Horizontal frying pan

Abstract

The invention belongs to the technical field of cooking equipment, and discloses a horizontal frying pan which comprises a pan body, a plurality of spatulas arranged on the inner side of the pan bodyand a motor. The spatulas are arranged side by side in the diameter direction of the pan body and matched with the inner side wall of the pan body; the motor simultaneously drives the spatulas and thepan body to rotate along the central axis of the pan body in the same direction; the rotating speed of the pot body is smaller than that of the spatulas. According to the invention, food materials inthe pan can be ensured to be uniformly heated, so that the food materials are uniformly heated and stir-fried during stir-frying, and the quality of stir-fried finished products of the food materialsis ensured.

Description

Technical field [0001] The invention belongs to the technical field of cooking equipment, and particularly relates to a horizontal wok. Background technique [0002] Existing horizontal woks often use the following methods when turning the ingredients in the pan: 1. The spatula rotates and the pot body is fixed; 2. The pot body rotates without a spatula in the pot; 3. The pot body rotates. The spatula is fixed. [0003] In the first way, the pot body is heated unevenly, and some dishes are piled up in the dead corners of the spatula, which may cause uneven heating of the dishes and cause some ingredients to be not fully cooked. The second method may cause some sheet-like ingredients to stick in the pot, causing some ingredients to turn over in time, causing burnt phenomena, resulting in a decline in the quality of the ingredients, and difficulty in cleaning the pot body, and the application range is limited. The third method is easy to cause the ingredients to accumulate near the...

AI Technical Summary

Problems solved by technology

[0003] In the first method, the pot body is heated unevenly, and some dishes are piled up in the dead corner of the spatula, which may cause uneven heating of the dishes, resulting in some ingredients not being fully cooked

The second method may cause some flaky ingredients to stick to the pot, causing some ingredients to be turned over in time, causing burnt phenomena, resulting in a decline in the quality of the ingredients, and the pot is difficult to clean, and the scope of application is relatively limited.

The third way is easy to cause ingredients to accumulate near the spatula, and some ingredients are difficult to cook

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