TWM557076U - Pot structure having steaming, cooking and roasting functions - Google Patents

Abstract

The present invention relates to a pot structure which is both steamed, boiled and roasted, especially a steam pot, boiled and roasted pot pot structure, which mainly comprises a pot body unit, a steaming pan and an outer lid unit and An inner pot unit comprising an outer pot body and a middle pot, and a cylindrical portion having a through hole in the center of the outer pot body, the top edge of the cylindrical portion being higher than the top edge of the outer pot body, The middle pot may be sleeved at the through hole of the cylindrical portion, and the concave arc steaming tray is placed on the top edge of the cylindrical portion, and an arc convex portion is formed at the center of the concave arc, and the top of the arc convex portion is formed. The plane is provided with a plurality of vapor holes for the passage of steam, and a plurality of drip holes are arranged around the periphery of the steam pan. The inner lid unit comprises an inner lid and a ring of appropriate height is combined at the periphery of the inner lid. The cover body can cover the top of the steaming pan. When the outer pot body is boiled hot pot food, the water can be filled in the middle pot, and the food to be cooked such as shrimp, crab, fish, pork, etc. is placed on the steaming pan. Beef, mutton or other retortable food, the water produced in the water in the pot is boiled by heat and will pass upward through the central arc of the steaming pan The steam hole of the part enters the steaming tray, and the food on the food can be cooked at the same time, the original taste is not lost, the purpose of health preservation is achieved, and the delicious soup which keeps the circumference of the arc of the steaming disc during cooking is set. The drip hole on the periphery of the steaming tray is dripped down into the outer pot body, so that the hot pot soup in the outer pot body is more delicious, and after the pot in the outer pot body is taken out, the baking sheet can be placed above the cylindrical part. The heat source or fire can directly reach the baking tray through the through hole of the cylindrical portion, thereby achieving the purpose of grilling the food, and the design of the middle pot can be used to form two different flavors in the outer pot body and the middle pot. Use of the shabu-shabu.

Description

Steamed, boiled, roasted pot structure

This creation relates to a pot structure that is both steamed, boiled, and grilled, especially a pot with a steamed, boiled, and roasted pot. The outer pot can be used as a hot pot, and a middle pot is provided in the center of the outer pot. The middle pot can be combined with a steaming pan to place the food to be cooked, and the middle pot and the outer lid unit can be used as both a hot pot and a cooking food, and the baking tray can be placed after removing the middle pot. A hot pot design for grilling.

According to the current hot pot appliances on the market, there are roughly two types, one is the design that divides the hot pot into two halves by a partition, and the other is the design of a hot pot area with a baking tray and a boiled water in the center of the baking tray. The former is the current shabu-shabu, while the latter is in the form of fire and roast, but the conventional hot pot design does not allow cooking of the food to be cooked, so that it is necessary to maintain the cooking method. Foods with umami taste can only be boiled or grilled with water and lose the taste of delicious food.

<Technical problems to be solved> This creator has been considering the practical difficulties of the above-mentioned hot pot appliances and the lack of improvement, and hopes to provide a breakthrough design to enhance the practical effect, which is devoted to research and design. The company has been engaged in the professional technical knowledge and practical experience of related product design and production for many years, and the results of research and design, and finally developed a pot structure that is both steamed, boiled and roasted to provide users.

<Technical means to solve the problem> This creation relates to a pot structure that combines steaming, boiling, and roasting, especially a pot-cooking structure with steaming, boiling, and roasting, which mainly includes a pot body unit and a steaming pan. An outer lid unit and an inner lid unit, the pot unit includes an outer pot body and a middle pot, and a cylindrical portion having a through hole is formed in the center of the outer pot body, and the top edge of the cylindrical portion is high In the top edge of the outer pot body, the middle pot may be sleeved at the through hole of the cylindrical portion, and the concave arc steaming tray is placed on the top edge of the cylindrical portion, and an arc convex portion is formed at the center of the concave arc. And a plurality of vapor holes for the passage of steam are arranged on the top plane of the arc convex portion, and a plurality of drip holes are arranged around the periphery of the steam pan, and the inner lid cover unit comprises an inner lid and is combined at the periphery of the inner lid There is an annular cover of appropriate height, which can cover the top of the steaming pan. When the outer pot body is boiled hot pot food, the water can be filled in the middle pot, and the food to be cooked such as shrimp is placed on the steaming pan. , crab, fish, pork, beef, lamb or other retortable food, steam produced by boiling water in the pot , it will go up through the steam hole of the central arc of the steaming disc into the steaming tray, and then the food on the food can be cooked at the same time, keeping the original taste not lost, achieving the purpose of health preservation, and accumulating the steaming disk arc convex when cooking The delicious broth on the periphery of the steaming bowl will be dripped into the outer pot body from the drip hole on the periphery of the steaming pan, so that the hot pot soup in the outer pot body will be more delicious, and at the same time, after removing the pot in the outer pot body, A baking tray is placed above the cylindrical portion, and the heat source or fire can directly reach the baking tray through the through hole of the cylindrical portion, thereby achieving the purpose of grilling food, and can be designed in the outer pot and in the middle pot. The pot forms two crucibles that can be cooked in different flavors.

<Comparative to the efficacy of the prior art> The main purpose of the creation is to design the pot and the steaming pan of the pot unit by means of a cylindrical part with a through hole in the center of the outer pot body and a central cylindrical part of the outer pot body. The through hole is provided with a pot which can be disassembled as needed, and the water is filled in the pot, the steaming pan is placed above the middle pot, and the food to be cooked such as shrimp and crab is placed on the steaming pan. Fish, pork, beef, lamb or other retortable food, the steam generated by boiling water in the middle pot will pass up through the vapor hole in the top plane of the central arc of the steaming pan into the steaming tray, and then it can be placed on it. The food is cooked at the same time, and it can combine the functions of hot pot and cooking food.

The second purpose of this creation is mainly to provide a cylindrical part with a through hole in the center of the outer pot body, and a through-hole in the central cylindrical part of the outer pot body is provided with a pot which can be disassembled as needed, and can be removed. The middle pot is placed on the top of the cylindrical part, and the heat source or fire can directly heat the baking tray through the through hole of the central cylindrical part of the outer pot body, and then the grilling effect can be performed, and the design of the middle pot can be used. The outer pot and the middle pot form two crucibles that can be cooked for different flavors.

Another purpose of this creation is mainly to provide a plurality of drip holes on the periphery of the steaming tray, so that the delicious soup which accumulates on the periphery of the arc convex portion of the steaming pan during cooking will be dropped downward from the drip hole provided on the periphery of the steaming plate. In the pot body, the hot pot soup in the outer pot is more delicious.

The other purpose of the creation is mainly on the top of the steaming tray, and at least one or more steamers can be matched as needed, and an arc convex portion is formed in the center of the bottom of each steamer, and the plane on the arc convex portion is formed with plural a vapor hole, and including a lid, when the outer pot body is used to boil the food in the hot pot, the vapor generated by the boiling water in the middle pot can be simultaneously passed through the vapor hole in the top plane of the central arc convex portion of the steaming tray to enter the steaming tray. Inside, and then up through the plane on the central arc convex portion of the bottom of the steamer to form a plurality of vapor holes into each steamer, and then simultaneously cook the food in each steamer to maintain the original taste of the food. Reach the purpose of health.

In order to make your review board more aware of the structural features and efficacy of this creation, we will cooperate with the schema and elaborate on it later.

Please refer to the first figure and the second figure. This creation is about a steaming, boiling and roasting pot structure, which mainly includes a pot body unit (1), a steaming pan (2), and an outer pot. a cover unit (13) and an inner lid unit (26), the pot body unit (1) comprising an outer pot body (11) and a middle pot (122), and a central portion of the outer pot body (11) a cylindrical portion (12) of the through hole (121), the top edge of the cylindrical portion (12) is higher than the top edge of the outer pot body (11), and the middle pot (122) is sleeved in the cylindrical portion (12) At the through hole (121), the top periphery of the middle pot (122) is formed with a loop hook portion (1221), and the loop hook portion (1221) can be locked to the top edge of the cylindrical portion (12), the steam pan ( 2) is placed on the top edge of the middle pot (122), the steam tray (2) is concave arc-shaped, and an arc convex portion (21) is formed in the concave arc-shaped center, and the top plane of the arc convex portion (21) is 22) There are a number of steam holes (221) for the passage of steam, near the steam pan (2) a rim, surrounded by a plurality of drip holes (23), and at the bottom of the steam pan (2) at the periphery of the arc convex portion (21), a positioning ring edge portion (24) is formed, and the steaming plate (2) can be placed When the top edge of the middle pot (122) is closed, the inner lid unit (26) includes an inner lid (261) and a bottom portion of the inner lid (261) and has an appropriate height. An annular cover (262), and an inner lid unit (26) formed by an inner lid (261) and an annular cover (262) is overlaid on the steam pan (2), when the outer pot ( 11) When boiling the hot pot food, the water may be contained in the pot (122) in the through hole (121) of the cylindrical portion (12), and the food to be cooked is placed on the steaming tray (2). Such as shrimp, crab, fish, pork, beef, lamb or other retortable food, in which the water in the pot (122) is steamed when it is boiled, and will pass up the plane of the central arc (21) of the steamer (2) ( 22) The steam hole (221) Into the steaming pan (2), in order to cook the food on it at the same time, to maintain the original taste without loss, to achieve the purpose of health, and to keep the steaming plate when cooking (2) the edge of the arc convex (21) is delicious The soup (27) is dropped into the outer pot body (11) by the drip hole (23) provided on the periphery of the steaming tray (2), so that the hot pot soup in the outer pot body (11) is more delicious. The steaming tray (2) may also be provided with no drip holes (23) to concentrate the delicious soup (27) in the steaming tray (2), and an outer lid unit (13) is combined on the top periphery of the outer pot body (11). The outer lid unit (13) includes an outer lid body (131) and a transparent portion (132). The transparent portion (132) is attached to the top of the outer lid body (131) and further to the outer pot body ( 11) When the boiled hot pot is used, the outer pot body (11) can be covered by the outer lid unit (13) as needed, which can be set on the periphery of the outer pot body (11) and the circumference of the steam pan (2). There is a margin to prevent the broth or water from dripping (111) (25), and the edge portion (111) (25) can be used for the extraction, and the inner lid (261) and the annular cover (262) of the inner lid unit (26) can be integrated or integrated. Two separate members, and the inner lid (261) and the outer lid unit (13) may be glass or metal materials.

Please also refer to the third figure, which is an embodiment of another different use mode of the present invention, which is attached to the top edge steam pan (2) of the middle pot (122), and can be matched with at least one or more steamings as needed. a pot (3) or a steaming tray (2), an arc convex portion (31) is formed at the center of the bottom of each steamer (3), and a plurality of vapor holes (312) are formed in a plane (311) on the arc convex portion (31). ), and including a pot lid (4), when the outer pot body (11) is used to boil the food in the hot pot, the vapor generated by the boiled water in the middle pot (122) can be simultaneously passed upward through the steaming tray (2) The vapor hole (221) of the top plane (22) of the arc convex portion (21) enters the steaming plate (2), and then passes upward through the plane (311) on the central arc convex portion (31) of the bottom of the steamer (3). The plurality of steam holes (312) enter each steamer (3), and the food in each steamer (3) or steaming pan (2) can be simultaneously cooked to maintain the original taste of the food to achieve health care. Purpose, each of the above steaming (3) or the top edge of the steaming pan (2) is also provided with a rim portion (32) for preventing the broth or water vapor from dripping, and an outer diameter indentation portion formed by the bottom periphery of each steamer (3) (33) to make each other closer and more stable.

A second step edge (251) is further provided on the steaming pan (2) for cooking the steaming pan (3) with a smaller outer diameter.

The creation further comprises a baking tray (5), which can take out the baking tray (5) after taking out the pot (122) in the through hole (121) of the central cylindrical portion (12) of the outer pot body (11). Placed above the cylindrical portion (12), the heat source or fire can directly heat the baking pan (5) through the through hole (121) of the cylindrical portion (12), thereby achieving the purpose of grilling food (as shown in the fourth figure) Shown, and can be used in the design of the middle pot (122), can be used in the outer pot body (11) and the middle pot (122) to form two crucibles that can cook different flavors.

In summary, this creation has the functions of hot pot, cooking and roasting food. It is a novelty, progressive and industrially applicable creation. It has already met the requirements of new patents. The patent application was filed, and the review committee of Shangqigui was able to examine it in detail, and the patent of the case was granted as soon as possible.

The above is only the preferred embodiment of the present invention. When it is not possible to limit the scope of this creation, the equivalent changes and modifications made by the patent application scope of this creation should still belong to this creation patent. Within the scope of coverage.

(1) ‧ ‧ pot body unit (11) ‧ ‧ outer pot body (111) (25) (32) ‧ ‧ with edge (12) ‧ ‧ cylindrical part (121) ‧ ‧ through hole (122)‧‧‧中锅(1221)‧‧‧Hooks (13)‧‧‧Outer lid unit (131)‧‧‧Outside lid body (132)‧‧‧Transparent (2)‧‧ ‧ Steaming pan (21) (31) ‧ ‧ arc convex (22) (311) ‧ ‧ plane (221) (312) ‧ ‧ steam holes (23) ‧ ‧ drip holes (24) ‧ ‧ Positioning ring edge (251) ‧ ‧ second order edge (26) ‧ ‧ inner lid unit (261) ‧ ‧ inner lid (262) ‧ ‧ ring shell (27) ‧ ‧ delicious Soup juice (3)‧‧‧ Steamer (33)‧‧‧Outer diameter indentation (4)‧‧‧ pot lid (5)‧‧‧ baking pan

The first figure is a sectional view of a preferred embodiment of the present invention. The second picture is a three-dimensional exploded view of the creation. The third drawing is a combined sectional view of another embodiment of the present creation. The fourth figure is a combination sectional view in which the baking tray is placed above the cylindrical portion for grilling food.

Claims (11)

The utility model relates to a steaming, boiling and roasting pot structure, which mainly comprises a pot body unit, a steaming pan, an outer pot lid unit and an inner pot lid unit, wherein the main features are: wherein the pot body unit comprises an outer part The pot body and the middle pot have a cylindrical portion with a central through hole in the center of the outer pot body, and the middle pot is set at the through hole of the cylindrical portion, and the steam tray is placed on the top edge of the middle pot, steamed The disk system has a concave arc shape, and an arc convex portion is formed at a concave arc-shaped center, and a plurality of steam holes for passing steam are provided on a top plane of the arc convex portion, the inner lid cover unit includes an inner lid and a joint An annular cover body having a proper height at the bottom of the inner lid of the inner lid, and the inner lid unit formed by the inner lid and the annular cover covers the top of the steaming tray, when the outer pot body is boiled hot pot food, The water can be contained in the middle pot, and the food to be cooked is placed on the steaming pan. The steam generated by the boiling of the water in the pot is heated upwards and enters the steaming tray through the vapor hole provided in the plane of the central arc of the steaming pan. Inside, and then the food on the same side can be cooked at the same time, around the circumference of the steaming plate, around A plurality of drip holes are provided, and the delicious soup which accumulates on the periphery of the arc convex portion of the steaming pan during cooking is dropped into the outer pot body by the drip hole provided on the periphery of the steaming pan, so that the hot pot soup in the outer pot body is more Add delicious. According to the first aspect of the patent application, the steaming, boiling and roasting pot structure is combined, wherein the top edge of the cylindrical portion is higher than the top edge of the outer pot body. The steaming, boiling and roasting pot structure according to the first aspect of the patent application, wherein the top edge of the middle pot is formed with a loop hook portion, and the loop hook portion can be set in the through hole of the cylindrical portion in the middle pot sleeve. At the time, it is locked at the top edge of the cylindrical portion to position the middle pot. As described in the first paragraph of the patent application, the steaming, boiling and roasting pot structure, wherein the utility model further comprises a baking tray, which can be taken out after the pot is placed in the through hole of the central cylindrical portion of the outer pot body, The baking tray is placed above the cylindrical portion, and the heat source or the fire can directly heat the baking tray through the through hole of the cylindrical portion, thereby achieving the purpose of grilling the food, and can be designed in the outer pot body and by the middle pot. The pot forms two crucibles that can be cooked in different flavors. The utility model relates to a steaming, boiling and roasting pot structure according to the first aspect of the patent application, wherein an outer lid unit is combined on the outer periphery of the outer pot body, and the outer lid unit comprises an outer lid body and a transparent portion. The transparent portion is disposed on the top of the outer lid body, and the outer pot body can be covered by the outer lid unit as needed when the outer pot body is boiled. The utility model relates to a steaming, boiling and roasting pot structure as described in the first aspect of the patent application, wherein the inner lid of the inner lid unit and the annular shell can be integrated, or can be two separate members, and the inner lid It can be a glass or metal material. As described in the first paragraph of the patent application, the steaming, boiling and roasting pot structure is arranged at the periphery of the arc convex portion at the bottom of the steaming tray, and a positioning ring edge portion is formed to allow the steaming tray to be placed on the top edge of the cylindrical portion. When the reachable position does not slide. As described in the first paragraph of the patent application, the steaming, boiling, and roasting pot structure is also provided, and the drip hole may be omitted at the periphery of the steaming pan. The steaming, boiling and roasting pot structure as described in claim 1 of the patent application, wherein at least one steamer is attached to the steaming pan placed on the top edge of the middle pot, and at least one can be matched as needed. Or more than one steamer, an arc-shaped convex portion is formed in the center of the bottom of each steamer, and a plurality of steam holes are formed on the plane on the arc convex portion, and includes a lid for cooking the hot pot in the outer pot body. At the same time, the vapor generated by the boiling water in the middle pot can be passed up through the vapor hole in the top plane of the central arc of the steaming pan into the steaming tray, and then up through the plane on the convex portion of the central arc of the bottom of the steamer. The steam holes enter each steamer, and the food in each steamer can be simultaneously cooked to maintain the original taste of the food for the purpose of health. As described in claim 9 of the patent application, the steaming, boiling and roasting pot structure is also provided, wherein the top edge of each steamer is also provided with a rim portion for preventing the broth or water vapor, and is matched with each steaming. The outer diameter indentation formed by the periphery of the bottom of the pot makes the combination more closely and stable. As described in claim 9 of the patent application, the steaming, boiling and roasting pot structure is further provided, wherein a second step edge is further arranged on the steaming tray for cooking the steaming pan with a smaller outer diameter.