the cover is usually provided with a large air hole or a large air window. Although the methods are beneficial to the discharged steam, the methods are not beneficial to quickly increasing the temperature of the materials and are not beneficial to saving energy. Some people propose to install an air inlet pipe and an exhaust pipe on the pot cover, but the introduction of the normal temperature air flow can reduce the temperature in the pot, is not beneficial to the rapid maturity of materials, namely influences the frying effect, is not beneficial to energy conservation, and therefore does not have practicability. The invention solves the problem of water vapor discharge/elimination and the problem of temperature reduction in the cooker caused by uncovering or introducing normal-temperature air because of introducing the auxiliary heating system, so that the cover-on cooker cover cooking becomes possible on the premise of ensuring the quality of dishes.
According to another embodiment of the invention, the pot with the cover and the auxiliary heating system are adopted, and the pot cover is covered most of the time in the cooking process, so that the materials can be heated and matured more quickly, the cooking efficiency is further improved, the dish quality is improved, and the energy is saved.
If a hot air type auxiliary heat source is adopted in the cooking equipment of the pot with the cover, an air inlet is arranged on the pot cover or the pot body, the air inlet can be connected or disconnected with an air supply pipeline, and an air outlet is arranged on the pot cover or the pot body. If a radiation type auxiliary heat source is adopted, an air inlet is not needed, but an air outlet is arranged to facilitate the discharge of water vapor and smoke.
In addition, in the pot with the cover, the pot cover is provided with an opening and closing mechanism to be opened and closed when needed. For example, the lid is opened when the material is fed and discharged, and closed when the auxiliary heating is performed. The opening and closing mechanism of the pot cover can be an automatic mechanism under the control of the control system.
According to another embodiment of the present invention, a radiant auxiliary heating means (e.g., a radiant heating pipe) is installed on the lid and opens and closes together with the lid.
According to another embodiment of the present invention, the lid or the body is provided with an exhaust opening.
According to another embodiment of the present invention, the primary heating system is a heat source for heating the pot, and the secondary heating system is a heat source for directly heating the cooking material in the pot.
According to another embodiment of the invention, the main heating system is located at the periphery of the pot, especially below, to heat the pot body of the pot; the auxiliary heating system is arranged in the pot or outside the pot, particularly above the materials, and directly heats the materials in the pot.
According to another embodiment of the invention, the primary heating system is an open flame heating system, preferably a gas heating system, or an electromagnetic heating system.
According to another embodiment of the present invention, a radiant heating system includes a radiant heating pipe disposed above a pot to direct cooking materials in the pot.
According to another embodiment of the invention, the radiant-heating pipe is stationary relative to the frame or relative to the pot during the entire cooking process.
According to another embodiment of the present invention, the heating power and the irradiation angle of the radiant-heating pipe are adjustable.
According to another embodiment of the invention, the pot is a covered pot with a openable pot cover, and the radiant heating pipe is positioned on the inner side of the pot cover.
According to another embodiment of the invention, the auxiliary heating system comprises a hot blast heating system comprising a blowing device and a heat source. The air blowing device generates air flow, and the air flow is heated by the heat source and then blown into the pot to directly heat the cooking materials. A heat source such as a heating tube or a heating wire.
According to another specific embodiment of the present invention, the hot wind heating system further comprises an air supply duct disposed behind the air blowing device and/or the heat source; alternatively, the heat source is disposed within the supply air duct.
According to another embodiment of the invention, the end of the air supply duct is provided with an air nozzle which is positioned above the cooking material in the pot, and the air nozzle is round, oval or flat.
In addition to the advantages common to the auxiliary heating systems described above, the hot blast heating system has the following advantages: (1) the fluidity of the hot air flow enables the cooker to quickly heat not only the surface of the cooking material directly contacted with the hot air flow, but also all the surfaces of the cooking material not contacted with the surface of the cooker, thereby overcoming the limitation of single-side heating of the cooker; (2) hot air can achieve special cooking effects, for example, hot air flow of inert gas such as nitrogen is adopted, so that cooking materials can be prevented from being oxidized to the maximum extent (oxidation speed is greatly increased due to the existence of oxygen or air at high temperature), and the color, taste, nutritional ingredients and the like of dishes are kept; (3) the hot air may carry certain flavors and/or spices so that the cooking material is quickly flavoured, e.g. a flavor and/or spice bin may be provided in front of the tuyere; (4) the moderate use of air flow or radiation heating at appropriate time intervals can effectively reduce or eliminate water in the pan, so that the surface of the finished dish is dry and comfortable. The effect is particularly obvious when the cauldron dishes are fried.
In the scheme, an air volume, air pressure and/or air speed control device can be arranged, and a control system controls the air volume, the air pressure and/or the air speed of hot air according to a dish cooking program.
In the scheme, a temperature detection device can be further arranged and is preferentially arranged at the air nozzle at the tail end of the air supply pipeline. And the control system controls the heating power of the heat source according to the information fed back by the temperature detection device.
In the scheme, a wind pressure, flow and/or wind speed detection device can be further arranged and is preferentially arranged at a wind nozzle at the tail end of the air supply pipeline. The control system controls the air pressure, the air speed, the air quantity and the like of the hot air according to the information fed back by the detection device.
In the scheme, because the hot air (high-temperature air flow) only realizes auxiliary heating and is not the only heating means for heating the cooking materials in the frying pan, the temperature of the hot air is not required to be overhigh; accordingly, when hot air is blown into the frying pan, the hot air can be directly blown onto the cooking materials in the frying pan without arranging a flow dispersing device such as a flow dispersing plate for preventing direct injection.
It is worth noting that in one cooking process, the hot air is supplied in a segmented mode rather than in a whole process, namely in the same cooking process, the hot air is not heated in the whole process. For example, when auxiliary heating is needed (for example, during an initial temperature rise stage when cooking starts to be performed, before and after materials are put in, or when a large amount of water vapor is generated in a frying pan or is about to be generated), the hot air heating system is started; and when auxiliary heating is not needed (for example, the temperature rise of the materials reaches the appointed effect, the materials are thickened, cooking is about to be finished, or water vapor is exhausted), the hot air heating system stops.
Different materials, with different characteristics and cooking requirements, can have different air supply stages, for example, vegetables are prone to generate moisture after being heated for a period of time, and air supply is needed to eliminate or discharge the moisture. The demand of fish materials is weaker than that of vegetables.
In addition, different surface treatment requirements can bring different air supply time, temperature and air volume, for example, vegetables are mainly subjected to water locking and dehumidification, and the surfaces cannot be dried, so that the temperature cannot be too high, and the time cannot be too long. The fish meat needs dry and fragrant surface and higher temperature. The air volume and air supply time required by the two devices are different.
In the present invention, it is sometimes necessary to appropriately select and set the air nozzle so as to limit the range of direct blowing of hot air. For example, in the top blowing, a circular nozzle is selected and the distance between the nozzle and the material is properly set, so that the circular-like boundary of the hot air direct blowing range is limited to be close to the boundary of the material distribution range. When blowing obliquely upwards, an elliptical or flat air nozzle can be selected.
According to another embodiment of the invention, the tuyeres are selected and arranged such that: when hot air is blown into the pot, the hot air is directly blown to cooking materials in the pot and is not blown to the inner wall of the pot as much as possible.
According to another embodiment of the invention, the tuyere is arranged such that: the steam flows out along the inner wall of the cooker when flowing out.
According to another embodiment of the invention, the hot air heating system further comprises a filter assembly, and the air conveyed by the air blowing device is filtered by the filter assembly, so that the air after being filtered meets the requirement of food-grade air.
According to another embodiment of the invention, the hot air heating system further comprises an air volume, air pressure and/or air speed control device, and the control system controls the air volume, the air pressure and/or the air speed of the hot air according to the dish cooking program.
According to another embodiment of the present invention, the hot air heating system further comprises a temperature, air pressure, flow and/or air speed detecting device, which is preferentially disposed at the air nozzle at the end of the air supply duct, and the control system controls the heating power, the air pressure, the air speed and/or the air quantity of the heat source according to the information fed back by the detecting device.
According to another embodiment of the present invention, the main heating system is an open fire heating system that directly heats the cookware; the hot air heating system heats the air conveyed by the air blowing device by using smoke generated by open fire combustion of the main heating system. The heat source of the hot air heating system is high-temperature flue gas generated by open fire combustion, and the airflow generated by the air blowing device is heated by the high-temperature flue gas and then is guided into the pot to serve as an auxiliary heat source for heating the materials. Specifically, for example, a jacketed heat-insulating cover may be provided outside the pot, the heat-insulating cover is provided with a hole through which flame generated by the burner heats the pot, so that smoke is distributed in a space between the heat-insulating cover and the pot; the air supply pipeline comprises a coil pipe section, the coil pipe section is located in a space between the heat preservation cover and the pot, and air in the air supply pipeline is heated by smoke when passing through the coil pipe section.
Furthermore, a temperature adjusting branch is arranged on the air supply pipeline, and normal-temperature or low-temperature air can be introduced through the temperature adjusting branch to adjust the temperature of hot air in the main air supply pipeline. The temperature regulating branch can be started on the air supply pipeline in front of the coil section and finally started on the air supply pipeline behind the coil section, and the temperature regulating branch is provided with a flow control valve.
According to another embodiment of the present invention, the hot wind heating system heats air using a heating device. The heating device may be, for example, a heating pipe or a heating wire located in the supply air duct. The heating device is adopted to heat the normal-temperature air to obtain hot air, so that the temperature of the hot air can be accurately and flexibly controlled.
It is worth noting that the combination of the flue gas heating and the heating device heating can be adopted to obtain the hot air flow, and the hot air flow is conveyed into the pot to carry out auxiliary heating on the cooking materials. That is, the hot air heating system includes not only a heating device (for example, provided in the air supply duct) but also a means for heating the flue gas. The flue gas generated by the combustion of the fuel gas heating system is used for heating the air at normal temperature to obtain hot air, so that the heat of the flue gas can be fully utilized, and the energy is saved. The combination of the flue gas heating and the heating device can not only make full use of the heat of the flue gas, save energy, but also realize the accurate and flexible control of the hot air temperature.
According to another embodiment of the present invention, the control system comprises a main heating system heating intensity adjusting device and an auxiliary heating system heating intensity adjusting device, and the heating intensity adjusting device is preferably a heat source heating power adjusting device.
The heating power regulator may be an on-off type, a stepped type or a stepless type. When two or more heat sources (for example, two infrared tubes or one infrared tube and one light wave tube) are arranged in the auxiliary heating system, the heating power regulating device can also be a combined power regulating device. The combined power adjusting device is characterized in that the heating power of part or all of the heat sources of the auxiliary heating system can be respectively adjusted, and the combined power is combined with the heating power of other heat sources in the auxiliary heating system. The power of the simplest, for example two, infrared tubes of different power can be adjusted in an on-off manner, respectively, to form three different combined powers.
The heating intensity adjusting device can also be a device for adjusting the temperature, the air quantity, the air speed, the position relation between a heat source and the heated object. The device for adjusting the positional relationship between the heat source and the object to be heated is, for example, a device in which the heat source is mounted on a movable device, a device in which the heat source is moved closer to or farther away from the object to be heated by a moving device, or a device in which the heat source is rotated or moved away from the object to be heated.
According to another embodiment of the present invention, the control system comprises a dish cooking program. The dish cooking program comprises sentences, program segments or subroutines for controlling the on/off time, the heating time length and/or the power of the main heating system, sentences, program segments or subroutines for controlling the on/off time and the heating time length of the auxiliary heating system, and the heating intensity of the auxiliary heating system by adjusting the heating power, the temperature, the position relation between a heat source and a heated object and/or the air speed and the air quantity. The control statement, the program segment or the subprogram comprises control parameters, and the control parameters are determined according to experiments or calculation when the dish program is developed, or determined according to program operation results in the actual control process, such as operation according to feedback data of a temperature sensor. The control system of the invention not only controls the on/off time, the heating time length and/or the power and the like of the main heating system according to the dish cooking program like the control system of the common cooking equipment, but also controls the on/off time, the heating time length and/or the power, the temperature, the position relation between the heat source and the heated object, the air speed and the air quantity and other heating intensity adjusting elements of the auxiliary heating system for staged heating according to the dish cooking program, thereby not only fully playing the advantages of three-dimensional rapid heating, rapid surface treatment and the like of hot air or radiation type direct heating, but also effectively avoiding the adverse effects of excessive 'drying' effect and excessive surface treatment of the hot air or radiation type heating. Thus, the main heating system and the auxiliary heating system are mutually matched to play a synergistic heating effect and achieve a better cooking effect.
According to another embodiment of the invention, the control system controls the auxiliary heating system to be turned on before and after the cooking material is put in, or to be adjusted to the required heating intensity, preferably to adjust the heating power of the heat source according to the dish cooking program. When materials (including cooking oil) are put in the pot, the temperature in the pot is reduced, the materials need to be matured rapidly at the moment, particularly, the surfaces of the materials need to be matured rapidly and moderately, and the auxiliary heating system is started or the heating intensity is increased, so that the temperature in the pot can be improved rapidly, and the maturation of the materials, particularly the surfaces of the materials, can be accelerated. The preferred mode of this embodiment is to start the auxiliary heating system or adjust to the required heating intensity after the material is put in. One implementation method of the embodiment is that the auxiliary heating system heats with a small heating intensity before the material is put in, and the required heating intensity is increased before and after the material is put in.
The control system controls the auxiliary heating system to be closed, adjust the heating intensity or reduce the heating intensity at the time determined by the control parameters according to the dish cooking program. The timing is usually when the temperature in the pan has reached a predetermined range, the maturity of the material or the surface treatment has reached a predetermined effect.
It is noted that not all cooking materials need to be heated up or adjusted in intensity after being dispensed. The control system determines whether to start the auxiliary heating system or adjust the heating intensity of the auxiliary heating system according to the dish cooking program.
According to another embodiment of the invention, the control system controls the auxiliary heating system to switch on, adjust the heating intensity or increase the heating intensity when a large amount of moisture has been started or is about to be generated, and to switch off, adjust the heating intensity or decrease the heating intensity after the moisture is eliminated or reduced, according to the dish cooking program.
According to another embodiment of the invention, the control system controls the auxiliary heating system to change the heating intensity in a stepwise or stepless manner during a heating process according to the dish cooking program. For example, the heating intensity is gradually increased in the stage of more water vapor, and the heating intensity is gradually decreased as the water vapor is gradually reduced.
Compared with the prior art, the invention has the following beneficial effects:
the invention keeps the essence and flavor of the frying process by traditional open fire and electromagnetic heating and a mode of pan heat transfer and quick stirring, adds a hot air or radiation type auxiliary heating system on the basis, exerts the advantages of the hot air or radiation type direct heating mode, realizes three-dimensional quick heating, makes up the defects of the traditional frying process, controls the opening/closing time, the heating time, the power, the temperature and the like of the frying process according to the technological requirements of frying, avoids the adverse effects of excessive 'pumping-out' effect and surface excessive treatment of the radiation type heating, and achieves multiple good effects of three-dimensional quick and uniform heating, accelerated maturation, quick water locking, proper and outstanding surface treatment, effective dehumidification and the like. The auxiliary heating system is matched with the main heating system for heating in a synergistic manner, so that dishes in the frying pan can be uniformly heated, the cooking efficiency can be improved, and the cooking time can be shortened. Meanwhile, a large amount of water vapor and smoke generated during cooking can be effectively removed, so that cooked dishes are dry outside and tender inside, and have better quality and taste. In addition, the main heat source power is reduced, the size of the cooker is reduced, and a series of additional beneficial effects such as energy conservation are achieved.
The present invention will be described in further detail with reference to the accompanying drawings.
Drawings
Fig. 1 is a schematic structural view of a cooking apparatus of embodiment 1;
FIG. 2 is a schematic configuration diagram of a cooking apparatus of embodiment 2;
fig. 3 is a schematic structural view of the cooker of embodiment 3.
Detailed Description
Example 1
As shown in fig. 1, the stir-frying apparatus of the present embodiment is a lid type stir-frying pan apparatus, which includes a support (not shown), a stir-frying pan 101, a pan heating system, and a stirring system 107.
The frying pan 101 is an arc-shaped pan which is arranged on a support and is provided with a pan cover 102 which can be opened during cooking.
The pot heating system comprises a main heating system and an auxiliary heating system, wherein the main heating system is a gas heating system which directly heats a pot body of the pot; the auxiliary heating system comprises a radiation heating system (infrared heating system), the infrared heating system comprises an infrared heating pipe 103, the infrared heating pipe 103 is in a circular ring shape and is arranged on the inner side of the pot cover, the upper surface of cooking materials in the frying pot 101 is directly heated, and the lower surface of the cooking materials is indirectly heated by directly heating the pot body.
Example 2
The present embodiment is different from embodiment 1 in that:
the auxiliary heating system further comprises a hot air heating system, and the hot air heating system comprises a blowing device 204, a blowing pipeline 205 and a heat source (heating pipe); the air blowing device 204 generates air flow which is conveyed by the air blowing pipeline 205, heated by the heat source and blown into the frying pan 101 to directly heat the cooking materials. The heating pipe is positioned in the air supply pipeline 205, the tail end of the air supply pipeline 205 is provided with an air nozzle, and the air nozzle is positioned above the cooking materials in the pot; the air delivered by the air supply duct 205 is filtered by the external filtering component, so that the filtered air meets the requirements of food-grade air
An exhaust pipe 206 is arranged on the pot cover, the tail end of the exhaust pipe 206 is connected to the air blowing device 204 to achieve recycling of air, and an inner filtering component used for removing water vapor and smoke is arranged in the exhaust pipe.
Example 3
The cooking device of the embodiment is a capless roller device, and comprises a bracket, a roller 301 and a roller heating system.
The drum 301 is a cylindrical pot, which is arranged on a support and is provided with an opening which is not covered in the cooking process.
The drum heating system includes a primary heating system and a secondary heating system. Wherein, the main heating system is an open fire heating system (gas heating system).
The auxiliary heating system comprises a light wave heating system. The optical wave heating system comprises an optical wave heating pipe 302, wherein the optical wave heating pipe 302 is arranged outside the roller 301 and surrounds a part of the roller 301, does not interfere with the gas heating system, and is static relative to the frame.
Although the present invention has been described with reference to the preferred embodiments, it is not intended to limit the scope of the invention. It will be appreciated by those skilled in the art that changes may be made without departing from the scope of the invention, and it is intended that all matter contained in the above description or shown in the accompanying drawings shall be interpreted as illustrative and not in a limiting sense.
Claims (10)
1. A frying device using radiation to carry out auxiliary heating comprises a bracket, a pan for frying, a main heating system, an auxiliary heating system, a control system and a stirring system; wherein,
the main heating system is a heating system which is heated most of the time in a cooking process, provides most of heat for the cooking process or has a heat source with larger power and can be used in the whole process under most conditions;
the auxiliary heating system is a heating system which is not used in the whole cooking process, is used in stages, provides a small part of heat for the cooking process or has a heat source with smaller power; the auxiliary heating system comprises a radiant heating system comprising a radiant heating pipe;
the radiant heating system is a different heat source than the primary heating system;
the pan is installed on the support, and it is uncovered formula pan, or the pot cover has the formula of covering pan that can open and shut.
2. The cooking apparatus as claimed in claim 1, wherein the pot is a lid type pot in which a lid is openable and closable during cooking, the lid is closed most of the time during cooking, and the stirring system stirs the material in a state in which the lid is closed; the radiant heating pipe is positioned at the inner side of the cooker cover.
3. The cooking apparatus as claimed in claim 2, wherein the lid or the body is provided with an air outlet.
4. The cooking apparatus as claimed in claim 1, wherein the primary heating system is a heat source for heating a pot, and the secondary heating system is a heat source for directly heating cooking materials in the pot.
5. Cooking apparatus as claimed in claim 4, wherein the primary heating system is located at the periphery of the pot, in particular below, for heating the pot body of the pot; the auxiliary heating system is arranged in the pot or outside the pot, particularly above the materials, and directly heats the materials in the pot.
6. The cooking apparatus as claimed in claim 1, wherein the auxiliary heating system comprises a hot air heating system comprising a blowing device and a heat source; the air blowing device generates air flow, and the air flow is blown into the pot after being heated by the heat source to directly heat the cooking materials.
7. The cooking apparatus as claimed in claim 6, wherein the primary heating system is an open fire heating system that directly heats a pot body of a pot; the hot air heating system heats air conveyed by the air blowing device by using smoke generated by open fire combustion of the main heating system.
8. Cooking apparatus as claimed in any one of the claims 1 to 7, wherein the control system comprises a main heating system heating intensity adjustment means, and an auxiliary heating system heating intensity adjustment means, preferably a heat source heating power adjustment means.
9. Cooking apparatus according to one of the claims 1-7, wherein the control system comprises a dish cooking program comprising statements, program segments or subroutines controlling the timing of the main heating system on/off, heating time duration and/or power etc., and statements, program segments or subroutines controlling the timing of the auxiliary heating system on/off, heating time duration, power, temperature and/or air volume etc.
10. The cooking apparatus of claim 9, wherein the control system controls not only the on/off timing, heating duration, and/or power of the main heating system according to the dish cooking program, but also the on/off timing, heating duration, power, temperature, and/or air volume of the auxiliary heating system according to the dish cooking program.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410044236.5A CN104814653A (en) | 2014-01-30 | 2014-01-30 | Cooking apparatus by utilizing radiation in heating assistance |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410044236.5A CN104814653A (en) | 2014-01-30 | 2014-01-30 | Cooking apparatus by utilizing radiation in heating assistance |
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| CN104814653A true CN104814653A (en) | 2015-08-05 |
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| CN201410044236.5A Pending CN104814653A (en) | 2014-01-30 | 2014-01-30 | Cooking apparatus by utilizing radiation in heating assistance |
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| CN108245030A (en) * | 2018-01-29 | 2018-07-06 | 宁波欧琳厨具有限公司 | A kind of intelligence stirring module |
| CN108291732A (en) * | 2015-11-30 | 2018-07-17 | 金南勋 | Fume extraction hood assembly with heater for cooking food |
| CN108445793A (en) * | 2018-02-05 | 2018-08-24 | 江苏大学 | A kind of intelligent machine for stir-frying dishes and its regulation and control method based on image monitoring |
| CN108523630A (en) * | 2018-05-10 | 2018-09-14 | 佛山市大秉智能科技有限公司 | A kind of cooking machine with oil smoke processing function |
| CN111315263A (en) * | 2017-11-03 | 2020-06-19 | 上海爱餐机器人(集团)有限公司 | A closed cooking cavity and cooking machine |
| WO2021056138A1 (en) * | 2019-09-23 | 2021-04-01 | 佛山市顺德区美的电热电器制造有限公司 | Heating device control method, heating device control system, and cooking appliance |
| CN112716264A (en) * | 2016-11-28 | 2021-04-30 | 李亚锐 | Intelligent cooking machine and cooking method thereof |
| WO2025156732A1 (en) * | 2024-01-25 | 2025-07-31 | 广州市拓璞电器发展有限公司 | Dual-heating drum stir-frying machine |
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| WO2025156732A1 (en) * | 2024-01-25 | 2025-07-31 | 广州市拓璞电器发展有限公司 | Dual-heating drum stir-frying machine |
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