CN106308454B

CN106308454B - Cooking system

Info

Publication number: CN106308454B
Application number: CN201510359864.7A
Authority: CN
Inventors: 华小玲
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-06-25
Filing date: 2015-06-25
Publication date: 2021-02-26
Anticipated expiration: 2035-06-25
Also published as: CN106308454A

Abstract

The present invention provides a cooking system comprising: a barrel pan for containing cooking materials; a rotary driving device for driving the pan body to rotate; the heating device is used for heating the pot body; and the controller controls the pot body to rotate at a first rotating speed which is greater than or equal to the critical rotating speed in a first mode according to the rotating speed control instruction, so that the cooking materials are attached to the pot body and rotate along with the pot body. Wherein the critical rotating speed is the lowest rotating speed which can enable the cooking materials to be attached to the pot body and to do circular motion along with the pot body. The cooking system of the invention not only can realize the rapid and uniform heating of the cooking materials, but also can effectively improve the cooking capacity.

Description

Cooking system

Technical Field

The present invention relates to a cooking system; more particularly, the present invention relates to a cooking system for cooking.

Background

The cooking is a process of frying cooking materials in a pot, and is mainly characterized in that the quick frying of the hot pot is required, so that the cooking materials are quickly and uniformly heated, and the effects of crispness, tenderness, freshness and fragrance are achieved. Currently, automatic/semi-automatic cooking systems have been developed that can replace or reduce manual operations and have a cooking function.

Chinese patent 200810029877.8 discloses a cooking apparatus, which comprises a support, a pot body arranged on the support, a rotating mechanism and a turnover mechanism arranged on the support; the pot body is a barrel-shaped or spherical pot body, the end part of the pot body is provided with an opening, and the inside of the pot body is provided with a stirring mechanism for stirring; the rotating mechanism is connected with the pot body and drives the pot body to rotate along the rotating axis of the pot body; the turnover mechanism is connected with the pot body and drives the pot body to rotate on the bracket along a turnover axis; when the cooking device is in a working state, the angle between the rotation axis of the pot body and the horizontal plane is 0-60 degrees. The pan body in the cooking device has two degrees of freedom, and can respectively realize rotation and turnover, thereby achieving the purposes of automatic stir-frying and automatic dish discharging.

Chinese patent application 201210575195.3 discloses a bidirectional automatic stir-frying pan, which comprises a pan body, a pan cover, a variable frequency motor, an inner rotating shaft, a supporting seat, a stir-frying fork, an outer rotating shaft, stir-frying blades and a switch. Wherein, the pan body and the pan cover form a horizontally arranged cylinder; the variable frequency motor is provided with a high gear button, a low gear button and a medium gear button and drives the rotating shaft to rotate; the rotating shaft is horizontally arranged at the center of the pot body and is supported at two ends by the supporting seat; the supporting seat supports the pot body, the rotating shaft and the heating device; the stir-frying fork is perpendicular to the rotating shaft and is arranged in the center of the pot body, and the end part of the stir-frying fork is provided with fork teeth with different sizes; the upper end part of the stir-frying blade is square; the switch is arranged on the pot body to adjust the working state of the pot body. After the dishes enter the pot body, the stir-frying blades and the stir-frying fork are respectively driven by the motor to do 360-degree circular motion, the dishes are continuously overturned in the pot body to be processed, the stir-frying frequency is adjusted by adjusting the frequency of the motor, and finally the processing of the dishes is finished.

In the process of cooking by using the above cooking apparatus, as shown in fig. 12, although the pot body 30 rotates to drive the cooking materials 30' to turn over in the pot, the cooking materials are still basically distributed in a stacked manner at the bottom of the pot body, only a small part of the cooking materials are in direct contact with the pot body, and the contact area between the cooking materials and the pot body is less than 40% of the surface area of the inner wall of the pot body, so that the cooking materials can only be heated in a stacked manner, and meanwhile, the cooking materials and the pot body are only in contact with each other with small acting force, the thermal resistance is large, and the heat is difficult to be conducted to the cooking materials far away from the inner wall of the pot body, so that the cooking materials are heated. Although the stirring mechanism is used for stirring the cooking materials to increase the contact probability between the materials at different positions in the pot and the pot body and between the surfaces of the materials, the stirring mechanism cannot eliminate the accumulation state of the materials, and is difficult to stir the core part of the accumulated materials, so that the defects of uneven heating and low heating efficiency of the cooking materials cannot be effectively overcome. In addition, the cooking materials are subjected to a large external extrusion force by using the stirring mechanism, so that the completeness of the shape of the raw materials is difficult to keep, and the requirement of the Chinese dishes on the shape cannot be met. In addition, in order to meet the requirement of quick frying of a hot pot, the pot body of the cooking equipment is required to be designed to be larger so as to increase the contact area between cooking materials and the pot body and improve the heating efficiency, and the cooking equipment has the defect of large volume. Otherwise, in order to ensure the quality and taste of the cooked dishes, the cooking machine can only cook less cooking materials each time.

Disclosure of Invention

In view of the shortcomings of the prior art, it is an object of the present invention to provide a cooking system that not only achieves rapid and uniform heating of cooking materials, but also effectively increases cooking capacity.

In order to achieve the above object, the present invention provides a cooking system comprising: a barrel-shaped pan body for containing cooking materials; the rotary driving device is connected with the pot body and is used for driving the pot body to rotate around the rotating axis of the pot body; the heating device is used for heating the pot body. Wherein, the cooking system further comprises a controller which controls the pan body to rotate at a first rotation speed greater than or equal to a critical rotation speed (here, angular speed) in a first mode according to the rotation speed control instruction, so that the cooking materials are attached to the pan body and rotate along with the pan body. Wherein, the critical rotating speed is the lowest rotating speed which can lead the cooking materials to be attached on the pot body and to do circular motion along with the pot body.

In the present invention, the rotation axis of the pot body means a connecting line passing through approximately the geometric center of the inner periphery of each cross section of the pot body. The inner circumference of the cross section of the pot body is usually formed into a circle or a polygon, and when the inner circumference of the cross section of the pot body is circular, the geometric center of the inner circumference is the circle center; when the inner circumference of the cross section of the pot body is a regular polygon, the geometric center is the center of an inscribed circle or an circumscribed circle.

In the present invention, the first mode is also called a pan sticking heating mode, which means that most of the cooking materials are attached to the pan body and rotate synchronously with the pan body in the first mode. In practice, it is preferred that in the first mode substantially all of the cooking material is in a state of attachment to and synchronous rotation with the pot. In the present invention, the cooking materials attached to the pot body does not mean that all the cooking materials attached to the pot body are in direct contact with the pot body, but means that the cooking materials form a cooking material layer with a certain thickness on the inner wall of the pot body, wherein only the cooking materials located outside the cooking material layer are in direct contact with the pot body.

In the present invention, the controller may be a microprocessor, a control circuit board, a control program, or a combination thereof. The rotational speed control command may be output by a cooking program or set by other means. For example, input may be via an input device of the cooking system. In the present invention, the cooking program may be stored in the controller or a storage device of the cooking system, or may be input from the outside of the cooking system. For example, the cooking program is stored in a cloud server, and the cooking system calls the cooking program from the cloud server when in operation.

In the invention, the first rotating speed of the pan body in the first mode can be a constant value, and can also be a changing value which is changed in stages or continuously, as long as the first rotating speed is not lower than the critical rotating speed. It should be noted that the critical speed is not a fixed value, but varies depending on the inner diameter of the pot, the angle of inclination of the axis of rotation of the pot, the nature (e.g. viscosity, shape) of the cooking mass, the amount of cooking mass, etc. An obvious example is that the critical speed is higher when more cooking material is present than when less cooking material is present, since the radius of rotation of the cooking material far from the inner wall of the pot is smaller than the radius of rotation of the cooking material near the inner wall of the pot, so that to rotate the cooking material far from the inner wall of the pot synchronously with the pot it is necessary to have a higher speed of rotation than the cooking material near the inner wall of the pot in order to provide a greater centrifugal force. In order to achieve better heating and cooking, it is preferable to have most of the cooking materials including the cooking materials far from the inner wall of the pot body, and more preferable to have almost all of the cooking materials in a state of being attached to the pot body and rotating synchronously with the pot body, so that the critical speed is higher when the cooking materials are more than when the cooking materials are less. That is, the key point of the invention is to control the product of the square of the rotational speed of the cooking material and the rotational radius of the cooking material (which is reflected as the rotational speed of the pot body when the rotational radius of the pot body is fixed) to be larger than a certain value (which is reflected as the critical rotational speed of the pot body when the rotational radius of the pot body is fixed), that is, the centrifugal force applied to the cooking material is controlled to overcome the gravity thereof, so that the cooking material can be attached to the pot body under the action of the centrifugal force and can rotate synchronously along with the pot body.

In the cooking system, on one hand, the pot body rotates at a first rotating speed which is not lower than the critical rotating speed in a first mode, so that most or even almost all cooking materials are attached to almost the whole inner wall of the pot body in a relatively uniform thickness and synchronously rotate along with the pot body, the coverage area of the pot body can reach 90% or more of the total surface area of the inner wall of the pot body, the heating area of the pot body is fully utilized, heat can be quickly conducted to almost all the cooking materials, and a foundation is laid for improving the heating efficiency and the cooking yield; the traditional Chinese style frying pan has the advantages that the volume of the pan body is limited, and the effective utilization area of the inner wall of the pan body is generally not more than 50%. On the other hand, under the action of centrifugal force, the cooking materials are in close contact with each other and the cooking materials are in close contact with the inner wall of the pot body, so that the mutual heat transfer area can be further increased, the heat transfer distance and the heat resistance are reduced, the heat transfer efficiency is improved, and a foundation is laid for improving the yield. Therefore, the cooking system of the invention can not only carry out distributed heating on the cooking materials, but also has the advantages of rapid heat transfer process and rapid and uniform heating on the cooking materials. In addition, because the surface area of the pot body is effectively utilized, the cooking system has larger cooking capacity than the prior cooking equipment, and under the condition of keeping the volume of the pot body unchanged, the cooking capacity can reach 2 to 3 times of the prior cooking equipment, thereby being very suitable for producing dishes in large batch, and being particularly suitable for high-peak dining occasions such as dining halls, restaurants and the like.

According to a preferred embodiment of the present invention, in the first mode, the controller first controls the pot to rotate at a rotation speed equal to or slightly greater than the critical rotation speed so that the cooking materials are substantially uniformly distributed on the inner wall of the pot, and then raises the rotation speed of the pot to a higher value to further increase the contact force between the cooking materials and the inner wall of the pot, so that the cooking materials and the pot are more closely attached, thereby further reducing the thermal resistance, improving the heating efficiency, and making the heating of the cooking materials more uniform. For example, the pot body is first controlled to rotate at a critical rotation speed of about 1.0 to 1.1 times or 1.0 to 1.3 times for a predetermined time, and then the rotation speed of the pot body is raised to the critical rotation speed of 1.3 to 2.0 times or 1.5 to 2.0 times.

According to an embodiment of the present invention, the controller controls the pot body to rotate at a second rotation speed less than the critical rotation speed in the second mode, so that the cooking material falls after being rotated and raised by the pot body. The second mode may also be referred to as a stir-fry mode or a mix mode, which refers to a mode in which the cooking ingredients are being stir-fried or mixed. In the present invention, the second rotation speed may be a constant value, or may be a variable value that changes in stages or continuously. For example, the second rotational speed may be 0.6 to 0.95 times, 0.7 to 0.95 times, or 0.8 to 0.95 times the critical rotational speed. Wherein, the larger the value of the second rotating speed is, the higher the falling position of the cooking materials is, and the better the stir-frying or mixing effect is.

Specifically, it is preferable that the cooking materials are controlled to fall substantially with the rotation of the pot body within a range of 90 degrees to 180 degrees, and more preferable that the cooking materials are controlled to fall substantially with the rotation of the pot body within a range of 135 degrees to 180 degrees. In the invention, the rotation angle of the cooking materials adopts the following angle coordinates: the geometric center of the inner periphery of the cross section of the pot body is taken as a coordinate center, the lowest point of the rotating track of the pot body is taken as a zero point, and the rotating direction of the pot body is taken as a positive direction.

It should be noted that the centrifugal forces to which the cooking materials are subjected are different at different distances from the inner wall of the pot, and therefore the cooking materials having different distances from the inner wall of the pot usually have different falling angles. For example, cooking materials near the inner wall of the pan body typically have a greater angle of fall than cooking materials away from the inner wall of the pan body. That is, the falling of the cooking mass occurs within a certain angular range, and not only at a certain determined angular position. And, because the cooking materials after falling can rotate and rise again under the drive of the pan body, the falling of the cooking materials is a circulating and continuous process.

The technical scheme has the advantages that the cooking materials have parabolic falling tracks under the action of inertia in the stir-frying or mixing process, most of the falling cooking materials are attached to the pot body again in a large range and rotate and rise under the driving of the pot body instead of being stacked on the cooking materials at the bottom of the pot body, so that the cooking materials still have large contact area and long contact time with the inner wall of the pot body, and the cooking materials can still be heated more quickly and uniformly at the moment. In addition, the technical proposal has the advantages that the cooking materials are fried or mixed fully, the cooking materials are less affected by the external force of extrusion in the frying or mixing process, and the shape of the raw materials is easy to keep complete, thereby achieving the cooking effect with good color, fragrance, taste and shape.

In the invention, the rotating speed of the pot body during feeding is not required, and the feeding can be carried out when the pot body is in a static state or rotates at any rotating speed. Wherein the dosing is preferably performed in the second mode such that the pot contents are first stir-fried or mixed. For some viscous materials, such as sized meat, feeding in the second mode may solve or reduce the problem of material agglomeration because the viscous material is sufficiently broken up during the stir-fry process after entering the pan while the surface is heated and cooked so that its viscosity is reduced and it cannot or is not easily agglomerated. In addition, since the cooking materials are usually fed into the pot body for a plurality of times or in a plurality of batches, the feeding in the second mode can ensure that the cooking materials are mixed uniformly, and the cooked dishes are more tasty.

In the cooking system of the present invention, it is preferable that the rotation axis of the pot body is substantially horizontal in the first mode. This has the advantage that, on the one hand, the cooking product can be distributed uniformly over almost the entire inner wall of the pan body quickly and easily; on the other hand, the cooking materials are basically kept in a relative static state with the pot body after being attached to the pot body, so that the heating and cooking processes are conveniently controlled. On the other hand, if the rotation axis of the control pot is substantially vertical, the cooking material must be moved upward relative to the pot while rotating with the pot in order to be uniformly distributed over almost the entire inner wall of the pot, which is difficult to achieve, requires a more complex structure of the inner wall of the pot, and is difficult to control the heating and cooking processes.

According to another preferred embodiment of the present invention, in the second mode, the included angle between the rotation axis of the pot body and the horizontal plane is more than 0 degree and less than 20 degrees, and the pot body is inclined in a state that the pot opening is upward. Wherein, more preferably, the included angle between the rotation axis of the pan body and the horizontal plane is more than 0 degree and less than 15 degrees, and more preferably more than 0 degree and less than 10 degrees. During the process of stir-frying or mixing the cooking materials, if the pot body is in a horizontal state, since the cooking materials may collide with each other during the falling process, a small portion of the cooking materials may move toward the pot opening and fall out of the pot body, which not only causes waste of the materials but also causes frequent cleaning. At the moment, the pan body is controlled to be in an upward tilting state, so that the problem of material overflow in the stir-frying process can be effectively reduced or prevented. However, the tilt-up angle of the pan body should not be too large, otherwise the cooking materials will be excessively accumulated at the rear part of the pan body, the stir-frying effect is reduced, and the heating area at the front part of the pan body is difficult to be effectively utilized. In addition, the cooking materials are usually put at the position close to the pot opening of the pot body, and the pot body is controlled to have a proper upward inclination angle in the second mode, so that the cooking materials put into the pot body can properly move towards the rear part of the pot body, the cooking materials are prevented from being accumulated at the front part of the pot body, and the cooking capacity is improved.

In the cooking system of the invention, a stirring mechanism for stirring cooking materials can be arranged in the pot body, and the stirring mechanism comprises a stirring piece matched with the inner wall of the pot body. In the invention, not only can the stir-frying or mixing of the cooking materials be realized through the rotation of the pan body, but also the stir-frying or mixing of the cooking materials can be realized by utilizing the stirring mechanism. In addition, the rotation of the pan body and the stirring mechanism are utilized to stir and fry together, so that better stir-frying or mixing effect can be realized generally.

According to an embodiment of the invention, the stirring mechanism and the pan body are rotatably arranged relative to each other. The stirring mechanism can comprise a rotating shaft and one or more stirring pieces fixedly connected with the rotating shaft, the rotating shaft and the pot body can be arranged in a relatively rotating manner, and the gap between the stirring pieces and the inner wall of the pot body can be 0.1-5.0 mm, preferably 0.1-3.0 mm, and more preferably 0.1-1.0 mm; the height of the stirring element may be from 0.5 cm to 5.0 cm, preferably from 1.0 cm to 3.0 cm. Preferably, the surface of the stirring piece contacting or approaching the inner wall of the pot body is an elastic surface to prevent the mechanical part from being locked. For example, the stirring member may be a steel member with a teflon-attached surface layer.

In this embodiment, when the pot body rotates at a speed greater than or equal to the critical speed, if the stirring mechanism is controlled to rotate synchronously with the pot body, the stirring member provides a driving force and a supporting force for the cooking material, and the cooking material is promoted to be rapidly and uniformly attached to the pot body and rotate synchronously with the pot body in cooperation with the centrifugal force; if the stirring mechanism and the pot body are controlled to rotate asynchronously and the stirring piece is controlled to apply appropriate resistance to the cooking materials, the stirring piece enables the cooking materials to be separated from the pot body, and the cooking materials are stirred to realize stir-frying. When the pan body rotates at a speed lower than the critical rotating speed, the stirring mechanism can stir the cooking materials no matter whether the stirring mechanism and the pan body rotate synchronously or not; wherein, preferably, the stirring mechanism and the pan body are controlled to rotate intermittently and relatively, thereby achieving better stir-frying effect and removing cooking materials possibly adhered to the inner wall of the pan body. In addition, in this embodiment, even when the pan body is in a stationary state, the cooking materials can be stirred by the stirring mechanism to be stir-fried.

In the cooking system of the present invention, the stirring mechanism may also be fixedly disposed relative to the pot body. For example, the stirring mechanism comprises one or more stirring members fixedly arranged on the inner wall of the pot body, and the stirring members can be ridges and/or ribs extending in the longitudinal direction of the pot body, or convex parts and/or concave parts distributed on the inner circumferential surface of the pot body. When the pot body rotates at a speed lower than the critical rotating speed, the stirring piece provides a driving force and a supporting force for the cooking materials, the cooking materials are taken to a high place and then thrown down, and therefore the pot body and the pot body stir-fry the cooking materials.

According to another embodiment of the invention, the stirring element is configured to extend continuously or discontinuously between the two longitudinal ends of the pan body. For example, the stirring member may be composed of a set of columnar protrusions arranged at intervals in the longitudinal direction of the pot body. In this embodiment, the stirring element can both promote the cooking material to adhere to and rotate synchronously with the pot over substantially the entire inner wall of the pot in the first mode and can stir and fry substantially all of the cooking material to the same extent in the second mode.

According to another embodiment of the invention, the number of stirring elements is 2-9, and the 2-9 stirring elements are distributed in a circular array in the boiler body. The advantage of having a plurality of stirring pieces is not only that it can promote the cooking material to make evenly distributed at almost whole inner wall of the pot body under the first mode, but also that it can improve stirring frequency under the second mode, improves and turns over the stir-fry effect. In particular, granular cooking materials often require more stirring elements because they are more difficult to rotate with the pan body under the force of the pan body.

According to another embodiment of the invention, the stirring mechanism comprises a stirring element which can stretch out and draw back along the radial direction of the pot body, and in the stretching state, the stirring element is close to the inner wall of the pot body on the upper half circle of the rotating track of the pot body, and in the retracting state, the stirring element is far away from the inner wall of the pot body. In this embodiment, when the pot body rotates at a speed greater than or equal to the critical rotation speed, if the stirring member is controlled to be in the extended state, the stirring member may apply resistance to the cooking material, so that the cooking material is separated from the pot body, thereby stirring the cooking material to realize stir-frying; if the stirring element is controlled to be in a retracted state, the cooking material can be attached to almost the entire inner wall of the pot body and rotate synchronously with the pot body. That is, in this embodiment, even when the pot body rotates at a speed greater than or equal to the critical rotation speed, the cooking materials can be stir-fried using the stirring mechanism. Preferably, the stirring piece is close to the inner wall of the pot body at the highest point of the rotation track of the pot body or the position close to the highest point so as to achieve better stir-frying effect and fully utilize the heating area of the pot body as much as possible during stir-frying.

According to another embodiment of the invention, the stirring mechanism is fixedly arranged in the pot body, and the stirring piece is matched with the inner wall of the pot body on the upper half circle of the rotating track of the pot body. Wherein, preferably, the stirring piece is matched with the inner wall of the pot body at the highest point of the rotating track of the pot body or the position close to the highest point. When the pan body rotates at a speed greater than or equal to the critical speed, the stirring piece can apply resistance to the cooking materials, so that the cooking materials are separated from the pan body, and the cooking materials are stirred to realize stir-frying.

According to another embodiment of the invention, the stirring means is arranged to move in a reciprocating linear motion along the axis of rotation of the pot. The stirring member may be disposed on the entire circumference of the pot body (for example, a ring-shaped stirring member), or may be disposed on only a part of the circumference of the pot body (for example, a fan-shaped stirring member). In the process of reciprocating motion of the stirring mechanism, the stirring piece separates the cooking materials from the pot body so as to mix or stir the cooking materials and remove the cooking materials adhered to the inner wall of the pot body. It should be noted that when the stirring members are provided only in a partial circumferential direction of the pot body, it is preferable to control the stirring mechanism to rotate relatively to the pot body while reciprocating the stirring mechanism, thereby stirring almost all of the cooking materials attached to the inner wall of the pot body.

In the invention, the inner circumferential surface of the pot body close to the pot opening can be formed into a first inclined surface, and the first inclined surface inclines towards the rotating axis of the pot body in the direction from the inner part of the pot body to the pot opening. The first inclined surface may be a tapered inclined surface or an arc inclined surface. As described above, in the process of stir-frying or mixing the cooking materials, a problem that the cooking materials fall to the outside of the pot body may occur, and although the problem may be prevented or reduced by making the pot body have a certain tilt angle, the tilt of the pot body may cause the cooking materials to be excessively gathered at the rear portion of the pot body, and may cause different distances between different portions of the pot body in the longitudinal direction thereof and the heating device, so that the pot body is heated unevenly in the longitudinal direction thereof, and the cooking materials are heated unevenly. In the invention, the arrangement of the first inclined surface can prevent or reduce the overflow of cooking materials, so that the pot body has a smaller upward inclination angle, and even the pot body is in a horizontal state to stir or mix the cooking materials, thereby ensuring that the cooking materials are more uniformly distributed and heated in the longitudinal direction of the pot body.

In the invention, the inner circumferential surface of the pot body at the end opposite to the pot opening can be formed into a second inclined surface, and the second inclined surface inclines towards the rotating axis of the pot body in the direction from the pot opening to the inside of the pot body. The second inclined surface may be a tapered inclined surface or an arc inclined surface. As previously mentioned, since the pan body is generally inclined upward during the feeding and stir-frying process, the thickness of the cooking material located at the rear of the pan body is generally greater than the thickness of the cooking material located at the front of the pan body, even after the cooking material is attached to the pan body. According to the invention, the thickness of the material at the rear part of the pot body can be reduced by the arrangement of the second inclined surface, so that the cooking material is more uniformly distributed in the longitudinal direction of the pot body, and the heating is more uniform.

In the invention, the heating device for heating the pan body can be called as an indirect heating device, which is usually an electromagnetic heating device or a combustion heating device, and the heating devices usually have higher heating power and can well meet the requirement of quickly frying the pan body. In cooking with the cooking system of the invention, since the cooking material can be distributed over almost the entire longitudinal length of the pot, it is preferred that the indirect heating means is configured to heat at least half of the outer circumferential surface of the pot in the longitudinal direction of the pot, so that the cooking material is heated more uniformly in the longitudinal direction of the pot.

According to another embodiment of the invention, the cooking system further comprises direct heating means for direct heating of the cooking mass, such as radiant heating means, e.g. infrared or light waves, hot air heating means or superheated water vapour heating means. The advantage of this is that not only can further realize the quick, even heating of cooking material, improve the cooking speed, can further promote the quality and the taste of cooked food again.

Generally, indirect heating devices heat a large portion of the time during a cooking process (in most cases, they heat the entire time), provide a large portion of the heat for the cooking process, and direct heating devices are used in stages during a cooking process (in most cases, they are used during the initial stage of cooking, which allows the surface of the cooking material to ripen quickly to retain moisture and other nutrients within the material), and provide a small portion of the heat for the cooking process. That is, in both the first mode and the second mode, it is possible for both the indirect heating means and the direct heating means to be in a heating state simultaneously or separately.

In a preferred embodiment of the present invention, the pot body is heated from the outside of the pot body by a combustion or electromagnetic heating means, and hot air is injected into the pot body by a hot air heating means to directly heat the cooking materials. Wherein, the temperature of hot air of the hot air heating device is preferably controlled to be 100 ℃ to 400 ℃, more preferably to be 200 ℃ to 300 ℃ so as to achieve better heating and cooking effects.

The direct heating of the cooking materials by hot air has the following advantages: firstly, the hot air can quickly make the surface of the cooking material reach a certain maturity degree so as to lock the water and other nutrient components in the material, thereby improving the quality and taste of the dish; secondly, the hot air can quickly take away the water vapor evaporated from the cooking materials so as to control the inside of the pot body to have proper humidity and achieve better cooking effect; finally, hot air heating also improves heating and cooking efficiency.

In the 201420058033.7 patent, although the double heat sources including the hot air heating device are used for heating, because the cooking materials are distributed in the pot body in a stacking manner, the contact area between the hot air and the cooking materials is small, and basically only the surface of the stacked materials can be heated, and the heating effect which can be actually achieved still needs to be improved. In the invention, because the cooking materials can be uniformly distributed on the inner wall of the pot body, the heating of the hot air on the inner wall of the pot body is reduced, the contact area between the hot air and the cooking materials is greatly increased, and the heating and cooking effects are further obviously improved.

In addition, the present inventors have unexpectedly found that dishes (such as shredded potatoes) cooked by the cooking system of the present invention having a dual heat source have a pleasant flavor and a sweeter taste, probably due to the better heating effect of the cooking system of the present invention, which can promote the maillard effect in the cooking material, and the generation of a sugar substance and a gas substance having a specific flavor. The cooking with the double heat source cooking device of the' 201420058033.7 patent may be caused by the poor heating effect of the hot wind, and the unexpected cooking effect is not found.

According to another embodiment of the invention, a semi-sealing device for blocking hot air from leaking out of the interior of the pot body is arranged at the pot opening position of the pot body, so that the pressure in the pot body is higher than the pressure of the external environment. The semi-sealing device is not used for completely sealing the pot opening of the pot body, but can prevent hot air sprayed into the pot body from rapidly leaking out, so that the inside of the pot body is in a relatively sealed state and positive pressure is formed in the hot air heating process. Therefore, hot air can fully enter gaps among cooking materials, the contact area between the hot air and the cooking materials is increased, and the heat loss in the cooking process is reduced, so that the heating and cooking efficiency is improved, and water vapor and oil smoke in the pot body can be timely discharged and/or evaporated. For example, an openable pot cover is arranged at the pot opening of the pot body, and the pot cover can block hot air from leaking from the inside of the pot body in a closed state so as to relatively seal the pot body.

In the present invention, it is preferable that the pot cover is formed with a third inclined surface on a side thereof facing the pot opening to be matched with the pot opening, and the third inclined surface is inclined toward the rotation axis of the pot body in a direction from the pot opening toward the pot cover. The third inclined surface may be a tapered inclined surface or an arc inclined surface. This has the advantage that during cooking, even though the cooking material may fall towards the pot opening, it falls onto the third inclined surface and slides into the pot body again under the guidance of the third inclined surface.

In the invention, the pot cover can be provided with the air supply outlet connected with the hot air heating device, and hot air is sprayed into the pot body through the air supply outlet, so that the structural design of the system is simplified. In consideration of the upward flowing characteristic of the hot wind, it is preferable that the air supply opening is provided at the pot cover near the lower portion thereof so that the hot wind has a longer flow path inside the pot body to maintain a longer contact time with the cooking materials. Furthermore, an air outlet can be arranged on the cooker cover, so that the cooker cover and the cooker body can be kept sealed as much as possible, water vapor and oil smoke in the cooker body are basically discharged to a subsequent treatment device through the air outlet, the cooking environment is purified, and the heat of the water vapor and the oil smoke can be recycled. Preferably, the caliber of the air outlet is adjustable, so that the internal pressure of the pot body can be controlled by adjusting the caliber of the air outlet.

In another embodiment of the invention, the pot cover is also provided with a feed hopper which can be opened and closed, so that not only is the cooking materials fed into the pot body convenient, but also the pot body can be kept in a relatively sealed state all the time in the cooking process. In the invention, a manual feeding mode can be adopted, and an automatic feeding device can be used for automatic feeding.

In another embodiment of the present invention, the cooking system further comprises a humidity sensor for detecting humidity in the pot, and the controller controls or adjusts the air volume, the air pressure and/or the air speed of the hot air heating device according to a comparison result between the measured humidity and humidity set by the cooking program. Preferably, the cooking system further comprises a temperature sensor for detecting the temperature in the pot body, and the controller controls or adjusts the hot air temperature of the hot air heating device and/or the heating intensity of the combustion or electromagnetic heating device according to the result of comparing the measured temperature with the temperature set by the cooking program.

During cooking, a certain amount of water vapor is mostly evaporated from cooking materials, and when the humidity in the pot body is too high due to the amount of the water vapor, the cooking effect is reduced. Therefore, it is required to rapidly discharge the moisture to reduce the humidity in the pot body to a proper range. In the 201420058033.7 patent, the air volume, air pressure and/or air speed of the hot air heating device are controlled or adjusted by the cooking program, but because the cooking program is preset, the environmental state in the pot body varies greatly in the actual cooking process, for example, when the quantity and/or characteristics of the cooking materials are different, the cooking environment varies accordingly, and therefore, the humidity in the pot body cannot be accurately controlled by controlling or adjusting the air volume, air pressure and/or air speed of the hot air heating device by the cooking program. In the cooking system, the humidity sensor is used for dynamically detecting the humidity in the pot body, and the air quantity, the air pressure and/or the air speed of the hot air heating device are controlled or adjusted according to the detection result, so that the humidity in the pot body can be accurately controlled under various conditions, and the cooking quality is improved.

It should be noted that although the cooking system of the present invention is mainly suitable for cooking dishes, especially Chinese dishes, it can be used for cooking various materials requiring heat treatment, such as tea leaves, herbs, melon seeds, peanuts, beans, etc.

To more clearly illustrate the objects, technical solutions and advantages of the present invention, the following detailed description of the present invention is provided with reference to the accompanying drawings and the detailed description. Like reference numerals have the same meaning in the various figures.

Drawings

Fig. 1 is an overall configuration view of a cooking system of an embodiment 1 of the present invention, in which a lid is in an open state;

fig. 2 is an overall configuration view of a cooking system of embodiment 1 of the present invention in a first state;

FIG. 3 is an overall configuration view of a cooking system of embodiment 1 of the present invention in a second state;

FIG. 4 is a schematic diagram showing the distribution and movement traces of the materials in the pot body when the embodiment 1 of the cooking system of the present invention is in the first working state;

FIG. 5 is a schematic view showing the distribution and movement locus of the material in the pot body when the embodiment 1 of the cooking system of the present invention is in the second operation state;

FIG. 6 is a perspective view of the pot and the pot support part in embodiment 2 of the cooking system of the present invention;

FIG. 7 is a perspective sectional view of a pot body part in a longitudinal direction thereof in embodiment 2 of the cooking system of the present invention;

FIG. 8 is a perspective sectional view of a pot body part in a longitudinal direction thereof in embodiment 3 of the cooking system of the present invention;

FIG. 9 is a perspective sectional view of a pot body part in a longitudinal direction thereof in embodiment 4 of the cooking system of the present invention;

FIG. 10 is a perspective sectional view of a pot body part in a longitudinal direction thereof in embodiment 5 of the cooking system of the present invention;

FIG. 11 is a perspective sectional view of a pot body part in a longitudinal direction thereof in embodiment 6 of the cooking system of the present invention;

fig. 12 is a schematic view showing the distribution and movement trace of the materials in the pot body when the conventional cooking apparatus is in an operating state.

Detailed Description

Example 1

As shown in fig. 1-2, the cooking system 1 of the present embodiment includes a controller (not shown), a main body support 10, a pot body support 20 rotatably disposed on the main body support 10, a pot body 30 rotatably disposed on the pot body support 20, an angle adjusting device 40 disposed on the main body support 20, a rotation driving device 50 disposed on the pot body support 20, a pot cover 60 openably and closably disposed on the pot body support 20, a hot air heating device 70 disposed on the pot cover 60, a gas heating device 80 disposed below the pot body 30 and heating the pot body 30, and a dish discharging device 90.

The pot body 30 is a barrel-shaped pot body having a circular inner periphery in cross section, and has a main body portion with substantially equal inner diameter, and has a pot opening formed at a front end portion thereof and a hollow pot body rotation shaft (not visible in the drawing) formed at a rear end portion thereof so as to extend on a rotation axis thereof. Six blades 31 distributed in a ring-shaped array are rotatably arranged inside the pot body 30, the blades 31 are fixedly connected with a rotating shaft 33 through connecting arms 32, the rotating shaft 33 and the pot body rotating shaft are relatively rotatably arranged, and the rotating shaft penetrates through the pot body rotating shaft and is driven to rotate by a driving device (not shown in the figure). Blades 31 are closely adjacent to the inner wall of pan body 30 and extend continuously between the two longitudinal ends of pan body 30 in the direction of the axis of rotation of pan body 30. The connecting arm 32 is closely adjacent to the rear end surface of the pot body and is formed integrally with the blade 31 to be detachably fixed to the rotary shaft 33 by a screw.

The angle adjusting device 40 comprises a motor 41 and a gear transmission mechanism 42, the gear transmission mechanism 42 is fixedly connected with the pot body support 20, the motor 41 can drive the pot body support 20 to deflect in a vertical plane through the gear transmission mechanism 42, and then the pot body 30 is driven to deflect in the vertical plane so as to adjust the inclination angle of the rotation axis of the pot body 30. The rotation driving device 50 includes a motor 51 and a gear transmission 52. Wherein, the gear transmission mechanism 52 is connected with the pan body rotating shaft, and the motor 51 can drive the pan body 30 to rotate around the rotating axis thereof through the gear transmission mechanism 52.

The lid 60 is used to cover the opening of the pot body 30 during cooking, and when the lid 60 is in a closed state, there is a proper gap between the lid 60 and the pot body 30, so that the pot body 30 does not interfere with the lid 60 during rotation, and the pot body 30 is kept in a relatively sealed state. The lid 60 is provided with an openable and closable hopper 62, the hopper 62 is provided with a gate 621, and when the gate 621 is opened or closed, the hopper 62 is correspondingly opened or closed. The bottom of hopper 62 has a downwardly sloped material guide channel 622 that guides material in hopper 62 into the interior of pan body 30.

The lid 60 is also provided with an air supply outlet 61 located near the bottom of the lid 60. The air supply opening 61 is connected to an air supply duct (not shown) of the hot air heating device 70, and hot air generated from the hot air heating device 70 is injected into the interior of the pot body 30 through the air supply opening 61 to directly heat the cooking material. The water vapor and the oil smoke inside the pot body 30 can overflow from the gap between the pot cover 60 and the pot body 30 under the action of the hot wind.

The hot wind heating device 70 includes an air volume, air pressure and/or air speed control device (not shown), and a hot wind temperature adjusting device (not shown). A temperature and humidity sensor (not shown) is disposed on the cover 60 and is located at a side close to the pot body 30 for measuring the temperature and humidity inside the pot body 30. The controller controls or adjusts the air volume, the air pressure and/or the air speed of the hot air heating device according to the comparison result of the measured humidity and the humidity set by the cooking program and/or according to the comparison result of the measured temperature and the temperature set by the cooking program.

Next, an operation of the cooking system 1 of the present embodiment will be described with reference to a preferred cooking flow.

Firstly, the controller executes a cooking program, outputs an angle control command to the angle adjusting device 40 according to the cooking program, adjusts an included angle between the rotation axis of the pot body 30 and the horizontal plane to about 5 degrees, and the pot body 30 is inclined in a state that the pot opening is upward, as shown in fig. 3; and, the controller outputs a rotational speed control command to the rotational driving device 50 according to the cooking program, controlling the pot body 30 to rotate at a critical rotational speed of about 0.5 times. At this time, the user opens the gate 621 of the feeding funnel 62 according to the feeding prompt from the controller, feeds the cooking material into the pot body 30, and closes the gate 621 after the feeding is completed.

After the feeding is completed, the angle adjusting device 40 adjusts the rotation axis of the pan body 30 to be substantially horizontal, as shown in fig. 2; while adjusting the angle of inclination of the pot 30, the rotation driving means 50 increases the rotation speed of the pot 30 to about 1.2 times the critical rotation speed and keeps the blades 31 and the pot 30 rotating synchronously. At this time, the cooking materials are almost entirely adhered and uniformly distributed on almost the entire inner wall of the pot body 30 by the action of the blades 31 and the centrifugal force, and are rotated in synchronization with the pot body 30, as shown in fig. 4. Thereafter, the rotational speed of the pot 30 is further increased to about 1.7 times the critical rotational speed. In the process, the cooking materials are in a distributed heating state and can be quickly and uniformly heated.

After the cooking materials are synchronously rotated with the pot body 30 for a predetermined time, the angle adjusting device 40 adjusts the included angle between the rotation axis of the pot body 30 and the horizontal plane to about 5 degrees again, and the pot body 30 is inclined in a state that the pot opening is upward, as shown in fig. 3; while adjusting the inclination angle of the pot 30, the rotation driving means 50 adjusts the rotation speed of the pot 30 to about 0.8 times the critical rotation speed. At this time, as shown in fig. 5, the cooking materials basically rise with the rotation of the pan body to fall within the range of 90 to 180 degrees, and the cooking materials after falling rise again by the driving of the pan body 30, thereby realizing the continuous stir-frying of the cooking materials. During this process, the control blade 31 and the pan body 30 are intermittently relatively rotated to further enhance the stir-frying effect and to remove the cooking materials that may be adhered to the pan body 30.

In the above steps, the cooking materials are heated by the hot air heating device 70 and the gas heating device 80 in cooperation. And simultaneously, controlling or adjusting the air volume, the air pressure and/or the air speed of the hot air heating device according to the comparison result of the measured humidity and the humidity set by the cooking program and/or according to the comparison result of the measured temperature and the temperature set by the cooking program.

After the dishes are cooked, the steps are repeated for a preset number of times, the pot body 30 is controlled to stop rotating, the user opens the pot cover 60, the controller outputs an angle adjusting instruction to the angle adjusting device 40, the pot body 30 is adjusted to be in a proper downward inclination state, so that the dishes in the pot body 30 are poured into the dish discharging device 90, and the cooking process is finished.

Example 2

In the present embodiment, as shown in fig. 6, the pot body 130 is rotatably disposed on the pot body support 120, and one end thereof near the pot opening is formed with a tapered feature 131 inclined toward the rotation axis of the pot body 130. The pan body rotating shaft is connected with a gear transmission mechanism 152, and the motor 151 drives the pan body 130 to rotate around the rotating axis thereof through the gear transmission mechanism 52.

Referring to fig. 6 and 7, the inner wall of the pan body 130 is provided with six ribs 132 arranged in a circular array, the ribs 132 continuously extending between both longitudinal ends of the pan body 130 in the direction of the rotational axis of the pan body 130. Six scraping members 134 capable of reciprocating linearly along the rotation axis direction of the pan body 130 are arranged inside the pan body 130, and each scraping member 134 is respectively arranged between the adjacent ribs 132. The scraping member 134 extends in the circumferential direction of the pot body 130 and is closely adjacent to the inner wall of the pot body 130. When the pan body 130 rotates, the scraping member 134 is driven by the ribs 132 to rotate synchronously with the pan body 130 all the time. The scraping member 134 is connected to the shaft 133 by a connecting rod 135, and the connecting rod 135 and the scraping member 134 are formed as one body and detachably fixed to the shaft 133 by a screw. Shaft 133 extends through the pan body shaft to the exterior of pan body 30 and is operably connected to crank linkage 142. The motor 141 drives the crank link mechanism 142 to move through the gear transmission mechanism, so that the scraping member 134 can make reciprocating linear motion along the rotation axis direction of the pot body 130.

The structure of the other parts of the cooking system in this embodiment is the same as that in embodiment 1, and the description of the same parts is omitted here. Next, an operation of the cooking system of the present embodiment will be described with reference to a preferred cooking process.

Firstly, the controller executes a cooking program, outputs an angle control command to the angle adjusting device according to the cooking program, adjusts the included angle between the rotation axis of the pot body 130 and the horizontal plane to be about 10 degrees, and the pot body 130 inclines in a state that the pot opening is upward; and, the controller outputs a rotational speed control command to the rotational driving device according to the cooking program, controlling the pot body 130 to rotate at a critical rotational speed of about 0.4 times. At this time, the user opens the gate of the feeding funnel according to the feeding prompt sent by the controller, feeds the cooking material into the pot body 130, and closes the gate after the feeding is completed.

After the feeding is completed, the angle adjusting device adjusts the rotation axis of the pan body 130 to be substantially in a horizontal state; while adjusting the angle of inclination of the pan body 130, the rotational driving device increases the rotational speed of the pan body 130 to about 1.3 times the critical rotational speed. At this time, the cooking materials are almost completely adhered and uniformly distributed on almost the entire inner wall of the pot body 130 by the ribs 132 and the centrifugal force, and are rotated in synchronization with the pot body 130. In the process, the cooking materials are in a distributed heating state and can be quickly and uniformly heated.

After the cooking materials synchronously rotate with the pot body 130 for a preset time, the angle adjusting device adjusts the included angle between the rotation axis of the pot body 130 and the horizontal plane to be about 5 degrees, and the pot body 130 inclines in a state that the pot opening is upward; while adjusting the inclination angle of the pot 130, the rotational driving means adjusts the rotational speed of the pot 130 to about 0.9 times the critical rotational speed. At this time, the cooking materials basically rise to the range of 120 to 180 degrees along with the rotation of the pan body and fall, and the cooking materials after falling rise again under the driving of the pan body 130 and the ribs 132, thereby realizing the continuous stir-frying of the cooking materials. In this process, the scraping member 134 is controlled to reciprocate to further enhance the stir-frying effect and remove the cooking materials that may be adhered to the pot 30.

And repeating the steps for a preset number of times to finish the cooking of the dish.

Example 3

In the embodiment, as shown in fig. 8, a scraping member 231 is disposed in the pot body 230 and can extend and retract along the radial direction of the pot body 230, the scraping member 231 continuously extends along the rotation axis direction of the pot body 230 between two longitudinal ends of the pot body 230, and one end of the scraping member far away from the pot opening is fixedly connected with the sliding rod 232. The sliding rod 232 is slidably installed on the fixing seat 233, and the fixing seat 233 is fixedly installed in the pot body 230. The longitudinal end of the sliding rod 232 is abutted against the cam 243, the cam 243 is connected with the gear transmission mechanism 242 through a rotating shaft penetrating through the rotating shaft of the pan body, and the motor 241 drives the cam 243 to rotate through the gear transmission mechanism 242, so that the scraping member 231 extends and retracts along the radial direction of the pan body 230. In the extended state, scraper members 231 are closely adjacent to the inner wall of pan body 230 at approximately the highest point of the pan body rotation trajectory, and in the retracted state scraper members 231 are spaced away from the inner wall of pan body 230. The structure of the other parts of the cooking system in this embodiment is the same as that in embodiment 1, and the description of the same parts is omitted here.

One operation of the cooking system of the present embodiment is as follows:

firstly, the controller executes a cooking program, outputs an angle control command to the angle adjusting device according to the cooking program, adjusts the included angle between the rotation axis of the pot body 230 and the horizontal plane to be about 15 degrees, and the pot body 230 inclines in a state that the pot opening is upward; and, the controller outputs a rotational speed control command to the rotational driving device according to the cooking program, controlling the pot body 230 to rotate at a critical rotational speed of about 0.7 times. At this time, the cooking materials are thrown into the pot body 230.

After the feeding is completed, the angle adjusting device adjusts the rotation axis of the pan body 230 to be substantially in a horizontal state; while adjusting the angle of inclination of the pot 230, the rotation driving device raises the rotation speed of the pot 230 to about 1.1 times of the critical rotation speed. At this time, the scraper 231 is controlled to be in a retracted state, and under the centrifugal force, the cooking materials are almost completely attached and uniformly distributed on almost the entire inner wall of the pot body 230 and synchronously rotated with the pot body 230. In the process, the cooking materials are in a distributed heating state and can be quickly and uniformly heated.

After the cooking materials synchronously rotate with the pot body 230 for a preset time, the angle adjusting device adjusts the included angle between the rotation axis of the pot body 230 and the horizontal plane to be about 10 degrees, and the pot body 230 inclines in a state that the pot opening is upward; the movement of the scraping member 231 to the extended state is controlled while the tilting angle of the pot body 230 is adjusted. At this time, the scraping member 231 applies resistance to the cooking materials to scrape the cooking materials off the pot body 230, and the falling cooking materials are attached to the pot body 230 again under the action of centrifugal force and rotate with the pot body, thereby realizing continuous stir-frying of the cooking materials.

Example 4

In the embodiment, as shown in fig. 9, a scraping member 331 is fixedly arranged in the pot body 330, and the scraping member 331 continuously extends between the two longitudinal ends of the pot body 330 along the rotation axis direction of the pot body 330 and is fixed at the highest point of the rotation track of the pot body. The end of the scraping member 331 far away from the pot opening is fixedly connected with the connecting member 332, and the connecting member 332 is fixed to a fixed shaft which passes through the pot body rotating shaft and is fixedly connected with the pot body bracket. The structure of the other parts of the cooking system in this embodiment is the same as that in embodiment 1, and the description of the same parts is omitted here.

One operation of the cooking system of the present embodiment is as follows:

firstly, the controller executes a cooking program, outputs an angle control instruction to the angle adjusting device according to the cooking program, adjusts the included angle between the rotation axis of the pot body 330 and the horizontal plane to be about 8 degrees, and the pot body 330 is inclined in a state that the pot opening is upward; and, the controller outputs a rotational speed control command to the rotational driving device according to the cooking program, controlling the pot body 330 to rotate at a critical rotational speed of about 0.4 times. At this time, the cooking materials are thrown into the pot body 330.

After the feeding is finished, the included angle between the rotation axis of the pot body 330 and the horizontal plane is adjusted to be about 5 degrees by the angle adjusting device; while adjusting the inclination angle of the pan body 330, the rotation driving device increases the rotation speed of the pan body 330 to 1.1 times of the critical rotation speed. At this time, the cooking materials are attached to the pot body under the action of centrifugal force and rotate to the scraping piece 331 along with the pot body 330, and are scraped off by the scraping piece 331, the cooking materials after falling rotate along with the pot body 330 again, and the process is repeated until the dishes are cooked well.

Example 5

The present embodiment is different from embodiment 1 only in the structure of the pot body, and fig. 10 schematically shows the pot body 430 and the pot cover 460 of the present embodiment. As shown in fig. 10, the end of the pan body 430 at the pan mouth has a tapered feature 431, and in the direction from the interior of the pan body toward the pan mouth, the tapered feature 431 is inclined toward the rotational axis of the pan body 430; the end of the pan body opposite the spout has a tapered feature 432, the tapered feature 432 being inclined towards the axis of rotation of the pan body 430 in a direction from the spout towards the interior of the pan body. During rotation of the pan body 430, the tapered features 432 can push the cooking materials appropriately towards the pan mouth, so that the cooking materials are distributed more evenly in the longitudinal direction of the pan body, and the utilization rate of the surface of the pan body is improved.

Example 6

Fig. 11 schematically shows the pot 530 and the pot cover 560 of the present embodiment. As shown in fig. 11, in the present embodiment, the pot 530 has a tapered spout 532 expanding outward in a radial direction thereof, and an end of the pot 530 opposite to the spout 532 has a tapered feature 531, and the tapered feature 531 is inclined toward a rotational axis of the pot 530 in a direction directed from the spout 532 toward the inside of the pot. The side of the pot cover 560 facing the pot opening 532 is formed with a conical surface 561 matching with the pot opening 532, and in the direction pointing from the pot cover 560 to the pot opening 532, the conical surface 561 inclines towards the rotation axis of the pot body 530 and extends from the pot opening 532 into the pot body to be closely adjacent to the inner wall of the pot body. The structure of the other parts of the cooking system in this embodiment is the same as that in embodiment 1, and the description of the same parts is omitted here.

Example 7

The difference between this embodiment and embodiment 2 is that the stir-frying mode is different, and this embodiment adopts the following stir-frying mode: the pan body is controlled to rotate at a rotating speed which is greater than or equal to the critical rotating speed, and the material scraping part is controlled to do reciprocating linear motion, so that the cooking materials are separated from the pan body under the action of the material scraping part, and the stir-frying is realized.

Example 8

The difference between this embodiment and embodiment 2 is that the inner circumference of the cross section of the pot body is formed as a positive eight deformation and the inner wall of the pot body has no ribs.

Example 9

The present embodiment is different from the above embodiments in that the gas heating device heats about two thirds of the outer circumferential surface of the pot body in the longitudinal direction of the pot body in the present embodiment.

It should be noted that various aspects of the embodiments described above may be combined with and/or substituted for one another, unless such combinations and/or substitutions are mutually exclusive.

Although the present invention has been described in terms of the above embodiments, it should be understood that equivalent modifications made in accordance with the present invention by those of ordinary skill in the art are intended to be included within the scope of the present invention without departing from the scope of the present invention.

Claims

1. A cooking system, comprising:

a main body bracket, on which a pot body bracket is rotatably arranged;

a barrel-shaped pan body for containing cooking materials; the barrel-shaped pot body is arranged on the pot body bracket;

the angle adjusting device is arranged on the main body bracket and is used for adjusting the inclination angle of the rotating axis of the pot body;

the rotary driving device is arranged on the pot body bracket, is connected with the pot body and is used for driving the pot body to rotate around the rotation axis of the pot body;

the heating device is used for heating the pot body from the outside of the pot body;

the cooking system further comprises a controller, wherein the controller controls the pot body to rotate at a first rotating speed which is greater than or equal to a critical rotating speed in a first mode according to a rotating speed control instruction, so that the cooking materials are attached to the pot body and rotate along with the pot body; in a first mode, the rotation axis of the pan body is basically in a horizontal state;

the controller also controls the pot body to rotate at a second rotating speed which is less than the critical rotating speed in a second mode according to a rotating speed control instruction, so that the cooking materials are driven by the pot body to rotate, rise and fall; in a second mode, the included angle between the rotation axis of the pot body and the horizontal plane is more than 0 degree and less than 20 degrees, and the pot body inclines in a state that the pot opening is upward;

wherein the critical rotating speed is the lowest rotating speed which can enable the cooking materials to be attached to the pot body and to do circular motion along with the pot body; in the second mode, the second rotating speed is controlled to enable the cooking materials to basically fall along with the pot body in a range of 90-180 degrees.

2. The cooking system of claim 1, wherein the second rotational speed is controlled in the second mode such that the cooking material falls substantially with the pan body rotating within a range of 135 degrees to 180 degrees.

3. The cooking system of claim 1, wherein a stirring mechanism is disposed within the pan body for stirring the cooking material, the stirring mechanism including a stirring member that engages an inner wall of the pan body.

4. The cooking system of claim 3, wherein the stirring mechanism is rotatably disposed relative to the pan body.

5. The cooking system of claim 3, wherein the stirring member is configured to extend continuously or intermittently between the two longitudinal ends of the pan body.

6. The cooking system of claim 5, wherein the number of stirring members is 2-9, and the 2-9 stirring members are distributed in a circular array in the pan body.

7. The cooking system as set forth in claim 1, wherein an inner circumferential surface of the pot body at a position close to the pot opening is formed as a first inclined surface inclined toward a rotational axis of the pot body in a direction directed from the inside of the pot body toward the pot opening.

8. The cooking system as set forth in claim 1, wherein an inner circumferential surface of the pot body at an end opposite to the pot opening is formed as a second inclined surface inclined toward a rotational axis of the pot body in a direction directed from the pot opening toward the inside of the pot body.