CN220236620U

CN220236620U - Low-oxygen electric steamer

Info

Publication number: CN220236620U
Application number: CN202321683468.6U
Authority: CN
Inventors: 牛军营; 郭鑫
Original assignee: Yueda Electronic Technology Co ltd
Current assignee: Yueda Electronic Technology Co ltd
Priority date: 2023-06-29
Filing date: 2023-06-29
Publication date: 2023-12-26
Anticipated expiration: 2033-06-29

Abstract

The application relates to the technical field of cooking appliances, in particular to a low-oxygen electric steamer which comprises a steamer body, wherein an inner cavity and a heater for heating the inner cavity are arranged in the steamer body, the inner cavity comprises a first space and a second space for containing water, and the first space is positioned above the second space and forms a closed cooking cavity with the steamer body; the first space is communicated with the second space through an openable air inlet; the first space is connected with a vacuumizing device for discharging air in the first space, and the air inlet is closed when the vacuumizing device is used for exhausting air. And the air in the first space is pumped out through the vacuumizing device, so that the first space is in a relatively low-oxygen state. Vapor generated in the second space enters the first space through the air inlet, so that cooking temperature can be ensured; in addition, the food is in a low-oxygen environment in the cooking process, so that the food is not easy to oxidize in the cooking process, and the nutritional ingredients and the taste of food materials of the food are reserved to a great extent.

Description

Low-oxygen electric steamer

Technical Field

The application relates to the technical field of cooking appliances, in particular to a low-oxygen electric steamer.

Background

The existing cooking utensil is characterized in that when food is heated, the food is contacted with air, so that the food is easy to oxidize in the heating process, and nutrition loss is caused. In addition, the existing cooking utensil is generally heated to boiling and steaming under normal pressure, so that food is not fresh and tender enough, the taste of food materials is greatly reduced, and the requirements of users on delicacy cannot be met.

Disclosure of Invention

In order to effectively overcome the defect that food is oxidized when being contacted with air in the heating process of the food in the prior art and improve the mouthfeel of the food, the application provides a low-oxygen electric steamer.

The application provides a low oxygen electric steamer adopts following technical scheme:

the low-oxygen electric steamer comprises a steamer body, wherein an inner cavity and a heater for heating the inner cavity are arranged in the steamer body, the inner cavity comprises a first space and a second space for containing water, and the first space is positioned above the second space and forms a closed cooking cavity with the steamer body;

the first space is communicated with the second space through an openable air inlet; the first space is connected with a vacuumizing device for exhausting air in the first space, and the air inlet is closed when the vacuumizing device is used for exhausting air.

Through adopting above-mentioned technical scheme, when using, add appropriate amount of water in to the second space, then put the food material that will cook in cooking cavity, take out the air in the confined first space through evacuating device, make first space be in relative hypoxia state. At the moment, when the second space is heated, heat is transferred to water, the water is heated to generate steam, so that 100-DEG steam enters the first space through the air inlet, the cooking temperature can be ensured, meanwhile, the condensation of the steam in the first space is greatly reduced, and the cooking efficiency is ensured;

in addition, the food is in a low-oxygen environment and hardly contacts with air in the cooking process, so that the food is not easy to oxidize in the cooking process, and the nutritional ingredients and the taste of food materials of the food are reserved to a great extent;

in addition, when the vacuumizing device is used for vacuumizing, the air inlet is closed, so that the first space and the second space are two independent spaces, and air in the second space is prevented from being pumped away, so that water is maintained in a normal environment, and the heating temperature of the water is not influenced; and after the vacuumizing device finishes pumping, the air inlet is opened, so that steam generated in the second space conveniently enters the first space to steam food.

Optionally, the vacuumizing device is located in the machine body and located outside the inner cavity, and the air outlet end of the vacuumizing device is communicated with the outside.

Through adopting above-mentioned technical scheme, evacuating device sets up in the organism, effectively reduces the space that occupies, and need not external evacuating device, easy operation.

Optionally, a heat preservation cavity independent of the inner cavity is arranged in the machine body, and the heat preservation cavity is positioned below the inner cavity or arranged at the periphery of the inner cavity; and the air outlet end of the vacuumizing device is communicated with the heat preservation cavity.

Through adopting above-mentioned technical scheme, evacuating device is with the air in the first space evacuation to the heat preservation intracavity, because the air in the heat preservation intracavity is in the static state, and the heat conductivity is weaker between the molecule, can play the heat preservation effect to interior cavity, further improves cooking efficiency.

Optionally, an air outlet for communicating the heat preservation cavity with the outside is arranged on the machine body, and an opening and closing structure is arranged at the air outlet and used for controlling the opening or closing of the air outlet.

Through adopting above-mentioned technical scheme, when the atmospheric pressure in the heat preservation chamber is too big or the culinary art is finished, opens the gas outlet through opening and shutting mechanism, discharges the air in the heating chamber to guarantee the normal use of electric steamer.

Optionally, the opening and closing structure includes a manual pressure relief assembly or an automatic pressure relief assembly.

Optionally, the vacuumizing device is arranged in the heat preservation cavity.

Optionally, be provided with first baffle and second baffle between first space and the second space, all be provided with corresponding air inlet on first baffle and the second baffle, the air inlet is closed when the second baffle rotates relative to first baffle.

Optionally, the machine body further comprises a base and a top cover, the first partition plate is formed with an extension portion, the extension portion is located between the base and the top cover, and a sealing structure is arranged between the extension portion and the top cover.

Optionally, the second partition is detachably disposed in the inner cavity.

Optionally, a sealing assembly is disposed between the second separator and the inner cavity.

Drawings

Fig. 1 is a sectional view of a low oxygen electric steamer shown in an embodiment of the application.

Fig. 2 is an enlarged view of a portion a shown in fig. 1.

Fig. 3 is a schematic structural view of a first separator shown in an embodiment of the present application.

Reference numerals illustrate: 1. a body; 11. a base; 111. a heater; 12. a top cover; 121. an edge; 2. an inner cavity; 20. an expansion section; 21. a first space; 22. a second space; 23. a receiving groove; 24. a first separator; 241. an extension; 242. a groove; 243. sealing silica gel; 244. an arc-shaped groove; 25. a second separator; 26. an air inlet; 27. a baffle; 28. sealing rubber cushion; 3. a cooking cavity; 4. a vacuum pumping device; 41. an exhaust pipe; 42. a suction nozzle; 5. and a heat preservation cavity.

Detailed Description

The present application is further described below with reference to the drawings and specific examples. It should be noted that the examples are only specific descriptions of the present application, and are for the purpose of enabling those skilled in the art to better understand the technical solutions of the present application, and should not be construed as limiting the present application.

In the description of the present application, it should be noted that the azimuth or positional relationship as indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like are based on the azimuth or positional relationship shown in the drawings, it is used solely for convenience in describing the present application and for simplicity of description, and does not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operate in a particular orientation, and thus should not be construed as limiting the present application.

The embodiment of the application discloses a low-oxygen electric steamer, including organism 1, wherein organism 1 includes base 11 and top cap 12, is provided with interior cavity 2 and is used for the heater 111 of interior cavity 2 heating in the base 11, and its heater 111 sets up in interior cavity 2 bottom. The inner cavity 2 comprises a first space 21 and a second space 22 for containing water, wherein the first space 21 is positioned above the second space 22 and forms a closed cooking cavity 3 with the top cover 12, and the occupied area of the second space 22 is smaller than that of the cooking cavity 3. The first space 21 is communicated with the second space 22 through an openable and closable air inlet 26; the first space 21 is connected with a vacuum pumping device 4 for exhausting air in the first space 21, and an air inlet 26 is closed when the vacuum pumping device 4 pumps air.

In use, a suitable amount of water is added to the second space 22, and then the food to be cooked is placed in the cooking cavity 3, and the air in the closed cooking cavity 3 is evacuated by the evacuation device 4, so that the cooking cavity 3 is in a relatively low oxygen state. At this time, when the second space 22 is heated, heat is transferred to water, and steam is generated by heating the water, so that 100-degree steam enters the cooking cavity 3 through the air inlet 26, the cooking temperature can be ensured, meanwhile, the condensation of the steam in the cooking cavity 3 is greatly reduced, and the cooking efficiency is ensured.

In addition, when the vacuumizing device 4 is used for vacuumizing, the air inlet 26 is closed, so that the first space 21 and the second space 22 are two independent spaces, and air in the second space 22 is prevented from being pumped away, so that water is maintained in a normal environment, and the heating temperature of the water is not influenced; after the evacuation device 4 finishes evacuating, the air inlet 26 is opened, so that the steam generated in the second space 22 can enter the cooking cavity 3 to steam food.

It should be noted that, when the vapor in the second space 22 enters the cooking cavity 3 through the air inlet 26, a small amount of air will be carried into the cooking cavity 3, but the area occupied by the second space 22 is smaller than that occupied by the cooking cavity 3, so that the low oxygen environment in the cooking cavity 3 is not affected, the food is not easily oxidized in the cooking process, and the nutritional ingredients and the taste of the food are largely maintained.

In this embodiment, the vacuumizing device 4 is located in the machine body 1 and outside the inner cavity 2, so that the space occupied by the electric steamer is effectively reduced. In other embodiments, the evacuation device 4 may also be provided outside the machine body 1.

The machine body 1 is internally provided with a heat preservation cavity 5 which is independent from the inner cavity 2, and the heat preservation cavity 5 can be positioned below the inner cavity 2 or arranged at the periphery of the inner cavity 2. The air outlet end of the vacuumizing device 4 is communicated with the heat preservation cavity 5, air in the first space 21 is pumped out into the heat preservation cavity 5, the heat preservation effect is achieved on the inner cavity 2, and cooking efficiency is further improved. In this embodiment, the top of the inner cavity 2 extends outwards to form an expansion part 20, the expansion part 20 is attached to the inner wall of the machine body 1, and the heat insulation cavity 5 is formed by enclosing the inner cavity 2, the expansion part 20 and the machine body 1. Wherein the vacuumizing device 4 can be arranged in the heat preservation cavity 5, and the space is reasonably utilized.

The air intake end of the vacuumizing device 4 is connected with an air exhaust pipe 41, and the air exhaust pipe 41 is connected with an air exhaust nozzle 42 communicated with the first space 21. Wherein the suction nozzle 42 passes through the inner chamber 2 and is connected to the inner chamber 2, or may be integrally formed with the inner chamber 2. The inner chamber 2 is formed with a receiving groove 23 recessed inward, and the air extraction tube 41 is disposed in the receiving groove 23 and is sleeved outside the air extraction nozzle 42. In other embodiments, the air outlet end of the evacuation device 4 may be in direct communication with the outside.

The machine body 1 is provided with an air outlet which communicates the heat preservation cavity 5 with the outside, and an opening and closing mechanism is arranged at the air outlet and used for controlling the opening or closing of the air outlet. When the air pressure in the heat preservation cavity 5 is overlarge or the cooking is finished, the air outlet is opened through the opening and closing mechanism, and the air in the heating cavity is discharged, so that the normal use of the electric steamer is ensured. The opening and closing mechanism can be set as manual pressure relief components such as a manual valve and a plug, or can be set as automatic pressure relief components such as a pressure relief valve.

Specifically, a first partition plate 24 and a second partition plate 25 are disposed between the first space 21 and the second space 22, a plurality of air inlets 26 are disposed on the first partition plate 24 and the second partition plate 25, the plurality of air inlets 26 are uniformly distributed, the air inlets 26 on the two partition plates are in one-to-one correspondence, and the air inlets 26 are closed when the first partition plate 24 rotates relative to the second partition plate 25. In the initial state, the first partition plate 24 corresponds to the air inlet 26 on the second partition plate 25, and is in an open state, so that steam in the second space 22 can conveniently enter the first space 21 through the air inlet 26; after the first partition plate 24 rotates relative to the second partition plate 25, the air inlets 26 on the first partition plate 24 and the second partition plate 25 are arranged in a staggered mode, and in a closed state, air in the second space 22 is prevented from being pumped away.

In this embodiment, the first partition 24 is located above the second partition 25, the second partition 25 is detachably disposed in the inner cavity 2, and the first partition 24 is placed on the second partition 25 and is attached to the second partition 25. In other embodiments, the positions of the first separator 24 and the second separator 25 may be interchanged.

The baffle 27 is arranged in the inner cavity 2, and the baffle 27 can be arranged along the circumferential direction of the inner cavity 2 and can be uniformly distributed along the circumferential direction of the inner cavity 2, so that the second baffle 25 is detachably arranged on the baffle 27. A sealing component is arranged between the second partition plate 25 and the inner cavity 2, and the sealing component can be a sealing rubber cushion 28; on the one hand, the tightness of the cooking chamber 3 can be ensured, and on the other hand, the friction between the second partition 25 and the inner chamber 2 is increased, avoiding the possibility of vapor pressure acting on the second partition 25 to move the second partition 25 upward.

Wherein the first partition board 24 is formed with an extension portion 241, the extension portion 241 is disposed along the circumferential direction of the first partition board 24 and between the base 11 and the top cover 12, and a sealing structure is disposed between the extension portion 241 and the top cover 12. Specifically, the extension portion 241 is disposed above the extension portion 20, is attached to the extension portion 20, and has the same shape; the extension part 20 and the extension part 241 are both downwards recessed to form a groove 242, the top cover 12 is provided with a rim 121, the rim 121 is positioned in the groove 242, and sealing silica gel 243 is arranged between the groove 242 and the rim 121 so as to ensure the tightness of the cooking cavity 3.

Due to the arrangement of the accommodating groove 23, an arc protrusion is formed in the inner cavity 2, an arc groove matched with the arc protrusion is formed on the second partition plate 25, an arc groove 244 is formed on the first partition plate 24, and the area of the arc groove 244 is larger than that of the arc protrusion, so that the first partition plate 24 can rotate. To further facilitate the rotation of the first partition 24, the outer diameter of the extension portion 241 may be larger than the outer diameter of the body 1, or the extension portion 241 may be provided with a handle extending outward. In addition, the machine body 1 may be provided with an indication arrow to mark the rotation direction of the first partition board 24, so as to facilitate the operation of the user.

The foregoing are all preferred embodiments of the present application, and are not intended to limit the scope of the present application in any way, therefore: all equivalent changes in structure, shape and principle of this application should be covered in the protection scope of this application.

Claims

1. A low-oxygen electric steamer, which is characterized in that: the cooking device comprises a machine body, wherein an inner cavity and a heater for heating the inner cavity are arranged in the machine body, the inner cavity comprises a first space and a second space for containing water, and the first space is positioned above the second space and forms a closed cooking cavity with the machine body;

2. A low oxygen electric steamer as claimed in claim 1, characterized in that: the vacuumizing device is positioned in the machine body and outside the inner cavity, and the air outlet end of the vacuumizing device is communicated with the outside.

3. A low oxygen electric steamer as claimed in claim 1, characterized in that: the machine body is internally provided with a heat preservation cavity which is independent of the inner cavity, and the heat preservation cavity is positioned below the inner cavity or arranged at the periphery of the inner cavity; and the air outlet end of the vacuumizing device is communicated with the heat preservation cavity.

4. A low oxygen electric steamer as claimed in claim 3, characterized in that: the machine body is provided with an air outlet which communicates the heat preservation cavity with the outside, and the air outlet is provided with an opening and closing structure for controlling the opening or closing of the air outlet.

5. A low oxygen electric steamer as defined in claim 4, wherein: the opening and closing structure comprises a manual pressure relief assembly or an automatic pressure relief assembly.

6. A low oxygen electric steamer as claimed in claim 3, characterized in that: the vacuumizing device is arranged in the heat preservation cavity.

7. A low oxygen electric steamer as claimed in claim 1, characterized in that: the air inlet device is characterized in that a first partition plate and a second partition plate are arranged between the first space and the second space, corresponding air inlets are formed in the first partition plate and the second partition plate, and the air inlets are closed when the second partition plate rotates relative to the first partition plate.

8. A low oxygen electric steamer as defined in claim 7, wherein: the machine body further comprises a base and a top cover, the first partition plate is provided with an extension portion, the extension portion is located between the base and the top cover, and a sealing structure is arranged between the extension portion and the top cover.

9. A low oxygen electric steamer as defined in claim 7, wherein: the second partition board is detachably arranged in the inner cavity.

10. A low oxygen electric steamer as claimed in claim 9, characterized in that: a sealing component is arranged between the second partition board and the inner cavity.