Energy-saving cooker of electromagnetic oven

A cooker and induction cooker technology, applied in cooking utensils, household utensils, applications, etc., can solve problems such as unfavorable cooking, easy burnt food, etc., achieve the effects of reducing conduction loss, not easy to burnt, and improving the conversion rate of electromagnetic energy

Inactive Publication Date: 2013-12-04
WUHAN SUPOR COOKWARE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the deformation of the bottom of the utensil due to the different expansion of the material will easily make the center of the utensil protrude and separate the food in the center area from the edible oil and soup, so that the food is easy to burn, which is not good for cooking

Method used

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  • Energy-saving cooker of electromagnetic oven
  • Energy-saving cooker of electromagnetic oven
  • Energy-saving cooker of electromagnetic oven

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Such as figure 1 and figure 2 As shown, the energy-saving induction cooker includes a wall 2 and a bottom 3 integrally connected with it for receiving electromagnetic energy and converting it into heat energy.

[0023] The outer layer of the bottom 3 is a metal sheet 1 with a boss 4 structure, and the metal sheet 1 and the bottom 3 are combined by hot forging and molding. The metal sheet 1 is made of ferrite or martensitic stainless steel with strong magnetic flux capability. The bosses 4 on the metal sheet 1 take the center of the metal sheet as the center and are evenly distributed near the circumference of the largest edge.

[0024] From figure 1 It can be seen that with the use of the boss 4, the bottom 3 of the device is spherically convex downward, but the central point is still on the plane of the boss. At room temperature, the cooking utensil can be stabilized on the induction cooker panel. When heating and cooking food, the bottom gradually becomes flat fr...

Embodiment 2

[0028] Such as image 3 and Figure 4 As shown, the structure and principle of this embodiment are basically the same as those of Embodiment 1, except that the heat storage layer 5 is filled between the metal sheet 1 and the bottom 3 of the cooker. The heat storage layer 5 is made of aluminum or aluminum alloy, which has good fluidity under high temperature and high pressure conditions. In the way of hot forging and pressing, the heat storage body layer 5 is densely filled between the stainless steel layer 6 and the metal sheet 1, and at the same time plays a bonding role. The material of the heat storage body 5 has high specific heat capacity and high thermal conductivity properties, and plays the roles of homogenization, heat conduction and gentle temperature rise during operation.

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PUM

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Abstract

An energy-saving cooker of an electromagnetic oven comprises a cooker wall (2) and a cooker bottom (3) which is connected with the cooker wall (2) into a whole and used for receiving energy of electromagnetic waves. The cooker bottom (3) is of a structure with two to five layers, the outer surface layer of the cooker bottom (3) is a metal sheet (1), and a plurality of bosses (4) are arranged on the metal sheet (1). The energy-saving cooker of the electromagnetic oven has the advantages that the electromagnetic oven can be prevented from making direct contact with the metal sheet which serves as a heating body and is high in temperature and nonuniform in heat, the finally received heat is uniform, temperature changes smoothly, a temperature sensor inside the electromagnetic oven is uniform in sampling, excessive protection restraint cannot be produced, and energy transformation ratio of electromagnetism is improved.

Description

technical field [0001] The invention relates to a kitchen cooker, more specifically it is an energy-saving electromagnetic cooker. Background technique [0002] The bottom of the pot of the existing cooking utensils is usually made of iron or weakly magnetic stainless steel (single-layer structure), and the efficiency of absorbing and transforming the electromagnetic wave energy that the induction cooker sends is low. Therefore someone designs the bottom to be the cooking utensil of compound structure, and it is provided with the stainless steel material (multi-layer structure) of ferrite or martensitic ferrite with strong magnetic ability at the outer bottom of pot body, has obtained very high thermal efficiency. The electromagnetic energy is converted into heat energy in an instant, which brings high temperature and heat inhomogeneity, which is directly transmitted to the pot body and the induction cooker panel in contact with it, causing a large thermal shock and bringing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/00A47J36/00
Inventor 邱波陈国龙
Owner WUHAN SUPOR COOKWARE
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