Anti-repeated heating device for water dispenser

Abstract

The invention discloses an anti-repeated heating device for a water dispenser. The device comprises an anti-repeated heating device body for a water dispenser, and the anti-repeated heating device body for a water dispenser is communicated with a water vapor device. A bottom wall of the anti-repeated heating device body for a water dispenser is provided with a hemispherical vapor heating chamber having a water vapor outlet hole. Vapor generated in the water vapor device enters the hemispherical vapor heating chamber, and diffuses into the anti-repeated heating device body for a water dispenserthrough the water vapor outlet hole. The anti-repeated heating device body for a water dispenser, the device being made of non-metal material, is used to replace a traditional container body made ofheat-conducting metal, heat loss is reduced, and heating is uniform. Steam directly enters the non-metal anti-repeated heating device for a water dispenser, through heat exchange effect of steam and water in the container, the water is quickly boiled, and food is quickly cooked thoroughly or boiled.

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

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