CN215838368U - High-efficiency high-energy-saving electric heating digester and wine steaming device - Google Patents

Abstract

The utility model discloses a high-efficiency high-energy-saving electric heating boiling pot and a wine steaming device.A container-shaped and closed heat medium heat transfer interlayer is arranged around the periphery and the bottom surface of the inner wall of the pot, the bottom of the heat medium heat transfer interlayer is communicated with a heating bin, an electric heating pipe is arranged in the heating bin, heat conducting media are arranged in the heat medium heat transfer interlayer and the heating bin, and the electric heating pipe heats the heat conducting media, so that the heated media flow to the whole bottom plate of the pot and the side wall area of the pot to carry out large-area heat energy transfer; the height range of the inner wall part of the heat medium heat transfer interlayer can be selected and can be respectively arranged in the bottom, the middle or the upper area of the side wall of the boiler or the furnace according to different purposes of the boiler. The electric heating cooking pot and the wine steaming device of the utility model solve the defects in the prior art, realize the comprehensive conversion of the heat efficiency and realize the effects of no energy consumption waste and high efficiency of stewing.

Description

High-efficiency high-energy-saving electric heating digester and wine steaming device

Technical Field

The utility model relates to the technical field of preparation of electric heating stewing tools, in particular to a high-efficiency high-energy-saving electric heating digester and a wine steaming device.

Background

At present, a large amount of food materials are stewed in restaurants or restaurants by using an iron pot or a stainless steel pot with an enlarged capacity on a gas stove or a natural gas stove, and when the stewing pot is stewed in summer, the temperature of a kitchen is overhigh due to the use of the gas stove or the natural gas stove, so that the comfort level of the kitchen is influenced. On the other hand, the existing electric food warmer using electricity has the problems of low heat efficiency and large heat energy waste, which causes electricity and time waste; the key factor for causing the problems is that the traditional stewing pot is of a single-layer structure and is heated at the bottom, the bottom of the pot is heated to raise the temperature and transfer heat, food is cooked, and the traditional energy sources such as coal, wood fire, gas, an induction cooker, an electric heating stove and the like are heated, raised in temperature and stewed from the bottom of the pot. It is also a common, customary, and long-established thinking structural design in the industry. However, the same problems exist in the heating and stewing from the bottom: firstly, the heating area is small, the heat exchange area is small, and the heat efficiency is slow, and the stewing time is long; secondly, the heat exchange is only on one plane at the bottom, which causes a heat generating source, such as a flame, most of the area is exposed to the outside, the heat loss is large, and the heat energy conversion efficiency is low; thirdly, the bottom of the pot is heated in a concentrated manner, the whole pot is heated unevenly, and the heat of a local concentrated hot spot is too high, so that the food materials falling to the bottom are easy to paste, the heat conduction is slow, and particularly the food materials which are easy to paste like soybean milk are easy to paste. When the stewing amount is too large, the heating is concentrated, the conversion efficiency is low, the heat energy is wasted greatly, the stewing time is long, and the energy is wasted.

Secondly, most of the existing wine steaming equipment uses a traditional steamer or a boiler to cook wine, but the efficiency is low, the wine discharging time is long, the consumed time is long, and the problems of low energy utilization rate and high energy loss exist.

SUMMERY OF THE UTILITY MODEL

Aiming at the problems and the defects of various aspects in the prior art, the inventor provides a high-efficiency high-energy-saving electric heating boiling pot and an electric heating wine steaming device through experience, research and creation of decades, overcomes the defects and shortcomings in the prior art, and achieves the effects of comprehensive conversion of heat efficiency, no energy waste, high-efficiency stewing, high-efficiency wine discharging and good wine steaming quality. Specifically, the utility model is realized by the following steps:

an efficient, high-energy-saving and electric heating cooking pot comprises a pot body and a pot cover, wherein a container-shaped and closed heat medium heat transfer interlayer which is arranged around the periphery and the bottom surface of the inner wall of the pot body is arranged at the bottom of the pot body, the bottom of the heat medium heat transfer interlayer (1) is communicated with a heating bin (2), an electric heating pipe (3) is installed in the heating bin (2), heat conducting media (4) are installed in the heat medium heat transfer interlayer (1) and the heating bin (2), and the electric heating pipe (3) heats the heat conducting media (4) to enable the heated media to flow to the whole chassis of the pot and the side wall area of the pot to carry out large-area heat energy transfer; the height range of the inner wall part of the heat medium heat transfer interlayer (1) can be selected and can be respectively arranged in the bottom, middle or upper area of the side wall of the boiler or the furnace according to different purposes of the boiler.

The utility model provides a high energy-conserving electrical heating wine steaming device of high efficiency, includes foretell electrical heating boiling pan, secondly still including the cooling wine ware of being connected with the boiling pan, and the bottom is the basin in the electrical heating boiling pan, and the installation evaporates the wine double-edged fine-toothed comb above the basin, evaporates and places the good making wine of fermentation on the wine double-edged fine-toothed comb and evaporates the material, and a steam honeycomb duct is installed in pot cover top intercommunication, and the export section of steam honeycomb duct is connected to the cooling wine ware of going out.

The working principle and the function of the utility model are introduced as follows:

heat medium heat transfer interlayer, it is regional on the surface at the lateral wall of the pot body and chassis to embed, it is the heating source that whole pot body heated the stew and boil to food or water, its inside interlayer is the sealed region structure, the interbedded height carries out appropriate setting according to the function usage type of pot, size and specification, can be high can low, inside loading has heating medium, can be heating oil, also can be water liquid, and the regional inside reservation of upper portion reserves the reservation layer, use water as the medium for example, reserve the reservation layer, can guarantee the water thermal expansion outflow space, secondly the vapor that can boil moves about in reserving the layer, continue to conduct heat, after the transfer heat, it falls back to form the circulation in the water to congeal water. Heaters with different powers are arranged in the heating bin, heat transfer media are heated in the heating bin, and the density of the heated media is reduced so as to float upwards to enter the mutually communicated heat transfer interlayers of the heat transfer media and transfer the heat transfer media to food to be stewed in the pot; the density of partial liquid after heat transfer falls back due to temperature, so that the partial liquid sinks into the heating bin to be heated again, the circulating flow and heat exchange of the whole heating medium are formed, and the stewing of food and soup in the pot is realized; the thickness of heat medium heat transfer intermediate layer and the volume and the size of heated warehouses, the heater power through required cooperation use, the use scene of pot, the specification carries out accurate design, make the power of heating, the specific surface area of heat transfer, the heat of production, just in time can be by the abundant absorption of food or hot water, realize thermal supply and consumption balance, thereby furthest's satisfying heat energy conversion efficiency, thereby avoid the part to be heated excessively and the whole problem that the heat energy conversion rate that is produced is low that is heated inadequately, the waste of the energy has been avoided on the one hand, on the one hand can avoid boiling and paste food. Also because the heat transfer sandwich of heat medium carries out the structure of heat transfer, realized comparing traditional pot body and possessed bigger heat transfer area, including the area of the bottom surface of the pot body and lateral wall, whole thermal efficiency heat transfer area is heated only bottom part and is carried out the pot body area of heat transfer and has been had many times more to realize on a large scale, the even heating of large tracts of land, thereby accelerate heat conduction efficiency, the heat transfer efficiency between the food of stewing, improve the heating efficiency on the whole, shorten the time of stewing greatly.

Compare current pan and the heating structure of stewing the type, the beneficial effect that this structure brought has: the electric heating cooking pot has larger heat transfer and heat conduction area, so that the heat exchange efficiency is high, the period for heating and cooking food can be greatly shortened, and the cooking efficiency is improved; the quantity of the heat-conducting medium of the interlayer and the heating bin is small, so that the heat-conducting medium can reach the required temperature in a short time, the temperature rise is fast, the heat circulation of the heat-conducting medium in the interlayer and the small hot water tank is fast, the heat transfer efficiency between the interlayer and food materials in the stewing pot is increased, the heat transfer can be carried out in a large area and in a high uniformity manner, the balance point of heat exchange is reached, more accurate overall temperature control and overall heating and stewing can be realized, the phenomena of pot sticking, over pasting and food pasting of bottom food caused by local concentrated heating are avoided, the bottom of the pot does not need to be stirred by people at regular time, the dependence on artificial management and control is reduced, the use experience is improved, and the pot is more convenient to use and use; evaporate the wine device and utilize above structure, can realize that heat utilization rate is high, the effect that the loss is low to when the energy saving, shorten and evaporate the wine time, improve wine efficiency.

Drawings

FIG. 1 is a schematic structural view of a high-efficiency, high-energy-saving electric heating cooker in embodiment 1 of the present invention;

FIG. 2 is a perspective view of a high-efficiency, high-energy saving electric heating cooker in embodiment 1 of the present invention;

fig. 3 is a schematic view of an installation position of an electric heating pipe of the high-efficiency high-energy-saving electric heating digester in embodiment 1 of the utility model;

FIG. 4 is a perspective view of a cooling wine dispenser of the electric-heating wine distilling apparatus in embodiment 2 of the present invention;

FIG. 5 is a schematic perspective view of an electric wine distilling apparatus according to embodiment 2 of the present invention;

FIG. 6 is a schematic view showing a flow of an operating state of an electric-heating wine distilling apparatus in embodiment 2 of the present invention;

FIG. 7 is a perspective view of the internal structure of the pot body of the electric-heating wine steaming device in embodiment 2 of the present invention;

FIG. 8 is a schematic structural view of a thermal media heat transfer sandwich in accordance with the present invention;

wherein: 1-heat medium heat transfer interlayer, 2-heating bin, 3-electric heating pipe, 4-heat conducting medium, 5-reserved layer, 6-liquid level observation pipe, 7-pressure gauge, 8-safety air valve, 9-medium supplement pipe, 10-medium discharge pipe, 11-cooling wine outlet device, 12-wine steaming grate, 13-wine brewing steaming material, 14-steam guide pipe, 15-sealing water tank, 16-cooling water cylinder, 17-steam condensation cavity and 18-liquid outlet pipe.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to the accompanying drawings and specific embodiments. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.

Example 1: an electric heating cooking pot with high efficiency, high energy saving comprises a pot body and a pot cover, wherein a container-shaped and closed heat medium heat transfer interlayer 1 which is arranged around the periphery of the inner wall and the surface of the bottom of the pot body is arranged at the bottom of the pot body, the bottom of the heat medium heat transfer interlayer 1 is communicated with a heating bin 2, an electric heating pipe 3 is arranged in the heating bin 2, heat conducting media 4 are arranged in the heat medium heat transfer interlayer 1 and the heating bin 2, and the electric heating pipe 3 heats the heat conducting media 4, so that the heated media flow to the whole bottom plate of the pot and the side wall area of the pot to carry out large-area heat energy transfer; the height range of the inner wall part of the heat medium heat transfer interlayer 1 can be selected and can be respectively arranged in the bottom, middle or upper area of the side wall of the boiler or the furnace according to different purposes of the boiler.

Preferably, the heat conducting medium 4 is heat conducting oil or water; when the heat-conducting medium 4 is water, a reserved layer 5 is reserved above the heat-conducting medium heat-transferring interlayer 1.

Preferably, the device also comprises a liquid level observation pipe 6 which is respectively communicated with the upper reserved layer 5 and the bottom medium layer of the heat medium heat transfer interlayer 1 and is externally arranged outside the boiler and the furnace.

Preferably, the number of the heating bins 2 is one or two, three are selectively installed according to the power of the electric heating pipe 3 and the volume scale of the pot, each heating bin 2 is distributed in a long tubular structure, and the front end and the rear end of each heating bin are respectively provided with a channel communicated to the bottom of the heat medium heat transfer interlayer 1.

Preferably, a pressure gauge 7 and a safety air valve 8 are continuously arranged at the upper end of the liquid level observation pipe 6 in a communicating way through pipelines.

Preferably, a medium replenishing pipe 9 with a valve or a medium discharging pipe 10 is additionally arranged at the bottom end of the liquid level observing pipe 6 through a tee joint.

When the structure of the utility model is arranged on the stew pan, the heat-conducting medium 4 is filled in the interlayer and the heating bin 2 when a large amount of beef and mutton is stewed, and the heat-conducting medium 4 is utilized to carry out interlayer heating on the food materials in the whole stew pan, so that the structure is not limited to heating the bottom of the stew pan, the heating area of the stew pan is increased, the stew time is saved, the energy is saved, and the phenomenon of pot pasting is avoided.

Utilize liquid level observation tube 6 and the supplementary pipe of heat-conducting medium 4 on the stew and boil pot side can control the quantity of 2 interbedded heat-conducting medium 4 of heated warehouses, when heated warehouses 2 and interbedded heat-conducting medium 4 that fill are water, need leave suitable space in the intermediate layer, it is reserve when the thermal expansion for interbedded water, guarantee the security, and utilize manometer 7 on the stew and boil pot side to carry out real-time supervision to interbedded pressure, when pressure is too big, utilize the relief valve row on the stew and boil pot side to press, guarantee the pressure balance stability in intermediate layer and the heated warehouses 2, thereby guarantee the security, also can guarantee simultaneously that the boiling temperature in the stew and boil pot is stable.

The heating device can also be used for heating the soybean milk in the early-season shop, and because the soybean milk is easy to be burnt, the soybean milk is heated by the heat-conducting medium 4 in an interlayer manner, so that the heating device is uniform in heating, stable in temperature and capable of preventing the soybean milk from being burnt.

When the domestic stewing pot is used for household use, the inner diameter of the pot cover is larger than that of the stewing pot, and only a circle of rubber sealing ring is required to be arranged on the inner surface of the pot cover; when the inner diameter of the pot cover is smaller than that of the stewing pot, only a circle of rubber sealing ring is required to be arranged on the outer surface of the pot cover 2.

Example 2: the utility model provides a high energy-conserving electrical heating wine steaming device of high efficiency, including the electrical heating structure of electrical heating boiling pan in embodiment 1, still including the cooling wine ware 11 of going out that is connected with the boiling pan, the bottom is the basin in the electrical heating boiling pan, basin top installation wine steaming grate 12, the wine steaming grate 12 that places the good making wine of fermentation evaporates the material 13, a steam honeycomb duct 14 of pot cover top intercommunication installation, the export section of steam honeycomb duct 14 is connected to cooling wine ware 11 of going out. The water tank is filled with water for steaming wine, the wine steaming grate 12 is covered above the water body, the wine brewing steaming material 13 is paved and stacked on the wine steaming grate 12, the pot cover is covered to start the power supply, the wine can be steamed, and the wine steam can enter the cooling wine outlet device 11 along the steam guide pipe 14.

Preferably, the edge of the upper opening of the electric heating cooking pot is provided with a sealing water tank 15, and the edge of the bottom of the pot cover can be placed into the sealing water tank 15 to form a water seal structure in the wine steaming process; the wine steaming grate 12 is of an upward jacking conical structure and is provided with a plurality of uniformly distributed holes, so that water vapor can uniformly contact the wine brewing steaming material 13 along the holes;

preferably, the cooler comprises a cooling water drum 16 and a steam condensation cavity 17, wherein the steam condensation cavity 17 is installed inside the cooling water drum 16; the steam guide pipe 14 is connected with a pipeline at the upper part of the steam condensation cavity 17; the bottom of the steam condensation cavity 17 is connected with a liquid outlet pipe 18, and a liquid outlet on the liquid outlet pipe 18 penetrates through the cooling water cylinder 16 and is arranged outside the cooling water cylinder 16. The top of the steam condensation cavity 17 is in a trapezoidal structure, and the lower part of the steam condensation cavity is in an inverted U-shaped structure; the steam guide pipe 14 is communicated with the outlet of the cooker cover and a pipeline at the upper part of the steam condensation cavity 17 in a detachable connection mode.

Utilize the water direct steam that produces between grate and the intermediate layer to heat the material, need not additionally increase steam and supply the case, utilize electric heating pipe to heat conducting medium in confined intermediate layer and small-size hot-water tank, and utilize the pressure relief valve on the steam pot side to guarantee that intermediate layer and small-size hot-water tank pressure balance are stable to guarantee the temperature stability in the steam pot, and utilize manometer real-time supervision on the steam pot side. Because the quantity of the heat-conducting medium in the interlayer and the small hot water tank is small, the heat-conducting medium can reach the required temperature in a short time, the water between the grate and the interlayer can quickly reach the required temperature, the steam pot can steam in a short time, and the cooking efficiency is improved. The wine steaming device has the advantages of high wine discharging speed and large wine discharging amount.

It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explaining the principles of the utility model and are not to be construed as limiting the utility model. Therefore, any modification, equivalent replacement, improvement and the like made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. Further, it is intended that the appended claims cover all such variations and modifications as fall within the scope and boundaries of the appended claims or the equivalents of such scope and boundaries.

Claims (10)

1. The utility model provides a high energy-conserving electrical heating boiling pan of high efficiency, includes the pot body, pot cover, its characterized in that: the bottom of the pot body is provided with a container-shaped and closed heat medium heat transfer interlayer (1) which is arranged around the periphery and the bottom surface of the inner wall of the pot body, the bottom of the heat medium heat transfer interlayer (1) is communicated with a heating bin (2), an electric heating pipe (3) is installed in the heating bin (2), heat-conducting media (4) are installed in the heat medium heat transfer interlayer (1) and the heating bin (2), and the electric heating pipe (3) heats the heat-conducting media (4) to enable the heated media to flow to the whole chassis of the pot and the side wall area of the pot to carry out large-area heat energy transfer; the height range of the inner wall part of the heat medium heat transfer interlayer (1) can be selected and can be respectively arranged in the bottom, middle or upper area of the side wall of the boiler or the furnace according to different purposes of the boiler.

2. The electrically heated digester as claimed in claim 1, characterised in that the heat conducting medium (4) is heat conducting oil or water; when the heat-conducting medium (4) is water, a reserved layer (5) is reserved above the heat-conducting medium heat-conducting interlayer (1).

3. The electric heating digester as claimed in claim 1 or 2, further comprising a liquid level observation tube (6) respectively connected to the upper reserved layer (5) and the bottom medium layer of the heat medium heat transfer interlayer (1) and externally arranged outside the digester and the furnace.

4. The electric heating cooking pan according to claim 1, characterized in that the number of the heating bins (2) is one or two, three according to the power of the electric heating pipe (3) and the volume scale of the pan, and the heating bins (2) are arranged according to the requirement, each heating bin is in a long tubular structure, and the front end and the rear end are respectively provided with a channel communicated with the bottom of the heat medium heat transfer interlayer (1).

5. An electric heating cooking pan as claimed in claim 3, characterized in that a pressure gauge (7) and a safety gas valve (8) are mounted on the upper end of the liquid level observation tube (6) in communication with each other through a pipeline.

6. An electrically heated cooking pan as claimed in claim 3, characterised in that the bottom end of the liquid level observation tube (6) is additionally provided with a valved medium replenishment tube (9) or medium discharge tube (10) by means of a tee.

7. An electric heating wine steaming device with high efficiency, high energy saving performance is characterized by comprising the electric heating cooking pot according to any one of claims 1 to 6, and further comprising a cooling wine outlet device (11) connected with the cooking pot, wherein the bottom in the electric heating cooking pot is a water tank, a wine steaming grate is arranged above the water tank, fermented wine brewing steaming materials (13) are placed on the wine steaming grate, the top of the pot cover is communicated with and provided with a steam guide pipe (14), and the outlet section of the steam guide pipe (14) is connected to the cooling wine outlet device (11).

8. The electric heating wine distilling device according to claim 7, wherein the edge of the upper opening of the electric heating cooker is provided with a sealed water tank (15), and the bottom edge of the cooker cover can be placed into the sealed water tank (15) to form a water seal structure in the wine distilling process;

the wine steaming grate is of an upward jacking conical structure and is provided with a plurality of evenly distributed holes.

9. An electrically heated wine distilling apparatus according to claim 7, characterised in that said cooler comprises a cooling water drum (16) and a steam condensing chamber (17), said steam condensing chamber (17) being mounted inside the cooling water drum (16);

the steam guide pipe (14) is connected with a pipeline at the upper part of the steam condensation cavity (17); the bottom of the steam condensation cavity (17) is connected with a liquid outlet pipe (18), and a liquid outlet on the liquid outlet pipe (18) penetrates through the cooling water cylinder (16) and is arranged outside the cooling water cylinder (16).

10. An electric heating wine distilling device according to claim 9, wherein the top of the steam condensation chamber (17) is in a trapezoidal structure, and the lower part is in an inverted U-shaped structure; the steam guide pipe (14) is communicated with a pot cover air outlet and a pipeline at the upper part of the steam condensation cavity (17) in a detachable connection mode.

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