CN116236052A - Frying pan - Google Patents

Abstract

A frying pan is provided with a bottom wall, a side wall surrounding the bottom wall and a pan handle connected to the side wall, wherein the side wall is divided into a first part and a second part which are positioned on two sides of a straight line by taking the straight line parallel to the pan handle as a boundary. In a cross-section perpendicular to the straight line and passing through the geometric center of the bottom wall, the angle between the first portion and the bottom wall is larger than the angle between the second portion and the bottom wall. The invention has the advantage of easy stir-frying of food materials.

Description

Frying pan

Technical Field

The invention relates to kitchen utensils, in particular to a frying pan.

Background

In order to match with the stir-frying action of Chinese cooking, the bottom of a traditional frying pan is mostly designed into an arc shape and is deeper, so that a user can conveniently turn over stir-fried food materials by shoveling. In addition, the height of the conventional stove top is also specifically designed for the characteristics of the conventional wok so that the user can dig down at the most handy angle.

However, as shown in fig. 1, after the western kitchen ware is popularized, the western kitchen ware is further lifted by a user' S hand to smoothly take off the kitchen ware due to the fact that the western kitchen ware is higher than the conventional kitchen ware, and the bottom of the conventional wok W is deeper. Such action has long been prone to discomfort, resulting in many people changing to western style pan cuisine. However, as shown in fig. 2, because the pan wall PW of the western-style pan F is mostly steeper and the bottom B is flat, the turner SP must avoid the pan wall PW and slide into the bottom B with a large angle turning when turning, and the handle portion always forms a seesaw up and down motion during turning, which is not easy to operate. Therefore, some users U push food materials in the western pan F instead of taking the turner SP, but such operation is far from the stir-frying action of the chinese cuisine, which undoubtedly causes many restrictions on the cuisine mode.

Disclosure of Invention

The invention provides a frying pan which has the advantage of being easy to stir-fry food materials.

The frying pan provided by the invention is provided with a bottom wall, a side wall surrounding the bottom wall and a pan handle connected to the side wall, wherein the side wall is divided into a first part and a second part which are positioned at two sides of a straight line by taking the straight line parallel to the pan handle as a boundary. In a cross-section perpendicular to the straight line and passing through the geometric center of the bottom wall, the angle between the first portion and the bottom wall is larger than the angle between the second portion and the bottom wall.

In an embodiment of the invention, the maximum height of the first portion is smaller than the maximum height of the second portion.

In an embodiment of the invention, the maximum height of the first portion is equal to the maximum height of the second portion.

In one embodiment of the present invention, the straight line passes through the geometric center of the bottom wall.

In an embodiment of the invention, the pan handle overlaps with the straight line.

In an embodiment of the invention, the handle is connected to the second portion.

In an embodiment of the invention, the frying pan further has a supporting wall extending in a direction parallel to the straight line, and connected between the bottom wall and the partial first portion, wherein the supporting wall is inclined with respect to the bottom wall.

In an embodiment of the invention, the supporting wall is a planar wall or a curved wall.

In an embodiment of the invention, the bottom wall is circular, square or clam-shaped.

In an embodiment of the invention, an angle between the bottom wall and the first portion is greater than or equal to 135 degrees.

The side wall of the frying pan is divided into the first gentle part and the second steep part, so that the first part can be convenient for the shovel to be taken down, and the second part can prevent food materials from leaking out of the frying pan in the stir-frying process. Based on the above, the frying pan provided by the invention has the advantage of being easy to stir-fry food materials.

The foregoing description is only an overview of the present invention, and is intended to be implemented in accordance with the teachings of the present invention, as well as the preferred embodiments thereof, together with the following detailed description of the invention, given by way of illustration only, together with the accompanying drawings.

Drawings

FIG. 1 is a schematic view of a conventional wok used on a western style stove top.

FIG. 2 is a schematic diagram of stir-frying food materials using a conventional western pan.

FIG. 3 is a schematic top view of a frying pan in accordance with one embodiment of the present invention.

FIG. 4 is a schematic cross-sectional view of the pan of FIG. 3 taken along section line A-A.

FIG. 5 is a schematic top view of a frying pan according to another embodiment of the present invention.

FIG. 6 is a schematic top view of a frying pan in accordance with another embodiment of the present invention.

FIG. 7 is a schematic illustration of a turner being fried in the wok of FIG. 3.

FIG. 8 is a schematic view of the tilt of the pan of FIG. 3.

FIG. 9 is a schematic illustration of a pan cross-fry using the FIG. 3 pan.

FIG. 10 is a schematic illustration of a direct fry pan using the fry pan of FIG. 3.

FIG. 11 is a schematic top view of a frying pan in accordance with another embodiment of the present invention.

FIG. 12 is a schematic cross-sectional view of a frying pan in accordance with another embodiment of the present invention.

FIG. 13 is a schematic top view of a frying pan in accordance with another embodiment of the present invention.

Fig. 14 is a schematic view of pouring out food material using the wok of fig. 13.

Detailed Description

The conventional pan is inspected in an ergonomic angle, and is suitable for transverse swinging for stir-frying, so that the angle is comfortable and the action is consistent. In the traditional straight-direction working mode, the intuitive stir-frying action can not be performed in the pan. The transverse stir-frying is similar to the left and right stirring of food materials in a pot. Therefore, cooking tools suitable for lateral stir-frying have been developed on the market, but the frying pan 100 according to the present invention can be used with the above-mentioned turner, but is not limited thereto.

FIG. 3 is a schematic top view of a frying pan in accordance with one embodiment of the present invention. FIG. 4 is a schematic cross-sectional view of the pan of FIG. 3 taken along section line A-A. Referring to fig. 3 and 4, a frying pan 100 has a bottom wall 110, side walls 120, and a handle 130. The side wall 120 surrounds the bottom wall 110. The panhandle 130 is attached to the side wall 120. The side wall 120 is defined by a line L parallel to the handle 130 and is divided into a first portion 121 and a second portion 122 on opposite sides of the line L. In a cross-section perpendicular to the straight line L and passing through the geometric center C of the bottom wall 110, such as shown in fig. 4, the angle A1 between the first portion 121 and the bottom wall 110 is greater than the angle A2 between the second portion 122 and the bottom wall 110.

Referring to fig. 3 and 4 again, the straight line L passes through the geometric center C of the bottom wall 110, for example. However, the distribution ranges of the first portion 121 and the second portion 122 can be adjusted according to practical needs, and are not limited to those shown in the drawings, so that in other embodiments, the straight line L may be offset from the geometric center C. In the present embodiment, the positions of the first portion 121 and the second portion 122 can be adjusted according to the hands of the user. For example, the present embodiment is convenient for a user who uses his hand as the right hand to dig down. However, in another embodiment, the first portion 121 and the second portion 122 may be positioned opposite to that shown in FIG. 3 to facilitate a left-handed user to dig. In the present embodiment, the maximum height H1 of the first portion 121 of the sidewall 120 may be equal to the maximum height H2 of the second portion 122, but other embodiments are not limited thereto. In addition, the included angle A1 between the bottom wall 110 and the first portion 121 in the present embodiment may be greater than or equal to 135 degrees, so that the first portion 121 can be more easily shoveled.

The handle 130 is intended to be held by a user. The panhandle 130 of the present embodiment overlaps with the straight line L, for example, but the present invention is not limited thereto.

The bottom wall 110 of the present embodiment may be circular, but the present invention is not limited thereto. For example, referring to FIG. 5, the bottom wall 110a may be square. In the embodiment of fig. 6, bottom wall 110b of pan 100b may be clam-shaped. Incidentally, in the cross section shown in fig. 4, the bottom wall 110 is shown as being planar. However, in other embodiments, the bottom wall 110 may be curved, and the present invention is not limited thereto.

The sidewall 120 of the pan 100 of the present embodiment is divided into a first portion 121 that is flatter and a second portion 122 that is steeper than the prior art. Thus, as shown in FIG. 7, the first portion 121 of the sidewall 120 can facilitate sliding of the turner SP, and the second portion 122 can prevent food from leaking out of the wok 100 during the frying process. Based on the above, the frying pan 100 of the present embodiment can have the advantage of easy stir-frying of food materials. Furthermore, the first portion 121 of the pan 100 also allows easy pouring of the food material. Specifically, referring to fig. 8, after the stir-frying of the food is completed, the frying pan 100 may be tilted toward the first portion 121 so as to take out the food. Because the included angle A1 (shown in fig. 4) between the first portion 121 and the bottom wall 120 is relatively large, the frying pan 100 is not required to be inclined too much, so that a position convenient for taking out the food is achieved. Incidentally, the frying pan 100 of the present embodiment is suitable for a right-handed user to hold the handle 130 (shown in fig. 4) of the frying pan 100 with a left hand. It should be noted that referring to fig. 9 and 10, the user can also hold the pan handle 130 and rotate the pan 100 to change the direction of the turner. For example, in fig. 9, a user may use a spatula SP1 adapted for stir-frying, for example, so that the handle 130 is facing the user for using the frying pan 100 in a stir-frying manner. In fig. 10, a user may, for example, use a spatula SP2 adapted for direct frying, and then deflect the wok 100 by an appropriate angle to use the wok 100 in a direct frying manner.

FIG. 11 is a schematic top view of a frying pan in accordance with another embodiment of the present invention. The structure and advantages of the frying pan 100c of this embodiment are similar to those of the previous embodiments, and only the differences will be described below. Referring to fig. 11, a handle 130c may be coupled to the second portion 122. In detail, the straight line L of the present embodiment may pass through the geometric center C of the bottom wall 110, but the pan handle 130C is offset from the straight line L and connected to the second portion 122. In this way, the handle 130c is offset from the center of gravity of the pan 100c, and when the user holds the handle 130c to lift the pan 100c, the first portion 121 can sag along the center of gravity of the pan 100c, so that the user can tilt the pan 100c toward the first portion 121 more effectively.

FIG. 12 is a schematic cross-sectional view of a frying pan in accordance with another embodiment of the present invention. The structure and advantages of the frying pan 100d of this embodiment are similar to those of the previous embodiments, and only the differences will be described below. As shown in fig. 12, the maximum height H3 of the first portion 121d may be smaller than the maximum height H4 of the second portion 122d, so that the second portion 122d can block food during stir-frying.

FIG. 13 is a schematic top view of a frying pan in accordance with another embodiment of the present invention. Fig. 14 is a schematic view of pouring out food material using the wok of fig. 13. The structure and advantages of the frying pan 100e of this embodiment are similar to those of the previous embodiments, and only the differences will be described below. Referring to fig. 13 and 14, the frying pan 100e may further have a supporting wall 140e extending in a direction parallel to the straight line L. The support wall 140e is connected between the bottom wall 110 and the partial first portion 121, wherein the support wall 140e is inclined with respect to the bottom wall 110. In detail, as shown in fig. 14, when the user tilts the frying pan 100e, the supporting wall 140e can increase the supporting area to provide better supporting effect, so that the user can maintain the frying pan 100e in the tilted state more effort-saving. Incidentally, the supporting wall 140e in this embodiment is a planar wall, but in one embodiment, the supporting wall 140e may be a curved wall. The present invention does not limit the detailed structure of the support wall 140e.

In summary, the side wall area of the frying pan is divided into the first gentle portion and the second steep portion, so that the first portion of the side wall can be conveniently shoveled down, and the second portion can prevent food materials from leaking out of the frying pan in the frying process. Based on the above, the frying pan provided by the invention has the advantage of being easy to stir-fry food materials.

While the invention has been described with respect to preferred embodiments, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention, and that any such changes and modifications as described in the above embodiments are intended to be within the scope of the invention.

Claims (10)

1. A wok, characterized in that the wok has a bottom wall, a side wall surrounding the bottom wall and a pan handle connected to the side wall, wherein the side wall is delimited by a straight line parallel to the pan handle, and is divided into a first part and a second part located at both sides of the straight line, wherein in a cross section perpendicular to the straight line and passing through the geometric center of the bottom wall, the angle between the first part and the bottom wall is larger than the angle between the second part and the bottom wall.

2. The wok of claim 1, wherein the maximum height of the first portion is less than the maximum height of the second portion.

3. The wok of claim 1, wherein the maximum height of the first portion is equal to the maximum height of the second portion.

4. A wok according to claim 1, wherein the straight line passes through the geometrical centre of the bottom wall.

5. The wok of claim 1 or 4, wherein the handle overlaps the straight line.

6. The wok of claim 1 or 4, wherein the handle is attached to the second part.

7. The wok of claim 1, further comprising a support wall extending in a direction parallel to said straight line, connected between said bottom wall and a portion of said first portion, wherein said support wall is inclined with respect to said bottom wall.

8. The wok of claim 7, wherein the support wall is a planar wall or a curved wall.

9. The wok of claim 1, wherein the bottom wall is circular, square or clam shaped.

10. The wok of claim 1, wherein an angle between said bottom wall and said first portion is greater than or equal to 135 degrees.

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