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 heating assembly. The pot liner comprises a pot liner bottom and a pot liner side. The control device is electrically connected to the heating assembly. The heating assembly comprises a bottom heating assembly and a side heating assembly. The bottom heating assembly is used for heating at least the pot liner bottom. The side heating assembly is used for heating at least part of the pot liner side. The side heating assembly is a hot air convection heating device. The control device is configured to, in at least one cooking process, after a preset condition is met, control the bottom heating assembly and the side heating assembly to work, and the temperature T 底 of the inner surface of the pot liner bottom ranges from 80 DEG C to T 底 + 3 DEG C, wherein T is the boiling point temperature of the cooking liquid in the pot liner.

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, this application provides a cooking appliance, the cooking appliance comprising:

[0007] The pot body includes a heating element; and

[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, which is also electrically connected to the heating assembly,

[0010] The heating assembly includes a bottom heating assembly and a side heating assembly. The bottom heating assembly is used to heat at least the bottom of the pot, and the side heating assembly is used to heat at least a portion of the sides of the pot. The side heating assembly is a hot air convection heating device.

[0011] The control device is configured to, in at least one cooking step, control the bottom heating assembly and 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] At the bottom of the inner 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 inner pot can prevent the starch at the bottom from solidifying and sticking to the pot. At the same time, the side heating component can provide sufficient heat to the food 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.

[0014] Optionally, the control device is configured to, in at least one cooking step, control the bottom heating assembly and the side heating assembly to operate after a preset condition is met, and the temperature T of the inner surface of the side of the pot pot... 侧 Higher than the T 底 .

[0015] According to this application, the side of the inner pot is an area with less or almost no starch deposition, reducing the probability of sticking. The side temperature is higher than the bottom temperature, which helps the food receive sufficient heat while eliminating concerns about sticking.

[0016] 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.

[0017] 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).

[0018] 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. If the cooking process has entered the heating range, determine that the preset conditions are met.

[0019] 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).

[0020] 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:

[0021] 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.

[0022] According to this application, the method for determining whether a temperature range or a temperature rise range has been entered is simple and effective.

[0023] Optionally,

[0024] 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

[0025] The preset temperature rise is greater than or equal to 3°C.

[0026] According to this application, the method for obtaining the temperature is simple and effective. A preset temperature rise of 3°C or greater can sensitively detect the cooking process as it enters the heating range.

[0027] Optionally, the control device is further configured to: after a preset condition is met, control the bottom heating assembly and 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℃.

[0028] 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.

[0029] Optionally, the range of ΔT is: 3℃≤ΔT≤20℃.

[0030] 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.

[0031] Optionally, the control device is configured as follows:

[0032] After the preset conditions are met, the bottom heating component and the side heating component are controlled to work, so that the temperature T of the bottom inner surface is increased. 底 The range is: 92℃≤T底 ≤ Boiling point temperature.

[0033] 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.

[0034] Optionally,

[0035] Before the preset conditions are met, the control device activates both the bottom heating assembly and the side heating assembly; or

[0036] Before the preset conditions are met, the control device activates the bottom heating component and deactivates the side heating component.

[0037] According to this application, the heating method can be flexibly set when the starch adhesive has not yet cured.

[0038] Optionally, the control device is configured to control the average power of the bottom heating component to be lower than the average power of the side heating component after a preset condition is met.

[0039] According to this application, after the cooking appliance meets the preset conditions, just as the starch adhesive is about to solidify, it switches the main heating source from the bottom heating element to the side heating element. This controls the temperature of the inner surface of the bottom of the pot, preventing the starch adhesive from solidifying and sticking to the pot. Simultaneously, the side heating ensures that the food receives sufficient heat to guarantee that the rice is cooked thoroughly.

[0040] Optionally, after a preset condition is met, the control device is configured as follows:

[0041] Reduce the power of the bottom heating assembly, or stop the bottom heating assembly from heating, so that the average power of the bottom heating assembly is lower than the average power of the side heating assembly; and / or

[0042] Increase the power of the side heating assembly, or start the side heating assembly to heat up, so that the average power of the bottom heating assembly is lower than the average power of the side heating assembly.

[0043] According to this application, the methods for switching the main heating source include adjusting the power of the heating element and changing the on / off state of the heating element.

[0044] Optionally, the control device is further configured to:

[0045] Before the preset condition is met, the average power of the bottom heating component is made lower than the average power of the side heating component. After it is determined that the preset condition is met, the average power of the bottom heating component and the side heating component is kept unchanged.

[0046] According to this application, if the bottom heating component is already the main heating source before the preset conditions are met, the original heating power can be maintained after the preset conditions are met.

[0047] Optionally, the control device is further configured to:

[0048] After determining the preset condition, immediately lower the average power of the bottom heating assembly to the average power of the side heating assembly; or

[0049] After determining the preset conditions, and after a preset delay period, the average power of the bottom heating component is made lower than the average power of the side heating component.

[0050] According to this application, the main heat source can be switched immediately after the cooking process meets the preset conditions, thereby completely avoiding starch gelatinization. Alternatively, the main heat source can be switched after a certain period of time, which helps to increase the supply of heat to the bottom and ensure that the rice is cooked thoroughly.

[0051] Optionally, after a preset condition is met, when the temperature T of the bottom inner surface is... 底 When the temperature is below 80°C, control the bottom heating component to start working or control the bottom heating component to increase its power.

[0052] According to this application, when the starch adhesive is about to solidify, the heating method is adjusted to primarily heat the side walls, which helps control the temperature of the bottom of the pot and prevents sticking. However, it is also necessary to maintain the bottom temperature to ensure the rice is cooked thoroughly.

[0053] Optionally, the control device is configured as follows:

[0054] When the preset conditions are met, the temperature T on the inner surface of the side of the pot becomes... 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

[0055] 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.

[0056] Optionally, the control device is configured as follows:

[0057] When the preset conditions are met, the temperature T of the inner surface of the side portion becomes... 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

[0058] 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.

[0059] 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.

[0060] Wherein, the inner surface of the pot liner with an included angle within the range of [0°, 31°] is the bottom inner surface; and / or, the inner surface of the pot liner within a region extending upwards from the lowest point of the inner surface of the pot liner not exceeding 2cm is the bottom inner surface.

[0061] The portion of the inner surface of the pot, excluding the bottom inner surface, is the side inner surface of the pot.

[0062] According to this application, the precise division between the bottom and sides of the pot inner liner facilitates accurate temperature control of the inner surface of the pot inner liner and prevents sticking.

[0063] Optionally,

[0064] 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

[0065] The rated power of the side heating assembly is 100W to 2200W.

[0066] 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.

[0067] Optionally,

[0068] 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

[0069] The side heating assembly includes multiple side heating components arranged in a vertical direction for achieving the heating function.

[0070] According to this application, the heating height covered by the side heating component is greater than or equal to 30mm to ensure that the food receives sufficient heat. Multiple side heating components are arranged vertically, allowing the number of operating side heating components to be controlled according to the amount of food, thus avoiding energy waste.

[0071] Optionally, when the inner pot is located within the pot body, the side heating assembly surrounds the inner pot, forming an annular airflow channel between the inner pot and the side heating assembly.

[0072] The side heating assembly includes a side heating component and an airflow generating device. The side heating component is used to heat the air in the side of the pot and / or the airflow channel, and the airflow generating device is used to generate airflow in the airflow channel.

[0073] According to this application, the side heating component is used to heat the air in the side of the pot and / or the airflow channel, and the airflow generating device is used to generate airflow in the airflow channel, so that the temperature of the air in the airflow channel is uniform and the hot air promotes uniform temperature of the side of the pot.

[0074] Optionally,

[0075] The airflow inlet and airflow outlet of the airflow generating device are both connected to the airflow channel; and / or

[0076] The side heating component is disposed in the air inlet channel and / or air outlet channel of the airflow generating device.

[0077] According to this application, both the airflow inlet and outlet of the airflow generator are connected to the airflow channel, allowing the air in the airflow channel to be circulated, heated, and utilized, which helps maintain a higher temperature on the side. The side heating component is installed in the air inlet and / or air outlet channels of the airflow generator, allowing the airflow generator to directly blow out hot air, which helps to ensure uniform air temperature in the airflow channel, while also making the side heating component structure compact.

[0078] Optionally, the side heating assembly includes an annular body surrounding the outer periphery of the side of the pot, the annular body including the side heating component, and the airflow generating device conforming to the outer peripheral surface of the annular body.

[0079] The airflow generating device includes an air inlet channel for allowing airflow to enter the airflow generating device and an air outlet channel for allowing airflow to exit the airflow generating device. The annular body is provided with a return air inlet corresponding to the air inlet channel and an air outlet corresponding to the air outlet channel.

[0080] According to this application, the air inlet and outlet channels of the airflow generator are both connected to the airflow channel, allowing the air in the airflow channel to be circulated, heated, and utilized, which helps maintain a higher temperature on the side. The airflow generator is attached to the outer circumferential surface of the annular body, providing good airtightness and facilitating the installation of return air inlets and outlets.

[0081] Optionally, in a horizontal cross-section of the cooking appliance 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°.

[0082] 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.

[0083] Optionally, the annular body is integrally constructed as a heating coil, which is the side heating component.

[0084] Alternatively, the annular body may further include a side support member surrounding the inner pot, at least one side heating member disposed on the outer peripheral surface of the side support member, the airflow generating device fitting against the outer peripheral surface of the side support member, and the side support member being provided with the return air inlet and the air outlet.

[0085] According to this application, the side heating element can be flexibly configured.

[0086] Optionally, the side heating element is a heating element.

[0087] According to this application, the side heating component is inexpensive, has stable performance, and is readily available.

[0088] Optionally, 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

[0089] The airflow generating device is located at the middle part of the heating element along the circumferential direction of the annular body.

[0090] According to this application, the airflow generator and the heating element are staggered, which can prevent the airflow generator from being subjected to high temperatures for a long time, thus affecting its service life. The middle part of the heating element is the part with the highest temperature. Placing the airflow generator at this location can quickly increase the temperature of the air in the airflow channel, thereby improving thermal efficiency.

[0091] Optionally, the two ends of the side heating element are close together along the circumferential direction of the annular body, such that the side heating element generally surrounds the entire circumference of the pot's inner side.

[0092] 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.

[0093] Optionally,

[0094] A heat insulation component is provided between the airflow generating device and the side heating component.

[0095] 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.

[0096] Optionally,

[0097] 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

[0098] The air outlet is located at the top of the annular body; and / or, the return air outlet is located at the bottom of the annular body.

[0099] 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, resulting in a compact cooking appliance structure. Hot air, with its lower density, is located at the upper part of the airflow channel, while cold air, with its higher density, is located at the lower part. The upper placement of the air outlet helps the airflow disperse the hot air, which rises and accumulates at the top due to its decreased density caused by temperature increase, to other lower-temperature areas, thus improving the temperature uniformity of the side heating. The return air vent is located at the lower part of the airflow channel, facilitating the diffusion of hot air within the airflow channel and ensuring a uniform temperature within the airflow channel.

[0100] Optionally, the airflow generating device further includes:

[0101] A housing assembly that fits into the annular body;

[0102] An impeller is disposed on the side of the housing assembly facing the annular body; and

[0103] A motor is located on the side of the housing assembly facing away from the annular body, and is used to drive the impeller to rotate.

[0104] According to this application, the motor is located outside the hot air duct, which can prevent the motor from failing at high temperatures.

[0105] Optionally,

[0106] The air inlet channel has an airflow inlet for engaging with the return air inlet, and the air outlet channel has an airflow outlet for engaging with the air outlet.

[0107] The airflow generating device also includes a baffle plate, which is disposed between the airflow inlet and the airflow outlet to prevent airflow from flowing between the airflow inlet and the airflow outlet.

[0108] According to this application, the air flowing out of the air outlet is not immediately drawn back into the air inlet, which helps the airflow.

[0109] Optionally, when the inner pot is placed in the pot body, the baffle plate contacts the side of the inner pot, and the annular body is provided with a through groove for the baffle plate to pass through.

[0110] According to this application, the baffle plate forms a partition in the airflow channel, causing the annular airflow in the airflow channel to flow unidirectionally around the pot, thereby promoting temperature uniformity in the airflow channel.

[0111] Optionally, the pot rim has a radially outwardly extending flange, and the pot body has a receiving cavity for accommodating the pot rim. When the pot rim 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.

[0112] 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.

[0113] Optionally, the opening of the receiving cavity is provided with an upwardly protruding flange around its perimeter, and when the pot liner is placed in the receiving cavity, the distance between the lower surface of the flange and the flange is less than or equal to 1 mm.

[0114] 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.

[0115] 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.

[0116] 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.

[0117] 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.

[0118] Optionally, the barrier mechanism is configured as a sealing ring.

[0119] Alternatively, the barrier mechanism may be 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 may be configured as a radially outwardly extending annular protrusion on the outer surface of the inner pot.

[0120] According to this application, the barrier mechanism can be constructed in a flexible manner.

[0121] Optionally, the bottom heating assembly includes a bottom heating component for achieving the heating function, and the barrier mechanism is located between the side heating component and the bottom heating component.

[0122] According to this application, the barrier mechanism can prevent heat exchange between the bottom and the sides, thereby facilitating independent temperature control of the bottom and the sides.

[0123] Optionally, the side heating assembly is provided with:

[0124] Temperature control switch, the temperature control switch being in contact with and connected in series with the side heating element; and / or

[0125] A thermal fuse, which is connected in series with the side heating component.

[0126] According to this application, the temperature control switch and / or thermal fuse can ensure the safety of side heating.

[0127] Optionally,

[0128] The cooking appliance further includes a lid for covering the pot body and a top heating element disposed in the lid. The control device is further configured to: control the top heating element to operate after determining that the preset conditions are met; and / or

[0129] The cooking appliance also includes a steam generating component, and the control device is further configured to: after determining that a preset condition is met, control the steam generating component to operate so that hot steam heats the rice.

[0130] According to this application, when the starch adhesive is about to solidify, since the temperature at the bottom of the pot is controlled, the cooking appliance can use other methods to supplement the heat of the food in order to cook the rice.

[0131] A second aspect of this application provides a method for controlling a cooking appliance, the cooking appliance comprising:

[0132] The inner pot has a bottom and sides, and

[0133] The heating assembly includes a bottom heating assembly and a side heating assembly. The bottom heating assembly heats at least the bottom of the pot, and the side heating assembly heats at least a portion of the side of the pot. The side heating assembly is a hot air convection heating device.

[0134] The control method includes:

[0135] In at least one cooking step, after a preset condition is met, the bottom heating assembly and the side heating assembly are controlled to operate, and:

[0136] 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℃.

[0137] At the bottom of the inner 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 inner pot can prevent the starch at the bottom from solidifying and sticking to the pot. At the same time, the side heating component can provide sufficient heat to the food 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.

[0138] Optionally, the control method further includes:

[0139] In at least one cooking step, after a preset condition is met, the bottom heating assembly and the side heating assembly are controlled to operate, and the temperature T of the inner surface of the side of the pot pot is increased. 侧 Higher than the T 底 .

[0140] According to this application, the side of the inner pot is an area with less or almost no starch deposition, reducing the probability of sticking. The side temperature is higher than the bottom temperature, which helps the food receive sufficient heat while eliminating concerns about sticking.

[0141] Optionally, the control method further includes:

[0142] After the preset conditions are met, the bottom heating assembly and the side heating assembly are controlled to work, so that the T 侧 Higher than the T 底 The value is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

[0143] 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.

[0144] Optionally, the control method further includes:

[0145] After the preset conditions are met, the bottom heating assembly and the side heating assembly are controlled to work, so that the T 侧Higher than the T 底 The value is ΔT, and the range of ΔT is: 3℃≤ΔT≤20℃.

[0146] 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.

[0147] Optionally, the control method further includes:

[0148] 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.

[0149] Alternatively, the cooking process may include a boiling stage, which includes a sequential temperature maintenance interval and a temperature rise interval, and the control method may further include:

[0150] According to the temperature T of the bottom inner surface of the pot bottom 底 Determine whether the cooking process has entered the heating range. If the cooking process has entered the heating range, determine that the preset conditions are met.

[0151] 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).

[0152] Optionally, the control method further includes:

[0153] 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.

[0154] According to this application, the method for determining whether a temperature range or a temperature rise range has been entered is simple and effective.

[0155] Optionally,

[0156] 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

[0157] The preset temperature rise is greater than or equal to 3°C.

[0158] According to this application, the method for obtaining the temperature is simple and effective. A preset temperature rise of 3°C or greater can sensitively detect the cooking process as it enters the heating range.

[0159] Optionally, the control method further includes:

[0160] After the preset conditions are met, the bottom heating component and the side heating component are controlled to work, so that the temperature T of the bottom inner surface is increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature.

[0161] 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.

[0162] Optionally, the control method further includes:

[0163] Before the preset conditions are met, the control device activates both the bottom heating assembly and the side heating assembly; or

[0164] Before the preset conditions are met, the control device activates the bottom heating component and deactivates the side heating component.

[0165] According to this application, the heating method can be flexibly set when the starch adhesive has not yet cured.

[0166] Optionally, the control method further includes:

[0167] After the preset conditions are met, the average power of the bottom heating component is controlled to be lower than the average power of the side heating component.

[0168] According to this application, after the cooking appliance meets the preset conditions, just as the starch adhesive is about to solidify, it switches the main heating source from the bottom heating element to the side heating element. This controls the temperature of the inner surface of the bottom of the pot, preventing the starch adhesive from solidifying and sticking to the pot. Simultaneously, the side heating ensures that the food receives sufficient heat to guarantee that the rice is cooked thoroughly.

[0169] Optionally, the control method further includes:

[0170] After a preset condition is met, the power of the bottom heating component is reduced, or the bottom heating component is stopped heating, so that the average power of the bottom heating component is lower than the average power of the side heating component; and / or

[0171] After the preset conditions are met, the power of the side heating component is increased, or the side heating component is made to start heating, so that the average power of the bottom heating component is lower than the average power of the side heating component.

[0172] According to this application, the methods for switching the main heating source include adjusting the power of the heating element and changing the on / off state of the heating element.

[0173] Optionally, the control method further includes:

[0174] Before the preset condition is met, the average power of the bottom heating component is made lower than the average power of the side heating component. After it is determined that the preset condition is met, the average power of the bottom heating component and the side heating component is kept unchanged.

[0175] According to this application, if the bottom heating component is already the main heating source before the preset conditions are met, the original heating power can be maintained after the preset conditions are met.

[0176] Optionally, the control method further includes:

[0177] After determining the preset condition, immediately lower the average power of the bottom heating assembly to the average power of the side heating assembly; or

[0178] After determining the preset conditions, and after a preset delay period, the average power of the bottom heating component is made lower than the average power of the side heating component.

[0179] According to this application, the main heat source can be switched immediately after the cooking process meets the preset conditions, thereby completely avoiding starch gelatinization. Alternatively, the main heat source can be switched after a certain period of time, which helps to increase the supply of heat to the bottom and ensure that the rice is cooked thoroughly.

[0180] Optionally, the control method further includes:

[0181] After the preset conditions are met, when the temperature T of the bottom inner surface is... 底 When the temperature is below 80°C, control the bottom heating component to start working or control the bottom heating component to increase its power.

[0182] According to this application, when the starch adhesive is about to solidify, the heating method is adjusted to primarily heat the side walls, which helps control the temperature of the bottom of the pot and prevents sticking. However, it is also necessary to maintain the bottom temperature to ensure the rice is cooked thoroughly.

[0183] Optionally, the control method further includes:

[0184] When the preset conditions are met, the temperature T on the inner surface of the side of the pot becomes... 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

[0185] 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.

[0186] Optionally, the control method further includes:

[0187] When the preset conditions are met, the temperature T of the inner surface of the side portion becomes... 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

[0188] 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

[0189] 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.

[0190] In the attached image:

[0191] Figure 1 This is a side cross-sectional view of a cooking appliance according to the first embodiment of this application;

[0192] Figure 2 for Figure 1 A schematic diagram of a first example of the inner pot and side heating assembly;

[0193] Figure 3 for Figure 2 A top view of the side heating assembly shown;

[0194] Figure 4 for Figure 2 A schematic diagram of the side support component;

[0195] Figure 5 for Figure 2 A schematic diagram of the airflow generating device in the diagram;

[0196] Figure 6 and Figure 7 for Figure 5 The diagram shows an exploded three-dimensional view of the airflow generating device.

[0197] Figure 8 for Figure 4 A schematic diagram of the additional temperature sensor in the circuit;

[0198] Figure 9 for Figure 1 A schematic diagram of a second example of the inner pot and the side heating assembly;

[0199] 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;

[0200] 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;

[0201] 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;

[0202] Figure 13 and Figure 14 for Figure 1 A schematic diagram of a third example of a side heating assembly;

[0203] Figure 15 and Figure 16 for Figure 13 A three-dimensional schematic diagram of the airflow generating device in the diagram;

[0204] Figure 17 for Figure 13 An exploded three-dimensional diagram of the airflow generating device in the diagram;

[0205] Figure 18 and Figure 19 for Figure 1 A schematic diagram of a fourth example of a side heating assembly;

[0206] 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;

[0207] Figure 21 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 sixth example;

[0208] Figure 22 for Figure 1 A schematic diagram of the sealing ring in the middle;

[0209] Figure 23 for Figure 1 A side sectional view of a partial structure of the cooking appliance shown, illustrating a first example of a barrier mechanism;

[0210] Figure 24 This is a side cross-sectional view of a cooking appliance according to the first embodiment of this application;

[0211] Figure 25 for Figure 24 A schematic diagram of the side support component of the side heating assembly;

[0212] Figure 26 This is a side cross-sectional view of a cooking appliance according to the third embodiment of this application;

[0213] Figure 27 for Figure 26 A side sectional view of the bottom heating assembly;

[0214] Figure 28 This is a side cross-sectional view of a cooking appliance according to the fourth embodiment of this application;

[0215] Figure 29 for Figure 28 A side sectional view of the bottom heating assembly;

[0216] Figure 30 This is a side cross-sectional view of a cooking appliance according to the fifth embodiment of this application;

[0217] Figure 31 for Figure 30 A side view of the first example of the inner pot in the pot;

[0218] Figure 32 for Figure 30 A side view of the second example of the inner pot;

[0219] Figures 33 to 35 This is a side view of the inner pot of a cooking appliance according to a specific embodiment of this application.

[0220] Figure 36 This is a side cross-sectional view of a cooking appliance according to the sixth embodiment of this application;

[0221] Figure 37 for Figure 36 A cross-sectional view of the cooking utensil shown;

[0222] Figure 38 for Figure 36 A cross-sectional schematic diagram of a partial structure of the cooking appliance shown, illustrating the inner pot, bottom heating element, and side heating element;

[0223] Figure 39 A photograph of the inner pot of the cooking appliance according to a specific embodiment of this application after cooking rice;

[0224] Figure 40 This is 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. Detailed Implementation

[0225] 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.

[0226] 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.

[0227] 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.

[0228] 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.

[0229] 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.

[0230] 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”.

[0231] It should be noted that the terms "upper," "lower," "front," "back," and "left" used in this article are different.

[0232] The terms "right," "inner," "outer," and similar expressions are for illustrative purposes only and are not intended to be restrictive.

[0233] 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.

[0234] 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.

[0235] 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.

[0236] 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.

[0237] like Figure 1 As shown, in a specific embodiment, the cooking appliance 100 according to this application may include a pot body 12 and a lid 11. Typically, the pot body 12 is used to heat the inner pot 20, which is a cooking container for holding food. The internal space of the inner pot 20 is a cooking cavity. The pot body 12 may have a cylindrical (or other shaped) receiving cavity 14, from which the inner pot 20 can be freely placed or removed for easy cleaning. The inner pot 20 is made of metal and constructed as a rotating body with an opening and an inner cavity formed by the pot wall; that is, the inner pot 20 is constructed as a rotating body shape with an axis PA extending in the vertical direction as its axis (the inner pot wall is formed by rotating a fixed-shape generatrix around the axis PA by 360 degrees). The inner surface of the inner pot 20 has no coating, such as a non-stick coating. The capacity of the inner pot 20 is typically less than 6L; for example, the capacity of the inner pot 20 may be 2L or 4L, etc. The lid 11 is pivotally connected to the pot body 12 via a pivot shaft for closing the pot body 12.

[0238] 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.

[0239] 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.

[0240] Understandably, the cooking appliance 100 is controlled by a control device.

[0241] 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.

[0242] 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.

[0243] 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 4 As 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).

[0244] 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.

[0245] like Figures 2 to 4As 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.

[0246] 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.

[0247] 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.

[0248] like Figure 4As 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.

[0249] 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.

[0250] 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.

[0251] 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.

[0252] 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.

[0253] 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.

[0254] like Figure 5As 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.

[0255] The first housing 32 is also provided with an air outlet duct 32D. For example... Figure 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 23 As 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.

[0256] 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°.

[0257] 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.

[0258] 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 8 The 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.

[0259] 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.

[0260] 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.

[0261] 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.

[0262] like Figure 9 As shown, the side heating assembly 44 may also be equipped with a temperature control switch 75. The temperature control switch 75, for example, contacts the heating element 64, thereby sensing the temperature of the side heating component 62. The temperature control switch 75 is connected in series with the side heating component 62. When the temperature of the side heating component 62 is too high, the temperature control switch 75 disconnects, preventing the side heating assembly from operating and thus avoiding excessively high temperatures on the side of the pot, which could cause the rice to become dry and hard in certain areas, and also ensuring safety during use. The side heating assembly 44 may also be equipped with a thermal fuse 76. The thermal fuse 76 is connected in series with the side heating component 62. The thermal fuse 76 contacts or is close to the insulation ring 63, so that when the heating element 64 causes the insulation ring 63 to become too hot, the thermal fuse 76 melts, also preventing the side heating assembly from operating.

[0263] 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 part with a thin wall thickness, high thermal resistance, and a certain heat capacity, thus resulting in smoother temperature fluctuations and preventing temperature spikes. The thermal fuse 76 is located within the insulation ring 63 (the thermal fuse 76 contacts the insulation ring 63), which can prevent the thermal fuse 76 from accidentally blowing due to temperature spikes.

[0264] 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.

[0265] 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.

[0266] 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.

[0267] 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.

[0268] The air outlet 67 and the return air outlet 66 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 outlet 66 is located at the bottom of the annular body 49 (the lower end of the annular body), 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.

[0269] 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.

[0270] exist Figures 13 to 17In the illustrated embodiment, the side heating element 62 is configured, for example, as a heating element 64, with its two ends approaching each other along the circumferential direction DC of the annular body 49, such that the heating element 64 substantially surrounds the side support element 61 for a full circumference. The heating element 64 can be considered as an annular body, and it wraps around the outer periphery of the pot side 24, making the airflow channel 13 an annular channel. The two ends of the heating element 64 are connected by fasteners 65. The heating element 64 can provide heat throughout the circumference, but this makes it difficult for the airflow generating device 30 to avoid the heating element 64. To address this, 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 surround the annular body 49 for a full circumference along the circumferential direction DC without having to avoid 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.

[0271] 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.

[0272] exist Figures 13 to 17 In the illustrated embodiment, the airflow generating device 130 is located in the middle region of the heating element 64 along the circumferential direction DC of the annular body 49. The middle region of the heating element 64 is the part with the highest temperature. The placement of the airflow generating device 130 here facilitates rapid heat transfer and quickly increases the air temperature in the airflow channel 13.

[0273] 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.

[0274] 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.

[0275] 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.

[0276] 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.

[0277] 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.

[0278] 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 , Figure 22 and Figure 23 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.

[0279] 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.

[0280] like Figure 23 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.

[0281] For example, the bending structure 16B includes a first bending portion 16C, a second bending portion 16D, and a third bending portion 16E. The first bending portion 16C extends inward and downward from the outer periphery, the second bending portion 16D bends inward and upward from the first bending portion 16C, and the third bending portion 16E bends outward and upward from the second bending portion 16D. The first bending portion 16C contacts the bottom support member 45, and the third bending portion 16E contacts the outer surface of the pot liner 20. In the illustrated embodiment, each of the first bending portion 16C, the second bending portion 16D, and the third bending portion 16E extends in a straight line, and the bending angle at the joints is approximately 90 degrees. However, the bending structure 16B can also be constructed as a curved bend.

[0282] 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.

[0283] exist Figures 26 to 29 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.

[0284] 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 (e.g., a silicone sleeve) disposed on the outer surface of the first protrusion structure 47 or the second protrusion structure 68 to further prevent heat conduction from the side to the bottom. The barrier mechanism 51 may also include a reflective material or have a reflective coating, for example, by providing a reflective material or reflective coating on the first protrusion structure 47 or the second protrusion structure 68, which can also prevent heat conduction from the side to the bottom.

[0285] 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.

[0286] 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.

[0287] 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 together. 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.

[0288] like Figure 28 As shown, at the blocking mechanism 51, the pot contact portion 102 on the outer surface of the inner pot 20 contacts the pot body contact portion 101 of the pot body 12. A first distance D1 exists between the pot body contact portion 101 and the highest point of the periphery of the opening of the receiving cavity 14 in the vertical direction. A second distance D2 exists between the pot contact portion 102 and the lower surface of the pot opening flange 27 of the inner pot 20 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.

[0289] 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.

[0290] 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.

[0291] 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 38As 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.

[0292] 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.

[0293] 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.

[0294] 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.

[0295] like Figure 40 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 is completed after the rice simmering process is finished.

[0296] 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.

[0297] 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).

[0298] 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.

[0299] 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.

[0300] 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.

[0301] 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).

[0302] 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.

[0303] 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.

[0304] 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.

[0305] 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.

[0306] 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 prone to adhesion; 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.

[0307] 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.

[0308] 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.

[0309] 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.

[0310] 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 40 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.

[0311] 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.

[0312] 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.

[0313] 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.

[0314] 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℃.

[0315] 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.

[0316] 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℃.

[0317] Another method for determining the preset conditions is to consider the preset conditions met when the food in the inner pot 20 maintains boiling 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.

[0318] 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.

[0319] It should be noted that after the preset conditions are met, the heating component 40 is controlled to work, so that the average power of the bottom heating component is lower than the average power of the side heating component. It can be considered that the rice cooking process begins after the heating component 40 is controlled to work, or it can be considered that the rice cooking process begins after the heating component has been controlled to work for a period of time. There is no restriction here. Whether the preset conditions are met is only a sign that the heating component 40 is controlled to proceed to the next step.

[0320] More preferably, 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 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, 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 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.

[0321] 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.

[0322] 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℃.

[0323] 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℃.

[0324] In addition, in order to enable better independent temperature control of the bottom 21 and the side 24 of the pot, the barrier mechanism 51 should be set at least above the bottom 21 of the pot to reduce the transfer of heat from the side heating components to the bottom 21 of the pot.

[0325] 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.

[0326] The side heating component 44 uses hot air convection heating, which makes the hot air evenly distributed in the airflow channel 13, so that the temperature of the pot 20 is uniform in both the circumference and axial direction. This improves the temperature uniformity of the side heating of the pot 20, provides more heat transfer paths, and can transfer more heat to the center of the rice. This helps to maintain the temperature of the inner surface of the side of the pot 20 at a certain temperature value, and allows the rice in different areas of the side of the pot 20 to absorb approximately the same amount of heat, thus making the rice more gelatinized, ensuring good rice uniformity, and improving the rice cooking effect.

[0327] 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.

[0328] 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.

[0329] 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.

[0330] 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.

[0331] 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.

[0332] 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.

[0333] 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.

[0334] Typically, after switching the main heating source for the first preset interval (e.g., 1-5 minutes), the temperature of each pot area reaches the target temperature mentioned above.

[0335] In this application, after switching the heat source until the end of cooking, preferably, the inner surface temperature T of the bottom 21 of the pot is... 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 of the pot should be higher than the temperature of the bottom of the pot for at least a certain period of time. It is not required that the side temperature be kept high and always higher than the bottom temperature of the pot from the time the heat source is switched until the end of cooking. However, the bottom of the pot 21 needs to be kept at a low temperature (80℃≤T). 底 The state is defined as "≤ the sum of the boiling point temperature and 3℃". After determining that the heating zone has been entered, the average power of the bottom heating element can be immediately lowered than the average power of the side heating element; or, after determining that the heating zone has been entered, the average power of the bottom heating element can be lowered than the average power of the side heating element after a preset delay period; or, after determining that the heating zone has been entered, and during T... 底 After reaching the designated temperature, the average power of the bottom heating element is lower than the average power of the side heating element.

[0336] 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.

[0337] 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.

[0338] 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 39 As 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.

[0339] exist Figure 36 and Figure 37 In the illustrated embodiment, the lid 11 of the cooking appliance 100 is equipped with a top heating element 84. The top heating element 84 can be, for example, an electromagnetic heating device, an infrared heating device, or a heat convection heating device. When preset conditions are met, the control device also controls the top heating element 84 to operate, increasing the heating of the upper part of the food and supplementing its heat. When the preset conditions are not yet met, because there is still a lot of moisture in the inner pot, the efficiency of the top heating for supplementing the heat of the rice is low; in this case, the top heating element 84 may or may not operate. When the top heating element 84 is an infrared heating device, its heating power ranges from 100W to 800W, preferably from 100W to 300W.

[0340] exist Figure 36 and Figure 37 In the illustrated embodiment, the cooking appliance 100 further includes a steam generating assembly 83 and a steam channel 88. The steam generating assembly 83 includes, for example, a steam cup 87 and a heating element 86. The steam cup 87 is used to hold water, and the heating element 86 is used to heat the steam cup 87 to bring the water to a boil. The two ends of the steam channel 88 are connected to the steam cup 87 and the inner pot 20, respectively, allowing hot steam to enter the inner pot 20. The steam generating assembly 83 is, for example, disposed in the pot body 12, located on the outer periphery of the side heating assembly. The steam channel 88 may consist of multiple pipe segments extending from the pot body 12 to the lid 11, ultimately opening onto the lower surface of the lid 11. A bypass is provided in, for example, a portion of the steam channel 88 located in the lid 11, which can accommodate a steam temperature probe 85 for sensing the temperature within the steam channel 88. The heating element 86 and the steam temperature probe 85 are electrically connected to a control device, thereby controlling the operation of the heating element 86 based on the sensing value of the steam temperature probe 85. When preset conditions are met, the control device can control the heating element 86 to operate, generating hot steam to heat the rice. When the preset conditions are not met, the heating element 86 may or may not operate. The power of the heating element 86 is, for example, between 100W and 2000W, preferably between 150W and 500W. Since the hot steam enters the pot liner 20 from the top opening, steam heating is also a type of top heating, and the steam generating assembly 83 can also be considered a top heating assembly.

[0341] It's understandable that heating from the top makes it harder for the rice to stick to the bottom of the pot.

[0342] Under normal circumstances, the boiling point of water can be assumed to be 100℃. For more precise control (e.g., to prevent overflow), analysis can be performed based on the actual situation during operation.

[0343] For example, the control device can determine whether the food in the inner pot 20 is boiling or close to boiling based on the temperature sensing value of the top temperature sensor 18 (when boiling, the temperature sensing value of the top temperature sensor 18 tends to be constant or rises slowly). Then, during the period when the food is kept boiling (during the boiling process), the boiling point temperature is determined based on the sensing value of the top temperature sensor 18 (during the period of keeping boiling, the sensing value of the top temperature sensor 18 is basically the temperature of the steam in the cooking chamber).

[0344] Alternatively, the boiling point temperature can be determined based on altitude. For example, the cooking appliance 100 also includes a wireless communication device and a positioning device. The wireless communication device is used for wireless communication with a server. The wireless communication device is electrically connected to a control device to operate under the control of the control device. The positioning device is used to determine the position of the cooking appliance 100. The positioning device is also electrically connected to the control device to operate under the control of the control device. The control device is configured to send the position information of the cooking appliance 100 determined by the positioning device to the server via the wireless communication device, so that the server can determine the altitude of the cooking appliance 100 based on the position information, and thus determine the boiling point temperature based on the altitude. Specifically, the server can determine the boiling point temperature and then send the boiling point temperature information to the wireless communication device, or the server can send the altitude information to the wireless communication device, and the control device can determine the corresponding boiling point temperature.

[0345] Alternatively, the cooking appliance 100 may be equipped with a pressure sensor for detecting ambient air pressure, which is electrically connected to the control device, and the control device determines the boiling point temperature based on the ambient air pressure value.

[0346] Once the cooking appliance 100 is designed and finalized, the sensing value of each temperature sensor corresponds to the temperature of any point on the inner surface of the pot 20, and this correspondence can be obtained experimentally. The cooking appliance 100 can make the temperature analysis of the inner surface of the pot 20 more accurate by placing temperature sensors near the temperature-sensitive areas (such as the bottom 21 and the side 24 of the pot).

[0347] The rated power of the side heating assembly 44 is, for example, 100W to 2200W, 300W to 500W, or 400W.

[0348] 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.

[0349] 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.

[0350] 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.

[0351] This application has been described through the above embodiments. However, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this application to the described embodiments. Furthermore, those skilled in the art will understand that this application is not limited to the above embodiments, and many more variations and modifications can be made based on the teachings of this application, all of which fall within the scope of protection claimed in this application.

Claims

1. A cooking utensil, characterized in that, The cooking appliance includes: The pot body includes a heating element; and 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, which is also electrically connected to the heating assembly, The heating assembly includes a bottom heating assembly and a side heating assembly. The bottom heating assembly is used to heat at least the bottom of the pot, and the side heating assembly is used to heat at least a portion of the sides of the pot. The side heating assembly is a hot air convection heating device. The control device is configured to, in at least one cooking step, control the bottom heating assembly and 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℃.

2. The cooking utensil according to claim 1, characterized in that, The control device is configured to, in at least one cooking step, after a preset condition is met, control the bottom heating assembly and the side heating assembly to operate, and the temperature T of the inner surface of the side of the pot pot... 侧 Higher than the T 底 .

3. The cooking utensil according to claim 1, 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.

4. The cooking utensil according to claim 1, 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. If the cooking process has entered the heating range, determine that the preset conditions are met.

5. The cooking utensil according to claim 4, 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.

6. The cooking utensil according to claim 5, 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.

7. The cooking utensil according to claim 2, characterized in that, The control device is further configured to: after a preset condition is met, control the bottom heating assembly and 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℃.

8. The cooking utensil according to claim 7, characterized in that, The range of ΔT is: 3℃≤ΔT≤20℃.

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

10. The cooking utensil according to claim 1, characterized in that, Before the preset conditions are met, the control device makes both the bottom heating assembly and the side heating assembly work; or Before the preset conditions are met, the control device activates the bottom heating component and deactivates the side heating component.

11. The cooking utensil according to claim 1, characterized in that, The control device is configured to control the average power of the bottom heating component to be lower than the average power of the side heating component after a preset condition is met.

12. The cooking utensil according to claim 11, characterized in that, After the preset conditions are met, the control device is configured as follows: Reduce the power of the bottom heating assembly, or stop the bottom heating assembly from heating, so that the average power of the bottom heating assembly is lower than the average power of the side heating assembly; and / or Increase the power of the side heating assembly, or start the side heating assembly to heat up, so that the average power of the bottom heating assembly is lower than the average power of the side heating assembly.

13. The cooking utensil according to claim 11, characterized in that, The control device is also configured to: Before the preset condition is met, the average power of the bottom heating component is made lower than the average power of the side heating component. After it is determined that the preset condition is met, the average power of the bottom heating component and the side heating component is kept unchanged.

14. The cooking utensil according to claim 11, characterized in that, The control device is also configured to: After determining the preset condition, immediately lower the average power of the bottom heating assembly to the average power of the side heating assembly; or After determining the preset conditions, and after a preset delay period, the average power of the bottom heating component is made lower than the average power of the side heating component.

15. The cooking utensil according to claim 11, characterized in that, After the preset conditions are met, when the temperature T of the bottom inner surface is... 底 When the temperature is below 80°C, control the bottom heating component to start working or control the bottom heating component to increase its power.

16. The cooking utensil according to claim 1, characterized in that, The control device is configured as follows: When the preset conditions are met, the temperature T on the inner surface of the side of the pot becomes... 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

17. The cooking utensil according to claim 16, characterized in that, The control device is configured as follows: When the preset conditions are met, the temperature T of the inner surface of the side portion becomes... 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

18. The cooking utensil according to claim 1, characterized in that, The inner pot has a central axis. In a cross-section of the inner pot passing through the central axis, the angle between the tangent at any point on the inner surface of the inner pot and the horizontal line is θ. This angle is located on one side of the outer surface of the inner pot and above the horizontal line. Wherein, the inner surface of the pot liner with an included angle within the range of [0°, 31°] is the bottom inner surface; and / or, the inner surface of the pot liner within a region extending upwards from the lowest point of the inner surface of the pot liner not exceeding 2cm is the bottom inner surface. The portion of the inner surface of the pot, excluding the bottom inner surface, is the side inner surface of the pot.

19. The cooking utensil according to claim 1, 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.

20. The cooking utensil according to claim 1, 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.

21. The cooking utensil according to any one of claims 1 to 20, characterized in that, When the inner pot is located within the pot body, the side heating assembly surrounds the inner pot, forming an annular airflow channel between the inner pot and the side heating assembly. The side heating assembly includes a side heating component and an airflow generating device. The side heating component is used to heat the air in the side of the pot and / or the airflow channel, and the airflow generating device is used to generate airflow in the airflow channel.

22. The cooking utensil according to claim 21, characterized in that, The airflow inlet and airflow outlet of the airflow generating device are both connected to the airflow channel; and / or The side heating component is disposed in the air inlet channel and / or air outlet channel of the airflow generating device.

23. The cooking utensil according to claim 21, characterized in that, The side heating assembly includes an annular body surrounding the outer periphery of the side of the pot, the annular body including the side heating component, and the airflow generating device conforming to the outer peripheral surface of the annular body. The airflow generating device includes an air inlet channel for allowing airflow to enter the airflow generating device and an air outlet channel for allowing airflow to exit the airflow generating device. The annular body is provided with a return air inlet corresponding to the air inlet channel and an air outlet corresponding to the air outlet channel.

24. The cooking utensil according to claim 23, characterized in that, In the horizontal cross-section of the cooking appliance 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°.

25. The cooking utensil according to claim 23, characterized in that, The annular main body is constructed as a heating coil, which is the side heating component.

26. The cooking utensil according to claim 23, characterized in that, The annular body also includes a side support component that surrounds the inner pot. At least one side heating component is disposed on the outer peripheral surface of the side support component. The airflow generating device is attached to the outer peripheral surface of the side support component. The side support component is provided with the return air inlet and the air outlet.

27. The cooking utensil according to claim 26, characterized in that, The side heating element is a heating element.

28. The cooking utensil according to claim 27, 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.

29. The cooking utensil according to claim 27, characterized in that, The airflow generating device is located in the middle region of the heating element along the circumferential direction of the heating element.

30. The cooking utensil according to claim 21, characterized in that, A heat insulation component is provided between the airflow generating device and the side heating component.

31. The cooking utensil according to claim 23, 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 air outlet is located at the top of the annular body; and / or, the return air outlet is located at the bottom of the annular body.

32. The cooking utensil according to claim 23, characterized in that, The airflow generating device further includes: A housing assembly that fits into the annular body; An impeller is disposed on the side of the housing assembly facing the annular body; and A motor is located on the side of the housing assembly facing away from the annular body, and is used to drive the impeller to rotate.

33. The cooking utensil according to claim 23, characterized in that, The air inlet channel has an airflow inlet for engaging with the return air inlet, and the air outlet channel has an airflow outlet for engaging with the air outlet. The airflow generating device also includes a baffle plate, which is disposed between the airflow inlet and the airflow outlet to prevent airflow from flowing between the airflow inlet and the airflow outlet.

34. The cooking utensil according to claim 33, characterized in that, When the inner pot is placed in the pot body, the baffle plate contacts the side of the inner pot, and the annular body is provided with a through groove for the baffle plate to pass through.

35. The cooking utensil according to claim 21, characterized in that, The pot rim has a radially outwardly extending flange, and the pot body has a receiving cavity for accommodating the pot rim. When the pot rim 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.

36. The cooking utensil according to claim 35, 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 receiving cavity, the distance between the lower surface of the flange and the flange is less than or equal to 1 mm.

37. The cooking utensil according to claim 36, 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.

38. The cooking utensil according to claim 21, 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.

39. The cooking utensil according to claim 38, characterized in that, The barrier mechanism is constructed as a sealing ring.

40. The cooking utensil according to claim 38, characterized in that, The bottom heating assembly includes a bottom heating component for achieving the heating function, and the barrier mechanism is located between the side heating component and the bottom heating component.

41. The cooking utensil according to claim 38, characterized in that, 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.

42. The cooking utensil according to any one of claims 25 and 27 to 30, characterized in that, The side heating assembly is provided with: Temperature control switch, the temperature control switch being in contact with and connected in series with the side heating element; and / or A thermal fuse, which is connected in series with the side heating component.

43. The cooking utensil according to any one of claims 1 to 20, characterized in that, The cooking appliance further includes a lid for covering the pot body and a top heating element disposed in the lid. The control device is further configured to: control the top heating element to operate after determining that the preset conditions are met; and / or The cooking appliance also includes a steam generating component, and the control device is further configured to: after determining that a preset condition is met, control the steam generating component to operate so that hot steam heats the rice.

44. A method for controlling a cooking appliance, the cooking appliance comprising: The inner pot has a bottom and sides, and The heating assembly includes a bottom heating assembly and a side heating assembly. The bottom heating assembly heats at least the bottom of the pot, and the side heating assembly heats at least a portion of the side of the pot. The side heating assembly is a hot air convection heating device. The control method is characterized by comprising: In at least one cooking step, after a preset condition is met, the bottom heating assembly and the side heating assembly are 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℃.

45. The control method according to claim 44, characterized in that, The control method further includes: In at least one cooking step, after a preset condition is met, the bottom heating assembly and the side heating assembly are controlled to operate, and the temperature T of the inner surface of the side of the pot pot is increased. 侧 Higher than the T 底 .

46. ​​The control method according to claim 45, characterized in that, The control method further includes: After the preset conditions are met, the bottom heating assembly and the side heating assembly are controlled to work, so that the T 侧 Higher than the T 底 The value is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

47. The control method according to claim 46, characterized in that, The control method further includes: After the preset conditions are met, the bottom heating assembly and the side heating assembly are controlled to work, so that the T 侧 Higher than the T 底 The value is ΔT, and the range of ΔT is: 3℃≤ΔT≤20℃.

48. The control method according to claim 44, 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.

49. The control method according to claim 44, characterized in that, The cooking process includes a boiling stage, which includes a temperature maintenance zone and a temperature rise zone, performed sequentially. The control method further includes: According to the temperature T of the bottom inner surface of the pot bottom 底 Determine whether the cooking process has entered the heating range. If the cooking process has entered the heating range, determine that the preset conditions are met.

50. The control method according to claim 49, characterized in that, 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.

51. The control method according to claim 50, 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.

52. The control method according to claim 44, characterized in that, The control method further includes: After the preset conditions are met, the bottom heating component and the side heating component are controlled to work, so that the temperature T of the bottom inner surface is increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature.

53. The control method according to claim 44, characterized in that, The control method further includes: Before the preset conditions are met, the control device activates both the bottom heating assembly and the side heating assembly; or Before the preset conditions are met, the control device activates the bottom heating component and deactivates the side heating component.

54. The control method according to claim 44, characterized in that, The control method further includes: After the preset conditions are met, the average power of the bottom heating component is controlled to be lower than the average power of the side heating component.

55. The control method according to claim 54, characterized in that, The control method further includes: After a preset condition is met, the power of the bottom heating component is reduced, or the bottom heating component is stopped heating, so that the average power of the bottom heating component is lower than the average power of the side heating component; and / or After the preset conditions are met, the power of the side heating component is increased, or the side heating component is made to start heating, so that the average power of the bottom heating component is lower than the average power of the side heating component.

56. The control method according to claim 54, characterized in that, The control method further includes: Before the preset condition is met, the average power of the bottom heating component is made lower than the average power of the side heating component. After it is determined that the preset condition is met, the average power of the bottom heating component and the side heating component is kept unchanged.

57. The control method according to claim 54, characterized in that, The control method further includes: After determining the preset condition, immediately lower the average power of the bottom heating assembly to the average power of the side heating assembly; or After determining the preset conditions, and after a preset delay period, the average power of the bottom heating component is made lower than the average power of the side heating component.

58. The control method according to claim 54, characterized in that, The control method further includes: After the preset conditions are met, when the temperature T of the bottom inner surface is... 底 When the temperature is below 80°C, control the bottom heating component to start working or control the bottom heating component to increase its power.

59. The control method according to any one of claims 44 to 58, characterized in that, The control method further includes: When the preset conditions are met, the temperature T on the inner surface of the side of the pot becomes... 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

60. The control method according to claim 59, characterized in that, The control method further includes: When the preset conditions are met, the temperature T of the inner surface of the side portion becomes... 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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