Frying pan device
By setting temperature measurement elements in the wok that directly contacts the ingredients, the problem of inaccurate temperature measurement in the existing technology is solved, accurate detection and uniform cooking of the food temperature in the wok is achieved, and the temperature control capability of the wok device is improved. .
Patent Information
- Application Number
- CN202310807894.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-07-04
- Publication Date
- 2025-01-07
AI Technical Summary
The existing wok device has insufficient accuracy in temperature measurement, which cannot accurately detect the actual temperature of the ingredients in the wok, resulting in uneven cooking and sometimes cooked.
The temperature measuring element is set up in the wok. By installing it on the mount or stirring leaf in the center of the inner bottom of the wok, the temperature measuring element is directly in contact with the ingredients, and the temperature measuring element is detected in real time, and connected to the control circuit through wires to achieve Accurate temperature control.
It improves the accuracy of cooking temperature control, ensures that the ingredients can be cooked evenly, avoids cooking unevenly, and enhances the stability and cooking effect of the wok device.
Smart Images
Figure CN119257418A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of cooking equipment, in particular to a frying pan device in cooking equipment. Background Art
[0002] During the cooking process, the cooking temperature (the cooking temperature refers to the set temperature corresponding to the power output controlled by the main control circuit of the cooking machine) is a key factor affecting the taste of the cooked dishes. In the intelligent cooking process, the control of the cooking temperature is inseparable from accurate temperature feedback information.
[0003] The existing wok device heats the wok by a heating device arranged on the periphery of the wok, so that the wok heats up and then transmits the temperature to the cooking food inside. The temperature information is usually collected by installing a temperature detector on the outer wall of the wok, and the main control circuit adjusts the output value of the power board according to the detected wok temperature to change the executed cooking temperature; or based on the detected wok temperature, appropriate temperature compensation is performed according to previous test experience to calculate the actual temperature of the food inside the wok, and then decide whether to adjust the cooking temperature; or an infrared sensor is arranged above the wok mouth to detect the temperature of the food inside the wok.
[0004] This type of frying pan device has the following deficiencies in temperature measurement:
[0005] 1. When the temperature detector is installed on the outer wall of the wok, only the temperature of the outer wall of the wok can be detected. The actual temperature of the ingredients during cooking is often significantly different from the temperature of the outer wall of the wok. Under the influence of uncertain factors such as the type of ingredients (meat, vegetables or liquid), looseness, temperature of ingredients and ambient temperature, it is impossible to accurately calculate the heat conducted by the wok to the ingredients. In this case, adjusting the cooking temperature during cooking by detecting the temperature of the outer wall of the wok may easily lead to the ingredients not being cooked to the ideal degree of doneness and state.
[0006] 2. The empirical values are obtained through experiments and used as compensation for temperature differences. The empirical values obtained from the experiments cannot cover all possible variables, so the phenomenon of sometimes raw and sometimes cooked may occur. The stability of the cooked dishes cannot be ensured, and the degree of doneness of the ingredients and the cooking effect cannot be accurately controlled.
[0007] 3. When using infrared sensors to detect temperature, it is easily affected by oil smoke and gas, resulting in inaccurate food temperature detected by infrared. Summary of the invention
[0008] The technical problem solved by the invention is to provide a frying pan device for accurately measuring the temperature of food in the frying pan.
[0009] In order to solve the above technical problems, the present invention provides a wok device, which includes a wok, a mounting seat installed at the center of the inner bottom surface of the wok, and a stirring blade arranged on the mounting seat. A temperature measuring element for real-time detection of the temperature of the cooking food in the wok is arranged in the wok. The temperature measuring element is embedded in the inner wall of the wok, and its connecting wires are sequentially passed through the wire grooves arranged on the inner wall of the wok and the central hole of the bottom of the wok, and then led out from the hollow rotating shaft arranged on the outer bottom surface of the wok and connected to the control circuit for controlling the cooking of the wok; or, the temperature measuring element is arranged on the stirring blade, and its connecting wires are sequentially passed through the wiring grooves arranged on the stirring blade, the wire channel on the mounting seat and the central hole, and then led out from the hollow rotating shaft and connected to the control circuit; or, the temperature measuring element is arranged on the mounting seat, and its connecting wires are sequentially passed through the wire channel and the central hole, and then led out from the hollow rotating shaft and connected to the control circuit; the temperature measuring probe of the temperature measuring element is in contact with the food in the wok.
[0010] Preferably, the temperature measuring probe of the temperature measuring element arranged on the mounting seat is embedded in a recess on the mounting seat, and the recess is provided with a sealing structure that can be sealably covered on the recess, and the temperature measuring probe is tightly attached to the sealing structure.
[0011] Preferably, the root of the stirring blade is fixedly connected to the mounting seat, the blade body of the stirring blade extends from bottom to top toward the mouth of the wok, and the temperature measuring element arranged on the stirring blade is installed at the root of the stirring blade.
[0012] Preferably, the temperature measuring element is a temperature and humidity sensor.
[0013] Preferably, the temperature measuring element is a temperature sensor, and a humidity sensor for detecting the humidity of cooking ingredients in the wok is also provided on the stirring blade.
[0014] Preferably, a viscosity sensor for detecting the viscosity of the soup used to cook dishes in the frying pan is also provided on the stirring blade.
[0015] The present invention arranges a temperature measuring element in the wok so that the temperature measuring element can directly perform contact temperature measurement with the food in the wok, thereby accurately detecting the actual temperature of the food and further improving the accuracy of temperature control during the cooking process. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] Figure 1 It is a structural schematic diagram of the frying pan device in the present invention.
[0017] Figure 2 for Figure 1 Enlarged view of point A in the middle.
[0018] The reference numerals in the figure are: frying pan 1, hollow rotating shaft 11, temperature measuring element 2, temperature measuring probe 21, connecting wire 22, furnace core 3, inner shell 31, outer shell 32, heating component 33, stirring blade 4, mounting base 5. DETAILED DESCRIPTION
[0019] The present invention directly arranges the temperature measuring element 2 in the wok 1 of the wok device, so that the temperature measuring element 2 directly contacts the food and measures the temperature, which can accurately detect the actual temperature of the food and further improve the accuracy of temperature control during the cooking process.
[0020] like Figure 1-2 As shown, the wok device comprises a wok 1, a temperature measuring element 2 for detecting the temperature of food in the wok 1, and a furnace core 3 for heating the wok 1. In the present invention, a mounting seat 5 is preferably provided at the center of the bottom surface of the wok 1, and a stirring blade 4 is provided on the mounting seat 5.
[0021] 1. Wok 1
[0022] The frying pan 1 has an opening at the upper end. Figure 1 The paper surface where the middle wok device is located is the reference direction, the opening direction of the wok 1 is upward, and the direction opposite to the opening is downward, and the same below) is cylindrical, the lower part is an arc body, and the bottom surface is a plane.
[0023] A mounting seat 5 is provided at the center of the inner surface of the bottom of the wok 1. Preferably, the vertical cross-section of the mounting seat 5 is square at the bottom and trapezoidal at the top. A hollow rotating shaft 11 coaxial with the wok 1 is fixedly connected to the outer surface of the bottom of the wok 1. A center hole coaxial with the hollow rotating shaft 11 is opened at the bottom of the wok 1, and the aperture of the center hole is smaller than the inner diameter of the axial channel. A vertical motor is fixedly connected in the hollow rotating shaft 11, and the driving shaft of the vertical motor passes through the center hole and is placed in the wok 1 and fixedly connected to the mounting seat 5.
[0024] The root of the stirring blade 4 is fixedly connected to the mounting seat 5, and the blade body of the stirring blade 4 extends from bottom to top toward the pot mouth of the wok 1. The mounting seat 5 is driven to rotate by the vertical motor, thereby driving the stirring blade 4 to rotate relative to the wok 1 to stir the food in the wok 1.
[0025] 2. Furnace core 3
[0026] The furnace core 3 is composed of an inner shell 31, a heating component 33 and an outer shell 32. The upper end of the inner shell 31 is open, the bottom of the inner shell 31 is flat, and the vertical cross-section of the inner shell 31 is arc-shaped, which is the same as the arc shape of the vertical cross-section of the lower half of the wok 1. The wok 1 is coaxially arranged in the cavity enclosed by the inner shell 31; the heating component 33 is an electromagnetic heating coil installed around the outer wall of the inner shell 31.
[0027] The outer shell 32 is wrapped around the outside of the heating component 33 to protect the heating component 33 from water and oil. Preferably, the outer shell 32 is made of metal material, and includes side walls and a bottom plate. The side walls and the bottom plate form a cylindrical structure. The inner shell 31 carries the electromagnetic heating coil and is accommodated in the outer shell 32. The opening edge of the inner shell 31 is fixed to the top opening edge of the outer shell 32, and the bottom surface of the inner shell 31 is pressed against the upper surface of the bottom plate.
[0028] A central through hole is provided at the bottom surface of the inner shell 31 and the center of the bottom plate of the outer shell 32. The lower end of the hollow rotating shaft 11 passes through the two central through holes in sequence and is placed under the bottom plate. A driving component for supporting the wok 1 and enabling the wok 1 and the inner shell 31 to perform relative rotational motion is provided below the bottom plate. Both sides of the outer wall of the outer shell 32 are connected to the frame of the cooking machine through a swing mechanism.
[0029] 3. Temperature measuring element 2
[0030] The wok 1 is provided with the temperature measuring element 2 for real-time temperature detection of the cooking food in the wok 1. The temperature measuring probe 21 of the temperature measuring element 2 is in contact with the food in the wok 1. The connecting wire 22 of the temperature measuring element 2 (the connecting wire 22 includes a power supply wire and a signal wire) is led out through the hollow rotating shaft 11 and is electrically connected to the external control circuit for controlling the cooking of the wok 1. Specifically, the installation methods of the temperature measuring element 2 are mainly the following three:
[0031] 1) The temperature measuring element 2 is embedded on the inner wall of the frying pan 1.
[0032] Preferably, the temperature measuring element 2 is located in the lower area of the wok 1, and one end of the temperature measuring probe 21 with a connecting wire 22 is fixed to the inner wall of the wok 1, and the other end extends away from the inner wall of the wok 1 into the inner cavity of the wok 1.
[0033] This installation method extends the temperature measuring probe 21 into the inner cavity of the wok 1, so that the temperature measuring probe 21 can fully contact with the food in the wok 1, which is beneficial to temperature collection.
[0034] Alternatively, the temperature probe 21 is partially embedded in a groove on the inner wall of the frying pan 1 in a horizontal manner (the groove may be a tiny cavity that only accommodates the temperature probe 21), and a heat insulation sheet is provided between the temperature probe 21 and the groove.
[0035] This installation method has a relatively stable structure, which is beneficial to the service life of the temperature measuring probe 21.
[0036] The connecting wire 22 passes through the wire groove arranged on the inner wall of the wok 1 and the central hole at the bottom of the wok 1 in sequence, and then leads out from the hollow rotating shaft 11 arranged at the bottom of the wok 1 and connects to the control circuit.
[0037] The number of the temperature measuring elements 2 may be one or more. By arranging a plurality of temperature measuring elements 2 at different positions, the temperature of food at different positions can be detected, making the temperature detection value more accurate.
[0038] 2) The temperature measuring element 2 is arranged on the stirring blade 4.
[0039] When the temperature measuring element 2 is arranged on the stirring blade 4, the installation method of its temperature measuring probe 21 can also be that one end is fixed and the other end extends away from the stirring blade 4 toward the inner cavity of the frying pan 1, or the temperature measuring probe 21 lies flat on the stirring blade 4 and part of the temperature measuring probe 21 is embedded in the stirring blade 4, and its connecting wire 22 passes through the wiring groove arranged on the stirring blade 4, the wire channel on the mounting seat 5 and the central hole in sequence, and then is led out from the hollow rotating shaft 11 and connected to the control circuit.
[0040] When the stirring blade 4 is stirring the food, it is placed in the food. The temperature measuring element 2 is installed on the stirring blade 4 to detect the internal temperature of the food. As the stirring blade 4 rotates, the temperature measuring element 2 can measure the temperature of the food at different positions. The temperature collection is more comprehensive and cost can be saved.
[0041] Preferably, the temperature measuring probe 21 is arranged at the root of the stirring blade 4 .
[0042] The root of the stirring blade 4 is the position closest to the bottom of the wok 1. When cooking a small amount of food, the food is only piled up in the bottom area of the wok 1. If the temperature probe 21 is set too high, the temperature of the food piled up at the bottom of the wok 1 cannot be collected. Setting the temperature probe 21 at this position can be compatible with the temperature detection of food of different amounts.
[0043] 3) The temperature measuring element 2 is arranged on the mounting seat 5 .
[0044] A recess is provided on the mounting seat 5 , and the temperature measuring probe 21 of the temperature measuring element 2 is embedded in the recess, and a heat insulating pad is provided between the temperature measuring probe 21 and the recess.
[0045] Furthermore, in order to prevent vegetable juice and the like from flowing into the recess, a sealing structure that can be sealed over the recess is provided on the recess. The sealing structure can be made of a material with high thermal conductivity, and the temperature measuring probe 21 is tightly attached to the sealing structure.
[0046] The connecting wire 22 of the temperature measuring element 2 passes through the wire channel and the center hole on the mounting seat 5 in sequence, and then is led out from the hollow rotating shaft 11 and connected to the control circuit.
[0047] In the present invention, the temperature measuring element 2 can also be arranged at two or three positions of the wok wall 1 , the stirring blade 4 and the mounting seat 5 .
[0048] The temperature measuring element 2 may be a temperature and humidity sensor, which can detect the temperature of the food in the wok 1 and also the humidity of the food in the wok 1 .
[0049] The temperature measuring element 2 may also be a single-function temperature sensor, and a humidity sensor for detecting the humidity of the cooking ingredients in the wok 1 is also provided on the stirring blade 4 .
[0050] By adding a humidity sensor to the stirring blade 4, the wok device can detect the temperature of the ingredients in the wok 1 while also collecting the overall humidity of the ingredients, which is convenient for the control circuit to control the moisture of the ingredients during the cooking process, especially when high heat (high temperature) is required to collect the juice. The information detected by the humidity sensor provides the control system with the most intuitive information, which is more conducive to the overall production of the cooked dishes.
[0051] Furthermore, a viscosity sensor for detecting the viscosity of the soup of the dish cooked in the wok 1 may be provided on the stirring blade 4, so as to further improve the cooking performance of the wok device.
Claims
1. A frying pan device, comprising a frying pan (1), a mounting seat (5) mounted at the center of the inner bottom surface of the frying pan (1), and a stirring blade (4) arranged on the mounting seat (5), characterized in that: A temperature measuring element (2) for real-time detection of the temperature of the food being cooked in the wok (1) is provided in the wok (1). The temperature measuring element (2) is embedded in the inner wall of the wok (1), and its connecting wire (22) passes through a wire groove provided on the inner wall of the wok (1) and a central hole at the bottom of the wok (1) in sequence, and then is led out from a hollow rotating shaft (11) provided on the outer bottom surface of the wok (1) and connected to a control circuit for controlling cooking in the wok (1); or, the temperature measuring element (2) is provided on a stirring blade (4), and its connecting wire (22) is connected to a stirring blade (4) and a stirring blade (4) is connected to the stirring blade (4) and a stirring blade (4) is connected to the stirring blade (4) and a stirring blade (2 ... 2) passes through the wiring groove provided on the stirring blade (4), the wire channel on the mounting seat (5) and the central hole in sequence, and then is led out from the hollow rotating shaft (11) and connected to the control circuit; or, the temperature measuring element (2) is provided on the mounting seat (5), and its connecting wire (22) passes through the wire channel and the central hole in sequence, and then is led out from the hollow rotating shaft (11) and connected to the control circuit; the temperature measuring probe (21) of the temperature measuring element (2) is in contact with the food in the wok (1).
2. The frying pan device according to claim 1, characterized in that: The temperature measuring probe (21) of the temperature measuring element (2) arranged on the mounting seat (5) is embedded in a recess on the mounting seat (5), and the recess is provided with a sealing structure that can be sealed on the recess, and the temperature measuring probe (21) is tightly attached to the sealing structure.
3. The frying pan device according to claim 1, characterized in that: The root of the stirring blade (4) is fixedly connected to the mounting seat (5), the blade body of the stirring blade (4) extends from bottom to top in the direction of the pot mouth of the frying pan (1), and the temperature measuring element (2) arranged on the stirring blade (4) is installed at the root of the stirring blade (4).
4. The frying pan device according to claim 2 or 3, characterized in that: The temperature measuring element (2) is a temperature and humidity sensor.
5. The frying pan device according to claim 3, characterized in that: The temperature measuring element (2) is a temperature sensor, and a humidity sensor for detecting the humidity of cooking ingredients in the frying pan (1) is also provided on the stirring blade (4).
6. The frying pan device according to claim 5, characterized in that: A viscosity sensor for detecting the viscosity of the soup used to cook dishes in the frying pan (1) is also provided on the stirring blade (4).