M353706 八、新型說明： f新型所屬之技術領域】 而得以提高鍋 ”與烹煮㈣具有關，詳而言之，尤指一種快 速煮鍋，其藉由鍋體底部首創之受熱結構， 内液體的對流’俾供提升烹煮效率者Γ 【先前技術】 =用，一般係具有平面鋼底的直桶狀湯錦，容量 =的=鋼，其深度献，而該等摘置於爐具上料理食 面狀_底吸收爐火等熱源的熱能後，再透過熱 ，將減顧至域軸身及_的下層空 液藉由熱傳導及熱對流作用，將熱能由下層空 2渐傳遞至各處，達到烹煮水液之目的，但是，由於平 ^底的喊面與Α量水祕觸，導致該等下層 =慢，當上下層水液的溫差較小時，熱對流作用並 主要依賴熱傳導作用傳遞熱能，當熱能傳遞致率 散二:ΐ將延長加熱烹煮所耗時間，更由於熱能容易 使得熱能_钱低，魏等烹煮效率不 M ’隨著烹煮用_容量越大越為顯著。 有4a於此’本案創作人遂積極進行創作研發，而終有 1且甚具產業利用性之本創作產生。 【新型内容】 底部目的在於提供—種快速煮鍋，其藉由编體 縣& ”、向…&所構成的受熱結構，得以提高鍋内液體的 對流’俾供射^纽转。 本創作係-種快速煮銷，主要包含一銷體及一受熱結 M353706 構’其中’摘魅要由—底板 該底板中央貫穿-嵌σ，該受熱結構“二 根熱管構成，該罩殼具有m ^及稷數 兮危冰η 口斗 頁板及一圍壁，該圍壁環設於 _板外周，且糊壁底緣與該如周壁相接，據以封閉 該鋪鱗，财絲斜向崎_顺紐，且該執管 兩端分別與_於徑向的_相接，域該_内部空間 =j姐液升溫快速並提升對流作用，俾供提高熱能 傳遞效率及兑煮效率者。 【實施方式】 為使本創作目的、特徵及其功效，得以獲致進一步的 了解^ @ 4舉較佳可行的具體實施例並配合圖式說明 於后。 第-圖係本創作健實施例之立體分解圖。 第二圖係本創作較佳實施例之軸向剖視圖。 第二圖係第二圖之3 — 3剖面圖。 明參閱第一、二圖，本創作快速煮鍋較佳實施例，主 要包含一鍋體（1〇)及一受熱結構(2〇)，其中，該鍋體（1〇) 係主要由一底板（丨2)於外緣環設一鍋身（14)所構成，且該 底板（12)中央貫穿一嵌口（122)，請配合參閱第三圖，該受 熱結構(20)主要由一罩殼(22)、複數根第一熱管（24)及複 數根第二熱管（26)構成’該罩殼(22)具有一頂板(222)及一 圍壁（224)，該圍壁（224)環設於該頂板(222)外周，且該圍 壁（224)頂緣與該頂板（222)緣邊相接，其底緣與該嵌口 (122)周壁相接，據以封閉該鍋體（1〇)底部，該各熱管 (24)(26)斜向配設於該罩殼（22)位於該頂板（222)底緣的 M353706 内部空間處，且該熱管（24)(26)兩端分別與圍壁（224)於徑 向的兩端相接，並與該鍋體（10)内部空間連通，該各第一 熱官（24)彼此平行成列，該各第二熱管（26)彼此平行成 列’且該各第—熱管(24)與該各第二熱管（26)彼此於水平 方向上相間，俾供提高烹煮效率者。 孩圍壁（224)係複數片壁板邊接構成，令二徑向相對之 壁板分別為第一壁板(2242)、第二壁板(2244)，該各熱管 (24)(26)底端與該第一壁板(2242)相接，其頂端與該第二 ® 壁板(222)相接’俾供提高烹煮效率者；另外，該鋼體(10) 底緣設有複數根腳柱（16)。 利用前述較佳實施例烹煮水液時，爐具直接對該各熱 官（24)(26)加熱，且藉由該第一、二熱管（24)彼此相間的 構成’可充分利用爐火的分布，藉以提高烹煮效率，該各 熱官（24)(26)内部的水液即可快速升溫，由於該各熱管 (24)(26)係呈斜向，升溫後的熱水遂可輕易地由該熱管 (24)(26)頂端流出，該鍋體（10)底部位處該罩殼(22)周邊 _ 的冷水，則由該熱管（24)(26)底端流入該熱管（24)(26)並 . 欠爐具加熱升溫轉化為熱水，再由該熱管（24)(26)頂端流 出，如此週而復始地循環流動，即可促使該鍋體（1〇)内部 水液升溫；本創作藉由該熱管（24)(26)使一部份水液快速 升溫，則該鍋體（10)内部水液的溫差大，營造出對流的良 好條件，再配合斜向之該熱管（24)(26)，使升溫後的熱水 得以順利地向上升騰流動，相對低溫的冷水即可藉水壓作 用順利地流入該熱管（24)(26)，而後吸收爐具的熱能升溫 成為相對尚溫熱水’據以提高水液的對流，故而，利用本M353706 VIII, new description: f new technology field] and can improve the pot" and cooking (four) has a close, in particular, especially a fast cooker, which is the first heated structure by the bottom of the pot, the liquid Convection '俾 for improving cooking efficiency Γ 【Previous technique】 =Used, generally is a straight barrel-shaped soup with a flat steel bottom, capacity = steel, its depth, and these are placed on the stove After cooking the food surface _ bottom absorbs the heat energy of the heat source such as the furnace fire, and then transmits the heat to the lower layer of the shaft body and the lower layer of the liquid through the heat conduction and heat convection, the heat energy is gradually transferred from the lower layer to the At the same time, the purpose of cooking the liquid is reached, but the lower layer is slow due to the shouting of the bottom and the water, and the heat convection is mainly dependent on when the temperature difference between the upper and lower layers is small. Heat conduction transfers heat energy, when heat energy transfer rate is two: ΐ will prolong the time spent heating and cooking, and heat energy is easy to make heat energy _ low money, Wei and other cooking efficiency is not M 'With cooking _ capacity is bigger To be significant. There are 4a in this case. Extremely creative research and development, and the end has a very industrial use of this creation. [New content] The bottom purpose is to provide a kind of fast cooking pot, which is composed of the editorial county & ", to ... & The heated structure can improve the convection of the liquid in the pot. This creative department is a kind of quick-cooking, mainly consisting of a pin body and a heated knot M353706. The 'make the enchantment' - the bottom plate of the bottom plate runs through the sigma, the heated structure is composed of two heat pipes, the cover has m ^ and 稷 兮 冰 η 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口 口Xiangqi _ shun New Zealand, and the two ends of the tube are connected with _ in the radial direction, the domain _ internal space = j sister liquid temperature rises quickly and enhances the convection effect, for improving heat transfer efficiency and cooking efficiency [Embodiment] In order to achieve the purpose, characteristics and effects of the present invention, a better understanding of the specific embodiments will be obtained and will be described later with reference to the drawings. The second drawing is an axial cross-sectional view of the preferred embodiment of the present invention. The second drawing is a sectional view of the third drawing of the third figure. Referring to the first and second figures, the preferred embodiment of the present invention , mainly comprising a pot body (1〇) and a heated structure (2〇), wherein the pot (1〇) is mainly composed of a bottom plate (丨2) with a body (14) on the outer edge of the ring, and the bottom plate (12) is centrally inserted through a fitting (122). Please refer to the third figure. The heat-receiving structure (20) is mainly composed of a casing (22), a plurality of first heat pipes (24) and a plurality of second heat pipes (26). The casing (22) has a top plate (222) and a surrounding wall ( 224), the surrounding wall (224) is disposed on the outer periphery of the top plate (222), and the top edge of the surrounding wall (224) is in contact with the edge of the top plate (222), and the bottom edge and the peripheral wall of the insert (122) Connecting, according to the bottom of the pot body (1〇), the heat pipes (24) (26) are obliquely disposed at the inner space of the M353706 of the casing (22) at the bottom edge of the top plate (222), and The two ends of the heat pipe (24) (26) are respectively connected to the radial ends of the surrounding wall (224) and communicate with the inner space of the pot body (10), and the first heat officials (24) are parallel to each other. The second heat pipes (26) are parallel to each other in a row 'and the respective first heat pipes (24) and the second heat pipes (26) are horizontally opposed to each other for improving cooking efficiency. Wall (224) is composed of a plurality of panels The two diametrically opposed wall plates are respectively a first wall plate (2242) and a second wall plate (2244), and the bottom ends of the heat pipes (24) (26) are connected to the first wall plate (2242), The top end is in contact with the second® wall panel (222) to provide a boosting efficiency; in addition, the bottom edge of the steel body (10) is provided with a plurality of legs (16). Cooking by the preferred embodiment described above In the case of water liquid, the stove directly heats the heat officials (24) (26), and the first and second heat pipes (24) are mutually configured to fully utilize the distribution of the fire to improve cooking efficiency. The water inside the heat officials (24) (26) can be rapidly heated. Since the heat pipes (24) (26) are inclined, the hot water after heating can be easily taken by the heat pipe (24). (26) The top end flows out, and the cold water at the bottom of the casing (22) at the bottom of the casing (10) flows into the heat pipe (24) (26) from the bottom end of the heat pipe (24) (26). The heating of the stove is converted into hot water by heating, and then flows out from the top end of the heat pipe (24) (26), so that the circulation of the water is repeated cyclically to promote the temperature rise of the water inside the pot (1〇); the creation is by the heat pipe ( 24) (26) make a part of the liquid When the temperature is raised rapidly, the temperature difference between the water and the liquid inside the pot body (10) is large, and a good condition for convection is created, and the heat pipe (24) (26) is obliquely arranged to allow the hot water to be smoothly flowed upward. The relatively low-temperature cold water can smoothly flow into the heat pipe (24) (26) by the water pressure, and then the heat energy of the absorption furnace is heated to become a relatively warm water condensate, thereby improving the convection of the water liquid.
鍋體(10) 鍋身（14) 罩殼(22) 第一壁板(2242) 第二熱管(26) M3 53 706 創作叉煮水液時，由於錢 效提高熱_遞效率，亨+ 1，，"錢升’而可有 认t, 煮所需時間得以縮短，尤苴靡用 於堵如餐轉、食細1 尤其應用 作斟於古去古，+ 文用的大奋里；煮鍋，本創 敗X、煮效率及熱能细率的提升更為顯著。 蝴郎形態，確 目^且魏_，申請前亦切見有相同 、^於世’誠付合翻翻要件，錄法提㈣請，懇 祈詳加細審，並早日賜准專利為禱。 “ 【圖式簡單說明】 弟圖係本創作較佳實施例之立體分解圖。 第一圖係本創作較佳實施例之軸向剖視圖。 第三圖係第二圖之3 —3剖面圖。 【主要元件符號說明】 底板(12) 嵌口（122) 腳柱(16) 受熱結構(20) 頂板(222) 圍壁(224) 弟二壁板(2244)第一熱管（24)Pot body (10) Body (14) Case (22) First wall (2242) Second heat pipe (26) M3 53 706 When creating fork water, due to the increase in heat efficiency, Heng + 1 ,, "Qiansheng' and can recognize t, the time required for cooking can be shortened, especially for blocking such as meal transfer, food fine 1 especially for use in ancient times, + text for the use of Dafenli; The skill of boiling pot, the efficiency of cooking, and the improvement of heat efficiency and heat efficiency are more remarkable. The shape of the lang lang, surely ^ and Wei _, before the application is also seen the same, ^ Yu Shi 'Cheng Fu and turn over the elements, the record of the law (4) please, 恳 pray for detailed review, and early grant of patent for prayer . BRIEF DESCRIPTION OF THE DRAWINGS The first drawing is an axial cross-sectional view of a preferred embodiment of the present invention. The third drawing is a sectional view taken along line 3-3 of the second drawing. [Main component symbol description] Base plate (12) Insert (122) Foot column (16) Heated structure (20) Top plate (222) Fence (224) Second wall plate (2244) First heat pipe (24)