A stew pot

Abstract

This utility model discloses a stew pot, including a pot body and a stewing pot. A water bath chamber is formed inside the pot body for heating the stewing pot. The stewing pot is removably placed in the water bath chamber. A heater is provided on the bottom wall of the pot body for heating the liquid in the water bath chamber. The stewing pot includes: a main body forming a cooking chamber with a first opening at the top, the first opening being covered by an inner lid; an extension fixed to the outer wall of the main body, forming an oil-separating chamber with a second opening on the outer side of the outer wall of the main body, the second opening being kept open; a connecting hole is provided on the side wall of the main body, connecting the cooking chamber and the oil-separating chamber, the connecting hole being located near the bottom wall of the stewing pot, the second opening being offset from the heater. The purpose of this utility model is to provide a stew pot that, by eliminating the second lid, simultaneously solves the problem of a large amount of boiling liquid in the water bath overflowing into the oil-separating chamber when a second lid is not present.

Description

Technical Field

[0001] This utility model relates to kitchen utensils, and in particular to a stew pot. Background Technology

[0002] With the increasing diversity of modern diets, people often encounter this problem when preparing nourishing soups such as chicken soup and pork rib soup: during the stewing process, oil naturally separates and floats on the surface of the soup, forming an oil layer. If the soup is poured out directly, the high concentration of oil on the surface will flow out first. This type of oil not only has an extremely high calorie density, but excessive intake may also increase the burden on the cardiovascular system, which is detrimental to health management.

[0003] The prior art publication number CN212661624U mentions a "cooking appliance" including a pot body, the pot body having a food cavity and an oil-separating cavity formed by a surrounding plate and the outer wall of the pot body, and also including a first top cover for sealing the upper opening of the food cavity, and a second top cover for sealing the upper opening of the oil-separating cavity. The main function of the second top cover is to prevent condensate generated during the heating process of the pot body from flowing into the oil-separating cavity along the surrounding plate.

[0004] However, since the first and second lids respectively cover the upper opening of the food cavity and the upper opening of the oil-separating cavity, the pot is in a closed state. Therefore, during the heating of the food in the pot, the internal pressure of the pot gradually increases. The large air pressure inside the pot will be released by pushing up the first and second lids, which will cause the first and second lids to collide with the pot and make noise.

[0005] Furthermore, after cooking, users need to open the hot second lid to pour out the broth. However, the hot second lid increases the risk of burns, thus causing inconvenience for users.

[0006] The aforementioned application also mentions another implementation method, in which a surrounding panel forms a cylindrical portion extending through both ends. One end of the cylindrical portion is fixed to the outer wall of the pot body, while the other end is away from the outer wall of the pot body. In this embodiment, the second upper cover is pivotally connected to the end of the cylindrical portion away from the outer wall of the pot body. Although this structure can effectively seal the second opening, after cooking, the user needs to open the second upper cover by hand or other tools to pour out the soup. At this time, the temperature at the surrounding panel is high, which not only increases the risk of scalding the user but also makes the operation too cumbersome, reducing the user experience. Moreover, soup is prone to remain at the pivot connection position of the second upper cover, creating a hygiene dead zone. Utility Model Content

[0007] The purpose of this invention is to provide a stew pot that solves the problems of noise caused by the second lid being pushed open by the high pressure inside the pot during cooking, colliding with the pot body, and the safety and hygiene issues of manually opening the second lid when the user needs to pour out the soup after cooking. In addition, since the electric stew pot is heated by a water bath, it is also necessary to solve the problem of a large amount of boiling liquid surging into the oil-separating cavity when the second lid is not in use.

[0008] To achieve the above objectives, this utility model adopts the following technical solution: a stew pot, comprising a pot body and a stewing pot, wherein a water bath cavity is formed within the pot body for heating the stewing pot, the stewing pot is removably placed within the water bath cavity, and a heater is provided on the bottom wall of the pot body for heating the liquid in the water bath cavity, wherein the stewing pot comprises:

[0009] The main body has a cooking cavity inside, and the top of the cooking cavity has a first opening, which is covered by an inner cover.

[0010] The extension portion is fixed to the outer side wall of the main body portion and forms an oil-separating cavity with a second opening on the outer side of the outer side wall of the main body portion, and the second opening remains open;

[0011] The main body has a connecting hole on its side wall that connects the cooking cavity and the oil-separating cavity. The connecting hole is located near the bottom wall of the stew pot, and the second opening is offset from the heater.

[0012] After adopting the above technical solution, this utility model has the following advantages: A water bath chamber is formed inside the pot, and a heater is provided on the bottom wall of the pot to heat the water bath liquid in the water bath chamber. The first opening at the top of the cooking cavity of the stewing pot is covered with an inner lid, and the second opening of the oil-separating cavity remains open. The cooking cavity and the oil-separating cavity are connected through a connecting hole. Therefore, firstly, during the heating process, the pot body is connected to the outside (of course, a micro-pressure valve structure can also be added to open the micro-pressure valve under a certain pressure, so that the pot body is connected to the outside). Since the second opening is open, the air pressure inside the stewing pot and the air pressure inside the water bath chamber are relatively balanced, reducing the possibility of the inner lid being opened due to excessive pressure inside the stewing pot, and optimizing the noise caused by the inner lid jumping. Secondly, when the second opening is open or closed, the second opening and the heater are staggered, so that the boiling area directly above the heater is far away from the second opening. In this way, the boiling and churning water bath liquid generated by the heater is not likely to fall into the position of the second opening, effectively reducing the amount of water bath liquid flowing into the oil-separating cavity through the second opening.

[0013] Furthermore, when the stewing pot is placed on the pot body, the second opening and the heater are located on opposite sides of the center of the main body.

[0014] Compared to existing technologies that place the heater in the center of the pot, the above-mentioned technology offers several advantages. First, during the cooking process, the portion of the stew pot closer to the heater is heated preferentially. Heat is transferred from the hotter to the cooler areas, increasing the fluidity of the broth. This fluidity ensures more even heat distribution, preventing some areas from overheating and denaturing proteins and other nutrients while others remain underheated. This ensures consistent heating of the ingredients, allowing them to soften gradually during cooking and release more nutrients into the broth, achieving a slow-cooking effect and improving the overall cooking quality. Second, the placement of the second opening and the heater on opposite sides of the main body increases the distance between them, further preventing boiling water from falling into the second opening and affecting the texture of the ingredients. It also optimizes the condensation at the second opening during the rising steam from the heater, effectively reducing the backflow of condensate into the oil-separating chamber.

[0015] Furthermore, the vertical projection of the heater is at least partially located outside the sidewall of the main body; along the circumferential direction of the outer sidewall of the main body, the second opening is offset from the heater.

[0016] By employing the aforementioned technical solution, the vertical projection of the heater is at least partially located outside the side wall of the stewing pot. This indicates that the heater is offset from the center of the bottom wall of the stewing pot, thereby reducing the problem of the stewing pot shaking caused by bubbles generated from the boiling of the water bath liquid directly above the heater impacting the bottom wall. Furthermore, the heater, offset from the bottom wall of the stewing pot, prevents the inner lid from being forced open due to excessive internal pressure during heating, thus optimizing the noise generated by the inner lid's movement.

[0017] Furthermore, the second opening and the heater are located on opposite sides of the center of the main body.

[0018] By adopting the aforementioned technical solution, the amount of water bath liquid generated by the heater boiling and surging into the second opening is further reduced, effectively reducing the backflow of water bath liquid along the outer extension into the oil separator cavity; at the same time, the heater is offset from the center of the main body, thereby reducing the problem of bubbles generated by the surging water bath liquid in the area directly above the heater hitting the bottom wall of the stew pot and causing the stew pot to shake and generate noise.

[0019] Furthermore, the top of the pot body is open to form an opening, and a support ring is installed in the opening. The support ring has a placement port, through which the stewing pot is placed in the pot body. The placement port includes a clearance notch formed to avoid a second opening in a direction away from the center, and there is a water flow gap between the clearance notch and the second opening.

[0020] Using the aforementioned technical solution, users can easily lift the stew pot by holding the support ring, avoiding burns from high temperatures when directly handling the pot. During cooking, the liquid in the water bath evaporates upon heating, and the rising steam condenses on the relatively cool support ring. Therefore, a drainage gap is provided between the clearance notch on the support ring and the second opening. This allows the condensate on the support ring to flow back into the water bath through the drainage gap, thus preventing it from flowing into the oil-separating chamber through the second opening.

[0021] Furthermore, the support ring is provided with a foolproof notch, and the top of the pot body is provided with a foolproof rib. The foolproof rib and the foolproof notch work together to limit the installation position of the support ring at the opening, so that when the stew pot is placed in the water bath, in the top view, the second opening and the heater are offset circumferentially from the outer wall of the stew pot.

[0022] Using the aforementioned technical solution, the anti-foolproof notch of the support ring, in conjunction with the anti-foolproof protrusion at the top of the pot body, ensures the uniqueness of the installation of the support ring and the pot body. Once the anti-foolproof notch of the support ring and the anti-foolproof protrusion at the top of the pot body are properly aligned, the clearance notch of the support ring can be offset circumferentially from the heater in a top-down view. When the user places the stew pot into the pot body through the placement opening, the placement angle of the stew pot can be determined by observing the position of the clearance notch. This ensures that when the stew pot is placed in the pot body, in a top-down view, the second opening and the heater are offset circumferentially from the outer wall of the stew pot. At this time, the boiling area directly above the heater is far from the second opening. This prevents the boiling, churning liquid generated by the heater from easily falling into the second opening, effectively reducing condensation at the second opening and thus reducing the backflow of condensate along the outer edge into the oil-separating cavity.

[0023] Furthermore, at least a portion of the upper surface of the support ring forms a flow guiding surface, which extends from the clearance notch toward the outer edge of the support ring from high to low.

[0024] Using the aforementioned technical solution, during the cooking process, the water bath liquid in the water bath cavity is heated and evaporates. The rising water vapor encounters the support ring with a relatively low temperature and forms condensate. Under the action of gravity, the condensate flows along the guide surface from the clearance gap to the outer edge of the support ring, thus guiding the condensate at the clearance gap and preventing condensate from accumulating around the clearance gap. During the process of the user taking off the support ring, some condensate accidentally flows into the second opening.

[0025] After the condensate flows along the guide surface to the outer edge of the support ring, it will flow back directly into the water bath chamber, thus further preventing the condensate from flowing back into the oil separator chamber and improving the user experience.

[0026] Furthermore, the outer contour of the support ring is a rounded rectangle, and at least one water-leaking notch is provided at the rounded corner of the support ring; and / or, a number of water-leaking through holes are provided on the support ring.

[0027] By adopting the aforementioned technical solution, a water leakage notch is set at the edge of the rounded corner of the support ring, which allows the condensate on the support ring to flow back into the water bath chamber, thus improving drainage efficiency. A water leakage through hole on the support ring can also achieve the same effect, allowing the condensate to flow back into the water bath chamber directly through the water leakage through hole, reducing the accumulation of condensate on the support ring.

[0028] The inclusion of drainage notches and through-holes not only prevents condensation from flowing back into the secondary opening but also prevents condensation from dripping onto the countertop when the user lifts the anti-scalding ring after cooking. This maintains a hygienic cooking environment and provides a superior user experience.

[0029] Furthermore, the pot body includes a main body and an outer lid, the outer lid being fitted onto the main body, and the inner surface of the outer lid having a smooth structure with the height gradually decreasing from the center to the edge; and / or, the vertical height of the second opening is located between the centerline of the side wall of the main body and the first opening.

[0030] Using the aforementioned technical solution, during cooking, the liquid in the water bath cavity evaporates upon heating, and the resulting steam rises and condenses on the relatively cool inner surface of the outer cover. Under gravity, the condensate flows along a smooth structure with a gradually decreasing height, allowing it to flow directly back into the water bath cavity and preventing it from dripping into the oil-separating cavity. Since the oil-separating cavity and the cooking cavity are connected by a connecting hole, they form a communicating vessel. If the vertical height of the second opening is higher than the first opening, additional vertical space is needed to accommodate the extension, increasing the overall height of the pot. Furthermore, when the user pours out the broth after cooking, a greater height difference must be overcome to allow the broth to flow out, requiring more force and affecting ease of use. If the vertical height of the second opening is lower than the centerline of the side wall of the main body, according to the principle of communicating vessels, the liquid level in the cooking cavity will be the same as the liquid level in the oil-separating cavity, resulting in some space in the cooking cavity being unusable for food, wasting cooking space. Therefore, the vertical height of the second opening is positioned between the centerline of the side wall of the main body and the first opening, so that the vertical height of the second opening is moderate, which not only ensures the reasonable height of the pot body and the convenience of user use, but also ensures that there is a reasonable cooking space in the cooking cavity.

[0031] Furthermore, there is one connecting hole, and a filter element is provided at the connecting hole; or, there are multiple connecting holes, and the multiple connecting holes form a filter structure.

[0032] Using the aforementioned technical solution, since the density of ingredients is generally greater than that of broth, the ingredients usually settle at the bottom of the stew pot after cooking. Therefore, whether a filter is set at the connecting hole or multiple connecting holes are used to form a filter structure, the purpose is to intercept the residue of the ingredients and prevent it from mixing into the broth and being poured out, thus affecting the user's drinking experience. Attached Figure Description

[0033] The present invention will be further described below with reference to the accompanying drawings:

[0034] Figure 1 This is a cross-sectional view of a stew pot according to the present invention. Figure 1 ;

[0035] Figure 2 This is a cross-sectional view of a stew pot according to the present invention. Figure 2 ;

[0036] Figure 3 This is a schematic diagram of the support ring structure of this utility model;

[0037] Figure 4 This is a top view of a stew pot according to the present invention;

[0038] Figure 5 This utility model Figure 4 Enlarged view of point A in the image;

[0039] Figure 6 This is a schematic diagram showing the fit between the support ring and the stewing pot of this utility model;

[0040] Figure 7 This is a schematic diagram of an embodiment of a stew pot according to the present invention. Figure 1 ;

[0041] Figure 8 This is a schematic diagram of an embodiment of a stew pot according to the present invention. Figure 2 . Detailed Implementation

[0042] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments.

[0043] The terms "first," "second," etc. (if present) in the specification and claims of this utility model are used to distinguish similar objects, not to describe a specific order or sequence. Even if "second" is used before a technical feature for distinction, it does not necessarily imply the presence of "first." It should be understood that in this utility model, "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. It should be understood that in this utility model, "multiple" refers to two or more. "And / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, X and / or Y can represent: X alone, X and Y simultaneously, and Y alone. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. "Containing X, Y, and Z," "Containing X, Y, and Z" means that all three X, Y, and Z are included; "Containing X, Y, or Z" means that one of X, Y, and Z is included; "Containing X, Y, and / or Z" means that any one, two, or three of X, Y, and Z are included.

[0044] The technical solution of this utility model will be described in detail below with specific embodiments. The following specific embodiments can be selected to be combined or substituted with each other according to the actual situation, and the same or similar concepts or processes may not be described again in some embodiments.

[0045] like Figure 1 , Figure 2 and Figure 4 As shown, this utility model provides a stew pot, including a pot body 100 and a stewing pot 200. A water bath cavity 113 is formed within the pot body 100 for heating the stewing pot 200. The stewing pot 200 is removably placed within the water bath cavity 113. A heater 114 is provided on the bottom wall of the pot body 100 for heating the liquid in the water bath cavity 113. The stewing pot 200 includes:

[0046] The main body 210 has a cooking cavity 211 inside, and the top of the cooking cavity 211 has a first opening 212, which is covered by an inner cover 213.

[0047] The extension 220 is fixed to the outer side wall of the main body 210 and surrounds the outer side wall of the main body 210 to form an oil-separating cavity 221 with a second opening 222, the second opening 222 being kept open.

[0048] The side wall of the main body 210 has a connecting hole 214 that connects the cooking cavity 211 and the oil-separating cavity 221. The connecting hole 214 is located near the bottom wall of the stew pot 200. The second opening 222 is offset from the heater 114.

[0049] It is understandable that a water bath chamber 113 is formed inside the pot body 100, and a heater 114 for heating the water bath liquid in the water bath chamber 113 is provided on the bottom wall of the pot body 100. The first opening 212 at the top of the cooking cavity 211 of the stew pot 200 is covered by the inner lid 213, and the second opening 222 of the oil-separating cavity 221 remains open. The cooking cavity 211 and the oil-separating cavity 221 are connected through the connecting hole 214. Therefore, firstly, during the heating process, the pot body 100 is connected to the outside (of course, a micro-pressure valve structure can also be added to open the micro-pressure valve under a certain pressure, so that the pot body 100 is connected to the outside). Since the second opening 222 is open, the air pressure inside the stew pot 200 and the air pressure inside the water bath chamber 113 are relatively balanced, reducing the problem of the inner lid 213 being pushed open due to excessive pressure inside the stew pot 200, and optimizing the noise caused by the inner lid 213 jumping. Second, when the second opening 222 is open and the first opening 212 is closed, the second opening 222 and the heater 114 are staggered, so that the boiling area directly above the heater 114 is far away from the second opening 222. In this way, the boiling and churning water bath liquid generated by the heater 114 is less likely to fall into the position of the second opening 222, thus preventing the water bath liquid from flowing into the oil separator 221 from the second opening 222.

[0050] It should be explained that the water bath 113 mentioned above refers to the space formed within the pot body 100 for holding water to achieve water-based heating of the stew pot 200. Generally, when the stew pot 200 is placed in position with the pot body 100, the level of the added water is below the top of the pot body 100 and below the first opening 212 and the second opening 222. Compared to direct stewing, this water-based heating method allows for gentle heat conduction to slowly cook the food in the stew pot 200 at a low temperature. The water bath liquid is generally potable water.

[0051] It should be noted that the heater 114 in this embodiment is preferably a rectangular PTC heater.

[0052] Furthermore, when the stewing pot 200 is placed on the pot body 100, the second opening 222 and the heater 114 are located on both sides of the center of the main body 210.

[0053] Compared to the existing technology that places the heater 114 in the center of the pot, the above-mentioned technology offers several advantages. First, during the cooking process of the broth in the cooking cavity, the portion of the stew pot closer to the heater 114 is heated preferentially. Heat is transferred from the hotter part to the cooler part, increasing the fluidity of the broth within the stew pot. This fluidity allows for more even heat distribution, preventing some areas from overheating and denaturing proteins and other nutrients while others remain underheated. This ensures even heating of the ingredients within the stew pot, allowing them to gradually soften and release more nutrients into the broth, achieving a slow-cooking effect and improving the overall cooking quality. Second, the placement of the second opening 222 and the heater 114 on opposite sides of the center of the main body 210 increases the distance between them. The heater is further away from the second opening 222, further preventing boiling water from falling into it and affecting the texture of the ingredients. The process of condensation at the second opening 222 during the rising of water vapor generated by the boiling of the heater has been optimized, effectively reducing the backflow of condensate into the oil separator along the outer extension.

[0054] Furthermore, the second opening 222 and the heater 114 are located on opposite sides of the center of the main body 210.

[0055] By adopting the aforementioned technical solution, the amount of water bath liquid generated by the heater 114 boiling and surging into the second opening 222 is further reduced, effectively reducing the backflow of water bath liquid along the outer extension into the oil separator cavity; at the same time, the heater is offset from the center of the main body 210, thereby reducing the problem of bubbles generated by the surging water bath liquid in the area directly above the heater hitting the bottom wall of the stew pot and causing the stew pot to shake and generate noise.

[0056] Furthermore, the vertical projection of the heater 114 is at least partially located outside the sidewall of the main body 210; preferably, the second opening 222 and the heater 114 are offset from each other circumferentially along the outer sidewall of the main body 210.

[0057] By employing the aforementioned technical solution, the vertical projection of the heater 114 is at least partially located outside the side wall of the main body 210, indicating that the heater 114 is offset relative to the center of the bottom wall of the main body 210. This reduces the problem of the stewing pot shaking caused by bubbles generated from boiling water in the area directly above the heater 114 impacting the bottom wall of the stewing pot. Furthermore, during the heating process of the stewing pot, the heater 114, which is offset relative to the bottom wall of the main body 210, will not cause the inner lid to be forced open due to excessive internal pressure, thus optimizing the noise generated by the inner lid jumping.

[0058] It should be noted that the second opening 222 and the heater 114 being offset from each other circumferentially along the outer side wall of the main body 210, as described above, means that: Figure 4 As shown, from a top-down view, when the stewing pot 200 is placed in the inner pot 112, the heater 114 is partially located outside the side wall of the main body 210 due to its offset setting, while the outer extension 220 is also located outside the main body 210. At this time, if the end of the outer extension 220 near the heater 114 and the center of the main body 210 are connected, and the end of the heater 114 near the outer extension 220 and the center of the main body 210 are connected, these two lines will form an angle α instead of coinciding. Therefore, from a top-down view, it can be seen that the second opening 222 and the heater 114 are circumferentially offset from each other along the outer side wall of the main body 210. Figure 4 The dashed line in the image indicates the position of heater 114 in a top-down view.

[0059] As a better embodiment, in the top view, the projection of the heater 114 on the bottom wall of the inner liner 112 does not overlap with the projection of the second opening 222 on the bottom wall of the inner liner 112.

[0060] In other embodiments, a C-shaped annular heating element may also be used. When an annular heating element is used, the projection of the annular heating element and the second opening 222 in the vertical direction need to be offset. Specifically, the projection of the stewing pot 200 on the bottom wall of the pot body 100 falls within the area enclosed by the inner ring of the annular heating element, so that the annular heating element, when viewed from above, surrounds the outside of the stewing pot 200, and the projection of the second opening 222 falls into the notch of the annular heating element.

[0061] Specifically, the end face of the second opening 222 slopes downward from the inside out. If there is a small amount of condensate at the location of the second opening 222, under the action of gravity, the small amount of condensate can slide down along the end face of the second opening 222, preventing the condensate from flowing back into the oil separator 221.

[0062] Furthermore, the vertical height of the second opening 222 is located between the centerline O1 of the side wall of the main body 210 and the first opening 212. Since the oil-separating cavity 221 and the cooking cavity 211 are connected through the connecting hole 214, the cooking cavity 211 and the oil-separating cavity 221 form a communicating vessel. If the vertical height of the second opening 222 is higher than the first opening 212, then in order to accommodate the extension 220, additional vertical space is required, which will increase the overall height of the pot body 100. Not only that, when the user pours out the soup after cooking, a greater height difference needs to be overcome to make the soup flow out, which requires the user to apply more force during the pouring process, affecting the convenience of use; if the vertical height of the second opening 222 is lower than the centerline O1 of the side wall of the main body 210, then according to the principle of communicating vessels, the liquid level in the cooking cavity 211 will be the same as the liquid level in the oil-separating cavity 221, which will result in some space in the cooking cavity 211 being unable to hold food, resulting in a waste of cooking space. Therefore, the vertical height of the second opening 222 is located between the center line O1 of the side wall of the main body 210 and the first opening 212, so that the vertical height of the second opening 222 is moderate, which not only ensures the reasonable height of the pot body 100 and the convenience of user use, but also ensures that there is a reasonable cooking space in the cooking cavity 211.

[0063] During stewing, the ingredients and water are placed in the cooking cavity 211. During the stewing process, the ingredients gradually release oil. Since the density of oil is less than that of broth, the oil will float on the top of the broth. The connecting hole 214 is located close to the bottom wall of the stewing pot 200, so the broth in the oil-separating cavity 221 comes from the oil-free broth in the lower layer of the cooking cavity 211, thus achieving the purpose of filtering oil.

[0064] Since the density of ingredients is generally greater than that of broth, the ingredients usually settle at the bottom of the stew pot after cooking.

[0065] In one embodiment, a connecting hole 214 is provided, and a filter element is provided at the connecting hole 214 to prevent food from entering the oil-separating chamber 221 through the connecting hole 214; the filter element can be a metal plate with a porous structure or a metal mesh.

[0066] In another embodiment, multiple connecting holes 214 may be provided, and multiple connecting holes 214 form a filter structure.

[0067] In summary, whether the filter element is placed at the connecting hole 214 or multiple connecting holes 214 are used to form a filter structure, the purpose is to intercept food residue and prevent it from mixing into the soup and being poured out, thus affecting the user's drinking experience.

[0068] Specifically, the pot body includes a main body 110 and an outer cover 120. The outer cover 120 is provided with a handle 121 for easy lifting by the user. The outer cover 120 covers the main body 110. The main body 110 is composed of a shell 111 and an inner pot 112. A water bath chamber 113 is formed inside the inner pot 112. A heater 114 is offset on the bottom wall of the inner pot 112. The stewing pot 200 can be placed in the inner pot 112. The bottom wall of the stewing pot 200 is provided with a downward protrusion 230. The bottom wall of the inner pot 112 is provided with a supporting boss 115 for restricting the movement of the stewing pot 200. When the stewing pot 200 is placed in the inner pot 112, the inner side of the foot 230 of the stewing pot 200 abuts against the outer side of the supporting boss 115.

[0069] Preferably, the vertical projection of the heater 114 is located outside the side wall of the main body 110, so that the heater 114 is offset relative to the center of the bottom wall of the stew pot 200.

[0070] Even better, the vertical projection of the heater 114 is located outside the area enclosed by the foot 230 of the stew pot 200. This allows the stew pot 200 to be heated by a water bath, rather than by the heater 114 directly heating the stew pot 200. This reduces the problem of the stew pot 200 shaking due to bubbles from boiling water in the area directly above the heater 114 hitting the bottom wall of the stew pot 200.

[0071] Furthermore, during the cooking process of the broth in the cooking cavity 211, the portion of the stew pot 200 closest to the heater 114 is heated preferentially. Heat is transferred from the hotter part to the cooler part, increasing the fluidity of the broth within the stew pot 200. This fluidity allows for more even heat distribution, preventing some areas from overheating and denaturing proteins and other nutrients while others remain underheated. This ensures uniform heating of the ingredients within the stew pot 200, allowing them to gradually soften and release more nutrients into the broth, achieving a slow-cooking effect and thus improving the overall cooking performance of the stew pot 200.

[0072] The inner surface of the outer cover 120 has a smooth structure with a gradually decreasing height from the center to the edge, such as a curved surface extending along an arc or a parabola. During cooking, the liquid in the water bath 113 evaporates due to heat, and the resulting water vapor rises and condenses on the relatively cool inner surface of the outer cover 120. Under the influence of gravity, the condensate flows along the smooth structure with a gradually decreasing height, allowing it to flow directly back into the water bath 113 and preventing it from dripping into the oil separator 221.

[0073] As a preferred option, such as Figure 7As shown, when the stewing pot 200 is placed on the pot body 100, from a top-down angle, the second opening 222 and the heater 114 are located on either side of the center M of the main body 210, with the heater 114 located approximately directly below the main body 210. Figure 7 The dashed line in the image indicates the position of heater 114 in a top-down view.

[0074] As a better, such as Figure 8 As shown, the second opening 222 and the heater 114 are located on opposite sides of the center M of the main body 210, that is, the line connecting the center of the second opening 222 and the center of the heater 114 passes through the center M of the main body 210. Meanwhile, compared to... Figure 7 In this design, the heater 114 is further away from the second opening 222, and is located outside the outer periphery of the main body 210. Figure 8 The dashed line in the image indicates the position of heater 114 in a top-down view.

[0075] Regardless of the implementation method described above, the goal is to increase the distance between the heater 114 and the second opening 222. This optimizes the boiling and tumbling phenomenon caused by the heater 114 heating the water bath liquid, preventing the water bath liquid from falling into the second opening 222 during the boiling process. At the same time, it can reduce the generation of condensate at the second opening 222, and reduce the backflow of water bath liquid and condensate along the extension 220 into the oil separator 221.

[0076] like Figure 4 As shown, the outer wall of the stew pot 200 in this embodiment is also provided with a handle 240 for easy lifting by the user, and the handle 240 is located on the opposite side of the second opening 222. Therefore, in another embodiment, from a top view, the heater 114 is also offset from the handle 240, thereby preventing the boiling water bath liquid generated by the heater 114 from condensing on the handle 240. This effectively prevents the handle from becoming slippery due to condensation, reduces the risk of the stew pot falling or soup spilling due to the user's slippery hand, and greatly improves the stability when the user lifts the stew pot.

[0077] Furthermore, it should be explained that the offset heater 114 is designed so that its vertical projection is located outside the area enclosed by the foot 230 of the stew pot 200. This prevents bubbles generated by boiling liquid in the water bath directly above the heater 114 from hitting the bottom wall of the stew pot 200, effectively reducing noise.

[0078] In this embodiment, since only one stewing pot 200 is placed inside the inner pot 112, and the stewing pot 200 is placed in a position relatively close to the center of the inner pot 112, the offset of the heater 114 is both relative to the bottom wall of the stewing pot 200 and relative to the center of the bottom wall of the inner pot 112.

[0079] However, in another embodiment, when two or more stew pots 200 are placed inside the inner pot 112, the offset setting of the heater 114 refers to the offset relative to the bottom wall of the stew pot 200, so that the vertical projection of the heater 114 falls outside the area enclosed by the foot 230 of all the stew pots 200, and at this time the heater 114 can be located at the center of the bottom wall of the inner pot 112.

[0080] To elaborate, such as Figures 1 to 4 As shown, in this embodiment, the oil-separating cavity 221 is formed by the extension portion 220 and part of the outer side wall of the main body portion 210, so the outer side wall of the extension portion 220 is seamlessly connected to the outer side wall of the stewing pot 200. Specifically, in this embodiment, the extension portion 220 is an arc-shaped enclosure structure. Since the arc-shaped enclosure structure is directly fixed to the outer side of the main body portion 210 to form the oil-separating cavity 221, the extension portion 220 is generally integrally formed with the main body portion 210. For example, when the stewing pot 200 is made of ceramic, the extension portion 220 is connected to the outer side wall of the main body portion 210 during the blanking process, and after firing, the two form an integral structure. Therefore, the outer side wall of the extension portion 220 and the outer side wall of the stewing pot 200 are naturally connected to form a continuous seamless structure.

[0081] In another preferred embodiment, the extension portion 220 encloses a cylindrical structure that extends through both ends. One end of the cylindrical structure is fixed to the outer wall of the main body portion 210, and the other end extends away from the main body portion 210. For a specific structure, please refer to the spout structure in prior art publication CN101664269A.

[0082] To make it easier for users to handle the stewing pot, a support ring of 130 can be added, such as... Figures 3 to 6 As shown, the top of the main body 110 of the pot is open to form an opening 116. A support ring 130 is installed in the opening 116. The support ring 130 has a placement port 131. The stewing pot 200 is placed in the inner pot 112 through the placement port 131.

[0083] The stewing pot 200 has lugs 250 on opposite sides, and the upper surface of the support ring 130 has a downwardly recessed groove 132. When the stewing pot 200 is placed into the inner pot 112 through the placement opening 131, the lugs 250 of the stewing pot 200 are embedded in the groove 132 so that the support ring 130 and the stewing pot 200 support each other. In this way, the user can remove the stewing pot 200 from the inner pot 112 by lifting the support ring 130 to avoid being burned by high temperature.

[0084] The placement opening 131 includes a clearance notch 131a that avoids the second opening 222 in a direction away from the center. During cooking, the water bath liquid in the water bath cavity 113 is heated and evaporates. The rising water vapor encounters the relatively cool support ring 130 and forms condensate. Therefore, there is a water flow gap 133 between the edge of the clearance notch 131a and the second opening 222. In this way, the condensate on the support ring 130 can flow back into the water bath cavity 113 through the water flow gap 133, thereby preventing condensate from flowing into the oil separator cavity 221 through the second opening 222.

[0085] In fact, the shape of the outline of the clearance notch 131a matches the outline of the second opening 222; and the outline of the placement opening 131 matches the outline of the stewing pot 200 (since the lug 250 of the stewing pot 200 needs to be supported by the support ring 130, the outline of the stewing pot 200 here does not include the shape of the lug 250), and there is a gap for water to flow between the edge of the placement opening 131 and the stewing pot 200.

[0086] To ensure the uniqueness of the installation of the support ring 130 and the pot body 100, a foolproof notch 134 can be provided on the support ring 130, and a foolproof rib 117 can be provided at the top of the pot body 110. The foolproof rib 117 and the foolproof notch 134 cooperate to limit the installation position of the support ring 130 at the opening 116, so that after the stew pot 200 is placed into the water bath cavity 113, as... Figure 4 As shown, in a top view, the second opening 222 and the heater 114 (the dotted line indicates the position of the heater 114 in the top view) are offset circumferentially from the outer wall of the stew pot 200.

[0087] When the anti-foolproof notch 134 of the support ring 130 is assembled with the anti-foolproof protrusion 117 at the top of the pot body 100, the clearance notch 131a of the support ring 130 can be offset from the heater 114 in the circumferential direction when viewed from above. When the user puts the stew pot 200 into the pot body 100 through the placement opening 131, the placement angle of the stew pot 200 can be determined by observing the position of the clearance notch 131a (or the outline shape of the placement opening 131). This ensures that when the stew pot 200 is placed in the pot body 100, the second opening 222 and the heater 114 are offset from the outer circumferential direction of the outer wall of the stew pot 200 in the top view. At this time, the boiling area directly above the heater 114 is far away from the second opening 222. In this way, the boiling and churning water bath liquid generated by the heater 114 is less likely to fall into the position of the second opening 222, effectively reducing the generation of condensate at the position of the second opening 222, thereby reducing the backflow of condensate along the extension 220 into the oil separator 221.

[0088] It is worth mentioning that the contour of the groove 132 of the support ring 130 matches the contour of the lug 250 of the stew pot 200. This can limit the circumferential displacement of the stew pot 200 when it is supported by the support ring 130, making the stew pot 200 more stable.

[0089] To prevent condensation from accumulating around the clearance notch 131a, some condensation will accidentally flow into the second opening 222 during the process of the user taking the support ring 130. At least part of the upper surface of the support ring 130 forms a guide surface, which extends from the clearance notch 131a to the outer edge of the support ring 130 from high to low.

[0090] During cooking, the water bath liquid in the water bath cavity 113 is heated and evaporates. The rising water vapor encounters the relatively cool support ring 130 and forms condensate. Under the action of gravity, the condensate flows along the guide surface from the clearance notch 131a to the outer edge of the support ring 130, thus guiding the condensate at the clearance notch 131a.

[0091] After the condensate flows along the guide surface to the outer edge of the support ring 130, it will flow back directly into the water bath chamber 113, thus further preventing the condensate from flowing back into the oil separator chamber 221 and improving the user experience.

[0092] In another embodiment, the entire upper surface of the support ring 130 can be used as a flow guiding surface, which can reduce the accumulation of condensate in the support ring 130.

[0093] Specifically, the inner contour of the top of the pot body 110 is a rounded rectangle, so in order to match the top of the pot body 110, the outer contour of the support ring 130 is also a rounded rectangle.

[0094] In one embodiment, the four rounded corners of the support ring 130 are provided with leakage notches 135 respectively;

[0095] In one embodiment, the support ring 130 is provided with a plurality of water leakage through holes 136.

[0096] In this preferred embodiment, the four rounded corners of the support ring 130 are provided with drainage notches 135, and the support ring 130 is provided with several drainage through holes 136.

[0097] By setting a drainage notch 135 at the rounded corner of the support ring 130, the condensate on the support ring 130 can flow back into the water bath chamber 113, improving drainage efficiency; the drainage through hole 136 on the support ring 130 can also achieve the same effect, allowing the condensate to flow back directly into the water bath chamber 113 through the drainage through hole 136, reducing the accumulation of condensate on the support ring 130.

[0098] The design of the drainage notch 135 and drainage through-hole 136 not only prevents condensed water from flowing back into the second opening 222, but also prevents condensed water from dripping onto the countertop when the user lifts the anti-scalding ring after cooking. This maintains the hygiene of the cooking environment and provides users with a better user experience.

[0099] Given that the inner surface of the outer cover 120 has a smooth structure with the height gradually decreasing from the center to the edge, and the support ring 130 is actually located on the top of the pot body 110, when the outer cover 120 is closed on the pot body 110, the lower end of the outer cover 120 abuts against the top of the pot body 110. In this way, the condensate that slides down the inner surface of the outer cover 120 can flow back into the water bath chamber 113 through the water leakage notch 135 and the water leakage through hole 136 of the support ring 130.

[0100] It is worth mentioning that the support ring 130 in this embodiment also includes a handle 137. The handle 137 is preferably arranged to extend upward and be located on opposite sides of the anti-scalding ring. The user can lift the stew pot 200 by holding the handle 137, making the operation more convenient.

[0101] In the prior art, the handle 137 extends from both sides of the support ring 130 in a direction away from each other. With this arrangement, when the steam in the inner pot 112 encounters the support ring 130, condensation will be generated. The condensation will flow along the inner surface of the outer cover 120 onto the handle 137. This will cause condensation to drip when the user lifts the stew pot 200, resulting in a poor user experience.

[0102] In this embodiment, the handle 137 optimizes the above-mentioned problems. By setting the handle 137 to extend upward, when the outer cover 120 is closed on the pot body 110, the handle 137 can not only be hidden inside the pot body 100, but also the condensate can flow back into the water bath chamber 113 through the water leakage notch 135 and water leakage through hole 136 of the support ring 130, thus solving the above-mentioned problems.

[0103] In addition to the preferred embodiments described above, there are other embodiments of this utility model. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without creative effort are within the scope of protection claimed by this utility model.

Claims

1. A stew pot, comprising a pot body and a stewing pot, wherein a water bath chamber is formed within the pot body for heating the stewing pot, and the stewing pot is removably placed within the water bath chamber, characterized in that, The bottom wall of the pot is equipped with a heater for heating the liquid in the water bath chamber, wherein the stewing pot includes: The main body has a cooking cavity inside, and the top of the cooking cavity has a first opening, which is covered by an inner cover. The extension is fixed to the outer wall of the main body and forms an oil-separating cavity with a second opening on the outer side of the outer wall of the main body, and the second opening remains open; The main body has a connecting hole on its side wall that connects the cooking cavity and the oil-separating cavity. The connecting hole is located near the bottom wall of the stew pot, and the second opening is offset from the heater.

2. A stew pot according to claim 1, characterized in that, When the stewing pot is placed on the pot body, the second opening and the heater are located on opposite sides of the center of the main body.

3. A stew pot according to claim 1 or 2, characterized in that, When the stewing pot is placed on the pot body, the vertical projection of the heater is at least partially located outside the side wall of the main body; along the outer side wall of the main body, the second opening is offset from the heater.

4. A saucepan according to claim 2, wherein The second opening and the heater are located on opposite sides of the center of the main body, respectively.

5. A stew pot according to claim 1, characterized in that, The top of the pot is open to form an opening, and a support ring is installed in the opening. The support ring has a placement port, through which the stewing pot is placed in the pot. The placement port includes a clearance notch formed to avoid a second opening in a direction away from the center, and there is a water flow gap between the clearance notch and the second opening.

6. A stew pot according to claim 5, characterized in that, The support ring is provided with a foolproof notch, and the top of the pot body is provided with a foolproof rib. The foolproof rib and the foolproof notch work together to limit the installation position of the support ring at the opening, so that when the stew pot is placed in the water bath, in the top view, the second opening and the heater are offset from the outer circumferential wall of the stew pot.

7. A saucepan according to claim 5, characterised in that At least a portion of the upper surface of the support ring forms a flow guiding surface, which extends from the clearance notch toward the outer edge of the support ring from high to low.

8. A stew pot according to claim 5, characterized in that, The outer contour of the support ring is a rounded rectangle, and at least one water leakage notch is provided at the rounded corner of the support ring; and / or, the support ring is provided with several water leakage through holes.

9. A saucepan according to claim 1, characterised in that The pot body includes a main body and an outer lid. The outer lid fits onto the main body, and the inner surface of the outer lid has a smooth structure with the height gradually decreasing from the center to the edge; and / or, the vertical height of the second opening is located between the centerline of the side wall of the main body and the first opening.

10. A saucepan according to claim 1, characterised in that There is one connecting hole, and a filter element is provided at the connecting hole; or, there are multiple connecting holes, and the multiple connecting holes form a filter structure.

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