Principles of energy-saving stoves

Energy-saving stoves based on the principle of no-empty cooking;

Chefs waste a lot of empty-burning during the cooking process. Generally, the waste rate of empty-burning accounts for more than 30% of the entire cooking time. The energy-saving stove without empty burning solves the problem of empty burning waste and achieves the energy-saving effect of "when the pot reaches the fire, the pot goes out when the pot is removed from the fire, avoiding empty burning". There are more than a dozen manufacturers of this kind of stoves in China, but most of them cannot be popularized in the market due to their stability and durability.

Energy-saving stoves using premixed burners:

Hotel stoves generally have red flames. The reason is that the combustion rate is low and a lot of gas or fuel is not fully burned and is lost in vain. Mixing the burner head can achieve full combustion. The fully burned flame is purple, the temperature can reach as high as 1200-1400 degrees, and the absorption rate will naturally increase. If an energy-concentrated furnace that increases absorption, such as a Hengcai furnace, an air-thermal furnace, and an infrared ceramic plate furnace, is added, the energy saving rate will be even higher. At present, not many hotels and catering companies in China use energy-saving stoves, and energy-saving awareness needs to be further popularized.

Anti-air burning

It means to reduce the burning time during non-cooking times, such as dividing dishes, adding ingredients, washing pots, etc. and turning off the fire. Generally, it is difficult to use liquid fuels such as diesel stoves and alcohol-based stoves. Gas stoves are better. The key is to keep the fire well.