COOKING METHOD

Abstract

The present invention provides a cooking method, comprising the following steps: (1) feeding cooking ingredients into a barrel-shaped pot body; (2) controlling the pot body to rotate at a first rotating speed which is lower than a critical rotating speed and which enables cooking ingredients to, driven by the pot body, rotatingly ascend and then fall down; wherein the cooking ingredients are controlled to rotate, along with the pot body (3) controlling the pot body to rotate at a second rotating speed which is greater than or equal to a critical rotating speed, enabling cooking ingredients to attach to the pot body and rotate along with the pot body and then fall down.

The cooking method of the present invention not only achieves rapid and uniform heating of cooking ingredients, but also effectively improves cooking productivity.

Claims

1. A cooking method, comprising the following steps: (1) feeding cooking ingredients into a barrel-shaped pot body; (2) controlling the pot body to rotate at a first rotating speed which is lower than a critical rotating speed and which enables cooking ingredients to, driven by the pot body, rotatingly ascend and then fall down; wherein the cooking ingredients are controlled to rotate along with the pot body for substantially 90 degrees to 180 degrees, preferably 135 degrees to 180 degrees and then fall down; wherein the critical rotating speed is the lowest rotating speed which enables the cooking ingredients to be attached onto the inner surface of the pot body to conduct circular motion along with the pot body.

2. The cooking method according to claim 1, wherein the cooking method further comprises step (3), in which the pot body is controlled to rotate at a second rotating speed which is greater than or equal to the critical rotating speed, enabling cooking ingredients to be attached onto the inner surface of the pot body and rotate along with the pot body.

3. The cooking method according to claim 1, wherein in step (1), the pot body is controlled to rotate around the axis of rotation of the pot body at a third rotating speed which is lower than the critical rotating speed.

4. The cooking method according to claim 1, wherein the distribution of the cooking ingredients in the axial direction of the pot body is adjusted by adjusting the inclination angle between the rotating axis of the pot body and the horizontal plane.

5. The cooking method according to claim 4, wherein in step (1), the inclination angle between the rotating axis of the pot body and the horizontal plane is controlled to be greater than 0 degree and smaller than 20 degrees, and the pot body is inclined with the pot opening facing upward; and/or in step (2),the inclination angle between the rotating axis of the pot body and the horizontal plane is controlled to be greater than 0 degree and smaller than 20 degrees, and the pot body is inclined with the pot opening facing upward.

6. The cooking method according to claim 2, wherein in step (3), the rotating axis of the pot body is controlled in step (3) to be substantially horizontal.

7. The cooking method according to claim 2, wherein in any of steps (1) to (3), a direct heating device is used for directly heating up cooking ingredients and/or an indirect heating device is used for heating up the pot body from the exterior of the pot body.

8. The cooking method according to claim 7, wherein the direct heating device is a gaseous medium heater which injects a gaseous heating medium into the pot body for directly heating up cooking ingredients; wherein a semi-sealing device for blocking the gaseous heating medium from leaking from the interior of the pot body is arranged at the pot opening of the pot body, so that the pressure in the pot body is greater than the pressure of the external environment at least for a period of time in the cooking process.

9. The cooking method according to claim 1, wherein the distribution of the cooking ingredients in the circumferential direction of the pot body are controlled by adjusting the first rotating speed in step (2).

10. The cooking method according to claim 9, wherein in step (2), the first rotating speed is 0.6 to 0.95 times, preferably 0.7 to 0.95 times, more preferably 0.8 to 0.95 times of the critical rotating speed.

11. The cooking method according to claim 1, wherein step (3) may comprise the following sub-steps: a) controlling the pot body to rotate at a rotating speed greater than or equal to 1.0 times but less than 1.3 times of the critical rotating speed; b) controlling the pot body to rotate at the rotating speed greater than or equal to 1.3 times but less than 2.0 times of the critical rotating speed

12. The cooking method according to claim 1, wherein a force applying mechanism is arranged inside the pot body for driving cooking ingredients to rotate along with the pot body, the force applying mechanism comprising force applying pieces which are matched with the inner wall of the pot body.

13. The cooking method according to claim 12, wherein the force applying mechanism is rotatable relative to the pot body, and the force applying pieces continuously or intermittently extend between the two longitudinal ends of the pot body; wherein preferably 2-9 force applying pieces are provided, the 2-9 force applying pieces being arrayed annularly in the pot body.

14. The cooking method according to claim 13, wherein, during partial or the entire period of step (3), the force applying mechanism and the pot body are controlled to rotate relative to each other.

Description

DESCRIPTION TO THE DRAWINGS

[0052] FIG. 1 is a diagram showing the overall structure of a cooking system according to Embodiment 1 of the present invention, wherein the pot cover is open;

[0053] FIG. 2 is a diagram showing the overall structure of the cooking system in Embodiment 1 of the present invention in a first mode;

[0054] FIG. 3 is a diagram showing the overall structure of the cooking system in Embodiment 1 in a second mode according to the present invention;

[0055] FIG. 4 shows the cooking system according to Embodiment 1 of the present invention in which the cooking system is in a first mode, illustrating the distribution of cooking ingredients in the pot body and the moving tracks of cooking ingredients in the pot body;

[0056] FIG. 5 shows the cooking system according to Embodiment 1 of the present invention in which the cooking system is in a second mode, illustrating the distribution of cooking ingredients in the pot body and the moving tracks of cooking ingredients in the pot body;

[0057] FIG. 6 is a perspective view of a pot body and a pot body support in Embodiment 2 of the cooking system according to the present invention;

[0058] FIG. 7 is a three-dimensional cross-sectional view of a pot body in Embodiment 2 of the cooking system in the longitudinal direction of the pot body;

[0059] FIG. 8 is a three-dimensional sectional view of a pot body in a Embodiment 3 of the cooking system in the longitudinal direction of pot body;

[0060] FIG. 9 is a three-dimensional sectional view of the pot body in Embodiment 4 of the cooking system in the longitudinal direction of the pot body;

[0061] FIG. 10 is a three-dimensional sectional view of a pot body part in Embodiment 5 of the cooking system in the longitudinal direction of the pot body;

[0062] FIG. 11 is a three-dimensional cross-sectional view of the pot body in the longitudinal direction of the pot body according to embodiment 6 of the present invention;

[0063] FIG. 12 is a schematic diagram showing distribution and moving tracks of cooking ingredients in a pot body when the cooking equipment of the art is in a work mode.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

Embodiment 1

[0064] As shown in FIGS. 1-2, cooking system 1 according to the embodiment comprises an arithmetic processor, an instruction input device and a control device (not shown), a main body support 10, and a pot body support 20 rotatably arranged on the main body support 10, a pot body 30 which is rotatably arranged on the pot body support 20, an angle adjusting device 40 which is arranged on the main body support 20, a rotation driving device 50 which is arranged on the pot body support 20, and a pot cover 60 which is arranged on the pot body support 20 and can be opened and closed, a hot air heating device 70 which is arranged on the pot cover 60, a gas burner 80 which is arranged below the pot body 30 for heating up the pot body 30, and a dish discharging device 90 for unloading the cooked dishes.

[0065] The pot body 30 is barrel-shaped with the inner circumference of its cross section being circular, and the main body of the pot body is provided with an approximately equal inner diameter, and a pot opening is formed in the front end portion of the pot body, and the rear end portion is provided with a pot body rotating shaft (not shown) which extends in the rotating axis of the rear end portion and is hollow. Six blades 31 distributed in an annular array are rotatably arranged inside the pot body 30, the blades 31 being fixedly connected with a rotating shaft 33 through a connecting arm 32. The rotating shaft 33, being oppositely arranged with the rotating shaft of the pot body, penetrates through the rotating shaft of the pot body and is driven to rotate by a driving device(not shown). The blades 31 are closely adjacent to the inner wall of the pot body 30, and extends continuously between the two longitudinal ends of the pot body 30 in the direction of the rotational axis of the pot body 30. The connecting arm 32 is closely adjacent to the rear end surface of the pot body, and are integrally formed with the blades 31, and are detachably fixed on the rotating shaft 33 through screws.

[0066] An angle adjusting device 40 comprises a motor 41 and a gear transmission mechanism 42. The gear transmission mechanism 42 is fixedly connected with the pot body support 20. The motor 41 drives the pot body support 20 to deflect in the vertical plane through the gear transmission mechanism 42,further driving the pot body 30 to deflect in the vertical plane, so as to adjust the inclination angle of the rotating axis of the pot body 30. A rotating driving device 50 comprises a motor 51 and a gear transmission mechanism 52, and the gear transmission mechanism 52 is connected with the pot body rotating shaft. The motor 51 drives the pot body 30 to rotate around the rotating axis of the pot body 30 through the gear transmission mechanism 52.

[0067] The pot cover 60 is used for covering the pot opening of the pot body 30 in the cooking process. When the pot cover 60 is closed, a proper gap is formed between the pot cover 60 and the pot body 30, so that the pot body 30 does not interfere with the pot cover 60 in its rotating process while the pot body 30 remains relatively sealed. The pot cover 60 is provided with a feeding funnel 62 capable of being opened and closed. The feeding funnel 62 is provided with a gate 621, when the gate 621 is opened or closed, the feeding funnel 62 is correspondingly opened or closed. The bottom of the feeding funnel 62 has a downward inclined material guiding slot 622,which guide cooking ingredients in the feeding funnel 62 to enter the interior of the pot body 30.

[0068] The pot cover 60 is further provided with a gas inlet 61 which is located at a position close to the bottom of the pot cover 60. The gas inlet 61 is connected to an air supply duct (not shown) of the hot air heating device 70, and hot air generated by the hot air heating device 70 is ejected into the pot body 30 from the gas inlet 61 to directly heat up the cooking ingredients. Pushed by the hot air, water vapor and oil smoke inside the pot body 30 are able to overflow from the gap between the pot cover 60 and the pot body 30.

[0069] The hot air heating device 70 comprises a control device (not shown)for controlling the volume, pressure and/or speed of the hot air, and a hot air temperature adjusting device (not shown). A temperature and humidity sensor (not shown) is arranged on the pot cover 60 on the side adjacent to the pot body 30, and is used for measuring the temperature and the humidity inside the pot body 30. The cooking system compares the measured humidity with the humidity value set by the cooking program and/or and compares the measured temperature with the temperature value set by the cooking program, and based on the compared results, volume, pressure and/or speed of the hot air heating device are controlled or adjusted.

[0070] The working process of the cooking system 1 in this embodiment is described hereafter in combination with a preferred cooking process.

[0071] Firstly, the cooking program is executed, and an angle control instruction is outputted to the angle adjusting device 40 according to the cooking program, so as to adjust the inclination angle between the rotating axis of the pot body 30 and the horizontal plane to be about 5 degrees, and to adjust the pot body 30 to be inclined with its pot opening facing upward, as shown in FIG. 3. In addition, a rotation speed control command is outputted to the rotation driving device 50 according to the cooking program, for controlling the pot body 30 to rotate at about 0.5 times of the critical rotating speed.

[0072] Meanwhile, the user, based on the feeding instruction sent by the system, opens the gate 621 of the feeding funnel 62, puts cooking ingredients into the pot body 30, and then closes the gate 621 after completing the feeding. Since the pot body 30 is upwardly inclined, after the feeding is finished,more cooking ingredients will be distributed around the part far away from the pot opening of the pot body 30.

[0073] After the feeding is completed, the angle adjusting device 40 adjusts the rotating axis of the pot body 30 to be substantially horizontal,as shown in FIG. 2. While the inclination angle of the pot body 30 is adjusted, a rotation driving device 50 lifts the rotation speed of the pot body 30 to about 1.2 times of the critical rotation speed, and enables the blades 31 and the pot body 30 to rotate synchronously.

[0074] The angle adjusting device 40 adjusts the axis of rotation of the pot body 30 to be substantially horizontal. While the rotating speed of the pot body 30 is being lifted, the cooking ingredients gradually move towards the pot opening with the decrease of the inclination angle of the pot body 30, and become uniformly distributed in the axial direction of the pot body 30. Then, under the combined action of the supporting force applied by the blades 31 and the centrifugal force, the cooking ingredients are attached to the inner wall of the pot body 30, and synchronously rotate along with the pot body 30. In this way, the cooking ingredients have relatively uniform distribution in the axial direction and the circumferential direction of the pot body 30, and almost all of them are attached to the entire inner wall of the pot body 30 to form a cooking ingredients layer, fully utilizing heating areas of the pot body, as shown in FIG. 4. It is thus seen that cooking ingredients are attached to the inner wall of the pot body 30 step by step: the inclination angle of the rotating axis of the pot body 30 and the rotating speed of the pot body 30 are adjusted, so that at first the cooking ingredients are uniformly distributed in the axial direction of the pot body 30 and then are uniformly distributed in the circumferential direction of the pot body 30.

[0075] Thereafter, the rotation speed of the pot body 30 is further increased to about 1.7 times of the critical rotation speed; meanwhile, the cooking ingredients are subject to distributed heating and are rapidly and uniformly heated.

[0076] After the cooking ingredients rotate synchronously with the pot body 30 for a preset length of time, the angle adjusting device 40 again adjusts the inclination angle between the rotating axis of the pot body 30 and the horizontal plane to be about 5 degrees, and the pot body 30 is inclined with the pot opening facing upward, as shown in FIG. 3; while the inclination angle of the pot body 30 is being adjusted, a rotating driving device 50 is used for adjusting the rotating speed of the pot body 30 to be about 0.8 times of the critical rotating speed, as shown in FIG. 5. Along with the pot body, the cooking ingredients rotatingly rise to 90 degrees to 180 degrees and then fall down, and the fell cooking ingredients can be driven by the pot body 30 to rotate and ascend again, so that the cooking ingredients are continuously stir-fried. In this process, blades 31 and the pot body 30 are controlled to rotate intermittently relative to each other, thereby further improving the stir-flying effect and removing cooking ingredients possibly adhered to the pot body 30.

[0077] In the above steps, cooking ingredients are heated by enabling the hot air heating device 70 to cooperate with the gas burner 80. Meanwhile, based on the result of comparison between the measured humidity and the humidity value set by the cooking program and/or the result of comparison between the measured temperature and the temperature set by the cooking program, the volume, pressure and/or speed of the hot air supplied by the hot air heating device are controlled or adjusted;

[0078] After the above steps are repeated for a preset amount of times and the dishes are cooked, the pot body 30 is controlled to stop rotating. The user then opens the pot cover 60, and the system outputs an angle adjusting instruction to the angle adjusting device 40 to adjust the pot body 30 to be in a proper downward inclination state, so that dishes in the pot body 30 can be poured into a dish discharging device 90, completing the entire cooking process.

Embodiment 2

[0079] As shown in FIG. 6, in this embodiment, a pot body 130 is rotatably arranged on a pot body support 120, a conical feature 131 which is inclined towards the rotating axis of the pot body 130 is formed at one end of the pot body adjacent to the pot opening of the pot body. The rotating shaft of the pot body is connected with a gear transmission mechanism 152, wherein a motor 151 drives the pot body 130 to rotate around the rotating shaft of the pot body 130 through the gear transmission mechanism 152.

[0080] Referring to FIGS. 6 and 7, six ribs 132 annularly arrayed are arranged on the inner wall of the pot body 130, the ribs 132 extend continuously between two longitudinal ends of the pot body 130 in the direction of the rotation axis of the pot body 130. Six scraping members 134 capable of doing reciprocating rectilinear motion along the rotating axis direction of the pot body 130 are arranged in the pot body 130, and each of the scraping members 134 is arranged between every two adjacent ribs 132. The scraping members 134 extend in the circumferential direction of the pot body 130 and are closely adjacent to the inner wall of the pot body 130. While the pot body 130 is rotating, the scraping member 134 are driven by the rib 132 to keep synchronous rotation with the pot body 130. The scraping members 134 are connected with a shaft 133 through connecting rods 135, and the connecting rods 135 and the scraping members 134 are integrally formed, and are detachably fixed on the shaft 133 through a screw. The shaft 133 penetrates through the rotating shaft of the pot body and extends out of the pot body 30, and is operatively connected with the crank linkage mechanism 142. A motor 141 drives a crank linkage mechanism 142 to move through the gear transmission mechanism, so that the scraping members 134 are enabled to do reciprocating rectilinear motion in the direction of the rotating axis of the pot body 130.

[0081] The structures of other parts of the cooking system in the embodiment are the same as those of Embodiment 1, so descriptions of the same parts will be omitted herein. The working process of the cooking system of Embodiment 2 will be hereafter described in conjunction with a preferred cooking process as follows:

[0082] Firstly, a cooking program is executed, and an angle control instruction is outputted to an angle adjusting device according to the cooking program, the inclination angle between the rotating axis of the pot body 130 and the horizontal plane is adjusted to be about 10 degrees, and the pot body 130 is inclined with its pot opening facing upward. In addition, a rotation speed control command is outputted to the rotation driving device according to the cooking program, and the pot body 130 is controlled to rotate at about 0.4 times of the critical rotation speed. At this moment, the user, based on the feeding prompt sent by the system, feeds the cooking ingredients into the pot body 130, and closes the gate after completing the feeding.

[0083] After the feeding is completed, the angle adjusting device adjusts the rotating axis of the pot body 130 to be substantially horizontal. While the inclination angle of the pot body 130 is being adjusted, the rotating driving device lifts the rotating speed of the pot body 130 to about 1.3 times of the critical rotating speed. In the meantime, under the action of the ribs 132 and the centrifugal force, the cooking ingredients are almost all attached to and uniformly distributed on almost the entire inner wall of the pot body 130 and synchronously rotate along with the pot body 130. In this process, the cooking ingredients are distributively,rapidly and uniformly heated.

[0084] After the cooking ingredients rotate synchronously with the pot body 130 for a preset length of time, the angle adjusting device adjusts the inclination angle between the rotating axis of the pot body 130 and the horizontal plane to be about 5 degrees, and the pot body 130 is inclined with the pot opening facing upwardly. When the inclination angle of the pot body 130 being adjusted, the rotating driving device adjusts the rotating speed of the pot body 130 to be about 0.9 times of the critical rotating speed, and the cooking ingredients rotatingly ascend with the pot body for about 120 degrees to 180 degrees and then fall down, and dropped cooking ingredients rotate again under the driving of the pot body 130 and the ribs 132, so that the cooking ingredients are continuously stir-fried. In this process, the scraping members 134 are controlled to do reciprocating motion, further improving the stir-frying effect, and removing some cooking ingredients which are adhered to the pot body 30.

[0085] The above-mentioned steps are sequentially repeated for a predetermined number of times before completing the dish cooking.

Embodiment 3

[0086] As shown in FIG. 8, in this embodiment, a scraping member 231 which is capable of extending and retracting along the radial direction of the pot body 230 is arranged in the pot body 230. The scraping member 231 extends continuously between the two longitudinal ends of the pot body 230 in the direction of the rotation axis of the pot body 230, and is fixedly connected with a slide bar 232 at the end which is far away from the pot opening.

[0087] The slide bar 232 is slidably mounted on a fixing base 233,which is fixedly installed in the pot body 230. The longitudinal end of the slide bar 232 abuts against a cam 243, and the cam 243 is connected with a gear transmission mechanism 242 through a rotating shaft penetrating through the rotating shaft of the pot body. The motor 241 drives the cam 243 to rotate through the gear transmission mechanism 242, so that the scraping member 231 extends and retracts along the radial direction of the pot body 230. When extended, the scraping member 231 is closely adjacent to the inner wall of the pot body 230 at the highest point of the rotating track of the pot body, and when retracted, the scraping member 231 is far away from the inner wall of the pot body 230. The structures of other components of the cooking system are the same as those of Embodiment 1, hence descriptions of the same parts are omitted herein.

[0088] The working process of the cooking system of Embodiment 2 is as follows:

[0089] Firstly, a cooking program is executed, and an angle control instruction is outputted to an angle adjusting device according to the cooking program, and the inclination angle between the rotating axis of the pot body 230 and the horizontal plane is adjusted to be about 15 degrees, and the pot body 230 is inclined with the pot opening facing upward. A rotation speed control command is outputted to the rotation driving device according to the cooking program, and the control pot body 230 is controlled to rotate at about 0.7 times of the critical rotating speed. At this time, the cooking ingredients is fed into the pot body 230.

[0090] After the feeding is completed, the angle adjusting device adjusts the rotating axis of the pot body 230 to be substantially horizontal; while the inclination angle of the pot body 230 is being adjusted, the rotating driving device lifts up the rotating speed of the pot body 230 to about 1.1 times of the critical rotating speed. The material scraping member 231 is controlled to be in a retracted state and under the action of centrifugal force, the cooking ingredients are almost all attached to and uniformly distributed on almost the entire inner wall of the pot body 230 and synchronously rotate along with the pot body 230. In this process, the cooking ingredients are distributively, and therefore rapidly and uniformly heated.

[0091] After the cooking ingredients rotate synchronously with the pot body 230 for a preset length of time, the angle adjusting device adjusts the inclination angle between the rotating axis of the pot body 230 and the horizontal plane to be about 10 degrees, and the pot body 230 is inclined with the pot opening facing upward; while the inclination angle of the pot body 230 is being adjusted, the scraping member 231 is controlled to move to an extended state. At this time, the scraping member 231 applies a resistance force to the cooking ingredients to scrape down the cooking ingredients from the pot body 230, and the dropped cooking ingredients are attached to the pot body 230 again under the action of centrifugal force and rotate along with the pot body. In this way, the cooking ingredients are continuously stir-fried.

[0092] The above-mentioned steps are sequentially repeated a predetermined number of times before completing the dish cooking.

Embodiment 4

[0093] As shown in FIG. 9, in this embodiment, a scraping member 331 is fixedly arranged in the pot body 330, the scraping member 331 extends continuously between the two longitudinal ends of the pot body 330 in the direction of the rotation axis of the pot body 330, and is roughly fixed at the highest point of the rotating track of the pot body; The end of the scraping member 331 which is away from the pot opening is fixedly connected with the connecting piece 332; the connecting piece 332 is fixed to a fixed shaft, and the fixed shaft penetrates through the rotating shaft of the pot body and is fixedly connected with the pot body support. The structures of other parts of the cooking system in this embodiment are the same as those of Embodiment 1, and the descriptions of the same parts are omitted herein.

[0094] The working process of the cooking system of this embodiment is as follows:

[0095] Firstly, a cooking program is executed, and an angle control instruction is outputted to an angle adjusting device according to the cooking program, and the inclination angle between the rotating axis of the pot body 330 and the horizontal plane is adjusted to be about 8 degrees, and the pot body 330 is inclined with the pot opening facing upward. In addition, a rotation speed control command is outputted to the rotation driving device according to the cooking program, and the control pot body 330 is controlled to rotate at about 0.4 times of the critical rotating speed. At this time, cooking ingredients are fed into the pot body 330.

[0096] After the feeding is completed, the angle adjusting device adjusts the inclination angle between the rotating axis of the pot body 330 and the horizontal plane to be about 5 degrees. While the inclination angle of the pot body 330 is being adjusted, the rotating driving device lifts the rotating speed of the pot body 330 to 1.1 times of the critical rotating speed, cooking ingredients become attached to the pot body under the action of centrifugal force and rotates,along with the pot body 330, to the position where the scraping member 331 is arranged, and are scraped down by the scraping member 331. Afterwards, the dropped cooking ingredients rotate again along with the pot body 330. This process is repeated until the dishes are cooked.

Embodiment 5

[0097] Embodiment 5 differs from Embodiment 1 only in the structure of the pot body. FIG. 10 schematically shows a pot body 430 and a pot cover 460 in this embodiment. As shown in FIG. 10, one end of the pot body 430 where the pot opening is arranged is provided with a conical feature 431. In the direction from the interior of the pot body to the pot opening, the conical feature 431 is inclined towards the rotating axis of the pot body 430. A conical feature 432 is arranged at another end of the pot body which opposite to the pot opening. In the direction from the pot opening to the interior of the pot body, the conical feature 432 is inclined towards the rotating axis of the pot body 430. During the rotating process of the pot body 430, the conical feature 432 is capable of properly pushing the cooking ingredients towards the pot opening, so that the cooking ingredients have more uniform distribution in the longitudinal direction of the pot body, with the surface of the pot body more fully utilized.

Embodiment 6

[0098] FIG. 11 schematically shows a pot body 530 and a pot cover 560 of this embodiment. As shown in FIG. 11, in this embodiment, the pot body 530 is provided with a conical pot opening 532 which expands outwards in the radial direction of the pot body 530, and a conical feature 531 is arranged at the pot body 530, at the end which opposites the pot opening 532. In the direction from the pot opening 532 to the inside of the pot body, and the conical feature 531 is inclined towards the rotating axis of the pot body 530. A conical surface 561 which is matched with the pot opening 532 is formed on the pot cover 560, on the side which faces the pot opening 532. The conical surface 561 is inclined towards the rotating axis of the pot body 530 in the direction from the pot cover 560 to the pot opening 532, and extends into the pot body from the pot opening 532 and is closely adjacent to the inner wall of the pot body. The structures of other parts of the cooking system in this embodiment are the same as those of Embodiment 1, and therefore descriptions of the same parts will be omitted herein.

Embodiment 7

[0099] Embodiment 7 differs from Embodiment 2 in the mode of stir-flying. Embodiment 7 comprises the following stir-flying steps: controlling a pot body to rotate at a rotating speed greater than or equal to a critical rotating speed, and controlling the scraping member to do reciprocating rectilinear motion, so that cooking ingredients are separated from the pot body under the action of the scraping member, and are thus stir-fried.

Embodiment 8

[0100] The difference between Embodiment 8 and Embodiment 2 is as follows: the inner periphery of the cross section of the pot body in Embodiment 8 is regularly octagonal, and no rib is arranged on the inner wall of the pot body.

Embodiment 9

[0101] The difference between Embodiment 9 and above-mentioned embodiments is as follows: in Embodiment 9, the gas burner heats up approximately two thirds of the outer peripheral surface of the pot body in the longitudinal direction of the pot body.

[0102] It should be noted that aspects of the embodiments described above may be combined and/or replaced with one another, unless there is mutual repulsion between the combination and/or the replacement.

[0103] Although the present invention has been described in terms of above embodiments, it should be understood that, any equivalent amendments or improvements that do not depart from the scope of the present invention made by persons of ordinary skill in the art, are covered by the scope of the present invention.