Hot pot capable of reducing smoke emission

Abstract

The invention discloses a hot pot capable of reducing smoke emission. The invention belongs to the technical field of chafing dish. The hot pot comprises a base, a shell, an inner container base, a heating plate, a pot cover, a control panel and a protruding edge. The shell of an annular structure is vertically arranged above the base. A protruding edge of an annular structure is arranged at the top end of the inner wall of the shell. A pot body is arranged in the shell; the diameter of the shell is equal to that of the base; and a control panel is installed on the side wall of the shell, an inner container seat which supports the pot body and is of a cylindrical structure is arranged in the shell, a heating plate for heating the pot body is arranged at the inner bottom of the inner container seat, the bottom end of the inner container seat is fixedly connected with the base through at least two supporting rods, and the pot cover is arranged above the pot body. According to the invention, through the arrangement of hot pot smoke drainage type emission, the influence of the smell of the hot pot smoke on diners is reduced, so that a good experience environment is provided for the diners.

Description

technical field [0001] The invention relates to the technical field of chafing dish, in particular to a chafing dish capable of reducing smoke emission. Background technique [0002] Hot pot generally refers to a cooking method that uses a pot as a utensil, heats the pot, and boils water or soup to cook food. It can also refer to the pots used in this cooking method; it is characterized by eating while cooking, or The pot itself has the effect of heat preservation. When eating, the food is still steaming, and the soup and food are integrated. [0003] Since the existing hot pot can not discharge the flue gas produced when the hot pot soup is heated, a large amount of hot pot smoke is in contact with the diners, which affects the experience of the diners, and because it cannot be drained and discharged Simultaneously, the flue gas is also filtered and purified, thereby causing diners to have a strong hot pot taste. Therefore, there is an urgent need to develop a hot pot that...

AI Technical Summary

Problems solved by technology

[0003] Because the existing hot pot can't discharge the flue gas produced when the hot pot soup is heated, a large amount of hot pot smoke is in contact with the diners, which affects the diners' experience effect, and because it cannot be drained and discharged Simultaneously, the flue gas is also filtered and purified, thereby causing the diners to have a strong hot pot smell. Therefore, there is an urgent need to develop a hot pot that can reduce the amount of flue gas emissions.

Images