CN207412005U - Interior pot and cooking equipment - Google Patents

Abstract

The utility model provides an inner pot and cooking equipment. The inner pot includes: a pot body; a transition part; Steps, the steps include a roughly horizontal platform and a roughly longitudinal side; the inner pot provided by the utility model, when the inner pot is heated, the boiling bubbles on the bottom surface of the pot are hindered by the steps when sliding outwards, at this time, the boiling bubbles are in the Under the action of buoyancy, it will preferentially slide upward along the side of the step, and when it rises to the top of the step, it will rise away from the surface of the transition part with the help of inertia and convection, thus avoiding a large number of boiling bubbles from the inner pot wall Overflow, while the problem of less boiling bubbles in other parts improves the heating uniformity of the rice in the inner pot and reduces the heat loss in the pot. Heat the rice evenly.

Description

Inner pot and cooking equipment

technical field

The utility model relates to the field of kitchen utensils, in particular to an inner pot and a cooking device.

Background technique

The inner surface of the inner pot of existing cooking equipment such as electric rice cooker and electric pressure cooker is relatively smooth, but it is found through practice that, as shown in Figure 1 and Figure 2, the side wall 110 of the inner pot and the bottom 120 of the inner pot pass through a larger diameter In the transition structure of the circular arc 130, since the inner surface of the inner pot is relatively smooth, the boiling bubbles can easily overflow from the surface of the side wall 110 along the circular arc, causing a large amount of boiling bubbles to overflow from the inner pot wall, while in other There are fewer boiling bubbles in the cooking area, which not only causes the rice to be heated unevenly, but also wastes a lot of heat energy. For this reason, in the prior art, micro-pressure or high-pressure methods are generally used to solve this problem, but the micro-pressure or high-pressure technology has a complicated structure. The high cost is not conducive to mass promotion.

Utility model content

In order to solve at least one of the above technical problems, an object of the present utility model is to provide an inner pot.

Another object of the present utility model is to provide a cooking device with the above-mentioned inner pot.

In order to achieve the above object, the embodiment of the first aspect of the utility model provides an inner pot, including: a pot body; a transition part; a pot bottom, and the pot bottom is transitionally connected with the pot body through the transition part , wherein, the transition portion is configured as a step protruding into the pot, and the step includes a transverse platform and a longitudinal side.

It is worth noting that the above-mentioned horizontal direction does not specifically refer to the horizontal direction, and can be understood as the horizontal direction or a direction that maintains a small angle with the horizontal direction; the above-mentioned vertical direction does not specifically refer to the vertical direction, and can be understood as a vertical direction. direction or a direction that maintains a small angle with the vertical direction.

In the inner pot provided by the utility model, the pot body and the bottom of the pot are transitionally connected through a transition part, and the transition part is set to form a step protruding into the pot. When the inner pot is heated, the boiling bubbles in the liquid in the inner pot and the inner pot There is adhesion between the inner surfaces. In this structure, the boiling bubble will be hindered by the step when sliding outward along the bottom surface of the pot. At this time, the boiling bubble will preferentially slide upward along the side of the step under the action of buoyancy, and When rising to the position of the platform of the step, it is separated from the surface of the transition part and rises upwards by virtue of the inertia and convection of the liquid, thus preventing a large amount of boiling bubbles from overflowing from the inner pot wall, while the boiling bubbles generated in other parts are relatively small. less problems, improve the heating uniformity of the rice in the inner pot and the flatness of the cooked rice, and reduce the heat loss in the pot. In addition, due to the guiding effect of the steps, the rising path of the boiling bubble in the middle of the radius of the inner pot is increased, thereby Correspondingly, at least one convection area is added in the inner pot, which can heat the rice more evenly when cooking.

In addition, the inner pot in the above-mentioned embodiment provided by the utility model can also have the following additional technical features:

In the above technical solution, the width H1 of the mesa of the step satisfies: 5mm≤H1≤50mm; and/or the vertical height H2 of the step satisfies: 5mm≤H2≤35mm.

In this scheme, the width H1 of the step surface is 5 mm to 50 mm, so as to provide isolation between the side of the step and the inner surface of the pot body, so that the boiling bubble can avoid the pot by means of inertia and convection of the liquid. The inner surface of the body rises to avoid a large amount of boiling bubbles overflowing from the inner pot wall, resulting in less boiling bubbles in other parts, improving the heating uniformity of the rice in the inner pot and the flatness of the cooked rice , and reduce the heat loss in the pot; set the vertical height H2 of the step to 5mm-35mm, so that the side of the step has a certain diversion distance to the boiling bubble, so that the boiling bubble moves upward when it moves to the top position of the side of the step There is greater inertia in the direction, so that the boiling bubble can resist the adhesion of the surface of the inner pot to rise away from the surface of the inner pot.

In any of the above technical solutions, the distance D2 between the inner end of the table and the axis of the pot body and the maximum inner diameter D1 of the pot body satisfy: (1/6) D1≤D2≤(5/12) D1.

In this scheme, the distance D2 between the inner end of the table and the axis of the pot body and the maximum inner diameter D1 of the pot body satisfy: (1/6) D1≤D2≤(5/12)D1, so that the design can The boiling bubbles rising from the side of the steps and breaking away from the surface of the inner pot are gathered in the area of (1/6) D1 ~ (5/12) D1 from the center of the inner pot in a targeted manner, so as to avoid a large amount of boiling bubbles overflowing from the inner pot wall , and the problem of less boiling bubbles generated in other parts, improves the heating uniformity of the rice in the inner pot and the flatness of the cooked rice, and reduces the heat loss in the pot.

In any of the above technical solutions, the angle α1 between the table top and the horizontal line satisfies: -20°≤α1≤30°; and/or the angle α2 between the side surface and the horizontal plane satisfies: 90°≤α2≤ 120°.

In this scheme, the angle α1 between the table and the horizontal line is set to be -20° to 30°. For the side of the steps arranged roughly along the longitudinal direction, this design can ensure that there is a certain abrupt angle between the table and the side, which is conducive to boiling. Bubbles are separated from the steps at the junction of the two by means of inertia and fluid convection to prevent the boiling bubbles from slipping along the table; set the angle α2 between the side surface and the horizontal plane to be 90° to 120°, so that on the one hand, the boiling bubbles can The upward movement of the bubbles has a good diversion effect. On the other hand, for the side at this angle, the outward force of the rice grains on the inner side of the side when it absorbs water and expands can be offset by the reverse support force generated by the side. The side wall of the inner pot and the bottom of the pot are transitionally connected by a large-diameter arc. This design can avoid the upward force generated by the decomposition of the supporting role of the arc and make the rice grains climb along the arc surface, which inhibits the inner pot. The rice grains adjacent to the edge of the pot rise along the surface of the inner pot to form a phenomenon that the peripheral rice is convex relative to the rice in the center, so that the rice grains near the edge in the pot and the rice grains in the center of the pot can absorb water at the same height to avoid The problem of different textures of rice.

In any of the above-mentioned technical solutions, the number of said steps is one or more, wherein, the said mesa of said step located at the top is transitionally connected with the inner surface of said pot body through a first arc-shaped surface, and /or the mesa of any step is transitionally connected with the side surface of any step through a second arc surface.

In this scheme, the topmost step among one or more steps is set to be transitionally connected with the inner surface of the pot body through the first arc surface, that is, the step-setting step and the inner surface of the pot body are connected through the first arc. The shape and surface are connected, which can improve the smoothness of the inner surface of the inner pot, facilitate the cleaning of the inner pot, and also avoid the angle structure in the inner pot to prevent the problem of rice grains being stuck in the angle; set one or more The step surface of any step in the three steps is transitionally connected with the side of any step through the second arc surface, that is, the step surface of the same step is connected with the side surface through the second arc surface, so that the user can be prevented from being scratched.

In any of the above technical solutions, the central area of the bottom of the pot is provided with a boss protruding into the pot.

In this solution, a boss protruding into the pot is provided in the central area of the bottom of the pot, so that the boss can intercept the boiling bubbles that slide along the inner surface of the bottom of the pot to the center of the inner pot, so that the boiling bubbles slide along the bottom of the pot. When the inner surface of the bottom slides to the boss, it is blocked by the side surface of the boss and rises from the side surface of the boss to break away from the bottom of the pot. Since the boss is located at the center of the bottom of the pot, the bottom of the pot is set for a general inner pot. In terms of the convex structure in the middle, it can avoid the problem of a large number of boiling bubbles gathering in the center of the inner pot, so that the boiling bubbles can be scattered and arranged in the peripheral part of the center of the inner pot according to the position of the side surface of the boss, even if the boiling bubbles are scattered in the inner pot. Between the center and the edge of the inner pot, it solves the problem that the rice in the center of the inner pot is rotten due to the excessive boiling distance in the center of the inner pot, realizes the improvement of the uniformity of heat distribution in the inner pot, and improves the cooking taste, and the boss has a simple structure, The advantage of being easy to process, for example, the boss can be stamped inwardly from the outer surface of the bottom of the pot, the process is simple and convenient, and the process efficiency of the product can be guaranteed.

In the above technical solution, the boss is a circular boss.

In this scheme, the boss is set as a circular boss, so that the side surface of the boss that acts as a stopper can be evenly distributed relative to the center of the boss, so that the uniformity of the distribution of boiling bubbles outside the boss can be improved. , and compared with the structure in which the boss is a boss of other shapes, the circular boss has the advantage of being easy to process, and is more conducive to ensuring the machining accuracy of the boss.

In the above technical solution, the diameter D3 of the boss and the maximum inner diameter D1 of the pot body satisfy: (1/6)D1≤D3≤(1/2)D1.

In this scheme, the diameter D3 of the boss and the maximum inner diameter D1 of the pot body meet: (1/6) D1≤D3≤(1/2)D1, so that the design can rise along the side surface of the boss and leave the pot The boiling bubbles at the bottom are gathered outside the area of (1/6) D1 ~ (1/2) D1 from the center of the inner pot in a targeted manner, so as to avoid the problem that the boss is too narrow and the distribution of boiling bubbles on the boss is relatively concentrated. And avoid the problem that the boss is too wide so that the boiling bubble is too close to the edge of the inner pot, resulting in insufficient boiling in the center.

In any of the above technical solutions, the inner pot further includes: a non-stick layer disposed on the inner surface of the pot body, the inner surface of the transition portion and/or the inner surface of the bottom of the pot.

In this solution, a non-stick layer is provided on the inner surface of the pot body, the inner surface of the transition portion and/or the inner surface of the pot bottom to solve the problem of sticking rice in the inner pot. It can be understood that in general In an inner pot with a non-stick layer, since the surface of the non-stick layer is relatively smooth, it is not easy to produce vaporization cores, and the location of the boiling bubbles during boiling is very random, which may easily cause uneven heating of the rice during cooking. The rice tastes different. Here, set the transition part and make it construct a step protruding into the pot. Since the step is artificially set, you can further set the setting position of the step, the width of the table, and the vertical height, so it is very easy. Control the rising position of the boiling bubble at the bottom of the inner pot to actively control the distribution of the boiling area in the pot and ensure the uniform heat distribution in the pot.

The embodiment of the second aspect of the utility model provides a cooking device, comprising: the inner pot described in any one of the above technical solutions; a cooking host with a heating device for heating the inner pot.

The cooking equipment provided by the utility model has all the above beneficial effects because it is provided with the inner pot described in any of the above technical solutions, and will not be repeated here.

In addition, the cooking equipment in the above embodiments provided by the present invention may also have the following additional technical features:

In the above technical solution, the heating device includes a bottom heating part for heating the bottom of the inner pot and a side heating part for heating the side part of the inner pot, wherein the side heating part corresponds to The position on the inner pot is not lower than the highest point of the table top on the inner pot.

In this solution, the position of the side heating part corresponding to the position on the inner pot is not lower than the position of the highest point of the table top on the inner pot, that is, the highest point on the inner pot that is directly heated by the side heating part is designed to be not lower It is located at the highest point of the table top of the inner pot. In this way, the liquid at the step will also boil and generate bubbles when heated, forming convection, so that an additional convection area can be added, and the rice can be heated more evenly when cooking.

In any of the above technical solutions, the heating device includes an electromagnetic coil.

In this solution, the electromagnetic coil has the advantage of a good three-dimensional heating effect, which can further improve the cooking taste of the rice. Of course, the solution is not limited to this. According to the needs, the heating device can also be designed to include infrared heating wires and infrared heating belts. or electric heating tube, etc.

Optionally, the cooking equipment is an electric rice cooker or an electric pressure cooker.

Additional aspects and advantages of the invention will become apparent in the description which follows, or may be learned by practice of the invention.

Description of drawings

The above and/or additional aspects and advantages of the present utility model will become apparent and easy to understand from the description of the embodiments in conjunction with the following drawings, wherein:

Fig. 1 is a schematic structural view of the inner pot described in an embodiment of the prior art;

Fig. 2 is a schematic structural view of the inner pot described in an embodiment of the prior art;

Fig. 3 is a schematic structural view of the inner pot described in an embodiment of the present invention;

Fig. 4 is a schematic diagram showing an enlarged structure of part A shown in Fig. 3;

Fig. 5 is a schematic diagram of the structure of the inner pot and the distribution of inner boiling bubbles according to an embodiment of the present invention;

Fig. 6 is a schematic diagram of the structure of the inner pot and its internal heat convection distribution according to an embodiment of the present invention.

Wherein, the corresponding relationship between the reference numerals and the part names in Fig. 1 and Fig. 2 is:

110 side wall, 120 pot bottom, 130 arc;

The corresponding relationship between the reference numerals and the part names in Fig. 3 to Fig. 6 is:

210 pot body, 220 transition part, 221 steps, 2211 table, 2212 side, 2213 first arc surface, 2214 second arc surface, 230 pot bottom, 231 boss, 310 bottom heating part, 320 side heating part .

Detailed ways

In order to more clearly understand the above purpose, features and advantages of the utility model, the utility model will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that, in the case of no conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

In the following description, a lot of specific details have been set forth in order to fully understand the utility model, but the utility model can also be implemented in other ways different from those described here, therefore, the protection scope of the utility model is not limited by the following limitations of the specific embodiments disclosed.

The inner pot according to some embodiments of the present utility model will be described below with reference to FIGS. 3 to 6 .

As shown in Figures 3 to 6, the inner pot provided by the present invention includes: a pot body 210, a transition part 220 and a pot bottom 230, specifically, the pot bottom 230 is transitionally connected to the pot body 210 through the transition part 220, Wherein, the transition portion 220 is configured with a step 221 protruding into the pot, and the step 221 includes a substantially transverse mesa 2211 (for example, a mesa 2211 along the horizontal direction, or a small angle such as within 30° along the horizontal direction. The direction of the table top 2211) and generally along the longitudinal side 2212 (for example, the side 2212 along the vertical direction or the side 2212 along the direction that maintains a small included angle with the vertical direction, such as within 30°), more preferably , the mesa 2211 is generally a horizontal plane, and the side 2212 is a generally longitudinal plane.

In the inner pot provided by the utility model, the pot body 210 and the pot bottom 230 are transitionally connected through the transition part 220, and the transition part 220 is set to form a step 221 protruding into the pot. When the inner pot is heated, as shown in Figure 5, There is adhesion between the boiling bubbles in the liquid in the inner pot and the inner surface of the inner pot. In this structure, the boiling bubbles are hindered by the step 221 when sliding outward along the surface of the bottom 230 of the pot. At this time, the boiling bubbles are affected by the buoyancy The bottom will preferentially slide upward along the side 2212 of the step 221 (that is, the direction indicated by the arrow as shown in FIG. 5 ), and when it rises to the position of the table 2211 of the step 221, it will break away from the transition part by virtue of inertia and convection of the liquid. The surface of 220 rises upwards, which avoids the problem of a large number of boiling bubbles overflowing from the inner pot wall, while less boiling bubbles are generated in other parts, and improves the heating uniformity of the rice in the inner pot and the flatness of the cooked rice , and reduce the heat loss in the pot. In addition, the curved arrows in Fig. 6 indicate the heat convection trajectory in the inner pot. Due to the guiding effect of the step 221, the rising path of the boiling bubble in the middle of the radius of the inner pot is increased, thereby correspondingly At least one convection area is added in the pot, which can heat the rice more evenly during cooking, and the side roughly along the longitudinal direction has a better effect on guiding the upward heat flow in the upward direction, so that the increased heat convection area can be avoided only in the inner pot The circulation of the bottom position realizes the distribution of the increased heat convection area in the longitudinal direction to the middle and upper part of the inner pot, which is beneficial to improve the thermal uniformity of the upper and lower parts of the inner pot.

Preferably, the pot body 210 , the transition portion 220 and the pot bottom 230 are of an integral structure.

In an embodiment of the present invention, as shown in FIG. 4 , the width H1 of the mesa 2211 of the step 221 satisfies: 5mm≤H1≤50mm.

In this solution, the width H1 of the table top 2211 of the step 221 is set to be 5 mm to 50 mm, so as to isolate the side surface 2212 of the step 221 from the inner surface of the pot body 210, so that the boiling bubble can rely on inertia and liquid The convection effect avoids the rise of the inner surface of the pot body 210, so as to avoid a large amount of boiling bubbles overflowing from the inner pot wall, resulting in less boiling bubbles generated in other parts, and to improve the heating uniformity and temperature of the rice in the inner pot. Improve the flatness of cooked rice and reduce heat loss in the pot.

In one embodiment of the present invention, as shown in FIG. 4 , the vertical height H2 of the step 221 satisfies: 5mm≤H2≤35mm.

In this solution, the vertical height H2 of the step 221 is set to be 5 mm to 35 mm, so that the side 2212 of the step 221 has a certain diversion distance for the boiling bubble, so that when the boiling bubble moves to the top position of the side 2212 of the step 221 There is greater inertia in the upward direction, so that the boiling bubble can resist the adhesion force of the inner pot surface to it and rise away from the inner pot surface.

Furthermore, the number of steps 221 is one or more, wherein the top 221 of the step 221 is transitionally connected with the inner surface of the pot body 210 through the first arc-shaped surface 2213, which can improve the inner surface of the inner pot. The smoothness of the inner pot is convenient for cleaning, and it can also avoid the angle structure in the inner pot, preventing the problem of rice grains being stuck in the angle.

In addition, the platform 2211 of any step 221 is transitionally connected with the side surface 2212 of any step 221 through the second arc surface 2214, which can prevent the user from being scratched.

More specifically, a step 221 is used here for illustration. As shown in FIG. The inner surface of the pot body 210 is connected by the first arc-shaped surface 2213. Here, the midpoint of the first arc-shaped surface 2213 can be used as the endpoint of the outer end of the original table top 2211, that is, it is formed when the table top 2211 and the pot body 210 are directly connected. The first connection point O1; the mesa 2211 of the step 221 is transitionally connected with the side 2212 of the step 221 through the second arc surface 2214, that is, the mesa 2211 of the step 221 and its side 2212 are connected by the second arc surface 2214, here the second The midpoint of the arc-shaped surface 2214 serves as the end point of the inner end of the original mesa 2211, that is, the second joint point O2 formed when the mesa 2211 is directly connected with the side surface 2212, wherein the width H1 of the mesa 2211 can be understood as the first joint O1 and the second joint. The distance between the two connecting points O2 and the vertical height H2 of the step 221 can be understood as the distance between the second connecting point O2 and the lowest point of the pot bottom 230 .

In one embodiment of the present utility model, as shown in FIG. 3 , the distance D2 between the inner end of the table top 2211 and the axis of the pot body 210 and the maximum inner diameter D1 of the pot body 210 satisfy: (1/6) D1≤D2 ≤(5/12)D1.

In this solution, the distance D2 between the table top 2211 and the axis of the pot body 210 and the maximum inner diameter D1 of the pot body 210 satisfy: (1/6) D1≤D2≤(5/12)D1, so that the design can The side 2212 of the step 221 rises and leaves the boiling bubbles on the surface of the inner pot, and gathers them in the area from (1/6)D1 to (5/12)D1 from the center of the inner pot in a targeted manner, so as to avoid a large amount of boiling bubbles from the inner pot wall It can improve the heating uniformity of the rice in the inner pot, improve the flatness of the rice, and reduce the heat loss in the pot at the same time.

It is worth noting that in the structure where the table top 2211 and the side surface 2212 are directly connected, the distance D2 between the table top 2211 and the axis of the pot body 210 can be understood as: the distance between the connecting point of the table top 2211 and the side surface 2212 and the axis of the pot body 210 In the structure where the table top 2211 and the side surface 2212 are transitionally connected through the second arc surface 2214, the distance D2 between the table top 2211 and the axis of the pot body 210 can be understood as: the distance between the second connecting point O2 and the axis of the pot body 210 .

In one embodiment of the present invention, as shown in Figure 4, the angle α1 between the table top 2211 and the horizontal line h1 satisfies: -20°≤α1≤30°, more specifically, between the table top 2211 and the horizontal line h1 The angle α1 between the table 2211 and the horizontal line h1 satisfies: -20°≤α1<0°, the table 2211 is located below the horizontal line h1 and slopes downward, and the angle α1 between the table 2211 and the horizontal line h1 satisfies: 0°<α1≤30° , the mesa 2211 is located on the upper side of the horizontal line h1 and slopes upward, wherein the angle α1 between the mesa 2211 and the horizontal line h1 is set to be -20° to 30°, for the side 2212 of the step 221 arranged roughly along the longitudinal direction, this design can ensure There is a certain abrupt angle between the table top 2211 and the side surface 2212 , which is beneficial for the boiling bubbles to separate from the step 221 at the junction of the two by means of inertia and fluid convection, preventing the boiling bubbles from slipping along the table top 2211 .

In one embodiment of the present utility model, as shown in Figure 4, the angle α2 between the side surface 2212 and the horizontal plane h2 satisfies: 90°≤α2≤120°, where the angle between the side surface 2212 and the horizontal plane h2 is set α2 is 90°～120°. Like this, on the one hand, it can have a good diversion effect on the upward upward movement of the boiling bubble; The external force can be offset by the reverse supporting force generated by the side surface 2212. Compared with the structure where the side wall of the inner pot and the bottom of the pot are connected by a larger-diameter arc transition, this design can avoid the breakdown of the supporting effect of the arc. The upward force makes the rice grains climb along the arc surface, that is, it inhibits the rice grains near the edge of the inner pot from rising along the surface of the inner pot to form a phenomenon that the peripheral rice is convex relative to the rice in the center, so that the adjacent edge of the pot The rice grains in the center of the pot and the rice grains in the center of the pot can absorb water at the same height, avoiding the problem of different tastes of rice.

In one embodiment of the present utility model, as shown in FIG. 3 , FIG. 5 and FIG. 6 , the central area of the pot bottom 230 is provided with a boss 231 protruding into the pot.

In this solution, a boss 231 protruding into the pot is provided at the central area of the bottom 230 of the pot, so that the boss 231 can intercept the boiling bubbles that slide along the inner surface of the bottom 230 of the pot to the center of the inner pot, so that When the boiling bubble slides to the boss 231 along the inner surface of the pot bottom 230, it is blocked by the side surface of the boss 231 and rises from the side surface of the boss 231 to break away from the pot bottom 230, wherein, because the boss 231 is located at the bottom of the pot The center of 230 can avoid the problem of a large number of boiling bubbles gathering in the center of the inner pot for the general inner pot with a convex structure at the bottom of the pot, so that the boiling bubbles can be scattered and arranged in the inner pot according to the position of the side surface of the boss 231. The peripheral part of the center of the pot, even if the boiling bubbles are scattered between the center and the edge of the inner pot, solves the problem that the central part of the inner pot boils too far away and the rice in the center of the inner pot is rotten, and realizes the improvement of the uniformity of heat distribution in the inner pot , improve the cooking taste, and the boss 231 has the advantages of simple structure and easy processing. For example, the boss 231 can be stamped inwardly by pressing the outer surface of the pot bottom 230. The processing technology is simple and convenient, and the processing efficiency of the product can be guaranteed. .

Preferably, the boss 231 is a circular boss, so that the side surface of the boss 231 that acts as a stopper can be evenly distributed relative to the center of the boss 231, thereby improving the uniform distribution of boiling bubbles outside the boss 231 Sex, and compared with the structure that the boss 231 is a boss 231 of other shapes, the circular boss has the advantage of convenient processing, which is more conducive to ensuring the processing accuracy of the boss 231.

More preferably, as shown in Figure 3, the diameter D3 of the boss 231 and the maximum inner diameter D1 of the pot body 210 satisfy: (1/6) D1≤D3≤(1/2)D1, so that the design can The boiling bubbles that rise from the side surface of 231 and break away from the bottom 230 of the pot are gathered outside the area of (1/6) D1 ~ (1/2) D1 from the center of the inner pot in a targeted manner, so as to avoid the boss 231 being too narrow so that the boss 231 is too narrow. The distribution of boiling bubbles at 231 is relatively concentrated, and avoid the problem that the boss 231 is too wide so that the boiling bubbles are too close to the edge of the inner pot, resulting in insufficient boiling in the center.

In one embodiment of the present utility model, the inner pot also includes a non-stick layer (not shown in the figure), and the non-stick layer is arranged on the inner surface of the pot body 210, the inner surface of the transition portion 220 and/or the pot bottom 230 on the inner surface.

In this solution, a non-stick layer is provided on the inner surface of the pot body 210, the inner surface of the transition portion 220 and/or the inner surface of the pot bottom 230 to solve the problem of sticking rice in the inner pot. It can be understood that , in an inner pot with a non-stick layer, since the surface of the non-stick layer is relatively smooth, it is not easy to produce vaporization cores, and the location of the boiling bubbles during boiling is very random, which may easily cause the rice to be heated poorly during cooking. Even, the taste of cooked rice is different. Here, the transition portion 220 is set and configured to form a step 221 protruding into the pot. Since the step 221 is artificially provided, the setting position, the width of the table, and the height of the step 221 can be further set. Vertical height, so it is easy to control the rising position of the boiling bubble at the bottom of the inner pot, so as to actively control the distribution of the boiling area in the pot and ensure the uniform heat distribution in the pot.

Some existing inner pots are sprayed with a non-stick coating inside, which solves the problem of sticking rice in the inner pot, but as shown in Figure 1 and Figure 2, when the side wall 110 of the inner pot and the bottom of the pot When 120 is connected to the arc 130 with a larger diameter, because the coating is relatively smooth, as shown in Figure 1, the boiling bubbles indicated by the circles in the figure are easy to overflow upwards from the side wall 110 along the arc 130, causing a large number of boiling bubbles to flow from the side wall 110. The side wall 110 of the inner pot overflows, and the boiling bubbles generated in other parts are less, and the heat convection path indicated by the curved arrow shown in Figure 2 is guided by the arc 130 in the pot to form only a convection area, which not only makes the rice Heating is uneven, and a lot of heat energy is wasted at the same time; the existing technology generally uses micro-pressure or high-pressure methods to solve this problem, and the micro-pressure or high-pressure technology has a complex structure and high cost.

In view of this, in some embodiments of the present utility model, as shown in Figure 3 to Figure 6, the inner pot includes a pot body 210, a transition part 220 and a pot bottom 230, and the transition part 220 forms a step 221 in the pot, the step 221 includes a table top 2211 and a side surface 2212, the table top 2211 is connected to the pot body 210, and the side surface 2212 is connected to the pot bottom 230, wherein the pot body 210 and the table top 2211 are connected through a first arc-shaped surface 2213, and the table top 2211 is connected to the side surface 2212 are transitionally connected through the second arc-shaped surface 2214, the midpoint of the first arc-shaped surface 2213 is the first joint point O1, and the midpoint of the second arc-shaped surface 2214 is the second joint point O2, wherein the first joint The distance between point O1 and the second connecting point O2 is H1 and 5mm≤H1≤50mm; the distance between the second connecting point O2 and the lowest point of the pot bottom is H2 and 5mm≤H2≤35mm; the distance between the second connecting point O2 and the center of the pot The distance is D2 and 1/6D1≤D2≤5/12D1, where D1 is the maximum inner diameter of the inner pot, more specifically the maximum inner diameter of the pot body 210; wherein, the angle α1 between the table top 2211 and the horizontal line h1 is Between -20° and 30°, the angle α2 between the side surface 2212 and the horizontal plane h2 is greater than or equal to 90° and less than 120°; a raised circular platform is also provided at the center of the pot bottom 230, and the diameter of the circular platform is D3, and 1/6D1≤D3≤1/2D1, more preferably, D3 is between 1/5 and 1/2 of the maximum inner diameter D1 of the inner pot. The specific principle is: there is adhesion between the boiling bubble and the pot wall, so the boiling bubble will preferentially slide upwards along the pot wall under the action of buoyancy. When the boiling bubble at the bottom of the pot passes through the corner of the step 221, the boiling bubble already has a certain speed Coupled with the convection of the liquid, the boiling bubble is easy to break away from the pot wall and rise upward.

The cooking equipment provided by the utility model includes the inner pot described in any one of the above technical solutions and a cooking host, and the cooking host has a heating device for heating the inner pot.

The cooking equipment provided by the utility model has all the above beneficial effects because it is provided with the inner pot described in any of the above technical solutions, and will not be repeated here.

Further, as shown in Figures 5 and 6, the heating device includes a boss 310 for heating the bottom of the inner pot and a side heating part 320 for heating the side of the inner pot, wherein the side heating part 320 corresponds to The position on the inner pot is not lower than the position of the highest point of the tabletop 2211 on the inner pot.

In this solution, the side heating part 320 is set to correspond to the position on the inner pot not lower than the highest point of the table top 2211 on the inner pot, that is, the highest point on the inner pot that is directly heated by the side heating part 320 is designed. The point is not lower than the position of the highest point of the upper table top 2211 of the inner pot. In this way, the liquid at the step 221 will also boil and generate bubbles when heated, forming convection, so that an additional convection area can be added, and the rice can be cooked more evenly. Heat the rice.

In one embodiment of the present invention, preferably, the heating device includes an electromagnetic coil.

In this solution, the electromagnetic coil has the advantage of a good three-dimensional heating effect, which can further improve the cooking taste of the rice. Of course, the solution is not limited to this. According to the needs, the heating device can also be designed to include infrared heating wires and infrared heating belts. or electric heating tube, etc.

In a specific embodiment of the present invention, as shown in Figure 5 and Figure 6, the cooking utensil is an electric rice cooker, of course, it can also be an electric rice pressure cooker, wherein the electric rice cooker is provided with an electromagnetic coil at the inner pot step 221, the electromagnetic coil The highest point of the side heating part 320 of the coil is not lower than the first joint point O1 and/or the second joint point O2 of the inner pot, wherein, since the side heating part 320 is also provided at the step 221 for heating, the step 221 The liquid will also boil to generate boiling bubbles and form convection. Compared with the schemes in Figure 1 and Figure 2, as shown in Figure 6, the existing scheme can add an additional convection area, which can heat the rice more evenly when cooking.

In a specific embodiment of the present utility model, D1=218mm, D2=78mm, D3=44mm, H1=11.5mm, H2=18mm, α1=15.5°, α2=101°, the height of the pot body is 250mm, the pot The thickness of the body is 3.0 mm, and the side heating part 320 is an electromagnetic coil, and its highest point is 3 mm higher than the first connection point of the step 221. The inner pot made with this size can better produce the above effects.

To sum up, in the inner pot provided by the utility model, the pot body and the bottom of the pot are transitionally connected through a transition part, and the transition part is set to form a step protruding into the pot. When the inner pot is heated, the liquid in the inner pot There is adhesion between the boiling bubble and the inner surface of the inner pot. In this structure, the boiling bubble will be hindered by the steps when sliding outward along the bottom surface of the pot. The side slides upwards, and when it rises to the position of the platform of the step, it rises away from the surface of the transition part by virtue of inertia and convection of the liquid. This prevents a large number of boiling bubbles from overflowing from the inner pot wall, while other parts The problem of less boiling bubbles is to improve the heating uniformity of the rice in the inner pot and the flatness of the cooked rice, and reduce the heat loss in the pot. In addition, the boiling bubbles are increased due to the guiding effect of the steps in the middle of the radius of the inner pot Therefore, at least one convection area is correspondingly added in the inner pot, which can heat the rice more evenly when cooking.

In the present utility model, the terms "first" and "second" are only used for the purpose of description, and cannot be understood as indicating or implying relative importance; the term "plurality" refers to two or more than two, unless otherwise There are clear limits. The terms "installation", "connection", "connection", "fixed" and other terms should be interpreted in a broad sense, for example, "connection" can be fixed connection, detachable connection, or integral connection; "connection" can be directly or indirectly through an intermediary. Those of ordinary skill in the art can understand the specific meanings of the above terms in the present utility model according to specific situations.

In the description of the present utility model, it should be understood that the orientation or positional relationship indicated by the terms "inner", "outer" and the like is based on the orientation or positional relationship shown in the accompanying drawings, and is only for the convenience of describing the utility model and simplifying the description , rather than indicating or implying that the device or unit referred to must have a specific direction, be constructed and operated in a specific orientation, and therefore, should not be construed as limiting the utility model.

In the description of this specification, descriptions of the terms "one embodiment", "some embodiments", "specific embodiments" and the like mean that specific features, structures, materials or characteristics described in conjunction with the embodiments or examples are included in the present application. Novel at least one embodiment or example. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above descriptions are only preferred embodiments of the utility model, and are not intended to limit the utility model. For those skilled in the art, the utility model can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present utility model shall be included in the protection scope of the present utility model.

Claims (12)

1. A kind of inner pot, is characterized in that, comprises: pot body; Transition Department; The bottom of the pot, the bottom of the pot is transitionally connected with the body of the pot through the transition part, wherein the transition part is configured as a step protruding into the pot, and the step includes a platform along the transverse direction and a side surface along the longitudinal direction. 2. The inner pot according to claim 1, characterized in that, The width H1 of the mesa of the step satisfies: 5mm≤H1≤50mm; and/or The vertical height H2 of the step satisfies: 5mm≤H2≤35mm. 3. The inner pot according to claim 1 or 2, characterized in that, The distance D2 between the inner end of the table top and the axis of the pot body and the maximum inner diameter D1 of the pot body satisfy: (1/6)D1≤D2≤(5/12)D1. 4. The inner pot according to claim 1 or 2, characterized in that, The angle α1 between the table and the horizontal line satisfies: -20°≤α1≤30°; and/or The angle α2 between the side surface and the horizontal plane satisfies: 90°≤α2≤120°. 5. The inner pot according to claim 1 or 2, characterized in that, The number of the steps is one or more, wherein, the mesa of the step at the top is transitionally connected with the inner surface of the pot body through the first arc surface, and/or all steps of any step The said platform is transitionally connected with the said side of said any step through the second arc surface. 6. The inner pot according to claim 1 or 2, characterized in that, The central area of the bottom of the pot is provided with a boss protruding into the pot. 7. The inner pot according to claim 6, characterized in that, The boss is a circular boss. 8. The inner pot according to claim 7, characterized in that, The diameter D3 of the boss and the maximum inner diameter D1 of the pot body satisfy: (1/6)D1≤D3≤(1/2)D1. 9. The inner pot according to claim 1 or 2, further comprising: The non-stick layer is arranged on the inner surface of the pot body, the inner surface of the transition part and/or the inner surface of the bottom of the pot. 10. A cooking device, characterized in that, comprising: The inner pot according to any one of claims 1 to 9; The cooking host has a heating device for heating the inner pot. 11. The cooking device of claim 10, wherein, The heating device includes a bottom heating part for heating the bottom of the inner pot and a side heating part for heating the side of the inner pot, wherein the side heating part corresponds to the inner pot The position is not lower than the position of the highest point of the table top on the inner pot. 12. Cooking device according to claim 10 or 11, characterized in that, The heating device includes an electromagnetic coil.