CN201388921Y - Non-oil smoke wok - Google Patents
Non-oil smoke wok Download PDFInfo
- Publication number
- CN201388921Y CN201388921Y CN200920053616U CN200920053616U CN201388921Y CN 201388921 Y CN201388921 Y CN 201388921Y CN 200920053616 U CN200920053616 U CN 200920053616U CN 200920053616 U CN200920053616 U CN 200920053616U CN 201388921 Y CN201388921 Y CN 201388921Y
- Authority
- CN
- China
- Prior art keywords
- wok
- layer
- oil smoke
- stainless steel
- heat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000000779 smoke Substances 0.000 title abstract description 14
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 12
- 239000010935 stainless steel Substances 0.000 claims abstract description 11
- 229910000838 Al alloy Inorganic materials 0.000 claims abstract description 6
- 239000007769 metal material Substances 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 230000003670 easy-to-clean Effects 0.000 abstract description 2
- 230000006698 induction Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 18
- 239000004519 grease Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 206010016256 fatigue Diseases 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 208000011580 syndromic disease Diseases 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 206010008570 Chloasma Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010025421 Macule Diseases 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000002870 angiogenesis inducing agent Substances 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000004992 fission Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 125000000623 heterocyclic group Chemical group 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 206010025135 lupus erythematosus Diseases 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Images
Landscapes
- Cookers (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
The utility model discloses a non-oil smoke wok, comprising a wok handle and a wok body; the wok is compounded by three-layer metal materials; the wok is in a three-layer structure, when stainless steel at the outer layer is heated, the heat is transmitted to a middle layer from the outer layer, as aluminum alloy in the middle layer has rapid head conduction, and the heating is uniform, the heat can be uniformly transmitted to the stainless steel at the inner layer; in the utility model, as the wok adopts rational materials, uniform heating and heat conduction can be basically carried out, thereby effectively controlling oil smoke; in addition, the inner wall of the wok is made of the stainless steel which is bright, is easy to clean, and is suitable for spaders, and the outer surface of the wok is processed by adopting high-level brightness, therefore, the wok is suitable for various cooking utensils including an induction cooker.
Description
Technical field
The utility model relates to a kind of cooking utensils, particularly a kind of fume-free pan used in sauteing food.
Background technology
The common pot that uses single metal to make of people is cooked at present, these cooking methods of Fried, fried, cooked, fried all can produce a large amount of oil smoke, fission, charing, oxidation that kitchen fume edible oil and fat-containing food grease molecule in surpassing 240 ℃ heating process produces a series of complexity produce, wherein contain nearly 200 kinds of harmful chemicals, based on heterocycle, aromatic compound, and aldehyde, ketone, hydrocarbon, aliphatic acid, alcohol etc., these materials are very big to the harm of human body.In addition, contain a kind of carcinogenic substance that is called BaP (DNP) in the oil smoke, suck this harmful substance for a long time and can bring out viscera tissue and skin canceration.
In addition, when oil smoke is invaded the human respiratory tract with air, and then cause and various chronic diseases medically be called the oil smoke syndrome.Symptoms such as anorexia, vexed, lassitude, drowsiness, eyesight decline, fatigue and weak often appear in the people who got this syndrome.Harmful substance not merely is that kitchen operation person is had harm, and to upgrowth and development of children, and the elderly's respiratory disease also contains and produces a very large impact.Simultaneously, when oil smoke is attached to cutaneous eupnea and metabolism on the human epidermal, the epiderm skin factor and angiogenesis factor and cytoactive function seriously descend, the skin self-cleaning ability descends greatly, sends the grease flavor of extremely feeling sick easily, and face grows acne, lupus facialis easily, butterfly macules, chloasma etc., in the course of time, it is lax nonelastic that skin will become, and is full of wrinkle, gloomy coarse again tarnish.
Discover, oil smoke absorption and the grease that produces can not be degraded in natural environment for many years voluntarily, grease meeting enlarged link environment pollution, pollution to home environment is more direct, make electrical equipment, furniture, wall, ground, ornament in the room, and high-grade clothing shoes and hats etc. produce grease, variable color, peculiar smell rapidly, send out old, not easy to clean.So the fume-free pan used in sauteing food that does not produce oil smoke when developing a kind of cooking but also economize on oil has been put on people's research schedule.
Summary of the invention
In order to overcome the deficiencies in the prior art, do not produce oil smoke when the purpose of this utility model is a kind of cooking is provided but also economize on oil fume-free pan used in sauteing food.
The technical scheme that its technical problem that solves the utility model adopts is:
A kind of fume-free pan used in sauteing food comprises panhandle and pot body, and described pot body is composited for the three-layer metal material;
As the further improvement to above-mentioned embodiment, the skin and the internal layer of described pot body are stainless steel, and the intermediate layer is an aluminium alloy.
The beneficial effects of the utility model are: pot body of the present utility model is a three-decker, when fire heats outer field stainless steel, heat is delivered to the intermediate layer from skin, because the aluminium alloy heat conduction in intermediate layer is fast, and be heated evenly, thereby heat evenly is delivered on the internal layer stainless steel, this product is owing to adopt rational material, substantially can accomplish thermally equivalent and heat conduction, effectively contain oil smoke, the internal wall pot body of this product is a stainless steel in addition, light is easy clean, be suitable for any spader, and its outer surface adopts senior light to handle, thereby be applicable to the various kitchen range that comprise electromagnetic oven.
Description of drawings
The utility model is described in further detail below in conjunction with drawings and Examples.
Fig. 1 is the structural representation of a kind of embodiment of the utility model;
Fig. 2 is an A-A cutaway view among Fig. 1;
Fig. 3 is a B place enlarged drawing among Fig. 2.
The specific embodiment
With reference to Fig. 1, Fig. 2, Fig. 3, a kind of fume-free pan used in sauteing food comprises panhandle 1 and pot body 2, and described pot body 2 is composited for the three-layer metal material; The skin 21 and the internal layer 22 of described pot body 2 are stainless steel, and intermediate layer 23 is an aluminium alloy.
Show that through scientific research the boiling point of general edible oil is about 160 ℃, this moment, oil was still liquid, and oil is converted into gaseous state from liquid state, and critical-temperature should be about 240 ℃.So the temperature of general cooking just can for 160 ℃, 220 ℃ of the temperature of quick-fried are just enough, cooking between 160 ℃-220 ℃, effect is good especially, neither produces oil smoke, harmful to human, contaminated environment can be economized on oil again, because of oil gasization, ordinary pan can be wasted about oil mass of 20 percent, and the dish nutrition of fry to keep effect very much best.
Claims (2)
1. a fume-free pan used in sauteing food comprises panhandle (1) and pot body (2), and it is characterized in that: described pot body (2) is composited for the three-layer metal material.
2. a kind of fume-free pan used in sauteing food according to claim 1 is characterized in that: the skin (21) and the internal layer (22) of described pot body (2) are stainless steel, and intermediate layer (23) are aluminium alloy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200920053616U CN201388921Y (en) | 2009-03-28 | 2009-03-28 | Non-oil smoke wok |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200920053616U CN201388921Y (en) | 2009-03-28 | 2009-03-28 | Non-oil smoke wok |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN201388921Y true CN201388921Y (en) | 2010-01-27 |
Family
ID=41595736
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200920053616U Expired - Fee Related CN201388921Y (en) | 2009-03-28 | 2009-03-28 | Non-oil smoke wok |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN201388921Y (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109106197A (en) * | 2018-09-29 | 2019-01-01 | 宁波百飞特厨具有限公司 | A kind of frying pan |
| CN109820430A (en) * | 2019-02-13 | 2019-05-31 | 宁波百飞特厨具有限公司 | A kind of pan and its processing method |
-
2009
- 2009-03-28 CN CN200920053616U patent/CN201388921Y/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109106197A (en) * | 2018-09-29 | 2019-01-01 | 宁波百飞特厨具有限公司 | A kind of frying pan |
| CN109106197B (en) * | 2018-09-29 | 2021-06-25 | 宁波百飞特厨具有限公司 | Frying pan |
| CN109820430A (en) * | 2019-02-13 | 2019-05-31 | 宁波百飞特厨具有限公司 | A kind of pan and its processing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100127 Termination date: 20130328 |