WO2004058018A1 - Cuiseur electrique - Google Patents

Cuiseur electrique Download PDF

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Publication number
WO2004058018A1
WO2004058018A1 PCT/CN2003/001133 CN0301133W WO2004058018A1 WO 2004058018 A1 WO2004058018 A1 WO 2004058018A1 CN 0301133 W CN0301133 W CN 0301133W WO 2004058018 A1 WO2004058018 A1 WO 2004058018A1
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WO
WIPO (PCT)
Prior art keywords
temperature
rice cooker
heat insulation
heat
electric rice
Prior art date
Application number
PCT/CN2003/001133
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English (en)
French (fr)
Inventor
Guang Jian
Original Assignee
Guang Jian
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guang Jian filed Critical Guang Jian
Priority to CA002512278A priority Critical patent/CA2512278A1/en
Priority to AU2003296224A priority patent/AU2003296224A1/en
Priority to US10/541,102 priority patent/US20060151463A1/en
Priority to JP2005509684A priority patent/JP2006512182A/ja
Publication of WO2004058018A1 publication Critical patent/WO2004058018A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/06—Lids or covers for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J2202/00—Devices having temperature indicating means
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S220/00—Receptacles
    • Y10S220/912—Cookware, i.e. pots and pans

Definitions

  • the present invention relates to an electric rice cooker, and more particularly to an electric rice cooker that is mainly heated by heat radiation rather than heat conduction, and uses a top steam temperature sensing device.
  • Electric rice cookers that are widely used at present use electric heating plate conduction heating technology.
  • the surface of the metal electric heating plate all contacts the bottom of the liner to conduct heat, and the temperature control detection directly detects the temperature of the outer wall of the inner liner.
  • the above technical solutions have the following problems: 1. Local overheating, uneven heating in the internal month S , The temperature difference is large, internal stress is generated, and it is easy to burst.
  • the surface deformation of the metal heating plate is different from that of the liner material after heating.
  • the conductive heating surface cannot be fully contacted, the heat transfer efficiency is low, the metal heating plate is overheated, and it may even cause melting and deformation.
  • the deformation between the heating surface and the heating surface is different, and a force is generated, which damages the safety of the inner container.
  • a hole for installing a temperature sensor is reserved in the center of the metal electric heating plate, so that there is a cold zone in the center of the bottom of the liner.
  • the detection temperature cannot fully reflect the temperature in the pot, and it is difficult to accurately control the cooking temperature, resulting in over- or under-cooked food in the pot.
  • the inner wall of ceramics, glass, etc., the arc and thickness of the outer wall are difficult to be uniform with the same standard as the surface of the metal electric heating plate. Even the heat conduction efficiency of the same model product is quite different, which makes the temperature control parameters not uniform, which is not conducive to industrial production. .
  • the method to solve this technical problem is mainly to increase the heating area, and add a metal jacket on the inner liner, such as patent ZL94211811.1, or spray purple on the metal liner, such as patent ZL98226728.2.
  • a metal jacket on the inner liner such as patent ZL94211811.1
  • spray purple on the metal liner such as patent ZL98226728.2.
  • the patent 00132867.0 applied by the inventor first adopted radiant heating, but there are still some thermal conductive sheets in direct contact with the inner liner, and there are still problems of uneven heating and inaccurate temperature control.
  • the present invention is directed to the above technical problems, and provides an electric rice cooker that mainly uses thermal radiation, supplemented by hot air conduction, and a top center steam heat-conducting temperature-sensing device to accurately control the temperature, thereby overcoming the temperature measurement at the bottom.
  • the liner and the heating plate must be fully in contact with the contradiction between the surface deformation and the degree of expansion after heating, and the temperature control problem.
  • the technical solution of the present invention is implemented as follows.
  • the rice cooker includes an upper cover, an inner container, a heating device, a heat insulation device, and a temperature control system.
  • the distance between the heated electric heating tube and the inner container is greater than zero, that is, without direct contact, but ⁇ Loaded on the inner insulation jacket, the heat insulation device (including outer insulation jacket, middle insulation jacket, inner insulation jacket, and insulation cotton)
  • the inner wall and the outer wall of the bladder surround the electric heating tube to form a radiation cavity .
  • the detection device of the temperature control system is placed in the upper lid to test the temperature of the steam in the pot.
  • the upper cover includes a pot cover, an inner cover and a temperature-controlling fixed metal heat-conducting plate.
  • the temperature controller is installed on the temperature-controlling fixed metal heat-conducting plate between the pot cover and the inner cover. There is a steam exhaust hole in the middle of the inner cover.
  • the shape of the bottom of the liner matches the shape of the concave arc on the surface of the electric heating tube.
  • the bottom of the inner tank is equipped with a temperature sensing head for over-temperature protection.
  • the heat insulation device includes three layers of an outer heat insulation sleeve, a middle heat insulation sleeve, and an inner heat insulation sleeve.
  • the upper end of the inner heat insulation sleeve is in contact with the liner, and the inner heat insulation sleeve and the middle heat insulation sleeve are provided with insulation cotton.
  • a drainage pipe is provided at the bottom of the inner heat insulation sleeve.
  • Radiation heat transfer from electric heating tube is the main, supplemented by hot air conduction. Because the entire outer wall of the liner is a heated surface, the temperature in the radiation cavity is uniform, reducing internal stress caused by uneven heating of the liner.
  • Radiative heat transfer does not require the surface of the heating device to be in close contact with the heated surface. Hot air conduction is not affected by the thermal deformation of the outer wall of the inner liner, so the heat deformation of the inner liner will not affect the heat transfer efficiency. No force is generated between the heating device and the heated surface. .
  • the top temperature control setting can completely get rid of the temperature measurement affected by the heat transfer rate of the liner, which cannot fully reflect the problem of the temperature in the pot in a timely manner.
  • the top temperature control setting eliminates the need for the outer wall of the liner to contact the temperature measurement device, and there is no cold zone at the bottom of the liner, which can receive heat transfer more fully and evenly.
  • FIG. 1 is a longitudinal sectional view of an electric rice cooker.
  • a specific embodiment of an electric rice cooker consists of an outer shell 8, an outer heat insulation jacket 9, a middle heat insulation jacket 10, an inner heat insulation jacket 11, thermal insulation cotton 12, and an electric heating tube 13.
  • the temperature-controlling fixed metal heat-conducting plate 3 and the lid 1 are provided with a sealed silica gel ⁇ 4, and three pieces are integrated into one.
  • the inner heat insulation sleeve 11, the electric heating tube 13 and the outer wall of the inner liner 6 form a heat radiation heat transfer cavity.
  • Insulation cotton 12 is installed between the middle insulation jacket 10 and the outer insulation jacket 9 to form a good insulation cavity, and the insulation effect is more significant.
  • the heating temperature of the electric heating tube 13 in this embodiment can reach 650. (:.
  • the maximum temperature of the ordinary electric heating plate cast aluminum plate can only be controlled between 380 ° C-400 ° C, otherwise it will be deformed and melted.
  • the recess of the heat-fixing metal heat-conducting plate 3 corresponds to a straight line.
  • the sealing ring 4 seals the upper edge of the inner liner 6, so that hot steam is sprayed from the steam exhaust hole 17 in the middle of the inner cover 5, just sprayed on the temperature-controlling fixed metal On the recess in the middle of the heat conducting plate 3.
  • the recess transmits the steam temperature to the temperature control device 2, and the temperature control device 2 acts quickly after feeling the steam temperature.
  • the bottom of the inner tank 6 is also A temperature sensing head 15 for over-temperature protection is installed.
  • a drain pipe 15 is provided at the bottom of the inner insulation sleeve 11 in case When the liner ruptures during use, it can drain water out of the base.
  • C when the rice and water in the liner 6 are boiled, the bottom of the liner 6 reaches 100. C, when the water is evaporated to dryness, the whole inner bottom is heated at the same time, from 100. C rose to 101.5. C only takes 30-40 seconds (national standard, trip temperature 100.5 ° C-104.5. C). A temperature-sensitive cold zone is left at the bottom of the ordinary electric heating pan.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Description

电 饭 锅
所属技术领域 本发明涉及一种电饭锅， 尤其是一种主要通过热辐射而非热 传导加热， 采用顶端蒸汽感温装置的电饭锅。 背景技术 目前广泛使用的电饭锅均采用电热盘传导加热技术，金属电热 盘表面全部接触内胆底部传热， 温控探测直接探测内胆外壁的温 度。 对于传导系数较低、膨胀系数与金属差别较大的材料， 如陶瓷、 天然石及玻璃等制成内胆的电饭锅， 上述技术方案存在以下问题： 1、 局部过热， 内月 S受热不均， 温差大， 内部产生应力， 易爆 裂。
2、 金属电热盘与内胆材料升温后表面变形不同， 传导受热面 不能充分接触， 传热效率低， 金属电热盘过热， 甚至可导致熔化变 形。 并且加热面与受热面之间变形不同而产生作用力， 损害内胆的 使用安全。
3、 金属电热盘中心预留安装感温器的孔， 使内胆底部中心存 在冷区，探测温度不能全面反映锅内温度，难以准确控制煮饭温度， 导致锅内食物烹煮过度或不足。 4、 陶瓷、 玻璃等烧制而成的内胆， 外壁弧度及厚度难以象金 属电热盘表面一样标准统一， 即使同一型号产品传导热效率亦差別 较大， 使温控参数不统一， 不利于工业化生产。 目前解决此技术问题的方法主要是加大受热面积，在内胆外加 套金属外套， 如专利 ZL94211811.1 , 或在金属内胆上喷涂紫 、， 如 专利 ZL98226728.2。 但并不能实质解决热传导必须表面接触， 与加 热、 受热表面变形不同的矛盾。 本发明人申请的专利 00132867.0首先采用了辐射加热的方式， 但仍有部分导热片与内胆直接接触， 仍存在受热不均， 温控不准的 问题。 发明内容 本发明针对以上技术问题， 提供一种主要利用热辐射， 辅以热空气传 导， 顶端中心蒸汽导热感温装置准确控制温度的电饭锅， 从而克服底部测 温的热传导型电饭锅， 内胆与加热盘须充分接触与受热后表面变形及膨胀 程度不同的矛盾， 以及温控问题。 本发明的技术方案是这样实现的， 电饭锅包括上盖、 内胆、 加热装置、 隔热装置和温控系统，加热的电热管与内胆的距离大于零，即不直接接触， 而是^^载于内层隔热套上， 隔热装置（包括外层隔热套， 中层隔热套， 内 层隔热套， 保温棉） 内壁与内胆外壁将电热管包围， 形成一个辐射腔。 温 控系统的探测装置放置于上盖内， 测试锅内蒸汽的温度。 上盖包括锅盖， 内盖和控温固定金属导热板， 温控器安装在锅盖和内 盖间的控温固定金属导热板上， 内盖中间有一蒸汽排气孔。 内胆底部的形状与电热管管面凹弧的形状相吻合。 内胆上沿有一密封硅胶圈。 内胆的底部装有起超温保护作用的感温头。 隔热装置包括外层隔热套， 中层隔热套， 内层隔热套三层， 内层隔热 套上端与内胆接触， 内层隔热套和中层隔热套间装有保温棉。 内层隔热套的底部设置排水管。 与现有技术相比， 本技术方案具有以下明显效果：
1、 以电热管辐射传热为主， 热空气传导为辅。 由于整个内胆外壁均为 受热面， 辐射腔内温度均匀， 减小内胆受热不均而产生的内部应力。
2、辐射传热不需加热装置表面与受热表面紧密接触， 热空气传导不受 内胆外壁受热变形影响， 所以内胆受热变形不会影响传热效率。 加热装置 与受热面之间亦无作用力产生。 .
3、 顶部温控设置， 彻底摆脱测温受内胆传热速率影响， 不能全面及时 反映锅内温度的问题。
4、 顶部温控设置， 使内胆外壁无需接触测温装置， 且内胆底部不存有 冷区， 可以更充分均匀的接收传热。
5、 内胆受热变形， 以及陶瓷、 玻璃等烧制成型的内胆壁不能高标准统 一的因素不影响传热的效率， 使得温控参数易掌握， 有利于大批量工业化 生产。 附图说明 图 1、 电饭锅的纵剖面图 具体实施方式 电饭锅由外壳 8、 外层隔热套 9、 中层隔热套 10、 内层隔热套 11、 保 温棉 12、 电热管 13、 底座 14、 感温头 15、 排水管 16、 上接圈 7、 内胆 6、 内盖 5、 密封硅胶圈 4、 控温固定金属导热板 3、 控温装置 2、 锅盖 1及蒸 汽排气孔 17等组成。在锅盖 1及内盖 5间有一控温固定金属导热板 3 ,控 温固定金属导热板 3用螺钉紧固在锅盖 1上。控温固定金属导热板 3的中 心有一个凹台， 凹台上铆装有一个温控装置 2。 温控装置 2的感温面与凹 台内底面紧密接触。控温固定金属导热板 3与锅盖 1间装有密封硅胶圏 4， 三件成一整体。 内层隔热套 11、 电热管 13与内胆 6的外壁构成热辐射传热腔。 中层 隔热套 10与外层隔热套 9之间装有保温棉 12, 形成良好的保温腔， 保温 效果更显著。 本实施例的电热管 13 的加热温度可达到 650。 (：。 而普通电 热盘铸铝板最高温度只能控制在 380。C - 400°C之间， 否则会变形熔化。 内盖 5中间设有一个蒸汽排气孔 17, 蒸汽排气孔 17与控温固定金属 导热板 3的凹台对应在一条直线上。 密封胶圈 4密封内胆 6上沿， 使热蒸 汽从内盖 5 中间的蒸汽排气孔 17喷出， 正好喷在控温固定金属导热板 3 中间的凹台上。 凹台将蒸汽温度传给控温装置 2, 控温装置 2感受到蒸汽 温度后迅速动作。 为确保电器性能及使用者的安全， 在内胆 6的底部还安装了起超温保 护作用的感温头 15。 同时在内层隔热套 11的底部设置了排水管 15 , 万一 内胆在使用过程中破裂时， 能将水排到底座外。 本实施例内胆底部不存在感温冷区， 当内胆 6内的米和水被烧煮沸腾 时， 内胆 6底部达到 100。C, 当水份蒸干后， 整个内 底部同时升温， 从 100。C升到 101.5。C只需 30 - 40秒的时间（国家标准，跳闸温度 100.5°C - 104.5。C )。 而普通电热锅底部留有感温冷区， 以直径为 50 毫米的感温 冷区为例， 当感温冷区周边温度达到 100。C时， 继续升温传热至感温区， 为使感温区达到国家标准跳闸温度 100.5。C - 104.5°C, 需要 3 - 4分钟， 而此时周边温度已达到 108。C以上。 由此可见， 本发明通过辐射传热， 顶部测温的方式， 克良了以陶瓷、 天然石、 玻璃等热传导系数低的材料制成的内胆、 底部测温的热传导型电 饭锅受热不均， 不易控温的技术问题， 从而使本技术方案适用于工业化生 产。

Claims

权 利 要 求
1. 一种电饭锅， 包括上盖、 内胆、 加热装置、 隔热装置和温 控系统， 其特征是加热装置与内胆的距离大于零， 由内胆和隔热装 置形成辐射腔， 加热装置安装在辐射腔内， 上盖内装有温控系统的 探测装置。
2. 根据权利要求 1 所述的电饭锅， 其特征是上盖包括锅盖， 内盖和控温固定金属导热板， 温控器安装在锅盖和内盖间的控温固 定金属导热板上， 内盖中间有一蒸汽排气孔。
3. 根据权利要求 1 所述的电饭锅， 其特征是内胆底部的形 状与电热管管面凹弧的形状相吻合。
4. 根据权利要求 1 或 3所述的电饭锅， 其特征是内胆上沿 有一密 ^"硅胶圈。
5. 根据权利要求 1 或 3所述的电饭锅， 其特征是内胆的底 部装有起超温保护作用的感温头。
6. 根据权利要求 1 所述的电饭锅， 其特征是隔热装置包括 外层隔热套， 中层隔热套， 内层隔热套三层， 内层隔热套上端与内 胆接触， 内层隔热套和中层隔热套间装有保温棉。
7. 根据权利要求 1或 6所述的电饭锅， 其特征是内层隔热 套的底部设置排水管。
PCT/CN2003/001133 2002-12-31 2003-12-26 Cuiseur electrique WO2004058018A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
CA002512278A CA2512278A1 (en) 2002-12-31 2003-12-26 Electric cooker
AU2003296224A AU2003296224A1 (en) 2002-12-31 2003-12-26 Electric cooker
US10/541,102 US20060151463A1 (en) 2002-12-31 2003-12-26 Electric cooker
JP2005509684A JP2006512182A (ja) 2002-12-31 2003-12-26 電気炊飯器

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CN02160273.5 2002-12-31
CN02160273 2002-12-31
CNA031488609A CN1513408A (zh) 2002-12-31 2003-06-14 电饭锅
CN03148860.9 2003-06-14

Publications (1)

Publication Number Publication Date
WO2004058018A1 true WO2004058018A1 (fr) 2004-07-15

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US (1) US20060151463A1 (zh)
JP (2) JP2006512182A (zh)
KR (1) KR100674638B1 (zh)
CN (1) CN1513408A (zh)
AU (1) AU2003296224A1 (zh)
CA (1) CA2512278A1 (zh)
WO (1) WO2004058018A1 (zh)

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US6573483B1 (en) * 2000-03-15 2003-06-03 The Holmes Group, Inc. Programmable slow-cooker appliance
US20080083730A1 (en) * 2006-08-31 2008-04-10 Sunbeam Products, Inc. Cooking apparatus with temperature probe and hinged lid
KR200446405Y1 (ko) * 2007-08-08 2009-10-27 쿠쿠전자주식회사 전기밥솥
DE102008063553A1 (de) * 2008-12-05 2010-06-10 Rieber Gmbh & Co. Kg Garkessel für die Zubereitung von Speisen
CN107224189A (zh) * 2017-06-07 2017-10-03 德奥通用航空股份有限公司 具有防水排水结构的电饭锅
WO2019026018A1 (en) * 2017-08-02 2019-02-07 Mohite Vijay INTELLIGENT COOKER
CN111657741B (zh) * 2019-03-05 2022-03-22 佛山市顺德区美的电热电器制造有限公司 烹饪器具

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AU2003296224A1 (en) 2004-07-22
JP3138628U (ja) 2008-01-17
CN1513408A (zh) 2004-07-21
KR20050096927A (ko) 2005-10-06
US20060151463A1 (en) 2006-07-13
JP2006512182A (ja) 2006-04-13
CA2512278A1 (en) 2004-07-15

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