CN215304918U - Novel cooker - Google Patents

Abstract

The utility model discloses a novel cooker which comprises a cooker body, wherein a main cooking surface is arranged at the center of the bottom of the cooker body, the inner surface and the outer surface of the main cooking surface are cambered surfaces which are arched outwards, supporting ribs surrounding the main cooking surface are arranged on the outer surface of the main cooking surface, supporting planes are formed at the bottoms of the supporting ribs, and the supporting planes are lower than the lowest point of the outer surface of the main cooking surface. The cooker provided by the utility model is provided with the first auxiliary cooking surface and the second auxiliary cooking surface, and different cooking surfaces can be selected to be heated to different degrees in the cooking process, or different dishes can be simultaneously cooked to be heated distinctively. The pot tool also has the effect of collecting heat.

Description

Novel cooker

Technical Field

The utility model relates to the technical field of cookers, in particular to a novel cooker.

Background

The pot is an essential kitchen utensil in people's daily life. With the continuous development of science and technology and the increasing promotion of people's quality of life, current pan can be suitable for various heating sources usually. The pan of prior art at present is in order to make the pan can steadily place, and its bottom generally sets up to flat, and prior art's pan does not set up heat conduction or thermal-arrest structure, and its heating efficiency is low.

The prior pot structure has the following defects: firstly, in the use process of the existing pot, the flat-bottomed pot body is easy to be heated and deformed, and the problem that the bottom is raised inwards to cause no oil accumulation or is raised outwards to cause unstable placement can occur; secondly, the existing pot has low heating efficiency and large energy consumption in the using process; thirdly, the cooking surface of the existing pot is single, and when various dishes are put into the pot at the same time, different heating can not be carried out in a targeted manner.

SUMMERY OF THE UTILITY MODEL

The utility model aims to overcome the defects in the prior art and provides a novel cooker capable of overcoming the defects recorded in the background technology.

The technical scheme adopted by the utility model for solving the technical problems is as follows:

the utility model provides a novel pot, includes the pot body, the bottom center of the pot body has main culinary art face, the internal surface and the surface of main culinary art face are the cambered surface of outside hunch-up, the surface of main culinary art face is equipped with centers on the support rib of main culinary art face, the bottom of supporting the rib forms supporting plane, supporting plane is less than the minimum of the surface of main culinary art face.

Preferably, the periphery of the main cooking surface is provided with a first auxiliary cooking surface surrounding the main cooking surface, the periphery of the support rib is provided with a first heat-resistant rib, and a first heat-resistant annular cavity is formed between the first heat-resistant rib and the support rib.

Preferably, the top surface of the first heat-blocking ring cavity is provided with a plurality of middle ring heat-conducting ribs extending from the support rib to the first heat-blocking rib in the radial direction, a middle ring heat-conducting groove is formed between adjacent middle ring heat-conducting ribs, and the middle ring heat-conducting grooves are arranged in the direction from the support rib to the first heat-blocking rib at equal intervals in width.

Preferably, a second auxiliary cooking surface surrounding the first auxiliary cooking surface is arranged on the periphery of the first auxiliary cooking surface, a second heat-resistant rib is arranged on the periphery of the first heat-resistant rib, a second heat-resistant ring cavity is formed between the second heat-resistant rib and the first heat-resistant rib, a plurality of outer ring heat-conducting ribs radially extending from the first heat-resistant rib to the second heat-resistant rib are arranged on the top surface of the second heat-resistant ring cavity, an outer ring heat-conducting groove is formed between adjacent outer ring heat-conducting ribs, and the width of the outer ring heat-conducting groove is gradually reduced from the first heat-resistant rib to the second heat-resistant rib.

Preferably, the outer surface of the main cooking surface is provided with an inner annular rib arranged around the center of the pot body, the inner annular rib is positioned inside the support rib, and a heating annular cavity is formed between the inner annular rib and the support rib.

Preferably, the top surface of the heating ring cavity is provided with a plurality of inner ring heat conduction ribs extending from the inner ring rib to the support rib in the radial direction, and an inner ring heat conduction groove is formed between adjacent inner ring heat conduction ribs.

Preferably, the inner ring rib and the support rib are coaxially arranged, the circumference of the heating ring cavity is equidistant, and the width of the inner ring heat conduction groove is gradually increased from the inner ring rib to the support rib.

Preferably, the bottom surface of the inner ring rib is higher than the supporting plane, a buffer cavity communicated with the heating ring cavity is formed in the center of the inner ring rib, and the diameter of the inner ring rib is smaller than the diameter of an outer ring fire of the gas stove.

Preferably, the outer surface of the main cooking surface is provided with a magnetic conduction layer, the height of the support ribs is 1mm-8mm, and the magnetic conduction layer is pressed on the outer surface of the main cooking surface by adopting a double-bottom pressing mode; or the magnetic conduction layer is formed on the outer surface of the main cooking surface by spraying.

Preferably, the novel pot comprises a pot body, wherein an opening is formed in the upper part of the pot body, an outer edge of the pot body is formed at the opening, a quick-cooling annular rib with the thickness larger than that of the pot body is formed on the outer edge, the quick-cooling annular rib is upwards protruded from the side wall of the pot body in an inwards concave type curved surface, and the thickness of the quick-cooling annular rib is linearly reduced towards the top surface of the pot body at the thickest point; or,

the supporting ribs are provided with auxiliary supporting pieces, the auxiliary supporting pieces are arranged around the supporting ribs, the bottom surfaces of the auxiliary supporting pieces and the supporting plane are arranged on the same plane, and the supporting area of the auxiliary supporting pieces is larger than that of the supporting ribs; or,

and the supporting rib is provided with a pressure relief notch which is arched upwards from the supporting plane.

The utility model has the beneficial effects that:

1. the heat-resistant ribs on the outer surface of the pot body of the pot can gather heat to the pot bottom, so that heat loss is reduced, heating efficiency is improved, meanwhile, the heat-resistant ribs can prevent the heat from spreading to the position of the pot handle, and the risk that a user is scalded is reduced;

2. the pot bottom is provided with support ribs, and the pot body is placed on the heating platform through the support ribs and can be stably placed on the heating platform even if the pot body is heated and deformed;

3. the heat conduction groove on the outer wall of the pot body improves the heat conduction efficiency of the pot body, and further reduces the heating energy consumption;

4. the inner surface and the outer surface of the bottom of the pot body are both provided with cambered surfaces, so that oil is guaranteed to be collected when the pot body is in use, and the problem of difficult oil collection can be avoided even if the bottom of the pot body is slightly heated and deformed;

5. the cooker has the advantages that the cooking surfaces with different heating degrees can be selected, and different dishes put into the cooker at the same time can be cooked at different temperatures, so that the cooked dishes are more delicious.

6. The magnetic conduction layer is arranged at the bottom of the pan, and the heating scheme of the pan body is expanded, so that the pan can be heated by open fire or by electromagnetic heating.

Drawings

FIG. 1 is a schematic structural view of a pan body of the present invention;

FIG. 2 is a schematic cross-sectional view of the pan body of the present invention;

FIG. 3 is an enlarged schematic view at A in FIG. 2;

FIG. 4 is a schematic structural view of the cookware in a bottom view according to the present invention;

FIG. 5 is an enlarged schematic view at B in FIG. 4;

fig. 6 is a structural schematic view from the bottom of another embodiment of the pot of the present invention.

In the figure: 1. the pot body, 2, main culinary art face, 3, support rib, 4, support plane, 5, first supplementary culinary art face, 6, first heat bar that hinders, 7, first heat ring chamber that hinders, 8, well ring heat conduction muscle, 9, well ring heat conduction groove, 10, second supplementary culinary art face, 11, second heat bar that hinders, 12, second heat ring chamber that hinders, 13, outer loop heat conduction muscle, 14, outer loop heat conduction groove, 15, inner ring rib, 16, heating ring chamber, 17, inner ring heat conduction muscle, 18, inner ring heat conduction groove, 19, magnetic conduction layer, 20, uncovered, 21, fast cold ring muscle, 23, supplementary support rib.

Detailed Description

The present invention will be further described with reference to the accompanying drawings and embodiments.

As shown in fig. 1-6, the novel cookware of the embodiment includes a cookware body 1, a main cooking surface 2 is provided at the center of the bottom of the cookware body 1, the inner surface and the outer surface of the main cooking surface 2 are arc surfaces which are arched outward, a supporting rib 3 surrounding the main cooking surface 2 is provided on the outer surface of the main cooking surface 2, a supporting plane 4 is formed at the bottom of the supporting rib 3, the supporting plane 4 is lower than the lowest point of the outer surface of the main cooking surface 2, the height of the supporting rib 3 is 1mm-8mm, preferably 2mm-6mm, and a sufficient deformation space is provided for the main cooking surface 2, which does not lead to the overall volume of the cookware to be too large.

When the pan of this embodiment was placed on heating platform, by supporting plane 4 and heating platform contact for still leave the space between main culinary art face 1 bottommost of the pot body 1 and the heating platform, consequently main 2 bottoms of culinary art face take place to outside surface protrusion deformation can not have even to put unstable the condition and take place even being heated. The inner surface and the outer surface of the main cooking surface 2 are cambered surfaces which are arched outwards, so that the oil gathering effect can be achieved, and the problem of difficult oil gathering can not be caused even if the main cooking surface 2 is heated and slightly deformed inwards due to the convex surface.

The support ribs 3 may be circular, square or other shapes that are uniformly formed around the main cooking surface 2. In this embodiment, as shown in fig. 1, 4 and 5, the supporting ribs 3 are preferably in a circular ring shape surrounding the main cooking surface 2, the circular ring-shaped supporting ribs 3 make the pot body 1 to be placed more stably, and the pot body 1 is generally set to be in a circular arc shape, and the projection of the pot body on the plane is generally circular and is adapted to the circular ring-shaped supporting ribs 3.

The support ribs 3 may be arranged continuously or intermittently, and in this embodiment, the support ribs 3 are preferably arranged continuously to increase the support strength, as shown in fig. 4.

As shown in fig. 4 and 5, in the present embodiment, the main cooking surface 2 is provided at the periphery thereof with a first auxiliary cooking surface 5 surrounding the main cooking surface 2, the support rib 3 is provided at the periphery thereof with a first heat-resistant rib 6, and a first heat-resistant annular cavity 7 is formed between the first heat-resistant rib 6 and the support rib 3.

When the pot body 1 is placed on the heating platform, the degree of being heated of main culinary art face 2 and first supplementary culinary art face 5 is different, and main culinary art face 2 is heated and is greater than being heated of first supplementary culinary art face 5, and the heating in order to carry out different degrees can be selected to place on main culinary art face 2 or first supplementary culinary art face 5 to the vegetable in the culinary art process, perhaps carries out distinctive heating to the pot simultaneously down to different vegetables to cook out more delicious vegetable. First supplementary culinary art face 5 is established between support rib 3 and first heat muscle 6 that hinders, and first heat ring chamber 7 that hinders forms the lower surface at first supplementary culinary art face 5, and first heat ring chamber 7 that hinders gathers heating platform's most heat on main culinary art face 2 and first supplementary culinary art face 5, has promoted thermal effective use rate, reduces the energy consumption.

Furthermore, the top surface of the first heat-resisting ring cavity 7 is provided with a plurality of middle ring heat-conducting ribs 8 radially extending from the support rib 3 to the first heat-resisting rib 6, a middle ring heat-conducting groove 9 is formed between adjacent middle ring heat-conducting ribs 8, and the middle ring heat-conducting grooves 9 are equidistantly arranged in the width direction from the support rib 3 to the first heat-resisting rib 6.

The middle ring heat conduction groove 9 increases the heat contact area of the outer wall of the pot body 1, greatly increases the heat conduction performance of the pot body 1 and saves energy consumption. The middle ring heat conduction grooves 9 are arranged in the width equidistance mode, so that dishes in the first auxiliary cooking surface 5 are heated uniformly, and cooking is facilitated.

Further, the periphery of first supplementary culinary art face 5 is equipped with around the supplementary culinary art face 10 of second of first supplementary culinary art face 5, the first periphery that hinders hot muscle 6 is equipped with the second and hinders hot muscle 11, the second hinders hot muscle 11 and the first hot muscle 6 of hindering between formation second and hinders hot ring cavity 12, the top surface that the second hinders hot ring cavity 12 is equipped with a plurality of outer loop heat conduction muscle 13 that hinder hot muscle 6 and hinder hot muscle 11 radial extension to the second from the second, form outer loop heat conduction groove 14 between the adjacent outer loop heat conduction muscle 13, hinder hot muscle 6 to the second from the second and hinder hot muscle 11 directions, outer loop heat conduction groove 14 width reduces gradually.

Support rib 3 and first hinder hot muscle 6 and cut apart into main culinary art face 2 with the pot body 1, first supplementary culinary art face 5, the equal difference of being heated of the supplementary culinary art face 10 of second on heating platform, when placing the pot body 1 on heating platform, main culinary art face 2 is heated and is greater than being heated of first supplementary culinary art face 5, first supplementary culinary art face 5 is heated and is greater than being heated of second Peng hot face 10, thereby the heating in order to carry out different degree on the culinary art face of dish in order to select to place in the culinary art in-process, thereby cook out the dish that is more delicious and abundant.

The width of the outer ring heat conduction groove 14 is gradually reduced from the second heat resisting rib 6 to the second heat resisting rib 11, and the edge of the pot body 1 basically does not need to be cooked, so that heat conduction is not needed.

The second hinders the heat muscle 11 and further gathers the heat that heating platform produced, reduces the heat and scatters and disappears outside the supplementary culinary art face 5 of second, has promoted the heating efficiency of the pot body 1, reduces the energy consumption. Meanwhile, the outer ring heat conduction groove 14 increases the heating area of the pan bottom, increases the heat conductivity of the pan body 1 and reduces the energy consumption.

In this embodiment, the outer surface of the main cooking surface 2 is provided with an inner ring rib 15 arranged around the center of the pot body 1, the inner ring rib 15 is positioned inside the support rib 3, and a heating ring cavity 16 is formed between the inner ring rib 15 and the support rib 3. The top surface of the heating ring cavity 16 is provided with a plurality of inner ring heat conducting ribs 17 which radially extend from the inner ring rib 15 to the support rib 3, and an inner ring heat conducting groove 18 is formed between the adjacent inner ring heat conducting ribs 17.

Further, the inner ring rib 15 is coaxially arranged with the support rib 3, the circumference of the heating ring cavity 16 is equidistant, and the width of the inner ring heat conduction groove 18 is gradually increased from the inner ring rib 15 to the support rib 3.

Further, the bottom surface of the inner ring rib 15 is higher than the supporting plane 14, a buffer cavity communicated with the heating ring cavity 16 is formed at the center of the inner ring rib 15, and the diameter of the inner ring rib 15 is smaller than the diameter of the outer ring fire of the gas stove.

The heating ring cavity 16 and the inner ring heat-conducting grooves 18 increase the heating area of the main cooking surface 2, increase the heat conductivity of the main cooking surface and reduce the heating energy consumption. The center of the inner ring rib 15 forms a buffer cavity communicated with the heating ring cavity 16, so that the risk of fire spread at the moment of open fire heating starting is reduced.

As shown in fig. 2 and 3, in this embodiment, a magnetic conduction layer 19 is disposed on an outer surface of the main cooking surface 2, and the magnetic conduction layer 19 is pressed to the outer surface of the main cooking surface 2 by a double-bottom pressing method, or the magnetic conduction layer 19 may be formed on the outer surface of the main cooking surface 2 by spraying. The spraying includes fixing a magnetically conductive material, preferably ferritic steel, suitable for electromagnetic heating, to the outer surface of the main cooking surface 2 by thermal spraying, cold spraying, or the like, although the magnetically conductive material may be any suitable material such as iron. The magnetic conduction layer 19 can also be sprayed on the outer surface of the support rib 3 and the outer surface of the support rib 3, which belongs to the same concept, but the effect is small, and in order to save the material of the magnetic conduction layer 19, the magnetic conduction layer 19 is preferably sprayed on the outer surface of the main cooking surface 2 in the embodiment, as shown in fig. 3.

The magnetic conduction layer 19 may be completely covered or discontinuously disposed on the outer surface of the main cooking surface 2, and in order to achieve a good heat conduction effect and simplify the spraying process in this embodiment, the magnetic conduction layer 19 is completely covered and sprayed on the outer surface of the main cooking surface 2.

The pan of this embodiment is still including forming in the uncovered 20 on 1 upper portion of the pot body, uncovered 20 department forms the outer edge of the pot body 1, is formed with the fast cold gird 21 that thickness is greater than 1 thickness of the pot body along being outer, and fast cold gird 21 upwards is indent formula curved surface arch from 1 lateral wall of the pot body, and reduces to the top surface thickness linearity of the pot body 1 in the thickest point of thickness. The quick cooling ring rib 21 can dissipate heat quickly, and the probability that a user is scalded due to the fact that the quick cooling ring rib is accidentally sprayed to the outer edge of the pot body is reduced.

Further, as shown in fig. 6, an auxiliary supporting member 22 is disposed on the supporting rib 3, the auxiliary supporting member 22 is disposed around the supporting rib 3, a bottom surface of the auxiliary supporting member 22 is disposed on the same plane as the supporting plane, and a supporting area of the auxiliary supporting member 22 is larger than that of the supporting rib 3. The pot body 1 of the embodiment is more stably placed on the heating platform through the auxiliary supporting piece 22. In the present embodiment, the auxiliary supporting member 22 has a petal-like shape uniformly surrounding the supporting rib 3, but may have other shapes disposed around the supporting rib 3, such as a ring shape or a strip shape.

Furthermore, the supporting rib 3 is provided with a pressure relief notch which is arched upwards from the supporting plane 4. The pressure relief notches prevent the risk of the space enclosed by the support rib 3 expanding when heated.

In the description of the present invention, it should be noted that, as the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", "concave", "convex", etc. appear, their indicated orientations or positional relationships are based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" as appearing herein are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present invention, it should be noted that, unless otherwise explicitly stated or limited, the terms "mounted," "connected," and "connected" should be interpreted broadly, e.g., as being fixed or detachable or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

Simple substitutions without changing the inventive content of the present invention are considered to be the same. The embodiments are described in a progressive manner in the specification, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. The general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the utility model. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (10)

1. A novel pot is characterized in that: including the pot body (1), the bottom center of the pot body (1) has main culinary art face (2), the internal surface and the surface of main culinary art face (2) are the cambered surface of outside hunch-up, the surface of main culinary art face (2) is equipped with around support rib (3) of main culinary art face (2), the bottom of support rib (3) forms support plane (4), support plane (4) are less than the minimum of the surface of main culinary art face (2).

2. The novel pot as claimed in claim 1, wherein: the periphery of the main cooking surface (2) is provided with a first auxiliary cooking surface (5) surrounding the main cooking surface (2), the periphery of the support rib (3) is provided with a first heat-resistant rib (6), and a first heat-resistant annular cavity (7) is formed between the first heat-resistant rib (6) and the support rib (3).

3. The novel pot as claimed in claim 2, wherein: the top surface of the first heat-resisting ring cavity (7) is provided with a plurality of middle ring heat-conducting ribs (8) extending from the support ribs (3) to the first heat-resisting ribs (6) in the radial direction, middle ring heat-conducting grooves (9) are formed between the adjacent middle ring heat-conducting ribs (8), and the support ribs (3) extend to the first heat-resisting ribs (6) in the direction, and the middle ring heat-conducting grooves (9) are arranged in the width direction at equal intervals.

4. The novel pot as claimed in claim 2, wherein: the periphery of first supplementary culinary art face (5) is equipped with around supplementary culinary art face (10) of second of first supplementary culinary art face (5), the periphery that first hinders hot muscle (6) is equipped with the second and hinders hot muscle (11), the second hinder hot muscle (11) with it hinders between first hot muscle (6) and forms the second and hinders hot ring chamber (12), the top surface that the second hinders hot ring chamber (12) is equipped with a plurality of certainly first hot muscle (6) to the second hinders outer loop heat conduction muscle (13) that hot muscle (11) radially extended, forms outer loop heat conduction groove (14) between adjacent outer loop heat conduction muscle (13), certainly first hinder hot muscle (6) to the second hinders hot muscle (11) direction, outer loop heat conduction groove (14) width reduces gradually.

5. The novel pot as claimed in claim 1, wherein: the outer surface of the main cooking surface (2) is provided with an inner annular rib (15) arranged around the center of the pot body (1), the inner annular rib (15) is positioned inside the supporting rib (3), and a heating annular cavity (16) is formed between the inner annular rib (15) and the supporting rib (3).

6. The novel pot according to claim 5, characterized in that: the top surface of the heating ring cavity (16) is provided with a plurality of inner ring heat conduction ribs (17) which radially extend from the inner ring rib (15) to the support rib (3), and an inner ring heat conduction groove (18) is formed between the adjacent inner ring heat conduction ribs (17).

7. The novel pot as claimed in claim 6, wherein: the inner ring rib (15) and the support rib (3) are coaxially arranged, the circumference of the heating ring cavity (16) is equidistant, and the width of the inner ring heat conduction groove (18) is gradually increased from the inner ring rib (15) to the support rib (3).

8. The novel pot according to claim 5, characterized in that: the bottom surface of the inner ring rib (15) is higher than the supporting plane (14), a buffer cavity communicated with the heating ring cavity (16) is formed in the center of the inner ring rib (15), and the diameter of the inner ring rib (15) is smaller than the diameter of an outer ring fire of the gas stove.

9. The novel pot as claimed in any one of claims 1 to 8, wherein: the outer surface of the main cooking surface (2) is provided with a magnetic conduction layer (19), the height of the support ribs (3) is 1-8 mm, and the magnetic conduction layer (19) is pressed on the outer surface of the main cooking surface (2) by adopting a double-bottom pressing mode; or the magnetic conduction layer (19) is formed on the outer surface of the main cooking surface (2) by spraying.

10. The novel pot according to claim 9, characterized in that: the pot comprises a pot body (1) with an opening (20) formed at the upper part, wherein the opening (20) is formed at the outer edge of the pot body (1), a quick-cooling annular rib (21) with the thickness larger than that of the pot body (1) is formed at the outer edge, the quick-cooling annular rib (21) is protruded upwards from the side wall of the pot body (1) to form an inwards concave curved surface, and the thickness of the top surface of the pot body (1) is linearly reduced at the thickest point of the thickness; or,

the supporting ribs (3) are provided with auxiliary supporting pieces, the auxiliary supporting pieces are arranged around the supporting ribs (3), the bottom surfaces of the auxiliary supporting pieces and the supporting plane are arranged on the same plane, and the supporting area of the auxiliary supporting pieces is larger than that of the supporting ribs (3); or,

and the support rib (3) is provided with a pressure relief notch which is arched upwards from the support plane (4).

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