Fry pan for preventing hand scalding

A technology for preventing hot hands and frying pans, applied in the field of kitchen utensils, can solve the problems of unsafe hidden dangers, scalded hands, unsatisfactory structural design of frying pans, etc., and achieves the effect of protecting safety

Inactive Publication Date: 2018-11-16
沈明慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides an anti-scalding frying pan, the main purpose of which is to overcome the unsatisfactory structure design of the existing frying pan, which is easy to splash and burn hands during cooking, and has unsafe hidden dangers and other defects.

Method used

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  • Fry pan for preventing hand scalding
  • Fry pan for preventing hand scalding

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] refer to figure 1 . An anti-scald wok, comprising a wok body 1, a wok handle 2 fixedly connected to the wok body 1, and a pot cover 3 set on the wok body 1, the top surface of the wok cover 3 is fixedly installed with a It is used to support the support frame 4 of the handle of the spatula. The supporting frame 4 is a pot top, and the pot top is Y-shaped. The unique Y-shaped design of the top of the pot cover makes the top of the pot cover not only have the function of picking up the pot cover 3, but also has the function of supporting the upper part of the handle of the spatula, which solves the problem of placing the spatula and avoids temporarily putting the spatula in the wok , the handle is heated to heat up to protect the safety of the operator's hands.

[0013] refer to figure 1 . An anti-scald wok also includes a shield 5 for anti-scald, and the shield 5 is fixedly installed on the top surface of the handle 2 of the wok. The grip portion of the wok handle ...

Embodiment 2

[0015] refer to figure 2 . An anti-scald wok, comprising a wok body 1, a wok handle 2 fixedly connected to the wok body 1, and a pot cover 3 set on the wok body 1, the top surface of the wok cover 3 is fixedly installed with a It is used to support the support frame 4 of the handle of the spatula. Described supporting frame 4 is Y font, and this supporting frame 4 is positioned at the top side of pot lid. The design of the supporting frame 4 is fixedly installed on the top surface of the pot cover 3, the upper part of the handle of the spatula can be supported on the supporting frame 4, which solves the problem of placing the spatula and avoids temporarily placing the spatula in the frying pan, and the handle is heated. Heat up to protect the safety of the operator's hands.

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PUM

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Abstract

The invention relates to a fry pan for preventing hand scalding. The fry pan comprises a pan body, a fry pan handle fixedly connected to the pan body and a pan cover covering the pan body and furthercomprises a protection cover for preventing hand scalding, and the protection cover is fixedly arranged on the top face of the fry pan handle. The fry pan is ideal in structural design, by adopting the design of the protection cover, in the cooking process, juice, such as seasoning juice and hot oil, in the pan body is effectively prevented from splashing and scalding the hands, and the hand safety of operators is protected.

Description

technical field [0001] The invention relates to the field of kitchen utensils, in particular to an anti-scalding wok. Background technique [0002] A wok is a cooking tool in China. It is a kind of pot. It is characterized by a large top opening and a round bottom. Since southern Chinese food is mostly fried, the wok is designed with a handle for easy throwing and frying. Woks are primarily used for frying or sautéing food, but can also be used for steaming, stewing, frying and other different cooking methods. The existing wok handle is generally in the shape of a long stick, and the wok handle is directly connected to the wok body, so that when people are cooking, their hands directly hold the wok handle, and the wok handle does not have a protective function. In the process of cooking like this, liquid juice (as seasoning sauce, hot oil etc.) in the pot body easily splashes and scalds hands, and there is unsafe hidden danger. Contents of the invention [0003] The inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/00A47J36/06A47J45/08
CPCA47J27/002A47J36/06A47J45/08
Inventor 沈明慧
Owner 沈明慧
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