Pot plate

Abstract

The utility model discloses a pot plate which comprises a plate body, a plurality of heating areas are arranged on the inner surface of the plate body, each heating area comprises a first area, a second area and a third area located between the first area and the second area, the first area is provided with a plurality of parallel first ribs, the second area is provided with a plurality of parallel second ribs, and the third area is located between the first area and the second area. The third area is provided with a plurality of parallel third ribs, the first ribs and the second ribs are arranged in parallel, and the first ribs and the third ribs are arranged in an included angle mode. According to the pot plate, grease can be conveniently separated from food, the pot plate is easy to clean, the food can be conveniently spread and spread, and cooking experience is improved.

Description

Technical Field

[0001] The utility model relates to the technical field of cooking tools, in particular to a pot and pan. Background Art

[0002] A pot and pan is a common kitchen utensil, which is often used to heat sheet foods, such as cakes, meat slices, etc. The bottom surface of the pot and pan is usually a flat surface.

[0003] In order to improve the thermal conductivity, a concave-convex structure, such as a plurality of pits, is usually provided on the surface of the pot.

[0004] However, the pits easily collect oil, making the food high in fat content, which does not meet the eating needs of customers. In addition, residues are easily retained in the pits, which is not convenient to clean. In addition, thin slices of meat are easily wrinkled and difficult to unfold and spread, affecting the cooking experience. Utility Model Content

[0005] 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 and pan that can facilitate the separation of grease and food, is easy to clean, and is convenient for unfolding and laying food, thereby improving the cooking experience.

[0006] A pot pan according to an embodiment of the utility model includes a pan body, the inner surface of the pan body has multiple heating zones, the heating zones include a first zone, a second zone, and a third zone located between the first zone and the second zone, the first zone has multiple parallel first ribs, the second zone has multiple parallel second ribs, the third zone has multiple parallel third ribs, the first ribs are arranged in parallel with the second ribs, and the first ribs and the third ribs are arranged at an angle.

[0007] According to a pot pan of an embodiment of the utility model, the first area is a right triangle, and the first rib is perpendicular to the hypotenuse of the right triangle.

[0008] According to a pot and pan of an embodiment of the utility model, the third area is a rectangle, and the third rib is arranged at an acute angle or an obtuse angle with the edge of the rectangle.

[0009] According to a pot and pan of an embodiment of the utility model, the first area and the second area are right triangles, the third area is a rectangle, and the first area, the second area and the third area cooperate to form the enclosed area of ​​a parallelogram.

[0010] According to a pot and pan of an embodiment of the utility model, the first zones of the plurality of heating zones are distributed radially from the center, and at the center, the first ribs of the plurality of the first zones are arc lines, radial lines or bending lines diverging from the center.

[0011] According to a pot and pan of an embodiment of the utility model, the third zone of the plurality of heating zones is distributed radially from the center, and the outer contour of the area surrounded by the plurality of heating zones is a regular hexagon.

[0012] According to a pot pan of an embodiment of the utility model, the end of the first rib is located between two adjacent third ribs.

[0013] According to a pot and pan of an embodiment of the utility model, the plurality of heating zones are arranged on the bottom wall and the lower part of the side wall of the inner surface of the pan body.

[0014] According to a pot pan of an embodiment of the utility model, a heat conduction area is provided on the side wall of the inner surface of the pan body, and the heat conduction area includes a plurality of fourth ribs bent side by side.

[0015] According to a pot pan of an embodiment of the utility model, the outer contour of the pan body is rectangular, and an inclined introduction wall is provided on one side of the pan body in the length direction.

[0016] A pot and pan according to an embodiment of the utility model has at least the following beneficial effects:

[0017] The utility model sets a plurality of heating zones, so that the heating zones include a first zone, a second zone, and a third zone located between the first zone and the second zone, the first zone has a plurality of parallel first ribs, the second zone has a plurality of parallel second ribs, the third zone has a plurality of parallel third ribs, the first ribs are arranged in parallel with the second ribs, and the first ribs and the third ribs are arranged at an angle,

[0018] Therefore, multiple parallel first ribs, multiple parallel second ribs and multiple parallel third ribs, and furthermore, the first ribs, the second ribs and the third ribs can support food, so that food is separated from fat and avoids close adhesion, thereby reducing the fat content in food and meeting eating needs.

[0019] At the same time, multiple first ribs are parallel to each other, multiple second ribs are parallel to each other, and multiple third ribs are parallel to each other, which facilitates the flow of grease along the first ribs, the second ribs or the third ribs, reduces grease retention, and reduces the amount of grease.

[0020] At the same time, when cleaning, the food residues are pushed and pulled along the direction of the first rib, the second rib or the third rib, so that the food residues can be moved and separated along the grooves formed between the ribs, which is convenient for cleaning.

[0021] At the same time, the first rib and the third rib are set at an angle, and the first rib, the second rib and the third rib can limit deformation in different directions, improve the strength of the disk body, and reduce the overall deformation of the disk body.

[0022] At the same time, the first rib and the third rib are arranged at an angle, so that at least one of the first rib, the second rib and the third rib has an angle with the spatula, which can prevent the spatula from getting stuck in the groove between the ribs and avoid affecting cooking.

[0023] At the same time, the angle between the first rib and the third rib also provides friction in different directions, making it easier to unfold or lay out food, easier to cook, and more convenient to use.

[0024] 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

[0025] In order to more clearly illustrate the embodiments of the utility model or the technical solutions of the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0026] Figure 1 This is a schematic diagram of the structure of a pot and pan according to an embodiment of the utility model;

[0027] Figure 2 for Figure 1 A schematic diagram of an arrangement of multiple heating zones;

[0028] Figure 3 for Figure 1 Schematic diagram of another arrangement of multiple heating zones.

[0029] Figure numerals: 1 - disk, 2 - heating zone, 3 - first zone, 4 - second zone, 5 - third zone, 6 - first rib, 7 - second rib, 8 - third rib, 9 - bending line, 10 - heat transfer zone, 11 - fourth rib, 12 - inclined introduction wall. DETAILED DESCRIPTION

[0030] 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.

[0031] 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.

[0032] 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.

[0033] 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.

[0034] A pot and pan according to an embodiment of the utility model is described below in conjunction with the accompanying drawings.

[0035] Reference Figure 1 , the utility model aims to provide an embodiment of a pot and pan.

[0036] In this embodiment, the pot pan mainly includes a pan body 1, which has a receiving cavity inside. The receiving cavity is used to place food, and a supporting edge is provided on the edge of the pan body 1 to facilitate the pan body 1 to be overlapped on cooking utensils such as an oven for heating.

[0037] The outer surface of the plate body 1 is usually smooth or high-gloss, which improves the quality of the plate body 1 and is easy to clean.

[0038] The inner surface of the dish body 1 is mostly uneven to increase the heat conduction area and improve cooking efficiency.

[0039] In this embodiment, the inner surface of the disk body 1 has multiple heating zones 2, and the heating zones 2 are mostly concentrated on the bottom wall of the disk body 1. The heating zones 2 include a first zone 3, a second zone 4, and a third zone 5 located between the first zone 3 and the second zone 4. The first zone 3 has multiple parallel first ribs 6, the second zone 4 has multiple parallel second ribs 7, and the third zone 5 has multiple parallel third ribs 8. The first ribs 6 and the second ribs 7 are arranged in parallel, and the first ribs 6 and the third ribs 8 are arranged at an angle.

[0040] in, Figure 1 The dotted lines in the figure are indications of area division, not the actual structure of the product. At the same time, the heating zone 2 is also enlarged relative to the actual product, and the size of the figure is not the actual situation of the actual product, but is only a diagram for easy understanding.

[0041] In summary, the utility model sets a plurality of heating zones 2, so that the heating zone 2 includes a first zone 3, a second zone 4, and a third zone 5 located between the first zone 3 and the second zone 4. The first zone 3 has a plurality of parallel first ribs 6, the second zone 4 has a plurality of parallel second ribs 7, and the third zone 5 has a plurality of parallel third ribs 8. The first ribs 6 and the second ribs 7 are arranged in parallel, and the first ribs 6 and the third ribs 8 are arranged at an angle.

[0042] Therefore, multiple parallel first ribs 6, multiple parallel second ribs 7 and multiple parallel third ribs 8, and further, the first ribs 6, the second ribs 7 and the third ribs 8 can support food, so that food and fat are separated to avoid close adhesion, reduce the fat content in food, and meet eating needs.

[0043] At the same time, multiple first ribs 6 are parallel, multiple second ribs 7 are parallel, and multiple third ribs 8 are parallel, which facilitates the flow of grease along the first ribs 6, the second ribs 7 or the third ribs 8, reduces grease retention, and reduces the amount of grease.

[0044] At the same time, when cleaning, the food residues are pushed and pulled along the direction of the first rib 6, the second rib 7 or the third rib 8, so that the food residues can be moved and separated along the grooves formed between the ribs, which is convenient for cleaning.

[0045] At the same time, the first rib 6 and the third rib 8 are set at an angle, and the first rib 6, the second rib 7 and the third rib 8 can limit deformation in different directions, improve the strength of the disk body 1, and reduce the overall deformation of the disk body 1.

[0046] At the same time, the first rib 6 and the third rib 8 are set at an angle, so that at least one of the first rib 6, the second rib 7 and the third rib 8 has an angle with the spatula, which can prevent the spatula from getting stuck in the groove between the ribs and avoid affecting cooking.

[0047] At the same time, the angle between the first rib 6 and the third rib 8 also provides friction in different directions, making it easier to unfold or lay out food, easier to cook, and more convenient to use.

[0048] In some specific embodiments of the present invention, the first area 3 may be a right triangle, and the first rib 6 may be perpendicular to the hypotenuse of the right triangle.

[0049] It is easy to understand that in this embodiment, by making the first area 3 a right triangle and making the first rib 6 perpendicular to the hypotenuse of the right triangle, the number of first ribs 6 can be increased while the length of the first rib 6 can be shortened when the rib spacing is the same, which not only meets the support needs and reduces the idleness of oil and fat, but also facilitates the flow of hot air generated by heating, so that the food is heated evenly and avoids local excessive temperature causing the food to become burnt or mushy.

[0050] In some specific embodiments of the present invention, the third area 5 may be a rectangle, and the third rib 8 may be disposed at an acute angle or an obtuse angle with the side of the rectangle.

[0051] It is easy to understand that in this embodiment, the third area 5 is a rectangle, and the third rib 8 is set at an acute angle or an obtuse angle with the edge of the rectangle. On the one hand, the third area 5 is a rectangle, which can increase the support area, provide stable support for the food, facilitate the laying of the meat slices, and reduce the folding of the edges of the meat slices. On the other hand, the third rib 8 is set at an acute angle or an obtuse angle with the edge of the rectangle, which is also conducive to increasing the number of ribs and shortening the length of the ribs. It not only meets the support needs, but also reduces the idleness of oil and fat, and also facilitates the flow of hot air generated by heating, so that the food is heated evenly, and avoids local excessive temperature causing the food to become burnt or mushy.

[0052] In some specific embodiments of the present invention, the first area 3 and the second area 4 can be right triangles, the third area 5 can be a rectangle, and the first area 3, the second area 4 and the third area 5 can cooperate to form an area surrounded by a parallelogram.

[0053] It is easy to understand that this embodiment combines the first area 3, the second area 4 and the third area 5 into a parallelogram, which not only meets the need of arranging the first area 3, the second area 4 and the third area 5 in groups, but also facilitates array arrangement and reduces manufacturing difficulty.

[0054] Reference Figure 2 In some specific embodiments of the present invention, the first zones 3 of the plurality of heating zones 2 can be distributed radially from the center, and in the center, the first ribs 6 of the plurality of first zones 3 are arc lines, radial lines or bending lines 9 diverging from the center.

[0055] It is easy to understand that, in this embodiment, by making the first ribs 6 of multiple first zones 3 into arc lines, radial lines or bending lines 9 diverging from the center, the length of the first ribs 6 close to the center can be increased, the first ribs 6 can be prevented from being too short, the wear of the first ribs 6 can be delayed, and at the same time, it is also beneficial to support the food at this position.

[0056] The first ribs 6 are arc lines or radial lines diverging from the center, which can increase the distribution area and enhance the supporting capacity.

[0057] Reference Figure 3 In some specific embodiments of the present invention, the third zone 5 of the plurality of heating zones 2 can be distributed radially from the center, and the outer contour of the area surrounded by the plurality of heating zones 2 is a regular hexagon.

[0058] It is easy to understand that, in this embodiment, by arranging a plurality of third zones 5 radially from the center, it is also beneficial to increase the number of third zones 5 in multiple directions within a limited space, so as to facilitate the close laying of meat slices and improve the utilization rate of the plate body 1.

[0059] In some specific embodiments of the present invention, the end of the first rib 6 may be located between two adjacent third ribs 8 .

[0060] It is easy to understand that this embodiment makes the end of the first rib 6 located between two adjacent third ribs 8, thereby avoiding the existence of a support breakpoint between the first rib 6 and the third rib 8, reducing food hanging in the air, and helping to extend the length of the rib to extend the service life.

[0061] In some specific embodiments of the present invention, a plurality of heating zones 2 may be arranged on the bottom wall and the lower part of the side wall of the inner surface of the tray body 1 .

[0062] It is easy to understand that this embodiment, by arranging the heating area 2 on the bottom wall of the inner surface of the plate body 1 and the lower part of the side wall, is also beneficial to increasing the food placement area, and also convenient for noodles and the like to adhere to the side wall of the plate body 1 for heating. Since the first ribs 6, the second ribs 7 and the third ribs 8 can be easily stuck in the noodles, the noodles can be prevented from sliding down.

[0063] In some specific embodiments of the present invention, the outer contour of the tray body 1 can be made rectangular, and an inclined introduction wall 12 is provided on one side of the tray body 1 in the length direction.

[0064] It is easy to understand that in this embodiment, the outer contour of the dish body 1 is rectangular, so that the dish body 1 has a regular shape and is convenient to be arranged in the oven, meeting the space arrangement requirements.

[0065] The inclined introduction wall 12 is provided to facilitate the sliding of food, and also facilitate the placement of various foods that are not easy to adhere to the plate body 1 on the inclined introduction wall 12, thereby meeting multiple usage requirements.

[0066] In some specific embodiments of the present invention, the side wall of the inner surface of the disk body 1 may be provided with a heat transfer area 10 , and the heat transfer area 10 includes a plurality of fourth ribs 11 bent side by side.

[0067] It is easy to understand that the fourth rib 11 is provided in this embodiment to simplify the manufacturing and reduce the manufacturing difficulty. At the same time, the heat dissipation area of ​​the inner surface of the plate body 1 is increased, so that the food can be heated from the upper side of the food, so that the food is heated more evenly.

[0068] 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.

[0069] 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 pot pan, comprising a pan body (1), characterized in that: The inner surface of the disk body (1) has a plurality of heating zones (2), the heating zones (2) comprising a first zone (3), a second zone (4), and a third zone (5) located between the first zone (3) and the second zone (4), the first zone (3) having a plurality of parallel first ribs (6), the second zone (4) having a plurality of parallel second ribs (7), the third zone (5) having a plurality of parallel third ribs (8), the first ribs (6) being arranged in parallel with the second ribs (7), and the first ribs (6) and the third ribs (8) being arranged at an angle.

2. A pot and pan according to claim 1, characterized in that: The first area (3) is a right triangle, and the first rib (6) is perpendicular to the hypotenuse of the right triangle.

3. A pot and pan according to claim 1, characterized in that: The third area (5) is a rectangle, and the third rib (8) is arranged at an acute angle or an obtuse angle with the side of the rectangle.

4. A pot and pan according to claim 1, characterized in that: The first area (3) and the second area (4) are right triangles, the third area (5) is a rectangle, and the first area (3), the second area (4) and the third area (5) cooperate to form an area enclosed by a parallelogram.

5. A pot and pan according to claim 4, characterized in that: The first areas (3) of the plurality of heating areas (2) are distributed radially from the center, and at the center, the first ribs (6) of the plurality of first areas (3) are arc lines, radial lines or bending lines (9) diverging from the center.

6. A pot and pan according to claim 4, characterized in that: The third zones (5) of the plurality of heating zones (2) are distributed radially from the center, and the outer contour of the area surrounded by the plurality of heating zones (2) is a regular hexagon.

7. A pot and pan according to claim 1, characterized in that: An end portion of the first rib (6) is located between two adjacent third ribs (8).

8. A pot and pan according to claim 1, characterized in that: The plurality of heating zones (2) are arranged on the bottom wall and the lower part of the side wall of the inner surface of the disk body (1).

9. A pot and pan according to claim 1, characterized in that: A heat conduction area (10) is provided on the side wall of the inner surface of the disk body (1), and the heat conduction area (10) comprises a plurality of fourth ribs (11) bent side by side.

10. A pot and pan according to claim 1, characterized in that: The outer contour of the disk body (1) is rectangular, and an inclined introduction wall (12) is provided on one side in the length direction of the disk body (1).

Images