CN220800755U - Mandarin duck chafing dish - Google Patents
Mandarin duck chafing dish Download PDFInfo
- Publication number
- CN220800755U CN220800755U CN202322594699.6U CN202322594699U CN220800755U CN 220800755 U CN220800755 U CN 220800755U CN 202322594699 U CN202322594699 U CN 202322594699U CN 220800755 U CN220800755 U CN 220800755U
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- heating module
- mandarin duck
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- 241000272520 Aix galericulata Species 0.000 title claims abstract description 40
- 238000010438 heat treatment Methods 0.000 claims abstract description 82
- 239000004020 conductor Substances 0.000 claims abstract description 40
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 230000005540 biological transmission Effects 0.000 claims abstract description 3
- 230000017525 heat dissipation Effects 0.000 claims description 20
- 230000033228 biological regulation Effects 0.000 claims description 10
- 238000009413 insulation Methods 0.000 claims description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 4
- 206010053615 Thermal burn Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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Abstract
The utility model relates to the field of cooking appliances, and provides a mandarin duck hot pot which comprises a mandarin duck pot body and a containing cavity, wherein the mandarin duck pot body is provided with a first cavity and a second cavity for containing cooking foods, a heat conductor for heat transmission, a first heating module for adjusting the temperature of the first cavity and a second heating module for adjusting the temperature of the second cavity, the heat conductor is positioned on the lower sides of the first cavity and the second cavity, and the first heating module and the second heating module are positioned on the lower side of the heat conductor. The temperature of the bottom of a boiler on two sides cannot be independently controlled by the mandarin duck chafing dish on the market at present, the bottom of a boiler is in direct contact with the heating module, the temperature of the bottom of a boiler is difficult to control, the temperature of the bottom of a boiler is easy to be too high, the service life of the bottom of a boiler is damaged, food materials are easy to adhere to the bottom of a boiler, and the bottom of a boiler is inconvenient to clean, so that the experience of a user is influenced. Through the structural arrangement of the double-pot bottom, the temperature of the double-pot bottom can be controlled independently, and the double-pot bottom can be prolonged in service life and convenient to clean through contact with the heat conductor.
Description
Technical Field
The utility model relates to the field of cooking appliances, in particular to a double-taste hot pot.
Background
The apparatus of the double-flavored chafing dish is usually a chafing dish with a separation function, so that two different soup bases can be boiled at the same time and kept independent. The soup bases on one side can be light or non-spicy, and the soup bases on the other side can be spicy, so that multiple choices are provided, and the soup bases are suitable for people with different tastes to eat together. The temperature of the two sides bottom of a boiler of unable independent control on the present market of mandarin duck chafing dish causes the flexibility that the user used lower, bottom of a boiler and heating module direct contact in addition, is difficult to control the temperature of bottom of a boiler, causes the bottom of a boiler too high temperature easily, harm the life of bottom of a boiler, and edible material adheres to the bottom of a boiler easily, washs inconveniently, extravagant manpower influences user's experience.
Disclosure of utility model
Aiming at the problem that the prior art can not solve the problem that the bottoms of the two sides of the double-flavored pans are respectively and independently controlled, the utility model adopts the technical proposal that:
The utility model provides a mandarin duck chafing dish, includes the mandarin duck pot body and holds the chamber, the mandarin duck pot body is equipped with first cavity and second cavity that are used for splendid attire culinary art food respectively, the heat conductor of heat propagation, is used for adjusting first cavity temperature's first heating module and be used for adjusting second cavity temperature's second heating module, the heat conductor is located first cavity and second cavity downside, first heating module and second heating module are located the heat conductor downside.
Further, the first cavity and the second cavity are detachably connected.
Further, the mandarin duck pot body is integrally formed.
Further, the heat conductor comprises a first heat conducting disc and a second heat conducting disc, and the first heat conducting disc and the second heat conducting disc are detachably connected.
Further, the heat conductor is integrally formed.
Further, the first heating module is provided with a first heating pipe and a first temperature adjusting component which are positioned at the lower side of the first cavity, and the second heating module is provided with a second heating pipe and a second temperature adjusting component which are positioned at the lower side of the second cavity.
Further, the first temperature regulation assembly includes a first temperature sensor and a first power regulator, and the second temperature regulation assembly includes a second temperature sensor and a second power regulator.
Further, the mandarin duck pot body further comprises a bearing plate for supporting and supporting the heat conductor, a groove is formed in the bearing plate, and round holes communicated with the first temperature adjusting component and the second temperature adjusting component are formed in the groove.
Further, the mandarin duck pot body further comprises a heat dissipation layer for heat insulation, the heat dissipation layer is located on the lower side of the bearing plate, and the first temperature adjusting component and the second temperature adjusting component are located in the heat dissipation layer.
Further, the lower side of the mandarin duck pot body is provided with a base, and the base is provided with a heat dissipation hole.
The beneficial effects of the utility model are as follows:
The user passes through the power of adjusting first heating module and second heating module, make heat transfer to first cavity and second cavity respectively through the heat conductor, so that the temperature of first cavity and the temperature difference of second cavity, the difference of both sides temperature, can satisfy the demand of different food materials, it is more nimble various, the user only need use one of them to cook the time, can close the second heating module of opposite side, the use of energy has been practiced thrift, make the culinary art process more economical and efficient, and first heating module and second heating module pass through the heat conductor with heat transfer to first cavity and second cavity respectively, first cavity and second heating module direct contact have been avoided respectively, the life of mandarin duck pot bottom has effectively been prolonged, moreover, food is difficult to glue the burnt because of mandarin duck pot body bottom temperature is too high, the condition of difficult to wash has been avoided, the manpower has been saved.
The utility model will be further described with reference to the drawings and detailed description.
Drawings
Fig. 1 is a schematic structural view of a double-taste hot pot according to the present utility model.
Fig. 2 is a schematic cross-sectional view of fig. 1 along line A-A.
Fig. 3 is an exploded view of a two-taste hot pot according to the present utility model.
Fig. 4 is a second exploded view of a two-part chafing dish according to the utility model.
Detailed Description
Embodiments of the present utility model will be described in detail below with reference to the accompanying drawings.
The utility model provides a mandarin duck chafing dish as shown in fig. 1 through 4, includes mandarin duck pot body 1 and holds chamber 2, mandarin duck pot body 1 is equipped with first cavity 11 and second cavity 12 that are used for splendid attire culinary art food respectively, the heat conductor 3 of heat propagation, is used for adjusting first heating module 41 of first cavity 11 temperature and is used for adjusting second heating module 42 of second cavity 12 temperature, heat conductor 3 is located first cavity 11 and second cavity 12 downside, first heating module 41 and second heating module 42 are located heat conductor 3 downside. The utility model provides a double-flavored hot pot, wherein a user can respectively transfer heat to a first cavity and a second cavity through a heat conductor by adjusting the power of the first heating module and the power of the second heating module, so that the temperature of the first cavity and the temperature of the second cavity are different, the difference of the temperatures at two sides can meet the requirements of different food materials, the double-flavored hot pot is more flexible and various, the user can close the second heating module at the other side only when cooking is needed at one side, the energy is saved, the cooking process is more economical and efficient, the first heating module and the second heating module respectively transfer the heat to the first cavity and the second cavity through the heat conductor, the first cavity and the second cavity are prevented from being respectively in direct contact with the first heating module and the second heating module, the service life of the first cavity and the service life of the second cavity are effectively prolonged, the food is not easy to be stuck and burnt due to overhigh temperature at the bottom of the double-flavored hot pot, the condition that the food is difficult to clean is avoided, and the manpower is saved.
The first and second chambers 11 and 12 are detachably connected as shown in fig. 1 to 4. By adopting the design, the first cavity and the second cavity not only can cook with the separation function, but also can be used independently, so that the use flexibility is improved; the first cavity and the second cavity can be cleaned separately, so that the cleaning device is convenient and sanitary, and the cleaning trouble is reduced.
The double-flavored pan body 1 is integrally formed as shown in fig. 1 to 4. By adopting the design, the integral molding of the mandarin duck pot body is more stable; because the mandarin duck pot body is integrally formed, the heat energy conduction is more uniform; the appearance is more attractive and elegant, and the overall sense is stronger.
The heat conductor 3 as shown in fig. 1 to 4 includes a first heat conductive plate 31 and a second heat conductive plate 32, the first heat conductive plate 31 and the second heat conductive plate 32 being detachably connected. By adopting the design, the first heat conducting disc avoids the first cavity from being directly contacted with the first heating module, the second heat conducting disc avoids the second cavity from being directly contacted with the second heating module, the first cavity and the second cavity are protected, the service lives of the first cavity and the second cavity are prolonged, the first heat conducting disc and the second heat conducting disc can be independently used, the heat preservation and the heating functions are respectively realized, the use flexibility is improved, and a user can close the second heating module at the other side only when cooking is performed at one side, so that energy is saved; in addition, the first heat conducting disc and the second heat conducting disc are separated, heat generated during heating of the first heating module cannot be conducted to the second cavity, heat generated during heating of the second heating module cannot be conducted to the first cavity, and heating speed is improved.
The heat conductor 3 is integrally formed as shown in fig. 1 to 4. By adopting the design, the heat conductor avoids the direct contact of the first cavity and the second cavity with the first heating module and the second heating module, protects the first cavity and the second cavity, prolongs the service life of the first cavity and the second cavity, is more stable in integrated forming, more uniform in heat energy conduction, more attractive and elegant in appearance and stronger in overall appearance.
The first heating module 41 is provided with a first heating pipe 411 and a first temperature adjusting assembly 412 located at the lower side of the first chamber 11, and the second heating module 42 is provided with a second heating pipe 421 and a second temperature adjusting assembly 422 located at the lower side of the second chamber 12, as shown in fig. 1 to 4. By adopting the design, the first heating module and the second heating module respectively correspond to the temperature of the first cavity and the temperature of the second cavity, so that the independent control of the temperature is facilitated, and a user can carry out different cooking modes in the same time by respectively controlling the first temperature adjusting component and the second temperature adjusting component, so that the efficiency and the flexibility are improved.
The first temperature regulation assembly 412 as shown in fig. 1 to 4 includes a first temperature sensor 4121 and a first power regulator 4122, and the second temperature regulation assembly 422 includes a second temperature sensor 4221 and a second power regulator 4222. By adopting the design, the temperature of the first cavity and the temperature of the second cavity are controlled more accurately by a user, and meanwhile, the energy source is saved, so that the cooking process is more economical and efficient.
The double-flavored pan body 1 as shown in fig. 1 to 4 further comprises a carrying tray 5 for supporting and supporting the heat conductor 3, wherein a groove 51 is formed in the carrying tray 5, and a round hole 511 which is communicated with the first temperature adjusting component 412 and the second temperature adjusting component 422 is formed in the groove 51. By adopting the design, the bearing plate supports and bears the heat conductor, the bearing plate provides supporting force, so that the heat conductor is in more stable work on the bearing plate, and the bearing plate is provided with a groove and a round hole, so that a space is reserved between the heat conductor and the first temperature adjusting component and between the heat conductor and the second temperature adjusting component respectively, and heat dissipation is facilitated.
The double-pot body 1 as shown in fig. 1 to 4 further comprises a heat dissipation layer 6 for heat insulation, the heat dissipation layer 6 is located at the lower side of the carrying tray 5, and the first temperature adjusting component 412 and the second temperature adjusting component 422 are located in the heat dissipation layer 6. By adopting the design, the mandarin duck pot body is provided with the heat dissipation layer positioned at the lower side of the bearing disc, so that heat dissipation is facilitated, the first temperature adjusting component and the second temperature adjusting component are protected, safety is improved, and the service lives of the first temperature adjusting component and the second temperature adjusting component are prolonged.
As shown in fig. 1 to 4, a base 7 is provided at the lower side of the double-flavored pan body 1, and heat dissipation holes 71 are provided on the base 7. By adopting the design, the base provides the stable support of the mandarin duck pot body, ensures that the whole mandarin duck pot body can keep balance and stability in the cooking process, simultaneously the base plays the effect of thermal insulation protection, prevents that heat from being directly transferred to a desktop or other supporting objects, prevents to scald or scald and damage, is equipped with the louvre on the base, is favorable to thermal emission, ensures the security of use.
The embodiment of this example 1 is as follows:
The double-taste hot pot comprises a double-taste hot pot body 1 and a containing cavity 2, wherein the double-taste hot pot body 1 is provided with a first cavity 11 and a second cavity 12 which are respectively used for containing cooking food, a heat conductor 3 for heat transmission, a first heating module 41 for adjusting the temperature of the first cavity 11 and a second heating module 42 for adjusting the temperature of the second cavity 12, the heat conductor 3 is positioned at the lower sides of the first cavity 11 and the second cavity 12, the first heating module 41 and the second heating module 42 are positioned at the lower sides of the heat conductor 3, the first cavity 11 and the second cavity 12 are detachably connected, the heat conductor 3 comprises a first heat conducting disc 31 positioned at the lower side of the first cavity 11 and a second heat conducting disc 32 positioned at the lower side of the second cavity 12, the first heat conducting disc 31 and the second heat conducting disc 32 are detachably connected, the first heating module 41 comprises a first heating tube 411, a first temperature sensor 4121 and a first power regulator 4122 positioned at the lower side of the first cavity 11, the second heating module 42 comprises a second heating tube 421, a second temperature sensor 4221 and a second power regulator 4222 which are positioned at the lower side of the second cavity 12, a user respectively controls the power of the first heating tube 411 and the second heating tube 421 by regulating the first power regulator 4122 and the second power regulator 4222, the first heating tube 411 and the second heating tube 421 correspondingly transfer heat to the first cavity 11 and the second cavity 12 through a first heat conducting disc 31 and a second heat conducting disc 32, the independent control of the temperature of the first cavity 11 and the temperature of the second cavity 12 is completed, the double-taste pot body 1 is provided with a bearing disc 5 for supporting the heat conductor 3, the bearing disc 5 is provided with a groove 51, the groove 51 is provided with round holes 511 communicated with the first heating tube 411 and the second heating tube 421, the double-taste pot body 1 is provided with a heat dissipation layer 6 which is beneficial to the heat dissipation, the first temperature regulation component 412 and the second temperature regulation component 422 which are arranged in the heat dissipation layer 6 are protected, the safety and the energy-saving effect are improved, the service lives of the first temperature regulation component 412 and the second temperature regulation component 422 are prolonged, the mandarin duck pot body 1 is further provided with the base 7, the stable support of the mandarin duck pot body 1 is provided, the balance and stability of the whole mandarin duck pot body 1 in the cooking process can be ensured, meanwhile, the base plays a role in heat insulation protection, heat is prevented from being directly transferred to a tabletop or other supporting objects, scalding or scalding is prevented, the heat dissipation holes 71 are formed in the base 7, the heat dissipation is facilitated, and the use safety is ensured.
The embodiment of this example 2 is as follows:
This embodiment 2 differs from embodiment 1 in that: the heat conductor 3 is integrally formed, and a user controls the power of the first heating tube 411 and the second heating tube 421 by adjusting the first power regulator 4122 and the second power regulator 4222, respectively, and the first heating tube 411 and the second heating tube 421 transfer heat to the first cavity 11 and the second cavity 12 through the heat conductor 3, thereby completing independent control of the temperature of the first cavity 11 and the temperature of the second cavity 12.
The embodiment of this example 3 is as follows:
This embodiment 3 differs from embodiment 1 in that: the mandarin duck pot body 1 is integrally formed, and a user controls the power of the first heating tube 411 and the second heating tube 421 by adjusting the first power adjuster 4122 and the second power adjuster 4222, respectively, and the first heating tube 411 and the second heating tube 421 transfer heat to the mandarin duck pot body 1 through the first heat conducting disc 31 and the second heat conducting disc 32, so as to control the temperature of the mandarin duck pot body 1.
The embodiment of this example 4 is as follows:
This embodiment 4 differs from embodiment 1 in that: the mandarin duck pot body 1 integrated into one piece, heat conductor 3 integrated into one piece, the user is through adjusting first power regulator 4122 and second power regulator 4222, controls the power of first heating tube 411 and second heating tube 421 respectively, and first heating tube 411 and second heating tube 421 pass through heat conductor 3 and transmit heat to mandarin duck pot body 1, accomplish the control to mandarin duck pot body 1 temperature.
The foregoing examples are provided to further illustrate the technical contents of the present utility model for the convenience of the reader, but are not intended to limit the embodiments of the present utility model thereto, and any technical extension or re-creation according to the present utility model is protected by the present utility model. The protection scope of the utility model is subject to the claims.
Claims (10)
1. The utility model provides a mandarin duck chafing dish, includes mandarin duck pot body (1) and holds chamber (2), its characterized in that: the double-taste pot is characterized in that the double-taste pot body (1) is provided with a first cavity (11) and a second cavity (12) which are respectively used for containing cooking food, a heat conductor (3) for heat transmission, a first heating module (41) for adjusting the temperature of the first cavity (11) and a second heating module (42) for adjusting the temperature of the second cavity (12), the heat conductor (3) is positioned on the lower sides of the first cavity (11) and the second cavity (12), and the first heating module (41) and the second heating module (42) are positioned on the lower side of the heat conductor (3).
2. A two-taste hot pot according to claim 1, characterized in that: the first cavity (11) and the second cavity (12) are detachably connected.
3. A two-taste hot pot according to claim 1, characterized in that: the mandarin duck pot body (1) is integrally formed.
4. A two-taste hot pot according to claim 1, characterized in that: the heat conductor (3) comprises a first heat conducting disc (31) and a second heat conducting disc (32), and the first heat conducting disc (31) and the second heat conducting disc (32) are detachably connected.
5. A two-taste hot pot according to claim 1, characterized in that: the heat conductor (3) is integrally formed.
6. A two-taste hot pot according to claim 1, characterized in that: the first heating module (41) is provided with a first heating pipe (411) and a first temperature adjusting component (412) which are positioned at the lower side of the first cavity (11), and the second heating module (42) is provided with a second heating pipe (421) and a second temperature adjusting component (422) which are positioned at the lower side of the second cavity (12).
7. The mandarin duck chafing dish of claim 6, wherein: the first temperature regulation assembly (412) includes a first temperature sensor (4121) and a first power regulator (4122), and the second temperature regulation assembly (422) includes a second temperature sensor (4221) and a second power regulator (4222).
8. The mandarin duck chafing dish of claim 6, wherein: the double-flavored pot is characterized in that the double-flavored pot body (1) further comprises a bearing disc (5) for supporting and supporting the heat conductor (3), a groove (51) is formed in the bearing disc (5), and a round hole (511) communicated with the first temperature adjusting component (412) and the second temperature adjusting component (422) is formed in the groove (51).
9. The mandarin duck chafing dish of claim 8, wherein: the double-flavored pot body (1) further comprises a heat dissipation layer (6) for heat insulation, the heat dissipation layer (6) is located on the lower side of the bearing disc (5), and the first temperature adjusting component (412) and the second temperature adjusting component (422) are located in the heat dissipation layer (6).
10. A two-taste hot pot according to claim 1, characterized in that: the lower side of the mandarin duck pot body (1) is provided with a base (7), and the base (7) is provided with a heat dissipation hole (71).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202322594699.6U CN220800755U (en) | 2023-09-22 | 2023-09-22 | Mandarin duck chafing dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202322594699.6U CN220800755U (en) | 2023-09-22 | 2023-09-22 | Mandarin duck chafing dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN220800755U true CN220800755U (en) | 2024-04-19 |
Family
ID=90706297
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202322594699.6U Active CN220800755U (en) | 2023-09-22 | 2023-09-22 | Mandarin duck chafing dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN220800755U (en) |
-
2023
- 2023-09-22 CN CN202322594699.6U patent/CN220800755U/en active Active
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