CN215686675U

CN215686675U - Integrated cooking utensil

Info

Publication number: CN215686675U
Application number: CN202121463260.4U
Authority: CN
Inventors: 朱泽春; 王旭亮; 张龙
Original assignee: Joyoung Co Ltd
Current assignee: Joyoung Co Ltd
Priority date: 2021-06-29
Filing date: 2021-06-29
Publication date: 2022-02-01
Anticipated expiration: 2031-06-29

Abstract

The utility model discloses an integrated cooking appliance, belongs to the technical field of food processing, and aims to overcome the defect of low heating efficiency of the conventional electric cooker. The cooking appliance comprises a pot body and a pot cover, wherein the pot cover is covered on the pot body, the pot body comprises a pot container with a cooking cavity, an inner pot is arranged in the cooking cavity, and a lifting device is arranged on the pot body to control the inner pot to lift in the cooking cavity; the pot container comprises a container body and a heating piece fixed on the container body, and the inner wall of the cooking cavity comprises the surface of the container body and the surface of the heating piece. When cooking utensil is used for culinary art rice, arrange the rice in the interior pot, arrange water in the culinary art chamber, the surface that generates heat the piece constitutes the partly of culinary art intracavity wall for hydroenergy in the culinary art chamber can be directly with generate heat a contact, the heat that generates heat like this and produce just can direct transfer for the water in the culinary art chamber, the heat that generates heat the piece production need not to reduce heat transfer loss through the water of courage body transfer in the culinary art chamber, improves heating efficiency.

Description

Integrated cooking utensil

Technical Field

The utility model belongs to the technical field of food processing, and relates to an integrated cooking appliance.

Background

The existing electric cooker generally comprises a cooker body, wherein a heating plate and a cooker liner are arranged in the cooker body, the heating plate and the cooker liner are mutually independent, and heat generated by the heating plate is transferred to the cooker liner in a heat conduction mode, so that food in the cooker liner is heated and cooked. The heat loss is inevitably caused in the heat conduction process, the heating efficiency is reduced, and the energy conservation is not facilitated.

Disclosure of Invention

The utility model provides an integrated cooking appliance aiming at the problems in the prior art and aims to overcome the defect of low heating efficiency of the existing electric cooker.

The utility model is realized by the following steps:

an integrated cooking appliance, which comprises a pot body and a pot cover covered on the pot body, wherein the pot body comprises a pot liner with a cooking cavity, and is characterized in that,

an inner pot is arranged in the cooking cavity, and a lifting device is arranged on the pot body to control the inner pot to lift in the cooking cavity;

the pot liner comprises a liner body and a heating piece fixed on the liner body, and the inner wall of the cooking cavity comprises the surface of the liner body and the surface of the heating piece.

When cooking utensil is used for culinary art rice, arrange the rice in the interior pot, arrange water in the culinary art chamber, the surface that generates heat the piece constitutes the partly of culinary art intracavity wall for hydroenergy in the culinary art chamber can be directly with generate heat a contact, the heat that generates heat like this and produce just can direct transfer for the water in the culinary art chamber, the heat that generates heat the piece production need not to reduce heat transfer loss through the water of courage body transfer in the culinary art chamber, improves heating efficiency.

In the cooking mode of rice, the cooking is initial, the inner pot is firstly lowered to the lowest position, so that rice in the inner pot is soaked in water in the cooking cavity, after a period of heating, the inner pot is driven by the lifting device to ascend, the inner pot is separated from the water level in the cooking cavity, and the inner pot is located at the high position of the cooking cavity. When the inner pot is at the high position of the cooking cavity, water in the cooking cavity is heated to boiling, part of water forms steam to enter the inner pot, and part of water is boiled and flows up to the inner pot so as to further heat and cook rice in the inner pot. Because the heating element directly contacts with water in the cooking cavity, the water heating efficiency is higher, so that the water in the cooking cavity can be favorably boiled violently, the water can be favorably poured into the inner pot, and the cooking utensil can use less water and save water resources when cooking the same amount of rice.

Because the side walls of the inner pot and the cooking cavity are usually provided with gaps or spacing spaces, namely the inner pot can not be in direct contact with the surface of the heating element, the phenomenon that the inner pot forms overhigh temperature to cause rice in the inner pot to be burnt can be avoided.

Preferably, the heat generating member is located at a bottom and/or a side of the cooking cavity. Because water under the effect of gravity, can flood the bottom of culinary art chamber usually, when the piece that generates heat is located the bottom of culinary art chamber, can guarantee to generate heat and fully contact with water, reduce the empty risk of burning of the piece that generates heat. When the heat generating member is provided at the side portion of the cooking chamber, it is preferably provided at a lower end portion of the side portion.

Preferably, the bottom of the container body is provided with an installation opening, the end edge of the heating piece is provided with an annular installation groove, and the edge of the installation opening is in sealing fit with the installation groove. The edge that sets up mounting groove and mounting hole cooperates, can increase the courage body and generate heat the compactness and the stability that a connection, realizes better sealing connection.

Preferably, the container body is a transparent glass body. So the user can observe the cooking state in the liner body conveniently, and the cooking time and the cooking water adding amount can be better mastered by the user.

Preferably, the heating element comprises a tray body and a heating tube fixed on the tray body, and the edge of the mounting opening extends downwards and surrounds the periphery of the heating tube. Correspondingly, the periphery of the tray body is provided with a flanging extending downwards, and the mounting groove is positioned on the flanging, so that the heat of the heating tube can be reduced to be diffused to the periphery of the tray body, and the heat utilization rate is improved. The lower surface of the tray body is provided with a fixing column, and the cooker liner is fixed on the cooker body through the fixing column on the tray body.

Preferably, the outer side wall of the inner pot is provided with an abutting part, and the abutting part abuts against the inner wall of the pot liner to prevent the inner pot from deflecting. Can avoid interior pot to form in close contact with the pot courage on a large scale like this, but mainly rely on the portion of supporting to closely butt with less contact point or contact surface and pot courage, reduce the friction of interior pot lift in-process, improve and go up and down smooth and easy nature.

Preferably, the abutting portion is a metal body, and the abutting portion abuts against the heat generating member. When the piece that generates heat sets up the lateral part at the pot courage, support to lean on the portion and generate heat a butt, the temperature of pot in can suitably improving slows down the liquefaction of upper portion culinary art chamber steam, and liquid maintains higher temperature in the pot better in with, when avoiding rice burnt paste, improves culinary art efficiency.

Preferably, when the inner pot is lowered to the lowest position, the bottom of the inner pot is contacted with the heating element. Therefore, the cooking appliance with the lifting inner pot can be used as a conventional electric cooker, and the cooking appliance is convenient to improve the heating speed of rice at the initial cooking stage.

Preferably, the inner pot is provided with a connecting rod, the connecting rod is provided with a handle, the handle is in transmission connection with the lifting device, and the pot cover is provided with a yielding notch corresponding to the connecting rod. The connecting rod can go up and down along with the lifting of the inner pot, and the pot cover is provided with the abdicating notch, so that the connecting rod can go up and down conveniently.

Preferably, the lifting device comprises a lifting screw, a lifting sleeve and a driving motor, the driving motor drives the lifting screw to rotate so that the lifting sleeve is lifted, and the inner pot is lifted along with the lifting sleeve. The driving motor can be connected with a controller in the cooking appliance, and the inner pot is controlled to automatically lift according to a cooking program.

When the integrated cooking appliance is used for cooking rice, the rice is placed in the inner pot, water is placed in the cooking cavity, the surface of the heating element forms a part of the inner wall of the cooking cavity, so that the water in the cooking cavity can be directly contacted with the heating element, the heat generated by the heating element can be directly transferred to the water in the cooking cavity, the heat generated by the heating element does not need to be transferred to the water in the cooking cavity through the liner body, the heat transfer loss is reduced, and the heating efficiency is improved.

Drawings

FIG. 1 is a schematic view of the structure of the rice cooker;

FIG. 2 is a schematic cross-sectional view of the rice cooker;

FIG. 3 is a schematic view of the explosion structure of the rice cooker;

FIG. 4 is a schematic sectional view of the pot core;

FIG. 5 is an enlarged view of portion A of FIG. 4;

fig. 6 is a schematic structural view of the cooker liner.

Reference is made to the accompanying drawings in which: 100. a pan body; 200. a pot cover; 210. a abdication gap; 300. a pot liner; 310. a cooking cavity; 320. a liner body; 321. an installation port; 330. a heat generating member; 331. mounting grooves; 332. a tray body; 333. a heat generating tube; 334. flanging; 400. an inner pot; 410. an abutting portion; 420. a connecting rod; 430. a handle; 500. a lifting device; 510. a lifting screw; 520. a lifting sleeve; 530. the motor is driven.

Detailed Description

The following detailed description of the embodiments of the present invention is provided in connection with the accompanying drawings for the purpose of facilitating understanding and understanding of the technical solutions of the present invention. It should be understood that the specific embodiments described herein are merely illustrative of the utility model and are not intended to limit the utility model.

The embodiment provides an electric cooker, which is a specific application of the innovative scheme of the utility model on the electric cooker.

As shown in fig. 1 to 6, the integrated electric rice cooker comprises a cooker body 100 and a cooker cover 200 covering the cooker body 100, wherein the cooker body 100 comprises a cooker liner 300 having a cooking cavity 310, an inner cooker 400 is arranged in the cooking cavity 310, and a lifting device 500 is arranged on the cooker body 100 to control the inner cooker 400 to lift in the cooking cavity 310; the pot bladder 300 includes a bladder 320 and a heat generating member 330 fixed to the bladder 320, and the inner wall of the cooking cavity 310 includes the surface of the bladder 320 and the surface of the heat generating member 330.

The integrated electric cooker means that the liner body 320 and the heating member 330 form an integral body to form the pot liner 300, and the surface of the liner body 320 and the surface of the heating member 330 are both the inner wall of the cooking cavity 310 of the pot liner 300.

When the electric cooker is used for cooking rice, the rice is placed in the inner pot 400, the water is placed in the cooking cavity 310, the surface of the heating part 330 forms a part of the inner wall of the cooking cavity 310, so that the water in the cooking cavity 310 can be directly contacted with the heating part 330, the heat generated by the heating part 330 can be directly transferred to the water in the cooking cavity 310, the heat generated by the heating part 330 does not need to be transferred to the water in the cooking cavity 310 through the liner body 320, the heat transfer loss is reduced, and the heating efficiency is improved.

In a cooking mode of rice, initially, the inner pot 400 is lowered to the lowest position, so that rice in the inner pot 400 is soaked in water in the cooking cavity 310, after a period of heating, the inner pot 400 is driven to rise through the lifting device 500, so that the inner pot 400 is separated from the water level in the cooking cavity 310, namely, the inner pot 400 is at the high position of the cooking cavity 310. When the inner pot 400 is at the high position of the cooking cavity 310, the water in the cooking cavity 310 is heated to boiling, part of the water forms steam to enter the inner pot 400, and part of the water is boiled and flows up to the inner pot 400 to further heat and cook the rice in the inner pot 400. Because the heating element 330 is in direct contact with the water in the cooking cavity 310, the water is heated with high efficiency, so that the water in the cooking cavity 310 can be boiled violently, and the water can flow into the inner pot 400, so that the electric rice cooker can use less water when cooking the same amount of rice, and the water resource is saved.

When interior pot 400 was in the low level, water and the abundant contact of grain of rice, when interior pot 400 rose gradually, the water in interior pot 400 can flow out from the through-hole of interior pot 400 bottom gradually to take away the sugar in the grain of rice. For the steam rice cooker among the prior art only rely on the boiling and the grain of rice contact of water, pot 400 low level makes grain of rice and water can more fully contact in this embodiment, and the sugar in the grain of rice can obtain more abundant dissolving, can take more sugar when the water in the interior pot flows back to culinary art chamber 310, has better hypoglycemic effect.

In addition, after the inner pot 400 is in the high position cooking of the cooking cavity 310 for a period of time, the boiling of the water in the cooking cavity 310 can be slowed down by reducing the power of the heating member 330, so that the water entering the inner pot 400 flows back to the cooking cavity 310 through the through holes after contacting with the rice, and takes away part of sugar in the rice, thereby achieving the purpose of assisting the blood sugar reduction cooking.

Traditional not have interior pot electric rice cooker in the lift when cooking, with rice as for in the pot courage, if the inner wall in culinary art chamber includes the surface that generates heat, rice will with generate heat a direct contact, and rice will appear burnt phenomenon certainly. In this embodiment, the inner wall of the cooking cavity 310 includes the surface of the heating member 330, and rice is located in the inner pot 400 and does not directly contact with the heating member 330, so that the heating member 330 is ensured to directly heat water to improve heating efficiency, and scorching can be effectively prevented.

As shown in fig. 4-6, the heat generating member 330 is located at the bottom of the cooking cavity 310, and since water under the action of gravity generally submerges the bottom of the cooking cavity 310, when the heat generating member 330 is located at the bottom of the cooking cavity 310, the heat generating member 330 can be ensured to be in sufficient contact with water, and the risk of idle burning of the heat generating member 330 is reduced.

In other alternative embodiments, the heat generating member 330 may also be disposed at the side of the cooking chamber 310, or the heat generating member 330 may be disposed at the bottom and the side of the cooking chamber 310. When the heat generating member 330 is disposed at the side of the cooking chamber 310, it is preferably disposed at a lower end of the side.

As shown in fig. 4-6, the bottom of the container body 320 has an installation opening 321, the end edge of the heating member 330 has an annular installation groove 331, and the edge of the installation opening 321 is in sealing fit with the installation groove 331. The edge fit of the installation groove 331 and the installation hole is arranged, the insertion fit of the liner body 320 and the heating piece 330 is realized, the connection tightness and stability of the liner body 320 and the heating piece 330 can be improved, and better sealing connection is realized. In other alternative embodiments, the edge of the mounting opening 321 can also be in up-and-down lap joint with the edge of the heat generating member 330.

The liner body 320 is a transparent glass body. Thus, the user can observe the cooking condition in the liner body 320 conveniently, and the user can better master the cooking time and the cooking water adding amount.

As shown in fig. 5 to 6, the heat generating member 330 includes a tray 332 and a heat generating pipe 333 fixed on the tray 332, and the edge of the mounting hole 321 extends downward and surrounds the periphery of the heat generating pipe 333. Correspondingly, the periphery of the tray body 332 is provided with a flange 334 extending downwards, and the mounting groove 331 is located on the flange 334, so that the heat of the heating tube 333 can be reduced from diffusing to the periphery of the tray body 332, and the heat utilization rate can be improved. The lower surface of the tray body 332 is provided with fixing columns, and the pan liner 300 is fixed on the pan body 100 through the fixing columns on the tray body 332.

As shown in fig. 2, an abutting portion 410 is disposed on an outer sidewall of the inner pot 400, and the abutting portion 410 abuts against an inner wall of the inner pot 300 to prevent the inner pot 400 from deflecting. Therefore, the inner pot 400 can be prevented from being in close contact with the pot container 300 in a large range, but the abutting part 410 is mainly used for being in close abutting contact with the pot container 300 through a small contact point or contact surface, so that the friction in the lifting process of the inner pot 400 is reduced, and the lifting smoothness is improved.

For the embodiment in which the side of the cooking cavity 310 has the heat generating member 330, the abutting portion 410 abuts on the heat generating member 330. When the heat generating member 330 is disposed at the side of the pot core 300, the abutting portion 410 abuts against the heat generating member 330, so that the temperature of the inner pot 400 can be properly increased, the liquefaction of the steam in the upper cooking cavity 310 is slowed down, the liquid in the inner pot 400 is better maintained at a higher temperature, and the cooking efficiency is improved while rice is prevented from being burnt. The abutting portion 410 is a metal body, so that the thermal conductivity of the abutting portion 410 can be improved.

When the inner pot 400 is lowered to the lowest position, the bottom of the inner pot 400 is in contact with the heat generating member 330. Thus, the electric cooker with the lifting inner pot 400 can be used as a conventional electric cooker, and is convenient for improving the heating speed of rice at the initial cooking stage. In other alternative embodiments, when the inner pot 400 is located at the lowest position of the cooking cavity 310, a gap may also be left between the bottom of the inner pot 400 and the heat generating member 330, for example, when the inner pot 400 is made of a plastic material, the inner pot 400 and the heat generating member 330 may be prevented from being directly contacted to be melted and deformed, and the alternative space for the material of the inner pot 400 is increased.

As shown in fig. 1-3, a connecting rod 420 is arranged on the inner pot 400, a handle 430 is arranged on the connecting rod 420, the handle 430 is in transmission connection with the lifting device 500, and the pot cover 200 is provided with an abdicating notch 210 corresponding to the connecting rod 420. When the inner pot 400 is lifted, the connecting rod 420 is lifted, and the pot cover 200 is provided with the abdicating notch 210, so that the connecting rod 420 is lifted conveniently.

Preferably, the lifting device 500 includes a lifting screw 510, a lifting sleeve 520, and a driving motor 530, the driving motor 530 drives the lifting screw 510 to rotate so as to lift the lifting sleeve 520, and the inner pot 400 is lifted with the lifting sleeve 520. When the driving motor 530 rotates, the lifting screw 510 is driven to rotate, the lifting sleeve 520 is circumferentially positioned on the pot body 100, the lifting sleeve 520 cannot rotate along with the lifting screw 510, the lifting sleeve 520 can ascend or descend based on the thread fit relation between the lifting screw 510 and the lifting sleeve 520, the driving motor 530 can be connected with a controller in an electric cooker, and the inner pot 400 is controlled to automatically ascend and descend according to a cooking program.

In the description of the present invention, it is to be understood that the terms "central," "lateral," "thickness," "upper," "lower," "vertical," "horizontal," "top," "bottom," "inner," "outer," "radial," "circumferential," and the like are used in the indicated orientations and positional relationships based on the figures, merely to facilitate the description of the utility model and to simplify the description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the utility model.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise. 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; 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.

It should be understood by those skilled in the art that the embodiments of the present invention are described above, but the descriptions are only for the purpose of facilitating understanding of the embodiments of the present invention, and are not intended to limit the embodiments of the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the embodiments of the utility model as defined by the appended claims.

Claims

1. An integrated cooking appliance, which comprises a pot body and a pot cover covered on the pot body, wherein the pot body comprises a pot liner with a cooking cavity, and is characterized in that,

2. An integrated cooking appliance according to claim 1, wherein the heat generating member is located at the bottom and/or side of the cooking cavity.

3. The one-piece cooking utensil as claimed in claim 1, wherein the bottom of the container has a mounting opening, the end edge of the heat generating member has an annular mounting groove, and the edge of the mounting opening is in sealing engagement with the mounting groove.

4. The integrated cooking utensil of claim 1 wherein the bladder is a transparent glass body.

5. The one-piece cooking appliance according to claim 3, wherein the heat generating member includes a tray body and a heat generating tube fixed to the tray body, and the edge of the mounting opening extends downward and surrounds the periphery of the heat generating tube.

6. An integrated cooking appliance as claimed in claim 1, wherein the inner pan has an abutment on an outer side wall thereof, the abutment abutting against an inner wall of the inner pan to prevent the inner pan from deflecting.

7. The one-piece cooking utensil of claim 6 wherein the abutment is a metal body that abuts against the heat generating member.

8. The one-piece cooking appliance according to any one of claims 1 to 5, wherein the bottom of the inner pot is in contact with the heat generating member when the inner pot is lowered to the lowest position;

or when the inner pot is lowered to the lowest position, a gap is formed between the bottom of the inner pot and the heating piece.

9. The integrated cooking utensil of any one of claims 1 to 7 wherein the inner pot is provided with a connecting rod, the connecting rod is provided with a handle, the handle is in transmission connection with the lifting device, and the pot cover is provided with a relief notch corresponding to the connecting rod.

10. An integrated cooking appliance according to any one of claims 1 to 7, wherein the lifting means comprises a lifting screw, a lifting sleeve and a driving motor, the driving motor drives the lifting screw to rotate so as to lift the lifting sleeve, and the inner pot is lifted and lowered with the lifting sleeve.