Food baking equipment with water vapor latent heat recovery function

Abstract

The utility model relates to food processing technical field discloses a kind of food baking equipment with water vapor latent heat recovery function, including baking oven, baking oven is internally provided with baking chamber, the baking chamber front side is hinged with box door, baking oven inside is also provided with condensate tank, baking oven inside one side is equipped with heating element.The utility model is monitored baking chamber temperature by temperature sensor, cooperation air valve switching, frequency conversion fan start-stop, realize the automatic control of waste heat recovery, storage, utilization, without manual frequent intervention, can accurate capture water vapor latent heat: after baking, the phase change heat released by water vapor condensation in hot air is stored by phase change material, avoid the waste of heat caused by high-temperature hot air containing moisture directly discharging, waste heat recovery rate is high, simultaneously before next time baking, stored waste heat first heats cold air, reduce the starting load and working time of heating element, greatly reduce fuel consumption or power consumption, improve energy utilization efficiency.

Description

Technical Field

[0001] This utility model relates to the field of food processing technology, and in particular to a food baking equipment with a latent heat recovery function of water vapor. Background Technology

[0002] In the food processing industry, baking is a widely used and energy-intensive core process, encompassing the production of various foods such as bread, biscuits, pastries, and nuts. During the baking process, to ensure the taste, color, and shelf life of the food, the equipment needs to maintain a stable high-temperature environment, achieving the evaporation of internal moisture and the transformation of flavor substances through heat transfer.

[0003] In traditional food baking equipment, a large amount of moisture in the food is heated and converted into water vapor, which is then circulated in the baking chamber along with hot air or directly discharged. If this heat is directly discharged, it not only causes huge energy losses but also leads to high operating costs for enterprises. At the same time, the directly discharged high-temperature and humid gases may also cause temperature and humidity imbalances in the workshop environment, requiring additional investment in equipment to regulate the environment, further increasing the energy burden. In addition, although some equipment attempts to recover waste heat through simple heat exchange structures, it is mostly sensible heat recovery, which is difficult to capture the latent heat released during water vapor condensation, and the recovery efficiency is low, making it impossible to achieve efficient heat storage and recycling. Based on this, a food baking equipment with water vapor latent heat recovery function is proposed for improvement. Utility Model Content

[0004] In view of the problems that the direct emission of water vapor carrying heat in the above-mentioned traditional equipment causes double loss of energy and cost, and that the waste heat recovery methods of some equipment are mostly limited to sensible heat recovery, making it difficult to capture the latent heat released during the condensation of water vapor, this utility model is proposed.

[0005] To solve the above-mentioned technical problems, this utility model provides the following technical solution: a food baking equipment with water vapor latent heat recovery function, including a baking oven, a baking chamber is opened inside the baking oven, a door is hinged to the front of the baking chamber, a condensate tank is also opened inside the baking oven, a heating element is provided on one side inside the baking oven, the heating element is composed of a burner and a flue gas heat exchange device connected to each other, and a flue is provided above the flue gas heat exchange device; The baking oven is equipped with a phase change heat recovery device at the top inside. The phase change heat recovery device includes a container, a phase change material, and a gas pipeline.

[0006] As a preferred embodiment, the phase change material is disposed inside a container, and a gas pipe is provided inside the phase change material.

[0007] As a preferred embodiment, the baking oven is equipped with a circulating air duct, which consists of a first air duct, a second air duct, and a third air duct.

[0008] As a preferred embodiment, the first air duct, the second air duct, and the third air duct are connected, and the second air duct and the third air duct are parallel air ducts.

[0009] As a preferred embodiment, the heating element is fixedly installed on the inner wall of the first air duct, and the phase change heat recovery device is fixedly installed on the inner wall of the second air duct.

[0010] As a preferred embodiment, a first air valve is fixedly installed on the inner wall of the second air duct, and a second air valve is fixedly installed on the inner wall of the third air duct.

[0011] As a preferred embodiment, a variable frequency fan is provided between the heating element and the phase change heat recovery device, and a temperature sensor is fixedly installed on the side wall of the baking chamber.

[0012] Compared with the prior art, the present invention has at least the following beneficial effects: 1. This utility model monitors the temperature of the baking chamber through a temperature sensor, and, in conjunction with the switching of air valves and the start and stop of the variable frequency fan, realizes the automated control of waste heat recovery, storage and utilization without frequent manual intervention. It can accurately capture the latent heat of water vapor: After baking, the phase change heat released by the condensation of water vapor in the hot air is stored by the phase change material, avoiding the heat waste caused by the direct discharge of high temperature and humid hot air. The waste heat recovery rate is high. At the same time, before the next baking, the stored waste heat first heats the cold air, reducing the start-up load and working time of the heating element, greatly reducing fuel or electricity consumption and improving energy utilization efficiency.

[0013] 2. In the heating stage, the first air valve is closed and the second air valve is opened, allowing the circulating air to pass through the third air duct to avoid the phase change heat recovery device. This prevents the dust carried by the hot air from depositing on the surface of the gas pipe, keeps the pipe unobstructed, reduces the wind resistance caused by the phase change device, reduces the energy consumption of the variable frequency fan, reduces the load on the variable frequency fan, and extends the service life of the variable frequency fan. Attached Figure Description

[0014] Figure 1 This is a first structural schematic diagram of the present invention; Figure 2 This is a schematic diagram of the airflow structure of this utility model; Figure 3 This is a schematic diagram of the second structure of the present invention; Figure 4 This is a side view of the phase change heat recovery device in this utility model. Figure 5 This is a cross-sectional structural diagram of the phase change heat recovery device in this utility model.

[0015] Explanation of reference numerals in the attached figures: 1. Baking oven; 11. Baking chamber; 12. Condensate tank; 2. Heating element; 21. Burner; 22. Flue gas heat exchange equipment; 3. Phase change heat recovery device; 31. Container; 32. Phase change material; 33. Gas pipeline; 4. Circulating air duct; 41. First air duct; 42. Second air duct; 43. Third air duct; 44. First air valve; 45. Second air valve; 5. Variable frequency fan; 6. Temperature sensor. Detailed Implementation

[0016] To make the above-mentioned objectives, features and advantages of this utility model more apparent and understandable, the specific embodiments of this utility model will be described in detail below with reference to the accompanying drawings.

[0017] Reference Figures 1-5 This is the first embodiment of the present invention, which provides a food baking device with a latent heat recovery function of water vapor, including a baking box 1, a baking chamber 11 inside the baking box 1, the baking chamber 11 being used for food baking; a door is hinged to the front of the baking chamber 11, and a condensate tank 12 is also provided inside the baking box 1. A heating element 2 is provided on one side inside the baking box 1 for heating the gas entering the baking chamber 11 to bake the food; the heating element 2 consists of a burner 21 and a flue gas heat exchange device 22 connected to each other, and a flue is provided above the flue gas heat exchange device 22, which converts fuel combustion into heat energy to heat the air, and the flue gas is cooled down after heat exchange and discharged into the environment through the flue. The baking oven 1 is equipped with a phase change heat recovery device 3 at the top inside. The phase change heat recovery device 3 includes a container 31, a phase change material 32, and a gas pipe 33. The phase change material 32 is used to absorb and release the phase change heat of water vapor; the container 31 is used to hold the phase change material 32; and the gas pipe 33 serves as a gas flow channel. The phase change material 32 is disposed inside the container 31. A gas pipe 33 is provided inside the phase change material 32 and is buried inside the container 31. The gas pipe 33 is in indirect contact with the container 31. When air containing water vapor passes through the gas pipe 33, the water vapor condenses into water. The heat of the condensation phase change is stored in the phase change material 32 through convection and heat conduction. When cold air passes through the gas pipe 33, the energy in the phase change material 32 is released and the cold air is heated through convection and heat conduction. The baking oven 1 is fixedly installed with a circulating air duct 4, which consists of a first air duct 41, a second air duct 42 and a third air duct 43. The first air duct 41, the second air duct 42 and the third air duct 43 are connected, and the second air duct 42 and the third air duct 43 are parallel air ducts; Heating element 2 is fixedly installed on the inner wall of the first air duct 41, and phase change heat recovery device 3 is fixedly installed on the inner wall of the second air duct 42; The first air valve 44 is fixedly installed on the inner wall of the second air duct 42, and the second air valve 45 is fixedly installed on the inner wall of the third air duct 43. A variable frequency fan 5 is installed between the heating element 2 and the phase change heat recovery device 3. A temperature sensor 6 is fixedly installed on the side wall of the baking chamber 11. The flow rate of the variable frequency fan 5 is selected according to the maximum air volume required by the baked food. The head is determined according to the maximum resistance loss through the circulation duct 4 when the maximum air volume is reached. When different air volumes are required, the frequency of the variable frequency fan 5 is adjusted. The temperature sensor 6 is used to monitor the air temperature inside the baking chamber 11.

[0018] Specifically, when it is necessary to recover and store waste heat from water vapor: After the food baking is completed, the heating element 2 stops working. At this time, the second air valve 45 is closed and the first air valve 44 is opened. At this time, the baking chamber 11 outlet, the first air duct 41 inlet, the first air duct 41 outlet, the variable frequency fan 5 inlet, the variable frequency fan 5 outlet, the second air duct 42 inlet, the phase change heat recovery device 3 gas pipeline 33 inlet, the phase change heat recovery device 3 gas pipeline 33 outlet, the second air duct 42 outlet, and the baking chamber 11 inlet are connected in sequence to form the circulating air duct 4; start The variable frequency fan 5 carries hot air flowing in the circulating air duct 4. When the hot air passes through the phase change heat recovery device 3, the water vapor in the hot air condenses into water and releases phase change heat. The phase change heat is stored in the phase change material 32. The condensate flows through the gas pipe 33 of the phase change heat recovery device 3, the outlet of the second air duct 42, and the inlet of the baking chamber 11, and finally flows into the condensate tank 12 at the bottom of the baking chamber 11. When the temperature of the hot air monitored by the temperature sensor 6 is higher than the phase change temperature of the phase change material 32 by 3 degrees Celsius, the variable frequency fan 5 is turned off, thereby realizing the recovery and storage of waste heat from water vapor.

[0019] When the stored water vapor waste heat needs to be utilized: Before the device starts heating element 2 for food baking, the baking chamber 11 is filled with cold air. The second air valve 45 is closed, the first air valve 44 is opened, and the variable frequency fan 5 is started. At this time, the baking chamber 11 outlet, the first air duct 41 inlet, the first air duct 41 outlet, the variable frequency fan 5 inlet, the variable frequency fan 5 outlet, the second air duct 42 inlet, the phase change heat recovery device 3 gas pipe 33 inlet, the phase change heat recovery device 3 gas pipe 33 outlet, the second air duct 42 outlet, and the baking chamber 11 inlet are connected in sequence to form a circulating air duct 4. The cold air flows in the circulating air duct 4. When the cold air passes through the phase change heat recovery device 3, the phase change material 32 releases the stored heat. The heat is used to heat the cold air to form hot air at a higher temperature. When the temperature of the cold air monitored by the temperature sensor 6 is heated to 3 degrees Celsius below the phase change temperature of the phase change material 32, it means that the phase change material 32 has completed the release of the stored heat. Then, the second air valve 45 is opened, the first air valve 44 is closed, and the heating element 2 is started. The heating element 2 continues to heat the cold air to bake the food. At this time, the circulating air duct 4 is formed by the baking chamber 11 outlet, the first air duct 41 inlet, the first air duct 41 outlet, the variable frequency fan 5 inlet, the variable frequency fan 5 outlet, the third air duct 43 inlet, the third air duct 43 outlet, and the baking chamber 11 inlet, etc., connected in sequence, so as to realize the utilization of the stored water vapor waste heat.

[0020] Reference Figures 1-5 This is the second embodiment of the present invention. The difference between this embodiment and the first embodiment is that when the heating element 2 is composed of multiple electric heating tubes for electric heating, this embodiment only needs to replace the burner 21 and its flue gas heat exchange device 22 in the first embodiment with an electric heating component; while the baking oven 1, phase change heat recovery device 3, circulating air duct 4, variable frequency fan 5 and temperature sensor 6 are the same as in the first embodiment.

[0021] Specifically, the working process of water vapor waste heat recovery and storage in the baking equipment is as follows: After the food baking is completed, the heating element 2 stops working. At this time, the second air valve 45 is closed and the first air valve 44 is opened. At this time, the baking chamber 11 outlet, the first air duct 41 inlet, the first air duct 41 outlet, the variable frequency fan 5 inlet, the variable frequency fan 5 outlet, the second air duct 42 inlet, the phase change heat recovery device 3 gas pipeline 33 inlet, the phase change heat recovery device 3 gas pipeline 33 outlet, the second air duct 42 outlet, and the baking chamber 11 inlet are connected in sequence to form a circulating air... 4. Start the variable frequency fan 5. Hot air flows in the circulating air duct 4. When the hot air passes through the phase change heat recovery device 3, the water vapor in the hot air condenses into water and releases phase change heat. The phase change heat is stored in the phase change material 32. The condensate flows through the gas pipe 33 of the phase change heat recovery device 3, the outlet of the second air duct 42, and the inlet of the baking chamber 11, and finally flows into the condensate tank 12 at the bottom of the baking chamber 11. When the temperature of the hot air monitored by the temperature sensor 6 is higher than the phase change temperature of the phase change material 32 by 3 degrees Celsius, the variable frequency fan 5 is turned off, thereby realizing the recovery and storage of waste heat from water vapor.

[0022] The process of utilizing the waste heat from the water vapor stored in the baking equipment is as follows: Before the heating element 2 is activated for food baking, the baking chamber 11 is filled with cold air. The second air valve 45 is closed, the first air valve 44 is opened, and the variable frequency fan 5 is activated. At this time, the outlet of the baking chamber 11, the inlet of the first air duct 41, the outlet of the first air duct 41, the inlet of the variable frequency fan 5, the outlet of the variable frequency fan 5, the inlet of the second air duct 42, the inlet of the gas pipe 33 of the phase change heat recovery device 3, the outlet of the gas pipe 33 of the phase change heat recovery device 3, the outlet of the second air duct 42, and the inlet of the baking chamber 11 are connected in sequence to form a circulating air duct 4. The cold air flows in the circulating air duct 4. When the cold air passes through the phase change heat recovery device 3, the phase change material 32 releases the stored heat to heat the cold air and form hot air at a higher temperature. When the temperature sensor 6 monitors... When the cold air temperature is heated to 3 degrees Celsius below the phase change temperature of the phase change material 32, it means that the phase change material 32 has completed the release of stored heat. Then, the second air valve 45 is opened, the first air valve 44 is closed, and the heating element 2 is started. The heating element 2 continues to heat the cold air to bake the food. The circulating air duct 4 is formed by the baking chamber 11 outlet, the first air duct 41 inlet, the first air duct 41 outlet, the variable frequency fan 5 inlet, the variable frequency fan 5 outlet, the third air duct 43 inlet, the third air duct 43 outlet, and the baking chamber 11 inlet, etc., connected in sequence. At this time, the circulating air does not pass through the phase change heat recovery device 3, which prevents the dust of the hot air from depositing on the surface of the gas pipe 33 of the phase change heat recovery device 3, extending its life, and at the same time reducing the hot air resistance loss during the heating stage, saving the energy consumption of the fan.

[0023] Other implementation details of this embodiment are the same as those in Embodiment 1.

[0024] It should be noted that the above embodiments are only used to illustrate the technical solution of this utility model and are not intended to limit it. Although this utility model has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solution of this utility model without departing from the spirit and scope of the technical solution of this utility model, and all such modifications or substitutions should be covered within the scope of the claims of this utility model.

Claims

1. A food baking device with latent heat recovery function of water vapor, comprising a baking oven (1), characterized in that: The baking oven (1) has a baking chamber (11) inside, and a door is hinged to the front of the baking chamber (11). The baking oven (1) also has a condensate tank (12) inside. A heating element (2) is provided on one side inside the baking oven (1). The heating element (2) consists of a burner (21) and a flue gas heat exchange device (22) connected to each other. A flue is provided above the flue gas heat exchange device (22). The baking oven (1) is equipped with a phase change heat recovery device (3) at the top inside. The phase change heat recovery device (3) includes a container (31), a phase change material (32), and a gas pipeline (33).

2. The food baking equipment with latent heat recovery function of water vapor according to claim 1, characterized in that: The phase change material (32) is disposed inside the container (31), and a gas pipe (33) is provided inside the phase change material (32).

3. A food baking equipment with latent heat recovery function of water vapor according to claim 2, characterized in that: The baking oven (1) is fixedly installed with a circulating air duct (4), which is composed of a first air duct (41), a second air duct (42) and a third air duct (43).

4. A food baking equipment with latent heat recovery function of water vapor according to claim 3, characterized in that: The first air duct (41), the second air duct (42) and the third air duct (43) are connected, and the second air duct (42) and the third air duct (43) are parallel air ducts.

5. A food baking equipment with latent heat recovery function of water vapor according to claim 4, characterized in that: The heating element (2) is fixedly installed on the inner wall of the first air duct (41), and the phase change heat recovery device (3) is fixedly installed on the inner wall of the second air duct (42).

6. A food baking equipment with latent heat recovery function of water vapor according to claim 5, characterized in that: The inner wall of the second air duct (42) is fixedly installed with a first air valve (44), and the inner wall of the third air duct (43) is fixedly installed with a second air valve (45).

7. A food baking equipment with latent heat recovery function of water vapor according to claim 1, characterized in that: A variable frequency fan (5) is provided between the heating element (2) and the phase change heat recovery device (3), and a temperature sensor (6) is fixedly installed on the side wall of the baking chamber (11).

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