Multi-heat-source collaborative integrated digester based on modular design

Abstract

The invention relates to a multi-heat-source synergistic integrated digester based on modular design, and belongs to the technical field of food processing equipment. The digester comprises a digester shell, a supporting seat, a first steam interlayer, a second steam interlayer, an electric heating module and an infrared heating module, the electric heating module adopts a copper pipe type sheet electric heater and is mounted in the middle of a digester body through an L-shaped fixing plate and a sheet radiator baffle, and the infrared heating module is mounted on the inner wall of the upper portion of the digester body and covered with sealing glass. A plurality of temperature sensors are arranged in the pot body, are connected with the control system and are used for realizing temperature dynamic compensation adjustment of different areas of the pot body; the steam interlayer is subjected to steam supply adjustment through a steam pipeline and a manual-automatic integrated steam opening valve; the bottom of the pot body is provided with a soup discharge pipeline, and the top or side wall is provided with a steam pressure release valve. The equipment has the characteristics of cooperation of multiple heat sources, accurate temperature control, modular quick assembly and the like, and is suitable for standardized heat treatment and industrial production of Chinese sauce marinated products.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing equipment, and more particularly to a multi-heat source coordinated integrated cooking pot based on modular design. Background Art

[0002] During the thermal processing of Chinese-style marinated meat products, traditional steaming and cooking equipment mostly uses a single steam heat source. Its equipment structure is relatively fixed, and its heat transfer method is single, making it difficult to achieve multi-stage precise temperature control. In actual production, this type of equipment suffers from problems such as uneven heating, large temperature differences within the pot, and slow temperature control response, resulting in inconsistent material maturity, affecting the product's flavor, taste, and food safety. Especially in key process links such as brine formation and caramel reaction, the temperature field distribution directly determines the surface color and degree of carbonization of the product. If improperly controlled, it can easily cause uneven color, pale color, or partial burnt color, seriously affecting the consistency of the product's appearance and sensory quality.

[0003] Existing steaming and cooking equipment, such as Chinese utility model patent CN202321966214.5, discloses a square pot for braising. Although it has a certain temperature control capability and integrates a steam interlayer and temperature feedback elements, its heat source is still a single steam method and lacks a multi-heat source coordination mechanism such as electric heating or infrared. Summary of the Invention

[0004] The purpose of the present invention is to provide a multi-heat source collaborative integrated cooking pot based on modular design. Through the multi-heat source collaboration of the first steam layer, the second steam layer, the upper infrared heater and the segmented electric heater, combined with the layered temperature sensor and the hierarchical control strategy, the temperature uniformity and dynamic response speed of the cooking space are significantly improved.

[0005] Solve the problems of uneven heating and slow temperature control response in the cooking pot.

[0006] Solve the problem of heating dead corners in square pots and lack of heater protection.

[0007] Solve the problems of rough temperature control and insufficient infrared radiation coverage in electric heating areas.

[0008] Solve the problem of lack of dynamic response strategy for multi-region temperature deviation.

[0009] Solve the command conflict problem when multiple areas need to adjust power at the same time.

[0010] Solve the problem of reduced heat transfer efficiency and sudden power loss caused by scaling in the steam interlayer.

[0011] Solve the problem of water accumulation at the bottom of the steam jacket affecting heat conduction.

[0012] Solve the problem of local temperature difference caused by insufficient hot air circulation.

[0013] In order to solve the above problems and achieve the purpose and other advantages of the present invention, a multi-heat source collaborative integrated cooking pot based on modular design is provided, comprising: A cooking pot having a cooking space inside; The heating module is arranged inside the cooking pot and includes: a first steam jacket disposed at the bottom of the cooking pot; The second steam jacket is arranged around the circumference of the cooking pot and is located in the middle and lower part of the cooking pot; two steam pipes, respectively connecting the first steam jacket and the second steam jacket to a steam supply system; at least one set of infrared heaters disposed on the upper portion of the inner wall of the cooking pot; At least one set of electric heaters, which are arranged in the middle of the inner wall of the cooking pot; Two steam opening valves, which are respectively arranged on two steam pipes; At least three temperature sensors, with at least one temperature sensor respectively provided in the upper area, middle area and lower area inside the cooking pot; A control system is connected to each group of infrared heaters, electric heaters and each temperature sensor respectively.

[0014] Preferably, the multi-heat source collaborative integrated cooking pot based on modular design further includes: A support base is provided at the bottom of the outer shell of the cooking pot; Two baffles, one baffle is provided on the side of each group of electric heaters facing the cooking space; Two pieces of glass, with the side of each group of infrared heaters facing the cooking space covered with glass; A soup drainage pipe is provided at the lowest point of the bottom of the cooking pot and is connected to an external drainage system; A steam pressure relief valve, which is provided on the top or side wall of the cooking pot; The cooking pot is square, and there are two groups of infrared heaters and electric heaters. The two groups of infrared heaters are respectively arranged on the left and right side walls of the cooking pot, and the two groups of electric heaters are respectively arranged on the front and back side walls of the cooking pot.

[0015] Preferably, in the multi-heat source collaborative integrated cooking pot based on modular design, the electric heater is divided into a lower heating section, a middle heating section and an upper heating section with independent temperature control along the vertical direction, and each section has an independent resistance wire built in and is connected to the control system through a branch terminal.

[0016] Preferably, in the modular design-based multi-heat source collaborative integrated cooking pot, the control system is configured to perform the following operations: a) After acquiring the data transmitted by each temperature sensor, calculate the temperature deviation value △T of the lower, middle, and upper areas. If a certain area is equipped with only one temperature sensor, △T is the measured temperature minus the set temperature. If a certain area is equipped with multiple temperature sensors, △T is the average of the measured temperatures of all temperature sensors corresponding to the area minus the set temperature. b) For each region independently, do the following: When |△T|≤5℃: If △T in the lower area is less than 0, the opening of the steam valve corresponding to the first steam jacket is increased; If the lower area △T>0, reduce the opening of the steam valve corresponding to the first steam interlayer; If △T in the middle area is less than 0, increase the opening of the steam valve corresponding to the second steam jacket; If the middle area △T>0, reduce the opening of the steam valve corresponding to the second steam jacket; If △T in the upper area is less than 0, increase the power of the infrared heater; If △T>0 in the upper area, reduce the power of the infrared heater; When 5<|△T|≤10℃: If △T in the lower area is less than 0, increase the opening of the steam valve corresponding to the first steam jacket and increase the power of the lower heating section; If △T in the lower area is greater than 0, the opening of the steam valve corresponding to the first steam interlayer is reduced and the power of the lower heating section is reduced; If △T in the middle area is less than 0, increase the opening of the steam valve corresponding to the second steam jacket and increase the power of the middle heating section; If the △T in the middle area is greater than 0, reduce the opening of the steam valve corresponding to the second steam jacket and reduce the power of the middle heating section; If △T in the upper area is less than 0, increase the power of the upper heating section and the power of the infrared heater; If △T>0 in the upper area, reduce the power of the upper heating section and the power of the infrared heater; When |△T|>10℃ or temperature change rate>2℃ / min: If △T in the lower area is less than 0, increase the opening of the steam valve corresponding to the first steam jacket and increase the power of the lower heating section; If △T in the lower area is greater than 0, the opening of the steam valve corresponding to the first steam interlayer is reduced and the power of the lower heating section is reduced; If △T in the middle area is less than 0, increase the opening of the steam valve corresponding to the second steam jacket and increase the power of the middle heating section; If the △T in the middle area is greater than 0, reduce the opening of the steam valve corresponding to the second steam jacket and reduce the power of the middle heating section; If △T in the upper area is less than 0, increase the power of the upper heating section and the power of the infrared heater; If △T in the upper area is greater than 0, reduce the power of the upper heating section, reduce the power of the infrared heater, and open the steam pressure relief valve.

[0017] Preferably, in the modularly designed multi-heat source collaborative integrated cooking pot, when multiple zones need to adjust the power of the infrared heaters at the same time, if |ΔT| of any zone is greater than 10°C, only the instructions of that zone are executed, and the instructions of other zones are ignored. Otherwise, the following rules are followed: i) Define regional directives: Generate directive values ​​for each region: Upper level instruction D u : When the power needs to be increased, the command value is +1; when the power needs to be reduced, the command value is -1; when no adjustment is required, the command value is 0; Middle-level instruction D m : When the power needs to be increased, the command value is +1; when the power needs to be reduced, the command value is -1; when no adjustment is required, the command value is 0; Lower level instruction D d : When the power needs to be increased, the command value is +1; when the power needs to be reduced, the command value is -1; when no adjustment is required, the command value is 0; ii) Calculate the dynamic decision value P: Set the basic value of each area's weight coefficient: Upper area weight coefficient basic value W u = 0.6 The basic value of the middle-level area weight coefficient W m = 0.25 The basic value of the lower area weight coefficient W d = 0.15 Dynamic weight adjustment rules for weight coefficients: If |△T|>10℃ in any region, the weight coefficient of the region is increased to 1.5 times its basic value; otherwise, the weight coefficient of the region remains at its basic value; Calculate the comprehensive decision value: P = (D u ×W u ) + (D m ×W m ) + (D d ×W d ) iii) Perform power regulation: If P>0: Increase the power of infrared heater by |P|×K + ×P 额定 Among them, K + is the power increase coefficient, 0.005≤K+ ≤0.01; If P < 0: reduce the infrared heater power by |P|×K − ×P 额定 Among them, K − is the power reduction coefficient, 0.003≤K − ≤0.008; If P = 0: Maintain the current power unchanged; iv) Steam-assisted heating emergency mechanism: When both: P>0; The lower region has △T < −10°C; Then additionally execute: Increase the opening of the steam valve corresponding to the first steam jacket to min (130% of the current value, 90% of the maximum valve opening); Increase the power of the lower heating section to 110-120% of the current value; Freeze the regulation action of all heating modules except the first steam jacket and the lower heating section for 60 seconds.

[0018] Preferably, in the modularly designed multi-heat source collaborative integrated cooking pot, a steam trap is provided at the lowest point of each of the first steam interlayer and the second steam interlayer, and the outlet of each steam trap is connected to the drain port at the bottom of the cooking pot through a pipeline. The control system is configured to perform the following operations: Perform this independently for each steam jacket: Get the steam inlet temperature T of the steam jacket in , outlet temperature T out ; Calculate the effective heat transfer coefficient K: If the following two conditions are met: (T in - T out )≤2℃; T out ≥T sat - 5℃, T sat is the steam saturation temperature; It is determined to be effective heat exchange, and the K value calculation process is skipped; Otherwise, calculate the K value as follows: Calculate the logarithmic mean temperature difference △T lm = [ (T in - T pot ) - (T out - T pot ) ] ÷ ln[(T in- T pot ) ÷(T out - T pot ) ]; Calculate the effective heat transfer coefficient K = Q ÷ (△T lm × A) Among them, Q is the steam flow value, A is the designed heat transfer area of ​​the steam jacket, T pot is the measured temperature, and the measured temperature T of the lower area of ​​the first steam jacket corresponds to pot , the measured temperature T of the middle area of ​​the second steam jacket pot ; If the K value is lower than 80% of the set threshold for 5 consecutive minutes, the steam trap of the steam jacket will be opened for 10 seconds, and the steam flow rate of the steam pipe will be increased to 115% of the current value; When the power adjustment range of any infrared heater exceeds 30% of its rated power within 1 second, the power adjustment function of all electric heaters will be frozen for 60 seconds; If the upper region |△T|>10℃: When the temperature change rate is greater than 2°C / min, the pressure relief valve is immediately opened; When the temperature change rate is 1℃ / min≤≤2℃ / min, re-test |△T| after a delay of 30s. If |△T| is still greater than 10℃, open the pressure relief valve; When the temperature change rate is ≤1℃ / min, re-test |△T| after a delay of 60s. If |△T| is still greater than 10℃, open the pressure relief valve.

[0019] Preferably, in the modularly designed multi-heat source collaborative integrated cooking pot, an array of hemispherical protrusions is provided on the inner wall of the bottom of the first steam interlayer, and the height of the protrusions is 40-60% of the gap of the first steam interlayer; The control system is configured to: when the temperature deviation value ΔT of the lower area is continuously less than -5°C and the opening degree of the steam opening valve corresponding to the first steam jacket is greater than 85% for 2 consecutive minutes, the pulse cleaning mode of the first steam jacket is activated: the steam opening valve corresponding to the first steam jacket is controlled to open in a cycle of 0.5-1s and closed in a cycle of 0.2-0.5s, and the cycle is continued for 20-30 cycles; After the pulse cleaning mode is started, the K value calculation of the first steam jacket is suspended; After the pulse cleaning mode ends, the K value calculation for the first steam jacket is resumed.

[0020] Preferably, the multi-heat source collaborative integrated cooking pot based on modular design further includes: At least one circulation fan, which is arranged at the top of the interior of the cooking pot and is used to drive the hot air circulation in the cooking space; The control system is configured as: Calculate the temperature change rate of the upper, middle and lower areas in real time. The temperature change rate is the change value of the temperature measured by the temperature sensor per unit time. A positive temperature change rate value indicates a warming trend, while a negative temperature change rate value indicates a cooling trend. When the absolute value of the temperature change rate in any area exceeds 1°C / min, start the circulation fan and perform the following operations: If the temperature change rate value of the area is positive, the power of the heating module corresponding to the area is reduced; If the temperature change rate of the area is negative, the power of the heating module corresponding to the area is increased; Among them, the lower area corresponds to the first steam interlayer and the lower heating section, the middle area corresponds to the second steam interlayer and the middle heating section, and the upper area corresponds to the infrared heater and the upper heating section; When the absolute value of the temperature change rate in all areas is lower than 0.5℃ / min, turn off the circulation fan.

[0021] The present invention has at least the following beneficial effects: This invention utilizes a multi-heat-source collaborative structure integrating a first steam jacket, a second steam jacket, a central electric heater, and an upper infrared heater, combined with a three-layer temperature sensor network to achieve independent temperature control in each zone of the cooking area. This system effectively addresses the large vertical temperature differences (measured as exceeding 8°C) encountered in traditional single-heat-source equipment. Through dynamic compensation, the maximum temperature difference within the pot is reduced to within 3°C, significantly improving the consistency of cooked sauces and marinades.

[0022] This invention utilizes a double-sided square pot design, with infrared heaters (covered with heat-resistant glass) installed on the upper portions of the left and right sidewalls, and electric heaters (with protective baffles in front) installed in the middle of the front and rear sidewalls. This design incorporates a top pressure relief valve and a bottom drain port. This structure eliminates the cold corners of traditional square pots (reducing the temperature difference from 10°C to 2°C). The protective design extends the life of the electric heater from six months to over two years, and keeps the infrared radiation efficiency decay rate to less than 3% per year.

[0023] This innovative vertically segmented electric heater divides the heating area into three independently controlled temperature zones: lower, middle, and upper. Each zone has its own built-in resistor. When a localized area requires temperature compensation (e.g., if the lower layer is 5°C underheated), only the power to the corresponding zone is adjusted (e.g., increasing the lower zone to 80%). This accurately corrects the temperature difference within 7 minutes, ensuring fluctuations in other zones are ≤1°C, thus avoiding the temperature overshoot associated with traditional integrated heating.

[0024] This invention establishes a hierarchical coordinated control strategy: when |ΔT| ≤ 5°C, a single heat source makes fine adjustments (e.g., adjusting the steam valve in the lower layer); when 5°C < |ΔT| ≤ 10°C, dual heat sources are linked (e.g., increasing the steam valve and electric heating power in the lower layer in response to undertemperature); and when |ΔT| > 10°C or the temperature change rate > 2°C / min, enhanced control is implemented, with the pressure relief valve activated. This strategy simultaneously corrects the temperature difference within 3 minutes under extreme operating conditions (lower layer -8°C / upper layer +12°C), improving efficiency by 300% compared to traditional single-heat-source solutions and avoiding the risk of overtemperature shutdown.

[0025] The present invention proposes a dynamic decision algorithm to solve the multi-region power conflict: dynamic weights are assigned to each layer of instructions (basic value: upper layer 0.6 / middle layer 0.25 / lower layer 0.15, emergency weight × 1.5), and infrared power adjustment is driven by the comprehensive decision value P (when P>0, power increase | P | × K + ×P rated). When the lower layer experiences severe undertemperature (ΔT < -10°C), an emergency mechanism is activated: raising the bottom steam valve to 130% (limited to a maximum of 90%), increasing the electric heating power by 10-20%, and freezing other modules for 60 seconds. This mechanism resolves the -12°C crisis in the lower layer within 4 minutes, accelerating the heating rate by over 50% compared to traditional stacking strategies.

[0026] This invention establishes a real-time monitoring system for steam interlayer fouling. By calculating the heat transfer coefficient K (based on the steam inlet / outlet temperatures and the boiler temperature), the system automatically opens the steam trap for 10 seconds and increases steam flow by 15% if the K value remains below a threshold of 80% for five consecutive minutes. Combined with an array of hemispherical protrusions at the bottom of the interlayer (their height accounts for 50% of the gap), a pulse cleaning mode (25 cycles of 0.5-1s on / 0.2-0.5s off) is triggered when a sustained undertemperature (ΔT < -5°C) is detected and the steam valve opening exceeds 85%. Blockages are cleared within six minutes, reducing heat transfer efficiency recovery time by 90% compared to manual maintenance.

[0027] This invention features an intelligent circulating fan system that monitors the temperature change rate of each floor in real time. When the temperature change rate in any area exceeds 1°C / min, the fan is activated and the corresponding heat source is adjusted accordingly (for example, power is reduced in areas with rising temperatures). The fan is shut off when the temperature change rate is less than 0.5°C / min. This design reduces fan run time by 60%, reduces soup evaporation by 18%, and improves local temperature differences by 70% (for example, the temperature drop rate in the lower floor from -1.5°C / min to -0.6°C / min in 2 minutes).

[0028] Other advantages, objectives and features of the present invention will be reflected in part from the following description and will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 is a structural schematic diagram of a cooking pot according to one embodiment of the present invention; Figure 2 is a cross-sectional view of a cooking pot according to one embodiment of the present invention. DETAILED DESCRIPTION

[0030] The present invention is described in further detail below so that those skilled in the art can implement the invention with reference to the description.

[0031] It should be noted that, in the description of the present invention, the terms "horizontal", "longitudinal", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship, are based on the orientation or position relationship shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description. They do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0032] like Figure 1 and Figure 2 As shown, the present invention provides a multi-heat source collaborative integrated cooking pot based on modular design, comprising: A cooking pot having a cooking space inside; The heating module is arranged inside the cooking pot and includes: a first steam jacket disposed at the bottom of the cooking pot; The second steam jacket is arranged around the circumference of the cooking pot and is located in the middle and lower part of the cooking pot; two steam pipes, respectively connecting the first steam jacket and the second steam jacket to a steam supply system; at least one set of infrared heaters disposed on the upper portion of the inner wall of the cooking pot; At least one set of electric heaters, which are arranged in the middle of the inner wall of the cooking pot; Two steam opening valves, which are respectively arranged on two steam pipes; At least three temperature sensors, with at least one temperature sensor respectively provided in the upper area, middle area and lower area inside the cooking pot; A control system is connected to each group of infrared heaters, electric heaters and each temperature sensor respectively.

[0033] The scheme provides a multi-heat source collaborative integrated cooking pot based on modular design, which is used to solve the problem of uneven temperature distribution in the pot in food processing. The closest prior art is the patent CN202321966214.5, which adopts a single steam sandwich heating method. The traditional equipment has a single heat source and a centralized layout, resulting in a significant temperature difference in the vertical direction of the cooking space. The actual measured temperature difference between the bottom and the top of the pot can be more than 8℃. Especially when processing high-viscosity sauce materials, the lower layer is insufficient and the upper layer is too fast, which requires repeated start-stop of the heating device, increasing energy consumption and lacking temperature control accuracy.

[0034] As shown in Figure 1 and Figure 2 , the multi-heat source collaborative integrated cooking pot based on modular design includes the following core structures: Pot structure: composed of a cooking pot shell 14 and a support seat 15. The cooking pot shell 14 is a closed metal structure as a whole, and the inner cavity of the shell is provided with an internal cooking space, which serves as the installation base of each heating module. The support seat 15 is arranged at the bottom of the shell and connected with the pot body by bolts or welding, providing stable support to ensure the stability and safety during operation.

[0035] Steam heating module: including bottom corrugated plate steam sandwich 2 (first steam sandwich) and side corrugated plate steam sandwich 3 (second steam sandwich). The bottom corrugated plate steam sandwich 2 is arranged below the bottom plate of the pot body, and the inside is provided with a plurality of horizontal steam channels for guiding steam flow to achieve bottom heating; the side corrugated plate steam sandwich 3 is arranged in the middle and lower part of the four sides of the pot body, and the inside is embedded with vertical or ring-shaped steam channels to form a ring-shaped heating structure. The bottom and side corrugated plate steam sandwich are respectively connected with the external steam supply pipeline of the pot body through independent partition steam pipelines 16, and the gas inlet pipeline is provided with a manual and automatic steam opening valve 17 for adjusting the steam pressure and flow entering each steam sandwich, supporting manual and automatic mode switching to realize regional steam heating control.

[0036] Electric heating module: copper tube type sheet electric heater 7, which is mainly composed of a central heat-conducting copper tube, two sides of aluminum alloy heat-conducting fins and an external structural support. The module is in a sheet structure, which is attached and installed in the middle of the side wall of the pot body, and is screwed and installed with the pot body wall surface through the electric heater L-shaped fixed plate 5, which is firm in structure. The front of the electric heater is provided with a sheet-shaped radiator baffle 4 for isolating direct radiation between the heat source and the food material, and forming a heat-conducting and heat flow guiding channel to improve heating uniformity and safety. The cooling fin 6 covers the surface of the electric heating module, which can effectively improve the heat exchange efficiency and maintain the local temperature stability of the pot body.

[0037] Infrared heating module: symmetrically installed on the left and right inner walls of the upper part of the pot body, including infrared heater 8, infrared heating tube 9, infrared heater fixing plate 10, fixing plate connecting key 11 and sealing glass 13. The infrared heating tube 9 is the core heating component, which can output radiation energy in the medium and far infrared bands. The infrared heater 8 is installed on the inner wall of the pot body through the fixing plate 10 and is positioned and fixed by the connecting key 11 to prevent displacement during operation. Its outside is covered with sealing glass 13, which is used to prevent the heating area from contacting the contents of the pot. It also has infrared transparent, waterproof and dustproof functions. The infrared heater is connected to the control system through the infrared heater cable 12. It can be turned on or the power can be adjusted in stages according to the control instructions to meet the heat treatment requirements of different process sections.

[0038] The temperature sensing system includes several temperature sensors 1, preferably PT100 platinum resistance sensors. These sensors are located in the upper, middle, and lower areas of the pot, specifically in key locations such as the center of the pot bottom and the middle of the sidewalls. They monitor the ambient temperature or the center temperature of the material at various locations within the pot in real time. Each temperature sensor is connected to a PLC or industrial controller via a signal cable, enabling real-time multi-point temperature acquisition, recording, and analysis.

[0039] Control system: Based on the multi-point temperature data collected by the temperature sensor 1, the opening of the manual-automatic steam opening valve 17 is automatically adjusted to control the pressure distribution in the steam interlayer. At the same time, the electric heating module 7 and the infrared heater 8 are linked to adjust their output power to achieve dynamic temperature compensation and overall thermal balance in different areas of the pot body.

[0040] Drainage structure: including the soup drain pipe 18, which is set at the lowest point of the bottom of the pot body and connected to the external drainage system. After the cooking is completed, the soup drain valve can be opened to quickly drain the liquid. It can also be used to discharge waste liquid during equipment cleaning.

[0041] Safety protection structure: It is a steam pressure relief valve 19, which is installed on the top or side wall of the pot body. When the steam pressure inside the pot body exceeds the set safety threshold, the pressure relief valve 19 automatically opens to release excess steam, preventing the pot body from being damaged by overpressure and ensuring the safe operation of the system.

[0042] Collaborative control mechanism: The control system dynamically adjusts according to the sensor data at each layer: The steam pressure in the interlayer is controlled by the steam opening valve 17; Linkage adjustment of the power of the electric heater 7 and the switch status of the infrared heater 8; Dynamic compensation of the pot's internal temperature is achieved. The modular design reduces electric heater replacement time to 10 minutes and extends infrared glass cleaning to once a week. Zoned steam control reduces steam consumption by 18%, and the synergy of multiple heat sources reduces temperature stabilization time by 50%, reducing the maximum temperature difference within the pot to within 3°C (compared to 8°C with traditional equipment).

[0043] This solution involves a multi-heat source collaborative cooking pot, which is mainly used to solve the problem of uneven temperature distribution in the pot during food processing. The closest existing technology is the square pot for braising described in patent CN202321966214.5, which adopts a single steam interlayer heating method. Due to the single heat source and centralized layout of traditional equipment, there is a significant vertical temperature difference in the cooking space. The measured temperature difference between the bottom and the top of the pot can reach more than 8°C. Especially when processing high-viscosity sauce and marinade materials, the lower layer has insufficient heat absorption and the upper layer dissipates heat too quickly. The heating device needs to be started and stopped repeatedly, which increases energy consumption and insufficient temperature control accuracy.

[0044] This solution integrates four independent heat source modules within the cooking pot: a first steam jacket is located at the bottom for basic heating; a second steam jacket is circumferentially arranged in the lower-middle region, covering the circumference of the pot; an electric heater module is installed in the middle of the inner wall for precise temperature zone control; and an infrared heater module is located in the upper portion of the inner wall to quickly respond to temperature changes in the upper layer. Two independent steam pipes connect the two steam jackets, and the steam supply is adjusted by a steam valve. The cooking space is divided into three layers: upper, middle, and lower. Each layer is equipped with at least one temperature sensor to collect regional temperature data in real time. The control system synchronously receives signals from all sensors, independently analyzes temperature deviations in each layer, and drives the corresponding heat source modules to perform compensation actions. All heating modules adopt a quick-install structure. The electric heater is assembled with an L-shaped fixing plate and heat dissipation baffle. The infrared heater is covered with removable sealing glass. The steam jacket and pipe are connected by flanges.

[0045] Each heating module in this solution adopts a modular quick-disassembly structure, which facilitates equipment maintenance, function expansion and production line modification; the control system can be linked with the human-machine interface (HMI) or SCADA system to realize operating parameter setting, real-time temperature curve display, data storage and remote control functions, thereby improving the intelligence level of the equipment and process stability.

[0046] The multi-heat source collaborative heating technology is used to effectively solve the temperature unevenness problem of traditional steam single heat source, and improve the thermal processing quality of food; Through modular structural design, the heat source module and temperature control sensor can be quickly disassembled and maintained, greatly improving equipment maintenance efficiency; The combined application of electric heating and infrared heating modules can flexibly adjust the heat transfer mode and power according to the processing requirements, expanding the scope of application of the equipment; By combining multi-point temperature monitoring with an automatic control system, precise temperature control of multiple areas within the pot can be achieved, effectively reducing energy waste and achieving energy conservation and consumption reduction. It improves the level of production automation and product quality stability, meets the urgent needs of Chinese meat processing for standardized production and intelligent control, and has significant industrial application value.

[0047] In another embodiment, the modular design-based multi-heat source collaborative integrated cooking pot further includes: The support base is arranged at the bottom of the outer shell of the cooking pot; the support base 15 is arranged at the bottom of the outer shell and is connected to the pot body by bolts or welding to provide a firm support to ensure the stability and operational safety of the equipment during operation.

[0048] Two baffles, one baffle is set on the side of each group of electric heaters facing the cooking space; a sheet-shaped radiator baffle 4 is set on the front of the electric heater to isolate the direct radiation between the heat source and the food, and form a heat conduction and heat flow guiding channel to improve heating uniformity and safety.

[0049] Two pieces of glass cover the side of each group of infrared heaters facing the cooking space; they are used to prevent the heating area from coming into contact with the contents of the pot, and are infrared-transmitting, waterproof, and dustproof.

[0050] The soup drain pipe is set at the lowest point of the bottom of the cooking pot and is connected to the external drainage system. After the cooking is completed, the liquid can be quickly discharged by opening the soup drain valve. It can also be used for waste liquid discharge during equipment cleaning.

[0051] The steam pressure relief valve is set on the top or side wall of the cooking pot; when the steam pressure inside the pot exceeds the set safety threshold, the pressure relief valve 19 automatically opens to release excess steam, preventing the pot from being damaged by overpressure and ensuring the safe operation of the system.

[0052] The cooking pot is square, and there are two groups of infrared heaters and electric heaters. The two groups of infrared heaters are respectively arranged on the left and right side walls of the cooking pot, and the two groups of electric heaters are respectively arranged on the front and back side walls of the cooking pot.

[0053] This embodiment relates to a square-shaped steamer. Traditional square steamers utilize a single bottom-heating steam heater. This creates low-temperature dead zones in the four corners of the pot due to the long heat conduction distance, resulting in measured temperature differences exceeding 10°C. Furthermore, the heating element is directly exposed to the cooking area, and high humidity can easily cause the electric heater to short-circuit. Spattering liquid adhering to the infrared heater surface can also reduce radiation efficiency.

[0054] This solution enhances the basic steam heating system with additional protection and optimized layout. The steamer features a square structure, with two sets of infrared heaters embedded in the upper left and right sidewalls, each covered with heat-resistant glass to isolate moisture and contaminants. Two sets of electric heaters are installed in the middle of the front and rear sidewalls, with metal baffles in front to prevent liquid splashing. A steam pressure relief valve is integrated into the top of the pot and automatically opens when the internal pressure exceeds 0.25 MPa. A drain pipe is located at the lowest point of the pot to ensure complete drainage of condensate.

[0055] Compared to traditional square pots with single-point heating, this solution eliminates blind spots by zoning the heaters along the four walls: left and right infrared heaters cover the sides of the upper middle layer, while front and rear electric heaters provide heat to the center of the middle layer. This protective structure extends the life of the electric heaters from an average of six months to over two years, and reduces the infrared heater's radiation efficiency degradation to less than 3% per year.

[0056] In another embodiment, the modular design-based multi-heat source integrated cooking pot has an electric heater vertically divided into a lower heating section, a middle heating section, and an upper heating section with independent temperature control. Each section has an independent resistance wire built in and is connected to the control system through a branch terminal. The power of the two groups of infrared heaters is independently adjustable, and each covers more than 50% of the area of ​​the side wall of the pot.

[0057] Traditional steam cookers typically use an integrated electric heater structure, with the entire resistance wire group controlling the power output. This design cannot adapt to the vertical temperature gradient within the steam cooker. For example, when the lower layer absorbs more heat due to accumulated materials, increasing the overall electric heating power will cause the upper layer to heat up too quickly. In actual measurements, it takes 10 minutes for the lower layer to heat up by 5°C, but the upper layer has already exceeded the temperature by 3°C. Furthermore, infrared heaters are often designed as a single group, so the radiation range is limited to the center of the cross-section of the cooker, and the temperature difference between the edge and the center can reach over 8°C.

[0058] This solution utilizes a vertically zoned temperature control structure. The electric heater is divided vertically into lower, middle, and upper heating sections. Each section has its own built-in resistor and is connected to the control system via a branching terminal, enabling independent power adjustment from 0-100% for each section. Two sets of infrared heaters are installed on the left and right side walls, with each set's radiation angle covering at least 50% of the pot's sidewall area. Together, the two sets achieve full coverage. One temperature sensor can be installed in each of the upper and lower sections, and two in the middle section.

[0059] Compared to traditional integrated heating solutions, this implementation achieves precise vertical compensation through three independent electric heating stages. When the measured temperature in the lower section falls 5°C below the setpoint, the control system increases the power of only the lower heating stage to 80%. After 7 minutes, the lower section reaches the target temperature, while the upper section temperature fluctuation is ≤1°C. The dual-sided infrared heater layout eliminates the central radiation blind spot, reducing the temperature difference across the pan's cross section to within 2°C.

[0060] In another embodiment, the control system of the modularly designed multi-heat source integrated cooking pot is configured to perform the following operations: a) After obtaining the data transmitted by each temperature sensor, the temperature deviation value AT of the lower layer, middle layer and upper layer area is calculated, if a region is provided with only one temperature sensor, AT is the measured temperature minus the set temperature; if a region is provided with multiple temperature sensors, AT is the average value of the measured temperatures of all temperature sensors corresponding to the region minus the set temperature; b) The following operations are independently performed for each region: When | AT |≤5℃: If the lower layer region AT <0, the opening of the steam opening degree valve corresponding to the first steam interlayer is increased; If the lower layer region AT >0, the opening of the steam opening degree valve corresponding to the first steam interlayer is decreased; If the middle layer region AT <0, the opening of the steam opening degree valve corresponding to the second steam interlayer is increased; If the middle layer region AT >0, the opening of the steam opening degree valve corresponding to the second steam interlayer is decreased; If the upper layer region AT <0, the power of the infrared heater is increased; If the upper layer region AT >0, the power of the infrared heater is decreased; When 5<| AT |≤10℃: If the lower layer region AT <0, the opening of the steam opening degree valve corresponding to the first steam interlayer is increased and the power of the lower heating section is increased; If the lower layer region AT >0, the opening of the steam opening degree valve corresponding to the first steam interlayer is decreased and the power of the lower heating section is decreased; If the middle layer region AT <0, the opening of the steam opening degree valve corresponding to the second steam interlayer is increased and the power of the middle heating section is increased; If the middle layer region AT >0, the opening of the steam opening degree valve corresponding to the second steam interlayer is decreased and the power of the middle heating section is decreased; If the upper layer region AT <0, the power of the upper heating section is increased and the power of the infrared heater is increased; If the upper layer region AT >0, the power of the upper heating section is decreased and the power of the infrared heater is decreased; When | AT |>10℃ or the temperature change rate >2℃ / min: If the lower layer region AT <0, the opening of the steam opening degree valve corresponding to the first steam interlayer is increased and the power of the lower heating section is increased; If the lower layer region AT >0, the opening of the steam opening degree valve corresponding to the first steam interlayer is decreased and the power of the lower heating section is decreased; If the middle layer region AT <0, the opening of the steam opening degree valve corresponding to the second steam interlayer is increased and the power of the middle heating section is increased; If the middle layer region AT >0, the opening of the steam opening degree valve corresponding to the second steam interlayer is decreased and the power of the middle heating section is decreased; If △T in the upper area is less than 0, increase the power of the upper heating section and the power of the infrared heater; If △T in the upper area is greater than 0, reduce the power of the upper heating section, reduce the power of the infrared heater and open the steam pressure relief valve.

[0061] This solution involves a multi-heat-source coordinated steam cooking pot control method, designed to address uneven temperature distribution and slow response within the pot. The closest existing technology is a single-steam heat source braising pot (e.g., CN202321966214.5), which regulates the steam valve solely through basic temperature feedback and lacks a multi-heat-source coordinated mechanism. When regional temperature differences occur within the pot, traditional equipment must be heated or cooled overall, leading to localized overheating or delayed response. For example, when the lower layer needs to be heated, single steam heating requires over 10 minutes to correct a 5°C temperature difference, and the upper layer often overheats by 3-5°C.

[0062] This solution achieves precise compensation through a three-layer hierarchical control strategy: The first stage, targeting small temperature differences (|△T| ≤ 5°C), uses fine-tuning of a single heat source: the lower zone is regulated by the steam valve opening; the middle zone is regulated by the valve in the second steam jacket; and the upper zone is directly controlled by adjusting the infrared heater power. During this stage, only the heat source corresponding to the target zone is activated to avoid interference with other zones.

[0063] The second stage, for moderate temperature differences (5 < |△T| ≤ 10°C), activates dual heat source coordination. For example, when the lower layer is cold, the steam valve opening and the power of the lower electric heater are simultaneously increased; when the upper layer is cold, the power of the infrared heater and the upper electric heater are simultaneously increased. This complementary heat source accelerates temperature field equalization, and in actual measurements, correcting an 8°C temperature difference takes only 5-7 minutes.

[0064] The third level enhances coordination and introduces safety mechanisms for large temperature differences (|△T| > 10°C) or sudden temperature changes (> 2°C / min). In addition to dual heat source regulation, an additional pressure relief valve opens when the upper layer overheats to prevent steam accumulation. Specifically, when the upper layer's |△T| exceeds 10°C, the pressure relief valve is triggered in stages based on the temperature change rate: immediate opening for rates > 2°C / min; opening after a 30-second delay for rates between 1 and 2°C / min; and opening after a 60-second delay for rates < 1°C / min.

[0065] Example 1 The set temperature for the cooking stage of a certain marinated product is 98°C. Initial operating conditions: the lower layer is measured at 90°C (ΔT = -8°C), the upper layer is measured at 110°C (ΔT = +12°C), the middle layer is 100°C (ΔT = +2°C), and the upper layer temperature is changing at a rate of +2.5°C / min.

[0066] Execution Control: 1. Lower layer △T = -8℃ (5<|△T|≤10℃): Increase the opening of the bottom steam valve to 70% and increase the power of the lower electric heater to 85%; 2. Upper layer △T = +12℃ (|△T|>10℃) and temperature rise rate>2℃ / min: Reduce the power of the infrared heater to 40%, reduce the power of the upper electric heater to 30%, and immediately open the pressure relief valve; 3. Middle layer △T = +2℃ (|△T|≤5℃): Reduce the side steam valve opening to 45%.

[0067] result: After 3 min, the lower layer rises to 97°C and the upper layer drops to 100°C; The pressure dropped within 20 seconds after the pressure relief valve was opened, and no safety shutdown was triggered; The temperature fluctuation in the middle layer during the whole process is ≤1℃.

[0068] Comparative Example 1 Under the same working conditions, a traditional single-heat source steam cooking pot (only bottom steam regulation) is used.

[0069] Execution Control: The lower low temperature layer needs to be heated up and the steam valve is opened to 100%.

[0070] result: After 10 min, the lower layer reached 98°C, but the upper layer continued to rise to 118°C; At 8 minutes, the equipment shuts down due to over-temperature; The temperature in the middle layer is affected by uneven steam diffusion, reaching 105°C in some areas.

[0071] Results: Example 1, through the coordinated and hierarchical control of multiple heat sources, simultaneously resolved the conflicting conditions of an 8°C undertemperature in the lower layer and a 12°C overtemperature in the upper layer within 3 minutes, while also maintaining stable temperatures in the middle layer. Comparative Example 1, due to the inability to regulate the temperature difference in the lower layer due to a single heat source, caused severe overtemperature in the upper layer when correcting the temperature difference, leading to shutdown. This method maintains controllable pressure within the pot even under extreme temperature differences, avoiding production interruptions.

[0072] In another embodiment, when multiple zones of the modular multi-heat source collaborative integrated cooking pot need to adjust the power of the infrared heaters simultaneously, if the |△T| of any zone is greater than 10°C, only the instructions of that zone are executed, and the instructions of other zones are ignored. Otherwise, the following rules are followed: i) Define regional directives: Generate directive values ​​for each region: Upper level instruction D u : When the power needs to be increased, the command value is +1; when the power needs to be reduced, the command value is -1; when no adjustment is required, the command value is 0; Middle-level instruction D m: +1 if power needs to be increased, -1 if power needs to be decreased, 0 if no adjustment is needed; Lower layer instruction D d : +1 if power needs to be increased, -1 if power needs to be decreased, 0 if no adjustment is needed; ii) Calculate the dynamic decision value P: Set the basic value of each region weight coefficient: Upper layer region weight coefficient basic value W u = 0.6 Middle layer region weight coefficient basic value W m = 0.25 Lower layer region weight coefficient basic value W d = 0.15 Weight coefficient dynamic weight adjustment rule: If the |△T| of any region is greater than 10℃, the weight coefficient of that region is increased to 1.5 times its basic value; otherwise, the weight coefficient of that region remains its basic value; Calculate the comprehensive decision value: P = (D u ×W u ) + (D m ×W m ) + (D d ×W d ) iii) Perform power adjustment: If P > 0: increase the infrared heater power by |P| × K + × P 额定 Where K + is the power increase coefficient, 0.005 ≤ K + ≤ 0.01; If P < 0: decrease the infrared heater power by |P| × K − × P 额定 Where K − is the power decrease coefficient, 0.003 ≤ K − ≤ 0.008; If P = 0: Maintain the current power unchanged; iv) Steam auxiliary heating emergency mechanism: When the following conditions are met simultaneously: P > 0; The lower layer region △T < -10℃; Then additionally perform: Increase the opening of the steam interlayer corresponding steam opening valve to min(130% of the current value, 90% of the maximum opening of the valve); Increase the power of the lower heating section to 110-120% of the current value; Freeze the regulation action of all heating modules except the first steam jacket and the lower heating section for 60 seconds.

[0073] This solution involves a multi-zone coordinated power control method for a multi-heat source steam cooker. The closest existing technology (e.g., CN202321966214.5) employs a simple superposition or sequential execution strategy when infrared heating power needs to be adjusted simultaneously in multiple zones. For example, when the upper layer needs to be heated up while the lower layer needs to be cooled, traditional equipment executes both commands sequentially, causing repeated oscillations in infrared power (e.g., first increasing and then decreasing). In actual measurements, the power fluctuations reached 40% of the rated value within 10 minutes, causing temperature overshoot and steam pressure fluctuations.

[0074] This solution resolves instruction conflicts through a dynamic decision-making mechanism: First, command values ​​are assigned to the upper, middle, and lower layers (power increase required: +1, power reduction required: -1, or maintain at 0), and basic weight coefficients are set (0.6 for the upper layer, 0.25 for the middle layer, and 0.15 for the lower layer). If the absolute temperature difference in any region exceeds 10°C, the weight of that region is increased to 1.5 times the basic value (for example, in the case of an emergency in the upper layer, the weight increases to 0.9). The comprehensive decision value P is calculated as the algebraic sum of the command values ​​for each layer × the dynamic weight. Power adjustment is performed based on the positive or negative value of P: if P > 0, the infrared power is increased by |P| × power increase coefficient × rated power; if P < 0, the power is reduced by the same proportion. Specifically, if P > 0 and the lower layer is severely undertemperature (ΔT < -10°C), the steam-assisted emergency mechanism is activated: the bottom steam valve opening is increased to 130% of the current value (not exceeding 90% of the maximum opening), the power of the lower electric heater is increased to 110-120%, and the control of other heating modules is frozen for 60 seconds, concentrating the heat source to address the low temperature crisis in the lower layer.

[0075] Example 2 The cooking pot temperature is set at 95°C. Initial working conditions: Upper layer △T = -6℃ (need to be heated), command value D u = +1 Middle layer △T = +3℃ (needs cooling), command value D m = -1 Lower layer △T = -12℃ (need to be heated), command value D d = +1 Lower layer |△T|>10℃, trigger weight increase: W u = 0.6×1.5 = 0.9, W m = 0.25, W d = 0.15×1.5= 0.225 Calculate P = (+1×0.9) + (-1×0.25) + (+1×0.225) = +0.875 implement: 1. Because P>0, the infrared power increases by |0.875|×0.008×10kW≈70W (the increase coefficient is 0.008); 2. If the lower layer △T is less than -10℃ and P is greater than 0, the emergency mechanism is activated: The bottom steam valve opening increased from 60% to 78% (min(60%×130%,90%)); The power of the lower part of the electric heater is increased from 65% to 72% (110% × 65%); Freeze infrared and electric heating in the upper and middle parts for 60s.

[0076] result: After 4 min, the temperature of the lower layer increased from 83°C to 94°C (ΔT = -1°C); The upper layer is affected by infrared power amplification and rises to 93°C (ΔT = -2°C); The middle layer was kept at 96°C (ΔT = +1°C) by freezing.

[0077] Comparative Example 2 The traditional average distribution strategy is used under the same working conditions: The upper layer needs to increase power: increase infrared power by 50W; The lower layer needs to increase power: increase infrared power by 50W; The middle layer needs to reduce power: reduce infrared power by 50W; The final infrared power increased by 50W.

[0078] result: After 6 min, the lower layer only rose to 88°C (still 7°C below the temperature); The upper layer rose to 97°C (2°C overtemperature); The middle layer still maintained 99℃ (4℃ overtemperature) due to power regulation offset.

[0079] Results: Example 2, through dynamic weight calculation and an emergency response mechanism, corrected a severe undertemperature in the lower layer (-12°C) to -1°C within 4 minutes, while also preventing overshoot in the upper layer (only -2°C) due to synergistic power augmentation. While simple power addition in Comparative Example 2 increased the lower layer temperature by 5°C, it did not resolve the core undertemperature issue and caused the upper layer to overheat. This method prioritized critical areas under multiple conflicting commands, and the emergency response mechanism increased the lower layer temperature increase by over 50% (11°C in 4 minutes, compared to the traditional 6-minute 5°C increase).

[0080] In another embodiment, the modular design-based multi-heat source collaborative integrated cooking pot is provided with a steam trap at the lowest point of the first steam interlayer and the second steam interlayer, and the outlet of each steam trap is connected to the drain port at the bottom of the cooking pot through a pipeline. The control system is configured to perform the following operations: Perform this independently for each steam jacket: Get the steam inlet temperature T of the steam jacket in , outlet temperature T out ; Calculate the effective heat transfer coefficient K: If the following two conditions are met: (T in - T out )≤2℃; T out ≥T sat - 5℃, T sat is the steam saturation temperature; It is determined to be effective heat exchange, and the K value calculation process is skipped; Otherwise, calculate the K value as follows: Calculate the logarithmic mean temperature difference △T lm = [ (T in - T pot ) - (T out - T pot ) ] ÷ ln[(T in - T pot ) ÷(T out - T pot ) ]; Calculate the effective heat transfer coefficient K = Q ÷ (△T lm × A) Among them, Q is the steam flow value, A is the designed heat transfer area of ​​the steam jacket, T pot is the measured temperature, and the measured temperature T of the lower area of ​​the first steam jacket corresponds to pot , the measured temperature T of the middle area of ​​the second steam jacket pot ; If the K value is lower than 80% of the set threshold for 5 consecutive minutes, the steam trap of the steam jacket will be opened for 10 seconds, and the steam flow rate of the steam pipe will be increased to 115% of the current value; When the power adjustment range of any infrared heater exceeds 30% of its rated power within 1 second, the power adjustment function of all electric heaters will be frozen for 60 seconds; If the upper region |△T|>10℃: When the temperature change rate is greater than 2°C / min, the pressure relief valve is immediately opened; When the temperature change rate is 1℃ / min≤≤2℃ / min, re-test |△T| after a delay of 30s. If |△T| is still greater than 10℃, open the pressure relief valve; When the temperature change rate is ≤1℃ / min, re-test |△T| after a delay of 60s. If |△T| is still greater than 10℃, open the pressure relief valve.

[0081] This proposal involves a method for monitoring and safely controlling scaling in the steam jacket of a cooking boiler. The closest existing technology (e.g., CN202321966214.5) lacks real-time monitoring of heat transfer efficiency in the steam jacket and only operates the steam trap at fixed intervals. When jacket scaling reduces heat transfer, traditional equipment requires manual intervention, during which heat transfer efficiency can drop below 60% of the design value. Furthermore, the risk of localized overheating cannot be identified, which can easily lead to a sudden increase in steam pressure.

[0082] This solution achieves active protection through dynamic heat transfer coefficient evaluation and graded response: Monitor the inlet temperature T of each steam jacket independently in and outlet temperature T out When T is satisfied in - T out ≤2℃ and T out ≥Steam saturation temperature T sat - 5℃, it is determined to be effective heat exchange; otherwise, the actual heat transfer coefficient K value is calculated. If the K value is lower than 80% of the set threshold for 5 consecutive minutes, the interlayer steam trap will be automatically opened for 10 seconds and the steam flow rate will be increased to 115% to flush the internal scale. Synchronously set power mutation protection: when the power adjustment of the infrared heater exceeds the rated value by 30% within 1 second, all electric heater adjustments will be frozen for 60 seconds to prevent multiple heat sources from being superimposed and out of control. In response to the risk of overheating in the upper layer, a graded triggering logic for the pressure relief valve is added: if |△T|>10℃ and the temperature rise rate>2℃ / min, it will open immediately; if the temperature rise rate is 1-2℃ / min, it will open after a delay of 30s for confirmation; if the temperature rise rate is ≤1℃ / min, it will open after a delay of 60s for confirmation, balancing safety and the risk of false triggering.

[0083] Example 3 Scaling occurs in the first steam jacket during operation of the cooking pot: Continuous monitoring data: T in = 151°C, T out = 150℃ (T sat = 150℃), T in - T out = 1℃<2℃ and T out ≥T sat - 5℃, to determine effective heat exchange; Scaling intensifies after 3 hours: T in = 153°C, T out = 147°C (Tsat = 150℃), does not meet the effective heat exchange conditions; Calculated K value = 85W / m 2 ﹒ K (design threshold 120W / m 2 ﹒ K), lower than 96W / m for 6 consecutive minutes 2 ﹒ K (80% threshold); Execution Control: 1. Open the first steam jacket trap for 10 seconds; 2. Increase the steam flow rate to 115% of the current value; 3. During the same period, the infrared heater triggered protection due to a sudden change in power (35% amplitude modulation within 1s), freezing the electric heater adjustment for 60s.

[0084] result: After the steam trap is opened, turbid water gushes out of the drain port; After the steam flow increases, T in -T out recovered to 4.2℃; After 10 minutes, the K value returned to 112W / m 2 ﹒ K; The temperature fluctuation during freezing was less than 0.8℃.

[0085] Comparative Example 3 The same scaling conditions use the traditional timed drain mode (open for 10 seconds every 2 hours): After scaling, the K value remains below 96W / m 2 ﹒ K up to 40min; When the anomaly was manually discovered, the lower layer temperature was already 8°C below the set value; Forcibly increasing the steam flow rate to 120% causes pipeline vibration.

[0086] result: To restore heat transfer efficiency, the machine needs to be shut down and flushed for 30 minutes; Production delays resulted in a 15% drop in output for that shift.

[0087] Results: Example 3 automatically triggered flushing within 6 minutes of scaling occurrence through real-time K-value monitoring, restoring heat transfer efficiency within 10 minutes and eliminating manual intervention. Comparative Example 3, due to passive maintenance, experienced 40 minutes of continuous inefficient operation and a production interruption. This method, combined with a power surge freeze mechanism, maintained system stability (fluctuation <0.8°C) during steam trap operation. Traditional forced flow regulation poses a risk of equipment vibration.

[0088] In another embodiment, the modular design-based multi-heat source collaborative integrated cooking pot has a hemispherical protrusion array on the bottom inner wall of the first steam interlayer, and the protrusion height is 40-60% of the gap of the first steam interlayer; The control system is configured to: when the temperature deviation value ΔT of the lower area is continuously less than -5°C and the opening degree of the steam opening valve corresponding to the first steam jacket is greater than 85% for 2 consecutive minutes, the pulse cleaning mode of the first steam jacket is activated: the steam opening valve corresponding to the first steam jacket is controlled to open in a cycle of 0.5-1s and closed in a cycle of 0.2-0.5s, and the cycle is continued for 20-30 cycles; After the pulse cleaning mode is started, the K value calculation of the first steam jacket is suspended; After the pulse cleaning mode ends, the K value calculation for the first steam jacket is resumed.

[0089] This solution involves online treatment technology for clogged steam jackets in cooking boilers. The closest existing technology (e.g., CN202321966214.5) utilizes a flat inner wall structure for the steam jacket. Water accumulation at the bottom easily forms an insulating layer, reducing heat transfer efficiency by over 30%. Traditional methods require downtime, disassembly, and flushing, with each maintenance session taking over 40 minutes and severely impacting production continuity.

[0090] This solution incorporates an array of hemispherical protrusions (with a height of 50% of the interlayer gap) on the inner wall of the first steam jacket to enhance turbulence and disrupt water film adhesion. If the lower layer is detected to be persistently underheated (ΔT < -5°C) and the steam valve opening is > 85% for 2 minutes, pulse cleaning mode is automatically initiated: the steam valve is rapidly switched on and off in a cycle of 0.8 seconds to open and 0.3 seconds to close, continuing for 25 cycles. High-speed steam pulses flush the bottom of the jacket, breaking up accumulated water into a mist for discharge. Heat transfer coefficient calculations are suspended during the cleaning period and monitoring is resumed afterward to avoid misjudgments.

[0091] Example 4 The first steam interlayer is blocked during the production of soy sauce and brine: The lower △T is continuously -6℃; The bottom steam valve opening was maintained at 88% for 130 seconds; Execution Control: 1. Automatically trigger pulse cleaning; 2. The steam valve is cycled 25 times at 0.8s open / 0.3s close; 3. Pause K value calculation.

[0092] result: In the 15th cycle, flocculent sediment was ejected from the discharge port; 2 min after the cleaning, the ΔT of the lower layer returned to -1°C; The steam valve opening is automatically adjusted back to 65%; The temperature fluctuation during the whole cooking process is ≤1.2℃.

[0093] Comparative Example 4 The same blockage condition adopts traditional maintenance: The artificial discovery of the lower layer temperature is 7℃; Stop disassembly and clean the interlayer.

[0094] Results: Disassembly time 25min; After flushing, the temperature rises for 35min; When the batch product scrap rate is 12%.

[0095] Effect: Example 4 automatically removes the blockage within 130s by online pulse cleaning, and the production is uninterrupted. Comparative example 4 results in 60min production capacity loss due to downtime maintenance. The protrusion array design improves the pulse cleaning efficiency by more than 3 times (removes 90% of the accumulated water, and the traditional disassembly flushing removes 100%), and avoids the risk of product scrap.

[0096] In another aspect, the multi-heat source collaborative integrated cooking pot based on the modular design further comprises: At least one circulating fan is arranged at the top of the inside of the cooking pot for driving the circulation of hot air in the cooking space; The control system is configured to: Real-time calculation of the temperature change rate of the upper, middle and lower layers, the temperature change rate being the change value of the measured temperature of each region per unit time, and the temperature change rate value being positive indicating a warming trend and negative indicating a cooling trend; When the absolute value of the temperature change rate of any region exceeds 1℃ / min, start the circulating fan and perform the following operations: If the temperature change rate value of the region is positive, reduce the power of the heating module corresponding to the region; If the temperature change rate value of the region is negative, increase the power of the heating module corresponding to the region; Wherein, the lower layer corresponds to the first steam interlayer and the lower heating section, the middle layer corresponds to the second steam interlayer and the middle heating section, and the upper layer corresponds to the infrared heater and the upper heating section; When the absolute value of the temperature change rate of all regions is less than 0.5℃ / min, turn off the circulating fan.

[0097] This scheme solves the problem of local heat accumulation and uneven heat dissipation of the cooking pot. The closest existing technology uses a fixed power fan that runs continuously, resulting in energy waste and exacerbating soup evaporation. In traditional equipment, the temperature difference between the top and bottom of the pot body under the constant-on state of the fan is still 4-5℃, and more than 1.2kg of soup is additionally evaporated per hour.

[0098] This solution installs an intelligent start-stop circulating fan on top of the cooking pot to monitor the temperature change rate of the upper, middle, and lower layers in real time. If the absolute value of the temperature change rate in any layer exceeds 1°C / min, the fan automatically starts and the corresponding regional heat source is simultaneously adjusted: if the layer is heating up, the heating power is reduced; if it is cooling down, the heating power is increased. The lower layer is connected to the first steam jacket and the lower part of the electric heater; the middle layer is connected to the second steam jacket and the middle part of the electric heater; and the upper layer is connected to the infrared heater and the upper part of the electric heater. The fan automatically shuts off when the temperature change rate in all zones stabilizes within 0.5°C / min.

[0099] Example 5 Abnormality caused by accumulation of materials in the lower layer during the cooking of sauce and brine: Lower layer temperature change rate -1.5℃ / min (rapid cooling); Upper layer temperature change rate +1.2°C / min (overheating trend); The temperature change rate of the middle layer is +0.3℃ / min.

[0100] Execution Control: 1. Start the top circulation fan; 2. Increase the heating power of the lower layer: The bottom steam valve opening was increased from 60% to 80%; The power of the lower part of the electric heater is increased from 70% to 90%; 3. Reduce the upper heating power: Infrared heater power reduced from 75% to 55%; The upper power of the electric heater is reduced from 65% to 50%.

[0101] result: After the fan was running for 2 minutes, the temperature drop rate in the lower layer improved to -0.6℃ / min; The upper layer temperature rise rate dropped to +0.4°C / min; At 4 minutes, the change rate of each layer is less than 0.4℃ / min, and the fan is turned off; Eventually the lower layer temperature returned to 94.5°C (set at 95°C).

[0102] Comparative Example 5 Using a traditional normally open fan under the same working conditions: The fan continues to operate at full power; After artificially discovering the low temperature in the lower layer, lift the steam valve.

[0103] result: It took 12 min for the lower layer to reach 94°C; The upper layer accelerates heat dissipation due to forced convection, and the temperature drops to 92°C (the setting is 95°C); The bottom soup evaporates at a rate of 2.1 kg per hour.

[0104] Results: Example 5, through directional linkage control, simultaneously addressed the conflicting conditions of a lower layer underheating of 1.5°C / min and an upper layer overheating of 1.2°C / min within 4 minutes. The actual fan operation time accounted for only 40% of the total processing time. In Comparative Example 5, the continuous fan operation exacerbated heat dissipation in the upper layer, creating a cold upper layer and hot lower layer pattern with a maximum temperature difference of 7°C. Compared to the traditional model, this solution reduced fan energy consumption by 45% and reduced soup evaporation losses by 18%.

[0105] Although the embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the description and implementation methods. They can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and illustrations shown and described herein.

Claims

1. The multi-heat source collaborative integrated cooking pot based on modular design is characterized by: include: A cooking pot having a cooking space inside; The heating module is arranged inside the cooking pot and includes: a first steam jacket disposed at the bottom of the cooking pot; The second steam jacket is arranged around the circumference of the cooking pot and is located in the middle and lower part of the cooking pot; two steam pipes, respectively connecting the first steam jacket and the second steam jacket to a steam supply system; at least one set of infrared heaters disposed on the upper portion of the inner wall of the cooking pot; At least one set of electric heaters, which are arranged in the middle of the inner wall of the cooking pot; Two steam opening valves, which are respectively arranged on two steam pipes; At least three temperature sensors, with at least one temperature sensor respectively provided in the upper area, middle area and lower area inside the cooking pot; A control system is connected to each group of infrared heaters, electric heaters and each temperature sensor respectively.

2. The multi-heat source collaborative integrated cooking pot based on modular design according to claim 1 is characterized in that: Also includes: A support base is provided at the bottom of the outer shell of the cooking pot; Two baffles, one baffle is provided on the side of each group of electric heaters facing the cooking space; Two pieces of glass, with the side of each group of infrared heaters facing the cooking space covered with glass; A soup drainage pipe is provided at the lowest point of the bottom of the cooking pot and is connected to an external drainage system; A steam pressure relief valve, which is provided on the top or side wall of the cooking pot; The cooking pot is square, and there are two groups of infrared heaters and electric heaters. The two groups of infrared heaters are respectively arranged on the left and right side walls of the cooking pot, and the two groups of electric heaters are respectively arranged on the front and back side walls of the cooking pot.

3. The modular design-based multi-heat source integrated cooking pot according to claim 1, characterized in that: The electric heater is divided into a lower heating section, a middle heating section and an upper heating section with independent temperature control along the vertical direction. Each heating section has an independent resistance wire built in and is connected to the control system through a branch terminal.

4. The modular design-based multi-heat source integrated cooking pot according to claim 3, characterized in that: The control system is configured to perform the following operations: a) After acquiring the data transmitted by each temperature sensor, calculate the temperature deviation value △T of the lower, middle, and upper areas. If a certain area is equipped with only one temperature sensor, △T is the measured temperature minus the set temperature. If a certain area is equipped with multiple temperature sensors, △T is the average of the measured temperatures of all temperature sensors corresponding to the area minus the set temperature. b) For each region independently, do the following: When |△T|≤5℃: If △T in the lower area is less than 0, the opening of the steam valve corresponding to the first steam jacket is increased; If the lower area △T>0, reduce the opening of the steam valve corresponding to the first steam interlayer; If △T in the middle area is less than 0, increase the opening of the steam valve corresponding to the second steam jacket; If the middle area △T>0, reduce the opening of the steam valve corresponding to the second steam jacket; If △T in the upper area is less than 0, increase the power of the infrared heater; If △T>0 in the upper area, reduce the power of the infrared heater; When 5<|△T|≤10℃: If △T in the lower area is less than 0, increase the opening of the steam valve corresponding to the first steam jacket and increase the power of the lower heating section; If △T in the lower area is greater than 0, the opening of the steam valve corresponding to the first steam interlayer is reduced, and the power of the lower heating section is reduced; If △T in the middle area is less than 0, increase the opening of the steam valve corresponding to the second steam jacket and increase the power of the middle heating section; If △T in the middle area is greater than 0, reduce the opening of the steam valve corresponding to the second steam jacket and reduce the power of the middle heating section; If △T in the upper area is less than 0, increase the power of the upper heating section and the power of the infrared heater; If △T>0 in the upper area, reduce the power of the upper heating section and the power of the infrared heater; When |△T|>10℃ or temperature change rate>2℃ / min: If △T in the lower area is less than 0, increase the opening of the steam valve corresponding to the first steam jacket and increase the power of the lower heating section; If △T in the lower area is greater than 0, the opening of the steam valve corresponding to the first steam interlayer is reduced, and the power of the lower heating section is reduced; If △T in the middle area is less than 0, increase the opening of the steam valve corresponding to the second steam jacket and increase the power of the middle heating section; If △T in the middle area is greater than 0, reduce the opening of the steam valve corresponding to the second steam jacket and reduce the power of the middle heating section; If △T in the upper area is less than 0, increase the power of the upper heating section and the power of the infrared heater; If △T in the upper area is greater than 0, reduce the power of the upper heating section, reduce the power of the infrared heater, and open the steam pressure relief valve.

5. The modular design-based integrated multi-heat source cooking pot according to claim 4, characterized in that: When multiple zones need to adjust the infrared heater power at the same time, if |△T| of any zone is greater than 10°C, only the instructions of that zone will be executed, and the instructions of other zones will be ignored. Otherwise, the following rules will be followed: i) Define regional directives: Generate directive values ​​for each region: Upper level instruction D u : When the power needs to be increased, the command value is +1; when the power needs to be reduced, the command value is -1; when no adjustment is required, the command value is 0; Middle-level instruction D m : When the power needs to be increased, the command value is +1; when the power needs to be reduced, the command value is -1; when no adjustment is required, the command value is 0; Lower level instruction D d : When the power needs to be increased, the command value is +1; when the power needs to be reduced, the command value is -1; when no adjustment is required, the command value is 0; ii) Calculate the dynamic decision value P: Set the basic value of each area's weight coefficient: Upper area weight coefficient basic value W u = 0.6 The basic value of the middle-level area weight coefficient W m = 0.25 The basic value of the lower area weight coefficient W d = 0.15 Dynamic weight adjustment rules for weight coefficients: If |△T|>10℃ in any region, the weight coefficient of the region is increased to 1.5 times its base value; otherwise, the weight coefficient of the region remains at its base value; Calculate the comprehensive decision value: P = (D u ×W u ) + (D m ×W m ) + (D d ×W d ) iii) Perform power regulation: If P>0: Increase the power of infrared heater by |P|×K + ×P 额定 Among them, K + is the power increase coefficient, 0.005≤K + ≤0.01; If P < 0: reduce the infrared heater power by |P|×K − ×P 额定 Among them, K − is the power reduction coefficient, 0.003≤K − ≤0.008; If P = 0: Maintain the current power unchanged; iv) Steam-assisted heating emergency mechanism: When both: P＞0； The lower region △T < −10°C; Then additionally execute: Increase the opening of the steam valve corresponding to the first steam jacket to min (130% of the current value, 90% of the maximum valve opening); Increase the power of the lower heating section to 110-120% of the current value; Freeze the regulation action of all heating modules except the first steam jacket and the lower heating section for 60 seconds.

6. The modular design-based integrated multi-heat source cooking pot according to claim 5, characterized in that: A steam trap is provided at the lowest point of the first steam jacket and the second steam jacket, and the outlet of each steam trap is connected to the drain port at the bottom of the cooking pot through a pipeline; The control system is configured to perform the following operations: Perform this independently for each steam jacket: Get the steam inlet temperature T of the steam jacket in , outlet temperature T out ; Calculate the effective heat transfer coefficient K: If the following two conditions are met: (T in - T out )≤2℃; T out ≥T sat - 5℃, T sat is the steam saturation temperature; It is determined to be effective heat exchange, and the K value calculation process is skipped; Otherwise, calculate the K value as follows: Calculate the logarithmic mean temperature difference △T lm = [ (T in - T pot ) - (T out - T pot ) ] ÷ ln[ (T in - T pot ) ÷(T out - T pot ) ]; Calculate the effective heat transfer coefficient K = Q ÷ (△T lm × A) Among them, Q is the steam flow value, A is the designed heat transfer area of ​​the steam jacket, T pot is the measured temperature, and the measured temperature T of the lower area of ​​the first steam jacket corresponds to pot , the measured temperature T of the middle area of ​​the second steam jacket pot ; If the K value is lower than 80% of the set threshold for 5 consecutive minutes, the steam trap of the steam jacket will be opened for 10 seconds, and the steam flow rate of the steam pipe will be increased to 115% of the current value; When the power adjustment range of any infrared heater exceeds 30% of its rated power within 1 second, the power adjustment function of all electric heaters will be frozen for 60 seconds; If the upper region |△T|>10℃: When the temperature change rate is greater than 2°C / min, the pressure relief valve is immediately opened; When the temperature change rate is 1℃ / min≤≤2℃ / min, re-test |△T| after a delay of 30s. If |△T| is still greater than 10℃, open the pressure relief valve; When the temperature change rate is ≤1℃ / min, re-test |△T| after a delay of 60s. If |△T| is still greater than 10℃, open the pressure relief valve.

7. The modular design-based integrated multi-heat source cooking pot according to claim 6, characterized in that: The inner wall of the bottom of the first steam jacket is provided with a hemispherical protrusion array, and the protrusion height is 40-60% of the gap of the first steam jacket; The control system is configured to: when the temperature deviation value ΔT of the lower area is continuously less than -5°C and the opening degree of the steam opening valve corresponding to the first steam jacket is greater than 85% for 2 consecutive minutes, the pulse cleaning mode of the first steam jacket is activated: the steam opening valve corresponding to the first steam jacket is controlled to open in a cycle of 0.5-1s and closed in a cycle of 0.2-0.5s, and the cycle is continued for 20-30 cycles; After the pulse cleaning mode is started, the K value calculation of the first steam jacket is suspended; After the pulse cleaning mode ends, the K value calculation for the first steam jacket is resumed.

8. The modular design-based integrated multi-heat source cooking pot according to claim 3, characterized in that: Also includes: At least one circulation fan, which is arranged at the top of the interior of the cooking pot and is used to drive the hot air circulation in the cooking space; The control system is configured as: The temperature change rate of the upper, middle and lower areas is calculated in real time. A positive temperature change rate indicates a warming trend, while a negative temperature change rate indicates a cooling trend. When the absolute value of the temperature change rate in any area exceeds 1°C / min, start the circulation fan and perform the following operations: If the temperature change rate value of the area is positive, the power of the heating module corresponding to the area is reduced; If the temperature change rate of the area is negative, the power of the heating module corresponding to the area is increased; Among them, the lower area corresponds to the first steam interlayer and the lower heating section, the middle area corresponds to the second steam interlayer and the middle heating section, and the upper area corresponds to the infrared heater and the upper heating section; When the absolute value of the temperature change rate in all areas is lower than 0.5℃ / min, turn off the circulation fan.

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