JPS6389121A - Electric rice cooker - Google Patents

Abstract

(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to an electric rice cooker that dramatically improves the uneven cooking performance of electric rice cookers used every day in general home kitchens.

2. Description of the Related Art Conventionally, this type of electric rice cooker has a structure as shown in FIG. In Figure 2, 21 is a pot in which rice and water are placed and used for cooking. A rice cooking heater 22 in which a sheathed heater 23 is cast into an aluminum casting is placed horizontally so as to be in contact with the outer bottom of the pot, and naturally the pot placed on top of the rice cooker heater 22 is also horizontal. The outer periphery of the rice cooking heater 22 and the pot 21 is a protective frame 25 and a podium 26.
covered with.

Problems to be Solved by the Invention In such a conventional configuration, the heat transfer at the contact point between the pot 21 and the rice cooking heater 22, especially directly above the sheathed heater, is significantly larger than other places, and the heat transfer inside the pot during rice cooking is extremely large. Convection is represented by the arrows shown in Figure 2.

The sheathed heater 23 is cast in a circular shape on the outside of the rice-cooking heater 22, so it is heated strongly at the outer periphery of the bottom, but the central part is cooled by a heat-sensitive device, etc., so there is insufficient heat in the central part. . The water heated directly above the sheathed heater 23 becomes a convection current that rises to the top and sinks from the center to the bottom. When rice is cooked, the rice is heated by water convection, so there are parts in the pot where heat is transferred quickly and places where it is delayed, so the area directly above the sheathed heater 23 is a bit soft.
The rice is cooked so that the center part remains moist. In other words, there was a problem of uneven cooking.

The present invention is intended to solve this problem, and aims to eliminate uneven cooking of rice by causing water convection in a pot in a fixed direction to uniformly heat the rice.

Means for Solving the Problems The present invention has a rice cooking pot placed in the cooking device body with the bottom of the pot inclined by 3° to 15°, and heaters for cooking rice are arranged on the bottom of the pot and the side of the lowest part. This is what I did.

Due to the above-mentioned structure, when rice is cooked, the rice and water in the pot have deep and shallow spots relative to the water surface of the pot. Since the most heat is supplied to the deepest part, heated water moves to the shallow side (towards the top), and cold water at the top flows to the deeper side, forming a unidirectional convection current. . For this reason, there is no large difference in the heat supply to the rice within the pot, and the rice is cooked uniformly and deliciously.

Embodiment FIG. 1 shows a sectional view of an embodiment of the electric rice cooker of the present invention.

In the figure, 1 is a pot for cooking rice and water. 2
is located at the bottom of the pot which mainly heats the bottom of the pot when cooking rice, and the temperature is about 10°.
This pot bottom heater is installed at an angle and is made of aluminum casting with a pot bottom sheathed heater 3 cast around the circumference. 4
is a side heater that mainly heats the pot from the side during rice cooking.It is a side heater that is attached to the side of the lowest part of the pot so as to be in contact with the pot, and is made of aluminum casting with a side sheathed heater 5 cast inside. It is. Reference numeral 6 denotes a protective frame having a cylindrical shape with a diagonally cut upper part, which fixes the pot bottom heater 2 and the side heater 4, and covers the outer surface. A body 7 further covers the outer periphery of the protective frame 6. The upper opening of the pot 1 is covered by an inner lid 11 and an outer lid 12 having a double structure. To control the power for rice cooking, a temperature sensor 8 provided in contact with the pot detects the temperature of the pot, and a control circuit 9 stops supplying power to each heater when the rice cooking is completed. Reference numeral 10 denotes an operation panel, which is equipped with a rice cooking start switch, other switch buttons for turning on/off heat retention, and a display device.

A pot 1 is prepared in a horizontal state by adding rice and an appropriate amount of water, and when a person is placed inside the main body, it is supported by a bottom heater 2 and a side heater 4 and tilts at about 10 degrees. Move the rice to the depths with your hands, place it in a horizontal position, put the lid on, and press the rice cooking start switch to start cooking.

Since the rice-cooking heaters, that is, the bottom heater 2 and the side heater 4, are placed in contact with the deepest outer surface of the pot 1, the largest amount of heat is supplied to the deep part, and the heated water is distributed to the shallow upper part. Heat is supplied to the rice while creating a constant convection where cold water flows from the outer periphery to the deepest point.

By tilting the pot 1 to make the water depth uneven and supplying the most heat to the deepest part, uneven cooking of rice is eliminated and uniformly cooked rice is obtained. Experiments have shown that if the angle of inclination of the bottom of the pot is less than 3 degrees, the effect is weak, and if it is more than 150 degrees, a large amount of unnecessary space is created in the structure, resulting in disadvantages such as ineffectiveness. Therefore, the optimum angle of inclination is one in the range of 3° to 15° that exhibits a great effect.

Effects of the Invention According to the present invention, the maximum amount of heat is supplied to the deepest part of the pot.
Since there is less heat supplied to shallow areas, convection of water in the pot occurs in a certain direction, and the heating of the rice becomes more uniform.Coupled with the fact that the heating area on the outer surface has greatly increased, the cooking of rice becomes easier. You can get uniform and delicious rice without any unevenness.

[Brief explanation of the drawing]

Fig. 1 is a sectional view of one embodiment of the electric rice cooker of the present invention, Fig. 2 is a sectional view of an embodiment of the electric rice cooker of the present invention;
The figure shows a cross-sectional view of a conventional electric rice cooker. 1: Pot 2: Pot bottom heater 4: Side heater 6: Protective frame 7: Body 8 = Temperature sensor 11: Inner lid
”2: Outer lid patent applicant Matsushita Electric Industrial Co., Ltd. Representative Patent Attorney
Isao Abe 1st Kyoup 2nd Figure 2/:411

Claims (1)

[Claims] An electric rice cooker characterized in that a rice cooking pot is placed in the cooking device main body with the bottom of the pot inclined at an angle of 3° to 15°, and a heater for cooking rice is arranged on the bottom of the pot and the side of the lowest part.