TW201343119A - Inner pot structure of continuous cooking pot with controllable heat conduction - Google Patents

Abstract

This invention relates to an inner pot structure of a continuous cooking pot with controllable heat conduction. The inner pot consists of a pot body and an inner pot lid, where the pot body includes at least an inner pot layer, a thermal storage chamber, and an outer shell layer, in sequence from inside to outside. The thermal storage chamber is a hollow chamber arranged between the inner pot layer and the outer shell layer and is a sealed chamber and surrounds the out of the inner pot layer. The thermal storage chamber is filled therein with a thermal medium. A circumference of the inner pot layer is bulged to form at least one first heat conduction part and at least one second heat conduction part. By means of the composition of abovementioned structure, after the inner pot is removed away from a heating source, during the process that the thermal storage chamber continuously and slowly release thermal energy, through the continuous heat exchange performed with the thermal medium, the different heat conduction rates provided by the first and the second heat conduction parts allows the thermal energy to be delivered along a predetermined heat conduction channel and be controlled effectively so as to continuously cook the food to the best cooking level, thereby achieving the continuous cooking and temperature keeping functions.

Description

Controllable heat-guided continuous boiling pot

The invention relates to a inner pot structure of a controllable heat-guided continuous boiling pot, in particular to an inner pot structure suitable for continuous hot cooking, and the design of the heat guiding channel enables the heat energy to follow the expectation The heat transfer channel transfers heat, which in turn enables efficient control of heat transfer to improve the efficiency, quality and long-term heat preservation effect of the food.

As shown in the first figure, it is a schematic diagram of heating the inner pot 11 of a pot, wherein the bottom of the inner pot 11 is fixed with a heat collecting tray 13, and the inner pot 11 is covered with an inner lid 12 for food first. Put it into the inner pot 11 and heat it to boiling through a heating device 14 (the heating device 14 is a gas stove, firewood or induction cooker), and then move the inner pot 11 into an outer pot 15 (as shown in the second figure). And then, by the heat insulation of the outer pot 15, the heat energy is retained in the pot, and the heat accumulated by the heat collecting tray 13 and the food is used for cooking and long-term heat preservation effect, and the structure is related. The patent has the certificate number M256738, the application number 90203767, etc. (the above patent case is referred to as the previous case).

Although the structure of the above case can achieve the effect of cooking and heat preservation, it is not ideal in the use of heat energy, for example, heating before leaving the fire, usually after the food is boiled and boiled, then it is separated from the fire, and then placed in the outer pot. After 3 to 4 hours of simmering, the food is often too ripe to lose its original taste and nutritional value, and it is also a waste of energy. Furthermore, the former case uses the waste heat of the heat collecting tray 13 to achieve the purpose of continuous cooking and heat preservation. However, when heated on the fire source, the heat collecting tray 13 is heated on the one hand, and the fire source is directly blocked on the other hand. Heating the food will increase the cooking time and waste energy.

In addition, in the early stage of the simmering, the heat stored in the heat collecting tray 13 and the food itself is used to reheat the food, but as time goes on, the heat energy gradually decreases, and then the heat insulating capacity of the outer pot 15 is relied upon. However, it is regrettable that most of the existing commercial sizzling pots, after 3 to 4 hours of cooking, the internal heat has almost disappeared, until the temperature of the dishes is only slightly higher than normal temperature. Something, if this situation is good in the summer, but it is troublesome in the winter, especially in the case of cold current, the user is forced to reheat the food, which reduces the function of the cooking pot.

In view of the lack of the formula, the inventor of the present invention has finally completed the invention after numerous research and improvement, that is, the object of the present invention is to provide a controllable heat guiding channel for the design of the inner pot structure of the continuous boiling pot. Improve the efficiency, quality and long-term insulation of food, thus saving energy and maintaining the quality of food cooking.

In order to achieve the above object of the present invention, the inner pot structure of the controllable heat-guided continuous boiling pot of the present invention comprises a pot body and an inner pot cover, and the pot body comprises at least one inner portion from the inside to the outside. a pot layer, a heat storage chamber and a shell layer, wherein: the inner pot layer is disposed on an innermost layer of the pot body, the inner pot layer has a content space for containing the food material, and the inner pot layer has a peripheral convexity The at least one first heat conducting portion and the at least one second heat conducting portion are disposed; the heat storage chamber is disposed in a closed chamber between the inner pot layer and the outer shell layer, and is disposed outside the inner pot layer The heat storage chamber is filled with a heat medium; the outer shell layer is covered with a compartment surrounding the heat storage chamber, thereby closing the heat storage chamber; and by using the components of the above components, heat storage can be utilized during continuous cooking The chamber continuously releases heat energy, and the heat medium in the heat storage chamber is heat exchanged by heat, and the heat energy is conducted in a convective manner, and the heat energy can be transmitted through the different thermal conductivity of the first and second heat conducting portions. According to the planned heat guide channel, and get effective control, so as to prevent food The occurrence of uneven cooking and overcooking can effectively solve the lack of cooking in cooking food. At the same time, because the heat storage chamber has the ability to store heat, the heat energy can be used more efficiently, so the heat preservation can be extended. Time to achieve energy efficiency and maintain the quality of the food to the best cooking.

The heat medium of the present invention is composed of at least two kinds of heat mediums having different boiling points, and a plurality of nano particles (the nano particles are aluminum powder, iron powder or ceramic powder) are added to the heat medium. In order to enhance its heat storage and heat exchange capacity.

According to still another embodiment of the present invention, the inner pot structure of the retort is composed of a pot body and an inner pot cover, the pot body including at least one inner pot layer and one heat storage from the inside to the outside. a chamber, a shell layer, a vacuum chamber and an insulation layer, wherein: the inner pot layer is disposed at an innermost layer of the pot body, the inner pot layer having a content space for containing the foodstuff, the inner pot layer At least one first heat conducting portion and at least one second heat conducting portion are disposed on the periphery; the heat storage chamber is disposed in a closed chamber between the inner pot layer and the outer shell layer, and is disposed around the inner pot Outside the layer, the heat storage chamber is filled with a heat medium; the outer shell layer is covered with a compartment surrounding the heat storage chamber, thereby closing the heat storage chamber; the vacuum chamber is disposed on the outer shell layer and is insulated a hollow chamber between the layers, which is a closed chamber surrounding the outer periphery of the outer layer; the insulating layer covers the outer layer surrounding the vacuum chamber, thereby closing the vacuum chamber; The composition of the components can be continuously released by the heat storage chamber during the continuous cooking, and the heat medium in the heat storage chamber is affected by Producing heat exchange, the heat energy is convectively transmitted, and the thermal conductivity of the first and second heat conducting portions is transmitted, so that the heat energy can be transported according to the planned heat guiding channel, and effective control is obtained, and the heat energy can be evenly distributed. Spread to all corners of the whole body, this can prevent the uneven cooking and overcooking of food, effectively solve the lack of cooking in the cooking of food, and block the external heat release from the inside of the pot through the vacuum chamber. At the same time, it can block the heat exchange and convection conduction between the external environment temperature and the internal heat energy, so as to effectively improve the food holding time inside the pot body and maintain the quality of food cooking, so it can solve the problem that the heat preservation time is too short and the food heat preservation temperature is too Low problem.

Referring to the third, fourth and fifth figures, the inner pot structure of the controllable heat-guided continuous boiling pot of the present invention is composed of a pot body 21 and an inner pot lid 22, which The pot body 21 includes at least an inner pot layer 211, a heat storage chamber 212 and an outer shell layer 213 from the inside to the outside, wherein the inner pot layer 211 is disposed on the innermost layer of the pot body 21, and the inner pot layer The 211 has a content space 210 for containing the food material. The inner pot layer 211 has at least one first heat conducting portion 211a and at least one second heat conducting portion 211c. The heat storage chamber 212 is disposed on the periphery of the inner pot layer 211. a closed chamber between the inner pot layer 211 and the outer shell layer 213 is disposed outside the inner pot layer 211. The heat storage chamber 212 is filled with a heat medium A; the outer shell layer 213 is wrapped around the outer layer The compartment outside the heat storage chamber 212 is used to close the heat storage chamber 212.

The first heat conduction portion 211a is disposed on a periphery of the inner pot layer 211 (referring to an outer circumference or an inner circumference), and the first heat conduction portion 211a has at least one vacuum tube chamber therein. 211b, the vacuum tube chamber 211b partially slows down the heat conduction speed, so as to prevent the heat energy from being transmitted too fast, which causes the food to be overcooked, and also blocks the heat absorption of the food, and the heat is quickly released outward, thereby causing the heat preservation time. shorten.

The second thermal conduction portion 211c is disposed on a periphery of the inner pot layer 211 (referring to the outer circumference or the inner circumference), and the inside of the second thermal conduction portion 211c is a solid structure. The conduction of the thermal energy can be effectively improved, and the second thermal conduction portion 211c is disposed on the portion where the continuous heat is more likely to be uneven, so that the problem of uneven heating of the food can be solved.

By the composition of the above components, the food is placed in the pot 21 of the inner pot 2, and the inner lid 22 is covered, and then heated to a predetermined time and temperature after being placed in the heating source, and then transferred to an outer pot 3 Covering an outer cover 31, the food and the heat storage chamber 212 continuously release heat energy, and the heat medium A in the heat storage chamber 212 is heat exchanged by heat, and the heat energy is convectively conducted, and The first thermal conduction portion 211a and the second thermal conduction portion are planned along the circumference of the inner pot layer 211 by the different thermal conductivity of the first thermal conduction portion 211a and the second thermal conduction portion 211c. 211c is distributed in position, and the heat energy is transported according to the expected heat guiding channel, and is effectively controlled, so that the heat energy can be uniformly diffused to the corners of the pot body 21, so that the food in the pot body 21 is uniformly heated, so It can effectively solve the problem of uneven cooking and overcooking of the cooked food; at the same time, because the heat storage chamber 212 has the ability to store heat, the heat energy can be used more efficiently to extend the heat preservation time, thereby achieving energy saving. Benefits and maintain food to the best cooked food .

The heat medium A of the present invention is composed of at least two kinds of heat mediums having different boiling points, and the heat medium A is added with a plurality of nano particles (the rice particles are aluminum powder, iron powder or ceramic powder). ) to enhance its heat storage and heat exchange capabilities.

According to another embodiment of the present invention, in the sixth, seventh, and eighth embodiments, in order to enhance the heat insulating effect of the present invention, the pot body 21 of the present invention includes an inner portion and an outer portion. An inner pot layer 211, a heat storage chamber 212, an outer shell layer 213, a vacuum chamber 216 and an insulating layer 217, wherein the inner pot layer 211 is disposed on the innermost layer of the pot body 21, the inner pot layer The 211 has a content space 210 for containing the food material. The inner pot layer 211 has at least one first heat conducting portion 211a and at least one second heat conducting portion 211c. The heat storage chamber 212 is disposed on the periphery of the inner pot layer 211. a closed chamber between the inner pot layer 211 and the outer shell layer 213 is disposed outside the inner pot layer 211. The heat storage chamber 212 is filled with a heat medium A; the outer shell layer 213 is wrapped around the outer layer The storage compartment outside the heat storage chamber 212 is configured to close the heat storage chamber 212. The vacuum chamber 216 is disposed between the outer shell layer 213 and the insulating layer 217, and is disposed around the outer shell layer. a 213-perimeter closed chamber; the insulating layer 217 is a covering layer surrounding the vacuum chamber 216, thereby closing the vacuum chamber 216 .

The first heat conduction portion 211a is disposed on a periphery of the inner pot layer 211 (referring to an outer circumference or an inner circumference), and the first heat conduction portion 211a has at least one vacuum tube chamber therein. 211b, the vacuum tube chamber 211b partially slows down the heat conduction speed, so as to prevent the heat energy from being transmitted too fast, which causes the food to be overcooked, and also blocks the heat absorption of the food, and the heat is quickly released outward, thereby causing the heat preservation time. shorten.

The second thermal conduction portion 211c is disposed on a periphery of the inner pot layer 211 (referring to an outer circumference or an inner circumference), and the inside of the second thermal conduction portion 211c is a solid structure. The conduction of the thermal energy can be effectively improved, and the second thermal conduction portion 211c is disposed on the portion where the continuous heat is more likely to be uneven, so that the problem of uneven heating of the food can be solved.

By the composition of the above components, the heat storage chamber 212 continuously releases heat energy during the continuous cooking, and the heat medium A in the heat storage chamber 212 is heat-exchanged by heat, and the heat energy is convectively transmitted and transmitted. The different thermal conductivity of the first thermal conduction portion 211a and the second thermal conduction portion 211c can be uniformly transmitted to the corners of the pot body 21 according to the planned heat conduction path according to the intended heat conduction portion and path. The food is evenly heated and cooked to the best cooking quality; at the same time, the vacuum chamber 216 can block the outward release of thermal energy inside the pot body 21, and block the heat exchange and convection conduction between the external environment temperature and the internal heat energy. It can effectively improve the food holding time inside the pot body 21, so it can solve the problem that the conventional heat preservation aging is too short and the food holding temperature is too low.

In order to make the heating time before leaving the heating source more precise and energy-saving, the inner lid 22 of the present invention is further provided with a heating display element 221 (shown in FIG. 9), wherein the heating display element 221 It is a conventional temperature display or a conventional temperature sensing element, or a conventional thermoelectric display element, by which the display element 221 is displayed to display temperature values or display color changes for the user to understand the state of heating of the food. . In addition, as shown in the tenth figure, the heating display element 214 may also be disposed at the top edge of the pot body 21 to facilitate viewing during heating.

In summary, the present invention utilizes the heat storage and heat release effects of the heat storage chamber and the different thermal conductivity of the first and second heat conducting portions, so that the heat energy can be transmitted according to the planned heat guiding channel, so as to fully exert the heat release, The heat-conducting effect makes the food more evenly heated, and the vacuum chamber can be used to insulate the leakage of thermal energy and effectively extend the holding time; therefore, the invention can improve the use efficiency of the continuous boiling pot, achieve energy saving and maintain food cooking. The quality of the cooking, so the invention is particularly innovative and practical.

The specific embodiments of the present invention are intended to be illustrative only and not to limit the scope of the present invention to the above embodiments, without departing from the spirit of the invention and the following claims. The implementation of various changes is still within the scope of the protection of the invention.

11. . . Inner pot

12. . . Inner lid

13. . . Hot plate

14. . . heating equipment

15. . . Outer pot

2. . . Inner pot

twenty one. . . Pot body

210. . . Content space

211. . . Inner pot layer

211a. . . First thermal conduction

211b. . . Vacuum tube room

211c. . . Second thermal conduction

212. . . Heat storage room

213. . . Outer layer

214, 221. . . Heating display element

216. . . Vacuum chamber

217. . . Insulation

twenty two. . . Inner lid

3. . . Outer pot

31. . . s

A. . . Heat medium

The first picture is a schematic diagram of the heating of the inner pot.

The second figure is a diagram of an embodiment of a simmering pot.

The third figure is a schematic cross-sectional view of the combination of the present invention.

The fourth figure is a schematic cross-sectional view of the present invention.

The fifth drawing is a schematic view of an embodiment of the present invention.

Figure 6 is a schematic cross-sectional view showing another embodiment (I) of the present invention.

Figure 7 is a schematic cross-sectional view showing another embodiment (1) of the present invention.

The eighth figure is an embodiment of the sixth drawing of the present invention.

The ninth drawing is a schematic view of another embodiment (2) of the present invention.

Figure 10 is a schematic view of another embodiment (3) of the present invention.

2. . . Inner pot

twenty one. . . Pot body

210. . . Content space

211. . . Inner pot layer

211a. . . First thermal conduction

211b. . . Vacuum tube room

212. . . Heat storage room

213. . . Outer layer

twenty two. . . Inner lid

A. . . Heat medium

Claims (6)

The inner pot structure of the controllable heat-guided continuous boiling pot is composed of a pot body and an inner pot cover, and the pot body comprises at least an inner pot layer, a heat storage chamber and a shell from the inside to the outside. a layer, wherein: the inner pot layer is disposed on an innermost layer of the pot body, the inner pot layer has a content space for containing the foodstuff, and the inner pot layer has at least one first heat conducting portion protruding from a periphery thereof And at least one second heat conducting portion; the heat storage chamber is disposed in a closed chamber between the inner pot layer and the outer shell layer, and is disposed outside the inner pot layer, and the heat storage chamber is filled with a heat medium. The heat medium is composed of at least two kinds of heat mediums having different boiling points; the outer shell layer covers the partition layer surrounding the heat storage chamber, thereby closing the heat storage chamber. The inner pot structure of the controllable heat-guided continuous boiling pot according to the first aspect of the invention, wherein the first heat conducting portion is provided on the periphery of the inner pot layer, the first heat The inside of the guiding portion has at least one vacuum tube chamber. The inner pot structure of the controllable heat-guided continuous boiling pot according to claim 1, wherein the second heat conducting portion is provided on the periphery of the inner pot layer, the second heat The inside of the guiding portion is a solid structure. The inner pot structure of the controllable heat-guided continuous boiling pot is composed of a pot body and an inner pot cover. The pot body comprises an inner pot layer, a heat storage chamber and a shell layer from the inside to the outside. a vacuum chamber and an insulating layer, wherein: the inner pot layer is disposed at an innermost layer of the pot body, the inner pot layer has a content space for containing the food material, and the inner pot layer has a convex periphery at least a first heat conducting portion and at least one second heat conducting portion; the heat storage chamber is disposed in a closed chamber between the inner pot layer and the outer shell layer, and is disposed outside the inner pot layer, the storing The hot chamber is filled with a heat medium, which is composed of at least two kinds of heat mediums having different boiling points; the outer shell layer is covered with a compartment surrounding the heat storage chamber, thereby sealing the heat storage chamber; The vacuum chamber is disposed in the hollow chamber between the outer shell layer and the insulating layer, and is a closed chamber surrounding the outer periphery of the outer shell layer; the insulating layer is wrapped around the outside of the vacuum chamber. a compartment to close the vacuum chamber. The inner pot structure of the controllable heat-guided continuous boiling pot according to the fourth aspect of the invention, wherein the first heat conducting portion is provided on the periphery of the inner pot layer, the first heat The inside of the guiding portion has at least one vacuum tube chamber. The inner pot structure of the controllable heat-guided continuous boiling pot according to the fourth aspect of the invention, wherein the second heat conducting portion is provided on the periphery of the inner pot layer, the second heat The inside of the guiding portion is a solid structure.