Oil gathering pan

Abstract

The utility model relates to the field of pans, and discloses an oil gathering pan which comprises a pan body and an oil gathering structure arranged on the inner bottom of the pan. The oil gathering structure comprises an oil storage ring groove, a first oil storage groove and an oil passing guide groove, wherein the oil storage ring groove is concavely formed in the edge, away from the center, of the pot inner bottom; the first oil storage groove is concavely formed in the position, close to the center, of the pot inner bottom; the depth of the first oil storage groove is larger than that of the oil storage ring groove; a plurality of second oil storage grooves for receiving and storing the edible oil when the edible oil flows from the center of the pan inner bottom to the edge are concavely formed in the pan inner bottom, and when the heated center of the pan inner bottom of the oil gathering pan protrudes, the edible oil flows from the center to the edge and flows into the oil storage ring groove after the second oil storage grooves are filled with the edible oil; when the food is stir-fried, the edible oil in the first oil storage tank and the second oil storage tank is taken out to the inner bottom of the pan, the edible oil repeats the flowing process, and the edible oil is distributed on the inner bottom of the whole pan while the edible oil is gathered towards the center.

Description

Technical Field

[0001] This utility model relates to the field of frying pans, and more particularly to an oil-concentrating frying pan. Background Technology

[0002] When using a conventional frying pan, the temperature of the bottom decreases from the center to the edge after the pan is heated. The center of the pan is prone to bulging upwards due to the highest temperature, causing cooking oil in the center to flow to the edge and accumulate there. The center of the pan remains oil-free, and food in the oil-free area is prone to burning.

[0003] Chinese Patent Application No. 201921365633.7 discloses an oil-retaining multi-layered aluminum pot, including a pot bottom, the inner surface of the pot bottom being the inner bottom of the pot, and the outer surface of the pot bottom being the outer bottom of the pot. The inner bottom of the pot has an oil-retaining zone located in the center and an edge zone located around the oil-retaining zone. The oil-retaining zone includes at least one annular flow-guiding groove, and the outer wall of the flow-guiding groove is used to block or reduce the flow of oil located in the oil-retaining zone to the edge zone.

[0004] While the aforementioned oil-concentrating pan solves the problem of no oil in the center of the pan, it concentrates the cooking oil in the center of the bottom of the pan, resulting in other areas of the bottom of the pan having little or no oil. When stir-frying or pan-frying food, the food will be distributed in any part of the bottom of the pan, and the food in the oilless areas will still easily burn. Utility Model Content

[0005] This invention addresses the shortcomings of existing oil-collecting pans, which concentrate cooking oil in the center of the bottom of the pan, resulting in little or no oil in other areas of the bottom, and the problem that food in the oil-free areas is prone to burning. The invention provides an oil-collecting flat-bottomed pan that can concentrate oil towards the center while ensuring that cooking oil is distributed throughout the bottom of the pan.

[0006] To solve the above-mentioned technical problems, the present invention provides a solution through the following technical method:

[0007] An oil-collecting flat-bottomed pan includes a flat-bottomed pan body and an oil-collecting structure disposed on the inner bottom of the pan. The oil-collecting structure includes an oil-collecting ring groove recessed at the edge of the inner bottom of the pan away from the center, a first oil-collecting groove recessed near the center of the inner bottom of the pan with a depth greater than that of the oil-collecting ring groove, and an oil-passing guide groove recessed in the inner bottom of the pan to guide the edible oil in the oil-collecting ring groove to the first oil-collecting groove. The oil-collecting ring groove is used to receive edible oil that slides from the center to the edge when the center of the inner bottom of the pan is heated and bulges. The inner bottom of the pan is recessed with a plurality of second oil-collecting grooves that receive and store edible oil when it flows from the center to the edge of the inner bottom of the pan.

[0008] Using the above method, when the pan is heated, the center of the bottom rises upwards, and the cooking oil flows from the center to the edge, first filling the second oil storage tank. Since there are several second oil storage tanks distributed staggered throughout the bottom of the pan, the entire bottom of the pan is covered with cooking oil. Excess cooking oil flows into and collects in the oil storage ring groove, and then flows through the oil guide groove into the first oil storage tank near the center, achieving oil concentration towards the center of the bottom of the pan. When food is stir-fried, the cooking oil in the first and second oil storage tanks is carried to the bottom of the pan, and the cooking oil repeats the above flow process, ultimately achieving oil concentration towards the center while ensuring that the entire bottom of the pan is covered with cooking oil, reducing or avoiding oil-free areas on the bottom of the pan, and lowering the probability of food burning.

[0009] Preferably, the two ends of the oil guide groove are connected to the first oil storage tank and the oil storage ring groove, respectively, and the depth of the oil guide groove gradually increases from the end near the oil storage ring groove to the end near the first oil storage tank.

[0010] Using the above scheme, when the center of the bottom of the pot rises upward, the depth of the first oil storage tank is still greater than the depth of the oil storage ring tank. Under the action of gravity, the edible oil in the oil storage ring tank can flow into and collect in the first oil storage tank through the oil guide channel.

[0011] Preferably, the width of the oil guide groove gradually narrows from the end near the oil storage ring groove to the end near the first oil storage groove.

[0012] Using the above solution, the end of the oil guide channel near the first oil storage tank is narrower, which is used to control the flow rate of cooking oil from the oil guide channel into the first oil storage tank. That is, the cooking oil flows slowly into the first oil storage tank, avoiding excessive cooking oil accumulation in the center of the bottom of the pot, thereby preventing the food from absorbing too much cooking oil and becoming too greasy.

[0013] Preferably, the first oil storage tank and the oil guide channel are arranged in several sets at intervals around the flat-bottomed pan body.

[0014] By adopting the above scheme, several sets are set up to accelerate the efficiency of edible oil in the oil storage ring tank moving towards the center, preventing the oil temperature from dropping due to the accumulation of edible oil in the oil storage ring tank, which would affect the taste of the food.

[0015] Preferably, the depth of the oil storage annular groove located between adjacent oil guide grooves gradually decreases from the two ends near the oil guide groove to the part far away from the oil guide groove.

[0016] By adopting the above scheme, the edible oil in the oil storage ring tank flows into the oil guide tank as quickly and completely as possible under the action of gravity, reducing the possibility of edible oil accumulating in the oil storage ring tank.

[0017] Preferably, the depth of the second oil storage tank is less than the depth of the first oil storage tank.

[0018] With the above solution, the cooking area of ​​the food is mainly in the center of the bottom of the pot. Therefore, the first oil storage tank is deeper and can store more cooking oil for use. There is less food distributed in other areas outside the center of the bottom of the pot. Therefore, the second oil storage tank is shallower and stores less cooking oil, which meets the needs while reducing the waste of cooking oil.

[0019] Preferably, the bottom of the pot is provided with a spiral ring radiating outward from the center, and the depth of the spiral ring gradually increases from the end closer to the center to the end farther from the center.

[0020] By adopting the above scheme, since the temperature of the bottom of the pan decreases from the center to the edge, a threaded ring is set. The depth of the threaded ring gradually increases from the end near the center to the end away from the center, so that the thickness of the bottom of the pan gradually decreases along the direction of increasing threaded ring depth. This makes the bottom of the pan more evenly heated, thereby reducing the degree of bulging in the center of the bottom of the pan.

[0021] This invention, employing the above technical solution, achieves significant technical effects: When the flat-bottomed pan is heated, the center of the pan's bottom bulges upwards, and cooking oil flows from the center to the edge, first filling the second oil storage tank. Since there are several second oil storage tanks staggered across the entire pan's bottom, cooking oil is distributed throughout the entire pan's bottom. Excess cooking oil flows and collects in the oil storage ring groove, and then flows through the oil guide groove into the first oil storage tank near the center, achieving oil concentration towards the center of the pan's bottom. When food is stir-fried, the cooking oil in the first and second oil storage tanks is carried to the pan's bottom, and the cooking oil repeats the above flow process, ultimately achieving oil concentration towards the center while ensuring that cooking oil is distributed throughout the entire pan's bottom, reducing or avoiding oil-free areas on the pan's bottom and lowering the probability of food burning. Attached Figure Description

[0022] Figure 1 This is an isometric view of an oil-concentrating frying pan from one of the embodiments;

[0023] Figure 2 This is a bottom view of an oil-absorbing frying pan in one embodiment;

[0024] Figure 3 This is a top view of an oil-concentrating frying pan in one embodiment;

[0025] Figure 4 yes Figure 3 Sectional view at point AA;

[0026] Figure 5 yes Figure 4 Enlarged view of point B in the image.

[0027] The parts referred to by the numbers in the above attached diagrams are as follows: 1. Flat-bottomed pan body; 2. Inner bottom of the pan; 3. Outer bottom of the pan; 4. Oil storage ring groove; 5. First oil storage groove; 6. Oil guide groove; 7. Second oil storage groove; 8. Threaded ring. Detailed Implementation

[0028] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments.

[0029] Example

[0030] A type of oil-absorbing frying pan, as shown in the figure Figures 1 to 5 The pan includes a flat-bottomed pan body 1 and a handle provided on the flat-bottomed pan body 1. The flat-bottomed pan body 1 and the handle are fixedly connected by bolts and nuts. The threaded connection method of the bolts and nuts is a conventional technical means, which is not shown in the figure and will not be described in detail here.

[0031] The inner surface of the bottom of the flat-bottomed pan body 1 is the inner bottom 2, and an oil-collecting structure is provided on the inner bottom 2. The oil-collecting structure includes an oil-collecting ring groove 4 recessed at the edge of the inner bottom 2 away from the center. The oil-collecting ring groove 4 is concentrically arranged with the inner bottom 2. When the center of the inner bottom 2 is heated and bulges, the oil-collecting ring groove 4 is used to collect the cooking oil that slides from the center of the inner bottom 2 to the edge.

[0032] The bottom 2 of the pot is recessed near the center and a first oil storage groove 5 is provided. The depth of the first oil storage groove 5 is greater than the depth of the oil storage ring groove 4.

[0033] The bottom 2 of the pot is recessed with an oil guide groove 6, which guides the edible oil in the oil storage ring groove 4 into the first oil storage tank 5. The two ends of the oil guide groove 6 are connected to the first oil storage tank 5 and the oil storage ring groove 4, respectively. The depth of the oil guide groove 6 near the oil storage ring groove 4 is equal to or greater than the depth of the oil storage ring groove 4 near the oil guide groove 6, and the depth of the oil guide groove 6 near the first oil storage tank 5 is less than or equal to the depth of the first oil storage tank 5. The depth of the oil guide groove 6 gradually increases from the end near the oil storage ring groove 4 to the end near the first oil storage tank 5. The width of the oil guide groove 6 gradually narrows from the end near the oil storage ring groove 4 to the end near the first oil storage tank 5. Several sets of the first oil storage tank 5 and the oil guide groove 6 are arranged axially around the flat-bottomed pot body 1. In this embodiment, four sets are evenly spaced.

[0034] Four oil guide grooves 6 divide the oil storage ring groove 4 into four sections. The depth of the oil storage ring groove 4 located between adjacent oil guide grooves 6 gradually decreases from the ends near the two oil guide grooves 6 to the ends far away from the two oil guide grooves 6.

[0035] Several second oil storage tanks 7 are recessed on the bottom 2 of the pot. When cooking oil flows from the center of the bottom 2 of the pot to the edge, the second oil storage tanks 7 receive and store the cooking oil. The depth of the second oil storage tanks 7 is less than the depth of the first oil storage tank 5.

[0036] The outer surface of the bottom of the flat-bottomed pan body 1 is the outer bottom 3. The outer bottom 3 is provided with a spiral ring 8 radiating outward from the center. The depth of the spiral ring 8 gradually increases from the end closer to the center to the end farther away from the center.

[0037] When the pan body 1 is heated, the center of the pan bottom 2 rises upwards, and the cooking oil flows from the center to the edge, first filling the second oil storage tank 7. The excess cooking oil flows into and gathers in the oil storage ring groove 4. The cooking oil in the oil storage ring groove 4 then flows into the first oil storage tank 5 through the oil guide groove 6. When the food is stir-fried, the cooking oil in the first oil storage tank 5 and the second oil storage tank 7 is carried out to the pan bottom 2. The cooking oil then flows to the edge of the pan bottom 2 again. The above flow process is repeated, and finally, the oil is gathered towards the center while the entire pan bottom 2 is covered with cooking oil.

[0038] The above description is merely a preferred embodiment of this utility model. The protection scope of this utility model is not limited to the above embodiments. All technical solutions falling within the scope of this utility model's concept are protected. It should be noted that for those skilled in the art, any improvements and modifications made without departing from the principle of this utility model should also be considered within the protection scope of this utility model.

Claims

1. An oil-absorbing frying pan, comprising a frying pan body (1) and an oil-absorbing structure disposed on the inner bottom (2) of the pan, characterized in that: The oil-collecting structure includes an oil-storing ring groove (4) recessed at the edge of the bottom (2) away from the center, a first oil-storing trough (5) recessed at the bottom (2) near the center with a depth greater than the oil-storing ring groove (4), and an oil-passing guide groove (6) recessed in the bottom (2) to guide the edible oil in the oil-storing ring groove (4) to the first oil-storing trough (5). The oil-storing ring groove (4) is used to receive edible oil that slides from the center to the edge when the center of the bottom (2) is heated and bulges. The bottom (2) is recessed with a plurality of second oil-storing troughs (7) that receive and store edible oil when it flows from the center to the edge of the bottom (2).

2. The oil-absorbing frying pan according to claim 1, characterized in that: The two ends of the oil guide groove (6) are connected to the first oil storage tank (5) and the oil storage ring groove (4) respectively, and the depth of the oil guide groove (6) gradually increases from the end near the oil storage ring groove (4) to the end near the first oil storage tank (5).

3. The oil-absorbing frying pan according to claim 1, characterized in that: The width of the oil guide groove (6) gradually narrows from one end near the oil storage ring groove (4) to the other end near the first oil storage tank (5).

4. The oil-absorbing frying pan according to claim 1, characterized in that: The first oil storage tank (5) and the oil guide groove (6) are arranged in several sets at intervals around the flat bottom pot body (1) axially.

5. The oil-absorbing frying pan according to claim 4, characterized in that: The depth of the oil storage ring groove (4) located between adjacent oil guide grooves (6) gradually decreases from the two ends near the oil guide groove (6) to the distance away from the oil guide groove (6).

6. The oil-absorbing frying pan according to claim 1, characterized in that: The depth of the second oil storage tank (7) is less than the depth of the first oil storage tank (5).

7. The oil-absorbing frying pan according to claim 1, characterized in that: The bottom of the pot (3) is provided with a threaded ring (8) radiating outward from the center, and the depth of the threaded ring (8) gradually increases from the end closer to the center to the end farther away from the center.

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