CN218942822U - Rice anti-sticking pot cooking utensil - Google Patents

Abstract

The utility model discloses a rice anti-sticking cooking utensil, belongs to the technical field of food processing, and aims to overcome the defect of high noise of an existing uncoated non-sticking rice cooker. The anti-sticking rice cooker comprises a cooker body, a cooker liner and a cooker cover, wherein the cooker liner is provided with a cooking cavity, a spacing cavity is arranged between the outer wall of the cooker liner and the cooker body, and the upper end of the cooker liner is in sealing butt joint with the cooker cover; a steam channel is arranged between the cooking cavity and the spacing cavity. The condensed water in the partition cavity evaporates to absorb heat, which is favorable for the rapid reduction of the temperature of the pot liner, thereby condensing the steam near the inner wall of the pot liner to form a water-wetting film attached to the inner wall of the pot liner, and the water-wetting film is blocked between the rice and the pot liner to prevent the rice from sticking to the pot. The effect of non-stick pan can be realized without installing a fan, noise generated by fan operation is avoided, silence of cooking utensil use is improved, and user experience is improved.

Description

Rice anti-sticking pot cooking utensil

Technical Field

The utility model belongs to the technical field of food processing, and relates to a rice anti-sticking cooking utensil.

Background

In order to achieve the non-stick effect of rice, a layer of non-stick coating is arranged on the inner surface of the pot liner, but the non-stick coating has a limited service life in the use process of a user, is rubbed or scratched at high temperature, so that the non-stick effect of the pot liner cannot be achieved for a long time, the fallen coating is easy to mix into the rice and is mistakenly eaten by people, the health of a human body is affected, after the coating falls off, the substrate of the pot liner is exposed, the substrate is directly exposed in the cooking environment such as high temperature and high humidity, the food sanitation and safety are affected, and therefore, when the coating falls off, the pot liner is not suitable for continuous use.

In the prior art, an air-cooled uncoated pot liner non-sticking cooking technology appears. The fan is arranged in the pot body of the electric cooker, the pot liner can be quickly cooled by starting the fan, a layer of water-wetting film is quickly formed on the inner wall of the pot liner, the rice can be prevented from being stuck to the pot by the water-wetting film, and therefore the effect that the non-stick rice is cooked by the non-coating pot liner is achieved. But this scheme needs to install the fan in the pot body, has increased the cost of electric rice cooker, and the fan can produce obvious noise in the operation in-process moreover, and user's use experience is relatively poor.

Disclosure of Invention

The utility model provides a rice anti-sticking cooking utensil aiming at the problems in the prior art, and aims to overcome the defect of loud noise of the existing uncoated non-sticking rice cooker.

The utility model is realized in the following way:

the anti-sticking rice cooker comprises a cooker body, a cooker liner arranged in the cooker body and a cooker cover covered on the cooker body, wherein the cooker liner is provided with a cooking cavity, a spacing cavity is arranged between the outer wall of the cooker liner and the cooker body, and the upper end of the cooker liner is in sealing butt joint with the cooker cover;

the steam channel is arranged between the cooking cavity and the spacing cavity, so that steam in the cooking cavity can enter the spacing cavity through the steam channel, the steam is provided with condensed water on the outer wall of the pot liner and the pot body, and the pot liner is cooled and anti-sticking through evaporation of the condensed water.

When cooking rice, the rice water mixture is placed in the cooking cavity, the heating device in the pot body heats the pot liner, steam generated by heating of the rice water mixture enters the partition cavity through the steam channel, part of the steam condenses and liquefies to release heat, so that the temperature in the partition cavity is in a higher state, heat dissipation of the pot liner is reduced, part of steam is prevented from being directly discharged, heat carried by the steam is fully utilized, and condensed water can be attached to the outer wall of the pot liner and the pot body.

With the progress of culinary art, the liquid water in the culinary art chamber reduces gradually, and the liquid water in the culinary art chamber has evaporated the back, and when the pot courage continued to be heated, the condensation water on the pot courage outer wall can prevent that pot courage temperature from rising sharply, avoids the burnt pot phenomenon of sticking to appear of rice. When the pot liner stops being heated, condensed water on the outer wall of the pot liner and the pot body can be quickly evaporated under the action of waste heat of the pot liner, and the condensed water is evaporated to absorb heat, so that the temperature of the pot liner is favorably and quickly reduced, steam near the inner wall of the pot liner is condensed to form a water-wetting film attached to the inner wall of the pot liner, and the water-wetting film is blocked between rice and the pot liner to prevent rice from sticking to the pot. According to the scheme, the fan is not required to be installed, the effect of the non-stick pan can be achieved by cooking rice without the coating liner, the manufacturing cost of the cooking appliance is reduced, noise generated by operation of the fan is avoided, silence of the use of the cooking appliance is improved, and the use experience of a user is improved.

Preferably, the pot cover is provided with an exhaust passage, and an air inlet of the steam passage is connected with the exhaust passage so as to be communicated with the cooking cavity. Therefore, the number of holes on the lower surface of the pot cover can be reduced, and the processing difficulty of the pot cover is reduced. In addition, the pot cover is generally provided with an anti-overflow valve on the exhaust channel, the air inlet of the steam channel is connected to the exhaust channel, and the anti-overflow valve can prevent bubbles in the cooking cavity from overflowing into the steam channel and prevent the steam channel from being blocked.

Alternatively, the air inlet of the steam channel is directly communicated with the cooking cavity.

Preferably, the air outlet of the steam channel is communicated with the bottom of the separation cavity. The steam tends to flow upwards, the steam outlet of the steam channel is communicated with the bottom of the separation cavity, so that the steam flows out of the steam outlet and flows to the upper pot liner, more condensed water can be formed on the outer wall of the pot liner, and the anti-sticking effect is improved.

Preferably, the pot body is provided with a supporting part, the upper end of the pot liner is provided with a flanging, and the supporting part is provided with a sealing ring which is abutted with the lower surface of the flanging. Therefore, fit gaps are avoided between the pot body and the pot liner at the supporting part and the flanging position, steam entering into the separation cavity is prevented from entering into the pot body, and the protection effect on components in the pot body is achieved.

Preferably, the pan body is provided with a drainage channel, and a water inlet of the drainage channel is communicated with the bottom of the separation cavity. When a large amount of condensed water on the pot body increases, the condensed water can flow towards the bottom of the interval cavity in a converging way. When a large amount of condensed water on the outer wall of the pot liner increases, the condensed water can fall onto the pot body and flow towards the bottom of the separation cavity in a converging way. The drainage channel with the water inlet arranged at the bottom of the interval cavity is favorable for timely draining condensed water. The drainage channel also enables the compartment to be communicated with the outside, keeps the air pressure balance of the compartment and the outside environment, avoids the phenomenon that steam in the cooking cavity cannot enter the compartment due to overhigh air pressure of the compartment, ensures that sufficient steam can enter the compartment and condense on the outer wall of the pot liner and the pot body, and improves the effect of preventing rice from sticking to the pot.

Preferably, the water inlet position of the water drainage channel is lower than the air outlet position of the steam channel. Therefore, condensed water on the pot body can be prevented from flowing back into the steam channel, and the risk of blockage of the steam channel is reduced.

Preferably, a communication channel is arranged between the steam channel and the drainage channel so as to guide liquid water in the steam channel to the drainage channel, and a first switch valve is arranged on the communication channel so as to open or close the communication channel. In the process that steam passes through the steam channel, part of the steam can be condensed to form liquid water, if the liquid water is accumulated in the steam channel, the steam channel can be blocked, when the first switch valve is opened, the liquid water in the steam channel can be discharged to the drainage channel through the communication channel, and the blockage caused by the accumulation of excessive liquid water in the steam channel is avoided. Closing the first switch valve can avoid steam in the steam channel to bypass the compartment and directly discharge from the drainage channel, and the setting of the first switch valve ensures that the liquid water in the steam channel can be cleaned and discharged and simultaneously ensures that the steam in the steam channel can fully enter the compartment and be condensed on the outer wall of the pot liner and the pot body.

Preferably, a second switch valve is arranged on the steam channel to open or close the steam channel. Thus, the steam quantity entering the compartment is convenient to control, the anti-sticking effect is better controlled, and the phenomenon that the taste of rice is influenced by excessive water generated on the inner wall of the pot liner is avoided.

Preferably, the steam channel is provided with a liquid storage cavity for storing liquefied water in the steam channel. Condensed water liquefied in the steam channel can be temporarily stored in the liquid storage cavity, so that the condensed water of the steam channel is prevented from blocking the steam channel.

Preferably, the steam channel is a through hole positioned at the upper end part of the pot liner. The steam channel is only one through hole on the pot liner, and the structure is simple.

According to the rice anti-sticking cooking utensil provided by the utility model, condensed water in the partition cavity evaporates to absorb heat, so that the temperature of the pot liner is reduced rapidly, steam near the inner wall of the pot liner is condensed to form the water-wetting film attached to the inner wall of the pot liner, and the water-wetting film is blocked between rice and the pot liner to prevent rice from sticking to the pot. The effect of non-stick pan can be realized without installing a fan, noise generated by fan operation is avoided, silence of cooking utensil use is improved, and user experience is improved.

Drawings

FIG. 1 is a schematic diagram of an electric rice cooker;

FIG. 2 is a schematic cross-sectional view of an electric rice cooker;

FIG. 3 is an enlarged view of portion A of FIG. 2;

fig. 4 is an enlarged view of a portion B in fig. 2.

The drawings are marked with the following description: 100. a pot body; 110. a compartment; 120. a steam channel; 121. an air inlet; 122. an air outlet; 130. a support part; 131. a seal ring; 140. a drainage channel; 141. a water inlet; 200. a pot liner; 210. a cooking cavity; 220. flanging; 300. a pot cover; 310. an exhaust passage; 320. and an anti-overflow valve.

Detailed Description

The following detailed description of the embodiments of the present utility model is provided with reference to the accompanying drawings, so that the technical scheme of the present utility model can be understood and mastered more easily. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the utility model.

The embodiment provides an anti-sticking rice cooker, which is a specific application of the innovative scheme of the utility model to the rice cooker, and can also be applied to other cooking appliances such as pressure cooker and the like capable of cooking rice.

As shown in fig. 1-2, the electric cooker comprises a cooker body 100, a cooker liner 200 arranged in the cooker body 100 and a cooker cover 300 covered on the cooker body 100, wherein the cooker liner 200 is provided with a cooking cavity 210, a spacing cavity 110 is arranged between the outer wall of the cooker liner 200 and the cooker body 100, and the upper end of the cooker liner 200 is in sealing butt joint with the cooker cover 300; a steam channel 120 is provided between the cooking cavity 210 and the space cavity 110, so that steam in the cooking cavity 210 can enter the space cavity 110 through the steam channel 120, so that the steam has condensed water on the outer wall of the pot liner 200 and the pot body 100, and the pot liner 200 is cooled and anti-adhesion by evaporation of the condensed water.

When rice is cooked, the rice water mixture is placed in the cooking cavity 210, the heating device in the pot body 100 heats the pot liner 200, steam generated by heating of the rice water mixture enters the partition cavity 110 through the steam channel 120, part of the steam condenses and liquefies to release heat, the temperature in the partition cavity 110 is in a higher state, heat dissipation of the pot liner 200 is reduced, part of steam is prevented from being directly discharged, heat carried by the steam is fully utilized, and condensed water can be attached to the outer wall of the pot liner 200 and the pot body 100. The heating device can adopt an electromagnetic wire coil or a heating disc.

As cooking proceeds, the liquid water in the cooking cavity 210 gradually decreases, and when the inner container 200 continues to be heated after the liquid water in the cooking cavity 210 is evaporated, the condensed water on the outer wall of the inner container 200 can prevent the temperature of the inner container 200 from rising sharply, so as to avoid the phenomenon of burning and sticking rice. When the pot liner 200 stops being heated, condensed water on the outer wall of the pot liner 200 and the pot body 100 can be quickly evaporated under the action of waste heat of the pot liner 200, and the condensed water is evaporated to absorb heat, so that the temperature of the pot liner 200 is quickly reduced, steam near the inner wall of the pot liner 200 is condensed to form a water-wetting film attached to the inner wall of the pot liner 200, and the water-wetting film is blocked between rice and the pot liner 200 to prevent rice from sticking to the pot.

According to the scheme, a fan is not required to be installed, the effect of non-stick cooking can be achieved by cooking rice without the coating pot liner 200, the manufacturing cost of the cooking appliance is reduced, noise generated by operation of the fan is avoided, silence of the use of the cooking appliance is improved, and the use experience of a user is improved. In other alternative embodiments, a fan may be installed in the pot 100 to assist in evaporation of condensed water, so as to increase the evaporation rate of condensed water.

As shown in fig. 2 and 4, the pot cover 300 has an exhaust passage 310, and the air inlet 121 of the steam passage 120 is connected to the exhaust passage 310 to communicate with the cooking cavity 210. Thus, the number of holes on the lower surface of the pot cover 300 can be reduced, and the processing difficulty of the pot cover 300 can be reduced. In addition, the pot cover 300 is generally provided with an anti-overflow valve 320 on the exhaust passage 310, and the air inlet 121 of the steam passage 120 is connected to the exhaust passage 310, and the anti-overflow valve 320 can prevent air bubbles in the cooking cavity 210 from overflowing into the steam passage 120, so as to avoid blockage of the steam passage 120. In other alternative embodiments, the air inlet 121 of the steam channel 120 may also be directly connected to the cooking cavity 210.

As shown in fig. 2 and 3, the air outlet 122 of the steam channel 120 is connected to the bottom of the compartment 110. The steam tends to flow upwards, the air outlet 122 of the steam channel 120 is communicated with the bottom of the interval cavity 110, so that the steam flows out of the air outlet 122 and then flows to the upper pot liner 200, more condensed water can be formed on the outer wall of the pot liner 200, and the anti-sticking effect is improved. In other alternative embodiments, the air outlet 122 of the steam channel 120 may also be connected to the side of the space 110, so that the air outlet 122 is higher, and thus, the condensate water is better prevented from flowing back from the air outlet 122, and the risk of blocking the steam channel 120 is reduced.

In other alternative embodiments, the steam channel 120 is a through hole located at the upper end of the pot bladder 200. The steam channel 120 is only one through hole on the pot liner 200, and the structure is simple.

As shown in fig. 4, the pot body 100 has a supporting portion 130, the upper end of the pot liner 200 has a flange 220, and the supporting portion 130 is provided with a sealing ring 131 that abuts against the lower surface of the flange 220. In this way, the fit clearance between the pot body 100 and the pot liner 200 is avoided at the positions of the supporting part 130 and the flanging 220, so that the steam entering the space 110 is prevented from entering the interior of the pot body 100, and the components in the pot body 100 are protected.

As shown in fig. 2 and 3, the pan body 100 is provided with a drain channel 140, and a water inlet 141 of the drain channel 140 is communicated with the bottom of the partition 110. When the condensed water on the pan body 100 increases greatly, the condensed water flows toward the bottom of the compartment 110. When a large amount of condensed water on the outer wall of the pot liner 200 increases, the condensed water also falls onto the pot body 100 and flows toward the bottom of the interval cavity 110 in a converging manner. The drain channel 140 with the water inlet 141 at the bottom of the compartment 110 facilitates timely drainage of condensed water. The drainage channel 140 also enables the compartment 110 to be communicated with the outside, so that the air pressure balance between the compartment 110 and the outside environment is maintained, the phenomenon that steam in the cooking cavity 210 cannot enter the compartment 110 due to the fact that the air pressure of the compartment 110 is too high is avoided, sufficient steam is ensured to enter the compartment 110 and be condensed on the outer wall of the pot liner 200 and the pot body 100, and the effect of preventing rice from sticking to the pot is improved. Arrows in the figure indicate the flow direction of the steam or condensed water.

As shown in fig. 3, the water inlet 141 of the drain passage 140 and the air outlet 122 of the steam passage 120 are positioned at the same level in the present embodiment. In other alternative embodiments, the water inlet 141 of the drain channel 140 may be positioned lower than the air outlet 122 of the steam channel 120. In this way, the condensate water on the pot body 100 can be prevented from flowing back into the steam channel 120, and the risk of blockage of the steam channel 120 is reduced.

As shown in fig. 2, the steam channel 120 in the present embodiment communicates with the drain channel 140 through the partition 110. In other alternative embodiments, a communication channel may be provided between the steam channel 120 and the drain channel 140 to guide the liquid water in the steam channel 120 to the drain channel 140, and a first switching valve may be provided on the communication channel to open or close the communication channel. In the process that the steam passes through the steam channel 120, part of the steam can be condensed to form liquid water, if the liquid water is accumulated in the steam channel 120, the steam channel 120 can be blocked, and when the first switch valve is opened, the liquid water in the steam channel 120 can be discharged to the drainage channel 140 through the communication channel, so that the blockage caused by the accumulation of excessive liquid water in the steam channel 120 is avoided. Closing the first switch valve can avoid that the steam in the steam channel 120 bypasses the compartment 110 and is directly discharged from the water discharge channel 140, and setting the first switch valve ensures that the liquid water in the steam channel 120 can be cleaned and discharged, and simultaneously ensures that the steam in the steam channel 120 can fully enter the compartment 110 and be condensed on the outer wall of the pot liner 200 and the pot body 100. The first switch valve can adopt an electromagnetic valve, and is controlled to be opened and closed by a controller of the electric cooker.

Further, a second switching valve is provided on the steam channel 120 to open or close the steam channel 120. By controlling the opening time and the opening time of the second switch valve, the steam amount entering the compartment 110 can be controlled, the anti-sticking effect can be better controlled, and the phenomenon that the taste of rice is influenced by excessive water generated on the inner wall of the pot liner 200 is avoided. The second switch valve can adopt an electromagnetic valve, and is controlled to be opened and closed by a controller of the electric cooker.

In other alternative embodiments, a liquid storage chamber is provided on the steam channel 120 to store the liquefied water in the steam channel 120. Condensed water liquefied in the steam channel 120 may be temporarily stored in the liquid storage chamber, avoiding the condensed water of the steam channel 120 from blocking the steam channel 120.

In the description of the present utility model, it should be understood that the terms "center," "lateral," "thickness," "upper," "lower," "vertical," "horizontal," "top," "bottom," "inner," "outer," "radial," "circumferential," and the like indicate or are based on the orientation or positional relationship shown in the drawings, merely to facilitate description of the utility model and simplify description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be configured and operated in a particular orientation, and thus should not be construed as limiting the utility model.

Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include one or more such feature. In the description of the present utility model, the meaning of "a plurality" is two or more, unless explicitly defined otherwise. In the present utility model, unless explicitly specified and limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally formed; can be directly connected or indirectly connected through an intermediate medium, and can be communicated with the inside of two elements or the interaction relationship of the two elements. The specific meaning of the above terms in the present utility model can be understood by those of ordinary skill in the art according to the specific circumstances.

It should be understood by those skilled in the art that, although the embodiments of the present utility model are disclosed above, the embodiments are merely adopted for the purpose of facilitating understanding of the embodiments of the present utility model, and are not intended to limit the embodiments of the present utility model. Any person skilled in the art can make any modification and variation in form and detail without departing from the spirit and scope of the embodiments of the utility model, but the scope of the embodiments of the utility model is defined by the appended claims.

Claims (10)

1. The anti-sticking rice cooker comprises a cooker body, a cooker liner arranged in the cooker body and a cooker cover covered on the cooker body, wherein the cooker liner is provided with a cooking cavity, a spacing cavity is arranged between the outer wall of the cooker liner and the cooker body, and the upper end of the cooker liner is in sealing butt joint with the cooker cover;

the cooking device is characterized in that a steam channel is arranged between the cooking cavity and the spacing cavity, so that steam in the cooking cavity can enter the spacing cavity through the steam channel, condensed water is arranged on the outer wall of the pot liner and the pot body, and the pot liner is cooled and anti-sticking through evaporation of the condensed water.

2. The rice anti-sticking cooking appliance according to claim 1, wherein the pot cover is provided with an exhaust passage, and an air inlet of the steam passage is connected with the exhaust passage to communicate with the cooking cavity;

alternatively, the air inlet of the steam channel is directly communicated with the cooking cavity.

3. The rice anti-sticking cooking appliance according to claim 1, wherein the air outlet of the steam channel is communicated with the bottom of the partition cavity.

4. The rice anti-sticking cooking utensil according to claim 1, wherein the pot body is provided with a supporting part, the upper end of the pot liner is provided with a flanging, and the supporting part is provided with a sealing ring which is abutted with the lower surface of the flanging.

5. The rice anti-sticking cooking utensil according to claim 1, wherein the pot body is provided with a drainage channel, and a water inlet of the drainage channel is communicated with the bottom of the partition cavity.

6. The rice anti-sticking cooking appliance according to claim 5, wherein a water inlet position of the water drainage channel is lower than a gas outlet position of the steam channel.

7. The rice anti-sticking cooking appliance according to claim 5, wherein a communication channel is provided between the steam channel and the drain channel to guide liquid water in the steam channel to the drain channel, and a first switching valve is provided on the communication channel to open or close the communication channel.

8. The rice anti-sticking pot cooking appliance according to any one of claims 1 to 7, wherein a second switching valve is provided on the steam passage to open or close the steam passage.

9. The rice anti-sticking pot cooking utensil according to any one of claims 1 to 7, wherein a liquid storage cavity is provided on the steam channel for storing liquefied water in the steam channel.

10. The rice anti-sticking cooking utensil according to any one of claims 1 to 7, wherein the steam passage is a through hole at an upper end portion of the inner container.

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