Hot pot boiling device

Abstract

The utility model belongs to the field of tableware, and discloses a hot pot boiling device which comprises a boiling filter screen which is provided with at least one concave area and can divide a hot pot soup space into a food material boiling space used for boiling all food materials and a condiment boiling space only used for boiling hotpot condiments. The filter screen only allows hotpot soup to freely flow and boil. Furthermore, the concave depths of different concave surface areas can be different. The device can further comprise a floating foam collecting area, a height adjusting assembly, a special hot pot body, a lifting assembly, a non-stick coating and the like. The problems that hotpot condiments and food materials are difficult to distinguish, soup is prone to splashing to hurt people, food is inconvenient and incomplete to fish, boiling is not partitioned and uncontrollable, and floating foam is difficult to collect and discharge are solved. The functions of complete isolated instant-boiling of food materials and base materials, partitioned controllable instant-boiling, scooping and clamping of the food materials, prevention of soup splashing, overall filtration of floating foam and the like are achieved; the chafing dish dining experience and safety can be greatly improved, the chafing dish taste is improved, and food waste is reduced.

Description

Technical Field

[0001] This utility model discloses a hot pot cooking device, belonging to the field of dining utensils, specifically relating to a hot pot cooking device. Background Technology

[0002] Hot pot is a popular traditional Chinese dish, encompassing various forms such as spicy hot pot, mild hot pot, yin-yang hot pot, and medicinal hot pot. Generally, hot pot refers to a cooking method that uses a pot as a utensil, a heat source to heat the pot, hot pot broth as seasoning, and water or soup to boil various foods. It is not only a cooking method but also a symbol of culture.

[0003] However, current hot pot cooking methods mainly rely on long chopsticks and slotted spoons, which present the following problems: 1) Adding ingredients can easily cause the hot pot broth to splash, sometimes hitting diners and causing burns. In severe cases (such as splashing into the eyes), medical treatment may be required; 2) The hot pot broth contains spices, ginger, chili peppers, Sichuan peppercorns, etc., which are the main source of the hot pot's flavor, but they interfere with picking up ingredients and can adhere to the ingredients, affecting the enjoyment of the food; 3) The hot pot broth is often quite deep, making it difficult to retrieve ingredients after they have been put into the pot, and it is hard to judge the doneness of the food, especially for ingredients such as tripe and duck intestines, which are difficult to find after being removed from the chopsticks and cooked in the broth; 4) The foam that rises to the surface during the cooking process is difficult to remove, affecting the texture and taste of the food; 5) It is difficult to remove all the food from the hot pot, often resulting in food waste. One existing hot pot cooking method uses a nine-compartment grid made of multiple iron blocks to divide the cooking area into several sub-areas, allowing different ingredients to be placed in different sub-areas or different people to cook in different sub-areas. However, the nine-compartment hot pot still poses a significant risk of splattering soup and causing injury. Furthermore, the nine-compartment grid divides the cooking area into too small sub-areas, preventing food from moving between different heat zones. The grids at the edges often don't receive enough heat to cook properly, resulting in a substantial reduction in usable cooking area. Additionally, the nine-compartment grid is inconvenient to put in and take out, and it's still difficult to retrieve all the food from within the grid. Therefore, it's rarely used in practice. Another cooking method uses a slotted spoon to scoop food from the broth, but this often results in food and broth being scooped out together, and because the food moves around in the broth, it's frequently difficult to find the desired ingredients. In addition, some large-sized strainers specifically designed for hot pot can isolate and cook ingredients separately. However, these strainers have drawbacks such as limited cooking depth, only one surface for supporting the ingredients, difficulty in distinguishing between different ingredients, slower cooking times due to the strainer only allowing cooking at the edge of the pot, and generally small size, making them unsuitable for multiple people cooking simultaneously and limiting the amount of food that can be cooked. Existing technologies do not address the issue of hot pot broth splattering and causing injury, nor do they offer corresponding solutions. Utility Model Content

[0004] To overcome the shortcomings of existing solutions, this utility model proposes a new hot pot cooking device. The practical problems addressed by this utility model include: hot pot broth splashing and causing injury; difficulty in distinguishing between hot pot broth and ingredients; inconvenient and incomplete food retrieval; uncontrolled cooking without designated zones; and difficulty in collecting and removing scum. The technical objectives of this utility model are to achieve complete separation of hot pot ingredients from the broth during cooking; controllable cooking by designated zones; partial or complete food retrieval; prevention of broth splashing; and overall scum removal. This invention provides a solution that not only achieves complete separation of ingredients and broth during cooking, but also allows for separate cooking of different ingredients in designated areas. It prevents splattering of the hot pot broth, makes it easier to retrieve food from the pot, and allows for partial or complete filtering of food. Furthermore, it collects and removes scum that affects the texture of the food on the outer surface of the cooking device, and allows for controlled cooking time for different areas or the whole dish. Using this hot pot cooking device significantly improves the hot pot dining experience and safety, reduces food waste, and collects and removes scum, enhancing the taste and flavor of the hot pot. The detailed technical solution of this invention is as follows:

[0005] A hot pot cooking device includes a cooking filter. The filter has at least one concave area, which divides the hot pot broth space into a food cooking space and a base cooking space. The concave space formed on the inner side of the concave area is the food cooking space for cooking all ingredients, while the outer space formed by the concave area and the inner wall of the hot pot is the base cooking space for cooking the hot pot base. The mesh size and density of the filter meet the requirements of isolating the food ingredients from the hot pot base while allowing the hot pot broth to flow freely and boil. Here, "hot pot base" refers only to seasonings that are generally not eaten and affect picking or scooping, including ginger, chili peppers, Sichuan peppercorns, star anise, fennel, and other spices, excluding a large number of small particulate matter that can form a suspension.

[0006] Furthermore, the cooking filter is a continuous curved surface with at least two concave areas. The recessed space formed on the inner side of the concave area serves as the food cooking space, used for cooking all ingredients separately. The outer space formed by the outer side of the concave area and the inner wall of the hot pot serves as the broth cooking space, used only for cooking the hot pot broth. The shape and structure of the concave area should ideally be able to confine the ingredients within the space of the concave area and prevent the ingredients from being pushed out of the concave area by the boiling force, thereby better achieving separate cooking of ingredients.

[0007] Furthermore, at least two of the concave areas have different depths to facilitate cooking ingredients with different cooking times and to create a larger space for simmering the broth.

[0008] Furthermore, the outer shape and size of the cooking filter meet the requirement that the outer periphery or outer wall of the filter fits snugly against the inner wall of the hot pot.

[0009] Furthermore, the cooking strainer also includes a scum collection area to collect and filter scum and prevent it from entering the hot pot broth and affecting the taste. The layout of the scum collection area mainly considers the direction of the boiling force of the hot pot broth; for example, in a typical round hot pot, the broth generally spreads from the center outwards, and the scum also floats and accumulates to the periphery. Therefore, a scum collection area can be placed in the upper outer area of ​​the cooking strainer. The scum collection area can be made using a high-density mesh material or a non-mesh stainless steel plate, mainly to prevent scum from penetrating the outer wall and entering the hot pot broth. The scum will gradually clump together and gather in the scum collection area under the combined action of its own viscosity and the boiling force. In practical use, when a certain amount of scum has been collected, it can be removed or a clean cooking strainer can be replaced, thereby reducing the impact of scum from the food on the taste of the hot pot.

[0010] Furthermore, the hot pot cooking device also includes a height adjustment component for adjusting the relative height of the cooking filter and the hot pot body.

[0011] Furthermore, the number of height adjustment components is no less than two, each height adjustment component has the same tooth structure and the number of teeth is no less than one, and each height adjustment component has a clamping mechanism for stably clamping itself to the edge of the hot pot body; the cooking filter has no less than two filter handles; the filter handles can be stably clamped in the tooth position of the height adjustment component, and are used to adjust the relative height of the cooking filter and the pot body, so as to control the cooking time of a certain section and filter out part or all of the food for easy picking and eating.

[0012] Furthermore, the hot pot cooking device also includes a dedicated hot pot body; the dedicated hot pot body has no less than two hot pot handles, each hot pot handle has the same locking tooth structure and the number of locking teeth is no less than one; the cooking filter has no less than two filter handles; the filter handles can be stably locked in the locking tooth positions of the hot pot handles, and are used to adjust the relative height of the cooking filter and the pot body as a whole, so as to control the cooking time of a certain section and filter out part or all of the food for easy picking and eating.

[0013] Furthermore, the hot pot cooking device also includes a retrieval component; the retrieval component is connected to the cooking filter or the filter edge strip to facilitate placing the filter into the pot or removing the filter from the pot, and is used to filter the food from the hot pot broth during cooking for easy picking and eating, and to control the overall cooking time; the retrieval component has a height adjustment mechanism to adjust the relative height of the cooking filter and the hot pot body, so as to facilitate adjusting the height of the hot pot cooking device according to the reduction of broth, facilitate partially or entirely filtering the food from the hot pot broth for easy picking and eating, and facilitate controlling the cooking time by section or as a whole.

[0014] Furthermore, the hot pot cooking device is made of non-stick oil material or covered with a non-stick oil coating to facilitate cleaning.

[0015] Compared with the prior art, the beneficial effects of this utility model are as follows.

[0016] 1) By using a cooking filter that meets specific conditions, the internal space of the hot pot is divided into a cooking space for ingredients and a cooking space solely for the broth. This achieves complete separation between the ingredients and the broth during cooking, solving problems such as difficulty in distinguishing between the ingredients and broth, inconvenience in retrieving food, and difficulty in collecting and removing scum. Separation of ingredients from the broth eliminates interference and influence on food handling, while the free flow of the broth ensures the authentic flavor of the hot pot. Compared to the traditional nine-compartment hot pot, this invention achieves complete separation between ingredients and broth, while the nine-compartment design fails to achieve this separation and cannot filter out food. Compared to a strainer or traditional filter, this invention achieves complete isolation between all hot pot ingredients and the hot pot broth during cooking, with the broth cooking space used solely for cooking the hot pot broth. In contrast, a strainer or traditional filter only achieves partial isolation between ingredients and the broth, not complete isolation between all ingredients and the broth. The strainer or traditional filter separates some ingredients into cooking spaces and others, where the remaining spaces are still a mixture of the broth, soup, and ingredients. Therefore, it cannot achieve complete isolation between all hot pot ingredients and the broth during cooking.

[0017] 2) The hot pot filter with at least two recessed areas simultaneously achieves separate cooking of ingredients and broth, as well as separate cooking of different ingredients in different areas. Separate cooking of ingredients and broth eliminates interference and influence of the hot pot broth on food handling, while the free flow of the hot pot broth ensures the original flavor of the hot pot. Separate cooking of different ingredients meets the different cooking time requirements of different ingredients, and the more recessed areas of the filter can also meet the needs of different diners for different cooking areas. By lifting the hot pot filter out of the hot pot broth, or by changing the relative height of the hot pot filter to the hot pot body, the cooking time of the ingredients can be precisely controlled. Compared to the traditional nine-grid hot pot, the hot pot cooking device of this invention achieves separate cooking of ingredients and broth, while the nine-grid can only achieve separate cooking of ingredients. The cooking device of this invention can filter out ingredients and control the cooking time of ingredients, while the nine-grid does not have this function. This invention can filter out cooked food as a whole, while the nine-grid cannot filter out food. Compared to a strainer or a traditional filter, this invention achieves separate cooking of different ingredients and has a larger cooking space, while a traditional filter only has a single small concave area and cannot achieve separate cooking function.

[0018] 3) Using the device described in this utility model, the ingredients to be cooked can be placed into the cooking filter first, and then the cooking filter can be placed into the hot pot broth. This can prevent the broth from splashing and causing injury when the ingredients are added to the hot pot, thus improving personal safety when cooking hot pot. Traditional nine-grid hot pots do not have this technical effect; strainers or traditional filters do not cook all the ingredients, and most of the ingredients are still cooking in the pot, so they do not significantly reduce the probability of broth splashing and causing injury.

[0019] 4) By using a filter that separates the ingredients from the hot pot base but allows the hot pot broth to flow freely and boil, the hot pot broth can move freely between the ingredient cooking space and the base cooking space without affecting the taste and texture of the hot pot.

[0020] 5) The recessed cooking zones of varying depths make it easier to cook ingredients separately in the hot pot broth and to retrieve food from the pot. Furthermore, the height adjustment mechanism allows for both partial and overall filtering of food, enabling precise control over cooking time for both individual sections and the entire dish. Traditional nine-grid hot pot filters and strainers lack this feature.

[0021] 6) The outer shape and size of the hot pot cooking device meet the requirement of fitting the outer perimeter or filter wall to the inner wall of the hot pot. The broth cooking space is only used for cooking the hot pot broth, making full use of the cooking space. This allows the usable volume for separate cooking and partitioned cooking to accommodate multiple people and multiple ingredients. Traditional cooking filters can often only cook a small amount of food.

[0022] 7) By adding a foam collection zone, the boiling force collects the foam, making it easy to remove or replace the filter. This greatly improves the taste and flavor of the hot pot, minimizing the negative impact of fishy or gamey foam from certain foods on the broth. Traditional nine-compartment hot pots lack this function, and traditional cooking filters are too small to provide a significant improvement in the overall flavor.

[0023] 8) By adding a height adjustment component, a special hot pot body with a toothed handle, or a lifting component with a height adjustment mechanism, the relative height between the cooking filter and the hot pot body can be adjusted, making it easier to control the cooking time of a certain section or the whole, making it easier to filter out all the food and enjoy it, making it easier to filter out part of the food in a certain section and enjoy it without interfering with the cooking of the ingredients in other sections, and making it easier to adjust the height of the hot pot cooking device according to the reduction of broth.

[0024] In summary, the hot pot cooking device described in this utility model not only achieves complete isolation between all ingredients and the broth during cooking, but also enables separate cooking of different ingredients in different areas. This prevents hot pot broth from splashing and causing injury. It also allows for partial or complete control of the cooking time, supports multiple people and multiple ingredients for separate cooking, and can collect hot pot scum to improve the taste and facilitate the retrieval of hot pot ingredients. As a result, it greatly enhances the dining experience and personal safety of hot pot cooking, and reduces food waste. Attached Figure Description

[0025] To make the objectives, technical solutions, and beneficial effects of this utility model clearer, the following drawings are provided for illustration:

[0026] Figure 1 This is a three-dimensional structural diagram of Embodiment 1 of the present invention at the low-position locking tooth; 100 is the cooking filter, 101 is the foam collection area of ​​the cooking filter, 102 is the first concave area, 105 is the second concave area, 103 is the convex area formed between the first and second concave areas, 106 is the filter edge strip, 121 and 122 are filter handles; 300 is the special hot pot body, 310 and 320 are hot pot handles, and 311 is a high-position locking tooth of the hot pot handle.

[0027] Figure 2 This is a top view of Embodiment 1 of the present invention at the low gear position; the reference numerals have the same meaning as... Figure 1 same.

[0028] Figure 3 This is a cross-sectional perspective view of Embodiment 1 of this utility model at the low-profile tooth position; 500 represents the broth cooking space, and 600 and 700 represent two hot pot cooking spaces; the meanings of other reference numerals are the same as those in the previous embodiment. Figure 1 same.

[0029] Figure 4 This is a three-dimensional structural diagram of Embodiment 1 of this utility model at the high-speed tooth position; the reference numerals have the same meaning as... Figure 1 same.

[0030] Figure 5 This is a top view of Embodiment 1 of this utility model at the high-position of the caliper teeth; the reference numerals have the same meaning as... Figure 1 same.

[0031] Figure 6 This is a front sectional view of Embodiment 1 of the present invention at the high-speed tooth position; the reference numerals have the same meaning as... Figure 1 same.

[0032] Figure 7 This is a top side sectional view of Embodiment 1 of the present invention at the high-speed tooth position; the reference numerals have the same meaning as... Figure 3 same.

[0033] Figure 8 This is a three-dimensional structural diagram of Embodiment 2 of the present invention; 100 is a cooking filter, 101 is a foam collection area, 102 is a concave area one, 105 is a concave area two, 103 is a convex area formed between concave area one and concave area two, 106 is a filter edge strip, 121, 122 and 123 are three filter handles of the cooking filter; 210, 220 and 230 are three toothed height adjustment components.

[0034] Figure 9 This is a three-dimensional structural diagram of Embodiment 2 of this utility model at the low-profile tooth position; 300 represents a common hot pot body, 310 and 320 represent common hot pot handles, and the meanings of other reference numerals are the same as those in the previous embodiment. Figure 8 same.

[0035] Figure 10 This is a top view of Embodiment 2 of the present invention at the low chuck position; the reference numerals have the same meaning as... Figure 9 same.

[0036] Figure 11 This is a cross-sectional view of Embodiment 2 of this utility model at the low-profile tooth position; 500 represents the broth cooking space, and 600 and 700 represent two hot pot cooking spaces; the meanings of other reference numerals are the same as those in the previous embodiment. Figure 9 same.

[0037] Figure 12 This is a three-dimensional structural diagram of Embodiment 2 of this utility model at the high-speed tooth position; the reference numerals have the same meaning as... Figure 9 same.

[0038] Figure 13 This is a left view of Embodiment 2 of the present invention at the high-tooth position; the reference numerals have the same meaning as... Figure 9 same.

[0039] Figure 14 This is a partial structural diagram of a height adjustment component in the high-tooth position of Embodiment 2 of this utility model; 100 is a cooking filter, 106 is a filter edge strip, 121 is a filter handle; 210 is one of the tooth-type height adjustment components, 211, 212, 213, and 215 are four teeth; 217 is a clamping mechanism; 300 is a regular hot pot body.

[0040] Figure 15 This is a cross-sectional view of Embodiment 2 of this utility model at the high-speed tooth position; the reference numerals have the same meaning as... Figure 11 same.

[0041] Figure 16This is a three-dimensional structural diagram of Embodiment 3 of the present utility model; 100 is a cooking filter, 101 is the foam collection area of ​​the cooking filter, 102 is concave area one, 105 is concave area two, 103 is the convex area formed between concave area one and concave area two, 106 is the filter edge strip, 110 is the filter handle, and 111 and 112 are the connecting block and hanging ring of the handle, respectively.

[0042] Figure 17 This is a front view of Embodiment 3 of the present invention; the reference numerals have the same meaning as... Figure 16 same.

[0043] Figure 18 This is a cross-sectional view of Embodiment 3 of this utility model in use; 300 is a regular hot pot body, 302 is a regular hot pot handle; 500 is the broth cooking space, 600 and 700 are two cooking spaces; other reference numerals have the same meaning as... Figure 16 same.

[0044] Figure 19 This is a three-dimensional structural diagram of Embodiment 4 of the present utility model; 100 is the cooking filter, 101 is the foam collection area of ​​the cooking filter, 102 is the first concave area, 151, 152, 153, and 155 are four similar concave areas with the same depth, 106 is the filter edge strip, 110 is the filter handle, and 111 and 112 are the connecting block and hanging ring of the handle, respectively.

[0045] Figure 20 This is a front view of Embodiment 4 of the present invention; the reference numerals have the same meaning as... Figure 19 same.

[0046] Figure 21 This is a cross-sectional view of Embodiment 4 of the present invention; the reference numerals have the same meaning as... Figure 19 same.

[0047] Figure 22 This is a three-dimensional structural diagram of Embodiment 5 of the present utility model; 100 is a cooking filter, 102 is a concave area, 151, 152, 153, and 155 are four similar concave areas with the same depth, 106 is a filter edge strip, 110 is a filter handle, and 111 and 112 are the connecting block and hanging ring of the handle, respectively.

[0048] Figure 23 This is a front view of Embodiment 5 of the present invention; the reference numerals have the same meaning as... Figure 22 same.

[0049] Figure 24 This is a cross-sectional view of Embodiment 5 of the present invention; the reference numerals have the same meaning as... Figure 22 same.

[0050] Figure 25This is a three-dimensional structural diagram of Embodiment 6 of the present utility model; 100 is a cooking filter, 102 is a concave area one, 160 is a concave area two, 103 is a convex area formed between concave area one and concave area two, 106 is an outer edge trim strip of the filter, 162 is an inner edge trim strip of the filter, 110 is a filter handle, 111 and 112 are the connecting block and hanging ring of the handle, respectively, 113 is a height-adjustable mechanism integrated on the handle; 510 is a hollow area.

[0051] Figure 26 This is a front view of Embodiment 6 of the present invention; the reference numerals have the same meaning as... Figure 25 same.

[0052] Figure 27 This is a cross-sectional view of Embodiment 6 of the present invention; the reference numerals have the same meaning as... Figure 25 same.

[0053] Figure 28 This is a three-dimensional structural diagram of Embodiment 7 of the present utility model; 100 is a cooking filter, 102 is a concave area one, 160 is one of the other concave areas, 103 is a convex area formed between the concave area one and the other concave areas, 106 is an outer edge trim strip of the filter, 162 is an inner edge trim strip of the filter, 110 is a filter handle, 111 and 112 are the connecting block and hanging ring of the handle, respectively; 510 is a hollow area.

[0054] Figure 29 This is a front view of Embodiment 7 of the present invention; the reference numerals have the same meaning as... Figure 28 same.

[0055] Figure 30 This is a cross-sectional view of Embodiment 7 of the present invention; the reference numerals have the same meaning as... Figure 28 same.

[0056] Figure 31 This is a three-dimensional structural diagram of Embodiment 8 of the present invention; 100 is a cooking filter, 109 is a concave area, and 121 and 122 are filter handles.

[0057] Figure 32 This is a cross-sectional view of Embodiment 8 of this utility model in use; 500 represents the broth cooking space, 600 represents the hot pot cooking space, and 200 represents the ordinary hot pot body; other reference numerals have the same meaning as... Figure 31 same. Detailed Implementation

[0058] The following detailed description, in conjunction with the accompanying drawings, outlines eight preferred embodiments of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0059] It should be noted that the illustrations provided in the following embodiments are only schematic representations of the basic concept of this utility model. Therefore, the illustrations only show the components related to this utility model and are not drawn according to the actual number, shape and size of the components in the actual implementation. In the actual implementation, the shape, quantity and proportion of each component can be arbitrarily changed, and the layout of the components may also be more complex. The mesh density, color and material of the device are not given in the figure. In the actual implementation, different materials or combinations such as stainless steel mesh, stainless steel perforated plate, aluminum alloy perforated plate, non-stick multilayer plate, etc. can be used. The surface can also be covered with a non-stick coating. The layer color can be various colors and matched with different patterns or textures. The various components or parts of the device can be integrally formed or processed into independent components and then connected and assembled by welding, buckling, bolts and other methods.

[0060] Example 1: A height-adjustable hot pot cooking device with an integrated dedicated hot pot body, the structural design of which can be referenced. Figure 1 The diagram shown is a three-dimensional structure at the low tooth position. Figure 2 The image shown is a top view of the low-profile tooth position. Figure 3 The diagram shown is a cross-sectional three-dimensional structure at the low-profile tooth position. Figure 4 The diagram shown is a three-dimensional structure of the high-speed tooth position. Figure 5 The top view shown is of the high-grip tooth position. Figure 6 The diagram shown is a front sectional view of the high-speed caliper teeth. Figure 7The diagram shown is a top-side sectional view of the structure at the high-grip tooth position. The hot pot cooking device of this embodiment includes a cooking filter 100 and a dedicated hot pot body 300. The hot pot filter 100 consists of a filter body and two filter handles 121 and 122. The filter body is made of two parts: a stainless steel sheet and a stainless steel mesh. The outer edge is finished by a filter edge strip 106. The stainless steel sheet forms a foam collection area 101 on the outer perimeter. The stainless steel mesh has a mesh size of 10 mesh, which meets the requirements of separating the hot pot ingredients from the hot pot broth but allowing the hot pot broth to flow freely and boil. The stainless steel mesh has two concave areas 102 and 105 and a convex area 103 formed between the two concave areas. The two concave areas 102 and 105 have different depths, with the concave area 102 being deeper than the concave area 105 (or vice versa, the outer concave area 102 can be made shallower than the inner concave area 105). The outer shape and size of the filter body meet the requirement of fitting the outer wall of the hot pot pot to the inner wall. The foam collection area 101 formed by the stainless steel sheet is used to collect foam. The dedicated hot pot body 300 consists of a pot body and two specially customized hot pot handles 310 and 320. Each handle has a multi-level locking tooth structure, such as the highest locking tooth 311 of the hot pot handle 310. The filter handles 121 and 122 can be stably locked in the locking teeth of the hot pot handle. In actual use, by adjusting the locking teeth positions of the filter handles at different heights on the hot pot handles, the relative height between the entire cooking filter 100 and the dedicated hot pot body 300 can be adjusted. This allows for controlled cooking of food in designated areas, partial filtering of food from the hot pot for easy retrieval, or complete filtering of food from the hot pot for easy retrieval. The cooking height can also be adjusted according to the amount of hot pot broth.

[0061] The cooking filter 100 described in this embodiment can divide the internal space of the special hot pot body 300 into a food cooking space and a base cooking space. That is, the cooking space 600 and the cooking space 700 are used to cook all the food, and the base cooking space 500 is only used to cook the hot pot base. The concave area 105 forms a shallow cooking space 600, suitable for cooking short-term ingredients such as tripe, duck intestines, and thinly sliced ​​beef. The concave area 102 forms a deeper cooking space 700, suitable for cooking longer-cooking ingredients such as beef tendon, gizzard buds, and bamboo shoots. The cooking space 500 between the cooking filter 100 and the dedicated hot pot body 300 is used to place the hot pot base, isolating it from the ingredients and preventing spices, ginger, chili peppers, and Sichuan peppercorns in the hot pot base from interfering with food retrieval. Since the hot pot broth can still freely flow and boil through the filter, it does not affect the taste of the food. Furthermore, because the filter has a 10-mesh mesh, experimental tests show that the boiling of the hot pot broth does not cause significant impact on the 10-mesh filter. This embodiment of the cooking filter prevents hot pot broth from splashing and causing injury, improving personal safety when cooking hot pot.

[0062] When applying this embodiment, the relative height between the cooking filter and the hot pot body can be adjusted by placing the filter handle at different heights on the hot pot handle, depending on the depth of the hot pot broth, the timed cooking in different zones, or the needs of the strainer. For example... Figures 1-3 As shown, when the filter ears 121 and 122 are engaged in the lowest position, the cooking filter 100 contacts the inner wall of the hot pot, forming a shallow cooking space 600, a deeper cooking space 700, and a broth-cooking space 500. At this time, cooking spaces 600 and 700 can both be immersed in the hot pot broth. The appropriate cooking space can be selected based on the characteristics of different ingredients. When it is necessary to remove ingredients from the shallower cooking space, the filter ear can be squeezed to move the filter out of the current engagement tooth and into the middle engagement tooth. When it is necessary to remove ingredients from the deeper cooking space, the filter ear can be squeezed to move the filter out of the current engagement tooth and into the highest engagement tooth. Figures 4-7 As shown, the cooking filter 100 is lifted and placed on the highest locking tooth 311 of the hot pot handle. The cooking space 600 is completely detached from the hot pot broth, and the cooking space 700 is also at a shallow liquid level or completely detached from the hot pot broth. At this time, it is very convenient to pick up food from the filtered cooking area, and it can also prevent some ingredients from being overcooked and affecting the taste. When it is necessary to cook again, the filter handle can be placed back on the low setting for cooking. Some ingredients (such as meat rolls, frozen meat, etc.) will release a lot of foam when cooking. This foam often contains unpleasant and unpalatable fishy and gamey substances. If it is not removed, the foam will gradually mix into the broth, affecting the taste and flavor of the hot pot. The foam collection area 101 without mesh in this embodiment will gather from the center to the periphery under the action of boiling and gradually adhere to the stainless steel plate of the foam collection area. When a lot of foam is generated, the device can be lifted to remove the foam or a new cooking filter can be directly replaced.

[0063] This embodiment integrates a special hot pot body with a toothed handle, possessing the main innovative points of this utility model and most of the aforementioned beneficial effects. It not only achieves isolated cooking of ingredients and broth, but also allows for separate cooking of different ingredients in different areas. It also prevents hot pot broth from splashing and causing injury, makes it easier to retrieve food from the hot pot, allows for partial or complete filtering of food, and can collect and remove foam that affects the taste in the foam collection area. It also allows for controlled cooking time of ingredients in different areas or as a whole, and can be height-adjusted and fixed. Using this embodiment for hot pot cooking can greatly improve the hot pot dining experience and personal safety, enhance the taste and flavor of the hot pot, and reduce food waste.

[0064] Example 2: A hot pot cooking device with an integrated toothed height adjustment component, the structural design of which can be referred to Figure 8 The three-dimensional structure diagram shown Figure 9 The diagram shown depicts the device in use at the low tooth position. Figure 10 The top view shown is taken when the tooth is in the low position during use. Figure 11 The diagram shown is a cross-sectional view of the toothed section during use. Figure 12 The diagram shown depicts the high-position teeth during use. Figure 13 The diagram shown is a left-side view of the structure in the high-tooth position during use. Figure 14 The diagram shown is a partial structural diagram of the height adjustment component at the high-speed tooth position during use. Figure 15 The diagram shows a cross-sectional view of the device in use at the high-tooth position. This embodiment of the hot pot cooking device includes a cooking filter 100 and three toothed height adjustment components 210, 220, and 230. Unlike Embodiment 1, this embodiment does not integrate a dedicated hot pot body with toothed handles; instead, it integrates three toothed height adjustment components 210, 220, and 230 for use with existing ordinary hot pot bodies without toothed handles. The filter handles are also increased to three (i.e., 121, 122, and 123) to enhance stability. The three toothed height adjustment components 210, 220, and 230 can be clamped to the pot wall of the ordinary hot pot body via a clamping mechanism. The three filter handles can be stably secured to the three toothed height adjustment components. Adjusting the relative height of the cooking filter to the hot pot body is achieved by securing the teeth at different heights. Figure 14 As shown, the toothed height adjustment assembly of this embodiment has a clamping mechanism 217 and four teeth 211, 212, 213, and 215 of different heights. The clamping mechanism 217 clamps the edge of the ordinary hot pot body 300, and the filter ear is placed in the tooth position. When it is necessary to adjust the relative height between the hot pot filter and the ordinary pot body, the filter ear can be removed from the current tooth position and placed in another tooth position. The structure and function of other parts of the hot pot filter 100 in this embodiment are the same as those in Embodiment 1, and will not be described again here.

[0065] This embodiment integrates a toothed height adjustment component. By designing different clamping mechanisms or clamping mechanisms with angle adjustment, it can be applied to existing ordinary hot pot bodies without toothed handles, thus having a wide range of applications and value. This embodiment possesses the main innovative points of this utility model, has most of the aforementioned beneficial effects, and has similar technical effects to Embodiment 1, which will not be repeated here. In addition, since the height adjustment component can be flexibly installed and removed, it can be widely used in existing hot pot bodies in hot pot restaurants, as well as in existing hot pot bodies in many households.

[0066] Example 3: A two-zone controllable hot pot cooking device, the structural design of which can be referred to Figure 16 The three-dimensional structure diagram shown Figure 17 The front view shown Figure 18The diagram shows a cross-sectional view of the hot pot cooking state during use. The hot pot cooking device of this embodiment includes a cooking filter 100, which comprises a filter body and a handle 110. The filter body is made of stainless steel mesh and has a continuous curved surface. The outer edge is finished by a filter edge strip 106, and a section below the edge strip is a foam collection area 101. The stainless steel mesh has a mesh size of 10 mesh, which meets the requirement of separating the cooking ingredients from the hot pot broth while allowing the hot pot broth to flow freely and boil. The stainless steel mesh has two concave areas 102 and 105 and a convex area 103 formed between the two concave areas. The concave depths of the two concave areas 102 and 105 are different, with the concave area 102 being deeper than the concave area 105. The outer periphery shape and size of the filter body meet the requirement of fitting the outer periphery wall to the inner wall of the hot pot. The handle 110 is connected to the filter edge strip 106 via the connecting block 111, and is used to lift the whole thing or take out the food being cooked. A hanging ring 112 is provided at the end of the handle for easy hanging. The connecting block can be placed on the ear handle of the hot pot body to increase stability.

[0067] The cooking filter 100 described in this embodiment can divide the internal space of the hot pot body 300 into a food cooking space and a base cooking space. That is, the cooking space 600 and the cooking space 700 are used to cook all the food, and the base cooking space 500 is only used to cook the hot pot base. The concave area 105 forms a shallow cooking space 600, suitable for cooking short-term ingredients such as tripe, duck intestines, and thinly sliced ​​beef. The concave area 102 forms a deeper cooking space 700, suitable for cooking ingredients that require longer cooking times, such as beef tendon, gizzard, and bamboo shoots. The cooking space 500 between the cooking filter 100 and the hot pot body 300 is used to place the hot pot base in it, separating the hot pot base from the ingredients during cooking. This prevents spices, ginger, chili peppers, and Sichuan peppercorns in the hot pot base from interfering with the retrieval of the food. Since the hot pot broth can still flow freely through the filter, it does not affect the taste of the food. Furthermore, because the filter has a mesh size of 10, the boiling effect of the hot pot broth will not cause significant impact on the 10-mesh cooking filter, and it can also prevent hot pot broth from splashing and causing injury, thus improving the personal safety of people cooking hot pot.

[0068] This embodiment features two concave areas of different depths, representing the main innovation of this invention and possessing most of the aforementioned beneficial effects. It not only achieves isolated cooking of ingredients and broth, but also allows for separate cooking of different ingredients in designated areas. It prevents splashing of hot pot broth from causing injury, makes it easier to retrieve food from the hot pot, allows for partial or complete filtering of food, and can collect and remove scum that affects taste in the scum collection area. It also allows for controlled cooking time for ingredients in designated areas or as a whole. Using this embodiment for hot pot cooking significantly improves the hot pot dining experience and personal safety, enhances the taste and flavor of the hot pot, and reduces food waste. This embodiment does not have a height-adjustable component; the height of the entire device can be adjusted by holding the handle to achieve the functions of filtering ingredients and separate cooking areas.

[0069] Example 4: A multi-zone controllable hot pot cooking device, the structural design of which can be referred to Figure 19 The three-dimensional structure diagram shown Figure 20 The front view shown Figure 21 The cross-sectional view shown is shown. The hot pot cooking device of this embodiment includes a cooking filter 100, which includes a filter body and a handle 110. The filter body is made of stainless steel mesh and has a continuous curved surface. The outer edge is finished by a filter edge strip 106. A section below the edge strip is a foam collection area 101. The mesh size of the stainless steel mesh is 10 mesh, which meets the requirements of isolating the cooking ingredients from the hot pot base but allowing the hot pot soup to flow freely and boil. The stainless steel mesh has a deep concave area 102 and four shallow concave areas 151, 152, 153 and 155 (of course, it is also possible to set the four shallow concave areas on the outer periphery and set a deep concave area in the middle). The outer periphery shape and size of the filter body meet the requirements of the outer periphery wall fitting the inner wall of the hot pot. The main difference from Example 3 is that the concave area 105 of Example 3 is designed as four separate, identical small concave areas. This increases the partitioning of the middle cooking area to meet the needs of using different partitions for various ingredients or multiple people using different partitions. The structure, function, and space partitioning of the other parts of the cooking filter 100 in this embodiment are the same as in Example 3, and will not be described again here.

[0070] This embodiment, by setting multiple small cooking zones, possesses the main innovative points of this utility model, most of the aforementioned beneficial effects, and all the technical effects of Embodiment 3. Furthermore, it can meet the needs of using different zones for various ingredients or multiple users in different zones, thus offering richer functionality. Similar to Embodiment 3, this embodiment does not have a height adjustment component; the height of the entire device can be adjusted by holding the handle to achieve the functions of filtering ingredients and cooking in separate zones. Of course, further expansion is possible; the multiple zones of this embodiment can be set in Embodiments 1 and 2, further enriching the zoned cooking functions of Embodiments 1 and 2.

[0071] Example 5: A multi-zone controllable hot pot cooking device, the structural design of which can be referred to Figure 22 The three-dimensional structure diagram shown Figure 23 The front view shown Figure 24 The cross-sectional view shown is illustrated. This embodiment is mainly applied to octagonal hot pot bodies, and its structure, function, and technical effects are the same as those of Embodiment 4, so they will not be described again here.

[0072] Example 6: A two-section hollow hot pot cooking device with handle adjustment, the structural design of which can be referred to Figure 25 The three-dimensional structure diagram shown Figure 26 The front view shown Figure 27 The sectional view shown. The hot pot cooking device of this embodiment includes a cooking filter 100, which includes a filter body and an adjustable height handle 110. The filter body is hollow, and the hollow structure forms a hollow area 510 for passing through the smoke exhaust channel in a northern copper pot or the middle pot in a southern mandarin duck hot pot. The filter body is made of stainless steel mesh and is a continuous curved surface. The outer ring is edged by a filter edge strip 106, and the inner ring is edged by an inner ring edge strip 162. The mesh size of the stainless steel mesh is 10 mesh, which meets the requirements of isolating the cooking ingredients from the hot pot base but allowing the hot pot soup to flow freely and boil. The stainless steel mesh has two concave areas 102 and 160 and a convex area 103 formed between the two concave areas. The concave areas 102 and 160 have different depths. The concave area 102 is deeper than the concave area 160 (of course, it is also possible to make the outer concave area 102 shallower than the inner concave area 160). The adjustable height handle 110 is connected to the filter screen edge strip 106 via the connecting block 111, and is used to lift the whole thing or take out the food being cooked. The lower end of the connecting block is provided with a toothed height adjustment mechanism 113 to place the cooking filter screen at different heights on the edge of the hot pot body. The end of the handle is provided with a hanging ring 112 for easy hanging. The toothed height adjustment mechanism 113 is hung on the edge of the pot by the lower end of the higher step, and is supported against the outer wall of the pot by the lateral support of the lower step, thereby fixing the entire device to the edge of the pot.

[0073] The cooking filter 100 described in this embodiment has a hollow structure and can be applied to Northern-style hot pots with exhaust ducts or dual-zone hot pots with inner and outer sections. It can divide the inner space of the outer ring of the hot pot into a food cooking space and a broth cooking space. The food cooking space is used to cook all the food, while the broth cooking space is only used to cook the hot pot broth. This embodiment has the main innovative points of this utility model and possesses most of the aforementioned beneficial effects. It not only achieves isolated cooking of food and broth but also enables separate cooking of different food items. It can also prevent hot pot broth from splashing and causing injury. It makes it easier to retrieve food from the hot pot, can partially or completely filter out food, and can collect and remove foam that affects the taste in the foam collection area. It can also control the cooking time of food items by section or as a whole. Using this embodiment for hot pot cooking can greatly improve the hot pot dining experience and personal safety, enhance the taste and flavor of the hot pot, and reduce food waste. This embodiment features a height adjustment component on the handle, allowing the entire device to be mounted on the edge of the pot, making it easy to use. However, compared to the height adjustment mechanisms and methods of Embodiments 1 and 2, the stability of the height adjustment mechanism in this embodiment is slightly inferior.

[0074] Example 7: A multi-zone hollow hot pot cooking device with adjustable handle, the structural design of which can be referred to Figure 28 The three-dimensional structure diagram shown Figure 29 The front view shown Figure 30 The cross-sectional view shown is illustrated. This embodiment is based on Embodiment 6, but by dividing the shallow concave area of ​​Embodiment 6 into eight smaller concave areas and removing the handle height adjustment mechanism. This increases the usable food cooking area and can be applied to scenarios such as cooking multiple ingredients in separate areas in Northern-style hot pots with exhaust ducts or Yin-Yang hot pots with inner and outer ring partitions, or for multiple people using different areas. This embodiment has the main innovative points of this utility model and possesses most of the aforementioned beneficial effects, which will not be elaborated further here.

[0075] Example 8: A simple hot pot cooking device, the structural design of which can be referred to Figure 31 The three-dimensional structure diagram shown Figure 32The diagram shows a cross-sectional view in use. The hot pot cooking device of this embodiment includes a cooking filter 100, which comprises a filter body and two handles 121 and 122. The filter body is made of stainless steel mesh, which is a continuous curved surface. The outer edge is finished by a filter edge strip 106. The stainless steel mesh has a mesh size of 10 meshes, satisfying the requirement of separating the cooking ingredients from the hot pot broth while allowing the hot pot broth to flow freely and boil. The stainless steel mesh has a single concave area 109. The cooking filter 100 of this embodiment can divide the internal space of the hot pot body 300 into a cooking space 600 for cooking ingredients and a broth cooking space 500. The cooking space 600 is used for cooking all ingredients, while the broth cooking space 500 is only used for cooking the hot pot broth. The cooking space 500 formed between the cooking filter 100 and the hot pot body 300 is used to place the hot pot base within it, isolating the hot pot base from the food during cooking. This prevents spices, ginger, chili peppers, Sichuan peppercorns, etc., in the hot pot base from interfering with the retrieval of the food. Since the hot pot broth can still flow freely through the filter, it does not affect the taste of the food. Furthermore, because the filter has a mesh size of 10 mesh, experimental tests have shown that the boiling effect of the hot pot broth will not cause significant impact on the 10-mesh cooking filter. The cooking filter in this embodiment also prevents hot pot broth from splashing and causing injury, improving personal safety when cooking hot pot.

[0076] This embodiment shares some technical features with existing sieves or strainers, but compared to existing technical solutions, this embodiment still possesses significant novelty, inventiveness, and practicality. Firstly, this embodiment is one example of the hot pot cooking device of this utility model, belonging to the field of dining utensils, specifically the field of hot pot dining utensils. Its function is to assist in hot pot cooking and prevent hot pot broth from splashing and causing injury. No similar structural and functional technical solutions have been proposed in this embodiment within this field, nor have existing applications of filters demonstrated these functions, thus possessing significant novelty.

[0077] Secondly, the hot pot cooking device in this embodiment has specific limitations on its structure, mesh size, and mesh density. It is not a filter or sieve in the ordinary sense. Specifically, the cooking filter of this utility model can divide the internal space of the hot pot into a food cooking space and a broth cooking space. The food cooking space is used to cook all the food ingredients, while the broth cooking space is only used to cook the hot pot broth. The mesh size and density of the cooking filter meet the requirements of isolating the food ingredients from the broth while allowing the hot pot broth to flow freely and boil. After reviewing the literature, no solution with similar limiting requirements has been proposed. Based on existing technology, the above-mentioned technical features are not easily conceived, demonstrating significant novelty and inventiveness.

[0078] Furthermore, this embodiment can be widely applied to hot pot cooking. It not only achieves separate cooking of ingredients and broth, but also allows for cooking different ingredients in separate areas. It can also prevent hot pot broth from splashing and causing injury, makes it easier to retrieve food from the hot pot, allows for partial or complete filtering of food, and can collect and remove foam that affects the taste in the foam collection area. It can also control the cooking time of ingredients in sections or as a whole. Using this embodiment for hot pot cooking can greatly improve the hot pot dining experience and personal safety, enhance the taste and flavor of the hot pot, and reduce food waste, thus having broad and important practical applications.

Claims

1. A hot pot cooking device, characterized in that: Includes a cooking filter; the cooking filter has at least one concave area, which can divide the hot pot broth space into a food cooking space and a base cooking space. The concave space formed on the inner side of the concave area is the food cooking space for cooking all food ingredients, and the outer space formed on the outer side of the concave area and the inner wall of the hot pot is the base cooking space for cooking the hot pot base only. The mesh size and density of the cooking filter meet the requirements of isolating the food ingredients from the hot pot base while allowing the hot pot broth to flow freely and boil.

2. The hot pot cooking device according to claim 1, characterized in that: The cooking filter is a continuous curved surface with at least two concave areas. The concave space formed on the inner side of the concave area is the food cooking space, which is used to cook all the food in separate areas. The outer space formed by the outer side of the concave area and the inner wall of the hot pot is the base cooking space, which is only used to cook the hot pot base.

3. The hot pot cooking device according to claim 2, characterized in that: At least two of the concave areas have different depths to facilitate cooking ingredients with different cooking times and to create a larger space for simmering the broth.

4. A hot pot cooking device according to any one of claims 1 to 3, characterized in that: The outer shape and size of the cooking filter meet the requirement that the outer periphery or outer wall of the filter fits snugly against the inner wall of the hot pot.

5. A hot pot cooking device according to any one of claims 1 to 3, characterized in that: The hot pot filter also includes a scum collection area to collect and filter out scum and prevent scum from entering the hot pot broth and affecting the taste.

6. A hot pot cooking device according to any one of claims 1 to 3, characterized in that: The hot pot cooking device also includes a height adjustment component for adjusting the relative height between the cooking filter and the hot pot body.

7. A hot pot cooking device according to claim 6, characterized in that: The height adjustment component is a tooth-type height adjustment component; the number of tooth-type height adjustment components is not less than 2, each tooth-type height adjustment component has the same tooth structure and the number of teeth is not less than 1, and each tooth-type height adjustment component has a clamping mechanism for stably clamping itself to the edge of the hot pot body; the cooking filter has not less than 2 filter handles; the filter handles can be stably clamped on the teeth of the tooth-type height adjustment component, and are used to adjust the relative height of the cooking filter and the pot body, so as to control the cooking time of a certain section and filter out part or all of the food for easy picking and eating.

8. A hot pot cooking device according to any one of claims 1 to 3, characterized in that: The hot pot cooking device also includes a dedicated hot pot body; the dedicated hot pot body has no less than 2 hot pot handles, each hot pot handle has the same locking tooth structure and the number of locking teeth is no less than 1; the cooking filter has no less than 2 filter handles; the filter handles can be stably locked onto the locking teeth of the hot pot handles, and are used to adjust the relative height of the cooking filter and the pot body as a whole, so as to control the cooking time of a certain section and filter out part or all of the food for easy picking and eating.

9. A hot pot cooking device according to any one of claims 1 to 3, characterized in that: The hot pot cooking device also includes a retrieval component; the retrieval component is connected to the cooking filter or the filter edge strip to facilitate placing the filter into the pot or removing the filter from the pot, and is used to filter food from the hot pot broth during cooking for easy picking and eating, and to control the overall cooking time; the retrieval component has a height adjustment mechanism to adjust the relative height of the cooking filter and the hot pot body, so as to facilitate adjusting the height of the hot pot cooking device according to the reduction of broth, facilitate partially or completely filtering food from the hot pot broth for easy picking and eating, and facilitate controlling the cooking time by section or as a whole.

10. A hot pot cooking device according to any one of claims 1 to 3, characterized in that: The hot pot cooking device is made of non-stick oil material or covered with a non-stick oil coating to facilitate cleaning.

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