Low-oil-smoke cooking method of automatic cooker
By controlling the emission of oil fumes through the spherical pot body and lid design, the problem of high oil fume concentration in traditional gas stoves is solved, achieving ultra-low oil fume cooking effect and reducing kitchen pollution and health risks.
Patent Information
- Application Number
- CN202511344061.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-19
- Publication Date
- 2025-11-18
AI Technical Summary
Traditional gas stoves produce high levels of oil fumes during use, which affects kitchen cleanliness and human health.
It adopts a spherical pot body and lid design. The lid has a vent. The pot body can be rotated to a specific angle in different states to control the emission of oil fumes. The lid is sealed with the outer edge. The inside of the spherical pot body is a spherical cavity with missing parts. The vent is close to the center.
It achieves ultra-low oil fume emissions regardless of whether the lid is open or closed, with oil fume concentrations of less than 5.05 mg/m³ and 0.1 mg/m³, respectively, significantly reducing kitchen oil fume pollution and health risks, and alleviating the cleaning burden.
Smart Images
Figure CN120959593A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the technical field of cooking machines, and in particular to a method for cooking with low oil smoke using an automatic cooking machine. Background Technology
[0002] Under normal operating conditions, the concentration of gas in a traditional gas stove will remain at 8.96 mg / m³. 3 Around 100°C, the concentration of oil fumes is relatively high, which is not conducive to kitchen cleaning, and the oil fume production is also visually noticeable. Summary of the Invention
[0003] The purpose of this invention is to address the aforementioned problems in existing technologies by proposing an automatic cooking machine with a low-smoke cooking method that significantly reduces the concentration of oil fumes.
[0004] The objective of this invention can be achieved through the following technical solutions: A low-smoke cooking method using an automatic cooking machine, the automatic cooking machine comprising a spherical pot body and a lid, the spherical pot body having an opening, and the distance between the opening and the center of the spherical pot body being X, wherein X is not less than one-third of the radius of the spherical pot body; the lid being able to cover the opening of the spherical pot body, and the lid being provided with a vent, the vent being located near the center of the lid; The low-smoke stir-frying method includes the following steps: With the lid open or closed, rotate the spherical pot to a preset angle so that the highest point of the upper part of the spherical pot, the lowest point of the lower part of the spherical pot, and the center of the spherical pot are on the same axis, which is parallel to the direction of gravity, and the highest point of the upper part of the spherical pot is located on the inner wall of the spherical pot. When the lid is open, the opening of the spherical pot is completely open, and the oil fume concentration is less than 5.05 mg / m³. 3 With the lid closed, the opening of the spherical pot is blocked by the lid, and the oil fume concentration is less than 0.1 mg / m³. 3 .
[0005] In the above-mentioned low-smoke cooking method of automatic cooking machine, the spherical pot body has an outer edge along the opening, and when the pot lid is closed, the pot lid contacts and seals the outer edge.
[0006] In the above-mentioned low-smoke cooking method of automatic cooking machine, the preset angle is 45°-60°.
[0007] In the above-mentioned low-smoke cooking method of the automatic cooking machine, the interior of the spherical pot body is a spherical cavity with a missing part.
[0008] Compared with the prior art, this application has the following advantages: Whether the lid is open or closed, it can achieve ultra-low oil fume emissions. When the lid is open, the oil fume concentration rises, and some of the oil fume returns to the inside of the spherical pot along the upper wall of the pot, while a small amount of oil fume is emitted from the outlet. Moreover, since the upper wall is also a spherical structure, the oil fume can be guided along the spherical structure to the inner wall of the spherical pot, unlike traditional columnar pots, which form a surface that guides to the outside when tilted. Therefore, less oil fume will escape. Attached Figure Description
[0009] Figure 1 This is a schematic diagram of the pot with the lid open in this application; Figure 2 This is a schematic diagram of the pot with the lid closed in this application; Figure 3 This is a test data report graph in this application; In the picture, α, Preset angle; AA, axis line; BB, connecting line; 2. Spherical pot body; 21. Opening; 22. Highest point at the top; 23. Lowest point at the bottom; 24. Outer edge; 3. Pot lid; 31. Vent. Detailed Implementation
[0010] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.
[0011] like Figures 1 to 3 As shown, an automatic cooking machine provides a low-smoke cooking method. The automatic cooking machine includes a spherical pot body 2 and a lid 3. The spherical pot body 2 has an opening 21, and the distance between the opening 21 and the center of the spherical pot body 2 is X, where X is not less than one-third of the radius of the spherical pot body 2. The lid 3 can cover the opening 21 of the spherical pot body 2, and the lid 3 is provided with a vent 31, which is located near the center of the lid 3. The method for stir-frying with minimal oil smoke includes the following steps: With the lid 3 open or closed, rotate the spherical pot body 2 to a preset angle α so that the highest point 22 of the upper part of the spherical pot body 2, the lowest point 23 of the lower part of the spherical pot body 2, and the center of the spherical pot body 2 are located on the same axis AA, which is parallel to the direction of gravity, and the highest point 22 of the upper part of the spherical pot body 2 is located on the inner wall of the spherical pot body 2. In the open state, the opening 21 of the spherical pot body 2 is fully open, and the oil fume concentration is less than 5.05 mg / m³. 3 With the lid 3 closed, the opening 21 of the spherical pot body 2 is blocked by the lid 3, and the oil fume concentration is less than 0.1 mg / m³. 3 .
[0012] Whether the lid is open or closed, ultra-low oil fume emissions can be achieved. When the lid is open, the oil fume concentration rises, and some of the oil fume returns to the interior of the spherical pot 2 along the upper wall of the spherical pot 2, while a small amount of oil fume is emitted from the outlet. Moreover, since the upper wall is also a spherical structure, the oil fume can be guided along the spherical structure to the inner wall of the spherical pot 2, unlike the traditional columnar pot, which forms a surface that guides to the outside after tilting. Therefore, less oil fume will escape.
[0013] During testing, the highest concentration of oil fumes when the lid was open was 5.05 mg / m³, with an average of 3.71 mg / m³. When the lid was closed, the concentration was even lower than 0.1 mg / m³. Compared with the oil fume concentration of around 8.96 mg / m³ of traditional gas stoves, the advantage is extremely obvious. It can effectively reduce kitchen oil fume pollution, reduce the potential impact of oil fumes on human health, and significantly reduce the burden of kitchen cleaning.
[0014] The distance X between the opening 21 of the spherical pot body 2 and the center of the sphere is not less than one-third of its radius. This design ensures that the pot body has enough space for the opening 21 to facilitate the putting in and taking out of the ingredients and the stir-frying operation during the cooking process. It can also be used in conjunction with the subsequent rotation of the pot body and the use of the lid 3, providing a structural basis for oil fume control and avoiding the problem that the oil fume is too large due to the opening 21 being easy to spread, or that the opening 21 is too small to affect the operation.
[0015] in, Figure 1 and Figure 2 The arrows in the diagram indicate the direction of steam and fumes flow.
[0016] Specifically, the spherical pot body 2 has an outer edge 24 along the opening 21. When the pot lid 3 is closed, the pot lid 3 contacts and seals the outer edge 24. This design reduces the possibility of oil fumes escaping from the gap between the pot lid 3 and the outer edge 24.
[0017] Specifically, the preset angle α is 45°-60°. The line BB connecting the center of opening 21 and the center of the spherical pot body 2 makes an angle of 45°-60° with the axis AA; this angle is the preset angle α. During the test, a preset angle of 53° was used. Of course, in actual adjustments, other angles such as 45°, 50°, 53°, 55°, and 60° can also be used.
[0018] Specifically, the interior of the spherical pot body 2 is a spherical cavity with missing parts.
[0019] Specifically, X is no greater than two-thirds of the radius of the spherical pot body.
[0020] The specific test data is shown in Figure 1: (This data comes from a professional testing organization)
[0021] Test conditions: 1. Place the smart cooking machine and the ordinary gas stove in suitable and symmetrical positions in the test room, ensuring that the surrounding environmental conditions are consistent.
[0022] 2. Place the smart cooking machine in a suitable position, pour in 150g of cooking oil, add 0.36kg of cabbage, set the smart stove to the correct position, start cooking, and start the timer. After 5 minutes of cooking, start testing the oil fume concentration at a distance of 20cm above the smart cooking machine. Test a total of 3 times, with a 30s interval between each test.
[0023] 3. Place the pot on a regular gas stove and repeat step 2 to ensure that the cooking time and heat adjustment are consistent with the cooking process of the smart stove. After 5 minutes of cooking, start testing the oil fume concentration at a distance of 20cm above the pot. Test a total of 3 times, with an interval of 30 seconds between each test.
[0024] Conclusion: Under the same cooking conditions, the smart cooking machine produces less oil fumes. When the lid is on, all oil fume concentration test indicators of the smart cooking machine are <0.1mg / m³, which can greatly suppress the diffusion of oil fumes; when the lid is open, the oil fume concentration increases, but is still lower than that of a regular gas stove. The oil fume concentration of the smart cooking machine is significantly lower than that of a regular gas stove under all test indicators, indicating that it produces less oil fumes during cooking.
[0025] It should be noted that all directional indications in the embodiments of the present invention, such as up, down, left, right, front, back, etc., are only used to explain the relative positional relationship and movement of the components in a specific posture, as shown in the attached figure. If the specific posture changes, the directional indication will also change accordingly.
[0026] Furthermore, the use of terms such as "first" and "second" in this invention is for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Meanwhile, the word "and / or" throughout the text means including three solutions; for example, "A and / or B" includes solution A, solution B, or a solution that simultaneously satisfies A and B. Additionally, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.
[0027] All of the above components are general standard parts or components known to those skilled in the art. Their structure and principles can be learned by those skilled in the art through technical manuals or conventional experimental methods.
[0028] The specific embodiments described herein are merely illustrative examples of the invention. Those skilled in the art to which this invention pertains may make various modifications or additions to the described specific embodiments or use similar methods to substitute them, without departing from the invention or exceeding the scope defined by the appended claims.
Claims
1. A low-smoke cooking method using an automatic cooking machine, characterized in that, The automatic cooking machine includes a spherical pot body (2) and a pot lid (3). The spherical pot body (2) has an opening (21), and the distance between the opening (21) and the center of the spherical pot body (2) is X, where X is not less than one-third of the radius of the spherical pot body (2). The pot lid (3) can cover the opening (21) of the spherical pot body (2), and the pot lid (3) is provided with a vent (31) near the center of the pot lid (3). The low-smoke stir-frying method includes the following steps: With the lid (3) open or closed, rotate the spherical pot body (2) to a preset angle (α) so that the highest point (22) of the upper part of the spherical pot body (2), the lowest point (23) of the lower part of the spherical pot body (2) and the center of the spherical pot body (2) are located on the same axis AA, which is parallel to the direction of gravity, and the highest point (22) of the upper part of the spherical pot body (2) is located on the inner wall of the spherical pot body (2); In the open state, the opening (21) of the spherical pot body (2) is fully open, and the oil fume concentration is less than 5.05 mg / m³. 3 With the lid (3) closed, the opening (21) of the spherical pot body (2) is blocked by the lid (3), and the oil fume concentration is less than 0.1 mg / m³. 3 .
2. The low-smoke cooking method of the automatic cooking machine according to claim 1, characterized in that, The spherical pot body (2) has an outer edge (24) provided along the opening (21). When the pot lid (3) is closed, the pot lid (3) contacts and seals the outer edge (24).
3. The low-smoke cooking method of the automatic cooking machine according to claim 1, characterized in that, The preset angle (α) is 45°-60°.
4. The low-smoke cooking method of the automatic cooking machine according to claim 1, characterized in that, The interior of the spherical pot body (2) is a spherical cavity with missing parts.