Cooking appliance and method of controlling a cooking appliance

Abstract

This application discloses a cooking appliance and a method for controlling the cooking appliance. The cooking appliance includes a pot, a bottom heating element, an upper heating element, and a barrier mechanism. A heat-conducting barrier is provided between the bottom and side of the pot, and the heat conductivity of the heat-conducting barrier is lower than that of the bottom and / or side along the generatrix of the pot wall. The bottom heating element includes a bottom heating component; the upper heating element includes an upper heating component; the barrier mechanism is located between the bottom heating component and the upper heating component, and is used to contact the pot to prevent the upper heating element from transferring heat to the bottom from the outside of the pot. The cooking appliance is configured such that, during the cooking of rice, at least after a preset condition is met, the temperature T of the inner surface of the bottom is such that... 底 For 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 Temperature T of the inner surface of the side 侧 Boiling point temperature < T 侧 ≤The sum of boiling point temperature and 60℃, T 侧 With T 底 The difference between them is ΔT, which is 1℃≤ΔT≤60℃.

Description

Technical Field

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

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

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

[0004] To at least partially solve the above problems, a first aspect of this application provides a cooking utensil comprising:

[0005] The inner pot has a cooking cavity inside for holding food. The inner pot wall includes a bottom, a side portion above the bottom, and at least one heat-conducting partition. The heat-conducting partition is provided at least between the bottom and the side portion. Along the extension direction of the generatrix of the inner pot wall, the heat conductivity of the heat-conducting partition is lower than that of at least one side of the inner pot wall.

[0006] A bottom heating assembly for heating at least the bottom of the pot, the bottom heating assembly including a bottom heating element for achieving the heating function;

[0007] An upper heating assembly is located above the bottom heating assembly, and the upper heating assembly includes an upper heating component for realizing the heating function;

[0008] A barrier mechanism, located between the bottom heating element and the upper heating element, is configured to contact the inner pot to prevent the upper heating element from transferring heat to the bottom of the inner pot from the outside of the inner pot; and

[0009] A control device, electrically connected to the upper heating assembly, is configured to: during the boiling stage of rice cooking, at least after a preset condition is met, control the upper heating assembly to operate, such that: the temperature T of the bottom inner surface of the pot's bottom... 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 The temperature T of the inner surface of the side portion of the pot liner 侧 The range is: boiling point temperature < T 侧 ≤The sum of the boiling point temperature and 60℃, and the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

[0010] According to this application, the bottom and sides of the inner pot are each equipped with corresponding heating elements for heating. A barrier mechanism makes it difficult for heat from the bottom heating element to flow to the sides, and similarly, it makes it difficult for heat from the top heating element to flow to the bottom. A heat-conducting barrier mechanism makes it difficult for heat from the bottom of the inner pot to flow to the sides, and vice versa. Therefore, under the combined effect of the heat-conducting barrier and the barrier mechanism, the temperatures of the bottom and sides of the inner pot are basically determined by the power of their respective heating elements, allowing for independent temperature control of the bottom and sides. At the bottom of the inner pot, starch movement is hindered by the supporting force and friction of the inner surface, and gravity cannot change the position of the starch, making this the area prone to sticking. According to this application, by controlling the temperature of the inner surface of the bottom of the inner pot after the food has boiled and the starch is about to solidify, the starch at the bottom can be prevented from solidifying and sticking to the pot. Simultaneously, the higher temperature of the sides ensures that the food receives sufficient heat to ensure the rice is cooked thoroughly.

[0011] Optionally, the barrier mechanism includes a plurality of ribs, the ribs being annular in structure and spaced apart along the radial and / or axial directions.

[0012] According to this application, multiple ribs are more conducive to blocking the flow of heat from the bottom heating component to the side and the flow of heat from the upper heating component to the bottom.

[0013] Optionally, the cooking appliance further includes a pot body, the inner pot being disposed in the pot body, and the barrier mechanism being constructed as a sealing ring. The sealing ring is used to surround the outer periphery of the inner pot, the outer periphery of the sealing ring is used to contact the pot body, and the inner periphery of the sealing ring is used to contact the inner pot.

[0014] According to this application, the barrier mechanism is constructed as a sealing ring, which is inexpensive and has good heat insulation effect.

[0015] Optionally, the sealing ring includes a connecting part, a supporting part, and a sealing part connected in sequence. The connecting part is located on the outer periphery of the sealing ring and is used to connect to the pot body. The supporting part is used to contact the pot body. The sealing part extends upward from the supporting part so that when the inner pot is placed in the pot body, the inner pot squeezes the sealing part.

[0016] According to this application, the upwardly extending sealing portion of the sealing ring can contact the outer surface of the inner pot. Thus, the sealing ring can tightly block heat transfer from the upper heating element to the bottom. The support portion is used to contact the pot body, so that the pot body can support the sealing ring.

[0017] Optionally, the sealing part includes a first sealing part and a second sealing part connected in sequence. The first sealing part extends upward and one end is connected to the support part. An angle is formed between the first sealing part and the support part. The other end of the first sealing part is connected to the second sealing part and an angle is formed between them. The connection between the first sealing part and the second sealing part is used to abut against the inner pot, or the second sealing part is used to abut against the inner pot.

[0018] According to this application, the sealing part is constructed in an upwardly extending and bent form, which facilitates the contact of the sealing part with the outer surface of the pot.

[0019] Optionally, the sealing ring further includes a folded-back portion connected to one end of the second sealing portion, the folded-back portion extending downward from the second sealing portion.

[0020] According to this application, the fold-back portion extends downward so as to contact the support portion, such that the support portion, the sealing portion, and the fold-back portion form a cavity, which can further help prevent the upper heating assembly from transferring heat to the bottom.

[0021] Optionally, the upper heating assembly includes a side heating assembly disposed in the pot body, and the side heating assembly and the bottom heating assembly clamp the connecting portion.

[0022] According to this application, the barrier mechanism is used to block the heat from the side heating component from being transferred to the bottom.

[0023] Optionally, the cooking appliance further includes a pot body, the inner pot being disposed in the pot body, and the barrier mechanism including an annular protrusion structure disposed in the pot body.

[0024] According to this application, the barrier mechanism can be formed in the pot body.

[0025] Optionally, the cooking appliance further includes a pot body, the inner pot being disposed in the pot body, the pot body including a heat-insulating ring surrounding the outer periphery of the side of the inner pot, and the bottom of the heat-insulating ring being provided with a barrier mechanism extending toward the inner pot.

[0026] According to this application, the barrier mechanism can be formed in the insulation ring.

[0027] Optionally, the pot body includes the bottom heating assembly.

[0028] The bottom heating assembly further includes a bottom support component that supports the bottom heating assembly. The bottom support component is located at the bottom of the pot body, and the top of the bottom support component is provided with the protruding structure.

[0029] The protruding structure extends upward in the axial direction, and the upper end of the protruding structure is used to contact the inner pot; or, the protruding structure extends radially toward the center of the inner pot, and the inner end of the protruding structure is used to contact the inner pot.

[0030] According to this application, the barrier mechanism can be formed in the bottom support component of the bottom heating assembly of the pot body.

[0031] Optionally, the cooking appliance further includes a pot body, the inner pot being disposed in the pot body, and the outer surface of the inner pot being provided with a radially outwardly extending protrusion structure, the radially outer side of the protrusion structure being used to contact the pot body.

[0032] According to this application, the barrier mechanism can be formed on the outer surface of the pot.

[0033] Optionally, the barrier mechanism comprises a high thermal resistance material; and / or

[0034] The barrier mechanism includes a reflective material or has a reflective coating.

[0035] According to this application, high thermal resistance materials, reflective materials, and reflective coatings all help to block heat transfer between the bottom and the sides.

[0036] Optionally, the cooking appliance further includes a pot body, the pot body including a receiving cavity for accommodating the inner pot, and when the inner pot is placed in the receiving cavity, the barrier mechanism abuts against and supports the inner pot so that there is a gap between the rim of the inner pot and the middle plate of the pot body.

[0037] According to this application, when the inner pot is placed in the pot body, the barrier mechanism supports the inner pot, thereby blocking the gap between the inner pot and the pot body and preventing heat transfer between the bottom and the sides.

[0038] Optionally, the gap is less than or equal to 10 mm.

[0039] According to this application, when the inner pot is placed in the pot body, the inner pot will not protrude too much from the pot body, thus allowing it to make good contact with the sealing ring of the lid and the pot opening.

[0040] Optionally, the outer surface of the pot has a pot connecting portion for connection with the barrier mechanism, the pot connecting portion being located above the heat-conducting barrier portion.

[0041] According to this application, the inner pot connection is located above the heat-conducting isolation part, so that the upper heat source cannot radiate to the bottom of the inner pot, which is conducive to bottom temperature control and avoids sticking.

[0042] Optionally, the inner pot wall includes two heat-conducting partitions spaced apart in the vertical direction, the two heat-conducting partitions being a first heat-conducting partition and a second heat-conducting partition, the first heat-conducting partition being disposed on the upper side of the second heat-conducting partition.

[0043] Therefore, the two thermally conductive partitions can further block the heat exchange between the bottom and the sides.

[0044] Optionally, the outer surface of the pot has a pot connecting portion for connection with the barrier mechanism. The pot connecting portion is located above the two heat-conducting isolation portions and along the extension direction of the generatrix of the pot. The length of the first heat-conducting isolation portion is SDA, and the distance between the pot connecting portion and the second heat-conducting isolation portion is PD, where SDA ≥ 0.1PD.

[0045] Furthermore, 0.2PD≤SDA≤0.6PD.

[0046] Therefore, the first thermally conductive partition has a certain size and volume to achieve the effect of thermal insulation.

[0047] Optionally, the cooking appliance further includes a pot body, the inner pot being disposed in the pot body, and the upper heating component including a side heating component disposed in the pot body, the side heating component being configured as a hot air convection heating device.

[0048] Therefore, the hot air convection heating device can make the temperature of the inner pot uniform, thus improving the quality of the rice.

[0049] Optionally, the thickness of at least a portion of the pot wall of the auxiliary heat-conducting partition is less than the thickness of the pot walls on both sides thereof; or

[0050] In the auxiliary heat-conducting partition, at least a portion of the pot wall is made of a high thermal resistance material.

[0051] According to this application, the auxiliary heat-conducting barrier can be constructed by various methods.

[0052] Optionally, along the extension direction of the generatrix of the pot wall, the length of the heat-conducting partition is less than or equal to 30 mm; and / or

[0053] Along the extension direction of the generatrix of the inner pot wall, the length of the heat-conducting partition is greater than or equal to 10 mm.

[0054] According to this application, the dimensions of the thermally conductive partition ensure that the thermally conductive partition can significantly impede heat transfer.

[0055] Optionally, the heat-conducting barrier includes a groove in the circumferential direction surrounding the inner pot, and at least one groove is provided.

[0056] This application reduces the thickness of the pot wall by constructing grooves in the pot wall, thereby increasing thermal resistance and constructing a heat-conducting partition. The method is simple.

[0057] Optionally, at the groove, the minimum thickness of the inner pot wall is not less than 0.3 mm; and / or

[0058] The groove is formed on the outer surface of the inner wall of the pot.

[0059] According to this application, the depth of the groove is limited to ensure the strength of the inner pot. The groove is constructed on the outer surface of the inner pot wall, making it easy to machine.

[0060] Optionally, the heat-conducting barrier includes at least two grooves arranged along the extension direction of the generatrix of the pot wall, with a protrusion between two adjacent grooves, wherein...

[0061] Along the extension direction of the generatrix of the pot wall, the minimum length of the protrusion is greater than or equal to 1 mm; and / or, along the extension direction of the generatrix of the pot wall, the minimum length of the protrusion is less than or equal to 3 mm.

[0062] According to this application, the depth of the groove is limited to ensure the strength of the inner pot. The groove is constructed on the outer surface of the inner pot wall, making it easy to machine.

[0063] Optionally, the groove is an arc-shaped groove, a rectangular groove, a V-shaped groove, or a trapezoidal groove; and...or

[0064] The thermally conductive partition also includes a high thermal resistance material embedded in the groove.

[0065] According to this application, the shape of the groove can be flexibly set. The strength of the pot wall is enhanced by placing a high thermal resistance material inside the groove.

[0066] Optionally, the thermally conductive barrier includes a high thermal resistance material, and the bottom and / or side surfaces of the pot that are in contact with the high thermal resistance material are provided with multiple granular protrusions.

[0067] According to this application, the particle protrusions can increase the contact area of ​​the high thermal resistance material, making the connection of the high thermal resistance material more stable.

[0068] Optionally, the length and / or height and / or width of the particle protrusion is 0.1 to 0.5 mm; and / or

[0069] The gap between the particle protrusions is 0.2 to 0.5 mm.

[0070] According to this application, the size parameters of the granular protrusions are adapted to conventional pot liner.

[0071] Optionally, the cooking appliance is configured such that, after a preset condition is met, the following occurs:

[0072] The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 80℃≤T 底 ≤The sum of the boiling point temperature and 3°C; and / or, the temperature T of the inner surface of the side portion. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

[0073] According to this application, after the food boils, the bottom temperature can prevent the starch adhesive from solidifying and sticking to the pot. When the food boils and the starch adhesive is about to solidify, the inner surface of the cooking vessel is kept at a certain temperature while the bottom temperature is controlled to prevent it from becoming too high. This ensures 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 side should not be too high, otherwise some sticking to the pot will still occur.

[0074] Optionally, the cooking appliance is configured such that, after a preset condition is met, the following occurs:

[0075] The temperature T of the bottom inner surface 底 The range is: 92℃≤T 底 ≤ Boiling point temperature; and / or, the temperature T of the inner surface of the side portion 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

[0076] According to this application, the temperature at the bottom of the pot can prevent sticking while ensuring the food is cooked thoroughly. After the food boils and the starch is about to solidify, the cooking appliance maintains a side temperature between the sum of the boiling point and 5°C and the sum of the boiling point and 20°C. Within this temperature range, the food receives more heat, ensuring the rice has a good texture and consistency. Simultaneously, the temperature difference between the rice near the side walls and the rice in the center of the pot is reduced, resulting in better uniformity in cooking the rice.

[0077] Optionally, the control device is further configured to, 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.

[0078] 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).

[0079] Optionally, the boiling stage includes a sequential temperature maintenance interval and a temperature rise interval, and the control device is further configured to adjust the temperature based on the temperature T of the bottom inner surface of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

[0080] 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).

[0081] 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:

[0082] 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.

[0083] According to this application, the method for determining whether a temperature range or a temperature rise range has been entered is simple and effective.

[0084] Optionally, the control device is further configured to: after entering the boiling stage, record the average value of the temperature sensing value of the temperature sensing device within a first preset monitoring time as the maintained temperature, wherein the first preset monitoring time is 2-4 minutes; and / or

[0085] The preset temperature rise is greater than or equal to 3°C.

[0086] According to this application, the method for obtaining the temperature is simple and effective. Setting a preset temperature rise of 3°C or greater allows for sensitive detection that the cooking process has entered the heating range.

[0087] Optionally, the range of ΔT is: 3℃≤ΔT≤20℃; and / or

[0088] The upper heating element is disposed on the lid of the cooking appliance.

[0089] According to this application, the temperature on the side of the inner pot will not be too high, avoiding a large temperature difference between the side wall and the bottom wall, which would result in uneven food temperature. The upper heating element can also be set in the lid, mainly for heating the top space of the cooking cavity. Its heat is less likely to be transferred to the bottom of the inner pot, which helps to keep the bottom of the inner pot at a low temperature during the rice cooking stage and prevents sticking.

[0090] 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.

[0091] Wherein, the inner surface of the pot liner with an included angle within the range of [0°, 31°] is the inner surface of the bottom of the pot liner; and / or, the inner surface of the pot liner within a region extending upward from the lowest point of the inner surface of the pot liner not exceeding 2cm is the inner surface of the bottom of the pot liner.

[0092] The inner surface of the pot, excluding the inner surface of the bottom of the pot, is the inner surface of the side of the pot.

[0093] According to this application, there are quantitative decomposition lines on the bottom and sides of the inner pot, which is conducive to more precise temperature control in different zones and to achieve the effect of rice not sticking to the pot.

[0094] Optionally, the heat-conducting partition is provided on the inner wall of the pot at a position θ of 31 degrees.

[0095] According to this application, the heat-conducting partition is located at the boundary between the bottom of the pot and the side of the pot.

[0096] Optionally, the heat-conducting partition is provided on the inner wall of the pot at a position θ of 90 degrees.

[0097] According to this application, there is almost no starch adhering to the inner wall of the pot where θ is 90 degrees or higher, so it will hardly stick to the pot, and the temperature of this part of the inner wall does not need to be strictly controlled.

[0098] Optionally, the heat-conducting partition is provided on the wall of the pot 2 cm above the lowest point of the inner surface of the pot liner.

[0099] According to this application, the heat-conducting partition is located at the boundary between the bottom of the pot and the side of the pot.

[0100] Optionally, the inner surface of the side portion includes:

[0101] A first side region, wherein the included angle of the first side region ranges from 90° to θ to 31°, and the cooking appliance is configured such that, after satisfying preset conditions, the temperature T of the first side region is... 侧1The range is: boiling point temperature ≤ T 侧1 ≤The sum of boiling point temperature and 40℃; and / or

[0102] The second side region, wherein the included angle of the second side region is in the range of θ≥90°, and the cooking appliance is configured such that, after satisfying a preset condition, the temperature T of the second side region is... 侧2 The range is: boiling point temperature ≤ T 侧2 ≤The sum of boiling point temperature and 60℃.

[0103] In the second side region, gravity can shift the position of the starch, so almost no starch adheres and almost no sticking occurs. In the first side region, starch movement is hindered by the support and friction of the inner surface of the pot, but gravity can still shift its position, making it a region prone to slight sticking. Just as the starch gel is about to solidify, by controlling the bottom temperature and raising the side temperature to provide heat to the food, the second side region, where almost no starch adheres, can be heated at a relatively higher temperature to provide more heat to the food.

[0104] Optionally, the inner surface of the side portion includes the first side portion region, and the cooking appliance is configured such that, after a preset condition is met, the temperature T of the first side portion region is increased. 侧1 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧1 ≤The sum of boiling point temperature and 20℃; and / or,

[0105] The inner surface of the side portion includes the second side region, and the cooking appliance is configured such that, after a preset condition is met, the temperature T of the second side region is increased. 侧2 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧2 ≤The sum of boiling point temperature and 20℃.

[0106] In the second side region, gravity can shift the position of the starch, so almost no starch adheres and almost no sticking occurs. In the first side region, starch movement is hindered by the support and friction of the inner surface of the pot, but gravity can still shift its position, making it a region prone to slight sticking. Just as the starch gel is about to solidify, by controlling the bottom temperature and raising the side temperature to provide heat to the food, the second side region, where almost no starch adheres, can be heated at a relatively higher temperature to provide more heat to the food.

[0107] Optionally, the heating assembly includes a plurality of heating elements arranged in a vertical direction for achieving the heating function, and the pot liner includes a heating zone corresponding to each heating element, wherein the heat-conducting partition is located wholly or partially between two adjacent heating zones.

[0108] According to this application, the heat-conducting partition is disposed between the parts of the pot that are directly heated by the heating components, so that the temperature of the pot wall on both sides of the heat-conducting partition is mainly determined by the power of the corresponding heating components, thereby achieving a one-to-one correspondence between the heating components and the pot area, and making it easy to achieve zoned temperature control.

[0109] A second aspect of this application provides a method for controlling a cooking appliance, the cooking appliance comprising:

[0110] The inner pot has a cooking cavity inside for holding food. The inner pot wall includes a bottom, a side portion above the bottom, and at least one heat-conducting partition. The heat-conducting partition is provided at least between the bottom and the side portion. Along the extension direction of the generatrix of the inner pot wall, the heat conductivity of the heat-conducting partition is lower than that of at least one side of the inner pot wall.

[0111] A bottom heating assembly for heating at least the bottom of the pot, the bottom heating assembly including a bottom heating element for achieving the heating function;

[0112] An upper heating assembly, located above the bottom heating assembly, includes an upper heating element for achieving the heating function; and

[0113] A barrier mechanism is located between the bottom heating component and the upper heating component. The barrier mechanism is used to contact the inner pot to prevent the upper heating component from transferring heat to the bottom of the inner pot from the outside of the inner pot.

[0114] The control method includes:

[0115] During the boiling stage of rice cooking, at least after preset conditions are met, the upper heating component is controlled to operate, such that the temperature T of the bottom inner surface of the pot bottom is... 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 The temperature T of the inner surface of the side portion of the pot liner 侧 The range is: boiling point temperature < T 侧 ≤The sum of the boiling point temperature and 60℃, and the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

[0116] According to this application, the bottom and sides of the inner pot are each equipped with corresponding heating elements for heating. A barrier mechanism makes it difficult for heat from the bottom heating element to flow to the sides, and similarly, it makes it difficult for heat from the top heating element to flow to the bottom. A heat-conducting barrier mechanism makes it difficult for heat from the bottom of the inner pot to flow to the sides, and vice versa. Therefore, under the combined effect of the heat-conducting barrier and the barrier mechanism, the temperatures of the bottom and sides of the inner pot are basically determined by the power of their respective heating elements, allowing for independent temperature control of the bottom and sides. At the bottom of the inner pot, starch movement is hindered by the supporting force and friction of the inner surface, and gravity cannot change the position of the starch, making this the area prone to sticking. According to this application, by controlling the temperature of the inner surface of the bottom of the inner pot after the food has boiled and the starch is about to solidify, the starch at the bottom can be prevented from solidifying and sticking to the pot. Simultaneously, the higher temperature of the sides ensures that the food receives sufficient heat to ensure the rice is cooked thoroughly.

[0117] Optionally, the control method includes, after a preset condition is met, such that:

[0118] The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 80℃≤T 底 ≤The sum of the boiling point temperature and 3°C; and / or, the temperature T of the inner surface of the side portion. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

[0119] According to this application, after the food boils, the bottom temperature can prevent the starch adhesive from solidifying and sticking to the pot. When the food boils and the starch adhesive is about to solidify, the inner surface of the cooking vessel is kept at a certain temperature while the bottom temperature is controlled to prevent it from becoming too high. This ensures 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 side should not be too high, otherwise some sticking to the pot will still occur.

[0120] Optionally, the control method includes, after a preset condition is met, such that:

[0121] The temperature T of the bottom inner surface 底 The range is: 92℃≤T 底 ≤ Boiling point temperature; and / or, the temperature T of the inner surface of the side portion 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

[0122] According to this application, the temperature at the bottom of the pot can prevent sticking while ensuring the food is cooked thoroughly. After the food boils and the starch is about to solidify, the cooking appliance maintains a side temperature between the sum of the boiling point and 5°C and the sum of the boiling point and 20°C. Within this temperature range, the food receives more heat, ensuring the rice has a good texture and consistency. Simultaneously, the temperature difference between the rice near the side walls and the rice in the center of the pot is reduced, resulting in better uniformity in cooking the rice.

[0123] Optionally, the control method further includes, when the T 底 If the sum of the boiling point temperature and 4°C is greater than or equal to the sum of the boiling point temperature and 4°C, the preset condition is deemed to be met.

[0124] 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).

[0125] Optionally, the boiling stage includes a sequential temperature maintenance interval and a temperature rise interval, and the control method further includes adjusting the temperature T of the bottom inner surface of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

[0126] 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).

[0127] Optionally, the cooking appliance further includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control method further includes: during the boiling stage, acquiring a temperature to maintain the temperature; when the temperature sensing value of the temperature sensing device is greater than the temperature to maintain the temperature, and the difference between the two is greater than or equal to a preset rising temperature, determining that the cooking process has entered the heating range; when the temperature sensing value of the temperature sensing device is less than the sum of the temperature to maintain the temperature and the preset rising temperature, determining that the cooking process is in the temperature to maintain the temperature range.

[0128] According to this application, the method for determining whether a temperature range or a temperature rise range has been entered is simple and effective.

[0129] Optionally, 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 maintained temperature, wherein the first preset monitoring time is 2-4 minutes; and / or

[0130] The preset temperature rise is greater than or equal to 3°C.

[0131] According to this application, the method for obtaining the temperature is simple and effective. Setting a preset temperature rise of 3°C or greater allows for sensitive detection that the cooking process has entered the heating range.

[0132] Optionally, the range of ΔT is: 3℃≤ΔT≤20℃.

[0133] 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. Attached Figure Description

[0134] The following drawings, which are incorporated herein by reference as part of this application, are provided for understanding the application. The drawings illustrate representative embodiments of the application and are used to explain the principles of the application, not to limit it.

[0135] In the attached image:

[0136] Figure 1 This is a side cross-sectional view of a cooking appliance according to the first embodiment of this application;

[0137] Figure 2 for Figure 1 A schematic diagram of the side heating assembly;

[0138] Figure 3 for Figure 1 A schematic diagram of the bottom heating component;

[0139] Figures 4 to 6 for Figure 1 Side view diagrams of different examples of the inner pot;

[0140] Figure 7 for Figure 1 A schematic diagram of the barrier mechanism in the diagram;

[0141] Figure 8 and Figure 9 for Figure 1 A side sectional view of a portion of the structure of a cooking appliance, showing the barrier mechanism;

[0142] Figure 10 A side cross-sectional view of a cooking appliance according to the second embodiment of this application;

[0143] Figure 11 for Figure 10 A partial schematic diagram of the side support component of the side heating assembly;

[0144] Figure 12 This is a side cross-sectional schematic diagram of a cooking appliance according to the third embodiment of this application;

[0145] Figure 13 for Figure 12A side sectional view of the bottom heating assembly;

[0146] Figure 14 This is a side cross-sectional schematic diagram of a cooking appliance according to the fourth embodiment of this application;

[0147] Figure 15 for Figure 14 A side sectional view of the bottom heating assembly;

[0148] Figure 16 for Figure 15 Enlarged schematic diagram of section X in the middle;

[0149] Figure 17 for Figure 14 A side sectional view of a partial structure of the bottom heating assembly;

[0150] Figure 18 This is a side cross-sectional schematic diagram of a cooking appliance according to the fifth embodiment of this application;

[0151] Figure 19 and Figure 20 for Figure 18 Schematic diagrams of different examples of the inner pot in the pot;

[0152] Figures 21 to 30 for Figure 1 A partial side sectional view of the inner wall of the inner pot, showing different examples of the heat-conducting partition.

[0153] Figure 31 This is a side cross-sectional schematic diagram of a partial structure of a cooking appliance according to a specific embodiment of the present application, showing a barrier mechanism, a heat-conducting barrier, and an auxiliary heat-conducting barrier.

[0154] Figure 32 for Figure 1 A schematic diagram of another example of a side heating assembly for a cooking appliance;

[0155] Figure 33 This is a schematic diagram of some components of a cooking appliance according to a specific embodiment of this application, showing the inner pot and the side heating assembly;

[0156] Figure 34 for Figure 33 Top view of the component shown;

[0157] Figure 35 for Figure 33 A schematic diagram of the airflow generating device in the diagram;

[0158] Figure 36 for Figure 33 A schematic diagram of the side support component;

[0159] Figure 37 for Figure 33 A schematic diagram of the component from another angle;

[0160] Figure 38 This is a schematic diagram of some components of a cooking appliance according to a specific embodiment of this application, showing the inner pot and the side heating assembly;

[0161] Figure 39 This is a side cross-sectional schematic diagram of some components of a cooking appliance according to a specific embodiment of the present application, showing the pot body and the inner pot.

[0162] Figure 40 for Figure 39 A three-dimensional schematic diagram of the components;

[0163] Figure 41 This is a side cross-sectional schematic diagram of a cooking appliance according to the sixth embodiment of this application;

[0164] Figure 42 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;

[0165] Figure 43 A photograph of the inner pot of a cooking appliance after cooking rice according to a specific embodiment of this application. Detailed Implementation

[0166] 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.

[0167] To fully understand this application, a detailed description will be provided in the following description. 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. Obviously, the implementation of the 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, in addition to these detailed descriptions, this application may have other embodiments.

[0168] The ordinal numbers such as “first” and “second” used in this application are merely identifiers and have no other meaning, such as a specific order. Furthermore, 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.” The use of words such as “first,” “second,” and “third” does not indicate any order and can be interpreted as names.

[0169] It should be noted that the terms “upper,” “lower,” “front,” “back,” “left,” “right,” “inner,” “outer,” and similar expressions used in this application are for illustrative purposes only and are not intended to be limiting.

[0170] 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.

[0171] 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.

[0172] This application discloses a cooking utensil.

[0173] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings.

[0174] like Figure 1 As shown, in a specific embodiment, the cooking appliance 100 according to this application may include a pot body 12 and a lid 11. Typically, the pot body 12 is used to heat the inner pot 20, which is a cooking container for holding food. The internal space of the inner pot 20 is a cooking cavity. The pot body 12 may have a cylindrical (or other shaped) receiving cavity 14, from which the inner pot 20 can be freely placed or removed for easy cleaning. The inner pot 20 is made of metal and constructed as a rotating body with an opening and an inner cavity formed by the pot wall; that is, the inner pot 20 is constructed as a rotating body shape with an axis PA extending in the vertical direction as its axis (the inner pot wall is formed by rotating a fixed-shape generatrix around the axis PA by 360 degrees). The inner surface of the inner pot 20 has no coating, such as a non-stick coating. The capacity of the inner pot 20 is typically less than 6L; for example, the capacity of the inner pot 20 may be 2L or 4L. The lid 11 is pivotally connected to the pot body 12 via a pivot shaft for closing the pot body 12.

[0175] 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.

[0176] 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.

[0177] Understandably, the cooking appliance 100 is controlled by a control device.

[0178] The inner pot 20 has an inner pot wall 91 including a bottom 21 (bottom wall) and a side portion 24 (side wall) located above the bottom 21. The heating assembly 40 includes, for example, a bottom heating assembly 41 and a side heating assembly 44. The bottom heating assembly 41 is located at the bottom of the pot body 12, corresponding to the bottom 21 of the inner pot, and is positioned below the inner pot 20, for heating the bottom 21. The side heating assembly 44 is positioned corresponding to the side portion 24 of the inner pot, and surrounds the outer periphery of the side portion 24 for heating the side portion 24.

[0179] like Figure 2 As shown, the side heating assembly 44 includes a side support member 61 and a side heating member 62. The side support member 61 is, for example, constructed in an annular shape and used to surround the outer periphery of the pot side 24. The side support member 61 is, for example, constructed as a heat-insulating ring 63. The side heating member 62 is used to perform the heating function. The side heating member 62 is disposed on the side support member 61. For example, the side heating member 62 is constructed as an electromagnetic heating coil 54, which is wound around the outer surface of the side support member 61, thus the side heating assembly 44 is an electromagnetic heating device.

[0180] like Figure 3As shown, similar to the side heating assembly 44, the bottom heating assembly 41 includes a bottom support member 45 and a bottom heating member 46. The bottom support member 45 is disposed at the bottom of the pot body 12. The bottom heating member 46 is disposed on the bottom support member 45 and is used to realize the heating function. For example, the bottom heating member 46 is also constructed as an electromagnetic heating coil 54, which is wound around the lower surface of the bottom support member 45, thereby the bottom heating assembly 41 is also an electromagnetic heating device.

[0181] The bottom support member 45 can support the side heating assembly 44. Therefore, the receiving cavity 14 can be understood as being enclosed by the side heating assembly 44 and the bottom heating assembly 41. For example, the insulation ring 63 of the side heating assembly 44 forms the side wall of the receiving cavity 14, and the bottom support member 45 forms the bottom wall of the receiving cavity 14. Typically, the inner pot 20 is constructed in a rotating shape, and to accommodate the shape of the inner pot 20, the bottom heating assembly 46 is usually distributed in a disc or ring shape.

[0182] 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.

[0183] like Figure 42 As shown, the cooking process of the cooking appliance 100 includes, for example, a water absorption process, a boiling process, a simmering process, and a rice cooking process (each process is a stage).

[0184] 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.

[0185] 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).

[0186] 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.

[0187] 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.

[0188] 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.

[0189] The substance that causes rice to stick to the pot is mainly starch. During the cooking process, as the water temperature rises, the starch granules inside the rice grains expand and release into the water, forming a starch solution. In the initial stages of cooking, the starch granules only form a mixed solution with the water. At this time, most of the starch granules are in an ungelatinized state and are suspended in the mixed solution, while a small portion settles on the surface of the pot (in a non-stick state).

[0190] As cooking progresses, starch granules absorb heat and gradually gelatinize, forming a viscous substance called starch gum. Gelatinized starch granules have different adhesive strength than non-gelatinized ones; the gelatinized starch granules form starch gum, which has a stronger adhesive force. The gelatinized starch gum gradually adheres to the surface of the pot, and the number of starch granules transforming into starch gum gradually increases during the gelatinization process. When the water is about to boil away during the boiling stage, the starch gum has relatively low adhesion to the pot surface due to the presence of moisture, making it easy to scrape off or remove the starch gum adhering to the inner surface of the pot, thus maintaining a non-stick state at this point. If heating continues at a high temperature, the moisture between the starch gum and the inner surface of the pot gradually decreases, causing the adhesive force to gradually increase, eventually leading to sticking and even burning.

[0191] 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.

[0192] The process of cooking rice 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 fully cook the rice, it leads to increased sticking the longer it cooks. This explains why the rice doesn't stick in the early stages of cooking but sticks later, and why sticking usually occurs when the water has almost evaporated.

[0193] 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. 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 distribution are also more prone to sticking. Generally speaking, as... Figure 4 As shown, based on the amount of starch adhering to the inner surface of the inner wall of the inner pot 20, the inner wall of the inner pot 20 can be divided into the following areas:

[0194] 1. The area where starch moves freely and gravity can change the position of starch is called the non-starch adhesion area, or the third area 23 of the pot. Since starch hardly adheres to the third area 23 of the pot, sticking to the pot is almost non-existent.

[0195] 2. The area where starch movement is hindered by the supporting force and friction of the inner surface of the pot liner 20, but gravity can still change the position of the starch, is called the small amount of starch adhesion area, or the second area 22 of the pot liner, which is a slightly sticky area.

[0196] 3. The area where starch movement is hindered by the supporting force and friction of the inner surface of the pot liner 20, and gravity can no longer change the position of the starch, is called the starch sedimentation area, or the first area 21 of the pot liner, which is the area of ​​severe sticking.

[0197] In this application, as Figure 4As shown, the first region 21, the second region 22, and the third region 23 of the pot are divided according to the following method: In the cross section of the pot 20 passing through the axis PA (the cross section is in a vertical plane), the tangent at any point on the inner surface of the pot 20 has a first angle with the horizontal line on one side of the outer surface of the pot 20 and above the horizontal line. The portion with the first angle less than or equal to 31 degrees forms the first region 21 of the pot, the portion with the first angle greater than 31 degrees and less than 90 degrees forms the second region 22 of the pot, and the portion with the first angle greater than or equal to 90 degrees forms the third region 23 of the pot.

[0198] For example, the tangent LA at point A on the inner surface of the bottom of the pot liner 20 intersects the horizontal line LH, forming a first angle α on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle α is less than 31 degrees, thus the pot liner region at point A is the first pot liner region 21. The tangent LB at point B on the inner surface of the side of the pot liner 20 intersects the horizontal line LH, forming a first angle β on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle β is greater than 31 degrees and less than 90 degrees, thus the pot liner region at point B is the second pot liner region 22. The tangent LC at point C on the inner surface of the upper part of the pot liner 20 intersects the horizontal line LH, forming a first angle γ on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle γ is greater than 90 degrees, thus the pot liner region at point C is the third pot liner region 23.

[0199] The above scheme is an illustrative method of dividing the pot's inner liner. The division is mainly based on the different starch adhesive contents that can adhere to different areas. Generally speaking, the further down the liner, the more severe the sticking. The first area 21 of the inner liner is located at the bottom, forming the bottom wall of the inner liner 20, also called the bottom of the inner liner 21 (bottom wall of the inner liner). Regardless of the shape of the inner liner, it will have a first area 21. The second area 22 and the third area 23 of the inner liner provide the side walls of the inner liner 20, also collectively referred to as the side portion 24 (side wall of the inner liner). The inner liner 20 has at least one of the second area 22 and the third area 23. The side portion of the inner liner is located above the bottom of the inner liner.

[0200] exist Figure 5 and Figure 6In the example shown, the generatrix of the pot wall 91 is generally composed of multiple straight line segments. The first included angle of points on the inner surface of the pot 20 does not change continuously. Therefore, the horizontal line extending 2cm upwards from the lowest point of the inner surface of the pot 20 is defined as the bottom boundary line LD. The portion of the pot wall 91 not higher than the bottom boundary line LD is the bottom 21 of the pot, and the portion higher than the bottom boundary line LD is the side 24 of the pot. That is, the portion with a height difference of no more than 2cm from the lowest point of the inner surface of the pot 20 forms the bottom 21 of the pot, and the remaining portion is the side 24 of the pot. In other words, the portion always located at the very bottom is the starch precipitation zone.

[0201] 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.

[0202] To prevent sticking, the control device is configured to activate the heating element 40 during rice cooking when preset conditions are met. This ensures that the temperature of the inner surface of the pot bottom 21 is not lower than 65°C and not higher than the sum of the boiling point of water and 15°C. Taking water's boiling point as 100°C as an example, the maximum temperature of the inner surface of the pot bottom 21 will not exceed 103°C. At 103°C, the moisture in the starch adhesive adhering to the inner surface of the pot bottom 21 will not evaporate or will evaporate minimally, thus keeping the starch adhesive moist and preventing sticking. Of course, the lower the temperature of the inner surface of the pot bottom 21, the less impact it has on the moisture in the starch adhesive, and the less likely it is to stick. These preset conditions occur after the food in the pot 20 has boiled. For example, the following method can be used to determine whether the preset conditions are met.

[0203] When the cooking process enters the heating zone, it is considered that the preset conditions are met. Whether the heating zone has been entered can be determined based on the temperature change trend. For example, during the boiling stage, the control device acquires the temperature of the maintenance zone. When the temperature sensing value of the temperature sensing device is greater than the maintenance temperature, and the difference between the two is greater than or equal to the preset rising temperature, it is determined that the rice cooking process has entered the heating zone; when the temperature sensing value of the temperature sensing device is less than the sum of the maintenance temperature and the preset rising temperature, it is determined that the rice cooking process is still in the maintenance zone. 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 values ​​of the temperature sensing device within a first preset monitoring time is recorded as the maintenance temperature. The first preset monitoring time is, for example, 2-4 minutes. The temperature sensing device can be a temperature probe specifically used 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. Preferably, the temperature sensing value of the bottom temperature sensor 19 is used here to determine whether the maintenance zone and the heating zone have been entered.

[0204] 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.

[0205] 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.

[0206] In addition to the aforementioned preset condition of determining the temperature rise range during the boiling stage, another preset condition can be the temperature T of the inner surface of the bottom 21 of the pot. 底 Has the indicated temperature T0 been reached? If T 底 If the indicated temperature T0 is reached, the preset conditions are considered met. For example, during the cooking of rice, first, it is determined that the food in the inner pot 20 is boiling, and the boiling point of the food can be determined. Then, when the temperature T of the inner surface of the bottom 21 of the inner pot is reached... 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 temperature and 4℃.

[0207] 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 first region 21 of the pot during subsequent cooking, because the inner surface of the first region 21 of the pot will not be at the temperature point of the labeled temperature T0 for a long time. Thus, a brief "high temperature" state (the temperature point of the labeled temperature T0) on the inner surface of the first region 21 of the pot will not immediately cause the water in the starch adhesive to evaporate rapidly, nor will it cause sticking to the pan.

[0208] 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℃.

[0209] 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.

[0210] When the preset conditions are met, the heating component 40 is controlled to work, so that the average power of the bottom heating component 41 is lower than the average power of the side heating component 44 (that is, the heat source is switched), and then (for example in the rice cooking process) the aforementioned temperature control target of low temperature at the bottom is achieved.

[0211] 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.

[0212] 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 85°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.

[0213] 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.

[0214] 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℃.

[0215] 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℃.

[0216] 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.

[0217] 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.

[0218] In some examples where the side portion 24 of the pot includes a second region 22 and a third region 23, 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 second region 22 is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 40°C. More preferably, when the preset condition is met, the temperature of the inner surface of the second region 22 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. When the 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 third region 23 is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 60°C. More preferably, when the preset condition is met, the temperature of the inner surface of the third region 23 is not lower than the sum of the boiling point temperature and 5°C and not higher than the sum of the boiling point temperature and 20°C.

[0219] The reason why the temperature of the inner surface of the second region 22 and / or the third region 23 of the inner pot is not lower than the sum of the boiling point and 5°C is that this temperature ensures that the rice inside the pot has a higher temperature, thus ensuring that the rice receives more heat and has a good stickiness and texture. The reason why the temperature of the inner surface of the second region 22 and / or the third region 23 of the inner pot is not higher than the sum of the boiling point and 20°C is that if the temperature is too high, it will cause an excessive temperature difference between the rice around the sides of the pot and the rice in the center, thus reducing the uniformity of the cooked rice.

[0220] In this application, because the amount of starch adhering to the second region 22 of the pot is relatively small, even a moderate increase in temperature will not cause serious sticking. The third region 23 of the pot has almost no starch adhering to it, so there is no need to strictly control the temperature. In order to avoid sticking and to cook the rice properly, the temperature of the inner surface of the first region 21 of the pot is primarily controlled, and the temperature of the inner surface of the second region 22 of the pot is secondarily controlled.

[0221] 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.

[0222] 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).

[0223] 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.

[0224] 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.

[0225] After the preset conditions are met, the cooking appliance 100 reduces the power of the bottom heating component 41 and / or increases the power of the side heating component 44, making the side heating component 44 the main heat source, which can effectively control the bottom temperature of the inner pot 20 and prevent the rice from sticking to the pot.

[0226] Before the preset conditions are met, that is, before T 底 The temperature has not yet exceeded T, which corresponds to the boiling point of the food. 底 Before the preset heating temperature, the cooking appliance 100 can either make both the bottom heating element 41 and the side heating element 44 work, or make only the bottom heating element 41 work and the side heating element 44 not work.

[0227] After the preset conditions are met, the cooking appliance 100 reduces the power of the bottom heating element 41 or stops heating; simultaneously, it increases the power of the side heating element 44 or starts heating. Alternatively, 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. Or, after the preset conditions are met, the power of the bottom heating element 41 can be reduced first, and then increased when the temperature of the inner surface of the bottom 21 of the pot pot does not reach 80°C.

[0228] During rice cooking, once preset conditions are met, the bottom heating element 41 is first deactivated. When the temperature sensor indicates that the inner surface temperature of the side portion 24 of the pot has reached the sum of the boiling point and 40°C, but the inner surface temperature of the bottom portion 21 has not reached 80°C, the bottom heating element 41 is then activated again. Alternatively, once preset conditions are met, the bottom heating element 41's power is first reduced. When the temperature sensor indicates that the inner surface temperature of the side portion 24 of the pot has reached the sum of the boiling point and 40°C, but the inner surface temperature of the bottom portion 21 has not reached 80°C, the bottom heating element 41's power is then increased.

[0229] 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).

[0230] The rated power of the side heating assembly 44 is, for example, 100W to 1000W, 300W to 500W, or 400W.

[0231] like Figure 1 As shown, the bottom heating assembly 41 is positioned at least corresponding to the bottom 21 of the inner pot. The side heating assembly 44 is positioned at least partially corresponding to the side portion 24 of the inner pot. Preferably, the bottom heating assembly 41 is positioned corresponding to the bottom 21 of the inner pot. The side heating assembly 44 is positioned corresponding to the side portion 24 of the inner pot. For example, a bottom gap 103 is provided between the bottom heating assembly 41 and the outer surface of the inner pot 20. A side gap 13 is provided between the side heating assembly 44 and the outer surface of the inner pot 20. It is understood that both the bottom gap 103 and the side gap 13 are part of the receiving cavity 14.

[0232] Preferably, the cooking appliance 100 further includes a blocking mechanism 51 located between the bottom heating element 46 and the side heating element 62. This blocking mechanism 51 prevents the side heating element 44 from transferring heat to the bottom 21 of the inner pot from the outside of the pot body 20, for example, to prevent the bottom gap 103 from communicating with the side gap 13. For example, the blocking mechanism 51 is an annular structure surrounding the outer periphery of the inner pot 20, having two opposing sides, one side contacting the outer surface of the inner pot 20 and the other side contacting the pot body 12 (e.g., the cavity wall of the receiving cavity 14), thereby blocking the bottom gap 103 from the side gap 13. Thus, the heat from the bottom heating element 41 is blocked by the blocking mechanism 51, making it more difficult for it to flow to the side, and the heat from the side heating element 44 is also blocked by the blocking mechanism 51, making it more difficult for it to flow to the bottom. This results in the temperature of the bottom 21 and the side 24 of the inner pot being primarily determined by the power of their respective heating elements, which is beneficial for zoned temperature control of the bottom and sides.

[0233] like Figure 1 and 7 As shown, the barrier mechanism 51 can be configured as a sealing ring 16. The sealing ring 16 has two opposite sides, one side for contacting the pot body 12 and the other side for contacting the outer surface of the inner pot 20, so that the bottom gap 103 and the side gap 13 are not in communication. For example, the sealing ring 16 is used to surround the outer periphery of the inner pot 20, with the outer periphery of the sealing ring 16 contacting the pot body 12 and the inner periphery of the sealing ring 16 contacting the inner pot 20, so that the bottom gap 103 and the side gap 13 are not in communication.

[0234] like Figure 7 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.

[0235] like Figure 8 As shown, optionally, the inner circumferential side of the sealing ring 16 includes a bent structure 16B, at least a portion of which is configured to bend from inward and downward to outward and upward. Thus, when the inner pot 20 is placed in the pot body 12, the inward and downward extending portion of the bent structure 16B can contact the bottom heating assembly 41 (specifically, the bottom support member 45), and the outward and upward extending portion of the bent structure 16B can contact the outer surface of the inner pot 20. Therefore, the bent structure 16B can tightly seal the side gap 13 and the bottom gap 103.

[0236] For example, the bent structure 16B includes a connecting portion 16H, a supporting portion 16C, and a sealing portion 16J connected in sequence. The connecting portion 16H is located on the outer periphery of the sealing ring 16 and is used to connect with the pot body 12; for example, a sealing ring mounting groove 16A is provided in the connecting portion 16H. The supporting portion 16C extends downward from the connecting portion 16H, for example, extending inward and downward, to contact the pot body 12. The sealing portion 16J extends upward from the supporting portion 16C so that the pot body 20 presses against the sealing portion 16J when it is placed in the pot body. Further, the sealing portion 16J includes a first sealing portion 16D and a second sealing portion 16E connected in sequence. One end of the first sealing portion 16D is connected to the supporting portion 16C and extends upward (e.g., inward and upward) from the supporting portion. An angle (not 0°) is formed between the first sealing portion 16D and the supporting portion 16C. The other end of the first sealing portion 16D is connected to the second sealing portion 16E. An angle (not zero) is formed between the first sealing portion 16D and the second sealing portion 16E. For example, the second sealing portion 16E extends outward and upward from the first sealing portion 16D. The connection between the first sealing portion 16D and the second sealing portion 16E is used to abut against the inner pot 20, or the second sealing portion 16E is used to abut against the inner pot 20.

[0237] The bent structure 16B includes a support portion 16C, a first sealing portion 16D, and a second sealing portion 16E. The support portion 16C is used to contact the upper surface of the bottom support member 45 or other pot body components, thereby supporting the sealing ring 16. The sealing portion 16J is bent (flexed) and protrudes towards the inner pot 20, making it easier to contact the outer surface of the inner pot 20 and improving the sealing performance.

[0238] Furthermore, such as Figure 9 As shown, the bending structure 16B may further include a fold-back portion 16F. The fold-back portion 16F extends downward from the second sealing portion 16E, for example, bending outward and downward to approach the outer periphery of the sealing ring 16. Thus, the bending structure 16B is bent almost 360 degrees, forming a cavity 16G inside the bending structure 16B. For example, the fold-back portion 16F, the sealing portion 16J, and the support portion 16C surround the cavity 16G. The air inside the cavity 16G is a poor conductor of heat, helping to block heat transfer between the bottom and the sides.

[0239] In the illustrated embodiment, each of the support portion 16C, the first sealing portion 16D, the second sealing portion 16E, and the folding portion 16F extends in a straight line, with a bending angle of approximately 90 degrees at the points of connection between any two. However, the bending structure 16B can also be constructed as a curved bend.

[0240] Of course, the outer periphery of the sealing ring 16 can also be connected to the bottom heating assembly 41. For example, the sealing ring mounting groove 16A faces downwards, allowing the bottom support member 45 to be inserted therein. Alternatively, the connecting portion 16H of the sealing ring 16 is held between the side support member 61 and the bottom support member 45. Or, the sealing ring 16 is generally constructed as a cylinder with its axial direction pointing up and down, with its lower side mounted on the bottom support member 45 and its upper side used to contact the outer surface of the pot liner 20.

[0241] exist Figure 10 and Figure 11 In the illustrated embodiment, the barrier mechanism 51 of the cooking appliance 200 is disposed at the bottom of the side heating assembly 44. For example, the barrier mechanism 51 is formed at the bottom of the side support member 61. For example, the bottom of the side support member 61 is provided with an annular second protrusion structure 68 extending inward in the radial direction, the second protrusion structure 68 for contacting the inner pot 20, thereby forming the barrier mechanism 51. The second protrusion structure 68 may be formed, for example, by constructing a flange or rib at the axial end of the side support member 61. In this embodiment, the annular inner circumferential side of the second protrusion structure 68 contacts the inner pot 20, and the outer circumferential side is connected to (contacts) the pot body 12.

[0242] exist Figures 12 to 17 In the illustrated embodiment, the barrier mechanism 51 of the cooking appliances 300 and 400 is disposed on the top of the bottom heating assembly 41. For example, it is disposed on the top of the bottom support member 45. For example, the top of the bottom support member 45 is provided with an annular first protrusion structure 47, which contacts the inner pot 20, thereby forming the barrier mechanism 51. Figure 13 In the example, the inner circumferential side of the first protrusion structure 47 contacts the inner pot 20, and the outer circumferential side is connected to the pot body 12. Figure 15 In the example, the annular side (upper side) of the first protrusion structure 47 along the axial direction contacts the inner pot 20, and the other side (lower side) along the axial direction is connected to the pot body 12. Figure 17 In the example, the annular side (upper side) of the first protrusion structure 47B along the axial direction, which is also the inner circumference side, contacts the inner pot 20, and the other side (lower side) along the axial direction, which is also the outer circumference side, is connected to the pot body 12.

[0243] The barrier mechanism 51 may include a high thermal resistance material. For example, the barrier mechanism 51 may also include a high thermal resistance heat insulation sleeve 89 (e.g., a silicone sleeve, see [link]) disposed on the outer surface of the first protrusion structure 47 or the second protrusion structure 68. Figure 16 and Figure 17This further prevents heat conduction between the bottom and sides. The barrier mechanism 51 may also include a reflective material or have a reflective coating, for example, a reflective material or reflective coating provided on the first protrusion structure 47 or the second protrusion structure 68, which can also prevent heat conduction between the bottom and sides.

[0244] exist Figures 18 to 20 In the illustrated embodiment, the outer surface of the inner pot 20 of the cooking appliance 500 is provided with a radially outwardly extending annular inner pot protrusion structure 25. The inner pot protrusion structure 25 is used to contact the pot body 12, for example, to contact the bottom support member 45, thereby forming a barrier mechanism 51. The inner pot protrusion structure 25 can also be used to contact the side heating assembly 44 (e.g., the side support member 61). In such an embodiment, the annular inner circumferential side of the inner pot protrusion structure 25 is connected to (contacts) the inner pot 20, and the outer circumferential side contacts the pot body 12.

[0245] The aforementioned first protrusion structure 47, second protrusion structure 68, and inner pot protrusion structure 25 can also be used in combination. Alternatively, a portion of the barrier mechanism 51 is formed on the outer surface of the inner pot 20, and another portion is formed on the pot body 12, with the two portions in contact. Alternatively, the barrier mechanism 51 includes multiple annular ribs, each rib having one side in contact with the pot body 12 and the other side in contact with the inner pot 20, meaning that each rib prevents the bottom gap 103 from communicating with the side gap 13, resulting in better heat insulation from multiple ribs. The ribs can be arranged in the radial and / or axial directions. For example, Figure 17 In the example, the bottom heating assembly 41 is provided with two first protruding structures 47A and 47B, which is a specific example of using multiple ribs for heat insulation. All the multiple ribs can be provided in the pot body 12, all in the inner pot 20, or some in the pot body 12 and some in the inner pot 20.

[0246] like Figure 4 As shown, the inner pot 20 has a radially outwardly extending flange 27 at its opening. (As shown...) Figure 10 , Figure 12 , Figure 14 and Figure 18As shown, at the blocking mechanism 51, the pot contact portion 102 on the outer surface of the inner pot 20 contacts the pot body contact portion 101 of the pot body 12. A first distance D1 is maintained vertically between the pot body contact portion 101 and the highest point of the periphery of the opening of the receiving cavity 14. A second distance D2 is maintained vertically between the pot contact portion 102 and the lower surface of the pot rim flange 27 of the inner pot 20. D2 is greater than D1, so that when the inner pot 20 is placed in the pot body 12, it is supported by the blocking mechanism 51, rather than the flange 27, thus ensuring that the blocking mechanism 51 blocks the bottom gap 103 and the side gap 13. Preferably, D2 is less than or equal to the sum of D1 and 10 mm, so that the inner pot 20 does not protrude too much from the pot body 12, and the pot rim of the inner pot 20 can make good contact with the pot rim sealing ring in the lid 11. In other words, when the inner pot 20 is placed in the receiving cavity 14, the blocking mechanism 51 abuts against and supports the inner pot 20, so that there is a gap in the vertical direction between the flange 27 of the inner pot 20 and the middle plate 12A of the pot body 12 (the middle plate 12A surrounds the receiving cavity 14). This gap is less than or equal to 10 mm.

[0247] The inner pot 20 is typically made of metal. Metal is a good conductor of heat, so after a certain time, the temperature of the inner pot wall 91 tends to be uniform, which is not conducive to zoned temperature control. To prevent heat transfer within the inner pot 20 itself between the side 24 and the bottom 21, preferably, as... Figure 21 As shown, a heat-conducting partition 70 is provided in the pot wall 91 between the bottom 21 and the side 24 of the pot 20, extending for a full circumference. The pot 20 is typically a rotating structure, formed by a generatrix around the axis PA. Along the extension direction DG of the generatrix of the pot wall 91, the thermal conductivity of the heat-conducting partition 70 is lower than that of the bottom 21 and the side 24 of the pot 20.

[0248] In this application, thermal conductivity can be understood as thermal resistance or thermal conductivity coefficient. Good thermal conductivity, i.e., low thermal resistance (high thermal conductivity coefficient), results in fast heat transfer and makes it relatively easier to form a uniform temperature. Poor thermal conductivity, i.e., high thermal resistance (low thermal conductivity coefficient), results in slow heat transfer and makes it relatively difficult to form a uniform temperature. Therefore, when the pot wall 91 is provided with a thermally conductive partition 70, the thermally conductive partition 70 divides the pot wall 91 into multiple regions. The thermal conductivity of the thermally conductive partition 70 is poor, making it difficult for heat to transfer between the two pot wall regions on its two sides. When the temperature on one side changes, it is difficult for heat to transfer to the other side (at least the heat transfer speed is slowed down), so that the two pot wall regions on its two sides can have different temperatures, thereby allowing the temperature of the two regions to be controlled separately.

[0249] The heat-conducting partition 70 can also be considered as part of other pot wall regions connected to it; that is, the pot wall 91 comprises multiple continuously distributed regions, and the heat-conducting partition 70 is located in one of these regions for connection to another region. For example... Figure 21 In this context, the heat-conducting partition 70 can be regarded as the edge of the bottom 21 of the pot, or the edge of the side 24 of the pot, or part of the heat-conducting partition 70 belongs to the bottom 21 of the pot and the other part belongs to the side 24 of the pot.

[0250] Based on the above division rules for the side portion 24 and the bottom portion 21 of the pot, the pot wall 91 at the first included angle of 31 degrees is located at the heat-conducting isolation portion 70, that is, the heat-conducting isolation portion 70 is constructed at the pot wall 91 at the first included angle of 31 degrees. Alternatively, the pot wall 91 extending 2 cm upward from the lowest point of the inner surface of the pot 20 is located at the heat-conducting isolation portion 70, that is, the heat-conducting isolation portion 70 is constructed at the pot wall 91 extending 2 cm upward from the lowest point of the inner surface of the pot 20.

[0251] The thermally conductive partition 70 serves to delineate the temperature zones. When zoned temperature control is also required between the second zone 22 and the third zone 23 of the pot, a thermally conductive partition 70 can be provided between the second zone 22 and the third zone 23 of the pot, that is, a thermally conductive partition is provided on the pot wall at the first included angle of 90 degrees.

[0252] The thermally conductive partition 70 can be constructed in various ways.

[0253] For example, at the heat-conducting partition 70, the thickness of the pot wall 91 is less than the thickness of the pot walls 91 on both sides. That is, the heat-conducting partition 70 is constructed by thinning the thickness of the pot walls 91. For example, Figure 21 In the process, the wall thickness of the heat-conducting partition 70 is less than that of the bottom 21 and the side 24 of the pot. When the thickness of the pot wall 91 becomes thinner, the flow path of heat flow narrows, the flow is obstructed, and thus the thermal resistance increases.

[0254] Alternatively, at the heat-conducting partition 70, the pot wall 91 may be made of a high-thermal-resistance material with a thermal conductivity lower than that of the pot body. That is, the heat-conducting partition 70 is constructed by increasing the thermal resistance of the pot wall 91 material (i.e., reducing the thermal conductivity of the material). For example, if the pot body 20 is made of metal, at the heat-conducting partition 70, part or all of the pot wall material may be replaced with a high-thermal-resistance material (e.g., non-metallic polymers, non-metallic compounds, porous materials, ceramic materials, silicone, fiberglass wool, asbestos, silicates, aerogel felt, etc.), thereby increasing the thermal resistance of the heat-conducting partition 70.

[0255] exist Figures 21 to 23In the illustrated embodiment, the thickness of the pot wall 91 is reduced by constructing grooves 79 in the pot wall 91, thereby constructing a heat-conducting partition 70. For example, the heat-conducting partition 70 includes one groove 79 or at least two grooves 79 arranged along the extension direction DG of the generatrix of the pot wall 91, the grooves 79 extending a full circumference of the pot 20. It should be noted that the multiple grooves 79 constituting the same heat-conducting partition 70 are adjacent to each other and not too far apart. For example, along the extension direction DG of the generatrix of the pot wall 91, the length SD of the heat-conducting partition 70 is less than or equal to 30 mm and greater than or equal to 10 mm. The length SD of the heat-conducting partition 70 is, for example, 10 mm, 15 mm, 20 mm, 25 mm, 30 mm, etc.

[0256] Along the extension direction DG of the generatrix of the inner pot wall, the length CD of the inner pot wall 91 between the openings of two adjacent grooves 79 (see...). Figure 23 The length CD of the pot wall 91 between the openings of two adjacent grooves 79 is greater than or equal to 1 mm to ensure the strength of the pot liner 20. Along the extension direction DG of the generatrix of the pot liner wall, the length CD of the pot wall 91 between the openings of two adjacent grooves 79 is less than or equal to 3 mm. This ensures that the multiple grooves 79 are not too far apart, and the grooves 79 have a certain continuity, which can significantly improve local thermal resistance. The length CD can be, for example, 1 mm, 1.5 mm, 2 mm, 2.5 mm, 3 mm, etc.

[0257] For ease of processing, the length SDS of a single groove 79 along the extension direction DG of the generatrix of the pot wall 91 is not less than 1 mm. This can also be understood as a protrusion 81 being provided between two adjacent grooves 79. The minimum length of the protrusion 81 along the extension direction DG of the generatrix of the pot wall 91 is greater than or equal to 1 mm. The minimum length of the protrusion 81 along the extension direction DG of the generatrix of the pot wall 91 is less than or equal to 3 mm. The minimum length of the protrusion 81 can be, for example, 1 mm, 1.5 mm, 2 mm, 2.5 mm, 3 mm, etc.

[0258] In the example of constructing the groove 79, when the thermally conductive barrier 70 includes only one groove 79, the width of the opening of the groove 79 is equal to the length SD of the thermally conductive barrier 70 (see [reference]). Figure 22 When the thermally conductive barrier 70 includes a plurality of grooves 79, the total span of all the grooves 79 is the length SD of the thermally conductive barrier 70 (see [reference]). Figure 23 Alternatively, the length SD of the thermally conductive partition 70 is limited to 30mm, and all grooves 79 within a 30mm width are considered as grooves of the same thermally conductive partition 70. When the thermally conductive partition 70 includes multiple grooves 79, the lengths of the various grooves 79 may be the same or different, and the distances between the grooves may be the same or different.

[0259] Groove 79 can be an arc-shaped groove (see...) Figure 23), or rectangular slot (see Figure 21 ), or V-groove (see Figure 22 The groove 79 is preferably formed on the outer surface of the inner pot wall 91, so that the groove 79 can be formed by stamping after the inner pot 20 is formed, which simplifies the processing technology. The groove 79 can also be formed on the inner surface of the inner pot wall 91. To ensure the strength of the inner pot 20, the minimum thickness TMIN of the inner pot wall 91 at the groove 79 is not less than 0.3 mm (see [reference]). Figure 22 The minimum thickness TMIN is, for example, no more than 1.5 mm, thereby effectively improving the thermal resistance of the thermally conductive partition 70. The minimum thickness TMIN is, for example, 0.3 mm, 0.6 mm, 0.9 mm, 1.2 mm, 1.5 mm, etc.

[0260] Figures 24 to 30 An example is shown of constructing a thermally conductive partition 70 by replacing part or all of the material of the inner pot wall 91 with a high thermal resistance material 52.

[0261] exist Figures 24 to 26 In the embodiment shown, a groove 79 is constructed on the inner wall 91 of the pot, and then the groove 79 is filled with a high thermal resistance material 52. Figures 21 to 23 The implementation method is similar. For example, one or more grooves 79 can be constructed on the pot wall 91 along the extension direction DG of the generatrix of the pot wall 91, and a high thermal resistance material 52 can be embedded in each groove 79. This is equivalent to... Figures 21 to 23 Based on the implementation method, an additional step of filling with high thermal resistance material 52 is added.

[0262] When the thermally conductive barrier 70 includes multiple grooves 79, the lengths of the grooves 79 may be the same or different (see [reference]). Figure 26 The distance between the grooves 79 can be the same or different. After filling with the high thermal resistance material 52, the total thickness of the pot wall 91 remains unchanged, thus the pot 20 has good strength. This implementation is equivalent to replacing the original metal material of the pot wall 91 with the high thermal resistance material 52 in the thickness direction of the pot wall 91.

[0263] Along the extension direction DG of the generatrix of the pot wall 91, the length SD of the thermally conductive partition 70 is less than or equal to 30 mm and greater than or equal to 10 mm. In other words, along the extension direction DG of the generatrix of the pot wall 91, the span of the entire high thermal resistance material 52 is 10 mm to 30 mm. The high thermal resistance material 52 can fill one side of the outer surface of the pot wall 91 (see...). Figure 24 It can also be filled on one side of the inner surface of the inner wall 91 of the pot (see...). Figure 25 ).

[0264] exist Figures 27 to 29In the illustrated embodiment, along the extension direction DG of the generatrix of the pot wall 91, the high thermal resistance material 52 is sandwiched between the low thermal resistance material (e.g., metal) constituting the pot wall 91. This embodiment is equivalent to replacing all the original metal material of the pot wall 91 with the high thermal resistance material 52 in the thickness direction of the pot wall 91, that is, in... Figures 24 to 26 Based on the embodiment shown, the content of high thermal resistance material 52 is further increased. Thus, at and near the thermally conductive partition 70, the pot wall 91 is composed of alternating high thermal resistance material 52 and low thermal resistance material.

[0265] Along the extension direction DG of the generatrix of the pot wall 91, the length SD of the thermally conductive partition 70 is less than or equal to 30 mm and greater than or equal to 10 mm. In other words, along the extension direction DG of the generatrix of the pot wall 91, the length of all high thermal resistance material 52 is 10 mm to 30 mm. When the thermally conductive partition 70 includes multiple segments of high thermal resistance material 52, the lengths of each segment of high thermal resistance material 52 can be the same or different, and the distances between the segments can be the same or different. For ease of processing, the length of each segment of high thermal resistance material 52 along the extension direction DG of the generatrix of the pot wall 91 is not less than 1 mm.

[0266] The high thermal resistance material 52 and the metal material (or other low thermal resistance material) of the pot wall 91 can be connected by bonding, casting, or other methods. To ensure a strong connection, preferably, such as... Figure 25 As shown, the groove opening tapers inward, which serves to limit and hold the high thermal resistance material 52. Figure 27 As shown, the metallic material has a dovetail groove at the end along the direction DG, which holds the high thermal resistance material 52 in place. For example... Figure 30 As shown, the surface of the pot wall 91 that contacts the high thermal resistance material 52 is provided with multiple granular protrusions 82, which increase the contact area between the low thermal resistance material and the high thermal resistance material 52. Each granular protrusion has a size of 0.1 mm to 0.5 mm, meaning each dimension in the length, height, and width is 0.1 mm to 0.5 mm. For example, each dimension in the length, height, and width is 0.1 mm, 0.2 mm, 0.3 mm, 0.4 mm, 0.5 mm, etc. The gap between the granular protrusions 82 is 0.2 mm to 0.5 mm, for example, 0.2 mm, 0.3 mm, 0.4 mm, 0.5 mm, etc. The granular protrusions 82 are, for example, sprayed onto the surface of the low thermal resistance material. The above-mentioned dimensional parameters of the granular protrusions 82 are suitable for pot walls with a conventional thickness.

[0267] To accommodate the rotating shape of the inner pot 20, the bottom heating element 46 is typically arranged in a disc or ring configuration. Preferably, the outer diameter of the bottom heating element 46 is smaller than the inner diameter of the heat-conducting partition 70, so that the heat from the bottom heating assembly 41 is minimized from radiating to the sides.

[0268] like Figure 31 As shown, at the barrier mechanism 51, the outer surface of the inner pot 20 has an inner pot connection portion 104 for connecting to the barrier mechanism 51 (the inner pot contact portion 102 mentioned above is an example of the inner pot connection portion 104), and the inner pot connection portion 104 is located above the heat-conducting partition portion 70. This allows the barrier mechanism 51 to be closer to the side portion 24 of the inner pot, resulting in more space in the bottom gap 103, thus allowing for a larger and more powerful bottom heating element 46. During cooking, the bottom heating element 41 is the main heat source, and bottom heating is used most of the time. High bottom heating power is beneficial for improving heating efficiency and shortening cooking time. At the same time, the barrier mechanism 51 prevents heat from the side heat source from radiating to the area below the heat-conducting partition portion 70, and therefore to the bottom 21 of the inner pot. This helps to keep the bottom 21 of the inner pot at a low temperature during the rice-simmering stage, preventing sticking.

[0269] like Figure 31 As shown, two thermally conductive barriers 70 can be spaced vertically between the two temperature control zones of the pot liner 20 to better block heat transfer. The two thermally conductive barriers 70 are a first thermally conductive barrier 80 and a second thermally conductive barrier 72, with the first thermally conductive barrier 80 located above the second thermally conductive barrier 72. The pot liner connecting portion 104 is located above the first thermally conductive barrier 80. The first thermally conductive barrier 80 is located between the pot liner connecting portion 104 and the second thermally conductive barrier 72. The first thermally conductive barrier 80 and the second thermally conductive barrier 72 serve the same function: to create a heat exchange barrier between the bottom and sides of the pot liner 20 itself. Along the extension direction DG of the generatrix of the pot liner 20, the length of the first thermally conductive barrier 80 is SDA, and the distance between the pot liner connecting portion 104 and the second thermally conductive barrier 72 is PD. Preferably, SDA ≥ 0.1PD. More preferably, 0.2PD ≤ SDA ≤ 0.6PD. PD is, for example, 10mm to 50mm. SDA is, for example, 10mm to 30mm.

[0270] The first thermally conductive partition 80 and the second thermally conductive partition 72 may have the same or different structures.

[0271] Along the extension direction DG of the generatrix of the pot wall, the thermal conductivity of the heat-conducting partition 70 can be lower than that of one of the two sides of the pot wall, which also allows for a significant temperature difference between the two sides of the heat-conducting partition 70. Preferably, the thermal conductivity of the heat-conducting partition 70 is lower than that of the pot wall above it. For example, if the heat-conducting partition forms the entire bottom of the pot, and the thermal conductivity of the bottom of the pot is lower than that of the side of the pot, heat transfer from the side to the bottom can be reduced.

[0272] By combining the barrier mechanism with the heat-conducting partition, the heat transfer barrier between the side and the bottom can be achieved from both the heat source and the heat transfer of the pot itself. Regardless of the heating method used (heat radiation heating, heat convection heating, electromagnetic heating, etc.), independent temperature control of the side and bottom can be achieved well.

[0273] like Figure 32 As shown, the side heating assembly 44 includes an annular (e.g., circular) heating coil 48 that surrounds the inner pot 20. When the heating coil 48 is in operation, it generates heat as a whole, integrating the side support member 61 and the side heating member 62 to provide even heat to the side of the inner pot 20. An additional temperature sensor 17 can be provided on the side heating assembly 44. The additional temperature sensor 17 can be used to sense the temperature of the side heating assembly 44, or it can be used to sense the temperature of the outer surface of the side of the inner pot 24 (e.g., the additional temperature sensor 17 is an infrared temperature sensor).

[0274] like Figures 33 to 37 As shown, the side heating assembly 44 includes an airflow generating device 30, thus the side heating assembly 44 is a hot air convection heating device. In this embodiment, the side gap 13 becomes an airflow channel 13, and the airflow generating device 30 is used to generate airflow in the airflow channel 13. The airflow makes the air temperature in the airflow channel 13 uniformly distributed, so that the side 24 of the pot can be heated evenly. The blocking mechanism 51 contacts the pot body 12 and the pot 20 respectively, so that the blocking mechanism 51, the pot body 12, and the pot 20 form the airflow channel 13. The blocking mechanism 51 is used to block the airflow channel 13 to prevent the airflow in the airflow channel 13 from flowing downward. The blocking mechanism 51 allows the airflow to flow on the side of the pot 20 without leaking to the bottom 21 of the pot, which is beneficial for precise temperature control of the side 24 and the bottom 21 of the pot.

[0275] Specifically, the airflow generating device 30 is fitted against the outer peripheral side of the side support member 61. For example... Figure 34 and Figure 35 As shown, the airflow generating device 30 has an airflow inlet 34 and an airflow outlet 35. (As indicated...) Figure 36 As shown, the side support component 61 is provided with an air inlet 66 corresponding to the airflow inlet 34 and an air outlet 67 corresponding to the airflow outlet 35. When the airflow generator 30 is working, the airflow flows out from the airflow outlet 35 of the airflow generator 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 air outlet 67, and then returns to the airflow generator 30 from the airflow inlet 34 (see...). Figure 34 (The red arrow in the image).

[0276] like Figure 35As 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. 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 liner 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. Figure 36 As shown, the side support member 61 is provided with a through groove 69 at the position corresponding to the baffle plate 39 of the airflow generating device 30, for the baffle plate 39 to pass through and contact the pot liner 20.

[0277] 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.

[0278] The housing assembly 31 is also provided with an air outlet 32D. One end of the air outlet 32D forms an air outlet 35, and the other end is located on the side wall of the mounting cavity 36. The duct wall of the air outlet 32D includes a guide wall 32G that forms part of the outer surface of the housing assembly 31. The air outlet 32D is inclined relative to the side support member 61. In the projection of the cooking appliance along the axial direction DF of the cylindrical surface of the side support member 61, the acute angle formed between the guide wall 32G of the air outlet 32D and the side support member 61 is less than or equal to 45°. This allows the air outlet 32D to extend substantially along the tangent of the side support member 61 at the air outlet 35, thereby allowing airflow to enter the airflow channel 13 tangentially, which facilitates unidirectional airflow in the annular path. To better guide the airflow and reduce turbulence at the air outlet 35, this angle can be selected from one of 10°, 15°, 20°, or 25°.

[0279] The housing assembly 31 is also provided with a mounting slot 32B for mounting an additional temperature sensor 17. The opening of the mounting slot 32B faces upwards, meaning the additional temperature sensor 17 is inserted into the mounting slot 32B from above. The temperature-sensing part 73 of the additional temperature sensor 17 extends from the opening to contact the side heating element 62, thereby allowing the additional temperature sensor 17 to sense the temperature of the side heating element 62. The additional temperature sensor 17 can also be configured to sense the temperature of the pot side 24 or the temperature of the insulation ring 63. Alternatively, the additional temperature sensor 17 can be directly mounted on the side support member 61.

[0280] The side heating element 62 is configured as a heating element 64, for example. The two ends of the heating element 64 are connected by fasteners 65, so that the heating element 64 is tightly clamped to the outer surface of the insulation ring 63. The fastener 65 is, for example, a tension spring. An additional temperature sensor 17 is provided between the insulation ring 63 and the heating element 64, or at least the temperature-sensing part of the additional temperature sensor 17 is sandwiched between the insulation ring 63 and the heating element 64, so that the additional temperature sensor 17 can sense the temperature of the side heating assembly 44. There may be one or more heating elements 64.

[0281] The side heating assembly 44 may include a plurality of side heating elements 62 arranged in a vertical direction. The control device is further configured to control the number of side heating elements 62 used for heating according to the amount of food. Specifically, the more food there is, the more side heating elements 62 are used for heating, and the lower side heating elements 62 are preferentially heated.

[0282] For example, the side heating assembly 44 includes N side heating elements 62 arranged vertically for heating, with the N elements numbered sequentially from bottom to top as 1, 2...N. The control device is further configured to divide the amount of food to be cooked into N consecutive food quantity ranges based on the quantity of food. The smaller the number of the food quantity range, the less food is in that range. Specifically, when the actual amount of food to be cooked falls into the Mth food quantity range, the control device heats the first to the Mth side heating elements 62.

[0283] Alternatively, the control device calculates the height of the ingredients based on the quantity, then determines one of the multiple heating elements corresponding to the ingredient height (e.g., the horizontal plane at the ingredient height passes through this heating element), and activates this heating element and the heating elements below it. The height of the ingredients varies with the quantity. The side heating element 44 heats the side of the inner pot 20; the side heating height varies depending on the height of the heating element. The side heating height adjusts with the quantity of ingredients; the more ingredients, the higher the heating height, and the less ingredients, the lower the heating height. This avoids energy waste and prevents the rice from becoming dry and hard on the surface.

[0284] For example, the side heating element 62 includes multiple heating elements 64, all of which are disposed on the side support element 61 and arranged vertically, so that each heating element 64 forms a side heating element 62. The two ends of the heating elements 64 tend to form airflow channels at the locations of the fasteners 65, creating weak heating points. Therefore, the positions of the fasteners 65 are spaced apart along the circumferential direction of the insulation ring 63 to prevent the weak heating points from concentrating. In the illustrated example, the side heating assembly 44 includes two side heating elements 62A and 62B. The two fasteners 65 are spaced 180 degrees apart along the circumferential direction of the insulation ring. Of course, the side heating assembly 44 may include more side heating elements 62.

[0285] When the side heating component 44 is an electromagnetic heating device, the height of the side heating can be varied by arranging multiple electromagnetic heating coils 54 along the vertical direction.

[0286] like Figure 38 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.

[0287] Because of the thermal resistance between the temperature control switch 75 and the heat source, the temperature control switch 75 exhibits a lag in detecting the heat source's temperature. When the actual temperature of the heat source reaches the trigger temperature of the temperature control switch 75, but the actual temperature of the temperature control switch 75 has not yet reached its trigger temperature, the heating element 64 continues to heat until the actual temperature of the temperature control switch 75 reaches its trigger temperature. Therefore, using the temperature control switch 75 for temperature control will always result in temperature spikes and control lag. The insulation ring 63, for example, can be a metal component with a thin wall thickness, high thermal resistance, and a certain heat capacity, 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.

[0288] The heating element 64 typically reaches its highest temperature at the center along its length. Preferably, the airflow generating device 30 is located at the center along the length of the heating element 64, thereby allowing the heat generated by the heating element 64 to quickly enter the airflow channel 13, improving heating efficiency.

[0289] like Figure 39 and Figure 40 As shown, the accommodating cavity 14 of the pot body 12 has an upwardly protruding flange 15 around its opening. When the inner pot 20 is placed in the accommodating cavity 14 of the pot body 12, the lower surface of the flange 27 is close to the upper surface of the flange 15, for example, the distance between them is less than or equal to 1 mm, so that the flange 27 can prevent airflow in the airflow channel 13 from leaking from above to a certain extent. Figure 40 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.

[0290] Understandably, the side heating assembly 44 can also have a heating function without the airflow generating device 30, for example, by using thermal radiation or electromagnetic heating. The airflow generating device 30 adds the function of thermal convection heating to the side heating assembly 44. Thermal convection heating is achieved by making the air in the airflow channel 13 (i.e., the air around the side of the pot liner 24) uniform in temperature, and then using the uniformly heated air to make the side of the pot liner 24 uniform in temperature.

[0291] exist Figure 41 In the illustrated embodiment, the lid 11 of the cooking appliance 600 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 hot air convection heating device. During rice cooking, 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 in supplementing the heat of the rice is low; in this case, the top heating element 84 may or may not operate. The rated power of the top heating element 84 can be 100-2200W. When the top heating element 84 is an infrared heating device, its heating power ranges from 100W to 800W, preferably 100W-300W.

[0292] Both the top heating assembly 84 and the side heating assembly 44 heat the upper part of the inner pot 20, and can also be called the upper heating assembly.

[0293] Once preset conditions are met, the control device controls the top heating element 84 to heat the inner pot 20, for example, by making the average power of the top heating element 84 higher than the average power of the bottom heating element 41, until cooking is complete, thus achieving the temperature control target for the bottom and sides in the rice-cooking process described above. Similar to the function of the side heating element 44, the top heating element 84 also provides heat to the inner pot 20 when the bottom temperature is controlled, ensuring the rice is cooked. Understandably, top heating makes it less likely for the rice to stick to the bottom of the pot. Therefore, after the preset conditions are met, the control device can control at least one of the side heating element 44 and the top heating element 84 to provide heat to the inner pot 20, achieving the aforementioned temperature control target for the bottom and sides, preventing sticking and ensuring the rice is cooked thoroughly.

[0294] This application improves the non-stick effect of rice by controlling the timing of temperature control, controlling the temperature of the inner pot, and combining the setting of heat-conducting partition and barrier mechanism.

[0295] The solution of this application lies in determining the timing of switching the heat source and achieving a low bottom temperature on the inner surface of the pot 20 during the rice cooking stage, thereby ensuring that the pot 20 will not stick severely during the cooking process. In addition, the side heating component heats the side of the pot 20 to supplement the heat of the rice. During the boiling stage, the bottom of the inner pot can be heated at high power to ensure the rice in the cooking cavity boils fully, giving the rice grains enough time to tumble and absorb heat, allowing for complete gelatinization and resulting in better-tasting rice with enhanced aroma. Monitoring the temperature of the bottom of the inner pot during the boiling stage and determining whether it has entered the heating zone allows for more accurate assessment of any remaining moisture before switching the heat source. This ensures the rice has sufficient time to boil while minimizing heating of the bottom before the starch gel hardens, achieving a good non-stick effect. The switching timing is more precise. Furthermore, during at least a portion of the simmering stage, the inner pot achieves a temperature zone effect with a low bottom and high sides, balancing excellent rice quality with a good non-stick effect, improving heating efficiency and shortening cooking time.

[0296] In some existing technologies, the bottom of the pot is heated at a high temperature in the early stages of the rice-cooking process to provide heat to the rice, and then cooled down by air cooling. Since the initial heating temperature of the bottom of the pot is 100℃-120℃, exceeding the evaporation temperature of water, the moisture in the starch adhesive continues to evaporate, leading to excessive solidification of the starch adhesive. This increases interfacial adhesion and causes the starch adhesive to stick to the pot. The stickiness of the starch adhesive mainly comes from the gelatinization of starch molecules during heating to form a homogeneous solution, which is further enhanced by intermolecular forces (such as hydrogen bonds) upon cooling. Relying solely on condensation from cooling the pot in the later stages of the rice-cooking process is insufficient once the starch adhesive has solidified. Its molecular structure is stable, and its viscosity has significantly increased. Therefore, the condensation cannot penetrate the solidified starch adhesive to alter its molecular structure, thus failing to effectively solve the stickiness problem and resulting in poor non-stickiness. Compared to the solutions in the aforementioned existing technologies, this application switches the heat source before the rice-cooking stage and ensures that the moisture in the starch adhesive at the bottom of the pot does not evaporate or evaporates minimally throughout the entire cooking process, resulting in better non-stickiness.

[0297] GB / T 32095.2—2015, Standard for the Performance and Testing of Non-stick Surfaces of Household Metal Cooking Utensils for Food, Part 2: Standard for Testing Non-stickness and Abrasion Resistance, specifies the operating method for the non-stick test of cooked rice. The solution in this application, after cooking using this standardized test method, as follows... Figure 43 As shown, a Level II non-stick effect can be achieved, 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 of this application is less than 20g, which is closer to the Level I non-stick effect achieved by gently shaking the appliance or without any shaking, where all the rice can be removed from the appliance. Compared to existing uncoated inner pots, where even after cooking, gentle shaking of the cooking appliance still results in rice adhering to the inner pot (50g < rice weight ≤ 100g, achieving only Level III non-stick), the solution of this application results in less rice adhering to the uncoated inner pot, demonstrating a better non-stick effect.

[0298] To achieve zoned temperature control, preferably, the temperature of each pot area is determined by the power of the heating element corresponding to its location, and a heat-conducting partition 70 is disposed between each pot area. For example, the heating assembly 40 includes multiple heating elements arranged vertically for heating (e.g., bottom heating element 46, side heating element 62, etc.), and the pot 20 includes a heated area corresponding to each heating element. The heat-conducting partition 70 is located, for example, wholly or partially, between two adjacent heated areas.

[0299] For example, corresponding to the bottom heating element 46, in the vertical projection of the cooking appliance, the portion of the bottom 21 of the inner pot that overlaps with the bottom heating element 46 is the bottom heating area 28 of the inner pot 20 corresponding to the bottom heating element 46. Similarly, for the side heating element 62, the portion of the side 24 of the inner pot that is at the same height as the side heating element 62 is the side heating area of ​​the inner pot 20 corresponding to the side heating element 62 (or, in the horizontal projection of the cooking appliance, the portion of the side 24 of the inner pot that overlaps with the side heating element 62 is the side heating area of ​​the inner pot 20 corresponding to the side heating element 62).

[0300] The heated zone can also be understood as the area directly covered and heated by the heating element. Preferably, the heat-conducting partition 70 is at least partially located between two adjacent heated zones, so that each heating element does not heat across zones. The heating element corresponds one-to-one with the pot area, which can effectively achieve zoned temperature control, that is, each heated zone is an independent temperature zone. For example, the heat-conducting partition 70 can be completely located between two adjacent heated zones, that is, the heat-conducting partition 70 is not directly covered and heated by the heating element. Alternatively, one or both edges of the heat-conducting partition 70 are located in the heated zone, that is, only the edges of the heat-conducting partition 70 are directly covered and heated by the heating element.

[0301] As a preferred solution, the heating element corresponds one-to-one with the desired temperature control zone, and the thermally conductive barrier 70 is set at the boundary of the temperature zone, which makes it easier to achieve zoned temperature control.

[0302] The processes and steps 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 process can also be added, combined, or deleted according to actual needs.

[0303] 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.

[0304] 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.

[0305] 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.

[0306] 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, include: The inner pot has a cooking cavity inside for holding food. The inner pot wall includes a bottom, a side portion above the bottom, and at least one heat-conducting partition. The heat-conducting partition is provided at least between the bottom and the side portion. Along the extension direction of the generatrix of the inner pot wall, the heat conductivity of the heat-conducting partition is lower than that of at least one side of the inner pot wall. A bottom heating assembly for heating at least the bottom of the pot, the bottom heating assembly including a bottom heating element for achieving the heating function; An upper heating assembly is located above the bottom heating assembly, and the upper heating assembly includes an upper heating component for realizing the heating function; A barrier mechanism, located between the bottom heating element and the upper heating element, is configured to contact the inner pot to prevent the upper heating element from transferring heat to the bottom of the inner pot from the outside of the inner pot; and A control device, electrically connected to the upper heating assembly, is configured as follows: During the boiling stage of rice cooking, at least after preset conditions are met, the upper heating component is controlled to operate, such that: The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 , The temperature T of the inner surface of the side of the pot body 侧 The range is: boiling point temperature < T 侧 ≤The sum of boiling point temperature and 60℃ And the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

2. The cooking utensil according to claim 1, characterized in that, The barrier mechanism includes multiple ribs, which are ring-shaped and spaced apart along the radial and / or axial directions.

3. The cooking utensil according to claim 1, characterized in that, The cooking appliance also includes a pot body, the inner pot being disposed in the pot body, and the barrier mechanism being a sealing ring. The sealing ring is used to surround the outer periphery of the inner pot, the outer periphery of the sealing ring is used to contact the pot body, and the inner periphery of the sealing ring is used to contact the inner pot.

4. The cooking utensil according to claim 3, characterized in that, The sealing ring includes a connecting part, a supporting part, and a sealing part connected in sequence. The connecting part is located on the outer periphery of the sealing ring and is used to connect to the pot body. The supporting part is used to contact the pot body. The sealing part extends upward from the supporting part so that when the inner pot is placed in the pot body, the inner pot squeezes the sealing part.

5. The cooking utensil according to claim 4, characterized in that, The sealing part includes a first sealing part and a second sealing part connected in sequence. The first sealing part extends upward and one end is connected to the support part. An angle is formed between the first sealing part and the support part. The other end of the first sealing part is connected to the second sealing part and an angle is formed between them. The connection between the first sealing part and the second sealing part is used to abut against the inner pot, or the second sealing part is used to abut against the inner pot.

6. The cooking utensil according to claim 5, characterized in that, The sealing ring further includes a folded-back portion connected to one end of the second sealing portion, the folded-back portion extending downward from the second sealing portion.

7. The cooking utensil according to claim 4, characterized in that, The upper heating assembly includes a side heating assembly disposed in the pot body, and the side heating assembly and the bottom heating assembly clamp the connecting part.

8. The cooking utensil according to claim 1, characterized in that, The cooking appliance also includes a pot body, the inner pot is disposed in the pot body, and the barrier mechanism includes an annular protrusion structure disposed in the pot body.

9. The cooking utensil according to claim 1, characterized in that, The cooking appliance also includes a pot body, the inner pot being disposed in the pot body, the pot body including a heat-insulating ring surrounding the outer periphery of the side of the inner pot, and a barrier mechanism extending toward the inner pot being disposed at the bottom of the heat-insulating ring.

10. The cooking utensil according to claim 8, characterized in that, The pot body includes the bottom heating element. The bottom heating assembly further includes a bottom support component that supports the bottom heating assembly. The bottom support component is located at the bottom of the pot body, and the top of the bottom support component is provided with the protruding structure. The protruding structure extends upward in the axial direction, and the upper end of the protruding structure is used to contact the inner pot; or, the protruding structure extends radially toward the center of the inner pot, and the inner end of the protruding structure is used to contact the inner pot.

11. The cooking utensil according to claim 1, characterized in that, The cooking appliance also includes a pot body, with the inner pot disposed within the pot body. The outer surface of the inner pot body has radially outwardly extending protrusions, the outer radial side of which is used to contact the pot body; and / or The barrier mechanism comprises a high thermal resistance material; and / or The barrier mechanism includes a reflective material or has a reflective coating.

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

13. The cooking utensil according to claim 12, characterized in that, The gap is less than or equal to 10 mm.

14. The cooking utensil according to claim 1, characterized in that, The outer surface of the pot has a pot connecting portion for connection with the barrier mechanism, and the pot connecting portion is located above the heat-conducting barrier portion.

15. The cooking utensil according to claim 1, characterized in that, The inner wall of the pot includes two heat-conducting partitions spaced apart in the vertical direction. The two heat-conducting partitions are a first heat-conducting partition and a second heat-conducting partition, with the first heat-conducting partition disposed on the upper side of the second heat-conducting partition.

16. The cooking utensil according to claim 15, characterized in that, The outer surface of the pot has a pot connecting portion for connection with the barrier mechanism. The pot connecting portion is located above the two heat-conducting isolation portions and along the extension direction of the generatrix of the pot. The length of the first heat-conducting isolation portion is SDA, and the distance between the pot connecting portion and the second heat-conducting isolation portion is PD, where SDA ≥ 0.1PD.

17. The cooking utensil according to claim 16, characterized in that, 0.2PD≤SDA≤0.6PD.

18. The cooking utensil according to claim 1, characterized in that, The cooking appliance also includes a pot body, the inner pot is disposed in the pot body, and the upper heating component includes a side heating component disposed in the pot body, the side heating component being configured as a hot air convection heating device.

19. The cooking utensil according to claim 1, characterized in that, Along the extension direction of the generatrix of the pot wall, the length of the heat-conducting partition is less than or equal to 30 mm; and / or Along the extension direction of the generatrix of the inner pot wall, the length of the heat-conducting partition is greater than or equal to 10 mm.

20. The cooking utensil according to claim 1, characterized in that, The heat-conducting barrier includes a groove in the circumferential direction surrounding the inner pot, and at least one groove is provided.

21. The cooking utensil according to claim 20, characterized in that, At the groove, the minimum thickness of the inner pot wall is not less than 0.3 mm; and / or The groove is formed on the outer surface of the inner wall of the pot.

22. The cooking utensil according to claim 20, characterized in that, The heat-conducting partition includes at least two grooves arranged along the extension direction of the generatrix of the pot wall, with a protrusion between two adjacent grooves. Along the extension direction of the generatrix of the pot wall, the minimum length of the protrusion is greater than or equal to 1 mm; and / or, along the extension direction of the generatrix of the pot wall, the minimum length of the protrusion is less than or equal to 3 mm.

23. The cooking utensil according to claim 20, characterized in that, The groove is an arc-shaped groove, a rectangular groove, a V-shaped groove, or a trapezoidal groove; and...or The thermally conductive partition also includes a high thermal resistance material embedded in the groove.

24. The cooking utensil according to claim 1, characterized in that, The thermally conductive barrier includes a high thermal resistance material, and the bottom and / or side surfaces of the pot that are in contact with the high thermal resistance material are provided with multiple granular protrusions.

25. The cooking utensil according to claim 24, characterized in that, The length and / or height and / or width of the particle protrusion is 0.1 to 0.5 mm; and / or The gap between the particle protrusions is 0.2 to 0.5 mm.

26. The cooking utensil according to any one of claims 1 to 25, characterized in that, The cooking appliance is configured such that, after a preset condition is met, the following occurs: 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℃; and / or The temperature T of the inner surface of the side 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

27. The cooking utensil according to any one of claims 1 to 25, characterized in that, The cooking appliance is configured such that, after a preset condition is met, the following occurs: The temperature T of the bottom inner surface 底 The range is: 92℃≤T 底 ≤ Boiling point temperature; and / or The temperature T of the inner surface of the side 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

28. The cooking utensil according to any one of claims 1 to 25, characterized in that, The control device is further configured to, 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.

29. The cooking utensil according to any one of claims 1 to 25, characterized in that, The boiling stage includes a sequential temperature maintenance interval and a temperature rise interval. The control device is further configured to adjust the temperature based on the temperature T of the bottom inner surface of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

30. The cooking utensil according to claim 29, 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.

31. The cooking utensil according to claim 30, characterized in that, The control device is further configured to: after entering the boiling stage, record the average temperature sensing 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.

32. The cooking utensil according to any one of claims 1 to 25, characterized in that, The range of ΔT is: 3℃≤ΔT≤20℃; and / or The upper heating element is disposed on the lid of the cooking appliance.

33. The cooking utensil according to any one of claims 1 to 25, 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 inner surface of the bottom of the pot liner; and / or, the inner surface of the pot liner within a region extending upward from the lowest point of the inner surface of the pot liner not exceeding 2cm is the inner surface of the bottom of the pot liner. The inner surface of the pot, excluding the inner surface of the bottom of the pot, is the inner surface of the side of the pot.

34. The cooking utensil according to claim 33, characterized in that, The heat-conducting partition is provided on the inner wall of the pot at an angle of θ of 31 degrees; and / or, The heat-conducting partition is provided on the inner wall of the pot at an angle of θ of 90 degrees; and / or, The heat-conducting partition is provided on the inner wall of the pot, extending 2cm upward from the lowest point of the inner surface of the pot.

35. The cooking utensil according to any one of claims 1 to 25, characterized in that, The heating assembly includes a plurality of heating elements arranged in a vertical direction for achieving the heating function. The pot liner includes a heating zone corresponding to each heating element, wherein the heat-conducting partition is located wholly or partially between two adjacent heating zones.

36. A method for controlling a cooking appliance, the cooking appliance comprising: The inner pot has a cooking cavity inside for holding food. The inner pot wall includes a bottom, a side portion above the bottom, and a heat-conducting partition. The heat-conducting partition is provided at least between the bottom and the side portion. The heat-conducting partition has a lower thermal conductivity than the inner pot wall on at least one of its two sides along the generatrix of the inner pot wall. A bottom heating assembly for heating at least the bottom of the pot, the bottom heating assembly including a bottom heating element for achieving the heating function; An upper heating assembly is located above the bottom heating assembly, and the upper heating assembly includes an upper heating component for realizing the heating function; and A barrier mechanism is located between the bottom heating component and the upper heating component. The barrier mechanism is used to contact the inner pot to prevent the upper heating component from transferring heat to the bottom of the inner pot from the outside of the inner pot. The control method is characterized by comprising: During the boiling stage of rice cooking, at least after preset conditions are met, the upper heating component is controlled to operate, such that: The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 , The temperature T of the inner surface of the side of the pot body 侧 The range is: boiling point temperature < T 侧 ≤The sum of boiling point temperature and 60℃ And the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

37. The control method according to claim 36, characterized in that, The control method includes, after satisfying preset conditions, ensuring that: 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℃; and / or The temperature T of the inner surface of the side 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

38. The control method according to claim 36, characterized in that, The control method includes, after satisfying preset conditions, ensuring that: The temperature T of the bottom inner surface 底 The range is: 92℃≤T 底 ≤ Boiling point temperature; and / or The temperature T of the inner surface of the side 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

39. The control method according to claim 36, 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.

40. The control method according to claim 36, characterized in that, The boiling stage includes a sequential temperature maintenance interval and a temperature rise interval. The control method further includes adjusting the temperature based on the temperature T of the inner surface of the bottom of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

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

42. The control method according to claim 41, 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.

43. The control method according to any one of claims 36 to 42, characterized in that, The range of ΔT is: 3℃≤ΔT≤20℃.

Images