中餐燃气炒菜灶热效率的提高

摘要

现有中餐燃气炒菜灶绝大多数是采用大气式或鼓风式燃烧，其热效率较低，一般仅为20%左右，能源浪费严重。单纯从灶具的结构方面改进，很难取得突破性进展。采用以辐射传热为主的燃烧方式，是提高中餐燃气炒菜灶热效率的有效途径。%Most of Chinese cooking gas appliances in existence adoptpartially-aerated combustion or blast combustion. Its thermal efficiency is low, only about 20% commonly, wasting energy seriously. It is very difficult to improve it only from the structure of appliances. Adopting the combustion method mainly with radiation heat transfer is the effective avenue of increasing the thermal efficiency of Chinese cooking gas appliance.