WO2023216524A1 - Pan body and frying pan - Google Patents

Abstract

A pan body comprising a pan bottom divided into different areas, and a frying pan. The upper end of the pan body is open, and the pan body comprises a pan wall (6) and a pan bottom; the pan bottom comprises a first area (1) and a second area (2); the first area (1) and the second area (2) are respectively connected at both ends of the pan bottom according to a preset angle. Preferably, the preset angle ranges from 165° to 175°. When the pan body or the frying pan arranged in different areas is placed on a heating appliance, due to the fact that the heating distance or the heating capability of different areas of the pan bottom is different, different temperature areas can be generated, so that the temperature areas can be conveniently and rapidly switched by means of switching of different states, the oil smoke is avoided, and the separation of hot oil and the cooking food materials is achieved.

Description

A kind of pot body and wok Technical field

The invention belongs to the field of daily cooking utensils. Specifically, the invention relates to a wok and a preparation method thereof.

Background technique

When cooking food, when the temperature of the cooking oil exceeds a certain temperature, some volatile substances in the cooking oil will volatilize. The proteins, carbohydrates, oils and other substances in the food will undergo corresponding chemical reactions at high temperatures, producing oil smoke. , its main components are alkanes, alkenes, organic acids, low molecular aldehydes, and ketones. These substances are harmful to human health. Long-term exposure to oil fumes can cause people to develop oil fume syndrome, loss of appetite and loss of appetite; data show that it also causes cancer risks, such as inducing lung cancer, lung cancer, esophageal cancer, etc.; it damages human skin and causes the skin to become dry, rough, and dull. . Therefore, oil fume is a major health killer in the kitchen. When people cook with gas or electromagnetic stoves, they usually produce oil smoke. In this case, according to the usual operating method, they usually manually lower the power of the gas or electromagnetic stove to prevent the oil temperature from continuing to rise and produce oil smoke. However, This operation is more inconvenient. In addition, as people pay more and more attention to health awareness, many people adopt a low-fat diet. Therefore, when cooking food, it is hoped that the oil on the food can be separated quickly and easily, so that the food contains as little fat as possible.

Therefore, designing a cooking utensil that is less likely to produce oil fume and facilitates the separation of oil and food ingredients has become an urgent problem that needs to be solved.

Contents of the invention

The invention provides a pot body and a wok with partitioned bottoms, which can be easily operated during cooking to avoid oil fumes generated by high oil temperatures. At the same time, it facilitates the separation of oil and food ingredients, reduces oil fumes, and is very beneficial to the environmental sanitation of the kitchen. At the same time, it also protects the health of the cook himself.

In order to solve the above technical problems, the present invention provides a pot body, which has an open upper end and includes a pot wall and a pot bottom. It is characterized in that the pot bottom includes a first area and a second area, and the first area and the second area are The two areas are at both ends of the pot bottom and are connected at a preset angle. Preferably, the preset angle is 165°-175°. More preferably, the preset angle between the first area and the second area is 170°. In the aforementioned angle or angle range, when the wok is switched from the first state (the first area contacts the heating appliance) to the second state (the second area contacts the heating appliance), the oil and the material to be fried can be fully and quickly separated. And ensure that the fried materials are less likely to slide to the second area of the inclined setting. In addition, when the partitioned pot is placed on the heating appliance, due to the different heating distances of different areas of the pot bottom, different temperature zones can be generated, so that the temperature zone can be switched quickly and easily through switching between different states, which avoids Oil fume products and achieve separation of oil and materials.

Optionally, the first area of the pot bottom of the pot body is arranged parallel to the horizontal direction, and the second area is arranged inclined upward and connected to the first area at a preset angle.

Optionally, the area of the first region of the pot bottom accounts for 70% to 78% of the total area of the pot bottom, and the area of the second region accounts for 22% to 30% of the total area of the pot bottom. Preferably, the area of the first area of the pot bottom accounts for 76% of the total area of the pot bottom, and the area of the second area accounts for 24% of the total area of the pot bottom. Within the aforementioned area ratio range, both the first area and the second area can be placed stably, thereby making it convenient for cooks to use. In addition, when the pot body is switched from the first state to the second state, since the area of the second area contacting the heating appliance (including but not limited to electric ceramic stove, light wave oven or halogen stove, etc.) in the second state is larger than that of the first In this state, the contact area of the first area is small, only 22% to 30%, so the heat conduction area becomes smaller and the heating speed slows down, preventing the problem of oil smoke and scorching of food due to continued heating. Optionally, the first area of the pot bottom contains a magnetically conductive layer. The magnetic conductive layer may be obtained by cladding the metal magnetic conductive sheet on the outer bottom of the first region of the pot bottom. The pot with the composite magnetic conductive layer in the first area can be used on an open flame or on an electromagnetic stove, which expands the scope of use of the types of stoves.

小孔，通过大压力冷态加压使金属导磁片和锅体紧紧贴合在一起。 Optionally, in order to composite the metal magnetically conductive sheet with the first area of the pot bottom, any composite method in the existing technology can be used, including but not limited to thermal pressure brazing composite, friction pressure heating composite. , cold pressing compound, etc. The principle of cold pressing composite is: on the metal magnetic sheet, arrange multiple

Small holes, through high-pressure cold pressurization, make the metal magnetic sheet and the pot body tightly fit together.

Optionally, the second area of the pot bottom has no magnetically permeable layer. The inclined second area has no magnetic permeable layer and will not be heated on the electromagnetic stove. The beneficial technical effect of this solution is that when used on the electromagnetic stove, since the first area contains a magnetic permeable layer and the second area does not, so The second area is not heated, which can achieve outstanding zone heating effects and better control the generation of oil smoke.

In order to solve the above technical problems, another technical solution adopted by the present invention is to provide a wok, which includes a handle and any one of the pot bodies described above. Preferably, the handle is installed at the open end of the pot body corresponding to the second area side of the pot bottom. More preferably, the installation position of the handle is the open end of the pot body corresponding to the center of one side of the second area.

Optionally, the handle is provided with a sliding component that can move along the axial direction of the handle. In one embodiment, the handle is provided with an axial groove, and a sliding component that can move axially along the handle is embedded in the groove. In another embodiment, the sliding component is an annular structure and is sleeved on the handle. groove and can move axially along the handle. By adjusting the position of the sliding component on the handle, the wok can have two stable states, that is, the state where the first area of the bottom of the pot is in contact with the heating appliance and can be placed stably, which is called the first state in this patent; the other is One is a state in which the second area of the pot bottom is placed in contact with the heating appliance and can be placed stably, which is called the second state in this patent. In one embodiment, since the second area does not have a magnetic conductive layer, it is in a non-heated state when used on the electromagnetic cooker. During use, the stable state of the pot can be changed to achieve temperature control and separation of materials and oil and water, which can more conveniently meet the health requirements of cooking.

Optionally, the quality of the sliding component can be determined according to the specific quality and structure of the wok, and the shape of the sliding component can be any shape that can be used in conjunction with the handle or the groove of the handle. Preferably, the mass of the sliding component in the present invention is 45 to 60 grams.

Optionally, a fixing block is installed on the open end of the pot body on the opposite side of the handle. The fixed block can facilitate the cook to lift the wok or pot body with both hands, or can be used in conjunction with a pot lid with a buckle device by providing a snap slot on the fixed block.

Optionally, the pot body or wok body of the present invention can be processed by an aluminum die-casting process or an imitation die-casting process, and the thickness of the pot bottom is 3 to 5 mm.

Optionally, the pot body or wok of the present invention is coated with a non-stick coating, which makes cooking more convenient and will not stick to the bottom. The color, flavor and shape of the cooked food are better, and the cleaning of the cooking utensil is convenient and hygienic.

Compared with the prior art, the pot body and wok with partitioned bottoms provided by the present invention have the following beneficial effects:

1) The bottom of the pot is divided into different temperature zones. When frying food on an electromagnetic stove, sometimes the oil temperature is high and oil smoke is produced. In this case, according to the usual operation method, it is usually to manually lower the power of the induction cooker to prevent the oil temperature from continuing to rise and produce fumes. But this is more inconvenient. According to an optional embodiment of the present invention, through a simple movement, use your hand to gently press down on the tail of the handle, so that the first area, that is, the heating area, leaves the electromagnetic cooker, and the inclined bottom plane of the second area is in contact with the electromagnetic cooker. On the stove, the pot will stop being heated quickly, the oil temperature in the pot will not continue to rise, and the oil smoke will no longer be produced. Reducing oil fume is very beneficial to the sanitation of the kitchen environment and also protects the health of the cook himself.

2) Conducive to the separation of oil and ingredients. Take frying fish on an electromagnetic stove as an example. When frying, place the pot flat on the electromagnetic stove. At this time, the hot oil in the pot is in the first area. After the fish is fried, lightly press the tail of the handle with your hand. The oil automatically flows to the second area, while the fried fish still stays in the original first area, which achieves rapid separation of fish and hot oil. Moreover, at this time, the first area leaves the electromagnetic stove and stops heating, so the temperature in the pot will not continue to rise, preventing the generation of oil smoke. After taking out the processed fish, place the wok flat again, and the hot oil will flow back to the flat area at the bottom of the wok. The wok will continue to be heated and the ingredients can continue to be cooked. In this way, it not only avoids the generation of oily smoke, but also avoids the problem of frying the fish due to excessive temperature.

Description of the drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can also be obtained based on these drawings without exerting creative efforts, among which:

Figure 1 is a schematic structural diagram of a wok in an embodiment of the present invention;

Figure 2 is a schematic diagram of the wok in a second state according to an embodiment of the present invention;

Figure 3 is a schematic structural diagram of a wok with a sliding assembly in the handle according to another embodiment of the present invention;

Figure 4 is a schematic cross-sectional view of the handle in an embodiment of the present invention;

Figure 5 is a schematic structural diagram of a handle in an embodiment of the present invention.

Explanation of reference symbols:

First area 1; second area 2; handle 3; fixed block 4; sliding assembly 5; pot wall 6; groove 7.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the scope of protection of the present invention.

In one aspect, the present invention provides a pot body, which has an open upper end and includes a pot wall 6 and a pot bottom. It is characterized in that the pot bottom includes a first area 1 and a second area 2, and the first area 1 and the second area Area 2 is at both ends of the pot bottom and connected at a preset angle. Preferably, the preset angle is 165°-175°. More preferably, the preset angle between the first area and the second area is 170°. In the aforementioned angle or angle range, when the pot is switched from the first state (the first area is in contact with the heating appliance) to the second state (the second area is in contact with the heating appliance), the oil and the material to be fried can be fully and quickly separated. And ensure that the fried materials are less likely to slide to the second area of the inclined setting. In addition, on the heating appliance, due to the different heating distances of different areas, different temperature areas can be generated, so that the switching of temperature zones can be realized conveniently and quickly through the switching of different states, avoiding products with oily smoke, and realizing oil and material of separation.

In a specific example of the present invention, the first area 1 is parallel to the horizontal direction, and the second area 2 is inclined upward and connected to the first area 1 at a preset angle.

In a specific embodiment of the present invention, the area of the first region 1 accounts for 70% to 78% of the total area of the pot bottom, and the area of the second region 2 accounts for 22% to 30% of the total area of the pot bottom. Within the ratio range, when the first area 1 or the second area 2 is placed parallel to the stove or countertop, stable placement can be achieved. In another embodiment, the area of the first area accounts for 76% of the total area of the pot bottom, and the area of the second area accounts for 24% of the total area of the pot bottom. Within this area ratio, the first area or the second area accounts for 24% of the total area of the pot bottom. The area is placed parallel to the stove or countertop, which can achieve better stable placement and facilitate the use of cooks. In addition, when the pot body is switched from the first state to the second state, since the area of the second area 2 in contact with the heating appliance (including but not limited to electric ceramic furnace, light wave furnace or halogen furnace, etc.) in the second state is larger than that in the second state, In the first state, the contact area of the first region 1 is small, only 22% to 30%, so the heat conduction area becomes smaller and the heating speed slows down, preventing the problem of oil smoke and scorching of the food due to continued heating.

In one embodiment of the present invention, the first region 1 of the bottom of the pot body contains a magnetically conductive layer. The magnetically permeable layer can be obtained by compounding the metal magnetically conductive sheet on the outer bottom of the first area. The pot after the composite magnetically permeable layer in the first area can be used on an open flame or on an induction cooker, which expands the types of cookers. scope of use.

小孔，通过大压力冷态加压使金属导磁片和锅体紧紧贴合在一起。 Optionally, in order to combine the metal magnetically conductive sheet with the first region 1 of the pot body and pot bottom, any method in the existing technology can be used, including but not limited to thermal pressure brazing composite, friction pressure heating and lamination. Composite, cold pressed composite, etc. The principle of cold pressing composite is: on the metal magnetic sheet, arrange multiple

Small holes, through high-pressure cold pressurization, make the metal magnetic sheet and the pot body tightly fit together.

In one embodiment of the present invention, the second area 2 of the pot bottom has no magnetically permeable layer. The inclined second area 2 has no magnetic permeable layer and will not be heated on the electromagnetic stove. The beneficial technical effect of this solution is that when used on the electromagnetic stove, since the first area 1 contains a magnetic permeable layer, the second area 2 will not be heated. included, so that the second area 2 is not heated, which can achieve outstanding zone heating effects and better control the generation of oil smoke, etc.

Another aspect of the present invention provides a wok. As shown in Figures 1 to 3, the wok includes a handle 3 and any one of the pot bodies described above. The handle is installed on the pot wall at the open end of the pot body. . Specifically, the bottom of the pot body of the wok has a first area 1 and a second area 2 . The first area 1 and the second area 2 are respectively connected at two ends of the pot bottom at a preset angle. Preferably, the preset angle is 165°-175°. More preferably, the preset angle between the first area 1 and the second area 2 is 170°. The handle 3 is installed at the open end of the pot body corresponding to the side of the second area 2 of the pot bottom. More preferably, the installation position of the handle is the open end of the pot body corresponding to the center of one side of the second area 2.

In some embodiments of the present invention, the handle 3 of the wok is as shown in Figures 4-5. The handle 3 is provided with an axial groove 7, and a sliding component 5 that can move along the axial direction of the handle is embedded in the groove 7. Specifically, in another embodiment, the sliding component 5 is an annular structure, which is sleeved in the groove on the handle 3 and can move axially along the handle 3 . By adjusting the position of the sliding component 5 on the handle 3, the wok can have two stable states, that is, the state where the first area 1 of the bottom of the wok is in contact with the heating appliance and can be placed stably, which is called the first state in this patent. The other state is the state where the second area 2 of the pot bottom can be placed stably when it is placed in contact with the heating appliance, which is called the second state in this patent. In a specific embodiment of the present invention, since the second region 2 does not have a magnetic conductive layer, it is in a non-heated state when used on the electromagnetic stove. During use, the stable state of the pot can be changed to achieve temperature control and separation of materials and oil and water, which can more conveniently meet cooking requirements.

Alternatively, the quality of the sliding component 5 can be determined according to the specific quality and structure of the wok, and the shape of the sliding component 5 can be any shape that can be used in conjunction with the handle groove 7 . In a specific embodiment of the present invention, the mass of the sliding component 5 in the present invention is 45 to 60 grams.

Optionally, a fixing block 4 is installed on the open end of the pot body on the opposite side of the handle. The fixing block 4 can facilitate the cook to pick up the wok or the pot body with both hands, or it can be used in conjunction with a pot lid with a buckle device by providing a latching slot.

Optionally, the pot body or wok body of the present invention can be processed by an aluminum die-casting process or an imitation die-casting process, and the thickness of the pot bottom is 3 to 5 mm.

It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply that these entities or operations are mutually exclusive. any such actual relationship or sequence exists between them. Furthermore, the terms "comprises," "comprises," or any other variations thereof are intended to cover a non-exclusive inclusion such that a process, method, article, or apparatus that includes a list of elements includes not only those elements, but also those not expressly listed other elements, or elements inherent to the process, method, article or equipment.

Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art will understand that various changes, modifications, and substitutions can be made to these embodiments without departing from the principles and spirit of the invention. and modifications, the scope of the invention is defined by the appended claims and their equivalents.

Claims (10)

A pot body, the upper end of the pot body is open and includes a pot wall and a pot bottom, characterized in that the pot bottom includes a first area and a second area, and the first area and the second area are respectively at both ends of the pot bottom, Connect at preset angle. The pot body according to claim 1, characterized in that the first area is parallel to the horizontal direction, and the second area is inclined and connected to the first area at a preset angle, and the preset angle is 165°~ 175°. The pot body according to any one of claims 1-2, characterized in that the area of the first region accounts for 70% to 78% of the total area of the pot bottom, and the area of the second region accounts for 22% of the total area of the pot bottom. ~30%. The pot body according to any one of claims 1 to 3, characterized in that the first area of the pot bottom contains a magnetic permeable layer, and the second area does not have a magnetic permeable layer. The pot body can be used on an induction cooker. . A wok includes a handle and the pot body according to any one of claims 1 to 4, characterized in that the handle is installed at the open end of the pot body. The wok according to claim 5, wherein the handle is installed at the open end of the pot body corresponding to the center of one side of the second area of the pot bottom. The wok according to claim 6, characterized in that the handle is equipped with a weight that can move along the axial direction of the handle, and the weight is embedded in the axial groove of the handle. By moving the weight, position to keep the wok in a stable state. The wok according to claim 7, wherein the mass of the weight is 45 to 60 grams. The wok according to any one of claims 5 to 8, characterized in that a fixing block is installed at the open end of the pot body on the opposite side of the handle. The wok according to claim 9, characterized in that the thickness of the bottom of the pot is 3 to 5 mm, and the body of the pot is coated with a non-stick coating.

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