CN216364714U - 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 lattice, the steaming lattice comprises a steaming lattice bottom wall and a steaming lattice side wall, the steaming lattice bottom wall and the steaming lattice side wall are enclosed to form a containing cavity for containing nano rice, the steaming lattice bottom wall comprises a bottom wall body and a protrusion part which is connected with the bottom wall body and protrudes downwards, the bottom wall body and the protrusion part can contain rice, and the steaming lattice is attached to the inner pot, so that an containing space is formed 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 one end and/or the diapire body that are close to the diapire body of bulge are provided with first through-hole, and the bulge is provided with the second through-hole, and first through-hole is higher than the second through-hole for the water of boiling in the accommodation space can follow first through-hole entering and hold the chamber in the heating process. According to the inner pot component, the number of parts can be reduced, the production cost is reduced, and the washing effect on rice in the containing cavity of the steaming lattice is improved, so that the blood sugar reducing effect is improved.

Description

Inner pot assembly and heating rice cooker

Technical Field

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

Background

The known low-sugar electric cooker comprises an inner pot and a steaming lattice suspended in the inner pot, wherein a rice water containing cavity is formed between the bottom wall of the steaming lattice and the bottom wall of the inner pot. The inner pot is positioned in the cooker body and contacts the heating body, rice and water are contained in the steaming lattice, and the outer wall of the steaming lattice is provided with a through hole. The rice soaked in the clear water is separated out sugar to form rice water along with the rise of the heating temperature, the rice water is gradually evaporated along with the rise of the temperature to cause the water level of the rice water to fall, the rice water flows into the rice water containing cavity through the through hole and is stored in the rice water containing cavity, the rice water is separated from the rice, the rice water generates steam in the heating process to steam the rice in the steaming grid, and the rice is desugarized because of the separation of the rice and the rice water. However, the electric cooker with the structure has poor consistency of cooked rice, poor taste of the cooked rice and undesirable blood sugar reduction effect.

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-mentioned 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 protrusion part which is connected with the bottom wall body and protrudes downwards, the bottom wall body and the protrusion part can contain the rice, and 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 steaming lattice side wall as well as between the steaming lattice side wall and the inner pot,

wherein one end of the bulge part close to the bottom wall body and/or the bottom wall body is/are provided with a first through hole which communicates the containing cavity with the containing space and can prevent water from passing through the rice,

the bulge is provided with the second through hole which is communicated with the containing space and can prevent water from passing through the rice, and the first through hole is higher than the second through hole, so that boiling water in the containing space can enter the containing cavity from the first through hole in the heating process.

According to the inner pot component, the steam grid and the inner pot are attached, so that the containing space is formed between the bottom wall of the steam grid and the inner pot or between the bottom wall of the steam grid and the side wall of the steam grid and the inner pot, a closed or approximately closed cavity can be formed between the steam grid and the inner pot only through the bottom wall of the steam grid or through the bottom wall of the steam grid and the side wall of the steam grid, a water passing cylinder is omitted, 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 containing space, and therefore the effect of washing rice by water rising into the containing cavity of the steam grid 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 will carry the water out of the water surface and can collect between the outside of the bottom of the bulge and the inner pot. The containing space has three areas capable of relieving pressure, namely, areas capable of relieving pressure formed at the sticking positions of the steaming grids and the inner pot, the first through hole and the second through hole respectively. Because the steam check and interior pot are pasted and are established, consequently steam check and interior pot paste and establish position department sealing connection or paste the clearance of establishing position department less, lead to the resistance of the water of boiling in the accommodation space in pasting the position department and being greater than the resistance of the rice that receives in first through-hole department and second through-hole department, consequently the water of boiling in the accommodation space is difficult for establishing position department from the subsides of steam check and interior pot and passes through to can keep the pressure in the accommodation space. And even if boiling water passes through the sticking position of the steaming grid and the inner pot, the passing water quantity is small, and the influence on the water feeding effect at the first through hole is small. Because first through-hole is higher than the second through-hole, when the rice was placed in steaming grid's the intracavity that holds, the thickness of placing the rice in first through-hole department can be less than the thickness of placing the rice in second through-hole department for the resistance that receives 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 boiling can rise to the chamber that holds of steaming the check through first through-hole under the effect of pressure in the chamber that holds of holding of pressure 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 fall back to the holding space through the second through-hole, and accomplish the back of absorbing water at rice and cook, thereby realize the purpose of rice sugar reduction and avoid rice to press from both sides the life. 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 and/or the diapire body at the check diapire that evaporates to set up the second through-hole on the bulge of the check diapire that evaporates, rice can the holding on the diapire body and the bulge of the check diapire that evaporates, just can directly realize the intaking and the play water of the check that evaporates through the check diapire that evaporates who bears rice promptly, 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.

Optionally, a height H1 of the protrusion protruding downward from the bottom wall body satisfies: h1 is more than or equal to 3mm and less than or equal to 40mm, and

a height difference H3 between the first and second through holes (158) satisfies: h3 is more than or equal to 3mm and less than or equal to 40 mm.

According to the scheme, when the height H1 of the downward protruding part from the bottom wall body is smaller, and the height difference H3 of the first through hole and the second through hole is smaller, the distance between the first through hole and the second through hole is too close, so that when rice is placed in the steaming grid, the difference between the thickness of the rice placed at the first through hole and the thickness of the rice placed at the second through hole is smaller, and the difference between the resistance of the water and the resistance of the rice received by the air bubbles in the accommodating space at the first through hole and the second through hole is smaller. Therefore, under the same pressure, water hardly breaks through the rice flour through the first through hole, or instant water breaks through the rice flour from the first through hole, and the water feeding amount is small, and the direction and the position of the water feeding cannot be controlled to cause the uncontrollable water feeding area, so that some areas in the steaming lattice have water, and some areas have no water, so that the surface of rice is not easily soaked by water uniformly, and the condition that rice is half cooked or is hard easily occurs. When the downward protrusion of bulge in the high H1 of diapire body is great, and the difference in height H3 of first through-hole and second through-hole is great, first through-hole is far away from the surface of water in the accommodation space, the bubble that produces in the accommodation space rises to the gravitational potential energy that first through-hole department need overcome on water great, consequently, need have great pressure in the accommodation space and just enable water and bubble and rise to first through-hole department, then be unfavorable for the water-feeding, make the water-feeding volume of first through-hole less or not have the water-feeding, lead to the difficult quilt water logging in surface of rice, the condition of surface cartridge life appears easily, and it is relatively poor to reduce blood sugar effect. The applicant has found that the height H1 of the projection projecting downwardly from the bottom wall body satisfies: h1 is more than or equal to 3mm and less than or equal to 40mm, and the height difference H3 of the first through hole and the second through hole satisfies the following condition: h3 is more than or equal to 3mm and less than or equal to 40mm, the water boiled in the containing space is convenient to rise into the containing cavity of the steaming grid, the water feeding amount of the first through hole can be ensured, the water rising into the steaming grid is easy to break through the rice flour and 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.

Alternatively, 8mm ≦ H1 ≦ 25mm, and 8mm ≦ H3 ≦ 25 mm.

According to the scheme, when the height of the water in the containing space is more than or equal to 8mm and less than or equal to 25mm and the height of the water in the containing space is more than or equal to 8mm and less than or equal to 25mm, the boiled water in the containing space can be conveniently lifted into the containing cavity of the steaming lattice, the water feeding amount of the first through holes can be further ensured, the water lifted into the steaming lattice can easily break through rice flour and completely soak rice, the consistency of the rice is ensured, the blood sugar reducing effect is better, and the taste of the rice is better.

Optionally, the protruding portion includes a guide portion extending along the circumferential direction, a top 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 first through hole.

According to this scheme, through setting up guide portion, guide portion can lead water and bubble to between the outside of guide portion and the internal surface of interior pot for water in the accommodation space can rise to the chamber that holds of steaming grid through first through-hole, in order to satisfy the purpose of water-feeding from first through-hole, and promote the water-feeding volume.

Optionally, on a cross section passing through the central axis of the steaming basket, an included angle E between a connecting line of two ends of the guiding portion and the central axis satisfies: e is more than 0 degree and less than or equal to 85 degrees.

According to this scheme, when above-mentioned contained angle E satisfies above-mentioned scope to the guide part can further promote the water yield between the outside of guide part and the internal surface of interior pot with water and bubble guide, satisfies the water demand of going up, makes to rise to the water that holds in the chamber of steaming the check and can soak the rice completely, with the reduction possibility that the clamp is born appears, and improves the hypoglycemic effect.

Optionally, the protruding portion further includes a central portion, an outer peripheral edge of the central portion is connected with a bottom end peripheral edge of the guiding portion, and the second through hole is provided in the central portion.

According to this scheme, through setting up the second through-hole on the central part, can be so that the second through-hole is located the lowest position department of steaming grid to in the water that rises to the chamber that holds of steaming grid can follow the second through-hole and fall back to accommodation space, thereby can form hydrologic cycle between holding chamber and accommodation space, in order to improve the number of times that erodees the rice that holds in the chamber, thereby improve the hypoglycemic effect.

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

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

According to the scheme, the plurality of first through holes are arranged so as to facilitate the lifting of the water feeding amount of the first through holes, and the plurality of first through holes are uniformly distributed along the circumferential direction of the bottom wall body, so that water ascending into the steaming lattice can flow inwards to rice from all directions, the rice is completely soaked, the sugar reducing effect is improved, and the phenomenon 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 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 shape formed by splicing a bottomless and topless inverted truncated cone shape, a cylindrical shape, a curved wall or 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 steaming lattice and the inner pan are contacted at a sticking position, or

The steam grid and the inner pot are provided with gaps at the sticking positions, and the distance between the steam grid and the inner pot at the sticking positions is equal to or less than 1 mm.

According to the scheme, the steam grid is contacted with the inner pot at the sticking position, so that the water boiling in the accommodating space cannot pass through the sticking position of the steam grid and the inner pot, the pressure in the accommodating space can be kept, the water feeding amount is increased, and the blood sugar reducing effect is improved; the steam grid and the inner pot are provided with smaller gaps at the sticking positions, so that the boiled water in the accommodating space is not easy to pass through the sticking positions of the steam grid and the inner pot so as to keep the pressure in the accommodating space, the water feeding amount is improved, and the blood sugar reducing effect is improved.

Optionally, the outer surface of the steamer side wall and/or the outer surface of the steamer bottom wall are in contact with the inner surface of the inner pot to realize sticking, and/or

The steam grid and the inner pot are connected in a sealing mode at the sticking position to achieve sticking, or the steam grid and the inner pot are in contact with each other along the circumferential direction at the sticking position to achieve sticking.

According to the scheme, the outer surface of the side wall of the steaming lattice and/or the outer surface of the bottom wall of the steaming lattice is contacted with the inner surface of the inner pot to realize sticking, so that other parts are not required to be additionally used, the contacting sticking can be realized only through the bottom wall of the steaming lattice, the side wall of the steaming lattice and the inner surface of the inner pot, the production cost can be reduced, and the inner surface of the inner pot can play a role in limiting or supporting the steaming lattice; the steam grid and the inner pot are connected in a sealing mode at the sticking position, or the steam grid and the inner pot are in contact along the circumferential direction at the sticking position, so that boiling water in the accommodating space cannot pass through the sticking position of the steam grid and the inner pot, pressure in the accommodating space can be kept, water feeding amount is improved, and blood sugar reduction effect is improved.

Optionally, the inner surface of the inner pan is provided with a matching part, the bottom wall of the steaming lattice and/or the side wall of the steaming lattice are erected on the matching part, so that the steaming lattice is attached to the inner pan,

the matching part comprises at least one of an arc-shaped surface, a reverse truncated cone-shaped surface without a top surface and a bottom surface, an inclined surface and a step surface.

According to this scheme, the cooperation portion that the pot was directly erect to interior pot is evaporated check diapire and evaporated check lateral wall for evaporate check and interior pot subsides and establish, cooperation portion can be multiple shape, with can support and spacing evaporated check diapire or evaporated check lateral wall, need not additionally to use other parts, only just can realize evaporating check support fixation on interior pot through evaporating check diapire and lateral wall and interior pot internal surface, and can also make simultaneously evaporate check and interior pot and paste in support position department and establish, with low costs and very convenience of customers operation.

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

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

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

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

The steaming lattice side wall is provided with a plurality of third through holes, the plurality of third through holes are arranged along the circumferential direction of the steaming lattice side wall at intervals, and the third through holes are higher than the sticking 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, there is disclosed a heated rice cooker comprising the inner pot assembly of any one of the above first aspects.

Optionally, the heating rice cooker comprises a heating device for heating the inner pot assembly, and the rated power P of the heating device satisfies the following conditions: 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 variant embodiment of the first embodiment according to the utility model;

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

Description of reference numerals:

100: heating rice cooker

110: pot body

120: cover body

130/230: inner pot assembly

140/240: inner pot

144/244: inner pot flanging

145/245: mating part

150/250: food steamer

151/251: bottom wall of steaming grid

152/252: side wall of steaming lattice

153/253: bottom wall body

154/254: projecting part

155/255: center part

156/256: guide part

157/257: first through hole

158/258: second through hole

159/259: containing cavity

160/260: accommodation space

161/261: hand buckling part

162/262: third through hole

164/264: food steamer flanging

170: heating device

180: temperature sensing assembly

191: sealing element

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 4.

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

The bottom wall 151 of the steaming tray comprises a bottom wall body 153 and a protrusion 154 which is connected with the bottom wall body 153 and protrudes downwards, and the tops of the bottom wall body 153 and the protrusion 154 can contain rice. In this embodiment, the bottom wall 151 of the grill includes a protrusion 154, and the protrusion 154 is disposed in the center of the bottom wall 151 of the grill. The bottom wall body 153 is configured to extend along the circumferential direction of the grill side wall 152, and the protrusion 154 is configured to protrude downward from the inner circumferential 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.

The steam grid 150 is attached to the inner pan 140 such that a closed or approximately closed receiving space 160 is formed between the steam grid bottom wall 151 and the inner pan 140 or between the steam grid bottom wall 151, the steam grid side walls 152 and the inner pan 140, and the receiving space 160 is used for receiving water to be heated. During cooking, the boiling water in the receiving space 160 can enter the holding cavity 159 of the grill 150 to soak and flush the rice in the holding cavity 159. Therefore, a water passing cylinder is omitted, other parts are not required to be additionally arranged, the number of parts can be reduced, the production cost is reduced, and higher pressure can be kept in the accommodating space 160, so that the effect of washing rice by water rising into the containing cavity 159 of the steaming lattice 150 is better, and the blood sugar reducing effect is better.

In this embodiment, the outer surface of the bottom wall 151 of the grill is attached to the inner surface of the inner pan. In one embodiment, not shown, the outer surface of the steamer side wall is attached to the inner surface of the inner pot. In another embodiment, not shown, the outer surface of the bottom wall of the grid is attached to the inner surface of the inner pan, and the outer surface of the side wall of the grid is also attached to the inner surface of the inner pan.

Specifically, the steam grid 150 and the inner pan 140 are contacted at the attachment position to achieve attachment. For example, the steam grid 150 and the inner pan 140 contact circumferentially at the attachment location to achieve attachment. More specifically, the inner surface of the inner pan 140 is provided with a matching part 145, and the steaming lattice bottom wall 151 and/or the steaming lattice side wall 152 are erected on the matching part 145, so that the steaming lattice 150 and the inner pan 140 are attached, that is, the outer surface of the steaming lattice bottom wall 151 and/or the outer surface of the steaming lattice side wall 152 are contacted with the inner surface of the inner pan 140 to achieve attachment, so that the attachment of the steaming lattice 150 and the inner pan 140 can be achieved only through the steaming lattice bottom wall 151 and/or the steaming lattice side wall 152 and the inner surface of the inner pan 140, no other parts are required to be additionally used, the cost is low, and the steaming lattice 150 can be limited or supported directly through the inner surface of the inner pan 140.

In the present embodiment, as shown in fig. 2, the fitting portion 145 is configured as an arc-shaped face, the bottom wall body 153 spans the fitting portion 145, and a section of a portion of the bottom wall body 153 to which the fitting portion 145 is attached is arc-shaped. It is to be understood that the structure of the fitting portion 145 is not limited to the present embodiment, and the fitting portion 145 may include at least one of an arc-shaped surface, a reverse circular truncated surface without a top surface and a bottom surface, a slope surface, and a step surface, as needed. Erect to cooperation portion 145 through with diapire body 153 and establish in order to realize steaming lattice 150 and interior pot 140's subsides, the position that steaming lattice 150 and interior pot 140 erect is steaming lattice 150 and interior pot 140 and pastes the position of establishing, has realized steaming lattice 150 and interior pot 140's fixed and paste simultaneously and establish two purposes at the junction of steaming lattice 150 and interior pot 140 promptly, need not additionally to use other parts, with low costs and very convenience of customers operation.

Preferably, the food steamer 150 and the inner pan 140 are sealingly connected at the attachment location to achieve attachment. As shown in fig. 4, the steam grid 150 is provided with a sealing member 191, the sealing member 191 is circumferentially disposed on the outer surface of the steam grid side wall 152, and the sealing member 191 circumferentially contacts the inner surface of the inner pan 140 (e.g., inner pan side wall) such that the steam grid 150 and the inner pan 140 are sealingly connected at the attachment position, and a receiving space 160 is formed between the steam grid side wall 152, the steam grid bottom wall 151 and the inner pan 140. It is understood that the seal 191 can be circumferentially disposed on the outer surface of the bottom wall 151 of the grill, as desired. In one embodiment, not shown, the inner pan is provided with a seal that is sandwiched between the food steamer tray and the inner pan when the food steamer tray is placed on the inner pan so that the food steamer tray and the inner pan are sealingly connected at the attachment location.

In another embodiment, not shown, there is a gap between the grid and the inner pan at the attachment location (i.e., the attachment locations of both the grid and the inner pan are close but not touching), preferably the distance between the grid and the inner pan at the attachment location (i.e., the gap location) is equal to or less than 1 mm. For example, the steam grid and the inner pan are both discontinuously in contact at the placement location so that there is a gap, or the steam grid and the inner pan are both present a gap extending in the circumferential direction at the placement location.

In one embodiment, not shown, the steam grid is provided with a connecting portion by which the steam grid is fixed to the inner pan, the steam grid and the inner pan being affixed at other locations than the connecting portion. The steam grid and the inner pot can have a gap at the sticking position, and the distance between the steam grid and the inner pot at the sticking position is equal to or less than 1 mm. For example, the bottom of the steaming lattice is provided with a plurality of supporting feet extending downwards, the supporting feet are connecting parts of the steaming lattice, the steaming lattice is supported on the bottom wall of the inner pot through the supporting feet, and the steaming lattice is close to the inner surface of the inner pot through the outer surface of the bottom wall or the outer surface of the side wall of the steaming lattice and has a gap extending in the circumferential direction. Because the gap is arranged between the steaming lattice and the inner pot, the steaming lattice can be conveniently put into the inner pot, and the inner pot can be a straight-wall pot. For another example, the connecting portion may be an opening flange of the steaming lattice (i.e. steaming lattice flange 164), the steaming lattice is hung on the opening flange of the inner pot through the opening flange to fix the steaming lattice, the side wall of the steaming lattice is provided with an annular protrusion protruding outwards, and the annular protrusion is attached to the inner pot, so that an accommodating space is formed between the bottom wall of the steaming lattice, the side wall of the steaming lattice and the inner pot.

In another embodiment, not shown, the steam grid is fixed to the inner pan by a connecting portion, and the steam grid and the inner pan are contacted at other positions than the connecting portion to achieve the attachment. For example, the connecting part is a supporting leg of the steaming lattice or a flanging of an opening part of the steaming lattice, the steaming lattice comprises a sealing part, the sealing part is arranged on the outer surface of the bottom wall of the steaming lattice or the outer surface of the side wall of the steaming lattice, and the sealing part is in contact with the inner surface of the inner pot along the circumferential direction, so that the steaming lattice and the inner pot are in contact and sealed connection at the sticking position. The steaming lattice is fixed with the inner pot through the connecting part, and is limited or supported by the inner pot at the position where the steaming lattice is attached, namely, the steaming lattice is limited or supported at two positions.

One end of the protrusion 154 adjacent to the bottom wall body 153 and/or the bottom wall body 153 is provided with at least one first through hole 157 communicating the containing chamber 159 with the accommodating space 160 so that water cannot pass through the rice, the protrusion 154 is provided with at least one second through hole 158 communicating the containing chamber 159 with the accommodating space 160 so that water cannot pass through the rice, and the first through hole 157 is higher than the second through hole 158 so that water boiled in the accommodating space during heating can enter the containing chamber 159 from the first through hole 157. The first and second through holes 157 and 158 are configured as circular through holes. It will be understood by those skilled in the art that the shapes of the first and second through holes 157 and 158 are not limited to the present embodiment, and the first and second through holes 157 and 158 may also be configured as oval, polygonal, or any other suitable shape of through holes as needed.

The water level in the accommodating space 160 is lower than the first through hole 157, preferably lower than the second through hole 158, to prevent the rice from being soaked for a long time before cooking, which affects the taste of the rice. In the heating process, the water in the accommodating space 160 can generate gas and bubbles after being heated to a certain temperature by the heating device 170, the bubbles rise to the water surface, and pressure is formed in the accommodating space 160 as the gas increases. For safety reasons, preventing water from spraying, the pressure in the receiving space 160 is typically below 4 KPA. When the water is heated to boiling, the bubbles boiling under pressure carry the water out of the water and can collect between the outside of the bottom of the projections 154 and the inner surface of the inner pan 140. The receiving space 160 has three pressure relief areas, namely, pressure relief areas formed at the attaching positions of the steaming compartment 150 and the inner pan 140, the first through hole 157 and the second through hole 158, respectively. Because the steam grid 150 and the inner pan 140 are attached, the steam grid 150 and the inner pan 140 are connected in a sealing manner at the attached position or the gap at the attached position is small, so that the resistance of the boiled water in the accommodating space 160 at the attached position is larger than the resistance of the boiled water at the first through hole 157 and the second through hole 158, and the boiled water in the accommodating space 160 is not easy to pass through the attached positions of the steam grid 150 and the inner pan 140, so that the pressure in the accommodating 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.

In order to achieve water feeding and ensure that the water rising into the containing cavity 159 of the steaming compartment 150 can sufficiently soak the rice in the steaming compartment 150, the height H1 of the protrusion 154 protruding downward from the bottom wall body 153 and the height difference H3 of the first through hole 157 and the second through hole 158 are main control variables that can achieve the water feeding amount. Preferably, as shown in fig. 2, the height H1 of the protrusion 154 protruding downward from the bottom wall body 153 satisfies: 3mm ≦ H1 ≦ 40mm, and a height difference H3 of the first through-hole 157 and the second through-hole 158 satisfies: h3 is more than or equal to 3mm and less than or equal to 40 mm. When the ranges of H1 and H3 are satisfied, the water boiled in the accommodating space 160 can be conveniently lifted into the accommodating cavity 159 of the steaming lattice 150, and the water feeding amount of the first through hole 157 can be ensured, so that the water lifted into the steaming lattice 150 can easily break through the rice flour to completely soak the rice, and the consistency of the rice can be ensured, therefore, the blood sugar reducing effect is better, and the taste of the rice is better.

Further preferably, 8mm ≦ H1 ≦ 25mm, and 8mm ≦ H3 ≦ 25 mm. Still more preferably, 10 mm. ltoreq. H1. ltoreq.20 mm, and 10 mm. ltoreq. H3. ltoreq.20 mm. It will be understood by those skilled in the art that the values of H1 and H3 are not limited to the ranges described above, and that H1 and H3 may also be less than 3mm, or may be greater than 40mm, such as 2mm, 2.5mm, 40mm, 41mm, etc., as desired. It is to be understood that, herein, the height at which the protrusion 154 protrudes downward from the bottom wall body 153 refers to a difference in height between the lowermost end of the protrusion 154 and the lowermost end of the bottom wall body 153, and the difference in height between the first through hole 157 and the second through hole 158 refers to a difference in height between any one of the first through holes 157 and any one of the second through holes 158. In the present embodiment, a height H1 at which the protrusion 154 protrudes downward from the bottom wall body 153 is the same as a height difference H3 between the first through hole 157 and the second through hole 158. It is understood that, as the configurations of the central portion 155 and the bottom wall body 153 are changed, and the arrangement positions of the first through hole 157 and the second through hole 158 are changed, the height H1 at which the protrusion portion 154 protrudes downward from the bottom wall body 153 may be different from the height difference H3 of the first through hole 157 and the second through hole 158.

Preferably, the projections 154 are disposed rotationally symmetrically with respect to the central axis A of the grill 150. Specifically, the projection 154 includes a central portion 155 and a guide portion 156 extending upwardly and outwardly from an outer peripheral edge of the central portion 155. 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 lowermost end of the grill 150, thereby facilitating smooth placement of the grill 150 on a table. The guide portion 156 extends in the circumferential direction, and the tip end periphery of the guide portion 156 is connected to the bottom wall body 153. The guide portion 156 is configured in a rounded truncated cone shape without a bottom and without a top, and thus an inner diameter of the bottom wall body 153 (i.e., an outer diameter of the guide portion 156) is larger than an outer diameter of the center portion 155 (i.e., an inner diameter of the guide portion 156). 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 formed by a curved wall or a plurality of inclined walls joined together.

In the present embodiment, as shown in fig. 2 and 3, the bottom wall body 153 is provided with a plurality of spaced first through holes 157, and the plurality of first through holes 157 are uniformly arranged along the circumferential direction of the bottom wall body 153, so that the water entering the steaming compartment 150 from the first through holes 157 can soak the rice from all directions to achieve the uniformity of cooked rice. The central portion 155 is provided with a plurality of spaced apart second through holes 158, the plurality of second through holes 158 being evenly distributed over the central portion 155. Since the second through-hole 158 is lower than the first through-hole 157, the excessive water in the steam grid 150 can fall into the accommodating space 160 through the second through-hole 158, and of course some water may fall into the accommodating space 160 from the first through-hole 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 bottom wall body 153 (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 central portion 155 (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 to8mm²So that the rice cannot pass through the first and second through- holes 157 and 158 to reduce the possibility that the rice in the food steamer 150 falls into the accommodating space 160 through the first and second through- holes 157 and 158. It is further preferable that the number of the first through holes 157 is greater than or equal to six to prevent the total area of the first through holes 157 from being small to increase the pressure in the receiving space 160 during cooking, enabling to reduce the water spouting to the outside of the heating cooker 100.

Since the guide portions 156 of the protrusion 154 are obliquely disposed so as to collect bubbles between the bottom outer sides of the protrusion 154 and the inner surface of the inner pot 140, the amount of water supply can be affected as the inclination angle of the guide portions 156 is changed. As shown in fig. 2, preferably, on a longitudinal section passing through the central axis a of the grill 150, an angle E between a line connecting both ends of the guide portion 156 and the intersection of the central portion 155 and the bottom wall body 153, respectively, and the central axis a of the grill 150 satisfies: e is more than 0 degree and less than or equal to 85 degrees. Further preferably, E is 45 DEG-85 deg. Therefore, the water feeding amount of the first through hole 157 can be ensured, so that the water rising into the containing cavity 159 of the steaming tray 150 can completely soak the rice, and therefore, the sugar reducing effect is better, and the taste of the rice is better. Since the guide portion 156 of the present embodiment is configured as a rounded truncated cone without a bottom and a top, the included angle E can be understood as an included angle between the guide portion 156 and the central axis a of the grill 150.

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

The grill side wall 152 includes an inwardly recessed catch portion 161, the catch portion 161 being disposed at the top of the grill side wall 152 and configured to extend circumferentially of the grill side wall 152 to facilitate grasping and movement of the grill 150 by a user. In addition, the 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 located 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 sticking position.

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

3. procedure for washing and cooking rice

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

The control means controls the heating means 170 to intermittently heat the inner pot assembly 130 so that the boiling water in the accommodating space 160 can rise and enter the containing chamber 159 through the first through hole 157. The water introduced into the containing chamber 159 falls back into the accommodating space 160 through the first and second through holes 157 and 158 after soaking and washing the rice. Washing the rice for multiple times in the procedure of washing and boiling the rice, wherein the washing times are N times. During each flushing, the heating device 170 heats for a first predetermined period of time and then stops heating for a second predetermined period of time.

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

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

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

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

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

4. Rice steaming process

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

5. Rice stewing process

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

6. heat preservation procedure

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

Second embodiment

The inner pot assembly 230 of the heated rice cooker in accordance with the second embodiment will be described in detail with reference to fig. 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. 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 with the bottom wall body 253 and a center portion 258 connected with the guide portion. The top end periphery of the guide portion 256 is connected to the bottom wall body 253, and the bottom end periphery of the guide portion 256 is connected to the center portion 258. In the present embodiment, the guide portion 256 is configured substantially in a cylindrical shape extending in the vertical direction.

Further, the fitting portion 245 of the inner pot 240 is configured as a stepped surface, which is substantially configured in a laid-down "Z" shape. Specifically, the inner pan 240 has at least two sections of different inner diameters, and a step surface is formed at a junction of two adjacent sections of different inner diameters of the inner pan 240, and a cross-sectional area of an upper end of the step surface is larger than a cross-sectional area of a lower end of the step surface. The bottom wall body 253 of the food steamer bottom wall 251 is erected to the fitting part 245, and the bottom wall body 253 is in contact with the fitting part 245 along the circumferential direction to support the food steamer 250 on the inner pot 240, so that the attachment is realized at the supporting position.

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 (15)

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 protrusion part which is connected with the bottom wall body and protrudes downwards, the bottom wall body and the protrusion part can contain the rice, and 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 steaming lattice side wall as well as between the steaming lattice side wall and the inner pot,

wherein one end of the bulge part close to the bottom wall body and/or the bottom wall body is/are provided with a first through hole which communicates the containing cavity with the containing space and can prevent water from passing through the rice,

the bulge is provided with the second through hole which is communicated with the containing space and can prevent water from passing through the rice, and the first through hole is higher than the second through hole, so that boiling water in the containing space can enter the containing cavity from the first through hole in the heating process.

2. Inner pot assembly according to claim 1,

the height H1 of the bulge protruding downwards from the bottom wall body satisfies the following conditions: h1 is more than or equal to 3mm and less than or equal to 40mm, and

the height difference H3 between the first through hole and the second through hole satisfies the following conditions: h3 is more than or equal to 3mm and less than or equal to 40 mm.

3. Inner pot assembly according to claim 2,

h1 is more than or equal to 8mm and less than or equal to 25mm, and H3 is more than or equal to 8mm and less than or equal to 25 mm.

4. The inner pot assembly according to claim 1, wherein the protrusion comprises a guide portion extending in a circumferential direction, a top end periphery of the guide portion is connected with 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 first through hole.

5. The inner pot assembly according to claim 4 wherein, in a cross section passing through a central axis of the steamer tray, an included angle E between a line connecting two ends of the guide portion and the central axis satisfies: e is more than 0 degree and less than or equal to 85 degrees.

6. The inner pot assembly of claim 4, wherein the protrusion further comprises a central portion having a peripheral edge connected to a bottom end periphery of the guide portion, the second through hole being provided in the central portion.

7. Inner pot assembly according to claim 6,

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

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

8. Inner pot assembly according to claim 6,

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 shape formed by splicing a bottomless and topless inverted truncated cone shape, a cylindrical shape, a curved wall or a plurality of inclined walls.

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

the steaming lattice is contacted with the inner pot at the sticking position, or

The steam grid and the inner pot are provided with gaps at the sticking positions, and the distance between the steam grid and the inner pot at the sticking positions is equal to or less than 1 mm.

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

the outer surface of the side wall of the steaming lattice and/or the outer surface of the bottom wall of the steaming lattice are contacted with the inner surface of the inner pot to realize sticking, and/or

The steam grid and the inner pot are connected in a sealing mode at the sticking position to achieve sticking, or the steam grid and the inner pot are in contact with each other along the circumferential direction at the sticking position to achieve sticking.

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

the inner surface of the inner pot is provided with a matching part, the bottom wall of the steaming lattice and/or the side wall of the steaming lattice are erected to the matching part, so that the steaming lattice is attached to the inner pot,

the matching part comprises at least one of an arc-shaped surface, a reverse truncated cone-shaped surface without a top surface and a bottom surface, an inclined surface and a step surface.

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

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

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

13. Inner pot assembly according to any one of claims 6 to 8,

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

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

14. A heated rice cooker comprising an inner pot assembly according to any one of claims 1 to 13.

15. The heating cooker as claimed in claim 14, wherein the heating cooker comprises a heating means for heating the inner pot assembly, and a rated power P of the heating means satisfies: p is more than or equal to 600W and less than or equal to 1500W.

Images