A cooking pot includes a pot body having a bottom wall and a peripheral wall and defining a cooking cavity within the peripheral wall; and a fluid reservoir including a surrounding wall provided at a mid-portion of the pot body and defining a fluid cavity for receiving a predetermined amount of liqu
A cooking pot includes a pot body having a bottom wall and a peripheral wall and defining a cooking cavity within the peripheral wall; and a fluid reservoir including a surrounding wall provided at a mid-portion of the pot body and defining a fluid cavity for receiving a predetermined amount of liquid therein. During dry cooking process, the peripheral wall of the pot body is directly heat-conducted for dry cooking the food within the cooking cavity while the surrounding wall of the fluid reservoir is heat-conducted through the liquid for dry cooking the food within the cooking cavity.
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1. A cooking pot for preparing different foods by heat, comprising: a pot body comprising a thermal conduction bottom wall and a peripheral wall and defining a cooking cavity within said peripheral wall, wherein said pot body is arranged for supporting on a heat generating surface of a heat source t
1. A cooking pot for preparing different foods by heat, comprising: a pot body comprising a thermal conduction bottom wall and a peripheral wall and defining a cooking cavity within said peripheral wall, wherein said pot body is arranged for supporting on a heat generating surface of a heat source to conduct heat at said thermal conduction bottom wall, wherein said peripheral wall of said pot body is an inclined wall upwardly and outwardly extended from said thermal conduction bottom wall of said pot body such that a diameter size of said cooking cavity is gradually increased from said thermal conduction bottom wall of said pot body to enlarge an opening area of said cooking cavity; anda fluid reservoir comprising a thermal convection surrounding wall and a welding wall, wherein said welding wall is integrally extended from a bottom edge of said surrounding wall and permanently coupled at said thermal conduction bottom wall of said pot body and said thermal convection surrounding wall is upwardly extended from said welding wall and positioned at a center portion of said thermal conduction bottom wall of said pot body to define a fluid cavity within said thermal convection surrounding wall for receiving a predetermined amount of liquid therein for preparing the food in said fluid cavity via the liquid, wherein said fluid cavity has a uniform diameter, wherein said cooking cavity and said fluid cavity are two individual cavities for receiving the foods in said cooking cavity and said fluid cavity, wherein said pot body defines a high temperature zone at said center portion of said thermal conduction bottom wall which is big enough for covering said heat generating surface of said heat source, and defines a low temperature zone at a peripheral portion of said thermal conduction bottom wall to extend from said center portion to said peripheral wall, wherein said peripheral wall of said pot body is directly heat-conducted from said low temperature zone for preventing the heat from the heat source directly applied to said cooking cavity while said thermal convection surrounding wall of said fluid reservoir is heat-conducted through said liquid for preparing the food within said cooking cavity, wherein said peripheral portion of said thermal conduction bottom wall, said peripheral wall, and said thermal convection surrounding wall forms a triple-heating wall structure for preparing the food within said cooking cavity. 2. The cooking pot, as recited in claim 1, wherein said welding wall and a bottom edge of said thermal convection surrounding wall are sealed at said thermal conduction bottom wall of said pot body to divide an interior of said pot body into said cooking cavity and said fluid cavity. 3. The cooking pot, as recited in claim 2, wherein said welding wall is inwardly extended form said bottom edge of said thermal convection surrounding wall within said fluid cavity and said thermal convection surrounding wall is coaxially coupled at said center portion of said thermal conduction bottom wall of said pot body that said fluid cavity is surrounded by said cooking cavity. 4. The cooking pot, as recited in claim 3, wherein said fluid cavity has a depth larger than a depth of said cooking cavity. 5. The cooking pot, as recited in claim 4, wherein a diamond of said fluid reservoir is at least half of a diamond said pot body. 6. The cooking pot, as recited in claim 5, wherein said thermal convection surrounding wall has a top blocking rim protruded outwardly, wherein said top blocking rim is located above a top opening of said cooking cavity. 7. The cooking pot, as recited in claim 5, wherein a height of said surrounding wall is larger than a height of said pot body. 8. The cooking pot, as recited in claim 2, wherein a diamond of said fluid reservoir is at least half of a diamond said pot body. 9. A cooking pot for preparing different foods by heat, comprising: a pot body comprising a thermal conduction bottom wall and a peripheral wall and defining a cooking cavity within said peripheral wall, wherein said pot body is arranged for supporting on a heat generating surface of a heat source to conduct heat at said thermal conduction bottom wall, wherein said peripheral wall of said pot body is an inclined wall upwardly and outwardly extended from said thermal conduction bottom wall of said pot body such that a diameter size of said cooking cavity is gradually increased from said thermal conduction bottom wall of said pot body to enlarge an opening area of said cooking cavity; anda fluid reservoir comprising a thermal convection surrounding wall and a base wall, wherein said thermal convection surrounding wall is upwardly extended from said base wall at a center portion of said thermal conduction bottom wall of said pot body to define a fluid cavity within said thermal convection surrounding wall for receiving a predetermined amount of liquid therein for preparing the food in said fluid cavity via the liquid, said base wall having an inner edge extended from a bottom edge of said thermal convection surrounding wall and an outer edge coupled to said peripheral wall of said pot body to define a secondary fluid cavity between said thermal conduction bottom wall of said pot body and said base wall of said fluid reservoir to communicate with said fluid cavity within said thermal convection surrounding wall. 10. The cooking pot, as recited in claim 9, wherein said fluid cavity a depth larger than a depth of said cooking cavity. 11. The cooking pot, as recited in claim 10, wherein said thermal convection surrounding wall has a top blocking rim protruded outwardly, wherein said top blocking rim is located above a top opening of said cooking cavity. 12. The cooking pot, as recited in claim 11, wherein a height of said surrounding wall is larger than a height of said pot.
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이 특허에 인용된 특허 (12)
Contos Nicholas P., Annular pizza pan with solid bottom.
Bowersmith William R. (33311 - 13th St. Union City CA 94587), Double pan utensil for baking cakes with water insulation held between the spaced apart side walls of the two pans.
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