Rice cooker

Abstract

The invention provides a rice cooker. The rice cooker comprises a rice cooker inner pot and a cooker body; the pot wall of the inner pot is of a sealed double-layer structure with a cavity inside, and the cavity is filled with phase change materials such as fusible alloy; and a heating device and an electromagnetic driving device are arranged in the cooker body of the rice cooker. When cooking, the inner pot is heated by the heating device, and the phase change materials in the inner pot cavity gradually melt into a liquid state and form convection in the cavity; a heating method which conveys the phase change materials more fully is adopted; and even by taking advantage of the electrical conductivity of the selected phase change materials, fast convection is formed compulsively through electromagnetic drive, and the heat is spread to all parts of the inner pot quickly and evenly, so that the rice is steamed and braised to the best. The melting point of the phase change materials is selected in the temperature range of the thermal insulation of the rice, and the inner pot can keep the temperature of the rice for a long time after the rice is braised.

Description

Technical field [0001] The invention relates to the technical field of household electrical appliances, in particular, to an inner pot of an electric rice cooker and a body of the electric rice cooker. Background technique [0002] In order to improve heat conduction and heat storage capacity, the inner pots of electric rice cookers on the market now generally use thick-walled inner pot structures, especially multi-layer composite structures with materials with high thermal conductivity inside, which have been improved in heat conduction and heat storage capacity, but still There is no fundamental improvement. When cooking rice, the temperature difference between the heating part and the non-heating part is still very large, and the time difference between the heat transfer from the heating part to the non-heating part is also very large, which greatly affects the cooking effect, especially in the heat preservation state. When the rice is kept warm for a long time near the h...

AI Technical Summary

Problems solved by technology

[0002] In order to improve heat conduction and heat storage capacity, the inner pots of electric rice cookers on the market now generally use thick-walled inner pot structures, especially multi-layer composite structures with materials with high thermal conductivity inside, which have been improved in heat conduction and heat storage capacity, but still There is no fundamental improvement. When cooking rice, the temperature difference between the heating part and the non-heating part is still very large, and the time difference between the heat transfer from the heating part to the non-heating part is also very large, which greatly affects the cooking effect, especially in the heat preservation state. When the rice is kept warm for a long time near the heating part, it will become too cooked.

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