Continuous cyclic heating cooking line

A circulating heating and cooking technology, which is applied in food processing, food preparation, food science, etc., can solve the problems of high energy consumption, low cooking efficiency, and high energy consumption, and achieve the goals of reducing energy consumption, improving cooking efficiency, and increasing walking distance Effect
CN104757340AActive Publication Date: 2015-07-08广州市钢得不锈钢设备有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
广州市钢得不锈钢设备有限公司
Publication Date
2015-07-08

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Abstract

The invention discloses a continuous cyclic heating cooking line. The continuous cyclic heating cooking line comprises a box body, wherein two opposite side surfaces and parts close to the bottom are respectively provided with a food inlet and a food outlet; a cyclic feeding device is arranged in the box body, and is used for continuously feeding the food into the box body form the food inlet and continuously feeding the food outside the box body from the food outlet; a steam input device is respectively connected with the box body and an external steam generator, and is used for conveying steam generated by an outer steam generating device into the box body so as to cook food; a steam cyclic heating device is connected with the box body, and is used for recycling and circularly heating steam in the box body, and injecting the steam in the box body; a controller is respectively connected with the cyclic feeding device, the outer steam generating device, the steam input device and the steam cyclic heating device. The continuous cyclic heating cooking line is simple in structure, high in efficiency, and low in energy consumption.
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Description

technical field

[0001] The invention relates to a food processing equipment, in particular to a continuous circulation heating and cooking line. Background technique

[0002] The steamer used in the existing household and catering industry has a history of hundreds of years. It is mainly fueled by coal or gas, with low thermal efficiency and long heating time. The steam in the steamer overflows everywhere, causing a large loss of heat, which is not conducive to energy saving and consumption reduction. . And in the cooking process, since the operator can frequently carry the steamer, it is easy to contaminate the food.

[0003] Most of the current steamers are vertical manual operations. When in use, put the washed rice, steamed buns or other food to be steamed into the tray, then put the tray into the steamer, and close the door of the steamer. Put on steam. The existing steamer cannot realize flow operation, that is, it cannot continuously cook food, resulting in low coo...

Claims

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