Annular food steamer

Abstract

The invention discloses an annular food steamer. The food steamer includes multiple layers of steamer bodies and a heat preservation cover, wherein each steamer body is integrally composed of an annular side wall and a steamer bottom, all the layers of the steamer bodies are of the same structure, each steamer bottom is conical, and a water vapor penetration hole is formed in the middle of each steamer bottom; the heat preservation cover is provided with an exhaust valve, the middle of the inner wall surface of the heat preservation cover is fixedly provided with a conical top cover, and the small end of the conical top cover faces downwards. After the layers of the steamer bodies are stacked, the water vapor penetration holes in several layers form a water vapor ascending passage, and theconical top cover achieves the effects that water vapor condenses into water droplets and then the water droplets flow back through the water vapor penetration holes. According to the annular food steamer, by utilizing the water vapor penetration holes in the middle, water vapor directly reaches the top and penetrates through the whole steamer, heat cannot be lost due to the function of the heatpreservation cover, and the temperature of the top layer is the same as those of other layers when the heat is maintained in the steamer, so that the effect of simultaneously steaming food in one steamer is achieved. The concept that traditional food steamers are used for steaming food from bottom to top is changed, time is saved, the efficiency is improved, and the utilization rate of water vaporis increased.

Description

technical field [0001] The invention belongs to cooking utensils and relates to a steamer. Background technique [0002] The common steamer in the prior art is to use the heat carried by the water vapor to steam the food in the steamer, but because the water vapor is in the process of rising, the cold food absorbs heat (heat transfer); The ground is lost, only when the heat of the food on one layer is high, it will approach the upper layer, so the heat reaching the top is very small, causing the top to be cooked last, and the food is cooked from the lower layer to the upper layer. In this way, the lower layer is cooked , but can’t take it, because once you take it, all the water vapor in the cage will escape, which directly makes it difficult for the food on the upper layer to be cooked quickly, so that it can only be eaten after it has been steamed. Contents of the invention [0003] In order to realize the simultaneous cooking of food in the multi-layer steamer, changin...

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Problems solved by technology

[0002] The common steamer in the prior art is to use the heat carried by the water vapor to steam the food in the steamer, but because the water vapor is in the process of rising, the cold food absorbs heat (heat transfer); The ground is lost, only when the heat of the food on one layer is high, it will approach the upper layer, so the heat reaching the top is very small, causing the top to be cooked last, and the food is cooked from the lower layer to the upper layer. In this way, the lower layer is cooked , but you can’t take it, because once you take it, all the water vapor in the cage will run away, which will directly cause the food on the upper layer to be difficult to cook quickly, so that it can only be eaten after it has been steamed.

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