CN215959364U - Electric rice cooker - Google Patents

Abstract

An electric rice cooker is disclosed. The rice cooker includes an inner pot disposed in a space portion of a main body of the rice cooker, and the inner pot includes a protrusion groove formed to protrude from a bottom of the inner pot. The rice cooker further comprises a tray disposed in the inner container, and the tray includes a plurality of holes. The protruding recess allows the bottom surface of the tray to be spaced apart from the bottom of the liner when the tray is placed in the liner. Therefore, heat generated when cooking food in the inner container circulates from the bottom to the top of the inner container while the heat circulates from one side to the other side of the protruding grooves.

Description

Electric rice cooker

Cross Reference to Related Applications

This application claims priority from korean patent application No. 10-2020-0091552, filed on 23/7/2020, which is incorporated herein by reference for all purposes and is set forth in its entirety herein.

Technical Field

The present invention relates to an electric rice cooker. Which can greatly improve the heat efficiency in which the heat convection can be excited even in a portion without the heating coil and there is no empty space for the heat convection.

Background

Generally, an electric pressure cooker is an electric appliance that performs various cooking using electric power as a heat source, and is also called an electric rice cooker. The electric pressure cooker includes an outer container for loading a material to be cooked (e.g., rice, etc.), a main body for receiving the outer container, a cover for opening and closing an upper portion of the main body, an outer container cover mounted on the cover and sealing the outer container, an electric heating device for heating the outer container, etc. The electric pressure cooker performs a function of forming raw materials such as rice into an edible form such as rice or a function of keeping it warm at a predetermined temperature.

Korean patent application laid-open No. 10-2017-0072632 discloses a prior art electric rice cooker using a general induction heating principle.

As shown in fig. 4, the related art electric rice cooker using the principle of induction heating roughly includes a main body 1 of a product and a cover 2 for opening and closing the main body 1. An inner container 11 is detachably installed in the main body 1, and a work coil 13 for induction-heating the inner container 11 is installed at an outer circumferential surface of the inner container 11. A coil base 15 for supporting the work coil 13 is provided between the work coil 13 and the inner container 11. The coil base 15 is mainly made of a PET-based thermal resin injection material having good heat resistance to prevent heat of the inner container 11, which is inductively heated, from being discharged to the outside. An annular case 21 is attached to an upper side portion of the inner container 11. The housing heating coil 23 is mounted on an outer surface of the annular housing 21 and configured to heat the annular housing 21 while receiving power and operating. The housing heating coil 23 is mainly operated for keeping warm after cooking is completed and is sometimes used as an auxiliary heat source for heating.

However, the related art electric rice cooker has the following problems.

In the induction heating rice cooker, the bottom and the side of the inner container corresponding to the coil generate heat by the heating coil (i.e., the bottom coil and the side coil). However, in the related art, since a portion corresponding to a portion between the bottom coil and the side coil where there is no coil is not heated, an empty space is generated when thermal convection circulates from the bottom to the top.

As described above, only the bottom and side portions of the inner container corresponding to the heating coil are heated, and the portions without the heating coil are not heated, so that there is a problem in that the heat efficiency is lowered.

SUMMERY OF THE UTILITY MODEL

It is an object of the present invention to address the above and other needs and/or problems. Another object of the present invention is to provide an inner pot of an electric rice cooker capable of greatly improving thermal efficiency, in which heat convection can be excited even in a portion without a heating coil according to a configuration in which heat generated when food is cooked in the inner pot can be circulated from the bottom to the top of the inner pot and at the same time, the heat can be circulated from one side to the other side of a protrusion groove, and a free space in which heat convection is not generated.

In one aspect of the present invention, there is provided a rice cooker including an inner pot disposed in a space portion of a main body of the rice cooker, wherein the inner pot includes a protrusion groove formed to protrude from a bottom of the inner pot.

The rice cooker may further include a tray disposed in the inner container, the tray including a plurality of holes. The protruding recess may allow the bottom surface of the tray to be spaced apart from the bottom of the liner when the tray is placed in the liner.

The protrusion groove may protrude from an edge of the bottom of the inner container toward the inside of the inner container. When the tray is placed in the inner container, the tray may be placed on the protrusion groove.

The projection groove can include a plurality of projection grooves spaced apart from one another along an edge of the bottom of the liner. The plurality of protrusion grooves may be spaced apart from each other by a predetermined distance.

The inner container of the electric cooker has the following advantages and effects.

First, since the protrusion groove is protrudingly formed at the bottom or the bottom edge of the inner container, heat generated when food is directly cooked in the inner container can be circulated from the bottom to the top of the inner container while the heat can be circulated from one side to the other side of the protrusion groove. Therefore, heat convection can be excited even in a portion without the heating coil and there is no empty space for heat convection (space in which heat convection is not observed), and therefore the heat efficiency can be greatly improved.

Second, when the tray is placed in the inner container for cooking or steaming dishes for reducing carbohydrate, the protrusion grooves allow the bottom surface of the tray to be spaced apart from the bottom surface of the inner container, and thus the protrusion grooves may serve as a support structure of the tray. Therefore, since a process of wire-processing a separate support structure shape on the tray and then coupling the support structure to the tray using welding or the like is not required, the structure of the tray can be simplified, and effects such as reduction in production cost, improvement in productivity, and reduction in quality defects can be expected.

Third, since the tray is placed in the inner container in a form of being placed on the protrusion groove, the protrusion groove can stably support the tray. Therefore, the electric rice cooker according to the present invention is very easy to use, and can improve user convenience due to easy and simple cleaning.

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 principles of the utility model.

Fig. 1 is a sectional view showing an inner pot of a rice cooker according to an embodiment of the present invention.

Figure 2 shows the liner of figure 1.

Fig. 3 shows the tray of fig. 1.

Fig. 4 shows a prior art electric rice cooker using a general induction heating principle.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings. Wherever possible, the same reference numbers will be used throughout the drawings to refer to the same or like parts. In general, suffixes such as "module" and "unit" may be used to refer to an element or a component. Such suffixes are used herein only for convenience in describing the present invention, and are not used by themselves to give any particular meaning or function. It should be noted that if it is determined that detailed description of the related art may obscure the embodiments of the present invention, the description will be omitted.

The accompanying drawings are provided to facilitate an easy understanding of various technical features, and it should be understood that embodiments given herein are not limited by the accompanying drawings. Thus, the utility model should be construed as being extended to any modifications, equivalents and alternatives beyond those specifically set forth in the drawings.

The inner bladder of the electric rice cooker according to the embodiment of the present invention may be widely applied to cookers that cook using electricity, such as an electric rice cooker, an electric pressure cooker, and an electric oven, and may also be easily applied to a carbohydrate-reduced rice cooker designed to reduce carbohydrates of rice, to perform carbohydrate-reduced cooking.

A main body (not shown) of the rice cooker having the inner bladder 100 built therein may form an external appearance of the rice cooker. The opened space portion may be formed at an upper surface of the main body, and the cover may be hinged to the upper surface of the main body to cover the opened upper surface. Accordingly, the cover may open and close the space portion of the main body.

The inner bladder 100 of the rice cooker according to the embodiment of the present invention may be placed in a main body of the rice cooker, i.e., a space portion. The electric rice cooker (100, 200) according to an embodiment of the present invention may include at least one of the inner pot 100 and the tray 200.

Referring to fig. 2, one surface of the liner 100 may be open. Therefore, the raw material to be cooked or the tray 200 or the like can be easily accommodated in the inner container 100.

Bladder 100 may include a rounded bottom 101. The inner container 100 may include a sidewall 103 extending upward from the bottom 101 in a vertical direction. The inner container 100 may include a receiving portion 110, which is a space surrounded by the bottom 101 and the sidewall 103. The upper surface of the accommodating part 110 may be in an opened state.

The boundary between the bottom 101 and the sidewall 103 of the inner container 100 may be formed as a curved surface.

The liner 100 can include a liner flange 130 that projects outwardly along the upper periphery of the liner 100. At the inner bladder flange 130, a plurality of catch portions 135 further protruding outward may be provided spaced apart from each other by a predetermined distance. The catch portion 135 may be coupled to an inner surface of the cover of the rice cooker body.

At the inner container 100, a display unit (not shown) for checking the amount of water filled in the inner container 100 may be provided. That is, when the inner container 100 is filled with water and an ingredient to be cooked, such as rice, is received in the tray 200, a display unit (not shown) for checking the amount of water filled in the inner container 100 may be provided on the inner container 100 for reducing the carbohydrates of the rice.

Referring to fig. 2, a protrusion groove 150 may be protrudingly formed at the bottom 101 of the inner container 100 or at an edge of the bottom 101. In particular, the protrusion groove 150 may protrude toward the inside of the inner container 100.

A plurality of protrusion grooves 150 may be provided. The plurality of protrusion grooves 150 may be formed to protrude toward the inside of the inner container 100 at the edge of the bottom 101 of the inner container 100. The plurality of protrusion grooves 150 may be disposed to be spaced apart from each other by a predetermined distance along the edge of the bottom 101 of the inner container 100. For example, three protrusion grooves 150 may be provided to be spaced apart from each other by a predetermined distance along the edge of the bottom 101 of the inner container 100.

Each protrusion groove 150 may include an upper surface 151 and three side surfaces 153.

The upper surface 151 of the protrusion groove 150 may include a rectangular flat surface. One edge of upper surface 151 may be attached to sidewall 103 of bladder 100. That is, the upper surface 151 of the protrusion groove 150 may protrude from the sidewall 103 of the inner container 100 and may be directed toward the inside of the inner container 100.

The side surface 153 of the protrusion groove 150 may extend downward from the upper surface 151. For example, the side surface 153 of the protrusion groove 150 may be formed in a shape extending downward from an edge separated from the sidewall 103 among edges of the upper surface 151.

The protrusion groove 150 may be formed in a shape protruding toward the inside of the inner container 100 by one upper surface 151 and three side surfaces 153. If the protrusion groove 150 is formed to protrude toward the inside of the inner container 100 between the bottom 101 and the sidewall 103 of the inner container 100, the bottom surface 201 of the tray 200 may contact the upper surface 151 of the protrusion groove 150 when the tray 200 is placed in the inner container 100. Accordingly, the bottom surface 201 of the tray 200 may be spaced apart from the bottom 101 of the inner container 100, and cooking for reducing carbohydrate or steaming dishes, etc. may be easily performed.

As shown in fig. 3, the tray 200 may have a container shape with an open upper surface so that the material to be cooked may be contained in the tray 200.

The tray 200 may include a multi-stage portion 220 further protruding outward along an upper periphery of the sidewall 203 of the tray 200. The multistage section 220 may have a diameter greater than the diameter of the side wall 203 of the tray 200. The multi-stage portion 220 may be disposed along an upper periphery of the sidewall 203 of the tray 200.

Referring to fig. 1, the tray 200 may include a tray flange 230 protruding outward along a circumference of an upper end of the tray 200. For example, the tray flange 230 may be disposed along a periphery of an upper end of the multi-stage portion 220. For example, the tray flange 230 may extend outward from the upper end of the multistage part 220 and may be formed to extend in a horizontal direction.

The tray flange 230 may be the portion that contacts the sidewall 103 of the inner bladder 100. For example, the tray flange 230 may contact the interior of the sidewall 103. Therefore, it is necessary to prevent the inside of the side wall 103 from being scratched. The scratch resistant member 240 may surround the tray flange 230.

A scratch resistant member 240 may be positioned between the tray flange 230 and the sidewall 103. The scratch resistant member 240 may be positioned inside the sidewall 103. In other words, the scratch resistant member 240 may be accommodated in the sidewall 103. Accordingly, the scratch resistant member 240 may prevent the inside of the sidewall 103 from being scratched.

The scratch resistant member 240 may be assembled to the tray flange 230 without a separate fastening means. The scratch resistant member 240 may be formed of a material including an elastic material. For example, the scratch resistant member 240 may be formed of a material including silicon. The scratch resistant member 240 may be formed of a safe material that does not deform and is harmless to the human body even if heat is applied.

The tray flange 230 may protrude outward along the periphery of the upper end of the tray 200. Thus, when the tray 200 is placed in the liner 100, the tray flange 230 may allow the side walls 203 of the tray 200 to be spaced apart from the side walls 103 of the liner 100. Accordingly, the steam generated in the lower portion of the inner container 100 may pass through the space between the side wall 203 of the tray 200 and the side wall 103 of the inner container 100, and may rise to the upper portion. Therefore, heat can be uniformly transferred to the entire tray 200.

The tray handle 210 of the tray 200 may be positioned at the upper end of the tray 200 to facilitate movement. The tray handle 210 may connect one side and the other side of the upper end of the tray 200 to each other. In particular, both ends of the tray handle 210 may be hinged and coupled to the multistage part 220.

The tray 200 may be placed in the receiving portion 110 of the inner container 100. The tray 200 may have a size smaller than that of the liner 100. For example, the diameter of the tray 200 may be smaller than the diameter of the inner container 100. For example, the height of the tray 200 may be less than the height of the liner 100.

Referring to fig. 3, the tray 200 may include a plurality of holes 250. For example, a plurality of holes 250 may be formed at the bottom surface 201 of the tray 200. For another example, the hole 250 may be formed at the sidewall 203 of the tray 200. The size of the holes 250 formed in the tray 200 may be smaller than the size of the rice grains contained in the tray 200. For example, the apertures 250 formed in the tray 200 may be sized to allow water containing carbohydrates to exit the tray 200 through the apertures 250 during cooking, while rice grains contained in the tray 200 do not exit the tray 200 through the apertures 250.

Since the plurality of holes 250 are formed at the tray 200 as described above, the water filled in the inner container 100 may move to the inside of the tray 200 through the holes 250 formed in the tray 200, and the water containing carbohydrates may overflow into the inner container 100 through the holes 250 during cooking.

The inner container 100 and the tray 200 according to the embodiment of the present invention may be used to reduce cooking of carbohydrates.

In the cooking method of reducing carbohydrate, water may be filled in the inner container 100, rice may be contained in the tray 200, and the tray 200 may be placed in the inner container 100.

In this case, the tray 200 may be placed in the receiving portion 110 of the inner container 100 in a form in which the tray 200 is placed on the protrusion groove 150. That is, the bottom surface 201 of the tray 200 may be spaced apart from the bottom 101 of the liner 100. Further, the tray flange 230 may allow the side wall 203 of the tray 200 to be spaced apart from the side wall 103 of the liner 100.

The uppermost end portion of the water filled in the inner container 100 may be lower than the uppermost end portion of the rice received in the tray 200.

That is, only a portion of the rice contained in the tray 200 may be immersed in the water. In other words, the rice contained in the tray 200 can be cooked using a small amount of water contained in the inner container 100.

Accordingly, the rice in the tray 200 may be cooked and boiled, and the water containing the carbohydrate may be discharged to the outside of the tray 200 through the holes 250 of the tray 200. The water (containing carbohydrate) discharged to the outside of the tray 200 may move to the inner container 100 positioned below the tray 200, for example.

Therefore, carbohydrates of rice cooked by the electric rice cooker according to the embodiment of the present invention are reduced, and thus a low-carbohydrate health food may be provided to consumers.

The inner container of the electric cooker has the following advantages and effects.

First, since the protrusion groove 150 is protrudingly formed at the bottom or bottom edge of the inner container 100, heat generated when food is directly cooked in the inner container 100 can be circulated from the bottom to the top of the inner container 100 while the heat can be circulated from one side to the other side of the protrusion groove 150. Therefore, heat convection can be excited even in a portion without the heating coil and there is no empty space for heat convection (space in which heat convection is not observed), and therefore the heat efficiency can be greatly improved.

Second, when the tray 200 is placed in the inner container 100 for cooking or steaming dishes for reducing carbohydrate, the protrusion grooves 150 allow the bottom surface of the tray 200 to be spaced apart from the bottom surface of the inner container 100, and thus the protrusion grooves 150 may serve as a support structure of the tray 200. Accordingly, since a process of wire-processing a separate support structure shape on the tray 200 and then coupling the support structure to the tray 200 using welding or the like is not required, the structure of the tray 200 may be simplified, and effects such as reduction in production cost, improvement in productivity, and reduction in quality defects may be expected.

Third, since the tray 200 is placed in the inner container 100 in a form in which the tray 200 is placed on the protrusion groove 150, the protrusion groove 150 can stably support the tray 200. Therefore, the electric rice cooker according to the present invention is very easy to use, and can improve user convenience due to easy and simple cleaning.

Although the embodiments have been described with reference to a number of illustrative embodiments thereof, those skilled in the art will appreciate that many other modifications and embodiments are possible which fall within the scope of the inventive concepts. In particular, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure, the drawings and the appended claims. In addition to variations and modifications in the component parts and/or arrangements, alternative uses will also be apparent to those skilled in the art. The scope of the utility model should be determined by reasonable interpretation of the appended claims and all modifications within the equivalent scope of the utility model are included in the scope of the utility model.

Claims (4)

1. An electric rice cooker, characterized in that it comprises:

an inner container arranged in the space part of the electric cooker main body,

wherein the inner container includes a protrusion groove formed to protrude from a bottom of the inner container.

2. The electric rice cooker according to claim 1, further comprising:

a tray disposed in the inner container, the tray including a plurality of apertures,

wherein the protruding groove allows a bottom surface of the tray to be spaced apart from the bottom of the liner when the tray is placed in the liner.

3. The electric rice cooker according to claim 2, wherein the protrusion groove protrudes from an edge of the bottom of the inner pot toward an inside of the inner pot,

wherein the tray is placed on the protrusion groove when the tray is placed in the inner container.

4. The rice cooker of claim 2, wherein the protruding groove comprises a plurality of the protruding grooves spaced apart from each other along an edge of the bottom of the inner pot.

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