CN215686665U - Cooking utensil with good heating effect - Google Patents
Cooking utensil with good heating effect Download PDFInfo
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- CN215686665U CN215686665U CN202121266591.9U CN202121266591U CN215686665U CN 215686665 U CN215686665 U CN 215686665U CN 202121266591 U CN202121266591 U CN 202121266591U CN 215686665 U CN215686665 U CN 215686665U
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Abstract
The application discloses a cooking appliance with a good heating effect, which comprises a pot body, a pot cover and an inner container which is arranged on the pot body in a pick-and-place mode, wherein the inner container is provided with a cooking cavity, and the pot cover is used for opening or closing the cooking cavity; the pot body comprises a steam guide unit positioned in the cooking cavity and an auxiliary heating unit positioned below the inner container, the pot body also comprises a heating sheet which can be placed at the bottom of the cooking cavity in a picking and placing mode, and the auxiliary heating unit is used for heating the heating sheet so that the cooking cavity is provided with a first cooking area; the steam guide unit is located above the heat generating sheet and is used for supplying hot steam into the cooking cavity so that the cooking cavity has a second cooking area. Through the cooperation of two culinary art regions, make the culinary art chamber more balanced at axial temperature, ensure the existence at whole culinary art intracavity no heating dead angle, avoided the double-layered living of rice, the big problem of humidity to the reduction reduces to the demand of inner bag bottom temperature rise, and then avoids rice to appear sticking with paste the condition at the end.
Description
Technical Field
The utility model belongs to the technical field of kitchen utensils, and particularly relates to a cooking utensil with a good heating effect.
Background
With the improvement of the standard of living, various cooking appliances (such as steam rice cooker, electric cooker, pressure cooker, etc.) are used more and more commonly in daily life.
The existing cooking appliance generally includes an inner container having a cooking cavity and a steam guide unit provided to the inner container cooking cavity. Wherein, steam guide unit conveys steam to the cooking chamber to the realization is cooked to the cooking intracavity food material. For realizing the visualization of culinary art process, the user of being convenient for observes the culinary art process, has a visual cooking utensil on the market, and its inner bag can adopt glass inner bag for example, but glass's heat conductivility is poor, and this has just influenced cooking utensil's culinary art efficiency to a certain extent. In addition, since the steam discharged into the cooking cavity by the steam guide unit cannot be spread all over each corner of the cooking cavity or cannot go deep into the food material, the range of steam heating is limited, the inside of the cooking cavity cannot be completely heated, a dead heating angle is left, and then problems such as rice undercooking and high humidity are caused, and this is particularly obvious when a cooking appliance with a larger capacity is used.
To above-mentioned problem, prior art still has a cooking utensil, this cooking utensil inner bag bottom is provided with the auxiliary heating unit, and the auxiliary heating unit passes through the inner bag bottom with heat transfer to the culinary art intracavity, nevertheless receives the restriction of glass inner bag material heat conductivility difference, and inner bag bottom heat transfer efficiency is lower, and this just makes the auxiliary heating unit often need provide higher temperature and heats the culinary art chamber, perhaps need set up the bigger auxiliary heating unit of power in cooking utensil. In the actual cooking process, the power of the auxiliary heating unit or the temperature control of the inner container in the process of heating the inner container by the auxiliary heating unit is not very accurate, when the temperature rise of the inner container is too high, the food materials at the bottom of the inner container are easy to be burnt, the temperature rise curve of the whole machine is influenced, the heat insulation structure cost and the space of the whole machine are increased to a great extent, and the appearance of the whole machine is greatly limited; when the temperature rise of the inner container is too low, the problem of food material half-cooked is also easily caused.
It will thus be seen that the prior art is susceptible to further improvement and enhancement.
SUMMERY OF THE UTILITY MODEL
The utility model provides a cooking appliance with a good heating effect, and aims to provide two cooking areas capable of heating a cooking cavity, wherein the two cooking areas are matched with each other, so that the requirement on temperature rise of the bottom of an inner container is reduced.
The technical scheme adopted by the utility model is as follows:
a cooking utensil with good heating effect comprises a pot body, a pot cover and an inner container which is arranged on the pot body in a pick-and-place mode, wherein the inner container is provided with a cooking cavity, and the pot cover is used for opening or closing the cooking cavity; the pot body comprises a steam guide unit positioned in the cooking cavity and an auxiliary heating unit positioned below the inner container, the pot body also comprises a heating sheet which is arranged at the bottom of the cooking cavity in a picking and placing way, and the auxiliary heating unit is used for heating the heating sheet so as to enable the cooking cavity to be provided with a first cooking area;
the steam guide unit is positioned above the heat generating sheet and used for supplying hot steam into the cooking cavity so that the cooking cavity has a second cooking area.
The cooking utensil with good heating effect provided by the utility model also has the following additional technical characteristics:
the longitudinal distance of the steam guide unit in the cooking cavity is greater than the longitudinal distance of the heat generating sheet in the cooking cavity, so that the first cooking area is smaller than the second cooking area.
The heating piece comprises a steaming tray and a supporting leg connected with the steaming tray, a supporting end face is arranged on one side, facing the bottom of the inner container, of the supporting leg, and when the heating piece is located in the cooking cavity, the supporting end face is in contact with the bottom of the inner container.
A liquid storage cavity is formed between the steaming tray and the bottom of the inner container by the supporting legs.
The steaming tray is provided with a plurality of uniformly distributed through holes, and the through holes are used for communicating the first cooking area with the liquid storage cavity.
The steam guide unit is towards the tip of first culinary art district is the hemisphere structure, just seted up a plurality ofly on the circumferencial direction of hemisphere structure with the exhaust hole of second culinary art district intercommunication.
The hot vapor in the reservoir chamber has a first flow path that diffuses to the first cooking area via the through-hole;
the hot steam in the steam guide unit has a second flow path diffused to the second cooking area via the exhaust hole.
The first flow path and the second flow path have overlapping portions, and the overlapping portions intersect the first cooking zone and the second cooking zone.
The heating pieces are of a multilayer structure, and two adjacent steaming trays are connected through the supporting legs.
The inner container is a transparent inner container, the auxiliary heating unit comprises an electromagnetic wire coil, and the heating sheet is made of a metal material, so that the auxiliary heating unit directly heats the heating sheet.
Due to the adoption of the technical scheme, the utility model has the beneficial effects that:
1. according to the utility model, the heating sheet is arranged in the cooking cavity in a pick-and-place manner, the cooking cavity is provided with two different cooking areas through the arrangement of the heating sheet, and the auxiliary heating unit heats the heating sheet to form a first cooking area which can heat the bottom of the cooking cavity or the R arc area of the transition of the bottom wall of the inner container to the side wall of the inner container; the steam guide unit above the heating sheet conveys steam to the cooking cavity to form a second cooking area capable of heating the upper part of the inner container, so that the temperature change of the cooking cavity in the axial direction of the cooking cavity is more balanced, the existence of no heating dead angle in the whole cooking cavity is ensured, the problems of half-cooked rice and high humidity are avoided, in addition, the two cooking areas can be used as independent cooking areas, so that the cooking appliance has more cooking types (such as layered steaming), the two cooking areas can also be used as cooking areas with overlapped parts, the exchange of the steam or heat of the first cooking area and the second cooking area is enhanced, the heat utilization rate is improved, the temperature in the cooking cavity is balanced through the heat exchange between the two cooking areas, the heating of the rice at the bottom can also be influenced by the heat of the second cooking area, and the requirement on the temperature rise of the bottom of the inner container is reduced, thereby avoiding the bottom pasting of the rice and reducing the power of the auxiliary heating unit.
2. As a preferred embodiment of the present invention, a longitudinal distance of the steam guide unit in the cooking cavity is greater than a longitudinal distance of the heat generating sheet in the cooking cavity so that the first cooking area is smaller than the second cooking area. The second cooking area is used as a main body heating area of the inner container, the first cooking area is used as an auxiliary heating area of the inner container, and therefore food materials in different positions and heights in the inner container can be sufficiently heated, and the cooking effect is favorably improved.
3. As a preferred embodiment of the present invention, the heating sheet includes a steaming tray and a leg connected to the steaming tray, a supporting end surface is disposed on one side of the leg facing the bottom of the inner container, and when the heating sheet is located in the cooking cavity, the supporting end surface contacts with the bottom of the inner container. When the piece that generates heat assembles in the culinary art chamber, the support terminal surface and the contact of inner bag bottom of landing leg make the piece that generates heat and the inner bag bottom have the interval, avoid the dry combustion method problem to the inner bag bottom to, the landing leg gives the piece that generates heat and by the ascending support in bottom, can reduce the piece that generates heat and the stress that the inner bag assembly position received, has strengthened structural strength.
4. As a preferred embodiment of the present invention, the hot vapor in the reservoir chamber has a first flow path that diffuses to the first cooking area via the through hole; the hot steam in the steam guide unit has a second flow path diffused to the second cooking area via the exhaust hole. The first flow path is distributed in the bottom area of the cooking cavity, the exchange of steam or heat in the R arc area of the transition from the bottom of the cooking cavity or the bottom wall of the inner container to the side wall of the inner container can be realized, the second flow path is distributed in the middle upper area of the cooking cavity, the exchange of steam or heat in the middle upper area of the cooking cavity can be realized, the non-dead-angle coverage of heat or steam in the cooking cavity is realized through the matching of the first flow path and the second flow path, and the heating effect of food materials is ensured.
Further, the first flow path and the second flow path have an overlap, and the overlap causes the first cooking zone and the second cooking zone to intersect. The first flow path and the second flow path are inevitably overlapped, so that heat or steam exchange between the first cooking area and the second cooking area is realized, the cooking effect of the overlapped part on food materials is optimal, the temperature rise of the middle part of the food materials is facilitated, and the phenomenon of half-cooked food materials is avoided.
5. As a preferred embodiment of the present invention, the inner container is a transparent inner container, the auxiliary heating unit includes an electromagnetic wire coil, and the heating sheet is made of a metal material, so that the auxiliary heating unit directly heats the heating sheet. The heating mode of the heating sheet made of electromagnetic wire coil heating metal is adopted, so that the auxiliary heating unit can directly heat the heating sheet, the heat is not transferred to the heating sheet through conduction of the inner container wall, the heating efficiency of the cooking utensil is greatly improved, the temperature rise requirement for the bottom of the inner container is reduced, and the dry burning problem of the bottom of the inner container is prevented.
Drawings
The accompanying drawings, which are included to provide a further understanding of the utility model and are incorporated in and constitute a part of this specification, illustrate embodiments of the utility model and together with the description serve to explain the utility model and not to limit the utility model. In the drawings:
FIG. 1 is a cross-sectional view of a portion of the pot in accordance with one embodiment of the present invention;
FIG. 2 is a perspective cross-sectional view of a portion of the pot in accordance with one embodiment of the present invention;
FIG. 3 is a schematic structural diagram of the heat generating sheet according to an embodiment of the present invention;
FIG. 4 is a cross-sectional view of a portion of the pot of another embodiment of the present invention.
Wherein the content of the first and second substances,
1-inner container, 11-cooking cavity, 111-first cooking area, 112-second cooking area, 113-liquid storage cavity;
2-steam guide unit, 21-end, 22-vent;
3-an auxiliary heating unit;
4-heating sheet, 41-steaming tray, 42-supporting leg, 43-supporting end face and 44-through hole;
5-a first flow path;
6-second flow path.
Detailed Description
In order to more clearly explain the overall concept of the present application, the following detailed description is given by way of example in conjunction with the accompanying drawings.
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.
In addition, in the description of the present invention, it is to be understood that the terms "top," "bottom," "inner," "outer," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the present invention and simplicity in description, and do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed in a particular orientation, and be operated, and thus are not to be construed as limiting the present invention.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean 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 utility model. In this specification, the schematic representations of the terms used above are not necessarily intended to 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.
As shown in fig. 1 to 4, the utility model provides a cooking appliance with good heating effect, which comprises a pot body, a pot cover and an inner container 1 which is arranged on the pot body in a removable way, wherein the inner container 1 is provided with a cooking cavity 11, and the pot cover is used for opening or closing the cooking cavity 11; the pot body is including the steam guide unit 2 that is arranged in culinary art chamber 11 and the auxiliary heating unit 3 that is arranged in inner bag 1 below, and the pot body still includes can get and put the piece 4 that generates heat that sets up in culinary art chamber 11 bottom, and auxiliary heating unit 3 is used for heating piece 4 that generates heat to make culinary art chamber 11 have first culinary art region 111. The steam guide unit 2 is positioned above the heat generating sheet 4, and the steam guide unit 2 serves to supply hot steam into the cooking chamber 11 such that the cooking chamber 11 has the second cooking area 112.
In the cooking utensil with good heating effect, the inner container 1 with the cooking cavity 11 is arranged in the pot body, the heating sheet 4 is arranged in the cooking cavity 11 in a manner of being capable of being taken and placed, and the cooking cavity 11 is provided with two different cooking areas through the arrangement of the heating sheet 4. Wherein, set up the auxiliary heating unit 3 of heating piece 4 in inner bag 1 below (the heating method can adopt the heat that auxiliary heating unit 3 produced to be conducted by 1 courage wall of inner bag and heat the mode of piece 4, also can define auxiliary heating unit 3 and be the electromagnetic wire coil, piece 4 is the metal material generates heat, piece 4 can be through the self-heating mode of electromagnetic wire coil), auxiliary heating unit 3 heats piece 4 in order to form and to carry out the first culinary art region 111 that heats to the R arc region of cooking chamber 11 bottom or 1 diapire of inner bag to the transition of 1 lateral wall of inner bag.
In addition, set up steam guide unit 2 above piece 4 generates heat, steam guide unit 2 carries steam in to cooking chamber 11 in order to form the second culinary art district 112 that can heat upper portion in the inner bag 1, thereby makes cooking chamber 11 more balanced at axial temperature through two cooking areas, ensures the existence of no heating dead angle in whole cooking chamber 11, has avoided the double-layered life of rice, the problem that humidity is big.
The two cooking areas can be used as independent cooking areas, so that the cooking appliance has more cooking types (such as layered steaming), the two cooking areas can also be used as cooking areas with overlapped parts, the exchange of steam or heat of the first cooking area 111 and the second cooking area 112 is enhanced, the heat utilization rate is improved, the temperature in the cooking cavity 11 is more balanced through the heat exchange between the two cooking areas, the heating of the rice at the bottom can also be influenced by the heat of the second cooking area 112, the requirement on the temperature rise at the bottom of the inner container 1 is reduced, the phenomenon that the rice is burnt is avoided, and the power of the auxiliary heating unit 3 can be reduced.
As a preferred embodiment of the present invention, as shown in fig. 1 and 2, the steam guide unit 2 has a longitudinal distance in the cooking cavity 11 greater than that of the heat generating sheet 4 in the cooking cavity 11 such that the first cooking zone 111 is smaller than the second cooking zone 112.
The steam guide unit 2 extends downwards from the top of the cooking cavity 11, the longitudinal distance of the steam guide unit 2 in the cooking cavity 11 is limited to be larger than the longitudinal distance of the heating sheet 4 in the cooking cavity 11, so that steam of the steam guide unit 2 can easily reach the middle of the cooking cavity 11, the second cooking area 112 is used as a main body heating area of the inner container 1, the first cooking area 111 is used as an auxiliary heating area of the inner container 1, and therefore food materials at different positions and heights in the inner container 1 can be sufficiently heated, and the cooking effect is improved.
As a more preferable embodiment of the present invention, as shown in fig. 1 to 3, the heat generating sheet 4 includes a steaming tray 41 and legs 42 connected to the steaming tray 41, a supporting end surface 43 is provided on a side of the legs 42 facing the bottom of the inner container 1, and the supporting end surface 43 contacts with the bottom of the inner container 1 when the heat generating sheet 4 is located in the cooking cavity 11.
Generate heat piece 4 includes steam rack and landing leg 42, wherein, generate heat piece 4 and inner bag 1's assembly structure can set up in the edge of steam rack, landing leg 42 is connected in the below of steam rack, landing leg 42 is provided with support terminal surface 43 towards one side of inner bag 1 bottom, when generating heat piece 4 assembles in culinary art chamber 11, landing leg 42's support terminal surface 43 and the contact of inner bag 1 bottom, make generate heat piece 4 and inner bag 1 bottom have the interval, avoid the dry combustion method problem to inner bag 1 bottom, and, landing leg 42 gives and generates heat piece 4 by the ascending support in bottom, can reduce the stress that generates heat piece 4 and inner bag 1 assembly position received, structural strength has been strengthened.
As a more preferable embodiment of the present invention, as shown in fig. 1 and 2, a liquid storage cavity 113 is formed between the steaming tray 41 and the bottom of the inner container 1 by the legs 42.
The supporting legs 42 support the steaming tray 41 upwards to enable the heating sheet 4 to be assembled in the inner container 1, a liquid storage cavity 113 is formed between the steaming tray 41 and the bottom of the inner container 1 through the supporting legs 42, and the liquid storage cavity 113 is used for storing partial moisture or rice water, so that the condition that the cooking appliance is dried to be cooked is prevented. It should be noted that, in another embodiment different from the above embodiments, an assembling structure matched with the inner wall of the inner container 1 is arranged at the edge of the steaming rack to assemble and position the heating sheet 4, and a liquid storage cavity 113 is formed between the heating sheet 4 and the bottom of the inner container 1 after the heating sheet 4 is assembled in place. Specifically, for example, a clamping groove may be formed in one of the inner wall of the inner container or the edge of the steam rack, and a protruding rib matched with the clamping groove is formed in the other of the inner wall and the edge of the steam rack, so that the steam rack is fixed through the matching of the clamping groove and the protruding rib. It is conceivable that a person skilled in the art may set a plurality of different connection modes to achieve the assembly between the steam rack and the inner container based on industry experience and design requirements of the product, and this embodiment is not particularly limited thereto.
As a more preferred embodiment of the present invention, as shown in fig. 1 to 3, the steaming tray 41 is opened with a plurality of through holes 44 uniformly arranged, and the plurality of through holes 44 are used for communicating the first cooking region 111 and the liquid storage cavity 113.
Set up a plurality of through-holes 44 of equalling divide the distribution at steaming tray 41, through-hole 44 intercommunication first culinary art district 111 and stock solution chamber 113, can make moisture or rice water etc. flow into stock solution chamber 113 on the one hand, store certain moisture in stock solution chamber 113, prevent the overheated rising temperature or the dry combustion method problem of inner bag 1 bottom, on the other hand makes heat or the steam that produces in the stock solution chamber 113 get into first culinary art district 111, further promotes the heating effect of cooking utensil to edible materials such as rice, shortens cooking duration.
In the above embodiment, the liquid storage cavity 113 is defined as a space independent from the first cooking area 111, and may be formed below the heat generating sheet 4, and the through hole 44 on the steaming tray 41 is used for communicating the liquid storage cavity 113 and the first cooking area 111. In another embodiment, the liquid storage cavity 113 can be defined as a part of the first cooking area 111, and the through holes 44 on the steaming tray 41 are used for conducting the areas in the first cooking area 111, above the heat generating sheet 4 and below the heat generating sheet 4.
As a more preferred embodiment of the present invention, as shown in fig. 1 and 2, an end 21 of the steam guide unit 2 facing the first cooking region 111 has a hemispherical structure, and a plurality of exhaust holes 22 communicating with the second cooking region 112 are opened in a circumferential direction of the hemispherical structure.
Steam enters the second cooking area 112 through the exhaust holes 22, and as a main steam source for heating food materials in the cooking cavity 11, the exhaust holes 22 are uniformly formed in the circumferential direction of the hemispherical structure, so that steam is sprayed to a plurality of angles of the cooking cavity 11, and then the steam in the cooking cavity 11 is uniformly distributed, and the heating effect of the cooking appliance is ensured. The shape of the end 21 of the steam guide unit 2 facing the first cooking area 111 is not particularly limited in the present invention, and may be a hemispherical structure, a conical structure, a pyramidal structure, a prismatic structure, or the like.
As a more preferred embodiment of the present invention, as shown in fig. 1, the hot steam in the reservoir chamber 113 has the first flow path 5 diffused to the first cooking zone 111 via the through-holes 44; the hot steam in the steam guide unit 2 has the second flow path 6 diffused to the second cooking area 112 via the exhaust holes 22.
The first flow path 5 is distributed in the bottom area of the cooking cavity 11, that is, the path formed by the hot steam in the liquid storage cavity 113 diffusing to the first cooking area 111 through the through hole 44, and the first flow path can realize the exchange of steam or heat in the bottom of the cooking cavity 11 or the R arc area of the transition of the bottom wall of the inner container 1 to the side wall of the inner container 1; the second flow path 6 is distributed in the middle upper area of the cooking cavity 11, is formed by the hot steam in the steam guide unit 2 diffusing to the second cooking area 112 through the exhaust hole 22, can realize the exchange of the steam or heat in the middle upper area of the cooking cavity 11, realizes the non-dead-angle coverage of the heat or steam in the cooking cavity 11 through the matching of the first flow path 5 and the second flow path 6, and ensures the heating effect on food materials.
As a more preferred embodiment of the present invention, the first flow path 5 and the second flow path 6 have an overlapping portion, and the overlapping portion makes the first cooking area 111 and the second cooking area 112 intersect.
The first flow path 5 and the second flow path 6 are inevitably overlapped, so that the first cooking area 111 is crossed with the second cooking area 112, the exchange of heat or steam between the first cooking area 111 and the second cooking area 112 is realized, the overlapped part has the best cooking effect on food materials, the temperature rise in the middle of the food materials is also facilitated, and the phenomenon of half-cooked food materials is avoided.
As a more preferable embodiment of the present invention, as shown in fig. 4, the heat generating sheet 4 has a multi-layer structure, and two adjacent steaming trays 41 are connected by the supporting leg 42.
The heating sheet 4 has a multi-layer structure, and the layers are arranged in the cooking cavity 11 in a stacking manner to form a first cooking area 111 in the cooking cavity 11. By adjusting the number of layers of the heating sheet 4, the size of the first cooking area 111 can be adjusted, and meanwhile, the inner container 1 can heat a larger amount of food materials.
As a preferred embodiment of the present invention, the inner container 1 is a transparent inner container 1, the auxiliary heating unit 3 includes an electromagnetic wire coil, and the heating sheet 4 is made of a metal material, so that the auxiliary heating unit 3 directly heats the heating sheet 4.
The method can be realized by adopting or referring to the prior art in places which are not described in the utility model.
The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments.
The above are merely examples of the present invention, and are not intended to limit the present invention. Various modifications and alterations to this invention will become apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.
Claims (10)
1. A cooking utensil with good heating effect comprises a pot body, a pot cover and an inner container which is arranged on the pot body in a pick-and-place mode, wherein the inner container is provided with a cooking cavity, and the pot cover is used for opening or closing the cooking cavity; the pan body comprises a steam guide unit positioned in the cooking cavity and an auxiliary heating unit positioned below the inner container, and is characterized in that,
the pot body also comprises a heating sheet which can be taken and placed at the bottom of the cooking cavity, and the auxiliary heating unit is used for heating the heating sheet so as to enable the cooking cavity to be provided with a first cooking area;
the steam guide unit is positioned above the heat generating sheet and used for supplying hot steam into the cooking cavity so that the cooking cavity has a second cooking area.
2. The cooking appliance of claim 1, wherein the steam guide unit has a longitudinal distance in the cooking cavity greater than a longitudinal distance of the heat generating sheet in the cooking cavity such that the first cooking area is smaller than the second cooking area.
3. The cooking appliance with good heating effect as claimed in claim 1, wherein the heating sheet comprises a steaming tray and a supporting leg connected with the steaming tray, a supporting end surface is arranged on one side of the supporting leg facing the bottom of the inner container, and when the heating sheet is located in the cooking cavity, the supporting end surface is in contact with the bottom of the inner container.
4. The cooking utensil of claim 3, wherein a liquid storage cavity is formed between the steaming plate and the bottom of the inner container by the support legs.
5. The cooking appliance with good heating effect as claimed in claim 4, wherein the steaming plate is provided with a plurality of through holes which are uniformly distributed and used for communicating the first cooking area and the liquid storage cavity.
6. The cooking appliance of claim 5, wherein the end of the steam guide unit facing the first cooking area is a hemisphere, and a plurality of exhaust holes are formed in the hemisphere in a circumferential direction of the hemisphere and are communicated with the second cooking area.
7. The cooking appliance of claim 6, wherein the hot vapor in the reservoir chamber has a first flow path that diffuses to the first cooking area through the through-hole;
the hot steam in the steam guide unit has a second flow path diffused to the second cooking area via the exhaust hole.
8. The thermally efficient cooking appliance of claim 7, wherein said first flow path and said second flow path have an overlap, and wherein said overlap causes said first cooking zone and said second cooking zone to intersect.
9. The cooking appliance with good heating effect according to any one of claims 3 to 7, wherein the heating sheet is of a multi-layer structure, and two adjacent steaming trays are connected through the supporting legs.
10. The cooking utensil of claim 1, wherein the inner container is a transparent inner container, the auxiliary heating unit comprises an electromagnetic wire coil, and the heating sheet is made of a metal material, so that the auxiliary heating unit directly heats the heating sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202121266591.9U CN215686665U (en) | 2021-06-07 | 2021-06-07 | Cooking utensil with good heating effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202121266591.9U CN215686665U (en) | 2021-06-07 | 2021-06-07 | Cooking utensil with good heating effect |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN215686665U true CN215686665U (en) | 2022-02-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202121266591.9U Active CN215686665U (en) | 2021-06-07 | 2021-06-07 | Cooking utensil with good heating effect |
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| CN (1) | CN215686665U (en) |
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2021
- 2021-06-07 CN CN202121266591.9U patent/CN215686665U/en active Active
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