Energy-saving pot

Abstract

The utility model provides an energy -conserving pot, including the pot body and the energy -gathering area of configuration in the bottom of pot body, the energy -gathering area is equipped with: the energy -gathering groove of being suitable for gathering flame, its configuration is the recess formed by the bottom surface of pot body recessing upwards, and the multiple heat conduction protrusions of guiding heat conduction from the bottom wall of pot body to its side wall, its configuration is in the junction of the bottom wall and side wall of pot body, wherein, the heat conduction protrusion configuration is by the outer surface of pot body protrudes to the outside, and multiple heat conduction protrusions are along the circumferential direction of pot body and are uniformly distributed, through the energy -gathering groove and heat conduction protrusion of setting up in the bottom of pot, can gather and gather flame effectively, reduce the dissipation of heat to all around, increase the contact area of pot body and flame, and can initiative the heat absorbed by the bottom of pot is directed to the side wall rapidly, promote the formation of more uniform temperature field in the inside of pot body, effectively avoid the problem of local heating deficiency, reduce the cooking time.

Description

Technical Field

[0001] This utility model relates to the field of cookware technology, specifically to an energy-saving cookware. Background Technology

[0002] In daily life and the catering industry, cookware is an indispensable tool in the cooking process, and its performance directly affects cooking efficiency, energy utilization, and cooking results. With the increasing prominence of energy issues and people's growing awareness of energy conservation and environmental protection, developing highly efficient and energy-saving cookware has become an important research direction in the cookware manufacturing field.

[0003] Traditional cookware typically has a simple structural design, generally consisting of a single pot body with a flat or simple curved bottom. When cooking with traditional cookware, the flame comes into direct contact with the bottom of the pot, and most of the heat is transferred to the pot body through heat conduction, thus heating the food inside. However, this traditional design has several significant drawbacks, resulting in low energy efficiency and substantial energy waste.

[0004] On the one hand, the contact area between the bottom of traditional cookware and the flame is limited, meaning the heat generated during combustion cannot be fully absorbed by the pot. Some heat is lost to the surrounding environment, especially around the perimeter of the area where the bottom of the pot contacts the flame. For example, when cooking with a traditional flat-bottomed pan on a gas stove, the flame spreads outwards, and the bottom of the pot cannot effectively capture this diffused heat, resulting in a significant waste of heat and reduced energy efficiency.

[0005] On the other hand, heat transfer within the pot is neither even nor efficient. After the flame heats the bottom of the pot, the heat needs to gradually rise from the bottom to the food inside, a relatively slow and uneven process. Food near the bottom is prone to overheating or even burning, while food further away may be undercooked, resulting in poor cooking outcomes. Furthermore, due to the low heat transfer efficiency, achieving the ideal cooking temperature and results often requires extended heating times, further increasing energy consumption.

[0006] Furthermore, during cooking, the uneven temperature distribution on the surface of traditional cookware not only affects the cooking quality but also poses certain safety hazards. For example, the temperature at the edges of the pot may be lower, while the center may be too hot, which can easily cause burns or other accidents if the user accidentally touches the pot.

[0007] To address the aforementioned problems with traditional cookware, the industry has attempted some improvements. For example, Chinese utility model patent CN201551140U discloses an energy-saving cooking appliance, including a cookware wall and a cookware bottom integrated with the cookware wall for heating. The outer side of the cookware bottom has a wavy heat-retaining surface composed of heat-retaining protrusions, which are integral with the cookware bottom. The heat-retaining protrusions also have a wavy bottom surface composed of raised textures, which are integral with the heat-retaining protrusions themselves. The addition of raised textures to the bottom of the cookware increases the contact area with the flame, improving heat absorption efficiency. However, these improvements have limited effectiveness and still cannot effectively solve the problems of heat loss and uneven heat transfer.

[0008] Therefore, developing an energy-saving cookware with high heat retention and conduction properties that can effectively improve energy utilization has become an urgent technical problem to be solved in the cookware manufacturing industry. Utility Model Content

[0009] The present invention aims to provide an energy-saving pot to solve the problems of low energy utilization and uneven heat transfer in traditional cookware, so as to achieve efficient heat collection and conduction, improve energy utilization efficiency, and ensure cooking effect and safety of use.

[0010] To achieve the above objectives, the technical solution adopted by this utility model is as follows: An energy-saving pot includes a pot body and an energy-concentrating region disposed at the bottom of the pot body, wherein the energy-concentrating region is configured with: A concentrating trough suitable for focusing the flame is configured as a recess formed by an upward indentation of the bottom surface of the pot body; and Multiple heat-conducting protrusions that guide heat from the bottom wall of the pot body to its side wall are disposed at the junction of the bottom wall and the side wall of the pot body; The heat-conducting protrusions are configured to protrude outward from the outer surface of the pot body, and multiple heat-conducting protrusions are evenly distributed along the circumference of the pot body.

[0011] Furthermore, the energy-concentrating groove is configured as an annular groove with a depth of 1mm to 2mm, which can effectively limit the spread of the flame, concentrate the flame in a specific area at the bottom of the pot, reduce the loss of heat to the surrounding environment, and improve the initial heat absorption efficiency.

[0012] Furthermore, the bottom surface of the pot body is provided with an annular plane located outside the energy-concentrating groove. The annular plane is configured to support the pot body, providing stable support for the pot body and ensuring that the pot body is placed stably during cooking, avoiding the impact of shaking on the cooking effect.

[0013] Furthermore, the lower end of the heat-conducting protrusion is smoothly connected to the annular plane to increase the support area of ​​the annular plane and further enhance the stability of the pot body.

[0014] Furthermore, the heat-conducting protrusion is configured to extend upward along the side wall of the pot body, and the thickness of the heat-conducting protrusion first increases and then decreases in its extension direction, which helps to make the heat transfer process smoother and reduce the heat loss during the transfer process.

[0015] Furthermore, the width of the thermally conductive protrusion is configured to be 10mm-20mm.

[0016] Furthermore, the length of the heat-conducting protrusion is 1 / 3 to 1 / 2 of the length of the side wall of the pot.

[0017] Furthermore, the cross-sectional shape of the heat-conducting protrusion is one of a rectangle, a trapezoid, or an arc.

[0018] Furthermore, the heat-conducting protrusion is integrally formed with the pot body.

[0019] Furthermore, the opening of the pot body is provided with a reinforcing edge to enhance mechanical strength.

[0020] By adopting the above technical solution, this utility model has the following beneficial effects: This energy-saving pot features an energy-concentrating area at the bottom of the pot body, with an energy-concentrating groove formed by an upward indentation on the bottom surface. When the flame is burning, the energy-concentrating groove effectively focuses the flame, concentrating it in a specific area at the bottom of the pot, increasing the contact area between the flame and the pot body, and allowing more heat to be absorbed by the pot. Compared to traditional cookware where the flame spreads outwards, resulting in significant heat loss, this energy-saving pot significantly reduces heat loss to the surrounding environment, improving energy utilization efficiency and reducing energy waste. For example, when cooking on a gas stove using this energy-saving pot, the heat generated by the gas can be utilized more fully, reducing gas consumption.

[0021] Multiple heat-conducting protrusions, evenly distributed circumferentially, are incorporated at the junction of the bottom and side walls of the pot. These protrusions guide heat from the bottom wall to the side walls. This design ensures more even and efficient heat transfer within the pot, avoiding the slow and uneven heat distribution common in traditional cookware. Food near the bottom of the pot will not burn due to localized overheating, while food further away will receive adequate heating, guaranteeing even heating throughout the pot and improving cooking results. Furthermore, the increased heat transfer efficiency allows for achieving the desired cooking temperature and effect without requiring extended heating time, further saving energy.

[0022] The annular plane at the bottom of the pot provides stable support, ensuring the pot remains stable and doesn't wobble during cooking. Simultaneously, the lower end of the heat-conducting protrusion smoothly connects to the annular plane, further increasing the support area and enhancing the pot's stability. This stable structural design not only facilitates smooth cooking but also reduces the risk of burns and other safety accidents caused by pot wobble, ensuring user safety. Attached Figure Description

[0023] To more clearly illustrate the technical solutions of the embodiments of this utility model, the accompanying drawings of the embodiments will be briefly introduced below. Obviously, the drawings described below only involve some embodiments of this utility model, and are not intended to limit this utility model.

[0024] Figure 1 This is a schematic diagram of the overall structure of this utility model; Figure 2 This is a cross-sectional view of the present invention; Figure 3 for Figure 1 Enlarged view of point A in the middle; Figure 4 This is another cross-sectional view of the present invention.

[0025] Explanation of reference numerals in the attached figures: 1-Pot body; 2-Energy-concentrating groove; 3-Heat-conducting protrusion; 4-Annular plane; 5-Reinforcing edge. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the utility model will be further described in detail below with reference to the accompanying drawings. The components of the embodiments of this utility model described and shown in the accompanying drawings can be arranged and designed in various different configurations. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without inventive effort are within the scope of protection of this utility model.

[0027] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0028] Unless otherwise defined, the technical or scientific terms used in this patent document shall have the ordinary meaning understood by one of ordinary skill in the art to which this utility model pertains. The terms "first," "second," and similar terms used in this utility model patent specification and claims do not indicate any order, quantity, or importance, but are merely used to distinguish different components. Similarly, the terms "an," "a," or "the" do not indicate a quantity limitation, but rather indicate the presence of at least one. The terms "comprising" or "including" indicate that the element or object preceding "comprising" encompasses the element or object listed following "comprising" or its equivalents, and do not exclude other elements or objects. Terms such as "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer" are used only to indicate relative positional relationships. When the absolute position of the described object changes, the relative positional relationship may also change accordingly. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model.

[0029] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0030] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the utility model will be further described in detail below with reference to the accompanying drawings. The components of the embodiments of this utility model described and shown in the accompanying drawings can be arranged and designed in various different configurations. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without inventive effort are within the scope of protection of this utility model.

[0031] Example 1: Please see Figures 1-4 This embodiment provides an energy-saving pot, which mainly includes a pot body 1 and an energy-concentrating area disposed at the bottom of the pot body 1.

[0032] The pot body 1 is made entirely of cast iron or stainless steel. Stainless steel has good corrosion resistance and aesthetics, is easy to clean and maintain, and is widely used in various cooking scenarios; cast iron has strong heat storage capacity and good thermal stability, which can keep the temperature inside the pot relatively stable, making it suitable for slow cooking, frying and grilling.

[0033] The energy-concentrating area is equipped with an energy-concentrating groove 2 suitable for concentrating the flame and multiple heat-conducting protrusions 3 for guiding heat conduction.

[0034] The energy-concentrating groove 2 is configured as an annular groove with a depth of 1mm to 2mm. When the flame burns at the bottom of the pot body 1, this annular energy-concentrating groove 2 can effectively limit the spread of the flame, concentrating it in a specific area at the bottom of the pot body 1. This depth design ensures that the energy-concentrating groove 2 has enough space to gather and concentrate the flame, without compromising the structural strength of the pot body 1 due to excessive depth. The diameter of the energy-concentrating groove 2 is determined according to the size of the pot body 1, and is usually matched with the flame coverage of common gas stoves to achieve the best heat concentration effect. An annular plane 4 is provided on the outside of the energy-concentrating groove 2, which is used to support the pot body 1 during use. When the energy-saving pot is placed on a gas stove or other cooking appliance, the annular plane 4 can make stable contact with the surface of the stove, ensuring the stability of the pot body 1 and preventing the pot body 1 from shaking during cooking, which could affect the cooking effect, such as preventing food or soup from spilling out of the pot.

[0035] The sidewall and bottom wall of the energy-concentrating trough 2 are transitioned by a rounded surface. This rounded surface transition design has many advantages. From the perspective of structural strength, it reduces stress concentration, making it less likely for cracks or deformations to occur at the groove when the pot body 1 is subjected to external forces such as thermal expansion and contraction, thus improving the durability of the pot body 1. From the perspective of heat concentration, the rounded surface can better conform to the shape of the flame, further enhancing the heat concentration effect, so that the heat is more concentratedly absorbed by the bottom of the pot.

[0036] Multiple heat-conducting protrusions 3 are disposed at the junction of the bottom wall and side wall of the pot body 1, and the heat-conducting protrusions 3 are configured to protrude outward from the outer surface of the pot body 1, and the multiple heat-conducting protrusions 3 are evenly distributed along the circumference of the pot body 1. The uniform distribution design can promote heat transfer in all directions, making the pot body more evenly heated. In this embodiment, a total of 4 heat-conducting protrusions 3 are provided.

[0037] The heat-conducting protrusions are configured to extend upwards along the side wall of the pot body, with their thickness increasing and then decreasing in the direction of extension. The width of the heat-conducting protrusions is 10mm to 20mm, and the length is 1 / 3 to 1 / 2 of the length of the side wall of the pot body 1. In this embodiment, the width of the heat-conducting protrusion 3 is 15mm, and the length is 1 / 3 of the length of the side wall of the pot body 1. This unique design helps to facilitate smoother heat transfer, reduces heat loss during the transfer process, and ensures the uniformity of heat transfer. When the bottom of the pot absorbs heat, the heat-conducting protrusion 3 can actively and quickly guide the heat to the side wall, so that the heat is evenly distributed inside the pot body 1, avoiding the problem of local heat concentration or dispersion. For example, when stir-frying vegetables, it can ensure that the vegetables in the pot are heated evenly, preventing some vegetables from burning while others are still uncooked, effectively improving the cooking effect.

[0038] Please refer to Figure 4 The heat-conducting protrusion 3 has a cross-sectional shape that is rectangular, trapezoidal, or arc-shaped. This shape facilitates manufacturing and processing and improves heat transfer efficiency. In this embodiment, the heat-conducting protrusion 3 has a trapezoidal cross-section. Furthermore, the heat-conducting protrusion 3 is integrally formed with the pot body 1. This integral forming process ensures a tight connection between the heat-conducting protrusion 3 and the pot body 1, further enhancing the heat conduction effect and improving the overall structural strength of the pot body 1. The integrally formed structure is more robust and durable, able to withstand various external forces and temperature changes during cooking, extending the lifespan of the cookware. In addition, the opening of the pot body 1 is equipped with a reinforcing edge 5 to strengthen the mechanical strength of the opening, thereby enhancing the overall structural strength of the pot body 1, extending the lifespan of the cookware, and preventing injury to the user from the opening, ensuring safe use. The lower end of the heat-conducting protrusion 3 smoothly connects to the annular plane 4, further increasing the support area of ​​the annular plane 4 and enhancing the stability of the pot body 1.

[0039] Please refer to Figures 1-4 In actual cooking use, the energy-saving pot's energy-concentrating groove 2 can effectively gather and concentrate the flame, reducing heat loss to the surroundings. For example, when cooking with this energy-saving pot on a gas stove, compared with traditional cookware, the flame will not spread excessively to the sides of the pot body 1, but will be more concentrated in the energy-concentrating groove 2, increasing the contact area between the pot body 1 and the flame, and the heat will be absorbed more concentratedly by the bottom of the pot, thereby greatly improving the heat energy utilization rate.

[0040] The heat-conducting protrusions 3, evenly distributed around the junction of the bottom and side walls of the pot body 1, form a highly efficient heat-conducting channel. This channel actively and rapidly directs the heat absorbed by the bottom of the pot to the side walls, resulting in a more uniform temperature field inside the pot body 1. During cooking, the food inside the pot is heated evenly, effectively preventing localized overheating or underheating. For example, when simmering soup, all the ingredients are heated evenly, resulting in a richer, more flavorful soup with a better texture.

[0041] Furthermore, the sidewalls and bottomwalls of the energy-concentrating trough 2 are transitioned with rounded surfaces, reducing stress concentration and improving the deformation resistance and durability of the bottom of the pot body 1. At the same time, the uniform heat distribution avoids localized extreme high temperatures in the pot body 1, reducing the risk of damage to the pot body 1 or burns to the user due to excessive temperature differences, thus enhancing safety performance.

[0042] In summary, the energy-saving pot of this application, through its unique energy-concentrating zone design, achieves efficient heat concentration and conduction, effectively improving energy utilization efficiency, ensuring cooking results and safety of use, and has significant advantages and practicality.

[0043] The above description is merely a specific embodiment of this utility model, but the protection scope of this utility model is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in this utility model should be included within the protection scope of this utility model. Therefore, the protection scope of this utility model should be determined by the scope of the claims.

Claims

1. An energy-saving pot, comprising a pot body and an energy-concentrating region disposed at the bottom of the pot body, characterized in that, The energy-concentrating region is equipped with: A concentrating groove suitable for focusing the flame is configured as a recess formed by an upward indentation of the bottom surface of the pot body; and Multiple heat-conducting protrusions that guide heat from the bottom wall of the pot body to its side wall are disposed at the junction of the bottom wall and the side wall of the pot body; The heat-conducting protrusions are configured to protrude outward from the outer surface of the pot body, and multiple heat-conducting protrusions are evenly distributed along the circumference of the pot body.

2. The energy-saving pot according to claim 1, characterized in that, The energy-concentrating groove is configured as an annular groove, and the depth of the energy-concentrating groove is 1mm to 2mm.

3. The energy-saving pot according to claim 1, characterized in that, The bottom surface of the pot body is provided with an annular plane located outside the energy-concentrating groove, and the annular plane is configured to support the pot body.

4. The energy-saving pot according to claim 3, characterized in that, The lower end of the heat-conducting protrusion is smoothly connected to the annular plane to increase the support area of ​​the annular plane.

5. The energy-saving pot according to claim 1, characterized in that, The heat-conducting protrusion is configured to extend upward along the side wall of the pot body, and the thickness of the heat-conducting protrusion first increases and then decreases in its extension direction.

6. The energy-saving pot according to claim 1, characterized in that, The width of the thermally conductive protrusion is configured to be 10mm to 20mm.

7. The energy-saving pot according to claim 1, characterized in that, The length of the heat-conducting protrusion is 1 / 3 to 1 / 2 of the length of the side wall of the pot.

8. The energy-saving pot according to claim 1, characterized in that, The cross-sectional shape of the heat-conducting protrusion is one of rectangle, trapezoid, or arc.

9. The energy-saving pot according to claim 1, characterized in that, The heat-conducting protrusion is integrally formed with the pot body.

10. The energy-saving pot according to claim 1, characterized in that, The opening of the pot body is provided with a reinforcing edge to enhance its mechanical strength.

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