CN202681627U - steam hot pot - Google Patents

Abstract

The utility model relates to a steam hot pot that can cook food without soaking it in water, comprising an electric heating pot and a cover, a water pot matched with a dish pot, a water storage area is formed between the inner side of the water pot and the lower side of the bottom of the dish pot, a sealing rubber ring is arranged between the water pot and the dish pot to prevent the water vapor in the water storage area from leaking from the interval between the water pot and the dish pot; a steam induction pipe is arranged at the bottom of the dish pot to introduce the steam in the water storage area into the dish pot, the steam induction pipe is higher than the bottom of the dish pot, a side hole is opened on the upper part of the steam induction pipe, and a steam guide cover is arranged on the outer cover of the steam induction pipe to guide the steam flowing out through the side hole of the steam induction pipe to the bottom of the dish pot; the mouth of the dish pot is matched with the cover. The clean water in the water pot is heated to vaporize into water vapor, and the water vapor is guided to the bottom of the dish pot through the steam induction pipe and the steam guide cover, and then diffuses into the dish pot and contacts meat or vegetables, so that the meat and vegetables are heated into cooked food.

Description

steam hot pot

technical field

The utility model relates to a steam chafing dish, in particular to a chafing dish which uses steam to directly heat food.

Background technique

The existing chafing dish consists of a pot body for containing food and a heating body. When in use, pour a certain amount of water into the pot body, use the heating body to heat the water in the pot, and then put the food into the pot to cook the food. cooked; the existing hot pot puts the food directly in the pot to heat and cook, because there is a lot of water in the pot, the heating time is long, and the temperature of the bottom of the pot is high, so it is easy to burn and paste at the bottom of the pot, and the food is soaked for a long time In the water, it is not easy to maintain the original flavor of the ingredients.

Contents of the invention

The purpose of the utility model is to solve the problem that the food in the existing hot pot is directly soaked in water and cannot keep the original taste of the ingredients, and to provide a steam hot pot that can cook the food without soaking in water.

The purpose of this utility model is achieved in the following way: a steam chafing dish includes an electric heating pot and a cover, wherein the electric heating pot is an ordinary electric heating pot, and it is composed of a water pot and an electric heating plate, and the electric heating plate is opposite to the inside of the water holding pot. The water is heated, the water holding pot is matched with a vegetable holding pot, a water holding area is formed between the inner side of the water holding pot and the lower side of the bottom of the vegetable holding pot, and the water holding area is formed between the water holding pot and the vegetable holding pot A sealing rubber ring is provided to prevent the water vapor in the water holding area from leaking from the interval between the water holding pot and the vegetable holding pot; Describe the steam induction pipe in the vegetable pot, the steam induction pipe is higher than the bottom of the vegetable storage pot, the upper part of the steam induction pipe has a side hole, and the outer cover of the steam induction pipe has a The steam flowing out of the side hole is guided to the steam guide cover at the bottom of the vegetable holding pot; the mouth of the vegetable holding pot is matched with the cover. When in use, first pour a proper amount of water into the water pot, then put the vegetable pot into the water pot, put meat or vegetables into the pot, turn on the power of the electric heating plate, and the water in the pot After the water is heated, it is vaporized into water vapor, and the water vapor is guided to the bottom of the vegetable serving pot through the steam pipe and the steam guide cover, and then diffuses into the vegetable holding pot and contacts the meat or vegetables, thereby heating the meat and vegetables to mature food.

Between the lower side of the bottom of the vegetable pot and the bottom of the water pot, there is an isolation ring that divides the water holding area into a heating area and a water storage area, and the electric heating plate is arranged in the water holding pot. At the position of the heating zone, the lower end of the steam induction pipe communicates with the heating zone. The advantage is that the electric heating plate heats the water in the heating area intensively, so that the water in the heating area can be heated quickly during use. When the water in the heating area is evaporated, the water in the water storage area passes through the isolation ring and The space between the bottoms of the water pots is left in the heating zone to supplement the water volume in the heating zone to achieve high efficiency and energy saving effects.

The steam induction pipe and the vegetable pot are connected by welding or threaded connection.

The steam guiding pipe and the steam guiding hood are connected by thread or fastening. The detachable structure between the steam guide cover and the steam induction pipe is convenient for cleaning the steam guide cover and the steam induction pipe.

Due to the adoption of the technical solution described in the utility model, the food is not directly soaked in water when cooking, but is cooked by absorbing the heat released by the steam, and the remaining water in the vegetable pot is very little, so It can keep the original taste of the ingredients.

Description of drawings

Below in conjunction with accompanying drawing and embodiment the utility model is further described.

Fig. 1 is a three-dimensional exploded schematic diagram of an embodiment of the present invention.

Fig. 2 is a three-dimensional enlarged view of another angle of the steam induction pipe in Fig. 1 .

Fig. 3 is a perspective enlarged view of another angle of the steam guide cover in Fig. 1 .

Fig. 4 is a schematic cross-sectional view of the assembled parts in Fig. 1 .

Fig. 5 is a partially enlarged view of part A in Fig. 4 .

Fig. 6 is a schematic perspective view of another shape of the steam induction pipe used in the embodiment of Fig. 1 .

Fig. 7 is a perspective view of the steam guiding hood matched with the steam guiding tube when the steam guiding tube shown in Fig. 6 is used in the embodiment of Fig. 1 .

Fig. 8 is a cross-sectional view when the steam guide pipe in Fig. 6 and the steam guide cover in Fig. 7 are installed in the vegetable serving pot in Fig. 1 .

Fig. 9 is a partially enlarged view of part B in Fig. 8 .

Among the figure 91, cover, 92, base plate, 93, shell, 8, water holding pot, 81, electric heating plate, 82, sealing rubber ring, 1, dish holding pot, 11, through hole, 2, steam induction pipe, 3, Steam guide cover, 4, nut; 21, lower thread, 22, upper thread, 23, side hole, 31, notch, 32, top, 12, isolation ring; 5, steam pipe, 51, lower thread, 52, ring Slot, 53, side hole, 6, steam guide cover, 61, breach, 62, chuck.

Detailed ways

See Fig. 1, described steam chafing dish, comprise cover 91, water pot 8, shell 92 and base plate 93 etc., wherein the water pot 8 with electric heating plate 81, shell 92 and base plate 93 constitute a common electric heating pot, electric heating plate 81 Brazed in the bottom center of the water pan.

In conjunction with Fig. 1 and Fig. 2, described steam chafing dish, its water-holding pot 8 matches with dish-holding pot 1, constitutes a water-holding area between the inner side of water-holding pot 8 and the underside of the bottom of dish-holding pot 1, and the water-holding pot 8 An annular sealing rubber ring 82 is fixedly snapped into the upper port portion; the lower thread 21 (see Fig. 2 ) at the lower end of the steam induction pipe 2 passes through the through hole 11 in the center of the bottom of the vegetable pot and is threadedly coupled with the nut 4 to guide the induction The steam pipe is fixed in the water pot, and the thread on the inside of the top of the steam guide cover 3 is coupled with the upper thread 22 on the upper end of the steam guide pipe to fix the steam guide cover 3 in the steam guide pipe; see Figure 4, the bottom of the vegetable pot 1 Between the lower side and the bottom of the water pot 8, there is an isolating ring 12 that divides the water holding area into a heating area and a water storage area. Directly below 12, the inside of the isolating ring 12 is the heating zone, and other areas between the outside of the isolating ring 12 and the water pot are the water storage areas.

See Fig. 4, the port on the vegetable pot 1 is matched with the cover 91. During use, in Fig. 4 (in conjunction with Fig. 5), the water that is positioned at the heating zone inside spacer ring 12 in the water holding pot 8 is because is positioned at the top of heating pan 81, so is heated at first, when the water in the spacer ring evaporates, water The steam flows through the passage between the steam guide pipe 2, the side hole 23 on the upper part of the steam guide pipe, the outer wall of the steam guide pipe 2 and the inner wall of the steam guide cover 3, and then flows to the bottom of the vegetable pot 1 through the gap 31 on the steam guide cover limit, and finally to the bottom of the vegetable pot 1. Diffuse outward and upward and contact the food in the vegetable pot, the water vapor will condense and release heat to the food after meeting the food, so that the food is heated and cooked; during the process of the water in the isolation ring 12 being evaporated and reduced, the isolation ring Outer water will flow into the gap between the isolation ring and the bottom of the vegetable pot to replenish in the heating zone. Therefore, during the use process, the heating plate concentrates the firepower to heat the water in the heating zone inside the isolation ring, while the temperature rise of the water in the water storage area outside the isolation ring is small, and the time from turning on the power to steam output is short when starting to use; If the isolating ring in this embodiment is not used, the water in the entire water holding area will be heated to boiling state during use, and the wasted electric energy is large.

After use, the steam guiding cover 3 is unscrewed from the steam guiding pipe 2 and can be cleaned.

In the above-mentioned embodiments, the steam guide hood and the steam induction pipe are connected by thread, but in fact, the two can also be connected by snap-fit. As shown in FIG. 6 , the difference between the steam guide pipe 5 and the steam guide pipe 2 in the embodiment of FIG. 1 is that an annular groove 52 is provided on its upper part to match the clip 62 on the upper part of the steam guide cover 6 in FIG. 7 . 8 and 9, when in use, cover the steam guiding pipe 5 with the steam guiding cover 6 and press down firmly, so that the clip 62 on the upper part of the steam guiding cover 6 is snapped into the upper part of the steam guiding tube 5 under the elastic force of the material itself. In the annular groove 52, the steam guide cover 6 is fixed in the steam guide pipe to prevent the steam guide cover from being lifted up by the pressure of the steam during use; when cleaning, just pull the steam guide cover 6 upwards to make it Separate from the steam pipe.

Claims (4)

1. steam chafing dish, comprise electric food warmer and lid, described electric food warmer is made of be filled with water pot and electric hot tray, it is characterized in that described be filled with water pot with contain the dish pot and match, consist of water-containing area with containing between the dish pot bottom downside in that the described pot that is filled with water is inboard, arrange one between the dish pot at the described pot and containing of being filled with water and prevent that the water vapour in the described water-containing area is from being filled with water pot and containing the sealing rubber ring of the interval leakage between the dish pot; Be provided with the steam in the described water-containing area is introduced the described steam inducing tube of containing in the dish pot at the described dish pot bottom of containing, this steam inducing tube exceeds described bottom of containing the dish pot, described steam inducing tube top has side opening, described steam inducing tube be covered with the steam that will flow out through the side opening of described steam inducing tube be directed to described contain the dish pot bottom lead the vapour cover; Described oral area and the described lid of containing the dish pot matches.

2. described steam chafing dish according to claim 1 is characterized in that containing dish pot bottom downside and described being filled with water is provided with the shading ring that described water-containing area is divided into the thermal treatment zone and storage area between the pot bottom described, and described electric hot tray is arranged on the described pot that is filled with water

In over against the position of the described thermal treatment zone, described steam inducing tube lower end communicates with the described thermal treatment zone.

3. described steam chafing dish according to claim 1 and 2 is characterized in that described steam inducing tube is welded to connect or is threaded with containing to adopt between the dish pot.

4. described steam chafing dish according to claim 1 and 2 is characterized in that described steam inducing tube is threaded or is fastened and connected with leading to adopt between the vapour cover.

Images