Energy-saving boiler

Abstract

The invention relates to an energy-saving boiler which comprises a boiler body, wherein the boiler body can be set into a two-section boiler or a three-section boiler. The two-section boiler consists of an upper-section boiler and a lower-section boiler, a plurality of siphon pipes are arranged in the lower-section boiler, a communicating pipe and an annular cavity are arranged between the upper-section boiler and the lower-section boiler, a smoke discharge channel provided with an equal-clearance external sleeve ring is arranged outside the upper-section boiler; the three-section boiler consists of a lower-section boiler, a middle-section boiler and an upper-section boiler, the lower-section boiler and the middle-section boiler are respectively provided with a plurality of lower siphon pipes and a plurality of upper siphon pipes, and a lower communicating pipe and a lower annular cavity are arranged between the lower-section boiler and the middle-section boiler; and an upper communicating pipe and an upper annular cavity are arranged between the middle-section boiler and the upper-section boiler, a smoke discharge channel provided with an equal-clearance external sleeve ring is arranged outside the upper-section boiler, and the lower siphon pipes and the upper siphon pipes are distributed in a staggered manner. A plurality of steamer grates or stewing and braising jacketed kettles are arranged on the upper-section boiler of the two-section boiler or the three-section boiler, thus forming an energy-saving steamer or an energy-saving stewing and braising boiler. The energy-saving boiler has the advantages of high heat exchange efficiency, environmental protection and energy conservation and the like.

Description

technical field [0001] The invention relates to an energy-saving pot, in particular to an energy-saving steamer and an energy-saving stewing pot. Background technique [0002] At present, domestic and foreign household steaming (stewing) pots have little difference in basic structure. Most of them are cylindrical pans with two or three steamer grates (or a set of stewing pots) and lids. The commercial specifications are larger. There are more grates in the steamer (or a larger pot for stewing and stewing), cylindrical or square, and the bottom of the pot is basically flat. Generally, steaming buns, steaming rice or stewing requires a long time to turn on the stove. , due to the flat bottom and small heating surface, only a part of the high-temperature flame flue gas heat flow of the stove exchanges heat with the water in the steamer, and most of the high-temperature flame flue gas heat flow overflows from the bottom of the pot due to the small heat transfer area and short he...

AI Technical Summary

Problems solved by technology

[0002] At present, domestic and foreign household steaming (stewing) pots have little difference in basic structure. Most of them are cylindrical pans with two or three steamer grates (or a set of stewing pots) and lids. The commercial specifications are larger. There are more grates in the steamer (or a larger pot for stewing and stewing), cylindrical or square, and the bottom of the pot is basically flat. Generally, steaming buns, steaming rice or stewing requires a long time to turn on the stove. , due to the flat bottom and small heating surface, only a part of the high-temperature flame flue gas heat flow of the stove exchanges heat with the water in the steamer, and most of the high-temperature flame flue gas heat flow overflows from the bottom of the pot due to the small heat transfer area and short heat transfer time. In the surrounding atmosphere, its heat transfer efficiency is low, only 40~45%, which belongs to high energy consumption and high CO 2 emission

Some people tried to change the flat bottom to a concave bottom or add some short fins to the bottom of the pan, but the thermal efficiency was only slightly improved, and the state of high energy consumption and high emission could not be changed at all.

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