Constant-temperature stainless steel chopsticks

Abstract

The utility model relates to the technical field of stainless steel chopsticks, in particular to a constant-temperature stainless steel chopstick, which comprises two stainless steel chopstick heads, and each stainless steel chopstick head is provided with an open end and a closed end. Through the arrangement of the stainless steel chopstick head and the sodium acetate trihydrate, the sodium acetate trihydrate can be packaged in the stainless steel chopstick head through the stainless steel sealing pipe, and when the stainless steel chopstick head is in contact with high-temperature food, the sodium acetate trihydrate absorbs heat and begins to melt, so that the temperature of the stainless steel chopstick head is not too high; when the temperature of the food drops, the sodium acetate trihydrate is gradually solidified and releases heat, so that the temperature of the stainless steel chopstick head can be maintained at about 50 DEG C, the situation that the stainless steel chopstick head is in a high-temperature state for a long time is avoided, and the safety and comfort of a user during eating are further improved.

Description

Technical Field

[0001] This utility model relates to the field of stainless steel chopsticks technology, specifically a type of stainless steel chopsticks that can maintain a constant temperature. Background Technology

[0002] Stainless steel chopsticks are tableware made primarily of stainless steel. Compared to bamboo or wooden chopsticks, they are less prone to mold and bacterial growth, making them more hygienic and healthier. They come in a variety of styles; some are polished for a glossy finish, while others feature engraved patterns, combining practicality and aesthetics.

[0003] Patent publication number CN 204654498U discloses a stainless steel hollow chopstick, including a chopstick body and a chopstick tip located at the lower part of the chopstick body. The chopstick body is hollow, and the chopstick tip is provided with a structure to prevent food from slipping. The characteristic is that the structure to prevent food from slipping is a series of concave or convex dots densely distributed on the entire outer surface of the chopstick tip. The concave or convex dots are formed by laser engraving, the depth of the concave dots or the height of the convex dots is 3-10 cm, and the distance between the concave or convex dots and the adjacent concave or convex dots is 0.3-1.5 mm.

[0004] To address the issue of unsatisfactory anti-slip properties, existing technologies employ laser engraving to create concave or convex dots with a depth of only 3-10 cm and a spacing of 0.3-1.5 mm between adjacent dots. Since these dots are densely distributed across the entire outer surface of the chopstick tip, this method provides a relatively ideal anti-slip effect. However, a problem arises when the stainless steel chopstick tip comes into contact with excessively hot food. Due to its excellent thermal conductivity, the stainless steel tip heats up rapidly. Because of the thermal conductivity of stainless steel, the cooling rate of the surface in contact with the food is slow, resulting in the chopstick tip remaining at a high temperature for an extended period. This can easily cause burns to the mouth while eating, seriously affecting dining safety and comfort. Therefore, we propose a temperature-controlled stainless steel chopstick. Utility Model Content

[0005] The purpose of this invention is to provide a temperature-controlled stainless steel chopstick to solve the problems mentioned in the background art.

[0006] The objective of this utility model can be achieved through the following technical solutions:

[0007] A thermostatic stainless steel chopstick includes two stainless steel chopstick heads, each with an open end and a closed end. The inner cavity of each chopstick head is filled with sodium acetate trihydrate for temperature control. A stainless steel sealing tube is welded to the open end of each chopstick head to seal it. A splicing mechanism for increasing the length of the device is provided at the end of each sealing tube away from the chopstick head. A closing mechanism for sealing the splicing mechanism is provided at the end of the splicing mechanism away from the sealing tube.

[0008] Preferably, the outer sides of both stainless steel chopsticks are provided with multiple anti-slip grooves at equal intervals to enhance the friction between the stainless steel chopsticks and food, and the inner walls of the two stainless steel sealing tubes at the ends away from the stainless steel chopsticks are provided with a first internal thread.

[0009] Preferably, the splicing mechanism includes three stainless steel splicing tubes. One end of each of the three stainless steel splicing tubes is provided with a first external thread, and the end of each of the three stainless steel splicing tubes away from the three first external threads is provided with a second internal thread. The surfaces of the three first external threads are threadedly connected to the surfaces of the second internal threads, and the surface of the first external thread closest to the stainless steel sealing tube is threadedly connected to the surface of the first internal thread.

[0010] Preferably, the outer sides of the three stainless steel splicing pipes are all fitted with silicone heat insulation sleeves, and the outer sides of the three silicone heat insulation sleeves are all provided with multiple equidistant anti-slip grooves to increase the friction between the device and the hand.

[0011] Preferably, the sealing mechanism includes a sealing tube, one end of which near the splicing mechanism is threaded onto a second internal thread, and the other end of which near the splicing mechanism is provided with a second external thread.

[0012] Preferably, the second external thread is threaded into a second internal thread away from the stainless steel sealing tube, and the outer side of the sealing tube is fixedly fitted with an anti-slip rubber sleeve.

[0013] The beneficial effects of this utility model are:

[0014] 1. This utility model incorporates stainless steel chopsticks and sodium acetate trihydrate. The sodium acetate trihydrate is encapsulated within the stainless steel chopsticks through a stainless steel sealing tube. When the stainless steel chopsticks come into contact with hot food, the sodium acetate trihydrate absorbs heat and begins to melt, preventing the chopsticks from becoming too hot. As the food temperature decreases, the sodium acetate trihydrate gradually solidifies and releases heat, helping to maintain the temperature of the stainless steel chopsticks at around 50°C. This prevents the chopsticks from being exposed to high temperatures for extended periods, thereby improving the safety and comfort of the user while eating.

[0015] 2. This utility model extends the length of the device by using the first external thread and the second internal thread to connect two or three stainless steel splicing pipes. This makes it easier for users to adjust the device to a suitable length for picking up food. At the same time, the stainless steel splicing pipes can be disassembled after cleaning, making it easy to store and carry the device, thus enhancing its practicality. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0018] Figure 2 This is a structural diagram showing the overall disassembled structure of this utility model;

[0019] Figure 3 This is a schematic diagram of the overall and partial cross-sectional view of this utility model;

[0020] Figure 4 This is a schematic diagram showing the overall and partial disassembly of this utility model;

[0021] Figure 5 This is another structural diagram showing the overall and partial disassembly of this utility model.

[0022] The attached diagram is labeled as follows: 1. Stainless steel chopstick tip; 2. Stainless steel sealing tube; 3. Splicing mechanism; 31. Stainless steel splicing tube; 32. First external thread; 33. Second internal thread; 34. Silicone heat insulation sleeve; 35. Anti-slip groove; 4. Sealing mechanism; 41. Sealing tube; 42. Second external thread; 43. Anti-slip rubber sleeve; 5. Anti-slip circular groove; 6. Sodium acetate trihydrate; 7. First internal thread. Detailed Implementation

[0023] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of the present utility model.

[0024] like Figure 1-5As shown, a thermostatic stainless steel chopstick includes two stainless steel chopstick heads 1, each with an open end and a closed end. The inner cavity of each chopstick head 1 is filled with sodium acetate trihydrate 6 for thermostatic control. Each open end of the chopstick head 1 is welded with a stainless steel sealing tube 2 for sealing. The end of each sealing tube 2 away from the chopstick head 1 is provided with a splicing mechanism 3 for increasing the length of the device. The end of the splicing mechanism 3 away from the sealing tube 2 is provided with a closing mechanism 4 for closing the splicing mechanism 3.

[0025] In practice, sodium acetate trihydrate 6 can be encapsulated inside the stainless steel chopstick head 1 through the stainless steel sealing tube 2. When the stainless steel chopstick head 1 comes into contact with hot food, the sodium acetate trihydrate 6 absorbs heat and begins to melt, preventing the temperature of the stainless steel chopstick head 1 from becoming too high. When the food temperature drops, the sodium acetate trihydrate 6 will gradually solidify and release heat, which helps to maintain the temperature of the stainless steel chopstick head 1 at around 50°C, avoiding the stainless steel chopstick head 1 being in a high-temperature state for a long time, thereby improving the safety and comfort of the user when eating.

[0026] As a technical optimization of this utility model, multiple anti-slip grooves 5 are equally spaced on the outer sides of the two stainless steel chopsticks 1 to enhance the friction between the stainless steel chopsticks 1 and the food, and the inner walls of the two stainless steel sealing tubes 2 away from the stainless steel chopsticks 1 are provided with a first internal thread 7.

[0027] In practice, the anti-slip groove 5 is used to enhance the friction between the stainless steel chopstick tip 1 and the food, thereby improving the stability of the device when picking up food.

[0028] As a technical optimization of this utility model, the splicing mechanism 3 includes a stainless steel splicing tube 31, which is configured as three. One end of each of the three stainless steel splicing tubes 31 is provided with a first external thread 32, and the end of each of the three stainless steel splicing tubes 31 away from the three first external threads 32 is provided with a second internal thread 33. The surfaces of the three first external threads 32 are threadedly connected to the surfaces of the second internal threads 33. The surface of one of the first external threads 32 near the stainless steel sealing tube 2 is threadedly connected to the surface of the first internal thread 7. The outer sides of each of the three stainless steel splicing tubes 31 are covered with silicone heat insulation sleeves 34. The outer sides of each of the three silicone heat insulation sleeves 34 are provided with multiple equidistant anti-slip grooves 35 to increase the friction between the device and the hand.

[0029] In practice, two or three stainless steel splicing pipes 31 are joined together by using the first external thread 32 and the second internal thread 33 to extend the length of the device. This makes it easier for users to adjust the device to a suitable length to pick up food. At the same time, after cleaning, the stainless steel splicing pipes 31 can be disassembled for easy storage and carrying, thus enhancing the device's practicality.

[0030] As a technical optimization of this utility model, the sealing mechanism 4 includes a sealing tube 41. One end of the sealing tube 41 near the splicing mechanism 3 is threadedly connected to a second internal thread 33. The end of the sealing tube 41 near the splicing mechanism 3 is provided with a second external thread 42. The second external thread 42 is threadedly connected to a second internal thread 33 away from the stainless steel sealing tube 2. An anti-slip rubber sleeve 43 is fixedly sleeved on the outside of the sealing tube 41.

[0031] In specific implementation, the second external thread 42 is threaded into the second internal thread 33 furthest from the stainless steel sealing tube 2, and the stainless steel splicing tube 31 is sealed by the sealing tube 41 to prevent the tube wall of the stainless steel splicing tube 31 from accidentally scratching the user's hand during use. The anti-slip rubber sleeve 43 facilitates the disassembly and installation of the sealing tube 41.

[0032] In use, according to the user's needs, two or three stainless steel splicing pipes 31 are threaded together using the first external thread 32 and the second internal thread 33. Then, the stainless steel splicing pipes 31 are threadedly fixed onto the stainless steel sealing pipe 2 using the first external thread 32 and the first internal thread 7, extending the length of the device. The second external thread 42 is then threaded into the second internal thread 33 furthest from the stainless steel sealing pipe 2, and the sealing pipe 41 is used to seal the stainless steel splicing pipes 31. When the stainless steel chopstick tip 1 comes into contact with hot food, sodium acetate trihydrate 6 absorbs heat and begins to melt, preventing the temperature of the stainless steel chopstick tip 1 from becoming too high. When the food temperature drops, the sodium acetate trihydrate 6 gradually solidifies and releases heat, maintaining the temperature of the stainless steel chopstick tip 1 at around 50°C, preventing the stainless steel chopstick tip 1 from being in a high-temperature state for an extended period, thus affecting its use.

[0033] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed utility model.

Claims

1. A thermostatic stainless steel chopstick, comprising a stainless steel chopstick head (1), characterized in that, The stainless steel chopsticks (1) consists of two pieces, each with an open end and a closed end. The inner cavity of each piece is filled with sodium acetate trihydrate (6) for constant temperature control. Each open end of each piece is welded with a stainless steel sealing tube (2) for sealing the chopsticks. Each end of the two stainless steel sealing tubes (2) away from the chopsticks is provided with a splicing mechanism (3) for increasing the length of the device. Each end of the splicing mechanism (3) away from the stainless steel sealing tube (2) is provided with a closing mechanism (4) for closing the splicing mechanism (3).

2. The thermostatic stainless steel chopsticks according to claim 1, characterized in that, Multiple anti-slip grooves (5) are provided at equal intervals on the outer sides of the two stainless steel chopsticks (1) to enhance the friction between the stainless steel chopsticks (1) and food. The inner wall of the end of the two stainless steel sealing tubes (2) away from the stainless steel chopsticks (1) is provided with a first internal thread (7).

3. A thermostatic stainless steel chopsticks according to claim 2, characterized in that, The splicing mechanism (3) includes a stainless steel splicing pipe (31), and there are three stainless steel splicing pipes (31). One end of each of the three stainless steel splicing pipes (31) is provided with a first external thread (32), and the end of each of the three stainless steel splicing pipes (31) away from the three first external threads (32) is provided with a second internal thread (33). The surfaces of the three first external threads (32) are threadedly connected to the surfaces of the second internal threads (33), and the surface of one of the first external threads (32) near the stainless steel sealing pipe (2) is threadedly connected to the surface of the first internal thread (7).

4. A thermostatic stainless steel chopsticks according to claim 3, characterized in that, The outer sides of the three stainless steel splicing pipes (31) are all fitted with silicone heat insulation sleeves (34), and the outer sides of the three silicone heat insulation sleeves (34) are all provided with multiple equidistant anti-slip grooves (35) to increase the friction between the device and the hand.

5. A thermostatic stainless steel chopsticks according to claim 3, characterized in that, The sealing mechanism (4) includes a sealing tube (41), one end of which is threaded to a second internal thread (33) near the splicing mechanism (3), and the other end of which is threaded to a second external thread (42).

6. A thermostatic stainless steel chopsticks according to claim 5, characterized in that, The second external thread (42) is threaded into a second internal thread (33) away from the stainless steel sealing tube (2), and the outer side of the sealing tube (41) is fixedly fitted with an anti-slip rubber sleeve (43).

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