Double-heat source heating cooking method

A dual heat source, hot air heating technology, applied to heating devices, cooking utensils, household appliances, etc., can solve the problems that cannot meet the technical requirements of cooking

Inactive Publication Date: 2015-08-05
AIC ROBOTICS TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using hot air or radiant heat source as a single heat source or directly hea

Method used

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  • Double-heat source heating cooking method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] In this embodiment, the first heating system is an open flame heating system (gas heating system) that directly heats the pot body of the pot; the second heating system is a hot air heating system, and the hot air heating system utilizes the open flame combustion of the first heating system The flue gas produced heats the air conveyed by the blower. The cooking method heated by dual heat sources of the present embodiment comprises the following steps:

[0086] (1) At the beginning of cooking, start the open flame heating system to heat the pot body under the pot;

[0087] (2) Put cooking materials including meat or vegetables into the pot;

[0088] (3) Before and after adding cooking materials, especially in the initial stage after feeding, start the hot air heating system, or increase the heating intensity of the hot air heating system, preferably increase the heating power of the heat source, and heat the cooking materials in the pot from above the pot. direct heati...

Embodiment 2

[0094] The difference between this embodiment and embodiment 1 is:

[0095] Such as figure 2 As shown, the pot cover is provided with an exhaust pipe 201, and the end of the exhaust pipe 201 is connected to a blower device to realize air recycling. The exhaust pipe 201 is provided with an inner filter assembly for removing water vapor and smoke.

Embodiment 3

[0097] Such as image 3 As shown, the automatic cooking device in this embodiment is a covered drum device, which includes a bracket (not shown in the figure), a drum 301, and a pot heating system.

[0098] The drum 301 is arranged on the support, and it is provided with a pot cover 302 that can be opened during cooking.

[0099] The pot heating system includes a first heating system and a second heating system, wherein the first heating system is a gas heating system, which directly heats the pot body of the pot; the second heating system is a hot air heating system, and the hot air heating system It includes air blowing device 303, air supply pipe 304 and heat source (heating pipe 305); air blowing device 303 generates airflow, which is conveyed by air supply pipe 304, and after being heated by heat source, it is blown into drum 301 to directly heat the cooking material. The heating pipe 305 is located in the air supply duct 304, and the end of the air supply duct 304 is pr...

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Abstract

The present invention provides a double-source heating cooking method. The cooking method herein comprises the following steps: (1) start a first heater at the beginning of the cooking to supply heat to a cooking utensil body from below or the peripheral of the cooking utensil body; (2) put cooking objects such as meat or vegetables to the cooking utensil; (3) at the time right before or after step (2), more particularly the initial stage after step (2), start a second heater or increase heating intensity of the second heater, preferably increase heating power of heat sources so as to perform direct heating on cooking objects inside the cooking utensil from above the cooking utensil, the first and the second heaters having different heat sources; (4) after heating at intervals, close the second heater or decrease heating intensity of the second heater, preferably decrease heating power of heat sources. The present invention by adopting hot wind, infrared or light wave and the like in heating assistance can supply heat to the surface of cooking objects via air-flow or radiation, and facilitate surface maturing of the cooking objects to a certain extent so as to lock internal water of the cooking objects. The double-source heating cooking method also has the surface treatment effect on the cooking objects.

Description

technical field [0001] The invention relates to a cooking method heated by double heat sources. Background technique [0002] The basic technological elements of Chinese stir-frying are the direct heat transfer of the pot (metal) to the material, rapid stirring and rapid cooking. Existing cooking equipment usually uses a single heat source to heat the pot body, and then heats the cooking materials in the pot through the pot body in a metal heat transfer manner. Therefore, when cooking, the cooking materials should be spread as thin as possible, so that the cooking materials can be in contact with the heat transfer surface of the pot body as much as possible, so as to achieve uniform and rapid heating. However, since the cooking materials will always accumulate in the pot, it is impossible to ensure that all the cooking materials are in direct contact with the heat transfer surface of the pot body at the same time, and it is even more impossible to make each surface of the c...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/24A47J36/00
Inventor 刘信羽
Owner AIC ROBOTICS TECH
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