Cover body and cooking device

Abstract

The invention provides a cover body and a cooking device. The cover body comprises a cover body; the oxidation layer is arranged on the first surface of the cover body, and the oxidation layer has hydrophilicity and is used for enabling condensate water to flow on the oxidation layer. Due to the fact that the oxidation layer is arranged on the first surface of the cover body and has hydrophilicity, condensate water wets the surface of the oxidation layer and rapidly diffuses to form a liquid film, water drops cannot be formed and directly drop on food materials in the cooking cavity, and then the cooking effect and appearance of the food materials are guaranteed.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and more particularly, to a lid and a cooking device. Background Art

[0002] Currently, utensils for steam cooking are widely used in home cooking due to their uniform heating, healthiness, and convenience.

[0003] However, in the related art, there is a large amount of condensed water on the inner surface of the pot lid. During the cooking process, the condensed water is likely to drip, affecting the cooking effect. Summary of the Invention

[0004] The embodiments of the present invention aim to at least solve one of the technical problems existing in the prior art.

[0005] To this end, a first aspect of the embodiments of the present invention provides a lid.

[0006] A second aspect of the embodiments of the present invention provides a cooking device.

[0007] In view of this, according to the first aspect of the embodiments of the present invention, there is provided a lid, which includes: a lid body; an oxide layer provided on a first surface of the lid body, the oxide layer having hydrophilicity and being configured to allow condensed water to flow on the oxide layer.

[0008] The lid provided by the embodiments of the present invention includes a lid body and an oxide layer. Specifically, the oxide layer is provided on the first surface of the lid body. It can be understood that the lid is configured to be suitable for covering the body, wherein the body is provided with a cooking cavity. That is to say, when the lid covers the body, the lid can seal the cooking cavity to prevent the steam in the cooking cavity from escaping during the operation of the cooking device, ensuring the heating effect of the cooking device.

[0009] Optionally, the first surface is the inner surface of the lid body, or the first surface is the outer surface of the lid body.

[0010] The oxide layer has hydrophilicity, that is, the oxide layer exhibits a hydrophilic surface state. When the steam in the cooking cavity contacts the relatively low-temperature lid, condensed water will be formed. Since the first surface of the lid body is provided with an oxide layer and the oxide layer has hydrophilicity, the condensed water wets and rapidly spreads on the surface of the oxide layer to form a liquid film, rather than forming water droplets that directly drip onto the ingredients in the cooking cavity, thereby ensuring the cooking effect and appearance of the ingredients.

[0011] Moreover, when the lid opens the cooking cavity and the lid is placed on the tabletop, water droplets will not form and drip onto the tabletop, improving the user experience.

[0012] In addition, the condensed water wets the surface of the oxide layer and rapidly diffuses to form a liquid film. That is to say, the condensed water can flow down along the oxide layer and be discharged, preventing the condensed water from dripping onto the food when the amount of condensed water is large, and further ensuring the taste and appearance of the food after cooking. Moreover, it can also prevent the user from being scalded by the high-temperature condensed water on the inner side of the lid when opening the lid, improving the use safety of the cooking device.

[0013] Specifically, when the amount of condensed water is small, the condensed water diffuses on the oxide layer to form a liquid film and does not form water droplets that drip. When more condensed water accumulates, after the condensed water diffuses on the oxide layer to form a liquid film, it flows down along the surface of the oxide layer and is discharged.

[0014] In addition, the lid provided by the above technical solution of the present invention further has the following additional technical features:

[0015] In some technical solutions, optionally, the oxide layer includes a micro-nano structure.

[0016] In this technical solution, it is defined that the oxide layer includes a micro-nano structure. That is to say, surface oxidation treatment is performed on the first surface of the lid body to form a micro-nano structure, that is, the oxide layer is a regular oxide layer. That is, a structure with a size of micrometers or nanometers is formed on the first surface of the lid body to make the oxide layer have hydrophilic properties. Thereby, the condensed water wets the surface of the oxide layer and rapidly diffuses to form a liquid film, rather than forming water droplets that directly drip onto the food in the cooking cavity, and further ensuring the cooking effect and appearance of the food.

[0017] In some technical solutions, optionally, the micro-nano structure includes a plurality of hydrophilic pores, and the plurality of hydrophilic pores are arranged at intervals on the first surface.

[0018] In this technical solution, it is defined that the micro-nano structure includes a plurality of hydrophilic pores. Specifically, the plurality of hydrophilic pores are arranged at intervals on the first surface. That is to say, surface oxidation treatment is performed on the first surface of the lid body to form a micro-nano structure with a plurality of hydrophilic pores, so that the oxide layer has excellent hydrophilic properties, making the condensed water wet the surface of the oxide layer and rapidly diffuse to form a liquid film, rather than forming water droplets that directly drip onto the food in the cooking cavity, and further ensuring the cooking effect and appearance of the food.

[0019] It can be understood that when performing surface oxidation treatment on the first surface of the lid body, the formed micro-nano structure is relatively dense near the first surface, and the side facing away from the first surface is a porous structure with certain pores, that is, a plurality of hydrophilic pores.

[0020] Optionally, the surface oxidation treatment includes hard oxidation or micro-arc oxidation.

[0021] In some technical solutions, optionally, the diameter D of at least one hydrophilic pore satisfies 1μm ≤ D ≤ 80μm.

[0022] In this technical solution, it is defined that the aperture of at least one hydrophilic pore is between 1 μm and 80 μm. That is to say, a micron structure is formed on the surface of the oxide layer, so that the oxide layer exhibits a hydrophilic surface state, that is, the surface of the oxide layer has the characteristics of infiltration and diversion. At the same time, due to the small aperture of the hydrophilic pores, it is also possible to avoid the contamination of the pores by impurities and the like.

[0023] Specifically, when the steam in the cooking cavity contacts the relatively low-temperature cover body, condensed water will be formed. Since the cover body is provided with an oxide layer and the oxide layer has a plurality of hydrophilic pores, the condensed water wets and quickly spreads on the surface of the oxide layer to form a liquid film, rather than forming water droplets that directly drip onto the food in the cooking cavity, thereby ensuring the cooking effect and appearance of the food.

[0024] In some technical solutions, optionally, the diameter D of at least one hydrophilic pore satisfies 5 μm ≤ D ≤ 25 μm.

[0025] In this technical solution, it is further defined that the aperture of the hydrophilic pore is between 5 μm and 25 μm. That is, the aperture of the hydrophilic pore is further reduced to between 5 μm and 25 μm. Thus, while the oxide layer has the characteristics of infiltration and diversion, it is further possible to avoid the contamination of the pores by impurities and the like.

[0026] In some technical solutions, optionally, the wetting angle α of the oxide layer satisfies α ≤ 30°.

[0027] In this technical solution, it is defined that the wetting angle of the oxide layer is less than or equal to 30°. Specifically, in the cold state (room temperature state of 25 °C), the wetting angle is less than or equal to 30°, so that the surface of the oxide layer has excellent hydrophilic effect. When the steam in the cooking cavity contacts the relatively low-temperature cover body, condensed water will be formed. Since the wetting angle of the surface of the oxide layer is less than or equal to 30°, the condensed water wets and quickly spreads on the surface of the oxide layer to form a liquid film, rather than forming water droplets that directly drip onto the food in the cooking cavity, thereby ensuring the cooking effect and appearance of the food.

[0028] Specifically, during the operation of the cooking device, the temperature in the cooking cavity rises to nearly 100 °C. The surface energy of the water droplet decreases with the increase of temperature, and the wetting angle further decreases, which can better improve the wettability of the condensed water on the surface of the oxide layer.

[0029] In some technical solutions, optionally, the cover body is an aluminum-based composite part; or the first surface is an aluminum-based composite surface.

[0030] In this technical solution, it is defined that the first surface is an aluminum-based composite surface. Since the oxide layer is disposed on the first surface, that is to say, the side surface of the cover body facing the oxide layer is an aluminum-based composite surface. Or, the cover body is an aluminum alloy composite part, that is to say, the cover body is made of aluminum-based composite material. It can be understood that when the cover body is made of aluminum-based composite material, the side surface of the cover body facing the oxide layer is an aluminum-based composite surface.

[0031] Thus, surface oxidation treatment can be carried out on the aluminum-based composite surface, such as hard anodizing or micro-arc oxidation, which can form an oxide layer with multiple pores (hydrophilic pores), namely a micro-nano structure, on the aluminum-based composite surface. Furthermore, the oxide layer exhibits excellent hydrophilic effect. When steam contacts the cover body to form condensed water, the condensed water wets and quickly spreads on the surface of the oxide layer to form a liquid film, rather than forming water droplets that drip off, thereby improving the taste and appearance of the cooked food.

[0032] Optionally, the cover body is an aluminum alloy part, which can improve the structural strength of the cover body and is beneficial to extending the service life of the cover body.

[0033] Optionally, the first surface is an aluminum alloy surface.

[0034] In some technical solutions, optionally, the cover body further includes a second surface opposite to the first surface, and oxide layers are respectively provided on the first surface and the second surface.

[0035] In this technical solution, it is defined that the cover body includes a first surface and a second surface opposite to each other, that is to say, the cover body includes an inner surface and an outer surface, and oxide layers are provided on both the inner surface and the outer surface. Since the oxide layer has hydrophilicity, that is to say, the oxide layer exhibits a hydrophilic surface state.

[0036] Specifically, when the steam in the cooking cavity contacts the relatively low-temperature cover body, condensed water will be formed. Since the cover body is provided with an oxide layer and the oxide layer has hydrophilicity, the condensed water wets and quickly spreads on the surface of the oxide layer to form a liquid film, rather than forming water droplets that directly drip onto the food in the cooking cavity, thereby ensuring the cooking effect and appearance of the food. Moreover, when the cover body is opened to the cooking cavity and the cover body is placed on the tabletop, water droplets will not form and drip onto the tabletop, improving the user experience.

[0037] In addition, oxide layers are provided on both the inner surface and the outer surface of the cover body, which can facilitate the formation of the oxide layer on the surface of the cover body, reduce the manufacturing difficulty of the cover body, and improve the production efficiency of the cover body.

[0038] Optionally, during the manufacturing process of the cover body, the cover body can be directly placed in an electrolyte solution, and under the condition of set parameters, oxide layers are formed on each surface of the cover body.

[0039] In some technical solutions, optionally, under the conditions of a current of 15 A, a termination voltage of 500 V, a frequency of 800 Hz, a temperature of 0 °C to 10 °C, and an electrolysis time of 50 min to 120 min, the first surface is subjected to surface oxidation treatment with an electrolyte to obtain an oxide layer; wherein, the electrolyte comprises 15 g / L to 21 g / L of Na2O·nSiO2, 1 g / L to 5 g / L of NaOH, 18 g / L to 22 g / L of C3H8O3, and 3 g / L to 8 g / L of (NaPO3)6.

[0040] In this technical solution, the process parameters for the oxidation treatment on the first surface of the cover body are as follows:

[0041] Electrolyte composition: 15 g / L - 21 g / L Na2O·nSiO2, 1 g / L - 5 g / L NaOH, 18 g / L - 22 g / L C3H8O3, 3 g / L - 8 g / L (NaPO3)6.

[0042] Set parameters: current 15 A, termination voltage 500 V, electrolysis time 50 min to 120 min, frequency 800 Hz, temperature 0 °C to 10 °C.

[0043] That is to say, under the set parameter conditions, the cover body is placed in the above-mentioned electrolyte, so that an oxide layer with a micro-nano structure can be formed on the surface of the cover body. The surface of the micro-nano structure close to the cover body is relatively dense, and the surface facing away from the cover body is a porous structure with certain pores, that is, a plurality of hydrophilic pores.

[0044] It can be understood that after the oxide layer is formed, the irregular parts on the surface of the oxide layer can be polished off. That is to say, after the oxide layer is formed, the pore diameter of the hydrophilic pores on the oxide layer can be controlled by polishing to ensure the hydrophilic effect of the oxide layer.

[0045] According to the second aspect of the present invention, a cooking device is provided, including the cover body provided in any of the above technical solutions, and thus has all the beneficial technical effects of this cover body, which will not be elaborated here.

[0046] Furthermore, the cooking device further includes a main body provided with a cooking cavity, and the cover body is configured to be suitable for covering the main body, and the first surface is the side of the cover body facing the cooking cavity.

[0047] The cooking device provided by the embodiment of the present invention includes a cover body and a main body. Specifically, the main body is provided with a cooking cavity, and the cover body is suitable for covering the main body. That is to say, when the cover body covers the main body, the cover body can seal the cooking cavity to prevent the steam in the cooking cavity from dissipating during the working state of the cooking device, and ensure the heating effect of the cooking device.

[0048] The first surface is the side of the lid body facing the cooking cavity. That is to say, the first surface is the inner surface of the lid body, and the oxide layer is provided on the inner surface of the lid body. And the oxide layer has hydrophilicity, that is to say, the oxide layer exhibits a hydrophilic surface state.

[0049] Specifically, when the steam in the cooking cavity contacts the relatively low-temperature lid body, condensed water will be formed. Since the lid body is provided with an oxide layer and the oxide layer has hydrophilicity, the condensed water wets and quickly spreads on the surface of the oxide layer to form a liquid film, rather than forming water droplets that directly drip onto the ingredients in the cooking cavity, thereby ensuring the cooking effect and appearance of the ingredients.

[0050] Moreover, the condensed water condensed on the oxide layer spreads on the surface of the oxide layer to form a liquid film. That is to say, the condensed water can flow down along the oxide layer and be discharged, preventing water droplets from dripping onto the tabletop when the user opens the lid, and also preventing the high-temperature condensed water on the inner side of the lid from scalding the user when opening the lid, improving the use safety of the cooking device.

[0051] Optionally, the cooking device includes a steamer, a rice cooker, a soymilk maker or a blender, etc.

[0052] In addition, the cooking device provided according to the above technical solution of the present invention further has the following additional technical features:

[0053] In some technical solutions, optionally, a diversion groove is provided on the side of the body facing the lid body. When the lid body is covered on the body, the end of the lid body facing the body is located in the diversion groove, and there is a gap between the oxide layer on the first surface and the inner wall of the diversion groove.

[0054] In this technical solution, it is defined that a diversion groove is provided on the side of the body facing the lid body. Specifically, when the lid body is covered on the body to close the cooking cavity, the end of the lid body facing the body is located in the diversion groove, and there is a gap between the oxide layer on the first surface and the inner wall of the diversion groove.

[0055] Specifically, during the operation of the cooking device, when the steam in the cooking cavity contacts the relatively low-temperature inner surface of the lid body, condensed water is formed on the inner surface of the lid body, that is, condensed water is formed on the oxide layer.

[0056] Since the oxide layer has hydrophilicity, the condensed water wets and spreads on the oxide layer without forming water droplets that drip. And the condensed water on the oxide layer can flow down along the surface of the oxide layer and enter the diversion groove. That is to say, by providing a diversion groove to collect the condensed water condensed on the oxide layer, it is possible to prevent the condensed water from dripping onto the ingredients, and at the same time, the condensed water can be discharged through the diversion groove, preventing residual condensed water from slipping onto the tabletop when the user opens the lid, improving the user experience.

[0057] Moreover, there is a gap between the oxide layer on the first surface and the inner wall of the diversion groove, which can prevent the condensed water in the diversion groove from overflowing onto the food ingredients, further ensuring the cooking effect of the food ingredients.

[0058] In some technical solutions, optionally, the main body is further provided with at least one drain port, and the at least one drain port is communicated with the diversion groove for discharging the liquid in the diversion groove.

[0059] In this technical solution, it is defined that the main body is further provided with at least one drain port. Specifically, the at least one drain port is communicated with the diversion groove. It can be understood that the condensed water flowing into the diversion groove from the oxide layer is discharged from the diversion groove through the at least one drain port, thereby preventing the residual condensed water from sliding onto the tabletop when the user opens the lid.

[0060] Moreover, by providing at least one drain port to discharge the condensed water in the diversion groove, it can also prevent the condensed water in the diversion groove from overflowing onto the food ingredients due to water storage, further improving the cooking effect of the food ingredients. And it can prevent the condensed water from accumulating in the diversion groove, causing some condensed water to adhere to the bottom of the lid and spill onto the tabletop when opening the lid, enhancing the user experience.

[0061] Optionally, the number of drain ports can be multiple. Specifically, the number of drain ports can be set according to the heating power of the cooking device and the amount of condensed water generated.

[0062] In some technical solutions, optionally, the main body includes a base assembly, a steamer basket, and a steaming rack. Among them, the base assembly is provided with a steam generating member, the steam generating member is communicated with the cooking cavity, the steamer basket is arranged on the base assembly, the lid is adapted to cover the steamer basket or the base assembly, and the steaming rack is arranged on the steamer basket and / or the base assembly and is located in the cooking cavity; the diversion groove is arranged on the base assembly and / or the steamer basket.

[0063] In this technical solution, it is defined that the main body includes a base assembly, a steamer basket, and a steaming rack. Specifically, the base assembly is provided with a steam generating member. It can be understood that when the cooking device works, the steam generating member can generate steam, thereby heating and cooking the food ingredients in the cooking cavity through the steam.

[0064] The steamer basket is arranged on the base assembly. Specifically, the steamer basket is detachably arranged on the base assembly, so that it is possible to choose whether to place the steamer basket according to the amount of food ingredients to be cooked. Optionally, the number of steamer baskets is multiple, and the multiple steamer baskets are arranged along the height direction of the main body, that is, it is possible to choose a single-layer steamer basket or a multi-layer steamer basket according to the amount of food ingredients to be cooked.

[0065] It can be understood that when the steamer basket is not placed, the lid is placed on the base assembly, and the steaming rack is placed on the base assembly. When the steamer basket is placed, the lid is placed on the topmost steamer basket, and the steaming rack is placed on the base assembly or the steamer basket, or the steaming racks are placed on both the base assembly and the steamer basket. Specifically, it can be set according to actual needs.

[0066] The diversion groove is provided on the base assembly and / or the steamer basket. Specifically, when the steamer basket is not placed, the lid is placed on the base assembly. Since the diversion groove is provided on the base assembly, the condensed water on the inner surface of the lid can be collected.

[0067] When the steamer basket is placed, the lid is placed on the topmost steamer basket. Since the diversion groove is provided on the steamer basket, the condensed water on the inner surface of the lid can be collected.

[0068] In addition, in the case of placing the steamer basket, the diversion groove can also be provided on the base assembly. Specifically, after the condensed water on the inner surface of the lid flows into the diversion groove on the steamer basket, it is discharged through at least one drain port on the steamer basket, flows along the inner wall of the steamer basket into the diversion groove on the base assembly, and is discharged into the water receiving tray of the base assembly through at least one drain port on the base assembly, realizing the centralized collection and treatment of the condensed water and preventing water storage.

[0069] Optionally, the steam generating member includes a heating device and a water tank, and the heating device can heat the water in the water tank to generate steam.

[0070] In some technical solutions, optionally, the distance d between the side of the oxide layer on the first surface close to the cooking cavity and the steaming rack satisfies 4mm ≤ d ≤ 6mm.

[0071] In this technical solution, the distance between the steaming rack and the side of the oxide layer on the inner surface of the lid body close to the cooking cavity and the steaming rack is limited to be between 4mm and 6mm. That is to say, the distance between the surface of the oxide layer on the inner surface of the lid body and the steaming rack is between 4mm and 6mm.

[0072] It can be understood that the steaming rack is used to place food ingredients. That is to say, the food ingredients are placed in the cooking cavity through the steaming rack. During the cooking process of the cooking device, the high-temperature steam generated by the steam generating member heats the food ingredients on the steaming rack for cooking.

[0073] Specifically, the steam in the cooking cavity contacts the inner surface of the lid with a lower temperature and generates condensed water. Due to the existence of the oxide layer on the inner surface of the lid body, the condensed water wets and diffuses on the surface of the oxide layer to form a liquid film, and does not form water droplets that drip onto the food ingredients, ensuring the cooking effect of the food ingredients.

[0074] Meanwhile, due to the Coanda effect, the droplets have the inertia to flow along the attached wall surface, that is, the condensed water flows downward along the surface of the oxide layer and enters the diversion groove, realizing the centralized discharge of the condensed water, preventing the condensed water droplets from falling onto the tabletop when the lid is opened, and improving the user experience.

[0075] Since the confluence of the droplets is relatively large, a distance of 4 mm to 6 mm is reserved between the surface of the oxide layer on the inner surface of the lid body and the steaming rack, so as to prevent the condensed water from overflowing onto the steaming rack during the flow on the surface of the oxide layer, and further prevent the condensed water from overflowing onto the food materials on the steaming rack, further ensuring the taste and appearance of the food materials after cooking.

[0076] In some technical solutions, optionally, the base assembly includes a base and a water receiving tray. Among them, the steam generating member is arranged on the base, the water receiving tray is arranged on the side of the base facing the steamer, and is communicated with the diversion groove; when the diversion groove is arranged on the base assembly, the diversion groove is arranged on the water receiving tray.

[0077] In this technical solution, it is defined that the base assembly includes a base and a water receiving tray. Specifically, the steam generating member is arranged on the base, the water receiving tray is arranged on the side of the base facing the lid body, and the water receiving tray is communicated with the diversion groove.

[0078] When placing the steamer, the lid body is covered on the topmost steamer. The water receiving tray and the steamer are both provided with diversion grooves. Specifically, after the condensed water on the inner surface of the lid body flows into the diversion groove on the steamer, it is discharged through at least one drain port on the steamer, flows along the inner wall of the steamer into the diversion groove on the water receiving tray, and is discharged into the collection cavity of the water receiving tray through at least one drain port on the water receiving tray, realizing the centralized collection and treatment of the condensed water and preventing water storage.

[0079] When the steamer is not placed, the lid body is covered on the water receiving tray. Since the water receiving tray is provided with a diversion groove, the condensed water on the inner surface of the lid body can be collected.

[0080] Optionally, the water receiving tray is removably arranged on the base, which is convenient for removing and treating the condensed water from the base after the water receiving tray collects a certain amount of condensed water.

[0081] The additional aspects and advantages of the present invention will be given in the following description part, some will become obvious from the following description, or will be understood through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0082] The above and / or additional aspects and advantages of the present invention will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, in which:

[0083] Figure 1 It shows a partial structural schematic diagram of the lid body according to an embodiment of the present invention;

[0084] Figure 2 One of the schematic structural diagrams of a cooking device according to an embodiment of the present invention is shown;

[0085] Figure 3 Shown is Figure 2 An enlarged view of the cooking device of the illustrated embodiment at A;

[0086] Figure 4 The schematic structural diagram of a steamer according to an embodiment of the present invention is shown;

[0087] Figure 5 Another schematic structural diagram of a cooking device according to an embodiment of the present invention is shown;

[0088] Figure 6 One of the schematic diagrams of the hydrophilicity test of an oxide layer according to an embodiment of the present invention is shown;

[0089] Figure 7 Another schematic diagram of the hydrophilicity test of an oxide layer according to an embodiment of the present invention is shown.

[0090] Among them, Figures 1 to 5 The corresponding relationship between the reference numerals and the component names in the drawings is as follows:

[0091] 100 cover body, 110 cover main body, 111 first surface, 112 second surface, 120 oxide layer, 200 cooking device, 210 main body, 211 cooking cavity, 212 diversion groove, 213 drain port, 220 base assembly, 221 steam generating member, 222 base, 223 water receiving tray, 230 steamer, 240 steaming rack. Detailed implementation manners

[0092] In order to be able to more clearly understand the above objects, features and advantages of the present invention, the present invention will be further described in detail below with reference to the drawings and specific implementation manners. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments may be combined with each other.

[0093] Many specific details are set forth in the following description in order to fully understand the present invention. However, the present invention may be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited by the specific embodiments disclosed below.

[0094] The following refers to Figures 1 to 7 to describe the cover body 100 and the cooking device 200 provided according to some embodiments of the present invention.

[0095] In an embodiment according to the present application, as Figure 1As shown, a cover body 100 is proposed. The cover body 100 includes: a cover main body 110; an oxide layer 120 provided on the first surface 111 of the cover main body 110. The oxide layer 120 has hydrophilicity and is used to make condensed water flow on the oxide layer 120.

[0096] The cover body 100 provided by the embodiment of the present invention includes a cover main body 110 and an oxide layer 120. Specifically, the oxide layer 120 is provided on the first surface 111 of the cover main body 110. It can be understood that the cover body 100 is configured to be suitable for covering the main body 210, wherein the main body 210 is provided with a cooking cavity 211. That is to say, when the cover body 100 covers the main body 210, the cover body 100 can close the cooking cavity 211 to prevent the steam in the cooking cavity 211 from dissipating during the working state of the cooking device 200 and ensure the heating effect of the cooking device 200.

[0097] Optionally, the first surface 111 is the inner surface of the cover main body 110, or the first surface 111 is the outer surface of the cover main body 110.

[0098] The oxide layer 120 has hydrophilicity, that is to say, the oxide layer 120 shows a hydrophilic surface state. When the steam in the cooking cavity 211 contacts the relatively low-temperature cover body 100, condensed water will be formed. Since the first surface 111 of the cover main body 110 is provided with the oxide layer 120 and the oxide layer 120 has hydrophilicity, the condensed water wets and quickly spreads on the surface of the oxide layer 120 to form a liquid film, rather than forming water droplets that directly drip onto the ingredients in the cooking cavity 211, thereby ensuring the cooking effect and appearance of the ingredients.

[0099] Moreover, when the cover body 100 opens the cooking cavity 211 and places the cover body 100 on the tabletop, water droplets will not be formed and drip onto the tabletop, improving the user experience.

[0100] In addition, the condensed water wets and quickly spreads on the surface of the oxide layer 120 to form a liquid film, that is to say, the condensed water can flow down along the oxide layer 120 and be discharged, preventing the condensed water from dripping onto the ingredients when the amount of condensed water is large, further ensuring the taste and appearance of the ingredients after cooking. Moreover, it can also prevent the high-temperature condensed water inside the cover body 100 from scalding the user when opening the cover, improving the use safety of the cooking device 200.

[0101] Specifically, when the amount of condensed water is small, the condensed water diffuses on the oxide layer 120 to form a liquid film and no water droplets will be formed and drip. When the condensed water accumulates more, after the condensed water diffuses on the oxide layer 120 to form a liquid film, it flows down along the surface of the oxide layer 120 and is discharged.

[0102] In some embodiments, optionally, the oxide layer 120 includes a micro-nano structure.

[0103] In this embodiment, it is defined that the oxide layer 120 includes a micro-nano structure, that is, the first surface 111 of the cover body 110 is subjected to surface oxidation treatment to form a micro-nano structure, that is, the oxide layer 120 is a regular oxide layer 120. In other words, a micrometer or nanometer-sized structure is formed on the first surface 111 of the cover body 110, so that the oxide layer 120 has a hydrophilic property. Thus, the condensed water wets the surface of the oxide layer 120 and quickly diffuses to form a liquid film, and does not form water droplets that directly drip onto the food in the cooking cavity 211, thereby ensuring the cooking effect and appearance of the food.

[0104] In some embodiments, optionally, the micro-nano structure includes a plurality of hydrophilic pores, and the plurality of hydrophilic pores are arranged at intervals on the first surface 111 .

[0105] In this embodiment, it is defined that the micro-nano structure includes a plurality of hydrophilic holes, specifically, the plurality of hydrophilic holes are arranged at intervals on the first surface 111. That is, the first surface 111 of the cover body 110 is subjected to surface oxidation treatment to form a micro-nano structure with a plurality of hydrophilic holes, so that the oxidation layer 120 has excellent hydrophilic properties, so that the condensed water wets and quickly diffuses on the surface of the oxidation layer 120 to form a liquid film, and does not form water droplets that directly drip onto the food in the cooking cavity 211, thereby ensuring the cooking effect and appearance of the food.

[0106] It is understandable that when the first surface 111 of the cover body 110 is subjected to surface oxidation treatment, the formed micro-nano structure is relatively dense near the first surface 111, and the side away from the first surface 111 is a porous structure with certain pores, namely, multiple hydrophilic pores.

[0107] Optionally, the surface oxidation treatment includes hard oxidation or micro-arc oxidation.

[0108] In some embodiments, optionally, a diameter D of at least one hydrophilic pore satisfies 1 μm≤D≤80 μm.

[0109] In this embodiment, the pore size of at least one hydrophilic pore is limited to between 1 μm and 80 μm. That is, a micron structure is formed on the surface of the oxide layer 120, so that the oxide layer 120 exhibits a hydrophilic surface state, that is, the surface of the oxide layer 120 has the characteristics of wetting and guiding. At the same time, since the pore size of the hydrophilic pore is small, it is also possible to avoid contamination of the pores by impurities.

[0110] Specifically, when the steam in the cooking cavity 211 contacts the cover body 100 with a lower temperature, condensation water is formed. Since the cover body 110 is provided with an oxidation layer 120, and the oxidation layer 120 has a plurality of hydrophilic holes, the condensation water wets the surface of the oxidation layer 120 and quickly diffuses to form a liquid film, and no water droplets are formed and directly drip onto the food in the cooking cavity 211, thereby ensuring the cooking effect and appearance of the food.

[0111] In some embodiments, optionally, the diameter D of at least one hydrophilic pore satisfies 5 μm ≤ D ≤ 25 μm.

[0112] In this embodiment, the pore diameter of the hydrophilic pores is further limited to be between 5 μm and 25 μm. That is, the pore diameter of the hydrophilic pores is further reduced to be between 5 μm and 25 μm. Thereby, while the oxide layer 120 has the characteristics of infiltration and diversion, impurities and the like can be further prevented from contaminating the pores.

[0113] As Figure 6 and Figure 7 shown, by performing a hydrophilicity test on the surface of the oxide layer having a plurality of hydrophilic pores, it can be known that by providing a micro-nano structure having a plurality of hydrophilic pores on the surface of the oxide layer, the oxide layer exhibits excellent hydrophilic effects.

[0114] Among them, Figure 7 the pore sizes of some of the hydrophilic pores can be marked, and the pore diameters of the hydrophilic pores are between 1 μm and 20 μm. Thereby, while the oxide layer 120 has the characteristics of infiltration and diversion, impurities and the like can be further prevented from contaminating the pores.

[0115] In some embodiments, optionally, the wetting angle α of the oxide layer 120 satisfies α ≤ 30°.

[0116] In this embodiment, the wetting angle of the oxide layer 120 is limited to be less than or equal to 30°. Specifically, in the cold state (room temperature state of 25 °C), the wetting angle is less than or equal to 30°, so that the surface of the oxide layer 120 has excellent hydrophilic effects. When the steam in the cooking cavity 211 contacts the cover body 100 with a lower temperature, condensed water will be formed. Since the wetting angle of the surface of the oxide layer 120 is less than or equal to 30°, the condensed water wets and quickly spreads on the surface of the oxide layer 120 to form a liquid film, rather than forming water droplets that directly drip onto the food in the cooking cavity 211, thereby ensuring the cooking effect and appearance of the food.

[0117] Specifically, during the operation of the cooking device 200, the temperature in the cooking cavity 211 rises to nearly 100 °C. The surface energy of the water droplets decreases with the increase of temperature, and the wetting angle further decreases, which can better improve the wettability of the condensed water on the surface of the oxide layer 120.

[0118] As Figure 1 shown, in some embodiments, optionally, the cover body 110 is an aluminum-based composite; or the first surface 111 is an aluminum-based composite surface.

[0119] In this embodiment, the first surface 111 is defined as an aluminum-based composite surface. Since the oxide layer 120 is disposed on the first surface 111, that is to say, the side surface of the cover body 110 facing the oxide layer 120 is an aluminum-based composite surface. Alternatively, the cover body 110 is an aluminum-based composite part, that is to say, the cover body 110 is made of aluminum-based composite material. It can be understood that when the cover body 110 is made of aluminum-based composite material, the side surface of the cover body 110 facing the oxide layer 120 is an aluminum-based composite surface.

[0120] Thereby, surface oxidation treatment can be performed on the aluminum-based composite surface, such as hard anodizing or micro-arc oxidation, which can form an oxide layer 120 with multiple pores (hydrophilic pores), that is, a micro-nano structure, on the aluminum-based composite surface. Furthermore, the oxide layer 120 exhibits excellent hydrophilic effect. When steam contacts the cover body 100 to form condensed water, the condensed water wets and rapidly diffuses on the surface of the oxide layer 120 to form a liquid film, rather than forming water droplets that drip off, thereby improving the taste and appearance of the food after cooking.

[0121] Optionally, the cover body 110 is made of aluminum alloy, which can improve the structural strength of the cover body 100 and is beneficial to extending the service life of the cover body 100.

[0122] Optionally, the first surface 111 is an aluminum alloy surface.

[0123] As Figure 1 shown, in some embodiments, optionally, the cover body 110 further includes a second surface 112 opposite to the first surface 111, and oxide layers 120 are respectively provided on the first surface 111 and the second surface 112.

[0124] In this embodiment, it is defined that the cover body 110 includes a first surface 111 and a second surface 112 that are opposite to each other, that is to say, the cover body 110 includes an inner surface and an outer surface, and oxide layers 120 are provided on both the inner surface and the outer surface. Since the oxide layer 120 has hydrophilicity, that is to say, the oxide layer 120 exhibits a hydrophilic surface state.

[0125] Specifically, when the steam in the cooking cavity 211 contacts the relatively low-temperature cover body 100, condensed water will be formed. Since the cover body 110 is provided with the oxide layer 120 and the oxide layer 120 has hydrophilicity, the condensed water wets and rapidly diffuses on the surface of the oxide layer 120 to form a liquid film, rather than forming water droplets that directly drip onto the food in the cooking cavity 211, thereby ensuring the cooking effect and appearance of the food. Moreover, when the cover body 100 opens the cooking cavity 211 and places the cover body 100 on the tabletop, water droplets will not form and drip onto the tabletop, improving the user experience.

[0126] In addition, oxide layers 120 are provided on both the inner surface and the outer surface of the lid body 110, which can facilitate the formation of the oxide layer 120 on the surface of the lid body 110, reduce the manufacturing difficulty of the lid 100, and improve the production efficiency of the lid 100.

[0127] Optionally, during the manufacturing process of the lid 100, the lid body 110 can be directly placed in an electrolyte solution, and under the condition of set parameters, oxide layers 120 are formed on each surface of the lid body 110.

[0128] In some embodiments, optionally, under the conditions of a current of 15 A, a termination voltage of 500 V, a frequency of 800 Hz, a temperature of 0 °C to 10 °C, and an electrolysis time of 50 min to 120 min, the first surface 111 is subjected to surface oxidation treatment through an electrolyte solution to obtain the oxide layer 120; wherein, the electrolyte solution includes 15 g / L to 21 g / L of Na2O·nSiO2, 1 g / L to 5 g / L of NaOH, 18 g / L to 22 g / L of C3H8O3, and 3 g / L to 8 g / L of (NaPO3)6.

[0129] In this embodiment, the process parameters for the oxidation treatment of the first surface 111 of the lid body 110 are as follows:

[0130] Electrolyte composition: 15 g / L - 21 g / L of Na2O·nSiO2, 1 g / L - 5 g / L of NaOH, 18 g / L - 22 g / L of C3H8O3, 3 g / L - 8 g / L of (NaPO3)6.

[0131] Set parameters: current 15 A, termination voltage 500 V, electrolysis time 50 min to 120 min, frequency 800 Hz, temperature 0 °C to 10 °C.

[0132] That is to say, under the condition of set parameters, the lid body 110 is placed in the above-mentioned electrolyte solution, so that an oxide layer 120 with a micro-nano structure can be formed on the surface of the lid body 110. The micro-nano structure is relatively dense near the surface of the lid body 110, and the surface facing away from the lid body 110 is a porous structure with certain pores, that is, a plurality of hydrophilic pores.

[0133] It can be understood that after the oxide layer 120 is formed, the irregular parts on the surface of the oxide layer 120 can be polished off. That is to say, after the oxide layer 120 is formed, the aperture of the hydrophilic pores on the oxide layer 120 can be controlled by polishing to ensure the hydrophilic effect of the oxide layer 120.

[0134] According to the second aspect of the present invention, a cooking device 200 is provided, including the lid 100 provided in any of the above embodiments, and thus has all the beneficial technical effects of the lid 100, which will not be elaborated here.

[0135] As Figure 1 、 Figure 2 、 Figure 3 and Figure 5 shown, further, the cooking device 200 further includes a main body 210, the main body 210 is provided with a cooking cavity 211, the cover body 100 is configured to be suitable for covering on the main body 210, and the first surface 111 is a side surface of the cover main body 110 facing the cooking cavity 211.

[0136] The cooking device 200 provided by the embodiment of the present invention includes a cover body 100 and a main body 210. Specifically, the main body 210 is provided with a cooking cavity 211, and the cover body 100 is suitable for covering on the main body 210. That is to say, when the cover body 100 covers the main body 210, the cover body 100 can close the cooking cavity 211 to prevent the steam in the cooking cavity 211 from dissipating when the cooking device 200 is in a working state, and ensure the heating effect of the cooking device 200.

[0137] The first surface 111 is a side surface of the cover main body 110 facing the cooking cavity 211. That is to say, the first surface 111 is the inner surface of the cover main body 110, that is, the oxide layer 120 is provided on the inner surface of the cover main body 110. And the oxide layer 120 has hydrophilicity, that is to say, the oxide layer 120 exhibits a hydrophilic surface state.

[0138] Specifically, when the steam in the cooking cavity 211 contacts the relatively low-temperature cover body 100, condensed water will be formed. Since the cover main body 110 is provided with an oxide layer 120 and the oxide layer 120 has hydrophilicity, the condensed water wets and quickly spreads on the surface of the oxide layer 120 to form a liquid film, and will not form water droplets and directly drip onto the ingredients in the cooking cavity 211, thereby ensuring the cooking effect and appearance of the ingredients.

[0139] Moreover, the condensed water condensed on the oxide layer 120 spreads on the surface of the oxide layer 120 to form a liquid film. That is to say, the condensed water can flow down along the oxide layer 120 and be discharged, preventing water droplets from dripping onto the tabletop when the user opens the lid, and also preventing the high-temperature condensed water inside the cover body 100 from scalding the user when opening the lid, improving the use safety of the cooking device 200.

[0140] Optionally, the cooking device 200 includes a steamer, a rice cooker, a soybean milk machine or a wall breaker, etc.

[0141] As Figure 2 、 Figure 3 、 Figure 4 and Figure 5As shown, in some embodiments, optionally, a diversion groove 212 is provided on one side of the body 210 facing the cover 100. When the cover 100 is placed on the body 210, one end of the cover 100 facing the body 210 is located in the diversion groove 212, and there is a gap between the oxide layer 120 on the first surface 111 and the inner wall of the diversion groove 212.

[0142] In this embodiment, it is defined that a diversion groove 212 is provided on one side of the body 210 facing the cover 100. Specifically, when the cover 100 is placed on the body 210 to close the cooking cavity 211, one end of the cover 100 facing the body 210 is located in the diversion groove 212, and there is a gap between the oxide layer 120 on the first surface 111 and the inner wall of the diversion groove 212.

[0143] Specifically, during the operation of the cooking device 200, when the steam in the cooking cavity 211 contacts the relatively low-temperature inner surface of the cover 100, condensed water is formed on the inner surface of the cover 100, that is, condensed water is formed on the oxide layer 120.

[0144] Since the oxide layer 120 has hydrophilicity, the condensed water wets and spreads on the oxide layer 120 without forming water droplets that drip off. And the condensed water on the oxide layer 120 can flow down along the surface of the oxide layer 120 and enter the diversion groove 212. That is to say, by providing the diversion groove 212 to collect the condensed water on the oxide layer 120, it is possible to prevent the condensed water from dripping onto the food ingredients, and at the same time, the condensed water can be discharged through the diversion groove 212, preventing the remaining condensed water from slipping onto the tabletop when the user opens the lid, thus improving the user experience.

[0145] Moreover, there is a gap between the oxide layer 120 on the first surface 111 and the inner wall of the diversion groove 212, which can prevent the condensed water in the diversion groove 212 from overflowing onto the food ingredients, further ensuring the cooking effect of the food ingredients.

[0146] As Figure 4 shown, in some embodiments, optionally, the body 210 is further provided with at least one drain port 213, and the at least one drain port 213 is communicated with the diversion groove 212 for discharging the liquid in the diversion groove 212.

[0147] In this embodiment, it is defined that the body 210 is further provided with at least one drain port 213. Specifically, the at least one drain port 213 is communicated with the diversion groove 212. It can be understood that the condensed water flowing from the oxide layer 120 into the diversion groove 212 is discharged from the diversion groove 212 through the at least one drain port 213, thus preventing the remaining condensed water from slipping onto the tabletop when the user opens the lid.

[0148] Moreover, by providing at least one drain port 213 to drain the condensed water in the diversion groove 212, it is also possible to prevent the condensed water in the diversion groove 212 from overflowing onto the food due to water storage, further improving the cooking effect of the food. And it can prevent part of the condensed water from adhering to the bottom of the cover body 100 due to water storage in the diversion groove 212 and spilling onto the tabletop when opening the cover, enhancing the user experience.

[0149] Optionally, the number of the drain ports 213 can be multiple. Specifically, the number of the drain ports 213 can be set according to the heating power of the cooking device 200 and the amount of condensed water generated.

[0150] Such as Figure 2 、 Figure 3 、 Figure 4 and Figure 5 As shown in

[0151] In this embodiment, it is defined that the main body 210 includes a base assembly 220, a steamer 230 and a steaming rack 240. Specifically, the base assembly 220 is provided with a steam generating member 221, and the steam generating member 221 is communicated with the cooking cavity 211. The steamer 230 is arranged on the base assembly 220, the cover body 100 is adapted to cover the steamer 230 or the base assembly 220, and the steaming rack 240 is arranged on the steamer 230 and / or the base assembly 220 and is located in the cooking cavity 211; the diversion groove 212 is arranged on the base assembly 220 and / or the steamer 230.

[0151] In this embodiment, it is defined that the main body 210 includes a base assembly 220, a steamer 230 and a steaming rack 240. Specifically, the base assembly 220 is provided with a steam generating member 221. It can be understood that when the cooking device 200 works, the steam generating member 221 can generate steam, so as to heat and cook the food in the cooking cavity 211 through the steam.

[0152] The steamer 230 is arranged on the base assembly 220. Specifically, the steamer 230 is detachably arranged on the base assembly 220, so that it is possible to select whether to place the steamer 230 according to the amount of the food to be cooked. Optionally, the number of the steamers 230 is multiple, and the multiple steamers 230 are arranged along the height direction of the main body 210, that is, it is possible to select a single-layer steamer 230 or a multi-layer steamer 230 according to the amount of the food to be cooked.

[0153] It can be understood that when the steamer 230 is not placed, the cover body 100 covers the base assembly 220, and the steaming rack 240 is placed on the base assembly 220. When the steamer 230 is placed, the cover body 100 covers the steamer 230 at the topmost layer, and the steaming rack 240 is placed on the base assembly 220 or the steamer 230, or the steaming racks 240 are placed on both the base assembly 220 and the steamer 230. Specifically, it can be set according to actual needs.

[0154] The diversion groove 212 is provided on the base assembly 220 and / or the steamer 230. Specifically, when the steamer 230 is not placed, the cover body 100 covers the base assembly 220. Since the diversion groove 212 is provided on the base assembly 220, the condensed water on the inner surface of the cover body 100 can be collected.

[0155] When the steamer 230 is placed, the cover body 100 covers the topmost steamer 230. Since the diversion groove 212 is provided on the steamer 230, the condensed water on the inner surface of the cover body 100 can be collected.

[0156] In addition, when the steamer 230 is placed, the diversion groove 212 can also be provided on the base assembly 220. Specifically, after the condensed water on the inner surface of the cover body 100 flows into the diversion groove 212 on the steamer 230, it is discharged through at least one drain port 213 on the steamer 230, flows along the inner wall of the steamer 230 into the diversion groove 212 on the base assembly 220, and is discharged into the water receiving tray 223 of the base assembly 220 through at least one drain port 213 on the base assembly 220, realizing the centralized collection and treatment of condensed water and preventing water storage.

[0157] Optionally, the steam generating member 221 includes a heating device and a water tank. The heating device can heat the water in the water tank to generate steam.

[0158] As Figure 3 shown, in some embodiments, optionally, the distance d between the side of the oxide layer 120 on the first surface 111 close to the cooking cavity 211 and the steaming rack 240 satisfies 4 mm ≤ d ≤ 6 mm.

[0159] In this embodiment, the distance between the steaming rack 240 and the side of the oxide layer 120 on the inner surface of the cover body 110 close to the cooking cavity 211 and the steaming rack 240 is limited to be between 4 mm and 6 mm. That is to say, the distance between the surface of the oxide layer 120 on the inner surface of the cover body 110 and the steaming rack 240 is between 4 mm and 6 mm.

[0160] It can be understood that the steaming rack 240 is used to place food materials. That is to say, the food materials are placed in the cooking cavity 211 through the steaming rack 240. During the cooking process of the cooking device 200, the high-temperature steam generated by the steam generating member 221 heats the food materials on the steaming rack 240 for cooking.

[0161] Specifically, the steam in the cooking cavity 211 contacting the inner surface of the cover body 100 with a lower temperature will generate condensed water. Due to the existence of the oxide layer 120 on the inner surface of the cover body 110, the condensed water wets and spreads on the surface of the oxide layer 120 to form a liquid film, and will not form water droplets falling on the food materials, ensuring the cooking effect of the food materials.

[0162] Meanwhile, due to the Coanda effect, the droplet has an inertia to flow along the attached wall surface, that is, the condensed water flows downward along the surface of the oxide layer 120 and enters the diversion groove 212, realizing the centralized discharge of the condensed water, preventing the condensed water droplets from falling onto the tabletop when the lid is opened, and improving the user experience.

[0163] Since the confluence flow rate of the droplets is relatively large, a distance of 4 mm to 6 mm is reserved between the surface of the oxide layer 120 on the inner surface of the lid 100 and the steaming rack 240, so as to prevent the condensed water from overflowing onto the steaming rack 240 during the flow on the surface of the oxide layer 120, and further prevent the condensed water from overflowing onto the food on the steaming rack 240, further ensuring the taste and appearance of the food after cooking.

[0164] Such as Figure 2 、 Figure 3 、 Figure 4 and Figure 5 As shown in

[0165] In this embodiment, it is defined that the base assembly 220 includes a base 222 and a water receiving tray 223. Specifically, the steam generating member 221 is disposed on the base 222, the water receiving tray 223 is disposed on one side of the base 222 facing the steamer 230, and is communicated with the diversion groove 212; when the diversion groove 212 is disposed on the base assembly 220, the diversion groove 212 is disposed on the water receiving tray 223.

[0166] When the steamer 230 is placed, the lid 100 is covered on the topmost steamer 230, and the diversion grooves 212 are provided on both the water receiving tray 223 and the steamer 230. Specifically, after the condensed water on the inner surface of the lid 100 flows into the diversion groove 212 on the steamer 230, it is discharged through at least one drain port 213 on the steamer 230, flows along the inner wall of the steamer 230 into the diversion groove 212 on the water receiving tray 223, and is discharged into the collection cavity of the water receiving tray 223 through at least one drain port 213 on the water receiving tray 223, realizing the centralized collection and treatment of the condensed water and preventing water storage.

[0167] When the steamer 230 is not placed, the lid 100 is covered on the water receiving tray 223. Since the diversion groove 212 is provided on the water receiving tray 223, the condensed water on the inner surface of the lid 100 can be collected.

[0168] Optionally, the water receiving tray 223 is removably disposed on the base 222, which is convenient for removing the water receiving tray 223 from the base 222 to process the condensed water after the water receiving tray 223 collects a certain amount of condensed water.

[0169] In the description of this specification, terms such as "connection", "installation", "fixation", etc. should all be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0170] In the description of this specification, the description of terms such as "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0171] The above are only the preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, the present invention can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A cover body, characterized in that, Comprising: A cover body; An oxide layer provided on a first surface of the cover body, the oxide layer having hydrophilicity for causing condensed water to flow on the oxide layer.

2. The cover body according to claim 1, wherein The oxide layer comprises a micro-nano structure.

3. The cover body according to claim 2, wherein The micro-nano structure comprises a plurality of hydrophilic pores, and the plurality of hydrophilic pores are arranged at intervals on the first surface.

4. The cover body according to claim 3, wherein The diameter D of at least one of the hydrophilic pores satisfies 1 μm ≤ D ≤ 80 μm.

5. The cover body according to claim 3, wherein The diameter D of at least one of the hydrophilic pores satisfies 5 μm ≤ D ≤ 25 μm.

6. The cover body according to any one of claims 1 to 5, wherein The wetting angle α of the oxide layer satisfies α ≤ 30°.

7. The cover body according to any one of claims 1 to 5, wherein The cover body is an aluminum-based composite; or The first surface is an aluminum-based composite surface.

8. The cover body according to any one of claims 1 to 5, wherein The cover body further comprises a second surface opposite to the first surface, and the oxide layers are respectively provided on the first surface and the second surface.

9. The cover body according to any one of claims 1 to 5, wherein Under the conditions of a current of 15 A, a termination voltage of 500 V, a frequency of 800 Hz, a temperature of 0 °C to 10 °C, and an electrolysis time of 50 min to 120 min, the first surface is subjected to surface oxidation treatment by an electrolyte to obtain the oxide layer; wherein, the electrolyte comprises 15 g / L to 21 g / L of Na2O·nSiO2, 1 g / L to 5 g / L of NaOH, 18 g / L to 22 g / L of C3H8O3, and 3 g / L to 8 g / L of (NaPO3)6.

10. A cooking device, characterized in that, Comprising: The cover body according to any one of claims 1 to 9; A body provided with a cooking cavity, the cover body being configured to be suitable for covering the body, and the first surface being a side surface of the cover body facing the cooking cavity.

11. The cooking device according to claim 10, wherein A diversion groove is provided on a side of the body facing the cover body. When the cover body covers the body, one end of the cover body facing the body is located in the diversion groove, and there is a gap between the oxide layer on the first surface and the inner wall of the diversion groove.

12. The cooking device according to claim 11, wherein The body further comprises at least one drain port, and at least one drain port is communicated with the diversion groove for discharging the liquid in the diversion groove.

13. The cooking device according to claim 11, wherein The body comprises: A base assembly provided with a steam generating member, and the steam generating member is communicated with the cooking cavity; A steamer provided on the base assembly, and the cover body is suitable for covering the steamer or the base assembly; A steaming rack provided on the steamer and / or the base assembly and located in the cooking cavity; wherein, the diversion groove is provided on the base assembly and / or the steamer.

14. The cooking device according to claim 13, wherein the distance d between the side of the oxide layer on the first surface close to the cooking cavity and the steaming rack satisfies 4 mm ≤ d ≤ 6 mm.

15. The cooking device according to claim 13, wherein The base assembly includes: a base, on which the steam generating member is provided; a water receiving tray, provided on the side of the base facing the steamer basket and communicating with the diversion groove; wherein, when the diversion groove is provided on the base assembly, the diversion groove is provided on the water receiving tray.

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