Anti-scorching casserole

A technology of casserole and pot mouth, which is applied to cooking utensils, household utensils, applications, etc., can solve the problems of casserole being easy to burn, slow heat conduction, etc., and achieve the effect of avoiding and reducing the phenomenon of sticking

Pending Publication Date: 2019-04-05
么亚强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the casserole also has a prominent defect. Due to its low heat and slow heat conduction, the casserole is easy to burn.
The user has to stir continuously, which brings a lot of inconvenience to the user

Method used

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  • Anti-scorching casserole

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Experimental program
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Effect test

Embodiment Construction

[0012] as attached figure 1 As shown, the present invention comprises side wall 1 and bottom wall 2, and the bottom wall of traditional casserole is the form of plane, in order to solve the problem that traditional casserole is easy to paste pot, the present invention is arranged on the bottom wall 2 of casserole upwards and is arc-shaped convex. The heat concentrated on the bottom surface guides the flames to gather in the center of the casserole, forming a local heat concentration, so that the temperature in the middle of the bottom wall 2 is higher than the temperature at the outer edge of the bottom wall 2, causing a thermal difference in the bottom of the casserole, pushing the inside of the casserole The liquid forms a circulation (if attached figure 1 As shown by the arrow in ), under the effect of circulation, the ingredients are driven and also do circulation movement, so that the whole is evenly heated and avoid the phenomenon of sticking.

[0013] Arc-shaped protru...

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PUM

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Abstract

The invention relates to an anti-scorching casserole. The anti-scorching casserole comprises side walls and a bottom wall, wherein an upward bulging heat concentration bottom surface is formed in themiddle of the bottom wall. By means of heat convection of a liquid, heat convection intensity is increased, and food materials in the casserole move simultaneously with the liquid in the casserole andare uniformly heated, so that the anti-scorching phenomenon is avoided or reduced; by means of the heat concentration bottom surface, flame can be guided to be concentrated at the center of the casserole, local heat concentration is formed, heating power difference of heat at the bottom of the casserole is formed, when local heat of the center of the bottom of the casserole is higher, density ofthe liquid at the part becomes small, the liquid can rise, the cold liquid at the other part can supplement the part, and formation of liquid circulation in the casserole is promoted.

Description

technical field [0001] The invention relates to an anti-paste pot casserole. Background technique [0002] Casserole is a traditional cooking utensil in China. Because of its air permeability, adsorption, uniform heat transfer, and slow heat dissipation, it is deeply loved by the Chinese people. Traditional casserole is a ceramic product made of quartz, feldspar, clay and other raw materials, which are fired at high temperature. The casserole can transfer external heat energy to the internal raw materials in a balanced and long-lasting manner. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration is maintained, the more fresh and fragrant ingredients will overflow. The more fresh and mellow the taste of the soup, the crisper the texture of the stewed food. [0003] But the casserole also has a prominent defect. Due to its characteristics of slow cooking on low fire and relatively slo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/022
CPCA47J27/022
Inventor 么亚强
Owner 么亚强
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