CN211984969U - Pan and cooking device - Google Patents
Pan and cooking device Download PDFInfo
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- CN211984969U CN211984969U CN201922501171.3U CN201922501171U CN211984969U CN 211984969 U CN211984969 U CN 211984969U CN 201922501171 U CN201922501171 U CN 201922501171U CN 211984969 U CN211984969 U CN 211984969U
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Abstract
The utility model relates to the field of household appliances, a pan and cooking device is disclosed, the pan includes outer pot, interior pot and heat conduction connecting piece, is formed with the airtight intermediate layer chamber that has held the phase transition working medium between interior pot and the outer pot, wherein, is provided with outer pot quick heat conducting area on the outer pot, is equipped with interior pot quick heat conducting area on the interior pot, and the quick heat conducting area of interior pot and outer pot are connected respectively to the inside and outside both ends of heat conduction connecting piece setting in airtight intermediate layer chamber. So set up, can directly just conduct the quick heat conduction district of pot in the heat of the quick heat conduction district of outer pot fast through the heat conduction connecting piece, make and eat the material and roll in the pot, be favorable to making the food that boils and form have better edible taste, and then give the better use experience of user.
Description
Technical Field
The utility model belongs to the domestic appliance field specifically, relates to a pan and cooking device.
Background
In the use of cooking devices such as an electric cooker or an electric pressure cooker, in order to ensure that a cooker in the cooking device is heated more uniformly and avoid the situation of sticking or burning due to excessive local heating, an effective solution is to adopt a double-layer cooker, namely, the cooker is of a double-layer structure with an inner cooker and an outer cooker, and liquid phase change working media are loaded in interlayer cavities of the inner cooker and the outer cooker.
In the process of cooking utensil operation, because the temperature of the whole pot wall of interior pot is comparatively close, cause the difficult production of the edible material of holding in interior pot to roll, like this, will make the edible material of the pot wall that is close to interior pot overcooked because of being heated more, and the edible material of the pot wall of keeping away from interior pot is born because of being heated less, and then influences the edible taste of the food that the cooking formed, brings not good use experience for the user.
SUMMERY OF THE UTILITY MODEL
To the above-mentioned not enough or defect among the prior art, the utility model provides a pan and cooking device can make the edible material of each position of holding in the pan be heated evenly, is favorable to promoting the edible taste of the food that cooks and form, and then promotes user's use and experiences.
In order to achieve the above object, the utility model provides a pot, the pot includes: the outer pot is provided with an outer pot rapid heat conducting area; the inner pot is provided with an inner pot rapid heat conducting area; and the heat conduction connecting piece is arranged in a closed interlayer cavity which is formed between the inner pot and the outer pot and is used for accommodating the phase change working medium, and the inner end and the outer end of the heat conduction connecting piece are respectively connected with the inner pot quick heat conduction area and the outer pot quick heat conduction area.
Optionally, the heat conducting connector is a corrosion resistant member with a heat conductivity not less than 10W/(m.k) and not more than 300W/(m.k); and/or the heat conduction connecting piece is cylindrical or prismatic.
Optionally, the inner pan rapid heat conducting area comprises an inner pan central heat conducting area arranged at the central part of the bottom wall of the inner pan, the outer pan rapid heat conducting area comprises an outer pan central heat conducting area arranged at the central part of the bottom wall of the outer pan, and the heat conducting connecting piece comprises a central heat conducting piece, wherein the inner end of the central heat conducting area is connected with the inner pan central heat conducting area, and the outer end of the central heat conducting area is connected with the outer pan central heat conducting area.
Optionally, the heating region of the outer pan is located at an outer ring portion of the bottom wall of the outer pan, the cross-sectional area of the central heat-conducting member gradually decreases from the outer end to the inner end, or the central heat-conducting member is a heat-conducting member with a uniform cross-sectional area and a cross-sectional area not less than 4mm2And not more than 20mm2(ii) a Or the heating area of the outer pot covers the central part of the bottom wall of the outer pot, the cross section area of the central heat conducting piece is gradually increased from the outer end to the inner end, or the central heat conducting piece is a heat conducting piece with equal cross section area and the cross section area is not less than 0.5mm2And not more than 10mm2。
Optionally, the inner-pot rapid heat conduction area includes a plurality of inner-pot outer-ring heat conduction areas arranged around a central portion of a bottom wall of the inner pot, the outer-pot rapid heat conduction area includes a plurality of outer-pot outer-ring heat conduction areas arranged around a central portion of a bottom wall of the outer pot, the heat conduction connecting member includes a plurality of outer-ring heat conduction members, and inner and outer ends of the outer-ring heat conduction members are respectively connected with the inner-pot outer-ring heat conduction areas and the outer-pot outer-ring heat conduction areas.
Optionally, the outer ring heat-conducting members are arranged in groups, and the arrangement area of each outer ring heat-conducting member is annular and is arranged concentrically with the bottom wall of the inner pot.
Optionally, the heating region of the outer pot covers an outer ring portion of the bottom wall of the outer pot, the cross-sectional area of the outer ring heat-conducting member gradually increases from the outer end to the inner end, or the outer ring heat-conducting member is a heat-conducting member with a uniform cross-sectional area, and the cross-sectional area is not less than 0.5mm2And not more than 10mm2。
Optionally, a porous layer of the heat conducting member is arranged on the outer peripheral wall of the heat conducting connecting member; and/or the closed interlayer cavity is a vacuum cavity.
Optionally, the outer end of the heat-conducting connecting piece is welded or bonded to the outer pot; and/or the inner end of the heat-conducting connecting piece is connected with the inner pot in a welding or bonding way.
The utility model also provides a cooking device, cooking device includes the pan.
In the utility model, the pot comprises an outer pot, an inner pot and a heat conduction connecting piece, wherein, an outer pot rapid heat conduction area and an inner pot rapid heat conduction area are respectively arranged on the outer pot and the inner pot, a closed interlayer cavity is clamped between the inner pot and the outer pot, a phase change working medium is accommodated in the closed interlayer cavity, and the heat conduction connecting piece is positioned in the closed interlayer cavity, and the inner end and the outer end of the heat conduction connecting piece are respectively connected with the inner pot rapid heat conduction area and the outer pot rapid heat conduction area, thus, the heat of the outer pot rapid heat conduction area can be directly and rapidly conducted to the inner pot rapid heat conduction area through the heat conduction connecting piece, thereby the inner pot rapid heat conduction area is locally overheated to generate bubbles, thus, the food can roll in the inner pot through the rising and/or breaking of the bubbles, thereby the food materials at each position accommodated in the inner pot can be uniformly heated, the cooked food has better edible taste, thereby giving the user a better cooking experience.
Other features and advantages of the present invention will be described in detail in the detailed description which follows.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
fig. 1 is a three-dimensional structure view of a pot in an optional embodiment of the present invention;
FIG. 2 is an overall cross-sectional view of FIG. 1;
FIG. 3 is an enlarged view of portion A of FIG. 2;
fig. 4 is a top view of the heat conductive connecting member in fig. 2 arranged in the sealed interlayer cavity, that is, a top view of the heat conductive connecting member in the first alternative embodiment of the present invention arranged in the sealed interlayer cavity;
fig. 5 is a top view of the arrangement of the second alternative embodiment of the heat conductive connecting member in the closed interlayer cavity;
fig. 6 is a top view of the third alternative embodiment of the present invention showing the arrangement of the heat conductive connecting member in the closed interlayer cavity.
Description of reference numerals:
1 inner pot and 2 outer pot
3 Heat conduction connecting piece
31 central heat conducting member 32 outer ring heat conducting member
L-phase change working medium Q closed interlayer cavity
Detailed Description
The following detailed description of the embodiments of the present invention will be made with reference to the accompanying drawings. It is to be understood that the description of the embodiments herein is for purposes of illustration and explanation only and is not intended to limit the invention.
It should be noted that, in the present invention, the embodiments and features of the embodiments may be combined with each other without conflict.
In the present invention, unless otherwise specified, the use of directional terms such as "upper, lower, top, bottom" and "upper" are generally used with respect to the orientation shown in the drawings or the positional relationship of the components with respect to each other in the vertical, vertical or gravitational direction.
The present invention will be described in detail below with reference to the accompanying drawings in conjunction with embodiments.
The utility model discloses at first provide a pan, refer to fig. 1 to 4, the pan includes outer pot 2, interior pot 1 and heat conduction connecting piece 3, wherein, be provided with outer pot quick heat conduction district on the outer pot 2, the quick heat conduction district of pot in being equipped with on the interior pot 1 to heat conduction connecting piece 3 sets up in the airtight intermediate layer chamber Q that has phase transition working medium L that holds that forms between interior pot 1 and the outer pot 2, the quick heat conduction district of pot and outer pot quick heat conduction district in the interior both ends are connected respectively to heat conduction connecting piece 3. Wherein, the position relatively close to the center of the cooker is defined as 'inner' and the position relatively far away from the center of the cooker is defined as 'outer'; the heat conduction area defined on the outer pot 2 and connected with the heat conduction connecting piece 3 is an outer pot rapid heat conduction area, and the heat conduction area defined on the inner pot 1 and connected with the heat conduction connecting piece 3 is an inner pot rapid heat conduction area.
Additionally, the utility model also provides a cooking device, this cooking device includes the pan. In particular, the cooking device further comprises a heating element for heating the outer pot 2 within the pot. Wherein, the heating element can be selected from an electric heating tube, an electric heating film, a PTC heating sheet or an electromagnetic induction heating coil. The cooking device may be an electric cooker, an electric pressure cooker, or the like for cooking food materials contained in a pot, but is not limited thereto.
In the utility model, an outer pot rapid heat conducting area and an inner pot rapid heat conducting area are respectively arranged on an outer pot 2 and an inner pot 1 of a pot, and a heat conducting connecting piece 3 which is respectively connected with the outer pot rapid heat conducting area and the inner pot rapid heat conducting area is arranged at the inner end and the outer end in a closed interlayer cavity Q, so the arrangement is that when a heating element heats the outer pot 2, the heat of the outer pot rapid heat conducting area can be directly and rapidly conducted to the inner pot rapid heat conducting area through the heat conducting connecting piece 3, thereby the inner pot rapid heat conducting area is rapidly heated and has higher temperature, further the inner pot rapid heat conducting area is locally overheated (compared with other parts of the inner pot 1), thus, when the outer pot 2 is heated, bubbles are easily generated on the inner wall surface of the inner pot rapid heat conducting area, then the bubbles are separated from the inner wall surface of the inner pot rapid heat conducting area and move upwards, finally the bubbles break in food or on the liquid level of the food, through the upward movement and/or the breakage of steam bubbles, can produce the disturbance to the edible material of holding in the pan to can make the edible material in interior pot 1 roll, avoid appearing being close to the edible material of the pot wall of interior pot 1 overcooked and/or keep away from the edible material of the pot wall of interior pot 1 and press from both sides living bad phenomenon, the edible material of each position of impelling holding in interior pot 1 is heated evenly, and then can make the food that forms of cooking through the pan have the edible taste of preferred, can give better use experience of user.
Specifically, the local overheating temperature of the inner pot rapid heat conduction area should be not less than 2 ℃ and not more than 10 ℃. It can be understood that if the local overheating temperature of the inner pot rapid heat conduction area is too small, it is not beneficial to generate steam bubbles on the inner wall surface of the inner pot rapid heat conduction area, and if the local overheating temperature of the inner pot rapid heat conduction area is too large, the situation that the food material sticks to the pot or the food material is burnt is easy to occur.
In order to rapidly transfer the heat of the outer pot rapid heat transfer area to the inner pot rapid heat transfer area, the heat transfer coefficient of the heat transfer connecting member 3 should be not less than 10W/(m.k) and not more than 300W/(m.k). In addition, the heat conduction connecting piece 3 should be corrosion-resistant, so, when the heat conduction connecting piece 3 is in the long-term contact process with the phase change working medium L, the phase change working medium L can be prevented from corroding the heat conduction connecting piece 3, and the operation stability and the service life of the heat conduction connecting piece 3 are favorably improved. Specifically, the heat conductive connector 3 may be made of a corrosion-resistant material such as stainless steel or copper. The phase-change working medium L can be water, an ethanol aqueous solution or an ether aqueous solution and other liquids, so that the pot is favorable for users to safely and hygienically cook food materials, and the boiling point of water is higher, so that the heating rate of the food materials is more favorable for being improved.
In addition, a cavity body clamped between the inner pot 1 and the outer pot 2 is set to be a closed interlayer cavity Q, so that the vaporized phase change working medium L can be prevented from escaping from the closed interlayer cavity Q. In order to reduce the vaporization temperature of the phase-change working medium L and further improve the heat transfer efficiency of the cookware, the closed interlayer cavity Q is preferably set as a vacuum cavity (i.e. the pressure in the closed interlayer cavity Q is lower than one atmospheric pressure).
Specifically, the position that sets up of interior quick heat conduction district of pot and outer pot quick heat conduction district can have the multiple, for example, interior quick heat conduction district of pot sets up on the perisporium of pot 1 in, outer pot quick heat conduction district sets up on the perisporium of outer pot 2, and the radial one-to-one setting of pot is followed to interior quick heat conduction district of pot and outer pot, or interior quick heat conduction district sets up on the diapire of pot 1 in, outer pot quick heat conduction district sets up on the diapire of outer pot 2, and interior quick heat conduction district of pot and outer pot set up along the axial one-to-one of pan etc., as long as heat on the quick heat conduction district of outer pot can be conducted to interior quick heat conduction district of pot and then make the edible material production of holding in pot 1 roll through heat conduction connecting piece 3, here is no longer the example one by one.
For the convenience of production and assembly, referring to fig. 4 to 6, the thermally conductive connector 3 has a cylindrical or prismatic shape. Of course, the heat conducting connector 3 may also be in other suitable special-shaped shapes as long as the heat of the outer pot rapid heat conducting area can be conducted to the inner pot rapid heat conducting area through the heat conducting connector 3, and the description is omitted here.
Specifically, among the food materials accommodated in the inner pot 1, the food material located at the central portion of the inner cavity of the inner pot 1 (i.e., the region axially upward from the central portion of the bottom wall of the inner pot 1 in the inner cavity of the inner pot 1), especially the food material located at the upper portion of the central portion of the inner cavity of the inner pot 1, is relatively distant from the pot wall (including the bottom wall and the peripheral wall of the inner pot 1) of the inner pot 1, so that the situation that the cooked food is half-cooked during the cooking process is relatively likely to occur. In view of the above, referring to fig. 4 and 5, the inner pot central heat conduction area includes an inner pot central heat conduction area disposed at the central portion of the bottom wall of the inner pot 1, the outer pot central heat conduction area includes an outer pot central heat conduction area disposed at the central portion of the bottom wall of the outer pot 2, the heat conduction connector 3 includes a central heat conduction member 31 having an inner end connected to the inner pot central heat conduction area and an outer end connected to the outer pot central heat conduction area, such that the inner pot central heat conduction area and the outer pot central heat conduction area are disposed at the central portion of the bottom wall of the inner pot 1 and the central portion of the bottom wall of the outer pot 2, respectively, and heat of the outer pot central heat conduction area is conducted to the inner pot central heat conduction area through the central heat conduction member 31, thereby causing local overheating of the inner pot central heat conduction area and generating bubbles on the inner wall surface thereof, and then causing the food material located at the central portion of the inner cavity of the inner pot, therefore, the food material which is originally positioned at the center of the inner cavity of the inner pot 1 can receive more heat, the phenomenon of half-cooked food caused by insufficient heating is avoided, and better cooking experience can be given to a user.
Alternatively, when the heating area of the outer pan 2 is located at the outer ring part of the bottom wall of the outer pan 2 (i.e. the heating element heats the outer ring part of the bottom wall of the outer pan 2), the central heat conducting member 31 may be providedAre heat-conducting members of equal cross-sectional area (i.e., equal cross-sectional area from the outer end to the inner end of the central heat-conducting member 31). Wherein the cross-sectional area of the central heat-conducting member 31 should be not less than 4mm2Therefore, the situation that steam bubbles are difficult to generate on the inner wall surface of the inner pot quick heat conduction area due to insufficient heat conducted to the inner pot quick heat conduction area through the central heat conduction piece 31 can be effectively avoided. In order to avoid the situation that the temperature of the quick heat conducting area of the inner pot is too high and the food material is stuck or burnt, the cross section area of the central heat conducting piece 31 is set to be not more than 20mm2. In addition, since the rapid heat conduction area of the outer pot is far from the heating area of the outer pot 2, the central heat conduction member 31 may be further configured such that the cross-sectional area gradually decreases from the outer end to the inner end in order to prevent the occurrence of insufficient heat in the rapid heat conduction area of the inner pot.
In addition, when the heating area of the outer pot 2 covers the central portion of the bottom wall of the outer pot 2 (i.e., the heating element heats at least the central portion of the bottom wall of the outer pot 2), the central heat-conducting member 31 may be provided as a heat-conducting member of an equal cross-sectional area (i.e., the cross-sectional area is equal from the outer end to the inner end of the central heat-conducting member 31). Specifically, the cross-sectional area of the central heat-conducting member 31 should be not less than 0.5mm2And not more than 10mm2. It can be understood that, when the cross-sectional area of the central heat-conducting member 31 is preferably within the above range, not only the situation that it is difficult to generate bubbles on the inner wall surface of the inner pot rapid heat-conducting area due to insufficient heat conducted to the inner pot rapid heat-conducting area can be avoided, but also the food material can be prevented from sticking or burning due to the excessive temperature of the inner pot rapid heat-conducting area. Of course, the central heat conducting member 31 can be set to gradually increase the cross-sectional area from the outer end to the inner end, so that the situation that the food material sticks or burns due to too much heat conducted to the inner pot rapid heat conducting area can be avoided, and the use experience is promoted.
For the edible material that makes the inner chamber outer loop position (including in the inner chamber of pot 1 promptly, from the ascending region of diapire outer ring portion edge axial of interior pot 1) that is located interior pot 1 also has better disturbance effect, refer to fig. 4 and fig. 6, interior pot quick heat-conducting area includes a plurality of interior pot outer loop heat-conducting areas that set up around the diapire central part of interior pot 1, outer pot quick heat-conducting area includes a plurality of outer pot outer loop heat-conducting areas that set up around the diapire central part of outer pot 2, heat-conducting connecting piece 3 includes a plurality of outer loop heat-conducting pieces 32, the inside and outside both ends of outer loop heat-conducting piece 32 link to each other with interior pot outer loop heat-conducting area and outer pot outer loop heat-.
Alternatively, when the heating area of the outer pot 2 covers the outer ring portion of the bottom wall of the outer pot 2 (i.e. the heating element at least heats the outer ring portion of the bottom wall of the outer pot 2), the outer ring heat-conducting member 32 may be configured as a heat-conducting member with a uniform cross-sectional area (i.e. the cross-sectional area is equal from the outer end to the inner end of the outer ring heat-conducting member 32). Wherein the cross-sectional area of the outer ring heat-conducting member 32 should be not less than 0.5mm2Therefore, the situation that steam bubbles are difficult to generate on the inner wall surface of the inner pot quick heat conduction area due to insufficient heat conducted to the inner pot quick heat conduction area through the outer ring heat conduction piece 32 can be effectively avoided. In order to avoid the situation that the temperature of the quick heat conducting area of the inner pot is too high and the food material is stuck to the pot or burnt, the cross section area of the outer ring heat conducting piece 32 is set to be not more than 10mm2. In addition, since the heating element directly heats the outer pot rapid heat conducting area, the outer ring heat conducting member 32 may be configured such that the cross sectional area gradually increases from the outer end to the inner end in order to avoid the situation that the food material sticks to the pot or burns due to excessive heat conducted to the inner pot rapid heat conducting area. Wherein, the area relatively close to the center of the bottom wall is defined as the central part of the bottom wall, and the area relatively far from the center of the bottom wall is defined as the outer ring part of the bottom wall.
In order to enable the food material in the outer ring portion of the inner cavity of the inner pot 1 to roll uniformly and to promote the cooked food to have better eating taste, preferably, referring to fig. 4 and 6, a plurality of outer ring heat-conducting members 32 are arranged in groups, and the arrangement area of each group of outer ring heat-conducting members 32 is circular and is arranged concentrically with the bottom wall of the inner pot 1. Generally, the bottom wall of the inner pot 1 is disc-shaped.
Optionally, the outer peripheral wall of the heat conduction connecting piece 3 is provided with a heat conduction piece porous layer, so that the heat conduction piece porous layer has a large specific surface area, and the heat conduction speed is favorably increased, so that the heat of the heat conduction connecting piece 3 can be quickly conducted to the phase change working medium L, the phase change working medium L can be more quickly vaporized, and the heat conduction efficiency of the pot can be favorably improved.
In addition, the outer side wall of the closed interlayer cavity Q is provided with an outer porous layer, so that a heating element continuously heats the phase change working medium L through the outer pot 2 to vaporize the liquid working medium (namely the liquid phase change working medium L) into a gaseous working medium (namely the gaseous phase change working medium L), the bottom of the outer pot 2 can generate a liquid losing state, and the outer porous layer has a large specific surface area, so that the heat transfer speed can be accelerated, the gaseous working medium can be rapidly condensed on the outer porous layer into the liquid working medium, and then the liquid working medium can flow back to the bottom of the outer pot 2 under the action of gravity, so that the rate of supplementing the liquid working medium to the bottom of the outer pot 2 can be effectively improved, the situation that the gaseous working medium cannot be generated in time due to the lack of the liquid working medium at the bottom of the closed interlayer cavity Q is prevented, and further the good cycle of vapor and liquid phases of the phase, is favorable for avoiding the adverse effect on the heat transfer efficiency of the cookware.
Optionally, an inner porous layer is arranged on the inner side wall of the closed interlayer cavity Q, and the inner porous layer has a larger specific surface area, so that the heat transfer speed is accelerated, a gaseous working medium can be rapidly condensed into a liquid working medium on the inner porous layer, heat carried in the gaseous working medium can be rapidly conducted to the inner wall surface of the inner pot 1 through the inner porous layer, and then the food material accommodated in the inner pot 1 is heated and cooked through the inner wall surface of the inner pot 1. Like this, can make the heat that gaseous state working medium carried can conduct the internal face to interior pot 1 fast through setting up interior porous layer to can effectively improve the heat transfer efficiency of pan, make the quick temperature rise of interior pot 1, be favorable to improving the rate of heating of eating the material, and then give the better culinary art of user and experience.
In order to improve the temperature resistance and the service life of the pot, the outer end of the heat-conducting connecting piece 3 is welded or bonded to the outer pot 2, and/or the inner end of the heat-conducting connecting piece 3 is welded or bonded to the inner pot 1. Of course, there are many ways to connect the inner end of the heat-conducting connecting member 3 to the inner pot 1 and/or the outer end of the heat-conducting connecting member 3 to the outer pot 2, which are not illustrated here.
It should be noted that other configurations and functions of the pot and the cooking device according to the embodiments of the present invention are known to those skilled in the art, and are not described herein in detail to reduce redundancy.
The above description is only a preferred embodiment of the present invention, and should not be taken as limiting the invention, and any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and in order to avoid unnecessary repetition, the present invention does not need to describe any combination of the features.
In addition, various embodiments of the present invention can be combined arbitrarily, and the disclosed content should be regarded as the present invention as long as it does not violate the idea of the present invention.
Claims (10)
1. A pot, characterized in that, the pot includes:
the outer pot is provided with an outer pot rapid heat conducting area;
the inner pot is provided with an inner pot rapid heat conducting area; and
the heat conduction connecting piece is arranged in a closed interlayer cavity which is formed between the inner pot and the outer pot and contains a phase change working medium, and the inner end and the outer end of the heat conduction connecting piece are respectively connected with the inner pot quick heat conduction area and the outer pot quick heat conduction area.
2. The cookware according to claim 1, wherein said heat conductive connection is a corrosion resistant connection having a thermal conductivity of not less than 10W/(m-k) and not more than 300W/(m-k); and/or the heat conduction connecting piece is cylindrical or prismatic.
3. The cookware of claim 1, wherein said inner pot rapid thermal conductive area comprises an inner pot central thermal conductive area disposed at a central portion of a bottom wall of said inner pot, said outer pot rapid thermal conductive area comprises an outer pot central thermal conductive area disposed at a central portion of a bottom wall of said outer pot, said thermal conductive connector comprises a central thermal conductive member having an inner end connected to said inner pot central thermal conductive area and an outer end connected to said outer pot central thermal conductive area.
4. The pot as claimed in claim 3, wherein the heating area of the outer pot is located at an outer ring portion of the bottom wall of the outer pot, the cross-sectional area of the central heat-conducting member is gradually decreased from an outer end to an inner end, or the central heat-conducting member is a heat-conducting member having a uniform cross-sectional area and a cross-sectional area of not less than 4mm2And not more than 20mm2；
Or the heating area of the outer pot covers the central part of the bottom wall of the outer pot, the cross section area of the central heat conducting piece is gradually increased from the outer end to the inner end, or the central heat conducting piece is a heat conducting piece with equal cross section area and the cross section area is not less than 0.5mm2And not more than 10mm2。
5. The pot as claimed in any one of claims 1 to 4, wherein the inner pot rapid heat conduction area comprises a plurality of inner pot outer ring heat conduction areas arranged around a central portion of a bottom wall of the inner pot, the outer pot rapid heat conduction area comprises a plurality of outer pot outer ring heat conduction areas arranged around a central portion of a bottom wall of the outer pot, the heat conduction connecting member comprises a plurality of outer ring heat conduction members, and inner and outer ends of the outer ring heat conduction members are respectively connected with the inner pot outer ring heat conduction areas and the outer pot outer ring heat conduction areas.
6. The pot as claimed in claim 5, wherein the plurality of outer ring heat-conducting members are arranged in groups, and the arrangement area of each group of outer ring heat-conducting members is circular and is arranged concentrically with the bottom wall of the inner pot.
7. The pot as claimed in claim 5, wherein the heating area of the outer pot covers the outer potThe cross-sectional area of the outer ring heat-conducting member gradually increases from the outer end to the inner end, or the outer ring heat-conducting member is a heat-conducting member with equal cross-sectional area and the cross-sectional area is not less than 0.5mm2And not more than 10mm2。
8. The pot as claimed in claim 1, wherein the outer peripheral wall of the heat conductive connecting member is provided with a heat conductive member porous layer; and/or the closed interlayer cavity is a vacuum cavity.
9. The pot as claimed in claim 1, wherein the outer end of the heat conductive connector is welded or bonded to the outer pot;
and/or the inner end of the heat-conducting connecting piece is connected with the inner pot in a welding or bonding way.
10. A cooking device, characterized in that it comprises a pot according to any of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201922501171.3U CN211984969U (en) | 2019-12-31 | 2019-12-31 | Pan and cooking device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201922501171.3U CN211984969U (en) | 2019-12-31 | 2019-12-31 | Pan and cooking device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN211984969U true CN211984969U (en) | 2020-11-24 |
Family
ID=73428213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201922501171.3U Active CN211984969U (en) | 2019-12-31 | 2019-12-31 | Pan and cooking device |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN211984969U (en) |
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2019
- 2019-12-31 CN CN201922501171.3U patent/CN211984969U/en active Active
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