Non-stick inner container with zero coating and rice cooker with zero coating

Abstract

The zero-coating non-stick inner container comprises a stainless steel pot body formed by stretching a plate, the stainless steel pot body is provided with a stainless steel metal layer used for making contact with a food material face, and the inner surface of the stainless steel metal layer is provided with micron-sized biting patterns formed through laser shock. The micron-sized biting patterns comprise convex edges and gullies, the convex edges and the gullies are randomly distributed on the inner surface of the stainless steel metal layer, and the roughness of the micron-sized biting patterns on the inner side wall of the pot body is smaller than that of the micron-sized biting patterns on the inner bottom wall of the pot body. The micron-sized biting patterns formed by laser shock are arranged on the inner surface of the stainless steel metal layer, so that more severe local heat convection can be formed in the early stage of rice cooking, rice grains are further stirred better, the rice grains are in a dynamic state and are not prone to adhering to the inner wall, water and gas flowing channels are opened, water can be supported in the later stage of cooking, and the rice cooking effect is improved. Therefore, more moisture can moisten the rice for a longer time, and the zero-coating non-stick effect is achieved.

Description

Technical Field

[0001] The invention belongs to the field of household appliances, and in particular relates to a 0-coating non-stick inner pot and a 0-coating rice cooker. Background Art

[0002] Rice cookers can stick to the pot during cooking, making them difficult to clean after meals and degrading the user experience. To prevent rice from sticking, conventional non-stick coatings are typically applied to the inner walls of rice cookers. However, these coatings are prone to detachment during long-term cooking, especially during high-temperature cooking and dry cooking. This not only affects the anti-sticking effect but also poses a certain risk to human health.

[0003] As consumers have an increasing demand for healthy cooking, cooking utensils without coatings are gaining more and more attention. Using a hydrophobic surface to directly contact food is one of the important research directions. Currently, there are the following schemes for obtaining a hydrophobic surface: one is a non-stick pan as disclosed in patent CN116439565A, which forms an orderly arranged papillary structure on the inner surface of the pan body by laser etching. The papillary structure includes a first protrusion distributed in an array on the inner surface of the pan body and a second protrusion evenly distributed on the first protrusion; the other is a homogeneous hemispherical metallurgically bonded non-stick pan as disclosed in patent CN216628245U, which uses an additive method opposite to the previous one, and forms a hemispherical layer with a number of small spheres on the inner surface of the pan body by eutectic metallurgical bonding of the particles to the pan body.

[0004] However, rice cooking utensils such as electric rice cooker liners or pressure cooker liners are different from the above-mentioned non-stick pans. The amount of rice cooked is generally large and the rice grains will absorb water and expand. When the structure of the above-mentioned non-stick pan is applied to the surface of the rice cooking utensil, the expanded rice is likely to come into contact with the side of the utensil and cause obstruction to the liquid or gas, causing the liquid or gas in the cooking utensil to remain in the upper part, resulting in the rice being easily gelatinized due to excessive water and gas on the side with less heat, and the rice being easily burnt and clumped due to less water and gas on the bottom with more heat, thereby affecting the overall non-stick effect and cooking uniformity. Summary of the Invention

[0005] The invention provides a 0-coating non-stick inner pot and a 0-coating rice cooker, so as to improve the overall non-stick effect and cooking uniformity when cooking rice.

[0006] To achieve the above purpose, the specific technical solutions of the present invention are as follows:

[0007] A 0-coated non-stick inner pot comprises a stainless steel pot body formed by stretching a plate, the stainless steel pot body having a stainless steel metal layer for contacting food materials, the inner surface of the stainless steel metal layer having a micron-scale textured pattern formed by laser shock, the micron-scale textured pattern comprising ridges and grooves, the ridges and grooves being randomly distributed on the inner surface of the stainless steel metal layer, and the roughness of the micron-scale textured pattern on the inner side wall of the pot body being less than the roughness of the bottom wall of the pot body.

[0008] In one embodiment of the present invention, the roughness of the bottom wall of the pot body of the micron-level biting pattern is between 0.8-2.5 μm, and the roughness of the inner wall of the pot body of the micron-level biting pattern is between 0.4-2.0 μm.

[0009] In one embodiment of the present invention, the mouth of the stainless steel pot body is provided with a flange, and the roughness of the micron-level biting pattern gradually decreases from bottom to top on the inner wall of the pot body to the flange.

[0010] In one embodiment of the present invention, the roughness of the micron-scale biting pattern in the middle of the inner wall of the pot body is smaller than the roughness in the lower part of the inner wall of the pot body, and / or the roughness of the micron-scale biting pattern in the upper part of the inner wall of the pot body is smaller than the roughness in the lower part of the inner wall of the pot body.

[0011] In one embodiment of the present invention, the grooves surround the ridges, and the shapes of two adjacent ridges in the circumferential direction of the pot body are different, and the two adjacent ridges are at least partially overlapped.

[0012] In one embodiment of the present invention, the grooves are randomly distributed in both the circumferential direction and the axial direction of the pot body, and / or the ridges are randomly distributed in both the circumferential direction and the axial direction of the pot body.

[0013] In one embodiment of the present invention, at least one of the shape and height of two adjacent ridges is different, and / or at least one of the shape and depth of two adjacent grooves is different.

[0014] In one embodiment of the present invention, the stainless steel pot body further includes a heat-conducting layer and an outer stainless steel metal layer, and the heat-conducting layer is sandwiched between the stainless steel metal layer and the outer stainless steel metal layer.

[0015] In one embodiment of the present invention, the surface of the micron-scale biting pattern is provided with a protective layer formed by heat treatment or vapor deposition.

[0016] The present invention also provides a 0-coating rice cooker, comprising a cooker body and a cooker lid arranged on the cooker body, the cooker body being provided with a fan assembly and a receiving cavity for accommodating the above-mentioned 0-coating non-stick inner pot, the fan assembly being used to introduce cooling airflow into the receiving cavity, an airflow outlet being provided between the cooker lid and the cooker body, wherein the airflow outlet located on the rear side of the cooker body is larger than the airflow outlet located on the front side of the cooker body.

[0017] After adopting the above technology, the beneficial effects of the present invention are:

[0018] The stainless steel pot body formed by stretching the plate has a stainless steel metal layer for contacting the food surface, and a micron-level bite pattern with ridges and grooves is formed on the inner surface of the stainless steel metal layer by laser impact, thereby forming a bionic concave-convex structure similar to that of a lotus leaf, so that the inner surface of the stainless steel metal layer has hydrophobic properties similar to those of a lotus leaf, and the process is simple and the cost is low; and since the ridges and grooves of the micron-level bite pattern are randomly distributed, it is easier to form relatively large concave and convex parts on the micron scale. In the early stage of rice cooking, the more concave part will generate heat flow earlier than the relatively convex part, and local heat convection will be formed between the two. Moreover, since the ridges and grooves are randomly distributed, the concave and convex parts finally formed are also relatively disordered, thereby increasing the probability of convection collision and forming more intense local heat convection, thereby better stirring the rice grains, promoting the rolling of the rice grains, and making the rice grains dynamic. The rice grains are not easy to stick to the inner surface of the stainless steel metal layer, and are not easy to stick to the inner surface of the stainless steel metal layer. The water and air channels are opened at the same time to facilitate the circulation of water and air in the later stage; in the later stage of cooking, the concave and convex parts formed on the micron scale can reduce the contact area between the millimeter-sized rice grains and the inner surface of the stainless steel metal layer, thereby reducing the heat directly transferred to the rice grains. By making the roughness of the inner wall of the pot body of the micron-level bite pattern smaller than the roughness of the bottom wall of the pot body, the small amount of water remaining in the later stage of cooking and the small water droplets formed by the condensation of water vapor are more likely to flow from the inner wall of the pot body that is not prone to sticking through the opened channels to the bottom wall of the pot body that is at a higher temperature and prone to sticking, while moistening the rice during the flow process, it is also conducive to forming a thin layer of water at the bottom, and the hydrophobic property makes it difficult for water to infiltrate into the concave and convex structure, so that the micron-level bite pattern can use the gas inside it to support the water layer and rice grains, so that more water can moisten the rice for a longer time, reduce the adhesion between the rice and the pot body, reduce the probability of the bottom of the pot body sticking to the pot, make the rice more evenly distributed, and achieve a 0-coating non-stick effect, which is convenient for users to clean.

[0019] These features and advantages of the present invention will be disclosed in detail in the following specific embodiments and drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] 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:

[0021] Figure 1 This is a schematic structural diagram of the 0-coating non-stick liner according to one embodiment of the present invention;

[0022] Figure 2 This is a schematic structural diagram of the 0-coating non-stick liner according to one embodiment of the present invention;

[0023] Figure 3 Schematic diagram of the local morphology of the micron-scale biting pattern according to one embodiment of the present invention;

[0024] Figure 4 Schematic diagram of the local morphology of the micron-scale biting pattern according to one embodiment of the present invention;

[0025] Figure 5 This is a schematic diagram of the state of rice grains according to one embodiment of the present invention;

[0026] Figure 6 This is a schematic structural diagram of the zero-coating rice cooker according to one embodiment of the present invention;

[0027] Figure 7 The present invention is a structural diagram of the zero-coating rice cooker according to one embodiment of the present invention.

[0028] Figure numerals: stainless steel metal layer 100; micron-level bite pattern 101; water layer 102; rice grains 103; ridges 104; grooves 105; bottom wall 110 of the pot body; inner wall 120 of the pot body; upper part 121 of the inner wall of the pot body; middle part 122 of the inner wall of the pot body; lower part 123 of the inner wall of the pot body; flange 200; pot body 300; fan assembly 301; accommodating cavity 302; pot cover 400; air outlet 500; air outlet gap 600. DETAILED DESCRIPTION

[0029] Most existing rice cookers have a coated structure, that is, a Teflon coating (scientific name polytetrafluoroethylene, English abbreviation PTFE) is provided on the inner surface of the rice cooker. The non-stick inner pot of the present invention is different from the coated rice cooker. No chemical coating is provided on the base material, so the inner side wall of the pot body is a stainless steel metal layer that can come into contact with food. During cooking, food is directly contacted and cooked through the stainless steel metal layer, thereby eliminating the dietary health problems caused by coating shedding and the coating itself.

[0030] In order to better understand the purpose, structure and function of the present invention, the present invention is further described in detail below with reference to the accompanying drawings. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the technical solutions and embodiments provided by the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0031] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features therein may be combined with each other.

[0032] refer to Figures 1 to 5 The present embodiment provides a 0-coating non-stick inner pot, comprising a stainless steel pot body formed by stretching a plate, the stainless steel pot body having a stainless steel metal layer 100 for contacting the food surface, the inner surface of the stainless steel metal layer 100 having a micron-level texture 101 formed by laser shock, the micron-level texture 101 comprising ridges and grooves, the ridges and grooves being randomly distributed on the inner surface of the stainless steel metal layer 100, and the roughness of the micron-level texture 101 on the inner wall 120 of the pot body is less than the roughness of the bottom wall 110 of the pot body.

[0033] It should be noted that the random distribution means that the ridges and grooves are not arranged in any preset pattern, and the positions of the ridges and grooves on at least the inner surface of the stainless steel metal layer 100 are disordered. Figure 3 and Figure 4 , Figure 3 This is a schematic diagram of the 3D topography of micron-scale bite patterns obtained using a Keyence VHX-7000N digital microscope. In the figure, "0.00μm," "500," "1000," and "1500" represent length dimensions (in microns). The color bar on the left represents the height of the topography, increasing from bottom to top. The blue area in the figure is relatively concave, while the green and yellow areas are relatively convex. The two are not arranged according to any preset pattern. Figure 4To select a straight line from the micron-scale biting pattern for sectioning, a schematic outline of the cross-section is provided. It can be seen that, along a straight line, the next unit adjacent to a ridge 104 can be either a ridge 104 or a ridge 104, and the next unit adjacent to a ridge 105 can be either a ridge 104 or a ridge 105. Alternatively, the spacing between adjacent ridges 104 (or ridges 105) can be random, with some being close together and some being far apart. It is understood that the shapes or sizes of ridges 104 and ridges 105 can also be disordered, such as some being larger, some being smaller, some being regular circles, squares, or ovals, and some being irregular shapes. For example, some ridges are deeper, some are shallower, some ridges are taller, and some are shorter. Of course, ridges and ridges can also be randomly distributed in both position and shape or size, and this is not a limitation here.

[0034] The stainless steel pot body formed by stretching the plate has a stainless steel metal layer 100 for contacting the food. The inner surface of the stainless steel metal layer 100 is formed with a micron-scale bite pattern 101 with ridges and grooves by laser shock, thereby forming a bionic concave-convex structure similar to a lotus leaf, so that the inner surface of the stainless steel metal layer 100 has a hydrophobic property similar to that of a lotus leaf, and the process is simple and the cost is low. Since the ridges and grooves of the micron-scale bite pattern are randomly distributed, it is easier to form relatively large concave and convex parts on a micron scale (refer to Figure 3 ), in the early stage of rice cooking, the relatively concave part will generate heat flow before the relatively convex part, and local heat convection will be formed between the two. Moreover, since the ridges and grooves are randomly distributed, the concave and convex parts finally formed are also relatively disordered, thereby increasing the probability of convection collision and forming more intense local heat convection, thereby better stirring the rice grains and promoting the rolling of the rice grains, making the rice grains dynamic, and the rice grains are not easy to stick to the inner surface of the stainless steel metal layer, and are not easy to stick to the inner surface of the stainless steel metal layer 100. At the same time, the water and air channels are opened to facilitate the circulation of water and air in the later stage; in the later stage of cooking, the concave and convex parts formed on the micron scale can reduce the friction between the millimeter-sized rice grains and the concave and convex parts. The contact area of ​​the inner surface of the stainless steel metal layer 100 reduces the heat directly transferred to the rice grains, and by making the roughness of the micron-level bite pattern 101 on the inner wall 120 of the pot body smaller than the roughness on the bottom wall 110 of the pot body, the small amount of water remaining in the late cooking period and the small water droplets formed by condensation of water vapor are more likely to flow from the inner wall of the pot body that is not prone to sticking through the open channel to the bottom wall 120 of the pot body that is higher in temperature and prone to sticking. While wetting the rice in the flow process, a thin layer of water can also be formed on the bottom. The hydrophobic property makes it difficult for water to infiltrate into the concave-convex structure, so that the micron-level bite pattern can use the gas inside it to support the water layer 102 and rice grains 103 (reference Figure 5), so that there can be more moisture to moisten the rice for a longer time, reduce the adhesion between the rice and the pot body, reduce the probability of the bottom of the pot body sticking to the pot, make the rice more evenly distributed, and achieve a 0-coating non-stick effect, which is convenient for users to clean.

[0035] Optionally, the micron-level bite pattern can be formed by a single impact at a smaller laser scanning distance, by two or more impacts at a slightly larger scanning distance, or by random laser beam impacts, which is not limited here.

[0036] It should be noted that the roughness of the micron-level bite pattern 101 on the inner wall 120 of the pot body is smaller than the roughness of the bottom wall 110 of the pot body. It can be directly formed during processing. For example, surfaces with different roughness can be produced by adjusting parameters such as the laser energy density value. It can also be formed after processing a surface with consistent roughness through post-processing (such as polishing). This is not limited here.

[0037] In some embodiments of the present invention, the roughness of the micron-level bite pattern 101 on the bottom wall 110 of the pot body is between 0.8-2.5 μm, such as 0.8, 1, 1.2, 1.6, 1.8, 2, 2.2, 2.5 microns, etc., and the roughness of the micron-level bite pattern 101 on the inner wall 120 of the pot body is between 0.4-2.0 μm, such as 0.4, 0.5, 0.8, 1, 1.2, 1.6, 1.8, 2 microns, etc.

[0038] Setting the roughness of the pot's inner bottom wall 110 within the range of 0.8-2.5 μm achieves superior non-stick and hygienic properties. A roughness less than 0.8 μm results in too little air trapped within the micron-scale grain pattern, potentially reducing the ultimate support. A roughness greater than 2.5 μm can easily trap food residue or rice starch particles within the micron-scale grain pattern, hindering the cleaning of the stainless steel inner surface. Setting the roughness of the pot's inner wall 120 within the range of 0.4-2.0 μm results in a relatively smooth inner wall, reducing the likelihood of rice grains sticking to the inner surface of the stainless steel layer 100 and facilitating heat flow to agitate the rice grains, thereby opening up water and air passages.

[0039] Preferably, the roughness of the micron-level bite pattern 101 on the bottom wall 110 of the pot body is between 1-2 μm, and the roughness of the micron-level bite pattern 101 on the inner wall 120 of the pot body is between 0.8-1.6 μm, so as to balance the gas and residue contained in the micron-level bite pattern, thereby obtaining better non-stick effect and hygienic performance, and also facilitating manufacturing and molding.

[0040] In some embodiments of the present invention, reference Figure 1 and Figure 2The mouth of the stainless steel pot body is provided with a flange 200, and the roughness of the micron-level bite pattern 101 gradually decreases from bottom to top on the inner wall 120 of the pot body to the flange 200.

[0041] During the cooking process, the temperature at the bottom wall 110 of the pot body is generally the highest, and the heat is gradually transferred upward from the bottom. By gradually reducing the roughness from bottom to top, the micron-level bite pattern 101 can be more in line with the heat transfer path and distribution, and the higher temperature parts can have a better supporting effect. At the same time, it can also make the water at the inner wall 120 of the pot body flow more smoothly to the higher temperature part, further improving the uniformity of the rice and the non-stick effect of the 0 coating.

[0042] In some alternative embodiments of the present invention, the roughness of the micron-scale textured pattern 101 in the middle portion 122 of the pot inner wall is less than that in the lower portion 123 of the pot inner wall, and / or the roughness of the micron-scale textured pattern 101 in the upper portion 121 of the pot inner wall is less than that in the lower portion 123 of the pot inner wall. The lower portion 123 of the pot inner wall is close to the pot inner bottom wall 110, where heat is relatively concentrated, making it prone to sticking. This arrangement facilitates the flow of moisture from above the lower portion 123 of the pot inner wall toward it, ensuring that the moisture effectively moistens the rice there, reducing the likelihood of rice sticking there and improving the uniformity of the rice.

[0043] Specifically, refer to Figure 2 The inner bottom wall 110 of the pot body is located on the inner side of the bottom of the pot body. It is generally a plane or a curved surface that is slightly raised toward the center and has a certain curvature. The lower part 123 of the inner side wall of the pot body is an arc-shaped section extending upward from the edge of the inner bottom wall 110 of the pot body. The upper part 121 of the inner side wall of the pot body is located at the top of the inner side wall of the pot body and is connected to the flange 300. The middle part 122 of the inner side wall of the pot body connects the upper part 121 of the inner side wall of the pot body and the lower part 123 of the inner side wall of the pot body. It can be in the form of protruding outward or in the form of being basically vertical.

[0044] In some embodiments of the present invention, the grooves envelop the ridges, and adjacent ridges in the circumferential direction of the pot body have different shapes and at least partially overlap. The "at least partially overlap" means that the projections of the two ridges in the circumferential direction overlap.

[0045] The ridges of different shapes and the grooves surrounding the ridges can increase the disorder of the micron-level bite pattern 101, and the at least partially overlapping arrangement of two adjacent ridges can further increase the probability of heat flow convection collision, which is conducive to forming more intense local heat convection, better promoting the rolling of rice grains, and improving the non-stick properties of cooking utensils.

[0046] In some embodiments of the present invention, the grooves are randomly distributed in both the circumferential direction and the axial direction of the pot body, and / or the ridges are randomly distributed in both the circumferential direction and the axial direction of the pot body.

[0047] The random distribution in both the circumferential and axial directions further enhances the disorder of the micron-scale bite pattern 101, thereby making the local heat convection between the relatively concave part and the relatively convex part more intense, improving the dynamics of the rice grains, making it less likely for the rice grains to stick to the inner surface of the stainless steel metal layer 100, and also facilitating the opening of water and air channels, thereby improving the non-stick performance and the uniformity of the rice.

[0048] It should be noted that the circumferential direction and the axial direction may be two directions perpendicular to each other, or may be two directions forming an acute angle or an obtuse angle, which is not limited here.

[0049] Of course, the above embodiments do not mean that the present invention excludes the case of random distribution in only one direction, and those skilled in the art may make a choice according to actual conditions.

[0050] In some embodiments of the present invention, at least one of the shape and height of two adjacent ridges is different, and / or at least one of the shape and depth of two adjacent grooves is different.

[0051] Such a setting can further improve the disorder of the micron-level bite pattern 101, increase the probability of heat convection collision, form more intense local heat convection, improve the effect of stirring rice grains and promoting rice grain rolling, which is beneficial to the opening of channels and the improvement of non-stick performance. In addition, the difference in ridge height or groove depth also means that even if high ridges or shallow grooves are damaged during long-term use, other ridges or grooves will continue to play a role, thereby ensuring the non-stick performance and long service life of the cooking utensils.

[0052] In some embodiments of the present invention, the stainless steel pot body further includes a heat-conducting layer and an outer stainless steel metal layer, and the heat-conducting layer is sandwiched between the stainless steel metal layer 100 and the outer stainless steel metal layer.

[0053] The setting of the stainless steel metal layer and the outer stainless steel metal layer sandwiching the heat-conducting layer can protect the heat-conducting layer at a lower cost, and the heat-conducting layer can evenly distribute heat and store heat. Its even heat distribution effect can improve the thermal uniformity of the pot body, avoid local high temperature causing the rice to burn and stick to the stainless steel metal layer, and further improve the non-stick effect of the 0 coating.

[0054] Preferably, the stainless steel metal layer is made of food-grade 304 or 316L material, and the outer stainless steel layer can be made of stainless steel suitable for food contact, or other materials, which are not specifically limited here.

[0055] Furthermore, the heat-conducting layer is an aluminum layer, which can improve the thermal conductivity while reducing the weight of the pot body, making it easier for users to take it in and out. Of course, the heat-conducting layer can also be formed by a heat transfer medium such as superconducting liquid, which is not limited here.

[0056] In some embodiments of the present invention, the surface of the micron-scale textured pattern 101 is provided with a protective layer formed by heat treatment or vapor deposition. For example, physical vapor deposition (PVD), nitriding, and the like can be used; of course, other heat treatment or vapor deposition methods can also be used to form the protective layer, which is not limited here. The provision of a protective layer can improve the surface properties of the pot, preventing scratches from food and spatulas during long-term use that damage the micron-scale textured pattern, leading to a decrease in hydrophobicity and non-stick properties, thereby extending the service life of the cooking utensil.

[0057] Preferably, the thermal conductivity of the protective layer is not less than that of the stainless steel metal layer, so that the heat can be conducted more evenly to improve the uniformity of heating and the consistency of the rice.

[0058] refer to Figure 6 and Figure 7 An embodiment of the present invention further provides a zero-coating rice cooker, comprising a cooker body 300 and a cooker lid 400 disposed on the cooker body 300. The cooker body 300 is provided with a fan assembly 301 and a receiving cavity 302 for accommodating the above-mentioned zero-coating non-stick inner pot. The fan assembly 301 is used to introduce cooling airflow into the receiving cavity 302. An airflow outlet is provided between the cooker lid 400 and the cooker body 300, wherein the airflow outlet located on the rear side of the cooker body is larger than the airflow outlet located on the front side of the cooker body.

[0059] At the end of cooking, fan assembly 301 introduces cooling airflow into chamber 302, rapidly lowering the temperature of the non-stick coating inner pot within chamber 302. This promotes the liquefaction of water vapor trapped in the rice pores, producing more moisture. This improves the wetting effect of the rice on the rice during the flow of water from the side, ensuring the formation of a bottom water layer, thereby more fully soaking the rice and reducing the adhesion between the rice and the pot. This further reduces the probability of the pot bottom sticking to the pot, thereby enhancing the non-stick coating effect. Furthermore, during use of the non-stick coating rice cooker, users typically observe and operate the cooker from the front. By making the airflow outlet at the rear of the cooker larger than the airflow outlet at the front, the cooled airflow can be more easily and efficiently discharged from the rear of the cooker, reducing the impact of the airflow on users at the front of the cooker.

[0060] Specifically, the airflow outlet located on the front side of the pot body is the air outlet gap 600, which is formed by the gap between the lower surface of the pot cover and the upper surface of the pot body when the pot cover 400 is closed on the pot body 300. The airflow outlet located on the rear side of the pot body is the air outlet 500, which is formed by the outward expansion of the gap between the pot cover 400 and the pot body 300. For example, the lower surface of the pot cover is inclined upward to form a flared opening between the upper surface of the pot body, or the upper surface of the pot body is inclined downward to form a flared opening between the lower surface of the pot cover, etc.

[0061] The present invention does not limit the air outlet position of the fan assembly 301. It can be set at the bottom of the accommodating chamber 302. It can be a separately opened air outlet, or it can be a gap generated after the existing structure is assembled, such as the gap between the insulation ring of the pot body and the coil disk, etc., which is not limited here.

[0062] In some alternative embodiments of the present invention, the zero-coating rice cooker may not adopt the above-mentioned air cooling solution, but may adopt natural cooling or other cooling methods.

[0063] It should be noted that the above embodiment is described with reference to a 0-coat rice cooker, which can be an electric rice cooker or a pressure cooker. It is understood that the 0-coat non-stick inner pot in the embodiment of the present invention can also be any cooking utensil that can cook rice or has a non-stick requirement, such as an electric stew pot, a frying pan, an air fryer, etc., without limitation herein.

[0064] It will be understood that the present invention is described by way of some embodiments, and it will be appreciated by those skilled in the art that various changes or equivalent substitutions may be made to these features and embodiments without departing from the spirit and scope of the present invention. In addition, under the teachings of the present invention, these features and embodiments may be modified to adapt to specific circumstances and materials without departing from the spirit and scope of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of this application are intended to be protected by the present invention.

Claims

1. A non-stick pot with zero coating, comprising a stainless steel pot body formed by stretching a plate, wherein the stainless steel pot body has a stainless steel metal layer for contacting the food surface, characterized in that: The inner surface of the stainless steel metal layer has a micron-level texture formed by laser impact, and the micron-level texture includes ridges and grooves. The ridges and grooves are randomly distributed on the inner surface of the stainless steel metal layer, and the roughness of the micron-level texture on the inner wall of the pot body is less than the roughness of the bottom wall inside the pot body.

2. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The roughness of the bottom wall of the pot body of the micron-level biting pattern is between 0.8-2.5 μm, and the roughness of the inner wall of the pot body of the micron-level biting pattern is between 0.4-2.0 μm.

3. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The mouth of the stainless steel pot body is provided with a flange, and the roughness of the micron-level biting pattern gradually decreases from bottom to top on the inner wall of the pot body to the flange.

4. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The roughness of the micron-scale biting pattern in the middle of the inner wall of the pot body is smaller than the roughness in the lower part of the inner wall of the pot body, and / or the roughness of the micron-scale biting pattern in the upper part of the inner wall of the pot body is smaller than the roughness in the lower part of the inner wall of the pot body.

5. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The grooves envelop the ridges, and the shapes of two adjacent ridges in the circumferential direction of the pot body are different, and the two adjacent ridges are at least partially overlapped.

6. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The grooves are randomly distributed in both the circumferential direction and the axial direction of the pot body, and / or the ridges are randomly distributed in both the circumferential direction and the axial direction of the pot body.

7. The non-stick liner with zero coating as claimed in claim 1, characterized in that: At least one of the shape and height of two adjacent ridges is different, and / or at least one of the shape and depth of two adjacent grooves is different.

8. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The stainless steel pot body further comprises a heat conducting layer and an outer stainless steel metal layer, wherein the heat conducting layer is sandwiched between the stainless steel metal layer and the outer stainless steel metal layer.

9. The non-stick liner with zero coating as claimed in claim 1, characterized in that: The surface of the micron-sized biting pattern is provided with a protective layer formed by heat treatment or vapor deposition.

10. A zero-coating rice cooker, comprising a cooker body and a cooker cover arranged on the cooker body, characterized in that: The pot body is provided with a fan assembly and a receiving cavity for accommodating the 0-coated non-stick inner pot according to any one of claims 1 to 9. The fan assembly is used to introduce cooling airflow into the receiving cavity. An airflow outlet is provided between the pot lid and the pot body, wherein the airflow outlet located on the rear side of the pot body is larger than the airflow outlet located on the front side of the pot body.

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