Energy-saving steaming and boiling system

Abstract

The invention discloses a steaming and boiling system, which is particularly suitable for boiling water at a pot bottom to generate steam during a food steaming and boiling heat process. The invention provides an energy-saving steaming and boiling system capable of increasing the heat exchange area and improving the heat utilization efficiency. The energy-saving steaming and boiling system comprises a steaming and boiling pot and a combustion chamber arranged below the steaming and boiling pot, wherein a heat exchange water tank is mounted below the steaming and boiling pot, and an inner cavity of the heat exchange water tank is communicated with the inside of the steaming and boiling pot; a high-temperature heat exchange chamber is arranged in the heat exchange water tank, and a closed structure is formed between an inner cavity of the high-temperature heat exchange chamber and the inner cavity of the heat exchange water tank; the inner cavity of the high-temperature heat exchange chamber is communicated with the combustion chamber; a smoke outlet is further arranged on the high-temperature heat exchange chamber; high-temperature heat exchange tubes are mounted and configured in the high-temperature heat exchange chamber, vertically penetrate upper and lower walls of the high-temperature heat exchange chamber, and are communicated with the inner cavity of the heat exchange water tank; and a combustion engine is mounted in the combustion chamber, and the high-temperature heat exchange tubes are mounted in front of a burner of the combustion engine. The energy-saving steaming and boiling system can reduce energy consumption, decrease exhaust emission and lower production cost.

Description

technical field [0001] The invention relates to the fields of boiler technology and food processing equipment, in particular to a cooking system suitable for boiling bottom pot water or making bottom pot water generate steam during the cooking and heating process of food. Background technique [0002] Currently, in the liquor brewing process, the fermented distiller's grains are distilled to get the wine. The main heating methods of most of the liquor brewing enterprises now include centralized steam heating and gas fuel to carry out controllable direct-fired heating for each wine retort. In comparison, the way of direct combustion heating is more energy-saving and easy to control, which is the current development direction of liquor production. However, the current gas direct combustion heating method is the traditional combustion flame heating the bottom of the pot for heat exchange. Due to the limitation of the appearance and shape of the bottom pot and the use environme...

AI Technical Summary

Problems solved by technology

However, the current gas direct combustion heating method is the traditional combustion flame heating the bottom of the pot for heat exchange. Due to the limitation of the appearance and shape of the bottom pot and the use environment, it is not compatible with energy saving and meeting the process requirements, and it is easy to Phenomena such as scorched pot, dry pot, burnt pan, etc.

[0003] In order to improve the energy-saving effect, the commonly used method is to install a heat exchange flue on the retort to prolong the heat exchange time of the gas and improve the heat exchange efficiency, such as Chinese patent 97244845.4, which is named "returning type wine retort" and 200420060888.X , the name is "wine pot", but these structures still have the disadvantages of incomplete combustion of gas and insufficient heat exchange, resulting in waste, and the general gas consumption is 900M 3 / T

Images