Fire gathering kitchen ware

Abstract

The invention relates to the technical field of food cooking equipment, in particular to a fire gathering kitchen ware which comprises a pot body for cooking and a skirt edge. The upper edge of the pot body is connected with the upper edge of the skirt edge, and a fire gathering groove is formed in an area defined by the peripheral side of the pot body and the inner side wall of the skirt edge. The skirt edge is arranged on the outer edge of the pot body, so that the heating efficiency is high, and the sealing performance is better. The skirt edge can play a role in preventing heat from leaking, energy consumption is saved, the upper half portion of the pot body can be evenly heated, the whole pot body is evenly heated, food can be quickly cooked, pot gas is sufficient, the flavor of food materials is improved, cooking time is shortened, and heat transfer efficiency is high.

Description

Technical Field

[0001] This invention relates to the field of food cooking equipment technology, and in particular to a heat-concentrating kitchen utensil. Background Technology

[0002] In ancient times, wood-fired stoves and restaurant woks had flames that covered the entire wok, resulting in even heating. Most of the heat was transferred to the food through the wok, enhancing flavor and shortening cooking time. In contrast, when using a gas wok at home, although most of the flame is at the bottom, heat loss is affected by heat conduction. Some heat is quickly dissipated into the air along the outer edge of the wok with the rising airflow, hindering heat transfer. Summary of the Invention

[0003] In order to address the technical deficiencies mentioned in the background art, the purpose of this invention is to provide a fire-concentrating kitchen appliance.

[0004] To achieve the above objectives, the present invention adopts the following technical solution:

[0005] A heat-concentrating cookware includes a pot body and a skirt for cooking, wherein the upper edge of the pot body is connected to the upper edge of the skirt, and the area enclosed between the outer periphery of the pot body and the inner sidewall of the skirt forms a heat-concentrating groove.

[0006] By adopting the above technical solution, a skirt is set on the outer edge of the pot body, resulting in high heating efficiency and better sealing. The skirt can prevent heat loss, saving energy, and also ensure that the upper part of the pot body is heated evenly. The entire pot body is heated evenly, which is conducive to the rapid cooking of food, sufficient wok hei (wok aroma), improved flavor of ingredients, and shortened cooking time, with high heat transfer efficiency.

[0007] Furthermore, the pot body and the skirt are integrally stamped, resulting in high processing efficiency, longer service life, and better sealing.

[0008] Furthermore, the pot body is formed by stamping, resulting in high processing efficiency. The pot body is cut along the diameter into a first part with open ends and a second part with a pot bottom. The cut ends of the first part are welded to the cut ends of the second part to form the heat-concentrating cookware, reducing mold costs, lowering costs, and allowing for a wider variety of pot shapes.

[0009] Furthermore, the height ratio of the first segment to the pot body is between one-quarter and one-third, ensuring the capacity of the second segment and the depth of the first segment, thereby improving the heat concentration effect.

[0010] Furthermore, the pot body is formed by stamping in one piece, and the formed pot body is divided into the first part and the second part by laser cutting. The first part is flipped and fastened onto the second part and welded into a whole, which is convenient to process and simple to operate.

[0011] Furthermore, the cross-sections of the pot body and the skirt are M-shaped, resulting in a novel and more aesthetically pleasing structure.

[0012] Furthermore, the periphery of the skirt is designed with an arc surface structure, which can reflect heat towards the pot body and reduce energy loss.

[0013] Furthermore, the distance between the bottom of the pot and the skirt is maximized, which allows more heat to gather towards the upper edge of the pot, increasing the temperature of the upper part of the pot and making the food heat more evenly.

[0014] Furthermore, the pot body is provided with a cooking containment groove, the maximum depth of which is greater than or equal to the maximum depth of the heat-gathering groove, which facilitates use and prevents the edge from being bumped during cooking.

[0015] Furthermore, the thickness of the skirt is less than or equal to the thickness of the pot body, which can save costs, reduce weight, and make it easier to use.

[0016] In summary, the beneficial effects of the present invention are as follows:

[0017] In this invention, a skirt is provided on the outer edge of the pot body, which improves heating efficiency and sealing. The skirt can prevent heat loss, saving energy, and also ensures that the upper part of the pot body is heated evenly. The entire pot body is heated evenly, which is conducive to the rapid cooking of food, the full wok hei (wok aroma), improved flavor of ingredients, and shortened cooking time, resulting in high heat transfer efficiency. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the structure of an embodiment of the fire-concentrating kitchen appliance of the present invention.

[0019] Figure 2 This is a front view of an embodiment of the fire-concentrating kitchen appliance of the present invention.

[0020] Figure 3 yes Figure 2 A schematic diagram of the cross-sectional structure of AA.

[0021] Figure 4 This is a structural schematic diagram from another perspective of an embodiment of the fire-gathering kitchen appliance of the present invention.

[0022] Figure 5 This is a front view of an embodiment of the pot body division of the fire-concentrating kitchen appliance of the present invention.

[0023] Explanation of the reference numerals in the figure:

[0024] 1. Heat-concentrating cookware; 11. Pot body; 111. First part; 112. Second part; 12. Skirt; 13. Heat-concentrating groove. Detailed Implementation

[0025] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention are within the scope of protection of the present invention.

[0026] Those skilled in the art should understand that, in the disclosure of this invention, the terms "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, the above terms should not be construed as limiting this invention.

[0027] In the description of this invention, the use of terms such as "a number" means one or more, with "more than" meaning two or more. Terms like "greater than," "less than," and "exceeding" are understood to exclude the stated number, while terms like "above," "below," and "within" are understood to include the stated number. The use of terms like "first," "second," and "third" is merely for distinguishing technical features and should not be construed as indicating or implying relative importance, the number of indicated technical features, or the sequential relationship between indicated technical features.

[0028] The following is in conjunction with the appendix Figure 1-5 The embodiments of the present invention will be described in further detail below.

[0029] A type of fire-gathering kitchen utensil, such as Figure 1 , Figure 2 , Figure 3 As shown, it includes a pot body 11 for cooking and a skirt 12. The upper edge of the pot body 11 is connected to the upper edge of the skirt 12, and the area enclosed between the outer periphery of the pot body 11 and the inner wall of the skirt 12 forms a heat-concentrating groove 13.

[0030] The outer edge of the pot body 11 is provided with a skirt 12, which has high heating efficiency and better sealing. The skirt 12 can prevent heat from escaping, saving energy, and can also make the upper part of the pot body 11 heat evenly. The entire pot body 11 is heated evenly, which is conducive to the food cooking quickly, producing a strong wok hei (wok aroma), improving the flavor of the ingredients, shortening the cooking time, and having high heat transfer efficiency.

[0031] In some embodiments, the pot body 11 and the skirt are integrally stamped, resulting in high processing efficiency, longer service life, and better sealing.

[0032] In some embodiments, please refer to Figure 4 , Figure 5 The pot body 11 is stamped and formed, resulting in high processing efficiency. The pot body 11 is cut along the diameter into a first part 111 with open ends and a second part 112 with a pot bottom. The cut ends of the first part 111 are welded to the cut ends of the second part 112 to form a heat-concentrating cookware 1. The second part 112 is used for cooking food, and the first part 111 serves as a skirt 12 to concentrate the heat. This reduces mold costs, lowers costs, and allows for a wider variety of pot shapes.

[0033] For preferred options, please refer to [the provided text]. Figure 5 The height ratio of the first component 111 to the pot body 11 is between one-quarter and one-third, ensuring the capacity of the second component 112 and the depth of the first component 111, thereby improving the heat concentration effect. In this application, the first component 111 occupies one-third of the height of the pot body 11, and the second component 112 occupies two-thirds of the height of the pot body 11.

[0034] During the manufacturing process of the Juhuo kitchenware 1, the pot body 11 is forged using a male and female mold under a stamping machine, forming the pot body 11 in a single stamping operation. The formed pot body 11 is then laser-cut into a first part 111 and a second part 112 using a laser cutting machine. The cut end of the first part 111 is flipped and snapped onto the cut end of the second part 112. Then, a wire welding machine is used to weld the first part 111 and the second part 112 together at their contact points, making the process convenient and simple. Finally, anchor bolts are drilled at corresponding positions on the second part 112 to install the handle.

[0035] In some embodiments, the cross-section of the pot body 11 and the skirt 12 is M-shaped, resulting in a unique appearance, novel structure, and enhanced aesthetics. The skirt 12 is configured with a curved surface protruding away from the pot body 11, allowing the inner wall of the skirt 12 to reflect heat towards the pot body 11, reducing energy loss and improving the heating efficiency of the pot body 11.

[0036] For preferred options, please refer to [the provided text]. Figure 3 , Figure 4 The gap between the bottom of the pot body 11 and the skirt 12 is the largest, which allows more heat to gather towards the upper edge of the pot body 11, increasing the temperature of the upper part of the pot body 11 and making the food heat more evenly. The thickness of the skirt 12 is less than or equal to the thickness of the pot body 11, which can save costs, reduce weight, and make it easier to use.

[0037] In some embodiments, please refer to Figure 3 The pot body 11 is provided with a cooking containment groove. The maximum depth of the containment groove is greater than or equal to the maximum depth of the fire-gathering groove 13, which facilitates use and prevents the side skirt 12 from being bumped when stir-frying.

[0038] Specifically, the difference between the diameter of the opening side of the receiving groove and the diameter of the skirt 12 on the bottom side of the pot is 2.5cm-6cm, which can effectively reduce heat loss and improve heat utilization. That is, the difference between the maximum diameter of the pot body 11 and the maximum diameter of the skirt 12 is 2.5cm-6cm. Among them, this difference is preferably 4cm, which has a better heat retention effect.

[0039] This fire-concentrating kitchen utensil features a unique shape, simple structure, economic practicality, and energy efficiency. Besides being shaped like a wok, it can also be made into a clay pot for dishes like clay pot rice and clay pot dishes. The interior of the clay pot can be lined with enamel for decocting traditional Chinese medicine. This fire-concentrating kitchen utensil is also suitable for stewing soups and meats, making it environmentally friendly and healthy. It can be used on gas stoves, natural gas stoves, wood-burning stoves, and induction cookers. The materials used in its construction can include copper, cast iron, stainless steel, and enamel.

[0040] The embodiments described in this specific implementation are preferred embodiments of this application and are not intended to limit the scope of protection of this application. Identical components are represented by the same reference numerals. Therefore, all equivalent changes made to the structure, shape, and principle of this application should be covered within the scope of protection of this application.

Claims

1. A poly-fueled cooking appliance, characterized by, The cooking utensil (1) comprises a pot body (11) and a skirt (12), the upper edge of the pot body (11) is connected with the upper edge of the skirt (12), and the area enclosed between the outer circumferential side of the pot body (11) and the inner side wall of the skirt (12) forms a fire collecting groove (13).

2. The fire pit of claim 1, wherein, The pot body (11) and the skirt (12) are integrally formed by stamping.

3. The fire pit of claim 1, wherein, The pot body (11) is formed by stamping, and the pot body (11) is cut into a first part (111) with two open ends and a second part (112) with a pot bottom in the diameter direction, and the cut end of the first part (111) is welded to the cut end of the second part (112) to form the cooking utensil (1).

4. The fire pit of claim 3, wherein, The ratio of the height of the first part (111) to the height of the pot body (11) is between one fourth and one third.

5. The fire pit of claim 3, wherein, The pot body (11) is formed by one-time stamping, and the pot body (11) after forming is cut into the first part (111) and the second part (112) by laser cutting, the first part (111) is reversely buckled on the second part (112) and welded into a whole.

6. The fire pit of claim 1, wherein, The cross section of the pot body (11) and the skirt (12) is M-shaped.

7. The fire pit of claim 1, wherein, The circumferential side of the skirt (12) is provided with an arc surface structure.

8. The fire pit of claim 1, wherein, The distance between the pot bottom of the pot body (11) and the skirt (12) is the largest.

9. The fire pit of claim 1, wherein, The pot body (11) is provided with a containing groove for cooking, and the maximum groove depth of the containing groove is greater than or equal to the maximum groove depth of the fire collecting groove (13).

10. The fire pit of claim 1, wherein, The thickness of the skirt (12) is less than or equal to the thickness of the pot body (11).

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