Even temperature energy-saving thermal insulation pot

Abstract

The invention discloses temperature equalization energy saved fireless cooker, which belongs to kitchenware. the fireless cooker comprises a pan body with a jacket type structure composes of inner and outer pan body, inner pan body with down spherical bottom, outer pan body with upward spherical pan bottom, highly active heat-conducting fluid filled in the vacuated interlayer of inner and outer pan body, and reseau support arranged in the interlayer. Compared with the present technology, the invention has the advantages of rational design, simple structure, high thermal utilization, rapid heat transfer, low energy consumption, uniform temperature distribution, good thermo keeping, safe and convenient use, no toxicity heat-transport fluid, and no environmental pollution, thus has good application value.

Description

1. Technical field [0001] The invention relates to kitchen utensils, in particular to an energy-saving heat preservation pot with uniform temperature. 2. Background technology [0002] The existing common pot is heated at the bottom, and the heat load (such as water) in the pot absorbs heat and then transfers heat by natural convection. There are three problems in this heat transfer method: first, the temperature distribution of the heated material in the pot is uneven , such as cooking rice, the bottom will be burnt and the upper part will be raw, and the taste of the rice will be unsatisfactory; second, the heating area at the bottom of the pot is small, and the side wall basically only plays a role in heat dissipation, which makes the heat utilization rate low and consumes less heat. Can be many, time is long; The 3rd, can not keep warm well after turning off heat source. Currently, there is no good solution. 3. Contents of the invention [0003] The technical task of...

AI Technical Summary

Problems solved by technology

[0002] The existing common pot is heated at the bottom, and the heat load (such as water) in the pot absorbs heat and then transfers heat by natural convection. There are three problems in this heat transfer method: one is that the temperature distribution of the heated material in the pot is not uniform , such as cooking rice, the bottom will be burnt and the upper part will be raw, and the taste of the rice will be poor; the second is that the heating area at the bottom of the pot is small, and the side wall basically only plays a role in heat dissipation, which makes the heat utilization rate low and consumes less heat. More energy, longer time; third, it cannot keep warm well after turning off the heat source

Currently, there is no good solution

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