Designing Principles Cooking Pot Imitation Motion Mechanism for Robot Cooking
Xiaoyong Liu · Food Science · 2007
According to the cooking technics of Chinese cuisine and movements analysis of professional chefs, the effective motions of pot utensils are divided into four basic categories: rocking, turning over, inclining or fire relieving. The basic target to replace the arm operation in the pot is realized by means of a kind of complex movements, which integrate crank-rank motion with cone gear drive and linear motion. The design of pot movement speed, direction and tilting angles can not only accomplish such functions as throwing over, frying scrambling etc, but also completing many specific skills for cuisine technology, for example, oil-dripping, intermittent-tapping, scalding and so on.