Automatic cooking machine

Abstract

An automatic cooking machine, it includes: the main machine is installed with the frying pan through the turnover mechanism, the turnover mechanism drives the frying pan vertical upward to present the cooking state, or the food material is overturned to the forward inclination; the driving arm is movably installed on the main machine, the swing end top of the driving arm is installed with the stirring mechanism, the stirring mechanism extends into the frying pan, and the food material in the frying pan is stirred; food material feeding group; it includes the food material shelf that is arranged at the side of the frying pan, and a plurality of food material boxes are placed on the food material shelf; it also includes the material turning mechanical hand, is used for sucking the food material box, and the food material in the food material box is put into the frying pan; seasoning feeding group, it includes a plurality of liquid seasoning nozzles and a plurality of solid seasoning dispensers arranged at the rear of the main machine, and seasoning is added into the frying pan.The beneficial effects of the utility model are that the stirring shovel can not only revolve with the revolution disc, but also realize self-rotation, so that more complex and complete stirring tracks are formed in the frying pan.The food material in the pot is ensured to be turned over at multiple angles and without dead angle.

Description

Technical Field

[0001] This utility model relates to the field of intelligent kitchen equipment technology, specifically an automatic cooking machine. Background Technology

[0002] With the accelerating pace of life, the demand for cooking efficiency and convenience is growing, leading to the emergence of automatic cooking equipment. While existing automatic cooking machines have solved the time-consuming and labor-intensive problems of traditional manual cooking to some extent, they still have many shortcomings that limit their widespread adoption and application in home and commercial kitchens.

[0003] Existing automatic cooking machines have the following main drawbacks:

[0004] 1. Existing automatic stir-fry machines typically use simple stirring rods or rotating plates to stir-fry ingredients. This single or simplified stirring method makes it difficult to ensure that the ingredients in the pan are fully mixed and heated evenly, especially for viscous or granular ingredients. This can easily lead to localized burning, uneven heating, or even some ingredients not being effectively stirred. For example, some machines only use the tilting of the pan or a bottom scraper to stir, failing to achieve three-dimensional stirring, resulting in poor stir-frying effects and affecting the taste and flavor of the dishes.

[0005] 2. Most existing automatic cooking machines still rely on manual operation for adding ingredients and seasonings, or can only perform preset single-batch dispensing. This not only increases the burden on users but also makes it difficult to meet the precise dispensing needs of diverse dishes for different types, times, and dosages of ingredients and seasonings. For example, existing equipment may not be able to accurately dispense solid powdered seasonings, easily resulting in over- or under-dispensing, affecting the consistency of the dish's flavor. At the same time, the ingredient dispenser's method may also have limitations, making it difficult to automatically identify and dispense ingredients of different shapes and sizes.

[0006] 3. Existing automatic cooking machines employ various heating methods, but they generally suffer from poor heating uniformity and inaccurate temperature control. For example, resistance wire heating or bottom heating methods may cause localized overheating of the pot, easily leading to food burning or sticking; while insufficient heating power will prolong cooking time, affecting the efficiency and flavor of the dishes. Furthermore, the lack of real-time, multi-point monitoring of the pot's internal temperature makes it difficult to precisely control the temperature curve during cooking, hindering the intelligent matching of optimal cooking temperature and time for different dishes.

[0007] 4. Existing automatic cooking machines often have limited functions and lack highly integrated design, making it impossible to integrate multiple cooking functions and ingredient addition methods within a limited space. For example, few devices can simultaneously and accurately dispense liquid and solid seasonings automatically, and their stirring mechanisms lack the complex motion of simultaneous revolution and rotation. This limits their ability to cook complex dishes and makes it difficult to meet users' needs for multi-functional, intelligent, and efficient machines. Therefore, further improvements are necessary. Utility Model Content

[0008] The purpose of this invention is to overcome the shortcomings of existing technologies and provide an automatic cooking machine with a simple structure that can achieve more efficient, intelligent and precise automated cooking.

[0009] The objective of this invention is achieved in the following way: an automatic cooking machine, comprising:

[0010] Main unit: A wok is mounted on the main unit via a flipping mechanism. The flipping mechanism drives the wok to stand vertically upward in a cooking state, or to tilt forward to flip the ingredients.

[0011] Drive arm: The drive arm is movably mounted on the main unit. A stirring mechanism is installed on the top of the swing end of the drive arm. The stirring mechanism extends into the wok to stir the ingredients in the wok.

[0012] The ingredient feeding unit includes an ingredient rack located on the side of the wok, on which several ingredient boxes are placed; it also includes a material-turning robot arm used to pick up the ingredient boxes and put the ingredients inside the boxes into the wok.

[0013] The seasoning feeding unit includes several liquid seasoning nozzles and several solid seasoning dispensers located at the rear of the main unit, which add seasonings to the wok.

[0014] Furthermore: the flipping mechanism includes a first hinge seat disposed on the top of the main unit, and one side of the wok is hinged to the first hinge seat via a hinge shaft; it also includes a flipping shaft disposed on the main unit, one end of which is fixedly connected to the other side of the wok, and the flipping power mechanism indirectly drives the flipping motion of the wok by driving the flipping shaft to rotate.

[0015] Furthermore: the wok includes a pot body, the outside of which is covered by an outer cover, and a heating chamber is provided between the outer cover and the pot body. An induction heating coil is installed in the heating chamber to heat the pot body.

[0016] Furthermore, a temperature sensor is provided on the inner or outer surface of the pot.

[0017] Furthermore, the rear swing hinge of the drive arm is mounted on a tilting base located at the rear of the main unit.

[0018] Furthermore: the stirring mechanism includes a stirring motor mounted on the top of the drive arm, the stirring motor is connected to a planetary reducer, the planetary carrier of the planetary reducer is connected to a planetary disk, and a stirring seat is connected below the planetary disk; the planetary gears of the planetary reducer are connected to a rotation shaft through a universal joint, the rotation shaft extends into the stirring seat and is connected to a rotating stirring shovel, and drives the rotating stirring shovel to rotate.

[0019] Furthermore: the self-rotating stirring shovel is provided with two shovels, and the self-rotating stirring shovel is connected to a first drive gear and a second drive gear that mesh with each other in the stirring seat through the shovel handle. The self-rotating shaft is connected to the first drive gear and drives it to rotate.

[0020] Furthermore, a revolving mixing shovel is also connected to the aforementioned revolving disc.

[0021] Furthermore: the solid seasoning dispenser includes a dispensing seat, a dispensing channel running through the upper and lower parts of the dispensing seat, a metering roller rotatably installed in the dispensing channel, a concave metering groove provided on the cylindrical surface of the metering roller, the metering roller is driven to rotate by a dispensing motor, the metering groove measures the seasoning from the upper end of the dispensing channel, and the metering roller rotates at a certain angle so that the seasoning in the metering groove is poured to the lower part of the dispensing channel.

[0022] Furthermore, a first air blowing channel is provided above the metering roller and connected to a first air blowing pipe, and a second air blowing channel is provided below the metering roller and connected to a second air blowing pipe.

[0023] The beneficial effects of this utility model are: 1. Simple structure, low manufacturing cost, and improved market competitiveness.

[0024] 2. This utility model, through its unique flipping mechanism, allows the wok to flexibly switch between a vertically upright cooking state and a forward-tilting state to flip over ingredients. This makes it convenient for users to serve meals.

[0025] The stirring spatula not only revolves with the rotating disc but also rotates on its own axis, creating a more complex and thorough stirring trajectory within the wok. This ensures that the ingredients are turned over from multiple angles without any blind spots, greatly improving the evenness and thoroughness of stir-frying and mixing. It effectively avoids problems such as burning at the bottom and uneven cooking in certain areas, thus significantly enhancing the taste and quality of the dish.

[0026] The food rack next to the wok and several food boxes placed on the rack are used to pick up the food from the food boxes and put it into the wok by a flipping robot, which significantly improves the automation of food feeding.

[0027] 5. In this solid seasoning dispenser, the rotation of the metering roller allows the metering trough to accurately measure a preset amount of solid seasoning from the upper end of the discharge channel. The trough is then rotated at a certain angle to pour the seasoning into the lower part of the discharge channel, thus achieving precise, fixed-point, and quantitative dispensing of solid seasoning. This solves the problem of accurate dispensing of solid seasoning in existing technologies, ensuring the consistency of dish flavor.

[0028] 5. Compressed air blown in through the first and second air blowing pipes can effectively purge the upper and lower parts of the discharge channel, removing any seasonings that may adhere or accumulate, preventing blockages, and ensuring smooth and reliable solid seasoning discharge. This unique design significantly improves the stability and ease of maintenance of the solid seasoning feeding system. Attached Figure Description

[0029] Figure 1 , 2 This is a rendering of the final assembly of this utility model.

[0030] Figure 3 , 4 This is a schematic diagram of the stirring mechanism in this utility model.

[0031] Figure 5 This is a schematic diagram of the solid seasoning dispenser structure in this utility model.

[0032] Figure 6 This is a cross-sectional view of the solid seasoning dispenser structure in this utility model.

[0033] Figure 7 This is an assembly diagram of the solid seasoning dispenser structure in this utility model.

[0034] Figure 8 This is a cross-sectional view of the wok structure in this utility model. Detailed Implementation

[0035] The present invention will be further described below with reference to the accompanying drawings. An automatic cooking machine includes:

[0036] Main unit 1: A wok 2 is mounted on the main unit 1 via a flipping mechanism. The flipping mechanism drives the wok 2 to stand vertically upward in a cooking state, or to tilt forward and flip the ingredients.

[0037] Drive arm 3: Drive arm 3 is movably mounted on the main unit 1. A stirring mechanism 4 is installed on the top of the swing end of drive arm 3. The stirring mechanism 4 extends into the wok 2 to stir the ingredients in the wok 2.

[0038] The ingredient feeding unit 5 includes an ingredient rack 51 located on the side of the wok 2, on which several ingredient boxes 52 are placed; it also includes a material-turning robot 53, which is used to pick up the ingredient boxes 52 and put the ingredients in the ingredient boxes 52 into the wok 2.

[0039] Seasoning feeding unit: It includes several liquid seasoning nozzles 6 and several solid seasoning dispensers 7 located behind the main unit 1, which add seasonings to the wok 2.

[0040] This automatic cooking machine uses the main unit 1 as its core support structure. During cooking, the wok 2, driven by the tilting mechanism, can be in a vertically upward cooking position to facilitate the heating and stirring of the ingredients. When cooking is complete or when it is necessary to empty the ingredients from the wok, the tilting mechanism can drive the wok 2 to tilt forward and flip the ingredients, achieving automatic unloading and greatly improving the convenience of operation.

[0041] During cooking, the drive arm 3 is movably mounted on the main unit 1, and the stirring mechanism 4 at the top of its swing end can extend into the wok 2. The stirring mechanism 4 uses its internal stirring components to stir the ingredients in the wok 2, ensuring that the ingredients are heated evenly and mixed thoroughly, preventing scorching and improving the cooking quality of the dish. The movable mounting of the drive arm 3 allows the stirring mechanism 4 to enter and exit the wok 2 as needed, facilitating the addition of ingredients.

[0042] During the ingredient feeding process, the ingredient feeding unit 5 carries the pre-prepared ingredient boxes 52 via the ingredient rack 51. The material turning robot 53 is responsible for picking up specific ingredient boxes 52 from the ingredient rack 51 and accurately putting the ingredients inside into the wok 2, realizing the automated and programmed addition of ingredients.

[0043] Meanwhile, the seasoning dispensing unit is responsible for adding seasonings. The liquid seasoning nozzle 6 sprays liquid seasonings, while the solid seasoning dispenser 7 dispenses solid seasonings. These two dispensing methods work together to ensure the timely and accurate addition of the required seasonings during the cooking process.

[0044] In this embodiment, a highly automated and integrated automatic cooking system is constructed through the coordinated operation of various components. This system achieves automatic addition of ingredients and seasonings, automatic stirring during cooking, and automatic unloading after cooking, significantly reducing manual intervention and improving cooking efficiency and convenience. In particular, the design of the flipping mechanism allows the wok to not only cook but also pour out ingredients, increasing the functionality and practicality of the equipment.

[0045] In one embodiment: the flipping mechanism includes a first hinge seat 11 disposed on the top of the main unit 1, and one side of the wok 2 is hinged to the first hinge seat 11 via a hinge shaft 12; it also includes a flipping shaft 13 disposed on the main unit 1, one end of the flipping shaft 13 being fixedly connected to the other side of the wok 2, and the flipping power mechanism indirectly drives the flipping motion of the wok 2 by driving the flipping shaft 13 to rotate.

[0046] In this embodiment, the first hinge seat 11 and the hinge shaft 12 together form a fixed hinge point, allowing the wok 2 to rotate around this point. The flipping shaft 13 is fixedly connected to the other side of the wok 2 and is driven by a flipping power mechanism such as a motor or gear set; the exact mechanism for driving the rotation of the flipping shaft 13 is not specified here. When the flipping shaft 13 rotates, due to its fixed connection to the wok 2 and the fact that the other side of the wok 2 uses the hinge shaft 12 as a fulcrum, the rotation of the flipping shaft 13 indirectly drives the wok 2 to flip around the hinge shaft 12. This design allows the tilting and tipping of the wok to be performed smoothly and controllably.

[0047] This flipping mechanism design provides stable and reliable flipping support and drive points, ensuring smooth and precise movement of the wok during flipping. The combination of hinges and a drive shaft enables precise angle control of the wok, effectively ensuring proper cooking posture and adjusting the angle when pouring ingredients, thus improving the accuracy and safety of the equipment operation.

[0048] In one embodiment: the wok 2 includes a pot body 21, the pot body 21 is covered by an outer cover 22, a heating cavity 23 is provided between the outer cover 22 and the pot body 21, and an induction heating coil 24 is installed in the heating cavity 23 to heat the pot body 21.

[0049] In this embodiment, the pot body 21 is the part that directly contacts the food, and its exterior is covered by an outer cover 22. A heating cavity 23 is formed between the outer cover 22 and the pot body 21. An induction heating coil 24 is installed inside the heating cavity 23. When the induction heating coil 24 is energized, it generates a high-frequency alternating magnetic field. This magnetic field penetrates the bottom of the pot body 21 and generates eddy currents inside the pot body 21. The eddy current effect causes the pot body 21 to heat up, thereby heating the food inside the pot body 21.

[0050] Compared to traditional technologies, induction heating offers significant advantages. First, it boasts high heating efficiency and rapid heating speed, quickly reaching the required cooking temperature. Second, induction heating utilizes the pot itself for heat generation, resulting in even heat distribution and avoiding the localized overheating and scorching issues associated with traditional heating methods such as open flames or resistance wire heating, thus improving the quality of the cooked dishes. Furthermore, the heating coil does not directly contact the pot body, enhancing safety and facilitating cleaning and maintenance.

[0051] In one example, a temperature sensor 25 is provided on either the inner or outer surface of the pot body 21. In this embodiment, the temperature sensor 25 can be located on either the inner or outer surface of the pot body 21. Regardless of its location, the temperature sensor 25 operates by sensing the temperature of the pot body 21 in real time and transmitting the temperature signal to the control system. Based on the preset cooking program and target temperature, and combined with the real-time temperature data fed back by the temperature sensor 25, the control system precisely adjusts the power of the induction heating coil 24, thereby achieving closed-loop control of the cooking temperature inside the pot.

[0052] Setting up the temperature sensor 25 is key to achieving precise temperature control. It ensures the pot temperature remains within the optimal cooking range, preventing the adverse effects of excessively high or low temperatures on the food. This is crucial for the precise heat control required for different dishes, ensuring the flavor, nutrition, and texture of the food. Simultaneously, real-time temperature monitoring also helps prevent safety issues caused by overheating.

[0053] In one embodiment, the rear of the drive arm 3 is hinged to a tilting base 31 located behind the main unit 1. The rear of the drive arm 3 is connected to the tilting base 31 via a hinged connection. This hinged installation allows the drive arm 3 to swing up and down or back and forth around the tilting base 31. When the drive arm 3 swings, the stirring mechanism 4 mounted at its front end can extend into or move away from the wok 2, adapting to different operational needs such as cooking, adding ingredients, or cleaning.

[0054] This swing-hinged installation method provides a flexible movement path for the stirring mechanism 4 to enter and exit the pot. It is simple and reliable in structure, while ensuring sufficient stability and support for the stirring mechanism during operation. This design also facilitates opening the lid and adding ingredients, as well as cleaning the stirring mechanism and pot after cooking.

[0055] In one example: the stirring mechanism 4 includes a stirring motor 41 mounted on top of the drive arm 3, the stirring motor 41 is connected to a planetary reducer 42, the planetary carrier of the planetary reducer 42 is connected to a planetary disk 43, and a stirring seat 44 is connected below the planetary disk 43; the planetary gears of the planetary reducer 42 are connected to a rotation shaft 46 through a universal joint 45, the rotation shaft 46 extends into the stirring seat 44 and is connected to a rotating stirring shovel 47, and drives the rotating stirring shovel 47 to rotate.

[0056] In this embodiment, firstly, the stirring motor 41 drives the planetary reducer 42. The planetary carrier of the planetary reducer 42 drives the orbital disk 43 to revolve through a certain connection method. The stirring seat 44 is connected below the orbital disk 43. Therefore, the stirring seat 44 and its internal components will revolve with the orbital disk 43.

[0057] Meanwhile, the planetary gears of the planetary reducer 42 are connected to the rotation shaft 46 via a universal joint 45. The universal joint 45 allows the rotation shaft 46 to transmit rotation within a certain angular range, while also accommodating the revolution of the orbital disk 43. The rotation shaft 46 extends into the mixing seat 44 and connects to the rotating mixing shovel 47. Therefore, the mixing motor 41 drives the rotation of the planetary gears, which is transmitted to the rotating mixing shovel 47 via the rotation shaft 46, so that the rotating mixing shovel 47 rotates around the rotation shaft 46 while revolving with the mixing seat 44.

[0058] This combination of revolution and rotation is a key technical highlight of this application. It enables three-dimensional, all-around stirring of ingredients in the pot, far surpassing traditional single-stirring methods. Revolution ensures that the stirring spatula covers the entire area of ​​the pot, while rotation allows the spatula to more precisely turn over localized ingredients, effectively solving problems such as food sticking to the pot, uneven heating, and incomplete mixing. This significantly improves the evenness and thoroughness of stir-frying, ensuring the dish is flavorful and visually appealing.

[0059] In one embodiment: the rotating stirring shovel 47 is provided with two shovels, and the rotating stirring shovel 47 is connected to a first drive gear 49 and a second drive gear 410 that mesh with each other in the stirring seat 44 through a shovel handle 48. The rotating shaft 46 is connected to the first drive gear 49 and drives it to rotate.

[0060] In this configuration, there are two self-rotating stirring shovels 47. These two shovels are connected via their respective handles 48 to a first drive gear 49 and a second drive gear 410 located inside the stirring base 44. The first drive gear 49 and the second drive gear 410 are meshed together. The rotation shaft 46 is directly connected to the first drive gear 49 and drives its rotation. Due to the meshing characteristics of the gears, when the first drive gear 49 rotates, it drives the meshed second drive gear 410 to rotate in the opposite direction. Therefore, the two self-rotating stirring shovels 47 rotate in opposite directions.

[0061] Equipped with two rotating spatulas that rotate in opposite directions, this design creates a more complex and efficient convection mixing effect. This not only enhances the efficiency and uniformity of food stirring but also generates shear force during mixing, helping to break up clumps of food, resulting in more thorough separation of food particles and more even heating, thus achieving better cooking results. It is especially suitable for handling ingredients that are prone to clumping or require fine stirring.

[0062] In one embodiment, a revolving stirring spatula 411 is also connected to the revolving disk 43. The revolving disk 43 revolves while the revolving stirring spatula 411 is directly connected to it. This means that the revolving stirring spatula 411 will revolve within the wok along with the revolving disk 43, but will not rotate on its own. Adding the revolving stirring spatula 411 increases the stirring coverage area and stirring intensity. It works in conjunction with the rotating stirring spatula 47, which has both revolving and rotating functions, to form a multi-layered, multi-dimensional stirring pattern, further improving the uniformity of food mixing and the efficiency of stir-frying. This combined stirring method more effectively prevents food from sticking to the wok, ensuring that all food in the wok can fully contact the heat source and seasonings.

[0063] In one embodiment: the solid seasoning dispenser 7 includes a dispensing seat 71, a dispensing channel 72 running through the upper and lower parts of the dispensing seat 71, a metering roller 73 rotatably installed in the dispensing channel 72, a concave metering groove 74 provided on the cylindrical surface of the metering roller 73, the metering roller 73 is driven to rotate by a dispensing motor 75, the metering groove 74 measures the seasoning from the upper end of the dispensing channel 72, and the metering roller 73 rotates at a certain angle so that the seasoning in the metering groove 74 is poured to the lower part of the dispensing channel 72.

[0064] In this embodiment: a discharge channel 72 running vertically through the discharge seat 71 is provided. Inside the discharge channel 72, a metering roller 73 is rotatably mounted. A concave metering groove 74 is machined on the cylindrical surface of the metering roller 73. When the discharge motor 75 drives the metering roller 73 to rotate, the metering groove 74 accurately measures a preset volume or weight of solid seasoning from above the discharge channel 72, i.e., the seasoning storage area, during the rotation. As the metering roller 73 continues to rotate, when the metering groove 74 rotates to align with the area below the discharge channel 72, i.e., the direction leading to the wok, the seasoning in the metering groove 74 will tilt down below the discharge channel 72 due to gravity and finally fall into the wok.

[0065] This quantitative roller structure enables high-precision, automated quantitative dispensing of solid seasonings. By controlling the rotation angle of the quantitative roller 73 and the size of the quantitative groove 74, precise weighing and dispensing of different types of solid seasonings can be achieved, overcoming the randomness of manual ingredient addition and ensuring the standardization and consistency of dish flavor. This is of great significance for improving the intelligence level and cooking quality of automated cooking machines.

[0066] In one embodiment, a first air blowing channel is provided above the metering roller 73 and connected to a first air blowing pipe 76, and a second air blowing channel is provided below the metering roller 73 and connected to a second air blowing pipe 77. When solid seasoning is added, compressed air is blown into the metering roller 73 through the first air blowing pipe 76, which can effectively remove seasoning powder or adhering substances remaining at the upper end of the discharge channel 72 after the material is taken from the metering tank 74, preventing seasoning accumulation. At the same time, compressed air is blown into the metering roller 73 through the second air blowing pipe 77, which can help the seasoning in the metering tank 74 to pour more smoothly and blow away any seasoning that may remain below the discharge channel 72, preventing the discharge port from being blocked.

[0067] In this embodiment, for powdered solid seasonings that are prone to moisture absorption, clumping, or adhesion, relying solely on gravity or mechanical scraping often fails to prevent clogging. By using bidirectional air blowing, the discharge channel can be effectively cleaned, ensuring a continuous, smooth, and reliable discharge of solid seasonings. This significantly reduces equipment failure rates, decreases maintenance frequency, and improves user experience and long-term operational stability.

[0068] In summary, the automatic cooking machine provided by this utility model has the core working principle of simulating the manual cooking process in a highly automated and intelligent manner, and optimizing existing pain points.

[0069] Its main workflow is as follows: 1. Preparation and dispensing of ingredients and seasonings: The user places the pre-processed ingredients in the ingredient box 52 and then on the ingredient rack 51. Various liquid and solid seasonings are stored in their respective containers and connected to the liquid seasoning nozzle 6 and the solid seasoning dispenser 7. When the cooking program starts, the flipping robot 53 will accurately grab and dispense the ingredients from the ingredient rack 51 into the wok 2 according to the program instructions. At the same time, the liquid seasoning nozzle 6 will spray liquid seasonings on time, while the solid seasoning dispenser 7, with its unique quantitative roller 73 and quantitative groove 74 structure, and with the assistance of compressed air from the first and second air blowing pipes, ensures the accurate weighing and smooth dispensing of solid seasonings, thus ensuring the consistency of the dish's flavor from the source.

[0070] 2. Efficient and uniform heating: After the ingredients and seasonings are put into the wok 2, the induction heating coil 24 quickly heats the pot body 21. The temperature sensor 25 on the inner or outer surface of the pot body 21 monitors the temperature in real time and feeds the data back to the control system to achieve precise closed-loop temperature control, ensuring that the temperature inside the pot is always at the optimal cooking state and preventing the ingredients from burning or being heated unevenly.

[0071] 3. Multi-dimensional and efficient stir-frying: While heating, the drive arm 3 swings to extend the stirring mechanism 4 into the wok 2. The core of the stirring mechanism 4 lies in its planetary reducer 42, which combines revolution and rotation for stirring. The revolution disk 43 carries the stirring seat 44 in revolution, while the rotation shaft 46, driven by the planetary gears of the planetary reducer 42, causes the rotating stirring spatula to rotate at high speed while revolutionizing. If two counter-rotating stirring spatulas and an additional revolution stirring spatula 411 are configured, an extremely complex and thorough stirring trajectory can be formed, ensuring that the ingredients in the wok are thoroughly stirred and mixed without any dead angles, greatly improving the uniformity of cooking and the taste.

[0072] 4. Intelligent cooking and unloading status switching: After cooking, the flipping mechanism drives the wok 2 to tilt forward from the cooking state, realizing the automatic flipping and unloading of the ingredients, eliminating the need for manual serving and further improving the level of automation.

[0073] Through the organic combination and synergistic work of the above components, this utility model solves many pain points of existing automatic cooking machines in terms of cooking uniformity, ingredient addition accuracy, heating efficiency and anti-clogging, and provides users with an efficient, intelligent, precise and convenient automated cooking solution, so it can be widely promoted and used.

[0074] In the description of this utility model, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," and "counterclockwise," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or component 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 utility model. The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated.

[0075] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed utility model.

Claims

1. An automatic cooking machine, characterized in that: It includes: Main unit (1): A wok (2) is installed on the main unit (1) via a flipping mechanism. The flipping mechanism drives the wok (2) to be vertically upward in a cooking state, or to tilt forward and flip the ingredients. Drive arm (3): The drive arm (3) is movably mounted on the host (1). A stirring mechanism (4) is installed on the top of the swing end of the drive arm (3). The stirring mechanism (4) extends into the wok (2) to stir the ingredients in the wok (2). The food feeding unit (5) includes a food rack (51) set on the side of the wok (2), on which several food boxes (52) are placed; it also includes a material turning robot (53) for picking up the food boxes (52) and feeding the food in the food boxes (52) into the wok (2); The seasoning feeding unit includes several liquid seasoning nozzles (6) and several solid seasoning dispensers (7) located behind the main unit (1) to add seasonings into the wok (2).

2. The automatic cooking machine according to claim 1, characterized in that: The flipping mechanism includes a first hinge seat (11) set on the top of the main unit (1), and one side of the wok (2) is hinged to the first hinge seat (11) via a hinge shaft (12); it also includes a flipping shaft (13) set on the main unit (1), one end of the flipping shaft (13) is fixedly connected to the other side of the wok (2), and the flipping power mechanism indirectly drives the flipping motion of the wok (2) by driving the flipping shaft (13) to rotate.

3. The automatic cooking machine according to claim 1, characterized in that: The wok (2) includes a pot body (21), the pot body (21) is covered by an outer cover (22), a heating chamber (23) is provided between the outer cover (22) and the pot body (21), and an induction heating coil (24) is installed in the heating chamber (23) to heat the pot body (21).

4. An automatic cooking machine according to claim 3, characterized in that: A temperature sensor (25) is provided on the inner or outer surface of the pot body (21).

5. An automatic cooking machine according to claim 1, characterized in that: The drive arm (3) is mounted on a tilting mount (31) located behind the main unit (1) via a rear swing hinge.

6. An automatic cooking machine according to claim 1, characterized in that: The stirring mechanism (4) includes a stirring motor (41) mounted on the top of the drive arm (3), the stirring motor (41) is connected to a planetary reducer (42), the planetary carrier of the planetary reducer (42) is connected to a rotating disk (43), and a stirring seat (44) is connected below the rotating disk (43); the planetary gear of the planetary reducer (42) is connected to a rotation shaft (46) through a universal joint (45), the rotation shaft (46) extends into the stirring seat (44) and is connected to a rotating stirring shovel (47), and drives the rotating stirring shovel (47) to rotate.

7. An automatic cooking machine according to claim 6, characterized in that: The self-rotating stirring shovel (47) is provided with two shovels. The self-rotating stirring shovel (47) is connected to the first driving gear (49) and the second driving gear (410) located in the stirring seat (44) through the shovel handle (48). The self-rotating shaft (46) is connected to the first driving gear (49) and drives it to rotate.

8. An automatic cooking machine according to claim 6, characterized in that: The rotating disk (43) is also connected to a rotating mixing shovel (411).

9. An automatic cooking machine according to claim 1, characterized in that: The solid seasoning dispenser (7) includes a dispensing seat (71), a dispensing channel (72) running through the upper and lower parts of the dispensing seat (71), a metering roller (73) is rotatably installed in the dispensing channel (72), a concave metering groove (74) is provided on the cylindrical surface of the metering roller (73), the metering roller (73) is driven to rotate by the dispensing motor (75), the metering groove (74) measures the seasoning from the upper end of the dispensing channel (72), and the metering roller (73) rotates at a certain angle so that the seasoning in the metering groove (74) is poured to the bottom of the dispensing channel (72).

10. An automatic cooking machine according to claim 9, characterized in that: The metering roller (73) has a first air blowing channel above it and is connected to a first air blowing pipe (76), and a second air blowing channel below it and is connected to a second air blowing pipe (77).

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