Pot with seasoning release structure

Abstract

This utility model discloses a cookware with a slow-release seasoning structure, including a cookware body and a lid fitted onto the cookware body. The lid has a handle, and the handle contains a receiving cavity and an exhaust channel. The bottom of the receiving cavity is fitted with a rotating plate that is reset by a torsion spring. The bottom of the receiving cavity and the rotating plate have arc-shaped holes that overlap upon rotation. A rotating rod is located at the center of the rotating plate, and an arc-shaped valve core is mounted on the rotating rod. The handle contains an arc-shaped insertion hole, the inner end of which communicates with the exhaust channel, and the valve core is located within the insertion hole. In its natural state, the valve core extends into the insertion hole under the action of the torsion spring, sealing the exhaust channel. A detachable top cover is provided on the top of the receiving cavity. This application utilizes a rotatable valve core, which is opened by steam generated during boiling. When opened, the rotating plate rotates accordingly, causing the rotating plate and the arc-shaped hole at the bottom of the receiving cavity to overlap, allowing the seasoning to automatically fall and be added to the cookware body, achieving automatic addition.

Description

Technical Field

[0001] This utility model relates to the field of cookware, and in particular to cookware with a seasoning slow-release structure. Background Technology

[0002] The purpose of pots and pans is to heat food through different cooking methods such as stir-frying, steaming, and boiling, with boiling being an important one.

[0003] When boiling food, it often takes a certain amount of time to bring it from room temperature to a boil. During the boiling process, some powdered seasonings need to be added when it boils, such as pepper powder or black pepper powder, which are usually added before serving. Since electric or gas heating now has a timer function, people often leave the stove when boiling food. Adding seasonings requires checking the stove from time to time to see if it is boiling, which is inconvenient. Therefore, there is an urgent need to design a pot that can automatically release seasonings when boiling. Utility Model Content

[0004] In view of the shortcomings of existing technologies where seasonings need to be added manually and are inconvenient, this utility model provides a cookware with a seasoning slow-release structure.

[0005] The technical solution adopted by this utility model to solve the above-mentioned technical problems is as follows:

[0006] A cookware with a slow-release seasoning structure includes a cookware body and a lid that fits onto the cookware body. The lid has a handle, and the handle has a receiving cavity and an exhaust channel inside. The bottom of the receiving cavity is fitted with a rotating plate that is reset by a torsion spring. The bottom of the receiving cavity and the rotating plate have arc-shaped holes that coincide when rotated. The rotating plate has a rotating rod at its center, and the rotating rod has an arc-shaped valve core. The handle has an arc-shaped insertion hole inside, and the inner end of the insertion hole is connected to the exhaust channel. The valve core is located in the insertion hole. In its natural state, the valve core extends into the insertion hole under the action of the torsion spring to seal the exhaust channel. The top of the receiving cavity is detachably covered.

[0007] Preferably, the top cover is threaded to the top side wall of the receiving cavity.

[0008] Preferably, the exhaust passage includes a vertical section, an arc-shaped horizontal section and an inclined section arranged in sequence. The arc-shaped horizontal section is connected to the insertion hole and has a step for abutting. The valve core rotates and abuts against the step to form a seal. The inclined section is inclined outward so that steam is ejected outward.

[0009] Preferably, the valve core is fitted with a small clearance to the insertion hole.

[0010] Preferably, the arc-shaped holes include at least one set, which are in a misaligned state under natural conditions.

[0011] Preferably, the bottom of the receiving cavity is provided with a groove, the bottom of the rotating plate is provided with a boss, the torsion spring is sleeved on the boss and the boss extends into the groove, and the two ends of the torsion spring are respectively inserted into and fixed to the rotating plate and the bottom of the groove.

[0012] Preferably, the rotating plate has an annular boss around its edge, the inner side of which is used to store seasonings, and the rotating plate has a guide slope to guide the seasonings into the arc-shaped hole.

[0013] Preferably, the cookware body is one of a soup pot body, a milk pot body, or a frying pan body.

[0014] Compared with the prior art, the advantages of this utility model are as follows: This application sets up a rotatable valve core and uses the steam generated by boiling to open the valve core. When it is opened, the rotating plate rotates accordingly, so that the rotating plate overlaps with the arc-shaped hole at the bottom of the receiving cavity, and the seasonings fall automatically and are added to the pot body to achieve automatic addition. Attached Figure Description

[0015] The present invention will be further described in detail below with reference to the accompanying drawings and preferred embodiments. However, those skilled in the art will understand that these drawings are drawn only for the purpose of explaining the preferred embodiments and therefore should not be construed as limiting the scope of the present invention. Furthermore, unless specifically indicated, the drawings are only schematic representations of the composition or structure of the described objects and may contain exaggerated depictions, and the drawings are not necessarily drawn to scale.

[0016] Figure 1 This is a perspective view of the present application;

[0017] Figure 2 This is an exploded view of the cover.

[0018] Figure 3 A three-dimensional view of the cover;

[0019] Figure 4 This is a sectional view of the cover.

[0020] Figure 5 for Figure 4 Enlarged view of point A in the middle;

[0021] In the diagram: 10. Cookware body; 20. Lid; 30. Handle; 301. Receiving cavity; 302. Groove; 303, 401. Arc-shaped hole; 304. Insertion hole; 3001. Vertical section; 3002. Inclined section; 40. Rotating plate; 402. Rotating rod; 403. Annular boss; 404. Valve core; 50. Torsion spring. Detailed Implementation

[0022] The preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings. Those skilled in the art will appreciate that these descriptions are merely descriptive and exemplary and should not be construed as limiting the scope of protection of the present invention.

[0023] It should be noted that similar labels in the following figures indicate similar items; therefore, once an item is defined in one figure, it may not be further defined and explained in subsequent figures. Example

[0024] This embodiment mainly describes the title of the cookware with a slow-release seasoning structure, as follows:

[0025] See attached document Figures 1-5 A cookware with a slow-release seasoning structure includes a cookware body 10 and a lid 20 that fits onto the cookware body 10. The lid 20 is provided with a handle 30. The handle 30 has a receiving cavity 301 and an exhaust channel inside. The bottom of the receiving cavity 301 is attached to and rotated with a rotating plate 40 that is reset by a torsion spring 50. The bottom of the receiving cavity 301 and the rotating plate 40 are provided with arc-shaped holes 303 and 401 that coincide through rotation. The rotating plate 40 has a rotating rod 402 at its center. The rotating rod 402 is provided with an arc-shaped valve core 404. The handle 30 has an arc-shaped insertion hole 304 inside. The inner end of the insertion hole 304 is connected to the exhaust channel, and the valve core 404 is located in the insertion hole 304. In its natural state, the valve core 404 extends into the insertion hole 304 under the action of the torsion spring 50 to close the exhaust channel. The top of the receiving cavity 301 is provided with a detachable top cover. This solution features a rotatable valve core 404, which is opened by the steam generated during boiling. When opened, the rotating plate 40 rotates accordingly, causing the rotating plate 40 to overlap with the arc-shaped holes 303 and 401 at the bottom of the receiving cavity 301. The seasonings then fall automatically and are added to the pot body 10, achieving automatic addition.

[0026] Preferably, the top cover is threaded to the top side wall of the receiving cavity 301. The top cover is removable, allowing for cleaning and the addition of desired seasonings.

[0027] Preferably, the exhaust passage includes a vertical section 3001, an arc-shaped horizontal section, and an inclined section 3002 arranged sequentially. The arc-shaped horizontal section mates with the insertion hole 304 and has a step for abutting. The valve core 404 rotates and abuts against the step to form a seal. The inclined section 3002 is inclined outward to allow steam to be ejected outward. The horizontal section is used to cooperate with the valve core 404 to block the exhaust passage, while the inclined section 3002 allows steam to be ejected outward, thus avoiding affecting the lifting function of the handle 30.

[0028] Preferably, the valve core 404 and the insertion hole 304 are fitted with a small clearance. The clearance fit ensures that steam does not flow backward after entering through the arc-shaped holes 303 and 401, thus avoiding any impact on the valve core 404.

[0029] Preferably, the arc-shaped holes 303 and 401 include at least one set, which are in a misaligned state under natural conditions. Generally, two sets are provided to prevent steam from rising from the arc-shaped holes 303 and 401 in the initial stage.

[0030] Preferably, the bottom of the receiving cavity 301 is provided with a groove 302, the bottom of the rotating plate 40 is provided with a boss, the torsion spring 50 is sleeved on the boss and the boss extends into the groove 302, and the two ends of the torsion spring 50 are respectively inserted into and fixed at the bottom of the rotating plate 40 and the groove 302.

[0031] Preferably, the rotating plate 40 has an annular boss 403 around its edge. The inner side of the annular boss 403 is used to store seasonings, and the rotating plate 40 has a guide slope to guide the seasonings into the arc-shaped holes 303 and 401. The seasonings are inside the annular boss 403 and fall from the overlapping position when the arc-shaped holes 303 and 401 overlap.

[0032] Preferably, the cookware body 10 is one of a soup pot body, a milk pot body, or a frying pan body. The lid 20 needs to have a certain weight to fit tightly against the cookware body 10, ensuring that most of the steam is discharged through the venting channel.

[0033] The title of the cookware with a slow-release seasoning structure provided by this utility model has been described in detail above. Specific examples have been used to illustrate the principle and implementation of this utility model. The description of the above embodiments is only for the purpose of helping to understand this utility model and its core ideas. It should be noted that for those skilled in the art, several improvements and modifications can be made to this utility model without departing from the principle of this utility model, and these improvements and modifications also fall within the protection scope of the claims of this utility model.

Claims

1. A cookware with a slow-release seasoning structure, comprising a cookware body and a lid fitted onto the cookware body, characterized in that, The cover is equipped with a handle, and the handle has a receiving cavity and an exhaust channel inside. The bottom of the receiving cavity is fitted with a rotating plate that is reset by a torsion spring. The bottom of the receiving cavity and the rotating plate have arc-shaped holes that coincide when rotated. The rotating plate has a rotating rod at its center, and an arc-shaped valve core is mounted on the rotating rod. The handle has an arc-shaped insertion hole inside, and the inner end of the insertion hole is connected to the exhaust channel. The valve core is located in the insertion hole. In its natural state, the valve core extends into the insertion hole under the action of the torsion spring to seal the exhaust channel. The top of the receiving cavity is detachably equipped with a top cover.

2. The cookware with a slow-release seasoning structure according to claim 1, characterized in that, The top cover is threaded to the top side wall of the receiving cavity.

3. The cookware with a slow-release seasoning structure according to claim 1, characterized in that, The exhaust passage includes a vertical section, an arc-shaped horizontal section and an inclined section arranged in sequence. The arc-shaped horizontal section is connected to the insertion hole and has a step for abutting. The valve core rotates and abuts against the step to form a seal. The inclined section is inclined outward so that steam is ejected outward.

4. The cookware with a slow-release seasoning structure according to claim 1, characterized in that, The valve core and the insertion hole are fitted with a small clearance.

5. The cookware with a slow-release seasoning structure according to claim 1, characterized in that, The arc-shaped holes include at least one set, and in their natural state, the set of arc-shaped holes is in a misaligned state.

6. The cookware with a slow-release seasoning structure according to claim 1, characterized in that, The bottom of the receiving cavity is provided with a groove, and the bottom of the rotating plate is provided with a boss. The torsion spring is sleeved on the boss and the boss extends into the groove. The two ends of the torsion spring are respectively inserted into and fixed to the rotating plate and the bottom of the groove.

7. The cookware with a slow-release seasoning structure according to claim 1, characterized in that, The rotating plate has a ring-shaped boss around its edge, the inner side of which is used to store seasonings, and the rotating plate has a guide slope to guide the seasonings into the arc-shaped hole.

8. The cookware with a slow-release seasoning structure according to claim 1, characterized in that, The cookware body can be one of the following: a soup pot, a milk pot, or a wok.

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