CN216317043U

CN216317043U - Interior pot subassembly and cooking utensil

Info

Publication number: CN216317043U
Application number: CN202121692806.3U
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: 2022-04-19
Anticipated expiration: 2031-07-23

Abstract

The utility model discloses an inner pot assembly and a cooking appliance. The inner pot component comprises an inner pot and a steaming lattice, and the steaming lattice can be arranged in the inner pot in a removable mode. The steaming lattice comprises a steaming lattice bottom wall and a steaming lattice side wall which are connected with each other, and the steaming lattice bottom wall and the steaming lattice side wall are enclosed to form a containing cavity for containing the nano-materials. The steaming lattice is attached to the inner pot, so that an accommodating space is formed between the bottom wall of the steaming lattice and the inner pot or between the bottom wall of the steaming lattice, the side wall of the steaming lattice and the inner pot. The steamer bottom wall comprises a water feeding part, a guiding part and a water discharging part, wherein the guiding part extends outwards from the peripheral edge of the water feeding part, the water discharging part extends outwards from the peripheral edge of the guiding part, and the water feeding part is higher than the water discharging part. The upper water portion is provided with a plurality of first through-holes, and the lower water portion is provided with a plurality of second through-holes. The guide portion is a non-water-permeable region extending from an outermost peripheral edge of the first through-hole to an innermost peripheral edge of the second through-hole. The upper water part has the maximum outer diameter D3, and the lower water part has the minimum inner diameter D1, wherein D3/D1 is more than or equal to 0.02 and less than or equal to 0.5.

Description

Interior pot subassembly and cooking utensil

Technical Field

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

Background

The prior low-sugar electric cooker adopts a double-cooker liner structure to achieve the effects of water-slag separation, cooking and sugar reduction. The cooker liner comprises an outer liner and an inner liner, and the inner liner is embedded in the outer liner. The inner container is in a mesh screen shape. An annular clamping edge extends outwards from the inner container, and a link step for the annular clamping edge to be lapped on is arranged on the inner side wall of the outer container. The annular step is provided with a plurality of ejector rod devices which have an ejecting effect on the annular clamping edges. When the annular clamping edge is lapped on the annular step, the inner container is lifted through the ejector rod device, so that sugar in the rice is flushed into the water of the outer container. However, the rice cooker with such a structure increases the production and maintenance costs of the rice cooker because the top bar and a related series of mechanical structures are arranged to enable the inner container to be lifted.

To this end, the present invention provides an inner pot assembly and a cooking appliance 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, an inner pot assembly for a cooking appliance is disclosed, the inner pot assembly comprising:

an inner pot; and

the steaming lattice is erected in the inner pot in a removable manner and comprises a steaming lattice bottom wall and a steaming lattice side wall connected with the steaming lattice bottom 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 is attached to the inner pot, so that a containing space is formed between the steaming lattice bottom wall and the inner pot or between the steaming lattice bottom wall and the inner pot,

the bottom wall of the steaming tray comprises a water feeding part, a guiding part and a water discharging part, the guiding part extends outwards from the peripheral edge of the water feeding part, the water discharging part extends outwards from the peripheral edge of the guiding part, the water feeding part is higher than the water discharging part, rice can be contained on the water feeding part, the guiding part and the water discharging part,

the upper water part is provided with a plurality of first through holes which are used for communicating the containing cavity with the containing space and can not lead water to pass through, the lower water part is provided with a plurality of second through holes which are used for communicating the containing cavity with the containing space and can not lead water to pass through, the guide part is a non-water-permeable area which extends from the outermost peripheral edge of the first through hole to the innermost peripheral edge of the second through hole,

the upper water part has a maximum outer diameter D3, the lower water part has a minimum inner diameter D1,

wherein D3/D1 satisfies: D3/D1 of more than or equal to 0.02 and less than or equal to 0.5, so that water boiled in the accommodating space can enter the accommodating cavity from the first through hole during cooking.

According to the inner pot component, the ratio of the maximum outer diameter of the upper water part to the minimum inner diameter of the lower water part is limited, namely the ratio of the top end size to the bottom end size of the guide part is limited, so that the guide angle of the guide part is limited, the guide part has better guide strength after water is boiled, water vapor, gas and bubbles can be better guided and gathered, proper pressure is formed in a space surrounded by the guide part, water boiled in the containing space can enter the steaming lattice from the first through hole and break through the upper surface of rice, then the water is diffused from the middle to the periphery, finally the water falls back into the inner pot from the second through hole or the first through hole, the water can infiltrate and flush all the rice, and the blood sugar reduction effect and the taste of the rice are effectively guaranteed.

Through the sticking of the steaming lattice and the inner pot, the bottom wall of the steaming lattice and the inner pot or the bottom wall of the steaming lattice, the side wall of the steaming lattice and the inner pot form an accommodating space, namely a closed or approximately closed cavity is formed between the steaming lattice and the inner pot. The containing space has three areas capable of relieving pressure, namely, the sticking position of the steaming lattice and the inner pot, the first through hole and the second through hole. Because the steam grid and the inner pot have no clearance at the sticking position or the clearance is smaller even if the clearance is formed, the resistance of the boiled water in the accommodating space in the area is larger than the resistance received by the first through hole and the second through hole, so the boiled water in the accommodating space is not easy to pass through the sticking position, and the water feeding effect at the first through hole is less influenced even if the boiled water passes through the sticking position.

When the water in the accommodating space is heated to a certain temperature, gas and bubbles can be generated, 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 carry the water out of the water surface and can collect inside the bottom of the guide. Because of first through-hole is higher than the second through-hole, when the rice was placed in steaming the intracavity that holds of check, 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 of the rice that receives in first through-hole department is less than the resistance that receives the rice in second through-hole department. The sum of the resistance of the rice grains and the gravitational potential energy of the rice grains received by 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, so that the water and the air bubbles in the accommodating space can rise to the containing cavity of the steaming lattice through the first through hole arranged on the water supply part under the action of pressure, the rice in the steaming lattice is soaked and washed in the containing cavity, and then the starch and the sugar in the rice in the steaming lattice can fall back to the accommodating space through the second through hole and the first through hole, so that the purpose of reducing the sugar of the rice is achieved, and the rice is prevented from being half-cooked. 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 establish water-feeding portion, guide portion and lower water portion on steaming grid diapire, and rice can the holding be in water-feeding portion guide portion with on the lower water portion, just can directly realize steaming grid's the intaking and the play water through the steaming grid diapire that bears rice promptly, this structure is very simple, and the cost is saved. 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 washed well.

Optionally, D3/D1 satisfies: D3/D1 is more than or equal to 0.1 and less than or equal to 0.25.

When the ratio of the size of the top end of the guiding part to the size of the bottom end of the guiding part is in the range of 0.1-0.25, the blood sugar reducing effect and the taste of the rice are better.

Optionally, the ratio of the projected area of the guide part on the horizontal plane to the projected area of the bottom wall of the steaming lattice on the horizontal plane is in the range of 0.25-0.9.

According to the inner pot assembly, the proportion of the guide part to the bottom wall of the inner pot is reasonably set, and the blood sugar reducing effect and the taste of rice can be effectively guaranteed.

Optionally, the upper water portion comprises a combination of one or more of a flat surface and a curved surface and/or the lower water portion comprises a combination of one or more of a flat surface and a curved surface.

According to the inner pot component, the shapes of the water feeding part and the water discharging part can be flexibly designed.

Optionally, the guide portion comprises a combination of one or more of a cylindrical side surface, a circular truncated cone side surface, and an arc-shaped surface; or

The top of the guide part and the bottom of the guide part are horizontal planes, and the top of the guide part is connected with the bottom of the guide part through a rotary surface in the form of a side surface of a circular truncated cone.

According to the inner pot assembly, the shape of the guide part can be flexibly designed. Or the guide part is designed into the form of the side surface of the circular truncated cone, and the steaming grid is easy to process and produce.

Optionally, when the steaming lattice is placed in the inner pot, the inner surface of the inner pot contacts the steaming lattice so that the steaming lattice is attached to the inner pot in a contacting manner, wherein the inner surface of the inner pot is provided with an arc structure, an inclined surface structure, an inward convex structure or a step structure extending towards the inside of the inner pot so as to contact and support the steaming lattice.

According to the inner pot component, the inner pot is used for supporting the steaming grids, the structure is simple and compact, and the product is convenient to produce, use and maintain. Simultaneously, the steam grid contacts with interior pot, can be so that the water boiling back, and steam, gas and the bubble in the accommodation space gather together as far as possible at guide portion, form sufficient pressure at guide portion, guarantee the effect of watering.

Optionally, the steaming lattice and the inner pot are contacted and attached or closely attached at the attaching position, and the distance between the steaming lattice and the inner pot at the attaching position is equal to or less than 1 mm.

According to the inner pot assembly, the steaming grids are in contact with or close to the inner pot as much as possible, so that the accommodating space is formed into a closed or approximately closed space, when water is boiled, water vapor, gas and bubbles in the accommodating space are gathered at the guide part as much as possible, sufficient pressure is formed at the guide part, and the water feeding effect of the first through hole is ensured.

Experiments prove that when the distance between the inner pot and the steam grid at the sticking position is not more than 1mm, the pressure relief capacity of the sticking position can be effectively controlled, so that water vapor, gas and bubbles in the accommodating space are gathered at the guide part as much as possible after water is boiled, sufficient pressure is formed at the guide part, and the water feeding effect of the first through hole is ensured.

Optionally, the attaching position is not higher than the top of the water feeding part.

According to the inner pot component, the sticking position of the inner pot and the steaming lattice is as low as possible, so that the pressure relief capacity of the sticking position is effectively controlled, sufficient pressure is formed in the guide part, and the water feeding effect of the first through hole is ensured.

Optionally, the inner surface of the inner pan is provided with at least one inner pan water line, when the steaming lattice is placed in the inner pan,

wherein at least one of the inner boiler water level lines is lower than the lower water part, and/or at least one of the inner boiler water level lines is lower than the first through hole and higher than or flush with the second through hole.

According to the inner pot component, the water level line is arranged to guide a user to add proper water quantity according to the rice quantity. The water level line of the inner pot is lower than the second through hole, so that the water level is lower than the second through hole, the rice can not be soaked in the water, the taste of the rice can be ensured to be uniform, and the phenomenon that the rice is soaked for a long time and goes bad in the reservation process can be avoided. The water level line of the inner pot can also 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 larger, more water can be ensured to enter the steaming grid 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 quantity of interior pot water line is many, can make in the part pot water line be less than the second through-hole, pot water line is less than first through-hole and is not less than the second through-hole in the part, just so can satisfy the culinary art demand of different meters volume, for example when culinary art a cup of rice (about 150g), water line is below the second through-hole, only need a small amount of water just can wash rice, satisfy the culinary art demand, when many cups of rice of culinary art, water line can just be less than the position of first through-hole above the second through-hole, can guarantee also to have the water volume when the meter is big enough and can guarantee the effect of washing rice and culinary art. It can be understood that the inner boiler water level can be lower than the second through hole, or lower than the first through hole and lower than the second through hole. Various forms of water lines can be flexibly set according to needs.

A second aspect of the utility model provides a cooking appliance comprising the inner pan assembly described above.

According to the cooking utensil, the ratio of the maximum outer diameter of the upper water part to the minimum inner diameter of the lower water part is limited, namely the ratio of the top end size to the bottom end size of the guide part is limited, so that the guide angle of the guide part is limited, the guide part has better guide strength after water is boiled, water vapor, gas and bubbles can be better guided and gathered, proper pressure is formed in a space surrounded by the guide part, water boiled in the containing space can enter the steaming lattice from the first through hole and break through the upper surface of rice, then the water diffuses from the middle to the periphery, finally the water falls back into the inner pot from the second through hole or the first through hole, the water can soak and flush all the rice, and the blood sugar reduction effect and the taste of the rice are effectively guaranteed.

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 sectional view of a partial structure of a cooking appliance according to a preferred embodiment of the present invention;

FIG. 2 is a cross-sectional view of an inner pot assembly of the cooking appliance shown in FIG. 1;

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

FIG. 4 is a top view of the steamboat shown in FIG. 3;

fig. 5 to 11 are sectional views of an inner pan assembly of a cooking appliance according to an embodiment of the present invention;

FIG. 12 is a top view of a grill of an inner pot assembly of a cooking appliance, according to an embodiment of the present invention;

FIG. 13 is a cross-sectional view of an inner pot assembly of a cooking appliance in accordance with an embodiment of the present invention;

FIG. 14 is a top view of the grill of the inner pot assembly shown in FIG. 13; and

fig. 15 to 18 are sectional views of an inner pot assembly of a cooking appliance according to an embodiment of the present invention.

Description of reference numerals:

100: cooking utensil

10: pot body

20: cover body

30: inner pot assembly

40: inner pot

41: flanging

42: inner convex part

43: step part

43A: step surface

44: inner convex rib

50: food steamer

51: bottom wall of steaming grid

52: side wall of steaming lattice

52A: steam grid side wall sealing member

53: drainage part

54: water feeding part

55: grid edge

56: guide part

57: first through hole

58: second through hole

59: supporting part

60: accommodation space

65: guide cavity

61: gripping part

62: sidewall via

70: heating device

80: temperature sensing assembly

A: central axis of the grid

D1: outer diameter of guide part/inner diameter of drain part

D2: maximum outer diameter of steaming grid

D3: inner diameter of guide part/outer diameter of water supply part

D4: opening diameter of inner pot

E: on the section passing through the central axis of the steamer tray, the connecting line of the two ends of the guiding part and the central axis

Angle between lines

H1: height of bottom wall of steaming grid/maximum height difference between water feeding part and water discharging part

H2: height difference between the first through hole and the second through hole

H3: height difference between contact part and top of water supply part

H4: height of the grid

H5: height of inner pot

M: lower edge of guide part on section passing through central axis of steamer

N: the upper edge of the guide part on the section passing through the central axis of the steamer

S: pasting position of steaming lattice and inner pot

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 cooking appliance and an inner pot assembly of the cooking appliance. The cooking appliance according to the present invention may be an electric rice cooker, and the cooking appliance may have functions of cooking rice, cooking porridge, cooking soup, steaming food, etc., in addition to the function of cooking rice.

A cooking appliance 100 and an inner pot assembly 30 according to a preferred embodiment of the present invention will be described in detail with reference to fig. 1 to 4.

As shown in fig. 1, the cooking utensil 100 mainly includes a pot body 10 and a lid 20, and the lid 20 is openably and closably disposed above the pot body 10. The inner pot assembly 30 is provided in the pot body 10, and when the lid body 20 is closed on the pot body 10, a cooking space may be formed between the lid body 20 and the inner pot assembly 30. The pot body 10 may be configured in a rounded rectangular parallelepiped shape or any other suitable shape, and has a cylindrical-shaped receiving portion. The inner pot assembly 30 may be configured to be freely put into or taken out of the receiving part to facilitate cleaning of the inner pot assembly 30.

Further, a heating means 70, a control means (not shown) and a temperature sensing assembly 80 are provided in the pot body 10. The heating device 70 is disposed at the bottom of the inner pot assembly 30, for example, below the inner pot assembly 30, to heat the food in the inner pot assembly 30. The Control device may be, for example, a Micro Control Unit (MCU) for implementing cooking Control of the cooking appliance. . The temperature sensing assembly 80 is used for sensing the temperature of the inner pot assembly 30, and may be disposed at the center of the bottom of the inner pot assembly 30 or at the side of the inner pot assembly 30. A top temperature measuring member (not shown) for detecting the temperature in the cooking space may be further provided on the cover body 20. The heating device 70, the temperature sensing assembly 80 and the top temperature measuring member are electrically connected to the control device. The temperature sensing part feeds back the sensed temperature to the control device, so that the control device can achieve more precise control of, for example, the heating device 70, etc., based on the temperature information.

It should be noted that, in the present invention, the directional terms "upper" and "lower" are those determined based on the cooking appliance 100 which is placed upright and the lid body 20 is in the closed state.

As shown in fig. 1 to 4, the inner pot assembly 30 mainly includes an inner pot 40 and a steam grill 50 removably mounted in the inner pot 40. Preferably, the grill 50 is configured in a rotationally symmetric configuration relative to its central axis A. Preferably, the central axis A of the grill 50 extends in a vertical direction. The grill 50 includes a grill bottom wall 51 and a grill side wall 52 extending upwardly from the peripheral edge of the grill bottom wall 51. The steamer bottom wall 51 and the steamer side wall 52 enclose a holding cavity for holding nano-materials. Preferably, the grill side wall 52 is cylindrical. The maximum outer diameter D2 of the food steamer 50 is less than the opening diameter D4 of the inner pot 40 to facilitate placement of the food steamer 50 in the inner pot 40. It will be appreciated that the grill 50 may also be configured in a non-rotationally symmetrical configuration.

The grill bottom wall 51 includes a water supply portion 54, a guide portion 56, and a water discharge portion 53. The upper water portion 54 is relatively located in the middle, the guide portion 56 extends outward from the outer peripheral edge of the upper water portion 54, and the lower water portion 53 extends outward from the outer peripheral edge of the guide portion 56 to the grill side wall 52. That is, the grill bottom wall 51 includes, in order from the inside to the outside in the radial direction, the water supply part 54, the guide part 56, and the water discharge part 53. The upper water portion 54 is higher than the lower water portion 53. The upper water part 54 and the guide part 56 enclose a boss protruding upwards from the steamer bottom wall 51, and the lower water part 53 comprises the lowest part of the steamer bottom wall 51 and is relatively positioned on the periphery of the boss. Rice can be accommodated on the upper water part 54, the guide part 56, and the lower water part 53. The lower water portion 53 may contact the inner surface of the inner pan 40 to form an enclosed or nearly enclosed receiving space 60 between the grill bottom wall 51 and the inner pan 40. The receiving space 60 serves to receive water. During cooking, the boiling water in the accommodating space 60 can enter the grill 50 to soak and rinse the rice.

Preferably, the shape of the water supply part 54 matches the shape of the guide part 56, so that the junction of the water supply part 54 and the guide part 56 is smoothly transited; the shape of the water cut part 53 is matched to the shape of the guide part 56 so that the junction of the water cut part 53 and the guide part 56 is smoothly transited. Preferably, the grill bottom wall 51 is formed integrally with the grill side wall 52 (the entire grill 50 is formed integrally), or the upper water portion 54, the guide portion 56, and the lower water portion 53 are formed integrally (the entire grill bottom wall 51 is formed integrally). Preferably, the grill 50 is made of metal, wood material, or plastic material. The thickness of the steamer wall is 0.2mm-10mm, preferably 0.3-3 mm. Preferably, the bottom wall 51 is configured in a rotationally symmetrical configuration with respect to the central axis A.

The upper water portion 54 is provided with a first through-hole 57 communicating with the accommodating space 60, and the lower water portion 53 is provided with a second through-hole 58 communicating with the accommodating space 60. Since the upper water portion 54 is higher than the lower water portion 53, the first through-hole 57 is higher than the second through-hole 58. The guide portion 56 is a non-water-permeable region extending from the outermost peripheral edge of the first through hole 57 to the innermost peripheral edge of the second through hole 58. The guide portion 56 is inclined relatively upward from the outside downward to the inside. As shown in fig. 12, the upper edge of the guide portion 56, the inner peripheral edge of the guide portion 56, or the outer peripheral edge of the water supply portion 54 is the same edge, i.e., the outermost peripheral edge of the first through hole 57, and has an outer diameter D3. The lower edge of the guide portion 56, or the outer peripheral edge of the guide portion 56, or the inner peripheral edge of the lower water portion 53 is the same edge, i.e., the innermost peripheral edge of the second through hole 58, which has the outer diameter D1. The inside diameter D1 of the lower water portion 53 is larger than the outside diameter D3 of the upper water portion 54.

Preferably, the first through-hole 57 is provided at the highest position of the upper water portion 54 (the highest position of the steamer bottom wall 51), and the second through-hole 58 is provided at the lowest position of the lower water portion 53 (the lowest position of the steamer bottom wall 51). Preferably, the first through holes 57 and the second through holes 58 are uniformly arranged. For example, the first through holes 57 are provided at equal intervals in the circumferential direction of the upper water portion 54, and the second through holes 58 are provided at equal intervals in the circumferential direction of the lower water portion 53. Preferably, the first and second through

holes

57, 58 are configured as circular through holes. It is to be understood that the shapes of the first through hole 57 and the second through hole 58 are not limited to the present embodiment, and the first through hole 57 and the second through hole 58 may also be configured as oval, polygonal, or any other suitable shape of through hole, as needed. Preferably, the diameter of each first through hole 57 is less than or equal to 3mm or the area of each first through hole 57 is less than or equal to 8mm²And the diameter of each second through hole 58 is less than or equal to 3mm or the area of each second through hole 58 is less than or equal to 8mm²To avoid the first and second through

holes

57 and 58 from being large in size so that rice grains in the steaming grill 50 fall into the accommodating space 60 through the first and second through

holes

57 and 58.

Between the bottom wall 51 of the steaming compartment and the inner pan 40, a substantially closed receiving space 60 is formed, in which water is received. As shown in fig. 5 to 11, normally, the water level does not exceed the bottom wall 51 of the steaming grid, i.e., a vacant guide chamber 65 is left between the water level and the bottom wall 51 of the steaming grid, and the space under the boss surrounded by the water supply part 54 and the guide part 56 becomes a main part of the guide chamber 65. During cooking, the air pressure in the guiding chamber 65 gradually increases with the increase of the heating temperature, and the water vapor and bubbles generated by the water in the accommodating space 60 are increased, so that the air pressure in the guiding chamber 65 is further increased to prevent the water from being sprayed for safety, and the air pressure is generally below 4kPa, for example, can be increased to about 1.8 kPa. Since the guide portion 56 is inclined relatively from the outside downward to the inside, when the water is heated to boiling, the boiling bubbles carry the water out of the water surface under pressure and are collected inside the bottom of the upper water portion 54 by the converging action of the guide portion 56. When the rice face is flat, since the upper water part 54 is higher than the lower water part 53, the thickness of the rice at the upper water part 54 is lower than that of the lower water part 53, which makes a resistance difference such that the resistance of the rice at the first through-hole 57 is smaller than that of the rice at the second through-hole 58. Therefore, under the action of pressure, water and air bubbles in the containing space 60 can rise to the steaming lattice 50 through the first through hole 57 arranged on the water supply part 54 and break the upper surface of rice, water and air enter the steaming lattice 50 from the water supply part 54 relatively positioned in the middle and then spread to the periphery, and fall back to the containing space 60 from the second through holes 58 on the periphery, so that the rice in the steaming lattice 50 is soaked and washed, starch and sugar in the rice in the steaming lattice 50 can fall back to the containing space 60 along with the water through the second through holes 58, and the purpose of reducing the sugar of the rice is achieved. Meanwhile, the surfaces of the rice in the middle and the rice at the periphery can be soaked by water, so that the half-cooked rice can be effectively avoided.

In the present invention, a large amount of water bubbles are gathered inside the bottom of the upper water part 54 by the furling action of the guide part 56, a local high pressure area is formed inside the bottom of the upper water part 54, and the resistance of the upper water part 54 to the rice is relatively small, so that the first through holes 57 can fulfill the purpose of water supply and enable the water to break through the upper surface of the rice. It will be appreciated that in the present invention, it is not excluded that a portion of the water falls back into the accommodating space 60 from the first through hole 57, nor that a portion of the water enters the steam box 50 from the second through hole 58.

Specifically, the upper water portion 54 comprises a flat surface (as shown in fig. 2), an upwardly convex curved surface, a downwardly concave curved surface, or a combination of flat and curved surfaces (as shown in fig. 5 and 6). The lower water portion 53 comprises a flat surface (as shown in fig. 2), an upwardly convex curved surface, a downwardly concave curved surface, or a combination of flat and curved surfaces (as shown in fig. 7 and 8). The guide portion 56 includes a combination of one or more of a cylindrical side, a frustoconical side, and an arcuate side (as shown in fig. 9-11). In the embodiment shown in fig. 1-4, the bottom wall 51 of the grill is configured in a rotationally symmetric configuration about the central axis a of the grill 50; the upper water portion 54 is configured as a circular plane; the lower water portion 53 is configured as an annular flat surface; the top and bottom of the guide portion 56 are respectively configured as horizontal planes to respectively engage the upper water portion 54 and the lower water portion 53, and the top and bottom of the guide portion 56 are connected by a revolution surface in the shape of a circular truncated cone side surface. In the embodiment shown in fig. 13 and 14, the water supply part 54 is configured in a regular polygonal shape, and the guide part 56 is configured in a shape formed by splicing a plurality of inclined plane walls.

To achieve water supply and to ensure that water can adequately soak the rice in the steam grid 50, the height of the water supply 54 is a major factor in controlling the amount of water supplied. When the maximum height difference H1 between the upper water portion 54 and the lower water portion 53 (i.e., the height of the bottom wall 51 of the rice steamer) is small, the gathering effect of the guide portion 56 is not sufficiently exerted, and the difference in the thickness of the rice on the bottom wall 51 of the rice steamer is not significant (the rice in the upper water portion 54 is also highly accumulated), so that the water rising from the upper water portion 54 to the rice steamer 50 is difficult to break through the upper surface of the rice, the surface of the cooked rice is difficult to be soaked by the water, and the cooked rice is half-cooked or hard. When the height H1 of the water supply part 54 is high, the first through hole 57 is far from the water surface in the accommodating space 60, the water brought up by the air bubbles in the guide chamber 65 is less, and the degree of relative rise of the air pressure in the guide chamber 65 is insufficient, so that the water supply amount of the first through hole 57 is small, the surface of the rice is not easily soaked by the water, the surface entrapment is easy to occur, and the blood sugar reducing effect is poor.

The utility model obtains the influence of the height difference H1 between the upper water part 54 and the lower water part 53 on the cooking effect through experimental tests. In the experiment, the rated power of the heating device 70 was 1200W, the capacity of the inner pot 40 was 4L, the opening diameter D4 of the inner pot 40 was 201mm, the capacity of the grill 50 was 2.6L, the outer diameter D2 of the grill side wall 52 was 198mm, the outer diameter D1 of the guide portion 56 was 165mm, and the total area of all the first through holes 57 was 117mm²And the total area of all the second through holes 58 is 197mm²The rice is contained in the food steamer 50 in an amount of 3 cups (about 450g), and the water is contained in the accommodating space 60 in an amount of 850 ml.

As shown in table 1, it can be seen that when the height difference H1 between the upper water portion 54 and the lower water portion 53 is less than 3mm, the sugar content (reducing sugar) of the cooked rice is high, and the water rising into the food steamer 50 is difficult to break through the surface of the rice due to the large resistance of the rice received at the first through hole 57, so that the surface of the cooked rice is difficult to be soaked by the water, and the water content is lower than the industrial standard. When the height difference H1 between the upper water part 54 and the lower water part 53 is greater than 40mm, although the sugar content (reducing sugar) meets the industrial standard, because the height difference H1 is too large, the air bubbles generated in the accommodating space and the gravitational potential energy required to be overcome when the water rises to the first through hole 57 are also increased, so that the water with insufficient water content rises to the steaming lattice 50 and can not soak the rice surface, and the water content is lower than the industrial standard. When the height difference H1 between the upper water portion 54 and the lower water portion 53 satisfies: when the height H1 is more than or equal to 3mm and less than or equal to 40mm, the water feeding amount of the first through holes 57 can be ensured, so that the water rising into the steaming lattice 50 can break through the rice flour easily and can completely soak the rice, the consistency of the rice is ensured, the blood sugar reducing effect is better, and the taste of the rice is better. More preferably, H1 satisfies: h1 is not less than 8mm and not more than 30mm, and has good hypoglycemic effect. More preferably, H1 satisfies: h1 is not less than 10mm and not more than 20mm, and has the best blood sugar reducing effect.

TABLE 1 influence of height difference H1 between upper water part 54 and lower water part 53 on cooking effect

H1(mm)	Water content (%)	Amount of reducing sugar (mg/100g)	Degree of gelatinization (%)	Resistant starch content (%)
					1	55.7	0.348	79.6	14.410
2	57.3	0.329	83.3	13.635
					3	58.1	0.290	85.1	11.972
5	60.8	0.296	88.3	9.315
					8	61.1	0.275	89.6	9.129
10	61.5	0.231	89.8	9.714
					15	63.2	0.227	90.2	9.948
20	62.3	0.234	91.5	10.149
					25	60.4	0.268	90.6	9.986
30	59.1	0.271	87.3	10.288
					35	58.5	0.292	87.4	10.327
40	58.2	0.281	85.6	12.862
					45	56.9	0.293	81.6	12.571

It is noted that in the industrial standard, the water content is 58-65%, the reducing sugar content is less than or equal to 0.3mg/100g, the gelatinization degree is 85-95%, and the resistant starch content is more than or equal to 8%. In addition, in the conventional cooking mode in which the rice is entirely soaked in water, the resulting cooked rice has a reduced sugar content of about 0.529mg/100g and a resistant starch content of about 5.40%. Therefore, the cooking appliance 100 according to the present invention has a superior sugar-reducing effect not only to the conventional cooking mode but also to the industrial standard.

In the present invention, the first through-hole 57 mainly serves as the upper water hole, and the second through-hole 58 mainly serves as the lower water hole. The height difference between the first through hole 57 and the second through hole 58 may also substantially represent the height difference between the upper water portion 54 and the lower water portion 53. In the present invention, any one of the first through holes 57 and any one of the second through holes 58 have a height difference H2, preferably, H2 satisfies: h2 is more than or equal to 3mm and less than or equal to 40 mm. More preferably, H2 satisfies: h2 is more than or equal to 8mm and less than or equal to 30 mm. More preferably, H2 satisfies: h2 is more than or equal to 10mm and less than or equal to 20 mm.

The first through-hole 57 and the second through-hole 58 have a suitable height difference such that the thickness of the meter placed at the first through-hole 57 will be smaller than the thickness of the meter placed at the second through-hole 58, whereby the resistance of the meter at the first through-hole 57 is smaller than the resistance of the meter at the second through-hole 58. The sum of the resistance of the rice grains and their own gravitational potential energy received by the water and air bubbles in the accommodating space 60 at the first through-hole 47 is smaller than the sum of the resistance of the rice grains and their own gravitational potential energy received at the second through-hole 58. Therefore, under the pressure, the water and bubbles in the accommodating space 60 can rise to the containing chamber of the steaming grill 50 through the first through holes 57 and break the upper surface of the rice, thereby soaking and rinsing the rice in the steaming grill 50 in the containing chamber. Starch and sugar in the rice in the steaming lattice 50 can then fall back into the accommodating space 60 with the water through the second through hole 58 and the first through hole 57, so that the purpose of lowering the sugar of the rice is achieved and the rice is prevented from being undercooked.

The guide portion 56 is obliquely disposed to gather bubbles inside the bottom of the guide portion 56. The present invention has found that on a longitudinal section through the central axis a of the grill 50, the angle E between the line connecting the two ends (points M and N) of the intersection of the guide 56 and the longitudinal section and the central axis a of the grill 50 can also affect the amount of water supplied (as shown in fig. 5-11), thereby affecting the cooking effect. M points are the innermost edge points of the second via 58 in the longitudinal section, and N points are the outermost edge points of the first via 57 in the longitudinal section. The M point and the N point should be selected simultaneously from the edge points of the first through hole 57 and the second through hole 58 on the upper surface of the bottom wall 51 of the steaming lattice, or the edge points of the first through hole 57 and the second through hole 58 on the lower surface of the bottom wall 51 of the steaming lattice. In fig. 5 to 11, points M and N are selected from the edge points of the first through hole 57 and the second through hole 58 on the lower surface of the bottom wall 51 of the steaming compartment.

When the included angle E is small, the axial cross-sectional area of the guide portion 56 (i.e., the axial cross-sectional area of the three-dimensional shape formed by the space surrounded by the water feeding portion 54 and the guide portion 56, for example, the axial cross-sectional area of a circular truncated cone surrounded by the water feeding portion 54 and the guide portion 56) and the inner space (i.e., the space surrounded by the water feeding portion 54 and the guide portion 56, for example, the circular truncated cone surrounded by the water feeding portion 54 and the guide portion 56) are small, and the volume of water and air bubbles collected inside the bottom of the guide portion 56 is small, so that the water feeding amount of the first through holes 57 is small, the rice is not easily soaked by the water, the rice is easily crushed or hardened, and the sugar lowering effect is poor; when the above-mentioned included angle E is large, the axial sectional area and the inside space of the guide portion 56 are large, which results in that the water and the air bubbles in the accommodating space 60 need to be gathered by a large amount (i.e., a large pressure is required) to rise to the height position of the first through hole 57, and in the case that the pressure is constant, which results in that the speed of the water in the accommodating space 60 flowing through the first through hole 57 becomes small, thus being unfavorable for water supply, so that the water supply amount of the first through hole 57 is small, which results in that the rice is not easily soaked by the water, the rice is easily half-cooked or hard, and the blood sugar reducing effect is poor. Experimental tests show that when the included angle E is more than or equal to 30 degrees and less than or equal to 85 degrees, the water feeding amount of the first through holes 57 can be ensured, so that water can fully soak rice, the blood sugar reducing effect is good, and the taste of the rice is better. More preferably, the above-mentioned angle E satisfies: e is more than or equal to 55 degrees and less than or equal to 80 degrees.

It will be appreciated that the ratio F of the area of the guide portion 56 to the area of the projection of the guide portion 56 in the horizontal plane may also reflect the magnitude of the angle E. Preferably, F satisfies: f is more than 1 and less than or equal to 6.

The ratio of the height difference H1 between the upper water part 54 and the lower water part 53 to the included angle E also affects the cooking effect, and when the ratio of the height difference H1 between the upper water part 54 and the lower water part 53 to the included angle E is smaller, that is, the height difference H1 between the upper water part 54 and the lower water part 53 is smaller or the included angle E is larger, as can be seen from the above description, both of these two cases are not favorable for feeding water, and the rice is easy to be undercooked or hard. When the ratio of the height difference H1 between the upper water part 54 and the lower water part 53 to the included angle E is large, that is, the height difference H1 between the upper water part 54 and the lower water part 53 is large or the included angle E is small, as can be seen from the above description, the two conditions are not favorable for water supply, so that the water supply amount of the first through hole 57 is small, the rice is not easy to be soaked by water, the situation that the rice is half cooked or hard is easy to occur, and the blood sugar reducing effect is poor. Experimental tests show that when the ratio of the height difference H1 and the included angle E between the water feeding part 54 and the water discharging part 53 meets 0.035mm/° H1/E ≤ 1.33mm/° the water and the air bubbles in the accommodating space 60 can break through rice flour easily, the water feeding amount of the first through hole 57 can be ensured, and the water rising into the steaming lattice 50 can be soaked in rice completely, so that the blood sugar reducing effect is good, and the taste of the rice is better. Preferably, the ratio of the height difference H1 to the included angle E satisfies 0.12mm/° H1/E ≦ 0.36mm/°.

It will be appreciated that the angle E reflecting the degree of inclination of the guide portion 56 and the height H1 of the bottom wall 51 of the grill affect the volume V of the space enclosed by the water supply portion 54 and the guide portion 56. The larger the included angle E or the height H1, the larger the volume V; the smaller the angle E or height H1, the smaller the volume V. As mentioned above, the cooking effect is affected by too large or too small of the included angle E and the height H1, that is, the included angle E and the height H1 have suitable value ranges, so the volume V also has suitable value ranges. Preferably, the volume V satisfies: 26000mm³≤V≤800000mm³。

It will be appreciated that the ratio of the maximum outer diameter D3 of the upper water portion 54 to the minimum inner diameter D1 of the lower water portion 53 also reflects the size of the included angle E. Therefore, the ratio of D3 to D1 should have a suitable range of values. Preferably, 0.02. ltoreq. D3/D1. ltoreq.0.5. More preferably, 0.1. ltoreq. D3/D1. ltoreq.0.25. D1 is preferably 100-240 mm. D3 is preferably 10-60 mm.

It will be appreciated that to ensure adequate watering, the area of the water-feeding portion 54 and the guide portion 56 cannot be too small, otherwise the volume V would be too small, or the height H1 would be too small, or the included angle E would be too large. Preferably, the area of the upper water portion 54 is equal to or greater than 80mm²The area of the guide portion 56 is equal to or larger than 700mm²。

It will be appreciated that the total area of the first and second through

holes

57, 58 cannot be too small, which would affect the speed of the water supply and drainage, and would not facilitate the rice to be sufficiently wetted and washed by the water. When the total area of the first through holes 57 becomes small, the time for supplying water is extended, and the corresponding cooking time is also extended. Meanwhile, the smaller total area of the first through holes 57 means that the area of the water supply part 54 becomes smaller, which causes the pressure in the guide chamber 65 to increase and the water supply to be sprayed higher, which may cause a risk in opening the cover. The area of the second through hole 58 is reduced, so that the drainage is not smooth, water is accumulated in partial area, and the reduction of the sugar content of the rice is not facilitated. Generally, the total area of the first through holes 57 is equal to or greater than 20mm²The total area of the second through holes 58 is equal to or greater than 50mm². But the total area of the first through-hole 57 and the second through-hole 58 cannot be too large. When the total area of the first through holes 57 is increased, the distribution range of the first through holes 57 is increased, so that the water flow dispersion, the flow velocity and the pressure of the supplied water are reduced, and the supplied water part 54 is difficult to break through. The large total area of the second through holes 58 increases the amount of water entering the grill 50 from the second through holes 58, i.e., impairs the amount of water supplied to the water supply portion 54, which also affects the cooking effect, and particularly causes uneven taste. In addition, when the total area of the first and second through

holes

57 and 58 is excessively large, the areas of the upper and

lower water portions

54 and 53 are increased, which may affect the area and the inclination angle of the guide portion 56. Preferably, the total area of the first through-holes 57 has a value ranging from 60 to 600mm²The total area of the second through holes 58 is within the range of 100-600mm². More preferably, the total area of the first through holes 57 has a value ranging from 60 to 400mm²The total area of the second through holes 58 is within the range of 100-400mm²。

It can be understood that the water supply part 54 is provided with a certain area and a certain guideThe area of the guide portion 56, the total area of the first through holes 57 and the total area of the second through holes 58, the bottom wall 51 of the steam box should have a sufficient outer diameter. Preferably, the area of the projection of the bottom wall 51 of the steaming grid on the horizontal plane is 11000-²。

It will be appreciated that the greater the maximum outer diameter D2 of the food steamer 50 (or the maximum outer diameter of the bottom wall 51 of the food steamer), the more rice can be contained within the food steamer 50. The more water is needed to be added at this time to be able to wet and rinse the whole rice. Therefore, the size of the water supply portion 54 and the guide portion 56 on the bottom wall 51 of the grill, which mainly functions as water supply, should match the size of the grill 50. Preferably, the ratio of the area of the projection of the guide 56 on the horizontal plane to the area of the projection of the bottom wall 51 of the grill on the horizontal plane is in the range of 0.25-0.9. Preferably, the ratio of the maximum outer diameter D3 of the water supply part 54 to the maximum outer diameter D2 of the bottom wall 51 of the food steamer satisfies: D3/D2 is more than or equal to 0.05 and less than or equal to 0.5.

Typically, the height H5 of the inner pan 40 is 90-200mm, preferably 100mm to 155 mm. Experiments prove that when the volume of the accommodating space 60 is 200ml to 2000ml, the water amount accommodated in the accommodating space 60 can ensure the requirement of the rice amount in the inner pot 40. To secure the capacity of the receiving space 60, the size of the food steamer 50 needs to be matched with the size of the inner pot 40, and particularly, the height H4 of the food steamer 50 needs to be matched with the height H5 of the inner pot 40. Preferably, 0.5. ltoreq.H 4/H5. ltoreq.0.9.

It will be appreciated that the higher the height H4 of the steam grid 50, the more rice the grid 50 can hold, which may result in an increased thickness of rice at the upper water portion 54. As described above, if the thickness of the rice at the water supply part 54 is increased, the resistance of the water supply is increased, and the cooking effect is affected. And the height difference H1 between the upper water portion 54 and the lower water portion 53 (height of the grill bottom wall 51) is increased to reduce the thickness of rice at the upper water portion 54. As previously mentioned, the height H1 of the bottom wall 51 of the grill should be within a suitable range, and therefore the height H4 of the grill 50 should also be maintained within a suitable range, such that the height H1 of the bottom wall 51 of the grill matches the height H4 of the grill 50. Preferably, 0.05. ltoreq.H 1/H4. ltoreq.0.4. More preferably, 0.08. ltoreq.H 1/H4. ltoreq.0.3.

The steaming grill 50 is erected in the inner pot 40. In some embodiments according to the present invention, the food steamer 50 can contact the inner surface of the inner pan 40 at the food steamer bottom wall 51 such that the inner pan 40 can support the food steamer 50 while achieving contact apposition of the food steamer 50 to the inner pan 40.

In one embodiment, not shown, the steam lattice 50 may contact the inner surface of the inner pan 40 at the side walls of the steam lattice such that the inner pan 40 may support the steam lattice 50 while achieving contact apposition of the steam lattice 50 to the inner pan 40.

In another embodiment, not shown, the food steamer 50 can contact the inner surface of the inner pan 40 at both the bottom wall 51 of the food steamer and the side wall of the food steamer such that the inner pan 40 can support the food steamer 50 while achieving contact attachment of the food steamer 50 to the inner pan 40.

As shown in fig. 1 to 3, the steam box 50 further includes a support portion 59 extending in the circumferential direction, the support portion 59 being provided at the outermost peripheral edge of the lower water portion 53, being a portion connecting the steam box bottom wall 51 and the steam box side wall 52, and being arc-shaped in the axial cross section of the steam box 50. The support portion 59 circumferentially contacts and rides on the inner surface of the inner pan 40 such that a sealed or relatively sealed receiving space 60 is formed between the grill bottom wall 51 and the inner pan 40. Preferably, the attaching position S of the steaming compartment 50 to the inner pan 40 (i.e., the position of the supporting portion 59 that contacts and is erected on the inner pan 40) is flush with or higher than the lowest position of the lower water portion 53 of the steaming compartment bottom wall 51. Preferably, the sticking position S of the steaming compartment 50 and the inner pan 40 is flush with or lower than the highest position of the water supply part 54.

The sticking position S is not higher (flush with or lower than) than the highest point of the bottom wall 51 of the steaming lattice (namely, the highest point of the water feeding part 54), so that the pressure relief capacity at the sticking position S can be effectively controlled. Since the seal between the support portion 59 and the inner surface of the inner pan 40 is a contact seal, not an absolute seal, gas can pass through the gap between the two. That is, the attaching position S also has the pressure relief capability as the first through hole 57 and the second through hole 58. The water in the accommodating space 60 can generate bubbles after being heated to a certain temperature by the heating device 70, and the bubbles can be flushed out of the water surface. When the sticking position S is lower, the bubbles rushing out of the water surface can reach the sticking position S. When the gap at the attaching position S is small, the gas is hard to pass through the gap at the attaching position S due to the tensile force of the water, so that the resistance of the gas, the steam, the bubbles, etc. at the attaching position S is higher than that at the first through hole 57, and the water supply effect of the water supply part 54 is not affected. When the mounting position S is raised, bubbles are relatively difficult to reach the height of the mounting position S, and gas is relatively easy to leak from the mounting position S. The higher the attaching position S is, the greater the pressure relief capacity at the attaching position S is, and the greater the influence on the water supply effect of the water supply portion 54 is. On the other hand, when the attaching position S is higher from the water surface in the accommodating space 60, the space for accommodating the gas and the bubbles surrounded by the supporting portion 59 and the inner pan 40 is increased, and the supporting portion 59 can collect the gas and the bubbles in the accommodating space 60 like the guide portion 56, so that the gas at the guide chamber 65 is branched. The higher the pasting position S is, the stronger the shunting capacity at the pasting position S is, and the larger the pressure relief capacity at the pasting position S is, so that the influence on the water feeding effect of the water feeding part 54 is also larger. Therefore, the attachment position S should be as low as possible and the gap at the attachment position S should be as small as possible.

The sticking position S is not lower than (flush with or higher than) the lowest point of the bottom wall 51 of the steaming lattice (namely, the lowest point of the water discharging part 53), so that the outer surface of the steaming lattice 50 is favorably stuck with the inner pot 40 in the circumferential direction, the gap at the sticking position S is small as much as possible, and the water discharging part 53 is favorably and flexibly made into various structures and shapes.

The utility model finds that the position of the sticking position S is preferably not higher than the highest position of the water feeding part 54 and not lower than the lowest position of the water discharging part 53 through experimental tests. The height difference H3 is formed between the sticking position S and the top of the water feeding part 54 along the vertical direction, and particularly when the ratio of the height H1 to the height difference H3 of the bottom wall 51 of the steaming lattice meets the condition that the height H1/H3 is not less than 1 and not more than 15, the water feeding amount of the first through hole 57 can be more, the effect of washing rice by water is better, the blood sugar reducing effect is good, and the taste of the rice is better.

In the embodiment shown in fig. 1 to 3, since the inner pot 40 is in contact with the grill 50 at the attaching position S with a small gap therebetween to form a nearly sealed structure, the resistance to the gas escaping from the attaching position S is relatively large. Therefore, the resistance of the water at the first through hole 57 is smaller than the resistance of the water at the attaching position S of the second through hole 58 and the supporting portion 59, and the water rising from the first through hole 57 to the steaming basket 50 can break through the barrier of the rice and overflow to the surface of the rice and spread all around, thereby realizing the complete soaking of the rice. When the heating is stopped, the pressure in the accommodating space 60 is reduced, and the liquid in the grill 50 can flow back into the accommodating space 60 through the first through hole 57 and the second through hole 58. Repeating the steps to realize the cooking process of washing rice.

In the embodiment shown in fig. 5-11, the grill 50 contacts the inner pan 40 in the same manner as the embodiment shown in fig. 2. In such an embodiment, the inner pan 40 contacts the support grid 50 with the curved inner pan side wall. It will be appreciated that the inner pan 40 may also contact the support grid 50 by way of an inner pan side wall in the form of an inclined ramp (i.e. in axial section of the inner pan 40, the inner pan side wall is in the form of an inclined straight line rather than an arc, the straight line being inclined from the inside down to the outside up of the inner pan 40).

In the embodiment shown in fig. 15, the inner pan 40 still supports the grill 50 by contacting the grill bottom wall 51 in the circumferential direction and the attachment of the inner pan 40 to the grill 50. In this embodiment, the inner pot 40 is provided with an inner protrusion 42 in a circumferential direction on a side wall, and the inner protrusion 42 extends radially inward of the inner pot 50. The inner projection 42 is adapted to contact the bottom wall 51 of the grill. The contact position of the inner convex part 42 and the steamer bottom wall 51 is the sticking position S of the steamer 50 and the inner pot 40. That is, the inner pan 40 contacts the support grill 50 with the inner pan side wall projecting inwardly. It can be understood that, in the embodiment, the height difference H3 between the sticking position S and the top of the water supply part 54 along the vertical direction and the height H1 of the bottom wall 51 of the steamer tray satisfy 1 ≦ H1/H3 ≦ 15.

In the embodiment shown in fig. 16, the inner pan 40 still supports the grill 50 by contacting the grill bottom wall 51 in the circumferential direction and the attachment of the inner pan 40 to the grill 50. In this embodiment, the inner pot 40 is provided with a step portion 43 along the circumferential direction on the side wall, and the step portion 43 is a step structure provided radially inward so that the outer diameter of the lower portion of the inner pot 40 is smaller than the outer diameter of the upper portion thereof. The step surface 43A of the step portion 43 is a flat surface horizontally extending from the side wall of the inner pot 40 toward the inside of the inner pot so that the steaming grill bottom wall 51 can be erected on the step surface 43A. Specifically, the bottom wall 51 of the steaming compartment can be erected on the step surface 43A to contact with the inner pan 40, and the position where the bottom wall 51 of the steaming compartment contacts with the step surface 43A is the sticking position S of the steaming compartment and the inner pan. That is, the inner pan 40 supports the steam grill 50 with a side wall having an inwardly extending step. It can be understood that, in the embodiment, the height difference H3 between the sticking position S and the top of the water supply part 54 along the vertical direction and the height H1 of the bottom wall 51 of the steamer tray satisfy 1 ≦ H1/H3 ≦ 15.

It will be appreciated that whether the support portion 59 is configured in an arcuate, straight or pointed configuration, the inner pan 40 may contact the support wicket 50 by an arcuate sidewall, an angled sidewall, an inwardly projecting sidewall, or a sidewall having an inwardly extending step.

In the above-mentioned embodiment in which the inner pan 40 contacts the bottom wall 51 of the steaming compartment to support the steaming compartment 50, the attachment of the inner pan 40 to the steaming compartment 50 may be understood as that the inner surface of the inner pan 40 is provided with an inner pan attaching portion, and the outer surface of the bottom wall 51 of the steaming compartment is provided with an inner pan attaching portion, and when the steaming compartment 50 is placed in the inner pan 40, the steaming compartment attaching portion contacts with the inner pan attaching portion, so that the steaming compartment 50 and the inner pan 40 are attached. Evaporate the check subsides and establish the position that the portion contacted with interior pot subsides the portion of establishing promptly evaporate the check and establish position S with interior pot subsides, wherein, paste and establish position S and the difference in height H3 of the top of water-supply portion 54 along vertical direction and evaporate height H1 of check diapire 51 and satisfy: H1/H3 is more than or equal to 1 and less than or equal to 15.

In other embodiments according to the present invention, the steam lattice 50 is provided with a connection part through which the steam lattice is erected in the inner pan 40, and the steam lattice 50 and the inner pan 40 are attached at other positions than the connection part.

Specifically, the connecting part may be a steamer edge 55 of the steamer 50, and the steamer 50 is hung on the opening flange 41 of the inner pot through the steamer edge 55. As shown in fig. 17 and 18, the steaming lattice 50 includes a steaming lattice rim 55 extending outward from the top end periphery of the steaming lattice side wall 52, a flange 41 is provided at the opening of the inner pan 40, and the steaming lattice rim 55 is erected to the flange 41. That is, the steam lattice 50 is hung in the inner pot 40. In such an embodiment, the bottom wall 51 of the grill does not contact the inner pan. It will be appreciated that in such an arrangement, there is a gap between the grill side wall 52 and the inner pan side wall which, when the water in the receiving space 60 boils, can divert water vapour, gases and bubbles from the boiling water. In order to reduce the influence of the gap on the water supply to the water supply portion 54, the following method is adopted in each of the embodiments to ensure the water supply to the water supply portion 54.

In the embodiment shown in fig. 17, the outer surface of the grill 50 (e.g., the outer surface of the grill side wall 52) is provided with a grill side wall seal 52A that extends in the circumferential direction. For example, the outer surface of the steam grid side wall 52 may be provided with a groove along the circumferential direction, and then a steam grid side wall sealing member 52A made of an elastic material (e.g., rubber, silicone, etc.) is bonded to or directly fitted over the groove, and the steam grid side wall sealing member 52A protrudes from the outer surface of the steam grid side wall 52. When the grill 50 is placed in the inner pan 40, the grill side wall seal 52A may contact the inner surface of the inner pan 40, thereby blocking the gap between the grill side wall and the inner pan side wall. In this embodiment, the inner pan 40 and the steam grill 50 are attached by the grill side wall seal 52A, the grill attaching portion is the grill side wall seal 52A, and the inner surface of the inner pan 40 is provided with the inner pan attaching portion at a position corresponding to the grill side wall seal 52A. The positions of the inner pot sticking part and the steaming grid sticking part are sticking positions. Preferably, the sealing attachment position S is not higher than the top of the water supply part 54.

In the embodiment shown in fig. 18, the inner surface of the inner pan 40 is provided with a circumferentially extending inner rib 44, the inner rib 44 being adapted to abut an outer surface of the grill 50 (e.g., an outer surface of the grill side wall 52). In such an embodiment, the attachment of the inner pan 40 to the grill 50 may be understood as a close attachment, where the inner pan attachment portion of the inner pan 40 is the inner rib 44 and the grill attachment portion is the portion of the outer surface of the grill side wall 52 corresponding to the inner rib. It will be appreciated that in this embodiment, when the grill 50 is placed in the inner pan 40, there may be a gap between the inner pan mounting portion and the grill mounting portion. Preferably, in the attaching position S, the distance between the inner pot 40 and the steaming lattice 50 is not more than 1 mm.

It will be appreciated that the outer surface of the grill 50 may also be provided with a circumferentially extending outer rib for abutting the inner surface of the inner pan 40. In such a closely attached embodiment, the grill attaching portion is an outer bead on the outer surface thereof, and the inner pan attaching portion is a portion of the inner surface of the inner pan 40 corresponding to the outer bead. Preferably, in the attaching position S, the distance between the inner pot 40 and the steaming lattice 50 is not more than 1 mm.

Preferably, in the close-up embodiment, the attachment position S is not higher than the top of the water supply part 54. Preferably, the height difference H3 between the sticking position S and the top of the water supply part 54 along the vertical direction and the height H1 of the bottom wall 51 of the steamer satisfy: H1/H3 is more than or equal to 1 and less than or equal to 15.

In one embodiment, not shown, the bottom of the grill 50 is provided with a plurality of downwardly extending support feet or a support cylinder, i.e., the connection portion of the grill, for contacting the bottom wall of the inner pan 40. The food steamer 50 and the inner pan 40 are attached at other locations than the support feet or support cylinders, such as by seals or ribs.

In the embodiment shown in fig. 17 and 18, the receiving space 60 is formed between the grill bottom wall 51, the grill side wall 52 and the inner pan 40.

In the embodiments shown in fig. 2, 5-11 and 15-16, the inner pan 40 is attached to the steaming compartment 50 in a contacting manner, but it is understood that the inner pan 40 cannot be guaranteed to contact the steaming compartment 50 in the whole circumferential direction due to the limitation of the processing technology. That is, in these embodiments, there is a gap between the inner pan attachment portion and the grill attachment portion. Preferably, when the food steamer 50 is placed in the inner pan 40, the distance between the inner pan attachment portion and the food steamer attachment portion is no more than 1mm (less than or equal to 1 mm). Like this, even if interior pot pastes and establishes the portion and paste and establish the portion between have the clearance, because of the clearance is very little for can form approximate confined cavity between steaming grid diapire 51 and the interior pot 40 or steaming grid diapire 51, steaming grid lateral wall 52 and the interior pot 40, and this clearance scope can guarantee that the resistance of the water of boiling in accommodation space 60 in this clearance position department is greater than the resistance that receives in first through-hole 57 department and second through-hole 58 department, the water of boiling in the messenger accommodation space 60 is difficult to pass through from this clearance, thereby guarantees the water effect of going up water portion 54.

In summary, when the steaming lattice 50 is placed in the inner pan 40, the steaming lattice attaching portion and the inner pan attaching portion contact or approach each other, and the distance between the steaming lattice 50 and the inner pan 40 at the attaching position is less than or equal to 1 mm.

As shown in fig. 2, the grill 50 further includes a grip portion 61, the grip portion 61 configured to extend circumferentially from the top of the grill side wall 52 and configured to be recessed relative to the grill side wall 52 toward the central axis a of the grill 50 to facilitate grasping and movement of the grill 50 by a user.

Further, the grill side wall 52 is provided with a plurality of side wall through holes 62. The side wall through holes 62 are used for discharging excessive water and foam in the steaming lattice 50 into the inner pot 40 from the side wall through holes 62, and the possibility of pot overflow is reduced. The sidewall through-holes 62 are provided at the upper portion of the grill sidewall 52, and specifically, the sidewall through-holes 62 are higher than the grill attaching portion. That is, the sidewall through-holes 62 are provided above the attachment position, so that gas, bubbles, and the like generated from the water boiled in the accommodating space 60 are difficult to enter the interior of the steam box 50 through the sidewall through-holes 62. The arrangement is also for limiting the pressure relief capacity of the sticking position, so that the water feeding effect at the water feeding part 54 is guaranteed. Preferably, the side wall through holes 62 are spaced circumferentially of the grill side wall 52 so that excess water and foam in the grill 50 can drain from the side wall through holes 62 into the inner pan 40, thereby reducing the likelihood of spillage.

The inner surface of the inner pot 40 is provided with at least one inner pot water line (not shown), with different water lines corresponding to different meters. When the food steamer 50 is placed in the inner pot 40, at least one of the inner pot water lines is lower than the second through hole 58, for example, 0-10mm below the second through hole. When the water level is lower than the second through hole 58, the rice is separated from the water, and the rice is contacted with the water only when the water is boiled and enters the containing cavity through the first through hole 57, so that all the rice can be washed and soaked at the same time, and the consistency of the taste of the rice can be maintained. Furthermore, the water level below the second through hole 58 allows less water to be used, which saves water resources and also allows the water in the receiving space 60 to be heated to boiling more quickly, i.e., the flushing step (described in detail below) can be performed more quickly. Meanwhile, for the cooking appliance having the reservation function, when the reservation state is set, the water in the containing space 60 does not directly contact with the rice in the containing cavity of the steaming lattice 50, thereby avoiding generation of the peculiar smell. Especially in summer environment, if the meter is long and soaked in water, the peculiar smell is more obvious and even the deterioration is possible, so that the food cannot be eaten. By setting the water level line of the inner pot lower than the second through hole 58, the generation of peculiar smell and deterioration can be avoided, and the time reserved by the user can be prolonged. It will be appreciated that, to accommodate inner pots and grids of different rice or different sizes, the inner pot water line of the inner surface of the inner pot 40 may also be lower than the first through hole 57 and higher or even with the second through hole 58 when the grid 50 is placed in the inner pot 40, as desired.

Further, the inner surface of the steam grid 50 is provided with at least one steam grid water line (not shown), which can be filled with different volumes of water as required, while ensuring that the volume of water is as small as possible, so that the water in the accommodating space 60 can be heated to boiling more quickly, i.e., the flushing step (which will be described in detail later) can be performed more quickly.

The water level lines are arranged on the inner pot 40 and the steaming lattice 50, so that the water amount corresponding to different rice amounts can be conveniently indicated for the reference of a user.

The cooking process of the cooking appliance 100 is described below.

An appropriate amount of water is added to the inner pot 40 according to the water level. If there are a plurality of water lines in the inner pot 40, water corresponding to the amount of rice to be cooked is added. And putting the rice into the steaming lattice, putting the steaming lattice and the rice in the steaming lattice into the inner pot together, and selecting a corresponding cooking program for cooking.

In a preferred embodiment, the cooking process of the cooking appliance 100 includes the following steps in sequence.

First, appointment procedure

The cooking reservation refers to that a user puts food into a cooking appliance in advance and then sets a reserved time length and a cooking mode (for example, cooking rice, porridge and the like) so that the cooking appliance can finish cooking according to the requirements of the cooking mode at the time when the reserved time length passes from the current time. As described above, when the water level is lower than the second through hole 58, the rice-water separation can be ensured, and more frequent reservation can be made. When the reservation is not needed, the step can be skipped and the preheating process can be directly carried out.

Second, preheating step

In the preheating process, the control device controls the heating device 70 to heat the inner pot assembly 30, 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 ℃, and preferably, the preset temperature T satisfies the following conditions: t is more than or equal to 65 ℃ and less than or equal to 80 ℃.

Third, washing and cooking rice process

The rice washing and cooking process is an important step for realizing the function of reducing blood sugar by the cooking utensil.

The control means controls the heating means 70 to intermittently heat the inner pot assembly 30 so that the boiling water in the accommodating space 60 can rise and enter the containing chamber through the first through hole 57. The water introduced into the holding chamber falls back into the accommodating space 60 through the first and second through-

holes

57 and 58 after soaking and washing the rice. In the rice washing and cooking process, the rice is washed for a plurality of times, for example, for N times (N is a natural number). During each flushing, the heating device 70 is heated for a first predetermined duration and then stopped for a second predetermined duration.

The rated power P of the inner pot assembly 30 can adjust the pressure in the receiving space 60 and the amount of bubbles generated, thereby affecting the amount of water supplied to the first through holes 57, and thus affecting the cooking effect. When the power rating P of the inner pot assembly 30 is small, for example, the power rating P < 600W, the gas and bubbles generated in the accommodating space 60 are small and the pressure in the accommodating space 60 is small, thus being disadvantageous to water supply, so that the amount of water supplied to the first through holes 57 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 component 30 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. When the rated power P of the inner pot component 30 meets 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 57 can be ensured, so that water can fully soak rice, the sugar reducing effect is good, the rice taste is good, the cost of the heating device is lower, the power consumption is lower, 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 600-1500W, and more preferably 1200W. In each washing process, when heated, the boiling water can rise and enter the containing cavity through the first through hole 57, and the water entering the containing cavity soaks and washes the rice; when the heating is stopped, the water in the containing cavity falls back to 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 70 is an electromagnetic heating component, the number of times of washing N is 8-12, the first preset time is 5-25s, the second preset time is 10-35s, and the preset washing time is 10-30 minutes.

Optionally, the heating device 70 is a heating plate, the number of times of washing N is 18-30, the first preset time is 7-28s, the second preset time is 8-25s, and the preset time of washing is 5-15 minutes.

Fourth, the procedure of steaming rice

In the rice steaming process, the controller controls the heating unit 70 to heat the inner pot assembly 30 to boil water in the accommodating space 60, thereby steaming rice with steam. Preferably, the heating power is 700W in the rice steaming step. When the time of the rice steaming process reaches the preset rice steaming time (for example, 6-10 minutes), the rice stewing process is carried out.

Fifth, 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 and continues to maintain the inner pot 40 and the steaming grill 50 at relatively high temperatures following the steaming process to ensure that the food material is fully cooked and steamed. When the stewing time reaches the preset stewing time (for example, 8-15 minutes), entering a heat preservation process. 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 cooking process is larger than that of the rice steaming process and that of the rice stewing process. The heating power of the rice steaming procedure is larger than that of the rice stewing procedure.

Sixthly, heat preservation process

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 80 senses that the temperature of the inner pot assembly 30 is lower than the heat preservation temperature, the control device controls the heating device 70 to work. When the temperature sensing assembly 80 senses that the temperature of the inner pot assembly 30 is higher than the upper limit of the heat preservation, the control device controls the heating device 70 to stop working. In general, the heating temperature in the heat-retaining step is controlled to 70 to 80 ℃.

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 for a cooking appliance, comprising:

an inner pot; and

2. The inner pan assembly of claim 1, wherein D3/D1 satisfies: D3/D1 is more than or equal to 0.1 and less than or equal to 0.25.

3. The inner pot assembly of claim 1 wherein the ratio of the projected area of the guide in the horizontal plane to the projected area of the bottom wall of the grill in the horizontal plane is in the range of 0.25-0.9.

4. The inner pot assembly of claim 1 wherein the upper water portion comprises a combination of one or more of a planar surface and a curved surface and/or the lower water portion comprises a combination of one or more of a planar surface and a curved surface.

5. Inner pot assembly according to claim 1,

the guide part comprises one or more combinations of a cylindrical side surface, a circular truncated cone side surface and an arc-shaped surface; or

6. The inner pan assembly of any one of claims 1-5, wherein an inner surface of the inner pan contacts the steam grill when the steam grill is placed in the inner pan such that the steam grill is in contact with and against the inner pan, wherein the inner surface of the inner pan is provided with an arc structure, a ramp structure, an inward projection structure, or a step structure extending inwardly of the inner pan to contact and support the steam grill.

7. The inner pot assembly of any one of claims 1 to 5 wherein the steam grid is attached to or adjacent to the inner pot in a position of attachment, and the distance between the steam grid and the inner pot in the position of attachment is less than or equal to 1 mm.

8. The inner pan assembly of claim 7, wherein the attachment location is no higher than a top of the upper water portion.

9. The inner pan assembly of any one of claims 1-5 wherein an inner surface of the inner pan is provided with at least one inner pan water line that, when the steam grill is placed in the inner pan,

wherein at least one of the inner boiler water level lines is lower than the second through hole, and/or wherein at least one of the inner boiler water level lines is lower than the first through hole and not lower than the second through hole.

10. A cooking appliance comprising an inner pan assembly as claimed in any one of claims 1 to 9.