Working method of high-efficient roasting pan

Abstract

A working method of a high-efficient roasting pan includes the following steps: a first heat transferring member and a second heat transferring member surround a relative sealed three-dimensional heating chamber; a periphery outer circulation cooling fan blows air to the three-dimensional heating chamber at a constant temperature, and relatively cools the three-dimensional heating chamber; low temperature air flow generated by the cooling fan enters the three-dimensional heating chamber via an air outlet or a clearance formed between the first heat transferring member and the second heat transferring member; the low temperature air and high temperature air are mixed in the three-dimensional heating chamber, and high temperature water steam is discharged out via the clearance between the first heat transferring member and the second heat transferring member; low temperature air enters the three-dimensional heating chamber via an outer end of the three-dimensional heating chamber and is converted into a heated temperature air flow, the heated temperature air flow flows out of the other end of the three-dimensional heating chamber, surfaces of food are hardened rapidly so as to block water in the food, rapid loss of water in the food can be prevented, and the processed food is hard in outer part, and is soft in inner part. The high efficient roasting pan is excellent in cooking effect, is easy to demount and clean, and is wide in application range.

Description

technical field [0001] The invention relates to a working method of a high-efficiency baking pan. Background technique [0002] A traditional wok generally includes a second body that can provide heating and a first body that can be heated. But along with the continuous improvement of people's living standards, a single baking function is difficult to meet the needs of market development. In view of this situation, some manufacturers have made some improvements, such as Chinese Patent Document No. CN 202341751 U on July 25, 2012 Disclosed is a three-dimensional heating multifunctional frying pan, in particular a small household three-dimensional heating multifunctional frying pan, which includes a pot cover hinged on the first heat transfer body, and the first heat transfer body is provided with a built-in pot liner. In the cooking cavity, the flipping device is set in the inner pot, and the upper auxiliary heating element is installed on the pot cover corresponding to the ...

AI Technical Summary

Problems solved by technology

[0003] Its disadvantages are high power, high shell temperature, expensive high-temperature materials, fast aging of body appearance accessories, inconvenient cleaning, and high production cost, so it needs to be improved.

[0004] There is also a kind of baking pan on the market. The baking pan heats food by clamping it up and down. Since there is no stirring device, cooling fan or heightening ring, it cannot achieve multi-function and multi-purpose. The thermal efficiency is low, so it needs to be improved.

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