CN201143115Y

CN201143115Y - Non-burnt pot without oil smoke

Info

Publication number: CN201143115Y
Application number: CNU2007201290755U
Authority: CN
Inventors: 刘玉武
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-08-25
Filing date: 2007-08-25
Publication date: 2008-11-05
Anticipated expiration: 2017-08-25

Abstract

The utility model relates to an oil-smoke-less and not-burned pot which can not cause the phenomena of oil smoke and burned bottom and pot when being used for cooking food. The pot is provided with a structure of inner and outer pot bodies (both the inner and the outer pot bodies are manufactured by a thickened and pressure-resistant design, so as to ensure the operational performance). The position of pot openings of the inner and the outer pot bodies are sealed and welded to form an interlayer between inner and outer pots. Defined amount of heat conductive liquid is added in the interlayer (the heat conductive liquid adopted by the utility model has low thermal expansion coefficient and the boiling point is between 240 and 280 DEG C, so as to ensure the operational performance). Besides, being occupied by the heat conductive liquid, the space of the interlayer is vacuumized, so as to reduce the pressure produced in the interlayer when being heated. When the food is cooked, the heat energy is conducted to the food by the outer pot, the heat conductive liquid and the inner pot, under the action that the heat energy of the food and the heat conductive liquid is conducted and converted mutually by the inner pot, and under the effect of the heat exchange and the physical characteristic of the heat conductive liquid, the temperature of the inner pot is distributed uniformly, the heat conductive liquid and the inner pot can not produce excessive high temperature, and the temperature of the inner pot is controlled within the specific temperature which can not cause edible oil to be volatilized and smoky, therefore, when being used for cooking the food, the oil-smoke-less and not-burnt pot can ensure that the food is well-done and also can not cause the phenomena of oil smoke and burned bottom and pot.

Description

No oil smoke Non-burnt pot

Technical field

Edible kitchenware

Background technology

At present, existing pan is to rely on heat conducting principle, promptly thermal source by the pot body with thermal energy conduction in the pot on the food, when heating, the temperature of pot body constantly raises, pot body itself can not be controlled at temperature in the specific scope, when cooking food, and the unconfined intensification of pot body, make the oil in the pot produce oil smoke, be burned in the burnt end of institute's cooking food, cause the nutrition leak of food, the shortcoming that the mouthfeel color and luster descends.

Summary of the invention

Can not control kettle temperature for solving existing pan itself, when cooking food, produce the shortcoming of being burned in the oil smoke and the burnt end, the utility model provides a kind of pan, pot body itself can be controlled at kettle temperature in the specific scope, make it when cooking food, do not produce and emit the oil smoke and the burnt end phenomenon of being burned, make nutrition mouthfeel, the color and luster of institute's cooking food all remain on its optimum state that should have.

The technical scheme that its technical problem that solves the utility model adopts is: the pot body adopts inside and outside double-level-metal pot body structure, (interior outer pan body all adopts the thickening compressive resistance to manufacture and design, to guarantee its operating characteristic), an interior pot inner surface can adopt general surface or sticking oil coating surface, according to different thermals source or different user demands, can adopt dome-type pot body or column type pot body, the bottom of a pan can be adopted at the bottom of the dome-type or be flat, the version of pot body is: it is identical with outer pot to be inserted in a type shape in outer pot, size is less than the interior pot of outer pot, make between outer pot and the interior pot and form an interlayer, the boiler port seal welding of interior outer pot, (the conductive fluid thermal coefficient of expansion that the utility model adopts is low to add an amount of conductive fluid in the interlayer, boiling point is at 240--280 degree centigrade, a little less than the liquid material of edible oil boiling point, to guarantee its operating characteristic), space in the interlayer except that the space that conductive fluid occupies is evacuated, the pressure that produces in the interlayer when heating to reduce.Because the special tectonic of this pot, when cooking food, heat energy conducts to conductive fluid by outer pot, after conductive fluid is heated, give interior pot with heat energy conduction uniformly, interior pot is given food with thermal energy conduction again, because the boiling point of conductive fluid is a little less than the boiling point of edible oil, after reaching boiling point, conductive fluid no longer heats up, make edible oil not reach boiling temperature, at the heat energy of food and conductive fluid by the conduction mutually under the effect of conversion mutually of interior pot, and under the heat conduction and its physical characteristic effect of conductive fluid, the temperature of pot evenly distributes in making, conductive fluid and interior pot all can not produce strong high temperature, and the temperature of interior pot is controlled in deficiency so that in the specified temp that the edible oil volatilization is smoldered, so when cooking food, can make food well-done, can not produce again and emit the oil smoke and the burnt end phenomenon of being burned.Make nutrition, mouthfeel, the color and luster of institute's cooking food all remain on its optimum state that should have.

Description of drawings:

Accompanying drawing is a vertical section of the present utility model structural map

Among the figure: 1, interior pot; 2, outer pot; 3, interlayer; 4, handle.

The specific embodiment:

The utility model adopts inside and outside double-level-metal pot body structure (interior outer pan body all adopts thickening, and compressive resistance manufactures and designs, to guarantee its operating characteristic).

Be contrast accompanying drawing further specifying below to the utility model embodiment, in the accompanying drawings, it is identical with outer pot (2) to be inserted in a type shape in outer pot (2), size is less than the interior pot (1) of outer pot (2), make between outer pot (2) and the interior pot (1) and form interlayer (3), add an amount of conductive fluid in interlayer (3), the space that occupies except that conductive fluid in interlayer (3) space is evacuated with the external space, the outside welding handle (4) of outer pot (2), the boiler port seal welding of interior pot (1) and outer pot (2).

Operating procedure of the present utility model: whole pot is placed on the thermal source, begin heating, heat energy is given food by outer pot, conductive fluid, interior pot conduction, makes food be heated slaking.

Claims

A kind of no oil smoke Non-burnt pot, adopt inside and outside double boiler body structure, it is identical with outer pot promptly to be inserted in a shape in outer pot, size forms a mezzanine space less than the interior pot of outer pot between the outer pan body in making, add an amount of conductive fluid in mezzanine space, the boiler port seal welding of interior outer pot, it is characterized in that: mezzanine space and extraneous space cut off, and form a complete sealed space, constitute a whole pan by outer pot, conductive fluid, interior pot common combination together.