Hot pipe type food steamer and control method thereof

Abstract

The invention relates to a heat pipe-type steamer and a control method thereof. The heat pipe-type steamer comprises a main body, a steam recovery device and a recovered steam heating chamber, which are in the end-to-end connection to form a heat pipe loop using the steam as heat-transfer medium. The recovered steam heating chamber is the heat pipe heat-absorbing end. The steam recovery device is the heat pipe heat-dissipating end. The main body is the heat pipe body. A built-in heat source is arranged inside the recovered steam heating chamber. The steam of the heating chamber is heated by the built-in heat source, then flows through the heat pipe body and reaches the heat pipe heat-dissipating end, and finally flows back to the recovered steam heating chamber and is heated by the built-in heat source again. In the heat pipe loop, the steam is circulated by the convection and upward-floating and the food inside the main body is heated by the circulated steam. In the control method, the cooking process is set in a heat pipe-type steam circulation mode and a steam jet driving mode. When the steam inside the steamer is insufficient, the cooking process is completed in the steam jet driving mode. After the steam is supplemented and the steam temperature reaches the upper limit for cooking, the cooking process is completed in the heat pipe-type steam circulation mode. The food is heated in the two modes alternately.

Description

technical field [0001] The present invention relates to a steamer for cooking, in particular to an energy-saving technology for a steamer for cooking. The invention utilizes the heat-pipe principle to seal the steam of the steamer in a steamer with a heat-pipe structure. The set heat source heats the steam in the steamer, drives the steam convection in the steamer, and the steam in the steamer heats the food, and the steam in the steamer circulates in convection without escaping, so as to achieve the purpose of energy saving and water saving. Background technique [0002] Steam cooking is the earliest invention of Chinese people, and it can be traced back to the Yanhuang period four or five thousand years ago, especially bamboo steamers, which are very popular on Chinese dining tables. Modern medical research shows that steam cooking is the best cooking method, which can best preserve food nutrition and produce no harmful substances to health. Although the bamboo steamer is...

AI Technical Summary

Problems solved by technology

[0007] The Venturi effect injection device of the energy-saving and water-saving steamer technical scheme relies on the injected steam 6 to inject the recovered steam 16 into the convection flow again, and the continuously injected steam will increase the internal pressure of the steamer, and the injected steam must be properly Excessive accumulation of pressure will not occur. Therefore, although the energy-saving and water-saving steamer technical scheme greatly reduces the discharge of steam, it still cannot completely eliminate the discharge of steam.

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