A kitchen system

Abstract

The application provides a kitchen system, which uses exhaust gas of a power equipment to heat a clean water source combined by condensate water of an air conditioning system and hot condensate water of a steam heating equipment, turns waste into treasure, generates heat energy, heats drinking water, rice or dishes, is healthier for human body, protects cabin environment of the kitchen, and the secondary use of the hot water source can also clean and extinguish the exhaust gas and drainage system of the kitchen, and can also heat the condensate pipe of the air cooler in the food freezer and the pipe system in the low-temperature environment such as the air cabin of the two outer wings or the open deck, so that the pipe system does not freeze. The kitchen system circulates and uses the exhaust gas of the power equipment, the condensate water of the air conditioning system and the hot condensate water of the steam heating equipment, thereby reducing the electric load of the ship, conforming to the green and low-carbon development trend of the ship industry, and effectively overcoming the shortcomings in the prior art and having high industrial utilization value.

Description

Technical Field

[0001] This invention relates to the field of ship support technology, and more specifically to a galley system. Background Technology

[0002] In existing technology, kitchen equipment is a major consumer of electricity. For example, rice steamers and water heaters use electric heating to cook rice and heat drinking water. The larger the ship, especially a commercial ship or cruise ship with many passengers, the more rice steamers and water heaters it has, and the more electricity it consumes.

[0003] Meanwhile, the exhaust temperatures generated by shipboard power units (such as gas turbines 006, engines 007, generators 008, boilers 009, etc.) are extremely high. The current practice of releasing these as waste energy into the atmosphere not only wastes thermal energy and increases carbon emissions and the greenhouse effect, but also increases the ship's infrared exposure risk. Furthermore, the large amounts of cold and hot condensate generated by shipboard air conditioning and heating equipment are also discharged into the sea as wastewater, wasting valuable clean water resources. Therefore, current kitchen equipment and methods for treating shipboard waste energy and wastewater are inefficient, environmentally unfriendly, uneconomical, and unsafe.

[0004] Furthermore, the kitchen is a high-risk area for fire. When a chef is cooking near the induction cooker (015), if the oil in the pan (016) catches fire or flames leap up, sparks can be drawn into the exhaust pipe by the existing range hood, easily igniting the grease buildup accumulated on the inner wall of the exhaust pipe over the years, causing a fire. Once ignited, the fire can spread rapidly due to 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 of Densely Populated Places," kitchen exhaust ducts in densely populated places should be cleaned at least quarterly, and current technology lacks an automatic cleaning function.

[0005] In conclusion, designing an energy-saving, environmentally friendly, economical, safe, and AI-enabled kitchen system is an urgent problem to be solved. Summary of the Invention

[0006] In view of the above-mentioned shortcomings of existing technologies, such as being energy-inefficient, environmentally unfriendly, uneconomical, unsafe, and unintelligent, the present invention provides a kitchen system, which includes an energy-saving pipeline system, an energy-saving water heater 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 the high-temperature exhaust pipes of the ship's power units are combined into a single high-temperature exhaust manifold to collect the high-temperature exhaust gas. This manifold is connected to the bottom of the steam generator. The steam generator consists of an outer metal shell and an inner spiral tube. The high-temperature exhaust manifold is connected to the bottom inlet of the spiral tube. A water chamber is formed between the metal shell and the spiral tube. A condensate mixing manifold, which serves as a clean water source, is connected to the water chamber from the bottom of the shell. When the mixed condensate in the water chamber is heated by the high-temperature exhaust gas in the spiral tube, the resulting 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 steamer system are interconnected to collect the high-temperature steam. The collected high-temperature steam is connected to the steam distribution and pressure stabilizing manifold. The steam distribution and pressure stabilizing manifold outlet is divided into five branches: one branch supplies the energy-saving water heater system, one branch supplies the handheld steam gun for users to clean stubborn oil stains on the kitchen floor, one branch supplies the kitchen air conditioner and dry food storage air conditioner for heating or dehumidification, one branch supplies the self-cleaning and fire extinguishing cooking and smoke exhaust system, and the last branch supplies the energy-saving rice steamer system.

[0009] Optionally, the steam condensate formed after the high-temperature steam enters the energy-saving water heater system, the kitchen air conditioner and the dry food storage air conditioner 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 ship to form a high-temperature steam condensate main pipe.

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

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

[0012] Optionally, the medium-temperature steam condensate pipe enters the No. 2 heat tracing pipe, which covers the piping system located in the empty compartments on both sides of the ship or on the open deck. After heat exchange, the medium-temperature steam condensate entering the No. 2 heat 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 that passes through the kitchen food freezer, then merged with the condensate pipes of the refrigeration equipment of the kitchen air conditioner and the dry food storage air conditioner, and finally merged with the condensate pipes of all other refrigeration equipment on the ship to form a condensate mixing manifold. The condensate mixing manifold is connected to the water chamber of the steam generator.

[0013] Optionally, the energy-saving water heater system consists of a small water tank at the top and a large water tank at the bottom. The small water tank contains a small steam coil with a volume matching its size, and the large water tank also contains a large steam coil with a volume matching its size. Each of the small and large water tanks has 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 and large water tanks.

[0014] After the high-temperature steam pipe is connected to the energy-saving water heater system, it is first split into two, each connected to the inlet of the small steam coil in the small water tank and 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 from the steam distribution and pressure stabilizing manifold enters the steam coils of n energy-saving rice cookers that need to be turned on through the high-temperature steam pipe to heat the rice. The high-temperature steam generated after heating enters the top steam pipe at the top of the cooker. Finally, the top steam pipes of all the energy-saving rice cookers are combined and the high-temperature steam is sent back to the steam distribution and pressure stabilizing manifold for recycling.

[0017] Optionally, the high-temperature steam flowing from the steam distribution and pressure stabilizing manifold first enters the steam coil of the No. 1 energy-saving rice steamer through the high-temperature steam pipe to heat the rice. The high-temperature steam generated after heating enters its top steam pipe. The control unit starts the No. 2 energy-saving rice steamer. The outlet of the top steam pipe of the No. 1 energy-saving rice steamer merges with the high-temperature steam pipe at the steam inlet of the No. 2 energy-saving rice steamer. ... The outlet of the top steam pipe of the n-1 energy-saving rice steamer merges with the high-temperature steam pipe entering the nth energy-saving rice steamer and enters the steam coil of the nth energy-saving rice steamer to heat the rice. The high-temperature steam generated after heating finally enters its top steam pipe and is ultimately delivered to the steam distribution and pressure stabilizing manifold for recycling.

[0018] Optionally, the self-cleaning and fire-extinguishing cooking and exhaust system has an exhaust hood located above the stove, and the exhaust hood has a fan that draws the cooking fumes generated by the chef into the exhaust pipe.

[0019] The upper part of the fume exhaust hood has a high-temperature steam pipe led from the steam distribution and pressure stabilizing manifold. It splits into two. One path enters the fume exhaust hood and connects to the steam fire extinguishing ring pipe installed inside the fume exhaust hood and running around the inner wall. A high-pressure atomizing nozzle is evenly distributed around the bottom of the steam fire extinguishing ring pipe. The other path first connects to a steam trap to become a steam condensate pipe. The high-temperature steam condenses into high-temperature steam condensate, then connects to a detergent tank, and finally enters the exhaust pipe and connects to the cleaning spiral pipe located inside it.

[0020] The exhaust pipe is a welded watertight and airtight duct with a circular or rectangular cross-section. Both sides of its bottom slope towards the central drain box. The bottom of the drain box is connected to a drain pipe equipped with an electric shut-off valve. There is a water level sensor inside the drain box. When it detects that there is water in the drain box, the control unit automatically opens the electric shut-off valve on the drain pipe to drain the water until the water in the drain box is drained. Then the control unit automatically closes the electric shut-off valve.

[0021] Optionally, the lid of the self-cleaning and fire-extinguishing cooking and smoke extraction system can cover the oil pan and the round, concave induction cooker. The lid and the induction cooker are directly connected together by a high-temperature resistant automatic shut-off device.

[0022] The exhaust hood contains a miniature camera that can withstand high temperatures. When it detects a fire on the induction cooker or a fire in the oil pan, the control unit immediately shuts off the power to the induction cooker, turns off the fan inside the exhaust hood, and simultaneously rotates the automatic closing device to close the pot lid. Before closing, the exhaust hood control panel will issue a voice alarm to remind the chef to quickly leave and maintain a safe distance.

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

[0024] The electric faucet has buttons for turning the water supply on and off, as well as adjusting the flow rate. It also has a fourth button that is linked to the electric shut-off valve on the high-temperature condensate branch pipe and the electric shut-off valve below the detergent dispenser. When someone has washed oily pots, dishes, and meat in the sink, they can press this fourth button to release high-temperature steam condensate mixed with detergent to clean the oily drain pipe, preventing 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 medium 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 to the energy-saving pipeline system, energy-saving water heater system, energy-saving rice steamer system, self-cleaning and fire-extinguishing cooking and smoke exhaust system, self-cleaning drainage system and monitoring unit, and controls and monitors their operation status.

[0027] As described above, the present invention provides a kitchen system that uses exhaust gas from power equipment (existing waste energy) to heat a clean water source (existing wastewater) formed by the condensate from the air conditioning system and the hot condensate from the steam heating equipment. This turns waste into treasure, generating heat energy to heat drinking water, rice, or dishes, which is not only healthier for the human body but also protects the kitchen cabin environment. At the same time, the reused hot water source can also self-clean and extinguish fires in the kitchen's exhaust and drainage systems. Furthermore, it can also provide temperature tracing for the condensate pipes of the cold air blowers in the food freezer and the piping systems in low-temperature environments such as empty cabins on both outer sides or open decks, preventing them from freezing.

[0028] The advantages of the kitchen system of this invention are that it recycles the exhaust gas from the power equipment, the condensate from the air conditioning system, and the condensate from the steam heating equipment, which not only saves precious freshwater resources, but also reduces carbon emissions and the greenhouse effect, and reduces the risk of infrared exposure of the entire ship; in addition, it can reduce the ship's electrical load and reduce the size of the power supply equipment, which not only saves limited ship space, but also reduces the economic burden of the ship.

[0029] This invention presents a kitchen system with energy-saving, environmentally friendly, and intelligent advantages, aligning with the current trend of green and low-carbon development in the shipbuilding industry and responding to the call for "developing new quality productivity." The safety, economy, scientific approach, and environmental friendliness brought by this artificial intelligence are of epoch-making significance. The invention effectively overcomes the various shortcomings of existing technologies and has high industrial application value. Attached Figure Description

[0030] Figure 1 The diagram shows the steam processing principle of an electric heating rice steamer 001 in the prior art.

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

[0032] Figure 3 The diagram shown is a schematic diagram of the heating scheme 1 of the energy-saving pipeline system 1 and the energy-saving rice steamer system 3 of the present invention.

[0033] Figure 4 The diagram shown is a schematic representation of the steam generator 15 of the present invention.

[0034] Figure 5 The diagram shows the No. 1 heat tracing pipe 112a of the condensate of the air cooler 013 of the present invention.

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

[0036] Figure 7 The diagram shown is a schematic diagram of the heating scheme 2 of the energy-saving rice steamer system 3 of the present invention.

[0037] Figure 8 The diagram shown is a schematic diagram of the steam condensation principle of the energy-saving rice steamer system 3 of the present invention.

[0038] Figure 9 The diagram 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 The diagram shown is a schematic of the monitoring system of the present invention.

[0040] Component designation explanation

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

[0042] Energy-saving pipeline system 1, high-temperature steam pipe 11, steam distribution and pressure stabilizing manifold 11a, electric shut-off valve 12, electric shut-off check valve 13, high-temperature exhaust pipe of power unit 14, high-temperature exhaust main pipe 14a, steam generator 15, shell 16, spiral pipe 17, low-temperature exhaust pipe of power unit 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 heat tracing pipe 112a, No. 2 heat tracing pipe 112b, condensate mixing main pipe 113, fine filter 114, handheld steam spray gun 115;

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

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

[0045] 4. Self-cleaning and fire-extinguishing cooking and smoke exhaust system; 41. Fume exhaust hood; 42. Fan; 43. Fume exhaust pipe; 44. Detergent tank; 45. Cleaning spiral pipe; 46. High-pressure atomizing nozzle; 47. Drain pipe; 47a. Drain box; 48. Automatic shut-off device; 49. Pot lid; 410. Steam fire extinguishing ring pipe.

[0046] 5. Self-cleaning drainage system; 51. Electric faucet;

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

[0048] Control unit 7, control panel 71, energy-saving water heater 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 Implementation

[0049] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0050] In the detailed description of embodiments of the present invention, for ease of explanation, the cross-sectional views illustrating the device structure may be partially enlarged and not to scale. Furthermore, the schematic diagrams are merely examples and should not limit the scope of protection of the present invention. In actual fabrication, the three-dimensional spatial dimensions of length, width, and depth should be included.

[0051] For ease of description, spatial relation terms such as “below,” “under,” “lower than,” “below,” “above,” and “upper” may be used herein to describe the relationship between one element or feature shown in the accompanying drawings and other elements or features. It will be understood that these spatial relation terms are intended to include directions other than those depicted in the drawings for the device in use or operation. Furthermore, when a layer is referred to as being “between” two layers, it can be the only layer between the two layers, or there may be one or more layers in between. The phrase “between” as used herein includes both endpoint values.

[0052] In the context of this application, the structure described above the first feature may include embodiments in which the first and second features are formed in direct contact, or embodiments in which additional features are 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 schematic representations of the basic concept of the present invention. Therefore, the illustrations only show the components related to the present invention and are not drawn according to the actual number, shape and size of the components in the actual implementation. In the actual implementation, the form, quantity and proportion of each component can be arbitrarily changed, and the layout of the components may also be more complex.

[0054] like Figures 3 to 10 As shown, this invention provides a kitchen system, which includes an energy-saving piping system 1, an energy-saving water heater 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. The following provides a detailed description of each system module.

[0055] 1. Energy-saving pipeline system

[0056] like Figures 3-5 As shown, the energy-saving pipeline system 1 includes a high-temperature steam pipe 11, a steam distribution and pressure stabilizing manifold 11a, an electric shut-off valve 12, an electric shut-off check valve 13, a high-temperature exhaust pipe 14 of the power unit, a high-temperature exhaust main pipe 14a, a steam generator 15, a shell 16, a spiral pipe 17, a low-temperature exhaust pipe 18 of the power unit, 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 heat tracing pipe (including heat tracing pipe No. 1 112a and heat tracing pipe No. 2 112b), a condensate mixing main pipe 113, a fine filter 114, and a handheld steam spray gun 115.

[0057] As major energy consumers in the kitchen, traditional rice steamers and water heaters use electric heating to cook rice and heat drinking water. The larger the ship, especially a commercial vessel or cruise ship with many passengers, the more rice steamers and water heaters it will have, and the more electricity it will consume.

[0058] The energy source of this invention is a water source formed by combining the exhaust of the power system with the condensate from the air conditioning system and the hot condensate from the steam heating equipment, which generates heat energy. This reduces the ship's electrical load and the size of the power supply equipment, saving limited ship space and reducing the economic burden.

[0059] The exhaust temperatures of power units such as gas turbines (006), engines (007), generators (008), and boilers (009) on ships can reach 400 to 1000°C. The traditional practice of releasing these components into the atmosphere not only wastes thermal energy and increases carbon emissions and the greenhouse effect, but also increases the risk of infrared exposure for the entire ship.

[0060] On a large ship, there are hundreds of air conditioning and heating devices, which generate a huge amount of cold and hot condensate. For example, a ship with 300 air conditioners can generate about 6 tons of condensate per hour. The current practice of equipping it with a water storage tank with a drainage pump and discharging it into the sea through the side drain outlet not only wastes clean water but also wastes limited ship space.

[0061] Instead of letting this heat energy be released into the atmosphere and water resources be discharged into the ocean, it would be better to turn them into treasure and recycle them.

[0062] like Figure 3 As shown, unlike traditional technologies where the high-temperature exhaust pipes of power units such as gas turbine 006, engine 007, generator 008, and boiler 009 are each discharged into the atmosphere separately, in this invention, each of the high-temperature exhaust pipes 14 of the power units is equipped with an electrically operated check valve 13, and all the high-temperature exhaust pipes of the power units are combined into a single high-temperature exhaust manifold 14a to collect the high-temperature exhaust gas. An electrically operated shut-off valve 12 is installed on the manifold. 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 casing 16 and an inner spiral tube 17 spiraling upwards. A high-temperature exhaust manifold 14a is connected to the bottom inlet of the spiral tube 17. A large water cavity is formed between the metal casing 16 and the spiral tube 17. A condensate mixing manifold 113, serving as a clean water source, is connected to the water cavity from the bottom of the casing 16, thereby injecting the mixed condensate into the water cavity. The spiral tube 17 spirals upwards, increasing the contact area with the mixed condensate, thereby increasing the heat exchange between the high-temperature exhaust from the internal power unit and the mixed condensate outside the tube.

[0064] When the mixed condensate in the water chamber 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] The high-temperature exhaust gas inside the spiral tube 17 is cooled by low-temperature mixed condensate and then enters the low-temperature exhaust pipe 18 of the power unit at the top of the steam generator 15 before being discharged into the atmosphere. The low-temperature exhaust pipe 18 of the power unit is fixed at the outlet of the spiral tube 17. The advantages of this are that it recycles the high-temperature thermal energy, reduces carbon emissions and the greenhouse effect, and also reduces the infrared exposure risk of the entire ship, greatly improving energy conservation, environmental protection, and safety.

[0066] The bottom of the steam generator 15 also has a drain pipe 24, which can be used to drain the water stored inside the water chamber.

[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 steamer system 3 are interconnected to collect the high-temperature steam. The collected high-temperature steam is then connected to the steam distribution and pressure stabilizing manifold 11a.

[0068] The steam distribution and pressure stabilizing manifold 11a has five outlets: one supplying the energy-saving water heater system 2, one supplying the handheld steam gun 115 for users to clean stubborn oil stains on the kitchen floor, one supplying the kitchen air conditioner 011 and the dry grain storage air conditioner 012 for heating or dehumidification, one supplying the self-cleaning and fire-extinguishing cooking and smoke exhaust system 4, and the last supplying the energy-saving rice steamer system 3.

[0069] After the high-temperature steam enters the energy-saving water heater system 2, the kitchen air conditioner 011 and the dry food storage air conditioner 012, it releases heat energy and is transformed into steam condensate at a temperature of about 90°C. Like the condensate produced by other steam heating equipment on the ship, it is a valuable freshwater source with heat energy, which will be further developed and utilized in this invention.

[0070] The condensate from the high-temperature steam entering the energy-saving water heater system 2, the kitchen air conditioner 011, and the dry grain storage air conditioner 012 is discharged through the steam condensate pipe 19. The steam condensate pipes 19 of the energy-saving water heater system 2, the kitchen air conditioner 011, and the dry grain 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 the 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. Its function is to automatically remove non-condensable steam from 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℃) to connect to the self-cleaning drainage system 5, which is used to connect to the drain pipe 47 of the washing pool 018.

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

[0074] In traditional technology, the condensate pipes of the numerous air coolers (013) in the ship's kitchen food freezer are wrapped with electric heating tape to prevent them from freezing. This not only consumes electricity, but the tightly wrapped electric heating tape is also very easy to damage. Once there is a leakage, the humid environment inside the freezer can easily cause electric shock. Moreover, the amount of condensate produced by the numerous air coolers (013) is also considerable, and it is a pity that it is discharged into the sea just like the condensate produced by the ship's air conditioning.

[0075] The present invention abandons the electric heating belt and combines the steam condensate and the condensate from the air cooler 013 to generate a heat tracing pipe. In this embodiment, there are two heat tracing pipes, namely heat tracing pipe 112a and heat tracing pipe 112b.

[0076] like Figure 5 As shown, the condensate pipe 111 of the refrigeration equipment generated by the air cooler 013 located in the kitchen food freezer is fitted with a No. 1 heat tracing pipe 112a to prevent it from freezing and cracking in low-temperature environments. The No. 1 heat tracing pipe 112a has a heat insulation protective layer, 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 inside the air cooler 013 flows out from top to bottom from the condensate pipe 111. The high-temperature steam condensate in the water cavity formed between the No. 1 heat tracing pipe 112a and the condensate pipe 111 flows from bottom to top. In this way, heat can be obtained from the high-temperature steam condensate, thus protecting the condensate pipe 111 from freezing in the freezer. The high-temperature steam condensate cools down from ~90℃ to ~45℃ as medium-temperature steam condensate.

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

[0078] like Figure 3 As shown and referenced Figure 5 The medium-temperature steam condensate pipe 19b is connected to the No. 2 heat tracing pipe 112b. The No. 2 heat tracing pipe 112b is a pipe system that covers the empty compartments on both sides of the ship or the open deck. It works on 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, thereby protecting the pipe system in the empty compartments on both sides of the ship or the open deck from freezing. The medium-temperature steam condensate is cooled from ~45°C to ~25°C to low-temperature steam condensate. 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 condensate pipe 111 of the refrigeration equipment of each air cooler 013 that passes through the kitchen food freezer, then merged with the condensate pipe 111 of the refrigeration equipment of the kitchen air conditioner 011 and the dry food storage air conditioner 012, and finally merged with the condensate pipe 111 of all other refrigeration equipment on the ship to form the condensate mixing main pipe 113.

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

[0081] 2. Energy-saving water heater system

[0082] like Figure 2 As shown, in the existing technology, the traditional electric water heater 010 is simply a large water tank with a water supply pipe connected to it, which is electrically heated to boil water for users to drink. Its disadvantages are that it is not only very energy-intensive, but also that after the user drains some water, the water supply pipe fills the large tank again, mixing the new water with the previously mostly unused hot water and starting to boil again. This cycle repeats, producing repeatedly boiled water, which increases the nitrite content in the water. Long-term consumption of this water is detrimental to health.

[0083] Unlike the existing electric water heater 010, 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 condensate discharged from the ship's refrigeration and heating equipment for heating.

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

[0085] The energy-saving water dispenser consists of a small upper water tank 21a and a large lower water tank 21b, each operating independently. The outer casing is made of food-grade 316L stainless steel, which is safer for human use.

[0086] The small water tank 21a has a fresh water pipe 23 for replenishing water at the top, and is equipped with an electric shut-off valve 12.

[0087] The small water tank 21a contains a small steam coil 22a that matches its volume, while the large water tank 21b contains a large steam coil 22b that matches its volume.

[0088] Both the small water tank 21a and the large water tank 21b contain a high liquid level sensor 61a, a medium 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 as follows Figure 6 The energy-saving water heater system 2 is first divided into two parts, each 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 each part has an electric shut-off valve 12.

[0090] A steam trap 110 is installed on the outlet steam condensate pipe 19 of both the small steam coil 22a and the large steam coil 22b. Its function is to automatically remove non-condensable steam from the condensate, thus facilitating the discharge of condensate. Then, the two steam condensate pipes 19 are merged into one, connected to the high-temperature steam condensate main pipe 19a, thereby flowing into... Figure 3 The steam condensate system in the middle.

[0091] If the energy-saving water heater system 2 is not used for a long period of time, the clean fresh water inside can be drained to prevent the water tank from freezing and cracking. Both the small water tank 21a and the large water tank 21b have a drain pipe 24 at their lower ends. These two drain pipes 24 are then combined into one, and each is equipped with an electric shut-off valve 12, which flows into... Figure 3 The condensate mixing manifold 113 in the middle eventually enters the steam generator 15 to be turned 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 shut-off valve 12 with flow regulation function is automatically reduced to decrease the amount of high-temperature steam entering the small steam coil 22a, and the temperature is maintained at 65°C.

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

[0095] The lower part of the large water tank 21b consists of a hot water drinking pipe 26a, a hot water supply pipe 26b for the kitchen, and a hot water sludge pipe 26c. The lower part of the small water tank 21a also has a hot water sludge pipe 26c. The two hot water sludge pipes 26c are combined into one line to be connected to the daily hot water system for use by the heating equipment. Moreover, each of these four hot water pipes and the sludge combined pipe has an electric shut-off valve 12.

[0096] It should be noted that, assuming the electric shut-off valve 12 on connecting pipe 25 is 12-1, the electric shut-off valve 12 on the high-temperature steam inlet pipe 11 connecting the large steam coil 22b is 12-2, the electric shut-off valve 12 on the hot water drinking pipe 26a is 12-3, and the electric shut-off valve 12 on the kitchen hot water supply pipe 26b is 12-4, both 12-3 and 12-4 have a linkage function with 12-1 and 12-2.

[0097] Larger ships typically have more water dispensers for crew use. Whether the energy-saving water dispenser 21 is installed in the galley or in one of the ship's other water rooms, users can easily access the hot water they need. In addition to hot water, users can also directly access filtered, cold drinking water. Since this is existing technology and requires no heating, it will not be discussed further here.

[0098] When a user needs hot drinking water and presses the control panel 71a on the energy-saving water heater, or when the kitchen needs 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 the signal that water needs to be taken and controls the electric shut-off valve 12 (12-3 or 12-4) on the hot water drinking pipe 26a and the kitchen hot water supply pipe 26b to temporarily not open (no water supply). At the same time, it is linked with the electric shut-off valve 12 (12-1) on the connecting pipe 25 and the electric shut-off valve 12 (12-2) on the high-temperature steam pipe 11 at the inlet of the large steam coil 22b. Control unit 7 opens the electric shut-off valve 12 (12-1) on connecting pipe 25, allowing the 65°C hot water in small water tank 21a to quickly enter large water tank 21b. Control unit 7 then opens the electric shut-off valve 12 (12-2) on the high-temperature steam pipe 11 at the inlet of large steam coil 22b, allowing a large amount of high-temperature steam to enter large steam coil 22b, quickly heating the 65°C hot water in large water tank 21b to 100°C boiling water. After that, electric shut-off valve 12 (12-3 or 12-4) opens again to allow users to draw water or to supply hot drinking water to the kitchen. Of course, during the brief period of water supply interruption (i.e., during the rapid heating of large water tank 21b), the control panel 71a on the energy-saving water heater and the control panel 71 located in the kitchen will provide voice prompts to inform the users of energy-saving water heater 21 or the users in the kitchen to wait a moment and remain calm.

[0099] When the water in the large water tank 21b boils, the steam generated enters the top steam pipe 27 in the 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, thereby realizing the recycling of heat energy.

[0100] The energy-saving water heater control panel 71a also has a timer 62, which can be preset. When the control unit 7 receives a message that the hot drinking water in the energy-saving water heater system 2 has not been used by any user for more than the preset time, it determines that the water in the energy-saving water heater system 2 is stale water. Then, it opens the electric shut-off valve 12 on the two stale water pipes 26c and delivers the stale water to the daily hot water system for use by the ship's heating equipment.

[0101] Because the energy-saving water heater system 2 can provide different types of water to different users—fresh water heated to 100°C for individuals and stale water heated to 65°C for longer than a set time for the equipment—it is not only more energy-efficient and environmentally friendly than the existing electric water heater 010, but also healthier for human health.

[0102] 3. Energy-saving rice steamer system

[0103] In existing technology, traditional rice steamers 001 are electrically heated. When n electrically heated rice steamers 001 in a kitchen are steaming rice, the high-temperature steam generated can be handled in two ways: either it is directly discharged into the kitchen, although it is equipped with a steam exhaust fan on top, the kitchen is still filled with steam and the temperature rises; or... Figure 1 The steam pipes from the top of all the electrically heated rice steamers 001 are first collected in a single steam pipe and enter the spray tank 002. Water pump 004 draws seawater to provide cooling water to the seawater heat exchanger 003, which then exchanges heat with the high-temperature steam entering the spray tank 002, converting it into low-temperature water that enters the storage tank 005. Finally, the water is treated as wastewater and discharged into the sea through the side fittings on both sides of the ship. Regardless of the treatment method, both methods have drawbacks of being extremely energy-intensive, inefficient, and environmentally unfriendly.

[0104] The present invention uses an energy-saving rice steamer system 3, which utilizes the steam generated from the ship's "waste energy" and "wastewater" for heating, and has two heating schemes.

[0105] The heating scheme of the energy-saving rice steamer system 3 is described in section 1. Figure 3 The upper part (within the double-dotted box) is suitable for ship scenarios where hot meals need to be supplied simultaneously. High-temperature steam flowing out from the steam distribution and pressure stabilizing manifold 11a enters the steam coils of n energy-saving rice cookers 31 that need to be turned on through the high-temperature steam pipe 11 to heat the rice. The high-temperature steam generated after heating enters the top steam pipe 27 at the top of the cooker. The top steam pipes 27 of all the energy-saving rice cookers 31 are finally combined and the high-temperature steam is sent back to the steam distribution and pressure stabilizing manifold 11a for recycling.

[0106] Heating scheme 2 for energy-saving rice steamer system 3 is shown in [link to system details]. Figure 7This system is suitable for shipboard scenarios where hot meals cannot be supplied simultaneously. Control unit 7 first automatically starts energy-saving rice steamer No. 1 31. High-temperature steam flowing from the steam distribution and pressure regulating manifold 11a enters the steam coil of energy-saving rice steamer No. 1 31 through high-temperature steam pipe 11 to heat the rice. The resulting high-temperature steam then enters its top steam pipe 27. Control unit 7 then automatically starts energy-saving rice steamer No. 2 31. The outlet of the top steam pipe 27 of energy-saving rice steamer No. 1 31 merges with the high-temperature steam pipe 11 at the steam inlet of energy-saving rice steamer No. 2 31. This reduces the amount of steam entering No. 2 31. The amount of high-temperature steam in energy-saving rice steamer No. 2 31... and so on, until the control unit 7 finally automatically starts energy-saving rice steamer No. n 31. The outlet of the top steam pipe 27 of energy-saving rice steamer No. (n-1) 31 merges with the high-temperature steam pipe 11 entering energy-saving rice steamer No. n 31, and enters the steam coil of energy-saving rice steamer No. n 31 to heat the rice. The high-temperature steam generated after heating finally enters its top steam pipe 27, and is then transported to the steam distribution and pressure stabilizing manifold 11a for recycling, just like heating scheme 1.

[0107] Of course, in addition to steaming rice, the energy-saving rice steamer 31 can also be used to steam vegetables, steam buns, and other dishes.

[0108] like Figure 8 As shown, each energy-saving rice steamer 31 has a steam condensate pipe 19 (~90℃) with a drain valve 110 at its bottom. Regardless of heating scheme 1 or heating scheme 2, all the steam condensate pipes 19 of all the energy-saving rice steamers 31 on the ship are connected to the ship's steam condensate pipe, which collects the steam condensate generated during rice steaming into the system. Figure 3 The 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 during rice steaming are also recycled again. Therefore, compared with the traditional electric heating rice steamer 001, it is not only energy-saving but also protects the kitchen environment. It also eliminates the need for supporting facilities such as steam exhaust fans, spray tanks 002, seawater heat exchangers 003, water pumps 004, and water storage tanks 005, saving investment costs and ship space.

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

[0111] As is well known, kitchens are flammable environments. When a chef is cooking near an induction cooker (015), if the oil in the pan (016) catches fire or flames leap up, sparks can be drawn into the exhaust pipe by the existing range hood, easily igniting the grease buildup accumulated on the inner wall of the exhaust pipe over the years, causing a fire. Furthermore, once ignited, the fire can spread rapidly due to 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 of Densely Populated Places," kitchen exhaust ducts in densely populated places should be cleaned at least quarterly; current technology does not provide this functionality.

[0112] The cooking and smoke exhaust system of the present invention has self-cleaning and fire extinguishing functions, which can nip a fire in the bud and eliminate the risk of its spread.

[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 drain pipe 47, a drain box 47a, an automatic shut-off device 48, a pot lid 49, and a steam fire extinguishing ring pipe 410.

[0114] The fume exhaust hood 41 is located above the stove 014. The fume exhaust hood 41 has a fan 42 inside, which draws the oil fumes generated by the chef into the exhaust pipe 43.

[0115] The upper end of the fume exhaust hood 41 has a high-temperature steam pipe 11 (see...) that is led from the steam distribution and pressure stabilizing manifold 11a. Figure 3 The system is divided into two paths. One path enters the fume exhaust hood 41 and connects to the steam extinguishing ring pipe 410 installed inside the fume exhaust hood 41 and running around the inner wall. A high-pressure atomizing nozzle 46 is evenly distributed around the bottom of the steam extinguishing ring pipe 410. The other path first connects to a steam trap 110 to become a steam condensate pipe 19. The high-temperature steam condenses into high-temperature steam condensate at ~90°C, then connects to a detergent tank 44, and finally enters the fume exhaust pipe 43 and connects 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 existing exhaust pipes, its bottom is not horizontal, but rather slopes towards the central drain box 47a on both sides. The bottom of the drain box 47a is connected to a drain pipe 47 equipped with an electric shut-off valve 12. A water level sensor 61 is located inside the drain box 47a. When the sensor detects drainage in the drain box 47a, the control unit 7 automatically opens the electric shut-off valve 12 on the drain pipe 47 to drain the water until the drain box 47a is completely drained. The control unit 7 then automatically closes the electric shut-off valve 12.

[0117] When cooking is not underway and the fan 42 inside the fume hood 41 is not turned on, the exhaust pipe 43 can perform self-cleaning. The exhaust pipe 43 contains an oil vapor concentration meter 63. When the internal oil vapor 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) below the detergent tank 44. This allows high-temperature condensate mixed with detergent to enter the cleaning spiral pipe 45, which spirals along the inner wall of the exhaust pipe 43 and maintains a distance from the inner wall. The cleaning spiral pipe 45 is also evenly distributed with several high-pressure atomizing nozzles 46, which spray the high-temperature condensate mixed with detergent evenly and without dead angles onto the inner wall of the exhaust pipe 43, melting the grease adhering to the inner wall. Then, the control unit 7 closes the electric shut-off valve 12 (12-d) under the detergent tank 44, and then sprays high-temperature condensate evenly and thoroughly onto the inner wall of the exhaust pipe 43 to clean the melted grease. Finally, the dirty wastewater flows down into the drain box 47a at the bottom of the downward-sloping duct and into the drain pipe 47, connecting to the ship's oil and wastewater system. In this way, the inner wall of the exhaust pipe 43 remains clean and will not be ignited by any incoming sparks or flames.

[0118] The marine induction cooker 015 is a circular, concave type of electric stove. The oil pan 016 is located inside the circular, concave electric stove. The existing technology uses a lid that is the size of the oil pan opening and can be easily removed like a household pot lid. Its disadvantage is that it can only cover the pot. The chef has to find a nearby countertop to place the lid on. If 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 cut off the oxygen and extinguish the fire. However, this prolongs the extinguishing time. If the lid is not covered in time and the flames grow, the consequences are very dangerous.

[0119] The lid 49 of this invention is larger than that of existing lids, allowing it to cover not only the oil pan 016 but also the circular, concave induction cooker 015. Furthermore, the lid 49 and the induction cooker 015 are directly connected via a high-temperature resistant automatic closing device 48 (i.e., a rotary motor). The cook only needs to press the control panel 71c of the fume exhaust hood 41, mounted on its outer surface, or make a voice request to automatically open and close the lid 49. This eliminates the need to find a nearby countertop to place the lid on, as is required in existing technologies, or to find a lid to cover the oil pan if it catches fire—all time-consuming and laborious. Moreover, in addition to the oil pan 016 catching fire, the lid 49 can also automatically close to cover the circular, concave induction cooker 015 if it catches fire, effectively isolating oxygen and extinguishing the fire.

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

[0121] The exhaust hood 41 contains a high-temperature resistant miniature camera 65. When it detects a fire in the induction cooker 015 or the oil pan 016, the control unit 7 immediately shuts off the power to the induction cooker 015, turns off the fan 42 inside the exhaust hood 41, and simultaneously rotates the automatic closing device 48 to close the pot lid 49. Before closing, the exhaust hood control panel 71c will issue a voice alarm to remind the chef to quickly leave and keep a distance to avoid the chef's arm being caught when the pot lid 49 closes.

[0122] If the miniature camera 65 detects that after the induction cooker 015 is turned off and the pot lid 49 is closed, but flames are still shooting out from around them and entering the fume hood 41 and the exhaust pipe 43, the control unit 7 immediately turns on the sprinkler system 017 at the top of the kitchen to spray water. At the same time, it turns on the electric shut-off valves 12 (12-a and 12-b) on the high-temperature steam pipe 11 and the electric shut-off valve 12 (12-c) before 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 downwards to extinguish the flames around or above the pot lid 49 to dilute the oxygen concentration. Before the steam is sprayed, the fume hood control panel 71c will sound an alarm to remind the chef to leave quickly and keep a greater distance to avoid being burned by the 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 exhaust pipe 43 in time, preventing the risk of them spreading.

[0123] 5. Self-cleaning drainage system

[0124] In existing technology, kitchen sinks 018 are used to wash oil pans, dishes and meat every day, and their drain pipes are easily clogged by the grease washed off, which is time-consuming and laborious to unclog.

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

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

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

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

[0129] When someone has washed oily pots, dishes, and meat in sink 018, they can press this fourth button to release high-temperature steam condensate mixed with detergent at ~90℃ to clean the oily sink drain pipe 47, preventing grease from adhering to the inner wall of the pipe.

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

[0131] 6. Monitoring Unit

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

[0133] like Figure 10 As shown, the monitoring unit 6 includes a water level sensor 61, a high liquid level sensor 61a, a medium liquid level sensor 61b, a low liquid level sensor 61c, 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 level sensor 61a, a medium level sensor 61b, and a low level sensor 61c, and is installed inside the housing 16 of the steam generator 15 (see...). Figure 4 It monitors the water level in the steam generator 15; it is also installed in the small water tank 21a and large water tank 21b of the energy-saving water heater 21 (see...). Figure 6 It monitors the water levels in the large and small water tanks; it is also installed inside the drainage box 47a (see...). Figure 9 ), monitor whether there is drainage in drainage box 47a.

[0135] The timer 62 is installed in the control panel 71a of the energy-saving water heater. The time can be preset. When the control unit 7 receives a message that the hot drinking water in the energy-saving water heater system 2 has not been used by any user for more than the preset time, it determines that the water in the energy-saving water heater system 2 is stale water. Then, it opens the electric shut-off valve 12 on the two stale water pipes 26c and delivers the stale water to the daily hot water system for use by the ship's heating equipment.

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

[0137] like Figure 3As shown, temperature sensors 64 are 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 pipes; Figure 6 As shown, temperature sensor 64 is also installed in the small water tank 21a and the large water tank 21b of the energy-saving water heater 21 to monitor the water temperature in the large and small water tanks.

[0138] like Figure 9 As shown, the miniature camera 65 is installed inside the fume exhaust hood 41 to monitor whether the induction cooker 015 or the oil pan 016 is on fire, and whether sparks / flames are entering the fume exhaust hood 41 or the exhaust pipe 43. If a fire occurs, the control unit 7 can extinguish it promptly. It also monitors the variety and quantity of dishes cooked by the chef each day, uploading the data to the control unit 7 for storage to form a dish log. This log is used by the control unit 7 for analysis, guidance on nutritional ratios and planning, and for tracing responsibility in the event of a food safety incident. The miniature camera 65 is heat-resistant, and when its surface is covered with oil and the image is unclear, the fume exhaust hood control panel 71c will issue a voice prompt to the chef to clean the camera surface immediately.

[0139] 7. Control Unit

[0140] The control unit 7 is connected to the energy-saving pipeline system 1, the energy-saving water heater 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. It controls the operation of these units and monitors their operating status, ensuring the intelligent operation of the present invention. It also has remote control, operation display, and comprehensive fault alarm functions.

[0141] like Figure 10 As shown, double-dotted lines represent power lines and control signal lines, while single-dotted lines represent status signal lines.

[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 heater control panel 71a, an energy-saving rice steamer control panel 71b, an oil 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] Control panel 71 is installed on the kitchen compartment wall, energy-saving water heater control panel 71a is installed on each energy-saving water heater 21, energy-saving rice steamer control panel 71b is installed on each energy-saving rice steamer 31, and fume exhaust hood control panel 71c is installed on 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, receiving signals indicating whether these devices are running; it is also linked with the kitchen air conditioner 011 and the dry grain storage air conditioner 012, allowing it to turn their power on and off and control their operation.

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

[0146] The control panel has a touch screen for user control; it can also use facial recognition and voice recognition technologies. For example, the chef on duty can clock in by facial recognition on the control panel, and can control the rice steamer system by voice when steaming rice, or the stir-fry system by voice when stir-frying vegetables, etc.

[0147] The specific function of control unit 7:

[0148] 1) Control the operation of the energy-saving pipeline system 1, energy-saving water heater 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 control signals through the control signal line to the electric shut-off valve 12 and electric shut-off check valve 13 in the energy-saving pipeline system 1, energy-saving water heater system 2, and energy-saving rice steamer system 3, controlling their opening, closing, or flow rate adjustment, thereby controlling the opening or closing of the energy-saving water heater system 2 and the energy-saving rice steamer system 3.

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

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

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

[0153] 2) Monitor the operational status of the energy-saving pipeline system 1, energy-saving water heater 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 status signals from the electric shut-off valve 12 and electric shut-off check valve 13 in the energy-saving pipeline system 1, energy-saving water heater system 2, and energy-saving rice steamer system 3 via status signal lines to monitor their operating status, and then monitors the operating status of the energy-saving water heater system 2 and energy-saving rice steamer 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 gun 115.

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

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

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

[0159] 3) It has remote control, operation display and comprehensive fault alarm functions.

[0160] The control unit 7 has a remote information transmission function. It transmits the operating status and comprehensive fault alarm signal of the present invention to the upper-level monitoring center of the ship through the remote operation status display and comprehensive fault alarm signal line 73b. It also receives remote control from the monitoring personnel of the upper-level monitoring center through the remote control signal line 73a. The monitoring personnel of the upper-level 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 ratios and planning.

[0162] When the miniature camera 65 of the monitoring unit 6 monitors the variety and quantity of dishes cooked by the chef each day and uploads the data to the control unit 7 for storage to form a dish log, the control unit 7 has the functions of analysis, guiding nutritional ratio and planning, and tracing responsibility in the event of a food safety incident.

[0163] In summary, this invention provides a kitchen system that uses exhaust gas from power equipment (existing waste energy) to heat a clean water source (existing wastewater) formed by the condensate from the air conditioning system and the hot condensate from the steam heating equipment. This transforms waste into valuable resources, generating heat energy to heat drinking water, rice, or dishes, which is not only healthier for humans but also protects the kitchen's cabin environment. Simultaneously, this recycled hot water source can self-clean and extinguish fires in the kitchen's exhaust and drainage systems. Furthermore, it can provide temperature tracing for the condensate pipes of the cold air blowers in the food freezer and for piping systems in low-temperature environments such as empty cabins on both outer sides or open decks, preventing them from freezing.

[0164] The advantages of the kitchen system of this invention are that it recycles the exhaust gas from the power equipment, the condensate from the air conditioning system, and the condensate from the steam heating equipment, which not only saves precious freshwater resources, but also reduces carbon emissions and the greenhouse effect, and reduces the risk of infrared exposure of the entire ship; in addition, it can reduce the ship's electrical load and reduce the size of the power supply equipment, which not only saves limited ship space, but also reduces the economic burden of the ship.

[0165] This invention presents a kitchen system with energy-saving, environmentally friendly, and intelligent advantages, aligning with the current trend of green and low-carbon development in the shipbuilding industry and responding to the call for "developing new quality productivity." The safety, economy, scientific approach, and environmental friendliness brought by this artificial intelligence are of epoch-making significance. The invention effectively overcomes the various shortcomings of existing technologies and has high industrial application value.

[0166] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can 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 those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A kitchen system, characterized in that, The kitchen system includes an energy-saving pipeline system, an energy-saving water heater 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 the high-temperature exhaust pipes of the ship's power units are connected to a single high-temperature exhaust manifold to collect the high-temperature exhaust gas. This high-temperature exhaust manifold is connected to the bottom of the steam generator. The steam generator consists of an outer metal shell and an inner spiral tube. The high-temperature exhaust manifold is connected to the bottom inlet of the spiral tube. A water chamber is formed between the metal shell and the spiral tube. A condensate mixing manifold, which serves as a clean water source, is connected to the water chamber from the bottom of the shell. When the mixed condensate in the water chamber 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 steamer system are interconnected to collect the high-temperature steam. The collected high-temperature steam is connected to the steam distribution and pressure stabilizing manifold. The steam distribution and pressure stabilizing manifold outlet is divided into five paths: one path supplies the energy-saving water heater system, one path supplies the handheld steam gun for users to clean stubborn oil stains on the kitchen floor, one path supplies the kitchen air conditioner and dry grain storage air conditioner for heating or dehumidification, one path supplies the self-cleaning and fire-extinguishing cooking and smoke exhaust system, and the last path supplies the energy-saving rice steamer system. The steam condensate formed after the high-temperature steam enters the energy-saving water heater system, the kitchen air conditioner and the dry grain warehouse air conditioner to release heat energy is discharged through the steam condensate pipe. The steam condensate pipes of the energy-saving water heater system, the kitchen air conditioner and the dry grain warehouse air conditioner are first merged and then merged with the steam condensate pipes generated by other steam heating equipment on the ship to form the high-temperature steam condensate main pipe. A branch pipe is opened in the middle section of the high-temperature steam condensate main pipe to connect to the self-cleaning drainage system, which is used to connect to the drain pipe of the washing pool. The end of the high-temperature steam condensate main pipe is connected to the heat tracing pipe, which is divided into heat tracing pipe No. 1 and heat tracing pipe No.

2. The condensate pipe of the refrigeration equipment generated by the air cooler located in the kitchen food freezer is fitted with a No. 1 heat tracing pipe. The lower end of the No. 1 heat 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 condensate generated in the air cooler flows out from the refrigeration equipment condensate pipe from top to bottom. The high-temperature steam condensate in the water cavity formed between the No. 1 heat tracing pipe and the refrigeration equipment condensate pipe flows from bottom to top. After heat exchange, the high-temperature steam condensate entering the No. 1 heat tracing pipe is cooled to medium-temperature steam condensate. The medium-temperature steam condensate pipe enters the No. 2 heat tracing pipe, which covers the piping system located in the empty compartments or open decks on both sides of the ship. After heat exchange, the medium-temperature steam condensate entering the No. 2 heat 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 that passes through the kitchen food freezer, then merged with the condensate pipes of the refrigeration equipment of the kitchen air conditioner and the dry food storage air conditioner, and finally merged with the condensate pipes of all other refrigeration equipment on the ship to form a condensate mixing manifold. The condensate mixing manifold is connected to the water chamber of the steam generator.

2. The kitchen system according to claim 1, characterized in that: The energy-saving water heater system consists of a small water tank at the top and a large water tank at the bottom. The small water tank contains a small steam coil with a volume matching its size, and the large water tank also contains a large steam coil with a volume matching its size. Each of the small and large water tanks has 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 and large water tanks. After the high-temperature steam pipe is connected to the energy-saving water heater system, it is first split into two, each connected to the inlet of the small steam coil in the small water tank and 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.

3. The kitchen system according to claim 1, characterized in that: High-temperature steam flowing from the steam distribution and pressure stabilizing manifold enters the steam coils of n energy-saving rice cookers that need to be turned on through high-temperature steam pipes to heat the rice. The high-temperature steam generated after heating enters the top steam pipe at the top of the cooker. Finally, the top steam pipes of all the energy-saving rice cookers are combined and the high-temperature steam is sent back to the steam distribution and pressure stabilizing manifold for recycling.

4. The kitchen system according to claim 1, characterized in that: The high-temperature steam flowing from the steam distribution and pressure stabilizing manifold first enters the steam coil of the No. 1 energy-saving rice steamer through the high-temperature steam pipe to heat the rice. The high-temperature steam generated after heating enters its top steam pipe. The control unit starts the No. 2 energy-saving rice steamer. The outlet of the top steam pipe of the No. 1 energy-saving rice steamer merges with the high-temperature steam pipe at the steam inlet of the No. 2 energy-saving rice steamer. ... The outlet of the top steam pipe of the n-1 energy-saving rice steamer merges with the high-temperature steam pipe entering the n energy-saving rice steamer and enters the steam coil of the n energy-saving rice steamer to heat the rice. The high-temperature steam generated after heating finally enters its top steam pipe and is ultimately delivered to the steam distribution and pressure stabilizing manifold for recycling.

5. The kitchen system according to claim 1, characterized in that: The self-cleaning and fire-extinguishing cooking and exhaust system has a fume hood located above the stove. The fume hood contains a fan that draws the fumes generated by the cook into the exhaust pipe. The upper part of the fume exhaust hood has a high-temperature steam pipe led from the steam distribution and pressure stabilizing manifold. It splits into two. One path enters the fume exhaust hood and connects to the steam fire extinguishing ring pipe installed inside the fume exhaust hood and running around the inner wall. A high-pressure atomizing nozzle is evenly distributed around the bottom of the steam fire extinguishing ring pipe. The other path first connects to a steam trap to become a steam condensate pipe. The high-temperature steam condenses into high-temperature steam condensate, then connects to a detergent tank, and finally enters the exhaust pipe and connects to the cleaning spiral pipe located inside it. The exhaust pipe is a welded watertight and airtight duct with a circular or rectangular cross-section. Both sides of its bottom slope towards the central drain box. The bottom of the drain box is connected to a drain pipe equipped with an electric shut-off valve. There is a water level sensor inside the drain box. When it detects that there is water in the drain box, the control unit automatically opens the electric shut-off valve on the drain pipe to drain the water until the water in the drain box is drained. Then the control unit automatically closes the electric shut-off valve.

6. The kitchen system according to claim 5, characterized in that: The self-cleaning and fire-extinguishing cooking and smoke extraction system's lid can cover the oil pan and the round, concave induction cooker. The lid and the induction cooker are directly connected by a high-temperature resistant automatic shut-off device. The exhaust hood contains a miniature camera that can withstand high temperatures. When it detects a fire on the induction cooker or a fire in the oil pan, the control unit immediately shuts off the power to the induction cooker, turns off the fan inside the exhaust hood, and simultaneously rotates the automatic closing device to close the pot lid. Before closing, the exhaust hood control panel will issue a voice alarm to remind the chef to quickly leave and maintain a safe distance.

7. The kitchen system according to claim 1, characterized in that: The self-cleaning drainage system includes an electric faucet, a branch pipe of high-temperature condensate from the main high-temperature steam condensate pipe and the drain pipe at the sink drain, and a detergent tank is also connected to it. The electric faucet has buttons for turning the water supply on and off, as well as adjusting the flow rate. It also has a fourth button that is linked to the electric shut-off valve on the high-temperature condensate branch pipe and the electric shut-off valve below the detergent dispenser. When someone has washed oily pots, dishes, and meat in the sink, they can press this fourth button to allow high-temperature steam condensate mixed with detergent to clean the oily drain pipe.

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

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