RU208742U1 - SMALL KITCHEN - Google Patents

Abstract

The technical solution relates to thermal apparatus for cooking hot food, boiling water and heating canned food. The technical task of the utility model is to increase the radiant heat exchange of the combustible fuel to the digester. characterized in that in order to increase heat transfer from the products of combustion of fuel to the contents in the cooking vessel, a plate is rigidly fixed to the inner wall of the housing at an angle of 45 ° to the axis, forming an inclined gas duct, the set of the thermal control unit includes a slide gate fixed on the inner wall of the housing in an inclined gas duct, a rigidly fixed bimetal rod and a rocker fixed on it, as well as a small cooking vessel, are made of food-grade aluminum with a wall thickness of 1.2 mm.

Description

The technical solution relates to thermal apparatus for cooking hot food, boiling water and heating canned food.

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

The technical objective of the utility model is to increase the radiant heat transfer of the combustible fuel to the digester.

The technical problem is solved due to the fact that the small-capacity kitchen consists of a body, a digester, differs in that in order to increase heat transfer from the products of combustion of fuel to the contents in the cooking vessel, a plate is rigidly fixed to the inner wall of the body at an angle of 45 ° to the axis, forming an inclined gas duct, the set of the thermal control unit includes a sliding damper fixed on the inner wall of the body in inclined gas ducts, a rigidly fixed bimetal rod and a rocker fixed on it, as well as a small cooking vessel made of food-grade aluminum with a wall thickness of 1.2 mm.

The essence of the technical solution lies in the fact that by adjusting the exhaust gases in the thermal unit, an increase in heat transfer (radiant heat transfer) of the combustible fuel is provided.

In FIG. 1 shows a sectional view of a small kitchen, showing: pos. 1 - body; pos. 2 - balloon; pos. 3 - inclined flue; pos. 4 - a large cooking vessel; pos. 5 - small cooking vessel; pos. 6 - high pressure outlet check valve with height adjuster; pos. 7 - cover; pos. 8 - perforation, pos. 9 - crossbar; pos. 10 - latch; 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.

The principle of operation of the MLK-10 kitchen is based on reducing the heat loss of the kitchen body and increasing the heat transfer (radiant heat exchange) of the combustible fuel.

The proposed kitchen differs from the existing models of kitchens and kitchen sets in that coatings (anti-wear, ceramic, non-stick, insulating) are applied on the outer and inner sides of their bodies, as well as on the walls of the cooking vessels, in order to increase the service life, protect the kitchen bodies from corrosion and wear.

The small-capacity kitchen provides for the presence of a steam outlet valve with lift height regulators 6 in the kitchen lid 7, installation of a mount for a cylinder 2 with fuel (liquid, gaseous), a fuel supply and ignition system, a slide gate (not shown in Fig.), as well as an increase in the volume of the furnace . To increase heat transfer from the products of combustion of fuel 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 gas duct 3. Small cooking vessel 5 (as an option, made of food-grade aluminum with a wall thickness of 1.2 mm).

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

Small kitchen works as follows. On the steam outlet valve 6, the altitude above sea level is set. The small cooking vessel 5 is placed inside the large cooking vessel 4. The heat treatment of the food in the small cooking vessel 5 is carried out by the steam generated in the large cooking vessel 4, which heats the walls of the small cooking vessel 5. The efficiency of the kitchen is increased due to the fact that the fuel is used to cook three dishes at the same time. Moreover, 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 hermetic fixation of the lid 7) while cooking in three cooking vessels, a higher temperature is formed (> 100 ° C) and food is cooked 1.5-1.7 times faster. Excess steam and overpressure are vented through the high pressure outlet check valve.

The tests carried out on a small-capacity kitchen made it possible to obtain the following results:

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

reduction of heat loss of the gas flow due to the distribution of heat along the walls of the cooking vessel and the thermal control unit leads to a reduction in the time of boiling water by 12-16%, saves solid fuel by 10-12%, and increases the 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 an increase in the radiant heat exchange of the combustible fuel to the digester. The technical solution can be used in units of up to 10 people in the field, incl. and mountainous area.

Literature

1. Portable kitchen KP-20 [Electronic resource] https://armpal.ru/products/kuhnyapolevayakp20perenosnaya, accessed 01.12.2020

Claims (1)

A small-capacity kitchen consisting of a body, a digester, characterized in that in order to increase heat transfer from the products of combustion of fuel to the contents in the cooking vessel, a plate is rigidly fixed to the inner wall of the body at an angle of 45 ° to the axis, forming an inclined gas duct, a slide damper is included in the set of the thermal control unit , fixed on the inner wall of the body in an inclined gas duct, a rigidly fixed bimetal rod and a rocker fixed on it, as well as a small cooking vessel made of food-grade aluminum with a wall thickness of 1.2 mm.

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