CN217309856U - Interior pot subassembly and cooking utensil - Google Patents

Abstract

The utility model discloses an interior pot subassembly and cooking utensil. The inner pot component comprises an inner pot and a steaming lattice, and the steaming lattice can be arranged in the inner pot in a removable mode. The steam grid comprises a steam grid bottom wall, a steam grid side wall and a first blocking rib, wherein the first blocking rib divides a containing cavity formed by the steam grid bottom wall and the steam grid side wall into a first containing cavity and a second containing cavity. The first containing cavity and the second containing cavity are not communicated at the bottom. The first bottom wall corresponding to the first containing cavity includes a water supply part, a water discharge part and a guide part. The water feeding part is provided with a first through hole which can prevent water from passing through rice. The lower water part is provided with a second through hole which can prevent water from passing through the rice. The lower water part is lower than the upper water part. The guide part connects the upper water part and the lower water part. When the steaming lattice is placed in the inner pot, the inner surface of the inner pot contacts the outer surface of the bottom of the steaming lattice, or the distance between the inner surface of the inner pot and the outer surface of the bottom of the steaming lattice is less than or equal to 1 mm. According to the utility model discloses, the steaming lattice can be used for culinary art low sugar rice and full sugar rice simultaneously.

Description

Interior pot subassembly and cooking utensil

Technical Field

The utility model relates to a kitchen utensil technical field particularly relates to an interior pot subassembly and cooking utensil.

Background

When the existing low-sugar steaming grid is used for cooking, only low-sugar rice can be cooked once, normal rice cannot be cooked simultaneously, and the requirements of a plurality of people are met. Also there is such cooking utensil in the market at present, sets up in addition on the low sugar steaming grid and evaporates the check, puts rice water in the steaming grid, utilizes the steam in the low sugar rice cooking to realize steaming rice, also utilizes low sugar steaming grid culinary art low sugar rice, cooks full sugar rice in the steaming grid on the low sugar steaming grid. However, when consumers contain low-sugar rice, the low-sugar rice is required to be contained after the full-sugar steaming grids above the low-sugar steaming grids are taken out, the operation is not easy, and 2 kinds of rice can not be directly contained when the cover of the electric cooker is opened.

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

SUMMERY OF THE UTILITY MODEL

In the summary section a series of concepts in a simplified form is introduced, which will be described in further detail in the detailed description section. The inventive content of the present application does not imply any attempt to define the essential features and characteristics of the claimed solution, nor does it imply any attempt to determine the scope of the claimed solution.

In order to at least partially solve the above problem, according to a first aspect of the present invention, an inner pot assembly for a cooking appliance is disclosed, the inner pot assembly comprising:

an inner pot; and

a steam tray removably mounted in the inner pan, the steam tray comprising:

the bottom wall of the steaming grid is provided with a plurality of steam outlets,

a side wall of the steaming lattice, connected with the bottom wall of the steaming lattice, and enclosing a containing cavity for containing food materials with the bottom wall of the steaming lattice

First fender muscle, the setting is in hold the intracavity, and with the steaming grid diapire with the steaming grid lateral wall is connected, first fender muscle will hold the chamber and cut apart into first chamber and the second of holding and hold the chamber, first chamber with the second holds the chamber and does not communicate in the bottom, first fender muscle will the steaming grid diapire is cut apart into first diapire and second diapire, wherein first diapire corresponds to first chamber of holding, the second diapire corresponds to the second holds the chamber, wherein, first diapire includes:

a water feeding part which is provided with a first through hole that can prevent water from passing through rice,

a lower water portion provided with a second through-hole through which water cannot pass through the rice, the lower water portion being lower than the upper water portion, an

A guide part connecting the upper water part and the lower water part,

when the steaming lattice is placed in the inner pot, the inner surface of the inner pot contacts with the outer surface of the bottom of the steaming lattice, or the distance between the inner surface of the inner pot and the outer surface of the bottom of the steaming lattice is smaller than or equal to 1 mm.

According to the utility model discloses a cooking utensil will evaporate the check through first fender muscle and will evaporate the check and cut apart into horizontal arrangement's low sugar steaming check (corresponding to the first chamber that holds) and full sugar steaming check (corresponding to the second chamber that holds) for the user can cook low sugar rice and full sugar rice simultaneously, and can conveniently hold at will and get low sugar rice or full sugar rice, thereby has promoted user experience.

In addition, through setting up the diapire with low sugar steaming grid into the portion of intaking and lower water portion that has the difference in height, make simultaneously to steam and form between grid diapire and the interior pot and seal or be close confined space, the water that is favorable to boiling in the interior pot gets into low sugar steaming grid from the portion of intaking again and returns interior pot from lower water portion to soak and wash the rice in the low sugar steaming grid, realize the effect of hypoglycemic.

Optionally, the guide is configured to not allow water to pass through.

According to the utility model discloses, guide portion is waterproof to guide portion can gather together the bubble of boiling and steam in the below of last water portion, is favorable to forming sufficient pressure in last water portion below, so that bubble and steam can get into through first through-hole and evaporate the upper surface that check and break through rice, thereby make whole rice by the water logging bubble and wash, effectively guarantee rice's hypoglycemic effect and taste.

Optionally, the lower water part and the upper water part have a maximum height difference H1, and the maximum height difference H1 satisfies: h1 is more than or equal to 3mm and less than or equal to 40 mm.

According to the utility model discloses, through the difference in height of injecing water-feeding portion and lower water portion, thereby the guide height of guide portion has been injectd, make produced steam behind the water boiling, gas and bubble form suitable pressure in the space that guide portion encloses and establish, this pressure makes the water of boiling among the accommodation space to get into the food steamer from first through-hole and break through the upper surface of rice, then water is from middle to diffusion all around, fall back in the pot from second through-hole or first through-hole at last, water can soak and wash whole rice, thereby effectively guarantee the hypoglycemic effect and the taste of rice.

Optionally, there is a height difference H2 between any of the first vias and any of the second vias, the height difference H2 satisfying: h2 is more than or equal to 3mm and less than or equal to 40 mm.

According to the utility model discloses, through the difference in height of injecing first through-hole and second through-hole, thereby the guide height of guide portion has been injecied, make produced steam after the water boiling, gaseous and bubble form suitable pressure in the space that guide portion encloses and establishes, this pressure makes the water of boiling in the accommodation space can follow first through-hole entering steaming grid and break through the upper surface of rice, then water is from middle to diffusion all around, fall back in the pot from second through-hole or first through-hole at last, water can soak and wash whole rice, thereby effectively guarantee the hypoglycemic effect and the taste of rice.

Optionally, in a cross section of the steaming grid parallel to the central axis of the steaming grid, an angle E of an included angle between a connecting line of two ends of an intersecting line of the guiding part and the cross section and the central axis of the steaming grid satisfies: e is more than or equal to 30 degrees and less than or equal to 85 degrees.

According to the utility model discloses, inclination through injecing guide portion, thereby the guide area of guide portion has been injecied, make produced steam after the water boiling, gaseous and bubble form suitable pressure in the space that guide portion encloses and establishes, this pressure makes the water of boiling in the accommodation space can follow first through-hole entering steaming grid and break through the upper surface of rice, then water from the centre to diffusion all around, fall back to interior pot from second through-hole or first through-hole at last, water can soak and wash whole rice, thereby effectively guarantee the hypoglycemic effect and the taste of rice.

Optionally, the guide portion extends outwardly from a peripheral edge of the upper water portion, and the lower water portion extends outwardly from a peripheral edge of the guide portion, or

The guide portion extends outward from an outer peripheral edge of the lower water portion, and the upper water portion extends outward from an outer peripheral edge of the guide portion.

According to the utility model discloses, the diapire of low sugar steaming grid can set up in a flexible way to upwards protruding or protruding downwards.

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

The lower water portion comprises a combination of one or more of a flat surface and a curved surface, and/or

In a cross section of the steam grid parallel to a central axis of the steam grid, an intersection line of the guide portion and the cross section is a combination of one or more of a straight line and a curved line.

According to the utility model discloses, the diapire of low sugar steaming grid can set up in a flexible way to multiple shape.

Further, the upper water part and the lower water part are configured to be flat surfaces, and an intersection line of the guide part and the cross section is a straight line.

According to the utility model discloses, in preferred embodiment, the diapire simple structure of low sugar steaming grid, easily processing.

Optionally, the inner surface of the inner pot is provided with at least one water level line, and when the steaming lattice is placed in the inner pot, at least one water level line is lower than the lower water part.

According to the utility model discloses, set up the waterline and can instruct the user to add suitable water yield according to the rice volume. The water level line of the inner pot is lower than the second through hole, so that the water level is lower than the second through hole, the rice can not be soaked in the water, the taste of the rice can be ensured to be uniform, and the phenomenon that the rice is soaked for a long time and goes bad in the reservation process can be avoided.

Optionally, the steam grid is made of metal, wood material or plastic material, and/or

The steaming grids are integrally formed.

According to the utility model, the material selection range of the steaming lattice is wide, and the processing method is simple.

Optionally, the height of the first blocking rib is greater than or equal to 50% of the height of the steam grid.

Further, cooking utensil includes lid and a kind of deep pot body, the lid is used for the lid to close the a kind of deep pot body, during the culinary art interior pot subassembly is placed in the a kind of deep pot body, wherein, works as the lid closes when the a kind of deep pot body is gone up, first fender muscle extends to the lid.

According to the utility model discloses, the low sugar steaming grid can all have certain volumetric culinary art space with the full sugar steaming grid highly can be guaranteed to first fender muscle to all can realize respective culinary art function.

Optionally, the steam grid further comprises at least one second blocking rib, the second blocking rib is arranged in the second containing cavity, and the second blocking rib is connected to the first blocking rib, the second bottom wall and the side wall so as to divide the second containing cavity into a plurality of cavities.

According to the utility model discloses, the whole sugar evaporates check and can cut apart into a plurality of cavities again, is favorable to the user to cook multiple different food simultaneously.

A second aspect of the present invention provides a cooking appliance, comprising an inner pot assembly and a heating device, wherein the heating device is used for heating the inner pot assembly.

According to the utility model discloses a cooking utensil will evaporate the check through first fender muscle and will evaporate the check and cut apart into horizontal arrangement's low sugar steaming check (corresponding to the first chamber that holds) and full sugar steaming check (corresponding to the second chamber that holds) for the user can cook low sugar rice and full sugar rice simultaneously, and can conveniently hold at will and get low sugar rice or full sugar rice, thereby has promoted user experience.

In addition, through setting up the diapire with low sugar steaming grid into the last water portion and the lower water portion that have the difference in height, make simultaneously to steam and form between grid diapire and the interior pot and seal or be close confined space, the water that is favorable to boiling in the interior pot gets into low sugar steaming grid from last water portion and returns interior pot from lower water portion again to soak and wash the rice in the low sugar steaming grid, realize the effect of hypoglycemic.

Drawings

The following drawings of the present invention are used herein as part of the present invention for understanding the present invention. There are shown in the drawings, embodiments and descriptions of the invention, which are used to explain the principles of the invention.

In the drawings:

fig. 1 is a sectional view of a cooking appliance according to a preferred embodiment of the present invention;

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

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

fig. 4 to 12 are sectional views of an inner pot assembly of a cooking appliance according to an embodiment of the present invention; and

fig. 13 is a perspective view of an inner pot assembly of a cooking appliance according to an embodiment of the present invention.

Description of the reference numerals:

100: cooking utensil

10: pot body

15: storage part

20: cover body

30: inner pot assembly

40: inner pot

50: food steamer

51: bottom wall of steaming grid

51 a: first bottom wall

51 b: second bottom wall

52: side wall of steaming lattice

52 a: a first side wall

52 b: second side wall

53: drainage part

54: water feeding part

55: second stop rib

56: guide part

57: first through hole

58: second through hole

59: first barrier rib

60: accommodation space

61: containing cavity

61 a: the first containing cavity

61 b: the second containing cavity

65: guide chamber

70: heating device

80: temperature sensing device

A: central axis of the grid

E: on the section parallel to the central axis of the steamer tray, the included angle between the connecting line of the two ends of the guiding part and the central axis

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

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

M: lower edge of the guide portion on a section parallel to the central axis of the grill

N: the upper edge of the guide part on a section parallel to the central axis of the steamer

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 present invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in order to avoid obscuring embodiments of the present invention.

In the following description, a detailed structure will be presented for a thorough understanding of embodiments of the invention. 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" used in the present application are merely labels, and do not have any other meanings, such as a specific order or the like. Also, for example, the term "water uptake" does not itself imply the presence of a "water discharge", and the term "water discharge" does not itself imply the presence of a "water uptake". The terms "upper", "lower", "front", "rear", "left", "right" and the like as used herein are for illustrative purposes only and are not limiting.

The utility model provides a cooking utensil and cooking utensil's interior pot subassembly. According to the utility model discloses a cooking utensil can be for electric rice cooker, and cooking utensil except having the function of cooking rice, can also have functions such as cooking congee, a kind of deep pot hot water, steaming food.

A cooking appliance 100 and an inner pot assembly 30 according to a preferred embodiment of the present invention will be described in detail with reference to fig. 1 to 3.

As shown in fig. 1, in a preferred embodiment, the cooking utensil 100 mainly includes a pot body 10 and a lid 20, and the lid 20 is openably and closably disposed above the pot body 10. The pot body 10 is provided therein with the inner pot assembly 30 according to the preferred embodiment of the present invention, and when the lid body 20 is closed on the pot body 10, a cooking space can be formed between the lid body 20 and the inner pot assembly 30. The pot body 10 may be configured in a rounded rectangular parallelepiped shape or any other suitable shape, and has a cylindrical-shaped receiving portion 15. The inner pot assembly 30 is placed in the receiving part 15 of the pot body 10 at the time of cooking. Preferably, the inner pot assembly 30 is configured to be freely put into or taken out of the receiving portion 15 to facilitate cleaning of the inner pot assembly 30.

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

The cooking appliance 100 further comprises an interaction device (not shown) electrically connected with the control device for implementing a human-computer interaction function. For example, a user may set cooking instructions and related cooking parameters through the interactive device, and the cooking appliance may display information such as cooking status, cooking progress, alarm prompt, etc. to the user through the interactive device.

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

As shown in fig. 1 to 3, the inner pot assembly 30 mainly includes an inner pot 40 and a steam grill 50 removably mounted in the inner pot 40. The grill 50 includes a grill bottom wall 51 and a grill side wall 52 extending upwardly from the peripheral edge of the grill bottom wall 51. The steamer bottom wall 51 and the steamer side wall 52 enclose a holding cavity 61 for holding nano-materials. When the food steamer 50 is placed in the inner pan 40, the inner surface of the inner pan 40 contacts the bottom outer surface of the food steamer 50 so that the inner pan 40 supports the food steamer 50 in a contacting manner. It can be understood that the inner pot 40 can not be completely and seamlessly attached to the steaming compartment 50 in the whole circumferential direction due to the limitation of the processing technology and the like, but the existing processing technology can ensure that the distance between the inner surface of the inner pot 40 and the outer surface of the bottom of the steaming compartment 50 is less than or equal to 1 mm. Alternatively, in the present invention, when the food steamer 50 is placed in the inner pot 40, the inner surface of the inner pot 40 is as close as possible to the outer surface of the bottom of the food steamer 50, for example, the distance between the inner surface of the inner pot 40 and the outer surface of the bottom of the food steamer 50 is less than or equal to 1 mm.

The steam grid 50 may be made of metal, wood material, or plastic material. Preferably, the grill 50 is integrally formed.

As shown in fig. 2 and 3, the steaming compartment 50 is provided with a first rib 59, that is, the first rib 59 is disposed in the containing cavity 61. The first rib 59 is connected to the bottom wall 51 and the side wall 52 of the steaming tray, so as to divide the containing cavity 61 into a first containing cavity 61a and a second containing cavity 61b, and at the same time, divide the bottom wall 51 of the steaming tray into a first bottom wall 51a and a second bottom wall 51b, and divide the side wall 52 of the steaming tray into a first side wall 52a and a second side wall 52b, wherein the first bottom wall 51a and the first side wall 52a correspond to the first containing cavity 61a, and the second bottom wall 51b and the second side wall 52b correspond to the second containing cavity 61 b. That is, the first bottom wall 51a, the first side wall 52a and the first rib 59 define a first containing cavity 61a, and the second bottom wall 51b, the second side wall 52b and the first rib 59 define a second containing cavity 61 b. Since the first rib 59 is connected with the bottom wall 51 of the steaming grid seamlessly, the first containing cavity 61a and the second containing cavity 61b are not communicated at the bottom.

The first bottom wall 51a includes a water supply portion 54, a water discharge portion 53, and a guide portion 56. The upper water portion 54 is higher than the lower water portion 53. The guide portion 56 is located between the upper water portion 54 and the lower water portion 53, and the guide portion 56 connects the upper water portion 54 and the lower water portion 53. In the embodiment shown in fig. 2 and 3, the upper water portion 54 is located relatively at the center of the first bottom wall 51a, the guide portion 56 extends outward from the outer peripheral edge of the upper water portion 54, and the lower water portion 53 extends outward from the outer peripheral edge of the guide portion 56. The upper water portion 54 and the guiding portion 56 enclose a boss protruding upward from the first bottom wall 51a, and the lower water portion 53 includes the lowest portion of the first bottom wall 51a and is located at the periphery of the boss. In the embodiment shown in fig. 4, the lower water portion 53 is located relatively at the center of the first bottom wall 51a, the guide portion 56 extends outward from the outer peripheral edge of the lower water portion 53, and the upper water portion 54 extends outward from the outer peripheral edge of the guide portion 56. The lower water part 53 and the guiding part 56 enclose a boss protruding downwards from the first bottom wall 51a, and the upper water part 54 includes the highest part of the first bottom wall 51a and is relatively located at the periphery of the boss.

As previously discussed, when the food steamer 50 is received in the inner pan 40, an enclosed or nearly enclosed receiving space 60 is formed between the bottom wall 51 of the food steamer and the inner pan 40 when the food steamer 50 is in contact with or in close proximity to the inner pan 40. The receiving space 60 serves to receive water required for cooking. The upper water part 54 is provided with a first through-hole 57 communicating with the accommodating space 60, and the lower water part 53 is provided with a second through-hole 58 communicating with the accommodating space 60. Since the upper water portion 54 is higher than the lower water portion 53, the first through-hole 57 is higher than the second through-hole 58. Preferably, the guide portion 56 is a non-water permeable region extending from the outermost peripheral edge of the first through hole 57 to the innermost peripheral edge of the second through hole 58. The guide portion 56 is relatively inclined upward from outside downward to inside (as in the embodiment shown in fig. 2), or downward from outside upward to inside (as in the embodiment shown in fig. 4).

As shown in fig. 1 and 2, normally, the water level in the inner pot 40 does not exceed the bottom wall 51 of the steaming grid, i.e., an empty guide cavity 65 is left between the water level and the bottom wall 51 of the steaming grid, and the space under the boss surrounded by the water supply part 54 and the guide part 56 becomes a main part of the guide cavity 65. During cooking, the air pressure in the guiding chamber 65 gradually increases with the increase of the heating temperature, and the water vapor and bubbles generated by the water in the accommodating space 60 are increased, so that the air pressure in the guiding chamber 65 is further increased to prevent the water from being sprayed for safety, and the air pressure is generally below 4kPa, for example, can be increased to about 1.8 kPa. Since the guide portion 56 is inclined relatively from the outside downward to the inside, when the water is heated to boiling, the boiling bubbles carry the water out of the water surface under pressure and are collected inside the bottom of the upper water portion 54 by the converging action of the guide portion 56. When the rice face is flat, since the upper water part 54 is higher than the lower water part 53, the thickness of the rice at the upper water part 54 is lower than that of the lower water part 53, which makes a resistance difference such that the resistance of the rice at the first through-hole 57 is smaller than that of the rice at the second through-hole 58. Therefore, water and air bubbles in the containing space 60 can rise into the steaming compartment 50 (specifically, the first containing cavity 61a) through the first through hole 57 provided on the water supply part 54 and break the upper surface of the rice under the pressure, moisture and air enter the inside of the steaming compartment 50 from the water supply part 54 relatively located in the middle, and then spread to the periphery, and fall back into the containing space 60 from the second through holes 58 on the periphery, thereby soaking and washing the rice in the steaming compartment 50, so that starch and sugar in the rice in the steaming compartment 50 can fall back into the containing space 60 through the second through holes 58 with the moisture, thereby achieving the purpose of lowering the sugar of the rice. Meanwhile, the surfaces of the rice in the middle and the rice at the periphery can be soaked by water, so that the half-cooked rice can be effectively avoided.

In the cooking process, the control means controls the heating means 70 to be operated intermittently, so that the water in the accommodating space 60 is boiled repeatedly, and at each boiling, the water enters the first receiving chamber 61a through the first through hole 57 and then falls back to the inner pot 40, so that the rice in the first receiving chamber 61a is washed and soaked repeatedly. The portion of the grill 50 corresponding to the first receiving cavity 61a is also referred to as a low sugar grill. And the second bottom wall 51b is configured to not allow water to pass through (e.g., no through holes are provided), so the second containing chamber 61b is used for cooking the whole-sugar rice. The portion of the grill 50 corresponding to the second receiving cavity 61b is also referred to as a whole sugar grill.

It can be understood that, in the embodiment shown in fig. 4, as cooking heat is applied, the pressure in the guide chamber 65 located at the outer peripheral portion of the accommodating space 60 is gradually increased, and the guide portion 56 also guides the boiled air bubbles to gather at the bottom of the upper water portion 54, so that the water in the accommodating space 60 enters the first receiving chamber 61a of the grill 50 from the upper water portion 54 and then returns to the inner pot 40 from the lower water portion 53.

It will be appreciated that the first and second through holes 57, 58 are sized to allow water to pass through but not rice. For example, the diameter of each first through hole 57 is set to be less than or equal to 3mm or the area of each first through hole 57 is set to be less than or equal to 8mm ² And the diameter of each second through hole 58 is set to be less than or equal to 3mm or the area of each second through hole 58 is set to be less than or equal to 8mm ² 。

It can be understood that when the guide portion 56 is provided with the through hole, the bubbles and the steam in the accommodating space 60 can still enter the first containing chamber 61a to wash the rice. The guide portion 56 is provided to be impermeable to water (not to allow water to pass therethrough), which is more advantageous in that bubbles and water vapor in the accommodating space 60 are gathered to form a sufficient pressure to burst the upper surface of the rice in the first containing chamber 61 a.

It is understood that in the present invention, it is not excluded that a part of the water falls back to the accommodating space 60 from the first through hole 57, and that a part of the water enters the first containing chamber 61a from the second through hole 58.

Specifically, the upper water portion 54 comprises a flat surface (as shown in fig. 5), an upwardly convex curved surface, a downwardly concave curved surface, or a combination of flat and curved surfaces (as shown in fig. 6 and 7). The lower water portion 53 comprises a flat surface (as shown in fig. 5), a convex curved surface, a concave curved surface, or a combination of a flat surface and a curved surface (as shown in fig. 8 and 9). The guide portion 56 includes a combination of one or more of a cylindrical side, a frustoconical side, an arcuate side (as shown in fig. 10-12), i.e., in a cross-section of the grill 50 parallel to the central axis a of the grill 50, the intersection of the guide portion 56 and the cross-section is a combination of one or more of a straight line and a curved line. Preferably, the upper water part 54 and the lower water part 53 are configured as planes, and the intersection line of the guide part 56 with the cross section is a straight line.

To achieve water supply and to ensure that water can adequately soak the rice in the steam grid 50, the height of the water supply 54 is a major factor in controlling the amount of water supplied. When the maximum height difference H1 between the upper water portion 54 and the lower water portion 53 (i.e., the height of the bottom wall 51 of the rice steamer) is small, the gathering effect of the guide portion 56 is not sufficiently exerted, and the difference in the thickness of the rice on the bottom wall 51 of the rice steamer is not significant (the rice in the upper water portion 54 is also highly accumulated), so that the water rising from the upper water portion 54 to the rice steamer 50 is difficult to break through the upper surface of the rice, the surface of the cooked rice is difficult to be soaked by the water, and the cooked rice is half-cooked or hard. When the height H1 of the water supply part 54 is high, the first through hole 57 is far from the water surface in the accommodating space 60, the water brought up by the air bubbles in the guide chamber 65 is less, and the degree of relative rise of the air pressure in the guide chamber 65 is insufficient, so that the water supply amount of the first through hole 57 is small, the surface of the rice is not easily soaked by the water, the surface entrapment is easy to occur, and the blood sugar reducing effect is poor. In the present invention, it is preferable that the height difference H1 between the upper water portion 54 and the lower water portion 53 satisfies: h1 is more than or equal to 3mm and less than or equal to 40 mm. More preferably, H1 satisfies: h1 is more than or equal to 8mm and less than or equal to 30 mm. More preferably, H1 satisfies: h1 is more than or equal to 10mm and less than or equal to 20 mm.

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

The guide portion 56 is obliquely disposed to collect bubbles at the bottom of the guide portion 56. The angle E between the line connecting the ends (points M and N) of the intersection of the guide 56 and the longitudinal cross-section and the central axis a of the grill 50 on a longitudinal cross-section parallel to the central axis a of the grill 50 can also affect the amount of water that is added (as shown in fig. 5-12), thereby affecting the cooking effect. M points are the innermost edge points of the second through holes 58 in the longitudinal section, and N points are the outermost edge points of the first through holes 57 in the longitudinal section. The M point and the N point should be selected simultaneously from the edge points of the first through hole 57 and the second through hole 58 on the upper surface of the first bottom wall 51a, or the edge points of the first through hole 57 and the second through hole 58 on the lower surface of the first bottom wall 51 a. In fig. 5 to 12, points M and N are selected from the edge points of the first through hole 57 and the second through hole 58 on the lower surface of the first bottom wall 51 a.

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

The inner surface of the inner pot 40 is provided with at least one water level line (not shown), with different water level lines corresponding to different meters. When the food steamer 50 is placed in the inner pot 40, at least one of the water lines is lower than the second through hole 58, for example, 0-10mm below the second through hole 58. When the water level is lower than the second through hole 58, the rice is separated from the water, and the rice is contacted with the water only when the water is boiled and enters the containing chamber 61a through the first through hole 57, so that all the rice can be washed and soaked at the same time, and the consistency of the taste of the rice can be maintained. Meanwhile, for the cooking appliance having the reservation function, when the state is reserved, the water in the accommodating space 60 does not directly contact with the rice in the first containing chamber 51a of the steaming grill 50, thereby preventing generation of the bad smell. Especially in summer environment, if the meter is long and soaked in water, the peculiar smell is more obvious and even the deterioration is possible, so that the food cannot be eaten. By setting the water level of the inner pot lower than the second through hole 58, generation of peculiar smell and deterioration can be avoided, and the time reserved by the user can be prolonged.

As can be seen from the above, in order to solve the problems of the background art, the first containing chamber 61a is used for cooking low-sugar rice, and the second containing chamber 61b is used for cooking full-sugar rice. The first containing chamber 61a is horizontally arranged in parallel with the second containing chamber 61b, thereby solving the problems in the related art. It is understood that the second side wall 52b and the second bottom wall 51b corresponding to the second receiving chamber 61b are not permeable to water.

In order to ensure that the first containing cavity 61a and the second containing cavity 61b have respective cooking functions, the first blocking rib 59 needs to have a certain height, i.e., the first containing cavity 61a and the second containing cavity 61b are ensured to have a certain cooking space respectively. Preferably, the height of the first barrier rib 59 is greater than or equal to 50% of the height of the grill 50. Here, the height of the steam box 50 may be understood as a distance from the bottommost portion of the bottom wall of the steam box 50 (the lower water portion 53 as shown in fig. 4) to the opening of the steam box 50, and may also be understood as a distance from the second bottom wall 51b to the opening of the steam box 50 (the second bottom wall 51b is generally configured in a planar form). In the embodiment not shown in the present invention, the first blocking rib 59 extends up to the opening of the steaming grid 50, or when the cover 20 is covered on the cooker body 10, the first blocking rib 59 extends to the cover 20, so that the first containing cavity 61a and the second containing cavity 61b are not communicated with each other.

During cooking, heat generated from the heating device 70 is transferred to the second bottom wall 51b and the second side wall 52b by the gas and water in the inner pot 40 and the inner pot 40, so that the temperature of the second receiving chamber 61b is increased to cook rice.

Preferably, a plurality of water level lines are provided on the second sidewall 52b to instruct the user to discharge water according to different rice quantities.

To further facilitate the user, in the embodiment shown in fig. 13, the food steamer 50 further comprises at least one second barrier rib 55. The second blocking rib 55 is disposed in the second containing chamber 61 b. The second blocking rib 55 is connected to the first blocking rib 59, the second bottom wall 51b, and the side wall 52 (specifically, the second side wall 52b) to divide the second containing cavity 61b into a plurality of chambers. So that the user can cook different foods, such as coarse cereals, bean paste (sweetened bean paste), soup, etc., using the plurality of chambers in the second receiving chamber 61 b.

According to the utility model discloses an interior pot subassembly will evaporate the check through first fender muscle and will evaporate the check and cut apart into horizontal arrangement's low sugar steaming grid (corresponding to the first chamber that holds) and full sugar steaming grid (corresponding to the second chamber that holds) for the user can cook low sugar rice and full sugar rice simultaneously, and can conveniently hold low sugar rice or full sugar rice of getting at will, thereby has promoted user experience. According to the utility model discloses a cooking utensil is owing to included according to the utility model discloses an interior pot subassembly, therefore possesses the basis the utility model discloses an interior pot subassembly's whole characteristics and effect.

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 invention. 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 is to be understood that the above embodiments are for purposes of illustration and description only and are not intended to limit the invention to the described embodiments. Those skilled in the art will appreciate that numerous variations and modifications are possible in light of the teachings of the present invention, and are within the scope of the invention as claimed.

Claims (14)

1. An inner pot assembly for a cooking appliance, comprising:

an inner pot; and

a steam lattice, the steam lattice is erected in the inner pan with a removable manner, the steam lattice comprises:

the bottom wall of the steaming lattice is provided with a plurality of steaming grids,

a side wall of the steaming lattice, connected with the bottom wall of the steaming lattice, and enclosing a containing cavity for containing food materials with the bottom wall of the steaming lattice

First fender muscle, the setting is in hold the intracavity, and with the steaming grid diapire with the steaming grid lateral wall is connected, first fender muscle will hold the chamber and divide into first chamber and the second of holding and hold the chamber, first chamber and the second holds the chamber and does not communicate in the bottom, first fender muscle will the steaming grid diapire is divided into first diapire and second diapire, wherein first diapire corresponds to first chamber of holding, the second diapire corresponds to the second holds the chamber, wherein, first diapire includes:

a water feeding part which is provided with a first through hole that can prevent water from passing through rice,

a lower water portion provided with a second through-hole through which water cannot pass through the rice, the lower water portion being lower than the upper water portion, an

A guide part connecting the upper water part and the lower water part,

when the steaming lattice is placed in the inner pot, the inner surface of the inner pot contacts with the outer surface of the bottom of the steaming lattice, or the distance between the inner surface of the inner pot and the outer surface of the bottom of the steaming lattice is smaller than or equal to 1 mm.

2. The inner pot assembly of claim 1 wherein the guide is configured to not allow water to pass therethrough.

3. The inner pan assembly of claim 2 wherein the lower water portion and the upper water portion have a maximum height difference H1, the maximum height difference H1 satisfying: h1 is more than or equal to 3mm and less than or equal to 40 mm.

4. The inner pan assembly of claim 2, wherein there is a height difference H2 between any of the first through holes and any of the second through holes, the height difference H2 satisfying: h2 is more than or equal to 3mm and less than or equal to 40 mm.

5. The inner pan assembly as claimed in claim 2, wherein in a section of the steaming tray parallel to the central axis of the steaming tray, an angle E of an included angle between a connecting line of the guiding part and both ends of an intersecting line of the section and the central axis of the steaming tray satisfies: e is more than or equal to 30 degrees and less than or equal to 85 degrees.

6. Inner pot assembly according to claim 2,

the guide portion extends outward from an outer peripheral edge of the upper water portion, and the lower water portion extends outward from an outer peripheral edge of the guide portion, or

The guide portion extends outward from a peripheral edge of the lower water portion, and the upper water portion extends outward from a peripheral edge of the guide portion.

7. Inner pot assembly according to claim 6,

the water-feeding part comprises a combination of one or more of a plane and a curved surface, and/or

The lower water portion comprises a combination of one or more of a flat surface and a curved surface, and/or

In a cross section of the steam grid parallel to a central axis of the steam grid, an intersection line of the guide portion and the cross section is a combination of one or more of a straight line and a curved line.

8. The inner pan assembly of claim 7, wherein the upper water portion and the lower water portion are configured as planes, and an intersection of the guide portion and the cross-section is a straight line.

9. The inner pan assembly of claim 1, wherein an inner surface of the inner pan is provided with at least one water line, wherein at least one of the water lines is lower than the lower water portion when the food steamer is placed in the inner pan.

10. Inner pot assembly according to claim 1,

the steaming grid is made of metal, wood material or plastic material, and/or

The steaming grids are integrally formed.

11. The inner pot assembly of any one of claims 1 to 10 wherein the first retaining rib has a height greater than or equal to 50% of the height of the steamers.

12. The inner-pot assembly according to claim 11, wherein the cooking appliance comprises a lid for covering the pot body and a pot body in which the inner-pot assembly is placed during cooking, wherein the first blocking rib extends to the lid when the lid is covered on the pot body.

13. The inner pan assembly of any one of claims 1-10, wherein the grill further comprises at least one second retaining rib disposed in the second holding cavity, the second retaining rib being connected to the first retaining rib, the second bottom wall, and the side wall to divide the second holding cavity into a plurality of chambers.

14. A cooking appliance, comprising:

the inner pan assembly of any one of claims 1-13; and

and the heating device is used for heating the inner pot assembly.

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