Chopstick rack, dish rack and integrated cooker

Abstract

The embodiment of the utility model discloses a chopstick rack, a dish rack and an integrated cooker, and aims to solve the problems of unsmooth ventilation and low drying efficiency when chopsticks are placed in a disinfection cabinet of an existing integrated cooker. The chopstick rack comprises a chopstick rack body, a plurality of containing parts are distributed on the outer side wall of the chopstick rack body, each containing part is used for containing chopsticks, meanwhile, each containing part is correspondingly provided with a chopstick clamp, and the chopstick clamps are used for clamping the chopsticks. Chopsticks are placed in the placing part and clamped and fixed through the chopstick clamp, so that a certain interval is kept between the chopsticks, the air circulation efficiency is improved, and the drying effect is improved; meanwhile, mutual shielding among the chopsticks can be avoided, so that the chopsticks are more fully exposed in a disinfection environment, and a more thorough disinfection effect is realized.

Description

Technical Field

[0001] This utility model relates to the field of kitchen appliance technology, and in particular to a chopstick holder, a bowl rack, and an integrated stove. Background Technology

[0002] In modern family kitchens, integrated cooktops have gradually become the preferred kitchen appliance for many families due to their multifunctionality and efficiency. However, as consumers' demands for daily cleaning and ease of use of kitchen appliances continue to increase, the disinfection cabinets of integrated cooktops still face some challenges in drying chopsticks.

[0003] Currently, most integrated cooktops use a one-piece chopsticks holder in their disinfection cabinets. The chopsticks fit tightly together, hindering airflow and resulting in low drying efficiency. To address this, a common approach is to add a circulating fan to accelerate airflow and improve drying. However, this method not only increases equipment costs but also requires a precise electronic controller. For example, some integrated cooktops use intelligent control systems to automate the drying function, but this also increases product complexity and cost. Utility Model Content

[0004] This application optimizes the placement of chopsticks by designing spaced-out sections on the chopstick holder, maintaining a certain distance between the chopsticks and preventing them from sticking together. This increases the ventilation gap between the chopsticks, improves air circulation efficiency, and accelerates the drying process. Simultaneously, it prevents the chopsticks from obstructing each other, allowing them to be more fully exposed to the disinfection environment, thus achieving a more thorough disinfection effect. The technical solution provided by this application is as follows:

[0005] On the one hand, this application provides a chopstick rest, including a chopstick rest body;

[0006] The outer side wall of the chopstick holder body has multiple placement parts, which are used to hold chopsticks;

[0007] The placement part is provided with a chopstick clip, which is used to hold the chopsticks.

[0008] In some specific embodiments, the two ends of the chopstick holder body are provided with fixed shafts for supporting and fixing the chopstick holder body.

[0009] In some specific embodiments, the chopstick rest body is cylindrical in shape, and the placement portion is evenly distributed along the axial direction of the chopstick rest body.

[0010] In some specific embodiments, baffles are provided at both ends of the chopstick holder body, and the diameter of the baffles is larger than the diameter of the chopstick holder body.

[0011] In some specific embodiments, the chopstick holder includes two opposing arc-shaped clamping blocks, and a clamping space for clamping the chopsticks is formed between the two arc-shaped clamping blocks;

[0012] The inner surface of the arc-shaped clamp is arc-shaped, which is adapted to the outer surface of the chopsticks.

[0013] In some specific embodiments, the baffle is provided with multiple ventilation holes.

[0014] On the other hand, this application also provides a bowl rack, which is installed in a disinfection cabinet and includes a bowl rack body and a support part. The support part is located above the bowl rack body and is used to support the chopsticks rack mentioned above.

[0015] In some specific embodiments, the support includes two opposing support frames, and the side of the support frame away from the bowl rack body is provided with a groove for supporting the chopsticks rack.

[0016] On the other hand, this application also provides an integrated stove, including an integrated stove body and a disinfection cabinet, wherein the disinfection cabinet is installed on the integrated stove body and is provided with the aforementioned dish rack.

[0017] In some specific embodiments, the disinfection cabinet is provided with a bowl rack fixing bracket, which is used to fix the bowl rack.

[0018] By adopting the above technical solution, the chopstick rest, bowl rack, and integrated stove provided in this application have the following beneficial effects:

[0019] This application discloses a chopstick holder, a bowl rack, and an integrated stove, aiming to solve the problems of poor ventilation and low drying efficiency when chopsticks are placed in the disinfection cabinet of existing integrated stoves. The chopstick holder provided in this application includes a main body with multiple placement sections distributed on its outer wall. Each placement section is used to hold chopsticks, and each placement section is correspondingly provided with chopstick clips for securing the chopsticks. By placing the chopsticks in the placement sections and securing them with the clips, this application maintains a certain distance between the chopsticks, thereby improving air circulation efficiency and drying effect. Simultaneously, it prevents the chopsticks from obstructing each other, allowing them to be more fully exposed to the disinfection environment, thus achieving a more thorough disinfection effect. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0021] Figure 1 This is a schematic diagram of the structure of the chopstick holder provided in an embodiment of this application;

[0022] Figure 2 This is a schematic diagram of the structure of the bowl rack provided in an embodiment of this application;

[0023] Figure 3 A schematic diagram illustrating the installation of the chopstick holder and bowl rack provided in the embodiments of this application;

[0024] Figure 4 Provided for the embodiments of this application Figure 3 A magnified view of a portion of the image;

[0025] Figure 5 A schematic diagram of the structure of the disinfection cabinet provided in the embodiments of this application. Figure 1 ;

[0026] Figure 6 A schematic diagram of the structure of the disinfection cabinet provided in the embodiments of this application. Figure 2 ;

[0027] Figure 7 A schematic diagram of the structure of the disinfection cabinet provided in the embodiments of this application. Figure 3 ;

[0028] Figure 8 This is a schematic diagram of the integrated stove provided in an embodiment of this application.

[0029] The following is supplementary explanation of the attached figures:

[0030] 101-Chopstick rest body; 102-Placement part; 103-Fixing shaft; 104-Chopstick clip; 105-Baffle plate;

[0031] 201 - Bowl rack body; 202 - Support part; 2021 - Groove;

[0032] 301-Integrated stove body; 302-Disinfection cabinet; 3021-Disinfection cabinet body; 3022-Inner liner side panel; 3023-Cabinet door assembly; 3024-Shelf; 303-Dish rack fixing bracket. Detailed Implementation

[0033] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this application without creative effort are within the scope of protection of this application.

[0034] The term "an embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of this application. In the description of this application, it should be understood that the terms "upper," "lower," "top," "bottom," etc., indicating orientation or positional relationships based on the orientation or positional relationships shown in the accompanying drawings, are only for the convenience of describing this application 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, and therefore should not be construed as a limitation of this application. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Moreover, the terms "first," "second," etc., are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of this application described herein can be implemented in orders other than those illustrated or described herein.

[0035] When a numerical range is disclosed herein, the range is considered continuous and includes the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to an integer, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe a feature or characteristic, the ranges may be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are included. For example, a specified range from “1 to 10” should be considered to include any and all subranges between the minimum value 1 and the maximum value 10. Exemplary subranges of the range 1 to 10 include, but are not limited to, 1 to 6.1, 3.5 to 7.8, 5.5 to 10, etc.

[0036] Please see Figure 1 This application provides a chopstick holder, including a chopstick holder body 101. Specifically, the chopstick holder body 101 is the core structure of the chopstick holder, used to support and fix chopsticks. It can be made of food-grade stainless steel, aluminum alloy, or high-strength plastic to ensure structural stability and durability, while meeting food contact safety standards. The chopstick holder body 101 can be customized according to the internal space of the sterilizer. Common shapes include cuboids, cylinders, or fan shapes to adapt to different sterilizer designs.

[0037] Multiple placement sections 102 are distributed on the outer wall of the chopstick holder body 101. These sections 102 are used to accommodate chopsticks. Specifically, the placement sections 102 can be evenly distributed along the outer wall of the chopstick holder body 101, forming a multi-layered or multi-row structure to improve space utilization. Each placement section 102 can be designed as a groove, a hole, or a hook, with the specific shape determined according to the size of the chopsticks and the placement method. For example, a groove-shaped placement section is suitable for laying chopsticks flat, while a hook-shaped placement section is suitable for hanging chopsticks. When the shape of the placement section 102 is groove-shaped, the dimensions (such as width and depth) of the placement section 102 should be designed according to the size of the chopsticks to ensure that the chopsticks can be stably placed within it. Furthermore, the spacing between the placement sections 102 should be appropriate to facilitate air circulation. To improve ventilation efficiency, ventilation gaps can be designed between the placement sections 102 to ensure free airflow and reduce dead corners during the drying and sterilization process.

[0038] A chopstick clip 104 is provided on the placement part 102 to hold chopsticks. Specifically, the chopstick clip 104 can fix the chopsticks by means of elastic clamping, magnetic fixation, or mechanical buckle, and can be adjusted according to the thickness of the chopsticks to accommodate different sizes. The chopstick clip 104 is usually made of materials with good elasticity and resilience, such as spring steel, elastic plastic, or silicone rubber. These materials can undergo elastic deformation when an external force is applied and return to their original shape after the force is released. When chopsticks are placed in the placement part 102, the clamping parts (such as spring clips or elastic grooves) are subjected to external force and produce elastic deformation, thereby clamping the chopsticks; when it is necessary to remove the chopsticks, external force can be applied manually or mechanically to further increase the elastic deformation of the clamping parts, thereby releasing the chopsticks. Through the above-mentioned elastic clamping principle, the chopstick clip 104 can achieve a stable clamping of chopsticks, while having good adaptability and ease of operation, making it suitable for chopstick sterilization equipment in home and commercial kitchens.

[0039] For some specific implementation methods, please refer to [link / reference]. Figure 1The chopstick holder body 101 has fixed shafts 103 at both ends for supporting and fixing it. Specifically, the fixed shafts 103 are key supporting components of the chopstick holder body 101, and their main function is to fix the chopstick holder body 101 to the dish rack or other supporting structure of the sterilizer, ensuring the stability and reliability of the chopstick holder during use. The fixed shafts 103 are usually designed as cylindrical or rectangular, and the specific shape can be optimized according to installation requirements and space layout. The diameter or cross-sectional area of ​​the fixed shafts 103 should be optimized according to the weight of the chopstick holder body 101 and the usage scenario to ensure that it can withstand the weight of the chopsticks and the external impact during daily use. The fixed shafts 103 are usually made of high-strength metal materials (such as stainless steel or aluminum alloy) or engineering plastics to ensure sufficient strength and durability. Stainless steel has good corrosion resistance and hygiene, making it particularly suitable for kitchen environments. In addition, the fixed shafts 103 can be designed as rotating shafts, allowing the chopstick holder body 101 to rotate around the shaft, making it convenient for users to adjust the placement direction or angle of the chopsticks as needed. The fixed shaft 103 can also be designed as a multi-segment telescopic shaft, allowing for adjustment of the shaft length to accommodate sterilizers of different heights or depths, thus improving the versatility and flexibility of the chopstick holder and making it suitable for various sterilization devices. To prevent the chopstick holder body 101 from sliding or shifting during use, the surface of the fixed shaft 103 can be designed with anti-slip textures or coatings. For example, a rubber coating or raised textures can be used to increase the friction between the fixed shaft and the support structure.

[0040] For some specific implementation methods, please refer to [link / reference]. Figure 1 The chopstick rest body 101 is cylindrical in shape, and the placement portions 102 are evenly distributed along the axial direction of the chopstick rest body 101. Specifically, the placement portions 102 are arranged through the chopstick rest body 101 from one end to the other. Multiple chopsticks can be placed in each placement portion 102. Preferably, two chopstick clips 104 are provided in each placement portion 102, so that two chopsticks can be placed in one placement portion 102. This maximizes the use of the internal space of the chopstick rest body 101, thereby accommodating more chopsticks in a limited space.

[0041] For some specific implementation methods, please refer to [link / reference]. Figure 1The chopstick rest body 101 has baffles 105 at both ends, with the diameter of the baffles 105 being larger than the diameter of the chopstick rest body 101. Preferably, the baffles 105 are designed to be circular, matching the cylindrical shape of the chopstick rest body 101 and ensuring overall design harmony and aesthetics. The circular baffles 105 can evenly cover both ends of the chopstick rest body 101, providing comprehensive protection. The diameter of the baffles 105 is slightly larger than the diameter of the chopstick rest body 101, ensuring that the baffles 105 can completely cover both ends of the chopstick rest body 101, effectively preventing chopsticks from slipping out from both ends. The baffles 105 are usually made of the same material as the chopstick rest body 101, such as stainless steel, plastic, or aluminum alloy, to maintain the consistency and durability of the overall design. The material selection also needs to consider its corrosion resistance and ease of cleaning to adapt to the kitchen environment. In addition, the baffles 105 can be fixed to both ends of the chopstick rest body 101 by welding, screw fixing, or clips. For detachable designs, the baffle 105 may be fixed by magnetic attraction or pins, making it easy for users to clean or replace. This application, through the design of the baffle 105, forms physical barriers at both axial ends of the chopstick holder body 101, effectively limiting the axial displacement of the chopsticks. This ensures that the chopsticks are placed and fixed only radially within the placement part 102, thereby preventing the chopsticks from accidentally sliding out from both ends of the chopstick holder body 101 due to unexpected external forces or vibrations, thus improving the stability and safety of the chopstick holder during use.

[0042] For some specific implementation methods, please refer to [link / reference]. Figure 1 The chopstick clip 104 includes two opposing arc-shaped clamping blocks, forming a clamping space between them for holding chopsticks. Specifically, the chopstick clip 104 consists of two opposing arc-shaped clamping blocks, which form a clamping space in the middle, specifically designed to accommodate and hold chopsticks. The inner surface of the arc-shaped clamping blocks is designed to match the shape of the outer surface of the chopsticks, ensuring even force distribution during clamping and reducing damage to the chopsticks. Furthermore, the arc-shaped clamping blocks can be made of materials with good elasticity and durability, such as spring steel, stainless steel, or high-performance plastics.

[0043] The inner surface of the arc-shaped clamp is curved to fit the outer surface of the chopsticks. Specifically, the curvature design of the arc-shaped clamp needs to match the diameter of common chopsticks to ensure stability and adaptability during clamping. The radius of curvature can also be adjusted according to the standard size of chopsticks to accommodate chopsticks of different diameters. The arc-shaped clamp ensures a more stable and reliable grip, firmly holding the chopsticks while allowing the chopsticks to rotate or slide to a certain extent within the clamping space to meet usage needs.

[0044] For some specific implementation methods, please refer to [link / reference]. Figure 1The baffle 105 has multiple ventilation holes. Specifically, the design of the baffle 105 incorporates multiple ventilation holes to enhance air circulation within the chopstick holder, thereby improving drying efficiency and sterilization effectiveness. The design of the ventilation holes needs to consider their size, shape, and distribution to ensure free airflow within the chopstick holder without compromising the structural strength and overall aesthetics of the baffle. The ventilation holes can be designed as circular, elliptical, or any other shape to suit the overall design style and coordinate with other parts of the chopstick holder. The size of the holes should be moderate, ensuring airflow without allowing dust or foreign objects to enter the chopstick holder. The distribution of the ventilation holes should be uniform to ensure free airflow throughout the chopstick holder, achieving a uniform drying and sterilization effect.

[0045] Please see Figures 2 to 4 This application embodiment also provides a bowl rack, which is disposed in a disinfection cabinet 302. The bowl rack includes a bowl rack body 201 and a support part 202. The support part 202 is disposed above the bowl rack body 201 and is used to support the aforementioned chopsticks rack. Specifically, the bowl rack body 201 is the main structure of the bowl rack, used to place and support tableware such as bowls and plates. The bowl rack body 201 may have multiple layers or compartments to accommodate bowls and plates of different sizes and shapes. Simultaneously, the bowl rack can be designed as a multi-functional structure, capable of accommodating other tableware such as plates and cups in addition to bowls, plates, and chopsticks. Furthermore, by placing the support part 202 above the bowl rack body 201 to support the chopsticks rack, the chopsticks rack is ensured to be stably placed in the disinfection cabinet; at the same time, it provides ample space for bowls, plates, and chopsticks, further saving space and increasing the capacity of the disinfection cabinet 302. In addition, it allows the chopsticks to be closer to the infrared heating tube, which can be directly aimed at the chopsticks, allowing heat energy to be directly radiated to the surface of the chopsticks, improving drying efficiency without the need for a circulating fan.

[0046] For some specific implementation methods, please refer to Figure 2 and Figure 4 The support unit 202 includes two opposing support frames. Each support frame has a groove 2021 on the side facing away from the bowl rack body 201, which supports the chopsticks rack. Specifically, the support unit 202 consists of two opposing support frames arranged in parallel to provide stable support for the chopsticks rack. Simultaneously, the support frames need sufficient structural strength to withstand the weight of the chopsticks rack, ensuring the safety of the tableware inside the sterilizer. Furthermore, each support frame has a groove 2021 on the side facing away from the bowl rack body 201. The shape and size of the groove are designed to match the fixing axis 103 of the chopsticks rack, ensuring that the chopsticks rack can be securely placed in the groove 2021. By providing the groove 2021, the installation process of the chopsticks rack is simplified; users can easily place the chopsticks rack in the groove 2021 without complicated installation steps.

[0047] Please see Figure 8 This application also provides an integrated stove, including an integrated stove body 301 and a disinfection cabinet 302. The disinfection cabinet 302 is installed on the integrated stove body 301 and has the aforementioned dish rack inside. Specifically, as shown... Figures 5 to 7 As shown, the disinfection cabinet 302 includes a cabinet body 3021, inner liner side panels 3022, cabinet door assembly 3023, and partitions 3024. The cabinet body 3021 provides support and protection for the internal components. Slide rails can also be installed on both sides of the cabinet body 3021 to guide and support pull-out dish racks, allowing them to slide smoothly. Infrared heating tubes and ultraviolet lamps can also be installed inside the cabinet body 3021. The infrared heating tubes can be installed at the top or bottom of the cabinet body 3021 to ensure even heat distribution throughout the cabinet. The ultraviolet lamps can be installed at the top or sides of the cabinet body 3021 to ensure ultraviolet light covers all areas requiring disinfection. The inner liner side panels 3022 form the internal side walls of the disinfection cabinet and are typically made of corrosion-resistant and easy-to-clean materials, such as stainless steel. The cabinet door assembly 3023 includes the door body and hinges. An observation window can be provided on the door body to allow the user to check the internal status. The partition 3024 is used to divide the internal space of the sterilizer 302 into multiple areas to accommodate tableware of different sizes and shapes.

[0048] For some specific implementation methods, please refer to Figure 5 and Figure 6 The sterilizer 302 contains a dish rack holder 303 for securing the dish rack. Specifically, the dish rack holder 303 is typically made of durable materials such as metal or plastic, possessing good load-bearing capacity and stability. The main body of the dish rack holder 303 may include one or more support bars for directly supporting the bottom or sides of the dish rack. The dish rack holder 303 may be equipped with fixing devices, such as clips, screws, or slide rails, for securing the dish rack in place. These fixing devices should be easy to operate so that the user can adjust the position or height of the dish rack as needed. This ensures the stability of the dish rack within the sterilizer 302, preventing tilting or displacement during use.

[0049] This application discloses a chopstick holder, a bowl rack, and an integrated stove, aiming to solve the problems of poor ventilation and low drying efficiency when chopsticks are placed in the disinfection cabinet of existing integrated stoves. The chopstick holder provided in this application includes a main body with multiple placement sections distributed on its outer wall. Each placement section is used to hold chopsticks, and each placement section is correspondingly provided with chopstick clips for securing the chopsticks. By placing the chopsticks in the placement sections and securing them with the clips, this application maintains a certain distance between the chopsticks, thereby improving air circulation efficiency and drying effect. Simultaneously, it prevents the chopsticks from obstructing each other, allowing them to be more fully exposed to the disinfection environment, thus achieving a more thorough disinfection effect.

[0050] The above description is only an optional embodiment of this application and is not intended to limit this application. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A chopstick rest, characterized in that, Includes the main body of the chopstick rest (101); The outer side wall of the chopstick holder body (101) is provided with a plurality of placement parts (102), which are used to hold chopsticks; The placement part (102) is provided with a chopstick clip (104), which is used to hold the chopsticks.

2. The chopstick rest according to claim 1, characterized in that, The chopstick holder body (101) is provided with fixed shafts (103) at both ends for supporting and fixing the chopstick holder body (101).

3. A chopstick rest according to claim 1, characterized in that, The chopstick holder body (101) is cylindrical in shape, and the placement part (102) is evenly distributed along the axial direction of the chopstick holder body (101).

4. A chopstick rest according to claim 3, characterized in that, The chopstick holder body (101) is provided with baffles (105) at both ends, and the diameter of the baffles (105) is larger than the diameter of the chopstick holder body (101).

5. A chopstick rest according to claim 1, characterized in that, The chopstick holder (104) includes two opposing arc-shaped clamping blocks, and a clamping space for clamping the chopsticks is formed between the two arc-shaped clamping blocks; The inner surface of the arc-shaped clamp is arc-shaped, which is adapted to the outer surface of the chopsticks.

6. A chopstick rest according to claim 4, characterized in that, The baffle (105) has multiple ventilation holes.

7. A dish rack, characterized in that, The bowl rack is installed in a disinfection cabinet and includes a bowl rack body (201) and a support part (202). The support part (202) is located above the bowl rack body (201) and is used to support the chopsticks rack as described in any one of claims 1 to 6.

8. A bowl rack according to claim 7, characterized in that, The support part (202) includes two opposing support frames. The support frame has a groove (2021) on the side away from the bowl rack body (201). The groove (2021) is used to support the chopstick rack.

9. An integrated stove, characterized in that, It includes an integrated stove body (301) and a disinfection cabinet (302), wherein the disinfection cabinet (302) is installed on the integrated stove body (301) and is provided with a dish rack as described in claim 7 or 8.

10. An integrated stove according to claim 9, characterized in that, The disinfection cabinet (302) is equipped with a bowl rack fixing bracket (303), which is used to fix the bowl rack.

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