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WO2007012268A1 - Procede automatique/semi-automatique et continu de cuisson et systeme de cuisson associe - Google Patents

Procede automatique/semi-automatique et continu de cuisson et systeme de cuisson associe Download PDF

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Publication number
WO2007012268A1
WO2007012268A1 PCT/CN2006/001832 CN2006001832W WO2007012268A1 WO 2007012268 A1 WO2007012268 A1 WO 2007012268A1 CN 2006001832 W CN2006001832 W CN 2006001832W WO 2007012268 A1 WO2007012268 A1 WO 2007012268A1
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WO
WIPO (PCT)
Prior art keywords
cooking
station
continuous
sub
container
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2006/001832
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English (en)
Chinese (zh)
Inventor
Xiaoyong Liu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
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Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN200680027190XA priority Critical patent/CN101227851B/zh
Priority to HK09100371.0A priority patent/HK1121014B/xx
Publication of WO2007012268A1 publication Critical patent/WO2007012268A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens

Definitions

  • the present invention relates to a cooking method and a cooking system, and more particularly to a method for continuous rapid cooking, especially Chinese cooking, under the control of a computer or other control system, and also relates to a method that can accomplish the above A cooking system consisting of automatic or semi-automatic cooking equipment for continuous cooking. Background technique
  • the present invention provides an automatic or semi-automatic, continuous cooking method, the method of continuous cooking comprising:
  • the movement of the cooking container can be completed by the container conveying device of the continuous cooking system, and the movement of the cooking material (the cooking material can refer to the cooking material or the cooking intermediate) can utilize the continuous cooking system.
  • Material handling device completed; cooking container and / or cooking The cooking vessels flow between each of the materials or the cooking vessels to perform a process operation.
  • the above continuous cooking method may further comprise: automatically, semi-automatically or manually feeding the cooking vessel at one or more stations, for example, using an automatic feeding system of the Chinese patent ZL 03137938.9 owned by the applicant. .
  • the above continuous cooking method may further comprise: automatically, semi-automatically or manually turning the material in the cooking container at one or more stations, for example, using the automatic turning system of the Chinese patent ZL 03137938.9 owned by the applicant. Flip.
  • the above continuous cooking method may further comprise: automatically, semi-automatically or manually discharging the material in the cooking vessel at one or more stations, for example, using the Chinese patent ZL 03137938.
  • the system is automatically popped out.
  • the above continuous cooking method may further comprise: transferring the cooking material from one work to another, or from one cooking container/storage container to another cooking container/storage container.
  • the continuous cooking method of the present invention is a pipelined process, but since the processing time required for each cooking sub-process after decomposition may be different, it is possible to achieve different control of the processing time of each cooking sub-process, especially important. In addition to controlling the speed of operation, it can also be controlled by one of the following methods: By controlling the heating intensity at one or some stations, the processing time of the corresponding cooking sub-process, especially the heat treatment, is adjusted. The time, for example, can control the heating intensity of the heating source, open/extinguish the fire, and do not set or add a heating source in some stations/positions for control;
  • Adjusting the processing time of the corresponding cooking sub-process by increasing the parallel station position in the parallel position of one or some stations, wherein the same operation as the original station is performed on the parallel station;
  • This kind of treatment is similar to the way of the train track, and the same operation is carried out in the cooking containers of the parallel station and the original station, and then successively leave, so that the processing time of the station is increased;
  • Adjusting the processing time of the corresponding cooking sub-process by increasing the serial station position of the serial position of one or some stations, wherein the serial station is the same as the original station
  • the operation of this serial processing is equivalent to processing a certain cooking sub-process on multiple stations. Thereby increasing the processing time;
  • the processing time of the corresponding cooking sub-process is adjusted; thus, the processing time of some cooking sub-processes can be shortened;
  • the cooking container of the bit moves away from its moving track or moves the material in the cooking container into the storage device to adjust the processing time of the corresponding cooking sub-process;
  • the purpose of the processing is mainly to change the heat treatment time of the cooking sub-process .
  • the entire process can be divided into several/multiple sub-processes of equal/near time, each sub-process taking up a substantially equal time period ⁇ t, but the time required for each functional segment of the actual cooking process is often unequal/near.
  • the following methods can also be used:
  • the time required for each sub-process tends to be uniform. For example, if the firepower is increased or two or more heat sources are used at the same time, some sub-processes that are required to take a long time need to be shorter and weaker, so that some sub-processes that are required to be shorter are required to take longer. Stop heating at a certain time in a sub-process;
  • Process operation time matching Makes a sub-process that takes a long time takes up two or more time periods. For example: a container transport device operating at a certain speed, each cooking vessel running from one station to the next station or staying at a station for ⁇ 1 - one with two sub-processes, one The time required A t, the other takes 2 A t, the container conveying device has three cooking container positions, which can take one of the cooking containers without feeding, and do not do any process operation, so that the container conveying device After one rotation, the cooking vessels in the other two positions are subjected to the process of A t and 2 ⁇ respectively, and of course, it is also possible to adopt a cooking vessel which is not provided with a process or to remove it;
  • the process of A t is processed, and the other process is processed by time ⁇ ⁇ .
  • This method of quantity matching is also often used in another way, that is, the cooking containers that perform different process sub-processes are placed on different container transport devices, and there are more container transport devices that perform more time-consuming process sub-processes.
  • Cooking container, performing container transport device requiring less process sub-process The cooking container is provided with less cooking.
  • one of the certain cooking containers or all of the cooking containers may also be fixedly arranged, and the material material conveying device is used to realize the flow of the material;
  • a storage device such as a storage container between a station or station. After the material/cooking container enters the storage container, it remains in a certain state (such as maintaining a certain temperature, humidity, etc.) and re-enters when needed. Go to the station for processing;
  • Decomposing a cooking process into several/single-single sub-processes for example: Decomposing the "slipping" process into placing oil, delivering main material, slipping, main material and oil discharging , sub-processes such as draining oil, placing auxiliary materials, frying admixtures, main ingredients after placing oil, frying, placing seasonings/drinking materials, frying and glazing;
  • the oil can be placed by the oil injection device, the main material delivery device is put into the main material, the sliding agitator is used for the sliding, the panning device is used to remove the main material, the oil drainer is drained, and the auxiliary material is drained.
  • the main ingredient of the delivery device, the main ingredient after the delivery device is placed on the delivery device, the stir fry stir fry, the seasoning/drinking device, the seasoning/dipping material, the stir fry fry, and the pan can also be shaken and turned
  • the pot device is turned over, etc., and may further include discharging the finished dish with a discharge device, washing the pan with a washing device, and the like.
  • the position where the process operation is performed is called a station.
  • the station can be fixed or it can be an active station formed by the movement of the functional device/device between the material/cooking container, or it can be a material/cooking a moving station that moves the containers together and performs process operations;
  • the pot 1 receives the main material put by the main material delivery device at the station K, and then moves to the station K+1 to accept the next process.
  • the pot 2 arrives at the station X to receive the main material of the main material delivery device.
  • Pot 1 moves to station X+2, and when pot 2 reaches station X+1, pot 3 arrives at the station] (accepts the main ingredient delivered by the main material delivery device, and so on, pot 4, pot 5 ⁇ .. ⁇ Sequentially move to the station X to receive the main material delivered by the main material delivery device.
  • the cooking materials can also be separately put into the cooking containers at the same time.
  • a functional device/device such as a fryer
  • steaming, etc. can be placed / set several or more cooking containers (such as mesh frying baskets, steam boxes, etc.), materials are placed in these cooking containers at different times or at the same time and processed separately ;
  • the cooking container/storage container controlled by the computer or other control system and/or the cooking container/storage container carrying the material flows between the stations in the process sequence, accepts the process operation to each station, or makes the functional device/
  • the device flows between the material and/or the cooking container to form an active station, and the material is subjected to a process operation at each material or each cooking container, or two methods are simultaneously/combined, so that the materials can be at the same time.
  • Different stations are operated by functional equipment/devices;
  • the continuous cooking method of the present invention uses several or more heat sources, such as a gas burner, to heat the plurality of cooking vessels or heat transfer media or materials, respectively.
  • heat sources can be placed in various stations, and when the materials/cooking vessels and the like are moved from one station to another, they are heated by the respective heating sources.
  • the heating source can also be placed at the non-station, as long as the purpose of continuously heating the flowing material/cooking container can be achieved.
  • These heat sources may also be arranged to be movable, respectively moved to each material/cooking vessel for heating thereof, or a continuous heating source, such as a strip/ring gas burner, along which the cooking vessel is When the continuous heating source moves, it can be heated without interruption.
  • the several/multiple heating sources are constant in heating intensity and/or adjustable in heating intensity.
  • a valve that regulates gas flow under control of the control system can be used to control the heating intensity.
  • the heating intensities of the respective heating sources can be adjusted together, grouped or separately, and the continuous heating source can be divided into several sections/multiple sections, and the heating intensities of the sections can be adjusted together, grouped or separately.
  • the flow of the material is usually carried out by the material handling device to transfer the material from one work to another, or from one cooking/storage container to another cooking/storage container, for example, the material after the oil is finished.
  • the panning device (a discharging device) is removed from the oil pan, sent to the wok or temporarily Store in an insulated storage container.
  • the flow of the cooking/storage container is usually carried out by means of a moving device carried by itself or by placing/installing it on or in connection with the container transport device, for example placing or installing a frying pan driven by a sprocket On the assembly line.
  • the flow of the functional device/device is usually achieved by means of a moving device carried by itself or by placing/mounting it on the moving device, for example by lifting the feeding device on the moving rail, which is driven by the motor to move along the guide rail.
  • the continuous cooking method of the present invention further comprises the operation of the cooking container and the material by means of a functional device/device connected to or mounted on the cooking container, the material handling device, the container conveying device or moving therewith at the same/near speed.
  • a functional device/device connected to or mounted on the cooking container, the material handling device, the container conveying device or moving therewith at the same/near speed.
  • the method of operation of the device, and/or material of course, the functional device/device does not move, but the method of moving some of its parts is also included.
  • a device such as a pan/shake pot/pot pan/rotating pan is connected to the cooking container, and while moving together, the pan/shake/pot/pot is operated.
  • a part of the mixing device or the mixing device is moved at the same/near speed with the conveyor belt on which the pan is placed for a period of time and the material in the pan is turned over. Mix operation, etc.
  • the continuous cooking method of the present invention is controlled by a computer or other control system to control the operation of the functional device/device, container transport device, material transport device, etc. according to the built-in or input cooking control program and/or cooking system operating conditions.
  • the manner and timing, etc. enable the cooking systems consisting of these devices/devices to work together to complete continuous and fast cooking work.
  • the functional device/device, container transport device, material handling device, etc. may be a fully automatic device/device controlled by the computer or other control system, or may be a semi-automatic device/device, at a computer or It operates under the control of other control systems and/or under manual control.
  • the continuous cooking method of the present invention may also include manual operations such as placing/moving the pan from the container transport device, manual feeding, manual discharge, manual handling/transfer of materials, and the like.
  • the continuous cooking method of the present invention may further comprise the control system prompting/instructing the worker to perform appropriate/correct operation by means of sound, light, electricity, mechanics, voice, color, text, etc., at an appropriate timing according to the cooking program and/or the operating state of the cooking system.
  • the method includes prompting/instructing the worker to perform full manual operation and operating semi-automatic equipment/devices.
  • the continuous cooking method of the present invention may also include a method of controlling the flow rate by a computer or other control system based on the cooking program and/or the operating conditions of the cooking system. For example, when changing the variety of dishes, the speed of movement of the functional device/device, the material handling device, and the container transport device is changed. For example, by cent Do not adjust/control the speed of one/some functional devices/devices, material handling devices, container handling devices, or the speed of movement of one or several parts of these devices to suit the process requirements of different dishes. Or meet the different processing time requirements of different process sub-processes.
  • a typical method is to place cooking containers that perform different process sub-processes such as frying, frying, burning, etc.
  • the operating speed of each/some parts of each container transport device or container transport device is adjusted according to the cooking needs to achieve separate control of each process sub-process operation time.
  • the method also includes fixing the cooking container for performing a certain/some process sub-process, and controlling the operation timing and speed of the material handling device to match the operation speed of other process sub-processes, and possibly in the process. Use the storage container.
  • the continuous cooking method of the present invention further includes a method of skipping certain sub-processes, that is, providing a through passage between some non-adjacent stations, and skipping a certain one when the flow flows along the through passage Some stations that need to pass when they flow in the normal channel.
  • the present invention provides an automatic or semi-automatic continuous cooking system comprising:
  • Two or more stations for cooking processing these stations constitute a station track; two or more cooking containers located at the above station, wherein the cooking container can be formed at the station Continuous operation on the track;
  • a heating device that heats the cooking vessel
  • a cooking container carrying device that carries the cooking container and/or drives the cooking container to move
  • Driving device for driving the container transport device
  • each cooking software corresponds to a cooking method of each dish, and the cooking software can obtain parameters such as a cooking step, each step duration, temperature control, etc.; automatically reading a cooking corresponding to a certain cooking method a reading device of the software code, or an input device for manually inputting a cooking software code or a name corresponding to a cooking method; and a control system that operates the cooking software transferred by the reading device or the input device to control the container transport The movement of the device and the processing time of the cooking vessel at a certain station.
  • the station track of the continuous cooking system of the present invention may include a parallel station of one or a certain station (equivalent to the work of paralleling the original station on the station track) Bit), wherein different cooking containers are on the parallel station, and the same cooking process as the cooking container on the original station is performed, that is, the same cooking sub-process is completed on several parallel stations;
  • the station rail of the continuous cooking system of the present invention may comprise a serial station of one or more stations (equivalent to a station connected in series with the original station on the station rail), wherein different cooking vessels are The serial station performs the same cooking process as the cooking container at the original station, that is, the same cooking sub-process is completed on several serial stations.
  • the cooking container may be a cooking utensil for cooking, or other containers such as a mesh frying basket and a steaming box.
  • the heating device may be a plurality of independent heating devices substantially corresponding to the number of cooking containers, each of the independent heating devices being fixed at a certain station; the heating device may also be an integral heating device , which spans all and heats all cooking vessels, the cooking vessel runs thereon, and controls the degree of heating by controlling the running time of each cooking vessel on the monolithic heating device; the heating device can also span two Or a heating device of two or more stations, each such heating device heating the cooking vessel at each station in the spanning section.
  • the continuous cooking system described above further includes one or more feeding devices, wherein each feeding device automatically or semi-automatically feeds the cooking containers of a certain station, preferably each feeding device is fixedly at a certain work.
  • the cooking container of the position is automatically or semi-automatically fed.
  • the feeding device can also be moved to the place where the cooking container is located for automatic or semi-automatic feeding, or automatically or semi-automatically fed while moving along with the cooking container.
  • the continuous cooking system described above further includes one or more turning devices, one or more discharge devices, and/or one or more material handling devices.
  • the flipping device may be a flipping tool such as a robot or the like, or may be a cooking container moving device such as a turning/shaking/turning/rotating pot device, etc., which may directly turn the animal material, or may move through the cooking container to the inside of the cooking container.
  • the material discharging device may be a discharging tool such as a fishing/grabbing/pushing/pulling tool, or a cooking container moving device such as a pot turning device, etc., which can remove the materials in the cooking container;
  • the transport device can transfer cooking materials from one work to another, or from one cooking/storage container to another.
  • the continuous cooking system described above further includes one or more storage containers, the storage
  • the container is used to temporarily store materials during cooking, such as cooking intermediates removed from a cooking pot at a station, or temporarily storing cooking containers containing cooking materials.
  • the storage container differs from the cooking container in that the cooking container is a container that directly receives heat from the heating device to complete a certain cooking process, and the storage container is only used to temporarily hold the cooking material, although some storage containers can be heated, The purpose of being heated is mainly to keep warm rather than cook.
  • the container transported by the container transport device includes a cooking container, a storage container, and other containers.
  • the continuous cooking system described above may further comprise a displacement device that moves the cooking vessel away from the heating device/container transport 1 device, the action of the shifting device being controlled by the control system.
  • the above-mentioned devices and containers may be independent of each other or may be integrated into one body, two bodies or multiple bodies.
  • the continuous cooking method and the continuous cooking system of the present invention can cook a small portion in a pipeline-like manner, and at intervals, ⁇ ⁇ H will have a finished dish flowing out from the end of the cooking system, and ⁇ ⁇ ⁇ is much smaller than a dish.
  • the complete cooking time, the quality of the product can reach the level of small pot dishes, achieving a small amount of high quality continuous fast cooking that cannot be achieved by the prior art.
  • Figure 1 is a schematic plan view of a station layout of a cooking system using the cooking method of the present invention.
  • 2 is a schematic plan view of a station layout of another cooking system using the cooking method of the present invention.
  • Fig. 3 is a schematic plan view showing the layout of a station of still another cooking system using the cooking method of the present invention.
  • FIG. 1-3 shows a station layout of a cooking system using the cooking method of the present invention. Schematic, but the storage device, reading device or input device, control system, etc. are not shown in the figure. Sauté: The main material is put into a frying basket of the station 3 by the feeding device, and is dispersed by the stirring device of the station. The material handling device will fry the main material of the oil from the station 3 The frying basket of the machine is picked up and drained, and then put into the heat preservation container of the station 6 for temporary storage. The fryer of the station 3 has a plurality of frying baskets, and the main materials can be successively or simultaneously put into the lubricating oil process.
  • the oil feeding device puts the cooking oil, heats it to the required temperature or heats according to the program time
  • the container conveying device 7 drives the pot to move to the station 8
  • the auxiliary material placing device puts the chopped green onion and other accessories, stir fry Stir fry
  • the pot continues to move to station 5
  • the material handling device puts the main material in the station 6 insulation container into the pot (you can also invert the insulation container to make the main material into the pot:), with the pot
  • the swaying/turning pot device of the movement is swayed/turned over the pan, the pan continues to move, reaches the station 2, the feeding device puts the seasoning/dipping material, the frying device is stir-fried, the swaying/turning pan device continues to sway/turn the pan, the pan continues Flip when moving to station 4 (or remove the dish by the discharge device), dish out , wash the pot, or remove the pot and wash it and replace it with a cleaned pot.
  • the first step of burning is usually fried, fried or fried.
  • the main material is fed into a frying basket of the station 3 fryer by the feeding device, and is turned by the turning device of the station, and the material carrying device will grind the main ingredient
  • the frying basket of the 3 fryer is picked up, drained, and put into the heat preservation container of the station 1 for temporary storage.
  • the material transport device will be the station 1
  • the main material in the heat preservation container is put into the pot (the heat preservation container can also be turned over so that the main material is put into the pot), and the auxiliary materials and soup can also be added at this station.
  • the fire After the fire is boiled, it is moved to the next station and transferred to the medium and small fire. Simmer, the pot continues to move, during the exercise or to a certain station, the corresponding device is used to carry out the operation of the pot / turn pot / pot / pan / stir fry, to the station 13, when the feed, turn The fire is collected from the fire, and at the same time, the operation is carried out by shaking the pot/turning pot/pot/pot/frying mix, to the station 12, the dish is out of the pot, and the subsequent pot repeats the above process, and the dish is cooked.
  • the process Using the method of frying or stir-frying as the first step, the process is similar. The difference lies in the use of the frying process.
  • the main material is put into the pot of the station 13 after the frying process on the frying machine of the station M, and the frying process is adopted. In the station 8, 5, 2, etc. to complete the stir-fry, in the station 12 into the pot for simmering.
  • the fried shovel and the shovel are first used at the station 3 with a fryer For the main material to fry or oil, put in the station 8! 3 ⁇ 4 juice dip and mix, put the main ingredient into the wok at station 5, turn over, and go to the station 2 out of the pot.
  • the cooking pot is steamed at the station 15 by steaming to reject the main material, or the boiled pot is used to cook the main ingredient at the station 16 and is put in the station 8 3 ⁇ 4 juice and mixed, then At the station 5, the main ingredient is put into the wok at the station 2 out of the pot.
  • FIG. 2 is a schematic plan view showing the layout of a station of another cooking system using the cooking method of the present invention, which adopts a linear container conveying device 18, which is added between the cooking station 5 and the stewing station 12.
  • the storage station 17 is.
  • the cooking methods such as "slipping”, “burning” and “squeezing” are similar to the system shown in Fig. 1.
  • FIG 3 is a schematic view showing the layout of a station of another cooking system using the cooking method of the present invention.
  • the system uses a fixed multi-pot stewing station 18, which is fried, fried and simmered when cooking stewed dishes.
  • the fried main ingredients are respectively put into the pot from the station 18, 14 and 2 by the material handling device, and the auxiliary materials and soup are put into the pot by the feeding device on the activity station 19, after the fire is boiled,
  • the control system adjusts the heating firepower, and switches to medium and small fires.
  • the corresponding device attached to the station 18 is used for the operation of the pan/pan/pot/spin/frying mix, and after the programmed burn time is reached.
  • the feeding device on the activity station 19 puts the dip in the feeding device, the control system adjusts the heating firepower, turns the fire to collect the juice, and at the same time carries out operations such as shaking pot/turning pot/pot pan/rotating pan/frying stir, and the dish is matured by the discharging device The dish is out of the pan.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Frying-Pans Or Fryers (AREA)
  • Commercial Cooking Devices (AREA)

Abstract

L'invention concerne un procédé automatique/semi-automatique de cuisson et un système de cuisson associé. Le procédé consiste à diviser le processus de cuisson en de nombreux sous-processus de cuisson, à utiliser le récipient de cuisson dans un emplacement afin d'achever un sous-processus de cuisson, puis à déplacer chaque récipient de cuisson d'un emplacement à l'autre, et à achever un processus complet de cuisson. Le système continu de cuisson inclut de nombreux récipients de cuisson situés dans divers emplacements, des dispositifs de chauffage, des dispositifs de transfert de récipients qui chargent les récipients de cuisson et/ou transportent les récipients, un dispositif d'entraînement, un dispositif de mémorisation qui mémorise le logiciel de cuisson, un dispositif de lecture ou un dispositif d'entrée qui sert à l'entrée de données pour le logiciel de cuisson ainsi qu'un système de commande qui exécute le logiciel de cuisson et qui commande le déplacement des dispositifs de transfert de récipients et le temps de traitement dans un emplacement du récipient de cuisson.
PCT/CN2006/001832 2005-07-25 2006-07-25 Procede automatique/semi-automatique et continu de cuisson et systeme de cuisson associe Ceased WO2007012268A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN200680027190XA CN101227851B (zh) 2005-07-25 2006-07-25 一种连续烹调的方法以及烹调系统
HK09100371.0A HK1121014B (en) 2005-07-25 2006-07-25 An automatic/semiautomatic and continuous cooking method and cooking system thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200510036109.1 2005-07-25
CN200510036109 2005-07-25

Publications (1)

Publication Number Publication Date
WO2007012268A1 true WO2007012268A1 (fr) 2007-02-01

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PCT/CN2006/001832 Ceased WO2007012268A1 (fr) 2005-07-25 2006-07-25 Procede automatique/semi-automatique et continu de cuisson et systeme de cuisson associe

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CN (1) CN101227851B (fr)
WO (1) WO2007012268A1 (fr)

Cited By (2)

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CN110794696A (zh) * 2019-11-06 2020-02-14 麦维文 一种自动烹饪装置、系统及方法
CN113538091A (zh) * 2021-07-14 2021-10-22 广东智源机器人科技有限公司 订单处理方法、装置、电子设备以及烹饪系统

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CN105832137B (zh) * 2016-04-29 2023-09-12 长治市潞安合力机械有限责任公司 智能厨房多锅连续烹调设备
CN109662600B (zh) * 2017-10-16 2021-01-12 苏福生 一种烹饪传送配料机
CN107950677A (zh) * 2017-12-27 2018-04-24 武汉达顺创新科技有限公司 半机械化生产豆皮装置
CN108157432A (zh) * 2017-12-27 2018-06-15 武汉达顺创新科技有限公司 半机械化生产豆皮的方法
TWI708581B (zh) * 2019-07-17 2020-11-01 徐柏齡 全自動化烹調系統

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