CN213028606U - Electromagnetic cooking utensil - Google Patents

Abstract

The utility model provides an electromagnetic cooking utensil, include: a pan body; the dish seat comprises a dish bottom part and a dish side part which are connected, the dish bottom part and the dish side part are enclosed to form an accommodating cavity with an opening, and the pot body is arranged in the accommodating cavity; the coil seat comprises at least two coils, the at least two coils are distributed on one side of the disk seat, which is far away from the containing cavity, at intervals, and the at least two coils cover one part of the bottom of the disk and one part of the side of the disk. The at least two coils are distributed on the mounting side of the tray base, which is far away from the containing cavity, at intervals, so that the pot body placed in the mounting cavity can be heated by the at least two coils at different positions, and compared with the prior art in which the coils are continuously distributed on the side wall of the pot body or the bottom wall of the pot body, the pot body is only provided with a larger heated area, the heated area is changed from a single large-circle heated area into a plurality of small heated areas, the rolling frequency and the heating uniformity of food materials in the pot body are increased, and the problem of non-uniform cooking degree of the food materials in the pot body is solved.

Description

Electromagnetic cooking utensil

Technical Field

The utility model relates to a kitchen equipment technical field particularly, relates to an electromagnetic cooking utensil.

Background

In household electrical appliances, electromagnetic heating is almost entirely widespread. For an electromagnetically heated rice cooker, it is the coil in the coil disk that generates the magnetic field. As shown in fig. 1 and 2, the coil 300 'is conventionally wound around the central axis of the coil disk, and the coil 300' is almost circular in design, and the magnetic field generated by the coil is converted into a thermal field on the pot body, and the thermal field almost forms a heating area around the pot body. When cooking, because the bowl shape and the center of the pot body are inwards convex, and simultaneously because the annular thermal field formed by the pot body leads to the rice cooker to have insufficient heat at the center part of the pot body, the heat bubbles are flushed out along the side wall of the pot body, so that most of the heat of the bubbles is brought to the rice at the side wall, and the rice at the center part cannot be boiled to obtain fragrant and sweet rice through big fire due to uneven heating, but only is boiled to form the rice with much moisture content through warm water, thereby affecting the taste.

SUMMERY OF THE UTILITY MODEL

The present invention is directed to at least one of the problems of the prior art or the related art.

To this end, an aspect of the present invention provides an electromagnetic cooking appliance.

In view of this, an aspect embodiment of the present invention provides an electromagnetic cooking apparatus, including: a pan body; the dish seat comprises a dish bottom part and a dish side part which are connected, the dish bottom part and the dish side part are enclosed to form an accommodating cavity with an opening, and the pot body is arranged in the accommodating cavity; the at least two coils are distributed on one side of the disc seat, which is far away from the accommodating cavity, at intervals; at least two coils cover a portion of the bottom of the tray and a portion of the side of the tray.

The embodiment of the utility model provides an electromagnetic cooking utensil, including the pot body, dish seat and two at least coils. The pot body is used for holding food materials, can be fixedly arranged in the holding cavity of the tray seat and can be detachably connected with the tray seat, so that the food materials can be conveniently taken out from the holding cavity of the tray seat. The dish seat can provide support for the pot body, and the coil can produce alternating magnetic field as electromagnetic heating element. Under the action of the alternating magnetic field, the pot body with magnetic conductivity can generate heat, thereby realizing cooking. Specifically, bubbles can be generated on the surface of the pot body and flushed into liquid in the pot body, so that the liquid at the position where the bubbles are flushed out is heated. Specifically, an accommodating cavity with an opening is defined by the bottom of the plate seat and the side of the plate seat and used for placing a pot body; the quantity of coil is at least two, all is located the disk seat and deviates from the installation side that holds the chamber to interval distribution. The at least two coils are distributed on the mounting side of the tray base, which is far away from the containing cavity, at intervals, so that the pot body placed in the mounting cavity can be heated by the at least two coils at different positions, and compared with the prior art in which the coils are continuously distributed on the side wall of the pot body or the bottom wall of the pot body, the pot body is only provided with a larger heated area, the heated area is changed from a single large-circle heated area into a plurality of small heated areas, the rolling frequency and the heating uniformity of food materials in the pot body are increased, and the problem of non-uniform cooking degree of the food materials in the pot body is solved.

Further, by covering at least two coils not only the pan bottom portion of a part of the pan base but also the pan side portion of a part of the pan base, all the coils of the electromagnetic cooking appliance can heat the food material in the pan body from the side surface of the pan body, and can also heat the food material in the pan body from the bottom portion of the pan body. The rolling frequency and the heating uniformity of the food materials in the pot body can be better increased by combining the interval distribution of all the coils, and the non-uniform cooking degree of the food materials in the pot body is avoided.

For example, when the pot body is used for cooking rice, the coils are used as electromagnetic heating elements, bubbles are generated on the surface of the pot body by heat generated by heating, and the bubbles are washed out at thin parts of the conjunctiva due to the fact that the rice forms the conjunctiva at the surface contacting with the surface of the pot body, wherein the thin parts of the conjunctiva are positions corresponding to the central part and the outer part of each coil. A part of bubbles are flushed out from the position corresponding to the central part of the coil, and the rice-water mixture in the middle of the pot body is uniformly heated by the brought heat; the other part of the bubbles are flushed out from the position corresponding to the outside of the coil, and the brought heat enables the rice-water mixture on the side wall of the pot body to be uniformly heated. Compared with the prior art, the embodiment of the utility model provides an electromagnetic cooking utensil has a plurality of interval distribution's coil, is favorable to the bubble to dash out from a plurality of positions, is favorable to providing sufficient heat for pot body middle part, guarantees that the rice water mixture at pot body middle part is heated evenly, promotes the taste. When food with more liquid is cooked, for example, porridge is cooked, because the rice is less than water and more than water, the contact area of the rice and the surface of the pot body is small, only a small amount of conjunctiva is formed, bubbles can be flushed out from all parts of the coil, the heat can be brought to the middle part of the pot body, and because the rice is small in size and the rice in the pot is small, the bubbles can fully disturb the liquid in the pot, the heat transfer effect in the liquid is further improved, and the uniform heating of the rice-water mixture is realized. If the film is not formed during cooking soup, the bubbles can be continuously flushed out from each part of the coil unit, and the heat can be also brought to the middle part of the pot body, so that the food is heated uniformly.

In addition, according to the utility model discloses above-mentioned technical scheme provides an electromagnetic cooking utensil still has following additional technical characteristics:

in one possible design, the distance between the at least two coils and the pan body ranges from 2.5mm to 10 mm.

In the design, the distance between the outer surface of the pot body and each coil is 2.5mm to 10mm, for example, the distance between the outer surface of the pot body and each coil is 2.6mm, 4mm, 6mm, 8.6mm or 9.5mm, and the like, and the coupling parameters of each coil and the pot body are favorably increased by reducing the working distance between the coil and the pot, namely reducing the distance between the coil and the outer surface of the pot body, so that the electromagnetic induction heating conversion efficiency is improved, and the power and the energy efficiency of the electromagnetic cooking appliance are improved.

In particular, the related art dish seat is mostly bowl-shaped or arc-shaped. The coils are all arranged at the tray bottom and the tray side of the tray, or at the tray transition part between the tray bottom and the tray bottom wall and the tray side of the tray. According to the synchronous matching requirements of the coupling parameters of the coil and the pot body and the power and energy efficiency of the product, a larger working distance is formed between the coil and the pot body. And this application specifically makes the quantity of coil be at least two and interval distribution, and under the unchangeable condition of pot body size, the coupling parameter of the less coil of this application and the pot body can be less, if the coil still keeps at great working distance with the pot body, can seriously influence electromagnetic cooking utensil's power and energy efficiency. And this application makes the working distance of pot body and every coil specifically between 2.5mm to 10mm, is favorable to increasing the coupling parameter of every coil and pot body to guarantee electromagnetic cooking utensil's power and energy efficiency.

In addition, the distance between the outer surface of the pot body and each coil is larger than or equal to 2.5mm, so that the phenomenon that the coil is too close to the pot body to cause too small thickness of the disc seat, the structural strength of the disc seat is influenced, and even the phenomenon that the heating area of the orthographic projection of the coil on the pot body is too high to cause local scorching is avoided.

Further, the outer surface of the pan body has the same distance with each coil. When the coil heats the pan body, the pan body is beneficial to being heated evenly. Of course, in other embodiments, the outer surface of the pan body may be spaced differently from each coil, so long as the working spacing is maintained between 2.5mm and 10 mm.

In one possible design, the at least two coils comprise: at least two first coils, each first coil extending from a disk side to a disk bottom.

In this design, specifically make electromagnetic cooking utensil include two at least first coils, can extend to the portion of trying to get to the heart of a matter of dish seat from the dish side of dish seat through making every first coil homoenergetic in two at least first coils for every first coil homoenergetic is heated the lateral wall of the pot body and the diapire of the pot body simultaneously, is favorable to increasing the frequency of rolling and the homogeneity of being heated of edible material in the pot body the inside, is favorable to edible material thermally equivalent in the pot body, improves the culinary art effect.

In one possible embodiment, the at least two first coils are distributed at regular intervals around the central axis of the disk bottom.

In this design, make the whole first coil of electromagnetic cooking utensil around the axis interval distribution of the portion of trying to get to the heart of a matter of stock, for example make the equidistant distribution of whole first coil, when guaranteeing that the pot body is abundant and thermally equivalent, combine every first coil homoenergetic to extend to the portion of trying to get to the heart of a matter of stock from the dish side of stock, be favorable to reducing the quantity of heating unit to reduction in production cost.

In one possible embodiment, the minimum distance between the at least two first coils and the central axis of the base of the disk is greater than or equal to 2mm and less than or equal to 35 mm.

In this design, if the first coil is too far from the central axis of the pan bottom, heat will not be transferred to the middle of the pan body. Through the minimum interval of injecing the axis of first coil and coiled bottom, make arbitrary first coil produce the heat in the heating, when the bubble was kept away the position that the dead zone corresponds from the middle part with first coil and is washed out, the heat of taking out can reach pot body middle part, is favorable to making the abundant boiling in pot body middle part, and the food thermally equivalent in pot body middle part. Specifically, according to actual needs, the minimum distance between any first coil and the central axis of the tray bottom may also be greater than or equal to 2.5mm and less than or equal to 30mm, for example, the minimum distance between any first coil and the central axis of the tray bottom is 20 mm. When the minimum distance between any first coil and the central axis of the bottom of the plate is 20mm, when the first coil is heated, the heat can be transmitted to the middle part of the pot body, the food in the middle part of the pot body is guaranteed to be heated uniformly, so that rice absorbs water and is heated uniformly, the rice-water mixture in the middle part of the pot body is boiled fully, and fragrant and sweet rice is cooked.

In one possible design, the at least two coils further comprise: and the second coil is arranged at the bottom of the disc.

In this design, the electromagnetic cooking appliance is made to further include a second coil. Through setting up the second coil in the coiled bottom portion of plate seat, combine electromagnetic cooking utensil's the dish side portion of following the plate seat to extend to the coiled bottom portion's of plate seat first coil more than two, through the edible material in first coil and the second coil simultaneous heating pot body, can heat the edible material in the pot body from the bottom and the side of the pot body better to improve the homogeneity of being heated of edible material in the pot body.

Furthermore, the number of the second coils is one, and the second coils are arranged in the middle of the bottom of the disc. The uniformity of the food material heated in the bottom direction of the pot body is improved.

Further, the number of the second coils is multiple, and the second coils are distributed at the bottom of the disk at intervals. So that the bubbles can rise to the top of the food material from more positions, and the uniformity of heating from the food material in the bottom direction of the pot body is improved.

In one possible design, the disk seat further comprises a disk transition, which is connected between the disk bottom and the disk side.

In this design, the dish seat can provide support for the pan body. Through set up a set transition portion between a set bottom and a set side, both make the whole appearance of dish seat pleasing to the eye, still make the dish seat can with the shape looks adaptation of the pot body to make the pot body obtain good support, be favorable to improving the homogeneity of being heated of the interior edible material of pot body moreover.

In one possible design, each first coil encloses a middle keep-out zone, which corresponds to the disk transition.

In this design, the first coil encloses the middle part that corresponds with the dish transition portion of dish seat and keeps away the dead zone, and the dish transition portion sets up for the axis slope of coiled bottom portion, and the middle part keeps away the dead zone promptly and sets up for the axis slope of coiled bottom portion. Thereby make the middle part of first coil keep away the bubble that the dead zone corresponding position formed and change and reach pot body middle part, follow the food in pot body middle part and rush out, the heat that its took out can let the food thermally equivalent in pot body middle part.

In one possible design, at least two coils are wound around and attached to the surface of the disk seat facing away from the accommodating cavity.

In this design, through making the coil directly set up on the surface that the dish seat deviates from the holding chamber, avoided coil support's existence to save the quantity of spare part, be favorable to practicing thrift the cost, reduced electromagnetic cooking utensil's volume. And specifically, the coil winding edge is pasted on the coil base, or the coil is pasted on the coil base after being wound, and the coil is fixed on the coil base in a pasting mode, so that the assembly is convenient and firm.

In another possible design, the surface of the disk seat facing away from the accommodating cavity is provided with at least two winding portions, and each coil is wound on one winding portion.

In this design, can also set up wire winding portion on the surface that deviates from and holds the chamber of disk seat, make the coil cover establish in wire winding portion, and then realize setting up on disk seat, be favorable to improving the installation stability of coil.

In one possible design, the electromagnetic cooking appliance further comprises: at least two coil support, at least two coil support are connected with the disk seat, and every coil sets up in a coil support.

In the design, the coil support is connected with the disk seat, and the coil is arranged on the coil support to fix the coil, so that the coil is prevented from falling off. For the condition that the electromagnetic cooking appliance comprises at least two coils, compared with the traditional process for processing a coil cake, the coil support is more convenient for assembling the coils on the plate base, and the production efficiency can be improved.

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

Drawings

Fig. 1 is a schematic view showing a structure of a coil disk in the related art;

fig. 2 is a schematic view showing a structure of another coil disk in the related art;

fig. 3 shows a schematic partial structure diagram of an electromagnetic cooking appliance according to an embodiment of the present invention;

fig. 4 shows another partial schematic structural view of an electromagnetic cooking appliance according to an embodiment of the present invention;

fig. 5 is a schematic view of a partial structure of an electromagnetic cooking device according to an embodiment of the present invention;

fig. 6 shows a further partial schematic structural view of an electromagnetic cooking appliance according to an embodiment of the present invention;

fig. 7 is a partial schematic structural view of an electromagnetic cooking device according to another embodiment of the present invention;

fig. 8 is another partial schematic structural view of an electromagnetic cooking device according to another embodiment of the present invention;

fig. 9 is a schematic view showing a partial structure of an electromagnetic cooking device according to another embodiment of the present invention;

fig. 10 is a partial schematic structural view of an electromagnetic cooking device according to still another embodiment of the present invention;

fig. 11 is another partial schematic structural view of an electromagnetic cooking appliance according to still another embodiment of the present invention;

fig. 12 is a schematic view showing a partial structure of an electromagnetic cooking device according to still another embodiment of the present invention;

fig. 13 shows a schematic partial cross-sectional view of an electromagnetic cooking appliance of an embodiment of the present invention;

fig. 14 shows another schematic partial cross-sectional view of an electromagnetic cooking appliance of another embodiment of the present invention;

wherein, the correspondence between the reference numbers and the part names of fig. 1 and fig. 2 is:

300' coil;

the correspondence between reference numerals and part names in fig. 3 to 14 is:

100 pan body, 110 pan bottom, 120 pan side, 130 transition part, 200 dish seat, 210 dish bottom, 220 dish side, 230 dish transition part, 240 holding chamber, 300 coil, 310 first coil, 320 second coil, 330 middle part keep away the dead zone, 400 coil support.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings, which are illustrated in the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

An electromagnetic cooking appliance of some embodiments of the present invention is described below with reference to fig. 3 to 14.

The first embodiment is as follows:

as shown in fig. 3, 5, 8, 9, 11, 13 and 14, an electromagnetic cooking appliance includes a pot body 100, a tray 200 and at least two coils 300. Base 200 includes a bottom plate 210 and a side plate 220 connected to bottom plate 210, wherein bottom plate 210 and side plate 220 together enclose a receiving cavity 240, and one end of receiving cavity 240 has an opening through which pan body 100 can be placed in receiving cavity 240. All coils 300 are distributed at intervals on the side of disk seat 200 facing away from pan body 100.

The embodiment of the utility model provides an electromagnetic cooking utensil, including the pot body 100, the disk seat 200 and two at least coils 300. The pan body 100 is used for accommodating food materials, and the pan body 100 can be fixedly arranged in the accommodating cavity 240 of the tray base 200 and can also be detachably connected with the tray base 200, so that the pan body 100 can be conveniently taken out of the accommodating cavity 240 of the tray base 200. The tray 200 can provide support for the pot body 100, and the coil 300 can generate an alternating magnetic field as an electromagnetic heating element. Under the action of the alternating magnetic field, the pot body 100 with magnetic conductivity can generate heat, thereby realizing cooking. Specifically, bubbles can be generated on the surface of the pan body 100 and flushed into the liquid in the pan body 100, so that the liquid at the position where the bubbles are flushed out is heated. Specifically, a containing cavity 240 with an opening is enclosed by the tray bottom 210 of the tray 200 and the tray side 220 of the tray 200 and is used for placing the pan body 100; the number of the coils 300 is at least two, and the coils are located on the installation side of the disk seat 200 facing away from the accommodating cavity 240 and are distributed at intervals. By distributing at least two coils 300 at intervals on the mounting side of the tray 200 away from the accommodating cavity 240, the pan body 100 placed in the mounting cavity can be heated by the at least two coils 300 at different positions, and compared with the prior art in which the coils 300 are continuously distributed on the side wall of the pan body 100 or the bottom wall of the pan body 100, so that the pan body 100 only has a larger heated area, the purpose of changing the heated area from a single large heated area to a plurality of small heated areas is achieved, which is beneficial to increasing the rolling frequency and the heating uniformity of the food materials in the pan body 100, and improving the problem of uneven cooking degree of the food materials in the pan body 100.

For example, when the pot body 100 is used for cooking rice, the coils 300 are used as electromagnetic heating elements, bubbles are generated on the surface of the pot body 100 by heat generated by heating, and the bubbles are washed out at thin portions of the conjunctiva corresponding to the central portion and the outer portion of each coil 300 because the conjunctiva is formed at the surface of the rice contacting the surface of the pot body 100. A part of bubbles are flushed out from the position corresponding to the central part of the coil 300, and the rice-water mixture in the middle of the pot body 100 is uniformly heated by the brought heat; the other part of the bubbles are flushed out from the position corresponding to the outside of the coil 300, and the brought heat enables the rice-water mixture at the side wall of the pot body 100 to be uniformly heated. Compared with the prior art, the embodiment of the utility model provides an electromagnetic cooking utensil has a plurality of interval distribution's coil 300, is favorable to the bubble to rush out from a plurality of positions, is favorable to providing sufficient heat for the middle part of the pot body 100, guarantees that the rice water mixture at the middle part of the pot body 100 is heated evenly, promotes the taste. When food with more liquid is cooked, for example, porridge is cooked, because the rice is less than water and more than water, the contact area of the rice and the surface of the pot body 100 is small, only a small amount of conjunctiva is formed, bubbles can be flushed out from each part of the coil 300, the heat can be brought to the middle part of the pot body 100, and because the rice is small in size and the rice in the pot is less, the bubbles can fully disturb the liquid in the pot, the heat transfer effect in the liquid is further improved, and the uniform heating of the rice-water mixture is realized. In addition, when soup is cooked, the above-mentioned conjunctiva is not formed, bubbles can be continuously flushed out from each part of the coil 300, and heat can be also brought to the middle part of the pot body 100, so that food can be uniformly heated.

Further, the distance between the outer surface of the pot body 100 and each coil 300 is set to be 2.5mm to 10mm, for example, the distance between the outer surface of the pot body 100 and each coil 300 is set to be 2.6mm, 4mm, 6mm, 8.6mm or 9.5mm, and the like, and by reducing the working distance between the coil 300 and the pot, that is, the distance between the coil 300 and the outer surface of the pot body 100, the coupling parameters between each coil 300 and the pot body 100 are increased, so that the electromagnetic induction heating conversion efficiency is improved, and the power and the energy efficiency of the electromagnetic cooking appliance are improved.

Specifically, as shown in fig. 1 and 2, the related art dish base is mostly bowl-shaped or arc-shaped. The coils 300' are each disposed at the tray bottom and the tray side of the tray, or at the tray transition between the tray bottom and the tray bottom wall and the tray side of the tray. According to the synchronous matching requirements of the coupling parameters of the coil 300 'and the pan body and the power and energy efficiency of the product, a larger working distance is formed between the coil 300' and the pan body. And this application makes the quantity of coil 300 specifically be at least two and interval distribution, and under the unchangeable condition of pot body 100 size, the coupling parameter of the less coil 300 of this application and pot body 100 can be less, if coil 300 still keeps in great working distance with pot body 100, can seriously influence electromagnetic cooking utensil's power and energy efficiency. And this application makes the working distance of pot body 100 and each coil 300 between 2.5mm to 10mm specifically, is favorable to increasing the coupling parameter of each coil 300 and pot body 100 to guarantee electromagnetic cooking utensil's power and energy efficiency.

In addition, the distance between the outer surface of the pot body 100 and each coil 300 is greater than or equal to 2.5mm, so that the phenomenon that the structural strength of the dish seat 200 is affected due to the fact that the thickness of the dish seat 200 is too small because the distance between the coil 300 and the pot body 100 is too close, and even the phenomenon that the heating area of the orthographic projection of the coil 300 onto the pot body 100 is too high to cause local scorching can be effectively avoided.

Further, the outer surface of the pot body 100 is spaced the same distance as each coil 300. When the coil 300 heats the pot body 100, the pot body 100 is uniformly heated. Of course, in other embodiments, the outer surface of pan body 100 may be spaced differently from each coil 300, so long as the working spacing is maintained between 2.5mm and 10 mm.

Further, the outer contour of each coil 300 is circular or elliptical or polygonal, etc.

Specifically, pan body 100 correspondingly includes a pan bottom portion 110, a pan side portion 120, and a transition portion 130, such that pan body 100 can be placed in close proximity to dish base 200, such that dish base 200 provides a good support for pan body 100.

As shown in fig. 13, a central axis of the pot body 100 (which coincides with a central axis L1 of the dish base 200) is indicated by a dashed line, a boundary between the pot bottom 110 and the transition portion 130 and a boundary between the transition portion 130 and the pot side portion 120 are indicated by a dashed line, the central axis of the pot body 100 passes through the pot bottom 110, one end of the pot side portion 120 away from the pot bottom 110 forms a pot mouth of the pot body 100, and the transition portion 130 is connected between the pot bottom 110 and the pot side portion 120. When the pot body 100 is placed with the pot opening facing upward or downward as shown in fig. 13, the wall surface of the pot side portion 120 is approximately vertical or slightly inclined, i.e. the angle between the wall surface of the pot side portion 120 and the horizontal plane is large, for example, 60 ° or more. Except for the pot side part 120, the rest part of the pot body 100 forms a transition part 130 and a pot bottom part 110, the joint of the transition part 130 and the pot bottom part 110 is the outer edge of the pot bottom part 110, and is also the inner edge of the transition part 130, and the joint of the transition part 130 and the pot side part 120 is the outer edge of the transition part 130. The shape of the pan bottom 110 and the transition portion 130 may vary with the specific design, and in some embodiments, for example, as shown in fig. 13, the pan bottom 110 is approximately horizontal and may slightly protrude into the pan body 100, and the transition portion 130 is connected between the approximately vertical pan side 120 and the approximately horizontal pan bottom 110 and has a larger curvature, in which case the curvature of the pan bottom 110 and the transition portion 130 is significantly different. In other embodiments, the pan bottom 110 may be a curved surface with a large curvature, such as a portion of a sphere, where the curvature of the pan bottom 110 and the curvature of the transition portion 130 are similar without significant difference. Therefore, the division of the pan bottom 110 and the transition 130 can be combined with the dimensions of the two in the horizontal direction. As shown in fig. 13, the distance between the outer edge of the pot bottom 110 and the central axis of the pot body 100 is d1, the distance between the outer edge of the transition portion 130 and the inner edge in the horizontal direction is d2, and the ratio d1/d2 of the two is, for example, 7/10 to 10/7, i.e., d1 and d2 are close to each other in value, d1 is greater than or equal to d2, or d2 is greater than or equal to d1, so as to ensure uniform transition. The distance between the outer edge and the inner edge of the pan side 120 in the horizontal direction is related to the inclination of the wall surface of the pan side 120 and the extension length of the pan side 120 in the vertical direction, and is not limited herein. It is understood that the tray bottom 210, the tray transition portion 230, and the tray side portion 220 correspond to the tray bottom 110, the transition portion 130, and the tray side portion 120 of the pan body 100, respectively, and that the tray bottom 210, the tray transition portion 230, and the tray side portion 220 correspond to the tray bottom 110, the transition portion 130, and the tray side portion 120, respectively, in the up-down direction, that is, a projection of the tray bottom 210 in a horizontal plane falls in a projection of the tray bottom 110 in the horizontal plane, a projection of the tray transition portion 230 in the horizontal plane falls in a projection of the transition portion 130 in the horizontal plane, and a projection of the tray side portion 220 in the horizontal plane falls in a projection of the tray side portion 120 in the horizontal plane.

Example two:

in addition to the first embodiment, as shown in fig. 3, 5, 8 and 11, at least two coils 300 are further arranged to cover not only the pan bottom 210 of a part of the pan base 200 but also the pan side 220 of a part of the pan base 200, so that all the coils 300 of the electromagnetic cooking device can heat the food in the pan body 100 from the side surface of the pan body 100, and can also heat the food in the pan body 100 from the bottom of the pan body 100. The rolling frequency and the heating uniformity of the food materials in the pot body 100 can be better increased by combining the interval distribution of all the coils 300, and the non-uniform cooking degree of the food materials in the pot body 100 is avoided.

In a specific embodiment, as shown in fig. 5, 6, 7, 8 and 11, by enabling each first coil 310 of the at least two first coils 310 to extend from the plate side 220 of the plate base 200 to the plate bottom 210 of the plate base 200, each first coil 310 can simultaneously heat the side wall of the pot 100 and the bottom wall of the pot 100, which is beneficial to increasing the tumbling frequency and the heating uniformity of the food material inside the pot 100, and is beneficial to uniformly heating the food material inside the pot 100, thereby improving the cooking effect.

Further, all the first coils 310 of the electromagnetic cooking apparatus are distributed at intervals around the central axis L1 of the tray bottom 210 of the tray 200, for example, all the first coils 310 are distributed at equal intervals, so that the first coils 310 can extend from the tray side 220 of the tray 200 to the tray bottom 210 of the tray 200 while ensuring that the pan body 100 is heated sufficiently and uniformly, which is beneficial to reducing the number of heating units, thereby reducing the production cost. Specifically, the number of the first coils 310 is three, four, five, or six or even more.

In a specific embodiment, as shown in fig. 8, the electromagnetic cooking appliance further includes a second coil 320. By arranging the second coil 320 at the tray bottom 210 of the tray 200, and combining the two or more first coils 310 of the electromagnetic cooking device extending from the tray side 220 of the tray 200 to the tray bottom 210 of the tray 200, the food in the pot body 100 can be heated by the first coil 310 and the second coil 320 at the same time, so that the food in the pot body 100 can be better heated from the bottom and the side of the pot body 100, and the heating uniformity of the food in the pot body 100 can be improved.

Further, as shown in fig. 8, the number of the second coils 320 is one, and the second coils 320 are disposed in the middle of the bottom plate portion 210. The uniformity of heating from the food material in the bottom direction of the pot body 100 is improved.

Or further, the number of the second coils 320 is multiple, such as two, three, four, or five, etc., or even more, so that the multiple second coils 320 are spaced apart on the disk bottom 210. So that the bubbles can rise to the top of the food material from more positions, and the uniformity of heating from the food material in the bottom direction of the pot body 100 is improved.

In a particular embodiment, as shown in fig. 3, 5, 6 and 11, dish base 200 can provide support for pan body 100. By arranging the tray transition part 230 between the tray bottom part 210 and the tray side part 220, the tray 200 is attractive in overall appearance, and the tray 200 can be matched with the shape of the pot body 100, so that the pot body 100 is well supported, and the heating uniformity of food materials in the pot body 100 is improved.

Further, as shown in fig. 3, 5 and 11, the first coil 310 is made to enclose a middle keep-out area 330 corresponding to the disc transition portion 230 of the disc holder 200. Since the tray transition portion 230 is disposed obliquely with respect to the central axis L1 of the tray bottom 210, i.e., the central evasive region 330 is disposed obliquely with respect to the central axis L1 of the tray bottom 210. Therefore, the bubbles formed at the corresponding position of the middle keep-out area 330 of the first coil 310 can more easily reach the middle of the pan body 100 and rush out from the food at the middle of the pan body 100, and the heat brought out can enable the food at the middle of the pan body 100 to be uniformly heated.

Example three:

on the basis of any of the above embodiments, as shown in fig. 3, 4, 5, 6 and 13, the coil 300 is further directly arranged on the surface of the tray 200 away from the accommodating cavity 240, and the existence of the coil support 400 is eliminated, so that the number of parts is reduced, the cost is saved, and the volume of the electromagnetic cooking appliance is reduced. Specifically, the coil 300 is wound and adhered to the tray 200, or the coil 300 is wound and adhered to the tray 200, and the coil 300 is fixed to the tray 200 in an adhering manner, so that the assembly is convenient and firm.

Of course, a winding portion may be further disposed on the surface of the tray 200 away from the accommodating cavity 240, so that the coil 300 is sleeved on the winding portion, and the coil 300 is further disposed on the tray 200, which is beneficial to improving the installation stability of the coil 300.

Example four:

in contrast to the third embodiment, as shown in fig. 10, 11, 12 and 14, the electromagnetic cooking appliance further includes a coil support 400, the coil support 400 is connected to the tray 200, and the coil 300 is disposed on the coil support 400 to fix the coil 300. The coil 300 is prevented from falling off. In the case where the induction cooking appliance includes at least two coils 300, the assembly of the coils 300 to the tray 200 by the coil support 400 is facilitated more than the conventional process of processing the cake of the coils 300, and the production efficiency can be improved.

Example five:

on the basis of any of the above embodiments, it is further defined that the minimum distance H1 between any coil 300 of the at least two coils 300 and the central axis L1 of the tray bottom 210 is greater than or equal to 2mm and less than or equal to 35 mm.

In this embodiment, if the coil 300 is too far from the central axis L1 of the tray bottom 210, the heat will not be transmitted to the middle of the tray 200. By limiting the minimum distance H1 between any coil 300 and the central axis L1 of the pan bottom 210, when bubbles are flushed out from a position corresponding to the central part of the coil 300 in the heating process of any coil 300, the brought heat can be transferred to the middle part of the pan base 200, so that the middle part of the pan body 100 is fully boiled, and the rice-water mixture in the middle part of the pan body 100 is uniformly heated. Specifically, according to actual needs, the minimum distance H1 between any coil 300 and the central axis L1 of the tray bottom 210 may be greater than or equal to 2.5mm and less than or equal to 30mm, for example, the minimum distance H1 between any coil 300 and the central axis L1 of the tray bottom 210 is 20 mm. When the minimum distance H1 between any coil 300 and the central axis L1 of the bottom 210 of the pan is 20mm, when the coil 300 is heated, heat can be transmitted to the middle part of the pan body 100, the rice-water mixture in the middle part of the pan body 100 is guaranteed to be heated uniformly, so that rice absorbs water and is heated uniformly, the rice in the middle part of the pan body 100 is boiled fully, and sweet rice is cooked. In particular, the minimum spacing H1 of the coil 300 from the central axis L1 of the tray bottom 210 may also be 5mm, 7mm, 10mm, 13mm, 18mm, 24mm, or 35mm, etc.

Further, the minimum distance H1 between each coil 300 and the central axis L1 of the tray bottom 210 is equal, that is, the coils 300 are uniformly distributed around the central axis L1 of the tray bottom 210. When the coil 300 is heated, the generated heat can make the pot body 100 be sufficiently and uniformly heated.

In the present application, the terms "first", "second", "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance; the term "plurality" means two or more unless expressly limited otherwise. The terms "mounted," "connected," "fixed," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a removable connection, or an integral connection; "coupled" may be direct or indirect through an intermediary. The specific meaning of the above terms in the present invention can be understood according to specific situations by those skilled in the art.

In the description of the present invention, it should be understood that the terms "upper", "lower", "left", "right", "front", "back", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the device or unit indicated must have a specific direction, be constructed and operated in a specific orientation, and therefore, should not be construed as limiting the present invention.

In the description of the present specification, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. An electromagnetic cooking appliance, comprising:

a pan body;

the dish seat comprises a dish bottom part and a dish side part which are connected, an accommodating cavity with an opening is defined by the dish bottom part and the dish side part, and the pot body is arranged in the accommodating cavity;

the coil seat is provided with at least two coils, the at least two coils are distributed on one side of the disk seat, which faces away from the accommodating cavity, at intervals, and the at least two coils cover one part of the bottom of the disk and one part of the side of the disk.

2. The electromagnetic cooking appliance of claim 1,

the distance between the at least two coils and the pot body ranges from 2.5mm to 10 mm.

3. The electromagnetic cooking appliance of claim 1 or 2,

the at least two coils include:

at least two first coils, each of the first coils extending from the disk side to the disk bottom.

4. The electromagnetic cooking appliance of claim 3,

the at least two first coils are evenly distributed around the central axis of the bottom of the disc at intervals.

5. The electromagnetic cooking appliance of claim 4,

the minimum distance between the at least two first coils and the central axis of the bottom of the disc is greater than or equal to 2mm and less than or equal to 35 mm.

6. The electromagnetic cooking appliance of claim 4,

the at least two coils further comprise:

a second coil disposed in the middle of the bottom of the disk.

7. The electromagnetic cooking appliance of claim 3,

the tray base further includes a tray transition portion connected between the tray bottom portion and the tray side portion.

8. The electromagnetic cooking appliance of claim 7,

each first coil encloses a middle space avoiding area, and the middle space avoiding area corresponds to the disk transition part.

9. The electromagnetic cooking appliance of claim 1 or 2,

the at least two coils are attached to the surface of the disk seat, which faces away from the accommodating cavity.

10. The electromagnetic cooking appliance according to claim 1 or 2, further comprising:

at least two coil supports, with the disk seat is connected, every coil sets up in one the coil support.

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