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Steam cooking device

A cooking device and steam technology, which is applied to steam cooking utensils, cooking utensils, household utensils, etc., can solve the problems of heat energy loss, heat energy loss, low flame heating efficiency, etc. Efficiency improvement effect

Inactive Publication Date: 2008-09-24
蒋树彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But this type of traditional food scalding device has some disadvantages
First of all, this type of traditional device is directly heated by a heating furnace, and the flame generated is directly aimed at the bottom of the pot. Since there is a certain distance between the pot and the heating flame, part of the heat is directly transferred to the bottom of the pot, and part of the heat cannot be transferred. To the bottom of the pot, it radiates into the air through radiation, so the efficiency of flame heating is very low, which not only wastes energy, but also takes a long time to heat the water to boiling due to the low heating efficiency; secondly, Not only heat energy loss occurs between the heating furnace and the bottom of the pot, but also heat energy loss occurs between the pot and the water, because the heat transfer between the two basically relies on heat radiation. Pots are usually made of metal materials, such as iron pans or stainless steel pans, so the heat transfer speed is relatively fast, and the heat is easily dissipated into the air, thereby causing heat energy loss again; Material pots have strong thermal conductivity and are directly heated by flames. It is difficult to control the heating process uniformly. In addition, metal microscopic impurities are easy to infiltrate into the water during the use of metal pots, making it difficult to maintain a constant water temperature in the pot. It has characteristics and umami taste that is difficult to maintain, and the food after boiling is prone to overcooking and overcooking

Method used

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  • Steam cooking device

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Embodiment Construction

[0010] The invention provides a novel device for cooking food using steam. Compared with the traditional technology, the cooking device has two outstanding features: first, the invention uses a cooking container made of non-metallic material to replace the traditional metal container, Not only the heat loss is reduced, the heat transfer efficiency is improved, but also the heating is uniform; secondly, the present invention directly passes the steam into the non-metallic cooking container, and through the heat exchange between the steam and the water in the container, the water is quickly boiled and the Food is hot or cooked. In this way, not only the heating efficiency is improved, the heating time is shortened, but also the food can be cooked just right, and its original flavor and characteristics can be maintained without overheating or overheating. The following will be described through several specific examples.

[0011] Referring to FIG. 1 and FIG. 2 , the food cooking...

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Abstract

The present invention relates to a steam cooking device. It includes a cooking container, said cooking container is communicated with a steam generator, on the bottom wall of said cooking container a steam diffusion chamber with steam outlet holes is formed, the steam produced in the steam generator interior can be fed into the steam diffusion chamber interior and can be diffused into cooking container interior by means of steam outlet holes.

Description

technical field [0001] The invention relates to a cooking device, in particular to a device for scalding food with hot water. Background technique [0002] People often add various traditional health-care dietary ingredients to boil in hot water, and then use the boiling water to boil raw food, such as easy-to-cook seasonal vegetables, thinly sliced ​​meat, etc. . This type of traditional eating method generally obtains boiling hot water by directly heating the bottom of the pot (such as the bottom of the pot of a chafing dish) by flame. The heating source generally includes chemical fuels such as gas, charcoal, gasoline or alcohol. [0003] But such traditional food blanching devices have some disadvantages. First of all, this type of traditional device is directly heated by a heating furnace, and the flame generated is directly aimed at the bottom of the pot. Because there is a certain distance between the pot and the heating flame, part of the heat is directly transfer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J27/04A47J27/16
Inventor 蒋树彬
Owner 蒋树彬
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