Cabinet type kitchenware for steaming foods

Abstract

The invention relates to cabinet type kitchenware for steaming foods, which comprises a box body, wherein the bottom of the box body is provided with a burner and a water storage container, the upper part of the box body is provided with a steam cabinet, the lower end of the steam cabinet is provided with a water drainer, the bottom of the water storage container is provided with a downward encircling part, and a fire outlet of the burner is correspondingly arranged below the downward encircling part. The upper part of the water storage container is vertically connected with a plurality of fire pipes, a space between every two fire pipes is a flue of the burner, the inside of each fire pipe is communicated with the water storage container, the water storage container is provided with a water level detector, and the outlet parts of the fire pipes are respectively provided with a water-steam separator. According to the cabinet type kitchenware for steaming the foods, which is disclosed by the invention, a structure that water is simultaneously heated by the fire pipes and a water storer is adopted, the absorption of direct heat and infrared heat in flame is enhanced, the heat in the flame is fully utilized, and the utilization rate of fuel is enhanced. The cabinet type kitchenware for steaming the foods has the advantages of high heat conversion efficiency, high temperature of water steam, short food cooking time and obvious energy-saving effect.

Description

Technical field: [0001] The invention belongs to the field of food steaming and cooking utensils, and in particular relates to a cabinet-type cabinet for food steaming. Background technique: [0002] The structure of the existing stove for steaming food is that a water storage tank is arranged in the container of the food cabinet, and a burner is installed below the water storage device, and the cabinet and the water tank are in the same container. The burner is heated to make the saturated steam generated when the water in the water tank is heated to about 100 degrees, and the food is heated and processed, but the defect of this method is obvious: the temperature of the water vapor is relatively low, and the water vapor The load is high, and the moisture content in the water vapor is relatively high, which cannot produce a skin effect with food. The heat in the flue gas is not utilized, the temperature of the exhausted flue gas is relatively high, and the energy is not ful...

AI Technical Summary

Problems solved by technology

The burner is heated to make the saturated steam generated when the water in the water tank is heated to about 100 degrees, and the food is heated and processed, but the defect of this method is obvious: the temperature of the water vapor is relatively low, and the water vapor The load is high, the moisture content in the water vapor is relatively high, and it cannot produce a skin effect with food

The heat in the flue gas is not utilized, the temperature of the exhausted flue gas is relatively high, and the energy is not fully utilized. At the same time, because the temperature of the steam is not high, it takes a long time to steam the food until it is fully cooked, wasting energy

Images