Hot water, vapor and high-temperature vapor conversion generating device of vapor cooking stove

Abstract

The invention relates to a hot water, vapor and high-temperature vapor conversion generating device of a vapor cooking stove. The conversion generating device comprises a stove body and intelligent concentrated control boards. A vapor generating cavity and a water inlet cavity are formed in the stove body. The water inlet cavity is communicated with a water inlet pipe. A water level controller isarranged in the water inlet cavity. A water outlet pipe is communicated with the lower portion of the vapor generating cavity. A vapor water inlet and a vapor overflow opening are formed in the side wall, communicated with the water inlet cavity, of the vapor generating cavity. Two vapor generating heating bodies and a high-temperature vapor heating body are fixedly arranged on the other side wallof the vapor generating cavity. High-temperature gas and vapor at 300-500 DEG C can be rapidly obtained and can be used for constant-temperature heating and drying, operation is simple, temperature rising is quick, and electricity consumption is low; each heating body is provided with one independent intelligent concentrated control board; the heat-temperature gas and vapor reach a closely-no-pressure state and are not prone to hurting people, not prone to burning out and economical and safe.

Description

technical field [0001] The invention relates to the field of cooking equipment, in particular to a hot water, steam and high-temperature steam conversion generating device for a steam cooking furnace. Background technique [0002] The steam device can be applied to many aspects such as distillation, high-temperature disinfection and sterilization of articles, indoor humidification, steam bathing in small rooms, and medical treatment. In the environment where people are increasingly pursuing a healthy diet, more and more food is cooked by steaming. The processing method of steaming food is to use the water vapor generated after boiling water as the heat transfer medium to make the food ripe. The food processed by this method has the characteristics of high water content, moist, soft and glutinous, original flavor, delicious soup, etc. During the steaming process, the raw materials are in a closed state, directly in contact with the steam, the heating time is short, and the wa...

AI Technical Summary

Problems solved by technology

However, the traditional utensils for steaming and cooking food have problems such as low thermal efficiency, cumbersome steps to use, and unsatisfactory cooking effects.

[0003] Existing steam devices have low temperature, limited scope of application, and high external temperature, so an additional heat dissipation system is required. Some existing steam devices use induction cookers as auxiliary heating devices; Hot water or steam at 100-200 degrees, and high-temperature steam at 300-500 degrees cannot be obtained quickly, and it is impossible to switch between hot water, steam and high-temperature steam, which cannot meet people's needs for high-temperature cooking steam devices

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