A high-efficiency energy-saving stove

Abstract

The invention relates to a high-efficiency and energy-saving stove, which comprises an anti-aircraft burning device, a waste heat recovery and utilization device and a combustion optimization control device; the anti-aircraft burning device comprises a frying pan induction device and a frying spoon induction device composed of non-contact electromagnetic induction sensors; the waste heat recovery The utilization device includes a waste heat recovery section composed of a furnace recovery section, a horizontal recovery section and a vertical recovery section, and a waste heat utilization section composed of a cold water heating tank and a hot water tank; the furnace recovery section, the horizontal recovery section and the vertical recovery section are respectively The cold water heating tanks are connected to each other and form an independent water heating circulation system. There is a communication pipeline between the cold water heating tank and the hot water tank; the combustion optimization control device consists of a gas pipeline valve opening and closing degree detection device, a controller and a fan speed control module composition. The stove effectively improves the anti-air burning effect, the waste heat recovery and utilization efficiency and the combustion efficiency, and realizes all-round energy saving and consumption reduction.

Description

technical field [0001] The invention belongs to the technical field of cookers, and in particular relates to a high-efficiency and energy-saving stove. Background technique [0002] For the cooking stoves used in the catering industry, although the cooking stoves can be turned off during the time period when no fire is needed before and after cooking, such as garnishes, platters, and pans, the stoves can be turned off during the peak passenger flow period because the chefs are too busy. There is no time to turn off the fire. In addition, once the stove is turned off, it needs to be re-ignited and turned on to adjust the fire. For the catering work that is racing against time, the efficiency of serving dishes will be reduced. Therefore, the stove can only be burned in vain, which is a waste of fuel. Raised the temperature in the kitchen again. At present, although a variety of anti-aircraft technologies have emerged in China, such as the use of infrared sensor switches to au...

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Problems solved by technology

[0002] For the cooking stoves used in the catering industry, although the cooking stoves can be turned off during the intervals before and after cooking, such as side dishes, plate loading, and pot washing, etc., when no fire is needed, but during the peak period of passenger flow, the chefs are too busy. There is no time to turn off the fire. In addition, once the stove is turned off, it needs to be re-ignited and turned on to adjust the fire. For the catering work that races against time, the efficiency of serving food will be reduced. Therefore, the stove is often left to burn in vain, which wastes fuel. raised the temperature in the kitchen

At present, although there are many anti-air burning technologies in China, such as the use of infrared sensor switches to automatically ignite or turn off the stove, but because the kitchen environment has high humidity and heavy oil pollution, the false alarm rate and failure rate are high, so that the stove The situation of burning in vain has not been effectively resolved, resulting in fuel waste and increased catering operating costs

[0003] Chinese patent document CN 201680442U discloses a cooker with a pedal control device, which controls the switch of the solenoid valve through the pedal, which reduces the failure rate of the induction system caused by the poor kitchen environment; Busy, basically no time to perform operations that require the cooperation of other limbs, so the practicality of this device is not high, and its theoretical effect cannot be achieved to achieve the purpose of energy saving

However, none of the above disclosed patent documents is designed for the overall waste heat of the stove to achieve full utilization, but only for the chimney and the furnace wall alone, which cannot achieve a high waste heat utilization efficiency

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