An automatic cooking pot and its automatic cooking system

Abstract

The invention relates to the technical field of woks used in kitchens, in particular to an automatic wok and an automatic stir-frying system. The technical defects that a dish fried by an existing automatic stir-frying device is poor in mouthfeel, and oil fumes cannot be exhausted in time are overcome. The automatic wok comprises a first wok body and a second wok body which cover each other correspondingly, are turned over and heated alternately and serve as wok covers for each other, and one side of the first wok body and one side of the second wok body are hinged through a hinge mechanism. As the two wok bodies are adopted, cover each other correspondingly, are turned over and heated alternately and serve as the wok covers for each other, and in the alternating process of the two wok bodies, food materials are turned over synchronously, directly and sufficiently at the controllable frequency and heated uniformly, the food materials are not prone to breaking and have a good mouthfeel, and labor is saved. The automatic wok is particularly suitable for continuously stir-frying vegetables in a restaurant for a long time, capable of carrying out perfect stir-frying and being heated uniformly and high in steaming and stir-frying efficiency.

Description

Technical field [0001] The invention relates to the technical field of cooking pots for kitchen use. Background technique [0002] With the development of society, the trend of using machines to replace manual labor has become increasingly obvious. At present, the cooking equipment that has appeared basically uses a single pot with an electric spatula to complete the stir-frying. The cooking equipment has a poor effect on the processed food, and the heating is uneven. The special ingredients are stirred and the ingredients are mashed and affect the quality. The use of the non-stick pan will wear out the coating, and the wok cannot take into account various cooking techniques such as frying, braising, frying, frying, and pressure cooking at the same time, and the fume produced by insufficient sealing cannot be removed in time. Summary of the invention [0003] In summary, the purpose of the present invention is to solve the shortcomings of the above-mentioned technology, and propo...

AI Technical Summary

Problems solved by technology

At present, the cooking equipment that has appeared basically uses a single pot with an electric spatula to stir fry. The cooking equipment has a poor stir-frying effect on the processed food, and the heating is not uniform. Use causes wear and tear on the non-stick pan coating, and the wok cannot take care of various cooking techniques such as frying, braising, frying, frying, and pressure cooking at the same time, and the oily fume generated by insufficient sealing cannot be removed in time

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