Heating device for food processing

Abstract

The invention relates to the technical field of food processing equipment, in particular to a heating device for food processing. At present, food cooking equipment generally has the problems of low heat efficiency and the like. According to the technical scheme, the device comprises a main water tank, a preheating water tank, a water supplementing pipe and at least one smoke exhaust pipe, whereinthe preheating water tank and the smoke exhaust pipe are designed in a split mode; the lower end of the smoke exhaust pipe penetrates the side wall of the main water tank and is communicated with a combustion part at the bottom of the main water tank; the preheating water tank is assembled with a smoke exhaust pipe outside the main water tank in a sleeving manner and is fixedly connected with theside part of the main water tank to form a barrel-shaped water jacket surrounding the smoke exhaust pipe; and the preheating water tank is communicated with the main water tank through the water supplementing pipe. The main water tank can be used for cooking food and can also be used as a steam generator to be matched with a steam box for use. Water supplementation has no influence on the cookingeffect in the processing process of the device, the utilization rate of heat energy is greatly increased, accumulated scale is conveniently removed, and the device is suitable for large-scale and continuous operation of food processing enterprises or restaurants and the like.

Description

technical field [0001] The invention relates to the technical field of food processing equipment, in particular to a heating device for food processing. Background technique [0002] At present, most common food cooking equipment heats water through a fire-tube gas appliance or an electric heater that runs through the container. The heating equipment with this structure generally has problems such as large heat loss, especially after a period of use. The thermal efficiency drops seriously. The specific performance for: [0003] The fire tube of the gas appliance or the electric heating rod of the electric heater, and the water storage container will accumulate a large amount of scale, resulting in serious heat loss, greatly reduced thermal efficiency, and significantly increased heating time; for example, the heat exchange capacity of the fire tube of the gas appliance is affected by the scale on the tube wall. The impact is reduced, a large amount of high-temperature flue ...

AI Technical Summary

Problems solved by technology

[0002] At present, most common food cooking equipment heats water through a fire-tube gas appliance or an electric heater that runs through the container. The heating equipment with this structure generally has problems such as large heat loss, especially after a period of use. The thermal efficiency drops seriously. The specific performance for:

[0003] The fire tube of the gas appliance or the electric heating rod of the electric heater, and the water storage container will accumulate a large amount of scale, resulting in serious heat loss, greatly reduced thermal efficiency, and significantly increased heating time; for example, the heat exchange capacity of the fire tube of the gas appliance is affected by the scale on the tube wall. The impact is reduced, a large amount of high-temperature flue gas is directly discharged through the fire tube, and the heat loss is serious. The scale on the surface of the electric heating rod of the electric heater not only makes it difficult to spread the heat outward (commonly known as dry burning), but also causes damage to the electric heating rod. This phenomenon is particularly serious in regions

In order to increase the heat dissipation area, the heating element (fire tube or electric heating rod, etc.) is often designed in a serpentine shape. Due to the special shape of the heating element and its fixed connection with the container, it is extremely difficult to remove the scale after it accumulates. The scale not only seriously affects the heat transfer efficiency, but also Accelerated equipment aging and shortened product life

[0004] In addition, another often overlooked factor affecting thermal efficiency is: when the water level in the container is lower than the standard water level, it is necessary to perform a water replenishment operation (many devices have an automatic water replenishment function), and the water temperature of the replenishment water is far below the boiling point, resulting in a steaming state Instant change, forced to stop food processing, wait for water temperature to rise, not only waste heat energy, but also affect work efficiency and cooking effect

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