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Integrated hot-pot utensil for stockpot and barbecue

An all-in-one, soup pot technology, applied in home appliances, kitchen utensils, applications, etc., can solve the problems of oil splashing, waste, scalding diners, etc., achieve the effect of reducing heating time, saving energy and cooking oil, and strong practicability

Pending Publication Date: 2018-04-10
重庆神火哥餐饮文化管理有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a soup pot and barbecue integrated hot pot utensil to solve the problem that the oil splashes out after the existing hot pot is boiled, causing great waste and even scalding the diners

Method used

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  • Integrated hot-pot utensil for stockpot and barbecue
  • Integrated hot-pot utensil for stockpot and barbecue
  • Integrated hot-pot utensil for stockpot and barbecue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment one is basically as attached figure 1 Shown:

[0028] The soup pot and barbecue all-in-one hot pot appliance includes a plate body 1 and a support structure that can support the plate body 1, as shown in the attached Figure 4 As shown, the disc body 1 includes an oil flow unit arranged on the disc body 1 and a pot opening 2 that can accommodate the pot body to pass through. The positional heat transfer unit includes a limit edge arranged on the edge of the pot opening 2, and a limit heat transfer cylinder 8 is detachably connected to the limit edge.

[0029] The oil flow unit is in the shape of a groove, and the pot opening 2 is set in the middle of the plate body 1. The oil flow unit includes several oil grooves 9 and communication grooves 10 that can communicate the oil grooves 9 with each other. On the surface of the body 1, several oil grooves 9 are distributed on the surface of the disk body 1 in the shape of annual rings. The oil grooves 9 are distr...

Embodiment 2

[0033] as attached Figure 5 As shown, the only difference from Embodiment 1 is that the oil groove 9 is S-shaped, and several oil grooves 9 are evenly distributed on the surface of the disc body 1 in the circumferential direction.

[0034] The S-shaped oil groove 9 can allow the oil splashed from the soup pot to be more evenly distributed to various parts of the plate body 1, thereby improving the quality of grilling.

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Abstract

The invention discloses an integrated hot-pot utensil for a stockpot and barbecue. The integrated hot-pot utensil comprises a disc body and a bracket structure capable of supporting the disc body, wherein the disc body comprises an oil flowing unit and a pot communication hole, the oil flowing unit is arranged on the disc body, the pot communication hole allows a pot body to pass through, the oilflowing unit is groove-shaped, and the pot communication hole is formed in the middle of the disc body; the bracket structure comprises a bracket body, a pot body support plate and a flame expansion assembly, the pot body support plate is arranged in the middle of the bracket body and is opposite to the pot communication hole, and a flame hole allowing flame to pass through is formed in the middleof the pot body support plate; and the flame expansion assembly comprises a swing rod and a baffle, and the baffle is connected to the swing rod and is controlled by the switch rod to open and closethe flame hole. According to the scheme, oil spattered from the stockpot can fall into the disc body, so that the scalding of diners is prevented; and the spattered oil can be utilized for barbecue, so that the energy source and edible oil are saved.

Description

technical field [0001] The invention belongs to catering equipment, and in particular relates to a soup pot and barbecue integrated hot pot utensil. Background technique [0002] Generally speaking, hot pot is a cooking method in which a pot is used as a utensil, a heat source is used to boil a pot, and water or soup is boiled to boil food. It can also refer to the pot used in this cooking method. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. There are similar dishes all over the world, but they are especially prevalent mainly in East Asia. Hot pot is eaten now and hot, spicy and salty, oily but not greasy, sweating profusely, extremely hearty, relieves stagnation and dehumidification, suitable for mountain and river climates, now it has developed into mandarin duck pot, spicy and light, different, suitable for all ages and salty Yi, the bes...

Claims

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Application Information

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IPC IPC(8): A47J27/02A47J37/06A47J36/16
CPCA47J27/02A47J36/16A47J37/06
Inventor 谭小伟
Owner 重庆神火哥餐饮文化管理有限责任公司
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