Non-stick inner container with zero coating and electric cooker with zero coating

Abstract

The invention discloses a zero-coating non-stick inner container and a zero-coating electric cooker, the zero-coating non-stick inner container comprises a stainless steel inner container formed by stretching a plate, the surface of an inner stainless steel base material of the stainless steel inner container is subjected to laser shock to form micron-sized biting patterns, the micron-sized biting patterns comprise convex ridges and gullies, and the convex ridges and the gullies are arranged on the surface of the inner stainless steel base material of the stainless steel inner container. The convex ridges and the gullies are randomly distributed on the surface of the base material, and the height difference between the convex ridges and the gullies randomly fluctuates within 20 microns; according to the method, the contact mode of liquid drops on the rough surface of the stainless steel is changed, so that the starch liquid is not easy to spread on the surface of the stainless steel substrate, the formed starch paste is in a non-uniform state, and the non-stickiness is improved.

Description

Technical Field

[0001] The present application belongs to the technical field of kitchen appliances, and in particular relates to a 0-coating non-stick inner pot and a 0-coating rice cooker. Background Art

[0002] Rice cookers can stick to the pot during cooking, making them difficult to clean after meals and degrading the user experience. To prevent rice from sticking, conventional rice cookers typically use a non-stick coating on the inner wall. However, this coating is prone to detachment during long-term cooking, especially during high-temperature cooking and dry cooking. This not only affects the anti-sticking effect but also poses a certain risk to human health.

[0003] As consumers have an increasing demand for healthy cooking, cooking utensils without coatings are gaining more and more attention. Using a hydrophobic surface to directly contact food is one of the important research directions. Currently, there are the following schemes for obtaining a hydrophobic surface: one is a non-stick pan as disclosed in patent CN116439565A, which forms an orderly arranged papillary structure on the inner surface of the pan body by laser etching. The papillary structure includes a first protrusion distributed in an array on the inner surface of the pan body and a second protrusion evenly distributed on the first protrusion; the other is a homogeneous hemispherical metallurgically bonded non-stick pan as disclosed in patent CN216628245U, which uses an additive method opposite to the previous one, and forms a hemispherical layer with a number of small spheres on the inner surface of the pan body by eutectic metallurgical bonding of the particles to the pan body.

[0004] However, rice cooking utensils such as rice cooker liners or pressure cooker liners are different from the above-mentioned non-stick pans. The amount of rice cooked is generally large and the rice grains will absorb water and expand. When the structure of the above-mentioned non-stick pan is applied to the surface of the rice cooking utensil, the side with less heat is prone to excessive gelatinization of the rice due to excessive water and gas, while the bottom with more heat is prone to burnt and clumping of rice due to less water and gas, thereby affecting the overall non-stick effect and cooking uniformity. Summary of the Invention

[0005] The present application provides a 0-coating non-stick inner pot and a 0-coating rice cooker to improve the non-stick effect of the 0-coating inner pot.

[0006] On the one hand, the technical solution adopted in one embodiment of the present application is:

[0007] A non-stick liner with zero coating comprises a stainless steel liner formed by stretching a plate, wherein the inner stainless steel substrate surface of the stainless steel liner has a micron-scale textured pattern formed by laser shock, wherein the micron-scale textured pattern comprises ridges and grooves, wherein the ridges and grooves are randomly distributed on the substrate surface, and the height difference between the ridges and grooves fluctuates randomly within 20 μm.

[0008] As a preferred implementation of this embodiment, the surface of the substrate includes an inner wall surface and a bottom surface, and the height difference between the ridges and grooves on the inner wall surface is randomly fluctuating within 15 μm.

[0009] As a preferred implementation manner of this embodiment, the maximum value of the height difference between the ridges and the grooves on the bottom surface of the substrate surface is greater than the corresponding value of the inner side wall surface of the substrate surface.

[0010] As a preferred implementation manner of this embodiment, the ridge includes an edge face, a ridge body and a peak portion, the peak portion is located on the top side of the ridge body, the edge face is the surface of the ridge body and the peak portion, the edge face extends toward one side of the gully with the peak portion as the starting point, the gully is bounded by the edge face, and the directions of different ridge bodies on the surface of the substrate are different.

[0011] As a preferred implementation of this embodiment, the bite pattern is distributed at different potential energy positions of the inner liner, the potential energy positions include high potential energy positions and low potential energy positions, and the bottom of the inner liner includes at least a low potential energy position.

[0012] As a preferred implementation of this embodiment, the ridges include first-level ridges and second-level ridges, the grooves include first-level grooves and second-level grooves, the maximum height of the first-level ridges is greater than the maximum height of the second-level ridges, and the maximum depth of the first-level grooves is greater than the maximum depth of the second-level grooves.

[0013] As a preferred implementation of this embodiment, a second-level ridge and a second-level groove are further provided on the first-level ridge; and a second-level ridge and a second-level groove are further provided in the first-level groove.

[0014] As a preferred implementation of this embodiment, along the first extension direction of the first-level ridges and / or the first-level grooves, at least part of the length is within 500 microns, and the height fluctuation range between the second-level ridges and the second-level grooves thereon is within 3 microns.

[0015] As a preferred implementation manner of this embodiment, at least part of the gullies form a basin-like topography, and at least part of the basin-like topography has a width exceeding 150 microns and a depth exceeding 7 microns.

[0016] On the other hand, another embodiment of the present application proposes a 0-coating electric rice cooker, comprising a cooker body, the cooker body being provided with a cooling fan and a receiving cavity for receiving the 0-coating non-stick inner pot described in any one of the above items, the cooker body being provided with a cooker lid, the cooling fan being used to introduce cooling airflow into the receiving cavity, and an airflow outlet being provided between the cooker lid and the cooker body, wherein the airflow outlet located on the rear side of the cooker body is larger than the airflow outlet on the front side.

[0017] Due to the adoption of the above technical solution, the beneficial effects achieved by this application are as follows:

[0018] When the stainless steel substrate surface is subjected to laser shock to form a micron-scale texture, the roughness increases, but the result is increased hydrophobicity, indicating that the current infiltration mode is no longer a single Wenzel model, but at least a composite contact mode composed of Wenzel and Cassic. Further analysis shows that laser shock can process randomly distributed ridges and grooves on the surface of the stainless steel substrate, and the height difference of the ridges and grooves randomly fluctuates within 20μm, thereby forming ridges and grooves of different size levels, with fluctuation heights ranging from 10-20 microns, 1-10 microns, and hundreds of nanometers. This changes the contact mode of the droplet on the rough surface of the stainless steel, making it difficult for the starch liquid to spread on the surface of the stainless steel substrate. As a result, the formed starch paste is in an uneven state, improving the non-stickiness. In addition, the random distribution can increase the heating area of ​​the rice, making it easier to form a staggered heat flow at the bottom, thereby stirring the rice, allowing it to be fully heated, thereby improving the cooking effect of the rice.

[0019] In some preferred embodiments, since the boundaries of the gullies are ridges, the height differences of the boundaries of the gullies are not unique, and some are high and some are low. When the starch liquid in a gully with a certain direction reaches a certain amount, the relatively low-lying areas of the ridges will no longer be able to block the starch liquid, and will overflow from the current gully to another gully with a different direction; the starch liquids in the gullies with different directions are interconnected, which can make the flow domain between the starch liquid and the surface of the inner pot substrate extremely complex, making it difficult for the precipitated starch to be carried to a lower place by the moisture at the interface, thereby ensuring an appropriate amount of starch paste in the lower place, and then ensuring that the rice is easily separated from the inner pot.

[0020] In some preferred embodiments, the main vein can mainly play a supporting role for rice and the main dividing direction. The two sides of the main vein are large-area ridges, which means that the gullies will generally be distributed along the extension direction of the main vein; the branch veins can further form secondary dividing directions based on the main vein, or they can further form secondary dividing directions independently of the main vein, thereby making the direction of the gullies more complex; in addition, the main vein and the branch veins can further increase the possibility of cross-linking between the ridge bodies, thereby forming ridges with complex structures, so as to form complex watersheds and delay the possibility of starch being transported to lower places.

[0021] In some preferred embodiments, the ridges have multiple peaks, which can make the ridges undulate, especially the ridge surfaces undulate, to form low-lying portions. The low-lying portions are higher than the bottoms of the gullies and lower than the peaks. The low-lying portions facilitate the interconnection between the gullies, so that the gullies can accommodate a certain amount of starch liquid while also being able to overflow when a certain amount is stored. The starch stored in the gullies can precipitate when the temperature drops, and under the action of gravity, the turbid ones sink, making the liquid on the surface of the gullies relatively clear, and the overflow is the clear liquid. The clear liquid flows out because it carries less starch, so it does not affect the rice at the bottom of the inner pot, thereby keeping it non-stick.

[0022] In some preferred embodiments, after cooking is completed, the condensed water formed at the interface can flow according to the potential energy of the interface. Different potential energy positions have different gravitational potential energies. Biting patterns are set at different potential energy positions. Firstly, the overall flow direction of the starch liquid can be made to flow toward the bottom of the inner pot to replenish water to the bottom. Secondly, the starch precipitate can be left at the high potential energy position, so that it is not easy for too much sticky starch paste to accumulate at the low potential energy position.

[0023] In some preferred embodiments, in order to enable the ridges to effectively support the rice, the ridges have first-level ridges of large size to support the rice, and correspondingly, the grooves have first-level grooves of large size, so that the grooves can accommodate a certain amount of starch precipitate and condensed water to allow clear liquid to flow out and turbid matter to sink; the second-level ridges and second-level grooves of small size can facilitate the formation of a cassic infiltration state. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0025] Figure 1 A cross-sectional view of a cooking utensil provided in an embodiment of the present application;

[0026] Figure 2 A cross-sectional view of the inner liner structure provided in an embodiment of the present application;

[0027] Figure 3 A schematic diagram of the bite pattern provided in the embodiment of this application;

[0028] Figure 4 Based on Figure 3 The established 3D morphological thermal model diagram;

[0029] Figure 5 for Figure 3 Select a straight line to cut, and look at the outline of ridges and grooves along the cutting surface;

[0030] Figure 6 for Figure 4 A local enlarged schematic diagram of point A;

[0031] Figure 7 This is a schematic diagram of the front and rear sides of the airflow outlet of the embodiment of the present application;

[0032] Figure 8 Schematic diagram of the cooling fan in the embodiment of the present application.

[0033] in,

[0034] Pot body 10; cooling fan 101; accommodating chamber 102; air flow outlet 103, flared portion 104, heating device 105;

[0035] Pot cover 20;

[0036] Inner pot 30; bottom wall 31; side wall 32; cooking cavity 33; ridge 300; gully 400; peaks 301, 302; ridge body 303; depression 304, main vein 305; branch vein 306. DETAILED DESCRIPTION

[0037] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0038] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0039] In addition, in the description of the present application, it should be understood that the terms "top", "bottom", "inside", "outside", "axial", "radial", "circumferential", etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings. They are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on the present application.

[0040] In this application, unless otherwise expressly specified or limited, terms such as "installed," "connected," "connect," and "fixed" should be understood in a broad sense. For example, they may refer to fixed connection, detachable connection, or integration; mechanical connection, electrical connection, or communication; direct connection or indirect connection through an intermediate medium; and internal communication between two components or interaction between two components. Those skilled in the art will understand the specific meanings of the above terms in this application based on specific circumstances.

[0041] In this application, unless otherwise expressly specified and limited, a first feature "above" or "below" a second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0042] The present application proposes a rice cooking utensil, which may be an electric rice cooker or a pressure cooker. In some other embodiments, it may be other cooking utensil capable of cooking rice.

[0043] refer to Figure 1 , shows an electric rice cooker, which includes a rice cooker body 10, a lid 20 and an inner pot 30. The inner pot 30 is arranged in the rice cooker body 10. The inner side of the inner pot 30 is in contact with the rice through a metal layer. The lid 20 covers the rice cooker body 10. The rice cooker body 10 is provided with a heating device 105 for heating the inner pot 30. During the cooking process, a rice-water mixture is added to the cooking cavity 33 in the inner pot 30, and the rice is cooked under the heating of the heating device 105 at the bottom of the inner pot 30.

[0044] In a specific embodiment of the present application, the cooking utensil cooks rice through an uncoated or zero-coated inner pot. Most existing inner pots are coated inner pots, that is, a Teflon coating (scientific name polytetrafluoroethylene, abbreviated as PTFE in English) is provided on the inner surface of the inner pot. The uncoated inner pot of the present application is relative to the above-mentioned coated inner pot. A coating is no longer provided on the base material of the inner pot, so the inner side wall of the inner pot is a metal layer that can come into contact with food. The metal layer can be stainless steel. When cooking, food is directly contacted and cooked through the metal layer of the inner pot, thereby eliminating the coating shedding of the coated inner pot and the dietary health problems caused by the coating itself.

[0045] Existing 0 coating liner, such as Figure 2 As shown, it has a bottom wall 31 and a side wall 32. When cooking rice, heating is mainly performed by a heating device 105 arranged on the bottom side of the inner pot. The heat is mainly concentrated on the bottom wall 31. After the rice is cooked, the moisture is absorbed by the rice, resulting in a reduction in the residual liquid between the inner pot and the rice, which increases the risk of sticking to the pot.

[0046] The main component of rice is starch, which mainly exists in rice in the form of starch granules. Under the action of heat and moisture, it can undergo gelatinization. During this period, some starch precipitates from the starch granules. After gelatinization, it forms a starch liquid with high viscosity with water. When there is sufficient water, the starch liquid can flow freely between the gaps in the rice in the inner pot and reach the interface between the inner pot and the rice.

[0047] The contact angle of ordinary stainless steel is less than 90 degrees, close to 80 degrees, so its wettability is closer to hydrophilicity; this is because the surface of stainless steel is mainly an oxide layer, which is a non-polar film layer, so it is not easily wetted by water, but its surface energy is relatively high, so it exhibits strong hydrophilicity.

[0048] Research has shown that there are two main types of solid-liquid wetting on rough surfaces: Wenzel and Cassic. The Wenzel wetting mode is when the liquid consistently fills the grooves on the surface, while the Cassic wetting mode is when the liquid droplets do not completely fill the grooves on the rough surface, leaving trapped air beneath the droplets in the grooves. The contact angle of an ordinary stainless steel surface is around 80 degrees. If the Wenzel wetting mode is used, for rough surfaces with contact angles less than 90 degrees, the roughness increases, the contact angle decreases, and the hydrophilicity increases, allowing the starch solution to spread more easily on the stainless steel substrate. If the starch solution fully infiltrates the inner liner surface, insufficient moisture at the interface will facilitate the formation of a uniform starch paste, allowing the starch paste to fully bond to the metal liner wall, further exacerbating bonding issues. If the rough surface can achieve the Cassic mode, the hydrophilic interface will also have a larger contact angle, increasing hydrophobicity, making it even more difficult for the starch solution to spread on the stainless steel substrate.

[0049] This application proposes a 0-coating non-stick liner, including a stainless steel liner formed by stretching a plate, such as Figure 3 As shown, the surface of the inner stainless steel substrate of the stainless steel liner is formed with micron-level bite patterns by laser shock, as shown in FIG. Figure 4 As shown, the micron-scale biting pattern includes ridges 300 and grooves 400 . The ridges 300 and grooves 400 are randomly distributed on the surface of the substrate, and the height difference between the ridges and grooves is randomly fluctuated within 20 μm.

[0050] Figure 3 This is a micron-level bite pattern micrograph obtained using the Keyence VHX-7000N digital microscope system. Figure 4 is based on Figure 3 Microscopic photograph, 3D morphology thermal model diagram constructed with the spatial rectangular coordinate system XYZ. The height difference of the bite pattern is distinguished by color in the Z direction. The color bar on the left indicates the height of the morphology, and the value increases from bottom to top. The blue area in the figure is the relatively concave part, and the green and yellow areas are the relatively convex parts. Figure 5 for Figure 3A straight line is selected from the sample to cut, and the outline of the ridges and grooves is shown along the cutting surface, and it is shown that the height difference at reference point 1 is 3.04μm, the height difference at reference point 2 is 1.96μm, and the height difference at reference point 3 is 1.91μm.

[0051] Experiments found that when the stainless steel substrate surface is subjected to laser shock to form a micron-scale bite pattern, the roughness increases, but the result is that the hydrophobicity increases, indicating that the current infiltration mode is no longer a single Wenze l model, but at least a composite contact mode composed of Wenze l and Cassic. Further analysis shows that laser shock can process randomly distributed ridges and grooves on the surface of the stainless steel substrate, and the height difference of the ridges and grooves randomly fluctuates within 20μm, thereby forming ridges and grooves of different size levels, with fluctuation heights ranging from 10-20 microns, 1-10 microns, and hundreds of nanometers. This changes the contact mode of the droplet on the rough surface of the stainless steel, making it difficult for the starch solution to spread on the surface of the stainless steel substrate. As a result, the formed starch paste is in an uneven state, which improves the non-stickiness.

[0052] First, the size of the substrate surface is not rich enough and is relatively uniform, which makes the interface fully infiltrated, so that the amount of starch paste subsequently formed at each interface is consistent. Second, the regular distribution of protrusions of the same size makes it easier to form a uniformly distributed starch paste, which makes it easier for the rice to bond with the wall of the gallbladder, causing the rice to stick to the pot easily.

[0053] To further improve the contact state of the subsequent starch paste at the interface, a micron-scale bite pattern with a random undulation of 20μm height differences is designed to interlock with the starch paste. This interlocking pattern, in areas of concentrated heat, tends to generate intense steam, making the starch paste formed at the interface due to insufficient moisture later appear porous rather than a uniform film. This porous structure facilitates the release of rice from the liner, reducing residue. Furthermore, the random distribution increases the heating surface area of ​​the rice, making it easier to form a staggered heat flow at the bottom, thereby stirring the rice and ensuring it is fully heated, thereby improving the cooking effect.

[0054] In some specific embodiments of the present application, the substrate surface includes an inner wall surface and a bottom surface, and the height difference between the ridges and grooves on the inner wall surface is randomly fluctuating within 15 μm. Because the ridges and grooves on the inner wall surface are located on the side, the side bite pattern easily engages with the starch paste of the rice, and the deeper grooves easily hinder the rice from escaping along the depth of the inner pot. Therefore, setting the height difference relatively small means that the inner wall surface is flatter, thereby ensuring that deep grooves do not appear on the inner pot side wall, reducing the bite force between the rice and the inner pot side wall, and facilitating the rice to fall out of the inner pot.

[0055] In some specific embodiments of the present application, the maximum height difference between the ridges and grooves on the bottom surface of the substrate surface is greater than the corresponding value on the inner wall surface of the substrate surface. The bottom surface is near a heat source, which easily generates steam. The starch paste does not easily interlock with the grooves and ridges, even if the bottom surface has a large height difference. A large height difference means a greater modification of the stainless steel surface, resulting in a richer surface morphology, which in turn facilitates the formation of a Cassic infiltration pattern.

[0056] The specific implementation of this application proposes the following three 3L stainless steel liner samples, stainless steel liner sample 1# and stainless steel liner sample 2# as the control group, and stainless steel liner sample 3# as the experimental group:

[0057] Stainless steel liner sample 1#: 316L stainless steel, the substrate surface has no obvious ridges and grooves, and is a relatively smooth plane;

[0058] Stainless steel liner sample 2#: 316L stainless steel, the substrate surface is provided with an array of circular grooves with a spacing of 0.8 mm and a diameter of 0.6 mm;

[0059] Stainless steel liner sample 3#: 316 stainless steel, ridges and grooves are randomly distributed on the surface of the substrate, and the height difference between the ridges and grooves is randomly fluctuated within 20 μm.

[0060]

[0061] Judging from the above experimental results, the contact angle of sample 3# becomes larger, the residue amount decreases, the rice and the inner pot are easier to separate, and the non-stick effect becomes better.

[0062] In the specific implementation of this application, Figure 6 As shown, Figure 4 In the partial enlarged view at point A, the ridge includes an edge facet, a ridge body 303 and peaks (301, 302), the peaks are located on the top side of the ridge body, the edge facet is the surface of the ridge body 303 and the peaks, the edge facet extends toward one side of the gully with the peaks as the starting point, the gully 400 is bounded by the edge facet, and the directions of different ridge bodies 303 on the surface of the substrate are different.

[0063] The ridge body and the peak are both part of the stainless steel substrate. From a microscopic point of view, the ridge face is part of the surface of the substrate.

[0064] like Figure 4 and Figure 6As shown, the ridge has a certain shape. For the convenience of description, the spatial rectangular coordinate system XYZ is used to describe it. Assuming that the thickness direction of the substrate is the Z direction, the substrate surface has a length direction X and a width direction Y. Therefore, when looking down from the Z direction to the plane formed by XY, its shape is mainly determined by the ridge body. The height difference in the Z direction can be determined by the peak. The morphology of the part below the height range of the peak is determined by the ridge body.

[0065] It should be understood that the peak can be a part of the ridge rather than just the highest point, that is, it can have a certain shape and a certain size range, and the peaks of different ridges may also be different. Generally speaking, the peak can be the one that can characterize the maximum height of the current ridge body.

[0066] It should be understood that the ridge body has facets, and the points on the facets need to be characterized in the X, Y, and Z directions, which means that the facets extend in height, length, and width, so the shape of the facets is relatively complex; generally speaking, the facets converge upward along the Z direction at the peak and extend downward to the lowest point of the ravine.

[0067] The gully has no entity and belongs to the spatial part. Its boundary is the aforementioned facet, and its shape is naturally formed by the facets.

[0068] The randomly distributed ridges and grooves have randomness reflected in the ridge faces, ridge bodies and peaks. Specifically, for the ridge bodies, different directions on the XY plane result in different directions of the grooves. On the surface of the substrate, different ridge bodies have different directions on the substrate surface, resulting in different directions of the grooves, and thus the substrate surface has many grooves with different directions.

[0069] During high-temperature cooking, when there is sufficient water, the grooves in the Wenze l mode will store starch liquid. Due to sufficient water, the rice will not stick to the pan at this time. However, at the end of cooking, most of the water in the inner pot has evaporated and been absorbed by the rice itself, resulting in insufficient water in the inner pot. At this time, the starch liquid is in a paste-like state, and the viscosity of the paste-like starch liquid becomes higher, the fluidity is poor, and it is easy to stick to the pan. However, since the stainless steel substrate has better heat dissipation and thermal conductivity than rice, at the end of cooking, the heat at the interface between the rice and the stainless steel substrate is easily dissipated, causing the high-temperature water vapor in the rice to easily form condensed water at the interface, resulting in a relative increase in the water content at the interface, thereby increasing the fluidity at the interface. When the starch liquid in the grooves is cooled, the dissolved starch in it is easily precipitated. When the fluidity is high, the precipitated starch is easily carried by the water at the interface to flow to lower places, resulting in excessive starch paste and excessive viscosity in the lower places, making it difficult to separate the rice in the lower places from the inner pot.

[0070] Since the boundaries of the gullies are ridges, the height difference of the gully boundaries is not unique, some are high and some are low. When the starch liquid in a gully with a certain direction reaches a certain amount, the relatively low-lying part of the ridge will no longer be able to block the starch liquid, and it will overflow from the current gully to another gully with a different direction; the starch liquid in the gullies with different directions are interconnected, which can make the flow domain of the starch liquid and the surface of the inner pot substrate extremely complex, making it difficult for the precipitated starch to be carried to the lower part by the moisture at the interface, thereby ensuring that the starch paste in the lower part is appropriate, and then ensuring that the rice is easily separated from the inner pot.

[0071] In some specific implementations of this application, Figure 6 As shown, the ridge body includes a main vein 305 and a branch vein 306 extending in a vein-like manner. The main vein is shown as a red line, and the branch vein is shown as a yellow line. The direction of the main vein 305 is the overall direction of the ridge body, and the direction of the branch vein 306 is the secondary direction of the ridge body. The extended end of the ridge body is another ridge body or a gully.

[0072] When viewed along the Z direction in the XY plane, the specific orientation of the rib body can be divided into primary and secondary. The primary vein determines the overall orientation of the rib, while the secondary veins determine the secondary orientation of the rib. While there is only one overall orientation, there can be multiple secondary orientations. It should be understood that the length of the rib body can be used to determine whether it is a primary vein or a secondary vein. The longer extension can be considered the primary vein, and the others can be considered secondary veins.

[0073] The main vein can mainly play a supporting role for rice and is the main dividing direction. The two sides of the main vein are large-area ridges, which means that the gullies will generally be distributed along the extension direction of the main vein; the branch veins can further form secondary dividing directions based on the main vein, or they can further form secondary dividing directions independently of the main vein, thereby making the direction of the gullies more complex; in addition, the main vein and branch veins can further increase the possibility of cross-linking between the ridge bodies, thereby forming ridges with complex structures, so as to form complex watersheds and delay the possibility of starch being transported to lower places.

[0074] In some specific implementations of this application, Figure 6 As shown, the same ridge has at least two peaks, which are connected by a ridge body 303, forming a low-lying portion 304 of the ridge at the connection, and the grooves 400 are on the left and right of the low-lying portion 304. 301 is one of the peaks, and 302 is the other peak.

[0075] The ridges have multiple peaks, which can make the ridges undulate, especially the ridge surfaces undulate, to form low-lying parts. The low-lying parts are higher than the bottoms of the gullies and lower than the peaks. The low-lying parts facilitate the interconnection between the gullies, so that the gullies can accommodate a certain amount of starch liquid while also being able to overflow when a certain amount is stored. The starch stored in the gullies will precipitate when the temperature drops, and under the action of gravity, the turbid ones will sink, making the liquid on the surface of the gullies relatively clear, and the overflow is the clear liquid. The clear liquid flows out because it carries less starch, so it will not cause any problem to the rice at the bottom of the inner pot, thus keeping it non-stick.

[0076] In some specific embodiments of the present application, the bite pattern is distributed at different potential energy positions of the inner liner, the potential energy positions include high potential energy positions and low potential energy positions, and the bottom of the inner liner includes at least a low potential energy position.

[0077] As mentioned above, due to the interconnected and crisscrossing grooves and ridges, the flow field of condensed water becomes extremely complex. Although the complex flow field formed is inconvenient for transporting starch to lower places, the complex flow field also increases the difficulty of transporting water, that is, it greatly hinders the bottom of the inner pot from obtaining water in time. Because the bottom of the inner pot is mostly where the heating device is located, it is a heat accumulation area. The temperature difference between the inside and outside of the interface here is small, and the heating device often provides heat to heat up the bottom of the inner pot, so it is difficult to form enough condensed water at the interface here to keep it non-stick.

[0078] After cooking is completed, the condensed water formed at the interface can flow according to the potential energy of the interface. Different potential energy positions have different gravitational potential energies. Setting bite patterns at different potential energy positions can, on the one hand, make the overall flow direction of the starch liquid flow toward the bottom of the inner pot to replenish water to the bottom, and on the other hand, keep the starch precipitate at the high potential energy position, so that it is not easy to accumulate too much sticky starch paste at the low potential energy position.

[0079] Potential energy positions include high potential energy positions and low potential energy positions, and the bottom of the inner liner includes at least a low potential energy position. The substrate surface of the inner liner bottom can be flat or curved, and the inner liner bottom can include both a curved portion and a flat bottom portion. In this case, the bottom of the inner liner can have high potential energy positions and low potential energy positions. The bottom of the inner liner can also be entirely low potential energy positions, while the high potential energy position is the side wall portion of the inner liner. The side wall portion can be straight or spherical, and this application does not impose any restrictions.

[0080] In some specific embodiments of the present application, as shown in the figure, the ridges include first-level ridges and second-level ridges, and the grooves include first-level grooves and second-level grooves. The maximum height of the first-level ridges is greater than the maximum height of the second-level ridges, and the maximum depth of the first-level grooves is greater than the maximum depth of the second-level grooves. Specifically, the first-level ridges may be higher than 1 / 4 of the maximum height difference, and the first-level grooves may be deeper than 1 / 4 of the maximum height difference.

[0081] In order to enable the ridges to effectively support the rice, the ridges have large-sized first-level ridges to support the rice. Correspondingly, the grooves have large-sized first-level grooves, so that the grooves can accommodate a certain amount of starch sediment and condensed water to allow clear liquid to flow out and turbid matter to sink; small-sized second-level ridges and second-level grooves can facilitate the formation of a Cassic infiltration state.

[0082] It should be understood that the height of the ridges varies, and the depth of the grooves is similar to the height of the ridges, and varies from place to place, and cannot be defined by a single depth dimension. The depth of the grooves can be defined by the maximum depth, and the height of the ridges can be defined by the maximum height.

[0083] In some specific embodiments of the present application, second-level ridges and second-level grooves are further provided on the first-level ridges; and second-level ridges and second-level grooves are further provided in the first-level grooves.

[0084] Grooves and ridges are repeatedly arranged in the grooves, so that the interior of the grooves has small-sized ridges and grooves. These small-sized ridges and grooves have the function of Cassic infiltration, thereby preventing the starch precipitated in the grooves from firmly adhering to the surface of the grooves; grooves and ridges are repeatedly arranged on the ridges, making it difficult for rice to come into close contact with the ridges, so that the rice can be separated from the inner pot.

[0085] In some specific embodiments of the present application, along the first extension direction of the first-level ridges and / or the first-level grooves, at least part of the length is within 500 microns, and the height fluctuation range between the second-level ridges and the second-level grooves thereon is within 3 microns.

[0086] Specifically, the first extension direction is a length or width parameter on the XY plane.

[0087] If it is the first extension direction of the first-level ridge, the first extension direction can be the extension direction of the main vein, or the width direction of the main vein; or the extension direction of the branch vein, or the width direction of the branch vein; or it can be within the width direction of the peak.

[0088] If it is the first extending direction of the first-level gully, the first extending direction may be the length direction of the gully or the width direction of the gully.

[0089] The length of the first-level ridges or first-level grooves at the large-size level exceeds 500 microns, and the height fluctuation range between the second-level ridges and the second-level grooves at the small-size level is within 3 microns. Micro-topography with a height fluctuation range of 3 microns is formed on the large-size ridges or in the grooves, which helps to form a Cass ic infiltration state.

[0090] In some embodiments of the present application, at least some of the gullies form basin-like features, and at least some of the basin-like features have a width exceeding 150 microns and a depth exceeding 7 microns. The basin-like features are surrounded by ridges, making it more difficult for starch to flow out, and after precipitation, clear liquid can flow out to soak the lower areas.

[0091] In some embodiments of the present application, the surface of the textured surface is heat-treated or vapor-deposited to form a protective layer, wherein the thickness of the protective layer is less than the maximum depth of the grooves. The protective layer helps to improve the wear resistance of the surface of the stainless steel substrate, thereby extending the life of the non-stick property.

[0092] Some specific implementation methods of this application, such as Figure 7-8 The illustrated embodiment of a zero-coating rice cooker includes a body 10, the body 10 being provided with a cooling fan 101 and a receiving cavity 102 for accommodating any of the aforementioned zero-coating non-stick liner. The body 10 is provided with a lid 20, the cooling fan 101 being used to introduce cooling airflow into the receiving cavity 102, and an airflow outlet 103 being provided between the lid 20 and the body 10, wherein the airflow outlet located at the rear side of the body is larger than that at the front side.

[0093] The pot body of this application is equipped with a cooling fan to cool the inner pot. This fan creates condensation between the rice and the inner pot, preventing the rice from sticking. An airflow outlet 103 is provided between the pot body and the lid. The outlet 103 has a flared portion 104 at the hinge, making the outlet at the rear of the pot larger than the outlet at the front. The cooling air generated by the cooling fan can ultimately be discharged through the flared portion. The flared portion is located at the hinge, so it does not affect user experience.

[0094] Anything not described in this application can be achieved by adopting or drawing on existing technologies.

[0095] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on the differences from other embodiments.

[0096] The foregoing is merely an embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application should all be included within the scope of the claims of the present application.

Claims

1. A non-stick liner with zero coating, comprising a stainless steel liner formed by stretching a sheet material, characterized in that: The inner stainless steel substrate surface of the stainless steel liner is laser-impacted to form a micron-scale textured pattern, wherein the micron-scale textured pattern includes ridges and grooves, and the ridges and grooves are randomly distributed on the substrate surface, and the height difference between the ridges and grooves is randomly fluctuated within 20 μm.

2. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The substrate surface includes an inner wall surface and a bottom surface, and the height difference between ridges and grooves on the inner wall surface is randomly fluctuated within 15 μm.

3. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The maximum value of the height difference between the ridges and the grooves on the bottom surface of the substrate surface is greater than the corresponding value of the inner side wall surface of the substrate surface.

4. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The ridge includes an edge facet, a ridge body and a peak portion, wherein the peak portion is located on the top side of the ridge body, and the edge facet is the surface of the ridge body and the peak portion. The edge facet extends toward one side of the gully with the peak portion as the starting point, and the gully is bounded by the edge facet. Different ridge bodies have different directions on the surface of the substrate.

5. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The biting patterns are distributed at different potential energy positions of the inner liner, the potential energy positions include high potential energy positions and low potential energy positions, and the bottom of the inner liner includes at least a low potential energy position.

6. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The ridges include first-level ridges and second-level ridges, and the grooves include first-level grooves and second-level grooves. The maximum height of the first-level ridges is greater than the maximum height of the second-level ridges, and the maximum depth of the first-level grooves is greater than the maximum depth of the second-level grooves.

7. The non-stick liner with zero coating as claimed in claim 6, characterized in that: The first-level ridges are further provided with second-level ridges and second-level grooves; The first-level grooves are further provided with second-level ridges and second-level grooves.

8. The non-stick liner with zero coating as claimed in claim 6, characterized in that: Along the first extension direction of the first-level ridges and / or the first-level grooves, at least a portion of the length is within 500 microns, and the height fluctuation range between the second-level ridges and the second-level grooves thereon is within 3 microns.

9. The non-stick liner with zero coating as claimed in claim 1, characterized in that: At least part of the gullies forms a basin-like topography, and at least part of the basin-like topography has a width exceeding 150 microns and a depth exceeding 7 microns.

10. A zero-coating rice cooker, comprising a rice cooker body, characterized in that: The pot body is provided with a cooling fan and a receiving cavity for receiving the non-stick coated inner pot of any one of claims 1 to 9. The pot body is provided with a pot cover. The cooling fan is used to introduce cooling airflow into the receiving cavity. An airflow outlet is provided between the pot cover and the pot body, wherein the airflow outlet located on the rear side of the pot body is larger than the airflow outlet on the front side.

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