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A steam-heated cooking appliance

A technology of cooking utensils and steam, which is applied in the field of steam-heated cooking utensils, and can solve the problems of complex procedures, limited heating range of pots, increased costs and energy consumption, etc.

Active Publication Date: 2021-07-06
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The cooking method of traditional electric rice cooker mostly adopts the cooking form of rice-water mixing + heating device. The heat generated by the heating device at the bottom makes the rice-water mixture in the inner pot heated and boiled to make fragrant rice. Heating, the heating device is mostly installed at the bottom of the rice cooker, whether it is a heating plate using an electric heating tube or an IH coil using electromagnetic heating, the heating range of the pot is always limited, and it is mostly concentrated at the bottom of the pot Partially, the heating area of ​​the IH wire coil can be larger, but there are limitations. In order to improve the heating uniformity of the pot, some rice cookers not only set the heating device at the bottom, but also set the heating ring on the outer wall of the pot. The side wall of the inner pot can also be heated, but this heating form will undoubtedly increase the cost and energy consumption, and the cooking procedure will be more complicated, and the gain outweighs the gain

Method used

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  • A steam-heated cooking appliance
  • A steam-heated cooking appliance
  • A steam-heated cooking appliance

Examples

Experimental program
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Effect test

Embodiment 1

[0033] like figure 1 The cooking utensil shown is a concentrated steam intake and exhaust, which includes a pot cover and a pot liner 7. The pot cover and the pot liner 7 are combined to form a cooking cavity. The ingredients to be cooked can be placed in the cooking cavity, and they can also be placed during cooking. An inner container forms a double pot, and food materials to be cooked are placed in the inner container, and steam is passed into the inner container 7 for cooking.

[0034] The steam-heated inner pot needs to form a steam flow in the cooking cavity to realize the heat exchange between the steam and the ingredients during the cooking process. Therefore, it is necessary to continuously introduce the generated high-temperature steam into the cooking cavity and discharge the excess steam Emission, in order to form a safe and friendly cooking environment, improve the cooking experience of users, and also to save energy and cooking costs, it is necessary to properly ...

Embodiment 2

[0050] The difference between this embodiment and Embodiment 1 is that

[0051] like Figure 11-13 As shown, in the present embodiment, both the first steam hole 82 and the second steam hole 81 take in air, and the exhaust is carried out through the third steam hole 83 connected to the cooking cavity near the middle position of the pot cover, in order to realize the third steam hole The hole 83 communicates with the steam joint, and the inner cover 5 is provided with a steam guide tube 51, which is used to communicate with the third steam hole 83 and the second steam channel 23, so the second steam channel 23 is used in this embodiment. For exhaust, the second ventilation pipe connected with the second steam passage 23 is also exhaust gas, on the contrary, the first steam passage 22 is then intake air, and the first ventilation pipe communicated with the first steam passage 22 is also intake air, in order to In this embodiment, the air intake of the first steam hole 82 is rea...

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Abstract

The present invention proposes a steam-heated cooking utensil, which includes a pot cover and a pot liner, the pot cover and the pot liner are combined to form a cooking cavity, and the pot cover is provided with a steam joint and a At least one steam guide groove arranged in the pot cover, the steam guide groove includes an upper cover plate and a lower cover plate, and the upper cover plate and the lower cover plate cover together to form a steam guide channel, and the steam guide plate One end of the channel is connected to the steam joint, and the other end is connected to the first steam hole provided on the pot cover near the inner wall of the inner pot. The pot cover is provided with at least one second steam hole, and the steam joint is connected to the The second steam hole is connected to each other, and the first and second steam holes are respectively connected to the cooking cavity. The invention solves the technical problems of steam introduction and excess steam discharge of steam cooking utensils, realizes recovery and circulation of steam, and ensures cooking effect.

Description

technical field [0001] The invention relates to the technical field of cooking utensils, in particular to a cooking utensil heated by steam. Background technique [0002] The cooking method of traditional electric rice cooker mostly adopts the cooking form of rice-water mixing + heating device. The heat generated by the heating device at the bottom makes the rice-water mixture in the inner pot heated and boiled to make fragrant rice. Heating, the heating device is mostly installed at the bottom of the rice cooker, whether it is a heating plate using an electric heating tube or an IH coil using electromagnetic heating, the heating range of the pot is always limited, and it is mostly concentrated at the bottom of the pot Partially, the heating area of ​​the IH wire coil can be larger, but there are limitations. In order to improve the heating uniformity of the inner pot, some rice cookers not only set the heating device at the bottom, but also set the heating ring on the outer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J27/04A47J36/00
CPCA47J27/04A47J36/00A47J2027/043
Inventor 朱泽春马艳龙邱雄杰
Owner JOYOUNG CO LTD