An even-heating electric rice cooker inner container and electric rice cooker

Abstract

A kind of even temperature electric rice cooker inner container, the inner container wall includes at least two layers of material, two layers of material are not completely contacted to form a hollow structure.The hollow structure of the inner container wall can reduce the speed of heat transfer from outside to inside, in the case of the same power of heat source (heating disc), the heat transfer will be completed through a larger heat transfer area, so that the temperature of the inner container wall is more uniform, and the boiling point is distributed to the entire inner container wall;So that the temperature field in the pot is more uniform, the upper and lower layers of food, and the inner and outer parts of the food, can be heated fully and uniformly, and the cooking quality is better.A kind of even temperature electric rice cooker inner container, the inner container wall includes a sandwich layer, the sandwich layer is filled with different heat-conducting materials from bottom to top, and the heat-conducting performance of the heat-conducting materials gradually increases from bottom to top.A kind of even temperature electric rice cooker inner container, the inner container wall gradually thins from bottom to top, so that the heat-conducting performance of the inner container wall gradually increases from bottom to top.A kind of electric rice cooker, comprising any of the above even temperature electric rice cooker inner container.

Description

Technical Field

[0001] This invention relates to the field of electric heating appliances, and more particularly to the field of rice cookers. Background Technology

[0002] The inner pot of a rice cooker, as the part that comes into direct contact with the food, is used to hold the food and to transfer the heat from the heat source (heating plate) to the food inside the pot. The heat conduction of the inner pot directly affects the temperature distribution of the pot body when transferring heat, thus affecting the temperature field and flow field inside the pot. The temperature field and flow field inside the pot determine the quality of the rice.

[0003] Currently, the inner pot of rice cookers is generally made of metal materials such as aluminum or iron, or ceramic or glass, and has a solid structure. Hollow structures are generally used in products such as thermos flasks. Summary of the Invention

[0004] To improve the cooking quality of rice cookers, this invention provides a uniform-temperature rice cooker inner pot and a rice cooker.

[0005] An inner pot for a temperature-controlled rice cooker has a wall composed of at least two layers of material that are not in complete contact to form a hollow structure. The outer layer is generally made of a material with good thermal conductivity. The two layers can be made of the same material, such as aluminum; or they can be made of different materials, such as an outer layer of aluminum and an inner layer of glass.

[0006] The beneficial effects of this invention are:

[0007] A type of uniform-temperature rice cooker inner pot has a wall composed of at least two layers of material that are not in complete contact, forming a hollow structure. This hollow structure reduces the rate of heat transfer from the outside to the inside. With the same heat source (heating plate) power, heat transfer occurs over a larger surface area, resulting in a more uniform temperature distribution throughout the inner pot, including the bottom and sides. This reduces the number of bubbles and minimizes the probability of broth overflowing. Consequently, the temperature field inside the pot is more uniform, ensuring that food, both the upper and lower layers, as well as the inner and outer parts of the food, is heated thoroughly and evenly, resulting in better cooking quality. Furthermore, the hollow structure of the inner pot improves heat retention after cooking. The outer layer is typically made of a material with good thermal conductivity, further contributing to the uniform temperature distribution of the inner pot. The two layers can be made of the same material, such as aluminum, or different materials, such as an outer layer of aluminum and an inner layer of glass. This allows for a wider range of material choices for the rice cooker inner pot, leveraging the advantages of various materials.

[0008] A uniform temperature electric rice cooker inner pot, the inner pot wall includes a sandwich layer, the sandwich layer is filled with different heat-conducting materials from bottom to top, and the heat conductivity of the heat-conducting materials gradually increases from bottom to top.

[0009] The beneficial effects of this invention are:

[0010] A uniform-temperature rice cooker inner pot has a double-layered wall filled with different heat-conducting materials from bottom to top, with the heat conductivity of the materials gradually increasing from bottom to top. This results in slower heat conduction at the bottom and faster heat conduction at the top of the inner pot. Since the heat source (heating plate) is located at the bottom, this promotes faster heat transfer to the upper part of the inner pot wall, making the temperature of the inner pot wall more uniform. The boiling point is distributed throughout the entire inner pot wall, including the bottom and sides, resulting in smaller bubbles and reducing the probability of soup overflowing with the bubbles. This makes the temperature field inside the pot more uniform, ensuring that food in both the upper and lower layers, as well as the inner and outer parts of the food, is heated fully and evenly, resulting in better cooking quality.

[0011] A type of uniform-temperature rice cooker inner pot, the inner pot wall gradually thins from bottom to top, so that the thermal conductivity of the inner pot wall gradually increases from bottom to top.

[0012] The beneficial effects of this invention are:

[0013] A uniform-temperature rice cooker inner pot features a wall that gradually thins from bottom to top, resulting in a gradual increase in thermal conductivity. This causes slower heat conduction at the bottom and faster heat conduction at the top, while the heat source (heating plate) is located at the bottom. This facilitates faster heat transfer to the upper part of the inner pot wall, leading to a more uniform temperature distribution. The boiling point is distributed throughout the entire inner pot wall, including the bottom and sides, resulting in smaller bubbles and reducing the probability of broth overflowing. Consequently, the temperature field inside the pot is more uniform, ensuring that food in both the upper and lower layers, as well as the inner and outer parts of the food, is heated thoroughly and evenly, resulting in better cooking quality.

[0014] An electric rice cooker comprising any of the above-mentioned uniform temperature electric rice cooker inner pots.

[0015] The beneficial effects of this invention are: This rice cooker has the same advantages as any of the aforementioned rice cooker inner pots with uniform temperature, which will not be repeated here. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the structure of the inner pot of a uniformly heated rice cooker with a hollow inner wall, according to the present invention.

[0017] Figure 2 This is a schematic diagram of the structure of an evenly heated rice cooker inner pot, according to the present invention, whose inner pot wall is filled with different heat-conducting materials.

[0018] Figure 3 This is a schematic diagram of the structure of the inner pot of a uniformly heated rice cooker according to the present invention, wherein the inner pot wall thins from bottom to top.

[0019] In the diagram, 1. Inner layer, 2. Outer layer, 3. Hollow structure, 4. Sandwich layer, 5. Thermally conductive material, 6. Bottom, 7. Top. Detailed Implementation

[0020] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0021] Example 1 An embodiment of the present invention is a uniform temperature rice cooker inner pot with a hollow inner wall; like Figure 1 As shown: A uniform temperature electric rice cooker inner pot, the inner pot wall consists of two inner and outer layers, and a part of the area between the inner layer 1 and the outer layer 2 is not in contact, forming a hollow structure 3.

[0022] Example 2 An embodiment of the present invention is a uniform temperature rice cooker inner pot whose inner wall is filled with different thermally conductive materials; like Figure 2 As shown: A uniform temperature electric rice cooker inner pot, the inner pot wall includes a sandwich 4, and different heat-conducting materials 5 are filled from bottom to top 6 in the sandwich 7, the heat conductivity of the heat-conducting materials gradually increases from bottom to top.

[0023] Example 3 An embodiment of the present invention is a uniform temperature electric rice cooker inner pot with an inner pot wall that thins from bottom to top; like Figure 3 As shown: A uniform temperature electric rice cooker inner pot, the inner pot wall gradually thins from bottom 6 to top 7, so that the thermal conductivity of the inner pot wall gradually increases from bottom to top.

[0024] Example 4 An embodiment of the present invention is a rice cooker, comprising any of the above-described rice cooker inner pots.

Claims

1. A uniform-temperature rice cooker inner pot, characterized in that: The inner wall comprises at least two layers of material that are not in complete contact to form a hollow structure.

2. A uniform-temperature rice cooker inner pot, characterized in that: The inner wall contains a sandwich layer, which is filled with different thermally conductive materials from bottom to top, and the thermal conductivity of the thermally conductive materials gradually increases from bottom to top.

3. A uniform-temperature rice cooker inner pot, characterized in that: The inner wall gradually thins from bottom to top, causing the thermal conductivity of the inner wall to gradually increase from bottom to top.

4. An electric rice cooker, characterized by: It includes the inner pot of a rice cooker according to any one of claims 1 to 3.

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