CN201977528U - Fry pan with temperature calling function - Google Patents

Abstract

The utility model relates to the field of frying pans, in particular to a temperature-calling frying pan, which solves the problems in the prior art that the temperature of the frying pan is difficult to control and the like. The handle of the frying pan is equipped with a color-changing temperature display sheet, which are 100°C color-changing temperature display sheet, 150°C color-changing temperature display sheet and 180°C color-changing temperature display sheet. There is also a 180°C micro temperature switch. ℃ on the micro temperature switch, and the 180 ℃ micro temperature switch is connected to the circuit where the buzzer is located. When the temperature reaches 180 DEG C, the buzzer calls for ten seconds. The utility model can control the temperature of the stir-fry, and can produce delicious stir-fry according to requirements. Moreover, there is absolutely no oil fume when cooking at this temperature, and the loss of vitamins is also very small.

Description

temperature call wok

technical field

The utility model relates to the field of frying pans, in particular to a temperature calling frying pan.

Background technique

In any Chinese cookbook, on the cooking method of each dish, it is indicated that "several heat" is the best cooking method. What the chefs say is how hot a dish is, translates to how many degrees Celsius it is in modern languages. The details are as follows: Chefs call the boiling temperature of cooking oil ten percent heat. The boiling points of different oils are not exactly the same, and the boiling points of various oils are roughly around 230°C to 250°C. 10% heat is about 23-25°C, 20% heat is about 46-50°C, 30% heat is 69-75°C, 40% heat is 92-100°C, 50% heat is 115-120°C, and 60% heat is about 115-120°C. 140-150°C for 70% heat, 160-175°C for 70% heat, 184-200°C for 80% heat, 207-225°C for 90% heat, and 230-250°C for 100% heat. As an ordinary consumer, I may not remember such details.

But because the raw materials of most home-cooked dishes are composed of "meat" and "vegetables", some woks do not know the temperature of the wok when they are dry, and there are some requirements for the temperature of the wok. Generally, when boiling water, 100°C, Green vegetables at 150°C and fried meat at 180°C are fine. At present, woks do not have temperature display and reminder functions, and the temperature is difficult to control.

Utility model content

The purpose of the utility model is to provide a temperature calling frying pan, which solves the problems in the prior art that the temperature of the frying pan is difficult to control.

The technical scheme of the utility model is:

One kind of temperature is called a frying pan, and the handle of the frying pan is provided with a color-changing temperature display sheet.

The temperature is called a wok, and the color-changing temperature-indicating sheets are respectively 100°C color-changing temperature-indicating sheet, 150°C color-changing temperature-indicating sheet and 180°C color-changing temperature-indicating sheet.

Described temperature calls frying pan, is also provided with 180 ℃ miniature temperature switch, and 180 ℃ of discoloration temperature-display sheets are contained on 180 ℃ miniature temperature switch, and 180 ℃ miniature temperature switch is connected to the circuit where buzzer is at.

The beneficial effects of the utility model are:

The utility model installs a 100°C color-changing temperature indicator, a 150°C color-changing temperature indicator, a 180°C micro temperature switch (a 180°C color-changing temperature indicator is attached to the top), a battery box and a buzzer on the handle of the frying pan, so that cooking can be controlled The temperature can be fried according to the requirements of delicious stir-fry. Moreover, there is absolutely no oil fume when cooking at this temperature, and the loss of vitamins is also very small.

Description of drawings

Fig. 1 is the structural representation of the utility model.

In the figure, 1. Wok; 2. 100°C color-changing temperature indicator; 3. 150°C color-changing temperature indicator; 4. 180°C micro temperature switch (180°C color-changing temperature indicator attached to the top); 5. Battery box and buzzer; 6. Pot handle.

Detailed ways

As shown in Figure 1, the temperature calling wok of the utility model mainly includes: wok 1, 100°C color-changing temperature display sheet 2, 150°C color-changing temperature display sheet 3, 180°C miniature temperature switch (180°C color-changing temperature display sheet attached to the upper side) 4, Battery box, buzzer 5, pot handle 6, etc., on the pot handle 6, 100°C color-changing temperature display sheet 2, 150°C color-changing temperature display sheet 3, 180°C miniature temperature switch (180°C color-changing temperature display sheet attached to the top) 4, Battery box and buzzer 5, 100°C color-changing temperature indicator 2 is close to wok 1. 180°C micro temperature switch is connected to the circuit where the battery box and buzzer 5 are located, when the temperature reaches 180°C, the 180°C micro temperature switch is closed , the circuit where the battery box and the buzzer 5 are located is conducted, and the buzzer sends out a sound reminder. In the utility model, the pot handle and the wok are made of the same material.

When cooking, the chef sees that the 100°C color-changing temperature indicator turns pink, and the temperature of the frying pan is 100°C; the chef sees that the 150°C color-changing temperature indicator turns yellow, and then he can cook; when the chef hears the buzzer, he can stir-fry meat . So, just remember: stir-fried meat at 180°C and vegetables at 150°C are fine. In this way, although it is not strictly cooked at the optimal temperature, it is also very close to the optimal temperature, and the taste will be significantly better. And there is absolutely no oily fume when cooking at this temperature, and the loss of vitamins is also very small. This also plays a great role in energy saving, emission reduction and low-carbon life, and it also reduces gas consumption for families.

Claims (3)

1. A temperature calling wok, characterized in that: the handle of the wok is provided with a color-changing temperature display sheet. 2. The temperature calling wok according to claim 1, characterized in that the color-changing temperature-indicating sheets are 100°C color-changing temperature-indicating sheet, 150°C-changing temperature-indicating sheet and 180°C color-changing temperature-indicating sheet. 3. The temperature calling wok according to claim 2, characterized in that: there is also a 180°C micro temperature switch, the 180°C color-changing temperature indicator is installed on the 180°C micro temperature switch, and the 180°C micro temperature switch is connected to the buzzer circuit where the device is located. the

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