Cooking pot, cook lid, automatic cooking system and control method

Abstract

The invention discloses a cooking pot, a cooking pot cover, an automatic cooking system and a control method. The digester comprises a digester body and a water diversion liner, the pot body comprises a first limiting piece located on the inner wall of the pot body, and the water diversion inner container is rotationally arranged in the pot body and comprises a water diversion hole and a second limiting piece; the water distribution hole is located at the bottom of the water distribution inner container to enable fluid of the water distribution inner container and the pot body to circulate, the second limiting piece is located on the outer wall of the water distribution inner container, and the second limiting piece is matched with the first limiting piece to limit the maximum rotation angle of the water distribution inner container relative to the pot body in at least one rotation direction, so that water distribution operation can be achieved. The automatic cooking system comprises the cooking pot, and different types of food can be made according to requirements so as to meet different user requirements.

Description

(19) State Intellectual Property Office (12) Invention Patent Application (10) Application Publication Number (43) Application Publication Date (21) Application Number 202511850858.1 (22) Application Date 2025.12.09 (71) Applicant Beijing Food Chain Plus Technology Co., Ltd. Address 410, 2nd Floor, Block A, Building 3, No. 9 Yongfeng Road, Haidian District, Beijing 100094 (72) Inventors Yang Haikuan, Huang Yimin, Cao Dongliang, Xu Liang (74) Patent Agency Beijing Liu Shen Law Firm 11105 Patent Attorney Liu Xiaobing (51) Int.Cl. A47J 27 / 00 (2006.01) A47J 27 / 18 (2006.01) A47J 36 / 00 (2006.01) A47J 36 / 06 (2006.01) A47J 36 / 10(2006.01) A47J 47 / 01(2006.01) (54) Invention Title: Steamer, Steamer Lid, Automatic Steaming System and Control Method (57) Abstract: A steamer, a steamer lid, an automatic steaming system and a control method are disclosed. The steamer includes a pot body and a water-dividing inner liner; the pot body includes a first limiting member located on the inner wall of the pot body, and the water-dividing inner liner is rotatably disposed in the pot body, including a water-dividing hole and a second limiting member; the water-dividing hole is located at the bottom of the water-dividing inner liner to allow fluid flow between the water-dividing inner liner and the pot body, and the second limiting member is located on the outer wall of the water-dividing inner liner, wherein the second limiting member cooperates with the first limiting member to limit the maximum rotation angle of the water-dividing inner liner relative to the pot body in at least one rotation direction, so as to realize the water-dividing operation. The automatic steaming system includes the above-mentioned steamer and can realize the preparation of different types of food as needed to meet different user needs. Claims 5 pages, Description 28 pages, Drawings 17 pages, CN 121421336 A 2026.01.30 CN 1 21 42 13 36 A 1. A cooking pot, comprising: a pot body, including a first limiting member located on the inner wall of the pot body, and a water-dividing inner liner rotatably disposed within the pot body, including: a water-dividing hole located at the bottom of the water-dividing inner liner to allow fluid flow between the water-dividing inner liner and the pot body; and a second limiting member located on the outer wall of the water-dividing inner liner, wherein the second limiting member cooperates with the first limiting member to limit the maximum rotation angle of the water-dividing inner liner relative to the pot body in at least one rotation direction, so as to enable water-dividing operation. 2. The cooking pot according to claim 1, wherein the maximum rotation angle is in the range of 15 degrees to 45 degrees. 3. The cooking pot according to claim 1, wherein at least a portion of the inner liner is hemispherical, including a first circular opening, the plane containing the first circular opening is a first plane, and the rotation axis of the inner liner relative to the pot body is at...4. The orthographic projection on the first plane is the first orthographic projection, which passes through the center of the first circular opening. 5. The cooking pot according to any one of claims 1-3, wherein the water distribution hole includes a plurality of first water distribution holes, the orthographic projection of the plurality of first water distribution holes on the first plane is located on a first circle, and the center of the first circle overlaps with the center of the first circular opening. 6. The cooking pot according to claim 4, wherein the plurality of first water distribution holes includes a first component water distribution hole and a second component water distribution hole, the orthographic projections of the first component water distribution hole and the second component water distribution hole on the first plane are symmetrical and close to the first orthographic projection. 7. The cooking pot according to claim 5, wherein the plurality of first water distribution holes further includes a third component water distribution hole, the orthographic projection of the third component water distribution hole on the first plane and the orthographic projection of the first limiting member on the first plane are located on the same side of the first orthographic projection, and the orthographic projection of the third component water distribution hole on the first plane is located between the orthographic projection of the first limiting member on the first plane and the orthographic projection of the first component water distribution hole and the second component water distribution hole as a whole on the first plane. 7. The steaming pot according to claim 4, wherein the inner liner further includes a water adjusting hole, and the orthographic projection of the water adjusting hole on the first plane is located between the first circle and the first circular opening. 8. The steaming pot according to claim 7, wherein the water adjusting hole includes a plurality of first water adjusting holes, the plurality of first water adjusting holes being located on a second circle on the inner liner, the diameter of the second circle being the same as the diameter of the first circle, the orthographic projection of the first water adjusting hole on the first plane being located on a first straight line perpendicular to the first orthographic projection, the orthographic projection of the second water adjusting hole on the first plane being located on a second straight line perpendicular to the first orthographic projection, and the orthographic projection of the plurality of first water adjusting holes on the first plane being located on either the first straight line or the second straight line. 9. The steaming pot according to claim 7, wherein the orthographic projection of the water adjusting hole on the first plane and the orthographic projection of the first limiting member on the first plane are located on opposite sides of the first orthographic projection. 10. The steaming pot according to claim 8, wherein the difference between the angle formed by the line connecting the geometric center of the plurality of first water adjustment holes and the center of the rotation axis and the first plane and the maximum rotation angle is not greater than 10% of the maximum rotation angle. 11. The steaming pot according to any one of claims 1-3, wherein at least a portion of the pot body is in the shape of a second hemisphere, including a second circular opening, and the plane containing the second circular opening is a second plane; in the initial state of the pot body and the inner water distribution liner, the first plane is lower than the second plane. 12. A steaming pot lid, comprising: a lid body, and...A nozzle assembly, disposed in the middle portion inside the lid body, includes: a guide plate and a nozzle, including a first nozzle and a plurality of second nozzles, wherein the first nozzle is configured to spray fluid in a direction away from the guide plate, and the plurality of second nozzles are configured to spray fluid at least in a direction toward the guide plate, so that the guide plate can guide the fluid sprayed by the plurality of second nozzles to the inner wall of the lid body. 13. The cooking pot lid according to claim 12, wherein the angle between the axial direction of the first nozzle and the axial direction of the plurality of second nozzles is in the range of 30 degrees to 60 degrees. 14. The cooking pot lid according to claim 12, wherein the ratio of the sum of the opening areas of the plurality of second nozzles to the opening area of ​​the first nozzle is (0.2 to 0.5):1. 15. The cooking pot lid according to claim 12, wherein the number of the plurality of second nozzles is 3 to 6, and the sum of the opening areas of the plurality of second nozzles and the opening area of ​​the first nozzle is 2.0 mm² to 4.75 mm². 16. The cooking pot lid according to any one of claims 12-15, wherein the guide plate includes a conical guide surface protruding from the center toward one side of the nozzle, the conical guide surface being configured to guide the fluid ejected from the plurality of second nozzles to the inner wall of the lid. 17. The cooking pot lid according to any one of claims 12-15, wherein the nozzle assembly further includes a nozzle connection portion disposed between the nozzle and the guide plate, the nozzle connection portion being a first cone protruding from the center in a direction away from the guide plate, the nozzle including a first portion and a second portion, the second portion being located between the first portion and the nozzle connection portion, the second portion being a second cone protruding from the center in a direction toward the guide plate, the first cone and the second cone forming a V-groove, and the plurality of second nozzles being formed on the surface of the second cone. 18. The cooking pot lid according to any one of claims 12-15, wherein the lid body includes a hollow connecting portion and a first mounting assembly detachably connected to the hollow connecting portion, the first mounting assembly including a steam delivery pipeline, the nozzle assembly being connected to the first mounting assembly, and the nozzle communicating with the steam delivery pipeline. 19. The cooking pot lid according to claim 18, wherein the lid body and the guide plate are spaced apart to form a fluid buffer area between the hollow connecting portion and the guide plate. 20. An automatic cooking system, comprising: a cooking pot according to any one of claims 1-11, and a cooking pot lid according to any one of claims 12-19, wherein the cooking pot lid includes a steam delivery pipeline and a steam discharge pipeline, and a lid driving mechanism including: a lifting rod base, a lifting rod configured to be controlled to rise and fall relative to the lifting rod base, the lifting rod being moved away from the lifting rod.The base is configured to mount the cooking pot lid at its end, and a safety locking device and a safety lock are provided in the middle of the lifting rod, connected to the lifting rod base, and configured to engage with the safety locking device when the lifting rod is driven into position to limit the position of the lifting rod. Claims 2 / 5 pages 3 CN 121421336 A 21. The automatic cooking system according to claim 20, wherein the end of the lifting rod away from the lifting rod base includes a second mounting assembly, the second mounting assembly including a first mounting plate and a second mounting plate movably connected, one of the first mounting plate and the second mounting plate being configured to connect to the end, and the other being configured to connect to the cooking pot lid. 22. The automatic cooking system according to claim 20, wherein the safety lock comprises: a mounting bracket disposed on the lifting rod base; a driving unit including a controllable telescopic end and a Z-shaped locking pin, comprising a first straight section, a first corner section, a second straight section, a second corner section and a third straight section connected in sequence, wherein the first straight section includes a first strip opening, the telescopic end is slidably connected to the first strip opening, the first corner section is hinged to the mounting bracket, and the end of the third straight section away from the second corner section is configured to cooperate with the safety locking device. 23. The automatic cooking system according to claim 20 further includes a steam supply device, wherein the steam supply device comprises: a steam generator connected to the steam delivery pipeline of the cooking pot lid via a first pipeline, the first pipeline being provided with a first valve to control the on / off state of the first pipeline; a water supply tank connected to the steam generator; and a constant temperature water tank connected to the steam discharge pipeline of the cooking pot lid via a second pipeline; wherein the second pipeline is further connected to the water supply tank via a waste heat regulating valve, the waste heat regulating valve being configured to controllably regulate the flow direction of the steam discharged from the steam discharge pipeline. 24. The automatic cooking system according to claim 23, wherein the steam supply equipment further comprises: a main water tank, disposed below the makeup water tank, configured to connect the makeup water tank and the constant temperature water tank for controlled water supply to the makeup water tank and / or the constant temperature water tank, wherein the upper part of the makeup water tank is further connected to the upper part of the main water tank via a first overflow pipe, and the upper part of the constant temperature water tank is further connected to the upper part of the makeup water tank via a second overflow pipe. 25. The automatic cooking system according to claim 23, further comprising a controller, wherein the constant temperature water tank includes a temperature sensor configured to monitor the water temperature in the constant temperature water tank, obtain a detected water temperature value, and feed the detected water temperature value back to the controller, wherein the controller is configured to: control the waste heat regulating valve to open in response to the detected water temperature value being higher than a first temperature threshold.26. The automatic cooking system according to claim 23 further includes a controller, wherein the controller is configured to: control the waste heat regulating valve to be in a closed state in response to a first production command; and control the waste heat regulating valve to be in an open state and then in a closed state in response to a second production command. 27. The automatic cooking system according to claim 23 further includes a tilting drive assembly, wherein the tilting drive assembly is configured to control the cooking pot to tilt, a waste heat recovery pipe is provided on the constant temperature water tank, the outlet end of the waste heat recovery pipe is located below the water level in the constant temperature water tank, the inlet end of the waste heat recovery pipe is connected to the second pipeline, and the controller is further configured to: control the steam supply equipment to supply steam to the pot body in response to a cleaning command; after the steam supply stops, control the waste heat regulating valve to be in a closed state to draw water from the constant temperature water tank into the pot body through the second pipeline and the steam discharge pipeline, and control the pot body to tilt to empty the water through the tilting drive assembly. 28. The automatic cooking system according to any one of claims 23-27, further comprising: a sauce delivery assembly, including a sauce storage device and a sauce nozzle connected to the sauce storage device, the sauce nozzle being controllably openable or closeable, wherein the steam generator is further connected to the sauce nozzle via a third pipeline, the third pipeline being provided with a second valve. 29. The automatic cooking system according to claim 28, further comprising: a controller configured to, in response to a first production command, control the sauce nozzle to open to deliver sauce, and control the second valve to open to deliver steam to the sauce nozzle. 30. The automatic cooking system according to claim 28, wherein the sauce delivery assembly further comprises a sauce nozzle attitude adjustment device, the sauce nozzle attitude adjustment device comprising: a first nozzle support, wherein the sauce nozzle is rotatably connected to the first nozzle support via a first nozzle rotation shaft, and a first nozzle drive device configured to control the sauce nozzle to rotate relative to the first nozzle support to adjust the pitch state of the sauce nozzle. 31. The automatic cooking system according to claim 30, wherein at least one side of the sauce nozzle includes a sauce delivery pipe, the sauce delivery pipe being reused as at least a portion of the rotating shaft of the first sauce nozzle, and the sauce inlet of the sauce storage device is connected to the sauce delivery pipe. 32. The automatic cooking system according to any one of claims 23-27, further comprising: a soup delivery assembly, including a soup storage device and a soup nozzle connected to the soup storage device, the soup nozzle being controllably openable or closeable, wherein the steam generator is further connected to the soup nozzle via a fourth pipe, the fourth pipe being provided with a third valve, and the constant temperature water tank is further connected to the soup nozzle via a fifth pipe, the fifth pipe being provided with a fourth valve.33. The automatic cooking system according to claim 32, further comprising: a controller configured to, in response to a second production command, control the opening of the soup spout and the fourth valve to deliver soup and water in the constant temperature water tank, and control the opening of the third valve to deliver steam to the soup spout. 34. The automatic cooking system according to claim 33, wherein a booster pump is further provided on the fifth pipeline, and the controller is configured to, in response to the second production command, control the simultaneous opening and closing of the booster pump and the fourth valve. 35. The automatic cooking system according to claim 32, wherein the soup delivery assembly further comprises a soup spout attitude adjustment device, the soup spout attitude adjustment device comprising: a second spout support, wherein the soup spout is rotatably connected to the second spout support via a second spout rotation shaft, and a second spout drive device configured to control the rotation of the soup spout relative to the second spout support to adjust the pitch state of the soup spout. 36. The automatic cooking system according to claim 35, wherein at least one side of the soup spout includes a soup delivery pipe, the soup delivery pipe is reused as at least a portion of the rotating shaft of the second spout, and the soup outlet of the soup storage device is connected to the soup delivery pipe. Claims 4 / 5 pages 5 CN 121421336 A 37. A control method for an automatic cooking system, wherein the automatic cooking system includes a cooking pot according to any one of claims 1-11, the control method comprising: responding to a first manufacturing command, controlling the pot body to rotate at a first angle to pour out water between the pot body and the inner liner, moving a container below the pot body, controlling the pot body to rotate at a second angle to pour objects and water from the inner liner into the container, wherein the second angle is greater than the first angle; responding to a second manufacturing command, moving the container below the pot body, controlling the pot body to rotate at a second angle to pour water between the pot body and the inner liner, as well as objects and water from the inner liner, into the container. 38. The control method according to claim 37, wherein the automatic steaming system is an automatic noodle cooking system, the first production instruction includes a noodle mixing production instruction, and the second production instruction includes a soup noodle production instruction. Claims 5 / 5 pages 6 CN 121421336 A Steaming pot, steaming pot lid, automatic steaming system and control method Technical Field

[0001] The embodiments of this disclosure relate to a steaming pot, a steaming pot lid, an automatic steaming system and control method. Background Art

[0002] Since its successful development in the 1970s, frozen noodles have been increasingly used by the catering industry to replace traditional handmade noodles or the use of dried or fresh-cut noodles due to their advantages such as long shelf life, stable quality, fast service, and no loss, and have a superior taste.The advantages of noodles, such as freshness, safety, and health, have been widely recognized by consumers. In specific operations, the catering industry usually uses boiling to thaw and reheat frozen noodles. There are also automatic or semi-automatic equipment such as robotic arms to realize the processes of boiling and scooping noodles. However, this method not only occupies a lot of space, but also requires timely water changes to avoid boiling over. At the same time, manual cleaning of the equipment is required, which is labor-intensive. Moreover, boiling cannot directly process seasoned noodles with auxiliary ingredients. Summary of the Invention

[0003] At least one embodiment of this disclosure provides a steaming pot, which includes a pot body and a water-dividing inner liner. The pot body includes a first limiting member located on the inner wall of the pot body. The water-dividing inner liner is rotatably disposed in the pot body and includes a water-dividing hole and a second limiting member. The water-dividing hole is located at the bottom of the water-dividing inner liner to allow fluid to flow between the water-dividing inner liner and the pot body. The second limiting member is located on the outer wall of the water-dividing inner liner. The second limiting member cooperates with the first limiting member to limit the maximum rotation angle of the water-dividing inner liner relative to the pot body in at least one rotation direction, so as to realize the water-dividing operation.

[0004] For example, in the steaming pot provided in at least one embodiment of this disclosure, the maximum rotation angle ranges from 15 degrees to 45 degrees.

[0005] For example, in the steaming pot provided in at least one embodiment of this disclosure, at least a portion of the inner liner is hemispherical, including a first circular opening, the plane containing the first circular opening is a first plane, and the orthographic projection of the inner liner relative to the rotation axis of the pot body on the first plane is a first orthographic projection, the first orthographic projection passing through the center of the first circular opening.

[0006] For example, in the steaming pot provided in at least one embodiment of this disclosure, the water distribution hole includes a plurality of first water distribution holes, the orthographic projection of the plurality of first water distribution holes on the first plane is located on a first circle, and the center of the first circle overlaps with the center of the first circular opening.

[0007] For example, in the steaming pot provided in at least one embodiment of this disclosure, the plurality of first water distribution holes include a first component water distribution hole and a second component water distribution hole, the orthographic projections of the first component water distribution hole and the second component water distribution hole on the first plane are symmetrical and close to the first orthographic projection.

[0008] For example, in the cooking pot provided in at least one embodiment of this disclosure, the plurality of first water distribution holes further include a third water distribution hole. The orthographic projection of the third water distribution hole on the first plane and the orthographic projection of the first limiting member on the first plane are located on the same side of the first orthographic projection, and the orthographic projection of the third water distribution hole on the first plane is located between the orthographic projection of the first limiting member on the first plane and the orthographic projection of the first water distribution hole and the second water distribution hole as a whole on the first plane.

[0009] For example, in the cooking pot provided in at least one embodiment of this disclosure, the water distribution inner liner further includes a water adjustment hole. The water adjustment hole is described in the specification 1 / 28 pages 7 CN 121421336 A.The orthographic projection of the water hole on the first plane is located between the first circle and the first circular opening.

[0010] For example, in a cooking pot provided by at least one embodiment of the present disclosure, the water adjustment hole includes a plurality of first water adjustment holes, the plurality of first water adjustment holes are located on a second circle on the inner liner of the water distribution, the diameter of the second circle is the same as the diameter of the first circle, the orthographic projection of the first water adjustment hole on the first plane is located on a first straight line perpendicular to the first orthographic projection, the orthographic projection of the second water adjustment hole on the first plane is located on a second straight line perpendicular to the first orthographic projection, and the orthographic projection of the plurality of first water adjustment holes on the first plane is located on the first straight line or the second straight line.

[0011] For example, in a cooking pot provided by at least one embodiment of the present disclosure, the orthographic projection of the water adjustment hole on the first plane and the orthographic projection of the first limiting member on the first plane are located on opposite sides of the first orthographic projection.

[0012] For example, in a cooking pot provided by at least one embodiment of the present disclosure, the difference between the angle formed by the line connecting the geometric center of the plurality of first water adjustment holes and the center of the rotation axis and the first plane and the maximum rotation angle is not greater than 10% of the maximum rotation angle.

[0013] For example, in the cooking pot provided in at least one embodiment of the present disclosure, at least a portion of the pot body is in the shape of a second hemisphere, including a second circular opening, the plane on which the second circular opening is located is a second plane, and in the initial state of the pot body and the inner liner, the first plane is lower than the second plane.

[0014] At least one embodiment of the present disclosure provides a cooking pot lid, which includes a lid body and a nozzle assembly. The nozzle assembly is disposed in the middle part of the inner side of the lid body, including a guide plate and a nozzle. The nozzle includes a first nozzle and a plurality of second nozzles, wherein the first nozzle is configured to spray fluid in a direction away from the guide plate, and the plurality of second nozzles are configured to spray fluid at least in a direction toward the guide plate, so that the guide plate can guide the fluid sprayed by the plurality of second nozzles to the inner wall of the lid body.

[0015] For example, in the cooking pot lid provided in at least one embodiment of the present disclosure, the angle between the axial direction of the first nozzle and the axial direction of the plurality of second nozzles is in the range of 30 degrees to 60 degrees.

[0016] For example, in the steamer lid provided in at least one embodiment of this disclosure, the ratio of the sum of the opening areas of the plurality of second nozzles to the opening area of ​​the first nozzle is (0.2~0.5):1.

[0017] For example, in the steamer lid provided in at least one embodiment of this disclosure, the number of the plurality of second nozzles is 3~6, ​​and the sum of the opening areas of the plurality of second nozzles and the opening area of ​​the first nozzle is 2.0 mm²~4.75 mm².

[0018] For example, in the steamer lid provided in at least one embodiment of this disclosure, the guide plate includes a centrally directed nozzle.A conical guide surface protruding from one side of the cover is configured to guide the fluid ejected by the plurality of second nozzles to the inner wall of the cover.

[0019] For example, in a cooking pot cover provided in at least one embodiment of the present disclosure, the nozzle assembly further includes a nozzle connection portion disposed between the nozzle and the guide plate. The nozzle connection portion is a first cone protruding from the center in a direction away from the guide plate. The nozzle includes a first part and a second part. The second part is located between the first part and the nozzle connection portion. The second part is a second cone protruding from the center in a direction towards the guide plate. The first cone and the second cone form a V-groove. The plurality of second nozzles are opened on the surface of the second cone.

[0020] For example, in a cooking pot cover provided in at least one embodiment of the present disclosure, the cover includes a hollow connection portion and a first mounting assembly detachably connected to the hollow connection portion. The first mounting assembly includes a steam conveying pipeline. The nozzle assembly is connected to the first mounting assembly, and the nozzle communicates with the steam conveying pipeline.

[0021] For example, in at least one embodiment of the present disclosure, the lid body and the guide plate are spaced apart to form a fluid buffer area between the hollow connecting part and the guide plate. Specification 2 / 28 pages 8 CN 121421336 A

[0022] At least one embodiment of the present disclosure also provides an automatic cooking system, which includes the above-mentioned cooking pot, the above-mentioned cooking pot lid and the pot lid driving mechanism, wherein the cooking pot lid includes a steam conveying pipeline and a steam discharge pipeline, and the pot lid driving mechanism includes a lifting rod base, a lifting rod and a safety lock; the lifting rod is configured to be raised and lowered in a controlled manner relative to the lifting rod base, the end of the lifting rod away from the lifting rod base is configured to install the cooking pot lid, and a safety locking device is provided in the middle of the lifting rod, the safety lock is connected to the lifting rod base and configured to cooperate with the safety locking device when the lifting rod is driven into place to limit the position of the lifting rod.

[0023] For example, in the automatic cooking system provided in at least one embodiment of the present disclosure, the end of the lifting rod away from the lifting rod base includes a second mounting assembly. The second mounting assembly includes a first mounting plate and a second mounting plate that are movably connected. One of the first mounting plate and the second mounting plate is configured to connect to the end, and the other is configured to connect to the cooking pot lid.

[0024] For example, in the automatic cooking system provided in at least one embodiment of the present disclosure, the safety lock includes a mounting bracket, a drive unit, and a Z-shaped locking pin. The mounting bracket is disposed on the lifting rod base. The drive unit includes a controllable telescopic end. The Z-shaped locking pin includes a first straight section, a first corner section, a second straight section, a second corner section, and a third straight section connected in sequence.The first straight section includes a first strip-shaped opening, the telescopic end is slidably connected to the first strip-shaped opening, the first corner section is hinged to the mounting bracket, and the end of the third straight section away from the second corner section is configured to cooperate with the safety locking device.

[0025] For example, the automatic cooking system provided in at least one embodiment of this disclosure further includes a steam supply device, wherein the steam supply device includes a steam generator, a water supply tank and a constant temperature water tank; the steam generator is connected to the steam delivery pipeline of the cooking pot lid through a first pipeline, and a first valve is provided on the first pipeline to control the opening and closing of the first pipeline; the water supply tank is connected to the steam generator; the constant temperature water tank is connected to the steam discharge pipeline of the cooking pot lid through a second pipeline; wherein the second pipeline is also connected to the water supply tank through a waste heat regulating valve, and the waste heat regulating valve is configured to control the flow direction of the steam discharged from the steam discharge pipeline.

[0026] For example, in the automatic cooking system provided in at least one embodiment of this disclosure, the steam supply equipment further includes: a main water tank, disposed below the makeup water tank, configured to connect the makeup water tank and the constant temperature water tank, for controlled water supply to the makeup water tank and / or the constant temperature water tank, wherein the upper part of the makeup water tank is also connected to the upper part of the main water tank through a first overflow pipe, and the upper part of the constant temperature water tank is also connected to the upper part of the makeup water tank through a second overflow pipe.

[0027] For example, the automatic cooking system provided in at least one embodiment of this disclosure further includes a controller, wherein the constant temperature water tank includes a temperature sensor, the temperature sensor is configured to monitor the water temperature in the constant temperature water tank, obtain a detected water temperature value, and feed the detected water temperature value back to the controller, the controller is configured to: control the waste heat regulating valve to open in response to the detected water temperature value being higher than a first temperature threshold.

[0028] For example, the automatic cooking system provided in at least one embodiment of this disclosure further includes a controller, wherein the controller is configured to: control the waste heat regulating valve to be in a closed state in response to a first production command; and control the waste heat regulating valve to be in an open state and then in a closed state in response to a second production command.

[0029] For example, the automatic cooking system provided in at least one embodiment of this disclosure further includes a flipping drive assembly, wherein the flipping drive assembly is configured to control the cooking pot to flip, a waste heat recovery pipe is provided on the constant temperature water tank, the outlet end of the waste heat recovery pipe is located below the water level of the constant temperature water tank, the inlet end of the waste heat recovery pipe is connected to the second pipeline, and the controller is further configured to: control the steam supply equipment to supply steam to the pot body in response to a cleaning command, and after the steam supply stops, control the waste heat regulating valve to be in a closed state so as to draw water from the constant temperature water tank to the pot body through the second pipeline and the steam discharge pipeline, and control the pot body to flip through the flipping drive assembly.121421336 A Turn to pour water.

[0030] For example, the automatic cooking system provided in at least one embodiment of the present disclosure further includes: a sauce delivery assembly, including a sauce storage device and a sauce nozzle connected to the sauce storage device, the sauce nozzle being controllable to open or close, wherein the steam generator is also connected to the sauce nozzle through a third pipeline, and a second valve is provided on the third pipeline.

[0031] For example, the automatic cooking system provided in at least one embodiment of the present disclosure further includes: a controller configured to, in response to a first production command, control the sauce nozzle to open to deliver sauce, and control the second valve to open to deliver steam to the sauce nozzle.

[0032] For example, in the automatic cooking system provided in at least one embodiment of the present disclosure, the sauce conveying assembly further includes a sauce nozzle posture adjustment device. The sauce nozzle posture adjustment device includes a first nozzle support and a first nozzle driving device. The sauce nozzle is rotatably connected to the first nozzle support via a first nozzle rotation shaft. The first nozzle driving device is configured to control the sauce nozzle to rotate relative to the first nozzle support to adjust the pitch state of the sauce nozzle.

[0033] For example, in the automatic cooking system provided in at least one embodiment of the present disclosure, at least one side of the sauce nozzle includes a sauce conveying pipe. The sauce conveying pipe is reused as at least a portion of the first nozzle rotation shaft. The sauce port of the sauce storage device is connected to the sauce conveying pipe.

[0034] For example, the automatic cooking system provided in at least one embodiment of this disclosure further includes: a soup material conveying assembly, including a soup material storage device and a soup material spout connected to the soup material storage device, the soup material spout being controllable to open or close, wherein the steam generator is also connected to the soup material spout via a fourth pipeline, the fourth pipeline being provided with a third valve, and the constant temperature water tank is also connected to the soup material spout via a fifth pipeline, the fifth pipeline being provided with a fourth valve.

[0035] For example, the automatic cooking system provided in at least one embodiment of this disclosure further includes: a controller configured to, in response to a second production command, control the opening of the soup material spout and the fourth valve to convey soup material and water in the constant temperature water tank, and control the opening of the third valve to deliver steam to the soup material spout.

[0036] For example, in the automatic cooking system provided in at least one embodiment of this disclosure, a booster pump is also provided on the fifth pipeline, and the controller is configured to, in response to the second production command, control the simultaneous opening and closing of the booster pump and the fourth valve.

[0037] For example, in the automatic cooking system provided in at least one embodiment of this disclosure, the soup material conveying assembly further includes a soup material nozzle posture adjustment device. The soup material nozzle posture adjustment device includes a second nozzle support and a second nozzle driving device. The soup material nozzle is rotatably connected to the second nozzle support via a second nozzle rotation shaft, and the second nozzle driving device...The configuration is to control the rotation of the soup spout relative to the second spout support to adjust the pitch state of the soup spout.

[0038] For example, in an automatic cooking system provided in at least one embodiment of the present disclosure, at least one side of the soup spout includes a soup delivery pipe, the soup delivery pipe is reused as at least a portion of the rotating shaft of the second spout, and the soup outlet of the soup storage device is connected to the soup delivery pipe.

[0039] At least one embodiment of this disclosure also provides a control method for an automatic steaming system, wherein the automatic steaming system includes the above-mentioned steaming pot, and the control method includes: responding to a first production command, controlling the pot body to rotate at a first angle to pour out the water between the pot body and the inner water tank, moving the container below the pot body, controlling the pot body to rotate at a second angle to pour the object and water in the inner water tank into the container, wherein the second angle is greater than the first angle; responding to a second production command, moving the container below the pot body, controlling the pot body to rotate at a second angle to pour the water between the pot body and the inner water tank, as well as the object and water in the inner water tank, into the container. Specification 4 / 28 pages 10 CN 121421336 A

[0040] For example, in the control method provided by at least one embodiment of this disclosure, the automatic steaming system is an automatic noodle cooking system, the first production command includes a noodle mixing production command, and the second production command includes a soup noodle production command.

[0041] Brief Description of the Drawings: In order to more clearly illustrate the technical solutions of the embodiments of this disclosure, the drawings of the embodiments will be briefly introduced below. Obviously, the drawings described below only involve some embodiments of this disclosure, and are not intended to limit this disclosure.

[0042] Figure 1 is a structural schematic diagram of a steaming pot provided in at least one embodiment of the present disclosure;

[0043] Figure 2A is a top view of a steaming pot provided in at least one embodiment of the present disclosure;

[0044] Figure 2B is another top view of a steaming pot provided in at least one embodiment of the present disclosure;

[0045] Figure 3A is a schematic diagram of the water distribution hole of the water distribution inner tank of a steaming pot provided in at least one embodiment of the present disclosure;

[0046] Figure 3B is another schematic diagram of the water distribution hole of the water distribution inner tank of a steaming pot provided in at least one embodiment of the present disclosure;

[0047] Figures 4-6 are schematic diagrams of a steaming pot provided in at least one embodiment of the present disclosure during operation;

[0048] Figure 7 is a schematic diagram of the steaming pot lid and pot body provided in at least one embodiment of the present disclosure;

[0049] Figure 8 is an exploded view of the steaming pot lid provided in at least one embodiment of the present disclosure;

[0050] Figure 9 is a schematic diagram of the nozzle assembly of the steaming pot lid provided in at least one embodiment of the present disclosure;

[0051] Figure 10 is a bottom view of a cooking pot lid provided in at least one embodiment of the present disclosure;

[0052] Figure 11A is a schematic diagram of a portion of the structure of the nozzle assembly of a cooking pot lid provided in at least one embodiment of the present disclosure;

[0053] Figures 11B and 11C are schematic diagrams of the flow paths of fluids injected from multiple second nozzles of the nozzle assembly of the cooking pot lid provided in at least one embodiment of the present disclosure;

[0054] Figure 12 is a structural schematic diagram of the automatic cooking system provided in at least one embodiment of the present disclosure;

[0055] Figure 13 is a structural schematic diagram of the pot lid drive mechanism of the automatic cooking system provided in at least one embodiment of the present disclosure;

[0056] Figure 14 is a partially enlarged schematic diagram of the safety lock and safety locking positioner of the pot lid drive mechanism of the automatic cooking system provided in at least one embodiment of the present disclosure;

[0057] Figure 15 is a partial structural schematic diagram of the safety lock and safety locking positioner of the pot lid drive mechanism of the automatic cooking system provided in at least one embodiment of the present disclosure;

[0058] Figure 16 is a structural schematic diagram of the base mounting plate of the pot lid drive mechanism of the automatic cooking system provided in at least one embodiment of the present disclosure;

[0059] Figure 17 is a top view of a partial structure of the automatic cooking system provided in at least one embodiment of the present disclosure;

[0060] Figure 18 is a side view of a partial structure of the automatic cooking system provided in at least one embodiment of the present disclosure;

[0061] Figure 19 is a top view of the automatic cooking system provided in at least one embodiment of the present disclosure, showing the tilting drive assembly and the cooking pot in cooperation;

[0062] Figure 20 is a side view of the automatic cooking system provided in at least one embodiment of the present disclosure, showing the tilting drive assembly and the cooking pot in cooperation;

[0063] Figure 21 is a structural schematic diagram of the horizontal positioner of the automatic cooking system provided in at least one embodiment of the present disclosure;

[0064] Figure 22 is a structural schematic diagram of the seasoning conveying assembly of the automatic cooking system provided in at least one embodiment of the present disclosure;

[0065] Figure 23 is a side view of the sauce nozzle posture adjustment device / soup nozzle posture adjustment device of the seasoning conveying assembly of the automatic cooking system provided in at least one embodiment of the present disclosure;

[0066] Figure 24 is a top view of the sauce nozzle posture adjustment device / soup nozzle posture adjustment device of the seasoning conveying assembly of the automatic cooking system provided in at least one embodiment of the present disclosure; and specification page 5 / 28, CN 121421336 A

[0067] Figure 25 is a diagram showing the state of the cooking pot body and the inner water tank of the steaming pot provided in at least one embodiment of this disclosure during operation. Detailed Description

[0068] To make the objectives, technical solutions, and advantages of the embodiments of this disclosure clearer, the technical solutions of the embodiments of this disclosure will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this disclosure, not all embodiments. Based on the described embodiments of this disclosure, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this disclosure.

[0069] Unless otherwise defined, the technical or scientific terms used in this disclosure should be those within the scope of the art to which this disclosure pertains.The terms "first," "second," and similar words as used in this disclosure do not indicate any order, quantity, or importance, but are merely used to distinguish different components. Words such as "including" or "contains" mean that the element or object preceding the word covers the element or object listed after the word and its equivalents, without excluding other elements or objects. Words such as "connected" or "linked" are not limited to physical or mechanical connections, but can include electrical connections, whether direct or indirect. Terms such as "upper," "lower," "left," and "right" are used only to indicate relative positional relationships, and these relative positional relationships may change accordingly when the absolute position of the described objects changes.

[0070] As mentioned above, in the catering industry, boiling is commonly used to thaw and reheat frozen noodles. There are also automated or semi-automatic devices using robotic arms to cook and retrieve noodles. However, this method requires a large space and frequent water changes to prevent boiling over. It also requires manual cleaning, which is labor-intensive. Furthermore, boiling cannot directly process seasoned noodles with toppings, making it impossible to prepare mixed noodles or other similar foods.

[0071] In response, at least one embodiment of this disclosure provides a steaming pot, which includes a pot body and a water-distributing inner liner. The pot body includes a first limiting member located on the inner wall of the pot body. The water-distributing inner liner is rotatably disposed within the pot body and includes a water-distributing hole and a second limiting member. The water-distributing hole is located at the bottom of the water-distributing inner liner to allow fluid flow between the inner liner and the pot body. The second limiting member is located on the outer wall of the water-distributing inner liner. The second limiting member cooperates with the first limiting member to limit the maximum rotation angle of the water-distributing inner liner relative to the pot body in at least one rotational direction, thereby enabling water distribution.

[0072] The steamer provided in this embodiment can use steam to complete the automatic defrosting and heating process of frozen foods, such as frozen noodles, which can solve the corresponding problems of boiling; by controlling the flipping action of the pot body with the water-dividing inner liner through the program, for example, controlling the relative rotation angle between the water-dividing inner liner and the pot body, the purpose of keeping water in the soup and removing water from the noodles can be achieved; at the same time, a certain amount of water can be retained in the water-dividing inner liner to achieve food lubrication, which is conducive to the complete pouring out of the food; in some embodiments, the steamer can be used with an automatic soup and sauce injection system to realize the use of the same steamer to freely switch between making relatively moist foods such as soup noodles and relatively dry foods such as noodles, so as to meet different user needs.

[0073] At least one embodiment of this disclosure provides a steamer lid, which includes a lid body and a nozzle assembly. The nozzle assembly is disposed in the middle part of the inner side of the lid body and includes a guide plate and a nozzle. The nozzle includes a first nozzle and a plurality of second nozzles, wherein the first nozzle is configured to spray fluid in a direction away from the guide plate, and the plurality of second nozzles are configured to spray fluid in a direction away from the guide plate.Fluid is sprayed towards the guide plate so that the guide plate can guide the fluid sprayed from the multiple second nozzles to the inner wall of the lid.

[0074] The steamer lid provided in this embodiment can realize the steaming function of food by using the fluid sprayed from the first nozzle. At the same time, it can realize the self-cleaning function of the steamer lid and the pot body by using multiple second nozzles. With the setting of the guide plate, the fluid sprayed from the multiple second nozzles can flow fully to the inner wall of the entire steamer lid and flow along the steamer lid to the inner wall of the pot body, thereby realizing the all-round self-cleaning function, improving cleaning efficiency and saving labor.

[0075] At least one embodiment of this disclosure provides an automatic cooking system, which includes the above-mentioned cooking pot, the above-mentioned cooking pot lid, and the pot lid driving mechanism. The cooking pot lid includes a steam conveying pipeline and a steam discharge pipeline. The pot lid driving mechanism includes a lifting rod base, a lifting rod, and a safety lock. The lifting rod is configured to be raised and lowered in a controlled manner relative to the lifting rod base. The end of the lifting rod away from the lifting rod base is configured to install the cooking pot lid. A safety locking device is provided in the middle of the lifting rod. The safety lock is connected to the lifting rod base and is configured to cooperate with the safety locking device when the lifting rod is driven into position to limit the position of the lifting rod.

[0076] The automatic steaming system provided in this embodiment can realize the entire process of automatically steaming food through program control, realizing an "unmanned restaurant"; the design of the steaming pot can simultaneously realize the preparation of different food forms such as relatively moist food, such as soup noodles and relatively dry food, such as mixed noodles; the design of the steaming pot lid can realize the automatic cleaning function, so as to achieve continuous and stable food safety and hygiene requirements in a closed space; the pot lid drive mechanism can open or close the pot body in a controlled manner at an appropriate time; and during the steaming process, through the cooperation of the safety lock and the safety locking positioner, the steaming pot lid is tightly closed to prevent the pot body from having adverse problems such as steam leakage under the steaming pressure, thereby improving the steam utilization rate and the safety of the automatic steaming system.

[0077] At least one embodiment of this disclosure provides a control method for an automatic steaming system. The automatic steaming system includes the aforementioned steaming pot. The control method includes: responding to a first production command, controlling the pot body to rotate at a first angle to pour out the water between the pot body and the inner liner; moving a container below the pot body; and controlling the pot body to rotate at a second angle to pour the object and water in the inner liner into the container, wherein the second angle is greater than the first angle; responding to a second production command, moving the container below the pot body; and controlling the pot body to rotate at a second angle to pour the water between the pot body and the inner liner, as well as the object and water in the inner liner, into the container.

[0078] The control method for the automatic steaming system provided in the embodiments of this disclosure can realize different control operations according to different control commands, thereby providing different types of food, such as relatively moist foods like soup noodles and relatively dry foods like...For example, when making relatively dry foods such as noodles, by controlling the pot body to rotate at a first angle, the inner liner of the steaming pot rotates relative to the pot body, which can pour out excess water generated during the steaming process, while only a small amount of water remains in the inner liner of the steaming pot, so as to lubricate the food, and thus help to completely pour out the food when the pot body is controlled to rotate at a second angle; when making wet foods such as soup noodles, by controlling the pot body to rotate directly at a second angle, the food and water can be poured out together; thus, the automatic steaming system can control the production of different types of food to meet different user needs.

[0079] The following describes the steaming pot, steaming pot lid, automatic steaming system and control method provided by the embodiments of this disclosure through several specific embodiments.

[0080] At least one embodiment of this disclosure provides a steaming pot. Figure 1 shows a schematic diagram of the structure of the steaming pot, Figure 2A shows a top view of the steaming pot, Figure 3A shows a schematic diagram of the water distribution hole of the inner liner of the steaming pot, and Figures 4-6 show schematic diagrams of the steaming pot in operation. As shown in Figures 1-4, the cooking pot includes a pot body 5-2 and a water-dividing inner liner 5-3. The pot body 5-2 includes a first limiting member 5-3-1 located on the inner wall of the pot body 5-2. The water-dividing inner liner 5-3 is rotatably disposed inside the pot body 5-2. The rotation axis of the water-dividing inner liner 5-3 relative to the pot body 5-2 is a rotation axis 5-5. The water-dividing inner liner 5-3 includes a water-dividing hole 5-4 and a second limiting member 5-3-2. The water-dividing hole 5-4 is located at the bottom of the water-dividing inner liner 5-3 to allow fluid to flow between the water-dividing inner liner 5-3 and the pot body 5-2. The second limiting member 5-3-2 is located on the outer wall of the water-dividing inner liner 5-3. The second limiting member 5-3-2 cooperates with the first limiting member 5-3-1 to limit the maximum rotation angle R1 of the water-dividing inner liner 5-3 relative to the pot body 5-2 in at least one rotation direction (refer to Figure 4) so ​​as to realize the water-dividing operation. Instruction manual 7 / 28 pages 13 CN 121421336 A

[0081] For example, in the embodiment of FIG4, the pot body 5-2 can be controlled to rotate clockwise. At this time, the maximum rotation angle of the inner liner 5-3 relative to the pot body 5-2 in the counterclockwise direction is R1; in other embodiments, the direction of controlled rotation of the pot body 5-2 can be opposite. At this time, the maximum rotation angle of the inner liner 5-3 relative to the pot body 5-2 in the clockwise direction is R1. Alternatively, the pot body 5-2 can be controlled to rotate in either the clockwise or counterclockwise direction, and the maximum rotation angle R1 is set in both directions. The embodiments of this disclosure do not limit this. In the following embodiments, the maximum rotation angle of the inner liner 5-3 relative to the pot body 5-2 in the counterclockwise direction is R1.

[0082] For example, this steamer can use steam to complete the automatic defrosting and heating process of frozen foods, such as noodles.This system addresses the issues related to boiling. During the steaming or boiling process, some water is generated due to steam and the thawing of frozen foods. When preparing relatively dry foods (such as noodles), this water needs to be drained. In this case, the program controls the rotation of the pot body 5-2 with the water-dividing inner tank 5-3. By controlling the relative rotation angle between the water-dividing inner tank 5-3 and the pot body 5-2, water can be retained in soups and removed from noodles, allowing different types of food to be prepared using a single device. At the same time, a certain amount of water can be retained in the water-dividing inner tank 5-3 to lubricate the food, facilitating its complete removal from the water-dividing inner tank 5-3.

[0083] For example, when preparing relatively dry foods (such as noodles), referring to Figure 4, the pot body 5-2 and the inner liner 5-3 are in their initial state, that is, in a state of equilibrium under gravity. The openings of both the pot body 5-2 and the inner liner 5-3 are facing upwards, and the steamer can complete the steaming process in this state. After steaming, when the pot body 5-2 is driven to rotate clockwise (as shown by the arrow in Figure 4), due to the limiting cooperation between the second limiting member 5-3-2 and the first limiting member 5-3-1, the maximum rotation angle of the inner liner 5-3 relative to the pot body 5-2 is R1. When the clockwise rotation angle of the pot body 5-2 is less than R1, due to gravity, the inner liner 5-3 is still in a state of equilibrium under gravity, with the opening facing upwards. When the clockwise rotation angle of the pot body 5-2 is equal to R1, the second limiting member 5-3-2 and the first limiting member 5-3-1... When the pot body 5-2 rotates clockwise at an angle greater than R1, the pot body 5-2 can drive the inner pot 5-3 to rotate through the second limiting member 5-3-2 and the first limiting member 5-3-1, as shown in Figure 5. At this time, the water between the inner pot 5-3 and the pot body 5-2 can be poured out, realizing the water separation operation. When the pot body 5-2 continues to rotate clockwise, as shown in Figure 6, the food and water in the inner pot 5-3 can be poured into the container 4-2, thereby obtaining the steamed food and completing the steaming operation.

[0084] For example, when making relatively moist food (such as soup noodles), referring to Figure 6, the pot body 5-2 can be directly driven at a larger angle so that the food and water in the inner pot 5-3 and the pot body 5-2 can be poured into the container 4-2 together without having to pour water in the middle.

[0085] For example, in some embodiments, the maximum rotation angle R1 is less than 60 degrees. For example, the range of the maximum rotation angle R1 is 15 degrees to 45 degrees, such as 15 degrees, 20 degrees, 25 degrees, 30 degrees, 35 degrees, 40 degrees, or 45 degrees. Therefore, the water distribution operation and the food pouring operation can be achieved by adjusting the rotation angle of the pot body 5-2.

[0086] For example, in some embodiments, referring to Figures 1 and 2A, at least a portion of the water-distributing inner liner 5-3 is in the shape of a first hemisphere.The first circular opening C1 is included, and the plane on which the first circular opening C1 is located is the first plane P1. The orthographic projection of the rotation axis 5-5 of the inner liner 5-3 relative to the pot body 5-2 on the first plane P1 is the first orthographic projection X1, which passes through the center O of the first circular opening C1.

[0087] It should be noted that the rotation axis 5-5 can be a physical or virtual rotation axis. For example, in some examples, as shown in FIG2A, the rotation axis 5-5 is realized by a pair of rotating connectors R0 provided on the inner liner 5-3 and the pot body 5-2. For example, the rotating connectors R0 can be a rotation axis that connects the inner liner 5-3 and the pot body 5-2. For example, in other examples, the rotation axis 5-5 can also be a rotation axis that extends integrally on opposite sides of the pot body 5-2. The embodiments of this disclosure do not specifically limit this.

[0088] For example, in some embodiments, in order to achieve a better water distribution effect, as shown in FIG2A, the water distribution hole 5-4 includes multiple first water distribution holes 5-4-1. The orthographic projection of the multiple first water distribution holes 5-4-1 on the first plane P1 is located on the first circle L3, and the center of the first circle L3 overlaps with the center O of the first circular opening C1. At this time, in the initial state of FIG1, the multiple first water distribution holes 5-4-1 are at the same height. For example, referring to FIG4, the multiple first water distribution holes 5-4-1 are also located on the same circle on the water distribution inner tank 5-3. The orthographic projection of this circle on the first plane P1 is the aforementioned first circle L3, which is also labeled as L3. L3 defines a set water level, such as the quantitative water distribution water level of the water distribution inner tank 5-3, so as to realize the quantitative water distribution function of the water distribution inner tank 5-3.

[0089] For example, in some embodiments, as shown in Figures 2A and 3A, the plurality of first water distribution holes 5-4-1 include a first component water hole G1 and a second component water hole G2, the first component water hole G1 and the second component water hole G2 being symmetrical in their orthographic projections on the first plane P1; for example, as shown in Figure 3A, the orthographic projections of the first component water hole G1 and the second component water hole G2 on the first plane P1 are symmetrical about the first orthographic projection X1, and also about the axis X3 (which passes through the center O, see Figure 2A) perpendicular to the first orthographic projection X1, and also about the center O. Thus, the fluid flow on both sides of the rotating shaft 5-5 can be balanced.

[0090] For example, as shown in Figure 3A, the orthographic projections of the first component water hole G1 and the second component water hole G2 on the first plane P1 are close to the first orthographic projection X1. At this time, the distance between the orthographic projections of the first component water hole G1 and the second component water hole G2 on the first plane P1 and the first orthographic projection X1 is less than the distance between the orthographic projections of the first component water hole G1 and the second component water hole G2 on the first plane P1 and the axis X3 (refer to Figure 2A). X3 is an axis on the first plane P1 that passes through the center O and is perpendicular to the first orthographic projection X1.Therefore, during the water distribution process, water in the inner tank 5-3 can be prevented from flowing out through the multiple first water distribution holes 5-4-1 as much as possible, so as to avoid water loss in the inner tank 5-3.

[0091] For example, in some embodiments, as shown in FIG3A, the multiple first water distribution holes 5-4-1 may also include a third component water distribution hole G3. The orthographic projection of the third component water distribution hole G3 on the first plane P1 and the orthographic projection of the first limiting member 5-3-1 on the first plane P1 are located on the same side of the first orthographic projection X1, for example, on the left side in FIG2A. The orthographic projection of the third component water distribution hole G3 on the first plane P1 is located between the orthographic projection of the first limiting member 5-3-1 on the first plane P1 and the orthographic projection of the first component water distribution hole G1 and the second component water distribution hole G2 as a whole on the first plane P1. For example, the shaft X3 passes through the third component water distribution hole G3.

[0092] For example, as shown in FIG2A, the arrangement direction of the plurality of first water distribution holes 5-4-1 included in the first component water hole G1 / second component water hole G2 is parallel to the axis X3 (that is, along the horizontal direction in FIG2A), and the arrangement direction of the plurality of first water distribution holes 5-4-1 included in the third component water hole G3 is parallel to the first orthographic projection X1 (that is, along the vertical direction in FIG2A).

[0093] Thus, the third component water hole G3 can further promote fluid flow, for example, promote fluid balance inside and outside the water distribution liner 5-3; and during the water distribution operation, since the third component water hole G3 and the first limiting member 5-3-1 are set on the same side of the rotating shaft 5-5, the water in the water distribution liner 5-3 will not flow out through the third component water hole G3 during the water distribution process.

[0094] For example, in some embodiments, the inner tank 5-3 further includes a water regulating hole 5-4-2, the orthographic projection of which on the first plane P1 is located between the first circle L3 and the first circular opening C1. That is, in the initial state of FIG1, the height of the water regulating hole 5-4-2 is greater than the height of the first water dividing hole 5-4-1. Thus, when there is too much water in the inner tank 5-3, the water regulating hole 5-4-2 can be used to adjust the amount of water in the inner tank 5-3, so that during the water dividing process, the excess water in the inner tank 5-3 can flow out through the water regulating hole 5-4-2 to achieve quantitative water dividing.

[0095] For example, in some embodiments, as shown in FIG3A, the water regulating hole 5-4-2 includes a plurality of first water regulating holes, which are located on the second circle L4 on the inner tank 5-3. The diameter of the second circle L4 is the same as the diameter of the first circle L3, and is shown as D2 in FIG3A. The orthographic projection of the first water-grouping hole G1 on the first plane P1 lies on the first straight line Y1, which is perpendicular to the first orthographic projection X1. The orthographic projection of the second water-grouping hole G2 on the first plane P1 lies on the second straight line Y2, which is perpendicular to the first orthographic projection X1. The orthographic projections of the plurality of first water-adjusting holes on the first plane P1 lie on either the first straight line Y1 or the second straight line Y2.

[0096] For example, in some embodiments, as shown in FIG3A, the plurality of first water regulating holes include a first set of water regulating holes G4 and a second set of water regulating holes G5. For example, the first set of water regulating holes G4 and the second set of water regulating holes G5 are symmetrical. The orthographic projection of the first set of water regulating holes G4 on the first plane P1 and the orthographic projection of the first set of water regulating holes G1 on the first plane P1 are located on the same first straight line Y1. The orthographic projection of the second set of water regulating holes G5 on the first plane P1 and the orthographic projection of the second set of water regulating holes G2 on the first plane P1 are located on the same second straight line Y2. Thus, during the water distribution process, water exceeding the water level defined by circle L3 (refer to FIG4) can be further discharged from the water regulating hole 5-4-2 to achieve quantitative water distribution in the water distribution inner tank 5-3.

[0097] For example, in some embodiments, as shown in Figures 2A and 3A, the arrangement of the first set of water adjustment holes G4 and the second set of water adjustment holes G5 is basically the same as the arrangement of the first set of water adjustment holes G1 and the second set of water adjustment holes G2. For example, the first set of water adjustment holes G4 and the second set of water adjustment holes G5 are symmetrical with respect to axis X2, which passes through the center of the second circle L4 and is parallel to the rotation axis 5-5. At this time, the orthographic projection of axis X2 on the first plane P1 is parallel to the first orthographic projection of the rotation axis 5-5. This is beneficial to improving the quantitative water distribution effect of the inner liner 5-3.

[0098] For example, referring to Figures 1, 2A, and 3A, the orthographic projection of water adjustment hole 5-4-2 on the first plane P1 and the orthographic projection of the first limiting member 5-3-1 on the first plane P1 are located on opposite sides of the first orthographic projection X1. Therefore, referring to Figures 5 and 6, by controlling the pot body 5-2 to rotate clockwise at different angles, the purpose of quantitative water distribution and food pouring can be achieved respectively, making the operation simpler.

[0099] For example, in some embodiments, referring to Figures 1 and 2A, the difference between the angle RX formed by the line connecting the geometric center O1 of the plurality of first water adjusting holes and the center of the rotation axis 5-5 and the first plane P1 and the maximum rotation angle R1 is no greater than 10% of the maximum rotation angle R1, so as to facilitate quantitative water distribution operation. For example, in some examples, the angle RX and the maximum rotation angle R1 can be substantially the same. In this case, referring to Figure 1, the first limiting member 5-3-1 and the water adjusting hole 5-4-2 can be at substantially the same height, or the height difference is not large, so as to facilitate water distribution operation.

[0100] For example, in some embodiments, as shown in FIG3A, the center of the circle containing the water distribution hole 5-4 and the center of the circle containing the water regulating hole 5-4-2 (the second circle L4) are separated by an arc distance on the inner wall of the water distribution inner tank 5-3 (refer to FIG1, the arc distance between the water distribution inner tank 5-3 and the axis X5 and axis X4), and the length of the arc is D1, D1=(90°-R1)*πr / 180°, where r is the water distribution inner tank.The radius of the inner wall of the inner pot 5-3. The aforementioned axis X4 is along the direction of gravity, and axis X5 is the axis containing the line connecting the center of the rotating axis 5-5 and the geometric center O1 of the plurality of first water adjusting holes (refer to 5-4-2).

[0101] For example, in some other embodiments, the water dividing hole 5-4 and the water adjusting hole 5-4-2 may also adopt different designs, and the water dividing and pouring operations can still be realized.

[0102] For example, in some examples, the water dividing hole 5-4 may only include the first group water dividing hole G1 and the second group water dividing hole G2, without including the third group water dividing hole G3; for example, in some embodiments, the water adjusting hole 5-4-2 may also be set on the same side of the rotating axis as the first limiting member 5-3-1. In this case, the water dividing and pouring operations can be realized by adjusting the rotation direction of the pot body 5-2.

[0103] For example, in some other embodiments, referring to Figures 2B and 3B, the orthographic projection of the water regulating hole 5-4-2 on the first plane P1 and the orthographic projection of the first limiting member 5-3-1 on the first plane P1 are located on the same side of the first orthographic projection X1, shown as the left side in Figure 2B, and the orthographic projection of the water regulating hole 5-4-2 on the first plane P1 is located between the orthographic projection of the first limiting member 5-3-1 on the first plane P1 and the orthographic projection of the first circle L3 on the first plane P1. In this case, in the initial state of Figure 1, the height of the water regulating hole 5-4-2 is greater than the height of the first water dividing hole 5-4-1. Therefore, when there is too much water in the inner tank 5-3, the regulating hole 5-4-2 can further promote fluid flow, such as promoting fluid balance inside and outside the inner tank 5-3, or controlling the amount of water in the inner tank 5-3; and during the water distribution operation, since the regulating hole 5-4-2 and the first limiting member 5-3-1 are located on the same side of the rotating shaft 5-5, the water in the inner tank 5-3 will not flow out through the regulating hole 5-4-2 during the water distribution process.

[0104] For example, referring to FIG3B, the plurality of first water distribution holes 5-4-1 include a first component water distribution hole G1 and a second component water distribution hole G2. The first component water distribution hole G1 and the second component water distribution hole G2 are symmetrical in their orthographic projections on the first plane P1, and the orthographic projections of the first component water distribution hole G1 and the second component water distribution hole G2 on the first plane P1 are close to the first orthographic projection X1. Instruction manual, page 10 / 28, 16 CN 121421336 A

[0105] For example, in some embodiments, as shown in Figure 4, the water level before the end of noodle cooking in the steamer is L1, and the water level after the end of noodle cooking is L2. Due to the influence of steam pressure during the cooking process, the water in the inner liner 5-3 is discharged into the pot body 5-2 along the water distribution hole, so the water level L2 is lower than the water level L1. The water level L2 is the water level when the inner and outer parts of the inner liner 5-3 are in equilibrium after the cooking is completed. For example, when the water level L2 is high, the water level can be adjusted using the water adjustment hole 5-4-2, for example, adjusting the water level to circle L3, so as to achieve the function of quantitative water distribution in the inner liner 5-3.

[0106] For example, in the embodiments of Figures 2A and 3A, referring to Figure 5, when the pot body 5-2 is rotated clockwise by, for example, a flipping drive mechanism 5-7 (described in detail later), the inner liner 5-3 rotates relative to the pot body 5-2 at an angle equal to the maximum rotation angle R1. At this point, the first limiting member 5-3-1 contacts the second limiting member 5-3-2. As the pot body 5-2 continues to be flipped... The opening of the inner liner 5-3 and the opening of the pot body 5-2 form an inclination angle R2. At this time, when the water level L2 is high, for example, higher than L3, the water regulating hole 5-4-2 can continue to discharge the excess water in the inner liner 5-3 until the water level is at L3, thus achieving quantitative water distribution. For example, when the pot body 5-2 is in the pouring posture, the excess water in the inner liner 5-3 that is higher than L3 is discharged. Since the amount of condensate is different for different steam action times, the controller can use the algorithm in the program to give the pouring time corresponding to different steam action times, so that the water in the inner liner 5-3 is always at or below a quantitative value. Subsequently, when the pot body 5-2 is flipped again, the food and water in the inner liner 5-3 are poured out, as shown in Figure 6.

[0107] For example, for the embodiments of FIG2B and FIG3B, referring to FIG2B, the inner wall of the pot body 5-2 may further include a third limiting member 5-3-3, and the outer wall of the water-dividing inner liner 5-3 may further include a fourth limiting member 5-3-4. The fourth limiting member 5-3-4 is opposite to the second limiting member 5-3-2. The third limiting member 5-3-3 and the fourth limiting member 5-3-4 cooperate to control the water-dividing inner liner 5-3 to rotate synchronously with the pot body 5-2 when the pot body 5-2 rotates counterclockwise. For example, when the amount of condensation during the cooking process is constant, such as when cooking frozen foods of the same size (e.g., frozen noodles of the same quantity), and the amount of condensation formed in the cooking pot is constant, when the water level L2 is high, the pot body 5-2 can be controlled to rotate counterclockwise, for example, by rotating at a set angle and staying for a set time, to further drain excess water from the inner water-dividing tank 5-3 through multiple second water-dividing holes 5-4-2 until the water level equals L3, thereby achieving quantitative water distribution; then, the pot body 5-2 is controlled to rotate clockwise to pour out the water between the pot body 5-2 and the inner water-dividing tank 5-3, thereby achieving quantitative water distribution operation.

[0108] For example, in some embodiments, as shown in Figures 1 and 2, the pot body 5-2 is in the shape of a second hemisphere, including a second circular opening C2. The plane where the second circular opening C2 is located is the second plane P2. When the pot body 5-2 and the inner liner 5-3 are in their initial state, the first plane P1 is lower than the second plane P2. Thus, the inner liner 5-3 is completely contained inside the pot body 5-2, which facilitates the subsequent complete sealing of the cooking pot lid with the pot body 5-2.

[0109] For example, in some embodiments, the center of the inner liner 5-3 overlaps with the center of the sphere of the pot body 5-2, which is the center OO in Figure 1.The distance between the inner liner 5-3 and the pot body 5-2 is basically the same everywhere, which is conducive to the uniform flow of fluid between the inner liner 5-3 and the pot body 5-2, and to achieve the purpose of water distribution and pouring.

[0110] For example, in some embodiments, as shown in FIG1, the plane where the center OO of the sphere is located is the third plane P3, the third plane P3 is parallel to the first plane P1 and the second plane P2, and the side wall between the first circular opening C1 of the inner liner 5-3 and the third plane P3 is a vertically extending side wall. At this time, the bottom of the inner liner 5-3 is the first hemisphere as described above, and the top of the inner liner 5-3 extends in a straight line. For example, the side wall between the second circular opening C2 of the pot body 5-2 and the third plane P3 is a vertically extending side wall. At this time, the bottom of the pot body 5-2 is the second hemisphere as described above, and the top of the pot body 5-2 extends in a straight line. Thus, the inner liner 5-3 and the pot body 5-2 each include a side wall that extends in a straight line at one end, so as to facilitate the sealing of the cooking pot and the cooking pot lid, and to increase the capacity of the cooking pot.

[0111] At least one embodiment of this disclosure also provides a steaming pot lid. FIG7 shows a schematic diagram of the steaming pot lid covering the pot body. FIG8 shows an exploded view of the steaming pot lid. FIG9 shows a schematic diagram of the nozzle assembly of the steaming pot lid. FIG10 shows a bottom view of the steaming pot lid on page 11 / 28 of the specification, 17 CN 121421336 A. As shown in Figures 7-10, the steamer lid includes a lid body 6-4 and a nozzle assembly 6-2. The nozzle assembly 6-2 is located in the middle part of the inner side of the lid body 6-4 (that is, the side facing the pot body 6-1). As shown in Figure 9, the nozzle assembly 6-2 includes a guide plate 6-2-1 and a nozzle A. The nozzle A includes a first nozzle 6-2-3 and a plurality of second nozzles 6-2-2. The first nozzle 6-2-3 is configured to spray fluid 5-10 (refer to Figure 1) in a direction away from the guide plate 6-2-1, that is, to spray fluid, such as steam, toward the pot body 6-1 for steaming food. The plurality of second nozzles 6-2-2 are configured to spray fluid at least in a direction toward the guide plate 6-2-1, so that the guide plate 6-2-1 can guide the fluid sprayed by the plurality of second nozzles 6-2-2 to the inner wall of the lid body 6-4 for steam purging and to achieve a self-cleaning effect.

[0112] For example, in some embodiments, referring to FIG11A, the angle R22 between the axial direction of the first nozzle 6-2-3 and the axial direction of the plurality of second nozzles 6-2-2 ranges from 30 degrees to 60 degrees, such as 30 degrees, 40 degrees, 50 degrees, or 60 degrees. Thus, the plurality of second nozzles 6-2-2 can spray fluid obliquely upwards, for example, spraying the fluid onto the surface of the guide plate 6-2-1, and guiding it through the guide plate 6-2-1 to the inner wall of the cover 6-4, and flowing along the inner wall of the cover 6-4 into the pot body 6-1, thereby achieving self-cleaning of the pot lid and pot body during or after steaming or cooking food.

[0113] Therefore, the steamer lid can utilize the fluid sprayed from the first nozzle 6-2-3 to achieve the steaming function of food, while utilizing multiple second nozzles 6-2-2 to achieve the self-cleaning function of the steamer lid and the pot body; through the setting of the guide plate 6-2-1, the fluid sprayed from the multiple second nozzles 6-2-2 can flow fully to the inner wall of the entire steamer lid, and flow along the steamer lid to the inner wall of the pot body 5-2, thereby achieving an all-round self-cleaning function, improving cleaning efficiency, and saving labor.

[0114] For example, in some embodiments, as shown in FIG9, the guide plate 6-2-1 includes a conical guide surface S0 protruding from the center to one side of the nozzle A, and the conical guide surface S0 is configured to guide the fluid sprayed from the multiple second nozzles 6-2-2 to the inner wall of the lid body 6-4. For example, in some embodiments, in conjunction with FIG7 and FIG9, the lid body 6-4 and the guide plate 6-2-1 are spaced apart to form a fluid buffer area 6-10.

[0115] For example, Figures 11B and 11C show schematic diagrams of the flow path of fluid ejected by multiple second nozzles 6-2-2. As shown in Figures 11B and 11C, multiple second nozzles 6-2-2 discharge multiple streams of steam S1 that diffuse in a conical shape (the figures show the steam streams S1 discharged by two adjacent second nozzles 6-2-2a and 6-2-2b). After the steam stream S1 impacts the conical guide surface S0 of the guide plate 6-2-1, it forms a fan-shaped steam stream S2. The multiple evenly distributed fan-shaped steam streams S2 converge at the edge of the conical guide surface S0 of the guide plate 6-2-1 to form a complete circular "steam stream", which covers the inlet 6-9-1 of the fluid buffer area 6-10 located at the rear end of the guide plate 6-2-1 (refer to Figures 7 and 10) and extends to the entire inner wall surface of the pot lid to form a continuous purging steam stream, so as to effectively achieve a self-cleaning effect.

[0116] For example, in some embodiments, the ratio of the sum of the opening areas of the plurality of second nozzles 6-2-2 to the opening area of ​​the first nozzle 6-2-3 is (0.2~0.5):1, such as 0.2:1, 0.3:1, 0.4:1, or 0.5:1, etc. Thus, more steam is configured to be ejected from the first nozzle 6-2-3 for heating food, and some steam is configured to be ejected from the plurality of second nozzles 6-2-2 to achieve a self-cleaning effect.

[0117] For example, the sum of the opening areas of the plurality of second nozzles 6-2-2 to the opening areas of the first nozzle 6-2-3 is 2.0 mm²~4.75 mm², such as 2.5 mm², 3.0 mm², 3.5 mm², 4.0 mm², 4.5 mm², or 4.75 mm², etc. Thus, the nozzle assembly can provide appropriate steam volume and steam pressure.

[0118] For example, in some embodiments, the dynamic absolute pressure within the pot body 6-1 is 0.1~0.15 MPa.

[0119] For example, in some embodiments, the number of multiple second nozzles 6-2-2 is 3 to 6, such as 3, 4, 5 or 6, etc., and the multiple second nozzles 6-2-2 are evenly distributed to improve the uniformity of steam flow.

[0120] For example, in some embodiments, as shown in FIG9, the nozzle assembly 6-2 further includes a nozzle connection part A3 disposed between the nozzle A and the guide plate 6-2-1. The nozzle connection part A3 is a first cone shape protruding from the center in a direction away from the guide plate 6-2-1. The nozzle A includes a first part A1 and a second part A2. The second part A2 is located between the first part A1 and the nozzle connection part A3. The second part A2 is a second cone shape protruding from the center in a direction towards the guide plate 6-2-1. The first cone and the second cone form a V-groove 6-2-6. Multiple second nozzles 6-2-2 are opened on the surface of the second cone (i.e. the second part A2).

[0121] For example, the first part A1 is hemispherical or conical, the first nozzle 6-2-3 is opened at the center of the hemispherical or conical shape and faces downward, the second part A2 is conical, the first part A3 is conical, and the V-shaped groove 6-2-6 formed between the first and second parts can also play a role in backflow, so that the fluid sprayed by the multiple second nozzles 6-2-2 flows obliquely upward and evenly to the guide plate 6-2-1 and is guided by the guide plate 6-2-1.

[0122] For example, in some embodiments, as shown in FIG8, the cover 6-4 includes a hollow connecting part 6-4-1 and a first mounting assembly 6-5 detachably connected to the hollow connecting part 6-4-1. The nozzle assembly 2 can be installed on the first mounting assembly 6-5 and is disposed on the inner side of the cover 6-4 through the hollow connecting part 6-4-1. The aforementioned fluid buffer area 6-10 is formed between the hollow connecting part 6-4-1 and the guide plate 6-2-1. The first mounting assembly 6-5 includes a steam conveying pipe 6-7 and a steam discharge pipe 6-8. After the nozzle assembly 6-2 is connected to the first mounting assembly 6-5, the nozzle A is connected to the steam conveying pipe 6-7 to spray the fluid, such as steam, delivered from the steam conveying pipe 6-7.

[0123] For example, in a conventional steam cooker, a small amount of food debris, such as noodle debris, will be blown up and stick to the lid during the steaming process. A steam nozzle with only one steam outlet cannot achieve self-cleaning and needs to be manually cleaned regularly. Steam heads with lid-blowing function can improve the above problems, but a small number of steam holes used for blowing the lid will result in blind spots in the steam flow, while a large number, or even a ring shape, will cause a large amount of inefficient steam that does not directly act on the food heating to be discharged from the pot, increasing steam consumption; the use of rotating self-cleaning steam nozzles also has the problems of excessive steam consumption and high noise, making it difficult for small steam cooking devices that need continuous cooking to output steam stably.

[0124] In response, the nozzle assembly 6-2 with a guide plate 6-2-1 and multiple nozzles provided in this embodiment of the present disclosure provides a purge airflow using only a few nozzles. Combined with a pot lid 6-4 with a fluid buffer area 6-10, it effectively solves the aforementioned problems in conventional technologies, and is simple to manufacture with significant results.

[0125] For example, in some embodiments, the lid 6-4 can be a circular lid made of metal with a pot lid rolled edge 6-4-5 on its edge. A hollow connecting part 6-4-1 is formed by opening a hole at the center of the top outer side of the lid 6-4 in the opposite direction to the pot lid rolled edge 6-4-5. For example, a quick-connect chuck connector with a straight section can be welded as the hollow connecting part 6-4-1, and the quick-connect chuck connector is sealed by a sealing ring 6-9. The lid 6-4 can be sealed to the pot opening of the pot body 6-1 by a sealing ring 6-3 with a V-shaped cross-section installed inside the pot lid rolled edge 6-4-5.

[0126] For example, in some embodiments, the nozzle assembly 6-2 can be machined from a hexagonal metal rod, as shown in FIG9. The upper end of the guide plate 6-2-1 is provided with a hexagonal base 6-2-7, and the lower end is a hemispherical or conical end 6-2-4. A first nozzle 6-2-3 communicating with the internal axial cavity 6-2-5 is opened at the center of the end of the end 6-2-4 as a heating steam hole. The aforementioned V-groove 6-2-6 is opened between the end 6-2-4 and the hexagonal base 6-2-7 to form the second part A2 of the nozzle A and the nozzle connecting part A. 3. On the conical or annular inclined surface of the second part A2, 3-6 second nozzles 6-2-2 communicating with the internal axial cavity 6-2-5 are evenly opened as purging steam holes; a conical guide plate 6-2-1 with the conical surface on one side of the second nozzle 6-2-2 is inserted and welded into the middle position of the hexagonal base 6-2-7, and the axial extension line of the second nozzle 6-2-2 is located in the middle of the conical guide surface S0 of the guide plate 6-2-1.

[0127] For example, as shown in FIG9, the internal axial cavity 6-2-5 of the nozzle assembly 6-2 has an internal thread at the open end on one side of the hexagonal base 6-2-7, and the end of the steam conveying pipeline 6-7 has an external thread that mates with the internal thread, so that the nozzle assembly 6-2 can be installed on the steam conveying pipeline 6-7 by means of threaded connection to ensure a stable connection and airtightness.

[0128] For example, as shown in FIG8, the first mounting assembly 6-5 may include a steam head base, and a quick-installation flange blind plate 6-4-2 with the same specifications as the hollow connecting part 6-4-1 (e.g., quick-installation chuck connector) of the cooking pot lid is provided at the bottom of the steam head base. The steam conveying pipeline 6-7 passes through the steam head base and is fixed (e.g., welded) to the quick-installation flange blind plate 6-4-2, for example, located at the quick-installation...At the center of the flange blind plate 6-4-2, similarly, the steam exhaust pipe 6-8 passes through and is fixed (e.g., welded) to the quick-connect flange blind plate 6-4-2 and is located next to the steam delivery pipe 6-7. The steam inlet of the steam delivery pipe 6-7 is higher than the steam outlet of the steam exhaust pipe 6-8, and the steam outlet of the steam exhaust pipe 6-8 protrudes slightly from the lower surface of the quick-connect flange blind plate 6-4-2.

[0129] For example, as shown in Figure 8, a U-shaped connector 6-5-3 can be welded to the center of the side of the steam head base, and the opening of the U-shaped connector 6-5-3 is on the side. One end of the U-shaped connector is connected parallel to the quick-install flange blind plate 6-4-2. For example, a steam head base mounting plate 6-5-1 with four mounting holes can be welded. The steam conveying pipeline 6-7 and the steam discharge pipeline 6-8 are L-shaped. The air inlet of the steam conveying pipeline 6-7 and the steam outlet of the steam discharge pipeline 6-8 extend from the opening of the U-shaped connector 6-5-3 to connect to the corresponding pipelines respectively. The pipeline can be a flexible hose.

[0130] For example, as shown in Figure 8, the quick-install chuck connector of the hollow connecting part 6-4-1 and the quick-install flange blind plate 6-4-2 on the first mounting assembly 6-5 of the same specification can be fastened by the quick-install clamp 6-4-4 and sealed by the sealing ring 6-4-3. For example, the diameter of the guide plate 6-2-1 is smaller than the inner diameter of the quick-release chuck connector of the hollow connecting part 6-4-1 and is installed at the center of the hollow connecting part 6-4-1. When disassembling, the cover 6-4 can be easily removed after the quick-release clamp 6-4-4 is loosened. Similarly, when installing, the cover 6-4 and the nozzle assembly 6-2 can be easily installed after the quick-release clamp 6-4-4 is tightened, thereby enabling rapid assembly.

[0131] For example, after the cover 6-4 is assembled with the nozzle assembly 6-2, hollow connecting part 6-4-1, etc., as shown in FIG7, the upper plane of the guide plate 6-2-1 is slightly higher than the inner wall surface of the cover 6-4. Because the quick-release chuck connector of the hollow connecting part 6-4-1 has a straight pipe section, after being assembled with the cover 6-4, the steam inlet of the steam discharge pipe 6-8 is in this straight pipe, thus forming a fluid buffer area 6-10 that is much larger than the diameter of the steam discharge pipe 6-8. The fluid buffer area 6-10 can buffer the steam so that the steam can be smoothly discharged from the steam discharge pipe 6-8.

[0132] During the steaming process in the steamer, the steamer lid can be closed to the pot body 6-1 by the action of the lid driving mechanism (described later), and sealed by the sealing ring 6-3 installed on the lid body 6-4, as shown in Figure 8. The lid body 6-4 is provided with a sealing ring fixing hole 6-3-1 to fix the sealing ring 6-3, or the lid body 6-4 has a built-in sealing ring fixing bracket, such as a steel ring, to fix the sealing ring 6-3. For example, as shown in Figure 7, the steam flow discharged from the first nozzle 6-2-3 acts on the cooling bottom of the pot body 6-1.Frozen food F, such as frozen noodles, will have its steam streams from multiple second nozzles 6-2-2 impacting the conical slope of the guide plate 6-2-1, forming fan-shaped steam streams that diffuse evenly outwards along the conical slope. These multiple fan-shaped steam streams, after impacting the guide plate 6-2-1, converge to form a complete "circular steam stream" that diffuses outwards and covers the fluid buffer area 6-10. Because the upper plane of the guide plate 6-2-1 is higher than the inner surface of the cover 6-4, the circular steam stream diffused from the guide plate 6-2-1 will... The continuous blowing of steam effectively prevents food debris from sticking to the inner surface of the lid 6-4. At the same time, the inlet 6-9-1 of the fluid buffer area 6-10 surrounding the guide plate 6-2-1 and the relatively large fluid buffer area 6-10 reduce the steam velocity in the fluid buffer area 6-10 to a certain extent. Furthermore, since the outlet of the steam exhaust pipe 6-8 protrudes slightly from the surface of the quick-install flange blind plate 6-4-2, the risk of food debris being sucked into the connecting pipe of the steam exhaust pipe 6-8 and ultimately contaminating the water in the constant temperature water tank 2 (described later) can be further reduced.

[0133] It can be seen that the cooking pot lid provided in this embodiment of the present disclosure only uses a few second nozzles 6-2-2 as blowing steam holes to achieve the purpose of real-time self-cleaning of the cooking pot lid. The steam consumption is effectively controlled, and a small power steam generator can be used to continuously and stably provide steam, which meets the needs of continuous cooking. Compared with nozzles without a guide plate, this effectively avoids the problem of blind spots in the steam flow caused by a small number of nozzles.

[0134] For example, the cooking pot lid provided in this embodiment can be applied to any pot body 6-1, and can also be applied to the cooking pot provided in this embodiment. In use, the cooking pot lid can be controlled to be in the closed state when not in operation. High-temperature steam is sprayed into the closed pot body at regular intervals through program settings to clean and sterilize the inside of the pot body, and the condensate is automatically poured out after each cleaning, thereby achieving the purpose of self-cleaning of the cooking pot without manual cleaning and maintenance, so that the cooking pot always meets the requirements of food safety.

[0135] At least one embodiment of this disclosure also provides an automatic cooking system. FIG12 shows a structural schematic diagram of the automatic cooking system. As shown in FIG12, the automatic cooking system includes the above-mentioned cooking pot 5, the above-mentioned cooking pot lid 6, and the lid driving mechanism 6-6. FIG13 shows a structural schematic diagram of the lid driving mechanism 6-6. The cooking pot lid includes a steam conveying pipe 6-7 and a steam discharge pipe 6-8. The lid driving mechanism 6-6 includes a lifting rod base 6-6-3, a lifting rod 6-6-1, and a safety lock 6-11. The lifting rod 6-6-1 is configured to be raised and lowered in a controlled manner relative to the lifting rod base 6-6-3. The lifting rod 6-6-1 is located away from the lifting rod base.The end T1 of the seat 6-6-3 is configured to install the cooking pot lid. A safety locking device 6-12 is provided in the middle of the lifting rod 6-6-1. A safety lock 6-11 is connected to the lifting rod base 6-6-3 and is configured to cooperate with the safety locking device 6-12 when the lifting rod 6-6-1 is driven into place (i.e., when the cooking pot lid is closed), so as to limit the position of the lifting rod 6-6-1.

[0136] For example, the safety lock 6-11 cooperating with the safety locking device 6-12 can be: the safety lock 6-11 faces the safety locking device 6-12 so as to abut and limit the safety locking device 6-12 when the safety locking device 6-12 is moved by force; or, the safety lock 6-11 cooperating with the safety locking device 6-12 can be: the safety lock 6-11 contacts the safety locking device 6-12 so as to abut and limit the safety locking device 6-12 when the safety locking device 6-12 is moved by force.

[0137] Because the cooking pot 5 may shake during cooking due to air pressure and other reasons, a safety locking device 6-12 is designed in the middle of the lifting rod 6-6-1 and a safety lock 6-11 is designed on the lifting rod base 6-6-3. This can restrict the position of the lifting rod 6-6-1 when it is driven into place, that is, restrict the position of the cooking pot lid, so that the cooking pot lid always tightly covers the pot body to avoid steam leakage.

[0138] For example, as shown in FIG13, in some embodiments, the end T1 of the lifting rod 6-6-1 away from the lifting rod base 6-6-3 includes a second mounting assembly, for example, the second mounting assembly includes a first mounting plate 6-5-1 (e.g., which can be implemented as the steam head base mounting plate 6-5-1 described above) and a second mounting plate 6-5-2, for example, a steam head base lifting plate. One of the first mounting plate 6-5-1 and the second mounting plate 6-5-2 (e.g., the second mounting plate 6-5-2) is configured to connect the end T1, and the other (e.g., the first mounting plate 6-5-1) is configured to connect the cooker lid.

[0139] For example, as shown in Figure 13, a second mounting plate 6-5-2 can be welded to the bottom of the connecting end T1. The second mounting plate 6-5-2 has the same specifications as the first mounting plate 6-5-1. Multiple mounting holes are opened on the first mounting plate 6-5-1 and the second mounting plate 6-5-2 respectively. The first mounting plate 6-5-1 and the second mounting plate 6-5-2 are movably connected by multiple sets, for example, four sets of bolts and nuts smaller than the diameter of the mounting holes. That is, they are not tightly connected, and a certain gap is left between the first mounting plate 6-5-1 and the second mounting plate 6-5-2, so that the cooking pot lid fixedly installed on the first mounting plate 6-5-1 has a certain amount of free movement. When the cooking pot lid closes the pot body under the drive of the pot lid driving mechanism, the aforementioned movably connected first mounting plate 6-5-1 and second mounting plate 6-5-2 can correct the axial deviation between the cooking pot lid and the pot body by itself.The gap between the first mounting plate 6-5-1 and the second mounting plate 6-5-2 can automatically correct the horizontal deviation between the cooking pot lid and the pot body, so that the cooking pot lid can accurately cover the pot body.

[0140] For example, FIG14 shows a partially enlarged schematic diagram of a safety lock and a safety lock positioner. In some embodiments, as shown in FIG14, the safety lock 6-11 includes a mounting bracket 6-11-8, a drive unit 6-11-7, and a Z-shaped locking pin. The mounting bracket 6-11-8 is mounted on the lifting rod base 6-6-3. The drive unit 6-11-7 includes a controlled telescopic end 6-11-5. The Z-shaped locking pin includes a first straight section 6-11-4, a first corner section 6-11-3, a second straight section 6-11-2, a second corner section 6-11-0, and a third straight section 6-11-1 connected in sequence. The first straight section 6-11-4 includes a first strip opening 4-A. The telescopic end 6-11-5 of the drive unit 6-11-7 is slidably connected to the first strip opening 4-A. The first corner section 6-11-3 is hinged to the mounting bracket 6-11-8. The third ... third straight section 6-11-2 is slidably connected to the first strip opening 4-A. The third straight section 6-11-3 is hinged to the mounting bracket 6-11-8. The third straight section 6-11-4 includes a first strip opening 4-A. The third straight section 6-11-2 is slidably connected to the first strip opening 4-A. The third straight section 6-11-3 is hinged to The end of part 6-11-1 away from the second corner part 6-11-0 (i.e., the right end in the figure) is configured to cooperate with the safety locking device 6-12.

[0141] Thus, by controlling the extension and retraction of the telescopic end 6-11-5 by the drive part 6-11-7, the position of the end of the third straight part 6-11-1 away from the second corner part 6-11-0 can be controlled, thereby controlling whether the safety lock 6-11 faces or contacts the safety locking device 6-12.

[0142] For example, in one embodiment, the lifting rod base 6-6-3 can be processed from a metal tube, and the lifting rod 6-6-1 is disposed in the lifting rod base 6-6-3. For example, as shown in Figure 14, a lifting rod slide rail 6-6-2 can be installed inside the lifting rod base 6-6-3, and the lifting rod 6-6-1 is slidably connected to the lifting rod slide rail 6-6-2. A lifting rod drive device 6-6-5, such as a lifting rod drive cylinder, can be installed outside the lifting rod base 6-6-3. The lifting drive device 6-6-5 is arranged parallel to the lifting rod 6-6-1, as shown in Figure 13. A lifting rod drive connector 6-6-7 with a mounting hole at its head is installed (e.g., welded) on one side of the travel line of the telescopic rod 6-6-6 of the lifting rod drive device 6-6-5 on the lifting rod 6-6-1. The end of the telescopic rod 6-6-6 passes through the mounting hole on the lifting rod drive connector 6-6-7 and is connected and fixed to the mounting hole, for example, by means of a nut. During operation, the lifting rod 6-6-1 moves up and down under the action of the lifting rod drive device 6-6-5, thereby driving the steamer lid installed on the lifting rod 6-6-1 to rise and fall synchronously.

[0143] For example, as shown in FIG13, the top end of the lifting rod base 6-6-3 is connected (e.g., welded) to a piece with multiple adjustable lengths.Figure 16 shows a schematic diagram of the base mounting plate 6-6-4 with hole 6-6-10. As shown in Figures 13 and 16, the base mounting plate 6-6-4 can be locked and fixed to the mounting screw holes on the frame adjustment plate 6-6-9 mounted on the top frame 6-6-8 of the equipment by multiple bolts passing through the adjustment elongated holes 6-6-10 (four are shown in the figure). For example, the frame adjustment plate 6-6-9 has the same multiple adjustment elongated holes 6-6-10, and the direction of the multiple adjustment elongated holes 6-6-10 on the frame adjustment plate 6-6-9 is perpendicular to the direction of the adjustment elongated holes 6-6-10 on the base mounting plate 6-6-4. Similarly, bolts can be used to fasten the base mounting plate 6-6-4 to the mounting screw holes on the top frame 6-6-8 of the equipment by passing through the adjustment elongated holes 6-6-10 on the frame adjustment plate 6-6-9. The long adjustment hole 6-6-10 is used to adjust the front-to-back and left-to-right position deviations of the lid drive mechanism when calibrating the lid and the pot body.

[0144] For example, as shown in FIG14, the safety locking device 6-12 is fixed to the side of the lifting rod 6-6-1 near the top by means of bolts, etc. When the lid of the steaming pot is raised by the lid drive mechanism, the safety locking device 6-12 rises with the lifting rod 6-6-1 and is hidden in the lifting rod base 6-6-3. When the lid of the steaming pot is closed, the safety locking device 6-12 descends with the lifting rod 6-6-1 and is exposed outside the lifting rod base 6-6-3.

[0145] For example, the safety lock 6-11 uses a Z-shaped locking pin as an actuating component and is driven by a drive unit 6-11-7, such as a drive cylinder. The Z-shaped locking pin and the drive unit 6-11-7 are mounted on the same mounting bracket 6-11-8. The top of the mounting bracket 6-11-8 of the Z-shaped locking pin is connected (e.g., welded) to a drive device mounting plate 6-11-9 that extends horizontally and has mounting holes. The drive unit 6-11-7 is fixed to the mounting holes of the drive device mounting plate 6-11-9 by fasteners. The drive unit 6-11-7 includes a telescopic rod 6-11-6. A Z-shaped locking pin rotating bushing 6-11-10 is provided along the stroke line of the telescopic rod 6-11-6. Referring to FIG. 15, the Z-shaped locking pin rotating bushing 6-11-10 is connected (e.g., welded) to the bottom of the mounting bracket 6-11-8. Referring to FIG. 14 and FIG. 15, the Z-shaped locking pin rotating bushing 6-11-10 can be U-shaped.

[0146] For example, as shown in FIG14, the third straight portion 6-11-1 of the Z-shaped locking pin is the force-bearing end of the locking pin, and the first straight portion 6-11-4 is the driving end of the locking pin. The first straight portion 6-11-4 has an elongated hole, and the first corner portion 6-11-3 has a round hole, as shown in FIG15. The round hole is inserted into the Z-shaped locking pin rotating shaft sleeve 6-11-10, and is connected and fixed by a pin as the Z-shaped locking pin rotating shaft 6-11-3. The end of the telescopic rod 6-11-6 includes a Y-shaped rod connector 6-11-5, and the first straight portion 6-11-4 has an elongated hole.The hole is inserted into the Y-shaped rod connector 6-11-5, and a movable connection is formed by the shaft pin 6-11-11 passing through the elongated hole of the first straight part 6-11-4. Specification 16 / 28 pages 22 CN 121421336 A

[0147] For example, when the cooking pot lid is driven downward and is in the closed pot state, the Z-shaped locking pin rotates downward under the drive of the drive part 6-11-7. At this time, the locking pin force end of the Z-shaped locking pin, that is, the third straight part 6-11-1, is located above the safety locking device 6-12 but does not directly contact the safety locking device 6-12, and has a certain fitting gap. When the cooking pot lid expands and rises due to the steam pressure, the safety locking device 6-12 rises together with the cooking pot lid and the lifting rod 6-6-1 until the safety locking device 6-12 contacts the locking pin force end of the Z-shaped locking pin and is restricted, thereby realizing the locking effect of sealing the cooking pot lid and the pot body.

[0148] For example, as shown in FIG14, the safety locking device 6-12 is mounted on the lifting rod 6-6-1 via the locator mounting plate 6-12-0. The locator mounting plate 6-12-0 includes multiple mounting holes, which are longitudinal elongated holes. The safety locking device 6-12 is mounted on the lifting rod 6-11, for example, via bolts and multiple mounting holes. The longitudinal elongated holes facilitate adjustment of the longitudinal installation position of the safety locking device 6-12, thereby adjusting the fitting clearance between the force-bearing end of the Z-shaped locking pin and the safety locking device 6-12.

[0149] In conventional technology, a pressure-expanding and sealing ring with sealing characteristics is usually used to achieve the sealing of the pot body by a spinning-type pot locking method. Compared with this technical solution, the pot lid driving mechanism provided in the embodiments of this disclosure can achieve the lid closing of the pot body by a direct-falling pot locking method, which can effectively avoid the risk of poor sealing caused by the offset of the sealing ring due to spinning.

[0150] In addition, since there is a certain pressure inside the pot during the steaming process, the force of the lifting drive device 6-6-5 alone cannot achieve effective sealing. At the same time, there is a risk of a large amount of steam leakage due to the failure of the lifting drive device 6-6-5. In the embodiments of this disclosure, a set of pot lid safety lock is formed by a safety locking device 6-12 installed on the lifting rod and a safety lock 6-11 installed on the base of the lifting rod. The pot lid safety lock is used as a limiter to achieve automatic locking and unlocking. Its structure is simpler, more reliable, and easier to operate, and can achieve effective sealing between the pot lid and the pot body.

[0151] For example, in some embodiments, as shown in FIG12, the automatic cooking system further includes a steam supply device, which includes a steam generator 1, a water supply tank 1-1, and a constant temperature water tank 2; the steam generator 1 is connected to the steam delivery pipe 6-7 of the cooking pot lid through a first pipe 6-7-1 to supply steam to the cooking pot, and a first valve 9 is provided on the first pipe 6-7-1 to control the opening and closing of the first pipe 6-7-1; the water supply tank 1-1 is connected to the steam generator 1 to supply water / replenish the steam generator 1.Water; the constant temperature water tank 2 is connected to the steam discharge pipe 6-8 of the cooking pot lid through the second pipe 6-8-1, so that the steam discharged from the cooking pot can enter the constant temperature water tank 2 to use the waste heat of the steam to heat the water in the constant temperature water tank 2, thereby achieving the effect of energy saving; the second pipe 6-8-1 is also connected to the water supply tank 1-1 through the waste heat regulating valve 8, which is configured to control the flow direction of the steam discharged from the steam discharge pipe 6-8.

[0152] For example, the waste heat regulating valve 8 can be connected to the second pipe 6-8-1 through a tee (shown by the dotted circle in Figure 12). The waste heat regulating valve 8 can be controlled to open and close to regulate the flow direction of the steam discharged from the steam discharge pipe 6-8. For example, when the waste heat regulating valve 8 is controlled to be closed, the steam discharged from the cooking pot can only enter the constant temperature water tank 2. When the waste heat regulating valve 8 is controlled to be open, the steam discharged from the cooking pot can enter the constant temperature water tank 2 or the water supply tank 1-1 to achieve steam diversion. For example, the top of the constant temperature water tank 2 includes a waste heat recovery unit 7, and the waste heat regulating valve 8 is connected to the waste heat recovery unit 7 through a corresponding pipeline.

[0153] For example, in some embodiments, the absolute pressure of the steam supply from the steam generator 1 is 0.4 MPa to 0.6 MPa, so as to ensure a certain level of safety while ensuring that the steam is sufficient to complete the cooking and cleaning purposes.

[0154] For example, in some embodiments, as shown in FIG12, the steam supply equipment also includes a main water tank 1-5, which is located below the makeup water tank 1-1 and configured to connect the makeup water tank 1-1 and the constant temperature water tank 2, so as to controllably supply water to the makeup water tank 1-1 and / or the constant temperature water tank 2. The upper part of the makeup water tank 1-1 is also connected to the upper part of the main water tank 1-5 through a first overflow pipe 1-3, and the upper part of the constant temperature water tank 2 is also connected to the upper part of the makeup water tank 1-1 through a second overflow pipe 2-3. For example, the first overflow pipe 1-3 and the second overflow pipe 2-3 can be equalizing overflow pipes. Instruction manual, pages 17 / 28, 23 CN 121421336 A

[0155] It should be noted that in the embodiments of this disclosure, the orientations "upper" and "lower" are orientations along the direction of gravity. The lower part of the main water tank 1-5, the lower part of the constant temperature water tank 2, and the lower part of the replenishment water tank 1-1 are filled with water, while the upper part of the main water tank 1-5, the upper part of the constant temperature water tank 2, and the upper part of the replenishment water tank 1-1 are filled with air. Thus, through the above connection arrangement, it is helpful for excess steam to be discharged from the exhaust port H of the main water tank 1-5 (which will be described in detail later).

[0156] For example, in some embodiments, the automatic cooking system also includes a controller CT, and the constant temperature water tank 2 includes a temperature sensor 2-2. The temperature sensor 2-2 is configured to monitor the water temperature in the constant temperature water tank 2, obtain the detected water temperature value, and feed the detected water temperature value back to the controller CT. The controller CT is configured to: control the waste heat regulating valve in response to the detected water temperature value being higher than a first temperature threshold.8 is turned on, so that the steam discharged from the cooking pot can enter the constant temperature water tank 2 or the water replenishment tank 1-1 to achieve steam diversion and avoid the water temperature of the constant temperature water tank 2 from being too high.

[0157] For example, in some embodiments, the controller CT can also be configured to: control the waste heat regulating valve 8 to be in a closed state in response to a first production command; and control the waste heat regulating valve 8 to be in an open state first and then in a closed state in response to a second production command. For example, the first production command can be a command to produce relatively dry food, such as mixed noodles, and the second production command can be a command to produce relatively moist food, such as soup noodles.

[0158] For example, the automatic cooking system provided in the embodiments of this disclosure can be used to heat frozen food, such as frozen noodles. In the initial stage of steam heating, the frozen food is in a thawing process. At this time, the steam exhaust temperature of the pot is lower than the set temperature of the constant temperature hot water tank 2, and then the steam exhaust temperature gradually increases. When making relatively moist foods, such as noodle soup, it is necessary to use the hot water in the constant temperature water tank 2 to prepare concentrated soup. At this time, the waste heat regulating valve 8 is controlled to be open during the defrosting stage, so that most of the low-temperature waste heat steam and the original air in the pot enter the upper air cavity of the water replenishment tank 1-1 through the waste heat regulating valve 8, and then enter the upper air cavity of the main water tank 1-5 through the first overflow pipe 1-3 of the water replenishment tank. Finally, the uncondensed waste heat steam is discharged from the system through the exhaust port H of the main water tank 1-5. After defrosting, as the temperature of the waste heat steam rises and exceeds the set temperature of the constant temperature water tank 2, the waste heat regulating valve 8 is controlled to close. At this time, all the waste heat steam flows through the steam hole of the waste heat recovery device 7 into the hot water in the constant temperature water tank 2 to reheat the hot water.

[0159] For example, in some embodiments, the set temperature of the constant temperature water tank 2 can be 70 degrees to 90 degrees, such as 70 degrees, 75 degrees, 80 degrees, 85 degrees or 90 degrees.

[0160] For example, in some embodiments, a waste heat recovery device 7 is provided on the constant temperature water tank 2. The waste heat recovery device 7 includes a waste heat recovery pipe. The outlet end of the waste heat recovery pipe is located below the water level of the constant temperature water tank 2, and the inlet end of the waste heat recovery pipe is connected to the second pipeline 6-8-1.

[0161] For example, when making relatively dry foods, such as noodles, hot water is not required. When the steamer is steaming, the waste heat regulating valve 8 is controlled to be closed. At this time, the water temperature in the constant temperature water tank 2 is affected by the temperature of the waste heat steam flow, first decreasing and then gradually increasing. The uncondensed steam in the waste heat steam flow enters the air cavity above the water replenishment tank 1-5 through the second overflow pipe 2-3 of the constant temperature water tank 2. Finally, the uncondensed steam flows through the first overflow pipe 1-3 of the water replenishment tank 1-5 and the air cavity above the main water tank 1-5 and is finally discharged from the system through the exhaust port H of the main water tank 1-5.

[0162] For example, in order to maintain the water temperature in the constant temperature water tank 2 within the set temperature range, the temperature sensor 2-2 on the constant temperature water tank 2 can determine whether it is necessary to open the waste heat regulating valve 8 to release excess waste heat steam flow, so as to ensure the constant temperature water tankThe water temperature in tank 2 is not higher than the set upper temperature limit. For example, the first temperature threshold can be slightly lower than the set upper temperature limit. For example, the first temperature threshold can be 70 degrees or 80 degrees.

[0163] For example, as shown in FIG12, the constant temperature water tank 2 may also include an electric heater 2-1. The electric heater 2-1 is used to maintain the water temperature in the constant temperature water tank 2 within the set temperature range when the automatic cooking system is not working (i.e., when it is not activated to cook food). During continuous cooking, the water temperature in the constant temperature water tank 2 can be maintained within the set temperature range due to the regulating effect of residual heat steam. (Instruction manual page 18 / 28, 24 CN 121421336 A)

[0164] For example, as shown in Figure 12, the top of the constant temperature water tank 2 can be connected (e.g., welded) to two components consisting of quick-install flanges and flange blind plates. One flange blind plate has an opening for installing a temperature controller 2-2 and a water level switch. The temperature controller 2-2 and the water level switch constitute the water tank control component. The other flange blind plate has an opening for installing a steam waste heat recovery device 7 and a water supply pipe connector. The water level of the constant temperature water tank 2 is controlled by the water level switch and automatically replenished by a water supply pump installed at the bottom of the main water tank 1-5. The waste heat recovery device 7 includes a waste heat recovery pipe, and the outlet end of the waste heat recovery pipe is located at a certain depth below the set water level of the constant temperature water tank 2.

[0165] For example, the second overflow pipe 2-3 is set on the side of the constant temperature water tank 2 above the set water level line (shown by the dotted line in Figure 12). The outlet end of the second overflow pipe 2-3 is connected to the connector at the top of the water supply tank 1-1. The top of the water supply tank 1-1 is lower than the second overflow pipe of the constant temperature water tank 2 to ensure smooth overflow.

[0166] For example, a level switch 1-2 is provided inside the water supply tank 1-1. The level switch 1-2 can be installed on the side wall of the water supply tank 1-1. The water level of the water supply tank 1-1 is controlled by the level switch 1-2. A certain air cavity is reserved in the upper part of the water supply tank 1-1 to facilitate the cooling of the waste heat steam flow that enters through the waste heat regulating valve 8 on the metal tank shell. The uncondensed steam and non-condensable air in the waste heat steam flow are discharged along the first overflow pipe 1-3 of the water supply tank 1-1. For example, the first overflow pipe 1-3 of the water supply tank 1-1 is composed of two metal pipe joints and connecting hoses respectively welded to the top and side of the water supply tank 1-1 near the water level line. The outlet end of the first overflow pipe 1-3 of the water supply tank 1-1 is connected to the pipe joint welded to the top of the main water tank 1-5 made of metal. The top of the main water tank 1-5 is lower than the water level line of the water supply tank 1-1. Therefore, after the waste heat steam flows through the two recooling processes of the makeup water tank 1-1 and the main water tank 1-5, the non-condensable air and uncondensed waste heat steam are discharged into the environment through the exhaust port H installed on the top of the main water tank 1-5.

[0167] Thus, through the above design, the waste heat steam can be fully utilized to save water while increasing the water temperature in the makeup water tank 1-1 to a certain extent, thereby improving the working efficiency of the electric steam generator 1.

[0168] For example, the cooking pot is normally closed after the work is completed to maintain a sterile environment inside the cooking pot. The waste heat regulating valve 8 is normally open when not in operation to prevent the closed cooking pot from forming a negative pressure during the natural cooling process after heating, which would cause the hot water in the constant temperature water tank 2 to enter the cooking pot in reverse along the waste heat recovery device 8 and the steam discharge pipe 6-8 due to the siphon effect.

[0169] For example, in some embodiments, the controller CT can also be configured to: control the steam supply device 1 to supply steam to the pot body 5-2 in response to the cleaning command. After the steam supply stops, the pot body will cool naturally, and the waste heat regulating valve 8 will be closed to use the siphon effect to draw water in reverse from the constant temperature water tank 2 to the pot body 5-2 through the second pipe 6-8-1 and the steam discharge pipe 6-8 for cleaning operation. Afterwards, the pot body 5-2 is flipped by the flip drive assembly 5-7 (described in detail later) to pour out the water.

[0170] For example, the controller CT injects steam into the empty pot at regular intervals or under control when the automatic cooking system is not working, through a specific control program to achieve self-cleaning of the cooking pot. In some embodiments, in order to enhance the cleaning effect, self-cleaning can be carried out in stages, such as injecting steam into the pot multiple times at intervals. For example, after the first steam cleaning, the waste heat regulating valve 8 can be controlled to be closed for a certain period of time. At this time, the cooking pot is in a closed state and forms a negative pressure during the natural cooling process. The hot water in the constant temperature water tank 2 is affected by siphon and flows back into the pot along the waste heat recovery device 7 and the steam discharge pipe 6-8. The amount of hot water injected into the pot is controlled by time to achieve hot water washing. After that, steam is injected again for purging. After the steam purging is completed, the cooking pot lid is opened, and the pot body is automatically flipped and water is poured out by the flipping drive component 5-7 to complete the cleaning operation.

[0171] Therefore, in the technical solution provided by the embodiments of this disclosure, a self-cleaning program can be set according to the usage and cleaning effect of the automatic steaming system, and multiple cleaning functions such as steam washing, water washing, and multiple steam washing can be realized. Compared with simply using steam cleaning, adding water washing can more effectively solve the problem of food debris remaining in the steaming pot, thereby achieving the best cleaning state to meet the requirements of food safety. Specification 19 / 28 pages 25 CN 121421336 A

[0172] For example, in some embodiments, the automatic steaming system may also include a flipping drive assembly. Figure 17 shows a top view of a part of the structure of the automatic steaming system, Figure 18 shows a side view of a part of the structure of the automatic steaming system, Figure 19 shows a top view of the flipping drive assembly in cooperation with the steaming pot, and Figure 20 shows a side view of the flipping drive assembly in cooperation with the steaming pot. As shown in Figures 17-20, the flipping drive assembly 5-7 is configured to control the steaming pot to flip, so as to realize operations such as water distribution and food pouring.

[0173] For example, as shown in Figures 17-20, the flip drive assembly 5-7 includes a drive motor 5-7-1 and a motor mounting bracket 5-7-2.And structures such as the flip drive shaft 5-7-4, referring to Figure 19, a flip support 5-6 is provided on the pot body 5-2. The flip support 5-6 is configured to be connected to the flip drive shaft 5-7-4 so that when the drive motor 5-7-1 drives the flip drive shaft 5-7-4 to rotate, the flip support 5-6 drives the pot body 5-2 to flip.

[0174] For example, in some embodiments, the inner liner 5-3 can be made of a thin metal sheet and has a certain elasticity. The pot body 5-2 is made of metal, and the flip support 5-6 is connected (e.g., welded) to one side of the pot body 5-2.

[0175] For example, the drive motor 5-7-1 is fixed to the equipment frame 5-9 by the fixed bracket 5-7-2, and the flip drive shaft 5-7-4 is connected to the flip drive shaft 5-7-4 to flip the pot body 5-2. 4 is irregularly shaped, for example, including an arc-shaped section at one end, to match the shape of the pot body 5-2. The drive shaft of the drive motor 5-7-1 passes through the motor coupling 5-7-3 welded to one end of the tilting drive shaft 5-7-4 and is locked and fixed by a set screw. The other end of the tilting drive shaft 5-7-4 is welded with a tilting shaft 5-7-6 coaxial with the drive motor 5-7-1. The tilting shaft 5-7-6 passes through the shaft hole of the rotating shaft bracket 5-7-5 with shaft hole installed on the equipment frame 5-9. Each end of the tilting drive shaft 5-7-4 has a set of screw holes 5-7-7 that match the mounting holes 5-6-1 on the tilting bracket 5-6. The screw holes 5-7-7 are fixed to the tilting bracket 5-6 by fixing bolts, so that the pot body 5-2 and the tilting drive mechanism 5-7 are connected as a whole and fixed on the equipment frame 5-9.

[0176] For example, referring to Figure 2, a pair of shafts are symmetrically welded below the inner side of the pot body 5-2 to form a rotating shaft 5-5. The axial direction of the rotating shaft 5-5 is parallel to the axial direction of the drive motor 5-7-1. Two connecting holes, such as round holes, are symmetrically opened below the opening of the inner liner 5-3. Because the inner liner 5-3 has a certain elasticity, after being squeezed and deformed, the two round holes are respectively inserted into the shafts on the pot body 5-2, so that the inner liner 5-3 can be kept in a horizontal state under the action of gravity during the flipping process of the pot body 5-2.

[0177] For example, referring to Figure 20, a protrusion is connected to the middle position of the inner wall of the pot body 5-2 on the side opposite to the flipping bracket 5-6. For example, a protruding metal sheet or metal block is welded or threaded to it, serving as the first limiting member 5-3-1. The top outer edge of the inner liner 5-2 is connected to another protrusion, for example, by welding or threading an outwardly protruding metal sheet or metal block as a second limiting member 5-3-2. For example, the line connecting the first limiting member 5-3-1 and the second limiting member 5-3-2 is perpendicular to the rotation axis 5-5, that is, the orthographic projection of the line connecting the first limiting member 5-3-1 and the second limiting member 5-3-2 on the first plane P1 is perpendicular to the first orthographic projection X1 of the rotation axis 5-5.

[0178] For example, in the embodiment of FIG2B, the middle position of the inner wall of the pot body 5-2 on the same side as the flipping bracket 5-6.A protruding part is connected, for example by welding or threading, to a protruding metal sheet or metal block as a third limiting member 5-3-3. A pair of outwardly protruding metal sheets or metal blocks are connected to the top outer edge of the inner liner 5-3 as a second limiting member 5-3-2 and a fourth limiting member 5-3-4. At this time, the projection of the pair of outwardly protruding metal sheets and the first limiting member 5-3-1 is on a straight line.

[0179] For example, referring to FIG20, when the pot body 5-2 is in the initial state, under the action of gravity, the opening of the pot body 5-2 is in a horizontal state, and the opening of the inner liner 5-3 is also in a horizontal state. Referring to FIG4, the angle formed between the line connecting the first limiting member 5-3-1 to the rotation axis 5-5 and the first plane P1 where the opening of the inner liner 5-3 is located is the maximum rotation angle R1 of the inner liner 5-3 relative to the pot body 5-2, that is, the rotational degree of freedom of the inner liner 5-3.

[0180] For example, as shown in FIG18, a horizontal positioner 5-1 is provided below the pot body 5-2. FIG21 shows a schematic diagram of the structure of the horizontal positioner. As shown in FIG21, the horizontal positioner 5-1 includes a support frame 5-1-1 with screw holes installed on the equipment frame 5-9 and an adjusting bolt 5-1-2 with a locking nut 5-1-3 inserted into the screw holes on the support frame 5-1-1. The level of the cooking pot is adjusted by adjusting the adjusting bolt and locked by locking the bolt.

[0181] For example, referring to Figure 5, when the pot body 5-2 is flipped under the drive of the flipping drive mechanism 5-7, the water-dividing inner liner 5-3 rotates relative to the pot body 5-2 at an angle equal to the maximum rotation angle R1. At this angle, the first limiting member 5-3-1 contacts the second limiting member 5-3-2. As the pot body 5-2 continues to flip under the drive of the flipping drive mechanism 5-7, the opening of the water-dividing inner liner 5-3 forms a water-dividing inner liner inclination angle R2 with the pot opening of the pot body 5-2. After this, the water-dividing inner liner 5-3 will no longer be in a horizontal state, but will flip synchronously with the pot body 5-2. The maximum rotation angle R1 is equal to the maximum value of the water-dividing inner liner inclination angle R2.

[0182] For example, referring to FIG3A, the quantitative water distribution function of the inner tank 5-3 is achieved through water distribution holes 5-4 and water adjustment holes 5-4-2 set at the bottom. The first water distribution holes G1 and the second water distribution holes G2 each include two or more first water distribution holes 5-4-1. The arrangement direction of the plurality of first water distribution holes 5-4-1 in the first water distribution holes G1 and the second water distribution holes G2 is basically the same as the flipping direction of the pot body 5-2. The third water distribution hole G3 includes two or more first water distribution holes 5-4-1. The arrangement direction of the plurality of first water distribution holes 5-4-1 included in the third water distribution hole G3 is parallel to the rotation axis 5-5. FIG3A shows two first water distribution holes 5-4-1 in each water distribution hole as an example. In other embodiments, each water distribution hole may also include three.There may be one, four, or five first water distribution holes 5-4-1. The embodiments of this disclosure do not limit the number of holes in each group of water distribution holes.

[0183] For example, the heights of the first group water distribution holes G1, the second group water distribution holes G2, and the third group water distribution holes G3 are the same, that is, the first group water distribution holes G1, the second group water distribution holes G2, and the third group water distribution holes G3 are located on the same circle L3. Referring to Figure 4, when the water distribution inner tank 5-3 is in a horizontal position, the area between the first group water distribution holes G1, the second group water distribution holes G2, and the third group water distribution holes G3 can store water. The water surface is the water surface defined by circle L3. L3 can also be called the inner tank set water level, which can realize the quantitative water distribution function.

[0184] For example, the distance from the adjusting hole 5-2-4 to the bottom center of the water distribution inner tank 5-3 is greater than the distance from the water distribution hole 5-4 to the bottom center of the water distribution inner tank 5-3. That is, the height of the adjusting hole 5-2-4 is higher, so as to realize fluid distribution at a higher position. For example, the number of water distribution holes 5-4 is greater than the number of water adjustment holes 5-4-2.

[0185] Since substances such as starch will be incorporated into the condensate after steam heating food (e.g., frozen noodles), causing the condensate viscosity to increase, through the design of the above-mentioned water distribution holes 5-4 and water adjustment holes 5-4-2, and through the rotation operation of the pot body 5-2, referring to Figures 5 and 6, a certain amount of water can be retained in the water distribution inner liner 5-3, for example, the water level limited by circle L3, to achieve the food lubrication effect, so as to promote the food to be completely poured out later.

[0186] For example, in the embodiment of Figure 3B, by changing the rotation direction of the water distribution inner liner 5-3 and the turning speed of the pot body 5-2, the amount of steam condensate in the water distribution inner liner 5-3 can be kept within a set range to achieve quantitative water distribution.

[0187] As can be seen, the steamer provided in this embodiment adopts a double-layer design, which can be used to partially separate the thawed and heated food from the steam condensate. The small amount of condensate retained in the inner water separator 5-3 is used to lubricate the food, such as noodles, to prevent the noodles after steam heating from sticking to the inner wall of the inner water separator 5-3 and being unable to be poured out cleanly. The water between the inner water separator 5-3 and the pot body 5-2 can be poured out or retained according to different production instructions to realize the production of different types of food, such as the production of relatively dry food (e.g., mixed noodles) or relatively wet food (e.g., soup noodles).

[0188] For example, in some embodiments, as shown in FIG12, the automatic cooking system further includes a seasoning conveying assembly 3. FIG22 shows a schematic diagram of the structure of the seasoning conveying assembly 3. As shown in FIG22, the seasoning conveying assembly 3 includes a sauce conveying assembly, which includes a sauce storage device 3-10 and a sauce nozzle 3-6 connected to the sauce storage device 3-10. The sauce nozzle 3-6 is controllable to open or close, for example, by a sauce conveying pump 3-7. The steam generator 1 is also connected to the sauce nozzle 3-6 through a third pipeline 3-8. A second valve 10 is provided on the third pipeline 3-8, which can control the opening and closing of the third pipeline 3-8.

[0189] For example, in some other embodiments, the sauce nozzle 3-6 can also be controlled by a valve or other control device to perform operations such as opening or closing, as long as controlled delivery or cut-off of sauce delivery can be achieved.

[0190] For example, the controller CT is configured to respond to a first production instruction, such as the production of relatively dry food, such as the specified preparation of noodles, to control the sauce nozzle 3-6 to open to deliver sauce, for example, to turn on the sauce delivery pump to deliver sauce, and to control the second valve 10 to open to deliver steam to the sauce nozzle 3-6 to heat the sauce, while simultaneously purging the sauce in the pipeline and achieving high-temperature sterilization to achieve the purpose of pipeline self-cleaning.

[0191] For example, in some embodiments, the sauce delivery assembly also includes a sauce nozzle attitude adjustment device to adjust the pitch state of the sauce nozzle 3-6 to prevent residual condensate in the sauce nozzle 3-6 from dripping when not needed.

[0192] For example, Figure 23 shows a side view of the sauce nozzle posture adjustment device, and Figure 24 shows a top view of the sauce nozzle posture adjustment device. As shown in Figures 23 and 24, the sauce nozzle posture adjustment device includes a first nozzle support 3-11 and a first nozzle drive device 3-14. The sauce nozzle 3-6 is rotatably connected to the first nozzle support 3-11 via a first nozzle rotation shaft 3-18. The first nozzle drive device 3-14 is configured to control the rotation of the sauce nozzle 3-6 relative to the first nozzle support 3-11 to adjust the pitch state of the sauce nozzle 3-6. For example, as shown in Figure 23, the sauce nozzle 3-6 is in a pitched state, and the axis of the sauce nozzle 3-6 is along line W1. When the sauce nozzle 3-6 is controlled to be in a pitched state, as shown in Figure 23, the axis of the sauce nozzle 3-6 is along line W2. At this time, any condensate that may remain in the sauce nozzle 3-6 will not drip.

[0193] For example, in some embodiments, as shown in FIG24, at least one side of the sauce nozzle 3-6 includes a sauce delivery pipe 18-0, which is reused as at least a portion of the first nozzle rotation shaft 3-18. The sauce port of the sauce storage device 3-10 is connected to the sauce delivery pipe 18-0, for example, through a pipe 18-1. Thus, the sauce delivery pipe 18-0 serves as both the rotation shaft for pitching the sauce nozzle 3-6 and the sauce delivery pipe, making the structure simpler.

[0194] In conventional technology, to avoid material leakage from the nozzle, compressed air is usually used to clean the pipe and nozzle. To ensure that the compressed air meets food safety requirements, a compressed air filtration device needs to be added, resulting in high costs and the inability to sterilize the delivery pipe. Furthermore, food-grade air filtration devices suitable for small equipment are not cost-effective and require regular maintenance. In the design provided in this embodiment, steam is used instead of compressed air to purge the pipeline, thereby achieving the self-cleaning purpose of system purging and high-temperature sterilization in one go. Furthermore, a posture adjustment device prevents residual condensate in the nozzle from dripping onto contaminants.Structures such as a container transfer mechanism (described later) that does not have a self-cleaning function when passing under the spout can prevent contamination. For example, when the automatic bowl delivery mechanism passes under the spout, the spout is lifted to avoid contamination.

[0195] For example, in some embodiments, the seasoning delivery assembly 3 also includes a soup delivery assembly, as shown in FIG22. The soup delivery assembly includes a soup storage device 3-9 and a soup spout 3-4 connected to the soup storage device 3-9. The soup spout 3-4 is controllable to open or close, for example, by opening or closing the soup delivery pump 3-5. The steam generator 1 is also connected to the soup spout 3-4 through a fourth pipe 3-1. A third valve 11 is provided on the fourth pipe 3-1. The third valve 11 can control the opening and closing of the fourth pipe 3-1, as shown in FIG12. The constant temperature water tank 2 is also connected to the soup spout 3-4 through a fifth pipe 2-0. A fourth valve 3-2 is provided on the fifth pipe 2-0. The fourth valve 3-2 can control the opening and closing of the fifth pipe 2-0.

[0196] For example, in some other embodiments, the soup spout 3-4 can also be controlled by a valve or other control device to perform operations such as opening or closing, as long as controlled delivery or cut-off of soup can be achieved.

[0197] For example, the controller CT is configured to respond to a second production instruction, such as an instruction to produce relatively moist food, such as soup noodles, by controlling the soup spout 3-4 and the fourth valve 3-2 to open, for example, by controlling the soup delivery pump 3-5 and the fourth valve 3-2 to open, so as to deliver soup and hot water in the constant temperature water tank 2 to prepare the soup, and can also perform the function of cleaning the pipeline, and control the third valve 11 to open to deliver steam to the soup spout 3-4 to further achieve functions such as cleaning and high-temperature sterilization.

[0198] For example, in some embodiments, a booster pump 3-3 is also provided on the fifth pipeline 2-0, and the controller CT is configured to control the booster pump 3-3 and the fourth valve 3-2 to open and close simultaneously in response to the second production command, so as to quickly pump the hot water in the constant temperature water tank 2 into the tank, so as to facilitate better preparation of soup ingredients.

[0199] Similarly, the soup delivery assembly may also include a soup nozzle attitude adjustment device. The structure of the soup nozzle attitude adjustment device is basically the same as that of the sauce nozzle attitude adjustment device. Referring to Figures 23 and 24, the soup nozzle attitude adjustment device includes a second nozzle support (reference 3-11) and a second nozzle drive device (reference 3-14). The soup nozzle 3-4 is rotatably connected to the second nozzle support (reference 3-11) via a second nozzle rotation shaft (reference 3-18). The second nozzle drive device (reference 3-14) is configured to control the rotation of the soup nozzle 3-4 relative to the second nozzle support (reference 3-11) to adjust the pitch state of the soup nozzle 3-4.

[0200] For example, at least one side of the soup nozzle 3-4 includes a soup delivery pipe (reference 18-0).The soup inlet of the soup storage device 3-9 is reused as at least part of the second spout rotation shaft (refer to 3-18), and is connected to the soup delivery pipe (refer to 18-0) via a pipe (refer to 18-1). Thus, the sauce delivery pipe serves as both the rotation shaft for pitching the soup spout 3-4 and the soup delivery pipe, thereby simplifying the structure.

[0201] For example, in a specific implementation, the soup nozzle posture adjustment device / sauce nozzle posture adjustment device (hereinafter collectively referred to as the nozzle posture adjustment device) includes a fixed bracket 3-13 installed on the hopper partition 3-12 and a nozzle drive device 3-14, such as a cylinder, installed and fixed on the fixed bracket. The soup nozzle 3-4 / sauce nozzle 3-6 (hereinafter collectively referred to as the nozzle) is installed on the soup nozzle bracket 3-11, and the nozzle bracket 3-11 is installed on the hopper partition 3-12. The hopper partition 3-12 has a nozzle opening, and the nozzle outlet passes through the nozzle hole on the hopper partition 3-12 and keeps the nozzle outlet facing downward. The nozzle bracket 3-11 includes two parallel support plates. A pair of holes perpendicular to the nozzle axis are provided on the support plate for fixing the nozzle. The conveying pipe 3-18 on the side of the nozzle serves as a nozzle rotation shaft on one side. The conveying pipe 3-18 can be welded to the side of the nozzle. On the opposite side of the conveying pipe 3-18, a shaft with the same outer diameter as the conveying pipe 3-18 can be welded, such as a metal rod, as another nozzle rotation shaft 3-19. In some examples, the nozzle rotation shaft 3-19 can also perform the function of the conveying pipe 3-18. The nozzle rotation shaft 3-19 can also be in the form of a conveying pipe, serving as the second soup / sauce conveying pipe for the nozzle. In this case, both sides of the nozzle are conveying pipes.

[0202] For example, the two rotation shafts, namely the conveying pipe 3-18 and the nozzle rotation shaft 3-19, are respectively inserted into the holes on the parallel support plate of the nozzle bracket 3-11. The nozzle forms a "seesaw" with the nozzle rotation shaft as the fulcrum to achieve the function of adjusting the pitch of the nozzle.

[0203] For example, as shown in Figures 23 and 24, a tension spring bracket 3-16 with a small hole is connected to the tail of the nozzle. The nozzle drive device 3-14 includes a telescopic end 3-14-1. The tension spring bracket 3-16 is located below the telescopic end 3-14-1. The bracket 3-13 is fixed to the hopper partition 3-12. A tension spring hook 3-20 is installed (e.g., welded) on the side wall of the bracket 3-13. The two ends of the tension spring 3-15 are connected to the tension spring hook 3-20 and the tension spring bracket 3-16, respectively. When the telescopic end 3-14-1 is in a controlled retracted state, the tail of the nozzle is lifted upwards by the tension spring 3-15, and simultaneously, one end of the nozzle outlet tilts downwards to form a downward tilting state. The nozzle axis is along line W1. This state is the normal nozzle position. When the telescopic end 3-14-1 is extended, it touches the tension spring bracket 3-16 and continues to descend, pushing the tail of the nozzle to rotate and tilt downwards. The nozzle outlet is lifted to an upward tilting state, and the nozzle axis is along line W2. This state is an anti-drip posture.

[0204] For example, the controller CT can control the action of the nozzle drive device 3-14 through the system program. When the container transfer mechanism 4 is in the moving state, the nozzle outlet is raised and the nozzle is in an anti-drip posture. When the container reaches the food pouring / soup pouring position and the container transfer mechanism returns to the starting position, the nozzle outlet is lowered and the nozzle is in the normal nozzle state.

[0205] For example, referring to FIG23, the tail of the nozzle has an interface 3-17. When the nozzle is a soup nozzle, the interface 3-17 is used to connect steam and hot water, that is, to connect the steam generator 1 and the constant temperature water tank 2. When the nozzle is a sauce nozzle, the interface 3-17 is used to connect steam, that is, to connect the steam generator 1, and does not need to connect hot water, that is, the constant temperature water tank 2.

[0206] For example, the seasoning conveying assembly 3 can also achieve a self-cleaning function. For example, the controller CT can be controlled by a set program to open the second valve 10 / third valve 11 at regular intervals or under control during non-working periods, so that the steam generator 1 can purge and sterilize the corresponding pipelines and nozzles at high temperature, thereby keeping the seasoning conveying assembly 3 in a clean and sterile state for a long time to meet food safety requirements.

[0207] In the embodiments of this disclosure, the automatic cooking system includes two independent devices for soup and sauce. The two independent conveying devices can be installed in one device at the same time, or two or more identical devices can be installed in the same device to provide two or more different flavors of soup noodles or mixed noodles.

[0208] For example, in some other embodiments, the sauce conveying assembly / soup conveying assembly can also be installed separately in one device, that is, one device only has a sauce conveying assembly or a soup conveying assembly, so that the device only provides the preparation of one type of food, such as mixed noodles or soup noodles. At this time, for example, the two rotating shafts of a nozzle (sauce nozzle or soup nozzle) can be connected to a conveying pipe, and respectively connected to an independent sauce pump / soup pump and a sauce storage device / soup storage device, forming a dual-pump conveying or one-for-one (one in use and the other as a backup) configuration.

[0209] For example, as shown in Figure 22, in order to simplify the pipeline design, the outlet of the constant temperature water tank 2 can be connected to a tee (shown by the dotted circle in Figure 22). At this time, the three ports of the tee can be connected to the outlet of the constant temperature water tank 2, the inlet of the booster pump 3-3, and the third valve 11 of the fourth pipeline 3-1, respectively. At this time, the fifth pipeline 2-0 includes the pipeline between the constant temperature water tank 2 and the tee and the pipeline between the tee and the nozzle, and the fourth pipeline 3-1 includes the pipeline between the steam generator 1 and the tee and the pipeline between the tee and the nozzle. Thus, the pipeline setup can be simplified, making the pipeline design simpler.

[0210] For example, in some examples, the soup nozzle 3-4 / sauce nozzle 3-6 can be manufactured by welding food-grade stainless steel short pipes and elbows and other fittings. One end of the short pipe is welded with an elbow of the same diameter as the outlet of the soup / sauce, and the other end of the short pipe is welded with a flexible hose connector as the interface 3-17. A hole is opened in the middle of the side of the short pipe and a flexible hose connector is welded as the nozzle rotation shaft / connecting conveying pipe 3-18.

[0211] For example, in some embodiments, when the controller CT responds to the second production command, it can control the booster pump 3-3 and the fourth valve 3-2 to open simultaneously. Water in the constant temperature water tank 2 enters the soup spout 3-4 along the pipeline. The controller controls the soup delivery pump 3-5 to open, pumping the soup in the soup storage device 3-9 into the soup spout 3-4. The soup is diluted and mixed in the soup spout by the hot water delivered from the constant temperature water tank 2 and then flows out along the soup spout 3-4 and falls into the container below. After the soup is poured, the controller controls the booster pump 3-3 and the fourth valve 3-2 to close, and controls the third valve 11 to open. Steam enters the soup spout 3-4 along the fourth pipeline 3-1 through the tee and the booster pump 3-3, blowing the water in the pipeline and the soup remaining in the soup spout 3-4 into the container. At the same time, the pipeline is sterilized at high temperature. After that, the controller controls the third valve 11 to close, and the soup pouring ends.

[0212] For example, the structure of the sauce nozzle 3-6 is basically the same as that of the soup nozzle 3-4. The only difference is that the sauce nozzle 3-6 is not connected to the constant temperature water tank 2, and the third pipe 3-8 connected to the steam generator 1 is directly connected to the interface at the tail of the sauce nozzle 3-8.

[0213] For example, in some embodiments, when the controller CT responds to the first production command, it controls the second valve 10 and the sauce delivery pump 3-7 to open simultaneously, so as to deliver steam while delivering the sauce to heat the sauce; for example, the second valve 10 may close later than the sauce delivery pump 3-7, so as to use steam to purge the pipeline after the sauce delivery is completed, so as to achieve the purpose of pipeline self-cleaning and high-temperature sterilization; or, when the controller CT responds to the first production command, it controls the sauce delivery pump 3-7 to open first, and then the second valve 10 opens, for example, the second valve 10 is opened after the sauce delivery pump 3-7 is opened and the sauce is about to be finished. At this time, the steam can only be used to purge the sauce remaining in the sauce nozzle 3-6 and clean the sauce nozzle 3-6, so as to achieve the function of high-temperature sterilization.

[0214] For example, in some other embodiments, referring to FIG22, the positions of the fourth valve 3-2 and the booster pump 3-3 can be interchanged. This design can also achieve the above-mentioned operation and function. Instruction manual, pages 24 / 28, 30 CN 121421336 A

[0215] For example, in some embodiments, referring to Figures 12 and 17, the automatic steaming system may further include a container transfer mechanism 4, which includes a moving bowl holder 4-1 driven by a motor and a container rack 4-3 with an automatic bowl dropping device, etc.The structure allows multiple containers 4-2 (e.g., bowls, basins, etc.) to be stacked on a container rack 4-3. The container rack 4-3 with an automatic bowl-dropping device is located directly above the initial container position E1 and is controlled to release empty containers onto a movable bowl holder 4-1 below. The movable bowl holder 4-1 is controllably movable to move the empty container 4-2 from the initial position E1 to the food pouring position E2, and then to the delivery position E3 after preparation. For example, a water collection basin 5-8 is provided below the food pouring position E2 to collect water poured from the pot body 5-2.

[0216] For example, as shown in FIG17, the seasoning conveying assembly 3 includes installation positions 1# and 2#. The above-mentioned sauce nozzle 3-6 and soup nozzle 3-4 can be installed at installation positions 1# and 2# respectively, so that the corresponding seasoning can be obtained at the same time as the container 4-2 obtains food. For example, the automatic steaming system may also include a food collection door 4-4, which is adjacent to the delivery position E3. The food collection door 4-4 is controllable and can be opened, so that the user can obtain the prepared food from the food collection door 4-4.

[0217] For example, in some embodiments, the automatic steaming system may also include a frozen food storage device, an automatic food handling device, an automatic bag opening and transfer device, a compressed air supply system, an electrical control system (including the above-mentioned controller CT, etc.), a self-service ordering system (including a host computer and a touch screen display), etc., thereby forming a fully automatic food steaming equipment to realize an "unmanned restaurant".

[0218] For example, in some embodiments, the frozen food storage device can store bagged or boxed frozen food (hereinafter, bagged frozen noodles are used as an example). The food automatic pick-and-place device can be controlled to pick up, for example, a bag of frozen noodles from the frozen food storage device and place it on the automatic bag-opening and transfer device. The automatic bag-opening and transfer device is controlled to open the packaging of the bagged frozen noodles and pour the frozen noodles in the bag into the steaming pot. Then, the lid drive mechanism is controlled to close the lid of the steaming pot to the pot body. According to the production instructions, the steam generator 1 is controlled to supply steam to the steaming pot. After steaming is completed, according to the production instructions, which are either the first production instruction or the second production instruction (e.g., the noodle mixing instruction or the soup noodle production instruction), the container transfer mechanism 4 is used to transfer the noodles. Move container 4-2 to food pouring position E2, and control the steaming pot to perform the corresponding flipping operation through the flipping drive component to remove water from the mixed noodles and retain water in the soup noodles. Finally, pour the steamed noodles into container 4-2, and control the seasoning conveying component 3 to deliver the corresponding seasonings according to the first or second production instruction. The finished noodles can be output from the serving door 4-4. At this time, the automatic steaming system can realize a "mini self-service noodle shop" that can work 24 hours a day to meet user needs.

[0219] In addition, it should be noted that in the embodiments of this disclosure, the controller CT can be a central processing unit (CPU) or network.The processor (NP) can also be a digital signal processor (DSP), a programmable logic controller (PLC), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc., as long as they can achieve the corresponding control functions. The embodiments disclosed herein do not specifically limit them.

[0220] At least one embodiment of this disclosure also provides a control method for an automatic cooking system. The control method can be executed by an electrical control system such as a controller CT. The automatic cooking system includes the above-mentioned cooking pot. The control method includes:

[0221] In response to a first manufacturing command, controlling the pot body 5-2 to rotate at a first angle to pour out the water between the pot body 5-2 and the inner water tank 5-3, moving the container below the pot body 5-2, and controlling the pot body 5-2 to rotate at a second angle to pour the object and water in the inner water tank 5-3 into the container, wherein the second angle is greater than the first angle;

[0222] In response to a second manufacturing command, moving the container below the pot body 5-2, and controlling the pot body 5-2 to rotate at a second angle to pour the water between the pot body 5-2 and the inner water tank 5-3, as well as the object and water in the inner water tank 5-3, into the container.

[0223] For example, in some embodiments, the first production instruction is an instruction to produce relatively dry food, such as noodles, pasta, steamed vegetables, etc., and the second production instruction is an instruction to produce relatively moist food, such as noodle soup, soup, etc. The embodiments in this disclosure (pages 25 / 28, CN 121421336 A) do not limit the type of food.

[0224] For example, in some examples, the automatic cooking system is an automatic noodle cooking system, the first production instruction includes a noodle preparation instruction, and the second production instruction includes a noodle soup preparation instruction.

[0225] For example, Figure 25 shows the state of the pot body 5-2 and the inner liner 5-3 of the cooking pot in the above control method during operation. As shown in Figure 25, in the initial state (1), the pot body 5-2 and the inner liner 5-3 are open upwards under the action of gravity. After the cooking is completed, in response to the first production command, the pot body 5-2 is flipped under the drive of the flipping drive mechanism 5-7. After the first limiting member 5-3-1 of the pot body 5-2 and the second limiting member 5-3-2 of the inner liner 5-3 come into contact, the inner liner 5-3 flips together with the pot body 5-2, as shown in state (2). When the pot body 5-2 flips by the first angle R3, as shown in state (3) The pot body 5-2 is tilted to the pouring position. At this time, the steam condensate (unnecessary water) accumulated between the pot body 5-2 and the inner water distribution tank 5-3 flows out along the pot opening of the pot body 5-2 and falls into the water collection basin 5-8 located below the pot opening. The food and condensate in the inner water distribution tank 5-3 remain in the inner water distribution tank 5-3 due to the tilt angle R2 of the inner water distribution tank and will not slide out. After the water is poured out, the container transfer mechanism 4...The container 4-2 is transferred to the food pouring position E2. As shown in state (4), the flipping drive mechanism 5-7 is controlled to drive the pot body 5-2 to continue to flip to the second angle R4, that is, the inverted noodle posture. The food remaining in the water-dividing inner liner 5-3 can be completely poured into the container 4-2 under the lubrication of the small amount of steam condensate retained in the water-dividing inner liner 5-3. The sauce conveying component is controlled to inject the noodle sauce into the container 4-2. Thus, the preparation of the noodles is completed.

[0226] Alternatively, referring to FIG25, after the steaming is completed, in response to the second preparation command, the container transfer mechanism 4 transfers the container 4-2 to the food pouring position E2. As shown in state (4), the pot body 5-2 is flipped under the drive of the flipping drive mechanism 5-7. For example, the pot body 5-2 is directly flipped to the second angle R4, that is, the inverted noodle posture. The food and water in the pot body 5-2 and the water-dividing inner liner 5-3 can be completely poured into the container 4-2 together. The soup conveying component is controlled to inject soup and hot water into the container 4-2. Thus, the soup noodles are made.

[0227] For example, in some embodiments, the automatic steaming system also includes the frozen food storage device, the automatic food handling device, the automatic bag opening and transfer device, the pot lid driving mechanism, the container transfer mechanism, the flipping driving mechanism, and the seasoning conveying component as described above. Below, with the example of the automatic steaming system as an automatic noodle cooking system, the automatic steamer and the delivery process of the automatic steaming system will be introduced.

[0228] For example, a frozen food storage device stores multiple bags of frozen noodles. The noodles are automatically retrieved by a robotic arm of an automatic food handling device, and placed onto an automatic bag-opening and transfer device. The bag is opened using the automatic bag-opening and transfer device, and the frozen noodles are poured into the pot body 5-2. The pot lid is then closed to the pot body 5-2 using a lid drive mechanism. Safety lock 6-11 engages with safety locking device 6-12, and the first valve 9 opens. Steam generated by steam generator 1 enters nozzle A along the first pipeline 6-7-1 and steam delivery pipeline 6-7. The first nozzle 6-2-3 of nozzle A heats the frozen noodles in the pot. The second nozzle 6-2-2... The lid of the cooking pot is purged. The waste heat steam in the cooking pot is discharged through the fluid buffer area 6-10, the steam discharge pipe 6-8, and the second pipe 6-8-1. The waste heat recovery device 7 has a steam outlet at its end and is submerged below the water surface of the constant temperature water tank 2. The waste heat steam in the cooking pot is reheated by the steam outlet of the waste heat recovery device 7.

[0229] The waste heat regulating valve 8 can be a normally open solenoid valve. The outlet end of the waste heat regulating valve 8 is connected to the air cavity at the top of the water replenishment tank 1-1 through a pipe. The air cavity at the top of the water replenishment tank 1-1 is connected to the air cavity at the top of the main water tank 1-5 through the first overflow pipe 1-3. The top of the main water tank 1-5 has an exhaust pipe H. The steam discharged from the cooking pot is connected to the external environment through the waste heat regulating valve 8, the water replenishment tank 1-1 and the first overflow pipe 1-3, the main water tank 1-5 and the exhaust pipe H at the top of the main water tank 1-5, so as to control the waste heat regulation.The opening and closing of the throttle valve 8 changes the distribution of residual heat steam flow, thereby achieving reheating and regulation of the water temperature in the constant temperature water tank 2.

[0230] After the steaming and cooking of the cooking pot is completed, the safety lock 6-11 is unlocked to the safety locking device 6-12, and the lid of the cooking pot is opened by the lid driving mechanism. In response to the second production command, such as the soup noodle production command, the container transfer mechanism 4 transfers the container to the food tilting position E2 on page 32 of the instruction manual 26 / 28. The flipping drive mechanism controls the cooking pot 5 to flip to the noodle-inverted posture in one go. The noodles and a small amount of condensed water in the inner liner 5-3 and the water in the pot body 5-2 fall into the container 4-2 together. At the same time, the soup conveying component injects soup and hot water into the container.

[0231] Alternatively, in response to the first production command, as shown in FIG25, the flipping drive mechanism first controls the pot body 5-2 to flip at the first angle R3, and the pot body 5-2 flips to the water pouring posture. At this time, the steam condensate (unnecessary water) accumulated between the pot body 5-2 and the water-dividing inner liner 5-3 flows out along the pot opening of the pot body 5-2 and falls into the water collection basin 5-8 located below the pot opening. The food and condensate in the water-dividing inner liner 5-3 remain in the water-dividing inner liner 5-3 due to the influence of the water-dividing inner liner tilt angle R2 and will not slide out. After the water pouring is completed, the container transfer mechanism 4 transfers the container 4-2 to the food pouring position. As shown in state (4), the flipping drive mechanism 5-7 controls the pot body 5-2 to continue to flip to the second angle R4, that is, the noodle pouring posture. The food remaining in the water-dividing inner liner 5-3 can be completely poured into the container 4-2 under the lubrication of the small amount of steam condensate retained in the water-dividing inner liner 5-3. The sauce conveying component controls the injection of noodle sauce into the container 4-2.

[0232] After the soup or sauce is poured, the container transfer mechanism 4 transfers the finished soup noodles or mixed noodles to the delivery position E3, which is next to the pick-up door 4-4. The pick-up door 4-4 can be opened or closed in a controlled manner for users to pick up their food. After the food is picked up, the container transfer mechanism 4 automatically returns to its initial position E1. After the noodles are poured, the flipping drive mechanism drives the steamer to automatically return to a horizontal position.

[0233] For example, to maintain the food safety and hygiene conditions of the cooking pot, the lid of the cooking pot is closed when not in use. For example, it can be controlled by a program to automatically heat and purge the empty pot with steam generated by the steam generator 1 after a noodle cooking stage, such as after lunch or dinner, or after the automatic cooking system has been working continuously for a period of time. During the steam purging process, by controlling the opening and closing of the residual heat regulating valve 8, the hot water in the constant temperature water tank can also be drawn into the cooking pot along the steam discharge pipe 6-8 using the siphon principle, thereby realizing the alternating cleaning of steam, hot water, and steam to ensure that the cooking pot is in a clean and sterile state for a long time to meet food safety requirements.

[0234] In summary, the embodiments of this disclosure automatically control the flipping angle of the cooking pot during the noodle turning process through a set of control programs.When the container is driven by the container transfer mechanism, the purpose of removing water from mixed noodles and retaining water in soup noodles is achieved; the automatic defrosting and heating process of frozen food is completed by steam, solving the corresponding problems of boiling; with the self-cleaning automatic soup and sauce injection components with posture adjustment function, soup noodles and mixed noodles can be made with one set of automatic devices, and the two types of noodles can be switched freely; furthermore, through the waste heat regulating valve, the waste heat of steam during the noodle cooking process is reasonably distributed and utilized, which further improves the thermal efficiency, and through the opening and closing control of the waste heat regulating valve, based on the siphon principle, a water washing self-cleaning function can be achieved for the steamer.

[0235] The automatic cooking system provided in this embodiment, after being equipped with a storage, automatic gripping, unpacking, and transfer mechanism for frozen noodles and corresponding electrical control, and in conjunction with a self-service ordering system (host computer), can realize a "mini self-service noodle shop" that can work 24 hours a day with minimal space. At the same time, through the program and corresponding pipeline layout, steam is used to automatically clean the parts that come into contact with food, so that the parts in contact with food in the equipment are always in a clean and sterile state. In some embodiments, it can also be combined with common environmental disinfection systems such as ultraviolet lamps and ozone to achieve continuous and stable food safety and hygiene requirements in a closed space.

[0236] The following points need to be explained:

[0237] (1) The accompanying drawings of this embodiment only involve the structures involved in the embodiments of this disclosure. Other structures can refer to the general design.

[0238] (2) For clarity, the thickness of layers or regions in the drawings used to describe the embodiments of this disclosure is enlarged or reduced, that is, these drawings are not drawn to actual scale.

[0239] (3) Where there is no conflict, the embodiments of this disclosure and the features in the embodiments can be combined with each other to obtain new embodiments. Specification page 27 / 28 33 CN 121421336 A

[0240] The above are only specific embodiments of the present disclosure, but the protection scope of the present disclosure is not limited thereto. The protection scope of the present disclosure shall be determined by the protection scope of the claims. Instruction manual 28 / 28 pages 34 CN 121421336 A Figure 1 Figure 2A Instruction manual drawing 1 / 17 pages 35 CN 121421336 A Figure 2B Figure 3A Instruction manual drawing 2 / 17 pages 36 CN 121421336 A Figure 3B Figure 4 Instruction manual drawing 3 / 17 pages 37 CN 121421336 A Figure 5 Instruction manual drawing 4 / 17 pages 38 CN 121421336 A Figure 6 Instruction manual drawing 5 / 17 pages 39 CN 121421336 A Figure 7 Figure 8 Instruction manual drawing 6 / 17 pages 40 CN 121421336 A Figure 9 Instruction manual drawing 7 / 17 pages 41 CN121421336 A Figure 10 Figure 11A Instruction Manual Drawings 8 / 17 Page 42 CN 121421336 A Figure 11B Figure 11C Instruction Manual Drawings 9 / 17 Page 43 CN 121421336 A Figure 12 Figure 13 Instruction Manual Drawings 10 / 17 Page 44 CN 121421336 A Figure 14 Figure 15 Instruction Manual Drawings 11 / 17 Page 45 CN 121421336 A Figure 16 Figure 17 Instruction Manual Drawings 12 / 17 Page 46 CN 121421336 A Figure 18 Figure 19 Instruction Manual Drawings 13 / 17 Page 47 CN 121421336 A Figure 20 Figure 21 Instruction Manual Drawings 14 / 17 Page 48 CN 121421336 A Figure 22 Instruction Manual Drawings 15 / 17 Page 49 CN 121421336 A Figure 23 Figure 16 / 17 of the manual, page 50 CN 121421336 A Figure 24 Figure 25 Figure 17 / 17 of the manual, page 51 CN 121421336 A Abstract Abdominal ultrasound examination method, system and device English: COOKING POT, COOK LID, AUTOMATIC COOKING SYSTEM AND CONTROL METHOD English abstract: A cooking pot, a cooking pot cover, an automatic cooking system and a control method. The cooking pot comprises a pot body and a water separating inner container.distribution hole is located at the bottom of the water distribution liner to allow fluid communication between the water distribution liner and the pot body, and the second limiting member is located on the outer wall of the water distribution liner, wherein the second limiting member cooperates with the first limiting member to limit the maximum rotation angle of the water distribution liner relative to the pot body in at least one rotation direction to realize the water distribution operation. The automatic cooking system includes the above-mentioned cooking pot, which can realize different types of food preparation as needed to meet different user needs.

Claims

1. A cooking pot, comprising: a pot body including a first limiting member on an inner wall of the pot body, and a water distribution inner container rotatably arranged in the pot body, including: a water distribution hole on a bottom of the water distribution inner container to allow fluid communication between the water distribution inner container and the pot body, and a second limiting member on an outer wall of the water distribution inner container, wherein the second limiting member cooperates with the first limiting member to limit a maximum rotation angle of the water distribution inner container relative to the pot body in at least one rotation direction to enable water distribution operation.

2. The digester of claim 1, wherein, The maximum rotation angle ranges from 15 degrees to 45 degrees.

3. The digester of claim 1, wherein, At least a portion of the water distribution inner container is in a first hemispherical shape, including a first circular opening, a plane on which the first circular opening is located is a first plane, a normal projection of the water distribution inner container relative to a rotation axis of the pot body on the first plane is a first normal projection, and a center of the first normal projection passes through a center of the first circular opening.

4. The digester of any one of claims 1-3, wherein, The water distribution hole includes a plurality of first water distribution holes, normal projections of the plurality of first water distribution holes on the first plane are located on a first circle, and a center of the first circle overlaps with the center of the first circular opening.

5. The retort of claim 4, wherein, The plurality of first water distribution holes include a first group of water distribution holes and a second group of water distribution holes, normal projections of the first group of water distribution holes and the second group of water distribution holes on the first plane are symmetrical and close to the first normal projection.

6. The retort of claim 5, wherein, The plurality of first water distribution holes further include a third group of water distribution holes, a normal projection of the third group of water distribution holes on the first plane is located on a same side of the first normal projection as a normal projection of the first limiting member on the first plane, and a normal projection of the third group of water distribution holes on the first plane is located between a normal projection of the first limiting member on the first plane and a normal projection of the first group of water distribution holes and the second group of water distribution holes as a whole on the first plane.

7. The digester of claim 4 wherein, The water distribution inner container further includes a water adjustment hole, a normal projection of the water adjustment hole on the first plane is located between the first circle and the first circular opening.

8. The digester of claim 7, wherein, The water adjustment hole includes a plurality of first water adjustment holes, the plurality of first water adjustment holes are located on a second circle on the water distribution inner container, a diameter of the second circle is the same as a diameter of the first circle, a normal projection of the first group of water distribution holes on the first plane is located on a first straight line perpendicular to the first normal projection, a normal projection of the second group of water distribution holes on the first plane is located on a second straight line perpendicular to the first normal projection, and normal projections of the plurality of first water adjustment holes on the first plane are located on the first straight line or the second straight line.

9. The digester of claim 7 wherein, The normal projection of the water adjustment hole on the first plane and the normal projection of the first limiting member on the first plane are located on opposite sides of the first normal projection.

10. The digester of claim 8, wherein, An angle formed by a line connecting a geometric center of the plurality of first water adjustment holes and a center of the rotation axis and the first plane is not more than 10% of the maximum rotation angle.

11. The digester of any one of claims 1-3, wherein, At least a portion of the pot body is in a second hemispherical shape, including a second circular opening, a plane on which the second circular opening is located is a second plane, in an initial state of the pot body and the water distribution inner container, the first plane is lower than the second plane.

12. A steaming cover, comprising: a cover body, and a nozzle assembly arranged at a middle portion of an inner side of the cover body, comprising: a deflector, and a nozzle comprising a first nozzle opening and a plurality of second nozzle openings, wherein the first nozzle opening is configured to spray fluid in a direction away from the deflector, and the plurality of second nozzle openings are configured to spray fluid in at least a direction towards the deflector, so that the deflector can guide the fluid sprayed by the plurality of second nozzle openings to an inner wall of the cover body.

13. The retort lid of claim 12, wherein, An angle between an axial direction of the first nozzle opening and an axial direction of the plurality of second nozzle openings ranges from 30 degrees to 60 degrees.

14. The retort lid of claim 12, wherein, A ratio of a sum of opening areas of the plurality of second nozzle openings to an opening area of the first nozzle opening ranges from 0.2 to 0.

5.

15. The retort lid of claim 12, wherein, A number of the plurality of second nozzle openings ranges from 3 to 6. A sum of the opening areas of the plurality of second nozzle openings and the opening area of the first nozzle opening ranges from 2.0 mm2 to 4.75 mm2.

16. A retort lid as claimed in any one of claims 12 to 15, wherein, The deflector comprises a conical guiding surface protruding from a side of the nozzle towards the cover body, and the conical guiding surface is configured to guide the fluid sprayed by the plurality of second nozzle openings to the inner wall of the cover body.

17. A retort lid as claimed in any one of claims 12 to 15 wherein, The nozzle assembly further comprises a nozzle connecting portion arranged between the nozzle and the deflector, and the nozzle connecting portion is in a first conical shape protruding from a side of the nozzle towards the cover body. The nozzle comprises a first portion and a second portion, the second portion is arranged between the first portion and the nozzle connecting portion, the second portion is in a second conical shape protruding from a side of the nozzle towards the cover body, the first conical shape and the second conical shape form a V-shaped groove, and the plurality of second nozzle openings are arranged on a surface of the second conical shape.

18. The retort lid of any one of claims 12-15, wherein, The cover body comprises a hollow connecting portion and a first mounting assembly detachably connected to the hollow connecting portion, the first mounting assembly comprises a steam delivery pipeline, the nozzle assembly is connected to the first mounting assembly, and the nozzle is in communication with the steam delivery pipeline.

19. The retort lid of claim 18, wherein, The cover body is arranged in a spaced-apart manner with the deflector to form a fluid buffer area between the hollow connecting portion and the deflector.

20. An automatic steaming system, comprising: a steaming kettle according to any one of claims 1-11, a steaming cover according to any one of claims 12-19, wherein the steaming cover comprises a steam delivery pipeline and a steam exhaust pipeline, and a cover driving mechanism, comprising: a lifting rod base, a lifting rod configured to be controlled to be lifted relative to the lifting rod base, an end of the lifting rod away from the lifting rod base is configured to mount the steaming cover, a middle portion of the lifting rod is provided with a safety locking positioner, and a safety lock connected to the lifting rod base and configured to cooperate with the safety locking positioner when the lifting rod is driven into position to limit the position of the lifting rod.

21. The automatic cooking system of claim 20, wherein, An end of the lifting rod away from the lifting rod base comprises a second mounting assembly, the second mounting assembly comprises a first mounting plate and a second mounting plate connected movably, one of the first mounting plate and the second mounting plate is configured to be connected to the end, and the other is configured to be connected to the steaming cover.

22. The automatic cooking system of claim 20, wherein, The safety lock comprises: a mounting bracket arranged on the lifting rod base, a driving part comprising a controlled telescopic telescopic end, and a Z-shaped locking pin comprising a first straight part, a first corner part, a second straight part, a second corner part and a third straight part connected in sequence, wherein the first straight part comprises a first strip-shaped opening, the telescopic end is slidably connected to the first strip-shaped opening, the first corner part is hinged to the mounting bracket, and an end of the third straight part away from the second corner part is configured to cooperate with the safety locking positioner.

23. The automatic cooking system of claim 20, further comprising a steam supply device, wherein, The steam supply equipment comprises: a steam generator connected to a steam delivery pipeline of the steamer cover through a first pipeline, wherein a first valve is arranged on the first pipeline to control the opening and closing of the first pipeline; a water replenishment tank in communication with the steam generator; and a constant-temperature water tank connected to a steam discharge pipeline of the steamer cover through a second pipeline; wherein the second pipeline is further connected to the water replenishment tank through a waste heat regulating valve configured to control the flow direction of steam discharged from the steam discharge pipeline.

24. The automatic cooking system of claim 23, wherein, The steam supply equipment further comprises: a main water tank arranged below the water replenishment tank and configured to connect the water replenishment tank and the constant-temperature water tank to supply water to the water replenishment tank and / or the constant-temperature water tank under control, wherein an upper portion of the water replenishment tank is further connected to an upper portion of the main water tank through a first overflow pipe, and an upper portion of the constant-temperature water tank is further connected to the upper portion of the water replenishment tank through a second overflow pipe.

25. The automatic steaming system of claim 23, further comprising a controller, wherein, the constant-temperature water tank comprises a temperature sensor configured to monitor the water temperature in the constant-temperature water tank, obtain a detected water temperature value, and feed back the detected water temperature value to the controller, the controller is configured to control the waste heat regulating valve to open in response to the detected water temperature value being higher than a first temperature threshold.

26. The automatic steaming system of claim 23, further comprising a controller, wherein the controller is configured to: control the waste heat regulating valve to be in a closed state in response to a first production instruction; and control the waste heat regulating valve to be in an open state first and then in a closed state in response to a second production instruction.

27. The automatic cooking system of claim 23, further comprising a flip drive assembly, wherein, The turnover driving assembly is configured to control the steamer to turn over, the constant-temperature water tank is provided with a waste heat recovery pipe, an outlet end of the waste heat recovery pipe is located below the water level of the constant-temperature water tank, and an inlet end of the waste heat recovery pipe is in communication with the second pipeline, the controller is further configured to: control the steam supply equipment to supply steam into the pot body in response to a cleaning instruction, control the waste heat regulating valve to be in a closed state after the supply of steam is stopped, so as to reversely suck water from the constant-temperature water tank to the pot body through the second pipeline and the steam discharge pipeline, and control the pot body to turn over to pour out water through the turnover driving assembly.

28. The automatic steaming system of any one of claims 23-27, further comprising: a sauce delivery assembly comprising a sauce storage device and a sauce nozzle in communication with the sauce storage device, the sauce nozzle being controllably openable or closable, The steam generator is further connected to the sauce nozzle through a third pipeline, and a second valve is arranged on the third pipeline.

29. The automatic cooking system of claim 28, further comprising: a controller configured to control the sauce nozzle to open to deliver sauce and control the second valve to open to deliver steam to the sauce nozzle in response to a first recipe instruction.

30. The automatic cooking system of claim 28, wherein, The sauce delivery assembly further comprises a sauce nozzle posture adjusting device, which comprises: a first nozzle support, wherein the sauce nozzle is rotatably connected to the first nozzle support through a first nozzle rotating shaft, and a first nozzle driving device configured to control the sauce nozzle to rotate relative to the first nozzle support to adjust a pitch state of the sauce nozzle.

31. The automatic cooking system of claim 30, wherein, At least one side of the sauce nozzle comprises a sauce delivery pipe, which is reused as at least part of the first nozzle rotating shaft, and a sauce port of the sauce storage device is communicated to the sauce delivery pipe.

32. The automatic cooking system of any one of claims 23-27, further comprising: a soup delivery assembly comprising a soup storage device and a soup nozzle in communication with the soup storage device, the soup nozzle being controllably openable or closable, wherein the steam generator is further connected to the soup nozzle through a fourth pipeline, and a third valve is arranged on the fourth pipeline, the thermostatic water tank is further connected to the soup nozzle through a fifth pipeline, and a fourth valve is arranged on the fifth pipeline.

33. The automatic cooking system of claim 32, further comprising: a controller configured to control the soup nozzle and the fourth valve to open to deliver soup and water in the thermostatic water tank and control the third valve to open to deliver steam to the soup nozzle in response to a second recipe instruction.

34. The automatic cooking system of claim 33, wherein, a booster pump is further arranged on the fifth pipeline, the controller is configured to control the booster pump and the fourth valve to open and close at the same time in response to the second recipe instruction.

35. The automatic cooking system of claim 32, wherein, The soup delivery assembly further comprises a soup nozzle posture adjusting device, which comprises: a second nozzle support, wherein the soup nozzle is rotatably connected to the second nozzle support through a second nozzle rotating shaft, and a second nozzle driving device configured to control the soup nozzle to rotate relative to the second nozzle support to adjust a pitch state of the soup nozzle.

36. The automatic cooking system of claim 35, wherein, At least one side of the soup nozzle comprises a soup delivery pipe, which is reused as at least part of the second nozzle rotating shaft, and a soup port of the soup storage device is communicated to the soup delivery pipe.

37. A control method of an automatic cooking system, wherein, The automatic cooking system comprises the cooking pot of any one of claims 1-11, and the control method comprises: in response to a first recipe instruction, controlling the pot body to overturn by a first angle to pour water between the pot body and the water separation inner container out, moving a container to below the pot body, and controlling the pot body to overturn by a second angle to pour the object and water in the water separation inner container into the container, wherein the second angle is greater than the first angle; In response to the second making instruction, the container is moved to below the pot body, and the pot body is controlled to overturn by a second angle, so as to pour the water between the pot body and the water separation inner container and the object and water in the water separation inner container into the container.

38. The control method according to claim 37, wherein The automatic cooking system is an automatic noodle cooking system, the first making instruction comprises a noodle mixing making instruction, and the second making instruction comprises a noodle soup making instruction.

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