CN211984980U

CN211984980U - Temperature-control Maillard aroma-enhancing stir-frying pan

Info

Publication number: CN211984980U
Application number: CN202020360698.9U
Authority: CN
Inventors: 周翔; 周绪友; 周鹏
Original assignee: Hefei Jinmanyuan Food Co ltd
Current assignee: Hefei Jinmanyuan Food Co ltd
Priority date: 2020-03-20
Filing date: 2020-03-20
Publication date: 2020-11-24
Anticipated expiration: 2030-03-20

Abstract

The utility model discloses a frying pan is turned over in accuse warm type maillard adding fragtant, including the frying pan body, the thermal-insulated skin of the inside outside fixedly connected with of frying pan body, and thermal-insulated outer right side fixedly connected with handle, handle lower extreme fixedly connected with slipmat, the sealed draw-in groove has been seted up to thermal-insulated skin inside, frying pan body upper end can be dismantled and be connected with the pot cover, and the sealed fixture block of pot cover lower extreme fixedly connected with, the mutual block of sealed fixture block and sealed draw-in groove, pot cover upper end fixedly connected with handle, and pot cover outside front end fixedly connected with temperature sensor, pot cover outside fixedly connected with heat dissipation pressure relief pipe, and heat dissipation pressure relief pipe lower extreme passes the pot cover outside. This frying pan is turned over in accuse warm type maillard enhancement has increased holistic heat preservation effect, and has increased holistic maillard reaction effect to guarantee holistic system effect of frying, prevent whole inside thermal quick loss, increased holistic heat preservation effect.

Description

Temperature-control Maillard aroma-enhancing stir-frying pan

Technical Field

The utility model relates to a turn over frying pan technical field, specifically be a temperature control type maillard aroma enhancement turns over frying pan.

Background

A frying pan is a cooking tool in China, is one of cookers, and is characterized in that the top of the frying pan is large, the bottom of the frying pan is round, and food in the south of China is mainly fried in small quantities, so the frying pan is designed to be provided with a handle to facilitate throwing and frying, the food can stick to the frying pan in the cooking process, and the food cannot stick to the frying pan due to the addition of Teflon coatings or ceramic coatings and the like in some frying pans.

But current stir-fry pot, holistic temperature is inconvenient to be controlled, leads to holistic inside high temperature to destroy the fried dish easily, has reduced the taste of fried dish, and current stir-fry pot holistic temperature and to the influence of maillard reaction great, the loss of whole inside temperature is too fast, has reduced the effect of food maillard reaction, has reduced whole practicality.

SUMMERY OF THE UTILITY MODEL

An object of the utility model is to provide a frying pan is turned over in accuse warm type maillard adding fragtant to propose current frying pan of turning over in solving above-mentioned background art, holistic temperature is inconvenient to be controlled, lead to whole inside high temperature to destroy the fried dish easily, reduced the taste of fried dish, and the holistic temperature of current frying pan and to maillard reaction's influence great, the loss of whole inside temperature is too fast, food maillard reaction's effect has been reduced, the problem of whole practicality has been reduced.

In order to achieve the above object, the utility model provides a following technical scheme: the utility model provides a frying pan is turned over in accuse warm type maillard adding fragtant, includes the frying pan body, the heat-proof skin of the inside outside fixedly connected with of frying pan body, and heat-proof outer right side fixedly connected with handle, handle lower extreme fixedly connected with slipmat, sealed draw-in groove has been seted up to heat-proof skin inside, frying pan body upper end can be dismantled and be connected with the pot cover, and the sealed fixture block of pot cover lower extreme fixedly connected with, the mutual block of sealed fixture block and sealed draw-in groove, pot cover upper end fixedly connected with handle, and pot cover outside front end fixedly connected with temperature sensor, pot cover outside fixedly connected with heat dissipation pressure relief pipe, and the heat dissipation pressure relief pipe lower extreme.

Preferably, the shape size looks adaptation in the outer and frying pan body outside of thermal-insulated skin, and the handle in the outer outside of thermal-insulated skin is the wood material, the slipmat of handle lower extreme is the high elasticity rubber material, and the slipmat sets up the anti-skidding line structure of equidistant distribution for the surface.

Preferably, the shape and size of the sealing clamping groove are matched with those of the sealing clamping block, the length of the sealing clamping block is equal to the depth of the sealing clamping groove, the sealing clamping block is made of high-elasticity rubber, and the lower end of the pot cover is attached to the upper end of the heat insulation outer layer when the sealing clamping block and the sealing clamping groove are clamped with each other.

Preferably, the heat insulation layer is arranged inside the pot cover, the heat insulation plate is fixedly connected inside the heat insulation layer, and the heat insulation plate is matched with the shape and the size inside the pot cover.

Preferably, the temperature sensor is overlapped with the vertical center line of the pot cover, and the temperature sensor passes through the outer side of the pot cover and extends to the lower end of the pot cover.

Preferably, the heat dissipation pressure relief pipes are symmetrically distributed in two groups about a vertical center line of the pot cover, and electromagnetic valves are fixedly connected to the outer sides of the heat dissipation pressure relief pipes.

Compared with the prior art, the beneficial effects of the utility model are that:

1. according to the temperature-control Maillard aroma-increasing stir-frying pan, the frying pan body is insulated by the heat-insulating outer layer, so that heat is prevented from being transferred to the handle to cause injury to a user, the heat loss in the frying pan body is prevented by the heat-insulating outer layer, the overall heat-insulating effect is increased, the overall Maillard reaction effect is increased, and the overall practicability is increased;

2. according to the temperature control type Maillard aroma-increasing stir-frying pan, the temperature inside the whole is measured by using the temperature sensor, so that the opening of the electromagnetic valve is conveniently controlled to emit the heat and pressure inside the whole, the temperature inside the whole is conveniently controlled, the temperature constancy of the whole is increased, the whole frying effect is ensured, and the practicability of the whole is increased;

3. this frying pan is turned over in accuse warm type maillard adding fragtant seals whole inside through using sealed draw-in groove and the mutual block of sealed fixture block, prevents external heat and the heat quick exchange of whole inside, and the pot cover is inside to be provided with the heat insulating board, has increased holistic thermal-insulated effect, prevents the thermal quick loss of whole inside, has increased holistic heat preservation effect.

Drawings

FIG. 1 is a schematic perspective view of the present invention;

fig. 2 is a schematic view of the unfolding structure of the present invention;

fig. 3 is a schematic view of the internal structure of the present invention.

In the figure: 1. a frying pan body; 2. an outer heat-insulating layer; 3. a grip; 4. a non-slip mat; 5. sealing the clamping groove; 6. a pot cover; 7. sealing the clamping block; 8. a handle; 9. a temperature sensor; 10. a heat dissipation pressure relief pipe; 11. a thermal insulation layer; 12. a heat insulation plate; 13. an electromagnetic valve.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments in the present invention, all other embodiments obtained by a person skilled in the art without creative work belong to the protection scope of the present invention.

Referring to fig. 1-3, the present invention provides a technical solution: the utility model provides a frying pan is turned over in accuse warm type maillard adding fragtant, including

frying pan body

1, 1 inside outside fixedly connected with of frying pan body insulates against heat outer 2, and insulate against heat outer 2 right sides fixedly connected with

handle

3, 3 lower extreme fixedly connected with slipmat 4 of handle, 2 inside sealed draw-in grooves 5 of having seted up of thermal-insulated skin, 1 upper end of frying pan body can be dismantled and be connected with

pot cover

6, and 6 lower extreme fixedly connected with seal fixture block 7 of pot cover, the mutual block of seal fixture block 7 and sealed draw-in

groove

5, 6 upper end fixedly connected with handles 8 of pot cover, and 6 outside front end fixedly connected with temperature sensor 9 of pot cover, 6 outside fixedly connected with heat dissipation pressure relief pipe 10 of pot cover, and heat dissipation pressure relief pipe 10.

Further, the shape size looks adaptation in the outer 2 and 1 outside of frying pan body of thermal-insulated skin, and the handle 3 in the outer 2 outside of thermal-insulated skin is the wood material, and slipmat 4 of 3 lower extremes of handle is the high elasticity rubber material, and slipmat 4 sets up the anti-skidding line structure of equidistant distribution for the surface, and slipmat 4 that the surface set up the anti-skidding line structure of equidistant distribution has increased whole anti-skidding effect to the person of facilitating the use snatchs, has increased the stability when wholly turning over the stir-fry.

Further, the shape and size of the sealing clamping groove 5 and the sealing clamping block 7 are matched, the length of the sealing clamping block 7 is equal to the depth of the sealing clamping groove 5, the sealing clamping block 7 is made of high-elasticity rubber, the lower end of the pot cover 6 and the upper end of the heat insulation outer layer 2 are mutually attached when the sealing clamping block 7 and the sealing clamping groove 5 are mutually clamped, the sealing clamping block 7 and the sealing clamping groove 5 are mutually clamped to increase the sealing performance of the whole inner part, the whole inner part is prevented from rapidly exchanging heat with the outside, and the whole practicability is increased.

Further, insulating layer 11 has been seted up to pot cover 6 inside, and the inside fixedly connected with heat insulating board 12 of insulating layer 11 to heat insulating board 12 and the inside shape size looks adaptation of pot cover 6, the inside heat insulating board 12 of insulating layer 11 prevents that whole inside heat from giving off fast, has increased the effect of whole maillard reaction.

Further, temperature sensor 9 overlaps with the vertical center line of pot cover 6, and temperature sensor 9 passes the pot cover 6 outside and extends to pot cover 6 lower extreme, and the temperature sensor 9 model is CWDZ11, conveniently monitors and controls whole inside temperature, has increased whole practicality.

Furthermore, the heat dissipation pressure release pipe 10 is symmetrically distributed with two groups about the vertical center line of the pot cover 6, the electromagnetic valve 13 is fixedly connected to the outer side of the heat dissipation pressure release pipe 10, the electromagnetic valve 13 facilitates overall control of pressure release and heat release, and overall practicability is improved.

The working principle is as follows: firstly, the heat insulation outer layer 2 at the outer side of the frying pan body 1 is convenient to insulate the heat generated by the frying pan body 1, the heat generated by the frying pan body 1 is prevented from being transmitted to the handle 3, the safety of a user is ensured, meanwhile, the heat at the upper end of the frying pan body 1 is prevented from being rapidly dissipated, thereby the overall heat insulation effect is increased, in the whole using process, the sealing clamping block 7 at the lower end of the pot cover 6 is mutually clamped with the sealing clamping groove 5 at the upper end of the frying pan body 1, the sealing property of the whole inner part is increased, the rapid heat exchange between the whole inner part and the outside is prevented, the heat insulation plate 12 in the pot cover 6 is increased, the rapid heat loss in the whole inner part is prevented, the overall Maillard reaction effect is increased, meanwhile, the temperature sensor 9 can monitor the temperature in the whole inner part, when the temperature, make whole inside steam discharge through heat dissipation pressure release pipe 10 to dispel the heat and the pressure release to whole, guarantee holistic system effect of frying, increased whole practicality.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The utility model provides a temperature control type maillard aroma enhancement turns over frying pan, includes the frying pan body, its characterized in that: the utility model discloses a frying pan, including frying pan body, handle, sealed draw-in groove, frying pan body upper end, pot cover outside fixedly connected with heat insulation layer, and heat insulation layer right side fixedly connected with handle, handle lower extreme fixedly connected with slipmat, heat insulation layer is inside to have seted up sealed draw-in groove, frying pan body upper end can be dismantled and be connected with the pot cover, and the sealed fixture block of pot cover lower extreme fixedly connected with, the mutual block of sealed fixture block and sealed draw-in groove, pot cover upper end fixedly connected with handle, and pot cover outside front end fixedly connected with temperature sensor, pot cover outside fixedly connected with heat dissipation pressure relief pipe.

2. The temperature-controlled maillard aroma-enhancing stir-frying pan according to claim 1, which is characterized in that: the shape size looks adaptation in the outer and frying pan body outside of thermal-insulated, and the handle in the outer outside of thermal-insulated is the wood material, the slipmat of handle lower extreme is the high elasticity rubber material, and the slipmat is the antiskid line structure that the surface set up equidistant distribution.

3. The temperature-controlled maillard aroma-enhancing stir-frying pan according to claim 1, which is characterized in that: the shape and size of the sealing clamping groove are matched with those of the sealing clamping block, the length of the sealing clamping block is equal to the depth of the sealing clamping groove, the sealing clamping block is made of high-elasticity rubber, and the lower end of the pot cover and the upper end of the heat insulation outer layer are attached to each other when the sealing clamping block and the sealing clamping groove are clamped with each other.

4. The temperature-controlled maillard aroma-enhancing stir-frying pan according to claim 1, which is characterized in that: the heat insulation layer is arranged inside the pot cover, the heat insulation plate is fixedly connected inside the heat insulation layer, and the heat insulation plate is matched with the shape and the size inside the pot cover.

5. The temperature-controlled maillard aroma-enhancing stir-frying pan according to claim 1, which is characterized in that: the temperature sensor is overlapped with the vertical center line of the cooker cover and extends to the lower end of the cooker cover through the outer side of the cooker cover.

6. The temperature-controlled maillard aroma-enhancing stir-frying pan according to claim 1, which is characterized in that: the heat dissipation pressure relief pipes are symmetrically distributed in two groups about a vertical center line of the pot cover, and electromagnetic valves are fixedly connected to the outer sides of the heat dissipation pressure relief pipes.