Improved novel anti-overflow pot

Abstract

The invention belongs to the technical field of kitchen appliances and particularly relates to an improved novel anti-overflow pot. The improved novel anti-overflow pot comprises a pot body, an outer pot, an inner pot, a pot cover, an anti-overflow steamer base, an anti-overflow steamer and a steamer cover, wherein the pot body comprises a box body, a stove and a pot body base; a tray is arranged on the upper surface of the pot body base; the tray supports and fixes the outer pot; a heating plate is arranged on the upper surface of the pot bottom of the outer pot; the inner pot is arranged on the heating plate; the outer pot is in clearance fit with the inner pot; a cavity is formed between the outer pot and the box body; a round window is arranged at the middle rear position of the stove; the pot cover is arranged on a pot opening of the inner pot; an anti-overflow air duct is formed between the pot cover and the stove; an anti-overflow fan is arranged below the stove and in the cavity between the outer pot and the box body; the anti-overflow air duct is communicated with an air outlet of the anti-overflow fan; a touch screen operation panel is arranged on the stove; the anti-overflow air duct is formed by installing an anti-overflow air duct base and an anti-overflow air duct upper cover in a buckling manner. The improved novel anti-overflow pot has the advantages of overflow prevention, energy saving and high efficiency.

Description

technical field [0001] The invention belongs to the technical field of kitchen appliances, and in particular relates to an improved novel anti-overflow pot. Background technique [0002] The anti-overflow function is mainly for five types of food: liquid food is referred to as liquid, such as soybean milk, milk, etc.; thin semi-liquid food is referred to as thin, such as porridge, noodles, dumplings, wontons, etc.; thick semi-liquid food is referred to Concentrated, such as porridge, noodles, dumplings, wontons, etc.; vegetable soup; rice. [0003] The anti-overflow probability of a pan with anti-overflow function for heating a certain type of food is 20%, and 40% for a pan with anti-overflow function for heating over a certain type of food above, and so on. [0004] There are 3 kinds of background technology of anti-overflow pot: [0005] 1. The original anti-overflow method; [0006] 2. Microcomputer rice cooker; [0007] 3. A new type of anti-overflow pot, invention p...

AI Technical Summary

Problems solved by technology

[0009] Above-mentioned background technology 2 has following defect: (1) the microcomputer electric rice cooker of Japanese Toshiba Company invention in 1982, is to replace manual operation with chip programming, the temperature of liquid food in the pot is controlled below boiling point, can not produce boiling state at all, It is not a real anti-overflow pot without breaking through the original anti-overflow method of "no boiling or overfilling"; (2) The instruction manual of the Panasonic SR-MS183 microcomputer electric rice cooker in Japan clearly requires: whether cooking porridge or soup Half pot or small half pot, the heating time is set to "1-4 hours", and the length of the heating time period cannot be automatically adjusted according to the amount of food, so it is doomed to set an unscientific long heating time and waste energy; (3) When the rice boils, the soup will stick to the overflow-proof pot cover and even flow out of the overflow-proof pot cover. It needs to be scrubbed, which is troublesome, wasteful and unhygienic. Therefore, it is not possible to steam food while cooking food. The steamer lacking practicality is useless; (4) The amount of liquid food to be cooked is limited by the scale. You can only cook half a pot at most, but there will still be juice sticking to the overflow-proof pot cover or even gushing out the overflow-proof pot cover. It needs to be scrubbed, which is troublesome, wasteful, and unhygienic; (5) ) Because the temperature when cooking liquid food is controlled below the boiling point, it takes a long time to cook semi-liquid food such as noodles and dumplings slowly—it will be rotten when it is cooked

[0011] (1) Defects of the pot body: no breakthrough has been followed for 34 years. The manufacturing method of the traditional electric rice cooker pot body that is neither round, oval, nor square, or rectangular. The pattern is rigid and lacks novelty and creativity. The mold manufacturing process of the pot body is complicated, the production cost is too high, and the production efficiency is too low; there is no reinforcement at the bottom of the pot body, and the stability and loadability are poor. It cannot be used for cooking, and the practicability is single; the bottom surface of the pot body is not provided with vent holes, resulting in insufficient air supply and reducing the anti-overflow effect. Rice, when cooking thick food, vegetable soup, etc., will overflow the pot after boiling, and the anti-overflow probability is only 60%

[0012] (2) Defects of the anti-overflow pot cover: there are main cover and auxiliary cover, which cause the anti-overflow cover to be too thick, too heavy, and unsightly; the main cover and auxiliary cover make the thickness of the anti-overflow cover increase 17mm, wasting raw materials, increasing production costs, and reducing production efficiency; the division of main cover and auxiliary cover increases the manufacturing process, increases production costs, and reduces production efficiency; divides a spill-proof pot cover into main and auxiliary A spill-proof pot cover destroys the integration of the spill-proof pot cover and reduces the strength and service life of the spill-proof pot cover; because only the secondary cover has vent holes, and the area of ​​the secondary cover is too small, the vent holes If it is too small, the discharge of steam will be severely hindered, so the food in the steamer will not be cooked when the food is cooked in the pot, and the energy cannot be reused and energy can not be saved

[0013] (3) Defects of the anti-overflow pot table: the pot body is manufactured by injection molding after the mold is opened

As an important part of the pot body, that is, the layout of the anti-overflow pot table, it is an obvious waste not to achieve multiple uses on one level; failing to achieve multiple uses on one side will inevitably increase the number of parts and affect the whole machine The degree of integration reduces the strength and service life of the whole machine, increases the manufacturing process, increases production costs, and reduces production efficiency.

[0014] (4) Defects of the anti-overflow air duct: the anti-overflow air duct is an arc-shaped duct com...

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