Steam pressure and temperature controllable thermal energy internal circulation steaming equipment

Abstract

The invention discloses a heat energy internal-circulation steaming device capable of controlling pressure and temperature of steam. The heat energy internal-circulation steaming device comprises at least one steaming chamber, a steam generator, a steam circulating booster pump, a concentrated steam waste heat recycler, and a controller, wherein the steaming chamber is used for processing food; the steam generator is used for generating and providing steam for the steaming chamber; the steam circulating booster pump is used for controlling steam in the steaming chamber to return into the steam generator for reheating and utilizing according to the steam temperature information in the steam generator, and located between the steam generator and the steaming chamber; the concentrated steam waste heat recycler is used for recovering the waste steam discharged from the steaming chamber and preheating cold water; the controller is used for receiving command, and controlling work of the steam generator and the steam circulating booster pump according pressure and temperature in the steaming chamber. The steaming device, provided by the invention, achieves an energy utilization rate more than 95%, discharges little of steam heat, reduces demission of harmful gas including PM2.5, and contributes to the policy that the state calls on saving energy, reducing emission, being environment-friendly and protecting environment for controlling environment pollution.

Description

technical field [0001] The invention relates to the field of steaming equipment for food meals, in particular to a steam pressure and temperature controllable heat energy internal circulation steaming equipment with adjustable steam pressure and internal circulation of steam. Background technique [0002] Among the conventional steaming equipment currently used, they are generally steaming equipment with high energy consumption and low efficiency. The energy consumption is very high, the thermal efficiency utilization rate is only about 10%, and the energy waste rate is about 90%. Energy waste mainly reflects In five areas: [0003] First, when steaming food, steam is used as the only heat transfer medium, because conventional steaming equipment does not take insulation measures, and high-heat steam will also exchange heat with the outside world through the casing of the steaming equipment , so that the precious steam heat energy is quickly lost, so a lot of precious energy...

AI Technical Summary

Problems solved by technology

Therefore, if the current conventional steaming equipment wants to quickly steam food, it must continuously and rapidly produce a large amount of high-temperature steam to ensure rapid and continuous heat exchange and heating of food; (2) when the high-heat steam continues to rapidly In the process of continuously heat-exchanging and heating food, conventional steaming equipment, in order to obtain steam with a higher temperature and continuously flow to food for heat exchange and heating, usually uses The hot steam with residual heat after heat exchange of steam to food, and the high-heat steam that has not had time to heat exchange with food, sometimes even hot steam with a temperature as high as 100°C, are discharged together as waste steam at the expense of wasting more precious energy

[0005] Third, when steam is used as the only medium for heat transfer, in the current traditional steaming equipment, according to the phenomenon of (1) and (2) in the above "second article", the principle of high-temperature steam heat transfer to food In order to quickly steam food, traditional steaming equipment needs to consume a lot of precious energy to generate enough high-temperature steam to meet the needs of steaming food. There must be continuous high-temperature steam, from around the food Only through the necessary conditions for heating; in the current traditional steaming equipment, there are two ways to obtain high-temperature steam, one is obtained by electric energy heat, the other is obtained by combustion heat, and the two are very important to the current traditional steaming equipment. The utilization rate of heat energy is only about 30%; while the traditional steaming equipment can only use Increase the power to consume electric energy or violently burn precious mineral energy to obtain a large amount of high-temperature steam to meet the needs of fast steaming food; however, the heat energy in the violent combustion of energy is often not completely absorbed by water, so It will be quickly discharged along with the exhaust gas generated during the combustion of energy, and the temperature of the exhaust gas may even be as high as above 200°C sometimes, and more than 70% of the heat energy is wasted by discharge.

Therefore, the more violently the traditional steaming equipment burns, although it wins the time and speed of steaming, the more precious energy is wasted.

[0006] Fourth, because high-heat steam is obtained from water being heated to boiling, and because the boiling point temperature of water is limited by natural atmospheric conditions, the temperature of high-heat steam is always kept at about 100°C from the boiling point of water; when high-heat steam As a medium for heat transfer, in the process of heat exchange and heating of food, there will be a phenomenon of heat exchange "siphon effect"; When the temperature difference between the food to be steamed and the high-heat steam is very large at the beginning, the heat exchange efficiency of the steam to the food is very high, and the temperature of the food to be steamed is rising rapidly. The heat exchange efficiency of steam to food will become lower and lower, and the temperature of the food to be steamed will rise more and more slowly; when the temperature difference between the steam and the food to be steamed is equal, there will be almost no heat exchange between the steam and the food However, the high-heat steam at this time can only maintain the high-temperature state of the food and slowly disconnect the food's own tissue structure; in addition, due to the defects and inherent deficiencies of traditional steaming equipment, There is no good way to control energy waste. We can only continue to burn precious energy violently, or consume high-power electric energy to generate heat energy to generate high-heat steam for heat preservation of food, and let a large amount of valuable high-heat steam be used as Insulation heat exchange, and finally let it be discharged naturally as waste steam, so traditional steaming equipment has caused a lot of energy waste

[0007] Fifth, the conventional traditional steaming equipment is constrained by traditional concepts and thinking, which leads to inherent technical deficiencies. At present, the original ancient steaming principle and traditional technology are used. The steam between the multiple steaming rooms is mutually Circulating, the steam in each steaming chamber communicates from bottom to top without steam pressure, and the steam is allowed to overflow naturally

When only one steaming chamber is used for work, other steaming chambers will also have steam passing through, and then let it be discharged naturally, which will cause a lot of waste of energy

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