Commercial induction cooker

Abstract

The utility model relates to the field of induction cookers, in particular to a commercial induction cooker, which comprises an induction cooker main body, a heating surface arranged on the top of the induction cooker main body, a touch surface arranged on the front side of the induction cooker main body, a placing frame arranged on the outer side of the induction cooker main body, and a blocking frame connected to the placing frame in a sliding manner, the blocking frame is used for blocking splashing dishes in the cooking process, fixing columns are arranged at the bottom of the blocking frame, and three check blocks corresponding to the fixing columns in position are arranged at the bottom of the containing frame. The blocking frame slides to adjust the height to adapt to cookware, splashing food materials are effectively intercepted, an operation area is kept clean, the integrated ventilation cavity guides oil fume to enter the bottom collecting frame, oil and fat are efficiently separated and stored through the internal structure, oil fume diffusion is integrally reduced, the cleaning difficulty is lowered, and the kitchen environment and the equipment maintenance cost are optimized.

Description

Technical Field

[0001] This utility model relates to the field of induction cookers, and in particular to a commercial induction cooker. Background Technology

[0002] Traditional commercial induction cookers focus on electromagnetic heating efficiency, but in actual operation, the following problems arise during cooking: 1. During stir-frying, food splatters, polluting the cooktop environment and increasing the cleaning burden. Although there are external baffles, their fixed height makes them difficult to adapt to different cookware, and disassembly is cumbersome. 2. Existing oil-blocking devices have limited functions, usually only providing physical barriers, and cannot handle the dripping caused by oil mist condensation. They also lack convenient waste oil collection designs, making secondary pollution easy during cleaning. 3. Splattered material mixes with oil fumes and adheres to the gaps in the cooktop and the floor, accumulating into stubborn grease over time, deteriorating the working environment and affecting the lifespan of the equipment.

[0003] Therefore, a commercial induction cooker is now being developed to address the above problems. Utility Model Content

[0004] In order to overcome the shortcomings of existing devices, this utility model provides a commercial induction cooker.

[0005] The technical solution of this utility model is:

[0006] A commercial induction cooker includes an induction cooker body, a heating surface on the top of the induction cooker body, a touch surface on the front side of the induction cooker body, a placement frame on the outer side of the induction cooker body, a blocking frame slidably connected to the placement frame, the blocking frame being used to block food splashing during cooking, a fixing post at the bottom of the blocking frame, and three blocks at the bottom of the placement frame corresponding to the positions of the fixing post.

[0007] Furthermore, it is particularly preferred that the placement frame has assist grooves on both the left and right sides.

[0008] Furthermore, it is particularly preferred that a ventilation cavity is provided on the rear side of the blocking frame, and a collection frame is installed at the bottom of the ventilation cavity for collecting oil fumes.

[0009] Furthermore, it is particularly preferred that the fixing post is provided with a positioning groove, and the stop block engages with the corresponding positioning groove.

[0010] Furthermore, it is particularly preferred that an oil outlet is provided on the right side of the collection frame.

[0011] By adopting the above technical solution, the beneficial effects of this utility model are as follows:

[0012] This invention features a sliding baffle frame that adjusts its height to fit various cookware, effectively preventing splashed food from escaping and keeping the work area clean. The integrated ventilation chamber guides oil fumes into the bottom collection frame, and the internal structure efficiently separates and stores grease. Overall, this design reduces the spread of oil fumes, lowers cleaning difficulty, optimizes the kitchen environment, and lowers equipment maintenance costs. Attached Figure Description

[0013] Figure 1 This is a three-dimensional structural diagram of the present invention.

[0014] Figure 2 This is a three-dimensional structural diagram of the first part of this utility model.

[0015] Figure 3 This is a partial cross-sectional three-dimensional structural diagram of the present invention.

[0016] Figure 4 This is a three-dimensional structural diagram of the second part of this utility model.

[0017] In the attached diagram: 1: Induction cooker body, 2: Heating surface, 3: Touch surface, 4: Placement frame, 5: Blocking frame, 6: Ventilation cavity, 7: Collection frame, 8: Fixing column, 9: Stop block. Detailed Implementation

[0018] 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 of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0019] A commercial induction cooker, such as Figures 1-4 As shown, the device includes an induction cooker body 1, a heating surface 2 on the top of the induction cooker body 1, a touch surface 3 on the front of the induction cooker body 1, a placement frame 4 on the outside of the induction cooker body 1, assist grooves on the left and right sides of the placement frame 4, a blocking frame 5 slidably connected to the placement frame 4, the blocking frame 5 is used to block food splashing during cooking, a ventilation cavity 6 is provided on the rear side of the blocking frame 5, a collection frame 7 is installed at the bottom of the ventilation cavity 6, the collection frame 7 is used to collect oil fumes, an oil outlet is provided on the right side of the collection frame 7, a fixing post 8 is provided at the bottom of the blocking frame 5, and three blocks 9 corresponding to the positions of the fixing post 8 are provided at the bottom of the placement frame 4, the fixing post 8 is provided with a positioning groove, and the blocks 9 are engaged with the corresponding positioning grooves.

[0020] It should be noted that this commercial induction cooker works on the principle of electromagnetic induction heating. The excitation coil inside the main body 1 generates a high-frequency alternating magnetic field after being energized. When an iron-containing cookware is placed on its top heating surface 2, eddy currents are generated at the bottom of the cookware, causing it to heat up and thus achieving efficient cooking. To address potential issues of food splattering and oil fumes during cooking, the equipment is specifically designed. A placement frame 4 is installed on the outside of the main body 1. The placement frame 4 has assist grooves on both sides to facilitate the operator's application of force. A blocking frame 5 is slidably connected to the placement frame 4, and the position of the blocking frame 5 can be adjusted up and down as needed. When stir-frying, the vertical blocking frame 5 surrounds the operating side and part of the side of the cookware, forming a physical barrier that effectively blocks splashed food juices or solid ingredients, keeping the operating area clean.

[0021] Crucially, to handle cooking fumes, a ventilation chamber 6 is specially integrated on the rear side of the blocking frame 5. This ventilation chamber 6 is designed to guide the cooking fumes generated above the cookware. During cooking, the fumes rise naturally or are guided and drawn into this ventilation chamber 6 by the airflow above the cookware. A collection frame 7 is directly installed at the bottom of the ventilation chamber 6, which can effectively capture the oil components in the cooking fumes and store the separated oil. An oil outlet is provided on the right side of the collection frame 7, which allows the operator or cleaning personnel to easily open the oil outlet and periodically discharge the oil (waste oil) accumulated in the collection frame 7 for cleaning or recycling. To ensure that the blocking frame 5 can be stably held in position after being adjusted to the required height and will not accidentally slide during operation, a fixing post 8 extends downward from the bottom of the blocking frame 5. At the bottom of the placement frame 4, three blocks 9 are set with positions that precisely correspond to these fixing posts 8. Each block 9 can form a snap-fit ​​with the positioning groove opened on the corresponding fixing post 8.

[0022] When the blocking frame 5 is slid up or down, once the positioning groove on the fixing post 8 aligns with the stop block 9 at the bottom of the placement frame 4, the two can be locked together by a snap-fit ​​mechanism, providing reliable position fixation and ensuring sufficient rigidity and stability during the cooking process or when blocking splashes. This ensures the effective operation of the entire blocking and fume collection system in a dynamic cooking environment, preventing food splashes from polluting the environment and actively collecting grease from the fumes, significantly improving the hygiene conditions and ease of operation in commercial kitchens.

[0023] Those skilled in the art should understand that the above embodiments do not limit the present invention in any way, and all technical solutions obtained by equivalent substitution or equivalent transformation fall within the protection scope of the present invention.

Claims

1. A commercial induction cooker, characterized in that, The induction cooker includes an induction cooker body (1), a heating surface (2) on the top of the induction cooker body (1), a touch surface (3) on the front side of the induction cooker body (1), a placement frame (4) on the outside of the induction cooker body (1), a blocking frame (5) slidably connected to the placement frame (4), the blocking frame (5) is used to block the food splashing during the cooking process, a fixing post (8) is provided at the bottom of the blocking frame (5), and three blocks (9) corresponding to the positions of the fixing post (8) are provided at the bottom of the placement frame (4).

2. A commercial induction cooker according to claim 1, characterized in that, The placement frame (4) has assist grooves on its left and right sides.

3. A commercial induction cooker according to claim 1, characterized in that, A ventilation cavity (6) is provided on the rear side of the blocking frame (5), and a collection frame (7) is installed at the bottom of the ventilation cavity (6). The collection frame (7) is used to collect oil fumes.

4. A commercial induction cooker according to claim 1, characterized in that, The fixed column (8) is provided with a positioning groove, and the stop block (9) is engaged with the corresponding positioning groove.

5. A commercial induction cooker according to claim 3, characterized in that, An oil outlet is provided on the right side of the collection box (7).

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