CN211609186U - Steam heating type kitchen appliance - Google Patents

Abstract

The utility model discloses a steam heating formula kitchen appliance, including organism, culinary art pot and pot cover, be equipped with the guiding tube that stretches into in the culinary art pot with leading-in steam on the pot cover, the organism is equipped with the steam generator of intercommunication guiding tube, the guiding tube includes first guiding tube and second guiding tube, at least one in first guiding tube and the second guiding tube stretches into under the liquid level of the interior edible material of culinary art pot. The utility model discloses can promote steam heating efficiency, improve the culinary art effect.

Description

Steam heating type kitchen appliance

Technical Field

The utility model belongs to the kitchen appliance field, concretely relates to steam heating formula kitchen appliance.

Background

A steam heating type kitchen appliance appears in the prior art, and steam is guided into a cooking pot through a guide pipe, so that food in the cooking pot is stirred and rolled to realize heating. In the prior art, the guide pipe is generally arranged in the central area of the cooker cover, and steam introduced through the guide pipe gradually diffuses around the cooking pot, so that food in the cooking pot is heated, the heating effect of the periphery of the cooking pot is to be improved, and the heating efficiency in the prior art also has an improved space.

SUMMERY OF THE UTILITY MODEL

The utility model aims to solve the technical problem that a steam heating formula kitchen appliance is provided can promote steam heating efficiency, improves the culinary art effect.

The utility model adopts the following technical scheme:

a steam heating type kitchen appliance comprises a machine body, a cooking pot and a pot cover, wherein a guide pipe which extends into the cooking pot to guide steam is arranged on the pot cover, the machine body is provided with a steam generator communicated with the guide pipe, the guide pipe comprises a first guide pipe and a second guide pipe, and at least one of the first guide pipe and the second guide pipe extends below the liquid level of food in the cooking pot.

In an embodiment of the present invention, the first guiding pipe is provided with a first steam nozzle, and the second guiding pipe is provided with a second steam nozzle.

In an embodiment of the present invention, the distance from the first steam nozzle to the bottom wall of the cooking pot is greater than the distance from the second steam nozzle to the bottom wall of the cooking pot.

In an embodiment of the present invention, the first steam nozzle is located above the liquid level of the food in the cooking pan, and the second steam nozzle is located below the liquid level of the food in the cooking pan.

In an embodiment of the present invention, the distance between the first steam vents and the second steam vents is greater than the radius of the bottom surface of the cooking pan.

In an embodiment of the present invention, the first guide pipe and the second guide pipe are symmetrically disposed with respect to a center of the cooking pan.

In an embodiment of the present invention, the guiding pipe includes a plurality of guiding pipes, and the plurality of guiding pipes surround the center of the cooking pan.

The utility model discloses an in an embodiment, the guiding tube still includes the adapter, the adapter is connected first guiding tube and second guiding tube, the adapter is fixed on the pot cover.

The utility model discloses an in the embodiment, be equipped with anti-reflux hole on the lateral wall of adapter.

The utility model discloses an in the embodiment, the organism side direction is equipped with an open space, open space's top is equipped with the aircraft nose, open space is used for placing the culinary art pot, the aircraft nose with the pot lid butt joint is in order to channel into steam.

Compared with the prior art, the beneficial effects of the utility model are that:

1. through setting up first guide tube and second guide tube, and at least one in first guide tube and the second guide tube stretches into under the liquid level of cooking pot interior food material, stir the interior food material of cooking pot and roll, reach steam heating's purpose. Only set up a guide tube different with prior art in the middle zone, this application can enlarge the steam place scope that gets into in the culinary art pot through setting up two at least guide tubes for the culinary art pot periphery also can obtain steam heating, can increase the steam volume that gets into in the culinary art pot moreover, and make the culinary art pot be heated more evenly.

2. The first steam vents are located above the level of the food material in the cooking pot and the second steam vents are located below the level of the food material in the cooking pot. The steam is sprayed and heated up and down on the liquid level, so that the inner and outer sides of the liquid level in the cooking pot can be well heated, the second guide pipe which is led into the liquid level can heat the lower layer area of the liquid level, and the first guide pipe which is positioned above the liquid level can heat the upper layer area of the liquid level, so that the purpose of high-efficiency heating is achieved.

3. The distance between the first steam nozzle and the second steam nozzle is larger than the radius of the bottom surface of the cooking pot. A certain distance exists between the two steam nozzles, so that the steam can be dispersed to different places in the cooking pot, and the cooking pot is uniformly heated.

4. The guiding tube still includes the adapter, and the adapter is connected first guiding tube and second guiding tube, the adapter is fixed on the pot cover. Connect first guiding tube and second guiding tube through the adapter, fix a plurality of guiding tubes on the pot cover with the help of the adapter, can easy to assemble.

Drawings

The features and advantages of the present invention will be disclosed in more detail in the following detailed description and the accompanying drawings.

The invention will be further described with reference to the accompanying drawings and specific embodiments:

FIG. 1 is a schematic view of a steam heated kitchen appliance according to a first embodiment;

FIG. 2 is a schematic view of a cooking pan with a guide tube according to the first embodiment;

FIG. 3 is a schematic view of a guide tube according to a first embodiment;

FIG. 4 is a schematic view of a cooking pan with a guide tube according to a second embodiment;

FIG. 5 is a schematic view of a cooking pan with a guide tube according to a third embodiment;

FIG. 6 is a schematic view of a guide pipe installed in a cooking pan according to a fourth embodiment;

FIG. 7 is a schematic view of a fourth embodiment of the guide tube.

Reference numerals:

cooking pot 100, bottom wall 110, side wall 120, arcuate transition section 130;

a pot cover 200;

a water tank 300;

the steam-water separator comprises a guide pipe 400, a first guide pipe 401, a second guide pipe 402, a steam outlet 410, a steam nozzle 411, a first steam nozzle 412, a second steam nozzle 413, a connecting end 420, a backflow-preventing hole 421, a connecting section 430 and an adapter 440;

a steam generator 500;

a machine body 600, an open space 610, a machine head 620 and a base 630.

Detailed Description

The utility model provides a steam heating formula kitchen appliance, including organism, culinary art pot and pot cover, be equipped with the guiding tube that stretches into in the culinary art pot with leading-in steam on the pot cover, the organism is equipped with the steam generator of intercommunication guiding tube, the guiding tube includes first guiding tube and second guiding tube, at least one in first guiding tube and the second guiding tube stretches into under the liquid level of the interior edible material of culinary art pot. Utilize the utility model discloses can promote steam heating efficiency, improve the culinary art effect.

The technical solutions of the embodiments of the present invention are explained and explained below with reference to the drawings of the embodiments of the present invention, but the embodiments described below are only preferred embodiments of the present invention, and not all embodiments. Based on the embodiments in the embodiment, other embodiments obtained by those skilled in the art without any creative work belong to the protection scope of the present invention.

Example one

As shown in fig. 1, the steam heating type kitchen appliance of this embodiment includes a body 600, a cooking pan 100 and a pan cover 200, wherein the pan cover 200 is provided with a guide pipe 400 extending into the cooking pan 100 to guide steam, the body 600 is provided with a steam generator 500 communicated with the guide pipe, the guide pipe 400 of this embodiment includes a first guide pipe 401 and a second guide pipe 402, in this embodiment, referring to fig. 1 and 2, both the first guide pipe 401 and the second guide pipe 402 extend below the liquid level of the food material in the cooking pan, it can be understood that the guide pipe 400 includes a steam outlet 410 extending below the liquid level of the food material in the cooking pan, the steam outlet 410 is provided with a plurality of steam nozzles 411, and steam generated by the steam generator is injected into the cooking pan 100 through the steam nozzles 411 of the guide pipe. It can be understood that the machine body 600 is further provided with the water tank 300, the water tank 300 supplies water into the steam generator 500, the steam generator 500 generates high-temperature steam, the high-temperature steam passes through the guide pipe and enters the guide pipe 400 in the cooking pot, and the steam is injected into the cooking pot through the steam nozzle 411 of the guide pipe 400, so that the food in the cooking cavity 100 is tumbled and stirred, and thus, efficient and uniform heating is achieved. With traditional heat the culinary art pot and heat the interior edible material difference of transferring heat to the culinary art pot again, utilize the technical scheme of the utility model discloses a heating that can be more efficient can ensure moreover that the edible material is rolling always from beginning to end, consequently is heated more evenly. This embodiment sets up single guide tube and compares with prior art, and its area that lets in steam and distribute in the cooking pot is bigger, consequently heating efficiency is better, can solve the uneven problem of being heated of cooking pot periphery.

In this embodiment, referring to fig. 1 and 2, the first guide pipe 401 and the second guide pipe 402 are both disposed offset from the central area of the pot cover, so that a temperature measuring device or a steam outlet or the like may be disposed in the central area of the pot cover. Optionally, in other embodiments, the central region of the lid is provided with a comminuting device extending into the cooking pan. The crushing device can be a blade and is used for crushing and pulping food materials (such as bean materials, pulp, fish and the like) in the cooking pot, and the steam is introduced into the guide pipe to heat the pulp.

In this embodiment, referring to fig. 2 and 3, the steam outlet port 411 of the steam outlet end 410 is circumferentially disposed on the sidewall of the guide pipe 400. After being sprayed out from the steam nozzle 411, the steam is diffused to the periphery of the cooking pot, and the food in the cooking pot is stirred and rolled, and further rolling is transmitted to the vicinity of the side wall of the cooking pot, so that large rolling in the cooking pot is realized.

In this embodiment, the first guide pipe and the second guide pipe have substantially the same structure, the first guide pipe is provided with a first steam nozzle, and the second guide pipe is provided with a second steam nozzle. In order to ensure that the periphery of the cooking pot is heated, the distance between the first steam nozzle and the second steam nozzle of the embodiment is larger than the radius of the bottom surface of the cooking pot. The two steam nozzles have a certain distance and are larger than the radius of the bottom surface of the cooking pot, so that the steam is reasonably distributed in each area of the cooking pot, and the problem that the periphery of the cooking pot is not heated enough due to overheating in the middle can be avoided. The first steam vents and the second steam vents of the present embodiment are located at the same height and at different areas within the cooking pot. Preferably, the first guide pipe 401 and the second guide pipe 402 are symmetrically arranged with respect to the center of the cooking pan, so as to achieve the purpose of uniform heating. Referring to fig. 3, the guide pipe 400 includes a steam outlet 410, a connection end 420 for connecting the lid, and a connection section 430 disposed at the connection end and the steam outlet, and an inner diameter of the connection section 430 is gradually reduced from the connection end to the steam outlet to increase steam pressure. Due to the arrangement of the connecting section 430, the speed of steam sprayed out after entering the guide pipe is improved, the rolling effect on food materials is good, and the cooking effect is better.

In this embodiment, referring to fig. 3, the diameter of the connection end 420 is larger than that of the connection section 430, and the side wall of the connection end 420 is provided with a backflow-preventing hole 421. The diameter of the connection end is larger, so that the connection end part can be conveniently cleaned, and the guide tube 400 is more convenient to install. This embodiment has set up anti-reflux hole 421 on the lateral wall of link 420, and anti-reflux hole 421 is located the culinary art liquid level more than, and anti-reflux hole 421 and steam pipe way intercommunication, when steam generator stop work, when steam pipe way is inside to be in negative pressure state, thereby the gas on culinary art chamber upper portion can be prior to culinary art chamber bottom liquid and get into the inside and outside pressure differential of steam pipe way in the steam pipe way of equilibrium earlier, thereby prevent that the liquid suck-back of culinary art intracavity from getting into in the steam pipe way.

In this embodiment, the steam generated by the steam generator 500 is pressure steam, and the steam generator 500 is a boiler type or a pipe type. The steam can be ensured to have a certain speed when being sprayed out by generating the pressure steam, so that the finally sprayed steam has a certain length, and the food in the cooking pot is ensured to be rolled.

In this embodiment, the diameter of the steam vents is 1mm to 3 mm. When the diameter is less than 1mm, the steam ejection amount is too small, and when the diameter is more than 3mm, the speed of the steam ejection is affected, and the strength of the guide pipe is also affected.

In this embodiment, the steam nozzle 411 is spaced from the bottom wall of the cooking pan 100 by 2 mm to 30 mm. A certain distance is kept between the steam nozzle 411 and the bottom wall of the cooking pot, so that the ventilation of the steam nozzle is kept, and the steam nozzle 411 is prevented from being blocked due to too much condensed water of the steam nozzle 411 being unable to be discharged when the distance between the steam nozzle 411 and the bottom wall of the cooking cavity 110 is too short.

In this embodiment, it is preferable that the guide pipe 400 is detachably installed on the pot cover 200, and when the guide pipe 400 is damaged, the guide pipe 400 may be detached separately for replacement, so as to reduce maintenance and replacement costs, and the guide pipe 400 and the pot cover 200 may be inserted, clamped, screwed, or connected by a fastener, etc. When the cooking pot for steam heating is used as a steam rice cooker, the guide pipe 400 connected to the pot cover 200 may guide steam to cook food such as rice. Of course, the cooking pot can also be used for cooking other foods such as soup, soybean milk and the like. During specific cooking, food materials are placed in the cooking pot, liquid with a certain depth is placed, the guide pipe is directly introduced below the liquid level, and the steam nozzle 411 is located below the liquid level, so that effective rolling and efficient heating are achieved. In this embodiment, the first and second steam guide pipes are detachably installed on the lid 200, respectively, and when the guide pipes need to be detached, they can be detached, respectively. In other embodiments, it is understood that a third guide tube, a fourth guide tube, etc. may also be included. The guide tube includes a plurality of guide tubes, and a plurality of guide tubes encircle cooking pot center sets up, and the guide tube can be 3, 4 or even more.

In this embodiment, referring to fig. 2, the cooking pan 100 includes a bottom wall 110, a side wall 120 and an arc-shaped transition section 130, the arc-shaped transition section 130 connects the bottom wall 100 and the side wall 120, and the guide pipe 400 is disposed corresponding to the arc-shaped transition section 130. In this embodiment, the bottom wall 110 is a horizontal segment, the side wall 120 is a vertical segment, two ends of the arc transition segment 130 are connected with the bottom wall and the side wall in a smooth transition manner, steam which enters the cooking pot through the guiding pipe 400 can be directly sprayed onto the arc transition segment 130, and the steam is reflected by the arc transition segment 130 and diffused to other regions of the cooking pot, so that the omnibearing steam heat diffusion can be realized. Specifically, the bottom of the guide pipe 400 is provided with steam nozzles 411, and the steam nozzles 411 at the bottom spray steam corresponding to the arc-shaped transition section 130. By means of the reflection of the arc-shaped transition section 130, the steam jet has a plurality of different directions, so that the food materials are promoted to move towards a plurality of different directions, and the food materials can be sufficiently rolled. The arc transition section 130 connects the bottom wall and the side wall, so the arc transition section can be diffused to the middle area of the cooking pot after being reflected, and the whole area of the cooking pot can be rolled and heated.

In this embodiment, the body 600 is laterally provided with an open space 610, the top of the open space 610 is provided with a head 620, the open space 610 is used for placing the cooking pan 100, and the head 620 is abutted with the pan cover 200 to introduce steam. A base 630 is provided at the bottom of the open space 610, and the cooking pan 100 is placed on the base 630. It can be understood that a sealing ring is arranged between the machine head and the cooker cover, and the machine head can be arranged in a lifting way or in a turnover way so as to realize butt joint sealing of the machine head and the cooker cover. In this embodiment, since the cooking pot is placed in the open space 610, the cooking pot 100 is set as a double-layer heat preservation pot, so that the food in the cooking pot can be preserved heat, and a user can conveniently take and place the cooking pot. Specifically, the cooking pot comprises an inner layer and an outer layer, an air interlayer is formed between the inner layer and the outer layer, so that a good heat preservation effect is achieved, further, vacuumizing treatment can be conducted on the interlayer between the inner layer and the outer layer, and the heat preservation effect is further improved.

Example two

The present embodiment is different from the first embodiment in that, in the present embodiment, the distance from the first steam vents to the bottom wall of the cooking pan is greater than the distance from the second steam vents to the bottom wall of the cooking pan. The two steam nozzles are both communicated below the liquid level of the food in the cooking pot and are positioned at different heights. Therefore, when the steam is introduced into the cooking pot, the heating in different height intervals can be realized. Of course, the first steam vents 412 may be located above the liquid level of the food in the cooking pot, and the second steam vents 413 may be located below the liquid level of the food in the cooking pot, as shown in fig. 4. During cooking, the second steam nozzle 413 is introduced into the liquid level of the food in the pot to heat the liquid in the pot, and the first steam nozzle 412 heats the space above the liquid level and can radiate heat to the upper region of the liquid level. Because the first steam nozzle conducts steam heating above the liquid level, the effect of inhibiting foam can be achieved during cooking, and the liquid in the pot is prevented from overflowing due to the foam generated in the boiling process.

EXAMPLE III

The difference between the first embodiment and the second embodiment is that, referring to fig. 5, the guide tube of the present embodiment further includes an adapter 440, the adapter 440 is connected to the first guide tube 401 and the second guide tube 402, and the adapter 440 is fixed to the pot cover 200. The side wall of the adapter 440 may be provided with a backflow prevention hole 421. The guide tubes are connected through the adapter 440, and when the guide tubes are detached, the guide tubes can be detached for cleaning only by mounting and detaching the adapter 440. The first guide pipe 401 and the second guide pipe 402 of this embodiment are arranged in parallel, and extend into the cooking pot from top to bottom, and the two guide pipes of this embodiment have the same length and both extend below the liquid level of the food in the cooking pot. It is understood that the adapter 440 may be integrally formed with the guide tube, or the guide tube may be detachably disposed on the adapter. In other embodiments, the guiding pipes may have different lengths, wherein one guiding pipe extends below the liquid level of the food material, and the other guiding pipe is located above the liquid level of the food material.

Example four

The difference between the third embodiment and the second embodiment is the specific structure of the guide tube, and in the present embodiment, referring to fig. 6 and 7, the first guide tube 401 and the second guide tube 402 are arranged in a crossing manner and are both fixed on the pot cover 200 through the adapter 440. In this embodiment, the adapter 440 may be integrally formed with the guide tube, or two connectors may be disposed on the adapter 440 to respectively mount the first guide tube 401 and the second guide tube 402.

It is above only the utility model discloses a preferred embodiment, the utility model discloses a scope of protection does not only confine above-mentioned embodiment, the all belongs to the utility model discloses a technical scheme under the thinking all belongs to the utility model discloses a scope of protection. It should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. A steam heating type kitchen appliance comprises a machine body, a cooking pot and a pot cover, wherein a guide pipe which extends into the cooking pot to guide steam is arranged on the pot cover, and the machine body is provided with a steam generator communicated with the guide pipe.

2. A steam heated kitchen appliance as claimed in claim 1, characterized in that said first guide duct is provided with first steam vents and said second guide duct is provided with second steam vents.

3. A steam heated kitchen appliance as claimed in claim 2 wherein said first steam vents are spaced further from the bottom wall of the cooking pan than said second steam vents.

4. A steam heated kitchen appliance as claimed in claim 2 wherein said first steam vents are located above the level of the food in the cooking pot and said second steam vents are located below the level of the food in the cooking pot.

5. A steam heated kitchen appliance as claimed in claim 2 wherein the distance between said first and second steam vents is greater than the radius of the bottom surface of said cooking pan.

6. A steam heated kitchen appliance as claimed in claim 1, characterized in that said first and second guide ducts are arranged centrally symmetrically with respect to the cooking pot.

7. A steam heated kitchen appliance as claimed in claim 1 wherein said guide duct comprises a plurality of guide ducts disposed about the centre of said cooking pot.

8. A steam heated kitchen appliance as claimed in claim 1 wherein said guide tube further comprises an adapter, said adapter connecting said first and second guide tubes, said adapter being secured to a lid.

9. A steam heated kitchen appliance as claimed in claim 8 wherein said adaptor has anti-drainback holes in a side wall thereof.

10. A steam heated kitchen appliance as claimed in claim 1 wherein said body defines laterally an open space, said open space defining a top for receiving a cooking pan, said top abutting said lid for introducing steam.

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