Efficient and smokeless wok realizing uniform heating

Abstract

An efficient and smokeless wok realizing uniform heating comprises iron or a ferrous alloy, a material having heat-conducting property better than the iron or the ferrous alloy, fins and the like, wherein the extending fins are arranged at the bottom of the outer wall of the wok made of the iron or the ferrous alloy, and the outer wall of the wok and the surfaces of the extending fins are covered with the material having the heat-conducting property better than the iron or the ferrous alloy. The wok has the advantages as follows: the heat efficiency is improved remarkably, and energy consumption is reduced; high-heat-conduction materials with resource starvation feature and high cost are saved; wok sticking and smoke conditions during cooking are reduced remarkably.

Description

technical field [0001] The invention relates to the field of cooking utensils, in particular to a high-efficiency uniform heat and smokeless frying pan mainly used for fuel cooking utensils. Background technique [0002] Wok is a necessary kitchen item, but it has always been an energy-consuming "tiger". Since the first domestic patent (85201777) with ribs came out, similar patent texts have appeared almost every year, and their common points are all for a single material. The pot body is designed with a warped shape, and the kitchen frying pan is mainly made of iron-based materials. The thermal conductivity of iron-based materials is relatively low, and the warped plates cannot play a significant role in absorbing heat and conducting heat. 还有其他同种同族专利的公开文本,其专利号大致有以下这些:892025433,912012056,952345315,972138161,972132643,982461526,2007200902538,2007201027384,2009200467954,2009200617398,2010205623858,2011101867481,201120430005X,2012200491584,2013201998675,2013207020153 . [0003...

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Problems solved by technology

[0003] Stainless steel aluminum-coated pot (200710010547X), a single-sided aluminum-coated pot (01251227.3), proposed to compound or electroplate the aluminum base on the outer wall of the iron-based material pot. The disadvantage is that the specific heat capacity and thermal deformation of the aluminum base and the iron base are very different. Although the thermal conductivity of aluminum base is far better than that of iron base, the specific heat capacity of aluminum base is also much higher than that of iron base, so it is not suitable for use in the front stage of heat conduction, and can only be used in the back stage

[0004] The existing technology does not solve the problem of composite materials with extended finned pots. Although the energy-saving effect of pots with composite materials is better than that of single iron-based finned pots, the heat-absorbing area of ​​the bare excellent thermal conductor is limited and cannot be absorbed efficiently. Flame smoke heat, even if the heat efficiency of aluminum alloy finned pans on the market is better, it is still not suitable for dry-fired woks

[0005] Iron-based pots are the pots that have been used for cooking all over the world. Iron pots are recognized as the only safe and healthy ones for cooking. However, iron pots have relatively low thermal conductivity and low specific heat capacity. It is easy to heat and cool quickly, and iron is chemically active, so it is easier to link with food molecules due to local high temperature static. If a large number of materials with excellent thermal conductivity are used, the resources are scarce and the price is high. Therefore, technical means must be used to solve the above problems

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