Energy-saving hot pot structure with high-temperature partition and low-temperature partition and using method

Abstract

The invention relates to an energy-saving hot pot structure with high and low temperature zones and a using method, and belongs to the technical field of energy-saving hot pots. According to the technical scheme, a main body (2) is composed of a transverse partition plate (3) and a vertical partition plate (4) which are connected into a whole, and the bottom face of the transverse partition plate is connected with the upper edge of the vertical partition plate; the main body is placed in the pot body (1) to divide liquid into an upper rinsing area, a lower central high-temperature area and a peripheral low-temperature area, and water circulation is formed among the three areas after the heat source heats the high-temperature area. The hot pot has the advantages that high-temperature and low-temperature zones and circulating water flow are arranged in the hot pot, the pot body in the low-temperature zone makes contact with outside air, a small amount of water is rapidly heated, waiting time is shortened, heat dissipation is reduced, and energy is saved; radiation water flow concentrates food materials to be immersed in oil in a small area to achieve oil saving, and boiling bubbles are dispersed to avoid splashing; food materials rinsed with shallow water are clear and fixed, are easy to take and place, are separated from cooked food and are not burnt at the bottom of a pot; the structure of an existing hot pot is not changed, and only the main body matched with the hot pot body needs to be put in.

Description

TECHNICAL FIELD

[0001] The present application relates to a high and low temperature partitioned energy-saving hot pot structure and use method, belonging to the technical field of energy-saving hot pot. BACKGROUND

[0002] Hot pot refers to a cooking method that uses a pot as a cooking utensil and boils food in water or soup in the pot. After many technical improvements, the existing hot pot still has many shortcomings. Chinese patent No. 202420139640.X (hereinafter referred to as comparative document 1) and Chinese patent No. 201920308166.8 (hereinafter referred to as comparative document 2) involve the main improvement method, which has the following shortcomings: 1. Large heat loss, not energy-saving. Both comparative documents, especially comparative document 1, have the pot body in contact with the boiling water in the highest temperature zone, causing the largest temperature difference between the outer surface of the pot body and the outside air, and the fastest heat dissipation. 2. The oil saving effect is not obvious. Although comparative document 1 can prevent oil from being pushed to the edge by boiling, food materials are not concentrated in a small area for oil immersion, i.e., food materials cover the top water surface area, which requires the oil layer to also cover the top area, so a large amount of oil is still needed. 3. The food materials are heated in a free manner, and the raw and cooked foods are not separated, making it inconvenient to fish them out. Comparative document 2 and traditional hot pot technology both belong to the free cooking of food materials in deep water, with the food materials randomly stringing and the position being not fixed, requiring a strainer to fish them out. Although comparative document 1 raises the food materials to a certain height by a partition, it does not change the free cooking method, and the claim only protects the structure and function of the dispersed oil layer, without protecting the cooking of food materials in the shallow water area. 4. Although both documents have a partition structure, the function of the partition is obviously not designed to prevent the pot from being soiled, so the method of preventing the pot from being soiled by using a partition needs further research. 5. Comparative document 1 solves the problem of easy splashing of soup, but the double-pot structure is too complex, the cost is too high, and it is difficult to clean. SUMMARY

[0003] The purpose of the present application is to provide a high and low temperature partitioned energy-saving hot pot structure and use method, which sets a high and low temperature partition structure in the hot pot, reduces heat dissipation by contacting the outside air in the low temperature zone, and uses a small amount of water to quickly heat and shorten the heating waiting time, thereby achieving energy-saving of the hot pot and solving the above-mentioned technical problems of the existing technology.

[0004] The technical solution of the present application is: The application discloses a high-low temperature partition energy-saving chafing dish structure, which comprises a chafing dish body and a main body; the main body is composed of a horizontal partition plate and a vertical partition plate which are connected into one body, the bottom surface of the horizontal partition plate is connected with the upper edge of the vertical partition plate; the main body is placed in the chafing dish body to form the energy-saving chafing dish structure, the horizontal partition plate divides the space in the chafing dish body into upper and lower two parts, the upper part is a soaking area, and the lower part is further divided by the vertical partition plate; the vertical partition plate divides or encloses more than two spaces below the horizontal partition plate, at least one space corresponds to a heat source of the chafing dish body, and the space corresponding to the heat source is referred to as a high-temperature area, and the space without corresponding heat source is referred to as a low-temperature area.

[0005] The outer contour of the main body is matched with the inner contour of the chafing dish body, and the edge of the main body is attached to the inner surface of the chafing dish body after the main body is placed in the chafing dish body.

[0006] The vertical partition plate encloses a space below the center of the horizontal partition plate as a high-temperature area, and the periphery of the vertical partition plate is a low-temperature area, which wraps the high-temperature area.

[0007] The edge of the horizontal partition plate contacts the inner side of the chafing dish body to fix the main body in the horizontal direction, and the bottom edge of the vertical partition plate contacts the inner bottom surface of the chafing dish body to support the main body. The main body divides the water or soup (hereinafter collectively referred to as liquid) in the chafing dish body into the high-temperature area, the low-temperature area and the soaking area.

[0008] The horizontal partition plate is provided with a water outlet gap in hollow, and the water outlet gap is a plurality of through holes in arbitrary shape, which serves as a passage for the liquid in the high-temperature area to flow upward to the soaking area.

[0009] The horizontal partition plate edge and the chafing dish body exist a water outlet gap, which serves as a passage for the liquid after soaking to fall to the low-temperature area.

[0010] The edge of the horizontal partition plate is provided with a fixed point protruding in intervals, and the fixed point contacts the inner side of the chafing dish body to fix the main body in the horizontal direction.

[0011] The center of the horizontal partition plate is provided with a circular taking and placing hole matched with a finger, which is used for extending the finger to take and place the main body. The circular taking and placing hole is part of the water outlet gap, and the other part is a through hole in arbitrary shape.

[0012] The edge and surface of the horizontal partition plate can be pressed into concave-convex shapes, or additional protrusions are attached to strengthen the strength of the horizontal partition plate and prevent deformation under heat or external force.

[0013] The vertical partition plate is vertically arranged or is arranged with the upper end inwardly inclined, so that the liquid in the high-temperature area is as little as possible and the liquid in the low-temperature area is as much as possible.

[0014] The bottom edge of the vertical partition plate and the bottom surface of the chafing dish body are provided with a water inlet gap, which serves as a passage for the liquid in the low-temperature area to enter the high-temperature area.

[0015] The bottom edge of the vertical partition plate is provided with a supporting point protruding in intervals, and the supporting point is responsible for supporting the weight of the main body.

[0016] The pot body and the main body are made of food-grade material with low thermal conductivity, which reduces the heat conduction rate from the high-temperature area to the low-temperature area outside, and reduces the heat loss rate of the outer surface of the low-temperature area to the outside air, thereby achieving energy saving.

[0017] A method for using the high-low temperature partition energy-saving hot pot structure, the main body is placed in the pot body to form an energy-saving hot pot structure, and the food materials are started to be cooked. The liquid in the high-temperature area boils and flows upwards from the water outlet gap of the transverse partition plate to the cooking area. After being cooled by the food materials in the cooking area, the liquid falls into the low-temperature area from the water inlet gap. The liquid in the low-temperature area flows back to the high-temperature area through the water inlet gap at the bottom of the high-temperature area. The liquid in the pot body forms a circulating water flow according to the water flow in the high-temperature area, the water flow in the cooking area, the water flow in the low-temperature area and the water flow in the high-temperature area. When passing through the shallow water level cooking area, the water flow rapidly radiates from the center to the edge, pushing the food materials and oil layer to the edge for concentrated cooking.

[0018] The energy-saving principle of the present application: the surface of the lower temperature in the hot pot body has lower heat dissipation efficiency; the space in the pot body is divided into high and low temperature zones, the low temperature zone surrounds the high temperature zone, the boiling liquid flows upwards from the water outlet gap of the transverse partition plate to the cooking area, and after being cooled by the food materials in the cooking area, it falls into the low temperature zone from the water inlet gap. Since the temperature difference between the low temperature zone and the outside air is small, the heat loss is also small, which further saves energy. The traditional hot pot is directly in contact with the air, especially the comparison file 2 is the highest temperature liquid level lifting chamber which is placed in the outermost layer and in contact with the air, the heat loss is much larger than the present application.

[0019] Further, the heat loss is reduced during the waiting time for heating to boiling. The high-low temperature partitioning of the present application heats only the liquid in the high-temperature area, and the amount of liquid in the high-temperature area is small, so that the liquid in the high-temperature area can be quickly heated to boiling. The waiting time for heating to boiling is reduced, the heat dissipation time of the hot pot is also reduced, the heat loss is greatly reduced, and the energy-saving effect is remarkable. The comparison files 1, 2 and the traditional hot pot all heat the entire liquid, the waiting time for heating to boiling is long, the heat dissipation time is also long, and the heat loss is much larger than the present application.

[0020] The positive effects of the present application: the high-low temperature partition structure in the hot pot promotes water circulation, the low-temperature zone pot body contacts the outside air to reduce heat dissipation, and the method of quickly heating a small amount of water to shorten the waiting time realizes energy saving of the hot pot; the radiating water flow concentrates the food materials and oil layer in a small area to achieve oil saving, and disperses the boiling bubbles to avoid splashing; the shallow water area cooks the food materials clearly and fixedly, easy to take and place, separates raw and cooked, and does not paste the bottom of the pot; the present application does not change the structure of the existing hot pot, and the main body matched with the hot pot body can be put in. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 It is a circular pot application structure schematic diagram of the first embodiment of the present application; Figure 2 Figure 1 is a schematic diagram of a round pot application main body according to an embodiment of the present application; Figure 3 Figure 2 is a schematic diagram of a round pot application section according to an embodiment of the present application; Figure 4 Figure 3 is a schematic diagram of a round pot application assembly according to an embodiment of the present application; Figure 5 Figure 4 is a schematic diagram of a square pot application structure according to an embodiment of the present application; Figure 6 Figure 5 is a schematic diagram of a square pot application main body according to an embodiment of the present application; Figure 7 Figure 6 is a schematic diagram of a square pot application assembly according to an embodiment of the present application; Figure 8 Figure 7 is a schematic diagram of a double pot application structure according to an embodiment of the present application; Figure 9 Figure 8 is a schematic diagram of a double pot application main body according to an embodiment of the present application; Figure 10 Figure 9 is a schematic diagram of a double pot application assembly according to an embodiment of the present application; Wherein: pot body 1, main body 2, horizontal partition plate 3, vertical partition plate 4, water outlet gap 5, water inlet gap 6, water inlet gap 7, fixed point 8, circular taking and placing hole 9, supporting point 10, boiling area 11, high temperature area 12, low temperature area 13, high temperature area water flow 14, boiling area water flow 15, low temperature area water flow 16, partition plate 17. DETAILED DESCRIPTION

[0022] The present application is further described below by way of examples with reference to the accompanying drawings.

[0023] The high and low temperature partitioned energy-saving hot pot structure comprises a pot body 1 and a main body 2. The main body 2 is composed of a horizontal partition plate 3 and a vertical partition plate 4 which are connected as one body, and the bottom surface of the horizontal partition plate 3 is connected with the upper edge of the vertical partition plate 4. The main body 2 is placed in the pot body 1 to form the energy-saving hot pot structure, and the horizontal partition plate 3 divides the space in the pot body 1 into two parts, the upper part being a boiling area 11 and the lower part being further divided by the vertical partition plate 4. The vertical partition plate 4 divides or encloses two or more spaces below the horizontal partition plate 3, at least one of which corresponds to a heat source for heating the pot body 1. The space corresponding to the heat source is called a high temperature area 12, and the space without corresponding heat source is called a low temperature area 13.

[0024] The outer contour of the main body 2 matches the inner contour of the pot body 1, and after the main body 2 is placed in the pot body 1, the edge of the main body 2 is attached to the inner surface of the pot body 1. The edge of the horizontal partition plate 3 contacts the inner side of the pot body 1 to fix the main body in the horizontal direction, and the bottom edge of the vertical partition plate 4 contacts the inner bottom surface of the pot body 1 to support the main body. The main body 2 divides the water or soup (hereinafter collectively referred to as liquid) in the pot body 1 into high temperature area, low temperature area and boiling area.

[0025] The vertical partition 4 encloses a space below the center of the horizontal partition 3 as a high-temperature zone, and the periphery of the vertical partition 4 is a low-temperature zone, which encloses the high-temperature zone.

[0026] The horizontal partition 3 is provided with a water outlet gap 5 in a hollow shape, which is a plurality of through holes in an arbitrary shape, serving as a passage for the liquid in the high-temperature zone to flow upward to the boiling zone.

[0027] The horizontal partition 3 is provided with a water outlet gap 5 in a hollow shape, which is a plurality of through holes in an arbitrary shape, serving as a passage for the liquid in the high-temperature zone to flow upward to the boiling zone.

[0028] The horizontal partition 3 is provided with a water outlet gap 5 in a hollow shape, which is a plurality of through holes in an arbitrary shape, serving as a passage for the liquid in the high-temperature zone to flow upward to the boiling zone.

[0029] The horizontal partition 3 is provided with a water outlet gap 5 in a hollow shape, which is a plurality of through holes in an arbitrary shape, serving as a passage for the liquid in the high-temperature zone to flow upward to the boiling zone.

[0030] The horizontal partition 3 is provided with a water outlet gap 5 in a hollow shape, which is a plurality of through holes in an arbitrary shape, serving as a passage for the liquid in the high-temperature zone to flow upward to the boiling zone.

[0031] The vertical partition 4 is vertically arranged or arranged with the upper end inwardly inclined, so that the liquid in the high-temperature zone is as little as possible and the liquid in the low-temperature zone is as much as possible.

[0032] The vertical partition 4 is vertically arranged or arranged with the upper end inwardly inclined, so that the liquid in the high-temperature zone is as little as possible and the liquid in the low-temperature zone is as much as possible.

[0033] The vertical partition 4 is vertically arranged or arranged with the upper end inwardly inclined, so that the liquid in the high-temperature zone is as little as possible and the liquid in the low-temperature zone is as much as possible.

[0034] The pot body 1 and the main body 2 are made of food-grade materials with low thermal conductivity, which reduces the heat conduction rate from the high-temperature zone to the low-temperature zone surrounded by the high-temperature zone, and reduces the heat loss rate from the outer surface of the low-temperature zone to the outside air, thereby achieving energy saving.

[0035] The use method of the high and low temperature partition energy-saving hot pot structure, the main body 2 is put into the pot body 1 to form the energy-saving hot pot structure, and the food materials are started to be cooked, the liquid boiled in the high temperature area 12 is poured out from the water outlet gap 5 of the horizontal partition plate 3 to the cooking area 11, and after the liquid is cooled by the food materials in the cooking area 11, the liquid falls into the low temperature area 13 from the water inlet gap 6, and is returned to the high temperature area 12 through the water inlet gap 7 at the bottom of the low temperature area 13 and the high temperature area 12; the liquid in the pot body 1 forms a circulating water flow according to the high temperature area water flow 14, the cooking area water flow 15, the low temperature area water flow 16 and the high temperature area water flow 14, and is rapidly radiated from the center to the edge when passing through the cooking area with a shallow water level, so that the food materials and the oil layer are pushed to the edge to be concentratedly cooked, oil is saved, raw and cooked foods are separated, the food materials are easily fished, splashing is avoided, and the pot bottom is not stained; the outer low temperature area reduces the temperature difference between the pot body 1 and the outside, the high temperature area has less water, and the heating waiting time is shortened, so that the problem of non-energy saving in the background technology is solved.

[0036] Embodiment one, refer to the attached Figures 1-4 The pot body 1 of the hot pot is circular.

[0037] The vertical partition plate 4 surrounds a space below the center of the horizontal partition plate 3 to form a high temperature area, the periphery of the vertical partition plate 4 is a low temperature area, the low temperature area wraps the high temperature area, the low temperature area contacts the pot body 1, the temperature difference between the pot body and the outside is reduced, and heat loss is reduced, the horizontal partition plate 3 is provided with a hollow water outlet gap 5, there is a water inlet gap 6 between the edge of the horizontal partition plate 3 and the pot body 1, the edge of the horizontal partition plate 3 has a fixed point 8 which is protruded with intervals, and the center of the horizontal partition plate 3 has a circular taking and placing hole 9 which matches the finger, and the bottom edge of the vertical partition plate 4 and the bottom surface of the pot body 1 have a water inlet gap 7.

[0038] The vertical partition plate 4 is vertically arranged or is arranged with the upper end inwardly inclined, so that the liquid in the high temperature area is as little as possible and the liquid in the low temperature area is as much as possible.

[0039] In the drawings, the high temperature area water flow 14 flows to the cooking area 11 through the water outlet gap 5, the cooking area water flow 15 falls into the low temperature area 13 through the water inlet gap 6, and the low temperature area water flow 16 returns to the high temperature area 12 through the water inlet gap 7. The cooking area water flow flows in a radiation shape from the center to the edge, pushes the food materials and the oil layer to the edge to be mixed and immersed in oil, reduces the area of the water surface covered by the oil layer from a large area to a small area, and saves oil. Further, the radiation water flow can take away the energy of the boiling bubbles, solves the problem that the soup is easy to splash, and has a simple structure, low cost and easy disassembly and cleaning compared with the comparative document 1.

[0040] In the drawings, the water level in the cooking area is shallow, and the food materials are concentrated at the edge, so that the problems of the traditional hot pot, such as free cooking in deep water, food stringing, position not fixed, raw and cooked foods not separated, inconvenient fishing and easy to stain the pot bottom, are solved.

[0041] Embodiment two, refer to the attached Figures 5-7The pot body 1 of the chafing dish is square. The structure and use method are the same as the round chafing dish.

[0042] Embodiment three, refer to the attached Figures 8-10 The pot body 1 of the chafing dish is a yin-yang chafing dish.

[0043] The pot body 1 of the yin-yang chafing dish is divided into at least two spaces by the partition 17, and the main body 2 is also divided into at least two parts, each part of the main body is composed of the horizontal partition 3 and the vertical partition 4 which are connected as a whole, and the bottom surface of the horizontal partition 3 is connected with the upper edge of the vertical partition 4.

[0044] One part of the main body 2 is put into one space of the pot body 1 of the yin-yang chafing dish, the outer contour of this part of the main body 2 matches the contour of the space in the pot body 1, and after this part of the main body 2 is put into the corresponding space of the pot body 1, the edge of this part of the main body 2 is attached to the surface of the space in the pot body 1.

[0045] Each part of the main body 2 divides the space where it is put into into the boiling area 11, the high-temperature area 12 and the low-temperature area 13, which are used independently and are not affected.

Claims

1. An energy-saving hot pot structure with high and low temperature zones, characterized in that: It includes a pot body (1) and a main body (2); the main body (2) is composed of a horizontal partition (3) and a vertical partition (4) that are connected as one piece. The bottom surface of the horizontal partition (3) is connected to the upper edge of the vertical partition (4); the main body (2) is placed in the pot body (1) to form an energy-saving hot pot structure. The horizontal partition (3) divides the space inside the pot body (1) into two parts, the upper part is the hot pot area (11), and the lower part is further divided by the vertical partition (4); the vertical partition (4) divides or encloses two or more spaces below the horizontal partition (3). At least one space corresponds to the heat source for heating the pot body (1). The space corresponding to the heat source is called the high temperature zone (12), and the space without a corresponding heat source is called the low temperature zone (13).

2. The energy-saving hot pot structure with high and low temperature partitioning according to claim 1, characterized in that: The outer contour of the main body (2) matches the inner contour of the pot body (1). After the main body (2) is placed into the pot body (1), the edge of the main body (2) fits against the inner surface of the pot body (1). The edge of the horizontal partition (3) contacts the inner side of the pot body (1) to fix the main body in the horizontal direction, and the bottom edge of the vertical partition (4) contacts the inner bottom surface of the pot body (1) to support the main body.

3. The energy-saving hot pot structure with high and low temperature partitioning according to claim 1 or 2, characterized in that: The vertical partition (4) forms a high-temperature zone below the center of the horizontal partition (3), and the outer periphery of the vertical partition (4) is a low-temperature zone, which encloses the high-temperature zone.

4. The energy-saving hot pot structure with high and low temperature partitioning according to claim 3, characterized in that: The diaphragm (3) is provided with a hollow water outlet gap (5), which is a plurality of through holes of arbitrary shape, serving as a channel for the liquid in the high-temperature zone to flow upward to the rinsing zone.

5. The energy-saving hot pot structure with high and low temperature partitioning according to claim 3, characterized in that: There is a drainage gap (6) between the edge of the partition (3) and the pot body (1), which serves as a channel for the liquid after rinsing to fall into the low-temperature zone.

6. The energy-saving hot pot structure with high and low temperature partitioning according to claim 3, characterized in that: The edge of the partition plate (3) is provided with spaced protruding fixing points (8), which are in contact with the inner side of the pot body (1) to fix the main body in the horizontal direction.

7. The energy-saving hot pot structure with high and low temperature partitioning according to claim 3, characterized in that: The transverse partition (3) has a circular pick-and-place hole (9) in the center that matches the finger, for inserting the finger to pick up or place the main body.

8. The energy-saving hot pot structure with high and low temperature partitioning according to claim 3, characterized in that: The vertical partition (4) is set vertically or tilted inward at the top, so that the liquid in the high temperature zone is as little as possible and the liquid in the low temperature zone is as much as possible.

9. The energy-saving hot pot structure with high and low temperature partitioning according to claim 3, characterized in that: The bottom edge of the vertical partition (4) is provided with a water inlet gap (7) between the bottom edge of the pot body (1) and the bottom surface of the pot body (1), which serves as a channel for the liquid in the low temperature zone to enter the high temperature zone.

10. A method of using the high and low temperature zoned energy-saving hot pot structure according to any one of claims 1-9, characterized in that: The main body (2) is placed into the pot body (1) to form an energy-saving hot pot structure. The ingredients are then cooked. The boiling liquid in the high-temperature zone (12) flows upward from the water outlet gap (5) of the partition (3) to the cooking zone (11). After being cooled down by the ingredients in the cooking zone (11), the liquid falls into the low-temperature zone (13) from the water outlet gap (6). It then flows back to the high-temperature zone (12) through the water inlet gap (7) at the bottom of the low-temperature zone (13) and the high-temperature zone (12). The liquid in the pot body (1) forms a circulating water flow according to the water flow in the high-temperature zone (14), the water flow in the cooking zone (15), the water flow in the low-temperature zone (16), and the water flow in the high-temperature zone (14). When passing through the shallow water cooking zone, the liquid rapidly radiates from the center to the edge, pushing the ingredients and oil layer to the edge for concentrated cooking.

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