A heating stove and a three-dimensional heating cooking method
By designing a heating furnace for kang (heated brick bed) stoves, combining conduction, convection, and radiation heat transfer methods, the problem of the single function of traditional heating appliances is solved, realizing the integration of multiple cooking methods and improving thermal efficiency and the multifunctionality of the heating furnace.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 陈惠胜
- Filing Date
- 2026-04-09
- Publication Date
- 2026-06-05
AI Technical Summary
Traditional cooking methods often involve heating appliances with limited functionality and low thermal efficiency, which cannot combine multiple heat transfer methods, leading to resource waste and limited use.
Design a heating stove for kang (heated brick bed) that integrates three heat transfer methods: conduction, convection, and radiation. This allows for the integration of multiple heating methods, including conduction heat transfer, hot steam convection heat transfer, hot air convection heat transfer, and radiation heat transfer. Multiple cooking methods can be achieved simultaneously through a single heating stove appliance.
It enables cooking using multiple heat transfer methods simultaneously in the same heating furnace, improving thermal efficiency, reducing resource waste, and enhancing the versatility and flexibility of the heating furnace.
Smart Images
Figure CN122148990A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the technical field of kitchen heating equipment, specifically relating to a heating furnace for a heated kang stove and a three-dimensional heating cooking method. Background Technology
[0002] Traditional cooking methods utilize three different types of heating stoves.
[0003] The first type is heating appliances that use conductive heat transfer. This method generates heat through the combustion of fuel in a stove, which heats the food-containing container. The container itself and any water or oil within it are heated, generating heat that is then transferred to the food, cooking it. The heated water or oil and the food-containing container itself act as the heat transfer medium, transferring heat to cook the food. This is a conductive heat transfer heating method. The appliances used are conductive heating stoves, and the cooking method is conductive cooking. Products include wok stoves, frying stoves, high-heat wok stoves, low-profile stoves, and multi-burner wok stoves. The disadvantage of this type of product is that it is only suitable for conductive heat transfer heating, limiting its functionality and the cooking method it can use. Because it uses conductive heat transfer, heat loss occurs during the heating process, resulting in low thermal efficiency. Limited functionality and low thermal efficiency are the drawbacks of conductive heat transfer cooking methods.
[0004] The second type is heating appliances that use convection heat transfer. One type uses steam as the heat transfer medium. This involves burning fuel in a stove to generate heat, which is then used to heat a container holding water, producing steam. This steam then creates convection currents, heating a sealed container holding food through convection heat transfer until the food is cooked. The steam acts as the heat transfer medium, and the appliance used is a convection heating appliance. The cooking method used is called convection cooking. Products include steamers and steam ovens, which are containers for heating and steaming food. Another type uses hot air as the heat transfer medium. This involves burning fuel inside a sealed oven, heating the air inside the oven, creating convection currents (baking primarily uses convection heating, supplemented by radiation heating). This convection heat is used to heat a container holding food or the food itself placed inside the sealed oven until the food is cooked. This is called baking. In this method, hot air is used as the heat transfer medium, and the appliance is a convection heating appliance. The method itself is called convection heating hot air roasting. Products include ovens, roasting ovens, and roast goose ovens, which are appliances for heating food. The disadvantage of these two types of products is that they are only suitable for convection heating methods. Their function is limited, and the cooking method they use is also limited. They are only suitable for convection heating methods and cannot be used for other heating methods.
[0005] The third type: heating appliances using radiant heat transfer. This involves placing a heating element inside a closed enclosure or oven. The heated element generates radiant heat, which is then used to heat the food or the food itself within the enclosure until cooked. This method is called radiant heat transfer heating. The appliance used is a radiant heat transfer heating appliance, and the method is called radiant heat transfer baking and cooking. Products include ovens, baking ovens, and baking furnaces. The disadvantage of this type of product is that it is only suitable for radiant heat transfer heating; its function is limited, and the cooking method it uses is also limited. These are the three types of heating appliances using traditional heat transfer methods and the resulting cooking methods.
[0006] The shortcomings and deficiencies of traditional cooking methods are determined by the single heat transfer method used in traditional cooking methods, and the result is a single type of heating stove. This kind of heating appliance with a large number of single functions produced by a single heat transfer method has caused huge waste and losses to society and enterprises. Summary of the Invention
[0007] In view of this, the present invention provides a heating furnace for a kang (heated brick bed) stove, comprising a kang heating furnace, the interior of which is divided into a lower space and an upper space; the lower space is provided with a furnace door, and the bottom is provided with a furnace grate and an air inlet, the lower space being used for burning fuel; the upper space is the furnace chamber, with a flue gas outlet at the upper end of the side; a kang stove is mounted on the upper end, the kang stove having an outer peripheral heating area and a middle heating area, the middle heating area being provided with an inner surrounding plate, the area enclosed by the surrounding plate being a flat plate to form a flat kang stove; or the area enclosed by the surrounding plate being a recessed plate to form a recessed kang stove; the outer peripheral heating area is a flat plate design, with an outer outer plate around its perimeter, the area between the inner and outer plates being the outer peripheral heating area, on which multiple fire inlet channels are provided.
[0008] Furthermore, the stove is a flat stove type, in which a raised edge is provided around the outer perimeter of the inner panel. Through this raised edge and the outer panel, grill skewers or other cooking utensils, such as a wok or frying pan, can be placed.
[0009] Furthermore, the stove is a flat-bottomed type, with a box covering the upper part of the stove. A sealed box is installed inside the box, which covers the central heating area. An exhaust port is provided on the box.
[0010] Furthermore, the stove is a concave type, with a box covering the upper part of the stove and a mesh support inside the box; a fire-sealing plate is placed around the outer heating area to block the fire entry channel.
[0011] Furthermore, the stove is a concave type, with a raised edge around the outer perimeter of the inner panel. Through this raised edge and the outer panel, grill skewers or other cooking utensils, such as a wok or frying pan, can be placed.
[0012] Furthermore, the stove is a concave type, with a box covering the upper part of the stove, and a mesh support is installed inside the box for baking food.
[0013] According to another aspect of the present invention, a three-dimensional heating cooking method for a kang stove is provided, wherein the heating method of the kang stove is one or a combination of several of the following: conductive heat transfer, convective heat transfer, and radiative heat transfer.
[0014] This invention proposes a heating appliance that utilizes only one heating stove to achieve three heat transfer methods (conduction, convection, and radiation) and multiple heating methods (e.g., conduction heating, steam convection heating, hot air convection heating, and radiation heating). It can simultaneously heat and process food and water or oil containers within the same space and at the same time using three heat transfer methods and four heating methods. The food is heated by conduction from the container itself and the water / oil, by convection from steam in the stove, by convection from the flames at the stove edge, and by radiation from the flames at the stove edge, resulting in a fully cooked food. This method is called the 3C (conduction) three-dimensional cooking method. This three-in-one heating stove solves the problem of producing and using numerous single-function heating appliances with three different heat transfer methods, as required by traditional cooking methods. It simultaneously enables the 3C (conduction) three-dimensional cooking method. This is a combination of a stove and the 3C (conduction) three-dimensional cooking method. It is a solution to the three traditional heat transfer methods and the resulting three sets of heating appliances. Attached Figure Description
[0015] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.
[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0017] Figure 1 This is a schematic diagram of one embodiment of the flat-bottomed stove of the present invention;
[0018] Figure 2 This is a schematic diagram of one embodiment of the recessed stove of the present invention;
[0019] Figure 3 This is a schematic diagram of the second embodiment of the flat-bottomed stove of the present invention;
[0020] Figure 4 This is a schematic diagram of the structure of a second embodiment of the recessed stove of the present invention;
[0021] Figure 5 This is a schematic diagram of the third embodiment of the recessed stove of the present invention;
[0022] Figure 6 This is a schematic diagram of the fourth embodiment of the recessed stove of the present invention;
[0023] Figure 7This is a schematic diagram of the third embodiment of the flat-bottomed stove of the present invention;
[0024] Figure 8 This is a schematic diagram showing the location and structure of the wok stove.
[0025] Among them, 1. Yangkang heating furnace; 2. Base; 3. Furnace door; 4. Grate; 5. Air inlet; 6. Furnace chamber; 7. Flue gas outlet; 8. Yangkang stove; 801. Outer heating zone; 802. Middle heating zone; 9. Inner enclosure; 10. Outer enclosure; 11. Fire inlet channel; 12. Protruding edge; 13. Box body; 14. Stop; 15. Enclosed box; 16. Mesh support; 17. Exhaust outlet; 18. Fire sealing plate; 19. Stir-fry stove. Detailed Implementation
[0026] Exemplary embodiments will now be described in detail, examples of which are illustrated in the accompanying drawings. When the following description relates to the drawings, unless otherwise indicated, the same numerals in different drawings denote the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples of systems consistent with some aspects of the invention as detailed in the appended claims.
[0027] refer to Figure 1 This invention provides a heating furnace for a kang (heated brick bed) stove, comprising a kang heating furnace 1 with a base 2 and an interior divided into a lower space and an upper space; the lower space is provided with a furnace door 3, a furnace chamber 6, a grate 4, and an air inlet 5 at the bottom, and this lower space is used for burning fuel; the upper space is the furnace chamber 6, with a flue gas outlet 7 at the upper end of the side; a kang stove 8 is mounted on the upper end, the kang stove 8 having an outer peripheral heating zone 801 and a middle heating zone 802, the middle heating zone 802 being provided with an inner surrounding plate 9, the area enclosed by the surrounding plate being a horizontal flat plate to form a flat kang stove; or the area enclosed by the surrounding plate being a recessed design to form a recessed kang stove; the outer peripheral heating zone 801 is a flat plate design, with an outer surrounding plate 10 around its perimeter, the area between the inner surrounding plate 9 and the outer surrounding plate 10 being the outer peripheral heating zone 801, with multiple fire inlet channels 11 provided on it;
[0028] refer to Figure 1 , 7 8. As an improvement to the solution, the stove is a flat stove type, wherein a raised edge 12 is provided around the outer perimeter of the inner panel 9. Through the raised edge 12 and the outer panel 10, grill skewers or other cooking utensils, such as a wok or frying pan, can be placed.
[0029] exist Figure 1In this design, food is placed in the central heating zone 802, and a ring of meat skewers is placed in the outer heating zone 801. Fuel is then burned in the lower space, and the fire rises along the furnace 6 to grill and heat the food in the central heating zone 802. A portion of the fire also heats the meat skewers along the fire inlet channel 11. This application scenario combines two cooking methods: conductive heating and radiant heating.
[0030] refer to Figure 7 Alternatively, a ring of heat sources can be placed in the outer heating zone 801 to heat the string, achieving radiant heating.
[0031] As an improvement to the design, the stove is a flat-bottomed type, with a box 13 covering the upper part of the stove. A stop 14 can be provided around the outer perimeter of the outer panel 10 to fix the box 13. A closed box 15 is installed inside the box 13, and the closed box 15 covers the central heating zone 802. A mesh support 16 is installed inside the central heating zone 802, and an exhaust port 17 is provided on the box 13. (Reference) Figure 3 In the figure, the surface of the enclosed box 15 body 13, which is equipped with a mesh support 16 and food, receives heating from bottom to top and from left to right, causing the enclosed box 15 body 13 and the bottom to generate radiant heat. At this time, the entire enclosed box 15 body 13 is a baking oven, which is a radiant heat transfer method.
[0032] As an improvement to the design, the stove is a concave type, with a box 13 covering the upper part of the stove, and a mesh support 16 installed inside the box 13; a fire-sealing plate 18 is placed around the outer heating zone 801 to block the fire inlet channel 11. (Reference) Figure 2 In this usage scenario, water is installed in the recessed part of the central heating zone 802. At this time, the fire coming from the furnace 6 only heats the water to generate steam, which heats the food in the upper mesh support 16. The food is heated by the convection of hot steam and hot air.
[0033] As an improvement to the design, the stove is a concave type, with a raised edge 12 around the outer perimeter of the inner panel 9. This raised edge 12, along with the outer panel 10, allows for the placement of grill skewers or other cooking utensils, such as a wok or frying pan. (Reference) Figure 6 In this usage scenario, water or oil is placed in the recessed part of the central heating zone 802. At this time, the fire at the bottom heats the water or oil in the furnace 6, achieving frying or boiling cooking through conductive heat transfer. At the same time, the heat coming up along the fire inlet channel 11 can radiate heat to the wok 19, frying pan, or meat skewers. This method combines conductive and radiative heat transfer.
[0034] As an improvement to the design, the stove is a recessed type, with a box 13 covering the upper part of the stove. A mesh support 16 is installed inside the box 13 for baking food. (Reference) Figure 4 and Figure 5 The recessed part is filled with oil and water, and the support is hung with food such as meat skewers or roast goose. At this time, the water vapor heats the food through hot air convection; the fire in the fire inlet channel 11 heats it through radiation. This application scenario realizes the combination of convective heat transfer and radiative heat transfer.
[0035] According to another aspect of the present invention, a heating method for a kang stove is also provided, wherein the heating method of the kang stove is one or a combination of conduction heat transfer, convection heat transfer, and radiation heat transfer, which can be realized through the above-mentioned application scenarios.
[0036] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the technical principles of the present invention, and these changes and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A heating furnace for a heated kang (traditional Chinese stove), characterized in that, The device includes a kang (heated brick bed) heating furnace, internally divided into a lower space and an upper space. The lower space has a furnace door, a furnace grate, and an air inlet at the bottom. The upper space is the furnace chamber, with a flue gas outlet at the upper side. A kang stove is mounted on the upper surface, having an outer heating zone and a central heating zone. The central heating zone is surrounded by an inner panel, which can be either a flat, level surface forming a flat kang stove or a recessed area forming a recessed kang stove. The outer heating zone is flat, surrounded by an outer panel, with multiple fire inlet channels located between the inner and outer panels.
2. The heating furnace for a heated kang (traditional Chinese stove) as described in claim 1, characterized in that, The stove is a flat type, with a raised edge around the outer perimeter of the inner panel, through which grill skewers or other cooking utensils can be placed.
3. The heating furnace for a heated kang (traditional Chinese stove) as described in claim 1, characterized in that, The stove is a flat-bottomed type, with a box covering the upper part of the stove. Inside the box is a sealed enclosure that covers the central heating zone. The enclosure has an exhaust vent.
4. A heating furnace for a heated kang (traditional Chinese stove) as described in claim 3, characterized in that, The stove is a concave type, with a box covering the upper part of the stove and a mesh support inside the box; a fire-sealing plate is placed around the outer heating area to block the fire channel.
5. A heating furnace for a heated kang (traditional Chinese stove) as described in claim 1, characterized in that, The stove is a concave type, with a raised edge around the outer perimeter of the inner panel. Through this raised edge and the outer panel, grill skewers or other cooking utensils, such as a wok or frying pan, can be placed.
6. A heating furnace for a heated kang (traditional Chinese stove) as described in claim 1, characterized in that, The stove is a concave type, with a box covering the upper part of the stove. A mesh support is installed inside the box to bake food.
7. A three-dimensional heating cooking method for a Yangkang stove, characterized in that, The heating method of the Yangkang stove is one or a combination of conduction heat transfer, convection heat transfer, and radiation heat transfer.