Energy-saving exhaust method for even cooking in steamers (boxes)

Abstract

This invention relates to a method for achieving uniform and energy-efficient steaming in a steamer (box). The method allows for the modification or manufacture of steamers (boxes) to achieve this effect. It is designed to exhaust steam only from the bottom of the food. This design ensures that lower-temperature steam is released during steaming. High-temperature resistant components are used to adjust the steam outlet position, allowing the amount of steam needed to be adjusted according to the number of steaming trays, thus achieving uniform cooking and energy efficiency. The invention consists of six parts: a steam extension outlet elbow 1, an automatic air pipe storage box 2, a steam extension air pipe 3, a steam outlet elbow 4, an air and excess water outlet 5, and necessary operating procedures. The steam extension outlet elbow 1, automatic air pipe storage box 2, and steam extension air pipe 3 can also be replaced by a single high-temperature resistant stainless steel pipe or a flexible corrugated pipe. For stainless steel pipes, a high-temperature resistant stainless steel exhaust valve should be connected to the corresponding layer of each steaming tray.

Description

[0001] Technical Field: This invention relates to a steamer (box) technology, and more particularly to a steamer (box) method for uniform cooking and energy-saving exhaust.

[0002] Background Technology: Currently available steamers are designed to exhaust air only from the top of the food. This design results in high-temperature steam being released during steaming, and the principle of rising hot air also leads to excessive steam loss and waste. Furthermore, uneven heating and cooking of food can occur due to uneven heating, steam evaporation, and uneven steam rising area. In addition, the amount of steam required cannot be adjusted according to the number of steaming trays, resulting in waste.

[0003] Summary of the Invention: The purpose of this invention is to provide a steamer (box) that can evenly heat and cook food without requiring a large heating power, while also being energy-efficient. To achieve the above objective, the steamer (box) can be made or modified according to this invention to achieve the effect of even cooking and energy saving. It is designed based on the method of venting only at the bottom of the food (the opposite of previous designs). This design ensures that when steaming food, the steam emitted is at a lower temperature, and the actual amount of steam required can be increased or decreased according to the number of steaming trays, resulting in even cooking and energy saving. This invention can be composed of six parts: a steam extension outlet elbow 1, an automatic air pipe storage box 2, a steam extension air pipe 3, a steam outlet elbow 4, an air and excess water outlet 5, and necessary operating methods. The steam extension outlet elbow 1, the automatic air pipe storage box 2, and the steam extension air pipe 3 can also be replaced by a single high-temperature resistant stainless steel pipe or a flexible corrugated pipe. The stainless steel pipe should also be connected to a high-temperature resistant stainless steel exhaust valve under the corresponding layer of each steaming tray. The present invention can also be used with the same exhaust method (exhausting only at the bottom of the food) and function (equal cooking and energy saving) to make other structural features, forms, data (distance, how fast, how slow), and similar operating methods.

[0004] Attached image description: Figure 1 This is a rear view of a steamer using the present invention with an electric heating element as the heating source. It is also an abstract drawing. The drain valve 6 and the circuit control box 7 in the figure are drawn symbolically.

[0005] Detailed implementation method: Figure 1For example, a steam extension outlet elbow 1 can be added or modified to the steam outlet near the top of the outer side of the steam cabinet body 8. A steam extension pipe 3 can be installed in the automatic pipe storage box 2. The automatic pipe storage box 2 can be fixed near the top and the steam extension outlet elbow 1. One end of the steam extension pipe 3 is connected to the steam extension outlet elbow 1, and the other end is connected to the steam outlet elbow 4. Layer markings are pressed or engraved on the door position between the steaming trays on the inner side of the steam cabinet body 8. On the outer side of the same steam cabinet body 8, horizontal lines and layer markings are pressed or engraved at the corresponding horizontal position about 30 mm below the bottom of the steaming trays inside the steam cabinet. The steam outlet elbow 4 hangs down naturally (steam outlet) and is flush with the corresponding horizontal line of the lowest layer steaming tray. The air and excess water outlet 5 is set on any side at a horizontal position about 30 mm below the highest water level line and 20 to 30 mm above the bottom of the lowest layer steaming tray inside the steam cabinet. The steam extension pipe 3 and the air and excess water outlet 5 of this invention can be set on the same side or on different sides. The operation of the steamer using this invention is as follows: Before steaming, confirm that if the steaming trays are not fully loaded, leave the lower trays empty and fill the upper trays. Align the steam outlet of the steam outlet elbow 4 with the horizontal line corresponding to the lowest steaming tray. If it is a single high-temperature resistant stainless steel pipe connected to multiple exhaust valves, only open the exhaust valve corresponding to the lowest steaming tray; all other exhaust valves must be closed. When the power is turned on and steaming begins, after reaching maximum power or electricity, the water inside the main body 8 of the steamer is gradually heated to generate steam. The steam gradually rises and increases in volume. Simultaneously, according to the principle of hot air rising and cold air sinking, the air inside the main body 8 of the steamer is also gradually compressed downwards by the steam (blocked by the steam extension pipe 3, it can only flow downwards), and discharged outwards through the air and excess water outlet 5. Continue until the steam is rapidly discharged from the steam outlet elbow 4 or from the air and excess water outlet 5. Then, reduce the power level or adjust the heat control. The optimal energy-saving setting is the power level or heating control point where steam is slowly vented from steam outlet elbow 4 (not too slowly, otherwise the food may not cook through) while no steam is vented from air and excess water outlet 5, and this state is maintained. Do not adjust it further. Keep it in this state until the food is fully cooked before turning off the machine or stopping heating. (Note: All the distance, speed, and slow speed data mentioned above are theoretical reference data for optimal energy saving. The actual optimal energy-saving distance, speed, and slow speed data will need to be adjusted and modified based on future verification or user feedback. In addition, it is recommended that users of electromagnetic heating purchase a separate power meter socket to be plugged between the power plug and the power outlet for observation. This will allow for more accurate energy saving, because several tests have shown that intermittent heating sometimes uses more electricity than continuous heating.)

Claims

1. A method for uniform cooking, energy saving and exhaust of a steam cabinet, characterized in that: This method can be used to make or modify steamers (boxes) to achieve uniform cooking and energy saving. It is designed to exhaust air only at the bottom of the food. This design allows the steam to be discharged at a lower temperature when steaming food. By using high-temperature resistant components to move the steam outlet appropriately, the amount of steam required can be increased or decreased according to the number of steaming trays, thus achieving uniform cooking and energy saving.

2. The even cooking energy saving exhaust method of an autoclave according to claim 1, characterized by: It can be composed of six parts: steam extension outlet elbow 1, automatic air pipe storage box 2, steam extension air pipe 3, steam outlet elbow 4, air and excess water outlet 5, and necessary operating methods. The three parts of steam extension outlet elbow 1, automatic air pipe storage box 2, and steam extension air pipe 3 can also be replaced by a whole high-temperature resistant stainless steel pipe or a flexible corrugated pipe. For the stainless steel pipe, a high-temperature resistant stainless steel exhaust valve should be connected to the corresponding layer of each steaming tray.

3. The method for uniform cooking and energy-saving exhaust of the steamer (box) according to claim 1 is characterized in that: taking Figure 1 as an example, a steam extension outlet elbow 1 can be added or modified to the steam outlet near the top on the outer side of the steamer body 8. A steam extension pipe 3 is installed in the automatic pipe storage box 2. The automatic pipe storage box 2 is fixed near the top and the steam extension outlet elbow 1. One end of the steam extension pipe 3 is connected to the steam extension outlet elbow 1, and the other end is connected to the steam outlet elbow 4. Layer markings are pressed or engraved at the door position between each steaming tray on the inner side of the steamer body 8. On the outer side of the same steamer body 8, horizontal lines and layer markings are pressed or engraved at the corresponding horizontal position about 30 mm below the bottom of the steaming tray inside the steamer. The steam outlet elbow 4 hangs down naturally (steam outlet) and is flush with the corresponding horizontal line of the lowest layer steaming tray. The air and excess water outlet 5 is set on any side at a horizontal position about 30 mm below the highest water level line and 20 to 30 mm above the bottom of the lowest layer steaming tray inside the steamer. The steam extension pipe 3 and the air and excess water outlets 5 of the present invention can be arranged together on the same surface or separately on different surfaces.

4. The energy-saving exhaust method for even cooking of the steamer (box) according to claim 1 is characterized by the following essential operating method: Before steaming, confirm that if the steaming trays are not fully loaded, leave the lower trays empty and fill the upper trays. The steam outlet of the steam outlet elbow 4 should be aligned with the horizontal line of the corresponding mark on the lowest steaming tray. If it is a single high-temperature resistant stainless steel pipe connected to multiple exhaust valves, then only open the exhaust valve corresponding to the lowest steaming tray, and close all other exhaust valves. When turning on the power to start steaming, turn it to the maximum power or electricity until steam is quickly discharged from the steam outlet elbow 4 or from the air and excess water outlet 5. Then, reduce the power level or power control point until steam is slowly discharged from the steam outlet elbow 4 (not too slowly, as this may result in undercooked food) while no steam is discharged from the air and excess water outlet 5. This state should be maintained until the food is fully cooked before turning off the machine or stopping the heating.

5. The even cooking energy saving exhaust method of an autoclave (tank) according to claim 1, characterized by: Other construction forms, data (distance, speed, and operating methods) and similar operating methods of the same exhaust method (exhausting only at the bottom of the food) and function (equal cooking and energy saving) as claimed in claim 1.

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