CN110856590B

CN110856590B - Cooking utensil

Info

Publication number: CN110856590B
Application number: CN201810972726.XA
Authority: CN
Inventors: 刘化勇; 罗飞龙; 梁志佳; 黄韦铭; 邢胜华; 羊小亮; 瞿月红
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2018-08-24
Filing date: 2018-08-24
Publication date: 2022-03-22
Anticipated expiration: 2038-08-24
Also published as: CN110856590A

Abstract

The invention discloses a cooking appliance, comprising: the cooker comprises a cooker body, a cooker cover and a vacuumizing device, wherein the cooker body comprises an inner cooker and an inner container, the inner container is provided with a first cooking cavity, and the inner cooker is provided with a second cooking cavity for accommodating the inner container; the pot cover is movably arranged on the pot body between an opening position and a closing position and is provided with an air exhaust hole communicated with the first cooking cavity; the vacuumizing device is communicated with the air pumping hole to be suitable for vacuumizing the first cooking cavity. From this, through setting up first culinary art chamber to carry out the evacuation to first culinary art chamber, make the edible material of culinary art intracavity can be under vacuum state, by constant temperature culinary art on the one hand, thereby improve cooking utensil's culinary art effect effectively, on the other hand has higher temperature homogeneity because constant temperature culinary art, and then can satisfy the culinary art requirement of different edible materials, so that cooking utensil can be used for cooking precious edible material and the edible material that the culinary art required height.

Description

Cooking utensil

Technical Field

The invention relates to the technical field of cooking appliances, in particular to a cooking appliance.

Background

In a related art, in a cooking appliance having a vacuum cooking function, a heating plate is located at a bottom of the cooking appliance and heats an inner pot, resulting in a large temperature difference between an upper portion and a lower portion of the inner pot and a low heating uniformity. Furthermore, in daily use, most of the existing cooking appliances are used for vacuum reservation fresh-keeping and vacuum heat preservation fresh-keeping, and cannot be used for vacuum cooking, particularly for precious food materials with strict requirements on cooking temperature, and the vacuum cooking of the existing cooking appliances cannot meet the cooking requirements.

Furthermore, because the heating uniformity of the existing cooking appliance is low, when vacuum cooking is performed, food materials need to be put into the vacuum bag, and the vacuum bag and the food materials are cooked together, so that the vacuum bag can limit the volume change of the food materials, the taste is influenced, and some toxic substances can be generated to influence the health of users.

Disclosure of Invention

The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. To this end, the invention proposes a cooking appliance which has a higher temperature uniformity when vacuum cooking is carried out.

A cooking appliance according to an embodiment of the present invention includes: the cooker comprises a cooker body, a cooker cover and a vacuumizing device, wherein the cooker body comprises an inner cooker and an inner container, the inner container is provided with a first cooking cavity, and the inner cooker is provided with a second cooking cavity for accommodating the inner container; the pot cover is movably arranged on the pot body between an opening position and a closing position and is provided with an air suction hole communicated with the first cooking cavity; the vacuumizing device is communicated with the air pumping hole to be suitable for vacuumizing the first cooking cavity.

According to the cooking appliance provided by the embodiment of the invention, the first cooking cavity is arranged and is vacuumized, so that on one hand, the food in the first cooking cavity can be cooked at constant temperature in a vacuum state, the cooking effect of the cooking appliance is effectively improved, on the other hand, the constant-temperature cooking has higher temperature uniformity, and further, the cooking requirements of different food materials can be met, so that the cooking appliance can be used for cooking precious food materials and food materials with higher cooking requirements.

According to some embodiments of the invention, the first cooking chamber is configured to be heated by a steam or water bath.

Further, the inner container and the inner pot are arranged at a distance, and a heating space for containing water or steam is defined between the inner container and the inner pot.

In some embodiments, the bottom wall and at least a portion of the side wall of the inner bladder are spaced apart from the inner wall of the inner pan.

Further, the inner container is detachably arranged on the inner pot.

Further, the air exhaust hole is arranged towards the pot opening of the inner pot, so that the vacuumizing device is suitable for vacuumizing the first cooking cavity when the inner pot is installed on the inner pot, and the vacuumizing device is suitable for vacuumizing the second cooking cavity when the inner pot is detached.

Optionally, the inner container and the inner pot are matched in at least one of overlapping, clamping or inserting connection.

In some embodiments, the inner container has a first positioning portion, and the first positioning portion is arranged on the rim of the inner pot in a lap joint mode.

Further, the pot edge of the inner pot is formed into an outward flange arranged at the pot opening of the inner pot, the pot edge is provided with a positioning step which is concave downwards, the first positioning part is the outward flange formed at the top of the inner container, and the first positioning part is matched with the positioning step on the positioning step.

According to some embodiments of the invention, the side wall of the inner pot is provided with a second positioning part, and the second positioning part is suitable for being matched with the side wall or the top wall of the inner container to position the inner container.

Further, the second positioning portion is a plurality of convex hulls or an annular flange formed on the side wall of the inner pan, and the convex hulls are in any one of a semicircular shape and a cylindrical shape.

In some embodiments, at least one of the inner pan and the inner bladder has a foot by which the inner bladder is supported on the bottom wall of the inner pan.

Further, the support legs are fixedly connected to the outer bottom wall of the inner container; or the support legs are hinged to the outer bottom wall of the inner container and can be switched between a spreading position and a folding position, the support legs are perpendicular to the bottom wall in the spreading position, and the support legs are stored in the inner container in the folding position; or the supporting legs can be connected to the outer side wall of the inner container in a sliding mode, and the supporting legs can be switched between an extending position extending downwards below the bottom wall and a retracting position retracting above the bottom wall.

According to some embodiments of the invention, the inner container is in sealing engagement with the lid by a sealing ring to close the first cooking chamber when the lid is in the closed position.

In some embodiments, the first positioning portion further has an air outlet, and the air outlet is communicated with the pot cover or the pot body.

Drawings

Fig. 1 is a schematic view of a cooking appliance according to a first embodiment of the present invention.

Fig. 2 is an enlarged schematic view of region a in fig. 1.

Fig. 3 is a schematic view of a cooking appliance according to a second embodiment of the present invention.

Fig. 4 is a flow chart of a work flow according to an embodiment of the present invention.

Reference numerals:

the cooking appliance 100 is provided with a cooking unit,

the pot body 10, the inner pot 11, the pot edge 111, the positioning step 112, the inner pot 12, the first positioning part 121,

a pot cover 20, a vacuum extractor 30, a support leg 40, a sealing ring 50,

a first cooking cavity a, a second cooking cavity b and an air exhaust hole c.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.

A cooking appliance 100 according to some embodiments of the present invention is described below with reference to fig. 1 to 4.

The present invention provides a cooking appliance 100, the cooking appliance 100 may be an electric cooker, an electric pressure cooker, or other cooking utensils used for cooking, such as an electric stewpot, and the present embodiment is described with the cooking appliance 100 being an electric cooker.

As shown in fig. 1 to 3, a cooking appliance 100 according to an embodiment of the present invention includes: the cooker comprises a cooker body 10, a cooker cover 20 and a vacuumizing device 30, wherein the cooker body 10 comprises an inner container 12 and an inner cooker 11, the inner container 12 is provided with a first cooking cavity a, and the inner cooker 11 is provided with a second cooking cavity b for accommodating the inner container 12; the lid 20 is movably mounted to the pot body 10 between an open position and a closed position, the lid 20 having a pumping hole c communicating with the first cooking cavity a; the vacuum pumping means 30 communicates with the pumping hole c to be adapted to pump vacuum to the first cooking chamber a.

Specifically, when the lid 20 is in the open position, the food material may be placed in the first cooking cavity a, and the lid 20 is switched to the closed position, so that the first cooking cavity a is vacuumed by the vacuum pumping device 30, and the food material placed in the first cooking cavity a is cooked at a constant temperature in a vacuum state.

Note that the constant temperature cooking means: the heated temperature of the food in any area of the first cooking cavity a is generally consistent during the cooking process, and the temperature uniformity in the first cooking cavity a is higher, i.e. the temperature of each area is generally consistent. Because traditional cooking utensil heating plate sets up the diapire at pot body 10, and the lateral wall region of pot body 10 does not set up the heating plate, and then in the heating process of heating plate, the inhomogeneous of being heated of the food in the pot body 10.

According to the cooking appliance 100 of the embodiment of the invention, the inner pot 11 and the inner container 12 are arranged, so that the second cooking cavity b of the inner pot 11 is heated, the first cooking cavity a is indirectly heated through the second cooking cavity b, and the first cooking cavity a is vacuumized before heating, on one hand, food materials in the first cooking cavity a can be cooked at constant temperature in a vacuum state, so that the cooking effect of the cooking appliance 100 is effectively improved, on the other hand, due to the fact that constant-temperature cooking has higher temperature uniformity, the cooking requirements of different food materials can be met, and therefore, the cooking appliance 100 can be used for cooking precious food materials and food materials with higher cooking requirements.

It can be understood that when cooking the material requiring a higher cooking requirement or cooking the valuable material, the temperature of the first cooking cavity a can be set to be consistent with the cooking requirement temperature, so as to heat the valuable material or the material requiring a higher cooking requirement. Therefore, the cooking of precious food materials or food materials with higher cooking requirements is simpler and more convenient, the use experience is improved, and the user can feel easier and more free.

In the particular embodiment shown in fig. 1 and 3, the first cooking chamber a is configured to be heated by a steam or water bath.

That is to say, the heating member that sets up in the pot body 10 can heat pot body 10 and the water in the first culinary art chamber a, and water can wrap first culinary art chamber a completely or trade the steam of water after boiling and wrap the culinary art chamber completely to make water or steam and the interior edible material of constant temperature culinary art reinforce carry out the heat exchange, in order to realize the culinary art to the edible material.

In this way, the temperature of water or the temperature of steam can be controlled by controlling the heating temperature of pot body 10, so that the heating temperature of water or steam for heating first cooking cavity a is more accurate, and the cooking effect of cooking appliance 100 is further improved.

Further, the inner container 12 is spaced apart from the inner pot 11 and defines a heating space therebetween for containing water or steam.

That is, the inner pot 11 is filled with water or a portion of water, and then the water or steam in the inner pot 11 contacts the inner container 12 to heat the inner container 12, thereby implementing constant temperature cooking of the first cooking cavity a. Like this, according to the culinary art demand of eating the material, can select between water bath heating and steam heating, and steam heating's temperature is higher than water bath heating to make cooking utensil 100 can heat the edible material that multiple temperature required.

In addition, can understand that, pour into water into in the pot 11, and can directly place the edible material in the inner bag 12, need not to pour into water into, and then when cooking precious edible material, need not to put into the vacuum bag with edible material to can avoid edible material heating in-process to warp inadequately, produce the toxic substance after the vacuum bag is heated, cause the pollution to edible material.

It should be noted that the first cooking cavity a is defined by the inner container 12 and mainly functions to perform vacuum constant temperature cooking, and the second cooking cavity b is defined by the outer wall of the inner container 12 and the inner wall of the inner pot 11 and mainly functions to heat the first cooking cavity a. The inner container 12 is a container which is positioned in the inner pot 11 and can be used for placing precious food materials or food materials with higher cooking requirements. That is, the inner container 12 is a pot-in-pot installed inside the inner pot 11.

As shown in fig. 1 and 3, the bottom wall and at least a portion of the side wall of the inner container 12 are spaced apart from the inner wall of the inner pot 11. That is, there is a gap between the inner container 12 and the inner pot 11 so that water can be injected into the gap, and in case that the water in the second cooking chamber b is too little or the water is completely evaporated, the inner container 12 can be spaced apart from the inner pot 11 by the heating space, thereby preventing the heating temperature of the first cooking chamber a from being too high to improve the cooking stability of the first cooking chamber a.

Further, the inner container 12 is detachably provided on the inner pot 11. Therefore, when the inner container 12 is installed on the inner pot 11, the food in the first cooking cavity a can be cooked, the vacuum constant-temperature cooking is realized, and when the inner container 12 is detached from the inner pot 11, the food can be heated through the second cooking cavity b.

Further, the air exhaust hole c is provided toward the pot mouth of the inner pot 11, so that the vacuum-pumping means 30 is adapted to vacuum the first cooking chamber a when the inner pot 12 is mounted on the inner pot 11, and the vacuum-pumping means 30 is adapted to vacuum the second cooking chamber b when the inner pot 12 is detached.

It can be understood that when the inner container 12 is mounted on the inner pot 11, the inner container 12 can be vacuumized to perform vacuum constant temperature cooking, and when the inner container 12 is not mounted on the inner pot 11, the inner pot 11 can be vacuumized to perform vacuum cooking. That is, when the inner container 12 is not mounted on the inner pot 11, the cooking appliance 100 of the present embodiment has a cooking function consistent with that of the conventional cooking appliance 100.

As shown in fig. 1 and 3, the inner container 12 is engaged with the inner pot 11 by at least one of overlapping, clipping or inserting. That is, the inner container 12 can be fixed above the inner pan 11, and the fixing manner of the inner container 12 having the heating space between the inner pan 11 and the inner container 12 is an optional embodiment, and may be any one or a combination of overlapping, clamping and inserting, but is not limited thereto.

Next, the cooking utensil 100 of the present embodiment will be described in detail with reference to fig. 1 and 3 in two specific embodiments according to the manner of fixing the inner container 12 to the inner pot 11.

The first embodiment:

as shown in fig. 1, the inner container 12 has a first positioning portion 121, and the first positioning portion 121 is disposed on the rim 111 of the inner pot 11. That is, in the first embodiment, the inner pot 11 is erected on the rim of the inner pot 11.

As shown in fig. 2, the rim 111 of the inner pan 11 is formed as a flange arranged at the pan opening of the inner pan 11, the rim 111 has a positioning step 112 recessed downward, the first positioning portion 121 is a flange formed at the top of the inner container 12, and the first positioning portion 121 is matched with the positioning step 112 on the positioning step 112. Therefore, the outer flanging is overlapped with the positioning step 112, and the side surface of the positioning step 112 is abutted against the side surface of the outer flanging, so that the inner container 12 is more stably and reliably fixed on the inner pot 11.

As shown in fig. 1 and 3, the side wall of the inner pot 11 has a second positioning portion, and the second positioning portion is adapted to cooperate with the side wall or the top wall of the inner container 12 to position the inner container 12. Thereby, the inner container 12 is more stably fixed in the inner pot 11, and the inner container 12 is prevented from shaking with respect to the inner pot 11, so that the operation stability of the cooking appliance 100 is improved.

It should be noted that the first embodiment and the second embodiment both have the second positioning portion.

Further, the second positioning portion is a plurality of convex hulls or an annular flange formed at the side wall of the inner pot 11, the convex hulls being any one of a semicircular shape and a cylindrical shape. Thus, the second positioning portion acts on the inner container 12 in the circumferential direction of the inner container 12, so that the force applied to the inner container 12 in the circumferential direction is more uniform.

Second embodiment:

as shown in fig. 3, at least one of the inner pot 11 and the inner container 12 has a leg 40, and the inner container 12 is supported on the bottom wall of the inner pot 11 by the leg 40. That is, in the second embodiment, the inner container 12 is fixed to the inner pot 11 by the legs 40, and a right angle may be provided on the inner pot 11; or the legs 40 can be disposed on the liner 12.

Further, the legs 40 are fixedly attached to the outer bottom wall of the inner container 12; or the feet 40 are hinged to the outer bottom wall of the inner container 12 and can be switched between a deployed position, in which the feet 40 are perpendicular to the bottom wall, and a stowed position, in which the feet 40 are housed in the inner container 12; alternatively, the legs 40 can be slidably connected to the outer sidewall of the liner 12, and the legs 40 can be switched between an extended position extending downwardly below the bottom wall and a retracted position retracted above the bottom wall.

That is, when the inner container 12 is mounted on the inner pot 11, the supporting legs 40 are in the extended position or the protruding position to support the inner container 12, so that the inner container 12 is spaced apart from the inner pot 11, and when the inner container 12 is dismounted from the inner pot 11, the supporting legs 40 are in the retracted position or the retracting position, so that the inner container 12 is more conveniently stored, and the occupied space is smaller.

According to some embodiments of the present invention, the inner container 12 is in sealing engagement with the lid 20 by the sealing ring 50 to close the first cooking chamber a when the lid 20 is in the closed position. Thus, the sealability of the first cooking chamber a may be improved to make the sealing effect of the first cooking chamber a better.

Further, the first positioning portion 121 is further provided with an air outlet, and the air outlet is communicated with the pot cover 20 or the pot body 11. That is, when the inner container 12 is mounted to the inner pot 11, the steam in the heating space may be discharged through the exhaust port, thereby preventing the pressure in the heating space from being excessively high, and effectively improving the safety of the cooking appliance 100.

The cooking process of the vacuum constant temperature cooking of the cooking appliance of the present embodiment is described in detail below with reference to fig. 4.

Firstly, the cooker cover is opened, the detachable inner container is installed in the inner cooker, food materials are placed in the inner container, water is injected into the inner cooker, the cooker cover is closed, the first cooking cavity is vacuumized by the vacuumizing device, the inner cooker is heated by the cooker body, and the inner container is heated by the water or steam formed by the water in the inner cooker, so that vacuum constant-temperature cooking is realized.

In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the invention.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.

In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; may be mechanically coupled, may be electrically coupled or may be in communication with each other; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. A cooking appliance, comprising:

the cooking device comprises a pot body and a cooking device, wherein the pot body comprises an inner pot and an inner container, the inner container is provided with a first cooking cavity, and the inner pot is provided with a second cooking cavity for accommodating the inner container;

a lid movably mounted to the body between an open position and a closed position, the lid having an air extraction aperture in communication with the first cooking chamber;

a vacuum extractor in communication with the extraction aperture adapted to evacuate the first cooking chamber;

the first cooking cavity is heated through steam or water bath, the inner container is arranged at a distance from the inner pot, a heating space for containing water or steam is defined between the inner container and the inner pot, and the bottom wall and at least part of the side wall of the inner container are both spaced from the inner wall of the inner pot;

the inner container is in sealing fit with the pot cover through a sealing ring when the pot cover is in a closed position so as to seal the first cooking cavity.

2. The cooking appliance of claim 1, wherein the inner container is detachably disposed on the inner pot, and the air suction hole is disposed toward a pot opening of the inner pot, so that the vacuum extractor is adapted to evacuate the first cooking cavity when the inner container is mounted on the inner pot, and adapted to evacuate the second cooking cavity when the inner container is detached.

3. The cooking appliance of claim 2, wherein the inner container and the inner pan cooperate by at least one of overlapping, snapping, or plugging.

4. The cooking utensil of claim 1, wherein the inner container has a first positioning portion, the first positioning portion is arranged on a rim of the inner pot in a lap manner, the rim of the inner pot is formed into a flanging arranged at a pot opening of the inner pot, the rim is provided with a positioning step which is concave downwards, the first positioning portion is a flanging formed at the top of the inner container, and the first positioning portion is matched with the positioning step on the positioning step.

5. The cooking appliance according to claim 2, wherein the side wall of the inner pan has a second positioning portion adapted to cooperate with the side wall or the top wall of the inner container to position the inner container, the second positioning portion is a plurality of convex hulls or an annular flange formed on the side wall of the inner pan, and the convex hulls are in any one of a semicircular shape and a cylindrical shape.

6. The cooking appliance of claim 1, wherein at least one of the inner pan and the inner container has feet by which the inner container is supported on a bottom wall of the inner pan.

7. The cooking appliance of claim 6, wherein the feet are fixedly attached to the outer bottom wall of the inner container; or

The support legs are hinged to the outer bottom wall of the inner container and can be switched between a spreading position and a folding position, the support legs are perpendicular to the bottom wall in the spreading position, and the support legs are stored in the inner container in the folding position; or

The support legs are slidably connected to the outer side wall of the inner container, and the support legs can be switched between an extended position extending downwards below the bottom wall and a retracted position retracting above the bottom wall.

8. The cooking appliance of claim 4, wherein the first positioning portion further comprises an air outlet, and the air outlet is communicated with the pot cover or the pot body.