Steak frying pan
By setting up a boss and a convex rib strip on the bottom of the steak frying pan, and forming an annular groove and a liquid flow outlet on the outer periphery, the problem of difficult oil removal when frying steak is solved, and the smooth separation of oil and steak is achieved, which enhances the taste and flavor of the steak.
Patent Information
- Application Number
- CN202421494323.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-06-27
- Publication Date
- 2025-07-01
- Estimated Expiration
- 2034-06-27
AI Technical Summary
During the steak frying process, existing steak frying pans are difficult to effectively remove grease, causing grease to accumulate and soak the steak, affecting the taste and flavor of the steak.
A steak frying pan is designed, with a boss on the bottom surface and a plurality of convex rib strips are arranged on the upper surface of the boss. A ring groove is formed between the outer peripheral side wall and the inner side surface. The liquid flow outlet is connected to the inner side surface to achieve separation and discharge of grease.
Through this design, grease can flow smoothly from the gap between the convex ribs into the ring groove, and then discharge through the liquid flow outlet to prevent the oil from gathering and soaking the steak, which significantly improves the taste and flavor of the steak.
Smart Images
Figure CN223041393U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of kitchen utensils, and particularly relates to a steak frying pan. Background Art
[0002] A steak frying pan is used for frying steaks. During the process of frying steaks, in order to produce a good taste and flavor of the steak, the generated grease should be separated from the steak as much as possible. Therefore, the purpose of separating the grease from the steak can be achieved by improving the structure of the steak frying pan. Content of the Utility Model
[0003] In view of the above problems, the purpose of the utility model is to provide a steak frying pan, which includes a pot body. The pot body includes an inner side surface located at the inner side part of the pot and an inner bottom surface located at the inner bottom of the pot. A convex platform body is formed on the inner bottom surface. A plurality of convex rib strips are arranged on the upper surface of the convex platform body. A gap groove is formed between the outer peripheral side wall of the convex platform body and the inner side surface, and the gap groove forms an annular groove around the convex platform body. A liquid flow outlet is formed at the upper edge of the pot body, and the liquid flow outlet is connected to the inner side surface.
[0004] In some preferred embodiments, the upper surface of the convex platform body is an arc-shaped surface that is high in the middle and low on the periphery.
[0005] In some preferred embodiments, the pot body is circular, and the upper surface of the convex platform body and the pot body share the same center line.
[0006] In some preferred embodiments, the plurality of convex rib strips are spaced apart from each other and arranged parallel to each other.
[0007] In some preferred embodiments, the pot body and the convex platform body are integrally formed and cast by pig iron.
[0008] In some preferred embodiments, the pot body is connected with a handle. The handle is of a hollow structure, and a plurality of hollow holes for heat dissipation are arranged on the handle, and the hollow holes are close to the pot body.
[0009] In some preferred embodiments, the handle is made of stainless steel.
[0010] In some preferred embodiments, the plurality of hollow holes are arranged along the length direction of the handle.
[0011] Advantageous Effects: By arranging a convex platform body on the bottom surface of the frying pan, arranging convex rib strips on the upper surface of the convex platform body, and arranging an annular groove on the outer periphery of the convex platform body, the utility model enables the generated grease to flow into the annular groove through the gaps between the convex rib strips during the process of frying steaks, and then flow out through the liquid flow outlet, so that the grease and the steak can be smoothly separated, and the defect that the grease accumulates and soaks the steak is avoided. Description of the Drawings
[0012] Figure 1 It is a schematic structural diagram from a side view angle in an embodiment of the utility model.
[0013] Figure 2 It is a schematic structural diagram from a top view angle in an embodiment of the utility model.
[0014] Figure 3 It is a schematic structural diagram of the upper surface of the ribbed strip in an embodiment of the utility model.
[0015] Figure 4 It is a schematic structural diagram of the upper surface of the ribbed strip in another embodiment of the utility model. Detailed Description of the Invention
[0016] The utility model will be further described below in conjunction with the drawings and embodiments:
[0017] Please refer to Figures 1 - 4 A kind of steak frying pan, which includes a pan body 10. The pan body 10 includes an inner side surface 11 located at the inner side of the pan and an inner bottom surface 12 located at the inner bottom of the pan. A convex platform 20 is formed on the inner bottom surface 12. A plurality of ribbed strips 21 are arranged on the upper surface of the convex platform 20. A gap groove 30 is formed between the outer peripheral side wall of the convex platform 20 and the inner side surface 11, and the gap groove 30 is formed as an annular groove around the convex platform 20. A liquid flow outlet 13 is formed on the upper edge of the pan body 10, and the liquid flow outlet 13 is connected to the inner side surface 11.
[0018] Principle of the utility model: When frying a steak, it is placed on the upper surface of the convex platform 20. The ribbed strips 21 support the steak, so that a gap is formed between the steak and the upper surface of the convex platform 20. Then, the generated grease flows out through this gap, so that the grease is separated from the steak and the steak is prevented from being soaked in the grease; the gap groove 30 is used to receive the grease flowing out from the upper surface of the convex platform 20 and flow out through the liquid flow outlet 13.
[0019] In some preferred embodiments, as shown in Figure 1 the upper surface of the convex platform 20 is an arc shape that is high in the middle and low on the periphery. Setting the upper surface of the convex platform 20 as a spherical arc shape that is high in the middle and low on the periphery is conducive to the grease flowing out from between the ribbed strips 21 into the gap groove 30 more quickly.
[0020] In some preferred embodiments, as shown in Figure 2 the pan body 10 is circular, and the upper surface of the convex platform 20 and the pan body 10 share the same center line, so as to facilitate the uniform flow and collection of the grease in the gap groove 30.
[0021] In some preferred embodiments, as shown in Figure 2As shown, a plurality of convex ribs 21 are spaced apart from each other and arranged in parallel with each other, so that the intervals between the convex ribs 21 can be utilized to allow the grease to flow out.
[0022] In some preferred embodiments, the pot body 10 and the boss body 20 are formed integrally and are cast by cast iron to facilitate heat transfer.
[0023] In some preferred embodiments, reference Figure 1 and Figure 2 As shown, the pot body 10 is connected to a handle 40, which is a hollow structure, and a plurality of hollow holes 41 for heat dissipation are arranged on the handle 40, and the hollow holes 41 are close to the pot body 10. The handle 40 is set as a hollow structure, and the hollow holes 41 are arranged to facilitate heat dissipation, avoid heat concentration to the rear end of the handle 40, and thus avoid scalding.
[0024] In some preferred embodiments, the handle 40 is made of stainless steel to avoid rust.
[0025] In some preferred embodiments, a plurality of hollow holes 41 are arranged along the length direction of the handle 40 to achieve a better heat dissipation effect. In a specific implementation, the hollow holes 41 are connected to the hollow inside of the handle 40 to enhance the heat dissipation effect.
[0026] In some preferred embodiments, Figure 3 and 4 As shown, the upper surface of the convex rib 21 is wavy. This structural form can provide multiple support points for the steak when the convex rib 21 supports the steak, so that the force on the steak on the convex rib 21 is dispersed and uniform, and there will be no excessive local pressure due to concentrated force, and further, the meat fibers will not adhere to the convex rib 21 due to excessive local pressure.
[0027] In some specific embodiments, the wavy structure on the upper surface of the convex rib 21 is in a uniform tooth shape; in other specific embodiments, the wavy structure on the upper surface of the convex rib 21 is in a convex shape with varying heights.
[0028] The preferred specific embodiments of the utility model are described in detail above. It should be understood that a person skilled in the art can make many modifications and changes based on the concept of the utility model without creative work. Therefore, any technical solution that can be obtained by a person skilled in the art based on the concept of the utility model through logical analysis, reasoning or limited experiments on the basis of the prior art should be within the scope of protection determined by the claims.
Claims
1. A steak frying pan, characterized by: The invention comprises a pot body (10), wherein the pot body (10) comprises an inner side surface (11) located at the inner side of the pot and an inner bottom surface (12) located at the bottom of the pot, a boss body (20) is formed on the inner bottom surface (12), a plurality of convex ribs (21) are arranged on the upper surface of the boss body (20), a clearance groove (30) is formed between the outer peripheral side wall of the boss body (20) and the inner side surface (11), and the clearance groove (30) is formed as an annular groove around the boss body (20); A liquid flow outlet (13) is formed on the upper edge of the pot body (10), and the liquid flow outlet (13) is connected to the inner side surface (11).
2. A steak frying pan as claimed in claim 1, characterized in that: The upper surface of the boss body (20) is in the shape of an arc surface with a high middle and a low periphery.
3. A steak frying pan as claimed in claim 2, characterized in that: The pot body (10) is circular, and the upper surface of the boss body (20) is co-central with the pot body (10).
4. A steak frying pan as claimed in claim 1, characterized in that: The plurality of convex ribs (21) are spaced apart from each other and arranged parallel to each other.
5. The steak frying pan according to claim 1, characterized in that: The pot body (10) and the boss body (20) are formed in one piece and are made by casting pig iron.
6. A steak frying pan as claimed in claim 1, characterized in that: The pot body (10) is connected to a handle (40), the handle (40) is a hollow structure, and the handle (40) is provided with a plurality of hollow holes (41) for heat dissipation, and the hollow holes (41) are close to the pot body (10).
7. A steak frying pan as claimed in claim 6, characterized in that: The handle (40) is made of stainless steel.
8. A steak frying pan as claimed in claim 7, characterized in that: The plurality of hollow holes (41) are arranged along the length direction of the handle (40).