CN104814654B - A kind of cooking equipment using hot wind auxiliary heating - Google Patents
A kind of cooking equipment using hot wind auxiliary heating Download PDFInfo
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- CN104814654B CN104814654B CN201410044237.XA CN201410044237A CN104814654B CN 104814654 B CN104814654 B CN 104814654B CN 201410044237 A CN201410044237 A CN 201410044237A CN 104814654 B CN104814654 B CN 104814654B
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Abstract
The present invention provides a kind of cooking equipment using hot wind auxiliary heating comprising bracket, the cookware of cooking, main heating system, auxiliary heating system；Wherein, cookware is installed on bracket, and for non-cover type cookware or pot cover is openable and closable lid formula cookware；Main heating system be in a cooking process most of the time all heating, most of heat is provided for gastronomical process or be that there is relatively high power heat source, the in most cases heating system that whole can use；Auxiliary heating system be in a cooking process non-whole process use, it is interim it is using, fraction heat or with smaller power heat source heating system is provided for gastronomical process；Auxiliary heating system includes hot air heating system, and hot air heating system includes blower device and heat source；Blower device generates air-flow, and air-flow to material is cooked by directly heating in heat source heating after-blow to cookware.The multiple good results such as three-dimensional rapid and uniform heating, hasting of maturity, rapid water lock, appropriate outstanding surface treatment and effective dehumidifying can be achieved in the present invention.
Description
Technical field
The present invention relates to a kind of cooking equipment using hot wind auxiliary heating.
Background technique
It is cooked after heating technique occurs in hot wind, also it is proposed that with the scheme of hot wind cooking.But with hot wind to pot body
Heating may only meet the demand of boiling the types culinary art such as braised not high to firepower and rate request, but for firepower and speed
It is required that effect is far inferior to the heat sources such as open fire or electromagnetism when high cooking, it is unable to reach the fast ripe requirement of cooking very hot oven.
Hot wind is relatively more suitable for directly heating cooking material, but it cooks effect close to frying, and surface of material can compare
Dry out fastly, turn yellow and become crisp, greatly differs from each other with fresh and tender smooth effect needed for cooking.Using hot wind as single source or main heat
The direct-fired mode in source is also unable to satisfy the technique requirement of cooking.
In addition, either still being required from vegetable quality point from standpoint of efficiency from investment for cooking equipment
Former material expects that the shorter the time that vegetable takes the dish out of the pot the better, and existing cooking equipment is since for single source, cooking speed is lower, difficult
To meet the fast ripe requirement of cooking very hot oven.
In addition, cooking is when especially frying water content is than more rich raw material, and when having liquid material such as soy sauce, hold
A large amount of moisture is easily emitted, these moisture accumulations form steam in pot, make the vegetable surface moisture of frying, influence quality out
Amount and mouthfeel.
Summary of the invention
In view of the shortcomings of the prior art, the object of the present invention is to provide it is a kind of using hot wind auxiliary heating cooking equipment,
Not only it can realize that the Quick uniform of vegetable was heated, but also cooking speed can be improved, and shorten cooking time, can also promote institute's frying vegetable
Quality and mouthfeel.
To achieve the goals above, the present invention provides a kind of cooking equipment using hot wind auxiliary heating comprising branch
Frame, the cookware of cooking, control system, main heating system, auxiliary heating system；Wherein,
Cookware is installed on bracket, and for non-cover type cookware or pot cover is openable and closable lid formula cookware；
Main heating system be in a cooking process most of the time all provide major part in heating, for gastronomical process
Heat or be the heating system that there is relatively high power heat source, whole can use in most cases；
Auxiliary heating system be in a cooking process non-whole process use, it is interim it is using, provided for gastronomical process
Fraction heat or with smaller power heat source heating system；Auxiliary heating system includes hot air heating system, hot wind
Heating system includes blower device and heat source；Blower device generates air-flow, and air-flow is by heat source heating after-blow to cookware, to cooking
Material is adjusted to directly heat.Heat source can be such as heating tube or heating wire.
In the present invention, main heating system and auxiliary heating system use different types of heat source, with different heating sides
Formula plays different effects during cooking, reaches different heating effects, and the two under control of the control system, plays association
Same-action reaches only with the inaccessiable collaboration heating effect of same heat source institute.
Wherein main heating system be in a cooking process most of the time all provided greatly in heating, for gastronomical process
Partial heat or be the heating system that whole can use in most cases with relatively high power heat source.This mainly heats system
System is located at the periphery of cookware, especially lower section, directly heats to the pot body of cookware.
Auxiliary heating system is different from the heat source of main heating system, being used for non-whole process in a cooking process,
It is that stage uses, fraction heat or with smaller power heat source heating system is provided for gastronomical process.The auxiliary
Heating system is set in pot or outside pot, usually in the top of material, is directly heated to the material in cookware.
Cookware is installed on bracket, for non-cover type cookware or openable and closable has lid formula cookware；
Control system issues the opening and closing that instruction controls main heating system and auxiliary heating system according to cooking process, adjusts
The heating intensity of main heating system and auxiliary heating system.
In the present invention, the cookware of cooking can be other type cookwares such as frying pan, roller or pan, wherein frying pan can
For arc cookware, roller can be tubbiness or spherical pot body.
In the present invention, main heating system is to be suitble to heat cookware and pass through the heat source that cookware conducts heat to cooking material,
Such as gas heating system or electromagnetic heating system；Auxiliary heating system is to be suitble to the cooking direct-fired heat source of material.Pot
The interior heat-conducting medium cooked in the material and pot on the one hand heating by high temperature pot body, on the one hand by high temperature hot gas stream
Heating.
Main heating system is also referred to as " cookware heat source ", directly heats to the pot body of cookware, and then pass through pot
It conducts heat with cooking oil (mainly pot, especially metal pan) to material is cooked.Because cooking needs very hot oven ripe fastly, main heat source
It is enough big to need to heat firepower, has enough power that can provide sufficiently large heat in a short time to cook.While main heat source
Pot body heat transfer type is the fundamental to form cooking characteristic again, is at present open fire (such as combustion gas) than better suited heating method
And electromagnetism.
Auxiliary heating system is also referred to as " direct heat source ", uses hot wind.Because hot wind is relatively suitble to directly heat object
Material, and be used to conduct heat to pot body to provide no advantage against compared with open fire and electromagnetism, firepower is inadequate.On the other hand, Hot-blast Heating is to object
Material, which has, significantly to be drained effect and surface of material is made to become the effect of crisp discoloration, there is the effect of similar " fried ", cannot be entirely appropriate
The demand of cooking, especially vegetable raw material, thus main heat source should not be used as；When cooking material is just cooked, kettle temperature
Decline, needs rapid additional heat, while needing the rapid maturation of surface of material appropriateness, to lock material internal moisture, but
It cannot become fried such surface.So Hot-blast Heating helps object than conveniently the stages use before and after cooking material is cooked etc.
Material surface is rapidly reached a degree of maturation, to lock material internal moisture, if but whole process uses or high power high intensity makes
With just at fried.Therefore, in a cooking process, hot wind auxiliary thermal source is mainly used for supplementing main heat source in certain ranks
The underpower of section, or improve and cook effect, rather than major heat is provided for gastronomical process, thus its power is smaller,
It whole will not usually use, it is only interim to use, it is complementary heat source.
In addition, having a degree of moisture evaporation during cooking, these steam need rapidly discharge or removal, with
Hot wind auxiliary heating is generating the more stage use of steam, can relatively rapidly steam is being discharged or be removed, to reach more
Good cooking effect.
Finally, common dish frying device is heated to pot body, the different surfaces for being stacked on material above and material cannot
Synchronize and be heated, especially material more (such as big-pot-dish) when, piling up material above cannot directly contact with pot, Zhi Nengtong
The heat transfer of lower layer's material is crossed, cooking effect, the similar effect for enduring dish easy to form are influenced.By using auxiliary heating system from material
The cooking material in cookware is heated in top or other directions, can make cooking the different surfaces of material especially just in cookware
Anti- two sides is heated that (front one side i.e. upward, is directly heated by auxiliary heating system simultaneously；Reverse side, that is, directed downwardly one
Face is contacted with pot body, the indirect heating by pot body by main heating system), the hot wind of auxiliary heating system or radiation
Heat can also reach the middle lower layer for stacking material through the gap between material, and the heating of centering lower layer material so can both make
It cooks material to be heated evenly, and heating speed can be improved, shorten cooking time.
To sum up, main heating system (such as gas heating system or electromagnetic heating system) is main heat source, is one
The most of the time all in heating, provides most of heat to cook material, or have relatively high power in secondary cooking process
Heat source, it is whole in most cases to use.Main heating system provides heat for cookware heat transfer, and cookware conduct heat+quickly turns
It is the primary factor to form cooking process characteristic.Auxiliary heating system (hot wind) is auxiliary thermal source, is in a cooking process
It is that non-whole process uses, interim it is using, fraction heat or with smaller power heat source is provided for gastronomical process.
It is mainly used for making up the deficiency of main heat source cookware heat transfer type by the mode that directly heats that auxiliary heating system provides heat, improves
Effect is cooked, and improves cooking efficiency.Main heating system and auxiliary heating system combined heated, play respective advantage, energy
Reach preferably collaboration heating effect.
In addition, inventor has found in the research for being engaged in automatic cooking apparatus for many years, for many Chinese meals, cook
Adjust surface of material whether heated fast and it is heated whether uniformly, not only will affect the water lock situation on dish surface, but also can shadow
Ring the color etc. of dish.And pot body heat transfer type used at present all only one heat-transfer areas.Single heat-transfer area heating
Defect also will affect the texture and mouthfeel of dish in addition to the uniform speed of uneven heating is not fast enough.
On the basis of traditional pot body heat transfer type, it is aided with hot wind mode and is heated, inventor has found that it is achieved out
The technical effect of people's will material: (1) realizing three-dimensional heating, and the multiple tables for cooking material can be quickly heated by air-flow or radiation
Face helps surface of material to be rapidly reached a degree of maturation, to lock material internal moisture and other ingredients, reduces and scatters and disappears,
So as to improve the quality and mouthfeel of dish；(2) if time and/or power to air-flow auxiliary heating carry out appropriate control
System can make material quickly reach surface treatment effect required for stir-fry, but will not excessive surface be treated as fried or pan-fried effect
Fruit；(3) air-flow heating is moderately used to can be effectively reduced or eliminate moisture in pot in the period appropriate, so that dry at dish surface
It is refreshing.In frying big-pot-dish, such effect is particularly evident；(4) auxiliary heating system can make the cooking of automatic cooking apparatus
Speed further increases, and ensure that cooking quality simultaneously；(5) after having auxiliary heating system, to the function of main heating system
Rate demand can reduce, and in some cases, this is meaningful, such as 220V powered electromagnetic heating device power does conference
Many problems are encountered, if being aided with auxiliary heating system, the power of main heating system can do smaller；(6) due to realizing
Three-dimensional heating, material also available a degree of heating under stacking states, thus can reduce needed for material spreads out
Space, cookware is made smaller, so that cooking equipment can be more small and exquisite；(7) fluidity of thermal current makes it not only may be used
With quickly heat with hot-air flow directly contact cooking material surface, and can quickly heat cook material not with cookware
The surface of heating surface contact, overcomes the limitation of cookware single-side heating；(8) mobility of hot wind, which makes it have, preferably goes
Except the effect of moisture and surface of material moisture in pot；(9) special cooking effect may be implemented in hot wind, for example, using indifferent gas
The thermal current of body such as nitrogen, can farthest preventing cooking material to be oxidized, (presence of oxygen or air, makes oxygen under high temperature
Change speed to greatly speed up), to keep the color of dish, taste and nutritional ingredient etc.；(10) hot wind can carry certain seasonings
And/or fragrance so that cook material fast tasty, such as in front of tuyere settable seasoning and/or fragrance storage box.
In the present invention, control system issues instruction according to cooking process and controls main heating system and auxiliary heating system
Opening and closing, adjusts the heating intensity of main heating system and auxiliary heating system.Wherein, be in due course periodically open/
Close auxiliary heating system, and according to dish characteristic and dish program, adjust the duration of auxiliary heating, power, temperature, heat source with
The positional relationship being heated between material and/or wind speed air quantity etc. are with the method for the present invention to efficiently control heating intensity
Reach the key of anticipation frying effect.Wherein heating intensity preferably is controlled by adjusting the heating power of heat source.
Another specific embodiment according to the present invention, cookware, which is that pot cover is openable and closable in cooking process, lid formula cookware, In
The most of the time covers pot cover during cooking；Open up air inlet on pot cover or pot body, air inlet be connected with air supply duct or
It is not connected to；Exhaust outlet is offered in pot cover or pot body.
Because there is steam to be discharged, cooking generallys use non-cover type cookware, even if using there is lid formula cookware, in cooking
During the most of the time be not lid lid, especially when there is material in pot.Close the lid then usually the covering of cooking
Biggish stomata or transom window are provided on son.Although these ways are advantageous to water vapor discharging, it is unfavorable for fast lifting temperature of charge,
It is unfavorable for energy conservation.It is proposed that installing air inlet pipe and exhaust pipe on pot cover, but the introducing of unheated air can reduce temperature in pot
Degree, is unfavorable for the fast-ripenin of material, i.e. influence frying effect, is also unfavorable for energy conservation, because without having practicability.It is of the present invention because
It to introduce auxiliary heating system, had not only solved the problems, such as discharge/elimination steam, but also has solved and uncap or introduce normal temperature air and lead
The kettle temperature of cause reduces problem, to cover pot cover cooking under the premise of guaranteeing dish quality.
Another specific embodiment according to the present invention, using having lid formula cookware and above-mentioned auxiliary heating system, in cooking
The most of the time covers pot cover in journey, and material is enable to heat up more quickly maturation, further increases cooking efficiency, promotes dish
Quality, and save the energy.
Have in lid formula cookware cooking equipment using hot air type auxiliary thermal source, air inlet, air inlet are opened up on pot cover or pot body
Mouth can be connected or be not connected to air supply duct, and open up exhaust outlet on pot cover or pot body.
In addition, having in lid formula cookware, pot cover is equipped with open-and-close mechanism, to open and close when needed.For example, throwing
Pot cover is opened when expecting, taking the dish out of the pot, then closes pot cover when carrying out auxiliary heating.The open-and-close mechanism of pot cover can be in control system
Automechanism under control.
Another specific embodiment according to the present invention, hot air heating system further include air supply duct, and air supply duct is set to
After blower device and/or heat source；Alternatively, heat source is arranged within air supply duct.
Another specific embodiment according to the present invention, the end of air supply duct are equipped with tuyere, and tuyere, which is located in cookware, to be cooked
The top of material, the shape of tuyere are round, ellipse or flat.
In the program, air quantity, wind pressure and/or air speed control device may be provided with, control system is according to dish cooking program
Control air quantity, wind pressure and/or the wind speed of hot wind.
In the program, it can be also equipped with wind pressure, flow and/or wind speed detection device, be preferentially set to air supply duct end
Tuyere at.Wind pressure, wind speed, the air quantity etc. for the information control hot wind that control system is fed back according to detection device.
In the program, it can be also equipped with temperature-detecting device, be preferentially set at the tuyere of air supply duct end.Control system
The heating power or air quantity wind speed for the information control heat source that system is fed back according to temperature-detecting device.
In the program, due to hot wind (high temperature gas flow) only realize auxiliary heating, not to the cooking material in frying pan into
Unique heating means of row heating, therefore the temperature of hot wind need not be excessively high；Correspondingly, when hot wind is blown into frying pan, Ke Yizhi
It connects on the cooking material blown in frying pan, without diffusing device as such as diffuser plate for preventing from directly spraying is arranged.
It is worth noting that, hot wind is air zoning rather than whole air-supply, i.e., with primary culinary art in a cooking process
In the process, not whole to have Hot-blast Heating.For example, when needing to assist heating (for example, cooking the initial stage liter for just starting to carry out
Thermophase is launched before and after material or in frying pan when having begun or will generate a large amount of steam), hot air heating system starting；
And do not need auxiliary heating when (such as material heating have reached agreement effect, thickening soup, be near completion cook when, Huo Zheshui
When vapour has been discharged), hot air heating system stops.
The requirement difference of different materials, characteristic and culinary art can bring the difference in air-supply stage, such as vegetables to pass through one
It is easy to produce steam after the heating of section time, needs to blow at this time to eliminate or be discharged steam.
In addition, different surface treatment demands also brings along the difference of different air supply times, temperature and wind speed air quantity, example
Such as vegetables, mainly water lock and dehumidifying, surface cannot be dry, so temperature cannot be excessively high.Flesh of fish class then needs the dry perfume in surface, temperature
Degree wants relatively high.Air quantity needed for the two and air supply time also can be different.
In the present invention, it is sometimes desirable to select and set tuyere, properly to limit the blow-through range of hot wind.Such as top blast
When, it selects round tuyere and the distance between itself and material is appropriately set, so that the similar round boundary of hot wind blow-through range is limited
Make the near border in material distribution.When oblique upper is blown then alternative such as ellipse or flat tuyere.
Another specific embodiment, tuyere are so select and set according to the present invention: when hot wind is blown into cookware, directly
It is not blown on cookware inner wall as far as possible on the cooking material blown in cookware.
Another specific embodiment according to the present invention, tuyere are arranged such: flowing out when hot gas flows out along cookware inner wall.
Another specific embodiment according to the present invention, hot air heating system further include filter assemblies, and blower device is conveyed
Air be filtered by filter assemblies, so as to reach food grade api request after air filtration.
Another specific embodiment according to the present invention, main heating system are the open firing directly heated to cookware
System；The air that flue gas caused by open fire burning of the hot air heating system using main heating system conveys blower device
It is heated.The heat source of hot air heating system is high-temperature flue gas caused by open fire burns, air-flow quilt caused by blower device
It imports in pot after high-temperature flue gas heating, material is heated as auxiliary thermal source.Specifically, for example, being externally provided in cookware
The insulation cover of jacket type, insulation cover are equipped with hole, and flame caused by burner heats cookware by the hole, make to keep the temperature
Flue gas is distributed in space between cover and cookware；Air supply duct includes coil section, and coil section is between insulation cover and cookware
Space in, by flue gas when air in air supply duct passes through coil section.
Further, air supply duct is equipped with temperature adjustment branch, can be introduced by temperature adjustment branch room temperature or Cryogenic air with
Adjust the temperature of hot wind in main air supply duct.Temperature adjustment branch can arise from outer filter assemblies after, the air supply tube before coil section
On road, finally on the air supply duct after coil section, temperature adjustment branch road is equipped with flow control valve.
Another specific embodiment according to the present invention, hot air heating system heat air using heating device.Add
Thermal can be, such as heating tube or heating wire in air supply duct.Normal temperature air is carried out by using heating device
It heats to obtain hot wind, it can be achieved that accurate, flexible control to hot blast temperature.
It is worth noting that, can be obtained in such a way that flue gas and heating devices heat two ways combine
Thermal current, and be transported in pot and auxiliary heating is carried out to cooking material.That is, both including heating device (example in hot air heating system
Such as it is set in air supply duct), and include the means of flue gas.Produced by fuel gas buring by using gas heating system
Flue gas normal temperature air is heated to obtain hot wind, the heat of flue gas can be made full use of, to save the energy.And flue gas adds
Heat and heating devices heat combine, then can both make full use of the heat of flue gas, save the energy, and be able to achieve to hot blast temperature
Accurate, flexible control.
A specific embodiment according to the present invention, main heating system are the heat source to cookware heating, auxiliary heating system
It is to the cooking direct-fired heat source of material in cookware.
Another specific embodiment according to the present invention, main heating system are located at the periphery of cookware, especially lower section, to pot
The pot body of tool is heated；The auxiliary heating system is set in pot or outside pot, especially in the top of material, directly to pot
Material in tool is heated.
Another specific embodiment according to the present invention, main heating system are open firing system (preferred gas heating system
System) or electromagnetic heating system.
Another specific embodiment according to the present invention, in addition to including main heating system heats in control system of the invention
Outside PCU Power Conditioning Unit.It also include auxiliary heating system heating power regulating device.The heating power regulating device can
To be on-off type, stagewise or stepless PCU Power Conditioning Unit.When in auxiliary heating system there are two or more than two heat source (example
As there are two one optical wave tubes of infrared tube or an infrared tube) when, the heating power regulating device can also be combined type
PCU Power Conditioning Unit.The combined type PCU Power Conditioning Unit refers to part or all of heat source in each heat source of auxiliary heating system
Heating power can be conditioned respectively, and form combined power with the heating power of heat sources other in auxiliary heating system.It is most simple
The power of the infrared tube of such as two single different capacities can be adjusted in a manner of on-off respectively, form three kinds of different combination function
Rate.
Another specific embodiment according to the present invention, control system include dish cooking program.Dish cooking program removes
Include the main heating system of control open/sentence or program segment of closing opportunity, heating duration and/or power etc. outside, also
It include to control auxiliary heating system to open/closing opportunity, heating duration, power, the sentence of temperature and/or air quantity etc., program
Section or subprogram.It include control parameter in control statement, program segment or subprogram, control parameter is in dish program development
When determined according to experiment or calculate, or determined in practical control process according to sequential operation result, such as passed according to temperature
Sensor feedback data carries out operation etc..Control system of the invention is the same not only like the control system of usual cooking equipment, according to
Dish cooking program controls unlatching/closing opportunity of main heating system, heating duration and/or power etc., cooks also according to dish
The unlatching of process control auxiliary heating system/closing opportunity, heating duration, power, temperature and/or air quantity etc., both can be abundant
The advantages such as hot wind or the direct-fired three-dimensional heating rapidly of radiant type, accelerated surface processing are played, and heat can be effectively avoided
The unfavorable effect of excessive " draining " effect and excessive surface processing of wind or radiant type heating.It is so main and auxiliary to help heating system mutual
It matches, plays collaboration heating effect, reach and preferably cook effect.
Another specific embodiment according to the present invention, control system control auxiliary heating system according to dish cooking program and exist
It cooks material and launches front and back unlatching, or be adjusted to required heating intensity, preferably adjusting heat source heating power.Material (including cook
Oil) kettle temperature can reduce when launching, and at this moment material need it is mature rapidly, especially surface of material need quickly appropriateness at
It is ripe, auxiliary heating system is opened at this moment or is turned up to required heating intensity, can not only help to improve kettle temperature rapidly, also
It can accelerate the maturation of material especially surface of material.Present embodiment adds it is preferable that opening auxiliary after material dispensing
Hot systems are adjusted to required heating intensity.A kind of implementation method of present embodiment is the auxiliary heating system before material dispensing
System is increased to required heating intensity before and after material dispensing with the heating of smaller heating intensity.
Control system according to dish cooking program control auxiliary heating system in control parameter determined by opportunity close, adjust
Section reduces heating intensity.The opportunity is usually to have reached at preset range, material maturity or surface in kettle temperature
When reason has reached desired effects.
It is worth noting that, and requiring to open auxiliary heating system or adjust it after the dispensing of not all gratin material to add
Calorific intensity.Control system decides whether to open auxiliary heating system or adjusts its heating intensity according to dish cooking program.
Another specific embodiment according to the present invention, control system control auxiliary heating system according to dish cooking program and exist
Unlatching, adjusting or raising heating intensity when having begun or will generate a large amount of steam, preferably adjust or improve heat source fever function
Rate closes after steam is eliminated or is weakened, adjusts or reduce heating intensity, preferably adjusts or reduce heat source heating power.
Another specific embodiment according to the present invention, control system control auxiliary heating system according to dish cooking program and exist
Classification or stepless change heat heating intensity in primary heating process.Such as heating is gradually turned up in the steam more stage and adds
Calorific intensity gradually reduces heating heating intensity as steam gradually weakens.
Another specific embodiment according to the present invention, auxiliary heating system further comprise radiating heat system.
Another specific embodiment according to the present invention, radiating heat system include infrared heating system and/or optical wave heating
System.
For example, infrared heating system includes infrared heating pipe, infrared heating pipe includes interior heating tube, and interior heating tube is set to
On the inside of pot cover (if there is), directly heated for the upper surface to the cooking material in cookware, at the same by cookware into
Row directly heats and carries out indirect heating to the lower surface for cooking material.The infrared heating pipe further comprises pipe heater outside, should
Pipe heater outside is set on the outside of cookware, around some or all of cookware, and is not interfered with main heating system.Pass through
Infrared heating system carries out auxiliary heating, can further realize the thermally equivalent of vegetable, improves cooking speed, when shortening culinary art
Between.
Optical wave heating system includes light wave emission source, which is set to the top (example that material is cooked in cookware
As on the inside of pot cover).
Compared with prior art, the present invention have it is following the utility model has the advantages that
The present invention using traditional open fire and electromagnetic heating and cookware heat transfer+quickly turn mode, remain cooking work
The marrow and flavor of skill add hot wind or radiant type auxiliary heating system on this basis, play hot wind or radiant type directly adds
The advantage of hot mode realizes three-dimensional quickly heating, compensates for the deficiency of traditional cooking technique, and according to the process requirements of cooking
It is opened/closing opportunity, heating duration, power, temperature and/or air quantity etc. control, it avoids hot wind or radiant type adds
The unfavorable effect of excessive " draining " effect and the excessive surface processing of heat has reached three-dimensional rapid and uniform heating, hasting of maturity, fast
The multiple good results such as fast water lock, appropriate outstanding surface treatment and effective dehumidifying.Cooperate main add using auxiliary heating system
Hot systems carry out collaboration heating, can not only make the dish homogeneous heating in frying pan, but also cooking efficiency can be improved, and shorten cooking time.
Meanwhile a large amount of steam and flue gas generated when culinary art can be effectively removed, and it is tender in doing the dish cooked outside, there is better quality
And mouthfeel.In addition, also bringing the reduction of main heat source power, a series of additional beneficial effects such as cookware volume-diminished, energy conservation.
The present invention is described in further detail with reference to the accompanying drawing.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of the cooking equipment of embodiment 1；
Fig. 2 is the structural schematic diagram of the cooking equipment of embodiment 2；
Fig. 3 is the structural schematic diagram of the cooking equipment of embodiment 3；
Fig. 4 is the general structure schematic diagram of the cooking equipment of embodiment 4；
Fig. 5 is the partial structure diagram of the cooking equipment of embodiment 4, and which show coil sections.
Specific embodiment
Embodiment 1
As shown in Figure 1, the cooking equipment of the present embodiment is to have lid formula frying pan equipment comprising bracket (not shown) is fried
Pot 101, turns system 105 at cookware heating system.
Frying pan 101 is arc cookware, is arranged on bracket, which is equipped with the pot cover 102 that can be opened in cooking process.
Cookware heating system includes main heating system and auxiliary heating system, wherein main heating system adds for combustion gas
Hot systems directly heat the pot body of cookware；Auxiliary heating system is hot air heating system, the hot air heating system packet
Include blower device 103, air supply duct 104 and heat source (heating tube)；Blower device 103 generates air-flow, and the air-flow is by air supply duct
104 conveyings, after heat source heats, blow in frying pan 101, directly heat to material is cooked.Heating tube is located at the air supply duct
In 104, the end of air supply duct 104 is equipped with tuyere, and tuyere is located at the top that material is cooked in cookware；104 institute of air supply duct is defeated
The air sent is filtered by outer filter assemblies, so as to reach food grade api request after air filtration.
Embodiment 2
The present embodiment difference from example 1 is that:
1, as shown in Fig. 2, pot cover is equipped with exhaust pipe 201, the end of exhaust pipe 201 is connected to air supply duct to realize sky
Gas recycles, and the interior filter assemblies for removing steam and flue gas are equipped in exhaust pipe.
2, auxiliary heating system further comprises radiating heat system (infrared heating system), which includes
Infrared heating pipe, infrared heating pipe include interior heating tube and pipe heater outside, and interior heating tube is set on the inside of pot cover, for frying pan
The upper surface of interior cooking material is directly heated, while to the following table for cooking material and directly heating to pot body
Face carries out indirect heating；Pipe heater outside is set on the outside of frying pan and around frying pan, and is not interfered with gas heating system.
Embodiment 3
As shown in figure 3, the cooking equipment of the present embodiment is to have lid formula roller equipment comprising bracket (not shown), rolling
Cylinder 301, cookware heating system.
Roller 301 is arranged on bracket, is equipped with the pot cover 302 that can be opened in cooking process.
Cookware heating system includes main heating system and auxiliary heating system, wherein main heating system adds for combustion gas
Hot systems directly heat the pot body of cookware；Auxiliary heating system is hot air heating system, the hot air heating system packet
Include blower device 303, air supply duct 304 and heat source (heating tube 305)；Blower device 303 generates air-flow, and air-flow is by air supply duct
304 conveyings, after heat source heats, blow in roller 301, directly heat to material is cooked.Heating tube 305 is located at the air supply tube
In road 304, the end of air supply duct 304 is equipped with tuyere, and tuyere is located at the top that material is cooked in roller 301；Air supply duct 304
The air conveyed is filtered by outer filter assemblies, so as to reach food grade api request after air filtration.On pot cover 302
Equipped with exhaust pipe 306.
Embodiment 4
As shown in fig. 4-5, the cooking equipment of the present embodiment be have lid formula roller equipment comprising bracket, roller 401,
Roller heating system.
Roller 401 is arranged on bracket, is equipped with the pot cover 402 that can be opened in cooking process.
Roller heating system includes main heating system and auxiliary heating system.Wherein, main heating system adds for open fire
Hot systems (gas heating system).
Auxiliary heating system includes optical wave heating system and hot air heating system.Optical wave heating system includes optical wave heating
Pipe, optical wave heating pipe is set to the opening of roller, static relative to roller.
Gas heating system directly heats the pot body of roller；Hot air heating system is used for the gratin in roller
Material carries out auxiliary heating comprising the end of blower device 403, air supply duct 404, air supply duct is equipped with tuyere, and tuyere is located at
402 inside of pot cover；The air that air supply duct 404 is conveyed is filtered by outer filter assemblies, so as to reach after air filtration
Food grade api request.
The insulation cover 405 for being externally provided with jacket type of roller, insulation cover are equipped with hole, and flame caused by gas burner is logical
It crosses the hole to heat roller, makes that flue gas is distributed in the space between insulation cover and roller；Air supply duct 404 includes coil pipe
Section 406, in space of the coil section 406 positioned at insulation cover 405 and roller 401 between, the air in air supply duct 404 is by coil pipe
By flue gas when section 406.Meanwhile it being equipped with heating device (heating wire) in air supply duct 404, heating device and flue gas are jointly complete
The heating of pairs of air.In addition, air supply duct 404 be equipped with temperature adjustment branch 407, temperature adjustment branch 407 arise from outer filter assemblies it
Afterwards, on the air supply duct before coil section 406, finally on the air supply duct after coil section 406, temperature adjustment branch 407 is equipped with
Flow control valve.Pot cover 402 is equipped with exhaust pipe 408.
Although the present invention is disclosed above in the preferred embodiment, it is not intended to limit the invention the range of implementation.Any
The those of ordinary skill in field is not departing from invention scope of the invention, improves when can make a little, i.e., all according to this hair
Bright done same improvement, should be the scope of the present invention and is covered.
Claims (8)
1. a kind of cooking equipment using hot wind auxiliary heating comprising bracket, control system, mainly adds the cookware of cooking
Hot systems, auxiliary heating system and system is turned, main heating system and auxiliary heating system use different types of heat
Source；Wherein,
The main heating system be in a cooking process most of the time all provide major part in heating, for gastronomical process
Heat or be the heating system that there is relatively high power heat source, whole can use in most cases；Main heating system is straight
Connect the open firing system heated to the pot body of cookware；
The auxiliary heating system be in a cooking process non-whole process use, it is interim it is using, provided for gastronomical process
Fraction heat or with smaller power heat source heating system；The auxiliary heating system includes hot air heating system,
The hot air heating system includes air supply duct, blower device and heat source；
Wherein the cookware is installed on the bracket, has lid formula cookware for pot cover is openable and closable in cooking process, in cooking
The most of the time covers pot cover in the process, offers exhaust outlet on the pot cover or pot body；
Wherein the air supply duct is set to after the blower device and/or the heat source or the heat source is arranged in institute
The end for stating the air supply duct within air supply duct is equipped with tuyere, and the tuyere is located at the top that material is cooked in cookware；
The blower device generates air-flow, and open fire of the air-flow by the main heating system burns after generated flue gas
It is blown in cookware, is directly blown on the cooking material in the cookware, and edge by the tuyere of the air supply duct end
The outflow of cookware inner wall so that extra steam during cooking is discharged with air-flow.
2. cooking equipment as described in claim 1, wherein the shape of the tuyere is round, ellipse or flat.
3. cooking equipment as described in claim 1, wherein the control system includes main heating system heats intensity adjustment dress
It sets and auxiliary heating system heating intensity regulating device.
4. cooking equipment as described in claim 1, wherein the auxiliary heating system further comprises radiating heat system,
The radiating heat system includes radiation heating tube, and the radiation heating tube is set to the top of cookware, the culinary art in direct projection pot
Material.
5. cooking equipment as described in claim 1, wherein the hot air heating system is equipped with temperature-detecting device, setting
At the tuyere of air supply duct end, the heating power for the information control heat source that control system is fed back according to temperature-detecting device or
Air quantity wind speed.
6. cooking equipment as described in claim 1, wherein the control system includes dish cooking program；The dish
Cooking program include control main heating system open/closing opportunity, heating duration and/or power sentence or program segment, with
And control auxiliary heating system opens/closing opportunity, heating duration, power, temperature, heat source and the position being heated between material
The sentence of relationship and/or wind speed air quantity, program segment or subprogram.
7. cooking equipment as described in claim 1, wherein the hot air heating system includes air quantity, wind pressure and/or wind speed control
Device processed, the control system control air quantity, wind pressure and/or the wind speed of hot wind according to dish cooking program.
8. cooking equipment as claimed in claim 7, wherein be additionally provided with wind pressure, flow and/or wind speed detection device, be set to
At the tuyere of air supply duct end, wind pressure, wind speed and/or the wind of the information control hot wind that control system is fed back according to detection device
Amount.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410044237.XA CN104814654B (en) | 2014-01-30 | 2014-01-30 | A kind of cooking equipment using hot wind auxiliary heating |
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| CN201410044237.XA CN104814654B (en) | 2014-01-30 | 2014-01-30 | A kind of cooking equipment using hot wind auxiliary heating |
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| CN104814654B true CN104814654B (en) | 2019-11-05 |
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| CN108006719B (en) * | 2017-06-21 | 2024-01-16 | 宁波方太厨具有限公司 | Novel heating device |
| CN110876213B (en) * | 2018-09-03 | 2021-12-17 | 佛山市顺德区美的电热电器制造有限公司 | Control method and system of heating device and cooking appliance |
| CN112806833A (en) * | 2021-01-22 | 2021-05-18 | 六安索伊电器制造有限公司 | Household small-sized smoke-collecting type cooking equipment |
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| CN101324346A (en) * | 2008-07-11 | 2008-12-17 | 上海理工大学 | Lower oil smoke exhaust and back heating integral energy-saving gas range |
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| JP3592605B2 (en) * | 2000-03-27 | 2004-11-24 | 象印マホービン株式会社 | Electric cooker heating device |
| JP3827013B2 (en) * | 2004-03-19 | 2006-09-27 | シャープ株式会社 | Steam cooker |
| CN200943875Y (en) * | 2006-02-28 | 2007-09-05 | 郭卫康 | High effective energy-gathering range |
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| CN101324346A (en) * | 2008-07-11 | 2008-12-17 | 上海理工大学 | Lower oil smoke exhaust and back heating integral energy-saving gas range |
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| CN202109534U (en) * | 2011-05-17 | 2012-01-11 | 福建工程学院 | Efficient low-pollution Chinese food fuel-gas cooking stove |
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