Double-layer frying and baking tray with oil smoke suction device

Abstract

The utility model discloses a double-layer frying and baking tray with an oil smoke suction device, which comprises a base, a first heating cavity and a second heating cavity, the first heating cavity and the second heating cavity are of a laminated structure, and the second heating cavity is arranged above the first heating cavity; the first cooking assembly is arranged in the first heating cavity, the first cooking assembly comprises a plurality of small frying pans, and the small frying pans are movably arranged in the first heating cavity; the second cooking assembly is arranged in the second heating cavity, the second cooking assembly comprises a large frying pan, and the large frying pan is arranged in the second heating cavity; and the oil smoke suction assembly is mounted on the base and penetrates through the first heating cavity and the second heating cavity. Space can be efficiently utilized, and flexible and diversified cooking modes are achieved.

Description

Technical Field

[0001] This utility model relates to the field of kitchen appliance technology, and in particular to a double-layer frying pan with an oil fume extraction device. Background Technology

[0002] With the development of modern kitchen appliances, users' demands for grills are no longer limited to basic cooking functions; they are also increasingly focusing on the versatility and environmental performance of the equipment. Traditional grills typically only come with a single frying pan, which cannot meet diverse cooking needs, and the fumes generated during cooking are often directly emitted into the air, affecting indoor air quality. Therefore, developing a grill that can meet multiple cooking needs while effectively managing fumes is particularly important. Utility Model Content

[0003] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes a double-layer frying pan with an oil fume extraction device, which can efficiently utilize space and realize flexible and diverse cooking methods.

[0004] A double-layer frying pan with an oil fume extraction device according to a first aspect embodiment of the present invention includes:

[0005] The base has a first heating chamber and a second heating chamber with a stacked structure, the second heating chamber being located above the first heating chamber;

[0006] A first cooking component is disposed within the first heating chamber. The first cooking component includes a plurality of small frying pans, which are movably disposed within the first heating chamber.

[0007] A second cooking component is disposed within the second heating chamber. The second cooking component includes a large frying pan disposed within the second heating chamber.

[0008] A fume extraction assembly is installed on the base, and the fume extraction assembly is disposed through the first heating chamber and the second heating chamber.

[0009] A double-layer frying pan with an oil fume extraction device according to an embodiment of the present invention has at least the following beneficial effects: By setting a first heating chamber and a second heating chamber with a stacked structure in the base, simultaneous heating of the upper and lower layers is achieved, greatly improving the utilization rate of the cooking space. Users can perform different cooking tasks at the same time, saving kitchen space and improving cooking efficiency. The first cooking component includes multiple movable small frying pans, whose position and number can be freely adjusted according to actual needs to meet different cooking requirements. Whether frying eggs, meat, or vegetables, it can be easily handled, increasing the flexibility and diversity of cooking. The large frying pan design of the second cooking component is suitable for cooking larger ingredients or cooking for multiple people, such as grilling fish and meat. The use of the large frying pan not only expands the cooking range but also improves the uniformity and efficiency of cooking, making the food more delicious. The oil fume extraction device runs through the first heating chamber and the second heating chamber, effectively collecting and treating the oil fumes generated during cooking. This not only reduces oil splattering during frying and grilling, keeping the equipment clean, but also reduces the generation of oil fumes, creating a healthier and fresher kitchen environment.

[0010] According to some embodiments of this utility model, the first cooking component further includes a first heating element, which is disposed below the small frying pans. This ensures that each small frying pan receives a uniform heat distribution, avoiding problems such as localized overheating or uneven heating, resulting in more even heating of food during cooking and improving cooking results and food texture.

[0011] According to some embodiments of this utility model, the second cooking component includes a second heating element, which is positioned below the large frying pan and above the small frying pan. The placement of the second heating element not only ensures direct heating of the large frying pan but also indirectly provides heat to the small frying pan. This indirect heating method complements the heating effect of the first heating element, resulting in more even heating of the small frying pan, avoiding localized overheating or uneven heating, and improving the overall cooking effect.

[0012] According to some embodiments of this utility model, the base is provided with a support frame, and the large frying pan is positioned above the small frying pan via the support frame, with the second heating element passing through the support frame. This ensures the stability of the large frying pan, avoiding the risk of food spillage or equipment damage due to shaking or instability during cooking, thus improving safety and reliability.

[0013] According to some embodiments of this utility model, the fume extraction component is disposed at the center of the base. This centrally located design allows fumes to flow from the periphery towards the center, forming a natural flow path. This design not only improves the efficiency of fume collection but also reduces grease residue on the frying pan surface, maintaining the cleanliness of the pan.

[0014] According to some embodiments of this utility model, the small frying pans are arranged circumferentially around the fume extraction component. This circumferential spacing of the small frying pans facilitates the flow of fumes towards the central fume extraction component. This design allows fumes to quickly gather at the center, reducing grease residue on the frying pan surface, maintaining the cleanliness of the frying pan, and also reducing the generation of fumes.

[0015] According to some embodiments of this utility model, the number of small frying pans is eight. Users can choose to use one or more small frying pans according to their actual needs to cook different types and quantities of food, meeting the diverse needs of families or small gatherings.

[0016] According to some embodiments of this utility model, a ventilation gap is provided between the fume extraction component and the large frying pan, forming a fume exhaust channel between the fume extraction component and the small frying pan. This ventilation gap design allows fumes to flow more smoothly to the fume extraction component during cooking, reducing the accumulation of grease on the surfaces of both the large and small frying pans. This design not only maintains the cleanliness of the frying pans but also reduces odors and bacterial growth caused by fume accumulation, improving the hygiene level of the equipment.

[0017] According to some embodiments of this utility model, the surface of the large frying pan is provided with raised portions, which extend outward from the center of the large frying pan. The design of the raised portions creates tiny gaps on the surface of the large frying pan, which reduce the contact area between the food and the frying pan, thereby reducing food sticking. This design makes it easier to flip and remove ingredients, improving the convenience and efficiency of cooking.

[0018] According to some embodiments of this utility model, a positioning groove is provided in the first heating cavity. The positioning groove is adapted to the shape of the small frying pan, and the small frying pan is engaged with the positioning groove. This ensures the stability of the small frying pan during use, prevents the risk of food spillage or equipment damage due to shaking or displacement of the small frying pan during heating, and improves the safety and reliability of use.

[0019] Additional aspects and advantages of this invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0020] The present invention will be further described below with reference to the accompanying drawings and embodiments, wherein:

[0021] Figure 1 This is one of the schematic diagrams of a double-layer frying pan with an oil fume extraction device according to an embodiment of the present utility model;

[0022] Figure 2 This is a second schematic diagram of a double-layer frying pan with an oil fume extraction device according to an embodiment of the present utility model;

[0023] Figure 3 This is a schematic diagram of the base according to an embodiment of the present utility model.

[0024] Reference numerals: base 100; small frying pan 110; large frying pan 120; fume extraction assembly 130; second heating element 140; support frame 150; protrusion 160; positioning groove 170. Detailed Implementation

[0025] The embodiments of this utility model are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this utility model, and should not be construed as limiting this utility model.

[0026] In the description of this utility model, it should be understood that the directional descriptions, such as up, down, front, back, left, right, etc., indicate the directional or positional relationship based on the directional or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model.

[0027] In the description of this utility model, "several" means one or more, "multiple" means two or more, "greater than," "less than," and "exceeding" are understood to exclude the stated number, while "above," "below," and "within" are understood to include the stated number. If "first" or "second" is used in the description, it is only for the purpose of distinguishing technical features and should not be construed as indicating or implying relative importance, or implicitly indicating the number of indicated technical features, or implicitly indicating the order of the indicated technical features.

[0028] In the description of this utility model, unless otherwise explicitly defined, terms such as "setting," "installation," and "connection" should be interpreted broadly. Those skilled in the art can reasonably determine the specific meaning of these terms in this utility model based on the specific content of the technical solution. In the description of this utility model, the terms "one embodiment," "some embodiments," "illustrative embodiment," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of this utility model. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described can be combined in any suitable manner in one or more embodiments or examples. In the description of this specification, the terms "one embodiment," "some embodiments," "illustrative embodiment," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of this utility model. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0029] Reference Figures 1 to 3 A double-layer frying pan with an oil fume extraction device, comprising:

[0030] The base 100 is provided with a first heating chamber and a second heating chamber with a stacked structure, the second heating chamber being located above the first heating chamber;

[0031] A first cooking component is disposed within a first heating chamber. The first cooking component includes a plurality of small frying pans 110, which are movably disposed within the first heating chamber.

[0032] The second cooking component is disposed within the second heating chamber. The second cooking component includes a large frying pan 120, which is disposed within the second heating chamber.

[0033] The fume extraction assembly 130 is installed on the base 100 and is disposed through the first heating chamber and the second heating chamber.

[0034] By setting a first heating chamber and a second heating chamber with a stacked structure within the base 100, simultaneous heating of the upper and lower layers is achieved, greatly improving the utilization rate of the cooking space. Users can perform different cooking tasks at the same time, saving kitchen space and improving cooking efficiency. The first cooking component includes multiple movable small frying pans 110, whose position and number can be freely adjusted according to actual needs to meet different cooking requirements. Whether frying eggs, meat, or vegetables, it can be handled with ease, increasing the flexibility and diversity of cooking. The large frying pan 120 of the second cooking component is designed for cooking larger ingredients or cooking for multiple people, such as grilling fish and meat. The use of the large frying pan 120 not only expands the cooking range but also improves the uniformity and efficiency of cooking, making the food more delicious. The fume extraction component 130 runs through the first heating chamber and the second heating chamber, effectively collecting and treating the fumes generated during cooking. This not only reduces grease residue on the frying pan, keeping the equipment clean, but also reduces the generation of fumes, creating a healthier and fresher kitchen environment.

[0035] The first cooking component also includes a first heating element, which is positioned below the small frying pans 110. This ensures that each small frying pan 110 receives a uniform heat distribution, avoiding problems such as localized overheating or uneven heating, resulting in more even heating of food during cooking and improving cooking results and food texture.

[0036] Reference Figure 2 The second cooking component includes a second heating element 140, which is positioned below the large frying pan 120 and above the small frying pan 110. The placement of the second heating element 140 ensures not only direct heating of the large frying pan 120 but also indirect heating of the small frying pan 110. This indirect heating method complements the heating effect of the first heating element, resulting in more even heating of the small frying pan 110, avoiding localized overheating or uneven heating, and improving the overall cooking effect.

[0037] The base 100 is equipped with a support frame 150, and the large frying pan 120 is positioned above the small frying pan 110 via the support frame 150. The second heating element 140 passes through the support frame 150. This ensures the stability of the large frying pan 120, avoiding the risk of food spillage or equipment damage due to shaking or instability during cooking, and improving the safety and reliability of use.

[0038] The fume extraction component 130 is located at the center of the base 100. The design of the fume extraction component 130 in the center position allows the fumes to flow from the surrounding area to the center, forming a natural flow path. This design not only improves the efficiency of fume collection, but also reduces the residue of grease on the surface of the frying pan, keeping the frying pan clean.

[0039] Small frying pans 110 are arranged circumferentially around the fume extraction component 130. The circumferential spacing of the small frying pans 110 helps the fumes flow towards the fume extraction component 130 in the center. This design allows the fumes to quickly gather in the center, reducing grease residue on the surface of the frying pan, maintaining the cleanliness of the frying pan, and also reducing the generation of fumes.

[0040] There are 8 small frying pans 110. Users can choose to use one or more small frying pans 110 to cook different types and quantities of food according to their actual needs, meeting the diverse needs of families or small gatherings.

[0041] A ventilation gap is provided between the fume extraction assembly 130 and the large frying pan 120, forming a fume exhaust channel between the fume extraction assembly 130 and the small frying pan 110. This ventilation gap design allows fumes to flow more smoothly to the fume extraction assembly 130 during cooking, reducing grease buildup on the surfaces of the large and small frying pans 120. This design not only maintains the cleanliness of the frying pans but also reduces odors and bacterial growth caused by grease buildup, improving the hygiene level of the equipment.

[0042] The surface of the large frying pan 120 is provided with raised portions 160, which extend outward from the center of the large frying pan 120. The design of the raised portions 160 creates tiny gaps on the surface of the large frying pan 120. These gaps reduce the contact area between food and the frying pan, thereby reducing food sticking. This design makes it easier to flip and remove food, improving the convenience and efficiency of cooking.

[0043] A positioning groove 170 is provided inside the first heating chamber. The positioning groove 170 is adapted to the shape of the small frying pan 110, and the small frying pan 110 is snapped into the positioning groove 170. This ensures the stability of the small frying pan 110 during use and prevents the risk of food spillage or equipment damage due to shaking or displacement of the small frying pan 110 during heating, thereby improving the safety and reliability of use.

[0044] Reference Figures 1 to 3A double-layer frying pan with an oil fume extraction device mainly consists of a base 100, a first heating chamber, a second heating chamber, a first cooking component, a second cooking component, and an oil fume extraction component 130. The base 100 has a stacked first heating chamber and a second heating chamber, with the second heating chamber located above the first heating chamber. A positioning groove 170 is provided within the first heating chamber, and the positioning groove 170 is adapted to the shape of a small frying pan 110, which is snapped into the positioning groove 170. The first cooking component includes multiple small frying pans 110 and a first heating tube. The small frying pans 110 are movably disposed within the first heating chamber, and the first heating tube is located below the small frying pans 110. A large frying pan 120 and a second heating tube 140 are disposed within the second heating chamber. The large frying pan 120 is fixed within the second heating chamber, and the second heating tube 140 is located below the large frying pan 120 and above the small frying pans 110. The fume extraction assembly 130 is installed at the center of the base 100, passing through the first heating chamber and the second heating chamber, and is used to collect and process the fumes generated during cooking.

[0045] The base 100 has a stacked first heating chamber and a second heating chamber inside, with the second heating chamber located above the first heating chamber. The base 100 is equipped with a support frame 150, through which the large frying pan 120 is fixed above the small frying pan 110, and the second heating tube 140 passes through the support frame 150. A positioning groove 170 is provided inside the first heating chamber, which is adapted to the shape of the small frying pan 110, allowing the small frying pan 110 to engage securely. The design of the positioning groove 170 ensures the stability of the small frying pan 110, preventing it from shaking or shifting during heating. The first cooking assembly includes eight small frying pans 110 and a first heating tube. The small frying pans 110 are circumferentially spaced around the center of the fume extraction assembly 130, and the first heating tube is positioned below each small frying pan 110, ensuring that each small frying pan 110 receives uniform heating.

[0046] The second heating chamber is equipped with a large frying pan 120 and a second heating tube 140. The surface of the large frying pan 120 has protrusions 160 extending outwards from the center. These protrusions 160 effectively guide grease to flow towards the edges and ultimately collect in the fume extraction assembly 130. The second heating tube 140 is located below the large frying pan 120 and above the small frying pan 110, directly heating the large frying pan 120 while indirectly providing heat to the small frying pan 110, ensuring even heating of both pans.

[0047] The fume extraction assembly 130 is installed at the center of the base 100, passing through the first heating chamber and the second heating chamber. A ventilation gap is provided between the fume extraction assembly 130 and the large frying pan 120, forming a fume exhaust channel between the fume extraction assembly 130 and the small frying pan 110. This design helps guide the fumes generated during cooking towards the fume extraction assembly 130, reducing the generation of fumes and keeping the frying pan clean.

[0048] In use, place the device on a flat surface, connect the power supply, and snap the eight small frying pans 110 into the positioning slots 170 within the first heating chamber, ensuring each small frying pan 110 is securely fixed in its predetermined position. Secure the large frying pan 120 within the second heating chamber using the support bracket 150, ensuring the surface of the large frying pan 120 is flat. Turn on the power; the first heating element and the second heating element 140 heat the small frying pans 110 and the large frying pan 120 respectively. Place the food on the small frying pans 110 and the large frying pan 120 for cooking. The large frying pan 120 is suitable for cooking large pieces of meat or portions for multiple people, while the small frying pan 110 is suitable for cooking small portions or cooking multiple ingredients simultaneously. The fumes generated during cooking flow towards the edge through the protrusions 160 on the surface of the large frying pan 120, eventually converging at the fume extraction assembly 130. The fume exhaust channel formed by the ventilation gaps facilitates the exhaust of fumes, reducing their generation. After cooking, turn off the power and allow the equipment to cool down. Then, remove the small frying pan 110 and the large frying pan 120 from the heating chamber for cleaning. Clean the fume extraction assembly 130 regularly to keep the equipment clean and hygienic.

[0049] This embodiment provides a double-layer frying pan with an oil fume extraction device. Through reasonable structural design and functional configuration, it not only improves cooking efficiency and evenness but also reduces oil fume generation, keeping the equipment clean and hygienic. This design makes the equipment widely applicable in home and commercial kitchens, providing users with a healthier and more convenient cooking experience.

[0050] The embodiments of the present utility model have been described in detail above with reference to the accompanying drawings. However, the present utility model is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present utility model.

Claims

1. A double-layer frying pan with an oil fume extraction device, characterized in that, include: The base has a first heating chamber and a second heating chamber with a stacked structure, the second heating chamber being located above the first heating chamber; A first cooking component is disposed within the first heating chamber. The first cooking component includes a plurality of small frying pans, which are movably disposed within the first heating chamber. A second cooking component is disposed within the second heating chamber. The second cooking component includes a large frying pan disposed within the second heating chamber. A fume extraction assembly is installed on the base, and the fume extraction assembly is disposed through the first heating chamber and the second heating chamber.

2. The double-layer frying pan with an oil fume extraction device according to claim 1, characterized in that, The first cooking component also includes a first heating element disposed below the small frying pan.

3. A double-layer frying pan with an oil fume extraction device according to claim 1, characterized in that, The second cooking component includes a second heating element disposed below the large frying pan and above the small frying pan.

4. A double-layer frying pan with an oil fume extraction device according to claim 3, characterized in that, The base is provided with a support frame, and the large frying pan is positioned above the small frying pan via the support frame. The second heating tube passes through the support frame.

5. A double-layer frying pan with an oil fume extraction device according to claim 1, characterized in that, The fume extraction assembly is located at the center of the base.

6. A double-layer frying pan with an oil fume extraction device according to claim 5, characterized in that, The small frying pans are arranged circumferentially around the fume extraction component.

7. A double-layer frying pan with an oil fume extraction device according to claim 6, characterized in that, The number of small frying pans is 8.

8. A double-layer frying pan with an oil fume extraction device according to claim 1, characterized in that, A ventilation gap is provided between the fume extraction component and the large frying pan, and the ventilation gap forms a fume exhaust channel between the fume extraction component and the small frying pan.

9. A double-layer frying pan with an oil fume extraction device according to claim 1, characterized in that, The surface of the large frying pan is provided with a raised portion, which extends outward from the center of the large frying pan.

10. A double-layer frying pan with an oil fume extraction device according to claim 1, characterized in that, The first heating chamber is provided with a positioning groove, which is adapted to the shape of the small frying pan, and the small frying pan is snapped into the positioning groove.

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