Cooking utensil capable of improving side heating effect

Abstract

The cooking utensil comprises a pot body, a heating plate and an inner pot, the heating plate and the inner pot are arranged in the pot body, the inner pot is arranged above the heating plate, the heating plate comprises a heating pipe and a plate body, the bottom surface of the plate body is provided with a mounting convex rib which protrudes downwards and extends annularly, the heating pipe is integrally formed in the mounting convex rib, and the inner pot is arranged above the heating plate. The disc body comprises a heated area corresponding to the mounting convex ribs, an inner conduction area located on the inner side of the heated area and an outer conduction area located on the outer side of the heated area, and a guide part is arranged on the bottom face of the disc body in a protruding mode and extends to the outer conduction area from the mounting convex ribs so as to guide the mounting convex ribs to transfer heat to the outer conduction area. The guide part can guide heat on the mounting convex rib to be transferred to the outer conduction area, so that the heat transfer priority of the outer conduction area is improved, more heat of the mounting convex rib and the heated area is transferred to the outer conduction area, the heating effect on the edge area of the bottom wall of the inner pot is improved, the temperature difference between the side part and the bottom part of the inner pot is reduced, and the cooking effect and taste are improved.

Description

Technical Field

[0001] The present application belongs to the technical field of kitchen appliances, and in particular relates to a cooking utensil with improved side heating effect. Background Art

[0002] The heating methods of existing cooking utensils mainly include heating plate heating and electromagnetic induction heating. Among them, electromagnetic induction heating uses the principle of electromagnetic induction to convert electrical energy into thermal energy, thereby achieving a heating effect. This heating method has the characteristics of high heating efficiency, fast heating speed, good temperature control performance, and long service life, but the cost of electromagnetic heating is relatively high. Heating plate heating belongs to heat conduction heating. By energizing the heating elements such as the heating tubes arranged on the heating plate body, the heating plate is heated up and the generated heat is conducted to the inner pot to achieve the purpose of heating. The heating plate heating method is still the most commonly used heating method for most cooking utensils due to its mature production process and low cost.

[0003] Specifically, the heating tube is usually embedded in the heating plate in a ring shape, so that the surface of the heating plate forms a direct heating area corresponding to the heating tube, as well as a central area located on the inner side of the heating tube and an outer area located on the outer side of the heating tube. When the heating tube starts heating, the direct heating area is closest to the heating tube, so the heat of the heating tube will be transferred to the direct heating area first, and gradually transferred to the inner and outer areas. However, since the inner pot is placed on the heating plate, the central area of ​​the bottom wall of the inner pot is heated by the inner conduction area, and the edge area and side wall of the bottom wall of the inner pot are heated by the outer conduction area. If the same amount of heat is transferred from the direct heating area to the inner and outer conduction areas, the middle part of the bottom of the inner pot will be heated quickly and the temperature will be high, while the edge will be heated slowly and the temperature will be low, especially the side wall of the inner pot will receive little heat. This causes the temperature in the center of the bottom wall of the inner pot to be higher, causing the food to cook quickly and easily become stuck in the pot, while the temperature in the area around the bottom wall of the inner pot is lower, and less heat is transferred to the side walls of the inner pot through the bottom wall, resulting in a large temperature difference between the temperature in the area around the bottom and the sides of the inner pot and the temperature in the center of the bottom. The heating efficiency of the food on the sides is low, and the heating of the inner pot as a whole is uneven, affecting the cooking efficiency and taste of the food.

[0004] In addition, in the prior art, when processing the heating plate, the heating plate is usually designed to be thicker in the center area and thinner in the outer area, which further increases the thermal conductivity difference between the inner and outer areas, so that the heat will be further transferred and gathered to the center area, and the heat in the outer area will be less. Moreover, after the heating plate is heated for a long time, the outer area will collapse and deform, resulting in the surface curvature not matching the curvature of the bottom wall of the inner tank, and the fitting effect is reduced, further reducing the efficiency of heat transfer from the outer area to the inner tank.

[0005] Furthermore, since a temperature measuring element is often provided at the center of the heating disk, heat is gathered at the center of the heating disk, which may affect the detection accuracy of the temperature measuring element, causing the temperature measured by the temperature measuring element to be higher than the actual temperature. Summary of the invention

[0006] The present application provides a cooking utensil with improved side heating effect to solve the problem that a large amount of heat from the heating tube is transferred to the central area of ​​the heating plate, resulting in a large temperature difference between the central and edge areas of the heating plate, low heating efficiency of the inner pot in the edge area, low structural strength, and easy deformation.

[0007] The technical solution adopted in this application is:

[0008] A cooking utensil for improving the side heating effect comprises a pot body, a heating plate arranged in the pot body and an inner pot, the inner pot is placed above the heating plate, the heating plate comprises a heating tube and a pot body, the bottom surface of the pot body is provided with a mounting convex rib which protrudes downward and extends in a ring shape, the heating tube is integrally formed inside the mounting convex rib, the pot body comprises a heating zone arranged corresponding to the mounting convex rib, an inner conduction zone located inside the heating zone, and an outer conduction zone located outside the heating zone, a guiding part is convexly provided on the bottom surface of the pot body, the guiding part extends from the mounting convex rib to the outer conduction zone to guide the mounting convex rib to transfer heat to the outer conduction zone.

[0009] In the present application, the heating tube is embedded in the mounting rib of the dish body, so when heating, the heat of the heating tube will be first transferred to the mounting rib, and then transferred from the mounting rib to the corresponding heating area of ​​the dish body. Among them, the dish body is also provided with a guide part, which is a protruding structure and extends from the mounting rib to the outer conduction area. The guide part can guide the heat on the mounting rib to be transferred to the outer conduction area, thereby improving the heat transfer priority of the outer conduction area, so that more heat from the mounting rib and the heating area is transferred to the outer conduction area. Thereby, the heat is distributed more evenly in the inner conduction area and the outer conduction area, the temperature difference between the two areas is reduced, the heating of the bottom wall of the inner pot is also more uniform, and the heating effect of the edge area of ​​the bottom wall of the inner pot is improved at the same time, so that the heat in this area is more, and the heat can be transferred to the side wall of the inner pot more timely, reducing the temperature difference between the side and the bottom of the inner pot, so that the food in each area is heated evenly, and the cooking effect and taste are improved.

[0010] At the same time, the path for heat to be transferred from the heating tube to the inner conduction zone is: heating tube-installation rib-heating zone-inner conduction zone. Due to the setting of the guide portion, the heat of the heating tube is transferred to the outer conduction zone through two paths. The first path is that the heat of the heating tube is transferred to the installation rib and then directly transferred to the outer conduction zone via the guide portion. The other path is heating tube-installation rib-heating zone-outer conduction zone. This not only increases the number of paths for heat to be transferred to the outer conduction zone, but also shortens the length of one heat transfer path, thereby improving the efficiency of heat transfer to the outer conduction zone.

[0011] In addition, the guide portion is a structure protruding from the surface of the dish body, which extends to the outer conduction area and increases the thickness of at least part of the outer conduction area to a certain extent. On the one hand, the efficiency of heat transfer from the mounting rib to the outer conduction area is further improved, making it easier for heat to be transferred to the outer conduction area. On the other hand, the structural strength of the outer conduction area is also improved, reducing the risk of deformation or collapse of the outer conduction area due to long-term heating, so that the arc surface of the surface can always keep in contact with the arc surface of the inner pot bottom wall, thereby ensuring the heating efficiency of the edge area of ​​the inner pot bottom wall.

[0012] The thickness of the guide portion gradually decreases from the mounting rib toward the outer conduction area.

[0013] In this solution, the thickness of the guide part gradually decreases in the direction close to the outer conduction zone. On the one hand, it can optimize the thermal resistance distribution on the guide part and improve the heat transfer efficiency. The gradually decreasing cross-sectional design has a larger cross-sectional area at the end connected to the mounting rib (high temperature end), which can reduce the local thermal resistance, accelerate the heat extraction, and make the heat transfer from the mounting rib to the guide part with higher efficiency; the cross-sectional area at the end connected to the outer conduction zone (low temperature end) is smaller, and the thermal resistance is reduced, thereby improving the heat transfer efficiency of the guide part to the outer conduction zone. At the same time, the end of the guide part connected to the mounting rib is thicker and can collect heat efficiently. In the process of extending to the outer conduction zone, the guide part gradually becomes thinner so that the heat can be gradually diffused to the outer conduction zone, so that the heat is more evenly distributed in the outer conduction zone, avoiding local overheating in the outer conduction zone. On the other hand, the gradual thickness change of the guide part can smooth the distribution of temperature gradient and mechanical stress, avoid stress concentration caused by cross-sectional mutation, reduce structural damage caused by thermal expansion difference, and improve reliability and life. At the same time, the structure with gradual thickness change reduces the material consumption of the guide part, which can effectively reduce cost and weight.

[0014] There is a first transition arc surface between the mounting rib and the inner conduction area, and a second transition arc surface between the mounting rib and the outer conduction area. The curvature of the second transition arc surface is smaller than the curvature of the first transition arc surface, so as to form a guide portion on the side of the mounting rib facing the outer conduction area.

[0015] In this solution, the curvature of the first transition arc surface between the mounting rib and the inner conduction area is relatively large, so that the transition between the mounting rib and the inner conduction area is relatively steep. The steep transition is not conducive to the heat transfer, thereby reducing the heat transfer from the mounting rib directly to the inner conduction area. The heat can only be transferred to the heated area first and then to the inner conduction area. The curvature of the second transition arc surface between the mounting rib and the outer conduction area is relatively small, so that the transition between the mounting rib and the outer conduction area is smoother, so that the heat can be directly transferred from the mounting rib to the outer conduction area, thereby increasing the priority of the heat on the mounting rib to the outer conduction area, so that more heat is transferred to the outer conduction area, and the temperature of the outer conduction area rises rapidly.

[0016] The outer conducting area is an annular area having a middle diameter, which divides the outer conducting area into an inner area and an outer area surrounding the outer periphery of the inner area, and the guide portion extends to the inner area.

[0017] In this solution, the guide portion extends to the inner area, which can not only ensure that the heat is quickly transferred to the outer conduction area and improve the strength of the outer conduction area, but also appropriately reduce the volume of the guide portion, thereby saving the overall material of the disk and reducing manufacturing costs.

[0018] The projection of the mounting rib toward the disk body forms a heating zone.

[0019] In this solution, the mounting ribs and the heated area together fully surround the heating tube. The heat of the heating tube can be partially transferred to the mounting ribs or directly transferred to the heated area, thereby improving the overall heat transfer efficiency of the heating tube to the dish body, causing the dish body to quickly heat up and heat the inner pot.

[0020] The mounting rib has a cold pipe section and a hot pipe section along the circumferential direction, the heating pipe includes a pipe body section and a pipe pin section, the pipe body section is located in the hot pipe section, the pipe pin section is located in the cold pipe section, and the wall thickness between the outer surface of the hot pipe section and the pipe body section is greater than the wall thickness between the outer surface of the cold pipe section and the pipe pin section.

[0021] In this solution, the pin sections are located at the head and tail ends of the heating tube, and the tube body section is located between the pin sections. Due to the characteristics of the heating tube, the temperature of the tube body section is higher than that of the pin section. The area with a thicker installation rib is specifically set on the outside of the tube body section with a higher temperature. This method can increase the structural strength of the plate body and improve the heat resistance of the plate body, especially the corresponding tube body section, so as to ensure that the heating plate maintains structural stability during normal cooking. The temperature of the pin section is relatively low. In order to ensure that it effectively transfers heat to the plate body, a cold tube section with a reduced thickness is set corresponding to the installation rib, so that the wall thickness of the installation rib wrapped around the outside of the pin section is reduced, which not only shortens the heat transfer path from the pin section to the plate body and improves the heat transfer efficiency, but also reduces the quality of the heating plate without affecting the working performance of the heating plate, which is beneficial to user experience and can also reduce the cost of the product.

[0022] The wall thickness of the outer conductive zone is not less than the wall thickness of the inner conductive zone.

[0023] In this solution, the wall thickness of the outer conduction zone is not less than that of the inner conduction zone. On the one hand, the heat can be transferred to the outer ring of the heating plate as much as possible through the plate body, and then transferred to the side wall of the inner pot, thereby improving the heating effect on the side wall of the inner pot. On the other hand, the structural strength of the outer conduction zone can be effectively improved, making it less likely to deform at high temperatures, thereby maintaining contact with the bottom wall of the inner pot. In addition, since the area of ​​the inner conduction zone is large and its thickness is reduced, the overall material used in the heating plate can be effectively reduced, thereby achieving the effect of reducing costs.

[0024] The wall thickness between the upper edge of the heating tube and the upper surface of the disk body is not less than the thickness of the outer conduction zone.

[0025] In this solution, thicker wall thickness is conducive to the convergence of heat, thereby further transferring the heat of the heating tube to the heated area and further to the external conduction area, improving the heat transfer priority of the external conduction area, and thus improving the heating effect on the side of the inner pot.

[0026] The bottom surface of the disc body is provided with reinforcing ribs, which extend from the center of the disc body through the inner conduction area to the outer conduction area. The outer conduction area is provided with a fixing column, and at least part of the reinforcing ribs pass through the fixing column.

[0027] In this solution, reinforcing ribs connect the inner conduction area, the mounting ribs and the outer conduction area, and part of the reinforcing ribs pass through the fixing columns of the dish body, so as to better strengthen the strength of the dish surface, reduce the probability of overall deformation of the dish body, improve high temperature resistance and deformation resistance, and maintain a close fit with the bottom wall of the inner pot.

[0028] The inner pot comprises a bottom wall, side walls and a transition section between the bottom wall and the side walls. The upper surface of the disk body is provided with a heat transfer arc surface for fitting with the bottom wall of the inner pot. The projection of the outer edge of the disk body toward the inner pot is located at the transition section or the side wall.

[0029] In the present solution, the area of ​​the heating plate is larger than the area of ​​the bottom wall of the inner pot, so that the upward projection of the outer edge of the heating plate is located at the transition section or the side wall. In this way, the heating plate can not only achieve heat transfer by contacting with the bottom wall of the inner pot, but also, because more heat is transferred to the outer conduction area, its outer edge can also perform non-contact heating on the transition section or the side wall by means of thermal radiation. By combining these two methods, the heating effect on the transition section and the side wall at the periphery of the bottom of the inner pot is greatly improved, the temperature rise of the side of the inner pot is more rapid, the heating uniformity with the central area of ​​the bottom of the inner pot is improved, the food in different areas is evenly heated, and the cooking effect is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0031] Figure 1 A bottom view of a heating plate according to an embodiment of the present application;

[0032] Figure 2 A cross-sectional view of a heating plate according to an embodiment of the present application;

[0033] Figure 3 for Figure 2 Magnified view of area A in the middle;

[0034] Figure 4 A cross-sectional view of a heating plate in another perspective according to an embodiment of the present application;

[0035] Figure 5 This is a cross-sectional view of a partial structure of a cooking utensil according to an embodiment of the present application.

[0036] in:

[0037] 1 disk body; 11 outer conduction area; 111 inner area; 112 outer area; 12 inner conduction area; 13 mounting convex rib; 131 hot pipe section; 132 cold pipe section; 133 first transition arc surface; 134 second transition arc surface; 14 opening; 15 reinforcing rib; 16 fixing column; 17 guide portion; 18 heating area; 19 flange;

[0038] 2 heating tube; 21 tube body section; 22 tube foot section;

[0039] 3 inner pot; 31 bottom wall; 32 side wall; 33 transition section;

[0040] 4 Temperature measuring components. DETAILED DESCRIPTION

[0041] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0042] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0043] In addition, in the description of the present application, it should be understood that the terms "top", "bottom", "inside", "outside", "axial", "radial", "circumferential", etc., indicating orientations or positional relationships are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0044] In this application, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; it can be a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0045] In the present application, unless otherwise clearly specified and limited, the first feature "above" or "below" the second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "implementation method", "example", "one embodiment", "example" or "specific example" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0046] like Figure 1 , Figure 2 As shown, a cooking utensil for improving the side heating effect comprises a pot body, a heating plate and an inner pot 3 arranged in the pot body, the inner pot 3 is placed above the heating plate, the heating plate comprises a heating tube 2 and a pot body 1, the bottom surface of the pot body 1 is provided with a mounting rib 13 protruding downward and extending in a ring shape, the heating tube 2 is integrally formed inside the mounting rib 13, the pot body 1 comprises a heating area 18 arranged corresponding to the mounting rib 13, an inner conduction area 12 located inside the heating area 18, and an outer conduction area 11 located outside the heating area 18, a guide portion 17 is convexly provided on the bottom surface of the pot body 1, and the guide portion 17 extends from the mounting rib 13 to the outer conduction area 11 to guide the mounting rib 13 to transfer heat to the outer conduction area 11.

[0047] Preferably, the disc body 1 is made of cast iron, and the heating tube 2 is integrally formed inside the disc body 1 by casting.

[0048] Preferably, if Figure 5 As shown, the bottom wall 31 of the inner pot 3 is provided with a concave arc surface, and the upper surface of the dish body 1 is provided with a heat transfer arc surface matching the concave arc surface, and the heat transfer arc surface fits the concave arc surface so that the inner conduction area 12, the heating area 18 and the outer conduction area 11 are all in contact with the bottom wall 31 of the inner pot 3 for heat transfer.

[0049] In the present application, the heating tube 2 is embedded in the mounting rib 13 of the disk body 1. Therefore, when heating, the heat of the heating tube 2 will first be transferred to the mounting rib 13, and then transferred from the mounting rib 13 to the corresponding heating zone 18 of the disk body 1. The disk body 1 is also provided with a guide portion 17. The guide portion 17 is a protruding structure and extends from the mounting rib 13 to the outer conduction zone 11. The guide portion 17 can guide the heat on the mounting rib 13 to be transferred to the outer conduction zone 11, thereby improving the heat transfer priority of the outer conduction zone 11, so that more heat from the mounting rib 13 and the heating zone 18 is transferred to the outer conduction zone 11. Since the inner conduction zone 12 is located on the inner side of the heating zone 18, after the heat is transferred to the inner conduction zone 12, it will gather in the inner conduction zone 12. Therefore, the inner conduction zone 12 is more likely to accumulate heat. Therefore, even if the heat is preferentially transferred to the outer conduction zone 11, the heat in the inner conduction zone 12 will not be too low. As a result, the heat is distributed more evenly in the inner conduction area 12 and the outer conduction area 11, the temperature difference between the two areas is reduced, the heating of the bottom wall 31 of the inner pot 3 is also more even, and the heating effect on the edge area of ​​the bottom wall 31 of the inner pot 3 is improved, so that more heat is obtained in this area, and the heat can be transferred to the side wall 32 of the inner pot 3 more promptly, thereby reducing the temperature difference between the side and the bottom of the inner pot 3, making the food in each area heated evenly, and improving the cooking effect and taste.

[0050] At the same time, the path for heat to be transferred from the heating tube 2 to the inner conduction zone 12 is: heating tube 2-installation rib 13-heating zone 18-inner conduction zone 12. Due to the setting of the guide portion 17, the heat of the heating tube 2 is transferred to the outer conduction zone 11 through two paths. The first path is that the heat of the heating tube 2 is transferred to the installation rib 13 and then directly transferred to the outer conduction zone 11 through the guide portion 17. The other path is heating tube 2-installation rib 13-heating zone 18-outer conduction zone 11. In this way, not only the paths for heat to be transferred to the outer conduction zone 11 are increased, but also the length of one heat transfer path is shortened, thereby improving the efficiency of heat transfer to the outer conduction zone 11.

[0051] In addition, the guide portion 17 is a structure protruding from the surface of the dish body 1, which extends to the outer conduction area 11 and increases the thickness of at least a part of the outer conduction area 11 to a certain extent. On the one hand, the efficiency of heat transfer from the mounting rib 13 to the outer conduction area 11 is further improved, making it easier for heat to be transferred to the outer conduction area 11. On the other hand, the structural strength of the outer conduction area 11 is also improved, reducing the risk of deformation or collapse of the outer conduction area 11 due to long-term heating, so that the arc surface of the surface can always keep in contact with the arc surface of the bottom wall 31 of the inner pot 3, thereby ensuring the heating efficiency of the edge area of ​​the bottom wall 31 of the inner pot 3.

[0052] Since the amount of heat transferred from the heating tube 2 to the inner conduction zone 12 is reduced, it is also avoided that a large amount of heat is gathered in the inner conduction zone 12 to cause excessive temperature rise in the inner conduction zone 12, thereby reducing the impact on the temperature measuring element 4 at the center of the heating plate, so that the temperature measuring element 4 is in contact with the center of the bottom wall 31 of the inner pot 3, and the heat of the inner pot 3 can be accurately detected.

[0053] It should be noted that the present application does not limit the structure of the heating plate. In one embodiment, the outer conduction zone 11 extends outward to the edge of the heating plate so that the inner conduction zone 12, the heated zone 18 and the outer conduction zone 11 completely cover the upper surface of the heating plate. Figure 2 As shown, the outer edge of the heating plate is provided with a flange 19 folded downward or upward. In this embodiment, the outer conduction zone 11 can extend to the inner side of the flange 19, that is, the flange 19 is located outside the outer conduction zone 11. The outer conduction zone 11 can also extend outward to the edge of the heating plate so that the flange 19 is located inside the outer conduction zone 11.

[0054] Preferably, if Figure 2 , Figure 3 As shown, the guide portion 17 is integrally formed with the disk body 1, so that the guide portion 17 and the mounting rib 13 are made of the same material and are closely connected, and the heat of the mounting rib 13 can be transferred to the guide portion 17 more directly and quickly, ensuring the heat transmission efficiency.

[0055] Preferably, if Figure 3 As shown, the thickness of the guide portion 17 gradually decreases from the mounting rib 13 toward the outer conducting area 11 .

[0056] The thickness of the guide portion 17 gradually decreases in the direction close to the outer conduction area 11. On the one hand, it can optimize the thermal resistance distribution on the guide portion 17 and improve the heat transfer efficiency. The gradually decreasing cross-sectional design has a larger cross-sectional area at the end connected to the mounting rib 13 (high temperature end), which can reduce the local thermal resistance, accelerate the heat extraction, and make the heat transfer from the mounting rib 13 to the guide portion 17 with higher efficiency; the cross-sectional area at the end connected to the outer conduction area 11 (low temperature end) is smaller, and the thermal resistance is reduced, thereby improving the heat transfer efficiency of the guide portion 17 to the outer conduction area 11. At the same time, the end of the guide portion 17 connected to the mounting rib 13 is thicker and can collect heat efficiently. In the process of extending to the outer conduction area 11, the guide portion 17 gradually becomes thinner so that the heat can be gradually diffused to the outer conduction area 11, so that the heat is more evenly distributed in the outer conduction area 11, and the local overheating of the outer conduction area 11 is avoided. On the other hand, the gradual thickness change of the guide portion 17 can smooth the distribution of temperature gradient and mechanical stress, avoid stress concentration caused by cross-sectional mutation, reduce structural damage caused by thermal expansion difference, and improve reliability and life. At the same time, the thickness gradient structure reduces the material usage of the guide portion 17, which can effectively reduce the cost and weight.

[0057] like Figure 2 , Figure 3 As shown, the guide portion 17 extends from the side wall 32 of the mounting rib 13 to the outer conducting area 11. The guide portion 17 has a connecting end connected to the mounting rib 13, and the thickness of the connecting end is less than the thickness of the mounting rib 13.

[0058] Among them, since the thickness of the guide part 17 gradually decreases, the lower surface of the guide part 17 can adopt an arc transition, or a slope or other shape transition, so as to make the outer surface of the guide part 17 more rounded, avoid generating large ridges or burrs on the surface of the guide part 17, and ensure the overall appearance and quality of the heating plate.

[0059] As a preferred embodiment of the present application, Figure 3 As shown, a first transition arc surface 133 is provided between the mounting rib 13 and the inner conduction area 12, and a second transition arc surface 134 is provided between the mounting rib 13 and the outer conduction area 11. The curvature of the second transition arc surface 134 is smaller than the curvature of the first transition arc surface 133, so as to form a guide portion 17 on the side of the mounting rib 13 facing the outer conduction area 11.

[0060] The first transition arc surface 133 between the mounting rib 13 and the inner conduction zone 12 has a large curvature, which makes the transition between the mounting rib 13 and the inner conduction zone 12 steeper. A steep transition is not conducive to heat transfer, thereby reducing the heat transfer from the mounting rib 13 directly to the inner conduction zone 12. The heat can only be transferred to the heated zone 18 first, and then to the inner conduction zone 12. The second transition arc surface 134 between the mounting rib 13 and the outer conduction zone 11 has a small curvature, which makes the transition between the mounting rib 13 and the outer conduction zone 11 smoother. Therefore, heat can be directly transferred from the mounting rib 13 to the outer conduction zone 11, thereby increasing the priority of heat transfer from the mounting rib 13 to the outer conduction zone 11, so that more heat is transferred to the outer conduction zone 11, and the outer conduction zone 11 is quickly heated up.

[0061] Of course, in other embodiments, the installation rib 13 and the inner conductive area 12 may also be transitioned in other ways, such as a bevel transition, or no additional transition is used, that is, a corner is formed between the installation rib 13 and the inner conductive area 12 .

[0062] Preferably, if Figure 1 As shown, the outer conducting area 11 is an annular area having a middle diameter, which divides the outer conducting area 111 into an inner area 111 and an outer area 112 surrounding the inner area 111 , and the guide portion 17 extends to the inner area 111 .

[0063] The guide portion 17 extends to the inner area 111, which can not only ensure that the heat is quickly transferred to the outer conduction area 11 and improve the strength of the outer conduction area 11, but also appropriately reduce the volume of the guide portion 17, thereby saving the overall material of the disk body 1 and reducing the manufacturing cost.

[0064] Specifically, the outer conductive region 11 is an annular region having an outer diameter D1 and an inner diameter D2, wherein the median diameter D=(D1+D2) / 2.

[0065] It should be noted that if Figure 2 , Figure 4 As shown, the projection of the mounting rib 13 toward the dish body 1 constitutes a heating zone 18, the side of the heating zone 18 close to the center of the dish body 1 is the inner conduction zone 12, and the side away from the center of the dish body 1 is the outer conduction zone 11. The mounting rib 13 and the heating zone 18 together fully surround the heating tube 2, and the heat of the heating tube 2 can be partially transferred to the mounting rib 13, or directly transferred to the heating zone 18, thereby improving the overall heat transfer efficiency of the heating tube 2 to the dish body 1, so that the dish body 1 quickly rises in temperature to heat the inner pot 3.

[0066] Furthermore, if Figures 2 to 4 As shown, the mounting rib 13 has a cold pipe section 132 and a hot pipe section 131 along the circumferential direction, the heating pipe 2 includes a pipe body section 21 and a pipe pin section 22, the pipe body section 21 is located in the hot pipe section 131, the pipe pin section 22 is located in the cold pipe section 132, and the wall thickness between the outer surface of the hot pipe section 131 and the pipe body section 21 is greater than the wall thickness between the outer surface of the cold pipe section 132 and the pipe pin section 22.

[0067] The pin sections 22 are located at the ends of the heating tube 2, and the tube section 21 is located between the pin sections 22. Due to the characteristics of the heating tube 2, the temperature of the tube section 21 is higher than that of the pin section 22. The area with a larger thickness of the mounting rib 13 is specifically set on the outside of the tube section 21 with a higher temperature. This method can increase the structural strength of the plate body 1 and improve the heat resistance of the plate body 1, especially the corresponding tube section 21, so as to ensure that the heating plate maintains structural stability during normal cooking. The temperature of the pin section 22 is relatively low. In order to ensure that it effectively transfers heat to the plate body 1, a cold tube section 132 with a reduced thickness is set corresponding to the mounting rib 13, so that the wall thickness of the mounting rib 13 wrapped around the outside of the pin section 22 is reduced, which not only shortens the heat transfer path from the pin section 22 to the plate body 1 and improves the heat transfer efficiency, but also reduces the quality of the heating plate without affecting the working performance of the heating plate, which is beneficial to user experience and can also reduce the cost of the product.

[0068] Specifically, Figure 1 , Figure 4As shown, the pin sections 22 at the head and tail of the heating tube 2 partially overlap in the radial direction of the disk body 1 so that the heating tube 2 is connected head and tail to form a ring structure. Therefore, the cold tube section 132 on which the rib 13 is installed is simultaneously covered with two pin sections 22. The wall thickness between the outer surface of the cold tube section 132 and the pin section 22 refers to the wall thickness between the outer surface of the cold tube section 132 and the pin section 22 closest to it.

[0069] As a preferred embodiment of the present application, Figure 2 As shown, the wall thickness of the outer conducting region 11 is not less than the wall thickness of the inner conducting region 12 .

[0070] The wall thickness of the outer conduction zone 11 is not less than the wall thickness of the inner conduction zone 12. On the one hand, the heat can be transferred to the outer ring of the heating plate as much as possible through the plate body 1 as the medium, and the heat transfer speed of the heated area 18 to the outer conduction zone 11 is not lower than the heat transfer speed to the inner conduction zone 12, and then transferred to the side wall 32 of the inner pot 3, thereby improving the heating effect on the side wall 32 of the inner pot 3. On the other hand, the structural strength of the outer conduction zone 11 can be effectively improved, so that it is not easy to deform at high temperature, thereby maintaining the fit with the bottom wall 31 of the inner pot 3. In addition, since the area of ​​the inner conduction zone 12 is large and its thickness is appropriately reduced, the overall material of the heating plate can be effectively reduced, thereby achieving the effect of reducing costs.

[0071] Preferably, the wall thickness of the outer conducting region 11 is greater than the wall thickness of the inner conducting region 12 .

[0072] Preferably, if Figure 1 , Figure 2 , Figure 4 , Figure 5 As shown, an opening 14 for the temperature measuring element 4 to pass through is provided at the center of the inner conduction zone 12, so the inner conduction zone 12 is also an annular structure, wherein the diameter (the difference between the outer diameter and the inner diameter) of the inner conduction zone 12 is D3, and the diameter (the difference between the outer diameter and the inner diameter) of the outer conduction zone 11 is D4, and D3>D4.

[0073] Furthermore, if Figure 2 , Figure 3 As shown, the wall thickness between the upper edge of the heating tube 2 and the upper surface of the disk body 1 is not less than the thickness of the outer conduction area 11 .

[0074] The thicker wall thickness is conducive to the convergence of heat, thereby further transferring the heat of the heating tube to the heated area 18 and further to the outer conduction area 11, thereby improving the heat transfer priority of the outer conduction area 11 and thus improving the heating effect on the side of the inner pot 3.

[0075] Preferably, if Figures 2 to 4As shown, the wall thickness A between the upper edge of the heating tube 2 and the upper surface of the disk body 1 ≥ the wall thickness B of the outer conduction zone 11 ≥ the wall thickness C of the inner conduction zone 12 > the wall thickness D between the outer surface of the hot tube section 131 and the tube body section 21 > the wall thickness E between the outer surface of the cold tube section 132 and the tube pin section 22.

[0076] Heating plates are commonly divided into two sizes according to heating power. Among them, the wall thickness B of the outer conduction zone 11 of a 600W heating plate is 2.4mm-3mm; the wall thickness A between the upper edge of the heating tube 2 and the upper surface of the plate body 1 is 2.5mm-3.5mm; the wall thickness C of the inner conduction zone 12 is 2.2mm-2.8mm; the wall thickness D between the outer surface of the heat pipe section 131 and the tube body section 21 is 1.5mm-2mm.

[0077] The wall thickness B of the outer conduction zone 11 of the 860W heating plate is 2.5mm-3mm; the wall thickness A between the upper edge of the heating tube 2 and the upper surface of the plate body 1 is 2.7mm-3.7mm; the wall thickness C of the inner conduction zone 12 is 2.4mm-2.8mm; the wall thickness D between the outer surface of the heat pipe section 131 and the tube body section 21 is 1.6mm-2.2mm.

[0078] Preferably, if Figure 4 As shown, the wall thickness E between the outer surface of the cold pipe section 132 and the tube pin section 22 is 1 mm-1.5 mm.

[0079] It should be noted that the outer conduction zone 11 may be a structure with uniform wall thickness, or may be designed as a structure with wall thickness gradually decreasing from the inside to the outside, wherein the wall thickness of the outer conduction zone 11 at one end close to the mounting rib 13 is B, satisfying the above-mentioned dimensional relationship.

[0080] In a preferred embodiment, Figure 1 As shown, the bottom surface of the disk body 1 is provided with reinforcing ribs 15 , which extend from the center of the disk body 1 through the inner conduction area 12 to the outer conduction area 11 . The outer conduction area 11 is provided with fixing columns 16 , and at least part of the reinforcing ribs 15 pass through the fixing columns 16 .

[0081] The reinforcing ribs 15 connect the inner conduction area 12, the mounting ribs 13 and the outer conduction area 11, and part of the reinforcing ribs 15 pass through the fixing columns 16 of the dish body 1, so as to better strengthen the dish surface strength, reduce the probability of overall deformation of the dish body 1, improve the high temperature resistance and deformation resistance, and maintain a close fit with the bottom wall 31 of the inner pot 3.

[0082] Specifically, in one embodiment, Figure 1 As shown, there are three fixing columns 16 evenly spaced along the circumference of the disc body 1 , and there are six reinforcing ribs 15 radially extending outward from the center of the disc body 1 , wherein three reinforcing ribs 15 pass through the fixing columns 16 .

[0083] Preferably, if Figure 5 As shown, the inner pot 3 includes a bottom wall 31, a side wall 32 and a transition section 33 located between the bottom wall 31 and the side wall 32. The upper surface of the plate body 1 is provided with a heat transfer arc surface for fitting with the bottom wall 31 of the inner pot 3. The projection of the outer edge of the plate body 1 toward the inner pot 3 is located at the transition section 33 or the side wall 32.

[0084] The area of ​​the heating plate is larger than the area of ​​the bottom wall 31 of the inner pot 3, so that the upward projection of the outer edge of the heating plate is located at the transition section 33 or the side wall 32. In this way, the heating plate can not only achieve heat transfer by contacting with the bottom wall 31 of the inner pot 3, but also, because more heat is transferred to the outer conduction area 11, its outer edge can also perform non-contact heating on the transition section 33 or the side wall 32 by heat radiation. Through the combination of these two methods, the heating effect of the transition section 33 and the side wall 32 on the outer periphery of the bottom of the inner pot 3 is greatly improved, the temperature rise of the side of the inner pot 3 is faster, the heating uniformity of the central area of ​​the bottom of the inner pot 3 is improved, the food in different areas is evenly heated, and the cooking effect is improved.

[0085] Through experimental testing, the test method is to arrange two points on the upper and lower sides of the side wall of the inner pot for temperature measurement, where point M is located above point N, and the inner pot is placed on a traditional heating plate and a heating plate of the present application for waterless dry heating for 3 minutes, and the temperature of point M and point N is measured respectively. The test data is as follows:

[0086] Experiment 1: This experiment uses a traditional heating plate to heat the inner pot, where the highest temperature at point M is 71°C and the highest temperature at point N is 96°C.

[0087] Experiment 2: In this experiment, the heating plate in the present application was used to heat the inner pot, wherein the maximum temperature at point M was 131°C and the maximum temperature at point N was 156°C.

[0088] It can be seen from the above test data that the heating effect of the present application scheme on the side wall of the inner pot is improved by more than 30% compared with the traditional scheme.

[0089] In addition, the energy efficiency of the heating plate was experimentally tested. The energy efficiency calculation formula can be found in "GB 21456-2024 Energy Efficiency Limits and Energy Efficiency Grades for Household and Similar Purpose Kitchen Appliances". The experimental data are as follows:

[0090] Experiment 1: A traditional heating plate with a heating power of 815W (corresponding to a cooking utensil with a capacity of 4L) and the heating plate in this application were respectively selected and tested under cold pot and cold plate conditions. The energy efficiency of the traditional heating plate was 85.11, and the energy efficiency of the heating plate in this application was 86.2. After three retests, the energy efficiencies of the heating plate in this application were 87, 87, and 85.8, respectively. It can be seen that for a cooking utensil with a capacity of 4L using an 815W heating plate, using the heating plate in this application can improve the energy efficiency by about 1-1.5.

[0091] Experiment 2: A traditional heating plate with a heating power of 619W (corresponding to a cooking utensil with a capacity of 3L) and the heating plate in this application were respectively selected and tested under cold pot and cold plate conditions. The energy efficiency of the traditional heating plate was 82.37, and the energy efficiency of the heating plate in this application was 83.48. After repeated testing, the energy efficiency of the traditional heating plate was 82.5, and the energy efficiency of the heating plate in this application was 83.07. It can be seen that for a cooking utensil with a capacity of 3L using a 619W heating plate, using the heating plate in this application can improve the energy efficiency by about 1.

[0092] At the same time, after weight testing, the heating plate of the present application is more than 25g lighter than the traditional heating plate. While reducing costs, the thermal conductivity and energy efficiency are improved, and the structural strength is also improved.

[0093] Anything not described in this application can be achieved by adopting or drawing on existing technologies.

[0094] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from other embodiments.

[0095] The above is only an embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims

1. A cooking utensil for improving the side heating effect, comprising a pot body, a heating plate arranged in the pot body and an inner pot, wherein the inner pot is placed above the heating plate, characterized in that: The heating plate includes a heating tube and a plate body, the bottom surface of the plate body is provided with a mounting rib protruding downward and extending in a ring shape, the heating tube is integrally formed inside the mounting rib, the plate body includes a heating zone arranged corresponding to the mounting rib, an inner conduction zone located inside the heating zone, and an outer conduction zone located outside the heating zone, and a guide portion is convexly provided on the bottom surface of the plate body, the guide portion extends from the mounting rib to the outer conduction zone to guide the mounting rib to transfer heat to the outer conduction zone.

2. The cooking device for improving the side heating effect according to claim 1, characterized in that: The thickness of the guide portion gradually decreases from the mounting rib toward the outer conduction area.

3. The cooking device for improving the side heating effect according to claim 1, characterized in that: A first transition arc surface is provided between the mounting rib and the inner conduction zone, and a second transition arc surface is provided between the mounting rib and the outer conduction zone. The curvature of the second transition arc surface is smaller than the curvature of the first transition arc surface, so as to form the guide portion on the side of the mounting rib facing the outer conduction zone.

4. The cooking device for improving the side heating effect according to claim 1, characterized in that: The outer conductive area is an annular area having a middle diameter. The middle diameter divides the outer conductive area into an inner area and an outer area surrounding the outer periphery of the inner area. The guide portion extends to the inner area.

5. The cooking device for improving the side heating effect according to claim 1, characterized in that: The projection of the mounting rib toward the disk body constitutes the heating area.

6. The cooking device for improving the side heating effect according to claim 5, characterized in that: The mounting rib has a cold pipe section and a hot pipe section along the circumferential direction, the heating pipe includes a pipe body section and a pipe pin section, the pipe body section is located in the hot pipe section, the pipe pin section is located in the cold pipe section, and the wall thickness between the outer surface of the hot pipe section and the pipe body section is greater than the wall thickness between the outer surface of the cold pipe section and the pipe pin section.

7. The cooking device for improving the side heating effect according to claim 1, characterized in that: The wall thickness of the outer conducting region is not less than the wall thickness of the inner conducting region.

8. The cooking device for improving the side heating effect according to claim 7, characterized in that: The wall thickness between the upper edge of the heating tube and the upper surface of the disk body is not less than the thickness of the outer conduction zone.

9. The cooking device for improving the side heating effect according to claim 1, characterized in that: The bottom surface of the disk body is provided with reinforcing ribs, and the reinforcing ribs extend from the center of the disk body through the inner conduction area to the outer conduction area. The outer conduction area is provided with a fixing column, and at least part of the reinforcing ribs pass through the fixing column.

10. The cooking device for improving the side heating effect according to claim 1, characterized in that: The inner pot comprises a bottom wall, a side wall and a transition section between the bottom wall and the side wall. The upper surface of the plate body is provided with a heat transfer arc surface for fitting with the bottom wall of the inner pot. The projection of the outer edge of the plate body toward the inner pot is located at the transition section or the side wall.

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