Honeycomb type low-temperature low-pressure energy-saving digester
The honeycomb-type low-temperature and low-pressure energy-saving cooking pot solves the problem of multiple cooking pots, enabling simultaneous low-temperature and low-pressure cooking of multiple materials, preserving the flavor and nutrition of the materials, and saving energy.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-23
- Publication Date
- 2026-03-31
AI Technical Summary
Traditional sweet soup making requires multiple steaming pots, resulting in high costs and space consumption, and the overflowing steam causes the flavor to become diluted.
A honeycomb-type low-temperature, low-pressure, energy-saving cooking pot is designed, which includes multiple cylindrical cooking containers and pressure and temperature gauges to achieve low-temperature, low-pressure cooking, preserve the nutrition and flavor of the ingredients, and reduce energy consumption.
It enables simultaneous processing of multiple ingredients, reduces the number of steamers required, preserves the flavor and nutrition of the ingredients, reduces energy consumption, and avoids cross-contamination of flavors and overcooking.
Smart Images
Figure CN224055771U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of cooking pot technology, specifically to a honeycomb type low-temperature, low-pressure, energy-saving cooking pot. Background Technology
[0002] Sweet soup is a general term for desserts and snacks in the Guangdong and Guangxi regions. It belongs to the Cantonese cuisine and comes in a wide variety of types. It is a popular summer snack among the people of Guangdong.
[0003] Traditionally, when making sweet soup, vendors steam the ingredients separately in different pots. Each pot is first brought to a boil, then simmered over low heat. After steaming, the ingredients are set aside separately. When selling, the prepared ingredients are mixed in different proportions according to the customer's needs to create the final sweet soup.
[0004] However, since sweet soups typically contain a variety of ingredients, such as red beans, mung beans, peanuts, lotus seeds, white fungus, and sago, vendors need to prepare multiple steamers to cook these ingredients, increasing costs and taking up considerable space. Furthermore, the traditional method of boiling the ingredients directly causes steam to continuously escape from the lid of the steamer, resulting in a dilution of the ingredients' original flavor.
[0005] Therefore, the inventor hoped to achieve low-temperature steaming of materials while solving the problem of needing a large number of steaming pots in traditional methods. However, existing steaming pots cannot achieve this, so the inventor designed the steaming pot of this utility model. Utility Model Content
[0006] The purpose of this invention is to provide a honeycomb-type low-temperature and low-pressure energy-saving cooking pot, which can simultaneously cook two or more materials at low temperature and low pressure.
[0007] The objective of this utility model is achieved through the following technical solution:
[0008] A honeycomb-type low-temperature, low-pressure, energy-saving cooking pot is characterized by comprising a pot body, a pot lid, a pressure and temperature gauge for measuring the internal pressure and temperature of the cooking pot, and two or more cylindrical cooking containers for holding materials. All cooking containers can be placed vertically together inside the pot body. The lower end of the cooking containers is closed and the upper end is open. The pot lid can be sealed on the upper end of the pot body. The pressure and temperature gauge is located on the pot lid. The pot lid is equipped with a pressure limiting valve and a safety valve.
[0009] A further technical solution of this utility model is: the cooking container includes a tube body and a sealing plate that is closed at the lower end of the tube body.
[0010] A further technical solution of this utility model is: the body of the cooking container is a stainless steel round tube or a stainless steel square tube, and the sealing plate of the cooking container is a stainless steel plate.
[0011] A further technical solution of this utility model is: a handle is provided on the top of the pot lid.
[0012] A further technical solution of this utility model is that the length of the cooking container is less than the depth of the pot body.
[0013] A further technical solution of this utility model is: the pot body is a cylindrical stainless steel pot body.
[0014] Compared with the prior art, the present invention has the following beneficial effects:
[0015] 1. This utility model is equipped with two or more steaming containers, which can hold two or more materials and be placed together in the pot for steaming, so as to realize the simultaneous processing of multiple materials and solve the problem of needing a large number of steaming pots in the traditional method.
[0016] 2. The steamer of this utility model is equipped with a pressure thermometer. During the steaming process, the user can adjust the heat by observing the pressure thermometer, which can keep the steamer in a low temperature and low pressure state, preventing it from boiling inside. No water needs to be added during the process. The steaming of the ingredients is completed entirely through low temperature and low pressure, which can better preserve the nutritional components, taste and flavor of the ingredients. It also prevents the flavors of different ingredients from mixing, reduces the energy consumed in steaming, and avoids the problems of overcooking and burning of the ingredients, thus saving time and manpower. Attached Figure Description
[0017] Figure 1 This is a three-dimensional schematic diagram of a honeycomb-type low-temperature and low-pressure energy-saving cooking pot according to an embodiment of this utility model;
[0018] Figure 2 This is a three-dimensional schematic diagram of the cooking container according to an embodiment of the present utility model;
[0019] Figure 3 This is a three-dimensional schematic diagram of the steaming container of this utility model placed in a honeycomb shape inside the pot body;
[0020] Figure 4 This is a cross-sectional schematic diagram of the cooking container according to an embodiment of the present utility model;
[0021] Figure 5 This is a front view schematic diagram of a pressure-temperature gauge according to an embodiment of this utility model.
[0022] Meaning of the labels in the attached diagram:
[0023] 1-Pot body; 2-Pot lid; 3-Handle; 4-Pot ear; 5-Pressure and temperature gauge; 6-Pot lid fixing beam; 7-Handwheel; 8-Screw rod; 9-Handle; 10-Pressure relief valve; 11-Cooking container; 11.1-Pipe body; 11.2-Sealing plate. Detailed Implementation
[0024] The present invention will be further described below with reference to embodiments.
[0025] 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.
[0026] 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.
[0027] In the description of this utility model, unless otherwise explicitly defined, terms such as "setting," "installation," and "connection" should be interpreted broadly, and those skilled in the art can reasonably determine the specific meaning of the above terms in this utility model in conjunction with the specific content of the technical solution.
[0028] Example:
[0029] like Figures 1 to 4 The honeycomb-type low-temperature and low-pressure energy-saving cooking pot shown in this embodiment includes a pot body 1, a pot lid 2, a pressure and temperature gauge 5, and two or more cooking containers 11. The number of cooking containers 11 can be designed according to the usage requirements. The figure of this embodiment shows twelve cooking containers 11. When the cooking containers 11 are placed together in the pot body, the arrangement will be honeycomb-shaped.
[0030] like Figure 2 As shown, the cooking container 11 is cylindrical in shape and is used to hold the materials to be cooked. Different materials can be placed in each cooking container 11 for cooking. Figure 4 As shown, the cooking container 11 in this embodiment includes a tube body 11.1 and a sealing plate 11.2 that closes the lower end of the tube body 11.1, so that the lower end of the cooking container 11 is closed and the upper end is open. The tube body 11.1 is a stainless steel round tube or a stainless steel square tube, and the sealing plate 11.2 is a stainless steel plate. Figure 3 As shown, when in use, all the steaming containers 11 can be placed vertically together inside the pot body 1.
[0031] In this embodiment, the pot body 1 is a cylindrical stainless steel pot body, and the length of the steaming container 11 is less than the depth of the pot body 1. Handles 3 are provided on both sides of the pot body 1, and the lid 2 can seal onto the upper end of the pot body 1. The lid 2 in this embodiment adopts a conventional press-fit structure, that is, upward-protruding pot ears 4 are provided on both sides of the pot body 1, and a horizontal lid fixing beam 6 is provided on the top of the lid 2. A screw rod 8 connects the lid 2 in the middle, and a handwheel 7 is provided at the upper end of the screw rod 8. A sealing ring is provided on the inner side of the lid 2. In use, the lid 2 is placed on top of the pot body 1, forming a seal through the sealing ring. Rotation causes the two ends of the lid fixing beam 6 to engage with the pot ears 4 on both sides. Then, by rotating the handwheel 7, pressure is applied to fix the lid 2 onto the pot body 1.
[0032] Of course, a standard pressure relief valve 10 and a safety valve will also be installed on the lid 2 to ensure the safety of the cooking pot and make it comply with relevant industry regulations. The pressure relief valve 10 and the safety valve are standard components on existing pressure cookers, so they will not be described in detail here.
[0033] The pressure thermometer 5 is located on the pot lid 2 and is used to measure the internal pressure and temperature of the cooking pot. The pressure thermometer can be purchased commercially or customized. Figure 5 As shown, pressure and temperature scales are provided on pressure gauge 5. Figure 5 The outer scale indicates temperature, while the inner scale indicates pressure. The needle points to different pressures, indicating corresponding temperatures. During steaming / cooking, the user adjusts the heat by observing the pressure-temperature gauge (5), maintaining a low-temperature, low-pressure environment inside the steamer. This prevents boiling and ensures the food is cooked at a low temperature and pressure throughout the process, better preserving its nutrients, texture, and flavor. It also prevents flavor transfer between different ingredients, reduces energy consumption, and avoids overcooking and burning. The temperature during steaming / cooking is not fixed and can be adjusted according to the characteristics of the ingredients; for example, the internal temperature can be controlled between 50°C and 80°C.
[0034] In this embodiment, a handle 9 is provided on the top of the pot lid 2, which makes it easy to lift the pot lid 2.
[0035] An example of the use of the honeycomb-type low-temperature, low-pressure energy-saving cooking pot in this embodiment is as follows:
[0036] Place the pot body 1 on a heating device such as an electric stove or gas stove. Add a certain amount of water to the pot body 1. Place the steaming containers 11 inside the steaming containers 1, arranging them in a honeycomb pattern. Then, place various ingredients such as red beans, mung beans, peanuts, lotus seeds, white fungus, and sago into different steaming containers 11, and add a certain amount of water to each container. Cover the pot with the lid 2 and lock it tightly. Then, you can start steaming. Turn on the heating device and heat for a certain period of time. Observe the pressure-temperature gauge 5. When the temperature exceeds a certain value (for example, 60°), reduce the heat of the heating device and continue to observe the pressure-temperature gauge 5. When the needle of the pressure-temperature gauge 5 stabilizes within a suitable range (for example, 50° to 80°), maintain the current heat and continue steaming. The inside of the steaming pot will not boil and will remain in a low-temperature and low-pressure state until the steaming of the ingredients is complete.
[0037] The above embodiments of this utility model are not intended to limit the scope of protection of this utility model. The implementation of this utility model is not limited thereto. All other modifications, substitutions or alterations made to the above structure of this utility model based on the above content of this utility model and in accordance with the common technical knowledge and conventional means in the field, without departing from the basic technical idea of this utility model, shall fall within the scope of protection of this utility model.
Claims
1. A honeycomb low-temperature low-pressure energy-saving digester, characterized by: The pressure cooker comprises a pot body, a pot cover, a pressure and temperature gauge for measuring the pressure and temperature inside the pot, and two or more cylindrical cooking containers for containing materials, all of which can be placed vertically in the pot body, the lower end of the cooking containers is closed and the upper end is open, the pot cover can be sealed on the upper end of the pot body, the pressure and temperature gauge is arranged on the pot cover, and a pressure limiting valve and a safety valve are arranged on the pot cover.
2. The cell-type low-temperature low-pressure energy-saving digester according to claim 1, characterized in that: The cooking container comprises a tube body and a sealing plate closed at the lower end of the tube body.
3. The cell-type low-temperature low-pressure energy-saving digester according to claim 2, characterized in that: The tube body of the cooking container is a stainless steel round tube or a stainless steel square tube, and the sealing plate of the cooking container is a stainless steel plate.
4. The cellular low temperature low pressure energy saving cooker as claimed in claim 1, wherein: The upper surface of the pot cover is provided with a handle.
5. The cellular low temperature low pressure energy saving cooker as claimed in claim 1, wherein: The length of the cooking container is less than the depth of the pot body.
6. The cellular low temperature low pressure energy saving cooker as claimed in claim 1, wherein: The pot body is a cylindrical stainless steel pot body.