JPS58178132A - Heat storing device of oven for noodles and buckwheat noodles - Google Patents

Abstract

PURPOSE:To maintain the temperature of hot water substantially at a predetermined value by determining the temperature of water within a copper boiler by a set temperature of a temperature ajusting meter, and automatically starting and stopping an electrically driven pump. CONSTITUTION:When a gas burner 2 is ignited and a buckwheat noodle oven 1 is heated, water within a copper boiler 4 is heated by means of the heat transfer surface 3 of a water cooling water and the flue heat transfer surface 3 below a chimney 9. When the temperature of water within the copper boiler 4 increases to the preset temperature of the temperature regulating meter 10 in which the preset temperature can be arbitrarily varied, the electrically driven pump 4 is started by the operation of the contact of the temperature regulator 10, and hot water within the copper boiler 4 is sent to a hot water storage tank 15 via a pipeline 14. During the ordinary operation of the device, hot water in the hot water storage tank 15 is maintained at a substantially predetermined temperature set by the regulator 10.

Description

[Detailed Description of the Invention] In recent years, energy conservation has become the most important social W1 issue. Among various energy conservation measures, recovery of exhaust heat is the most powerful and effective means.

There are various methods of recovering exhaust heat, but the method of recovering heat as hot water is the easiest and has a wide range of uses.

Business F9' that requires hot water obtained by waste heat recovery
Although r is large, there is a time difference between the time of exhaust heat recovery, that is, the time of generation of hot water, and the time of use, and in most cases, even if exhaust heat is recovered as hot water, the hot water cannot be fully utilized.

Even if exhaust heat is recovered under such conditions, a large amount of hot water will be discarded or evaporated, which will only result in wasted water.

There are many industries that emit large amounts of high-temperature or high-calorie waste gas from clam burning, and food processing industries such as kitchens are among the industries that use large amounts of medium-hot water.

In the food processing industry, when heating pans and pots, the thermal efficiency is generally around 30-50%, which is much lower than the 80-90% thermal efficiency of boilers, etc.; A large amount of hot water is required for washing, tea, soup, etc., but there are currently few examples in which a large amount of waste heat is recovered as hot water and the hot water is fully utilized.

The reason for this is that there is a time difference between the time when hot water is generated by the above-mentioned exhaust heat recovery and the time when the hot water is used, so that the amount of heat that can be used effectively is small.

Sogekamados for boiling Japanese soba have traditionally been equipped with a heat exchanger called a dope for recovering exhaust heat.

The dope not only uses the hot water inside the doco for washing dishes, etc., but also has an opening at the top so that the container containing the dashi soup can be submerged into drought water through the opening and used to moisturize the soup. While rotating the Tonpuri from the opening before putting it into the Tonpuri,
A portion of it is submerged in hot water and used to warm the tonpuri.

The temperature of the water inside the doko is between 40 and 60 degrees Celsius, which is suitable for not causing burns as you hold it with your bare hands, but also for keeping the soup stock moist.
However, the original purpose is to heat the main pot, and the waste heat is used to heat the hot water in the doco, so the water temperature in the doco fluctuates regardless of the desired temperature.

In order to overcome the current situation described above, the water temperature inside the dope is maintained at a higher temperature and approximately constant #1, the water temperature at the dope opening is kept at a lower temperature and almost constant, and the water temperature at the opening inside the dope can be adjusted arbitrarily. The aim is to develop a variable heating stove, and also to develop a heat storage device that automatically stores the hot water in the doco and solves the problem of the time difference between the time when hot water is generated and the time when it is used.

Conventionally, when attempting to recover a large amount of waste heat, the water in the toco would boil, so only a small amount of waste heat could be recovered, but with the device of the present invention, a large amount of waste heat is recovered as hot water and the hot water is stored in a heat storage tank. Embodiments of the present invention will be described below, which will be able to be used when necessary and exhibit a great energy saving effect.

FIG. 1 is a plan view of the buckwheat oven of the present invention, and FIG. 2 is a side sectional view of the buckwheat oven.

The boiling stove shown in FIGS. 1 and 2 is almost the same as the conventionally known device except for some parts.

A pot 1 in which Japanese soba is boiled is heated with a gas burner 2. A dead water cooling wall and a part of the flue are used as a heat transfer surface 3.
The upper surface of the heat exchanger 4, commonly called a dope, has 5-
1, 5-2, 5-3.

5-4 is provided.

FIG. 6 is an enlarged sectional view of the opening 5-3 of the buckwheat oven of the present invention, and FIG. 6 is an enlarged sectional view of the opening of the conventional buckwheat oven.

The difference between Fig. 3 and Fig. 6 is the opening 5 of the sogekama of the present invention.
-3 Fi It is partitioned by cylindrical heat insulation IIIi6.

Since the conventional opening is not partitioned in any way, the water temperature is the same as that in the other parts of the dope, but the water temperature in the opening 5-6 of the sodage oven of the present invention is lower than the water temperature in the dope 4.

It communicates with the hot water in the dope 4 at the lower part, but the water temperature at the lower part is lower than the upper part, and convective heat transfer cannot take place in the high-temperature part at the upper part, resulting in contact heat transfer through the heat insulating tube 6, resulting in a smaller amount of heat transfer. , 4 and 5- as there is also heat dissipation from the opening to the outside.
A temperature difference occurs between the three.

To reduce the temperature difference, shorten the length of the insulation [6] to increase the communicating part at the bottom, and to increase the temperature difference, lengthen the insulation tube or double the insulation tube 7 as shown in Figure 4. Weight one cylinder? -1 is used as a perforated plate to reduce the amount of heat transferred to the inner cylinder 7-2, and as shown in Fig. 5, the heat insulating cylinder 8 is doubled and an air layer 8-1 is provided between the inner and outer cylinders to further heat up the heat. The temperature difference can be increased by reducing the amount of transmission.

If any of the #r heat-sensitive cylinders described above is provided, it is possible to maintain the water temperature inside the opening 5-5 at an appropriate temperature of about 50°C when the water temperature inside the doco is about 80°C.

FIG. 7 is a system diagram of an embodiment of the present invention, showing some equipment in cross section, and arrows indicate the direction of water flow.

When the gas burner 2 is burned to heat the buckwheat pot 1, the water in the dope 4 is heated by the water-cooled wall heat transfer and the flue heat transfer surface 3 at the bottom of the chimney 9, and the water temperature gradually rises. The water temperature inside Dope 4 is
The temperature controller 10 is set at m degrees (80 degrees Celsius), which allows the temperature to be changed arbitrarily.

When the electric bonder 11 is activated, the hot water in the dope 4 is sucked into the electric pump 11 through the piping 12 and sent to the hot water storage tank 15 through the check valve 13 and the piping 14 as shown by the arrow.

When hot water in the dope 4 is sent to the hot water storage tank 15 and the water level in the dope 4 decreases, cold water from the water tank 1T connected by the water supply pipe 16 is supplied into the dope 4, and at the same time, when the water level in the water tank IT decreases, the float 18 is lowered, the float 18 is opened, and water automatically flows into the water tank IT. As cold water flows into the dope 4 or when the amount of clam roasting in the burner 2 is reduced, the water temperature in the dope decreases, and when the temperature drops below the set value of the temperature controller 10, the electric pump 11 automatically stops and the hot water storage tank 15 Stop supplying hot water to. The check valve 13 is provided to prevent hot water in the hot water storage tank 15 from flowing back into the doco 4 when the t-piece pump 11 stops.

- Hot water is supplied from the hot water supply pipe 20 to the cock 19 on the side where the men's bath is used, and the hot water at a substantially constant temperature in the hot water storage tank 15 can be used freely.

The pipe 21 is an air vent pipe with one end open to the atmosphere.

When the gas burner 2 burns and the amount of hot water supplied from the hot water supply pipe 20 is small, the water level in the hot water storage tank 15 gradually rises and the overflow pipe 2
2, hot water Fi flows out from the overflow pipe 22 as shown by the arrow and returns to the heat exchanger 4. If the hot water supply from the hot water supply pipe 20 is stopped in this state, the amount of water in the heat exchanger 4 will not decrease, so the water supply from the water tank 17 will be stopped.

At this time, the temperature of the hot water rises regardless of the set value of the temperature controller 10 until the combustion of the burner 2 stops or the amount of hot water supplied by the hot water supply pipe 20 increases, but it is safe because the air vent pipe 21 is provided.

During normal operation, the hot water in the hot water storage tank 15 is kept at a nearly constant temperature close to the set value of the temperature controller 10, but the water level is constantly fluctuating.

If the amount of heat on the user side increases beyond the amount of heat to be recovered, the water level will drop, and in the opposite case, the water level will rise.

In other words, fluctuations in the amount of heat on the generation side and fluctuations in the amount of heat on the load side are reflected in the hot water storage tank 1.
It can be automatically absorbed by the fluctuation of water level within 5 minutes.

Considering the temperature of the hot water in the opening S shown in FIGS. 3, 4, and 5, if the temperature in the dope 4 is constant, the temperature in the entrance part 5 is also almost constant.

For example, if the temperature within the dope 4 is constant at about 80°C, the temperature of the hot water in the opening 5 is approximately constant at about 50°C as described above.

Of course, if you put a container of cold dashi soup in it, the temperature may drop temporarily, but normally it stays at a constant temperature.

Also, if you want to change the temperature inside the opening 5 for some purpose, change the set temperature of the temperature controller 10, which will change the temperature of the hot water inside the dope 4, and as a result change the temperature of the hot water inside the opening 5. I can do it.

For example, if you put the container of cold dashi soup mentioned above and warm the soup quickly, if you raise the set temperature of the temperature control needle to about 90°C, the humidity of the hot water in Dope 4 will be 10°C.
The temperature of the hot water inside the opening 5 increases by about 10°C, and the temperature of the hot water increases by about 10°C to about 60°C, allowing the soup stock to be heated quickly.

On the other hand, if the temperature of the soup stock becomes too high and there is a risk that the soup will boil, lowering the setting of the temperature controller 10 by 1 degree will eventually lower the temperature of the opening 5 and prevent the soup from boiling.

Next, the effects of the present invention will be described.

As stated at the beginning, the functions required of the device of the present invention are to maintain the temperature of the hot water in the dope 4 at a higher, almost constant temperature, and to maintain the temperature of the opening 5 in the dope 4 at a lower, almost constant temperature. If necessary, the temperature of the opening inside the doco can be changed almost arbitrarily, and the high temperature hot water obtained by recovering exhaust heat is automatically stored, and the heat storage device can be used freely when hot water is needed. However, as mentioned above, we were able to achieve almost the objective when the water level of the hot water storage tank 15 was in the middle of the upper and lower eye regions.

Therefore, the internal volume of the hot water storage tank can be changed by changing the heat generation side or the heat use side. Normally, if the amount is sufficient to correspond to the above, the temperature of the hot water in the hot water storage tank and the temperature of the hot water at the dope opening can be kept almost constant.

How should the internal volume be determined? Unless the internal volume can be calculated quantitatively, it is difficult to implement the device of the present invention.

Therefore, assuming a general example in a kitchen, we will clarify the fluctuations in heat storage amount or hot water storage amount according to the assumed example, and describe a non-electricity method for minimizing the membership fee volume of the hot water storage tank in this assumed example.

If the volume of the hot water storage tank is too small and the amount of heat on the generation side is large, the water level of the stored 1JhN will often rise to the upper limit of the volume, and the water temperature will rise beyond the set value of the temperature controller and boil, resulting in not only wasted heat but also water loss. This results in waste, and furthermore, the temperature at the dope opening increases excessively.Furthermore, when the amount of heat on the supply side is large, the hot water storage tank often becomes empty and the hot water becomes unusable.

Furthermore, if the internal volume is made larger than necessary, not only will equipment costs increase, but the amount of heat dissipated will also increase, resulting in heat loss.

Figure 8 is a graph showing the change in heat amount between the generation side and the supply side in a hypothetical example.The specific example shown in this graph is the amount of 60,000 kilocalories per hour (lower calorific value) at a Japanese soba restaurant.
Using a gas stove, we improved the heat transfer surface of the soba stove with dope, which transmits 40% of the melting heat to the soge kettle, and recovered 30% of the combustion heat with dope, resulting in a total heat effect of 70 times. It was assumed that a trench had been obtained.

Therefore, the maximum heat amount of the vertical shaft is 50% of 30,000 kilocalories, or 9,000 kilocalories per hour, as shown in FIG.

The horizontal axis shows the time from 11:00 a.m. to 3:00 p.m. During this time, the amount of heat generated (number of times) every 15 minutes is shown as a dotted line, and at the same time, the change in the amount of heat on the supply side during that time is shown as a bar graph in a solid line. It is.

The diagonal lines indicate the amount of decrease in heat within the hot water storage tank, and the crossed lines indicate the amount of increase in heat into the hot water storage tank, that is, the amount of increase in the amount of heat storage. This will be explained in chronological order below.

At 11 o'clock at the beginning of the graph, the store has not yet opened, and it is time to prepare for opening. During this time, the Sogekamado was used in relatively large amounts to boil the water in pot 1, and at 11:15, it was operated to heat the dope by an average of 6,800 kcal per hour, as shown by the dotted bar graph in the graph. ing. - On the men's bath supply side, in preparation for opening, a large amount of hot water is required to prepare soup and tea, and to clean the store, using an average of 8,000 kilocalories per hour, as shown by the solid line in the graph.

Therefore, during this time, 6,800 kcal of heat per hour flowed into the hot water tank from the dope, and 8,000 kcal of heat per hour flowed out to the supply side, so the amount of heat stored in the hot water tank decreased by the difference in heat amount of 1,200 kcal. Since the actual amount of heat storage is 15 minutes, the reduction is 1/4 of 1200 calories, or 60 kilocalories.

As preparations for the store's opening progress, the amount of gas used by Sogekamado and the amount of hot water used on the supply side decreases, but as shown in the graph, customers start arriving at 11:45 and by 1:15, the amount of gas used by Sogekamado decreases. The amount increases rapidly, and therefore the amount of heat flowing into the hot water tank from the dope increases.

Since the shop is busy, the amount used in the Kazuo bath is relatively small, as dishes are not washed. Therefore, from 11:45 to 13:15, the amount of heat stored in the hot water tank increases as shown by the cross line.

After 3:15 p.m., the number of customers starts to decrease, so the amount of gas used decreases and the amount of heat flowing into the hot water tank decreases, but on the hot water side, it is necessary to wash dishes that were left unattended during busy hours. As a result, the amount of hot water used increases rapidly.

Therefore, as shown by the diagonal line, the amount of heat stored in the hot water tank decreases.

Even during such a busy period, the heat ends at 2:00 p.m. After that, the amount of heat decreases on both the heat generation side and the heat supply side, and the amount of heat stored in the hot water storage tank repeats small increases and decreases until it reaches 15:00.

As mentioned above, the amount of heat in the hot water storage tank increases and decreases while absorbing fluctuations between the heat generation side and the heat usage side.

A diagram showing this variation in detail is the graph in Figure I9, which, like the graph in Figure 8, shows the change in the amount of heat stored in the hot water storage tank as a line graph, with the vertical axis representing the amount of heat and the horizontal axis representing time.11 The amount of heat storage is 2,000 kcal at a time, but at a time of 1
It reaches a maximum of 8,100 kcal per 5 minutes and decreases until 914:00, after which it increases and decreases slightly, reaching 5,200 calories at 15:00.

The above change in heat storage amount is actually a change in the amount of hot water in the hot water storage tank, so the change in heat storage amount is calculated by assuming that the water supply temperature is 20℃ and the temperature of m is 80''C. The amount of water shown on the vertical axis on the right is replaced by the change in amount.

The amount of hot water that was 36 liters at 11:00 peaked at 135 liters at 1:15 p.m., and by 3:00 p.m., the amount of hot water stored was approximately 87 liters.

The minimum effective hot water storage capacity of the storage tank that can absorb the fluctuations shown in Figure i48 is 110 liters, which is the maximum of 135 liters at 13:15 and the minimum of 25 liters at 11:45.

In reality, if a hot water storage tank with a linear volume of about 160 liters is installed in a 150-litre temple, the hot water in the tank will not stagnate or run out, and the heat can be used effectively. Probably.

As stated above, the required volume of the hot water storage tank can be determined by measuring the heat usage status of the soba restaurant as described above.

The outline of the heat balance in the hypothetical example is that between 11:00 and 15:00, 71,500 kilocalories of gas is burned, 28,600 kilocalories of heat is given to the sogekama, 21,450 kilocalories of heat is recovered by dope, and the same amount The heat was exhausted into the atmosphere through the chimney.

On the other hand, on the side that uses the recovered heat, 18,250 kilocalories were used within this time, resulting in an increase in heat storage amount of 3,200 kilocalories.

If the 80"C, 871J liter of hot water after 3:00 p.m. is used in a bathhouse, it will produce 260 liters of 40°C hot water, which is almost enough for an ordinary household bath.
There are many other ways to effectively use the stored hot water, and the entire amount of hot water can be used effectively.

By using the device of the present invention, conventionally only a small amount of waste heat could be recovered by the dope, but it is possible to prevent the temperature rise in the opening inside the dope and keep the temperature of the hot water almost constant, increasing the heat transfer surface of the dope. or bring the combustion gas closer to the heat transfer surface,
By reducing the excess air content, increasing thermal efficiency, and insulating not only the hot water tank but also the dope, a large amount of waste heat can be recovered, so a large energy saving effect can be expected. Since it becomes possible to set the temperature of the hot water in the hot water storage tank and the doco to any desired constant temperature, effects such as improved work procedures can be expected.

[Brief explanation of the drawing]

FIG. M1 is a plan view of a boiling stove applied to an embodiment of the present invention, and FIG. 2 is a side sectional view of FIG. 1. 5, 4, and 5 each show several examples of cross sections of the opening of a soba stove to which the present invention is applied, and FIG. 6 shows that of a conventional example. Fig. 7r is a system diagram of the embodiment of the present invention, Fig. #I8 is a graph showing the temporal change in heat amount between the heat generation side and the supply side, and Fig. 9 is a graph showing the temporal change in the amount of heat stored in the IMWJ. This is a graph showing. 1... Pot, 2... Gas burner, 3... Heat transfer surface, 4
. . . Heat exchanger (Doko), 5. Opening, 6. T,
@...Cylindrical heat insulating tube, G...Chimney, 1G...Temperature controller, 11...Electric pump, 13...Check valve, 14
...Piping, 15...Hot water tank, 1T...Water tank, 1
8... Float valve, 20... Hot water supply pipe, 21... Air vent pipe, 22... Overflow pipe. That's all for now.

Claims (1)

[Claims] A hot water tank, commonly known as a dope, has a cylindrical combustion chamber with a part of the top open to the atmosphere and a circular cylindrical combustion chamber with an open top in the center.A gas, stove, or oil stove is installed at the bottom of the hot water tank. A pot for boiling udon, soba, etc. is installed, a cylindrical water-cooled wall surrounding the stove and the pot is used as a heat transfer surface, and an insulating tube with openings on the top and bottom of the dope is inserted into the seawater. It is equipped with a float at almost the same height as the normal water level of the cough doco, and is provided with a water tank that automatically flows water into the water cooling part of the dope when the float is lowered, and the water tank or the dope A hot water storage tank with an air vent pipe and a hot water supply pipe is installed at a higher position, and between the dope and the hot water storage tank there is piping via an electric pump and a check valve, and an overflow pipe that connects the allowable upper limit water level of the hot water storage tank to the dope amount. In addition, we installed a temperature controller that can freely change the set temperature for detecting the water temperature inside the doco, and when the water temperature inside the doco rises above the set temperature of the temperature controller, the front distribution pump is automatically activated. A heat storage device for cooking stoves for udon, soba, etc., which is configured with an electric circuit so that the electric pump starts up at