Steam condensation and recycling mechanism and steaming cooking equipment utilizing same

Abstract

The invention relates to a steam condensation and recycling mechanism and steaming cooking equipment utilizing the same. The steam condensation and recycling mechanism comprises an exhausting draught fan (4), an exhausting channel (9) communicated with an air outlet of the exhausting draught fan (4), and a steam condensation cavity (10), wherein the steam condensation cavity (10) is provided with a steam air inlet (101) and an air outlet (102); the air outlet (102) is communicated with the exhausting channel (9); the steam condensation and recycling mechanism is characterized in that a cold air inlet (103) for introducing cold air is further formed in the steam condensation cavity; and the cold air inlet (103) is communicated with a cold air device. Compared with the prior art, the steam condensation and recycling mechanism has the advantages that the cold air inlet communicated with a cold air generation device is formed in the steam condensation cavity, so that the cold air is initiatively introduced into the steam condensation cavity; one part of the cold air is mixed with hot steam in the steam condensation cavity; and in a mixing process, the temperature of the steam is rapidly reduced, and the condensation effect is relatively good.

Description

technical field [0001] The invention relates to a steam condensation recovery mechanism and steam cooking equipment using the mechanism. Background technique [0002] Steaming cooking equipment, integrated steaming and roasting machine, integrated micro steaming machine and integrated micro steaming and roasting machine all have the function of using steam to heat food. The cooking principle of this type of steaming cooking equipment is to use the electric heating effect of the steam generator The steam is generated, and the steam passes through the pipeline into the cooking inner tank to realize the function of heating food. Since steam is continuously injected into the inner pot during the cooking process, the excess steam will be discharged to the external environment through the steam outlet. This part of the discharged steam contains a lot of water vapor and heat, and these hot steam will not only affect the In addition to the use environment in the kitchen, it will al...

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Problems solved by technology

Through the analysis of the structure, it is found that after the steam enters the steam condensation chamber, the incoming steam is decelerated and dispersed through the steam guide column in the steam condensation chamber, and then the condensation area is increased by the water-absorbing nail. This condensation method is passive. Condensation, the condensation speed is slow, and the heat of the steam entering the steam condensation chamber is large and the speed is fast, so most of the steam will be discharged from the air outlet without being completely cooled; in addition, the outlet of the exhaust air duct is small, It will cause the steam at the steam outlet of the steaming and cooking equipment to be too concentrated, which may cause the possibility of scalding the user's hand when opening the door

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