Pot

Abstract

The utility model provides a pot. The pot comprises a pot body provided with a first opening; the handle comprises a holding part, the holding part comprises a first end and a second end which are opposite, the first end is close to the pot body, the second end is far away from the pot body, the holding part is further provided with a containing groove, the containing groove is concaved inwards from the surface of the holding part and extends from the first end to the second end, and the containing groove is provided with a second opening; the first opening and the second opening face the same direction. According to the technical scheme, the problem that in the prior art, a pancake turner or a pan spoon or other cooking utensils are inconvenient to place in a pan is solved.

Description

Technical Field

[0001] The utility model relates to the field of cooking utensils, and particularly provides a pot. Background Art

[0002] A pot is a cooking utensil that can be used for various cooking operations such as cooking, boiling, frying, and stir-frying food. Pots have a long history of use and are an essential tool in Chinese cooking, which can supplement trace amounts of iron in the human body.

[0003] During cooking, spatulas or spoons often need to be temporarily placed in the pot to facilitate the cook to pick up seasonings or tableware. Without any protective measures, when a spatula or spoon is placed on the edge of the pot, it is very easy to slip, fall into the pot or slide to a position where it is inconvenient for the cook to pick it up again.

[0004] In the prior art, there is a pot with a groove formed on the edge of the pot. When a cook needs to temporarily put down a spatula or spoon, the handle of the spatula or spoon can be temporarily placed in the groove. However, during cooking, the temperature of the edge of the pot usually reaches about 150 °C. Directly putting the handle of the spatula into the groove will cause the temperature of the handle to rise rapidly in a short time, posing a risk of scalding the cook.

[0005] Therefore, a new technical solution is needed in this field to solve the above problems. Summary of the Utility Model

[0006] To solve the problem that the pots in the prior art are not convenient for placing cooking utensils such as spatulas or spoons, the utility model provides a pot. The pot of the utility model includes: a pot body having a first opening; and a handle including a holding portion having opposite first and second ends, the first end being close to the pot body and the second end being far from the pot body. An accommodation groove is further provided on the holding portion, the accommodation groove is recessed inward from the surface of the holding portion and extends from the first end toward the second end, the accommodation groove has a second opening, and the first opening and the second opening face the same direction.

[0007] The pot includes a holding portion having opposite first and second ends. The first end is closer to the pot body than the second end, and the portions extending between the first and second ends are all suitable for an operator to hold. An accommodation groove is formed on the holding portion and extends from the first end toward the second end, so that the handle of a cooking utensil such as a spoon or a spatula can be accommodated in the accommodation groove without direct contact with the edge of the pot, preventing the handle of the cooking utensil such as a spoon or a spatula from getting too hot and ensuring the safety of the cook. The accommodation groove is recessed inward from the surface of the holding portion and extends from the first end toward the second end. The accommodation groove has a second opening, and the first opening and the second opening face the same direction. With the above configuration, spatulas and spoons can be stably placed in the pot.

[0008] In the preferred technical solution of the above-mentioned pot, the handle further includes a connecting portion, which is located between the pot body and the first end and forms a fixed connection with the pot body and the first end. Through the above configuration, the connecting portion connects the holding portion and the pot body, so that the cooking personnel can control the pot body through the handle.

[0009] In the preferred technical solution of the above-mentioned pot, the connecting portion includes a first support leg and a second support leg that are symmetrically arranged. Both the first support leg and the second support leg match the shape of the outer surface of the pot body and are in contact with the outer surface. Through the above configuration, both the first support leg and the second support leg match the shape of the outer surface of the pot body, maximizing the contact area between the handle and the pot body to avoid large deformations of the handle during long-term use due to stress concentration.

[0010] In the preferred technical solution of the above-mentioned pot, the connecting portion is integrally formed with the holding portion. Through the above configuration, the manufacturing of the handle is simpler, which can improve the production efficiency of the pot and reduce the production cost.

[0011] In the preferred technical solution of the above-mentioned pot, the pot body includes a low-carbon steel layer, an aluminum alloy layer, and a stainless steel layer, which are arranged in sequence from the inside to the outside. Through the above configuration, the innermost layer is the low-carbon steel layer, which has the characteristics of an iron pot and can achieve the effect of non-stick food without using a coating; the middle layer is the aluminum alloy layer, which has good thermal conductivity, makes the temperature everywhere in the pot uniform, is conducive to controlling the degree of doneness of the food, and the aluminum alloy is light in weight, reducing the physical consumption of the cooking personnel. The outermost layer is the stainless steel layer, which has the characteristics of being not easy to rust and easy to clean, ensuring that the pot of the present invention can be used for a long time.

[0012] In the preferred technical solution of the above-mentioned pot, the thickness of the low-carbon steel layer is set to be between 0.3 mm and 0.4 mm. The low-carbon steel layer with the above configuration can minimize the impact on the thermal conductivity while ensuring the non-stick effect.

[0013] In the preferred technical solution of the above-mentioned pot, the thickness of the aluminum alloy layer is set to be between 1.8 mm and 2.4 mm. The aluminum alloy layer with the above configuration ensures that the temperature everywhere in the pot is relatively uniform, making the degree of doneness of the food in the pot more uniform.

[0014] In the preferred technical solution of the above-mentioned pot, the thickness of the stainless steel layer is set to be between 0.3 mm and 0.4 mm. The stainless steel layer with the above configuration ensures that the pot will not split, the materials will not separate, or bulge under normal high-temperature use.

[0015] In the preferred technical solution of the above-mentioned pot, the low-carbon steel layer, the aluminum alloy layer and the stainless steel layer are first fixed together by a heating and rolling process to form a blank, and then the blank is stamped to form the pot body. With the above configuration, the manufacturing of the pot body is simpler, which can improve the production efficiency of the pot and reduce the production cost.

[0016] In the preferred technical solution of the above-mentioned pot, the pot body has a bottom, and the bottom is configured as a flat plate member. With the above configuration, the pot of the present utility model has more usage scenarios. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The preferred embodiments of the present utility model will be described below with reference to the accompanying drawings, in which:

[0018] Figure 1 is a schematic structural view of an embodiment of the pot of the present utility model;

[0019] Figure 2 is a schematic structural view of an embodiment of the handle of the pot of the present utility model;

[0020] Figure 3 is Figure 2 a cross-sectional view of the shown handle embodiment taken along line A-A;

[0021] Figure 4 is a cross-sectional view of an embodiment of the pot body of the pot of the present utility model.

[0022] LIST OF REFERENCE NUMERALS:

[0023] 100, pot; 10, pot body; 11, first opening; 12, low-carbon steel layer; 13, aluminum alloy layer; 14, stainless steel layer; 15, bottom; 20, handle; 21, holding part; 211, first end; 212, second end; 213, receiving groove; 2131, second opening; 22, connecting part; 221, pot body connecting part; 2211, first leg; 2212, second leg; 2213, through hole; 222, holding connecting part. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0024] The preferred embodiments of the present utility model will be described below with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are only used to explain the technical principle of the present utility model and are not intended to limit the protection scope of the present utility model.

[0025] It should be noted that in the description of the present utility model, the terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0026] In addition, it should be noted that in the description of the present utility model, unless otherwise clearly specified and defined, the terms "arranged" and "connected" should be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or an integral connection; it may be directly connected, or indirectly connected through an intermediate medium, and may also be the communication inside two components. For those skilled in the art, the specific meanings of the above terms in the present utility model can be understood according to specific circumstances.

[0027] To solve the problem that in the prior art, it is not convenient to place cooking utensils such as spatulas or spoons on the pot, the present utility model provides a pot 100. The pot 100 of the present utility model includes: a pot body 10, the pot body 10 having a first opening 11; and a handle 20, the handle 20 including a gripping portion 21, the gripping portion 21 including opposite first end 211 and second end 212, the first end 211 being close to the pot body 10 and the second end 212 being away from the pot body 10, and a receiving groove 213 is further provided on the gripping portion 21, the receiving groove 213 being recessed inward from the surface of the gripping portion 21 and extending from the first end 211 towards the second end 212, the receiving groove 213 having a second opening 2131, and the first opening 11 and the second opening 2131 facing the same direction.

[0028] Figure 1 is a schematic structural view of an embodiment of the pot of the present utility model; Figure 2 is a schematic structural view of an embodiment of the handle of the pot of the present utility model; Figure 3 is Figure 2 a cross-sectional view of the handle embodiment shown at A-A. As Figure 1 shown, the pot 100 of the present utility model includes a pot body 10 and a handle 20 fixedly connected to the pot body 10.

[0029] As Figure 2 and Figure 3 shown, in one or more embodiments, the handle 20 includes a gripping portion 21. The gripping portion 21 is configured as a flat strip-shaped member to facilitate stable gripping by the cooking personnel. Alternatively, the gripping portion 21 can also be configured in other shapes convenient for gripping according to the actual situation. The gripping portion 21 has opposite first end 211 and second end 212, wherein the first end 211 is closer to the pot body 10 than the second end 212. Based on Figure 1As shown in the orientation, a receiving groove 213 is formed on the upper-facing side of the holding portion 21. The receiving groove 213 includes a second opening 2131 that faces upward, so that the handle of a spatula or a ladle can be placed in the receiving groove 213. The receiving groove 213 extends a predetermined distance from the first end 211 towards the second end 212. The predetermined distance can be configured to be suitable for the length of placement of the vast majority of spatulas or ladles. In one or more embodiments, the holding portion 21 further includes a heat insulation layer formed on the surface of the holding portion 21 to prevent the heat conducted from the pot body 10 to the holding portion 21 from scalding the cooking personnel.

[0030] Continuing to refer to Figure 2 , in one or more embodiments, the handle 20 further includes a connecting portion 22 located between the pot body 10 and the first end 211 and forming a fixed connection with both the pot body 10 and the first end 211. The connecting portion 22 is configured as a substantially V-shaped bifurcated structure and includes a pot body connecting portion 221 connected to the pot body 10 and a holding connecting portion 222 connected to the holding portion 21. The pot body connecting portion 221 includes symmetrically arranged first and second legs 2211 and 2212, both of which are configured as substantially arcuate sheet members to match the outer surface of the arcuate pot body 10 and closely abut against the outer surface of the arcuate pot body 10. Alternatively, the first and second legs 2211 and 2212 can also be configured in other suitable shapes, such as flat sheet members, to match and closely abut against the pot body 10 with a flat outer surface. In an alternative embodiment, the pot body connecting portion 221 can also be configured in other suitable shapes, such as reducing or increasing one leg. In one or more embodiments, through holes 2213 are provided on the first and second legs 2211 and 2212, and the through holes 2213 can be used for fasteners such as rivets and screws to enable the pot body connecting portion 221 to form a fixed connection with the pot body 10. Alternatively, other structures for assisting the connection between the pot body connecting portion 221 and the pot body 10 can also be provided on the first and second legs 2211 and 2212. In one or more embodiments, the holding connecting portion 222 is formed integrally with the holding portion 21. Alternatively, the holding connecting portion 222 and the holding portion 21 can also be fixed together by other suitable means, and other connection methods include but are not limited to screwing, riveting, and clamping.

[0031] Figure 4 is a cross-sectional view of an embodiment of the pot body of the pot of the present utility model. Continuing to refer to Figure 1 , the pot body 10 includes a first opening 11, based on Figure 1In the orientation shown, the first opening 11 and the second opening 2131 face the same direction, that is, upward, so that unused spatulas or ladles can place their heads in the pot body 10, and at the same time, the handles of the spatulas or ladles rest on the receiving groove 213 to maintain stability and facilitate other operations by the cooking staff. As Figure 4 shown, in one or more embodiments, the pot body 10 includes a low-carbon steel layer 12, an aluminum alloy layer 13, and a stainless steel layer 14, and the low-carbon steel layer 12, the aluminum alloy layer 13, and the stainless steel layer 14 are arranged in sequence from the inside out. In one or more embodiments, the low-carbon steel layer 12 is made of a steel material with a carbon content of less than 0.25%, so that the inner layer has the characteristics of an iron pot, and the non-stick effect can be achieved without using coatings such as Teflon. The thickness of the low-carbon steel layer 12 is set to be between 0.3 mm and 0.4 mm, so that the inner layer meets the requirements of long-term use and still maintains good heat conduction performance. Alternatively, the low-carbon steel layer 12 can also be set to other suitable thicknesses less than 0.3 mm or greater than 0.4 mm according to actual needs, such as 0.25 mm, 0.45 mm, etc. In one or more embodiments, the thickness of the aluminum alloy layer 13 is set to be between 1.8 mm and 2.4 mm to ensure the heat conduction performance of the intermediate layer. The aluminum alloy layer 13 plays a major role in heat conduction. Aluminum has good heat conductivity and heat storage capacity. Setting a certain thickness of aluminum material as the intermediate layer can ensure that the heat distribution in the entire pot body 10 is relatively uniform after heating, and make full use of the heat to heat every part of the ingredients in the pot 100, thereby ensuring that the doneness of the ingredients is relatively balanced. Alternatively, the aluminum alloy layer 13 can also be set to other suitable thicknesses less than 1.8 mm or greater than 2.4 mm according to actual needs, such as 1.7 mm, 2.5 mm, etc. In one or more embodiments, the thickness of the stainless steel layer 14 is set to be between 0.3 mm and 0.4 mm, which can ensure the heat conduction performance of the outermost layer and prevent the outermost layer from cracking, bulging, etc. when used at high temperatures. The material of the stainless steel layer 14 includes but is not limited to martensitic stainless steel materials, etc. Alternatively, the stainless steel layer 14 can also be set to other suitable thicknesses less than 0.3 mm or greater than 0.4 mm according to actual needs, such as 0.25 mm, 0.45 mm, etc. The relevant test comparison data are shown in Table 1. In an alternative embodiment, the pot body 10 can also include other material layers to further improve the performance of the pot 100.

[0032] Table 1:

[0033] Number Thickness of low-carbon steel layer / mm Thickness of aluminum alloy layer / mm Thickness of stainless steel layer / mm Thermal conductivity Example 1 0.3 1.8 0.3 Normal Example 2 0.35 2.0 0.4 Normal Example 3 0.4 2.1 0.25 Normal Example 4 0.35 2,4 0.3 Normal Comparative example 1 0.22 1.6 0.22 Abnormal Comparative example 2 0.48 2.7 0.5 Abnormal

[0034] Continue to refer to Figure 1 and Figure 4, in one or more embodiments, the low-carbon steel layer 12, the aluminum alloy layer 13, and the stainless steel layer 14 are first fixed together by a hot rolling process to form a blank to be processed. Then, the blank is stamped to obtain a pot body 10 suitable for accommodating food ingredients. Alternatively, the pot body 10 can also be made by other processes according to actual situations.

[0035] In one or more embodiments, the pot body 10 has a bottom 15, and the bottom 15 is configured as a circular flat member to facilitate heating on an induction cooker or a hot plate. Alternatively, the bottom 15 can also be configured in other suitable shapes, such as a rectangular flat member or an arc-shaped bottom surface.

[0036] So far, the technical solution of the present invention has been described in conjunction with the preferred embodiments shown in the drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

Claims

1. A pot, characterized in that: The pot comprises: a pot body having a first opening; and A handle, wherein the handle includes a gripping portion, wherein the gripping portion includes a first end and a second end opposite to each other, wherein the first end is close to the pot body and the second end is away from the pot body, and wherein a receiving groove is further provided on the gripping portion, wherein the receiving groove is recessed inwardly from the surface of the gripping portion and extends from the first end toward the second end, wherein the receiving groove has a second opening, and the first opening and the second opening face the same direction.

2. The pot according to claim 1, characterized in that The handle further comprises a connecting portion, which is located between the pot body and the first end and forms a fixed connection with the pot body and the first end.

3. The pot according to claim 2, characterized in that The connecting portion includes a first support leg and a second support leg that are symmetrically arranged, and the first support leg and the second support leg both match the shape of the outer surface of the pot body and abut against the outer surface.

4. The pot according to claim 2, characterized in that The connecting portion is formed integrally with the gripping portion.

5. The pot according to any one of claims 1 to 4, characterized in that: The pot body comprises a low-carbon steel layer, an aluminum alloy layer and a stainless steel layer, and the low-carbon steel layer, the aluminum alloy layer and the stainless steel layer are arranged in sequence from inside to outside.

6. The pot according to claim 5, characterized in that The thickness of the low carbon steel layer is set to be between 0.3 mm and 0.4 mm.

7. The pot according to claim 5, characterized in that The thickness of the aluminum alloy layer is set to be between 1.8 mm and 2.4 mm.

8. The pot according to claim 5, characterized in that The thickness of the stainless steel layer is set to be between 0.3 mm and 0.4 mm.

9. The pot according to claim 5, characterized in that The pot body has a bottom, and the bottom is configured as a flat plate-shaped member.

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