A steaming machine with dry and wet heating and controllable temperature and humidity
Patent Information
- Application Number
- CN202522220896.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-21
- Publication Date
- 2026-09-25
- Estimated Expiration
- 2035-10-21
AI Technical Summary
导致柜内的湿度偏高，时间长久些，导致包子的口感会越来越差，随着科技的不断发展，人们对于蒸包机的制造工艺要求也越来越高
[0010]有益效果：与现有技术相比，本实用新型提供了一种带有干湿加热且温湿度可控的蒸包机，具备以下有益效果：该一种带有干湿加热且温湿度可控的蒸包机，降低柜体内的湿度，有利于食物的口感，柜内水汽减少，玻璃上的水珠也减少，四周可视化尤佳，热循环使柜内温度更加均衡，前玻璃展示效果好，该设备由底座、柜体、灯箱罩三大部分组成，底座的顶端设有柜体，底座的底端设有电源线，底座的正面一侧设有水箱，柜体的正面设有与其相配合的柜门，柜门的内部下方门框为倾斜结构，底座中水箱内部配备有两个内腔，左内腔下部安装有蒸汽结构，左内腔上部安装有干湿控制元，右内腔内还安装有热风机，热风机置于右内腔中，右内腔进风口连通于左内腔或外界，其出风口连通于蒸汽部位，通过控制热风机及蒸汽结构的出风量来控制蒸汽大小，以便控制柜内的干湿度。当托盘上的食物蒸熟后，可以加大柜内热风量，从而保持食物干爽，避免蒸汽凝结水分过多，保证食物口感，还可以在较长时间内保温也不影响食物色泽和口感。柜体的导热玻璃，在工作过程，不会水汽凝结导致模糊不清，全面可视化效果尤佳；柜体上部有个灯罩，灯罩内部具有三个灯固定支架。灯固定支架上安装一个LED照明灯，透光度强，对整个柜体的展示效果佳。热风机根据发热源工作融动工作，当柜内水箱温度低于设定温度时，发热源会工作，风机也会自动开启，高于自动会停止工作。蒸汽量的多少主要来源是水箱加热源工作，水蒸发产生水蒸汽，水箱加热源信止工作和干烧加热管工作产生热能将水蒸气吸收从而减少了柜内的蒸汽量，这样两个加热源按不同设置工作会减少蒸汽量。柜内气压排压就是柜体门上方有两个85的排气孔，热气轻往上排，通过这两个孔排除柜内，以均衡柜内的气压。热风机的作用是使于烧管产牛的热能和水箱产生的水蒸汽酶风道吹白柜内，如此循环使柜内上下的温度和混度比较均衡，当柜内温度低于设定温度时，于管会工作，吸收了柜内的水汽，使柜肉的混度慢得略低，水箱内的温度低于设定值，水箱内部的加热源会工作，水加热产生水蒸气增加柜内的温度和湿度，两则不断交替工作以平衡柜内的湿度，从而达到合适的包子保鲜度。当柜内温度低于设定温度时，干烧管会工作，吸收了柜内的水汽，使柜内的湿度慢慢降低，当水箱内的温度低于设定值，水箱内部的加热源会工作，增加了水蒸汽，从而增加了柜内湿度，整个蒸包机结构简单，操作方便，使用的效果相对于传统方式更好。
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Figure CN224792092U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of steamed bun machine technology, and in particular to a steamed bun machine with dry and wet heating and controllable temperature and humidity. Background Technology
[0002] A steamer is a supporting device for making steamed buns, a traditional Chinese snack. Steamed buns are an essential part of the process. Currently, these machines generally use a heating element to evaporate water, generating steam for heat transfer, representing a transformation from traditional methods. During steaming, the amount of steam increases, and so do the condensed water droplets. This leads to higher humidity inside the steamer, and over time, this deteriorates the texture of the buns. With continuous technological advancements, the manufacturing processes for steamer machines are becoming increasingly demanding.
[0003] Existing steamed bun machines have certain drawbacks. Compared to traditional bamboo steamers, stainless steel wire does not absorb water. Prolonged water heating leads to increased steam and condensation. Uncontrollable humidity causes the buns to disintegrate over time, which negatively impacts the actual use. Therefore, we propose a steamed bun machine with both dry and wet heating and controllable temperature and humidity. Utility Model Content
[0004] Technical problem solved: In view of the shortcomings of the existing technology, this utility model provides a steamer with dry and wet heating and controllable temperature and humidity. It reduces the humidity inside the cabinet, which is beneficial to the taste of food. The reduction of water vapor inside the cabinet also reduces water droplets on the glass, improves visibility from all sides, and the heat circulation makes the temperature inside the cabinet more even. The front glass provides a good display effect, which can effectively solve the problems in the background technology.
[0005] Technical Solution: To achieve the above objectives, the technical solution adopted by this utility model is as follows: a steamer with dry and wet heating and controllable temperature and humidity, comprising a cabinet, a base installed at the bottom of the cabinet, a cabinet door movably provided at the front end of the cabinet, a lampshade installed at the top of the cabinet, a front glass at the front end of the cabinet door, a left inner cavity and a right inner cavity inside the base, a water tank at the front end of the base, a dry heating pipe and a heating mechanism installed inside the left inner cavity, a ventilation duct and a fan installed inside the right inner cavity, a water return port connecting the left and right inner cavities, and a steam plate installed at the top of the cabinet on the upper end of the base.
[0006] Preferably, the bottom of the cabinet is engaged and fixed to the base, and the top of the cabinet is engaged and fixed to the lampshade.
[0007] Preferably, the cabinet door opens and closes at the front end of the cabinet, the water tank is engaged at the front end of the base, and the front glass is engaged inside the groove of the cabinet door.
[0008] Preferably, the dry-burning heating tube and the heating mechanism are both engaged and positioned inside the left inner cavity.
[0009] Preferably, the fan is positioned inside the right inner cavity by bolts, and the left inner cavity and the right inner cavity are connected by a return water port.
[0010] Beneficial Effects: Compared with the prior art, this utility model provides a steamer with dry and wet heating and controllable temperature and humidity, which has the following beneficial effects: This steamer with dry and wet heating and controllable temperature and humidity reduces the humidity inside the cabinet, which is beneficial to the taste of the food. The reduced moisture inside the cabinet also reduces water droplets on the glass, improving visibility from all sides. Heat circulation makes the temperature inside the cabinet more even, and the front glass provides a better display effect. The device consists of three main parts: a base, a cabinet, and a lightbox cover. The cabinet is located at the top of the base, and the electric... The power supply and base have a water tank on one side of the front. The cabinet has a matching door on the front, with a sloping lower frame inside. The water tank in the base has two chambers: a steam structure in the lower left chamber and a humidity control unit in the upper left chamber; a hot air blower in the right chamber. The right chamber's air inlet connects to the left chamber or the outside, and its outlet connects to the steam unit. The steam volume is controlled by adjusting the airflow from the hot air blower and steam structure, thus controlling the humidity inside the cabinet. Once the food on the tray is cooked, the hot airflow can be increased to keep the food dry, preventing excessive condensation and ensuring good texture. It also maintains heat for extended periods without affecting the food's color and taste. The cabinet's heat-conducting glass prevents condensation and blurring during operation, providing excellent visibility. A lampshade at the top of the cabinet contains three lamp holders. An LED light is mounted on the lamp holder, providing strong light transmission and excellent display effect for the entire cabinet. The hot air blower operates automatically based on the heating source. When the water tank temperature inside the cabinet is lower than the set temperature, the heating source will activate, and the blower will automatically turn on; otherwise, it will automatically stop working. The amount of steam mainly comes from the operation of the water tank heating source. Water evaporation produces steam. The operation of the water tank heating source and the dry-burning heating element generate heat energy to absorb the steam, thus reducing the amount of steam inside the cabinet. Therefore, different settings for the two heating sources will reduce the amount of steam. The cabinet's internal air pressure is controlled by two 85° vents above the cabinet door. Hot air rises and is expelled through these two vents to balance the air pressure inside the cabinet. The hot air blower's function is to circulate the heat from the hot air pipes and the water vapor from the water tank into the steamer, creating a more even temperature and humidity throughout the steamer. When the steamer temperature drops below the set temperature, the hot air pipes activate, absorbing moisture and slightly reducing humidity. When the water tank temperature drops below the set value, the internal heating element activates, heating the water and generating steam to increase both temperature and humidity. These two systems work alternately to balance the humidity, achieving optimal freshness for the steamed buns. When the steamer temperature drops below the set temperature, the hot air pipes activate, absorbing moisture and gradually reducing humidity. When the water tank temperature drops below the set value, the internal heating element activates, increasing steam and thus humidity. The entire steamer has a simple structure, is easy to operate, and performs better than traditional methods. Attached Figure Description
[0011] Figure 1 This is a schematic diagram of the overall structure of a steamed bun machine with dry and wet heating and controllable temperature and humidity according to this utility model.
[0012] Figure 2 This is a structural schematic diagram of the main view of a steamed bun machine with dry and wet heating and controllable temperature and humidity according to the present invention.
[0013] Figure 3 This is a cross-sectional view of the base of a steamed bun machine with dry and wet heating and controllable temperature and humidity, according to the present invention.
[0014] In the diagram: 1. Cabinet body; 2. Base; 3. Water tank; 4. Cabinet door; 5. Lampshade; 6. Front glass; 7. Left inner cavity; 8. Right inner cavity; 9. Dry-burning heating element; 10. Steam coil; 11. Ventilation duct; 12. Fan; 13. Water return port; 14. Heating mechanism. Detailed Implementation
[0015] The technical solution of this utility model will be clearly and completely described below with reference to the accompanying drawings and specific embodiments. However, those skilled in the art will understand that the embodiments described below are only some embodiments of this utility model, not all embodiments, and are only used to illustrate this utility model, and should not be regarded as limiting the scope of this utility model. Based on the embodiments of this utility model, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of this utility model. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall be followed. Where the manufacturers of reagents or instruments are not specified, they are all conventional products that can be purchased commercially.
[0016] In the description of this utility model, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicating the orientation or positional relationship, are based on the orientation or positional relationship shown in the accompanying drawings and are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.
[0017] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.
[0018] like Figure 1-3 As shown, a steamer with dry and wet heating and controllable temperature and humidity includes a cabinet 1, a base 2 installed at the bottom of the cabinet 1, a cabinet door 4 movable at the front of the cabinet 1, a lampshade 5 installed at the top of the cabinet 1, a front glass 6 at the front of the cabinet door 4, a left inner cavity 7 and a right inner cavity 8 inside the base 2, and a water tank 3 at the front of the base 2. The steamer reduces humidity inside the cabinet, which is beneficial to the taste of the food. Reduced moisture inside the cabinet also reduces water droplets on the glass, improves visibility from all sides, and facilitates heat circulation. The ring design ensures a more even temperature distribution within the cabinet and provides a better display effect through the front glass. The left inner cavity 7 houses a dry-burning heating element 9 and a heating mechanism 14, while the right inner cavity 8 contains a ventilation duct 11 and a fan 12. A water return outlet 13 connects the left and right inner cavities 7 and 8. A steam plate 10 is located at the top of the base 2, positioned at the top of the cabinet 1. The hot air blower operates automatically based on the heating source's operation. When the water tank temperature is lower than the set temperature, the heating source activates, and the fan automatically turns on; otherwise, it automatically stops. The amount of steam primarily comes from the operation of the water tank heating source. Water evaporation produces steam. The operation of the water tank heating source and the dry-burning heating element generate heat that absorbs the steam, thus reducing the amount of steam inside the cabinet. Therefore, different settings for the two heating sources reduce the amount of steam.
[0019] The cabinet's internal air pressure relief system consists of two 85° vent holes above the cabinet door. Hot air rises gently and is expelled from the cabinet through these two holes to equalize the air pressure inside.
[0020] The function of the hot air blower is to use the heat energy from the heating pipes and the water vapor generated in the water tank to blow into the cabinet. This cycle keeps the temperature and humidity inside the cabinet relatively balanced. When the temperature inside the cabinet is lower than the set temperature, the heating pipes will work to absorb the moisture inside the cabinet, causing the humidity of the meat inside to drop slightly. When the temperature inside the water tank is lower than the set value, the heating source inside the water tank will work to heat the water and generate water vapor, increasing the temperature and humidity inside the cabinet. The two work alternately to balance the humidity inside the cabinet, thereby achieving the appropriate freshness of the buns.
[0021] When the temperature inside the cabinet is lower than the set temperature, the dry-burning tube will work, absorbing the moisture inside the cabinet and gradually reducing the humidity. When the temperature inside the water tank is lower than the set value, the heating source inside the water tank will work, increasing the water vapor and thus increasing the humidity inside the cabinet.
[0022] Furthermore, the bottom of the cabinet 1 is engaged and fixed with the base 2, and the top of the cabinet 1 is engaged and fixed with the lampshade 5.
[0023] Furthermore, the cabinet door 4 opens and closes at the front end of the cabinet body 1, the water tank 3 engages at the front end of the base 2, and the front glass 6 engages inside the groove of the cabinet door 4.
[0024] Furthermore, the dry-burning heating tube 9 and the heating mechanism 14 are both engaged and positioned inside the left inner cavity 7.
[0025] Furthermore, the fan 12 is positioned inside the right inner cavity 8 by bolts, and the left inner cavity 7 is connected to the right inner cavity 8 by a return water port 13. Example:
[0026] This application discloses a steamer with dry and wet heating and controllable temperature and humidity, solving the problem of excessive and uncontrollable steam humidity in existing tabletop steamers. The device consists of three main parts: a base, a cabinet, and a lightbox cover. The cabinet is located at the top of the base; a power cord is located at the bottom of the base; a water tank is located on one side of the front of the base; and a cabinet door is located on the front of the cabinet. The lower part of the cabinet door's interior frame has an inclined structure. The water tank in the base has two inner cavities: a steam structure is installed in the lower part of the left inner cavity, and a dry / humidity control element is installed in the upper part of the left inner cavity; a hot air blower is installed in the right inner cavity. The air inlet of the right inner cavity is connected to the left inner cavity or the outside, and its air outlet is connected to the steam section. The steam volume is controlled by adjusting the airflow from the hot air blower and the steam structure, thereby controlling the dryness and humidity inside the cabinet. After the food on the tray is cooked, the hot airflow inside the cabinet can be increased to keep the food dry, preventing excessive condensation and ensuring the food's texture. It can also maintain warmth for a longer period without affecting the food's color and taste. The cabinet's heat-conducting glass prevents condensation and blurring during operation, ensuring excellent overall visibility. The upper part of the cabinet features a lampshade with three internal light fixtures. Each fixture holds an LED light with high light transmittance, providing excellent illumination of the entire cabinet.
[0027] Working Principle: This utility model includes a cabinet 1, a base 2, a water tank 3, a cabinet door 4, a lampshade 5, a front glass 6, a left inner cavity 7, a right inner cavity 8, a dry-burning heating pipe 9, a steam pan 10, a ventilation duct 11, a fan 12, a water return port 13, and a heating mechanism 14. The device consists of three main parts: a base, a cabinet, and a lampshade. The cabinet is located at the top of the base, and a power cord is located at the bottom of the base. A water tank is located on one side of the front of the base. The cabinet door is located on the front of the cabinet and has a matching door. The lower part of the door frame inside the cabinet door has an inclined structure. The water tank in the base is equipped with two inner cavities. A steam structure is installed in the lower part of the left inner cavity, and a dry / humidity control element is installed in the upper part of the left inner cavity. A hot air fan is installed in the right inner cavity. The air inlet of the right inner cavity is connected to the left inner cavity or the outside, and its air outlet is connected to the steam part. The amount of steam is controlled by controlling the air volume of the hot air fan and the steam structure, so as to control the dryness and humidity inside the cabinet. Once the food on the tray is cooked, the hot air volume inside the cabinet can be increased to keep the food dry, preventing excessive condensation and ensuring optimal texture. This also allows for extended heat retention without affecting the food's color and taste. The cabinet's heat-conducting glass prevents condensation and blurring during operation, providing excellent overall visibility. A lampshade at the top of the cabinet houses three lamp holders. An LED light is mounted on each holder, offering strong light transmission and excellent visibility throughout the cabinet. Reduced humidity inside the cabinet also benefits food texture. Less moisture inside the cabinet reduces condensation on the glass, improving visibility from all sides. Heat circulation ensures a more even temperature distribution within the cabinet, and the front glass provides a superior display.
[0028] The hot air blower operates automatically based on the heating source. When the water tank temperature inside the cabinet is lower than the set temperature, the heating source will activate, and the blower will automatically turn on; otherwise, it will automatically stop working. The amount of steam mainly comes from the operation of the water tank heating source. Water evaporates to produce steam. The operation of the water tank heating source and the dry-burning heating element generate heat energy to absorb the steam, thus reducing the amount of steam inside the cabinet. Therefore, different settings for the two heating sources will reduce the amount of steam. The cabinet's internal air pressure is controlled by two 85° vents above the cabinet door. Hot air rises and is expelled through these two vents to balance the air pressure inside the cabinet. The function of the hot air blower is to circulate the heat energy from the hot air pipes and the water vapor generated in the water tank into the steamer compartment, thus maintaining a relatively even temperature and humidity inside the compartment. When the temperature inside the compartment falls below the set temperature, the hot air pipes activate, absorbing moisture and causing the humidity of the meat to drop slightly. When the temperature inside the water tank falls below the set value, the heating element inside the water tank activates, heating the water to generate steam and increasing the temperature and humidity inside the compartment. These two systems work alternately to balance the humidity inside the compartment, achieving the appropriate level of freshness for the buns. When the temperature inside the compartment falls below the set temperature, the hot air pipes activate, absorbing moisture and gradually reducing the humidity. When the temperature inside the water tank falls below the set value, the heating element inside the water tank activates, increasing water vapor and thus increasing the humidity inside the compartment.
[0029] It should be noted that, in this document, relational terms such as first and second (number one, number two), etc., are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.
[0030] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed utility model.
Claims
1. A steamer for making buns with dry and wet heating and controllable temperature and humidity, comprising a cabinet (1), characterized in that: The cabinet (1) has a base (2) installed at the bottom, a cabinet door (4) installed at the front end, a lampshade (5) installed at the top, a front glass (6) installed at the front end of the cabinet door (4), a left inner cavity (7) and a right inner cavity (8) inside the base (2), a water tank (3) installed at the front end of the base (2), a dry-burning heating pipe (9) and a heating mechanism (14) installed inside the left inner cavity (7), a ventilation duct (11) and a fan (12) installed inside the right inner cavity (8), a water return port (13) connected between the left inner cavity (7) and the right inner cavity (8), and a steam plate (10) installed at the top of the base (2) at the top of the cabinet (1).
2. A steamer for buns with dry and wet heating and controllable temperature and humidity as described in claim 1, characterized in that: The bottom of the cabinet (1) is engaged and fixed with the base (2), and the top of the cabinet (1) is engaged and fixed with the lampshade (5).
3. A steamer for buns with dry and wet heating and controllable temperature and humidity as described in claim 1, characterized in that: The cabinet door (4) opens and closes at the front end of the cabinet (1), the water tank (3) is engaged at the front end of the base (2), and the front glass (6) is engaged inside the groove of the cabinet door (4).
4. A steamer for buns with dry and wet heating and controllable temperature and humidity as described in claim 1, characterized in that: The dry-burning heating tube (9) and the heating mechanism (14) are both engaged and positioned inside the left inner cavity (7).
5. A steamer for buns with dry and wet heating and controllable temperature and humidity as described in claim 1, characterized in that: The fan (12) is positioned inside the right inner cavity (8) by bolts, and the left inner cavity (7) and the right inner cavity (8) are connected by a return water port (13).