Fish roasting pot

Abstract

The utility model provides a fish roasting pot, and particularly belongs to the technical field of kitchen ware manufacturing, the inner side wall of the pot body is of an inclined structure, so that fish can be submerged by adding a small amount of soup into the pot body, the use of resources is reduced, the bottom surface of the inner side of the pot body is of an undulating corrugated structure, the situation that the fish is stuck to the pot is avoided, and the fish roasting pot is convenient to use. The overall condition of the fish can be improved. The electric heating pot comprises a pot body and an electric heating furnace, and further comprises a heat absorption disc for a cooking range and a splicing assembly. A heat-conducting rib plate is fixedly arranged on the bottom surface of the pot body, the heat-conducting rib plate is fixedly arranged on the top surface of the heat-absorbing disc for the cooking range, the heat-conducting rib plate is of a triangular structure in a section view, the pot body, the heat-conducting rib plate and the heat-absorbing disc for the cooking range are of an integrated structure, and a splicing assembly is arranged on one side of the pot body; the splicing assembly comprises a detachable bolt M6 and a handle; the pot body is provided with an upward opening, a handle is arranged on one side of the pot body, a detachable bolt M6 is arranged on the side, close to the pot body, of the handle, and the detachable bolt M6 penetrates through the handle and the pot body.

Description

Technical Field

[0001] The utility model relates to a fish-roasting pot, and particularly belongs to the technical field of kitchenware manufacturing. Background Art

[0002] Fish is a common food that people eat. It is an indispensable delicacy on the dinner table of ordinary people, whether it is a daily meal or a gathering during festivals. Therefore, fish pots for cooking fish are becoming more and more widely used.

[0003] However, in order to heat the fish meat evenly, the existing fish pot needs to be turned over during practical use, which may easily damage the fish meat. In addition, the fish pot is very inconvenient to store when not in use. Utility Model Content

[0004] The utility model aims to provide a fish-roasting pot, which can prevent the fish from sticking to the pot during cooking, reduce the number of times the fish is turned over during cooking, improve the appearance of the whole fish, and reduce energy consumption.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows: the novel device includes a pot body and an electric heating stove, and is characterized in that it also includes a heat absorbing plate for the stove and a splicing assembly;

[0006] The bottom surface of the pot body is fixedly provided with a heat-conducting rib plate, which is fixedly provided on the top surface of the heat-absorbing plate for the stove. The heat-conducting rib plate is viewed as a triangular structure when cross-sectioned, and the pot body, the heat-conducting rib plate and the heat-absorbing plate for the stove are an integrated structure. A splicing component is provided on one side of the pot body.

[0007] Furthermore, the stove heat absorbing plate can be heated by the stove, and the stove heat absorbing plate cooperates with the heat-conducting rib plate to improve the heating uniformity of the pot body. The entire fish-roasting pot can be disassembled by splicing components, thereby facilitating the subsequent storage of the fish-roasting pot.

[0008] The splicing assembly includes a detachable bolt M6 and a handle; the pot body is open upward, and the pot body is an elliptical structure when viewed from above. A handle is provided on one side of the pot body, and a detachable bolt M6 is provided on the side of the handle close to the pot body. The detachable bolt M6 is provided to penetrate the handle and the pot body;

[0009] Furthermore, the handle and the pot body can be disassembled and fixed by the detachable bolt M6, thereby improving the stability of the fish grilling pot and allowing the fish grilling pot to be folded and stored when not in use.

[0010] It also includes a heat-conducting rib plate; the inner portion of the heat-conducting rib plate is arranged in a ring structure, and the outer portion of the heat-conducting rib plate is arranged in an equiangular manner;

[0011] Furthermore, the heat-conducting ribs improve the stability of the pot and the uniformity of heating.

[0012] The inner wall of the pot body is arranged in an inclined structure, and the inner bottom surface of the pot body is provided with an undulating corrugated structure. The inner wall of the pot body is arranged in a "U" shape when cut into side.

[0013] Furthermore, by setting the inner wall of the pot body to an inclined structure, a small amount of soup added to the pot body can submerge the fish, thereby reducing the use of resources. By setting the inner bottom surface of the pot body to an undulating corrugated structure, the fish is prevented from sticking to the pot, which is beneficial to improving the overall quality of the fish. By setting the bottom surface of the pot body to be parallel to the top surface of the stove heat absorption plate, the pot body can be stably placed above the stove heat absorption plate, thereby improving the safety and stability of the fish pot.

[0014] A pot is placed on the top of the electric heating furnace, and the electric heating furnace can directly heat the pot;

[0015] Furthermore, the pot body can also be used through an electric heating furnace, thereby improving the applicability of the pot body.

[0016] The beneficial effects of the utility model are:

[0017] 1. Through the structural setting of the detachable bolt M6 on one side of the pot body, the detachable bolt M6 can remove and fix the handle and the pot body, thereby improving the stability of the fish grilling pot and allowing the fish grilling pot to be folded and stored when not in use.

[0018] 2. The inner wall of the pot is inclined so that a small amount of soup can be added to the pot to submerge the fish, thereby reducing the use of resources. The inner bottom of the pot is arranged as an undulating corrugated structure to prevent the fish from sticking to the pot, which is beneficial to improving the overall quality of the fish. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a schematic diagram of the overall front cross-sectional structure of the utility model;

[0020] Figure 2 This is a schematic diagram of the structure of the utility model from a top view;

[0021] Figure 3 This is a schematic diagram of the top view of the heat-conducting rib plate of the utility model;

[0022] Figure 4 This is a schematic diagram of the side cross-section structure of the pot body of the utility model;

[0023] Figure 5 This is a side view of the pot body of the utility model;

[0024] Figure 6 It is a structural schematic diagram of the electric heating furnace of the present utility model. DETAILED DESCRIPTION

[0025] The following will be combined with the Figure 1-6 , clearly and completely describe the technical solutions in the embodiments. Figure 1-5 As shown, the fish-roasting pot as a whole is composed of a pot body 1 and a handle 6. The pot body 1 can be heated by both the electric furnace 3 and the stove, so that the pot body 1 can quickly complete the processing of the fish;

[0026] A heat-conducting rib 4 is fixedly mounted on the top surface of the stove heat-absorbing plate 2, and a pot body 1 is fixedly mounted on the top surface of the heat-conducting rib 4. The pot body 1, the heat-conducting rib 4 and the stove heat-absorbing plate 2 are arranged as an integrated structure. By placing the stove heat-absorbing plate 2 on the stove, the pot body 1 is heated by the stove, and the heat is dissipated by the stove heat-absorbing plate 2. The arrangement of the heat-conducting rib 4 on the top surface of the stove heat-absorbing plate 2 makes the heating of the pot body 1 more uniform. Since the inner portion of the heat-conducting rib 4 is an annular structure and the outer portion is arranged at equal angles, and the heat-conducting rib 4 is viewed as a triangular structure when cross-sectioned, the pot body 1 can be heated more uniformly.

[0027] The detachable bolts M6 penetrate the handle 6 and the pot body 1 respectively, so that the handle 6 can be stably installed on one side of the pot body 1, which is conducive to improving the safety of the pot body 1. When the fish pot needs to be stored as a whole, the handle 6 and the pot body 1 can be further detached by the detachable bolts M6, thereby improving the convenience of storing the fish pot.

[0028] The pot body 1 is elliptical in shape, with a width of 16-18 cm, a length of 38-40 cm, and a depth of 7-10 cm. Therefore, carp, lotus root, and crucian carp with shallow tails weighing 2-3 jin can be cooked, thereby improving the applicability of the fish-roasting pot. Since the inner wall of the pot body 1 is inclined, the fish can be submerged by adding a small amount of soup into the pot body, thereby reducing the use of resources and making the cooking of the fish more convenient. The inner bottom surface of the pot body is provided with an undulating corrugated structure to prevent the fish from sticking to the pot, which is conducive to improving the overall appearance of the fish.

[0029] The stove heat absorbing plate 2 has a diameter of 25 cm. The stove heat absorbing plate 2 cooperates with the heat conducting rib 4 fixed thereon to reduce energy consumption.

[0030] like Figure 6 As shown, when the pot body 1 is used with an electric heating furnace 3, the electric heating furnace 3 can be used with 300W, 600W, or 800W. The pot body 1 can be heated by powering the electric heating furnace 3, which is beneficial to improving the applicability of the pot body 1.

[0031] The above description is only a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Although the present invention has been disclosed as a preferred embodiment as above, it is not intended to limit the present invention. Any technician familiar with the profession can make some changes or modifications to equivalent embodiments of the technical content disclosed above without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent replacement and improvement of the above embodiments made according to the technical essence of the present invention, within the spirit and principles 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 fish-roasting pot, comprising a pot body (1) and an electric heating furnace (3), characterized in that: Also included is a stove heat absorbing plate (2) and a splicing assembly; A heat-conducting rib plate (4) is fixedly provided on the bottom surface of the pot body (1), and the heat-conducting rib plate (4) is fixedly provided on the top surface of the stove heat-absorbing plate (2). The heat-conducting rib plate (4) is viewed as a triangular structure when cross-sectioned, and the pot body (1), the heat-conducting rib plate (4) and the stove heat-absorbing plate (2) are an integrated structure. A splicing assembly is provided on one side of the pot body (1).

2. A fish-roasting pot according to claim 1, characterized in that: The splicing assembly includes a detachable bolt M6 (5) and a handle (6); The pot body (1) is open upwards and has an elliptical structure when viewed from above. A handle (6) is provided on one side of the pot body (1). A detachable bolt M6 (5) is provided on the side of the handle (6) close to the pot body (1). The detachable bolt M6 (5) is provided to penetrate the handle (6) and the pot body (1).

3. A fish-roasting pot according to claim 1, characterized in that: Also includes a heat conducting rib plate (4); The inner portion of the heat-conducting rib plate (4) is arranged in an annular structure, and the outer portion of the heat-conducting rib plate (4) is arranged in an equiangular manner.

4. A fish-roasting pot according to claim 1, characterized in that: The inner side wall of the pot body (1) is arranged in an inclined structure, and the inner bottom surface of the pot body (1) is provided with an undulating corrugated structure. The inner side wall of the pot body (1) is arranged in a "U"-shaped structure when viewed from the side section.

5. A fish-roasting pot according to claim 1, characterized in that: A pot body (1) is placed on the top surface of the electric heating furnace (3), and the electric heating furnace (3) can directly heat the pot body (1).

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