Cooking utensils

Abstract

The present invention provides a cooking utensil, comprising: a carrier having an oil storage area; a sliding member, the sliding member being slidably arranged on the carrier; an oil guide structure arranged on the sliding member, a part of the oil guide structure extending into the oil storage area, and when the sliding member slides, the lubricating oil in the oil storage area is transported to the sliding member to lubricate the sliding member and the carrier; and a heating device for heating food. The present invention solves the problem of poor lubrication effect of cooking utensil in the prior art.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchenware, and in particular to a cooking utensil. Background Art

[0002] At present, the sliding rod of cooking utensils needs to slide, and usually lubricating oil is applied on its surface to reduce its resistance. Since the lubricating oil is directly applied on the surface of the sliding rod and the parts that cooperate with it, the amount of lubricating oil cannot be controlled during assembly, and the area where the lubricating oil is applied cannot be controlled either. This results in some areas having lubricating oil and some areas not having lubricating oil, resulting in poor lubrication effect. Employees are prone to accidentally apply lubricating oil during the lubricating operation, or it may adhere to other parts that do not need lubricating oil, resulting in other parts of the product being stained with lubricating oil, causing great waste and processing difficulties. In addition, during the use of the product, the lubricating oil is continuously consumed. After a long time, when the lubricating oil is consumed, the movement of the sliding rod becomes unsmooth, resulting in a shortened product service life and other product problems. Summary of the invention

[0003] The main purpose of the present invention is to provide a cooking utensil to solve the problem of poor lubrication effect of the cooking utensil in the prior art.

[0004] In order to achieve the above-mentioned purpose, the present invention provides a cooking utensil, comprising: a carrier, the carrier having an oil storage area; a sliding member, the sliding member being slidably arranged on the carrier; an oil guiding structure arranged on the sliding member, a part of which extends into the oil storage area and transports lubricating oil in the oil storage area to the sliding member when the sliding member slides, so as to lubricate the sliding member and the carrier; and a heating device for heating food.

[0005] Furthermore, there are multiple oil guiding structures, and the oil guiding structures are arranged at intervals along the sliding direction of the sliding member.

[0006] Furthermore, the surface of the sliding member facing the oil storage area is a sliding surface, and the oil guide structure is arranged on the sliding surface and slides synchronously with the sliding member.

[0007] Furthermore, one end of the oil guiding structure extending toward the oil storage area is a stirring end and extends below the oil level in the oil storage area.

[0008] Furthermore, the oil guiding structure has an oil guiding inclined surface.

[0009] Furthermore, the oil guiding structure is a tooth-like structure or a rib-like structure arranged on the sliding surface.

[0010] Further, the oil guiding structure is a tooth-shaped structure, and the cross-sectional area of ​​the tooth-shaped structure gradually decreases in a direction away from the sliding member, so that the oil guiding structure has an oil guiding inclined surface.

[0011] Furthermore, the oil guide structure is a tooth-shaped structure, and the side surface of at least a portion of the tooth-shaped structure facing the sliding direction of the sliding member is an oil guide inclined surface.

[0012] Furthermore, the oil guide structure is an oil suction pipe connected to the oil storage area, and when the sliding member slides, the lubricating oil in the oil storage area is sucked onto the sliding member through the oil suction pipe.

[0013] Furthermore, the cooking appliance further comprises a restoring member, which is arranged between the sliding member and the carrier to provide a restoring force for the sliding member to return to an initial state.

[0014] Furthermore, the sliding member also has a guide column, the extension direction of the guide column is parallel to the sliding direction of the sliding member, and one end of the reset member is sleeved on the outer side of the guide column.

[0015] Furthermore, the cooking utensil also includes: a pot body for holding the food to be cooked; and a pot cover, which is arranged on the pot body; wherein the pot cover includes an inner lining and a sliding rod, the inner lining serves as a carrier, the sliding rod serves as a sliding part, the pot body has a locking position, a part of the sliding rod can extend out of the inner lining, and when the pot cover is closed on the pot body, the sliding rod extends into the locking position to lock the pot cover and the pot body.

[0016] Furthermore, the slide rod has a concave structure, and oil guide structures are arranged on both sides of the opening end of the concave structure.

[0017] Furthermore, the pot body includes an outer shell, a middle plate, a heat preservation cover and an inner pot. The middle plate is a ring-shaped structure and the cover is arranged on the upper end of the outer shell. The heat preservation cover is connected to the middle plate. The locking position is a notch arranged on the middle plate. The inner pot is arranged in the heat preservation cover. A cooking cavity is formed inside the inner pot. The heating tube is arranged in the heat preservation cover.

[0018] By applying the technical solution of the present invention, an oil storage area is provided on the carrier, and an oil guiding structure is provided on the sliding part, so that during the sliding process of the sliding part, the oil guiding structure can bring the lubricating oil in the oil storage area to the sliding part, thereby lubricating the sliding part and the carrier. Since a certain amount of lubricating oil can be stored in the oil storage area, it can be ensured that after the cooking utensil has been used for a period of time, the sliding part and the carrier can still be lubricated by the lubricating oil. At the same time, the oil guiding structure can stably transport the lubricating oil to a predetermined position, so that the lubricating oil acts on the surface that needs lubrication, thereby ensuring the lubrication effect, extending the service life of the sliding part, and preventing the lubricating oil from adhering to other surfaces and affecting other components of the cooking utensil. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The drawings constituting a part of the present application are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0020] Figure 1 An exploded view showing a carrier and a slide of the cooking appliance of the present invention;

[0021] Figure 2 Shows Figure 1 A schematic diagram of the structure after the carrier and the sliding member are installed;

[0022] Figure 3 Shows Figure 2 A magnified view of P in FIG.

[0023] Figure 4 Shows Figure 1 Schematic diagram of the structure of the sliding part.

[0024] The above drawings include the following reference numerals:

[0025] 10. Carrier; 11. Oil storage area; 20. Sliding member; 21. Guide column; 30. Oil guide structure; 40. Reset member. DETAILED DESCRIPTION

[0026] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0027] It should be noted that, unless otherwise specified, all technical and scientific terms used in this application have the same meanings as commonly understood by ordinary technicians in the technical field to which this application belongs.

[0028] In the present invention, unless otherwise specified, the directional words used, such as "up, down, top, bottom", usually refer to the directions shown in the drawings, or to the components themselves in the vertical, perpendicular or gravity directions; similarly, for ease of understanding and description, "inside and outside" refer to the inside and outside relative to the outline of each component itself, but the above-mentioned directional words are not used to limit the present invention.

[0029] In order to solve the problem of poor lubrication effect of cooking utensils in the prior art, the present invention provides a cooking utensil.

[0030] like Figures 1 to 4 A cooking utensil shown includes a carrier 10, a sliding member 20, an oil guide structure 30 arranged on the sliding member 20, and a heating device for heating food, wherein the carrier 10 has an oil storage area 11; the sliding member 20 is slidably arranged on the carrier 10; a portion of the oil guide structure 30 extends into the oil storage area 11, and when the sliding member 20 slides, the lubricating oil in the oil storage area 11 is transported to the sliding member 20 to lubricate the sliding member 20 and the carrier 10.

[0031] In this embodiment, an oil storage area 11 is provided on the carrier 10, and an oil guide structure 30 is provided on the sliding member 20, so that during the sliding process of the sliding member 20, the oil guide structure 30 can bring the lubricating oil in the oil storage area 11 to the sliding member 20, thereby lubricating the sliding member 20 and the carrier 10. Since a certain amount of lubricating oil can be stored in the oil storage area 11, it can be ensured that after the cooking utensil has been used for a period of time, the sliding member 20 and the carrier 10 can still be lubricated by the lubricating oil. At the same time, the oil guide structure 30 can stably transport the lubricating oil to a predetermined position, so that the lubricating oil acts on the surface that needs to be lubricated, thereby ensuring the lubrication effect, extending the service life of the sliding member 20, and preventing the lubricating oil from adhering to other surfaces and affecting other components of the cooking utensil.

[0032] like Figure 4 As shown, there are multiple oil guide structures 30, and each oil guide structure 30 is arranged at intervals along the sliding direction of the sliding member 20. Since the length of the sliding member 20 in the sliding direction is usually long, multiple oil guide structures 30 are provided to increase the effective range of the oil guide structures 30, ensuring that the entire surface of the sliding member 20 can be attached with lubricating oil.

[0033] In this embodiment, the surface of the sliding member 20 facing the oil storage area 11 is the sliding surface, which is the surface that needs to be lubricated and is also the surface on which the sliding member 20 contacts the carrier 10. The oil guiding structure 30 is arranged on the sliding surface and slides synchronously with the sliding member 20. When the sliding member 20 slides, the sliding member 20 drives the oil guiding structure 30 to move together. The oil guiding structure 30 stirs the lubricating oil so that the oil guiding structure 30 brings the lubricating oil in the oil storage area 11 to the sliding surface.

[0034] like Figure 2 and Figure 3 As shown, one end of the oil guide structure 30 extending toward the oil storage area 11 is a stirring end and extends below the oil level of the oil storage area 11. The oil storage area 11 is formed by an oil storage tank opened on the carrier 10. A certain amount of lubricating oil is stored in the oil storage tank. One end of the oil guide structure 30 needs to extend into the lubricating oil so that enough lubricating oil can be brought to the sliding surface.

[0035] Further optionally, the oil guide structure 30 is a tooth-like structure or a rib-like structure arranged on the sliding surface, and has an oil guide slope. The oil guide slope can facilitate the movement of the lubricating oil to the sliding surface along the direction of the oil guide slope, thereby ensuring the oil guide effect of the oil guide structure 30, thereby ensuring the lubrication effect, and at the same time, it can also play a buffering role for the lubricating oil to avoid excessive stirring of the lubricating oil.

[0036] In this embodiment, the oil guide structure 30 is a tooth-shaped structure, and the cross-sectional area of ​​the tooth-shaped structure gradually decreases in the direction away from the sliding member 20, so that the oil guide structure 30 has an oil guide slope. In other words, the tip of the tooth-shaped structure is downward, and the tip extends into the lubricating oil, and the slope of the tooth-shaped structure serves as an oil guide slope, and the lubricating oil is driven to the sliding surface through the tip and the oil guide slope.

[0037] Preferably, the side surface of the tooth structure facing the sliding direction of the sliding member 20 is an oil guiding slope, so that when the sliding member 20 slides, the tooth structure can more effectively bring the lubricating oil to the sliding surface to ensure a sufficient lubrication effect.

[0038] In an embodiment not shown in the figure, the oil guide structure 30 is an oil suction pipe connected to the oil storage area 11. When the sliding member 20 slides, the lubricating oil in the oil storage area 11 is sucked onto the sliding member 20 through the oil suction pipe. One end of the oil suction pipe is connected to the sliding member 20, and the other end extends into the lubricating oil. When the sliding member 20 slides, negative pressure is generated at the pipe mouth of the oil suction pipe, so that the lubricating oil in the oil storage area 11 is sucked onto the sliding member 20. Of course, a separate drive motor can also be provided. The sliding of the sliding member 20 controls the start and stop of the drive motor, and the drive motor sucks the lubricating oil from the oil suction pipe onto the sliding member 20.

[0039] In this embodiment, the cooking appliance further includes a reset member 40, i.e., a spring, which is disposed between the sliding member 20 and the carrier 10 to provide a reset force for the sliding member 20 to return to its initial state. A guide column 21 is also disposed on the sliding member 20, and the extension direction of the guide column 21 is parallel to the sliding direction of the sliding member 20. One end of the reset member 40 is sleeved on the outer side of the guide column 21, so that the reset member 40 can effectively act on the sliding member 20. Of course, the guide column 21 can also be a structure such as a guide groove.

[0040] The following is an example in which the carrier 10 is the lining of the pot cover of the cooking utensil, and the sliding member 20 is the sliding rod of the pot cover. The pot body of the cooking utensil is used to hold the food to be cooked, and the pot cover of the cooking utensil is arranged on the pot body; wherein the pot body has a locking groove as a locking position, and a part of the sliding rod can extend out of the lining, and when the pot cover is closed on the pot body, the sliding rod extends into the locking position to lock the pot cover with the pot body. The sliding rod and the lining are respectively provided with an oil guide structure 30 and an oil storage area 11, so as to realize lubrication of the sliding rod and the lining. The sliding rod and the locking position serve as a snap-fit ​​structure for the opening and closing of the pot cover and the pot body, so that the pot cover is closed on the pot body. Of course, the sliding member 20 and the carrier 10 can also be other structures on the cooking utensil that have relative sliding and require lubrication.

[0041] The slide bar of the cooking utensil of this embodiment has a concave-shaped structure, and both sides of the open end of the concave-shaped structure are provided with oil guide structures 30. The opening of the concave-shaped structure is downwardly mounted on the liner, and the end surface of the open end cooperates with the liner as a sliding surface. The oil guide structure 30 is arranged on this surface, so that the lubricating oil in the liner is driven to this surface to achieve lubrication between the slide bar and the liner. A guide column 21 is arranged on the side wall of the concave-shaped structure near the end of the slide bar extending out of the liner, and the guide column 21 extends along the sliding direction of the slide bar. The reset member 40 is sleeved on the guide column 21, so as to provide a reset force for the slide bar to keep extending out of the liner.

[0042] In this embodiment, the pot body includes an outer shell, a middle plate, a heat preservation cover and an inner pot. The middle plate is a ring-shaped structure and a cover is arranged on the upper end of the outer shell. The heat preservation cover is connected to the middle plate. The locking position is a notch arranged on the middle plate. The inner pot is arranged in the heat preservation cover. A cooking cavity is formed inside the inner pot. The heating tube is arranged in the heat preservation cover.

[0043] From the above description, it can be seen that the above embodiments of the present invention achieve the following technical effects:

[0044] 1. Solve the problem of poor lubrication effect of cooking utensils in the prior art;

[0045] 2. The overall structure is simple and easy to use. It can always provide sufficient lubrication for the slide rod and lining, thus extending the service life;

[0046] 3. The oil guide structure also prevents the lubricating oil from adhering to other parts and surfaces, reducing the consumption of lubricating oil.

[0047] Obviously, the above-described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0048] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0049] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the numbers used in this way can be interchanged where appropriate, so that the embodiments of the present application described herein can be implemented in an order other than those illustrated or described herein.

[0050] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A cooking utensil, characterized in that: include: A carrier (10), wherein the carrier (10) has an oil storage area (11); A sliding member (20), the sliding member (20) being slidably disposed on the carrier (10); an oil guide structure (30) disposed on the sliding member (20), a portion of the oil guide structure (30) extending into the oil storage area (11), and transporting lubricating oil in the oil storage area (11) to the sliding member (20) when the sliding member (20) slides, so as to lubricate the sliding member (20) and the carrier (10); A heating device for heating food.

2. The cooking device according to claim 1, characterized in that: There are a plurality of oil guide structures (30), and the oil guide structures (30) are arranged at intervals along the sliding direction of the sliding member (20).

3. The cooking device according to claim 1, characterized in that: The surface of the sliding member (20) facing the oil storage area (11) is a sliding surface, and the oil guide structure (30) is arranged on the sliding surface and slides synchronously with the sliding member (20).

4. The cooking device according to claim 3, characterized in that: The end of the oil guide structure (30) extending toward the oil storage area (11) is a stirring end and extends below the oil level in the oil storage area (11).

5. The cooking device according to claim 4, characterized in that: The oil guide structure (30) has an oil guide slope.

6. The cooking device according to claim 5, characterized in that: The oil guide structure (30) is a tooth-shaped structure or a rib-shaped structure arranged on the sliding surface.

7. The cooking device according to claim 6, characterized in that: The oil guide structure (30) is the tooth-shaped structure, and the cross-sectional area of ​​the tooth-shaped structure gradually decreases in a direction away from the sliding member (20), so that the oil guide structure (30) has the oil guide slope.

8. The cooking device according to claim 6, characterized in that: The oil guide structure (30) is the tooth-shaped structure, and at least a part of the side surface of the tooth-shaped structure facing the sliding direction of the sliding member (20) is the oil guide inclined surface.

9. The cooking device according to claim 1, characterized in that: The oil guide structure (30) is an oil suction pipe connected to the oil storage area (11), and when the sliding member (20) slides, the lubricating oil in the oil storage area (11) is sucked onto the sliding member (20) through the oil suction pipe.

10. The cooking device according to claim 1, characterized in that: The cooking appliance further comprises a restoring member (40), wherein the restoring member (40) is arranged between the sliding member (20) and the carrier (10) to provide a restoring force for the sliding member (20) to return to an initial state.

11. The cooking device according to claim 10, characterized in that: The sliding member (20) further comprises a guide column (21), the extension direction of the guide column (21) is parallel to the sliding direction of the sliding member (20), and one end of the reset member (40) is sleeved on the outer side of the guide column (21).

12. The cooking appliance according to any one of claims 1 to 11, characterized in that: The cooking appliance further comprises: The pot body is used to hold the food to be cooked; A pot cover, the pot cover is arranged on the pot body; The pot cover comprises an inner lining and a sliding rod, wherein the inner lining serves as the carrier (10), the sliding rod serves as the sliding member (20), the pot body has a locking position, a part of the sliding rod can extend out of the inner lining, and when the pot cover is closed on the pot body, the sliding rod extends into the locking position to lock the pot cover with the pot body.

13. The cooking device according to claim 12, characterized in that: The sliding rod has a concave-shaped structure, and the oil guide structure (30) is arranged on both sides of the opening end of the concave-shaped structure.

14. The cooking appliance according to claim 12, characterized in that The pot body includes an outer shell, a middle plate, a heat-insulating cover and an inner pot. The middle plate is an annular structure and a cover is arranged on the upper end of the outer shell. The heat-insulating cover is connected to the middle plate. The locking position is a notch arranged on the middle plate. The inner pot is arranged in the heat-insulating cover. A cooking cavity is formed inside the inner pot. The heating pipe is arranged in the heat-insulating cover.

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