Fixed low water level heating energy saving steamer

Abstract

The application discloses a fixed low-water-level heating energy-saving steamer, which can be adapted to different stoves, can fix the heating water level at one of 5-15 mm, can quickly heat food, can uniformly heat food, and can only discharge low-temperature steam. The fixed low-water-level heating structure (which is used for automatically supplementing water according to needs, and keeping the heating water level at one of 5-15 mm) and the uniform-heating energy-saving exhaust structure (which is used for realizing high-temperature preservation and low-temperature discharge, reducing heat loss, and ensuring uniform cooking of food) are composed of a sealed water tank 1, a support 2, a water outlet pipe elbow 3, a flexible pipe 4, a water inlet pipe elbow 6, a uniform-cooking energy-saving steamer 7, a non-porous transparent pot cover 8, a pot body 9 and an exhaust hole 11. The fixed low-water-level heating structure and the uniform-heating energy-saving exhaust structure are realized according to an energy-saving operation method. All components have the function of high-temperature resistance, the structure is reasonable, the realization is reliable, the use is convenient, and the fixed low-water-level heating energy-saving steamer has strong practicability and popularization value.

Description

Technical Field

[0001] This invention relates to the field of food steaming equipment technology, specifically to a steamer that is adaptable to different stoves, uses fixed low water level heating, has an automatic water replenishment function, ensures even cooking of food, and is energy-saving. Background Technology

[0002] The shortcomings of existing steamers can be summarized as follows: they generally have problems such as high heating water level, large water consumption, slow steam generation, and low heat utilization rate, resulting in high energy consumption during steaming and cooking. At the same time, they are prone to causing a large amount of steam and heat loss, which not only affects the even cooking of food, but also further reduces energy efficiency. In some cases, adding too little water can easily cause dry burning. The shortcomings of existing steamers are as follows: When using them, a large amount of water is typically boiled from the beginning and kept boiling until the food is fully cooked. This results in the food taking a long time to heat up, and even after it's cooked, there's often still a lot of water left in the steamer, or it may dry out completely (adding too much water wastes time and energy, while adding too little water risks damaging the steamer). Furthermore, the venting method and location are almost always at the top of the lid. This design means that when using a large steamer or multi-layered steamers, the heating power may be insufficient, leading to uneven heating, steam evaporation, and steam rising areas. This indirectly results in uneven heating and cooking of the food in the steamer or multi-layered steamers. Also, based on the principle of hot air rising and cold air sinking, the released steam is always at a relatively high temperature, causing waste. Summary of the Invention

[0003] This invention addresses the shortcomings of existing steamers (as described above) and provides a steamer that is compatible with different stoves, can fix the heating water level between 5 mm and 15 mm, allows food to be heated quickly and evenly, and can automatically maintain this state until it is fully cooked. The steaming method is the opposite of the traditional one, only releasing low-temperature steam. It can also automatically replenish water and is energy-saving. To achieve the above objectives, the present invention comprises a fixed low-water-level heating structure (composed of a sealed water tank 1, support 2, outlet pipe elbow 3, flexible pipe 4, inlet pipe elbow 6, evenly cooked energy-saving steamer 7, non-porous transparent pot lid 8, pot body 9, and vent 11) and an evenly cooked energy-saving venting structure (composed of an evenly cooked energy-saving steamer 7, non-porous transparent pot lid 8, pot body 9, and vent 11, used to automatically replenish the heating water level as needed and maintain it at a stable level between 5 mm and 10 mm) and an evenly cooked energy-saving venting structure (composed of an evenly cooked energy-saving steamer 7, non-porous transparent pot lid 8, pot body 9, and vent 11, used to achieve high-temperature venting and low-temperature venting, reducing heat loss and ensuring even cooking of food), and is implemented according to an energy-saving operation method; the three parts of the outlet pipe elbow 3, flexible pipe 4, and inlet pipe elbow 6 can be replaced with a single pipe. The energy-saving operation method of this invention is as follows: Turn on the stove 12 to its maximum setting or power (if it is a wood-fired stove, to save energy, only turn it to a low flame, ensuring the flame does not exceed the bottom of the pot), until a large amount of steam is rapidly discharged from the exhaust vent 11. Then reduce the heating setting or power. If steaming more than two layers of steamers, continue heating until the lowest setting or power is maintained (listen to the sound), then stop reducing the heating setting or power. If steaming two or fewer layers of steamers, continue heating until a small amount of steam is slowly discharged from the exhaust vent 11 or a very brief pause followed by rapid exhaust (observe the amount of steam), then stop reducing the heating setting or power. Finally, observe the rice under the non-perforated transparent lid 8 until it is fully cooked, then stop heating. This invention significantly reduces the waiting time for food to heat up, and once the food is fully cooked, only a small amount of water remains heated in the steamer. This invention employs a fixed low-water-level heating structure, automatically controlling the heating water level within a small range. This significantly reduces the amount of water required during heating. Simultaneously, the lower water level shortens the time it takes for the water to boil, allowing heat to be more concentrated for steam generation, reducing ineffective energy consumption, improving thermal energy utilization, and achieving energy conservation. The even-cooking, energy-saving exhaust structure allows for manual control of steam discharge based on operating methods, ensuring even heating and thorough cooking while minimizing steam and heat loss, further enhancing overall energy efficiency and achieving energy savings. This invention is structurally sound, reliable, and easy to use, possessing strong practicality and promotional value. Attached Figure Description

[0004] Figure 1 This is a schematic diagram illustrating the structure and usage of the present invention; Figure 2This is a partial detailed schematic diagram of the water inlet guide tube elbow 6 of the present invention connecting and extending into the pot body 9; Figure 3 This is a schematic diagram of the bottom ventilation holes of the uniform cooking energy-saving steamer 7 of the present invention. Detailed Implementation

[0005] The appearance and shape of this invention are not limited; the pot body can be round or square, but is generally round. For example... Figure 1 The pot body 9 primarily functions to hold a small amount of water to be heated, generate or transfer heat, and provide connection and support to the energy-saving steamer 7. It has the energy-saving steamer 7 on top, and an exhaust vent 11 located in the upper or middle part of one side. On the other side, in the middle or upper part, it connects to the water inlet pipe elbow 6; the energy-saving steamer 7 ( Figure 3 (Details to be shown), there may be multiple, and the bottom is distributed with two types of ventilation holes (e.g.: Figure 3 The number 2 in the diagram represents a large hole. Figure 3 1 represents a small hole (the shape, size, and number of holes are not limited), or similar small holes are densely distributed around the perimeter. Its main function is to allow steam to pass through quickly, securely, and without deformation after food or a plate is placed on it. A non-porous transparent lid 8 covers the lid. The non-porous transparent lid 8's main function is to block and suppress steam, allowing the viewer to see the food's doneness. The vent 11 has a diameter between 6 mm and 15 mm (preferably 10 mm). Its main function is to keep the space between the non-porous transparent lid 8 and the vent 11 filled with higher-temperature steam, allowing only lower-temperature steam to escape. The water inlet pipe elbow 6's main function is to deliver replenishing water and fix the heating water level. The balance distance from one end of the water inlet extending into the pot body 9 to the bottom of the pot is between 5 mm and 15 mm (preferably 7 mm), with the other end slightly upwards. The flexible conduit 4 is connected to the water supply tube 4 at an angle. The main function of the flexible conduit 4 is to transport replenishment water and keep the sealed water tank 1 away from the high-temperature heat source to reduce costs (e.g., using a plastic drinking water bottle as the sealed water tank 1). The other end is slightly angled upwards and connected to the outlet conduit elbow 3. The main function of the outlet conduit elbow 3 is to transport water. The other end is connected upwards to the outlet of the sealed water tank 1 (the cap-in-cap of the plastic drinking water bottle) (easily pluggable type with a sealing gasket or simple knob type). The main function of the sealed water tank 1 is to add equipment water (total water required for heating and evaporation and excess water) and continuously replenish water to the pot body 9 automatically. It is supported by a bracket 2 below. The main function of the bracket 2 is to facilitate insertion, removal, support, and stabilization of the sealed water tank 1 and to maintain a gradual rise in the water path from the inlet to the outlet to stabilize automatic water replenishment. In addition, all components are heat-resistant. The operating steps of this invention are as follows: First, for first use, follow the instructions. Figure 1First, assemble and arrange the sealed water tank 1, bracket 2, outlet pipe elbow 3, flexible pipe 4, operating platform 5, inlet pipe elbow 6, pot body 9, and stove 10; Second, pull out the outlet pipe elbow 3; Third, lift and remove the sealed water tank 1, and open the lid ( Figure 1 The blue lid in the middle is a lid with internal threads, a sealing gasket, and a lid-within-a-lid. Fill it with water, close the lid-within-a-lid (remove the outer dust cover if there is one for first use), and close the inner lid tightly. Fourth, put the support 2 back. Fifth, insert the water outlet tube elbow 3 (with the silicone sleeve on) until the lid-within-a-lid is fully opened or half-opened, and water can flow normally. Sixth, when the water in the pot body 9 has completely filled the bottom of the pot and no more water is coming in, check to ensure that there is no air or water leakage in the water path from the pot body 9 to the sealed water tank 1. Seventh, adjust the stove 10 or operating platform 5 to balance the water level in the pot body 9, so that one side is not higher than the other. Eighth, confirm or adjust the pot body 9 to be in the appropriate heating zone of the stove 10, so that it is not too off-center. Ninth, place the food-filled evenly cooked section on top. After steaming the rice in steamer 7, cover it with the non-perforated transparent pot lid 8; turn on the stove 10 at the highest setting or power (if using a gas stove, to save energy, only turn on the low flame, ensuring the flame does not exceed the bottom of the pot), and start heating; reduce the heating setting or power when a large amount of steam is rapidly discharged from the vent 11; if steaming more than two layers of steamers, stop reducing the heating setting or power when maintaining heating and boiling (listen to the sound); if steaming two or fewer layers of steamers, stop reducing the heating setting or power when a small amount of steam is slowly discharged from the vent 11 or when there is a brief pause in the rapid discharge (observe the steam); observe the rice under the non-perforated transparent pot lid 8 until it is fully cooked, then stop heating. The working principle of this invention is as follows: During the heating process, a small amount of water in the pot body 9 is rapidly heated to form steam at a low water level. The steam rises and quickly passes through the multi-layer uniform cooking energy-saving steamer 7. After reaching the non-porous transparent pot lid 8, it fills the space between the non-porous transparent pot lid 8 and the vent 11 from top to bottom, and then is discharged outward from the vent 11. At the same time, hot air rises and cold air descends and is discharged outward from the vent 11. As the water in the pot body 9 continues to evaporate, the water level gradually drops. When the water level drops to a certain distance (within 4 millimeters), the steam enters the sealed water tank 1 and is replaced by water to replenish it. The water level then gradually rises again, and the cycle continues.

Claims

1. A fixed low-water-level heating energy-saving steamer, characterized in that: The system comprises a sealed water tank 1, a support frame 2, an outlet pipe elbow 3, a flexible conduit 4, an inlet pipe elbow 6, a uniformly cooked energy-saving steamer 7, a non-porous transparent lid 8, a pot body 9, and an exhaust vent 11. This system features a fixed low-water-level heating structure and a uniformly cooked energy-saving exhaust structure (composed of the uniformly cooked energy-saving steamer 7, the non-porous transparent lid 8, the pot body 9, and the exhaust vent 11, used to achieve high-temperature venting and low-temperature exhaust, reducing heat loss and ensuring even cooking of food). Energy-saving operation methods are then implemented. The outlet pipe elbow 3, flexible conduit 4, and inlet pipe elbow 6 can be replaced with a single, continuous conduit. The pot body 9 primarily functions to hold a small amount of water to be heated. The heating or heat transfer device is connected to and supports the energy-saving steamer 7 for even cooking. It has an exhaust vent 11 located at the upper or middle position on one side, and a water inlet pipe elbow 6 located at the middle or upper position on the other side. The exhaust vent 11 has a diameter between 6 mm and 15 mm (preferably 10 mm), and its main function is to keep the higher-temperature steam filling the space between the non-porous transparent pot lid 8 and the exhaust vent 11, while only venting the lower-temperature steam. The flexible conduit 4 primarily functions to transport replenishment water, keeping the sealed water tank 1 away from the high-temperature heat source to reduce costs (e.g., using a plastic drinking water container as the sealed water tank 1). The other end is slightly inclined towards… The upward-sloping part is connected to the outlet pipe elbow 3; the main function of the outlet pipe elbow 3 is to transport water, and the other end is connected upward to the outlet of the sealed water tank 1 (the inner cap of the plastic drinking water barrel) (easy plug-in type with a sealing gasket or simple knob type); the main function of the sealed water tank 1 is to add equipment water (total water required for heating and evaporation and excess water) and continuously replenish water to the pot body 9 automatically, and it is supported by the bracket 2 below; the main function of the bracket 2 is to facilitate the insertion, removal, support and stabilize the sealed water tank 1 and maintain the water path from the inlet to the outlet to stabilize the automatic water replenishment; in addition, all the components have the function of high temperature resistance.

2. The fixed low-water-level heating energy-saving steamer according to claim 1, characterized in that: The aforementioned uniformly cooked energy-saving steamer 7 (details shown in Figure 3) can have multiple steamers. The bottom of each steamer has two types of ventilation holes (e.g., 2 in Figure 3 is a large hole, and 1 in Figure 3 is a small hole; the shape, size, and number of holes are not limited) or the same small holes are densely distributed around the perimeter. Its main functions and effects are to withstand high temperatures, allow steam to pass through quickly after food or plates are placed on it, and ensure that it is secure and does not deform. The top is covered with a non-porous transparent lid 8.

3. A fixed low-water-level heating energy-saving steamer according to claim 1, characterized in that: The main functions and effects of the non-porous transparent pot lid 8 are high temperature resistance, no vent, ability to block and suppress steam, and the ability to see the degree of food cooking.

4. A fixed low-water-level heating energy-saving steamer according to claim 1, characterized in that: The main functions of the water inlet pipe elbow 6 are to withstand high temperatures, transport replenishment water, and fix the height of the heating water level. The balance distance between the water inlet at one end extending into the pot body 9 and the bottom of the pot is between 5 mm and 15 mm (preferably 7 mm). The other end is slightly inclined upwards and connected to the flexible conduit 4.

5. A fixed low-water-level heating energy-saving steamer according to claim 1, characterized in that: The fixed low-water-level heating structure consists of a sealed water tank 1, a bracket 2, an outlet pipe elbow 3, a flexible pipe 4, an inlet pipe elbow 6, and a pot body 9. It is used to automatically replenish the heating water level as needed and keep it stable at one of the points between 5 mm and 10 mm.

6. A fixed low-water-level heating energy-saving steamer according to claim 1, characterized in that: The energy-saving operation method is as follows: when turning on the stove 10, turn it on to the maximum setting or power (if using a wood-fired stove, to save energy, you can only turn it on to the low setting, so that the flame does not exceed the bottom of the pot), until a large amount of steam is quickly discharged from the exhaust port 11, then reduce the heating setting or power. If steaming more than two layers of steamers, continue to reduce the heating setting or power until the lowest setting or power is maintained to maintain heating and boiling (listen to the sound). If steaming less than or equal to two layers of steamers, continue to reduce the heating setting or power until a small amount of steam is slowly discharged from the exhaust port 11 or the steam is discharged quickly after the shortest pause (observe the steam). Pay attention to the rice under the non-porous transparent pot lid 8 and stop heating when it is fully cooked.

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