CN216438985U - Cooking utensil - Google Patents

Abstract

The utility model discloses a cooking appliance, which belongs to the technical field of food processing and comprises a pot body and a pot cover, wherein the pot cover covers the pot body to form a cooking cavity; also comprises a cooking plate arranged at the lower part of the pot body; the cooking plate is provided with a liquid passing hole for exchanging gas and liquid; the cooking plate comprises a cooking surface and a side wall formed by extending downwards along the bottom of the cooking surface, and the side wall supports the cooking plate to be arranged at the lower part of the pot body; the height of the cooking surface is higher than that of the side wall so that a heat storage cavity is formed between the cooking surface and the pot body, and the purpose of cooking low-fat meat is achieved; and the cooking plate can realize multiple functions, and the aim of cooking low-fat soup food materials is fulfilled by combining the oil collecting basin.

Description

Cooking utensil

Technical Field

The utility model belongs to the technical field of food processing, and relates to a cooking appliance.

Background

With the improvement of living standard, daily diet of people is more and more abundant and diversified; in daily cooking, a large amount of grease is generated in food, and if the grease is eaten directly without treatment, the grease can cause excessive grease intake of users, and obesity and other health problems are easy to cause.

Based on the above, the existing product is provided with an oil removing device capable of removing oil in food materials and soup, and the oil removing device is mainly used for filtering the oil in the soup, so that the oil removing device is often only suitable for soup cooking and other soup products, namely only used for cooking low-fat soup; if meat dishes such as braised pork, sauced meat or other dishes with less cooking liquor are cooked, the purpose of filtering grease in the dishes cannot be achieved, namely the method cannot be used for cooking low-fat meat and cannot meet the requirements of users;

and current cooking utensil still can be equipped with accessories such as steaming rack and food steamer usually to realize cooking utensil's function of evaporating, so can cause cooking utensil's accessory very much, increased user's use complexity, and cause the user to accomodate trouble such as putting in order occupation space.

Disclosure of Invention

Based on the above problems, a cooking appliance is proposed to solve at least one of the above technical problems.

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

a cooking appliance comprises a pot body and a pot cover, wherein the pot cover covers the pot body to form a cooking cavity; also comprises a cooking plate arranged at the lower part of the pot body; the cooking plate is provided with a liquid passing hole for exchanging gas and liquid; the cooking plate comprises a cooking surface and a side wall formed by extending downwards along the bottom of the cooking surface, and the side wall supports the cooking plate to be arranged at the lower part of the pot body; the height of the cooking surface is higher than that of the side wall so that a heat storage cavity is formed between the cooking surface and the pot body.

The cooking appliance of the utility model also has the following additional technical features:

the liquid passing holes are arranged in a plurality and are uniformly distributed on the side wall.

The cooking surface is provided with a flow guide structure.

The cooking surface has an anti-slip structure.

The cooking surface is provided with a central position, and the height of the central position is not lower than the heights of other positions of the cooking surface;

the cooking surface is an inclined surface which gradually inclines outwards from the center position, and the inclined surface forms the flow guide structure;

or the cooking surface is an arc surface which is outwards transited by using the central position, and the arc surface forms the flow guide structure.

The cooking surface is uniformly distributed with a plurality of convex hulls, and the plurality of convex hulls form the anti-skid structure.

The cooking plate is arranged on the upper part of the pot body in an inverted mode so that the height of the cooking surface is lower than that of the side wall.

An oil collecting basin is further arranged in the pot body to divide the cooking cavity into a cooking area at the lower part and an oil collecting area at the upper part; the oil collecting basin comprises a boss arranged at the bottom of the oil collecting basin, and a through hole is formed in the boss; the cooking plate is detachably covered on the oil collecting basin; the cooking plate is matched with the oil collecting basin to exchange soup in the cooking area and the oil collecting area through the through holes and filter grease in the soup to the oil collecting basin.

The oil collecting basin is characterized in that at least two bosses are arranged and uniformly distributed at the basin bottom of the oil collecting basin, and a plurality of through holes are uniformly distributed on each boss.

The oil collecting basin is provided with an outer ring extending upwards along the bottom of the oil collecting basin; the upper part of the outer ring is provided with a placing level, and the oil collecting basin can be inverted at the lower part of the pot body through the placing level.

Due to the adoption of the technical scheme, the utility model has the technical effects that:

1. the cooking plate is arranged at the lower part of the pot body and comprises a cooking surface and a side wall formed by extending downwards along the bottom of the cooking surface, the cooking surface is higher than the side wall, so that a heat storage cavity is formed between the cooking surface and the pot body, more heat at the bottom of the pot body can be collected in the heat storage cavity due to the heat storage cavity, and the temperature of the cooking surface can be higher than that at other positions in the cooking cavity when food materials are cooked; so design, when the user is cooking the meat food that does not have the soup, like fry roast meat, the meat is braised to the red sauce, the spareribs etc. place eating material such as meat or spareribs on the cooking face, because the existence of heat accumulation chamber, the temperature of cooking face can be higher than the temperature of other positions department, thereby carry out the culinary art of similar high temperature toasting or high temperature steam to the food material of placing on the cooking face, so can be with the quick separation of the grease in the food material, and flow to the bottom of the pot body through the cooking face, the lower part of cooking face, the food that cooks is still located the cooking face, and has leached the grease in the food material, take out the cooking dish, the culinary art of low fat meat has been accomplished promptly, need not other extra operations of user and can obtain the culinary art of low fat food material.

In addition, the cooking plate is also provided with liquid passing holes for exchanging gas and liquid, and the liquid passing holes are arranged, so that on one hand, the exchange of hot steam in the heat storage cavity is ensured, the stability of the cooking plate placed at the lower part of the pot body is ensured, the noise generated between the cooking plate and the pot body in the cooking process is reduced, and the user experience is improved; on the other hand, when cooking the food material, like during the meat cooked in soy sauce, the cooking material can be submerged at first to the juice, and along with the going on of culinary art, the juice reduces gradually, sets up the liquid hole, has guaranteed the evenly distributed of bottom juice for in the heat accumulation chamber of the more gathering of heat, thereby guarantee to eat the faster heating of material and separate out grease and flow to the lower part of culinary art face.

2. As a preferred embodiment of the present application, the liquid passing holes are uniformly distributed on the side wall, and the liquid passing holes are uniformly arranged on the side wall, so that on one hand, the hot steam or the soup in the heat storage cavity can be uniformly exchanged, the stability of the cooking plate in the cooking process is ensured, the noise generated between the cooking plate and the pot body in the cooking process is reduced, and the user experience is improved; (ii) a On the other hand, owing to will cross the liquid hole setting at the lateral wall, thereby avoided crossing the liquid hole setting on the culinary art face, the heat gathering of assurance culinary art face that can be better, the temperature of assurance culinary art face is higher than the temperature of other positions departments in the culinary art intracavity, make faster appear the grease of eating the material on the culinary art face, and after the culinary art is accomplished in the culinary art, when taking out the culinary art dish, also can prevent to cook the grease on the dish and drip from crossing the liquid hole, thereby can not pollute the desktop or scald the user, make the operation convenient and safe more.

3. As a preferred embodiment of the application, the cooking surface is provided with the flow guide structure, and the flow guide structure ensures that grease precipitated from food materials on the cooking surface in the cooking process can quickly flow to the bottom of the pot body along the flow guide structure, and the lower part of the cooking surface ensures a good low-fat effect; the phenomenon that although grease in the food materials is separated out on the cooking surface, part of grease is absorbed by the food materials due to the fact that the grease cannot be removed quickly is prevented, and therefore the low-fat effect is influenced.

4. As an optimal implementation manner of this application, be provided with anti-skidding structure on the culinary art face, anti-skidding structure has guaranteed that the edible material on the culinary art face can be in the culinary art face all the time, and then can guarantee the separation of grease and culinary art edible material after the culinary art, prevent to appear making the edible material on the culinary art face fall out the culinary art face along with boiling or the hot steam of culinary art intracavity, and to pot body bottom, the grease of so collecting bottom the pot body portion can further be absorbed by the edible material, thereby the effect of edible material low fat culinary art has been influenced, and if the edible material falls out the culinary art face, enter into pot body bottom, when culinary art is accomplished, it also can't take out edible material is whole to take out the culinary art dish, still need extra operation to take out surplus edible material from the pot body, cause troublesome poeration, low fat effect is poor.

5. As an optimal implementation mode of this application, through set up the culinary art face to the inclined plane of outwards slope gradually or set up the culinary art face to the arc surface of outwards transiting with central point, regard inclined plane or arc surface as water conservancy diversion structure, not only the outward appearance is pleasing to the eye to can realize the quick bottom of draining the pot body with the grease on the culinary art face, reach the effect of degrease.

6. As a preferred embodiment of the application, a plurality of convex hulls are uniformly distributed on the cooking surface, and the convex hulls form the anti-skid structure. A plurality of convex hulls are distributed on the cooking surface, so that the friction force of the cooked food materials on the cooking surface is increased, the cooked food materials are prevented from sliding out of the cooking surface and reaching the bottom of the pot body, the food materials further absorb grease at the bottom of the pot body, and the problems of poor grease removal effect and trouble in taking out the food materials occur.

7. As an optimal implementation mode of this application, through the upper portion of locating the pot body with the culinary art dish inversion, and make the height that highly is less than lateral wall position department of culinary art face position department, so design, the culinary art dish only need reverse the direction of placing once, place the culinary art dish on the upper portion of the pot body, can use as the steaming rack, it is used for realizing the exchange of high temperature steam to cross the liquid hole, it is multi-purpose to realize one thing of culinary art dish, effectual current cooking utensil accessory of solution is numerous, still need additionally to be equipped with accessories such as steaming rack, cause and accomodate the troublesome problem of operation.

8. As a preferred embodiment of the present application, an oil collecting basin is further disposed in the pan body to divide the cooking cavity into a lower cooking area and an upper oil collecting area; the oil collecting basin comprises a boss arranged at the bottom of the collected oil, and a through hole is formed in the boss; the cooking plate is detachably covered on the oil collecting basin; the cooking plate is matched with the oil collecting basin so as to exchange soup in the cooking area and the oil collecting area through the through holes and filter grease in the soup to the oil collecting basin. The oil collecting basin is matched with the cooking plate to achieve the effect of removing grease in the soup; the bottom of the oil collecting basin is provided with a boss, the boss is provided with a through hole, so that grease and soup in the cooking area are exchanged into the oil collecting area, and the filtered soup of partial grease and floating objects is exchanged into the cooking area through a flow guide gap between the bottom surface of the cooking surface and the boss and a liquid passing gap between the bottom surface of the side wall and the bottom of the oil collecting basin, so that the grease and the floating objects are collected onto the oil collecting basin; therefore, the grease and the floating objects can be collected on the oil collecting basin without separating the soup and the cooking food; the boss and the cooking plate are matched with the oil collecting basin, so that the soup in the cooking cavity passes through the bent flow guide channel to filter the grease in the soup onto the oil collecting basin; the specific separation, filtration and collection process comprises the following steps: because the grease and the floating objects gradually float on the upper layer of the soup in the cooking process, the soup on the upper part flows into the oil collecting area through the through holes in the cooking process and the boiling process, because the grease and the floating objects in the oil collecting area are still positioned at the upper layer of the soup in the oil collecting area, the side wall of the cooking plate is matched with the oil collecting basin, and the boss is matched with the oil collecting basin to lead the soup in the oil collecting area to form a bent flow guide channel, namely, the soup in the oil collecting area passes through a bent flow guide channel which is low in the first and high in the second, and when the soup passes through the flow guide channel at the low position, the soup at the upper layer is blocked, i.e. grease and floats, are prevented from flowing through, only the soup in the lower layer flows to the through holes through the liquid gaps, so that the soup in the lower layer in the oil collecting area flows back to the cooking area through the through holes, the grease and the floating objects on the upper layer are blocked on the oil collecting basin, so that the collection of the grease and the floating objects is realized.

9. As a preferred embodiment of this application, the boss is equipped with two at least, evenly distributed in the bottom of oil collecting basin, every evenly distributed has a plurality of through-holes on the boss. The arrangement of the bosses realizes a plurality of guide channels for soup, namely, the quick collection and filtration of grease and floating objects; on the other hand, the setting of a plurality of bosss to a plurality of through-holes of evenly distributed on the boss, can be so that the bottom of collection oil basin has the passageway of even exchange gas-liquid, so the design can realize taking off the back with the culinary art dish, and collection oil basin can regard as the steam rack to use alone, reaches the effect of multi-functional use.

10. As a preferred embodiment of the present application, the oil collection basin has an outer ring extending upwardly along a bottom of the oil collection basin; the upper part of the outer ring is provided with a placing level, and the oil collecting basin can be inverted at the lower part of the pot body through the placing level. The oil collecting basin is inversely placed at the lower part of the pot body through the placement level of the oil collecting basin, the oil collecting basin can replace a cooking plate to realize the function of removing grease in cooking food without soup, the bottom surface of the oil collecting basin can be used as a cooking surface, the outer ring can be used as a side wall, a heat storage cavity is formed between the bottom surface of the oil collecting basin and the outer ring, more heat at the bottom of the pot body can be collected in the heat storage cavity due to the heat storage cavity, and therefore the temperature of the cooking surface can be higher than the temperature of other positions in the cooking cavity when the food is cooked; so design, when the user is cooking the meat food that does not have the soup, like fry roast meat, the meat is braised to the red sauce, pork ribs are maked somebody's turn to do, place edible material such as meat or pork ribs on the bottom surface of oil collecting basin, because the existence of heat accumulation chamber, the temperature of culinary art face can be higher than the temperature of other positions department, thereby carry out the culinary art of similar high temperature toasting or high temperature steam to edible material on locating the bottom surface of oil collecting basin, so can be with the quick separation of the grease in the edible material, and flow to the bottom of the pot body through the pore, the food that cooks is still located the bottom surface of oil collecting basin, and has leached the grease in the edible material, take out the oil collecting basin, the culinary art of low fat meat has been accomplished promptly, need not other extra operations of user and can obtain the culinary art of low fat edible material.

In addition, the through holes on the oil collecting basin ensure the exchange of hot steam in the heat storage cavity, ensure the stability of the oil collecting basin placed at the lower part of the pot body, reduce the noise generated between the oil collecting basin and the pot body in the cooking process and improve the user experience;

drawings

Fig. 1 is a schematic structural diagram of a cooking appliance according to a first embodiment of the utility model;

FIG. 2 is a schematic structural view of a pot body and a cooking plate according to a first embodiment of the present invention;

FIG. 3 is a schematic view of a cooking plate according to a first embodiment of the present invention;

fig. 4 is a schematic structural diagram of a cooking appliance according to a second embodiment of the present invention;

FIG. 5 is a schematic structural view of a pot body, an oil collecting basin and a cooking plate according to a second embodiment of the utility model;

FIG. 6 is a schematic structural view of another perspective of the pan body, the oil collecting basin and the cooking plate according to the second embodiment of the present invention;

FIG. 7 is a schematic structural view of a pan body, an oil collecting basin and a cooking plate according to a third embodiment of the present invention;

fig. 8 is a schematic structural diagram of a cooking appliance according to a fourth embodiment of the present invention.

Reference is made to the accompanying drawings in which: 100. a pot cover; 200. a pan body; 300. a cooking cavity; 310. a cooking zone; 320. an oil collection area; 400. a cooking plate; 410. a liquid passing hole; 420. cooking noodles; 421. a flow guide structure; 422. an anti-slip structure; 423. a convex hull; 424. a circular arc surface; 430. a side wall; 440. a heat storage chamber; 450. connecting columns; 460. a central position; 500. an oil collecting basin; 510. a boss; 511. a through hole; 520. a flow guide gap; 530. a liquid passing gap; 540. connecting holes; 550. an outer ring; 551. placing a level; 560. air passing holes; 600. and (6) clamping and protruding.

Detailed Description

The following detailed description of the embodiments of the present invention is provided in connection with the accompanying drawings for the purpose of facilitating understanding and understanding of the technical solutions of the present invention. It should be understood that the following specific examples are illustrative only and are not intended to limit the utility model.

The first embodiment is as follows:

the embodiment provides a cooking appliance, which is used for removing grease in non-soup cooking food materials in a cooking process. As shown in fig. 1-3, the cooking pot comprises a pot body 200 and a pot cover 100, wherein the pot cover 100 covers the pot body 200 to form a cooking cavity 300; also comprises a cooking plate 400 arranged at the lower part of the pot body 200; the cooking plate 400 is provided with liquid passing holes 410 for exchanging gas and liquid; the cooking plate 400 comprises a cooking surface 420 and a side wall 430 formed by extending downwards along the bottom of the cooking surface 420, wherein the side wall 430 supports the cooking plate 400 to be arranged at the lower part of the pot body 200; the height of the cooking surface 420 is higher than that of the side wall 430, so that a heat storage cavity 440 is formed between the cooking surface 420 and the pot body 200.

By arranging the cooking plate 400 at the lower part of the pot body 200, the cooking plate 400 comprises a cooking surface 420 and a side wall 430 formed by extending downwards along the bottom of the cooking surface 420, and the height of the position of the cooking surface 420 is higher than that of the position of the side wall 430, so that a heat storage cavity 440 is formed between the cooking surface 420 and the pot body 200, and the heat storage cavity 440 can collect more heat at the bottom of the pot body in the heat storage cavity, so that the temperature of the cooking surface 420 can be higher than that at other positions in the cooking cavity 300 when the food is cooked; with such a design, when a user cooks meat food without soup, such as barbecued meat, braised meat, and sauced spare ribs, the food such as meat or spare ribs is placed on the cooking surface 420, due to the existence of the heat storage cavity 440, the temperature of the cooking surface 420 is higher than the temperature of other positions, so that high-temperature baking or high-temperature steam cooking is performed on the food placed on the cooking surface 420, grease in the food is rapidly separated out and flows to the bottom of the pot body 200 through the cooking surface 420, the cooked food is still positioned on the cooking surface 420, the grease in the food is leached out, the cooking tray 400 is taken out, the cooking of low-fat meat is completed, and the cooking of low-fat food can be obtained without additional operation of the user.

In addition, the cooking plate 400 is also provided with the liquid passing holes 410 for exchanging gas and liquid, and the liquid passing holes 410 are arranged, so that on one hand, the exchange of hot steam in the heat storage cavity 440 is ensured, the stability of the cooking plate 400 placed at the lower part of the pot body 200 is ensured, the noise generated between the cooking plate 400 and the pot body 200 in the cooking process is reduced, and the user experience is improved; on the other hand, when cooking the food material, like during the meat with soy sauce, the soup at first can flood the food material, and along with the going on of culinary art, the soup reduces gradually, sets up liquid hole 410, has guaranteed the evenly distributed of bottom soup for in the heat accumulation chamber 440 of the more gathering of heat, thereby guarantee that the faster heating of food material separates out the grease and flows to the bottom of pot body 200 and the lower part of culinary art face 420.

As a preferred implementation manner of this embodiment, the liquid passing holes 410 are provided in a plurality and uniformly distributed on the side wall 430. The liquid passing holes 410 are uniformly formed in the side wall 430, so that on one hand, the hot steam or the soup in the heat storage cavity can be uniformly exchanged, the stability of the cooking plate 400 in the cooking process is ensured, the noise generated between the cooking plate 400 and the pot body 200 in the cooking process is reduced, and the user experience is improved; (ii) a On the other hand, owing to cross liquid hole 410 and set up at lateral wall 430, thereby avoided crossing liquid hole 410 and set up on culinary art face 420, the heat gathering of assurance culinary art face 420 that can be better, the temperature of assurance culinary art face 420 is higher than the temperature of other positions departments in culinary art chamber 300, make the fat of edible material on the faster precipitation culinary art face 420, and after the culinary art is accomplished, when taking out culinary art dish 400, also can prevent that the fat on the culinary art dish 400 from crossing liquid hole 410 drippage, thereby can not pollute the desktop or scald the user, make the operation convenient and safe more. Of course, the liquid passing holes 410 may be disposed at other positions, such as on the cooking surface 420.

As a preferred embodiment of this embodiment, the cooking surface 420 has a flow guiding structure 421. The flow guide structure 421 ensures that grease precipitated from food materials on the cooking surface 420 in the cooking process can quickly flow to the bottom of the pot body 200 along the flow guide structure 421, and the lower part of the cooking surface 420 ensures a good low-fat effect; although the grease in the food materials is separated out on the cooking surface 420, the grease cannot be quickly removed and still exists on the cooking surface 420, so that part of the grease is absorbed by the food materials, and the low-fat effect is prevented.

The cooking surface 420 has a center position 460, the height of the center position 460 being no lower than the height of the cooking surface 420 at other locations; the cooking surface 420 is a slope (not shown) gradually inclined outward from a central position 460, and the slope forms the flow guide structure 421; alternatively, the cooking surface 420 is an arc surface 424 that is outwardly transited from a central position 460, and the arc surface 424 forms the flow guide structure. In this embodiment, the water conservancy diversion structure is arc surface 424, regards inclined plane or arc surface 424 as water conservancy diversion structure 421, and not only the outward appearance is pleasing to the eye to can realize quick bottom with grease drainage to the pot body on the culinary art face, reach the effect of degreasing. It should be noted that the flow guiding structure 421 is not limited to the above structure, and may also be a structure having a flow guiding groove or a flow guiding rib, etc. for guiding the grease to flow to the bottom of the pot body.

As a preferred embodiment of this embodiment, the cooking surface 420 has a slip-resistant structure 422. Anti-skidding structure 422 has guaranteed that the edible material on the culinary art face 420 can be in all the time on the culinary art face 420, and then can guarantee the separation of grease and culinary art edible material after the culinary art, boiling or hot steam along with in the culinary art chamber 300 make the edible material on the culinary art face 420 fall out culinary art face 420, and to pot body 200 bottom, so collect the grease in pot body bottom can further be eaten the material and absorb, thereby the effect of eating the low fat culinary art has been influenced, and if eat the material falls out the culinary art face 420, enter into pot body bottom, when culinary art is accomplished, it also can't take out edible material whole to take out cooking dish 400, still need extra operation to take out surplus edible material from the internal of pot, cause troublesome poeration, low fat effect is poor. Preferably, a plurality of convex hulls 423 are uniformly distributed on the cooking surface 420, and the plurality of convex hulls 423 form the anti-slip structure 422. A plurality of convex hulls 423 are distributed on the cooking surface 420, so that the friction force of the cooked food materials on the cooking surface 420 is increased, the cooked food materials are prevented from sliding out of the cooking surface 420 and reaching the bottom of the pot body, the food materials further absorb grease at the bottom of the pot body, and the problems of poor grease removal effect and trouble in taking out the food materials are solved. The anti-slip structure 422 is not limited to the above structure, and may be a frosted surface, a structure provided with a rib, or a cooking surface formed by a material with a large friction force.

Example two:

the cooking utensil that this embodiment provided to realize the multiple function of cooking dish, make it not only can dispel the grease in the cooking food material of non-soup class, can also use the cooking dish with the cooperation of collection oil basin and reach and dispel the grease in the cooking food material of soup class, the multi-functional cover of defatting is really realized. The specific implementation mode is as follows:

as shown in fig. 4-6, an oil collecting basin 500 is further disposed in the pot body 200 to separate the cooking chamber 300 into a lower cooking region 310 and an upper oil collecting region 320; the oil collecting basin 500 comprises a boss 510 arranged at the bottom of the oil collecting basin 500, and a through hole 511 is arranged on the boss 510; the cooking plate 400 is detachably covered on the oil collecting basin 500, and the cooking plate 400 is matched with the oil collecting basin 500 to exchange soup in the cooking area 310 and the oil collecting area 320 through the through holes 511 and filter grease in the soup to the oil collecting basin 500.

The oil collecting basin 500 is matched with the cooking plate 400 to achieve the effect of removing grease in the soup; the bottom of the oil collecting basin 500 is provided with a boss 510, the boss 510 is provided with a through hole 511, so that grease and soup in the cooking area 321 are exchanged into the oil collecting area 320, as the cooking plate 400 is detachably covered on the oil collecting basin 500, a gap exists between the side wall 430 and the bottom of the oil collecting basin, and a gap exists between the through hole 511 and the bottom surface of the cooking surface 420, in the embodiment, the gap between the bottom surface of the cooking surface 420 and the boss 510 is a flow guiding gap 520; the gap between the bottom surface of the side wall 430 and the bottom of the oil collecting basin 500 is a liquid passing gap 530; the soup after filtering partial grease and floating objects through the flow guide gap 520 and the liquid passing gap 530 is exchanged into the cooking area, so that the grease and the floating objects are collected onto the oil collecting basin; therefore, the grease and the floating objects can be collected on the oil collecting basin 500 without separating the soup and the cooking food; the boss 510 and the cooking plate 400 are respectively matched with the oil collecting basin 500, so that the soup in the cooking cavity 300 passes through the bent flow guide channel to filter the grease in the soup onto the oil collecting basin 500; the specific separation, filtration and collection process comprises the following steps: since the grease and the floating objects gradually float on the upper layer of the soup during the cooking process and at least part of the soup flows over the bottom of the oil collecting basin 500 during the cooking process and the boiling process, the soup on the upper part of the cooking cavity 300 flows into the oil collecting region 320 through the through holes 511, since the grease and the floating objects are still on the upper layer of the soup in the oil collecting region 320, the side wall 430 of the cooking plate 400 and the oil collecting basin 500 are matched, and the boss 510 and the oil collecting basin 500 are matched to lead the soup in the oil collecting region 320 to form a bent flow guide channel, namely, for the soup in the oil collecting region to pass through a bent flow guide channel which is lower and higher, when passing through the lower flow guide channel, the liquid on the upper layer is blocked, i.e. the grease and the floating objects are prevented from flowing through, only the soup on the lower layer flows to the through the liquid gaps 530 to the through holes 511, so that the soup on the lower layer in the oil collecting region 320 flows back to the cooking region 310 through the through holes 511, the grease and the floating objects on the upper layer are blocked on the oil collecting basin, so that the collection of the grease and the floating objects is realized.

As a preferred embodiment of this embodiment, at least two bosses 510 are provided, and are uniformly distributed at the bottom of the oil collecting basin 500, and a plurality of through holes 511 are uniformly distributed on each boss 510. In this embodiment, as shown in fig. 4 to 6, preferably 3 bosses 510 are provided, and preferably 4 through holes are provided on each boss 510, and the arrangement of the plurality of bosses 510 realizes a plurality of bent flow guide channels on the oil collecting basin 500, that is, realizes rapid collection and filtration of grease and floating objects.

Preferably, one of the cooking plate 400 and the oil collecting basin 500 is provided with a connecting column 450, and the other is provided with a connecting hole 540 matched with the connecting column. That is, the cooking plate 400 and the oil collecting basin 500 are detachably connected in a form of matching the connecting column 450 and the connecting hole 540, so that the quick assembly of the cooking plate and the oil collecting basin is realized, and after the cooking plate 400 is taken down, the oil collecting basin can be independently used as a steaming rack, so that the multifunctional use effect is achieved. In this embodiment, as shown in fig. 5 to 6, the connecting column 450 is provided on the cooking plate 400, and the connecting hole 540 is provided on the oil collecting basin 50, and the two are connected by a screw thread. It should be noted that the connection column 450 and the connection hole 540 may be a connection realized by a thread, or may be a connection structure commonly used in machinery, such as an elastic interference fit connection or a snap connection structure.

Preferably, the oil collecting basin 500 is clamped on the inner side wall of the pot body 200 or the opening edge of the pot body 200, so that the oil collecting basin can be placed quickly; as shown in FIG. 4, the oil collecting basin 500 can be clamped on the rim of the pot body 200 by the placing stage 551 of the outer ring 550, or the oil collecting basin can be clamped on the clamping projection 600 by arranging the clamping projection 600 on the inner side wall of the pot body 200.

In addition, as a preferable scheme, as shown in fig. 6, the outer ring 550 of the oil collecting basin 500 is provided with air passing holes 560, and the air passing holes 560 are provided with a plurality of groups and are uniformly distributed along the outer ring 550. Because at the culinary art in-process, can produce a large amount of hot steam, and collection oil basin 500 places in the culinary art chamber, for preventing that hot steam from with collection oil basin 500 jack-up or cause the collection oil basin to place the unstability, the noise production has set up air hole 560, and sets up the multiunit, guarantees that the hot steam in the culinary art chamber can realize the circulation through air hole 560, and then guarantees the stable of collection oil basin 500 and place.

Example three:

the cooking utensil that this embodiment provided can realize the multi-purpose function of collection oil pan, makes it not only can be used for collecting the grease in the hot water, places when the pot body lower part when it inverts, can act as the function use of cooking plate to dispel the grease in the non-hot water class culinary art food material.

The specific implementation mode is as follows:

as shown in fig. 7, the oil collection basin 500 has an outer ring 550 extending upward along the bottom of the oil collection basin 500; the upper part of the outer ring 550 is provided with a placing level 551, and the oil collecting basin 500 can invert the oil collecting basin 500 at the lower part of the pot body 200 through the placing level 511. The oil collecting basin 500 is inversely placed at the lower part of the pot body 200 through the placing level 511 of the oil collecting basin 500, so that the function of removing grease in cooking food materials without soup can be realized by replacing a cooking plate, the bottom surface of the oil collecting basin 500 can be used as a cooking surface, the outer ring 550 can be used as a side wall, a heat storage cavity is formed between the bottom surface of the oil collecting basin and the outer ring, more heat at the bottom of the pot body can be collected in the heat storage cavity due to the heat storage cavity, and the temperature of the cooking surface can be higher than the temperature of other positions in the cooking cavity when the food materials are cooked; by the design, when a user cooks meat food without soup, such as barbecued meat, braised pork ribs in sauce and the like, the meat or pork ribs and other food materials are placed on the bottom surface of the oil collecting basin 500, due to the existence of the heat storage cavity, the temperature of the cooking surface is higher than the temperatures of other positions, so that the food materials placed on the bottom surface of the oil collecting basin 500 are subjected to high-temperature-like baking or high-temperature steam cooking, grease in the food materials is rapidly separated out and flows to the bottom of the pot body through the through hole 511, the cooked food is still positioned on the bottom surface of the oil collecting basin, the grease in the food materials is drained, the oil collecting basin is taken out, the cooking of low-fat meat is completed, and the cooking of the low-fat food materials can be obtained without other additional operations of the user.

As a preferred embodiment, the clamping protrusion 600 is arranged on the inner side wall of the pot body, the placing level 551 is provided with a notch corresponding to the clamping protrusion 600, and when the oil collecting basin 500 is required to be placed on the pot body 200 in the forward direction, namely the oil collecting basin 500 is required to be used as a steaming rack or matched with the cooking plate 400 for collecting grease in soup, the oil collecting basin 500 can be fixed by placing the level clamping on the clamping protrusion 600; when the oil collecting basin 500 is required to be placed in the lower part of the pot body 200 in an inverted mode, namely, when the oil collecting basin 500 has the function of serving as the cooking plate 400 and removes grease of non-soup cooking food materials, the oil collecting basin 500 can be reversed, the clamping protrusions 600 correspond to the notches, and the placing grades of the oil collecting basin 500 penetrate through the clamping protrusions 600 and are placed in the lower part of the pot body to realize the supporting and fixing of the oil collecting basin 500.

In addition, through hole 511 on the oil collecting basin 500, on the other hand has also guaranteed the exchange of heat steam in the heat accumulation chamber, guarantees the stability of oil collecting basin placing in pot body lower part, reduces the noise that produces between oil collecting basin 500 and the pot body 200 in the culinary art process, promotes user experience.

Example four:

the cooking utensil that this embodiment provided can realize the multiple function of culinary art dish, makes it not only can be arranged in dispelling the grease in the non-soup class culinary art edible material, places when pot body upper portion when it inverts, can act as the function use of steaming rack or steaming tray. The specific implementation mode is as follows:

as shown in fig. 8, the cooking plate 400 is disposed upside down on the upper portion of the pot body 200 such that the height of the cooking surface 420 is lower than the height of the sidewall 430. So design, culinary art dish 400 only need reverse the direction of placing once to place culinary art dish 400 on the upper portion of the pot body 200, can use in order to regard as steaming rack or steaming tray, cross liquid hole 410 and be used for realizing the exchange of high-temperature steam, realize that one thing of culinary art dish 400 is multi-purpose, and the current cooking utensil accessory of effectual solution is various, still need additionally to be equipped with accessories such as steaming rack, causes to accomodate the troublesome problem of operation.

It should be noted that, for convenience, the cooking plate 400 may be placed at the lower part of the pot body 200 in a direction that the height of the cooking surface 420 is higher than the height of the side wall 430, so that a heat storage cavity 440 is formed between the cooking surface 420 and the pot body 200 to remove grease in the non-soup cooking food; the cooking plate 400 can be placed on the upper portion of the pot body 200 in a direction that the height of the cooking surface 420 is lower than the height of the side wall 430, and is usually clamped on the inner side wall of the pot body 200 or the upper edge of the pot body. As a preferred embodiment, the clamping protrusion 600 is arranged on the inner side wall of the pot body, the notch corresponding to the clamping protrusion 600 is arranged on the side wall 430, when the cooking plate 400 is required to be placed at the lower part of the pot body 200, namely when the cooking plate 400 is required to be used for removing grease in soup-free cooking food materials, the clamping protrusion 600 corresponds to the notch, the notch penetrates through the clamping protrusion 600 to reach the lower part of the pot body 200, and the bottom of the side wall 430 is supported on the bottom of the pot body 200, so that the cooking plate 400 is fixed; when the cooking plate 400 is required to be placed on the upper part of the pot body 200, namely, when the cooking plate 400 serves as a steam rack or a steam tray, the cooking plate 400 can be reversed, and the side wall is clamped on the clamping protrusion 600, so that the cooking plate 400 is fixedly clamped on the inner side wall of the pot body 200 to fix the cooking plate as the steam rack.

The cooking appliance related in the utility model can be any appliance capable of realizing cooking operation, and preferably can be one of a pressure cooker, a rice cooker, a soup pot or a stew pot.

In the description of the present invention, it is to be understood that the terms "central," "lateral," "thickness," "upper," "lower," "vertical," "horizontal," "top," "bottom," "inner," "outer," "radial," "circumferential," and the like are used in the indicated orientations and positional relationships based on the figures, merely to facilitate the description of the utility model and to simplify the description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the utility model.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or to implicitly indicate the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise. In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

It should be understood by those skilled in the art that the embodiments of the present invention are described above, but the descriptions are only for the purpose of facilitating understanding of the embodiments of the present invention, and are not intended to limit the embodiments of the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the embodiments of the utility model as defined by the appended claims.

Claims (10)

1. A cooking appliance comprises a pot body and a pot cover, wherein the pot cover covers the pot body to form a cooking cavity; it is characterized by also comprising a cooking plate arranged at the lower part of the pot body; the cooking plate is provided with a liquid passing hole for exchanging gas and liquid; the cooking plate comprises a cooking surface and a side wall formed by extending downwards along the bottom of the cooking surface, and the side wall supports the cooking plate to be arranged at the lower part of the pot body; the height of the cooking surface is higher than that of the side wall so that a heat storage cavity is formed between the cooking surface and the pot body.

2. The cooking apparatus of claim 1, wherein the liquid passing holes are uniformly distributed on the side wall.

3. The cooking appliance of claim 1 wherein said cooking surface has a deflector structure.

4. The cooking appliance of claim 1 wherein said cooking surface has a non-slip configuration.

5. The cooking appliance of claim 3, wherein the cooking surface has a center position that is not lower in height than other positions of the cooking surface; the cooking surface is an inclined surface which gradually inclines outwards from the center position, and the inclined surface forms the flow guide structure;

or the cooking surface is an arc surface which is outwards transited by using the central position, and the arc surface forms the flow guide structure.

6. The cooking appliance of claim 4, wherein a plurality of convex hulls are uniformly distributed on the cooking surface, and the plurality of convex hulls form the anti-slip structure.

7. The cooking appliance of claim 1, wherein the cooking plate is disposed upside down on the upper portion of the pot body such that the height of the cooking surface is lower than the height of the sidewall.

8. The cooking appliance of claim 1 wherein a sump basin is further provided in the pan body to separate the cooking chamber into a lower cooking zone and an upper sump zone; the oil collecting basin comprises a boss arranged at the bottom of the oil collecting basin, and a through hole is formed in the boss; the cooking plate is detachably covered on the oil collecting basin; the cooking plate is matched with the oil collecting basin to exchange soup in the cooking area and the oil collecting area through the through holes and filter grease in the soup to the oil collecting basin.

9. The cooking apparatus according to claim 8, wherein there are at least two of the bosses uniformly distributed on the bottom of the oil collecting basin, and a plurality of through holes are uniformly distributed on each boss.

10. The cooking appliance of claim 8 wherein said oil collection basin has an outer ring extending upwardly along a bottom of said oil collection basin; the upper part of the outer ring is provided with a placing level, and the oil collecting basin can be inverted at the lower part of the pot body through the placing level.

Images