Energy-saving Chinese food cooking gas cooker

Abstract

The invention relates to a Chinese food cooking gas cooker. The Chinese food cooking gas cooker can achieve full pre-mixing and has a constant air-fuel ratio, flue gas waste heat at the tail can be recovered, and electric regulation is achieved. The Chinese food cooking gas cooker comprises a cooker body support, a controller, a burner, a main cooker body, a wok, an inductor, a radiation plate, anair-fuel proportional valve, an air blower, an exhaust fan, an inlet air uniformizing device, an exhaust flue gas uniformizing device and a waste heat recovery device. The main cooker body adopts a full pre-mixing and constant air-fuel ratio combustion mode, and the radiation plate is mounted in a hearth to enhance radiant heat exchange. Fuel gas waste heat at the tail is recovered, so that the heat efficiency of a cooker body is improved, and the working environment of cooks is improved. An anti-idling distance meter is mounted on the cooker surface, and the inductor judges the state of thegas cooker in the cooking process and generates a signal to cut off a main flame, so that gas waste is avoided. Electronic elements in a system are connected through an electric control system, so that operation of the cooker is simplified, and the using safety, convenience and control accuracy of the cooker are improved. The Chinese food cooking gas cooker has the characteristics of being high inefficiency, capable of saving energy, environmentally friendly, safe, easy and convenient to operate and the like.

Description

technical field [0001] The invention relates to the technical field of cooking equipment, in particular to an energy-saving gas cooking stove for Chinese food. Background technique [0002] Chinese food cooking stoves are widely used, and can be used for frying, frying, frying, deep-frying, boiling, stewing, steaming, etc. The cooking stove needs to be powerful, and can process food in a short time, lock the moisture in the food, and have a good color and fragrance. Less nutrient loss and less waiting time for customers. Chinese cooking stoves generally use a pointed pot, and the bottom of the pot is 1 / 3 to 2 / 3 deep when cooking. The effective use area of ​​the bottom of the pot is small, and the local heat load of the bottom of the pot is relatively high, which is generally several times to several times that of Western cooking stoves. ten times. [0003] The throwing pot and empty burning of commercial cooking stoves make the thermal efficiency of the gas lower, and the ...

AI Technical Summary

Problems solved by technology

GB30531-2014 "Energy Efficiency Limits and Energy Efficiency Grades of Commercial Gas Stoves" divides the energy efficiency of cooking stoves. The energy efficiency of grade I is 45%, the energy efficiency of grade II is 35%, and the energy efficiency of grade III is 25%. It can be seen that the traditional Chinese cooking stove Thermal efficiency is generally low and energy waste is serious

In addition, during the cooking process, there are still problems such as disordered oil fume emission, high smoke temperature, and loud noise, which seriously affect the working environment of chefs.

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