DE2433032A1 - Heat-conductive hood intensifying cooking heat - fits over pan and onto gas ring etc. preventing lateral escape of heat - Google Patents

Abstract

The heat conductive hood which is designed to prevent the loss of heat around the sides of a pan on a gas or electric ring comprises a sheet steel frusto-conical hood which has a large outer edge which rests on the cooking ring and a smaller inner edge which covers the lid of the pan. The vertical height of the hood depends on the size of the pan so thant when the pan is placed on the cooking ring any heat which could escape to the atmosphere is drawn up inside the hood and passed to the food. Furthermore, the heat is no longer concentrated only on the base on the pan but is distributed over the larger surface are formed by the sides of the pan.

Description

"Heat conduction hood to increase the thermal efficiency at Cooking with gases, electrical energy; solid, liquid and other fuels. " The invention relates to a cone section made of sheet metal.

The device - referred to as a heat conduction hood - serves a targeted Redirection of the gas burner of a gas cooker (gas stove-gas cooker-propane and butane stoves and stoves used by the hot plate of an electric range and the like Stoves and other cooking devices for any type of fuel) unused draining Exhaust gases.

The heat conduction hood is at burner level, i.e. on the ribs of the Stove and cooker plate around the cooking container in which the food to be cooked or heated is placed so that the larger diameter edge lies on the focal ribs, the smaller diameter, however, encloses the shell of the cooking vessel0 The vertical one The height of the heat conduction hood is a maximum depending on the size of the cooking container chosen.

It is known that the heat from a wide variety of gaseous, liquid, solid fuels and electrical energy are particularly important the bottom and bottom of the cooking vessel affects the greater part of the combustion heat from burners and heating plates flows horizontally into the surrounding room air, so unused.

The small, upper circumference of the heat conduction hood is in a distance of plus / minus 1 cm from the circumference of the coat - - - Coat circumference of the cooking vessel so that an annular outflow cross section is present branch.

The utilization of the amount of waste heat that flows in from the burner is characterized in that the heat conduction hood arranged around the cooking container has a Exhaust from. bottom to top, the cooking vessel jacket with hot waste heat or exhaust gases washing around, causes.

This means that the hot exhaust gases do not enter the horizontal they flow away from the surrounding room air, but instead by natural buoyancy and suction the lower edge of the cooking container and thus by one, through the selected height of the Heat diversion device or the heat conduction hood certain parts of the cooking vessel jacket are performed and in this way a large part of their heat content over the Give the cooking container jacket to the food instead of flowing horizontally unused.

The waste heat is therefore inevitably carried out between the jacket of the cooking container and the inside of the heat conduction hood.

The arrangement of the heat conduction hood around the cooking container takes place the effect of the more or less unused waste heat is no longer solely on the Bottom of the cooking container, but the waste heat will be effective at a significant level Part of the cooking vessel jacket, which is a real enlargement of the heated one Area of the respective cooking container, which in turn results in a shortening the cooking time and a not inconsiderable saving in heating energy results.

The frustoconical design of the heat conduction hood results in Seen from below, a compression of the exhaust gas heat deflected by the heat conduction hood taking advantage of their heat content and releasing it to the food to be cooked. The exit the exhaust heat used in this way comes from the cooking container and the upper edge the heat conduction hood formed, open circular ring. Due to the upwards conical The tapered shape of the heat conduction hood results in an inevitable in the upper ring cross-section Suction effect, similar to the Venturi principle, so that the exhaust gas heat deflected upwards, instead of horizontal as before, now between the cooking container and heat conduction hood jacket vertically, but used economically, is discharged into the surrounding room air.

In relation to the directly heated cooking container »floor area to the now and due to the mode of operation of the heat conduction hood of hot Exhaust gas rinsed cooking vessel wall causes the exhaust gas diversion to increase the stained cooking container surfaces by one, depending on the cooking container sizes9 multiple0 The utilization achieved through the use of the heat transfer device results from depending on the size of the cooking vessel and the height of the heat deflector hood, to a multiple the heated cooking vessel walls.

Due to the forced redirection of the hot exhaust gases by means of the heat conduction hood and the thereby achieved utilization of these obvious for use, additional heat source results in a real increase in efficiency Cooking par excellence and thus a lower supply of the respective heating medium by 35 to 40%.

The efficiency achieved by the heat deflection hood, in contrast through the one in the previous cooking vessel floor heating, the latter increases the efficiency by approx. 50%, so that the cooking time of the substances set in the cooking container is reduced shortened by at least 25% and more. It must be taken into account that yes once the entire heat content of the considerable waste heat up to the last Consistency can be used0 To achieve too rapid a convection and thus too rapid a convection subsequent cooling of the diverted waste heat on the wall of the thermal diverting hood To prevent effectively, the latter consists of a double shell, which is connected to a suitable insulator is lined with organic or inorganic materials.

In the manner described (drawing 1) of sheet metal on both sides Surrounded insulation (number 52 6 and 7) is in turn by an outer sheet metal jacket (Number 1) which is at a suitable distance from the insulated inner jacket (Section 5) is appropriate.

While the insulated inner jacket of the heat conduction hood (number 5,6,7) the convection of the waste heat prevents the cavity (number 4 as a result of the Fresh air flowing through it minimizes the heating of the outer boundary jacket of the armeleit hood (item i).

In the outer boundary coat of the umlaite hood are on the upper and and Several holes or slits left out on the lower circumference, as shown (numbers 3 and 4).

The latter cause the plateau (4) to flow through with a cooler one Room air, so that an unusual warming of the outer heat deflection hood jacket is reduced.

Compliance with the limitation distance of the cavity depth is carried out by Bending the upper ends of the inner jacket sheet (number 5) The individual parts (number 5, 6, 7) are closed by flanging the outer boundary jacket (number 1) held together as a whole. There is a buckle on the upper, outer edge (Number-10) arranged in which a lifting device (number 8) with handle head (Number 9) can be inserted to lift off the heat conduction hood.

The heat conduction hood is made from rustproof or enamelled Sheet metal.

Patent claims

Claims (1)

Patent claims Pür the above, economical in every household to be used, heating means and time-saving auxiliary device are the following claims asserted 1. Heat conduction hood, as described above, for cooking containers and saucepans of any kind, characterized in that according to drawing (1) most of the from Burner of every gas cooker and liquid gas cooker as well as every cooking device for other fuels uneconomical flowing off flowing combustion waste heat as a result of forced deflection by the heat-conducting hood in the cavity between the heat-conducting hood and the lower cooking container wall (drawing 2) is fully usable. 2o heat conduction hood according to claim 1, characterized in that the Heat conduction hood as a cone section with more or less or no slope is trained. The larger width is at the burner level, while the upper limit with the smaller diameter (drawing 1 and 3) at a distance of approx. 1 cm from the cooking container jacket encloses the latter and thus through the rhombic shape formed space through which the waste heat is forcibly guided, the purpose of the invention is achieved. 30 heat conduction hood according to claim 1 and 2, characterized in that the combustion waste heat deflected upwards in the heat conduction hood in rhombic form Annular space is subject to a jam0 The jam is reduced because it is at the upper edge of the annulus a suction is created and the buoyancy is correspondingly stronger due to the Venturi effect affects how the intention of the invention justifies 4o heat conduction hood according to claims 1, 2 and 3, characterized in that one part. by the rhombic Annular space, corresponding to the forced deflection of the combustion waste heat to the outer one The jacket of the cooking vessel flows around the food and additional convection heat is passed through the wall of the cooking vessel is fed in 0 is still 4. In addition provided, the inner surface of the heat conduction hood (number 7) with from below to provide upward sloping or spiral guide strips in order to achieve a To achieve flow delay and better utilization of the combustion waste heat. 50 heat conduction hood according to claim 1, 2, 3 and 4, characterized in that that by using the heat conduction hood a) the thermal efficiency by one Multiple improvements are made, b) as a result, a lower gas, electricity or other fuel consumption is recorded, c) the cooking time accordingly is shortened. 6o heat conduction hood according to claim 1, 2, 3, 4 and 5, characterized in that that the inner (number 7) and the middle (number 5) wall enclose an insulator, whereby an undesired convection of combustion waste heat through the wall the heat conduction hood is reduced to the surrounding air, (item 5). 7. heat conduction hood according to claim 1, 2, 3, 4, 5 and 6, characterized in that that according to drawing 1, the insulating layer (number 6) enclosing the jacket sheets (7 and 5) from the outer frame plate holding parts 5, 6 and 7 together (item 1) through an annular cylindrical cavity (number 4) at the level of the heat conduction hood are separated, fer cavity (number 4) is with the surrounding the heat conduction hood Room air connected through holes or slots in the outer boundary plate (number 1) 8. heat conduction hood according to claim 1, 2, 3, 4, 5, 6 and 7, characterized in that that can be seen from drawing 1 and at the edges of the heat conduction hood arranged holes or slots (number 2 and 3) room air at (number 3) - enter can after heat absorption from the jacket (number 5) at the opening (number 2) to be able to escape. still 8. This provides a further cooling of the outside of the heat conduction hood surrounding cladding sheet (number 1) causes. 9. heat conduction hood according to claim 1, 2, 3, 4, 5, 6, 7 and 8, characterized characterized in that the heat conduction hood is optionally fixed or in one piece with can be connected to the cooking container,