CN216221156U

CN216221156U - Inner pot assembly and heating rice cooker

Info

Publication number: CN216221156U
Application number: CN202121693801.2U
Authority: CN
Inventors: 吕华; 李泽涌; 曹凯
Original assignee: Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Current assignee: Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Priority date: 2021-07-23
Filing date: 2021-07-23
Publication date: 2022-04-08
Anticipated expiration: 2031-07-23

Abstract

The utility model discloses an inner pot component and a heating rice cooker, wherein the inner pot component comprises an inner pot and a steaming lattice which is arranged in the inner pot in a removable manner, the steaming lattice comprises a steaming lattice bottom wall and a steaming lattice side wall, the steaming lattice bottom wall and the steaming lattice side wall are enclosed to form a containing cavity for containing nano materials, the steaming lattice bottom wall comprises a bottom wall body and a protruding part which is connected with the bottom wall body and protrudes upwards, the bottom wall body and the protruding part can contain rice, and the outer surface of the steaming lattice is in contact with the inner surface of the inner pot, so that an accommodating space is formed between the outer surface of the steaming lattice and the inner surface of the inner pot in a surrounding manner; at least one of the surface of steaming tray and the internal surface of interior pot is the curved surface in contact position department, and the bulge is provided with the first through-hole that will hold chamber and accommodation space intercommunication, and the one end and/or the diapire body that are close to the diapire body of bulge are provided with the second through-hole that will hold chamber and accommodation space intercommunication, and first through-hole is higher than the second through-hole for the water of the boiling in the heating process accommodation space can follow first through-hole entering and hold the chamber.

Description

Inner pot assembly and heating rice cooker

Technical Field

The utility model relates to the technical field of kitchen utensils, in particular to an inner pot assembly and a heating rice cooker.

Background

A low-sugar electric cooker is known. The outer edge of the top end of the steaming grid of the low-sugar electric cooker is erected above the outer edge of the top end of the inner pot. The steaming lattice comprises a bearing cylinder and a water passing cylinder arranged below the bearing cylinder, and a water permeable area is arranged on the bottom wall of the bearing cylinder. The bottom of the water passing cylinder is provided with an opening structure, the water passing cylinder is spaced from the inner surface of the inner pot, and water in the inner pot can enter the bearing cylinder through the water passing cylinder after being heated so as to wash rice contained in the bearing cylinder. However, the rice cooker with such a structure has a poor effect of supplying water due to a limited pressure inside the water passing cylinder, and thus the blood sugar lowering effect is not desirable.

To this end, the present invention provides an inner pot assembly, a heating cooker and a control method of the heating cooker to at least partially solve the problems of the prior art.

SUMMERY OF THE UTILITY MODEL

In the summary section a series of concepts in a simplified form is introduced, which will be described in further detail in the detailed description section. The inventive content of the present invention is not intended to define key features or essential features of the claimed solution, nor is it intended to be used to limit the scope of the claimed solution.

In order to at least partially solve the above problems, according to a first aspect of the present invention, there is disclosed an inner pot assembly for heating a rice cooker, the inner pot assembly comprising:

an inner pot; and

the steaming lattice is arranged in the inner pot in a removable manner and comprises a bottom wall and side walls, a containing cavity for containing nano rice is defined by the bottom wall and the side walls, the bottom wall comprises a bottom wall body and a convex part which is connected with the bottom wall body and protrudes upwards, the bottom wall body and the convex part can contain the rice, the outer surface of the steaming lattice is in contact with the inner surface of the inner pot, so that a containing space is formed between the outer surface of the steaming lattice and the inner surface of the inner pot,

wherein at least one of an outer surface of the steam grill and an inner surface of the inner pan is curved at a contact location,

the bulge part is provided with a first through hole which communicates the containing cavity with the containing space and can prevent water from passing through the rice,

the diapire body be provided with hold the chamber with what accommodation space intercommunication can make water pass through the second through-hole that rice can not pass through for in the heating process the boiling water in the accommodation space can follow first through-hole gets into hold the chamber.

According to the inner pot component, the outer surface of the steaming lattice is in contact with the inner surface of the inner pot, so that a closed or approximately closed accommodating space is formed between the outer surface of the steaming lattice and the inner surface of the inner pot, the flushing effect is good, the blood sugar reducing effect can be improved, in addition, a water passing cylinder is omitted, other parts are not required to be additionally arranged, the number of parts can be reduced, and the production cost is reduced. Because at least one of the surface of steam grid and the internal surface of interior pot is the curved surface in contact position department, consequently can reduce the friction between the two in the use for the internal surface of interior pot is difficult for the steam grid wearing and tearing in the coating of contact position department, improves the life of interior pot, and promotes user's use experience.

In the heating process, the water in the accommodating space can generate gas and bubbles after being heated to a certain temperature, the bubbles rise to the water surface, and pressure is formed in the accommodating space along with the increase of the gas. When the water is heated to boiling, the bubbles boiling under pressure will carry the water out of the water surface and can collect between the outside of the bottom of the bulge and the inner pot. The containing space has three pressure relief areas, namely the pressure relief areas are respectively formed at the contact position of the outer surface of the steaming grid and the inner surface of the inner pot and at the first through hole and the second through hole. Because the outer surface of the steaming lattice is contacted with the inner surface of the inner pot, the resistance of the boiled water in the containing space at the contact position is larger than the resistance of the rice at the first through hole and the second through hole, so the boiled water in the containing space is not easy to pass through the contact position of the steaming lattice and the inner pot, and even if the boiled water passes through the contact position of the steaming lattice and the inner pot, the water quantity passing through the contact position is small, the influence on the water feeding effect at the first through hole is small. Because first through-hole is higher than the second through-hole, when the rice was placed in steaming grid's the intracavity that holds, the thickness of placing the rice in first through-hole department can be less than the thickness of placing the rice in second through-hole department for the resistance that receives rice in first through-hole department is less than the resistance that receives rice in second through-hole department. The sum of the resistance of the rice grains and the gravitational potential energy of the water and the air bubbles in the accommodating space at the first through hole is smaller than the sum of the resistance of the rice grains and the gravitational potential energy of the water and the air bubbles at the second through hole.

Consequently, the water of boiling can rise to the chamber that holds of steaming the check through first through-hole under the effect of pressure in the chamber that holds of holding to soak and erode the rice that holds in holding the chamber, make starch and sugar in the rice of holding the intracavity of steaming the check can fall back to the holding space through the second through-hole, and accomplish the back of absorbing water at rice and cook, thereby realize the purpose of rice sugar reduction and avoid rice to press from both sides to give birth to. It will be appreciated that it is not excluded that a small amount of boiling water enters the grid through the second through-hole, and that even a small amount of water passes through it, has a small effect on the watering effect of the first through-hole.

Through set up the bulge on steaming grid diapire to set up first through-hole on steaming grid diapire, and set up the second through-hole on steaming grid diapire bulge and/or diapire body, but rice holding is on steaming grid diapire body and the bulge of diapire, just can directly realize steaming grid's the intaking and the play water of check promptly through the steaming grid diapire that bears rice, and this structure is very simple, and saves the cost. Moreover, water rushes into the steaming lattice from the bottom wall of the steaming lattice, namely, the water rushes into the steaming lattice from the lower part of the rice grains, so that the rice grains can be stirred from the lower part, the rice grains roll effectively, and the rice grains can be better washed.

Optionally, the outer surface of the steam grid includes a steam grid contact portion configured as a curved surface, the steam grid contact portion being in contact with the inner surface of the inner pan.

According to this scheme, the food steamer contact site is the curved surface to with the internal surface contact of interior pot, consequently can further reduce the friction of food steamer and interior pot in contact position department in the use, make the difficult easy grid wearing and tearing that evaporate of coating of interior pot internal surface in contact position department, the life of pot in the improvement, and promote user's use and experience.

Optionally, the grill contact portion is provided on an outer surface of the grill side wall and/or an outer surface of the grill bottom wall, or

The steamer comprises a transition section connected between the steamer side wall and the steamer bottom wall, and the steamer contact part is arranged on the outer surface of the transition section.

According to the scheme, the steamer contact part can be arranged on the outer surface of the side wall of the steamer and/or the outer surface of the bottom wall of the steamer according to actual needs, so that the flexibility of the design of the steamer is improved; through setting up the steam grid contact site in the surface of changeover portion, can further reduce the friction of steam grid and interior pot in contact position department in the use for the difficult easy steam grid wearing and tearing of coating of interior pot internal surface in contact position department improve the life of interior pot, and promote user's use and experience.

Optionally, the steamer contact part is configured as a circular arc surface, and the radius R1 of the steamer contact part satisfies: r1 is more than or equal to 1 mm.

According to the scheme, the friction between the steaming lattice and the inner pot at the contact position in the using process can be further reduced, so that the coating on the inner surface of the inner pot at the contact position is not easily abraded by the steaming lattice, the service life of the inner pot is prolonged, and the use experience of a user is improved.

Optionally, 2mm ≦ R1 ≦ 20 mm.

Optionally, the inner surface of the inner pan comprises an inner pan slope portion configured as an inverted truncated cone without a top surface and a bottom surface, the steam grid contact portion being in contact with the inner pan slope portion and being supported by the inner pan slope portion.

According to the scheme, the steaming lattice contact part is in contact with the inner pot inclined plane part and is supported by the inner pot inclined plane part, so that the steaming lattice can be supported on the inner pot.

Optionally, the inner surface of the inner pan comprises an inner pan contact portion configured as a curved surface, the food steamer contact portion being in contact with and supported by the inner pan contact portion.

According to this scheme, interior pot contact site is the curved surface, interior pot contact site and the contact of steaming grid contact site, and by interior pot contact site supports to can support the steaming grid in interior pot, and can further reduce the friction of steaming grid and interior pot in contact position department in the use, make the difficult easy grid wearing and tearing that evaporate of coating of interior pot internal surface in contact position department, improve the life of interior pot, and promote user's use experience.

Optionally, the inner surface of the inner pan comprises an inner pan contacting portion configured as a curved surface, the outer surface of the steam grill being in contact with and supported by the inner surface of the inner pan.

According to this scheme, interior pot contact site is the curved surface, the surface contact of interior pot contact site and steaming grid to by the internal surface support of interior pot, with can support steaming grid in interior pot, and can further reduce the friction of steaming grid and interior pot in contact position department in the use, make the difficult easy grid wearing and tearing that evaporate of coating of interior pot internal surface in contact position department, the life of pot in the improvement, and promote user's use experience.

Optionally, the inner pan contact portion is configured as a circular arc surface, and a radius R2 of the inner pan contact portion satisfies: r2 is more than or equal to 1 mm.

Optionally, on a section passing through the central axis of the inner pan, an included angle F between a tangent line of the inner surface of the inner pan at the contact position and a vertical direction satisfies: f is more than 0 degree and less than or equal to 55 degrees.

According to the scheme, when the included angle F between the tangent line of the inner surface of the inner pot at the contact position and the vertical direction is smaller, the height of the contact position of the steaming lattice and the inner pot is higher, so that the volume of the accommodating space is larger, the amount of water accommodated is larger, and further the amount of food materials cooked by the steaming lattice is larger; when the contained angle F of the internal surface of interior pot between the tangent line of contact position department and the vertical direction is great, the height of the contact position of steaming lattice and interior pot is lower for accommodation space's volume is less and the water yield of holding is less, and then makes the food material volume that steaming lattice can satisfy the culinary art less. The applicant finds that when the included angle F between the tangent line of the inner surface of the inner pot at the contact position and the vertical direction meets 0 degrees and is larger than or equal to 55 degrees, the steaming lattice has enough capacity to meet the requirement of cooking food materials, the water feeding amount can be ensured, the water rising into the steaming lattice is easy to break through the rice surface to completely soak the rice, so that the consistency of the rice is ensured, the blood sugar reducing effect is good, and the taste of the rice is better.

Optionally, the protruding portion includes a guide portion extending along the circumferential direction, a bottom end periphery of the guide portion is connected to the bottom wall body, and one end of the guide portion close to the bottom wall body and/or the bottom wall body is provided with the second through hole.

According to this scheme, through setting up guide portion, guide portion can lead the inboard of guide portion with water and bubble for water in the accommodation space can rise to the chamber that holds of steaming grid through first through-hole, with the purpose of satisfying from first through-hole water-feeding, and promote the water yield.

Optionally, the protruding portion further includes a central portion, an outer peripheral edge of the central portion being connected to a tip peripheral edge of the guide portion, the first through hole being provided in the central portion.

According to the scheme, the first through hole is arranged on the central part, so that the first through hole can be located at the highest position of the bottom wall of the steaming grid, and the purpose of water feeding from the first through hole is achieved.

Optionally, the bottom wall body and the central portion comprise at least one of a planar wall and a curved wall, and/or

The guide portion is configured in a truncated cone shape without a top and a bottom, a cylindrical shape, a curved wall or a shape formed by splicing a plurality of inclined walls.

According to the scheme, the bottom wall body and the central part are simple in structure and flexible in structural design; the structure of guide portion is comparatively simple to structural design is comparatively nimble, can reduction in production cost.

Optionally, the bottom wall body is provided with a plurality of the first through holes which are uniformly distributed along the circumference of the bottom wall body, and/or

The central part is provided with a plurality of the second through-holes, a plurality of the second through-holes set up with equipartition.

According to the scheme, the plurality of first through holes are arranged so as to facilitate the water feeding amount of the first through holes, and the plurality of first through holes are uniformly distributed, so that water ascending into the steaming lattice can flow outwards to rice from all directions, the rice is completely soaked, the sugar reducing effect is improved, and the condition that the rice is half cooked or hard is reduced; through setting up a plurality of second through-holes for the water that rises to in the chamber that holds of steaming grid can follow the second through-hole and fall back to accommodation space, in order to avoid rice soft, wet partially, and because the second through-hole sets up evenly, can make the water that comes from all directions return circuit from the second through-hole to accommodation space in, in order to improve the uniformity of the rice of culinary art.

Optionally, the contact position of the steaming compartment and the inner pan is not higher than the highest position of the central portion and not lower than the lowest position of the bottom wall body.

According to the scheme, the steamer tray and the inner pot are in contact sealing and not absolute sealing, and gas can pass through the contact position between the steamer tray and the inner pot. When the contact position of steaming lattice and interior pot is higher, this contact position department is difficult to reach to water and bubble in the accommodation space, and gaseous easy contact position department from steaming lattice and interior pot passes through, then influences the last water effect of first through-hole. When the contact position of steaming lattice and interior pot is lower, this contact position department is easily reached to water and bubble in the accommodation space, and gaseous being difficult to pass through from the contact position department of steaming lattice and interior pot under the tension effect of water to can keep the pressure in the accommodation space, guarantee the last water yield of first through-hole. The applicant has found that the quantity of water fed to the first through hole is ensured when the contact position of the grid and the inner pan is not higher than the highest position of the central portion and not lower than the lowest position of the bottom wall body.

Optionally, the inner pot is provided with at least one water line,

wherein at least one of the water lines is lower than the second through hole, and/or

At least one of the water lines is lower than the first through hole and higher or flush with the second through hole.

According to the scheme, the water level line of the inner pot can be lower than the first through hole and not lower than the second through hole, so that a user can be guided to add a proper water amount according to needs, for example, when the rice amount is large, more water can be guaranteed to enter the steaming lattice to wash rice. When the number of the inner boiler water level lines is only one, the inner boiler water level lines can be only arranged at the position lower than the second through holes according to requirements, and also can be only arranged at the position lower than the first through holes and not lower than the second through holes. When the number of the inner pot water level lines is multiple, part of the water level lines can be lower than the second through holes, and part of the inner pot water level lines are lower than the first through holes and not lower than the second through holes, so that the cooking requirements of different meters can be met. For example, when a cup of rice is cooked, the water level is below the second through hole, and only a small amount of water is needed to wash the rice, so that the cooking requirement is met; when many cups of rice of culinary art, the waterline can be more than the second through-hole and be less than the position of first through-hole, can guarantee also to have sufficient water volume when the rice volume is big to guarantee the effect of washing rice and culinary art. It can be understood that the inner boiler water level can be all lower than the second through hole, or all lower than the first through hole and not lower than the second through hole. Various forms of water lines can be flexibly set according to needs.

Optionally, the inner pot is provided with at least one water level line, the at least one water level line is lower than the second through hole, and the height difference between the at least one water level line and the second through hole is equal to or less than 10 mm.

According to the scheme, at least part or all of the water level line of the inner pot is lower than the second through hole, and the height difference between the water level line and the second through hole is larger than 0 and less than or equal to 10mm, so that water can be quickly heated to boil while rice is prevented from being soaked by water, a washing step can be executed more quickly, and the water feeding effect of the first through hole is good.

Optionally, the inner pot is provided with at least one water level line, and the at least one water level line is lower than the second through hole, or

The inner pot and/or the steaming lattice are/is provided with at least one water level line, and the at least one water level line is lower than the first through hole and higher than or flush with the second through hole.

According to this scheme, when the waterline is less than the second through-hole, rice is separated by the steaming grid with water, only boil and get into the chamber that holds of steaming grid through first through-hole at culinary art in-process normal water after, rice just can contact with water, can make all rice erode and soak at the same time like this, keep the uniformity of rice taste, the waterline is less than just can use less water of second through-hole in addition, also can make the hydroenergy in the culinary art space heated to the boiling more fast when the water economy resource, execution that can be more quick erodees the step. Simultaneously to the heating rice cooker that has the reservation function, when the reservation state, the water in the accommodation space can not with the rice direct contact in the chamber that holds of steaming grid, avoids long length of time to soak in aqueous to avoid rice rotten or produce the peculiar smell, and can prolong the time that the user ordered. Through set up at least one water level line on interior pot and steaming grid, can add the water of different capacities as required, also guarantee simultaneously that water is as few as possible, make the hydroenergy in the culinary art space heated to the boiling more fast, execution that can be more quick erodees the step to be convenient for instruct the water yield that different rice quantums correspond, for the user reference.

Optionally, the steaming lattice is integrally formed, or the protrusion and the bottom wall body are integrally arranged, the steaming lattice is made of metal, wood material or plastic material, and/or

The lateral wall of the steaming lattice is provided with a plurality of third through holes which are arranged at intervals along the circumferential direction of the lateral wall of the steaming lattice, the third through holes are higher than the contact positions of the steaming lattice and the inner pot, and the contact positions of the steaming lattice and the inner pot are not higher than the highest position of the central part and are not lower than the lowest position of the bottom wall body.

According to the scheme, the steaming lattice can be made of various materials, so that the diversification of the steaming lattice is met, and the use experience of a user is improved; through arranging the third through holes on the side wall of the steaming lattice, the foam in the containing cavity of the steaming lattice can flow back to the inner pot through the third through holes so as to reduce the possibility of pot overflow;

according to a second aspect of the present invention, a heated rice cooker is disclosed, comprising an inner pot assembly according to any one of the above first aspects.

Optionally, the heating cooker further comprises a heating device for heating the inner pot assembly, and the rated power P of the heating device satisfies: p is more than or equal to 600W and less than or equal to 1500W.

According to this scheme, when heating device's rated power P is less, the gas and the bubble that produce in the accommodation space are less for pressure in the accommodation space is less, consequently is unfavorable for the water feeding, makes the last water yield of first through-hole less, leads to steaming the rice that holds in the chamber of check and is difficult to be permeated by the water logging, appears rice nip and grows or the harder condition easily, simultaneously because rated power P is less, needs longer time just can accomplish the culinary art. When the rated power P of the heating device is larger, the cost of the required heating device is higher, the power consumption is large, and the use cost of a user is increased. The applicant finds that when the rated power of the heating device meets the condition that P is more than or equal to 600W and less than or equal to 1500W, the water feeding amount of the first through hole can be ensured, so that water can fully soak rice, the blood sugar reducing effect is good, the taste of the rice is better, in addition, the cost of the heating device is lower, the use cost of a user can be reduced, and the use experience of the user is improved.

Drawings

The following drawings of the utility model are included to provide a further understanding of the utility model. The drawings illustrate embodiments of the utility model and, together with the description, serve to explain the principles of the utility model.

In the drawings:

fig. 1 is a schematic sectional view of a partial structure of a heating rice cooker according to a first embodiment of the present invention;

FIG. 2 is a schematic cross-sectional view of an inner pot assembly of the heated rice cooker of FIG. 1;

FIG. 3 is a perspective view of the grill of the inner pot assembly of FIG. 2;

fig. 4 is a schematic sectional view of an inner pot assembly of a heated rice cooker according to a second embodiment of the present invention;

fig. 5 is a schematic sectional view of an inner pot assembly of a heated rice cooker according to a third embodiment of the present invention;

fig. 6 is a schematic sectional view of an inner pot assembly of a heated rice cooker according to a fourth embodiment of the present invention.

Description of reference numerals:

100: heating rice cooker

110: pot body

120: cover body

130/230/330/430: inner pot assembly

140/240/340/440: inner pot

141/241/341/441: inner pot bottom wall

142/242/342/442: inner pot side wall

144/244/344/444: inner pot flanging

145/245/345/445: inner pot contact part

150/250/350/450: food steamer

151/251/351/451: bottom wall of steaming grid

152/252/352/452: side wall of steaming lattice

153/253/353/453: bottom wall body

154/254/354/554: projecting part

155/255/355/455: center part

156/256/356/456: guide part

157/257/357/457: first through hole

158/258/358/458: second through hole

159/259/359/459: containing cavity

160/260/360/460: accommodation space

161/261/361/461: hand buckling part

162: third through hole

163/263/363/463: contact part of steaming grid

164/264/364/464: food steamer flanging

165/265/365/465: transition section

143/243/343/443: inner cavity

170: heating device

180: temperature sensing assembly

Detailed Description

In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that embodiments of the utility model may be practiced without one or more of these specific details. In other instances, well-known features have not been described in detail so as not to obscure the embodiments of the utility model.

In the following description, a detailed structure will be presented for a thorough understanding of embodiments of the utility model. It is apparent that the implementation of the embodiments of the present invention is not limited to the specific details familiar to those skilled in the art. It should be noted that ordinal numbers such as "first" and "second" are used in the utility model only for identification and do not have any other meanings, such as a specific order. Also, for example, the term "first component" does not itself imply the presence of "second component", and the term "second component" does not itself imply the presence of "first component". The terms "upper", "lower", "front", "rear", "left", "right" and the like as used herein are for purposes of illustration only and are not limiting.

The utility model provides a heating rice cooker. The heating cooker according to the present invention may be an electric rice cooker, and the heating cooker may have various functions such as cooking porridge, cooking soup, etc. in addition to the function of cooking rice.

First embodiment

The heating cooker 100 according to the present embodiment will be described in detail with reference to fig. 1 to 3.

As shown in fig. 1, the heating cooker 100 mainly includes a cooker body 110 and a lid 120, and the lid 120 is openably and closably disposed above the cooker body 110. The inner pot assembly 130 is disposed in the pot body 110, and when the cover 120 is closed over the pot body 110, a cooking space may be formed between the cover 120 and the inner pot assembly 130. The pot body 110 may be configured in a rounded rectangular parallelepiped shape or any other suitable shape, and have a cylindrical-shaped receiving part. The inner pot assembly 130 may be configured to be freely put into or taken out of the receiving part to facilitate cleaning of the inner pot assembly 130.

In addition, a heating means 170, a control means (not shown) and a temperature sensing assembly 180 are further provided in the pot body 110. The heating device 170 is disposed under the inner pot assembly 130 to heat food in the inner pot assembly 130. The user can control the cooking operation of the heating cooker 100 through the control means. The temperature sensing assembly 180 is used for sensing the temperature of the inner pot assembly 130, and may be disposed at the center of the bottom of the inner pot assembly 130 or at the side of the inner pot assembly 130. The heating cooker 100 may further include a top temperature measuring member provided on the cover 120 for detecting a temperature within the cooking space. Preferably, the rated power P of the heating device 170 satisfies: p is more than or equal to 600W and less than or equal to 1500W. It should be noted that, in the present invention, the directional terms "upper" and "lower" are based on those directions determined by the heating cooker 100 which is placed upright and the lid body 120 is in the closed state.

As shown in fig. 1 to 3, the inner pot assembly 130 mainly includes an inner pot 140 and a steam grill 150 removably provided in the inner pot 140. The inner pan 140 includes an inner pan bottom wall 141 and an inner pan side wall 142 extending upwardly from a peripheral edge of the inner pan bottom wall 141. An inner cavity 143 with an open top is formed between the inner pot bottom wall 141 and the inner pot side wall 142, and the steaming lattice 150 is arranged in the inner cavity 143 in a removable way. The inner pot bottom wall 141 is constructed substantially in a circular plane wall structure extending in the horizontal direction, and the inner pot side wall 142 is constructed in a circular arc-shaped curved wall structure protruding toward the outside. It will be appreciated that the inner pan bottom wall 141 is also configured as a curved wall that is convex upward or convex downward, as desired.

Preferably, the steam grill 150 is configured in a rotationally symmetric configuration with respect to a central axis A thereof, the central axis A of the steam grill 150 extending in a vertical direction. The steam grid 150 may be made of metal, wood material or plastic material, and the wall thickness of the steam grid 150 is 0.2mm to 10mm, preferably 0.3mm to 3 mm. The grill 150 includes a grill bottom wall 151 and a grill side wall 152 extending upwardly from the peripheral edge of the grill bottom wall 151, the grill bottom wall 151 and the grill side wall 152 enclosing a holding cavity 159 for holding the nano-meter. The maximum outer diameter of the grill bottom wall 151 and the grill side wall 152 is less than the top opening diameter D1 of the inner pan 140 to facilitate placement of the grill 150 in the inner pan 140 or removal from the inner pan 140. It is understood that the steamers 150 can also be configured in non-rotationally symmetric configurations.

The bottom wall 151 of the steaming tray comprises a bottom wall body 153 and a protrusion 154 which is connected with the bottom wall body 153 and protrudes upwards, and the tops of the bottom wall body 153 and the protrusion 154 can contain rice. In this embodiment, the bottom wall 151 of the grill includes a protrusion 154, and the protrusion 154 is disposed in the center of the bottom wall 151 of the grill. The bottom wall body 153 is configured to extend along the circumferential direction of the grill side wall 152 and includes at least one of a planar wall and a curved wall, and the protrusion 154 is configured to protrude upward from the inner peripheral edge of the bottom wall body 153. It is understood by those skilled in the art that the number and arrangement positions of the projections 154 are not limited to the present embodiment. The number of the projections 154 may be two or more, as needed. Preferably, the steam grid 150 is integrally formed, or the protrusion 154 and the bottom wall body 153 are integrally formed, so that the steam grid 150 can be conveniently processed, and the production cost can be reduced.

In the present invention, the outer surface of the food steamer 150 is in circumferential contact with the inner surface of the inner pan 140 such that a closed or nearly closed receiving space 160 is formed between the outer surface of the food steamer 150 and the inner surface of the inner pan 140. It is understood that the receiving space 160 is a portion (bottom portion) of the inner cavity 143 of the inner pot 140. The food steamer 150 is used to contain food materials such as rice and the receiving space 160 is used to contain water, and during cooking, boiled water in the receiving space 160 can enter the holding cavity 159 of the food steamer 150 to soak and flush the rice in the holding cavity 159. Therefore, additional parts are not required, the number of parts can be reduced, the production cost can be reduced, and higher pressure can be kept in the accommodating space 160, so that the effect of flushing rice by the water rising into the containing cavity 159 of the steaming tray 150 is better, and the effect of reducing blood sugar is better.

As shown in fig. 1 and 2, at least one of the outer surface of the food steamer 150 and the inner surface of the inner pan 140 is curved at the contact position, so that friction between the food steamer 150 and the inner pan 140 during use can be reduced, the coating on the inner surface of the inner pan 140 at the contact position is not easily worn by the food steamer 150, the service life of the inner pan 140 is prolonged, and the use experience of a user is improved.

Preferably, on a section through the central axis a of the inner pan 140, an angle F between a tangent of the inner surface of the inner pan 140 at the contact position and the vertical direction satisfies: f is more than 0 degree and less than or equal to 55 degrees. Therefore, the height of the contact position of the steaming lattice 150 and the inner pot 140 is appropriate, so that the steaming lattice 150 has enough capacity to meet the requirement of cooking food, and the gas in the accommodating space 160 is difficult to pass through the contact position of the steaming lattice 150 and the inner pot 140, thereby ensuring the water feeding amount of the first through hole 157, ensuring that the water rising into the steaming lattice 150 easily breaks through the rice surface to completely soak the rice, ensuring the consistency of the rice, ensuring better blood sugar reducing effect and better taste of the rice.

With continued reference to fig. 1 to 3, the protrusion 154 is provided with at least one first through hole 157 that communicates the containing chamber 159 with the accommodating space 160 to allow water to pass through, and one end of the protrusion 154 adjacent to the bottom wall body 153 and/or the bottom wall body 153 is provided with at least one second through hole 158 that communicates the containing chamber 159 with the accommodating space 160 to allow water to pass through. The first through hole 157 is higher than the second through hole 158 so that the boiling water in the accommodating space during heating can enter the containing chamber 159 from the first through hole 157. The first and second through

holes

157 and 158 are configured as circular through holes. It will be understood by those skilled in the art that the shapes of the first and second through

holes

157 and 158 are not limited to the present embodiment, and the first and second through

holes

157 and 158 may also be configured as oval, polygonal, or any other suitable shape of through holes as needed.

The water level in the accommodating space 160 is lower than the first through hole 157, preferably lower than the second through hole 158, to prevent the rice from being soaked for a long time before cooking, which affects the taste of the rice. In the heating process, the water in the accommodating space 160 can generate gas and bubbles after being heated to a certain temperature by the heating device 170, the bubbles rise to the water surface, and pressure is formed in the accommodating space 160 as the gas increases. For safety reasons, preventing water from spraying, the pressure in the receiving space 160 is typically below 4 KPA. When the water is heated to boiling, the bubbles boiling under pressure carry the water out of the water and can collect inside the bottom of the projections 154. The receiving space 160 has three pressure relief areas formed at the contact position of the outer surface of the steam box 150 and the inner surface of the inner pan 140, the first through hole 157 and the second through hole 158, respectively. Since the outer surface of the steam box 150 and the inner surface of the inner pan 140 are in contact in the circumferential direction, the resistance of the water boiled in the receiving space 160 at the contact position is greater than the resistance of the rice received at the first through hole 157 and the second through hole 158, and thus the water boiled in the receiving space 160 is not easily passed through the contact position of the steam box 150 and the inner pan 140, so that the pressure in the receiving space 160 can be maintained. Since the first through-hole 157 is higher than the second through-hole 158, when rice is placed in the containing cavity 159 of the food steamer 150, the thickness of the rice placed at the first through-hole 157 may be less than the thickness of the rice placed at the second through-hole 158, so that the resistance to the rice at the first through-hole 157 is less than the resistance to the rice at the second through-hole 158. The sum of the resistance of the water and the air bubbles in the accommodating space 160 to the meter and the gravitational potential energy thereof at the first through hole 157 is smaller than the sum of the resistance of the water and the air bubbles to the meter and the gravitational potential energy thereof at the second through hole 158. Therefore, the water boiled in the containing space 160 can rise to the containing cavity 159 of the steaming lattice 150 through the first through hole 157 under the pressure to soak and wash the rice contained in the containing cavity 159 of the steaming lattice 150, so that the starch and sugar in the rice in the containing cavity 159 of the steaming lattice 150 can fall back to the containing space 160 through the second through hole 158 and be cooked after the rice is completely absorbed, thereby achieving the purpose of the sugar-reducing rice and preventing the rice from being undercooked.

As shown in fig. 2, the outer surface of the steam lattice 150 includes a steam lattice contact part 163, the steam lattice contact part 163 is configured as a curved surface, and the steam lattice contact part 163 contacts the inner surface of the inner pan 140 in the circumferential direction and is circumferentially supported by the inner surface of the inner pan 140 to support the steam lattice 150 to the inner pan 140. Specifically, the grill 150 includes a transition section 165 connected between the grill side wall 152 and the grill bottom wall 151, and the grill contact portion 163 is disposed on an outer surface of the transition section 165 such that the receiving space 160 is formed between the grill bottom wall 151 and the inner pan 140. Preferably, the grill contact portion 163 is configured as a circular arc surface, it being understood that the radius of curvature of the circular arc surface is uniform. Further preferably, the radius R1 of the steamboat contact 163 satisfies: r1 is more than or equal to 1 mm. Still more preferably, 2 mm. ltoreq. R1. ltoreq.20 mm. Those skilled in the art will appreciate that the structure and location of the grill contact part 163 is not limited to the present embodiment. The grill contact part 163 may be provided to the outer surface of the grill side wall 152 and/or the outer surface of the grill bottom wall 151, as needed, and the grill contact part 163 may be configured as a curved surface other than a circular arc surface.

More specifically, the inner surface of the inner pan sidewall 142 of the inner pan 140 includes an inner pan contacting portion 145, the inner pan contacting portion 145 is configured as a curved surface, and the grill contacting portion 163 and the inner pan contacting portion 145 are circumferentially contacted and circumferentially supported by the inner pan contacting portion 145 to support the grill 150 to the inner pan 140. Preferably, the inner pan contacting portion 145 is configured as a circular arc surface, and the radius R2 of the inner pan contacting portion 145 satisfies: r2 is more than or equal to 1 mm. Further preferably, 2mm ≦ R2 ≦ 20 mm. It can be understood by those skilled in the art that the structure of the inner pot contacting portion 145 is not limited to the present embodiment. The inner pot contacting portion 145 may also be configured as a curved surface other than a circular arc surface, as needed.

In one embodiment, not shown, the inner surface of the inner pan includes an inner pan ramp portion configured as an inverted truncated cone without a top surface and without a bottom surface, the steam grid contacting portion and the inner pan ramp portion being in circumferential contact and being circumferentially supported by the inner pan ramp portion to support the steam grid to the inner pan. In another embodiment, not shown, the inner surface of the inner pan includes an inner pan contacting portion configured as a curved surface, the outer surface of the steam grill and the contacting portion of the inner pan circumferentially contact and are circumferentially supported by the inner pan contacting portion to support the steam grill to the inner pan.

Preferably, the projections 154 are disposed rotationally symmetrically with respect to the central axis A of the grill 150. Specifically, the protruding portion 154 includes a central portion 155 and a guide portion 156 extending downward and outward from an outer peripheral edge of the central portion 155, and a bottom end periphery of the guide portion 156 is connected to the bottom wall body 153. Specifically, the central portion 155 is configured as a circular planar wall extending in a horizontal direction, and the central portion 155 is located at the topmost end of the bottom wall 151 of the grill. The guide portion 156 extends in the circumferential direction, and the guide portion 156 is configured in a truncated cone shape without a top and a bottom. Those skilled in the art will appreciate that the configurations of the central portion 155 and the guide portions 156 are not limited to the present embodiment. The central portion 155 may also be configured as a curved wall, or include both planar and curved walls, as desired. For example, the center portion 155 may be configured as a portion of a sphere, or may be a convex upward curve, a concave downward curve. The guide portion 156 may also be configured in a shape of a cylinder, a curved wall, or a concatenation of a plurality of inclined walls.

In the present embodiment, as shown in fig. 2, the central portion 155 is provided with a plurality of spaced first through holes 157, and the plurality of first through holes 157 are uniformly distributed on the central portion 155, so that the water entering the steaming compartment 150 from the first through holes 157 can soak the rice from all directions to achieve the consistency of cooking. The bottom wall body 153 is provided with a plurality of spaced apart second through holes 158, the plurality of second through holes 158 are uniformly arranged along the circumference of the bottom wall 151 of the steaming lattice, and the plurality of second through holes 158 may be arranged in a plurality of circles. Since the second through-holes 158 are lower than the first through-holes 157, moisture in the steam box 150 and starch and sugar in the rice can fall into the accommodating space 160 through the second through-holes 158, and of course, a part can fall into the accommodating space 160 from the first through-holes 157. Those skilled in the art will understand that the positions of the first through hole 157 and the second through hole 158 are not limited to the present embodiment, and the first through hole 157 may also be provided at one end of the guide portion 156 near the central portion 155 (i.e., the top end of the guide portion 156), and the second through hole 158 may also be provided at one end of the guide portion 156 near the bottom wall body 153 (i.e., the bottom end of the guide portion 156), as required.

Preferably, the diameters of the first and second through

holes

157 and 158 are less than or equal to 3mm, and/or the areas of the first and second through

holes

157 and 158 are less than or equal to 8mm²So that the rice cannot pass through the first and second through-

holes

157 and 158 to reduce the possibility that the rice in the food steamer 150 falls into the accommodating space 160 through the first and second through-

holes

157 and 158. It is further preferable that the number of the first through holes 157 is greater than or equal to six to prevent the total area of the first through holes 157 from being small to increase the pressure in the receiving space 160 during cooking, enabling to reduce the water spouting to the outside of the heating cooker 100.

Since there is a contact seal, not an absolute seal, between the grill 150 and the inner pan 140, gas can pass through the contact between the two. When the contact position of the food steamer 150 and the inner pot 140 is high, water and bubbles in the accommodating space 160 are difficult to reach the contact position, and gas is easy to pass through the contact position of the food steamer 150 and the inner pot 140, so that the water feeding effect of the first through hole 157 is affected. When the contact position of the food steamer 150 and the inner pot 140 is low, water and air bubbles in the accommodating space 160 can easily reach the contact position, and air is difficult to pass through the contact position of the food steamer 150 and the inner pot 140 under the tension of the water, so that the pressure in the accommodating space 160 can be maintained, and the water feeding amount of the first through hole is ensured. Preferably, the steaming compartment 150 and the inner pan 140 are in contact at a position not higher than the highest position of the central portion 155 and not lower than the lowest position of the bottom wall body 153.

The grill side wall 152 is provided with a plurality of third through holes 162. The third through hole 162 is provided at the upper portion of the steaming compartment sidewall 152, and the third through hole 162 is higher than the contact position of the steaming compartment 150 and the inner pan 140. The third through holes 162 are spaced apart along the circumferential direction of the grill side wall 152 so that excess water and foam in the grill 150 can be discharged from the third through holes 162 into the inner pan 140, thereby reducing the possibility of spilling the pan.

The grill side wall 152 includes an inwardly recessed catch portion 161, the catch portion 161 being disposed at the top of the grill side wall 152 and configured to extend circumferentially of the grill side wall 152 to facilitate grasping and movement of the grill 150 by a user. In addition, the grill 150 also includes a grill flange 164 extending outwardly from the top peripheral edge of the grill side wall 152, and the inner pan 140 correspondingly includes an inner pan flange 144 at the top, the inner pan flange 144 configured to extend outwardly from the top peripheral edge of the inner pan side wall 142. The provision of the grill flange 164 and the inner pan flange 144 in spaced apart relation enables a more secure support of the grill 150 and the inner pan 140 at the point of contact.

The inner surface of the inner pot 140 is provided with at least one water line (not shown), wherein the at least one water line is lower than the first through hole 157 and higher or flush with the second through hole 158. The user can be instructed to add the appropriate amount of water as desired, for example, to ensure that more water enters the steam grid 150 to flush the rice when the amount of rice is greater. When the number of the water level lines of the inner pot 140 is only one, the water level lines may be only disposed at a position lower than the second through holes 158 or only disposed at a position lower than the first through holes 157 and not lower than the second through holes 158 as required. When the number of the water level lines of the inner pot 140 is multiple, part of the water level lines can be lower than the second through holes 158, and part of the water level lines are lower than the first through holes 157 and not lower than the second through holes 158, so that the cooking requirements of different meters can be met. For example, when cooking a cup of rice, the water level is below the second through hole 158, and only a small amount of water is needed to wash the rice, so that the cooking requirement is met; when cooking a plurality of cups of rice, the water level line may be at a position above the second through hole 158 and lower than the first through hole 157, and it may be ensured that there is a sufficient amount of water even when the amount of rice is large, to ensure the effect of washing rice and cooking. It is understood that the water level of the inner pot 140 may be lower than the second through hole 158, or the water level of the inner pot 140 may be lower than the first through hole 157 and lower than the second through hole 158. Various forms of water lines can be flexibly set according to requirements

Preferably, the water level line of at least part or all of the inner pot 140 is lower than the second through holes 158, and the height difference between the water level line and the second through holes 158 is greater than 0 and less than or equal to 10mm, so that the water can be quickly heated to boiling while the rice is prevented from being soaked by the water, the washing step can be performed more quickly, and the water feeding effect of the first through holes 157 is good.

Further, the inner surface of the steam grid 150 is provided with at least one water line (not shown) which is lower than the first through hole 157 and higher or even than the second through hole 158. Can add the water of different capacities as required like this, also guarantee simultaneously that water is as few as possible, make the hydroenergy in the culinary art space heated to the boiling more fast, can be more quick execution wash step, through set up many waterlines on interior pot 140 and steaming grid 150 to the water yield that the different rice quantums of instruction correspond, for the user reference.

The cooking process of the heating cooker 100 will be described below.

An appropriate amount of water is added to the inner pot 140 according to the water level. If there are a plurality of water lines in the inner pot 140, water corresponding to the amount of rice to be cooked is added. The rice is put into the steaming compartment 150, the steaming compartment 150 and the rice put in the steaming compartment 150 are placed in the inner pot 140, and a corresponding cooking program is selected for cooking.

The cooking process of the heating cooker 100 includes the steps of:

1. reservation procedure

The cooking reservation refers to a user putting food materials into the heating cooker 100 in advance and then setting a reserved time period and a cooking mode (e.g., cooking, porridge cooking, etc.) so that the heating cooker 100 can finish cooking as required by the cooking mode at a time when the reserved time period elapses from the current time. As described above, when the water level is lower than the second through hole 158, the rice and water separation can be ensured and a more regular time can be reserved. When the reservation is not needed, the step can be skipped and the preheating process can be directly carried out.

2. Preheating process

In the preheating process, the control device controls the heating device 170 to heat the inner pot assembly 130, preferably, the heating power is 1200W. And when the temperature detected by the top temperature measuring part reaches the preset temperature T, the procedure of washing and cooking rice is carried out. Wherein the preset temperature T satisfies: t is more than or equal to 65 ℃ and less than or equal to 90 ℃. Preferably, the preset temperature T satisfies: t is more than or equal to 65 ℃ and less than or equal to 80 ℃,

3. procedure for washing and cooking rice

The rice washing and cooking process is an important step of the heating cooker 100 according to the present invention to realize the hypoglycemic function.

The control means controls the heating means 170 to intermittently heat the inner pot assembly 130 so that the boiling water in the accommodating space 160 can rise and enter the containing chamber 159 through the first through hole 157. The water introduced into the containing chamber 159 falls back into the accommodating space 160 through the first and second through

holes

157 and 158 after soaking and washing the rice. Washing the rice for multiple times in the procedure of washing and boiling the rice, wherein the washing times are N times. During each flushing, the heating device 170 heats for a first predetermined period of time and then stops heating for a second predetermined period of time.

The rated power P of the heating device 170 can adjust the pressure in the accommodating space 160 and the amount of bubbles generated, thereby affecting the amount of water supply to the first through-hole 157, and thus affecting the cooking effect. When the rated power P of the heating means 170 is small, for example, the rated power P < 600W, the gas and bubbles generated in the accommodating space 160 are small and the pressure in the accommodating space 160 is small, thus being disadvantageous to the water supply, so that the water supply amount of the first through-hole 157 is small, resulting in that the rice is not easily soaked by the water, and the rice is easily undercooked or hard. When the rated power P of the inner pot assembly 130 is large, the cost of the required heating device is high, and the power consumption is large, which increases the use cost of users. When the rated power P of the heating device 170 is more than or equal to 600W and less than or equal to 1500W, the water feeding amount of the first through hole 157 can be ensured, so that the water can be used for completely soaking rice, the sugar reducing effect is good, the taste of the rice is good, the cost of the heating device is low, the power consumption is low, the use cost of a user can be reduced, and the use experience of the user is improved.

In the rice washing and cooking process, the heating power is preferably 600W-1500W, and more preferably 1200W. In each washing process, when heated, the boiling water may rise and enter the containing chamber 159 through the first through hole 157, and the water entering the containing chamber 159 soaks and washes the rice. When the heating is stopped, the water in the containing chamber 159 falls back into the containing space.

And entering a rice steaming process when the washing frequency reaches N times (heating N times) or the time of the rice washing and cooking process reaches the preset washing time.

Optionally, the heating device 170 is an electromagnetic heating element, the number of times of washing N is 8-12, the first preset time period is 5-25s, the second preset time period is 10-35s, and the preset washing time period is 10-30 minutes.

Optionally, the heating device 170 is a heating plate, the number of times of flushing N is 18-30, the first preset time period is 7-28s, the second preset time period is 8-25s, and the preset flushing time period is 5-15 minutes.

4. Rice steaming process

In the rice steaming process, the controller controls the heating unit 170 to heat the inner pot assembly 130, so that water in the accommodating space 160 is boiled and rice is steamed by steam. Preferably, the heating power is 700W in the rice steaming step.

5. Rice stewing process

After the rice steaming step is finished, the rice stewing step is performed. The braising process is a later stage of the cooking process, which continues to maintain the inner pot 140 and the steaming grill 150 at relatively high temperatures following the steaming process to ensure that the food material is sufficiently cooked and steamed. Preferably, the heating power is 500W in the rice cooking step. The heating power of the preheating process is larger than that of the rice steaming process and that of the rice stewing process. The heating power of the rice washing and boiling process is larger than that of the rice steaming process and that of the rice stewing process,

6. heat preservation procedure

After the rice cooking process is completed, the substantial cooking work is completed. However, since the user sometimes does not have a meal immediately, the cooking program is further provided with a warming process to maintain the temperature of the cooked food so that the user can enjoy the hot food when a meal is needed. The heating temperature of the heat preservation process is controlled between the heat preservation lower limit temperature and the heat preservation upper limit temperature. When the temperature sensing assembly 180 senses that the temperature of the inner pot assembly 130 is lower than the heat preservation temperature, the control device controls the heating device 170 to work. When the temperature sensing assembly 180 senses that the temperature of the inner pot assembly 130 is higher than the upper limit of the heat preservation, the control device controls the heating device 170 to stop working. In general, the heating temperature in the heat-retaining step is controlled to 70 to 80 ℃.

Second embodiment

The inner pot assembly 230 of the heated rice cooker in accordance with the second embodiment will be described in detail with reference to fig. 4.

The inner pot assembly 230 according to the second embodiment has substantially the same structure as the inner pot assembly 130 according to the first embodiment, wherein structures having the same or similar functions are given similar reference numerals.

The inner pot assembly 230 of the present embodiment also includes an inner pot 240 and a grill 250, as in the first embodiment. The grill 250 also includes a grill bottom wall 251 and a grill side wall 252, with the grill bottom wall 251 also including a bottom wall body 253 and a projection 254 projecting upwardly from the bottom wall body 253. For the sake of simplicity, only the differences will be explained here.

As shown in fig. 4, the projection 254 includes a guide portion 256 connected to the bottom wall body 253 and a center portion 255 connected to the guide portion 256. The bottom end periphery of the guide portion 256 is connected to the bottom wall body 253, and the top end periphery of the guide portion 256 is connected to the center portion 255. In this embodiment, the bottom wall body 253 includes a curved wall. For example, the bottom wall body 253 includes at least one upwardly protruding projection or annular bead. The guide portion 256 is configured in a truncated cone shape without a top and a bottom. The central portion 255 is configured as an upwardly convex curved wall. It is understood that the bottom wall body 253 can include at least one downwardly projecting protrusion or annular bead, as desired.

Third embodiment

The inner pot assembly 330 of the heating rice cooker in accordance with the third embodiment will be described in detail with reference to fig. 5.

The inner pot assembly 330 according to the third embodiment has substantially the same structure as the inner pot assembly 130 according to the first embodiment, wherein structures having the same or similar functions are given similar reference numerals.

The inner pot assembly 330 of the present embodiment also includes an inner pot 340 and a grill 350, as in the first embodiment. The grill 350 likewise includes a grill bottom wall 351 and a grill side wall 352, with the grill bottom wall 351 likewise including a bottom wall body 353 and a projection 354 projecting upwardly from the bottom wall body 353. For the sake of simplicity, only the differences will be explained here.

As shown in fig. 5, the projection 354 includes a guide portion 356 connected to the bottom wall body 353 and a center portion 355 connected to the guide portion 356. The bottom end periphery of the guide portion 356 is connected to the bottom wall body 353, and the top end periphery of the guide portion 356 is connected to the center portion 355. In the present embodiment, the bottom wall body 353 includes an annular planar wall and an annular curved wall connected to an outer peripheral edge of the annular planar wall. The bottom end periphery of the guide portion 356 is connected to the inner peripheral edge of the annular planar wall, and the guide portion 356 is configured in a truncated cone shape without a top and without a bottom. The central portion 355 is configured as a downwardly convex curved wall.

Fourth embodiment

The inner pot assembly 430 of the heated rice cooker in accordance with the fourth embodiment will be described in detail with reference to fig. 6.

The inner pot assembly 430 according to the third embodiment has substantially the same structure as the inner pot assembly 130 according to the first embodiment, wherein structures having the same or similar functions are given similar reference numerals.

The inner pot assembly 430 of the present embodiment also includes an inner pot 440 and a grill 450, as in the first embodiment. The grill 450 also includes a grill bottom wall 451 and a grill side wall 452, with the grill bottom wall 451 also including a bottom wall body 453 and a projection 454 projecting upwardly from the bottom wall body 453. For the sake of simplicity, only the differences will be explained here.

As shown in fig. 6, the projection 454 includes a guide portion 456 connected to the bottom wall body 453 and a center portion 455 connected to the guide portion 456. The bottom end peripheral edge of the guide portion 456 is connected to the bottom wall body 453, and the top end peripheral edge of the guide portion 456 is connected to the center portion 455. In the present embodiment, the bottom wall body 453 includes an annular planar wall and an annular curved wall connected to an outer peripheral edge of the annular planar wall. The bottom end periphery of the guide 456 is connected to the inner peripheral edge of the annular planar wall. The guide portion 456 is configured as a curved wall, and the junction of the guide portion 456 and the bottom wall body 453 is smoothly transited. Central portion 455 is configured as a circular planar wall.

Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the utility model. Terms such as "disposed" and the like, as used herein, may refer to one element being directly attached to another element or one element being attached to another element through intervening elements. Features described herein in one embodiment may be applied to another embodiment, either alone or in combination with other features, unless the feature is otherwise inapplicable or otherwise stated in the other embodiment.

The present invention has been described in terms of the above embodiments, but it should be understood that the above embodiments are for purposes of illustration and description only and are not intended to limit the utility model to the scope of the described embodiments. It will be appreciated by those skilled in the art that many variations and modifications may be made to the teachings of the utility model, which fall within the scope of the utility model as claimed.

Claims

1. An inner pot assembly, comprising:

an inner pot; and

the steaming lattice is arranged in the inner pot in a removable manner and comprises a bottom wall and side walls connected with the bottom wall, the bottom wall and the side walls enclose a containing cavity for containing nano rice, the bottom wall comprises a bottom wall body and a convex part which is connected with the bottom wall body and protrudes upwards, the bottom wall body and the convex part can contain the rice, the outer surface of the steaming lattice is in contact with the inner surface of the inner pot, so that an accommodating space is formed between the outer surface of the steaming lattice and the inner surface of the inner pot,

the protruding portion is close to one end of the bottom wall body and/or the bottom wall body is provided with a second through hole which is communicated with the containing space and enables water to pass through the containing space, and the first through hole is higher than the second through hole, so that boiling water in the containing space can enter the containing cavity from the first through hole in the heating process.

2. The inner pan assembly of claim 1, wherein an outer surface of the grill includes a grill contacting portion configured as a curved surface, the grill contacting portion contacting an inner surface of the inner pan.

3. Inner pot assembly according to claim 2,

the steamer contact part is arranged on the outer surface of the steamer side wall and/or the outer surface of the steamer bottom wall, or

4. The inner pan assembly of claim 2, wherein the grill contact portion is configured as a circular arc surface, and wherein a radius R1 of the grill contact portion satisfies: r1 is more than or equal to 1 mm.

5. The inner pot assembly of claim 4 wherein 2mm R1 is 20 mm.

6. The inner pan assembly of claim 2, wherein the inner surface of the inner pan includes an inner pan ramp portion configured as an inverted truncated cone without a top surface and without a bottom surface, the steam grill contact portion being in contact with and supported by the inner pan ramp portion.

7. The inner pan assembly of claim 2, wherein the inner surface of the inner pan includes an inner pan contacting portion configured as a curved surface, the grill contacting portion contacting and being supported by the inner pan contacting portion.

8. The inner pan assembly of claim 1, wherein the inner surface of the inner pan includes an inner pan contacting portion configured as a curved surface, an outer surface of the steam grill contacting and being supported by the inner surface of the inner pan.

9. Inner pot assembly according to claim 7 or 8, wherein the inner pot contacting portion is configured as a circular arc surface, the radius R2 of the inner pot contacting portion satisfying: r2 is more than or equal to 1 mm.

10. Inner pot assembly according to claim 1, characterized in that the angle F between the tangent of the inner surface of the inner pot at the contact location and the vertical satisfies, in a cross section through the central axis of the inner pot: f is more than 0 degree and less than or equal to 55 degrees.

11. Inner pot assembly according to any one of claims 1 to 8, characterized in that the protrusion comprises a circumferentially extending guide part, the bottom end periphery of which is connected with the bottom wall body, one end of the guide part close to the bottom wall body and/or the bottom wall body being provided with the second through hole.

12. The inner pot assembly of claim 11, wherein the protrusion further comprises a central portion having a peripheral edge connected to a top end periphery of the guide portion, the first through hole being provided in the central portion.

13. Inner pot assembly according to claim 12,

the bottom wall body and the central portion comprise at least one of a planar wall and a curved wall, and/or

14. Inner pot assembly according to claim 12,

the bottom wall body is provided with a plurality of first through holes which are uniformly distributed along the circumferential direction of the bottom wall body, and/or

15. Inner pot assembly according to claim 12,

the contact position of the steaming tray and the inner pot is not higher than the highest position of the central part and is not lower than the lowest position of the bottom wall body.

16. Inner pot assembly according to any one of claims 1 to 8,

the inner pot is provided with at least one water level line,

17. Inner pot assembly according to any one of claims 1 to 8,

the inner pot is provided with at least one water level line, the at least one water level line is lower than the second through hole, and the height difference between the at least one water level line and the second through hole is equal to or smaller than 10 mm.

18. Inner pot assembly according to any one of claims 1 to 8,

the steaming lattice is integrally formed, or the protruding part and the bottom wall body are integrally arranged, the steaming lattice is made of metal, wood materials or plastic materials, and/or

The steaming lattice side wall is provided with a plurality of third through holes, the plurality of third through holes are arranged at intervals along the circumferential direction of the steaming lattice side wall, and the third through holes are higher than the contact positions of the steaming lattice and the inner pot.

19. A heated rice cooker comprising an inner pot assembly according to any one of claims 1 to 18.

20. The heating cooker of claim 19, further comprising a heating device for heating said inner pot assembly, wherein a rated power P of said heating device satisfies: p is more than or equal to 600W and less than or equal to 1500W.