JPH03910Y2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to an improvement of a heat-retaining rice cooker.

Traditionally, this type of heat-retaining rice cooker (hereinafter referred to as a rice cooker)
If kept warm for a long time of 12 hours or more, the rice in the inner pot would turn yellow and become dry.

The present invention was made to eliminate the above-mentioned drawbacks, and provides a rice cooker that does not cause yellowing or dryness of rice in the inner pot even when kept warm for a long time of 12 hours or more. There is something to do. To this end, a communication pipe is installed between the inner pot and the soup receiver that accumulates the steam generated from the inner pot to humidify the cooked rice in the inner pot while the rice is being kept warm. The receiver is heated.

An embodiment of the present invention will be described below with reference to the drawings.

The configuration of the present invention is as shown in Figures 1 and 2,
1 is the outer pot of the rice cooker that can be opened and closed, and the inner pot is cylindrical with a bottom 2
It is attached via a hinge part 4 to a main body 3 of a rice cooker that houses a rice cooker. Reference numeral 5 denotes an inner lid, which is attached to the inner surface of the outer lid 1, and has a hole 52 in the center to which a gasket 51 is attached, and covers the upper opening of the inner pot 2. 6 is a communicating tube, which is formed into a U-shaped tube;
One end passes through the hole 52 through the gasket 51 and is positioned at the internal opening of the inner pot 2, and the other end with the gasket 61 attached is a communication hole 71 of the funnel 7 provided below the hinge portion 4. It is attached to the inner surface of the outer cover 1 between the outer cover 1 and the inner cover 5 so as to be tightly attached to one end 72 of the cover. 8 is a soup receptacle with an opening 8 on the top.
1, and the other end 73 of the communication hole 71 is provided in the main body 3 so that the other end 73 of the communication hole 71 is located in the opening 81. Further, a heating plate 83 to which a heat-retaining heater 82 is attached is provided in close contact with the side surface of the soup receiver 8 on the inner pot 2 side.

The operation of the present invention will be described below. Steam evaporated from the inner pot 2 during cooking or keeping the rice warm becomes water droplets and adheres to the inner lid 5. When the outer lid 1 is opened at this time, the water droplets adhering to the inner lid 5 flow along the inner lid 5 in the direction of the hinge part 4, fall into the funnel 7, and due to its inclination, the water droplets adhere to the communication hole 71 of the funnel 7. The liquid drops to the soup tray 8 through the water. Also, immediately after finishing cooking,
This operation is repeated each time the outer lid 1 is opened and closed, and water droplets adhering to the inner lid 5 are accumulated in the soup receiver 8. When the rice cooker changes from cooking to keeping warm, the heating plate 83 is heated by energizing the warming heater 82, and at the same time, the soup receiver 8 to which the heating plate 83 is sealed is also heated, and the water droplets accumulated in the soup receiver 8 are removed. It evaporates from the opening 81, the other end 73 of the funnel 7, and the communication hole 7.
1. Proceed to 72 at one end. When the outer lid 1 is closed, one end 72 of the communication hole 71 communicates with the communication pipe 6 via the packing 61, so water droplets evaporated from the soup receiver 8 turn into steam and flow inside through the communication pipe 6. It enters the inner pot 5 through the hole 52 in the center of the lid 5 and humidifies the cooked rice while it is being kept warm.

As described above, according to the present invention, the water droplets accumulated in the soup tray are evaporated by the heat-retaining heater, and the cooked rice being kept warm in the inner pot is humidified through the communication pipe, so it can last for more than 12 hours. To provide a rice cooker in which cooked rice in an inner pot is unlikely to yellow or become dry even when kept warm for a long period of time.

Alternatively, a check valve may be provided to prevent the steam during cooking from flowing back through the communication pipe, or a pressure regulating valve may be integrated with a part of the communication pipe so that only the steam during cooking is released to the outside. Furthermore, the other end of the communication tube may be sloped so that the side to which the gasket is attached is slightly downward, so that the water vapor that becomes water droplets in the communication tube does not fall onto the cooked rice in the inner pot.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of a heat-retaining rice cooker according to an embodiment of the present invention, and FIG. 2 is a perspective view of the same essential parts. 2... Inner pot, 6... Communication pipe, 8... Soup receiver,
82... Warmth heater.

Claims (1)

[Scope of utility model registration request] A soup receiver 8 that accumulates steam generated from the inner pot 2
and a heat-retaining heater 82 that heats the soup receiver 8.
A heat-retaining rice cooker characterized in that a communication pipe 6 is provided between the soup receiver 8 and the inner pot 2 to serve as a recovery path for the steam.