Automatic stir-fryer
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Solution Overview
Problem
Current automatic stir-fryers have complex structures, are difficult to assemble, and costly, with non-uniform heating of foodstuffs due to lack of rotatable and rollable designs, leading to defects in cooking quality and operational inefficiency.
Innovation Solution
An automatic stir-fryer with a machine stand, pivotable base, high-frequency induction heating unit, tilting unit, receiving tank, cleaning unit, drying unit, and control unit, featuring a rotary shaft, actuators, sensors, and temperature transceiver for controlled and uniform heating, easy assembly, and cost reduction through simplified components.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Extent of automation
If a complex automatic stir-frying machine with multiple devices (foodstuff input device, deep frying equipment, stove device, cookware movement device, dish output power device, cleaning device, stir-frying device) and control circuit layout (PLC, micro switches, photoelectric switches) is used to achieve automatic stir-frying operation, then the automation level is improved, but the device complexity increases and manufacturing cost expands
Solution Approach 1:
The patent combines multiple functions (stir-frying, heating, rotating, dishing up, washing, and drying) into a single integrated machine frame structure. The cookware is designed as a self-contained unit with integrated heating element, stirring mechanism, and rotation capability, eliminating the need for separate devices for each function. This merging approach achieves automatic operation while reducing overall system complexity.
Solution Approach 2:
The cookware serves multiple functions simultaneously: it acts as a container for foodstuffs, a heating chamber with integrated stove, a rotating drum for uniform cooking, a stir-frying vessel with built-in stirring mechanism, and a self-cleaning container. The machine frame provides both structural support and houses all control systems. This multi-functionality reduces the number of separate components needed.
2Manufacturing precision
If the stir-frying device lacks rotatable and rollable design, then the structure is simplified, but the foodstuffs fail to be uniformly heated resulting in cooking quality defects
Solution Approach 1:
The cookware is designed with dynamic rotation capability around a vertical axis, allowing it to rotate during the stir-frying process. This rotation ensures that foodstuffs are uniformly exposed to heat from the stove and subjected to consistent stirring action, eliminating cold spots and ensuring even cooking. The dynamic movement transforms a static heating process into an active, uniform cooking process.
3Productivity
If the receiving tank is not capable of being drew out from and stored in the machine stand automatically, then the structure is simplified, but the operational efficiency is reduced
Solution Approach 1:
The receiving tank is pre-positioned within the machine frame and equipped with automatic draw-out and storage capability. Before cooking operations begin, the tank is ready in place to receive cooked foodstuffs. After use, it automatically returns to its storage position. This preliminary positioning and automatic movement streamline operations, improving productivity without requiring complex manual handling mechanisms.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables continuous production operations with uniform heating of foodstuffs, easy operation, and cost-effective assembly, ensuring high-quality cooked food through automatic stir-frying, tilting, cleaning, and drying processes.
Implementation Method 1
a high-frequency induction heating unit correspondingly disposed on the base and covering the stir-frying rotary tank
Data Source
AI summary
Disclosed is an automatic stir-fryer comprising: a machine stand; a base pivotably provided on the machine stand; a rotary shaft providing rotary power and connected to a stir-frying rotary tank containing foodstuffs; a high-frequency induction heating unit coaxially covering the stir-frying rotary tank; a tilting unit pivotably disposed on the base; a receiving tank provided on the machine stand for receiving the cooked foodstuffs and controlled by an automatic push rod to move forward and backward; a cleaning unit assembled on the machine stand and corresponding to the stir-frying rotary tank after tilting by the tilting unit for water cleaning the stir-frying rotary tank; a control unit vertically disposed on the machine stand and provided with an control panel for controlling the operating time of the automatic stir-fryer and the temperature of the high-frequency induction heating unit.