An oil-free smokeless airspace thermal field cooking device

Abstract

The application discloses an oil fume-free space thermal field cooking device, and belongs to the technical field of intelligent cooking equipment. The device comprises a constant-temperature hot oil device, a closed-loop circulating superheated steam system, a U-shaped frying pan and a spatula assembly. The constant-temperature hot oil device adopts a sealed pressure-bearing oil storage tank, and a heating film is wrapped on the outer wall to heat edible oil to below the critical point of oil fume, compressed air establishes a jet pressure, an electromagnetic valve controls instantaneous atomization oil injection, and the edible oil does not contact the high-temperature pan wall, thereby inhibiting the generation of oil fume from the source. The closed-loop circulating superheated steam system drives the steam to circulate by a high-speed fan blade, a spiral flow guide is used for heat exchange enhancement, and the steam temperature difference between the inlet and outlet is used for realizing non-contact cooking degree judgment of food materials. The spatula connecting plate is in an S shape, so that the food materials are radially flipped and axially moved. The application realizes multifunctional cooking of explosive frying, frying, frying, steaming, boiling, stewing and baking, and the oil fume is not discharged, and an external exhaust pipe is not needed, so that the application is suitable for commercial scenes without exhaust conditions.

Description

Technical Field

[0001] This invention relates to the field of intelligent cooking equipment technology, and in particular to a device that can realize smokeless airspace thermal field cooking, specifically to a smokeless intelligent cooking device with constant temperature hot oil atomization injection and closed-loop circulating superheated steam system. Background Technology

[0002] Chinese stir-frying requires a certain amount of "wok hei" (wok aroma), and the industry generally uses the method of raising the temperature of the wok surface to achieve the Maillard reaction and obtain this aroma. Existing stir-frying equipment mainly uses direct heat conduction from the wok surface, and cooking oil is placed directly inside the wok during cooking. The high temperature of the wok surface easily causes the oil inside to reach its smoke point, resulting in oil fumes and pungent odors.

[0003] Current smokeless cooking solutions mostly employ a hot pan, cold oil method, where cold oil is poured into a hot pan. This method still carries the risk of localized oil temperatures exceeding the smoke point and causing smoke. Simultaneously, the high temperature of the pan surface can easily cause food to scorch at contact points, resulting in significant loss of food juices. Some existing equipment requires exhaust ducts and smoke purification components to suppress smoke, leading to bulky equipment, limited installation conditions, and difficulty in application in environments without proper smoke extraction, such as office buildings or offices.

[0004] Traditional stir-frying, in pursuit of the "wok hei" (wok aroma) effect, heats the wok to extremely high temperatures, sometimes exceeding the caramelization temperature of cooking oil, even reaching 300°C. When low-temperature cooking oil is poured into the hot wok wall, it rapidly decomposes upon contact with the hot surface, producing a large amount of fumes and harmful byproducts. Most existing automatic stir-fry machines still use the method of heating the oil inside the wok before pouring it onto the hot surface, failing to address the root cause of the fumes generated by the hot wok wall. Current technology lacks an independent oil supply mechanism that preheats the cooking oil to a constant temperature and then atomizes it under pressure, spraying it directly onto the food without the oil contacting the hot wok wall.

[0005] Therefore, there is an urgent need for a cooking device that can achieve the wok hei (wok aroma) of Chinese stir-frying, suppress the generation of oil fumes at the source, and eliminate the need for an external exhaust system. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of the prior art and provide a cooking device that combines an airspace thermal field with constant temperature atomized oil spraying. While achieving multi-functional cooking such as stir-frying, pan-frying, deep-frying, steaming, boiling, braising, and roasting, and producing authentic wok hei (wok aroma), it suppresses the generation of oil fumes from the source. The entire device is free of oil fumes and cooking odors, eliminating the need for external exhaust pipes. At the same time, it solves the technical problems of food burning and juice loss caused by high temperature on the wok surface.

[0007] To achieve the above objectives, the present invention provides the following technical solution: A constant temperature oil heater A constant temperature oil heater includes an oil storage tank, a heating film, a low-temperature cooking oil pipe, a compressed air pipe, a pressure relief valve, a pressure switch, a connecting plate, a temperature sensor, a high-temperature oil pipe, and a high-temperature resistant solenoid valve. The oil storage tank is a closed pressure-bearing cylinder; The heating film covers the outer wall of the oil storage tank and is used to heat the edible oil inside the tank; The low-temperature cooking oil connector is a cold oil input interface. The low-temperature cooking oil connector is connected in sequence to a check valve and an oil pump. The oil pump pumps external cooking oil into the interior of the oil storage tank. The temperature sensor is installed in the oil storage tank to collect the temperature of the edible oil in the tank in real time. The temperature sensor is electrically connected to the main control board. When the set temperature is reached, the power supply to the heating film is cut off and the heating is stopped. The compressed air pipe is a pressure air source interface. The compressed air pipe is connected in sequence to a check valve and a compressed air pump to input compressed air into the oil storage tank to establish injection pressure. The pressure switch detects the internal pressure of the oil storage tank. The pressure switch is electrically connected to the main control board. When the pressure reaches the set working pressure, it controls the compressed air pump to stop supplying air. The pressure relief valve is connected to the inner cavity of the oil storage tank. When the pressure inside the tank exceeds the safety threshold, it will automatically open to relieve pressure and maintain the stability of the pressure inside the tank. One end of the high-temperature oil connector is connected to the inner cavity of the oil storage tank, and the other end is connected to an atomizing nozzle through a temperature-resistant and pressure-resistant hose. The high-temperature resistant solenoid valve is installed on the high-temperature oil connection pipe as an oil spray switch; when the main control oil spray signal is received, the solenoid valve opens, and the constant temperature and high pressure edible oil is output to the atomizing nozzle, and then sprayed onto the food after atomization. The connecting plate is fixedly connected to the oil storage tank body and is used to fix the entire constant temperature oil heater assembly on the cooking equipment frame.

[0008] A closed-loop superheated steam system A closed-loop superheated steam cooking system includes a high-speed long-shaft motor, a mixer, a multi-section axial flow fan, a high-temperature steam atomizing nozzle, a spiral guide, a secondary heating tube, a superheated steam delivery tube, a rear spray pipe, a front spray pipe, a low-temperature steam temperature sensor, and a superheated steam temperature sensor. The output shaft of the high-speed long-shaft motor is fixedly connected to a multi-axis flow fan blade, and the high-speed rotation of the multi-axis flow fan blade establishes the internal circulating airflow of the system. The mixer is equipped with an air intake to draw in the low-temperature steam that has undergone heat exchange with the food inside the wok; the high-temperature steam atomizing nozzle is connected to the steam generator to atomize saturated steam and inject it into the mixer to premix it with the recovered low-temperature steam. The output end of the mixer is connected to the secondary heating tube, and the outer wall of the secondary heating tube is covered with a heating film. A spiral guide is installed inside the secondary heating tube to force the mixed steam to flow along the spiral path, extend the heat exchange path, and enable the mixed steam to fully exchange heat with the tube wall. The outlet of the secondary heating pipe is connected to the superheated steam delivery pipe, which is connected to the rear spray pipe and the front spray pipe respectively. The rear spray pipe and the front spray pipe inject superheated steam into the wok to exchange heat with the food. The air inlet side of the mixer is equipped with a low-temperature steam temperature sensor to collect the low-temperature steam temperature T2 after heat exchange with the food; the output side of the secondary heating tube is equipped with a superheated steam temperature sensor to collect the superheated steam temperature T1 after heating is completed; the T1 and T2 signals are connected to the main control CPU as input parameters for the cooking algorithm.

[0009] A smokeless intelligent cooking device A smokeless intelligent cooking device includes a frame, a wok, a top feeding door, a front door, a vegetable basin drawer, a drain outlet, a starch slurry tank, a magnetic stirrer, a spatula jog switch, a power switch, a seasoning bottle rack, an oil straw, a liquid seasoning straw, a spatula, the aforementioned constant temperature oil heater, a nozzle assembly, a top feeding door opening and closing sensor, the aforementioned closed-loop superheated steam system, a starch slurry pump, a compressed air pump, a pure water storage tank, a liquid seasoning pump, a steam generator, an electromagnetic heating coil, a spatula rotation motor assembly, a pure water pump, a water adding solenoid valve, a cooling fan, and a main control unit. The frame is used to install and fix the various components of the product. The frame structure includes: a wok, U-shaped, consisting of a lower semi-cylindrical working cavity and an upper rectangular working cavity; a bottom temperature sensor mounted on a bottom heat-conducting strip for real-time temperature reading and feedback to the CPU for control; a bottom heat-conducting strip made of pure copper, tightly fitted to the bottom of the wok; a wall temperature sensor for real-time temperature reading and feedback to the CPU for control; a front door sealing strip for sealing the wok to the front door; a spatula front bearing seat for mounting the spatula's rotating shaft front bearing; a left support for the vegetable basin; and an upper... The system includes: a sealing strip to seal the wok to the upper feeding door; a superheated steam nozzle to inject superheated steam into the wok; a spatula rear bearing seat to install the rear bearing of the spatula's rotating shaft; a wok rear sealing plate connected to the wok to form the working chamber, with a return air hole at the top; a cleaning water gun interface for connecting a high-pressure cleaning water gun; a purified water interface for connecting a high-pressure cleaning water gun; a liquid seasoning nozzle assembly to atomize and spray various seasonings into the wok for thorough mixing with the ingredients; the nozzles are concealed in the wok's recessed box; a right support for the vegetable basin; and a water collection tank where washing water is drained from the vegetable basin drawer to the water collection tank and then discharged outside the machine through a drain pipe. The wok is fixedly installed inside the frame; The upper feeding door is located on the top surface of the frame and has a two-panel folding structure. It can only be opened forward to protect the operator from being scalded by high-temperature steam when opened. The upper feeding door is equipped with a transparent glass and a feeding port. When it is not necessary to open the upper feeding door, the cover plate on the feeding port can be opened to add ingredients. The front door is located on the front side of the frame and can be rotated and opened and closed via the front door rotation shaft. The inner side of the front door is provided with a semi-circular convex plate and a rectangular convex plate, which are respectively embedded in the lower arc-shaped part and the upper rectangular part of the wok, so that the semi-circular convex plate, the front bearing seat of the spatula, and the rectangular convex plate are on the same surface. The front door is provided with a front door lock, a front door transparent glass, an LED lighting tube, and a viewing window glass. The vegetable basin drawer is located at the bottom of the frame and can be pulled out and pushed in to receive vegetables or water from the wok. The spatula is installed inside the wok and includes a spatula drive shaft, a spatula telescopic spring, a spatula telescopic shaft guide sleeve, a spatula connecting shaft, a spatula connecting plate, a spatula scraper, and a spatula driven shaft. The spatula drive shaft is connected to the spatula rotation motor assembly. The spatula telescopic spring acts on the spatula connecting shaft to keep the spatula scraper in close contact with the inner surface of the wok. The spatula connecting plate is S-shaped and forms an angle with the axes of the spatula drive shaft and the spatula driven shaft, so that the food will be radially turned and axially moved when the spatula rotates. The atomizing nozzle of the constant temperature hot oil heater is arranged inside the wok. After the hot oil is atomized, it is sprayed directly onto the food, and the cooking oil does not come into contact with the hot wok wall. The closed-loop superheated steam system, together with the wok, the upper feeding door, and the front door, forms a sealed working space, in which superheated steam circulates to heat the food. The electromagnetic heating coil is located at the bottom of the wok and is used to heat the bottom surface of the wok. The spatula rotation motor assembly includes a connecting plate, a spatula reduction motor, a spatula origin position sensing plate, and a spatula origin position sensor. The spatula reduction motor is connected to the spatula drive shaft. The main control unit is electrically connected to the constant temperature hot oil heater, the closed-loop superheated steam system, the steam generator, the electromagnetic heating coil, and the spatula rotating motor assembly, and is used to control the coordinated operation of each component.

[0010] The beneficial effects of this invention are as follows: This invention allows edible oil to be preheated at a constant temperature within an independent, sealed oil storage tank. The oil temperature is controlled below the critical point for smoke initiation, preventing the oil from contacting the hot pan walls. This reduces the generation of harmful substances from oil fumes and grease decomposition at the source, solving the problem of excessive smoke generated by traditional hot pans with cold oil. Compressed air is used to establish pressure inside the tank, and a solenoid valve controls instantaneous oil spraying. The edible oil is atomized and directly adheres to the surface of the food, allowing for controllable oil usage, moisture retention in the dishes, and achieving a stir-fry flavor.

[0011] The entire thermostatic oil heater assembly is modular, assembled as a whole via connecting plates, facilitating disassembly and maintenance. It features multiple safety protections including temperature closed-loop control, pressure switches, and pressure relief valves, making it suitable for long-term continuous operation in commercial settings. The closed-loop superheated steam system ensures continuous steam recycling, reducing energy consumption. The repeated interaction of steam with food results in high thermal efficiency. The heat absorption of the food is calculated by the temperature difference (T1, T2) between the inlet and outlet steam terminals, enabling non-contact temperature measurement to determine doneness. A spiral flow guide structure enhances heat exchange within the tubes.

[0012] Combined with a circulating superheated steam pre-cooking process, the food is first cooked to 80% doneness with steam, and then atomized hot oil is used to enhance the aroma. This eliminates the need for the pan to come into contact with hot oil, ensuring a wok-hei (wok aroma), no oil fumes, and that the food retains its moisture and crispness. The entire machine produces no oil fumes and odors, eliminating the need for external exhaust ducts, making it suitable for office buildings, offices, and other environments without proper ventilation.

[0013] The above description is merely an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention and to implement it in accordance with the contents of the specification, the preferred embodiments of the present invention are described in detail below with reference to the accompanying drawings. Attached Figure Description

[0014] Figure 1 This is an external structural view of the oil-free intelligent cooking device of the present invention; Figure 2 A structural view of the present invention with the front door and upper feeding door open; Figure 3 This is a structural view of the right-side sealing plate of the machine opened according to the present invention; Figure 4 This is a structural view of the left and rear side sealing plates of the machine opened according to the present invention; Figure 5 This is a view of the frame structure of the present invention; Figure 6 This is a structural view of the wok and sensor of the present invention; Figure 7 This is another structural view of the frame of the present invention; Figure 8 This is a structural view of the upper feeding gate of the present invention; Figure 9 This is a structural view of the front door of the present invention in the closed state; Figure 10 This is a structural view of the front door of the present invention in the open state; Figure 11 This is a structural view of the inner side of the front door of the present invention; Figure 12 This is a structural view of the spatula of the present invention; Figure 13 This is a three-dimensional assembly diagram of the constant temperature hot oil heater of the present invention; Figure 14 This is a schematic diagram of the closed-loop superheated steam generation and injection system of the present invention; Figure 15 This is a structural view of the spatula rotating motor assembly of the present invention.

[0015] Figure label: 1—Frame; 101—Wok; 111—Bottom temperature sensor; 112—Bottom temperature heat conduction strip; 113—Wok wall temperature sensor; 102—Front door sealing strip; 103—Front bearing seat of spatula; 104—Left support of vegetable basin; 105—Top cover sealing strip; 106—Superheated steam nozzle; 107—Rear bearing seat of spatula; 108—Rear sealing plate of wok; 109—Washing water gun interface; 1010—Pure water interface; 1011—Liquid seasoning nozzle assembly; 1012—Right support of vegetable basin; 1013—Water collection tank; 2—Upper feeding door; 21—Transparent glass of upper feeding door; 22—Feeding port of upper feeding door; 3— Front door; 31—Front door rotating shaft; 32—Front door transparent glass; 33—Front door lock; 34—Semi-circular convex plate; 35—Rectangular convex plate; 36—LED lighting tube; 37—Viewing window glass; 4—Sink drawer; 5—Drain outlet; 6—Thickening agent container; 7—Magnetic stirrer; 8—Shovel jog switch; 9—Power switch; 10—Seasoning bottle rack; 11—Cooking oil straw; 12—Liquid seasoning straw; 13—Shovel; 131—Shovel drive shaft; 132—Shovel telescopic spring; 133—Shovel telescopic shaft guide sleeve; 134—Shovel connecting shaft; 135—Shovel connecting plate; 136—Shovel scraper; 137—Shovel Driven shaft; 14—Thermostatic oil heater; 1401—Oil storage tank; 1402—Heating film; 1403—Low-temperature cooking oil connection pipe; 1404—Compressed air connection pipe; 1405—Pressure relief valve; 1406—Pressure switch; 1407—Connecting plate; 1408—Temperature sensor; 1409—High-temperature oil connection pipe; 1410—High-temperature resistant solenoid valve; 15—Nozzle assembly; 16—Upper feeding gate opening / closing sensor; 17—Circulating heating system; 1701—High-speed long-shaft motor; 1702—Mixer; 1703—Low-temperature steam temperature sensor; 1704—Multi-section axial flow fan blades; 1705—High-temperature steam atomizing nozzle. ; 1706—Spiral guide; 1707—Secondary heating pipe; 1708—Superheated steam conveying pipe; 1709—Rear spray pipe; 1710—Front spray pipe; 1711—Superheated steam temperature sensor; 18—Sauce pump; 19—Compressed air pump; 20—Pure water storage tank; 21—Liquid seasoning pump; 22—Steam generator; 23—Electromagnetic heating coil; 24—Shovel rotation motor assembly; 2401—Connecting plate; 2402—Shovel reduction motor; 2403—Shovel origin position sensor; 2404—Shovel origin position sensor; 25—Pure water pump; 26—Water filling solenoid valve; 27—Cooling fan. Detailed Implementation

[0016] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. 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.

[0017] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "horizontal," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this invention and for 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. Therefore, they should not be construed as limitations on this invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0018] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0019] Furthermore, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0020] Working process of constant temperature oil heater The oil pump pumps room temperature edible oil into the sealed cavity of the oil storage tank 1401 via a check valve and a low temperature edible oil inlet 1403. The heating film 1402 covering the outside of the cylinder heats the edible oil inside the tank; the temperature sensor 1408 monitors the oil temperature in real time; when the oil temperature reaches the preset temperature (below the smoking temperature of the edible oil), the main controller disconnects the power supply to the heating film, stops heating, and maintains a constant temperature.

[0021] Compressed air pump 19 supplies compressed air to oil storage tank 1401 through check valve and compressed air pipe 1404 to establish injection pressure inside the tank; pressure switch 1406 collects the air pressure inside the tank in real time; when the pressure reaches the set working pressure, compressed air pump 19 stops pumping air; once the pressure inside the tank exceeds the safety limit, pressure relief valve 1405 automatically opens to relieve pressure and ensure the safety of the pressure chamber.

[0022] When the cooking process requires oil spraying, the main controller sends a signal to open the high-temperature resistant solenoid valve 1410. The constant-temperature, high-pressure edible oil inside the oil tank is delivered to the atomizing nozzle 15 via the high-temperature oil connector 1409, and then atomized and sprayed directly onto the surface of the food inside the cooking chamber. After the oil spraying is finished, the high-temperature resistant solenoid valve 1410 closes.

[0023] The entire thermostatic oil heater assembly is fixed to the machine frame 1 by connecting plate 1407, achieving modular assembly.

[0024] Working process of closed-loop superheated steam system A high-speed long-shaft motor 1701 drives the multi-axial flow fan 1704 to rotate at high speed, forming a circulating negative pressure airflow in the pipeline; the air intake of the mixer 1702 draws in the low-temperature steam after heat exchange with the food in the wok 101; the saturated steam produced by the steam generator 22 is injected into the mixer 1702 through the high-temperature steam atomizing nozzle 1705 and mixed with the recovered low-temperature steam; the mixed steam enters the secondary heating pipe 1707 under the guidance of the spiral guide 1706, and is further heated by the heating film on the pipe wall to generate superheated steam; the generated superheated steam is distributed to the rear nozzle 1709 and the front nozzle 1710 through the superheated steam delivery pipe 1708, and is injected into the wok 101 through the superheated steam nozzle 106 set on the rear sealing plate 108 of the wok to exchange heat with the food again; after the steam is cooled down by heat exchange, it is drawn in again by the multi-axial flow fan 1704 to complete the closed loop cycle.

[0025] The main control CPU collects the superheated steam temperature T1 measured by the superheated steam temperature sensor 1711 and the low-temperature steam temperature T2 after heat exchange and reflux measured by the low-temperature steam temperature sensor 1703 in real time. Combined with the circulation flow parameters, it calculates the heat absorbed by the food in real time, thereby judging the doneness of the food. It dynamically adjusts the heating power of the secondary heating tube 1707, the output of the steam generator 22, and the speed of the high-speed long-shaft motor 1701 to achieve closed-loop cooking control.

[0026] Overall assembly and sealing structure The frame 1 is used to install and fix the various components of the product. The wok 101 is fixedly installed inside the frame. The wok is U-shaped, consisting of a lower semi-cylindrical working chamber and an upper rectangular working chamber. The bottom temperature sensor 111 is mounted on the bottom temperature heat-conducting strip 112, which is made of pure copper and fits tightly against the bottom of the wok. Utilizing the high thermal conductivity of copper, the bottom temperature sensor reads the average temperature of the area covered by the heat-conducting strip. The pot wall temperature sensor 113 is used to read the pot wall temperature in real time and feed it back to the CPU for control.

[0027] The front door sealing strip 102 is used to seal the wok to the front door 3 to prevent air and water leakage; the upper cover sealing strip 105 is used to seal the wok to the upper feeding door 2 to prevent air and water leakage. The rear sealing plate 108 of the wok is connected to the wok to form a working chamber, and a return air hole is opened on the upper part of the plate.

[0028] The front door 3 is connected to the frame via a front door rotating shaft 31, allowing the front door to rotate and open / close. A semi-circular convex plate 34 on the inner side of the front door is embedded in the lower arc-shaped part of the wok, and a rectangular convex plate 35 is embedded in the upper rectangular part of the wok, ensuring that the semi-circular convex plate, the spatula front bearing seat 103, and the rectangular convex plate are on the same plane, preventing food from getting trapped. The front door viewing glass 32 is used to observe the interior of the wok, the front door lock 33 is used to lock the front door to the wok, the LED lighting tube 36 is used to illuminate the interior of the wok, and the LED lighting tube is hidden in the front and back of the viewing window 37 by two pieces of microcrystalline glass.

[0029] The upper feeding gate 2 is mounted on the top panel of the machine, consisting of two folding doors, allowing only one type of material to pass through. Figure 8 The upper feeding door opens forward, protecting the operator from burns by high-temperature steam. The viewing glass 21 of the upper feeding door allows observation of the contents of the wok, while the feeding port 22 allows ingredients to be added without opening the upper feeding door. The upper feeding door opening / closing sensor 16 detects the opening / closing status of the upper feeding door; when the upper feeding door is opened, the spatula 13 stops rotating, providing a safety protection function.

[0030] Spatula component structure and working method The spatula 13 is used to stir the food in the wok, ensuring thorough heat exchange and mixing of seasonings. The spatula drive shaft 131 connects to the spatula rotation motor 24, causing the spatula to rotate. The spring force of the spatula extension spring 132 acts on the spatula connecting shaft 134, causing the spatula scraper 136 to adhere tightly to the surface of the wok, scraping away any sticky substances. The spatula extension shaft guide sleeve 133 houses the spatula extension spring and the spatula connecting shaft in a guide sleeve hole, allowing the spatula connecting shaft to extend and retract freely. The spatula connecting plate 135 clamps the spatula scraper. This part is folded into an S-shape, forming a certain angle with the axes of the spatula drive shaft 131 and the spatula driven shaft 137, causing the food in the wok to tumble radially and move axially when the spatula rotates. The spatula scraper 136 is made of high-temperature resistant, food-grade non-metallic material and adheres tightly to the surface of the wok during operation. The driven shaft 137 of the spatula is mounted on the bearing of the front bearing seat 103 of the spatula and rotates together with the aforementioned parts.

[0031] The spatula rotation motor assembly 24 is connected to the frame 1 and the spatula reduction motor 2402 via a connecting plate 2401. The spatula reduction motor is connected to the spatula drive shaft 131, causing the spatula 13 to rotate. The spatula origin position sensing plate 2403 is connected to the spatula drive shaft to determine the spatula origin position. The spatula origin position sensor 2404 is used to sense the spatula origin position sensing plate.

[0032] The working process of multiple cooking modes Stir-fry mode: Follow the program parameters (temperature, time, amount of seasoning, addition time, spatula speed) to start the constant temperature oil heater 14, start the circulating heating system 17, start the steam generator 22, start the electromagnetic heating coil 23, and start the spatula rotation motor assembly 24. After the ingredients are 80% cooked, start the liquid seasoning pump 21 and turn off the steam generator 22. The stir-fry is completed after the time is up.

[0033] Deep frying mode: According to the program parameters (temperature, time, oil spray volume, spatula speed), start the constant temperature oil heater 14, start the circulating heating system 17, start the electromagnetic heating coil 23, and start the spatula rotation motor assembly 24. After the time is reached, the deep frying is completed.

[0034] Frying / Grilling Mode: Follow the program parameters (temperature, time, oil injection volume) to start the constant temperature oil heater 14, start the circulating heating system 17, and start the electromagnetic heating coil 23. Frying / grilling will be completed after the time is reached.

[0035] Simmering / cooking mode: According to the program parameters (temperature, time, amount of seasoning, addition time, spatula speed), the constant temperature oil heater 14, the circulating heating system 17, the steam generator 22, the electromagnetic heating coil 23, the spatula rotation motor assembly 24, and the liquid seasoning pump 21 are started. After the time is reached, simmering / cooking is completed.

[0036] Steaming mode: According to the program parameters (temperature, time), start the circulating heating system 17, steam generator 22, and electromagnetic heating coil 23, and complete the steaming after the time is reached.

[0037] Auxiliary system configuration The frame 1 also includes: an oil suction tube 11 for conveying oil from the oil tank to the oil pump; a liquid seasoning suction tube 12 for conveying liquid seasoning from the liquid seasoning bottle to the liquid seasoning pump 21; a cornstarch tank 6 for storing cornstarch; a magnetic stirrer 7 for stirring the cornstarch in the cornstarch tank to prevent sedimentation; a cornstarch slurry pump 18, which must be installed higher than the cornstarch slurry tank 6, for spraying the cornstarch slurry from the tank into the wok; a pure water storage tank 20 for storing the pure water required by the steam generator 22; a pure water pump 25 and a water-filling solenoid valve 26 for controlling the water supply; and a cooling fan 27 for cooling the entire machine. The nozzle assembly 15 connects to the cornstarch slurry pump 18, the liquid seasoning pump 21, and the outlet of the high-temperature oil pipe 1409, spraying cornstarch, seasoning, and high-temperature oil mist into the wok according to a set amount. The condiment bottle rack 10 is used to hold bottles of liquid condiments such as soy sauce and cooking oil.

[0038] The vegetable basin drawer 4 can be pulled out and pushed in. When pulled out, a vegetable basin can be placed inside to collect vegetables or water from the wok. The water from washing the wok is drained through the vegetable basin drawer to the water collection tank 1013, and then discharged outside the machine through the drain outlet 5 and the drain hose.

[0039] The spatula 13 can only rotate when the spatula jog switch 8 is pressed after the program has finished running; when the program is running, pressing this button will not cause any reaction from the spatula. The power switch 9 controls the power on and off of the entire machine.

[0040] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0041] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A smokeless intelligent cooking device, characterized in that, Includes frame (1), wok (101), top feeding door (2), front door (3), vegetable basin drawer (4), drain outlet (5), spatula (13), constant temperature oil heater (14), closed-loop superheated steam system (17), steam generator (22), electromagnetic heating coil (23), spatula rotating motor assembly (24) and main control unit; The frame (1) is equipped with a water collection tank (1013) inside, and the water collection tank is connected to a drain hose through the drain outlet (5); The wok (101) is fixedly installed inside the frame (1). The wok is U-shaped and consists of a lower semi-cylindrical working cavity and an upper rectangular working cavity. The bottom of the wok (101) is provided with a bottom temperature sensor (111) and a bottom temperature heat conduction strip (112). The bottom temperature heat conduction strip is in close contact with the bottom of the wok and is made of copper. The bottom temperature sensor is installed on the bottom temperature heat conduction strip. The side wall of the wok is provided with a wall temperature sensor (113). The upper feeding door (2) is located on the top surface of the frame (1). It is a double-leaf structure that can only be opened forward. The upper feeding door is equipped with an upper feeding door viewing glass (21) and an upper feeding door feeding port (22). The frame (1) is equipped with an upper feeding door opening and closing sensor (16). The front door (3) is located on the front side of the frame (1) and can be opened and closed by rotating the front door shaft (31). The front door is equipped with a front door lock (33), a front door transparent glass (32), an LED lighting tube (36), and a viewing window glass (37). The inner side of the front door (3) is provided with a semi-circular convex plate (34) and a rectangular convex plate (35), which are respectively embedded in the lower arc-shaped part and the upper rectangular part of the wok (101), so that the inner side of the front door (3) is flush with the inner wall of the wok (101). A front door sealing strip (102) is provided between the frame (1) and the front door (3), and an upper cover sealing strip (105) is provided between the frame (1) and the upper feeding door (2). The spatula (13) is disposed inside the wok (101). The spatula includes a spatula drive shaft (131), a spatula telescopic spring (132), a spatula telescopic shaft guide sleeve (133), a spatula connecting shaft (134), a spatula connecting plate (135), a spatula scraper (136), and a spatula driven shaft (137). The spatula drive shaft (131) is mounted through a front bearing seat (103) and a rear bearing seat (107). The spatula rotation motor assembly (24) is connected; the spatula extension spring (132) acts on the spatula connecting shaft (134) to make the spatula scraper (136) fit tightly against the inner surface of the wok (101); the spatula connecting plate (135) is S-shaped and forms an angle with the axis of the spatula drive shaft (131) and the spatula driven shaft (137) so that the food will be radially turned and axially moved when the spatula (13) rotates; The high-temperature oil pipe (1409) of the constant temperature oil heater (14) is connected to an atomizing nozzle (15), which is arranged inside the wok (101). The hot oil is atomized and sprayed directly onto the food. The rear nozzle (1709) and the front nozzle (1710) of the closed-loop superheated steam system (17) are respectively connected to the superheated steam nozzle (106) on the rear sealing plate (108) of the wok. The closed-loop superheated steam system, the wok (101), the upper feeding door (2), and the front door (3) form a sealed working space. The electromagnetic heating coil (23) is disposed at the bottom of the wok (101); The spatula rotation motor assembly (24) includes a connecting plate (2401), a spatula reduction motor (2402), a spatula origin position sensing plate (2403), and a spatula origin position sensor (2404). The spatula reduction motor is connected to the spatula drive shaft (131). The main control unit is electrically connected to the constant temperature hot oil heater (14), the closed-loop superheated steam system (17), the steam generator (22), the electromagnetic heating coil (23), and the spatula rotating motor assembly (24).

2. The oil-free intelligent cooking device according to claim 1, characterized in that, The frame (1) is also equipped with a starch slurry tank (6), a magnetic stirrer (7), a starch slurry pump (18), a liquid seasoning pump (21), a pure water storage tank (20), a pure water pump (25), a water solenoid valve (26), a cooling fan (27), and a seasoning bottle rack (10); the magnetic stirrer (7) is located at the bottom of the starch slurry tank (6) for stirring and preventing sedimentation; the frame (1) is equipped with a left support (104) and a right support (1012) for supporting the dish drawer (4); the frame (1) is also equipped with a cleaning water gun interface (109) and a pure water interface (1010); the wok (101) is equipped with a liquid seasoning nozzle assembly (1011).

3. The oil-free intelligent cooking device according to claim 1, characterized in that, The frame (1) is equipped with a spatula jog switch (8) and a power switch (9); the spatula jog switch (8) is electrically connected to the main control unit and is used to jog the spatula (13) to rotate after the program is completed.

4. The oil-free intelligent cooking device according to claim 1, characterized in that, The constant temperature oil heater (14) includes an oil storage tank (1401), a heating film (1402), a low temperature cooking oil pipe (1403), a compressed air pipe (1404), a pressure relief valve (1405), a pressure switch (1406), a connecting plate (1407), a temperature sensor (1408), a high temperature oil pipe (1409), and a high temperature resistant solenoid valve (1410). The oil storage tank (1401) is a closed pressure-bearing cylinder; The heating film (1402) covers the outer wall of the oil storage tank (1401) and is used to heat the edible oil inside the tank; The low-temperature edible oil inlet pipe (1403) is a cold oil inlet connected to an external oil pump, used to pump edible oil into the oil storage tank (1401); The temperature sensor (1408) is installed in the oil storage tank (1401) to collect the temperature of the edible oil in the tank in real time. The compressed air connector (1404) is a pressure air source interface, connected to an external compressed air pump (19), used to input compressed air into the oil storage tank (1401) to establish injection pressure; The pressure switch (1406) is used to detect the internal pressure of the oil storage tank (1401); The pressure relief valve (1405) is connected to the inner cavity of the oil storage tank (1401) and is used to automatically open and relieve pressure when the pressure inside the tank exceeds a safety threshold. One end of the high-temperature oil connector (1409) is connected to the inner cavity of the oil storage tank (1401), and the other end is used to connect to an atomizing nozzle (15). The high-temperature resistant solenoid valve (1410) is installed on the pipeline of the high-temperature oil connector (1409) and is used to control the on / off of oil injection. The connecting plate (1407) is fixedly connected to the oil storage tank (1401) and is used to fix the constant temperature oil heater assembly to the cooking equipment frame (1).

5. The oil-free intelligent cooking device according to claim 4, characterized in that, A check valve is provided between the low-temperature cooking oil connector (1403) and the oil pump; a check valve is provided between the compressed air connector (1404) and the compressed air pump (19).

6. The oil-free intelligent cooking device according to claim 4, characterized in that, The temperature sensor (1408), the pressure switch (1406), and the high-temperature resistant solenoid valve (1410) are electrically connected to the main control board of the equipment. The main control board controls the heating film (1402) to start and stop according to the signal from the temperature sensor, and controls the compressed air pump (19) to start and stop according to the signal from the pressure switch.

7. The oil-free intelligent cooking device according to claim 1, characterized in that, The closed-loop superheated steam system (17) includes a high-speed long-shaft motor (1701), a mixer (1702), a multi-section axial flow fan (1704), a high-temperature steam atomizing nozzle (1705), a spiral guide (1706), a secondary heating pipe (1707), a superheated steam delivery pipe (1708), a rear nozzle (1709), a front nozzle (1710), a low-temperature steam temperature sensor (1703), and a superheated steam temperature sensor (1711). The output shaft of the high-speed long-shaft motor (1701) is fixed to the multi-axis fan blade (1704), and the multi-axis fan blade (1704) rotates at high speed to establish internal circulating airflow in the system; The mixer (1702) is provided with an air intake for drawing in low-temperature steam after heat exchange with the food inside the wok (101); the high-temperature steam atomizing nozzle (1705) is connected to the steam generator (22) to atomize saturated steam and spray it into the mixer (1702) to premix with the recovered low-temperature steam. The output end of the mixer (1702) is connected to the secondary heating tube (1707), and the outer wall of the secondary heating tube (1707) is covered with a heating film; the spiral guide (1706) is provided inside the secondary heating tube (1707) to make the mixed steam flow along the spiral path to extend the heat exchange path. The outlet of the secondary heating pipe (1707) is connected to the superheated steam conveying pipe (1708), and the superheated steam conveying pipe (1708) is connected to the rear spray pipe (1709) and the front spray pipe (1710) respectively. The rear spray pipe and the front spray pipe are used to inject superheated steam into the interior of the wok (101). The inlet side of the mixer (1702) is equipped with a low-temperature steam temperature sensor (1703) for collecting the low-temperature steam temperature T2 after heat exchange; the output side of the secondary heating tube (1707) is equipped with a superheated steam temperature sensor (1711) for collecting the superheated steam temperature T1 after heating is completed. The T1 and T2 signals are connected to the main control CPU and used as input parameters for the cooking algorithm.

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