Hotel gas stove

The use of public kitchens in gas appliance is consistent with that in commercial induction cooker.

Comparison of cooking function effect and energy consumption

Content summary:

Through the investigation and analysis of the cooking characteristics of Chinese food, it is concluded that gas stoves are better than induction cookers in cooking function and cooking effect. Based on the price of natural gas and electricity used by commercial and public institutions in Beijing, the energy calorific value of 1 yuan is calculated, and then the thermal efficiency of commercial gas cookers and electromagnetic cookers is compared with the fixed 90% thermal efficiency, and it is concluded that the energy consumption of commercial energy-saving gas cookers is better than that of electromagnetic cookers.

About the author:

Cheng Jun, male, born in 1964 15, Han nationality, from Yang Guo, Anhui Province 1, is currently the president of Anhui Chamber of Commerce in Yichang City, a member of the Political Consultative Conference in Xiling District of Yichang City, the chairman of Hubei Zhengsai Energy-saving Cookware Co., Ltd., the vice chairman of the Commercial gas appliance Professional Committee of china civil engineering society Gas Branch, a member of the Urban Gas Professional Committee of China Engineering Construction Standardization Association, and a member of the National Standardization Committee for Combustion Energy Conservation and Purification.

Tel: 13872556823

In some copywriting promoting commercial induction cooker household appliances, we often see the content of energy consumption comparison between induction cookers and gas stoves. Finally, we come to the conclusion that using an induction cooker can save energy by 50% compared with using a gas stove. In the process of dealing with customers, customers often ask which is better to use gas cookers or induction cookers. In practice, gas appliance salespeople often don't have standard answers and can't give customers a reasonable explanation. Here, we will analyze this problem in detail.

1. Which is better, a gas stove or an induction cooker?

We surveyed many chefs about this problem. Almost all chefs who do social catering say that the temperature of the induction cooker is not easy to master, and the fried dishes are not delicious and have no pot gas.

What is pot gas? What is the scientific basis of boiler gas?

The generation of pot gas is a chemical reaction. The moisture of oil, sauce and food evaporates through the high temperature of the iron pot, and in a semi-circular arc environment, it forms an airflow through air pressure, which is absorbed by the food during frying. The thicker the pot, the greater the heat, the deeper the radian, the greater and faster the airflow generated, and the more fragrant the pot gas. At the high temperature above 200℃, the water on the food surface boils and evaporates, the oil oxidizes, Maillard reaction and coking reaction occur, leaving a faint burnt taste and fragrance on the food surface. Maillard reaction is a non-enzymatic browning phenomenon. Simply put, it is a series of complex reactions of some elements in food during heating. These reactions make the meat look more attractive, and the starchy food produces a burnt taste, but in fact, the food does not necessarily enlarge.

In the process of cooking, many cuisines pay attention to quick frying. In the back kitchen, we can often see the chef constantly pulling the pot when using the gas-fired Chinese food stove, just to let the cooked ingredients and seasonings pass through the bottom of the pot and be heated to a relatively high temperature, so that the dishes have pot flavor, thus cooking dishes with all colors and flavors.

The heating mode of induction cooker is to drive inductance coil to generate alternating magnetic field through electronic circuit board. When the bottom of the iron-containing cooker is placed on the coil, the cooker cuts the alternating magnetic field lines and generates alternating current (i.e. eddy current) at the metal part of the bottom of the cooker. The eddy current makes the iron molecules in the pot move irregularly at high speed, and the molecules collide with each other to generate heat energy, so the heat source for heating the induction coil comes from the bottom of the pot, not the induction cooker itself. As soon as the pot leaves the induction coil iron pan, it can't generate heat, so it's not easy for the chef to master the heat in the cooking process, and the chef doesn't feel when processing the dishes that need to be fried quickly. The dishes have no pot flavor and poor taste.

The induction cooker has the advantages of fast heating, high thermal efficiency (thermal efficiency can reach more than 90%), no open flame, no smoke, no harmful gas, no thermal radiation to the surrounding environment, small size, good safety and beautiful appearance. It is suitable for some high-grade commercial areas where naked fire or pipeline natural gas is not allowed to reach, and can also be used as a substitute for gas cookers for cooking food such as frying, boiling and steaming.

Two, about the use of gas stoves and the use of induction cookers who save the problem.

First of all, let's understand the calorific value of various fuels used as kitchen stoves in hotels: the calorific value of electricity is 860 kcal, that of one cubic meter of natural gas is about 8500 kcal, and that of one kilogram of liquefied petroleum gas is about 10500 kcal. When purchasing these fuels, the relevant state departments implement different price systems for commercial and civil use and public institutions. Taking Beijing as an example, this paper makes a scientific comparison of the energy consumption of three common cookers, namely, social catering and public institution canteens.

Here, we make a scientific and simple comparison between two different users of Beijing social catering and public canteen. They buy different energy sources and different cookers.

First of all, compare social catering:

In 20 19, the price of commercial natural gas in the sixth district of Beijing was 3.22 yuan /m3. According to the calorific value of 8500 kcal per cubic meter of natural gas, 65438 yuan +0 yuan money can buy the calorific value of 8500/3.22 = 2640 kcal. On this basis, according to the thermal efficiency calculation of different gas stoves, the actual use can get 1 yuan. Using the same calculation method, in 20 18 years, the price of commercial electricity in Beijing will be USD/kwh 1 yuan. According to the calorific value of 860 kcal per kilowatt-hour, RMB 1 dollar can buy the calorific value of 860/ 1=860 kcal.

Based on the thermal efficiency of 43.4% in the inspection report of Chinese food gas stove with a single burner heat load of 35KW, the actual natural gas calorific value of 65,438 yuan +0 yuan money is 2640*43.4%= 1 145 kcal. Based on the 90% thermal efficiency of a single heat load 15KW induction cooker in the market, the actual thermal value of 65,438 yuan +0 yuan electricity is 860*90%=774 kcal. Through the formula calculation (1145-774)1145 *100% = 32.4%, it is concluded that the energy-saving Chinese cooking stoves using natural gas are 32.4% more energy-saving than induction cookers in social catering hotel enterprises in Beijing.

According to the thermal efficiency of 65% in the inspection report of China cauldron with burner thermal load of 28KW, the actual natural gas calorific value of 65,438 yuan +0 yuan money is 2640*65%= 17 16 kcal. Based on 90% thermal efficiency of a single electromagnetic cauldron with a heat load of 25KW in the market, the actual thermal value of 65,438 yuan +0 yuan money is 860*90%=774 calories. Through the formula calculation (1716-774)1716 *100% = 54.9%, it is concluded that the energy consumption of gas-fired energy-saving cauldrons using natural gas is 54% less than that using electromagnetic cauldrons in Beijing social catering hotel enterprises.

According to the Who inspection report, the actual natural gas calorific value 1 yuan is 2640 * 9 1% = 2402 kcal for Zhengfeng brand gas turbine with thermal efficiency of 91%and burner thermal load of 35KW. Based on the 90% thermal efficiency of the electromagnetic steamer with a heat load of 25KW in the market, the actual thermal value of 65,438 yuan +0 yuan electricity is 860*90%=774 kcal. Through the formula calculation of (2402-774)/2402 *100% = 67.8%, it is concluded that in Beijing's social catering hotel enterprises, the gas steamer using natural gas saves 67.8% more energy than the induction cooker.

Secondly, compare the canteens of public institutions:

From 2065438 to 2009, the price of natural gas for non-resident families (i.e. public institutions) in the sixth district of Beijing was 2.65 yuan /m3. According to the calorific value of 8,500 kcal per cubic meter of natural gas, 65,438 yuan +0 yuan money can buy the calorific value of 8,500/2.65 = 3,207 kcal, which is calculated according to the thermal efficiency of different gas stoves. According to the same calculation method, in 20 18, the electricity price of public institutions in Beijing is 0.5 yuan RMB per kwh. According to the calorific value of 860 calories per kilowatt hour, RMB 1 yuan can buy 860/0.5= 1720 calories.

Based on the thermal efficiency of 43.4% in the inspection report of Chinese food gas stove with a single burner heat load of 35KW, the actual natural gas calorific value is 65,438 yuan +0 yuan dollars, which is 3,207 * 43.4% =1392 kcal. Based on the 90% thermal efficiency of induction cookers with single heat load 15KW in the market, the actual thermal value of 65,438 yuan +0 yuan electricity consumption is 1720*90%= 1548 kcal. Through the formula calculation (1548-1392)/1548 *100% =10%, it is concluded that the energy consumption of electromagnetic Chinese food stoves in Beijing public canteens is 65438+ higher than that of gas-fired Chinese food stoves using natural gas.

According to the thermal efficiency of 65% in the inspection report of China cauldron with burner thermal load of 28KW, the actual natural gas calorific value of 65438 yuan +0 yuan money is 3207*65%=2084 kcal. Calculated by 90% thermal efficiency of a single electromagnetic cauldron with a heat load of 25KW in the market, the actual thermal value of 65,438 yuan +0 yuan money is 1720*90%= 1548 kcal. Through the formula calculation (2084-1548)/2084 *100% = 25.7%, it is concluded that the energy consumption of Beijing gas energy-saving cauldron is 25.7% less than that of electromagnetic cauldron.

Based on the thermal efficiency of 9 1% in the test report of the 35KW thermal load of the burner of the Who and Zhengfeng brand gas steamer, the actual natural gas calorific value 1 RMB rbb is 3207*9 1%=29 18 kcal. Calculated by 90% thermal efficiency of electromagnetic steamer with heat load of 25KW in the market, the actual thermal value of 65,438 yuan +0 yuan money is 1720*90%= 1548 kcal. Through the formula calculation (2918-1548)/2918 *100% = 46.9%, it is concluded that in Beijing's enterprise canteens, the use of natural gas steam box is 46.9% more energy-saving than the use of electromagnetic steam box.