Electric cooker and control method thereof

Abstract

The invention provides an electric cooker and a control method of the electric cooker. The electric cooker comprises a cooker body provided with an axial thrust bearing, a rotation driving device, a temperature controller and an electromagnet, wherein the electromagnet is connected with the temperature controller, and when the rotation driving device works, a controller controls the electromagnet to drive the temperature controller to move downwards, so that the temperature controller is separated from an inner pot, and therefore, the problems that the inner pot is scratched and the temperature controller is worn due to the fact that the inner pot contacts the temperature controller to have friction are solved; a rotation shaft is connected to the central position of the lower bottom wall of the inner pot, is connected with the rotation driving device, and drives the inner pot to rotate, and the lower end of the rotation shaft is supported by the axial thrust bearing, so that the rotation driving device only transmits the torque but does not bear the gravity of the inner pot, therefore, the damage speed of the rotation driving device is decreased, and the vibration and noises are prevented from being transmitted to the inner pot; a seal ring is arranged on the periphery of a cover board, and connected with the open end of the inner pot in a sealing manner, a rotation bracket is connected to the central position of the upper board surface of the cover board, the upper end of the rotation bracket is connected with a cooker cover, and the cover board rotates together with the inner pot.

Description

technical field [0001] The invention relates to the field of kitchen utensils, and more specifically, to an electric rice cooker and a control method thereof. Background technique [0002] In the process of cooking rice with an electric rice cooker, as the soaking time goes by and the water temperature rises, the surface of the rice grains begins to gelatinize and become sticky, causing the rice grains to stick together and agglomerate. Since the thermal conductivity of rice grains is much lower than that of water, the formation of agglomerated rice grains will prevent the heat received by the inner pot of the rice cooker from being evenly transmitted to the whole pot of rice, affecting the cooking efficiency of the rice cooker and being wrapped by agglomerated rice balls. The rice grains in the middle will also be unable to fully gelatinize the rice grains because they cannot absorb water, which will affect the taste of the rice. Contents of the invention [0003] The pr...

AI Technical Summary

Problems solved by technology

Since the thermal conductivity of rice grains is much lower than that of water, the formation of agglomerated rice grains will prevent the heat received by the inner pot of the rice cooker from being evenly transmitted to the whole pot of rice, affecting the cooking efficiency of the rice cooker and being wrapped by agglomerated rice balls. The rice grains in the middle will also not be able to fully gelatinize because they cannot absorb water, which will affect the taste of the rice

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