CN223529301U - A double-layer frying pan with an oil fume extraction device - Google Patents

Abstract

The utility model discloses a double-layer frying and baking tray with an oil fume suction device, which comprises a base, a first heating cavity and a second heating cavity, wherein the first heating cavity and the second heating cavity are provided with a laminated structure, the second heating cavity is arranged above the first heating cavity, a first cooking assembly is arranged in the first heating cavity and comprises a plurality of small frying trays which are movably arranged in the first heating cavity, a second cooking assembly is arranged in the second heating cavity and comprises a large frying tray which is arranged in the second heating cavity, and an oil fume suction assembly is arranged on the base and penetrates through the first heating cavity and the second heating cavity. The space can be efficiently utilized, and flexible and various cooking modes can be realized.

Description

Double-layer frying and baking tray with oil smoke absorbing device

Technical Field

The utility model relates to the technical field of kitchen appliances, in particular to a double-layer frying and baking tray with a fume absorbing device.

Background

With the development of modern kitchen appliances, the user's demands for a broiler are not only limited to basic cooking functions, but also pay attention to the versatility and environmental performance of the apparatus. The traditional frying and roasting device is usually only provided with a single frying pan, cannot meet diversified cooking requirements, and smoke generated in the cooking process is often directly discharged into the air, so that the indoor environment quality is affected. Therefore, it is important to develop a frying and roasting device which can meet various cooking demands and can effectively treat smoke.

Disclosure of utility model

The present utility model aims to solve at least one of the technical problems existing in the prior art. Therefore, the utility model provides the double-layer frying and baking tray with the oil fume absorbing device, which can efficiently utilize space and realize flexible and various cooking modes.

According to an embodiment of the first aspect of the present utility model, a double-layered frying and baking pan with a range hood comprises:

the base is provided with a first heating cavity and a second heating cavity which are of a laminated structure, and the second heating cavity is arranged above the first heating cavity;

The first cooking assembly is arranged in the first heating cavity and comprises a plurality of small frying trays which are movably arranged in the first heating cavity;

The second cooking assembly is arranged in the second heating cavity and comprises a large frying pan which is arranged in the second heating cavity;

The oil fume suction assembly is arranged on the base and penetrates through the first heating cavity and the second heating cavity.

The double-layer frying and baking tray with the oil fume suction device has the advantages that the first heating cavity and the second heating cavity with the laminated structures are arranged in the base, so that the upper layer and the lower layer are heated simultaneously, the utilization rate of a cooking space is greatly improved, a user can perform different cooking tasks at the same time, the kitchen space is saved, the cooking efficiency is improved, the first cooking assembly comprises the movable small frying trays, the positions and the number of the small frying trays can be freely adjusted according to actual needs, and different cooking requirements are met. The large frying pan design of the second cooking assembly is suitable for cooking larger food materials or cooking with multiple people, such as grilled fish, barbecue and the like, the use of the large frying pan not only enlarges the cooking range, but also improves the uniformity and efficiency of cooking, so that food is more delicious, the oil fume absorbing assembly penetrates through the first heating cavity and the second heating cavity, and oil fume generated in the cooking process can be effectively collected and processed, so that the splashing of oil in the cooking and baking processes is reduced, the cleanliness of equipment is maintained, the generation of oil fume is reduced, and a healthier and fresh kitchen environment is created.

According to some embodiments of the utility model, the first cooking assembly further comprises a first heating tube disposed below the small fry pan. Can ensure that each small frying pan obtains even heat distribution, can avoid the problem of local overheating or uneven heating, make food be heated more evenly in the cooking process, promote culinary art effect and food taste.

According to some embodiments of the utility model, the second cooking assembly comprises a second heating tube disposed below the large pan and above the small pan. The second heating pipe is arranged at a position which ensures the direct heating of the large frying pan and can indirectly provide a certain amount of heat for the small frying pan. The indirect heating mode supplements the heating effect of the first heating pipe, so that the heating of the small frying pan is more uniform, the problem of local overheating or uneven heating is avoided, and the overall cooking effect is improved.

According to some embodiments of the utility model, the base is provided with a support frame, the big frying pan is arranged above the small frying pan through the support frame, and the second heating pipe penetrates through the support frame. Ensures the stability of the large frying pan, avoids the risk of food overflowing or damaging equipment caused by shaking or instability in the cooking process, and improves the use safety and reliability.

According to some embodiments of the utility model, the extractor hood assembly is disposed in the center of the base. The oil fume suction component at the central position is designed to enable oil fume to flow from the periphery to the center to form a natural drainage path, so that the oil fume collection efficiency is improved, the residue of grease on the surface of the frying pan is reduced, and the cleanliness of the frying pan is maintained.

According to some embodiments of the utility model, the small frying pans are circumferentially spaced around the fume extraction assembly. The circumferentially spaced arrangement of the small frying pan facilitates the flow of the oil smoke to the oil smoke absorbing assembly at the central position. The design ensures that the oil smoke can be rapidly collected to the center, reduces the residue of grease on the surface of the frying pan, keeps the cleanliness of the frying pan, and simultaneously reduces the generation of the oil smoke.

According to some embodiments of the utility model, the number of small fry trays is 8. The user can select to use one or more small frying trays according to actual needs to cook different kinds and quantity of foods, so as to meet the diversified demands of families or small parties.

According to some embodiments of the utility model, a vent gap is provided between the oil fume extraction assembly and the large pan, the vent gap forming a fume extraction channel between the oil fume extraction assembly and the small pan. The design of the ventilation gap enables the oil fume to flow to the oil fume suction assembly more smoothly in the cooking process, and the accumulation of grease on the surfaces of the large frying pan and the small frying pan is reduced. The design not only keeps the cleanliness of the frying pan, but also reduces the problems of peculiar smell and bacterial breeding caused by the accumulation of oil smoke, and improves the sanitation level of the equipment.

According to some embodiments of the utility model, the surface of the large pan is provided with a protrusion, which is arranged outwardly from the center of the large pan. The design of the convex part forms tiny gaps on the surface of the large frying pan, and the gaps can reduce the contact area between food and the frying pan, thereby reducing the adhesion of the food. The design makes the food material easier to turn over and take out, and improves the convenience and efficiency of cooking.

According to some embodiments of the utility model, a positioning groove is arranged in the first heating cavity, the positioning groove is mutually matched with the shape of the small frying pan, and the small frying pan is clamped in the positioning groove. The stability of the small frying pan in the use process is ensured, the risk of food overflow or equipment damage caused by shaking or shifting in the heating process of the small frying pan is prevented, and the use safety and reliability are improved.

Additional aspects and advantages of the utility model will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the utility model.

Drawings

The utility model is further described with reference to the accompanying drawings and examples, in which:

fig. 1 is a schematic diagram of a double-layered frying pan with a range hood according to an embodiment of the present utility model;

Fig. 2 is a schematic diagram of a double-layered frying pan with a fume absorbing device according to a second embodiment of the present utility model;

Fig. 3 is a schematic view of a base according to an embodiment of the utility model.

Reference numerals are a base 100, a small pan 110, a large pan 120, a cooking fume suction assembly 130, a second heating pipe 140, a supporting frame 150, a boss 160, and a positioning groove 170.

Detailed Description

Embodiments of the present utility model are described in detail below, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to like or similar elements or elements having like or similar functions throughout. The embodiments described below by referring to the drawings are illustrative only and are not to be construed as limiting the utility model.

In the description of the present utility model, it should be understood that references to orientation descriptions such as upper, lower, front, rear, left, right, etc. are based on the orientation or positional relationship shown in the drawings, are merely for convenience of description of the present utility model and to simplify the description, and do not indicate or imply that the apparatus or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be construed as limiting the present utility model.

In the description of the present utility model, a number means one or more, a number means two or more, and greater than, less than, exceeding, etc. are understood to not include the present number, and above, below, within, etc. are understood to include the present number. The description of the first and second is for the purpose of distinguishing between technical features only and should not be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated or implicitly indicating the precedence of the technical features indicated.

In the description of the present utility model, unless explicitly defined otherwise, terms such as arrangement, installation, connection, etc. should be construed broadly and the specific meaning of the terms in the present utility model can be reasonably determined by a person skilled in the art in combination with the specific contents of the technical scheme. In the description of the present utility model, the descriptions of the terms "one embodiment," "some embodiments," "illustrative embodiments," "examples," "specific examples," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present utility model. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. In the description of the present specification, reference to the terms "one embodiment," "some embodiments," "illustrative embodiments," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the utility model. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

Referring to fig. 1 to 3, a double-layered frying and baking pan with a fume exhausting device, comprising:

A base 100 provided with a first heating chamber and a second heating chamber of a laminated structure, the second heating chamber being disposed above the first heating chamber;

The first cooking assembly is arranged in the first heating cavity and comprises a plurality of small frying pans 110, and the small frying pans 110 are movably arranged in the first heating cavity;

The second cooking assembly is arranged in the second heating cavity and comprises a large frying pan 120, and the large frying pan 120 is arranged in the second heating cavity;

The oil fume suction assembly 130 is installed on the base 100, and the oil fume suction assembly 130 penetrates through the first heating cavity and the second heating cavity.

By arranging the first heating cavity and the second heating cavity with laminated structures in the base 100, simultaneous heating of the upper layer and the lower layer is realized, the utilization rate of a cooking space is greatly improved, a user can perform different cooking tasks in the same time, the kitchen space is saved, the cooking efficiency is improved, the first cooking assembly comprises a plurality of movable small frying trays 110, the positions and the number of the small frying trays 110 can be freely adjusted according to actual needs, and different cooking requirements are met. The large frying pan 120 of the second cooking assembly is designed to be suitable for cooking larger food materials or cooking with multiple people, such as grilled fish, roast meat and the like, the use of the large frying pan 120 not only enlarges the cooking range, but also improves the cooking uniformity and efficiency, so that food is more delicious, the oil smoke absorbing assembly 130 penetrates through the first heating cavity and the second heating cavity, and oil smoke generated in the cooking process can be effectively collected and processed, so that the residue of oil on the frying pan is reduced, the cleanliness of equipment is maintained, the generation of oil smoke is reduced, and a healthier and fresh kitchen environment is created.

The first cooking assembly further comprises a first heating tube disposed below the small fry pan 110. The even heat distribution of each small frying pan 110 can be ensured, the problem of local overheating or uneven heating can be avoided, the food is heated more evenly in the cooking process, and the cooking effect and the food taste are improved.

Referring to fig. 2, the second cooking assembly includes a second heating tube 140, the second heating tube 140 being disposed below the large pan 120, and the second heating tube 140 being disposed above the small pan 110. The second heating pipe 140 is disposed at a position that not only ensures the direct heating of the large pan 120, but also indirectly provides a certain amount of heat to the small pan 110. The indirect heating mode supplements the heating effect of the first heating pipe, so that the heating of the small frying pan 110 is more uniform, the problem of local overheating or uneven heating is avoided, and the overall cooking effect is improved.

The base 100 is provided with a support 150, the big frying pan 120 is arranged above the small frying pan 110 through the support 150, and the second heating pipe 140 is arranged through the support 150. The stability of the large frying pan 120 is ensured, the risk of food overflowing or damaging the equipment due to shaking or instability in the cooking process is avoided, and the use safety and reliability are improved.

The oil fume extraction assembly 130 is disposed at the center of the base 100. The oil fume suction assembly 130 at the center position is designed to enable oil fume to flow from the periphery to the center to form a natural drainage path, so that the oil fume collection efficiency is improved, the residue of grease on the surface of the frying pan is reduced, and the cleanliness of the frying pan is maintained.

The small frying pans 110 are circumferentially spaced around the center of the oil smoke exhaust assembly 130. The circumferentially spaced arrangement of the small trays 110 facilitates the flow of oil and smoke to the centrally located oil and smoke extraction assembly 130. The design ensures that the oil smoke can be rapidly collected to the center, reduces the residue of grease on the surface of the frying pan, keeps the cleanliness of the frying pan, and simultaneously reduces the generation of the oil smoke.

The number of small trays 110 is 8. The user can select one or more small frying trays 110 to cook different kinds and quantity of foods according to actual needs, so as to meet the diversified demands of families or small parties.

An air gap is arranged between the oil fume suction assembly 130 and the large frying pan 120, and the air gap forms an oil fume discharge channel between the oil fume suction assembly 130 and the small frying pan 110. The design of the ventilation gap enables the oil smoke to flow to the oil smoke absorbing assembly 130 more smoothly in the cooking process, and reduces the accumulation of grease on the surfaces of the large frying pan 120 and the small frying pan 110. The design not only keeps the cleanliness of the frying pan, but also reduces the problems of peculiar smell and bacterial breeding caused by grease accumulation, and improves the sanitation level of the equipment.

The surface of the large frying pan 120 is provided with a protruding part 160, and the protruding part 160 is arranged outwards from the center of the large frying pan 120. The design of the raised portion 160 creates small voids in the surface of the large pan 120 that reduce the contact area of the food with the pan and thus reduce food sticking. The design makes the food material easier to turn over and take out, and improves the convenience and efficiency of cooking.

The first heating cavity is provided with a positioning groove 170, the positioning groove 170 is mutually matched with the shape of the small frying pan 110, and the small frying pan 110 is clamped in the positioning groove 170. The stability of the small frying pan 110 in the use process is ensured, the risk of food overflow or equipment damage caused by shaking or shifting of the small frying pan 110 in the heating process is prevented, and the use safety and reliability are improved.

Referring to fig. 1 to 3, a double-layered frying and baking pan with a fume exhausting device is mainly composed of a base 100, a first heating chamber, a second heating chamber, a first cooking assembly, a second cooking assembly and a fume exhausting assembly 130. The base 100 is internally provided with a first heating cavity and a second heating cavity which are of laminated structures, and the second heating cavity is positioned above the first heating cavity. The first heating cavity is provided with a positioning groove 170, the positioning groove 170 is mutually matched with the shape of the small frying pan 110, and the small frying pan 110 is clamped in the positioning groove 170. The first cooking assembly comprises a plurality of small frying pans 110 and a first heating pipe, the small frying pans 110 are movably arranged in the first heating cavity, and the first heating pipe is arranged below the small frying pans 110. The second heating cavity is provided with a large frying pan 120 and a second heating pipe 140, the large frying pan 120 is fixed in the second heating cavity, and the second heating pipe 140 is arranged below the large frying pan 120 and above the small frying pan 110. The oil fume suction assembly 130 is installed at the center of the base 100 to penetrate the first and second heating chambers for collecting and treating oil fume generated during cooking.

The base 100 is internally provided with a first heating cavity and a second heating cavity which are of laminated structures, and the second heating cavity is positioned above the first heating cavity. The base 100 is provided with a supporting frame 150, the big frying pan 120 is fixed above the small frying pan 110 through the supporting frame 150, and the second heating pipe 140 penetrates through the supporting frame 150. The first heating cavity is provided with a positioning groove 170, the positioning groove 170 is mutually matched with the shape of the small frying pan 110, and the small frying pan 110 is clamped in the positioning groove 170. The design of the positioning groove 170 ensures the stability of the small frying pan 110 and prevents the small frying pan from shaking or shifting during the heating process. The first cooking assembly includes 8 small fry pans 110 and a first heating pipe. The small frying pans 110 are circumferentially arranged at intervals around the center of the oil smoke absorbing assembly 130, and the first heating pipes are arranged below the small frying pans 110, so that uniform heating effect of each small frying pan 110 is ensured.

The second heating cavity is internally provided with a large frying pan 120 and a second heating pipe 140. The surface of the large pan 120 is provided with protrusions 160 extending outwardly from the center, which protrusions 160 are effective to direct the flow of grease to the edges and eventually pool into the extractor hood assembly 130. The second heating pipe 140 is disposed below the large pan 120 and above the small pan 110, so as to directly heat the large pan 120, and indirectly provide a certain amount of heat to the small pan 110, thereby ensuring uniform heating of the large pan 120 and the small pan 110.

The oil fume suction assembly 130 is installed at the center of the base 100 to penetrate the first heating chamber and the second heating chamber. An air gap is arranged between the oil fume suction assembly 130 and the large frying pan 120, and the air gap forms an oil fume discharge channel between the oil fume suction assembly 130 and the small frying pan 110. This design helps to direct the flow of oil and smoke generated during cooking to the oil and smoke assembly 130, reduce the generation of oil and smoke, and keep the pan clean.

In use, the apparatus is placed on a flat table top, connected to a power source, and the 8 small trays 110 are snapped into the positioning slots 170 in the first heating chamber, ensuring that each small tray 110 is firmly secured in a predetermined position. The large frying pan 120 is fixed in the second heating cavity through the support frame 150, so that the surface of the large frying pan 120 is smooth. The power is turned on, the first heating pipe and the second heating pipe 140 heat the small frying pan 110 and the large frying pan 120 respectively, and food materials are placed on the small frying pan 110 and the large frying pan 120 respectively for cooking. The large pan 120 is suitable for cooking large pieces of meat or multiple portions of food material, and the small pan 110 is suitable for simultaneous cooking of small portions of food material or multiple food materials. The cooking fume generated during the cooking process flows to the rim through the protrusion 160 of the surface of the large plate 120 and finally is collected to the fume exhaust assembly 130. The fume exhaust channel formed by the ventilation gap is favorable for exhausting fume and reducing the fume. After the cooking is finished, the power supply is turned off, and after the equipment is cooled, the small frying pan 110 and the large frying pan 120 are taken out from the heating cavity for cleaning. The oil smoke exhaust assembly 130 is cleaned periodically to keep the equipment clean and sanitary.

The embodiment provides a double-deck baking pan with oil smoke absorbing device, through reasonable structural design and functional configuration, not only improved efficiency and the homogeneity of culinary art, still reduced the production of oil smoke, kept the cleanness and the health of equipment. The design has wide application prospect in families and commercial kitchens, and provides healthier and more convenient cooking experience for users.

The embodiments of the present utility model have been described in detail with reference to the accompanying drawings, but the present utility model is not limited to the above embodiments, and various changes can be made within the knowledge of one of ordinary skill in the art without departing from the spirit of the present utility model.

Claims (10)

1. A double-layered frying and baking pan with a fume absorbing device, which is characterized by comprising:

the base is provided with a first heating cavity and a second heating cavity which are of a laminated structure, and the second heating cavity is arranged above the first heating cavity;

The first cooking assembly is arranged in the first heating cavity and comprises a plurality of small frying trays which are movably arranged in the first heating cavity;

The second cooking assembly is arranged in the second heating cavity and comprises a large frying pan which is arranged in the second heating cavity;

The oil fume suction assembly is arranged on the base and penetrates through the first heating cavity and the second heating cavity.

2. The dual-layer pan of claim 1, wherein the first cooking assembly further comprises a first heating tube disposed below the small pan.

3. A dual-layered frying pan with a range hood according to claim 1, wherein the second cooking assembly comprises a second heating tube, the second heating pipe is arranged below the large frying pan, and the second heating pipe is arranged above the small frying pan.

4. The double-layer frying and baking pan with the oil smoke absorbing device according to claim 3, wherein the base is provided with a supporting frame, the large frying pan is arranged above the small frying pan through the supporting frame, and the second heating pipe penetrates through the supporting frame.

5. The dual-layer frying pan with a range hood according to claim 1, wherein the range hood assembly is disposed in the center of the base.

6. The dual-layer pan of claim 5, wherein the small pans are circumferentially spaced around the fume extraction assembly.

7. The double-layered frying pan with the fume absorbing device as claimed in claim 6, wherein the number of the small frying pans is 8.

8. The dual-layer frying pan with a range hood according to claim 1, wherein a vent gap is provided between the range hood assembly and the large frying pan, the vent gap forming a range hood channel between the range hood assembly and the small frying pan.

9. The double-layer frying and baking pan with the oil fume absorbing device according to claim 1, wherein the surface of the large frying pan is provided with a protruding part, and the protruding part is outwards arranged from the center of the large frying pan.

10. The double-layer frying and baking pan with the oil fume absorbing device according to claim 1, wherein a positioning groove is arranged in the first heating cavity, the positioning groove is mutually matched with the shape of the small frying pan, and the small frying pan is clamped in the positioning groove.