Public chopsticks

Abstract

A pair of public chopsticks comprises a first chopstick body and a second chopstick body, soft wrapping layers are arranged on the outer surfaces of the first chopstick body and the second chopstick body, and the tail ends of the first chopstick body and the second chopstick body are connected into a whole through the soft wrapping layers and extension parts. The utility model has the advantages that the using method of the traditional chopsticks can be reserved, the appearance contrast is large, the chopsticks are easy to distinguish, and the chopsticks can be distinguished consciously during dining, so that the effects of public use and prevention of personal hygiene cross infection are achieved, and the problems that the traditional chopsticks are similar to chopsticks used by people in color and shape and are difficult to distinguish are solved.

Description

Technical Field

[0001] The utility model relates to the technical field of chopsticks, in particular to a pair of public chopsticks which are easy to distinguish. Background Art

[0002] Chopsticks are a common eating tool used by Chinese people. They are usually made of bamboo, wood, metal, plastic and other materials. They are one of the symbols of Chinese food culture. Compared with Western knives and forks, chopsticks are simple to make, low in cost, versatile and easy to use. They are the crystallization of the wisdom of the ancient Chinese working people.

[0003] However, as people's living standards continue to improve, the demand for healthy living habits is also increasing. The disadvantages of using chopsticks are gradually emerging. According to the dining habits of the Chinese, dishes are served on a public plate, picked up with chopsticks and directly put into the mouth, making it inevitable that the chopsticks are contaminated with saliva. The chopsticks contaminated with saliva are directly used to pick up dishes from the public plate, and the dishes on the public plate are contaminated with saliva and then picked up and eaten by others. Once someone eating at the same table has an infectious disease, bacteria and viruses can easily spread through the above methods.

[0004] To solve the above problems, health experts have suggested that serving chopsticks should be used when many people dine together, and that the serving chopsticks should be distinguished by color. However, it is still easy for people to confuse them during use. Utility Model Content

[0005] In order to solve the above problems, the utility model provides a kind of public chopsticks to the society, which retains the traditional method of using chopsticks and has a large contrast in appearance for easy distinction. When dining, the public chopsticks can be consciously distinguished, thereby achieving the effect of public and preventing cross infection of personal hygiene, and solving the problem that the traditional public chopsticks are similar in color and shape to the chopsticks used by people and are difficult to distinguish.

[0006] The technical solution of the utility model is to provide a pair of public chopsticks, comprising a first pair of chopsticks and a second pair of chopsticks, wherein a soft coating layer is arranged on the outer surfaces of the first pair of chopsticks and the second pair of chopsticks, and the soft coating layer and the extension part connect the tail ends of the first pair of chopsticks and the second pair of chopsticks into one.

[0007] As an improvement to the utility model, the soft coating layer is made of food-grade silica gel.

[0008] As an improvement to the present invention, a U-shaped elastic member is provided in the extension portion, and two free ends of the U-shaped elastic member are fixedly connected to the tail ends of the first chopstick and the second chopstick respectively.

[0009] As an improvement to the utility model, the U-shaped elastic member is made of stainless steel.

[0010] As an improvement to the present invention, the U-shaped elastic member and the tail ends of the first chopsticks and the second chopsticks are bent toward the same side to form an arc-shaped chopstick tail.

[0011] As an improvement to the present invention, the diameters of the tail ends of the first chopstick and the second chopstick are larger than the diameters of the front ends of the first chopstick and the second chopstick.

[0012] As an improvement to the present invention, the diameters of the first and second chopsticks gradually decrease from the tail ends to the front ends.

[0013] The utility model adopts a structure in which a soft coating layer is provided on the outer surfaces of the first chopsticks and the second chopsticks, and the soft coating layer and the extension part connect the tail ends of the first chopsticks and the second chopsticks into one body, so that the utility model can retain the traditional chopstick usage method, and the appearance has a large contrast and is easy to distinguish. When dining, the public chopsticks can be consciously distinguished, thereby achieving the effect of public and preventing personal hygiene cross infection, and solving the problem that the traditional public chopsticks and the chopsticks used by people are similar in color and shape and are difficult to distinguish. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is a three-dimensional structural schematic diagram of the first embodiment of the utility model.

[0015] Figure 2 yes Figure 1 Schematic diagram of the AA section structure.

[0016] Figure 3 yes Figure 1 Schematic diagram of the BB cross-section structure.

[0017] Figure 4 yes Figure 1 Schematic diagram of the three-dimensional structure when unfolded.

[0018] Figure 5 It is a three-dimensional structural schematic diagram of the second embodiment of the utility model.

[0019] Figure 6 yes Figure 5 Schematic diagram of the CC cross-section structure. DETAILED DESCRIPTION

[0020] See also Figures 1 to 4 , Figures 1 to 4 Disclosed is a first embodiment of a pair of serving chopsticks, comprising a first pair of chopsticks 1 and a second pair of chopsticks 2 (dashed line portion in the figure), wherein a soft coating layer 3 is provided on the outer surface of the first pair of chopsticks 1 and the second pair of chopsticks 2, and the soft coating layer 3 and an extension portion 31 connect the tail ends of the first pair of chopsticks 1 and the second pair of chopsticks 2 into one.

[0021] Preferably, the soft coating layer 3 is made of food-grade silica gel.

[0022] Preferably, the diameters of the tail ends of the first chopsticks 1 and the second chopsticks 2 are larger than the diameters of the front ends of the first chopsticks 1 and the second chopsticks 2.

[0023] Preferably, the diameters of the first chopsticks 1 and the second chopsticks 2 gradually decrease from the rear end to the front end.

[0024] The utility model can retain the traditional method of using chopsticks, and the appearance has a large contrast and is easy to distinguish. When dining, the public chopsticks can be consciously distinguished, thereby achieving the effect of public and preventing personal hygiene cross infection, and solves the problem that the traditional public chopsticks and the chopsticks used by people are similar in color and shape and are difficult to distinguish.

[0025] See also Figure 5 and Figure 6 , Figure 5 and Figure 6 Disclosed are a first embodiment and a second embodiment of a pair of serving chopsticks. Figure 5 and Figure 6 The embodiment shown and Figure 1-Figure 4 The embodiment shown has the same general structure, except that a U-shaped elastic member 311 is provided in the extension portion 31, and the two free ends of the U-shaped elastic member 311 are respectively fixedly connected to the tail ends of the first chopstick 1 and the second chopstick 2. There are two ways of fixed connection described here, one is that the first chopstick 1 and the second chopstick 2 are independent, and the two ends of the first chopstick 1 and the second chopstick 2 are welded to the corresponding ends of the U-shaped elastic member 311; the other way is that the first chopstick 1, the second chopstick 2 and the U-shaped elastic member 311 are bent from the same material, and are not connected by welding.

[0026] Preferably, the U-shaped elastic member 311 is made of stainless steel, and the cross section of the U-shaped elastic member 311 is rectangular (see Figure 6 ) or oval.

[0027] Preferably, the U-shaped elastic member 311 and the tail ends of the first chopsticks 1 and the second chopsticks 2 are bent toward the same side to form an arc-shaped chopstick tail 312, which is convenient for placement on the chopstick holder.

[0028] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes within the technical scope disclosed by the present invention according to the technical scheme and the utility model concept of the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A pair of public chopsticks, comprising a first pair of chopsticks (1) and a second pair of chopsticks (2), characterized in that: A soft coating layer (3) is provided on the outer surfaces of the first chopsticks (1) and the second chopsticks (2), and an extension portion (31) of the soft coating layer (3) connects the tail ends of the first chopsticks (1) and the second chopsticks (2) into one body.

2. The public chopsticks according to claim 1, characterized in that: The soft coating layer (3) is made of food-grade silica gel.

3. The public chopsticks according to claim 1 or 2, characterized in that: A U-shaped elastic member (311) is provided in the extension portion (31), and two free ends of the U-shaped elastic member (311) are fixedly connected to the tail ends of the first chopstick (1) and the second chopstick (2), respectively.

4. The serving chopsticks according to claim 3, characterized in that: The U-shaped elastic member (311) is made of stainless steel.

5. The serving chopsticks according to claim 3, characterized in that: The U-shaped elastic member (311) and the tail ends of the first chopsticks (1) and the second chopsticks (2) are bent towards the same side to form an arc-shaped chopstick tail (312).

6. The serving chopsticks according to claim 3, characterized in that: The first chopsticks (1), the second chopsticks (2) and the U-shaped elastic member (311) are formed by bending the same material.

7. The public chopsticks according to claim 1 or 2, characterized in that: The diameters of the tail ends of the first chopsticks (1) and the second chopsticks (2) are greater than the diameters of the front ends of the first chopsticks (1) and the second chopsticks (2).

8. The serving chopsticks according to claim 7, characterized in that: The diameters of the first chopsticks (1) and the second chopsticks (2) gradually decrease from the rear end to the front end.

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