A three-dimensional heat preservation rice cooker

Abstract

The invention provides a stereoscopic thermal-insulation electric cooker which is characterized by comprising a cooker cover assembly, a shell, a base assembly, a switch assembly, an thermal insulation set, a heating tray, an internal container and a power line, wherein the shell is arranged at the top of the base assembly; the cooker cover assembly is arranged at the top of the shell; the cooker cover assembly, the shell and the base assembly define an accommodating space together; the switch assembly is arranged on an outer wall of the shell; the heating tray is arranged on the base assembly; the thermal insulation set and the internal container are arranged in the accommodating space; and the power line is connected with the switch assembly. When in an thermal insulation state, an upper cover of the electric cooker is provided with heat, a middle layer at the middle of the electric cooker is provided with heat, and the heating tray at the lower part of the electric cooker is provided with heat, so that an upper-middle-lower three-dimensional thermal insulation mode is formed; the upper, middle and lower parts of rice are uniformly heated; the moisturizing effect is excellent, the guarantee time is long, an anion generation cavity is formed, the fungus growth and propagation possibility is low, and the rice quality is ensured.

Description

technical field [0001] The invention relates to an electric rice cooker, in particular to a three-dimensional heat preservation electric rice cooker. Background technique [0002] Rice cookers are commonly used household appliances in our daily life, but the traditional heat preservation circuit of rice cookers uses a single resistive insulation sheet or a thermostat connected in series with the heating plate, and heats the rice through the heating plate to achieve the heat preservation effect. There is no upper, middle and lower three-dimensional heating, uneven temperature transfer, unstable heat preservation, and poor rice texture and taste. There is no moisturizing effect, the time is a little longer, the rice surface is dry and hard, the color turns yellow, the taste is poor, and it is even inedible. Without the anti-condensation device, water droplets are more likely to condense in the lid, and the water droplets fall back to the rice surface, causing the upper layer ...

AI Technical Summary

Problems solved by technology

There is no upper, middle and lower three-dimensional heating, uneven temperature transfer, unstable heat preservation, poor texture and taste of rice

There is no moisturizing effect, the time is a little longer, the rice surface is dry and hard, the color turns yellow, the taste is poor, and it is even inedible

Without the anti-condensation device, it is easy to condense water droplets in the lid, and the water droplets fall back to the rice surface, causing the upper layer of rice to be rotten and affecting the taste

After keeping warm for 24 hours, the rice noodles will gradually become rotten and cannot be eaten

Images