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cooking utensils

A technology for cooking utensils and cooking chambers, which is applied to cooking utensils, kitchen utensils, household utensils, etc., can solve the problems of large temperature difference in the inner pot, affect the taste, limit the volume change of ingredients, etc., achieve high temperature uniformity and improve cooking effect. Effect

Active Publication Date: 2022-03-22
FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the related art, in the cooking appliance with vacuum cooking function, the heating plate is located at the bottom of the cooking appliance and heats the inner pot, resulting in a large temperature difference between the upper and lower parts of the inner pot and low heating uniformity
Furthermore, in daily use, most of the existing cooking utensils are used for vacuum preservative preservation and vacuum insulation preservation, and will not be used for vacuum cooking, especially for precious ingredients that have strict requirements on cooking temperature. Cooking does not meet cooking requirements
[0003] Furthermore, due to the low heating uniformity of the existing cooking utensils, when vacuum cooking, it is necessary to put the food in the vacuum bag, and cook the vacuum bag and the food together, so that the vacuum bag will limit the volume change of the food , affect the taste, and may produce some toxic substances, affecting the health of users

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0052] like figure 1 As shown, the inner pot 12 has a first positioning portion 121 , and the first positioning portion 121 is built on the edge 111 of the inner pot 11 . That is to say, in the first embodiment, the inner pot 11 is built on the edge of the inner pot 11 .

[0053] like figure 2 As shown, the pot rim 111 of the inner pot 11 is formed as the outer flange of the mouth of the inner pot 11, the pot rim 111 has a positioning step 112 sunken downward, and the first positioning part 121 is formed on the top of the inner pot 12. In the outer flange, the first positioning portion 121 is adapted to the positioning step 112 on the positioning step 112 . As a result, the outer flange overlaps with the positioning step 112, and the side of the positioning step 112 abuts against the side of the outer flange, so that the fixing of the inner pot 12 on the inner pot 11 is more stable and reliable.

[0054] like figure 1 and image 3 As shown, the side wall of the inner pot...

no. 2 example

[0058] like image 3 As shown, at least one of the inner pot 11 and the inner pot 12 has a leg 40 , and the inner pot 12 is supported on the bottom wall of the inner pot 11 through the leg 40 . That is to say, in the second embodiment, the inner pot 12 is fixed on the inner pot 11 through the legs 40 , and the right angle can be set on the inner pot 11 ; or the legs 40 are set on the inner pot 12 .

[0059] Further, the legs 40 are fixedly connected to the outer bottom wall of the inner container 12; or the legs 40 are hinged to the outer bottom wall of the inner container 12 and can be switched between the unfolded position and the stowed position. In the extended position, the legs 40 are perpendicular to the bottom wall. wall, the legs 40 are received in the inner container 12 in the stowed position; or the legs 40 are slidably connected to the outer side wall of the inner container 12, and the legs 40 can be extended downwards and retracted from the bottom wall. Toggle be...

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PUM

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Abstract

The invention discloses a cooking utensil. The cooking utensil includes: a pot body, a pot cover and a vacuum pumping device. The pot body includes an inner pot and an inner pot. cavity; the pot cover is movably mounted to the pot body between the open position and the closed position, and the pot cover has an air extraction hole that communicates with the first cooking cavity; vacuum. Thus, by setting the first cooking chamber and vacuumizing the first cooking chamber, on the one hand, the ingredients in the cooking chamber can be cooked at a constant temperature in a vacuum state, thereby effectively improving the cooking effect of the cooking utensils; On the one hand, constant temperature cooking has higher temperature uniformity, which can meet the cooking requirements of different ingredients, so that the cooking utensils can be used to cook precious ingredients and ingredients with high cooking requirements.

Description

technical field [0001] The present invention relates to the technical field of cooking utensils, in particular to a cooking utensil. Background technique [0002] In the related art, for a cooking appliance with a vacuum cooking function, the heating plate is located at the bottom of the cooking appliance and heats the inner pot, resulting in a large temperature difference between the upper and lower parts of the inner pot and low heating uniformity. Furthermore, in daily use, most of the existing cooking utensils are used for vacuum preservative preservation and vacuum insulation preservation, and will not be used for vacuum cooking, especially for precious ingredients that have strict requirements on cooking temperature. Cooking does not meet cooking requirements. [0003] Furthermore, due to the low heating uniformity of the existing cooking utensils, when vacuum cooking, it is necessary to put the food in the vacuum bag, and cook the vacuum bag and the food together, so...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J27/00A47J27/086A47J36/00
CPCA47J27/004A47J27/086A47J36/00
Inventor 刘化勇罗飞龙梁志佳黄韦铭邢胜华羊小亮瞿月红
Owner FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD