Container assembly and heating device

Abstract

The application provides a container assembly and a heating device, the container assembly comprising: a container body comprising a side wall and a bottom wall; a concave-convex pattern arranged on the inner wall surface of the side wall to form a concave-convex pattern area on the inner wall surface of the side wall, or arranged on the inner wall surfaces of the side wall and the bottom wall to form a concave-convex pattern area on the inner wall surfaces of the side wall and the bottom wall; and an air flow channel enclosed by the concave-convex pattern and the side wall or the bottom wall, the air flow channel on the side wall communicating the upper and lower sides of the concave-convex pattern area on the side wall. By arranging the air flow channel, the normal circulation of the air flow in the container body is ensured, so that hot air can circulate at high speed in the container during cooking. In the height direction of the container body, the conductive area of the air flow channel on the side wall increases from bottom to top, so that the hot air can stay above the container for a short time, and then quickly circulate from the top of the container to the bottom of the container, increase the contact time of the hot air and the food, and improve the heating efficiency of the side part.

Description

Technical Field

[0001] This invention relates to the field of cooking appliances, and more particularly to container assemblies and heating devices. Background Technology

[0002] Currently, cooking appliances using hot air heating generally suffer from the following two problems: Firstly, while the non-stick coating prevents food from sticking, the coating is easily scratched when food is placed in or removed from the container. This localized damage to the non-stick coating inside the container leads to food sticking and shortens the container's lifespan. Secondly, air fryers, which heat food through circulating hot air, experience turbulent airflow inside, resulting in uneven heating and affecting cooking performance. Thirdly, air fryers typically use top heating, placing the heat source far from the food, leading to slower cooking and lower efficiency. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] Therefore, one object of the present invention is to provide a container component.

[0005] Another object of the present invention is to provide a heating device including the above-described container assembly.

[0006] To achieve the above objectives, the present invention provides a container assembly, comprising: a container body, the container body including a side wall and a bottom wall; a textured surface, disposed on the inner wall surface of the side wall to form a textured area on the inner wall surface of the side wall, or disposed on the inner wall surfaces of the side wall and the bottom wall to form a textured area on the inner wall surfaces of the side wall and the bottom wall; and an airflow channel, formed by the textured surface and the side wall or the bottom wall; wherein the airflow channel on the side wall passes through the textured area on the side wall along the height direction of the container body, so that the upper and lower sides of the textured area on the side wall are connected; along the height direction of the container body, the conduction area of ​​the airflow channel on the side wall increases from bottom to top. In this application, when the airflow channel comprises a multi-segment structure connected by narrow segments, the conduction area of ​​the airflow channel refers to the conduction area of ​​the narrow segments between two adjacent segments; when the cross-sectional area of ​​the airflow channel increases from bottom to top, its conduction area is the opening area of ​​the entire airflow channel.

[0007] The container assembly provided by the present invention includes a container body for holding food ingredients. The inner wall of the container body is provided with raised and recessed textures. These textures can protect the non-stick coating and also improve the uniformity of heating of the bottom and side walls of the container body (i.e., by increasing the raised and recessed textures to improve the heat transfer effect of the side walls, thereby making the container body heat more evenly). When raised and recessed textures are provided on the inner side wall of the container body, an airflow channel penetrating the raised and recessed textures is also provided in the area corresponding to the raised and recessed textures on the side wall. This ensures that the airflow on both the upper and lower sides of the raised and recessed texture area on the side wall can circulate normally without being blocked by the raised and recessed textures. This arrangement, by providing airflow channels, ensures the normal circulation of airflow within the container, thereby creating a high-speed circulating hot airflow inside the container during cooking. This allows the food inside the container to be heated evenly, thereby improving cooking efficiency and cooking effect. Furthermore, along the height of the container, the conduction area of ​​the airflow channels on the side walls increases from bottom to top. That is, the channel is larger at its smallest point towards the top, resulting in an airflow channel structure that is wider at the top and narrower at the bottom. This interconnected structure allows hot air to flow faster at the top and accumulate at the bottom of the container, reducing the time hot air spends at the top and facilitating rapid circulation from the top to the bottom. This increases the contact time between hot air and food, improving cooking efficiency. This also allows for smoother airflow at the top, enhancing the heat conduction effect at the top of the container and promoting heat storage in the lower part of the container. Meanwhile, the upper part of the food also receives sufficient heat for heating, promoting even heating and preventing uneven cooking caused by uneven temperatures on both sides. Simultaneously, this design promotes heat storage in the lower part of the container while the upper part of the food also receives sufficient heat for heating, promoting even cooking and preventing uneven cooking caused by uneven temperatures on both sides.

[0008] In addition, the container component in the above-mentioned technical solution provided by the present invention may also have the following additional technical features:

[0009] Furthermore, the textured surface is formed by splicing together multiple cells. Each cell includes a protrusion, a groove surrounded by the protrusion, and an opening on the protrusion. The airflow channel is formed by interconnecting the openings and grooves of the multiple cells.

[0010] In this technical solution, openings are created in the cell to connect adjacent cells, thus forming airflow channels on the side and bottom walls. This allows airflow to circulate between the textured surfaces, defining the direction of airflow within the container and ensuring even heating of the food, thereby guaranteeing optimal cooking results. Specifically, the airflow channels in this application are formed by connecting cell cells, specifically through openings and grooves in the cell.

[0011] In one specific design, the textured surface is formed by splicing together multiple cells. Each cell includes a protrusion and a groove surrounded by the protrusion. The multiple cells are spaced apart from each other, forming an interval area between them. The airflow channel is formed by the interval area.

[0012] In this technical solution, the embossed pattern is formed by splicing together multiple cells, but there are gaps between different cells, which form airflow channels. That is, in this structure, the airflow channels are formed by the gaps between cells.

[0013] In another specific embodiment, the textured surface is formed by splicing together multiple cells. Each cell includes a protrusion, a groove surrounded by the protrusion, and an opening on the protrusion. Multiple cells are spaced apart from each other, forming a gap area between the multiple cells. The airflow channel is formed by interconnecting the openings, grooves, and gap areas of the multiple cells.

[0014] In this technical solution, the raised and recessed texture is formed by splicing together multiple cells, but there are gaps between different cells, which create partial airflow channels. At the same time, openings are also provided on the cells to allow adjacent cells to communicate with each other. In this configuration, the airflow channels are formed by the gaps between cells, and the airflow channels pass through the interior of the cells through the openings, meaning that the interior of the cells is also part of the airflow channels.

[0015] Among them, the conduction area of ​​the airflow channel on the side wall refers to the area at the smallest position of the airflow channel. For example, if a cell has an opening, the opening area is the smallest, or the interval area is the smallest, which also belongs to the area at the smallest position of the airflow channel.

[0016] Furthermore, along the height direction of the container, the area of ​​the opening or the area of ​​the interval region on the cell increases from bottom to top.

[0017] In this technical solution, the area of ​​the openings or gaps in the sidewall cells increases towards the top, meaning the airflow above the sidewall moves faster, while the airflow below the sidewall moves slightly slower. This allows more heat to be transferred to the upper sidewall, improving the heating effect and resulting in more uniform heating throughout the container. Simultaneously, the larger area of ​​the openings or gaps in the upper sidewall cells promotes more uniform airflow below the sidewall, facilitating even heating of the lower part of the food and reducing scorching. Furthermore, the larger area of ​​the openings or gaps in the upper sidewall cells reduces stress concentration during container forming, improving the container's corrosion resistance. This also facilitates upward heat conduction along the container body, enhancing the heat conduction effect of the sidewalls and reducing scorching caused by heat concentration at the bottom.

[0018] Furthermore, the area of ​​the opening of the cell on the side wall is greater than the area of ​​the opening of the cell on the bottom wall, or the area of ​​the interval region on the side wall is greater than the area of ​​the interval region on the bottom wall.

[0019] In this technical solution, airflow channels are also formed on the bottom of the container, allowing airflow to flow between the concave and convex textures, thereby increasing internal airflow circulation. The area of ​​the openings or gaps in the sidewall cells is larger than the area of ​​the openings in the bottom cells, meaning the airflow on the sidewalls moves faster, while the airflow at the bottom moves slightly slower. This allows for faster airflow circulation on the sidewalls, transferring more heat to them and improving the heating effect, resulting in more even heating throughout the container. Especially when top-heating is used, this solves the problem of slow cooking and low efficiency when the heat source is far from the food. The connection between the sidewall and bottom airflow channels allows airflow from the bottom to flow directly through the sidewall channels and also allows airflow from the sidewalls to interact, improving the smoothness of airflow within the container. Meanwhile, the larger area of ​​the openings or gaps in the sidewall cells compared to the bottom wall promotes uniform airflow at the bottom, ensuring even heating of the food and reducing scorching. Furthermore, larger openings or gaps in the sidewall cells reduce stress concentration during container forming, improving the container's corrosion resistance. This also facilitates upward heat conduction along the container body, enhancing heat conduction on the sidewalls and reducing scorching caused by heat concentration at the bottom.

[0020] Furthermore, the center-to-center distance between two adjacent cells along the circumferential direction of the container is L1. The center-to-center distance L1 decreases along the height direction of the container, and the center-to-center distance between two adjacent cells along the height direction of the container is L2. The center-to-center distance L2 increases along the height direction of the container.

[0021] In this technical solution, when setting the cell rules, two adjacent cells along the circumferential direction of the container are considered circumferentially adjacent. However, during the manufacturing process, these two adjacent circumferentially adjacent cells may deviate slightly vertically, resulting in them not being strictly circumferential. In this case, they are still considered circumferentially adjacent. The center-to-center distance L2 represents the distance between the centers of two circumferentially adjacent cells, reflecting the cell density to some extent. The center-to-center distance L2 decreases along the height of the container. This means that when cells are of the same shape, the number of cells in the same circumferential direction increases along the height of the container, resulting in a higher cell density. This can also be understood as cells becoming increasingly elongated and numerous along the height of the container. This increases the area of ​​the protrusions above the sidewalls, improving heat conduction. Simultaneously, this design increases resistance to upward airflow, promoting heat dispersion and improving heating uniformity. When the center-to-center distance L1 at the top of the container is small and the airflow channels are large, heat is easily transferred to the food through the raised structure. The larger airflow channels also facilitate heat transfer upwards along the container wall, increasing the thermal conductivity of the container's sidewalls and improving the uniformity of heat distribution. Conversely, when the center-to-center distance L1 at the top of the container is small, the spacing between airflow channels is small, and the airflow channel openings are large, it promotes the dispersed flow of air in the upper part of the container, further improving the uniformity of heating.

[0022] In any of the above technical solutions, circumferentially connected channels are provided on the side wall of the container in the circumferential direction. Multiple cells arranged in the same circumferential direction of the container are interconnected to form circumferentially connected channels. The opening area of ​​the circumferentially connected channels increases upwards. Furthermore, multiple cells arranged in the same circumferential direction of the container are interconnected through openings, and along the height direction of the container, the total opening area of ​​the cells arranged in the same circumferential direction of the container increases from bottom to top.

[0023] In this technical solution, airflow channels with undulating textures are also provided on the side wall in the circumferential direction, allowing airflow to flow in the circumferential direction as well. This increases airflow circulation and makes the heat distribution inside the pot more even. For example, when the container is the inner pot of an air fryer, it can make the airflow distribution inside the fryer more even, thus making the food heat more evenly. In addition, this design can promote the circumferential dispersion of airflow, improving the uniformity of heating. Furthermore, the conduction area of ​​the airflow channels is larger at the top and smaller at the bottom, which can promote the uniformity of airflow dispersion in the upper part of the container, promote the uniformity of heating in the upper part of the container, and further reduce the resistance of hot air in the circumferential direction above the container, promoting the rapid downward transfer of hot air and improving heating efficiency. At the same time, it also helps heat to be transferred upward along the container wall, increasing the thermal conductivity of the container side wall and improving the uniformity of heat in the container.

[0024] In any of the above technical solutions, multiple cells arranged along the same circumferential direction of the container body are spaced apart from each other to form a circumferential spacing area. Two cells arranged circumferentially spaced apart are connected to each other through an opening and the circumferential spacing area. Along the height direction of the container body, the total area of ​​the circumferential spacing area of ​​the cells arranged along the same circumferential direction of the container body increases from bottom to top, and the total area of ​​the opening of the cells arranged along the same circumferential direction of the container body increases from bottom to top.

[0025] In this technical solution, airflow channels are also provided along the circumferential direction on the side wall, allowing airflow to flow in the circumferential direction as well. This increases airflow circulation and makes the heat distribution inside the pot more even. For example, when the container is the inner pot of an air fryer, the airflow distribution inside the fryer is more even, resulting in more even heating of the food. Furthermore, this design promotes circumferential airflow dispersion, improving heating uniformity. Further, the total area of ​​the circumferential spacing of the cells arranged along the same circumferential direction of the container increases from bottom to top, and the total area of ​​the openings of the cells arranged along the same circumferential direction of the container also increases from bottom to top. This makes the conduction area of ​​the airflow channels larger at the top and smaller at the bottom, promoting the uniformity of airflow dispersion and heating in the upper part of the container. It also helps reduce the resistance of hot air in the circumferential direction above the container, promoting rapid downward transfer of hot air and improving heating efficiency. Moreover, this facilitates the upward transfer of heat along the container wall, increasing the thermal conductivity of the container sidewall and improving the uniformity of heat distribution within the container.

[0026] Furthermore, along the height direction of the container, at least some openings of multiple cells arranged in the same circumferential direction of the container are staggered.

[0027] In this technical solution, the openings of cells that are roughly located in the same circumferential direction are not all set at the same height. For example, some openings are set in the middle of the cell, some are set near the bottom, and some are set near the top. This allows the circumferential airflow to stay in the cell for a longer time and fill the cell interior, thereby enabling the area where the cell is located to be fully heated. This promotes the uniform distribution of airflow and improves the uniformity of heating.

[0028] In the above technical solution, the container body includes a bottom wall and side walls, which are connected by an arc-shaped structure. The center-to-center distance between two circumferentially adjacent cells is 'e'. The rate of change of 'e' on the side wall compared to 'e' on the arc-shaped structure is a first rate of change, and the rate of change of 'e' on the arc-shaped structure compared to 'e' on the bottom wall is a second rate of change. The first rate of change is greater than the second rate of change. Two circumferentially adjacent cells are roughly two cells set along the circumferential direction. However, during the manufacturing process, two circumferentially adjacent cells may deviate to a certain extent along the vertical direction, resulting in the two cells not being strictly circumferential. In this case, these two cells are also considered as circumferentially adjacent cells.

[0029] In this technical solution, the center-to-center distance *e* between two circumferentially adjacent cells varies. Specifically, the center-to-center distance *e* between two circumferentially adjacent cells on the bottom wall is greater than that on the inner wall of the arc-shaped structure, and the distance on the inner wall of the arc-shaped structure is greater than that on the side wall. However, the area variation of the center-to-center distance between two circumferentially adjacent cells should not be too large. Ideally, the rate of change of the center-to-center distance *e* between two circumferentially adjacent cells when transitioning from the bottom wall to the arc-shaped structure is less than the rate of change of the center-to-center distance *e* between two circumferentially adjacent cells when transitioning from the arc-shaped structure to the side wall. This design, with the arc-shaped structure serving as a transition, can reduce heat accumulation caused by the abrupt change in the center-to-center distance between cells on the bottom and side walls, thereby improving the corrosion resistance of the container, promoting uniform gas flow dispersion, and improving the uniformity of gas flow. Furthermore, the rate of change is higher at the side wall, where the spacing between airflow channels changes more rapidly, thus promoting rapid downward heat transfer and increasing the speed of downward heat transfer, thereby improving heat utilization. When the container is used for cooking rice or making soup, it helps heat to be transferred quickly from the bottom to the side walls. Reducing the accumulation of heat at the bottom allows the non-stick coating to be distributed better, thereby improving the heat conduction efficiency of the side walls and making the heat conduction of the container more even.

[0030] Furthermore, on the sidewall above half the height of the container, the center-to-center distance between two circumferentially adjacent cells is e1; on the area below half the height of the arc-shaped structure, the center-to-center distance between two circumferentially adjacent cells is e2; and on the bottom wall of the container, the center-to-center distance between two adjacent cells is e3, where |e1-e2| / e2>|e2-e3| / e3. This arrangement, with the arc-shaped structure acting as a transition, further reduces heat accumulation caused by the abrupt change in center-to-center distance between cells on the bottom and sidewalls, thereby improving the corrosion resistance of the container, promoting uniform gas flow dispersion, and enhancing the uniformity of gas flow. Moreover, the rate of change is higher on the sidewall above half the height of the container, where the spacing between airflow channels also changes more rapidly, thus promoting rapid downward heat transfer and increasing the speed of downward heat transfer, thereby improving heat utilization.

[0031] In any of the above technical solutions, the textured surface includes grooves and protrusions, and the container assembly further includes a non-stick coating disposed in the groove, wherein the non-stick coating is lower than or flush with the surface where the groove opening is located.

[0032] In this technical solution, the non-stick coating enhances the non-stick properties of the container interior, preventing sticking. The non-stick coating is lower than or flush with the groove opening, meaning the thickness of the non-stick coating is less than or equal to the depth of the groove, and it does not protrude from the groove opening. This design allows the non-stick coating to be contained within the groove. When using cooking utensils, the raised areas between the grooves protect the non-stick coating, making it less prone to scratches and wear. This further ensures the non-stick properties of the inner pot and other containers, extending the lifespan of the container components.

[0033] Furthermore, the thickness of the non-stick coating on the side wall of the container is less than the thickness of the non-stick coating on the bottom wall. Because the material of the non-stick coating affects heat conduction, thinner areas of the coating have better heat conductivity. This design allows heat to be conducted upwards along the side wall, resulting in more even heat distribution throughout the container. This improves cooking performance and prevents food from sticking to the bottom, burning, or turning yellow at the bottom of the container due to uneven heat distribution.

[0034] In the above technical solution, the container body includes an inner sidewall and an inner bottom wall. Both the inner sidewall and the inner bottom wall are provided with concave and convex textures, which include protrusions and grooves. The grooves are formed by the protrusions and the inner wall of the container body. The non-stick coating is disposed in the grooves. The projected area of ​​the non-stick coating on the inner sidewall is a, and the area of ​​the inner sidewall is S1. The projected area of ​​the non-stick coating on the inner bottom wall is b, and the area of ​​the inner bottom wall of the container body is S2. Wherein, a / S1≤b / S2.

[0035] In this technical solution, because the thermal conductivity of the non-stick coating is relatively poor compared to the container material, a / S1 ≤ b / S2. This means the surface area 'a' of the non-stick coating on the inner wall is smaller than the surface area 'a' of the non-stick coating on the inner bottom wall. This relatively increases the heat-conducting area of ​​the container's sidewalls, allowing more heat from the bottom of the container to be conducted to the sidewalls, resulting in more even heating of the food within the container assembly. Furthermore, because the thermal conductivity of the non-stick coating is relatively poor compared to the container material, a / S1 ≤ b / S2. This means the projected area 'a' of the non-stick coating on the inner wall is smaller than the projected area 'b' of the non-stick coating on the inner bottom wall. This relatively increases the heat-conducting area of ​​the container's sidewalls, allowing more heat from the bottom of the container to be conducted to the sidewalls, resulting in more even heating of the food within the container assembly. On the other hand, it can promote heat transfer from the bottom wall to the side wall, reduce heat concentration on the bottom wall, and reduce the risk of non-stick coating peeling off. Furthermore, the higher proportion of non-stick layer on the bottom wall can improve the non-stick performance there. Additionally, it can promote the dispersion of airflow from the bottom wall to the side wall and increase air concentration on the bottom wall, improving the baking of food and enhancing the uniformity of temperature above the container, thus improving baking heating efficiency.

[0036] Furthermore, along the height direction of the container, the area enclosed by the protrusion decreases from bottom to top. Furthermore, within the cell, the projected area of ​​the protrusion on the inner wall of the container is d. On the inner side wall, the ratio of the sum of d to the area S1 of the inner side wall is greater than the ratio of the sum of d to the area S2 of the inner bottom wall of the container. Furthermore, along the height direction of the container, the value of d gradually increases from bottom to top.

[0037] In this technical solution, the area of ​​the raised sections decreases from bottom to top. This means the area of ​​the grooves within each cell decreases as you move upwards, and the entire cell becomes smaller towards the top. When the cells are arranged sequentially, the cell density increases upwards, meaning the number of cells increases. This results in a larger proportion of the raised area in the textured surface as you move upwards, increasing the heat transfer area at the top of the container and making the heat conduction more even. Simultaneously, the area of ​​the raised sections on the sidewalls is greater than that on the bottom wall, reducing heat accumulation at the bottom and lowering the risk of the non-stick coating peeling off. This further increases the heat conduction efficiency of the sidewalls, resulting in more even heat conduction throughout the container.

[0038] Furthermore, the raised area of ​​the container's sidewalls increases from bottom to top, meaning the raised area at the top of the sidewall is larger than the raised area at the bottom per unit area. This design effectively increases the contact area between the raised areas at the top of the container and the food, while minimizing the coating area. Because a larger raised area reduces the area of ​​the grooves, the coating area is relatively smaller, resulting in better heat conduction. This design makes the heat conduction effect at the top of the container greater than at the bottom. In other words, the larger raised area at the top results in a larger heat dissipation area, while the smaller non-stick coating area at the top further enhances heat conduction. This compensates for the slower heat transfer at the top of the sidewalls, allowing for more even heating of the food from top to bottom. This also improves the scratch resistance of the top of the container, reduces damage to the non-stick coating from utensils, and ultimately leads to better cooked results.

[0039] Furthermore, the circumferential width of the groove in the cell is a first width t1, which decreases from bottom to top along the height direction of the container, and / or the first width t1 of the cells on the side walls is smaller than the first width t1 of the cells on the bottom wall. Furthermore, the longitudinal width of the groove in the cell is a second width t2, which increases from bottom to top along the height direction of the container, and / or the second width t2 of the cells on the side walls is greater than the second width t2 of the cells on the bottom wall.

[0040] In this technical solution, the circumferential width of the grooves in the cells, i.e., the circumferential width of the grooves on the sidewalls, decreases from bottom to top. That is, the cells become thinner and longer towards the top of the container. The first width t1 of the cells on the sidewalls is smaller than the first width t1 of the cells on the bottom wall, meaning the cells on the sidewalls are thinner and longer than those on the bottom wall. This increases the density of cells on the sidewalls and the upper part of the sidewalls, thus improving the thermal conductivity of the sidewalls. The thermal conductivity is better towards the top of the sidewalls, thereby increasing the overall thermal conductivity efficiency of the sidewalls and making the heat conduction of the container more even. Furthermore, because the thermal conductivity is better at the top of the sidewalls, this design helps reduce heat accumulation at the bottom, reducing the risk of the lower coating peeling off, thereby improving non-stick performance. Also, this design results in a larger proportion of raised area at the top of the container, thus enhancing the protection of the non-stick coating and improving the scratch resistance of the upper part of the container to food. This design allows the non-stick coating on the upper sidewall to be divided into finer structures, thus ensuring a more secure adhesion between the non-stick coating and the container wall, reducing the risk of peeling off the upper coating. Furthermore, this design reduces stress concentration at the point of contact between food and the container, improving corrosion resistance.

[0041] Furthermore, when this container is used in an air fryer, that is, when the container is used in an air frying environment, it can promote the flow of heat to the lower part of the container, promote the heating of food, and increase the resistance of heat to the upper part of the container, improve the heat dispersion, and improve the uniformity of the flow of hot air in the container chamber, thereby improving the uniformity of food heating.

[0042] Furthermore, the ratio of the first width t1 of the cells on the bottom wall to the first width t1 of the cells on the side walls is greater than or equal to 1.2 and less than or equal to 1.5. This setting ensures that the difference between the width of the cells on the side walls and those on the bottom wall is moderate. An excessively large difference would increase the scrap rate and easily lead to heat accumulation at the junction of the bottom and side walls, reducing the corrosion resistance of the container. Conversely, an excessively small difference would cause heat to accumulate at the bottom wall, increasing the risk of non-stick coating peeling off at that location.

[0043] In any of the above technical solutions, the container body includes a bottom wall and side walls, which are connected by an arc-shaped structure. The projected area of ​​the non-stick coating within each cell on the inner wall surface of the container body is c. The rate of change of c of at least one cell on the side wall compared to c of at least one cell on the arc-shaped structure is a fifth rate of change, and the rate of change of c of at least one cell on the arc-shaped structure compared to c of at least one cell on the bottom wall is a sixth rate of change, with the fifth rate of change being greater than the sixth rate of change. Further, the projected area of ​​the protrusion on the inner wall surface of the container body is d. Within each cell, the rate of change of d of at least one cell on the side wall compared to d of at least one cell on the arc-shaped structure is a third rate of change, and the rate of change of d of at least one cell on the arc-shaped structure compared to d of at least one cell on the bottom wall is a fourth rate of change, with the third rate of change being greater than the fourth rate of change.

[0044] In this technical solution, the projected area of ​​the non-stick coating within the cell varies. Specifically, within the same cell, the projected area of ​​the non-stick coating on the bottom wall is larger than that on the inner wall of the curved structure, and the area on the inner wall of the curved structure is larger than that on the side walls. However, the variation in the area of ​​the non-stick coating should not be too large. Ideally, when the bottom wall transitions to the curved structure, the rate of change of the area of ​​the non-stick coating in the cell is less than the rate of change of the area of ​​the non-stick coating in the cell when the curved structure transitions to the side wall. And / or, in the cell, the projected area of ​​the protrusion is d, and the rate of change of the projected area d when the curved structure transitions to the side wall is greater than the rate of change of the projected area d when the bottom wall transitions to the curved structure. This setting allows for better distribution of the non-stick coating, thereby improving the thermal conductivity of the side walls and making the heat conduction of the container more even. Specifically, the higher rate of change at the sidewalls promotes rapid energy transfer from the curved structure and bottom wall to the sidewalls, reducing heat accumulation at these areas, lowering the risk of non-stick coating peeling, and improving the non-stick properties at the curved transition and bottom wall. Conversely, the lower rate of change at the curved structure improves the product's molding performance and prevents heat accumulation during heat transfer from the bottom to the sidewalls, thus enhancing the corrosion resistance of the curved structure. The combined effect of the higher rate of change at the sidewalls and the lower rate of change at the curved structure improves the corrosion resistance of the bottom wall and curved transition, while also promoting heat transfer at the sidewalls. Furthermore, it promotes heat flow to the lower part of the container, facilitating food heating, and increases resistance to heat flow to the upper part of the container, improving heat dispersion and the uniformity of hot air flow within the container chamber, ultimately enhancing the uniformity of food heating.

[0045] Furthermore, on the sidewall above half the height of the container, the projected area of ​​the non-stick coating within the cell is c1; on the area below half the height of the curved structure, the projected area of ​​the non-stick coating within the cell is c2; and on the bottom wall of the container, the projected area of ​​the non-stick coating within the cell is c3, where |c1-c2| / c2>|c2-c3| / c3. This arrangement promotes protection of the non-stick layer on the upper part of the container, improves the scratch resistance of the container, enhances heat transfer at the junction of the bottom wall and the curved section, reduces heat accumulation, and improves corrosion resistance. Simultaneously, it promotes heat flow from the upper part of the container to the lower part, facilitating food heating, and increases resistance to heat flow to the upper part of the container, improving heat dispersion, uniformity of hot air flow within the container chamber, and overall uniformity of food heating. Furthermore, on the sidewall above half the height of the container, the projected area of ​​the protrusion on the sidewall in the cell is d1; on the area below half the height of the arc structure, the projected area of ​​the protrusion on the arc structure in the cell is d2; and on the bottom wall of the container, the projected area of ​​the protrusion on the bottom wall in the cell is d3, where |d1-d2| / d2>|d2-d3| / d3. This arrangement can promote the protection of the non-stick layer on the upper part of the container, improve the scratch resistance of the container, improve the heat transfer in the connection area between the bottom wall and the arc transition, reduce heat accumulation, and improve corrosion resistance. At the same time, it can also promote the flow of heat from the upper part of the container to the lower part of the container, promote the heating of food, and increase the resistance to heat flowing to the upper part of the container, improve the heat dispersion, improve the uniformity of hot air flow in the container chamber, and improve the uniformity of food heating. In any of the above technical solutions, the textured route is formed by the combination of multiple cells, and the cells are evenly distributed on the inner sidewall and inner bottom wall. In other words, the raised and recessed texture is composed of regular cells.

[0046] In any of the above technical solutions, the cell density on the sidewalls of the container is greater than the cell density on the inner bottom wall. This arrangement results in more cells on the sidewalls, thus improving the heat conduction of the sidewalls and thereby balancing the overall heat conduction of the container.

[0047] In any of the above technical solutions, along the height of the container, the density of the cells on the side wall of the container increases from bottom to top. This arrangement allows for a greater number of cells at the top of the side wall, thus improving the heat conduction effect on the upper side of the side wall and thereby balancing the overall heat conduction effect of the container.

[0048] In any of the above technical solutions, along the height direction of the container body, the height of the protrusion in the thickness direction of the side wall of the container body decreases from bottom to top.

[0049] In this technical solution, the height of the protrusion in the thickness direction of the side wall of the container body, that is, the size of the protrusion protruding from the inner side wall, becomes smaller as it goes higher, meaning that the protrusion effect is less obvious as it goes higher.

[0050] In any of the above technical solutions, a non-stick coating is provided on all the bottom walls and all the side walls of the groove, and the surface area of ​​the non-stick coating in the groove is equal to the sum of the areas of the non-stick coating on the bottom wall and the areas of the non-stick coating on the side wall.

[0051] In this technical solution, to increase the area of ​​the non-stick coating, a non-stick coating is applied to both the sidewalls and bottomwalls of the groove, thereby ensuring the non-stick performance of the container. Within each cell, the surface area of ​​the non-stick coating includes the sum of the areas of the sidewalls and bottomwalls.

[0052] In the above technical solution, the protrusions and grooves on the inner bottom wall of the container are evenly distributed.

[0053] In this technical solution, the protrusions or grooves can be set on the inner bottom wall of the container, or on the inner side wall, or both simultaneously. However, in a specific solution, the protrusions and grooves are evenly distributed. Furthermore, this even distribution of protrusions or grooves on the inner surface of the container ensures uniform contact between the food and the container's inner surface, resulting in more even heating. This design also prevents the tip of the utensils used for stirring from coming into contact with the non-stick coating due to uneven distribution, thus avoiding unnecessary wear and scratches on the non-stick coating. This further improves the lifespan of the container components and prevents scratches and wear on the non-stick coating during cooking, as uneven distribution can leave parts of the container surface unprotected.

[0054] Furthermore, the textured surface includes grooves and protrusions. The grooves include a first groove on the sidewall and a second groove on the bottom wall. The thickness of the non-stick coating on the bottom wall of the first groove is less than the thickness of the non-stick coating on the bottom wall of the second groove. Further, the grooves include a third groove on the arc-shaped structure. The thickness of the non-stick coating on the bottom wall of the third groove is less than the thickness of the non-stick coating on the bottom wall of the second groove.

[0055] In this technical solution, setting the thickness of the non-stick coating on the curved structure and sidewalls on the bottom wall of the groove to be less than the thickness of the non-stick coating on the bottom wall of the groove allows the heat transfer effect of the sidewalls and curved structure to be better than that of the bottom wall. Due to the influence of the material of the non-stick coating on heat conduction, the thinner the non-stick coating, the better the heat conduction performance. This setting allows heat to be conducted along the curved structure to the top of the sidewall, making the heat of the entire container more uniform, thereby improving the cooking effect and avoiding problems such as food sticking to the bottom, burning, and yellowing of the bottom of the container caused by uneven heat.

[0056] The first groove has a first sidewall, a second sidewall, and a bottom wall between the first and second sidewalls. The first sidewall is at a higher distance from the bottom of the container. The thickness of the non-stick coating on the second sidewall is greater than the thickness of the non-stick coating on the first sidewall. That is, the thickness of the non-stick coating on the upper sidewall of the groove is greater than the thickness of the non-stick coating on the lower sidewall of the groove.

[0057] Furthermore, the thickness of the non-stick coating on the bottom wall is greater than or equal to 25 μm and less than or equal to 30 μm; and / or the thickness of the non-stick coating on the side wall and the thickness of the non-stick coating on the arc-shaped structure are greater than or equal to 20 μm and less than or equal to 25 μm.

[0058] In the above technical solution, the thickness of the sidewall of the container body decreases from bottom to top along the height direction.

[0059] In this technical solution, when cooking food, the heating area is concentrated at the bottom of the container. Because the coating area at the bottom of the container is relatively large, heat transfer to the food is somewhat hindered, resulting in lower heat transfer along the sidewalls and uneven heating of the food. This application designs the sidewalls of the container to be thinner from bottom to top along the height direction, allowing heat to be transferred more quickly from the lower end of the sidewall to the upper end. This results in faster heat transfer to the food, more even heating, and better-tasting cooked food. In other words, this design improves the uniformity of heating within the container.

[0060] In the above technical solution, the protrusions and grooves are formed by etching the container body.

[0061] In this technical solution, the protrusions and grooves are carved into the container body by an etching process. The grooves and protrusions are an integral structure with the container body. The integrated container body has a longer service life, is not easily damaged, and improves the reliability of use.

[0062] In the above technical solution, the shape of the protrusion includes one or more of the following: square, rectangular, rhomboid, circular, elliptical, triangular, pentagonal, hexagonal or ring; and / or the groove and protrusion are integral with the container body, or the groove, protrusion and container body are integrally formed.

[0063] In this technical solution, the protrusions can have many shapes, including squares, rectangles, rhombuses, circles, ellipses, triangles, pentagons, hexagons, curves, and combinations thereof. They can be just one type, or two or more types can coexist. The protrusions can be regularly distributed or randomly distributed. This enriches the shape design of the protrusions, achieving both performance and aesthetic appeal.

[0064] Furthermore, the non-stick coating on the bottom wall of the container can be connected as one piece, or the non-stick coating on the bottom wall of the container can be divided into multiple pieces. Similarly, the non-stick coating on the side walls of the container can be connected as one piece, or the non-stick coating on the side walls of the container can be divided into multiple pieces. That is, the grooves in the container can be interconnected to allow the non-stick coating to be connected as one piece, while simultaneously, the grooves in the container can also be independent of each other, in which case the non-stick coating is also divided into multiple pieces.

[0065] In the above technical solution, the container body is made of one or more of the following materials: aluminum, aluminum alloy, stainless steel, titanium, titanium alloy, and iron. Of course, the container body can also be made of other materials.

[0066] The container assembly includes an inner pot assembly, a wok, etc. Of course, the container assembly can also be other structures capable of being heated. In other words, the container assembly is any container that can be heated.

[0067] In the above technical solution, a fastener is provided on the end of the container body away from the bottom wall of the container body.

[0068] In this technical solution, the container opening is equipped with a locking tooth, which enables the pot tooth to be supported and installed on the outer pot, such as the container body of a rice cooker or the fryer basket of an air fryer. Alternatively, the pot tooth can be used to lock the lid assembly to the container body, such as the container body of a pressure cooker.

[0069] Furthermore, a preset height difference is provided between the container opening and the textured surface of the container body, that is, a distance is reserved between the textured surface and the container opening, which facilitates the subsequent sealing of the container body.

[0070] The second aspect of the present invention provides a heating device, comprising: the container assembly of any one of the technical solutions of the first aspect.

[0071] The heating device provided by the present invention includes the container assembly as described in any of the technical solutions of the first aspect. Therefore, the heating device has all the beneficial effects of the container assembly as described in any of the technical solutions of the first aspect, which will not be elaborated further here.

[0072] In the above technical solution, the heating device further includes a first cover assembly, which includes a hot air assembly for supplying hot air to the container; and / or a second cover assembly, including a cover body and a float, wherein the cover body is provided with a through hole, and the float is movably mounted on the cover body and configured to move relative to the cover body to open or close the through hole. Specifically, the float is configured to float and fall relative to the cover body.

[0073] In this technical solution, the structure of the heating device can be configured as an air fryer or pressure cooker, etc., as needed. For example, a first lid assembly can be configured for the heating device, which includes a hot air assembly for supplying hot air to the container. The hot air assembly can specifically include a heating device for generating heat and a fan assembly for circulating the heat. Through the heating device and fan assembly, hot air can be generated and continuously supplied to the container, thus heating the food inside. An air fryer, for example, includes the aforementioned first lid assembly. Alternatively, a second lid assembly can be configured for the heating device. The second lid assembly includes a lid body and a float. The lid body has a through hole, and the float is movably mounted on the lid body, for example, floating at the through hole, and is configured to move relative to the lid body to open or close the through hole. Specifically, the float is configured to float and fall relative to the lid body. The up-and-down movement of the float can achieve sealed heating of the container or allow the container to connect with the outside environment for atmospheric pressure heating. Pressure cookers or rice cookers generally include the aforementioned second lid assembly.

[0074] In the above technical solution, the heating device also includes a third lid assembly. The third lid assembly includes a sealing ring, which seals the inner pot. The textured surface of the inner pot is lower than or flush with the position of the sealing ring when the third lid assembly seals the inner pot.

[0075] In this technical solution, protrusions are provided on the inner wall of the inner pot, forming grooves between different protrusions. In actual production, protrusions can be provided on the inner wall of the inner pot, and then the protrusions and the interior of the inner pot can form grooves, meaning the non-stick coating is positioned between one or more protrusions. The height of the textured surface on the side wall of the inner pot should be lower than or flush with the sealing line of the inner pot, i.e., lower than the location of the sealing ring. This avoids the protrusions affecting the installation of the sealing ring, ensuring that the sealing ring can fully contact the inner pot and preventing incomplete sealing that would affect the sealing effect. The sealing method for the container assembly can be end-face sealing, in which case the sealing line is the end face of the inner pot; alternatively, the sealing ring can be inserted into the container from the opening, in which case the sealing line indicates the location of the lower end face of the sealing ring.

[0076] In the above technical solutions, the heating device also includes an outer pot, and the inner pot is detachably installed inside the outer pot; or the heating device also includes a housing assembly with a receiving cavity formed thereon, and the inner pot is detachably installed in the receiving cavity. The third cover assembly can be part of the housing assembly (e.g., an air fryer) or can be used to cover the outer pot to open or close the outer pot (e.g., a rice cooker).

[0077] In the above technical solution, the heating equipment also includes a heating device for heating the inner pot, thereby cooking the food inside the heater assembly. The heating device is located inside the outer pot or the shell assembly.

[0078] In the above technical solution, the heating equipment includes one of a pressure cooker, a rice cooker, and an air fryer.

[0079] In this technical solution, the heating equipment also includes a heating device for heating the heater assembly, thereby cooking the food inside the heater assembly. The heating device can be one of a pressure cooker, a rice cooker, or an air fryer.

[0080] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0081] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0082] Figure 1 This is a schematic diagram of the structure of a container component according to an embodiment of the present invention;

[0083] Figure 2 This is another structural schematic diagram of a container component according to an embodiment of the present invention;

[0084] Figure 3This is a partial structural diagram of the textured surface of a container assembly according to an embodiment of the present invention.

[0085] in, Figures 1 to 3 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0086] 1. Container assembly, 12. Container body, 14. Groove, 16. Protrusion, 18. Non-stick coating, 19. Opening. Detailed Implementation

[0087] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0088] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0089] The following reference Figures 1 to 3 The container components of embodiments of the present invention are described below.

[0090] Example 1

[0091] like Figure 1 and Figure 3 As shown, an embodiment of the present invention provides a container assembly 1, including: a container body 12, the container body 12 including a side wall and a bottom wall; a textured surface, disposed on the inner wall surface of the side wall to form a textured area on the inner wall surface of the side wall, or disposed on the inner wall surfaces of the side wall and the bottom wall to form a textured area on the inner wall surfaces of the side wall and the bottom wall; an airflow channel, formed by the textured surface and the side wall or the bottom wall; wherein, the airflow channel on the side wall passes through the textured area on the side wall along the height direction of the container body 12, so that the upper and lower sides of the textured area on the side wall are connected; along the height direction of the container body 12, the conduction area of ​​the airflow channel on the side wall increases from bottom to top.

[0092] The container assembly 1 provided by the present invention includes a container body 12 for holding food ingredients. The inner wall of the container body 12 is provided with raised and recessed textures. These textures can protect the non-stick coating 18 and also make the bottom and side walls of the container body 12 heat-dissipated more evenly (i.e., by increasing the raised and recessed textures, the heat transfer effect of the side walls is improved, thereby making the container body 12 heat-dissipated more evenly). When raised and recessed textures are provided on the inner side wall of the container body 12, airflow channels penetrating the raised and recessed textures are also provided in the corresponding areas of the raised and recessed textures on the side wall. This ensures that the airflow on both the upper and lower sides of the raised and recessed texture areas on the side wall can circulate normally without being blocked by the raised and recessed textures. This arrangement, by providing airflow channels, ensures the normal circulation of airflow within the container body 12. Therefore, during the cooking process, high-speed circulating hot air can be formed inside the container, allowing the food inside the container body 12 to be heated evenly, thereby improving cooking efficiency and cooking effect. Furthermore, in the height direction of the container body 12, the conduction area of ​​the airflow channels on the side walls increases from bottom to top. That is, the channel is larger at its smallest point towards the top, resulting in an airflow channel structure that is wider at the top and narrower at the bottom. This interconnected structure allows hot air to flow faster at the top and accumulate at the bottom of the container, reducing the time hot air spends at the top and facilitating rapid circulation from the top to the bottom. This increases the contact time between hot air and food, improving cooking efficiency. This also allows for smoother airflow at the top, enhancing the heat conduction effect at the top of the container body 12 and promoting heat storage in the lower part of the container body 12. Simultaneously, the upper part of the food also receives ample heat for heating, promoting even heating and preventing uneven cooking caused by uneven temperatures on both sides of the food. This design also promotes heat storage in the lower part of the container body 12, while the upper part of the food also receives ample heat for heating, promoting even cooking and preventing uneven cooking caused by uneven temperatures on both sides of the food.

[0093] Example 2

[0094] The rest of the structure of this embodiment is the same as that of the previous embodiment, except that:

[0095] like Figure 1 and Figure 3 As shown, the textured surface includes multiple cells, each cell comprising a protrusion and a groove surrounded by the protrusion, and an opening 19 provided on the protrusion 16. Airflow channels are formed by the interconnection of the openings 19 and grooves 14 of the multiple cells (e.g., ...). Figure 3 (As shown).

[0096] In this embodiment, by providing openings 19 on the cell to allow adjacent cells to communicate with each other, airflow channels are formed on the side and bottom walls, allowing airflow to circulate between the textured surfaces. This defines the direction of airflow within the container 12, ensuring even heating of the food and thus guaranteeing the cooking effect. Specifically, the airflow channels in this application are formed by connecting cell cells, specifically by connecting the openings 19 and grooves 14 on the cell cells.

[0097] Among them, the conduction area of ​​the airflow channel on the side wall refers to the position where the cell has an opening 19, that is, the position where the cell has an opening 19 has the smallest opening area.

[0098] Furthermore, along the height direction of the container body 12, the opening 19 on the cell increases from bottom to top.

[0099] In this embodiment, the opening area 19 of the sidewall cells is larger towards the top, meaning the airflow above the sidewall moves faster, while the airflow below the sidewall moves slightly slower. This allows more heat to be transferred to the top of the sidewall, improving the heating effect and making the overall heating inside the container 12 more uniform. Simultaneously, the larger opening 19 at the top of the sidewall promotes uniform airflow below the sidewall, facilitating even heating of the lower part of the food and reducing scorching. Furthermore, the larger opening 19 at the top of the sidewall reduces stress concentration during container forming, improving the container's corrosion resistance. This also facilitates upward heat conduction along the container body, enhancing the heat conduction effect of the container sidewall and reducing scorching caused by heat concentration at the bottom wall.

[0100] like Figure 3 As shown, multiple openings 19 are set on the same cell.

[0101] Furthermore, the area of ​​the opening 19 of the cell on the side wall is larger than the area of ​​the opening 19 of the cell on the bottom wall.

[0102] In this embodiment, airflow channels are also formed on the bottom of the container 12, allowing airflow to flow between the concave and convex textures on the bottom, thereby increasing internal airflow circulation. The opening area 19 of the sidewall cells is larger than that of the opening area 19 of the bottom wall cells, meaning the airflow on the sidewalls moves faster, while the airflow at the bottom moves slightly slower. This allows for faster airflow circulation on the sidewalls, transferring more heat to them and improving the heating effect, resulting in more even heating inside the container 12. Especially when top-heating is used, this solves the problem of slow cooking and low efficiency when the heat source is far from the food. The connection between the sidewall and bottom airflow channels allows airflow at the bottom to flow directly through the sidewall channels, and the airflow on the sidewalls can also flow between them, thus improving the smoothness of airflow within the container 12. Meanwhile, the larger opening 19 in the sidewall cells compared to the bottom wall promotes uniform airflow at the bottom, ensuring even heating of the food and reducing scorching. Additionally, the larger opening 19 in the sidewall cells reduces stress concentration during container forming, improving the container's corrosion resistance. This also facilitates upward heat conduction along the container body, enhancing heat conduction on the sidewalls and reducing scorching caused by heat concentration at the bottom.

[0103] In another modified embodiment, the textured surface is formed by splicing together multiple cells. Each cell includes a protrusion 16 and a groove 14 surrounded by the protrusion 16. The multiple cells are spaced apart from each other, forming a gap area between the multiple cells. The airflow channel is formed by the gap area.

[0104] In this embodiment, the embossed pattern is formed by splicing together multiple cells, but there are gaps between different cells, which form airflow channels. That is, in this structure, the airflow channels are formed by the cells.

[0105] In another specific embodiment, the textured route is formed by splicing multiple cells. Each cell includes a protrusion 16, a groove 14 surrounded by the protrusion 16, and an opening 19 provided on the protrusion 16. Multiple cells are spaced apart from each other, forming a gap area between the multiple cells. The airflow channel is formed by interconnecting the opening 19, groove 14, and gap area of ​​the multiple cells.

[0106] In this technical solution, the raised and recessed texture is formed by splicing together multiple cells, but there are gaps between different cells, which form partial airflow channels. At the same time, openings 19 are also provided on the cells to allow adjacent cells to communicate with each other. In this configuration, the airflow channels are formed by the gaps between cells, and the airflow channels pass through the interior of the cells through the openings 19, meaning that the interior of the cells is also part of the airflow channels.

[0107] Among them, the conduction area of ​​the airflow channel on the side wall refers to the area at the smallest position of the airflow channel. For example, if the cell has an opening of 19, then the position of the cell with an opening of 19 is the position with the smallest area of ​​opening 19, or the position with the smallest interval area, which also belongs to the area at the smallest position of the airflow channel.

[0108] Furthermore, the area of ​​the interval region on the side wall is larger than the area of ​​the interval region on the bottom wall. Furthermore, multiple cells arranged along the same circumferential direction of the container body 12 are spaced apart from each other to form circumferential interval regions. Two cells arranged circumferentially spaced apart are connected to each other through openings 19 and circumferential interval regions. Along the height direction of the container body 12, the total area of ​​the circumferential interval regions of the cells arranged along the same circumferential direction of the container body 12 increases from bottom to top, and the total area of ​​the openings 19 of the cells arranged along the same circumferential direction of the container body 12 also increases from bottom to top.

[0109] In this embodiment, airflow channels are also provided along the circumferential direction on the side wall, allowing airflow to flow in the circumferential direction as well. This increases airflow circulation and makes the heat distribution inside the pot more uniform. For example, when the container body 12 is the inner pot of an air fryer, the airflow distribution inside the fryer can be more uniform, thus making the food heat more evenly. In addition, this arrangement can promote the circumferential dispersion of airflow and improve the uniformity of heating. Furthermore, the total area of ​​the circumferential spacing region of the cells arranged along the same circumferential direction of the container body 12 increases from bottom to top, and the total area of ​​the opening 19 of the cells arranged along the same circumferential direction of the container body 12 also increases from bottom to top. This makes the conduction area of ​​the airflow channel larger at the top and smaller at the bottom, which can promote the uniformity of airflow dispersion in the upper part of the container body 12 and the uniformity of heating in the upper part of the container. Furthermore, it also helps to reduce the resistance of hot air in the circumferential direction above the container body 12, promotes the rapid downward transfer of hot air, and improves heating efficiency. This also helps heat to transfer upwards along the container wall, increasing the thermal conductivity of the side walls of the container 12 and improving the uniformity of heat distribution in the container 12.

[0110] Furthermore, such as Figure 3 As shown, the center-to-center distance between two adjacent cells along the circumferential direction of container 12 is L1. The center-to-center distance L1 decreases along the height direction of container 12. The center-to-center distance between two adjacent cells along the height direction of container 12 is L2. The center-to-center distance L2 increases along the height direction of container 12.

[0111] In this embodiment, when setting the cell rules, two adjacent cells along the circumferential direction of the container body 12 are considered circumferentially adjacent. However, during the manufacturing process, these two adjacent circumferentially adjacent cells may deviate slightly in the vertical direction, resulting in them not being strictly circumferential. In this case, they are still considered circumferentially adjacent. The center-to-center distance L2 represents the distance between the centers of two circumferentially adjacent cells, reflecting the cell density to some extent. Along the height of the container body 12, the center-to-center distance L2 decreases. This means that when the cells are of the same shape, the number of cells set in the same circumferential direction along the height of the container body 12 increases, thus increasing the cell density. This can also be understood as the cells becoming increasingly elongated and numerous along the height of the container body 12. This increases the area of ​​the protrusion 16 above the sidewall, improving heat conduction. Simultaneously, this arrangement increases the resistance to upward hot air flow, promoting heat dispersion and improving heating uniformity. When the center-to-center distance L1 at the top of the container 12 is small and the airflow channels are large, heat is easily transferred to the food through the protrusions 16. The large airflow channels also facilitate heat transfer upwards along the container wall, increasing the thermal conductivity of the container 12's sidewalls and improving the uniformity of heat distribution. Furthermore, when the center-to-center distance L1 at the top of the container 12 is small, the spacing between the airflow channels is small, and the airflow channel openings 19 are large, it easily promotes the dispersed flow of air in the upper part of the container 12, improving the uniformity of heating.

[0112] In any of the above embodiments, such as Figure 3 As shown, circumferentially connected channels are provided on the side wall of container 12 along the circumferential direction. Multiple cells arranged along the same circumferential direction of container 12 are interconnected and form circumferentially connected channels. The opening area of ​​the circumferentially connected channels increases upwards. Furthermore, multiple cells arranged along the same circumferential direction of container 12 are interconnected through openings 19, and along the height direction of container 12, the total area of ​​openings 19 of cells arranged along the same circumferential direction of container 12 increases from bottom to top.

[0113] In this embodiment, airflow channels with undulating textures are also provided on the sidewalls in the circumferential direction, allowing airflow to also flow in the circumferential direction, thereby increasing airflow circulation and making the heat distribution inside the pot more uniform. For example, when the container body 12 is the inner pot of an air fryer, the airflow distribution inside the fryer can be more uniform, thus making the food heat more evenly. In addition, this arrangement can promote the circumferential dispersion of airflow and improve the uniformity of heating. Furthermore, the top-larger and bottom-smaller shape can promote the uniformity of airflow dispersion in the upper part of the container body 12, promote the uniformity of heating in the upper part of the container, and further reduce the resistance of hot air in the circumferential direction above the container body 12, promote the rapid downward transfer of hot air, and improve heating efficiency. At the same time, it helps the heat to be transferred upward along the container wall, increases the thermal conductivity of the sidewalls of the container body 12, and improves the uniformity of heat in the container body 12.

[0114] Furthermore, along the height direction of the container body 12, at least some openings 19 of multiple cells arranged in the same circumferential direction of the container body 12 are staggered with each other.

[0115] In this embodiment, the openings 19 of cells that are roughly located in the same circumferential direction are not all set at the same height. For example, some openings 19 are set in the middle of the cell, some are set near the bottom, and some are set near the top. This allows the circumferential airflow to stay in the cell for a longer time and fill the cell interior, thereby enabling the area where the cell is located to be fully heated. This promotes the uniform dispersion of airflow and improves the uniformity of heating.

[0116] In the above embodiments, such as Figure 1 As shown, container 12 includes a bottom wall and side walls, which are connected by an arc-shaped structure. The center-to-center distance between two circumferentially adjacent cells is 'e'. The rate of change of 'e' on the side wall compared to 'e' on the arc-shaped structure is a first rate of change, and the rate of change of 'e' on the arc-shaped structure compared to 'e' on the bottom wall is a second rate of change. The first rate of change is greater than the second rate of change. Two circumferentially adjacent cells are roughly two cells set along the circumferential direction. However, during the manufacturing process, two circumferentially adjacent cells may deviate to a certain extent along the vertical direction, resulting in two cells not being strictly circumferential. In this case, these two cells are also considered as circumferentially adjacent cells.

[0117] In this embodiment, the center-to-center distance *e* between two circumferentially adjacent cells varies. Specifically, the center-to-center distance *e* between two circumferentially adjacent cells on the bottom wall is greater than that on the inner wall of the arc-shaped structure, and the distance on the inner wall of the arc-shaped structure is greater than that on the side wall. However, the area variation of the center-to-center distance between two circumferentially adjacent cells should not be too large. Ideally, when the bottom wall transitions to the arc-shaped structure, the rate of change of the center-to-center distance *e* between two circumferentially adjacent cells is less than that when the arc-shaped structure transitions to the side wall. This arrangement, with the arc-shaped structure serving as a transition, can reduce heat accumulation caused by the abrupt change in the center-to-center distance between cells on the bottom and side walls, thereby improving the corrosion resistance of the container 12, promoting uniform gas flow dispersion, and improving the uniformity of gas flow. Furthermore, the rate of change is higher at the side wall, where the spacing between airflow channels changes more rapidly, thus promoting rapid downward transfer of airflow, increasing the speed of downward heat transfer, and improving heat utilization. When the container 12 is used for cooking rice or making soup, it helps heat to be transferred quickly from the bottom to the side wall. Reducing the accumulation of heat at the bottom allows the non-stick coating 18 to be distributed better, thereby improving the heat conduction efficiency of the side wall and making the heat conduction of the container 12 more even.

[0118] Furthermore, on the side wall above 1 / 2 the height of the container body 12, the center distance between two adjacent cells in the circumferential direction is e1; on the area below 1 / 2 the height of the arc structure, the center distance between two adjacent cells in the circumferential direction is e2; on the bottom wall of the container body, the center distance between two adjacent cells is e3, where |e1-e2| / e2>|e2-e3| / e3.

[0119] In any of the above embodiments, such as Figure 1 and Figure 2 As shown, the textured surface includes grooves 14 and protrusions 16. The container assembly 1 also includes a non-stick coating 18 disposed within the grooves 14. The non-stick coating 18 is lower than or flush with the surface where the groove opening of the groove 14 is located.

[0120] In this embodiment, the non-stick coating 18 enhances the non-stick properties of the interior of the container body 12, preventing sticking. The non-stick coating 18 is lower than or flush with the opening of the groove 14, meaning the thickness of the non-stick coating 18 is less than or equal to the depth of the groove 14, and the non-stick coating 18 does not protrude from the opening of the groove 14. This allows the non-stick coating 18 to be contained within the groove 14. When using cooking utensils, the protrusions 16 between the grooves 14 protect the non-stick coating 18, making it less prone to scratches and wear, thus ensuring the non-stick properties of the inner pot and other containers, and extending the service life of the container assembly 1.

[0121] Furthermore, the thickness of the non-stick coating 18 on the side wall of the container 12 is less than the thickness of the non-stick coating 18 on the bottom wall of the container 12. Due to the influence of the material of the non-stick coating 18 on heat conduction, the thinner the non-stick coating 18, the better the heat conduction performance. This arrangement allows heat to be conducted upwards to the side wall, making the heat of the entire container more uniform, thereby improving the cooking effect and avoiding problems such as food sticking to the bottom, burning, and yellowing of the bottom of the container caused by uneven heat.

[0122] In the above embodiment, the container body 12 includes an inner sidewall and an inner bottom wall. Both the inner sidewall and the inner bottom wall are provided with raised and recessed textures. The raised and recessed textures include protrusions 16 and grooves 14. The grooves 14 are surrounded by the protrusions 16 and the inner wall of the container body 12. The non-stick coating 18 is disposed in the grooves 14. The projected area of ​​the non-stick coating 18 on the inner sidewall is a, and the area of ​​the inner sidewall is S1. The projected area of ​​the non-stick coating 18 on the inner bottom wall is b, and the area of ​​the inner bottom wall of the container body 12 is S2. Wherein, a / S1≤b / S2. In this embodiment, since the thermal conductivity of the non-stick coating 18 is relatively poor compared to that of the container material, a / S1≤b / S2, that is, the surface area a of the non-stick coating 18 on the inner sidewall is less than the surface area a of the non-stick coating 18 on the inner bottom wall on the inner bottom wall of the container body 12. This can relatively increase the thermal conductivity area of ​​the sidewall of the container body 12, so that more heat from the bottom of the container body 12 can be conducted to the sidewall of the container body 12, thereby making the food inside the entire container assembly 1 heated more evenly. Furthermore, since the thermal conductivity of the non-stick coating 18 is relatively poor compared to that of the container material, a / S1≤b / S2. This means that the projected area 'a' of the non-stick coating 18 on the inner wall surface accounts for a smaller percentage of the area on the inner bottom wall surface than the projected area 'b' of the non-stick coating 18 on the inner bottom wall surface. This relatively increases the thermal conductivity of the sidewalls of the container 12, allowing more heat from the bottom of the container 12 to be conducted to its sidewalls, resulting in more even heating of the food within the container assembly 1. On the other hand, it promotes heat transfer from the bottom wall to the sidewalls, reducing heat concentration on the bottom wall and minimizing the risk of the non-stick coating 18 peeling off. The higher proportion of the non-stick layer on the bottom wall further enhances its non-stick properties. Additionally, it promotes the dispersion of airflow from the bottom wall to the sidewalls and increases air accumulation on the bottom wall, improving the baking of the food and enhancing the temperature uniformity above the container, thus increasing baking efficiency.

[0123] Furthermore, along the height direction of container 12, the area enclosed by protrusions 16 decreases from bottom to top. Furthermore, within the cell, the projected area of ​​protrusions 16 on the inner wall of container 12 is d. On the inner wall, the ratio of the sum of d to S1 is greater than the ratio of the sum of d to S2 on the inner bottom wall. Furthermore, along the height direction of container 12, the value of d gradually increases from bottom to top.

[0124] In this embodiment, the area enclosed by the protrusions 16 decreases from bottom to top, meaning the area of ​​the grooves 14 within the cell decreases upwards, and the entire cell decreases in size towards the top. This allows for a denser arrangement of cells upwards, resulting in a larger number of cells. Consequently, the area of ​​the protrusions 16 in the textured surface increases upwards, thereby increasing the heat transfer area at the top of the container 12 and achieving more balanced heat conduction. Simultaneously, the area of ​​the protrusions 16 on the sidewalls is greater than that on the bottom wall, reducing heat accumulation at the bottom and lowering the risk of the non-stick coating 18 peeling off. This further increases the heat conduction efficiency of the sidewalls, resulting in more even heat conduction in the container 12.

[0125] Furthermore, the area of ​​the protrusions 16 on the side wall of the container 12 increases from bottom to top. This means that the area of ​​the protrusions 16 at the top of the side wall is larger than that at the bottom per unit area. This design effectively increases the contact area between the protrusions 16 at the top of the container and the food, while minimizing the coating area. Because the larger area of ​​the protrusions 16 reduces the area of ​​the grooves 14, the coating area is relatively smaller, resulting in better heat conduction. This design makes the heat conduction effect at the top of the container 12 greater than at the bottom. In other words, the larger area of ​​the protrusions 16 at the top results in a larger heat dissipation area, while the smaller area of ​​the non-stick coating 18 at the top results in better heat conduction. This compensates for the slower heat transfer at the top of the side wall, allowing for more even heating of the food at both the top and bottom. This also improves the scratch resistance of the top of the container 12, reduces damage to the non-stick coating 18 from utensils like spatulas, and ultimately leads to better cooked food.

[0126] Furthermore, such as Figure 3 As shown, the circumferential width of the groove 14 in the cell is a first width t1. Along the height direction of the container body 12, the first width t1 decreases from bottom to top, and / or the first width t1 of the cells on the side walls is smaller than the first width t1 of the cells on the bottom wall. Further, as... Figure 3 As shown, the vertical width of the groove 14 of the cell is the second width t2. Along the height direction of the container body 12, the second width t2 increases from bottom to top, and / or the second width t2 of the cell on the side wall is greater than the second width t2 of the cell on the bottom wall.

[0127] In this embodiment, the circumferential width of the grooves 14 in the cells, i.e., the circumferential width of the grooves 14 on the sidewalls, decreases from bottom to top. That is, the cells become increasingly slender towards the top of the container body 12. The first width t1 of the cells on the sidewalls is smaller than the first width t1 of the cells on the bottom wall, meaning the cells on the sidewalls are more slender than those on the bottom wall. This increases the density of cells on the sidewalls and the density of cells at the top of the sidewalls, thus improving the thermal conductivity of the sidewalls. The thermal conductivity of the sidewalls improves towards the top, thereby increasing the overall thermal conductivity efficiency of the sidewalls and making the thermal conductivity of the container body 12 more even. Furthermore, this design, due to the better thermal conductivity at the top of the sidewalls, helps reduce heat accumulation at the bottom, reducing the risk of the lower coating peeling off, thereby improving non-stick performance. In addition, this design results in a larger area of ​​the protrusions 16 at the top of the container, thus enhancing the protection of the non-stick coating 18 and improving the scratch resistance of the upper part of the container to food. Furthermore, this design allows the non-stick coating 18 on the upper side wall to be divided into finer structures, thereby ensuring a more secure adhesion between the non-stick coating 18 and the container wall, reducing the risk of peeling off the upper coating of the container. This design also reduces stress concentration on the container body 12 at the point of contact between the food and the container, improving corrosion resistance.

[0128] Furthermore, when the container body 12 is used in an air fryer, that is, when the container body 12 is used in an air frying environment, it can promote the flow of heat to the lower part of the container, promote the heating of the food, and increase the resistance of heat to the upper part of the container, improve the heat dispersion, and improve the uniformity of the flow of hot air in the container chamber, thereby improving the uniformity of food heating.

[0129] Furthermore, the ratio of the first width t1 of the cell on the bottom wall to the first width t1 of the cell on the side wall is greater than or equal to 1.2 and less than or equal to 1.5. This setting ensures that the difference between the width of the cell on the side wall and that on the bottom wall is moderate. An excessively large difference would increase the scrap rate and easily lead to heat accumulation at the junction of the bottom and side walls, reducing the corrosion resistance of the container body 12. Conversely, an excessively small difference would cause heat to accumulate at the bottom wall, increasing the risk of peeling off the non-stick layer at that location.

[0130] In any of the above embodiments, the container body 12 includes a bottom wall and side walls, which are connected by an arc-shaped structure. The projected area of ​​the non-stick coating 18 within the cell on the inner wall surface of the container body 12 is c. The rate of change of c of at least one cell on the side wall compared to c of at least one cell on the arc-shaped structure is a fifth rate of change, and the rate of change of c of at least one cell on the arc-shaped structure compared to c of at least one cell on the bottom wall is a sixth rate of change, with the fifth rate of change being greater than the sixth rate of change. Further, the projected area of ​​the protrusion 16 on the inner wall surface of the container body 12 is d. Within the cell, the rate of change of d of at least one cell on the side wall compared to d of at least one cell on the arc-shaped structure is a third rate of change, and the rate of change of d of at least one cell on the arc-shaped structure compared to d of at least one cell on the bottom wall is a fourth rate of change, with the third rate of change being greater than the fourth rate of change.

[0131] In this embodiment, the projected area of ​​the non-stick coating 18 within the cell varies. Specifically, within the same cell, the projected area of ​​the non-stick coating 18 on the bottom wall is larger than that on the inner wall of the arc-shaped structure, and the area on the inner wall of the arc-shaped structure is larger than that on the side wall. However, the variation in the area of ​​the non-stick coating 18 should not be too large. Ideally, when the bottom wall transitions to the arc-shaped structure, the rate of change of the area of ​​the non-stick coating 18 in the cell is less than the rate of change of the area of ​​the non-stick coating 18 in the cell when the arc-shaped structure transitions to the side wall. And / or, the projected area d of the protrusion 16 in the cell on the inner wall of the container 12 is greater than the rate of change of the projected area d when the arc-shaped structure transitions to the side wall. This setting allows for better distribution of the non-stick coating 18, thereby improving the thermal conductivity of the side wall and making the thermal conductivity of the container 12 more uniform. Specifically, the higher rate of change at the sidewalls promotes rapid energy transfer from the curved structure and bottom wall to the sidewalls, reducing heat accumulation at these areas and lowering the risk of peeling off the non-stick coating 18. This also improves the non-stick properties at the curved transition and bottom wall. Conversely, the lower rate of change at the curved structure improves the product's molding performance and prevents heat accumulation during heat transfer from the bottom to the sidewalls, thus enhancing the corrosion resistance of the curved structure. The combined effect of the higher rate of change at the sidewalls and the lower rate of change at the curved structure improves the corrosion resistance of the bottom wall and curved transition, while also promoting heat transfer at the sidewalls. Furthermore, it promotes heat flow to the lower part of the container, enhancing the heating of the food, and increases resistance to heat flow to the upper part of the container, improving heat dispersion and the uniformity of hot air flow within the container chamber, ultimately improving the uniformity of food heating.

[0132] Furthermore, on the sidewall above half the height of the container body 12, the projected area of ​​the non-stick coating 18 within the cell is c1; on the area below half the height of the curved structure, the projected area of ​​the non-stick coating 18 within the cell is c2; and on the bottom wall of the container body 12, the projected area of ​​the non-stick coating 18 within the cell is c3, where |c1-c2| / c2>|c2-c3| / c3. This arrangement can promote the protection of the non-stick layer on the upper part of the container, improve the scratch resistance of the container body 12, improve the heat transfer in the connection area between the bottom wall and the curved transition, reduce heat accumulation, and improve corrosion resistance. Simultaneously, it can also promote the flow of heat from the upper part of the container to the lower part, promote the heating of food, and increase the resistance to heat flowing to the upper part of the container, improve heat dispersion, improve the uniformity of hot air flow in the container chamber, and improve the uniformity of food heating. Furthermore, on the side wall above half the height of the container body 12, the projected area of ​​the protrusion 16 on the side wall in the cell is d1; on the area below half the height of the arc structure, the projected area of ​​the protrusion 16 on the arc structure in the cell is d2; and on the bottom wall of the container body 12, the projected area of ​​the protrusion 16 on the bottom wall in the cell is d3, where |d1-d2| / d2>|d2-d3| / d3. This arrangement can promote the protection of the non-stick layer on the upper part of the container, improve the scratch resistance of the container body, improve the heat transfer in the connection area between the bottom wall and the arc transition, reduce heat accumulation, and improve corrosion resistance. At the same time, it can also promote the flow of heat from the upper part of the container to the lower part of the container, promote the heating of food, and increase the resistance to heat flowing to the upper part of the container, improve the heat dispersion, improve the uniformity of hot air flow in the container chamber, and improve the uniformity of food heating. In any of the above embodiments, the raised texture is formed by combining multiple cell units, which are evenly distributed on the inner sidewall and inner bottom wall. That is, the raised texture is composed of regular cell units.

[0133] In any of the above embodiments, the cell density on the sidewall surface of the container 12 is greater than the cell density on the inner bottom wall surface. This arrangement allows for more cells on the sidewall, thus improving the heat conduction effect of the sidewall and thereby balancing the overall heat conduction effect of the container 12.

[0134] In any of the above embodiments, along the height direction of the container body 12, the density of the cells on the side wall surface of the container body 12 increases from bottom to top. This arrangement allows for a greater number of cells on the side wall towards the top, thus improving the heat conduction effect on the upper side of the side wall and thereby balancing the overall heat conduction effect of the container body 12.

[0135] In any of the above embodiments, along the height direction of the container body 12, the height of the protrusion 16 in the thickness direction of the side wall of the container body 12 decreases from bottom to top.

[0136] In this embodiment, the height of the protrusion 16 in the thickness direction of the side wall of the container body 12, that is, the size of the protrusion 16 protruding from the inner side wall, is smaller as it goes higher. In other words, the higher the protrusion 16 goes, the less obvious the effect of the protrusion 16 becomes.

[0137] Example 3

[0138] The rest of the structure of this embodiment is the same as that of embodiment two, except that:

[0139] like Figure 1 and Figure 2 As shown, the textured surface includes grooves 14 and protrusions 16, with a non-stick coating disposed in the grooves. The groove 14 includes a first groove on the sidewall and a second groove on the bottom wall, the thickness of the non-stick coating 18 on the bottom wall of the first groove being less than the thickness of the non-stick coating 18 on the bottom wall of the second groove. Further, the groove 14 includes a third groove on the arc-shaped structure, the thickness of the non-stick coating 18 on the bottom wall of the third groove being less than the thickness of the non-stick coating 18 on the bottom wall of the second groove.

[0140] In this embodiment, setting the thickness of the non-stick coating 18 on the arc-shaped structure and sidewalls on the bottom wall of the groove 14 to be less than the thickness of the non-stick coating 18 on the bottom wall of the groove 14 allows the heat transfer effect of the sidewalls and arc-shaped structure to be better than that of the bottom wall. Due to the influence of the material of the non-stick coating 18 on heat conduction, the thinner the non-stick coating 18, the better the heat conduction performance. This setting allows heat to be conducted along the arc-shaped structure to the top of the sidewalls, making the heat of the entire container more uniform, thereby improving the cooking effect and avoiding problems such as food sticking to the bottom, burning, and yellowing of the bottom of the container caused by uneven heat.

[0141] The first groove has a first side wall, a second side wall, and a bottom wall between the first and second side walls. The first side wall is at a higher distance from the bottom of the container body 12. The thickness of the non-stick coating 18 on the second side wall is greater than the thickness of the non-stick coating 18 on the first side wall. That is, the thickness of the non-stick coating 18 on the upper side wall of the groove 14 is greater than the thickness of the non-stick coating 18 on the lower side wall of the groove 14.

[0142] Furthermore, the thickness of the non-stick coating 18 on the bottom wall is greater than or equal to 25 μm and less than or equal to 30 μm; and / or the thickness of the non-stick coating 18 on the side wall and the thickness of the non-stick coating 18 on the arc-shaped structure are greater than or equal to 20 μm and less than or equal to 25 μm.

[0143] In the above embodiment, the sidewall thickness of the container body 12 decreases from bottom to top along the height direction (not shown in the figure).

[0144] In this embodiment, when cooking food, the heating area is concentrated at the bottom of the container body 12. Because the coating area at the bottom of the container body 12 is relatively large, heat transfer to the food is somewhat hindered, resulting in lower heat transfer along the sidewall and uneven heating of the food. This application designs the sidewall of the container body 12 to be thinner from bottom to top along the height direction, allowing heat to be transferred more quickly from the lower end of the sidewall to the upper end. This results in faster heat transfer to the food, more even heating, and better-tasting cooked food. In other words, this design improves the heating uniformity of the container.

[0145] In the above embodiment, the cell density on the side wall surface of the container body 12 is greater than the cell density on the inner bottom wall surface. This arrangement results in more cells on the side wall, thus improving the heat conduction effect of the side wall and thereby balancing the overall heat conduction effect of the container body 12.

[0146] In the above embodiment, along the height direction of the container body 12, the density of the cells on the side wall surface of the container body 12 increases from bottom to top. This arrangement allows for a greater number of cells on the side wall towards the top, thus improving the heat conduction effect on the upper side of the side wall and thereby balancing the overall heat conduction effect of the container body 12.

[0147] In the above embodiment, along the height direction of the container body 12, the height of the protrusion 16 in the thickness direction of the side wall of the container body 12 increases from bottom to top.

[0148] In this embodiment, the height of the protrusion 16 in the thickness direction of the side wall of the container body 12, that is, the size of the protrusion 16 protruding from the inner side wall, increases as it rises. In other words, the effect of the protrusion 16 is more obvious as it rises higher. This allows the total area of ​​the cell protrusions 16 to increase from bottom to top along the height direction of the container body 12, thereby improving the thermal conductivity of the upper part of the container body 12.

[0149] In the above embodiment, all bottom walls and all side walls of the groove 14 are provided with a non-stick coating 18, and the surface area of ​​the non-stick coating 18 in the groove 14 is equal to the sum of the area of ​​the non-stick coating 18 on the bottom wall and the area of ​​the non-stick coating 18 on the side wall.

[0150] In this embodiment, to increase the area of ​​the non-stick coating 18, the non-stick coating 18 is applied to both the sidewalls and bottomwalls of the groove 14, thereby ensuring the non-stick properties of the container body 12. Within each cell, the surface area of ​​the non-stick coating 18 includes the sum of the areas of the sidewalls and bottomwalls.

[0151] In the above embodiment, the protrusions 16 and grooves 14 on the inner bottom wall of the container body 12 are evenly distributed.

[0152] In this embodiment, the protrusions 16 or grooves 14 can be provided on the inner bottom wall of the container body 12, or on the inner side wall, or simultaneously on both the inner bottom wall and the inner side wall of the container body 12. However, in a specific embodiment, the protrusions 16 and grooves 14 are evenly distributed. Furthermore, by evenly distributing the protrusions 16 or grooves 14 on the inner surface of the container body 12, the food can make uniform contact with the inner surface of the container body 12, allowing the food to be heated more evenly. This arrangement also avoids unnecessary wear and scratches on the non-stick coating 18 caused by uneven distribution of the tip of the utensils used to stir-fry the food during cooking, thus improving the service life of the container assembly 1 and preventing scratches and wear on the non-stick coating 18 during cooking due to uneven distribution of the non-stick coating 18 on some parts of the container body 12.

[0153] In the above embodiments, the protrusion 16 and the groove 14 are formed by the container body 12 through an etching process.

[0154] In this embodiment, the protrusion 16 and the groove 14 are engraved by the container body 12 using an etching process. The groove 14 and the protrusion 16 are integrally formed with the container body 12. The integrally formed container body 12 has a longer service life, is not easily damaged, and improves the reliability of use.

[0155] In the above embodiments, the shape of the protrusion 16 includes one or more of the following: square, rectangular, rhomboid, circular, elliptical, triangular, pentagonal, hexagonal, or annular; and / or the groove 14 and the protrusion 16 are integrally formed with the container body 12, or the groove 14, the protrusion 16, and the container body 12 are integrally formed.

[0156] In this embodiment, the protrusion 16 can have many shapes, including square, rectangular, rhomboid, circular, elliptical, triangular, pentagonal, hexagonal, curved, and combinations thereof. It can be just one of these shapes, or two or more can coexist. The protrusions 16 can be regularly distributed or randomly distributed. This enriches the shape design of the protrusions 16, achieving both performance and aesthetic appeal.

[0157] Furthermore, the non-stick coating 18 on the bottom wall of the container body 12 can be connected to each other as a whole, or the non-stick coating 18 on the bottom wall of the container body 12 can be divided into multiple pieces. Similarly, the non-stick coating 18 on the side walls of the container body 12 can be connected to each other as a whole, or the non-stick coating 18 on the side walls of the container body 12 can be divided into multiple pieces. That is, the grooves 14 of the container body 12 can be interconnected to allow the non-stick coating 18 to be connected as a whole; at the same time, the grooves 14 of the container body 12 can also be independent of each other, in which case the non-stick coating 18 is also divided into multiple pieces.

[0158] In the above embodiments, the container body 12 is made of one or more of the following materials: aluminum, aluminum alloy, stainless steel, titanium, titanium alloy, and iron. Of course, the container body 12 can also be made of other materials.

[0159] Container component 1 can be an inner pot, a wok, or other similar structures. Of course, container component 1 can also be any other heatable structure. In other words, container component 1 can be any container that can be heated.

[0160] In the above embodiment, a fastener is provided on the end of the container body 12 away from the bottom wall of the container body 12.

[0161] In this embodiment, the container body 12 is provided with a fastening tooth at the container opening. The fastening tooth enables the support and installation of the pot tooth on the outer pot, such as the container body 12 of a rice cooker or the fryer of an air fryer. Alternatively, the pot tooth enables the locking installation between the lid assembly and the container body 12, such as the container body 12 of a pressure cooker.

[0162] Furthermore, a preset height difference is provided between the container opening of the container body 12 and the embossed texture, that is, a distance is reserved between the embossed texture and the container opening, which facilitates the subsequent sealing of the container body 12.

[0163] An embodiment of the second aspect of the present invention provides a heating device (not shown in the figure), comprising: a container assembly 1 as described in any embodiment of the first aspect.

[0164] The heating device provided by the present invention includes the container assembly 1 as described in any embodiment of the first aspect. Therefore, the heating device has all the beneficial effects of the container assembly 1 as described in any embodiment of the first aspect, which will not be repeated here.

[0165] In the above embodiments, the heating device further includes a first cover assembly, which includes a hot air assembly for supplying hot air to the container body 12; and / or a second cover assembly, including a cover body and a float, wherein the cover body has a through hole, and the float is movably mounted on the cover body and configured to move relative to the cover body to open or close the through hole. Specifically, the float is configured to float and sink relative to the cover body.

[0166] In this embodiment, the structure of the heating device can be configured as an air fryer or pressure cooker, etc., as needed. For example, a first cover assembly can be configured for the heating device. The first cover assembly includes a hot air assembly for supplying hot air to the container 12. The hot air assembly can specifically include a heating device for generating heat and a fan assembly for circulating the heat. Through the heating device and the fan assembly, hot air can be generated and continuously input into the container 12 to heat the food inside the container 12. For example, an air fryer includes the aforementioned first cover assembly. Of course, a second cover assembly can also be configured for the heating device. The second cover assembly includes a cover body and a float. The cover body is provided with a through hole, and the float is movably mounted on the cover body, for example, floatingly mounted at the through hole, and is configured to be able to move relative to the cover body to open or close the through hole. Specifically, the float is configured to be able to float and fall relative to the cover body. The up-and-down movement of the float can achieve sealed heating of the container body 12 or connect the container body 12 to the outside world for atmospheric pressure heating. For example, pressure cookers or rice cookers generally include the aforementioned second lid assembly.

[0167] In the above embodiments, the heating device further includes a third lid assembly. The third lid assembly includes a sealing ring, which is capable of sealing the inner pot. The textured surface of the inner pot is lower than or flush with the position of the sealing ring when the third lid assembly seals the inner pot.

[0168] In this embodiment, protrusions are provided on the inner wall of the inner pot, and grooves are formed between the different protrusions. In actual production, protrusions can be provided on the inner wall of the inner pot, and then the protrusions and the interior of the inner pot can form grooves, that is, the non-stick coating is provided between one or more protrusions. The height of the textured surface on the side wall of the inner pot should be lower than or flush with the sealing line of the inner pot, that is, lower than the location of the sealing ring. This can avoid the protrusions from affecting the installation of the sealing ring, so that the sealing ring can make full contact with the inner pot and avoid the sealing ring not sealing properly, thus affecting the sealing effect. The sealing method of the container assembly 1 can be end face sealing, in which case the sealing line is the end face of the inner pot. The sealing method can also be that the sealing ring is inserted into the container from the container opening, in which case the sealing line indicates the location of the lower end face of the sealing ring.

[0169] In the above embodiments, the heating device further includes an outer pot, and the inner pot is removably installed inside the outer pot; or the heating device further includes a housing assembly with a receiving cavity formed thereon, and the inner pot is removably installed in the receiving cavity. The third cover assembly may be part of the housing assembly (e.g., an air fryer) or may be used to cover the outer pot to open or close the outer pot (e.g., a rice cooker).

[0170] In the above embodiments, the heating device further includes a heating element for heating the inner pot, thereby cooking the food inside the heater assembly. The heating element is disposed inside the outer pot or the housing assembly.

[0171] In the above embodiments, the heating device can be one of a pressure cooker, a rice cooker, or an air fryer.

[0172] In the description of this specification, the terms "connection," "installation," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0173] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0174] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A container component, characterized in that, include: A container body, the container body including side walls and a bottom wall; The textured surface is provided on the inner wall surface of the side wall to form a textured area on the inner wall surface of the side wall, or it is provided on the inner wall surfaces of the side wall and the bottom wall to form a textured area on the inner wall surfaces of the side wall and the bottom wall. An airflow channel is formed by the textured surface and the sidewall or the bottom wall; The airflow channel on the side wall passes through the textured area on the side wall along the height direction of the container body, so that the upper and lower sides of the textured area on the side wall are connected. Along the height direction of the container body, the conduction area of ​​the airflow channel on the side wall increases from bottom to top; The textured surface is formed by splicing together multiple cell sections. Each cell section includes a protrusion, a groove surrounded by the protrusion, and an opening on the protrusion. The airflow channel is formed by interconnecting the openings and grooves of the multiple cell sections; or The textured surface is formed by splicing together multiple cells. Each cell includes a protrusion and a groove surrounded by the protrusion. The multiple cells are spaced apart from each other, forming a gap area between them. The airflow channel is formed by the gap area; or The textured surface is formed by splicing together multiple cells. Each cell includes a protrusion, a groove surrounded by the protrusion, and an opening on the protrusion. The multiple cells are spaced apart from each other, forming a gap area between them. The airflow channel is formed by interconnecting the openings, grooves, and gap areas of the multiple cells.

2. The container assembly according to claim 1, characterized in that, Along the height direction of the container body, the area of ​​the opening or the area of ​​the interval region on the cell increases from bottom to top; and / or The area of ​​the opening of the cell on the side wall or the area of ​​the interval region is greater than the area of ​​the opening of the cell on the bottom wall.

3. The container assembly according to claim 1, characterized in that, The center-to-center distance between two adjacent cells along the circumferential direction of the container is L1. Along the height direction of the container, the center-to-center distance L1 decreases from bottom to top, and / or The center-to-center distance between two adjacent cells along the height direction of the container is L2, and the center-to-center distance L2 increases from bottom to top along the height direction of the container.

4. The container assembly according to claim 1, characterized in that, Multiple cells arranged along the same circumferential direction of the container body are interconnected through the opening, and the total area of ​​the opening of the cells arranged along the same circumferential direction of the container body increases from bottom to top along the height direction of the container body; or Multiple cells arranged along the same circumferential direction of the container body are spaced apart from each other to form a circumferential spacing area. Two cells arranged circumferentially spaced apart are connected to each other through the opening and the circumferential spacing area. Along the height direction of the container body, the total area of ​​the circumferential spacing area of ​​the cells arranged along the same circumferential direction of the container body increases from bottom to top, and the total area of ​​the opening of the cells arranged along the same circumferential direction of the container body increases from bottom to top.

5. The container assembly according to claim 1, characterized in that, Along the height direction of the container body, at least some openings of a plurality of cells arranged in the same circumferential direction of the container body are staggered with each other.

6. The container assembly according to claim 1, characterized in that, The container body includes a bottom wall and a side wall, which are connected by an arc-shaped structure. The center distance between two circumferentially adjacent cells is e. The rate of change of e on the side wall compared to e on the arc-shaped structure is a first rate of change, and the rate of change of e on the arc-shaped structure compared to e on the bottom wall is a second rate of change. The first rate of change is greater than the second rate of change.

7. The container assembly according to claim 6, characterized in that, On the side wall above 1 / 2 of the height of the container, the center distance between two adjacent cells in the circumferential direction is e1. On the area below 1 / 2 of the arc structure, the center distance between two adjacent cells in the circumferential direction is e2. On the bottom wall of the container, the center distance between two adjacent cells is e3, where |e1-e2| / e2>|e2-e3| / e3.

8. The container assembly according to any one of claims 1 to 7, characterized in that, The textured surface includes grooves and protrusions, and the container assembly further includes: A non-stick coating is disposed in the groove, wherein the non-stick coating is lower than or flush with the surface where the groove opening is located; Wherein, the projected area of ​​the non-stick coating on the inner wall of the container body is a, the area of ​​the inner wall is S1, the projected area of ​​the non-stick coating on the inner bottom wall of the container body is b, the area of ​​the inner bottom wall of the container body is S2, and a / S1≤b / S2.

9. The container assembly according to any one of claims 1 to 7, characterized in that, Along the height direction of the container body, the area enclosed by the protrusion decreases from bottom to top; and / or In the cell, the projected area of ​​the protrusion on the inner wall of the container is d. On the inner sidewall of the container, the ratio of the sum of d to the area S1 of the inner sidewall is greater than the ratio of the sum of d to the area S2 of the inner bottom wall of the container. Along the height direction of the container, the value of d gradually increases from bottom to top; and / or The circumferential width of the groove in the cell is a first width t1. Along the height direction of the container body, the first width t1 decreases from bottom to top, and / or the first width t1 of the cell on the side wall is smaller than the first width t1 of the cell on the bottom wall. and / or The longitudinal width of the groove in the cell is the second width t2. Along the height direction of the container body, the second width t2 increases from bottom to top, and / or the second width t2 of the cell on the side wall is greater than the second width t2 of the cell on the bottom wall. and / or The density of the cells on the side wall of the container is greater than the density of the cells on the inner bottom wall; along the height direction of the container, the density of the cells on the side wall of the container increases from bottom to top, and / or along the height direction of the container, the height of the protrusion in the thickness direction of the side wall of the container decreases from bottom to top.

10. The container assembly according to any one of claims 1 to 7, characterized in that, The container body includes a bottom wall and a side wall, which are connected by an arc-shaped structure. The projected area of ​​the non-stick coating in the cell on the inner wall surface of the container body is c. The rate of change of c of at least one cell on the side wall compared to c of at least one cell on the arc-shaped structure is a fifth rate of change. The rate of change of c of at least one cell on the arc-shaped structure compared to c of at least one cell on the bottom wall is a sixth rate of change. The fifth rate of change is greater than the sixth rate of change. and / or The projected area of ​​the protrusion on the inner wall of the container is d. Among the cells, the rate of change of d of at least one cell on the side wall compared to d of at least one cell on the arc structure is the third rate of change, and the rate of change of d of at least one cell on the arc structure compared to d of at least one cell on the bottom wall is the fourth rate of change. The third rate of change is greater than the fourth rate of change.

11. The container assembly according to claim 10, characterized in that, On the sidewall above 1 / 2 the height of the container, the projected area of ​​the non-stick coating within the cell is c1; on the area below 1 / 2 the height of the arc-shaped structure, the projected area of ​​the non-stick coating within the cell is c2; on the bottom wall of the container, the projected area of ​​the non-stick coating within the cell is c3, where |c1-c2| / c2>|c2-c3| / c3; and / or On the side wall above 1 / 2 of the height of the container, in the cell, the projected area of ​​the protrusion on the side wall of the container is d1; on the area of ​​the arc-shaped structure below 1 / 2 of the arc-shaped structure, in the cell, the projected area of ​​the protrusion on the arc-shaped structure is d2; on the bottom wall of the container, in the cell, the projected area of ​​the protrusion on the bottom wall of the container is d3, where |d1-d2| / d2>|d2-d3| / d3.

12. The container assembly according to claim 10, characterized in that, The container body is provided with snap teeth around the container opening, and / or a preset height difference is provided between the container opening and the embossed texture.

13. A heating device, characterized in that, include: The container assembly as described in any one of claims 1 to 12.

14. The heating device according to claim 13, characterized in that, Also includes: A first cover assembly, the first cover assembly including a hot air assembly, the hot air assembly being used to deliver hot air to the container body; and or The second cover assembly includes a cover body and a float. The cover body has a through hole, and the float is movably mounted on the cover body and configured to move relative to the cover body to open or close the through hole.

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