CN204378850U - Cooking and cooking electronic pot - Google Patents

Abstract

A combined cooking and use type electric cooker comprising: a pan body; an inner pot; a steaming tray; and a pot cover. Wherein, the pot body is internally provided with an inward concave groove for accommodating the inner pot. The inner side wall of the inner pot is provided with three convex blocks for supporting the steaming tray and containing and steaming the second food. The bottom of the steaming tray is provided with a plurality of air holes. And the inner side of the cooker cover is provided with an airtight strip which is used for sealing the cooker cover when the cooker cover is covered on the cooker body so as to prevent steam from leaking out of the electronic cooker during cooking. The utility model has the advantages that the second food can be cooked in the same time when cooking, thereby saving time and energy. In addition, the rotatable handles are arranged on the two sides of the steaming tray, so that a user can conveniently put in or take out the steaming tray and steamed dishes contained in the ceramic tray, and the steaming tray cannot be scalded.

Description

Cooking and cooking electronic pot

technical field

The utility model relates to a combined steaming and cooking electronic cooker, in particular to a combined cooking and cooking electronic cooker with a steamer and a handle.

Background technique

Rice is cooked traditionally by mixing rice with water and placing it in a pot made of metal such as aluminum or iron. The rice is then cooked under a pot over wood, charcoal, or over a fire for a period of time. The biggest disadvantage of cooking rice in this way is: it must be manually controlled, and the heating time must be controlled by people beside it, otherwise the whole pot of rice will be burnt if the heating time is too long. Again, even with manual control of the time, a considerable amount of rice crusts will still be produced at the bottom of the pot under the most ideal conditions, resulting in food waste. In recent years, with the development of science and technology, electronic cooking pots have been developed. The advantage is that the cooking time can be controlled by the control circuit in the electronic pot without manual intervention. Crust will be produced. However, this kind of electronic cooker still has disadvantages: it can only cook "rice" into "rice" when cooking rice, and can't cook the second kind of food at the same time.

In order to overcome this deficiency, since the existing electronic cooker is not equipped with a special steaming plate, if the second food is to be steamed, a workaround method is used, that is, use three sticks of bamboo chopsticks to set it up in the inner pot, and then place the dish on a porcelain plate. on it. However, the disadvantage of this method is that the center of gravity of the porcelain plate is not stable, it is easy to overturn and it is inconvenient. Again, because after the porcelain plate is placed on the three bamboo chopsticks erected, the remaining space of the inner pot of the electronic cooker is too small, so the leftovers can only be heated with a small plate. In addition, after the vegetables are steamed, the general lifting clips on the market cannot be put into the inner pot to take out the porcelain plate, which is very inconvenient to get in the way. Therefore, the current design method of the electronic cooker in the prior art is neither practical nor convenient.

Therefore, there are still deficiencies and shortcomings in the design and function of the existing electronic cooking pots, and there is a need for improvement.

Utility model content

The purpose of this utility model is to provide a cooking and cooking electronic cooker, which can avoid the disadvantage that the electronic cooker of the prior art can only cook one kind of food at the same time, and can cook the second kind of food at the same time, which not only saves time but also Energy is saved; in addition, there are rotatable handles on both sides of the steaming plate, which is not only convenient for users to put in or take out the steaming plate and the steamed vegetables contained in the upper porcelain plate, but also will not be burned.

In order to achieve this purpose, the utility model provides a cooking and cooking electronic cooker, which includes:

A pot body, which is provided with a groove recessed inward; an inner pot for containing food, which is placed in the groove, and three equal intervals are arranged on the inner wall between the bottom and the top of the pot. the protruding blocks; a steaming plate for accommodating a porcelain plate and another kind of food on it, which is placed in the inner pot and carried on the three protruding blocks; A rotatable handle for putting in and taking out the steaming tray; and a pot cover, which is provided with an air-tight strip on the inner side, which is sealed when the pot cover is placed on the pot body to prevent steam from leaking into the pot when cooking. Beyond the electric cooker.

Wherein, the pot body is provided with an inward concave groove for accommodating the inner pot. Three equidistant protrusions are provided on the inner side wall between the top and the bottom of the inner pot for supporting and carrying the steaming plate, which is used for accommodating the second food to be cooked. A plurality of air holes are arranged at the bottom of the steaming plate. Also, the airtight strip provided on the inner side of the pot cover is used to seal it when the pot cover is covered with the pot body, so as to avoid steam leaking out of the electronic pot when cooking.

The three protrusions on the side wall of the inner pot are located at the height of 6 servings of rice from the bottom of the inner pot (this is the amount of rice required by an ordinary family), and they are spaced 120 degrees apart from each other to support and carry the steaming plate. . Each of these bumps is 1 cm long, 0.6 cm wide, and 0.2 cm thick.

 The inner pot is located under the steam tray to accommodate the steam tray, and its diameter is larger than the diameter of the steam tray. A plurality of air holes arranged in rows are arranged on the bottom surface of the steaming tray, and each air hole in each row is arranged between each air hole in an adjacent row. The side height of the steaming plate is about 0.5 cm.

  A rotatable handle is made at both ends of the diameter of the steaming plate for easy storage and for putting the steaming plate into or taking it out of the inner pot. The steaming plate is preferably made of stainless steel. When cooking food, it will not release harmful substances. It is about 0.2 cm away from the inner pot to facilitate the flow of water and air.

The handle includes: a handle frame and two handle feet. The dimensions of the handle are: the thickness is about 0.1 cm; the width is about 0.6 to 0.7 cm; and the length is the diameter of the steaming plate. Weld and fix the two handle legs on both sides of the steaming plate. The height of the entire handle above the steaming plate is 7 cm, which does not exceed the height of the inner pot for 10 servings of rice. Therefore, after placing the porcelain plate filled with ingredients and dishes on the steaming plate, it will not hinder the lid from being placed on the pot body.

The handle base includes: a base body; a base bracket; a baffle; and a rivet. There is a hole in the body of the base, which can be inserted by a rivet to fix the base of the handle on the handle frame. The baffle plate is arranged on the right side of the base body, and its size is very small, so that when the handle is rotated to the left, it will not be stuck on the part of the handle below the rivet.

The downward end of the handle frame is the arc-shaped tip of the tongue, which is slightly bent inward, so that the height from a certain point on the edge of the tongue to the top of the handle is 7 cm, and the height from the tip of the tongue to the top of the handle is slightly greater than 7 cm . Therefore, when the handle is rotated from left to right to the vertical position, the tip of the tongue can touch the steaming plate and be blocked by the baffle, so that the handle cannot continue to rotate to the right.

The anti-slip rod includes: an anti-slip body; and a protruding lower end. The length of this anti-slip rod is 4.5 centimeters, wherein, the long 4 centimeters of the anti-slip body, and the protruding length of the lower end is 0.5 centimeters. The diameter of the anti-slip rod is the same as the diameter of the air holes of the steaming plate. When steaming food, the lower end of the non-slip stick can protrude and insert 0.5 cm into the air hole of the steaming plate. Therefore, as long as an anti-slip stick is respectively inserted into the three air holes surrounding the second food porcelain plate on the steaming plate to form a similar equilateral triangle, the porcelain plate containing food on the steaming plate can be produced. Anti-slip effect.

The utility model has the advantage that it can cook rice and steam another food at the same time, which can save time and energy. Moreover, the utility model is provided with a rotatable handle, which is not only convenient for the user to put in or take out the steaming plate and the steamed vegetables contained in the upper porcelain plate, but also will not be scalded.

Description of drawings

Fig. 1 is the unfolded view of the cooking and cooking electronic pot of the utility model;

Fig. 2 is a top view of the inner pot of the cooking and cooking electronic pot of the utility model;

Fig. 3 is the unfolded view of the inner pot and the steaming plate of the combined steaming and cooking electronic pot of the present invention;

The 4th (a) figure is the front view of the handle base of the utility model cooking and cooking electronic cooker;

Fig. 4(b) is another front view of the handle base of the cooking and cooking electronic cooker of the present invention;

Figure 4(c) is a schematic diagram of the anti-slip stick of the cooking and cooking electronic cooker of the present invention; and

Fig. 5 is a cross-sectional view of the cooking and cooking electronic cooker of the present invention.

[Description of main component symbols]

10 pot body

11 Groove

20 inner pot

21 bump

30 steam tray

31 handle

32 handle frame

33 Handle base

33-1 Foot body

33-2 Foot bracket

33-3 Baffle

33-4 Rivets

34 Stomata

35 Anti-slip stick

35-1 Anti-slip body

35-2 The lower end protrudes

36 porcelain plates

37 food

40 pot lid

41 Airtight strip

100 Steam and use electronic cooker.

Detailed ways

In order to make it easy for your examiner to understand the content of this utility model and what can be achieved

Efficacy, hereby cooperate with figure and enumerate specific embodiment, be described in detail as follows:

First of all, refer to Figure 1, which shows the expanded view of the utility model cooking and cooking electronic cooker. As shown in FIG. 1 , the cooking and cooking electronic pot 100 includes: a pot body 10 ; an inner pot 20 ; a steaming tray 30 ; and a pot cover 40 . Wherein, the pot body 10 is provided with an inwardly recessed groove 11 for accommodating the inner pot 20 . Three equidistant protrusions 21 are provided on the inner side wall between the top and the bottom of the inner pot 20 for supporting and carrying the steaming plate 30 , and the porcelain plate placed on it is used for accommodating the second food to be steamed.

Rotatable handles 31 are provided at both ends of the diameter of the steaming tray 30 (for example, it can be rotated to the left as shown in FIG. 3 ), which includes a handle frame 32 and a handle foot 33 for storage and use Take the steaming tray 30 out of the inner pot 20 . The bottom of the steaming tray 30 is provided with a plurality of air holes 34 . Also, the inside of the pot cover 40 is provided with an airtight strip 41 for sealing it when the pot cover 40 is covered with the pot body 10, so as to prevent steam from leaking out of the electronic pot when cooking.

Secondly, refer to Figure 2, which shows a top view of the inner pot of the cooking and cooking electric pot of the present invention. As shown in Fig. 2, three protrusions 21 are arranged on the inner wall of the inner pot 20, which are located at the height of rice for 6 people (this is the amount of rice required by ordinary families) from the bottom surface of the inner pot, and are spaced 120 degrees apart from each other. , for supporting and carrying the steaming tray 30. Each of these protrusions 21 is 1 cm long, 0.6 cm wide, and 0.2 cm thick. Moreover, a plurality of air holes 34 are provided on the top surface of the steaming tray 30 for allowing steam and moisture to pass through, so as to cook the food contained on the steaming tray 30 . A porcelain dish 36 can be placed on the steaming tray 30, on which food 37 such as fish is filled. An anti-slip stick 35 is respectively inserted in three air holes 34 at appropriate positions around the porcelain plate 36 to form a similar equilateral triangle, which can produce anti-slip effect on the porcelain plate 36 containing food 37 on the steaming plate 30 .

Then, refer to Figure 3, which shows the expanded view of the inner pot and the steaming plate of the utility model combined steaming and cooking electronic pot. As shown in FIG. 3 , the inner pot 20 is positioned under the steaming tray 30 for accommodating the steaming tray 30 , and its diameter is larger than that of the steaming tray. A plurality of air holes 34 arranged in rows are arranged on the top surface of the steaming tray 30 , and each air hole in each row is arranged between each air hole in an adjacent row. The side height of the steaming tray 30 is about 0.5 cm.

Rotatable handles 31 (for example, they can be rotated to the left as shown in FIG. 2 ) are provided at both ends of the diameter of the steaming tray 30 to facilitate storage and take out the steaming tray 30 from the inner pot 20. The steaming plate 30 is preferably made of stainless steel. When cooking food, it will not release harmful substances. It is about 0.2 cm away from the inner pot to facilitate the flow of water and air.

The handle 31 includes: a handle frame 32, and two handle feet 33. The dimensions of the handle 31 are: a thickness of about 0.1 cm; a width of about 0.6 to 0.7 cm; and a length equal to the diameter of the steaming tray 30 . The two handle feet 33 are welded and fixed on both sides of the steaming plate 30, so that the height of the whole handle on the steaming plate is 7 cm, which is no more than the height of the inner pot for 10 servings of rice. Therefore, after placing the porcelain plate 36 filled with ingredients and dishes on the steaming plate 30 , it will not hinder the lid 40 from covering the pot body 10 .

Subsequently, with reference to Fig. 4 (a), it shows the front view of the handle base of the utility model steaming and cooking electronic cooker, as shown in Fig. 4 (a), the handle base 33 includes: a base body 33-1; a foot bracket 33-2; a baffle 33-3; and a rivet 33-4. A hole is provided in the base body 33-1, which can be inserted into the rivet 33-4, and the handle base 33 is fixed in the handle frame 32, so that the handle 31 can be pivoted with the rivet 33-4 rotate to the left. The baffle plate 33-3 is arranged on the right side of the base body 33-1, and its size is very small so that when the handle frame 32 rotates to the left, it will not be stuck on the part of the handle frame 32 below the rivet 33-4 .

Then, with reference to Fig. 4 (b), it shows another front view of the handle base of the utility model steaming and cooking electronic cooker, as shown in Fig. 4 (b), the downward terminal of the handle frame 32 It is the arc-shaped tip of the tongue, which is slightly bent inward, and the dotted line part shows that the downward end of the handle 32 is located on the inner side of the side of the steaming tray. The height from a certain point on the edge of the tongue to the top of the handle is 7 cm, and the height from the tip of the tongue to the top of the handle is slightly greater than 7 cm, so that when the handle 31 is rotated from left to right to the vertical position, the tip of the tongue can touch the steaming plate 30 and Blocked by the baffle plate 33-3, the handle 31 cannot continue to rotate to the right.

Then, refer to Figure 4(c), which shows a schematic diagram of the anti-slip stick of the cooking and cooking electronic cooker of the present invention. As shown in FIG. 4( c ), the length of the anti-slip rod 35 is 4.5 cm, which includes an anti-slip body 35-1 and a lower end protrusion 35-2. Wherein, the anti-slip body 35-1 is 4 cm long, and the lower end protrudes 35-2 and is 0.5 cm long. The diameter of the anti-slip rod 35 is the same as that of the air hole 34 of the steaming tray. When cooking food, the lower end protrusion 35-2 of the anti-slip rod 35 can be inserted into the air hole 34 of the steaming tray 30 by 0.5 cm. Therefore, as long as an anti-slip rod 35 is respectively inserted in the three air holes 34 surrounding the porcelain plate 36 at appropriate positions on the steaming plate 30 to form a similar equilateral triangle, the porcelain plate 36 containing food on the steaming plate 30 can be produced. Anti-slip effect.

Finally, refer to Figure 5, which shows a cross-sectional view of the cooking and cooking electronic cooker of the present invention. As shown in FIG. 5 , the cooking and cooking electronic pot 100 includes: a pot body 10 ; an inner pot 20 ; a steaming tray 30 ; and a pot cover 40 . Wherein, the inward concave groove 11 is provided in the pot body 10 for accommodating the inner pot 20 . Three protrusions 21 are arranged on the inner side wall of the inner pot to support the steaming plate 30 on which a porcelain plate 36 can be placed to accommodate the second food 37 to be steamed. A plurality of air holes 34 are arranged on the top of the steaming tray 30 to allow steam and water vapor to pass through. Also, the inner side of the pot cover 40 is provided with an annular air-tight strip 41 for sealing the pot cover 40 when it is covered with the pot body 10, so as to avoid steam leaking out of the electronic pot when cooking.

To sum up, with the use of the combined steaming and cooking electronic cooker of the present utility model, it is possible to steam fish, steamed eggs, and steamed meat at the same time when cooking rice, and to make another dish at the same time while cooking rice, which can save time and money. energy. Moreover, the utility model is provided with rotatable handles on both sides of the steaming plate, which is not only convenient for users to put in or take out the steaming plate and the steamed vegetables contained in the porcelain plate on it, but also will not be scalded. Therefore, the utility model has unexpected effects in the prior art, meets the requirements of the patent and has patent value.

The above description is only a preferred embodiment of the utility model, and it is not used to limit the scope of implementation of the utility model, so all equivalent changes made according to the shape, structure, characteristics and spirit described in the patent scope of the utility model are the same as Modifications should be included in the patent application scope of the present utility model.

Claims (7)

1. boiling also uses a formula electronic pot, it is characterized in that comprising:

One pot of body, is provided with the groove inwardly concaved in it;

One for pot in containing foodstuff, and it is placed in this groove, its madial wall is provided with between pot bottom and top three equally spaced projections;

One for hold a porcelain dish and on it contain the steaming plate of another kind of food, it is placed in this interior pot, is carried in these three projections, and the both sides of this steaming plate are provided with for this steaming plate being inserted and take out one rotatable carrying handle; And

One pot cover, inner side is provided with airtight bar, to be sealed to avoid when cooking steam leakage when this pot cover is covered this pot of body outside electronic pot.

2. boiling as claimed in claim 1 also uses formula electronic pot, it is characterized in that: the bottom surface of this steaming plate is provided with configuration several pores in a row, and in each row, each pore is configured between each pore of adjacent row.

3. boiling as claimed in claim 1 also uses formula electronic pot, and it is characterized in that, this rotatable carrying handle comprises: a carrying handle frame, and two carrying handle runners, and these carrying handle runners are fixedly welded on the both sides of this steaming plate.

4. boiling as claimed in claim 3 also uses formula electronic pot, and it is characterized in that, this carrying handle runners comprises: a runners body; One runners support; One baffle plate; And a rivet.

5. boiling as claimed in claim 4 also uses formula electronic pot, it is characterized in that: be provided with a hole can inserted for rivet in this runners body, be fixed on this carrying handle frame by this carrying handle runners.

6. boiling as claimed in claim 1 also uses formula electronic pot, and it is characterized in that, this steaming plate more comprises three on-slip rods, and this on-slip rod comprises: an on-slip body; And once distal process goes out.

7. boiling as claimed in claim 6 also uses formula electronic pot, it is characterized in that: the diameter of this on-slip rod is identical with the diameter of the pore of this steaming plate, in time in three pores in this steaming plate of the outstanding insertion in the lower end of on-slip rod, is formed a triangle, and prevents this porcelain dish this steaming plate being contained food from sliding.