CN218164861U - Multifunctional cooker - Google Patents

Abstract

The utility model discloses a multifunctional cooking machine, which comprises a pot body with a cooking cavity and a pot cover, wherein the pot cover is provided with a stirring piece, the pot body is provided with a heating device and a temperature controller, and the temperature controller is used for controlling the heating device to heat the cooking cavity at a constant temperature; the cooking machine further comprises a storage rack which can be placed in the cooking cavity in a picking and placing mode, the storage rack is provided with a bearing portion and an avoiding portion, the avoiding portion is enclosed to form an avoiding space, and the stirring piece can stretch into the avoiding space and rotate. The temperature controller can control heating device with water heating to required temperature and keep, satisfy the thermostatic waterbath heating environment that vacuum low temperature culinary art needs, edible material after the vacuum packaging handles is placed in the supporter, and carry out water-bath heating according to eating the required temperature of material, stirring and supporter cooperation stretch into the supporter internal rotation, make the hydrologic cycle in the culinary art chamber flow when can not the mutual interference, eliminate the difference in temperature of the different positions of aquatic, make the temperature more even, and then make edible material thermally equivalent, improve the culinary art quality.

Description

Multifunctional cooking machine

Technical Field

The utility model belongs to the technical field of kitchen utensil, concretely relates to multi-functional machine of cooking.

Background

The vacuum low-temperature cooking is a cooking mode of vacuum sealing food materials in a vacuum bag and placing the vacuum sealed food materials in a constant warm water bath (generally at the temperature of about 55 ℃ or 65 ℃), wherein the cooking water bath time is generally about 1-48 hours, and long-time low-temperature cooking is adopted, so that the loss of moisture and weight is minimized, the original taste and color of food are kept, the nutritional ingredients of the food are kept, the raw juice and clear water of the food materials are separated, vitamin ingredients can be kept better than steaming and boiling, the same cooking result is ensured in each time, the vacuum low-temperature cooking can maximally prepare a kitchen in advance, and the food subjected to the vacuum low-temperature cooking can be frozen or refrigerated again and heated again when needed. For food materials such as beefsteak, seafood and the like, the food materials are fried and baked after being cooked at low temperature in vacuum, so that the food has fresh and tender texture and better mouthfeel.

However, the sous-vide cooking requires the purchase of a dedicated sous-vide cooking appliance, which not only increases the economic burden of the user, but also occupies the kitchen space, making the kitchen space more crowded.

In addition, the existing dish frying machine only has a few functions aiming at Chinese cooking, such as quick-frying, steaming, hot pot and the like, and for Western-style cooking in Europe and America, the traditional dish frying machine lacks corresponding cooking functions, so that the requirements of users who pursue the fresh and tender texture and have high requirements on taste of Western food cannot be met.

SUMMERY OF THE UTILITY MODEL

The utility model provides a multifunctional cooker to solve at least one of the above technical problems.

The utility model discloses the technical scheme who adopts does:

a multifunctional cooking machine comprises a pot body with a cooking cavity and a pot cover, wherein the pot cover is provided with a stirring piece, the pot body is provided with a heating device and a temperature controller, and the temperature controller is used for controlling the heating device to heat the cooking cavity at a constant temperature; the cooking machine further comprises a storage rack which can be placed in the cooking cavity in a picking and placing mode, the storage rack is provided with a bearing portion and an avoiding portion, the avoiding portion is enclosed to form an avoiding space, and the stirring piece can stretch into the avoiding space and rotate to stir liquid in the cooking cavity.

The supporter follows the circumference interval setting in culinary art chamber, dodge the space and be located the below of supporter, the central zone of supporter still has the confession the dodge mouth that stirring piece passed.

The bottom wall of the bearing part is provided with a hollow area so as to reduce the contact area of food and the bearing part.

The inner wall in culinary art chamber is provided with first location portion, the supporter is provided with second location portion, first location portion with the cooperation of second location portion is in order to fix a position the supporter.

The culinary art chamber has diapire and lateral wall, the diapire with the transition cambered surface has between the lateral wall, the transition cambered surface constitutes first location portion, second location portion for set up in the annular muscle position of supporter bottom, annular muscle position with the diapire adaptation.

The annular rib position is provided with a plurality of openings at intervals along the circumferential direction of the annular rib position.

The stirring piece comprises a transmission shaft and stirring blades, the stirring blades extend into the avoiding space, and the stirring blades are perpendicular to the transmission shaft.

The cooker also comprises an elastic piece, and the elastic piece is arranged between the pot cover and the transmission shaft so that the stirring piece can float up and down.

The stirring piece is detachably connected with the pot cover.

The dish frying machine further comprises a temperature measuring probe, and the position of the temperature measuring probe is not higher than the upper edge of the supporting part.

Since the technical scheme is used, the utility model discloses the beneficial effect who gains does:

1. the utility model discloses a cooking machine sets up the temperature controller and the supporter makes the cooking machine can realize low temperature culinary art function, thereby makes the cooking machine not only can satisfy the requirement of chinese style culinary art, can also carry out western style culinary art, enlarges the culinary art field of cooking machine realizes the intellectuality, the multi-functionalization of cooking machine. The temperature controller controls the heating device to heat the cooking cavity at a constant temperature, water injected into the cooking cavity can be heated to a required temperature and kept for a long time, a required constant-temperature water bath heating environment in the vacuum low-temperature cooking process is met, a user can place food materials processed by vacuum packaging in the cooking cavity, the storage rack is arranged in the cooking cavity, and the multifunctional cooking machine is operated according to the required temperature of the food materials to perform water bath heating.

Simultaneously stirring piece can with the supporter cooperation makes stirring piece stretches into the supporter internal rotation, when can not mutual interference, stirring piece stirs water in the culinary art chamber makes its circulation flow, eliminates the difference in temperature of aquatic different positions effectively, makes the temperature of water in the culinary art chamber is more even, and then makes edible material thermally equivalent, improves the culinary art quality of multi-functional cooking machine vacuum low temperature culinary art.

2. As an embodiment of the present invention, the supporting portion is disposed along the circumferential interval of the cooking cavity, so that two adjacent supporting portions have a gap therebetween, and the gap that water can pass through is ensured to be left between the food materials of the supporting portion, so that the food materials are heated more uniformly, further, the avoiding space is located below the supporting portion, the food materials of the supporting portion are ensured to be placed at a certain distance between the bottom walls of the cooking cavity, so as to further improve the contact area between the food materials and the water, and the stirring member is capable of passing through two adjacent gaps between the supporting portion and the avoiding opening of the central area of the storage rack extends into the avoiding space, so that the bottom of the cooking cavity stirs the water therein, drives the whole circulation flow of the water in the cooking cavity, so as to improve the heat transfer rate between the water in the cooking cavity, so that the temperature of the water is more uniform, and the food materials are heated uniformly.

3. As a preferred embodiment of the present invention, the bottom wall of the supporting portion has a hollow area, which reduces the food material and the contact area of the supporting portion, makes the water in the cooking cavity contact with the food material more sufficiently to heat, and improves the cooking quality of the vacuum low-temperature cooking of the multifunctional cooker, in addition, the hollow area reduces the water in the cooking cavity is right in the circulating flow process of the impact force generated by the rack, so as to ensure that the rack can not topple over under the impact force of water, and improve the stability of the rack.

4. As a preferred embodiment of the utility model, the culinary art chamber has diapire and lateral wall, the diapire with the transition cambered surface has between the lateral wall, the transition cambered surface does not change the original inner structure of cooking machine, annular muscle position with diapire adaptation takes place when inclined to one side as the supporter, because the arc structure of transition cambered surface and its surface are comparatively smooth, makes the offset the supporter can cooperate the transition cambered surface just slides to the exact position of predetermineeing under self action of gravity, guarantees the normal use of supporter improves the stability that the material was eaten to the supporter holding.

5. As an optimal implementation mode of the utility model, annular muscle position is provided with a plurality of openings along self circumference interval, improves intercommunication degree between the supporter is inside and the outside reduces the supporter is to the effect that blocks of water, and the rivers of being convenient for pass through, and the flow of water accelerates, and then improves heat transfer efficiency between the water in the culinary art chamber improves the homogeneity of temperature, and it is right to reduce rivers the impact force of supporter, further improves the stability of supporter.

Drawings

The accompanying drawings, which are described herein, serve to provide a further understanding of the invention and constitute a part of this specification, and the exemplary embodiments and descriptions thereof are provided for explaining the invention without unduly limiting it. In the drawings:

fig. 1 is a schematic structural view of the cooking machine according to the next embodiment of the present invention;

fig. 2 is a cross-sectional view of the cooking machine according to another embodiment of the present invention;

fig. 3 is a schematic structural view of the article rack according to the next embodiment of the present invention;

fig. 4 is a schematic structural view of the stirring member according to the next embodiment of the present invention.

Wherein:

1, a pan body; 11 a cooking cavity; 111 a first positioning portion;

2, covering the pot;

3, stirring parts; 31 rotating the shaft; 32 stirring blades;

4, a shelf; 41 a bearing part; 42 an escape part; 43 avoiding space; 44 avoidance ports; 45 a second positioning portion;

5, an elastic piece;

6 temperature measuring probe.

Detailed Description

In order to more clearly explain the overall concept of the present invention, the following detailed description is given by way of example in conjunction with the accompanying drawings.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

In addition, in the description of the present invention, it is to be understood that the terms "top", "bottom", "inner", "outer", "axial", "circumferential", and the like, indicate orientations and positional relationships based on the orientations and positional relationships shown in the drawings, are only for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.

In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," and "fixed" are to be construed broadly and may, for example, be fixedly connected, detachably connected, or integrally formed; the connection can be mechanical connection, electrical connection or communication; they may be directly connected or indirectly connected through intervening media, or may be connected through the use of two elements or the interaction of two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present application, unless expressly stated or limited otherwise, a first feature "on" or "under" a second feature may be directly contacting the second feature or the first and second features may be indirectly contacting the second feature through intervening media. In the description of the present specification, reference to the terms "implementation," "embodiment," "one embodiment," "example" or "specific example" or the like, means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

As shown in fig. 1 to 4, a multifunctional cooking machine comprises a pot body 1 with a cooking cavity 11, and a pot cover 2, wherein the pot cover 2 is provided with a stirring member 3, the pot body 1 is provided with a heating device and a temperature controller, and the temperature controller is used for controlling the heating device to heat the cooking cavity 11 at a constant temperature; the cooking machine further comprises a storage rack 4 which is arranged in the cooking cavity 11 in a picking and placing mode, the storage rack 4 is provided with a supporting part 41 and an avoiding part 42, the avoiding part 42 is enclosed to form an avoiding space 43, and the stirring piece 3 can stretch into the avoiding space 43 and rotate so as to stir liquid in the cooking cavity 11.

Preferably, the temperature controller is a PID temperature controller for adjusting the heating power of the heating device to maintain the water temperature at a constant temperature.

The utility model discloses a cooking machine sets up the temperature controller and supporter 4 makes the cooking machine can realize the low temperature culinary art function, thereby makes the cooking machine not only can satisfy the requirement of chinese style culinary art, can also carry out western style culinary art, enlarges the culinary art field of cooking machine realizes the intellectuality of cooking machine, multi-functional.

However, since the cooking machine is also provided with the stirring part 3, when the cooking machine is modified, it is not possible to simply superimpose the functions. Under the low temperature cooking mode in vacuum, still need with supporter 4 is put into in the culinary art chamber 11, consequently still need consider stirring piece 3 with supporter 4's cooperation relation is in order to guarantee under the stirring effect prerequisite of stirring piece 3 to water, avoid stirring piece 3 with supporter 4 takes place to interfere.

The temperature controller controls the heating device to heat the cooking cavity 11 at a constant temperature, so that water injected into the cooking cavity 11 can be heated to a required temperature and kept for a long time, a constant-temperature water bath heating environment required in the vacuum low-temperature cooking process is met, a user can place food materials subjected to vacuum packaging treatment in the cooking cavity 11 on the storage rack 4, and the multifunctional cooking machine is operated according to the required temperature of the food materials to perform water bath heating.

And simultaneously, supporter 4 still has dodge space 43, so that stirring member 3 can stretch into dodge in the space 43, and rotate in dodging space 43, when can not mutual interference, stirring member 3 stirs water in the culinary art chamber 11 makes its circulation flow, eliminates the difference in temperature of aquatic different positions effectively, makes the temperature of the water in the culinary art chamber 11 is more even, and then makes and eat the material thermally equivalent, improves the culinary art quality of multi-functional cooking machine vacuum low temperature culinary art.

The utility model discloses a vacuum low temperature culinary art work flow of cooking machine: the food is put into a vacuum bag and is sealed in vacuum, the packaged food is placed on the shelf 4, water which is over the food is added into the cooking cavity 11, the pot cover 2 is closed, the cooking temperature required by the food is set, and the cooking machine is continuously operated at the temperature.

The cooking mode of the vacuum low-temperature cooking of the cooking machine can achieve the purpose of uniformly heating food materials and the effect of pasteurization (pasteurization is to heat food at a lower temperature of 60-82 ℃ generally within a specified time to kill microbial nutrients, and is a method capable of achieving the aim of disinfection without damaging the quality of the food, the pasteurization heat treatment degree is lower, the food is generally heated at a temperature lower than the boiling point of water, and the heated medium is hot water), most of pathogenic microorganisms in the food materials are killed while the quality of the food materials is ensured, the safety and the sanitation of the food are ensured, and most of pathogenic bacteria in the food materials are basically killed due to pasteurization, so that the storage time of the food can be greatly prolonged.

In addition, the cooking mode of the vacuum low-temperature cooking of the cooking machine can also be used for unfreezing food materials, the food materials are placed into warm water or normal-temperature water in the traditional unfreezing food material mode, a large amount of time is consumed in the unfreezing mode, a large number of bacteria possibly breed on the outer surface of the food materials until the center of the food materials is completely unfrozen, and the unfreezing of the food materials is more uniform and rapid through the vacuum low-temperature cooking mode of the cooking machine, the unfreezing water temperature of the food materials is maintained at a temperature suitable for survival by avoiding the bacteria, and the food materials can be unfrozen rapidly and the safety of the food is guaranteed.

As a preferred embodiment of the present invention, as shown in fig. 1 to 3, the supporting portion 41 is disposed along the circumferential direction of the cooking cavity 11 at intervals, the avoiding space 43 is located below the supporting portion 41, and the central region of the rack 4 further has an avoiding opening 44 through which the stirring part 3 passes.

The supporting parts 41 are arranged along the circumferential direction of the cooking cavity 11 at intervals, so that a gap is formed between every two adjacent supporting parts 41, a gap which can allow water to pass through is guaranteed to be reserved between food materials of the supporting parts 41, the contact area of the food materials and the water is increased, the food materials are heated more uniformly, furthermore, the avoiding space 43 is located below the supporting parts 41, a certain distance is guaranteed to be reserved between the food materials of the supporting parts 41 and the bottom wall of the cooking cavity 11, the contact area of the food materials and the water is further increased, the stirring part 3 can extend into the avoiding space 43 through the gap between the two adjacent supporting parts 41 and the avoiding port 44 in the central area of the storage rack 4 to rotate, the water in the cooking cavity 11 is stirred from the bottom of the cooking cavity 11, a heating device is usually arranged below the cooking cavity 11, therefore, the stirring part 3 is close to a heat source and stirs water flow, the water flow with higher temperature can be accelerated to flow to the water flow with lower temperature, the whole water in the cooking cavity 11 flows circularly, the water in the cooking cavity 11 is increased, and the temperature is heated more uniformly, and the heat transfer speed of the water is more uniform.

As a preferred example of the present embodiment, as shown in fig. 1 to 3, the bottom wall of the supporting portion 41 has a hollow area to reduce the contact area between the food and the supporting portion 41.

The diapire of bearing portion 41 has the fretwork region, reduces the edible material with the area of contact of bearing portion 41 makes water in the culinary art chamber 11 with eat more abundant contact heating of material, improve the culinary art quality of multi-functional cooking machine vacuum low temperature culinary art, in addition, the fretwork region has reduced water in the culinary art chamber 11 is right at the in-process that the circulation flows the impact force that supporter 4 produced guarantees supporter 4 can not topple over under the impact force of water, improves supporter 4's stability.

As a specific example of the embodiment, the top of the supporting part 41 has an opening structure so that a partial area of the food material can be placed in the supporting part 41, so as to improve the stability of the food material placed on the shelf 44.

Further, as shown in fig. 1 to 3, the width of the opening structure decreases from the outer edge of the rack 44 to the axis, the bottom of the supporting portion 41 is a metal rod structure, the supporting portion 41 is a frame structure as a whole, and the rod structure is used to support food. The two sides of the food material are erected at the edge of the opening structure, the rod-shaped structure supports the bottom of the food material, and the food material is stably placed in the storage rack 4 under the combined action of the three points, and because the contact area between the storage rack 4 and the food material is small, the food material can be fully contacted and heated with water, so that the food material is further uniformly heated, and the cooking quality is improved; in addition, this kind of mode cooperation of eating material through three points of supporter 4 the width of open structure by the outer fringe to the axle center of supporter 44 decreases progressively, makes supporter 4 can place the edible material of unidimensional size, improves supporter 4's adaptability.

As a preferred embodiment of the present invention, as shown in fig. 1 to 3, the inner wall of the cooking cavity 11 is provided with a first positioning portion 111, the article placing rack 4 is provided with a second positioning portion 45, the first positioning portion 111 and the second positioning portion 45 cooperate to position the article placing rack 4.

The shelf 4 is positioned in the cooking cavity 11 by the first positioning part 111 and the second positioning part 45; be convenient for supporter 4 places in preset position department in the culinary art chamber 11 guarantees the stable cooperation between the two, avoids in the installation rack 4 is in the skew takes place for position in the culinary art chamber 11, because stirring piece 3 stirs during the water in the culinary art chamber, rivers can constantly strike supporter 4, and first location portion 111 with the cooperation of second location portion 45 can improve supporter 4's stability guarantees supporter 4 can not empty under the impact of rivers, guarantees that vacuum low temperature culinary art process goes on smoothly.

In the present embodiment, the manner of matching the first positioning portions 111 and the second positioning portions 45 is not particularly limited.

In one embodiment, as shown in fig. 2, the cooking cavity 11 has a bottom wall and a side wall, and a transition arc surface is formed between the bottom wall and the side wall, the transition arc surface constitutes the first positioning portion 111, the second positioning portion 45 is an annular rib provided at the bottom of the rack 4, and the annular rib is adapted to the bottom wall.

Because stirring member 2 is in stir water in dodging space 43, be in promptly the water is stirred to the bottom of culinary art chamber 11, makes the rivers impact force of culinary art chamber 11 bottom is great, probably can make the skew takes place for the bottom of supporter 4, influences the normal use of supporter, for this reason, the diapire with the transition cambered surface has between the lateral wall, the transition cambered surface does not change the original inner structure of cooking machine, annular muscle position with the diapire adaptation takes place when inclined to one side when supporter 4, because the arc structure of transition cambered surface and its surface are comparatively smooth, makes the position skew supporter 4 can cooperate the transition cambered surface just slides to the exact position of predetermineeing under self action of gravity, guarantees the normal use of supporter 4 improves the stability of the material is eaten to supporter 4 holding.

In another embodiment, the second positioning portion 45 is an annular rib position disposed at the bottom of the shelf 4, the bottom wall of the cooking cavity 11 is recessed downward to form a limiting groove, or the bottom wall of the cooking cavity 11 extends upward to form a limiting rib and a limiting groove, the limiting groove forms the first positioning portion, and the annular rib position is mounted in the limiting groove.

Annular muscle position can direct mount in the spacing groove, easily installation, through the structure of spacing groove both sides can with annular muscle position forms the backstop, so that supporter 4 stable install in culinary art chamber 11, it is right to avoid rivers lead to supporter 4's impact force supporter 4 takes place the skew, guarantees supporter 4's normal use improves the stability that supporter 4 holding was eaten the material.

Further, as shown in fig. 1 to 3, the annular rib is provided with a plurality of openings at intervals along the circumferential direction of the annular rib.

Annular muscle position is provided with a plurality of openings along self circumference interval, improves intercommunication degree between 4 inside and outsides of supporter reduces supporter 4 is to the effect that blocks of water, and the rivers of being convenient for pass through, flow with higher speed water, and then improve heat transfer efficiency between the water in the culinary art chamber 11 improves the homogeneity of temperature, and it is right to reduce rivers supporter 4's impact force, further improves supporter 4's stability.

As a preferred embodiment of the present invention, as shown in fig. 1 to 4, the stirring member 3 includes a transmission shaft 31 and a stirring blade 32, the stirring blade 32 extends into the avoiding space 44, and the stirring blade 32 is perpendicular to the transmission shaft 31. Specifically, the shape of the stirring blade 32 matches with the avoiding space 44, so that the stirring blade 32 can smoothly rotate in the avoiding space 44 and does not collide with the article carrier 4.

Stirring vane 32 with transmission shaft 31 sets up perpendicularly, can make during stirring vane 32 rotates, shared space is less, and then further avoid it with supporter 4 interferes, improves compact structure nature. After the pot cover 2 is covered on the pot body 1, the stirring blade 32 is located in the avoiding space 44, the stirring blade 32 is parallel to the bottom wall of the cooking cavity 11, the stirring blade 32 rotates, water in the cooking cavity 11 is stirred by the bottom of the cooking cavity 11, so that the water in the cooking cavity 11 uniformly and circularly flows, heat transfer between the water in different areas is facilitated, the water temperature is ensured to be uniform, food materials are fully contacted with the water by the flowing of the water, the food materials are uniformly heated, and the cooking quality is improved.

As a preferred embodiment of the present embodiment, as shown in fig. 2, the cooker further includes an elastic member 5, and the elastic member 5 is disposed between the lid 2 and the transmission shaft 31 to enable the stirring member 3 to float up and down.

Elastic deformation of elastic component 5 can do stirring 3 provides the ability along axial displacement, works as stirring 3 with supporter 4 perhaps during the inner wall contact of culinary art chamber 11, stirring 3 can remove in order to dodge to avoid taking place hard collision, avoid the inner wall of culinary art chamber 11 perhaps stirring 3 is scraped the damage.

As a preferred example of the present embodiment, the stirring member 3 is detachably connected to the lid 2.

The stirring part 3 is detachably connected with the pot cover 2, so that the stirring part 3 can be replaced, a user can replace different stirring parts according to different cooking requirements, so as to improve cooking efficiency and quality, when performing vacuum low-temperature cooking, the user can use the stirring blade 32 and the stirring part 3 vertically arranged on the transmission shaft 31, the quality of the vacuum low-temperature cooking is improved by matching the stirring part 3 with the storage rack 4, when performing frying, the user can replace the stirring part with the stirring part convenient for frying food materials, for example, in a specific example, the stirring blade is divided into a first part and a second part by taking the axis of the rotating shaft 31 as a boundary, the stirring blade of the first part is perpendicular to the rotating shaft so as to turn the food materials at the bottom of the cooking cavity 11, the stirring blade of the second part extends obliquely so as to turn the food materials at the side wall of the cooking cavity 11, so that the food materials are uniformly fried, the pot is prevented from being burnt, and the cooking quality is improved.

As a preferred embodiment of the present invention, as shown in fig. 1 to 3, the cooking machine further includes a temperature probe 6, and the position of the temperature probe 6 is not higher than the upper edge of the supporting portion 41.

The cooking machine further comprises a temperature measuring probe 6, the temperature measuring probe 6 can detect the temperature inside the cooking cavity 11 and is matched with the temperature controller and the heating device to control the temperature in the cooking cavity 11, the accuracy of the cooking temperature is guaranteed, the cooking quality is improved, and due to the fact that when food materials are cooked in a vacuum low-temperature mode, the temperature requirement on water heated by water bath is strict, therefore, the position of the temperature measuring probe 6 is not higher than the position of the upper edge of the supporting portion 41, the temperature measuring probe 6 is guaranteed to be deep below the water surface, the water temperature is accurately detected, the influence of water vapor on the temperature measuring result of the temperature measuring probe 6 is avoided, the accuracy of temperature control is improved, and the cooking effect of vacuum low-temperature cooking of the cooking machine is improved.

The utility model can be realized by adopting or using the prior art for reference in places which are not mentioned in the specification.

All the embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from other embodiments.

The above description is only an example of the present invention, and is not intended to limit the present invention. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.

Claims (10)

1. A multifunctional cooker comprises a cooker body with a cooking cavity and a cooker cover, wherein the cooker cover is provided with a stirring piece, and is characterized in that,

the pot body is provided with a heating device and a temperature controller, and the temperature controller is used for controlling the heating device to heat the cooking cavity at a constant temperature;

the cooking machine further comprises a storage rack which can be placed in the cooking cavity in a picking and placing mode, the storage rack is provided with a bearing portion and an avoiding portion, the avoiding portion is enclosed to form an avoiding space, and the stirring piece can stretch into the avoiding space and rotate to stir liquid in the cooking cavity.

2. The multifunctional cooker according to claim 1,

the supporter follows the circumference interval setting in culinary art chamber, dodge the space and be located the below of supporter, the central zone of supporter still has the confession the dodge mouth that stirring piece passed.

3. The multifunctional cooking machine as claimed in claim 2,

the bottom wall of the bearing part is provided with a hollow-out area so as to reduce the contact area of food and the bearing part.

4. The multifunctional cooker according to claim 1,

the inner wall in culinary art chamber is provided with first location portion, the supporter is provided with second location portion, first location portion with the cooperation of second location portion is in order to fix a position the supporter.

5. The multifunctional cooker according to claim 4,

the cooking cavity is provided with a bottom wall and a side wall, a transition arc surface is arranged between the bottom wall and the side wall, the transition arc surface forms the first positioning portion, the second positioning portion is an annular rib position arranged at the bottom of the storage rack, and the annular rib position is matched with the bottom wall.

6. The multifunctional cooker according to claim 5,

the annular rib position is provided with a plurality of openings along self circumference interval.

7. The multifunctional cooker according to claim 1,

the stirring piece includes transmission shaft and stirring vane, stirring vane stretches into in dodging the space, stirring vane with the transmission shaft sets up perpendicularly.

8. The multifunctional cooker according to claim 7,

the dish frying machine further comprises an elastic piece, wherein the elastic piece is arranged between the pot cover and the transmission shaft, so that the stirring piece can float up and down.

9. The multifunctional cooker according to claim 7,

the stirring piece is detachably connected with the pot cover.

10. The multifunctional cooker according to claim 1,

the dish frying machine further comprises a temperature measuring probe, and the position of the temperature measuring probe is not higher than the upper edge of the supporting part.

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