Kitchen system

Abstract

According to the kitchen system, exhaust of the power equipment is used for heating a clean water source formed by converging condensate water of the air conditioning system and hot condensate water of the steam heating equipment, waste is turned into wealth, heat energy is generated to heat drinking water, rice or dishes, the kitchen system is more healthy for human bodies, and the cabin environment of a kitchen is protected; meanwhile, the secondarily utilized hot water source can also be used for self-cleaning and fire extinguishing of a smoke exhaust and drainage system of a kitchen; in addition, temperature tracing can be carried out on an air cooler condensate pipe in a food freezer and piping systems in low-temperature environments such as two outer board empty cabins or exposed decks, so that the piping systems are not frozen. According to the kitchen system, exhaust of the power equipment, condensate water of the air conditioning system and hot condensate water of the steam heating equipment are recycled, so that the electric load of the ship is reduced, the kitchen system conforms to the trend of green and low-carbon development of the current ship industry, various defects in the prior art are effectively overcome, and the kitchen system has high industrial utilization value.

Description

Technical Field

[0001] The present invention relates to the technical field of ship security, and in particular to a kitchen system. Background Art

[0002] Conventional kitchen appliances are significant energy consumers. For example, rice steamers and water boilers use electricity to cook rice and heat drinking water. Larger vessels, especially those with multiple crew members like commercial vessels or cruise ships, often have more rice steamers and water boilers, consuming more electricity.

[0003] Furthermore, the exhaust gas generated by a ship's power plants (such as gas turbines 006, engines 007, generators 008, and boilers 009) is extremely hot. Conventional methods of discharging this waste energy into the atmosphere, treating it as waste energy, not only wastes heat energy, increases carbon emissions, enhances the greenhouse effect, but also increases the ship's infrared exposure risk. Furthermore, the large amounts of condensate generated by the ship's air conditioning and heating systems are also treated as wastewater and discharged into the sea, wasting precious clean water resources. Therefore, conventional methods of treating waste energy and wastewater in kitchen equipment and ships are not energy-efficient, environmentally friendly, economical, or safe.

[0004] Furthermore, the kitchen is prone to fire. When a chef cooks on an induction cooktop, if a frying pan catches fire or flames rise, sparks can be drawn into the exhaust duct by existing range hoods, easily igniting the accumulated grease and dirt on the lining of the duct over the years, causing a fire. Once a fire breaks out, it can spread rapidly through the "chimney effect," posing a significant threat to the safety of personnel and equipment within the enclosed environment of a ship. Therefore, according to relevant national standards such as GB / T40248-2021, "Fire Safety Management in Crowded Places," kitchen flues in crowded places must be cleaned at least quarterly. Existing technologies also lack automatic cleaning capabilities.

[0005] To sum up, designing an energy-saving, environmentally friendly, economical, safe, and artificial intelligence kitchen system is an urgent problem to be solved. Summary of the Invention

[0006] In view of the above-mentioned shortcomings of the existing technology, such as being non-energy-saving, non-environmentally friendly, uneconomical, unsafe, and non-intelligent, the present invention provides a kitchen system, which includes an energy-saving piping system, an energy-saving water boiler system, an energy-saving rice steamer system, a self-cleaning and fire-extinguishing cooking and smoke exhaust system, a self-cleaning drainage system, a monitoring unit, and a control unit;

[0007] All high-temperature exhaust pipes of the ship's power units are combined into a high-temperature exhaust manifold to collect the high-temperature exhaust gas. The high-temperature exhaust manifold is connected to the bottom of the steam generator. The steam generator consists of an outer metal shell and a spiral tube spiraling upward inside. The high-temperature exhaust manifold is connected to the bottom inlet of the spiral tube. A water cavity is formed between the metal shell and the outside of the spiral tube. The condensate mixing manifold, which serves as a clean water source, is connected to the water cavity from the bottom of the shell. When the mixed condensate in the water cavity is heated by the high-temperature exhaust gas in the spiral tube, the generated high-temperature steam enters the high-temperature steam pipe at the top of the steam generator.

[0008] The high-temperature steam pipe connected to the steam generator and the top steam pipe connected to the steam outlet of the energy-saving rice steaming box system are interconnected to converge the high-temperature steam. The converged high-temperature steam is connected to the steam distribution and pressure-stabilizing header. The outlet of the steam distribution and pressure-stabilizing header is divided into five routes: one route supplies the energy-saving water boiler system, one route supplies the handheld steam spray gun for users to clean stubborn oil stains on the kitchen floor, one route supplies the kitchen air conditioner and dry food storage air conditioner for heating or dehumidification, one route supplies the self-cleaning and fire-extinguishing cooking and smoke exhaust system, and the last route supplies the energy-saving rice steaming box system.

[0009] Optionally, the steam condensate formed after the high-temperature steam enters the energy-saving water boiler system, the kitchen air conditioner and the dry food storage air conditioner to release heat energy is discharged through the steam condensate pipe. The steam condensate pipe is first merged and then merged with the steam condensate pipes generated by other steam heating equipment on the whole ship to form a high-temperature steam condensate main pipe;

[0010] A branch pipe is opened in the middle of the high-temperature steam condensate main pipe to connect to the self-cleaning drainage system, which is used to connect to the downpipe of the washing pool. The end of the high-temperature steam condensate main pipe is connected to the heating pipe, which is divided into No. 1 heating pipe and No. 2 heating pipe;

[0011] The outer wall of the condensate pipe of the refrigeration equipment generated by the air cooler located in the kitchen food freezer is covered with a No. 1 temperature tracing pipe. The lower end of the No. 1 temperature tracing pipe is connected to the high-temperature steam condensate main pipe, and the upper end is connected to the medium-temperature steam condensate pipe. The condensed water generated in the air cooler flows out from the condensate pipe of the refrigeration equipment from top to bottom. The high-temperature steam condensate in the water cavity formed between the No. 1 temperature tracing pipe and the outside of the condensate pipe of the refrigeration equipment flows from bottom to top. After heat exchange, the high-temperature steam condensate entering the No. 1 temperature tracing pipe is cooled to medium-temperature steam condensate.

[0012] Optionally, the medium-temperature steam condensate pipe enters the No. 2 temperature tracing pipe, which covers the pipe system located in the two outer side empty compartments of the ship or on the open deck. After heat exchange, the medium-temperature steam condensate entering the No. 2 temperature tracing pipe is cooled to low-temperature steam condensate, and the low-temperature steam condensate is discharged through the low-temperature steam condensate pipe. The low-temperature steam condensate pipe is first merged with the condensate pipes of the refrigeration equipment of each air cooler passing through the kitchen food freezer, and then merged with the condensate pipes of the refrigeration equipment of the kitchen air conditioner and the dry food warehouse air conditioner, and finally merged with the condensate pipes of all other refrigeration equipment on the ship to form a condensate mixing main pipe, which is connected to the water cavity of the steam generator.

[0013] Optionally, the energy-saving water boiler of the energy-saving water boiler system is composed of a small water tank at the top and a large water tank at the bottom. The small water tank is provided with a small steam coil matching its volume, and the large water tank is also provided with a large steam coil matching its volume. The small water tank and the large water tank are each provided with a high liquid level sensor, a middle liquid level sensor, a low liquid level sensor and a temperature sensor, and a connecting pipe is provided between the small water tank and the large water tank.

[0014] After the high-temperature steam pipe is connected to the energy-saving water boiler system, it is first divided into two parts, one connected to the inlet of the small steam coil in the small water tank and the other to the inlet of the large steam coil in the large water tank; the outlet of the small steam coil and the outlet of the large steam coil are connected to the high-temperature steam condensate main pipe through the steam condensate pipe;

[0015] When the water in the large water tank boils, the steam generated enters the top steam pipe in the upper right corner. At the same time, the top steam pipe of the large water tank merges with the high-temperature steam pipe, so that the high-temperature steam generated in the large water tank enters the small steam coil or the large steam coil to continue to participate in heating, realizing the recycling of heat energy.

[0016] Optionally, the high-temperature steam flowing out of the steam distribution and pressure-stabilizing header enters the steam coils of n energy-saving rice steamers that need to be opened through the high-temperature steam pipe to heat the rice. The high-temperature steam generated after heating enters the top steam pipe on top of them. The top steam pipes of all the energy-saving rice steamers are finally collected together to transport the high-temperature steam to the steam distribution and pressure-stabilizing header for further recycling.

[0017] Optionally, the high-temperature steam flowing out of the steam distribution and pressure-stabilizing header first enters the steam coil of energy-saving rice steaming box No. 1 through the high-temperature steam pipe to heat the rice, and the high-temperature steam generated after heating enters its top steam pipe; the control unit starts energy-saving rice steaming box No. 2, and the outlet of the top steam pipe of energy-saving rice steaming box No. 1 is merged with the high-temperature steam pipe at the steam inlet of energy-saving rice steaming box No. 2... The outlet of the top steam pipe of energy-saving rice steaming box No. n-1 is merged with the high-temperature steam pipe entering energy-saving rice steaming box No. n, and enters the steam coil of energy-saving rice steaming box No. n to heat the rice, and the high-temperature steam generated after heating finally enters its top steam pipe, and is finally transported to the steam distribution and pressure-stabilizing header for further recycling.

[0018] Optionally, a fume exhaust hood of a cooking and fume exhaust system with self-cleaning and fire extinguishing function is located above the stove, and a fan is provided in the fume exhaust hood to draw the fume generated by the chef cooking into the fume exhaust pipe;

[0019] At the top of the fume exhaust hood, there is a high-temperature steam pipe led from the steam distribution and pressure-stabilizing header. One part of the pipe is divided into two parts. One part enters the fume exhaust hood and is connected to the steam fire extinguishing ring pipe installed inside the fume exhaust hood and along the inner wall. A circle of high-pressure atomizing nozzles are evenly distributed below the steam fire extinguishing ring pipe. The other part is first connected to a steam trap to become a steam condensate pipe. The high-temperature steam is condensed into high-temperature steam condensate, then connected to a detergent tank, and finally enters the fume exhaust pipe and is connected to the cleaning spiral pipe located inside it.

[0020] The exhaust pipe is a section of welded watertight and airtight air duct with a circular or rectangular cross-section. Both sides of its bottom are inclined toward the middle drainage box. The bottom of the drainage box is connected to a sewer pipe equipped with an electric stop valve. There is a water level sensor in the drainage box. When it detects that there is drainage in the drainage box, the control unit automatically opens the electric stop valve on the sewer pipe to drain the water until the water in the drainage box is drained, and then the control unit automatically closes the electric stop valve.

[0021] Optionally, the pot lid of the self-cleaning and fire-extinguishing cooking and smoke exhaust system can cover the oil pan and the circular concave induction cooktop, and the pot lid and the induction cooktop are directly connected together through an automatic closing device that can withstand high temperatures;

[0022] There is a high-temperature resistant miniature camera inside the fume exhaust hood. When it detects a fire on the induction cooker or the oil pan, the control unit immediately turns off the power of the induction cooker, turns off the fan in the fume exhaust hood, and rotates the automatic closing device to close the pot lid. Before closing, the fume exhaust hood control panel will sound a voice alarm to remind the chef to leave quickly and keep a distance.

[0023] Optionally, the self-cleaning drainage system includes an electric faucet, a high-temperature condensate branch pipe is led from the high-temperature steam condensate main pipe and connected to the downpipe at the downpipe of the washing tank, and a detergent tank is also connected to the downpipe;

[0024] The electric faucet has buttons for opening and closing the water source and adjusting the flow level. It also has a fourth button that is linked to the electric stop valve on the introduced high-temperature condensate branch pipe and the electric stop valve under the detergent tank. When someone washes greasy pans, dishes, meat, etc. in the sink, they can press this fourth button to allow the high-temperature steam condensate mixed with detergent to clean the greasy sink drain pipe to prevent grease from adhering to the inner wall of the pipe.

[0025] Optionally, the monitoring unit includes a water level sensor, a high liquid level sensor, a middle liquid level sensor, a low liquid level sensor, a timer, an oil and gas concentration meter, a temperature sensor, and a miniature camera;

[0026] The control unit is connected with the energy-saving piping system, the energy-saving water boiler system, the energy-saving rice steamer system, the self-cleaning and fire-extinguishing cooking and smoke exhaust system, the self-cleaning drainage system and the monitoring unit, and controls them and monitors their operating status.

[0027] As described above, the present invention provides a kitchen system that uses the exhaust gas of power equipment (waste energy in the prior art) to heat a clean water source (waste water in the prior art) formed by the condensed water of the air-conditioning system and the hot condensed water of the steam heating equipment, thereby turning waste into treasure and generating heat energy to heat drinking water, rice or dishes. This is not only healthier for the human body, but also protects the cabin environment of the kitchen. At the same time, the secondary hot water source can also perform self-cleaning and fire extinguishing on the kitchen's exhaust and drainage systems. Moreover, it can also heat the condensate pipes of the air cooler in the food freezer and the pipes in low-temperature environments such as the two outer side empty cabins or the open deck to prevent them from freezing.

[0028] The benefit of the galley system of the present invention is that it recycles the exhaust gas of the power equipment, the condensed water of the air-conditioning system, and the condensed water of the steam heating equipment, which not only saves precious fresh water resources, but also reduces carbon emissions and the greenhouse effect, and also reduces the infrared exposure risk of the entire ship; moreover, it can reduce the electrical load of the ship and the scale of the power supply equipment, which not only saves limited ship space but also reduces the economic burden of the ship.

[0029] The energy-saving, environmentally friendly, and intelligent kitchen system of this invention conforms to the current trend of green and low-carbon development in the shipping industry and responds to the call for "developing new quality productivity." The safety, economical, scientific, and environmentally friendly benefits brought about by this artificial intelligence are epoch-making milestones. This invention effectively overcomes the shortcomings of existing technologies and has high industrial value. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 Shown is a steam processing principle diagram of an electrically heated rice steaming box 001 in the prior art.

[0031] Figure 2 Shown is a schematic diagram of an electric water heater 010 in the prior art.

[0032] Figure 3 Shown is a schematic diagram of the heating scheme 1 of the energy-saving piping system 1 and the energy-saving rice steaming box system 3 of the present invention.

[0033] Figure 4 Shown is a schematic diagram of a steam generator 15 according to the present invention.

[0034] Figure 5 Shown is a schematic diagram of the No. 1 temperature tracking pipe 112a for the condensed water of the air cooler 013 of the present invention.

[0035] Figure 6 Shown is a schematic diagram of the energy-saving water boiler system 2 of the present invention.

[0036] Figure 7 Shown is a schematic diagram of the heating scheme 2 of the energy-saving rice steaming box system 3 of the present invention.

[0037] Figure 8 Shown is the steam condensation principle diagram of the energy-saving rice steaming box system 3 of the present invention.

[0038] Figure 9 Shown is a schematic diagram of the self-cleaning and fire-extinguishing cooking and smoke exhaust system 4 of the present invention.

[0039] Figure 10 Shown is a schematic diagram of the monitoring system of the present invention.

[0040] Component number description

[0041] Electric heating rice steamer 001, spray pool 002, seawater heat exchanger 003, water pump 004, water reservoir 005, gas turbine 006, engine 007, generator 008, boiler 009, electric heating water boiler 010, kitchen air conditioner 011, dry food storage air conditioner 012, air cooler 013, stove 014, induction cooktop 015, oil pan 016, kitchen spray system 017, sink 018;

[0042] Energy-saving piping system 1, high-temperature steam pipe 11, steam distribution and pressure-stabilizing header 11a, electric stop valve 12, electric stop check valve 13, power unit high-temperature exhaust pipe 14, high-temperature exhaust main pipe 14a, steam generator 15, shell 16, spiral tube 17, power unit low-temperature exhaust pipe 18, steam condensate pipe 19, high-temperature steam condensate main pipe 19a, medium-temperature steam condensate pipe 19b, low-temperature steam condensate pipe 19c, steam trap 110, refrigeration equipment condensate pipe 111, No. 1 temperature tracer pipe 112a, No. 2 temperature tracer pipe 112b, condensate mixing main pipe 113, fine filter 114, handheld steam spray gun 115;

[0043] Energy-saving water boiler system 2, small water tank 21a, large water tank 21b, small steam coil 22a, large steam coil 22b, fresh water pipe 23, discharge pipe 24, connecting pipe 25, hot water pipe for drinking 26a, hot water pipe for kitchen 26b, hot water stagnation pipe 26c, top steam pipe 27;

[0044] Energy-saving rice steaming box system 3, energy-saving rice steaming box 31;

[0045] Self-cleaning and fire-extinguishing cooking and smoke exhaust system 4, oil fume exhaust hood 41, fan 42, oil fume exhaust pipe 43, detergent tank 44, cleaning spiral pipe 45, high-pressure atomizing nozzle 46, downpipe 47, drain box 47a, automatic closing device 48, pot cover 49, steam fire extinguishing ring pipe 410;

[0046] Self-cleaning drainage system 5, electric faucet 51;

[0047] Monitoring unit 6, water level sensor 61, high liquid level sensor 61a, middle liquid level sensor 61b, low liquid level sensor 61c, timer 62, oil and gas concentration meter 63, temperature sensor 64, micro camera 65;

[0048] Control unit 7, control panel 71, energy-saving water boiler control panel 71a, energy-saving rice steamer control panel 71b, fume exhaust hood control panel 71c, power cord 72, remote control signal line 73a, remote operation status display and comprehensive fault alarm signal line 73b. DETAILED DESCRIPTION

[0049] The following describes the embodiments of the present invention through specific examples. Those skilled in the art will readily understand the other advantages and benefits of the present invention from the disclosure herein. The present invention may also be implemented or applied through various other specific embodiments, and the details in this specification may be modified or altered based on different viewpoints and applications without departing from the spirit of the present invention.

[0050] For example, when describing the embodiments of the present invention, cross-sectional views of device structures may be partially enlarged to scale for ease of explanation. Furthermore, these schematic views are merely illustrative and should not limit the scope of the present invention. Furthermore, in actual manufacturing, three-dimensional dimensions, including length, width, and depth, should be included.

[0051] For ease of description, spatially relative terms such as "under," "below," "below," "below," "above," and "on" may be used herein to describe the relationship of one element or feature to other elements or features shown in the drawings. It will be understood that these spatially relative terms are intended to encompass orientations of the device in use or operation in addition to the orientation depicted in the drawings. Additionally, when a layer is referred to as being "between" two layers, it can be the only layer between the two layers, or one or more intervening layers may be present. As used herein, "between" is inclusive of both endpoints.

[0052] In the context of the present application, a structure described as a first feature being "above" a second feature may include embodiments where the first and second features are formed in direct contact, and may also include embodiments where an additional feature is formed between the first and second features, such that the first and second features may not be in direct contact.

[0053] It should be noted that the illustrations provided in this embodiment are only used to schematically illustrate the basic concept of the present invention. Therefore, the illustrations only show components related to the present invention and are not drawn according to the number, shape and size of components in actual implementation. In actual implementation, the type, quantity and proportion of each component can be changed at will, and the component layout type may also be more complicated.

[0054] like Figures 3 to 10 As shown, the present invention provides a kitchen system comprising an energy-saving piping system 1, an energy-saving water boiler system 2, an energy-saving rice steamer system 3, a self-cleaning and fire-extinguishing cooking and smoke exhaust system 4, a self-cleaning drainage system 5, a monitoring unit 6, and a control unit 7. Each system module is described in detail below.

[0055] 1. Energy-saving piping system

[0056] like Figures 3 to 5 As shown, the energy-saving piping system 1 includes a high-temperature steam pipe 11, a steam distribution and pressure-stabilizing header 11a, an electric stop valve 12, an electric stop check valve 13, a power unit high-temperature exhaust pipe 14, a high-temperature exhaust main pipe 14a, a steam generator 15, a shell 16, a spiral tube 17, a power unit low-temperature exhaust pipe 18, a steam condensate pipe 19, a high-temperature steam condensate main pipe 19a, a medium-temperature steam condensate pipe 19b, a low-temperature steam condensate pipe 19c, a steam trap 110, a refrigeration equipment condensate pipe 111, a temperature tracing pipe (including temperature tracing pipe No. 1 112a and temperature tracing pipe No. 2 112b), a condensate mixing main pipe 113, a fine filter 114 and a handheld steam spray gun 115.

[0057] Traditional rice steamers and water boilers are major energy consumers in the kitchen, using electricity to cook rice and heat drinking water. Larger ships, especially those with multiple crew members like commercial vessels or cruise ships, often have more rice steamers and water boilers, consuming more electricity.

[0058] The energy source of the present invention is to use the exhaust gas of the power system to heat the water source formed by the condensation water of the air-conditioning system and the hot condensation water of the steam heating equipment to generate thermal energy, thereby reducing the electrical load of the ship and the scale of the power supply equipment, which not only saves the limited ship space but also reduces the economic burden.

[0059] The exhaust gas temperature generated by the ship's gas turbine 006, engine 007, generator 008, boiler 009 and other power units is as high as 400 to 1000°C. The traditional method of discharging it into the atmosphere not only wastes heat energy, increases carbon emissions, enhances the greenhouse effect, but also increases the infrared exposure risk of the entire ship.

[0060] A large ship can have hundreds of air conditioners and heating systems, generating a significant amount of cold and hot condensate. For example, a ship with 300 air conditioners can produce approximately 6 tons of condensate per hour. However, the existing practice of equipping the ship with a water storage tank equipped with a drainage pump and discharging the water into the sea through a side drain not only wastes clean water but also the limited ship space.

[0061] Instead of letting these heat energy be discharged into the atmosphere and water into the sea, it is better to turn them into treasure and recycle them.

[0062] like Figure 3 As shown, unlike conventional techniques where the high-temperature exhaust pipes of the gas turbine 006, engine 007, generator 008, and boiler 009 are each discharged into the atmosphere, in the present invention, each high-temperature exhaust pipe 14 of the power unit is equipped with an electric stop check valve 13. All high-temperature exhaust pipes of the power units are then combined into a high-temperature exhaust manifold 14a to collect the high-temperature exhaust gas. This manifold is equipped with an electric stop valve 12. The high-temperature exhaust manifold 14a is connected to the bottom of the steam generator 15.

[0063] like Figure 4 As shown, the steam generator 15 consists of an outer metal shell 16 and an internal spiral tube 17 that spirals upward. The high-temperature exhaust manifold 14a connects to the bottom inlet of the spiral tube 17. A large water cavity is formed between the metal shell 16 and the exterior of the spiral tube 17. A condensate mixing manifold 113, serving as a source of clean water, connects to the water cavity from the bottom of the shell 16, injecting mixed condensate into the cavity. The spiral tube 17 increases the contact area with the mixed condensate, thereby enhancing heat exchange between the high-temperature exhaust gas from the power unit inside and the mixed condensate outside the tube.

[0064] When the mixed condensate in the water cavity is heated by the high-temperature exhaust gas in the spiral tube 17 , the generated high-temperature steam enters the high-temperature steam pipe 11 at the top of the steam generator 15 , and the high-temperature steam pipe 11 is fixed to the top of the shell 16 .

[0065] After being cooled by the low-temperature mixed condensate, the high-temperature exhaust gas in the spiral tube 17 enters the low-temperature exhaust pipe 18 of the power unit at the top of the steam generator 15 and is discharged into the atmosphere. The low-temperature exhaust pipe 18 of the power unit is fixed at the outlet of the spiral tube 17. This has the advantage of recycling the high-temperature heat energy, reducing carbon emissions and the greenhouse effect, and also lowering the risk of infrared exposure for the entire ship, thus greatly improving energy conservation, environmental protection, and safety.

[0066] There is also a discharge pipe 24 at the bottom of the steam generator 15, which can be used to discharge the water stored in the water cavity.

[0067] like Figure 3 As shown, the high-temperature steam pipe 11 connected to the steam generator 15 and the top steam pipe 27 connected to the steam outlet of the energy-saving rice steaming box system 3 are interconnected to converge the high-temperature steam, and the converged high-temperature steam is connected to the steam distribution and pressure-stabilizing header 11a.

[0068] The outlet of the steam distribution and pressure-stabilizing header 11a is divided into five routes: one route supplies the energy-saving water boiler system 2, one route supplies the handheld steam spray gun 115 for users to clean stubborn oil stains on the kitchen floor, one route supplies the kitchen air conditioner 011 and the dry food storage air conditioner 012 for heating or dehumidification, one route supplies the self-cleaning and fire-extinguishing cooking and smoke exhaust system 4, and the last route supplies the energy-saving rice steaming box system 3.

[0069] The high-temperature steam enters the energy-saving water boiler system 2, the kitchen air conditioner 011 and the dry food storage air conditioner 012 and releases heat energy to be converted into steam condensate with a temperature of about 90°C. Like the condensate produced by other steam heating equipment on the entire ship, it is a valuable fresh water source with heat energy and will be redeveloped and utilized in the present invention.

[0070] The steam condensate after the high-temperature steam enters the energy-saving water boiler system 2, the kitchen air conditioner 011 and the dry food storage air conditioner 012 to release heat energy is discharged through the steam condensate pipe 19. The steam condensate pipes 19 of the energy-saving water boiler system 2, the kitchen air conditioner 011 and the dry food storage air conditioner 012 are first merged, and then merged again with the steam condensate pipes 19 generated by other steam heating equipment on the ship to form a high-temperature steam condensate main pipe 19a (~90℃).

[0071] like Figure 6 and Figure 8 As shown, the steam trap 110 is located on the steam condensate pipe 19, and its function is to automatically remove non-condensable steam in the condensate and better discharge the condensate.

[0072] A branch pipe is opened in the middle section of the high-temperature steam condensate main pipe 19a (~90°C) to connect to the self-cleaning drainage system 5, which is used to connect to the sewer pipe 47 of the washing pool 018.

[0073] The end of the high-temperature steam condensate main pipe 19a is connected to a temperature tracing pipe.

[0074] In traditional technology, the condensate water pipes of a large number of air coolers 013 in the ship's kitchen food freezer are wrapped with electric heating tapes to prevent them from freezing. This not only consumes electricity, but the tightly wrapped electric heating tapes are also very easy to damage. Once there is a leakage, the humid environment in the freezer is extremely likely to cause an electric shock hazard. Moreover, the amount of condensate water generated by the large number of air coolers 013 is also very considerable. It is a pity that it is discharged into the sea in vain, just like the condensate water generated by the air conditioners throughout the ship.

[0075] However, the present invention abandons the electric heating belt and combines the steam condensate and the condensate of the cold air blower 013 to produce a temperature-tracing pipe. This embodiment has two temperature-tracing pipes, namely temperature-tracing pipe No. 112a and temperature-tracing pipe No. 2 112b.

[0076] like Figure 5 As shown, to prevent freezing and cracking in low-temperature environments, the condensate pipe 111 generated by the air cooler 013 in the kitchen food freezer is covered with a No. 1 heat tracer pipe 112a. The No. 1 heat tracer pipe 112a is insulated, and its lower end is connected to the high-temperature steam condensate main pipe 19a, and its upper end is connected to the medium-temperature steam condensate pipe 19b. The condensate generated by the air cooler 013 flows from the condensate pipe 111 from top to bottom, while the high-temperature steam condensate flows from bottom to top in the water cavity formed between the No. 1 heat tracer pipe 112a and the outside of the condensate pipe 111. This absorbs heat from the high-temperature steam condensate, thereby protecting the condensate pipe 111 from freezing in the freezer. The high-temperature steam condensate is cooled from ~90°C to ~45°C.

[0077] The medium-temperature steam condensate of ~45℃ can be reused to heat the pipes in the empty compartments on both sides of the ship or on the open deck to prevent them from freezing due to the low temperature at sea.

[0078] like Figure 3 Shown and referenced Figure 5 The medium-temperature steam condensate pipe 19b is connected to the No. 2 temperature tracing pipe 112b. The No. 2 temperature tracing pipe 112b is a pipe system covering the two outer side empty compartments or the open deck of the ship. It has the same principle as the condensate pipe 111 of the refrigeration equipment in the freezer. It can obtain heat from the medium-temperature steam condensate and thus protect the pipe systems in the two outer side empty compartments or the open deck from freezing. The medium-temperature steam condensate is cooled from ~45°C to low-temperature steam condensate of ~25°C, and the low-temperature steam condensate is discharged through the low-temperature steam condensate pipe 19c.

[0079] The low-temperature steam condensate pipe 19c (~25℃) is first merged with the refrigeration equipment condensate pipe 111 of each air cooler 013 passing through the kitchen food freezer, and then merged with the refrigeration equipment condensate pipe 111 of the kitchen air conditioner 011 and the dry food storage air conditioner 012, and finally merged with all other refrigeration equipment condensate pipes 111 of the entire ship to form a condensate mixing main pipe 113.

[0080] Since the condensate from the cooling and heating equipment is a clean fresh water source, only a fine filter 114 needs to be added to the condensate mixing main pipe 113 to filter out a small amount of impurities along the pipeline, thereby providing the steam generator 15 with a clean water source for cooling and evaporation functions.

[0081] 2. Energy-saving water boiler system

[0082] like Figure 2 As shown, in the prior art, a traditional electric water heater 010 consists of a large water tank connected to a water supply pipe, which is electrically heated to boil water for drinking. This disadvantage is that it consumes a lot of electricity. Furthermore, after the user drains some water, the water supply pipe refills the large water tank. This new water mixes with the remaining hot water in the large water tank and begins to boil again. This cycle produces boiling water, which increases the nitrite content in the water and is not good for health if consumed for a long time.

[0083] Different from the electric water heater 010 in the prior art, the energy-saving water heater system 2 of the present invention uses the high-temperature gas discharged from the ship's power equipment combined with the steam generated by the condensed water discharged from the ship's refrigeration and heating equipment for heating.

[0084] like Figure 6 As shown, the energy-saving water boiler system 2 includes an energy-saving water boiler, a small water tank 21a, a large water tank 21b, an outer shell, a steam coil (including a small steam coil 22a and a large steam coil 22b), a fresh water pipe 23, a discharge pipe 24, a connecting pipe 25, a hot water pipe (a hot water drinking pipe 26a, a hot water pipe for the kitchen 26b, and a hot water stagnation pipe 26c), and a top steam pipe 27.

[0085] The energy-saving water boiler is composed of a small water tank 21a at the top and a large water tank 21b at the bottom, each of which is independent. The outer shell is made of food-grade 316L stainless steel, which is safer for the human body.

[0086] A fresh water pipe 23 for replenishing water is provided on the upper part of the small water tank 21a, and an electric stop valve 12 is installed.

[0087] The small water tank 21a contains a small steam coil 22a with a capacity that matches the small water tank 21a, and the large water tank 21b also contains a large steam coil 22b with a capacity that matches the large water tank 21b.

[0088] The small water tank 21a and the large water tank 21b each have a high liquid level sensor 61a, a middle liquid level sensor 61b, a low liquid level sensor 61c and a temperature sensor 64.

[0089] like Figure 3 The high temperature steam pipe 11 is connected to the Figure 6 The energy-saving water boiler system 2 is first divided into two, each of which is connected to the inlet of the small steam coil 22a in the small water tank 21a and the inlet of the large steam coil 22b in the large water tank 21b, and the electric stop valve 12 is provided on the pipeline.

[0090] The outlet of the small steam coil 22a and the outlet of the large steam coil 22b are both equipped with a steam trap 110, which automatically removes the non-condensable steam in the condensate and better discharges the condensate. Then the two steam condensate pipes 19 are merged into one and connected to the high-temperature steam condensate main pipe 19a, thereby merging into the Figure 3 Steam condensate system in.

[0091] If the energy-saving water boiler system 2 is not used for a long time, the clean fresh water in it can be discharged to prevent the water tank from freezing and cracking. The small water tank 21a and the large water tank 21b each have a discharge pipe 24 at the lower end, and then the two discharge pipes 24 are combined into one, and are equipped with an electric stop valve 12, which flows into the Figure 3 The condensate is mixed in the main pipe 113 and finally enters the steam generator 15 to be converted into steam, which continues to provide heat energy for the present invention.

[0092] There is a connecting pipe 25 between the small water tank 21a and the large water tank 21b.

[0093] The control unit 7 has a temperature setting. When the water in the small water tank 21a is heated to 65°C by the high-temperature steam in the small steam coil 22a, the opening of the electric stop valve 12 with a flow regulation function is automatically adjusted to a smaller degree, thereby reducing the amount of high-temperature steam entering the small steam coil 22a and keeping the temperature at only 65°C.

[0094] There are four hot water pipes, which are a hot water drinking pipe 26a, a hot water pipe for the kitchen 26b and two hot water stagnation pipes 26c.

[0095] The lower part of the large water tank 21b is respectively provided with a hot water drinking pipe 26a, a hot water pipe for the kitchen 26b and a hot water stagnation pipe 26c. The lower part of the small water tank 21a also has a hot water stagnation pipe 26c. The upper and lower hot water stagnation pipes 26c are combined into one to connect to the daily hot water system for use by the heating equipment. In addition, there is an electric stop valve 12 on each of the four hot water pipes and the stagnation pipe.

[0096] It should be noted that, assuming that the electric stop valve 12 on the connecting pipe 25 is 12-1, the electric stop valve 12 on the high-temperature steam pipe 11 connected to the large steam coil 22b is 12-2, the electric stop valve 12 on the hot water drinking pipe 26a is 12-3, and the electric stop valve 12 on the kitchen hot water pipe 26b is 12-4. Both 12-3 and 12-4 have linkage functions with 12-1 and 12-2.

[0097] The larger the ship, the more water boilers there are for personnel use. Whether the energy-saving water boiler 21 is installed in the kitchen or in one of the n water rooms elsewhere on the ship, users can easily get the required boiled water. Of course, in addition to boiled water, users can also directly use filtered drinking cold water. Since it does not need to be heated and belongs to the existing technology, it will not be described here.

[0098] When the user needs to take hot drinking water and presses the control panel 71a on the energy-saving water boiler, or when the kitchen needs to use a large amount of hot drinking water (for cooking and washing dishes, etc.) and presses the control panel 71 located in the kitchen, the control unit 7 receives a signal that water needs to be taken, controls the electric stop valve 12 (12-3 or 12-4) on the hot water drinking pipe 26a and the kitchen hot water pipe 26b to temporarily not open (no water supply), and at the same time, it is linked with the electric stop valve 12 (12-1) on the connecting pipe 25 and the electric stop valve 12 (12-2) on the high-temperature steam pipe 11 at the inlet of the large steam coil 22b. The control unit 7 opens the electric stop valve 12 (12-1) on the connecting pipe 25, allowing the 65°C hot water in the small water tank 21a to quickly enter the large water tank 21b. The control unit 7 then opens the electric stop valve 12 (12-2) on the high-temperature steam pipe 11 of the large steam coil 22b inlet, allowing a large amount of high-temperature steam to enter the large steam coil 22b. After quickly heating the 65°C hot water in the large water tank 21b to 100°C boiling water, the electric stop valve 12 (12-3 or 12-4) is opened again to allow the user to draw water or to deliver hot drinking water to the kitchen. Of course, during a short period of water outage (i.e., during the rapid heating of the large water tank 21b), the control panel 71a on the energy-saving water boiler and the control panel 71 in the kitchen will both issue voice prompts, allowing the user of the energy-saving water boiler 21 or the user in the kitchen to be aware of the situation and wait for a moment.

[0099] When the water in the large water tank 21b boils, the steam generated enters the top steam pipe 27 at its upper right corner. At the same time, the top steam pipe 27 of the large water tank merges with the high-temperature steam pipe 11, so that the high-temperature steam generated in the large water tank 21b enters the small steam coil 22a or the large steam coil 22b to continue to participate in heating, realizing the recycling of heat energy.

[0100] There is also a timer 62 in the energy-saving water boiler control panel 71a, which can be set in advance. When the control unit 7 receives that the hot drinking water in the energy-saving water boiler system 2 has exceeded the set time and no user has taken it, it is determined that the water in the energy-saving water boiler system 2 is not fresh stale water, and then the electric stop valves 12 on the two stale water pipes 26c are opened to transport the stale water to the daily hot water system for use in the ship's heating equipment.

[0101] Because the energy-saving water boiler system 2 can provide different water types to different users, personnel can use fresh water heated to 100°C once, while the equipment can use stale water that has been heated to 65°C but has exceeded a set time. Therefore, compared with the prior art electric water boiler 010, the energy-saving water boiler system 2 is not only more energy-efficient and environmentally friendly, but also healthier for the human body.

[0102] 3. Energy-saving rice steaming box system

[0103] In the prior art, the traditional rice steaming box 001 is electrically heated. There are two ways to deal with the high-temperature steam generated by the n electrically heated rice steaming boxes 001 in the kitchen when steaming rice. Either it is directly discharged into the kitchen. Although the top of the steam steaming box is equipped with a steam exhaust fan, the kitchen is still filled with "fairy air" and the temperature rises. Or Figure 1 The steam pipes from all the electric steamers 001 are first combined into a single steam pipe and fed into a spray tank 002. A water pump 004 then pumps seawater to a seawater heat exchanger 003, providing cooling water. This heat is then converted from the high-temperature steam entering the spray tank 002 into low-temperature water, which then enters a reservoir 005. Finally, the water is treated as wastewater and discharged into the sea through the ship's side fittings. Regardless of the treatment method, it consumes a lot of electricity and is not energy-efficient or environmentally friendly.

[0104] The present invention uses an energy-saving rice steaming box system 3, which uses the steam generated by the "waste energy" and "waste water" of the entire ship for heating, and has two heating schemes.

[0105] Energy-saving rice steaming box system 3 heating scheme 1 see Figure 3 The upper portion (within the double-dotted dashed line) is suitable for use on ships requiring simultaneous hot rice supply. High-temperature steam flowing from the steam distribution and pressure-stabilizing header 11a simultaneously enters the steam coils of n energy-saving rice steamers 31 to be opened via the high-temperature steam pipe 11 to heat the rice. The resulting high-temperature steam then enters the top steam pipe 27 at the top of each energy-saving rice steamer 31. The top steam pipes 27 of all energy-saving rice steamers 31 are then combined to deliver the high-temperature steam back to the steam distribution and pressure-stabilizing header 11a for further recycling.

[0106] Energy-saving rice steaming box system 3 heating scheme 2 see Figure 7, which is suitable for ship scenarios where hot rice cannot be supplied at the same time. The control unit 7 automatically starts the No. 1 energy-saving rice steaming box 31 first. The high-temperature steam flowing out of the steam distribution and pressure-stabilizing manifold 11a first enters the steam coil of the No. 1 energy-saving rice steaming box 31 through the high-temperature steam pipe 11 to heat the rice. The high-temperature steam generated after heating enters the steam pipe 27 at its top; the control unit 7 then automatically starts the No. 2 energy-saving rice steaming box 31. The outlet of the top steam pipe 27 of the No. 1 energy-saving rice steaming box 31 is merged with the high-temperature steam pipe 11 at the steam inlet of the No. 2 energy-saving rice steaming box 31. The advantage is that it can reduce the steam entering No. The amount of high-temperature steam in energy-saving rice steaming box 31 No. 2... and so on, until the control unit 7 finally automatically starts energy-saving rice steaming box No. n, the outlet of the top steam pipe 27 of energy-saving rice steaming box No. (n-1) is merged with the high-temperature steam pipe 11 entering energy-saving rice steaming box No. n, and enters the steam coil of energy-saving rice steaming box No. n to heat the rice. The high-temperature steam generated after heating finally enters its top steam pipe 27, and is transported to the steam distribution and pressure-stabilizing header 11a for further recycling as in heating scheme 1.

[0107] Of course, the energy-saving rice steaming box 31 can be used not only for steaming rice, but also for steaming vegetables, steamed buns, etc.

[0108] like Figure 8 As shown, each energy-saving rice steaming box 31 has a steam condensate pipe 19 (~90℃) with a steam trap 110 at the bottom. Regardless of heating scheme 1 or heating scheme 2, the steam condensate pipes 19 of all energy-saving rice steaming boxes 31 on the entire ship are all collected in the steam condensate pipe of the entire ship, and the steam condensate generated by steaming is collected into the steam condensate pipe as shown. Figure 3 High-temperature steam condensate main pipe 19a of the medium steam condensate system.

[0109] The steam used for heating in the energy-saving rice steamer system 3 is recycled, and the steam and condensate generated by the steaming process are also recycled. Therefore, compared with the traditional electrically heated rice steamer 001, it not only saves energy but also protects the kitchen cabin environment. It also eliminates the need for supporting facilities such as steam extraction fans, spray tanks 002, seawater heat exchangers 003, water pumps 004, and reservoirs 005, saving investment costs and limited space on board.

[0110] 4. Self-cleaning and fire-extinguishing cooking and smoke exhaust system

[0111] As we all know, the kitchen is a place prone to fire. When a chef cooks over an induction cooktop, if a frying pan catches fire or flames rise, sparks can be drawn into the exhaust duct by existing range hoods, easily igniting the accumulated grease and dirt on the lining of the duct over the years, causing a fire. Once a fire starts, it can spread rapidly through the "chimney effect," posing a significant threat to the safety of personnel and equipment within the enclosed environment of a ship. Therefore, relevant national standards, such as GB / T40248-2021 "Fire Safety Management in Crowded Places," require that kitchen flues in crowded places be cleaned at least quarterly, a feature currently lacking in existing technology.

[0112] The cooking and smoke exhaust system of the present invention has the functions of self-cleaning and fire extinguishing, which can nip the fire in the bud and prevent the hidden danger of its spreading.

[0113] like Figure 9 As shown, the self-cleaning and fire-extinguishing cooking and smoke exhaust system 4 includes an oil fume exhaust hood 41, a fan 42, an oil fume exhaust pipe 43, a detergent tank 44, a cleaning spiral pipe 45, a high-pressure atomizing nozzle 46, a downpipe 47, a drainage box 47a, an automatic closing device 48, a pot cover 49 and a steam fire extinguishing ring pipe 410.

[0114] The fume exhaust hood 41 is located above the stove 014. A fan 42 is provided in the fume exhaust hood 41 to draw the fume generated by the chef cooking into the fume exhaust pipe 43.

[0115] The upper end of the oil smoke exhaust hood 41 is provided with a high temperature steam pipe 11 (see FIG. Figure 3 ), one of them is divided into two, one of which enters the oil fume exhaust hood 41 and is connected to the steam fire extinguishing ring pipe 410 installed in the oil fume exhaust hood 41 and along the inner wall. A circle of high-pressure atomizing nozzles 46 are evenly distributed below the steam fire extinguishing ring pipe 410; the other one is first connected to a steam trap 110 to become a steam condensate pipe 19, and the high-temperature steam is condensed into high-temperature steam condensate of ~90°C, and then connected to a detergent tank 44, and finally enters the oil fume exhaust pipe 43 and is connected to the cleaning spiral pipe 45 located inside it.

[0116] The exhaust pipe 43 is a welded, watertight, and airtight duct with a circular or rectangular cross-section (circular in this embodiment). However, unlike conventional exhaust pipes, its bottom is not horizontal; instead, both sides are inclined toward a central drain box 47a. The bottom of the drain box 47a is connected to a downpipe 47 equipped with an electric shutoff valve 12. A water level sensor 61 is located within the drain box 47a. When it detects water flowing within the drain box 47a, the control unit 7 automatically opens the electric shutoff valve 12 on the downpipe 47 to drain the water. The water remains in the drain box 47a until it is completely drained, at which point the control unit 7 automatically closes the electric shutoff valve 12.

[0117] When cooking is not in progress and the fan 42 in the fume hood 41 is not turned on, the fume duct 43 can perform self-cleaning. The fume duct 43 contains an oil and gas concentration meter 63. When the internal oil and gas concentration exceeds the standard, the control unit 7 automatically activates the electric shut-off valve 12 (12-a) on the high-temperature steam pipe 11, the electric shut-off valve 12 (12-c) before the drain valve 110, and the electric shut-off valve 12 (12-d) under the detergent tank 44, allowing high-temperature condensed water mixed with detergent to enter the cleaning spiral tube 45, which spirals along the inner wall of the fume duct 43 at a distance. The cleaning spiral tube 45 is also evenly distributed with a plurality of high-pressure atomizing nozzles 46, which spray the high-temperature condensed water mixed with detergent toward the inner wall of the fume duct 43 evenly and without leaving any blind spots, melting the oil stains adhering to the inner wall. Then, control unit 7 closes electric shutoff valve 12 (12-d) below detergent tank 44 and sprays high-temperature condensed water evenly and thoroughly onto the inner wall of exhaust pipe 43, cleaning away the melted oil stains. Finally, the dirty water flows down drain box 47a at the bottom of the duct, which slopes downward and toward the center, into sewer pipe 47 and is connected to the ship's oily wastewater system. This ensures that the inner wall of exhaust pipe 43 remains clean and is protected from ignition by sparks or flames.

[0118] The ship's induction cooker 015 is a circular concave electric stove, and the oil pan 016 is located inside the circular concave electric stove. The pot cover in the existing technology is a lid the size of the oil pan mouth and can be flexibly taken out like a household pot cover. Its disadvantage is that it can only cover the pot. The chef has to find a nearby countertop to put the lid after lifting it. Once the oil pan 016 catches fire, the chef has to react first, then turn around and pick up the lid to cover the oil pan 016 to isolate oxygen and achieve the purpose of extinguishing the fire. However, the fire extinguishing time is prolonged. If the pot cover is not covered in time and the flames spread, the consequences are very dangerous.

[0119] The pot lid 49 of the present invention is significantly larger than that of the prior art. It not only covers the oil pan 016, but also the circular, concave electromagnetic stove 015. Furthermore, the pot lid 49 and the electromagnetic stove 015 are directly connected via a high-temperature-resistant automatic closing device 48 (i.e., a rotating motor). The chef only needs to press the oil fume hood control panel 71c mounted on the outer surface of the fume hood 41, or make a voice request, to automatically open and close the pot lid 49. This eliminates the need to find a nearby countertop to place the lid, as in the prior art, or to find a lid to cover the oil pan when it catches fire, a time-consuming and laborious process. Furthermore, in addition to catching fire in the oil pan 016, the pot lid 49 can also automatically close and cover the circular, concave electromagnetic stove 015 if a fire occurs, isolating the lid from oxygen and extinguishing the fire.

[0120] The fume exhaust hood control panel 71c is linked to the induction cooker 015 to turn on and off its power supply, and is also linked to the kitchen sprinkler system 017.

[0121] There is a high-temperature-resistant miniature camera 65 in the fume exhaust hood 41. When it detects that the induction cooker 015 is on fire or the oil pot 016 is on fire, the control unit 7 immediately turns off the power of the induction cooker 015, and at the same time turns off the fan 42 in the fume exhaust hood 41, and at the same time rotates the automatic closing device 48 to close the pot cover 49. Before closing, the fume exhaust hood control panel 71c will sound a voice alarm to prompt the chef to leave quickly and keep a distance to avoid the chef's arm being pinched when the pot cover 49 is closed.

[0122] If the micro camera 65 detects that the induction cooker 015 is turned off and the pot lid 49 is closed, but flames are still coming out from the surrounding areas and rising into the fume exhaust hood 41 and the fume exhaust pipe 43, the control unit 7 immediately opens the sprinkler system 017 on the top of the kitchen for spraying, and at the same time opens the electric stop valve 12 (12-a and 12-b) on the high-temperature steam pipe 11 and the electric stop valve 12 (12-c) in front of the drain valve 110. On the one hand, the high-pressure atomizing nozzle 46 below the steam extinguishing ring pipe 410 sprays high-temperature steam downward to steam extinguish the flames around or above the pot lid 49 to dilute the oxygen concentration, and before spraying steam, the fume exhaust hood control panel 71c sounds a voice alarm to prompt the chef to quickly leave and keep a farther distance to avoid being scalded by steam; on the other hand, the high-pressure atomizing nozzle 46 on the cleaning spiral pipe 45 sprays high-temperature condensate to extinguish the sparks / flames that have entered the fume exhaust pipe 43 in time, eliminating the hidden danger of their spread.

[0123] 5. Self-cleaning drainage system

[0124] In the prior art, the kitchen sink 018 is used to wash oil pans, dishes, meat, etc. every day, and its sewer pipe is easily blocked by the grease washed down, which is time-consuming and laborious to clear.

[0125] The drainage system of the present invention has a self-cleaning function.

[0126] like Figure 3 As shown in the middle right part of , the self-cleaning drainage system 5 includes an electric faucet 51.

[0127] A high-temperature condensate branch pipe is led from the high-temperature steam condensate main pipe 19a (~90℃) and connected to the sewer pipe 47 at the sewer outlet of the washing pool 018, and a detergent tank 44 is also connected to it.

[0128] The electric faucet 51 has buttons for opening and closing the water source and adjusting the flow rate. It also has a fourth button that is linked to the electric stop valve 12 on the introduced high-temperature condensate branch pipe and the electric stop valve 12 below the detergent tank 44.

[0129] When someone washes greasy pans, dishes, meat, etc. in the sink 018, he or she can press the fourth button to allow the high-temperature steam condensate mixed with detergent at ~90°C to clean the greasy sink drain pipe 47 to prevent grease from adhering to the inner wall of the pipe.

[0130] Since the kitchen sink 018 is frequently used, the self-cleaning drainage system 5 can avoid grease blockage, making it more worry-free to use.

[0131] 6. Monitoring unit

[0132] The monitoring unit 6 monitors the status of the present invention in real time, ensuring the safety and stability of the present invention.

[0133] like Figure 10 As shown, the monitoring unit 6 includes a water level sensor 61 , a high liquid level sensor 61 a , a middle liquid level sensor 61 b ​​, a low liquid level sensor 61 c , a timer 62 , an oil and gas concentration meter 63 , a temperature sensor 64 and a miniature camera 65 .

[0134] The water level sensor 61 includes a high liquid level sensor 61a, a middle liquid level sensor 61b and a low liquid level sensor 61c, which are installed in the shell 16 of the steam generator 15 (see Figure 4 ), monitor the water level in the steam generator 15; also installed in the small water tank 21a and the large water tank 21b of the energy-saving water boiler 21 (see Figure 6 ), monitor the water level in the large and small water tanks; also installed in the drainage box 47a (see Figure 9 ) to monitor whether there is drainage in the drainage box 47a.

[0135] The timer 62 is installed in the energy-saving water boiler control panel 71a, and the time can be set in advance. When the control unit 7 receives that the hot drinking water in the energy-saving water boiler system 2 has exceeded the set time and no user has taken it, it is determined that the water in the energy-saving water boiler system 2 is not fresh and stale water. Then the electric stop valves 12 on the two stale water pipes 26c are opened to transport the stale water to the daily hot water system for use in the ship's heating equipment.

[0136] like Figure 9 As shown, the oil and gas concentration meter 63 is installed in the exhaust pipe 43 to monitor whether the oil and gas concentration inside it exceeds the standard when cooking is not in progress.

[0137] like Figure 3As shown, the temperature sensor 64 is installed on the high-temperature steam condensate main pipe 19a, the medium-temperature steam condensate pipe 19b, the low-temperature steam condensate pipe 19c and the condensate mixing main pipe 113 to monitor the water temperature in these water pipes; Figure 6 As shown, the temperature sensor 64 is also installed in the small water tank 21a and the large water tank 21b of the energy-saving water boiler 21 to monitor the water temperature in the large and small water tanks;

[0138] like Figure 9 As shown, a miniature camera 65 is installed inside the fume hood 41. It monitors whether the induction cooktop 015 or the oil pan 016 is on fire, and whether sparks or flames enter the fume hood 41 or the fume exhaust pipe 43. If a fire occurs, the control unit 7 can promptly extinguish it. The camera also monitors the types and quantities of dishes cooked daily by the chef, uploading this data to the control unit 7 for storage, creating a dish log for analysis, guidance on nutritional rationing and planning, and for accountability in the event of food safety incidents. The miniature camera 65 is heat-resistant, and if its surface becomes greasy and unclear, the fume hood control panel 71c will notify the chef to clean the camera surface immediately.

[0139] 7. Control unit

[0140] The control unit 7 is connected to the energy-saving piping system 1, the energy-saving water boiler system 2, the energy-saving rice steamer system 3, the self-cleaning and fire-extinguishing cooking and smoke exhaust system 4, the self-cleaning drainage system 5 and the monitoring unit 6, and controls the operation of these units and monitors their operating status, ensuring the intelligent operation of the present invention and having remote control, operation display and comprehensive fault alarm functions.

[0141] like Figure 10 As shown, the double-dashed line represents the power supply line and the control signal line, and the single-dashed line represents the status signal line.

[0142] The control unit 7 is the central control module of the present invention, which has data analysis and processing functions. It includes a control panel 71, an energy-saving water boiler control panel 71a, an energy-saving rice steamer control panel 71b, a fume exhaust hood control panel 71c, a power cord 72, a remote control signal line 73a and a remote operation status display and comprehensive fault alarm signal line 73b.

[0143] The control panel 71 is installed on the kitchen bulkhead, the energy-saving water boiler control panel 71a is installed on each energy-saving water boiler 21, the energy-saving rice steaming box control panel 71b is installed on each energy-saving rice steaming box 31, and the oil fume exhaust hood control panel 71c is installed on the oil fume exhaust hood 41.

[0144] It should be noted that the control panel 71 is linked with the gas turbine 006, engine 007, generator 008, boiler 009, and air cooler 013, and receives signals indicating whether these devices are operating; it is also linked with the kitchen air conditioner 011 and the dry food storage air conditioner 012, and can turn on and off their power and control their operation.

[0145] The oil fume exhaust hood control panel 71c is linked with the induction cooker 015 and the kitchen sprinkler system, and can turn on and off their power supply and control their operation.

[0146] There is a control touch screen on the control panel, which can be controlled by the user; face recognition and voice recognition technology can also be used. For example, the chef on duty first uses face recognition on the control panel to clock in, and can use voice control to control the rice steaming box system when steaming rice, or use voice control to control the cooking system when cooking, etc.

[0147] Specific functions of the control unit 7:

[0148] 1) Control the operation of energy-saving piping system 1, energy-saving water boiler system 2, energy-saving rice steamer system 3, self-cleaning and fire-extinguishing cooking and smoke exhaust system 4, and self-cleaning drainage system 5

[0149] The control unit 7 transmits the control signal to the electric stop valve 12 and the electric stop check valve 13 in the energy-saving piping system 1, the energy-saving water boiler system 2, and the energy-saving rice steaming box system 3 through the control signal line, controls their opening, closing or flow gear adjustment, and then controls the opening or closing of the energy-saving water boiler system 2 and the energy-saving rice steaming box system 3.

[0150] The control unit 7 transmits the control signal to the self-cleaning and fire-extinguishing cooking and smoke exhaust system 4 through the control signal line to control the opening, closing or speed gear adjustment of the fan 42.

[0151] The control unit 7 transmits the control signal to the self-cleaning and fire-extinguishing cooking and smoke exhaust system 4 through the control signal line, controls the rotation or stop of the automatic closing device 48 (i.e., the rotating motor), and then controls the opening and closing of the pot cover 49.

[0152] The control unit 7 transmits the control signal to the self-cleaning drainage system 5 through the control signal line to control the opening, closing or flow level adjustment of the electric faucet 51.

[0153] 2) Monitor the operating status of the energy-saving piping system 1, energy-saving water boiler system 2, energy-saving rice steamer system 3, self-cleaning and fire-extinguishing cooking and smoke exhaust system 4, self-cleaning drainage system 5 and monitoring unit 6

[0154] The control unit 7 receives the status signals of the electric stop valve 12 and the electric stop check valve 13 in the energy-saving piping system 1, the energy-saving water boiler system 2, and the energy-saving rice steaming box system 3 through the status signal line to monitor their operating status, and then monitors the operating status of the energy-saving water boiler system 2 and the energy-saving rice steaming box system 3.

[0155] The control unit 7 receives the status signal of the energy-saving pipeline system 1 through the status signal line to monitor the operating status of the handheld steam spray gun 115.

[0156] The control unit 7 receives the status signal of the self-cleaning and fire-extinguishing cooking and smoke exhaust system 4 through the status signal line to monitor the operating status of the fan 42 and the automatic closing device 48.

[0157] The control unit 7 receives the status signal of the self-cleaning drainage system 5 through the status signal line to monitor the operating status of the electric faucet 51 .

[0158] The control unit 7 receives the status signal of the monitoring unit 6 through the status signal line to monitor the operating status of the water level sensor 61 , the timer 62 , the oil and gas concentration meter 63 , the temperature sensor 64 and the micro camera 65 .

[0159] 3) With remote control, operation display and comprehensive fault alarm functions

[0160] The control unit 7 has a remote information transmission function, which transmits the operating status and comprehensive fault alarm signal of the present invention to the superior monitoring center of the ship through the remote operating status display and comprehensive fault alarm signal line 73b; and receives remote control from the monitoring personnel of the superior monitoring center through the remote control signal line 73a. The monitoring personnel of the superior monitoring center only need to click the screen with a mouse on the monitoring console to remotely control the operation of the present invention.

[0161] 4) Analyze and guide nutritional ratio and planning

[0162] When the micro camera 65 of the monitoring unit 6 monitors the variety and quantity of dishes cooked by the chef every day and uploads the data to the control unit 7 for storage to form a dish log, the control unit 7 has the function of analyzing and guiding nutritional ratios and planning, as well as tracing responsibility when food safety accidents occur.

[0163] In summary, the present invention provides a kitchen system that uses the exhaust gas of power equipment (waste energy in the prior art) to heat a clean water source (wastewater in the prior art) formed by the condensed water of the air-conditioning system and the hot condensed water of the steam heating equipment, thereby turning waste into treasure and generating thermal energy to heat drinking water, rice or dishes. This is not only healthier for the human body, but also protects the cabin environment of the kitchen. At the same time, the secondary hot water source can also perform self-cleaning and fire extinguishing on the kitchen's exhaust and drainage systems. Moreover, it can also heat the condensate pipes of the air coolers in the food freezer and the pipes in low-temperature environments such as the two outer side empty compartments or the open deck to prevent them from freezing.

[0164] The benefit of the galley system of the present invention is that it recycles the exhaust gas of the power equipment, the condensed water of the air-conditioning system, and the condensed water of the steam heating equipment, which not only saves precious fresh water resources, but also reduces carbon emissions and the greenhouse effect, and also reduces the infrared exposure risk of the entire ship; moreover, it can reduce the electrical load of the ship and the scale of the power supply equipment, which not only saves limited ship space but also reduces the economic burden of the ship.

[0165] The energy-saving, environmentally friendly, and intelligent kitchen system of this invention conforms to the current trend of green and low-carbon development in the shipping industry and responds to the call for "developing new quality productivity." The safety, economical, scientific, and environmentally friendly benefits brought about by this artificial intelligence are epoch-making milestones. This invention effectively overcomes the shortcomings of existing technologies and has high industrial value.

[0166] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the present invention. Anyone skilled in the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by one of ordinary skill in the art without departing from the spirit and technical principles disclosed herein are intended to be covered by the claims of the present invention.

Claims

1. A kitchen system, characterized in that: The kitchen system includes an energy-saving piping system, an energy-saving water boiler system, an energy-saving rice steamer system, a self-cleaning and fire-extinguishing cooking and smoke exhaust system, a self-cleaning drainage system, a monitoring unit and a control unit; All high-temperature exhaust pipes of the ship's power units are combined into a high-temperature exhaust manifold to collect the high-temperature exhaust gas. The high-temperature exhaust manifold is connected to the bottom of the steam generator. The steam generator consists of an outer metal shell and a spiral tube spiraling upward inside. The high-temperature exhaust manifold is connected to the bottom inlet of the spiral tube. A water cavity is formed between the metal shell and the outside of the spiral tube. The condensate mixing manifold, which serves as a clean water source, is connected to the water cavity from the bottom of the shell. When the mixed condensate in the water cavity is heated by the high-temperature exhaust gas in the spiral tube, the generated high-temperature steam enters the high-temperature steam pipe at the top of the steam generator. The high-temperature steam pipe connected to the steam generator and the top steam pipe connected to the steam outlet of the energy-saving rice steaming box system are interconnected to converge the high-temperature steam. The converged high-temperature steam is connected to the steam distribution and pressure-stabilizing header. The outlet of the steam distribution and pressure-stabilizing header is divided into five routes: one route supplies the energy-saving water boiler system, one route supplies the handheld steam spray gun for users to clean stubborn oil stains on the kitchen floor, one route supplies the kitchen air conditioner and dry food storage air conditioner for heating or dehumidification, one route supplies the self-cleaning and fire-extinguishing cooking and smoke exhaust system, and the last route supplies the energy-saving rice steaming box system.

2. The kitchen system according to claim 1, characterized in that: The condensate formed after the high-temperature steam enters the energy-saving water boiler system, the kitchen air conditioner and the dry food storage air conditioner to release heat energy is discharged through the steam condensate pipe. The steam condensate pipe is first merged with the steam condensate pipes generated by other steam heating equipment on the ship to form a high-temperature steam condensate main pipe; A branch pipe is opened in the middle of the high-temperature steam condensate main pipe to connect to the self-cleaning drainage system, which is used to connect to the downpipe of the washing pool. The end of the high-temperature steam condensate main pipe is connected to the heating pipe, which is divided into No. 1 heating pipe and No. 2 heating pipe; The outer wall of the condensate pipe of the refrigeration equipment generated by the air cooler located in the kitchen food freezer is covered with a No. 1 temperature tracing pipe. The lower end of the No. 1 temperature tracing pipe is connected to the high-temperature steam condensate main pipe, and the upper end is connected to the medium-temperature steam condensate pipe. The condensed water generated in the air cooler flows out from the condensate pipe of the refrigeration equipment from top to bottom. The high-temperature steam condensate in the water cavity formed between the No. 1 temperature tracing pipe and the outside of the condensate pipe of the refrigeration equipment flows from bottom to top. After heat exchange, the high-temperature steam condensate entering the No. 1 temperature tracing pipe is cooled to medium-temperature steam condensate.

3. The kitchen system according to claim 2, characterized in that: The medium-temperature steam condensate pipe enters the No. 2 temperature tracing pipe, which covers the pipe system located in the two outer side empty compartments of the ship or on the open deck. After heat exchange, the medium-temperature steam condensate entering the No. 2 temperature tracing pipe is cooled to low-temperature steam condensate. The low-temperature steam condensate is discharged through the low-temperature steam condensate pipe. The low-temperature steam condensate pipe is first merged with the condensate pipes of the refrigeration equipment of each air cooler passing through the kitchen food freezer, and then merged with the condensate pipes of the refrigeration equipment of the kitchen air conditioner and the dry food warehouse air conditioner, and finally merged with the condensate pipes of all other refrigeration equipment on the ship to form a condensate mixing main pipe, which is connected to the water cavity of the steam generator.

4. The kitchen system according to claim 3, characterized in that: The energy-saving water boiler of the energy-saving water boiler system consists of a small water tank at the top and a large water tank at the bottom. The small water tank has a small steam coil that matches its volume, and the large water tank also has a large steam coil that matches its volume. The small water tank and the large water tank each have a high liquid level sensor, a medium liquid level sensor, a low liquid level sensor and a temperature sensor. There is a connecting pipe between the small water tank and the large water tank. After the high-temperature steam pipe is connected to the energy-saving water boiler system, it is first divided into two parts, one connected to the inlet of the small steam coil in the small water tank and the other to the inlet of the large steam coil in the large water tank; the outlet of the small steam coil and the outlet of the large steam coil are connected to the high-temperature steam condensate main pipe through the steam condensate pipe; When the water in the large water tank boils, the steam generated enters the top steam pipe in the upper right corner. At the same time, the top steam pipe of the large water tank merges with the high-temperature steam pipe, so that the high-temperature steam generated in the large water tank enters the small steam coil or the large steam coil to continue to participate in heating, realizing the recycling of heat energy.

5. The kitchen system according to claim 1, characterized in that: The high-temperature steam flowing out of the steam distribution and pressure-stabilizing header enters the steam coils of n energy-saving rice steamers that need to be opened through the high-temperature steam pipe to heat the rice. The high-temperature steam generated after heating enters the top steam pipe on top of them. The top steam pipes of all the energy-saving rice steamers are finally collected together to transport the high-temperature steam to the steam distribution and pressure-stabilizing header for further recycling.

6. The kitchen system according to claim 1, characterized in that: The high-temperature steam flowing out of the steam distribution and pressure-stabilizing header first enters the steam coil of energy-saving rice steaming box No. 1 through the high-temperature steam pipe to heat the rice, and the high-temperature steam generated after heating enters the steam pipe on its top; the control unit starts energy-saving rice steaming box No. 2, and the outlet of the top steam pipe of energy-saving rice steaming box No. 1 is merged with the high-temperature steam pipe at the steam inlet of energy-saving rice steaming box No. 2... The outlet of the top steam pipe of energy-saving rice steaming box No. n-1 is merged with the high-temperature steam pipe entering energy-saving rice steaming box No. n, and enters the steam coil of energy-saving rice steaming box No. n to heat the rice. The high-temperature steam generated after heating finally enters its top steam pipe and is finally transported to the steam distribution and pressure-stabilizing header for recycling.

7. The kitchen system according to claim 1, characterized in that: The fume exhaust hood of the cooking and smoke exhaust system with self-cleaning and fire extinguishing function is located above the stove. The fume exhaust hood is equipped with a fan, which draws the fume generated by the chef cooking into the exhaust pipe. At the top of the fume exhaust hood, there is a high-temperature steam pipe led from the steam distribution and pressure-stabilizing header. One part of the pipe is divided into two parts. One part enters the fume exhaust hood and is connected to the steam fire extinguishing ring pipe installed inside the fume exhaust hood and along the inner wall. A circle of high-pressure atomizing nozzles are evenly distributed below the steam fire extinguishing ring pipe. The other part is first connected to a steam trap to become a steam condensate pipe. The high-temperature steam is condensed into high-temperature steam condensate, then connected to a detergent tank, and finally enters the fume exhaust pipe and is connected to the cleaning spiral pipe located inside it. The exhaust pipe is a section of welded watertight and airtight air duct with a circular or rectangular cross-section. Both sides of its bottom are inclined toward the middle drainage box. The bottom of the drainage box is connected to a sewer pipe equipped with an electric stop valve. There is a water level sensor in the drainage box. When it detects that there is drainage in the drainage box, the control unit automatically opens the electric stop valve on the sewer pipe to drain the water until the water in the drainage box is drained, and then the control unit automatically closes the electric stop valve.

8. The kitchen system according to claim 7, characterized in that: The self-cleaning and fire-extinguishing cooking and smoke exhaust system has a lid that can cover the oil pan and the circular concave induction cooktop. The lid and the induction cooktop are directly connected through a high-temperature resistant automatic closing device. There is a high-temperature resistant miniature camera inside the fume exhaust hood. When it detects a fire on the induction cooker or the oil pan, the control unit immediately turns off the power of the induction cooker, turns off the fan in the fume exhaust hood, and rotates the automatic closing device to close the pot lid. Before closing, the fume exhaust hood control panel will sound a voice alarm to remind the chef to leave quickly and keep a distance.

9. The kitchen system according to claim 1, characterized in that: The self-cleaning drainage system includes an electric faucet, a high-temperature condensate branch pipe is led from the high-temperature steam condensate main pipe and connected to the downpipe at the downpipe of the washing pool, and a detergent tank is also connected to it; The electric faucet has buttons for opening and closing the water source and adjusting the flow level. It also has a fourth button that is linked to the electric stop valve on the introduced high-temperature condensate branch pipe and the electric stop valve under the detergent tank. When someone washes greasy pans, dishes, meat, etc. in the sink, they can press this fourth button to allow the high-temperature steam condensate mixed with detergent to clean the greasy sink drain pipe to prevent grease from adhering to the inner wall of the pipe.

10. The kitchen system according to claim 1, characterized in that: The monitoring unit includes a water level sensor, a high liquid level sensor, a medium liquid level sensor, a low liquid level sensor, a timer, an oil and gas concentration meter, a temperature sensor and a micro camera; The control unit is connected with the energy-saving piping system, the energy-saving water boiler system, the energy-saving rice steamer system, the self-cleaning and fire-extinguishing cooking and smoke exhaust system, the self-cleaning drainage system and the monitoring unit, and controls them and monitors their operating status.

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