Cooking appliance and method of controlling a cooking appliance

Abstract

The application discloses a cooking utensil and a control method of the cooking utensil. The cooking utensil comprises a pot liner, an upper heating assembly, a blocking mechanism and a control device. The pot liner comprises a pot liner bottom and a pot liner side; the upper heating assembly is located above the pot liner bottom; the blocking mechanism is used for contacting the pot liner to hinder the upper heating assembly from transmitting heat to the pot liner bottom outside the pot liner; and the control device is electrically connected with the upper heating assembly, and the control device is configured to: in a boiling stage of cooking rice, at least the temperature T 底 of a bottom inner surface of the pot liner bottom reaches an identified temperature, the control device controls the upper heating assembly to work so that: the temperature T 底 of the bottom inner surface of the pot liner bottom is within a range of 65 DEG C ≤ T 底 ≤ boiling point temperature + 15 DEG C, the temperature T 沸 of a side inner surface of the pot liner side is within a range of boiling point temperature < T 侧 ≤ boiling point temperature + 60 DEG C, and a difference between T 侧 and T bottom is ΔT, and ΔT is within a range of 1 DEG C ≤ ΔT ≤ 60 DEG C. 侧 ​

Description

Technical Field

[0001] This application relates to the field of cooking appliance technology, and more specifically to a cooking appliance and a method for controlling the cooking appliance. Background Technology

[0002] To facilitate scraping and cleaning, the inner pot of a rice cooker needs to have good non-stick properties. Currently, the non-stick property of the inner pot is achieved by spraying a non-stick coating onto it. However, over time or with improper use (such as cleaning with a steel brush or metal spatula), this non-stick coating can peel off. This not only reduces the non-stick performance of the inner pot, making it difficult to scrape and clean, but also risks the coating potentially entering the body with the rice, potentially impacting health. Therefore, achieving a non-stick coating-free rice cooker is a problem that needs to be solved. Summary of the Invention

[0003] The summary section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This summary section is not intended to limit the key features and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0004] To at least partially solve the above problems, this application provides a cooking appliance, the cooking appliance comprising:

[0005] The inner pot has a cooking cavity inside for holding food, and the inner pot includes a bottom and a side.

[0006] An upper heating assembly is located above the bottom of the inner pot;

[0007] A barrier mechanism, configured to contact the inner pot to prevent the upper heating assembly from transferring heat to the bottom of the inner pot from the outside of the inner pot; and

[0008] A control device, electrically connected to the upper heating assembly, is configured as follows:

[0009] During the boiling stage of rice cooking, at least after preset conditions are met, the upper heating component is controlled to operate, such that:

[0010] The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 ,

[0011] The temperature T of the inner surface of the side of the pot body 侧 The range is: boiling point temperature < T侧 ≤The sum of boiling point temperature and 60℃

[0012] And the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

[0013] The preset conditions include the temperature of the bottom inner surface reaching the marked temperature.

[0014] At the bottom of the pot, the movement of starch is hindered by the supporting force and friction of the inner surface of the pot, and gravity can no longer change the position of the starch, making this the area of ​​heavy sticking. According to this application, by controlling the temperature of the inner surface of the bottom of the pot after the food has boiled and just before the starch paste is about to solidify, the starch paste at the bottom can be prevented from solidifying and sticking to the pot. At the same time, the side temperature is higher than the bottom temperature, which allows the food to receive sufficient heat to ensure that the rice is cooked. The barrier mechanism makes it difficult for heat from the upper heating element to flow to the bottom, which helps to maintain a relatively low temperature at the bottom.

[0015] Optionally, the inner pot has a central axis, and in a cross-section of the inner pot passing through the central axis, the angle between the tangent at any point on the inner surface of the inner pot and the horizontal line is θ. This angle is located on one side of the outer surface of the inner pot and above the horizontal line.

[0016] Wherein, the included angle θ of the pot wall at the bottom of the pot is in the range of: 0°≤θ≤31°; and / or, the pot wall not higher than the bottom boundary line is the bottom of the pot, wherein the bottom boundary line is a horizontal line located 2cm above the lowest point of the inner surface of the pot.

[0017] The portion of the inner pot, excluding the bottom, is the side portion of the inner pot.

[0018] According to this application, when the bottom and sides of the inner pot are divided according to a rule of 31 degrees angle and 2 cm height, temperature control in the bottom and sides of the inner pot can achieve a better effect of preventing rice from sticking to the pot.

[0019] Optionally, the barrier mechanism is disposed above the bottom of the pot; and / or

[0020] The indicated temperature is greater than or equal to the sum of the boiling point and 4°C.

[0021] According to this application, the barrier mechanism is located above the bottom of the inner pot, thereby better preventing the upper heating element from transferring heat to the bottom. The indicated temperature is greater than or equal to the sum of the boiling point and 4°C, which sufficiently demonstrates that the food temperature is already above the boiling point, and the free moisture is gradually decreasing. If high-temperature heating continues, the food is prone to sticking to the pot. Therefore, the bottom temperature should be controlled promptly after the indicated temperature is reached.

[0022] Optionally, the cooking appliance is configured such that, after a preset condition is met, it causes...

[0023] The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 80℃≤T 底 ≤The sum of boiling point temperature and 3℃

[0024] At the bottom of the pot, the movement of starch is hindered by the supporting force and friction of the inner surface of the pot, and gravity can no longer change the position of the starch, making this the area of ​​heavy sticking. According to this application, by controlling the temperature of the inner surface of the bottom of the pot after the food has boiled and just before the starch paste is about to solidify, the starch paste at the bottom can be prevented from solidifying and sticking to the pot.

[0025] Optionally, the cooking appliance is configured such that, after a preset condition is met, the temperature T of the inner surface of the bottom is increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature.

[0026] According to this application, the temperature at the bottom of the pot can prevent food from sticking while ensuring that the food is cooked through.

[0027] Optionally, the cooking appliance is configured such that, after a preset condition is met, the temperature T of the inner surface of the side portion reaches a certain level. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

[0028] According to this application, after the food boils and the starch is about to solidify, the inner surface of the side of the cooking utensil is kept at a certain temperature while the bottom temperature is controlled to prevent it from getting too high. This ensures that the rice is cooked through without overcooking (overcooking will reduce the aroma of the rice and may even produce a raw, unpleasant smell). However, the temperature of the inner surface of the side should not be too high, otherwise there will still be some sticking to the pot.

[0029] Optionally, the cooking appliance is configured such that, after a preset condition is met, the temperature T of the inner surface of the side portion reaches a certain level. 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

[0030] According to this application, the cooking appliance controls the side temperature between the sum of the boiling point and 5°C and the sum of the boiling point and 20°C after the food has boiled and the starch is about to solidify. Within this temperature range, the food can receive more heat, thus ensuring that the rice has a good stickiness and texture. At the same time, the temperature difference between the rice near the side wall of the inner pot and the rice in the center of the inner pot is reduced, thereby improving the uniformity of rice cooking.

[0031] Optionally, the range of ΔT is: 3℃≤ΔT≤20℃.

[0032] According to this application, the temperature on the side of the pot will not be too high, thus avoiding a large temperature difference between the side wall and the bottom wall, resulting in uneven food temperature.

[0033] Optionally, the boiling stage includes a temperature maintenance interval and a temperature rise interval, and the control device is configured to determine whether the temperature of the bottom inner surface reaches the marked temperature during the temperature rise interval.

[0034] According to this application, the heating range in the later stage of boiling is when the water is basically boiled away. If high-temperature heating continues at this time, the water is prone to sticking to the pot. Therefore, the bottom temperature should be controlled in time during the heating range to avoid sticking to the pot.

[0035] Optionally, the cooking appliance further includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control device is configured to:

[0036] During the boiling stage, a temperature is maintained. When the temperature value sensed by the temperature sensing device is greater than the maintained temperature, and the difference between the two is greater than or equal to a preset rising temperature, the process of cooking rice is determined to have entered the heating range. When the temperature value sensed by the temperature sensing device is less than the sum of the maintained temperature and the preset rising temperature, the process of cooking rice is determined to be within the maintained temperature range.

[0037] According to this application, the method for determining whether a temperature range or a temperature rise range has been entered is simple and effective.

[0038] Optionally,

[0039] The control device is configured to: after entering the boiling stage, record the average temperature value of the temperature sensing device within the first preset monitoring time as the boiling temperature, wherein the first preset monitoring time is 2-4 minutes; and / or

[0040] The preset temperature rise is greater than or equal to 3°C.

[0041] According to this application, the method for obtaining the temperature is simple and effective. Setting a preset temperature rise of 3°C or greater allows for sensitive detection that the cooking process has entered the heating range.

[0042] Optionally, the cooking appliance includes a pot body for accommodating the inner pot, and the upper heating component is a side heating component disposed on the pot body.

[0043] According to this application, the upper heating element can be installed in the pot body.

[0044] Optionally, the side heating component is a hot air convection heating component.

[0045] According to this application, hot air convection heating can make the side temperature more uniform, thus improving the uniformity of the rice.

[0046] Optionally, the barrier mechanism is disposed at the bottom of the side heating assembly.

[0047] Furthermore, the side heating assembly includes:

[0048] A side heating element, wherein the side heating element is used to perform a heating function; and

[0049] A side support component supports the side heating component and surrounds the inner pot. The bottom of the side support component is provided with a protruding structure extending inward in the radial direction. The inner end of the protruding structure is used to contact the inner pot, and the protruding structure forms the barrier mechanism.

[0050] According to this application, the barrier mechanism can be formed on the side heating assembly.

[0051] Optionally, the cooking appliance further includes a pot body for accommodating the inner pot and a bottom heating component disposed in the pot body, the bottom heating component being located below the upper heating component for heating at least the bottom of the inner pot, and the barrier mechanism being disposed on top of the bottom heating component.

[0052] Furthermore, the bottom heating assembly includes:

[0053] A bottom heating element, wherein the bottom heating element is used to perform the heating function; and

[0054] A bottom support component supports the bottom heating component. The bottom support component is located at the bottom of the pot body. The top of the bottom support component is provided with a protruding structure for contacting the inner pot. The protruding structure forms the barrier mechanism.

[0055] According to this application, the barrier mechanism can be formed in the bottom heating assembly.

[0056] Optionally, the protruding structure extends upward in the axial direction, and the upper end of the protruding structure is used to contact the inner pot; or,

[0057] The protruding structure extends radially toward the center of the inner pot, and the inner end of the protruding structure is used to contact the inner pot.

[0058] According to this application, the barrier mechanism can be flexibly formed in the bottom heating assembly.

[0059] Optionally, the cooking appliance further includes a pot body for accommodating the inner pot, the barrier mechanism being configured as a sealing ring having two opposite sides, one side for contacting the pot body and the other side for contacting the inner pot.

[0060] According to this application, the barrier mechanism is constructed as a sealing ring, which is inexpensive and has good heat insulation effect.

[0061] Optionally, the sealing ring includes a connecting part, a supporting part, and a sealing part connected in sequence. The connecting part is located on the outer periphery of the sealing ring and is used to connect to the pot body. The supporting part is used to contact the pot body. The sealing part extends upward from the supporting part so that when the inner pot is placed in the pot body, the inner pot squeezes the sealing part.

[0062] According to this application, the upwardly extending sealing portion of the sealing ring can contact the outer surface of the inner pot. Thus, the sealing ring can tightly block heat transfer from the upper heating element to the bottom. The support portion is used to contact the pot body, so that the pot body can support the sealing ring.

[0063] Optionally, the sealing part includes a first sealing part and a second sealing part connected in sequence. The first sealing part extends upward and one end is connected to the support part. An angle is formed between the first sealing part and the support part. The other end of the first sealing part is connected to the second sealing part and an angle is formed between them. The connection between the first sealing part and the second sealing part is used to abut against the inner pot, or the second sealing part is used to abut against the inner pot.

[0064] According to this application, the sealing part is constructed in an upwardly extending and bent form, which facilitates the contact of the sealing part with the outer surface of the pot.

[0065] Optionally, the sealing ring further includes a folded-back portion connected to one end of the second sealing portion, the folded-back portion extending downward from the second sealing portion.

[0066] According to this application, the fold-back portion extends downward so as to contact the support portion, such that the support portion, the sealing portion, and the fold-back portion form a cavity, which can further help prevent the upper heating assembly from transferring heat to the bottom.

[0067] Optionally,

[0068] The upper heating component is a side heating component disposed on the pot body, the side heating component includes a heat-insulating ring, and the connecting part is connected to the heat-insulating ring; and / or

[0069] The pot body is provided with a bottom heating component for heating at least the bottom of the inner pot, and the upper heating component is a side heating component provided on the pot body. The side heating component is located above the bottom heating component, and the bottom heating component and the side heating component clamp the connecting part.

[0070] According to this application, the method of installing the sealing ring into the pot body is flexible.

[0071] Optionally, the pot body includes a bottom heating assembly for heating at least the bottom of the inner pot. The bottom heating assembly includes a bottom heating component and a bottom support component. The bottom support component supports the bottom heating component. The support portion extends downward from the connecting portion and is used to abut against the upper surface of the bottom support component.

[0072] According to this application, the support portion can contact the bottom heating assembly or other structures, thereby providing support for the sealing ring.

[0073] Optionally, the sealing part is an upwardly extending arc-shaped structure, the arc-shaped structure being used to contact the inner pot.

[0074] According to this application, the sealing part is constructed as an upwardly extending curved structure, which facilitates the contact of the sealing part with the outer surface of the pot.

[0075] Optionally, the cooking appliance further includes a pot body for accommodating the inner pot and a bottom heating component disposed in the pot body. The bottom heating component is used to heat the bottom of the inner pot. The upper heating component is a side heating component disposed in the pot body, located above the bottom heating component. The outer surface of the inner pot is provided with a radially outwardly extending annular protrusion structure. The outer end of the protrusion structure is used to contact the bottom heating component or the side heating component. The protrusion structure forms the barrier mechanism.

[0076] According to this application, the barrier mechanism can be formed on the outer surface of the pot.

[0077] Optionally, the barrier mechanism includes a plurality of annular ribs for contacting the inner pot, the annular ribs being spaced apart along the radial and / or axial directions.

[0078] According to this application, the thermal insulation effect of multiple ribs is better.

[0079] Optionally, the barrier mechanism comprises a high thermal resistance material; and / or

[0080] The barrier mechanism includes a reflective material or has a reflective coating.

[0081] According to this application, high thermal resistance materials, reflective materials, and reflective coatings all help to block heat transfer between the bottom and the sides.

[0082] Optionally, the cooking appliance further includes a pot body, the pot body including a receiving cavity for accommodating the inner pot, and when the inner pot is placed in the receiving cavity, the barrier mechanism abuts against and supports the inner pot so that there is a gap between the rim of the inner pot and the middle plate of the pot body.

[0083] According to this application, when the inner pot is placed in the pot body, the barrier mechanism supports the inner pot, thereby blocking the side gap between the inner pot and the pot body, making it difficult for the upper heating component to transfer heat to the bottom.

[0084] Optionally, the gap is less than or equal to 10 mm.

[0085] According to this application, when the inner pot is placed in the pot body, the inner pot will not protrude too much from the pot body, so that it can make good contact with the sealing ring of the pot opening of the lid.

[0086] Optionally,

[0087] The cooking appliance includes a pot body for housing the inner pot, and the upper heating element is disposed on the pot body; and / or

[0088] The cooking appliance also includes a lid for covering the inner pot, and the upper heating assembly is disposed on the lid.

[0089] According to this application, the upper heating component can be flexibly configured.

[0090] Optionally, the inner surface of the side portion includes a first side portion region and / or a second side portion region, wherein the included angle of the first side portion region ranges from 90° to θ to 31°, and the included angle of the second side portion region ranges from θ to 90°.

[0091] The cooking appliance is configured such that, after meeting preset conditions, the temperature T in the first side region is increased. 侧1 The range is: boiling point temperature ≤ T 侧1 ≤The sum of the boiling point temperature and 40°C; and / or, such that the temperature T of the second side region 侧2 The range is: boiling point temperature ≤ T 侧2 ≤The sum of boiling point temperature and 60℃.

[0092] In the second side region, gravity can shift the position of the starch, so almost no starch adheres and almost no sticking occurs. In the first side region, starch movement is hindered by the support and friction of the inner surface of the pot, but gravity can still shift its position, making it a region prone to slight sticking. Just as the starch gel is about to solidify, by controlling the bottom temperature and raising the side temperature to provide heat to the food, the second side region, where almost no starch adheres, can be heated at a relatively higher temperature to provide more heat to the food.

[0093] Optionally, the cooking appliance further includes a pot body for accommodating the inner pot and a bottom heating assembly disposed within the pot body, wherein the upper heating assembly is a side heating assembly disposed within the pot body, the side heating assembly being located above the bottom heating assembly, and the inner surface of the side heating assembly including a first side region and a second side region, wherein:

[0094] The side heating assembly includes a second heating assembly and a third heating assembly. The third heating assembly is located above the second heating assembly. The bottom heating assembly is positioned corresponding to the bottom of the inner pot. The second heating assembly is positioned corresponding to the first side region, and the third heating assembly is positioned corresponding to the second side region; or

[0095] The bottom heating element is positioned corresponding to the bottom of the pot and the first side region, and the side heating element is positioned corresponding to the second side region; or

[0096] The bottom heating component is located at a position corresponding to the bottom of the pot, a portion of the first side region, and a portion of the second side region, and the side heating component is located at a position corresponding to a portion of the second side region.

[0097] According to this application, the heating positions of the bottom heating assembly and the side heating assembly can be flexibly adjusted.

[0098] A second aspect of this application provides a method for controlling a cooking appliance, the cooking appliance comprising:

[0099] The inner pot includes a bottom and a side;

[0100] Upper heating assembly, the upper heating assembly being located above the bottom of the pot; and

[0101] A barrier mechanism is provided for contacting the inner pot and for preventing the upper heating assembly from transferring heat to the bottom of the inner pot from the outside of the inner pot.

[0102] The control method is characterized by comprising:

[0103] During the boiling stage of rice cooking, at least after preset conditions are met, the upper heating component is controlled to operate, such that:

[0104] The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 ,

[0105] The temperature T of the inner surface of the side of the pot body 侧 The range is: boiling point temperature < T 侧 ≤The sum of boiling point temperature and 60℃

[0106] And the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

[0107] The preset conditions include the temperature of the bottom inner surface reaching the marked temperature.

[0108] At the bottom of the pot, the movement of starch is hindered by the supporting force and friction of the inner surface of the pot, and gravity can no longer change the position of the starch, making this the area of ​​heavy sticking. According to this application, by controlling the temperature of the inner surface of the bottom of the pot after the food has boiled and just before the starch paste is about to solidify, the starch paste at the bottom can be prevented from solidifying and sticking to the pot. At the same time, the side temperature is higher than the bottom temperature, which allows the food to receive sufficient heat to ensure that the rice is cooked. The barrier mechanism makes it difficult for heat from the upper heating element to flow to the bottom, which helps to maintain a relatively low temperature at the bottom.

[0109] Optionally, the control method further includes: after satisfying preset conditions, increasing the temperature T of the bottom inner surface of the bottom of the pot liner. 底 The range is: 80℃≤T 底 ≤The sum of boiling point temperature and 3℃.

[0110] Furthermore, the control method further includes: after satisfying preset conditions, causing the temperature T of the bottom inner surface to be... 底 The range is: 92℃≤T 底 ≤ Boiling point temperature.

[0111] According to this application, the temperature at the bottom of the pot can prevent food from sticking while ensuring that the food is cooked through.

[0112] Optionally, the control method further includes: after satisfying a preset condition, causing the temperature T of the inner surface of the side portion to be... 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

[0113] According to this application, after the food boils and the starch is about to solidify, the inner surface of the side of the cooking utensil is kept at a certain temperature while the bottom temperature is controlled to prevent it from getting too high. This ensures that the rice is cooked through without overcooking (overcooking will reduce the aroma of the rice and may even produce a raw, unpleasant smell). However, the temperature of the inner surface of the side should not be too high, otherwise there will still be some sticking to the pot.

[0114] Optionally, the control method further includes: after satisfying a preset condition, causing the temperature T of the inner surface of the side portion to be... 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

[0115] According to this application, the cooking appliance controls the side temperature between the sum of the boiling point and 5°C and the sum of the boiling point and 20°C after the food has boiled and the starch is about to solidify. Within this temperature range, the food can receive more heat, thus ensuring that the rice has a good stickiness and texture. At the same time, the temperature difference between the rice near the side wall of the inner pot and the rice in the center of the inner pot is reduced, thereby improving the uniformity of rice cooking.

[0116] Optionally, the range of ΔT is: 3℃≤ΔT≤20℃; and / or

[0117] The indicated temperature is greater than or equal to the sum of the boiling point and 4°C.

[0118] According to this application, the temperature on the side of the inner pot will not be too high, avoiding excessive temperature difference between the side wall and the bottom wall, which would result in uneven food temperature. The marked temperature is greater than or equal to the sum of the boiling point and 4°C, which fully indicates that the food temperature is already above the boiling point and the free moisture is gradually decreasing. If high-temperature heating continues, the food is prone to sticking to the pot. Therefore, the bottom temperature should be controlled in time after the marked temperature is reached.

[0119] Optionally, the boiling stage includes a temperature maintenance interval and a temperature rise interval, and the control method further includes: determining whether the temperature of the bottom inner surface reaches the marked temperature during the temperature rise interval.

[0120] According to this application, the heating range in the later stage of boiling is when the water is basically boiled away. If high-temperature heating continues at this time, the water is prone to sticking to the pot. Therefore, the bottom temperature should be controlled in time during the heating range to avoid sticking to the pot.

[0121] Optionally, the cooking appliance further includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control method further includes:

[0122] During the boiling stage, a temperature is maintained. When the temperature value sensed by the temperature sensing device is greater than the maintained temperature, and the difference between the two is greater than or equal to a preset rising temperature, the process of cooking rice is determined to have entered the heating range. When the temperature value sensed by the temperature sensing device is less than the sum of the maintained temperature and the preset rising temperature, the process of cooking rice is determined to be within the maintained temperature range.

[0123] According to this application, the method for determining whether a temperature range or a temperature rise range has been entered is simple and effective.

[0124] Optionally,

[0125] The control method further includes: after entering the boiling stage, recording the average value of the temperature sensing value of the temperature sensing device within a first preset monitoring time as the boiling temperature, wherein the first preset monitoring time is 2-4 minutes; and / or

[0126] The preset temperature rise is greater than or equal to 3°C.

[0127] According to this application, the method for obtaining the temperature is simple and effective. Setting a preset temperature rise of 3°C or greater allows for sensitive detection that the cooking process has entered the heating range. Attached Figure Description

[0128] The following drawings, which are incorporated herein by reference and used to understand this application, illustrate embodiments of the application and their descriptions, thereby explaining the principles of the application.

[0129] Figure 1 This is a side cross-sectional schematic diagram of a cooking appliance according to the first embodiment of this application;

[0130] Figure 2 for Figure 1 A schematic diagram of the side heating assembly;

[0131] Figure 3 for Figure 1 A schematic diagram of the bottom heating component;

[0132] Figures 4 to 6 for Figure 1 Side view diagrams of different examples of the inner pot;

[0133] Figure 7 for Figure 1 A schematic diagram of the barrier mechanism in the diagram;

[0134] Figure 8 and Figure 9 for Figure 1 A side sectional view of a portion of the structure of a cooking appliance, showing the barrier mechanism;

[0135] Figure 10 A side cross-sectional view of a cooking appliance according to the second embodiment of this application;

[0136] Figure 11 for Figure 10 A partial schematic diagram of the side support component of the side heating assembly;

[0137] Figure 12 This is a side cross-sectional schematic diagram of a cooking appliance according to the third embodiment of this application;

[0138] Figure 13 for Figure 12 A side sectional view of the bottom heating assembly;

[0139] Figure 14 This is a side cross-sectional schematic diagram of a cooking appliance according to the fourth embodiment of this application;

[0140] Figure 15 for Figure 14 A side sectional view of the bottom heating assembly;

[0141] Figure 16 for Figure 15 Enlarged schematic diagram of section X in the middle;

[0142] Figure 17 for Figure 14 A side sectional view of a partial structure of the bottom heating assembly;

[0143] Figure 18 This is a side cross-sectional schematic diagram of a cooking appliance according to the fifth embodiment of this application;

[0144] Figure 19 and Figure 20 for Figure 18 Schematic diagrams of different examples of the inner pot in the pot;

[0145] Figure 21 for Figure 1 A schematic diagram illustrating a specific example of the side heating assembly;

[0146] Figure 22 and Figure 23 for Figure 1 A schematic diagram of some components of a cooking appliance, showing the inner pot and side heating elements;

[0147] Figure 24 This is a side cross-sectional schematic diagram of some components of a cooking appliance according to a specific embodiment of the present application, showing the pot body and the inner pot.

[0148] Figure 25 for Figure 24 A three-dimensional schematic diagram of the components;

[0149] Figure 26 This is a side view of a partial structure of a cooking appliance according to the sixth embodiment of this application, showing the inner pot and the heating element;

[0150] Figure 27 This is a side view of a partial structure of a cooking appliance according to the seventh embodiment of this application, showing the inner pot and the heating element;

[0151] Figure 28 This is a side cross-sectional view of a cooking appliance according to the eighth embodiment of this application;

[0152] Figure 29 This is a top view schematic diagram of a partial structure of a cooking appliance according to the ninth embodiment of this application, showing the inner pot and the side heating assembly;

[0153] Figure 30 A schematic diagram of the temperature curve during the cooking process of rice using a cooking appliance according to a specific embodiment of this application;

[0154] Figure 31 A photograph of the inner pot of the cooking appliance after cooking rice according to a specific embodiment of this application. Detailed Implementation

[0155] The following description provides numerous specific details to offer a more thorough understanding of this application. However, it will be apparent to those skilled in the art that this application can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described to avoid confusion with this application.

[0156] To fully understand this application, a detailed description will be provided below. It is obvious that the implementation of embodiments of this application is not limited to the specific details familiar to those skilled in the art. Preferred embodiments of this application are described in detail below; however, other embodiments may also be available in addition to these detailed descriptions.

[0157] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of the stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or combinations thereof.

[0158] In understanding the scope of this application, the term "comprising" and its derivatives, as used herein, are intended to be open-ended terms that specify the presence of a described feature, element, component, group, whole, and / or step, but do not exclude the presence of other undescribed features, elements, components, groups, wholes, and / or steps. This concept also applies to words with similar meanings, such as the terms "comprising," "having," and their derivatives.

[0159] The term "attached" or "joined" as used herein includes: a construction in which one element is directly fixed to another element by fixing it directly to another element; a construction in which one element is indirectly fixed to another element by fixing it to an intermediate member, which in turn is fixed to another element; and a construction in which one element is integral with another element, that is, one element is substantially part of another element. This definition also applies to words with similar meanings, such as "connect," "joint," "couple," "install," "adhere," "fix," and their derivatives. Finally, degree terms such as "substantially," "approximately," and "approximately" as used herein indicate the amount of deviation from which modifications to the terminology do not significantly alter the final result.

[0160] Ordinal numbers such as “first” and “second” used in this application are merely identifiers and have no other meaning, such as a specific order. Moreover, for example, the term “first component” does not imply the existence of a “second component”, and the term “second component” does not imply the existence of a “first component”.

[0161] It should be noted that the terms “up,” “down,” “front,” “back,” “left,” “right,” “inner,” “outer,” and similar expressions used in this article are for illustrative purposes only and are not intended to be restrictive.

[0162] In this document, terms such as “equal” and “same” are not strict mathematical and / or geometric limitations, but also include errors that are understandable to those skilled in the art and permissible in manufacturing or use.

[0163] Unless otherwise stated, the numerical ranges in this document include not only the entire range within its two endpoints, but also the subranges contained therein.

[0164] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments may be implemented in many different forms and should not be construed as being limited to the embodiments set forth herein. It should be understood that these embodiments are provided so that the disclosure of this application is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art.

[0165] This application provides a cooking appliance and a method for controlling the same. In particular, it provides a cooking appliance using an uncoated cooking container.

[0166] like Figure 1 As shown, in a specific embodiment, the cooking appliance 100 according to this application may include a pot body 12 and a lid 11. Typically, the pot body 12 is used to heat the inner pot 20, which is a cooking container for holding food. The internal space of the inner pot 20 is a cooking cavity. The pot body 12 may have a cylindrical (or other shaped) receiving cavity 14, from which the inner pot 20 can be freely placed or removed for easy cleaning. The inner pot 20 is made of metal and constructed as a rotating body with an opening and an inner cavity formed by the pot wall; that is, the inner pot 20 is constructed as a rotating body shape with an axis PA extending in the vertical direction as its axis (the inner pot wall is formed by rotating a fixed-shape generatrix around the axis PA by 360 degrees). The inner surface of the inner pot 20 has no coating, such as a non-stick coating. The capacity of the inner pot 20 is typically less than 6L; for example, the capacity of the inner pot 20 may be 2L or 4L. The lid 11 is pivotally connected to the pot body 12 via a pivot shaft for closing the pot body 12.

[0167] The pot body 12 has a heating element 40 for performing cooking heating. The heating element 40 is disposed around the periphery of the inner pot 20 for heating the inner pot 20. The heating element 40 is electrically connected to a control device (not shown) for heating the inner pot 20 under the control of the control device, thereby realizing the cooking function. The control device is configured, for example, as a MCU chip. The control device has built-in control program software.

[0168] The cooking appliance 100 also includes a temperature sensing device for sensing the cooking temperature. The temperature sensing device is electrically connected to a control device, allowing the control device to obtain cooking temperature information and control the heating element 40 to operate based on that information. The temperature sensing device may include, for example, at least a top temperature sensor 18 and a bottom temperature sensor 19. The top temperature sensor 18, for example, is disposed in the lid 11 and senses the cooking temperature at the top of the cooking cavity. The bottom temperature sensor 19, for example, is disposed in the pot body 12 and contacts the bottom of the inner pot 20 to sense the cooking temperature at the bottom of the cooking container. The temperature sensing device may also include temperature sensors disposed in other locations.

[0169] Understandably, the cooking appliance 100 is controlled by a control device.

[0170] The inner pot 20 has an inner pot wall 91 including a bottom 21 (bottom wall) and a side portion 24 (side wall) located above the bottom 21. The heating assembly 40 includes, for example, a bottom heating assembly 41 and a side heating assembly 44. The bottom heating assembly 41 is located at the bottom of the pot body 12, corresponding to the bottom 21 of the inner pot, and is positioned below the inner pot 20, for heating the bottom 21. The side heating assembly 44 is positioned corresponding to the side portion 24 of the inner pot, and surrounds the outer periphery of the side portion 24 for heating the side portion 24.

[0171] like Figure 2 As shown, the side heating assembly 44 includes a side support member 61 and a side heating member 62. The side support member 61 is, for example, constructed in an annular shape and used to surround the outer periphery of the pot side 24. The side support member 61 is, for example, constructed as a heat-insulating ring 63. The side heating member 62 is used to perform the heating function. The side heating member 62 is disposed on the side support member 61. For example, the side heating member 62 is constructed as an electromagnetic heating coil 54, which is wound around the outer surface of the side support member 61, thus the side heating assembly 44 is an electromagnetic heating device.

[0172] like Figure 3 As shown, similar to the side heating assembly 44, the bottom heating assembly 41 includes a bottom support member 45 and a bottom heating member 46. The bottom support member 45 is disposed at the bottom of the pot body 12. The bottom heating member 46 is disposed on the bottom support member 45 and is used to realize the heating function. For example, the bottom heating member 46 is also constructed as an electromagnetic heating coil 54, which is wound around the lower surface of the bottom support member 45, thereby the bottom heating assembly 41 is also an electromagnetic heating device.

[0173] The bottom support member 45 can support the side heating assembly 44. Therefore, the receiving cavity 14 can be understood as being enclosed by the side heating assembly 44 and the bottom heating assembly 41. For example, the insulation ring 63 of the side heating assembly 44 forms the side wall of the receiving cavity 14, and the bottom support member 45 forms the bottom wall of the receiving cavity 14. Typically, the inner pot 20 is constructed in a rotating shape, and to accommodate the shape of the inner pot 20, the bottom heating assembly 46 is usually distributed in a disc or ring shape.

[0174] In the vertical projection of the cooking appliance 100, if there is a heating element inside the bottom 21 of the inner pot, then the heating element is considered to correspond to the position of the bottom 21 of the inner pot, and this heating element is the bottom heating element 41. In the horizontal projection of the cooking appliance 100, if there is a heating element inside the side 24 of the inner pot, then the heating element is considered to correspond to the position of the side 24 of the inner pot, and this heating element is the side heating element 44.

[0175] like Figure 30As shown, the cooking process of the cooking appliance 100 includes, for example, a water absorption process, a boiling process, a simmering process, and a rice cooking process (each process is a stage).

[0176] During the water absorption process, the ingredients fully absorb water in warm water (e.g., the temperature at the bottom of the cooking cavity is maintained at 30-70℃, also known as the water absorption temperature) to improve texture. Typically, the water absorption process lasts for a preset duration (e.g., 1-90 minutes). The average heating power during the water absorption process is, for example, no more than 1000W. To save cooking time, a short period of full-power heating can be performed first, followed by stopping the heating. The cooking appliance 100 also supports cold water soaking and / or hot water cooking. During cold water soaking, the heating element 40 does not operate during the water absorption process. When cooking with hot water, the water initially added to the cooking cavity is hot water, so the water absorption process can be omitted or the heating element 40 can remain inactive during the water absorption process.

[0177] In the boiling stage, the cooking appliance 100 heats the food to near-boiling temperature using high heat (e.g., the temperature at the top of the cooking chamber is 70-90°C, also known as the boiling temperature), and then maintains boiling in the boiling stage to ensure the food is basically cooked. The average heating power of the boiling stage is, for example, 400-2000W, and full power heating is possible. In some cases, such as in high-altitude environments, where the temperature rise in the cooking chamber is limited, the boiling stage can proceed to the boiling stage after a preset boiling time (not exceeding 40 minutes).

[0178] The boiling process continues for a preset boiling time (e.g., 4-40 minutes) before proceeding to the next process. The average heating power of the boiling process is, for example, 200-1000W.

[0179] The rice-cooking process dries out any remaining free moisture, further cooking the ingredients. This process can be continued for a preset cooking time (e.g., 2-20 minutes) while maintaining the food temperature within a certain range. The average heating power of the rice-cooking process is, for example, 100-1000W. Cooking is complete when the rice-cooking process ends.

[0180] After cooking, a low heat can be used to keep the food warm during the keep-warm process, allowing users to enjoy hot food. The keep-warm process typically maintains the food temperature at a set temperature (e.g., 40-80°C at the bottom of the cooking container). This process usually lasts for a relatively long time (e.g., at least 30 minutes) and can be ended manually. The average heating power of the keep-warm process is, for example, 100-1000W.

[0181] The substance that causes rice to stick to the pot is mainly starch. During the cooking process, as the water temperature rises, the starch granules inside the rice grains expand and release into the water, forming a starch solution. In the initial stages of cooking, the starch granules only form a mixed solution with the water. At this time, most of the starch granules are in an ungelatinized state and suspended in the mixed solution, while a small portion settles on the surface of the pot (in a non-stick state).

[0182] As cooking progresses, starch granules absorb heat and gradually gelatinize, forming a viscous substance called starch gum. Gelatinized starch granules have different adhesive strength than non-gelatinized ones; the gelatinized starch granules form starch gum, which has a stronger adhesive force. The gelatinized starch gum gradually adheres to the surface of the pot, and the number of starch granules transforming into starch gum gradually increases during the gelatinization process. When the water is about to boil away during the boiling stage, the starch gum has relatively low adhesion to the pot surface due to the presence of moisture, making it easy to scrape off or remove the starch gum adhering to the inner surface of the pot, thus maintaining a non-stick state at this point. If heating continues at a high temperature, the moisture between the starch gum and the inner surface of the pot gradually decreases, causing the adhesive force to gradually increase, eventually leading to sticking and even burning.

[0183] During cooking, the adhesive strength of starch glue is related to whether it cures or carbonizes. When the adhesive strength of starch glue to the inner surface of the pot liner 20 is relatively strong, it becomes more difficult to scoop rice, which is what is known as sticking to the pot. Whether the starch glue cures or carbonizes is the result of the combined effects of temperature and time. Only prolonged high temperatures will cause the starch glue to cure or even carbonize.

[0184] The cooking process is actually a gradual increase in temperature at the bottom. Especially after boiling, as the water gradually evaporates, the bottom temperature continues to rise, eventually reaching the high temperature that causes the rice to stick to the pot—that is, the sticking phenomenon begins. Because this high temperature needs to be maintained to cook the rice thoroughly, it leads to increased sticking the longer it cooks. This explains why the rice doesn't stick in the early stages of cooking but does stick later, and why sticking usually occurs when the water has almost evaporated.

[0185] During cooking, rice releases starch into the water. A large amount of starch, under the influence of gravity, settles at the bottom, while a smaller amount adheres to the side walls of the inner pot 20. Therefore, the inner surface of the inner pot 20 exhibits a starch distribution pattern: less starch on the sides and more on the bottom, with the amount of starch gradually increasing from the sides to the bottom. Areas with higher starch concentrations are also more prone to sticking. Generally, sticking is more severe towards the bottom.

[0186] During rice cooking, when the water has mostly evaporated, i.e., after entering the steaming stage, the temperature of the inner pot 20 gradually rises, and the starch adhesive begins to solidify, causing sticking. In some embodiments, to prevent rice from sticking, there is a strict boundary between the bottom 21 and the side 24 of the inner pot, allowing for precise temperature control of each. The bottom 21 is the area where starch movement is hindered by the supporting force and friction of the inner surface of the inner pot 20, and gravity can no longer change the position of the starch; this is also called the starch sedimentation zone, and is the area prone to severe sticking. The side 24 is the area where starch movement is possible due to gravity, and it is relatively less likely to adhere; therefore, it is the area prone to mild sticking or almost non-sticking. Precisely defining the boundary between the bottom 21 and the side 24 allows for temperature control of both the bottom 21 and the side 24 when the starch adhesive is about to solidify, preventing the starch adhesive at the bottom 21 from solidifying and thus preventing sticking.

[0187] For example, such as Figure 4 As shown, in a cross-section of the inner pot 20 passing through axis PA (this cross-section is in a vertical plane), the tangent at any point on the inner surface of the inner pot 20 forms a first angle with the horizontal line on one side of the outer surface of the inner pot 20 and above the horizontal line. The inner pot wall 91 with a first angle less than or equal to 31 degrees forms the bottom 21 of the inner pot (also called the first region 21 of the inner pot), and the inner pot wall 91 with a first angle greater than 31 degrees forms the side portion 24 of the inner pot. Further, the side portion 24 of the inner pot includes a first side portion 22 and a second side portion 23. The inner pot wall 91 with a first angle greater than 31 degrees and less than 90 degrees forms the first side portion 22 of the inner pot, and the inner pot wall 91 with a first angle greater than or equal to 90 degrees forms the second side portion 23 of the inner pot.

[0188] For example, the tangent LA at point A on the inner surface of the pot liner 20 intersects the horizontal line LH, forming a first angle α on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle α is less than 31 degrees, thus the pot liner area at point A is the bottom 21 of the pot liner. The tangent LB at point B on the inner surface of the pot liner 20 intersects the horizontal line LH, forming a first angle β on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle β is greater than 31 degrees and less than 90 degrees, thus the pot liner area at point B is the first side 22 of the pot liner. The tangent LC at point C on the upper inner surface of the pot liner 20 intersects the horizontal line LH, forming a first angle γ on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle γ is greater than 90 degrees, thus the pot liner area at point C is the second side 23 of the pot liner.

[0189] The inner surface of the first side portion 22 of the pot is the first side portion region or the first side portion region. The inner surface of the second side portion 23 of the pot is the second side portion region or the third side portion region of the pot.

[0190] exist Figure 5 and Figure 6 In the example shown, the generatrix of the pot wall 91 is generally composed of multiple straight line segments. The first included angle of points on the inner surface of the pot 20 does not change continuously. Therefore, the horizontal line extending 2cm upwards from the lowest point of the inner surface of the pot 20 is defined as the bottom boundary line LD. The portion of the pot wall 91 not higher than the bottom boundary line LD is the bottom 21 of the pot, and the portion higher than the bottom boundary line LD is the side 24 of the pot. That is, the portion with a height difference of no more than 2cm from the lowest point of the inner surface of the pot 20 forms the bottom 21 of the pot, and the remaining portion is the side 24 of the pot. In other words, the portion always located at the very bottom is the starch precipitation zone.

[0191] To prevent sticking, the control device is configured to activate the heating element 40 during rice cooking when preset conditions are met, such as... Figure 30 As shown, the temperature of the inner surface of the bottom 21 of the pot pot is not lower than 65°C and not higher than the sum of the boiling point of water and 15°C. Preferably, the control device is configured to control the heating component 40 to work when the preset conditions are met during the rice cooking process, so that the temperature of the inner surface of the bottom 21 of the pot pot is greater than or equal to 80°C and less than or equal to the sum of the boiling point of water and 3°C. Taking the boiling point of water as 100°C as an example, the maximum temperature of the inner surface of the first region 21 of the pot pot does not exceed 103°C. At 103°C, the moisture in the starch adhesive attached to the inner surface of the first region 21 of the pot pot does not evaporate or evaporates less, thus keeping the starch adhesive in a moist state and ultimately achieving non-sticking. Of course, the lower the temperature of the inner surface of the first region 21 of the pot pot, the less the moisture in the starch adhesive attached to it is affected, and the less likely it is to stick to the pot. For example, the following method can be used to determine whether the preset conditions are met.

[0192] One method is to measure the temperature T of the inner surface of the bottom 21 of the pot. 底 When the indicated temperature T0 is reached, the preset conditions are considered met. After the preset conditions are met, the control device controls the bottom heating element and the side heating element to work, especially controlling the side heating element to switch the heating mode, so that the inner surface of the pot is in a state of low temperature at the bottom and high temperature at the sides. After switching the heating mode, the cooking process can be considered to immediately enter the rice-simmering process, or it can be considered to enter the rice-simmering process after a period of time, such as 10s, 20s, 30s, etc.

[0193] For example, during the cooking of rice, the internal temperature of the inner pot 20 enters the boiling stage (boiling process) after reaching the boiling point. The boiling stage includes at least a temperature-maintaining interval (segment, time period) and a heating interval. The temperature-maintaining interval is the stage where the temperature is basically maintained at the boiling point. Since there is still water at the bottom of the inner pot 20 at the beginning of the boiling stage, the boiling point of water limits the temperature of the bottom of the pot to fluctuating only around the boiling point during the heating period of the temperature-maintaining interval (for example, when the boiling point is 100℃, the temperature of the bottom of the inner pot is between 101℃ and 102℃). After continuous heating for a period of time, the heating interval begins. At this point, the water has mostly boiled away, and the temperature of the bottom of the inner pot 20 gradually rises. If the area of ​​the inner pot 20 with the starch adhesive is continuously heated at high temperature after the heating interval, the starch adhesive will begin to solidify, causing sticking. Therefore, the temperature of the inner surface of the inner pot 20 can be controlled to prevent the starch adhesive from solidifying and carbonizing. Especially in the first area 21 of the inner pot, which is prone to sticking, it is even more important to control the temperature of the inner surface within a suitable range in a timely manner. Therefore, preferably, it is determined whether the temperature of the bottom inner surface has reached the marked temperature T0 during the heating range.

[0194] For example, during the cooking of rice, first determine that the food in the inner pot 20 has boiled, and then determine the boiling point of the food. Then, when the temperature T of the inner surface of the bottom 21 of the inner pot... 底 Increase and exceed T corresponding to the boiling temperature of the food. 底 When the preset heating temperature is reached, the temperature T of the inner surface of the bottom 21 of the pot is assumed to be... 底 The indicated temperature T0 is reached. The preset temperature range is, for example, [3℃, 4℃]. For example, in the boiling process, the boiling temperature of the food is the boiling point temperature, for example, 100℃. Due to the existence of superheat, corresponding to the boiling temperature of the food, or in other words, when the food boils, the temperature of the bottom inner surface of the pot 20 is usually greater than or equal to the boiling point plus 1-2℃ (for example, 101-102℃). The indicated temperature T0 is set based on the principle that the inner surface temperature of the pot 20 will rise after the water boils dry. To avoid interference and ensure the accuracy of the program judgment, it is generally necessary to detect a temperature rise of 3-4℃. Therefore, the indicated temperature T0 is, for example, a preset temperature rise temperature increased from 101℃. Usually, T0 is greater than or equal to the boiling point plus 4℃.

[0195] The maximum value of the labeled temperature T0 can be the sum of the boiling point and 40°C. At this temperature, the rice will undergo the Maillard reaction, releasing its aroma. Preferably, the labeled temperature T0 is not higher than the sum of the boiling point of water and 15°C. Whether the rice sticks to the pan is the result of the combined effects of time and temperature on the starch adhesive. Therefore, it is acceptable for the labeled temperature T0 to be higher than the temperature of the inner surface of the first region 21 of the pot during subsequent cooking. This is because the inner surface of the first region 21 of the pot will not be at the labeled temperature T0 for an extended period. Thus, a brief "high temperature" (the labeled temperature T0) on the inner surface of the first region 21 of the pot will not immediately cause the moisture in the starch adhesive to evaporate rapidly, nor will it cause sticking.

[0196] Temperature T0 is indicated for example as the sum of boiling point and 5℃, boiling point and 6℃, boiling point and 7℃, boiling point and 8℃, boiling point and 9℃, boiling point and 10℃, boiling point and 11℃, boiling point and 12℃, boiling point and 13℃, boiling point and 14℃, boiling point and 15℃, boiling point and 20℃, boiling point and 25℃, boiling point and 30℃, boiling point and 35℃, and boiling point and 40℃.

[0197] For example, when the fluctuation of the temperature sensing value from the temperature sensing device does not exceed a preset fluctuation range within a preset monitoring period, the food is determined to be boiling, i.e., it has entered the boiling stage. For instance, the average, maximum, or minimum value of all temperature sensing values ​​from the same temperature sensor within the preset monitoring period that do not exceed the preset fluctuation range can be used as the boiling temperature of the food (the boiling temperature may not be 100°C due to altitude differences). The boiling point temperature can be determined based on the boiling temperature of the food. Those skilled in the art can experimentally establish a correspondence between the sensing value of the temperature sensor and the actual temperature of the food. Based on this correspondence, the boiling point temperature can be determined from the sensing value of the temperature sensor. Alternatively, for simplicity, the boiling temperature of the food can be directly used as the boiling point temperature.

[0198] During the boiling stage, the control device acquires the maintained temperature within the temperature range. When the temperature value sensed by the temperature sensor is greater than the maintained temperature, and the difference between the two is greater than or equal to the preset rising temperature, the rice cooking process is determined to have entered the rising temperature range. When the temperature value sensed by the temperature sensor is less than the sum of the maintained temperature and the preset rising temperature, the rice cooking process is determined to be within the maintained temperature range. The preset rising temperature is, for example, greater than or equal to 3°C.

[0199] For example, after entering the boiling stage, the average temperature value of the temperature sensing device within the first preset monitoring time is recorded as the maintained temperature. The first preset monitoring time is, for example, 2-4 minutes.

[0200] The temperature sensing device may be a temperature probe specifically designed for sensing the temperature of the bottom 21 of the pot or the inner surface of the bottom 21 of the pot, such as a bottom temperature sensor 19.

[0201] Another method of judgment is to consider the preset condition as met when the ingredients in the inner pot 20 maintain boiling for a preset boiling time t. The preset boiling time t is, for example, 4 to 11 minutes, or 6 to 10 minutes.

[0202] More preferably, when preset conditions are met, the control device is configured to control the heating component 40 to operate, so that the temperature of the inner surface of the bottom 21 of the pot pot is not lower than 80°C and not higher than the sum of the boiling point temperature and 3°C. More preferably, when preset conditions are met, the control device is configured to control the heating component 40 to operate, so that the temperature of the inner surface of the bottom 21 of the pot pot is not lower than 92°C and not higher than the boiling point temperature. Basically, this application mainly avoids sticking by controlling the bottom temperature of the pot pot 20 during the rice cooking stage.

[0203] After entering the rice-cooking stage, controlling the bottom temperature to be greater than or equal to 80℃ is to ensure the rice is cooked through, while controlling the bottom temperature to be less than or equal to the sum of the boiling point and 3℃ is to prevent sticking. When 92℃≤T 底 With a temperature ≤ boiling point, the rice will not be undercooked, will be cooked more thoroughly, and will not stick to the pot at all.

[0204] It should be noted that after the preset conditions are met, the heating component 40 is controlled to work, so that the average power of the bottom heating component is lower than the average power of the side heating component. It can be considered that the rice cooking process begins after the heating component 40 is controlled to work, or it can be considered that the rice cooking process begins after the heating component has been controlled to work for a period of time. There is no restriction here. Whether the preset conditions are met is only a sign that the heating component 40 is controlled to proceed to the next step.

[0205] During the rice cooking stage, when the bottom temperature cannot be too high, in order to dry the free moisture in the inner pot 20 and further cook the rice, preferably, the temperature of the remaining parts can be appropriately increased, for example, the temperature of the inner surface of the side portion 24 of the inner pot can be appropriately increased. For example, when a preset condition is met, the control device is configured to control the heating component 40 to operate, such that the temperature of the inner surface of the side portion of the inner pot is greater than the temperature of the inner surface of the bottom portion 21 of the inner pot. In other words, the control device is configured to, during the rice cooking process, at least after a preset condition is met, control the heating component 40 to operate, such that the temperature of the inner surface of the bottom portion 21 of the inner pot is lower than the temperature of the inner surfaces of other portions of the inner pot, that is, the temperature of the inner surface of the bottom portion 21 is lower than the temperature of the inner surface of the side portion 24 of the inner pot. For example, at least after the preset condition is met, the temperature T of the inner surface of the side portion of the inner pot is... 侧 Temperature T above the inner surface of the bottom of the pot底 The value is ΔT, where 1℃≤ΔT≤60℃.

[0206] In this application, the preferred range of ΔT is: 3℃ ≤ ΔT ≤ 20℃. For example, ΔT can be selected as one of 5℃, 10℃, and 15℃. Under this temperature difference, the cooking appliance 100 can cook the rice well while reducing sticking, bringing out the aroma of the rice, and ensuring a certain taste. Similarly, in this application, T 底 You can choose one of 80℃, 85℃, 90℃, 95℃, or 100℃. 侧 You can choose one of 110℃, 115℃, 120℃, 125℃, or 130℃.

[0207] Specifically, when preset conditions are met, the control device is configured to control the heating component 40 to operate, ensuring that the temperature of the inner surface of the pot inner side 24 is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 40°C. While the bottom temperature is controlled to prevent excessive heat, the inner surface of the pot inner side 24 must maintain a certain temperature to ensure the rice is cooked thoroughly without overcooking (overcooking will reduce the aroma of the rice and may even produce a raw, unpleasant smell). However, the temperature of the inner surface of the pot inner side 24 should not be too high, otherwise, some sticking to the pot will still occur. More preferably, when preset conditions are met, the temperature of the inner surface of the pot inner side 24 is not lower than the sum of the boiling point temperature and 5°C and not higher than the sum of the boiling point temperature and 20°C. Within this temperature range, the food can receive more heat, thus ensuring the rice has a good stickiness and texture. Simultaneously, the temperature difference between the rice near the side wall of the pot and the rice in the center of the pot is reduced, resulting in better uniformity of rice cooking.

[0208] Optionally, before the preset conditions are met, the control device is configured to control the heating element 40 to operate, also ensuring that the temperature of the inner surface of the side portion 24 of the pot is greater than the temperature of the inner surface of the bottom portion 21 of the pot. That is, throughout the entire cooking process, the temperature of the upper or side portion of the pot 20 is always kept higher than the temperature of the bottom portion.

[0209] Under normal circumstances, the boiling point of water can be assumed to be 100℃. For more precise control (e.g., to prevent overflow), analysis can be performed based on the actual situation during operation.

[0210] For example, the control device can determine whether the food in the inner pot 20 is boiling or close to boiling based on the temperature sensing value of the top temperature sensor 18 (when boiling, the temperature sensing value of the top temperature sensor 18 tends to be constant or rises slowly). Then, during the period when the food is kept boiling (during the boiling process), the boiling point temperature is determined based on the sensing value of the top temperature sensor 18 (during the period of keeping boiling, the sensing value of the top temperature sensor 18 is basically the temperature of the steam in the cooking chamber).

[0211] Alternatively, the boiling point temperature can be determined based on altitude. For example, the cooking appliance 100 also includes a wireless communication device and a positioning device. The wireless communication device is used for wireless communication with a server. The wireless communication device is electrically connected to a control device to operate under the control of the control device. The positioning device is used to determine the position of the cooking appliance 100. The positioning device is also electrically connected to the control device to operate under the control of the control device. The control device is configured to send the position information of the cooking appliance 100 determined by the positioning device to the server via the wireless communication device, so that the server can determine the altitude of the cooking appliance 100 based on the position information, and thus determine the boiling point temperature based on the altitude. Specifically, the server can determine the boiling point temperature and then send the boiling point temperature information to the wireless communication device, or the server can send the altitude information to the wireless communication device, and the control device can determine the corresponding boiling point temperature.

[0212] Alternatively, the cooking appliance 100 may be equipped with a pressure sensor for detecting ambient air pressure, which is electrically connected to the control device, and the control device determines the boiling point temperature based on the ambient air pressure value.

[0213] After the preset conditions are met, the cooking appliance 100 reduces the power of the bottom heating component 41 and / or increases the power of the side heating component 44, making the side heating component 44 the main heat source, which can effectively control the bottom temperature of the inner pot 20 and prevent the rice from sticking to the pot.

[0214] Before the preset conditions are met, that is, before T 底 Before the temperature reaches the marked temperature T0, the cooking appliance 100 can either make both the bottom heating element 41 and the side heating element 44 work, or make only the bottom heating element 41 work and the side heating element 44 not work.

[0215] After the preset conditions are met, the cooking appliance 100 reduces the power of the bottom heating element 41 or stops the bottom heating element 41 from heating; at the same time, it increases the power of the side heating element 44 or starts the side heating element 44 from heating.

[0216] After the preset conditions are met, the bottom heating component 41 can be stopped first, and then restarted when the temperature of the inner surface of the bottom 21 of the pot pot does not reach 80°C. Alternatively, after the preset conditions are met, the power of the bottom heating component 41 can be reduced first, and then increased when the temperature of the inner surface of the bottom 21 of the pot pot does not reach 80°C.

[0217] During rice cooking, once preset conditions are met, the bottom heating element 41 is first deactivated. When the temperature sensor indicates that the inner surface temperature of the side portion 24 of the pot has reached the sum of the boiling point and 40°C, but the inner surface temperature of the bottom portion 21 has not reached 80°C, the bottom heating element 41 is then activated again. Alternatively, once preset conditions are met, the bottom heating element 41's power is first reduced. When the temperature sensor indicates that the inner surface temperature of the side portion 24 of the pot has reached the sum of the boiling point and 40°C, but the inner surface temperature of the bottom portion 21 has not reached 80°C, the bottom heating element 41's power is then increased.

[0218] In this application, the main heat source is switched after preset conditions are met. After switching the main heat source, until cooking is complete, preferably, the inner surface temperature T of the bottom 21 of the pot is maintained. 底 It needs to be kept at 80℃≤T 底 ≤The sum of the boiling point temperature and 3℃. After switching the heat source, the temperature of the side 24 of the inner pot should be higher than the temperature of the bottom 21 of the inner pot for at least a certain period of time. It is not required that the side be kept at a high temperature and always higher than the bottom of the inner pot from the time the heat source is switched until the end of cooking, but the bottom 21 of the inner pot needs to be kept at a "low temperature" (80℃≤T). 底 ≤The sum of boiling point temperature and 3℃).

[0219] After determining that the preset conditions are met, the average power of the bottom heating component 41 can be immediately lower than the average power of the side heating component 44; or, after determining that the heating range has been entered, after a preset delay period, the average power of the bottom heating component 41 can be lower than the average power of the side heating component 44.

[0220] Before the preset conditions are met, the cooking appliance 100 can either make both the bottom heating element and the side heating element work, or make only the bottom heating element work and disable the side heating element.

[0221] After the preset conditions are met, the cooking appliance 100 reduces the power of the bottom heating element 41 or stops heating the bottom heating element 41. Alternatively, it may increase the power of the side heating element 44 or start heating the side heating element 44. Or, if the average power of the bottom heating element 41 is already lower than the average power of the side heating element 44 before the preset conditions are met, the average power of the bottom heating element 41 and the side heating element 44 may remain unchanged after the preset conditions are met.

[0222] Typically, after switching the main heating source for the first preset interval (e.g., 1-5 minutes), the temperature of each pot area reaches the target temperature mentioned above.

[0223] The solution proposed in this application lies in determining the timing of switching the heat source and maintaining a low bottom temperature on the inner surface of the inner pot 20 during the rice-cooking stage, thereby ensuring that the inner pot 20 does not severely stick to the pot during the cooking process. Furthermore, the side heating element heats the sides of the inner pot 20 to supplement the heat of the rice. During the boiling stage, the bottom 21 of the inner pot can be heated at high power to ensure that the rice in the cooking cavity boils fully, allowing the rice grains sufficient time to tumble and absorb heat, resulting in fully gelatinized rice with good texture and enhanced aroma. Detecting the temperature of the bottom 21 of the inner pot during the boiling stage and determining whether it has entered the heating range allows for more accurate assessment of whether there is any residual moisture at the bottom 21, enabling a decision on whether to switch the heat source. This ensures that the rice has sufficient time to boil while minimizing heating of the bottom 21 before the starch gel solidifies, achieving a good non-stick effect and more precise timing for switching the heat source. Moreover, during at least part of the rice-cooking stage, the inner pot 20 achieves a temperature zone effect with a low temperature at the bottom and a high temperature on the sides, achieving both excellent rice quality and good non-stick properties, improving heating efficiency and shortening cooking time.

[0224] In some existing technologies, the bottom of the pot is heated at a high temperature in the early stages of the rice-cooking process to provide heat to the rice, and then cooled down by air cooling. Since the initial heating temperature of the bottom of the pot is 100℃-120℃, exceeding the evaporation temperature of water, the moisture in the starch adhesive continues to evaporate, leading to excessive solidification of the starch adhesive. This increases interfacial adhesion and causes the starch adhesive to stick to the pot. The stickiness of the starch adhesive mainly comes from the gelatinization of starch molecules during heating to form a homogeneous solution, which is further enhanced by intermolecular forces (such as hydrogen bonds) upon cooling. Relying solely on condensation from cooling the pot in the later stages of the rice-cooking process is insufficient once the starch adhesive has solidified. Its molecular structure is stable, and its viscosity has significantly increased. Therefore, the condensation cannot penetrate the solidified starch adhesive to alter its molecular structure, thus failing to effectively solve the stickiness problem and resulting in poor non-stickiness. Compared to the solutions in the aforementioned existing technologies, this application switches the heat source before the rice-cooking stage and ensures that the moisture in the starch adhesive at the bottom of the pot does not evaporate or evaporates minimally throughout the entire cooking process, resulting in better non-stickiness.

[0225] GB / T 32095.2—2015, Standard for the Performance and Testing of Non-stick Surfaces of Household Metal Cooking Utensils for Food, Part 2: Standard for Testing Non-stickness and Abrasion Resistance, specifies the procedures for the non-stick test when cooking rice. The solution proposed in this application, after passing the aforementioned standardized tests, if... Figure 31As shown, this solution achieves a Level II non-stick effect, meaning that even with gentle shaking of the cooking appliance, some rice still adheres to the uncoated inner pot, but the weight of the rice is less than 50g. Furthermore, after actual cooking, the weight of rice adhering to the heated uncoated inner pot is less than 20g, which is closer to a Level I non-stick effect, where all rice can be removed from the appliance with gentle shaking or without any shaking. In contrast, existing uncoated inner pots, even after cooking, still have rice adhering to them with gentle shaking (50g < rice weight ≤ 100g), achieving only a Level III non-stick effect. This solution results in less rice adhering to the uncoated inner pot, demonstrating a superior non-stick performance.

[0226] Once the cooking appliance 100 is designed and finalized, the sensing value of each temperature sensor corresponds to the temperature of any point on the inner surface of the pot 20, and this correspondence can be obtained experimentally. The cooking appliance 100 can make the temperature analysis of the inner surface of the pot 20 more accurate by placing temperature sensors near the temperature-sensitive areas (such as the bottom 21 and the side 24 of the pot).

[0227] The rated power of the side heating assembly 44 is, for example, 100W to 2200W, 300W to 500W, or 400W.

[0228] like Figure 1 As shown, the bottom heating element 41 is positioned at least corresponding to the bottom 21 of the inner pot. The side heating element 44 is positioned at least partially corresponding to the side portion 24 of the inner pot. Preferably, the bottom heating element 41 is positioned corresponding to the bottom 21 of the inner pot. The side heating element 44 is positioned corresponding to the side portion 24 of the inner pot. The side heating element 44 is located above the bottom 21 of the inner pot and also above the bottom heating element 41.

[0229] Preferably, the cooking appliance 100 also includes a barrier mechanism 51, for example located between the bottom heating element 46 and the side heating element 62, for contacting the inner pot 20, thereby preventing the side heating element from transferring heat to the bottom 21 of the inner pot 20 from the outside of the inner pot 20.

[0230] For example, a side gap 13 exists between the side heating assembly 44 and the outer surface of the inner pot 20. It is understood that the side gap 13 is part of the receiving cavity 14. A blocking mechanism 51 is disposed at the bottom of the side gap 13, such that the pot body 12, the inner pot 20, and the blocking mechanism 51 enclose (or define) the side gap 13. For example, the blocking mechanism 51 is an annular structure surrounding the outer periphery of the inner pot 20, having two opposing sides, one side contacting the outer surface of the inner pot 20 and the other side contacting the pot body 12 (e.g., the cavity wall of the receiving cavity 14), thereby blocking the communication between the side gap 13 and the bottom of the inner pot. Thus, the heat from the bottom heating assembly 41 is blocked by the blocking mechanism 51, making it difficult for the heat from the side heating assembly 44 to flow to the bottom. This results in the temperature of the bottom 21 and the side 24 of the inner pot being primarily determined by the power of their respective heating assemblies, which is beneficial for zoned temperature control of the bottom and sides. In particular, the barrier mechanism 51 prevents the side heating component 44 from transferring heat to the bottom 21 of the pot, reducing the thermal interference caused by the side heat source heating the bottom of the pot. This allows the temperature of the bottom 21 of the pot to be independently controlled by the bottom heating component 41, preventing the starch adhesive from over-curing and ensuring non-stick properties.

[0231] In the illustrated embodiment, a bottom gap 103 exists between the bottom heating assembly 41 and the outer surface of the pot liner 20. A side gap 13 exists between the side heating assembly 44 and the outer surface of the pot liner 20. It is understood that both the bottom gap 103 and the side gap 13 are part of the receiving cavity 14. The blocking mechanism 51 prevents the bottom gap 103 and the side gap 13 from communicating. Of course, in some embodiments, the bottom heating assembly 41 contacts the bottom 21 of the pot liner, thus eliminating the bottom gap 103. In some embodiments, the side heating assembly 44 contacts the side 24 of the pot liner, eliminating the side gap 13. The blocking mechanism 51 only needs to separate the bottom heating assembly 41 and the side heating assembly 44 into two independent upper and lower regions, allowing each to heat its corresponding pot liner region.

[0232] like Figure 1 and 7 As shown, the barrier mechanism 51 can be configured as a sealing ring 16. The sealing ring 16 has two opposing sides, one side for contacting the pot body 12 and the other side for contacting the outer surface of the inner pot 20. For example, the sealing ring 16 is used to surround the outer periphery of the inner pot 20, with the outer periphery of the sealing ring 16 contacting the pot body 12 and the inner periphery of the sealing ring 16 contacting the inner pot 20. Figure 7As shown, optionally, the outer peripheral side of the sealing ring 16 includes a sealing ring mounting groove 16A for connection with the pot body 12. For example, the side heating assembly 44 can be inserted into the sealing ring mounting groove 16A. For example, the side support member 61 is inserted into the sealing ring mounting groove 16A. For example, the outer peripheral side of the sealing ring 16 is sandwiched between the side support member 61 and the bottom support member 45.

[0233] like Figure 8 As shown, optionally, the inner circumferential side of the sealing ring 16 includes a bent structure 16B, at least a portion of which is configured to bend from inward and downward to outward and upward. Thus, when the inner pot 20 is placed in the pot body 12, the inward and downward extending portion of the bent structure 16B can contact the bottom heating assembly 41 (specifically, the bottom support member 45), and the outward and upward extending portion of the bent structure 16B can contact the outer surface of the inner pot 20. Therefore, the bent structure 16B can tightly seal the side gap 13 and the bottom gap 103.

[0234] For example, the sealing ring 16 includes a connecting portion 16H, a support portion 16C, and a sealing portion 16J connected in sequence. The connecting portion 16H is located on the outer periphery of the sealing ring 16 and is used to connect with the pot body 12; for example, a sealing ring mounting groove 16A is provided in the connecting portion 16H. The support portion 16C extends downward from the connecting portion 16H, for example, extending inward and downward, to contact the pot body 12. The sealing portion 16J extends upward from the support portion 16C so that the pot body 20 presses against the sealing portion 16J when it is placed in the pot body. Further, the sealing portion 16J includes a first sealing portion 16D and a second sealing portion 16E connected in sequence. One end of the first sealing portion 16D is connected to the support portion 16C and extends upward (e.g., inward and upward) from the support portion. An angle (not zero) is formed between the first sealing portion 16D and the support portion 16C. The other end of the first sealing portion 16D is connected to the second sealing portion 16E. An angle (not zero) is formed between the first sealing portion 16D and the second sealing portion 16E. For example, the second sealing part 16E extends outward and upward from the first sealing part 16D. The connection between the first sealing part 16D and the second sealing part 16E is used to abut against the inner pot 20, or the second sealing part 16E is used to abut against the inner pot 20.

[0235] The bent structure 16B includes a support portion 16C, a first sealing portion 16D, and a second sealing portion 16E. The support portion 16C is used to contact the upper surface of the bottom support member 45 or other pot body components, thereby supporting the sealing ring 16. The sealing portion 16J is bent (flexed) and protrudes towards the inner pot 20, making it easier to contact the outer surface of the inner pot 20 and improving the sealing performance.

[0236] Furthermore, such as Figure 9As shown, the bending structure 16B may further include a fold-back portion 16F. The fold-back portion 16F extends downward from the second sealing portion 16E, for example, bending outward and downward to approach the outer periphery of the sealing ring 16. Thus, the bending structure 16B is bent almost 360 degrees, forming a cavity 16G inside the bending structure 16B. For example, the fold-back portion 16F, the sealing portion 16J, and the support portion 16C surround the cavity 16G. The air inside the cavity 16G is a poor conductor of heat, helping to block heat transfer between the bottom and the sides.

[0237] In the illustrated embodiment, each of the support portion 16C, the first sealing portion 16D, the second sealing portion 16E, and the folding portion 16F extends in a straight line, with a bending angle of approximately 90 degrees at the points of connection between any two. However, the bending structure 16B can also be constructed as a curved bend.

[0238] Of course, the outer periphery of the sealing ring 16 can also be connected to the bottom heating assembly 41. For example, the sealing ring mounting groove 16A faces downwards, allowing the bottom support member 45 to be inserted therein. Alternatively, the connecting portion 16H is sandwiched between the side support member 61 and the bottom support member 45. Alternatively, the sealing ring 16 can be generally constructed as a cylinder with its axial direction pointing up and down, with its lower side mounted on the bottom support member 45 and its upper side used to contact the outer surface of the pot liner 20.

[0239] exist Figure 10 and Figure 11 In the illustrated embodiment, the barrier mechanism 51 of the cooking appliance 200 is disposed at the bottom of the side heating assembly 44. For example, the barrier mechanism 51 is formed at the bottom of the side support member 61. For example, the bottom of the side support member 61 is provided with an annular second protrusion structure 68 extending inward in the radial direction, the inner end of the second protrusion structure 68 for contacting the inner pot 20, thereby forming the barrier mechanism 51. The second protrusion structure 68 may be formed, for example, by forming an inwardly extending flange or rib at the lower end of the side support member 61. In this embodiment, the inner circumferential side of the annular second protrusion structure 68 contacts the inner pot 20, and the outer circumferential side is connected to (contacts) the pot body 12.

[0240] exist Figures 12 to 17 In the illustrated embodiment, the barrier mechanism 51 of the cooking appliances 300 and 400 is disposed on the top of the bottom heating assembly 41. For example, it is disposed on the top of the bottom support member 45. A bottom heating member 46, such as a heating coil, is mounted on the bottom of the bottom support member 45, and the top of the bottom support member 45 is opposite to its bottom, that is, the side near the inner pot 20 is the top of the bottom support member 45. For example, the top of the bottom support member 45 is provided with an annular first protrusion structure 47, which is used to contact the inner pot 20, thereby forming the barrier mechanism 51.

[0241] exist Figure 13 In the example, the first protruding structure 47 is an annular rib extending radially inward from the bottom support member 45, with its inner circumferential end contacting the pot liner 20. The first protruding structure 47 can be integrally formed with the bottom support member 45. Figure 15 In the example, the first protrusion structure 47 is an annular rib provided on the upper surface of the bottom support member 45. The annular rib extends upward in the axial direction and the upper end of the annular rib contacts the inner pot 20.

[0242] In other embodiments not shown, the barrier mechanism may be a separately formed annular retaining ring structure with a central opening to accommodate the inner pot 20. The outer periphery of the annular retaining ring abuts against either the side heating assembly 44 or the bottom heating assembly 41 to separate them vertically. The annular retaining ring can be freely removed by the user. Alternatively, the barrier mechanism may be an annular baffle structure fixed in the pot body, held between the bottom heating assembly 41 and the side heating assembly 44, and is not limited to one embodiment.

[0243] In addition, it is understood that the first protrusion structure 47 should be provided at least on the outer periphery of the bottom heating component 46, so that the pot liner 20, the bottom support component 45 and the first protrusion structure 47 form a bottom heating area, thereby preventing the side heating component 44 from transferring heat to the bottom heating area, and at the same time, it plays a role in heat preservation for the bottom 21 of the pot liner, preventing heat from being lost to the outside.

[0244] The barrier mechanism should be located on the outside of the heating element to separate the heating area corresponding to the heating element from other areas. Similarly, the second protrusion structure 68 can be located not only at the lower end of the side support member 61, but also in the middle area of ​​the side support member 61, but should at least be located below the side heating element 62. The second protrusion structure 68, the side support member 61, and the inner pot 20 form a side heating area, which can reduce the heat generated by the side heating element 62 from being transferred to the bottom 21 of the inner pot, thereby reducing the possibility of the bottom of the inner pot becoming too hot due to side heat transfer, thus preventing sticking.

[0245] The barrier mechanism 51 may include a high thermal resistance material. For example, the barrier mechanism 51 may also include a high thermal resistance heat insulation sleeve 89 (e.g., a silicone sleeve, see [link]) disposed on the outer surface of the first protrusion structure 47 or the second protrusion structure 68. Figure 16 and Figure 17 This further prevents heat conduction between the bottom and sides. The barrier mechanism 51 may also include a reflective material or have a reflective coating, for example, a reflective material or reflective coating provided on the first protrusion structure 47 or the second protrusion structure 68, which can also prevent heat conduction between the bottom and sides.

[0246] exist Figures 18 to 20 In the illustrated embodiment, the outer surface of the inner pot 20 of the cooking appliance 500 is provided with a radially outwardly extending annular inner pot protrusion structure 25. The inner pot protrusion structure 25 is used to contact the pot body 12, for example, to contact the bottom support member 45, thereby forming a barrier mechanism 51. The inner pot protrusion structure 25 can also be used to contact the side heating assembly 44 (e.g., the side support member 61). In such an embodiment, the annular inner circumferential side of the inner pot protrusion structure 25 is connected to (contacts) the inner pot 20, and the outer circumferential side contacts the pot body 12. Of course, the inner pot protrusion structure 25 can also be used to contact the bottom heating assembly 41 (e.g., the bottom support member 45).

[0247] The aforementioned first protrusion structure 47, second protrusion structure 68, and inner pot protrusion structure 25 can also be used in combination. Alternatively, a portion of the barrier mechanism 51 is formed on the outer surface of the inner pot 20, and another portion is formed on the pot body 12, with the two portions in contact. Alternatively, the barrier mechanism 51 includes multiple annular ribs, each rib having opposite sides, one side contacting the pot body 12 and the other side contacting the inner pot 20, that is, each rib prevents the bottom gap 103 from communicating with the side gap 13. The opposite sides of the ribs are, for example, opposite sides along the axial and / or radial direction of the annulus. Multiple ribs provide better heat insulation. For example, Figure 17 In the example, the bottom heating assembly 41 is provided with two first protruding structures 47A and 47B, which is a specific example of heat insulation using multiple ribs. The multiple ribs can be all located in the pot body 12, all in the inner pot 20, or partially in the pot body 12 and partially in the inner pot 20. The multiple ribs can be spaced apart in the radial and / or axial directions.

[0248] like Figure 4 As shown, the inner pot 20 has a radially outwardly extending flange 27 at its opening. (As shown...) Figure 10 , Figure 12 , Figure 14 and Figure 18As shown, at the blocking mechanism 51, the pot contact portion 102 on the outer surface of the inner pot 20 contacts the pot body contact portion 101 of the pot body 12. A first distance D1 is formed in the vertical direction between the pot body contact portion 101 and the highest point of the periphery of the opening of the receiving cavity 14. A second distance D2 is formed in the vertical direction between the pot contact portion 102 and the lower surface of the pot opening flange 27 of the inner pot 20. D2 is greater than D1, so that when the inner pot 20 is placed in the pot body 12, it is supported by the blocking mechanism 51, rather than the flange 27, thus ensuring that the blocking mechanism 51 blocks the bottom gap 103 and the side gap 13. Preferably, D2 is less than or equal to the sum of D1 and 10 mm, so that the inner pot 20 does not protrude too much from the pot body 12, and the pot opening of the inner pot 20 can make good contact with the pot opening sealing ring in the lid 11. In other words, when the inner pot 20 is placed in the receiving cavity 14, the blocking mechanism 51 abuts against and supports the inner pot 20, so that there is a gap in the vertical direction between the flange 27 of the inner pot 20 and the middle plate 12A of the pot body 12 (the middle plate 12A surrounds the receiving cavity 14). This gap is less than or equal to 10 mm.

[0249] like Figure 21 As shown, the side heating assembly 44 can also be constructed as a ring-shaped (e.g., circular) heating coil 48, which surrounds the inner pot 20. When the heating coil 48 is in operation, it generates heat as a whole, integrating the side support member 61 and the side heating member 62 into one, providing even heat to the side of the inner pot 20. An additional temperature sensor 17 can be provided on the side heating assembly 44. The additional temperature sensor 17 can be used to sense the temperature of the side heating assembly 44, or it can be used to sense the temperature of the outer surface of the side of the inner pot 24 (e.g., the additional temperature sensor 17 is an infrared temperature sensor).

[0250] like Figure 22 and Figure 23 As shown, the side heating element 62 is configured as a heating element 64, with both ends of the heating element 64 connected by fasteners 65, so that the heating element 64 is tightly clamped to the outer surface of the insulation ring 63. The fastener 65 is, for example, a tension spring. An additional temperature sensor 17 is provided between the insulation ring 63 and the heating element 64, or at least the temperature-sensing part of the additional temperature sensor 17 is sandwiched between the insulation ring 63 and the heating element 64, so that the additional temperature sensor 17 can sense the temperature of the side heating assembly 44. The number of heating elements 64 is one or more.

[0251] The side heating assembly 44 may include multiple side heating elements 62 arranged in the vertical direction, thereby providing multi-point heating in the vertical direction, which is beneficial for uniform side temperature. The multiple side heating elements 62 are distributed, for example, at equal intervals. The total dimension occupied by all the side heating elements 62 along the axial direction (vertical direction) of the annular body 49 is greater than or equal to 30 mm, thus ensuring sufficient heating of the side 24 of the pot liner. The axial direction of the annular body 49 is also the axial direction of the pot liner 20.

[0252] On the other hand, the control device can be configured to control the number of side heating elements 62 used for heating according to the amount of food. Specifically, the more food there is, the more side heating elements 62 are used for heating, and the side heating elements 62 located at the bottom are preferentially heated.

[0253] For example, the side heating assembly 44 includes N side heating elements 62 arranged vertically for heating, with the N elements numbered sequentially from bottom to top as 1, 2...N. The control device is further configured to divide the amount of food to be cooked into N consecutive food quantity ranges based on the quantity of food. The smaller the number of the food quantity range, the less food is in that range. Specifically, when the actual amount of food to be cooked falls into the Mth food quantity range, the control device heats the first to the Mth side heating elements 62.

[0254] Alternatively, the control device calculates the height of the ingredients based on the quantity, then determines one of the multiple heating elements corresponding to the ingredient height (e.g., the horizontal plane at the ingredient height passes through this heating element), and activates this heating element and the heating elements below it. The height of the ingredients varies with the quantity. The side heating element 44 heats the side of the inner pot 20; the side heating height varies depending on the height of the heating element. The side heating height adjusts with the quantity of ingredients; the more ingredients, the higher the heating height, and the less ingredients, the lower the heating height. This avoids energy waste and prevents the rice from becoming dry and hard on the surface.

[0255] For example, the side heating element 62 includes multiple heating elements 64, all of which are disposed on the side support element 61 and arranged vertically, so that each heating element 64 forms a side heating element 62. The two ends of the heating elements 64 easily form airflow channels at the locations of the fasteners 65, creating weak heating points. Therefore, the positions of the fasteners 65 are spaced apart along the circumferential direction of the insulation ring 63 to prevent the weak heating points from concentrating. In the illustrated example, the side heating assembly 44 includes two side heating elements 62A and 62B. The two fasteners 65 are spaced 180 degrees apart along the circumferential direction of the insulation ring. Of course, the side heating assembly 44 may include more side heating elements 62.

[0256] When the side heating component 44 is an electromagnetic heating device, the height of the side heating can be varied by arranging multiple electromagnetic heating coils 54 along the vertical direction.

[0257] like Figure 22 As shown, the side heating assembly 44 may also be equipped with a temperature control switch 75. The temperature control switch 75, for example, contacts the heating element 64, thereby sensing the temperature of the side heating component 62. The temperature control switch 75 is connected in series with the side heating component 62. When the temperature of the side heating component 62 is too high, the temperature control switch 75 disconnects, preventing the side heating assembly from operating and thus avoiding excessively high temperatures on the side of the pot, which could cause the rice to become dry and hard in certain areas, and also ensuring safety during use. The side heating assembly 44 may also be equipped with a thermal fuse 76. The thermal fuse 76 is connected in series with the side heating component 62. The thermal fuse 76 contacts or is close to the insulation ring 63, so that when the heating element 64 causes the insulation ring 63 to become too hot, the thermal fuse 76 melts, also preventing the side heating assembly from operating.

[0258] Because of the thermal resistance between the temperature control switch 75 and the heat source, the temperature control switch 75 exhibits a lag in detecting the heat source's temperature. When the actual temperature of the heat source reaches the trigger temperature of the temperature control switch 75, but the actual temperature of the temperature control switch 75 has not yet reached its trigger temperature, the heating element 64 continues to heat until the actual temperature of the temperature control switch 75 reaches its trigger temperature. Therefore, using the temperature control switch 75 for temperature control will always result in temperature spikes and control lag. The insulation ring 63 is usually made of plastic, resulting in smoother temperature fluctuations and preventing temperature spikes. The thermal fuse 76 is located within the insulation ring 63 (the thermal fuse 76 contacts the insulation ring 63), which can prevent the thermal fuse 76 from accidentally melting due to temperature spikes.

[0259] like Figure 24 and Figure 25 As shown, the accommodating cavity 14 of the pot body 12 has an upwardly protruding flange 15 around its opening. When the inner pot 20 is placed in the accommodating cavity 14 of the pot body 12, the lower surface of the flange 27 is close to the upper surface of the flange 15, for example, the distance between them is less than or equal to 1 mm. Therefore, the flange 27 can, to a certain extent, prevent hot air in the side gap 13 from leaking from above, which is beneficial for side insulation. Figure 25 As shown, the outer periphery of the flange 15 has a radially inward recess 15A. When the inner pot 20 is placed in the pot body 12, the flange 27 protrudes radially outward from the deepest part of the recess 15A. Thus, the user can contact the flange 27 at the recess 15A, making it convenient to put on or take off the inner pot 20.

[0260] As mentioned above, during the rice-cooking stage, when the bottom temperature cannot be too high, in order to dry the free moisture in the inner pot 20 and further cook the rice, preferably, the temperature of the remaining parts can be appropriately increased. For example, the temperature of the inner surface of the first side region 22 and / or the second side region 23 can be appropriately increased. For example, when preset conditions are met, the control device is configured to control the heating component 40 to operate, such that during the rice-cooking stage, the temperature of the inner surface of the first side region 22 and / or the inner surface of the second side region 23 is greater than the temperature of the inner surface of the first region 21 of the inner pot.

[0261] In some embodiments where the inner pot 20 includes a third region 23, when preset conditions are met, the control device is configured to control the heating component 40 to operate, ensuring that the temperature of the inner surface of the second side region 23 during the rice-cooking stage is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 60°C. If the sidewall temperature is too high, it will cause poor temperature uniformity in the rice cooking process, meaning the rice near the sidewall will turn yellowish-brown while the rice in the center is still uncooked. More preferably, during the rice-cooking stage, the temperature of the inner surface of the second side region 23 is not lower than the sum of the boiling point temperature and 5°C and not higher than the sum of the boiling point temperature and 20°C.

[0262] The reason why the temperature of the inner surface of the second region 22 and / or the third region 23 of the pot is not lower than the sum of the boiling point and 5°C is that this temperature can make the temperature of the rice in the pot higher, thereby ensuring that the rice in the pot receives more heat, thus ensuring that the cooked rice has a good stickiness and texture.

[0263] The reason why the temperature of the inner surface of the second region 22 and / or the third region 23 of the pot is not higher than the sum of the boiling point and 20°C is that if the temperature is too high, it will cause an excessive temperature difference between the rice around the side wall of the pot and the rice in the center of the pot, thus making the cooking of rice less uniform.

[0264] As shown in Tables 1-1 and 1-2, the viscosity of the rice increases with the increase of the temperature on the side of the pot, and the moisture content deviation of the rice also increases, indicating a decrease in the uniformity of the rice and an increase in the degree of gelatinization. The greater the degree of gelatinization, the better the rice tastes. Therefore, during the cooking stage, the temperature of the inner surface of the second region 22 and / or the third region 23 of the pot is preferably not lower than the sum of the boiling point temperature and 5°C, and not higher than the sum of the boiling point temperature and 20°C.

[0265] Table 1-1

[0266]

[0267] Table 1-2

[0268]

[0269] Optionally, before the preset conditions are met, the control device is configured to control the heating component 40 to operate, such that the temperature of the inner surface of the first side region 22 and / or the temperature of the inner surface of the second side region 23 are greater than the temperature of the inner surface of the first region 21 of the inner pot. That is, throughout the entire cooking process, the temperature of the upper or side part of the inner pot 20 is always kept higher than the temperature of the bottom.

[0270] In this application, there is no limitation on the relationship between the temperature of the inner surface of the first side region 22 and the temperature of the inner surface of the second side region 23. They may be equal or unequal. It is possible that the temperature of the inner surface of the first side region 22 is greater than the temperature of the inner surface of the second side region 23, or it is possible that the temperature of the inner surface of the first side region 22 is less than the temperature of the inner surface of the second side region 23.

[0271] In this application, since the amount of starch adhering to the first side region 22 is relatively small, even a moderate increase in temperature will not cause severe sticking to the pot. The second side region 23 has almost no starch adhering to it, therefore strict temperature control is not required. In this application, to avoid sticking and to ensure the rice is cooked properly, the temperature of the inner surface of the first region 21 of the pot is primarily controlled, and the temperature of the inner surface of the first side region 22 is secondarily controlled.

[0272] To achieve the temperature distribution trend of lower temperature at the bottom and higher temperature at the top on the inner surfaces of the first region 21, the first side region 22, and the second side region 23 of the pot liner, the cooking appliance 100 can employ multiple independent heating components to heat the pot liner 20. That is, a control device is electrically connected to each heating component to independently control the operation of each heating component.

[0273] like Figure 26 As shown, the heating assembly 40 includes a bottom heating assembly 41, a second heating assembly 42, and a third heating assembly 43 arranged sequentially from bottom to top. The bottom heating assembly 41 is positioned (within the pot body 12) corresponding to the first region 21 of the inner pot and is mainly used to heat the first region 21. The second heating assembly 42 is positioned corresponding to the first side region 22 and is mainly used to heat the first side region 22. The third heating assembly 43 is positioned corresponding to the second side region 23 and is mainly used to heat the second side region 23. Thus, the heating assemblies are arranged one-to-one with the inner pot regions, and the temperature of each inner pot region is mainly determined by the power of the corresponding heating assembly. The second heating assembly 42 and the third heating assembly 43 constitute the side heating assembly. A barrier mechanism 51 can also be provided between the second heating assembly 42 and the third heating assembly 43, thereby improving the effect of independent temperature control for the three inner pot regions.

[0274] like Figure 27As shown, the heating assembly 40 includes a bottom heating assembly 41 and a second heating assembly 42 arranged sequentially from bottom to top. The position of the bottom heating assembly 41 corresponds to the first region 21, the first side region 22, and at least part of the second side region 23 of the inner pot, and can heat the first region 21, the first side region 22, and the second side region 23. The second heating assembly 42 is positioned corresponding to the second side region 23. The power of the bottom heating assembly 41 is controlled to achieve a preset temperature for the first region 21 of the inner pot. The second heating assembly 42 can be selected to be controlled to heat the second side region 23 at a preset temperature. That is, at this time, the temperatures of the first region 21 and the first side region 22 are the same, both reaching the preset temperature of the first region 21, while the temperature of the second side region 23 is higher than the former two temperatures. The control device can control the second heating assembly 42 to heat the second side region 23, so that the temperature of the second side region 23 reaches its preset temperature at least during the rice cooking stage.

[0275] In some embodiments, the bottom heating element 41 is positioned corresponding to the first region 21 and the first side region 22 of the inner pot, and the second heating element 42 is positioned corresponding to the second side region 23. That is, at this time, the temperatures of the first region 21 and the first side region 22 of the inner pot are the same, both being the preset temperature of the first region 21 of the inner pot. The temperature of the second side region 23 is higher than the temperatures of the former two. The control device can control the second heating element 42 to heat the second side region 23, so that the temperature of the second side region 23 reaches its preset temperature at least during the rice cooking stage.

[0276] exist Figure 28 In the illustrated embodiment, the lid 11 of the cooking appliance 100 is equipped with a top heating element 84. The top heating element 84 can be, for example, an electromagnetic heating device, an infrared heating device, or a heat convection heating device. When preset conditions are met, the control device also controls the top heating element 84 to operate, increasing the heating of the upper part of the food and supplementing its heat. When the preset conditions are not yet met, because there is still a lot of moisture in the inner pot, the efficiency of the top heating for supplementing the heat of the rice is low; in this case, the top heating element 84 may or may not operate. The rated power of the top heating element 84 can be 100-2200W. When the top heating element 84 is an infrared heating device, its heating power ranges from 100W to 800W, preferably 100W-300W.

[0277] Both the top heating element 84 and the side heating element 44 heat the upper part of the inner pot 20 (or cooking cavity), and can also be called upper heating elements.

[0278] When preset conditions are met, such as the bottom inner surface temperature T of the pot liner 20 底Once the designated temperature T0 is reached, the control device controls the top heating element 84 to heat the inner pot 20, for example, by making the average power of the top heating element higher than the average power of the bottom heating element 41, until cooking is complete, thus achieving the temperature control target for the bottom and sides in the rice-cooking process described above. Similar to the function of the side heating element 44, the top heating element 84 also provides heat to the inner pot 20 when the bottom temperature is controlled, ensuring the rice is cooked. Understandably, top heating makes it less likely for the rice to stick to the bottom of the pot. Therefore, after the preset conditions are met, the control device can control at least one of the side heating element 44 and the top heating element 84 to provide heat to the inner pot 20, achieving the aforementioned temperature control target for the bottom and sides, preventing sticking and ensuring the rice is cooked thoroughly.

[0279] When the preset conditions are met, for example, in determining T 底 After reaching the marked temperature, the average power of the bottom heating element 41 is 0-2000W, the average power of the side heating element 44 is 100-2200W, and the average power of the top heating element 84 is 100-2200W.

[0280] Similar to the side heating assembly 44, after the preset conditions are met, the control device immediately makes the average power of the bottom heating assembly 41 lower than the average power of the top heating assembly 84; or, after the preset conditions are met, after a preset delay period, the control device makes the average power of the bottom heating assembly 41 lower than the average power of the top heating assembly 84.

[0281] After a preset condition is met, the control device reduces the power of the bottom heating component 41 or stops the bottom heating component 41 from operating, so that the average power of the bottom heating component 41 is lower than the average power of the top heating component 84. After a preset condition is met, the control device increases the power of the top heating component 84 or starts the top heating component 84 from operating, so that the average power of the bottom heating component 41 is lower than the average power of the top heating component 84. If the average power of the bottom heating component 41 is already lower than the average power of the top heating component 84 before the preset condition is met, the average power of the bottom heating component 41 and the top heating component 84 can be kept unchanged after determining that the preset condition is met.

[0282] Before the preset conditions are met, both the top heating component 84 and the bottom heating component 41 are activated; or, before the preset conditions are met, the bottom heating component 41 is activated and the top heating component 84 is deactivated.

[0283] After a preset condition is met, the average power of the bottom heating element 41 is lower than the average power of the top heating element 84, such that the time interval between the moment when the temperature control target is first reached and the moment when the average power of the bottom heating element 41 is lower than the average power of the top heating element 84 does not exceed a first preset interval, wherein the first preset interval is less than or equal to 5 minutes. Preferably, the first preset interval is less than or equal to 1 minute. The temperature control target particularly refers to T. 底 The range is: 80℃≤T 底 ≤The sum of the boiling point temperature and 3℃, and the temperature T of the inner surface of the side portion 24 of the pot. 侧 Higher than T 底 .

[0284] After the preset conditions are met, the average power of the bottom heating component 41 is lower than the average power of the top heating component 84. Then, at least during the rice cooking stage, the temperature of the inner surface of the pot of the bottommost first pot region 21 is lower than the temperature of the inner surface of the pot of other pot regions, and the temperature difference is the aforementioned ΔT.

[0285] Alternatively, after meeting preset conditions, the sum of the average power of the side heating assembly 44 and the average power of the top heating assembly 84 is made greater than the average power of the bottom heating assembly 41, thereby achieving the temperature control target for the rice-cooking stage. That is, the average power of each of the side heating assembly 44 and the top heating assembly 84 can be less than or equal to the average power of the bottom heating assembly 41, but their sum is greater than the average power of the bottom heating assembly 41. In other words, the top heating assembly 84 and the side heating assembly 44 are considered as a whole as an upper heating assembly for heating the upper part (i.e., the side) of the inner pot 20. After meeting preset conditions, the average power of the upper heating assembly is made greater than the average power of the bottom heating assembly 41, thereby achieving the temperature control target for the rice-cooking stage.

[0286] Understandably, the barrier mechanism 51 can also prevent the top heating component 84 from transferring heat to the bottom 21 of the pot.

[0287] exist Figure 29In the example shown, the side heating assembly 44 is configured as a hot air convection heating assembly. The side heating assembly 44 includes an annular body 49 and an airflow generating device 30. The annular body 49 surrounds the outer periphery of the pot side 24 and includes a side heating element 62 for achieving the heating function. A side gap 13 is formed between the annular body 49 and the pot side 24. The side heating element 62 is used, for example, to heat the pot side 24, or to heat the air in the side gap 13, or simultaneously to heat both the pot side 24 and the air in the side gap 13. The airflow generating device 30 is connected, for example, to the outer periphery of the annular body 49 to generate airflow in the side gap 13. The side gap 13 forms an airflow channel, and the blocking mechanism 51 seals the bottom of the airflow channel to prevent hot air from leaking to the bottom.

[0288] The airflow generating device 30 has an airflow inlet 34 and an airflow outlet 35. The annular body 49 is provided with an air inlet corresponding to the airflow inlet 34 and an air outlet corresponding to the airflow outlet 35. When the airflow generating device 30 is operating, airflow flows out from the airflow outlet 35, enters the airflow channel 13 through the air outlet, flows through the airflow channel 13 once, exits the airflow channel 13 from the air inlet, and then returns to the airflow generating device 30 from the airflow inlet 34 (see...). Figure 29 (The red arrow in the image).

[0289] Hot air convection heating helps to even out the temperature of the side 24 of the inner pot, and can provide more heat to the center of the inner pot 20, resulting in more uniform food temperature and better rice quality.

[0290] In this application, the demarcation between the bottom 21 and the side 24 of the inner pot can vary depending on the specific needs. The aforementioned rule for dividing the bottom 21 and side 24 of the inner pot based on the angle and height of the first included angle can also be applied to other cooking purposes besides "non-stick cooking." When the bottom 21 and side 24 of the inner pot are separated for temperature control due to the need for "non-stick cooking," the demarcation rule between the bottom 21 and side 24 of the inner pot may not follow the aforementioned rule of a first included angle of 31 degrees and a height of 2 cm.

[0291] The processes described in all the preferred embodiments above are merely examples. Unless adverse effects occur, various processing operations can be performed in a different order than those described above. The order of steps in the above processes can also be added, combined, or deleted according to actual needs.

[0292] Furthermore, the commands, command numbers, and data items described in all the preferred embodiments above are merely examples; therefore, these commands, command numbers, and data items can be set in any way, as long as the same function is achieved. The terminal units in each preferred embodiment can also be integrated, further divided, or reduced according to actual needs.

[0293] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the scope of this application. Features described in one embodiment may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated.

[0294] This application has been described through the above embodiments. However, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this application to the described embodiments. Furthermore, those skilled in the art will understand that this application is not limited to the above embodiments, and many more variations and modifications can be made based on the teachings of this application, all of which fall within the scope of protection claimed in this application.

Claims

1. A cooking utensil, characterized in that, The cooking appliance includes: The inner pot has a cooking cavity inside for holding food, and the inner pot includes a bottom and a side. An upper heating assembly is located above the bottom of the inner pot; A barrier mechanism, configured to contact the inner pot to prevent the upper heating assembly from transferring heat to the bottom of the inner pot from the outside of the inner pot; and A control device, electrically connected to the upper heating assembly, is configured as follows: During the boiling stage of rice cooking, at least after preset conditions are met, the upper heating component is controlled to operate, such that: The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 , The temperature T of the inner surface of the side of the pot body 侧 The range is: boiling point temperature < T 侧 ≤The sum of boiling point temperature and 60℃ And the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃. The preset conditions include the temperature of the bottom inner surface reaching the marked temperature.

2. The cooking utensil according to claim 1, characterized in that, The inner pot has a central axis. In a cross-section of the inner pot passing through the central axis, the angle between the tangent at any point on the inner surface of the inner pot and the horizontal line is θ. This angle is located on one side of the outer surface of the inner pot and above the horizontal line. Wherein, the included angle θ of the pot wall at the bottom of the pot is in the range of: 0°≤θ≤31°; and / or, the pot wall not higher than the bottom boundary line is the bottom of the pot, wherein the bottom boundary line is a horizontal line located 2cm above the lowest point of the inner surface of the pot. The portion of the inner pot, excluding the bottom, is the side portion of the inner pot.

3. The cooking utensil according to claim 1, characterized in that, The barrier mechanism is located above the bottom of the pot; and / or The indicated temperature is greater than or equal to the sum of the boiling point and 4°C.

4. The cooking utensil according to claim 1, characterized in that, The cooking appliance is configured such that, after meeting preset conditions, the temperature T of the bottom inner surface of the pot's inner liner is increased. 底 The range is: 80℃≤T 底 ≤The sum of boiling point temperature and 3℃.

5. The cooking utensil according to claim 4, characterized in that, The cooking appliance is configured such that, after meeting preset conditions, the temperature T of the bottom inner surface is increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature.

6. The cooking utensil according to claim 1, characterized in that, The cooking appliance is configured such that, after meeting preset conditions, the temperature T of the inner surface of the side portion is increased. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

7. The cooking utensil according to claim 6, characterized in that, The cooking appliance is configured such that, after meeting preset conditions, the temperature T of the inner surface of the side portion is increased. 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

8. The cooking utensil according to claim 1, characterized in that, The range of ΔT is: 3℃≤ΔT≤20℃.

9. The cooking utensil according to claim 1, characterized in that, The boiling stage includes a temperature maintenance interval and a temperature rise interval, and the control device is configured to determine whether the temperature of the bottom inner surface reaches the marked temperature during the temperature rise interval.

10. The cooking utensil according to claim 9, characterized in that, The cooking appliance also includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control device is configured as follows: During the boiling stage, a temperature is maintained. When the temperature value sensed by the temperature sensing device is greater than the maintained temperature, and the difference between the two is greater than or equal to a preset rising temperature, the process of cooking rice is determined to have entered the heating range. When the temperature value sensed by the temperature sensing device is less than the sum of the maintained temperature and the preset rising temperature, the process of cooking rice is determined to be within the maintained temperature range.

11. The cooking utensil according to claim 10, characterized in that, The control device is configured to: after entering the boiling stage, record the average temperature value of the temperature sensing device within the first preset monitoring time as the boiling temperature, wherein the first preset monitoring time is 2-4 minutes; and / or The preset temperature rise is greater than or equal to 3°C.

12. The cooking utensil according to any one of claims 1 to 11, characterized in that, The cooking appliance includes a pot body for accommodating the inner pot, and the upper heating component is a side heating component disposed on the pot body.

13. The cooking utensil according to claim 12, characterized in that, The side heating component is a hot air convection heating component.

14. The cooking utensil according to claim 12, characterized in that, The barrier mechanism is located at the bottom of the side heating assembly.

15. The cooking utensil according to claim 14, characterized in that, The side heating assembly includes: A side heating element, said side heating element being used to perform a heating function; and A side support component supports the side heating component and surrounds the inner pot. The bottom of the side support component is provided with a protruding structure extending inward in the radial direction. The inner end of the protruding structure is used to contact the inner pot, and the protruding structure forms the barrier mechanism.

16. The cooking utensil according to any one of claims 1 to 11, characterized in that, The cooking appliance also includes a pot body for accommodating the inner pot and a bottom heating component disposed in the pot body. The bottom heating component is located below the upper heating component and is used to heat at least the bottom of the inner pot. The barrier mechanism is disposed on top of the bottom heating component.

17. The cooking utensil according to claim 16, characterized in that, The bottom heating component includes: A bottom heating element, wherein the bottom heating element is used to perform the heating function; and A bottom support component supports the bottom heating component. The bottom support component is located at the bottom of the pot body. The top of the bottom support component is provided with a protruding structure for contacting the inner pot. The protruding structure forms the barrier mechanism.

18. The cooking utensil according to claim 17, characterized in that, The protruding structure extends upward in the axial direction, and its upper end is used to contact the inner pot; or... The protruding structure extends radially toward the center of the inner pot, and the inner end of the protruding structure is used to contact the inner pot.

19. The cooking utensil according to any one of claims 1 to 11, characterized in that, The cooking appliance also includes a pot body for accommodating the inner pot, and the barrier mechanism includes a sealing ring for surrounding the outer periphery of the inner pot, the outer periphery of the sealing ring for contacting the pot body, and the inner periphery of the sealing ring for contacting the inner pot.

20. The cooking utensil according to claim 19, characterized in that, The sealing ring includes a connecting part, a supporting part, and a sealing part connected in sequence. The connecting part is located on the outer periphery of the sealing ring and is used to connect to the pot body. The supporting part is used to contact the pot body. The sealing part extends upward from the supporting part so that when the inner pot is placed in the pot body, the inner pot squeezes the sealing part.

21. The cooking utensil according to claim 20, characterized in that, The sealing part includes a first sealing part and a second sealing part connected in sequence. The first sealing part extends upward and one end is connected to the support part. An angle is formed between the first sealing part and the support part. The other end of the first sealing part is connected to the second sealing part and an angle is formed between them. The connection between the first sealing part and the second sealing part is used to abut against the inner pot, or the second sealing part is used to abut against the inner pot.

22. The cooking utensil according to claim 21, characterized in that, The sealing ring further includes a folded-back portion connected to one end of the second sealing portion, the folded-back portion extending downward from the second sealing portion.

23. The cooking utensil according to claim 20, characterized in that, The upper heating component is a side heating component disposed on the pot body, the side heating component includes a heat-insulating ring, and the connecting part is connected to the heat-insulating ring; and / or The pot body is provided with a bottom heating component for heating at least the bottom of the inner pot, and the upper heating component is a side heating component provided on the pot body. The side heating component is located above the bottom heating component, and the bottom heating component and the side heating component clamp the connecting part.

24. The cooking utensil according to claim 20, characterized in that, The pot body includes a bottom heating assembly for heating at least the bottom of the inner pot. The bottom heating assembly includes a bottom heating component and a bottom support component. The bottom support component supports the bottom heating component. The support portion extends downward from the connecting portion and is used to abut against the upper surface of the bottom support component. And / or The sealing part is an upwardly extending arc-shaped structure, which is used to contact the inner pot.

25. The cooking utensil according to any one of claims 1 to 11, characterized in that, The cooking appliance also includes a pot body for accommodating the inner pot and a bottom heating component disposed in the pot body. The bottom heating component is used to heat the bottom of the inner pot. The upper heating component is a side heating component disposed in the pot body. The side heating component is located above the bottom heating component. The outer surface of the inner pot is provided with a radially outwardly extending annular protrusion structure. The outer end of the protrusion structure is used to contact the bottom heating component or the side heating component. The protrusion structure forms the barrier mechanism.

26. The cooking utensil according to any one of claims 1 to 11, characterized in that, The barrier mechanism includes a plurality of annular ribs for contacting the inner pot, the annular ribs being spaced apart along the radial and / or axial directions.

27. The cooking utensil according to any one of claims 1 to 11, characterized in that, The barrier mechanism comprises a high thermal resistance material; and / or The barrier mechanism includes a reflective material or has a reflective coating.

28. The cooking utensil according to any one of claims 1 to 11, characterized in that, The cooking appliance also includes a pot body, which includes a receiving cavity for accommodating the inner pot. When the inner pot is placed in the receiving cavity, the barrier mechanism abuts against and supports the inner pot, so that there is a gap between the flange of the inner pot rim and the middle plate of the pot body.

29. The cooking utensil according to claim 28, characterized in that, The gap is less than or equal to 10 mm.

30. The cooking utensil according to any one of claims 1 to 11, characterized in that, The cooking appliance includes a pot body for housing the inner pot, and the upper heating element is disposed on the pot body; and / or The cooking appliance also includes a lid for covering the inner pot, and the upper heating assembly is disposed on the lid.

31. The cooking utensil according to claim 2, characterized in that, The inner surface of the side portion includes a first side portion region and / or a second side portion region, wherein the included angle of the first side portion region ranges from 90° to θ to 31°, and the included angle of the second side portion region ranges from θ to 90°. The cooking appliance is configured such that, after a preset condition is met, the temperature T in the first side region is increased. 侧1 The range is: boiling point temperature ≤ T 侧1 ≤The sum of the boiling point temperature and 40°C; and / or, such that the temperature T of the second side region 侧2 The range is: boiling point temperature ≤ T 侧2 ≤The sum of boiling point temperature and 60℃.

32. The cooking utensil according to claim 31, characterized in that, The cooking appliance further includes a pot body for accommodating the inner pot and a bottom heating element disposed within the pot body. The upper heating element is a side heating element disposed within the pot body, located above the bottom heating element. The inner surface of the side heating element includes a first side region and a second side region, wherein: The side heating assembly includes a second heating assembly and a third heating assembly. The third heating assembly is located above the second heating assembly. The bottom heating assembly is positioned corresponding to the bottom of the inner pot. The second heating assembly is positioned corresponding to the first side region, and the third heating assembly is positioned corresponding to the second side region; or The bottom heating element is positioned corresponding to the bottom of the pot and the first side region, and the side heating element is positioned corresponding to the second side region; or The bottom heating component is located at a position corresponding to the bottom of the pot, a portion of the first side region, and a portion of the second side region, and the side heating component is located at a position corresponding to a portion of the second side region.

33. A method for controlling a cooking appliance, the cooking appliance comprising: The inner pot includes a bottom and a side; An upper heating assembly is located above the bottom of the inner pot; and A barrier mechanism is provided for contacting the inner pot and for preventing the upper heating assembly from transferring heat to the bottom of the inner pot from the outside of the inner pot. The control method is characterized by comprising: During the boiling stage of rice cooking, at least after preset conditions are met, the upper heating component is controlled to operate, such that: The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 , The temperature T of the inner surface of the side of the pot body 侧 The range is: boiling point temperature < T 侧 ≤The sum of boiling point temperature and 60℃ And the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃. The preset conditions include the temperature of the bottom inner surface reaching the marked temperature.

34. The control method according to claim 33, characterized in that, The control method further includes: after satisfying preset conditions, increasing the temperature T of the bottom inner surface of the bottom of the pot liner. 底 The range is: 80℃≤T 底 ≤The sum of boiling point temperature and 3℃.

35. The control method according to claim 34, characterized in that, The control method further includes: after satisfying preset conditions, causing the temperature T of the bottom inner surface to... 底 The range is: 92℃≤T 底 ≤ Boiling point temperature.

36. The control method according to claim 33, characterized in that, The control method further includes: after satisfying preset conditions, causing the temperature T of the inner surface of the side portion to be... 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

37. The control method according to claim 36, characterized in that, The control method further includes: after satisfying preset conditions, causing the temperature T of the inner surface of the side portion to be... 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

38. The control method according to claim 33, characterized in that, The range of ΔT is: 3℃≤ΔT≤20℃; and / or The indicated temperature is greater than or equal to the sum of the boiling point and 4°C.

39. The control method according to any one of claims 33 to 38, characterized in that, The boiling stage includes a temperature maintenance interval and a temperature rise interval, and the control method further includes: determining whether the temperature of the bottom inner surface reaches the marked temperature during the temperature rise interval.

40. The control method according to claim 39, characterized in that, The cooking appliance further includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control method further includes: During the boiling stage, a temperature is maintained. When the temperature value sensed by the temperature sensing device is greater than the maintained temperature, and the difference between the two is greater than or equal to a preset rising temperature, the process of cooking rice is determined to have entered the heating range. When the temperature value sensed by the temperature sensing device is less than the sum of the maintained temperature and the preset rising temperature, the process of cooking rice is determined to be within the maintained temperature range.

41. The control method according to claim 40, characterized in that, The control method further includes: after entering the boiling stage, recording the average value of the temperature sensing value of the temperature sensing device within a first preset monitoring time as the boiling temperature, wherein the first preset monitoring time is 2-4 minutes; and / or The preset temperature rise is greater than or equal to 3°C.

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