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Steam emulsion soup-stock furnace

A soup and steam technology, applied in kitchen utensils, household utensils, cooking utensils, etc., can solve the problems of affecting the taste of soup, sticking ingredients, sticking pots, etc., to achieve faster cooking efficiency, safe use, and high heating efficiency Effect

Pending Publication Date: 2019-10-22
BEIJING HENGTAI WEIYE IND & TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is a problem in the use of existing soup stock stoves. During the process of boiling stock, the water in the pot body will continue to lose, and the ingredients in the soup will easily stick to the bottom of the pot.

Method used

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  • Steam emulsion soup-stock furnace
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  • Steam emulsion soup-stock furnace

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0038] refer to figure 1 , a steam emulsification broth stove, including a broth pot body 1 and a steam generation system, the steam generation system can directly pass steam into the soup in the stock pot body 1 for direct heating.

[0039] The advantage of this setting is that water is heated by steam, which is more efficient than combustion and other heat conduction heating methods; moreover, steam can replenish the water lost in the soup, so that the water in the soup tends to balance and is less likely to appear mushy pot phenomenon.

[0040] A drainpipe 10 for discharging broth is provided at the bottom of the soup pot body 1, and a valve 100 is arranged on the drainpipe 100; when the broth is boiled, the valve 100 can be opened to discharge the broth; the broth can also be drained from the The opening of the stock pot body 1 is scooped out.

[0041] A pot cover 8 is arranged on the opening of the stock pot body 1; one side of the pot cover 8 is hinged with the stock p...

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PUM

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Abstract

The invention relates to a steam emulsion soup-stock furnace. The steam emulsion soup-stock furnace comprises a soup-stock boiler body and a steam generation system; and the steam generation system can directly introduce steam into soup of the soup-stock boiler body, so that direct entrance type heating is carried out. In the use process of the steam emulsion soup-stock furnace in the invention, water can be continuously supplied into the boiler body; therefore, water in the soup tends to balance; and thus, the burnt phenomenon is not easy to appear.

Description

technical field [0001] The invention relates to kitchen equipment, in particular to a steam emulsification broth stove. Background technique [0002] The broth stove is mainly used to boil broth, and it is an important equipment for restaurants. [0003] Existing broth stoves mainly include two parts; one part is a pot body, and the other part is a heating device; the heating device is generally an induction cooker or a gas stove, which is arranged under the pot body; The device starts to heat; after the boiling is completed, the soup is poured out through the opening of the pot body or the discharge pipe on the side of the pot body, and the stock stove can boil more stock at one time. [0004] There is a problem in the use of existing soup stock stoves. During the process of boiling stock, the water in the pot body will continue to lose, and the ingredients in the soup will easily stick to the bottom of the pot. . Contents of the invention [0005] The object of the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/16A47J36/24A47J36/00
CPCA47J27/16A47J36/24A47J36/00
Inventor 兰锦禄
Owner BEIJING HENGTAI WEIYE IND & TRADE CO LTD