CN217792506U - Cooking type inner container and cooking device with same - Google Patents

Abstract

The utility model discloses a cooking type liner and a cooking device with the cooking type liner, comprising a pot liner and a container for holding food materials placed in the pot liner, the pot liner of the pot liner The bottom is concave to form a groove for holding water or water and food materials. A support part for supporting the holding container is provided between the groove and the holding container. The air hole for steaming the ingredients in it has a simple structure and is suitable for various types of pots; the utility model also discloses a cooking device for ingredients with a steaming inner tank, which is suitable for various cooking methods and can be used for cooking ingredients When cooking, press the corresponding button on the operation panel or turn the gear switch to the corresponding position, and implement through the electronic control system or mechanical temperature control system. Power off to achieve the corresponding cooking function, simple operation, easy to use.

Description

Cooking type liner and cooking device with the cooking type liner

【Technical field】

The utility model relates to kitchen utensils, in particular to a cooking type inner container, and also relates to a food cooking device with a cooking type inner container.

【Background technique】

Cooking ingredients and cooking is the daily life of every family. With the improvement of people's living standards and food taste, traditional cooking methods can no longer meet the requirements of consumers.

When cooking rice, our usual practice is to cook rice with a rice cooker, which is to cook rice and water until the rice is cooked, that is, soak rice in water; another way of cooking rice is to put rice and water into a container In the middle, put the utensils into the steamer, and cook the rice by stewing in water, which is also rice soaked in water. The taste of such rice soaked in water is average. Another way of steaming rice is to put rice in a container and steam the rice. However, in this way of steaming rice, the rice is hard, not soft enough, and the taste is not good. It takes a long time to steam the rice. Therefore, there is a need for a cooking device that can both cook rice and steam rice on the market.

In addition, when making soup, the ingredients are generally put directly into the pot to stew the soup. When the user only needs the soup, the ingredients need to be taken out with a colander separately to separate the meat and soup, which is cumbersome to operate.

The utility model is made based on this situation.

【Content of utility model】

The technical problem to be solved by the utility model is to provide a cooking type liner with simple structure and convenient use.

In order to solve the above-mentioned technical problems, the utility model provides a steaming inner container, which includes a pot liner and a container for holding food materials placed in the pot liner. A groove for putting water or water and ingredients, and a support part for supporting the container is provided between the groove and the container, and the container is provided with a hole for water vapor to pass through to cook the food inside air vent.

According to the above-mentioned cooking type liner, the groove is formed by the central area of the inner pot being sunken, and the support part is arranged at the joint between the notch of the groove and the inner wall of the inner pot. Alternatively, the groove is formed concavely along the side wall of the inner pot, and the supporting part is located in the middle area of the inner pot.

According to the above-mentioned cooking type inner container, the support part is arranged on the bottom of the inner pot and/or the bottom of the container.

According to the above-mentioned cooking type inner container, a steam channel is provided between the support part and the container for the water vapor in the groove to pass through and flow to the side of the container.

The above-mentioned cooking type inner pot, the inner pot is divided into an upper layer matched with a container and a lower layer forming a groove, the container is set on the upper layer of the inner pot, and the side of the container The wall is close to the inner wall of the pot.

Another technical problem to be solved by the utility model is to provide a food cooking device with a steaming inner container, which can realize various cooking methods.

In order to solve the above-mentioned technical problems, the utility model provides a food cooking device with a cooking type inner pot, which includes a cooking type inner pot, a pot body and a pot cover. The pot pot and the container are installed in the pot body. There is a heating element for heating the container or the ingredients in the inner pot, and the body of the pot is also equipped with a temperature control system for controlling the operation of the heating element. Or the pot body includes a pot body and a base, the pot body is removably arranged on the base, the pot gall and the container are installed in the pot body, and the temperature control system in the pot body and the base passes through The power coupler makes the electrical connection. Alternatively, the body of the pot is provided with a heat preservation cover, the inner pot and the container are installed in the heat preservation cover, and a sealing cover for sealing the inner pot is also provided between the body of the pot and the lid.

According to the food cooking device with a cooking type inner pot, the heating element is arranged on the bottom or side wall of the groove.

As mentioned above, a food cooking device with a cooking type inner pot, the temperature control system includes a side wall temperature sensing component installed on the side wall of the groove, when the side wall temperature sensing component detects that the temperature of the tank wall is higher than the set When the value is fixed, the temperature control system controls the heating element to stop working, and the bottom of the groove is provided with a bottom temperature sensing component for detecting the temperature of the bottom of the groove to prevent dry burning.

According to the food cooking device with a steaming inner container as described above, when the temperature control system is an electronically controlled temperature control system, both the temperature sensing components on the side wall and the temperature sensing components on the bottom are temperature sensors; When the temperature control system is a mechanical temperature control system, the side wall temperature sensing components and the bottom temperature sensing components are both temperature controllers.

Compared with the prior art, the utility model has the following advantages:

1. The cooking type inner pot of the present utility model includes a pot liner and a container for holding food materials placed in the pot liner. The concave bottom of the pot liner is formed to hold water or water and food materials. A groove is provided between the groove and the storage vessel for supporting the storage vessel, and the storage vessel is provided with a ventilation hole for water vapor to pass through to cook the food in it. The ventilation holes are arranged at the bottom of the storage vessel, so that the water vapor can pass through the bottom of the storage vessel to steam the food. In addition, the side wall of the storage vessel can also be provided with ventilation holes, so that the water vapor can pass through the bottom of the storage vessel. Bottom and side walls are pierced to steam food. The container is held up by the supporting part and located above the groove, so that the water in the inner pot can evaporate and drop to the bottom of the container during the heating process, and the water in the groove can continue to be heated to realize the heating of the container. Steaming of ingredients in utensils. The cooking type liner of the utility model has a simple structure, is suitable for various types of pots, is suitable for various cooking methods, and can be used for cooking, steaming, steaming, or poaching of food materials.

2. In the cooking type liner of the present utility model, there is a steam channel between the support part and the container for the water vapor in the groove to pass through and flow to the side of the container. The water vapor formed by heating the water in the groove can flow to the side of the container through the steam channel, so that the side of the container is also filled with steam, and the inside and outside of the entire container are filled with steam, and the ingredients are evenly heated.

3. The pot liner of the utility model is divided into an upper layer matched with a container and a lower layer forming a groove. The container is set on the upper layer of the liner, and the side wall of the container is close to the inner side wall of the pot liner. The container is located in the upper area of the pot. The container and the ingredients in it occupy most of the volume of the upper area of the pot. The water in the upper area of the pot accounts for a small proportion. The water in the pot is mainly stored in the groove. Thus, when heated, the water level in the inner pot can quickly drop from the container to the groove 12 .

4. The utility model has a food cooking device with a steaming type liner, including a cooking type liner, a pot body and a pot cover. The pot liner and the container are installed in the pot body. A heating element that heats the food in the container or pot, and the body of the pot is also equipped with a temperature control system for controlling the operation of the heating element. The cooking device can be used for various cooking methods such as boiling and steaming of ingredients, or steaming, or poaching. When using a cooking device to cook steamed rice, the user puts the rice into the container, and the water level in the inner pot is submerged to the height of the rice, and the temperature control system is operated to control the heating element to work to heat the inner pot, and the water in the inner pot is heated from the contents. The vessel gradually descends into the groove, and the water vapor in the groove is ejected from the vent hole at the bottom of the container to continue heating the rice until the rice is cooked, thereby realizing the first cooking of the rice and then steaming of the rice; when cooking soup, according to the user's needs , You can put the ingredients in the container, cook the soup first and then steam the soup, or cook the soup all the way, and take out the container after the soup is finished to quickly separate the soup.

5. The cooking device of the present utility model can be used for cooking steamed rice, steamed pasta and whole grains, cooking porridge, and making hot pot/soup. When cooking, press the corresponding button on the operation panel or rotate the gear switch to the corresponding position. The electric temperature control system or the mechanical temperature control system realizes the corresponding cooking function by turning on and off the power.

【Description of drawings】

Below in conjunction with accompanying drawing, the specific embodiment of the present utility model is described in further detail, wherein:

Fig. 1 is the structural representation of the first embodiment of the cooking type liner of the present invention;

Fig. 2 is a schematic structural view of the second embodiment of the cooking type liner of the present invention;

Fig. 3 is a schematic structural view of the third embodiment of the cooking type liner of the present invention;

Fig. 4 is a schematic structural view of the fourth embodiment of the cooking type liner of the present invention;

Fig. 5 is a schematic structural view of the first embodiment of the food cooking device with a steaming inner container of the present invention;

Fig. 6 is a schematic structural view of the second embodiment of the food cooking device with a steaming inner container of the present invention;

Fig. 7 is a schematic structural view of the third embodiment of the food cooking device with a steaming inner container of the present invention;

Fig. 8 is a schematic structural view of a fourth embodiment of a food cooking device with a steaming inner container of the present invention;

Fig. 9 is a schematic structural view of the fifth embodiment of the food cooking device with a steaming inner container of the present invention;

Fig. 10 is a schematic structural view of the sixth embodiment of the food cooking device with a steaming inner container of the present invention.

【Detailed ways】

Below in conjunction with accompanying drawing, the utility model will be further described:

As shown in Figures 1-4, a cooking inner pot includes a pot pot 1 and a container 2 for holding food materials placed in the pot pot 1, and the pot bottom of the pot pot 1 is concavely formed There is a groove 12 for holding water or water and ingredients, and a support portion 11 is provided between the groove 12 and the container 2 for supporting the container 2, and the container 2 is provided with a water supply Vent holes through which steam passes to cook the food inside. The ventilation hole is arranged at the bottom of the storage vessel, so that water vapor can pass through the bottom of the storage vessel to steam the food, or the ventilation hole is arranged at the bottom and side wall of the storage vessel, so that the water vapor can pass through the bottom of the storage vessel. Bottom and side walls are pierced to steam food. The ventilation holes can block the passage of rice grains. The holding vessel 2 is held up by the support portion 11 and is located above the groove 12, thus, the water in the pot liner 1 can evaporate and descend to the bottom of the holding vessel 2 during the heating process, and the water in the groove 12 can be Continue heating, water vapor passes through the ventilation holes on the storage container 2, and realizes the steaming of the ingredients in the storage container 2. The cooking type liner of the utility model has a simple structure, is suitable for various types of pots, is suitable for various cooking methods, and can be used for cooking, steaming, steaming, or poaching of food materials.

As shown in FIGS. 1 , 3 and 4 , the groove 12 is formed by a concave central area of the inner pot 1 , and the support portion 11 is arranged at the joint between the notch of the groove 12 and the inner wall of the inner pot 1 . The water vapor formed by the heating of the water in the groove rises from the central area of the inner pot and flows to the surroundings, passes through the vent holes on the storage vessel, and steams the ingredients.

As shown in FIG. 2 , the groove 12 is concavely formed along the side wall of the inner pot 1 , and the support portion 11 is located in the middle area of the inner pot 1 . The water vapor formed by the heating of the water in the groove rises from the side wall area of the inner pot and flows to the middle area, passes through the ventilation holes on the storage vessel, and steams the ingredients.

As shown in FIGS. 3 and 4 , the support portion 11 is disposed on the bottom of the inner pot 1 and/or the bottom of the container 2 . The support part can be arranged on the bottom of the inner pot, also can be arranged on the storage vessel, and can also be arranged on the bottom of the pot and the storage vessel at the same time.

A steam channel for the water vapor in the groove 12 to pass through and flow to the side of the storage vessel 2 is provided between the support portion 11 and the storage vessel 2 . The water vapor formed by heating the water in the groove can flow to the side of the storage vessel 2 through the steam channel, thus, the sides of the storage vessel 2 are filled with steam, the whole storage vessel is filled with steam inside and outside, and the ingredients are heated evenly.

The support part 11 can be arranged in various shapes, it can be a slope structure as shown in Figures 1 and 2, or it can be set as an outwardly protruding flange or protrusion, and the flanges or protrusions are arranged at intervals, as shown in Figure 3 and 4.

The inner pot 1 is divided up and down into an upper layer matched with the container 2 and a lower layer forming a groove 12, the container 2 is set on the upper layer of the inner pot 1, and the side wall of the inner container 2 is close to the inner wall 1 inner wall of the There is a gap between the side wall of the container 2 and the inner side wall of the inner pot 1 . The container 2 is located in the upper area of the inner pot 1. The container and the ingredients in it occupy most of the upper area of the inner pot. The water in the upper area of the inner pot 1 accounts for a small proportion. In the groove 12, thus, the water level in the pot liner 1 can quickly drop from the holding vessel 2 to the groove 12 when heated.

The cooking type liner of the utility model can be used directly on an electromagnetic cooker or a gas stove, and can also be placed in cooking devices such as an electric rice cooker and an electric heating pot to be used as a liner.

As shown in Figure 5-10, a food cooking device with a steaming inner pot includes a cooking inner pot, a pot body 3 and a pot cover 4, and the pot pot 1 and the container 2 are installed in the pot body 3 The pot body 3 is provided with a heating element 6 for heating the container 2 or the ingredients in the pot liner 1, and the pot body 3 is also provided with a temperature control system for controlling the operation of the heating element 6. The cooking device can be used for various cooking methods such as boiling and steaming of ingredients, or steaming, or poaching. When using the cooking device to cook steamed rice, the user puts the rice into the container 2, and the water level in the inner pot is submerged to the height of the rice, and the temperature control system is operated to control the heating element 1 to work to heat the inner pot, and the water in the inner pot is heated from The storage vessel gradually descends into the groove, and the water vapor in the groove is sprayed out from the vent holes on the bottom and side walls of the storage vessel to continue heating the rice until the rice is cooked, thereby realizing the first cooking of the rice and then steaming of the rice; , according to the user's needs, you can put the ingredients in the container, cook the soup first and then steam the soup, or cook the soup all the way, and take out the container after the soup is finished to quickly separate the soup.

The heating element 6 is disposed on the bottom or sidewall of the groove 12 . The heating element can be arranged at the bottom of the groove 12, as in the embodiments shown in Figs. 5, 8, 9 and 10; it can also be arranged on the sidewall of the groove 12, as in the embodiments shown in Figs. 6 and 7 .

The temperature control system includes a side wall temperature sensing component 71 installed on the side wall of the groove 12. When the side wall temperature sensing component 71 detects that the temperature of the tank wall is higher than the set value, the temperature control system controls the heating element 6 Stop working, the bottom of the groove 12 is provided with a bottom temperature sensing assembly 72 for detecting the bottom temperature of the tank to prevent dry burning.

The temperature control system of the cooking device of the utility model can be an electric control type temperature control system, and can also be a mechanical type temperature control system.

As shown in Figures 5, 8 and 9, when the temperature control system is an electronically controlled temperature control system, the electronically controlled temperature control system also includes an electrical connection for controlling the heating element 6, the side wall The temperature sensing component 71, the operation panel 511 for controlling the operation of the bottom temperature sensing component 72, the control circuit board 512 and the fuse 513, the side wall temperature sensing component 71 and the bottom temperature sensing component 72 are all temperature sensors. When steaming rice, when the water volume drops to the height where the side wall temperature sensor is installed, the temperature of the side wall of the pot here rises beyond the set value, and the side wall temperature sensor sends a signal to the control circuit board 512, and the electric control program controls the relay to be powered off. End the steaming process.

As shown in Figures 6, 7 and 10, when the temperature control system is a mechanical temperature control system, the mechanical temperature control system also includes an electrical connection for controlling the heating element 6, side wall temperature sensing Component 71 , a gear switch 521 , a knob 522 and a fuse 523 for controlling the operation of the bottom temperature-sensing component 72 , the sidewall temperature-sensing component 71 and the bottom temperature-sensing component 72 are thermostats. When steaming rice, when the water volume drops to the height where the side wall thermostat is installed, the temperature of the pot body here rises above the set value, and the thermostat acts to cut off the power, ending the steaming process.

As shown in Figures 7 and 8, the cooking device of the present invention can also be configured as a split type. The pot body 3 includes a pot body 31 and a base 32, the pot body 31 is removably arranged on the base 32, the pot liner 1 and the container 2 are installed in the pot body 31, and the pot body 31 It is electrically connected with the temperature control system in the base 32 through a power coupler. In the embodiment shown in Figure 7, the temperature control system in the pot body 3 is a mechanical temperature control system, and the bottom temperature sensing component 72, gear switch 521 and knob 522 of the temperature control system are all arranged on the base 32, The fuse 523 is arranged at the bottom of the pot liner 1, the side wall temperature sensing assembly 71 and the heating element 6 are installed on the side wall of the groove 12, and the side wall temperature sensing assembly 71 and the heating element 6 are installed at different side wall positions. The heating element 6 can also be installed at the bottom of the groove 12 . In the embodiment shown in Figure 8, when the temperature control system in the pot body 3 is an electronically controlled temperature control system, the bottom temperature sensing component 72, operation panel 511 and PCB board 512 of the temperature control system are all arranged on the base 32 , the fuse 513 is arranged at the bottom of the inner pot 1 , the side wall temperature sensing component 71 is installed on the side wall of the groove 12 , and the heating element 6 is arranged at the bottom of the groove 12 . The heating element 6 can also be installed on the side wall of the groove 12 .

As shown in Figures 9 and 10, the cooking device of the present invention can also be configured as a sealed type. The inside of the pot body 3 is provided with a thermal insulation cover 8, and the pot gall 1 and the container 2 are installed in the thermal insulation cover 8, and a seal for sealing the pot gut 1 is also provided between the pot body 3 and the pot cover 4. Cover 41. The sealing cap 41 is used to prevent steam leakage. Described pot cover 4 is provided with the steam valve that is used for steam discharge, avoids overflowing soup juice and reduces the speed that steam is discharged directly. In the embodiment shown in Figure 9, the temperature control system is an electronically controlled temperature control system, the side wall temperature sensing component 71 is a temperature sensor, and the temperature sensor is installed on the outside of the heat preservation cover 8 and passes through the heat preservation cover 8 Against the side wall of the groove 12 , the pot cover 4 is a flip type, the sealing cover 41 is against the inner side of the opening of the pot liner 1 , and the operation panel 511 and the control circuit board 512 are arranged on the pot cover 4 . In the embodiment shown in Figure 10, the temperature control system is a mechanical temperature control system, the side wall temperature sensing assembly 71 is a thermostat, and the thermostat is installed on the outside of the heat preservation cover 8 and passes through the heat preservation cover 8 against the side wall of the groove 12, the pot cover 4 is a snap-fit type, the sealing cover 41 is fastened on the outer side of the gallbladder edge of the pot liner 1, the operation surface sticker 531, the indicator light plate 532, the toggle The switch 533 is arranged on the pot body 3 .

The cooking device of the utility model can be used for cooking steamed rice, steamed pasta and coarse grains, cooking porridge, and making hot pot/soup. When cooking, press the corresponding button on the operation panel or rotate the gear switch to the corresponding position, and the electric control The automatic temperature control system or the mechanical temperature control system implements the power on and off to realize the corresponding cooking function.

A method of using a food cooking device with a cooking type inner container, the method of using includes:

When cooking an ingredient, it has the following steps:

Step 1, put the ingredients and water, put the ingredients to be cooked in the container 2, pour water into the inner pot 1, the depth of water is the height to submerge the ingredients in the container 2;

Step 2, boil in water, turn on the cooking device, operate the temperature control system to let the heating element 6 work to heat the pot liner 1, the temperature of the water in the pot liner 1 and the container 2 rises, and the ingredients in the container 2 are heated to Realize boiled;

Step 3, the pot liner 1 is continuously heated to boil the ingredients for a certain period of time;

Step 4, finish cooking, take out the ingredients in the container 2 or take out the container 2 so that the ingredients in the container are separated from the soup in the inner pot 1, and take the soup in the inner pot 1 for consumption.

When the material in the container is rice,

Step 1, put rice and water, put the rice to be cooked in the container 2, pour water into the inner pot 1, the depth of water is the height of submerging the rice in the container 2;

Step 2, soaking the rice, powering on the cooking device, operating the temperature control system to let the heating element 6 work to heat the inner pot 1, the temperature of the water in the inner pot 1 and the container 2 rises, and the rice is soaked;

Step 3, cooking rice, the inner pot 1 is continuously heated, the water in the inner pot 1 and the container 2 boils, and the rice is cooked;

Step 4, steaming rice, the water in the pot 1 continues to be heated and boiled, the water is vaporized from liquid to water vapor, the liquid water in the pot 1 decreases rapidly, and the liquid water level drops from the container 2 to the groove 12, avoiding water Soaking rice, after the liquid water in the groove 12 boils to form water vapor, the water vapor is sprayed out through the vent hole on the container 2, and steams the rice through the rice in the container 2;

Step 5, finish steaming rice, side wall temperature sensing component 71 continuously detects the temperature change of the side wall of the groove, when the water level in the groove 12 drops below the set position, the temperature of the side wall of the groove rises to exceed the set temperature value, the temperature control system controls the heating element 6 to stop working, and finishes steaming rice.

When steaming pasta, put the ingredients into the container 2, pour water into the pot 1, the depth of the water is lower than the height of the ingredients in the container 2; power on the cooking device, operate the temperature control system to let the heating element 6 The work makes the inner pot 1 heated, and the water vapor formed by the heated water in the inner pot 1 passes through the ventilation hole on the container to heat the pasta, and the pasta is cooked.

When steaming coarse grains, such as corn or sweet potatoes, put the ingredients into the container 2. According to the above operation steps, it can also be boiled first and then steamed, or boiled or steamed throughout.

Claims (12)

1. A cooking type liner, characterized in that: comprising a pot liner (1) and a container (2) for holding food materials placed in the pot liner (1), the pot liner (1) ) is concavely formed with a groove (12) for holding water or water and food materials, and a groove (12) for supporting the holding vessel (2) is provided between the groove (12) and the holding vessel (2) In the support part (11), the container (2) is provided with a ventilation hole through which water vapor passes to steam the food therein. 2. A cooking type liner according to claim 1, characterized in that: the groove (12) is formed by a concave central area of the inner pot (1), and the support part (11) is arranged in the concave The junction of the notch of the groove (12) and the inner sidewall of the pot liner (1). 3. A cooking type liner according to claim 1, characterized in that: the groove (12) is concavely formed along the side wall of the pot liner (1), and the support part (11) is located The central region of the pot gall (1). 4. A cooking type liner according to any one of claims 1-3, characterized in that: the support part (11) is arranged on the bottom of the pot (1) and/or the container (2) bottom of. 5. A cooking type liner according to claim 4, characterized in that: between the support part (11) and the container (2), there is a water vapor in the groove (12) to pass through and a Steam channel to the sides of the serving vessel (2). 6. A cooking type liner according to any one of claims 1-3, characterized in that: the pot liner (1) is divided up and down into an upper layer that matches the container (2) and forms a groove (12 ), the storage container (2) is set on the upper layer of the inner pot (1), and the side wall of the storage container (2) is close to the inner wall of the inner pot (1). 7. A material cooking device using the cooking type inner container according to any one of claims 1 to 6, characterized in that it comprises a cooking type inner container, a pot body (3) and a pot cover (4), the The pot liner (1) and the container (2) are installed in the pot body (3), and the pot body (3) is provided with a container (2) or a pot liner (1) for heating the pot liner (1). ) The heating element (6) of the food material in the pot body (3) is also provided with a temperature control system for controlling the operation of the heating element (6). 8. A food cooking device with a steaming inner container according to claim 7, characterized in that: the heating element (6) is arranged on the bottom or side wall of the groove (12). 9. A food cooking device with a steaming inner container according to claim 7, characterized in that: the temperature control system includes a side wall temperature sensing component (71) installed on the side wall of the groove (12) , when the side wall temperature sensing component (71) detects that the temperature of the tank wall is higher than the set value, the temperature control system controls the heating element (6) to stop working, and the bottom of the groove (12) is provided with a groove for detecting Bottom temperature sensing assembly (72) in order to prevent dry burning. 10. A food cooking device with a steaming inner container according to claim 9, characterized in that: when the temperature control system is an electronically controlled temperature control system, the side wall temperature sensing component (71 ) and the bottom temperature sensing component (72) are temperature sensors; when the temperature control system is a mechanical temperature control system, the side wall temperature sensing component (71) and the bottom temperature sensing component (72) are temperature sensors controller. 11. A food cooking device with a cooking type inner pot according to any one of claims 7-10, characterized in that: the pot body (3) includes a pot body (31) and a base (32), the The pot body (31) is removably arranged on the base (32), the pot gall (1) and the container (2) are installed in the pot body (31), the pot body (31) and the base ( 32) The temperature control system inside is electrically connected through a power coupler. 12. A food cooking device with a steaming inner pot according to any one of claims 7-10, characterized in that: the pot body (3) is provided with a heat preservation cover (8), and the pot liner ( 1) and the holding vessel (2) are installed in the heat preservation cover (8), and a sealing cover (41) for sealing the pot liner (1) is also provided between the pot body (3) and the pot cover (4).

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