CN201388921Y

CN201388921Y - Non-oil smoke wok

Info

Publication number: CN201388921Y
Application number: CN200920053616U
Authority: CN
Inventors: 陈祥阳
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-03-28
Filing date: 2009-03-28
Publication date: 2010-01-27
Anticipated expiration: 2019-03-28

Abstract

The utility model discloses a non-oil smoke wok, comprising a wok handle and a wok body; the wok is compounded by three-layer metal materials; the wok is in a three-layer structure, when stainless steel at the outer layer is heated, the heat is transmitted to a middle layer from the outer layer, as aluminum alloy in the middle layer has rapid head conduction, and the heating is uniform, the heat can be uniformly transmitted to the stainless steel at the inner layer; in the utility model, as the wok adopts rational materials, uniform heating and heat conduction can be basically carried out, thereby effectively controlling oil smoke; in addition, the inner wall of the wok is made of the stainless steel which is bright, is easy to clean, and is suitable for spaders, and the outer surface of the wok is processed by adopting high-level brightness, therefore, the wok is suitable for various cooking utensils including an induction cooker.

Description

A kind of fume-free pan used in sauteing food

Technical field

The utility model relates to a kind of cooking utensils, particularly a kind of fume-free pan used in sauteing food.

Background technology

The common pot that uses single metal to make of people is cooked at present, these cooking methods of Fried, fried, cooked, fried all can produce a large amount of oil smoke, fission, charing, oxidation that kitchen fume edible oil and fat-containing food grease molecule in surpassing 240 ℃ heating process produces a series of complexity produce, wherein contain nearly 200 kinds of harmful chemicals, based on heterocycle, aromatic compound, and aldehyde, ketone, hydrocarbon, aliphatic acid, alcohol etc., these materials are very big to the harm of human body.In addition, contain a kind of carcinogenic substance that is called BaP (DNP) in the oil smoke, suck this harmful substance for a long time and can bring out viscera tissue and skin canceration.

In addition, when oil smoke is invaded the human respiratory tract with air, and then cause and various chronic diseases medically be called the oil smoke syndrome.Symptoms such as anorexia, vexed, lassitude, drowsiness, eyesight decline, fatigue and weak often appear in the people who got this syndrome.Harmful substance not merely is that kitchen operation person is had harm, and to upgrowth and development of children, and the elderly's respiratory disease also contains and produces a very large impact.Simultaneously, when oil smoke is attached to cutaneous eupnea and metabolism on the human epidermal, the epiderm skin factor and angiogenesis factor and cytoactive function seriously descend, the skin self-cleaning ability descends greatly, sends the grease flavor of extremely feeling sick easily, and face grows acne, lupus facialis easily, butterfly macules, chloasma etc., in the course of time, it is lax nonelastic that skin will become, and is full of wrinkle, gloomy coarse again tarnish.

Discover, oil smoke absorption and the grease that produces can not be degraded in natural environment for many years voluntarily, grease meeting enlarged link environment pollution, pollution to home environment is more direct, make electrical equipment, furniture, wall, ground, ornament in the room, and high-grade clothing shoes and hats etc. produce grease, variable color, peculiar smell rapidly, send out old, not easy to clean.So the fume-free pan used in sauteing food that does not produce oil smoke when developing a kind of cooking but also economize on oil has been put on people's research schedule.

Summary of the invention

In order to overcome the deficiencies in the prior art, do not produce oil smoke when the purpose of this utility model is a kind of cooking is provided but also economize on oil fume-free pan used in sauteing food.

The technical scheme that its technical problem that solves the utility model adopts is:

A kind of fume-free pan used in sauteing food comprises panhandle and pot body, and described pot body is composited for the three-layer metal material;

As the further improvement to above-mentioned embodiment, the skin and the internal layer of described pot body are stainless steel, and the intermediate layer is an aluminium alloy.

The beneficial effects of the utility model are: pot body of the present utility model is a three-decker, when fire heats outer field stainless steel, heat is delivered to the intermediate layer from skin, because the aluminium alloy heat conduction in intermediate layer is fast, and be heated evenly, thereby heat evenly is delivered on the internal layer stainless steel, this product is owing to adopt rational material, substantially can accomplish thermally equivalent and heat conduction, effectively contain oil smoke, the internal wall pot body of this product is a stainless steel in addition, light is easy clean, be suitable for any spader, and its outer surface adopts senior light to handle, thereby be applicable to the various kitchen range that comprise electromagnetic oven.

Description of drawings

The utility model is described in further detail below in conjunction with drawings and Examples.

Fig. 1 is the structural representation of a kind of embodiment of the utility model;

Fig. 2 is an A-A cutaway view among Fig. 1;

Fig. 3 is a B place enlarged drawing among Fig. 2.

The specific embodiment

With reference to Fig. 1, Fig. 2, Fig. 3, a kind of fume-free pan used in sauteing food comprises panhandle 1 and pot body 2, and described pot body 2 is composited for the three-layer metal material; The skin 21 and the internal layer 22 of described pot body 2 are stainless steel, and intermediate layer 23 is an aluminium alloy.

Show that through scientific research the boiling point of general edible oil is about 160 ℃, this moment, oil was still liquid, and oil is converted into gaseous state from liquid state, and critical-temperature should be about 240 ℃.So the temperature of general cooking just can for 160 ℃, 220 ℃ of the temperature of quick-fried are just enough, cooking between 160 ℃-220 ℃, effect is good especially, neither produces oil smoke, harmful to human, contaminated environment can be economized on oil again, because of oil gasization, ordinary pan can be wasted about oil mass of 20 percent, and the dish nutrition of fry to keep effect very much best.

Pot body 2 of the present utility model is a three-decker, when fire heats outer 21 stainless steel, heat is delivered to intermediate layer 23 from outer 21, because the aluminium alloy heat conduction in intermediate layer is fast, and be heated evenly, thereby heat evenly is delivered on internal layer 22 stainless steels, this product is owing to adopt rational material, substantially can accomplish thermally equivalent and heat conduction, effectively contain oil smoke, the internal wall pot body of this product is a stainless steel in addition, light is easy clean, be suitable for any spader, and its outer surface adopts senior light to handle, thereby be applicable to the various kitchen range that comprise electromagnetic oven.

Claims

1. a fume-free pan used in sauteing food comprises panhandle (1) and pot body (2), and it is characterized in that: described pot body (2) is composited for the three-layer metal material.

2. a kind of fume-free pan used in sauteing food according to claim 1 is characterized in that: the skin (21) and the internal layer (22) of described pot body (2) are stainless steel, and intermediate layer (23) are aluminium alloy.