M243155 侧、新型說明· (一） 新型所屬之技術領域 ' 本創作涉及一種用於電鍋餘熱再利用之鍋具，特別地指 一種利用電鍋炊飯與保溫之蒸氣餘熱作其他食物之加熱的 鍋具。 - (二） 先前技術 _ 查，傳統鍋具的發展，爲順應資訊時代繁忙、緊湊的腳 步，始終朝著多功能及省時、省力及省能源的方向在改進 。例如第1圖所示，爲中華民國新型專利公告第36677 8號 · 揭示一種「雙空間同步調理電鍋」，其係由一鍋體（2 )、 一設於鍋體（2)上方之鍋蓋（1)，及設於鍋體（2)下方 之一蒸烤室（3)等所構成。該鍋蓋（1)，包含有一內鍋 襯蓋（12 )，並在此襯蓋（12 )中央設有蒸氣通道（122 ) ，及一蒸氣調節裝置（100);該鍋體（2)，包含有一燉 煮鍋（40) ’下方設有一蒸烤室加熱區（30)，及在兩者 之間設有電熱管（23 3 );該鍋體（2 )周圍設有蒸氣導管 (21) ’及蒸烤加熱區（30)內包含有一蒸烤內鍋（30) · ，其上方並設有導熱襯蓋（31)。如此，上方燉煮鍋（40 )烹煮食物時，電熱管（23 3 )同時向下方之蒸烤加熱區（ 3 0 )加熱，使蒸烤內鍋（3 0 )內之食物蒸或烤熟。 上述公開案，即電熱管（233 )之下方，另外設有一蒸 烤室（3 )，在電熱管（2 3 3 )對上方鍋體（2 )加熱時，同 時向下方蒸烤室（3 )加熱，雖然能達到同時作功之目的。 — 惟，一般而言電鍋電熱盤之溫度約在3 5 0 °C左右，若以此高 溫直接向下方蒸烤室（3 )加熱時，可以想像得到，食物表 M243155 面已經烤焦了，下面及側面尙未熟透；並且，該τ方蒸烤 室（3 )之設計將使得電鍋之體積，變得更龐大。 (三）新型內容： 因鑑於一般電鍋基本上所具備之煮飯及保溫功能下，在 煮飯完成之3個小時內電鍋內部蒸氣溫度仍然能維持在 100C〜81 °C左右的局溫，甚至在15小時內仍具有75 °c以上 之恆溫；創作人等思及，利用該等溫度足以煮熟一般副食 或菜餚，同樣地也能用來燉煮肉類所需要的溫度等，遽而 提供一種用於電鍋餘熱再利用之鍋具。 按照本創作之鍋具，結合在電鍋之內鍋上，利用炊飯及 保溫之餘熱來煮熟蒸鍋內之食物，不但可大幅地節約能源 ’且能同時作多功而縮短念、妊時間；此爲本創作之主要目 的。 爲達成上述目的，本創作涉及之電鍋主要包括有：一炊 飯用之內鍋；一加熱器，自內鍋底部加熱以提供炊飯所需 之熱度；一側保溫器及一上蓋保溫器，分別自內鍋之側面 及上方加熱，以提供熟飯保持恆溫之熱度；其中，該內鍋 頂端部內側包含有一凹緣，形成一承接部；一蒸鍋，上端 部外周形成有一跨接部，跨接在內鍋之承接部上，底部表 面上形成有多數的通氣孔，及中央包含有一略低之集水盤 ;一襯鍋，套設在蒸鍋內側。如此，利用內鍋炊飯與保溫 之餘熱同時煮熟襯鍋內之食物。 舉例而言，在理想之情況下，內鍋煮飯之同時，利用蒸 氣餘熱來烹煮襯鍋內之紅燒肉，俟紅燒肉熟透後，再倒進 內鍋與飯拌合，即成速食燴飯，既省時、省力及省能源， M243155 符合現代人速食文化的需求。 (四）實施方式 首先說明，本創作用於電鍋餘熱再利用之鍋具’其電鍋 之基本構成，大致上具備如同一般泛用型電鍋之煮飯及保 溫等功能，且在電路設計上包括預約 '訂時、自動煮飯、 自動切換或遙控之功能等等，由於本創作不涉及此一方面 之改良，因此附圖中無關之構件已予以省略。以下將配合 實施例對本創作技術特點作進一步地說明，該實施例僅爲 較佳的範例並非用來限定本創作之實施範圍，謹藉由參考 附圖結合下列詳細說明而獲致最好的理解。 請參考第2及3圖，第2圖爲一種典型的電鍋電路示意 圖，第3圖爲本創作涉及之電鍋1，大致地包括有一炊飯 用之內鍋10，一加熱器11，自內鍋10底部加熱以提供炊 飯所需之熱度；一側保溫器1 2，自內鍋1 0之側面加熱，及 一上蓋保溫器1 3，自上方加熱以提供煮熟的飯保持恆溫所 需之熱度。在一特定的實施例中，煮飯初期以600W的電 力，加諸於加熱器1 1自內鍋1 〇底部開始加熱，該內鍋1 〇 底部中心之下方抵接有一溫控開關TRS，且該電路受一微 動開關ΜIC R〇S W之常閉n C接點控制，當內鍋1 0由於水 份蒸發掉（即飯煮熟時）溫度會超越1 〇〇 °c以上，此時溫控 開關TRS感測到內鍋1 〇溫度迅速升高而跳脫，而切斷加熱 器1 1之電路’同時使該微動開關MICRO SW之常閉NC接 點切換至常開N 0接點，而接通側保溫器1 2及上蓋保溫器 1 3 ’並以60W的電力自內鍋之側面及上方加熱，以提供煮 熟之飯保持恒溫之熱度；一般而言，在煮飯完成之3個小 時內’內鍋1 0之蒸氣溫度仍然維持在1 〇 〇它〜8 1它左右的高 溫。 M243155 本創作不同之處在於，該內鍋1 〇頂端部內側包含有一 凹緣、形成一承接部1 〇〇 ; —蒸鍋20，上端部外周形成有 一跨接部2 1，跨接在內鍋1 〇之承接部Η上，底部表面上 形成有多數的通氣孔22，及中央包含有一略低之集水盤23 ;一襯鍋30，套設在蒸鍋20內側，及襯鍋20底部包含有 複數支腳3 1支設在集水盤23內，使襯鍋30與蒸鍋20之 間維持有一蒸氣流通之高度；另外，又包含有一蓋部4 0覆 蓋在蒸鍋20上方，及該蓋部40中央形成有一通氣孔41。 ί女照本創作’來自內鍋1 0底部之高溫蒸氣，能充分的到達 襯鍋3 0表面悶燒，襯鍋3 0內之蒸氣經由通氣孔4 1亦得到 適當地宣洩，且蒸氣凝結之水滴被集結在集水盤23內；如 此，利用內鍋1 0炊飯與保溫之餘熱，可在不影響炊飯品質 下同時煮熟襯鍋30內之食物。 第4圖爲本創作之第二種實施例，本實施例基本上與上 述實施例相同，因此不再贅述，唯不同的是該蒸鍋205 1 外徑與內鍋1 0之內徑維持有一寬裕的通氣空間，上端部外 周包含有複數把手部24，跨接在該內鍋1 0之承接部1 〇〇 上；及，有一蓋部40可覆蓋在蒸鍋20上方’及該蓋部40 中央形成有一通氣孔41。如此’來自內鍋10底部之高溫蒸 氣，能充分的到達蒸鍋2 0表面悶燒。 類似地，第5圖爲本創作第三種實施例，本實施例不同 之處在於，蒸鍋2 0上端部外周形成有一跨接部2 1，跨接在 內鍋1 0之承接部1 0 0上，中心自底部朝向上方形成有一鏤 空的通氣管25;及，一蓋部40可覆蓋在蒸鍋20上方’及 該蓋部40中央形成有一通氣孔4丨。如此，來自內鍋10底 部之高溫蒸氣，能充分的到達蒸鍋2 0表面及中心悶燒’能 利用內鍋1 0炊飯與保溫之蒸氣餘熱同時煮熟蒸鍋2 0內之 食物。 M243155 此外，再如表一所示之實驗數據，本創作用於電鍋餘熱 再利用之鍋具，創作人等經1 5小時實際測試之結果，茲以 表列說明如下： 「用於電鍋餘熱再利用之鍋具」之實驗結果 目的 煮飯與蒸煮冷凍食品之溫度確認 試驗品 一般電子鍋改造及結合本創作之鍋具 條件 卜110V/60HZ (常溫測試） 2、內鍋置入約4人份飯量之生米 3、蒸鍋置入約570公克之冷凍食品 過程 3 小 時 1、 煮飯完成時之湯汁溫度10(TC。 2、 1小時內之湯汁温度88°C。 3、 2小時內之湯汁溫度84°C。 4、 3小時內之湯汁溫度81°C。 15 小 時 卜湯汁溫度77.9°C (穩定）。 2、 襯盤溫度78°C。 3、 蒸鍋溫度78.8°C。 4、 飯溫度75.5°C。 5、 瓦特數60W 結論 1、 飯品質良好、Q度佳。 2、 蒸鍋內之冷凍食品溫度穩定。 3、 蒸鍋內的水不會滴入飯上。 綜上所述，利用本創作用於電鍋餘熱再利用之鍋具，可 利用炊飯及保溫之餘熱來煮熟蒸鍋內之食物，不但可大幅 地節約能源，且能同時作多功而能縮短烹飪時間，確實爲 新穎、進步且具有產業利用性之創作。 表一爲本創作鍋具之實驗數據及報告。 M243155 「用於電鍋餘熱再利用之鍋具」之實驗報告 目的 煮飯與蒸煮冷凍食品之溫度確認 試驗品 一般電子鍋改造及結合本創作之鍋具 1、1 10V/60HZ (常溫測試） 條件 2、內鍋置入約4人份飯量之生米 3、蒸鍋置入約5 7 0公克之冷凍食品M243155 Side, new type description · (I) New type of technical field 'This creation relates to a cooker for the reuse of the waste heat of an electric cooker, particularly a pot that uses the waste heat of an electric cooker to cook rice and heat preservation steam for other foods With. -(II) Prior technology _ In the past, the development of traditional cookware has been improving in the direction of multi-function and saving time, energy and energy in order to comply with the busy and compact pace of the information age. For example, as shown in Figure 1, it is the Republic of China New Patent Publication No. 36677 8. A "dual space synchronous conditioning electric cooker" is disclosed, which consists of a pot body (2) and a pot located above the pot body (2). The cover (1) and a steaming and roasting chamber (3) provided under the pot body (2). The pot cover (1) includes an inner pot lining cover (12), and a steam passage (122) is provided in the center of the lining cover (12), and a steam regulating device (100); the pot body (2), It includes a stewing pot (40), a heating zone (30) for a steaming and baking chamber is arranged below, and an electric heating pipe (23 3) is arranged between the two; a steam duct (21) is arranged around the pot body (2) 'And the steaming and heating area (30) includes a steaming and baking inner pot (30) ·, and a heat conductive lining cover (31) is arranged above it. In this way, when the upper cooking pot (40) is cooking food, the electric heating tube (23 3) is simultaneously heated to the lower steaming and heating area (30), so that the food in the steaming inner pot (3 0) is steamed or cooked. . In the above publication, a steaming and roasting chamber (3) is provided below the electric heating pipe (233). When the electric heating pipe (2 3 3) heats the upper pot body (2), the steaming and roasting chamber (3) is simultaneously lowered. Although heating can achieve the purpose of simultaneous work. — However, generally speaking, the temperature of the electric heating plate of the electric cooker is about 350 ° C. If this temperature is directly heated to the steaming room (3) below, it can be imagined that the surface of the food table M243155 has been burnt. The bottom and sides are not cooked thoroughly; and the design of the τ-square steaming and roasting chamber (3) will make the volume of the electric pot larger. (3) New content: In view of the basic cooking and heat preservation functions of ordinary electric cookers, the internal steam temperature of the electric cooker can be maintained at a local temperature of about 100C to 81 ° C within 3 hours of cooking. , Even within 15 hours still has a constant temperature above 75 ° C; the creators thought that using these temperatures is enough to cook general non-staple food or dishes, but also can be used to stew meat, etc. Provided is a cooker for reusing waste heat of an electric cooker. According to the creation of the pot, combined with the inner pot of the electric pot, the food in the steamer is cooked by using the heat from the cooking rice and the heat preservation, which can not only greatly save energy, but also can do more work at the same time to shorten the time of chanting and pregnancy. ; This is the main purpose of the creation. In order to achieve the above purpose, the electric pots involved in this creation mainly include: an inner pot for cooking; a heater that heats from the bottom of the inner pot to provide the heat required for cooking; a side heat preservation device and a cover heat preservation device, respectively It is heated from the side and the top of the inner pot to provide constant heat for the cooked rice. The inner side of the top part of the inner pot contains a concave edge to form a receiving part. A steamer has a cross-over part formed on the outer periphery of the upper end. Connected to the receiving part of the inner pot, a large number of vent holes are formed on the bottom surface, and a slightly lower water collecting pan is included in the center; a lining pot is set on the inner side of the steamer. In this way, the food in the lining pot is cooked at the same time by using the inner pot to cook rice and the heat from the insulation. For example, ideally, while cooking in the inner pot, use the residual steam to cook the braised pork in the lining pot. After the braised pork is cooked thoroughly, pour it into the inner pot and mix with the rice. Risotto, which saves time, energy and energy, M243155 meets the needs of modern fast food culture. (IV) Implementation Firstly, the basic composition of the electric cooker used for the reuse of the waste heat of the electric cooker is basically the same as that of a general-purpose electric cooker, such as rice cooking and heat preservation, and the circuit design This includes functions such as 'booking', automatic rice cooking, automatic switching or remote control, etc. Since this creation does not involve improvements in this aspect, irrelevant components in the drawings have been omitted. The technical characteristics of this creation will be further explained in conjunction with the embodiment below. This embodiment is only a good example and is not intended to limit the scope of implementation of this creation. The best understanding will be obtained by referring to the drawings and the following detailed description. Please refer to Figures 2 and 3. Figure 2 is a schematic diagram of a typical electric cooker circuit. Figure 3 is the electric pot 1 involved in the creation, which roughly includes an inner pot 10 for cooking and a heater 11. The bottom of the pot 10 is heated to provide the heat required for cooking; one side of the heat preservation device 12 is heated from the side of the inner pot 10, and an upper cover heat preservation device 13 is heated from above to provide the cooked rice with the necessary temperature heat. In a specific embodiment, at the initial stage of cooking, 600 W of electricity is added to the heater 11 to start heating from the bottom of the inner pot 10, and a temperature control switch TRS is abutted below the center of the bottom of the inner pot 10, and This circuit is controlled by the normally closed n C contact of a micro switch MIC R0SW. When the internal pot 10 evaporates due to water evaporation (that is, when the rice is cooked), the temperature will exceed 100 ° c. At this time, the temperature is controlled. The switch TRS senses that the temperature of the inner pot 10 rises rapidly and trips off, and cuts off the circuit of the heater 1 1 at the same time causes the normally closed NC contact of the micro switch MICRO SW to switch to the normally open N 0 contact, and Connect the side warmer 12 and the upper cover warmer 1 3 'and heat it from the side and the top of the inner pot with 60W power to provide the cooked rice with a constant temperature. In general, three Within one hour, the temperature of the steam in the inner pot 10 was still maintained at a high temperature of 100 to 8 1 it. M243155 The difference between this creation is that the inner side of the inner end of the inner pot 10 includes a concave edge to form a receiving part 100;-the steamer 20, the outer end of the upper end is formed with a crossover part 21, which crosses the inner pot On the receiving part of the 10, a large number of vent holes 22 are formed on the bottom surface, and a slightly lower water collecting tray 23 is included in the center; a lining pot 30 is sleeved on the inner side of the steaming pot 20, and the bottom of the lining pot 20 includes A plurality of legs 31 are set in the water collecting pan 23 so that a steam circulation height is maintained between the lining pot 30 and the steamer 20; in addition, it includes a cover portion 40 covering the steamer 20 and the cover portion. A vent hole 41 is formed in the center of 40. The creation of female photos of this book 'The high-temperature steam from the bottom of the inner pot 10 can fully reach the surface of the lining pot 30, and the steam in the lining pot 30 is properly vented through the vent hole 41, and the steam condenses. The water droplets are collected in the water collecting tray 23; in this way, the food in the lining pan 30 can be cooked at the same time without affecting the quality of the cooking rice by using the internal heat of the cooking rice 10 and the heat preservation. FIG. 4 is the second embodiment of the creation. This embodiment is basically the same as the above embodiment, so it will not be repeated here, except that the outer diameter of the steamer 205 1 and the inner diameter of the inner pot 10 are maintained at the same level. Ample ventilation space, the outer periphery of the upper end portion includes a plurality of handle portions 24, bridged over the receiving portion 100 of the inner pot 10; and a cover portion 40 can be covered above the steamer 20 'and the cover portion 40 A vent hole 41 is formed in the center. In this way, the high-temperature steam from the bottom of the inner pot 10 can sufficiently reach the surface of the steam pot 20 to smolder. Similarly, FIG. 5 is the third embodiment of the creation. This embodiment is different in that a jumper 21 is formed on the outer periphery of the upper end of the steamer 20, and a receiver 10 that crosses over the inner cooker 10 On 0, a hollow ventilation tube 25 is formed from the bottom toward the center; and a cover 40 may cover the steamer 20 'and a ventilation hole 4 丨 is formed in the center of the cover 40. In this way, the high-temperature steam from the bottom of the inner pot 10 can fully reach the surface and center of the steamer 20 and smolder. 'The food in the steamer 20 can be cooked at the same time by using the inner heat of the rice 10 and the heat of the steam. M243155 In addition, according to the experimental data shown in Table 1, the authors used the electric pot to reuse the heat of the electric pot. The results of the actual test by the creators after 15 hours are listed below: "Used in electric pot "Experimental Heat Reuse Pots" Experiment Results Purpose Temperature confirmation test for cooking rice and frozen foods General electronic pot modification and combined with the pot conditions created by this creation 110V / 60HZ (room temperature test) 2. Place the inner pot about 4 Raw rice for a person's meal 3. The process of placing frozen food in a steamer for about 570 grams for 3 hours 1. The temperature of the soup when the rice is cooked is 10 ° C. 2. The temperature of the soup within 1 hour is 88 ° C. 3. The temperature of the soup in 2 hours is 84 ° C. 4. The temperature of soup in 3 hours is 81 ° C. The temperature of soup in 15 hours is 77.9 ° C (stable). 2. The temperature of the liner is 78 ° C. 3. The steamer The temperature is 78.8 ° C. 4. The temperature of the rice is 75.5 ° C. 5. The wattage is 60W. 1. The quality of the rice is good and the Q is good. 2. The temperature of the frozen food in the steamer is stable. 3. The water in the steamer does not drip. In summary, using this creation for the reuse of waste heat from electric cookers, you can Using the heat from cooking and heat preservation to cook the food in the steamer can not only greatly save energy, but also can do multiple functions at the same time and shorten the cooking time. It is indeed a novel, progressive and industrially applicable creation. Table 1 is The experimental data and report of the creative pot. M243155 The experimental report of "pot for the reuse of the waste heat of the electric cooker" The purpose of cooking rice and cooking frozen food temperature confirmation test product General electronic pot transformation and combining the creative pot 1 、 1 10V / 60HZ (room temperature test) Condition 2. Place raw rice with about 4 servings in the inner pot 3, put about 570 grams of frozen food in the steamer
l、飯品質良好、Q度佳。 結論 2、蒸鍋內之冷凍食品溫度穩定。 3、蒸鍋內的水不會滴入飯上。 表一 -10- M243155 (五）圖式簡單說明 . 第1圖爲習知技術，係轉繪自中華民國新型專利公告第、 ^ 366778號之「雙空間同步調理電鍋」之示意圖。 第2圖爲一習知電鍋之電路示意圖。 第3圖爲本創作鍋具之第一種實施例剖面圖；其中電鍋 以假想線表示，其他無關之構件已省略。 * 第4圖爲本創作鍋具之第二種實施例剖面圖；其中電鍋 - 以假想線表示，其他無關之構件已省略。 第5圖爲本創作鍋具之第三種實施例剖面圖；其中電鍋 以假想線表示，其他無關之構件已省略。 主要部分之元件符號說明 1..... ..電鍋 10.... 內鍋 100·· ...承接部 11·.·. ...加熱器 110·· ...溫控開關 12..., ...側保溫器 13..., ...上蓋保溫器 20... ...蒸鍋 21.·· ...跨接部 22··. ...通氣孔 23... ...集水盤 24... ...把手部 2 5... ...通氣管 30... ...襯鍋 31... ...支腳 40... ...蓋部 4 1... ...通氣孔l Good rice quality and good Q degree. Conclusion 2. The temperature of frozen food in the steamer is stable. 3. The water in the steamer will not drip onto the rice. Table 1 -10- M243155 (V) Schematic description. The first picture is the conventional technology, which is a schematic diagram of the "dual space synchronous conditioning electric pot" reprinted from the Republic of China New Patent Publication No. ^ 366778. Figure 2 is a schematic circuit diagram of a conventional electric cooker. Figure 3 is a cross-sectional view of the first embodiment of the cooking pot; the electric pot is shown by imaginary lines, and other unrelated components have been omitted. * Figure 4 is a cross-sectional view of the second embodiment of the creative pot; of which the electric pot is shown by an imaginary line, and other unrelated components have been omitted. Fig. 5 is a cross-sectional view of the third embodiment of the pot; the electric pot is shown by an imaginary line, and other unrelated components have been omitted. Description of the components of the main parts 1 ...... Electric cooker 10 .... Inner pot 100 ......... Receiving part 11 ......... Heater 110 ... 12 ..., ... side heat insulator 13 ..., ... upper cover heat insulator 20 ... steamer 21 .... 23 ... water collecting tray 24 ... handle part 2 5 ... ventilating tube 30 ... lining pan 31 ... supporting foot 40 ... ... cover 4 1 ... ... air vent