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Steam heating rice cooker

A steam and rice cooker technology, which is applied to steam cooking utensils, engine seals, cooking utensil lids, etc., can solve the problems of anti-sticking life, easy gelatinization and adhesion of rice grains, etc., to avoid direct steam discharge, Avoid excessive water volume and high heating efficiency

Active Publication Date: 2021-01-05
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this mode of cooking rice, firstly, the heating device transfers heat to the gallbladder, and then through the gallbladder, the heat is transferred to the rice-water mixture in the cooking cavity of the gallbladder, and the high-temperature gallbladder and rice grains are contacted and heated, and the temperature of the gallbladder is very high. When the temperature is high, the rice grains are easy to gelatinize and adhere to the gallbladder, thus forming the phenomenon of sticking to the pan
In order to prevent the rice grains from sticking to the pan, the inner wall of the existing rice cooker is sprayed with an anti-stick coating. The anti-stick coating is easy to detach during the scratching process, which will cause certain health problems, and its anti-stick life is also problematic.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] refer to Figure 1 to Figure 5 , Figure 1 to Figure 5 The first embodiment of the present invention is shown. In this embodiment, the steam heating rice cooker includes a pot body 200, an inner pot 500 and a pot body cover 100. There is an opening in the pot body 200 for accommodating the inner pot 500. The accommodating cavity is formed by the inner bottom wall and the inner side wall of the pot body 200, and the pot body cover 100 is closed on the pot body 200 to cover the accommodating cavity.

[0030] The inner bottom wall of the pot body 200 is provided with a groove 250 , and the bottom of the groove 250 is provided with a heating plate 220 , and the heating surface of the heating plate 220 constitutes the bottom surface of the groove 250 . The heating plate heats the water in the groove 250 to generate steam, and the inner pot 500 is heated by the steam. In this embodiment, the groove 250 is open to the housing cavity, and the steam is directly heated by the h...

Embodiment 2

[0043] This embodiment is a further improvement on the basis of Embodiment 1.

[0044] In the first embodiment, the inner pot 500 is provided with a pot cover to cover the cooking cavity of the inner pot, steam cannot enter the cooking cavity of the inner pot to directly heat the ingredients, and the ingredients are heated slowly.

[0045] refer to Image 6 In this embodiment, the cooking chamber of the inner pot is exposed to the top steam gap 630, and the steam in the top steam gap 630 can directly enter the cooking chamber of the inner pot to heat the rice grains, thereby increasing the heating speed of the rice. In addition, since the steam can enter the cooking cavity of the inner pot, the steam can effectively replenish water during the process of directly heating the rice grains, making the rice more moist and delicious after cooking.

[0046] In this embodiment, the cooking cavity of the inner pot is open, and the condensed water on the lid 100 of the cooking pot easi...

Embodiment 3

[0049] This implementation is a further improvement on the basis of Embodiment 1.

[0050] The difference between this embodiment and Embodiment 1 is that in this embodiment, the inner cover 510 is fixedly arranged on the pot body cover 100, specifically, the inner cover 510 may be a part of the pot body cover 100, or may be the inner cover 510 is fixedly mounted on the pot body cover 100 , or the inner cover 510 may be detachably mounted on the pot body cover 100 . When the pot body cover 100 is closed on the pot body 200, the inner cover 510 just covers the inner pot 500 to seal the cooking cavity of the inner pot. When the pot body cover 100 is opened, the inner cover 510 moves together with the pot body cover 100 Open the inner pot cooking cavity.

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PUM

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Abstract

The invention provides a steam heating rice cooker, which comprises a cooker body, a cooker body cover and an inner pot. A steam generation part is arranged in the cooker body, the inner pot is placedin the cooker body, the inner pot is covered with the inner cover, a sealing ring is arranged between the lower edge of the cooker body cover and the upper edge of the cooker body, a bottom steam gapand a side steam gap are formed between the inner pot and the cooker body, a top steam gap is formed between the inner cover and the cooker cover, the side steam gap is larger than the bottom steam gap and / or the top steam gap, and steam generated by the steam generation part fills the bottom steam gap, the side steam gap and the top steam gap to heat food materials in the inner pot. The inner pot is heated through steam to cook rice, coating-free cooking is achieved, meanwhile, the sealing ring is arranged between the cooker body cover and the cooker body, steam can be effectively preventedfrom escaping, and the energy efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of small kitchen appliances, in particular to a steam heating rice cooker. Background technique [0002] Electric rice cooker is the most commonly used cooking utensil in residents' life. The existing structure of electric rice cooker includes a pot body and a gallbladder. A heating device is arranged in the pot body to heat the gallbladder, so that the rice in the gallbladder cooking chamber is cooked. In this mode of cooking rice, firstly, the heating device transfers heat to the gallbladder, and then through the gallbladder, the heat is transferred to the rice-water mixture in the cooking cavity of the gallbladder, and the high-temperature gallbladder and rice grains are contacted and heated, and the temperature of the gallbladder is very high. When the temperature is high, the rice grains tend to gelatinize and adhere to the gallbladder, thus forming a phenomenon of sticking to the pan. In order to prev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/04A47J36/00A47J36/06F16J15/06
CPCA47J27/04A47J36/00A47J36/06F16J15/06
Inventor 朱泽春周新华李青松徐小松王昌明
Owner JOYOUNG CO LTD