RU205519U1 - SMALL KITCHEN - Google Patents

Abstract

The utility model relates to technical means for cooking hot food and boiling water. The technical task of the utility model is to reduce heat loss when operating at low ambient temperatures. The technical task is solved due to the fact that a small-displacement kitchen, consisting of a body, a digester kettle, characterized in that inside the body, an inclined flue is rigidly fixed at an angle of 45 ° to the axis, in the upper part of which there is a thermal control unit, consisting of a slide gate, a rigidly fixed bimetal rod and a rocker arm fixed to it, and a cooking vessel-2 is made of food grade aluminum with a wall thickness of 1 , 2 mm and is located inside the brewing vessel-1, in the lower part of the body the cylinder is fixedly connected through the fuel line to the burner.

Description

The utility model relates to technical means for preparing hot food and boiling water.

Known portable kitchen KP-20 (https://armpal.ru/products/kuhnyapolevayakp20perenosnaya) [1], taken as a prototype of a utility model. The kitchen consists of a body, a hearth, a flue, a lid, and a cooking pot. The disadvantages of the prototype are high heat loss, the inability to disassemble the kitchen case; large mass; low mobility.

The technical problem of the utility model is to reduce heat loss when operating at low ambient temperatures.

The technical problem is solved due to the fact that the small-capacity kitchen consists of a body, a digester, it differs in that inside the body the inclined flue is rigidly fixed at an angle of 45 ° to the axis, in the upper part of which a thermal control unit is fixed, consisting of a slide gate, a rigidly fixed rod made of bimetal and a rocker fixed on it, as well as a brewing vessel-2 made of food-grade aluminum with a wall thickness of 1.2 mm and placed inside the brewing vessel-1, in the lower part a cylinder connected through a fuel line with a burner is fixed to the body.

The essence of the technical solution lies in the fact that by adjusting the exhaust gases in the thermal block, an increase in heat transfer (radiant heat exchange) of the combusted fuel is ensured.

FIG. 1 shows a sectional view of a small-capacity kitchen, where it is shown: pos. 1 - body; pos. 2 - balloon; pos. 3 - inclined gas duct; pos. 4 - cooking vessel-1; pos. 5 - welding vessel-2; pos. 6 - high pressure outlet check valve with height regulator; pos. 7 - cover; pos. 8 - perforation, pos. 9 - crossbar; pos. 10 - retainer; pos. 11 - loop; pos. 12 - thermal control unit; pos. 13 - fasteners; pos. 14 - exhaust gases; pos. 15 - conductor; pos. 16 - fuel line; pos. 17 - burner; pos. 18 - window

Constructive changes in a small-displacement kitchen provide a decrease in heat loss of the body and an increase in heat transfer (radiant heat exchange) of the combustible fuel.

A small-capacity kitchen provides for a steam release valve with lift height adjusters 6 in the kitchen lid 7, mounting a mount for a cylinder 2 with fuel (liquid, gaseous), a fuel supply and ignition system, a slide gate (not shown in the figure), as well as an increase in the volume of the furnace. To increase the heat transfer from the fuel combustion products to the contents in the cooking vessel, a plate is mounted to the inner wall of the housing 1 at an angle of 45 ° to the axis, forming an inclined flue 3. Cooking vessel-2 5 (as an option, two are made of food-grade aluminum with a wall thickness of 1.2 mm ).

The thermal control unit 12 includes slide valves fixed on the inner wall of the housing 1 in the inclined gas duct 3, which reduce heat loss. This is due to the covering of the passage of combustion products when the temperature in the furnace rises above 350 ° C. Heating the bimetal rod provides an increase in its length and movement of the rocker arm fixed on it (not shown in the figure). This sets in motion a flap that closes the channel in the flue.

A small kitchen works as follows. The height of the placement above sea level is set on the steam relief valve 6. Cooking vessel-2 5 are placed inside the brewing vessel-1 4. The heat treatment of foodstuffs located in the brewing vessel-2 5 is carried out by the steam generated in the large brewing vessel 4, which heats the walls of the brewing vessel-2 5. The efficiency of the kitchen is increased due to the fact that fuel is used simultaneously for cooking three meals. Moreover, the thermoregulation of cooking in a small cooking vessel 5 is implemented by changing the thickness of their walls and material.

Under the influence of high pressure (due to the tight fixation of the lid 7), while cooking food in three cooking vessels, a higher temperature is formed (> 100 ° C) and food is cooked 1.5-1.7 times faster. Surplus steam and excess pressure are vented through the high pressure outlet check valve.

The tests carried out on a small kitchen yielded the following results:

design solutions of the kitchen provide an increase in operational properties, the efficiency of using heat from fuel combustion products and a decrease in their specific gravity, which increases heat transfer to the walls of the cooking vessel by 10-12%, a decrease in heat loss by 12-14%, a decrease in the weight of the kitchen by 15-17%, the boiling time of water in the cooking vessel by 10-12% and the time of ignition of solid fuel by 1.3-1.8 times (especially with a humidity of ≥40%);

reducing heat losses of the gas flow due to the distribution of heat along the walls of the brewing vessel and the thermal control unit leads to a reduction in the boiling time of water by 12-16%, saves solid fuel by 10-12%, and an increase in efficiency by 11-13%. The results of experimental studies of the kitchen are presented in Fig. 2.

Thus, the proposed small-capacity kitchen, in contrast to the existing samples, provides a decrease in heat loss when operating at low ambient temperatures. The technical solution can be used in units of up to 10 people in the field, incl. mountainous terrain.

Literature

1. Portable kitchen KP-20 [Electronic resource] https://armpal.ru/products/kuhnyapolevayakp20perenosnaya, appeal 01.12.

Claims (1)

Small-capacity kitchen, consisting of a body, a digester, characterized in that inside the body, an inclined flue is rigidly fixed at an angle of 45 ° to the axis, in the upper part of which a thermal control unit is fixed, consisting of a slide gate, a rigidly fixed rod made of bimetal, and fixed on it the rocker, as well as the brewing vessel-2 is made of food-grade aluminum with a wall thickness of 1.2 mm and is placed inside the brewing vessel-1, in the lower part of the body the cylinder is fixedly connected through the fuel line to the burner.

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