Hot-pot pan with electric lifting structure

Abstract

The invention discloses a hot-pot pan with an electric lifting structure. The hot-pot pan comprises an outer pan body. A lifting assembly is vertically arranged in the center of the outer pan body and comprises a shell, a battery, a circuit board, a motor, a speed reducer, a threaded rod and a lifting nut. The battery, the circuit board, the motor, the speed reducer, the threaded rod and the lifting nut are arranged in the shell, the threaded rod and the lifting nut are in screw joint fit, an electric circuit is formed by the battery, the circuit board and the motor, and the threaded rod is matched with an output shaft of the motor through the speed reducer. At least one guide rail is vertically arranged on the shell, fixing pins are arranged on the periphery of the lifting nut, and the fixing pins stretch out of the guide rails to be connected with an inner pan body. A connecting threaded rod is arranged at the lower end of the lifting assembly and connected with the outer pan body, and the circuit board is in signal connection with a controller. The hot-pot pan has the advantages that the structure is simple, and operation is convenient; electric lifting of the inner pan body is controlled through the controller, and the cooking time of food materials can be well controlled.

Description

technical field [0001] The invention relates to the technical field of cooking utensils, in particular to a chafing dish with an electric lifting structure. Background technique [0002] Generally speaking, hot pot is pot It is a cooking method that uses a heat source to boil a pot, boil water or soup, and cook food; its ingredients are diverse, and it is hot when you eat it. It is widely welcomed by people, especially in winter. [0003] But existing chafing dish utensil has following shortcoming in cooking process: [0004] (1) When cooking ingredients, if too many ingredients are put in and not eaten in time, the ingredients will directly contact the bottom of the pot. Over time, the ingredients will be easily boiled, and it will easily cause the pot to burn, thus destroying the hot pot The taste of the soup stock and affect the mouthfeel of the ingredients. [0005] (2) Since the hot pot soup is an opaque liquid, the ingredients in the soup are not easy to see during ...

AI Technical Summary

Problems solved by technology

[0004] (1) When cooking ingredients, if too many ingredients are put in and not eaten in time, the ingredients will directly contact the bottom of the pot. Over time, the ingredients will be easily boiled, and it will easily cause the pot to burn, thus destroying the hot pot The taste of the soup and the taste of the ingredients

[0005] (2) Since the hot pot soup is an opaque liquid, the ingredients in the soup are not easy to see during the boiling process, so users often need to use tools such as chopsticks and spoons to search for ingredients in the pot, which brings great inconvenience to the user. big inconvenience

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