CN220236661U - Pot body and frying pan - Google Patents
Pot body and frying pan Download PDFInfo
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- CN220236661U CN220236661U CN202221085737.4U CN202221085737U CN220236661U CN 220236661 U CN220236661 U CN 220236661U CN 202221085737 U CN202221085737 U CN 202221085737U CN 220236661 U CN220236661 U CN 220236661U
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- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 28
- 239000000463 material Substances 0.000 abstract description 19
- 239000000779 smoke Substances 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 13
- 238000000926 separation method Methods 0.000 abstract description 6
- 238000000638 solvent extraction Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 35
- 238000000034 method Methods 0.000 description 11
- 238000010411 cooking Methods 0.000 description 9
- 229910052751 metal Inorganic materials 0.000 description 8
- 239000002184 metal Substances 0.000 description 8
- 241000251468 Actinopterygii Species 0.000 description 7
- 238000013329 compounding Methods 0.000 description 7
- 239000006233 lamp black Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 238000003825 pressing Methods 0.000 description 5
- 230000009471 action Effects 0.000 description 4
- 238000004512 die casting Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 238000005219 brazing Methods 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000003517 fume Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
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- 230000004075 alteration Effects 0.000 description 1
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- 235000019789 appetite Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/06—Lids or covers for cooking-vessels
- A47J36/10—Lid-locking devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
- A47J36/025—Vessels with non-stick features, e.g. coatings
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/06—Lids or covers for cooking-vessels
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Frying-Pans Or Fryers (AREA)
- Cookers (AREA)
Abstract
The utility model discloses a pot body and a frying pot with partitioned pot bottom, wherein the upper end of the pot body or the frying pot is provided with an opening, the pot body or the frying pot comprises a pot wall and a pot bottom, the pot bottom comprises a first area and a second area, and the first area and the second area are respectively connected at two ends of the pot bottom according to a preset angle. Preferably, the preset angle is 165-175 °. When the pan body or the frying pan arranged in a partitioning way is placed on a heating appliance, different temperature areas can be generated due to different heating distances or heating capacities of different areas of the pan bottom, so that the temperature areas can be conveniently and rapidly switched through the switching of different states, the oil smoke products are avoided, and the separation of hot oil and cooked food materials is realized.
Description
Technical Field
The utility model belongs to the field of living cooking utensils, and particularly relates to a wok and a wok.
Background
When the temperature of the edible oil exceeds a certain temperature, some volatile substances in the edible oil volatilize, and proteins, carbohydrates, grease and other substances in the food can generate corresponding chemical reactions at high temperature to generate lampblack, and the main components of the lampblack comprise alkane, alkene, organic acid, low-molecular aldehyde and ketone substances. These substances are all disadvantageous for human health. Long-term contact with oil smoke can cause people to generate oil smoke syndrome and reduce appetite; the data show that the cancer is also at risk of cancer, such as lung cancer, esophagus cancer, and the like; damage to human skin can cause the skin to become drier and rough, dull. Thus, oil smoke is a large healthy killer in the kitchen. When people cook by using gas or electromagnetic cooker, oil smoke is usually generated, in this case, the power of the gas or electromagnetic cooker is usually manually regulated down according to a conventional operation method, so that the oil temperature is not increased continuously to generate the oil smoke, but the operation is inconvenient. In addition, with increasing importance of people on health consciousness, a low-fat diet is adopted by a plurality of people. Therefore, when cooking food materials, it is desirable to quickly and easily separate the oil from the food materials so that the food materials contain as little fat as possible.
Therefore, designing a cooker which is not easy to generate oil smoke and is convenient for separating oil from food materials becomes a problem to be solved.
Disclosure of Invention
The utility model provides a pot body and a frying pan with partitioned bottom, which can be simply and conveniently operated during cooking to avoid oil fume generated by high oil temperature, facilitate the separation of oil and food materials, reduce the oil fume, be very beneficial to the environmental sanitation of a kitchen and protect the health of a cooking person.
In order to solve the technical problems, the upper end of the pot body is provided with an opening, and the pot body comprises a pot wall and a pot bottom and is characterized in that the pot bottom comprises a first area and a second area, and the first area and the second area are respectively connected at two ends of the pot bottom according to a preset angle. Preferably, the preset angle is 165-175 °. More preferably, the preset angle between the first region and the second region is 170 °. In the angle or the angle interval, when the frying pan is switched from a first state (the first area contacts the heating device) to a second state (the second area contacts the heating device), oil and the fried materials can be separated sufficiently and quickly, and the fried materials are ensured to be less likely to slide to the second area which is obliquely arranged. In addition, when the pot body that the subregion set up is placed on the heating utensil, because the different regional heating of pot bottom can produce different temperature areas to can be through the switching of different states, the switching of convenient quick realization temperature district, avoid the product of oil smoke, and realize the separation of oil and material.
Optionally, the first area of the bottom of the pan body is parallel to the horizontal direction, and the second area is inclined upwards and connected with the first area according to a preset angle.
Optionally, the area of the first area of the pan bottom occupies 70% -78% of the total area of the pan bottom, and the area of the second area occupies 22% -30% of the total area of the pan bottom. Preferably, the area of the first area of the pan bottom occupies 76% of the total area of the pan bottom, and the area of the second area occupies 24% of the total area of the pan bottom. In the above area occupation ratio range, the first area and the second area can be stably placed, so that the use of a cooking person is facilitated. In addition, when the pot body is switched from the first state to the second state, the area of the second area contacting the heating device (including but not limited to an electroceramic stove, a light wave stove or a halogen stove) in the second state is smaller than that of the first area in the first state by 22% -30%, so that the heat conduction area is reduced, the heating speed is reduced, and the problems of generating lampblack and burning food materials due to continuous heating are prevented. Optionally, the first region of the bottom of the pan contains a magnetically permeable layer. The magnetic conduction layer can be obtained by compounding a metal magnetic conduction sheet on the outer bottom of the first area of the pot bottom. The cookware with the magnetic conduction layer compounded in the first area can be used on open fire or an electromagnetic cooker, so that the application range of the cooker is widened.
Alternatively, to compound the metal magnetic conductive sheet with the first region of the bottom of the pot body, any of the prior art compounding methods may be used, including but not limited to hot pressure brazing compounding, friction pressure heating replication compounding, cold pressing compounding, etc. The principle of cold pressing compounding is as follows: a plurality of metal magnetic conductive sheets are arranged onThe small holes are used for tightly attaching the metal magnetic conductive sheet and the pot body together by large-pressure cold-state pressurization.
Optionally, the second region of the bottom of the pan is free of a magnetically permeable layer. The second area of slope does not have the magnetic conduction layer, can not heated on the induction cooker, and the beneficial technical effect of this scheme is, when using on the induction cooker, because the first area contains the magnetic conduction layer, the second area does not contain for the second area is not heated, can realize outstanding subregion heating's effect, better control oil smoke's production etc..
In order to solve the technical problems, the utility model adopts another technical scheme that: there is provided a wok comprising a handle and a body as described in any of the foregoing. Preferably, the handle is arranged at the corresponding pot body opening end at one side of the second area of the pot bottom. More preferably, the handle mounting position is a pot body opening end corresponding to the center of one side of the second area.
Optionally, a sliding component capable of moving along the axial direction of the handle is arranged on the handle. One implementation mode is that the handle is provided with an axial groove, and a sliding component capable of axially moving along the handle is embedded in the groove; in another embodiment, the sliding component is of an annular structure, sleeved in the groove of the handle and capable of moving axially along the handle. By adjusting the position of the sliding component on the handle, the frying pan can have two stable states, namely a state that the first area of the pan bottom can be stably placed when being contacted with the heating appliance, and the state is called a first state in the patent; the other is a state that the second area of the pan bottom can be stably placed when being contacted with the heating appliance, and is called a second state in the patent. In one embodiment, the second region is not heated when in use on the induction cooker because of the absence of the magnetically permeable layer. In the use, can realize temperature control and separation of material and oil water through the steady state of transform pot, can more convenient satisfy the healthy requirement of culinary art.
Alternatively, the mass of the sliding assembly may be determined according to the specific mass and structure of the wok, etc., and the sliding assembly may be shaped to any shape that may be used in conjunction with the handle or the handle channel. Preferably, the mass of the sliding component in the utility model is 45-60 g.
Optionally, a fixing block is arranged at the open end of the pot body at the opposite side of the handle. The fixing block can facilitate the two hands of a user to lift the frying pan or the pan body, or is provided with the clamping groove for being matched with the pan cover with the clamping device.
Optionally, the pot body or the frying pot body can be processed by adopting an aluminum die casting process or an imitation die casting process, and the thickness of the pot bottom is 3-5 mm.
Optionally, the non-stick coating is coated in the pot body or the frying pan, so that the cooking is more convenient, the bottom cannot be stuck, the cooked food is better in color, aroma and shape, and the cooker is convenient and sanitary to clean.
Compared with the prior art, the pan body and the pan provided by the utility model have the following beneficial effects:
1) The bottom of the pot is divided into different temperature areas. When the electromagnetic oven is used for frying food materials, oil temperature is high to generate lampblack. In this case, the power of the induction cooker is typically manually turned down according to a usual operation method, so that the oil temperature is not allowed to rise continuously to generate oil smoke. But this is inconvenient. According to an alternative embodiment of the utility model, the first area, namely the heating area, is separated from the electromagnetic oven by lightly pressing down on the tail of the handle by hand through a simple action, the inclined bottom plane of the second area is contacted with the electromagnetic oven at the moment, the cooker is rapidly stopped being heated, the oil temperature in the cooker is not continuously increased, and the lampblack is not generated any more. The oil smoke is reduced, which is very beneficial to the environmental sanitation of the kitchen and simultaneously protects the health of the kitchen.
2) Is favorable for separating oil from food materials. Taking an electromagnetic oven for frying fish as an example, when the fish is fried, the pot is horizontally placed on the electromagnetic oven, at the moment, hot oil in the pot is in a first area, after the fish is fried, the tail of the handle is lightly pressed by hands, the hot oil in the first area automatically flows to a second area, and the fried fish stays in the original first area, so that the fish and the hot oil are quickly separated. And at the moment, the first area leaves the electromagnetic oven, heating is stopped, the temperature in the cooker cannot be continuously increased, and the generation of oil smoke is prevented. After the processed fish is taken out, the frying pan is put in a flat state, hot oil flows back to the plane area of the bottom of the pan, and the frying pan is continuously heated, so that the food materials can be continuously cooked. Thus, not only avoiding the generation of oil smoke, but also avoiding the problem of burning fish due to overhigh temperature.
Drawings
For a clearer description of the technical solutions of the embodiments of the present utility model, the drawings that are needed in the description of the embodiments will be briefly introduced below, it being obvious that the drawings in the description below are only some embodiments of the present utility model, and that other drawings can be obtained according to these drawings without inventive effort for a person skilled in the art, wherein:
FIG. 1 is a schematic diagram of a frying pan according to an embodiment of the present utility model;
FIG. 2 is a schematic view of a pan in a second state in accordance with an embodiment of the present utility model;
FIG. 3 is a schematic view of a frying pan with a handle having a sliding assembly according to another embodiment of the present utility model;
FIG. 4 is a schematic cross-sectional view of a handle in an embodiment of the utility model;
fig. 5 is a schematic view of a handle structure according to an embodiment of the present utility model.
Reference numerals illustrate:
a first region 1; a second region 2; a handle 3; a fixed block 4; a sliding assembly 5; a pan wall 6; a groove 7.
Detailed Description
The following description of the embodiments of the present utility model will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present utility model, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present utility model without making any inventive effort, are intended to fall within the scope of the present utility model.
The utility model provides a pot body, which is characterized in that the pot bottom comprises a first area 1 and a second area 2, and the first area 1 and the second area 2 are respectively connected at two ends of the pot bottom according to a preset angle. Preferably, the preset angle is 165-175 °. More preferably, the preset angle between the first region and the second region is 170 °. In the angle or the angle interval, when the pot body is switched from a first state (the first area contacts the heating device) to a second state (the second area contacts the heating device), oil and the fried materials can be separated sufficiently and quickly, and the fried materials are ensured to be less likely to slide to the second area which is obliquely arranged. In addition, on the heating appliance, different temperature areas can be generated due to different heating of different areas, so that the temperature areas can be conveniently and rapidly switched through switching of different states, oil smoke products are avoided, and separation of oil and materials is realized.
In a specific example of the present utility model, the first area 1 is parallel to the horizontal direction, and the second area 2 is disposed obliquely upward and connected to the first area 1 at a predetermined angle.
In a specific embodiment of the utility model, the area of the first area 1 accounts for 70% -78% of the total area of the pan bottom, the area of the second area 2 accounts for 22% -30% of the total area of the pan bottom, and stable placement can be realized when the first area 1 or the second area 2 is placed in parallel on a cooking bench or a table top within the area occupation ratio range. In another embodiment, the area of the first area occupies 76% of the total area of the pan bottom, the area of the second area occupies 24% of the total area of the pan bottom, and the first area or the second area is placed in parallel on a cooking bench or a table top in the area occupied ratio, so that stable placement can be realized well, and convenience is brought to a cooking person. In addition, when the pot body is switched from the first state to the second state, the area of the second area 2 contacted with a heating device (including but not limited to an electroceramic stove, a light wave stove or a halogen stove) in the second state is smaller than the contact area of the first area 1 in the first state by only 22% -30%, so that the heat conduction area is reduced, the heating speed is slowed down, and the problems of generating lampblack and burning food materials due to continuous heating are prevented.
In one embodiment of the utility model, the first area 1 of the bottom of the pot body contains a magnetically permeable layer. The magnetic conduction layer can be obtained after the metal magnetic conduction sheet is compounded at the outer bottom of the first area, and the cooker after the magnetic conduction layer is compounded in the first area can be used on open fire or an electromagnetic cooker, so that the application range of cooker types is widened.
Alternatively, for the metal magnetic-conductive sheet to be composited with the first region 1 of the bottom of the pot body, any of the manners known in the art may be used, including but not limited to, hot pressure brazing compositing, friction pressure heating and repeated beating compositing, cold pressing compositing, and the like. The principle of cold pressing compounding is as follows: a plurality of metal magnetic conductive sheets are arranged onThe small holes are used for tightly attaching the metal magnetic conductive sheet and the pot body together by large-pressure cold-state pressurization.
In one embodiment of the utility model, the second region 2 of the bottom of the pot is free of magnetically permeable layers. The second area 2 of slope does not have the magnetic conduction layer, can not heated on the induction cooker, and the beneficial technical effect of this scheme is, when using on the induction cooker, because first area 1 contains the magnetic conduction layer, second area 2 does not contain for second area 2 is not heated, can realize outstanding subregion heating's effect, better control oil smoke's production etc..
In another aspect, the utility model provides a frying pan, as shown in fig. 1-3, comprising a handle 3 and a pan body as described in any one of the preceding, wherein the handle is mounted on a pan wall at an open end of the pan body. Specifically, the bottom of the pan body of the frying pan is provided with 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 bottom of the pan according to 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 arranged at the corresponding pot body opening end at one side of the second area 2 of the pot bottom. More preferably, the handle mounting position is the pot body opening end corresponding to the center of one side of the second area 2.
In some embodiments of the utility model, the handle 3 of the wok is shown in fig. 4-5. The handle 3 is provided with an axial groove 7, and a sliding component 5 which can move along the axial direction of the handle is embedded in the groove 7. In particular, in another embodiment, the sliding component 5 has an annular structure, and is sleeved in a groove on the handle 3 and can move along the axial direction of the handle 3. By adjusting the position of the sliding component 5 on the handle 3, the frying pan can have two stable states, namely a state that the first area 1 of the pan bottom can be stably placed when being contacted with a heating appliance, which is called a first state in the patent, and the stable states are in a heating state when in use; the other is a state where the second area 2 of the pan bottom can be stably placed when being contacted with a heating appliance, and is called a second state in the patent. In a specific embodiment of the utility model, the second region 2 is in a non-heated state when in use on an induction cooker, since it is free of magnetically permeable layers. In the use, can realize temperature control and separation of material and oil water through the steady state of transform pot, can more convenient satisfy the culinary art requirement.
Alternatively, the mass of the sliding component 5 can be determined according to the specific mass and structure of the frying pan, etc., and the shape of the sliding component 5 is any shape which can be matched with the handle groove 7 for use. In one embodiment of the present utility model, the mass of the sliding component 5 is 45 g-60 g.
Optionally, a fixing block 4 is arranged at the open end of the pot body at the opposite side of the handle. The fixing block 4 can facilitate the two hands of a user to lift the frying pan or the pan body, or is provided with a clamping groove for being matched with the pan cover with the clamping device.
Optionally, the pot body or the frying pot body can be processed by adopting an aluminum die casting process or an imitation die casting process, and the thickness of the pot bottom is 3-5 mm.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present utility model have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the utility model, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The utility model provides a pot body, pot body upper end opening, includes pot wall and bottom of a boiler, its characterized in that the bottom of a boiler includes first region and second region, and first region and second region are at the both ends of bottom of a boiler respectively, are connected according to predetermineeing the angle, the second region slope sets up, is connected according to predetermineeing the angle with first region, predetermineeing the angle and be 165 ~ 175.
2. The pot of claim 1, wherein the first region comprises 70% -78% of the total area of the pot bottom and the second region comprises 22% -30% of the total area of the pot bottom.
3. The pot according to any of claims 1-2, characterized in that the first area of the bottom of the pot contains a magnetically permeable layer and the second area is free of a magnetically permeable layer, the pot being usable on an induction cooker.
4. A wok comprising a handle and a body according to any one of claims 1-2, characterized in that the handle is mounted at the open end of the body.
5. The wok of claim 4, wherein the handles are mounted at corresponding open ends of the body at a center of the second region of the bottom.
6. The frying pan of claim 5, wherein the handle is provided with a sliding component capable of moving along the axial direction of the handle, and the handle is provided with an axial groove, and the sliding component capable of moving along the axial direction of the handle is embedded in the axial groove.
7. The wok of claim 6, wherein a fixed block is mounted at an open end of the body on an opposite side of the handle.
8. The frying pan as claimed in claim 7, wherein the thickness of the bottom is 3-5 mm, and the non-stick coating is applied in the pan body.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2021106611742 | 2021-06-15 | ||
| CN202110661174.2A CN113287944A (en) | 2021-06-15 | 2021-06-15 | Rotationally locked non-stick pan |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN220236661U true CN220236661U (en) | 2023-12-26 |
Family
ID=77328273
Family Applications (4)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110661174.2A Withdrawn CN113287944A (en) | 2021-06-15 | 2021-06-15 | Rotationally locked non-stick pan |
| CN202111590957.2A Pending CN114010068A (en) | 2021-06-15 | 2021-12-23 | Non-stick pan capable of being locked through rapid rotation |
| CN202221085737.4U Active CN220236661U (en) | 2021-06-15 | 2022-05-09 | Pot body and frying pan |
| CN202210495766.6A Pending CN114652168A (en) | 2021-06-15 | 2022-05-09 | Pot body and frying pan |
Family Applications Before (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110661174.2A Withdrawn CN113287944A (en) | 2021-06-15 | 2021-06-15 | Rotationally locked non-stick pan |
| CN202111590957.2A Pending CN114010068A (en) | 2021-06-15 | 2021-12-23 | Non-stick pan capable of being locked through rapid rotation |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210495766.6A Pending CN114652168A (en) | 2021-06-15 | 2022-05-09 | Pot body and frying pan |
Country Status (2)
| Country | Link |
|---|---|
| CN (4) | CN113287944A (en) |
| WO (1) | WO2023216524A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113287944A (en) * | 2021-06-15 | 2021-08-24 | 宁波沙马家居进出口有限公司 | Rotationally locked non-stick pan |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB673087A (en) * | 1949-07-06 | 1952-06-04 | Jack Irvine Marvell | An improvement in or relating to frying pans or like cooking appliances |
| CN105011732A (en) * | 2014-04-15 | 2015-11-04 | 张陈 | Multifunctional pan |
| KR101731598B1 (en) * | 2015-11-06 | 2017-05-02 | 주식회사 피엔풍년 | The clamp-type pressure cooker lid unlocking device |
| CN205758283U (en) * | 2016-01-29 | 2016-12-07 | 重庆师范大学 | Utilize the healthy kitchen tools of inclined-plane oil strain |
| CN208318997U (en) * | 2017-08-29 | 2019-01-04 | 浙江尚厨炊具有限公司 | Micropressure boiler and its rotary pot cover plug-in connection |
| CN209846891U (en) * | 2018-12-25 | 2019-12-27 | 江门市新会区烹厨贸易有限公司 | Low pressure cooker with cover opening and closing structure |
| CN211559685U (en) * | 2019-09-18 | 2020-09-25 | 浙江拓路士工贸有限公司 | Multifunctional micropressure cooker |
| CN215127170U (en) * | 2021-05-17 | 2021-12-14 | 刘国贤 | Anti-splashing frying pan |
| CN215226857U (en) * | 2021-06-15 | 2021-12-21 | 宁波沙马家居进出口有限公司 | Rotationally locked non-stick pan |
| CN113287944A (en) * | 2021-06-15 | 2021-08-24 | 宁波沙马家居进出口有限公司 | Rotationally locked non-stick pan |
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2021
- 2021-06-15 CN CN202110661174.2A patent/CN113287944A/en not_active Withdrawn
- 2021-12-23 CN CN202111590957.2A patent/CN114010068A/en active Pending
-
2022
- 2022-05-09 CN CN202221085737.4U patent/CN220236661U/en active Active
- 2022-05-09 CN CN202210495766.6A patent/CN114652168A/en active Pending
- 2022-11-01 WO PCT/CN2022/128909 patent/WO2023216524A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CN114010068A (en) | 2022-02-08 |
| CN114652168A (en) | 2022-06-24 |
| WO2023216524A1 (en) | 2023-11-16 |
| CN113287944A (en) | 2021-08-24 |
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