WO2017036145A1

WO2017036145A1 - Wok capable of controlling cooking fumes and production method therefor

Info

Publication number: WO2017036145A1
Application number: PCT/CN2016/078939
Authority: WO
Inventors: 林志鹏
Original assignee: 林志鹏
Priority date: 2015-08-31
Filing date: 2016-04-11
Publication date: 2017-03-09
Also published as: CN105747830A; CN206062857U; CN105747830B; CN105030047A

Abstract

Disclosed is a wok (1) capable of controlling cooking fumes. A heat conduction through hole (2) is arranged in the middle of the bottom of the wok. A heated plate (3) is arranged at the position which corresponds to the heat conduction through hole (2) on the lower surface of the bottom of the wok, so that the portion which corresponds to the heat conduction through hole (2) on the upper surface in the middle of the heated plate (3) becomes a part of the inner surface of a wok body. In this way, the heat emitted by flames is first absorbed by the heated plate (3) instead of heating the bottom of the wok directly; the heat is directly conducted to the middle of the heated plate (3) at the bottom of the wok, and thus a cooking area of the wok bottom is limited within a small region. When the region is used for heating oil, it can be guaranteed that oil is heated first, and therefore cooking fumes can be avoided as long as the oil temperature is well controlled.

Description

Frying pan capable of controlling soot and production method thereof

Technical field

The invention relates to a wok capable of controlling oil smoke and a production method thereof.

Background technique

In general wok, the shape of the pot is usually made of iron, aluminum or stainless steel. The wok of this structure is convenient to stir fry, and the cooking with this pot is relatively fuel-efficient, and due to the structure The advantages of simplicity, ease of use, and low cost are widely used.

When cooking, it is generally necessary to pour a small amount of cooking oil into the pot, and to bring the oil temperature to a certain temperature, then put various ingredients into the pot and cook. Since the bottom of the pot body has a concave spherical shape, after the cooking oil is added into the pot, the thickness of the oil layer at the center of the pot body is larger, and the thickness of the oil layer far from the center of the pot body is smaller and smaller.

However, the area of the flame formed by the gas stove is usually larger than the projected area of the cooking oil in the pot. When heating, the temperature at the center of the pot body is due to the presence of edible oil, and the heat conduction of the edible oil is slower. Therefore, the temperature rise in the center of the pot body is relatively slow; and the temperature of the pot wall without the edible oil is rapidly increased. Close to this part of the pot body oil layer is the thinnest place, and the side wall of the pot is always difficult to avoid oil stains, so it is easy to be heated by the hot pot side wall to a higher temperature, resulting in soot; At this time, since the oil thermal conductivity is low and the thickness of the oil layer at the center of the pot body is large, the oil temperature is not easy to reach the cooking requirement, and cooking is impossible, and therefore, heating can only be continued. In this way, it is bound to generate a large amount of soot in the subsequent heating process, so as to reach an uncontrollable situation. In particular, the currently popular multi-layer steel wok is an aluminum material with excellent thermal conductivity, so the heat generated by the flame is quickly transmitted to the wall of the pot, and the problem is more serious.

Chinese Invention Patent Application Publication No. CN 104706201 A Name of Invention: The wok that can control the soot discloses a wok that can control the soot, which is a metal heated plate below the bottom of the pot for blocking the heat directly from the flame. The body is transferred, and the heat radiated from the flame is directly transmitted to the pot through the heat conducting column, so that the heated area of the bottom of the pot is limited to a controllable area, thereby ensuring that the oil is heated first to maximize the control of the soot. The production. However, the heat receiving plate and the pot body are thermally conductive through contact, so that the contact heat resistance at the contact portion causes heat loss.

Summary of the invention

In order to overcome the above drawbacks, the present invention provides a wok capable of controlling oil smoke and a production method thereof which is simple in structure and convenient to use.

In order to achieve the above object, the present invention can control a frying pan of a soot, the wok is a concave spherical pot, and a heat conducting through hole is arranged in a middle portion of the bottom of the pot; and a heat receiving plate is disposed on the lower surface of the bottom of the pot corresponding to the heat conducting through hole. The portion of the upper surface of the heat receiving plate corresponding to the heat conducting through hole becomes a part of the inner surface of the pot; the heated plate is sealed with the bottom of the pot; the projected area of the heated plate is larger than the projected area of the heat conducting through hole.

Preferably, a heat conducting column corresponding to the diameter of the heat conducting through hole is disposed upward on the upper end surface of the middle portion of the heat receiving plate.

Preferably, the upper end surface of the heat receiving plate or the heat conducting column in the pot body is adapted to the curve of the bottom of the pot; or

The surface of the heat receiving plate in the heat conducting through hole is provided with an annular protrusion matching the heat conducting through hole, and the surface of the heated plate in the annular protrusion is adapted to the bottom curve of the bottom plate.

Preferably, the outer edge of the heated plate extends upward to form a fire shield ring spaced apart from the outer wall of the pan; or, a heat collecting annular protrusion is disposed downwardly on the circumferential side of the heated plate.

Preferably, the fire shield ring is further provided with an outer pot ring disposed at an interval from the inner pot, and the lower end of the outer pot ring is thermally insulated from the upper end of the heat shield ring; wherein the insulated connection is To connect through a poor thermal conductor or through several support points.

In order to achieve the above object, the present invention can control the wok of the soot, the wok is a concave spherical pot, and a heat conducting through hole is arranged in the middle of the bottom of the pot; and a circular connection is arranged at a position corresponding to the heat conducting through hole on the lower surface of the bottom of the pot a ring; a heat receiving plate is fixed on the lower surface of the annular ring; the annular ring is air-tightly connected to the lower surface of the pot body, and the annular ring is air-tightly connected with the heat receiving plate, so that the upper surface of the middle portion of the heat receiving plate The portion corresponding to the thermally conductive through hole becomes a part of the inner surface of the pot; the projected area of the heated plate is larger than the projected area of the thermally conductive through hole.

Preferably, the heat transfer column or the upper end surface of the heat receiving plate in the pot body is adapted to the bottom curve; or

Preferably, the annular ring is provided with a connecting through hole at a near outer edge, and the heat receiving plate is provided with a connecting hole corresponding to the connecting through hole, and the heat receiving plate and the annular ring are utilized through the connecting hole. The bolts are fixed.

Preferably, one or more annular grooves are coaxially disposed on the annular ring on the corresponding heat receiving plate, and the annular groove cooperates with the heat receiving plate to form an annular cavity in the cavity. There are sealing materials.

Preferably, one or more annular grooves are coaxially disposed on the corresponding heat ring on the corresponding annular ring, and the annular groove cooperates with the annular ring to form an annular cavity in the cavity. There is a sealing material inside.

Preferably, a heat collecting annular protrusion is disposed downward on the circumferential side of the heat receiving plate.

Preferably, the receiving ring on the heat receiving plate is provided with a groove corresponding to the ring, and the ring is disposed in the groove.

In order to achieve the above object, the wok can control the soot device for controlling the soot of the assembled wok, comprising a heat receiving plate, and a heat conducting column is arranged on the upper end surface of the middle portion of the heat receiving plate; The end surface is provided with a contact portion adapted to extend into the bottom of the pot body, and the heat receiving plate outside the heat conducting column is provided with a connecting portion that is hermetically connected to the lower surface of the pot body; the heated plate is on the wok The projected area is larger than the projected area of the thermally conductive column on the wok.

Preferably, the outer edge of the heat receiving plate extends upward to form a fire shield ring; or, a heat collecting annular protrusion is disposed downward on a circumferential side of the heat receiving plate.

In order to achieve the above object, the present invention can control the frying pan of the soot, and a heat conducting through hole is arranged in the middle of the bottom of the pan;

The utility model further comprises a heat receiving plate, wherein the heat receiving plate is disposed on the lower surface of the bottom of the pan corresponding to the heat conducting through hole, and forms the following three regions from the inside to the outside:

a cooking area, in the middle of the hot plate, located in the body of the pot;

a sealing zone, a portion of the heat plate and the bottom of the pan that is hermetically sealed;

The fire-blocking area is heated, and the part outside the sealing area that is not in contact with the pot by the hot plate.

Preferably, the wok is a cylindrical pan.

In order to achieve the above object, the present invention can control a frying pan of a soot, the wok is composed of an inner pot and an outer pot; the middle part of the inner pot is provided with a heat conduction through hole, and the inner pot is disposed in the outer pot and is near The portions of the thermally conductive vias are joined to form the following three regions:

a cooking area, the outer pot is located in the heat conduction through hole of the inner pot;

a sealed area, the outer pot and the inner pot form a gas-tight portion;

The fire-blocking area is heated, and the outer pot outside the sealing area is not in contact with the inner pot.

Preferably, an outer annular fire shield skirt is disposed or integrally formed on the outer side of the outer pot waist or the waist portion below the waist.

Preferably, the inner and outer pots are thermally insulated from each other, and the insulated connections are connected by heat insulating materials or thermally insulated.

Preferably, an insulating ring is disposed between the inner pot and the pot of the outer pot.

Preferably, a heat conducting column is formed on the inner side wall of the outer pot in the heat conducting through hole to match the diameter of the heat conducting through hole.

Preferably, the upper end surface of the heat conducting column is adapted to the inner pot curve; or

The portion of the outer pot located in the heat conduction through hole of the inner pot is adapted to the curve of the inner pot; or

The portion of the outer pot located in the heat conducting through hole of the inner pot is provided with an annular protrusion matching the heat conducting through hole, and the upper surface of the outer pot in the annular protrusion is matched with the curve of the inner pot.

In order to achieve the above object, the wok part of the present invention comprises a wok pot body, and a heat conducting through hole is arranged at a middle position of the bottom of the pot body.

In order to achieve the above object, the method for producing a wok according to the present invention comprises: preparing a pot having a through hole at the bottom of the pot; preparing a heat receiving plate; and disposing the heat conducting hole corresponding to the heat receiving plate on the lower surface of the pot to The heat receiving plate forms the following three areas from the inside to the outside:

a cooking area, in the middle of the hot plate, located in the body of the pot;

In order to achieve the above object, the method for producing a wok according to the present invention comprises the steps of: preparing an inner pot having a heat conductive through hole at the bottom of the pot; preparing an outer pot; and placing the inner pot in the outer pot And connected in the portion of the near heat conduction through hole, so that the outer pot forms at least the following three regions:

a sealed area, the outer pot and the inner pot form a gas-tight portion;

The fire-blocking heat-receiving area, the part outside the sealing area that is not in contact with the inner pot.

In the present invention, a metal heat receiving plate is added under the bottom of the pot for blocking the flame to directly transfer the heat to the pot body, and the heat radiated from the flame is directly or transmitted to the pot through the heat conducting column, and the heat receiving plate or the heat conduction. The column is part of the pot and its area is predetermined, so the heated area of the bottom of the pot is limited to a controllable area which is smaller than the area covered by the oil in general. This ensures that the oil is heated first to maximize the control of soot production.

DRAWINGS

1 is a schematic view showing a split structure of an embodiment of the present invention.

FIG. 2 is a schematic view showing the combined structure of the embodiment shown in FIG. 1. FIG.

FIG. 3 is a schematic structural view of still another embodiment of the present invention.

4 is a schematic structural view of still another embodiment of the present invention.

FIG. 5 is a schematic view showing a split structure of a fourth embodiment of the present invention.

Figure 6 is a schematic view showing the combined structure of the embodiment shown in Figure 5.

FIG. 7 is a schematic diagram of a split structure according to still another embodiment of the present invention.

Figure 8 is a schematic view showing the combined structure of the embodiment shown in Figure 7.

FIG. 9 is a schematic diagram of a split structure according to still another embodiment of the present invention.

Figure 10 is a schematic view showing the combined structure of the embodiment shown in Figure 9.

Figure 11 is a schematic view showing a split structure of still another embodiment of the present invention.

Figure 12 is a schematic view showing the combined structure of the embodiment shown in Figure 11.

Figure 13 is a schematic view showing the structure of still another embodiment of the present invention.

Figure 14 is a schematic view showing the structure of still another embodiment of the present invention.

Figure 15 is a schematic view showing the structure of still another embodiment of the present invention.

detailed description

The invention will now be further described with reference to the embodiments.

The concave spherical pot body of the present invention comprises a concave spherical pot body and a pot body having a flat-shaped pot bottom having a diameter of 8 cm or less (e.g., 5 cm or less) at the bottom.

The heat receiving plate of the present invention should be made of a metal material with good heat conductivity, such as metal aluminum, copper, stainless steel, stainless steel composite material, alloy material and the like.

The heat conducting column in the invention should be made of a metal material with good heat conductivity, such as metal aluminum, copper, stainless steel, stainless steel composite material, alloy material and the like. It can be made integrally with the heat receiving plate, or can be placed on the heat receiving plate by welding, bonding or the like.

The wok of the present invention, referring to FIG. 1 to FIG. 4, is provided with a heat conduction through hole 2 in the middle of the bottom of the pot. The diameter of the heat conduction through hole can be set as needed, usually between 40 and 100 mm; Corresponding to the heat conducting through hole, the heat receiving plate 3 is disposed such that a portion of the upper surface of the heat receiving plate corresponding to the heat conducting through hole becomes a part of the inner surface of the heat insulating plate; the heat receiving plate and the bottom of the pan are hermetically sealed; and the projected area of the heated plate is greater than The projected area of the thermal via. Among them, the heated plate should be made of a metal material with good heat conductivity, such as metal aluminum, copper, stainless steel composite material, alloy material, etc.; the whole heat receiving plate can be a flat plate, as shown in Fig. 2, Fig. 4, Fig. 6, As shown in Fig. 8, Fig. 10, etc., it is also possible to have a certain curved surface such as a spherical surface (see Fig. 13). The part of the heat receiving plate in the pot body can be flat, as shown in Fig. 2, Fig. 6, Fig. 8, Fig. 10 Etc.; can also be a curved surface matching the arc surface of the pot body, as shown in Fig. 4 and Fig. 14, wherein the arc surface shown in Fig. 4 can be formed by grinding, cutting, milling, etc., as shown in Fig. 14. The curved surface can be formed by extrusion or stamping.

Since a metal heating plate is added under the bottom of the pot, the flame can be directly transmitted to the heat transfer body, and the heat radiated from the flame is directly transmitted to the middle of the heat receiving plate in the pot, and the middle part of the heat receiving plate is in the pot. Part of the area is predetermined, so the heated area of the bottom of the pot is limited to a fixed area. When the area is used to heat the oil, the oil can be heated first, so that the generation of the soot can be controlled to the utmost.

The heat receiving plate of the present invention has the following effects:

1. Collecting the heat of the flame and directly transmitting it to the pot;

Second, the flame is shielded so that the flame cannot heat the side wall of the pot. The shape of the heated plate should be round to facilitate processing, and of course, it can be made into a polygon according to customer needs.

3. The heated plate pulls the distance between the side wall of the pot and the flame, and changes the direction of the airflow of the flame, so that the pot body is not easily heated.

The present invention will be further described below in conjunction with the embodiments.

Example 1

FIG. 1 is a schematic view of the present embodiment when not combined, and FIG. 2 is a schematic structural view of the embodiment shown in FIG. As shown in FIG. 1 and FIG. 2, the wok is a concave spherical pot 1, and a heat conducting through hole 2 is disposed in a middle portion of the bottom of the pan; a heat receiving plate 3 is disposed on the lower surface of the bottom of the pan corresponding to the heat conducting through hole, so that the middle portion of the heated plate The portion of the upper surface corresponding to the heat-conducting through-hole is a part of the inner surface of the pot; the heated plate and the bottom of the pot are connected by welding, bonding, etc. and hermetically sealed; the projected area of the heated plate is larger than the projected area of the thermally conductive through-hole .

As can be seen from the figure, the present invention forms a heat conducting through hole of the pot body, so that the middle part of the heat receiving plate is a part of the pot body, so that the heat receiving plate can directly transfer heat to the pot body while blocking the flame while absorbing the flame. The heat emitted is directly transmitted to the pot, and since the heated plate is part of the pot, And its area is predetermined, so the heated area of the bottom of the pot is limited to a controllable area, which is smaller than the area covered by the oil in general. This ensures that the oil is heated first to maximize the control of soot production and to reduce heat loss due to no contact thermal resistance.

The middle part of the heat receiving plate may be flat or may be a concave arc so as to be compatible with the curve in the pot body.

Example 2

FIG. 3 is a schematic structural view of the present embodiment. As shown in FIG. 3, the wok is a concave spherical pot 1, and a heat conducting through hole 2 is disposed in a middle portion of the bottom of the pot; a heat receiving plate 3 is disposed on the lower surface of the bottom of the pot corresponding to the heat conducting through hole, and heat is provided in the middle of the heat receiving plate. The upper end surface of the heat-conducting column becomes a part of the inner surface of the heat-dissipating column; the heat-receiving plate and the bottom of the heat-panel are connected and sealed by welding, bonding, etc.; the projected area of the heat-receiving plate is larger than the projected area of the heat-conductive through-hole.

The above-mentioned heat conducting column may be made of metal aluminum, copper, stainless steel composite material, alloy material, etc., which may be integrally formed with the heat receiving plate, or may be disposed on the heat receiving plate by welding, bonding or the like. The height of the above-mentioned heat conducting column is usually equivalent to the thickness of the pot body.

In order to increase the heat of the control flame, the pan body is further baked by the heat receiving plate, and a heat collecting ring 5 is protruded downward on the circumferential side of the heat receiving plate. In this way, the heat absorption performance of the heat receiving plate can be increased, and the flame can be prevented from burning to the pot body, and the area of the heat receiving plate can also be reduced.

As can be seen from FIG. 3, the present invention provides a heat conducting through hole in the pot body so that the heat conducting column in the middle of the heat receiving plate is a part of the pot body, so that the heat receiving plate can directly transfer heat to the pot body while blocking the flame. At the same time, the heat radiated from the absorbing flame is directly transmitted to the pot, and since the heat conducting column is a part of the pot and the area thereof is predetermined, the heated area of the bottom of the pot is limited to a controllable area, which is smaller than normal. The area covered by oil. This ensures that the oil is heated first to maximize the control of soot production and to reduce heat loss due to no contact thermal resistance.

The upper end surface of the heat conducting column may be flat or may be a concave arc as shown in the embodiment of FIG. 4, so as to be compatible with the curve in the pot body.

Example 3

FIG. 5 and FIG. 6 show another embodiment of the present invention. FIG. 5 is a schematic view of the present embodiment when not combined, and FIG. 6 is a schematic structural view of FIG. Wherein, in the concave spherical pot 1, a heat conducting through hole 2 is disposed in a middle portion of the bottom of the pan; an annular ring 6 is disposed at a heat conducting through hole at a lower surface of the bottom of the pan; and a heated plate 3 is fixed on a lower surface of the annular ring. The annular ring is hermetically connected to the lower surface of the pot body; the annular ring is hermetically connected to the heat receiving plate; the projected area of the heat receiving plate is larger than the projected area of the heat conducting through hole.

With this structure, the heat receiving plate 4 made of a material having high thermal conductivity can be connected by a ring. For example, the pot body and the ring are made of stainless steel, and the two are hermetically sealed by welding; and the heated plate is made of composite stainless steel (for example, the common composite stainless steel is stainless steel + aluminum + stainless steel three-layer composite, It is made of five layers of composite), and the ring is hermetically connected to the heated plate by welding, bonding, riveting, and the like.

Example 4

7 and 8 show still another embodiment of the present invention. Unlike the third embodiment, the inner diameter of the annular ring in the embodiment is smaller than the diameter of the heat conduction through hole.

Example 5

9 and 10 show another embodiment of the present invention. Unlike the third embodiment, the inner ring diameter of the annular ring in this embodiment is larger than the diameter of the heat conduction through hole.

Example 6

Figure 11 and Figure 12 show a further embodiment of the present invention, in the middle of the bottom of the pot 1 is provided with a thermal conductive through hole 2; at the position of the lower surface of the bottom of the pot corresponding to the thermal conductive through hole is provided with an annular ring 6; The lower surface of the annular ring is fixed to a heat receiving plate 3; the annular ring is air-tightly connected to the lower surface of the pot body, and the annular ring is air-tightly connected with the heat receiving plate, so that the upper surface of the heat receiving plate corresponds to the heat conductive through hole The portion becomes a part of the inner surface of the pot; the projected area of the heated plate is larger than the projected area of the thermally conductive through hole. A heat conducting column adapted to the diameter of the heat conducting through hole is disposed upwardly on the upper end surface of the middle portion of the heat receiving plate.

a connecting through hole is provided at a near outer edge of the annular ring, and the heat receiving plate corresponds to the connecting through hole A connecting hole is provided, and the heat receiving plate and the annular ring are fixed by bolts 7 through the connecting holes.

One or more annular grooves 61 are coaxially disposed on the annular ring, and the annular grooves cooperate with the heat receiving plate to form an annular cavity in which a sealing material 8 is disposed.

A heat collecting annular projection 5 is disposed downward on the circumferential side of the heat receiving plate 3.

Corresponding to the ring on the heat receiving plate 3, a groove corresponding to the ring is disposed, and the ring is disposed in the groove.

In this embodiment, a connecting through hole is formed at a near outer edge of the annular ring, and the heating plate is provided with a connecting hole corresponding to the connecting through hole, and the heat receiving plate and the annular ring are utilized through the connecting hole. The bolts are fixed.

At the same time, in order to facilitate the sealing, one or more annular grooves are coaxially arranged on the annular ring on the inner side of the bolt, and the annular groove cooperates with the heat receiving plate to form an annular cavity. There is a sealing material in the cavity.

The wok can control the soot device for controlling the soot of the assembled wok, comprising a heat receiving plate, wherein the upper end surface of the heat receiving plate is provided with a heat conducting column upward; the upper end surface of the heat conducting column is provided with a stretching end a matching portion at the bottom of the body of the pot, wherein the heat receiving plate outside the heat conducting column is provided with a connecting portion that is hermetically connected to the lower surface of the pot body; the projected area of the heated plate on the wok is larger than that of the heat conducting column The projected area on the pot.

The above-mentioned heat receiving plate should be made of a metal material with better heat conductivity, such as metal aluminum, copper and alloy materials thereof, and the heat receiving plate may be a flat plate or a curved surface such as a spherical surface.

Example 7

15 is a schematic structural view of the present embodiment. In FIG. 15, the outer edge of the heat receiving plate extends upward to form a fireproof pot ring spaced apart from the outer wall of the pot, and the heat shield ring is not in contact with the pot body;

As shown in Fig. 15, after the heat receiving plate extends out of the fireproof pot ring, the following three parts are formed:

The cooking area A, the portion of the heat receiving plate located in the heat conducting through hole, which part becomes a part of the inner surface of the pot;

a sealing portion B, a portion in which the outer pot and the inner pot form a gas seal, and a portion which is connected and sealed by a heat plate and a pot body by welding or bonding;

The fire blocking heat receiving zone C, the portion of the heat receiving plate outside the sealing zone that does not contact the pot body.

As an improvement of the above embodiment, as shown in FIG. 15, an outer pot ring disposed at an interval from the inner pot is further disposed on the fire pot ring, and the lower end of the outer pot ring is thermally insulated from the upper end of the fire pot ring; The insulated connection is connected by a poor thermal conductor or by several support points. A window is provided on the outer pot ring, and the handle 11 is disposed on the pot body through the window. The handle is not in contact or partially in contact with the external pot ring, which prevents the handle from overheating. An insulating ring 12 is disposed between the port on the outer pot ring and the upper port of the pot body, which is mainly for fixing the outer pot ring and the pot body, and also prevents the outer pot ring from conducting heat to the pot body.

Similarly, as shown in Fig. 16, the outer edge of the heat shield ring forms a swelled skirt, which improves the fire collecting ability. As shown in FIG. 16, the upper end of the heat shield ring is connected to the outer pot ring, and the upper end of the outer pot ring is connected to the outer turn edge of the inner pot. This structure also has a certain anti-smoke effect.

Example 8

17 is a schematic structural view of the present embodiment. In FIG. 17, the wok is composed of the inner pot 1 and the outer pot 9; the middle part of the bottom of the inner pot is provided with a heat conductive through hole 2; the inner pot is set in the outer pot and is near The portions of the thermally conductive through holes are connected such that the outer pan forms the following three regions:

In the cooking area A, the outer pot is located in the heat conduction through hole of the inner pot, and this part becomes a part of the inner surface of the inner pot;

Sealing zone B, the outer pot and the inner pot form a gas-tight part, and the inner pot and the outer pot are connected by welding, bonding, etc. and are hermetically sealed;

The fire-blocking heat-receiving zone B, the portion of the outer pot outside the sealing zone that is not in contact with the inner pot.

As can be seen from the figure, the present invention provides a heat conduction through hole in the inner pot body, so that the portion in the heat conduction through hole of the outer pot becomes a part of the inner surface of the inner pot, so that the outer pot can directly block the flame. The heat is transferred to the pot body, and the heat radiated from the flame is directly transmitted to the pot, and since the portion of the outer pot cooking area is a part of the inner pot and the area thereof is predetermined, the heat receiving area of the inner pot bottom is limited. In a controlled area, this area is smaller than the area of the oil that is generally less than the area covered by the oil. Thereby ensuring that the oil is heated first to maximize the control of soot production and since no contact is produced Thermal resistance can reduce heat loss.

The above-mentioned external cooking area may be flat or may be a concave arc so as to be compatible with the curve in the pot.

Example 9

18 is a schematic structural view of the present embodiment, and FIG. 18 is a pan or a cylindrical pot, and its structure is similar to that of Embodiment 8, and therefore will not be described herein.

Similarly, FIG. 19 is a modification of the embodiment shown in FIG. 18, and details are not described herein again.

Claims

The utility model relates to a wok capable of controlling oil fume, wherein the wok is a concave spherical pot, characterized in that a heat conducting through hole is arranged in a middle portion of the bottom of the pan; and a heat receiving plate is arranged on the lower surface of the bottom of the pan corresponding to the heat conducting through hole, so that The portion of the upper surface of the heat receiving plate corresponding to the heat conducting through hole becomes a part of the inner surface of the pot; the heated plate is sealed with the bottom of the pot; the projected area of the heated plate is larger than the projected area of the heat conducting through hole.
A fume controllable frypot according to claim 1, wherein a heat conducting column adapted to the diameter of the heat conducting through hole is provided on the upper end surface of the middle portion of the heat receiving plate.
The fume controllable frypot according to claim 2, wherein the upper end surface of the heat receiving plate or the heat conducting column in the pot body is adapted to the curve of the bottom of the pan; or

The surface of the heat receiving plate in the heat conducting through hole is provided with an annular protrusion matching the heat conducting through hole, and the surface of the heated plate in the annular protrusion is adapted to the bottom curve of the bottom plate.
The fume controllable frypot according to claim 1, wherein the outer edge of the heated plate extends upward to form a fire shield ring spaced apart from the outer wall of the pan; or, on the circumference of the heated plate A heat collecting annular protrusion is disposed downward.
The fume control wok according to claim 4, wherein an outer ring disposed at an interval from the inner pot is disposed on the fire pot ring, and the lower end of the outer pot ring is blocked. The upper end of the fondue ring is insulated; wherein the insulated connection is connected by a poor thermal conductor or by a plurality of support points.
The utility model relates to a wok capable of controlling oil fume, wherein the wok is a concave spherical pot, characterized in that a heat conducting through hole is arranged in a middle portion of the bottom of the pan; and an annular ring is arranged at a position corresponding to the heat conducting through hole at a lower surface of the bottom of the pan. a heat receiving plate is fixed on the lower surface of the annular ring; the annular ring is air-tightly connected to the lower surface of the pot body, and the annular ring is air-tightly connected with the heat receiving plate, so that the upper surface of the middle portion of the heat receiving plate corresponds to The portion of the thermally conductive through hole becomes a part of the inner surface of the pot; the projected area of the heated plate is larger than the projected area of the thermally conductive through hole.
A fume controllable frypot according to claim 6, wherein a heat conducting column adapted to the diameter of the heat conducting through hole is provided on the upper end surface of the middle portion of the heat receiving plate.
The fume controllable frypot according to claim 7, wherein the heat transfer column or the upper end surface of the heat receiving plate in the pot body is adapted to the curve of the bottom of the pan; or

The surface of the heat receiving plate in the heat conducting through hole is provided with an annular protrusion matching the heat conducting through hole, and the surface of the heated plate in the annular protrusion is adapted to the bottom curve of the bottom plate.
The fume-controllable wok according to claim 6, wherein the annular ring is provided with a connecting through hole at a near outer edge, and the heated plate is connected to the connecting through hole. The hole, the heat receiving plate and the annular ring are fixed by bolts through the connecting holes.
The fume controllable frypot according to claim 6, wherein one or more annular grooves are coaxially disposed on the annular ring corresponding to the heat receiving plate, and the annular groove is heated by the heat. The plates cooperate to form an annular cavity with a sealing material within the cavity.
A fume controllable frypot according to claim 6, wherein one or more annular grooves are coaxially disposed on the corresponding heat ring on the annular ring, said annular groove and said ring The collar cooperates to form an annular cavity with a sealing material within the cavity.
A fume controllable frypot according to claim 6, wherein a heat collecting annular projection is disposed downward on a circumferential side of said heat receiving plate.
A fume controllable frypot according to claim 6, wherein said retaining ring is provided with a groove adapted to said ring on said heat receiving plate, said ring It is disposed in the groove.
A frying pan controllable soot device for controlling the soot of the assembled wok, characterized in that it comprises a heat receiving plate, and a heat conducting column is arranged on the upper end surface of the middle portion of the heat receiving plate; Providing a contact portion adapted to extend into the bottom of the pot body, the heat receiving plate outside the heat conducting column is provided with a connecting portion that is hermetically connected to the lower surface of the pot body; and the projection of the heated plate on the wok pan The area is larger than the projected area of the heat-conducting column on the wok.
The fume controllable soot apparatus according to claim 14, wherein the outer edge of the heat receiving plate extends upward to form a fireproof pot ring; or a heat collecting annular convex is disposed downwardly on a circumferential side of the heated plate. Start.
A wok capable of controlling soot, characterized in that a heat conducting through hole is arranged in a middle portion of the bottom of the pot;

The utility model further comprises a heat receiving plate, wherein the heat receiving plate is disposed on the lower surface of the bottom of the pan corresponding to the heat conducting through hole, and forms the following three regions from the inside to the outside:

a cooking area, in the middle of the hot plate, located in the body of the pot;

a sealing zone, a portion of the heat plate and the bottom of the pan that is hermetically sealed;

The fire-blocking area is heated, and the part outside the sealing area that is not in contact with the pot by the hot plate.
A fume-controlable frypot according to claim 16, wherein the wok is a cylindrical pan.
The fume controllable frypot according to claim 16, wherein a heat conducting column adapted to the diameter of the heat conducting through hole is provided on the upper end surface of the middle portion of the heat receiving plate.
The fume controllable frypot according to claim 16, wherein the upper end surface of the heat receiving plate or the heat conducting column in the pot body is adapted to the bottom curve; or

The surface of the heat receiving plate in the heat conducting through hole is provided with an annular protrusion matching the heat conducting through hole, and the surface of the heated plate in the annular protrusion is adapted to the bottom curve of the bottom plate.
A fume controllable frypot according to claim 16, wherein the outer edge of the heated plate extends upward to form a fire shield ring spaced from the outer wall of the pan; or, on the periphery of the heated plate A heat collecting annular protrusion is disposed downward.
The fume control wok according to claim 16, wherein an outer ring disposed at an interval from the inner pot is disposed on the fire pot ring, and the lower end of the outer pot ring is blocked. The upper end of the fondue ring is insulated; wherein the insulated connection is connected by a poor thermal conductor or by a plurality of support points.
The utility model relates to a wok capable of controlling oil fume, characterized in that the wok is composed of an inner pot and an outer pot; the middle part of the inner pot is provided with a heat conduction through hole, and the inner pot is arranged in the outer pot and is in the near heat conduction. The portions of the through holes are connected to form the following three regions:

a cooking area, the outer pot is located in the heat conduction through hole of the inner pot;

a sealed area, the outer pot and the inner pot form a gas-tight portion;

The fire-blocking area is heated, and the outer pot outside the sealing area is not in contact with the inner pot.
The fume-controlable frying pan according to claim 22, wherein an outer annular pot or a waist portion below the waist is provided or integrally formed with an annular fire-proof skirt.
A fume controllable frypot according to claim 22, wherein an insulated connection is made between said inner and outer pots, said insulated connection being connected or separated by a heat insulating material. Hot connection.
A fume controllable frypot according to claim 22, wherein said inner pot is An insulated ring is arranged between the pot and the pot of the outer pot.
The fume controllable frypot according to claim 22, wherein a heat conducting column adapted to the diameter of the heat conducting through hole is provided on the inner side wall of the outer pot in the heat conducting through hole.
The fume-controlable wok according to claim 22, wherein the upper end surface of the heat-conducting column is adapted to the curve of the inner pot; or

The portion of the outer pot located in the heat conduction through hole of the inner pot is adapted to the curve of the inner pot; or

The portion of the outer pot located in the heat conducting through hole of the inner pot is provided with an annular protrusion matching the heat conducting through hole, and the upper surface of the outer pot in the annular protrusion is matched with the curve of the inner pot.
A wok part is characterized in that it comprises a wok pot body, and a heat conducting through hole is arranged at a middle position of the bottom of the pot body.
A method for producing a wok, characterized in that: the method comprises: preparing a pot having a through hole at the bottom of the pot; preparing a heated plate; and disposing the heat conducting through hole corresponding to the heat receiving plate on a lower surface of the pot so that The heated plate forms the following three areas from the inside to the outside:

a cooking area, in the middle of the hot plate, located in the body of the pot;

a sealing zone, a portion of the heat plate and the bottom of the pan that is hermetically sealed;

The fire-blocking area is heated, and the part outside the sealing area that is not in contact with the pot by the hot plate.
A method for producing a wok, characterized in that the method comprises the steps of: preparing an inner pot pot having a heat conductive through hole at the bottom of the pot; preparing an outer pot pot; placing the inner pot in the outer pot and The portions of the near heat conduction through holes are connected such that the outer pot forms at least the following three regions:

a cooking area, the outer pot is located in the heat conduction through hole of the inner pot;

a sealed area, the outer pot and the inner pot form a gas-tight portion;

The fire-blocking heat-receiving area, the part outside the sealing area that is not in contact with the inner pot.