CN104706204A - Superconducting pot - Google Patents

Abstract

A superconducting pot, on the wall of the pot, a plurality of heat pipes are radiated from the bottom of the pot to the edge of the pot. When using an induction cooker or a light-wave electric furnace as a heating source for heating, due to the characteristics of the heat pipes, the heat can be quickly transferred to the pot wall. The temperature of each part of the body is not much different, and the ingredients are heated evenly. The pot time is greatly reduced, which saves energy and is beneficial to energy saving and emission reduction.

Description

a superconducting pot

technical field

The invention relates to a cooker pot, especially when used on an induction cooker or a light-wave electric cooker, it can quickly conduct heat energy from the bottom of the pot to the wall of the pot to achieve the purpose of rapidly heating food.

Background technique

At present, it is well known that when using an induction cooker or a light wave electric cooker to cook ingredients, due to the limitation of the characteristics of the induction cooker and light wave electric cooker that can only be heated at the bottom of the pot, the temperature of each part of the pot body varies greatly, and the bottom of the pot is prone to scorching, and the wall of the pot is still hot. In the absence of heat, the taste and quality of the cooked ingredients are greatly affected. In order to conduct heat faster, some pots are thickened, but this not only feels too heavy when using the pot, but also leads to a long time of heating the pot before cooking, which is wasted It wastes energy, which is not conducive to energy saving and emission reduction.

Contents of the invention

In order to overcome the disadvantages of using an induction cooker or a light-wave electric cooker as a heating source, resulting in large temperature differences between parts of the pot body, resulting in unsatisfactory taste and quality of cooked ingredients, the invention provides a superconducting pot manufactured by heat pipe technology. Heat pipe technology is a heat transfer element called "heat pipe" invented by George Grover of Los Alamos National Laboratory in the United States in 1963. It makes full use of the principle of heat conduction and phase change medium. The rapid heat transfer properties of the heat pipe quickly transfer the heat of the heating object to the heat source, and its thermal conductivity exceeds that of any known metal.

The technical scheme adopted by the present invention to solve the technical problem is: on the pot wall, a plurality of heat pipes are installed in a radial arrangement from the bottom of the pot to the edge of the pot. It is quickly transmitted to the pot wall. At the same time, because the heat pipe part of the bottom of the pot can divide the bottom of the pot into the heat conduction area of the bottom heat pipe wall and the direct heating area of the pot bottom, so the bottom and the wall of the pot are heated at the same time during use. When the materials of the pot body and the heat pipe are different, their thermal expansion coefficients are different. In order to avoid stress deformation caused by high temperature, the heat pipe and the pot wall can be assembled by clips, and can be installed on the pot wall by other methods not limited to clip assembly, or When making the pot body, it is directly integrated into one body.

The beneficial effect of the present invention is that when using an induction cooker or a light-wave electric furnace as a heating source, the temperature difference of each part of the pot body is not large, and the ingredients are heated evenly, and it is not easy to burn the bottom of the pot while the wall of the pot is not yet hot, so the cooked ingredients The taste is good, because the heat pipe heat conduction technology is adopted, the pot wall can be properly thinned, the cooking hot pot time is greatly reduced, energy is saved, and it is beneficial to energy saving and emission reduction.

Description of drawings

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

Fig. 1 is an upside-down perspective view of a plurality of heat pipes arranged radially from the bottom of the pot to the edge of the pot.

Fig. 2 is a perspective view of a plurality of heat pipes arranged radially from the bottom of the pot to the edge of the pot.

Fig. 3 is a cross-sectional view of a plurality of heat pipes arranged radially from the bottom of the pot to the edge of the pot, and the heat pipes are installed on the inner side of the pot wall.

Fig. 4 is a sectional view of a plurality of heat pipes arranged radially from the bottom of the pot to the edge of the pot, and the heat pipes are installed on the outside of the pot wall.

Fig. 5 is a sectional view of a plurality of heat pipes arranged radially from the bottom of the pot to the edge of the pot, and the heat pipes are installed on the wall of the pot.

Fig. 6 is a sectional view of a heat pipe installed on a pan.

Fig. 7 is an illustration of the positions of heat pipes in which a plurality of heat pipes are arranged radially from the bottom of the pot to the edge of the pot, and the heat pipes are straight from the bottom of the pot to the edge of the pot along the wall of the pot.

Figure 8 is the second illustration of the position of the heat pipes where a plurality of heat pipes are installed radially from the bottom of the pot to the edge of the pot.

Figure 9 is the use of this example on the induction cooker.

Fig. 10 is a diagram illustrating that the heat pipe is assembled on the wall of the pot through clips.

In the figure, 1-heat pipe; 2-bottom of the pot; 3-heat conduction area of the heat pipe wall at the bottom of the pot; 4-direct heating area of the bottom of the pot; 5-wall of the pot; 6-edge of the pot; 7-induction cooker;

Detailed ways

In Figure 1, multiple heat pipes (1) run from the bottom of the pot (2) to the edge of the pot (6) along the outer side of the pot wall (5). Bottom direct heating zone (4), because there are pot bottom heat pipe wall heat conduction zone (3) and pot bottom direct heating zone (4), so when in use, the pot bottom and pot wall are heated at the same time, and the temperature of each part of the pot body is not much different. Food is heated evenly.

In Fig. 2, a plurality of heat pipes (1) go straight to the edge of the pot (6) along the outside of the pot wall (5).

In Fig. 3, the heat pipe (1) leads from the bottom of the pot (2) to the edge of the pot (6) along the inner side of the pot wall (5).

In Fig. 4, the heat pipe (1) leads from the bottom of the pot (2) to the edge of the pot (6) along the outer side of the pot wall (5).

In Fig. 5, the heat pipe (1) leads from the pot bottom (2) along the pot wall (5) to the pot edge (6), and is directly integrated.

In Fig. 6, the heat pipe (1) leads from the pan bottom (2) along the pot wall (5) to the pot edge (6).

In Figure 7, multiple heat pipes (1) run from the bottom of the pot (2) along the wall (5) to the edge of the pot (6). The direct heating zone (4), because there is the heat conduction zone (3) of the bottom heat pipe wall and the direct heating zone (4) at the bottom of the pot, so when in use, the bottom of the pot and the wall of the pot are heated at the same time, and the temperature of each part of the pot body is not much different, which is good for the ingredients Heat evenly.

In Fig. 8, a plurality of heat pipes (1) are spirally inclined from the bottom of the pot (2) along the wall (5) to the edge of the pot (6). And the direct heating area of the pot bottom (4), because there are the heat conduction area (3) of the pot bottom heat pipe wall and the direct heating area (4) of the pot bottom, so when in use, the pot bottom and the pot wall are heated at the same time, and the temperature of each part of the pot body is not much different , to heat the ingredients evenly.

In Fig. 9, the induction cooker (7) heats the bottom of the pot (2), and the heat energy is quickly conducted to the pot wall (5) through the heat pipe (1).

In Fig. 10, the heat pipe (1) is assembled on the pot wall (5) through the clip (8).

Claims (10)

1. A superconducting pot, characterized in that: on the pot wall (5), a plurality of heat pipes (1) are arranged radially from the pot bottom (2) to the pot edge (6). 2. A superconducting pot according to claim 1, characterized in that: the bottom of the pot (2) has a heat transfer area (3) of the bottom heat pipe wall and a direct heating area (4) of the bottom of the pot. 3. A superconducting pot according to claim 1, characterized in that: the heat pipe (1) leads from the pot bottom (2) along the outside of the pot wall (5) to the pot edge (6). 4. A superconducting pot according to claim 1, characterized in that: the heat pipe (1) leads from the bottom of the pot (2) along the inside of the pot wall (5) to the edge of the pot (6). 5. A superconducting pot according to claim 1, characterized in that: the heat pipe (1) leads from the pot bottom (2) along the pot wall (5) to the pot edge (6). 6. A superconducting pot according to claim 1, characterized in that: a plurality of heat pipes (1) run from the bottom (2) of the pot along the wall (5) to the edge of the pot (6). 7. A superconducting pot according to claim 1, characterized in that: a plurality of heat pipes (1) lead from the pot bottom (2) to the pot edge (6) spirally and obliquely along the pot wall (5). 8. A superconducting pot according to claims 1, 2, 3, 4, 5, 6, 7, characterized in that: the heat pipe (1) can be assembled on the pot wall (5) through the clip (8) . 9. A superconducting pot according to claims 1, 2, 3, 4, 5, 6, and 7, characterized in that: the heat pipe (1) can be installed on the pot wall in other ways not limited to clip assembly (5) up. 10. A superconducting pot according to claim 1, 2, 3, 4, 5, 6, 7, characterized in that: the heat pipe (1) can be directly formed with the pot wall (5) when manufacturing the pot body into one.