M3 31940 八、新型說明： 【新型所屬之技術領域】 本創作是有關於一種爐具之結構改良，尤指一種可防 止蒸煮食物時第一容置區中之蒸氣外洩，達到快速蒸煮， 以縮短烹調食物之時間者。 【先前技術】 赢 按，一般習用之爐具係具有一可供盛裝水之容置區； 而當使用時係將該爐具設置於一工作平台上，且將一加熱 單元設置於該爐具之下方，之後再將盛裝有食物之蒸籠底 部對應設於該容置區上，並藉由加熱單元對該爐具進行加 .熱，使該容置區内之水產生之蒸氣，藉以讓該蒸氣透過蒸 籠底面蒸煮該蒸籠内之食物。 雖然上述習用之爐具可配合蒸籠蒸煮其内部之食物， 但是由於該蒸籠僅係以其底部封閉該容置區之開口，因 _ 1此，當爐具蒸煮蒸籠内之食物時，該容置區中所產生之蒸 ♦氣便會由蒸籠之底部與容置區之開口間洩出，使該爐具無 法保留完整之蒸氣，而使蒸煮食物之速度便慢，而增加烹 調食物之時間。 【新型内容】 因此，本創作之主要目的係在於，可利用第二容置區 之設置，而防止蒸煮食物時第一容置區中之蒸氣外洩，達 到快速蒸煮，以縮短烹調食物之時間。 5 M3 31940 為達上述之目的，本創作係一種爐具之結構改良，該 爐具本體係包含有一設於中央處之第一容置區，該第一容 置區之開口端緣係環設有一延伸板；以及一環設於延伸板 外侧之第二容置區，該第二容置區之開口端緣係環設有一 擋板。 【實施方式】 請參閱『第一及第二圖』所示，係分別為本創作之立 體外觀示意圖及本創作之剖面狀態示意圖。如圖所示：本 創作係一種爐具之結構改良，該爐具本體1至少包括有一 第一容置區1 1以及一第二容置區1 2，可利用第二容置 區1 2之設置，而防止蒸煮食物時第一容置區1 1中之蒸 氣外洩，達到快速蒸煮，以縮短烹調食物之時間。 上述所提之第一容置區1 1，係設於上述爐具本體1 之中央處，且該第一容置區1 1之開口端緣係環設有一延 伸板1 1 1。 該第二容置區12係環設於上述第一容置區11端緣 之延伸板1 1 1外側，且該第二容置區1 2之開口端緣係 環設有一擋板1 2 1，該擋板1 2 1之適當處係設有相對 應之扣接部1 2 2。如是，藉由上述之結構構成一全新之 爐具之結構改良。 請參閱『第三圖』所示，係本創作之使用狀態剖面示 意圖。如圖所示：當本創作於運用時，係可將該爐具本體 1設置於一工作平台2上，使該第二容置區1 2端緣所環 M331940 设之擋板1 2 1作為抵靠，讓爐具本體1定位於適當之高 度，且將一加熱單元3設置於該第一容置區1丄下方，並 於第一容置區11以及第二容置區12中分別注入適量之 水4之後再將盛裝有食物5 0之蒸籠5底部周緣跨設於 第二容置區1 2中，並以第一容置區丄丄端緣之延伸板工 1 1加以頂掣，而讓該蒸蘢5之底面與第一容置區丄工之 開口對應，且將該蒸籠5之開口以蓋體5丄利用扣具5 2 配合扣接部1 2 2進行穩固之封閉，此時，即可藉^加執 單元3對該第-容置區工工中之水4進行加熱，使該水4 加熱後所產生之条氣4 1透過蒸籠5底面穿孔5 3蒸煮蒸 籠5内之食物50，而當蒸煮蒸籠5内之食物5〇時了則 會有部分之蒸氣4 1由蒸籠5之底部與延伸板工工工之間 洩出二匕時，即可藉由第二容置區工2中之水4，將欲茂 出之瘵，4 1加以止擋，而防止蒸煮食物時第一容置區工 9i 1中之蒸氣4 1外洩’藉以保留完整之蒸氣4丄而達到快 煮’以縮短烹調食物之時間。 綜上所述，本創作爐具之結構改良可有效改善 種種缺點，可利用第-交晉 第一&之设置，而防止蒸煮食物時 谷置£中之療氣㈣，達到快速蒸煮， 物之時間，進而使本創作之產生能更進步、更實用:= =用者之所須，確已符合創作專利中請之要件^ k出專利申請。 友依法 惟以上㈣者，僅為補叙錄實 a 月匕以此限定本創作實施之範圍； 虽不 又凡依本創作申請專利 7 M3 31940 範圍及創作說明書内容所作之簡單的等效變化與修飾，皆 應仍屬本創作專利涵蓋之範圍内。 【圖式簡單說明】 第一圖，係本創作之立體外觀示意圖。 第二圖，係本創作之剖面狀態示意圖。 第三圖，係本創作之使用狀態剖面示意圖。 【主要元件符號說明】 爐具本體· · · 1 第一容置區·· 1 1 延伸板····111 第二容置區··12 擋板.....12 1 扣接部· · · · 1 2 2 工作平台· · · 2 加熱單元· · · 3 水......4 蒸氣.....4 1 蒸籠.....5 食物.....5 0 蓋體.....5 1 扣具.....5 2 穿孔· · · · · 5 3M3 31940 VIII. New description: [New technical field] This creation is about the structural improvement of a stove, especially one that prevents the vapour in the first accommodating area when cooking food, and achieves rapid cooking. Shorten the time to cook food. [Prior Art] Winning, the conventionally used stove has a receiving area for containing water; and when used, the stove is placed on a working platform, and a heating unit is placed in the stove Below, the bottom of the steamer containing the food is correspondingly disposed on the accommodating area, and the heating device is heated by the heating unit to make the steam generated by the water in the accommodating area, thereby allowing the The steam is used to cook the food in the steamer through the bottom of the steamer. Although the above-mentioned conventional stove can be used to cook the food inside the steamer, since the steamer only closes the opening of the accommodating area with the bottom thereof, because the stove cooks the food in the steamer, the accommodating The steam generated in the area will be vented between the bottom of the steamer and the opening of the accommodating area, so that the stove cannot retain the complete steam, and the cooking speed is slow, and the cooking time is increased. [New content] Therefore, the main purpose of this creation is to use the setting of the second accommodating area to prevent the vapour in the first accommodating area from being escaping when cooking food, and to achieve rapid cooking to shorten the time for cooking food. . 5 M3 31940 For the above purposes, the present invention is a structural improvement of a stove comprising a first accommodating area disposed at a central portion, the open end edge of the first accommodating area being ring-shaped And an extension plate; and a second accommodating area disposed on the outer side of the extension plate, wherein the opening end edge of the second accommodating area is provided with a baffle. [Embodiment] Please refer to the "First and Second Diagrams" for a schematic view of the original appearance of the creation and a schematic diagram of the profile of the creation. As shown in the figure, the present invention is a structural improvement of a stove, the stove body 1 includes at least a first accommodating area 1 1 and a second accommodating area 12, and the second accommodating area 1 2 can be utilized. It is set to prevent the vapor in the first accommodating area 1 1 from being leaked when the food is cooked, and the quick cooking is achieved to shorten the time for cooking the food. The first accommodating area 1 1 is disposed at the center of the stove body 1 , and an extended end plate 1 1 1 is formed on the open end edge of the first accommodating area 11 . The second accommodating area 12 is disposed on the outer side of the extending plate 11 1 of the end of the first accommodating area 11 , and the opening end edge of the second accommodating area 12 is provided with a baffle 1 2 1 The baffle 112 is suitably provided with a corresponding fastening portion 1 2 2 . If so, the structure of the above-mentioned structure constitutes a structural improvement of a new stove. Please refer to the third figure for a description of the usage status profile of this creation. As shown in the figure: when the present invention is used, the stove body 1 can be disposed on a working platform 2, so that the baffle 1 2 1 of the ring M331940 of the second accommodating area 12 is used as the baffle 1 2 1 Abutting, the stove body 1 is positioned at an appropriate height, and a heating unit 3 is disposed under the first accommodating area 1 , and injected into the first accommodating area 11 and the second accommodating area 12 respectively. After the appropriate amount of water 4, the bottom edge of the steamer 5 containing the food 50 is placed in the second accommodating area 12, and is topped by the extension slab 1 1 of the first accommodating area. The bottom surface of the steaming bowl 5 is corresponding to the opening of the first receiving area, and the opening of the steamer 5 is firmly closed by the cover 5 丄 with the fastening member 52 and the fastening portion 1 2 2 . At that time, the water 4 in the first-receiving area worker can be heated by the adding unit 3, and the strip 4 1 generated by heating the water 4 is perforated through the bottom surface of the steamer 5 and the cooking steamer 5 is 5 The food 50, and when the food in the cooking steamer 5 is 5 则会, a part of the steam 4 1 is vented between the bottom of the steamer 5 and the extension slab worker. By means of the water 4 in the second accommodating area 2, the sputum to be exposed, 4 1 is stopped, and the steam in the first accommodating area 9i 1 is prevented from leaking when cooking the food. Complete steam 4 丄 to achieve fast cooking 'to shorten the time to cook food. In summary, the structural improvement of the creative stove can effectively improve various shortcomings, and can be used to prevent the cooking of the food during the cooking of the food (four), to achieve rapid cooking, The time, in turn, makes the creation of this creation more progressive and more practical: = = the needs of the user, it has indeed met the requirements of the patent application. If the friend is legally above (4), it is only for the reintroduction of the record, which is to limit the scope of the creation of this creation; although it is not the same as the simple equivalent change of the scope of the patent application 7 M3 31940 and the content of the creation manual. Modifications shall remain within the scope of this Creative Patent. [Simple description of the diagram] The first picture is a three-dimensional appearance of the creation. The second picture is a schematic diagram of the profile state of the creation. The third figure is a schematic diagram of the use state of the creation. [Description of main component symbols] Stove body · · · 1 First accommodating area·· 1 1 Extension plate····111 Second accommodating area··12 Baffle.....12 1 Fastening part· · · · 1 2 2 Work platform · · · 2 Heating unit · · · 3 Water...4 Vapor.....4 1 Steamer.....5 Food.....5 0 Cover Body.....5 1 Buckle.....5 2 Perforation · · · · · 5 3