Even cooking energy-saving improvement method for steamer

Abstract

A uniform cooking energy-saving improvement method of a set of food steamers can be manufactured or changed into a uniform cooking energy-saving set of food steamers, and is designed according to a mode of exhausting air only from the bottom of food (opposite to the previous design), so that steam with lower temperature is exhausted during steaming of the food, and the energy-saving effect of the food steamers is improved. The energy-saving food steamer is composed of one or more food steamers 3 used for containing food, a food steamer 4 used for exhausting, a cover without an exhaust hole or a cover 1 with an exhaust hole and an exhaust hole plug 2, a better energy-saving control point in use and a necessary operation method. According to the necessary operation method, the maximum firepower or electric power is achieved during power-on steam starting, an electric power gear or a firepower control point is turned down until steam is exhausted from the air exhaust hole 5, a better energy-saving gear is achieved until steam is exhausted from the steam exhaust hole 5 and no steam is exhausted from the air exhaust hole 6, adjustment is not needed, and the energy-saving effect is achieved. And the machine can be shut down or heating is stopped until the food is completely cooked.

Description

Technical Field

[0001] This invention relates to a steamer technology, and more particularly to an improved method for ensuring even cooking and energy efficiency in a steamer. Background Technology

[0002] Currently available steamers are designed with multiple small holes to allow steam to circulate and limit the rate of steam rise, based on the method of venting only from the top of the food. This design results in the release of high-temperature steam when steaming food. Due to factors such as low heating power, small heating area, small steam evaporation area, uneven steam rise area, and excessively large bottom hole diameter of the steamer, the food may not be heated or cooked evenly. The principle of rising hot air can also cause excessive steam loss and waste. Summary of the Invention

[0003] The purpose of this invention is to provide a steamer that can evenly heat and cook food thoroughly without requiring a large heating power, and is energy-efficient. To achieve the above objective, a set of steamers that can be made or modified according to this invention to achieve uniform cooking and energy efficiency can be constructed. It is designed based on the method of venting only from the bottom of the food (the opposite of conventional designs). This design allows the steam to be released at a lower temperature during steaming. It consists of five parts: one or more steamers 3 for holding food, a steamer 4 for venting, a lid without vents or a lid 1 with vents and a vent plug 2, an optimal energy-saving control point during use, and the necessary operating methods. Attached image description: Figure 1 This is a schematic diagram of the usage status of a set of steamers made or modified according to the present invention for uniform cooking and energy saving, and it is also an abstract drawing; Figure 2 This is a schematic diagram of the bottom state of a steamer (small hole 1 and large hole 2) made or modified according to the present invention for even cooking and energy saving. Specific implementation method: A new set of steamers that ensures even cooking and is energy-efficient can be manufactured according to the present invention (e.g.: Figure 1 and Figure 2 ; It can also be modified into a set of steamers for even cooking and energy saving according to the present invention; wherein, the large holes around the bottom of the steamer (including a steamer 3 for holding food and a steamer 4 for venting) (e.g.: Figure 2 2) The shape, size, and quantity of the steamer are not limited, as long as it ensures that the steam rising speed is not or minimally restricted by the bottom of the steamer, the bottom of the steamer is sturdy, and the steamer does not deform. The steamer 4 (for venting) (cannot be used to hold food, as it may not cook the food thoroughly) has no restrictions on the size, number, shape, distance, or location on the same or different sides. The main requirement is that it allows for easy observation, analysis, and setting of optimal energy-saving control points without affecting the food's cooking temperature. However, it is still recommended that, based on the existing steamer, such as... Figure 1As shown, only two vents of different heights are opened on the side wall of a steamer. The higher one is the steam vent 5, with its upper edge 20 to 30 mm from the bottom of the food (i.e., the bottom of the previous steamer) and its lower edge 10 to 20 mm from the upper edge of the air vent. The lower one is the air vent 6, with its lower edge more than 10 mm from the bottom of the steamer and more than 20 mm from the water surface. A vent plug 2 is inserted into a lid without a vent or a lid with a vent 1. The shape and size of the vent plug 2 are not limited, as long as it can be easy to install, not easy to fall off, high temperature resistant, and airtight. However, it is recommended that the shape resemble a gourd with a handle. The best energy-saving control point during use is the power setting or heat control point where steam is discharged from the steam vent 5 but not from the air vent 6 (and this state is maintained). The usage process and necessary operation methods of this invention with steamer 7 are as follows: When the power is turned on and steaming begins, after turning on the maximum heat or power, the water in steamer 7 is gradually heated to generate steam. The steam gradually rises and increases in quantity. At the same time, according to the principle of hot air rising and cold air sinking, the air in the original steamer, steamer basket, and under the lid is also gradually pushed down by the steam (blocked by the lid, it can only return downwards). It is discharged outwards through steam vent 5 and air vent 6 until steam is discharged from air vent 6. Then, adjust the power level or heat control point until steam is discharged from steam vent 5 but no steam is discharged from air vent 6. This is the optimal energy-saving setting. Do not adjust it further. Only turn off the machine or stop heating when the food is fully cooked. (Note: All the distance data above are theoretical reference data for better energy saving. The best actual energy saving distance data will need to be adjusted and modified based on user feedback in the future. In addition, it is recommended that users of induction cookers purchase a separate power meter socket and plug it between the induction cooker plug and the power socket for observation. This will allow for more accurate energy saving, because after several tests, it was found that intermittent heating sometimes consumes more electricity than continuous heating.)

Claims

1. A method for even cooking and energy saving improvement of a steamer, characterized in that: This method can be used to manufacture or modify a set of steamers that are evenly cooked and energy-saving. It is designed to exhaust air only from the bottom of the food (the opposite of previous designs). This design allows the steam to be released at a lower temperature when steaming food. It consists of five parts: one or more steamers for holding food 3, one steamer for exhaust 4, a lid without exhaust holes or a lid with exhaust holes 1 with an exhaust hole plug 2, the best energy-saving control point during use, and the necessary operating methods.

2. The method for improving the uniform cooking and energy saving of a steamer according to claim 1, wherein the bottom of the steamer (including a steamer 3 for holding food and a steamer 4 for venting) is characterized in that: the large holes around the perimeter (such as 2 in Figure 2) are not limited in shape, size, or number, but mainly can achieve the functions of the steam rising speed not being restricted or minimally restricted by the bottom of the steamer during use, the bottom of the steamer being firm, and the steamer not being deformed.

3. The method for improving the uniform cooking and energy saving of a steamer according to claim 1, wherein the steamer 4 used for venting is characterized in that: the vent holes on the side wall are not limited in size, number, shape, distance, or whether they are on the same or different sides, and the main purpose is to achieve the functions of easy observation, easy analysis, and easy determination of the best energy-saving control point during use without affecting the degree of food cooking.

4. The method for improving the uniform cooking and energy saving of a steamer according to claim 1, wherein the vent plug 2 is characterized in that: the shape and size are not limited, and the main function is to be easy to install, not easy to fall off, high temperature resistant and airtight during use, but it is recommended that the shape be like a gourd with a handle.

5. The method for improving the uniform cooking and energy saving of a steamer according to claim 1, wherein the preferred energy-saving control point during use is characterized by the power setting or fire control point at which steam is discharged from the steam exhaust port 5 and no steam is discharged from the air exhaust port 6 (and this state can be maintained).

6. The improved method for even cooking and energy saving of a steamer according to claim 1, wherein the essential operating method is characterized in that: when the power is turned on and the steamer is started, the power or electricity is turned on to the maximum level until steam is discharged from the air exhaust hole 5. Then, the power level or power control point is turned down until steam is discharged from the steam exhaust hole 5 but no steam is discharged from the air exhaust hole 6. This is the optimal energy-saving level. Do not adjust it further. The machine can only be turned off or the heating can only be stopped when the food is fully cooked.

7. The method of claim 1, wherein: Other features or forms of the same function and method as those in claims 2, 3, 4, 5, and 6, which are integrated into the method of venting gas only at the bottom of the food.

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