Residual heat heating type hot wind assisted cooking apparatus

Abstract

The present invention provides a residual heat heating type hot wind assisted cooking apparatus comprising a supporting rack, a cooking utensil, a main heater, an auxiliary heater, wherein the cooking utensil is mounted on the supporting rack, and has no lid or has a flip lid. The main heater, either an open fire heater or an electromagnetic heater, supplies direct heating to the body of the cooking utensil, and performs heating in most of the cooking process and provides a substantial part of heat for cooking, or the main heater is a larger power heat source and is employed in whole cooking process in most cases. The auxiliary heater is not used in the whole cooking process, and performs heating at intervals, provides a small part of heat for cooking in the whole cooking process, or has a small power heat source. The auxiliary heater includes a hot wind heater which further contains an air-blast apparatus, the air-blast apparatus generating air flow which will be heated by the fume produced by open fire burning from the open fire heater and be blown to the inside of the cooking utensil and subsequently supply direct heating to cooking objects inside the cooking utensil.

Description

technical field [0001] The invention relates to a waste heat heating type hot air assisted cooking equipment. Background technique [0002] After the appearance of hot air cooking heating technology, there was also someone who proposed the scheme of cooking with hot air. However, heating the pot body with hot air can only meet the needs of cooking such as cooking that does not require high firepower and speed, but when used for cooking that requires extremely high firepower and speed, its effect is far inferior to that of open flame or electromagnetic, etc. The heat source cannot meet the requirements of rapid cooking and fast cooking. [0003] Hot air is more suitable for directly heating cooking materials, but its cooking effect is close to that of frying, and the surface of materials will dry out quickly, turn yellow and become crispy, which is far from the tender and smooth effect required for stir-frying. The method of direct heating with hot air as a single heat sour...

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Problems solved by technology

Using hot air as a single heat source or directly heating the main heat source cannot meet the technical requirements of cooking.

[0004] In addition, for cooking equipment, the shorter the time from the input of raw materials to the cooking of the dishes, the better, both from the perspective of the quality of the dishes and from the perspective of efficiency. However, the existing cooking equipment has a low cooking speed due to the single heat source. It is difficult to meet the requirements of fast cooking and fast cooking

[0005] In addition, when frying vegetables, especially when frying raw materials with relatively rich water content, and when there are liquid materials such as soy sauce, a large amount of water is easy to volatilize. and taste

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