Double-bottom double-layered frying pan

Abstract

The utility model discloses a kind of double bottom double boiler, including pot body, and the baffle being set in pot body, the bottom of the pot body is double bottom structure, the double bottom structure includes the double bottom piece being set on the bottom surface of pot body, and the bottom piece is covered with the bottom piece and can be set on the bottom surface of pot body Package bottom piece, the baffle is equipped with several reinforcing ribs.Using this to greatly improve the heat conduction performance of pot body by double bottom structure, so that it can be applicable to induction cooker, electric ceramic stove, gas stove and other various heat sources.And it can effectively avoid local overheating, make pot bottom heat distribution uniform, prevent food from burning, while enhancing the mechanical strength and deformation resistance of pot bottom, prolong the service life of pot.

Description

Technical Field

[0001] This utility model relates to the technical field of double-sided hot pot, and in particular to a double-sided hot pot with a multi-layered bottom. Background Technology

[0002] The yin-yang hot pot, a popular cooking utensil, is widely appreciated for its ability to cook two different flavors (such as spicy and non-spicy) simultaneously in one pot. However, traditional yin-yang hot pots have some technical shortcomings.

[0003] First, the bottom of the pot is usually a single-layer structure, which leads to uneven heat conduction, low thermal efficiency, and easy deformation when used on modern cooktops such as induction cookers. Second, the partitions used to separate the pots have a simple structure, and are prone to deformation or loosening at the pot joints under long-term exposure to heat and the impact of hot and cold soup, affecting the service life and sealing performance. Utility Model Content

[0004] Therefore, the purpose of this utility model is to provide a double-bottomed hot pot with uniform heating and a stable structure.

[0005] The technical solution adopted by this utility model to solve its technical problem is as follows:

[0006] A double-bottomed hot pot includes a pot body and a partition disposed within the pot body. The bottom of the pot body has a double-bottom structure, which includes a double-bottom sheet disposed on the bottom surface of the pot body and a bottom-covering sheet disposed on the bottom surface of the pot body and capable of covering the double-bottom sheet. The partition is provided with several reinforcing ribs.

[0007] In a preferred embodiment of this utility model, the pot body is made of steel plate with a thickness of 0.3-0.8mm, the partition is made of steel plate with a thickness of 0.3-0.7mm, and the partition is fixed to the inner wall of the pot body by welding.

[0008] In a preferred embodiment of this utility model, the partition is either linear or S-shaped.

[0009] In a preferred embodiment of this utility model, the top of the partition is bent and then flattened.

[0010] In a preferred embodiment of this utility model, the pot body is covered with a lid for preventing cross-contamination of flavors. The bottom of the lid is provided with a downwardly extending baffle. The baffle cooperates with the partition to divide the interior of the pot body into a first cooking zone and a second cooking zone. The baffle is located in the middle of the lid and is arranged along the left-right direction. The lid is provided with vents on both the front and rear sides of the baffle. The vents on both sides correspond to the first cooking zone and the second cooking zone, respectively.

[0011] In a preferred embodiment of this utility model, the pot lid includes a frame and a glass panel disposed within the frame. The frame and the bottom surface of the glass panel are provided with a support plate running in a left-right direction, and the baffle is disposed on the support plate.

[0012] In a preferred embodiment of this utility model, the bottom of the baffle is provided with a downward-opening slot.

[0013] In a preferred embodiment of this utility model, the baffle can be formed by folding a piece of material in half or by bonding two pieces of material together. The two bottom edges of the baffle are bent to form the slots. The baffle is fixed to the support plate by welding.

[0014] In a preferred embodiment of this utility model, the baffle is either straight or S-shaped.

[0015] In a preferred embodiment of this utility model, the glass panel is made of tempered glass with a thickness of 3-6mm.

[0016] The beneficial effects of this utility model are as follows: The multi-layered bottom structure improves the heat conductivity of the pot body. Reinforcing ribs on the partition enhance its rigidity and bending resistance. Furthermore, the baffle at the bottom of the lid, combined with the partition inside the pot, forms a separation barrier, while the independent vents on both sides prevent cross-contamination of flavors. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the present invention;

[0018] Figure 2 This is a cross-sectional view of the present invention;

[0019] Figure 3 This is a schematic diagram of the assembly of the pot body and the pot lid in this utility model;

[0020] Figure 4 This is a schematic diagram of the pot lid in this utility model;

[0021] Figure 5 This utility model Figure 4 Figure A shows an enlarged schematic diagram. Detailed Implementation

[0022] The technical solutions in the embodiments of this utility model will now be clearly and completely described in conjunction with the accompanying drawings.

[0023] Reference Figures 1 to 5A multi-layered bottom pot includes a pot body 1 and a partition 11 disposed within the pot body 1. The bottom of the pot body 1 has a multi-layered bottom structure, which includes a multi-layered bottom sheet 12 (aluminum plate) disposed on the bottom surface of the pot body 1 and a bottom-covering sheet 13 (steel plate) disposed on the bottom surface of the pot body 1 and covering the multi-layered bottom sheet 12. The partition 11 is provided with several reinforcing ribs 111. This multi-layered bottom structure greatly improves the heat conductivity of the pot body 1, making it suitable for various heat sources such as induction cookers, ceramic cooktops, and gas stoves. It also effectively avoids localized overheating, ensuring even heat distribution at the bottom of the pot, preventing food from burning, while enhancing the mechanical strength and deformation resistance of the bottom of the pot, extending the service life of the cookware. Furthermore, the reinforcing ribs 111 on the partition 11 significantly enhance its rigidity and bending resistance, making it less prone to deformation, warping, or breakage when subjected to the pressure of broth or alternating hot and cold impacts.

[0024] In this design, the pot body 1 is made of steel plate with a thickness of 0.3-0.8 mm, and the partition 11 is made of steel plate with a thickness of 0.3-0.7 mm. The partition 11 is fixed to the inner wall of the pot body 1 by welding (laser welding). This selective use of plate thickness ensures structural strength while achieving lightweight design; and the reliable welding method ensures the sealing and durability of the connection between the partition 11 and the pot body 1, preventing leakage of soup from the joint.

[0025] In this solution, the partition 11 is either straight or S-shaped, thus providing different pot shapes for customers to choose from.

[0026] In this design, the top of the partition 11 is bent and flattened, thereby eliminating the sharp edge of the top of the partition 11, improving user safety during cleaning and operation, and preventing scratches. The flattened edge is also more aesthetically pleasing and increases the local strength of the top.

[0027] In this design, the pot body 1 is covered with a lid 2 to prevent flavor mixing. The bottom of the lid 2 has a downward-extending baffle 21, which works in conjunction with a partition 11 to divide the interior of the pot body 1 into a first cooking zone 14 and a second cooking zone 15. The baffle 21 is located in the middle of the lid 2 and extends along a left-right direction. Vent holes 22 are located on both sides of the lid 2, corresponding to the first cooking zone 14 and the second cooking zone 15, respectively. This combination of the baffle 21 at the bottom of the lid 2 and the partition 11 inside the pot body 1 forms a barrier that effectively prevents liquid from sloshing around during boiling. Simultaneously, the independent vent holes 22 on both sides allow steam generated in the two cooking zones to escape from their respective areas, preventing steam from mixing and crossing inside the lid 2, thus solving the flavor mixing problem of traditional divided pots. Therefore, when cooking the soup base, the original flavors of both soup bases can be preserved to the greatest extent.

[0028] In this design, the pot lid 2 includes a frame 23 and a glass panel 24 disposed within the frame 23. A left-right oriented support plate 25 is provided on the bottom surface of the frame 23 and the glass panel 24, and a baffle 21 is disposed on the support plate 25. This frame 23 structure ensures the overall strength and durability of the pot lid 2, while the built-in glass panel 24 allows the user to observe the cooking process of the food in the pot in real time. Simultaneously, the support plate 25 provides a stable mounting base for the baffle 21.

[0029] In this design, the bottom of the baffle 21 is provided with a downward-facing slot 211. This slot 211 structure allows the baffle 21 to more precisely and securely "straddle" the partition 11 of the pot body 1, enhancing the sealing and stability when the lid is closed. Specifically, the baffle 21 can be formed by folding a single sheet of material in half or by bonding two sheets together. The two bottom edges of the baffle 21 are bent to form the slot 211, and the baffle 21 is fixed to the support plate 25 by welding.

[0030] In this design, the baffle 21 is either straight or S-shaped to match the shape of the partition 11 inside the pot body 1, ensuring that the baffle 21 and the partition 11 fit tightly together to form an effective separation.

[0031] In this design, the glass panel 24 is made of tempered glass with a thickness of 3-6 mm.

[0032] In this way, users can put different flavored soup bases into the first cooking zone 14 and the second cooking zone 15 respectively. During the heating process, the multi-layered bottom structure ensures that the bottom of the pot conducts heat evenly and quickly, while the steam generated is discharged from the vents 22 on both sides without interfering with each other and without mixing flavors.

[0033] Based on the above-described preferred embodiments of this utility model, and through the foregoing description, those skilled in the art can make various changes and modifications without departing from the technical concept of this utility model. The technical scope of this utility model is not limited to the contents of the specification, but must be determined according to the scope of the claims.

Claims

1. A double-bottomed hot pot, comprising a pot body (1) and a partition (11) disposed within the pot body (1), characterized in that, The bottom of the pot body (1) is a double bottom structure, which includes a double bottom sheet (12) disposed on the bottom surface of the pot body (1) and a bottom covering sheet (13) disposed on the bottom surface of the pot body (1) and covering the double bottom sheet (12). The partition (11) is provided with a number of reinforcing ribs (111).

2. The double-bottomed hot pot according to claim 1, characterized in that, The pot body (1) is made of steel plate with a thickness of 0.3-0.8mm, and the partition (11) is made of steel plate with a thickness of 0.3-0.7mm. The partition (11) is fixed to the inner wall of the pot body (1) by welding.

3. A double-bottomed hot pot according to claim 1, characterized in that, The shape of the partition (11) is either straight or S-shaped.

4. A double-bottomed hot pot according to claim 1, characterized in that, The top of the partition (11) is bent and flattened.

5. A double-bottomed hot pot with two separate compartments according to any one of claims 1 to 4, characterized in that, The pot body (1) is covered with a pot lid (2) for preventing cross-contamination of flavors. The bottom of the pot lid (2) is provided with a downward-extending baffle (21). The baffle (21) cooperates with the partition (11) to divide the interior of the pot body (1) into a first cooking zone (14) and a second cooking zone (15). The baffle (21) is located in the middle of the pot lid (2) and is arranged along the left and right direction. The pot lid (2) is provided with exhaust holes (22) on both the front and rear sides of the baffle (21). The exhaust holes (22) on both sides correspond to the first cooking zone (14) and the second cooking zone (15) respectively.

6. A double-bottomed hot pot according to claim 5, characterized in that, The pot lid (2) includes a frame (23) and a glass panel (24) disposed within the frame (23). The frame (23) and the bottom surface of the glass panel (24) are provided with a left-right oriented support plate (25). The baffle (21) is disposed on the support plate (25).

7. A double-bottomed hot pot according to claim 6, characterized in that, The bottom of the baffle (21) is provided with a downward-facing slot (211).

8. A double-bottomed hot pot according to claim 7, characterized in that, The baffle (21) can be formed by folding a piece of board in half or by bonding two pieces of board together. The two bottom edges of the baffle (21) are bent to form the slot (211). The baffle (21) is fixed to the support plate (25) by welding.

9. A double-bottomed hot pot according to claim 5, characterized in that, The shape of the baffle (21) is either straight or S-shaped.

10. A double-bottomed hot pot according to claim 6, characterized in that, The glass panel (24) is made of tempered glass with a thickness of 3-6 mm.

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