JP2003093235A - Liquid heating vessel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To shorten a time for heating a liquid such as water, hot water or the like. SOLUTION: In this vessel, the thermal conductivity is raised to about double in a prescribed area of the base of a common vessel such as a water kettle. The liquid heating vessel has a raised thermal conductivity: (Q=A×V(t1 -t2 )) by changing the surface area to be heated to a three dimensional structure to shorten a time for raising a liquid temperature in the vessel to about half.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking vessel for cooking utensils, a kettle or the like, and a heating container for highly efficient liquid containing solids and liquids.

[Prior Art] As a conventional liquid heating container for cooking or the like, a pot, a kettle and (1) are mainly used, but the conventional method is as shown in the perspective view of FIG.
There is a system that promotes the escape of heat from the surroundings with a cover (3). With this method, if the firepower is weak, the effect does not appear,
Even if a powerful fire spreads to the surrounding area, it is less than 10% of the total heat, so even if half of the heat is promoted, it will be a few% of the total heat.
It is just an improvement in efficiency. The system shown in the side view of FIG. 2 is intended to improve the heat transfer to the liquid to be heated in the container by providing the fins (5) having good heat conduction on the bottom surface (4). The problem with this method is that the surface area on the heat receiving liquid side does not change (same as the bottom area), so it is expected that the fin (5) will raise the temperature of the bottom surface (4), but the specific heat of the heated air is 0.261 kcal / kg ° C (a
t500 ° C), the specific heat when the liquid is water is 100
It is as large as 0 kcal / kg ° C (at 50 ° C), and the difference is as much as 500 times, and the heat quantity of the heated air by the fins (5) can hardly obtain the conduction effect to the water having large specific heat.
Ineffective compared to direct bottom heating without fins. As a result, it can be said that most of the heating containers of this type are currently flat plate-shaped (having a somewhat uneven shape) bottom.

[Problems to be Solved by the Invention] As described above, the basic liquid heating container of the cooking utensil is used by an extremely large number of people on a daily basis, and shortening the heating time alone has a great effect on the user side. However, by increasing the temperature in a shorter period of time, that is, changing water from hot water, the saving of energy consumption can be extremely effective all over the world.

[Means for Solving the Problems] The transfer of heat from the heating source to the liquid to be heated is expressed by the following equation as the equation of Q heat flow-through. Q = A · K (t ₁ −t ₂ ) ... (1) where Q: heat transmission flow rate (kcal / hr) A: liquid Heat receiving area (m ² ) a ₁ · a ₂ : coefficient of surface heat transfer coefficient kcal / m ² · h. ℃ σ: Thermal conductivity of material kcal / hr ℃ λ: Material thickness m t ₁ : Surface temperature of heating surface ℃ t ₂ : Surface temperature of liquid side heat receiving surface ℃ As is clear from these, t ₁ is gas shows the outer temperature of the heat receiving container by heat-fired by heating or the like, t ₂ denotes a heat-receiving side liquid surface temperature of the container. Here, the structure of the body that maximizes the heat receiving effect is as described in A. K. _(T 1 _-t 2)
It is best to maximize A from the basic elements of. That is, the K heat transfer component has a thickness of about 2 m / m (= 0.002).
^Since it is as thin as ^m 2), the difference in the thermal conductivity of the material has little influence on the heat transfer coefficient K as is clear from the equation (2). t ₁ and t
₂ is defined by the device, so naturally the most effective is A
Will be expanded. Here, the area for enlarged configuration planar circular bottom area ^{A a = 1 / 4πd 2 ·············} (3) of the hemispherical surface area A = 1 / 2πd ² ··· (4) * a <A = 2a That is, the surface area of the hemisphere is twice the area of the flat plate circle. Therefore, A in the heat flow equation of equation (1) is doubled by three-dimensionally molding from a flat plate shape to a hemispherical shape, and as a result, (1)
The Q of the formula is also doubled. This shows that when the bottom area is constrained to be constant, such as in a heating container (water heater, etc.), the bottom surface portion can have a double hemispherical shape to double the heat passage area. As a result, the heat transfer through the container in the specified area range is twice as much as that of the conventional flat plate bottom container, and the temperature rise of the water 2
It doubles and the water boils quickly. Theoretically, the temperature rise of water is 2
Can be doubled.

Therefore, according to the means of the present invention, the flat bottom surface (2) of the heating container (1) shown in FIG. Bottom (6)
As shown in the plan view, a part of each is composed of a large number of hemispheres (6). As a result, the surface areas of the heating bottom surface (6) and the heat receiving liquid surface (8) can be almost doubled, and as a result, the heat transmission rate can be almost doubled as shown in the equation (1).

[Embodiment] As various shapes of the embodiment for constructing the bottom face in three dimensions, there are shapes such as the side sectional views shown in FIGS. 5 and 6. In FIG. 5, (a) is a semi-elliptical aggregate (9), (b) is a conical aggregate (10), (c).
Shows that the semi-elliptical shape in the central part is large and the semi-elliptical shape in the peripheral part is successively smaller (11), which has the effect of promoting internal heat convection. In (d), the semicircular shapes are arranged vertically (12) to more efficiently form the surface area. (E) is composed of a columnar (13) aggregate having a bottom surface ratio.

In FIGS. 6 and f, the central part of the bottom surface is formed into a mountain shape (14), and the size of the semi-spherical sphere is enlarged (1).
5), the peripheral part is shown in a reduced size (16). Of course, the same shape and size may be used, and conversely, the semi-spherical shape of the peripheral portion may be increased and the central portion may be decreased. The g figure shows that the central part is formed lower than the peripheral part (19) due to the gentle inclination (19) in the valley direction contrary to f, and the semi-spherical shape is arranged on the lower side (17), (18). is there.

[Advantages of the Invention] As theoretically explained in the section "Means for Solving the Problems", the function of the present invention is to expand the area of the heating surface and the heat receiving surface within the specified area to transfer heat. It is for promoting the effect. As for the shape, as shown in FIG. 3, FIG. 4, FIG. 5, and FIG. 6, the heat receiving area is expanded within the specified area by constructing the heat receiving bottom portion of the heating container in three dimensions. As a result, the amount of heat passing is increased, and the temperature rise of the target liquid is accelerated. This means that the temperature rise of water rapidly (when the surface area is twice
Fold). As a result, it is possible to secure efficiency close to halving energy consumption.

SUMMARY OF THE INVENTION The heat transfer effect of the heating container is approximately doubled. Firstly, in the specified bottom area, the heat transfer area is approximately doubled, so that the temperature of the heated liquid rises quickly and reaches the target temperature in a short time. -Secondly, the substantial heat transfer area is large, the heat loss of the heating source is small, and the energy saving effect is great as well as the effect in a short time.

[Brief description of drawings]

FIG. 1 is a perspective view showing a conventional example.

FIG. 2 is a side view showing a conventional example.

FIG. 3 is a cross-sectional view showing the first embodiment.

FIG. 4 is a partial plan view of the bottom surface showing the first embodiment.

FIG. 5 is a sectional view of the bottom surface showing Examples (a) to (e).

FIG. 6 is a cross-sectional view of the bottom surface showing Examples (f) and (g).

[Explanation of symbols]

(1) Conventional example water heater (2) Conventional bottom water heater part (3) Conventional example water heater cover (4) Conventional example water heater bottom part (5) Conventional example water heater fin part (6) ) Example water heater body bottom part (7) Example water heater body (8) Example water heater bottom hemispherical part (9) Example water heater bottom semi-elliptical part (10) Example water heater bottom cone (11) Example water heater bottom semi-elliptical part (12) Example water heater bottom hemispherical arrangement part (13) Example water heater bottom columnar part (14) Example water heater bottom inclined part (15) Example Central hemispherical part of the bottom of the water heater (16) Peripheral hemispherical part of the bottom of the water heater (17) Lower protruding half of the bottom of the water heater (18) Central hemispherical part (19) Example Lower tilted part of water heater

Claims (4)

[Claims] 1. A liquid and a liquid, characterized in that the heat-receiving surface is not in the form of a flat plate but is three-dimensionally and three-dimensionally composed of an assembly of hemispherical spheres, and the heat-receiving surface area within a specified area is expanded. Heating container for solid substances containing. 2. A heating container for liquid or the like, characterized in that the heat receiving surface has a three-dimensional structure such as a plurality of pyramids, cones, semi-ovals, and columns, and the heat receiving surface area with the heating liquid within a prescribed area is expanded. 3. A liquid heating container characterized in that the height of the semicircular sphere of the heat receiving bottom surface or each shape of claim 2 is gradually increased from the peripheral portion toward the central portion. 4. A liquid heating container obtained by combining a part or all of claims.