CN211533925U

CN211533925U - Cooking utensil

Info

Publication number: CN211533925U
Application number: CN201921610309.7U
Authority: CN
Inventors: 姚斌; 樊杜平; 刘世强
Original assignee: Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Current assignee: Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Priority date: 2019-09-25
Filing date: 2019-09-25
Publication date: 2020-09-22
Anticipated expiration: 2029-09-25

Abstract

The utility model provides a cooking utensil, derive the passageway including culinary art space, water tank, pumping device and steam. The water tank is used for containing water for cooking. The water pumping device is used for pumping water in the water tank into the cooking space. The steam outlet is communicated with the water tank and positioned in the water to discharge the steam through the water. According to the utility model discloses a cooking utensil, can be with the leading-in water tank of the steam that produces during the culinary art in, from this, the water heat transfer in steam and the water tank can be retrieved the heat that steam contains and the water that condenses to follow-up culinary art reuse can improve the used water of culinary art and thermal utilization efficiency, plays the effect of energy-conservation and water conservation.

Description

Cooking utensil

Technical Field

The utility model discloses generally relate to cooking utensil's technical field.

Background

When cooking food with a cooking appliance, it is often necessary to heat water to boiling and maintain the boiling state for a predetermined time. During which a large amount of water vapor is generated. The more vigorous the boil, the longer the duration, the greater the amount of water vapor produced. Typically, the water vapor is discharged directly into the air. This not only results in a waste of water resources, but also the heat contained therein is lost.

Accordingly, there is a need for a cooking appliance that at least partially solves the problems of the prior art.

SUMMERY OF THE UTILITY MODEL

In the summary section a series of concepts in a simplified form is introduced, which will be described in further detail in the detailed description section. The inventive content does not imply any attempt to define the essential features and essential features of the claimed solution, nor is it implied to be intended to define the scope of the claimed solution.

To solve the above problem at least in part, the present invention provides a cooking appliance, comprising:

a cooking space;

a water tank for containing water for cooking;

a pumping device for pumping the water in the water tank into the cooking space; and

a steam lead-out channel having a steam inlet communicating with the cooking space and a steam outlet communicating with the water tank and located in the water to discharge the steam through the water.

According to the utility model discloses a cooking utensil, can be with the leading-in water tank of the steam that produces during the culinary art in, from this, the water heat transfer in steam and the water tank can be retrieved the heat that steam contains and the water that condenses to follow-up culinary art reuse can improve the used water of culinary art and thermal utilization efficiency, plays the effect of energy-conservation and water conservation.

Optionally, the water tank further has an exhaust passage communicating with the outside. Therefore, the situation that the steam cannot be introduced due to the fact that the pressure in the water tank is too high can be avoided.

Optionally, the steam lead-out passage has a suck-back prevention structure to prevent water in the water tank from entering the cooking space through the steam lead-out passage. Therefore, the water in the water tank can be prevented from entering the cooking space through the steam outlet channel.

Optionally, the suck-back prevention structure is a needle hole, and the needle hole is arranged on the part of the steam outlet channel, which is positioned in the water tank, and is positioned above the highest liquid level of the water tank; or the suck-back prevention structure is a one-way valve. According to the scheme, the structure of the needle hole is simple and easy to arrange; the one-way valve has good prevention effect, and designers can flexibly select the specific form of the suck-back prevention structure according to requirements.

Optionally, the water tank has a heat-retaining structure to retain heat from the contained water. Therefore, the water tank has a heat preservation function, and heat recovered from water vapor can be preserved to the maximum extent.

Optionally, the wall of the water tank is constructed as a double wall with a hollow sandwich, the insulation structure comprising the double wall. Therefore, the double-layer wall has good heat insulation effect.

Optionally, the interlayer of the double-wall is filled with a thermal insulation material, and the thermal insulation structure comprises the thermal insulation material. This can further improve the heat insulating effect.

Optionally, the cooking appliance further comprises:

the cooker body is internally provided with an inner pot; and

the cover body is arranged on the cooker body in an openable and closable manner, and when the cover body covers the cooker body, a cooking space is formed between the cover body and the inner pot; wherein the water tank is arranged in the pot body. Therefore, the whole structure of the cooking utensil can be compact.

Optionally, the water extraction device and/or the steam outlet channel are at least partially arranged on the cover. Therefore, the whole structure of the cooking utensil can be compact.

Optionally, the cooking appliance further comprises:

a capsule mounting device for receiving a capsule enclosing a food material to be cooked; and

a capsule opening device for opening the capsule so that food material contained in the capsule enters the cooking space. Therefore, the cooking appliance can realize full-automatic cooking.

Drawings

The following drawings of the embodiments of the present invention are provided as a part of the present invention for understanding the present invention. There are shown in the drawings, embodiments and descriptions thereof, which are used to explain the principles of the invention. In the drawings, there is shown in the drawings,

fig. 1 is a schematic structural view of a cooking appliance according to a preferred embodiment of the present invention; and

fig. 2 is a perspective view of the cooking appliance shown in fig. 1.

Detailed Description

In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that embodiments of the invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in order to avoid obscuring embodiments of the present invention.

In the following description, a detailed structure will be presented for a thorough understanding of embodiments of the invention. It is apparent that the implementation of the embodiments of the present invention is not limited to the specific details familiar to those skilled in the art.

The utility model provides a cooking utensil. According to the utility model discloses a cooking utensil can be for electric rice cooker, electric pressure cooker or other cooking utensil, and according to the utility model discloses a cooking utensil except having the function of cooking rice, can also have various functions such as cooking congee, a kind of deep pot hot water, fried dish. The preferred embodiments of the present invention will be described below with reference to the accompanying drawings.

As shown in fig. 1 and 2, the cooking appliance 1 according to the present invention may include a pot body 10 and a cover 20. The inner pot 11 is arranged inside the pot body 10. The inner pot 11 may be configured to be removably disposed in the pot body 10. For example, in one embodiment, a cylindrical inner pot receiving portion may be provided at the pot body 10, and the inner pot 11 may be freely put into or taken out of the inner pot receiving portion. The removable arrangement allows the user to conveniently remove the inner pan 11 for cleaning. Of course, in other embodiments, the inner pot 11 may be fixedly provided in the pot body 10 in an unreleasable manner. A heating means (not shown) for heating the inner pot 11 is also generally provided in the pot body 10.

The lid 20 is provided to the pot body 10 in an openable and closable manner. Therefore, the lid body 20 generally has a shape adapted to the shape of the pot body 10, so that the pot body 10 can be easily covered. When the lid body 20 is opened with respect to the pot body 10, the opening of the inner pot 11 in the pot body 10 is exposed, and the user can add food materials to the inner pot 11 or take cooked food out of the inner pot 11. When the cover 20 is covered on the pot body 10, it covers the inner pot 11 and forms a cooking space 12 with the inner pot 11. A sealing member (not shown) is further provided between the cover body 20 and the inner pot 11 to maintain good sealing of the cooking space 12.

As shown in fig. 2, according to the present invention, the cooking appliance 1 further includes a water tank 30 and a pumping device 40. The water tank 30 serves to contain water used in cooking. Preferably, in the present embodiment, the water tank 30 is provided in the pot body 10, and is configured as an integral structure therewith. Therefore, the whole structure of the cooking appliance 1 can be simplified, and the cooking appliance is convenient to carry and use.

The pumping device 40 is used to pump water contained in the water tank 30 into the cooking space 12 to participate in cooking. Specifically, as shown in fig. 2, the water pumping device 40 includes a first water pipe 41, a second water pipe 42, and a water pump 43. Both ends of the first water pipe 41 communicate with the water tank 30 and a water inlet (not shown) of the water pump 43, respectively. Both ends of the second water pipe 42 communicate with a drain port (not shown) of the water pump 43 and the cooking space 12, respectively. Thus, when the water pump 43 is operated, water in the water tank 30 can be drawn into the cooking space 12. It will be appreciated that the inlet of the first water line 41 needs to extend below the liquid level in the water tank 30.

With continued reference to fig. 2, the cooking appliance 1 according to the present invention further comprises a steam lead-out channel 50 having a steam inlet 51 and a steam outlet 52. Wherein the steam inlet 51 communicates with the cooking space 12. The steam outlet 52 is provided in the water tank 30 and opens into the water contained in the water tank 30. During cooking, steam generated in the cooking space 12 may be introduced into the water tank 30 through the steam guide-out passage 50 and discharged into water. Since the temperature of the water is significantly lower than that of the steam, the steam discharged into the water is liquefied, re-condensed into water, and stored in the water tank 30. During subsequent cooking, this water may again enter cooking space 12 through water extraction device 40 to participate in cooking. This can achieve the effect of saving water.

In addition, the steam also releases a large amount of latent heat of liquefaction during liquefaction. This heat is absorbed by the water in the tank 30, and the water temperature can be raised. Further, the water tank 30 is also provided with a heat-insulating structure for insulating water therein. Since the water in the water tank 30 has a high temperature itself after absorbing latent heat of liquefaction, the amount of heat required to heat the water to boiling while participating in cooking can be reduced, so that the heating time can be shortened, and the energy required for heating can be saved.

Generally, the amount of water vapor generated in one cooking process is 40-300 g. The latent heat of liquefaction of the water vapor at 0.1MPa and 100 ℃ is 2257.2 kJ/kg. Assuming that the cooking process produces 100g of water vapor, the amount of heat carried is at least 225.72 kJ. And the specific heat capacity of water is 4.2 kJ/kg. The heat can raise the temperature of 1kg of water to 53.74 ℃.

It should be noted that only the latent heat of vaporization carried by the water vapor is considered here, and the heat released by the cooling when the water vapor is liquefied into 100 ℃ water and then mixed with the water in the water tank 30 is not considered. In other words, ideally, the temperature rise is higher. Of course, in practice, the effect of temperature increase is often not as high due to heat dissipation or heat transfer of water vapor with other devices such as the vapor outlet channel 50, etc. But even considering the loss factor, the energy-saving effect is still very obvious.

One form of insulation structure may be a double-walled structure. Specifically, as shown in fig. 2, the walls of the water tank 30 include an inner wall 31 and an outer wall 32. The inner wall 31 and the outer wall 32 are spaced apart to form a hollow sandwich therebetween. The hollow interlayer can weaken the heat transfer function between the inner wall 31 and the outer wall 32, thereby reducing the loss of heat in the water tank 30 to the outside.

The insulation structure can also be constructed as an insulation layer of an insulation material. This heat preservation can be attached on the wall of water tank 30, weakens the heat transfer effect between the inside of water tank 30 and the external world to reduce thermal loss. In the present embodiment, the insulating layer 33 is provided between the inner wall 31 and the outer wall 32. That is, the hollow interlayer between the inner wall 31 and the outer wall 32 is filled with an insulating material such as phenolic resin foam or absorbent cotton to form the above-described insulating layer 33. Therefore, the heat preservation effect is realized through a dual means, and the heat loss can be greatly reduced.

It will be appreciated that with a closed water tank 30, when the sum of the air pressure therein and the water pressure at the steam outlet 52 is greater than the pressure within the cooking space 12, steam will not enter the water tank 30 through the steam outlet channel 50. Therefore, it is preferable that the water tank 30 is provided with a vent passage 34 to communicate with the outside so that the pressure inside the water tank 30 is balanced with the outside. Thereby, it is possible to prevent the pressure in the water tank 30 from being gradually increased due to the continuous introduction of the steam.

In addition, the cooking space 12 communicates with the water tank 30 through the steam lead-out passage 50, and the steam outlet 52 is located in the water. Therefore, when the air pressure in the cooking space 12 is reduced (e.g., after stopping heating and cooling) to be less than the air pressure in the water tank 30, there is a possibility that the water in the water tank 30 enters the cooking space 12 through the steam outlet passage 50. This is undesirable for the user. Therefore, the steam lead-out channel 50 is provided with a suck-back prevention structure to prevent water from entering the cooking space 12 through the steam lead-out channel 50.

As shown in fig. 2, in the present embodiment, the suck back prevention structure is constructed as a needle hole 53 which is provided on a portion of the steam lead-out passage 50 inside the water tank 30 and is higher than the highest liquid level inside the water tank 30. The pin hole 53 can balance the air pressure between the water tank 30 and the cooking space 12, and avoid the situation that the pressure in the cooking space 12 is lower than the pressure in the water tank 30, thereby preventing the suck-back phenomenon.

The term "pinhole" as used herein means that the hole has a very small pore size, the venting ability of which is positively correlated to the pressure difference across it. During normal cooking, the pressure in the cooking space 12 is not much different from the pressure in the water tank 30, the air permeability of the needle hole 53 is poor, and most of the water vapor enters the water tank 30 through the vapor outlet 52 of the vapor guide passage 50. When the pressure in the cooking space 12 is lower than the pressure in the water tank 30 and the pressure difference is large enough to allow the water in the water tank 30 to enter the cooking space 12 (suck back), the air permeability of the needle hole 53 is improved to allow more air to enter the cooking space 12 through the needle hole to balance the pressure, thereby preventing the suck-back phenomenon. In addition, it is understood that the suck back prevention structure configured as a "pin hole" further includes an equivalent structure of a hole capable of performing the above-described function.

In further embodiments, the suck back prevention structure may also be configured as a check valve disposed in the vapor lead-out passage 50. The one-way valve can only be opened in a direction from the cooking space 12 to the water tank 30. While the one-way valve remains closed in the direction from the water tank 30 to the cooking space 12. Thus, the function of preventing suck-back can be achieved.

In the present embodiment, the cooking appliance 1 includes two portions, a pot body 10 and a lid 20. Wherein the steam outlet channel 50 and the water pumping device 40 are at least partially disposed in the cover body 20. As shown in fig. 2, a part of the first water pipe 41, the second water pipe 42, and the water pump 43 are provided in the cover 20. The steam inlet 51 of the steam discharge channel 50 is provided on the cover 20. When the cover 20 is closed, the first water pipe 41 and the portion of the steam outlet channel 50 provided at the cover 20 are closely aligned with the respective portions provided at the water tank 30. Such a configuration can integrally provide a part of the components in the cover body 20, facilitates maintenance and replacement, and can make the structure compact.

Of course, at least a portion of one of the steam outlet channel 50 and the water pumping device 40 may be provided in the cover body 20, or both may not have a portion provided in the cover body 20.

Further, as shown in fig. 2, an exhaust passage 34 is also provided in the cover body 20. When the cover 20 is closed, the air discharge passage 34 communicates with the water tank 30. Of course, the exhaust passage 34 may be provided at other positions than the cover 20.

Further, turning again to fig. 1, the cooking appliance 1 according to the present invention may further comprise a capsule mounting device 60 and a capsule opening device (not shown). Wherein the capsule mounting means 60 can accommodate a capsule 61. The capsule 61 may enclose therein food material to be cooked, such as rice, beans, etc. The capsule opening means may open the capsule 61 to allow the food material therein to enter the cooking space 12. From this, according to the utility model discloses a cooking utensil can add automatically according to user's setting and eat material and water to accomplish the culinary art. Fully automated cooking is achieved.

Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Terms such as "disposed" and the like, as used herein, may refer to one element being directly attached to another element or one element being attached to another element through intervening elements. Features described herein in one embodiment may be applied to another embodiment, either alone or in combination with other features, unless the feature is otherwise inapplicable or otherwise stated in the other embodiment.

The present invention has been described in terms of the above embodiments, but it is to be understood that the above embodiments are for purposes of illustration and description only and are not intended to limit the invention to the described embodiments. It will be appreciated by those skilled in the art that many more modifications and variations are possible in light of the above teaching and are intended to be included within the scope of the invention.

Claims

1. A cooking appliance, characterized in that it comprises:

a cooking space (12);

a water tank (30), the water tank (30) for containing water for cooking;

a water pumping device (40), the water pumping device (40) being used for pumping the water in the water tank (30) into the cooking space (12); and

a steam lead-out channel (50), the steam lead-out channel (50) having a steam inlet (51) and a steam outlet (52), the steam inlet (51) communicating with the cooking space (12), the steam outlet (52) communicating with the water tank (30) and being located in water to allow steam to be discharged through the water.

2. The cooking appliance according to claim 1, wherein the water tank (30) further has an exhaust passage (34) communicating with the outside.

3. The cooking appliance according to claim 1, wherein the steam lead-out passage (50) has a suck-back prevention structure to prevent water in the water tank (30) from entering the cooking space (12) through the steam lead-out passage (50).

4. The cooking appliance according to claim 3, wherein the suck back prevention structure is a needle hole (53), the needle hole (53) being provided on a portion of the steam lead-out passage (50) inside the water tank (30) and above a highest liquid level of the water tank (30); or the suck-back prevention structure is a one-way valve.

5. The cooking appliance according to claim 1, wherein the water tank (30) has a heat-insulating structure to insulate the contained water.

6. The cooking appliance according to claim 5, wherein the wall of the water tank (30) is constructed as a double wall with a hollow sandwich, the insulation structure comprising the double wall.

7. The cooking appliance of claim 6, wherein the double-walled sandwich is filled with insulation, and the insulation structure comprises the insulation.

8. The cooking appliance of claim 1, further comprising:

the cooker comprises a cooker body (10), wherein an inner pot (11) is arranged in the cooker body (10); and

the cover body (20), the said cover body (20) can be set up on the said body of the cooker (10) openly and shut, when the said cover body (20) covers the said body of the cooker (10), form the said cooking space (12) between said inner pot (11) and the said cover body (20);

wherein the water tank (30) is arranged in the cooker body (10).

9. Cooking appliance according to claim 8, characterized in that the water extraction device (40) and/or the steam outlet channel (50) are arranged at least partially on the cover (20).

10. The cooking appliance of claim 1, further comprising:

capsule mounting means (60), said capsule mounting means (60) being for accommodating a capsule (61), said capsule (61) enclosing a food material to be cooked; and

a capsule opening device for opening the capsule such that food material contained by the capsule enters the cooking space (12).