A fully automatic wok
By fixing the fume extraction pipe and exhaust pipe to the lid of the fully automatic wok, combined with the fan suction and sealing structure, the problem of incomplete fume emission is solved, achieving efficient fume treatment and zero emission, reducing environmental pollution and health risks.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- XIANZHIRAN (TIANJIN) BIOTECHNOLOGY CO LTD
- Filing Date
- 2025-06-26
- Publication Date
- 2026-07-31
AI Technical Summary
Existing fully automatic woks have poor smoke emission during cooking, which easily disperses, pollutes the kitchen environment, and is harmful to human health.
A fully automatic wok was designed, with a fume extraction pipe and a smoke exhaust pipe fixed on the lid. The fume is extracted by a fan, and the fume extraction pipe and the smoke exhaust pipe are automatically connected by the movement of the lid, reducing the path of the fume. The fume is treated by a combination of a sealing structure and a filter.
It achieves zero emissions of cooking fumes, improves the efficiency of fume extraction, and reduces environmental pollution and health risks.
Smart Images
Figure CN224572586U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of food machinery technology, and in particular to a fully automatic wok. Background Technology
[0002] Fully automatic woks utilize a planetary mixer to stir ingredients within the wok, eliminating the need for manual stirring and spatula use. This reduces the workload for operators and has led to their widespread use in kitchen equipment. However, fully automatic woks produce significant amounts of fumes containing harmful substances such as PM2.5 and volatile organic compounds (VOCs). These fumes not only pollute the kitchen environment but also pose a risk to the respiratory system with prolonged exposure. Currently, most fully automatic woks lack built-in fume extraction capabilities, relying instead on external fume extraction devices mounted above the wok. Due to the considerable distance between the device and the wok, the path for the fumes to reach the extraction device is too long, resulting in poor fume extraction and potential escape of the fumes. Utility Model Content
[0003] In order to solve the above-mentioned technical problems, or at least partially solve the above-mentioned technical problems, this application provides a fully automatic wok.
[0004] This application provides a fully automatic wok, including:
[0005] Pot body;
[0006] A lid, which is used to fit with the opening of the pot body and can be close to or away from the pot body;
[0007] An oil fume treatment assembly includes an oil fume pipe, an exhaust pipe, and a fan. The oil fume pipe is fixed to the pot lid, and one end of the oil fume pipe is connected to the smoke outlet on the pot lid. The other end of the oil fume pipe extends outward from the pot lid and is used to connect with one end of the exhaust pipe. The other end of the exhaust pipe is connected to the fan, which is used to draw oil fumes from the pot body.
[0008] When the lid is fastened to the top of the pot body, the lid and the pot body cooperate to form a sealed space, and the oil fume pipe is connected to the exhaust pipe; when the lid is separated from the pot body, the pot opening of the pot body remains open, and the oil fume pipe is separated from the exhaust pipe.
[0009] In one embodiment, the fume extraction pipe is fixed to the pot lid by welding, and the diameter of the end of the fume extraction pipe used to connect to the pot lid is larger than the diameter of the smoke outlet.
[0010] In one embodiment, a sealing gasket is also included, which is disposed at the connection between the exhaust pipe and the fume duct.
[0011] In one embodiment, the fume extraction pipe includes a horizontal section, a first curved section, and a second curved section. Both the first curved section and the second curved section are curved toward the pot body along the length of the fume extraction pipe. The first curved section is connected to the smoke outlet, and the end of the second curved section away from the horizontal section is used to connect with the exhaust pipe.
[0012] In one embodiment, the fully automatic wok further includes a moving component, the moving component comprising:
[0013] A swing arm, which is connected to the pot lid, is used to move the pot lid in a first direction so that the pot lid moves closer to or away from the pot body;
[0014] A power component, which is connected to the swing arm, is used to drive the swing arm to swing up and down.
[0015] In one embodiment, the exhaust pipe is disposed along the first direction at one end, which is opposite to the oil fume pipe, and is located on the movement path of the oil fume pipe; the end of the oil fume pipe away from the pot lid is disposed along the first direction.
[0016] In one embodiment, the fully automatic wok further includes a support, the wok body is mounted on the support, and the end of the swing arm away from the wok lid is hinged to the support.
[0017] In one embodiment, the fully automatic wok further includes a stir-frying component, the stir-frying component comprising:
[0018] A rotary drive is mounted on the surface of the lid facing the pot body, and the output shaft of the rotary drive points towards the pot body;
[0019] The mounting bracket is connected to the conveyor shaft of the rotary drive component;
[0020] Multiple stirring components are mounted on the mounting bracket for stirring the ingredients inside the pot.
[0021] In one embodiment, the pot body has an outwardly extending feed channel and a discharge channel at the edge of the pot opening, and both the feed channel and the discharge channel are connected to the interior of the pot body.
[0022] In one embodiment, the pot body has a first sealing ring around its outer edge at the pot opening, and the pot lid has a second sealing ring around its outer edge at the end for fastening with the pot body. After the pot lid and the pot body are fastened together, the first sealing ring and the second sealing ring are fitted together to maintain a seal between the pot lid and the pot body.
[0023] The technical solutions provided in this application have the following advantages compared with the prior art:
[0024] During cooking, oil fumes are continuously generated inside the pot. The lid prevents these fumes from escaping, but the fan draws them into the exhaust pipe via a fixed vent pipe on the lid. From there, the fumes are filtered by a filter, effectively treating them without releasing them outside the pot – achieving zero emissions. Furthermore, the vent pipe is fixed to the lid and moves with it. Compared to a top-mounted fume extractor, this allows the vent pipe to be closer to the pot, reducing the fume extraction path and resulting in more efficient fume extraction. Attached Figure Description
[0025] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with the present invention and, together with the description, serve to explain the principles of the present invention.
[0026] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0027] In the attached image:
[0028] Figure 1 This is a schematic diagram of the structure of a fully automatic wok in a sealed state according to this application;
[0029] Figure 2 This is a schematic diagram of the structure of a fully automatic wok with the pot body in the open state according to this application;
[0030] Figure 3 This is a structural schematic diagram of a fully automatic wok from another perspective according to this application;
[0031] Figure 4 This is a schematic diagram of the structure of the fume extraction pipe in a fully automatic wok according to this application.
[0032] Icon labels:
[0033] 10. Pot body; 10a. Feeding channel; 10b. Discharge channel; 20. Pot lid; 30. Fume treatment component; 31. Fume pipe; 31a. Horizontal section; 31b. First curved section; 31c. Second curved section; 32. Exhaust pipe; 40. Moving component; 41. Swing arm; 50. Support; 60. Control panel; 70. Connecting arm; 80. Stirring component; 81. Rotary drive component; 82. Mounting bracket; 83. Stirring component; X, First direction. Detailed Implementation
[0034] To provide a clearer understanding of the technical features, objectives, and effects of this utility model, the specific embodiments of this utility model are now described in detail with reference to the accompanying drawings. In the following description, it should be understood that the orientations or positional relationships indicated by terms such as "front," "rear," "upper," "lower," "left," "right," "longitudinal," "horizontal," "vertical," "horizontal," "top," "bottom," "inner," "outer," "head," and "tail" are based on the orientations or positional relationships shown in the accompanying drawings, and are constructed and operated in a specific orientation. They are only for the convenience of describing this technical solution and do not indicate that the device or component referred to must have a specific orientation; therefore, they should not be construed as limitations on this utility model.
[0035] It should also be noted that, unless otherwise explicitly specified and limited, terms such as "installation," "connection," "joining," "fixing," and "setting" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; 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; they can refer to the internal communication of two components or the interaction between two components. When an component is referred to as being "on" or "below" another component, the component can be located "directly" or "indirectly" on the other component, or there may be one or more intermediary components. The terms "first," "second," "third," etc., are only for the convenience of describing this technical solution and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Therefore, features defined with "first," "second," "third," etc., may explicitly or implicitly include one or more of that feature. For those skilled in the art, the specific meaning of the above terms in this utility model can be understood according to the specific circumstances.
[0036] In the following description, specific details such as particular system structures and techniques are set forth for illustrative purposes and not for limitation, in order to provide a thorough understanding of the embodiments of the present invention. However, those skilled in the art will understand that the present invention can be implemented in other embodiments without these specific details. In other instances, detailed descriptions of well-known systems, apparatuses, circuits, and methods are omitted so as not to obscure the description of the present invention with unnecessary detail.
[0037] Please refer to Figures 1 to 3 This application provides a fully automatic wok, which includes a wok body 10, a lid 20, and an oil fume treatment component 30. The wok body 10 has a chamber for holding food and a rim at the top. The lid 20 is used to engage with the rim of the wok body 10 and can move closer to or further away from the wok body 10. This allows for automatic locking of the lid 20 to the wok body 10 and automatic detachment of the lid 20 from the wok body 10, facilitating subsequent discharge and cleaning of the wok body 10. It should be noted that the power source driving the lid 20 can be a power structure commonly used in food machinery for driving lid 20 movement, or it can be the moving component 40 described in the following embodiments; there is no limitation on this. Furthermore, in order to cook the food placed in the chamber, heat needs to be continuously transferred to the wok body 10 to heat and cook the food. In this regard, the fully automatic wok also includes a heating device that generates heat to heat the wok body 10. The specific structure of the heating device and how it heats the wok body 10 are common knowledge to those skilled in the art and will not be described in detail here.
[0038] Furthermore, the fume treatment assembly 30 includes a fume duct 31, an exhaust duct 32, and a fan (not shown). The fume duct 31 is fixed to the pot lid 20, with one end connected to the smoke outlet on the pot lid 20. The other end of the fume duct 31 extends outward from the pot lid 20 and is used to connect with one end of the exhaust duct 32. The other end of the exhaust duct 32 is connected to the fan, which is used to extract fumes from the pot body 10. When the pot lid 20 is fastened to the top of the pot body 10, the pot lid 20 and the pot body 10 cooperate to form a sealed space, and the fume duct 31 and the exhaust duct 32 are connected. When the pot lid 20 is separated from the pot body, the pot opening of the pot body 10 remains open, and the fume duct 31 and the exhaust duct 32 are separated. In other words, when the ingredients are placed in the pot body 10 and cooking begins, the lid 20 is first brought close to the pot body 10 and fastened to form a sealed space, thus isolating the oil fumes generated during cooking. The fume duct 31, fixed on the lid 20, moves with the lid 20, connecting with the exhaust pipe 32. Then, a fan is used to extract the oil fumes between the pot body 10 and the lid 20 through the fume duct 31 and the exhaust pipe 32. After cooking is completed, the lid 20 is moved away from the pot body 10 and separated, keeping the pot opening open and allowing the ingredients inside the pot body 10 to be discharged.
[0039] For example, in order to ensure the automatic connection between the fume duct 31 and the exhaust duct 32, the exhaust duct 32 needs to be placed on the moving path of the fume duct 31 so that when the fume duct 31 moves with the lid 20 and approaches the pot body 10, the end of the fume duct 31 extending from the outer periphery of the lid 20 can automatically connect with the exhaust duct 32 without manual operation, ensuring that the automatic connection between the fume duct 31 and the exhaust duct 32 can be achieved at the same time that the lid 20 closes to the pot body 10.
[0040] In this fully automatic wok embodiment, during the cooking process, oil fumes are continuously generated inside the wok body 10. Because the lid 20 covers the wok body 10, the oil fumes cannot escape. Under the action of the fan, the oil fumes inside the wok body 10 are drawn into the exhaust pipe 32 through the oil fume pipe 31 fixed to the lid 20, and then filtered by the oil fume filter. This effectively treats the cooking fumes without releasing them outside the wok body 10, achieving zero emissions. Furthermore, the oil fume pipe 31 is fixed to the lid 20 and can move with the lid 20. Compared to placing the fume extraction device above the wok body 10, this allows the oil fume pipe 31 to be closer to the wok body 10, reducing the extraction path and resulting in more efficient oil fume extraction.
[0041] In one embodiment, the fume extraction pipe 31 is fixed to the pot lid 20 by welding, and the diameter of the end of the fume extraction pipe 31 used to connect to the pot lid 20 is larger than the diameter of the smoke outlet. That is, by using welding to connect the fume extraction pipe 31 to the pot lid 20, the risk of the fume extraction pipe 31 falling off due to a loose connection during the movement of the pot lid 20 can be effectively prevented. Furthermore, setting the diameter of the end of the fume extraction pipe 31 used to connect to the pot lid 20 to be larger than the diameter of the smoke outlet ensures that after the fume extraction pipe 31 is connected to the pot lid 20, it can completely cover the smoke outlet, which helps to speed up the extraction of fumes from the pot body 10.
[0042] Since the fume extraction pipe 31 moves along with the pot lid 20, it automatically connects with the exhaust pipe 32. Although this achieves the connection between the fume extraction pipe 31 and the exhaust pipe 32, a gap remains at the connection point, allowing some fumes to escape and pollute the kitchen environment. Therefore, in one embodiment, a sealing gasket is included. This gasket is placed at the connection point between the exhaust pipe 32 and the fume extraction pipe 31 to improve the airtightness of the connection and prevent fumes from escaping.
[0043] Please refer to Figure 4In one embodiment, the fume extraction pipe 31 includes a horizontal section 31a, a first curved section 31b, and a second curved section 31c. Both the first curved section 31b and the second curved section 31c bend towards the pot body 10 along the length of the fume extraction pipe 31. The first curved section 31b is connected to the smoke outlet, and the end of the second curved section 31c away from the horizontal section 31a is used to connect with the exhaust pipe 32. That is, dividing the fume extraction pipe 31 into a horizontal section 31a, a first curved section 31b, and a second curved section 31c, with the first curved section 31b connected to the smoke outlet and the second curved section 31c abutting against the exhaust pipe 32, allows the fumes to flow with a gradually changing arc, reducing the collision and friction between the airflow and the pipe wall, thereby reducing the exhaust resistance.
[0044] In one embodiment, the fully automatic wok further includes a moving component 40, which includes a swing arm 41 and a power component (not shown). The swing arm 41 is connected to the lid 20 and is used to move the lid 20 in a first direction X, so that the lid 20 moves closer to or away from the pot body 10. The power component is connected to the swing arm 41 and is used to drive the swing arm 41 to swing up and down. That is, by driving the swing arm 41 to swing up and down through the power component, the lid 20 connected to the swing arm 41 is driven to swing up and down, thereby controlling the lid 20 to close or open the pot body 10 without manual operation, which helps to reduce labor intensity. In practical applications, the power component can be a hydraulic device or a power component in the prior art that can drive the swing arm 41 to swing, and there is no limitation on this.
[0045] In one embodiment, the end of the exhaust pipe 32 that is connected to the oil fume pipe 31 is arranged along the first direction X and is located on the movement path of the oil fume pipe 31. The end of the oil fume pipe 31 that is away from the pot lid 20 is also arranged along the first direction X. That is, when the pot lid 20 is moved closer to the pot body 10 by the swing of the swing arm 41, the oil fume pipe 31 moves with the pot lid 20, so that the end of the oil fume pipe 31 away from the pot lid 20 is pressed and connected with the end of the exhaust pipe 32 in the first direction X, without the need for manual assistance.
[0046] In one embodiment, the fully automatic wok further includes a support 50, with the wok body 10 mounted on the support 50. The end of the swing arm 41 furthest from the lid 20 is hinged to the support 50. This ensures the stability of the wok body 10 and prevents shaking during cooking.
[0047] In one embodiment, the fully automatic wok also includes a control panel 60, which is mounted on the outside of the bracket 50 via a connecting arm 70 and is used to control the power unit. That is, during operation, the control buttons on the control panel 60 can be used to control the start and stop of the power unit, thereby controlling the lid 20 to close or open the pot body 10. Furthermore, the control panel 60 has an alarm indicator light and an emergency stop button, so that in case of an emergency, the alarm indicator light can trigger an alarm signal to notify the operator to press the emergency stop button to stop the fully automatic wok.
[0048] In practical applications, because the center of the pot 10 has a higher temperature and the edge has a lower temperature, if the food is concentrated at the bottom of the pot, it will quickly caramelize due to the high temperature. Therefore, it is necessary to constantly stir-fry the food so that it is heated alternately in the high-temperature and low-temperature zones to ensure that the food is cooked evenly inside and out. Therefore, in one embodiment, please refer to... Figure 3 The fully automatic wok also includes a stir-frying assembly 80, which includes a rotary drive 81, a mounting bracket 82, and multiple stirring components 83. The rotary drive 81 is mounted on the surface of the lid 20 facing the pot body 10, and its output shaft points towards the pot body 10. The rotary drive 81 is electrically connected to the control panel 60. The mounting bracket 82 is connected to the conveyor shaft of the rotary drive 81. The stirring components 83 are mounted on the mounting bracket 82 and are used to stir-fry the food inside the pot body 10. In other words, after the lid 20 is fastened onto the pot body 10, the stirring components 83 extend into the pot body 10 and drive the mounting bracket 82 to rotate under the action of the rotary drive 81, thereby controlling the rotation of the stirring components 83 and achieving the stir-frying of the food.
[0049] In one embodiment, the edge of the pot body 10 is connected to an inlet channel 10a and an outlet channel 10b, both of which are connected to the interior of the pot body 10. This allows food to be pushed into the pot body 10 through the inlet channel 10a, and after cooking, discharged through the outlet channel 10b. Furthermore, it should be noted that when the lid 20 is fastened to the pot body 10, the outer edge of the lid 20 blocks the inlet channel 10a and the outlet channel 10b, preventing them from communicating with the interior of the pot body 10. This ensures that cooking fumes generated during cooking will not escape from either the inlet channel 10a or the outlet channel 10b.
[0050] After the lid 20 is fastened onto the pot body 10, a gap may exist at the connection between the lid 20 and the pot body 10. This gap could allow gas generated inside the pot body 10 to escape directly into the atmosphere, thus polluting the kitchen environment. To address this, in one embodiment, a first sealing ring is provided around the rim of the pot body 10 along its outer edge, and a second sealing ring is provided along the outer edge of the end of the lid 20 that engages with the pot body 10. After the lid 20 and pot body 10 are fastened together, the first and second sealing rings fit together to maintain a seal between them. In other words, after the lid 20 and pot body 10 are fastened together, the first and second sealing rings fit tightly together, sealing the gap at the connection between the lid 20 and pot body 10, thereby improving airtightness and preventing gas inside the pot body 10 from escaping directly into the atmosphere.
[0051] It is understood that the above embodiments only illustrate preferred embodiments of the present utility model, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the present utility model patent. It should be noted that for those skilled in the art, the above technical features can be freely combined, and several modifications and improvements can be made without departing from the concept of the present utility model, all of which fall within the protection scope of the present utility model. Therefore, all equivalent transformations and modifications made within the scope of the claims of the present utility model should fall within the coverage of the claims of the present utility model.
Claims
1. A fully automatic frying pan characterized in that, include: Pot body; A lid, which is used to fit with the opening of the pot body and can be close to or away from the pot body; An oil fume treatment assembly includes an oil fume pipe, an exhaust pipe, and a fan. The oil fume pipe is fixed to the pot lid, and one end of the oil fume pipe is connected to the smoke outlet on the pot lid. The other end of the oil fume pipe extends outward from the pot lid and is used to connect with one end of the exhaust pipe. The other end of the exhaust pipe is connected to the fan, which is used to draw oil fumes from the pot body. When the lid is fastened to the top of the pot body, the lid and the pot body cooperate to form a sealed space, and the oil fume pipe is connected to the exhaust pipe; when the lid is separated from the pot body, the pot opening of the pot body remains open, and the oil fume pipe is separated from the exhaust pipe.
2. The fully automatic frying pan according to claim 1, characterized in that, The fume extraction pipe is fixed to the pot lid by welding, and the diameter of the end of the fume extraction pipe that is connected to the pot lid is larger than the diameter of the smoke outlet.
3. The fully automatic frying pan according to claim 1, characterized in that, It also includes a sealing gasket, which is disposed at the connection between the exhaust pipe and the fume pipe.
4. The fully automatic frying pan according to claim 1, characterized in that, The fume extraction pipe includes a horizontal section, a first curved section, and a second curved section. Both the first curved section and the second curved section are curved towards the pot body along the length of the fume extraction pipe. The first curved section is connected to the smoke outlet, and the end of the second curved section away from the horizontal section is used to connect with the exhaust pipe.
5. The fully automatic frying pan according to claim 1, characterized in that, The fully automatic wok also includes a moving component, which includes: A swing arm, which is connected to the pot lid, is used to move the pot lid in a first direction so that the pot lid moves closer to or away from the pot body; A power component, which is connected to the swing arm, is used to drive the swing arm to swing up and down.
6. The fully automatic frying pan according to claim 5, characterized in that, The exhaust pipe is positioned along the first direction at one end, which is connected to the fume hood, and is located on the movement path of the fume hood. The end of the fume hood away from the pot lid is positioned along the first direction.
7. The fully automatic frying pan according to claim 5, characterized in that, The fully automatic wok also includes a support frame, the wok body is mounted on the support frame, and the end of the swing arm away from the wok lid is hinged to the support frame.
8. The fully automatic frying pan according to claim 7, characterized in that, The fully automatic wok also includes a stir-frying component, which includes: A rotary drive is mounted on the surface of the lid facing the pot body, and the output shaft of the rotary drive points towards the pot body; The mounting bracket is connected to the conveyor shaft of the rotary drive component; Multiple stirring components are mounted on the mounting bracket for stirring the ingredients inside the pot.
9. The fully automatic frying pan according to claim 1, characterized in that, The pot body has a feeding channel and a discharging channel extending outward from the edge of the pot opening, and both the feeding channel and the discharging channel are connected to the interior of the pot body.
10. The fully automatic frying pan according to claim 1, characterized in that, The pot body has a first sealing ring around its outer edge at the rim, and the lid has a second sealing ring around its outer edge at the end for fastening with the pot body. After the lid and the pot body are fastened together, the first sealing ring and the second sealing ring are fitted together to maintain a seal between the lid and the pot body.