CN2588907Y

CN2588907Y - Frying pan

Info

Publication number: CN2588907Y
Application number: CN 02250288
Authority: CN
Inventors: 刘顺林
Original assignee: Xinhui Rixing Stainless Steel Products Co Ltd
Current assignee: Xinhui Rixing Stainless Steel Products Co Ltd
Priority date: 2002-12-13
Filing date: 2002-12-13
Publication date: 2003-12-03
Anticipated expiration: 2012-12-13

Abstract

The utility model discloses a frying pan with a flat bottom. The utility model is characterized in that the pan bottom of the utility model is provided with a plurality of convex ribs; the edge of the utility model is pressed with a pan mouth with a bent opening to provide convenience for pouring oil. The utility model has simple structure. The pan bottom is provided with a plurality of convex ribs, foods only contact the convex ribs, concave parts among the convex ribs provide convenience for oil store, and thus, the direct sticking between the foods and the pan bottom is avoided, oil can infiltrate into one surface of the foods which are decocted and cooked, the foods are decocted and cooked through oil temperature, the foods can be heated evenly, the heating degree can be controlled easily, and the problem of the generation of scorch can not occur. The pan mouth pressed on the edge of the frying pan provides convenience for pouring oil, and the outflow of oil along the outer edge of the wall of the pan can be avoided when the oil is poured.

Description

Frying pan at the bottom of a kind of beef steak

Technical field

The utility model relates to frying pan at the bottom of a kind of beef steak.

Background technology

The frying pan that present people generally use, the bottom surface of pot generally all is flat or circular arc, when decocting food like this, food just fits together with the bottom of a pan tightly.The oil that food decocts usefulness is not easy to infiltrate between the food and the bottom of a pan, and it is inhomogeneous to cause food to be heated, and the position coking promptly, the change paste that contacts with the bottom of a pan occur, and that all the other positions also do not have is ripe, is unfavorable for grasping the duration and degree of heating.And, food decoct finish after, remaining oil is not easy to reclaim in the pot, when pouring out, the edge all is smooth, pot is outer to carry an oily phenomenon so cause easily when falling oil.

Summary of the invention

The purpose of this utility model is to provide a kind of and can avoids the food and the bottom of a pan to fit and the coking that causes, become the frying pan of problem such as paste.

Another one purpose of the present utility model is to provide a kind of frying pan of collecting unnecessary oil more conveniently.

In order to achieve the above object, to adopt following technical scheme be that the bottom of a pan of described beef steak frying pan is provided with some convex tendons for frying pan of the present utility model.

For the ease of falling oil, on the edge of frying pan, be pressed with a brood of mouthful of pot mouth.

Decoction pot described in the utility model, simple in structure, some convex tendons are set in the bottom of a pan, and food only contacts with convex tendon, and oil is convenient to hide in the position of caving between the convex tendon, thereby avoided food directly and the applying in the bottom of a pan, make oil can be penetrated into the one side that food decocts, decoct food, make to be heated evenly by oily temperature, be convenient to the grasp of the duration and degree of heating, and the problem that is not easy coking to occur, becomes paste.The pot mouth that extrudes on the edge of frying pan then is convenient to down oil, and oil flows out along the outward flange of pot wall when having avoided falling oil.

Description of drawings

Fig. 1 is the bottom of a pan structural representation of frying pan described in the utility model;

Fig. 2 is the cross-sectional structure schematic diagram of frying pan described in the utility model;

Fig. 3 is the structural representation of convex tendon;

Fig. 4 is the structure enlarged drawing N of pot mouth;

Fig. 5 is the structure enlarged drawing M of pot mouth;

Fig. 5 is the bottom of a pan structural representation of the frying pan of another shape.

The specific embodiment

Shown in Fig. 1 to 4,1 is that the bottom of a pan, 2 is that convex tendon, 3 is a pot mouth.Frying pan adopts stainless steel material to make.

Get when the convex tendon 2 usefulness friction presses on the bottom of a pan 1 feel secure, and two pot mouths 3 on the pot limit are after product cuts the limit, the nest mouth of getting.

As shown in Figure 6, other shape is also how adopted in the bottom of a pan.

Claims

1. frying pan at the bottom of the beef steak, it is characterized in that: the bottom of a pan (1) is provided with some convex tendons (2).

2. by frying pan at the bottom of the described a kind of beef steak of claim 1, it is characterized in that: on the edge of frying pan, be pressed with a brood of mouthful of pot mouth (3).