CN217118122U - Frying pan - Google Patents

Abstract

A frying pan is provided with a bottom wall, a side wall surrounding the bottom wall and a pan handle connected to the side wall, wherein the side wall is divided into a first part and a second part which are positioned on two sides of a straight line by taking the straight line parallel to the pan handle as a boundary. In a cross-section taken along a vertical line and passing through the geometric center of the bottom wall, the included angle between the first portion and the bottom wall is greater than the included angle between the second portion and the bottom wall. The utility model discloses a frying pan has easily to turn over the advantage of stir-fry edible material.

Description

Frying pan

Technical Field

The utility model relates to a kitchen utensil especially relates to a frying pan.

Background

In order to match with the stir-frying action of Chinese cuisine, the bottom of the traditional frying pan is mostly designed to be arc-shaped and deeper so that a user can conveniently slice down to stir-fry food materials. In addition, the height of the conventional cooking top is designed specifically for the features of the conventional wok so that the user can scoop down at the most comfortable angle.

However, as shown in fig. 1, after the western-style kitchen ware is popularized, the height of the western-style stove top S is higher than that of the traditional stove top, and the bottom of the traditional wok W is deeper, so that the user U needs to raise the arm a intentionally to successfully shovel the traditional wok W on the western-style stove top S. In the long run, such actions are prone to discomfort, resulting in many people changing to western-style pans. However, as shown in fig. 2, since the pan wall PW of the western pan F is usually steep and the bottom B is flat, when the pan is shoveled down, the slice SP must slide into the bottom B while avoiding the pan wall PW with a large angle of turning, and the handle part always forms the up-and-down movement of the seesaw during the turning process, which is still not smooth in operation. Therefore, some users U push the food material in the western-style pan F by taking the turner SP back, but such operation is far from the stir-frying action of the chinese cuisine, which undoubtedly causes many limitations to the cuisine manner.

SUMMERY OF THE UTILITY MODEL

The utility model provides a frying pan to have the advantage of easily stir-frying edible material.

The utility model provides a frying pan has the diapire, centers on the lateral wall of diapire and connects in the panhandle of lateral wall, and wherein the lateral wall uses the straight line of parallel panhandle as the border, distinguishes first portion and the second portion that becomes to be located the straight line both sides. In a cross-section taken along a vertical line and passing through the geometric center of the bottom wall, the included angle between the first portion and the bottom wall is greater than the included angle between the second portion and the bottom wall.

In an embodiment of the invention, the maximum height of the first portion is smaller than the maximum height of the second portion.

In an embodiment of the invention, the maximum height of the first portion is equal to the maximum height of the second portion.

In an embodiment of the present invention, the straight line passes through a geometric center of the bottom wall.

In an embodiment of the present invention, the pot handle overlaps the straight line.

In an embodiment of the present invention, the handle is connected to the second portion.

In an embodiment of the present invention, the frying pan further includes a supporting wall extending along a direction parallel to the straight line, and connected between the bottom wall and the local first portion, wherein the supporting wall is inclined with respect to the bottom wall.

In an embodiment of the present invention, the supporting wall is a plane wall or a curved wall.

In an embodiment of the invention, the bottom wall is circular, square or clam-shaped.

In an embodiment of the invention, an included angle between the bottom wall and the first portion is greater than or equal to 135 degrees.

Because of the utility model discloses a lateral wall of frying pan distinguishes into gentler first portion and more steep second portion, so the first portion can be convenient for shovel down, and the second portion then can prevent to eat the material and leak out in turning over the stir-fry in-process from the frying pan. Based on the above, the utility model discloses a frying pan can have easily to turn over the advantage of stir-fry edible material.

The foregoing description is only an overview of the technical solutions of the present invention, and in order to make the technical means of the present invention more clearly understood, the present invention may be implemented according to the content of the description, and in order to make the above and other objects, features, and advantages of the present invention more obvious and understandable, the following preferred embodiments are described in detail with reference to the accompanying drawings.

Drawings

Fig. 1 is a schematic view of a conventional wok used on a western-style stove top.

Fig. 2 is a schematic view of a food material being stir-fried using a conventional western-style pan.

Fig. 3 is a schematic top view of a frying pan according to an embodiment of the present invention.

Figure 4 is a cross-sectional view of the fryer of figure 3 taken along section line A-A.

Fig. 5 is a schematic top view of a frying pan according to another embodiment of the present invention.

Fig. 6 is a schematic top view of a frying pan according to another embodiment of the present invention.

FIG. 7 is a schematic view of the slice frying in the fryer of FIG. 3.

Fig. 8 is a schematic view of the wok of fig. 3 tilted.

Fig. 9 is a schematic view of horizontal frying using the frying pan of fig. 3.

Fig. 10 is a schematic view of a fry pan of fig. 3 being used for straight fry.

Fig. 11 is a schematic top view of a frying pan according to another embodiment of the present invention.

Fig. 12 is a schematic sectional view of a frying pan according to another embodiment of the present invention.

Fig. 13 is a schematic top view of a frying pan according to another embodiment of the present invention.

Fig. 14 is a schematic view of pouring out food materials using the wok of fig. 13.

Detailed Description

At present, the common pan is examined in an ergonomic angle, and if the pan needs to be stir-fried, the pan is suitable to be applied by horizontal swinging, the angle is comfortable, and the action is coherent. In the traditional pure direct working mode, the frying motion of Li can not be made in the pan. The transverse stir-frying is similar to the food material being stirred left and right in the pan. Therefore, a cooking tool suitable for horizontal stir-frying has been developed in the market, and the frying pan 100 of the present invention can be used with the above-mentioned slice, but is not limited thereto.

Fig. 3 is a schematic top view of a frying pan according to an embodiment of the present invention. Figure 4 is a cross-sectional view of the fryer of figure 3 taken along section line A-A. Referring to fig. 3 and 4, the wok 100 has a bottom wall 110, a side wall 120 and a handle 130. The side wall 120 surrounds the bottom wall 110. A handle 130 is attached to the side wall 120. The sidewall 120 is bounded by a line L parallel to the handle 130 and is divided into a first portion 121 and a second portion 122 on either side of the line L. In a cross-section through the geometric center C of the bottom wall 110 perpendicular to the straight line L, such as shown in fig. 4, the included angle a1 between the first portion 121 and the bottom wall 110 is greater than the included angle a2 between the second portion 122 and the bottom wall 110.

Referring to fig. 3 and 4 again, the line L passes through the geometric center C of the bottom wall 110, for example. However, since the distribution range of the first portion 121 and the second portion 122 can be adjusted according to practical requirements, and is not limited to the illustrated embodiment, in other embodiments, the straight line L may be offset from the geometric center C. In the present embodiment, the positions of the first portion 121 and the second portion 122 can be adjusted according to the user's hands. For example, the present embodiment is convenient for right-handed users to slice. However, in another embodiment, the positions of the first portion 121 and the second portion 122 may be reversed from that shown in FIG. 3 to facilitate shoveling by a left-handed user. In the present embodiment, the maximum height H1 of the first portion 121 of the sidewall 120 may be equal to the maximum height H2 of the second portion 122, but other embodiments are not limited thereto. In addition, the included angle a1 between the bottom wall 110 and the first portion 121 of the present embodiment may be greater than or equal to 135 degrees, so that the first portion 121 can be shoveled more easily.

The handle 130 can be held by a user. The handle 130 of the present embodiment overlaps the straight line L, for example, but the present invention is not limited thereto.

The bottom wall 110 of the present embodiment may be circular, but the present invention is not limited thereto. For example, referring to the wok 100a of fig. 5, the bottom wall 110a may be square. In the embodiment of fig. 6, the bottom wall 110b of the wok 100b may be clam-shaped. Incidentally, in the cross section shown in fig. 4, the bottom wall 110 is depicted as being planar. However, in other embodiments, the bottom wall 110 may be arc-shaped, and the present invention is not limited thereto.

Compared with the prior art, the sidewall 120 of the wok 100 of the present embodiment is divided into a relatively flat first portion 121 and a relatively steep second portion 122. Therefore, as shown in fig. 7, the first portion 121 of the sidewall 120 facilitates the sliding of the spatula SP, and the second portion 122 prevents the food material from leaking out of the wok 100 during the stir-frying process. Based on the above, the frying pan 100 of the present embodiment has the advantage of easily stir-frying the food material. In addition, the first portion 121 of the wok 100 also allows the food material to be easily poured out. Specifically, referring to fig. 8, after the food material is completely stir-fried, the frying pan 100 may be tilted toward the first portion 121 so as to take out the food material. Since the included angle a1 (labeled in fig. 4) between the first portion 121 and the bottom wall 120 is relatively large, the wok 100 does not need to be inclined at a large angle, and can reach a position where the food material can be conveniently taken out. Incidentally, the wok 100 shown in the present embodiment is suitable for a user with a right-handed hand to hold the handle 130 (shown in fig. 4) of the wok 100 with a left hand. It should be noted that, referring to fig. 9 and 10, the user can also hold the handle 130 and rotate the wok 100 to change the direction of the turndown. For example, in fig. 9, a user, such as a slice SP1 suitable for cross-frying, may have the handle 130 facing the user to use the pan 100 in a cross-fry manner. In fig. 10, a user, for example, using spatula SP2 for straight frying, can deflect the frying pan 100 at an appropriate angle to use the frying pan 100 in a straight frying manner.

Fig. 11 is a schematic top view of a frying pan according to another embodiment of the present invention. The structure and advantages of the wok 100c of the present embodiment are similar to those of the previous embodiments, and only the differences will be described below. Referring to fig. 11, the panhandle 130c can be connected to the second portion 122. In detail, the straight line L of the present embodiment can pass through the geometric center C of the bottom wall 110, but the handle 130C is offset from the straight line L and connected to the second portion 122. Thus, the handle 130c will deviate from the center of gravity of the wok 100c, and when the user holds the handle 130c to lift the wok 100c, the first portion 121 can droop along the center of gravity of the wok 100c, so that the user can more easily tilt the wok 100c toward the first portion 121.

Fig. 12 is a schematic sectional view of a frying pan according to another embodiment of the present invention. The structure and advantages of the wok 100d of the present embodiment are similar to those of the previous embodiments, and only the differences will be described below. As shown in fig. 12, the maximum height H3 of the first portion 121d can be smaller than the maximum height H4 of the second portion 122d, so that the second portion 122d can block the food material during the stir-frying process.

Fig. 13 is a schematic top view of a frying pan according to another embodiment of the present invention. Fig. 14 is a schematic view of pouring out food materials using the wok of fig. 13. The structure and advantages of the wok 100e of the present embodiment are similar to those of the previous embodiments, and only the differences will be described below. Referring to fig. 13 and 14, the wok 100e may further have a supporting wall 140e extending along the direction parallel to the straight line L. A support wall 140e is connected between the bottom wall 110 and the partial first portion 121, wherein the support wall 140e is inclined with respect to the bottom wall 110. In detail, as shown in fig. 14, when the user wants to tilt the wok 100e, the supporting wall 140e can increase the bearing area to provide a better supporting effect, so that the user can keep the wok 100e in a tilted state with more effort. Incidentally, the supporting wall 140e of the present embodiment is, for example, a plane wall, but in an embodiment, the supporting wall 140e may also be a curved wall. The utility model does not limit the detailed structure of the supporting wall 140 e.

In conclusion, because of the utility model discloses a lateral wall of frying pan distinguishes into gentler first portion and more steep second portion, so the first portion of lateral wall can be convenient for shovel down, and the second portion then can prevent to eat the material and leak out in turning over the stir-fry in-process from the frying pan. Based on the above, the utility model discloses a frying pan can have easily to turn over the advantage of stir-fry edible material.

The above description is only a preferred embodiment of the present invention, and the present invention is not limited to the above description, and although the present invention has been disclosed with reference to the preferred embodiment, it is not limited to the present invention, and any skilled person in the art can make many modifications or equivalent variations by using the above disclosed method and technical contents without departing from the technical scope of the present invention, but all the simple modifications, equivalent variations and modifications made by the technical spirit of the present invention to the above embodiments are within the scope of the technical solution of the present invention.

Claims (10)

1. A wok is characterized in that the wok is provided with a bottom wall, a side wall surrounding the bottom wall and a wok handle connected to the side wall, wherein the side wall is divided into a first part and a second part which are positioned at two sides of a straight line by taking the straight line parallel to the wok handle as a boundary, and in a cross section which is perpendicular to the straight line and passes through the geometric center of the bottom wall, the included angle between the first part and the bottom wall is larger than the included angle between the second part and the bottom wall.

2. The pan of claim 1, wherein the maximum height of the first section is less than the maximum height of the second section.

3. The pan of claim 1, wherein the maximum height of the first section is equal to the maximum height of the second section.

4. The pan of claim 1, wherein the line passes through the geometric center of the bottom wall.

5. The pan of claim 1 or 4, wherein the handle overlaps the line.

6. The wok of claim 1 or 4, wherein the handle is connected to the second section.

7. The wok of claim 1 further comprising a support wall extending in a direction parallel to the line and connected between the bottom wall and the partial first portion, wherein the support wall is inclined relative to the bottom wall.

8. The pan of claim 7, wherein the support wall is a planar wall or a curved wall.

9. The pan of claim 1, wherein the bottom wall is circular, square or clam-shaped.

10. The pan of claim 1, wherein the angle between the bottom wall and the first portion is greater than or equal to 135 degrees.

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