WO2010075666A1

WO2010075666A1 - Oil smoke preventing cooker

Info

Publication number: WO2010075666A1
Application number: PCT/CN2009/001385
Authority: WO
Inventors: 刘年路
Original assignee: Liu Nianlu
Priority date: 2009-01-01
Filing date: 2009-12-07
Publication date: 2010-07-08
Also published as: JP5483751B2; JP2012514479A

Abstract

An oil smoke preventing cooker that is composed of a frying pan body (1) and an oil smoke preventing metal ring (2) is provided. The inside profile of the frying pan body (1) is circular arc, or the pan brim is circular arc and the pan bottom is flat-bottomed. The wall thickness from the central position on the pan bottom whose diameter is 90-130 mm to the outer part of the pan body (1) whose diameter is 215 mm is 0.2-2.4 mm thicker than the wall thickness at central position on the pan bottom. The thickened part protrudes at outside of the frying pan body (1). The thickness of the center position of the frying pan bottom and the thickness from an upper edge of the frying pan to a position above the protruding thickened part are 1.0-2.5 mm. The oil smoke preventing cooker can control the rate of temperature rise of oil, increase quick-frying effect, and avoid the generation of the oil smoke.

Description

Anti-smoke cooker

The invention relates to a kitchen cooker, relating to an anti-smoke cooker composed of a wok and a smoke-proof metal ring.

Background technique

The stir-fry commonly used in cooking is to complete the heating process of food in a short time. _ Its heat comes from the bottom of the heated pot and is continuously absorbed and transferred to the cooking oil. When the oil temperature exceeds 22 (TC~24 (rC will produce soot) This is also the extreme high temperature range for people; when cooking oil reaches the gasification temperature, it will not only cause waste and 'pollution, but more importantly, the high temperature edible oil will undergo chemical changes, producing substances harmful to the human body. To solve the fumes generated during cooking in the kitchen, people have developed "T various kinds of non-smoke cooking pots. The main structure is a composite layer structure pot body and a structure thickened to the bottom of 3~6mm pot. The weight of such wok is up to 1800 grams, also on the surface of the pot - set a non-metallic material with low heat transfer coefficient. Although the above-mentioned structure of the pot has anti-smoke effect, but its structure is complex, the production cost is high, when heating the food in the pot, its heat conduction The low efficiency affects the effect of 3⁄4b when cooking. In addition, in order to reduce the pollution of oil and fumes, people design high-end range hoods and smoke detectors, which are priced at 3000- 10,000 yuan, and did not solve the problem of the smoke from the source. I applied to the State Intellectual Property Office of China on July 6, 2007 and September 28, 2008, the name "anti-smoke pot shovel" and "prevention" The two patents of the fume pot shovel and its application have been analyzed and studied for the problem of cooking fumes when cooking, and an effective solution has been proposed, which has played an effective and effective role in preventing the generation of soot. The existing problems are: When the area of the spatula is small, the anti-smoke effect is poor. When the ideal anti-smoke effect is achieved, the size is large, which causes inconvenience to the operation.

'Invention content

The object of the invention is to solve the problem of cooking fumes when cooking in a simple and effective manner, and to preserve the stir-fry effect required for cooking, to adapt to the habit of traditional cooking, and to operate conveniently. In the process of heating the kitchen, simply by the heat source to provide heat to the cookware, the heat absorbed by the cookware is transferred to the heated food. The soot produced during traditional cooking is heated in the wok, and the temperature of the edible oil heated in the high temperature zone of the bottom of the pan exceeds 220 ° C ~ 24 (rC, 'food oil and gas to produce soot, when the pot is filled with vegetables Or after the food absorbs a large amount of heat to lower the temperature, the soot will not continue to appear. The diameter of the outer peripheral combustion outlet of the household gas stove is in the range of 90mm~0 l30rnm. The inner contour curve is placed on the stove bracket. Shape, pot diameter 30cm ^ weight 1600g cooking pot, the material is ordinary steel plate, the bottom thickness of the pot is 1.87mm, the arc radius of the inner contour curve of the wok

The diameter of the outermost combustion air outlet of the gas stove is 116, and the fire is heated to open the air. The temperature change at each point in the center of the pot is shown in Table 1: Table 1

With the above conditions, put 40ml of edible oil in the pot and heat it on a large fire. The temperature of the cooking oil in the pot changes as shown in Table 2: Table 2.

As in the test conditions of Tables 1 and 2, the other conditions are unchanged. When the wall thickness of the wok pan is reduced to 1.18 mm, 40 ml of cooking oil is placed in the pot, and the edible oil is heated by 8 (TC 幵 start fire) When the heating time is only 54 seconds, the oil smoke starts to appear. At this time, the oil temperature is 180 Ό. When the temperature is 60 seconds, the oil temperature is 192 ° C. When the heating time is 64 seconds, the oil smoke is increased, and the oil temperature is 210 ° C. -- .

千大卡/分钟; The thermal efficiency is 20.66 kcal / min; the same test conditions, the pot bottom wall thickness of 1.18rnm in a wok is placed in 600ml of water, heated from 20 ° C to 90 ° C for 122 seconds, the thermal efficiency of 20. 66 kcal / min; Put 600ml of water in a wok with a wall thickness of 1.87mm, and heat it up to 90°C by heating at 20°C. It takes 129 seconds, and its thermal efficiency is 19.53 kcal/min. When the thickening book is lmm, the thermal efficiency is less than that of the pot bottom thickness of 1.18mm. However, when the cooking oil is heated, the same condition, the time of the soot is advanced to 49 seconds, and the heating time is 61 seconds. The oil temperature has reached 210 °C. _r

After observation and analysis, it is proved that the common cooking pot has fume 50 seconds to 70 seconds after the bonfire, and the fried pork and meat pieces can be completed in about 20 seconds. Therefore, 50 seconds to 100 seconds after the fire is the time range for generating the soot. . Use a gas stove flame to fry a dish of 500g ~ 750g, need to open a large fire for 3 minutes and 30 seconds ~ 4 minutes and 30 seconds, in order to prevent the generation of soot, and retain the stir-fry effect when cooking, designed As shown in Figure 1 to The anti-smoke cooker made of steel material and made of steel material shown in Fig. 4; the main body of the anti-smoke cooker can also be decomposed into two parts of the anti-smoke metal ring and the pot body. The inner contour of the wok pot has a circular arc shape. The wall thickness of the wok is the diameter of the center of the pot Φ90πΐίη~ Φ 130πιιη or more. The diameter of the outer part of the pot is Φ 215. The wall thickness of the lower part is lower than the center of the bottom of the pot. The thickness of the thickened part of the thickened portion is 0. 2~2. 4mm _: the thickened part is convex to the outside of the pot body, the thickness of the center of the wok pan and the thickness of the upper part of the frying pan to the thickened portion is 1. 0~ 2. 5 let.

According to the test, the wall thickness of the bottom of the wok is 2. 5mm, the wall thickness of the anti-smoke metal ring is 0. 2~0. 4mm, although it has the function of anti-smoke, but the pot and the bottom are thicker. , affecting the conduction of heat, the thermal efficiency is relatively low. The wall thickness of the wok pan is 1. 0~1. 15mm, when the wall thickness of the anti-smoke metal ring is 2. 4nim, put 40ml edible oil in the wok, the oil temperature starts from 80Ό, and the heat is heated for 100 seconds. The oil temperature reached 210 ° C, and no soot appeared. .

Using the characteristics of the above-mentioned oil-proof "smoke cooker", the outline of the inside of the wok pot body is made. The curve is a circular arc shape on the side of the pot, and the bottom of the pot is a flat bottom structure. The wall thickness of the wok is the diameter of the center of the bottom of the pan. 90πιιτ! ~ Φ 130mm Outside the diameter of the outside of the pot Φ 215 诵以下 ^ ^ ^ ^ ^ Φ Φ Φ Φ Φ Φ Φ 隐隐隐隐隐隐隐隐隐隐隐隐隐隐隐隐隐隐隐隐隐隐 4 4 4 4 4 4 4 0〜2 5让。 The outside of the pot body, the diameter of the center of the bottom of the wok pot Φ 90 Sa ~ Φ 130πιπι The thickness of the inside and the thickness of the wok on the side of the mouth to the thickening point is 1. 0~ 2. 5 let.

The use of anti-smoke cookware solves the problem of cooking fumes in the cooking pot, but it should be specially pointed out: The outside of the wok is easily covered with oil stains, it also produces soot, and the accumulation of sleeves affects the heat conduction effect. The oil stain outside the wok is when the wok is finished in the pot, the wok is tilted, the edible oil in the pot flows to the side of the wok, and the wok is turned back to the horizontal state, and sticks to the side of the wok. A portion of the oil will flow from top to bottom to the outside of the pot. When you need to pour the wok to the dish, you should clean the wok in time after cooking, or wipe the oil stain outside the pot with a rag to prevent the oil from accumulating outside the wok. A heat-free, clean, smoke-free wok is a condition for cooking.

The invention has the beneficial effects of using the anti-smoke cooker of the invention to eliminate the fumes generated during cooking under the condition of retaining the stir-fry effect of the traditional cooking, and the cooking pot of the invention has a weight of 1247 g to 1500 g, Compared with the smoke-free wok made of steel, the weight is relatively light, and the operation method is simple. For the traditional common wok, the anti-smoke metal ring can be configured to achieve the anti-smoke effect - the manufacturing cost is low, one by The anti-smoke metal ring made of steel only costs about 2 yuan for its production materials. When using the anti-smoke cooker to cook in the kitchen, it has the same anti-smoke effect and high heat efficiency as the traditional operation method. After the water is boiled, the boiling water will continue to boil after 1 to 30 seconds to 3 minutes after the ceasefire. . Only the price of a common wok has reached the function of a high-grade smoke-free cooking pot.

DRAWINGS

Figure 1 is a cross-sectional view of the anti-smoke metal ring of the wok in the shape of a circular arc in the wok. Figure 2 shows the contour curve of the wok in the shape of a circular arc, and the outer surface of the pot is connected with a fume-proof metal ring and a nut with a screw rod. Cutaway view, Figure 3 is a cross-sectional view of the outer surface of the flat-bottomed wok pot, the 'f-proof' soot metal ring,

Figure 4 is a cross-sectional view of the wicking metal ring and nut connected by a screw rod outside the pan.

DESCRIPTION OF REFERENCE NUMERALS: 1 is a pot body, 2 is a fume proof metal ring, 3 is a pot handle, 4 is a screw rod, and 5 is a nut.

detailed description

The anti-smoke cooking pot shown in Fig. 1 and Fig. 3 of the specification, the cooking pot body 1 and the anti-smoke metal ring 2 are integrally manufactured by a casting or forging production method. The diameter of the lower end of the wall thickness of the wok, that is, the inner diameter of the lower end of the anti-smoke metal ring should be less than or equal to the diameter of the outermost portion of the gas burner. 786. The thermal conductivity of copper is better than that of aluminum, and the thermal conductivity of copper is 1.786. Times, therefore, the choice of copper and aluminum materials for the anti-smoke metal ring 2, the effect is better.

Example 1, the average wall thickness is 1.87mm, the diameter of the pot is 30cnl, the total weight of the wok is 1600g, the wok is made of ordinary steel plate, the contour curve of the wok is circular arc, radius R= 175mm; The outer diameter of the welded body of the pot body 1 is 197mm, the diameter of the lower mouth is ll lmm, the average wall thickness is 1.32mm, the weight is 238g of anti-smoke metal ring 2, 40ml edible oil is put into the wok, The diameter of the edible oil in the wok is 105mm, and the diameter of the outer combustion chamber of the gas stove is 116mm. The heating test is as shown in Table 3:

table 3

When cooking under the above conditions, put the chopped green onion in the gas stove for 60 seconds, then put the shredded pork or starch in the soy sauce or starch. After the color of the pork or the slice of meat is changed, pour the vegetables into the pan. Stir fry, basically the same as the traditional cooking method, only when the first pot is fried in the cold pot, it needs to increase the heating time of 30 seconds. When cooking in the continuous hot pot, the fire time can be shortened appropriately due to the increase of the heat storage. .

Example 2, the average wall thickness is 1.15mm, the diameter of the pot mouth is 30. 5cm, the total weight of the wok is 1130g, the wok is made of ordinary steel plate material, the inner contour curve of the wok pot body 1 is an arc Shape, radius R=170mm; Place the anti-smoke metal ring 2 on the gas stove burner bracket. The shape, size and weight of the anti-smoke metal ring 2 are the same as those in the first embodiment. Put 40ml edible oil in the wok, eat The diameter of the oil in the wok is ll Omm, the gas stove and the bracket are the same as those in the first embodiment, and the fire test is as shown in Table ⁴ : Table 4

Example 3, using an average wall thickness of 1. 2mm, 'the diameter of the pot mouth is 30cm, the total weight of the wok is 1190g, the wok made of ordinary steel plate material, the inner contour curve of the wok pot body 1 is the pot side Arc shape, the bottom of the pot is flat bottom, 'the outer diameter of the bottom of the wok is 160mm, the anti-smoke metal ring 2 is welded outside the pot body 1 or the anti-smoke metal ring 2 is placed on the frame of the gas stove, the anti-smoke metal ring 2 The inner contour is in agreement with the outer contour of the outer diameter Φ 215 of the frying pan body body 1 , and the inner diameter of the lower end of the anti-smoke metal ring 2 is Φ 1 10 let, the average wall thickness is 1.32 mm, and the weight is 240. The gas stove and the holder thereof are the same as those in the first embodiment. Put 40ml edible oil in the wok. Because it is the bottom of the pan, the area covered by the edible oil is larger. The oil temperature starts from 80 ,, and when the fire is heated for 89 seconds, the oil reaches 210 °C and no fumes occur. . Under the conditions of the present embodiment, the anti-smoke metal ring 2 is removed for the comparison test. The oil temperature starts from 80 ,, and the high temperature is heated to 55 seconds. When the oil temperature reaches 180 ° C, the soot has been found.

Embodiment 4, as shown in FIG. 2 and FIG. 4 of the specification, the anti-smoke metal ring 2 is made of copper or aluminum material; and uniformly distributes 3 to 6 screw rods 4 on the outside of the pot body 1, anti-smoke metal The ring 2 is placed after drilling in the corresponding position, and the anti-soot metal ring 2 is fastened to the pot body 1 with a nut 5.

Embodiment 5, as shown in FIG. 1 and FIG. 3 of the specification, the wok pot body 1 and the anti-smoke metal ring 2 are two separate and separable components, and the anti-smoke metal ring 2 is placed or fixed on the bracket of the gas stove. The anti-smoke metal ring 2 is made of steel, iron, copper or aluminum. -

Example 6, the inner contour of the pot body, the gas stove top and the heating method are the same as those in the first embodiment. The diameter of the upper part of the wok is 30cm^ The overall weight of the wok is 1020g, and the wok body is made of Q215. The curve is circular arc, radius R=166mm, put 1800ml water in the wok, water temperature 30 °C, cover the lid, 2 pm, gas stove 幵 high fire heating 4 minutes 38 seconds water open, turn off the fire. Seven seconds after the fire was turned off, the water in the pot boiled to stop. Still using the above-mentioned wok with a weight of 1020 g, a smog-proof metal ring 2 having a thickness of 227 g and a thickness of 1. 2 mm is placed under the pot, the material is Q215, the inner diameter of the metal ring is 110 mm, and the outer diameter is 200 mm _; Put 1800ml water in the pot, the water temperature is 30 °C, cover the lid, 2:20 pm, use the same gas stove, the gas stove is heated for 5' minutes and 5 seconds to open the water, turn off the fire. 1 minute and 30 seconds after the fire is turned off, the water in the pot is still boiling. After pouring 1800ml of boiling water in the pot, put 1800ml of 30°C water in the pot, cover the lid, 2:28 pm, gas The stove is opened and the fire is heated. 4. Minutes of 38 seconds, the water is wide open, and the fire is turned off. 1 minute and 30 seconds after the fire is turned off, the water in the pot is still boiling. Teng. ¾ case with the above-described metal is not placed anti-smoke than ^¾ turn phase, and the same temperature was added water by weight in the pot, boil the water used is two times the like; the same ¾ with pot body contour of ordinary frying pan, the weight It is 1600g, the material is Q215, the other conditions are the same as above, put 1800ml water in the pot, the water temperature is 30°C, cover the lid, open the fire and add 4 minutes and 40 seconds to open the water and turn off the fire. 8 seconds after the fire was turned off, the water in the pot boiled to stop.

In addition, several different brands of aluminum non-burning pots with composite bottoms, weighing from 1260 g to 1330 g, were used for the comparative test under the same conditions as above. The boiling time of 1800 ml 7 in the pot was basically the same as above, but in the off Six seconds after the fire, the water in the pot boils. The non-oil-free hood with a weight of 1800 g of three-layer composite bottom is used. The comparison test of the same conditions mentioned above is carried out. The fire is heated for 6 minutes and the water is boiled for 8 seconds after the fire is turned off.

Embodiment 7. The anti-smoke cooker of the structure shown in Figures 1 to 4 of the specification adjusts the structural size and weight of the anti-smoke metal ring 2 so that no soot can be produced in 2 minutes and 40 seconds. Use anti-smoke cooker, put 100ml edible oil in the pot, put 150g of French fries in the fire for 2 minutes and 5 seconds, and fry. When the frying is 5 minutes and 30 seconds, the oil temperature in the pot is 180°C. The strip has been fried into golden yellow, and the fire-frozen fries are placed in a pan and the whole process is free of soot. The overall weight of the wok is 1020 g, the weight of the anti-shilan metal ring 2 is 454 g, and the material of the pot body 1 and the anti-shilan metal ring 2 are Q215. .

Claims

1. A smoke-proof cookware made of steel and iron materials, consisting of a wok and a smoky metal ring, characterized in that the contour curve of the inside of the wok body ω is a circular arc shape, and the wall thickness of the wok is in the pot Bottom center diameter Φ

90mn! ~ Φ 130匪 or more to the body U) outer diameter Φ215 difficult to lower the wall thickness than the bottom part of the bottom of the pot thicker 0. 2~2. 4mm, its thickened part is convex now body (i) 5〜2. 5让。 The outer side, the thickness of the center of the bottom of the wok and the thickness of the top of the wok to the thickened portion is 1. 0~2. 5 let.

2. The anti-smoke cooker consisting of a wok and a smoky metal ring according to claim 1, wherein the characteristic right

The anti-smoke metal ring (2) is made of copper or aluminum material, and is evenly distributed at the bottom of the pot body (1) to weld 3 to 6 screw rods (4), and the anti-smoke metal ring (2) is drilled at the corresponding position. After putting in, fasten the anti-soot metal ring (2) to the pot body (1) with a nut (5).

3. The smoke-proof cookware consisting of a wok and a smoky metal ring according to claim 1, wherein the wok portion of the wok is made of steel plate. The pot body U) and the smoky metal ring (2) are respectively After the material is formed by stamping, the pot body (1) and the anti-smoke metal ring (2) are combined into one body by welding. Book . '

4 . The anti-smoke cooker consisting of a wok and an anti-smoke metal ring according to claim 1 , wherein the wok body (1) and the anti-shield metal ring ( 2 ) are cast or forged. Make a combination of them. :.

5. The anti-smoke cooker consisting of a wok and a smoky metal ring according to claim 1, wherein the pot body of the wok and the smoky metal ring (2) are two separate and detachable parts. The anti-smoke metal ring (2) is placed or fixed on the bracket of the gas stove, and the anti-smoke metal ring (2) is made of steel, iron, copper and aluminum materials.

6. The anti-smoke cooker consisting of a wok and a smoky metal ring according to claim 1, wherein the contour of the pot body of the wok is a circular arc on the side of the pot, and the bottom of the pot is a flat bottom. The wall thickness of the wok is Φ90ιηπ in the center of the bottom of the pan! ~ Φ 130ΠΗΠ to the pot body (I) Outer diameter Φ 215诵 The lower part of the wall thickness is Φ 90ΙΜ than the bottom of the pot bottom! ~ Φ 130 letter inside the wall thickness thickened 0. 2~2. 4mm, its thickened part is convex now body (1). Outside, the bottom part of the wok pot bottom diameter Φ 90 deleted ~ Φ 130 deleted inside 5〜2. 5除。 The thickness and the thickness of the upper part of the frying pan to the thickened point is 1. 0~2.

7. The anti-smoke cooker consisting of a wok and a smoky metal ring according to claim 6, wherein the smoky metal ring (2) is made of copper or aluminum material and is evenly distributed outside the pot body (1). Distributed welding '3~6 screw rods (A), anti-dust metal ring (2) after drilling in the corresponding position, and fasten the anti-dust metal ring (2) to the pot body with nut (5) )on. 3. The anti-smoke cooker consisting of a wok and a smoky metal ring according to claim 6, wherein the wok body portion is made of a steel plate to separate the pot body U) and the smoky metal ring (2). After stamping, the pot body ω and the anti-soot metal ring (2) are combined by welding.

9. The anti-smoke cooker consisting of a wok and an anti-smoke metal ring according to claim 6, wherein the wok pot body omega and the anti-shilan metal ring (2) are integrally manufactured by casting or forging production. Its combination.

10. The anti-smoke cooker consisting of a wok and a smoky metal ring according to claim 6, wherein the pot body ω and the smoky metal ring (2) of the wok are two separate and separate parts, The fume metal ring (placed or fixed on the bracket of the gas stove, the anti-smoke metal ring (2) is made of steel, iron, copper, aluminum.