Novel stir-frying pan sleeved structure
A wok, a new type of technology, applied in the field of wok, can solve the problems of burns, low food processing efficiency, heat can not be recycled, etc., to achieve the effect of reasonable structure
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[0010] see figure 1 As shown, the present invention includes a water inlet 1, a pot body 2, an outer casing edge 3, an outer casing body 4 and a buffer pipe 5, the outer casing body 4 is U-shaped, and the pot body 2 and the outer casing body 4 are connected by the outer casing body 4 through the outer casing edge 3, A jacket is formed between the pot body 2 and the outer casing 4, and a water inlet 1 and a buffer pipe 5 are provided on the outer jacket rim 3, and the water inlet 1 and the buffer pipe 5 are respectively airtightly communicated with the jacket. A water outlet 6 is provided at one end of the buffer pipe 5 . The working principle is: the circulating water enters the jacket from the water inlet 1. At this time, the waste heat of the pot body 2 is used to heat the water in the jacket. The edge of the body 2 is scalded. At the same time, the hot water from the water outlet 6 is utilized to increase the full use of energy. In this embodiment, the water inlet 1 and t...
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