Cooker using gas as heat transfer medium

Abstract

The invention provides a cooker using a gas as a heat transfer medium; the cooker comprises a cooker body, a handle and a cover and is characterized by also comprising a compression device and a heating device; the bottom of the cooker body is provided with a plurality of spray holes that spray in the gas, the gas is compressed by the compression device, the compressed gas is heated by the heating device, the heated gas is sprayed into the cooker body through the spray holes, wherein part of the gas is sprayed into the cooker body from beneath the bottom of the cooker body and forms a gas film layer at the inner bottom of the cooker body. The cooker has the advantages that a food material in the cooker is suspended in the cooker through the spraying of the high-temperature high-pressure gas and never sticks to the bottom of the cooker, the temperature of the sprayed air can be controlled precisely, optimal cooking temperature is guaranteed, and it is guaranteed that different food materials are cooked at different temperatures to gain the most delicious flavor; manually stir-frying the food materials is not required; the sprayed air may be up to 140 DEG C in temperature; compared with food materials steamed with a common steamer, a dish made with the cooker may attain optimal state of oil therein.

Description

technical field [0001] The invention relates to the technical field of kitchen utensils, in particular to a pot using gas as a heat transfer medium. Background technique [0002] In modern life, pots are an indispensable utensil for every household. However, the traditional cooking utensils use the pot as the heat transfer medium to heat the food directly. Because the cooked ingredients are close to the bottom of the pot, the temperature at the contact point between the ingredients and the bottom of the pot will accumulate, and the bottom will be easily burnt. It cannot be precisely controlled. The cooking process requires people to stir fry continuously, otherwise it will cause the ingredients to produce toxic substances due to high temperature during the cooking process. After people eat, the toxic substances will accumulate in the human body and damage health. [0003] Therefore, how to carry out research and development and improvement for the shortcomings of the above-...

AI Technical Summary

Problems solved by technology

However, the traditional cooking utensils use the pot as the heat transfer medium to heat the food directly. Because the cooked ingredients are close to the bottom of the pot, the temperature at the contact point between the ingredients and the bottom of the pot will accumulate, and the bottom will be easily burnt. It cannot be precisely controlled, and the cooking process requires people to keep stirring, otherwise it will cause the ingredients to produce toxic substances due to high temperature during the cooking process. After people eat, the toxic substances will accumulate in the human body and damage health.

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