A food baking device

Abstract

The invention relates to a food baking device which comprises a fire tube, a steam tube, a baking tube and an ignition mechanism, wherein one end of the fire tube is opened while the other end is a blind end, wherein the opened end of the fire tube is used for inputting natural gas and air to a tube cavity of the fire tube; a combustion chamber for accommodating the mixed gas composed of the natural gas and air is formed in the fire tube; a plurality of fire ejecting holes are formed in a tube wall of the fire tube; the steam tube is in a spiral form and is wound on the periphery of the fire tube; the inlet end of the steam tube is used for inputting steam to the tube cavity of the steam tube; the tube cavity of the baking tube is communicated with the outlet end of the steam tube; a plurality of gas outlets are arranged on the baking tube: the ignition mechanism is used for igniting the mixed gas in the fire tube. The food baking device utilizes the superheated steam to bake food, so that the water content in food can be kept, the mouth feeling of food is promoted, and under the same temperature, the superheated steam is used for baking food so as to reduce the baking time, increase the baking efficiency and save energy source.

Description

technical field [0001] The invention relates to a food processing device, in particular to a food baking device. Background technique [0002] Bread and other baked foods are popular among people, especially in some European and American countries, bread is usually used as the main food in people's daily life. [0003] At this stage, the baking of food such as bread is completed in an oven or an oven. Specifically, the heating wire in the oven and oven is energized to bake the bread. This baking method uses The electric heating wire heats the air in the furnace into high-temperature air, and the high-temperature air heats the bread based on the principle of convective heat transfer. This traditional baking method usually causes excessive moisture in the bread due to the use of hot air to heat the bread. Therefore, the taste of bread baked by traditional direct heating method is relatively poor. Contents of the invention [0004] In view of the deficiencies in the prior a...

AI Technical Summary

Problems solved by technology

[0003] At this stage, the baking of food such as bread is completed in an oven or an oven. Specifically, the heating wire in the oven and oven is energized to bake the bread. This baking method uses The electric heating wire heats the air in the furnace into high-temperature air, and the high-temperature air heats the bread based on the principle of convective heat transfer. This traditional baking method usually causes excessive moisture in the bread due to the use of hot air to heat the bread. A hard burnt layer is formed on the surface of the bread, but the inside of the bread is not fully heated. Therefore, the taste of the bread baked by traditional direct heating is relatively poor.

Images