Cooking pot with cooling structure

Abstract

The invention belongs to the technical field of cooking preparation devices, and particularly relates to a cooking boiler with a cooling structure, which comprises a cooking boiler, a sealing cover plate is fixedly connected to the digester; a movable cover plate is connected to one side, close to the sealing cover plate, of the digester in a sliding manner; the outer part of the digester is fixedly connected with a heat insulation plate; a cooling pipe is fixedly connected to the interior of the heat preservation plate; the cooling pipe is assembled outside the digester in a surrounding mode, after materials in the digester are cooked, steam in the digester is discharged, cooling water is pumped into the cooling pipe, the cooling water flows in the cooling pipe in a surrounding mode and cools the heat preservation plate and the digester, and the digester and the materials in the digester are efficiently cooled; water circulating in the cooling pipe is discharged from the first discharge pipe, efficient cooling is performed by introducing cooling water to the outside of the digester for heat exchange, the duration of traditional natural cooling can be shortened, and the working efficiency of a kitchen is improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of cooking preparation devices, in particular to a cooking pot with cooling structure. BACKGROUND

[0002] The cooking pot is an indispensable and reliable partner in the kitchen and food processing. It is usually made of stainless steel, with a round and heavy pot body and a tightly sealed pot cover, like a calm guardian. It can easily handle various cooking such as soup, porridge, and marinated food in the kitchen or industrial workshop with its excellent heat. It is also an efficient "sterilization warrior" that ensures food safety through high-temperature steam. From home cooking to large-scale production, this simple device always carries people's expectations for delicious and safe food with its powerful functions.

[0003] A patent application with publication number CN117770485A discloses a fresh food high-pressure cooking pot, which includes a pot body and a pot cover that can cooperate with the pot body. The pot body is provided with a sandwich layer, and hot medium can be introduced into the sandwich layer. Hot steam can be introduced into the pot body to heat the pot body through the sandwich layer and the hot steam. This application can ensure the air tightness of the pot, improve the heating efficiency by using multiple heating methods, realize automatic control, and ensure the productivity of batch processing.

[0004] In the process of food processing and cooking, it is a common way to use a cooking pot to heat and cook food. Although the above-mentioned cooking pot can ensure the air tightness of the container, improve the heating efficiency by using multiple heating methods, and heat the food faster, it still faces the problem of inefficient cooling after completing the cooking process. After the cooking process is completed, the hot gas in the cooking pot is usually discharged and naturally cooled, but this method takes a long time and can affect the efficiency of the kitchen.

[0005] Therefore, the present application provides a cooking pot with cooling structure. SUMMARY

[0006] To make up for the shortcomings of the prior art and solve at least one technical problem raised in the background art.

[0007] The technical solution adopted by the present application to solve its technical problems is: the cooking pot with cooling structure according to the present application, comprising a cooking pot; a sealing cover plate is fixedly connected to the cooking pot; an activity cover plate is slidingly connected to one side of the cooking pot close to the sealing cover plate; a heat preservation plate is fixedly connected to the outside of the cooking pot; a cooling pipe is fixedly connected to the inside of the heat preservation plate; a first discharge pipe is fixedly connected to one end of the cooling pipe; an electric three-way valve is fixedly connected to the cooling pipe near the middle; and a second discharge pipe is fixedly connected to one output end of the electric three-way valve.

[0008] Preferably, an electric four-way valve is fixedly connected to the end of the cooling pipe away from the No. 1 discharge pipe, and the electric four-way valve has two output ends and two input ends. The cooling pipe is fixedly connected to one output end of the electric four-way valve. A water inlet pipe and a guide pipe are respectively fixedly connected to one input end and one output end of the electric four-way valve. A spray box is fixedly connected inside the cooking pot and below the sealing cover, and the spray box is connected to one end of the guide pipe. Multiple spray holes are opened at the bottom end of the spray box.

[0009] Preferably, the sealing cover plate has an exhaust hole, and an exhaust pipe is fixedly connected to the sealing cover plate near the exhaust hole; a solenoid valve is fixedly connected to the exhaust pipe.

[0010] Preferably, a fixing seat is fixed to the outside of the insulation board; a storage tank is fixed to the fixing seat; a second solenoid valve is fixed to the exhaust pipe and below the first solenoid valve; and a drain pipe is fixed between the second solenoid valve and the storage tank.

[0011] Preferably, a circulation pipe is fixedly connected to the outside of the storage tank; the end of the circulation pipe away from the storage tank is connected to an input terminal of an electric four-way valve.

[0012] Preferably, a servo motor is fixedly connected to the sealing cover plate near the center; a transmission rod is fixedly connected to the output end of the servo motor; and multiple stirring cutters are fixedly connected to the outside of the transmission rod.

[0013] Preferably, a fixed frame is fixedly connected to the interior of the cooking pot near the vent hole of the sealing cover; a rotating rod is rotatably connected to the bottom end of the fixed frame; multiple fan blades are fixedly connected to the outside of the rotating rod; a wheel is fixedly connected to the bottom end of the rotating rod; and a belt is sleeved between the transmission rod and the wheel.

[0014] Preferably, the transmission rod is externally fixed with multiple support frames; a scraper is fixed to the bottom end of the fixed frame, the scraper is made of metal, and the scraper is attached to the inner wall of the cooking pot.

[0015] Preferably, multiple agitator plates are fixedly connected to the outside of the transmission rod, and the agitator plates are made of metal; the agitator plates are located below the stirring cutter, and the multiple agitator plates are attached to the bottom of the inner wall of the cooking pot.

[0016] Preferably, the spray box has a C-shaped cross-section; and all spray holes of the spray box are inclined.

[0017] The beneficial effects of this invention are as follows: 1. The present invention discloses a cooking pot with a built-in cooling structure. Cooling pipes are arranged around the outside of the cooking pot. After the material inside the cooking pot is cooked, the steam is first discharged. Cooling water is then pumped into the interior of the cooling pipes. The cooling water circulates within the cooling pipes, cooling the insulation plate and the cooking pot, thus efficiently cooling the cooking pot and the contents. The circulating water in the cooling pipes is discharged through a primary discharge pipe. This efficient cooling method, which involves heat exchange with cooling water flowing through the outside of the cooking pot, reduces the time required for traditional natural cooling and improves kitchen efficiency. Furthermore, the cooling pipes are designed to flexibly adjust the cooling water flow path according to the amount of material loaded, greatly improving the controllability and uniformity of the cooling process and ensuring consistent cooling regardless of the amount of material loaded. Regardless of the amount of material, efficient and uniform cooling can be achieved, effectively protecting the quality and taste of food. Furthermore, in cases where the material in the lower layer of the cooling pipe does not require efficient cooling, but rather efficient cooling is achieved in the upper layer while the lower layer is kept warm, the electric three-way valve is simply adjusted to close the lower channel of the cooling pipe. Cooling water enters from the top end of the cooling pipe, flows and exchanges heat only in the upper layer, and then exits through the second discharge pipe. Because the cooling water does not circulate in the lower layer, it maintains a relatively high temperature, achieving efficient cooling in the upper layer and heat preservation in the lower layer. This meets the different cooling and heat preservation needs of materials in different cooking scenarios, further enhancing the flexibility and practicality of the cooking pot's cooling structure.

[0018] 2. The steam cooker with a built-in cooling structure described in this invention is controlled by a second solenoid valve. Part of the discharged steam is introduced into a storage tank via a guide pipe. When too much steam accumulates in the storage tank, the second solenoid valve is closed. After the steam discharge is complete, the first solenoid valve is closed, and the food is removed for a second steaming. Subsequently, the second solenoid valve is opened, and the steam in the storage tank is channeled back into the steam cooker through the guide pipe to preheat the interior. This design fully utilizes the residual heat of the steam, preheating the cooker between steaming cycles, reducing the time and energy consumption required for reheating, and further improving energy efficiency. Moreover, the temporary storage and reuse of steam in the storage tank can regulate pressure fluctuations during steam discharge, making the entire steaming and cooling process more stable and controllable. This integrated design of steam discharge, reuse, and preheating significantly improves the functionality and practicality of the steam cooker with a built-in cooling structure, better meeting the multiple needs of modern kitchens for high efficiency, energy saving, environmental protection, and safety. Attached Figure Description

[0019] The invention will now be further described with reference to the accompanying drawings.

[0020] Figure 1 This is a perspective view of the present invention; Figure 2This is a schematic diagram of the circulation pipe in this invention; Figure 3 This is a partial structural cross-sectional view of the cooking pot in this invention; Figure 4 This is a schematic diagram of the cooling pipe structure in this invention; Figure 5 This is a schematic diagram of the belt structure in this invention.

[0021] In the diagram: 1. Cooking pot; 11. Sealing cover; 12. Movable cover; 13. Insulation plate; 14. Cooling pipe; 15. No. 1 discharge pipe; 16. Electric three-way valve; 17. No. 2 discharge pipe; 2. Electric four-way valve; 21. Water inlet pipe; 22. Guide pipe; 23. Spray box; 3. Exhaust pipe; 31. No. 1 solenoid valve; 4. Fixed base; 41. Storage tank; 42. No. 2 solenoid valve; 43. Drain pipe; 5. Circulation pipe; 6. Servo motor; 61. Transmission rod; 62. Stirring cutter; 7. Fixed frame; 71. Rotating rod; 72. Fan blade; 73. Wheel; 74. Belt; 8. Support frame; 81. Scraper; 9. Stirring plate. Detailed Implementation

[0022] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below in conjunction with specific embodiments.

[0023] like Figures 1 to 4As shown in the embodiment of the present invention, a steaming pot with a built-in cooling structure includes a steaming pot 1; a sealing cover plate 11 is fixedly connected to the steaming pot 1; a movable cover plate 12 is slidably connected to the side of the steaming pot 1 near the sealing cover plate 11; a heat preservation plate 13 is fixedly connected to the outside of the steaming pot 1; a cooling pipe 14 is fixedly connected to the inside of the heat preservation plate 13; a first discharge pipe 15 is fixedly connected to one end of the cooling pipe 14; an electric three-way valve 16 is fixedly connected to the cooling pipe 14 near the middle; a second discharge pipe 17 is fixedly connected to one output end of the electric three-way valve 16; in the application of the steaming pot 1, whether on a household stove or in an industrial workshop, it can easily handle various cooking methods such as stewing soup, making porridge, and braising food with its excellent heat output. A heat source can be set at the bottom of the steaming pot 1 to heat the ingredients. The material is heated, and the sealing cover plate 11 and the movable cover plate 12 are assembled at the top opening of the cooking pot 1 as sealing accessories for the cooking pot 1. The heat preservation plate 13 is fixed to the outside of the cooking pot 1, and the cooling pipe 14 is assembled around the outside of the cooking pot 1. One end of the cooling pipe 14 is connected to cooling water. After the material in the cooking pot 1 is cooked, the steam in the cooking pot 1 is first discharged, and cooling water is pumped into the interior of the cooling pipe 14. The cooling water flows around in the cooling pipe 14 and cools the heat preservation plate 13 and the cooking pot 1, thus efficiently cooling the cooking pot 1 and the material inside. The water circulating in the cooling pipe 14 is discharged from the No. 1 discharge pipe 15. Efficient cooling is achieved by introducing cooling water to the outside of the cooking pot 1 for heat exchange, which can reduce the time of traditional natural cooling and improve the work efficiency of the kitchen. Another significant drawback of traditional cooking pot 1 is the difficulty in adjusting the cooling method according to the amount of food. When using cooking pot 1 to process different amounts of food, traditional containers often cannot effectively adjust the cooling speed and temperature distribution by changing the cooling method. For example, if cooking pot 1 is full of material, it is not easy to circulate, resulting in some areas cooling slowly; while if the amount of material is small, there may be too much surrounding air, resulting in an overall cooling speed that is too fast and uneven. This not only affects the cooling effect but may also affect the quality and taste of the food. By using an electric three-way valve 16 fixed in the middle of the cooling pipe 14, the cooling pipe 14 is divided into upper and lower sections. A second drain pipe 17 is installed on the electric three-way valve 16 to discharge cooling water. When the contents of the cooking pot 1 are... When there is a large amount of material, cooling water is introduced from one end of the cooling pipe 14. At this time, the electric three-way valve 16 connects the upper and lower layers of the cooling pipe 14, while the second discharge pipe 17 is closed. After heat exchange, the cooling water can be discharged from the first discharge pipe 15. When there is a small amount of material in the cooking pot 1, cooling water is introduced from one end of the second discharge pipe 17. At this time, the electric three-way valve 16 closes the upper channel of the cooling pipe 14. After heat exchange in the lower area of ​​the cooling pipe 14, the cooling water is discharged from the first discharge pipe 15. This design, which flexibly adjusts the cooling water flow path according to the amount of material, greatly improves the controllability and uniformity of the cooling process, ensuring that no matter how much material is added, a highly efficient and uniform cooling effect can be achieved, thereby effectively protecting the quality and taste of the food. In addition, there is another situation where the material in the lower area of ​​the cooling pipe 14 does not require efficient cooling, but is efficiently cooled in the upper area of ​​the cooling pipe 14 while the lower area of ​​the cooling pipe 14 is kept warm. In this case, the electric three-way valve 16 is adjusted to close the lower channel of the cooling pipe 14. Cooling water enters from the upper end of the cooling pipe 14, flows and exchanges heat only in the upper area, and then exits from the second discharge pipe 17. Since the cooling water does not circulate in the lower area, it can maintain a relatively high temperature, achieving the effect of efficient cooling in the upper layer and heat preservation in the lower layer. This meets the different cooling and heat preservation requirements of materials in different cooking scenarios, further enhancing the flexibility and practicality of the cooling structure of the cooking pot.

[0024] The cooling pipe 14 is fixedly connected to an electric four-way valve 2 at the end furthest from the first discharge pipe 15. The electric four-way valve 2 has two output ends and two input ends. The cooling pipe 14 is fixedly connected to one output end of the electric four-way valve 2. An inlet pipe 21 and a guide pipe 22 are fixedly connected to one input end and one output end of the electric four-way valve 2, respectively. A spray box 23 is fixedly connected inside the cooking pot 1 and below the sealing cover plate 11. The spray box 23 is connected to one end of the guide pipe 22, and multiple spray holes are opened at the bottom end of the spray box 23. Before cooking the contents of the cooking pot 1, water needs to be added to the contents of the cooking pot 1. At this time, the electric four-way valve 2 is set to the water supply mode, with only the inlet pipe 21 and the guide pipe 22 connected. Cold water is introduced from one end of the inlet pipe 21 into the electric four-way valve 2. After passing through the electric four-way valve 2 and the guide pipe 22, the cold water is sent to the spray box. At point 23, water is evenly sprayed from multiple spray holes in spray box 23 to add water to the cooking pot 1. When the moisture content in the cooking pot 1 is insufficient during the cooking process, the electric four-way valve 2 can be turned on to replenish water. After the cooking is completed, the food in the cooking pot 1 is removed, and the electric four-way valve 2 is turned on to spray water from spray box 23 to rinse the inside of the cooking pot 1, cleaning away any remaining food and impurities, ensuring the cleanliness of the inside of the cooking pot 1, and preparing it for the next use. Moreover, this design makes water replenishment and cleaning operations more convenient, without the need for additional complicated equipment and steps. By simply controlling and adjusting the mode of electric four-way valve 2, the water demand at different stages can be easily met, greatly improving the efficiency and convenience of the cooking pot. Simultaneously, when cooling water is introduced into the cooling pipe 14, the electric four-way valve 2 is set to cooling mode. At this time, only the water inlet pipe 21 and the cooling pipe 14 are connected, allowing cooling water to be introduced into the water inlet pipe 21 and then into the cooling pipe 14 for heat exchange and cooling. During the cooling process, the cooling water will not enter the passage where the guide pipe 22 and the spray box 23 are located, thus avoiding interference from the cooling water to the unremoved food and water replenishment in the cooking pot. This ensures the independence of the cooling process from other operations in the cooking pot. This design, which integrates water replenishment, cleaning, and cooling functions into one system, not only saves equipment space and reduces additional equipment investment, but also enables the flexible use of multiple functions through simple mode switching operations. This greatly improves the overall performance and practicality of the cooking pot. Whether for daily home cooking or large-scale industrial production, its high efficiency, convenience, and flexibility can meet the diverse needs of different scenarios, bringing unprecedented convenience and efficiency to the cooking process.

[0025] The sealing cover plate 11 has an exhaust hole, and an exhaust pipe 3 is fixedly connected to the sealing cover plate 11 near the exhaust hole; a solenoid valve 31 is fixedly connected to the exhaust pipe 3; when the food in the cooking pot 1 is cooked, a large amount of steam accumulates inside the cooking pot 1. At this time, the solenoid valve 31, which was originally closed, is opened, and a large amount of steam in the cooking pot 1 is discharged from the exhaust hole and the exhaust pipe 3. The discharged steam can be sent into the heating system to provide warmth to the room, realizing the reuse of energy, which is both environmentally friendly and energy-saving. Moreover, by precisely controlling the opening degree of the solenoid valve 31, the steam discharge rate can be adjusted to avoid the room temperature rising sharply due to excessively fast steam discharge, and the cooling efficiency of the cooking pot being affected by excessively slow discharge. This design of steam discharge and reuse also makes the cooking pot more environmentally friendly during the cooking process, reducing energy waste and meeting the modern kitchen's pursuit of green, energy-saving and environmental protection.

[0026] A fixing seat 4 is fixedly connected to the outside of the insulation board 13; a storage tank 41 is fixedly connected to the fixing seat 4; a second solenoid valve 42 is fixedly connected to the exhaust pipe 3 and below the first solenoid valve 31; a guide pipe 43 is fixedly connected between the second solenoid valve 42 and the storage tank 41; when a large amount of steam in the cooking pot 1 is discharged, the fixing seat 4 is fixed to the outside of the insulation board 13 to support the storage tank 41. At this time, the second solenoid valve 42 is opened, and some of the discharged steam is introduced into the storage tank 41 by the guide pipe 43. When too much steam accumulates in the storage tank 41, the second solenoid valve 42 is closed. After the steam discharge is completed, the first solenoid valve 31 is closed, the material is taken out for a second cooking, and then the second solenoid valve 42 is opened to store the steam. The steam inside the tank 41 is then reversed through the guide pipe 43 into the interior of the cooking pot 1 to preheat the interior of the cooking pot 1. This design makes full use of the residual heat of the steam to preheat the cooking pot between two cooking cycles, reducing the time and energy consumption required for reheating and further improving energy efficiency. Moreover, by temporarily storing and reusing the steam through the storage tank 41, the pressure fluctuations during steam discharge can be regulated, making the entire cooking and cooling process more stable and controllable. This design, which integrates steam discharge, reuse, and preheating, significantly improves the functionality and practicality of the cooking pot with its own cooling structure, making it more in line with the multiple needs of modern kitchens for high efficiency, energy saving, environmental protection, and safety.

[0027] A circulation pipe 5 is fixedly connected to the outside of the storage tank 41; the end of the circulation pipe 5 away from the storage tank 41 is connected to one input end of the electric four-way valve 2; when a large amount of steam is stored in the storage tank 41 and returned, the electric four-way valve 2 is set to preheating mode. The steam in the storage tank 41 can not only enter the interior of the cooking pot 1 from the exhaust pipe 3, but also some steam can enter the interior of the cooling pipe 14 through the circulation pipe 5 and the electric four-way valve 2. In the preheating mode, only the circulation pipe 5, the cooling pipe 14, and the guide pipe 22 can be connected. Some steam enters the cooking pot 1 through the spray box 23. Due to the cooling pipe 14 Surrounding the insulation plate 13 and the cooking pot 1, the cooling pipe 14 is preheated while the overall temperature of the cooking pot 1 is indirectly increased, preparing for the next cooking cycle and shortening the overall preheating time. Moreover, this design cleverly utilizes the residual heat of the steam, making use of energy that might otherwise be wasted through multiple pathways, further improving energy efficiency. At the same time, through the connection between the circulation pipe 5 and the electric four-way valve 2, flexible steam flow between different components is achieved, enabling all parts of the cooking pot to work together and fully utilize their respective functions, greatly enhancing the overall performance and practicality of the cooking pot.

[0028] like Figures 1 to 5 As shown, a servo motor 6 is fixedly connected to the sealing cover plate 11 near its center; a transmission rod 61 is fixedly connected to the output end of the servo motor 6; multiple stirring cutters 62 are fixedly connected to the outside of the transmission rod 61; when the material inside the cooking pot 1 is being cooked, the output end of the servo motor 6 drives the transmission rod 61 to rotate, and the transmission rod 61 synchronously drives the multiple stirring cutters 62 to rotate. The multiple stirring cutters 62 agitate and cut the material inside the cooking pot 1. This design allows the material to be heated more evenly during the cooking process, avoiding inconsistent cooking levels caused by uneven heating in certain areas. The problem is that the rotation of multiple stirring blades 62 can fully agitate materials of different shapes and sizes. Whether the materials are in blocks, filaments or granules, they can all be stirred in the pot under the action of the stirring blades 62, so that each part of the material can fully contact the heat source, which greatly improves the efficiency and effect of steaming and cooking. Moreover, when steaming some ingredients that need to be cut, the rotation of the stirring blades 62 can also play a certain cutting role, cutting the ingredients into smaller pieces. The stirring blades 62 can also be replaced with blades that are only used for stirring, further improving the convenience of cooking and the taste of the ingredients.

[0029] A fixed frame 7 is fixedly connected to the interior of the cooking pot 1 near the exhaust port of the sealing cover plate 11; a rotating rod 71 is rotatably connected to the bottom end of the fixed frame 7; multiple fan blades 72 are fixedly connected to the outside of the rotating rod 71; a wheel 73 is fixedly connected to the bottom end of the rotating rod 71; a belt 74 is sleeved between the transmission rod 61 and the wheel 73; when a large amount of steam in the cooking pot 1 is discharged, the output end of the servo motor 6 drives the transmission rod 61 to rotate, and the transmission rod 61 drives the wheel 73 and the rotating rod 71 to rotate synchronously through the belt 74. The rotating rod 71 rotates at the bottom end of the fixed frame 7 and drives the multiple fan blades 72 to rotate and draw out the large amount of steam in the cooking pot 1. The design of the vent and exhaust pipe 3 significantly accelerates the steam discharge rate, preventing steam from accumulating in the cooking pot and causing excessive pressure, thus ensuring the safety of the cooking process. At the same time, the rotation of multiple fan blades 72 can also create a certain airflow circulation, which helps to dissipate heat inside the cooking pot and further improves cooling efficiency. Moreover, the rotating rod 71 and the transmission rod 61 are connected by a belt 74, which is simple and reliable in structure, requiring no additional power source, saving energy and equipment costs. This design that combines steam discharge and ventilation functions makes the cooking pot more efficient and safer when dealing with large amounts of steam discharge, providing a more reliable guarantee for the cooking process.

[0030] Multiple support frames 8 are fixedly connected to the outside of the transmission rod 61; a scraper blade 81 is fixedly connected to the bottom end of the fixed frame 7. The scraper blade 81 is made of metal and fits against the inner wall of the steamer pot 1. When the inside of the steamer pot 1 is being steamed or cleaned, the multiple support frames 8 fixed to the outside of the transmission rod 61 rotate accordingly, causing the multiple scraper blades 81 to scrape against the inner wall of the steamer pot 1. This design can effectively remove food residue and impurities adhering to the inner wall of the steamer pot 1. Whether it is food that adheres due to high temperature during steaming or scale and stains left during cleaning, they can all be cleaned by the scraping action of the scraper blades 81, ensuring the cleanliness and hygiene of the inside of the steamer pot 1, avoiding the problem of scale buildup on the inner wall due to long-term use, and extending the service life of the steamer pot. Meanwhile, the scraper blade 81 is made of metal, making it sturdy and durable. It can withstand various frictions and impacts during steaming and cleaning, and is not easily damaged. The metal material of the scraper blade 81 can also adhere to the inner wall of the steaming pot 1 to absorb the temperature conducted by the cooling pipe 14, further improving the cooling or preheating effect inside the steaming pot 1. In addition, this scraper design can also play a certain role in stirring. When the scraper blade 81 contacts the inner wall during rotation, it will stir the surrounding materials, further promoting the uniform heating and mixing of the materials, and improving the efficiency and effect of steaming. This design that combines cleaning and stirring functions has significantly improved the functionality and practicality of the steaming pot with its own cooling structure, bringing more convenience and efficiency to the cooking process.

[0031] Multiple stirring plates 9, made of metal, are fixedly connected to the outside of the transmission rod 61. The stirring plates 9 are located below the stirring cutter 62, and are attached to the bottom of the inner wall of the cooking pot 1. When the material inside the cooking pot 1 is stirred and cooked, the output of the servo motor 6 drives the transmission rod 61 and the multiple stirring plates 9 to rotate. The multiple stirring plates 9 stir the material inside the cooking pot 1, and the metal material of the stirring plates 9 allows for better heat conduction, ensuring that the material is evenly heated at the bottom, thus preventing insufficient cooking due to insufficient heating at the bottom. Meanwhile, the multiple stirring plates 9, which rotate against the bottom of the inner wall of the cooking pot 1, also play a certain scraping role, preventing the material from sticking to the bottom of the pot and forming a burnt residue during the cooking process. This ensures that the cooked material has a delicious taste. This design not only improves the efficiency and effect of cooking, but also extends the service life of the cooking pot and reduces the trouble caused by cleaning the bottom of the pot. In addition, the rotation of the multiple stirring plates 9 can cooperate with the rotation of the stirring cutter 62 to form a more complex material flow pattern, so that the material can be more fully mixed and heated in the cooking pot, further improving the quality of cooking.

[0032] like Figures 1 to 4 As shown, the spray box 23 has a C-shaped cross-section; the multiple spray holes of the spray box 23 are all inclined; when cold water or steam enters the spray box 23, the C-shaped spray box 23 can be located at the top of the cooking pot 1, so that the water or steam sprayed from the spray box 23 can spread in a fan shape, covering a larger area, ensuring that all corners inside the cooking pot 1 can be evenly watered, cleaned or preheated. The multiple inclined spray holes can change the spray direction of the water or steam, so that it sprays out at a certain angle, further enhancing the uniformity and coverage of the spray. This design not only improves the effect of water replenishment, cleaning and preheating, but also avoids problems caused by excessive or insufficient local spraying, such as local water accumulation, incomplete cleaning or uneven preheating. This carefully designed spray structure further enhances the functionality and practicality of the cooking pot with its own cooling structure, bringing a more convenient and efficient experience to the cooking process.

[0033] Working process: In the application of the cooking pot 1, whether on a household stove or in an industrial workshop, it can easily handle various cooking methods such as stewing soup, making porridge, and braising food with its excellent heat output. A heat source can be set at the bottom of the cooking pot 1 to heat the food. The sealing cover 11 and the movable cover 12 are assembled at the top opening of the cooking pot 1 as sealing accessories. The heat preservation plate 13 is fixed to the outside of the cooking pot 1. The cooling pipe 14 is assembled around the outside of the cooking pot 1. One end of the cooling pipe 14 is connected to cooling water. After the food in the cooking pot 1 is cooked, the steam in the cooking pot 1 is first discharged, and cooling water is pumped into the cooling pipe 1. Inside the steamer 1, cooling water circulates within the cooling pipe 14, cooling the insulation plate 13 and the steamer 1. This efficiently cools the steamer 1 and the contents inside. The circulating water in the cooling pipe 14 is discharged through the first discharge pipe 15. This efficient cooling method, which involves introducing cooling water to the outside of the steamer 1 for heat exchange, reduces the time required for traditional natural cooling and improves kitchen efficiency. Furthermore, a significant drawback of traditional steamers 1 is the difficulty in adjusting the cooling method based on the amount of food. When processing different quantities of food using the steamer 1, traditional containers often struggle to effectively regulate the cooling rate and temperature distribution by changing the cooling method. For example… If the cooking pot 1 is full of ingredients, the flow is not smooth, resulting in slower cooling in some areas; conversely, if the contents are small, there may be too much surrounding air, leading to a faster and uneven overall cooling rate. This not only affects the cooling effect but may also affect the quality and taste of the food. An electric three-way valve 16 is fixed to the middle section of the cooling pipe 14, dividing it into upper and lower sections. A second drain pipe 17 is installed on the electric three-way valve 16 for discharging cooling water. When the cooking pot 1 is full, cooling water is introduced from the upper end of the cooling pipe 14. At this time, the electric three-way valve 16 discharges cooling water from the upper and lower sections of the cooling pipe 14. The lower layer is connected, while the second discharge pipe 17 is closed. After heat exchange, the cooling water can be discharged from the first discharge pipe 15. When the amount of material in the cooking pot 1 is small, cooling water is introduced from one end of the second discharge pipe 17. At this time, the electric three-way valve 16 closes the upper channel of the cooling pipe 14. After heat exchange in the lower area of ​​the cooling pipe 14, the cooling water is discharged from the first discharge pipe 15. This design, which flexibly adjusts the cooling water flow path according to the amount of material, greatly improves the controllability and uniformity of the cooling process, ensuring that no matter how much material is loaded, a high-efficiency and uniform cooling effect can be achieved, thereby effectively protecting the quality and taste of the food.In addition, there is another scenario where the material in the lower region of cooling pipe 14 does not require efficient cooling, but rather efficient cooling is achieved in the upper region of cooling pipe 14 while the lower region is kept warm. In this case, simply adjust the electric three-way valve 16 to close the lower channel of cooling pipe 14. Cooling water enters from the upper end of cooling pipe 14, flows and exchanges heat only in the upper region, and then exits from the second discharge pipe 17. Because the cooling water does not circulate in the lower region, it maintains a relatively high temperature, achieving efficient cooling in the upper region and heat preservation in the lower region. This meets the different cooling and heat preservation needs of materials in different cooking scenarios, further enhancing the flexibility and practicality of the steamer's cooling structure. When water needs to be added to the material in steamer 1 before steaming, the electric four-way valve 2 is set to water flow mode, with only the inlet pipe 21 and the guide pipe 22 connected. Cold water is introduced into the electric four-way valve 2 from one end of the inlet pipe 21. Cold water is delivered to the spray box 23 after passing through the electric four-way valve 2 and the guide pipe 22. It is then evenly sprayed through multiple spray holes in the spray box 23 to add water to the cooking pot 1. When the moisture content in the cooking pot 1 is insufficient during the cooking process, the electric four-way valve 2 can be turned on to replenish water. After the cooking process is complete, the food in the cooking pot 1 is removed, and the electric four-way valve 2 is turned on to spray water from the spray box 23 to rinse the inside of the cooking pot 1, cleaning away any remaining food and impurities and ensuring the cleanliness of the inside of the cooking pot 1, preparing it for the next use. Moreover, this design makes water replenishment and cleaning operations more convenient, requiring no additional complicated equipment or steps. By simply controlling and adjusting the mode of the electric four-way valve 2, the water demand at different stages can be easily met, greatly improving the efficiency and convenience of the cooking pot. Simultaneously, when cooling water is introduced into the cooling pipe 14, the electric four-way valve 2 is set to cooling mode. At this time, only the inlet pipe 21 and the cooling pipe 14 are connected, allowing cooling water to be introduced into the inlet pipe 21 for heat exchange and cooling within the cooling pipe 14. During the cooling process, the cooling water will not enter the passage containing the guide pipe 22 and the spray box 23, thus avoiding interference from the cooling water with unremoved materials and water replenishment within the cooking pot. This ensures the independence of the cooling process from other operations within the cooking pot. This design, integrating water replenishment, cleaning, and cooling functions into one system, not only saves equipment space and reduces additional equipment investment, but also enables flexible use of multiple functions through simple mode switching, greatly improving the performance of the cooking pot. With its overall performance and practicality, this steam cooker can meet diverse needs in various scenarios, whether for everyday home cooking or large-scale industrial production, thanks to its high efficiency, convenience, and flexibility. It brings unprecedented convenience and efficiency to the cooking process. After the food in the steam cooker 1 has finished cooking, a large amount of steam accumulates inside. At this point, the previously closed solenoid valve 31 is opened, allowing the steam to escape through the vent and vent pipe 3. The released steam can be sent to the heating system to provide warmth to the room, achieving energy reuse. This is both environmentally friendly and energy-saving. Furthermore, by precisely controlling the opening degree of the solenoid valve 31, the steam discharge rate can be adjusted to prevent excessive steam discharge. The sudden rise in indoor temperature and the slow exhaust affecting the cooling efficiency of the steam cooker are addressed by this steam exhaust and reuse design, which makes the steam cooker more environmentally friendly during cooking, reducing energy waste and meeting the modern kitchen's pursuit of green, energy-saving, and environmentally friendly practices. When a large amount of steam is discharged from the steam cooker 1, the fixing base 4 is fixed to the outside of the insulation plate 13 to support the storage tank 41. At this time, the second solenoid valve 42 is opened, and some of the discharged steam is introduced into the storage tank 41 by the diversion pipe 43. When too much steam accumulates in the storage tank 41, the second solenoid valve 42 is closed. After the steam discharge is completed, the first solenoid valve 31 is closed, the food is taken out for a second steaming, and then the second solenoid valve 42 is opened, and the storage tank 41 is closed. The steam inside is then reversed through the diversion pipe 43 and introduced into the interior of the cooking pot 1 to preheat the interior of the cooking pot 1. This design makes full use of the residual heat of the steam and preheats the cooking pot between two cooking cycles, reducing the time and energy consumption required for reheating and further improving energy efficiency. Moreover, the temporary storage and reuse of steam through the storage tank 41 can also regulate the pressure fluctuations during steam discharge, making the entire cooking and cooling process more stable and controllable. This design, which integrates steam discharge, reuse and preheating, significantly improves the functionality and practicality of the cooking pot with its own cooling structure, making it more in line with the multiple needs of modern kitchens for high efficiency, energy saving, environmental protection and safety.When a large amount of steam is stored in the storage tank 41 and returned, the electric four-way valve 2 is set to preheating mode. The steam in the storage tank 41 can not only enter the interior of the cooking pot 1 through the exhaust pipe 3, but also some steam can enter the interior of the cooling pipe 14 through the circulation pipe 5 and the electric four-way valve 2. In preheating mode, only the circulation pipe 5, the cooling pipe 14, and the guide pipe 22 can be connected. Some steam enters the cooking pot 1 through the spray box 23. Since the cooling pipe 14 is surrounded by the insulation plate 13 and the cooking pot 1, it can indirectly increase the overall temperature of the cooking pot 1 while preheating the cooling pipe 14, preparing for the next cooking and shortening the overall preheating time. Moreover, this design cleverly utilizes the residual heat of the steam, making use of the energy that might otherwise be wasted through multiple pathways, further improving the energy utilization rate. At the same time, through the connection between the circulation pipe 5 and the electric four-way valve 2, the steam can flexibly flow between different components, enabling all parts of the cooking pot to work together and give full play to their respective functions, greatly enhancing the overall performance and practicality of the cooking pot. When the material inside the cooking pot 1 is being cooked, the output of the servo motor 6 drives the transmission rod 61 to rotate. The transmission rod 61 simultaneously drives multiple stirring and cutting blades 62 to rotate. These blades agitate and cut the material inside the cooking pot 1. This design ensures more even heating of the material during cooking, avoiding inconsistent cooking due to uneven heating in certain areas. The rotation of the multiple stirring and cutting blades 62 can thoroughly agitate materials of different shapes and sizes. Whether the material is in block, fibrous, or granular form, it can be agitated within the pot by the stirring and cutting blades 62, ensuring that each part of the material is in full contact with the heat source, greatly improving the efficiency and effect of cooking. Furthermore, when cooking ingredients that require cutting, the rotation of the stirring and cutting blades 62 can also perform a certain cutting action, cutting the ingredients into smaller pieces. The stirring and cutting blades 62 can also be replaced with blades used only for stirring, further improving the convenience of cooking and the texture of the ingredients. When a large amount of steam is discharged, the output end of the servo motor 6 drives the transmission rod 61 to rotate. The transmission rod 61 drives the wheel 73 and the rotating rod 71 to rotate synchronously through the belt 74. The rotating rod 71 rotates at the bottom of the fixed frame 7 and drives multiple fan blades 72 to rotate and draw out the large amount of steam in the steaming pot 1 into the exhaust port and exhaust pipe 3. This design can significantly accelerate the steam discharge speed, avoid the accumulation of steam in the steaming pot and the resulting high pressure, and ensure the safety of the steaming process. At the same time, the rotation of multiple fan blades 72 can also form a certain airflow circulation, which helps to dissipate the heat inside the steaming pot and further improve the cooling efficiency. Moreover, the rotating rod 71 and the transmission rod 61 are connected by the belt 74, which is simple and reliable in structure and does not require an additional power source, saving energy and equipment costs. This design that combines steam discharge and ventilation functions makes the steaming pot more efficient and safer when dealing with a large amount of steam discharge, providing a more reliable guarantee for the cooking process.When the inside of the steamer 1 is being steamed or cleaned, multiple support frames 8 fixed to the outside of the transmission rod 61 rotate accordingly, causing multiple scraper blades 81 to scrape against the inner wall of the steamer 1. This design effectively removes food residue and impurities adhering to the inner wall of the steamer 1. Whether it is food that adheres due to high temperature during steaming or scale and stains left during cleaning, they can all be cleaned by the scraper blades 81, ensuring the cleanliness and hygiene of the inside of the steamer 1, avoiding the problem of scale buildup on the inner wall due to long-term use, and extending the service life of the steamer. At the same time, the scraper blades 81 are made of metal, which is sturdy and durable, and can withstand various conditions during steaming and cleaning. Friction and impact resistance make it less prone to damage. The metal material of the scraper blade 81 can also adhere to the inner wall of the steamer 1 to absorb the temperature conducted by the cooling pipe 14, further improving the cooling or preheating effect inside the steamer 1. In addition, this scraper design can also play a certain role in stirring. When the scraper blade 81 contacts the inner wall during rotation, it will stir the surrounding materials, further promoting the uniform heating and mixing of the materials, improving the efficiency and effect of steaming. This design that combines cleaning and stirring functions has significantly improved the functionality and practicality of the steamer with its own cooling structure, bringing more convenience and efficiency to the cooking process. When the material inside the steaming pot 1 is stirred and cooked, the output end of the servo motor 6 drives the transmission rod 61 and multiple stirring plates 9 to rotate. The multiple stirring plates 9 stir the material inside the steaming pot 1. The metal material of the multiple stirring plates 9 can better conduct heat, so that the material can be heated evenly at the bottom, avoiding the problem of insufficient cooking caused by insufficient heating of the material at the bottom. At the same time, the multiple stirring plates 9 rotate against the bottom of the inner wall of the steaming pot 1, which can also play a certain scraping role, preventing the material from sticking to the bottom of the pot and forming a burnt residue during the steaming process, ensuring that the steamed material tastes delicious. This design not only improves the efficiency and effect of steaming, but also extends the service life of the steaming pot and reduces the trouble caused by cleaning the bottom of the pot. In addition, the rotation of the multiple stirring plates 9 can also cooperate with the rotation of the stirring cutter 62 to form a more complex material flow pattern, so that the material can be more fully mixed and heated in the steaming pot, further improving the quality of cooking. When cold water or steam enters the spray box 23, the C-shaped spray box 23 can be positioned at the top of the cooking pot 1, allowing the water or steam sprayed from the spray box 23 to spread in a fan shape, covering a larger area. This ensures that every corner inside the cooking pot 1 receives uniform water replenishment, cleaning, or preheating. The multiple spray holes, which are angled, can change the direction of the water or steam spray, causing it to spray at a certain angle, further enhancing the uniformity and coverage of the spray. This design not only improves the effect of water replenishment, cleaning, and preheating, but also avoids problems caused by excessive or insufficient local spraying, such as local water accumulation, incomplete cleaning, or uneven preheating. This carefully designed spray structure further enhances the functionality and practicality of the cooking pot with its own cooling structure, bringing a more convenient and efficient cooking experience.

[0034] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A cooking pot with a built-in cooling structure, characterized in that: The device includes a cooking pot; a sealing cover is fixedly connected to the cooking pot; a movable cover is slidably connected to the cooking pot near the sealing cover; an insulation board is fixedly connected to the outside of the cooking pot; a cooling pipe is fixedly connected to the inside of the insulation board; a first discharge pipe is fixedly connected to one end of the cooling pipe; an electric three-way valve is fixedly connected to the cooling pipe near its middle; and a second discharge pipe is fixedly connected to one output end of the electric three-way valve.

2. The cooking pot with a built-in cooling structure according to claim 1, characterized in that: An electric four-way valve is fixedly connected to the end of the cooling pipe away from the No. 1 discharge pipe. The electric four-way valve has two output ends and two input ends. The cooling pipe is fixedly connected to one output end of the electric four-way valve. A water inlet pipe and a guide pipe are fixedly connected to one input end and one output end of the electric four-way valve, respectively. A spray box is fixedly connected inside the cooking pot and below the sealing cover. The spray box is connected to one end of the guide pipe. Multiple spray holes are opened at the bottom of the spray box.

3. A cooking pot with a built-in cooling structure according to claim 2, characterized in that: The sealing cover plate has an exhaust hole, and an exhaust pipe is fixedly connected to the sealing cover plate near the exhaust hole; a solenoid valve is fixedly connected to the exhaust pipe.

4. A cooking pot with a built-in cooling structure according to claim 3, characterized in that: A fixing seat is fixed to the outside of the insulation board; a storage tank is fixed to the fixing seat; a second solenoid valve is fixed to the exhaust pipe and below the first solenoid valve; a drain pipe is fixed between the second solenoid valve and the storage tank.

5. A cooking pot with a built-in cooling structure according to claim 4, characterized in that: A circulation pipe is fixed to the outside of the storage tank; the end of the circulation pipe away from the storage tank is connected to one input terminal of an electric four-way valve.

6. A cooking pot with a built-in cooling structure according to claim 1, characterized in that: A servo motor is fixedly connected to the sealing cover plate near the center; a transmission rod is fixedly connected to the output end of the servo motor; and multiple stirring cutters are fixedly connected to the outside of the transmission rod.

7. A cooking pot with a built-in cooling structure according to claim 6, characterized in that: A fixed frame is fixedly connected to the vent hole near the sealing cover inside the cooking pot; a rotating rod is rotatably connected to the bottom end of the fixed frame; multiple fan blades are fixedly connected to the outside of the rotating rod; a wheel is fixedly connected to the bottom end of the rotating rod; a belt is sleeved between the transmission rod and the wheel.

8. A cooking pot with a built-in cooling structure according to claim 7, characterized in that: The transmission rod is externally fixed with multiple support frames; a scraper is fixed to the bottom end of the fixed frame. The scraper is made of metal and is attached to the inner wall of the cooking pot.

9. A cooking pot with a built-in cooling structure according to claim 6, characterized in that: Multiple agitator plates are fixed to the outside of the transmission rod, and the agitator plates are made of metal. The agitator plates are located below the stirring cutter, and the multiple agitator plates are attached to the bottom of the inner wall of the cooking pot.

10. A cooking pot with a built-in cooling structure according to claim 2, characterized in that: The spray box has a C-shaped cross-section; all spray holes in the spray box are angled.

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