What do you know about commercial gas ranges?

At present, domestic Chinese restaurants, canteens used gas cooker, mainly including frying stove, low soup stove, pot stove, steamer, etc., the stove used for the blast burner (stove), its low technical content, safety, thermal efficiency and use of functionality has been unable to meet today's high fuel prices and chefs, catering owners, which is the main problem facing the stove industry at present.

In recent years, by the national "energy saving and emission reduction" policy, the commercial energy-saving stove market, due to the commercial energy-saving stove market has not yet developed a standardized line of R & D strength is uneven, the domestic energy-saving stove market is still in a state of confusion. With the continuous standardization of the industry, energy-saving stove industry must have a reshuffle process. To have excellent professional knowledge and real energy-saving effect, and master the core energy-saving technology in order to stand out, but also may have a place in the market.

Traditional commercial gas cooker awareness:

The commercial gas cooker used in the current market is mainly divided into three series: Guang-style stove, Ning-style stove and Shandong stove. But each series of combustion is still the continuation of the traditional combustion method, that is, "post-mixed combustion" (thermotechnology known as diffusion combustion). After mixed combustion, that is, while burning and oxygen mixing, gas combustion chamber in the stove head is ignited and then open the fan, with the blower to the ignition of the gas to the wind for oxygen. The state of low technology leads to most of the stove burners in use in the structure of the unreasonable, low fuel burnout rate, waste of energy, pollution of the environment. This traditional stove combustion, has continued for many years, the national technical supervision department in 1999 to develop the stove industry standards, its standard thermal efficiency is only 20%, waste up to 80%. What makes the fuel utilization rate is so low, here is a thermal radiation, heat conduction, the phenomenon of empty burning exists.

The advantages and disadvantages of traditional commercial gas stoves are summarized below:

Advantages: high stability - because the gas and air are not mixed before combustion, there will be no impact on both sides of the pressure and other factors. Flame is more stable, the size of the flame can be freely adjusted through the valve in front of the stove. Only the blower and the stove composed of traditional commercial blower combustion stove, simple structure, cheap by the current domestic commercial stove industry is widely used.

Disadvantages: the shallow combustion chamber stove is widely used, its depth is 30mm, the total air inlet hole amount of 130mm or so, the larger air holes up to 4-6mm, gas and oxygen can not be mixed according to the normal combustion ratio, so that the gas can not be fully combusted, the formation of a large number of incomplete combustion of high-carbon gases from the flue exclusion, high-temperature exhaust emissions, low thermal efficiency, gas consumption is high.

1, the bottom of the pot from the stove plane distance of 20mm, the distance is too long, small and medium-sized flame can not reach the bottom of the pot, resulting in waste.

2, into the wind hole is too large, wind pressure and wind speed is too fast, the fuel will be blown to the stove around the flue and flue combustion caused by waste.

3, into the wind is unreasonable, more than a certain load, it is red and yellow flame, the fire is big but powerless, partial fire dispersion is not uniform, black smoke, combustion is not good, sewage aggravation.

4, the depth is too shallow, the fuel in the combustion chamber to stay too short a time, premixing is not sufficient, combustion flame column high temperature area most of the combustion chamber above, coupled with strong winds blowing, resulting in heat is blown to the furnace flue and waste, fuel burnout rate, utilization rate, thermal efficiency is very low.

5、Gas can't reduce pressure and speed.

6, the stove head material using ordinary iron, ordinary technology to make the stove head, the use cycle is short, high maintenance costs;

7, at the same time, due to the traditional stove long open flame (i.e., the use of fire) and the existence of high-temperature heat conduction, heat radiation, resulting in a large amount of gas is wasted.

Energy saving stove energy saving principle analysis:

As mentioned above, the thermal efficiency of traditional commercial gas stoves is only 20%, and the waste reaches 80%. Gas is wasted for three main reasons: insufficient combustion, heat radiation and heat conduction, and empty burning.

1, inadequate combustion: due to the limitations of the traditional commercial gas stove technology structure, can not support the normal full combustion of gas, the formation of a large number of incomplete combustion of high-carbon gases excluded from the flue, resulting in about % of the fuel can not be completely combusted, and is taken away by the high temperature gas.

2, heat radiation and heat conduction: traditional gas stove is relying on the flame through convection heat transfer to the bottom of the pot, but the flame and the bottom of the pot contact is only a moment, a large amount of heat is not utilized to emit into space (heat radiation). Traditional stove hearth structure (refractory bricks, refractory cement) resulting in most of the heat is absorbed by the stove itself (heat conduction), resulting in the temperature of the entire stove are generally 40-50 ℃. Heat radiation and heat conduction will waste about % of the fuel.

3, empty burning: the industry is also known as barren burning. Because of the specificity of the Chinese cuisine cooking process, the chef in the dishes, brush pots when the stove can not turn off the fire (using a long open flame or leave a fire), even if there is no working condition, the stove has been burning, resulting in higher temperatures in the kitchen, resulting in about % of the fuel is wasted.

Commercial stoves to burn well and save, the principle is, improve thermal efficiency, reduce combustion consumption, in other words, by reducing the above three heat loss to achieve the effect.

Commercial energy-saving stove market situation analysis:

Now for the current commercial gas energy-saving stove market conditions including technology and the corresponding products are discussed below:

1, gas combustion is not sufficient (problem) - premixing technology (method) - there is a flame premixed stoves, there is a flame premixed stoves (products).

Overview: gas and oxygen combustion line mixing, the formation of the appropriate proportion of combustible mixture into the combustion chamber combustion; so that the gas is fully combusted, effectively improve the heat flow should be. This energy saving general energy saving effect in about %.

(1) With flame premixed head: gas and air in the mixer below the mixer first, and then output to the head ignition.

(2) No flame premixed stove: represents a direction of the current immature energy-saving stove market, with far-infrared technology, the stove belongs to the indirect combustion, prepare a ceramic plate, after ignition of the gas cooker, the gas cooker will be ceramic plate examined heat, this ceramic plate will be the heat re-transferred to the bottom of the pot.