Cooking equipment

Abstract

The invention provides cooking equipment which comprises a pot body and at least two first coils, the first coils and the bottom wall of the pot body are oppositely arranged, the distance between one side of each first coil and the bottom wall is H1, the distance between the other side of each first coil and the bottom wall is H2, and H2 is larger than H1. When the distances between the two sides of the first coil and the bottom wall are different, a strong heat area can be formed on the bottom wall at the position where the distance between the first coil and the bottom wall is small, a weak heat area can be formed on the bottom wall at the position where the distance between the first coil and the bottom wall is large, heat on the pot body can flow from the strong heat area to the weak heat area, the area where the heat flows is larger, and the path is longer. Therefore, the rice-water mixture in the pot body is uniformly and fully heated, and the water uniformity of the rice in the whole pot is greatly improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cooking equipment, in particular to a cooking equipment. BACKGROUND

[0002] The electromagnetic heating technology is a kind of high-frequency alternating magnetic field generated by a coil, and the magnetic field acts on the ferrous metal to form eddy current heating.

[0003] For the current electromagnetic heating rice cooker, the annular coil is arranged below the inner pot, and the circular heat strong area is formed at the bottom of the inner pot. The heat strong area at the bottom is not easy to exchange heat with other areas on the inner pot, thereby affecting the steaming and cooking effect of the rice. SUMMARY

[0004] The present application aims to solve one of the problems in the prior art or related art.

[0005] Therefore, the present application provides a cooking equipment, which comprises a pot body and at least two first coils arranged opposite to the bottom wall of the pot body. In any two points on a turn of the first coil facing the bottom wall, one point is spaced apart from the bottom wall by a distance H1, and the other point is spaced apart from the bottom wall by a distance H2, and H2>H1 is satisfied.

[0006] The cooking equipment provided by the present application is provided with the first coil at the bottom of the pot body. When the first coil is powered on, the first coil can heat the pot body, so that the rice-water mixture in the pot body can be heated from the bottom of the pot body.

[0007] The at least two first coils are arranged at the bottom of the pot body. The distance between the first coil and the bottom wall affects the heat on the bottom wall. When the distance between the first coil and the bottom wall is small, the heat at the corresponding position on the bottom wall is high. When the distance between the first coil and the bottom wall is large, the heat at the corresponding position on the bottom wall is low. Therefore, when the distances between the two points of the first coil and the bottom wall are different, the different positions in the first coil will form strong heat areas and weak heat areas on the bottom wall. The heat on the pot body will flow from the strong heat areas to the weak heat areas, and the heat at each position on the pot body will exchange heat, so that the area where the heat flows is larger and the path is longer, thereby making the rice-water mixture in the pot body be heated uniformly and sufficiently, so as to greatly improve the uniformity of the moisture of the whole pot of rice and improve the taste of the user.

[0008] In addition, the cooking equipment provided in the above technical solution of the present application can also have the following additional technical features:

[0009] In some technical solutions, H1 satisfies 4mm≤H1≤12mm.

[0010] The side of the first coil is close to the bottom wall, but if the side of the first coil is too close to the bottom wall, the local heat of the pot body is too high, and the uneven heating of the rice-water mixture occurs. If the distance between the side of the first coil and the bottom wall is too large, it is difficult to form a strong heat area on the bottom wall, thereby weakening the heat flow effect. In the case of 4mm≤H1≤12mm, the side of the first coil is prevented from being too close to the bottom wall, thereby preventing the occurrence of the situation that the local heat of the pot body is too high, and the strong heat area can be effectively formed on the bottom wall of the pot body, thereby improving the heat flow effect from the strong heat area to the weak heat area.

[0011] In some embodiments, H2 satisfies 6mm≤H2≤20mm.

[0012] The other side of the first coil is far away from the bottom wall, but if the other side of the first coil is too far away from the bottom wall, the local heat of the pot body is too low, and the uneven heating of the rice-water mixture occurs. If the distance between the other side of the first coil and the bottom wall is too small, it is difficult to form a weak heat area on the bottom wall, thereby weakening the heat flow effect. In the case of 6mm≤H2≤20mm, the other side of the first coil is prevented from being too far away from the bottom wall, thereby preventing the occurrence of the situation that the local heat of the pot body is too low, and the weak heat area can be effectively formed on the bottom wall of the pot body, thereby improving the heat flow effect from the strong heat area to the weak heat area.

[0013] In some embodiments, the difference between H2 and H1 is H3, and H3 satisfies H3≥2mm.

[0014] In the case that the distance difference between the two sides of the first coil and the bottom wall is too large, the heat difference between the strong heat area and the weak heat area on the bottom wall is large, and even if the heat can flow from the strong heat area to the weak heat area, the temperature difference between each part of the bottom wall is large in the case of large heat difference, thereby causing the uneven heating of the rice-water mixture.

[0015] In the case that the distance difference between the two sides of the first coil and the bottom wall is too small, the heat difference between the strong heat area and the weak heat area on the bottom wall is small, and the heat flow speed from the strong heat area to the weak heat area is slow, thereby affecting the uniformity of the rice-water mixture. Therefore, the distance difference H3 between the two sides of the first coil and the bottom wall satisfies H3≥2mm, in which case the heat difference between the strong heat area and the weak heat area is large, and the heat of the strong heat area can quickly flow to the weak heat area, thereby uniformly and fully heating the rice-water mixture in the pot body, thereby greatly improving the uniformity of the whole pot of rice and improving the user's taste.

[0016] In some embodiments, the first coil has a maximum width along the first direction, and along the first direction, the distance between the side of the first coil and the bottom wall is H1, and the distance between the other side of the first coil and the bottom wall is H2.

[0017] The first coil is an ellipse, and two ends of the long axis of the ellipse are close to the bottom wall and away from the bottom wall, so that a strong heat area and a weak heat area are formed on the bottom wall. Since the first coil has a large width in the first direction, the heat flow area is larger and the heat flow path is longer, so that the rice and water mixture in the pot is uniformly and fully heated, thereby greatly improving the uniformity of the moisture of the whole pot of rice and improving the taste of the user.

[0018] In some embodiments, at least two first coils are distributed along the circumference of the bottom wall. One of the two adjacent first coils is set as a first sub-coil, and the other is set as a second sub-coil. The first side of the first sub-coil is adjacent to the first side of the second sub-coil. The distance between the first side of the first sub-coil and the bottom wall is H1, and the distance between the first side of the second sub-coil and the bottom wall is H2.

[0019] The pot body is uniformly designed with four groups of first coils distributed circumferentially around the center line of the pot body. Each first coil forms a strong heat area and a weak heat area on the bottom wall. The heat in the strong heat area flows to the weak heat area. Since the heat of the first coil is at least two, and the at least two first coils are distributed in the order of "high, low, high, low", the multiple strong and weak convection at the bottom of the inner pot forms a rotating state of heat in the pot, so that the fluid in the inner pot forms a rotating flow, and the rice can be uniformly heated to cook rice with uniform taste.

[0020] In some embodiments, one of the two adjacent first coils is set as a first sub-coil, and the other is set as a second sub-coil. The current directions of the first sub-coil and the second sub-coil at the adjacent positions are opposite.

[0021] The current directions of the two adjacent first coils in the adjacent part are opposite, so that the magnetic field directions generated by the two adjacent first coils at the adjacent positions are opposite. The adjacent magnetic fields with opposite directions can cancel each other to some extent, so that a weak energy area is presented between the two adjacent first coils. The heat on the side of the pot flows to the weak heat area, so that the heat flow area is larger and the heat flow path is longer. Heat exchange is formed between different areas on the pot, so that the rice and water mixture in the pot is uniformly and fully heated, thereby greatly improving the uniformity of the moisture of the whole pot of rice and improving the taste of the user.

[0022] In some technical solutions, the cooking device further includes: an excitation circuit, and the excitation circuit is electrically connected to the first coil; wherein, the winding directions of the first sub-coil and the second sub-coil are the same, and the connection manner of the incoming line end and the outgoing line end of the first sub-coil to the output positive electrode and the output negative electrode of the excitation circuit is the same as the connection manner of the incoming line end and the outgoing line end of the second sub-coil to the output positive electrode and the output negative electrode of the excitation circuit; or, the winding directions of the first sub-coil and the second sub-coil are opposite, and the connection manner of the incoming line end and the outgoing line end of the first sub-coil to the output positive electrode and the output negative electrode of the excitation circuit is opposite to the connection manner of the incoming line end and the outgoing line end of the second sub-coil to the output positive electrode and the output negative electrode of the excitation circuit.

[0023] The first coil is electrically connected to the excitation circuit and is used to heat the cookware. Among them, the excitation circuit can pass a current in a certain direction into the first coil, so that the first coil generates a magnetic field. The magnetic field generated by the first coil can generate a heating current on the inner bottom wall of the pot, thereby causing the inner bottom wall to heat up.

[0024] In order to form a weak heating area between two adjacent first coils, to solve this problem, the technical solution of this application proposes to make the current directions in two adjacent first coils at the bottom the same, and make the current directions in the adjacent parts of two adjacent first coils opposite, so that the magnetic field directions generated at the adjacent positions of two adjacent first coils are opposite. The adjacent magnetic fields with opposite directions will cancel each other out to a certain extent, so as to present an energy weak area between two adjacent first coils.

[0025] When the winding directions of two adjacent first coils are the same, both of the two adjacent first coils are wound in the clockwise direction or both are wound in the counterclockwise direction. The incoming line end of the first sub-coil is connected to the output positive electrode of the excitation circuit, and the outgoing line end of the first sub-coil is connected to the output negative electrode of the excitation circuit. Similarly, the incoming line end of the second sub-coil is connected to the output positive electrode of the excitation circuit, and the outgoing line end of the second sub-coil is connected to the output negative electrode of the excitation circuit. Thus, the current directions in the first sub-coil and the second sub-coil are the same.

[0026] When the winding directions of two adjacent first coils are opposite, one first coil is wound in the clockwise direction and the other first coil is wound in the counterclockwise direction. When the incoming line end of the first sub-coil is connected to the output positive electrode of the excitation circuit, the incoming line end of the second sub-coil is connected to the output negative electrode of the excitation circuit. In this case, although the winding directions of two adjacent first coils are opposite, the ends where the two adjacent first coils are energized are different, which makes the current directions of two adjacent first coils the same.

[0027] Exemplarily, the number of the first coils is 2, and the 2 first coils are distributed in a "Lv" shape.

[0028] For example, there are 3 first coils, which are arranged in a triangular pattern.

[0029] For example, the number of first coils is four, and the four first coils are arranged in a specific configuration. Font distribution.

[0030] In this way, the heat from the side of the pot will flow to the weak heat area, making the heat flow to a larger area and a longer path. Heat exchange will occur between different areas of the pot, so that the rice and water mixture in the pot will be heated evenly and fully, thereby greatly improving the uniformity of moisture in the whole pot of rice and improving the taste for the user.

[0031] When the first end of the first sub-coil and the first end of the second sub-coil are both connected to the negative output of the excitation circuit, and the second end of the first sub-coil and the second end of the second sub-coil are both connected to the positive output of the excitation circuit, the principle is the same as described above.

[0032] In some technical solutions, the cooking device also includes: a second coil located on the side of the pot body, the second coil being distributed circumferentially along the pot body, and the current direction of the first coil and the second coil being the same at adjacent positions.

[0033] The first and second coils have the same current direction at adjacent positions, resulting in identical magnetic fields at those locations. These adjacent magnetic fields with the same direction will overlap to some extent, creating a region of high heat between the first and second coils. Heat flows from this region to the region of lower heat on the pot, creating a flow of heat and preventing heat concentration in any one area, thus improving the smoothness of heat flow. Furthermore, this method allows for a larger area and a longer path for heat flow, facilitating heat exchange between different areas of the pot. This ensures the rice and water mixture is heated evenly and thoroughly, significantly improving the uniformity of moisture in the cooked rice and enhancing its taste.

[0034] In some technical solutions, the excitation circuit is also electrically connected to the second coil. The first coil and the second coil are wound in the same direction, and the connection method between the input and output terminals of the first coil and the positive and negative output terminals of the excitation circuit is the same as the connection method between the input and output terminals of the second coil and the positive and negative output terminals of the excitation circuit; or, the first coil and the second coil are wound in opposite directions, and the connection method between the input and output terminals of the first coil and the positive and negative output terminals of the excitation circuit is opposite to the connection method between the input and output terminals of the second coil and the positive and negative output terminals of the excitation circuit.

[0035] The technical scheme of the present application proposes that the current directions in the first coil and the second coil are the same, the current directions in the first coil in adjacent parts are the same, the magnetic field directions generated at the adjacent positions of the first coil and the second coil are the same, the adjacent magnetic fields with the same direction are superimposed to a certain extent, and an energy strong area is presented between the first coil and the second coil.

[0036] In the case that the winding directions of the first coil and the second coil are the same, the two adjacent first coils are wound in the clockwise direction or in the counterclockwise direction. In the case that the input terminal of the first coil is connected to the positive output terminal of the excitation circuit, the input terminal of the second coil is connected to the positive output terminal of the excitation circuit, so that the current directions of the first coil and the second coil are the same.

[0037] In the case that the winding directions of the two adjacent first coils are opposite, the input terminal of the first coil is connected to the positive output terminal of the excitation circuit, and the input terminal of the second coil is connected to the positive output terminal of the excitation circuit, so that the current directions in the first coil and the second coil are the same.

[0038] In the above manner, a strong heat area is formed between the first coil and the second coil, the heat on the pot body flows from the strong heat area to the weak heat area, the heat flows from the outer side of the pot body to the inner side of the pot body, heat exchange is formed between the regions on the pot body, and the rice and water mixture in the pot body is uniformly and sufficiently heated.

[0039] In some technical schemes, optionally, a plurality of turns of the second coil are formed on the pot body from the opening to the bottom wall; the distance between the second coil and the center line is L3, the distance between the side wall of the pot body and the center line is L4, and L3 and L4 are positively correlated.

[0040] The second coil is a coil wound in the circumferential direction around the center axis of the side coil disc, the pot body is surrounded by the side coil disc, the diameter of the opening side of the pot body is larger, the diameter of the bottom side of the pot body is smaller, correspondingly, the diameter of the second coil on the opening side of the pot body is larger, the diameter of the second coil on the bottom side of the pot body is smaller, and the diameter of the second coil is associated with the diameter of the pot body, which is beneficial to improve the heating effect on the pot body.

[0041] In some technical schemes, the at least two first coils are connected in series, the first coil and the second coil are connected to different excitation circuits respectively; or the at least two first coils are connected in series, and the second coil is connected in series with one first coil.

[0042] The first coil and the second coil are connected in series in one output mode, and the current directions of the four first coils are the same.

[0043] Or, the four first coils at the bottom can be connected in series to form one output, and the second coils at the sides independently form one output, and the two coils independently output work, which can expand the cooking output demand of different foods.

[0044] In some embodiments, the cooking device further comprises a temperature controller, which is arranged opposite to the bottom wall, and the at least two first coils are distributed along the circumference of the temperature controller.

[0045] The first winding frame is arranged at the bottom of the pot body, the first coil is wound on the first winding frame, the temperature controller is assembled in the center hole of the first winding frame, and the temperature controller contacts the lower surface of the pot body, and the temperature controller is used to collect the temperature of the pot body, thereby realizing the control of the first coil and the second coil.

[0046] The at least two first coils are distributed along the circumference of the temperature controller, so that the temperature distribution is uniform along the circumference of the temperature controller, and the accuracy of temperature collection of the temperature controller is improved.

[0047] In some embodiments, optionally, three adjacent first coils are set as a first sub-coil, a second sub-coil and a third sub-coil, the current directions of the adjacent positions of the first sub-coil and the second sub-coil are opposite, and the current directions of the adjacent positions of the second sub-coil and the third sub-coil are the same; the distance between the first side of the first sub-coil and the bottom wall is H1, the distance between the second side of the first sub-coil and the bottom wall is H2, the distance between the first side of the second sub-coil and the bottom wall is H1, the distance between the second side of the second sub-coil and the bottom wall is H2, the distance between the first side of the third sub-coil and the bottom wall is H1, and the distance between the second side of the third sub-coil and the bottom wall is H2; the first side of the second sub-coil is located between the second side of the first sub-coil and the bottom wall, and the first side of the third sub-coil is located between the second side of the second sub-coil and the bottom wall.

[0048] A part of the second sub-coil is located between the first sub-coil and the bottom wall, and a part of the third sub-coil is located between the second sub-coil and the bottom wall, so that the side sides of the first sub-coil, the second sub-coil and the third sub-coil are sequentially stacked. In this embodiment, the relative positions of the three first coils are limited, which is used to illustrate the arrangement mode of the at least two first coils. It can be understood that the number of the first coils is not limited to three. When the number of the first coils is greater than three, the at least two first coils are also in the form of sequentially stacked side sides.

[0049] By sequentially stacking the side sides of the at least two first coils, the adjacent two first coils jointly occupy a part of the space along the circumference of the bottom wall, so that more first coils are arranged below the bottom wall, thereby facilitating the improvement of the heating effect on the pot body.

[0050] The current directions of the first sub-coil and the second sub-coil at the adjacent positions are opposite, the magnetic fields of the first sub-coil and the second sub-coil at the overlapping part are partially offset, and the overlapping part of the first sub-coil and the second sub-coil forms a weak heating area on the pot body. The current directions of the second sub-coil and the third sub-coil at the adjacent positions are the same, the magnetic fields of the second sub-coil and the third sub-coil at the overlapping part are superimposed on each other, and the overlapping part of the second sub-coil and the third sub-coil forms a strong and weak area on the pot body. In the above manner, the two sides of the second sub-coil form a strong heating area and a weak heating area, respectively, and the first sub-coil and the third sub-coil are the same, and the heat flows from the strong heating area to the weak heating area, thereby forming a closed loop flow heat field in the pot body, so that the fluid rotates and flows in the pot body, thereby uniformly heating the rice.

[0051] Additional aspects and advantages of the application will be apparent from the following description of the application, as well as from the DETAILED DESCRIPTION of the embodiments according to the present application, which are presented for illustrative purposes and should not be considered limiting. BRIEF DESCRIPTION OF DRAWINGS

[0052] The above and / or additional aspects and advantages of the present application will become apparent and be readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings.

[0053] Figure 1 One of the structural schematic diagrams of the cooking device in the embodiment of the present application is shown;

[0054] Figure 2 One of the distribution schematic diagrams of the at least two first coils on the bottom wall in the embodiment of the present application is shown;

[0055] Figure 3 The second structural schematic diagram of the cooking device in the embodiment of the present application is shown;

[0056] Figure 4 One of the distribution schematic diagrams of the first coil and the second coil on the pot body in the embodiment of the present application is shown;

[0057] Figure 5 The second distribution schematic diagram of the first coil and the second coil on the pot body in the embodiment of the present application is shown;

[0058] Figure 6 The third structural schematic diagram of the cooking device in the embodiment of the present application is shown;

[0059] Figure 7 One of the distribution schematic diagrams of the strong heating area and the weak heating area on the pot body in the embodiment of the present application is shown;

[0060] Figure 8 The second distribution schematic diagram of the strong heating area and the weak heating area on the pot body in the embodiment of the present application is shown;

[0061] Figure 9Figure 3 shows a third schematic view of the distribution of the strong heat zone and the weak heat zone on the pot body in an embodiment of the present application;

[0062] Figure 10 Figure 2 shows a second schematic view of the distribution of the at least two first coils on the bottom wall in an embodiment of the present application;

[0063] Figure 11 Figure 3 shows a third schematic view of the distribution of the at least two first coils on the bottom wall in an embodiment of the present application.

[0064] Reference Signs:

[0065] 100 pot body, 110 bottom wall, 120 strong heat zone, 130 weak heat zone, 200 first coil, 210 first sub-coil, 220 second sub-coil, 230 third sub-coil, 240 excitation circuit, 300 second coil, 400 temperature controller, 500 upper cover assembly, 600 power board, 700 bottom coil disc, 800 side coil disc, 900 pot body assembly. DETAILED DESCRIPTION

[0066] In order to enable a more complete understanding of the above-mentioned objects, features and advantages of the present application, the present application will be described in further detail below with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0067] In the following description, a large number of specific details are set forth in order to facilitate a thorough understanding of the present application, however, the present application can also be implemented in other ways different from those described herein, and therefore, the scope of protection of the present application is not limited by the specific embodiments disclosed below.

[0068] The present application will be described below with reference to the accompanying drawings and specific embodiments. Figures 1 to 11 The present application provides a cooking device.

[0069] In combination with Figure 1 , Figure 2 , Figure 3 , Figure 4 and Figure 5 shown in the drawings, in an embodiment of the present application, a cooking device is provided, comprising a pot body 100 and at least two first coils 200, the first coil 200 is arranged opposite to the bottom wall 110 of the pot body 100, in any two points on a turn of the first coil 200 facing the bottom wall 110, one point is spaced apart from the bottom wall 110 by a distance H1, and the other point is spaced apart from the bottom wall 110 by a distance H2, satisfying H2>H1.

[0070] The cooking device provided by the embodiment is provided with the first coil 200 at the bottom of the pot body 100, and the first coil 200 can heat the pot body 100 when the first coil 200 is powered on, so that the rice-water mixture in the pot body 100 can be heated from the bottom of the pot body 100.

[0071] The bottom of the pot body 100 is arranged with at least two first coils 200, the number of the first coils 200 is greater than or equal to 2, and the spacing between the first coil 200 and the bottom wall 110 will affect the heat on the bottom wall 110, when the spacing between the first coil 200 and the bottom wall 110 is small, the heat on the corresponding position of the bottom wall 110 is high, and when the spacing between the first coil 200 and the bottom wall 110 is large, the heat on the corresponding position of the bottom wall 110 is low.

[0072] In combination with the figures shown in Figure 7 , Figure 8 and Figure 9 , when the spacing between the two points on the first coil 200 and the bottom wall 110 is different, different positions in the first coil 200 will correspond to the formation of the strong heat area 120 and the weak heat area 130 on the bottom wall 110, and the heat on the pot body 100 will flow from the strong heat area 120 to the weak heat area 130, so that the area where the heat flows is larger and the path is longer, thereby making the rice-water mixture in the pot body 100 be uniformly and sufficiently heated, so as to greatly improve the uniformity of the moisture of the whole pot of rice and improve the taste of the user.

[0073] In some embodiments, H1 satisfies 4mm≤H1≤12mm.

[0074] The spacing between one side of the first coil 200 and the bottom wall 110 is small, but if one side of the first coil 200 is too close to the bottom wall 110, it will cause the local heat of the pot body 100 to be too high, thereby causing the rice-water mixture to be unevenly heated, and if the spacing between one side of the first coil 200 and the bottom wall 110 is large, it is difficult to form the strong heat area 120 on the bottom wall 110, thereby weakening the heat flow effect. In the case of H1 satisfying 4mm≤H1≤12mm, the side of the first coil 200 is prevented from being too close to the bottom wall 110, thereby preventing the occurrence of the situation that the local heat on the pot body 100 is too high, and the strong heat area 120 can also be effectively formed on the bottom wall 110 of the pot body 100, thereby improving the effect of heat flowing from the strong heat area 120 to the weak heat area 130.

[0075] In some embodiments, H2 satisfies 6mm≤H2≤20mm.

[0076] The distance between the other side of the first coil 200 and the bottom wall 110 is relatively large. However, if the other side of the first coil 200 is too far away from the bottom wall 110, it will cause local heat loss in the pot body 100, resulting in uneven heating of the rice-water mixture. If the distance between the other side of the first coil 200 and the bottom wall 110 is small, it will be difficult to form a weak heat zone 130 on the bottom wall 110, thus weakening the heat flow effect. When H2 satisfies 6mm≤H2≤20mm, avoiding the other side of the first coil 200 being too far away from the bottom wall 110 prevents local heat loss in the pot body 100 and effectively forms a weak heat zone 130 on the bottom wall 110 of the pot body 100, improving the heat flow from the strong heat zone 120 to the weak heat zone 130.

[0077] In some embodiments, the difference between H2 and H1 is H3, and H3 satisfies H3≥2mm.

[0078] If the difference in distance between the two sides of the first coil 200 and the bottom wall 110 is too large, the heat difference between the strong heating zone 120 and the weak heating zone 130 on the bottom wall 110 will be large. Even if heat can flow from the strong heating zone 120 to the weak heating zone 130, the temperature difference at various points on the bottom wall 110 will be large when the heat difference is large, resulting in uneven heating of the rice-water mixture.

[0079] When the difference in distance between the two sides of the first coil 200 and the bottom wall 110 is too small, the heat difference between the strong heating zone 120 and the weak heating zone 130 on the bottom wall 110 is small, and the heat flow rate from the strong heating zone 120 to the weak heating zone 130 is slow, which affects the uniformity of heating of the rice-water mixture.

[0080] Therefore, the distance difference H3 between the two sides of the first coil 200 and the bottom wall 110 is limited to H3≥2mm. Under this condition, the heat difference between the strong heat zone 120 and the weak heat zone 130 is large, and the heat from the strong heat zone 120 can flow quickly to the weak heat zone 130, so that the rice-water mixture in the pot 100 is heated evenly and fully, thereby greatly improving the uniformity of the water content of the whole pot of rice and improving the taste for the user.

[0081] Combination Figure 2 , Figure 4 and Figure 5 As shown, in some embodiments, the first coil 200 is along a first direction ( Figure 2 The width of the section (point A in the middle) is the largest. Along the first direction, the distance between one side of the first coil 200 and the bottom wall 110 is H1, and the distance between the other side of the first coil 200 and the bottom wall 110 is H2.

[0082] The first coil 200 is an ellipse, and the two ends of the long axis of the ellipse are close to the bottom wall 110 and away from the bottom wall 110, respectively, so as to form a strong heat area 120 and a weak heat area 130 on the bottom wall 110. Since the first coil 200 has a large width in the first direction, the area where the heat flows is larger, and the path is longer, so that the rice and water mixture in the pot 100 is uniformly and sufficiently heated, thereby greatly improving the uniformity of the moisture of the whole pot of rice and improving the taste of the user.

[0083] In some embodiments, as shown in Figs. 1 and 2, at least two first coils 200 are distributed along the circumferential direction of the bottom wall 110. Figure 3 and Figure 4 In some embodiments, as shown in Figs. 1 and 2, at least two first coils 200 are distributed along the circumferential direction of the bottom wall 110. Figure 2 In some embodiments, as shown in Figs. 1 and 2, at least two first coils 200 are distributed along the circumferential direction of the bottom wall 110.

[0084] In some embodiments, as shown in Figs. 1 and 2, at least two first coils 200 are distributed along the circumferential direction of the bottom wall 110. Figure 9 In some embodiments, as shown in Figs. 1 and 2, at least two first coils 200 are distributed along the circumferential direction of the bottom wall 110.

[0085] In some embodiments, as shown in Figs. 1 and 2, at least two first coils 200 are distributed along the circumferential direction of the bottom wall 110. Figure 2 and Figure 4 In some embodiments, as shown in Figs. 1 and 2, at least two first coils 200 are distributed along the circumferential direction of the bottom wall 110. Figure 4 In some embodiments, as shown in Figs. 1 and 2, at least two first coils 200 are distributed along the circumferential direction of the bottom wall 110.

[0086] The current directions of the two adjacent first coils 200 are opposite in the adjacent parts, so that the magnetic field directions generated by the two adjacent first coils 200 at the adjacent positions are opposite, the adjacent magnetic fields with opposite directions can be offset to a certain extent, and an energy weak area is formed between the two adjacent first coils 200. The heat of the pot body 100 flows to the weak heat area, so that the area to which the heat flows is larger and the path is longer, heat exchange is formed between the areas on the pot body 100, so that the rice and water mixture in the pot body 100 is uniformly and sufficiently heated, thereby greatly improving the uniformity of the moisture of the whole pot of rice and improving the taste of the user.

[0087] In some embodiments, optionally, the cooking device further comprises an excitation circuit 240 electrically connected with the first coil 200. The winding directions of the first sub-coil 210 and the second sub-coil 220 are the same, and the connection modes of the input end and the output end of the first sub-coil 210 with the output positive electrode and the output negative electrode of the excitation circuit 240 are the same as the connection modes of the input end and the output end of the second sub-coil 220 with the output positive electrode and the output negative electrode of the excitation circuit 240. Alternatively, the winding directions of the first sub-coil 210 and the second sub-coil 220 are opposite, and the connection modes of the input end and the output end of the first sub-coil 210 with the output positive electrode and the output negative electrode of the excitation circuit 240 are opposite to the connection modes of the input end and the output end of the second sub-coil 220 with the output positive electrode and the output negative electrode of the excitation circuit 240.

[0088] The first coil 200 is electrically connected with the excitation circuit 240, and is used for heating the pot body 100. The excitation circuit 240 can make the first coil 200 generate a magnetic field by passing a current in a certain direction into the first coil 200, and the magnetic field generated by the first coil 200 can generate a heating current on the inner pot bottom wall 110, so as to heat the inner pot bottom wall 110.

[0089] In order to form a weak heat area 130 between the two adjacent first coils 200, for this problem, the technical scheme of the present application proposes that the current directions of the two adjacent first coils 200 at the bottom are the same, the current directions of the two adjacent first coils 200 in the adjacent parts are opposite, so that the magnetic field directions generated by the two adjacent first coils 200 at the adjacent positions are opposite, the adjacent magnetic fields with opposite directions can be offset to a certain extent, and an energy weak area is formed between the two adjacent first coils 200.

[0090] When the winding directions of two adjacent first coils 200 are the same, both of the two adjacent first coils 200 are wound in the clockwise direction or both are wound in the counterclockwise direction. The incoming wire end of the first sub-coil 210 is connected to the positive output of the excitation circuit 240, and the outgoing wire end of the first sub-coil 210 is connected to the negative output of the excitation circuit 240. Similarly, the incoming wire end of the second sub-coil 220 is connected to the positive output of the excitation circuit 240, and the outgoing wire end of the second sub-coil 220 is connected to the negative output of the excitation circuit 240. Thus, the current directions in the first sub-coil 210 and the second sub-coil 220 are the same.

[0091] When the winding directions of two adjacent first coils 200 are opposite, one first coil 200 is wound in the clockwise direction and the other first coil 200 is wound in the counterclockwise direction. When the incoming wire end of the first sub-coil 210 is connected to the positive output of the excitation circuit 240, the incoming wire end of the second sub-coil 220 is connected to the negative output of the excitation circuit 240. In this case, although the winding directions of two adjacent first coils 200 are opposite, the ends of the two adjacent first coils 200 through which current is passed are different, which makes the current directions of the two adjacent first coils 200 the same.

[0092] Exemplarily, the number of the first coils 200 is two, and the two first coils 200 are distributed in a "Lv" shape.

[0093] Exemplarily, the number of the first coils 200 is three, and the three first coils 200 are distributed in a "Pin" shape.

[0094] Exemplarily, the number of the first coils 200 is four, and the four first coils 200 are distributed in a

[0095] Through the above method, the heat on the side of the pot body 100 will flow to the weak heat area, making the area where the heat flows larger and the path longer, and heat exchange is formed between the regions on the pot body 100, so that the rice-water mixture in the pot body 100 is evenly and sufficiently heated, thereby greatly improving the uniformity of the moisture in the whole pot of rice and improving the user experience.

[0096] Combined with Figure 3 、 Figure 4 and Figure 5 As shown in Figure 2 , in some embodiments, the cooking device further includes: a second coil 300, the second coil 300 is located on the side of the pot body 100, and the second coil 300 is distributed along the circumferential direction of the pot body 100 ( Figure 2 the arrow direction at B in ). The current directions at the adjacent positions of the first coil 200 and the second coil 300 are the same ( Figure 4 in , the arrow on the second coil 300 is used to indicate the current direction, Figure 2The position of the middle dotted line box is used to represent the adjacent positions of the first coil 200 and the second coil 300.

[0097] The first coil 200 and the second coil 300 have the same current direction at the adjacent positions, so that the magnetic fields generated by the first coil 200 and the second coil 300 at the adjacent positions have the same direction, and the adjacent magnetic fields with the same direction can be superimposed to a certain extent, so that a heat strong area is presented between the first coil 200 and the second coil 300. The heat on the pot body 100 flows from the heat strong area to the heat weak area, so that the heat flow is formed on the pot body 100, the heat is prevented from being concentrated at a certain position of the pot body 100, and the smoothness of the heat flow on the pot body 100 is improved. Moreover, by the above-mentioned manner, the area of the heat flow is larger, the path is longer, and heat exchange is formed between the areas on the pot body 100, so that the rice and water mixture in the pot body 100 is uniformly and sufficiently heated, thereby greatly improving the uniformity of the moisture of the whole pot of rice and improving the taste of the user.

[0098] In some embodiments, optionally, the excitation circuit 240 is also electrically connected with the second coil 300. The winding directions of the first coil 200 and the second coil 300 are the same, and the connection modes of the input terminal and the output terminal of the first coil 200 with the output positive electrode and the output negative electrode of the excitation circuit 240 are the same as the connection modes of the input terminal and the output terminal of the second coil 300 with the output positive electrode and the output negative electrode of the excitation circuit 240. Alternatively, the winding directions of the first coil 200 and the second coil 300 are opposite, and the connection modes of the input terminal and the output terminal of the first coil 200 with the output positive electrode and the output negative electrode of the excitation circuit 240 are opposite to the connection modes of the input terminal and the output terminal of the second coil 300 with the output positive electrode and the output negative electrode of the excitation circuit 240.

[0099] The technical scheme of the present application proposes that the current directions in the first coil 200 and the second coil 300 are the same, the current directions in the adjacent parts of the first coil 200 are the same, so that the magnetic fields generated by the first coil 200 and the second coil 300 at the adjacent positions have the same direction, and the adjacent magnetic fields with the same direction can be superimposed to a certain extent, so that an energy strong area is presented between the first coil 200 and the second coil 300.

[0100] In the case that the winding directions of the first coil 200 and the second coil 300 are the same, the two adjacent first coils 200 are wound in the clockwise direction or are wound in the counterclockwise direction. In the case that the input terminal of the first coil 200 is connected with the output positive electrode of the excitation circuit 240, the input terminal of the second coil 300 is connected with the output negative electrode of the excitation circuit 240, so that the current directions of the first coil 200 and the second coil 300 are the same.

[0101] In the case that the winding directions of two adjacent first coils 200 are opposite, the input end of the first coil 200 is connected to the positive output of the excitation circuit 240, and the output end of the second coil 300 is connected to the positive output of the excitation circuit 240, so that the current directions in the first coil 200 and the second coil 300 are the same.

[0102] In the above manner, the strong heat area 120 is formed between the first coil 200 and the second coil 300, and the heat on the pot body 100 flows from the strong heat area 120 to the weak heat area 130, so that the heat flows from the outside of the pot body 100 to the inside of the pot body 100, heat exchange is formed between the regions on the pot body 100, and the rice-water mixture in the pot body 100 is uniformly and sufficiently heated.

[0103] As shown in FIG. 1, Figure 6 In some embodiments, a plurality of turns of the second coil 300 are formed on the pot body 100 from the opening to the bottom wall 110, the distance between the second coil 300 and the center line C is L3, the distance between the side wall of the pot body 100 and the center line C is L4, and L3 and L4 are positively correlated.

[0104] The second coil 300 is a coil wound circumferentially around the center axis of the side coil disc 800, the pot body 100 is surrounded by the side coil disc 800, the diameter of the opening side of the pot body 100 is larger, and the diameter of the bottom side of the pot body 100 is smaller. Correspondingly, the diameter of the second coil 300 on the opening side of the pot body 100 is larger, and the diameter of the second coil 300 on the bottom side of the pot body 100 is smaller. The diameter of the second coil 300 is associated with the diameter of the pot body 100, which is beneficial to improve the heating effect on the pot body 100.

[0105] In some embodiments, the at least two first coils 200 are connected in series, and the first coil 200 and the second coil 300 are respectively connected to different excitation circuits 240. Alternatively, the at least two first coils 200 are connected in series, and the second coil 300 is connected in series with one first coil 200.

[0106] The first coil 200 and the second coil 300 are connected in series in one-way output mode, and the current directions of the four first coils 200 are in the same direction.

[0107] Alternatively, the four first coils 200 on the bottom can be connected in series to form one-way output, and the second coil 300 on the side is independently formed to form one-way output. The two-way coil outputs work independently, which can expand the cooking output demand of different foods.

[0108] As shown in FIG. 1, Figure 1 In some embodiments, the cooking device further comprises a temperature controller 400, the temperature controller 400 is arranged opposite to the bottom wall 110, and the at least two first coils 200 are distributed along the circumference of the temperature controller 400.

[0109] The first bobbin is arranged at the bottom of the pot body 100, the first coil 200 is arranged on the first bobbin, the temperature controller 400 is assembled in the center hole of the first bobbin, and the temperature controller 400 contacts the lower surface of the pot body 100. The temperature controller 400 is used to collect the temperature of the pot body 100, so as to realize the control of the operation of the first coil 200 and the second coil 300.

[0110] The at least two first coils 200 are distributed in the circumferential direction of the temperature controller 400, so that the temperature distribution in the circumferential direction of the temperature controller 400 is uniform, and the accuracy of temperature collection of the temperature controller 400 is improved.

[0111] In combination with FIGS. 1-4, Figure 10 and Figure 11 In some embodiments, optionally, the adjacent three first coils 200 are respectively set as a first sub-coil 210, a second sub-coil 220 and a third sub-coil 230, the current directions of the adjacent positions of the first sub-coil 210 and the second sub-coil 220 are opposite, and the current directions of the adjacent positions of the second sub-coil 220 and the third sub-coil 230 are the same.

[0112] The distance between the first side of the first sub-coil 210 and the bottom wall 110 is H1, the distance between the second side of the first sub-coil 210 and the bottom wall 110 is H2, the distance between the first side of the second sub-coil 220 and the bottom wall 110 is H1, the distance between the second side of the second sub-coil 220 and the bottom wall 110 is H2, the distance between the first side of the third sub-coil 230 and the bottom wall 110 is H1, and the distance between the second side of the third sub-coil 230 and the bottom wall 110 is H2.

[0113] The first side of the second sub-coil 220 is located between the second side of the first sub-coil 210 and the bottom wall 110, and the first side of the third sub-coil 230 is located between the second side of the second sub-coil 220 and the bottom wall 110.

[0114] A part of the second sub-coil 220 is located between the first sub-coil 210 and the bottom wall 110, and a part of the third sub-coil 230 is located between the second sub-coil 220 and the bottom wall 110, so that the side sides of the first sub-coil 210, the second sub-coil 220 and the third sub-coil 230 are sequentially stacked. In this embodiment, the relative positions of the three first coils 200 are limited, which is used to illustrate the arrangement mode of the at least two first coils 200. It can be understood that the number of the first coils 200 is not limited to 3. When the number of the first coils 200 is greater than 3, the plurality of first coils 200 are also in the form of sequentially stacked side sides.

[0115] By sequentially stacking the edge sides of the plurality of first coils 200, the adjacent two first coils 200 jointly occupy a part of the space in the circumferential direction of the bottom wall 110, so that more first coils 200 are arranged below the bottom wall 110, thereby facilitating the improvement of the heating effect on the pot body 100.

[0116] The current directions of the first sub-coil 210 and the second sub-coil 220 at the adjacent positions are opposite, the magnetic fields of the first sub-coil 210 and the second sub-coil 220 at the overlapping part are partially offset, and the first sub-coil 210 and the second sub-coil 220 form a weak heating area 130 on the pot body 100 at the overlapping part. The current directions of the second sub-coil 220 and the third sub-coil 230 at the adjacent positions are the same, the magnetic fields of the second sub-coil 220 and the third sub-coil 230 at the overlapping part are superimposed on each other, and the second sub-coil 220 and the third sub-coil 230 form a strong and weak area on the pot body 100 at the overlapping part. Through the above-mentioned manner, the two sides of the second sub-coil 220 form a strong heating area 120 and a weak heating area 130, respectively, and the first sub-coil 210 and the third sub-coil 230 are the same, the heat will flow from the strong heating area 120 to the weak heating area 130, thereby forming a closed loop flow heat field in the pot body 100, so that the fluid rotates and flows in the pot body 100, thereby uniformly heating the rice. In a possible embodiment, the cooking device includes but is not limited to an electric rice cooker, an electric soup cooker, an electric pressure cooker, and the like. The cooking device is composed of an upper cover assembly 500, a pot body 100, a bottom coil disc 700, a side coil disc 800, a temperature controller 400, a power board 600, and a cooker body assembly 900. The first coil 200 is wound on the bottom coil disc 700, and the second coil 300 is wound on the side coil disc 800. The cooker body assembly 900 is internally assembled with the power board 600, the bottom coil disc 700, and the side coil disc 800, the bottom coil disc 700 and the side coil disc 800 form an inner cavity, and the pot body 100 can be put into the inner cavity, wherein the temperature controller 400 is assembled in the center hole of the bottom coil disc 700 and contacts the lower surface of the pot body 100, and the upper cover assembly 500 covers from above to limit the pot body 100 in the cooker body assembly 900.

[0117] The second coil 300 is a coil wound in the circumferential direction around the center axis of the side coil disc 800, the pot body 100 is surrounded by the side coil disc 800, the diameter of the second coil 300 on the opening side of the pot body 100 is larger, and the diameter of the second coil 300 on the bottom side of the pot body 100 is smaller. The bottom coil disc 700 is uniformly distributed with four first coils 200, which are distributed in the circumferential direction around the center axis of the bottom coil disc 700 (which is also the center axis of the pot body 100), each first coil 200 is an oval shape, has a long axis and a short axis, and has two end portions of the long axis, one end portion is close to the bottom of the pot body 100, and the other end portion is away from the bottom of the pot body 100, so that each first coil 200 will form a strong heat area and a weak heat area on the bottom of the pot body 100 when heating the inner pot bottom.

[0118] The bottom coil disc 700 is connected in series with the side wall coil disc in a one-way output mode, and the current directions of the four first coils 200 are the same, and the current directions of the second coils 300 in the side part are also the same.

[0119] The cooking device (electric rice cooker and related electromagnetic products) in the embodiment is formed by four groups of first coils 200, and four groups of heat flows from strong areas to weak areas, so that a closed loop flow heat field is formed in the inner pot 100, so that the fluid follows the heat flow to rotate, so that the fluid can rotate and flow in the inner pot, so that each part of the rice and water mixture can more easily obtain heat, so that the rice is uniformly heated, and the cooked rice has uniform taste.

[0120] In the present application, the term "a plurality of" refers to two or more, unless otherwise explicitly limited. The terms "mounting", "connecting", "connecting", "fixing" and the like should be understood in a broad sense, for example, "connecting" can be fixed connection, or detachable connection, or integral connection; "connecting" can be directly connected, or indirectly connected through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0121] In the description of the present application, the terms "one embodiment", "some embodiments", "a specific embodiment" and the like mean 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 application. In the present application, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0122] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A cooking apparatus, characterized by, The cooking device comprises: a pot body; at least two first coils, which are arranged opposite to a bottom wall of the pot body, and in any two points on a turn of the first coil facing the bottom wall, one point is spaced from the bottom wall by a distance H1, and the other point is spaced from the bottom wall by a distance H2, and H2>H1 is satisfied.

2. The cooking apparatus according to claim 1, characterized in that, H1 satisfies 4mm≤H1≤12mm.

3. The cooking apparatus according to claim 1, wherein H2 satisfies 6mm≤H2≤20mm.

4. The cooking apparatus according to any one of claims 1 to 3, characterized in that, The difference between H2 and H1 is H3, and H3 satisfies H3≥2mm.

5. The cooking apparatus according to any one of claims 1 to 3, characterized in that, The first coil has a maximum width along a first direction, and along the first direction, one side of the first coil is spaced from the bottom wall by a distance H1, and the other side of the first coil is spaced from the bottom wall by a distance H2.

6. The cooking apparatus according to any one of claims 1 to 3, characterized in that, The at least two first coils are distributed along the circumference of the bottom wall. One of the two adjacent first coils is set as a first sub-coil, and the other is set as a second sub-coil, the first side of the first sub-coil is adjacent to the first side of the second sub-coil, the first side of the first sub-coil is spaced from the bottom wall by a distance H1, and the first side of the second sub-coil is spaced from the bottom wall by a distance H2.

7. The cooking apparatus according to any one of claims 1 to 3, characterized in that, One of the two adjacent first coils is set as a first sub-coil, and the other is set as a second sub-coil. The current directions of the first sub-coil and the second sub-coil at adjacent positions are opposite.

8. The cooking apparatus according to claim 7, characterized in that, The cooking device further comprises: an excitation circuit, which is electrically connected with the first coil; wherein the winding directions of the first sub-coil and the second sub-coil are the same, and the connection modes of the input and output terminals of the first sub-coil with the output positive and negative poles of the excitation circuit are the same as those of the second sub-coil with the output positive and negative poles of the excitation circuit; or, the winding directions of the first sub-coil and the second sub-coil are opposite, and the connection modes of the input and output terminals of the first sub-coil with the output positive and negative poles of the excitation circuit are opposite to those of the second sub-coil with the output positive and negative poles of the excitation circuit.

9. The cooking apparatus according to claim 8, characterized in that, The cooking device further comprises: a second coil, which is located at the side of the pot body, and the first coil and the second coil are distributed along the circumference of the pot body, and the current directions of the first coil and the second coil at adjacent positions are the same.

10. The cooking apparatus according to claim 9, wherein, The excitation circuit is also electrically connected with the second coil; the winding directions of the first coil and the second coil are the same, and the connection modes of the input and output terminals of the first coil with the output positive and negative poles of the excitation circuit are the same as those of the second coil with the output positive and negative poles of the excitation circuit; or, the winding directions of the first coil and the second coil are opposite, and the connection modes of the input and output terminals of the first coil with the output positive and negative poles of the excitation circuit are opposite to those of the second coil with the output positive and negative poles of the excitation circuit.

11. The cooking apparatus according to claim 9, wherein The at least two first coils are connected in series, and the first coil and the second coil are respectively connected with different excitation circuits; or At least two of the first coils are connected in series in sequence, and the second coil is connected in series with one of the first coils.

12. The cooking apparatus according to any one of claims 1 to 3, characterized in that, The cooking device further comprises: A temperature controller is arranged opposite to the bottom wall, and the at least two first coils are distributed along the circumference of the temperature controller.

13. The cooking apparatus according to any one of claims 1 to 3, characterized in that, Three adjacent first coils are set as a first sub-coil, a second sub-coil and a third sub-coil, the current directions of the first sub-coil and the second sub-coil at the adjacent positions are opposite, and the current directions of the second sub-coil and the third sub-coil at the adjacent positions are the same; The distance between the first side of the first sub-coil and the bottom wall is H1, the distance between the second side of the first sub-coil and the bottom wall is H2, the distance between the first side of the second sub-coil and the bottom wall is H1, the distance between the second side of the second sub-coil and the bottom wall is H2, the distance between the first side of the third sub-coil and the bottom wall is H1, and the distance between the second side of the third sub-coil and the bottom wall is H2; The first side of the second sub-coil is located between the second side of the first sub-coil and the bottom wall, and the first side of the third sub-coil is located between the second side of the second sub-coil and the bottom wall.

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