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My
idea, shown herewith, is the presentation of a patent for an
extension of the common concept of kitchen.
A technician, seeing it, would probably
define it as a catalytic
combustion system of cogeneration with thermal conduction at the
lowest impedance and practically free of any combustion gas release
in the cooking environment.
Moreover it has features that increase
the comfort and a high degree of efficiency.
A non-technician may take a look at this
kitchen and compare it with
the normal, commercial ones with free fires.
The cooking flame has a temperature range
between 1,800 and 2,200
°K
while water boils between 353 and 370 °K.
Thermodynamics laws tells us that the difference in temperature is all wasted energy.
The
same can be said for the flame and the heat that is produced that is
outside the perimeter of the pan or casserole: such heat may scald a
finger put at a remarkable distance (i.e. 10”) over the
pan.
In
this new kitchen, the heat produced is due to a catalytic combustion
and this features reminds the antique heating stove of our grannies
whose heating panel is incandescent but there is no free flame.
This
generator works at much lower temperatures: the hot plate for water
will be around 390 °K (approx. 120 °C) while the frying
one
will be hardly over 470 °K (200 °C).
The
thermal contact is not through an ultra hot ionized gas such as the
free flame but thanks to a soft membrane suitable of conducing heat
in an excellent way.
The
combustion is restricted to the lower face of the membrane thus the
combustion gases can be discharged through a simple exhaust duct,
but, being still hot, they can exchange their heat with some device
internal to the kitchen and so heat up sanitary water or domestic
heating/conditioning.
If the combustion occurs within a fuel cell the
same cooking or heating can produce electric energy.
Temperature
will be easily controlled and a small computer may optimize the
combustion and further reduce the energetic waste or control the
cooking: an example is to control the boiling and, in that moment,
reduce the emission if you have to cook pasta or turn it off and ring
the buzzer if you are heating up milk, without spilling it.
The
heat generated inside the kitchen can also be used to heat up the
cell of an air-conditioning and with it heat up or cool down your
home or the sanitary water in a small recipient located inside the
stoving area.
Obviously
nothing can refrain from producing such a system without the cooking
stove: it would be perfectly suitable to be used in small firms.
Though
the system has high production costs, its low exercise and
maintenance costs will allow to amortize within 3 years.
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