Novel multifunctional composite griddle even in heat conduction

Abstract

The invention relates to a novel multifunctional composite griddle even in heat conduction. The novel multifunctional composite griddle comprises a griddle cover, a composite griddle plate, heating pipes, a bottom shell and a knob, wherein the composite griddle plate is mounted on the bottom shell through butterfly nuts, the griddle cover is connected with the composite griddle plate through hinges, and a pneumatic support rod is further mounted between the griddle cover and the composite griddle plate. The novel multifunctional composite griddle has the advantages that a pure aluminum plate serving as a heat conduction plate is compositely welded with a steel griddle plate, the advantages of high heat transfer efficiency and fast heating of the aluminum plate are achieved, energy is saved, consumption is lowered, and damage, caused by using the aluminum plate to directly process food, on health can be avoided.

Description

technical field [0001] The invention relates to a novel multifunctional composite griddle with uniform heat conduction. Background technique [0002] At this stage, the griddles on the market are generally steel griddles, which are heated by electricity or gas. Regardless of the heating method, due to the low thermal conductivity of steel, the surface of the griddle will be unevenly heated. When cooking ingredients, some parts are prone to paste and stick to the pan, and some parts may not be cooked properly. Moreover, the steel griddle will produce thermal deformation after being heated, and the cooking oil on the griddle will flow to both sides, and the color of the fried food will be uneven. Contents of the invention [0003] In order to overcome the defects of the prior art, the present invention provides a novel multifunctional composite griddle with uniform heat conduction. The technical solution of the present invention is: [0004] A new type of composite griddle...

AI Technical Summary

Problems solved by technology

Regardless of the heating method, due to the low thermal conductivity of steel, the heat on the surface of the griddle is not uniform. When cooking ingredients, some parts are prone to paste and stick to the pan, and some parts may not be cooked properly.

Moreover, the steel griddle will produce thermal deformation after being heated, and the cooking oil on the griddle will flow to both sides, and the color of the fried food will be uneven

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