Energy-saving electromagnetic soup cooking stove

Abstract

The invention discloses an energy-saving electromagnetic soup cooking stove. The energy-saving electromagnetic soup cooking stove comprises a base assembly, moving wheels, an induction cooker assembly, a stove surface assembly, a stove wall assembly, a display screen, a water pipe assembly and a controller, the moving wheels are arranged at the bottom of the base assembly at equal intervals, the moving wheels are arranged at the bottom of the base assembly at equal intervals, and the induction cooker assembly is arranged at the top of the base assembly. According to the electromagnetic soup cooking stove, through cooperation between electric energy and the induction cooker assembly, the effect that waste gas such as carbon dioxide and sulfur dioxide cannot be generated in the cooking process is achieved, the problems that the waste gas such as the carbon dioxide and the sulfur dioxide can be generated to pollute the environment and energy consumption is high when an existing soup cooking stove is used are solved, through cooperation between a heating panel and a heating rotating body, the effect that a pot body is directly heated to reduce heat transfer loss is achieved, the problems that an existing soup cooking stove is low in heating, long in cooking time is long, and lost in heat are solved.

Description

technical field [0001] The invention relates to the technical field of kitchen utensils, in particular to an energy-saving electromagnetic soup cooker. Background technique [0002] The soup stoves used in commercial restaurants such as hotels, restaurants, food stalls, and small restaurants are generally gas-fired soup stoves and coal cake-fired soup stoves. The main fuels are gas and coal, which are non-renewable resources and consume a lot of natural resources. , is not conducive to environmental protection; in the heating process, it is easy to produce carbon dioxide, sulfur dioxide and other waste gases, which has a greater impact on nature; During the cooking process, the heat energy is first transferred to the pot, and then transferred to the food by the pot. The loss of heat energy is large, the thermal efficiency is low, the cooking time is long, and the energy consumption is high, which is not conducive to environmental protection and energy saving. Because the bot...

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Problems solved by technology

[0002] The soup stoves used in commercial restaurants such as hotels, restaurants, food stalls, and small restaurants are generally gas-fired soup stoves and coal cake-fired soup stoves. The main fuels are gas and coal, which are non-renewable resources and consume a lot of natural resources. , is not conducive to environmental protection; in the heating process, it is easy to produce carbon dioxide, sulfur dioxide and other waste gases, which has a greater impact on nature; During the cooking process, the heat energy is first transferred to the pot, and then transferred to the food by the pot. The loss of heat energy is large, the thermal efficiency is low, the cooking time is long, and the energy consumption is high, which is not conducive to environmental protection and energy saving. Because the bottom of the soup pot is heated unevenly, this The phenomenon of "false boiling" sometimes occurs in the cooking process of similar soup stoves, that is, the water in the center of the soup pot does not reach the boiling point for a long time, while the surrounding water boils, resulting in a low utilization rate of heat energy

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