Hot air stir-frying and dish discharging mechanism for cooking machine

Abstract

The invention discloses a hot air stir-frying and dish discharging mechanism for an automatic cooker, and belongs to the field of food processing equipment. According to the mechanism, the mode that pot body heating serves as a main mode and hot air heating serves as an auxiliary mode is adopted, tornado type pulse three-dimensional disturbance airflow is formed through cooperation of a circumferential swirl nozzle, a bottom jet flow nozzle and a coaxial flow guide cone, and fast and uniform mixing and stir-frying of food materials are achieved; due to the fact that the temperature of the hot air flow is the same as that of the pot body, food materials are still heated by the hot air flow in all directions when being separated from the pot body, so that'pot gas' is rapidly generated, meanwhile, a dish outlet is formed in the bottom of the pot body, a reliable dish outlet sealing assembly is designed, and when the dish outlet is opened, dishes can be rapidly and smoothly discharged under the assistance of rotational flow air flow. The automatic cooker is uniform in stir-frying, reliable in sealing and convenient to clean, and the cooking efficiency and the use performance of the automatic cooker can be remarkably improved.

Description

Technical Field

[0001] This invention relates to the core mechanism of food processing equipment, specifically a hot airflow stirring and dispensing mechanism for a stir-fry machine. Background Technology

[0002] The two main types of stir-fry machines currently available are drum-type and planetary-type. Drum-type stir-fry machines have longitudinal ribs in the inner pot. As the drum rotates, these ribs lift the food to a certain angle before dropping it down, thus achieving stir-frying. Planetary-type stir-fry machines directly use a planetary agitator to stir and fry the food in a relatively stationary pot. Drum-type stir-fry machines have a simpler stirring structure but are not very effective at evenly mixing the food. Planetary-type stir-fry machines are better at evenly mixing the food than drum-type machines, but their complex structure makes them more difficult to clean. Both stir-frying modes share the following drawbacks: it is difficult for the food to fully contact the pot during the stir-frying process, especially since the food loses its heating opportunity as soon as it leaves the pot, which prolongs the cooking time. Furthermore, in the high-heat stir-fry mode, to prevent the food from burning, it needs to be stir-fried quickly and removed from the pot immediately. Both modes require the pot to be rotated at a sufficiently large angle to remove the food, which is not suitable for the rapid removal requirements of the high-heat stir-fry mode. Summary of the Invention

[0003] The purpose of this invention is to provide a hot airflow stirring and dispensing mechanism for a stir-fry machine. This mechanism adopts a method of heating the pot body as the main method and hot airflow as the auxiliary method. Through the cooperation of circumferential swirling nozzles, bottom jet nozzles and coaxial guide cones, a tornado-like pulsed three-dimensional turbulent airflow is formed to achieve rapid and uniform mixing and stir-frying of ingredients. Since the hot airflow is at the same temperature as the pot body, the ingredients are still heated in all directions by the hot airflow when they leave the pot body, thereby quickly generating "wok hei" (wok aroma). At the same time, a dispensing port is opened at the bottom of the pot body and a reliable dispensing port sealing component is designed. When the dispensing port is opened, the swirling airflow helps to quickly and smoothly dispense the ingredients.

[0004] The specific components include: an inner pot liner, a swirling gas distributor, and a swirling nozzle; the bottom of the inner pot liner is provided with a food outlet, and the food outlet is provided with a sealing component that fits therein.

[0005] The inner pot is a funnel-shaped rotating body with a cylinder and a hemisphere or cone. The outlet is located at the center of the bottom of the inner pot. The diameter of the outlet is 1 / 4 to 1 / 3 of the diameter of the inner pot. The cross-section of the outlet is conical with a cone angle ≥20°.

[0006] The swirling gas distributor is annular and located on the upper part of the eaves of the inner liner of the pot. The swirling gas distributor has a swirling gas distributor inlet. The swirling nozzle is connected to the swirling gas distributor through a swirling nozzle pipe.

[0007] The swirling nozzles are evenly distributed along the inner circumference of the inner pot liner. There are ≥4 swirling nozzles with the same nozzle direction. The nozzle direction is at an angle of 15° to 45° downwards with the tangent direction of the inner wall of the pot, which is used to form a clockwise or counterclockwise swirling flow of food. The swirling nozzles can spray hot airflow with a speed greater than the speed of sound and form an anti-stick "air cushion" on the surface of the inner pot liner.

[0008] The sealing assembly includes a hollow sealing cap, the outer circle of which is a cone shape that fits the outlet. The hollow sealing cap has a jet nozzle on its end face inside the inner pot. The jet nozzle is directed vertically upward or at a 30° angle to the vertical direction to hook the food upward from the outlet. The jet nozzle is evenly distributed in a ring around the axis of the hollow sealing cap. The hollow cavity of the hollow sealing cap also has a hollow sealing cap air inlet.

[0009] The inner pot is also equipped with a guide cone, which is coaxially arranged with the inner pot and has a diameter of 1 / 3 to 1 / 2 of the inner pot diameter. The bottom of the guide cone is a cone or parabolic rotating body. The guide cone, together with the hot airflow ejected by the swirling nozzle and the jet nozzle, forms a three-dimensional disturbance effect to achieve the stir-frying of food.

[0010] The sealing assembly also includes a double-acting cylinder, which is fixed relative to the cylinder elbow fulcrum and hinged to the hollow sealing cover via a cylinder fork. The hollow sealing cover is opened and closed by the extension and retraction of the double-acting cylinder. The hollow sealing cover is sealed to the outlet via a conical surface and a perfluoroether O-ring. When closed, the hollow sealing cover is kept coaxial with the outlet via a hinge assembly. Beneficial effects

[0011] This invention achieves uniform mixing and stir-frying of ingredients through pulsed three-dimensional turbulent hot airflow, improving cooking quality; the dual heating method of the pot body and hot airflow effectively reduces the cooking time of ingredients; the bottom outlet and swirling airflow work together to achieve automatic and rapid food dispensing; the overall structure has no mechanical stirring parts, and the swirling nozzles prevent food from sticking and equipment wear, making it easy to clean and maintain, and is especially suitable for medium and large-sized stir-fry robots. Attached Figure Description

[0012] Figure 1 is a schematic diagram of the overall structure of the present invention; Figure 2 shows a schematic diagram of the hollow sealing cap in the open state; Figure 3 is a schematic diagram of the AA cross section; Figure 4 is a schematic diagram of the discharge sealing assembly.

[0013] (Numbers in the diagram) 1— Inner pot liner, 2— Swirl nozzle, 3— Swirl spray pipe, 4— Swirl gas distributor, 5— Guide cone, 6— Hollow sealing cap, 7— Cylinder fork, 8— Hollow sealing cap air inlet, 9— Double-acting cylinder, 10— Cylinder elbow fulcrum, 11— Hinge assembly, 12— Discharge port, 13— O-ring, 14— Jet nozzle, 15— Swirl gas distributor air inlet. Detailed Implementation

[0014] The specific components include: inner pot liner (1), swirling gas distributor (4), and swirling nozzle (2); the bottom of the inner pot liner (1) is provided with a food outlet (12), and the food outlet (12) is provided with a sealing component that fits therewith.

[0015] The inner pot (1) is a funnel-shaped rotating body with a cylinder and a hemisphere or cone. The outlet (12) is located at the center of the bottom of the inner pot (1). The diameter of the outlet (12) is 1 / 4 to 1 / 3 of the diameter of the inner pot (1). The cross-section of the outlet (12) is conical with a cone angle ≥20°.

[0016] The swirling gas distributor (4) is ring-shaped and located on the upper part of the eaves of the inner liner (1) of the pot. The swirling gas distributor (4) is provided with a swirling gas distributor inlet (15). The swirling nozzle (2) is connected to the swirling gas distributor (4) through the swirling nozzle pipe (3).

[0017] The swirling nozzles (2) are evenly distributed along the inner circumference of the inner pot (1). The number of swirling nozzles (2) is ≥4 and the nozzle direction is consistent. The nozzle direction of the swirling nozzles (2) forms an angle of 15°~45° with the tangent direction of the inner wall of the pot, which is used to form a clockwise or counterclockwise swirling flow of the food. The swirling nozzles (2) can spray out hot airflow with a speed greater than the speed of sound and form an anti-stick "air cushion" on the surface of the inner pot (1).

[0018] The sealing assembly includes a hollow sealing cover (6), the outer circle of which is a cone shape that fits the outlet (12). The hollow sealing cover (6) has a jet nozzle (14) on its end face inside the inner liner (1) of the pot. The jet nozzle (14) is directed vertically upward or at a 30° angle to the vertical direction, and is used to hook the food upward from the outlet (12). The jet nozzle (14) is evenly distributed in a ring around the axis of the hollow sealing cover (6). The hollow cavity of the hollow sealing cover (6) is also provided with a hollow sealing cover air inlet (8).

[0019] The inner pot (1) is also provided with a guide cone (5). The guide cone (5) is coaxially arranged with the inner pot (1) and its diameter is 1 / 3 to 1 / 2 of the diameter of the inner pot (1). The bottom of the guide cone (5) is a cone or parabolic rotating body. The guide cone (5) works with the hot air flow ejected by the swirling nozzle (2) and the jet nozzle (14) to form a three-dimensional disturbance effect to achieve the stir-frying of food.

[0020] The sealing assembly also includes a double-acting cylinder (9), which is fixed relative to the cylinder elbow fulcrum (10) and hinged to the hollow sealing cover (6) via the cylinder fork (7). The hollow sealing cover (6) is opened and closed by the extension and retraction of the double-acting cylinder (9). The hollow sealing cover (6) is sealed to the outlet (12) via a conical surface and a perfluoroether O-ring (13). When closed, the hollow sealing cover (6) is kept coaxial with the outlet (12) via a hinge assembly (11).

[0021] The auxiliary configuration requirements for this institution are as follows: (All pressures mentioned below are gauge pressures) (1) Air source requirements for silent air compressor: It stops when the set pressure reaches ≥0.8Mpa and starts when it reaches ≤0.75Mpa, with infinite circulation, air output ≥100L / min, and automatic start and stop; the air source is filtered through medical and food grade three-stage filters (dust filter, oil filter, water filter) and then supplied to the swirl air path and jet air path through two pressure reducing valves, shut-off valves or proportional valves and high frequency solenoid valves respectively; to ensure stable air supply, the volume of the air storage tank is ≥30L.

[0022] (2) Keep the gas pressure of the equipment ≤0.4Mpa, that is, adjust the gas pressure to ≤0.4Mpa through the pressure reducing valve. When the gas with a pressure of ≤0.4Mpa is heated to 300°-320° (the highest temperature range between the pot body and the gas), theoretically the gas expands by one time and the pressure increases by one time (the gas volume remains unchanged), that is, the final pipeline gas pressure is ≤0.8Mpa (converted to 0.4Mpa pressure, gas output ≥200L / min).

[0023] (3) Pressure reducing valves, shut-off valves or proportional valves and high-frequency solenoid valves should be installed in the gas pipeline, with a diameter ≥ 1.2 times the total cross-sectional area of ​​the nozzles, to ensure that the flow rate and gas velocity of each nozzle are the same or similar; in order to prevent the pipeline from being blocked and causing overpressure, the gas pipeline needs to be equipped with a pressure relief valve with a diameter ≥ 0.5 times the total cross-sectional area of ​​the nozzles.

[0024] (4) Air heater, pot body heating device and corresponding temperature control system.

[0025] (5) Other control systems, including the closing and opening of the food outlet.

[0026] How to use: By controlling the gas flow rate, different stir-frying effects can be achieved for different amounts of ingredients (reducing the gas supply is suitable for stewing, braising, and making soup; increasing the gas supply is suitable for stir-frying).

[0027] Taking the stir-fry mode as an example: (the amount of food stir-fried at one time is ≤8kg or ≤25L) (1) Temperature sensors control the start and stop of independent air heaters and electromagnetic coils respectively. Power is cut off when the temperature reaches 320℃ and power is turned on when the temperature is below 300℃.

[0028] (2) The two gas proportional valves are fully opened to the maximum gas supply.

[0029] (3) High-frequency solenoid valve pulse gas supply, the duty cycle is set between 0.8:0.2 and 0.4:0.6 according to the type and total amount of the dishes.

[0030] (4) After the pot body and gas temperature reach the set temperature, the oil injection device injects an appropriate amount of cooking oil into the pot body (hot pot, cold oil), and after a delay of 5 seconds, the food feeding device puts in the food, seasonings, etc. in sequence.

[0031] (5) The stir-frying time should be set between 3 and 10 minutes depending on the type and quantity of the dish; (6) After the set time is reached, the food outlet opens and the swirling airflow works together to quickly dispense the food. At the same time, the jet air path remains open or the gas flow is reduced to prevent the food from "contaminating" the food outlet seal.

Claims

1. A hot airflow stirring and dispensing mechanism for a stir-fry machine, characterized in that, include: The inner pot (1) and the swirling nozzle (2) are provided with a food outlet (12) at the bottom of the inner pot (1) and a sealing component that fits the food outlet (12).

2. The hot airflow stirring mechanism according to claim 1, characterized in that: The inner pot (1) is a funnel-shaped rotating body with a cylinder and a hemisphere or cone. The outlet (12) is located at the center of the bottom of the inner pot (1). The diameter of the outlet (12) is 1 / 4 to 1 / 3 of the diameter of the inner pot (1). The cross-section of the outlet (12) is conical with a cone angle ≥20°.

3. The hot airflow stir-frying and serving mechanism according to claim 1, characterized in that: The swirling nozzle (2) is connected to the swirling gas distributor (4) through the swirling nozzle pipe (3). The swirling gas distributor (4) is annular and located on the upper part of the eaves of the inner liner (1) of the pot. The swirling gas distributor (4) is provided with a swirling gas distributor inlet (15).

4. The hot airflow stir-frying and serving mechanism according to claim 1, characterized in that: The swirling nozzles (2) are evenly distributed along the inner circumference of the inner pot (1). The number of swirling nozzles (2) is ≥4 and the nozzle direction is consistent. The nozzle direction of the swirling nozzles (2) is at an angle of 15°~45° to the tangent direction of the inner wall of the pot, which is used to form a clockwise or counterclockwise swirling flow of the food. The swirling nozzles (2) can spray out hot air with a speed greater than the speed of sound and form an anti-stick "air cushion" on the surface of the inner pot (1).

5. The hot airflow stir-frying and serving mechanism according to claim 1, characterized in that: The sealing assembly includes a hollow sealing cover (6), the outer circle of which is a cone shape that fits the outlet (12). The hollow sealing cover (6) has a jet nozzle (14) on its end face inside the inner liner (1) of the pot. The jet nozzle (14) is directed vertically upward or at a 30° angle to the vertical direction, and is used to hook the food upward from the outlet (12). The jet nozzle (14) is evenly distributed in a ring around the axis of the hollow sealing cover (6). The hollow cavity of the hollow sealing cover (6) is also provided with a hollow sealing cover air inlet (8).

6. The hot airflow stir-frying and serving mechanism according to claim 1, characterized in that: The inner pot (1) is also provided with a guide cone (5). The guide cone (5) is coaxially arranged with the inner pot (1) and its diameter is 1 / 4 to 1 / 2 of the diameter of the inner pot (1). The bottom of the guide cone (5) is a cone or parabolic rotating body. The guide cone (5) works with the hot air jets ejected by the swirling nozzle (2) and the jet nozzle (14) to form a three-dimensional disturbance effect to achieve the stir-frying of food.

7. The hot airflow stir-frying and serving mechanism according to claim 1, characterized in that: The sealing assembly also includes a double-acting cylinder (9), which is fixed relative to the cylinder elbow fulcrum (10) and hinged to the hollow sealing cover (6) via the cylinder fork (7). The hollow sealing cover (6) is opened and closed by the extension and retraction of the double-acting cylinder (9). The hollow sealing cover (6) is sealed to the outlet (12) via a conical surface and a perfluoroether O-ring (13). When closed, the hollow sealing cover (6) is kept coaxial with the outlet (12) via a hinge assembly (11).

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