Commercial stove

Abstract

A commercial stove comprises a panel, a hearth, a gas inlet pipe, a hearth inner burner and an air barrel. The commercial stove is characterized in that the hearth is composed of an inner layer and anouter layer, a cavity is formed between the hearth inner layer and the hearth outer layer, smoke discharging holes are formed in the hearth inner layer, and the inner wall of the hearth inner layer is covered with an infrared reflection net; the gas inlet pipe is divided into a transverse pipeline and a longitudinal pipeline which are in communication; the tail end of the longitudinal pipeline isprovided with a gas inlet, one end of the transverse pipeline is provided with a kindling gas outlet, and the other end of the transverse pipeline is provided with a main fire gas outlet; the part, between the kindling gas outlet and the longitudinal pipeline, of the transverse pipeline is provided with a kindling ignition valve, and the part, between the main fire gas outlet and the longitudinalpipeline, of the transverse pipeline is connected with a main fire air and gas linkage valve; and the panel is provided with a display screen. By means of the commercial stove, the flow of a gas pipeand an air pipe can be adjusted at the same time, the fixed air-gas matching is kept, sufficient gas combustion is achieved, meanwhile, residual heat energy is recycled and repeatedly utilized, the hearth is heated evenly, and the firepower can be visually checked in time.

Description

technical field [0001] The invention belongs to the field of commercial kitchen utensils, and in particular relates to a commercial stove. Background technique [0002] Commercial stoves are widely used in restaurants, hotels and other occasions. Most of them burn liquefied gas to provide heat. The liquefied gas needs to be mixed with air before it can be fully burned. However, the existing stoves generally have two valves to control the intake and air intake respectively, which cannot realize the ventilation. Linkage, this has caused a series of inconveniences: First, the air valve and air valve are controlled separately, and the mixed combustion of liquefied gas and air is realized through manual adjustment. Only by experience adjustment, it is easy to cause uneven mixing ratio of air and air. Insufficient combustion of liquefied petroleum gas leads to waste of energy and pollution of the environment. Secondly, chefs need to adjust the firepower frequently to meet differen...

AI Technical Summary

Problems solved by technology

[0002] Commercial stoves are widely used in restaurants, hotels and other occasions. Most of them burn liquefied gas to provide heat. The liquefied gas needs to be mixed with air before it can be fully burned. However, the existing stoves generally have two valves to control the intake and air intake respectively, which cannot realize the ventilation. Linkage, this has caused a series of inconveniences: First, the air valve and air valve are controlled separately, and the mixed combustion of liquefied gas and air is realized through manual adjustment. Only by experience adjustment, it is easy to cause uneven mixing ratio of air and air. Insufficient combustion of liquefied petroleum gas leads to waste of energy and pollution of the environment. Secondly, chefs need to adjust the firepower frequently to meet different firepower needs when cooking. Each adjustment needs to adjust the air valve and air valve at the same time, which is time-consuming and laborious.

[0003] On the other hand, when the firepower is increased, the temperature generated by the flame in the furnace can be as high as 800°C, and a considerable part of the heat will be emitted through the furnace wall, or flow out from the flue with the flue gas, and the heat will be wasted in vain. Lost, resulting in a waste of energy; the heat is dissipated into the surrounding environment, which greatly increases the ambient temperature, increases the discomfort of the operator, and is not environmentally friendly.

In addition, the flue is generally arranged on one side of the furnace, and the flue gas is discharged from the flue, so the flue gas is easy to accumulate near the flue, resulting in high temperature near the flue, which makes the bottom of the pot not evenly heated.

[0004] Furthermore, the existing commercial stoves cannot visually check the firepower, and can only judge the firepower by peeping at the flame at the bottom of the pot, which requires experienced operators to control and adjust it well, which is extremely inconvenient

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