CN2149836Y

CN2149836Y - Regulating type chafing dish

Info

Publication number: CN2149836Y
Application number: CN 93205005
Authority: CN
Inventors: 陈作贵
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-02-22
Filing date: 1993-02-22
Publication date: 1993-12-22
Anticipated expiration: 2003-02-22

Abstract

The utility model provides a regulating type chafing dish, which is composed of a big dish whose top part is provided with a lifting chafing dish and bottom part is provided with a plurality of holes and a small dish which is connected with the top part of the big dish via a hanging rod and a lifting cross rod. A regulating cross bar can control the depth of the small dish in the soup of the big dish, and the meat food can be boiled by the boiling soup which flows from the holes of the small dish; the put and life of the meat food can be made at the same time, the boiling degree of the meat food is uniform; the phenomena of non-boiled meat and over-boiled meat can not occur. The meat food can be put on the surface of soup to keep warm, so the mouth feel is good; also, the hygiene can be obtained. The utility model has the advantages of simple structure, low cost and convenient operation.

Description

Regulating type chafing dish

The utility model relates to a kind of family kitchen apparatus, especially a kind of adjustable type chafing dish.

Chafing dish product on the market can be divided into according to the use energy: charcoal or coal heating, gas or liquid fuel heat and electrical heating etc. at present.These chafing dishes all adopt single pot body, and meat or vegetables are all scalded in same pot and boil, and there is following deficiency in this monomer chafing dish: the meat that boils is difficult for pulling out, is sunken to the bottom of a pan and boils overdonely, and not only mouthfeel is bad, and nutrition is also suffered a loss.Boil as scalding with chopsticks clamping meat, clamping place is difficult for boiling, and chopsticks all scald bubble in pot, and is unhygienic, unbecoming, maturity is inhomogeneous.As in pot, putting several pieces meat, the ripe degree that begins to get food just, what food was got in the back will be overdone, is equipped with food as pressing from both sides out simultaneously, can turn cold very soon again, sense of food is poor.

The purpose of this utility model provides a kind of pannikin of adorning meat, dish and can move up and down in cauldron, scalds to boil to pick up conveniently health, two pot adjustable type chafing dishes attractive in appearance.

This adjustable type chafing dish is made of cauldron, pannikin, lifting chute, cross bar, peg, fixed handle etc.

Further describe below in conjunction with accompanying drawing.

Fig. 1 is the utility model cross-sectional view.

Fig. 2 is the utility model diagrammatic sketch of bowing.

This adjustable type chafing dish is made up of a cauldron (being slaughterhouse) and a pannikin (being vegetable dish) and elevating mechanism.Each fixes the center line both sides, top of cauldron (1) one the lifting chute (2) of carrying ear (6) is arranged, and lifting cross bar (4) passes lifting chute (2), is fixed in the chute by handle (3) activity; The bottom have a plurality of apertures center line both sides, pannikin (7) top each fix a peg (5), peg (5) is connected with lifting cross bar (4).Lifting cross bar (4) can move up and down in chute (2), drives peg (5) and pannikin (7) and moves up and down, and when moving to the desired height position, fastening handle (3) is fixing.

Cauldron and pannikin all adopt aluminium or stainless steel and other metal materials to make, cauldron is used for splendid attire dish class, meat and soup, pannikin is used for splendid attire needs promptly to scald the raw meat dish class of promptly eating, the Kong Kerang that opens of its bottom soup that boils enters, control the different depth of meat dish by regulating the lifting cross bar, in order to boiling and being incubated at cauldron.Compare with single pot of traditional chafing dish, the utlity model has following advantage: the sliced meat maturity is more even, nutrition must be in keeping preferably, meet the culinary art science, sliced meat are put toward little vegetable dish simultaneously, descend pan boiling simultaneously, remove the soup that boils after the maturation together, so do not have overdone sliced meat phenomenon, do not exist sliced meat to be sunken to the big the bottom of a pan yet and be difficult for gripping or the not yet done shortcoming of clamping place.Simultaneously can keep the ripe degree of cold cuts sheet, little vegetable dish leaves the distance hour of the soup that boils, and rolls the hot water vapor that the soup evaporation rises and can make the cold air height of the environment temperature of little vegetable dish than the environment in winter, owing to have a narrow range of temperature, dissipated heat is fewer, and the temperature retention time of sliced meat is longer, thereby mouthfeel is better.Because chopsticks no longer clamping sliced meat soup in the pot boil, gripping sliced meat in little vegetable dish, not only health but also refined.Original chafing dish product is not done too big change can utilize present technique transformation, and make it have above-mentioned function, and simple in structure, easy to use, and cost is low, is well suited for man of general cold factory and produces.

Claims

1, a kind of adjustable type chafing dish, form by cauldron (1), pannikin (7), it is characterized in that: each fixes the center line both sides, top of cauldron (1) one the lifting chute (2) of carrying ear (6) is arranged, and lifting cross bar (4) passes lifting chute (2) and is fixed in the chute by handle (3) activity; The bottom have a plurality of apertures center line both sides, pannikin (7) top each fix a peg (5), peg (5) is connected with lifting cross bar (4).