Energy-saving food cooking equipment

Abstract

The invention discloses energy-saving food cooking equipment which comprises a container, a constant temperature control system and a stirring device, wherein the constant temperature control system is used for heating water, maintaining the cooking temperature and controlling the operation of the stirring device. According to the energy-saving food cooking equipment disclosed by the invention, at the heating stage, convective heat transfer is increased, so that the food temperature reaches the cooking temperature as soon as possible. Moreover, at the temperature maintaining and cooking stage, due to the optimized combination of constant temperature control and stirring, the food temperature is always maintained nearby the cooking temperature, and lots of energy can be saved under the condition that the cooking temperature of the food is guaranteed.

Description

technical field [0001] The invention relates to a food cooking device, in particular to an energy-saving food cooking device. Background technique [0002] In the existing technology, the food cooking method is to put water and the food to be cooked in a container, and then heat the water temperature to rise, and at the same time, the water also continuously transfers heat to the food to be cooked. When the water boils, , continue heating, and keep the water temperature near the boiling point of water for cooking until the cooking of food is completed. [0003] figure 1 Schematic diagram of the existing food cooking equipment, such as figure 1 As shown, put the food 2 and water 3 into the container 1 first. During the food cooking process, the heat transfer process required for food cooking is the external heating element 4 (such as electric heating tube, fire row, etc.) to transfer the heat Feed water 3, the water transfers heat to the surface of food 2, and the heat is ...

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Problems solved by technology

[0007] Since the water temperature reaches the boiling point, the water temperature cannot continue to rise even if it continues to be heated (the water temperature can only rise to the saturation temperature corresponding to the ambient pressure on the water surface), and it cannot accelerate the cooking process by increasing the cooking temperature. The heat also often greatly exceeds the necessary heat provided by food cooking (such as the heat lost by the heat dissipation of the container and the water surface and the heat absorbed by the food), resulting in a great waste of energy

[0008] If the heating power of a piece of equipment is fixed, when the water temperature reaches the boiling point, it will waste a lot of energy to continue heating; in addition, if the amount of food (or water) cooked each time is different, the necessary heat ( For example, the heat lost by the heat dissipation of the container and the water surface and the heat absorbed by the food) are also different. Therefore, even if the heating power of the equipment is divided into several gears, it is difficult to match the heat supply with the necessary heat, and the control is extremely difficult.

[0009] Although the current food cooking method can complete the cooking work of food, the convective heat transfer effect is poor in the heating and heating stage, and after the water temperature reaches the boiling point, the method of continuing heating is used to ensure the cooking temperature and convective heat transfer. It is difficult to reasonably match the heat with the necessary heat required for cooking food (such as the heat lost by heat dissipation from the container and the water surface and the heat absorbed by the food). Overheating often occurs, resulting in a large amount of energy waste

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