A fire focusing cooking appliance

Abstract

The utility model relates to food cooking equipment technical field, especially a kind of fire gathering kitchen utensil, the fire gathering kitchen utensil including the pan body and apron for cooking, pan body and apron integrally formed setting.Pan body's upper edge is connected with the upper edge of apron, and the area enclosed between the outer circumferential side of pan body and the inner side wall of apron is formed to form fire gathering groove.Apron is set in the outer edge of pan body, and pan body and apron integrally formed setting, processing efficiency is high, service life is longer, and sealing is better.Apron can play the role of blocking heat leakage, save energy consumption, and also can make the upper half of pan body also can be evenly heated, the whole pan body is evenly heated, is favorable for food fast ripening, and the pot gas is sufficient, improves food flavor and shortens cooking length, and heat transfer efficiency is high.

Description

Technical Field

[0001] This utility model relates to the field of food cooking equipment technology, and in particular to a fire-concentrating kitchen utensil. Background Technology

[0002] In ancient times, wood-fired stoves and restaurant woks had flames that covered the entire wok, creating a type of heat-concentrating cooking vessel where heat was evenly distributed. Most of the heat was transferred to the food through the wok itself, enhancing the flavor and shortening cooking time. In contrast, when using a gas wok at home for stir-frying or cooking, although most of the flame is at the bottom of the wok, heat loss is affected by heat conduction. Some heat is quickly dissipated into the air along the outer edge of the wok with the rising airflow, affecting heat transfer. Utility Model Content

[0003] In order to address the technical deficiencies mentioned in the background art, the purpose of this utility model is to provide a fire-concentrating kitchen appliance.

[0004] To achieve the above objectives, the present invention adopts the following technical solution:

[0005] A heat-concentrating cookware includes a pot body and a skirt for cooking, wherein the pot body and the skirt are integrally formed, the upper edge of the pot body is connected to the upper edge of the skirt, and the area enclosed between the outer periphery of the pot body and the inner sidewall of the skirt forms a heat-concentrating groove.

[0006] By adopting the above technical solution, a skirt is set on the outer edge of the pot body. The pot body and the skirt are integrally formed, resulting in high processing efficiency, longer service life, and better sealing. The skirt can prevent heat loss, saving energy, and also allows the upper part of the pot body to be heated evenly. The entire pot body is heated evenly, which is conducive to the rapid cooking of food, sufficient wok hei (wok aroma), improved flavor of ingredients, and shortened cooking time, with high heat transfer efficiency.

[0007] Furthermore, the cross-sections of the pot body and the skirt are M-shaped, resulting in a novel and more aesthetically pleasing structure.

[0008] Furthermore, the periphery of the skirt is designed with an arc surface structure, which can reflect heat towards the pot body and reduce energy loss.

[0009] Furthermore, the distance between the bottom of the pot and the skirt is maximized, which allows more heat to gather towards the upper edge of the pot, increasing the temperature of the upper part of the pot and making the food heat more evenly.

[0010] Furthermore, the pot body is provided with a cooking containment groove, the maximum depth of which is greater than or equal to the maximum depth of the heat-gathering groove, which facilitates use and prevents the edge from being bumped during cooking.

[0011] Furthermore, the difference between the diameter of the opening side of the receiving groove and the diameter of the skirt on the bottom side of the pot is 2.5cm-6cm, which can effectively reduce heat loss and improve heat utilization.

[0012] Furthermore, the thickness of the skirt is less than or equal to the thickness of the pot body, which can save costs, reduce weight, and make it easier to use.

[0013] In summary, the beneficial effects of this utility model are as follows:

[0014] This invention features a skirt along the outer edge of the pot body, with the pot body and skirt integrally formed. This design results in high processing efficiency, a longer service life, and better sealing. The skirt effectively prevents heat loss, saving energy, and also ensures even heating of the upper part of the pot. This uniform heating of the entire pot promotes faster cooking, enhances the wok hei (wok aroma), improves the flavor of ingredients, shortens cooking time, and results in high heat transfer efficiency. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the structure of one embodiment of a fire-concentrating kitchen appliance of this utility model.

[0016] Figure 2 This is a front view of one embodiment of a fire-concentrating kitchen appliance of this utility model.

[0017] Figure 3 yes Figure 2 A schematic diagram of the cross-sectional structure of AA.

[0018] Figure 4 This is a structural schematic diagram from another perspective of an embodiment of a fire-gathering kitchen appliance of this utility model.

[0019] Explanation of the reference numerals in the figure:

[0020] 1. A fire-concentrating kitchen utensil; 11. Pot body; 12. Skirt; 13. Fire-concentrating groove. Detailed Implementation

[0021] 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. All other embodiments obtained by those skilled in the art based on the embodiments of the present utility model are within the protection scope of the present utility model.

[0022] Those skilled in the art should understand that, in the disclosure of this utility model, the terms "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. 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. Therefore, the above terms should not be construed as limitations on this utility model.

[0023] In the description of this utility model, the use of terms such as "several" means one or more, with "multiple" meaning two or more. Terms like "greater than," "less than," and "exceeding" are understood to exclude the stated number, while "above," "below," and "within" are understood to include the stated number. The use of terms like "first," "second," and "third" is merely for distinguishing technical features and should not be construed as indicating or implying relative importance, the quantity of indicated technical features, or the sequential relationship between indicated technical features.

[0024] The following is in conjunction with the appendix Figure 1-4 The embodiments of this utility model will be described in further detail below.

[0025] A type of fire-concentrating kitchen utensil 1, such as Figure 1 , Figure 2 , Figure 3 As shown, it includes a pot body 11 and a skirt 12 for cooking, which are integrally formed. The upper edge of the pot body 11 is connected to the upper edge of the skirt 12, and the area enclosed between the outer periphery of the pot body 11 and the inner wall of the skirt 12 forms a heat-concentrating groove 13.

[0026] The pot body 11 features a skirt 12 on its outer edge, with the pot body 11 and skirt 12 integrally formed. This design offers high processing efficiency, a longer service life, and better sealing. The skirt 12 helps prevent heat loss, saving energy, and also ensures that the upper part of the pot body 11 is heated evenly. This uniform heating of the entire pot body 11 promotes faster cooking, enhances the wok hei (wok aroma), improves the flavor of ingredients, shortens cooking time, and results in high heat transfer efficiency.

[0027] In some embodiments, the cross-section of the pot body 11 and the skirt 12 is M-shaped, resulting in a unique appearance, novel structure, and enhanced aesthetics. The skirt 12 is configured with a curved surface protruding away from the pot body 11, allowing the inner wall of the skirt 12 to reflect heat towards the pot body 11, reducing energy loss and improving the heating efficiency of the pot body 11.

[0028] For preferred options, please refer to [the provided text]. Figure 3 , Figure 4The gap between the bottom of the pot body 11 and the skirt 12 is the largest, which allows more heat to gather towards the upper edge of the pot body 11, increasing the temperature of the upper part of the pot body 11 and making the food heat more evenly. The thickness of the skirt 12 is less than or equal to the thickness of the pot body 11, which can save costs, reduce weight, and make it easier to use.

[0029] In some embodiments, please refer to Figure 3 The pot body 11 is provided with a cooking containment groove. The maximum depth of the containment groove is greater than or equal to the maximum depth of the fire-gathering groove 13, which facilitates use and prevents the side skirt 12 from being bumped when stir-frying.

[0030] Specifically, the difference between the diameter of the opening side of the receiving groove and the diameter of the skirt 12 on the bottom side of the pot is 2.5cm-6cm, which can effectively reduce heat loss and improve heat utilization. That is, the difference between the maximum diameter of the pot body 11 and the maximum diameter of the skirt 12 is 2.5cm-6cm. Among them, this difference is preferably 4cm, which has a better heat retention effect.

[0031] This fire-concentrating kitchen utensil features a unique shape, simple structure, economic practicality, and energy efficiency. Besides being shaped like a wok, it can also be made into a clay pot for dishes like clay pot rice and clay pot dishes. The interior of the clay pot can be lined with enamel for decocting traditional Chinese medicine. This fire-concentrating kitchen utensil is also suitable for stewing soups and meats, making it environmentally friendly and healthy. It can be used on gas stoves, natural gas stoves, wood-burning stoves, and induction cookers. The materials used in its construction can include copper, cast iron, stainless steel, and enamel.

[0032] The embodiments described in this specific implementation are preferred embodiments of this application and are not intended to limit the scope of protection of this application. Identical components are represented by the same reference numerals. Therefore, all equivalent changes made to the structure, shape, and principle of this application should be covered within the scope of protection of this application.

Claims

1. A fire-concentrating kitchen utensil, characterized in that, It includes a pot body (11) and a skirt (12) for cooking, the pot body (11) and the skirt (12) are integrally formed, the upper edge of the pot body (11) is connected to the upper edge of the skirt (12), and the area enclosed between the outer periphery of the pot body (11) and the inner sidewall of the skirt (12) forms a heat-collecting groove (13).

2. The fire-concentrating kitchen appliance according to claim 1, characterized in that, The cross-sections of the pot body (11) and the skirt (12) are arranged in an M-shape.

3. A fire-concentrating kitchen appliance according to claim 1, characterized in that, The periphery of the skirt (12) is set as an arc surface structure.

4. A fire-concentrating kitchen appliance according to claim 3, characterized in that, The distance between the bottom of the pot body (11) and the skirt (12) is the largest.

5. A fire-concentrating kitchen appliance according to claim 1, characterized in that, The pot body (11) is provided with a cooking trough, the maximum depth of which is greater than or equal to the maximum depth of the fire-gathering trough (13).

6. A fire-concentrating kitchen utensil according to claim 5, characterized in that, The difference between the diameter of the opening side of the receiving groove and the diameter of the skirt (12) on the bottom side of the pot is 2.5cm-6cm.

7. A fire-concentrating kitchen appliance according to claim 1, characterized in that, The thickness of the skirt (12) is less than or equal to the thickness of the pot body (11).

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