Novel heat conduction type saucepan

Abstract

The invention relates to a novel heat conduction type saucepan which can effectively solve the problem that in the boiling process in the prior art, many nutrients are lost in water, and consequently many nutritional ingredients are lost, and the technical scheme is that the novel heat conduction type saucepan comprises a saucepan body which is composed of an outer saucepan body and an inner saucepan body, the inner pot body is arranged in the outer pot body through a connecting piece and keeps a certain distance from the bottom and the side wall of the outer pot body, and the pot opening of the inner pot body is lower than the pot opening of the outer pot body or is flush with the pot opening of the outer pot body. The saucepan can be widely used for cooking meat, cooking rice, steaming buns and the like, is an innovation of saucepans, and has good economic and social benefits.

Description

Technical Field

[0001] The invention relates to a cooking pot, in particular to a novel heat-conducting cooking pot. Background Art

[0002] People process food by boiling it in water. During the cooking process, many nutrients are lost in the water. People cannot drink so much water, which will lose a lot of nutrients. The inventor invented a new boiling pot structure and boiling method through experimental observation. This method can prevent the loss of nutrients, is more efficient than the original method, reduces the cooking time, and is delicious, saving electricity and gas costs. Summary of the invention

[0003] In view of the above situation, in order to solve the defects of the prior art, the purpose of the present invention is to provide a new type of heat-conducting cooking pot, which can effectively solve the problem of the prior art that many nutrients are lost in the water during the cooking process, resulting in the loss of many nutrients.

[0004] The technical solution solved by the present invention is to include a pot body, which is composed of an outer pot body and an inner pot body. The inner pot body is placed in the outer pot body through a connecting piece and keeps a certain distance from the bottom and side wall of the outer pot body. The pot mouth of the inner pot body is lower than the pot mouth of the outer pot body or is flush with the pot mouth of the outer pot body.

[0005] The invention has novel structure and reasonable design, greatly improves the efficiency of cooking, and the nutrients are not easy to be lost, has good use effect and strong practicality, can be widely used for cooking meat, cooking rice, steaming buns, etc., is an innovation in cooking pots, and has good economic and social benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0006] Figure 1 It is a schematic diagram of the structural cross-section of the present invention.

[0007] Figure 2 It is a top view of the structural section of the present invention.

[0008] Figure 3 This is a usage state diagram of the present invention.

[0009] Figure 4 It is a structural schematic diagram of the outer pot cover of the present invention.

[0010] In the figure, there are an outer pot body 1, an inner pot body 2, a connecting piece 3, an inner pot body cover 4, an outer pot body cover 5, and a vent hole 6. DETAILED DESCRIPTION

[0011] The specific implementation modes of the present invention are further described in detail below in conjunction with the accompanying drawings.

[0012] Depend on Figure 1-3The present invention includes a pot body, which is composed of an outer pot body 1 and an inner pot body 2. The inner pot body 2 is placed in the outer pot body 1 through a connecting piece 3 and keeps a certain distance from the bottom and side wall of the outer pot body 1. The pot mouth of the inner pot body 2 is lower than the pot mouth of the outer pot body 1 or is flush with the pot mouth of the outer pot body 1.

[0013] In order to ensure the use effect, the distance between the bottom and side wall of the inner pot body 2 and the outer pot body 1 is 3-5 cm.

[0014] The connecting piece 3 is fixedly welded between the outer pot body 1 and the inner pot body 2 .

[0015] The inner pot body 2 is provided with an inner pot body cover 4 .

[0016] The outer pot body 1 is provided with an outer pot body cover 5 .

[0017] The outer pot cover 5 is provided with a vent hole 6 .

[0018] The centers of the outer pot body 1 and the inner pot body 2 are on the same axis.

[0019] The outer pot body 1 and the inner pot body 2 are both made of metal, such as stainless steel.

[0020] The outer pot body 1 and the inner pot body 2 are both cylindrical bodies with an open top and a hollow interior.

[0021] The outer pot cover 5 is composed of a cover body, a seal installed in a groove on the inner edge of the cover body, and a plurality of buckles evenly distributed on the edge of the cover body. A pressure safety valve and a vent valve are arranged on the top of the cover body.

[0022] The present invention is used in that the outer pot body 1 is isolated from the water by connecting a smaller inner pot body 2 to the inner wall of the outer pot body 1, so that there is some gap between the boiling pot and the steamer, and the gap is used to add water. When the outermost wall of the steamer is heated, the hot water in the gap surrounds the inner boiling pot to heat it, and the heating area is larger, and the temperature of the upper boiling water is transmitted. At the same time, the hot steam in the gap water will also heat the food in the inner boiling pot, achieving a double heating effect, and the efficiency is significantly higher than that of a single boiling pot or steamer.

[0023] The cooking pot can be sealed in three ways. The first way is to cover the outer pot body cover 5. The second way is to open a vent hole on the outer pot body cover 5, and the steam and pressure generated by cooking can be discharged from the small hole. The third way is full sealing, which is to completely seal the steamer through sealing and buckling. The heating is done by electric heating or other fuels. The overall pressure is controlled by a pressure switch. When the pressure reaches the set value, the switch is disconnected to stop heating to prevent excessive pressure from damaging the pot body. This can make the pot in an insulated condition, thereby ensuring that the temperature in the pot dissipates slowly, and the residual heat in the pot is used to continuously heat the food, so that the food can be processed at a very fast speed, which is environmentally friendly, energy-saving and efficient.

[0024] Experimental verification shows that, using the heat-conducting cooking pot of the present invention, beef can be cooked in only one hour, which used to take 4 to 5 hours to cook. The cooking efficiency is greatly improved, and the cooking effect is better than before, and the nutrients are retained. Processing food in this way can at least increase the utilization rate of food by two times, and increase the production capacity of food in disguise. At the same time, the food will be more nutritious, healthy and delicious. The present invention can be widely used for cooking meat, cooking rice, steaming buns, etc. It is an innovation in cooking pots and has good economic and social benefits.

[0025] It should be pointed out that the above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the profession can make changes or modify the technical contents disclosed above into equivalent embodiments with equivalent changes without departing from the scope of the technical solution of the present invention, which all fall within the protection scope of the present invention.

Claims

1. A novel heat-conducting cooking pot, comprising a pot body, characterized in that: The pot body is composed of an outer pot body (1) and an inner pot body (2); the inner pot body (2) is placed in the outer pot body (1) via a connecting piece (3) and keeps a certain distance from the bottom and side wall of the outer pot body (1); the pot mouth of the inner pot body (2) is lower than the pot mouth of the outer pot body (1) or is flush with the pot mouth of the outer pot body (1); the centers of the outer pot body (1) and the inner pot body (2) are on the same axis; the outer pot body (1) and the inner pot body (2) are both made of metal.

2. The novel heat-conducting cooking pot according to claim 1 is characterized in that: The distance between the bottom and side wall of the inner pot body (2) and the outer pot body (1) is 3-5 cm.

3. The novel heat-conducting cooking pot according to claim 1 is characterized in that: The connecting piece (3) is fixedly welded between the outer pot body (1) and the inner pot body (2).

4. The novel heat-conducting cooking pot according to claim 1 is characterized in that: The inner pot body (2) is provided with an inner pot body cover (4).

5. The novel heat-conducting cooking pot according to claim 1 is characterized in that: The outer pot body (1) is provided with an outer pot body cover (5).

6. The novel heat-conducting cooking pot according to claim 1 is characterized in that: The outer pot body cover (5) is provided with a ventilation hole (6).

7. The novel heat-conducting cooking pot according to claim 1 is characterized in that: The outer pot body (1) and the inner pot body (2) are both cylindrical bodies with an open top and a hollow interior.

8. The novel heat-conducting cooking pot according to claim 1 is characterized in that: The outer pot body cover (5) is composed of a cover body, a seal installed in a groove at the inner edge of the cover body, and a plurality of buckles evenly distributed on the edge of the cover body. A pressure safety valve and a vent valve are arranged on the top of the cover body.

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