CN208551132U - Cooking apparatus - Google Patents

Cooking apparatus Download PDF

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Publication number
CN208551132U
CN208551132U CN201820197891.8U CN201820197891U CN208551132U CN 208551132 U CN208551132 U CN 208551132U CN 201820197891 U CN201820197891 U CN 201820197891U CN 208551132 U CN208551132 U CN 208551132U
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China
Prior art keywords
liner
gallbladder
interior pot
cooking
steam
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CN201820197891.8U
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Chinese (zh)
Inventor
刘化勇
邢胜华
黄韦铭
吴慧民
罗飞龙
马利
羊小亮
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Priority to CN201820197891.8U priority Critical patent/CN208551132U/en
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Abstract

The utility model provides a kind of cooking apparatus, including cooker body, interior pot and upper inner-liner.Interior pot is placed in cooker body;Upper inner-liner can be placed in interior pot and be supported on the top of interior pot, and upper inner-liner has upper end opening and can contain the cooking cavity of food, and the outside wall surface of the bottom wall of upper inner-liner is lower than at the half of interior pot height.Cooking apparatus further includes lid, the gas vent for steam discharge is offered on lid, lid is equipped with sealing ring close to interior pot on one side, for the sealing between lid and interior pot.Cooking apparatus provided by the utility model, the outside wall surface of the bottom wall of upper inner-liner are lower than 1/2 altitude line of interior pot.When the water in interior pot is heated generation steam, because upper inner-liner is deep enough and sufficiently low, steam is to the active area and action path of upper inner-liner with regard to long enough, to guarantee that the heat that the food materials in upper inner-liner obtain is enough and abundant, to solve the problems such as existing short upper inner-liner food materials are not yet done, consistency is poor, half-cooked really up to the mark.

Description

Cooking apparatus
Technical field
The utility model relates to kitchen utensils fields, more specifically, are related to a kind of cooking apparatus.
Background technique
During the cooking process, each position grain of rice and water is heated substantially uniform one to existing cooking apparatus inside interior pot It causes, therefore the rice of the biggish two kinds of mouthfeels of soft or hard difference can not be made simultaneously, different crowd can not be met simultaneously to rice not With the demand of mouthfeel, cause the experience effect of user poor.
Utility model content
The utility model aims to solve at least one of the technical problems existing in the prior art.
For this purpose, the purpose of this utility model is to provide a kind of cooking apparatus.
To achieve the above object, the embodiments of the present invention provide a kind of cooking apparatus, comprising: cooker body;Interior pot, puts It is placed in the cooker body;And upper inner-liner, it can be placed in the interior pot and be supported on the top of the interior pot, the upper inner-liner With upper end opening and the cooking cavity of food can be contained, and the outside wall surface of the bottom wall of the upper inner-liner is lower than the interior pot height Half at.
The utility model upper inner-liner provided by the above embodiment, by adding meter Shui in upper inner-liner and interior pot respectively, benefit The difference for absorbing heat in culinary art with upper inner-liner and interior pot, realizes the effect of one pot of two mouthfeel, to meet different crowd to rice The demand of meal difference mouthfeel, promotes the experience effect of user.
Specifically, being supported on upper inner-liner on interior pot, cooking pot in use, upper inner-liner to be placed on to the top of interior pot The internal pot of the heating device of tool is heated, and heat is transmitted to the meter He Shui in interior pot from interior pot, so that water is gradually heated and is generated steaming Vapour, steam enter in the cooking cavity of upper inner-liner, and in upper inner-liner rice and water heat.It is interior according to practical culinary art effect Rice and water in pot are contacted due to the direct region with the cooked utensil heating devices heat of interior pot bottom, and the heat of absorption is more More, grain of rice heating is more abundant, therefore rice can obtain softer mouthfeel after the completion of culinary art;The position of upper inner-liner is far from cooking pot Having heating device, the low-temperature space in interior pot, the meter He Shui in upper inner-liner is to be heated by steam, in identical cooking time, The heat that it is absorbed is less, and grain of rice degree of heat is lower, therefore rice can obtain harder mouthfeel after the completion of culinary art.By above Analysis as it can be seen that including when by cooking pot top setting special construction upper inner-liner, do not make larger change in cooking apparatus structure With cost increase it is less in the case where, the rice of the different mouthfeels of obvious two kinds of soft or hard difference can be obtained in same primary culinary art Meal can meet the needs of different crowd is to rice simultaneously.
Gap between the inner wall of interior pot and the outside wall surface of upper inner-liner forms vapor flow path, and the steam in interior pot is through steam Flow path enters cooking cavity.The outside wall surface of the bottom wall of upper inner-liner is lower than at the half of interior pot height, so that upper inner-liner is positioned at interior Part in pot is more, so that vapor flow path extends, is increased on upper inner-liner by the area of vapor action, so that upper inner-liner is heated Area increases, in upper inner-liner caused by upper inner-liner heating surface area caused by avoiding upper inner-liner height short is small boiling food materials it is not yet done, Consistency is poor, half-cooked situation really up to the mark.
In addition, the utility model cooking apparatus provided by the above embodiment also has following additional technical feature:
In above-mentioned technical proposal, it is preferable that the outer wall of the bottom wall of the outside wall surface of the bottom wall of the upper inner-liner and the interior pot The distance between face is greater than 20mm.
If the distance between the outside wall surface of the bottom wall of upper inner-liner and the outside wall surface of bottom wall of interior pot are too small, will lead to interior Gallbladder occupies the excessive space of interior pot, causes interior pot cooking space too small.
In above-mentioned technical proposal, it is preferable that the upper inner-liner includes: gallbladder body, and the gallbladder body limits the cooking cavity;With It hangs edge, be connected at the upper end opening of the gallbladder body and turn up or be connected in the outside wall surface of the gallbladder body and the gallbladder body Outer wall face is located at the top for hanging edge, described to hang along the top for the gallbladder body to be supported on to the interior pot.
Gallbladder body includes side wall and the bottom wall that is connected to below side wall, and the side wall of gallbladder body and the bottom wall of gallbladder body limit culinary art Chamber.It hangs along being supported on interior pot for up and down direction positioning, so that upper inner-liner is supported on interior pot, including realization upper inner-liner in pot Positioning.
It can will hang along being connected at the upper end opening of gallbladder body and extending outwardly, upper inner-liner is made to be placed in interior pot as much as possible In, it avoids the top of upper inner-liner from protruding interior pot and interfere with cover board, is conducive to the overall dimensions for reducing product;Alternatively, gallbladder Body is in revolution shape, is hung in the outside wall surface for the side wall for being connected to gallbladder body, and is located at the outer wall of the top part of gallbladder body sidewall The lower section in face, that is, the cooking space for hanging the interior pot along the middle part for being connected to gallbladder body, in this way below upper inner-liner is bigger, and is convenient for User holds the gallbladder body sidewall hung along top and picks and places upper inner-liner, more convenient operation, it is preferable that hangs edge and is connected to the external wall surface of gallbladder At maximum latitude circle, that is, hang along the diameter of section maximum for being connected to gallbladder body, gallbladder body when ensuring that upper inner-liner is supported on interior pot top Outside wall surface and interior pot inner wall between form biggish spacing, so as to the steam in interior pot more easily pass the spacing and into Enter into the gallbladder body of upper inner-liner, convenient for accelerating the cooking speed of food in upper inner-liner, promotes culinary art effect.
In above-mentioned technical proposal, it is preferable that the top of the upper inner-liner is equipped with steam hole, and the interior pot passes through the steam Hole is connected with the cooking cavity.
Preferably, steam hole be arranged on the side wall of gallbladder body close to hang along place or hang along upper close gallbladder body side-walls Or the junction of the side wall of gallbladder body and extension edge.
It along place or is hung along the side-walls of upper close gallbladder body or the side wall and extension of gallbladder body on the side wall of gallbladder body close to extension The junction on edge offers steam hole namely steam hole is provided near the bending place on extension edge of upper inner-liner, and can use up in this way can Energy ground is provided with steam hole a high position for upper inner-liner, increases upper inner-liner and holds the maximum of food, while making steam hole is separate to support Sealing ring including connecing on pot pot edge, to reduce the high-temperature steam emerged by steam hole to the sealing ring for being connected to interior pot pot edge Influence, to reduce the conditioning object of upper inner-liner with plastic cement taste, and then promote the mouthfeel of upper inner-liner cooking food.
Certainly, steam hole can also be not provided on upper inner-liner, between the steam in interior pot passes through between upper inner-liner and interior pot Gap (such as hanging edge and the gap between interior pot) enters cooking cavity.
In above-mentioned technical proposal, it is preferable that the side wall of the gallbladder body, which encloses, is set as column, and the gallbladder body is cut along short transverse Face diameter is equal.
Preferably, the side wall of gallbladder body surrounds cylindric, and the side wall compared to gallbladder body is arc-shaped, cylindric to increase steam The length of flow path increases the active area of steam and upper inner-liner, guarantees that the food materials in upper inner-liner obtain enough and sufficient heat. The bottom wall of gallbladder body can be in downwardly convex or concave up arc, can also be in planar, further, the bottom wall and side wall of gallbladder body Junction smoothly transit or at right angles.
In above-mentioned technical proposal, it is preferable that the diameter of section of the gallbladder body is gradually increased from bottom to top.
In a ring, the diameter of section of gallbladder body refers to that the internal diameter of the annular cross section of gallbladder body is (or outer for the cross section of gallbladder body Diameter).The diameter of section of gallbladder body is gradually increased from bottom to top, and for gallbladder body in big bowl-shape of the small oral area in bottom, the side wall of gallbladder body is arc-shaped, The slickness of vapor flow path is improved, so that the smoothness that steam flows in vapor flow path is improved, so that steam and upper inner-liner are made With shaking that is abundant, and can be avoided upper inner-liner caused by steam unsmooth flowing.The bottom wall of gallbladder body can be in downwardly convex or upward Recessed arc, can also be in planar, further, and the bottom wall of gallbladder body and the junction of side wall smoothly transit or at right angles.
In above-mentioned technical proposal, it is preferable that diameter of section is gradually increased from bottom to top for the lower part of the side wall of the gallbladder body, institute Stating the top of the side wall of gallbladder body, diameter of section is equal from bottom to top.
The top of gallbladder body upper side wall is cylindrical, and the lower part of gallbladder body sidewall is arc-shaped, and the partial sidewall of gallbladder body is arc-shaped, mentions The slickness of high vapor flow path, so that the smoothness that steam flows in vapor flow path is improved, so that steam and upper inner-liner act on Sufficiently, and it can be avoided the shaking of upper inner-liner caused by steam unsmooth flowing.The bottom wall of gallbladder body can be in downwardly convex or concave up Arc, can also be in planar, further, the bottom wall of gallbladder body and the junction of side wall smoothly transit or at right angles.
In above-mentioned technical proposal, it is preferable that the side wall of the gallbladder body include the first side wall section and with the first side wall section It is connected and is located at the second sidewall section below the first side wall section, the diameter of section of the first side wall section is greater than described the The diameter of section of two side wall sections, so that the junction of the first side wall section and the second sidewall section forms step section.
Steam hole be arranged in step section, setting step section be capable of increasing the surface area of gallbladder body, thus increase steam with it is upper The active area of liner, so that upper inner-liner heating surface area increases.
It is of course also possible to gallbladder body is designed to other shapes, but when being both needed to ensure that upper inner-liner is placed in interior pot, upper inner-liner Gallbladder body sidewall and interior pot side wall between there is the vapor flow path that passes through for steam.
In above-mentioned technical proposal, it is preferable that at the sustained height of the upper inner-liner, along the circumferential direction gallbladder of the gallbladder body Gap width between the outside wall surface of body and the inner wall of the interior pot is consistent, so that vapor flow path is along the circumferential uniform of upper inner-liner Distribution, on the one hand, so that upper inner-liner is heated evenly everywhere on sustained height, solve food materials in upper inner-liner in the prior art not Ripe, the problems such as consistency is poor, half-cooked really up to the mark, on the other hand make upper inner-liner uniform by the active force of steam along its circumferential direction, thus It can effectively solve the problems, such as upper inner-liner shaking or mobile in digestion process.
In above-mentioned technical proposal, it is preferable that along direction from bottom to top, the outside wall surface of the gallbladder body is interior with the interior pot Gap width between wall surface reduces.
Preferably, along direction from bottom to top, the width of vapor flow path is gradually reduced, so that vapor flow path is slur, So that steam smoothly flows in vapor flow path, to be conducive to the thermally equivalent of rice, and upper inner-liner is avoided to shake, and Make steam generation tumbling effect.
Preferably, cooking apparatus is electric cooker, electric pressure cooking saucepan or other cooking equipments.
The additional aspect and advantage of the utility model will become obviously in following description section, or practical new by this The practice of type is recognized.
Detailed description of the invention
The above-mentioned and/or additional aspect and advantage of the utility model from the description of the embodiment in conjunction with the following figures will Become obvious and be readily appreciated that, in which:
Fig. 1 is the structural schematic diagram of cooking apparatus described in the embodiments of the present invention one, and wherein curve arrow is illustrated The flow direction of steam, dotted line are illustrated at the half of interior pot height;
Fig. 2 is the structural schematic diagram of upper inner-liner described in the embodiments of the present invention one and the cooperation of interior pot.
Wherein, the corresponding relationship in Fig. 1 and Fig. 2 between appended drawing reference and component names are as follows:
1 upper inner-liner, 11 gallbladder bodies, 111 bottom walls, 112 side walls, the junction of 113 bottom walls and side wall, 12 extension edges, 13 steam holes, 14 cooking cavities, pot in 2,21 pot edges, 3 lids, 31 gas vents, 4 cooker bodies, 41 heating devices, 5 vapor flow paths.
Specific embodiment
In order to be more clearly understood that the above objects, features, and advantages of the utility model, with reference to the accompanying drawing and have The utility model is further described in detail in body embodiment.It should be noted that in the absence of conflict, this Shen The feature in embodiment and embodiment please can be combined with each other.
Many details are explained in the following description in order to fully understand the utility model, still, this is practical It is novel to be implemented using other than the one described here mode, therefore, the protection scope of the utility model not by The limitation of following public specific embodiment.
Cooking apparatus according to some embodiments of the utility model is described with reference to the accompanying drawings.
As depicted in figs. 1 and 2, a kind of cooking apparatus provided according to some embodiments of the utility model, including cooker body 4, Interior pot 2 and upper inner-liner 1.Interior pot 2 is placed in cooker body 4;Upper inner-liner 1 can be placed in interior pot 2 and be supported on the upper of interior pot 2 Portion, upper inner-liner 1 has upper end opening and can contain the cooking cavity 14 of food, and the outside wall surface of the bottom wall 111 of upper inner-liner 1 is lower than At the half of interior 2 height of pot, dotted line is illustrated at the half of interior pot height in Fig. 1.Cooking apparatus further includes lid 3, The gas vent 31 for steam discharge is offered on lid 3, lid is equipped with sealing ring close to interior pot on one side, for lid with it is interior Sealing between pot.
The utility model upper inner-liner 1 provided by the above embodiment, upper inner-liner 1 can be used for cooked rice etc. and need in cooking cavity The food of addition water in 14, and then by adding meter Shui in upper inner-liner 1 and interior pot 2 respectively, existed using upper inner-liner 1 and interior pot 2 The difference that heat is absorbed when culinary art, realizes the effect of one pot of two mouthfeel, to meet the needs of different crowd is to rice difference mouthfeel, Promote the experience effect of user.
Specifically, being supported on upper inner-liner 1 on interior pot 2, cooking in use, upper inner-liner 1 to be placed on to the top of interior pot 2 The heating device 41 of utensil of preparing food heats interior pot 2, and heat is transmitted to the meter He Shui in interior pot 2 from interior pot 2, make water gradually by Heat generates steam, and steam enters in the cooking cavity 14 of upper inner-liner 1, and in upper inner-liner 1 rice and water heat.According to reality Effect is cooked, the rice and water in interior pot 2 are connect due to the direct region heated with the cooked utensil heating device 41 in interior 2 bottom of pot Touching, the heat absorbed is more, and grain of rice heating is more abundant, therefore rice can obtain softer mouthfeel after the completion of culinary art;In upper Far from cooking apparatus heating device 41, the low-temperature space in interior pot 2, the meter He Shui in upper inner-liner 1 is added by steam for the position of gallbladder 1 Heat, in identical cooking time, the heat absorbed is less, and grain of rice degree of heat is lower, therefore rice can after the completion of culinary art To obtain harder mouthfeel.By analyze above as it can be seen that including when by cooking 2 top of pot setting special construction upper inner-liner 1, Cooking apparatus structure do not make larger change and cost increase it is less in the case where, can be in the soft or hard difference ratio of same primary culinary art acquisition The rice of obvious two kinds different mouthfeels, can meet the needs of different crowd is to rice simultaneously.
Gap between the inner wall of interior pot 2 and the outside wall surface of upper inner-liner 1 forms vapor flow path 5, the steam warp in interior pot 2 Vapor flow path 5 enters cooking cavity 14.The outside wall surface of the bottom surface bottom wall 111 of upper inner-liner 1 is lower than at the half of interior 2 height of pot, So that the part that upper inner-liner 1 is located in interior pot 2 is more, so that steam path vapor flow path 5 extends, made on upper inner-liner 1 by steam Area increases, so that the heating surface area of upper inner-liner 1 increases, the short caused, upper inner-liner 1 of 1 height of upper inner-liner is avoided to be heated Boiling food materials are not yet done, consistency is poor, half-cooked situation really up to the mark in upper inner-liner caused by area is small.
Embodiment one:
A kind of cooking apparatus, including cooker body 4, interior pot 2 and upper inner-liner 1.Interior pot 2 is placed in cooker body 4;Upper inner-liner 1 can It is placed in interior pot 2 and is supported on the top of interior pot 2, upper inner-liner 1 has upper end opening and can contain the cooking cavity 14 of food, And the outside wall surface of the bottom wall 111 of upper inner-liner 1 is lower than at the half of interior 2 height of pot.
Preferably, upper inner-liner 1 includes gallbladder body 11 and hangs along 12, and gallbladder body 11 limits cooking cavity 14;It hangs and is connected to gallbladder along 12 It at the upper end opening of body 11 and turns up, hangs to be located at along in the outside wall surface of the gallbladder body and outer wall face of gallbladder body that is connected to and hang the upper of edge Side hangs along the top for the gallbladder body to be supported on to the interior pot, hangs along 12 for gallbladder body 11 to be supported on interior pot 2 Portion.
About hanging along the specific location on gallbladder body, in a specific embodiment, it is connected to as shown in Figure 1, hanging edge At the upper end opening of gallbladder body and turn up.
It hangs along being connected at the upper end opening of gallbladder body and extending outwardly, is placed in upper inner-liner as much as possible in interior pot, keeps away The top for exempting from upper inner-liner is protruded interior pot and is interfered with cover board, and the overall dimensions for reducing product are conducive to.
It in another specific embodiment, hangs edge and is connected in the outside wall surface of gallbladder body, and the outer wall face position of gallbladder body In the top for hanging edge.
Gallbladder body is in revolution shape, is hung in the outside wall surface for the side wall for being connected to gallbladder body, and is located at the top of gallbladder body sidewall The lower section of partial outside wall surface hangs along the middle part for being connected to gallbladder body, is located at the cooking space of the interior pot below upper inner-liner in this way It is bigger, and user is convenient for hold the gallbladder body sidewall pick-and-place upper inner-liner hung along top, more convenient operation, it is preferable that hang edge and be connected to At the maximum latitude circle of the external wall surface of gallbladder, that is, hang along the diameter of section maximum for being connected to gallbladder body, within ensuring that upper inner-liner is supported on Biggish spacing is formed between the outside wall surface of gallbladder body and the inner wall of interior pot when pot top, so that the steam in interior pot is easier to wear It crosses the spacing and enters in the gallbladder body of upper inner-liner, convenient for accelerating the cooking speed of food in upper inner-liner, promote culinary art effect.
Gallbladder body 11 includes side wall 112 and the bottom wall 111 for being connected to 112 lower section of side wall, the side wall 112 and gallbladder body 11 of gallbladder body 11 Bottom wall 111 limit cooking cavity 14.It hangs to be supported on interior pot 2 along 12 and be positioned for up and down direction, so that upper inner-liner 1 is supported on Positioning on interior pot 2, including realization upper inner-liner 1 in pot 2.It is supported on pot edge as shown in Fig. 2, hanging edge.
Preferably, the top of upper inner-liner 1 is equipped with steam hole 13, and interior pot 2 is connected by steam hole 13 with cooking cavity 14.
Steam in interior pot 2 successively passes through vapor flow path 5, steam hole 13 enters cooking cavity 14.
Preferably, steam hole 13 is arranged on the side wall 112 of gallbladder body 11 close extension at 12 or hangs along 12 close to gallbladder At the side wall 112 of body 11 or the side wall 112 of gallbladder body 11 and hang along 12 junction.
As shown in Fig. 2, the height of interior pot 2 is the outside wall surface of the bottom wall of the opening and interior pot 2 of H2, in particular to interior pot 2 The distance between, for there is the interior pot 2 of pot edge 21, H2 is between the upper surface of pot edge 21 and the outside wall surface of the bottom wall of interior pot 2 Distance, H1 are the height of upper inner-liner, refer to the distance between the opening of upper inner-liner and the outside wall surface of bottom wall of upper inner-liner, specifically Refer to the distance between the upper surface for hanging edge and outside wall surface of bottom wall of upper inner-liner.Preferably, 1/2 × H2 of H1 >.
Preferably, the outside wall surface of the bottom wall 111 of upper inner-liner 1 and the distance between the outside wall surface of the bottom wall 111 of interior pot 2 are greater than 20mm。
If too small, the meeting of the distance between the outside wall surface of the bottom wall 111 of upper inner-liner 1 and the outside wall surface of bottom wall 111 of interior pot 2 Cause upper inner-liner 1 to occupy the excessive space of interior pot 2, causes interior 2 cooking space of pot too small.
On the side wall 112 of gallbladder body 11 close to hang at 12 or hang along 12 close to gallbladder body 11 side wall 112 at or The side wall 112 and extension of gallbladder body 11 offer steam hole 13 along 12 junction, and steam hole 13 can be opened up as much as possible in this way In a high position for upper inner-liner 1, increase upper inner-liner 1 and hold the maximum of food, while making steam hole 13 is separate to be connected to interior 2 pot edge of pot On sealing ring, to reduce the influence of the high-temperature steam emerged by steam hole 13 to the sealing ring for being connected to interior 2 pot edge of pot, from And the conditioning object for reducing upper inner-liner 1 has plastic cement taste, and then promotes the mouthfeel of 1 cooking food of upper inner-liner.
Certainly, steam hole 13 can also be not provided on upper inner-liner 1, the steam in interior pot 2 by upper inner-liner 1 and interior pot 2 it Between gap (such as hang gap) between 12 and interior pot 2 enter cooking cavity 14.
Diameter of section is gradually increased from bottom to top for the lower part of the side wall 112 of gallbladder body 11, the top of the side wall 112 of gallbladder body 11 from Upward diameter of section is equal down.
In a ring, the diameter of section of gallbladder body 11 refers to the internal diameter of the annular cross section of gallbladder body 11 for the cross section of gallbladder body 11 (or outer diameter).The top of 11 side wall 112 of gallbladder body is cylindrical, and the lower part of 11 side wall 112 of gallbladder body is arc-shaped, the part side of gallbladder body 11 Wall 112 is arc-shaped, improves the slickness of vapor flow path 5, so that the smoothness that steam flows in vapor flow path 5 is improved, so that Steam and upper inner-liner 1 act on sufficiently, and can be avoided the shaking of upper inner-liner 1 caused by steam unsmooth flowing.The bottom wall of gallbladder body 11 111 can be in downwardly convex or concave up arc, can also be in planar, further, the bottom wall of gallbladder body 11 and the company of side wall The place of connecing 113 smoothly transits or at right angles.
Preferably, at the sustained height of upper inner-liner 1, along the outside wall surface of the circumferential gallbladder body 11 of gallbladder body 11 and interior pot 2 Gap width between wall surface is consistent, so that vapor flow path 5 is uniformly distributed along the circumferential direction of upper inner-liner 1, on the one hand, so that same height Upper inner-liner 1 is heated evenly everywhere on degree, solves that food materials in the prior art in upper inner-liner 1 are not yet done, consistency is poor, half-cooked really up to the mark etc. On the other hand problem makes upper inner-liner 1 uniform by the active force of steam along its circumferential direction, so as to effectively solve in digestion process Upper inner-liner 1 shakes or mobile problem.
Preferably, along direction from bottom to top, the gap width between the outside wall surface of gallbladder body 11 and the inner wall of interior pot 2 subtracts It is small.
Preferably, along direction from bottom to top, the width of vapor flow path 5 is gradually reduced, so that vapor flow path 5 is round and smooth Line to be conducive to the thermally equivalent of rice, and avoids upper inner-liner 1 from shaking so that steam smoothly flows in vapor flow path 5 It is dynamic, and make steam generation tumbling effect.
Preferably, the outside wall surface of the side wall of gallbladder body and/or bottom wall is equipped with concaveconvex structure, increases the outside wall surface of upper inner-liner Area, to increase the heating surface area of upper inner-liner.
Concaveconvex structure includes ripple glaze, ripple glaze along gallbladder body circumferential setting and in a ring, alternatively, concaveconvex structure is including more A protrusion outwardly protruded, multiple protrusions are circumferentially arranged along the interval of gallbladder body.
Preferably, the width of vapor flow path 5 is greater than 0.5mm, i.e. the minimum widith of vapor flow path 5 is greater than 0.5mm, avoids interior Pot 2 generates excessive pressure because vapor flow path 5 is narrow, and leads to the shaking of upper inner-liner 1 or mobile, to guarantee in digestion process Liner 1 inside in pot 2 position stabilization, to improve the flatness and uniformity of rice, and upper inner-liner 1 is avoided to shake to generate and make an uproar Sound.
Embodiment two:
It is with the difference of embodiment one, the side wall 112 of gallbladder body 11, which encloses, is set as column, and gallbladder body 11 is along the section of short transverse Diameter is equal.
Preferably, the side wall 112 of gallbladder body 11 surrounds cylindric, arc-shaped compared to the side wall 112 of gallbladder body 11, cylindric energy The length for enough increasing vapor flow path 5, increases the active area of steam and upper inner-liner 1, and it is enough to guarantee that the food materials in upper inner-liner 1 obtain And sufficient heat.The bottom wall 111 of gallbladder body 11 can be in downwardly convex or concave up arc, can also be in planar, further Ground, the bottom wall of gallbladder body 11 and the junction 113 of side wall smoothly transit or at right angles.
Embodiment three:
It is with the difference of embodiment one, it is preferable that the diameter of section of gallbladder body 11 is gradually increased from bottom to top.
For gallbladder body 11 in big bowl-shape of the small oral area in bottom, the side wall 112 of gallbladder body 11 is arc-shaped, improves the smooth of vapor flow path 5 Property, to improve the smoothness that steam flows in vapor flow path 5, so that steam and upper inner-liner 1 act on sufficiently, and can be avoided The shaking of upper inner-liner 1 caused by steam unsmooth flowing.The bottom wall 111 of gallbladder body 11 can be in downwardly convex or concave up arc, Can be in planar, further, the bottom wall of gallbladder body 11 and the junction 113 of side wall smoothly transit or at right angles.
Example IV:
It is with the difference of embodiment one, the side wall 112 of gallbladder body 11 includes the first side wall section and is connected with the first side wall section The second sidewall section below the first side wall section is connect and is located at, the section that the diameter of section of the first side wall section is greater than second sidewall section is straight Diameter, so that the junction of the first side wall section and second sidewall section forms step section.
Steam hole 13 is arranged in step section, and setting step section is capable of increasing the surface area of gallbladder body 11, to increase steam With the active area of upper inner-liner 1 so that 1 heating surface area of upper inner-liner increase.
It is of course also possible to gallbladder body 11 is designed to other shapes, but when being both needed to ensure that upper inner-liner 1 is placed in interior pot 2, on There is the vapor flow path 5 passed through for steam between 2 side wall 112 of 11 side wall 112 of gallbladder body and interior pot of liner 1.
In conclusion cooking apparatus provided by the embodiment of the utility model, the outside wall surface of the bottom wall of upper inner-liner is lower than interior pot 1/2 altitude line.When the water in interior pot is heated generation steam, because upper inner-liner is deep enough and sufficiently low, steam is to upper inner-liner Active area and action path with regard to long enough, to guarantee heat that food materials in upper inner-liner obtain enough and sufficiently, thus Solve the problems such as existing short upper inner-liner food materials are not yet done, consistency is poor, half-cooked really up to the mark.
In the description of the present invention, unless otherwise clearly defined and limited, term " multiple " refers to two or two More than a;Unless otherwise prescribed or illustrate, term " connection ", " fixation " etc. shall be understood in a broad sense, for example, " connection " can be It is fixedly connected, may be a detachable connection, or be integrally connected, or electrical connection;It can be directly connected, it can also be in Between medium be indirectly connected.For the ordinary skill in the art, above-mentioned term can be understood at this as the case may be Concrete meaning in utility model.
In the description of this specification, it is to be understood that the instruction such as term " on ", "lower", "front", "rear", "left", "right" Orientation or positional relationship be to be based on the orientation or positional relationship shown in the drawings, be merely for convenience of description the utility model and letter Change description, rather than the device or unit of indication or suggestion meaning must have specific direction, with specific orientation construct and Operation, it is thus impossible to be construed as a limitation of the present invention.
In the description of this specification, the description of term " one embodiment ", " some embodiments ", " specific embodiment " etc. Mean that particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least the one of the utility model In a embodiment or example.In the present specification, schematic expression of the above terms are not necessarily referring to identical embodiment Or example.Moreover, the particular features, structures, materials, or characteristics of description can be in any one or more embodiment or examples In can be combined in any suitable manner.
The above descriptions are merely preferred embodiments of the present invention, is not intended to limit the utility model, for this For the technical staff in field, various modifications and changes may be made to the present invention.It is all in the spirit and principles of the utility model Within, any modification, equivalent replacement, improvement and so on should be included within the scope of protection of this utility model.

Claims (10)

1. a kind of cooking apparatus characterized by comprising
Cooker body;
Interior pot is placed in the cooker body;With
Upper inner-liner, can be placed in the interior pot and be supported on the top of the interior pot, and the upper inner-liner has upper end opening And the cooking cavity of food can be contained, and the outside wall surface of the bottom wall of the upper inner-liner is lower than the half of the interior pot height Place.
2. cooking apparatus according to claim 1, which is characterized in that
The distance between the outside wall surface of the bottom wall of the upper inner-liner and the outside wall surface of bottom wall of the interior pot are greater than 20mm.
3. cooking apparatus according to claim 1 or 2, which is characterized in that
The upper inner-liner includes:
Gallbladder body, the gallbladder body limit the cooking cavity;With
Edge is hung, be connected at the upper end opening of the gallbladder body and turns up or is connected in the outside wall surface of the gallbladder body and the gallbladder The outer wall face of body is located at the top for hanging edge, described to hang along the top for the gallbladder body to be supported on to the interior pot.
4. cooking apparatus according to claim 3, which is characterized in that
The side wall of the gallbladder body, which encloses, is set as column, and the gallbladder body is equal along the diameter of section of short transverse.
5. cooking apparatus according to claim 3, which is characterized in that
The diameter of section of the gallbladder body is gradually increased from bottom to top.
6. cooking apparatus according to claim 3, which is characterized in that
Diameter of section is gradually increased from bottom to top for the lower part of the side wall of the gallbladder body, and the top of the side wall of the gallbladder body is from bottom to top Diameter of section is equal.
7. cooking apparatus according to claim 3, which is characterized in that
The side wall of the gallbladder body includes the first side wall section and is connected with the first side wall section and is located at the first side wall section The second sidewall section of lower section, the diameter of section of the first side wall section is greater than the diameter of section of the second sidewall section, so that institute The junction for stating the first side wall section and the second sidewall section forms step section.
8. cooking apparatus according to claim 3, which is characterized in that
At the sustained height of the upper inner-liner, along the outside wall surface of the circumferential direction of the gallbladder body gallbladder body and the inner wall of the interior pot Gap width between face is consistent.
9. cooking apparatus according to claim 3, which is characterized in that
Along direction from bottom to top, the gap width between the outside wall surface of the gallbladder body and the inner wall of the interior pot reduces.
10. cooking apparatus according to claim 1 or 2, which is characterized in that
The top of the upper inner-liner is equipped with steam hole, and the interior pot is connected by the steam hole with the cooking cavity.
CN201820197891.8U 2018-02-05 2018-02-05 Cooking apparatus Active CN208551132U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201820197891.8U CN208551132U (en) 2018-02-05 2018-02-05 Cooking apparatus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201820197891.8U CN208551132U (en) 2018-02-05 2018-02-05 Cooking apparatus

Publications (1)

Publication Number Publication Date
CN208551132U true CN208551132U (en) 2019-03-01

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201820197891.8U Active CN208551132U (en) 2018-02-05 2018-02-05 Cooking apparatus

Country Status (1)

Country Link
CN (1) CN208551132U (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111387807A (en) * 2020-05-11 2020-07-10 珠海格力电器股份有限公司 Cooking appliance and cooking control method, device and system thereof
CN111603037A (en) * 2020-05-20 2020-09-01 青岛海尔智慧厨房电器有限公司 Steaming and baking oven, control method of steaming and baking oven and integrated stove with steaming and baking oven

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111387807A (en) * 2020-05-11 2020-07-10 珠海格力电器股份有限公司 Cooking appliance and cooking control method, device and system thereof
CN111603037A (en) * 2020-05-20 2020-09-01 青岛海尔智慧厨房电器有限公司 Steaming and baking oven, control method of steaming and baking oven and integrated stove with steaming and baking oven

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