CN210124433U

CN210124433U - Hot pot table with food material scalding and rinsing timing capability

Info

Publication number: CN210124433U
Application number: CN201920025194.9U
Authority: CN
Inventors: 马华
Original assignee: Beijing Hamai Food Technology Co Ltd
Current assignee: Beijing Hamai Food Technology Co Ltd
Priority date: 2019-01-07
Filing date: 2019-01-07
Publication date: 2020-03-06
Anticipated expiration: 2029-01-07

Abstract

The utility model relates to a chafing dish table with eat material boiling hot rinsing timing ability belongs to the technical field of chafing dish table, and its technical scheme main points are: including the table body, the table body has a desktop, is located the desktop middle part be the rectangle form put a pot groove to and set up in putting the heating device of a pot inslot, the desktop before every position face of having dinner forms the region of having dinner, arrange in the horizontal direction in proper order in the region of having dinner and be provided with a plurality of time-recorder, the time-recorder is rinsed regional one-to-one with placing a plurality of that the inside that scalds to rinse the pot in putting the pot groove formed. The utility model has the advantages that can be according to the ripe time of different types of edible material to the edible material timing of lower pot to guarantee to eat the material and boil thoroughly, be favorable to the health safety of human body.

Description

Hot pot table with food material scalding and rinsing timing capability

Technical Field

The utility model belongs to the technical field of the technique of chafing dish table and specifically relates to a chafing dish table with eat material boiling hot-wash timing ability is related to.

Background

Eating chafing dish has become the current popular party mode, the existing chafing dish has many kinds, the time for food material to be cooked is different, however, one principle is not changed, that is, "safe first, and the best cooked food is obtained. Therefore, it is most important to ensure that the food material is cooked.

When eating a hot pot, a lot of customers can directly put dishes and meat into a pot together, due to different food materials, the time required for cooking in boiling water is different, for example, eel, loach and the like can be cooked within fifteen minutes, as fish, shrimp and seafood live in water throughout the year and contain parasites or microorganisms, as people are fresh and fresh when eating the fish, shrimp and the like, customers often directly throw loaches and eel with blood into the pot, and if not cooked, bacteria or parasites in the meat can not be killed; meat foods such as old sliced meat, beef balls and fat sausages can also contain microorganisms, and the thickness of the sliced meat is different sometimes, so that the sliced meat is generally cooked for about 10 minutes to ensure that the sliced meat is fully cooked; of course, there are other food materials whose ripening times are also different.

However, customers are difficult to judge whether the dishes are cooked by the owner, some customers do not have time concepts at all, the dishes are often boiled in a pot and then are eaten, bacteria and microorganisms in the immature food are not killed and enter the human body, and diarrhea and even other serious diseases are easily caused.

SUMMERY OF THE UTILITY MODEL

The utility model aims at providing a chafing dish table with eat material and scald and rinse timing ability, its advantage can be according to the ripe time of different types of edible material to the edible material timing of lower pot to guarantee to eat the material and boil thoroughly, be favorable to the health safety of human body.

The above technical purpose of the present invention can be achieved by the following technical solutions: the utility model provides a chafing dish table with eat material scalds and swill timing ability, includes the table body, the table body has a desktop, is located the desktop middle part be the rectangle form put a pot groove to and set up in putting the heating device of a pot inslot, the desktop before every position of having dinner forms the region of having dinner, arrange in the region of having dinner in the horizontal direction in proper order and be provided with a plurality of time-recorder, the time-recorder rinses the regional one-to-one with placing a plurality of that the inside of rinsing the pot that scalds in putting a pot groove formed.

Through adopting above-mentioned technical scheme, through a plurality of timers that the regional setting of having dinner on the desktop, can with scald rinse the regional one-to-one of boiling in the pot, client can rinse the regional interior edible material of cooking of boiling into the difference and time, can ensure to eat the material maturity after the timing is accomplished, kills the material harmful healthy such as bacterium that the edible material has, guarantees client's health.

The utility model discloses further set up to: the timers are provided with four groups, and the four groups of timers correspond to one dining area.

Through adopting above-mentioned technical scheme, general boiling hot is rinsed the food material and just can satisfy the demand through four group's timers, ensures that client can time multiple edible material simultaneously, avoids influencing client's diet and experiences.

The utility model discloses further set up to: the timer is embedded in an installation groove formed in the dining area, and the upper surface of the timer is flush with the desktop.

Through adopting above-mentioned technical scheme, this setting avoids the timer to put the influence that causes to the bowl chopsticks on the desktop.

The utility model discloses further set up to: the surface of the timer is stuck with a transparent protective film.

Through adopting above-mentioned technical scheme, through the transparent protection film that sets up, guaranteeing can clearly see under the condition of timing time, can block to rinse a pot hot water juice to the pollution of time-recorder, and the waiter need not worry and causes the influence to the time-recorder when wasing the desktop.

The utility model discloses further set up to: the thickness dimension of the transparent protective film is 1.5 mm.

The utility model discloses further set up to: the transparent protective film is a polyurethane film.

The utility model discloses further set up to: the vertical distance between the timer and the edge of the table top at one side of the dining position is equal to the vertical distance between the timer and the edge of the pot placing groove at the same side.

Through adopting above-mentioned technical scheme, can avoid on the one hand because the time-recorder is too close apart from boiling hot pot, boiling hot pot high temperature is to the influence of time-recorder internals, and on the other hand guarantees that tableware such as bowls and chopsticks in the dining area can not shelter from the time-recorder.

The utility model discloses further set up to: the same side of the hot pot table is provided with two dining areas.

By adopting the technical scheme, the utility model discloses can have a dinner relatively for two people, also can have a dinner relatively for four people.

To sum up, the utility model discloses a beneficial technological effect does:

through a plurality of timers that add, can mutually independent rinse the regional edible material of boiling of the difference in boiling pot and time, guarantee that customer can eat ripe edible material, be favorable to customer's diet safety and health.

Drawings

Fig. 1 is a schematic view of the overall structure of a hot pot table with food material scalding and rinsing timing capability according to the present invention;

fig. 2 is a top view of the hot pot table with food material boiling timing capability of the present invention;

fig. 3 is a schematic cross-sectional view illustrating a mounting structure of a timer, a mounting groove, and a transparent protective film according to an embodiment of the present invention.

In the figure, 1, a pot is scalded and rinsed; 2. boiling in the hot water area; 3. a table body; 31. a desktop; 32. placing the pot in a pot groove; 4. a timer; 5. mounting grooves; 6. a transparent protective film; 7. a warning light; 8. a dining area.

Detailed Description

Referring to fig. 1 and 2, the utility model discloses a chafing dish table with eat material boiling time counting ability uses with boiling hot pot 1 cooperation, should scald and rinse pot 1 and be the rectangle form, and it is regional 2 that boiling of two rectangles that its inside can equally divide into, and two are rinsed and boil regional 2 and correspond one of both sides respectively and just eat position or two just eat positions.

The hot pot table comprises a table body 3, wherein the table body 3 is provided with a horizontal table top 31, the size and specification of the table top 31 can be designed according to the actual space requirement, and the shape of the table top 31 is preferably rectangular.

The geometric center of the tabletop 31 is provided with a rectangular pot placing groove 32, the bottom of the pot placing groove 32 is provided with a heating device, the heating device can be heated by ignition or electromagnetic heating, the hot-boiling pot 1 is placed in the pot placing groove 32, and the hot-boiling pot is enabled to be in one-to-one correspondence with the boiling areas 2 to obtain the dining positions.

The hot pot table can be set as a two-person table, specifically two persons sit opposite to each other, and also can be set as a four-person table, specifically two persons on the same side are arranged side by side, and four persons sit opposite to each other. Here, we will explain in detail with a two-person table as an example:

desktop 31 in front of every position face of having dinner is regional 8 of having dinner of customer for, is provided with a plurality of time-recorder 4 in regional 8 of having dinner, and preferred setting is four, and four time-recorders 4 arrange the setting in proper order on a horizontal line, and every time-recorder 4 is to putting 32 direction extensions of pot groove and corresponding to scalding one in rinsing pot 1 and rinse regional 2 of boiling, thereby can guarantee that every edible material of rinsing regional 2 scalds to rinse the time and all can independently time through corresponding time-recorder 4.

Preferably, the timer 4 is arranged in the middle of the vertical distance between the edge of the pot holding groove 32 and the edge of the desktop 31 of the dining position on the same side, so that a customer can not be shielded by tableware when observing the scalding time on the timer 4, and in addition, the influence of high temperature caused by the fact that the timer 4 is too close to the scalding pot 1 on the timer 4 on the internal parts of the timer 4 is avoided.

As mentioned in the background, the time required for the food to be cooked varies depending on the type of food, such as: we divide the food material ripening time into four time periods: 1. the boiling time is 20 minutes; 2. the time for scalding and rinsing the old sliced meat, the beef and the like is 15 minutes; 3. scalding herba Zosterae Marinae, fructus Benincasae and Asparagus lettuce for 5 min; 4. rape, crowndaisy chrysanthemum, beancurd skin and the like need 3 minutes; of course, the ripening time of each food material is not a definite time, but a better boiling time formed after experiments, and regarding the ripening time of food materials of various seafood, meat and vegetable materials, the hot pot restaurant can recommend a corresponding healthy boiling time table for customers to refer to. Therefore, the four timers 4 are set according to four time periods respectively, so that the safe and healthy scalding habits of customers are developed.

It should be noted that the timer 4 can select a countdown function, a timing reset function, and a function of adjusting the timing time, so that the customer can adjust the time according to the hot dishes.

Referring to fig. 3, in order to prevent timer 4 from protruding from table top 31 and affecting dining, a mounting groove 5 is formed on the surface of table top 31 corresponding to timer 4, and timer 4 is embedded in mounting groove 5, so that the upper surface of timer 4 is flush with the surface of table top 31. Preferably, according to the technical scheme of the utility model, it has a transparent protection film 6 to cover at the upper surface of time-recorder 4, can choose for use the bonding mode to fix transparent protection film 6, can avoid client to scald the material and drip on time-recorder 4 at the in-process of pressing from both sides the material of eating through the transparent protection film 6 that sets up.

Further, the thickness dimension of protection film is 1.5mm, can not influence the normal placing of bowl chopsticks on the one hand, and on the other hand makes things convenient for the waiter to wash desktop 31. The transparent protective film 6 may be a polyurethane film.

In order to remind the customer of having a meal in time, a warning lamp 7 is arranged on each timer 4, and when the food materials reach the range of scalding time, the warning lamp 7 flickers.

The embodiment of this specific implementation mode is the preferred embodiment of the present invention, not limit according to this the utility model discloses a protection scope, so: all equivalent changes made according to the structure, shape and principle of the utility model are covered within the protection scope of the utility model.

Claims

1. The utility model provides a chafing dish table with eat material boiling hot timing ability, includes table body (3), its characterized in that, table body (3) have a desktop (31), be located desktop (31) middle part be the rectangle form put a pot groove (32) to and set up in putting heating device (33) in pot groove (32), desktop (31) before every dining position face form regional (8) of having dinner, arrange in horizontal direction in the regional (8) of having dinner in proper order and be provided with a plurality of time-recorder (4), time-recorder (4) and place a plurality of boiling regional (2) one-to-one that the inside formed of boiling hot pot (1) of putting in pot groove (32).

2. A hot pot table with food material scalding and rinsing timing capability according to claim 1, wherein: the timers (4) are provided with four groups, and the four groups of timers (4) correspond to one dining area (8).

3. A hot pot table with food material scalding and rinsing timing capability according to claim 1, wherein: the timer (4) is embedded in an installation groove (5) formed in the dining area (8), and the upper surface of the timer (4) is flush with the desktop (31).

4. A hot pot table with food material scalding and rinsing timing capability according to claim 3, wherein: and a transparent protective film (6) is adhered to the surface of the timer (4).

5. A hot pot table with food material scalding timing capability according to claim 4, characterized in that: the thickness of the transparent protective film (6) is 1.5 mm.

6. A hot pot table with food material scalding timing capability according to claim 4, characterized in that: the transparent protective film (6) is a polyurethane film.

7. A hot pot table with food material scalding and rinsing timing capability according to claim 1, wherein: the vertical distance between the timer (4) and the edge of the table top (31) on one side of the dining position is equal to the vertical distance between the timer and the edge of the pot placing groove (32) on the same side.

8. A hot pot table with food material scalding and rinsing timing capability according to claim 1, wherein: the same side of the hot pot table is provided with two dining areas (8).