Energy-saving high-efficiency wine steaming device

Abstract

The invention discloses an energy-saving high-efficiency wine steaming device which comprises a steamer and a secondary heat absorption furnace arranged beside the steamer, wherein the steamer is respectively provided with a retort cover, a wine retort and a steaming furnace from the upper part to the lower part; the secondary heat absorption furnace is in a double-layer furnace cavity structure; an annular closed second water storage tank is arranged between the outer shell and the inner cylinder of the secondary heat absorption furnace; a flue of the steaming furnace is communicated with the inner cavity of the inner cylinder of the secondary heat absorption furnace; the top of the inner cylinder is provided with an exhaust discharge port; a second heat absorption pipe set is arranged in the inner cylinder of the secondary heat absorption furnace and communicated with a second water storage tank; an annular closed first water storage tank is arranged in the wall of the steaming furnace; a first heat absorption pipe set is arranged above the hearth of the steaming furnace and communicated with the first water storage tank; and the second water storage tank is provided with a vapor pipe communicated with a vapor inlet. The energy-saving high-efficiency wine steaming device has the characteristics of high energy utilization and short wine steaming time.

Description

technical field [0001] The invention relates to a wine steaming device, more specifically, to an energy-saving and high-efficiency wine steaming device. Background technique [0002] The traditional distiller includes a wine retort with a retort cover and a steamer located under the wine retort. When in use, a fire is usually burned in the steamer to heat the distiller's grain mixture in the distiller's retort, so that the distiller's grain mixture evaporates to generate steam , and then the steam is cooled to obtain liquor. Because the steamer is directly below the wine retort, most of the fire will be lost around when heating the wine retort, the heating efficiency is low, the wine is produced slowly, and it also consumes a lot of energy, and the energy utilization rate is low. When the distiller's grains mixture becomes thicker, it is also prone to sticking to the bottom if it is continued to be heated. Therefore, if the utilization rate of energy is improved and the wi...

AI Technical Summary

Problems solved by technology

Since the steamer is directly under the wine retort, most of the fire will be lost around when heating the wine retort, the heating efficiency is low, the wine is produced slowly, and it also consumes a lot of energy, and the energy utilization rate is low

When the mixture of distiller's grains becomes thicker, it is easy to cause the phenomenon of sticking to the bottom if it continues to heat

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