CN110419937B - Cooking utensils - Google Patents
Cooking utensils Download PDFInfo
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- CN110419937B CN110419937B CN201910758473.0A CN201910758473A CN110419937B CN 110419937 B CN110419937 B CN 110419937B CN 201910758473 A CN201910758473 A CN 201910758473A CN 110419937 B CN110419937 B CN 110419937B
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- inner pot
- pot body
- water
- groove
- accommodating space
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- 238000010411 cooking Methods 0.000 title claims abstract description 73
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 140
- 230000001105 regulatory effect Effects 0.000 claims abstract description 11
- 230000002093 peripheral effect Effects 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 63
- 235000009566 rice Nutrition 0.000 claims description 63
- 238000002791 soaking Methods 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 18
- 238000003860 storage Methods 0.000 claims description 13
- 238000004891 communication Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 7
- 230000004308 accommodation Effects 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 description 62
- 235000013305 food Nutrition 0.000 description 13
- 239000000463 material Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 9
- 230000008569 process Effects 0.000 description 8
- 238000010586 diagram Methods 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 230000007246 mechanism Effects 0.000 description 5
- 230000009471 action Effects 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000006424 Flood reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 210000001503 joint Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000011295 pitch Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- 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
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- 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
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
本发明提供一种烹饪器具，其包括锅体、篦子、气压调节组件、输送组件以及锅盖。锅体包括外锅和内锅，内锅包括内锅体和内锅体延伸部，内锅体的底部具有一通孔，内锅体延伸部沿通孔的边沿向内锅体的外部延伸；外锅密封连接于所述内锅的外部并与内锅之间形成容置空间，外锅的内底壁上具有一向容置空间内凸起的凸起部，凸起部上具有一凹槽，凹槽的周壁顶部和内锅体外底壁之间形成连通通道，内锅体延伸部伸入凹槽内。篦子设置于内锅体内。气压调节组件连通容置空间，降低容置空间内的压力。输送组件连通于内锅体，输送水或蒸汽至内锅体；锅盖打开或盖合于锅体。
The present invention provides a cooking utensil, which comprises a pot body, a grate, an air pressure regulating assembly, a conveying assembly and a pot cover. The pot body comprises an outer pot and an inner pot, the inner pot comprises an inner pot body and an inner pot body extension, the bottom of the inner pot body has a through hole, the inner pot body extension extends to the outside of the inner pot body along the edge of the through hole; the outer pot is sealedly connected to the outside of the inner pot and forms a containing space between the inner pot, the inner bottom wall of the outer pot has a protrusion protruding into the containing space, the protrusion has a groove, a connecting channel is formed between the top of the peripheral wall of the groove and the outer bottom wall of the inner pot body, and the inner pot body extension extends into the groove. The grate is arranged in the inner pot body. The air pressure regulating assembly is connected to the containing space to reduce the pressure in the containing space. The conveying assembly is connected to the inner pot body to convey water or steam to the inner pot body; the pot cover is opened or closed on the pot body.
Description
Technical Field
The invention relates to the field of household appliances, in particular to a cooking appliance.
Background
At present, most commercial electric rice cookers adopt the mode of putting water and rice into the inner container of the electric rice cooker, covering the cooker cover and then utilizing electric heating to automatically finish the purpose of cooking rice. When the existing electric cooker is used for cooking rice, a large amount of starch in rice is firstly dissolved in water, the starch is gelatinized and gelled under the action of high temperature, and then the gelatinized and gelled starch can be sucked back and attached to the surface layer of the rice along with the drying of water, so that the rice is soft and sticky, and has poor taste. The rice with sugar content is low, and the rice is dry and full, has good taste, and meets the requirements of people on diet health. In the rice draining process, rice is soaked in warm water or soaked in Wen Zhumi ℃ for draining, and steam is generated to steam the rice after draining is completed, so that rice soaking and draining are two important processes for rice draining production.
The realization of rice soaking and draining in the existing rice draining electric rice cooker is mainly realized in two ways. The first is that a lifting mechanism for driving the inner container to lift is arranged in the electric cooker, a draining hole is formed in the bottom of the inner container, and after the soaking procedure is completed, the lifting mechanism drives the inner container to lift, so that draining operation is realized. The draining mode is to adopt a lifting mechanism to realize the separation of rice, and is influenced by factors such as lifting speed of the lifting mechanism, so that the draining is not smooth, and furthermore, the lifting mechanism needs to occupy a large volume, so that the rice draining electric rice cooker has a huge volume. The second type of draining is mainly controlled by a valve, and rice soaking and draining are realized by closing and opening the valve. In this kind of structure, because the rice grain volume is very little, it is very easy to block up the valve to be in the rice grain of draining to make the valve unable to close or open, soak and the drainage is unsmooth, very easy break down.
Disclosure of Invention
The invention provides a cooking utensil with very smooth soaking and draining, which aims to overcome the defects of the prior art.
In order to achieve the above purpose, the invention provides a cooking utensil, which comprises a pot body, a grate, an air pressure adjusting component, a conveying component and a pot cover. The inner pot body comprises an inner pot body and an inner pot body extending part, the bottom of the inner pot body is provided with a through hole, the inner pot body extending part extends towards the outer part of the inner pot body along the edge of the through hole, the outer pot is connected with the outer part of the inner pot in a sealing way and forms a containing space with the inner pot, the inner bottom wall of the outer pot is provided with a protruding part protruding inwards of the containing space, the protruding part is provided with a groove, a communication channel is formed between the top of the peripheral wall of the groove and the outer bottom wall of the inner pot body, and the inner pot body extending part extends into the groove. The grate is arranged in the inner pot body. The air pressure adjusting component is communicated with the accommodating space and reduces the pressure in the accommodating space. The conveying component is communicated with the inner pot body and conveys water or steam to the inner pot body, and the pot cover is opened or covered on the pot body. The inner pot body is filled with water, the water enters the groove and floods the bottom end of the extending part of the inner pot body, the accommodating space is in a sealed state, and the pressure in the accommodating space forms a water column in the groove, the liquid level of which is higher than the bottom end of the extending part of the inner pot body and lower than the top of the groove.
According to an embodiment of the invention, the distance H from the bottom end of the inner pot extension to the top of the groove is greater than or equal to 2 mm.
According to an embodiment of the invention, the transport assembly comprises a heater and a first conduit. The heater is provided with an output interface. The input end of the first pipeline is connected to the output interface of the heater, the output end of the first pipeline is communicated to the inner pot body, and the first pipeline conveys hot water or steam in the heater to the inner pot body.
According to one embodiment of the invention, the conveying component comprises a second pipeline and a three-way valve, one end of the second pipeline is communicated with the accommodating space, three interfaces of the three-way valve are respectively communicated with an output interface on the heater, an input end of the first pipeline and the other end of the second pipeline, and the pot cover is provided with an exhaust hole;
After the draining is completed, the steam generated by the heater is input into the accommodating space through the second pipeline, enters the inner pot body through the groove and is discharged from the exhaust hole on the pot cover.
According to one embodiment of the invention, the air pressure adjusting component is an exhaust valve arranged on the second pipeline, and after draining is completed, the second pipeline conveys steam, and the exhaust valve is closed.
According to one embodiment of the invention, the conveying assembly further comprises a heating plate arranged at the bottom of the groove, and the pot cover is provided with an exhaust hole;
after the draining is completed, the air pressure adjusting component is closed, the heating plate heats water in the groove to generate steam, and the steam enters the inner pot body and is discharged from the exhaust hole on the pot cover.
According to an embodiment of the invention, the cooking appliance further comprises a base and a coupler, wherein the base is connected to the bottom of the outer pot through the coupler, and the conveying assembly and the air pressure adjusting assembly are accommodated in the base.
According to an embodiment of the invention, the cooking appliance further comprises a water storage assembly connected with the conveying assembly, the water storage assembly comprises a water storage tank and a water pump, and the water pump conveys water in the water storage tank to the conveying assembly.
According to one embodiment of the invention, the grate is detachably connected to the through hole at the bottom of the inner pot body.
According to an embodiment of the invention, the outer bottom wall of the outer pan follows the inner bottom wall to bulge inwards to form a recess.
In summary, the cooking utensil provided by the invention comprises the inner pot and the outer pot, wherein the bottom of the inner pot is provided with the through hole and the inner pot extension part, the inner bottom wall of the outer pot is provided with the protruding part, the protruding part is provided with the groove, and the inner pot extension part extends into the groove. When the conveying component injects water into the inner pot body, the water falling into the groove plugs the extending part of the inner pot body, the accommodating space formed between the inner pot and the outer pot is in a sealing state, and the pressure in the accommodating space and the atmospheric pressure in the inner pot body form a pressure difference. The pressure difference can form a water column in the groove, wherein the liquid level of the water column is higher than the bottom end of the extension part of the inner pot body and lower than the top of the groove. The water column seals the bottom of the inner pot body, so that the liquid level in the inner pot body is continuously raised, and rice soaking is realized. And after rice soaking is finished, the air pressure adjusting component reduces the pressure in the accommodating space, the pressure difference between the accommodating space and the inner pot body disappears, and water in the inner pot body falls into the accommodating space through the groove and the communication channel to realize draining. After the draining is completed, the conveying assembly generates steam to cook the food material on the grate. In the cooking utensil provided by the invention, the bottom of the inner pot body can be sealed only by utilizing the naturally formed pressure difference between the sealed accommodating space and the inner pot body when rice is soaked, and the sealing effect is very good and very simple. And after the rice soaking is finished, the rice can be drained only by reducing the pressure difference between the accommodating space and the inner pot body, and the rice draining is very smooth.
In addition, in the conveying assembly, a heater is arranged to be connected with the first pipeline, and hot water is generated in the heater in an initial stage and conveyed into the inner pot body through the first pipeline so as to soak rice. After the rice soaking is finished, steam is generated in the heater, the steam is conveyed into the pot body through the first pipeline, passes through the through holes and the grooves at the bottoms of the grate and the inner pot body from top to bottom, enters the accommodating space, and is finally discharged through the air pressure adjusting component. In this structure, the heater and the first pipe perform the steam delivery while the hot water is delivered, and the multiplexing of the pipes greatly simplifies the structure of the cooking appliance. Furthermore, in the cooking utensil provided by the invention, no tiny parts are arranged in the draining channel, so that the cooking utensil is very convenient to clean.
The foregoing and other objects, features and advantages of the invention will be apparent from the following more particular description of preferred embodiments, as illustrated in the accompanying drawings.
Drawings
Fig. 1 is a schematic structural diagram of a cooking apparatus according to a first embodiment of the present invention.
Fig. 1A is a schematic structural diagram of fig. 1 at another view angle.
Fig. 1B is an exploded view of fig. 1.
Fig. 1C shows a cross-sectional view of fig. 1.
Fig. 1D shows a cross-sectional view of fig. 1 from another perspective.
Fig. 1E shows a partial enlarged view at a in fig. 1D.
Fig. 2 is a schematic structural diagram of a cooking apparatus according to the first embodiment after food materials are put in the cooking apparatus.
Fig. 3 is a schematic structural diagram of a cooking appliance in a rice soaking state according to the first embodiment.
Fig. 4 is a schematic structural diagram of the cooking appliance according to the first embodiment after draining.
Fig. 5 is a schematic structural view of a cooking apparatus according to the first embodiment in a cooking state.
Fig. 6 is a schematic structural diagram of a cooking apparatus according to the second embodiment in a cooking state.
Fig. 7 is a schematic view showing a structure of a cooking appliance according to the third embodiment in a cooking state.
Detailed Description
As shown in fig. 1 to 1C, the cooking appliance provided in this embodiment includes a pot body 1, a grate 2, an air pressure adjusting assembly 8, a conveying assembly 4, and a pot cover 3. The pot body 1 comprises an outer pot 11 and an inner pot 12, the inner pot 12 comprises an inner pot body 121 and an inner pot body extension part 122, a through hole 1211 is formed in the bottom of the inner pot body 121, and the inner pot body extension part 122 extends to the outside of the inner pot body 121 along the edge of the through hole 1211. The outer pot 11 is connected with the outer part of the inner pot 12 in a sealing way and forms a containing space 100 with the inner pot 12, a bulge 111 protruding inwards towards the containing space is arranged on the inner bottom wall of the outer pot 11, a groove 1111 is arranged on the bulge 111, a communication channel 200 is formed between the top of the peripheral wall of the groove 1111 and the outer bottom wall of the inner pot 121, and an extension 122 of the inner pot body extends into the groove 1111. The grate 2 is arranged in the inner pot 121. The air pressure adjusting component 8 is communicated with the accommodating space 100, and reduces the pressure in the accommodating space 100. The conveying component 4 is communicated with the inner pot body 121 and is used for conveying water or steam to the inner pot body 121, and the pot cover 3 is opened or covered on the pot body 1. The water is injected into the inner pot 121, the water enters the groove 1111 and floods the bottom end of the inner pot extension 122, the accommodating space 100 is in a sealed state, and the pressure in the accommodating space 100 forms a water column in the groove 1111 with a liquid level higher than the bottom end of the inner pot extension 122 and lower than the top of the groove 1111.
As shown in fig. 1D and 1E, in the present embodiment, the inner wall of the inner pot extension 122 has a fixing step 122a, and the grate 2 is placed on the fixing step 122 a. The grate 2 comprises a filter screen 21 and a handle 22 arranged on the filter screen 21, wherein a bearing area for bearing food materials and draining holes are formed in the filter screen 21, and water or steam is transmitted through the draining holes. After the cooking is completed, the user can lift the grate 2 from the fixed step 122a through the handle 22 and wash the grate, and then put the grate back after the washing is completed. However, the present utility model is not limited in any way thereto. In other embodiments, an inwardly protruding flange may be provided at the middle of the inner pot, and the grate may be placed on the flange. In this embodiment, the food 10 placed on the grate 2 is rice grains, and the cooking device provided in this embodiment is a rice-draining cooking device. However, the present utility model is not limited in any way thereto. In other embodiments, the cooking appliance provided by the utility model can be also used for cooking coarse grains such as corn, purple rice, sorghum, oat and the like.
In the present embodiment, the delivery assembly 4 includes a heater 41, a first pipe 42, a second pipe 43, and a three-way valve 44 as shown in fig. 1D and 5. The heater 41 has an output interface 411 thereon. The three ports 441,442,443 of the three-way valve 44 communicate with the output port 411 on the heater, the input 421 of the first conduit and one end of the second conduit 43, respectively. The other end of the second pipe 43 communicates with the accommodating space 100. The pot cover 3 is provided with an exhaust hole 31.
Specifically, the side wall of the inner pot 121 has a connection hole 1212, and the output end 422 of the first pipe is connected to the connection hole 1212. The outer pot is provided with an air hole 112, and the other end of the second pipeline 43 is communicated with the accommodating space 100 through the air hole 112. .
In this embodiment, the cooking appliance further includes a water storage assembly 6 connected to the heater 41. Specifically, the water storage assembly 6 includes a water tank 61 and a water pump 62, and the water tank 61 is provided outside the pan body 1 and at one side of the pan body 1. The water pump 62 is connected to the input port 412 of the heater, and the water pump 62 pumps water from the water tank 61 into the heater 41. However, the present invention is not limited in any way thereto. In other embodiments, the cooking appliance may not include a water storage assembly, and the heater may be directly connected to an external water source, such as an external water purifier or an external tap water outlet pipe, and an external water supply device directly injects hot or cold water into the heater.
Fig. 2 is a schematic structural view of the cooking appliance after the food material is put in, and fig. 3 is a schematic structural view of the cooking appliance in a rice soaking state. Fig. 4 is a schematic structural diagram of the cooking appliance according to the first embodiment after draining. Fig. 5 is a schematic structural view of a cooking apparatus according to the first embodiment in a cooking state. The working principle of the cooking appliance according to the present embodiment is described in detail below with reference to fig. 2 and 5.
During cooking, a user opens the pot cover 3 and places the food 10 on the grate 2 to cover the pot cover 3, and the space in the inner pot body 121 is communicated with the atmosphere. The water pump 62 is activated, and the water pump 62 pumps the water in the water tank 61 into the heater 41. The heater 41 heats the water therein, and when the temperature of the water reaches a preset temperature, the three-way valve 44 communicates with the output port 411 on the heater and the first pipe 42, and the hot water enters the inner pot 121 through the first pipe 42 and the connection hole 1212 on the inner pot (as shown by an arrow in fig. 3). However, the present invention is not limited in any way thereto. In other embodiments, the heater body may not be heated during the rice-frothing stage, and cold water is used for frothing rice during the rice-frothing stage.
In this embodiment, as shown in fig. 3, under the action of gravity, hot water passes through the grate 2 and the through holes 1211 at the bottom of the inner pot 121 and enters the groove 1111, so that the liquid level in the groove 1111 continuously rises and submerges the bottom end of the inner pot extension 122, and the accommodating space 100 becomes a sealed space. The water entering the groove 1111 compresses the air in the accommodating space 100, and the pressure in the accommodating space 100 gradually increases, and the gradually increasing pressure blocks the rise of the liquid level in the groove 1111. The pressure difference between the accommodating space 100 and the inner pot 121 causes a water column 20 to be formed in the groove 1111, and the liquid level of the water column 20 is higher than the bottom end of the inner pot extension 122 and lower than the top of the groove 1111. The gas in the accommodating space 100 extrudes the water column, the liquid level of the water column 20 seals the bottom of the inner pot body 121, the liquid level of the water 30 in the inner pot body 121 gradually rises and submerges the food materials on the grate 2, and the food materials in the grate 2 are soaked.
Preferably, the distance H from the bottom end of the inner pot extension 122 to the top of the groove 1111 is greater than or equal to 2 mm. However, the present invention is not limited in any way thereto. In other embodiments, the height of the distance H from the bottom end of the pan body extension 122 to the top of the groove 1111 can be set according to the amount of water needed to submerge food materials in the inner pan body and the size of the accommodating space, so that the water column formed in the groove has a liquid level higher than the bottom end of the inner pan body extension and lower than the top of the groove when the rice is soaked.
As shown in fig. 4, after the time length of rice soaking reaches the set requirement, the air pressure adjusting component 8 reduces the pressure in the accommodating space 100, the pressure difference between the accommodating space 100 and the inner pot 121 is reduced, the water in the inner pot 121 naturally falls under the action of gravity, the water 30 flows out of the groove 1111 and the communication channel 200 and enters the accommodating space 100, and the food material on the grate 2 is separated from the water, so as to realize draining. In this embodiment, the air pressure adjusting assembly 8 is an exhaust valve mounted on the second pipe 43 and communicated with the outside of the cooking appliance. In the draining stage, the exhaust valve is opened, and the gas in the receiving space 100 enters the exhaust valve through the second pipe 43, and is then discharged to the outside of the cooking appliance. However, the present embodiment is not limited in any way to the specific type of air pressure regulating assembly. In other embodiments, the air pressure adjusting component may be any component capable of reducing the volume of the accommodating space, such as an air extraction valve.
While draining, the heater 41 continuously heats water located therein to generate high temperature steam. At this time, the three-way valve 44 communicates with the output port 411 of the heater and the second pipe 43, and the exhaust valve is closed. The high temperature steam enters the accommodating space 100 through the output port 411 and the second pipe 43 (as shown by the arrow in fig. 5), enters the inner pot 121 through the groove 1111 and the bottom end of the inner pot extension 122, penetrates the grate 2 and the rice on the grate 2, and finally is discharged from the exhaust hole 31 on the pot cover 3. In this embodiment, the second conduit 43 serves two purposes. Firstly, it is used to communicate the accommodating space 100 with the air pressure adjusting assembly 8 in the draining stage, and secondly, it is used as an output passage of steam in the cooking stage, and the steam in the heater 41 is input into the accommodating space 100.
In this embodiment, the protruding portion 111 on the bottom of the outer pot 11 is disposed such that the water column in the groove 1111 is not communicated with the water in other areas of the accommodating space 100 after the draining is completed, and the water remaining in the groove 1111 is less and the liquid level is higher than the water level in other areas of the accommodating space 100. This arrangement allows a large amount of steam entering the accommodating space 100 to enter the groove 1111 through the communication passage 200, and the steam penetrates and vaporizes a small amount of residual water, thereby generating steam into the inner pot 121. Further, in the cooking stage, whether the steam can smoothly enter the groove 1111 through the accommodating space 100 is limited by a first distance D1 formed between the opening of the groove 1111 and the inner pot extending portion 122 and a second distance D2 formed from the bottom end of the inner pot extending portion 122 to the bottom of the groove 1111. The smaller the first and second pitches D1 and D2, the greater the resistance to steam passage. However, increasing the first and second distances D1 and D2 may result in an excessive amount of water remaining in the groove 1111 after draining, and the excessive amount of remaining water may also block the passage of steam. To solve this problem, in the present embodiment, the width of the groove 1111 is provided to gradually increase from bottom to top. This arrangement increases the first distance D1 formed between the opening of the recess and the inner pot extension 122 on the one hand, so that steam from the steam can well enter the recess 1111. On the other hand, the inverted trapezoid structure from bottom to top makes the volume of the lower area of the groove 1111 smaller, effectively reduces the increase of the residual water in the groove caused by the increase of the second interval D2, and the steam can well penetrate through and gasify the residual water.
After the high temperature steam cooking for a preset time, the water pump 62 pumps the water in the water tank 61 into the heater 41, and the heater 41 continues to heat. When the water in the heater 41 reaches a preset high temperature (for example, 90 degrees), the three-way valve 44 is communicated with the output port 411 on the heater and the first pipeline 42, the high-temperature water enters the inner pot 121 through the first pipeline 42, under the action of gravity, the high-temperature water enters the groove and compresses the gas in the sealed accommodating space 100, the pressure difference between the accommodating space 100 and the inner pot 121 makes the groove 1111 form a water column 20, and the liquid level of the water column 20 is higher than the bottom end of the inner pot extension 122 and lower than the top of the groove 1111. The liquid level in the inner pot 121 rises, and the food material 10 is submerged by the high-temperature hot water, so that the high-temperature water supplementing is performed on the food material 10. After the high-temperature water is supplemented for a certain time, the exhaust valve is opened, and hot water in the inner pot body 121 falls back to realize water-rice separation. Thereafter, the three-way valve 44 communicates the output port 411 of the heater with the second pipe 43, and the exhaust valve is closed. The heater 41 continuously heats and generates high temperature steam, and the high temperature steam enters the inner space 100 through the second pipe 43 and enters the inner pot 121 through the communication passage 200 and the groove 1111, thereby steaming the rice located in the inner pot 121.
In the rice cooking process, the invention does not limit the times of high-temperature water supplementing. In other embodiments, no high temperature water replenishment or multiple high temperature water replenishment may be provided. Likewise, for the rice-soaking process before cooking, in other embodiments, multiple rice-soaking may be performed. For example, the first soaking time is short and is only used for cleaning rice grains, and the second soaking is carried out after the cleaning is finished, so that the rice grains absorb water in the process.
The cooking utensil provided by the embodiment has the advantages that the pressure difference in the rice soaking stage is naturally formed, the structure for forming the pressure difference is very simple, the cooking utensil can be realized without any external air pressure equipment, the structure of the cooking utensil is greatly simplified, and the cost of the cooking utensil is greatly reduced. In the rice draining stage, the draining is realized by changing the pressure in the accommodating space 100, no mechanical valve exists in the draining channel, the problem of failure caused by rice blocking of the mechanical valve does not exist, and the safety performance of the product is very high.
In this embodiment, as shown in fig. 1 to 1C, the cooking appliance further includes a base 5 and a coupler 7, and the base 5 is connected to the bottom of the outer pot 11 through the coupler 7. Specifically, the pan body 1 further includes a bottom case 13 provided at the bottom of the outer pan 11, a housing 14 provided outside the outer pan 11, and a holding portion 15 provided at the housing 14. The base 5 includes a base upper cover 51 and a base lower cover 52, and a storage area is formed between the base upper cover 51 and the base lower cover 52, and the water pump 62, the heater 41, and the air pressure regulating assembly 8 are all accommodated in the storage area in the base. The coupler 7 includes an upper coupler 71 provided on the bottom case 13 and a lower coupler 72 provided on the base upper cover 51. A control board (not shown) located on the lid 3 is electrically connected to the water pump 62, the heater 41, and the air pressure adjusting assembly through the upper coupler 71 and the lower coupler 72. However, the present invention is not limited in any way thereto. In other embodiments, when the control board is disposed in the base, no coupler may be disposed.
In the present embodiment, the second pipe 43 passes through the upper coupler 71 and the lower coupler 74 to be connected with the three-way valve 44 and the exhaust valve accommodated in the base 5, respectively. In order to facilitate the arrangement of the second duct 43, in this embodiment, the outer bottom wall of the outer pan 11 protrudes inwardly along with the inner bottom wall, forming a recess 11a, the recess 11a reserving space for the arrangement of the second duct 43. However, the present invention is not limited in any way thereto. In other embodiments, the air pressure adjusting component can be arranged on the pot cover and communicated with the accommodating space through a joint.
To facilitate cleaning of the inner pan 12, in this embodiment, a detachable connection between the inner pan 12 and the first conduit 42 is provided. Specifically, as shown in fig. 1B, the first pipe 42 includes a first pipe extension 42a and a first pipe connection 42B. The end of the first pipe extension 42a is connected to the heater 41 and extends up the base 5 into the gap between the outer pot 11 and the outer shell 14. The first pipe connecting section 42b is disposed in the hand-holding portion 15, one end of the first pipe connecting section 42b is connected to the first pipe extending section 42a, and the other end is sealed and abutted to the connecting hole 1212 on the inner pot 121. When the user needs to clean the inner pot, the inner pot 12 is lifted up, the end of the first pipe connecting section 42b is separated from the connecting hole 1212, and the first pipe connecting section 42b is arranged in the hand-held part 15 and does not move along with the inner pot 12. Preferably, a flag bit corresponding to the connecting hole 1212 is further provided on the inner pan, and after the inner pan body is cleaned, a user can quickly realize the butt joint of the connecting hole 1212 and the first pipe connecting section 42b according to the flag bit.
Example two
The present embodiment is substantially the same as the first embodiment and its variation, except that, as shown in fig. 6, the delivery assembly 4 includes a heater 41, a first pipe 42 and a second pipe 43, and an electric valve (not shown due to the view angle) is further provided on the pot exhaust hole 31. In this embodiment, the hot water and steam output from the rice soaking stage and the steaming stage are both input into the inner pot 121 through the first pipe 42. The second duct 43 is only used to communicate the accommodating space 100 with the air pressure regulating assembly 8. However, the present invention does not limit the installation position of the air pressure regulating valve in any way. In other embodiments, the air pressure adjusting component can also be arranged in the pot cover and communicated with the accommodating space. At this time, the second pipe is not required.
In the rice soaking stage of the cooking appliance provided by the embodiment, hot water is conveyed into the inner pot body 121 through the first pipeline 42 to soak rice, and after the rice soaking is finished, the air pressure adjusting assembly 8 reduces the pressure in the accommodating space 100 to realize draining. The process of soaking rice and draining is the same as in the first embodiment, and will not be described here.
During the draining process, the heater 41 continuously heats the water therein to generate high temperature steam. After the draining is completed, the air pressure adjusting component 8 is closed, the electric valve closes the exhaust hole 31 on the pot cover, high-temperature steam enters the inner pot body 121 through the output interface 411 and the first pipeline 42 (as shown by an arrow in fig. 6), the steam penetrates through rice positioned on the grate 2 and the grate 2 to enter the groove 1111, enters the accommodating space 100 through the communication channel 200, and finally is discharged through the second pipeline 43 and the air pressure adjusting component 8.
In the present embodiment, the protrusion 111 is disposed such that the water column in the groove 1111 is not communicated with the water in other areas of the accommodating space 100 after the draining is completed, and the water remaining in the groove 1111 is less and the liquid level thereof is higher than the water level in other areas of the accommodating space 100. The large amount of steam entering the groove 1111 penetrates a small amount of residual water into the receiving space 100 through the communication passage 200, and vaporizes the small amount of residual water during the penetration. Similarly, the structure of the groove 1111 with gradually increasing width from bottom to top increases the first distance D1 formed between the opening of the groove 1111 and the inner pot extension 122, so that the gas in the groove 1111 can enter the accommodating space 100 through the communication channel 200. On the other hand, the inverted trapezoid structure from bottom to top also enables the volume of the lower area of the groove to be smaller, effectively reduces the increase of residual water in the groove caused by the increase of the second interval D2, and ensures that steam can well penetrate and gasify residual water.
Similarly, in the cooking process, the water pump 62 pumps the water in the water tank 61 into the heater 41, and the heater 41 heats the water therein to a predetermined high temperature (for example, 90 degrees) and then performs high temperature water replenishment, and the manner of the high temperature water replenishment is the same as that of the first embodiment, and will not be described herein.
In the cooking appliance provided in this embodiment, the first pipe 42 realizes multiplexing of the water path and the steam path, and further simplifies the structure of the cooking appliance.
Example III
This embodiment is substantially the same as the first embodiment and its variations, except that the conveying assembly 4 includes a heater 41, a first pipe 42, a second pipe 43, and a heating plate 45 disposed at the bottom of the recess 1111, as shown in fig. 7. After the draining is completed, the air pressure adjusting member 8 is turned off, and the heating plate 45 heats the water in the groove 1111 to generate steam, which is introduced into the inner pot 121 and discharged from the air discharging hole on the pot cover 3, as shown by an arrow in fig. 7.
In the present embodiment, steam is generated by the heating pan 45 at the bottom of the groove 1111, and the heater is only used to generate warm water when rice is soaked or high temperature hot water when water is replenished. However, the present invention is not limited in any way thereto. In other embodiments, the heater may not be provided in the delivery assembly and the first conduit may be directly connected to an external hot or cold water pipe.
In the present embodiment, the second pipe 43 is only used to connect the accommodating space 100 and the air pressure adjusting assembly 8.
In summary, the cooking utensil provided by the invention comprises the inner pot and the outer pot, wherein the bottom of the inner pot is provided with the through hole and the inner pot extension part, the inner bottom wall of the outer pot is provided with the protruding part, the protruding part is provided with the groove, and the inner pot extension part extends into the groove. When the conveying component injects water into the inner pot body, the water falling into the groove plugs the extending part of the inner pot body, the accommodating space formed between the inner pot and the outer pot is in a sealing state, and the pressure in the accommodating space and the atmospheric pressure in the inner pot body form a pressure difference. The pressure difference can form a water column in the groove, wherein the liquid level of the water column is higher than the bottom end of the extension part of the inner pot body and lower than the top of the groove. The water column seals the bottom of the inner pot body, so that the liquid level in the inner pot body is continuously raised, and rice soaking is realized. And after rice soaking is finished, the air pressure adjusting component reduces the pressure in the accommodating space, the pressure difference between the accommodating space and the inner pot body disappears, and water in the inner pot body falls into the accommodating space through the groove and the communication channel to realize draining. After the draining is completed, the conveying assembly generates steam to cook the food material on the grate. In the cooking utensil provided by the invention, the bottom of the inner pot body can be sealed only by utilizing the naturally formed pressure difference between the sealed accommodating space and the inner pot body when rice is soaked, and the sealing effect is very good and very simple. And after the rice soaking is finished, the rice can be drained only by reducing the pressure difference between the accommodating space and the inner pot body, and the rice draining is very smooth.
In addition, in the conveying assembly, a heater is arranged to be connected with the first pipeline, and hot water is generated in the heater in an initial stage and conveyed into the inner pot body through the first pipeline so as to soak rice. After the rice soaking is finished, steam is generated in the heater, the steam is conveyed into the pot body through the first pipeline, passes through the through holes and the grooves at the bottoms of the grate and the inner pot body from top to bottom, enters the accommodating space, and is finally discharged through the air pressure adjusting component. In this structure, the heater and the first pipe perform the steam delivery while the hot water is delivered, and the multiplexing of the pipes greatly simplifies the structure of the cooking appliance. Furthermore, in the cooking utensil provided by the invention, no tiny parts are arranged in the draining channel, so that the cooking utensil is very convenient to clean.
Although the invention has been described with reference to the preferred embodiments, it should be understood that the invention is not limited thereto, but rather may be modified and varied by those skilled in the art without departing from the spirit and scope of the invention.
Claims (8)
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| CN201910758473.0A CN110419937B (en) | 2019-08-16 | 2019-08-16 | Cooking utensils |
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| CN213371355U (en) * | 2019-12-18 | 2021-06-08 | 佛山市顺德区智烹科技有限公司 | steam cooker |
| CN113133650B (en) * | 2020-01-19 | 2022-04-12 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus, control method thereof, control device thereof, and computer-readable storage medium |
| CN113133639B (en) * | 2020-01-20 | 2022-04-15 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus, control method, control device, and computer-readable storage medium |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204071709U (en) * | 2014-04-15 | 2015-01-07 | 朱景秋 | Rice dedicated steaming saucepan |
| CN105942835A (en) * | 2016-05-13 | 2016-09-21 | 浙江苏泊尔家电制造有限公司 | Control method of electric cooking appliance |
| CN211582583U (en) * | 2019-08-16 | 2020-09-29 | 杭州向田科技有限公司 | Cooking utensil |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2009100890A (en) * | 2007-10-23 | 2009-05-14 | Sanyo Electric Co Ltd | Rice cooker |
| JP2012239671A (en) * | 2011-05-20 | 2012-12-10 | Panasonic Corp | rice cooker |
| CN103238761A (en) * | 2012-02-06 | 2013-08-14 | 吉诺工业有限公司 | Foodstuff cooking device and method of use |
| CN109303473B (en) * | 2017-07-27 | 2025-03-04 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking utensils |
| CN209331756U (en) * | 2017-07-28 | 2019-09-03 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking utensil |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204071709U (en) * | 2014-04-15 | 2015-01-07 | 朱景秋 | Rice dedicated steaming saucepan |
| CN105942835A (en) * | 2016-05-13 | 2016-09-21 | 浙江苏泊尔家电制造有限公司 | Control method of electric cooking appliance |
| CN211582583U (en) * | 2019-08-16 | 2020-09-29 | 杭州向田科技有限公司 | Cooking utensil |
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