Hotpot cookware for induction cooker

Abstract

The invention discloses hotpot cookware for an induction cooker. The hotpot cookware comprises the induction cooker and a pot body. The induction cooker is provided with a power line and a controller, the pot body consists of an outer pot body and an inner pot body, a lift assembly is vertically arranged in the center of the outer pot body and comprises a shell, a battery, a circuit board, a motor, a speed reducer, a screw rod and a lifting nut, and the battery, the circuit board, the motor, the speed reducer the screw rod and the lifting nut are arranged in the shell. The screw rod and the lifting nut are in screw connection, the screw rod matches with an output shaft of the motor through the speed reducer, and a connection pin is arranged on the periphery of the lifting nut, extends out of a guide rail vertically arranged in the shell and is fixedly connected with the inner pot body. The output power of the induction cooker is in linkage with lifting of the inner pot body, namely the output power is reduced along with ascending of the inner pot body and increased along with descending of the inner pot body. The hotpot cookware for the induction cooker has advantages of structural simplicity, convenience in operation and food material taking and energy consumption reduction.

Description

technical field [0001] The invention relates to the technical field of cooking utensils, in particular to an induction cooker hot pot. Background technique [0002] Generally speaking, hot pot is a cooking method in which a pot is used as a utensil, a heat source is used to boil a pot, and water or soup is boiled to boil food. It has various ingredients, and it is widely welcomed by people, especially in winter. is favored by people. [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 dur...

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

[0006] Since open flame heating has certain safety hazards, induction cooker is now used to heat hot pot no matter at home or in restaurants. Waste of heat increases energy consumption; in order to avoid continuous high-temperature heating, users need to constantly adjust the heating temperature according to the amount of ingredients in the pot and the boiling degree of the soup base, which is very inconvenient

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