Novel healthy food heating system

Abstract

The invention discloses a novel healthy food heating system. The novel healthy food heating system includes a novel healthy food heating system body which is communicated with a water vapor device, ahemispheroid-shaped vapor heating chamber with water vapor outlets is formed in the bottom wall of the novel healthy food heating system body, and vapor generated in the water vapor device enters thehemispheroid-shaped vapor heating chamber and then diffuses into of the novel healthy food heating system body through the water vapor outlets of the hemispheroid-shaped vapor heating chamber. According to the novel healthy food heating system, the novel healthy food heating system body made from a non-metallic material is adopted to replace a traditional container made from heat conduction metal,so that not only is heat loss reduced, but also heating is uniform; the vapor is directly introduced into the non-metallic novel healthy food heating system body, through the heat exchange effect between the vapor and water in a container, the water is boiled rapidly, and food is rapidly boiled or cooked.

Description

technical field [0001] The invention relates to a cooking device, in particular to a device for scalding food with hot water. Background technique [0002] People often add various traditional health-care dietary ingredients to boil in hot water, and then use the boiling water to boil raw food, such as easy-to-cook seasonal vegetables, thinly sliced ​​meat, etc. . Such traditional eating methods generally use flames to directly heat the bottom of a pot (such as the bottom of a hot pot) to obtain boiling hot water. The heating source generally includes chemical fuels such as gas, charcoal, gasoline or alcohol. [0003] But such traditional food blanching devices have some disadvantages. First of all, this type of traditional device is directly heated by a heating furnace, and the flame generated is directly aimed at the bottom of the pot. Because there is a certain distance between the pot and the heating flame, part of the heat is directly transferred to the bottom of the...

AI Technical Summary

Problems solved by technology

[0003] But this type of traditional food scalding device has some disadvantages

First of all, this type of traditional device is directly heated by a heating furnace, and the flame generated is directly aimed at the bottom of the pot. Since there is a certain distance between the pot and the heating flame, part of the heat is directly transferred to the bottom of the pot, and part of the heat cannot be transferred. To the bottom of the pot, it radiates into the air through radiation, so the efficiency of flame heating is very low, which not only wastes energy, but also takes a long time to heat the water to boiling due to the low heating efficiency; secondly, Not only heat energy loss occurs between the heating furnace and the bottom of the pot, but also heat energy loss occurs between the pot and the water, because the heat transfer between the two basically relies on heat radiation. Pots are usually made of metal materials, such as iron pans or stainless steel pans, so the heat transfer speed is relatively fast, and the heat is easily dissipated into the air, thereby causing heat energy loss again; Material pots have strong thermal conductivity and are directly heated by flames. It is difficult to control the heating process uniformly. In addition, metal microscopic impurities are easy to infiltrate into the water during the use of metal pots, making it difficult to maintain a constant water temperature in the pot. It has characteristics and umami taste that is difficult to maintain, and the food after boiling is prone to overcooking and overcooking

Images