WO2017148172A1 - 烹饪器具 - Google Patents

烹饪器具 Download PDF

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Publication number
WO2017148172A1
WO2017148172A1 PCT/CN2016/104291 CN2016104291W WO2017148172A1 WO 2017148172 A1 WO2017148172 A1 WO 2017148172A1 CN 2016104291 W CN2016104291 W CN 2016104291W WO 2017148172 A1 WO2017148172 A1 WO 2017148172A1
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WO
WIPO (PCT)
Prior art keywords
pot body
metal
cooking appliance
ceramic
food coloring
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/CN2016/104291
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English (en)
French (fr)
Inventor
曹达华
肖北阳
杨玲
李洪伟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Midea Group Co Ltd
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Original Assignee
Midea Group Co Ltd
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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
Priority claimed from CN201610115547.5A external-priority patent/CN107136895A/zh
Priority claimed from CN201620156078.7U external-priority patent/CN205697131U/zh
Application filed by Midea Group Co Ltd, Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd filed Critical Midea Group Co Ltd
Publication of WO2017148172A1 publication Critical patent/WO2017148172A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • 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
    • 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
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay

Definitions

  • the present invention relates to the field of electrical appliance manufacturing technology, and in particular to a cooking appliance.
  • Commonly used cooking utensils are generally made of ceramic or metal.
  • the inner pot of rice cooker is made of aluminum alloy or stainless steel, and is also made of ceramic material.
  • the cooking utensils using ceramics as materials are not easy to be corroded, are not easy to be worn and scratched, and have a function of far-infrared radiation after heating, and have a certain penetration heating effect, which is easy to make food taste.
  • the heat conduction is slow and the heat is not uniform, and the ceramic itself is brittle and easily damaged by collision.
  • the cooking utensil using metal as a material not only has a fast heat transfer rate, is evenly heated, but also has high toughness and high strength, and is not easily damaged by collision. However, the corrosion resistance is poor. It is easy to cause the metal elements to be dissolved when the food contains more electrolytes for a long time. If the traditional Chinese medicine contains a variety of alkaloids, organic acids and the like, it may easily cause the drug to fail. Even some more toxic complexes are formed.
  • the composite material can compensate for the defects of the single material by compounding the metal material with the ceramic material, but the composite pot in the related art is composited on the metal pot body by sintering or the like, or spraying the ceramic material on the metal pot body.
  • the composite pot in the related art is composited on the metal pot body by sintering or the like, or spraying the ceramic material on the metal pot body.
  • the ceramic material expands less than the metal material when heated, and the ceramic material composited on the metal material can not be cracked under heating because it cannot achieve the same degree of expansion as the metal material. .
  • the present invention aims to solve at least one of the above technical problems in the prior art to some extent.
  • the present invention proposes a cooking appliance which has the advantages of good cooking performance, good wear resistance, high strength, and difficulty in cracking.
  • a cooking appliance comprising: a metal pot body; a ceramic pot body, the ceramic pot body is disposed in the metal pot body, the ceramic pot body and A filling cavity is defined between the metal pot bodies; a heat transfer fluid is filled in the filling cavity.
  • the cooking appliance according to the embodiment of the invention has the advantages of good cooking performance, good wear resistance, high strength, and difficulty in cracking.
  • the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:
  • a magnetic conductive film is attached to at least one of an outer surface and an inner surface of the ceramic pot body.
  • the metal pot body is made of a magnetically permeable material, or a magnetically permeable film is attached to the surface of the metal pot body.
  • the metal pot body is a stainless steel piece, a titanium alloy piece or an aluminum alloy piece.
  • the heat transfer fluid comprises at least one of a heat transfer oil, a thermally conductive paste, and a phase change material.
  • a suggestive pigment is added to the heat transfer fluid.
  • the cueing pigment comprises at least one of a natural food coloring matter and a synthetic food coloring matter.
  • the natural food coloring matter comprises at least one of ⁇ -carotene, orange yellow pigment, capsanthin, monascus pigment, safflower yellow pigment, curcumin, copper sodium hyaluronate, and lac dye.
  • the synthetic food coloring matter includes at least one of amaranth, carmine, lemon yellow, sunset yellow, indigo, cherry red, brilliant blue, and new red.
  • the content of the natural food coloring matter in the heat transfer fluid is 0.1-3.0 g/kg;
  • the content of the synthetic food coloring matter in the heat transfer fluid is 0.02 to 0.1 g/kg.
  • the edge of the ceramic pot body is provided with an outwardly extending inner pot flange, and the inner pot flange is supported on the end face of the open end of the metal pot body.
  • the cooking appliance further includes: a sealing ring, the edge of the metal pot body is provided with an outer pot flange extending to the outside of the cooking appliance, and the sealing ring is provided with a positioning groove, The inner pot flange and the outer pot flange are fitted in the positioning groove.
  • the ceramic pot body has a thickness of 2 mm to 7 mm
  • the metal pot body has a thickness of 0.5 mm to 7.0 mm, between the ceramic pot body and the metal pot body.
  • the distance is from 0.2 mm to 5.0 mm.
  • FIG. 1 is a cross-sectional view of a cooking appliance in accordance with an embodiment of the present invention.
  • Figure 2 is an enlarged view of a portion C in Figure 1.
  • a cooking appliance 1 according to an embodiment of the present invention will be described below with reference to the drawings.
  • a cooking appliance 1 includes a metal pot body 100, a ceramic pot body 200, and a heat transfer fluid 300.
  • the ceramic pot body 200 is disposed in the metal pot body 100 (inside and outside directions are indicated by an arrow B in FIGS. 1 and 2), and a filling chamber is defined between the ceramic pot body 200 and the metal pot body 100.
  • a heat transfer fluid 300 is filled within the fill cavity.
  • the ceramic pot body 200 and the metal pot body 100 by providing the ceramic pot body 200 and the metal pot body 100, and placing the ceramic pot body 200 in the metal pot body 100, the ceramic pot body 200 and the metal pot body 100 can be used to form a cooking. Appliance 1.
  • the ceramic pot 200 can be brought into contact with the food, and the ceramic pot 200 can be protected by the metal pot 100. Since the ceramic pot body 200 is not easily corroded and worn, the contact between the food and the metal pot body can be avoided, and the metal element is dissolved into the food, thereby ensuring the safety of the food, and the ceramic pot body 200 has the function of far infrared radiation after heating, A certain penetration heating effect makes the food easier to taste and has good cooking performance.
  • the present embodiment is filled with a heat transfer fluid 300 between the metal pot body 100 and the ceramic pot body 200.
  • the heat transfer fluid 300 has heat storage properties, and corresponds to forming a constant temperature heating layer between the metal pot body 100 and the ceramic pot body 200. Since the heat transfer fluid 300 is filled between the metal pot body 100 and the ceramic pot body 200, regardless of the heating method used to heat the metal pot body 100 of the cooking appliance 1, heat can be extracted from the vicinity of the heated portion of the metal pot body 100.
  • the heat transfer fluid 300 is quickly transferred to the heat transfer fluid near the non-heating region of the metal pot body 100, that is, the temperature of the heat transfer fluid can be quickly uniformed, so that the heat transfer fluid can uniformly heat the ceramic pot body 200, thereby avoiding the ceramic pot body. 200 partial overheating cracking.
  • the heat can be quickly transferred from the heat transfer fluid 300 near the heating zone of the ceramic pot body 200 to the heat transfer fluid 300 in the non-heated area thereof, so that the non-heated area of the ceramic pot body 200 is also It can be uniformly heated to avoid local overheating cracking of the ceramic pot body 200.
  • the heat-conducting fluid 300 has a certain elasticity, and the filling cavity reserves a space for not injecting the heat-conducting fluid 300. Even if the ceramic pot body 200 is overheated, a space for deformation of the ceramic pot body 200 is reserved, thereby avoiding ceramics. The pot body 200 is partially overheated and cracked.
  • the cooking appliance 1 according to the embodiment of the present invention has advantages of good cooking performance, good wear resistance, high strength, and difficulty in cracking.
  • a cooking appliance 1 according to an embodiment of the present invention will now be described with reference to the accompanying drawings.
  • a cooking appliance 1 according to an embodiment of the present invention
  • the metal pot body 100, the ceramic pot body 200, and the heat transfer fluid 300 are included.
  • a magnetically permeable film is attached to at least one of the outer surface and the inner surface of the ceramic pot body 200.
  • the ceramic pot body 200 is directly heated by electromagnetic heating, and the heat is quickly and uniformly transferred from the heating region of the ceramic pot body 200 to the non-heating region thereof through the heat-conducting fluid 300, so that the ceramic pot body 200 is evenly distributed. Heated.
  • the metal pot body 100 may be made of a magnetically permeable material or a magnetically permeable film may be attached to the surface of the metal pot body 100.
  • the metal pot body 100 is directly heated by electromagnetic heating, and the heat is uniformly transferred from the heat transfer fluid near the heating region of the metal pot body 100 to the heat transfer fluid near the ceramic pot body 200, so that the heat transfer fluid 300 is uniform.
  • the ceramic pot body 200 is uniformly heated.
  • the metal pot body 100 can also be non-magnetically conductive.
  • the metal pot body 100 can be heated by a hot plate. It is worth noting that when the metal pot body 100 is magnetically conductive, it can also be heated by a hot plate.
  • the heating method when the metal pan 100 is heated, the heating method may be electromagnetic heating or heating by a hot plate. In both cases, heat may be quickly transferred from the heat transfer fluid 300 near the heating region of the metal pan 100 to The heat transfer fluid 300 in the non-heating region of the metal pot 100 corresponds to forming a constant temperature heating layer in the filling chamber, so that the ceramic pot body 200 is uniformly heated.
  • the metal pot body 100 is a stainless steel piece, a titanium alloy piece or an aluminum alloy piece. This makes the metal pot body 100 have good structural strength and thermal conductivity, and can make the metal pot body 100 less likely to rust.
  • the heat transfer fluid 300 includes at least one of a heat transfer oil, a heat conductive mud, and a phase change material.
  • the heat-conducting fluid 300 can have good thermal conductivity and a certain fluidity, which can not only improve the thermal conductivity of the cooking appliance 1, but also prevent the metal pot body 100 and the ceramic pot body 200 from being cracked due to uneven force, which is convenient for the The pigment is prompted to flow out of the crack to prompt the user.
  • the heat-conducting fluid is added with a suggesting pigment, which indicates that the pigment has a bright color and is easily recognized by the human eye.
  • the prompting pigment can be used to prompt the user to stop using, so that not only the heat-conducting fluid 300 can be prevented from leaking.
  • the user ingests the food, thereby ensuring the safety of the user when using the cooking appliance 1, and prompting the user when the cooking appliance 1 is damaged due to external force or the like, preventing the user from using the cracked cooking appliance 1 for heating. Accidents such as burns further improve the safety of the user when using the cooking appliance 1.
  • the cue coloring matter is a food coloring matter.
  • the hazard to the user after the cue pigment is mixed into the food can be reduced, and the user fails to notice that the cue pigment leakage occurs when the pan is cracked, thereby jeopardizing the health of the user.
  • the cueing pigment includes at least one of a natural food coloring matter and a synthetic food coloring matter.
  • the suggesting pigment may be a mixture of natural food coloring matter, synthetic food coloring matter or natural food coloring matter and synthetic food coloring matter. This can achieve the role of prompting the user.
  • the natural food coloring matter comprises at least ⁇ -carotene, orange yellow pigment, capsanthin, monascus pigment, safflower yellow pigment, curcumin, copper sodium hyaluronate, and lac dye.
  • the cueing pigment can be made more obvious, so that the user can more easily recognize the cueing pigment and improve the cueing effect of the cueing pigment.
  • the type of the suggesting pigment can also be selected according to actual needs.
  • a monascus pigment is preferred.
  • the cueing pigment can have good stability, acid resistance, alkali resistance, heat resistance, light resistance and the like, thereby ensuring the suggesting effect of the cueing pigment.
  • the natural food coloring matter when only the natural food coloring matter is added to the heat transfer fluid, the natural food coloring matter is contained between the heat conducting fluids in an amount of from 0.1 to 3.0 g/kg. In this way, it is possible to reduce the cost at the time of ensuring the presentation effect of the cueing pigment.
  • the synthetic food coloring matter comprises at least one of amaranth, carmine, tartrazine, sunset yellow, indigo, cherry red, brilliant blue, and new red.
  • the cueing pigment can be made more conspicuous, so that the user can more easily recognize the cueing pigment and improve the cueing effect of the cueing pigment.
  • the synthetic food coloring matter is preferably sunset yellow.
  • the cueing pigment can have good light resistance and heat resistance, thereby ensuring the suggesting effect of the cueing pigment.
  • the content of the synthetic food coloring matter between the heat conductive fluids is 0.02 to 0.1 g/kg. In this way, it is possible to reduce the cost at the time of ensuring the presentation effect of the cueing pigment.
  • FIGS. 1 and 2 show a cooking appliance 1 according to a specific example of the present invention.
  • the edge of the ceramic pot body 200 is provided with an outwardly extending inner pot flange 210, and the inner pot flange 210 is supported on the end face of the open end of the metal pot body 100. In this way, not only can the ceramic pot body 200 be positioned using the inner pot flange 210, but the formation of the filling chamber can be facilitated.
  • the cooking appliance 1 further comprises a sealing ring 400.
  • the ceramic pot body 200 and the metal pot body 100 are spaced apart to form the filling chamber, and the sealing ring 400 is disposed on the ceramic pot body 200 and the metal pot body 100 or between the ceramic pot body 200 and the metal pot body 100 to seal the chamber. Fill the cavity. This not only facilitates the formation of the filling chamber, but also seals the filling chamber with the sealing ring 400 to prevent leakage of the heat transfer fluid 300 and the cueing pigment in the filling chamber during normal use of the cooking appliance 1.
  • the cooking appliance 1 has a container opening 10 that is sealed at the container opening 10.
  • the upper surface of the cooking appliance 1 is opened to form the container opening 10 (up and down direction is indicated by an arrow A in FIGS. 1 and 2), and the sealing ring 400 may extend circumferentially along the container opening 10. This not only facilitates the setting of the seal ring 400, but also facilitates cooking of the food using the cooking appliance 1.
  • the cooking appliance 1 may be a pan.
  • the cooking appliance 1 may also be a cooking appliance other than the pan, and the container opening 10 may be provided at other positions such as a side wall.
  • the seal ring 400 wraps the rim of the ceramic pot body 200 and the rim of the metal pot 100. This not only facilitates the improvement of the joint strength of the seal ring 400 with the metal pot body 100 and the ceramic pot body 200, but also improves the sealing of the seal ring 400 to the fill chamber.
  • the edge of the metal pot body 100 is provided with an outer pot flange 110 extending to the outside of the cooking appliance 1, and the sealing ring 400 has a positioning groove, the edge of the ceramic pot body 200, The rim of the metal pan 100, the outer pan flange 110 and the inner pan flange 210 may both fit within the fitting groove. This not only prevents the seal ring 400 from coming off the ceramic pot body 200 and the metal pot body 100, but also improves the sealing of the filling chamber.
  • the seal ring 400 may be a piece of heat resistant material. Thereby, it is possible to prevent the seal ring 400 from being thermally deformed or damaged when the cooking appliance 1 is heated.
  • the thickness b of the ceramic pot body 200 is 2 mm to 7 mm
  • the thickness a of the metal pot body 100 is 0.5 mm to 7.0 mm
  • the distance between the ceramic pot body 200 and the metal pot body 100 is c. It is 0.2 mm - 5.0 mm.
  • the distance c between the ceramic pot body 200 and the metal pot body 100 can be adjusted according to the specific heat capacity of the filled heat transfer fluid 300.
  • first and second are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated.
  • features defining “first” or “second” may include at least one of the features, either explicitly or implicitly.
  • the meaning of "a plurality” is at least two, such as two, three, etc., unless specifically defined otherwise.
  • the terms “installation”, “connected”, “connected”, “fixed” and the like shall be understood broadly, and may be either a fixed connection or a detachable connection, unless explicitly stated and defined otherwise. Or in one; can be
  • the mechanical connections may also be electrically connected or communicated with each other; they may be directly connected or indirectly connected through an intermediate medium, and may be internal communication of two elements or an interaction relationship of two elements unless explicitly defined otherwise.
  • the specific meanings of the above terms in the present invention can be understood on a case-by-case basis.
  • the first feature "on” or “under” the second feature may be a direct contact of the first and second features, or the first and second features may be indirectly through an intermediate medium, unless otherwise explicitly stated and defined. contact.
  • the first feature "above”, “above” and “above” the second feature may be that the first feature is directly above or above the second feature, or merely that the first feature level is higher than the second feature.
  • the first feature “below”, “below” and “below” the second feature may be that the first feature is directly below or obliquely below the second feature, or merely that the first feature level is less than the second feature.

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

Abstract

一种烹饪器具(1)，包括：金属锅体(100)；陶瓷锅体(200)，陶瓷锅体(200)设在金属锅体(100)内，陶瓷锅体(200)与金属锅体(100)之间限定出填充腔；导热流体(300)，导热流体(300)填充在填充腔内。

Description

烹饪器具 技术领域
本发明涉及电器制造技术领域，具体而言，涉及一种烹饪器具。
背景技术
常用的烹饪器具的材质一般是陶瓷或者金属，比如饭煲的内锅有用铝合金或者不锈钢制成的，也有用陶瓷材料制成的。
采用陶瓷作为材料的烹饪器具，不易被腐蚀，不易磨损划伤，而且加热后具有远红外辐射功能,有一定的穿透加热作用，容易使食物入味。但其加热时导热较慢且受热不均匀，陶瓷本身较脆容易因碰撞而损坏。
采用金属作为材料的烹饪器具，不仅传热速度快，受热均匀，而且韧性好强度高，不易因碰撞而损坏。但耐蚀性差，长期盛放含有较多电解质的食物，易导致金属元素被溶解出来，而且若利用金属容器熬制中药时，因中药含有多种生物碱、有机酸等成分，容易使药物失效，甚至生成某些毒性更大的络合物。
为此，通过将金属材料与陶瓷材料进行复合可以弥补单一材料的缺陷，但相关技术中的复合锅具，通过将陶瓷以烧结等方式复合在金属锅体上或者在金属锅体上喷涂陶瓷材料以构成复合锅具。由于陶瓷的膨胀系数小于金属的膨胀系数，在受热时，陶瓷材料的膨胀程度小于金属材料，复合在金属材料上的陶瓷材料由于无法与金属材料达到同样的膨胀程度，容易在加热的情况下开裂。
发明内容
本发明旨在至少在一定程度上解决现有技术中的上述技术问题之一。为此，本发明提出一种烹饪器具,该烹饪器具具有烹饪性能好、耐磨性好、强度高、不易开裂等优点。
为实现上述目的，根据本发明的实施例提出一种烹饪器具，所述烹饪器具包括：金属锅体；陶瓷锅体，所述陶瓷锅体设在所述金属锅体内，所述陶瓷锅体与所述金属锅体之间限定出填充腔；导热流体，所述导热流体填充在所述填充腔内。
根据本发明实施例的烹饪器具，具有烹饪性能好、耐磨性好、强度高、不易开裂等优点。
另外，根据本发明上述实施例的烹饪器具还可以具有如下附加的技术特征：
根据本发明的一个实施例，所述陶瓷锅体的外表面和内表面中的至少一个表面上附着有导磁膜。
根据本发明的一个实施例，所述金属锅体由导磁材质制成，或者金属锅体的表面附着有导磁膜。
根据本发明的一个实施例，所述金属锅体为不锈钢件、钛合金件或铝合金件。
根据本发明的一个实施例，所述导热流体包括导热油、导热泥和相变材料件中的至少一种。
根据本发明的一个实施例，所述导热流体中添加有提示色素。
根据本发明的一个实施例，所述提示色素包括天然食用色素和合成食用色素中的至少一种。
根据本发明的一个实施例，所述天然食用色素包括β-胡萝卜素、橘子黄色素、辣椒红色素、红曲色素、红花黄色素、姜黄素、叶青素铜钠和紫胶色素中至少一种；所述合成食用色素包括苋菜红、胭脂红、柠檬黄、日落黄、靓蓝、樱桃红、亮蓝和新红中至少一种。
根据本发明的一个实施例，当导热流体中仅添加天然食用色素时，所述天然食用色素在导热流体中的含量为0.1-3.0g/kg；
当导热流体中仅添加合成食用色素时，所述合成食用色素在导热流体中的含量为0.02-0.1g/kg。
根据本发明的一个实施例，所述陶瓷锅体的边沿设有向外延伸的内锅翻边，所述内锅翻边支撑在所述金属锅体开口端的端面上。
根据本发明的一个实施例，所述烹饪器具还包括：密封圈，所述金属锅体的边沿设有向所述烹饪器具外部延伸的外锅翻边,所述密封圈上设有定位槽,所述内锅翻边和所述外锅翻边配合在所述定位槽内。
根据本发明的一个实施例，所述陶瓷锅体的厚度为2毫米-7毫米,所述金属锅体的厚度为0.5毫米-7.0毫米，所述陶瓷锅体和所述金属锅体之间的距离为0.2毫米-5.0毫米。
附图说明
图1是根据本发明实施例的烹饪器具的剖视图。
图2是图1中C处的放大图。
附图标记：烹饪器具1、容器口10、金属锅体100、外锅翻边110、陶瓷锅体200、内锅翻边210、导热流体300、密封圈400、金属锅体的厚度a、陶瓷锅体的厚度b、陶瓷锅体和金属锅体之间的距离c。
具体实施方式
下面详细描述本发明的实施例，所述实施例的示例在附图中示出，其中自始至终相同或类似的标号表示相同或类似的元件或具有相同或类似功能的元件。下面通过参考附图描述的实施例是示例性的，旨在用于解释本发明，而不能理解为对本发明的限制。
下面参考附图描述根据本发明实施例的烹饪器具1。
如图1和图2所示，根据本发明实施例的烹饪器具1包括金属锅体100、陶瓷锅体200和导热流体300。
陶瓷锅体200设在金属锅体100内(内外方向如图1和图2中的箭头B所示)，陶瓷锅体200与金属锅体100之间限定出填充腔。导热流体300填充在所述填充腔内。
根据本发明实施例的烹饪器具1，通过设置陶瓷锅体200和金属锅体100，并将陶瓷锅体200设在金属锅体100内，可以利用陶瓷锅体200和金属锅体100共同构成烹饪器具1。这样在利用烹饪器具1对食物进行烹饪时，可以利用陶瓷锅体200与食物接触，并利用金属锅体100保护陶瓷锅体200。由于陶瓷锅体200不易被腐蚀和磨损，可以避免食物与金属锅体接触而导致金属元素溶解到食物中，从而可以保证食物的安全性，而且陶瓷锅体200加热后具有远红外辐射功能,有一定的穿透加热作用，使食物更容易入味，烹饪性能好。由于金属锅体100的韧性好强度高，不易因碰撞而损坏，利用金属锅体100保护陶瓷锅体200可以防止陶瓷锅体200因碰撞而发生损坏，保证烹饪器具1的结构强度。此外本实施例在金属锅体100和陶瓷锅体200之间填充有导热流体300，导热流体300具有蓄热性能，相当于在金属锅体100和陶瓷锅体200之间形成恒温加热层。由于在金属锅体100和陶瓷锅体200之间填充导热流体300，不论采用何种加热方式对烹饪器具1的金属锅体100进行加热，，热量均可以从金属锅体100被加热区域附近的导热流体300快速的传递至金属锅体100非加热区域附近的导热流体，即导热流体各处的温度可以很快趋于一致，使得导热流体能均匀的加热陶瓷锅体200，从而避免陶瓷锅体200局部过热开裂。在直接对陶瓷锅体200进行加热的情况下，热量则可以快速的从陶瓷锅体200加热区域附近导热流体300快速传递至其非加热区域的导热流体300，使得陶瓷锅体200非加热区域也可以均匀受热，从而避免陶瓷锅体200局部过热开裂。此外导热流体300具有一定的弹性，且所述填充腔预留一定没有注入导热流体300的空间，即使陶瓷锅体200过热，也会给陶瓷锅体200膨胀预留出变形的空间，从而避免陶瓷锅体200局部过热开裂。
因此，根据本发明实施例的烹饪器具1具有烹饪性能好、耐磨性好、强度高、不易开裂等优点。
下面参考附图描述根据本发明具体实施例的烹饪器具1。
在本发明的一些具体实施例中，如图1和图2所示，根据本发明实施例的烹饪器具1 包括金属锅体100、陶瓷锅体200和导热流体300。
在本发明的一个具体实施例中，陶瓷锅体200的外表面和内表面中的至少一个表面上附着有导磁膜。这种情况下，通过电磁加热的方式直接对陶瓷锅体200进行加热，通过导热流体300，热量从陶瓷锅体200的加热区域快速且均匀的传递至其非加热区域，使陶瓷锅体200均匀受热。
在本发明的另一个具体实施例中，金属锅体100可以由导磁材质制成，或者在金属锅体100的表面附着导磁膜。这种情况下，通过电磁加热的方式直接对金属锅体100进行加热，热量从金属锅体100的加热区域附近的导热流体均匀的传递至陶瓷锅体200附近的导热流体，使得导热流体300均匀的对陶瓷锅体200进行均匀的加热。
当然金属锅体100也可以是非导磁性的，这种情况下，可以用电热盘对金属锅体100进行加热。值得注意的是，在金属锅体100是导磁性的时候，也可以通过电热盘对其进行加热。
换言之，对金属锅体100进行加热时，加热方式可以是电磁加热，也可以通过电热盘加热，两种情况下，热量均可以快速的从金属锅体100加热区域附近的用导热流体300传递至金属锅体100非加热区域的导热流体300，相当于在填充腔中形成恒温加热层，从而使陶瓷锅体200均匀受热。
可选地，金属锅体100为不锈钢件、钛合金件或铝合金件。这样可以使金属锅体100具有良好的结构强度和导热性，而且可以使金属锅体100不易生锈。
具体地，导热流体300包括导热油、导热泥和相变材料件中的至少一种。这样可以使导热流体300具有良好的导热性和一定的流动性，不仅可以提高烹饪器具1的导热性能，而且可以防止金属锅体100和陶瓷锅体200由于受力不均而开裂，便于所述提示色素从开裂处流出以对用户进行提示。
在本发明的一些具体实施例中，所述导热流体中添加有提示色素，提示色素具有鲜亮的颜色，容易被人眼识别。通过在导热流体300内混合所述提示色素，当陶瓷锅体200破裂而导致导热流体300从所述填充腔漏出时，可以利用所述提示色素提示用户停止使用，这样不仅可以防止导热流体300泄漏后混入食物中而导致用户误食，从而保证用户使用烹饪器具1时的安全性，而且可以在烹饪器具1由于外力等原因发生损坏时提示用户，防止用户使用开裂的烹饪器具1进行加热时发生烫伤等事故，从而进一步提高用户使用烹饪器具1时的安全性。
具体地，所述提示色素为食用色素。这样可以降低所述提示色素混入食物后对用户的危害，防止锅具开裂时用户未能注意到所述提示色素泄漏发生误食而危害用户健康。
更为具体地，所述提示色素包括天然食用色素和合成食用色素中的至少一种。换言之， 所述提示色素可以为天然食用色素、合成食用色素或天然食用色素和合成食用色素混合而成。这样均可以实现提示用户的作用。
在本发明的一些具体实施例中，所述天然食用色素包括β-胡萝卜素、橘子黄色素、辣椒红色素、红曲色素、红花黄色素、姜黄素、叶青素铜钠和紫胶色素中至少一种。这样不仅可以降低用户误食所述提示色素时的危害，而且可以使所述提示色素更加明显，以使用户更容易辨认所述提示色素，提高所述提示色素的提示效果。
当然，所述提示色素的种类也可以根据实际需要进行选择。
其中，所述天然食用色素中优选红曲色素。这样不仅可以保证所述提示色素的安全性，而且可以使所述提示色素具有良好的稳定性、耐酸性、耐碱性、耐热性、耐光性等，从而保证所述提示色素的提示效果。
有利地，当导热流体中仅添加天然食用色素时，所述天然食用色素在导热流体之间的含量为0.1-3.0g/kg。这样可以在保证所述提示色素的提示效果的情况下降低成本。
在本发明的另一些具体实施例中，所述合成食用色素包括苋菜红、胭脂红、柠檬黄、日落黄、靓蓝、樱桃红、亮蓝和新红中至少一种。这样同样可以使所述提示色素更加明显，以使用户更容易辨认所述提示色素，提高所述提示色素的提示效果。
其中，所述合成食用色素优选为日落黄。这样可以使所述提示色素具有良好的耐光和耐热性，从而保证所述提示色素的提示效果。
当导热流体中仅添加合成食用色素时，所述合成食用色素在导热流体之间的含量为0.02-0.1g/kg。这样可以在保证所述提示色素的提示效果的情况下降低成本。
图1和图2示出了根据本发明一个具体示例的烹饪器具1。如图1和图2所示，陶瓷锅体200的边沿设有向外延伸的内锅翻边210，内锅翻边210支撑在金属锅体100开口端的端面上。这样不仅可以利用内锅翻边210对陶瓷锅体200进行定位，而且可以便于所述填充腔的形成。
有利地，烹饪器具1还包括密封圈400。陶瓷锅体200和金属锅体100间隔设置以形成所述填充腔，密封圈400设在陶瓷锅体200和金属锅体100上或设在陶瓷锅体200和金属锅体100之间以密封所述填充腔。这样不仅可以便于所述填充腔的形成，而且可以利用密封圈400密封所述填充腔，以防止烹饪器具1在正常使用时所述填充腔内的导热流体300和所述提示色素发生泄漏。
具体地，如图1所示，烹饪器具1具有容器口10，所述填充腔在容器口10处密封。具体而言，烹饪器具1的上表面敞开以形成容器口10(上下方向如图1和图2中的箭头A所示)，密封圈400可以沿容器口10周向延伸。这样不仅可以便于密封圈400的设置，而且可以便于利用烹饪器具1烹饪食物。
可选地，烹饪器具1可以为锅具。
本领域的技术人员可以理解的是，烹饪器具1也可以为锅具以外的其他烹饪器具，且容器口10也可以设在侧壁等其他位置。
有利地，如图1和图2所示，密封圈400包裹陶瓷锅体200的边沿和金属锅体100的边沿。这样不仅可以便于提高密封圈400与金属锅体100和陶瓷锅体200的连接强度，而且可以提高密封圈400对所述填充腔的密封性。
更为具体地，如图1和图2所示，金属锅体100的边沿设有向烹饪器具1外部延伸的外锅翻边110,密封圈400上具有定位槽,陶瓷锅体200的边沿、金属锅体100的边沿、外锅翻边110和内锅翻边210可以均配合在所述装配槽内。这样不仅可以防止密封圈400从陶瓷锅体200和金属锅体100上脱落，而且可以提高所述填充腔的密封性。
具体而言，密封圈400可以为耐热材料件。由此可以防止烹饪器具1加热时密封圈400受热变形或损坏。
其中，如图2所示，陶瓷锅体200的厚度b为2毫米-7毫米,金属锅体100的厚度a为0.5毫米-7.0毫米，陶瓷锅体200和金属锅体100之间的距离c为0.2毫米-5.0毫米。这样可以金属锅体100的结构强度和导热速度，提高陶瓷锅体200的结构强度和加热效果，便于防止金属锅体100和陶瓷锅体200由于受力不均而发生开裂。
具体而言，陶瓷锅体200和金属锅体100之间的距离c可以根据所填充导热流体300的比热容进行调整。
根据本发明实施例的烹饪器具1的其他构成以及操作对于本领域普通技术人员而言都是已知的，这里不再详细描述。
在本发明的描述中，需要理解的是，术语“中心”、“纵向”、“横向”、“长度”、“宽度”、“厚度”、“上”、“下”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”“内”、“外”、“顺时针”、“逆时针”、“轴向”、“径向”、“周向”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本发明和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本发明的限制。
此外，术语“第一”、“第二”仅用于描述目的，而不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。由此，限定有“第一”、“第二”的特征可以明示或者隐含地包括至少一个该特征。在本发明的描述中，“多个”的含义是至少两个，例如两个，三个等，除非另有明确具体的限定。
在本发明中，除非另有明确的规定和限定，术语“安装”、“相连”、“连接”、“固定”等术语应做广义理解，例如，可以是固定连接，也可以是可拆卸连接，或成一体；可以是 机械连接，也可以是电连接或彼此可通讯；可以是直接相连，也可以通过中间媒介间接相连，可以是两个元件内部的连通或两个元件的相互作用关系，除非另有明确的限定。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本发明中的具体含义。
在本发明中，除非另有明确的规定和限定，第一特征在第二特征“上”或“下”可以是第一和第二特征直接接触，或第一和第二特征通过中间媒介间接接触。而且，第一特征在第二特征“之上”、“上方”和“上面”可是第一特征在第二特征正上方或斜上方，或仅仅表示第一特征水平高度高于第二特征。第一特征在第二特征“之下”、“下方”和“下面”可以是第一特征在第二特征正下方或斜下方，或仅仅表示第一特征水平高度小于第二特征。
在本说明书的描述中，参考术语“一个实施例”、“一些实施例”、“示例”、“具体示例”、或“一些示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不必须针对的是相同的实施例或示例。而且，描述的具体特征、结构、材料或者特点可以在任一个或多个实施例或示例中以合适的方式结合。此外，在不相互矛盾的情况下，本领域的技术人员可以将本说明书中描述的不同实施例或示例以及不同实施例或示例的特征进行结合和组合。
尽管上面已经示出和描述了本发明的实施例，可以理解的是，上述实施例是示例性的，不能理解为对本发明的限制，本领域的普通技术人员在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。

Claims (12)

  1. 一种烹饪器具，其特征在于，包括：
    金属锅体；
    陶瓷锅体，所述陶瓷锅体设在所述金属锅体内，所述陶瓷锅体与所述金属锅体之间限定出填充腔；
    导热流体，所述导热流体填充在所述填充腔内。
  2. 根据权利要求1所述的烹饪器具，其特征在于，所述陶瓷锅体的外表面和内表面中的至少一个表面上附着有导磁膜。
  3. 根据权利要求1所述的烹饪器具，其特征在于，所述金属锅体由导磁材质制成，或者金属锅体的表面附着有导磁膜。
  4. 根据权利要求1所述的烹饪器具，其特征在于，所述金属锅体为不锈钢件、钛合金件或铝合金件。
  5. 根据权利要求1所述的烹饪器具，其特征在于，所述导热流体包括导热油、导热泥和相变材料件中的至少一种。
  6. 根据权利要求1至5中任意一项所述的烹饪器具，其特征在于，所述导热流体中添加有提示色素。
  7. 根据权利要求6所述的烹饪器具，其特征在于，所述提示色素包括天然食用色素和合成食用色素中的至少一种。
  8. 根据权利要求7所述的烹饪器具，其特征在于，所述天然食用色素包括β-胡萝卜素、橘子黄色素、辣椒红色素、红曲色素、红花黄色素、姜黄素、叶青素铜钠和紫胶色素中至少一种；所述合成食用色素包括苋菜红、胭脂红、柠檬黄、日落黄、靓蓝、樱桃红、亮蓝和新红中至少一种。
  9. 根据权利要求8所述的烹饪器具，其特征在于，当导热流体中仅添加天然食用色素时，所述天然食用色素在导热流体中的含量为0.1-3.0g/kg；
    当导热流体中仅添加合成食用色素时，所述合成食用色素在导热流体中的含量为0.02-0.1g/kg。
  10. 根据权利要求1-5中任一项所述的烹饪器具，其特征在于，所述陶瓷锅体的边沿设有向外延伸的内锅翻边，所述内锅翻边支撑在所述金属锅体开口端的端面上。
  11. 根据权利要求10所述的烹饪器具，其特征在于，还包括：
    密封圈，所述金属锅体的边沿设有向所述烹饪器具外部延伸的外锅翻边,所述密封圈上设有定位槽,所述内锅翻边和所述外锅翻边配合在所述定位槽内。
  12. 根据权利要求1-5中任一项所述的烹饪器具，其特征在于，所述陶瓷锅体的厚度为2毫米-7毫米,所述金属锅体的厚度为0.5毫米-7.0毫米，所述陶瓷锅体和所述金属锅体之间的距离为0.2毫米-5.0毫米。
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