JPS5817547Y2 - Side dish hot pot - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a side dish pot (wok) that is a large, continuously curved vessel.

This type of side dish pot is used, for example, in China and Japan for so-called stir-fry dishes, where raw vegetables are boiled for a short time in a small amount of oil and water in the heated center of the side dish pot, and then poured onto the shallow, wide edge of the pot. It is pushed up, finished to a certain extent, and kept warm.

Conventional pots of this type are made from a sheet of hammered wood and used over an open flame with a gas burner.

The problem of this invention is to create a pot of this kind that can be used on an electric heating board.

This object is achieved according to the invention in that the pot made of cast iron has a flat heat-conducting surface in its lower central region.

In particular, a heat-conducting surface can be placed on the underside of the cast foot.

In the industry, it has been considered inevitable to finish the entire pot to an average thickness and heat it over an open flame, but this delicatessen pot works perfectly.

In this connection, for example, in the case of the proposed cast structure,
Wall thicknesses have been uniformly selected to meet this requirement, which was deemed unavoidable.

The heat conduction between the electric cooking board and the pot is excellent, and the thick base feet help distribute heat well.

The base retains heat evenly over time and also has enough heat capacity to compensate for any cooking misalignment.

The heat distribution effect is high due to the relatively thick casting material, which not only keeps the entire central area at an even temperature and avoids local overheating, but also keeps the pre-boiled dishes at the edges warm. It also helps distribute the temperature to the edges.

This is especially true because the curvature of the inner surface of the pot is much gentler in the central region than in the edge region.

In this way, because the curvature is gentle in the central region,
It is possible to keep the pedestal thinner.

On the other hand, however, there must also be sufficient action in the central area to allow the liquid to flow back to the central working area.

It is necessary to increase the curvature of the radial region in order to collect heat.

This curvature, of course, must not be so large that the food that has already been exposed to steam will slide and gather in the center.

The characteristic that the edge region and the central region are interconnected through an intermediate region and that the curvature of the intermediate region is greater than the curvature of the other surface regions is advantageous for a harmonious transition.

A handle made of rust-free steel can be installed on the upper outer edge.

Compared to cast-molded handles made of cast material, this handle is very insensitive and at the same time provides relatively good insulation, so that it can be gripped even when the pan is hot.

Preferably, the handle is placed in the area of the thickened casting.

Particularly advantageous is an embodiment in which the cast iron is left as is and only the heat-conducting surface is turned flat.

Raw cast iron has the advantage of preventing scorching and being easy to clean due to its slightly rough surface.

An embodiment of the invention is represented in the drawing and will be explained in detail below.

The figure shows a wok 11 made of cast material and having a relatively thin wall 12.

A base foot 13 is cast in the lower central area of the pot, the base foot having a flat lower heat-conducting surface, the heat-conducting surface being dimensioned to the flat cooking surface 18 of the electric cooktop 19. There is.

The heat-conducting surface is therefore flat and lathed flat.

In the area of the outer edge 17, two mutually opposite casting moldings 25 are provided, to which a respective handle 16 made of rust-free steel is fastened.

This side dish silver has a relatively large diameter of 30-40 cm and a relatively low height of about 10 cm.

A pot has a continuous curvature on its inner surface, creating an essentially spherical curvature in vessels with circular bases.

However, the radius of curvature is different.

The curvature is particularly gradual in the central region A, somewhat greater in the edge region B, and even greater in the intermediate region C.

Thereby, as can be seen, the maximum wall thickness of the foot 13 is not so thick at its edges, so that the weight of the pot is not very large.

Nevertheless, it is guaranteed that the liquid always flows back to the working area in the central area A.

Furthermore, because the Okinawan pot is easy to move for the above reasons, it can be used at the dining table as a serving device for the cooked food inside.

The curvature in the edge region B is large enough to collect and retain heat well, but not so large that the prepared food that has been gathered to the edge will return to the center.

Regarding the curvature of the individual regions, the radii of curvature of regions A:B:C are in a ratio of approximately 4.5:1.5:1 to each other, and the transition between regions is natural.

[Brief explanation of the drawing]

The attached drawing is a cross-sectional view of the prepared silver. The symbols in the figure are as follows. 11...Pot, A...Central area, 14
...Thermal conduction surface.

Claims (1)

[Scope of utility model registration request] In a side dish pot (wok) made from a large, continuously curved shallow bowl, the pot 11 made from cast iron is located in the lower central region A.
having a flat thermally conductive surface 14; the thermally conductive surface 14;
is provided on the lower surface of the cast-formed pedestal 13, and the curvature of the inner surface of the vessel is such that the center area A is different from the edge area B.
be significantly looser than in the edge region B.
and the central region A are connected via the intermediate region C, and the curvature of the intermediate region is larger than the curvature of the other regions A and B, and the radius of curvature of the individual regions A:B:C is 4.5. : 1.
A side dish pot characterized in that the ratio is 5:1, and that the heat conductive surface 14 is lathed to be flat while the cast iron is left as is.