Intelligent program-controlled steaming cabinet

Abstract

The invention discloses an intelligent program-controlled steaming cabinet, which comprises a heating source, steam generators and steaming chambers, wherein one or more steam generators and one or more steaming chambers are arranged, and are operated and arranged independently; and independent pipeline systems are arranged between each steam generator and the corresponding steaming chambers. The intelligent program-controlled steaming cabinet adopts the independent pipeline systems to realize separate control over the steam generators and the steaming chambers, so that an operator can flexibly use the steaming cabinet according to needs. Simultaneously, on the basis of the independent pipeline systems, the intelligent program-controlled steaming cabinet also combines the optimized structural design of the conventional steaming cabinet and an intelligent control chip to realize the intelligent operation of the steaming cabinet. Compared with the conventional steaming cabinet, the intelligent program-controlled steaming cabinet effectively ensures food sanitation, is favorable for use and popularization and energy consumption saving, and meets the requirements of energy saving and environmental protection of the modern society.

Description

technical field [0001] The invention relates to a food processing appliance, in particular to an intelligent program-controlled steaming cabinet. Background technique [0002] In the field of food processing, steaming cabinets are widely used by the public due to their low cost and simple processing technology. However, there are still some defects that need to be overcome in the current steaming cabinet, including the following three aspects: [0003] In terms of energy: the energy provided by the earth to human beings is limited, and the energy consumption is mainly reflected in the production equipment and transportation tools of all walks of life. Reducing equipment energy consumption is a necessary means for human beings, from the traditional method of steaming food to the production of modern technology The traditional steaming cabinets do not take energy consumption into consideration. The traditional method of steaming food is to fill a large pot with water and put ...

AI Technical Summary

Problems solved by technology

[0003] In terms of energy: the energy provided by the earth to human beings is limited, and the energy consumption is mainly reflected in the production equipment and transportation tools of all walks of life. Reducing equipment energy consumption is a necessary means for human beings, from the traditional method of steaming food to the production of modern technology The traditional steaming cabinets do not take energy consumption into consideration. The traditional method of steaming food is to fill a large pot with water and put a set of steamers on top of the pot. Without any insulation measures, the heat loss is large. Method to produce, a welded fully sealed large water tank (steam generator) is placed below to leave a steam outlet, and a large cabinet is placed above with two to three layers of doors. Each layer is separated by stainless steel plates, and the steam between the layers communicates. Without any heat preservation measures, the heat loss is equally large. It takes at least 30 minutes for the two devices to generate steam from ignition to steam generation, and the energy consumption is about 20 to 22 yuan. The heat loss in the steaming room is relatively high during food processing. Small, heat loss is directly proportional to energy consumption. From the design of the steamer, a large cabinet and a large water tank, the energy used by hotel and restaurant users to steam one dish and the energy used to steam dozens of dishes at the same time There is no difference, it is unreasonable to process different kinds of steamed vegetables in one steaming room (such as fish, meat, seafood), because the original taste of each dish is different, and the mixed processing will affect the original taste of steamed vegetables. and quality will be affected,

[0004] In terms of food hygiene: there are many dead corners in the structural design of the steam cabinets produced by the current technology, which are difficult to clean. For example, the stainless steel plate partitions between adjacent layers are easy to leave food residues and cannot be cleaned thoroughly, which affects the hygiene of food.

[0005] In terms of equipment operation: the steam cabinet produced by the current technology completely relies on the chef's manual operation experience, manual switching of energy, manual switching of steam, and the time of processing food completely depends on the chef's experience, and has not realized intelligence. In the modern market, this This kind of manual food processing technology has become uneconomical and not easy to promote, so it will be gradually eliminated by the market

[0006] It can be seen from the above that there are many deficiencies in the energy, sanitation and operation of the steamer, and further improvements are needed to meet the requirements of contemporary food processing

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