Cooking machine convenient to maintain

Abstract

The utility model discloses a cooking machine convenient to maintain, which comprises a first machine body, a second machine body, a rack table and a control system, the second machine body is arranged on one side of the first machine body, and a cooking pot and a water tank are arranged on the rack table; the second machine body is provided with an electric control area, the control system is provided with a control valve and provided with the electric control area, a water outlet hole of the control valve is connected with a cooking water pipe conveying tap water to the frying pan, a water inlet hole of the control valve is connected with a flow dividing pipe fitting, and the flow dividing pipe fitting is connected with a cleaning water pipe conveying the tap water to the water tank. And tap water is correspondingly shunted to the cooking water pipe and the cleaning water pipe through the shunting pipe fitting. Therefore, the automatic distribution and supply of the cooking water and the cleaning water are realized, the labor intensity and the labor cost of workers are reduced, the space utilization area of the liquid placing area of the machine body is saved, the pipeline arrangement of the cooking water and the cleaning water is simplified, the neatness and standardization effects of the water pipelines are improved, and the maintenance and repair difficulty of the cooking machine is further reduced.

Description

Technical Field

[0001] This utility model relates to the field of automatic cooking robot technology, and in particular to a cooking machine that is easy to maintain. Background Technology

[0002] Cooking machines are becoming increasingly common in the catering industry, including home kitchens, restaurant kitchens, and special occasions. They are gradually replacing manual cooking, frying, steaming, and boiling, reducing the intensity of manual labor. This is especially evident in improving cooking efficiency and standardization, and they have a promising market prospect.

[0003] In the prior art, since water is needed in both cooking and cleaning processes, automatic cooking machines need to be equipped with water supply devices. For example, Chinese utility model patent with publication number CN220529862U and patent name "A fluid material dispensing mechanism for a cooking robot" includes a control cabinet and a wok. The fluid material dispensing mechanism includes a storage mechanism, a conveying mechanism, and a discharging mechanism installed on the control cabinet. The storage mechanism includes several sauce storage devices for storing fluid sauces and clean water storage devices for storing cleaning water. The clean water storage devices are connected to a peristaltic pump and a clean water nozzle through a clean water pipe. Under the pumping action of the peristaltic pump, clean water is sprayed from the clean water nozzle into the wok.

[0004] In addition, existing cooking machines are equipped with control mechanisms for switching between the working position and the food dispensing position of the stirring component, as well as between the working position and the standby position of the stirring component. For example, Chinese utility model patent CN220529766U, entitled "A Rocker-Type Cooking Pot," includes a cooking pot, a support frame, a rocker assembly, and a hand-cranked flipping assembly. In actual operation, the rocker assembly is used to manually control the cooking pot to switch between the working position and the food dispensing position, and the hand-cranked flipping assembly is used to manually control the stirring component to switch between the working position and the standby position, thereby improving the flexibility of cooking operations.

[0005] However, the existing technology still has the following drawbacks:

[0006] 1. Existing cooking machines require a water storage device inside the machine for water supply. The water from the storage device is then pumped into the cooking pot. After the water in the storage device is used up, it needs to be manually replaced and replenished. The automation level of the water supply is insufficient, increasing the workload of the staff. Moreover, the water storage device also occupies space in the machine that is used to store other seasoning containers. In addition, after cooking, a handheld water gun is needed to spray cleaning water to clean the cooking pot or food. However, the cleaning water delivered by the existing handheld water gun needs to be supplied by an external tap water pipe. This results in the existing cooking machine having two separate water circuits for cooking water and cleaning water. This is not convenient for water distribution and control, occupies too much internal space, has a more complex water circuit structure, does not meet the water and electricity separation standard, and increases the difficulty of maintenance and repair.

[0007] 2. The wok and mixing components of existing cooking machines are still manually controlled, which is not automated enough. When cooking is busy and stressful, it will consume a lot of manpower and affect work efficiency and quality. Utility Model Content

[0008] In order to overcome the shortcomings of the existing technology, the purpose of this utility model is to provide a cooking machine that is easy to maintain.

[0009] The purpose of this utility model is achieved by the following technical solution: a cooking machine that is easy to maintain, comprising a first body, a second body, a frame, and a control system. The second body is disposed on one side of the first body, and a cooking pot and a water tank are disposed on the frame. The second body has an electrical control area, and the control system has a control valve and is provided with the electrical control area. The outlet of the control valve is connected to a cooking water pipe that delivers tap water to the cooking pot. The inlet of the control valve is connected to a diversion pipe, which is connected to a cleaning water pipe that delivers tap water to the water tank. The tap water is diverted to the cooking water pipe and the cleaning water pipe respectively through the diversion pipe.

[0010] Furthermore, the diversion pipe has an inlet end, a first outlet end and a second outlet end. The inlet end of the diversion pipe is connected to a tap water pipe connected to tap water, the first outlet end is connected to the inlet hole of the control valve, and the second outlet end is connected to a cleaning water pipe.

[0011] Furthermore, the first body is provided with a seasoning machine body, and the seasoning machine body is provided with a plurality of spray nozzles that spray tap water or seasonings toward the wok, and the spray nozzles are connected to the cooking water pipe.

[0012] Furthermore, the cooking machine also includes a water gun connected to a cleaning water pipe and spraying tap water into the water tank.

[0013] Furthermore, the control system also includes a main control module and a conveying device, wherein the main control module is electrically connected to the control valve and the conveying device.

[0014] Furthermore, the electrical control area is provided with several layers, and the electrical control area is divided into several control sub-areas by the phase spacing of the layers; and the main control module, control valve and conveying device are respectively installed in different control sub-areas.

[0015] Furthermore, the control valve is a solenoid valve and is mounted on the control sub-area via a U-shaped bracket. The upper end of the U-shaped bracket has at least two support recesses, which respectively support the ends of the inlet and outlet of the control valve.

[0016] Furthermore, the control sub-area is provided with an electrical mounting base, and the electrical mounting base is provided with a plurality of clamping structures arranged side by side for clamping the conveying device.

[0017] Furthermore, a wok-tilting driver is provided on the first body, and a support base is provided on the frame. The wok is connected to the wok-tilting driver and the support base respectively on its front and rear sides, and is mounted above the water tank.

[0018] Furthermore, the seasoning machine body is provided with a tilting arm driver, a stirring arm and a stirring assembly. The tilting arm driver is connected to the stirring arm, and the other end of the stirring arm is connected to the stirring assembly, so that the tilting arm driver drives the stirring arm and causes the stirring assembly to tilt up and down above the wok.

[0019] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0020] (1) In this embodiment of the application, a control valve and a diversion pipe are provided on the electrical control area of ​​the second body. After the tap water is connected through the diversion pipe, the tap water is diverted to the sink through the connection of the cleaning water pipe and the control valve inlet hole and the control valve outlet hole are connected to the cooking water pipe to divert the tap water to the wok, thereby realizing the automatic distribution and replenishment of cooking water and cleaning water.

[0021] Compared to previous cooking machines that required manual replacement of a water storage device within the machine to replenish tap water, and where cooking and cleaning water needed to be connected to separate external water pipes via two separate pipelines, this embodiment only requires connecting a diversion fitting to the tap water pipe, and then connecting the diversion fitting to the cleaning water pipe and the control valve to the cooking water pipe to correspondingly control the distribution and supply of cleaning and cooking water. This eliminates the need for a water storage device in the liquid storage area of ​​the main unit, achieving automated water distribution and supply, improving the convenience of water distribution and supply control. The amount of cooking water can be rationally controlled via the control valve, saving labor intensity and costs, saving space in the liquid storage area, allowing more space for storing seasonings and cooking oil, simplifying the layout of cooking and cleaning water pipelines, improving the neatness and standardization of the water pipelines, and thus reducing the difficulty of maintenance and repair of the cooking machine.

[0022] (2) By setting up waterproof and isolated liquid placement area and electrical control area on the first body and the second body respectively, and installing the seasoning storage device in the liquid placement area and the conveying device in the electrical control area accordingly, the water and electricity of the cooking machine can be separated. Compared with the previous method of installing electrical components such as storage device and conveying pump together in the same storage cavity of the machine body, it can not only prevent the electrical components such as the conveying device of the control system from getting wet and causing water leakage, but also improve the sense of installation hierarchy and reasonable layout of installation space through water and electricity separation installation, so that the heat dissipation effect of each electrical component is better, the service life of electrical components is extended, and it is convenient for later maintenance and repair.

[0023] (3) By setting a flipping driver on the second body to control the flipping action of the wok, compared with the previous implementation of manually operating the joystick to flip the wok, the automatic control of the flipping driver replaces manual operation, which has a higher degree of automation, higher work efficiency, and can better cope with busy and stressful cooking work, save labor costs, and ensure consistent work quality.

[0024] (4) By setting a flip arm drive on the seasoning machine to control the flipping action of the stirring arm and the stirring component, compared with the previous implementation method of manually operating the rocker to flip the stirring component, the automatic control of the flip arm drive replaces manual operation, further improving the degree of automation, increasing work efficiency, better coping with busy and stressful cooking work, saving labor costs, and ensuring consistent work quality. Attached Figure Description

[0025] Figure 1 This is a three-dimensional schematic diagram showing the internal structure of the cooking machine with the cover disassembled in a preferred embodiment of the present invention;

[0026] Figure 2 for Figure 1 Enlarged view of point A in the middle;

[0027] Figure 3 This is a three-dimensional schematic diagram of the upper part of the cooking machine in a preferred embodiment of the present invention, showing a flipping arm driver, a stirring arm, a stirring assembly, a cooking pot, and a water tank.

[0028] In the picture:

[0029] 10. First body; 101. Liquid placement area; 102. Seasoning body; 103. Spray head; 104. Stirring assembly; 1041. Stirring arm; 105. Tilting arm driver;

[0030] 11. Second body; 110. Electrical control area; 111. Shelf; 112. Control sub-area; 113. Electrical mounting base; 114. Clamping structure; 115. U-shaped frame; 1150. Support recess; 116. Tilting driver;

[0031] 20. Machine stand; 21. Wok; 22. Sink; 23. Water spray gun; 24. Support base;

[0032] 30. Base; 31. Casters; 32. Universal casters;

[0033] 40. Seasoning storage device;

[0034] 50. Control valve; 51. Diversion pipe fitting; 510. Water inlet; 511. First water outlet; 512. Second water outlet; 52. Conveying device. Detailed Implementation

[0035] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. It should be noted that, without conflict, the various embodiments or technical features described below can be arbitrarily combined to form new embodiments.

[0036] like Figure 1-3 As shown, an easy-to-maintain cooking machine is used in the catering industry, such as home kitchens, restaurant kitchens, and special occasions, to replace manual cooking, frying, steaming, and boiling. This easy-to-maintain cooking machine includes a first body 10, a second body 11, a frame 20, a seasoning storage device 40, and a control system. The second body 11 is located on one side of the first body 10, so that the first body 10 and the second body 11 are arranged side-by-side. The main body of the frame 20 is mounted on the first body 10. The frame 20 has a square frame, which connects the first body 10 and the second body 11 together, resulting in a more stable connection between the first body 10 and the second body 11, a more secure assembly, and a more compact overall structure.

[0037] The first body 10 is provided with a seasoning body 102. The seasoning body 102 can be set separately from the first body 10 or formed as one piece. The seasoning body 102 is located above the frame platform 20. The seasoning body 102 is provided with a number of spray heads 103 for spraying seasonings and tap water into the food.

[0038] The bottom of both the first body 10 and the second body 11 is equipped with a base 30. The bottom of the base 30 is provided with at least two casters 32 and two casters 31. The two casters 32 are installed at two corners at one end of the base 30, and the two casters 31 are installed at two corners at the other end of the base 30.

[0039] Therefore, by optimizing the arrangement of two casters 32 and two fusible wheels 31 on the base 30, the base 30 and the first and second bodies 10 on the base 30 are stably supported and transported. Compared with the previous implementation where only four casters 32 were set on the base 30, this application replaces two of the casters 32 with fusible wheels 31 on the base 30, so as to adjust the height of the cooking machine according to the kitchen environment. By adjusting the two fusible wheels 31, the entire cooking machine is kept in a horizontal and flat state, and the cooking machine is locked in a designated position by the fusible wheels 31. Replacing the cooking machine with fusible wheels 31 can also improve the cooking machine's moisture resistance, shock resistance, and the ability to transport the cooking machine flexibly.

[0040] The frame 20 is equipped with a wok 21, a sink 22 and a support base 24. The second body 11 is equipped with a wok-twisting driver 116, which can be a motor.

[0041] When installing the wok 21, the front side of the wok 21 is movably assembled with the bearing on the support base 24 via a rotating shaft, and the rear side of the wok 21 is connected to the output shaft of the tilting driver 116. Therefore, the tilting driver 116 can control the wok 21 to tilt above the water tank 22. Thus, by making the wok 21 tiltable, it facilitates the stir-frying of ingredients and the tilting, washing, and emptying of water. Compared to the previous method of manually tilting the wok 21 with a crank, the automatic control of the tilting driver 116 replaces manual operation, resulting in a higher degree of automation, higher work efficiency, better handling of busy and demanding cooking tasks, saving labor costs, and ensuring consistent work quality.

[0042] When installing the water tank 22, the water tank 22 has a baffle plate and a sloping bottom (the baffle plate and sloping bottom are not shown in the attached drawings). The upper end of the baffle plate is integrally formed with the surface of the machine frame 20, and the baffle plate is arranged around the perimeter of the water tank 22 so that the baffle plate serves as the side wall of the water tank 22. The sloping bottom is located at the bottom of the baffle plate, and the sloping bottom is also integrally formed with the bottom of the baffle plate. Therefore, the integral forming of the water tank 22 with the machine frame 20, as well as the integral forming of the water tank 22 itself, facilitates daily cleaning and saves on mold processing costs. By setting the bottom of the water tank 22 as a sloping bottom, the water flow can be gathered and discharged along the inclined direction of the sloping bottom, further facilitating the user to clean the water tank 22 and reducing the intensity of cleaning work.

[0043] The seasoning body 102 of the first machine body 10 is equipped with a tilting arm driver 105, a stirring arm 1041, and a stirring assembly 104. The tilting arm driver 105 can be a motor. The output end of the tilting arm driver 105 is connected to the front end of the stirring arm 1041. The end of the stirring arm 1041 extends directly above the wok 21 and is connected to the stirring assembly 104. After the tilting arm driver 105 is started, it can drive the stirring arm 1041 through the output end, and the stirring arm 1041 drives the entire stirring assembly 104 to tilt up and down. Therefore, by setting the tilting arm driver 105 on the seasoning body 102 to control the tilting action of the stirring arm 1041 and the stirring assembly 104, compared with the previous implementation of manually operating the joystick to tilt the stirring assembly 104, the automatic control of the tilting arm driver 105 replaces manual operation, further improving the degree of automation, increasing work efficiency, better coping with busy and stressful cooking work, saving labor costs, and ensuring consistent work quality.

[0044] The control system includes a main control module, a control valve 50, and a conveying device 52. The main control module is electrically connected to the control valve 50 and the conveying device 52. The main control module can be selected from existing chips that store control programs. The conveying device 52 is preferably an isolation pump, but a pneumatic pump can also be selected, so the use of other conveying pumps is not excluded. Therefore, during electrical operation control, the main control module can send commands to control the working state of the control valve 50 and the conveying device 52.

[0045] The first body 10 has a liquid storage area 101, and the second body 11 has an electrical control area 110. The electrical control area 110 and the liquid storage area 101 are separated by a waterproof partition on the body side panel. Based on the reasonable design of separating the electrical control area 110 and the liquid storage area 101 by the body side panel, the control system installed in the electrical control area 110 and the storage device installed in the liquid storage area 101 do not interfere with each other, thereby avoiding problems such as water damage and leakage of electrical components in the electrical control area 110.

[0046] In addition, the base 30 is located at the bottom of the liquid placement area 101 and the electrical control area 110, thereby covering the bottom of the liquid placement area 101 and the electrical control area 110 and further improving the waterproof barrier effect.

[0047] More preferably, the electrical control area 110 of the second body 11 is provided with several horizontally arranged shelves 111. By arranging these shelves 111 at intervals in the vertical space, the electrical control area 110 of the second body 11 is divided into several control sub-areas 112. The size of the space of the several control sub-areas 112 can be adjusted by changing the vertical installation position of the shelves 111 according to the electrical installation requirements.

[0048] Based on the spatial layout design of the liquid placement area 101 and the electrical control area 110, the storage device 40 for storing various sauces, cooking oils and other seasonings is placed in the liquid placement area 101 inside the first body 10. In addition, the main control module, control valve 50 and conveying device 52 are installed on control sub-areas 112 on different layers, so that the installation of the main control module, control valve 50 and conveying device 52 is more hierarchical and the installation space is reasonably arranged. This can avoid current or signal interference between electrical components and facilitate the daily use and maintenance of each electrical component of the control system by the user.

[0049] Furthermore, an electrical mounting base 113 is provided on the control sub-area 112. The electrical mounting base 113 is provided with several clamping structures 114 arranged side by side. Since a large number of conveying devices 52 are used, several conveying devices 52 can be snapped onto the clamping structures 114 one by one. The snapping installation of the conveying devices 52 using the clamping structures 114 does not require the use of auxiliary tools, resulting in high installation stability and convenient disassembly and assembly. This allows several conveying devices 52 to be installed neatly and orderly, further improving the ease of use and maintenance of the conveying devices 52.

[0050] Furthermore, a U-shaped bracket 115 is provided on the control sub-area 112, with the U-shaped opening of the U-shaped bracket 115 facing upwards, and at least two support recesses 1150 at the upper end of the U-shaped bracket 115. When installing the control valve 50, the two support recesses 1150 at the upper end of the U-shaped bracket 115 respectively support the ends of the inlet and outlet of the control valve 50, thereby making the entire control valve 50 stably installed on one layer of the control sub-area 112 through the U-shaped bracket 115, and making it easier to connect the ends of the inlet and outlet of the control valve 50 to various pipes.

[0051] Therefore, by setting a liquid placement area 101 on the first body 10 and an electrical control area 110 on the second body 11, and by setting a waterproof partition between the electrical control area 110 and the liquid placement area 101, the seasoning storage device 40 can be installed in the liquid placement area 101 and the conveying device 52 can be installed in the electrical control area 110 during water and electricity installation, thereby realizing the water and electricity separation installation of the cooking machine. Compared with the previous implementation method of installing electrical components such as storage devices and conveying pumps together in the same storage cavity of the machine body, the water and electricity separation installation of the cooking machine in this application embodiment can not only prevent the electrical components such as the conveying device 52 of the control system from getting wet and causing water leakage safety risks, but also improve the sense of installation hierarchy, make the installation space more reasonable, make the heat dissipation effect of each electrical component better, extend the service life of the electrical components, and facilitate later maintenance and repair.

[0052] For the optimized water supply design of the cooking machine, this application uses a control valve 50 connected to a diversion pipe 51. The control valve 50 is equipped with an outlet and an inlet. The diversion pipe 51 has an inlet end 510, a first outlet end 511 and a second outlet end 512. The control valve 50 can be a solenoid valve, and the diversion pipe 51 can be a three-way pipe.

[0053] When installing the control valve 50 and the diversion pipe 51, the inlet end 510 of the diversion pipe 51 is connected to the tap water pipe for accessing external tap water. The inlet of the control valve 50 is connected to the first outlet end 511 of the diversion pipe 51, and the outlet of the control valve 50 is connected to the cooking water pipe for controlling the cooking water pipe to deliver tap water to the wok 21 for cooking. The amount of cooking water used is reasonably controlled by the control valve 50, thereby improving the cooking quality of the food.

[0054] The second outlet 512 of the diversion fitting 51 is connected to the cleaning water pipe. Since the cleaning water pipe is connected to the spray gun 23, it is used to control the cleaning water pipe to deliver tap water to the sink 22 through the spray gun 23 for cleaning cooking utensils, food, etc. Therefore, after the tap water passes through the diversion fitting 51, it is diverted to the cooking water pipe and the cleaning water pipe respectively through the first outlet 511 and the second outlet 512.

[0055] In this way, by setting a control valve 50 and a diversion pipe 51 on the electrical control area 110 in the second body 11, after connecting the tap water through the diversion pipe 51, the tap water is diverted and delivered to the sink 22 through the connection of the cleaning water pipe through the diversion pipe 51, and the tap water is diverted and delivered to the wok 21 through the connection of the inlet hole of the control valve 50 through the connection of the diversion pipe 51 and the outlet hole of the control valve 50 through the connection of the cooking water pipe, thereby realizing the automatic distribution and replenishment of cooking water and cleaning water;

[0056] Compared to previous cooking machines that required manual replacement of a water storage device within the machine to replenish tap water, and where cooking and cleaning water needed to be connected to separate external water pipes via two separate pipelines, this embodiment only requires connecting a diversion fitting 51 to the tap water pipe, and then connecting the diversion fitting 51 to the cleaning water pipe and the control valve 50 to the cooking water pipe to correspondingly control the distribution and supply of cleaning and cooking water. This eliminates the need for a water storage device in the liquid storage area 101 of the first body 10, achieving automated water distribution and supply for the cooking machine. This improves the convenience of water distribution and supply control. The amount of cooking water can be reasonably controlled via the control valve 50, saving labor intensity and costs, saving space in the liquid storage area 101, allowing more space for storing seasonings and cooking oil, simplifying the layout of cooking and cleaning water pipelines, improving the neatness and standardization of the water pipelines, and thus reducing the difficulty of maintaining and repairing the cooking machine.

[0057] The above embodiments are merely preferred embodiments of this utility model and should not be construed as limiting the scope of protection of this utility model. Any non-substantial changes and substitutions made by those skilled in the art based on this utility model shall fall within the scope of protection claimed by this utility model.

Claims

1. A stir-fry cooker which is easy to maintain, characterized in that, The cooking machine comprises a first body, a second body, a rack table and a control system, the second body is arranged on one side of the first body, the rack table is provided with a frying pan and a sink; the second body has an electric control area, the control system has a control valve and is arranged in the electric control area, the water outlet hole of the control valve is connected with a cooking water pipe for conveying tap water to the frying pan, the water inlet hole of the control valve is connected with a shunt pipe, the shunt pipe is connected with a cleaning water pipe for conveying tap water to the sink, and the tap water is respectively shunted to the cooking water pipe and the cleaning water pipe through the shunt pipe.

2. The stir fry machine of claim 1, wherein, The shunt pipe has a water inlet end, a first water outlet end and a second water outlet end, the water inlet end of the shunt pipe is connected with a tap water pipe connected with tap water, the first water outlet end is connected with the water inlet hole of the control valve, and the second water outlet end is connected with the cleaning water pipe.

3. The maintenance facilitating frying machine according to claim 1, characterized in that, The first body is provided with a seasoning machine body, a plurality of spray heads for spraying tap water or seasoning towards the frying pan are arranged on the seasoning machine body, and the spray heads are connected with the cooking water pipe.

4. The maintenance facilitating frying machine according to claim 1, wherein The cooking machine further comprises a water gun connected with the cleaning water pipe and spraying tap water to the sink.

5. A maintenance-friendly frying machine according to any one of claims 1-4, characterized in that The control system further has a main control module and a conveying device, and the main control module is electrically connected with the control valve and the conveying device.

6. The maintenance facilitating frying machine according to claim 5, characterized in that, A plurality of layer plates are arranged on the electric control area, the electric control area is divided into a plurality of control sub-areas by the interval arrangement of the plurality of layer plates, and the main control module, the control valve and the conveying device are respectively installed in different control sub-areas.

7. The maintenance facilitating frying machine according to claim 6, characterized in that, The control valve is an electromagnetic valve and is installed on the control sub-area through a U-shaped bracket, the upper end of the U-shaped bracket has at least two supporting notches, and the water inlet hole and the water outlet hole of the control valve are respectively supported by the two supporting notches.

8. The maintenance facilitating frying machine according to claim 6, characterized in that, An electrical mounting seat is arranged on the control sub-area, and a plurality of clamping structures for clamping the conveying device are arranged side by side on the electrical mounting seat.

9. The maintenance-friendly frying machine according to any one of claims 1 to 4, characterized in that A pan turning driver is arranged on the first body, a support seat is arranged on the rack table, the front and rear sides of the frying pan are respectively connected with the pan turning driver and the support seat, and the frying pan is arranged above the sink.

10. The maintenance facilitating frying machine according to claim 3, characterized in that, A turning arm driver, a stirring arm and a stirring assembly are arranged on the seasoning machine body, the turning arm driver is connected with the stirring arm, the other end of the stirring arm is connected with the stirring assembly, so that the turning arm driver drives the stirring arm and drives the stirring assembly to turn up and down above the frying pan.

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