A steam box and a work control method thereof

Abstract

The invention relates to a steam box and a working control method thereof, wherein the steam box comprises an inner tank (7), a steam generator (4) arranged outside the inner tank (7) for supplying steam to the steam box. The steam box is characterized in that the steam box also comprises a steam overtemperature system, the steam overtemperature system comprising an air inlet cover (3) which is communicated with the steam generator (4) of the steam box; an air blowing device (1) in communication with the air inlet cover (3) and capable of blowing air into the air inlet cover (3); an overtemperature device (5) communicating with the air inlet cover (3) and capable of heating the steam coming out of the air inlet cover (3), the overtemperature device comprising an overtemperature chamber (5-1) and a heating module (5-2) arranged in the overtemperature chamber (5-1), wherein the over-temperature chamber (5-1) is provided with a steam inlet and a steam outlet, the steam inlet of the over-temperature chamber (5-1) is communicated with the internal cavity of the air inlet cover (3), and the steam outlet of the over-temperature chamber (5-1) is communicated with the inner tank (7). The steam overtemperature system has no influence on the inner liner of the steam box, and can uniformly improve the temperature field of the inner liner of the steam box.

Description

technical field [0001] The invention relates to a steam box and a working control method thereof. Background technique [0002] The existing methods for steaming over-temperature steaming (that is, the steam temperature exceeds 100 degrees Celsius) mainly include: 1. Similar to an oven, the inner tank of the steamer is heated by the heating tube to realize heating of the steam in the inner tank of the steamer, and realize the steam heating of the steamer. Overheating of the inner tank temperature; 2. Set the heating tube in the inner tank of the steamer, and heat the steam in the inner tank to achieve over temperature; [0003] The existing methods have the following defects: 1. Since the heating tube is used to heat the inner container of the steamer or the heating tube is arranged in the inner container of the steamer, the temperature of the inner container of the steamer close to the heating pipe is higher, while the inner container of the stainless steel steamer Yellowi...

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Problems solved by technology

[0003] The existing methods have the following defects: 1. Since the heating tube is used to heat the inner container of the steamer or the heating tube is arranged in the inner container of the steamer, the temperature of the inner container of the steamer close to the heating pipe is higher, while the inner container of the stainless steel steamer Yellowing is easy to occur at this temperature, and to solve the yellowing phenomenon, it is necessary to add a coating on the surface, which greatly increases the cost; The steam in the middle part is in contact with the heating tube, which cannot effectively overheat all the steam in the inner tank of the steamer, resulting in poor uniformity of the temperature field of the inner tank of the steamer and poor cooking effect; 3. Due to the close proximity of the heating tube to the inner tank , the local surface temperature of the inner liner of the steamer is relatively high, and when the steamer is cleaned after cooking, there will be a hidden danger of scalding customers with residual heat; 4. Since the heating tube is not in full or direct contact with the steam, its thermal efficiency is poor and heat loss Larger, so the heating time of the whole steamer is slow under the same conditions; 5. Since the temperature of the heating tube cannot be directly monitored after heating, the temperature of the heating tube cannot be controlled, resulting in the overheating temperature of the steam cannot be accurately controlled; 6. The inner tank cannot be controlled Medium steam humidity, resulting in cooking some dishes with too much steam, resulting in too much water or too little steam, resulting in undercooking for a long time

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