CN103860005B - Multi-functional morning tableware and cooking utensils - Google Patents

Abstract

The invention discloses a multifunctional breakfast kitchen utensil, which includes a soup pot, a cooking pot, a steamer, a simmering pot, a stove body, a blast gas stove head, a blower fan and a tubular heat exchanger. The invention uses the blast gas stove head to directly heat and cook The gas goes to the left through the bottom of the soup pot, and then enters the heat exchanger through the combustion tail gas inlet pipe. The gas enters the cavity between the shell side of the heat exchanger and the tube side to heat the gas entering the blower in the tube side, so that the gas burner blows in through the blower. Air has a higher temperature, improving thermal efficiency. The invention utilizes heat energy in multiple steps, has high heat efficiency, realizes multiple functions of breakfast with one burner stove, reduces equipment investment, and has significant practical value and market prospect.

Description

multifunctional breakfast cooker

technical field

The invention relates to a multifunctional breakfast kitchen utensil.

Background technique

China has a distinctive food culture. In the north of our country, we like to eat noodles and rice noodles for breakfast. In the south, we like to eat rice noodles and rice tofu. Add condiments such as saozi and hot soup, these are the main modes of quick and delicious Chinese breakfast.

Under the existing technical conditions, in order to operate such a breakfast mode, it is generally necessary to configure a soup pot (for storing soup), a cooking pot (for cooking noodles, rice noodles, chaos, etc.), a steamer (for disinfecting dishes or for steaming) Steamed buns, steamed buns, etc.) and saozi pot (used to store saozi, generally multiple saozi pots are required to meet different people's tastes), and each pot requires a separate heating system. Because these four kinds of pots have different requirements for heating, for example, the cooking pot needs a larger firepower, the soup pot and the sausage pot are mainly for heat preservation, and the steamer needs to be easy to adjust the firepower, etc. The large number of heat sources also increases the investment of the operator, and there is also a situation of underutilization and waste of heat sources.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a multi-functional breakfast kitchen utensil, which can satisfy the four functions of a soup pot, a boiling pot, a steamer and a sausage pot at the same time with only one heat source through ingenious design. Seed pots have different demands on heat sources, and realize efficient utilization of heat energy.

In order to overcome the deficiencies in the prior art, the present invention takes the following technical solutions:

A multifunctional breakfast kitchen utensil, including a soup pot, a cooking pot, a steamer, a steamer pot, a stove body, a blast gas stove, a blower and a tube-and-tube heat exchanger, characterized in that the cooking pot is located directly above the blast gas stove, A soup pot is placed on one side of the cooking pot; the cooking pot, stock pot and blast gas burner are in a closed space, and the exhaust gas generated by the blast gas burner passes through the lower end of the soup pot and enters the shell side of the tube-and-tube heat exchanger through the combustion tail gas inlet pipe, and finally by The exhaust gas is discharged from the exhaust port; the suction port of the blower is connected to the tube side of the tube-and-tube heat exchanger, and the air outlet is connected to the blast gas stove through the blower tube of the fan; the tube side of the tube-and-tube heat exchanger has an air inlet connecting pipe to communicate with the stove body; The upper part of the cooking pot is connected to the steamer through a steam pipe, and the lower part of the steamer has a steamer exhaust pipe, and a water tank and a water bath are arranged near the steamer exhaust pipe; the steamer exhaust pipe, the water tank and the lower part of the steamer are sealed in the ingredient table. A water bath box is placed on the ingredient table, and a saozi pot is placed in the water bath box.

The cooking pot is provided with a spring buckle, which can withstand a certain steam pressure, and is convenient for delivering heat and steam to the steamer.

The tube side of the tube-and-tube heat exchanger has a damper connected to the atmosphere. When the damper is opened, the air can be directly sucked into the heat exchanger to raise the temperature. When the temperature is high in summer, the damper is closed. The hot air in the upper part can kill two birds with one stone, and also realize the heat dissipation of the stove body.

The stove body has a closed structure and has a valve. When the temperature is high in summer, the valve can be opened to discharge excess heat accumulated in the stove body directly.

There is a pipe clip on the steam pipe, which is convenient for disassembly, and the utensils on one side of the steamer can be disassembled at any time.

The steamer is a multi-layer steamer with more powerful functions, which can realize heat sterilization and disinfection of multi-layer tableware, and can also be used for steaming food such as steamed buns, steamed buns, and rice cakes.

The ingredient table is equipped with a regulating valve and an exhaust port. After the exhaust pipe of the steamer discharges the excess steam, it will gather in the upper part of the ingredient table. By means of a water bath, a gentle water bath can be realized for the various saozi pots above. Insulation and heating, if there is excess steam, it will move downwards and be fully absorbed by the water tank to obtain hot water for use, and the exhaust gas will be emptied through the exhaust port. In summer, when the temperature is high, the opening of the regulating valve can be increased, so that part of the heat can be discharged directly to meet the requirements of use.

Compared with prior art, the beneficial effect of the present invention is:

Multi-step utilization of heat energy, low exhaust emission temperature, lower than 45 degrees in winter, high thermal efficiency, energy saving and emission reduction; simple structure, one burning stove can realize cooking noodles, blanching powder, hot soup, keeping simmered meat, and disinfection and sterilization of dishes and chopsticks , steamed steamed buns, steamed buns, steamed vegetable hot water and other functions reduce equipment investment, save space, and provide convenience for breakfast operators; it is convenient and flexible to use, can use the residual heat of cooking noodles and blanching powder, and can also be directly heated and cooked pot to get the amount of steam needed for use.

The invention has remarkable practical value and market application prospect.

Description of drawings

Fig. 1 is a schematic plan view of the present invention.

Fig. 2 is a schematic layout diagram of the present invention.

Each label in the figure means:

1. Combustion tail gas inlet pipe; 2. Fan blast pipe; 3. Blower; 4. Tube-and-tube heat exchanger; 5. Exhaust gas exhaust port; 6. Damper; Pot cover; 10. Cooking pot; 11. Spring pot button; 12. Steam pipe; 13. Pipe clip; 14. Stove body; 15. Blast gas stove head; 16. Stove foot; 17. Steamer; 18. Steamer Exhaust pipe; 19. Sauce pot; 20. Water bath box; 21. Regulating valve; 22. Water tank; 23. Tail gas port; 24. Ingredients table; 28. Maintenance and observation ports.

Detailed ways

Now in conjunction with accompanying drawing, the present invention is described in further detail.

As shown in Figure 1 and Figure 2, the multifunctional breakfast kitchen utensils include a soup pot 8, a cooking pot 10, a steamer 17, a simmering pot 19, a stove body 14, a blast gas stove head 15, a blower 3 and a tube-and-tube heat exchanger 4, Wherein the cooking pot 10 is positioned directly above the blast gas stove top 15, and the soup pot 8 is placed on one side of the cooking pot 10; 8 The lower end enters the tube side of the shell-and-tube heat exchanger 4 through the combustion tail gas inlet pipe 1, and finally is discharged from the exhaust gas outlet 5; the suction port of the blower 3 is connected to the tube side of the tube-and-tube heat exchanger 4, and the air outlet passes through the fan blower The air duct 2 is connected to the blast gas stove head 15; the tube side of the tube-and-tube heat exchanger 4 has an air inlet pipe 7 connected to the stove body 14; the upper part of the cooking pot 10 is connected to the steamer 17 through the steam pipe 12, and the lower part of the steamer 17 has a steamer Exhaust pipe 18, water tank and water bath box are arranged near steamer exhaust pipe 18; Steamer exhaust pipe 18, water tank 22 and steamer 17 bottoms are sealed in batching table 24, place water bath box 20 on batching table 24, water bath Place stewed rice pot 19 in case 20.

The cooking pot 10 has a spring buckle 11, which can withstand a certain steam pressure, and is convenient for delivering heat and steam to the steamer 17.

The tube side of the tube-and-tube heat exchanger 4 has a damper 6 connected to the atmosphere. When the damper 6 is opened, the air can be directly sucked into the heat exchanger 4 to heat up. When the temperature is high in summer, the damper 6 is closed. At this time, the air sucked by the blower It is the hot air gathered on the top of the stove body 14, which can kill two birds with one stone, and also realizes the heat dissipation of the stove body 14.

The stove body 14 is a closed structure and has a valve 26. When the temperature is high in summer, the valve 26 can be opened to discharge excess heat accumulated in the stove body 14 directly.

There is a pipe clip 13 on the steam pipe 12, which is convenient for dismounting, and the utensils on one side of the steamer 17 can be disassembled at any time.

The steamer 17 is a multi-layer steamer with more powerful functions, which can realize heat sterilization and disinfection of multi-layer tableware, and can also be used for steaming food such as steamed buns, steamed buns, and rice cakes.

The ingredient table 24 is provided with a regulating valve 21 and an exhaust port 23. After the exhaust pipe 18 of the steamer discharges the excess steam, it will gather at the upper part of the ingredient table 24, and through the water bath method, the steamed rice of various kinds of rice dumplings on the top The pot 19 realizes gentle water bath heat preservation and heating. If there is surplus steam, it will move downwards and be fully absorbed by the water tank 22 to obtain hot water for use. The tail gas is emptied through the tail gas port 23. The high temperature in summer can increase the opening degree of the regulating valve 21, allowing a part of the heat to be discharged directly to meet the requirements of use.

This design adopts the blast gas stove 15 to directly heat the cooking pot 10, and the gas passes through the bottom of the soup pot 8 to the left, and then enters the heat exchanger 4 through the combustion tail gas inlet pipe. The heat exchanger 4 is a tubular heat exchanger, and the gas enters the heat exchanger The cavity between the shell side of the heater and the tube side heats the gas entering the blower 3 in the tube side, so that the air blown into the gas stove 15 through the blower 3 has a higher temperature, which can promote combustion and improve thermal efficiency.

Stove body 14 is sealed substantially, and the hot gas that combustion diffusion produces can basically concentrate on the stove body top, helps to form pot body side heating and insulation to boiling pot 10 and soup pot 8 like this. Carry out the test comparison through the experiment, the heat absorbed by the bottom of the pot accounts for more than 70% of the total heat absorbed by the water. According to such experimental results, it is estimated that the cooking pot 10 directly placed on the blast gas burner 15 will absorb most of the heat, which can realize The rapid heating can realize the high fire requirement of quickly cooking a large number of noodles, blanching powder and generating a large amount of steam, and the remaining gas heat can realize continuous heating of the soup pot to maintain a high hot soup temperature through the bottom of the soup pot 8.

The remaining heat of the gas is then connected to the tube-and-tube heat exchanger 4 through the combustion tail gas inlet pipe 1 to further fully absorb the tail heat of the gas, which is used to increase the temperature of the air entering the blower, and promote the full combustion of the liquefied gas blast gas stove head 15 Thermal efficiency.

The cooking pot 10 is conveniently fastened by the elastic locking pot buckle 11 to fasten the pot lid to achieve a good seal, and the steam pipe 12 is flexibly connected with the pipe clamp 13. The steamer 17 is a multi-layer structure, and the steam from the cooking pot 10 can be used to heat, sterilize and sterilize multi-layer tableware, and can also be used for steaming steamed buns, steamed buns, rice cakes and other foods.

There is a steamer exhaust pipe 18 at the lower part of the steamer 17, which discharges excess steam and gathers it at the upper part of the ingredient table body 24. By means of a water bath, the steamer pot 19 of the above various saozi can be warmed in a gentle water bath. There is also surplus steam, which will move downwards and be fully absorbed by the water tank 22 to obtain hot water for use, and the tail gas is emptied through the tail gas port 23. The high temperature in summer can increase the opening degree of the regulating valve 21, allowing a part of the heat to be discharged directly to meet the requirements of use.

The above are only preferred embodiments of the present invention, and do not limit the present invention in any form. Any person familiar with the art, without departing from the scope of the technical solution of the present invention, can use the technical content disclosed above to make many possible changes and modifications to the technical solution of the present invention, or modify it into an equivalent implementation of equivalent changes example. Therefore, any simple modifications, equivalent changes and modifications made to the above embodiments according to the technical essence of the present invention shall fall within the protection scope of the technical solution of the present invention.

Claims (7)

1. A multi-functional breakfast kitchen utensil, comprising a soup pot, a cooking pot, a steamer, a rice cooker, a stove body, a blast gas stove, a blower and a tube-and-tube heat exchanger, characterized in that: the cooking pot is located at the front of the blast gas stove. On the top, a soup pot is placed on one side of the cooking pot; the cooking pot, soup pot and blast gas stove are in a closed space, and the exhaust gas generated by the blast gas stove enters the shell side of the shell and tube heat exchanger through the lower end of the soup pot and the combustion exhaust gas inlet pipe. Finally, the exhaust gas is discharged from the exhaust port; the suction port of the blower is connected to the tube side of the tube heat exchanger, and the air outlet is connected to the blast gas stove through the blower tube of the fan; the tube side of the tube heat exchanger has an air inlet connection pipe and the stove Connected; the upper part of the cooking pot is connected to the steamer through the steam pipe, the lower part of the steamer has a steamer exhaust pipe, and a water tank and a water bath are installed near the steamer exhaust pipe; the steamer exhaust pipe, water tank and lower part of the steamer are sealed on the ingredient table Inside, a water bath box is placed on the ingredient table, and a saozi pot is placed in the water bath box. 2. The multi-functional breakfast kitchen appliance according to claim 1, characterized in that: the cooking pot has a spring buckle. 3. The multi-functional breakfast kitchen appliance according to claim 1, characterized in that: the tube side of the tube-and-tube heat exchanger is connected to the atmosphere through a damper. 4. The multifunctional breakfast kitchen appliance according to claim 1, characterized in that: the stove body is a closed structure and has a valve. 5. The multifunctional breakfast kitchen appliance according to claim 1, characterized in that: said steam pipe has a pipe clamp. 6. The multifunctional breakfast kitchen utensil according to claim 1, characterized in that: the steamer is a multi-layer steamer. 7. The multi-functional breakfast kitchen utensil according to claim 1, characterized in that: the ingredient table is provided with a regulating valve and an exhaust port.