Constant-temperature cyclic heating and efficient stir-frying integrated cooker structure

Abstract

The invention discloses a constant-temperature cyclic heating and efficient stir-frying integrated cooker structure, which aims to solve the problems of non-uniform heating and single stir-frying action of the existing cooker, and comprises a machine table, a stir-frying pan mounted in a groove of the machine table, and a thermal insulation layer covering the outer part of the bottom end of the stir-frying pan and forming a hot air channel with the outer wall of the stir-frying pan. A heating bin is arranged in the machine table, an electric heating plate is arranged in the heating bin, the electric heating plate and the hot air channel form a closed circulating air channel through an air inlet pipe and an air outlet pipe, and a stir-frying assembly is arranged over the stir-frying pan and comprises an elastic rubber column driven by a push rod motor to ascend and descend and driven by a rotating motor to rotate and a stir-frying frame fixed to the tail end of the elastic rubber column. Uniform constant-temperature heating is achieved through closed hot air circulation, meanwhile, the stir-frying frame which can be lifted and rotated and has the elastic tail end is used for simulating complex stir-frying actions, closed-loop cooperative control over the heating and stir-frying processes is achieved in combination with the temperature sensor and the controller, and the cooking uniformity, the finished dish quality and the automation degree are effectively improved.

Description

Technical Field

[0001] This invention relates to the field of intelligent kitchen equipment technology, and in particular to the structure of a stir-fry machine that integrates constant temperature circulating heating and high-efficiency stir-frying. Background Technology

[0002] Currently available automated stir-fry machines mostly use centralized electric or electromagnetic heating at the bottom of the pot. Heat is transferred from a single point or one side, making it difficult to achieve uniform heating of the entire pot, especially the sides and the food. This often results in food near the bottom burning while the upper layers remain uncooked, or large temperature fluctuations during cooking, affecting heat control. The stirring mechanism typically uses fixed-angle stirring blades or simple pot rotation / oscillation, resulting in a fixed stirring path and rigid force. This fails to effectively simulate the complex movements required in Chinese cooking, such as tossing, flipping, shaking, and pushing, and is particularly ineffective for ingredients that tend to stick or require reducing sauce. Furthermore, the heating system and stirring mechanism are usually controlled independently, lacking collaborative feedback and dynamic adjustment based on real-time pot conditions (such as temperature distribution and food viscosity). This limited intelligence leads to differences in taste compared to hand-cooked dishes. Therefore, there is an urgent need for an integrated stir-fry machine structure that can achieve uniform, constant-temperature heating and perform efficient, adaptive stirring movements. Summary of the Invention

[0003] The purpose of this application is to provide a cooking machine structure that integrates constant temperature circulating heating and high-efficiency stir-frying, so as to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, this application provides the following technical solution: a cooking machine structure integrating constant temperature circulating heating and high-efficiency stir-frying, including a machine base; A wok, which is installed in a recess in the machine base; A heat insulation layer, which covers the bottom of the wok and encloses a hot air channel between itself and the outer wall of the wok. A heating chamber is set inside the machine and an electric heating plate is fixedly installed inside it. An air inlet pipe and an air outlet pipe are respectively connected to the opposite ends of the heating chamber. The air inlet pipe and the air outlet pipe are respectively connected to the opposite sides of the hot air channel. A stir-frying assembly is installed directly above the wok and includes a push rod motor, a rotary motor, an elastic rubber column, and a stir-frying rack. The output end of the push rod motor is fixedly installed with the rotary motor, the output end of the rotary motor is fixedly connected with the elastic rubber column, and the bottom end of the elastic rubber column is fixedly installed with the stir-frying rack.

[0005] Preferably, the elastic rubber column, the output end of the rotating motor, and the stir-fry rack are on the same axis.

[0006] Preferably, a controller is fixedly installed on the front side of the machine, a temperature sensor is fixedly installed inside the hot air channel, the temperature sensor is electrically connected to the controller, and the controller is electrically connected to the heating plate.

[0007] Preferably, a fan is fixedly installed inside the heating chamber, the fan is installed on the air inlet pipe, and the fan is electrically connected to a controller.

[0008] Preferably, the insulation layer has connecting ears on both sides near the top, and an airbag is fixedly installed at the bottom of the connecting ear. The airbag is connected to an air pump, the air pump is electrically connected to a controller, and the bottom of the airbag is fixedly connected to the machine base.

[0009] Preferably, the interior of the hot air channel is provided with flow-blocking protrusions arranged around its axis, and the flow-blocking protrusions are alternately distributed.

[0010] Preferably, a bracket is mounted on the top of the machine tool, and the push rod motor is fixed on the bracket.

[0011] Preferably, the outer periphery of the top of the wok and the inner periphery of the top of the insulation layer are sealed together.

[0012] In summary, the technical effects and advantages of this invention are as follows: Achieving uniform and constant temperature heating: The air is heated by an electric heating plate, and the hot air is driven by a fan to circulate in a closed loop consisting of a heating chamber, pipes, and hot air channels on the outer wall of the wok. This continuously and evenly transfers heat to the entire wok wall, effectively avoiding localized overheating at the bottom and achieving precise and constant temperature control of the wok environment, thus providing a foundation for even heating of the food.

[0013] Enhanced stir-frying efficiency and biomimicry: The stir-frying component combines a push rod motor and a rotary motor to control the lifting and rotation of the stir-frying rack. Combined with the elastic rubber column at the end, the stir-frying rack has a certain buffering and adaptive deformation capability when in contact with food. It can better conform to the curve of the bottom of the pot and adapt to different resistance, thereby more effectively performing compound actions such as flipping, pushing, and tossing, reducing food damage and sticking to the pot.

[0014] Enhanced system synergy and intelligence: Temperature sensors installed in the hot air channel monitor the temperature of the heating medium in real time, and the controller adjusts the power of the heating plate and the speed of the fan in a closed loop to stabilize the heating temperature. At the same time, the controller can programmably coordinate the movement (lifting and speed) of the stir-fry rack with the operation of the heating system to match the heating intensity with the stir-frying rhythm, thereby improving the automation and intelligence of the cooking process.

[0015] Structural optimization and performance expansion: By setting flow-blocking protrusions, the hot airflow path can be extended and heat exchange enhanced; the design of the airbag and connecting ear can provide a certain pressure adaptive seal when heated, reducing heat loss; the overall structure is compact, highly integrated, and reliable. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 This is a schematic diagram of the structure of the integrated constant temperature circulating heating and high-efficiency stir-frying machine in the embodiments of this application; Figure 2 The structure of the integrated constant temperature circulating heating and high-efficiency stir-frying machine in the embodiments of this application is shown. Figure 1 Enlarged structural diagram at point A; Figure 3 The structure of the integrated constant temperature circulating heating and high-efficiency stir-frying machine in the embodiments of this application is shown. Figure 1 Schematic diagram of the heating chamber opening structure; Figure 4 This is a schematic diagram of the insulation layer and wok connection structure of the integrated constant temperature circulating heating and high efficiency stir-frying machine in this application embodiment; Figure 5 This is a schematic diagram of the stir-fry component structure of the integrated constant temperature circulating heating and high-efficiency stir-frying cooking machine in the embodiments of this application.

[0018] In the diagram: 1. Machine base; 2. Wok; 3. Insulation layer; 4. Hot air channel; 5. Heating chamber; 6. Exhaust pipe; 7. Inlet pipe; 8. Fan; 9. Heating plate; 10. Airbag; 11. Controller; 12. Support; 13. Push rod motor; 14. Rotary motor; 15. Elastic rubber column; 16. Stir-fry rack; 17. Flow-restricting protrusion; 18. Temperature sensor. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] In the description of this disclosure, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," "outer," "top," and "bottom," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this disclosure and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this disclosure. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0021] It should also be noted that all standard parts used in this application are commercially available, and can be custom-made according to the description and drawings. Unless otherwise expressly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to fixed connections, detachable connections, or integral connections; they can refer to mechanical connections or electrical connections; they can refer to direct connections or indirect connections through an intermediate medium; and they can refer to the internal communication between two components. Those skilled in the art can understand the specific meaning of the above terms in this disclosure based on the specific circumstances, and unless explicitly limited, machinery, parts, and equipment can all adopt conventional models in the prior art.

[0022] In this document, the term "comprising" is intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0023] Example: Reference Figure 1-5 The illustrated constant-temperature circulating heating and high-efficiency stir-frying integrated cooking machine structure includes a machine base 1. A groove is provided on the top of the machine base 1, and a wok 2 is fixedly installed within this groove. The bottom and lower half of the side walls of the wok 2 are covered with an insulation layer 3. A certain gap is maintained between the inner wall of the insulation layer 3 and the outer wall of the wok 2, forming an annular hot air channel 4. To optimize heat exchange, several flow-blocking protrusions 17 are alternately distributed around the channel axis on the inner wall of the hot air channel 4 to disrupt airflow and prolong the residence time of hot air.

[0024] A heating chamber 5 is installed inside the machine 1. An electric heating plate 9 is fixedly installed inside the heating chamber 5 to generate heat, along with a fan 8. An air inlet pipe 7 and an air outlet pipe 6 are connected to opposite ends of the heating chamber 5, respectively. The air inlet pipe 7 connects to the inlet side of the hot air passage 4, and the air outlet pipe 6 connects to the outlet side of the hot air passage 4. The fan 8 is installed on the air inlet pipe 7 or at a corresponding position inside the heating chamber 5 to drive airflow. Thus, the air heated by the electric heating plate 9, driven by the fan 8, forms a closed-loop airflow: "Heating chamber 5 → Air inlet pipe 7 → Hot air passage 4 → Air outlet pipe 6 → Heating chamber 5".

[0025] A stir-frying assembly is mounted on top of the machine base 1 via a bracket 12. This assembly is located directly above the wok 2. The stir-frying assembly includes a push rod motor 13, a rotary motor 14, an elastic rubber column 15, and a stir-frying rack 16. The push rod motor 13 is fixed to the bracket 12, with its output shaft pointing vertically downwards. The rotary motor 14 is fixedly mounted at the end of the output shaft of the push rod motor 13. The upper end of the elastic rubber column 15 is fixedly connected to the output shaft of the rotary motor 14, and the lower end is fixedly connected to the stir-frying rack 16. The elastic rubber column 15, the output shaft of the rotary motor 14, and the stir-frying rack 16 are all coaxial. The shape of the stir-frying rack 16 conforms to the inner contour of the wok 2.

[0026] A controller 11 is fixedly mounted on the front panel of the machine 1. A temperature sensor 18 is installed inside the hot air passage 4 to monitor the temperature of the circulating hot air. The temperature sensor 18, the heating plate 9, and the fan 8 are all electrically connected to the controller 11. The controller 11 receives the signal from the temperature sensor 18 and adjusts the heating power of the heating plate 9 and the speed of the fan 8 through a built-in control algorithm, thereby stabilizing the temperature inside the hot air passage 4 at the set value.

[0027] As a further optimization of this embodiment, connecting ears are provided on opposite sides of the insulation layer 3 near the top. An air bladder 10 is fixedly connected to the bottom of each connecting ear. The air bladder 10 is connected to an air pump via a pipe, and the air pump is electrically connected to a controller 11. The bottom of the air bladder 10 is fixed to the machine base 1. When the equipment is working, heat may cause slight deformation of the components. The controller 11 can control the air pump to inflate or deflate the air bladder 10, causing it to expand or contract. This applies an adjustable clamping force to the joint between the insulation layer 3 and the top of the wok 2 through the connecting ears, enhancing the sealing effect and reducing heat loss. A sealing material or structure is used to achieve a sealed fit between the outer periphery of the top of the wok 2 and the inner periphery of the top of the insulation layer 3, further ensuring the airtightness of the hot air passage 4.

[0028] Work process: The user selects or sets a cooking program via controller 11 to start the cooking process. Controller 11 first activates the heating plate 9 and fan 8 to heat the circulating air, and based on feedback from temperature sensor 18, rapidly raises and stabilizes the temperature within the hot air channel 4 at the preset cooking temperature. The hot air continuously circulates within the closed air duct, transferring heat evenly and stably to the inside of the wok 2 through the metal wall.

[0029] While heating or after reaching the set temperature, the controller 11 controls the stir-frying assembly: the push rod motor 13 drives the rotary motor 14, the elastic rubber column 15, and the stir-fry rack 16 to descend as a whole, allowing the stir-fry rack 16 to extend into the food in the pot at a suitable depth. Subsequently, the rotary motor 14 starts, driving the elastic rubber column 15 and the stir-fry rack 16 to rotate. The elastic rubber column 15 provides a certain radial elasticity, allowing the stir-fry rack 16 to slightly deflect when encountering resistance, reducing rigid impact on the food and better conforming to the bottom of the pot. The push rod motor 13 can perform reciprocating lifting and lowering movements according to the program, coordinating with the rotation to achieve actions such as stir-frying, tossing, and spreading. The controller 11 can programmably control the rhythm, intensity, and heating power of the stir-frying to simulate different cooking techniques.

[0030] After cooking, all components return to their original positions. Throughout the process, the constant temperature circulating heating system provides a stable thermal environment, while the efficient stir-frying component enables active and flexible stirring of the ingredients. Together with the controller 11, the two components complete high-quality automated cooking.

[0031] Finally, it should be noted that the above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A cooking machine integrating constant temperature circulating heating and high-efficiency stir-frying, characterized by: include: Machine (1); A wok (2), which is installed in the groove of the machine base (1); The heat insulation layer (3) covers the bottom of the wok (2) and a hot air channel (4) is formed between the heat insulation layer (3) and the outer wall of the wok (2). Heating chamber (5) is set inside the machine base (1) and an electric heating plate (9) is fixedly installed inside it. The heating chamber (5) is connected to an air inlet pipe (7) and an air outlet pipe (6) near its opposite ends. The air inlet pipe (7) and the air outlet pipe (6) are respectively connected to the opposite sides of the hot air channel (4). The stir-frying assembly is installed directly above the wok (2) and includes a push rod motor (13), a rotary motor (14), an elastic rubber column (15), and a stir-frying rack (16). The output end of the push rod motor (13) is fixedly installed with the rotary motor (14), the output end of the rotary motor (14) is fixedly connected with the elastic rubber column (15), and the bottom end of the elastic rubber column (15) is fixedly installed with the stir-frying rack (16).

2. The integrated cooking machine structure of constant temperature circulating heating and high-efficiency stir-frying as described in claim 1, characterized in that: The output end of the elastic rubber column (15) and the rotating motor (14) are coaxial with the stir-fry rack (16).

3. The integrated cooking machine structure of constant temperature circulating heating and high-efficiency stir-frying as described in claim 1, characterized in that: A controller (11) is fixedly installed on the front side of the machine (1), and a temperature sensor (18) is fixedly installed inside the hot air channel (4). The temperature sensor (18) is electrically connected to the controller (11), and the controller (11) is electrically connected to the heating plate (9).

4. The integrated cooking machine structure of constant temperature circulating heating and high-efficiency stir-frying as described in claim 1, characterized in that: A fan (8) is fixedly installed inside the heating chamber (5). The fan (8) is installed on the pipeline of the air inlet pipe (7). The fan (8) is electrically connected to the controller (11).

5. The integrated cooking machine structure of constant temperature circulating heating and high-efficiency stir-frying as described in claim 1, characterized in that: The insulation layer (3) has connecting ears on both sides near the top. An air bag (10) is fixedly installed at the bottom of the connecting ear. The air bag (10) is connected to an air pump. The air pump is electrically connected to a controller (11). The bottom of the air bag (10) is fixedly connected to the machine base (1).

6. The integrated cooking machine structure of constant temperature circulating heating and high-efficiency stir-frying as described in claim 1, characterized in that: The interior of the hot air channel (4) is provided with flow-blocking protrusions (17) arranged around its axis, and the flow-blocking protrusions (17) are alternately distributed.

7. The integrated cooking machine structure of constant temperature circulating heating and high-efficiency stir-frying as described in claim 1, characterized in that: A bracket (12) is mounted on the top of the machine base (1), and the push rod motor (13) is fixed on the bracket (12).

8. The integrated cooking machine structure of constant temperature circulating heating and high-efficiency stir-frying as described in claim 1, characterized in that: The top outer periphery of the wok (2) and the top inner periphery of the insulation layer (3) are sealed together.

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