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Motion control method and mechanism of pot body of automatic cooking equipment

A control mechanism and automatic cooking technology, applied to the brackets of cooking appliances, cooking utensils, household utensils, etc., can solve the problems of difficult acceleration, slow speed, and can not replace the skill of turning the pot, so as to improve the stability and ensure the repeatability. Effect

Active Publication Date: 2016-08-10
李夏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitations of motor technology, control technology and mechanical structure coordination movement, the action of this technology is much slower than the actual skill of turning the pot, and it is difficult to achieve a large acceleration action through the motor. It can only be said to be a kind of The slow-motion version of the pot-turning technique cannot replace the pot-turning technique at all

Method used

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  • Motion control method and mechanism of pot body of automatic cooking equipment
  • Motion control method and mechanism of pot body of automatic cooking equipment
  • Motion control method and mechanism of pot body of automatic cooking equipment

Examples

Experimental program
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Effect test

Embodiment 1

[0124] This embodiment is the simplest implementation of the inventive method, as figure 1 As shown, the drive shaft moves forward in translation, driving the pot body to start from state A1. At this time, the pot body is horizontal, and the pot body accelerates forward to increase the forward speed of the ingredients in the pot body. When the pot body moves to state B1, the drive shaft rotates counterclockwise, and the pot body is accelerated from the horizontal upwards and tilted at a positive angle Δα to state C1. During the tilting process, the ingredients in the pot body leave the bottom of the pot body and are thrown upwards. Since the bottom of the pot body is arc-shaped, the ingredients move backward during the process of being thrown up. When the ingredients are thrown up, the drive shaft moves backward and rotates clockwise at the same time, driving the pot body to retreat and tilt back, as shown in state D1 in the figure, and catch the thrown ingredients during the ...

Embodiment 2

[0129] This embodiment is a further improvement of the previous embodiment, as image 3 As shown, the same drive shaft moves forward in translation, driving the pot body to start from state A2, and the pot body accelerates forward. At the same time, the drive shaft rotates clockwise. During the process of accelerating forward, the pot body is inclined downward from the horizontal state at a negative angle Δβ, as shown in state B2, so that the food in the pot slides to the front half of the pot body along the inclined bottom of the pot. The pot maintains the negative angle Δβ and continues to accelerate forward, so that the forward speed of the ingredients in the pot continues to increase. When the pot body moves to state C2, the drive shaft rotates counterclockwise, accelerates from the negative angle Δβ and tilts to the positive angle Δα, to the state D2, combined Figure 4 shown. During the tilting process, the ingredients in the pot leave the bottom of the pot and are thr...

Embodiment 3

[0132] The main difference between this embodiment and the above two embodiments is that its movement track is a downwardly protruding arc track. Such as Figure 5 As shown, the drive shaft moves forward in translation, driving the pot body to start from state A3. At this time, the pot body is horizontal, and the pot body accelerates forward along the arc track, so that the forward speed of the ingredients in the pot body increases. When the pot body moves to state B3, the drive shaft rotates counterclockwise, and the pot body is driven to tilt up from the horizontal at a positive angle Δα to state C3. During the tilting process, the food materials in the pot body leave the bottom of the pot body and are thrown upwards. Since the bottom of the pot body is arc-shaped, the food materials move backward along the arc track during the process of being thrown up. When the ingredients are thrown up, the drive shaft moves back along the arc track and rotates clockwise at the same tim...

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Abstract

The invention relates to the field of automatic cooking equipment, and relates to a motion control method and mechanism of a pan body of an automatic cooking equipment that can basically replace the pot-turning technique in the cooking process. Firstly, the pot body is accelerated to rush forward, so that the pot body drives the ingredients in the pot to have a forward acceleration, and the forward speed of the ingredients is gradually increased. After reaching a certain position, stir up the pot body so that the pot body is tilted at an angle, so that the ingredients are thrown up along the tangent direction of the arc surface. Then when the pot body is driven back, it is just able to catch the food materials that have been thrown up and fallen, so as to ensure that the food materials will not be thrown out of the pot. The present invention extracts the key technique by summarizing the pot-turning skill in the cooking process and omits other non-key skills, thereby simplifying the whole pot-turning skill into three steps of speeding up, picking up and returning, and using the method It is suitable for controlling automatic cooking equipment, so that the equipment can most realistically simulate the skill of turning pots in actual cooking.

Description

technical field [0001] The invention relates to the field of automatic cooking equipment, in particular to a motion control method and mechanism of a pot body of the automatic cooking equipment. Background technique [0002] With the increase of labor costs, workers’ salaries of catering enterprises have gradually become a large expenditure of enterprises. Especially for Chinese food, the taste of dishes mainly depends on the chef’s skills. It is difficult to find a very feasible standardized model to replace a chef. chef. Culinary skills need to go through common sense training and practice to reach a certain level, which makes it difficult to cultivate chef talents and takes a long time. At present, the demand for Chinese chefs is very high. In addition, the stability of the chef is also very important for a restaurant. The turnover of the chef will have a very serious impact on the restaurant, and even change the taste of the dishes in the entire restaurant. For this re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J27/00A47J36/00
CPCA47J37/108A47J36/34
Inventor 李夏
Owner 李夏