Energy-saving steaming cabinet

Abstract

The invention discloses an energy-saving steaming cabinet. The energy-saving steaming cabinet comprises cabinet bodies of multiple steaming chambers, a steam generator for producing steam and a steam delivery pipe used for delivering steam to the steaming chambers, and further comprises a heat exchange device, wherein the heat exchange device comprises a heat exchange pipe and a preheating water communicating pipe embedded in the heat exchange pipe, the heat exchange pipe comprises waste steam discharge openings which are communicated with the steaming chambers and a condensed water outlet formed in the lower end of the heat exchange pipe, and the preheating water communicating pipe comprises a water inlet which is communicated with an external water source and a water outlet which is communicated with the steam generator; the steaming chambers are sequentially arranged with food placing areas, food supports which are communicated up and down, steam chambers with steam inlets on the side walls and diversion partition plates which are arranged obliquely from the top down, and the stream inlets are communicated with the steam delivery pipe and positioned at the same sides of the cabinet bodies together with the lower-level ends of the diversion partition plates. The energy-saving steaming cabinet disclosed by the invention realizes secondary utilization of heat energy of waste steam through arrangement of the heat exchange device, and uniform diffusion of the steam through the diversion partition plates.

Description

technical field [0001] The invention relates to the field of cooking equipment, in particular to an energy-saving steaming cabinet. Background technique [0002] Steaming cabinets have a very high penetration rate in the domestic catering industry. They are mainly used for steaming rice, steaming meat, and stewing soup. For the ingredients in the cooking cabinet, the built-in type directly boils water at the bottom of the steaming cabinet to generate steam. Whether it is a built-in type or an external type, the current steaming cabinets have the following disadvantages: [0003] 1. High energy consumption: In general electric heating or gas steaming cabinets, a large pot of water in the water tank below the cabinet must be boiled first to produce steam not exceeding 100°C. It takes a lot of energy and time (at least 15 minutes) before the steam is released. above); [0004] 2. Low steam temperature: The temperature of steam generated under normal pressure is ≤100°C. Even i...

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Problems solved by technology

[0003] 1. High energy consumption: In general electric heating or gas steaming cabinets, a large pot of water in the water tank below the cabinet must be boiled first to produce steam not exceeding 100°C. It takes a lot of energy and time (at least 15 minutes) before the steam is released. above);

[0004] 2. Low steam temperature: The temperature of steam generated under normal pressure is ≤100°C. Even if the external steam generator can generate steam below 170°C under pressurized state, due to the relatively long path of the gas supply pipeline, the pipe The circuit will dissipate heat and cool down, and the temperature of the steam actually supplied to the cabinet is about 100°C or even lower;

[0005] 3. Low heat utilization rate: Although general rice steaming cabinets have insulation layers, they are poorly sealed, and steam will be ejected from the gaps in cabinet doors, pressure relief valves and steam valves. In addition, the current domestic seafood steaming cabinets are almost There is no thermal insulation layer, and the steam overflows everywhere like a rice steamer. The reason is that the steam intake and exhaust structure in the seafood steamer is complicated. Generally, manufacturers cannot achieve thermal insulation. Another reason is that the general Producers and users have a fixed thinking, that is, the steam should be sprayed out, thinking that the steam in the cabinet can move quickly, so as to achieve the purpose of rapid heating;

[0006] 4. Great impact on the environment: Due to the low strength of the steam cabinet, there is almost no pressure inside. During use, excess steam will be sprayed out from the cracks in the cabinet door and the pressure relief valve, resulting in heavy fog and high humidity in the kitchen. Electrical appliances are very harmful;

[0007] 5. Too much water in the ingredients: Due to the above reasons, the steam temperature is ≤100°C, and the heating time is long. During the heat exchange between the steam and the ingredients in the cabinet, a lot of condensed water will be generated, especially when steaming thick and large dishes. Meat will steam a lot of water, which greatly reduces the taste of the ingredients;

[0008] 6. Improper treatment of waste heat can easily lead to overheating and damage to heating / combustion components, and high maintenance frequency and cost

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