Cooking pot, cooking pot cover, automatic cooking system and control method

Abstract

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

Description

Technical Field

[0001] The embodiments disclosed herein relate to a cooking pot, a cooking pot lid, an automatic cooking system, and a control method. Background Technology

[0002] Since its successful development in the 1970s, frozen noodles have been increasingly used by the catering industry to replace traditional handmade noodles or dried / freshly cut noodles due to their advantages such as long shelf life, stable quality, fast service, and no spoilage. They have also gained widespread consumer recognition for their superior taste and safety. In practice, the catering industry typically uses boiling to thaw and reheat frozen noodles. There are also automated or semi-automated machines using robotic arms to handle the boiling and rinsing processes. However, this method is space-consuming and requires frequent water changes to prevent boiling over, as well as manual cleaning of the equipment, which is labor-intensive. Furthermore, boiling cannot directly process seasoned noodles with toppings. Summary of the Invention

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

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

[0005] For example, in the cooking pot provided in at least one embodiment of this disclosure, at least a portion of the inner liner is in the shape of a first hemisphere, including a first circular opening. The plane in which the first circular opening is located is a first plane. The orthographic projection of the inner liner relative to the rotation axis of the pot body on the first plane is a first orthographic projection. The first orthographic projection passes through the center of the first circular opening.

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

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

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

[0009] For example, in the steaming pot provided in at least one embodiment of this disclosure, the inner liner further includes a water adjustment hole, the orthographic projection of which on the first plane is located between the first circle and the first circular opening.

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

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

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

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

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

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

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

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

[0018] For example, in at least one embodiment of the cooking pot lid provided in this disclosure, the guide plate includes a conical guide surface protruding from the center toward one side of the nozzle, the conical guide surface being configured to guide the fluid ejected from the plurality of second nozzles to the inner wall of the lid.

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

[0020] For example, in at least one embodiment of the steam cooker lid provided in this disclosure, the lid body includes a hollow connecting portion and a first mounting assembly detachably connected to the hollow connecting portion. The first mounting assembly includes a steam conveying pipeline, and the nozzle assembly is connected to the first mounting assembly, and the nozzle is in communication with the steam conveying pipeline.

[0021] For example, in at least one embodiment of the cooking pot lid provided in this disclosure, the lid body and the guide plate are spaced apart to form a fluid buffer area between the hollow connecting portion and the guide plate.

[0022] At least one embodiment of this disclosure also provides an automatic cooking system, which includes the aforementioned cooking pot, the aforementioned cooking pot lid, and a lid driving mechanism. The cooking pot lid includes a steam supply pipe and a steam discharge pipe. The lid driving mechanism includes a lifting rod base, a lifting rod, and a safety lock. The lifting rod is configured to be raised and lowered in a controlled manner relative to the lifting rod base. The end of the lifting rod away from the lifting rod base is configured to mount the cooking pot lid. A safety locking device is provided in the middle of the lifting rod. The safety lock is connected to the lifting rod base and is configured to engage with the safety locking device when the lifting rod is driven into position to limit the position of the lifting rod.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[0039] At least one embodiment of this disclosure also provides a control method for an automatic cooking system, wherein the automatic cooking system includes the aforementioned cooking pot, and the control method includes: responding to a first manufacturing command, controlling the pot body to rotate at a first angle to pour out the water between the pot body and the inner liner, moving a container below the pot body, and controlling the pot body to rotate at a second angle to pour the objects and water in the inner liner into the container, wherein the second angle is greater than the first angle; responding to a second manufacturing command, moving the container below the pot body, and controlling the pot body to rotate at a second angle to pour the water between the pot body and the inner liner, as well as the objects and water in the inner liner, into the container.

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

[0041] To more clearly illustrate the technical solutions of the embodiments of this disclosure, the accompanying drawings of the embodiments will be briefly described below. Obviously, the drawings described below only relate to some embodiments of this disclosure and are not intended to limit this disclosure.

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

[0043] Figure 2A A top view of a cooking pot provided in at least one embodiment of this disclosure;

[0044] Figure 2B Another top view of a cooking pot provided in at least one embodiment of this disclosure;

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

[0046] Figure 3B Another schematic diagram of the water distribution hole of the inner tank of the cooking pot provided in at least one embodiment of this disclosure;

[0047] Figures 4-6 This is a schematic diagram of the cooking pot provided in at least one embodiment of the present disclosure during operation;

[0048] Figure 7 A schematic diagram of the lid and body of a cooking pot provided in at least one embodiment of this disclosure;

[0049] Figure 8 An exploded view of a cooking pot lid provided in at least one embodiment of this disclosure;

[0050] Figure 9 A schematic diagram of the nozzle assembly of a cooking pot lid provided in at least one embodiment of this disclosure;

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

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

[0053] Figure 11B and Figure 11C A schematic diagram of the flow path of fluid injected through a plurality of second nozzles of a nozzle assembly of a cooking pot lid provided in at least one embodiment of the present disclosure.

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

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

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

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

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

[0059] Figure 17 A top view of a portion of the structure of an automatic cooking system provided in at least one embodiment of this disclosure;

[0060] Figure 18 A side view of a portion of the structure of an automatic cooking system provided in at least one embodiment of this disclosure;

[0061] Figure 19 A top view of the automatic cooking system provided in at least one embodiment of this disclosure, showing the rotating drive assembly in conjunction with the cooking pot;

[0062] Figure 20 A side view of the automatic cooking system provided in at least one embodiment of this disclosure, showing the rotating drive assembly in conjunction with the cooking pot;

[0063] Figure 21A schematic diagram of the structure of the horizontal positioner of the automatic cooking system provided in at least one embodiment of this disclosure;

[0064] Figure 22 A schematic diagram of the structure of the seasoning conveying assembly of an automatic cooking system provided in at least one embodiment of this disclosure;

[0065] Figure 23 A side view of a sauce nozzle attitude adjustment device / soup nozzle attitude adjustment device of an automatic cooking system provided in at least one embodiment of the present disclosure;

[0066] Figure 24 A top view of the sauce nozzle attitude adjustment device / soup nozzle attitude adjustment device of the seasoning conveying assembly of the automatic cooking system provided in at least one embodiment of this disclosure; and

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

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

[0069] Unless otherwise defined, the technical or scientific terms used in this disclosure shall have the ordinary meaning understood by one of ordinary skill in the art to which this disclosure pertains. The terms “first,” “second,” and similar terms used in this disclosure do not indicate any order, quantity, or importance, but are merely used to distinguish different components. Terms such as “comprising” or “including” mean that the element or object preceding the word encompasses the elements or objects listed following the word and their equivalents, without excluding other elements or objects. Terms such as “connected” or “linked” are not limited to physical or mechanical connections, but can include electrical connections, whether direct or indirect. Terms such as “upper,” “lower,” “left,” and “right” are used only to indicate relative positional relationships, and these relative positional relationships may change accordingly when the absolute position of the described objects changes.

[0070] As mentioned above, in the catering industry, boiling is the common method for thawing and reheating frozen noodles. There are also automated or semi-automatic equipment such as robotic arms to realize the processes of boiling and scooping noodles. However, this method not only takes up a lot of space, but also requires changing the water from time to time to prevent boiling over. At the same time, manual cleaning of the equipment is required, which is labor-intensive. In addition, boiling cannot directly process seasoned noodles with side dishes, and cannot realize the preparation of foods such as mixed noodles.

[0071] In this regard, at least one embodiment of the present disclosure provides a cooking pot, which includes a pot body and a water-dividing inner liner; the pot body includes a first limiting member located on the inner wall of the pot body, and the water-dividing inner liner is rotatably disposed in the pot body, including a water-dividing hole and a second limiting member; the water-dividing hole is located at the bottom of the water-dividing inner liner to allow fluid to flow between the water-dividing inner liner and the pot body, and the second limiting member is located on the outer wall of the water-dividing inner liner, wherein the second limiting member cooperates with the first limiting member to limit the maximum rotation angle of the water-dividing inner liner relative to the pot body in at least one rotation direction, so as to realize the water-dividing operation.

[0072] The steamer provided in this embodiment can use steam to automatically defrost and heat frozen foods, such as frozen noodles, thus solving the corresponding problems of boiling. By controlling the rotation of the pot body with a water-dividing inner liner through a program, such as controlling the relative rotation angle between the water-dividing inner liner and the pot body, it is possible to achieve the purpose of retaining water in soup and removing water when mixing noodles. At the same time, a certain amount of water can be retained in the water-dividing inner liner to lubricate the food and facilitate complete pouring out. In some embodiments, the steamer can be combined with an automatic soup and sauce injection system to enable the use of the same steamer to freely switch between making relatively moist foods, such as soup noodles, and relatively dry foods, such as mixed noodles, to meet different user needs.

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

[0074] The steamer lid provided in this embodiment can steam food using fluid sprayed from a first nozzle, and simultaneously achieve self-cleaning of the steamer lid and pot body using multiple second nozzles. With the setting of the guide plate, the fluid sprayed from the multiple second nozzles can flow fully to the inner wall of the entire steamer lid and flow along the steamer lid to the inner wall of the pot body, thereby achieving an all-round self-cleaning function, improving cleaning efficiency, and saving labor.

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

[0076] The automatic steaming system provided in this embodiment can automatically steam food through program control, realizing an "unmanned restaurant". The steaming pot is designed to simultaneously prepare different food forms such as relatively moist foods, such as soup noodles, and relatively dry foods, such as mixed noodles. The steaming pot lid is designed to achieve an automatic cleaning function, so as to achieve continuous and stable food safety and hygiene requirements in a closed space. The lid driving mechanism can open or close the pot body in a controlled manner at appropriate times. During the steaming process, the cooperation of the safety lock and the safety locking positioner ensures that the steaming pot lid is tightly closed, avoiding adverse problems such as steam leakage under the steaming pressure, improving steam utilization and the safety of the automatic steaming system.

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

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

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

[0080] At least one embodiment of this disclosure provides a cooking pot. Figure 1 A schematic diagram of the structure of the cooking pot is shown. Figure 2A A top view of the cooking pot is shown. Figure 3A A schematic diagram of the water distribution holes in the inner tank of the cooking pot is shown. Figures 4-6 A schematic diagram of the cooking pot during operation is shown. Figures 1-4 As shown, the cooking pot includes a pot body 5-2 and a water-distributing inner liner 5-3. The pot body 5-2 includes a first limiting member 5-3-1 located on the inner wall of the pot body 5-2. The water-distributing inner liner 5-3 is rotatably disposed within the pot body 5-2, and the rotation axis of the water-distributing inner liner 5-3 relative to the pot body 5-2 is a rotation axis 5-5. The water-distributing inner liner 5-3 includes a water-distributing hole 5-4 and a second limiting member 5-3-2. The water-distributing hole 5-4 is located at the bottom of the water-distributing inner liner 5-3 to allow fluid flow between the water-distributing inner liner 5-3 and the pot body 5-2. The second limiting member 5-3-2 is located on the outer wall of the water-distributing inner liner 5-3, and the second limiting member 5-3-2 cooperates with the first limiting member 5-3-1 to limit the maximum rotation angle R1 of the water-distributing inner liner 5-3 relative to the pot body 5-2 in at least one rotation direction (reference). Figure 4 This enables water separation operations.

[0081] For example, in Figure 4 In one embodiment, the pot body 5-2 can be controlled to rotate clockwise. In this case, the maximum rotation angle of the inner liner 5-3 relative to the pot body 5-2 in the counterclockwise direction is R1. In other embodiments, the direction of controlled rotation of the pot body 5-2 can be opposite. In this case, the maximum rotation angle of the inner liner 5-3 relative to the pot body 5-2 in the clockwise direction is R1. Alternatively, the pot body 5-2 can be controlled to rotate in either the clockwise or counterclockwise direction, and the maximum rotation angle R1 is set in both directions. The embodiments disclosed herein do not limit this. In the following embodiments, the maximum rotation angle of the inner liner 5-3 relative to the pot body 5-2 in the counterclockwise direction is described as R1.

[0082] For example, this steamer can use steam to automatically defrost and heat frozen foods, such as noodles, solving the corresponding problems of boiling. During the steaming process, some water is generated due to the steam and the defrosting of frozen foods. When making relatively dry foods (such as mixed noodles), this water needs to be poured out. At this time, the program controls the flipping action of the pot body 5-2 with the water-dividing inner tank 5-3. By controlling the relative rotation angle between the water-dividing inner tank 5-3 and the pot body 5-2, the purpose of keeping water in soup noodles and removing water in mixed noodles can be achieved, so that different types of food can be made with one set of equipment. At the same time, a certain amount of water can be retained in the water-dividing inner tank 5-3 to lubricate the food and facilitate the complete pouring of the food out of the water-dividing inner tank 5-3.

[0083] For example, when preparing relatively dry foods (such as noodles), refer to Figure 4 The pot body 5-2 and the inner water-dividing liner 5-3 are in their initial state, that is, in a state of equilibrium under the action of gravity. The openings of both the pot body 5-2 and the inner water-dividing liner 5-3 are facing upwards. The steamer can complete the steaming process in this state. After steaming is completed, the pot body 5-2 is driven to rotate clockwise (e.g. Figure 4 (As shown by the arrow in the image), due to the limiting cooperation between the second limiting member 5-3-2 and the first limiting member 5-3-1, the maximum rotation angle of the inner liner 5-3 relative to the pot body 5-2 is R1. When the clockwise rotation angle of the pot body 5-2 is less than R1, the inner liner 5-3 remains in equilibrium under gravity, with its opening facing upwards. When the clockwise rotation angle of the pot body 5-2 is equal to R1, the second limiting member 5-3-2 abuts against the first limiting member 5-3-1. When the clockwise rotation angle of the pot body 5-2 is greater than R1, the pot body 5-2 can drive the inner liner 5-3 to rotate through the second limiting member 5-3-2 and the first limiting member 5-3-1. Figure 5 As shown, at this point, the water between the inner liner 5-3 and the pot body 5-2 can be poured out, achieving the water separation operation; as the pot body 5-2 continues to rotate clockwise, as... Figure 6 As shown, the food and water in the inner tank 5-3 can be poured into the container 4-2 to obtain the steamed food and complete the steaming operation.

[0084] For example, when preparing relatively moist foods (such as noodle soup), refer to Figure 6 The pot body 5-2 can be driven at a large angle so that the food and water in the inner pot 5-3 and the pot body 5-2 can be poured into the container 4-2 together without having to pour water out in the middle.

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

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

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

[0088] For example, in some embodiments, in order to achieve better water separation effect, such as Figure 2A As shown, the water distribution hole 5-4 includes a plurality of first water distribution holes 5-4-1. The orthographic projection of the plurality of first water distribution holes 5-4-1 on the first plane P1 is located on the first circle L3, and the center of the first circle L3 overlaps with the center O of the first circular opening C1. At this time, in Figure 1 In the initial state, multiple first water distribution holes 5-4-1 are at the same height. For example, refer to... Figure 4 Multiple first water distribution holes 5-4-1 are also located on the same circle on the inner water distribution tank 5-3. The orthographic projection of this circle onto the first plane P1 is the aforementioned first circle L3, which is also marked as L3. L3 defines a set water level, such as the quantitative water distribution level of the inner water distribution tank 5-3, so as to realize the quantitative water distribution function of the inner water distribution tank 5-3.

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

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

[0091] For example, in some embodiments, such as Figure 3A As shown, the plurality of first water distribution holes 5-4-1 may further include a third water distribution hole G3. The orthographic projection of the third water distribution hole G3 on the first plane P1 and the orthographic projection of the first limiting member 5-3-1 on the first plane P1 are located on the same side of the first orthographic projection X1, for example. Figure 2A On the left side, the orthographic projection of the third component water hole G3 on the first plane P1 lies between the orthographic projection of the first limiting member 5-3-1 on the first plane P1 and the orthographic projection of the first component water hole G1 and the second component water hole G2 as a whole on the first plane P1. For example, the shaft X3 passes through the third component water hole G3.

[0092] For example, such as Figure 2A As shown, the arrangement direction of the multiple first water distribution holes 5-4-1 included in the first component water hole G1 / second component water hole G2 is parallel to the axis X3 (that is, along the axis X3). Figure 2A (in the horizontal direction), the arrangement direction of the multiple first water distribution holes 5-4-1 included in the third component water hole G3 is parallel to the first orthographic projection X1 (that is, along the horizontal direction), and the arrangement direction of the multiple first water distribution holes 5-4-1 is parallel to the first orthographic projection X1 (that is, along the horizontal direction). Figure 2A (the vertical direction in the middle).

[0093] Therefore, the third component water hole G3 can further promote fluid flow, such as promoting fluid balance inside and outside the water-dividing inner tank 5-3; and during the water-dividing operation, since the third component water hole G3 and the first limiting member 5-3-1 are located on the same side of the rotating shaft 5-5, the water in the water-dividing inner tank 5-3 will not flow out through the third component water hole G3 during the water-dividing process.

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

[0095] For example, in some embodiments, such as Figure 3A As shown, the water regulating hole 5-4-2 includes multiple first water regulating holes, which are located on the second circle L4 on the inner water distribution tank 5-3. The diameter of the second circle L4 is the same as the diameter of the first circle L3. Figure 3A The first component water hole G1 is projected onto the first plane P1 on the first straight line Y1, which is perpendicular to the first straight line X1. The second component water hole G2 is projected onto the first plane P1 on the second straight line Y2, which is perpendicular to the first straight line X1. The first water regulating holes are projected onto the first straight line Y1 or the second straight line Y2 on the first plane P1.

[0096] For example, in some embodiments, such as Figure 3A As shown, the plurality of first water regulating holes include a first group of water regulating holes G4 and a second group of water regulating holes G5. For example, the first group of water regulating holes G4 and the second group of water regulating holes G5 are symmetrical. The orthographic projection of the first group of water regulating holes G4 on the first plane P1 and the orthographic projection of the first group of water regulating holes G1 on the first plane P1 are located on the same first straight line Y1. The orthographic projection of the second group of water regulating holes G5 on the first plane P1 and the orthographic projection of the second group of water regulating holes G2 on the first plane P1 are located on the same second straight line Y2. Thus, during the water distribution process, the water flow exceeds circle L3 (reference). Figure 4 Water at the specified level can be further discharged from the water regulating hole 5-4-2 to achieve quantitative water distribution in the inner tank 5-3.

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

[0098] For example, combining Figure 1 as well as Figure 2A and 3A The orthographic projection of the water regulating hole 5-4-2 on the first plane P1 and the orthographic projection of the first limiting member 5-3-1 on the first plane P1 are located on opposite sides of the first orthographic projection X1. Therefore, referring to... Figure 5 and Figure 6 By controlling the pot body 5-2 to rotate clockwise at different angles, you can achieve the purpose of dispensing water in a specific quantity and pouring food, making the operation simpler.

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

[0100] For example, in some embodiments, such as Figure 3A As shown, the center of the circle containing the water distribution hole 5-4 and the center of the circle containing the water regulating hole 5-4-2 (the second circle L4) are separated by an arc-shaped distance on the inner wall of the water distribution inner tank 5-3 (reference). Figure 1 The distance between the arcs of the inner liner 5-3 and the axes X5 and X4 is given by the arc length D1, where D1 = (90° - R1) * πr / 180°, and r is the radius of the inner wall of the inner liner 5-3. Axis X4 is along the direction of gravity, and axis X5 is the axis containing the line connecting the center of the rotation axis 5-5 and the geometric center O1 of the multiple first water adjustment holes (refer to 5-4-2).

[0101] For example, in other embodiments, the water distribution hole 5-4 and the water adjustment hole 5-4-2 can also adopt different designs, but they can still achieve water distribution and pouring operations.

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

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

[0104] For example, refer to Figure 3B The plurality of first water distribution holes 5-4-1 include a first component water distribution hole G1 and a second component water distribution hole G2. The first component water distribution hole G1 and the second component water distribution hole G2 are symmetrical in their orthogonal projections on the first plane P1, and the orthogonal projections of the first component water distribution hole G1 and the second component water distribution hole G2 on the first plane P1 are close to the first orthogonal projection X1.

[0105] For example, in some embodiments, such as Figure 4 As shown, the water level in the steamer before the noodles finish cooking is L1, and the water level after cooking is L2. Due to the influence of steam pressure during the cooking process, the water in the inner tank 5-3 is discharged into the pot body 5-2 through the water distribution hole. Therefore, the water level L2 is lower than the water level L1. The water level L2 is the water level when the inner tank 5-3 is in equilibrium after cooking. For example, when the water level L2 is high, the water level can be adjusted using the water adjustment hole 5-4-2, for example, by adjusting the water level to circle L3, so as to achieve the function of quantitative water distribution in the inner tank 5-3.

[0106] For example, for Figure 2A and Figure 3A Implementation examples, refer to Figure 5When the pot body 5-2 rotates clockwise under the drive of, for example, a tilting drive mechanism 5-7 (described in detail later), the water-dividing inner liner 5-3 rotates relative to the pot body 5-2 at an angle equal to the maximum rotation angle R1. At this point, the first limiting member 5-3-1 contacts the second limiting member 5-3-2. As the pot body 5-2 continues to tilt, the opening of the water-dividing inner liner 5-3 forms an inclination angle R2 with the opening of the pot body 5-2. At this time, when the water level L2 is high, for example, higher than L3, the water adjusting hole 5-4-2 can drain the water from the water-dividing inner liner 5-3. Excess water continues to drain until the water level reaches L3, thus achieving quantitative water distribution. For example, at this time, the pot body 5-2 is in a pouring position, and the excess water in the inner liner 5-3 above the L3 water level is drained. Since the amount of condensation varies with different steam action times, the controller can use an algorithm in the program to determine the pouring time corresponding to different steam action times, ultimately ensuring that the water level in the inner liner 5-3 remains at or below a fixed value. Subsequently, when the pot body 5-2 is flipped again, the food and water in the inner liner 5-3 are poured out, as per reference. Figure 6 .

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

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

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

[0110] For example, in some embodiments, such as Figure 1 As shown, the plane containing the center OO of the sphere is the third plane P3. The third plane P3 is parallel to the first plane P1 and the second plane P2. The side wall between the first circular opening C1 of the inner liner 5-3 and the third plane P3 is a vertically extending side wall. At this time, the bottom of the inner liner 5-3 is the first hemisphere as described above, and the top of the inner liner 5-3 extends in a straight line. For example, the side wall between the second circular opening C2 of the pot body 5-2 and the third plane P3 is a vertically extending side wall. At this time, the bottom of the pot body 5-2 is the second hemisphere as described above, and the top of the pot body 5-2 extends in a straight line. Thus, the inner liner 5-3 and the pot body 5-2 each include a side wall that extends in a straight line at one end, so that the cooking pot and the cooking pot lid can fit together and seal tightly, and it is beneficial to increase the capacity of the cooking pot.

[0111] At least one embodiment of this disclosure also provides a steaming pot lid. Figure 7 A schematic diagram of the lid and body of the steamer is shown. Figure 8 An exploded view of the cooker lid is shown. Figure 9 A schematic diagram of the nozzle assembly of the cooking pot lid is shown. Figure 10 A bottom view of the cooker lid is shown. Figures 7-10 As shown, the steamer lid includes a lid body 6-4 and a nozzle assembly 6-2. The nozzle assembly 6-2 is located in the middle part of the inner side of the lid body 6-4 (that is, the side facing the pot body 6-1), as shown. Figure 9 As shown, the nozzle assembly 6-2 includes a guide plate 6-2-1 and a nozzle A. The nozzle A includes a first nozzle 6-2-3 and a plurality of second nozzles 6-2-2. The first nozzle 6-2-3 is configured to spray fluid 5-10 (see reference) in a direction away from the guide plate 6-2-1. Figure 1 That is, fluid, such as steam, is sprayed toward the pot body 6-1 to cook food. The multiple second nozzles 6-2-2 are configured to spray fluid at least in the direction toward the guide plate 6-2-1 so that the guide plate 6-2-1 can guide the fluid sprayed by the multiple second nozzles 6-2-2 to the inner wall of the cover 6-4 for steam purging and achieve a self-cleaning effect.

[0112] For example, in some embodiments, reference Figure 11AThe angle R22 between the axial direction of the first nozzle 6-2-3 and the axial directions of the plurality of second nozzles 6-2-2 ranges from 30 degrees to 60 degrees, for example, 30 degrees, 40 degrees, 50 degrees, or 60 degrees. Thus, the plurality of second nozzles 6-2-2 can spray fluid obliquely upwards, for example, spraying the fluid onto the surface of the guide plate 6-2-1, and guiding it through the guide plate 6-2-1 to the inner wall of the cover 6-4, and then flowing along the inner wall of the cover 6-4 into the pot body 6-1, thereby achieving self-cleaning of the pot lid and pot body during or after steaming or cooking food.

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

[0114] For example, in some embodiments, such as Figure 9 As shown, the guide plate 6-2-1 includes a tapered guide surface S0 protruding from the center toward one side of the nozzle A. The tapered guide surface S0 is configured to guide the fluid ejected from the plurality of second nozzles 6-2-2 to the inner wall of the cover 6-4. For example, in some embodiments, combined with Figure 7 and Figure 9 The cover 6-4 and the guide plate 6-2-1 are spaced apart to form a fluid buffer area 6-10.

[0115] For example, Figure 11B and Figure 11C A schematic diagram showing the flow path of fluid injected through multiple second nozzles 6-2-2 is provided, as follows: Figure 11B and Figure 11C As shown, multiple second nozzles 6-2-2 discharge multiple conical steam streams S1 (the figure shows the steam streams S1 discharged from two adjacent second nozzles 6-2-2a and 6-2-2b). After impacting the conical guide surface S0 of the guide plate 6-2-1, the steam streams S1 form fan-shaped steam streams S2. The multiple evenly distributed fan-shaped steam streams S2 converge at the edge of the conical guide surface S0 of the guide plate 6-2-1 to form a complete circular "steam stream", which covers the inlet 6-9-1 of the fluid buffer area 6-10 located at the rear end of the guide plate 6-2-1 (reference). Figure 7 and Figure 10 This process extends to the entire inner surface of the lid, forming a continuous blowing airflow to effectively achieve a self-cleaning effect.

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

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

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

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

[0120] For example, in some embodiments, such as Figure 9 As shown, the nozzle assembly 6-2 also includes a nozzle connection part A3 disposed between the nozzle A and the guide plate 6-2-1. The nozzle connection part A3 is a first cone protruding from the center in a direction away from the guide plate 6-2-1. The nozzle A includes a first part A1 and a second part A2. The second part A2 is located between the first part A1 and the nozzle connection part A3. The second part A2 is a second cone protruding from the center in a direction towards the guide plate 6-2-1. The first cone and the second cone form a V-groove 6-2-6. A plurality of second nozzles 6-2-2 are opened on the surface of the second cone (i.e., the second part A2).

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

[0122] For example, in some embodiments, such as Figure 8As shown, the cover 6-4 includes a hollow connecting portion 6-4-1 and a first mounting assembly 6-5 detachably connected to the hollow connecting portion 6-4-1. The nozzle assembly 2 can be mounted on the first mounting assembly 6-5 and is disposed inside the cover 6-4 via the hollow connecting portion 6-4-1. The aforementioned fluid buffer area 6-10 is formed between the hollow connecting portion 6-4-1 and the guide plate 6-2-1. The first mounting assembly 6-5 includes a steam delivery pipe 6-7 and a steam discharge pipe 6-8. After the nozzle assembly 6-2 is connected to the first mounting assembly 6-5, the nozzle A communicates with the steam delivery pipe 6-7 to spray fluid, such as steam, delivered from the steam delivery pipe 6-7.

[0123] For example, in traditional steam cookers, small amounts of food debris, such as noodle scraps, are blown up and stick to the lid during the cooking process. Steam nozzles with only one steam outlet cannot self-clean and require regular manual cleaning. Steam nozzles with lid-blowing functions can improve this problem, but a small number of steam outlets for blowing the lid can create blind spots in the steam flow, while a large number, or even a ring-shaped arrangement, can cause a large amount of inefficient steam that does not directly heat the food to be expelled from the cooker, increasing steam consumption. Rotary self-cleaning steam nozzles also suffer from excessive steam consumption and noise during blowing, making it difficult for small steam cookers that require continuous cooking to output a stable and consistent amount of steam.

[0124] In this regard, the nozzle assembly 6-2 with a guide plate 6-2-1 and multiple nozzles provided in the embodiments of this disclosure provides a purge airflow with only a few nozzles. At the same time, it is used in conjunction with a pot lid 6-4 with a fluid buffer area 6-10, which can effectively solve the above-mentioned problems in the conventional technology. Moreover, it is simple to process and has significant effects.

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

[0126] For example, in some embodiments, the nozzle assembly 6-2 can be machined from a hexagonal metal rod, such as... Figure 9As shown, the upper end of the guide plate 6-2-1 is provided with a hexagonal base 6-2-7, and the lower end is a hemispherical or conical end head 6-2-4. A first nozzle 6-2-3 communicating with the internal axial cavity 6-2-5 is opened at the center of the end head 6-2-4 as a heating steam hole. The aforementioned V-shaped groove 6-2-6 is opened between the end head 6-2-4 and the hexagonal base 6-2-7 to form the second part A2 of the nozzle A and the nozzle connection. Part A3 and the second part A2 have 3-6 second nozzles 6-2-2 evenly distributed on the conical or annular inclined surface, which communicate with the internal axial cavity 6-2-5 as purging steam holes; a conical guide plate 6-2-1 with the conical surface on one side of the second nozzle 6-2-2 is inserted and welded into the middle position of the hexagonal base 6-2-7, and the axial extension line of the second nozzle 6-2-2 is located in the middle of the conical guide surface S0 of the guide plate 6-2-1.

[0127] For example, such as Figure 9 As shown, the internal axial cavity 6-2-5 of the nozzle assembly 6-2 has an internal thread machined at the open end on one side of the hexagonal base 6-2-7. The end of the steam conveying pipeline 6-7 has an external thread that mates with the internal thread. Thus, the nozzle assembly 6-2 can be installed on the steam conveying pipeline 6-7 by means of threaded connection to ensure a stable connection and airtightness.

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

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

[0130] For example, such as Figure 8 As shown, the quick-release chuck connector of the hollow connecting part 6-4-1 and the quick-release flange blind plate 6-4-2 on the first mounting assembly 6-5 of the same specification can be fastened by the quick-release clamp 6-4-4 and sealed by the sealing ring 6-4-3. For example, the diameter of the guide plate 6-2-1 is smaller than the inner diameter of the quick-release chuck connector of the hollow connecting part 6-4-1 and is installed at the center of the hollow connecting part 6-4-1. During disassembly, the cover 6-4 can be easily removed after loosening the quick-release clamp 6-4-4; similarly, during installation, the cover 6-4 and the nozzle assembly 6-2 can be easily installed after the quick-release clamp 6-4-4 is fastened, thereby achieving rapid assembly.

[0131] For example, after the cover 6-4 is assembled with the nozzle assembly 6-2, the hollow connecting part 6-4-1, etc., such as Figure 7 As shown, the upper plane of the guide plate 6-2-1 is slightly higher than the inner wall surface of the lid 6-4. Because the quick-release chuck connector of the hollow connecting part 6-4-1 has a straight pipe section, after being assembled with the lid 6-4, the steam inlet of the steam discharge pipe 6-8 is located in this straight pipe, thus forming a fluid buffer area 6-10 that is much larger than the diameter of the steam discharge pipe 6-8. The fluid buffer area 6-10 can buffer the steam so that the steam can be discharged smoothly from the steam discharge pipe 6-8.

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

[0133] As can be seen, the cooking pot lid provided in this embodiment only uses a few second nozzles 6-2-2 as purging steam holes to achieve the purpose of real-time self-cleaning of the cooking pot lid, effectively controlling steam consumption. A relatively low-power steam generator can continuously and stably provide steam, meeting the needs of continuous cooking. Compared with nozzles without a guide plate, this effectively avoids the problem of purging blind spots caused by a small number of nozzles.

[0134] For example, the cooking pot lid provided in this embodiment can be applied to any pot body 6-1, and also to the cooking pot provided in this embodiment. During use, the cooking pot lid can be controlled to remain closed when not in operation. A program is set to periodically inject high-temperature steam into the closed pot body for cleaning and high-temperature sterilization. After each cleaning, the condensate is automatically drained, thus achieving self-cleaning of the cooking pot without manual cleaning and maintenance, ensuring that the cooking pot always meets food safety requirements.

[0135] At least one embodiment of this disclosure also provides an automatic cooking system. Figure 12 A schematic diagram of the automatic cooking system is shown, as follows: Figure 12 As shown, the automatic cooking system includes the aforementioned cooking pot 5, the aforementioned cooking pot lid 6, and the lid driving mechanism 6-6. Figure 13A schematic diagram of the lid driving mechanism 6-6 is shown. The cooking pot lid includes a steam supply pipe 6-7 and a steam discharge pipe 6-8. The lid driving mechanism 6-6 includes a lifting rod base 6-6-3, a lifting rod 6-6-1, and a safety lock 6-11. The lifting rod 6-6-1 is configured to be raised and lowered relative to the lifting rod base 6-6-3 under control. The end T1 of the lifting rod 6-6-1 away from the lifting rod base 6-6-3 is configured to install the cooking pot lid. A safety locking device 6-12 is provided in the middle of the lifting rod 6-6-1. The safety lock 6-11 is connected to the lifting rod base 6-6-3 and is configured to cooperate with the safety locking device 6-12 when the lifting rod 6-6-1 is driven into position (i.e., when the cooking pot lid is closed), so as to limit the position of the lifting rod 6-6-1.

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

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

[0138] For example, such as Figure 13 As shown, in some embodiments, the end T1 of the lifting rod 6-6-1 away from the lifting rod base 6-6-3 includes a second mounting assembly. For example, the second mounting assembly includes a first mounting plate 6-5-1 (which may be implemented as the steam head base mounting plate 6-5-1 described above) and a second mounting plate 6-5-2, such as a steam head base lifting plate. One of the first mounting plate 6-5-1 and the second mounting plate 6-5-2 (e.g., the second mounting plate 6-5-2) is configured to connect to the end T1, and the other (e.g., the first mounting plate 6-5-1) is configured to connect to the cooker lid.

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

[0140] For example, Figure 14 A partially enlarged schematic diagram of a safety lock and a safety lock holder is shown. In some embodiments, such as... Figure 14 As shown, the safety lock 6-11 includes a mounting bracket 6-11-8, a drive unit 6-11-7, and a Z-shaped locking pin. The mounting bracket 6-11-8 is mounted on the lifting rod base 6-6-3. The drive unit 6-11-7 includes a controllable telescopic end 6-11-5. The Z-shaped locking pin includes a first straight section 6-11-4, a first corner section 6-11-3, a second straight section 6-11-2, and a second corner section 6-11-0 connected in sequence. The third straight section 6-11-1, the first straight section 6-11-4 includes a first strip opening 4-A, the telescopic end 6-11-5 of the drive section 6-11-7 is slidably connected to the first strip opening 4-A, the first corner section 6-11-3 is hinged to the mounting bracket 6-11-8, and the end of the third straight section 6-11-1 away from the second corner section 6-11-0 (that is, the right end in the figure) is configured to cooperate with the safety locking device 6-12.

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

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

[0143] For example, such as Figure 13 As shown, the top of the lifting rod base 6-6-3 is connected (e.g., welded) to a base mounting plate 6-6-4 with multiple adjusting elongated holes 6-6-10. Figure 16 A schematic diagram of the base mounting plate is shown, as follows: Figure 13 and Figure 16 As shown, the base mounting plate 6-6-4 can be secured to the mounting screw holes on the frame adjustment plate 6-6-9 mounted on the top frame 6-6-8 of the equipment by multiple bolts passing through the adjustment elongated holes 6-6-10 (four shown in the figure). For example, the frame adjustment plate 6-6-9 has the same multiple adjustment elongated holes 6-6-10, and the direction of the multiple adjustment elongated holes 6-6-10 on the frame adjustment plate 6-6-9 is perpendicular to the direction of the adjustment elongated holes 6-6-10 on the base mounting plate 6-6-4. Similarly, bolts can be used to secure the plate to the top frame 6-6-8 of the equipment by passing through the adjustment elongated holes 6-6-10 on the frame adjustment plate 6-6-9. The elongated adjustment holes 6-6-10 are used to adjust the front-to-back and left-to-right position deviations of the lid drive mechanism during the calibration of the cooking pot lid and the pot body.

[0144] For example, such as Figure 14 As shown, the safety locking device 6-12 is fixed to the side of the lifting rod 6-6-1 near the top by means of bolts, for example. When the lid of the cooking pot is raised by the lid driving mechanism, the safety locking device 6-12 rises with the lifting rod 6-6-1 and is hidden inside the lifting rod base 6-6-3. When the lid of the cooking pot is closed, the safety locking device 6-12 descends with the lifting rod 6-6-1 and is exposed outside the lifting rod base 6-6-3.

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

[0146] For example, such as Figure 14 As shown, the third straight section 6-11-1 of the Z-shaped locking pin is the force-bearing end of the locking pin, and the first straight section 6-11-4 is the driving end of the locking pin. The first straight section 6-11-4 has an elongated hole, and the first corner section 6-11-3 has a round hole, as shown. Figure 15 As shown, the round hole is inserted into the Z-shaped locking pin rotating bushing 6-11-10, and is connected and fixed by a pin as the Z-shaped locking pin rotating shaft 6-11-3. The end of the telescopic rod 6-11-6 includes a Y-shaped rod connector 6-11-5. The elongated hole on the first straight part 6-11-4 is inserted into the Y-shaped rod connector 6-11-5, and a movable connection is formed by the shaft pin 6-11-11 passing through the elongated hole of the first straight part 6-11-4.

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

[0148] For example, such as Figure 14As shown, the safety locking device 6-12 is mounted on the lifting rod 6-6-1 via the locator mounting plate 6-12-0. The locator mounting plate 6-12-0 includes multiple mounting holes, which are longitudinal elongated holes. The safety locking device 6-12 is mounted on the lifting rod 6-11, for example, via bolts and the multiple mounting holes. The longitudinal elongated holes facilitate adjustment of the longitudinal installation position of the safety locking device 6-12, thereby adjusting the fitting clearance between the force-bearing end of the Z-shaped locking pin and the safety locking device 6-12.

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

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

[0151] For example, in some embodiments, such as Figure 12 As shown, the automatic cooking system also includes steam supply equipment, which includes a steam generator 1, a water supply tank 1-1, and a constant temperature water tank 2. The steam generator 1 is connected to the steam delivery pipeline 6-7 of the cooking pot lid via a first pipeline 6-7-1 to supply steam to the cooking pot. A first valve 9 is installed on the first pipeline 6-7-1 to control the opening and closing of the first pipeline 6-7-1. The water supply tank 1-1 is connected to the steam generator 1 to supply / replenish water to the steam generator 1. The constant temperature water tank 2 is connected to the steam discharge pipeline 6-8 of the cooking pot lid via a second pipeline 6-8-1, so that the steam discharged from the cooking pot can enter the constant temperature water tank 2 to use the waste heat of the steam to heat the water in the constant temperature water tank 2, thereby achieving an energy-saving effect. The second pipeline 6-8-1 is also connected to the water supply tank 1-1 via a waste heat regulating valve 8, which is configured to control the flow direction of the steam discharged from the steam discharge pipeline 6-8.

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

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

[0154] For example, in some embodiments, such as Figure 12 As shown, the steam supply equipment also includes a main water tank 1-5, which is located below the makeup water tank 1-1 and configured to connect the makeup water tank 1-1 and the constant temperature water tank 2 for controlled water supply to the makeup water tank 1-1 and / or the constant temperature water tank 2. The upper part of the makeup water tank 1-1 is also connected to the upper part of the main water tank 1-5 through a first overflow pipe 1-3, and the upper part of the constant temperature water tank 2 is also connected to the upper part of the makeup water tank 1-1 through a second overflow pipe 2-3. For example, the first overflow pipe 1-3 and the second overflow pipe 2-3 can be pressure equalization overflow pipes.

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

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

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

[0158] For example, the automatic steaming system provided in this embodiment can be used to heat frozen foods, such as frozen noodles. During the initial stage of steam heating, the frozen food undergoes a thawing process, at which point the exhaust temperature of the pot is lower than the set temperature of the constant-temperature hot water tank 2. Subsequently, the exhaust temperature gradually increases. When preparing relatively moist foods, such as noodle soup, the hot water in the constant-temperature water tank 2 is used to prepare concentrated broth. During the thawing stage, the waste heat regulating valve 8 is controlled to be open, allowing most of the low-temperature waste heat steam and the original air in the pot to enter the upper air cavity of the water replenishment tank 1-1 via the waste heat regulating valve 8. The steam then enters the upper air cavity of the main water tank 1-5 via the first overflow pipe 1-3 of the water replenishment tank. Finally, the uncondensed waste heat steam is discharged from the system through the exhaust port H of the main water tank 1-5. After thawing, as the temperature of the waste heat steam rises and exceeds the set temperature of the constant-temperature water tank 2, the waste heat regulating valve 8 is controlled to close. At this time, all the waste heat steam flows through the steam vent of the waste heat recovery device 7 into the hot water in the constant-temperature water tank 2 to reheat the hot water.

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

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

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

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

[0163] For example, such as Figure 12 As shown, the constant temperature water tank 2 may also include an electric heater 2-1, which is used to maintain the water temperature in the constant temperature water tank 2 within the set temperature range when the automatic cooking system is not in operation (i.e., when it is not activated to cook food). During continuous cooking, the water temperature in the constant temperature water tank 2 can be maintained within the set temperature range due to the regulating effect of residual heat steam.

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

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

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

[0167] Therefore, through the above design, the waste heat steam can be fully condensed by the system equipment, saving water while increasing the water temperature in the water supply tank 1-1 to a certain extent, thereby improving the working efficiency of the electric steam generator 1.

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

[0169] For example, in some embodiments, the controller CT can also be configured to: in response to a cleaning command, control the steam supply equipment 1 to supply steam to the pot body 5-2; after the steam supply stops, the pot body will cool naturally; control the waste heat regulating valve 8 to be in a closed state; and use the siphon effect to draw water from the constant temperature water tank 2 back to the pot body 5-2 through the second pipeline 6-8-1 and the steam discharge pipeline 6-8 for cleaning operation; and then control the pot body 5-2 to be tilted to pour out water by the tilting drive assembly 5-7 (described in detail later).

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

[0171] Therefore, in the technical solution provided in this disclosure embodiment, a self-cleaning program can be set according to the usage and cleaning effect of the automatic steaming system, which can realize multiple cleaning functions such as steam washing, water washing, and multiple steam washing. Compared with simply using steam cleaning, adding water washing can more effectively solve the problem of food debris remaining in the steaming pot, thereby achieving the best cleaning state to meet food safety requirements.

[0172] For example, in some embodiments, the automatic cooking system may also include a flip-drive assembly. Figure 17 A top view of part of the structure of the automatic cooking system is shown. Figure 18 A side view of a portion of the structure of the automatic cooking system is shown. Figure 19 A top view of the tilt drive assembly in conjunction with the cooking pot is shown. Figure 20 A side view of the tilting drive assembly in conjunction with the cooking pot is shown, as follows. Figures 17-20 As shown, the flip drive assembly 5-7 is configured to control the steamer to flip so as to perform operations such as water distribution and food pouring.

[0173] For example, such as Figure 17-20 As shown, the tilt drive assembly 5-7 includes a drive motor 5-7-1, a motor mounting bracket 5-7-2, and a tilt drive shaft 5-7-4, etc. (Refer to...) Figure 19 A tilting bracket 5-6 is provided on the pot body 5-2. The tilting bracket 5-6 is configured to be connected to the tilting drive shaft 5-7-4 so that when the drive motor 5-7-1 drives the tilting drive shaft 5-7-4 to rotate, the tilting bracket 5-6 drives the pot body 5-2 to tilt.

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

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

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

[0177] For example, refer to Figure 20 A protrusion is connected to the middle of the inner wall of the pot body 5-2 on the side opposite to the flipping support 5-6. For example, a protruding metal sheet or metal block is welded or threaded to it, serving as the first limiting member 5-3-1. Another protrusion is connected to the top outer edge of the water-dividing inner liner 5-2. For example, a metal sheet or metal block protruding outward is welded or threaded to it, serving as the second limiting member 5-3-2. For example, the line connecting the first limiting member 5-3-1 and the second limiting member 5-3-2 is perpendicular to the rotation axis 5-5. That is, the orthographic projection of the line connecting the first limiting member 5-3-1 and the second limiting member 5-3-2 on the first plane P1 is perpendicular to the first orthographic projection X1 of the rotation axis 5-5.

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

[0179] For example, refer to Figure 20 When the pot body 5-2 is in its initial state, under the influence of gravity, the opening of the pot body 5-2 is horizontal, and the opening of the inner liner 5-3 is also horizontal. (Reference) Figure 4 The angle formed between the line connecting the first limiting member 5-3-1 to the rotation axis 5-5 and the first plane P1 where the opening of the inner liner 5-3 is located is the maximum rotation angle R1 of the inner liner 5-3 relative to the pot body 5-2, which is also the rotational degree of freedom of the inner liner 5-3.

[0180] For example, such as Figure 18 As shown, a horizontal positioner 5-1 is installed below the pot body 5-2. Figure 21 A schematic diagram of the horizontal positioner is shown, as follows: Figure 21 As shown, the horizontal positioner 5-1 includes a support frame 5-1-1 with screw holes mounted on the equipment frame 5-9 and an adjusting bolt 5-1-2 with a locking nut 5-1-3 inserted into the screw holes on the support frame 5-1-1. The level of the cooking pot is adjusted by adjusting the adjusting bolt and locked by locking the bolt.

[0181] For example, refer to Figure 5 When the pot body 5-2 rotates under the drive of the tilting drive mechanism 5-7, the inner liner 5-3 rotates relative to the pot body 5-2 at an angle equal to the maximum rotation angle R1. At this point, the first limiting member 5-3-1 contacts the second limiting member 5-3-2. As the pot body 5-2 continues to rotate under the drive of the tilting drive mechanism 5-7, the opening of the inner liner 5-3 forms an inclination angle R2 with the opening of the pot body 5-2. After this, the inner liner 5-3 will no longer be horizontal but will rotate synchronously with the pot body 5-2. The maximum rotation angle R1 is equal to the maximum value of the inclination angle R2 of the inner liner.

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

[0183] For example, the heights of the first component water hole G1, the second component water hole G2, and the third component water hole G3 are the same, meaning that the first component water hole G1, the second component water hole G2, and the third component water hole G3 are located on the same circle L3, for reference. Figure 4 When the inner tank 5-3 is in a horizontal position, water can be stored in the area between the first water component hole G1, the second water component hole G2 and the third water component hole G3. The water surface is the water surface defined by circle L3, which can also be called the inner tank water level setting, and can realize the quantitative water distribution function.

[0184] For example, the distance from the regulating hole 5-2-4 to the center of the bottom of the inner liner 5-3 is greater than the distance from the water distribution hole 5-4 to the center of the bottom of the inner liner 5-3, meaning the regulating hole 5-2-4 is higher, so that fluid distribution can be achieved at a higher position. For example, the number of water distribution holes 5-4 is greater than the number of regulating holes 5-4-2.

[0185] Because starch and other substances can be incorporated into the condensate after steam heating food (such as frozen noodles), increasing the viscosity of the condensate, the design of the water distribution hole 5-4 and the water adjustment hole 5-4-2, along with the rotation operation of the pot body 5-2, are referenced. Figure 5 and Figure 6 A certain amount of water can be retained in the inner tank 5-3, such as the water level limited by circle L3, to lubricate the food and facilitate the complete pouring of the food later.

[0186] For example, in Figure 3B In this embodiment, the amount of steam condensation in the inner tank 5-3 can be kept within a set range by changing the rotation direction of the inner tank 5-3 and the turning speed of the pot body 5-2, thereby achieving quantitative water separation.

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

[0188] For example, in some embodiments, such as Figure 12 As shown, the automatic cooking system also includes a seasoning conveying assembly 3. Figure 22 A schematic diagram of the condiment conveying assembly 3 is shown, as follows: Figure 22As shown, the seasoning conveying assembly 3 includes a sauce conveying assembly, which includes a sauce storage device 3-10 and a sauce nozzle 3-6 connected to the sauce storage device 3-10. The sauce nozzle 3-6 is controllable to open or close, for example, by a sauce conveying pump 3-7. The steam generator 1 is also connected to the sauce nozzle 3-6 through a third pipeline 3-8. A second valve 10 is provided on the third pipeline 3-8, which can control the opening and closing of the third pipeline 3-8.

[0189] For example, in other embodiments, the sauce nozzles 3-6 can also be controlled by valves or other control devices to achieve operations such as opening or closing, as long as controlled delivery or cut-off delivery of sauce can be achieved.

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

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

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

[0193] For example, in some embodiments, such as Figure 24As shown, at least one side of the sauce nozzle 3-6 includes a sauce delivery pipe 18-0, which is reused as at least a portion of the first nozzle rotation shaft 3-18. The sauce inlet of the sauce storage device 3-10 is connected to the sauce delivery pipe 18-0, for example, via a pipe 18-1. Thus, the sauce delivery pipe 18-0 serves simultaneously as both the rotation shaft for pitching the sauce nozzle 3-6 and the sauce delivery pipe, simplifying the structure.

[0194] In traditional technologies, compressed air is typically used to clean the pipeline and nozzle to prevent material leakage from the nozzle. However, to ensure the compressed air meets food safety requirements, a compressed air filter is needed, resulting in high costs and preventing sterilization of the delivery pipeline. Furthermore, food-grade air filters suitable for small equipment are inefficient and require regular maintenance. The design provided in this disclosure uses steam instead of compressed air to purge the pipeline, achieving system purging and high-temperature sterilization in a single process. A posture adjustment device prevents residual condensate from dripping from the nozzle and contaminating structures such as the container transfer mechanism (described later), which lacks self-cleaning capabilities, as it passes beneath the nozzle. For example, the nozzle is lifted when the automatic bowl delivery mechanism passes beneath it, thus preventing contamination.

[0195] For example, in some embodiments, the seasoning conveying assembly 3 further includes a soup conveying assembly, such as... Figure 22 As shown, the soup delivery assembly includes a soup storage device 3-9 and a soup nozzle 3-4 connected to the soup storage device 3-9. The soup nozzle 3-4 is controllable to open or close, for example, by means of a soup delivery pump 3-5. The steam generator 1 is also connected to the soup nozzle 3-4 via a fourth pipe 3-1. A third valve 11 is installed on the fourth pipe 3-1, which can control the on / off state of the fourth pipe 3-1. Figure 12 As shown, the constant temperature water tank 2 is also connected to the soup spout 3-4 through the fifth pipe 2-0. The fifth pipe 2-0 is equipped with a fourth valve 3-2, which can control the opening and closing of the fifth pipe 2-0.

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

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

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

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

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

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

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

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

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

[0205] For example, refer to Figure 23 The nozzle has an interface 3-17 at its tail. When the nozzle is a soup nozzle, interface 3-17 is used to connect steam and hot water, that is, to connect steam generator 1 and constant temperature water tank 2. When the nozzle is a sauce nozzle, interface 3-17 is used to connect steam, that is, to connect steam generator 1, but does not need to be connected to hot water, that is, constant temperature water tank 2.

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

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

[0208] For example, in other embodiments, the sauce conveying assembly / soup conveying assembly can also be installed separately in a single device, meaning a single device has only one sauce conveying assembly or one soup conveying assembly, thus enabling the device to prepare only one type of food, such as mixed noodles or soup noodles. In this case, for example, the two nozzle rotating shafts of a single nozzle (sauce nozzle or soup nozzle) can be connected to a conveying pipe, and respectively connected to an independent sauce pump / soup pump and a sauce storage device / soup storage device, forming a dual-pump conveying system or a one-for-one standby (one in use and the other as a backup) configuration.

[0209] For example, such as Figure 22 As shown, in order to simplify the pipeline design, the outlet of the constant temperature water tank 2 can be connected via a tee ( Figure 22(As shown by the dashed circle) Piping connections are made. At this point, the three ports of the tee can be connected to the outlet of the constant temperature water tank 2, the inlet of the booster pump 3-3, and the third valve 11 of the fourth pipe 3-1, respectively. The fifth pipe 2-0 includes the pipe between the constant temperature water tank 2 and the tee, and the pipe between the tee and the feed nozzle. The fourth pipe 3-1 includes the pipe between the steam generator 1 and the tee, and the pipe between the tee and the feed nozzle. This simplifies the piping setup and makes the piping design simpler.

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

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

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

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

[0214] For example, in other embodiments, reference Figure 22 The positions of the fourth valve 3-2 and the booster pump 3-3 can be interchanged, and this design can also achieve the above operations and functions.

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

[0216] For example, such as Figure 17 As shown, the condiment conveying assembly 3 includes installation positions 1# and 2#, where the sauce nozzle 3-6 and soup nozzle 3-4 can be installed respectively, so that the container 4-2 can pick up the corresponding condiments while picking up the food. For example, the automatic steaming system may also include a food-retrieving door 4-4, which is adjacent to the dispensing position E3. The food-retrieving door 4-4 is controllable and can be opened, so that the user can pick up the prepared food from the food-retrieving door 4-4.

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

[0218] For example, in some embodiments, the frozen food storage device can store bagged or boxed frozen food (hereinafter, bagged frozen noodles are used as an example). An automatic food handling device can be controlled to pick up, for example, a bag of frozen noodles from the frozen food storage device and place it on an automatic bag-opening and transferring device. The automatic bag-opening and transferring device is controlled to open the packaging of the bagged frozen noodles and pour the frozen noodles from the bag into the cooking pot. Then, the lid drive mechanism is controlled to close the cooking pot lid to the pot body. According to the production instructions, the steam generator 1 is controlled to supply steam to the cooking pot. After cooking... After completion, according to the first or second production instruction (e.g., a noodle mixing instruction or a noodle soup instruction), the container transfer mechanism 4 moves the container 4-2 to the food pouring position E2. The flipping drive component controls the steaming pot to perform the corresponding flipping operation, draining water from the mixed noodles and retaining water from the soup noodles. Finally, the steamed noodles are poured into the container 4-2, and according to the first or second production instruction, the seasoning delivery component 3 delivers the corresponding seasonings. The finished noodles can then be output from the serving door 4-4. At this point, the automatic steaming system can function as a 24-hour "mini self-service noodle shop" to meet user needs.

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

[0220] At least one embodiment of this disclosure also provides a control method for an automatic cooking system. This control method can be executed by an electrical control system such as a controller (CT). The automatic cooking system includes the aforementioned cooking pot, and the control method includes:

[0221] In response to the first production command, the pot body 5-2 is controlled to flip at a first angle to pour out the water between the pot body 5-2 and the inner water tank 5-3, and the container is moved to the bottom of the pot body 5-2. The pot body 5-2 is then controlled to flip at a second angle to pour the object and water in the inner water tank 5-3 into the container, wherein the second angle is greater than the first angle.

[0222] In response to the second production command, the container is moved below the pot body 5-2, and the pot body 5-2 is controlled to rotate at a second angle to pour the water between the pot body 5-2 and the inner water tank 5-3, as well as the objects and water in the inner water tank 5-3, into the container.

[0223] For example, in some embodiments, the first production instruction is an instruction to produce relatively dry food, such as noodles, pasta, steamed vegetables, etc., and the second production instruction is an instruction to produce relatively moist food, such as noodle soup, soup, etc. The embodiments of this disclosure do not limit the types of food.

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

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

[0226] Or, refer to Figure 25 After steaming, in response to the second production command, the container transfer mechanism 4 moves the container 4-2 to the food pouring position E2. As shown in state (4), the pot body 5-2 is flipped under the drive of the flipping drive mechanism 5-7. For example, the pot body 5-2 is flipped directly to the second angle R4, that is, the noodle-pouring posture. The food and water in the pot body 5-2 and the water-dividing inner pot 5-3 can be completely poured into the container 4-2 together. The soup delivery component is controlled to inject soup and hot water into the container 4-2. Thus, the soup noodles are made.

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

[0228] For example, a frozen food storage device stores multiple bags of frozen noodles. An automated food handling device uses a robotic arm to automatically retrieve the noodles and place them onto an automated bag-opening and transfer device. The device then opens the bags and pours the frozen noodles into the pot body 5-2. A lid drive mechanism closes the pot lid onto the pot body 5-2. A safety lock 6-11 engages with a safety locking device 6-12, the first valve 9 opens, and steam generated by the steam generator 1 flows along the first pipeline 6-7-1 and the steam transport system. Pipeline 6-7 enters nozzle A. The first nozzle 6-2-3 of nozzle A heats the frozen noodles in the cooking pot, and the second nozzle 6-2-2 purifies the lid of the cooking pot. The waste heat steam in the cooking pot is discharged through the fluid buffer area 6-10, the steam discharge pipe 6-8, and the second pipe 6-8-1. The waste heat recovery device 7 has a steam outlet at its end and is submerged below the water surface of the constant temperature water tank 2. The waste heat steam in the cooking pot is reheated by the steam outlet of the waste heat recovery device 7.

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

[0230] After the steaming and cooking process is completed, the safety lock 6-11 is unlocked by the safety lock positioner 6-12. The lid of the steaming and cooking pot is opened by the lid drive mechanism. In response to the second production command, such as the soup noodle production command, the container transfer mechanism 4 moves the container to the food pouring position E2. The flipping drive mechanism controls the steaming and cooking pot 5 to flip to the noodle-pouring posture in one go. The noodles and a small amount of condensed water in the water-distributing inner pot 5-3 and the water in the pot body 5-2 fall into the container 4-2 together. At the same time, the soup delivery component injects soup and hot water into the container.

[0231] Alternatively, in response to the first production command, such as Figure 25As shown, the flipping drive mechanism first controls the pot body 5-2 to flip at the first angle R3. The pot body 5-2 flips to the water-pouring posture. At this time, the steam condensate (unnecessary water) accumulated between the pot body 5-2 and the water-dividing inner liner 5-3 flows out along the pot opening of the pot body 5-2 and falls into the water collection basin 5-8 located below the pot opening. The food and condensate in the water-dividing inner liner 5-3 remain in the water-dividing inner liner 5-3 due to the influence of the water-dividing inner liner tilt angle R2 and will not slide out. After the water is poured out, the container transfer mechanism 4 moves the container 4-2 to the food pouring position. As shown in state (4), the flipping drive mechanism 5-7 controls the pot body 5-2 to continue to flip to the second angle R4, that is, the noodle-pouring posture. The food remaining in the water-dividing inner liner 5-3 can be completely poured into the container 4-2 under the lubrication of the small amount of steam condensate retained in the water-dividing inner liner 5-3. The sauce conveying component is controlled to inject the noodle sauce into the container 4-2.

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

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

[0234] In summary, the embodiments of this disclosure automatically control the rotation angle of the steaming pot and the timing of the container drive mechanism during the noodle-pouring process through a set of control programs, achieving the purpose of removing water from mixed noodles and retaining water in soup noodles; the automatic defrosting and heating process of frozen food is completed using steam, solving the corresponding problems of boiling; in conjunction with a self-cleaning automatic soup and sauce injection component with posture adjustment function, it is possible to make soup noodles and mixed noodles using a set of automatic devices, and the two types of noodles can be switched freely; furthermore, through the waste heat regulating valve, the waste heat of steam during the noodle-cooking process is reasonably distributed and utilized, further improving the thermal efficiency, and through the opening and closing control of the waste heat regulating valve, based on the siphon principle, a water washing self-cleaning function can be achieved for the steaming pot.

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

[0236] The following points also need to be explained:

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

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

[0239] (3) Where there is no conflict, the embodiments of this disclosure and the features in the embodiments can be combined with each other to obtain new embodiments.

[0240] The above are merely specific embodiments of this disclosure, but the scope of protection of this disclosure is not limited thereto. The scope of protection of this disclosure shall be determined by the scope of the claims.

Claims

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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