RU2421120C2 - Electric pan, where boiling water and water with fat does not leak over its edges, environmentally safe and safe for human being - Google Patents

Abstract

FIELD: personal use articles.

SUBSTANCE: electric pan relates to the field of power engineering, for its use in everyday life, in public canteens and restaurants. The electric pan comprises a tubular electric heater, a power switch, a booster lighting and a pan. The electric pan is equipped with external shells of cylindrical or square shape, a heat-insulating material is installed in the cavity of each shell at its bottom and sides.

EFFECT: invention ensures safe operation of an electric pan for a human being and environment.

12 dwg

Description

An electric pan refers to the field of energy for use in everyday life, in public canteens and restaurants.

Known electric heating devices made on the basis of tubular electric heating elements; electrode electric heaters or electric heaters with open fuel elements; induction heating plants; transformer-type electric heaters that contain a step-down transformer, primary and secondary windings and an open wire of high resistance (see VN Kuzmin. Transformer-type electric heaters. - Vladivostok: Dalnauka, 2001. - 144 p.).

Known gas stoves, which are made on the basis of burners and natural gas supplied from a common network through pipelines to production facilities and residential buildings.

The closest analogue is an electric stove, which is made on the basis of tubular heating elements, for example, Dream-4M, corresponding to class 1 electrical appliances of the usual type EPT 2-2,0 / 220, GOST 14919-83, designed for cooking, which contains tubular electric heaters , power switches and light-signal illumination (see Operating Instructions for electric stove PE4M 00.000 РЭ of Zlatoust machine-building plant, 456208, Zlatoust, Chelyabinsk region, Parkovy proezd, 1).

The disadvantages of known electric stoves and gas stoves are:

- when 1 kg of natural gas is burned, 1.5 kg of oxygen contained in the air is burned (similarly, when 1 kg of gasoline is burned in the internal combustion engine, 1.5 kg of oxygen is burned), and if we take into account that about 1.0 burns on the planet Earth billion tons per year of only natural gas, then oxygen burns about 1.5 billion tons per year (when natural gas and oxygen are burned, water is formed, it does not affect nature, but when oxygen is completely burned out in the air, all living things on Earth die);

- in direct contact of the air with a red-hot tubular heater or an open wire of high resistance, a large amount of oxygen burns up (it is difficult to take into account how many billions of people on the Earth use electric stoves and gas stoves and how much oxygen burns);

- when boiling water and cooking products in a pan, it, along with fat, flows out through its edges, which leads to contamination and burning to the bottom, surface of the pan and the outer shell of the electric pan. It is difficult to clean a burnt pan and the surface of the shell of an electric pan even when using special chemical powders that pollute water and the surrounding nature.

The technical result is the creation of an electric pan, environmentally friendly and safe for people and the environment.

An electric pan contains a tubular electric heater, a power switch, a light-signal illumination and a pan and is characterized in that it is provided with outer shells of a cylindrical or square shape, heat-insulating material is located in the cavity of each shell on its bottom and sides, a layer of 5-100 mm glass wool and a layer of 10- 200 mm expanded clay granules, or the cavity of each shell is filled with expanded clay granules, on the expanded clay granules, from the bottom of each outer shell, are installed at an angle of 120 °, or tubular electric heaters , each of which is connected to a power switch with light-signal illumination and a cable for supplying electric current, which are located in the cavities of the boxes fixed on the outside of each outer shell, a pan with a double bottom with a diameter of 100-400 mm is installed on one tubular electric heater, and on two or three installed at an angle of 120 °, or four tubular electric heaters - a pan with a double bottom with a diameter of 400-900 mm, the lower bottom of each pan is located relative to each upper one at a distance of 0.5-50 mm, each pan is wrapped with a layer of 5-50 mm glass wool and steel wire or steel tape, on the upper side of each outer shell there is a layer of 5-50 mm glass wool, covered with a lid, to prevent the boiling water or water with fat from flowing out through the edges of each pan, in the cavity of each the pan is mounted on the plates welded to it; each cover is located relative to its lower edge to the upper edge of each pan at a distance of 30-100 mm, to collect boiled water and water with fat from the upper side of each pan There is a tray around the circumference and a tray is fixed to it for draining liquid into a container that is installed on the table, or a channel is made in the wall of the pan and a pipe or tray for draining boiled water and water with fat into a container that is mounted on it is fixed a table, or outer shells of a cylindrical or square shape, in the cavity of each shell on its bottom and sides there is a heat-insulating material, a layer of 5-100 mm glass wool and a layer of 10-200 mm expanded clay granules, or the cavity of each shell is filled with granules claydite, on expanded clay granules, from the bottom of each outer shell, tubular electric heaters are installed at an angle of 120 °, each of which is connected to a power switch, light-signal backlight and cable for supplying electric current, which are located in the cavities of the boxes fixed on the outside of each outer shell, on one tubular electric heater a pan with a diameter of 100-400 mm is installed, and on two, or three installed at an angle of 120 °, or four tubular electric heaters - a pan with a diameter trom 400-900 mm, each pan is installed in the cavity of each cylinder, wrapped with a layer of 5-50 mm glass wool and steel wire or steel tape, with the possibility of moving it relative to each cylinder up and down and relative to tubular electric heaters, forming a gap of up to 50 mm between the lower bottom of each pan and the upper surface of electric heaters, the screws installed on the handles of each pan, with the supports of the lower planes of the screws on the cover of each outer shell, on the upper side of each outwardly a layer of 5-50 mm glass wool with a closed lid is located to prevent boiling water or water with fat from flowing out through the edges of each pan, a lid is installed in the cavity of each pan on the plates welded to it, each lid is located relative to its lower edge to the upper edge of each pan at a distance of 30-100 mm, to collect boiled water and water with fat from the top of each pan, a tray is made around the circumference and a tray is fixed to it to drain the liquid into a container that is installed on the table, or a pan of the pan is made a channel and a pipe or tray is fixed on its outside for draining boiled water and water with fat into a container that is installed on the table, or with external shells of a cylindrical or square shape, a heat-insulating material is located in the cavity of each shell on its bottom and sides , a layer of 5-100 mm glass wool and a layer of 10-200 mm expanded clay granules, or the cavity of each shell is filled with expanded clay granules, on the expanded clay granules, from the bottom of each outer shell, a tubular electron is installed at an angle of 120 ° heaters, each of which is connected to a power switch, light-signal backlight and cable for supplying electric current, which are located in the cavities of the boxes fixed on the outside of each outer shell, a pan with a diameter of 100-400 mm is installed on one tubular electric heater, or on two, or three installed at an angle of 120 °, or four tubular electric heaters - a pan with a diameter of 400-900 mm, each pan is wrapped with a layer of 5-50 mm glass wool and a steel wire or steel tape, in the cavity of each decree the pan has a pan with the ability to move it up and down relative to each pan and its bottom, forming a gap of up to 50 mm between the bottom of each pan mounted on tubular electric heaters and the bottom of each movable pan, screws installed on the handles of each pan, with the supports of the lower planes of the screws on the lid of each outer shell to prevent the flow of boiling water or water with fat through the edges of each pan, a lid is installed in the expanded cavity of each pan, on clear of its narrowed cavity, each lid is located relative to its lower edge to the upper edge of each pan at a distance of 30-100 mm, to collect boiled water and water with fat from the upper side of each pan a tray is made around the circumference and a tray for draining the liquid is fixed to it a channel is made in the container that is installed on the table or in the wall of the pan and a pipe or tray is fixed on its outside for draining boiled water and water with fat into the container that is installed on the table.

The electric pan according to the first alternative embodiment is shown in FIGS. 1, 2. FIG. 7 shows an electrical diagram of connections to a tubular heater with light-signal illumination. On Fig-12 shows the options for performing pots.

The electric pan is provided with outer shells 1 of a cylindrical or square shape, in the cavity of each shell on its bottom and sides there is a heat-insulating material, a layer of 5-100 mm glass wool 2 and a layer of 10-200 mm granules of expanded clay 3, or the cavity of each shell is filled with expanded clay granules, expanded clay granules, from the bottom of each outer shell, are installed 1, or 2, or 3 at an angle of 120 °, or 4 tubular electric heaters 4, 5, 6, 7, 8 (see Fig. 1, Fig. 2 and Fig. 7 ), each of which is connected to a power switch 9, a light-signal backlight oh 10 and cable 11 for supplying electric current, which are located in the cavities of the boxes 12, 13, 14, 15, 16, mounted on the outer side of each outer shell 1, a pan 17 (see figure 1) with a double bottom 18, 19 with a diameter of 100-400 mm, and on two, or three installed at an angle of 120 °, or four tubular electric heaters - pan 20 (see figure 2) with a double bottom with a diameter of 400-900 mm, the bottom bottom of each pan 18 located relative to each top 19 at a distance of 0.5-50 mm, each pan 17, 20 is wrapped with a layer of 5-5 0 mm glass wool 21 and steel wire 22 or steel tape, on the upper side of each outer shell 1 there is a layer of 5-50 mm glass wool, closed with a lid 23, to prevent boiling water or water with fat from flowing out through the edges of each pan, in the cavity of each pan 17 , 20 on the plates 24, 25 welded to it, a lid 26 is installed (the lid is not shown in Fig. 2), each lid is located relative to its lower edge to the upper edge of each pan 17, 20 at a distance of 30-100 mm, to collect boiled water and water with fat on the top of each tryuli 27, 28, 29, 30 (see FIG. Fig. 8, Fig. 9, Fig. 10 and Fig. 11) a tray 31, 32, 33, 34 is made around the circumference and a tray 35, 36, 37, 38 is fixed to it for draining the liquid into a container that is mounted on the table or a channel 40 is made in the wall of the pan 39 and a pipe 41 or a tray for draining boiled water and water with fat into a container that is mounted on the table is fixed on its outside.

Electric pan works as follows.

The power cable with a plug (see Fig.1, 2 and Fig.7) is included in the outlet. From the electric network, a current with a variable frequency of 50 Hz and a voltage of 220 V passes through the terminal blocks to each separate five-position power switch 9, to each tubular electric heater 4, and to each light-signal illumination 10 of switching on the specified electric heater. The power of each tubular electric heater is P = 500 watts.

Electric current passing through high-resistance wires passes into thermal energy, while heating each tubular electric heater 4, 5, 6, 7, 8, lower 18 and upper 19 bottom of each pan 17, 20, water and cooking products until they are ready .

By changing the resistance of the wires of each power switch, you can change the thermal energy of each tubular electric heater and the temperature of the heating of the liquid and cooking products in the pan.

In this design of electric pans, each tubular electric heater, heated red-hot, is located in a closed volume, therefore its thermal energy is used for cooking completely, it does not come into contact with the air, and therefore, oxygen is saved in the atmosphere and people's lives.

The developed designs of pans (see Fig. 1, Fig. 2 and Figs. 8-12) prevent the boiling of water or water with fat from the pan, and pour the boiled-off liquid from the pan into trays installed on the table, and save the pan and the outer shell is completely clean.

The electric pan according to the second alternative embodiment is shown in Figs. 3 and 4. Fig. 7 shows an electrical diagram of connections to a tubular heater with light-signal illumination. On Fig-12 shows the options for performing pots.

The electric pan is provided with outer shells 1 of a cylindrical or square shape, in the cavity of each shell on its bottom and sides there is a heat-insulating material, a layer of 5-100 mm glass wool 2 and a layer of 10-200 mm granules of expanded clay 3, or the cavity of each shell is filled with expanded clay granules, expanded clay granules, from the bottom of each outer shell, are installed 1, or 2, or 3 at an angle of 120 °, or 4 tubular electric heaters 4, 5, 6, 7, 8 (see Fig. 3, Fig. 4 and Fig. 7 ), each of which is connected to a power switch 9, a light-signal backlight oh 10 and cable 11 for supplying electric current, which are located in the cavities of the boxes 12, 13, 14, 15, 16, mounted on the outside of each outer shell 1, a pan 17 (see Fig. 3) with a diameter of 100 is installed on one tubular electric heater -400 mm, and on two, or three installed at an angle of 120 °, or four tubular electric heaters - pan 18 (see figure 4) with a diameter of 400-900 mm, each pan is installed in the cavity of each cylinder 19, 20, wound with a layer of 5 -50 mm glass wool and steel wire or steel tape, with the ability to move e e relative to each cylinder up and down and relative to tubular electric heaters 4, 5, 6, 7, 8, forming a gap of up to 50 mm between the lower bottom of each pan 17, 18 and the upper surface of electric heaters 4, 5, 6, 7, 8 , screws 21 installed on the handles 22 of each pan 17, 18, with supports by the lower planes of the screws on the cover 23 of each outer shell 1, on the upper side of each outer shell 1 is a layer of 5-50 mm glass wool, closed by a lid 23, to prevent boiling water or water with fat over the edges of each cas tricks, in the cavity of each pan 17, 18 on the plates 24, 25 welded to it, a lid 26 is installed (the lid is not shown in Fig. 4), each lid is located relative to its lower edge to the upper edge of each pan 17, 18 at a distance of 30-100 mm, to collect boiled water and water with fat from the top of each pan 27, 28, 29, 30 (see Fig. 8, Fig. 9, Fig. 10 and Fig. 11) a tray 31, 32, 33, 34 is made around the circumference and a tray 35, 36, 37, 38 is fixed to it for draining the liquid into a container that is mounted on the table or a channel 40 is made in the wall of the pan 39 and a pipe 41 or a tray for draining boiled water and water with fat into a container that is mounted on the table is fixed on its outside.

Electric pan works as follows.

The power cable with a plug (see Fig. 3, 4 and Fig. 7) is plugged into an outlet. From the electric network, a current with a variable frequency of 50 Hz and a voltage of 220 V passes through the terminal blocks to each separate five-position power switch 9, to each tubular electric heater 4, and to each light-signal illumination 10 of switching on the specified electric heater. The power of each tubular electric heater is P = 500 watts.

Electric current passing through high-resistance wires passes into thermal energy, while heating each tubular electric heater 4, 5, 6, 7, 8 and the bottom of each pan 17, 18, water and cooking products until they are ready.

By changing the resistance of the wires of each power switch, you can change the thermal energy of each tubular electric heater and the temperature of heating the liquid and cooking products in the pan, as well as by changing the gap between the bottom of each pan and the upper surface of the electric heaters.

In this design of electric pans, each tubular electric heater, heated red-hot, is located in a closed volume, therefore its thermal energy is used for cooking completely, it does not come into contact with the air, and therefore, oxygen is saved in the atmosphere and people's lives.

The developed designs of pans (see Fig. 3, Fig. 4 and Figs. 8-12) prevent the boiling of water or water with fat from the pan, and pour the boiled-off liquid from the pan into trays installed on the table, and save the pan and the outer shell is completely clean.

The electric pan according to the third alternative embodiment is shown in FIGS. 5, 6. FIG. 7 shows an electrical diagram of connections to a tubular heater with light-signal illumination. On Fig-12 shows the options for performing pots.

The electric pan is provided with outer shells 1 of a cylindrical or square shape, in the cavity of each shell on its bottom and sides there is a heat-insulating material, a layer of 5-100 mm glass wool 2 and a layer of 10-200 mm granules of expanded clay 3, or the cavity of each shell is filled with expanded clay granules, expanded clay granules, from the bottom of each outer shell, are installed 1, or 2, or 3 at an angle of 120 °, or 4 tubular electric heaters 4, 5, 6, 7, 8 (see Fig. 5, Fig. 6 and Fig. 7 ), each of which is connected to a power switch 9, a light-signal backlight oh 10 and cable 11 for supplying electric current, which are located in the cavities of the boxes 12, 13, 14, 15, 16, mounted on the outside of each outer shell 1, a pan 17 (see figure 5) with a diameter of 100 is installed on one tubular electric heater -400 mm, and on two, or three installed at an angle of 120 °, or four tubular electric heaters - pan 18 (see Fig.6) with a diameter of 400-900 mm, each pan 17, 18 is wrapped with a layer of 5-50 mm glass wool 19 and steel wire 20 or steel tape, a pan 21, 22 with the possibility of by moving it up and down relative to each pan 17, 18 and its bottom, forming a gap of up to 50 mm between the bottom of each pan 17, 18, mounted on tubular electric heaters 4, 5, 6, 7, 8, and the bottom of each movable the pan, with screws 23 installed on the handles 24 of each pan 21, 22 with the lower planes of the screws resting on the cover 25 of each outer shell 1, to prevent the flow of boiling water or water with fat over the edges of each pan into the expanded cavity of each pan 21, 22, a cover is installed 26 (in FIG. 6, the lid is not rendered) on the belt of its narrowed cavity, each cover 26 is located relative to its lower edge to the upper edge of each pan 21, 22 at a distance of 30-100 mm, to collect boiled water and water with fat from the upper side of each pan 27, 28, 29, 30 (see Fig. 8, Fig. 9, Fig. 10 and Fig. 11) a tray 31, 32, 33, 34 is made around the circumference and a tray 35, 36, 37, 38 is fixed to it for draining the liquid into a container that is mounted on the table or a channel 40 is made in the wall of the pan 39 and a pipe 41 or a tray for draining boiled water and water with fat into a container that is mounted on the table is fixed on its outside.

Electric pan works as follows.

The power cable with a plug (see Fig. 5, 6, Fig. 7) is plugged into an outlet. From the electric network, a current with a variable frequency of 50 Hz and a voltage of 220 V passes through the terminal blocks to each separate five-position power switch 9, to each tubular electric heater 4, and to each light-signal illumination 10 of switching on the specified electric heater. The power of each tubular electric heater is P = 500 watts.

Electric current passing through high-resistance wires passes into thermal energy, while heating each tubular electric heater 4, 5, 6, 7, 8, the bottom of each pan 17, 18 and the bottom of each pan 21, 22, water and cooking products to full their readiness.

By changing the resistance of the wires of each power switch, you can change the thermal energy of each tubular electric heater and the temperature of the liquid and cooking products in the pan, as well as by changing the gap between the bottom of the lower pan and the bottom of the upper pan.

In this design of electric pans, each tubular electric heater, heated red-hot, is located in a closed volume, therefore its thermal energy is used for cooking completely, it does not come into contact with the air, and therefore, oxygen is saved in the atmosphere and people's lives.

The developed designs of pans (see Fig. 5, Fig. 6 and Figs. 8-12) prevent the boiling of water or water with fat from the pan, and pour the boiled-off liquid from the pan into trays installed on the table, and save the pan and the outer shell is completely clean.

Claims (1)

An electric pan containing a tubular electric heater, a power switch, a light-signal light and a pan, characterized in that it is provided with outer shells of a cylindrical or square shape, heat-insulating material is located in the cavity of each shell on its bottom and sides, a layer of 5-100 mm glass wool and a layer of 10 -200 mm expanded clay granules or the cavity of each shell is filled with expanded clay granules, on the expanded clay granules from the bottom of each outer shell three tubular electric heaters are installed at an angle of 120 ° la, each of which is connected to a power switch by light-signal illumination and a cable for supplying electric current, which are located in the cavities of the boxes fixed on the outside of each outer shell;
a pot with a double bottom with a diameter of 100-400 mm is installed on one tubular electric heater, and a pan with a double bottom with a diameter of 400-900 mm is installed on two or three installed at an angle of 120 ° or four tubular electric heaters;
the lower bottom of each pan is located relative to each upper one at a distance of 0.5-50 mm, each pan is wrapped with a layer of 5-50 mm glass wool and steel wire or steel tape, on the upper side of each outer shell there is a layer of 5-50 mm glass wool, covered with a lid, to prevent leakage of boiling water or water with fat through the edges of each pan, a lid is installed in the cavity of each pan on the plates welded to it, each lid is located relative to its lower edge to the upper edge of each pan at a distance uu 30-100 mm;
to collect boiled water and water with fat from the upper side of each pan, a tray is made around the circumference of the circle and a tray is fixed to it to drain the liquid into a container that is installed on the table;
or a channel is made in the wall of the pan and a pipe or tray is fixed on its outside for draining boiled water and water with fat into a container that is installed on the table;
or each pan is installed in the cavity of each cylinder, wrapped with a layer of 5-50 mm glass wool and steel wire or steel tape with the ability to move it relative to each cylinder up and down and relative to the tubular electric heaters, forming a gap of up to 50 mm between the bottom bottom of each pan and the top surface of electric heaters;
screws installed on the handles of each pan, with the supports of the lower planes of the screws on the cover of each outer shell, on the upper side of each outer shell is a layer of 5-50 mm glass wool, closed with a lid;
to prevent leakage of boiling water or water with fat through the edges of each pan, a lid is installed in the cavity of each pan on the plates welded to it;
or a pan is installed in the cavity of each indicated pan with the possibility of moving it up and down relative to each pan and its bottom, forming a gap of up to 50 mm, between the bottom of each pan mounted on tubular electric heaters and the bottom of each movable pan;
screws installed on the handles of each pan, with the supports of the lower planes of the screws on the cover of each outer shell to prevent the flow of boiling water or water with fat through the edges of each pan into the expanded cavity of each pan, a cover is placed on the belt of its narrowed cavity.

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