Commercial stove

Abstract

A commercial stove, including a panel, a hearth, an air intake pipe, a built-in burner in the hearth, and an air duct. There are smoke exhaust holes, and the inner wall of the furnace is covered with an infrared reflective net; the inlet pipe is divided into a horizontal pipe and a longitudinal pipe, and the longitudinal pipe is connected with the horizontal pipe, and the end of the longitudinal pipe is an air inlet, and one end of the horizontal pipe is The fire gas outlet and the main fire gas outlet are set at the other end; the fire ignition valve is connected to the horizontal pipe between the fire gas outlet and the longitudinal pipe, and the main fire air-gas linkage valve is connected to the horizontal pipe between the main fire gas outlet and the longitudinal pipe; the panel A display screen is provided on it. The invention can simultaneously adjust the flow rate of the gas pipe and the air pipe, maintain a fixed ratio of air and gas, make the gas fully burn, and recover excess heat energy for reuse, so that the furnace is heated evenly, and the firepower can be checked intuitively in time.

Description

technical field [0001] The invention belongs to the field of commercial kitchen utensils, and in particular relates to a commercial stove. Background technique [0002] Commercial stoves are widely used in restaurants, hotels and other occasions. Most of them burn liquefied gas to provide heat. The liquefied gas needs to be mixed with air before it can be fully burned. However, the existing stoves generally have two valves to control the intake and air intake respectively, which cannot realize the ventilation. Linkage, this has caused a series of inconveniences: First, the air valve and air valve are controlled separately, and the mixed combustion of liquefied gas and air is realized through manual adjustment. Only by experience adjustment, it is easy to cause uneven mixing ratio of air and air. Insufficient combustion of liquefied petroleum gas leads to waste of energy and pollution of the environment. Secondly, chefs need to adjust the firepower frequently to meet differen...

AI Technical Summary

Problems solved by technology

[0002] Commercial stoves are widely used in restaurants, hotels and other occasions. Most of them burn liquefied gas to provide heat. The liquefied gas needs to be mixed with air before it can be fully burned. However, the existing stoves generally have two valves to control the intake and air intake respectively, which cannot realize the ventilation. Linkage, this has caused a series of inconveniences: First, the air valve and air valve are controlled separately, and the mixed combustion of liquefied gas and air is realized through manual adjustment. Only by experience adjustment, it is easy to cause uneven mixing ratio of air and air. Insufficient combustion of liquefied petroleum gas leads to waste of energy and pollution of the environment. Secondly, chefs need to adjust the firepower frequently to meet different firepower needs when cooking. Each adjustment needs to adjust the air valve and air valve at the same time, which is time-consuming and laborious.

[0003] On the other hand, when the firepower is increased, the temperature generated by the flame in the furnace can be as high as 800°C, and a considerable part of the heat will be emitted through the furnace wall, or flow out from the flue with the flue gas, and the heat will be wasted in vain. Lost, resulting in a waste of energy; the heat is dissipated into the surrounding environment, which greatly increases the ambient temperature, increases the discomfort of the operator, and is not environmentally friendly.

In addition, the flue is generally arranged on one side of the furnace, and the flue gas is discharged from the flue, so the flue gas is easy to accumulate near the flue, resulting in high temperature near the flue, which makes the bottom of the pot not evenly heated.

[0004] Furthermore, the existing commercial stoves cannot visually check the firepower, and can only judge the firepower by peeping at the flame at the bottom of the pot, which requires experienced operators to control and adjust it well, which is extremely inconvenient

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