CN2394547Y

CN2394547Y - Frying pan

Info

Publication number: CN2394547Y
Application number: CN 99247080
Authority: CN
Inventors: 张延贵; 吴启荣; 张庆春; 张庆钧
Original assignee: 张庆钧
Priority date: 1999-11-11
Filing date: 1999-11-11
Publication date: 2000-09-06
Anticipated expiration: 2009-11-11

Abstract

The utility model discloses a frying pan for cooking for people. At least three bulged ribs 2 which extend toward the outer edge of a pan opening are arranged on a heating surface at the bottom of the pan body 1. When foods are cooked, fire spreads along a circumference formed between a plurality of bulged ribs of the heating surface at the bottom of the pan body for heating. Thus, the speed for the fire spreading toward the outer edge of the pan opening can be relieved. The stay time of the fire on the heating surface at the bottom of the pan body is extended. The utility model has the advantages of little thermal loss, heating area increase due to the bulged ribs of the heating surface at the bottom of the pan body, heat efficiency enhancement, increase of the thickness of the bottom of the pan body due to the bulged ribs, heat storage increase and good heat insulation effect on cooking foods.

Description

A kind of frying pan

The utility model relates to kitchen utensils, is specifically related to the frying pan that cooking food is used in people's life.

Frying pan of the prior art, it exists not enough: the one, and the bottom of pot body heating surface is smooth surface, when the intensity of a fire of fuel combustion acted on the bottom of pot body heating surface, some intensity of a fire was outwards stretched to pot mouth outer edge fast along the bottom of pot body circumferencial direction, and thermal losses is big; The 2nd, the bottom of pot body heating surface area of equal volume is little, and the thermal efficiency is low; The 3rd, the bottom of pot body thinner thickness, amount of stored heat is little, and is poor to the food cooked heat insulation effect.

The purpose of this utility model is to provide a kind of thermal losses little; Heating surface area is big, thermal efficiency height; Amount of stored heat is big, to the frying pan of cooking food high insulating effect.

The technical solution of the utility model is achieved in that this frying pan improvement characteristics are: on the generating surface of bottom of pot body, be provided with 3 raised ribs of extending to pot mouth outer edge at least.

When implementing technique scheme, normally the raised ribs that is provided with on the bottom of pot body heating surface is chosen as linearity and/or bending.

When implementing such scheme, the raised ribs that is provided with on the bottom of pot body heating surface can be selected continuous shape and/or interrupted shape usually.

Because the utility model is provided with raised ribs on the bottom of pot body heating surface, during cooking food, the intensity of a fire is along the circumference that constitutes between a plurality of raised ribs of the bottom of pot body heating surface heating of stretching, played and alleviated the speed that the intensity of a fire is stretched to pot mouth outer edge, prolonged the holdup time of the intensity of a fire at the bottom of pot body heating surface, thermal losses is little; The raised ribs of bottom of pot body heating surface has increased its heating surface area, improves about 1 times than the level and smooth generating surface area of original bottom of pot body, and the thermal efficiency improves; Raised ribs has also increased the thickness of bottom of pot body, and amount of stored heat increases, and cooking food is played good insulation effect.

Below in conjunction with accompanying drawing the specific embodiment of the present utility model is elaborated.

Fig. 1 is the front view of a kind of embodiment of the present utility model;

Fig. 2 is the vertical view that has cut-away section of Fig. 1;

Fig. 3 is the front view of another kind of embodiment of the present utility model;

Fig. 4 is the vertical view that has cut-away section of Fig. 3.

Embodiment one, Fig. 1-shown in Figure 2.Usually the collar extension diameter of casting cast iron pot body 1 is 300mm, on the generating surface of cast iron pot body 1 bottom, casts 16 arc bend curve-like raised ribs 2 that integral body is continuous.The width of raised ribs 2 is 2mm, and the height that is positioned at heating surface center, pot body 1 bottom is 3mm.Usually select for use the length of two adjacent raised ribs 2 inequality.In pot mouth outer edge both sides, be connected with handgrip 3 and handgrip 4 respectively.Unlikely crooked for preventing that pot body 1 is placed on the smooth table top, the raised ribs end on pot body 1 bottom heating surface is provided with 3 supporting legs 5 usually.

Embodiment two, Fig. 3-shown in Figure 4.Present embodiment and embodiment one difference are: on the heating surface of the bottom of pot body 1, be cast with 16 interrupted linear projections muscle ribs 2 and extend to pot mouth outer edge.

Claims

1. a frying pan is characterized in that: on the generating surface of pot body (1) bottom, be provided with 3 raised ribs (2) of extending to pot mouth outer edge at least.

2. a kind of frying pan according to claim 1; It is characterized in that: the raised ribs (2) on the heating surface of described pot body (1) bottom can be linearity and/or bending.

3. a kind of frying pan according to claim 1; It is characterized in that: the raised ribs (2) on the heating surface of described pot body (1) bottom can be continuous shape and/or interrupted shape.

4. a kind of frying pan according to claim 1; It is characterized in that: the raised ribs end on the heating surface of pot body (1) bottom is provided with 3 supporting legs (5).