Uniform cooking energy-saving exhaust method of steamer

Abstract

According to the innovative method for exhausting the steamer, on the basis of an original large steamer or a multi-layer steamer (as shown in figure 1), only two exhaust holes with different heights are formed in the side wall of a steamer body, a steam exhaust hole 2 is formed in the higher position, the upper hole edge of the steam exhaust hole 2 is 10-20 mm away from the bottommost part of food, and the lower hole edge of the steam exhaust hole is 10-20 mm away from the upper hole edge of an air exhaust hole; an air exhaust hole 3 is formed in the lower position, and the lower hole edge of the air exhaust hole 3 is more than 10mm away from the water surface; therefore, a new pot cover without an air hole can be manufactured, and the pot cover can also be modified (the air hole 1 is blocked). The steamer made or modified by the invention can ensure that food in the steamer can be uniformly heated and cooked, and is energy-saving.

Description

Technical Field

[0001] The invention relates to a steamer technology, in particular to an innovative method for exhausting a large steamer or a steamer that needs to be used in conjunction with a multi-layer steamer basket and a pot cover. Background Art

[0002] Currently, the exhaust method or position of existing steamers is almost always located at the top of the pot lid. This design may cause uneven heating and cooking of food in the large steamer or multi-layer steamer due to uneven heating area, steam evaporation area, and steam rising area. Summary of the Invention

[0003] The present invention aims to provide an innovative steamer venting technology that ensures that food inside large or multi-layer steamers is evenly heated and thoroughly cooked. To achieve this, the present invention provides only two venting holes at different heights on the sidewall of the steamer: the higher one for steam and the lower one for air. Venting is not performed through the top lid. Steamers constructed or modified using this invention ensure that food inside is evenly heated and thoroughly cooked, while also saving energy. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 It is an explanatory schematic diagram of the present invention used in a multi-layer steamer and a steamer pot, and also an abstract drawing. DETAILED DESCRIPTION The present invention is based on the original large steamer or multi-layer steamer (such as: Figure 1 ), only two exhaust holes of different heights are opened on the side wall of the pot body. The higher one is the steam exhaust hole 2, its upper hole edge is 10 to 20 mm away from the bottom of the food, and the lower hole edge is 10 to 20 mm away from the upper hole edge of the air exhaust hole; the lower one is the air exhaust hole 3, its lower hole edge is more than 10 mm away from the water surface; the exhaust is not done on the top of the pot lid, so a new pot lid without air holes can be made, or it can be modified (the air hole 1 is blocked). The use process and effect of the present invention after being used in a multi-layer steamer are as follows: after power is turned on and steaming is started (the heat or electricity is turned to the maximum), the water in the original steamer and the steamer basket is gradually heated to generate water vapor, and the water vapor gradually rises and increases. At the same time, according to the principle that hot air rises and cold air falls, the air in the original steamer and the steamer basket is gradually pressed down by the steam and discharged outwardly toward the steam exhaust hole 2 and the air exhaust hole 3; if energy saving is desired, when steam is discharged from the air exhaust hole 3, reduce the heat or electricity by one gear until steam is discharged from the steam exhaust hole 2 but no steam is discharged from the air exhaust hole 3. This is the optimal energy-saving gear, and no further adjustment is required.

Claims

1. An innovative method of steamer venting is to open only two vent holes at different heights on the side wall of the original large steamer or multi-layer steamer (such as Figure 1). The higher one is steam vent 2, with its upper hole edge 10 to 20 mm from the bottom of the food, and its lower hole edge 10 to 20 mm from the upper hole edge of the air vent; the lower one is air vent 3, with its lower hole edge more than 10 mm from the water surface. Venting is not done on the top lid, so a new lid without air holes can be made, or it can be modified (by blocking air hole 1).

2. The innovative method for steamer exhaust according to claim 1, characterized in that: Any feature or form of the method or principle of claim 1.

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