Electric cooker

Abstract

The electric cooker comprises an electric cooker main body, a heating piece and a uniform temperature plate, the uniform temperature plate is arranged in an inner cavity, the uniform temperature plate comprises a base part and an extension part, the extension part is arranged above the base part, the extension part is arranged in the circumferential direction of the base part, the base part and the extension part are enclosed to form a containing cavity, the base part is provided with a first vacuum cavity, and the first vacuum cavity is provided with a second vacuum cavity. The extension part is provided with a second vacuum cavity, the first vacuum cavity is communicated with the second vacuum cavity, a heat transfer working medium is stored in the first vacuum cavity, and the base part is arranged above the heating piece. According to the electric cooker, the temperature equalizing plate is adopted to transfer heat through phase change of the heat transfer working medium, energy consumption is small, a large amount of heat can be evenly distributed to the base part and the extending part, water or food in the electric cooker body can be evenly and fully heated, the taste of the food is improved, and the electric cooker is suitable for being popularized and used. The problems that noise is large and food is prone to overflowing due to the fact that the difference between the temperature of the bottom of the electric cooker and the temperature of the food is large can be solved.

Description

Technical Field

[0001] The utility model relates to the technical field of electric rice cookers, in particular to an electric rice cooker. Background Art

[0002] The inner pot of a traditional rice cooker is generally made of metal or ceramic, with the bottom directly contacting the electric heating base, while the side wall has no heating source. Such rice cookers have the problem of uneven heating, which leads to uneven bubble generation and uneven heating of food, which ultimately leads to poor taste of cooked rice, and easily causes problems such as food being burnt, undercooked, and nutrition loss. Moreover, due to the uneven temperature, the temperature at the bottom of the rice cooker is quite different from the temperature of the food, which makes the food in the pot boil more violently, usually with a louder sound, and can cause safety problems such as overflow. Utility Model Content

[0003] Based on this, it is necessary to provide an electric rice cooker that can improve the temperature uniformity when steaming food, thereby improving the taste of food.

[0004] An electric rice cooker, comprising:

[0005] The main body of the electric rice cooker has an inner cavity;

[0006] A heating element is disposed in the inner cavity;

[0007] A temperature equalizing plate is arranged in the inner cavity, and the temperature equalizing plate includes a base and an extension portion, wherein the extension portion is arranged above the base and the extension portion is arranged circumferentially around the base, and the base and the extension portion enclose a containing cavity, and the containing cavity is used to hold food, the base is provided with a first vacuum cavity, and the extension portion is provided with a second vacuum cavity, the first vacuum cavity is communicated with the second vacuum cavity, and a heat transfer medium is stored inside the first vacuum cavity, the base is arranged above the heating element, and the heating element is used to heat the base so that the heat transfer medium in the first vacuum cavity is evaporated from a liquid state to a gas state by heat, and the gaseous heat transfer medium flows into the second vacuum cavity and condenses on the side wall of the second vacuum cavity, and the first vacuum cavity and the second vacuum cavity are also used to transfer the heat released when the heat transfer medium is condensed from a gas state to a liquid state to the containing cavity, so as to heat the food.

[0008] Optionally, the base has an evaporation end and a condensation end that are oppositely arranged, and the evaporation end and the condensation end are connected to each other to form the first vacuum chamber. The base also includes a first capillary structure and a second capillary structure. The first capillary structure is arranged at the evaporation end, and the first capillary structure is used to store and gather the heat transfer medium. The second capillary structure is arranged at the condensation end, and the second capillary structure is used to exchange heat between the evaporated heat transfer medium and food, so that the evaporated heat transfer medium is condensed from gas to liquid.

[0009] Optionally, the first capillary structure includes a plurality of first capillary units and a plurality of second capillary units, the evaporation end includes a heating zone and a non-heating zone, a plurality of the first capillary units are spaced apart in the heating zone, a plurality of the second capillary units are spaced apart in the non-heating zone, and a distance between two adjacent first capillary units is smaller than a distance between two adjacent second capillary units.

[0010] Optionally, the base also includes a support column, which is located in the first vacuum chamber, one end of the support column is arranged on the evaporation end, and the other end of the support column is close to the condensation end, the support column is used to support the evaporation end and the condensation end, and the support column is also used to guide the heat transfer medium condensed into liquid by the second capillary structure to the first capillary structure.

[0011] Optionally, there are multiple support columns, and the multiple support columns are arranged at intervals between the evaporation end and the condensation end.

[0012] Optionally, the extension portion includes a third capillary structure, which is arranged in the second vacuum chamber and on a side of the second vacuum chamber close to the accommodating chamber. The third capillary structure is used for heat exchange between the evaporated heat transfer medium and food so that the evaporated heat transfer medium is condensed from gas to liquid. The third capillary structure is also used for reflux of the liquid heat transfer medium into the first vacuum chamber.

[0013] Optionally, the electric rice cooker body comprises a cover plate and a shell, the shell is provided with an inner cavity, and the cover plate is covered on the top end of the shell.

[0014] Optionally, the electric rice cooker further comprises a heat-insulating cavity, the heat-insulating cavity is formed between the temperature averaging plate and the shell, and the heating element is arranged in the heat-insulating cavity.

[0015] Optionally, the electric rice cooker further comprises a water collector, which is located in the accommodating cavity and is arranged on the side wall of the extension portion, and is used for collecting water vapor generated when heating food.

[0016] Optionally, a hydrophilic area and a hydrophobic area are provided at one end of the cover plate close to the accommodating cavity, the hydrophilic area is provided with a guide groove, and the hydrophobic area is located above the water collector, the hydrophilic area is used to absorb water vapor and form water droplets attached to the surface of the guide groove, the water droplets can flow along the guide groove to the hydrophobic area, and drip into the water collector from the hydrophobic area.

[0017] The electric rice cooker of the present application is provided with a temperature averaging plate including a base and an extension. When the heating element heats the base, the heat transfer medium at the bottom of the first vacuum chamber is heated and evaporated from a liquid state to a gaseous state. A part of the gaseous heat transfer medium rises to the top of the first vacuum chamber and condenses into a liquid state and releases heat to the bottom of the accommodating chamber. The other part of the gaseous heat transfer medium flows into the second vacuum chamber of the extension, and releases heat to the surrounding of the accommodating chamber when the second vacuum chamber condenses into a liquid state, so that the food in the accommodating chamber can be heated from the bottom and the side at the same time, so that the food is heated more evenly, achieving the effect of uniform heating and improving the taste of the food. The present application adopts a temperature averaging plate to transfer heat through the phase change of the heat transfer medium, which can improve the temperature uniformity of the base and transfer the heat of the base to the extension, so that a large amount of heat is evenly distributed on the base and the extension, so that the water or food in the main body of the electric rice cooker can be evenly and fully heated, thereby avoiding the problem of large noise and easy overflow of food caused by the large difference between the temperature of the bottom of the electric rice cooker and the temperature of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the embodiments of the utility model or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying creative work.

[0019] Figure 1 A schematic diagram of the overall structure of an electric rice cooker in one embodiment;

[0020] Figure 2 A schematic diagram of the split structure of an electric rice cooker in one embodiment;

[0021] Figure 3 A cross-sectional view of an electric rice cooker in one embodiment;

[0022] Figure 4 A schematic diagram of the structure of a heating tank and a heating element in an embodiment;

[0023] Figure 5 This is a partial structural schematic diagram of a base in one embodiment;

[0024] Figure 6Schematic diagram of the structure of a cover plate in one embodiment.

[0025] Component names and serial numbers in the figure: 1. Rice cooker body; 11. Inner cavity; 12. Cover plate; 121. Hydrophilic area; 122. Hydrophobic area; 123. Guide groove; 13. Shell; 14. Insulating cavity; 2. Heating element; 3. Temperature equalizing plate; 31. Base; 311. First vacuum chamber; 312. Heating groove; 313. Evaporation end; 3131. Heating zone; 3132. Non-heating zone; 314. Condensation end; 315. First capillary structure; 316. First capillary unit; 317. Second capillary unit; 318. Second capillary structure; 319. Support column; 32. Extension; 321. Second vacuum chamber; 322. Third capillary structure; 33. Accommodating chamber; 34. Liquid injection port; 4. Water collector.

[0026] The realization of the purpose, functional features and advantages of the utility model will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0027] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments of the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0028] It should be noted that all directional indications in the embodiments of the present invention (such as up, down, left, right, front, back...) are only used to explain the relative position relationship, movement status, etc. between the components under a certain specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indication will also change accordingly.

[0029] In addition, the descriptions of "first", "second", etc. in the present utility model are only used for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In addition, "and / or" in the full text includes three solutions. Taking A and / or B as an example, it includes technical solution A, technical solution B, and technical solution that satisfies both A and B; in addition, the technical solutions between the various embodiments can be combined with each other, but it must be based on the ability of ordinary technicians in this field to implement. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by the present utility model.

[0030] refer to Figures 1 to 3The present application provides an electric rice cooker, which includes an electric rice cooker body 1, a heating element 2 and a temperature averaging plate 3. The electric rice cooker body 1 is provided with an inner cavity 11; the heating element 2 is arranged in the inner cavity 11; the temperature averaging plate 3 is arranged in the inner cavity 11, and the temperature averaging plate 3 includes a base 31 and an extension 32, the extension 32 is arranged above the base 31, and the extension 32 is arranged around the circumference of the base 31, the base 31 and the extension 32 are enclosed to form a containing cavity 33, and the containing cavity 33 is used to contain food, the base 31 is provided with a first vacuum cavity 311, and the extension 32 is provided with a first vacuum cavity 311. A second vacuum chamber 321 is provided, the first vacuum chamber 311 is communicated with the second vacuum chamber 321, a heat transfer medium is stored inside the first vacuum chamber 311, the base 31 is arranged above the heating element 2, the heating element 2 is used to heat the base 31, so that the heat transfer medium in the first vacuum chamber 311 is heated to evaporate from liquid to gas, and the gaseous heat transfer medium flows into the second vacuum chamber 321, the first vacuum chamber 311 and the second vacuum chamber 321 are also used to transfer the heat released when the heat transfer medium is condensed from gas to liquid to the accommodating chamber 33, so as to heat the food.

[0031] The electric rice cooker of the present application is configured such that the temperature equalizing plate 3 includes a base 31 and an extension portion 32. When the heating element 2 heats the base 31, the heat transfer medium at the bottom of the first vacuum chamber 311 is heated and evaporated from a liquid state to a gaseous state. A portion of the gaseous heat transfer medium rises to the top of the first vacuum chamber 311 and condenses into a liquid state and releases heat to the bottom of the accommodating chamber 33. Another portion of the gaseous heat transfer medium flows into the second vacuum chamber 321 of the extension portion 32 and releases heat to the surroundings of the accommodating chamber 33 when the second vacuum chamber 321 condenses into a liquid state. Therefore, the food in the accommodating chamber 33 can be heated from the bottom and the side surfaces at the same time, so that the food is heated more evenly, achieving an even heating effect and improving the taste of the food. The present application adopts a temperature equalizing plate 3 to transfer heat through the phase change of the heat transfer medium, which can improve the temperature uniformity of the base 31 and transfer the heat of the base 31 to the extension part 32, so that a large amount of heat is evenly distributed on the base 31 and the extension part 32, so that the water or food in the rice cooker body 1 can be evenly and fully heated, thereby avoiding the problems of loud noise and easy overflow of food caused by the large difference between the temperature at the bottom of the rice cooker and the temperature of the food.

[0032] Specifically, when the electric rice cooker of the present application is cooking, the food and water can be heated more evenly, thereby making the bubbles generated more evenly, reducing noise, and at the same time reducing the size of the generated bubbles, reducing the splashing of bubbles on the water surface, and improving safety. The evenly generated gas also allows for better control of the heat and cooking time when steaming food.

[0033] Since different cooking modes (for example, when cooking different dishes) of traditional rice cookers may require rapid adjustment of the heat during use to make the food have a better cooking taste, the heat adjustment of ordinary rice cookers cannot quickly affect the change of food temperature, and it is difficult to achieve the expected cooking effect. The present application also increases the heating area and heating efficiency through the base 31 and the extension 32, achieving the effect of faster heat transfer upward when the heat is changed, and can quickly adjust the heating temperature of the bottom surface, so as to achieve more cooking functions.

[0034] Specifically, the base 31 is adapted to the bottom of the inner cavity 11 and is in the shape of a circular plate, and the extension 32 is adapted to the inner cavity 11 and is in the shape of a cylinder. Further, the diameter is 20 to 40 cm, and the thickness of the base 31 and the extension 32 is 3 to 8 mm.

[0035] Specifically, the temperature averaging plate 3 has the characteristic of rapid temperature averaging, so that rapid heat conduction and heat diffusion are possible. The temperature averaging plate 3 and the rice cooker body 1 can be made of stainless steel or aluminum alloy, and the heat transfer medium is deionized water. Since stainless steel and water will slowly produce non-condensable gas at high temperature, therefore, in actual manufacturing, the stainless steel needs to be passivated to increase the service life of the temperature averaging plate 3.

[0036] Preferably, reference Figure 4 The bottom end of the base 31 is also provided with a heating groove 312, which is matched with the heating element 2, and the heating element 2 is embedded in the heating groove 312. In this embodiment, the heating element 2 is annular, and the heating groove 312 is annular. Since the present application has only one heating source, namely the heating element 2, and the volume of the heating element 2 is small, the bottom and side surfaces of the accommodating cavity 33 can be uniformly heated. Therefore, the present application also has the advantage of low energy consumption.

[0037] refer to Figure 3 and Figure 5 The base 31 has an evaporation end 313 and a condensation end 314 which are arranged opposite to each other. The evaporation end 313 is located at the bottom of the base 31, and the condensation end 314 is located at the top of the base 31. The evaporation end 313 and the condensation end 314 are connected to form a first vacuum chamber 311. The base 31 also includes a first capillary structure 315 and a second capillary structure 318. The first capillary structure 315 is arranged at the evaporation end 313, and the first capillary structure 315 is used to store and gather the heat transfer medium. The second capillary structure 318 is arranged at the condensation end 314, and the second capillary structure 318 is used for heat exchange between the evaporated heat transfer medium and the food, so that the evaporated heat transfer medium is condensed from gas to liquid.

[0038] Specifically, the first capillary structure 315 and the second capillary structure 318 are both microcolumn structures, and the materials are copper, stainless steel, etc., and are specifically made of metal powder / wire mesh sintering, electrodeposition, microstructure processing, etc. By setting the first capillary structure 315 as a microcolumn structure, on the one hand, capillary force can be generated to make the liquid converge, and on the other hand, heat can be directly transferred upward through a part of the microcolumns to reduce the heat transfer path. The second capillary structure 318 is set as a microcolumn structure, which can promote the detachment of droplets from the surface of the condensation end 314. At the same time, when the temperature plate 3 is subjected to external forces, the microcolumn structure can also reduce the deformation of the shell.

[0039] Furthermore, the microcolumn structure is also a porous structure to accelerate liquid reflux.

[0040] refer to Figure 5 The first capillary structure 315 includes a plurality of first capillary units 316 and a plurality of second capillary units 317. The evaporation end 313 includes a heating zone 3131 and a non-heating zone 3132. The plurality of first capillary units 316 are spaced apart in the heating zone 3131. The plurality of second capillary units 317 are spaced apart in the non-heating zone 3132. The distance between two adjacent first capillary units 316 is smaller than the distance between two adjacent second capillary units 317.

[0041] Specifically, the first capillary unit 316 and the second capillary unit 317 have the same structure size, and the first capillary unit 316 and the second capillary unit 317 can be formed by metal powder / wire mesh sintering, electrodeposition, microstructure processing, etc. By using different arrangements in different areas, that is, the distribution spacing of the first capillary unit 316 in the heating area 3131 of the evaporation end 313 is smaller, and the distribution spacing of the second capillary unit 317 in the non-heating area 3132 of the evaporation end 313 is larger, the convergence flow of the liquid heat transfer medium to the heating area 3131 can be strengthened.

[0042] refer to Figure 5 The base 31 also includes a support column 319, which is located in the first vacuum chamber 311. One end of the support column 319 is arranged on the evaporation end 313, and the other end of the support column 319 is close to the condensation end 314. The support column 319 is used to support the evaporation end 313 and the condensation end 314. The support column 319 is also used to guide the heat transfer medium condensed into liquid by the second capillary structure 318 to the first capillary structure 315.

[0043] There are multiple support columns 319, and multiple support columns 319 are arranged at intervals between the evaporation end 313 and the condensation end 314. Multiple support columns 319 are arranged in the first vacuum chamber 311 of the temperature equalizing plate 3, which can ensure that the first vacuum chamber 311 will not be deformed under the action of external force (food in the rice cooker), so that the first vacuum chamber 311 has a larger load capacity and improves the internal heat transfer efficiency of the temperature equalizing plate 3.

[0044] Specifically, the support column 319 is sintered together with the first capillary structure 315 by a sintering method, or deposited on the surface of the evaporation end 313 of the temperature homogenizing plate 3 by an electrodeposition method, and copper is generally used as the material of the first capillary structure 315 and the support column 319. The form and arrangement of the support column 319 can be changed within a certain range, and preferably, it is evenly arranged on the entire plane.

[0045] refer to Figure 3 The extension part 32 includes a third capillary structure 322, which is disposed in the second vacuum chamber 321 and on the side of the second vacuum chamber 321 close to the accommodating chamber 33. The third capillary structure 322 is used for heat exchange between the evaporated heat transfer medium and the food, so that the evaporated heat transfer medium is condensed from gaseous state to liquid state. The third capillary structure 322 is also used for reflux of the liquid heat transfer medium into the first vacuum chamber 311. Furthermore, since the gaseous heat transfer medium condenses in the extension part 32 but does not evaporate, the third capillary structure 322 is in the form of grooves arranged at equal intervals on the circumference, and the extension direction of the grooves is parallel to the axial direction of the extension part 32, so as to increase the downward reflux rate of the condensed liquid and increase the temperature uniformity of the overall structure.

[0046] Specifically, the heat transfer medium is heated and vaporized in the first vacuum chamber 311, and a portion of the gaseous heat transfer medium flows to the condensation end 314, and condenses into tiny water droplets after heat exchange with the condensation end 314. The tiny water droplets gather on the second capillary structure 318, and evenly distribute the large amount of heat generated after heat exchange to the top wall of the first vacuum chamber 311, and then transfer to the top surface of the temperature balancing plate 3, and another portion of the gaseous heat transfer medium flows to the second vacuum chamber 321 of the extension part 32, and condenses into tiny water droplets after heat exchange with the condensation end 314. The tiny water droplets gather on the second capillary structure 318, and evenly distribute the large amount of heat generated after heat exchange to the top wall of the first vacuum chamber 311, and then transfer to the top surface of the temperature balancing plate 3, and the other portion of the gaseous heat transfer medium flows to the second vacuum chamber 321 of the extension part 32, and condenses into tiny water droplets after heat exchange with the food. After heat exchange on the side of the evaporation end 313, the water droplets condense into tiny water droplets, and transfer a large amount of heat generated after the heat exchange to the side of the extension portion 32 close to the accommodating chamber 33. Under the action of gravity, the tiny water droplets flow downward along the third capillary structure 322 back into the first vacuum chamber 311. The condensed liquid heat transfer medium flows along the support column 319, the first capillary structure 315 and the third capillary structure 322 back to the heating area 3131 of the evaporation end 313, thereby completing the rapid heat transfer and the circulation of the heat transfer medium.

[0047] refer to Figure 5, the temperature-averaging plate 3 also includes a liquid injection port 34, which is arranged at the evaporation end 313. The liquid injection port 34 is used to supply the heat transfer medium into the first vacuum chamber 311. The liquid injection port 34 is also used to evacuate the first vacuum chamber 311 and the second vacuum chamber 321. In order to facilitate the evaporation and filling of liquid into the temperature-averaging plate 3, a liquid injection port 34 should be left on the evaporation end 313 of the temperature-averaging plate 3. At the same time, after the evaporation and liquid filling, the hole is sealed using welding technology. When evacuating and filling liquid, it is necessary to ensure that the vacuum degree inside the temperature-averaging plate 3 meets certain requirements and that the liquid is fully degassed, otherwise the performance of the temperature-averaging plate 3 will be affected. At the same time, there are certain requirements for the liquid filling rate inside the temperature-averaging plate 3, requiring the volume of the filled liquid to be 30% to 50% of the total volume of the first vacuum chamber 311 inside the temperature-averaging plate 3, depending on the working temperature requirements and the type of fluid.

[0048] refer to Figure 2 and Figure 3 The electric rice cooker body 1 includes a cover plate 12 and a shell 13. The shell 13 is provided with an inner cavity 11. The cover plate 12 is covered on the top of the shell 13. A vacuum is drawn between the temperature averaging plate 3 and the shell 13 to form an insulating cavity 14 to achieve the effect of heat insulation and heat preservation. The heating element 2 is arranged in the insulating cavity 14 but does not contact the shell 13 to play a heating role. After stopping heating, since the insulating cavity 14 is formed between the extension portion 32 of the temperature averaging plate 3 and the shell 13, it can keep food warm and can also play a role of heat insulation to prevent people from being scalded.

[0049] Specifically, the temperature balancing plate 3 and the shell 13 are connected by welding to form a heat insulating cavity 14 structure. At the same time, in order to minimize the impact of the welding process on the performance of the temperature balancing plate 3, gas shielded welding should be selected as much as possible to improve the durability of the rice cooker.

[0050] Specifically, the top end of the extension portion 32 is flush with the top end of the housing 13 .

[0051] refer to Figure 2 and Figure 6 The electric rice cooker further comprises a water collector 4, which is located in the accommodating cavity 33 and is arranged on the side wall of the extension portion 32. The water collector 4 is used to collect water vapor generated when heating food. A hydrophilic area 121 and a hydrophobic area 122 are provided at one end of the cover plate 12 close to the accommodating cavity 33. The hydrophilic area 121 is provided with a guide groove 123, and the hydrophobic area 122 is located above the water collector 4. The hydrophilic area 121 is used to absorb water vapor and form water droplets attached to the surface of the guide groove 123. The water droplets can flow along the guide groove 123 to the hydrophobic area 122 and drip into the water collector 4 in the hydrophobic area 122.

[0052] Specifically, the guide groove 123 is a capillary structure, and the direction of the capillary force is from the hydrophilic area 121 to the hydrophobic area 122 , so that water droplets can enter the hydrophobic area 122 along the guide groove 123 under the action of the capillary force.

[0053] The hydrophilic region 121 and the hydrophobic region 122 can be formed by processes such as electrodeposition, sintering, and etching. When electrodeposition is used, different parameters such as current and solution concentration can be used to perform electrodeposition on the surface of copper to obtain different structures, which can be hydrophilic and can become hydrophobic after some treatment (such as oxidation).

[0054] When the rice cooker is keeping warm, the water vapor generated when the food is heated in the accommodating cavity 33 will condense on the cover 12. By providing a hydrophilic area 121 and a hydrophobic area 122 on the cover 12, and a guide groove 123 is opened in the hydrophilic area 121, water droplets flow to the hydrophobic area 122 through the guide groove 123, and the water is gathered and drips downward and finally falls into the water collector 4, so as to avoid the water dripping onto the rice, thereby solving the problem of poor taste of the rice due to the extra dripping water when keeping warm.

[0055] The above are only preferred embodiments of the present invention, and do not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification and drawings under the utility model concept, or directly / indirectly used in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. An electric rice cooker, characterized in that: include: The main body of the electric rice cooker has an inner cavity; A heating element is disposed in the inner cavity; A temperature equalizing plate is arranged in the inner cavity, and the temperature equalizing plate includes a base and an extension portion, wherein the extension portion is arranged above the base and is arranged circumferentially around the base, and the base and the extension portion enclose a containing cavity, and the containing cavity is used to hold food, the base is provided with a first vacuum cavity, and the extension portion is provided with a second vacuum cavity, the first vacuum cavity is communicated with the second vacuum cavity, and a heat transfer medium is stored inside the first vacuum cavity, the base is arranged above the heating element, and the heating element is used to heat the base so that the heat transfer medium in the first vacuum cavity is heated and evaporated from a liquid state to a gas state, and the gaseous heat transfer medium flows into the second vacuum cavity, and the first vacuum cavity and the second vacuum cavity are also used to transfer the heat released when the heat transfer medium is condensed from a gas state to a liquid state to the containing cavity, so as to heat the food.

2. The electric rice cooker according to claim 1, characterized in that: The base has an evaporation end and a condensation end that are oppositely arranged, and the evaporation end and the condensation end are connected to each other to form the first vacuum chamber. The base also includes a first capillary structure and a second capillary structure. The first capillary structure is arranged at the evaporation end, and the first capillary structure is used to store and gather the heat transfer medium. The second capillary structure is arranged at the condensation end, and the second capillary structure is used for heat exchange between the evaporated heat transfer medium and food, so that the evaporated heat transfer medium is condensed from gas to liquid.

3. The electric rice cooker according to claim 2, characterized in that: The first capillary structure includes a plurality of first capillary units and a plurality of second capillary units, the evaporation end includes a heating zone and a non-heating zone, the plurality of first capillary units are spaced apart in the heating zone, the plurality of second capillary units are spaced apart in the non-heating zone, and a distance between two adjacent first capillary units is smaller than a distance between two adjacent second capillary units.

4. The electric rice cooker according to claim 2, characterized in that: The base also includes a support column, which is located in the first vacuum chamber, one end of the support column is arranged on the evaporation end, and the other end of the support column is close to the condensation end. The support column is used to support the evaporation end and the condensation end, and the support column is also used to guide the heat transfer medium condensed into liquid by the second capillary structure to the first capillary structure.

5. The electric rice cooker according to claim 4, characterized in that: There are multiple support columns, and the multiple support columns are arranged between the evaporation end and the condensation end at intervals.

6. The electric rice cooker according to claim 1, characterized in that: The extension portion includes a third capillary structure, which is arranged in the second vacuum chamber and on a side of the second vacuum chamber close to the accommodating chamber. The third capillary structure is used for heat exchange between the evaporated heat transfer medium and food so that the evaporated heat transfer medium is condensed from gas to liquid. The third capillary structure is also used for reflux of the liquid heat transfer medium into the first vacuum chamber.

7. The electric rice cooker according to claim 1, characterized in that: The electric rice cooker body comprises a cover plate and a shell, the shell is provided with an inner cavity, and the cover plate is arranged on the top end of the shell.

8. The electric rice cooker according to claim 7, characterized in that: The electric rice cooker further comprises a heat-insulating cavity, which is formed between the temperature-averaging plate and the shell, and the heating element is arranged in the heat-insulating cavity.

9. The electric rice cooker according to claim 7, characterized in that: The electric rice cooker further comprises a water collector, which is located in the accommodating cavity and is arranged on the side wall of the extending portion. The water collector is used to collect water vapor generated when heating food.

10. The electric rice cooker according to claim 9, characterized in that: A hydrophilic area and a hydrophobic area are provided at one end of the cover plate close to the accommodating cavity, the hydrophilic area is provided with a guide groove, and the hydrophobic area is located above the water collector. The hydrophilic area is used to absorb water vapor and form water droplets attached to the surface of the guide groove. The water droplets can flow along the guide groove to the hydrophobic area and drip into the water collector from the hydrophobic area.

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