0-coating rice cooking utensil and 0-coating rice cooker

Abstract

The zero-coating rice cooking utensil comprises a pot body which is used for making contact with a food material face and made of a stainless steel metal layer, the inner surface of the stainless steel metal layer is provided with micron-sized biting pattern paths, the micron-sized biting pattern paths comprise hydrophobic concave-convex parts which are distributed randomly, and the hydrophobic concave-convex parts are arranged on the inner surface of the stainless steel metal layer. And the roughness of the hydrophobic concave-convex part on the inner side wall of the pot body is smaller than that of the hydrophobic concave-convex part on the inner bottom wall of the pot body. The micron-sized biting patterns are arranged on the inner surface of the stainless steel metal layer, more violent local heat convection can be formed in the early stage of rice cooking, rice grains are stirred better, the rice grains are in a dynamic state and are not prone to adhering to the inner wall, a water and air flowing channel is opened, water can be supported in the later stage of cooking, and the rice cooking effect is improved. Therefore, more moisture can moisten the rice for a longer time, the bonding force between the rice and the pot body is reduced, the probability that the bottom of the pot body is stuck to the pot body is reduced, the rice is more uniform, and the zero-coating non-sticky effect is achieved.

Description

Technical Field

[0001] The utility model belongs to the field of household appliances, and particularly relates to a 0-coating rice cooking utensil and a 0-coating rice cooker. Background Art

[0002] Rice cooking utensils may stick to the pot during cooking, making it difficult to clean the cooking utensils after eating, which deteriorates the user experience. In the prior art, in order to achieve the effect of non-stick rice, a non-stick coating is generally provided on the inner wall of the rice cooking utensils, but the non-stick coating is prone to fall off during long-term cooking, especially in high-temperature cooking and dry cooking. The non-stick coating is more likely to fall off, which affects its anti-stick effect and also has a certain impact on human health.

[0003] As consumers have an increasing demand for healthy cooking, cooking utensils without coatings are gaining more and more attention. Using hydrophobic surfaces to directly contact food is one of the important research directions. Currently, there are the following schemes for obtaining hydrophobic surfaces: 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, and 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 particles with the pan body.

[0004] However, rice cooking utensils 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 expanded rice is likely to contact the side of the utensil and cause obstruction to the liquid or gas, causing the liquid or gas in the cooking utensil to remain in the upper part, resulting in the rice being over-gelatinized due to excessive water and gas on the side with less heat, and the rice being burnt and agglomerated due to less water and gas on the bottom with more heat, thereby affecting the overall non-stick effect and cooking uniformity. Utility Model Content

[0005] The utility model provides a 0-coating rice cooking utensil and a 0-coating rice cooker, so as to improve the non-stick effect of the whole rice cooking utensil and the uniformity of cooking.

[0006] To achieve the above purpose, the specific technical solution of the utility model is as follows:

[0007] A zero-coating rice cooking utensil comprises a pot body made of a stainless steel metal layer for contacting a food surface, wherein the inner surface of the stainless steel metal layer is provided with a micron-scale texture, wherein the micron-scale texture comprises randomly distributed hydrophobic concave-convex parts, and the roughness of the hydrophobic concave-convex parts on the inner side wall of the pot body is smaller than the roughness of the bottom wall of the pot body.

[0008] In one embodiment of the present invention, the roughness of the hydrophobic concavo-convex portion on the bottom wall of the pot body is between 0.8-2.5 μm, and the roughness of the hydrophobic concavo-convex portion on the inner wall of the pot body is between 0.4-2.0 μm.

[0009] In one embodiment of the utility model, the mouth of the pot body is provided with a flange, and the roughness of the hydrophobic concave-convex portion gradually decreases from bottom to top on the inner wall of the pot body to the flange.

[0010] In one embodiment of the utility model, the roughness of the hydrophobic concave-convex portion in the middle of the inner wall of the pot body is smaller than the roughness at the lower part of the inner wall of the pot body, and / or the roughness of the hydrophobic concave-convex portion in the upper part of the inner wall of the pot body is smaller than the roughness at the lower part of the inner wall of the pot body.

[0011] In one embodiment of the utility model, the hydrophobic concave-convex portion includes grooves and ridges, the grooves envelop the ridges, the shapes of two adjacent ridges in the circumferential direction of the pot body are different, and the two adjacent ridges are at least partially overlapped.

[0012] In one embodiment of the utility model, the hydrophobic concave-convex portion includes grooves and ridges, and the grooves are randomly distributed in the circumferential direction and the axial direction of the pot body, and / or the ridges are randomly distributed in the circumferential direction and the axial direction of the pot body.

[0013] In one embodiment of the present invention, the hydrophobic concave-convex portion includes grooves and ridges, at least one of the shapes and heights of two adjacent ridges is different, and / or at least one of the shapes and depths of two adjacent grooves is different.

[0014] In one embodiment of the present invention, the pot body further includes a heat-conducting layer and an outer stainless steel metal layer, and the heat-conducting layer is sandwiched between the stainless steel metal layer and the outer stainless steel metal layer.

[0015] In one embodiment of the present invention, the surface of the hydrophobic concave-convex portion is provided with a protective layer formed by heat treatment or vapor deposition.

[0016] The utility model also provides a 0-coating rice cooker, comprising a cooker body and a cooker cover arranged on the cooker body, the cooker body is provided with a fan assembly and a receiving cavity for accommodating the above-mentioned 0-coating rice cooking utensil, the fan assembly is used to introduce cooling airflow into the receiving cavity, an airflow outlet is provided between the cooker cover and the cooker body, wherein the airflow outlet located at the rear side of the cooker body is larger than the airflow outlet located at the front side of the cooker body.

[0017] After adopting the above technology, the utility model has the following beneficial effects:

[0018] Since the hydrophobic concave and convex parts of the micron-sized texture are randomly distributed, it is easier to form relatively large concave and convex parts on the micron-sized scale. In the early stage of rice cooking, the relatively concave parts will generate heat flow before the relatively convex parts, and local thermal convection will be formed between the two. Moreover, since the hydrophobic concave and convex parts are randomly distributed, the concave and convex parts finally formed are also relatively disordered, thereby increasing the probability of convection collision and forming more intense local thermal convection, thereby better stirring the rice grains, promoting the tumbling of the rice grains, and keeping the rice grains in a dynamic state. The rice grains are not easy to stick to the inner surface of the stainless steel metal layer, and are not easy to stick to the inner surface of the stainless steel metal layer. At the same time, the water and air channels are opened to facilitate the circulation of water and air in the later stage. In the later stage of cooking, the concave and convex parts formed on the micron-sized scale can reduce the impact of millimeter-sized rice grains. The contact area with the inner surface of the stainless steel metal layer reduces the heat directly transferred to the rice grains, and by making the roughness of the hydrophobic concave-convex part on the inner wall of the pot body smaller than the roughness of the bottom wall of the pot body, the small amount of water remaining in the later stage of cooking and the small water droplets formed by condensation of water vapor are easier to flow from the inner wall of the pot body that is not prone to sticking through the open channel to the bottom wall of the pot body that is at a higher temperature and prone to sticking. While wetting the rice in the process of flowing, a thin layer of water can also be formed at the bottom, and the hydrophobic property makes it difficult for water to infiltrate into the concave-convex structure, so that the hydrophobic concave-convex part can use the gas therein to support the water layer and rice grains, so that more water can be used to moisten the rice for a longer time, reducing the adhesion between the rice and the pot body, reducing the probability of the bottom of the pot body sticking to the pot, making the rice more uniform, and achieving a 0-coating non-stick effect, which is convenient for users to clean.

[0019] These features and advantages of the present invention will be disclosed in detail in the following specific implementation manners and drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] 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:

[0021] Figure 1This is a schematic structural diagram of the zero-coating rice cooking utensil in one embodiment of the utility model;

[0022] Figure 2 This is a schematic structural diagram of the zero-coating rice cooking utensil in one embodiment of the utility model;

[0023] Figure 3 A schematic diagram of the local morphology of the hydrophobic concave-convex portion in one embodiment of the utility model;

[0024] Figure 4 A schematic diagram of the local morphology of the hydrophobic concave-convex portion in one embodiment of the utility model;

[0025] Figure 5 This is a schematic diagram of the state of rice grains in one embodiment of the utility model;

[0026] Figure 6 It is a structural schematic diagram of the zero-coating rice cooker in one embodiment of the utility model;

[0027] Figure 7 It is a structural schematic diagram of the zero-coating rice cooker under one implementation mode of the utility model.

[0028] Figure numerals: stainless steel metal layer 100; hydrophobic concave and convex part 101; water layer 102; rice grains 103; ridges 104; grooves 105; bottom wall 110 of the pot body; inner wall 120 of the pot body; upper part 121 of the inner wall of the pot body; middle part 122 of the inner wall of the pot body; lower part 123 of the inner wall of the pot body; flange 200; pot body 300; fan assembly 301; accommodating cavity 302; pot cover 400; air outlet 500; air outlet gap 600. DETAILED DESCRIPTION

[0029] Most of the existing rice cooking utensils are coated structures, that is, Teflon coating (scientific name polytetrafluoroethylene, English abbreviation PTFE) is arranged on the inner surface of the rice cooking utensils. The zero-coating rice cooking utensils of the utility model are relative to the above-mentioned coated rice cooking utensils. No chemical coating is arranged on the substrate, so the inner wall of the pot body is a stainless steel metal layer that can contact with food. When cooking, the food is directly contacted and cooked through the stainless steel metal layer, thereby eliminating the dietary health problems caused by coating shedding and the coating itself.

[0030] In order to better understand the purpose, structure and function of the utility model, the utility model is further described in detail below in conjunction with the accompanying drawings. Obviously, the described embodiments are part of the embodiments of the utility model, rather than all of the embodiments. Based on the technical solution and the embodiments provided by the utility model, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the utility model.

[0031] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features therein may be combined with each other.

[0032] refer to Figures 1 to 5 The present embodiment provides a zero-coating rice cooking utensil, comprising a pot body made of a stainless steel metal layer 100 for contacting the food surface, wherein the inner surface of the stainless steel metal layer 100 is provided with a micron-scale texture, wherein the micron-scale texture comprises randomly distributed hydrophobic concave-convex portions 101, and the roughness of the hydrophobic concave-convex portions 101 on the inner wall 120 of the pot body is less than the roughness of the bottom wall 110 of the pot body.

[0033] It should be noted that the randomly distributed hydrophobic concave-convex portions mean that the hydrophobic concave-convex portions are not arranged according to any preset rules, and the basic units (such as ridges or grooves) constituting the hydrophobic concave-convex portions are at least disordered in their positions on the inner surface of the stainless steel metal layer 100. For example, refer to Figure 3 and Figure 4 , Figure 3 This is a schematic diagram of the 3D morphology of hydrophobic concave and convex parts obtained using the Keyence VHX-7000N digital microscope system. In the figure, "0.00μm", "500", "1000", and "1500" are length dimensions (micrometers). The color bar on the left represents the height of the morphology, and the values ​​increase 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. The two are not arranged according to any preset rules. Figure 4In order to select a straight line from the hydrophobic concave-convex part for sectioning, the outline schematic diagram at the section surface can be seen from it that in the direction of a straight line, the next unit adjacent to the ridge 104 can be a gully 105, or it can be a ridge 104, and the next unit adjacent to the gully 105 can be a ridge 104, or it can be a gully 105; or, the spacing between adjacent ridges 104 (or gullies 105) can also be random, some are close, and some are far. It can be understood that the shape or size of the basic unit of the hydrophobic concave-convex part can also be disordered, for example, some are larger, some are smaller, some are regular circles, squares, ovals, and some are irregular shapes. For example, some gullies are deeper, some gullies are shallower, some ridges are higher, and some ridges are shorter. Of course, the hydrophobic concave-convex part can also be randomly distributed in both position and shape or size, which is not limited here.

[0034] Since the hydrophobic concave and convex parts 101 of the micron-scale biting pattern are randomly distributed, it is easier to form relatively large concave parts and convex parts on a micron scale (refer to Figure 3 ), in the early stage of rice cooking, the relatively concave part will generate heat flow before the relatively convex part, and local heat convection will be formed between the two. Moreover, since the hydrophobic concave-convex parts 101 are randomly distributed, the concave parts and convex parts finally formed are also relatively disordered, thereby increasing the probability of convection collision, forming more intense local heat convection, and thus better stirring the rice grains, promoting the rolling of the rice grains, making the rice grains dynamic, and the rice grains are not easy to stick to the inner surface of the stainless steel metal layer, and are not easy to stick to the inner surface of the stainless steel metal layer 100. At the same time, the water and air channels are opened to facilitate the circulation of water and air in the later stage; in the later stage of cooking, the concave and convex parts formed on the micron scale can reduce the millimeter-level rice grains. The contact area with the inner surface of the stainless steel metal layer 100 is reduced, thereby reducing the heat directly transferred to the rice grains. In addition, by making the roughness of the hydrophobic concave-convex portion 101 in the inner wall 120 of the pot body smaller than the roughness of the bottom wall 110 of the pot body, a small amount of water remaining in the late cooking period and small water droplets formed by condensation of water vapor are more likely to flow from the inner wall of the pot body that is not easy to stick to the pot body through the opened channel to the bottom wall 120 of the pot body with a higher temperature and easy to stick to the pot body. While wetting the rice in the flow process, a thin layer of water can also be formed at the bottom. The hydrophobic property makes it difficult for water to infiltrate the concave-convex structure, so that the hydrophobic concave-convex portion can use the gas therein to support the water layer 102 and the rice grains 103 (refer to Figure 5 ), so that there can be more moisture to moisten the rice for a longer time, reduce the adhesion between the rice and the pot body, reduce the probability of the bottom of the pot sticking to the pot, make the rice more evenly distributed, and achieve a 0-coating non-stick effect, making it easier for users to clean.

[0035] Optionally, the micron-level bite pattern is formed by laser impact on the inner surface of the stainless steel metal layer. It can be formed by a single impact at a smaller laser scanning distance, by two or more impacts at a slightly larger scanning distance, or by random laser beam impact, which is not limited here.

[0036] It should be noted that the roughness of the hydrophobic concave-convex portion 101 on the inner wall 120 of the pot body is smaller than the roughness of the bottom wall 110 inside the pot body. It can be directly formed during processing, for example, by adjusting parameters such as the laser energy density value to produce surfaces with different roughnesses, or it can be formed by processing a surface with consistent roughness and then undergoing post-processing (such as polishing), which is not limited here.

[0037] In some embodiments of the present invention, the roughness of the hydrophobic concave-convex portion 101 on the bottom wall 110 of the pot body is between 0.8-2.5 μm, such as 0.8, 1, 1.2, 1.6, 1.8, 2, 2.2, 2.5 microns, etc., and the roughness of the hydrophobic concave-convex portion 101 on the inner wall 120 of the pot body is between 0.4-2.0 μm, such as 0.4, 0.5, 0.8, 1, 1.2, 1.6, 1.8, 2 microns, etc.

[0038] Setting the roughness of the inner bottom wall 110 of the pot body within the range of 0.8-2.5μm can achieve better non-stick performance and hygienic performance. If the roughness is less than 0.8, there will be too little air in the hydrophobic concave and convex parts, which is easy to reduce the final support effect. If the roughness is greater than 2.5, food residues or rice starch particles will easily remain in the hydrophobic concave and convex parts, which is not conducive to the cleaning of the inner surface of the stainless steel metal layer. Setting the roughness of the inner wall 120 of the pot body within the range of 0.4-2.0μm can make the inner wall of the pot body relatively "smooth", reduce the probability of rice grains sticking to the inner surface of the stainless steel metal layer 100, and also facilitate the heat flow to stir the rice grains, thereby opening the water and air channels.

[0039] Preferably, the roughness of the hydrophobic concave-convex portion 101 on the bottom wall 110 of the pot body is between 1-2 μm, and the roughness of the hydrophobic concave-convex portion 101 on the inner wall 120 of the pot body is between 0.8-1.6 μm, so as to balance the gas and residue contained in the hydrophobic concave-convex portion, thereby obtaining a better non-stick effect and hygienic performance, and also facilitating the manufacture and molding of rice cooking utensils.

[0040] In some embodiments of the present invention, reference Figure 1 and Figure 2 The mouth of the pot body is provided with a flange 200, and the roughness of the hydrophobic concave-convex portion 101 gradually decreases from bottom to top on the inner wall 120 of the pot body to the flange 200.

[0041] During the cooking process, the temperature at the bottom wall 110 of the pot body is generally the highest, and the heat is gradually transferred upward from the bottom. By gradually reducing the roughness from bottom to top, the hydrophobic concave-convex portion 101 can be more in line with the heat transfer path and distribution, and the higher temperature part can have a better supporting effect. At the same time, it can also make the water at the inner wall 120 of the pot body flow more smoothly to the higher temperature part, further improving the uniformity of the rice and the non-stick effect of the 0 coating.

[0042] In some alternative embodiments of the present invention, the roughness of the hydrophobic concavo-convex part 101 in the middle part 122 of the inner wall of the pot body is smaller than that in the lower part 123 of the inner wall of the pot body, and / or the roughness of the hydrophobic concavo-convex part 101 in the upper part 121 of the inner wall of the pot body is smaller than that in the lower part 123 of the inner wall of the pot body. The lower part 123 of the inner wall of the pot body is close to the bottom wall 110 of the pot body, and the heat is relatively concentrated, and the problem of sticking to the pot is also easy to occur. Such a setting is conducive to the water above the lower part 123 of the inner wall of the pot body flowing to it, ensuring the wetting effect of the water on the rice at this place during the flow process, reducing the probability of rice sticking at this place, and improving the uniformity of the rice.

[0043] Specifically, refer to Figure 2 The inner bottom wall 110 of the pot body is located on the inner side of the bottom of the pot body, and is generally a plane or a curved surface that is slightly raised toward the center and has a certain curvature. The lower part 123 of the inner side wall of the pot body is an arc-shaped section extending upward from the edge of the inner bottom wall 110 of the pot body. The upper part 121 of the inner side wall of the pot body is located at the top of the inner side wall of the pot body and is connected to the flange 300. The middle part 122 of the inner side wall of the pot body connects the upper part 121 of the inner side wall of the pot body and the lower part 123 of the inner side wall of the pot body, and it can be in a form of protruding outward or in a basically vertical form.

[0044] In some embodiments of the present invention, the hydrophobic concave-convex portion 101 includes grooves and ridges, the grooves envelop the ridges, the shapes of two adjacent ridges in the circumferential direction of the pot body are different, and the two adjacent ridges are at least partially overlapped. The "at least partially overlapped" means that the projections of the two ridges in the circumferential direction overlap.

[0045] The differently shaped ridges and the grooves surrounding the ridges can increase the disorder of the hydrophobic concave-convex portion 101, and the at least partially overlapping arrangement of two adjacent ridges can further increase the probability of heat convection collision, thereby facilitating the formation of more intense local heat convection, better promoting the tumbling of rice grains, and improving the non-stick properties of the cooking utensils.

[0046] In some embodiments of the present invention, the hydrophobic concave-convex portion 101 includes grooves and ridges, and the grooves are randomly distributed in the circumferential direction and the axial direction of the pot body, and / or the ridges are randomly distributed in the circumferential direction and the axial direction of the pot body.

[0047] The random distribution in both the circumferential and axial directions further enhances the disorder of the hydrophobic concave-convex portion 101, thereby making the local heat convection between the relatively concave portion and the relatively convex portion more intense, thereby improving the dynamics of the rice grains, making it more difficult for the rice grains to stick to the inner surface of the stainless steel metal layer 100, and also facilitating the opening of water and air channels, thereby improving the non-stick performance and the uniformity of the rice.

[0048] It should be noted that the circumferential direction and the axial direction may be two directions perpendicular to each other, or may be two directions forming an acute angle or an obtuse angle, which is not limited here.

[0049] Of course, the above embodiments do not mean that the present invention excludes the situation of random distribution in only one direction, and those skilled in the art may make a selection according to the actual situation.

[0050] In some embodiments of the present invention, the hydrophobic concave-convex portion 101 includes grooves and ridges, at least one of the shapes and heights of two adjacent ridges is different, and / or at least one of the shapes and depths of two adjacent grooves is different.

[0051] Such a configuration can further improve the disorder of the hydrophobic concave-convex portion 101, increase the probability of heat flow convection collision, form more intense local heat convection, improve the effect of stirring rice grains and promoting rice grain tumbling, which is beneficial to the opening of the channel and the improvement of non-stick performance. In addition, the difference in the height of the ridges or the depth of the gullies also means that even if the higher ridges or the shallower gullies are damaged during long-term use, other ridges or gullies will continue to play a role, thereby ensuring the non-stick performance and longer service life of the cooking utensils.

[0052] In some embodiments of the present invention, the pot body further includes a heat-conducting layer and an outer stainless steel metal layer, and the heat-conducting layer is sandwiched between the stainless steel metal layer 100 and the outer stainless steel metal layer.

[0053] The setting of the stainless steel metal layer and the outer stainless steel metal layer sandwiching the heat-conducting layer can protect the heat-conducting layer at a lower cost, and the heat-conducting layer can evenly distribute heat and store heat. The even heat distribution effect can improve the thermal uniformity of the pot body, avoid local temperature being too high and causing the rice to burn and stick to the stainless steel metal layer, and further improve the non-stick effect of the 0 coating.

[0054] Preferably, the stainless steel metal layer is made of food grade 304 or 316L material, and the outer stainless steel layer can be made of stainless steel material that meets the requirements for food contact, or other materials, which are not specifically limited here.

[0055] Furthermore, the heat-conducting layer is an aluminum layer, which can improve the thermal conductivity while reducing the weight of the pot body, making it easier for users to take it in and out. Of course, the heat-conducting layer can also be formed by a heat transfer medium such as a superconducting liquid, which is not limited here.

[0056] In some embodiments of the present invention, the surface of the hydrophobic concavoconvex part 101 is provided with a protective layer formed by heat treatment or vapor deposition. For example, physical vapor deposition (PVD), nitridation treatment, etc. can be used; of course, other heat treatment or vapor deposition methods can also be used to form the protective layer, which is not limited here. The provision of the protective layer can improve the surface properties of the pot body, avoid scratches and damage to the hydrophobic concavoconvex part by food and spatulas during long-term use, resulting in the problem of attenuation of hydrophobicity and non-stick performance, and extend the service life of the cooking utensils.

[0057] Preferably, the thermal conductivity of the protective layer is not less than that of the stainless steel metal layer, so that the heat can be conducted more evenly to improve the uniformity of heating and the consistency of the rice.

[0058] refer to Figure 6 and Figure 7 The embodiment of the utility model further provides a 0-coating rice cooker, comprising a cooker body 300 and a cooker cover 400 arranged on the cooker body 300, the cooker body 300 is provided with a fan assembly 301 and a receiving cavity 302 for receiving the above-mentioned 0-coating rice cooking utensil, the fan assembly 301 is used to introduce cooling airflow into the receiving cavity 302, an airflow outlet is arranged between the cooker cover 400 and the cooker body 300, wherein the airflow outlet located at the rear side of the cooker body is larger than the airflow outlet located at the front side of the cooker body.

[0059] At the end of cooking, the cooling airflow is introduced into the accommodating chamber 302 through the fan assembly 301, so that the temperature of the 0-coating rice cooking utensil in the accommodating chamber 302 is rapidly reduced, and the water vapor in the rice gap is better liquefied to produce more water, and the wetting effect of the side water on the rice during the flow process is improved, and the formation of the bottom water layer is ensured, so that the rice is more fully infiltrated, the adhesion between the rice and the pot body is reduced, and the probability of the bottom of the pot body sticking to the pot is further reduced, and the non-stick effect of the coating is improved. In addition, during the use of the 0-coating rice cooker, the user generally observes and operates at the front side of the pot body. By making the airflow outlet located at the rear side of the pot body larger than the airflow outlet located at the front side of the pot body, the cooled diversion can be made easier and more to flow out from the rear side of the pot body, reducing the impact of the airflow on the user at the front side of the pot body.

[0060] Specifically, the airflow outlet located on the front side of the pot body is an air outlet gap 600, which is formed by the gap between the lower surface of the pot cover and the upper surface of the pot body when the pot cover 400 is closed on the pot body 300. The airflow outlet located on the rear side of the pot body is an air outlet 500, which is formed by the outward expansion of the gap between the pot cover 400 and the pot body 300. For example, the lower surface of the pot cover is tilted upward to form a flared opening with the upper surface of the pot body, or the upper surface of the pot body is tilted downward to form a flared opening with the lower surface of the pot cover, etc.

[0061] The utility model does not limit the air outlet position of the fan assembly 301, which can be set at the bottom of the accommodating chamber 302. It can be a separately opened air outlet, or it can be a gap generated after the existing structure is assembled, such as the gap between the insulation ring of the pot body and the coil disk, etc., which is not limited here.

[0062] In some alternative embodiments of the present invention, the zero-coating rice cooker may not adopt the above-mentioned air cooling scheme, but may adopt natural cooling or other cooling methods.

[0063] It should be noted that the above embodiment is described with a 0-coating rice cooker, which can be an electric rice cooker or a pressure cooker. It is understandable that the 0-coating rice cooking utensil in the embodiment of the utility model can also be any cooking utensil that can cook rice or has a non-stick requirement, such as an electric stew pot, a frying pan, an air fryer, etc., which is not limited here.

[0064] It is understood that the present invention is described by some embodiments, and those skilled in the art are aware that various changes or equivalent substitutions may be made to these features and embodiments without departing from the spirit and scope of the present invention. In addition, under the teachings of the present invention, these features and embodiments may be modified to adapt to specific circumstances and materials without departing from the spirit and scope of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of this application are within the scope of protection of the present invention.

Claims

1. A zero-coating rice cooking utensil, comprising a pot body made of a stainless steel metal layer for contacting food materials, It is characterized in that The inner surface of the stainless steel metal layer is provided with a micron-scale texture, and the micron-scale texture includes randomly distributed hydrophobic concave-convex parts, and the roughness of the hydrophobic concave-convex parts on the inner wall of the pot body is smaller than the roughness of the bottom wall of the pot body.

2. A zero-coating rice cooking utensil as claimed in claim 1, It is characterized in that The roughness of the hydrophobic concavo-convex part on the bottom wall of the pot body is between 0.8-2.5 μm, and the roughness of the hydrophobic concavo-convex part on the inner wall of the pot body is between 0.4-2.0 μm.

3. A zero-coating rice cooking utensil as claimed in claim 1, It is characterized in that The mouth of the pot body is provided with a flange, and the roughness of the hydrophobic concave-convex part gradually decreases from bottom to top on the inner wall of the pot body to the flange.

4. A zero-coating rice cooking utensil as claimed in claim 1, It is characterized in that The roughness of the hydrophobic concavo-convex portion in the middle of the inner wall of the pot body is smaller than that in the lower part of the inner wall of the pot body, and / or the roughness of the hydrophobic concavo-convex portion in the upper part of the inner wall of the pot body is smaller than that in the lower part of the inner wall of the pot body.

5. A zero-coating rice cooking utensil as claimed in claim 1, It is characterized in that The hydrophobic concave-convex part includes grooves and ridges, the grooves envelop the ridges, the shapes of two adjacent ridges in the circumferential direction of the pot body are different, and the two adjacent ridges are at least partially overlapped.

6. A zero-coating rice cooking utensil as claimed in claim 1, It is characterized in that The hydrophobic concave-convex portion includes grooves and ridges, wherein the grooves are randomly distributed in the circumferential direction and the axial direction of the pot body, and / or the ridges are randomly distributed in the circumferential direction and the axial direction of the pot body.

7. A zero-coating rice cooking utensil as claimed in claim 1, It is characterized in that The hydrophobic concavoconvex part includes grooves and ridges, at least one of the shape and height of two adjacent ridges is different, and / or at least one of the shape and depth of two adjacent grooves is different.

8. A zero-coating rice cooking utensil as claimed in claim 1, It is characterized in that The pot body further comprises a heat-conducting layer and an outer stainless steel metal layer, wherein the heat-conducting layer is sandwiched between the stainless steel metal layer and the outer stainless steel metal layer.

9. A zero-coating rice cooking utensil as claimed in claim 1, It is characterized in that The surface of the hydrophobic concavoconvex portion is provided with a protective layer formed by heat treatment or vapor deposition.

10. A zero-coating rice cooker, comprising a cooker body and a cooker cover arranged on the cooker body, It is characterized in that The pot body is provided with a fan assembly and a receiving cavity for receiving the zero-coating rice cooking utensil according to any one of claims 1 to 9, wherein the fan assembly is used to introduce cooling airflow into the receiving cavity, and an airflow outlet is provided between the pot cover and the pot body, wherein the airflow outlet located at the rear side of the pot body is larger than the airflow outlet located at the front side of the pot body.

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