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Fume-free pan used in sauteing food and making method thereof

A technology of no oil fume and frying pan, which is applied to special materials for cooking utensils, cooking utensils, household utensils, etc., and can solve the problems of low thermal efficiency and easy peeling of non-stick layers

Inactive Publication Date: 2004-01-07
胡金高
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In order to overcome the disadvantages of the existing double-layer fume-free wok with low thermal efficiency and the non-stick layer is easy to fall off, the invention provides a fume-free wok and its manufacturing method. According to the mechanism that the fume will only be produced on the oil interface of the wok , the use of double-layer double-bottom wok, double-layer clamp empty pot wall, so that the part that is susceptible to high temperature to produce oil fume is lower than the oil level when cooking, so that the wok will not produce oil fume and basically maintain the original thermal efficiency, non-stick purpose of solid

Method used

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  • Fume-free pan used in sauteing food and making method thereof
  • Fume-free pan used in sauteing food and making method thereof

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Embodiment Construction

[0013] figure 1 As shown, it is a specific embodiment of a fume-free wok of the present invention, including a pot body composed of an inner pot body 1 and an outer pot body 2, a pot handle 7 fixed on the pot body, the inner pot body 1 and the outer pot body The body 2 is fixedly connected, the bottoms of the inner pot body 1 and the outer pot body 2 are provided with a flat bottom 6 corresponding to each other and combined into one body, a sandwich layer 3 is formed between the pot walls of the inner and outer pot bodies 1 and 2, and the inner pot body The surface of the body 1 is provided with a bottom glaze 10, and the surface of the bottom glaze 10 is provided with a number of tiny unevennesses 4, and a non-stick layer or an enamel layer 11 is arranged on it. It will cause the non-stick layer on the inner surface of the pot to fall off, and the surface of the outer pot body 2 is composited with an enamel layer 5; in order to improve the reliability and overall appearance o...

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Abstract

The present invention discloses a fume-free pan for stir-frying food and its making method. It includes pan body formed from internal pan body and external pan body and pan handle. The bottom portions of the internal pan body and external pan body have flat bottom portions which are combined together, and between two pan bodies a hollow sandwich layer is formed, and the surface of the internal pan body is coated with base enamel with several microsmall projections on which an inadhesive layer is formed, and the surface of the external pan body is covered with enamel layer. Its making method includes the procedures of forming, pickling, glazing, sand-blasting, spray-coating and packaging.

Description

1. Technical field [0001] The invention relates to a kitchen cooker, in particular to a fume-free frying pan which has no oil fume and does not stick to the pan during cooking and a manufacturing method thereof. 2. Background technology [0002] The woks that are commonly used now are generally formed by stamping a single-layer thin iron sheet or cast iron. When cooking, the bottom of the pan is heated unevenly, and high temperatures are generated locally, causing the cooking oil in the pot to produce oily fumes, which not only seriously endanger people's health. , make people fat, induce a variety of diseases, and affect the facial skin, making people prone to aging. Although there is a range hood or exhaust fan in the kitchen, it only transfers part of the oil fume, and does not completely eradicate the kitchen oil fume. The exhausted oil fume pollutes the atmosphere. For this reason, after long-term research and development, people have designed a do...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/02
Inventor 胡金高
Owner 胡金高
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