Pot

Abstract

The utility model relates to the technical field of cooking devices, in particular to a pot. The utility model provides a pot which comprises a pot body and a protruding part. The protruding part is arranged on the outer wall of the pot body. The width of each protruding part is A, the distance between every two adjacent protruding parts is D, and A and D meet the condition that A / D is larger than or equal to 0.5 and smaller than or equal to 0.6. By means of the design of the protruding parts, the strength of the pot body is improved, the possibility of deformation of the pot body in the using process is reduced, the contact area between the pot and a user can be increased when the pot is taken, the anti-skidding effect is enhanced, and the possibility of slipping out of the hand is reduced.

Description

Technical Field

[0001] This utility model relates to the field of cooking device technology, and in particular to a cookware. Background Technology

[0002] In daily life, people are increasingly demanding lightweight pots and pans to make cooking more convenient. Existing lightweight pots and pans primarily reduce their weight by thinning the walls. However, this thinning also reduces the strength of the pot walls, making them more susceptible to dents and deformation from impacts during use, thus affecting their daily usability. Utility Model Content

[0003] This application provides a cookware whose purpose is to increase the strength of the cookware body.

[0004] This application provides a cookware, the cookware comprising: a pot body; at least two protrusions disposed on the outer wall of the cookware; wherein the width of the protrusion is A, the distance between adjacent protrusions is D, and 0.5≤A / D≤0.6.

[0005] In this design, the protrusions on the outer wall of the pot body serve as reinforcing ribs, increasing the strength of the pot body and also increasing the surface roughness of the pot body, thus providing an anti-slip effect.

[0006] In this design, when the ratio of A / D is less than 0.5, the excessive spacing between the protrusions leads to dispersed support and increased pressure on individual protrusions. If the side wall of the pot is impacted, the protrusions are prone to deformation due to excessive local stress. Furthermore, the excessive spacing can also cause discontinuous heat distribution in the pot, forming local high-temperature zones that can cause food to burn during cooking.

[0007] In one possible implementation, the width of the protrusion is 0.5mm ≤ A ≤ 1.5mm.

[0008] In this design, when the width A of the protrusion is too small, for example, less than 0.5mm, the narrow width results in weak compressive strength and minimal improvement in the overall strength of the pot. When the width of the protrusion is too large, for example, greater than 1.5mm, more material is required, increasing the weight of the pot, making operation inconvenient, and raising production costs. However, in this application example, when A ≤ 1.5mm, not only is sufficient structural strength of the pot guaranteed, but the amount of material used in manufacturing can also be reduced, ensuring lightweight design and lower costs.

[0009] In one possible implementation, the spacing between adjacent protrusions is 1mm ≤ D ≤ 2.5mm.

[0010] In this solution, when the distance D between the protrusions is too small, for example, less than 1mm, the small distance makes processing difficult, increases the amount of material used, and raises costs. Furthermore, if the protrusions are too dense, the surface roughness is low, resulting in poor anti-slip performance. Too small a distance also leads to the accumulation of limescale and food residue, making cleaning difficult. When the distance D between the protrusions is too large, for example, greater than 2.5mm, the protrusions are too sparse, resulting in fewer support points on the side walls, making them prone to deformation after long-term use or impact. In this application example, 1mm≤D≤2.5mm reduces costs while ensuring the strength of the cookware, and the reasonable distance between the protrusions provides sufficient surface roughness, good anti-slip performance, and easy cleaning after use.

[0011] In one possible implementation, the protrusion height of the protrusion is 0.3mm ≤ D1 ≤ 1mm.

[0012] In this design, when the height of the raised portion is too small, for example, less than 0.3mm, the low-profile raised portion cannot provide sufficient sidewall support, and the pot body is prone to deformation during long-term use or impact. When the height of the raised portion is too large, for example, greater than 1mm, a deep gap is formed between the excessively high raised portions, and the gap is too deep, making it difficult to clean residue once it enters the gap. In this application example, the raised portion height is set reasonably at 0.3mm≤D1≤1mm, which not only ensures the strength of the sidewall but also facilitates cleaning.

[0013] In one possible implementation, each of the protrusions extends along the height direction of the cookware, and each of the protrusions is arranged circumferentially along the cookware.

[0014] In this design, the circumferentially arranged protrusions act as reinforcing ribs, enhancing the structural strength of the pot and increasing its heat-receiving area, allowing heat to diffuse evenly along the pot wall. Furthermore, the vertical gaps between the protrusions allow the pot to engage with the cooktop's grippers when placed on the stovetop, improving stability and enhancing its anti-slip properties.

[0015] In one possible implementation, the extension direction of the protrusion has an angle α with the height direction of the cookware, and 0° < α < 90°.

[0016] When the extension direction of the protrusion has an angle α with the height direction of the pot, for example, α=30°, the inclined surface design of the protrusion increases the length of the protrusion, which acts as a reinforcing rib and improves the strength of the pot. In addition, the inclination of the protrusion makes it easier for food residue to slide off with the water flow, avoiding the formation of vertical or horizontal right-angle gaps. It can also make the heat spread spirally along the side wall, so that the food inside the pot is heated evenly and avoids local overheating or low temperature areas.

[0017] In one possible implementation, each of the protrusions extends circumferentially along the cookware.

[0018] In this design, the protrusions extend circumferentially on the surface of the pot body and are annular, which can act as reinforcing ribs to further enhance the strength of the pot body and strengthen its resistance to deformation. Furthermore, the circumferentially extending protrusions can promote the uniform transfer of heat in the horizontal direction, making the pot body heat evenly. The circumferentially extending protrusions can also increase the coefficient of friction on the surface of the pot body, improve friction, and achieve an anti-slip effect.

[0019] In one possible implementation, at least a portion of the protrusions has a spiral structure, with adjacent protrusions connected end to end.

[0020] In this design, the continuity of the spiral structure and the end-to-end connection enhance the overall strength of the protrusion and disperse the stress on the sidewalls. When the cookware is subjected to external force, the force can be transmitted along the protrusion to the entire cookware body. At the same time, the continuous surface of the spiral structure allows for continuous water flow, enhancing the cleaning effect during washing.

[0021] In one possible implementation, the cross-sectional shape of the protrusion is rectangular or triangular.

[0022] In this design, when the protrusion has a rectangular cross-section, the wide top surface of the rectangular cross-section enhances the compressive strength of the sidewall. When the protrusion has a triangular cross-section, the triangular cross-section has good stability, which can significantly improve the compressive strength of the pot body. Furthermore, the sloping design of the triangular protrusion makes it easier for food residues to slide off the sidewall, improving cleaning efficiency.

[0023] In one possible implementation, along the radial direction of the cookware, the distance between the inner wall of the pot body and the side of the protrusion away from the pot body is 2mm≤D2≤5mm.

[0024] In this design, when D2 is too small, for example, less than 2mm, the small distance means the overall thickness of the pot's sidewall is too thin, resulting in poor pot strength. Under heavy loads or impacts, this can easily lead to localized deformation or cracking, affecting service life. When D2 is too large, the excessive distance increases the amount of material used in the pot, increasing the overall weight and production costs. Conversely, for pots of the same size, thicker walls reduce the actual usable capacity, making them inconvenient to use. In this application example, 2mm ≤ D2 ≤ 5mm, a moderate thickness, avoids both insufficient strength due to excessively thin walls and increased costs and inconvenience caused by excessively thick walls.

[0025] It should be understood that the above general description and the following detailed description are merely exemplary and do not limit this application. Attached Figure Description

[0026] Figure 1 A schematic diagram of the structure of the pot body provided in this application in a specific embodiment;

[0027] Figure 2 for Figure 1 A cross-sectional view of the pot body;

[0028] Figure 3 for Figure 2 A magnified view of part A in the middle;

[0029] Figure 4 A structural schematic diagram of another specific embodiment of the pot body provided in this application;

[0030] Figure 5 A structural schematic diagram of another specific embodiment of the pot body provided in this application;

[0031] Figure 6 This is a structural schematic diagram of another specific embodiment of the pot body provided in this application.

[0032] Explanation of reference numerals in the attached figures:

[0033] 1-Pot body;

[0034] 2-Protrusion.

[0035] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application. Detailed Implementation

[0036] To better understand the technical solution of this application, the embodiments of this application will be described in detail below with reference to the accompanying drawings.

[0037] It should be understood that the described embodiments are merely some, not all, of the embodiments in this application. All other embodiments obtained by those skilled in the art based on the embodiments in this application without inventive effort are within the scope of protection of this application.

[0038] The terminology used in the embodiments of this application is for the purpose of describing particular embodiments only and is not intended to be limiting of this application. The singular forms “a,” “the,” and “the” used in the embodiments of this application and the appended claims are also intended to include the plural forms unless the context clearly indicates otherwise.

[0039] It should be understood that the term "and / or" used in this article is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. Additionally, the character " / " in this article generally indicates that the preceding and following related objects have an "or" relationship.

[0040] This application provides a cookware, as shown in the following embodiments. Figure 1 As shown, the type of cookware can be any of the following: soup pot, stew pot, simmering pot, milk pot, etc.

[0041] In one specific embodiment, reference is made to... Figure 1 The cookware shown includes a pot body 1 and protrusions 2. There are at least two protrusions 2, which are disposed on the outer wall of the pot body 1. The width of the protrusion 2 is A, the distance between adjacent protrusions 2 is D, and the ratio of A to D satisfies 0.5 ≤ A / D ≤ 0.6.

[0042] The method provided in this application embodiment increases the local thickness of the pot body 1 by providing a protrusion 2 on the outer wall of the pot body 1. The protrusion 2 also acts as a reinforcing rib, thereby improving the strength of the pot body 1 and reducing the possibility of deformation during use. Furthermore, compared to a smooth pot body 1, the protrusion 2 on the outer wall of the pot body 1 makes it easier for the user to handle. When handling the pot, the protrusion 2 increases the contact area between the pot and the user, thereby improving the stability of handling and reducing the possibility of the pot slipping from the user's hand when cleaning or moving it.

[0043] When the A / D ratio is less than 0.5, the excessive spacing between the protrusions 2 leads to dispersed support, and the pressure on each protrusion 2 increases. If the side wall of the pot body 1 is impacted, the protrusions are prone to deformation due to excessive local stress. In addition, the excessive spacing will also cause the heat distribution of the pot body 1 to be discontinuous, forming local high-temperature zones, which will cause the food to burn during the cooking process.

[0044] In some specific embodiments, such as Figure 3 As shown, the width A of the protrusion 2 satisfies 0.5mm ≤ A ≤ 1.5mm. For example, A can be 0.6mm, 0.7mm, 0.8mm, 0.9mm, 1mm, 1.1mm, 1.2mm, 1.3mm, 1.4mm, etc.

[0045] When the width A of the protrusion 2 is too small, for example, less than 0.5 mm, the narrow width of the protrusion 2 results in weak compressive strength and has little effect on improving the strength of the pot body 1. When the width of the protrusion 2 is too large, for example, greater than 1.5 mm, the protrusion 2 requires more material, leading to an increase in the weight of the pot body 1, inconvenience in operation, and increased production costs. However, in the example of this application, when 0.5 mm ≤ A ≤ 1.5 mm, not only is sufficient structural strength of the cookware guaranteed, but the amount of material used in manufacturing can also be reduced, ensuring lightweight and lower costs.

[0046] In some specific embodiments, such as Figure 3 As shown, the spacing D between the protrusions 2 satisfies 1mm≤D≤2.5mm. For example, D can be 1.1mm, 1.2mm, 1.3mm, 1.4mm, 1.5mm, 1.6mm, 1.7mm, 1.8mm, 1.9mm, 2.0mm, 2.1mm, 2.2mm, 2.3mm, 2.4mm, etc.

[0047] When the distance D between the protrusions 2 is too small, for example, less than 1 mm, the small distance makes processing more difficult, increases the amount of material used, and raises costs. A small distance also leads to the accumulation of limescale and food residue, making cleaning difficult. When the distance D between the protrusions 2 is too large, for example, greater than 2.5 mm, the protrusions 2 are too sparse, resulting in fewer support points on the side wall. This makes the protrusions prone to deformation after long-term use or impact, and reduces the anti-slip effect. In this application example, 1 mm ≤ D ≤ 2.5 mm reduces costs while ensuring the strength of the cookware. Furthermore, the reasonable distance between the protrusions 2 provides sufficient surface roughness, resulting in good anti-slip performance and easy cleaning after use.

[0048] In some specific embodiments, such as Figure 3 As shown, the protrusion 2 protrudes outward along the radial direction of the cookware relative to the outer wall, and the height D1 satisfies the condition 0.3mm≤D1≤1mm. For example, D1 can be 0.4mm, 0.5mm, 0.6mm, 0.7mm, 0.8mm, 0.9mm, etc.

[0049] When the height of the protrusion 2 is too small, for example, less than 0.3 mm, the low protrusion 2 cannot provide sufficient side wall support, and the pot body 1 is prone to deformation during long-term use or impact. When the height of the protrusion 2 is too large, for example, greater than 1 mm, a deep gap is formed between the excessively high protrusions 2, and the gap is too deep, making it difficult to clean residue after it enters the gap. In the example of this application, 0.3 mm ≤ D1 ≤ 1 mm, the height of the protrusion 2 is reasonably set, which not only ensures the strength of the side wall, but also facilitates cleaning.

[0050] In some specific embodiments, such as Figure 4As shown, the protrusions 2 extend along the height direction of the cookware, and each of the protrusions 2 is arranged circumferentially along the cookware. That is, the protrusions 2 can be vertical protrusions and are spaced apart on the outer wall of the cookware.

[0051] The circumferentially arranged protrusions 2 act as reinforcing ribs, enhancing the structural strength of the pot body 1. They also increase the heat-receiving area of ​​the pot and allow heat to diffuse evenly along the pot wall. Furthermore, the gaps between the protrusions 2 are vertical gaps. When the pot body 1 is placed on the stovetop, these vertical gaps can engage with the stovetop's locking mechanisms, reducing the risk of the pot body 1 rotating relative to the stovetop during use. This enhances the anti-slip effect of the pot body 1 and improves its stability during use.

[0052] In some specific embodiments, such as Figure 5 , Figure 6 As shown, the extension direction of the protrusion 2 forms an angle α with the height direction of the pot, and 0° < α < 90°. For example, α can be 10°, 20°, 30°, 40°, 50°, 60°, 70°, 80°, etc.

[0053] When the extension direction of the protrusion 2 has an angle α with the height direction of the pot, for example, α=30°, the inclined surface design of the protrusion 2 increases the length of the protrusion 2, improves the strength of the pot body, and the inclination of the protrusion 2 makes it easier for food residue to slide off with the water flow, avoiding the formation of vertical or horizontal right-angle gaps. It can also make the heat spread spirally along the side wall, so that the food in the pot is heated evenly and avoids local overheating or low temperature areas.

[0054] In some specific embodiments, such as Figure 1 As shown, the protrusion 2 extends circumferentially along the surface of the pot body 1. The protrusion 2 extends circumferentially on the surface of the pot body 1, and can be annular, with multiple annular protrusions 2 spaced at intervals along the height of the pot. The protrusion 2 acts as a reinforcing rib, further enhancing the strength of the pot body 1 and increasing its resistance to deformation. Furthermore, the circumferentially extending protrusions promote the circumferential transmission of force, ensuring even stress distribution on the pot body 1, thereby increasing its strength and reducing the possibility of deformation. The circumferentially extending protrusion 2 also increases the coefficient of friction on the surface of the pot body 1, improving friction and providing an anti-slip effect.

[0055] In some specific embodiments, such as Figure 6 As shown, at least a portion of the protrusion 2 has a spiral structure, and adjacent protrusions 2 are connected end to end. That is, each protrusion 2 can form a continuous spiral protrusion on the outer wall of the pot body 1.

[0056] The continuity of the spiral structure and the end-to-end design enhance the overall strength of the protrusion 2 and disperse the stress on the side wall. When the cookware is subjected to external force, the force can be transmitted along the protrusion 2 to the entire pot body 1. At the same time, the continuous surface of the spiral structure allows water to flow continuously, enhancing the cleaning effect during washing.

[0057] In some specific embodiments, the cross-sectional shape of the protrusion 2 is rectangular or triangular. The cross-sectional shape of the protrusion 2 can be designed according to actual needs.

[0058] If the cross-section of protrusion 2 is rectangular, the wide top surface of the rectangular cross-section enhances the compressive strength of the sidewall. If the cross-section of protrusion 2 is triangular, the triangular cross-section has good stability, which can significantly improve the compressive strength of the pot body 1, and the sloping design of the triangular protrusion 2 makes it easier for food residues on the sidewall to slide off, improving cleaning efficiency.

[0059] In some specific embodiments, the protrusion 2 is integrally formed with the pot body 1.

[0060] By integrally molding the protrusion 2 with the pot body 1, the integrity of the cookware can be improved, the processing difficulty and time cost can be reduced, and the production efficiency can be increased.

[0061] In some specific embodiments, such as Figure 3 As shown, along the radial direction of the cookware, the distance D2 between the inner wall of the pot body 1 and the side of the protrusion 2 away from the pot body 1 satisfies 2mm≤D2≤5mm. For example, D2 can be 2.5mm, 3mm, 3.5mm, 4mm, or 4.5mm.

[0062] When D2 is too small, for example, less than 2mm, the small distance means that the overall thickness of the side wall of the pot body 1 is too thin, resulting in poor strength of the pot body 1. When subjected to excessive weight or impact, it is prone to local deformation or cracking, affecting its service life. When D2 is too large, the large distance leads to an increase in the amount of material used in the pot body 1, increasing the overall weight and production costs. For pots of the same size, thicker walls reduce the actual usable capacity inside the pot, making it inconvenient to use. In this application example, 2mm≤D2≤5mm, the thickness is moderate, which avoids both the insufficient strength caused by excessively thin walls and the increased costs and inconvenience caused by excessively thick walls.

[0063] The above descriptions are merely specific implementations of the embodiments of this application, but the protection scope of the embodiments of this application is not limited thereto. Any changes or substitutions within the technical scope disclosed in the embodiments of this application should be covered within the protection scope of the embodiments of this application. Therefore, the protection scope of the embodiments of this application should be determined by the protection scope of the claims.

Claims

1. A pan, characterized in that The cookware includes: Pot body (1); At least two protrusions (2) are provided on the outer wall of the pot; The width of the protrusion (2) is A, the distance between adjacent protrusions (2) is D, and 0.5≤A / D≤0.

6.

2. The pan of claim 1, wherein The width of the protrusion (2) is 0.5mm≤A≤1.5mm.

3. The cookware according to claim 1, characterized in that, The distance between adjacent protrusions (2) is 1mm≤D≤2.5mm.

4. The pan of claim 1, wherein The protrusion height of the protrusion (2) is 0.3mm≤D1≤1mm.

5. The pan of any one of claims 1 to 4, wherein, Each of the protrusions (2) extends along the height direction of the pot, and each of the protrusions (2) is arranged along the circumference of the pot.

6. The pan of any one of claims 1 to 4, wherein, The extension direction of the protrusion (2) has an angle α with the height direction of the pot, and 0° < α < 90°.

7. The pan as defined in claim 5 wherein, Each of the protrusions (2) extends circumferentially along the cookware.

8. The pan of claim 6, wherein At least a portion of the protrusion (2) is a spiral structure, and adjacent protrusions (2) are connected end to end.

9. The pan of any one of claims 1 to 4, wherein, The cross-sectional shape of the protrusion (2) is rectangular or triangular.

10. The pan of any one of claims 1 to 4, wherein, Along the radial direction of the cookware, the distance between the inner wall of the pot body (1) and the side of the protrusion (2) away from the pot body (1) is 2mm≤D2≤5mm.

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