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Superheated steam cooker

A technology for superheated steam and rice cooking, which is applied to steam cooking utensils, kitchen utensils, household utensils, etc., can solve problems such as poor cooking uniformity, and achieve the effect of good uniformity, full and elastic rice, and good heating uniformity.

Active Publication Date: 2022-07-19
丁徐慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problem of poor cooking uniformity of existing superheated steam heating cooking appliances, the present invention provides a superheated steam rice cooking appliance with good heating uniformity and good quality uniformity of cooked rice

Method used

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  • Superheated steam cooker
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  • Superheated steam cooker

Examples

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Embodiment Construction

[0026] like figure 1 As shown, the superheated steam rice cooker provided in this embodiment includes a pot body 1 , a pot cover 2 and an on-off valve 3 . The bottom of the pot body 1 has at least one through hole 11 . The pot cover 2 is opened or sealed to cover the pot body 1 , and the pot cover 2 has an input channel 21 for injecting superheated steam or water into the pot body from the upper side of the pot body 1 . The on-off valve 3 is arranged at the bottom of the pot body 1 to open or block at least one through hole 11 located at the bottom of the pot body 1 . When water is injected into the input channel 21, the on-off valve 3 blocks at least one through hole 11 to soak the rice. After the soaking time meets the set requirements, the on-off valve 3 is opened to drain the water; after the water is drained, the superheated steam is input into the input channel 21. , the superheated steam penetrates the rice layer 100 from top to bottom after entering the pot body 1 an...

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PUM

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Abstract

The invention provides a superheated steam rice cooker, which comprises a pot body, a pot cover and an on-off valve. The bottom of the pot body has at least one through hole. The pot cover is opened or sealed and closed to the pot body, and the pot cover has an input channel for injecting superheated steam or water into the pot body from the upper side of the pot body. The on-off valve is arranged at the bottom of the pot body to open or block at least one through hole at the bottom of the pot body. When water is injected into the input channel, the on-off valve blocks at least one through hole for soaking the rice. After the soaking time meets the set requirements, the on-off valve opens to drain the water; after the water is drained, the superheated steam is input into the input channel, and the superheated steam enters the pot. After the body, it penetrates the rice layer from top to bottom and is output from at least one through hole at the bottom of the pot body.

Description

technical field [0001] The invention relates to the field of kitchen appliances, in particular to a superheated steam cooking appliance. Background technique [0002] The steam temperature in the existing steam-type rice cooker does not exceed 100 degrees under normal pressure, and the temperature is slag and non-sticky when the hybrid rice is steamed. In order to increase the cooking temperature, the pressure in the pot is generally increased, and the common pressure is 1.3 times the atmospheric pressure for cooking. Due to the structure of the existing pot body, there is a lot of air remaining in the pot, which causes the rice to be in contact with the air at a high temperature for a long time, resulting in oxidation and blackening. [0003] In order to solve this problem, some cooking utensils using superheated steam as a high temperature heat source have also appeared on the market. The liquid in the saturated state is called saturated liquid, and its corresponding ste...

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 丁徐慧
Owner 丁徐慧