Food cooking device

Abstract

The utility model relates to the field of food cooking equipment, and discloses a food cooking device which comprises a main body shell, a lifting mechanism, a long-handle vegetable rinsing frame and a short-handle vegetable rinsing frame. The long-handle vegetable rinsing frame and the short-handle vegetable rinsing frame are both mounted on the main body shell in a manner of moving up and down; the two lifting mechanisms are arranged in the main body shell and are used for driving the long-handle vegetable rinsing frame and the short-handle vegetable rinsing frame to move respectively; the bottom end of the short-handle vegetable rinsing frame can move to seal the top end opening of the long-handle vegetable rinsing frame under the driving of the two lifting mechanisms; food materials in the long-handle vegetable-rinsing frame and the short-handle vegetable-rinsing frame cannot enter the pot, seasonings in the pot cannot enter the long-handle vegetable-rinsing frame and the short-handle vegetable-rinsing frame, the eating experience can be effectively improved, layered heating and heating are more reasonable, the cooking speed of the food materials not easy to cook can be increased, the cooking time of the food materials not easy to cook can be shortened, and the use experience is better.

Description

Technical Field

[0001] This utility model relates to the field of food cooking equipment, and more specifically, to a food cooking device. Background Technology

[0002] Hot pot generally refers to a cooking method that uses a pot as a utensil, a heat source to heat the pot, and water or broth to boil various foods for cooking. It can also refer to the pot used in this cooking method. Typical hot pot ingredients include various meats, seafood, vegetables, bean products, mushrooms, egg products, and staple foods. When cooking hot pot, some meats and bean products are not easy to cook through, while some vegetables are easy to overcook, resulting in the loss of nutrients, such as vitamins and minerals. The cooking time of food in hot pot is very important, as it directly affects the eating experience.

[0003] Utility model patent CN213464772U discloses a lifting hot pot, including a hot pot basin placed on a special hot pot table. The hot pot table includes support legs, telescopic cylinders, a fixed frame, a vegetable rack, and a lifting assembly for cooking vegetables. Telescopic cylinders are slidably mounted on the support legs and fixed to them with locking bolts. The telescopic cylinders are fixedly located at the four corners of the fixed frame, and the telescopic cylinders on the same side are connected and fixed together by a fixing plate. An induction cooker is mounted on the upper side of the fixed frame. Loops are fixedly provided at the four corners of the vegetable rack corresponding to the support legs. The special lifting assembly for cooking vegetables allows for cooking easily cooked foods in the hot pot, preventing them from becoming mushy. Cooked vegetables can be easily removed from the vegetable rack. The entire device can be conveniently stored or carried when not in use.

[0004] The above solution only uses a single-layer hot pot frame. When cooking some ingredients that are not easy to cook, if the end of the hot pot frame is higher than the water level in the pot, the water in the pot will evaporate a lot due to contact with the air, resulting in a lower temperature and the ingredients will not cook for a long time. If the hot pot frame is submerged below the water level in the pot, the temperature is sufficient, but the ingredients in the hot pot frame are more likely to enter the pot, and the seasonings in the pot are also more likely to enter the hot pot frame, which reduces the eating experience. The electric push rod in the above solution is mounted on a fixed plate, and it must be used with a hot pot table with this fixed plate. It cannot be used with other hot pot utensils, which is not compatible and has poor versatility. Utility Model Content

[0005] This utility model aims to overcome at least one of the defects of the prior art and provides a food cooking device to solve the technical problems of the following: when the port of the hot pot frame is higher than the water surface in the pot, the temperature is low due to the evaporation of water in the pot, the food is not cooked easily, the cooking speed is slow and the time is long; when the hot pot frame sinks below the water surface in the pot, the temperature is sufficient, but the food in the hot pot frame is easy to enter the pot, and the seasonings in the pot are also easy to enter the hot pot frame, which reduces the eating experience.

[0006] The technical solution adopted by this utility model is a food cooking device, including a main body shell, a lifting mechanism, a long-handled hot pot frame and a short-handled hot pot frame; the long-handled hot pot frame and the short-handled hot pot frame are both installed on the main body shell and can be moved up and down; two lifting mechanisms are provided inside the main body shell, which are used to drive the long-handled hot pot frame and the short-handled hot pot frame to move respectively; the bottom end of the short-handled hot pot frame can be moved to close the top port of the long-handled hot pot frame by the two lifting mechanisms.

[0007] Ingredients that take longer to cook are placed in the long-handled hot pot basket, while ingredients that cook quickly are placed in the short-handled basket. Two lifting mechanisms drive the long-handled and short-handled baskets to move towards each other, so that the bottom of the short-handled basket closes the top of the long-handled basket. Then, the two lifting mechanisms drive the long-handled and short-handled baskets to descend synchronously into the pot. During cooking, the closed long-handled basket is below the water surface, while the open short-handled basket is above the water surface. The ingredients won't enter the pot, and the seasonings in the pot won't enter the long-handled and short-handled hot pot baskets, effectively improving the eating experience. The long-handled hot pot basket is located below the water surface in the pot, with a higher surrounding temperature, allowing for high-temperature cooking of ingredients that are difficult to cook. The short-handled hot pot basket's end is above the water surface in the pot, and due to evaporation, its internal temperature is lower, allowing for cooking of ingredients that are easy to cook. This layered heating method provides more reasonable heating, speeds up the cooking of ingredients that are difficult to cook, reduces cooking time, and provides a better user experience.

[0008] Furthermore, the main body shell is equipped with two parallel sliding rods, each with a movably mounted handle. The long-handled and short-handled hot pot frames are detachably connected to the two handles. The long-handled and short-handled hot pot frames are mounted to the main body shell via the handles and are detachably connected to them, meaning they can be removed when not in use, making them more convenient to carry.

[0009] Furthermore, the handle has a rectangular cross-section, and both the long-handled and short-handled hot pot frames are provided with at least two hooks, which are inserted into the handle. The rectangular handle is primarily to prevent the long-handled and short-handled hot pot frames from rotating after being hooked onto the handle.

[0010] Furthermore, the handle is provided with a U-shaped opening, and the hook is inserted into the bottom of the U-shaped opening. The U-shaped opening is mainly to prevent the hook from slipping off the handle and serves as a limiting function.

[0011] Furthermore, a movable component is slidably connected to the slide rod, and a rotating component that can rotate around the axis of the slide rod is connected to the movable component. The handle is detachably connected to the rotating component. A rotating mechanism for driving the rotating component to rotate is provided inside the main body shell. By rotating the rotating component and the handle in sequence through the rotating mechanism, the handle can drive the long-handled and short-handled hot pot frames to rotate. When the long-handled and short-handled hot pot frames rise to the top of the main body shell, rotation can position them on both sides of the main body shell, making it easier to clamp food and easier for children to pick up, while preventing steam burns.

[0012] Furthermore, the main body shell has openings on both sides to accommodate some of the hooks. By allowing these openings to accommodate the hooks, the handles on both sides can rotate at a larger angle, with each handle able to rotate 90 degrees. This allows them to be moved further away from the pot and closer to the user, making it easier for children to load or pick up food, and thus more convenient.

[0013] Furthermore, the bottom of the main body shell is detachably connected with an L-shaped claw hook. At least two L-shaped claw hooks are arranged side-by-side on the bottom of the main body shell, forming a U-shaped structure with the side of the bottom of the main body shell for attaching to the edge of a pot. The U-shaped groove formed by the L-shaped claw hooks and the side of the main body shell allows the device to be directly installed and fixed to the edge of the pot. Compared to the existing method of placing it on a table, this provides greater stability and firmness, while also making it easier to disassemble and carry.

[0014] Furthermore, the L-shaped claw hook, the long-handled hot pot frame, and the short-handled hot pot frame are all located on the same side of the main body shell. Being located on the same side means that when in use, the L-shaped claw hook is inserted into the pot, and only the L-shaped claw hook gets stained with broth during disassembly, making disassembly and cleaning easier and more convenient to use.

[0015] Furthermore, the bottom end of the short-handled hot pot frame is inserted into the top end of the long-handled hot pot frame. The bottom end of the short-handled hot pot frame and the top end of the long-handled hot pot frame can also be set to the same size, as long as the bottom end of the short-handled hot pot frame can completely seal the top end of the long-handled hot pot frame.

[0016] Compared with existing technologies, the beneficial effects of this utility model are as follows: Ingredients that are difficult to cook are placed in the long-handled hot pot frame, while easily cooked ingredients are placed in the short-handled hot pot frame. The bottom of the short-handled hot pot frame seals the top of the long-handled hot pot frame. Then, two lifting mechanisms drive both frames to descend synchronously into the pot. The closed long-handled hot pot frame is below the water surface, while the open short-handled hot pot frame is above the water surface. This prevents the ingredients and seasonings in the long-handled and short-handled hot pot frames from entering the pot, effectively improving the eating experience. Furthermore, the long-handled hot pot frame, being below the water surface, has a higher ambient temperature, allowing for high-temperature cooking of the difficult-to-cook ingredients. The short-handled hot pot frame, being above the water surface, has a lower internal temperature due to evaporation, allowing for cooking of the easily cooked ingredients. This layered heating method provides more reasonable heating, accelerates the cooking of difficult-to-cook ingredients, reduces cooking time, and provides a better user experience. After cooking, two lifting mechanisms drive the long-handled and short-handled hot pot baskets to the top of the main body shell and can rotate to the sides of the main body shell, which means they are lifted off the water surface in the pot, making it easier for children to pick up the ingredients. Attached Figure Description

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

[0018] Figure 2 This is a schematic diagram of the internal structure of the main body shell of this utility model.

[0019] Figure 3 This utility model Figure 2 Enlarged view of the local structure at point A in the middle.

[0020] In the diagram: 1. Main body shell, 2. Driven gear, 3. Lifting mechanism, 4. Hook, 5. Long-handled hot pot frame, 6. Short-handled hot pot frame, 7. Drive gear, 8. Hanging handle, 9. Moving part, 10. Rotating part, 11. Rotating mechanism, 12. Clearing opening, 13. L-shaped claw hook, 14. Cylindrical surface, 15. Drive motor, 16. Slide rod. Detailed Implementation

[0021] The accompanying drawings are for illustrative purposes only and should not be construed as limiting the scope of this invention. To better illustrate the following embodiments, some components in the drawings may be omitted, enlarged, or reduced, and do not represent the actual dimensions of the product. It is understandable to those skilled in the art that some well-known structures and their descriptions may be omitted in the drawings.

[0022] like Figure 1-3As shown, this solution discloses a food cooking device, including a main shell 1, a lifting mechanism 3, a long-handled hot pot frame 5, and a short-handled hot pot frame 6. Both the long-handled and short-handled hot pot frames 5 and 6 are mounted on the main shell 1 and can move vertically. Two lifting mechanisms 3 are provided inside the main shell 1 to drive the long-handled and short-handled hot pot frames 5 and 6 respectively. Driven by the two lifting mechanisms 3, the bottom end of the short-handled hot pot frame 6 can move to close the top port of the long-handled hot pot frame 5. For example, the bottom end of the short-handled hot pot frame 6 can be inserted into the top port of the long-handled hot pot frame 5 to achieve closure. Alternatively, the bottom end of the short-handled hot pot frame 6 and the top port of the long-handled hot pot frame 5 can be set to the same size, as long as the bottom end of the short-handled hot pot frame 6 can tightly close the top port of the long-handled hot pot frame 5.

[0023] The main body shell 1 contains two parallel sliding rods 16, each with a movable handle 8. A long-handled hot pot frame 5 and a short-handled hot pot frame 6 are detachably connected to the two handles 8. The handle 8 has a rectangular cross-section. Both the long-handled and short-handled hot pot frames 5 and 6 have at least two hooks 4, which are inserted into the handle 8. The handle 8 also has a U-shaped opening, with the hooks 4 inserted into the bottom of the U-shaped opening.

[0024] The hooks 4 on the long-handled hot pot frame 5 are longer, while the hooks 4 on the short-handled hot pot frame 6 are shorter. The hooks 4 make it easy to hang either the short-handled or long-handled hot pot frame 6 on the handle 8. The rectangular cross-section is designed to prevent rotation after hanging. This hooking method makes it easier to remove the short-handled and long-handled hot pot frames 6 and 5 for cleaning, making the operation simpler and faster, and providing a better user experience.

[0025] A movable component 9 is slidably connected to the slide rod 16. A rotating component 10, which can rotate around the axis of the slide rod 16, is connected to the movable component 9. The handle 8 is detachably connected to the rotating component 10. A rotating mechanism 11 for driving the rotating component 10 to rotate is provided inside the main body shell 1. Relief openings 12 are provided on both sides of the main body shell 1 to accommodate part of the handle 8. The handle 8 is detachable, making it easier to clean, carry, and use. A relief opening 12 is provided on the top of the main body shell 1 to accommodate part of the handle 8. The relief openings 12 allow the handle 8 to rotate at a larger angle, making it easier to pick up food and providing better protection against steam burns.

[0026] The bottom of the main body shell 1 is detachably connected to an L-shaped claw hook 13. At least two L-shaped claw hooks 13 are arranged side-by-side at the bottom of the main body shell 1, forming a U-shaped structure with the bottom side of the main body shell 1 for attaching to the edge of the pot. The L-shaped claw hooks 13, the long-handled hot pot frame 5, and the short-handled hot pot frame 6 are located on the same side of the main body shell 1. During installation, the food cooking device is inserted onto the edge of the pot through the U-shaped structure formed by the L-shaped claw hooks 13 and the bottom side of the main body shell 1. This design is mainly suitable for nine-compartment pots, with the L-shaped claw hooks 13 located inside the pot and the main body shell 1 outside the pot edge, thus securing it to the pot edge for installation. It can also be used on other pots, offering good adaptability and versatility. The L-shaped claw hooks 13 are detachably connected to the main body shell 1, primarily for easy disassembly and cleaning after use.

[0027] The lifting mechanism 3 in this solution, as shown in the figure, can be a lead screw and a motor commonly used in the prior art. The lead screw is threadedly connected to the threaded hole on the moving part 9. The lifting mechanism 3 can also use an electric push rod, etc. The rotating mechanism 11 includes a drive motor 15 and a drive gear 7. The drive motor 15 is fixed on the moving part 9, and the drive gear 7 is mounted on the output shaft of the drive motor 15. The rotating part 10 has a cylindrical surface 14, and the cylindrical surface 14 has a driven tooth 2. The drive gear 7 meshes with the driven tooth 2. The rotating part 10 is rotatably connected to the moving part 9. The drive motor 15 can be a servo motor, which makes the rotation smoother.

[0028] The detachable methods involved in this solution can be detachable bolt and nut threads, quick-release locking pins, etc., which are technologies known to those skilled in the art and will not be described in detail here.

[0029] Before cooking, the rotating mechanism 11 rotates the long-handled hot pot frame 5 and the short-handled hot pot frame 6 to the sides of the main body shell 1, facilitating the loading of ingredients. Ingredients that take longer to cook are placed in the long-handled hot pot frame 5, and easily cooked ingredients in the short-handled hot pot frame 6. First, two lifting mechanisms 3 drive the long-handled hot pot frame 5 and the short-handled hot pot frame 6 to rotate to the same vertical direction. Then, the lifting mechanism 3 drives the bottom end of the short-handled hot pot frame 6 to connect with the top end of the long-handled hot pot frame 5, sealing the long-handled hot pot frame 5. Finally, the two lifting mechanisms 3 drive the long-handled hot pot frame 5 and the short-handled hot pot frame 6 to descend synchronously into the pot, sealing the long-handled hot pot frame. The food scooping basket 5 is located below the water surface in the pot, while the open end of the short-handled food scooping basket 6 is above the water surface. Food inside the long-handled and short-handled food scooping baskets 5 and 6 will not enter the pot, nor will the seasonings in the pot enter them. This effectively improves the eating experience. Furthermore, the long-handled food scooping basket 5, being below the water surface, has a higher surrounding temperature, allowing for high-temperature heating of ingredients that are difficult to cook. The short-handled food scooping basket 6, with its end above the water surface, has a lower temperature due to evaporation, allowing for heating of ingredients that cook quickly. This layered heating method provides more efficient heat distribution, speeds up the cooking of ingredients that are difficult to cook, reduces cooking time, and enhances the user experience.

[0030] Obviously, the above embodiments of this utility model are merely examples for clearly illustrating the technical solution of this utility model, and are not intended to limit the specific implementation of this utility model. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the claims of this utility model should be included within the protection scope of the claims of this utility model.

Claims

1. A food cooking apparatus, characterized in that: It includes the main body shell (1), the lifting mechanism (3), the long-handled hot pot frame (5) and the short-handled hot pot frame (6); Both the long-handled hot pot frame (5) and the short-handled hot pot frame (6) are mounted on the main body shell (1) and can move up and down. There are two lifting mechanisms (3) inside the main body shell (1) for driving the long-handled hot pot frame (5) and the short-handled hot pot frame (6) to move respectively. The bottom end of the short-handled hot pot frame (6) can be moved to close the top port of the long-handled hot pot frame (5) by the two lifting mechanisms (3).

2. The food cooking apparatus according to claim 1, characterized in that: The main body shell (1) is provided with two parallel slide rods (16), and each slide rod (16) is movably mounted with a hanging handle (8). The long-handled hot pot frame (5) and the short-handled hot pot frame (6) are detachably connected to the two hanging handles (8).

3. The food cooking apparatus according to claim 2, characterized in that: The handle (8) has a rectangular cross-section. Both the long-handled hot pot frame (5) and the short-handled hot pot frame (6) are provided with at least two hooks (4), which are inserted into the handle (8).

4. The food cooking apparatus according to claim 3, characterized in that: The handle (8) is provided with a U-shaped opening, and the hook (4) is inserted into the bottom of the U-shaped opening of the handle (8).

5. A food cooking apparatus according to claim 2, characterized in that: A movable component (9) is slidably connected to the slide rod (16), and a rotating component (10) that can rotate around the axis of the slide rod (16) is connected to the movable component (9). The handle (8) is detachably connected to the rotating component (10). A rotating mechanism (11) for driving the rotating component (10) to rotate is provided inside the main body shell (1).

6. The food cooking apparatus according to claim 5, characterized in that: The main body shell (1) has clearance openings (12) on both sides to accommodate part of the hooks (4).

7. The food cooking apparatus according to claim 1, characterized in that: The bottom of the main body shell (1) is detachably connected with an L-shaped claw hook (13). At least two L-shaped claw hooks (13) are arranged side by side at the bottom of the main body shell (1). The L-shaped claw hooks (13) and the bottom side of the main body shell (1) form a U-shaped structure.

8. A food cooking apparatus according to claim 7, characterized in that: The L-shaped claw hook (13), the long-handled hot pot frame (5), and the short-handled hot pot frame (6) are located on the same side of the main body shell (1).

9. A food cooking apparatus according to any one of claims 1-8, characterized in that: The bottom end of the short-handled hot pot frame (6) is inserted into the top end of the long-handled hot pot frame (5).

Images