CN216364708U - Inner pot assembly and heating rice cooker - Google Patents

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 grid arranged in the inner pot in a removable manner; the steaming lattice comprises a steaming lattice bottom wall and a steaming lattice side wall, a containing cavity for containing nano materials is defined by the steaming lattice bottom wall and the steaming lattice side wall, the steaming lattice bottom wall comprises a bottom wall body and a convex part which is connected with the bottom wall body and protrudes upwards, and the steaming lattice is contacted with the inner surface of the inner pot so as to form a containing space between the steaming lattice bottom wall and the inner pot or between the steaming lattice bottom wall, the steaming lattice side wall and the inner pot; the bulge is provided with first through-hole, 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, and first through-hole is higher than the second through-hole, and the contact segment of interior pot and steaming grid is the curved surface, and on the section of the central axis of pot in the process, contained angle F between tangent line and the horizontal direction of the contact segment of interior pot and steaming grid on the internal surface of interior pot satisfies: f is more than or equal to 35 degrees and less than 90 degrees.

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

The known pressure type low-sugar rice cooker utilizes the pressure in a closed cavity formed by the inner pot and the bottom of a steaming lattice to realize that water in the closed cavity rises into the steaming lattice or falls from the steaming lattice, so that starch and sugar in rice in the steaming lattice can be discharged into the water, and the purpose of reducing the sugar of the rice is realized. In the process of repeatedly rising and falling by using water, the water level in the inner pot is lowered due to the water absorption of the rice in the steaming lattice, so that the sealing effect of the contact part between the inner pot and the steaming lattice is lowered, the pressure in the closed cavity is lowered, and the water in the closed cavity is difficult to rise into the steaming lattice. In order to ensure the water supply amount, a sealing member or a combination of a plurality of members is often required to seal the contact part between the inner pot and the steaming grid, thereby resulting in a complicated structure, inconvenience in use and assembly, and high cost.

To this end, the present invention provides an inner pot assembly and a heating cooker to solve at least partially 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 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 rice, the steaming lattice bottom wall comprises a bottom wall body and a bulge part which is connected with the bottom wall body and is convex upwards, the bottom wall body and the bulge part can contain the rice, the steaming lattice is in contact with the inner surface of the inner pot so as to form a containing space between the steaming lattice bottom wall and the inner pot or between the steaming lattice bottom wall and the steaming lattice side wall as well as the inner pot,

wherein 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,

one end of the protruding part close to the bottom wall body and/or the bottom wall body is/are provided with a second through hole which is used for communicating the containing cavity with the containing space and can not allow water to pass through, the first through hole is higher than the second through hole, so that boiled water in the containing space can enter the containing cavity from the first through hole in the heating process,

the contact part of the inner pan and the steaming lattice is a curved surface, and on a section passing through the central axis of the inner pan, the contact part of the inner pan and the steaming lattice is positioned at an included angle F between a tangent line on the inner surface of the inner pan and the horizontal direction, wherein the included angle F is as follows: f is more than or equal to 35 degrees and less than 90 degrees.

According to the inner pot component, 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 bottom wall of the steaming lattice and the inner pot or between the bottom wall of the steaming lattice and the side wall of the steaming lattice and the inner pot, a closed or approximately closed cavity can be formed between the steaming lattice and the inner pot only through the bottom wall of the steaming lattice or through the bottom wall of the steaming lattice and the side wall of the steaming lattice, other parts are not required to be additionally arranged, the number of parts can be reduced, the production cost can be reduced, higher pressure can be kept in the accommodating space, and therefore the effect of washing rice by water rising into the accommodating cavity of the steaming lattice is better, and the effect of reducing blood sugar is better.

In the heating process, the water in the accommodating space can generate gas and bubbles after being heated to a certain temperature, the bubbles can rise to the water surface, and pressure can be 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 bulge. The containing space has three pressure relief areas, namely, the pressure relief areas are formed at the contact positions of the steaming grid and the inner surface of the inner pot and at the first through hole and the second through hole respectively. Because the inner surfaces of the steaming lattice and the inner pot are contacted, the resistance of the boiled water in the accommodating space at the contact position is greater than the resistance of rice received at the first through hole and the second through hole, so that the boiled water in the accommodating space is not easy to pass through the contact position of the steaming lattice and the inner pot, the pressure in the accommodating space can be kept, and the effect of water feeding at the first through hole is less even if the amount of the boiled water passing through the contact position from the contact position is less. 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 the rice 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 water and the air bubbles in the accommodating space to the meter at the first through hole and the gravitational potential energy of the water and the air bubbles in the accommodating space is smaller than the sum of the resistance of the water and the air bubbles to the meter at the second through hole and the gravitational potential energy of the water and the air bubbles in the accommodating space. Consequently, the water of most boiling can rise to the chamber that holds of steaming the check through first through-hole under the effect of pressure in the accommodation space to soak and erode the rice that holds in the chamber that holds of steaming the check, make starch and sugar in the rice that holds the intracavity of steaming the check can pass through second through-hole and first through-hole fall back to the accommodation space, and accomplish and evaporate after absorbing water at rice and boil, 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 first through-hole on the bulge of steaming grid diapire to set up the second through-hole on the bulge of steaming grid diapire and/or diapire body, but rice holding is on the diapire body and the bulge of steaming grid diapire, just can directly realize the intaking and the play water of steaming grid promptly through the steaming grid diapire that bears rice, and this structure is very simple, and saves 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.

When the included angle F between the tangent line of the contact part of the inner pot and the steaming lattice on the inner surface of the inner pot and the horizontal direction is smaller, the height of the contact position of the steaming lattice and the inner pot is lower, namely the steaming lattice is integrally positioned at the lower position of the inner pot, so that the volume of the accommodating space below the steaming lattice is smaller, the water amount which can be accommodated by the accommodating space is smaller, the water amount which can enter the steaming lattice from the accommodating space is smaller, and the amount of food materials cooked by the steaming lattice is smaller; when the contained angle F between tangent line and the horizontal direction of the contact site of pot and steam lattice in the inner surface of pot is great in interior pot, steam lattice and interior pot's contact site's height is higher, steam lattice whole higher position in the pot that is located promptly, make the great and make the water yield that it can hold of accommodation space of steam lattice below, and then make the water yield that can get into the steam lattice from accommodation space more, the steam lattice can satisfy the edible material volume of culinary art more, but when the high excess of contact site, lead to accommodation space too big, because of the space restriction in the interior pot, can lead to the volume undersize in the steam lattice, lead to the edible material volume of cooking that the steam lattice can cook to diminish. The applicant finds that when an included angle F between a tangent line of a contact part of the inner pot and the steaming lattice on the inner surface of the inner pot and the horizontal direction meets 35 degrees or more and less than 90 degrees, the steaming lattice not only has enough capacity to meet the requirement of cooking food materials, but also can ensure the water quantity entering the steaming lattice from the containing space, so that the blood sugar reducing effect is better, and the taste of the rice is better.

Optionally, F satisfies: f is more than or equal to 40 degrees and less than 70 degrees.

According to the scheme, when the included angle F between the tangent line of the contact part of the inner pot and the steaming lattice on the inner surface of the inner pot and the horizontal direction meets the condition that F is more than or equal to 40 degrees and less than 70 degrees, the contact position of the steaming lattice and the inner pot is more suitable, and the capacity of the steaming lattice can meet the requirement of conventional cooking on the premise of fully ensuring the water feeding effect.

Optionally, interior pot includes interior pot diapire and with interior pot lateral wall that interior pot diapire is connected, interior pot diapire with around forming the inner chamber between the interior pot lateral wall, the steaming lattice is arranged with taking out in the inner chamber, the steaming lattice with the internal surface of interior pot lateral wall or the internal surface contact of interior pot diapire is supported.

According to this scheme, the internal surface of steaming lattice and interior pot lateral wall or the internal surface contact of interior pot diapire to avoid as far as possible the liquid in the accommodation space to pass through from the contact position department of the internal surface of steaming lattice and interior pot lateral wall or the internal surface of interior pot diapire, the steaming lattice directly is supported by interior pot internal surface simultaneously, conveniently places the steaming lattice.

Optionally, the contact part is arranged on the inner surface of the side wall of the inner pot or the inner surface of the bottom wall of the inner pot, and the steaming lattice is in contact with and supported by the contact part.

According to this scheme, the direct pot lateral wall or the contact of interior pot diapire and support of steaming lattice, can also make both contacts when conveniently placing steaming lattice, and the liquid that makes among the accommodation space is as far as possible not passed through from the position of contact of the internal surface of steaming lattice and interior pot lateral wall or the internal surface of interior pot diapire.

Optionally, the inner pan side wall is configured as a curved wall.

According to the scheme, the side wall of the inner pot is set to be the curved surface wall, so that the inner pot is more convenient to be matched with the steaming grid.

Optionally, a ratio between a distance H2 in a vertical direction of the contact portion from a lowest point of the upper surface of the inner pan bottom wall and a height H1 of the inner cavity satisfies: H2/H1 is more than or equal to 0.2 and less than or equal to 0.5.

According to the scheme, when the value of H2/H1 meets the range, the height position of the contact part in the inner cavity can be appropriate, the steaming lattice has enough capacity to meet the requirement of cooking food materials, the water feeding amount can be guaranteed, the water in the steaming lattice can be easily broken through to completely soak rice when the water rises to the steaming lattice, the consistency of the rice is guaranteed, the blood sugar reducing effect is good, and the taste of the rice is better.

Optionally, the contact part contacts the steaming lattice along the circumferential direction, and the ratio between the distance H2 of the contact part and the lowest point of the upper surface of the bottom wall of the inner pan along the vertical direction and the diameter D2 of the contact part satisfies that: H2/D2 is more than or equal to 0.1 and less than or equal to 0.4.

According to the scheme, when the value of H2/D2 meets the range, 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 rice flour to completely soak rice, 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 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, due to the fact that the steamer tray and the inner pot are in contact sealing, gas can pass through the contact position between the steamer tray and the inner pot due to the processing technology. 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 central portion is provided with a plurality of the first through holes, the plurality of the first through holes are uniformly distributed, and/or

The diapire body is provided with a plurality of second through-holes, and is a plurality of the second through-hole is followed the circumference equipartition ground of diapire body sets up.

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 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 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 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.

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 set up a plurality of third through-holes on steaming grid lateral wall, the foam that holds in the chamber of steaming grid can flow back to interior pot through the third through-hole to reduce the possibility of overflowing the pot.

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 cross-sectional view of an inner pot assembly of the heated rice cooker, wherein the included angle F is 35;

FIG. 5 is a schematic sectional view showing a partial structure of a heating cooker according to a second embodiment of the present invention;

FIG. 6 is a schematic sectional view showing a partial structure of a heating cooker according to a third embodiment of the present invention;

fig. 7 is a schematic sectional view showing a partial structure of a heating 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

143/243/343/443: inner cavity

144/244/344/444: inner pot flanging

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

160/260/360/460: accommodation space

161/261/361/461: hand buckling part

162: third through hole

164/264/364/464: food steamer flanging

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 an inner pot assembly and a heating rice cooker with the same. 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 inner pot assembly 130 and the heating rice cooker 100 according to the first 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.

The steam grill 150 contacts the inner surface of the inner pan 140 to form a receiving space 160 between the grill bottom wall 151 and the inner pan 140 or between the grill bottom wall 151, the grill side walls and the inner pan 140. It will be appreciated that the receiving space 160 is a portion of the inner cavity 143 of the inner pan 140. The grill 150 is in contact with and supported by the inner surface of the inner pot side wall 142 or the inner surface of the inner pot bottom wall 141. Preferably, at least one of the inner surface of the inner pot bottom wall 141 and the inner surface of the inner pot side wall 142 includes an arc-shaped face, and the steam grill 150 is in contact with the arc-shaped face of the inner pot bottom wall 141 or the arc-shaped face of the inner pot side wall 142.

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 a peripheral edge of the grill bottom wall 151. The steamer bottom wall 151 and the steamer side wall 152 enclose a holding cavity 159 for holding nano-materials. 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 will be appreciated that the steamers 150 can also be configured in non-rotationally symmetric configurations.

In the present embodiment, the grill bottom wall 151 is in contact with the inner surface of the inner pan side wall 142 to form the receiving space 160 between the grill bottom wall 151 and the inner pan 140. The grill 150 serves to contain food such as rice, and the receiving space 160 serves to contain water, and during cooking, the water in the receiving space 160 can enter the grill 150 to soak and wash the rice. Specifically, the grill bottom wall 151 is circumferentially supported by the inner surface of the inner pan side wall 142 to support the grill 150 to the inner pan 140. In one embodiment, not shown, the bottom wall of the grill is in contact with the inner surface of the bottom wall of the inner pan. In another embodiment, not shown, the grill side walls contact the inner pan side walls or inner surface of the inner pan bottom wall to form a receiving space between the grill bottom wall, the grill side walls and the inner pan.

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 a circumference of the steamer side wall 152 and includes at least one of a planar wall and a curved wall. The projection 154 is configured to project upward from the inner peripheral edge of the bottom wall body 153. It will be understood by those skilled in the art that the number and arrangement position of the projections 154 are not limited to the present embodiment, and 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.

With continued reference to fig. 1 and 2, the protrusion 154 is provided with a first through hole 157 that does not allow water to pass through the rice, which communicates the housing chamber 159 with the accommodating space 160, and one end of the protrusion 154 adjacent to the bottom wall body 153 and/or the bottom wall body 153 is provided with a second through hole 158 that does not allow water to pass through the rice, which communicates the housing chamber 159 with the accommodating space 160. The first through hole 157 is higher than the second through hole 158 so that the boiled water in the accommodating space 160 during heating can enter the steam lattice 150 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 positions of the grill 150 and the inner pan 140, the first through hole 157 and the second through hole 158, respectively. Since the steam lattice 150 is in contact with the inner surface of the inner pot 140, 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 lattice 150 and the inner pot 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.

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 and 3, 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 into 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.

As shown in fig. 2, the inner surface of the inner pot side wall 142 is configured as a curved surface, and preferably, may be a smooth arc-shaped surface. The contact part S of the inner pan 140 and the steaming lattice 150 is a curved surface, the contact part S is disposed on the inner surface of the inner pan sidewall 142 or the inner surface of the inner pan bottom wall 141, and the steaming lattice 150 is in contact with and supported by the contact part S. On a section passing through the central axis a of the inner pot 140, an included angle F between a tangent line of a contact portion S of the inner pot side wall 142 with the food steamer 150 on the inner surface of the inner pot 140 and the horizontal direction can affect how much food material the food steamer 150 satisfies for cooking and affect the watering effect. When the included angle F is smaller, the height of the contact portion S of the inner pot sidewall 142 is lower, so that the volume of the accommodating space 160 is smaller and smaller water volume is accommodated, and the food material volume of the steaming lattice 150 for cooking is smaller. When the included angle F is large, the height of the contact part S is high, so that the volume of the accommodating space 160 is large and more water is accommodated, and further more food material amount for cooking can be met by the steaming grid 150, but when the height of the contact part S is high, the steaming grid is not favorable for water feeding, so that the water feeding amount is reduced, and the blood sugar reducing effect is poor.

The applicant finds that when the included angle F between the tangent line of the contact part S on the inner surface of the inner pot side wall 142 and the horizontal direction is more than or equal to 35 degrees and less than 90 degrees, the steaming lattice 150 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 150 can easily 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 better, and the taste of the rice is better.

In the case of daily cooking, it is generally required to cook low-sugar rice of various kinds and amounts of rice, thus corresponding to various rice-water ratios, and also to secure the amount of residual water in the accommodating space 160 after cooking is completed, so as to retain starch or sugar, etc. in the rice in the water in the accommodating space 160. For example, when the maximum cooking volume is three cups (each cup can hold about 150g of rice), the ratio of rice to water is 1: 1.5, the corresponding water amount is 675g, and after the cooking is finished, the reserved water amount in the accommodating space 160 is about 150-200 g.

As shown in fig. 2, the ratio between the distance H2 in the vertical direction of the contact part S of the inner pot side wall 142 with the food steamer 150 and the lowest point of the upper surface of the inner pot bottom wall 141 and the height H1 of the inner cavity 143 of the inner pot 140 can influence how much food stuff the food steamer 150 is satisfied with cooking and influence the watering effect. When the value of H2/H1 is small, the height of the contact portion S is relatively low, so that the volume of the accommodating space 160 is small and the amount of water accommodated is small, so that the food steamer 150 can satisfy the cooking with a small amount of food. When the value of H2/H1 is larger, the height of the contact portion S is relatively higher, so that the volume of the accommodating space is larger and the amount of water accommodated is larger, so that the food steamer 150 can satisfy the cooking with a larger amount of food. Since the bottom wall 151 of the steaming compartment is in contact with the inner surface of the sidewall 142 of the inner pan, and not in absolute sealing, gas can pass through the contact portion S, and when the contact portion S is higher in height, the contact portion S is farther from the water surface in the accommodating space 160, and the water in the accommodating space 160 cannot easily reach the contact portion S. When the pressure in the accommodating space 160 reaches a certain value, the gas in the accommodating space 160 can pass through the gap between the inner surface of the inner pot side wall 142 and the bottom wall 151 of the steaming tray, so that the pressure in the accommodating space 160 is reduced, which is not beneficial to the liquid and the bubbles in the accommodating space to rise to the position of the first through hole 157, so that the water feeding amount is small, the surface of the rice is not easy to be soaked by water, the surface is easy to be half-cooked, and the blood sugar reducing effect is poor.

The applicant finds that when the ratio of the distance H2 between the contact part S and the lowest point of the upper surface of the bottom wall 141 of the inner pot along the vertical direction to the height H1 of the inner cavity 143 of the inner pot 140 is equal to or greater than 0.2 and equal to or less than H2/H1 and equal to or less than 0.5, the steaming lattice 150 can have enough capacity to meet the requirement of cooking food materials, the water feeding amount can be ensured, the water rising into the steaming lattice 150 can easily break through the rice surface to 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.

As shown in fig. 2, the contact portion S contacts the steam grill 140 in the circumferential direction, and the ratio between the distance H2 in the vertical direction from the upper surface of the inner pot bottom wall 141 of the contact portion S and the diameter D2 of the contact portion S can also affect the capacity of the receiving space 160 and affect the watering effect. When H2/D2 is small, the opening diameter of the food steamer 150 is large, and the height H2 of the contact portion S is low, so that the volume of the accommodating space 160 is small and the amount of water accommodated is small, and further the food steamer 150 can satisfy the requirement of cooking a small amount of food and has a poor hypoglycemic effect. When H2/D2 is large, the opening diameter of the steaming grid 150 is small, and the height of the contact part S is high, so that the volume of the accommodating space 160 is large to accommodate more water, and further the amount of food materials for cooking is large in the steaming grid 150, and more water can flush more starch and sugar in the rice and bring the rice into the accommodating space 160, but the height of the contact part H2 is high, which is not beneficial to water feeding, and the water feeding amount is reduced.

The applicant finds that when the ratio of the distance H2 between the contact part S and the lowest point of the upper surface of the inner pot bottom wall 141 along the vertical direction and the diameter D2 of the contact part S is equal to or more than 0.1 and equal to or less than H2/D2 and equal to or less than 0.4, the steaming lattice 150 not only has enough capacity to meet the requirement of cooking food materials, but also can ensure the water feeding amount, so that the water rising into the steaming lattice is easy to break through the rice surface to 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.

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.

As shown in fig. 2 and 3, the steamboat 150 further includes a catch 161, the catch 161 configured to extend circumferentially from the top of the steamboat sidewall 152 and configured to be recessed relative to the steamboat sidewall 152 toward the central axis a of the steamboat 150 to facilitate grasping and movement of the steamboat 150 by a user. The steaming lattice 150 further comprises a steaming lattice flange 164 extending outwards from the top end periphery of the steaming lattice side wall 152, the inner pot 140 correspondingly comprises an inner pot flange 144 at the top, and the steaming lattice flange 164 and the inner pot flange 144 are arranged at intervals, so that the steaming lattice 150 and the inner pot 140 can be supported more stably at the contact position.

In addition, 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 inner surface of the inner pot 140 is provided with at least one water level line (not shown), wherein at least one water level line is lower than the second through hole 158, when the water level line is lower than the second through hole 158, the rice and the water are separated by the steaming lattice 150, only after the water boils in the cooking process and enters the containing cavity 159 of the steaming lattice 150 through the first through hole 157, the rice can be contacted with the water, thus all the rice can be flushed and soaked at the same time, the consistency of the taste of the cooked rice can be kept, and the water level line is lower than the second through hole 158, less water can be used, the water in the cooking space can be heated to boiling more quickly while saving water resources, namely, the flushing step can be executed more quickly. Meanwhile, for the heating rice cooker with the reservation function, when the rice cooker is in the reservation state, water in the accommodating space cannot be in direct contact with the rice in the accommodating cavity of the steaming lattice 150, the rice is prevented from being soaked in the water for a long time, so that the rice is prevented from going bad or generating peculiar smell, and the reservation time of a user can be prolonged. It will be appreciated that the water line of the inner surface of the inner pan 140 may also be lower than the first through-hole 157 and higher or even with the second through-hole 158, as desired, to accommodate inner pans and steamers of different rice sizes or different gauges.

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 degrees and less than or equal to 90 degrees. Preferably, the preset temperature T satisfies: t is more than or equal to 65 and less than or equal to 80 degrees,

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. 5.

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. 5, 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. 6.

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. 6, 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 255 is configured as a curved wall that bulges downward.

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. 7.

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. 7, 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 356 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 (17)

1. 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 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 rice, the steaming lattice bottom wall comprises a bottom wall body and a bulge part which is connected with the bottom wall body and is convex upwards, the bottom wall body and the bulge part can contain the rice, the steaming lattice is in contact with the inner surface of the inner pot so as to form a containing space between the steaming lattice bottom wall and the inner pot or between the steaming lattice bottom wall and the steaming lattice side wall as well as the inner pot,

wherein 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,

one end of the protruding part close to the bottom wall body and/or the bottom wall body is/are provided with a second through hole which is used for communicating the containing cavity with the containing space and can not allow water to pass through, the first through hole is higher than the second through hole, so that boiled water in the containing space can enter the containing cavity from the first through hole in the heating process,

the contact part of the inner pan and the steaming lattice is a curved surface, and on a section passing through the central axis of the inner pan, the contact part of the inner pan and the steaming lattice is positioned at an included angle F between a tangent line on the inner surface of the inner pan and the horizontal direction, wherein the included angle F is as follows: f is more than or equal to 35 degrees and less than 90 degrees.

2. The inner pot assembly of claim 1 wherein F satisfies: f is more than or equal to 40 degrees and less than 70 degrees.

3. Inner pot assembly according to claim 1,

interior pot include interior pot diapire and with interior pot lateral wall that interior pot diapire is connected, interior pot diapire with around forming the inner chamber between the interior pot lateral wall, evaporate the check and set up with taking out in the inner chamber, evaporate the check with the internal surface of interior pot lateral wall or the internal surface contact of interior pot diapire is supported.

4. The inner pot assembly of claim 3, wherein the contact portion is provided to an inner surface of the inner pot side wall or an inner surface of the inner pot bottom wall, and the steam grill is in contact with and supported by the contact portion.

5. The inner pot assembly of claim 4, wherein the inner pot side wall is configured as a curved wall.

6. The inner pan assembly of claim 3, wherein a ratio between a distance H2 in a vertical direction of the contact portion from a lowest point of an upper surface of the inner pan bottom wall and a height H1 of the inner cavity satisfies: H2/H1 is more than or equal to 0.2 and less than or equal to 0.5.

7. The inner pan assembly of claim 3, wherein the contact portion circumferentially contacts the steam grill, and a ratio between a distance H2 in a vertical direction from a lowest point of an upper surface of the inner pan bottom wall and a diameter D2 of the contact portion satisfies: H2/D2 is more than or equal to 0.1 and less than or equal to 0.4.

8. The inner pan assembly defined in any one of claims 1-7 wherein the projection comprises a circumferentially extending guide portion having a bottom end periphery connected to the bottom wall body, the guide portion having an end adjacent the bottom wall body and/or the bottom wall body being provided with the second through hole.

9. The inner pot assembly of claim 8, 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.

10. Inner pot assembly according to claim 9,

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.

11. The inner pot assembly of claim 9 wherein the steam grid and the inner pot contact at a location no higher than the highest location of the central portion and no lower than the lowest location of the bottom wall body.

12. Inner pot assembly according to claim 9,

the central part is provided with a plurality of first through holes which are uniformly distributed, and/or

The diapire body is provided with a plurality of second through-holes, and is a plurality of the second through-hole is followed the circumference equipartition ground of diapire body sets up.

13. Inner pot assembly according to any one of claims 1 to 7,

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.

14. Inner pot assembly according to any one of claims 1 to 7, characterized in that the inner pot is provided with at least one water line, which is lower than the second through hole and has a height difference of 10mm or less from the second through hole.

15. Inner pot assembly according to any one of claims 1 to 7,

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.

16. A heated rice cooker comprising an inner pot assembly according to any one of claims 1 to 15.

17. The heating cooker of claim 16, further comprising a heating means for heating said inner pot assembly, wherein a rated power P of said heating means satisfies: p is more than or equal to 600W and less than or equal to 1500W.

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