Multifunctional large wok

Abstract

The utility model relates to the technical field of woks, and provides a multifunctional large wok which comprises a wok body and a glass wok cover, and a through hole is formed in the surface, close to the center, of the glass wok cover. The rubber ring is fixedly embedded in the inner wall of the through hole, and a rotating shaft is movably embedded in the rubber ring; and two limiting sheets. When a user holds the handle at one end of the rotating shaft and rotates the handle, the limiting piece on the outer surface of the rotating shaft is connected to the outer surface of the rubber ring in a sliding mode, so that the rotating shaft is limited, angle deviation of the rotating shaft in the rotating process is prevented, and meanwhile the connecting rod on the surface is supported through the rotating shaft; meanwhile, the stirring plate on the surface of the connecting rod is slidably connected to the inner wall of the wok body, and when food materials and edible oil are put into the wok body to be processed, the glass wok cover is embedded into the surface of the wok body, so that the edible oil is prevented from splashing and scalding a user, and the protection performance is improved.

Description

Technical Field

[0001] The utility model relates to the technical field of frying pans, in particular to a multifunctional large frying pan. Background Art

[0002] A wok is a Chinese cooking tool, a type of pot. It's primarily used for frying or stir-frying, but can also be used for steaming, stewing, deep-frying, and other cooking methods. As living conditions improve and living standards rise, people are becoming more discerning about their diets, emphasizing the importance of color, flavor, and aroma. Different dishes often require different cooking tools to achieve the desired results.

[0003] At present, some woks in the prior art have a single function. When the wok processes food raw materials, cooking oil needs to be added to improve the taste of the food and make the food cook quickly. Therefore, when some ingredients come into contact with the hot oil in the wok, hot oil splashes easily. At the same time, it is inconvenient to turn the ingredients at the moment, which easily leads to over-processing of the ingredients due to heat transfer from the hot oil. At the same time, when some woks cook time-consuming ingredients, some woks and the pot lid are easily unstable when placed, resulting in internal heat loss, which prolongs the cooking time. Therefore, improvements are needed. Utility Model Content

[0004] The purpose of the utility model is to solve the problems existing in the prior art. At present, some of the woks in the prior art have a single function. When the wok processes food raw materials, cooking oil needs to be added to improve the taste of the food and make the food cook quickly. Therefore, when some ingredients come into contact with the hot oil in the wok, hot oil splashes easily. At the same time, it is inconvenient to turn the ingredients at the moment, which easily leads to over-processing of the ingredients due to heat transfer from the hot oil. At the same time, when some woks are used to cook time-consuming ingredients, the woks and the lids are easily unstable when placed, resulting in internal heat loss, which prolongs the cooking time.

[0005] In order to achieve the above-mentioned object, the utility model adopts the following technical solution: a multifunctional large frying pan, comprising: a frying pan body and a glass lid, wherein a through hole is opened on the surface of the glass lid near the center; and further comprising:

[0006] A rubber ring is fixedly embedded on the inner wall of the through hole, and a rotating shaft is movably embedded inside the rubber ring;

[0007] The two limiting plates are both fixedly mounted on the outer surface of the rotating shaft, and the two limiting plates are both slidably connected to the outer surface of the rubber ring.

[0008] Preferably, a handle is fixedly mounted on a surface of the rotating shaft on one side away from the frying pan body.

[0009] The technical effect of adopting the above further solution is: the handle is supported by the rotating shaft, and when the user turns the handle, the rotating shaft is driven to rotate.

[0010] Preferably, a connecting rod is fixedly mounted on the end surface of the rotating shaft away from the handle.

[0011] The technical effect of adopting the above further solution is: the connecting rod is fixedly supported by the rotating shaft.

[0012] Preferably, a stirring plate is fixedly mounted on a side surface of the connecting rod away from the handle, and a side surface of the stirring plate is slidably connected to the inner wall of the frying pan body.

[0013] The technical effect of adopting the above further solution is: the stirring plate on the surface of the connecting rod is slidably connected to the inner wall of the wok body, so that when food and cooking oil are placed in the wok body for processing, the food can be turned over and stirred.

[0014] Preferably, a protective ring is provided on the surface of the glass pot lid away from the handle, and a sealing ring is fixedly installed on the inner wall of the protective ring.

[0015] The technical effect of adopting the above further solution is: by arranging the protective ring on the surface of the glass pot cover, the glass pot cover is protected, and the protective ring on the inner wall is fixed at the same time.

[0016] Preferably, one side surface of the sealing ring is movably sleeved on the outer surface of the wok body, and a handle is fixedly mounted on the outer surface of one side of the wok body.

[0017] The technical effect of adopting the above further solution is: when the sealing ring is movably embedded in the surface of the wok body, the glass lid is better sealed, reducing the outflow of hot air through the gap between the glass lid and the wok body, thereby making the ingredients mature quickly and improving cooking efficiency.

[0018] Preferably, anti-slip pads are fixedly installed on the surfaces on opposite sides of the handle.

[0019] The technical effect of adopting the above further solution is: when the user holds the handle, the palm of the hand contacts the anti-slip pad, which increases the friction and prevents the user from holding the wok steadily due to oil stains on the hand.

[0020] Preferably, a plurality of limiting rings are fixedly mounted on the inner wall of the frying pan body.

[0021] The technical effect of adopting the above further solution is: at the same time, multiple limiting rings are provided on the inner wall of the wok body, and openings are provided between the multiple limiting rings, thereby facilitating the placement and removal of the steaming plate.

[0022] Compared with the prior art, the advantages and positive effects of the present invention are:

[0023] 1. In the utility model, when the user holds the handle at one end of the rotating shaft and turns the handle, the limiting piece on the outer surface of the rotating shaft is slidably connected to the outer surface of the rubber ring, thereby limiting the rotating shaft and preventing the rotating shaft from angular deviation during rotation. At the same time, the connecting rod on the surface is supported by the rotating shaft, and the stirring plate on the surface of the connecting rod is slidably connected to the inner wall of the wok body. When food and cooking oil are placed in the wok body for processing, when the glass pot lid is embedded in the surface of the wok body, it can prevent the cooking oil from splashing and scalding the user, thereby improving the protection performance, and at the same time, the food can be turned over to prevent excessive processing of the food.

[0024] 2. In the present invention, a protective ring is provided on the surface of the glass lid, a sealing ring is fixedly installed inside the protective ring, and the sealing ring is movably embedded in the surface of the wok body, thereby better sealing the glass lid and reducing the outflow of hot air through the gap between the glass lid and the wok body, thereby making the ingredients cook quickly and improving cooking efficiency. At the same time, when the user holds the handle, the palm of the hand contacts the anti-slip pad, which increases friction and prevents the wok from being unstable due to oil stains on the hands. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The utility model provides a schematic diagram of a multifunctional large frying pan from a top view;

[0026] Figure 2 The utility model provides a partial internal structural schematic diagram of a multifunctional large frying pan;

[0027] Figure 3 The utility model provides a cross-sectional structural diagram of a multifunctional large frying pan;

[0028] Figure 4 The present invention provides a multifunctional large frying pan, as shown in FIG.

[0029] Legend:

[0030] 1. Wok body; 101. Handle; 102. Anti-slip pad; 103. Limiting ring; 2. Glass lid; 201. Protective ring; 202. Sealing ring; 203. Through hole; 204. Rubber ring; 3. Rotating shaft; 301. Limiting piece; 302. Handle; 303. Connecting rod; 304. Stirring plate. DETAILED DESCRIPTION

[0031] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the present invention is further described below with reference to the accompanying drawings and embodiments. It should be noted that the embodiments of the present application and the features therein can be combined with each other without conflict.

[0032] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways than those described herein. Therefore, the present invention is not limited to the specific embodiments disclosed in the following specification.

[0033] Example 1, as Figure 1-4 As shown, the utility model provides a multifunctional large frying pan, comprising: a frying pan body 1 and a glass lid 2, wherein a through hole 203 is opened on the surface of the glass lid 2 near the center; further comprising: a rubber ring 204, fixedly embedded in the inner wall of the through hole 203, and a rotating shaft 3 movably embedded in the interior of the rubber ring 204; two limiting pieces 301, both fixedly mounted on the outer surface of the rotating shaft 3, and both limiting pieces 301 are slidably connected to the outer surface of the rubber ring 204.

[0034] In this embodiment, when the user holds the handle 302 at one end of the rotating shaft 3 and rotates the handle 302, the limiting piece 301 on the outer surface of the rotating shaft 3 is slidably connected to the outer surface of the rubber ring 204, thereby limiting the rotating shaft 3 to prevent the rotating shaft 3 from angular deviation during rotation. At the same time, the connecting rod 303 on the surface of the rotating shaft 3 is supported, and the stirring plate 304 on the surface of the connecting rod 303 is slidably connected to the inner wall of the wok body 1. When food and cooking oil are placed in the wok body 1 for processing, when the glass pot cover 2 is embedded in the surface of the wok body 1, it can prevent cooking oil from splashing and scalding the user, thereby improving the protection performance, and at the same time, the food can be turned over to prevent excessive processing of the food.

[0035] In embodiment 2, a handle 302 is fixedly mounted on the surface of the rotating shaft 3 on the side away from the wok body 1, a connecting rod 303 is fixedly mounted on the surface of one end of the rotating shaft 3 away from the handle 302, a stirring plate 304 is fixedly mounted on the surface of the connecting rod 303 on the side away from the handle 302, one side surface of the stirring plate 304 is slidably connected to the inner wall of the wok body 1, a protective ring 201 is provided on the surface of the glass lid 2 away from the handle 302, a sealing ring 202 is fixedly mounted on the inner wall of the protective ring 201, one side surface of the sealing ring 202 is movably sleeved on the outer surface of the wok body 1, a handle 101 is fixedly mounted on the outer surface of one side of the wok body 1, and anti-slip pads 102 are fixedly mounted on the surfaces opposite to the handle 101, and a plurality of limit rings 103 are fixedly mounted on the inner wall of the wok body 1.

[0036] In this embodiment, a protective ring 201 is provided on the surface of the glass pot lid 2, and a sealing ring 202 is fixedly installed inside the protective ring 201, and the sealing ring 202 is movably embedded in the surface of the wok body 1, so that the glass pot lid 2 is better sealed, and the outflow of hot air through the gap between the glass pot lid 2 and the wok body 1 is reduced, so that the ingredients can be cooked quickly and the cooking efficiency is improved. At the same time, when the user holds the handle 101, the palm of the hand contacts the anti-slip pad 102, which increases the friction and prevents the wok from being unstable due to oil stains on the hands. At the same time, the inner wall of the wok body 1 is provided with multiple limiting rings 103, and openings are provided between the multiple limiting rings 103, so that it is convenient to place and take out the steaming plate.

[0037] Working principle: a through hole 203 is opened on the surface of the glass pot cover 2, and a rubber ring 204 is embedded in the inside of the through hole 203, which is movably embedded in the inner wall of the rubber ring 204 through the rotating shaft 3. When the user holds the handle 302 at one end of the rotating shaft 3 and rotates the handle 302, the limiting piece 301 on the outer surface of the rotating shaft 3 is slidably connected to the outer surface of the rubber ring 204, thereby limiting the rotating shaft 3 to prevent the rotating shaft 3 from angular deviation during rotation. At the same time, the connecting rod 303 on the surface of the rotating shaft 3 is supported, and the stirring plate 304 on the surface of the connecting rod 303 is slidably connected to the inner wall of the wok body 1. When food and cooking oil are put into the wok body 1 for processing, the food can be turned over and stirred. When the glass pot cover 2 is embedded in the surface of the wok body 1, it can prevent The cooking oil is prevented from splashing and scalding the user, thereby improving the protection performance, and at the same time, the food is turned over to prevent over-processing of the food. At the same time, a protective ring 201 is provided on the surface of the glass pot cover 2, and a sealing ring 202 is fixedly installed inside the protective ring 201, and the sealing ring 202 is movably embedded in the surface of the wok body 1, so that the glass pot cover 2 is better sealed, and the heat is reduced from flowing out through the gap between the glass pot cover 2 and the wok body 1, so that the food is cooked quickly and the cooking efficiency is improved. At the same time, when the user holds the handle 101, the palm of the hand contacts the anti-slip pad 102, which increases the friction and prevents the wok from being unstable due to oil stains on the hands. At the same time, a plurality of limiting rings 103 are provided on the inner wall of the wok body 1, and openings are provided between the plurality of limiting rings 103, so that it is convenient to place and take out the steaming plate.

[0038] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any other form. Any technician familiar with the profession may use the technical content disclosed above to change or modify it into an equivalent embodiment with equivalent changes for application in other fields. However, any simple modification, equivalent change and modification made to the above embodiment based on the technical essence of the present invention without departing from the content of the technical solution of the present invention shall still fall within the scope of protection of the technical solution of the present invention.

Claims

1. A multifunctional large frying pan, comprising: A frying pan body (1) and a glass lid (2), wherein a through hole (203) is provided on a surface of the glass lid (2) near the center; the frying pan body (1) and a glass lid (2) are characterized in that the frying pan body (1) and the glass lid (2) further comprise: A rubber ring (204) is fixedly embedded on the inner wall of the through hole (203), and a rotating shaft (3) is movably embedded inside the rubber ring (204); The two limiting plates (301) are both fixedly mounted on the outer surface of the rotating shaft (3), and the two limiting plates (301) are both slidably connected to the outer surface of the rubber ring (204).

2. A multifunctional large frying pan according to claim 1, characterized in that: A handle (302) is fixedly mounted on a surface of a side of the rotating shaft (3) away from the frying pan body (1).

3. A multifunctional large frying pan according to claim 2, characterized in that: A connecting rod (303) is fixedly mounted on the surface of one end of the rotating shaft (3) away from the handle (302).

4. A multifunctional large frying pan according to claim 3, characterized in that: A stirring plate (304) is fixedly mounted on a side surface of the connecting rod (303) away from the handle (302), and a side surface of the stirring plate (304) is slidably connected to the inner wall of the frying pan body (1).

5. A multifunctional large frying pan according to claim 4, characterized in that: A protective ring (201) is provided on the surface of the glass pot lid (2) away from the handle (302), and a sealing ring (202) is fixedly mounted on the inner wall of the protective ring (201).

6. A multifunctional large frying pan according to claim 5, characterized in that: One side surface of the sealing ring (202) is movably sleeved on the outer surface of the wok body (1), and a handle (101) is fixedly mounted on the outer surface of one side of the wok body (1).

7. A multifunctional large frying pan according to claim 6, characterized in that: Anti-slip pads (102) are fixedly mounted on the surfaces of the opposite sides of the handle (101).

8. The multifunctional large frying pan according to claim 7, characterized in that: A plurality of limiting rings (103) are fixedly mounted on the inner wall of the frying pan body (1).

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