Electric heating stove

Abstract

This invention is an electro thermal kitchen range, including the heater, the temperature control block, the hollowware and the hearth. The electrical heater and the temperature control block are set in the heat-guiding oil chamber that is apt for the wall of the hollowware and filled with liquid heat-guiding oil, in the oil chamber is the stirring device; the oil chamber has the return pipe of the heat-guiding oil and the expanding port. The design of this invention is fancy, the structure is delicate. It has the strong points of high temperature, fast temperature rising, energy saving, low heat loss and noise. Because the liquid heat-guiding oil only expands but not vaporizes after being heated, so it is safe and reliable, and non environmental pollution, and the size of the hearth and oil chamber can be relatively smaller. Especially the matching hollowware surface is well-proportioned, so it will not appear partially over heating and quencher situation. This invention is not only suitable for the bittern food but also for the fried dishes. It is widely used in the cooking equipment for braising, frying, stewing, and etc.

Description

technical field [0001] The invention relates to a furnace or range for indirect radiation heat supply by an electric heating element, in particular to an electric cooking range. Background technique [0002] Traditional non-household cooking stoves, including diesel gasifiers, gas gasifiers, and oil-injected stoves using burners, generally suffer from large heat loss, high energy costs, and serious environmental pollution. The electric heating source of the existing electric heating cooker is in direct contact with the bottom of the matching metal pot body, so the heating temperature of the entire pot surface cannot be nearly uniform, and local overheating may occur. That is, the food at the bottom of the pot heats up quickly, while the food at the top of the pot heats up slowly. Often when the food at the bottom of the pot is burnt, the food at the top of the pot is not yet fully cooked, which obviously affects the quality and flavor of the food. . Contents of the invent...

AI Technical Summary

Problems solved by technology

[0002] Traditional non-household cooking stoves, including diesel gasifiers, gas gasifiers, and oil-injected stoves using burners, generally have problems of large heat loss, high energy consumption costs, and serious environmental pollution.

The electric heating source of the existing electric heating cooker is in direct contact with the bottom of the matching metal pot body, and the heating temperature of the entire pot surface cannot be nearly uniform, and local overheating may occur

That is, the food at the bottom of the pot heats up quickly, while the food at the top of the pot heats up slowly. Often when the food at the bottom of the pot is burnt, the food at the top of the pot is not yet fully cooked, which obviously affects the quality and flavor of the food.

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