Pot
By setting an angled heat transfer zone and heat transfer section on the inner surface of the pot, the problem of poor oil flow is solved, and the uniform distribution of oil and cooking effect is achieved.
Patent Information
- Application Number
- CN202420985511.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-08
- Publication Date
- 2025-02-18
- Estimated Expiration
- 2034-05-08
AI Technical Summary
The dense bumps on the inner surface of existing pots will stick to grease, hindering the normal flow of grease and affecting the cooking effect.
A pot is designed, and a first heat transfer zone and a second heat transfer zone are provided at the bottom of the inner surface. The first heat transfer zone includes a first heat transfer section that is parallel to multiple rows and a second heat transfer zone includes a single row of parallel to multiple rows. The second heat transfer part has an angle between the heat transfer part, and the heat transfer part includes a plurality of linearly arranged heat transfer convex points.
Through the ordered heat transfer zones and heat transfer parts, the uniform distribution and flow of oil and fat are promoted, the adhesion of oil and fat is reduced, the cooking effect is improved, and the manufacturing process is simplified.
Smart Images
Figure CN222487009U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to a tool for cooking food, in particular to a cooker. Background Art
[0002] The inner surface of the cookware is provided with a concave-convex structure, such as densely packed convex points, which can increase the heat dissipation area and facilitate rapid heating of food.
[0003] However, the densely packed bumps will attract grease, hindering the normal flow of grease and affecting the cooking effect. Utility Model Content
[0004] The utility model aims to solve at least one of the technical problems existing in the prior art. To this end, the utility model provides a pot that can facilitate the flow of grease and improve the cooking effect.
[0005] A cookware according to an embodiment of the utility model comprises a cooker body, the interior of the cooker body is used to accommodate food to be cooked, a first heat transfer area and a second heat transfer area are arranged at the bottom of the inner surface of the cooker body, the first heat transfer area is arranged adjacent to the second heat transfer area, the first heat transfer area comprises a plurality of rows of parallel first heat transfer parts, the second heat transfer area comprises a plurality of rows of parallel second heat transfer parts, the first heat transfer parts and the second heat transfer parts are arranged at an angle, at least one of the first heat transfer parts and the second heat transfer parts comprises a plurality of heat transfer protrusions, and the plurality of heat transfer protrusions are arranged in a straight line.
[0006] A cookware according to an embodiment of the utility model has at least the following beneficial effects:
[0007] 1. The utility model provides a first heat transfer area and a second heat transfer area, so that the first heat transfer area has a plurality of parallel first heat transfer parts, and the second heat transfer area has a plurality of parallel second heat transfer parts, and the first heat transfer parts and the second heat transfer parts are arranged at an angle, so that when grease flows along the bottom of the pot body, a part of the grease will flow quickly along the gap between the two first heat transfer parts, which is helpful for evenly distributing the grease or for removing the grease, while another part of the grease will flow to the second heat transfer part, so that the second heat transfer part adheres to the grease, which is helpful for wetting food and reducing burning.
[0008] 2. The utility model can form multiple pairs of first heat transfer areas and second heat transfer areas at the bottom of the pot body through the orderly arrangement of the first heat transfer area and the second heat transfer area, so that the grease is evenly distributed, which helps to reduce the defects caused by uneven distribution of grease, such as burning due to local lack of grease, increasing the amount of grease used to make up for the local lack of grease, and making the food contain more grease, which affects the eating experience and health.
[0009] 3. The utility model sets a first heat transfer part and a second heat transfer part so that at least one of the first heat transfer part and the second heat transfer part includes a plurality of heat transfer protrusions, and the plurality of heat transfer protrusions are arranged in a straight line. Therefore, when grease contacts the heat transfer protrusions, grease droplets covering the heat transfer protrusions are formed, which helps to store oil and facilitates the soaking of food for cooking.
[0010] 4. The utility model arranges a plurality of heat transfer convex points in a straight line, and also facilitates processing of heat transfer convex points on the basis of long convex ribs, thereby reducing the manufacturing difficulty. At the same time, long convex ribs or heat transfer convex points can be selected for different positions of the pot body, further simplifying the manufacturing process.
[0011] According to a cooker of an embodiment of the utility model, at least one of the first heat transfer area and the second heat transfer area is in a triangle shape, and the triangle includes a right-angled triangle.
[0012] According to a cookware of an embodiment of the utility model, a plurality of frame-shaped ribs are provided at the bottom of the inner surface of the pot body, the frame-shaped ribs are closed into a circle or partially open, and at least one first heat transfer area and at least one second heat transfer area are arranged inside the frame-shaped ribs.
[0013] According to a cookware of an embodiment of the utility model, the frame-shaped ribs include a regular hexagon.
[0014] According to a cookware of an embodiment of the utility model, a third heat transfer zone is arranged on the inner surface of the pot body, the third heat transfer zone is located at the edge of the bottom wall of the pot body, the third heat transfer zone includes a plurality of rows of parallel third heat transfer parts, and the third heat transfer part includes long convex ribs.
[0015] According to a cookware of an embodiment of the utility model, a fourth heat transfer zone is arranged on the inner surface of the pot body, the fourth heat transfer zone is located on the side wall of the pot body, and the fourth heat transfer zone includes a plurality of heat transfer ribs arranged side by side and extending in a bent manner.
[0016] According to a cookware of an embodiment of the utility model, the pot body comprises a top edge, and the surface of the top edge is smoothly arranged.
[0017] According to a cookware of an embodiment of the utility model, a first heat conduction area is arranged at the bottom of the outer surface of the cooker, and the first heat conduction area includes a plurality of heat conduction protrusions.
[0018] According to a cookware of an embodiment of the utility model, the first heat conduction area includes a plurality of heat conduction frames, and the heat conduction protrusions are arranged inside the heat conduction frames.
[0019] According to a cookware of an embodiment of the utility model, a second heat conduction zone is provided on the outer surface of the pot body, the second heat conduction zone is located at the side wall of the pot body or at the connection between the side wall and the bottom wall, and the second heat conduction zone includes a plurality of heat conduction ribs arranged side by side and extending in a bent manner.
[0020] Additional aspects and advantages of the present invention will be given in part in the following description, and in part will become apparent from the following description, or will be learned through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:
[0022] Figure 1 This is a schematic diagram of a top view of a cookware according to an embodiment of the utility model;
[0023] Figure 2 for Figure 1 A partially enlarged structural schematic diagram of a cooker is shown;
[0024] Figure 3 for Figure 1 A schematic diagram of the structure of a cooker viewed from above is shown.
[0025] Reference numerals:
[0026] 1-pot body, 2-first heat transfer area, 3-second heat transfer area, 4-first heat transfer part, 5-second heat transfer part, 6-heat transfer convex point, 7-frame rib, 8-third heat transfer area, 9-third heat transfer part, 10-fourth heat transfer area, 11-heat transfer convex rib, 12-first heat transfer area, 13-heat transfer convex point, 14-heat transfer frame, 15-second heat transfer area, 16-heat transfer convex rib. DETAILED DESCRIPTION
[0027] The embodiments of the present invention are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.
[0028] In the description of the present invention, it should be understood that descriptions involving orientation, such as up, down, front, back, left, right, etc., indicating orientation or positional relationships, are based on the orientation or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.
[0029] In the description of the present utility model, "several" means one or more, "more" means more than two, "greater than", "less than", "exceed" etc. are understood to exclude the number itself, and "above", "below", "within" etc. are understood to include the number itself. If there is a description of first and second, this is only for the purpose of distinguishing the technical features, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.
[0030] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installation, connection and connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be an indirect connection through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.
[0031] A cooker according to an embodiment of the utility model is described below with reference to the accompanying drawings.
[0032] Reference Figure 1 The utility model aims to provide an embodiment of a cooker, the purpose of which is to facilitate the flow of grease and improve the cooking effect.
[0033] In some specific embodiments of the present invention, the cookware can be a frying pan, a frying pan, a baking pan, a round pot, a round plate, a square pot or a square plate to meet different cooking needs.
[0034] In some specific embodiments of the present invention, the cookware may include a cooker body 1 and a cooker handle connected to the cooker body 1 .
[0035] Among them, the pot handle can be a long rod, the long rod can be a hollow or solid rod, manufactured by injection molding, casting or hardware sheet metal technology, the pot handle can also be a handle, connected to the pot body 1 at two points, the number of pot handles can also be two, the two pot handles can be handles or long rods at the same time, or one pot handle can be a handle and the other pot handle can be a long rod.
[0036] In terms of material, the handle can be made of wood, steel, plastic, or a combination of the above materials.
[0037] For the pot body 1, in some specific embodiments of the present invention, the pot body 1 can be made of iron, aluminum or copper to meet different usage requirements. For example, the pot body 1 made of aluminum is light in weight, has high thermal conductivity and can be easily processed into various shapes.
[0038] Specifically, refer to Figure 2The interior of the pot body 1 is used to accommodate food to be cooked. A first heat transfer area 2 and a second heat transfer area 3 are arranged at the bottom of the inner surface of the pot body 1. The first heat transfer area 2 is adjacent to the second heat transfer area 3. The first heat transfer area 2 includes multiple rows of parallel first heat transfer parts 4. The second heat transfer area 3 includes multiple rows of parallel second heat transfer parts 5. The first heat transfer parts 4 and the second heat transfer parts 5 are arranged at an angle. At least one of the first heat transfer parts 4 and the second heat transfer parts 5 includes multiple heat transfer protrusions 6. The multiple heat transfer protrusions 6 are arranged in a straight line.
[0039] In summary, it is easy to understand that in this embodiment, by setting the first heat transfer zone 2 and the second heat transfer zone 3, the first heat transfer zone 2 has a plurality of parallel first heat transfer parts 4, and the second heat transfer zone 3 has a plurality of parallel second heat transfer parts 5, and the first heat transfer parts 4 and the second heat transfer parts 5 are set at an angle. Therefore, when the grease flows along the bottom of the pot body 1, a part of the grease will flow quickly along the gap between the two first heat transfer parts 4, which helps to evenly distribute the grease or help to remove the grease, while the other part of the grease will flow to the second heat transfer part 5, so that the second heat transfer part 5 adheres to the grease, which helps to wet the food and reduce burning.
[0040] It is easy to understand that in this embodiment, the first heat transfer zone 2 and the second heat transfer zone 3 are arranged in an orderly manner so that a plurality of pairs of the first heat transfer zone 2 and the second heat transfer zone 3 are formed at the bottom of the pot body 1, so that the grease is evenly distributed, which helps to reduce the defects caused by uneven distribution of grease, such as burning due to local lack of grease, increasing the amount of grease used to compensate for the local lack of grease, and causing the food to contain more grease, which affects the eating experience and health.
[0041] It is easy to understand that in this embodiment, by setting the first heat transfer part 4 and the second heat transfer part 5, at least one of the first heat transfer part 4 and the second heat transfer part 5 includes a plurality of heat transfer protrusions 6, and the plurality of heat transfer protrusions 6 are arranged in a straight line. Therefore, when grease contacts the heat transfer protrusions 6, grease droplets covering the heat transfer protrusions 6 are formed, which helps to store oil and facilitates the soaking of food for cooking.
[0042] It is easy to understand that this embodiment arranges multiple heat transfer protrusions 6 in a straight line, which makes it convenient to process the heat transfer protrusions 6 on the basis of the long convex ribs, thereby reducing the manufacturing difficulty. At the same time, for different positions of the pot body 1, long convex ribs or heat transfer protrusions 6 can be selected to further simplify the manufacturing process.
[0043] It is easy to understand that the present embodiment, by providing the heat transfer protrusions 6, also replaces the spherical pits, which can not only reduce the amount of oil storage, but also make the oil fully contact with the food, which helps the oil and food to be fully infiltrated, making the cooked food more delicious. At the same time, since the amount of oil used is reduced, people’s health concerns about excessive oil intake are alleviated. In addition, it is easy to clean and wash, reducing the retention of food residues.
[0044] In some specific embodiments of the present invention, the first heat transfer part 4 and the second heat transfer part 5 may be arranged at an angle including an acute angle or an obtuse angle, but excluding 0 degrees and 180 degrees, so as to reduce the difference of the pot body 1 in various directions.
[0045] In some specific embodiments of the present invention, at least one of the first heat transfer zone 2 and the second heat transfer zone 3 can be made triangular, so as to facilitate the combination of the first heat transfer zone 2 and the second heat transfer zone 3, so that each adjacent heat transfer zone can play a corresponding advantage, so that the grease at the bottom of the inner surface of the pot body 1 is evenly and evenly distributed.
[0046] In some specific embodiments of the present invention, the triangle may include a right-angled triangle to facilitate the regular arrangement of the first heat transfer area 2 and the second heat transfer area 3 to adapt to cookware of different shapes.
[0047] In some specific embodiments of the present invention, refer to Figure 1 As shown, the first heat transfer area 2 and the second heat transfer area 3 can be matched to form an equilateral triangle, which not only meets the functional requirements but also is comfortable and beautiful.
[0048] In some specific embodiments of the present invention, a plurality of frame-shaped ribs 7 may be provided at the bottom of the inner surface of the pot body 1. The frame-shaped ribs 7 are closed into a circle or partially open. At least one first heat transfer area 2 and at least one second heat transfer area 3 are provided inside the frame-shaped ribs 7.
[0049] It is easy to understand that, by providing the frame-shaped ribs 7, this embodiment also facilitates dividing the bottom of the inner surface of the pot body 1 into multiple areas, which helps to confine the grease within a reasonable range and avoid uneven distribution of the grease as the shape of the pot body 1 changes.
[0050] In some specific embodiments of the present invention, the frame-shaped rib 7 can be opened at one side to meet the different shapes of cookware.
[0051] In some specific embodiments of the present invention, the frame-shaped ribs 7 may include regular hexagons to achieve uniform distribution of grease in multiple directions. At the same time, it is convenient for the structure of each frame-shaped rib 7 to be shared and the structure is simplified.
[0052] In some specific embodiments of the present invention, a third heat transfer zone 8 can be provided on the inner surface of the pot body 1. The third heat transfer zone 8 is located at the edge of the bottom wall of the pot body 1. The third heat transfer zone 8 includes a plurality of parallel rows of third heat transfer parts 9. The third heat transfer parts 9 include long convex ribs.
[0053] It is easy to understand that, by providing long convex ribs, this embodiment not only meets the need to increase the heat transfer area, but also adapts to the shape of the cookware, and avoids increasing the difficulty of processing due to the provision of heat transfer convex points 6.
[0054] Since the position of the long convex rib has an inner arc surface, setting the heat transfer bump 6 on the inner arc surface will reduce the connection entity between the heat transfer bump 6 and the pot body 1, and the heat transfer bump 6 is easy to fall off during use, reducing the reliability of the pot.
[0055] In some specific embodiments of the present invention, a fourth heat transfer area 10 may be provided on the inner surface of the pot body 1. The fourth heat transfer area 10 is located on the side wall of the pot body 1. The fourth heat transfer area 10 includes a plurality of heat transfer ribs 11 arranged side by side and extending in a bent manner.
[0056] It is easy to understand that the present embodiment not only meets the need to increase the heat transfer area by means of a number of heat transfer ribs 11 that are arranged side by side and bent and extended, but also increases the contact between the heat transfer ribs 11 and the food or grease, thereby helping to prevent the food from sliding off the plate when pouring.
[0057] It is easy to understand that the cookware of this embodiment can also be tilted and tipped so that the food remains in the cookware and the grease flows along the gap between the two heat transfer ribs 11, thereby achieving a preliminary separation of the food and the grease and reducing the grease intake.
[0058] In some specific embodiments of the present invention, the pot body 1 may include a top edge, and the surface of the top edge is smoothly arranged.
[0059] It is easy to understand that, in this embodiment, by making the top edge smooth, the edge of the cookware is also made bright and flat, which contributes to the appearance of the cookware. At the same time, it is also convenient to cooperate with the pot cover to seal the inside of the cookware and reduce heat dissipation.
[0060] Reference Figure 3 In some specific embodiments of the present invention, a first heat conduction area 12 may be provided at the bottom of the outer surface of the pot body 1 , and the first heat conduction area 12 includes a plurality of heat conduction protrusions 13 .
[0061] It is easy to understand that, in this embodiment, by providing a plurality of heat-conducting protrusions 13, the outer surface area of the pot body 1 is increased, which helps the pot body 1 absorb the heat of fuel combustion and reduce heat loss.
[0062] At the same time, the provision of the heat-conducting protrusions 13 also helps to increase the roughness of the outer surface of the pot body 1, making it difficult for the pot to slide and overturn on the stove, thereby reducing cooking accidents.
[0063] In some specific embodiments of the present invention, the first heat conducting area 12 may include a plurality of heat conducting frames 14 , and heat conducting bumps 13 are disposed inside the heat conducting frames 14 .
[0064] It is easy to understand that, by providing the heat-conducting frame 14, the present embodiment can not only increase the heat-conducting area, but also protect the heat-conducting bumps 13, reduce the wear of the heat-conducting bumps 13, and extend the service life of the cookware.
[0065] In some specific embodiments of the present invention, a second heat conduction area 15 can be provided on the outer surface of the pot body 1. The second heat conduction area 15 is located at the side wall of the pot body 1 or at the connection between the side wall and the bottom wall. The second heat conduction area 15 includes a plurality of heat conduction ribs 16 arranged side by side and bent and extended, which not only meets the need to increase the heat conduction area, but also reduces the difficulty of the manufacturing process. At the same time, it avoids the heat conduction convex point 13 being set on the outer arc surface to increase the wear caused by contact.
[0066] In the description of this specification, the description with reference to the terms "one embodiment, some embodiments, illustrative embodiments, examples, specific examples or some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the utility model. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.
[0067] The embodiments of the present invention are described in detail above in conjunction with the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of ordinary technicians in the relevant technical field without departing from the purpose of the present invention.
Claims
1. A cooker, comprising a cooker body (1), wherein the interior of the cooker body (1) is used to contain food to be cooked, characterized in that: A first heat transfer area (2) and a second heat transfer area (3) are arranged at the bottom of the inner surface of the pot body (1); the first heat transfer area (2) is arranged adjacent to the second heat transfer area (3); the first heat transfer area (2) includes a plurality of rows of parallel first heat transfer parts (4); the second heat transfer area (3) includes a plurality of rows of parallel second heat transfer parts (5); the first heat transfer parts (4) and the second heat transfer parts (5) are arranged at an angle; at least one of the first heat transfer parts (4) and the second heat transfer parts (5) includes a plurality of heat transfer protrusions (6); and the plurality of heat transfer protrusions (6) are arranged in a straight line.
2. A cookware according to claim 1, characterized in that: At least one of the first heat transfer area (2) and the second heat transfer area (3) is in the shape of a triangle, wherein the triangle comprises a right-angled triangle.
3. The cookware according to claim 1, characterized in that: The bottom of the inner surface of the pot body (1) is provided with a plurality of frame-shaped ribs (7), the frame-shaped ribs (7) being closed into a circle or partially open, and at least one of the first heat transfer areas (2) and at least one of the second heat transfer areas (3) being arranged inside the frame-shaped ribs (7).
4. The cookware according to claim 3, characterized in that: The frame-shaped rib (7) comprises a regular hexagon.
5. The cookware according to claim 1, characterized in that: The inner surface of the pot body (1) is provided with a third heat transfer area (8), the third heat transfer area (8) is located at the edge of the bottom wall of the pot body (1), the third heat transfer area (8) comprises a plurality of rows of parallel third heat transfer parts (9), and the third heat transfer parts (9) comprise long convex ribs.
6. The cookware according to claim 1, characterized in that: The inner surface of the pot body (1) is provided with a fourth heat transfer area (10), the fourth heat transfer area (10) is located on the side wall of the pot body (1), and the fourth heat transfer area (10) comprises a plurality of heat transfer ribs (11) arranged side by side and extending in a bent manner.
7. The cookware according to claim 1, characterized in that: The pot body (1) comprises a top edge, and the surface of the top edge is smoothly arranged.
8. The cookware according to claim 1, characterized in that: A first heat conduction area (12) is provided at the bottom of the outer surface of the pot body (1), and the first heat conduction area (12) comprises a plurality of heat conduction protrusions (13).
9. The cookware according to claim 8, characterized in that: The first heat conduction area (12) comprises a plurality of heat conduction frames (14), and the heat conduction protrusions (13) are arranged inside the heat conduction frames (14).
10. The cookware according to claim 1, characterized in that: The outer surface of the pot body (1) is provided with a second heat conduction area (15), the second heat conduction area (15) is located at the side wall of the pot body (1) or at the connection between the side wall and the bottom wall, and the second heat conduction area (15) comprises a plurality of heat conduction ribs (16) arranged side by side and extending in a bent manner.