JP2009254722A - Electric rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To secure uniform energy-saving environment and uniform heating environment by adopting a single-layered, inexpensive, nonconductive and nonmetallic pot and lid, to eliminate unevenness in cooking and irregularity in thermal insulation, and to cook tasty rice and keep it warm in a palatable manner. <P>SOLUTION: In the electric rice-cooker, an inner rice cooking pot 12, in which heating units 4 are installed in a plurality of regions in the bottom 1a of the nonconductive nonmetallic pot 1 and in a single region in the lid 11, is housed in a rice cooker body 13, the rice cooker body 13 having a vessel 2 with a heating coil for induction-heating the heating units 4 by an alternating magnetic field and with a heater facing the barrel of the pot and having a vessel cover 3 with a heating coil 5. The cooking is performed by the heating from the heating units 4 in the bottom 1a of the pot 1 while the thermal insulation is performed by the heating from the heater 8 of the vessel 2 and the heating units 4 of the lid 11. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention is a heating element provided in a non-conductive non-metallic pot such as a clay pot, and a heating coil that is provided on the main body side that accommodates the pot and induces heat generation by an alternating magnetic field, or in addition to this, The present invention relates to an electric rice cooker that is provided with a heater wound around the outside of a heat radiating plate facing the outside of a predetermined area of the pan, and performs rice cooking and heat insulation.

  A heating element provided in the central area and the peripheral area of the outer surface of the bottom of the pot made of non-conductive nonmetal such as a clay pot, and heating that is provided on the main body side that accommodates the pot and induces heat generation by an alternating magnetic field. An electric rice cooker that includes a coil, a heating source, a heater wound around the outside of the heat sink facing the outside of the body region of the pan, and that cooks rice and keeps warm is already known (for example, Patent Documents 1 and 2). reference.).

  Moreover, although it is not non-conductive, the electric rice cooker which cooks rice and heat-retains using the heat generating body which generate | occur | produces with the alternating magnetic field from a heating coil with a nonmetallic pan is already known (for example, refer patent document 3). ). The electric rice cooker disclosed in Patent Document 1 is a non-metallic pan, which is a moderately conductive material cut out from a sintered body obtained by condensing high carbon-containing powder particles such as coke at a high temperature of 1000 to 3000 ° C. And a ceramic outer layer body in which a ceramic precursor is placed on the outer layer surface and fixed by sintering. As a result, the container main body is tightened from the outside by the ceramic outer layer body and has sufficient resistance against breakage, and the heating coil provided on the main body side accommodating the pan corresponding to the bottom central region and the peripheral region of the pan The container body that forms the inner surface of the pan is heated by the alternating magnetic field from, and the rice can be cooked or kept warm by directly heating water and rice or rice.

In addition, an electric rice cooker that performs electromagnetic induction heating has a heating plate that is detachably provided on the lid of the body and covers the opening of the pan. There is also known one that generates heat by a heating coil provided on the side (see, for example, Patent Document 4).
JP 2007-244558 A JP 2007-260324 A JP 2007-44255 A JP 2007-319453 A

  By the way, non-conductive non-metallic pans such as earthen pots disclosed in Patent Documents 1 and 2 have extremely low thermal conductivity, and earthen pots are as small as 1/200 of aluminum and thick, so they have good heat storage and heat. It has characteristics that make it easy to boil, and when it is used by heating it directly over an open flame, it is easy to cook rice deliciously and has good heat retention after cooking. On the other hand, like a pot used in an electric rice cooker as disclosed in Patent Documents 1 and 2, heat is likely to escape at the top when keeping warm, and the side portion side is made thicker than the bottom side of the pan. For those that have improved heat storage and improved heat retention at the top of the pan, just take out the pan after cooking rice and place it on a table with a non-metallic lid, and keep it warm enough not only during meals I was able to eat rice deliciously. Such a feature cannot be obtained at all with a relatively thin metal pan as described in Patent Document 1. In addition, Patent Documents 1 and 2 refer to FIG. 1 showing the embodiment of the present invention, and the heat storage and cooking of rice on the side 1b which is thicker than the bottom 1a of the non-metallic pan 1 The heater 8 is wrapped around the outer peripheral surface of the heat radiating plate 7 facing the inner periphery of the interior case 2a of the main body 2 by using the fact that it can be maintained when the control temperature of the heat insulation is reached. The technology which secures the control temperature of the above-mentioned rice cooking and heat retention by radiant heating is also indicated.

  However, even in the electric rice cooker using the improved pan as disclosed in Patent Documents 1 and 2, it is difficult to suppress the escape of heat upward, and even with the heating compensation by the heater from the lid side, In the warming and heating that collaborates, it sometimes causes a temperature difference or insufficient heating from above, which causes delay in spreading the inner surface of the lid at the end of rice cooking, poor divergence, condensation at the time of warming, etc. Depending on the stickiness and season, it may cause corruption. The situation is the same even if the pan disclosed in Patent Document 3 is used.

  The adoption of the heating plate disclosed in Patent Document 4 does not save energy even if the upward heat escape can be sufficiently compensated, and high carbon content such as coke like the pot disclosed in Patent Document 3 In addition to cutting the powder particles from a sintered body condensed at a high temperature of 1000 to 3000 ° C., it is necessary to use a reinforcing structure in combination with high cost.

  The purpose of the present invention is to ensure a uniform energy-saving environment, uniform heating environment by adopting a non-conductive non-metallic pan and lid with a single layer, cook rice that is more delicious without uneven cooking or warming, The object is to provide an electric rice cooker that can be kept warmer.

  In order to achieve the above object, the electric rice cooker of the present invention includes a plurality of predetermined areas at the bottom of a nonconductive nonmetallic pan and at least one predetermined area of a nonconductive nonmetallic pan lid. And a heating coil that heats and heats the pot and the pan lid heating element by means of an alternating magnetic field. A rice cooker body having a body lid for opening and closing the body, and the body is provided with a heater wound around the outside of the heat radiating plate exposed around the body of the pan, mainly the heating elements at the bottom of the pan and these One feature is that rice is cooked by a heating coil that generates heat, and heat is maintained mainly by a heater of the body, a heating element of the pan lid, and a heating coil that generates heat.

  In such a configuration, the container body in the rice cooker consisting of a single layer and inexpensive non-conductive non-metallic pan and lid body is housed in the rice cooker body to cook rice and keep warm. A highly heat-insulating and heat-retaining property ensures a high energy-saving environment evenly around the cooked and heat-retaining areas, and also has multiple areas with heating elements at the bottom of the pan and the body and pan of the pot facing the heater of the body From at least one predetermined area where the heating element of the lid is located, it is easy to achieve uniform rice cooking and heat insulation by performing appropriate heating in consideration of the low thermal conductivity of the pan and the pan lid as necessary. In particular, cooked rice generally undergoes the steps of water absorption, temperature rise, cooking, and steaming, but mainly the active rice is produced by the convection of water by the heating elements in a plurality of areas at the bottom of the pan and the heating coil that generates heat. While satisfying the strong heating required when cooking with disturbing behavior, and also obtaining energy savings that suppress heat dissipation from the temperature rise state to the necessary temperature achieved at that time with excellent heat storage, If you use the heating element of the pot lid and the heating coil of the container lid that generates heat, you can keep the dew remaining on the inner surface of the pot lid at the end of the steaming process. Also, the heat insulation is mainly due to weak heating from the upper part where heat easily escapes by the heater of the container and the heating element of the pot lid and the heating coil that generates heat, but excellent heat insulation of the pot and pot lid, Taking advantage of the heat storage property, it is possible to keep the heat-retaining area evenly by keeping the heat-retaining area in a substantially uniform heat-retaining temperature environment.

  In this, furthermore, at least the heating element of the pan lid can be provided on the inner surface.

  In such a configuration, in addition to the above, since the pan lid does not come into contact with the rice, even if the heating element is heated on the inner surface, radiant heating within the energy saving environment is ensured, and high heating efficiency and thermal efficiency are achieved. Based on this, the rice can be kept warm with a small amount of heat.

  The electric rice cooker of the present invention also has a plurality of predetermined areas at the bottom of the pan made of non-conductive non-metal, at least one predetermined area of the trunk, and at least one predetermined of the pot lid made of non-conductive non-metal. A heating coil that contains a heating element material paste coated with a heating material paste and baked, and that contains the cooking container body and heats the heating element of the pot and pan lid by an alternating magnetic field. And a rice cooker body having a container lid that opens and closes it, and cooks mainly by a heating element at the bottom of the pan and a heating coil that generates heat, and mainly a heating element at the body of the pot Another feature is that heat is maintained by a heating element of the lid and a heating coil for generating heat.

  In such a configuration, the container body in the rice cooker made of a single layer and inexpensive non-conductive non-metallic pan and lid is housed in the rice cooker body for cooking and heat insulation. Excellent heat insulation and heat storage properties ensure a high energy-saving environment evenly around the cooked and heat-retaining areas, and in addition to multiple areas with a heating element at the bottom of the pan, a predetermined area with a heating element at the trunk, and the pot lid From at least one predetermined area with a heating element, it is easy to achieve uniform rice cooking and heat insulation by appropriately heating in consideration of the low thermal conductivity of the pan and pan lid as needed. In particular, cooked rice generally undergoes the steps of water absorption, temperature rise, cooking, and steaming, but mainly the active rice is produced by the convection of water by the heating elements in a plurality of areas at the bottom of the pan and the heating coil that generates heat. While satisfying the strong heating required when cooking with disturbing behavior, and also obtaining energy savings that suppress heat dissipation from the temperature rise to the required temperature achieved at that time with excellent heat storage, If you use the heating element of the pot lid and the heating coil of the container lid that generates heat, you can keep the dew remaining on the inner surface of the pot lid at the end of the steaming process. In addition, the heat insulation is mainly performed by weak heating from the upper part where heat easily escapes by the heating coil for heating the body of the pan and the heating coil for heating the pan and the heating coil for heating the pan lid and the heating coil for generating heat. Taking advantage of the excellent heat insulation and heat storage properties of the pan and the pan lid, it is possible to keep the heat-retaining region in a substantially uniform heat-retaining temperature environment and to keep the heat evenly.

  In this, at least the heating element of the pan body portion is provided on the outer surface, and the heating element of the lid is provided on the inner surface.

  In such a configuration, in addition to the above, since the heating element of the pan body part mainly used for heat retention is on the outer surface, temperature unevenness due to local heating by directly heating the rice on the inner surface and condensation due to the temperature unevenness It is easy to prevent the occurrence of scorching due to overheating and overheating. In addition, since the pan lid does not come into contact with rice, even if the heating element generates heat on the inner surface, radiation heating within an energy-saving environment is ensured, and proper heat insulation of the rice is achieved with minute heat generation based on high heating efficiency and thermal efficiency. Can do.

  In each of the above cases, the lid body made of non-conductive and non-metal of the container body in rice cooking can be characterized by being transparent glass.

  In such a configuration, in addition to the above cases, the pan lid satisfies the excellent heat insulating property and heat storage property due to being made of non-conductive non-metal, and can be taken out and kept warm, or an electromagnetic cooker. When cooking such as simmering above, the inside can be seen through by being transparent.

  Further objects and features of the present invention will become apparent from the following detailed description and drawings. Each feature of the present invention can be used alone or in combination in various combinations as much as possible.

  According to one feature of the electric rice cooker of the present invention, a container in a rice cooker composed of a single layer and inexpensive non-conductive non-metal pot and pan lid is accommodated in the rice cooker body, and cooked, insulated. A high energy-saving environment is ensured evenly around the area, and there are a plurality of areas having a heating element at the bottom of the pan, and at least one predetermined area having a pot body facing the heater of the body and a heating element of the pot lid. From the above, it is easy to achieve uniform cooking and heat retention by properly heating in consideration of the low thermal conductivity of the pan and pan lid. In particular, the rice cooker satisfies the strong heating mainly by the heating elements in the plurality of areas at the bottom of the pan, and also achieves energy saving while suppressing heat dissipation from the temperature rise to the required temperature at that time. You can cook delicious rice with no heat, and you can use the heating element of the pan lid to diverge the dew that remains on the inner surface of the pan lid at the end of the steaming process and avoid the dew falling and sticky. In addition, heat insulation is mainly carried out by weak heating from the upper part where the heat easily escapes, due to the heater of the container and the heating element of the pan lid, but taking advantage of the excellent heat insulation and heat storage properties of the pan and pan lid. It is possible to keep the region in a substantially uniform heat insulation temperature environment, and thus it is possible to keep the heat delicious without condensation.

  In addition to this, by generating heat on the inner surface of the heating element of the pot lid, it is possible to ensure radiant heating in an energy-saving environment, and it is possible to properly maintain the rice with minute heat generation based on high heating efficiency and thermal efficiency.

  According to another feature of the electric rice cooker of the present invention, the container body in the rice cooker consisting of a single layer and inexpensive non-conductive non-metal pan and pan lid is accommodated in the rice cooker body, and the pan and pan The heat insulation and heat storage properties of the lid ensure a high energy-saving environment evenly around the cooked and heat-retaining areas, and in addition, a plurality of areas with a heating element at the bottom of the pan and a predetermined area with a heating element at the trunk and a pot lid From the at least one predetermined area where the heating element is present, it is easy to achieve uniform rice cooking and heat insulation by appropriately heating in consideration of the low thermal conductivity of the pan and the pan lid as needed. In particular, cooked rice is mainly delicious rice cooker that satisfies strong heat with a heating element in multiple areas at the bottom of the pan, and also achieves energy saving with reduced heat dissipation from the temperature rise state at that time, with no unevenness It is also possible to avoid the stickiness of the dew that falls on the inner surface of the pan lid by using the heating element of the pan lid to diverge the dew on the inner surface of the pan lid at the end of the steaming process. In addition, the heat retention is mainly from the upper part where heat is easily escaped by heat conduction from the heating element of the pan body of the pan and the radiant heat from the heating element of the pan lid, which is more efficient than the heat radiation from the heater of the container. However, by utilizing the excellent heat insulation and heat storage properties of the pan and pan lid, it is possible to keep the heat-retaining area in a substantially uniform heat-retaining temperature environment and to keep warm.

  In addition, the heating element at the bottom of the pan is provided on the inner surface to achieve more efficient rice cooking by heating efficiency within the energy-saving environment and direct heating with better heat efficiency, while at the same time saving energy while minimizing heat escape. Overheating after the time when water runs out can be dealt with by high-resolution on-time control, and it can be dealt with by not using it when keeping warm without water. Moreover, the advantage of a direct heating and an energy-saving effect increase according to the ratio which a heat generating body provides in an inner surface, and all the heat generating bodies can also be provided in an inner surface.

  In addition to this, since the heating element of the pan body part mainly used for heat retention is on the outer surface, temperature unevenness due to local heating by directly heating the rice on the inner surface and the occurrence of condensation due to it, overheating It is easy to prevent the occurrence of scorching.

  In addition to the above cases, in addition, the pot lid is made of non-conductive and non-metallic material, which satisfies the excellent heat insulation and heat storage properties, and can be taken out and kept warm or cooked on an electromagnetic cooker. In such a case, the inside can be seen through by being transparent, and the remaining amount and cooking condition can be judged from the outside.

  Hereinafter, an embodiment of the electric rice cooker according to the present invention will be described in detail with reference to FIG. 1 to provide an understanding of the present invention. In addition, the following description is a specific example of this invention, Comprising: The content of description of a claim is not limited.

  The electric rice cooker according to the present embodiment includes a plurality of predetermined areas of the bottom portion 1a of the non-conductive non-metallic pot 1 and a non-conductive non-metallic pot lid 11 as in the example shown by a solid line in FIG. In at least one predetermined region, the container 12 in the rice cooked by coating and baking the material paste of the heating element 4 and the container 12 in the rice cooking are accommodated, and the heating element 4 of the pot 1 and the pot lid 11 is placed in an alternating magnetic field. A rice cooker body 13 having heating coils 5a, 5b, and 5c for induction heating by the body 2 and a body lid 3 that opens and closes the heating coil 5a, and the body 2 is exposed around the body of the pan 1. A heater 8 wound around the outside of the heat sink 7 is provided, for example, high-frequency energization through the IGBT element to the heating coil 5 is inverter-controlled based on temperature information from the temperature sensor 9 that detects the temperature of the pan 1, In addition, the energization to the heater 8 is controlled and set. Rice cooking as one of the physical modes, or rice cooking and heat insulation, is performed mainly by the heating element 4 at the bottom of the pan 1 and the heating coil 5 that generates heat, and mainly with the heater 8 of the vessel 2 Heat is maintained by the heating element 4 of the pan lid 11 and the heating coil 5 that generates heat.

  Here, the non-conducting non-metallic pot 1 and the pot lid 11 may be mainly made by firing porcelain clay, but various known ones including ceramics and glass can be adopted. The heating element 4 of the heating source 6 is a conductive layer that generates heat by generating an eddy current by an alternating magnetic field from the heating coil 5, and is applied by printing a silver paste of about 10 to several tens μm provided on the outer surface of the pan 1. It may be a layer, a laminated layer of silver foil, a silver deposition layer, an embedded layer, or the like. However, the conductive material and the layer formation method can be freely selected.

  As mentioned above, since the container body 12 in a rice cooker which consists of the pan 1 and the pan lid 11 which are the non-conducting nonmetal made from a single layer and is inexpensive is accommodated in the rice cooker main body 13, and cooks and heat-insulates, the pan 1 In addition, the heat insulation and heat storage properties of the pan lid 11 ensure a high energy-saving environment evenly around the cooked and heat-retaining regions 14, and a plurality of zones with the heating element 4 at the bottom of the pan 1 and the heater of the vessel 2 From the body 1b of the pan 1 opposed to 8 and the at least one predetermined area where the heating element 4 of the pan lid 11 is present, the pan 1 and the pan lid 11 are appropriately heated in consideration of the low thermal conductivity. , Easy to achieve smooth cooking and heat insulation. In particular, cooked rice generally undergoes the steps of water absorption, temperature rise, cooking, and steaming, but mainly by the heating element 4 in the plurality of areas of the bottom 1a of the pan 1 and the heating coil 5 of the container 2 that generates heat, Satisfying the intense heating required when cooking rice with vigorous disturbance behavior due to water convection, and also suppressing heat dissipation from the temperature rise to the required temperature achieved at that time with excellent heat storage The rice can be cooked without unevenness while obtaining energy savings, and if the heating element 4 of the pan lid 11 and the heating coil 5 of the container lid 3 that heats it are used, the inner surface of the pan lid is adjusted to the end of the steaming process. The dew that remains in can be diverged. Further, the heat insulation is performed mainly by the weak heating from the upper part where the heat easily escapes by the heater 8 of the container 2, the heating element 4 of the pot lid 11 and the heating coil 5 of the container lid that generates heat, but the pot Taking advantage of the excellent heat insulating properties and heat storage properties of No. 1 and the pan lid 11, it is possible to keep the heat-retaining area in a substantially uniform heat-retaining temperature environment and keep it warm.

  As a result, the container body 12 in the rice cooker consisting of the pan 1 and the pan lid 11 made of a non-conductive non-metal, which is a single layer and inexpensive, is housed in the rice cooker body 13, and a high energy-saving environment around the rice cooker and the heat retaining area 14. At least one predetermined region including a plurality of areas where the heating element 4 of the bottom 1a of the pot 1 is present and a body 1b of the pot 1 facing the heater 8 of the container 2 and a heating element of the pot lid 11 From the area, it is easy to achieve uniform cooking and heat insulation by performing proper heating in consideration of the low thermal conductivity of the pot 1 and the pot lid 11. In particular, the rice cooker satisfies the strong heating mainly by the heating element 4 in the plurality of areas of the bottom 1a of the pan 1, and further has the energy saving performance that suppresses the heat radiation from the temperature rise to the required temperature at that time. It is possible to cook rice without any unevenness while obtaining it, and it is also possible to avoid sticking with dew falling by spreading the dew remaining on the inner surface of the pan lid 11 at the end of the steaming process using the heating element 4 of the pan lid 11. . Further, the heat insulation is performed mainly by the heater 8 of the vessel 2 and the heating element 4 of the pan lid 11 by weak heating from the upper part where heat is easily escaped, but the excellent heat insulation and heat storage of the pan 1 and the pan lid 11. Taking advantage of this, it is possible to keep the cooked rice and the heat-retaining region 14 in a substantially uniform heat-retaining temperature environment, and therefore, it is possible to keep the food warm without causing condensation.

  Here, the heating element 4 of the pan lid 11 is provided on the inner surface. As a result, the pan lid 11 does not come into contact with the rice, so even if the heating element 4 is heated on the inner surface, radiation heating within the energy saving environment is ensured, and the rice is heated with a small amount of heat based on high heating efficiency and thermal efficiency. Can be kept warm.

  However, the heating element 4 at the bottom 1a of the pan 1 can also be provided on the inner surface as shown in the example in connection with the use mainly for cooking rice. This makes it possible to save energy while minimizing the escape of heat while at the same time achieving more appropriate cooking by heating efficiency and direct heating with good heat efficiency in an energy-saving environment, and after the point when water is about to run out Overheating can be dealt with by high-resolution on-time control, and it can be dealt with by not using it during warming without water. Moreover, since the advantage of a direct heating and an energy-saving effect increase according to the ratio provided in an inner surface, the heat generating body 4 can also be provided in the inner surface depending on the case.

  This example will be described in further detail. The heating element 4 includes three heating elements: a heating element 4a provided in the central area of the bottom 1a of the pot 1, a heating element 4b provided in the peripheral area, and a heating element 4c provided in the pot lid 11. The heating coil 5 is dispersed so as to oppose them, and the heating coil 5a, 5b, 5c provided on the vessel body 2 and the vessel lid 13 is operated by individual control, and the pot 1 of the interior case 2a of the vessel body 2 is operated. Suitable rice cooking and heat insulation could be achieved by cooperating with the heater 8 which is provided to face the body portion 1b and is individually controlled.

  Here, the resolution of the on / off inverter control of the heating coil 5 can be on the order of 0.1 sec in the high-frequency application control via the IGBT element, but in the experiment, water is almost lost at a resolution setting of about 1.5 sec. After completing the steaming process, rice cooking was completed, or the problem of local heating and scorching could be solved when performing fine heating to keep warm.

  On the other hand, as shown by phantom lines in FIG. 1, instead of the heater 8, a heating element 4 d provided as a part of the heating element 4 on the body 1 b of the pan 1 can be used. The heating coil 5d can be provided as a part of the coil 5 and can be individually controlled. Therefore, cooking is mainly performed by the heating elements 4a and 4b at the bottom of the pan 1 and the heating coils 5a and 5b for generating heat, and the heating element 4d of the body 1b of the pot 1 and the appliance 2 that generates heat are mainly used. The heating coil 5d, the heating element 4c of the pan lid 11, and the heating coil 5c that generates heat are used to keep the heat. Here, the rice cooking characteristics are not different from the previous example, but the heat insulation is mainly due to heat conduction from the heating element of the body portion 1b of the pot 1 which is more efficient in heating than the heat radiation from the heater 8 of the vessel 2 and the pot. Due to the heat radiation from the heating element 4c of the lid 11 due to weak heating from the upper part where heat can easily escape, but taking advantage of the excellent heat insulation and heat storage properties of the pot and pan lid, the heat insulation area is maintained at an almost uniform temperature. Can keep warm evenly in the environment.

  It should be noted that heat resistant PPS resin is used in the portion or range facing the heating element 4 provided on the outer surface of the pot 1 in the interior case 2a of the vessel body 2, or it is protected by a ceramic heat resistant plate depending on the place such as the bottom. Therefore, the heating element 4d is provided on the inner surface of the body 1b of the pan 1 and directly heated, and local heating and overheating are dealt with by the above-described high resolution control. All the heat generating elements 4a to 4d including the thermal advantage of the inner surface of the pan 1 is exhibited, and a heat resistance measure for the interior case 2a of the container body 2 is not required.

  More specifically, the pan lid 11 has its outer peripheral downward flat surface portion 11a settled in close contact with its upward weight flat surface portion 1d formed by the upper flange 1c of the pan 1, thereby exhibiting a sealing function, A steam vent 11c is provided at the center of the inner bottom portion of the hook-shaped knob 11b integrally formed by protruding upward at the center of the upper surface to prevent abnormal pressure increase. From the pan lid 11, the steam vent 11c is positioned at a relatively high position because of efficient heating from the inner surface, local heating, and prevention of excessive heating. Blowing out of sticks and the like can be almost eliminated, and the deterioration of the taste of rice due to leakage of sticks can be prevented. In the unlikely event that a spill occurs, it can be received and stored in the knob and naturally returned to the interior as the vapor pressure drops. Therefore, the container lid 3 has a simple steam vent structure in which an opening 3a that fits around the knob portion 11bn and discharges steam from the steam vent 11c to the outside is provided. However, if necessary, packing can be attached to the outer periphery of the pan lid 11 to seal between the pan 1 and the steam can be removed with a check valve. For this purpose, a steam vent with a check valve may be provided on the side of the vessel lid 3 and connected to the knob 11b of the pan lid 11 via packing.

  The present invention is an electric rice cooker that employs a single-layer, inexpensive non-conductive non-metallic pot and pan lid, ensuring a uniform energy-saving environment and uniform heating environment, and cooking more delicious rice without uneven cooking and warming And you can keep warm more deliciously.

It is sectional drawing which shows one example and modification of the electric rice cooker which concerns on embodiment of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pot 2 Body 2a Interior case 3 Body cover 4, 4a, 4b, 4c, 4d Heating element 5, 5a, 5b, 5c, 5d Heating coil 7 Heat sink 8 Heater 9 Temperature sensor 11 Pot lid 12 Container body in rice cooking 13 Rice cooker body

Claims (5)

A container body in rice cooked by coating and baking a material paste of a heating element on a plurality of predetermined areas at the bottom of a non-conductive non-metallic pot and at least one predetermined area of a non-conductive non-metallic pot lid The rice cooker body containing the container body in the rice cooker, the heating coil for inductively heating the pot and the heating element of the pot lid by an alternating magnetic field, and the container lid for opening and closing it, The body is equipped with a heater wrapped around the outside of the heat sink exposed around the torso of the pan,
Mainly cooking rice with the heating element at the bottom of the pan and the heating coil that heats them, and maintaining the heat mainly with the heater on the body, the heating element on the pan lid, and the heating coil that generates heat. A featured electric rice cooker.   The electric rice cooker according to claim 1, wherein at least the heating element of the pan lid is provided on the inner surface. A plurality of predetermined areas at the bottom of the pan made of non-conductive non-metal, at least one predetermined area of the body, and at least one predetermined area of the non-conductive non-metal pan lid, A container body for cooking rice that has been coated and baked, a container body for cooking rice, and a heating coil that heats the pot and the heating element of the pot lid inductively generate heat using an alternating magnetic field. A rice cooker body,
The rice is cooked mainly by the heating element at the bottom of the pan and the heating coil that generates heat, and the heat is maintained mainly by the heating element at the torso of the pot and the heating element of the pan lid and the heating coil that generates heat. An electric rice cooker characterized by   The electric rice cooker according to claim 3, wherein at least the heating element of the pot body is provided on the outer surface, and the heating element of the pot lid is provided on the inner surface.   The electric rice cooker according to any one of claims 1 to 4, wherein the pan lid is made of transparent glass.

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