CN217565746U - Steaming grid, inner pot assembly and cooking utensil - Google Patents

Abstract

The utility model discloses a evaporate check, interior pot subassembly and cooking utensil. The steam grid includes a steam grid side wall and a steam grid bottom wall. The steaming grid diapire is connected with the steaming grid lateral wall to enclose the chamber that holds that is used for holding edible material with the steaming grid lateral wall, the steaming grid diapire includes diapire body and at least one boss, and the boss is protruding towards the inside that holds the chamber, and the diapire body extends to the steaming grid lateral wall from the outer peripheral edges of boss. A plurality of first through-holes are arranged on the boss. A plurality of second through-holes are provided in the bottom wall body. The first through hole and the second through hole are both configured to allow water to pass through and not allow rice to pass through. The first through hole is higher than the second through hole. At least one drainage groove sets up at the boss, and the drainage groove structure is from the top to the bottom extension, and sunken towards the diapire body. The utility model discloses in, the boss is favorable to water to get into from first through-hole and evaporates the check, flows out from the second through-hole and evaporates the check, and the drainage groove can lead to the diapire body fast, fully with the water that evaporates in the check, makes water lead to the second through-hole and flows, avoids the wet soft bottom rice.

Description

Steaming grid, inner pot assembly and cooking utensil

Technical Field

The utility model relates to a kitchen utensil technical field particularly relates to a evaporate check, interior pot subassembly and cooking utensil for cooking utensil.

Background

At present, the bottom of a low-sugar steaming grid for cooking low-sugar rice is a plane, and lower water holes are uniformly distributed on the bottom surface of the steaming grid. The water draining effect of the steaming lattice is poor, residual water and rice are combined together at the bottom, so that the rice at the bottom is wet, the taste of the rice is seriously influenced, and the blood sugar reducing effect is poor.

To this end, the utility model provides a steaming grid, interior pot subassembly and cooking utensil for cooking utensil to at least partly solve the problem among the prior art.

SUMMERY OF THE UTILITY MODEL

A series of concepts in a simplified form are introduced in the summary section, 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 solve the above problem at least in part, a first aspect of the present invention discloses a steam grill for a cooking appliance, comprising:

a steaming grid side wall;

the bottom wall of the steaming grid is connected with the side wall of the steaming grid and forms a containing cavity for containing food materials with the side wall of the steaming grid in an enclosing manner, the bottom wall of the steaming grid comprises a bottom wall body and at least one boss, the boss protrudes towards the inside of the containing cavity, and the bottom wall body extends to the side wall of the steaming grid from the outer periphery of the boss;

a plurality of first through holes provided at the boss, the first through holes being configured to allow water to pass therethrough and not allow rice to pass therethrough;

a plurality of second through holes provided in the bottom wall body, the second through holes being configured to allow water to pass therethrough and not allow rice to pass therethrough; and

at least one drainage groove arranged on the boss, the drainage groove is extended from top to bottom, the drainage groove is recessed towards the bottom wall body,

wherein the first via is higher than the second via.

According to the utility model discloses, when the steaming lattice is placed in interior pot, because the upwards protruding boss that forms of steaming lattice diapire for produced vapor after the water boiling in the interior pot, gaseous and bubble form suitable pressure in the space that the boss encloses and establishes, this pressure makes the water of boiling in the interior pot can follow first through-hole entering steaming lattice and break through the upper surface of rice, then water from middle to diffusion all around, fall back in the 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. Wherein, the drainage groove can lead the water in the steaming grid to the diapire body fast, fully, makes water fall back interior pot through the second through-hole of diapire body to effectively avoid rice bottom wet soft. Simultaneously, the drainage groove makes the wall of boss be concave-convex structure, and this has increased the intensity of boss to a certain extent.

Optionally, the first through hole is provided at least at an upper portion of the boss.

When the water in the inner pot is heated to a certain temperature, gas and bubbles can be generated, the bubbles rise to the water surface, and pressure is formed at the lower part of the steaming lattice along with the increase of the gas. When the water is heated to boiling, the bubbles boiling under pressure carry the water out of the water surface and can collect inside the bottom of the boss. Because of first through-hole is higher than the second through-hole, when the rice was placed in steaming the intracavity that holds of check, the thickness of placing the rice in first through-hole department can be less than the thickness of placing the rice in second through-hole department for the resistance of the rice that receives in first through-hole department is less than the resistance that receives the rice in second through-hole department. The sum of the resistance of the rice grains and the gravitational potential energy of the water and the air bubbles in the inner pot received by the first through hole is smaller than the sum of the resistance of the rice grains and the gravitational potential energy of the water and the air bubbles in the second through hole, so that the water and the air bubbles in the inner pot can rise to the containing cavity of the steaming lattice through the first through hole arranged at the upper part of the boss under the action of pressure, the rice in the steaming lattice is soaked and washed in the containing cavity, and then the starch and the sugar in the rice in the steaming lattice can fall back to the containing space through the second through hole and the first through hole, so that the purpose of reducing the sugar of the rice is achieved, and the rice is prevented from being half-cooked. It will be appreciated that it is not excluded that a small amount of boiling water enters the grid through the second through-hole, and that even a small amount of water passes through it, has a small effect on the watering effect of the first through-hole. Therefore, the first through hole is formed in the upper portion of the boss, resistance of rice at the position of the first through hole to water entering the steaming lattice is reduced, and water feeding is facilitated.

Preferably, the boss includes a boss top wall and a boss side wall, wherein the boss top wall is higher than the bottom wall body, and the boss side wall extends from an outer peripheral edge of the boss top wall to the bottom wall body.

Further, the first through hole is provided at least at the boss top wall.

The utility model discloses in, the boss roof mainly used is as the region of intaking.

Optionally, the boss top wall comprises a combination of one or more of a flat surface and a curved surface and/or the bottom wall body comprises a combination of one or more of a flat surface and a curved surface.

According to the utility model discloses, can design the shape of steaming grid diapire in a flexible way.

Optionally, the boss top wall is configured in a planar form, the bottom wall body is configured in a planar form, and the drainage groove is configured to extend from a topmost portion of the boss side wall to a bottommost portion of the boss side wall without interruption.

According to the utility model discloses, the easy processing production of steaming grid diapire.

Optionally, the boss sidewall is configured as a non-permeable region.

The utility model discloses in, the boss lateral wall does not set up the through-hole, can gather together produced vapor, bubble etc. in the bottom inboard at the boss after the water boiling in the pot effectively, and the water in the pot gets into inside the steam box through first through-hole in being favorable to.

Optionally, the first through hole is disposed in the boss sidewall.

The utility model discloses in, the boss lateral wall sets up the through-hole, can assist water feeding or offal.

Optionally, a height difference between the first through hole and the second through hole is 3-40mm.

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 boss has been injecid, make produced vapor behind the water boiling, gas and bubble form suitable pressure in the space that the boss encloses and establishes, this pressure makes the water of boiling in the interior pot to get into the steaming grid and break through the upper surface of rice from first through-hole, 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, the drainage channels are configured in a linear fashion.

According to the utility model discloses, drainage groove processing method is simple.

Optionally, the drainage groove is configured in the form of a curve.

Further, the drainage grooves are configured in the form of a spiral line.

According to the utility model discloses, the drainage groove structure is the curve, can extend the length in drainage groove. As can be appreciated, the drainage grooves allow the bosses to include a concavo-convex configuration which, to some extent, enhances the strength of the bottom wall of the grill. The length of the drainage groove is increased, so that the strength of the bottom wall of the steaming grid can be further increased.

Optionally, the number of drainage slots is greater than 1.

Further, the number of the drainage grooves is 5 to 20.

The utility model discloses in, set up a plurality of drainage grooves and be favorable to fast, guide the water in the check that will evaporate to diapire body, then make water fall back to interior pot to effectively solve the problem among the background art.

Optionally, the depth of the drainage groove is 0.2mm to 1mm.

The utility model discloses in, the drainage groove degree of depth sets up rationally.

Optionally, the width of the lower portion of the drainage groove is greater than the width of the upper portion of the drainage groove.

Further, the width of the drainage groove is gradually widened from top to bottom.

The utility model discloses in, because the drainage groove is arranged in the guide to evaporate the water in the check, also the water in the check that also evaporates will follow the upper portion of drainage groove a direct current to the lower part of drainage groove to the water in the check that evaporates during this can constantly be followed each position of drainage groove and merged into the drainage groove, therefore the width that the drainage groove constructs for making its lower part is greater than the width on its upper portion.

Optionally, the number of bosses is more than 1.

The utility model discloses in, can be according to the nimble quantity that sets up the boss of particular case.

Optionally, the grid is made of a metal or plastic material, wherein,

the bottom wall of the steaming grid is formed into a whole, or the drainage groove is formed by the convex rib arranged on the lug boss.

According to the utility model discloses, can select the material of steaming grid in a flexible way to can construct the drainage groove through multiple mode. When the bottom wall of the steaming tray is integrally formed by metal, the processing method usually polishes after stamping, and the reinforcing structure formed by the drainage grooves is beneficial to the bottom wall of the steaming tray to bear the external force applied to the bottom wall of the steaming tray by the polishing process in the polishing process, namely the drainage grooves play a role in increasing the strength of the steaming tray in the manufacturing process and the using process of the steaming tray.

Optionally, the second through holes are disposed in the portion of the bottom wall body corresponding to the drainage grooves, or the second through holes are uniformly distributed in the bottom wall body.

According to the utility model discloses, can arrange the position of second through-hole in a flexible way.

A second aspect of the present invention provides an inner pot assembly for a cooking appliance, comprising:

an inner pot; and

the steaming lattice is arranged in the inner pot in a removable manner.

According to the utility model discloses an interior pot subassembly, through setting up the boss at the check that evaporates, make produced vapor after the water boiling in the interior pot, gaseous and bubble form suitable pressure in the space that the boss encloses and establishes, this pressure makes the water of boiling in the interior pot can follow first through-hole entering evaporate the check 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. Wherein, the drainage groove can lead the water in the steaming grid to the diapire body fast, fully, makes water fall back interior pot through the second through-hole of diapire body to effectively avoid rice bottom wet soft.

Optionally, when the food steamer is placed in the inner pot, the distance between the outer surface of the bottom of the food steamer and the inner surface of the inner pot is equal to or less than 1mm.

Or, optionally, when the steaming grid is placed in the inner pot, the inner surface of the inner pot contacts the steaming grid to support the steaming grid, wherein the inner surface of the inner pot is provided with an arc structure, a slope structure, an inward convex structure or a step structure extending towards the inside of the inner pot to contact and support the steaming grid.

Or, optionally, the outer surface of the steaming grid is provided with a sealing member extending along the circumferential direction, and when the steaming grid is placed in the inner pot, the sealing member is contacted with the inner pot, so that the steaming grid is connected with the inner pot in a sealing way.

According to the utility model discloses an interior pot subassembly is pressed close to through will evaporating check and interior pot and arrange for form between evaporating check and the interior pot and seal or approximate confined accommodation space. The containing space has three areas capable of releasing pressure, namely, the close position of the steaming grid and the inner pot, the first through hole and the second through hole. Because the steam grid and the inner pot have no or small gaps at the close position, the resistance of the boiled water in the accommodating space in the area is larger than the resistance received at the first through hole and the second through hole, so that the boiled water in the accommodating space is not easy to pass through from the close position, and the water feeding effect at the first through hole is effectively ensured. And even if the amount of water passing through the boiling water from the proximate position is small, the effect of water feeding at the first through hole is small.

Optionally, the inner surface of the inner pot is provided with at least one water level line, and when the steaming grid is placed in the inner pot, at least one of the water level lines is lower than the bottom wall body.

According to the utility model discloses an interior pot subassembly sets 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.

A third aspect of the present invention provides a cooking appliance, comprising:

the steaming grid or the inner pot component; and

a heating device for heating the food material in the grid.

According to the utility model discloses a cooking utensil, when steaming the check and placing in interior pot, because it forms the boss to evaporate the check diapire and make progress the arch, make produced vapor after the water boiling in the interior pot, gaseous and bubble form suitable pressure in the space that the boss encloses and establishes, this pressure makes the water of boiling in the interior pot can follow first through-hole and get into the upper surface that evaporates the check and break through 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. Wherein, the drainage groove can lead the water in the steaming grid to the diapire body fast, fully, makes water fall back interior pot through the second through-hole of diapire body to effectively avoid rice bottom wet soft.

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 thereof, for illustrating the principles of the invention.

In the drawings:

fig. 1 is a side sectional view of a cooking appliance according to a preferred embodiment of the present invention, wherein a cover is in a closed state;

FIG. 2 is another side cross-sectional view of the cooking appliance shown in FIG. 1 with the cover in an open state;

fig. 3 is a perspective view of the cooking appliance shown in fig. 1;

FIG. 4 is a perspective view of a food steamer according to one embodiment of the present invention;

FIG. 5 is a top plan view of the steam grid shown in FIG. 4;

FIG. 6 is a side sectional view of the steambox shown in FIG. 4;

FIG. 7 is a top view of a food steamer according to another embodiment of the present invention;

FIG. 8 is a side sectional view of an inner pot assembly according to an embodiment of the invention;

fig. 9 is a side sectional view of an inner pot assembly according to another embodiment of the invention.

Description of reference numerals:

10: pot body

20: cover body

30: inner pot assembly

40: inner pot

42: inner convex part

43: step part

50: food steamer

50A: containing cavity

51: bottom wall of steaming grid

52: side wall of steaming grid

53: bottom wall body

54: top wall of boss

55: boss

56: side wall of boss

57: first through hole

58: second through hole

59: drainage groove

60: accommodation space

65: guide chamber

70: heating device

80: temperature sensing assembly

100: cooking utensil

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 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" are used in the present application for identification only, 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 in the present invention are for illustrative purposes only and are not limiting.

The utility model provides a cooking utensil and cooking utensil's interior pot subassembly and steaming grid. According to the utility model discloses a cooking utensil can be 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.

The cooking appliance 100, the inner pot assembly 30 and the steam grill 50 according to the preferred embodiment of the present invention will be described in detail with reference to fig. 1 to 6.

As shown in fig. 1 to 3, the cooking utensil 100 mainly includes a pot body 10 and a lid 20, and the lid 20 is openably and closably disposed above the pot body 10. The inner pot assembly 30 is disposed in the pot body 10, and when the cover body 20 is covered on the pot body 10, a cooking space can be formed between the cover body 20 and the inner pot assembly 30. The pot body 10 may be configured in a rounded rectangular parallelepiped shape or any other suitable shape, and has a cylindrical-shaped receiving portion. The inner pot assembly 30 may be configured to be freely put into or taken out of the receiving part to facilitate the cleaning of the inner pot assembly 30.

Further, a heating means 70, a control means (not shown) and a temperature sensing assembly 80 are provided in the pot body 10. The heating device 70 is disposed at the bottom of the inner pot assembly 30, for example, below the inner pot assembly 30, to heat the food or foodstuff in the inner pot assembly 30 (e.g., the food steamer 50). The Control device may be, for example, a Micro Control Unit (MCU) for implementing cooking Control of the cooking appliance. The temperature sensing assembly 80 is used for sensing the temperature of the inner pot assembly 30, and may be disposed at the center of the bottom of the inner pot assembly 30 or at the side of the inner pot assembly 30. A top temperature measuring member (not shown) for detecting the temperature in the cooking space may be further provided on the cover body 20. The heating device 70, the temperature sensing assembly 80 and the top temperature measuring member are electrically connected to the control device. The temperature sensing part feeds back the sensed temperature to the control device, so that the control device can achieve more precise control of, for example, the heating device 70 and the like based on the temperature information.

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 provided 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 are connected with each other and enclose a holding cavity 50A for holding nano-materials. Preferably, the grill side wall 52 is cylindrical. The maximum outer diameter of the grill 50 is smaller than the opening diameter of the inner pan 40 to facilitate placement of the grill 50 in the inner pan 40.

As shown in fig. 1-6, the food steamer bottom wall 51 comprises a bottom wall body 53 and at least one boss 55. The boss 55 is relatively located in the middle, projecting toward the inside of the containing chamber 50A. The bottom wall body 53 extends radially outwardly from the peripheral edge of the boss 55 to the grill side wall 52. Preferably, the boss 55 is higher than the bottom wall body 53. The bottom wall body 53 includes the lowest portion of the bottom wall 51 and is located at the periphery of the boss 55.

As shown in fig. 4 to 6, the boss 55 is provided with a plurality of first through holes 57, and the bottom wall body 53 is provided with a plurality of second through holes 58. The first through hole 57 is higher than the second through hole 58. The first and second through holes 57 and 58 are each configured to allow water to pass therethrough but not rice to pass therethrough. For example, the diameter of each first through hole 57 is less than or equal to 3mm or the area of each first through hole 57 is less than or equal to 8mm ² And the diameter of each second through hole 58 is less than or equal to 3mm or the area of each second through hole 58 is less than or equal to 8mm ² To avoid the first and second through holes 57 and 58 from being large in size so that rice grains in the steaming compartment 50 fall into the inner pan 40 through the first and second through holes 57 and 58. Thus, rice can be received on the bottom wall 51 of the steam box.

When the food steamer 50 is placed in the inner pan 40, a receiving space 60 is formed between the food steamer 50 and the inner pan 40. The receiving space 60 serves to receive water. During cooking, the boiling water in the accommodating space 60 can enter the grill 50 to soak and rinse the rice. The boss 55 is also provided with at least one drainage groove 59. The drainage groove 59 is configured to extend downward from above and is recessed toward the bottom wall body 53 (i.e., recessed downward). That is, the drainage grooves 59 give the wall of the boss 55 a concavo-convex structure, and the drainage grooves 59 are relatively downwardly convex portions of the concavo-convex structure. The drainage slots 59 serve to guide water in the steam grid 50 to the bottom wall body 53 for the water to fall back into the inner pan through the second through holes 58, thereby solving, at least to some extent, the problems of the prior art.

Preferably, the bottom wall 51 of the grill includes a boss 55. Preferably, the steam grill 50 is configured in a rotationally symmetric configuration with respect to its central axis A, wherein the central axis A of the steam grill 50 extends in a vertical direction. It will be appreciated that the grill 50 may also be configured in a non-rotationally symmetrical configuration. It will be appreciated that the bottom wall 51 of the grill may also include a plurality (more than one) of bosses 55.

Preferably, the first through hole 57 is provided at least at an upper portion of the boss 55. For example, the first through hole 57 is provided at least at the top of the boss 55. For example, the first through hole 57 is provided at the highest position of the boss 55 (the highest position of the grill bottom wall 51). Preferably, the second through hole 58 is provided at the lowest position of the bottom wall body 53 (the lowest position of the steamer bottom wall 51). Preferably, the first through holes 57 and the second through holes 58 are uniformly arranged.

In the present invention, preferably, when the steaming lattice 50 is placed in the inner pan 40, a closed or approximately closed accommodating space 60 is formed between the steaming lattice 50 and the inner pan 40 to facilitate the water in the accommodating space 60 to enter the containing chamber 50A through the first through hole 57.

In the embodiment shown in fig. 1 and 2, the inner pan 40 contacts the support grid 50 (e.g., grid bottom wall 51) with curved inner pan side walls. It will be appreciated that the inner pan 40 may also contact the support grid 50 via an inner pan side wall in the form of an inclined ramp (i.e. in axial section of the inner pan 40, the inner pan side wall is in the form of an inclined straight line rather than an arc, the straight line being inclined from the inner lower side to the outer upper side of the inner pan 40). Therefore, when the food steamer 50 is placed in the inner pot 40, there is almost no gap between the inner pot 40 and the food steamer 50 (the existing machining precision can be realized), and the accommodating space 60 is almost a sealed space.

In the embodiment shown in fig. 8, the inner pan 40 is provided with an inner projection 42 on the side wall in the circumferential direction, the inner projection 42 extending radially inward of the inner pan 40. The inner projection 42 is adapted to contact the bottom wall 51 of the grill. That is, the inner pan 40 contacts the support grill 50 with the inner pan side wall projecting inwardly.

In the embodiment shown in fig. 9, the inner pan 40 is provided with a step 43 along the circumferential direction on the side wall, and the step 43 is a step structure arranged radially inward, so that the outer diameter of the lower part of the inner pan 40 is smaller than that of the upper part thereof, thereby allowing the bottom wall 51 of the steamer tray to be erected on the step 43. That is, the inner pan 40 contacts the support grill 50 with a sidewall having an inwardly extending step.

In an embodiment of the present invention that is not shown, the outer surface of the grill 50 (e.g., the outer surface of the grill side wall 52) is provided with a grill side wall seal that extends in the circumferential direction. For example, the outer surface of the steam grid side wall 52 may be provided with a groove along the circumferential direction, and then a steam grid side wall seal made of an elastic material (e.g., rubber, silicone, etc.) is bonded to or directly fitted over the groove, and the steam grid side wall seal protrudes from the outer surface of the steam grid side wall 52. When the steam grid 50 is placed in the inner pan 40, the steam grid side wall seals may contact the inner surface of the inner pan 40, thereby blocking the gap between the steam grid side wall and the inner pan side wall, allowing the steam grid 50 to be sealingly connected to the inner pan 40.

As shown in fig. 5 and 6, the boss 55 preferably includes a boss top wall 54 and a boss side wall 56. Wherein the boss top wall 54 is higher than the bottom wall body 53, and the boss side wall 56 extends from the outer peripheral edge of the boss top wall 54 to the bottom wall body 53. That is, the grill bottom wall 51 includes a boss top wall 54, a boss side wall 56, and a bottom wall body 53 in order from inside to outside in the radial direction. The boss sidewall 56 is relatively inclined upward from the outside downward to the inside. Preferably, the shape of the boss top wall 54 matches the shape of the boss side wall 56 such that the junction of the boss top wall 54 and the boss side wall 56 transitions smoothly; the shape of the bottom wall body 53 matches the shape of the boss side wall 56 so that the junction of the bottom wall body 53 and the boss side wall 56 transitions smoothly. A first through hole 57 is provided in at least the boss top wall 54 on the boss 55. Preferably, the boss sidewall 56 is not provided with a through hole and is configured as a watertight area.

The food steamer 50 and the inner pan 40 define a substantially enclosed receiving space 60 therebetween in which water is received. As shown in fig. 1, 8 and 9, normally, the water level does not exceed the bottom wall 51 of the steamer tray, i.e. there remains an empty guide chamber 65 between the water level and the bottom wall 51 of the steamer tray, and the space under the boss 55 surrounded by the boss 55 becomes the main part of the guide chamber 65. The guide chamber 65 is located relatively at the top of the accommodating space 60. 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, which further increases the air pressure in the guiding chamber 65 (for safety, to prevent the water from being sprayed, the air pressure is generally below 4kPa, and may be increased to about 1.8kPa, for example). Because the boss sidewalls 56 are inclined upward relative to the outside downward to the inside, when the water is heated to boiling, the boiling bubbles carry the water out of the water under pressure and collect on the inside of the bottom of the boss top wall 54 under the collapsing action of the boss sidewalls 56. When the rice face is flat, since the boss top wall 54 is higher than the bottom wall body 53, the thickness of the meter at the boss top wall 54 is lower than that at the bottom wall body 53, which makes a resistance difference such that the resistance of the meter at the first through hole 57 is smaller than that at the second through hole 58. Therefore, under the action of pressure, water and air bubbles in the accommodating space 60 can rise to the steaming lattice 50 through the first through hole 57 arranged on the boss top wall 54 and break the upper surface of rice, moisture and air enter the steaming lattice 50 from the boss top wall 54 relatively positioned in the middle, then spread to the periphery, and fall back to the accommodating space 60 from the second through holes 58 on the periphery, so that the rice in the steaming lattice 50 is soaked and washed, starch and sugar in the rice in the steaming lattice 50 can fall back to the accommodating space 60 along with the moisture through the second through hole 58, and the purpose of reducing the sugar of the rice is achieved. Meanwhile, the surfaces of the rice in the middle and the rice at the periphery can be soaked by water, so that the half-cooked rice can be effectively prevented.

The drainage grooves 59 on the bottom wall 51 of the steaming grid can play a good role in guiding water in the process that water falls back to the inner pot 40. The drainage slots 59 allow water in the steam grid 50 to collect and flow rapidly down the drainage slots 59 toward the bottom wall body 53 and then fall back into the inner pan 40 through the second through holes 58. The drainage grooves 59 also provide the walls of the boss 55 with a concave-convex configuration, which may increase the strength of the boss 55 and the bottom wall 51.

Boss 55 can include a plurality (more than one) of flow directing slots 59. Preferably, the boss 55 may include 5-20 drainage slots 59. The drainage slots 59 can be configured in the form of a curve, i.e., the midline of the drainage slot 59 in its width direction in a top projection plane of the grid 50 is curved. For example, as shown in fig. 5, the drainage grooves 59 are configured in the form of a spiral, i.e., the midline of the drainage groove 59 in the width direction thereof in the plan projection plane of the steam grid 50 is a spiral. As shown in fig. 7, the drainage slots 59 can be configured in a linear fashion, i.e., the drainage slots 59 are linear at their widthwise midline in the plan projection plane of the grid 50. Preferably, drainage groove 59 has a depth of 0.2mm to 1mm. Since the drainage groove 59 serves to guide the water in the grill 50, i.e., the water in the grill 50 will flow all the way from the upper portion of the drainage groove 59 to the lower portion of the drainage groove 59, and during this time the water in the grill 50 will continuously collect into the drainage groove 59 from various portions of the drainage groove 59, the drainage groove 59 is constructed such that the width of the lower portion thereof is greater than the width of the upper portion thereof. Preferably, the width of the drainage groove 59 is gradually widened from the top to the bottom. For example, the width of drainage groove 59 widens linearly or non-linearly with height from top to bottom.

In the preferred embodiment of the present invention, under the furling action of the boss 55 (specifically, the boss side wall 56), a large amount of bubbles gather inside the bottom of the boss 55, forming a local high pressure area inside the bottom of the boss 55 (specifically, the boss top wall 54), and the resistance of the meter of the boss top wall 54 is relatively small again, so that the first through hole 57 can achieve the purpose of water feeding and enable the water to break through the upper surface of the meter. Therefore, the boss top wall 54 functions as a water-feeding area, and the bottom wall body 53 functions as a water-discharging area. However, it is to be understood that in the present invention, it is not excluded that a portion of the water falls back into the accommodating space 60 from the first through hole 57, nor that a portion of the water enters the steam box 50 from the second through hole 58.

In the preferred embodiment, because the inner pan 40 is in contact with the grill 50, a seal is formed or nearly formed, and the resistance to gas escaping from the point of contact is relatively high. Therefore, the resistance of the water in the accommodating space 60 at the first through hole 57 is smaller than that at the contact position of the second through hole 58 and the inner pot 40 with the steaming lattice 50, and the water rising from the first through hole 57 to the steaming lattice 50 can break through the barrier of the rice and overflow to the surface of the rice and spread all around, thereby realizing the complete soaking of the rice. When the heating is stopped, the pressure in the accommodating space 60 is reduced, and the liquid in the grill 50 can flow back into the accommodating space 60 through the first through hole 57 and the second through hole 58. Repeating the steps to realize the cooking process of washing rice.

The utility model discloses an experiment confirms, when the food steamer 50 is placed in interior pot 40, if the surface of food steamer 50 and the distance of interior pot 40's internal surface (for example, the distance of the bottom surface of food steamer 50 and the internal surface of interior pot 40) are equal to or are less than 1mm, even if there is the clearance between interior pot and the food steamer, because the clearance is very little, make between food steamer diapire 51 and the interior pot 40 or can form approximate confined cavity between food steamer 50 and the interior pot 40, and this clearance scope can guarantee that the resistance of the water of boiling in accommodation space 60 in this clearance position department is greater than the resistance that receives in first through-hole 57 department and second through-hole 58 department, make the water of boiling in the accommodation space 60 be difficult for passing through from this clearance department, thereby guarantee the last water effect of boss 55.

As can be seen from the above description, if the height of the boss 55 is small, the resistance of the rice to the water at the first through hole 57 is large, and the water rising into the steaming lattice 50 is difficult to break through the surface of the rice, so that the surface of the rice is difficult to be soaked by the water, thereby affecting the blood glucose reducing effect and the taste of the rice; if the height of the boss 55 is large, the air bubbles generated in the accommodating space 60 and the gravitational potential energy required to be overcome when water rises to the first through hole 57 are also increased, so that the water feeding amount is insufficient, and the water rising into the steaming lattice 50 still cannot soak the rice flour, which also affects the blood sugar reducing effect and the rice taste. Therefore, the height of the boss 55 needs to be kept within a suitable range, or the height difference H between the first through hole 57 and the second through hole 58 (the height difference between any one of the plurality of first through holes 57 and any one of the plurality of second through holes 58) needs to be kept within a suitable range. The utility model discloses an experiment proves, and height difference H when first through-hole 57 and second through-hole 58 satisfies: when H is more than or equal to 3mm and less than or equal to 40mm, the water feeding amount of the first through holes 57 can be ensured, so that the water rising into the steaming lattice 50 can break through the rice flour easily and can completely soak the rice, the consistency of the rice is ensured, the blood sugar reducing effect is better, and the taste of the rice is better. The height difference H between any of the plurality of first through holes 57 and any of the plurality of second through holes 58 satisfies: h is more than or equal to 3mm and less than or equal to 40mm, namely the height difference between the first through hole 57 positioned at the lowermost position and the second through hole 58 positioned at the uppermost position is not less than 3mm, and the height difference between the first through hole 57 positioned at the uppermost position and the second through hole 58 positioned at the lowermost position is not more than 40mm. More preferably, H satisfies: h is not less than 8mm and not more than 30mm, and the hypoglycemic effect is good. More preferably, H satisfies: h is not less than 10mm and not more than 20mm, and the blood sugar reducing effect is best.

Specifically, as in the embodiment shown in fig. 6, the boss top wall 54 is configured in a planar form, the bottom wall body 53 is configured in a planar form, and the drainage groove 59 is configured to extend from the topmost portion of the boss side wall 56 to the bottommost portion of the boss side wall 56 without interruption. The first through holes 57 are all provided in the boss top wall 54. The top wall 54 and the bottom wall body 53 are both horizontal planes, and the height difference between the top wall and the bottom wall is the height difference H between the first through hole 57 and the second through hole 58. Preferably, in the embodiment shown in FIG. 6, the boss top wall 54 is between 3-40mm from the bottom wall body 53.

It will be appreciated that the boss top wall 54 may include a flat surface, a convex curved surface, a concave curved surface, or a combination of flat and curved surfaces. The bottom wall body 53 may also include a flat surface, a convex curved surface, a concave curved surface, or a combination of flat and curved surfaces. The first through hole 57 is not necessarily provided entirely on the boss top wall 54, and may be provided partially on the boss side wall 56, or entirely on the boss side wall 56 (e.g., an upper portion of the boss side wall 56). In other words, the first through hole 57 is preferably provided in an upper portion of the boss 55 (at least a portion of a lower portion of the boss 55 is not provided with a through hole) so as to be spaced apart from the second through hole 58 at an appropriate distance.

In the embodiment shown in fig. 6, the inclination of the boss top wall 54 with respect to the horizontal plane is significantly smaller than that of the boss side wall 56, which is advantageous in securing an effective area of the watering zone. In an embodiment not shown in the present invention, unlike the embodiment shown in fig. 6, the boss 55 is configured to be conical, or the slope of its top portion is not significantly different (e.g., smaller) than the slope of its lower portion. From the foregoing, it can be appreciated that by properly setting the slope of the boss and the first through hole, such a configuration may not significantly affect the watering effect of the top of the boss 55.

Preferably, the entire grill 50 is integrally formed, or the entire grill bottom wall 51 is integrally formed. Preferably, the grill 50 is made of a metal or plastic material. For example, the grill 50 or the grill bottom wall 51 may be integrally stamped and formed of a metal material, or the grill 50 or the grill bottom wall 51 may be integrally molded and formed of a plastic material. When the bottom wall 51 is integrally formed of metal, the process is usually followed by polishing. The reinforcing structure formed by the drainage grooves 59 helps the bottom wall 51 of the grid bear the external force applied to the bottom wall 51 of the grid by the polishing process during polishing, i.e., the drainage grooves 59 serve to increase the strength of the grid 50 during both the manufacturing process and the use of the grid 50. The thickness of the steamer wall is 0.2mm-10mm, preferably 0.3-3mm. Preferably, the bottom wall 51 is configured in a rotationally symmetrical configuration with respect to the central axis A.

As shown in fig. 7, the second through holes 58 may be non-uniformly distributed on the bottom wall body 53, for example, the second through holes 58 are disposed on the portion of the bottom wall body 53 corresponding to the drainage grooves 59, so that water can directly flow into the second through holes 58 after passing down the grooves.

In an embodiment of the present invention, not shown, the drainage grooves 59 are defined by ribs provided on the bosses 55. The ribs may be welded or glued to the bosses 55, for example.

In an embodiment not shown in the present invention, the boss side wall 56 is provided with a first through hole 57 to assist in the supply and drainage of water. In an embodiment of the present invention, which is not shown, the area of the boss top wall 54 is small, which is not suitable for providing the through holes, and the first through holes 57 are all provided on the boss side wall 56. It will be appreciated that the side wall 56 of the boss is tapered so that the rice received on the side wall 56 of the boss is not uniform in thickness, so that the first through holes 57 located at the upper portion of the side wall 56 of the boss are better in water supply than the first through holes located at the lower portion of the side wall 56 of the boss, thereby also creating the effect that water enters the steam box 50 from the middle portion of the boss 55 and then flows out of the steam box 50 from the outer peripheral portion of the boss 55. It can be understood that when the sidewall 56 is provided with through holes, the water in the grid 50 can also flow out from the position of the sidewall 56, which is beneficial to controlling the water in the grid 50, i.e. solving the problems of the prior art.

Preferably, the first and second through holes 57, 58 are configured as circular through holes. It is to be understood that the shapes of the first through hole 57 and the second through hole 58 are not limited to the present embodiment, and the first through hole 57 and the second through hole 58 may also be configured as oval, polygonal, or any other suitable shape of through hole, as needed.

Preferably, the inner surface of the inner pan 40 is provided with at least one inner pan water line (not shown), with different water lines corresponding to different meters. When the food steamer 50 is placed in the inner pot 40, at least one of the water lines of the inner pot is lower than the second through hole 58 (or lower than the bottom wall body 53), for example, 0-10mm below the second through hole. When the water level is lower than the second through hole 58, the rice is separated from the water, and the rice is contacted with the water only when the water is boiled and enters the containing chamber 50A through the first through hole 57, so that all the rice can be washed and soaked at the same time, and the consistency of the taste of the rice can be maintained. Furthermore, the water level below the second through hole 58 allows less water to be used, which saves water resources and also allows the water in the receiving space 60 to be heated to boiling more quickly, i.e., the flushing step (described in detail below) can be performed more quickly. Meanwhile, for the cooking appliance having the reservation function, when the state is reserved, the water in the containing space 60 does not directly contact with the rice in the containing cavity 50A of the steaming grid 50, thereby avoiding generation of the peculiar smell. Especially in summer environment, if the meter is long and soaked in water, the peculiar smell is more obvious and even the deterioration is possible, so that the food cannot be eaten. By setting the water level 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.

The cooking process of the cooking appliance 100 is described as follows.

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

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

1. Reservation procedure

The cooking reservation refers to that a user puts food into a cooking appliance in advance and then sets a reserved time length and a cooking mode (for example, cooking rice, porridge and the like) so that the cooking appliance can finish cooking according to the requirements of the cooking mode at the time when the reserved time length passes from the current time. As described above, when the water level is lower than the second through hole 58, the rice-water separation can be ensured and 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 70 to heat the inner pot assembly 30, preferably with a heating power of 1200W. And entering a rice washing and boiling procedure when the temperature measuring part at the top detects that the temperature reaches the preset temperature T. 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 the following condition: 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 boiling process is according to the utility model discloses a cooking utensil realizes the important step of hypoglycemic function.

The control means controls the heating means 70 to intermittently heat the inner pot assembly 30 so that the boiling water in the accommodating space 60 can rise and enter the containing chamber 50A through the first through hole 57. The water entered into the holding chamber 50A falls back into the accommodating space 60 through the first and second through holes 57 and 58 after soaking and washing the rice. In the rice washing and cooking process, the rice is washed for a plurality of times, for example, for N times (N is a natural number). During each flushing, the heating device 70 is heated for a first predetermined duration and then stopped for a second predetermined duration.

The rated power P of the inner pot assembly 30 can adjust the pressure in the receiving space 60 and the amount of bubbles generated, thereby affecting the amount of water supplied to the first through holes 57, and thus affecting the cooking effect. When the rated power P of the inner pot assembly 30 is small, for example, the rated power P < 600W, less gas and bubbles are generated in the accommodating space 60 and the pressure in the accommodating space 60 is small, thus being disadvantageous to the water supply, so that the water supply amount of the first through holes 57 is small, resulting in that the rice is not easily soaked by the water, and the rice is easily undercooked or hard. When the rated power P of the inner pot component 30 is larger, the cost of the required heating device is higher, the power consumption is large, and the use cost of a user is increased. When the rated power P of the inner pot component 30 meets that P is more than or equal to 600W and less than or equal to 1500W, the water feeding amount of the first through hole 57 can be ensured, so that water can fully soak rice, the sugar reducing effect is good, the rice taste is good, the cost of the heating device is lower, the power consumption is lower, the use cost of a user can be reduced, and the use experience of the user is improved.

In the rice washing and cooking process, the heating power is preferably 600-1500W, and more preferably 1200W. In each washing process, when heated, the boiling water may rise and enter the holding chamber 50A through the first through hole 57, and the water entering the holding chamber 50A soaks and washes the rice; when the heating is stopped, the water in the containing chamber 50A falls back into the containing space. The drainage slots 59 help the water to quickly and sufficiently flow back into the inner pan 40.

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

Optionally, the heating device 70 is an electromagnetic heating component, the number of times of washing N is 8-12, the first preset time is 5-25s, the second preset time is 10-35s, and the preset washing time is 10-30 minutes.

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

4. Rice steaming process

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

5. Rice stewing process

And after the rice steaming process is finished, the rice stewing process is carried out. The braising process is a later stage of the cooking process and continues to maintain the inner pot 40 and the steaming grill 50 at relatively high temperatures following the steaming process to ensure that the food material is fully cooked and steamed. When the stewing time reaches the preset stewing time (for example, 8-15 minutes), entering a heat preservation process. Preferably, the heating power is 500W in the rice cooking step. The heating power of the preheating process is larger than that of the rice steaming process and that of the rice stewing process. The heating power of the rice washing and cooking process is larger than that of the rice steaming process and that of the rice stewing process. The heating power of the rice steaming procedure is larger than that of the rice stewing procedure.

6. Heat preservation procedure

After the rice stewing process is finished, the substantial cooking work is finished. However, since the user 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 the user needs to eat the meal. The heating temperature of the heat preservation process is controlled between the heat preservation lower limit temperature and the heat preservation upper limit temperature. When the temperature sensing assembly 80 senses that the temperature of the inner pot assembly 30 is lower than the heat preservation temperature, the control device controls the heating device 70 to work. When the temperature sensing assembly 80 senses that the temperature of the inner pot assembly 30 is higher than the upper limit of the heat preservation, the control device controls the heating device 70 to stop working. In general, the heating temperature in the heat-retaining step is controlled to 70 to 80 ℃.

The utility model discloses in, the steaming grid has the difference in height through set up the boss at the diapire, make first through-hole and second through-hole, can realize the function of watering better and guarantee rice taste, and the drainage groove on the boss then will evaporate water in the grid quick, guide to the second through-hole fully, even also the water is quick, fall back inner pot fully to the problem in the background art has been solved well.

According to the utility model discloses an interior pot subassembly and cooking utensil owing to contained the basis the utility model discloses a evaporate the check, consequently possess the basis the utility model discloses an evaporate whole characteristics and the effect of check.

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, appearing herein, may mean either that one element is directly attached to another element, or that one element is 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 invention to the described embodiments. It will be appreciated by those skilled in the art that many more modifications and variations are possible in light of the above teaching and are intended to be included within the scope of the invention.

Claims (26)

1. A food steamer tray for a cooking appliance, comprising:

a steamer side wall;

the bottom wall of the steaming grid is connected with the side wall of the steaming grid and forms a containing cavity for containing food materials with the side wall of the steaming grid in an enclosing manner, the bottom wall of the steaming grid comprises a bottom wall body and at least one boss, the boss protrudes towards the inside of the containing cavity, and the bottom wall body extends to the side wall of the steaming grid from the outer periphery of the boss;

a plurality of first through holes provided at the boss, the first through holes being configured to allow water to pass therethrough and not allow rice to pass therethrough;

a plurality of second through holes provided in the bottom wall body, the second through holes being configured to allow water to pass therethrough and not allow rice to pass therethrough; and

at least one drainage groove arranged on the boss, the drainage groove is extended from top to bottom and is recessed towards the bottom wall body,

wherein the first through hole is higher than the second through hole.

2. The food steamer of claim 1, wherein the first through hole is provided in at least an upper portion of the boss.

3. The food steamer of claim 2 wherein the boss comprises a boss top wall and a boss side wall, wherein the boss top wall is higher than the bottom wall body and the boss side wall extends from the outer periphery of the boss top wall to the bottom wall body.

4. The food steamer of claim 3 wherein the first through hole is provided in at least the boss top wall.

5. The food steamer of claim 4, wherein the boss top wall comprises a combination of one or more of a flat surface and a curved surface and/or the bottom wall body comprises a combination of one or more of a flat surface and a curved surface.

6. The food steamer of claim 4 wherein the boss top wall is configured in a planar form, the bottom wall body is configured in a planar form, and the flow directing slots are configured to extend uninterrupted from a topmost portion of the boss side wall to a bottommost portion of the boss side wall.

7. The food steamer of claim 4, wherein the raised sidewall is configured as a water impermeable area.

8. The food steamer of claim 3, wherein the first through hole is provided in the raised sidewall.

9. The food steamer of claim 1, wherein the difference in height between the first through hole and the second through hole is 3-40mm.

10. The food steamer of claim 1, wherein the drainage slots are configured in the form of straight lines.

11. The food steamer of claim 1, wherein the drainage slots are configured in the form of a curve.

12. The food steamer of claim 11 wherein the drainage slots are configured in the form of a spiral.

13. The steam grid according to claim 1, wherein the number of drainage slots is greater than 1.

14. The food steamer of claim 13, wherein the number of drainage slots is from 5 to 20.

15. The food steamer of claim 1, wherein the depth of the drainage grooves is 0.2mm to 1mm.

16. The food steamer of claim 1, wherein the width of the lower portion of the drainage channel is greater than the width of the upper portion of the drainage channel.

17. The food steamer of claim 16, wherein the width of the drainage slots widens progressively from top to bottom.

18. The steam grid according to claim 1, wherein the number of bosses is greater than 1.

19. The food steamer of any one of claims 1 to 18, wherein the food steamer is made of a metal or plastic material, wherein,

the bottom wall of the steaming grid is formed into a whole, or the drainage groove is formed by the convex rib arranged on the lug boss.

20. A steam grid according to any one of claims 1 to 18, wherein the second through holes are provided in the part of the bottom wall body corresponding to the drainage slots, or the second through holes are distributed uniformly in the bottom wall body.

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

an inner pot; and

the food steamer of any one of claims 1-20, the food steamer is removably disposed in the inner pan.

22. The inner pan assembly of claim 21, wherein a bottom outer surface of the grill is at a distance equal to or less than 1mm from an inner surface of the inner pan when the grill is placed in the inner pan.

23. The inner pan assembly of claim 21, wherein an inner surface of the inner pan contacts the steaming grid to support the steaming grid when the steaming grid is placed in the inner pan, wherein the inner surface of the inner pan is provided with an arc structure, a ramp structure, an inward projection structure, or a step structure extending inward of the inner pan to contact and support the steaming grid.

24. The inner pan assembly defined in claim 21 wherein an outer surface of the grill is provided with a circumferentially extending seal that contacts the inner pan when the grill is placed therein to sealingly connect the grill to the inner pan.

25. The inner pan assembly defined in any one of claims 21-24 wherein the inner surface of the inner pan is provided with at least one water line, at least one of which is lower than the bottom wall body when the steam grill is placed in the inner pan.

26. A cooking appliance, comprising:

the steamboat of any one of claims 1-20 or the inner pan assembly of any one of claims 21-25; and

and the heating device is used for heating the food materials in the steaming grid.

Images