Uniform-temperature pot body and manufacturing method thereof

Abstract

The invention discloses a uniform-temperature pot body which comprises a vapor chamber, a heat transfer working medium and a safety valve, wherein the vapor chamber comprises an outer wall and an inner wall; the outer wall is connected with the inner wall through a sealing connection area to form a heat tube type sealed cavity; the heat transfer working medium is accommodated in the sealed cavity; the safety valve is mounted at one end of an opening of the sealed cavity; a liquid filling opening is formed in the outer wall and in one side of the safety valve; the vapor chamber can be machined into pot bodies with different shapes; and when the pot body is used, the bottom of the pot body is heated, and heat is conducted through the heat transfer medium inside the pot body to enable the whole pot body to be quickly heated to reach the same temperature. A manufacturing method of the pot body is convenient, the pot body is simple and multiple in structure, and is suitable for various heating manners such as liquefied gas heating, electric heating and electromagnetic heating, the heating process is easy to control, safe and reliable, the purpose that food in the pot is heated at a uniform temperature is achieved, the cooking time is shortened effectively, color and nutrition of the food are remained, the mouthfeel of the food is increased, and besides, food starch pasting is facilitated, and the generation of harmful lampblack is reduced.

Description

technical field [0001] The invention relates to the technical field of heating kitchen utensils, in particular to a uniform temperature pot body and a manufacturing method thereof. Background technique [0002] At present, traditional heating kitchen utensils such as frying pans for gas stoves, rice cookers, electric rice cookers, and pressure cookers generally use natural gas, electricity, or electromagnetic methods to heat the bottom of the pot, so that the bottom of the pot and the food close to the bottom of the pot are heated first, and then the heat is released. Conducted upward layer by layer to the upper pot wall and food. The oil in the frying pan will heat up rapidly, and as a result, the food will be heated asynchronously and unevenly in the pan, and the food at the bottom of the pan will be burnt and the food at the top will be caught raw, which will affect the starch gelatinization process inside the food and seriously affect the overall color of the food. , ta...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a uniform temperature pot body, which solves the problem that the bottom of the wok, rice cooker and pressure cooker used for cooking in the prior art is heated quickly, and the top is heated slowly, and the food is unevenly heated during cooking, and it is easy to burn and burn, which seriously affects the food. color, taste and nutrition

Images