82 results about "Boiled food" patented technology

Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried foods. Preferred embodiments herein also may be versatile enough to, besides deep frying foods, be able to steam and boil foods. Preferred embodiments may employ multiple cooking cycles and versatile food support means to fully cook foods. These may provide special advantages for larger unitary foods, such as by way of nonlimiting example, a Thanksgiving turkey. Preferred embodiments may provide advantages including, but not limited to: minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; lowering of warehousing costs; reduced manufacturing costs; and being lighter and more easy to handle in the kitchen. Preferred embodiments of accessory items may simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories may facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life. Methods are disclosed which help purify oil for extended life without use of filtration.

The present invention relates to a PVDC laminated composite high-temp.-resistant cooked food packaging film and its preparation method. Its intermediate layer PVDC (chlorovinylidene and vinyl chloride copolymer) is respectively connected with two layers of two sides by means of binder, the described binder is a double-component polyurethane type solvent-free binder. The product can be produced by adopting said double-component polyurethane type solvent-free binder combination process and utilizing solvent-free combining machine. Said invented packaging film can meet the requirements for cooking above 121 deg.C.

The invention discloses a multi-purpose self-heating bag, which essentially comprises baked diatomaceous earth, iron powder, aluminum powder, coke powder, active carbon and salt. By rubbing, the bag can heat up to 60 DEG C and be used for heating in winter and medical hot compression; by adding calcined lime, sodium carbonate and water, the bag can heat up to 120 DEG C for heating food or boiling food, and the temperature can keep as long as 20 minutes before dropping to 100 DEG C, and 60 minutes to 60 DEG C. The invention can be used in a repeated way, can still be mixed with calcined lime and sodium carbonate after using, and added with water to rise temperature and for heating food.

The invention discloses a composite flavoring and a production method thereof. The composite flavoring comprises cordyeps militaris and chicken meat serving as main raw materials, wherein the raw materials are crushed by using ultrasonic sound to improve extraction rate of nutritive materials and flavoring substances; the raw materials are enzymolyzed by composite protease; auxiliary materials such as leucine and the like are added for thermal reaction; and thus a composite flavoring of the cordyeps militaris and the chicken meat, which is a high-grade flavoring with unique flavor and good health-care function, is produced. The flavoring has the fresh flavors of the cordyeps militaris and the chicken meat, has the unique fresh fragrant characteristic by flavor producing reaction, has special nutritive components and is a novel high-grade flavoring with good development and application prospect. The composite flavoring can be widely applied to seasoning soups, noodle soup ingredients, hot pot soup ingredients and optional ingredients, stuffing of fast-frozen foods, home soups, steamed foods, boiled foods, fried foods, stewed foods, cold and dressed foods, barbecue and the like, is applied to special health-care foods and belongs to high-grade meat flavoring products.

Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried foods. Preferred embodiments herein also may be versatile enough to, besides deep frying foods, be able to steam and boil foods. Preferred embodiments may employ multiple cooking cycles and versatile food support means to fully cook foods. These may provide special advantages for larger unitary foods, such as by way of nonlimiting example, a Thanksgiving turkey. Preferred embodiments may provide advantages including, but not limited to: minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; lowering of warehousing costs; reduced manufacturing costs; and being lighter and more easy to handle in the kitchen. Preferred embodiments of accessory items may simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories may facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life. Methods are disclosed which help purify oil for extended life without use of filtration.

Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include without limitation minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; reduced warehousing and manufacturing costs; and being lighter and more easy to handle in the kitchen. Accessory items simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life. Methods are disclosed which help purify oil for extended life without use of filtration.

The invention discloses a light-wave energy storage heating household and commercial life electric appliance. The household and commercial life electric appliance comprises a light-wave energy storage heating electric cooker, an electric pressure cooker, an electric soup pot, an electric baking (frying) pot, an electric water heating barrel (kettle), an electric steaming, stewing, braising and slow-stewing pot, a heath keeping kettle, an electric vegetable frying stove and other electric heating appliances, and the light-wave energy storage heating household and commercial life electric appliance has two light wave heating modes; a light wave electric heating tube is adopted or an electric heating wire is arranged on a ceramic plate; an inner pot or a container can be made of ceramic or glass, and non-contact radiation heating is adopted; a thermocouple or a thermistor temperature measurement component connected with a controller is installed on the electric cooker or an electric pressure cooker cover, and meanwhile an opened or closed float-controlled valve or a valve body integrating the float-controlled valve and a safety valve is installed; micro pressure-non-boiling food cooking can be achieved by the improved electric cooker, and most functions of pressure cookers are achieved.

The invention provides a cooking method for a pressure cooker. The cooking method includes at least the following steps that at a heating and pressurizing stage, a control element controls a heating element to heat a liner to a first state with a first power, a floater floats in this process and a cooking cavity reaches a first set pressure Ps; at a high-pressure stewing stage, the control elementcontrols the heating element to heat the liner with a third power, a heavy hammer falls down to seal an exhaust pipe, and the pressure within the cooking cavity is maintained within the range of Ps+ / -20Kpa; and at a depressurizing and boiling stage, the control element controls a cooling device to continuously cool the cooking cavity, the pressure in the cooking cavity gradually decreases, and atemperature difference is formed to boil food in the liner. The cooking method for the pressure cooker can improve the cooking quality.

The invention relates to a microwave oven with boiling function, wherein the microwave emitted by magnetic control tube, via the bottom, side wall or top of furnace chamber is fed into furnace chamber; inside the waveguide, the baffle plate penetrated with microwave separates one water groove transversely; the bottom of water groove has one water inlet, via inlet is connected to the water pump; the water pump via water inlet tube is connected to one water tank; one steam channel is above the water groove to be leaded into the furnace chamber. The invention arranges the water disk for generating steam inside the waveguide, without occupying the inner space of chamber, to improve the space utilization, and the invention can heat with microwave as well as boiling food.

In the induction heating cooker, the control part 8 is provided with a control pattern for cooking rice and a control pattern for boiling food for controlling an induction heating coil 6 respectively corresponding to cooking rice or boiling food. When a lid 2 closes the opening of an inner pot housing part 5, the control part controls the induction heating coil 6 by the control pattern for cooking rice. When the lid 2 opens the opening of the inner pot housing part, the control part controls the induction heating coil 6 by the control pattern for boiling food. In this way, it provides a convenient and good-to-use induction heating cooker wherein there is no smell of boiled food when cooking rice by using one cooker and using inner pots dedicated to cooked rice and the boiled food respectively, and the control pattern of a control part is automatically switched when using these dedicated inner pots.

Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include without limitation minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; reduced warehousing and manufacturing costs; and being lighter and more easy to handle in the kitchen. Accessory items simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life. Methods are disclosed which help purify oil for extended life without use of filtration.

The invention discloses an intelligent food steam-boiling machine. The intelligent food steam-boiling machine can achieve intelligent computer control and fully-closed operation and is easy to operate, energy-saving, environmentally friendly and high in working efficiency. The intelligent food steam-boiling machine comprises a machine frame (1), a transmission speed-adjustable motor, a food to be boiled feeding unit (2), a food boiling unit (3), a boiled food taking unit (4) and an intelligent control transmission system. The food to be foiled feeding unit (2) is arranged at the upper portion inside the machine frame (1), the food boiling unit (3) is arranged at the lower portion inside the machine frame, the transmission speed-adjustable motor is arranged behind the food boiling unit (3), the boiled food taking unit (4) is arranged under the food boiling unit (3) inside the machine frame, and the intelligent control transmission system is arranged in a front panel control area. The intelligent food steam-boiling machine omits manual operation during the entire boiling process, achieves fully-closed operation and intelligent computer control, is easy to operate, energy-saving, environmentally friendly and high in working efficiency and fundamentally improves the processes of various types of traditional manually-water-boiled food.

The invention relates to a microwave furnace with steam generator, wherein the microwave via the side wall, bottom or upper part of furnace chamber enters into furnace chamber; the steam generator comprises a water tank, a water pump, a water groove an a circuit control board; the water pump and water tank are connected via water inlet tube; the water pump and water groove are connected via water injection tube; the water groove is at another side wall of furnace chamber; the upper part of water groove ahs one steam channel through to the furnace chamber; the water groove has one electric heater; the water pump is driven by step motor controlled by the control circuit board. The invention can avoid using the space inside the furnace chamber; and invention can heat with microwave as well as boiling food, with high efficiency.

The invention discloses an integrated multipurpose two-flavor electric rice cooker. The cooker comprises a cooker body. A first isolating layer is arranged in the cooker body, and separates the cooker body into a first storage space and a second storage space. A first heating pad is arranged at the lower side of the first storage body. A second heating pad is arranged at the lower side of the second storage body. A first cover body is arranged at the upper side of the first storage space. A second cover body is arranged at the upper side of the second storage space. A steam channel is arranged at the contact area between the first and second cover bodies to make the first storage space communicated with the second storage space. A steam valve plate is arranged in the steam channel to control the opening and blocking of the steam channel. The integrated multipurpose two-flavor electric rice cooker can simultaneously achieve two functions of boiling foods and cooking dishes, can simultaneously achieve two functions of the boiling of foods, brewing of soups, boiling of porridge, and cooking of dishes and the like. The dish cooking function can achieve multiple modes such as boiling, steaming, stewing, stew-frying, and frying to diversify the taste demands. The cooker saves time, and enhances efficiency.

The invention discloses a natural food additive, relating to the technical field of food additives. The natural food additive disclosed by the invention is prepared from the following raw materials in parts by weight: 10-15 parts of the root of red-rooted salvia, 12-18 parts of bio-flavonoid, 5-10 parts of soybean functional polysaccharide, 2-6 parts of wolfberry, and 1-5 parts of bee pollen. The natural food additive disclosed by the invention is simple in production process and can be used as the food additive in the making processes of fried foods, boiled foods, cakes, cans and drinks; and the natural food additive disclosed by the invention not only has the effects of resisting oxidization, inhibiting bacteria and resisting corrosion but also is capable of increasing human immunity, reducing blood fat and blood sugar and resisting cancer.

The invention discloses a low-salt hot pot seasoning and a preparation process thereof. The low-salt hot pot seasoning includes the following raw materials in parts by mass: 60-66 parts of edible beeftallow, 6-10 parts of chilies, 6-10 parts of ginger, 4.6-5.0 parts of edible essence, 3.5-4.5 parts of garlic, 2.9-3.5 parts of thick broad-bean sauce, 3.0-3.4 parts of chicken essence seasonings, 3.0-3.3 parts of fermented soya beans, 2.2-3.0 parts of spices and 0-0.1 part of capsanthin. The preparation process is as follows: cooking the chilies into chili paste, and crushing dried chilies, ginger and garlic; then heating the edible beef tallow to a temperature of 110-130 DEG C, adding the thick broad-bean sauce and the chili paste, stir-frying the mixture, adding the dried chilies, the fermented soya beans, the crushed gingers and the crushed garlic when bubbles and vapors appear in the pot, further stir-frying the mixture, adding the spices and the chicken essence seasonings after thebubbles and vapors appear again, evenly stirring the mixture, turning off the heat, and then adding the edible essence and the capsanthin, carrying out filling and cooling-forming after the hot pot seasoning is removed from the pot. The invention solves the problem that hot pot seasonings in the present market are excessive in salt contents, in order to prevent people from being physically damageddue to excessive salt intake in the process of eating hot pot-boiled food.

The invention discloses a high-pressure-resistant high-strength all-ceramic heat-resistant vessel and a preparation method thereof. Blanks of the high-pressure-resistant high-strength all-ceramic heat-resistant vessel comprise lithium china clay, cooked quartz, kaolin, ball clay, talc washed mud, cooked alumina, zinc oxide and zirconium oxide. Glazes comprise quartz, cooked clay, thin aluminium powder, talc, calcite, kaolin and boric acid. The preparation method comprises the following steps: preparing the blanks, preparing the glazes, carrying out blank forming, stoving, fettling, biscuiting, glazing and sintering. The product has high heat-resistance and mechanical strength, can reach 800 DEG C, is not burst when poured into water of 20 DEG C, and is high-pressure-resistant, high-temperature-resistant and high in strength. The product is completely vitrified and achieves all-ceramic standard, and the water absorption achieves less than 0.01%. The product is wide in application scope, can be made into various pots and pans, is suitable for frying, stir-frying, stewing and boiling food with various heat sources and can be used as a liner of an electric pressure cooker. In addition, the product can achieve the non-stick effect naturally by the light glaze, and a non-stick coating is no longer used so that the product is safe and healthful.

A fresh yak meat tenderizing method mainly adopts the combination of electrical stimulation with cooling flushing to tenderize fresh yak meat. The method which adopts an electrical stimulation and cooling flushing combination technology changes the natural maturation process of the yak meat obtained after slaughtering, accelerates the change processes comprising glycolysis, acid generation, muscular rigidity, rigor resolution, maturation and the like, has the characteristics of safety, greenness, blood draining acceleration, yak meat shearing force reduction, meat color and flavor improvement, and realization of tender and succulent meat, is in favor of realizing the enterprise low-energy-consumption and yak meat quality improvement, increases the acceptability of consumers to the yak meat, and widens the edible ways of the yak meat in Western-style foods, barbecues, instant-boil foods, stir frying foods and prepared foods.

The invention relates to a congee cooking control method and an electric cooker. The congee cooking control method comprises the following steps: putting food needed to be cooked into a cooker body, and controlling a heater by a controller to boil food in the cooker body at a first preset duty ratio, wherein the food absorbs water fully; controlling a temperature sensor by the controller to detecta first heating temperature of the cooker body; judging that if the first heating temperature of the cooker body is smaller than or equal to a preset temperature, controlling the heater to stop heating for a first preset time, wherein overflowing caused by adjusting the duty ratio can be avoided effectively; meanwhile, within the first preset time, continuously heating or insulating the food by using waste heat of the cooker body; further controlling the heater to heat at a second preset duty ratio through the controller, wherein the second preset duty ratio is greater than the first preset duty ratio; carrying out heating with a relatively great duty ratio to supplement deficiency of the first heating temperature of the cooker body so as to achieve the first heating temperature needed normally. The congee cooking or soup cooking effect is guaranteed, the cooked congee is relatively thin and is not sticky, and the using degree of satisfaction of a user is guaranteed.

The invention relates to an electric cooker with a bilayer inner pot. The electric cooker comprises an inner pot and the outer pot. The outer pot comprises a pot body and a heating pipe arranged below the bottom of the pot body, the inner pot is placed in the pot body, is of a bilayer structure and comprises an inner container and an outer container, the upper edge of the inner container is connected with that of the outer container, an interlayer is arranged between the wall of the inner container and that of the outer container, and a water injection port is arranged on the inner pot and above water; multiple ventilation holes are formed in the upper portion of the wall of the inner pot and arranged above water. When the electric cooker is in use, water is added into the interlayer; after being heated, steam may be discharged from the ventilation holes to enter the inner container to steam and boil food after water in the interlayer reaches a boiling point. When the electric cooker is in use, uncooked rice can be boiled directly by the steam in the inner container of the outer pot without mixing rice with water. Compared with existing electric cookers where water and rice need to be mixed before being steamed, the electric cooker has the advantages that water needing to be added is reduced, heat and time for heating the water are both reduced, so that energy saving effect is realized.

A boiling machine comprises a casing having a first opening and a second opening for food and a container to enter the casing, respectively. A water boiling tank for containing water and boiling water, a support frame for arranging the container, and a carrier which can move among a start position, a boiling position and a pouring position by means of a driving device are arranged in the casing. The carrier is used for holding food that enters the casing through the first opening. The carrier is in the water boiling tank while located at the start position, so that the food in the carrier is boiled in the water boiling tank. The carrier rotates a preset angle at the pouring position to pour the food in the carrier into the container. Therefore, the coiling machine can be used for boiling food, and is quite convenient to configure and use.

The invention discloses a lifting double-layer hotpot dish. The hotpot dish comprises an outer layer pot dish and an inner layer pot dish, wherein two opposite pot handles are arranged at the upper edge of the outer layer pot dish; the inner layer pot dish adopts a mesh screen structure and is movably connected with the outer layer pot dish through a direction switch; a spring is arranged in the direction switch to generate an elastic force for lifting the inner layer pot dish; the inner layer pot dish can be lifted during eating hotpot, so that food can leave the soup and is dried from juice, a mouth cannot be burnt, food can also be seen clearly, and after boiled food is eaten up every time, food cannot be required to be found by fishing, so that the hotpot dish is convenient, healthy, safe and practical, and can be used as a common dining tool in daily life.

The invention provides a multifunctional automatic rotary barbecue pot, which comprises a pot body, a chimney is arranged in the middle of the pot body, a disc-type grill is arranged on the upper part of the chimney, and a plurality of open pinholes are arranged on the circumference of the disc-type grill. There is a barbecue needle in the hole; a small gear is arranged on the barbecue needle, and a double toothed plate is arranged on the disc grill, and the lower toothed plate of the double toothed plate meshes with the pinion; the upper toothed plate of the double toothed plate The toothed plate meshes with the output gear of the reduction system, the reduction system is connected with the reduction box, and the reduction system is connected with the micro motor. The invention is energy-saving, environment-friendly, safe and hygienic, without manual operation, and greatly reduces the labor intensity and working environment of the staff. The baked food is evenly heated, and no professional technical operation is required. Vegetables, frying, baking, roasting sweet potatoes, steaming rice, steaming steamed buns, steamed buns, etc.

The present invention discloses a domestic electric heating baking and instant-boiling pan. The pan comprises a baking and instant-boiling plate (1), a pedestal (2), an electrical heating tube (3) and an electric socket (4), wherein the baking and instant-boiling plate is a disc-shaped thin-wall aluminum alloy component, a raised round platform called as a baking stage is disposed in the center of the baking and instant-boiling plate, an annular groove called as an instant-boiling groove is disposed at the rim of the baking stage, the pedestal is provided with bottom legs and carrying handles, the baking and instant-boiling plate is connected onto an upper face of the pedestal, the electrical heating tube is disposed between the baking and instant-boiling plate and the pedestal, the electric socket is arranged on a right edge of the pedestal, and electrodes of the electrical heating tube are connected with those of the electric socket. When the pan is used, the electric socket is connected with a power supply through a temperature control socket power line, the baking and instant-boiling plate is heated by the electrical heating tube, edible soup is poured inside the instant-boiling groove for a user to instantly boil food inside, the user also can bake food on the baking stage, and thus the aim of baking and instant-boiling food by an electric heating cooker is achieved.

The invention relates to an electric cooker with a bilayer outer pot. The electric cooker comprises an inner pot and the outer pot. The outer pot is of a bilayer structure and comprises an inner container and an outer container, the upper edge of the inner container is connected with that of the outer container, an interlayer is arranged between the wall of the inner container and that of the outer container, a heating pipe is arranged in the interlayer, the inner pot is placed in the inner container which is used for containing water, and multiple ventilation holes are formed in the upper portion of the wall of the inner pot and arranged above water. When the electric cooker is in use, the inner container is filled with a proper amount of water, food after being cleaned is placed in the inner pot, and the inner pot is sleeved in the inner container; after water in the inner container is heated through the heating pipe, water vapor enters the inner pot through the ventilation holes in the wall of the inner pot to be used for steaming and boiling food. When the electric cooker is in use, a user only needs to directly pour rice after being cleaned into the inner pot, and uncooked rice can be boiled by the water vapor, entering the inner pot, in the inner container of the outer pot. Compared with existing electric cookers where water and rice need to be mixed before being steamed, the electric cooker has the advantages that water needing to be added is reduced, heat and time for heating the water are both reduced, so that energy saving effect is realized.

The invention relates to an electric heater which is characterized by comprising a basal plate and at least more than two heating bodies fixed on the basal plate, wherein each heating body is connected with a power supply through a control circuit. The heater can be applied to a power supply of DC12-24V (of course, can also be applied to a power supply with DC high voltage and AC high and low voltage), can improve the heating temperature of the electric heater in different facilities and occasions, even on vehicles, and more importantly, the heater can boil food under the condition of DC12-24V. The solution scheme widens the range of usable power supplies of relevant electric appliances to the maximum extent, can directly utilize automobile power supplies, battery jar power supplies, solar power supplies, and the like, and increases the application range of the electric heater, thereby meeting the requirements of people in daily life to the maximum extent.

The invention relates to a household gas pipeline timer. The household gas pipeline timer comprises a shell, wherein the shell is internally provided with an air inlet channel and an air outlet channel which are corresponding to each other; the channel wall of the air inlet channel is provided with a first connecting hole, the channel wall of the air outlet channel is provided with a second connecting hole, and a cavity is arranged above the air inlet channel and the air outlet channel; the cavity is internally provided with a timer, a rotary knob structure is arranged on a position, which is located at an opening of the cavity, above the timer, and a connecting device for controlling the communication of the first connecting hole of the air inlet channel and the second connecting hole of the air outlet channel is arranged between the space below the timer and the space above the air inlet channel and the air outlet channel. The household gas pipeline timer provided by the invention has a dual-seal guarantee, the sealing effect is good, and when the boiling food soup or boiling water on a gas stove overflows to extinguish the flames, the gas can still automatically cut out, thus the gas is prevented from leaking.

The invention discloses a chafing dish convenient for boiling food, which comprises a soup tureen for holding soup bases. The chafing dish is characterized in that a plurality of soup pockets for placing food to boil is hung on the edge on the inner side of the soup tureen; each soup pocket is composed of a handle and a skimmer; one end of the handle is fixed on the skimmer; the skimmer is composed of a arc-shaped plate, a side surface plate and a base plate, and forms a shape of which the upper side is open while the bottom and the side surface are closed; and a plurality of soup bases inlets are further formed in the side surface plate and the base plate. The chafing dish convenient for boiling food has the benefits that firstly, soup pockets are arranged in the soup tureen, and a person who has food on the table can choose the cooked degree of the boiling food, so that the taste of the food is improved, the food preference of every person on the table is cared, and the food waste is avoided; and secondly, the chafing dish is simple in structure, low in manufacturing cost, and convenient for machining and producing.

The invention relates to the technical field of kitchen equipment, in particular to a domestic automatic hotpot pot. The domestic automatic hotpot pot has the following technical scheme that the domestic automatic hotpot pot comprises a water boiling pot and a steam pot body arranged at the upper part of the water boiling pot, wherein the steam pot body is embedded in the opening position of the water boiling pot in a separable way; the center part of the steam pot is provided with a steam pipe; the lower part of the steam pipe passes through the center part of the steam pot; the upper part of the steam pipe extends to a position near the top end of the steam pot body; a separation net is arranged at the steam pipe near the top end of the steam pot body. The domestic automatic hotpot pot has the advantages that an installed driving mechanism drives a heating sieve screen to vertically move, so that the effect of automatically cooking and boiling food can be achieved; the excessive manual operation is not needed; convenience and high speed are realized; the domestic automatic hotpot pot is suitable for being popularized and used.

The invention discloses non-cooking-fume hot pot lifting equipment. The non-cooking-fume hot pot lifting equipment comprises a table body, a stove supporting piece, a pot body, a guiding column, a filter mechanism and a cooking fume suction mechanism. The filter mechanism comprises a filter net, a fixing frame and a drive air cylinder arranged in a lower table body. The top end of an air cylinderrod of the drive air cylinder penetrates through the guiding column and is located above the guiding column. The fixing frame is arranged at the top end of the air cylinder rod of the drive air cylinder. The filter net is fixed to the fixing frame, and the filter net is located in the pot body. According to the provided non-cooking-fume hot pot lifting equipment, cooking fume enters a fume suckingcover through fume sucking holes and then is exhausted through an air flue, the cooking fume cannot be diffused into a room, and the problems that cooking fume generated due to hot pot boiling is diffused all around, the environment is polluted by the cooking fume, and the consumption experience of eaters is reduced due to the cooking fume are solved; and under driving of the drive air cylinder,the filter net can ascend to the position above hot pot soup bases from the pot bottom, boiled foods stay on the filter net, guests can conduct division for eating, sanitation is achieved, and waste is avoided.