Electric tandoor realizing natural circulation of hot air

Abstract

The invention provides an electric tandoor realizing natural circulation of hot air. The electric tandoor comprises a tandoor body, an air interlayer, an insulating layer, heating elements, flow limiting plates, temperature measuring devices, a temperature control device, air collecting pipelines, a tandoor wall, straight tube sections, bent tube sections, air flow dispersers, flow guide plates and the like, wherein vacuum areas formed inside the straight tube sections provide drive force for the natural circulation of hot air, through the flow guide effect of the flow limiting plates, hot airis sufficiently recycled, and the heat efficiency of the tandoor is effectively improved.

Description

technical field [0001] The invention relates to an electric naan pit, in particular to an electric naan pit with natural circulation of hot air. Background technique [0002] Naan is a kind of baked bread, which is one of the indispensable staple foods in the lives of ethnic minorities such as Uighurs and Kazakhs. The traditional naan pit is a one-piece structure made of fired clay, and coal is generally used as the fuel for firing naan cakes. In the combustion process of fossil fuels such as coal, a large amount of pollutants such as nitrogen oxides and sulfur oxides are likely to be produced, which pollute the air environment. Nitrogen oxides and sulfur oxides are not only one of the main substances that form acid rain, but also the cause of smog Important factors, especially the traditional Nangpit does not have any flue gas treatment measures in the process of burning coal, which greatly pollutes the atmospheric environment. In recent years, with the continuous increas...

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Problems solved by technology

[0003] The electric pan with clean energy and electric energy as the heat source solves most of the problems of the traditional pan, but the heating element of the electric pan in the prior art is arranged at the center of the bottom of the pan. During the roasting process, the air is gradually heated after being heated. After rising, through the convective heat exchange with the raw pan on the wall, the pan is heated and gradually cooked, and most of the hot air after heat exchange rises vertically along the center of the pan and is discharged into the atmosphere, and the inner wall of the pan is obtained The heat is very limited, most of the heat is lost to the external environment with the hot air, and this part of the energy has not been used reasonably

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