Cooking appliance and method of controlling a cooking appliance

Abstract

The application discloses a cooking utensil and a control method thereof. The cooking utensil comprises a pot body, a pot liner and a control device. The pot body comprises a side heating assembly. The pot liner is arranged in the pot body in a removable manner, an inside of the pot liner forms a cooking cavity for containing food materials, and the pot liner comprises a pot liner bottom and a pot liner side. The side heating assembly is arranged around an outer periphery of the pot liner side and forms an airflow passage between the side heating assembly and the pot liner, the side heating assembly comprises an airflow generating device for generating airflow in the airflow passage. The control device is electrically connected to the side heating assembly. The control device is configured to, in at least one cooking process, control the side heating assembly to work after a preset condition is met, and the temperature Tbottom of a bottom inner surface of the pot liner bottom is in a range of 80 DEG C <= Tbottom <= a sum of a boiling point temperature and 3 DEG C, and the temperature Tside of a side inner surface of the pot liner side is higher than T 侧 . 底 .

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 will not only reduce the non-stick performance of the inner pot, making it difficult to scrape food and clean the pot, but also potentially allow the peeled coating to enter the body with the rice, posing a health risk.

[0003] During the rice-cooking stage, after the water has evaporated, the rice needs to be heated at a high temperature to enhance its aroma and improve its gelatinization. In existing technologies, for uncoated rice cookers, the inner pot is actively cooled in the latter half of the cooking stage to achieve non-stick properties. This not only fails to enhance the rice's aroma and improve gelatinization but also causes the rice to become undercooked, reducing the overall quality of the rice.

[0004] Therefore, how to achieve non-stick coating in uncoated pans while ensuring good rice cooking quality is a problem that needs to be solved. Summary of the Invention

[0005] 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.

[0006] To at least partially solve the above problems, a first aspect of this application provides a cooking utensil, the cooking utensil comprising:

[0007] A pot body, the pot body including a heating element;

[0008] A pot inner liner, removably disposed within the pot body, having an interior forming a cooking cavity for holding ingredients, the pot inner liner including a bottom and sides; and

[0009] A control device, electrically connected to the heating assembly,

[0010] The heating assembly includes a side heating assembly that heats at least a portion of the side of the pot. The side heating assembly is a hot air convection heating device. An annular airflow channel is formed between the hot air convection heating device and the pot. The hot air convection heating device includes an airflow generating device. The airflow inlet and airflow outlet of the airflow generating device are both connected to the airflow channel.

[0011] The control device is configured to, in at least one cooking step, control the side heating assembly to operate after a preset condition is met, and:

[0012] 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℃

[0013] The temperature T of the inner surface of the side of the pot body 侧 Higher than the T 底 .

[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, after the cooking appliance meets the preset conditions, at the moment when the starch is about to solidify, controlling the temperature of the inner surface of the bottom of the pot can prevent the starch at the bottom from solidifying and sticking to the pot. At the same time, the higher temperature on the sides can ensure that the food receives sufficient heat to ensure that the rice is cooked and its aroma is brought out. The side uses hot air convection heating, which is conducive to uniform side temperature, so that the rice is heated evenly and the cooking quality is guaranteed.

[0015] A second aspect of this application provides a cooking appliance, the cooking appliance comprising:

[0016] A pot body, the pot body including a heating element;

[0017] A pot inner liner, removably disposed within the pot body, having an interior forming a cooking cavity for holding ingredients, the pot inner liner including a bottom and sides; and

[0018] A control device, electrically connected to the heating assembly,

[0019] The heating assembly includes a side heating assembly that heats at least a portion of the side of the inner pot. The side heating assembly includes an airflow generating device. An annular airflow channel is formed between the side heating assembly and the side of the inner pot. One of the return air inlet and the air outlet of the airflow channel is connected to the airflow generating device, and the other of the return air inlet and the air outlet is connected to the outside.

[0020] The control device is configured to, in at least one cooking step, control the side heating assembly to operate after a preset condition is met, and:

[0021] 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℃

[0022] The temperature T of the inner surface of the side of the pot body 侧 Higher than the T 底 .

[0023] 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, after the cooking appliance meets the preset conditions, at the moment when the starch is about to solidify, controlling the temperature of the inner surface of the bottom of the pot can prevent the starch at the bottom from solidifying and sticking to the pot. At the same time, the higher temperature on the sides can ensure that the food receives sufficient heat to ensure that the rice is cooked and its aroma is brought out. The side uses hot air convection heating, which is conducive to uniform side temperature, so that the rice is heated evenly and the cooking quality is guaranteed.

[0024] 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.

[0025] Wherein, the pot wall with the included angle within the range of [0°, 31°] is the bottom of the pot; 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 2 cm above the lowest point of the inner surface of the pot.

[0026] The portion of the inner pot, excluding the bottom, is the side portion of the inner pot.

[0027] According to this application, the precise division between the bottom and sides of the pot inner chamber facilitates accurate control of the temperature of the inner surface of the pot inner chamber.

[0028] Optionally, the control device is configured such that when the T 底 If the sum of the boiling point temperature and 4°C is greater than or equal to the sum of the boiling point temperature and 4°C, the preset condition is deemed to be met.

[0029] According to this application, if the food is heated at a high temperature for a long time after it boils, the starch will solidify and stick to the pot. Therefore, the bottom temperature should be controlled when the food has boiled to a certain extent (for example, after entering the rice cooking stage).

[0030] Optionally, the cooking process includes a boiling stage, which comprises a temperature maintenance zone and a temperature rise zone, and the control device is configured to adjust the temperature based on the temperature T of the bottom inner surface of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

[0031] According to this application, if the food is heated at a high temperature for a long time after it boils, the starch will solidify and stick to the pot. Therefore, the bottom temperature should be controlled when the food has boiled to a certain extent (for example, after entering the rice cooking stage).

[0032] Optionally, the cooking appliance further includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control device is further configured to:

[0033] 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.

[0034] According to this application, the method for determining whether a temperature range or a temperature rise range has been entered is simple and effective.

[0035] Optionally,

[0036] The control device is configured to: after entering the boiling stage, record the average temperature value of the temperature sensing device within a first preset monitoring time period as the boiling temperature, wherein the first preset monitoring time period is 2-4 minutes; and / or

[0037] The preset temperature rise is greater than or equal to 3°C.

[0038] 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.

[0039] Optionally, the control device is further configured to: control the side heating assembly to operate after a preset condition is met, so that the T 侧 Higher than the T 底 The value is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

[0040] According to this application, the side of the inner pot is less prone to sticking, and the side temperature can be flexibly controlled during the steaming stage to ensure that the rice is cooked.

[0041] Optionally, the range of ΔT is: 3℃≤ΔT≤20℃.

[0042] 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.

[0043] Optionally, the control device is configured as follows:

[0044] After the preset conditions are met, the side heating component is controlled to operate, so that the temperature T of the bottom inner surface is increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature.

[0045] 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.

[0046] Optionally, the control device is configured as follows:

[0047] After the preset conditions are met, the side heating assembly is controlled to operate, so that the temperature T of the inner surface of the side is increased. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

[0048] According to this application, when the starch adhesive in the cooking utensil is about to solidify, and the bottom temperature is controlled to prevent it from getting too high, the inner surface of the side is kept at a certain temperature to ensure that the rice is cooked through and that the cooking time is not too long (overcooking time will reduce the aroma of the rice and may even produce a ricey smell). However, the temperature of the inner surface of the side should not be too high, otherwise there will still be some degree of sticking to the pot.

[0049] Optionally, the control device is configured as follows:

[0050] After the preset conditions are met, the side heating assembly is controlled to operate, so that the temperature T of the inner surface of the side is increased. 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

[0051] 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 at the moment the starch adhesive 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.

[0052] Optionally, the pot body has a receiving cavity for accommodating the inner pot, the opening of the inner pot having a radially outwardly extending flange, and when the inner pot is placed in the receiving cavity, the distance between the lower surface of the flange and the edge of the opening of the receiving cavity is less than or equal to 1 mm.

[0053] According to this application, the flange of the pot opening can block the airflow channel from above, preventing hot air from leaking out and facilitating even heating on the side.

[0054] Furthermore, the opening of the receiving cavity is provided with an upwardly protruding flange around its perimeter. When the inner pot is placed in the pot body, the distance between the lower surface of the flange and the upper surface of the protruding flange is less than or equal to 1 mm.

[0055] Furthermore, the outer periphery of the flange has a radially inward recess, and when the inner pot is placed in the pot body, the flange protrudes radially outward from the deepest part of the recess.

[0056] According to this application, users can access the flange of the pot opening at the recessed area, making it convenient to put in or take out the inner pot.

[0057] Optionally, the cooking appliance further includes an additional temperature sensor disposed on the side heating assembly for sensing the temperature of the side heating assembly or the temperature of the side of the inner pot; and / or

[0058] The side heating assembly is equipped with a temperature control switch and / or a thermal fuse.

[0059] According to this application, an additional temperature sensor helps to accurately control the temperature of the side of the pot. A temperature control switch and / or thermal fuse ensure the safety of side heating.

[0060] Optionally, the side heating assembly includes a side heating component for realizing the heating function, wherein the height dimension occupied by the side heating component is greater than or equal to 30mm.

[0061] According to this application, the side heating element can cover more of the pot's sidewall, which is beneficial for even heating of the side.

[0062] Optionally, the side heating assembly includes a plurality of side heating components arranged in the vertical direction for achieving the heating function.

[0063] According to this application, there are multiple side heating components arranged vertically, so that the number of side heating components can be controlled according to the amount of food, thus avoiding energy waste.

[0064] Optionally, the side heating assembly includes an annular body surrounding the outer periphery of the side of the pot, the annular body forming the airflow channel between the side of the pot and the side of the pot, and the airflow generating device being disposed on the outer periphery of the annular body.

[0065] According to this application, the airflow generating device is disposed on the outer periphery of the annular body, which allows the airflow generating device to easily generate airflow in the airflow channel.

[0066] Optionally, the airflow generating device includes an air outlet channel for allowing airflow to exit the airflow generating device, and the annular body is provided with an air outlet corresponding to the air outlet channel.

[0067] Wherein, in the horizontal cross-section of the cooking appliance through the air outlet channel, the acute angle formed between the channel wall of the air outlet channel and the annular body is less than or equal to 45°.

[0068] According to this application, the channel wall of the air outlet channel guides the airflow along the circumferential direction of the airflow channel, which helps the airflow to flow unidirectionally in the annular path in the airflow channel, thereby making the air temperature uniform in the airflow.

[0069] Optionally, the side heating assembly includes a side heating component for achieving the heating function, and a heat insulation component is provided between the airflow generating device and the side heating component.

[0070] According to this application, the heat insulation component can prevent the airflow generating device from being subjected to high temperatures for a long time, thus affecting its service life.

[0071] Optionally, in the vertical projection of the cooking appliance, the outer shell of the pot body is substantially rectangular or rounded rectangular, and the airflow generating device is located at the corner of the rectangular or rounded rectangular shape.

[0072] According to this application, the airflow generating device is located at the corner of the pot body, making full use of the internal space of the pot body, and the cooking appliance has a compact structure.

[0073] Optionally, the side heating assembly includes a side heating component for achieving the heating function, wherein the two ends of the side heating component are close to each other along the circumferential direction of the annular body such that the side heating component substantially surrounds the side of the pot.

[0074] According to this application, the side heating component can generate heat throughout the entire cycle, which is beneficial for uniform temperature distribution on the side of the pot.

[0075] Optionally,

[0076] The cooking appliance includes an additional temperature sensor disposed on the side heating assembly for sensing the temperature of the side heating assembly or the temperature of the side of the inner pot; and / or

[0077] The rated power of the side heating assembly is 100W to 2200W.

[0078] According to this application, the cooking appliance controls the side temperature via an additional temperature sensor, which facilitates more precise control. The rated power of the side heating element can be flexibly set.

[0079] Optionally,

[0080] The side heating assembly includes a side heating component for achieving the heating function, and the side heating component is disposed in the air outlet channel of the airflow generating device.

[0081] According to this application, the side heating component is disposed in the air outlet channel of the airflow generator, so that the airflow generator can directly blow out hot air, which is beneficial to the uniform air temperature in the airflow channel, and at the same time makes the side heating component structure compact.

[0082] Optionally, the side heating assembly includes a side heating component for realizing the heating function, and the annular body is integrally constructed as a heating coil, which is the side heating component.

[0083] According to this application, the heating coil can provide even heating to the side of the pot.

[0084] Optionally, the side heating assembly includes a side heating element for achieving the heating function, wherein the side heating element is a heating element.

[0085] According to this application, the side heating component is inexpensive, has stable performance, and is readily available.

[0086] Optionally,

[0087] The two ends of the heating element are spaced apart along the circumferential direction of the annular body, and the airflow generating device is located in the gap between the two ends of the heating element; or

[0088] The airflow generating device is located at the middle part of the heating element along the circumferential direction of the annular body.

[0089] According to this application, the airflow generator can be offset from the heating element, which can prevent the airflow generator from being subjected to high temperatures for a long time, thus affecting its service life. Alternatively, the middle part of the heating element is the part with the highest temperature, and placing the airflow generator at this location can quickly increase the temperature of the air in the airflow channel, thereby improving thermal efficiency.

[0090] Optionally, the cooking appliance further includes a barrier mechanism located at the bottom of the airflow channel. The barrier mechanism is in contact with the pot body and the inner pot, and the barrier mechanism, the pot body, and the inner pot form the airflow channel.

[0091] According to this application, the blocking mechanism confines the airflow to the side of the pot, which is beneficial for uniform side temperature. At the same time, it prevents heat from flowing from the side to the bottom, thus not affecting bottom temperature control.

[0092] Optionally, the barrier mechanism is configured as a sealing ring.

[0093] Alternatively, the heating assembly may further include a bottom heating assembly for heating the bottom of the pot, the bottom heating assembly including a bottom heating component for achieving the heating function, the side heating assembly including a side heating component for achieving the heating function, and the barrier mechanism located between the side heating component and the bottom heating component.

[0094] Alternatively, the heating assembly may further include a bottom heating assembly for heating the bottom of the inner pot.

[0095] The barrier mechanism is disposed at the bottom of the side heating assembly, or at the top of the bottom heating assembly, or at least a portion of the barrier mechanism is configured as a radially outwardly extending annular protrusion on the outer surface of the inner pot.

[0096] According to this application, the barrier mechanism can be constructed in a flexible manner.

[0097] Optionally, 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's rim and the middle plate of the pot body.

[0098] 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 hot air on the side to transfer heat to the bottom.

[0099] A third aspect of this application provides a method for controlling a cooking appliance, the cooking appliance comprising:

[0100] The pot body includes a heating element; and

[0101] The inner pot is removably installed in the pot body, and the interior of the inner pot forms a cooking cavity for holding food. The inner pot includes a bottom and a side.

[0102] The heating assembly includes a side heating assembly that heats at least a portion of the side of the pot. The side heating assembly is a hot air convection heating device. An annular airflow channel is formed between the hot air convection heating device and the pot. The hot air convection heating device includes an airflow generating device. The airflow inlet and airflow outlet of the airflow generating device are both connected to the airflow channel.

[0103] The control method includes:

[0104] In at least one cooking step, after a preset condition is met, the side heating assembly is controlled to operate, and:

[0105] 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℃

[0106] The temperature T of the inner surface of the side of the pot body 侧 Higher than the T 底 .

[0107] 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, after the cooking appliance meets the preset conditions, at the moment when the starch is about to solidify, controlling the temperature of the inner surface of the bottom of the pot can prevent the starch at the bottom from solidifying and sticking to the pot. At the same time, the higher temperature on the sides can ensure that the food receives sufficient heat to ensure that the rice is cooked and its aroma is brought out. The side uses hot air convection heating, which is conducive to uniform side temperature, so that the rice is heated evenly and the cooking quality is guaranteed.

[0108] A fourth aspect of this application provides a method for controlling a cooking appliance, the cooking appliance comprising:

[0109] The pot body includes a heating element; and

[0110] The inner pot is removably installed in the pot body, and the interior of the inner pot forms a cooking cavity for holding food. The inner pot includes a bottom and a side.

[0111] A control device, electrically connected to the heating assembly,

[0112] The heating assembly includes a side heating assembly that heats at least a portion of the side of the inner pot. The side heating assembly includes an airflow generating device. An annular airflow channel is formed between the side heating assembly and the side of the inner pot. One of the return air inlet or the outlet air outlet of the airflow channel is connected to the airflow generating device, and the other of the return air inlet or the outlet air outlet is connected to the outside.

[0113] The control method includes:

[0114] In at least one cooking step, after a preset condition is met, the side heating assembly is controlled to operate, and:

[0115] 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℃

[0116] The temperature T of the inner surface of the side of the pot body 侧 Higher than the T 底 .

[0117] 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, after the cooking appliance meets the preset conditions, at the moment when the starch is about to solidify, controlling the temperature of the inner surface of the bottom of the pot can prevent the starch at the bottom from solidifying and sticking to the pot. At the same time, the higher temperature on the sides can ensure that the food receives sufficient heat to ensure that the rice is cooked and its aroma is brought out. The side uses hot air convection heating, which is conducive to uniform side temperature, so that the rice is heated evenly and the cooking quality is guaranteed.

[0118] Optionally, the control method further includes: when the T 底 If the sum of the boiling point temperature and 4°C is greater than or equal to the sum of the boiling point temperature and 4°C, the preset condition is deemed to be met.

[0119] According to this application, if the food is heated at a high temperature for a long time after it boils, the starch will solidify and stick to the pot. Therefore, the bottom temperature should be controlled when the food has boiled to a certain extent (for example, after entering the rice cooking stage).

[0120] Optionally, the cooking process includes a boiling stage, which comprises a temperature maintenance zone and a temperature rise zone, and the control method further includes: based on the temperature T of the bottom inner surface of the pot bottom. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

[0121] According to this application, if the food is heated at a high temperature for a long time after it boils, the starch will solidify and stick to the pot. Therefore, the bottom temperature should be controlled when the food has boiled to a certain extent (for example, after entering the rice cooking stage).

[0122] 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:

[0123] 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.

[0124] According to this application, the method for determining whether a temperature range or a temperature rise range has been entered is simple and effective.

[0125] Optionally,

[0126] 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

[0127] The preset temperature rise is greater than or equal to 3°C.

[0128] 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.

[0129] Optionally, the control method further includes: after a preset condition is met, controlling the side heating assembly to operate, so that the T 侧 Higher than the T 底 The value is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

[0130] According to this application, the side of the inner pot is less prone to sticking, and the side temperature can be flexibly controlled during the steaming stage to ensure that the rice is cooked.

[0131] Optionally, the range of ΔT is: 3℃≤ΔT≤20℃.

[0132] 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.

[0133] Optionally, the control method further includes:

[0134] After the preset conditions are met, the side heating component is controlled to operate, so that the temperature T of the bottom inner surface is increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature.

[0135] 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.

[0136] Optionally, the control method further includes:

[0137] After the preset conditions are met, the side heating assembly is controlled to operate, so that the temperature T of the inner surface of the side is increased. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

[0138] According to this application, when the starch adhesive in the cooking utensil is about to solidify, and the bottom temperature is controlled to prevent it from getting too high, the inner surface of the side is kept at a certain temperature to ensure that the rice is cooked through and that the cooking time is not too long (overcooking time will reduce the aroma of the rice and may even produce a ricey smell). However, the temperature of the inner surface of the side should not be too high, otherwise there will still be some degree of sticking to the pot.

[0139] Optionally, the control method further includes:

[0140] After the preset conditions are met, the side heating assembly is controlled to operate, so that the temperature T of the inner surface of the side is increased. 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

[0141] 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 at the moment the starch adhesive 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. Attached Figure Description

[0142] 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.

[0143] In the attached image:

[0144] Figure 1 This is a side cross-sectional view of a cooking appliance according to the first embodiment of this application;

[0145] Figure 2 for Figure 1 A schematic diagram of a first example of the inner pot and side heating assembly;

[0146] Figure 3 for Figure 2 A top view of the side heating assembly shown;

[0147] Figure 4 for Figure 2 A schematic diagram of the side support component;

[0148] Figure 5 for Figure 2 A schematic diagram of the airflow generating device in the diagram;

[0149] Figure 6 and Figure 7 for Figure 5 The diagram shows an exploded three-dimensional view of the airflow generating device.

[0150] Figure 8 for Figure 4 A schematic diagram of the additional temperature sensor in the circuit;

[0151] Figure 9 for Figure 1 A schematic diagram of a second example of the inner pot and the side heating assembly;

[0152] Figure 10 This is a side cross-sectional view of the pot body and inner pot of a cooking appliance according to a specific embodiment of this application;

[0153] Figure 11 This is a perspective view of the pot body and inner pot of a cooking appliance according to a specific embodiment of this application;

[0154] Figure 12 This is a top view schematic diagram of the internal structure of the pot body of a cooking appliance according to a specific embodiment of this application;

[0155] Figure 13 and Figure 14 for Figure 1 A schematic diagram of a third example of a side heating assembly;

[0156] Figure 15 and Figure 16 for Figure 13 A three-dimensional schematic diagram of the airflow generating device in the diagram;

[0157] Figure 17 for Figure 13 An exploded three-dimensional diagram of the airflow generating device in the diagram;

[0158] Figure 18 and Figure 19 for Figure 1 A schematic diagram of a fourth example of a side heating assembly;

[0159] Figure 20 for Figure 1 A top view of a portion of the structure of a cooking appliance, showing the side heating assembly and bottom heating assembly of the fifth example;

[0160] Figure 21 for Figure 1A top view of a portion of the structure of a cooking appliance, showing the side heating assembly and bottom heating assembly of the sixth example;

[0161] Figure 22 for Figure 1 A schematic diagram of the sealing ring in the middle;

[0162] Figure 23A and Figure 23B for Figure 1 A side sectional view of a partial structure of the cooking appliance shown, illustrating a first example of a barrier mechanism;

[0163] Figure 24 This is a side cross-sectional view of a cooking appliance according to the first embodiment of this application;

[0164] Figure 25 for Figure 24 A schematic diagram of the side support component of the side heating assembly;

[0165] Figure 26 This is a side cross-sectional view of a cooking appliance according to the third embodiment of this application;

[0166] Figure 27 for Figure 26 A side sectional view of the bottom heating assembly;

[0167] Figure 28 This is a side cross-sectional view of a cooking appliance according to the fourth embodiment of this application;

[0168] Figure 29A for Figure 28 A side sectional view of the bottom heating assembly;

[0169] Figure 29B for Figure 29A An enlarged diagram of the X portion;

[0170] Figure 29C for Figure 28 A side sectional view of a partial structure of the bottom heating assembly;

[0171] Figure 30 This is a side cross-sectional view of a cooking appliance according to the fifth embodiment of this application;

[0172] Figure 31 for Figure 30 A side view of the first example of the inner pot in the pot;

[0173] Figure 32 for Figure 30 A side view of the second example of the inner pot;

[0174] Figures 33 to 35This is a side view of the inner pot of a cooking appliance according to a specific embodiment of this application;

[0175] Figure 36 This is a cross-sectional schematic diagram of a cooking appliance according to a specific embodiment of the present application, showing the inner pot, the bottom heating element, and the side heating element;

[0176] Figure 37 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;

[0177] Figure 38 A photograph of the inner pot of a cooking appliance after cooking rice according to a specific embodiment of this application. Detailed Implementation

[0178] 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.

[0179] 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.

[0180] 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.

[0181] 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.

[0182] 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.

[0183] 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”.

[0184] It should be noted that the terms "upper," "lower," "front," "back," and "left" used in this article are different.

[0185] The terms "right," "inner," "outer," and similar expressions are for illustrative purposes only and are not intended to be restrictive.

[0186] 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.

[0187] 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.

[0188] 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.

[0189] This application provides a cooking appliance and a method for controlling the cooking appliance. In particular, it provides a cooking appliance using an uncoated cooking container.

[0190] like Figure 1As 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, etc. The lid 11 is pivotally connected to the pot body 12 via a pivot shaft for closing the pot body 12.

[0191] 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.

[0192] 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.

[0193] Understandably, the cooking appliance 100 is controlled by a control device.

[0194] The inner pot 20 has an inner pot wall 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. Preferably, as... Figure 2 As shown, the side heating assembly 44 is configured as a hot air convection heating device, for example, including an airflow generating device 30. The annular gap between the side heating assembly 44 and the pot liner 20 forms an airflow channel 13. The airflow generating device 30 is used to generate airflow in the airflow channel 13, which makes the air temperature in the airflow channel 13 uniformly distributed, so that the side 24 of the pot liner can be heated evenly.

[0195] Understandably, the airflow channel 13 between the side heating assembly 44 and the side of the inner pot 20 is part of the receiving cavity 14 and extends downwards. Airflow in the airflow channel 13 flows downwards. To better heat the side 24 of the inner pot within the airflow channel 13, the cooking appliance 100 further includes a blocking mechanism 51. The blocking mechanism 51 is located at the bottom of the airflow channel 13. The blocking mechanism 51 contacts both the pot body 12 and the inner pot 20, forming the airflow channel 13 with the pot body 12 and the inner pot 20. The blocking mechanism 51 blocks the airflow channel 13, preventing the airflow from flowing downwards. The blocking mechanism 51 allows airflow to flow along the side of the inner pot 20 without leaking to the bottom 21, which facilitates precise temperature control of the side 24 of the inner pot while reducing interference with the temperature of the bottom 21.

[0196] The side heating assembly 44 also includes an annular body 49, which surrounds the outer periphery of the pot side 24, making the airflow channel 13 annular. The annular body 49 includes a side heating element 62 for achieving the heating function. The side heating element 62 is used, for example, to heat the pot side 24, or to heat the air in the airflow channel 13, or simultaneously to heat both the pot side 24 and the airflow channel 13. An airflow generating device 30 is connected, for example, to the outer periphery of the annular body 49. Figure 3 As shown, the airflow generating device 30 has an airflow inlet 34 and an airflow outlet 35. (As indicated...) Figure 4As shown, the annular body 49 is provided with a return air inlet 66 corresponding to the airflow inlet 34 and an air outlet 67 corresponding to the airflow outlet 35. When the airflow generating device 30 is working, the airflow flows out from the airflow outlet 35 of the airflow generating device 30, enters the airflow channel 13 through the air outlet 67, flows through the airflow channel 13 once, and then flows out of the airflow channel 13 from the return air inlet 66, and then returns to the airflow generating device 30 from the airflow inlet 34 (see...). Figure 3 (The red arrow in the image).

[0197] The side heating assembly 44 may include multiple side heating elements 62 arranged along the axial direction DB (vertical direction) of the annular body 49, thereby providing multi-point heating in this direction and promoting 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 DB of the annular body 49 is greater than or equal to 30 mm, thus ensuring sufficient heating of the pot inner side 24. The axial direction DB of the annular body 49 is also the axial direction of the pot inner 20.

[0198] like Figures 2 to 4 As shown, the annular body 49 also includes an annular side support member 61 (also called an annular support member). 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. A side heating member 62, a return air vent 66, and an air outlet 67 are all disposed on the annular support member 61. The annular support member 61 is, for example, constructed as a heat insulation ring 63. The side heating member 62 is disposed on the outer peripheral surface of the annular support member 61.

[0199] The side heating element 62 is constructed, for example, as a heating element 64. The heating element 64 has the function of self-heating after being energized, thus heating the air in the side portion 24 of the pot and the airflow channel 13 through thermal radiation. The heating element 64 surrounds the outer peripheral surface of the side support member 61. The side heating element 62 can also be constructed as an electromagnetic heating coil, thus making the side heating assembly an electromagnetic heating device. The electromagnetic heating coil generates eddy currents inside the pot wall through a magnetic field, thus generating heat. The heat from the side heating element 62 and / or the heat from the pot wall can heat the air in the airflow channel. The airflow generating device 30 causes the air in the airflow channel 13 to flow and mix, thereby making the temperature of the air in the airflow channel 13 uniform. This air also exchanges heat with the pot wall, which is beneficial to the uniform temperature of the pot wall. The side heating assembly 44 can achieve the heating function through the side heating element 62, and the airflow generating device 30 adds the function of convection heating to the side heating assembly 44, making the temperature of the side portion of the pot more uniform.

[0200] like Figure 3 As shown, the airflow inlet 34 and airflow outlet 35 of the airflow generating device 30 are spaced apart along the circumferential direction of the pot liner 20. Figure 3 and Figure 5 As shown, preferably, the airflow generating device 30 includes a baffle plate 39 disposed between the airflow inlet 34 and the airflow outlet 35 to prevent airflow from flowing between the airflow inlet 34 and the airflow outlet 35. Thus, air flowing out of the airflow outlet 35 is not immediately drawn back into the airflow inlet 34. The baffle plate 39 extends generally in the vertical direction and contacts the side wall of the pot 20 when the pot liner 20 is placed in the pot body 12. The edge shape of the baffle plate 39 is adapted to the outer surface shape of the pot liner 20 to fit against the outer surface of the pot liner 20. Thus, the baffle plate 39 forms a partition in the airflow channel 13, causing the annular airflow in the airflow channel 13 to flow unidirectionally around the pot liner, thereby promoting temperature uniformity in the airflow channel 13.

[0201] like Figure 4 As shown, the side support member 61 has a through groove 69 at the position corresponding to the baffle plate 39 of the airflow generator 30, allowing the baffle plate 39 to pass through and contact the pot liner 20. The airflow generator 30 fits against the outer surface of the side support member 61 to minimize air leakage at the airflow inlet 34 and the airflow outlet 35. Thus, airflow enters the airflow channel 13 from the airflow outlet 35 through the air outlet 67 and flows unidirectionally under the action of the baffle plate 39. After circling the pot liner 20 once, the airflow passes through the return air inlet 66 and enters the airflow inlet 34, returning to the airflow generator 30. The airflow inlet 34 and the airflow outlet 35 are kept as close as possible to each other.

[0202] Understandably, the baffle 39 is also positioned between the return air inlet 66 and the air outlet 67 to prevent airflow between them.

[0203] Specifically, such as Figures 5 to 8 As shown, the airflow generating device 30 includes a housing assembly 31, an impeller 37, and a motor 38. The housing assembly 31 is connected to the side support member 61. The housing assembly includes a mounting cavity 36, an airflow inlet 34, and an airflow outlet 35, both of which communicate with the mounting cavity 36. The impeller 37 is disposed in the mounting cavity 36 and is used to generate airflow when rotating. The motor 38 drives the impeller 37 to rotate, forming a fan. Of course, the airflow generating device 30 can also use other components to generate airflow, such as an air pump.

[0204] The housing assembly 31 includes, for example, a first housing 32 and a second housing 33. The first housing 32 is used to connect to the side support member 61, and both the airflow inlet 34 and the airflow outlet 35 are formed in the first housing 32. The second housing 33, together with the first housing 32, encloses a mounting cavity 36. The second housing 33 is provided with a through hole 33A. A motor 38 is connected to the side of the second housing 33 facing away from the mounting cavity 36, and the output shaft of the motor 38 extends through the through hole 33A to enter the mounting cavity 36 and connect to an impeller 37. The mounting cavity 36 forms an air inlet channel. The impeller 37 is located on the side of the housing assembly 31 facing the annular body 49. The motor 38 is located on the side of the housing assembly 31 facing away from the annular body 49. The motor 38 is located outside the hot air duct to prevent the motor 38 from failing at high temperatures.

[0205] The first housing 32 also includes, for example, a through cavity 32A. The opening at one end of the through cavity 32A is covered by the second housing 33, so that the internal space of the through cavity 32A forms a mounting cavity 36, in which the impeller 37 is placed. The opening at the other end of the through cavity 32A forms an airflow inlet 34. The axial direction of the impeller 37 is also the axial direction of the mounting cavity 36, and thus the axial direction DA of the through cavity 32A. The airflow inlet 34 is, for example, coaxially arranged with the impeller 37, while the axis of the airflow outlet 35 is offset from the axis of the impeller 37.

[0206] The first housing 32 includes a first side 32E and a second side 32F spaced apart along the axial direction DA of the through cavity 32A, wherein the first side 32E faces the side support member 61. An airflow inlet 34 and an airflow outlet 35 both face (or are located on) the first side 32E. The shape of the contact edge 32J of the first side 32E is adapted to the outer surface shape of the side support member 61 to fit against it. It should be noted that the contact edge 32J is at least a portion of the entire edge of the airflow generating device 30 on the first side 32E, and is the portion of the airflow generating device 30 used to contact the side support member 61. In the projection of the first housing 32 along the axial direction DA of the through cavity 32A, both the airflow inlet 34 and the airflow outlet 35 are located within the contact edge 32J of the first side 32E.

[0207] The side support member 61 is constructed in a cylindrical or annular shape to surround the outer periphery of the pot 20. Therefore, the contact edge 32J of the first side 32E extends in a cylindrical surface to fit against the side support member 61, the axis of which is the axis of the side support member 61. The axial direction DF of this cylindrical surface is perpendicular to the axial direction DA of the through cavity 32A. The axial direction DA of the through cavity 32A is also the axial direction of the impeller 37. The axial direction DA of the through cavity 32A is generally the radial direction of the side support member 61. Alternatively, the axis of the through cavity 32A passes through the side support member 61. The first housing 32 also includes a third side 32M and a fourth side 32N spaced apart along a second direction DS, wherein the second direction DS is perpendicular to the axial direction DA of the through cavity 32A and the axial direction DF of the cylindrical surface of the side support member 61. The second direction DS generally corresponds to the circumferential direction of the side support member 61. The contact edge 32J of the first side 32E includes, for example, a first edge 32P and a second edge 32Q spaced apart along the axial direction DF, and a third edge 32R and a fourth edge 32S spaced apart along the second direction DS. The first edge 32P and the second edge 32Q extend along an arc parallel to the second direction DS, the center of which lies on the axis of the side support member 61. The first edge 32P and the second edge 32Q are generally parallel to each other. The first edge 32P is below, and the second edge 32Q is above. The third edge 32R and the fourth edge 32S extend in a straight line along the axial direction DF of the cylindrical surface of the side support member 61. Thus, the contact edge 32J of the first side 32E extends in a vertical cylindrical surface, allowing it to fit well against the cylindrical surface of the outer surface of the side support member 61.

[0208] like Figure 5 As shown, the through cavity 32A is positioned near the fourth side 32N, and the airflow outlet 35 is positioned near the third side 32M, such that the airflow inlet 34 and the airflow outlet 35 are spaced apart along the second direction DS. The third side 32M of the first housing 32 has a first dimension in the axial direction DA of the through cavity 32A. The fourth side 32N of the first housing 32 has a second dimension in the axial direction DA of the through cavity 32A. The first dimension is smaller than the second dimension. This allows sufficient space within the through cavity 32A to accommodate the impeller 37.

[0209] The first housing 32 is also provided with an air outlet duct 32D. For example... Figure 5 and 6 As shown, one end of the air outlet 32D forms an airflow outlet 35. The air outlet 32D is connected to the airflow inlet 34, and guides the airflow from the airflow outlet 35 to move in a direction surrounding the outer surface of the pot liner 20. Figure 7As shown, the port at the other end of the air outlet duct 32D is located on the side wall of the through cavity 32A, for example, near the second side 32F on the side wall of 32A. The duct wall of the air outlet duct 32D includes a guide wall 32G that provides a portion of the outer surface of the first housing 32. The guide wall 32G extends from the side wall of the through cavity 32A to the third edge 32R. At any two points on the inner surface of the guide wall 32G, the point closer to the third edge 32R along the second direction DS is also closer to the first edge 32P along the axial direction of the through cavity 32A. Thus, the guide wall 32G gradually approaches the first edge 32P, and with the first dimension being smaller than the second dimension, the air outlet duct 32D extends generally along the tangent of the side support member 61 at the airflow outlet 35, so that the airflow enters the airflow channel 13 tangentially, which is beneficial for the airflow to flow unidirectionally in the annular path.

[0210] The guide wall 32G intersects the first edge 32P at the third edge 32R, forming a sharp angle at the third edge 32R. Preferably, in the vertical projection of the cooking appliance 100, the angle of this sharp angle is less than or equal to 45°. Alternatively, the air outlet duct 32D is inclined relative to the side support member 61, and in the axial direction of the cylindrical surface of the side support member 61, the acute angle formed between the channel wall of the air outlet duct 32D and the edge of the housing assembly 31 on the first side 32E is less than or equal to 45°. That is, the acute angle formed between the extending direction of the air outlet duct 32D and the air outlet 67 is less than or equal to 45°. To better guide the airflow and reduce airflow disturbance at the air outlet 35, this angle can be selected as one of 10°, 15°, 20°, or 25°.

[0211] The airflow outlet 35 is formed, for example, at the contact edge 32J on the first side 32E, and is defined, for example, by the first edge 32P, the second edge 32Q, the third edge 32R, and the baffle 39. The airflow inlet 34 is recessed inward from the contact edge 32J on the first side 32E, so that the sidewall of the through cavity 32A is a generally regular cylindrical surface, which is beneficial for the impeller 37 to generate a stable airflow.

[0212] Because the second side 32F is thicker, the first housing 32 also has a space on the second side 32F for mounting an additional temperature sensor 17 (see [reference]). Figure 8The mounting slot 32B is used for the auxiliary temperature sensor 17. The opening of the mounting slot 32B faces upwards, meaning the auxiliary temperature sensor 17 is inserted into the mounting slot 32B from above. The temperature-sensing part 73 of the auxiliary temperature sensor 17 extends from the opening to contact the side heating element 62, thereby allowing the auxiliary temperature sensor 17 to sense the temperature of the side heating element 62. The auxiliary temperature sensor 17 can also be configured to sense the temperature of the pot inner side 24 or the temperature of the insulation ring 63. Alternatively, the auxiliary temperature sensor 17 can be directly mounted on the side support member 61.

[0213] The outer surface of the first side 32E of the first housing 32 includes a limiting surface 32H. The limiting surface 32H is closer to the second side 32F of the housing assembly 31 than the edge of the first side 32E extending in the cylindrical surface. Thus, the limiting surface 32H is directed toward the second side 32F away from the contact edge 32J and the mounting groove 32B of the first side 32E along the axial direction DA of the through cavity 32A. In the projection of the first housing 32 along the axial direction DA of the through cavity 32A, at least a portion of the limiting surface 32H is higher than the contact edge 32J (specifically, the second edge 32Q) and the mounting groove 32B of the first side 32E. Thus, when the contact edge 32J of the first side 32E is in contact with the outer surface of the side support member 61, a gap space is formed between the limiting surface 32H and the outer surface of the side support member 61, which is used to accommodate the side heating member 62 (e.g., a heating element) and the temperature sensing part 73 of the additional temperature sensor 17. That is, the side heating element 62 is located between the limiting surface 32H and the side support element 61. The temperature sensing element 73 is sandwiched between the side heating element 62 and the side support element 61.

[0214] like Figure 5 and Figure 7 As shown, the wall of the mounting slot 32B has a wire hole 32K for the wire 74 of the additional temperature sensor 17 to pass through.

[0215] After the side heating assembly 44 is installed in the pot body 12, the axial direction DA and the second direction DS of the through cavity 32A are horizontal, and the axial direction DF of the side support component 61 is vertical. The axial direction DF of the side support component 61 is also the axial direction of the annular body 49.

[0216] like Figure 9As 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.

[0217] 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, for example, can be a metal component with a thin wall thickness, high thermal resistance, and a certain heat capacity, thus resulting in smoother temperature fluctuations and preventing temperature spikes. This is beneficial for the uniform temperature of the entire annular body 49, and the metal component can withstand the high temperatures of side heating. The thermal fuse 76 is installed in the insulation ring 63 to prevent accidental melting of the thermal fuse 76 due to temperature spikes.

[0218] like Figure 10 and Figure 11 As shown, the inner pot 20 has a radially outwardly extending flange 27 at its opening. When the inner pot 20 is placed in the pot body 12, the lower surface of the flange 27 is close to the opening edge of the receiving cavity 14 of the pot body 12, for example, the distance between them is less than or equal to 1 mm. Thus, the flange 27 can block the airflow channel 13 above, which helps to minimize air leakage in the airflow channel 13, thereby ensuring a uniform air temperature. For example, the receiving 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 receiving 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. Figure 11 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.

[0219] like Figure 12As shown, in the vertical projection of the cooking appliance 100, the outer shell of the pot body 12 is substantially rectangular or rounded rectangular. Preferably, the airflow generating device 30 is located at the corner of the rectangle or rounded rectangle, thereby making full use of the internal space of the pot body 12. For example, the receiving cavity 14 has a first axis of symmetry SP1 extending in the left-right direction and a second axis of symmetry SP2 extending in the front-back direction, which divides the pot body 12 into four parts, each of which includes a corner of the rectangle or rounded rectangle. Figure 12 Line L1 is a straight line rotated 10 degrees relative to the first axis of symmetry SP1 toward a corner, and line L2 is a straight line rotated 10 degrees relative to the second axis of symmetry SP2 toward the same corner. Preferably, the airflow generating device 30 is located between line L1 and line L2.

[0220] like Figure 2 As shown, in order to avoid the airflow generating device 30, the side heating component 62 does not wrap around the circumference of the annular body 49.

[0221] exist Figures 13 to 19 In the illustrated embodiment, the air outlet 67 is located near the top of the annular body 49 (i.e., the upper end of the annular body). Within the airflow channel 13, the air is not absolutely isothermal; hot air with lower density is located in the upper part of the airflow channel 13, while cold air with higher density is located in the lower part. Positioning the air outlet 67 at the top helps the airflow disperse the hot air, which rises and accumulates at the top due to its decreased density caused by temperature rise, to other low-temperature areas. This contributes to improving the temperature uniformity of the side heating.

[0222] The return air vent 66 and the air outlet 67 are respectively located at both ends of the annular body 49 along the axial direction, which can increase the flow of high-temperature air and low-temperature air at both ends and promote the air temperature balance in the airflow channel 13. Alternatively, the return air vent 66 is located at the bottom of the annular body 49 (for the downward end), so as not to interfere with the airflow blown out of the air outlet 67 as much as possible and to help the heat diffuse.

[0223] In such an embodiment, optionally, the temperature control switch 75 and the thermal fuse 76 are mounted on the housing assembly 31 of the airflow generator 130. For example, the mounting groove 32B of the first housing 32 is used to mount the temperature control switch 75. The first housing 32 is also provided with a mounting position 32T for mounting the thermal fuse 76. The thermal fuse 76 includes a thermal fuse element 76A and a sleeve 76B. The thermal fuse element 76A is connected in series with the side heating element 62 and melts when the temperature exceeds the limit. The sleeve 76B is fitted over the thermal fuse element 76A to protect it.

[0224] exist Figures 13 to 17In the illustrated embodiment, the side heating element 62 is configured as a heating element 64, which can be considered as an annular body. The heating element 64 wraps around the outer periphery of the side portion 24 of the pot, making the airflow channel 13 an annular channel. The two ends of the heating element 64 are close together along the circumferential direction DC of the annular body 49, so that the heating element 64 substantially surrounds the side support element 61 for a full circumference. The two ends of the heating element 64 are connected by fasteners 65. The heating element 64 can provide heat throughout the entire circumference, but this makes it difficult for the airflow generating device 30 to avoid the heating element 64. For this reason, a heat insulation element 77 is also provided on the outer surface of the housing assembly 31 of the airflow generating device 130 on the first side 32E. The heat insulation element 77 is made of silicone, for example, to prevent the housing assembly 31 from deforming at high temperatures. The heat insulation element 77 is used to contact the side heating element 62, so that the side heating element 62 can wrap around the entire circumferential direction DC of the annular body 49 without avoiding the airflow generating device 130. This allows the side heating component 44 to generate heat throughout the week, which is beneficial for uniform air temperature in the airflow channel 13.

[0225] For example, heat insulation members 77 are provided on the outer surfaces of the straight edges 32R and 32S of the first side 32E of the housing assembly 31 of the airflow generating device 130. The two heat insulation members 77 are attached to the cylindrical surfaces of the outer periphery of the annular body 49 with the arcuate edges 32P and 32Q. For example, the first edge 32P and the second edge 32Q are attached to the side support member 61, the two ends of the two heat insulation members 77 are attached to the side support member 61, and the middle part of the two heat insulation members 77 is attached to the side heating member 62.

[0226] exist Figures 13 to 17 In the illustrated embodiment, the airflow generating device 130 is located at the middle part of the heating element 64 along the circumferential direction DC of the annular body 49. The middle part of the heating element 64 is the part with the highest temperature. The placement of the airflow generating device 130 at this location facilitates rapid heat transfer and quickly increases the air temperature in the airflow channel 13.

[0227] contrast Figure 2 In the illustrated embodiment, the two ends of the heating element 64 are spaced apart along the circumferential direction DC of the annular body 49. The airflow generating device 30 is located in the gap between the two ends of the heating element 64. The airflow generating device 30 and the heating element 64 are offset along the circumferential direction DC of the annular body 49, so that the airflow generating device 30 can be directly attached to the side support member 61, avoiding the heating element 64, and thus the airflow generating device 30 does not need to be provided with a heat insulation member 77. Of course, the airflow generating device 30 can also be offset from the heating element 64 along the axial direction DB of the annular body 49.

[0228] exist Figure 18 and Figure 19In the illustrated embodiment, the annular body 49 is integrally constructed as a heating coil 48. The heating coil 48 heats up itself after being energized. That is, the annular body 49 is a single heating component, and the side support component 61 and the side heating component 62 are integrated into one. The edge of the first side 32E of the airflow generating device 230 is attached to the outer peripheral surface of the heating coil 48. It is understood that a heat insulation component 77 is provided on the edge of the first side 32E of the airflow generating device 230. A temperature control switch 75 for connecting in series with and contacting the heating coil 48 can be installed on the airflow generating device 230. A thermal fuse 76 for connecting in series with the heating coil 48 can also be installed on the airflow generating device 230.

[0229] Understandable, Figures 1 to 19 In this embodiment, the side heating assembly 44 also has a heating function even without an airflow generating device, such as by means of thermal radiation or electromagnetic heating. The airflow generating device adds a convection heating function to the side heating assembly 44. Convection heating is achieved by uniformizing the temperature of the air in the airflow channel 13 (i.e., the air around the side of the pot liner 24), and then uniformly heating the side of the pot liner 24 by using uniformly heated air.

[0230] exist Figure 20 and Figure 21 In the illustrated embodiment, a side heating element 62 for generating heat upon energization is disposed in the airflow channel of the airflow generator (330 or 430), allowing the airflow generator to directly blow out hot air. The side heating element 62 is, for example, constructed as a heating wire 78. The side heating assembly 44 includes a side support element 61 and an airflow generator. The side support element 61 (also called an annular support element) surrounds the outer periphery of the pot side 24, and the airflow generator is connected to the outer periphery of the side support element 61. The side support element 61 is, for example, constructed as a heat-insulating ring. The side support element 61 is configured with a return air inlet 66, an air outlet 67, and structures for cooperating with the airflow generator. Figure 20 As shown, the heating wire 78 can be placed in the air outlet duct 32D. Or, as... Figure 21 As shown, the heating wire 78 can be installed in the mounting cavity 36 (air inlet channel). Since the heating wire cannot generate large-area heat radiation to the inner pot 20, but is mainly used to heat the air, the side heating assembly 44 basically only has the function of hot air convection heating.

[0231] Of course, in Figure 20 and Figure 21In the illustrated embodiment, similar to the previous embodiment, the airflow generating devices 330 and 430 are used to add hot air convection heating function to the side heating assembly 44 (for example, the side heating assembly 44 also has a heating element or electromagnetic heating coil), and the airflow generating devices 330 and 430 increase the power of the side heating assembly 44 due to the built-in heating wire 78, especially in rapidly increasing the heating temperature of the side 24 of the pot.

[0232] As previously mentioned, the cooking appliance 100 prevents air from leaking from the airflow channel 13 to the bottom 21 of the inner pot through the barrier mechanism 51. Figure 1 , Figures 22 to 23B As shown, the blocking mechanism 51 is constructed as a sealing ring 16. The sealing ring 16 is used to surround the outer periphery of the pot 20. The outer periphery of the sealing ring 16 is used to contact the pot body 12, and the inner periphery of the sealing ring 16 is used to contact the pot 20, so as to block the bottom of the airflow channel 13.

[0233] like Figure 22 As shown, optionally, the outer periphery 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 can be inserted into the sealing ring mounting groove 16A. 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 at the bottom support member 45 for heating function. The bottom support member 45 can support the side heating assembly 44. 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. Typically, the inner pot 20 is constructed in a rotating shape, and to accommodate the shape of the inner pot, the bottom heating member 46 is typically distributed in a disc or ring shape.

[0234] like Figure 23A 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 airflow passage 13.

[0235] 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.

[0236] 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.

[0237] Furthermore, such as Figure 9 As 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.

[0238] 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.

[0239] 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 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 inner pot 20.

[0240] exist Figure 24 and Figure 25 In the illustrated embodiment, the barrier mechanism 51 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 second protrusion structure 68 is used to contact the inner pot 20, thereby forming the barrier mechanism 51. The second protrusion structure 68 can be formed, for example, by constructing a flange or rib at the axial end of the side support member 61.

[0241] exist Figures 26 to 29C In the illustrated embodiment, the barrier mechanism 51 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. 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.

[0242] exist Figure 13 In the example, the first protrusion 47 is an annular rib extending radially inward (to the center of the pot liner 20) from the bottom support member 45, with its inner circumferential end contacting the pot liner 20. The first protrusion 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.

[0243] 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.

[0244] 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.

[0245] The barrier mechanism 51 should be located on the outside (external side) of the heating element to separate the heating area corresponding to the heating element from other areas. Similarly, the second protruding 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 protruding structure 68, the side support member 61, and the pot liner 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 pot liner, thereby reducing the excessively high temperature of the bottom of the pot liner caused by side heat transfer, thus preventing sticking.

[0246] The barrier mechanism 51 may include a high thermal resistance material. For example, the barrier mechanism 51 may also include a high thermal resistance layer 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 29B and Figure 29C This further prevents heat from the sides from being conducted to the bottom. The barrier mechanism 51 may also include a reflective material or have a reflective coating, for example, a reflective material or reflective coating is provided on the first protrusion structure 47 or the second protrusion structure 68, which can also prevent heat from the sides from being conducted to the bottom.

[0247] exist Figures 30 to 32 In the illustrated embodiment, the outer surface of the inner pot 20 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.

[0248] The barrier mechanism 51 is located between the side heating component 62 and the bottom heating component 46, which prevents heat from the side from leaking to the bottom and heat from the bottom from leaking to the side, thus facilitating independent temperature control of the side and the bottom.

[0249] 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 can be formed on the outer surface of the inner pot 20, and another portion can be formed on the pot body 12, with the two portions joining at the junction. Alternatively, the barrier mechanism 51 can include multiple annular ribs, with the outer periphery of each rib contacting the pot body 12 and the inner periphery of each rib contacting the inner pot 20. Multiple ribs provide better heat insulation and leak-proof performance. For example, Figure 29CIn 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.

[0250] like Figure 24 , Figure 26 , Figure 28 As shown in the figure, 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. The pot body contact portion 101 and the highest point of the periphery of the opening of the receiving cavity 14 have a first distance D1 in the vertical direction. The pot contact portion 102 and the lower surface of the pot opening flange 27 of the inner pot 20 have a second distance D2 in the vertical direction. D2 is greater than D1, so that when the inner pot 20 is 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 airflow channel 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.

[0251] 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.

[0252] This application provides heat to the food by setting a hot air convection heating component on the side, while improving the uniformity of the side temperature, so that the rice does not stick to the pot and has better quality.

[0253] On the one hand, the flow of hot air along the sides of the pot increases the convective heat transfer coefficient, resulting in higher heat transfer efficiency; and on the other hand, the flow of hot air expands the heating surface of the inner pot, making the temperature of the inner pot more uniform along the axial direction of the side wall, providing more heat transfer paths, and enabling more heat to be transferred to the center of the rice. Figure 36As shown, the angle range of all heat transfer paths from side-mounted hot air convection heating to any point in the center of the rice is θ1, while the angle range of the heat transfer paths in pure side-mounted radiation heating is θ2. θ1 > θ2, thus increasing the number of heat transfer paths and allowing more heat to be transferred to the center of the food, resulting in more gelatinized rice and improved viscosity, thus achieving efficient heating. Taking the viscosity of the rice (a higher value indicates better viscosity) as an example, experiments show that under side-mounted hot air convection heating, the rice viscosity can reach 328 g·sec, which is grade A; while under the condition of maintaining the same inner surface temperature of the pot side, the viscosity of rice heated by side-mounted radiation is only 244 g·sec, which is grade B. Therefore, the viscosity of rice heated by side-mounted hot air convection is better than that heated by side-mounted radiation.

[0254] On the other hand, the flow of hot air along the sides of the pot results in a more uniform temperature distribution around the inner pot, which effectively improves the moisture content deviation of the rice (an indicator of uniformity; the lower the value, the better and more uniform the moisture content deviation). Experiments show that under side hot air convection heating, the moisture content deviation of the rice can reach 3.91, while the moisture content deviation of rice heated by side thermal radiation is 4.36. Relatively speaking, side hot air convection heating has a better moisture content deviation than side thermal radiation heating, meaning that side hot air convection heating makes the rice more uniform.

[0255] In addition, the airflow on the side of the inner pot accelerates the condensation of steam at the top of the pot, moistening the side wall of the inner pot 20 and solving the problem of the rice being too dry in the side wall area caused by the high temperature of the side wall.

[0256] In addition to the basic technical effects mentioned above, convection internal circulation heating also has the following advantages: It has wider applicability, can be adapted to various pot types, and ensures uniform temperature distribution on the sides of the pot's inner liner. It is suitable for both straight-walled pots (benfu) and non-straight-walled pots (spherical pots). Especially for spherical pots, achieving uniform heating is more difficult due to the irregular shape of the inner liner. Heat = heat flux density × heat transfer area. Because the inner liner of a spherical pot has a larger side area, i.e., a larger heat transfer area, it helps to increase the heat conduction path and transfer more heat to the rice inside the pot. In this case, using a hot air circulation heating device, because the hot air circulates on the side of the spherical pot's inner liner, effectively increases the convective heat transfer coefficient, thereby improving heat transfer efficiency and achieving high-efficiency heating.

[0257] like Figure 37 As shown, the cooking process of the cooking appliance 100 includes, for example, a water absorption process, a boiling process, a boiling process, and a rice simmering process (each process is a stage). The cooking process is considered complete after the rice simmering process is finished.

[0258] 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.

[0259] 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).

[0260] 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.

[0261] 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.

[0262] After cooking, the food can be kept warm over low heat in the keep-warm process so that users can 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 rice cooking process is, for example, 100-1000W.

[0263] 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 are released into the water, forming a starch solution. In the early 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 are suspended in the mixed solution, while a small portion settles on the surface of the pot (in a non-stick state).

[0264] 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 ungelatinized 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. During the boiling stage, when the water is about to evaporate, 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 high temperatures, 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.

[0265] 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.

[0266] 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.

[0267] 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 speaking, sticking is more severe towards the bottom.

[0268] 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.

[0269] For example, such as Figure 33 As shown, in the cross-section of the inner pot 20 passing through the 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, which is on one side of the outer surface of the inner pot 20 and above the horizontal line. The inner pot wall with the first angle less than or equal to 31 degrees forms the bottom 21 of the inner pot, and the inner pot wall with the first angle greater than 31 degrees forms the side 24 of the inner pot. For example, the tangent LA at point A on the inner surface of the inner pot 20 intersects the horizontal line LH, and the two form a first angle α, which is on one side of the outer surface of the inner pot 20 and above the horizontal line LH. Angle α is less than 31 degrees, thus the area at point A is the bottom 21 of the inner pot. Similarly, the tangent LB at point B on the inner surface of the inner pot 20 intersects the horizontal line LH, and the two form a first angle β, which is on one side of the outer surface of the inner pot 20 and above the horizontal line LH. Angle β is greater than 31 degrees, thus the area at point B is the side 24 of the inner pot.

[0270] exist Figure 34 and Figure 35 In the example shown, the first included angle of the points on the inner surface of the pot liner 20 is not continuously changing. Therefore, the horizontal line extending 2cm upwards from the lowest point of the inner surface of the pot liner 20 is defined as the bottom boundary line LD. The pot wall not higher than the bottom boundary line LD is the bottom 21 of the pot liner, and the pot wall higher than the bottom boundary line LD is the side 24 of the pot liner. That is, the portion whose height difference from the lowest point of the inner surface of the pot liner 20 does not exceed 2cm forms the bottom 21 of the pot liner. In other words, the portion always located at the very bottom is the starch precipitation zone.

[0271] During rice cooking, the inner pot 20 enters the boiling stage (boiling process) after reaching its boiling point. The boiling stage includes at least a temperature-maintaining interval (segment, time period) and a heating interval. The temperature-maintaining interval is 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 (e.g., 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 at the bottom 21 of the inner pot, where sticking is prone to occur, it is crucial to control the temperature of the inner surface within a suitable range in a timely manner.

[0272] To prevent sticking, the control device is configured to activate the heating element 40 during rice cooking when preset conditions are met, for example, by making the average power of the side heating element 44 higher than the average power of the bottom heating element 41. Figure 37 As shown, during the rice-cooking process, the temperature of the inner surface of the bottom 21 of the 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 during the rice-cooking process, the temperature of the inner surface of the bottom 21 of the 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 bottom 21 of the pot does not exceed 103°C. At 103°C, the moisture in the starch adhesive attached to the inner surface of the bottom 21 of the 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 bottom 21 of the pot, the less impact it has on the moisture in the starch adhesive attached to it, and the less likely it is to stick to the pot. The preset conditions are that the food in the pot 20 has boiled and entered the heating range. For example, the following method can be used to determine whether it has entered the heating range.

[0273] The control device can determine whether the cooking process has entered the heating range based on the temperature change trend. For example, during the boiling stage, the control device acquires the temperature of the maintained temperature range. 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 the preset rising temperature, the cooking process 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 cooking process is determined to still be within the maintained temperature range. The preset rising temperature is, for example, greater than or equal to 3°C. For example, after entering the boiling stage, the average value of the temperature sensing device within a first preset monitoring time is recorded as the maintained temperature. The first preset monitoring time is, for example, 2-4 minutes. The temperature sensing device can be a temperature probe specifically designed to sense the temperature of the bottom 21 of the pot or the inner surface of the bottom 21 of the pot, such as the bottom temperature sensor 19.

[0274] Actual temperature detection is subject to errors due to various factors, and heating has thermal inertia. The temperature sensor's readings may not accurately reflect the actual temperature of the inner surface of the pot liner 20. Therefore, the actual temperature of the pot liner 20 may be higher than the detected value. At this point, the moisture at the bottom 21 of the pot liner has evaporated, and the starch adhesive has solidified, leading to sticking. Therefore, during the boiling stage, the temperature of the bottom 21 of the pot liner is checked periodically (e.g., 5s, 10s, 15s). The temperature readings are continuously compared with the sum of the current temperature and the preset temperature rise. Because the detection intervals are short and the preset temperature rise is relatively small, it can more accurately reflect whether the pot liner 20 has a temperature rising trend. Once the rising trend is detected, the power of the heating components can be adjusted promptly. Therefore, detecting temperature trends is more accurate than detecting specific temperatures, resulting in better consistency in mass production.

[0275] When the fluctuation of the temperature sensing value of the temperature sensing device does not exceed a preset fluctuation range within a first preset monitoring period, the food is determined to be boiling, i.e., entering the boiling stage temperature range. The start time of the first preset monitoring period is the start time of the temperature range. For example, the average, maximum, or minimum value of all temperature sensing values ​​of the same temperature sensor within the first preset monitoring period whose fluctuations do not exceed the preset fluctuation range can be used as the boiling temperature of the food (the boiling temperature of the food is not necessarily 100°C due to different altitudes). The boiling point temperature can be determined based on the boiling temperature of the food. Those skilled in the art can establish a correspondence between the sensing value of the temperature sensor and the actual temperature of the food through experiments. Based on this correspondence, the boiling point temperature can be determined based on the sensing value of the temperature sensor. Alternatively, if simplified, the boiling temperature of the food can be directly used as the boiling point temperature.

[0276] In addition to the aforementioned temperature rise range for determining the boiling stage as a preset condition, another preset condition can be the temperature T of the inner surface of the bottom 21 of the pot. 底If the marked temperature T0 is reached, and T 底 When the marked temperature T0 is reached, the heating element 40 is controlled to operate, ensuring that the average power of the bottom heating element is lower than the average power of the side heating elements. For example, during rice cooking, the boiling point of the food in the inner pot 20 is first determined, and the boiling point temperature can be determined. Then, when the temperature T on the inner surface of the bottom 21 of the inner pot... 底 Increase, and T 底 T is higher than the boiling temperature of the food. 底 When the sum of the preset heating temperatures is equal to the temperature of the inner surface T of the bottom 21 of the pot, it is considered that the temperature T is the same as the temperature of the inner surface T of the bottom 21 of the pot. 底 The indicated temperature T0 is reached. The preset temperature range is, for example, [3℃, 4℃]. For example, during the boiling stage, 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℃ (e.g., 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℃-102℃. Usually, T0 is greater than or equal to the sum of the boiling point and 4℃.

[0277] 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. Boiling temperature rise detection is a better method for judging preset conditions than the labeled temperature T0. However, judging based on the labeled temperature T0 is simpler. Whether the rice sticks to the pan is the result of the combined effect 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 bottom 21 of the pot during subsequent cooking, because the inner surface of the bottom 21 of the pot will not be at the temperature point of the labeled temperature T0 for a long time. Therefore, a brief "high temperature" state (the temperature point of the labeled temperature T0) on the inner surface of the bottom 21 of the pot will not immediately cause the water in the starch adhesive to evaporate rapidly, nor will it cause sticking.

[0278] 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℃.

[0279] Another method for determining the preset conditions is to consider the preset conditions met when the food in the inner pot 20 maintains a boil for a preset boiling time t, and then control the heating element 40 to operate. The preset boiling time t is, for example, 4 to 15 minutes, or 6 to 10 minutes. Controlling the timing of switching to the main heating element based on the preset boiling time t requires eliminating the influence of environmental factors and the amount of food, making adaptive control difficult. Therefore, time-based control usually requires a margin of safety. For example, assuming it takes 8 minutes to heat before sticking, to ensure it doesn't stick, the preset boiling time t could be 7 minutes, thus guaranteeing non-sticking. However, this might result in insufficient heating and poor rice quality. Judging by the boiling time is simpler.

[0280] Preferably, the temperature sensing value of the bottom temperature sensor 19 is used to determine whether the temperature range and the temperature rise range have been entered.

[0281] Of course, the preset conditions can also be a combination of judging the heating range and whether the marked temperature has been reached. That is, the heat source is switched after judging that the cooking process is in the heating range and the temperature of the inner surface of the bottom of the pot reaches the marked temperature T0.

[0282] It should be noted that after the preset conditions are met, the heating component 40 is controlled to operate, so that the average power of the bottom heating component is lower than the average power of the side heating component. This can be considered as the rice-cooking process starting after the heating component 40 is activated, or it can be considered as the rice-cooking process starting after the heating component has been activated for a period of time; there is no limitation here. Whether the preset conditions are met is merely a marker for the heating component 40 to proceed to the next step. More preferably, after the 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 is not lower than 80°C and not higher than the sum of the boiling point temperature and 3°C. More preferably, after the 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 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 20 during the rice-cooking stage.

[0283] 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.

[0284] 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 24 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, located at the bottommost part of the inner pot area, is lower than the temperature of the inner surface of the inner pot in other areas of the inner pot, that is, the temperature of the inner surface of the bottom portion 21 of the inner pot 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... 侧 Temperature T above the inner surface of the bottom of the pot 底 The value is ΔT, where 1℃≤ΔT≤60℃.

[0285] 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℃.

[0286] 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.

[0287] 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.

[0288] In this application, the heat source is switched after preset conditions are met. After switching the 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 period of time. It is not required that the side be kept at a high temperature and the bottom at a low temperature from the time the heat source is switched until the end of cooking.

[0289] 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.

[0290] 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.

[0291] 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.

[0292] After the preset conditions are met, the bottom heating element 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 bottom heating element 41 can be de-energized first, and then re-energized when the temperature of the inner surface of the bottom 21 of the pot pot does not reach 80°C. That is, after switching the main heating source, regardless of the operating state of the bottom heating element 41, as long as the temperature of the inner surface of the bottom 21 of the pot pot is less than 80°C, the bottom heating element 41 will increase its power or start heating to raise the temperature of the inner surface of the bottom 21 of the pot pot, so that the temperature of the inner surface of the bottom 21 of the pot pot remains at or above 80°C from the time the main heating source is switched until the cooking is finished.

[0293] This application primarily prevents sticking by strictly controlling the bottom temperature of the inner pot 20 during the simmering stage by changing the main heating source later in the boiling stage. Typically, the cooking process enters the simmering stage after a second preset interval (e.g., 10-20 seconds) between switching the main heating source. Alternatively, the starting point for entering the simmering stage can be the time when the main heating source is switched after the preset conditions are met. Alternatively, T can be... 侧 and T 底 The moment the desired temperature for the non-stick pan is reached is used as the starting point for the rice-cooking stage. Alternatively, T can be... 侧 and T 底 The starting point for the rice-cooking stage is a certain time elapsed after the desired temperature of the non-stick pan is reached.

[0294] Typically, after switching the main heating source for a first preset interval (e.g., 1-5 minutes), the temperature of each pot area reaches the aforementioned target temperature. In other words, after meeting the preset conditions, the average power of the bottom heating element 41 is lower than the average power of the side heating element 44, such that the time interval between the moment when the aforementioned 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 side heating element 44 does not exceed the first preset interval. The first preset interval is, for example, 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 .

[0295] The solution proposed in this application lies in determining the timing of switching the heat source and achieving 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. In addition, the side heating component 44 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. The rice grains have enough time to roll and absorb heat, allowing the rice to fully gelatinize, resulting in good rice quality and enhancing the aroma of the rice. By detecting the temperature of the bottom 21 of the inner pot during the boiling stage and determining whether it has entered the heating range, it is possible to more accurately determine whether there is any residual moisture at the bottom 21 of the inner pot before deciding whether to switch the heat source. This ensures that the rice has enough time to boil and also reduces the heating of the bottom of the inner pot before the starch gel is about to solidify, thus achieving a good non-stick effect. The timing of switching is more precise. Moreover, during at least part of the simmering 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 a good non-stick effect, improving heating efficiency and shortening cooking time.

[0296] 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.

[0297] 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 this standard test, if... Figure 38As 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.

[0298] In some embodiments, a bottom gap 103 exists between the bottom heating assembly 41 and the bottom 21 of the pot. It is understood that the bottom gap 103 is part of the receiving cavity 14. The airflow passage 13 can be understood as the side gap between the side heating assembly 44 and the side portion 24 of the pot. The blocking mechanism 51 blocks the communication between the side gap and the bottom gap 103.

[0299] In the illustrated embodiment, inside the cooking appliance 100, both the airflow inlet 34 and the airflow outlet 35 of the airflow generating device 30 are connected to the airflow channel 13. Thus, almost all the airflow generated by the airflow generating device 30 flows between the airflow channel 13 and the airflow generating device 30, that is, it flows entirely inside the cooking appliance 100, forming an internal circulation pattern. This allows most of the heat generated by the side heating assembly 42 to be concentrated in the pot side 24 area, ensuring sufficient heat exchange between the hot air and the pot side 24. This helps maintain a consistent rice temperature across all areas of the pot side 24, improving the uniformity of the rice and simultaneously increasing heating efficiency and shortening heating time.

[0300] In other embodiments, one of the airflow inlet 34 and airflow outlet 35 of the airflow generating device 30 is connected to the airflow channel 13, and the other is connected to the external environment. Correspondingly, one of the return air inlet 66 or air outlet 67 located on the annular body 49 of the airflow channel 13 is connected to the airflow generating device 30, that is, to the one of the airflow inlet 34 and airflow outlet 35 connected to the airflow channel 13, while the other of the return air inlet 66 and air outlet 67 is connected to the external environment. Thus, the airflow generated by the airflow generating device 30 flows between the airflow channel 13, the external environment, and the airflow generating device 30, that is, a portion flows outside the cooking appliance 100, forming an external circulation pattern. For example, the return air inlet 66 or air outlet 67 connects to the outside of the cooking appliance 100 through the internal space (flow channel) of the cooking appliance 100. The airflow inlet 34 or airflow outlet 35 connects to the outside of the cooking appliance 100 through the internal space (flow channel) of the cooking appliance 100. In the external circulation mode, the airflow generator 30 is still used to drive the air in the airflow channel 13 to flow around the side 24 of the pot. Compared with the internal circulation implementation, the structure of one of the airflow inlet 34 (air intake channel) and airflow outlet 35 (air outlet channel 34D) that was previously connected to the environment is changed to be connected to the outside of the cooking appliance 100, but not to the airflow channel 13; the structure of one of the return air vent 66 and air outlet 67 that was previously connected to the external environment is changed to be connected to the outside of the cooking appliance 100, but not to the airflow channel 13. Apart from these two changes, other designs in the external circulation implementation can refer to the designs in the internal circulation implementation.

[0301] 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.

[0302] 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.

[0303] 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.

[0304] 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: A pot body, the pot body including a heating element; A pot inner liner, removably disposed within the pot body, having an interior forming a cooking cavity for holding ingredients, the pot inner liner including a bottom and sides; and A control device, electrically connected to the heating assembly, The heating assembly includes a side heating assembly that heats at least a portion of the side of the pot. The side heating assembly is a hot air convection heating device. An annular airflow channel is formed between the hot air convection heating device and the pot. The hot air convection heating device includes an airflow generating device. The airflow inlet and airflow outlet of the airflow generating device are both connected to the airflow channel. The control device is configured to, in at least one cooking step, control the side heating assembly to operate after a preset condition is met, and: 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℃ The temperature T of the inner surface of the side of the pot body 侧 Higher than the T 底 .

2. A cooking utensil, characterized in that, The cooking appliance includes: A pot body, the pot body including a heating element; A pot inner liner, removably disposed within the pot body, having an interior forming a cooking cavity for holding ingredients, the pot inner liner including a bottom and sides; and A control device, electrically connected to the heating assembly, The heating assembly includes a side heating assembly that heats at least a portion of the side of the inner pot. The side heating assembly includes an airflow generating device. An annular airflow channel is formed between the side heating assembly and the side of the inner pot. One of the return air inlet and the air outlet of the airflow channel is connected to the airflow generating device, and the other of the return air inlet and the air outlet is connected to the outside. The control device is configured to, in at least one cooking step, control the side heating assembly to operate after a preset condition is met, and: 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℃ The temperature T of the inner surface of the side of the pot body 侧 Higher than the T 底 .

3. The cooking utensil according to claim 1 or 2, 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 pot wall with the included angle within the range of [0°, 31°] is the bottom of the pot; 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 2 cm 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.

4. The cooking utensil according to claim 1 or 2, characterized in that, The control device is configured such that when the T 底 If the sum of the boiling point temperature and 4°C is greater than or equal to the sum of the boiling point temperature and 4°C, the preset condition is deemed to be met.

5. The cooking utensil according to claim 1 or 2, characterized in that, The cooking process includes a boiling stage, which comprises a temperature maintenance zone and a temperature rise zone, and the control device is configured to adjust the temperature based on the temperature T of the inner surface of the bottom of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

6. The cooking utensil according to claim 5, characterized in that, The cooking appliance further includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control device is further configured to: During the boiling stage, the 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 the preset rising temperature, the cooking process 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 cooking process is determined to be in the maintained temperature range.

7. The cooking utensil according to claim 6, 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 a first preset monitoring time period as the boiling temperature, wherein the first preset monitoring time period is 2-4 minutes; and / or The preset temperature rise is greater than or equal to 3°C.

8. The cooking utensil according to claim 1 or 2, characterized in that, The control device is further configured to: after a preset condition is met, control the side heating component to work, such that the value of the T side being higher than the T bottom is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

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

10. The cooking utensil according to claim 1 or 2, characterized in that, The control device is configured as follows: After the preset conditions are met, the side heating component is controlled to operate, so that the temperature T of the bottom inner surface is increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature.

11. The cooking utensil according to claim 1 or 2, characterized in that, The control device is configured as follows: After the preset conditions are met, the side heating assembly is controlled to operate, so that the temperature T of the inner surface of the side is increased. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

12. The cooking utensil according to claim 11, characterized in that, The control device is configured as follows: After the preset conditions are met, the side heating assembly is controlled to operate, so that the temperature T of the inner surface of the side is increased. 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

13. The cooking utensil according to claim 1 or 2, characterized in that, The pot body has a receiving cavity for accommodating the inner pot, and the opening of the inner pot has a flange extending radially outward. When the inner pot is placed in the receiving cavity, the distance between the lower surface of the flange and the edge of the opening of the receiving cavity is less than or equal to 1 mm.

14. The cooking utensil according to claim 13, characterized in that, The opening of the receiving cavity is provided with an upwardly protruding flange around its perimeter. When the inner pot is placed in the pot body, the distance between the lower surface of the flange and the upper surface of the protruding flange is less than or equal to 1 mm.

15. The cooking utensil according to claim 14, characterized in that, The outer periphery of the flange has a radially inward recess. When the inner pot is placed in the pot body, the flange protrudes radially outward from the deepest part of the recess.

16. The cooking utensil according to claim 1 or 2, characterized in that, The cooking appliance also includes an additional temperature sensor disposed on the side heating assembly for sensing the temperature of the side heating assembly or the temperature of the side of the inner pot; and / or The side heating assembly is equipped with a temperature control switch and / or a thermal fuse.

17. The cooking utensil according to claim 1 or 2, characterized in that, The side heating assembly includes a side heating component for achieving the heating function, wherein the height dimension occupied by the side heating component is greater than or equal to 30 mm; and / or The side heating assembly includes multiple side heating components arranged in a vertical direction for achieving the heating function.

18. The cooking utensil according to claim 1 or 2, characterized in that, The side heating assembly includes an annular body surrounding the outer periphery of the side of the pot, with the annular body forming the airflow channel between it and the side of the pot, and the airflow generating device disposed on the outer periphery of the annular body.

19. The cooking utensil according to claim 18, characterized in that, The airflow generating device includes an air outlet channel for allowing airflow to exit the airflow generating device. The annular body is provided with an air outlet corresponding to the air outlet channel. In a horizontal cross-section of the cooking appliance passing through the air outlet channel, the acute angle formed between the extending direction of the air outlet channel and the air outlet is less than or equal to 45°; and / or The side heating assembly includes a side heating component for achieving the heating function, and the annular main body is integrally constructed as a heating coil, which is the side heating component.

20. The cooking utensil according to claim 18, characterized in that, In the vertical projection of the cooking appliance, the outer shell of the pot body is substantially rectangular or rounded-corner rectangular, and the airflow generating device is located at the corner of the rectangle or rounded-corner rectangle; and / or The side heating assembly includes a side heating component for achieving the heating function, wherein the two ends of the side heating component are close to each other along the circumferential direction of the annular body such that the side heating component generally surrounds the side of the pot.

21. The cooking utensil according to claim 1 or 2, characterized in that, The cooking appliance includes an additional temperature sensor disposed on the side heating assembly for sensing the temperature of the side heating assembly or the temperature of the side of the inner pot; and / or The rated power of the side heating assembly is 100W to 2200W.

22. The cooking utensil according to claim 1 or 2, characterized in that, The side heating assembly includes a side heating component for achieving the heating function, the side heating component being disposed in the air outlet channel of the airflow generating device; and / or The side heating assembly includes a side heating component for achieving the heating function, and a heat insulation component is provided between the airflow generating device and the side heating component.

23. The cooking utensil according to claim 18, characterized in that, The side heating assembly includes a side heating element for achieving the heating function, and the side heating element is a heating element.

24. The cooking utensil according to claim 23, characterized in that, The two ends of the heating element are spaced apart along the circumferential direction of the annular body, and the airflow generating device is located in the gap between the two ends of the heating element; or The airflow generating device is located at the middle part of the heating element along the circumferential direction of the annular body.

25. The cooking utensil according to claim 1 or 2, characterized in that, The cooking appliance also includes a barrier mechanism located at the bottom of the airflow channel. The barrier mechanism is in contact with the pot body and the inner pot, and the barrier mechanism, the pot body, and the inner pot form the airflow channel.

26. The cooking utensil according to claim 25, characterized in that, The barrier mechanism is constructed as a sealing ring; and / or 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.

27. The cooking utensil according to claim 25, characterized in that, The heating assembly further includes a bottom heating assembly for heating the bottom of the pot, the bottom heating assembly including a bottom heating component for achieving the heating function, the side heating assembly including a side heating component for achieving the heating function, and the barrier mechanism located between the side heating component and the bottom heating component.

28. The cooking utensil according to claim 25, characterized in that, The heating assembly also includes a bottom heating assembly for heating the bottom of the inner pot. The barrier mechanism is disposed at the bottom of the side heating assembly, or at the top of the bottom heating assembly, or at least a portion of the barrier mechanism is configured as a radially outwardly extending annular protrusion on the outer surface of the inner pot.

29. A method for controlling a cooking appliance, the cooking appliance comprising: A pot body, the pot body including a heating element; and The inner pot is removably installed in the pot body, and the interior of the inner pot forms a cooking cavity for holding food. The inner pot includes a bottom and a side. The heating assembly includes a side heating assembly that heats at least a portion of the side of the pot. The side heating assembly is a hot air convection heating device. An annular airflow channel is formed between the hot air convection heating device and the pot. The hot air convection heating device includes an airflow generating device. The airflow inlet and airflow outlet of the airflow generating device are both connected to the airflow channel. The control method is characterized by comprising: In at least one cooking step, after a preset condition is met, the side heating assembly is controlled to operate, and: 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℃ The temperature T of the inner surface of the side of the pot body 侧 Higher than the T 底 .

30. A method for controlling a cooking appliance, the cooking appliance comprising: A pot body, the pot body including a heating element; and The inner pot is removably installed in the pot body, and the interior of the inner pot forms a cooking cavity for holding food. The inner pot includes a bottom and a side. A control device, electrically connected to the heating assembly, The heating assembly includes a side heating assembly that heats at least a portion of the side of the inner pot. The side heating assembly includes an airflow generating device. An annular airflow channel is formed between the side heating assembly and the side of the inner pot. One of the return air inlet or the outlet air outlet of the airflow channel is connected to the airflow generating device, and the other of the return air inlet or the outlet air outlet is connected to the outside. The control method is characterized by comprising: In at least one cooking step, after a preset condition is met, the side heating assembly is controlled to operate, and: 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℃ The temperature T of the inner surface of the side of the pot body 侧 Higher than the T 底 .

31. The control method according to claim 29 or 30, characterized in that, The control method further includes: when the T 底 If the sum of the boiling point temperature and 4°C is greater than or equal to the sum of the boiling point temperature and 4°C, the preset condition is deemed to be met.

32. The control method according to claim 29 or 30, characterized in that, The cooking process includes a boiling stage, which comprises a temperature maintenance zone and a temperature rise zone, and the control method further includes: based on the temperature T of the inner surface of the bottom of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

33. The control method according to claim 32, 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, the 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 the preset rising temperature, the cooking process 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 cooking process is determined to be in the maintained temperature range.

34. The control method according to claim 33, 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.

35. The control method according to claim 29 or 30, characterized in that, The control method further includes: after a preset condition is met, controlling the side heating assembly to operate, so that the T 侧 Higher than the T 底 The value is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

36. The control method according to claim 35, characterized in that, The range of ΔT is: 3℃≤ΔT≤20℃.

37. The control method according to claim 29 or 30, characterized in that, The control method further includes: After the preset conditions are met, the side heating component is controlled to operate, so that the temperature T of the bottom inner surface is increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature.

38. The control method according to claim 29 or 30, characterized in that, The control method further includes: After the preset conditions are met, the side heating assembly is controlled to operate, so that the temperature T of the inner surface of the side is increased. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

39. The control method according to claim 38, characterized in that, The control method further includes: After the preset conditions are met, the side heating assembly is controlled to operate, so that the temperature T of the inner surface of the side is increased. 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

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