A cooking appliance

Abstract

The application discloses a cooking utensil. It comprises a pot body, a pot liner and a control device. The pot body comprises a heating assembly and an airflow generating device; the inside of the pot liner forms a cooking cavity for containing food materials, and the pot liner comprises a pot liner bottom and a pot liner side. The heating assembly comprises a side heating assembly arranged at the outer periphery of the pot liner side to heat at least part of the pot liner side, and an annular side gap is formed between the side heating assembly and the pot liner, and the airflow generating device is used to generate airflow in the side gap. The control device is configured to set a boiling process and a braising process in sequence during the cooking of rice by the cooking utensil, and the braising process comprises at least a first braising process and a second braising process in sequence. In the first braising process, the side heating assembly is used to heat the pot liner side and has a side heating time period, and the airflow generating device is started to operate and has an airflow generating time period, and the airflow generating time period at least partially overlaps with the side heating time period. The side is heated by means of hot air convection, which is beneficial to the uniformity of the side temperature, realizes the uniform heating of rice and guarantees the cooking quality.

Description

Technical Field

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

[0002] During the rice cooking process, the water in the pot is basically boiled away during the steaming stage, making it difficult to cook the rice in the middle and upper layers by relying on the heat convection formed by heating the bottom. This can easily lead to the bottom layer of rice being dry and hard, the top layer of rice being wet and soft, or even the rice being undercooked, all of which result in a poor user experience.

[0003] Therefore, a cooking appliance is needed to at least partially solve the above problems. Summary of the Invention

[0004] 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.

[0005] To at least partially solve the above problems, this application provides a cooking appliance comprising: The pot body includes a heating element and an airflow generating device; A pot inner liner, removably disposed within the pot body, having an interior forming a cooking cavity for holding ingredients, the pot inner liner including a bottom and sides; and A control device, electrically connected to the heating assembly and the airflow generator, The heating assembly includes a side heating assembly, which is disposed on the outer periphery of the side of the inner pot to heat at least a portion of the side of the inner pot. When the inner pot is placed in the pot body, an annular side gap is formed between the side heating assembly and the inner pot. The airflow generating device is used to generate airflow in the side gap. The control device is configured as follows: The cooking process of rice in the aforementioned cooking appliance includes a boiling process and a simmering process. During the boiling process, the heating component is controlled to operate so that the food in the pot boils. The rice-cooking process shall include at least a first rice-cooking process and a second rice-cooking process sequentially. In the first rice cooking process, the side heating component heats the side of the inner pot for a side heating period, and the airflow generating device is turned on and operates for an airflow generating period, the airflow generating period and the side heating period at least partially overlap.

[0006] According to this application, after the ingredients have fully boiled, due to the reduction of free water, simply using bottom heating to generate heat convection is insufficient to ensure that the middle and upper parts of the ingredients are fully heated. Side heating allows the ingredients to receive enough heat to ensure the rice is cooked thoroughly and to bring out its aroma. Using hot air convection heating on the sides promotes uniform temperature distribution, ensuring even heating of the rice and guaranteeing cooking quality.

[0007] Optionally, the heating assembly further includes a bottom heating assembly for heating the bottom of the inner pot. The control device is also configured to: During the rice cooking process in the cooking appliance, before the rice steaming step, the bottom heating element is controlled to operate, and the side heating element is controlled to deactivate; and / or During the cooking process of rice in the cooking appliance, the bottom heating component is stopped at the beginning of the rice simmering process.

[0008] At the bottom of the pot, the movement of starch is hindered by the supporting force and friction of the inner surface of the pot. Gravity can no longer change the position of the starch, making this the area most prone to sticking. 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, i.e., the sticking phenomenon begins. According to this application, controlling the temperature of the bottom of the pot when the starch is about to solidify can prevent the starch from solidifying and sticking to the pot. The switching point between the simmering and boiling processes is also the switching point between bottom heating and side heating. Timely and effective control of the bottom temperature when the starch is about to solidify can prevent sticking.

[0009] Optionally, the control device is further configured to: In the first rice-cooking process, the side heating component is controlled to operate in a power-adjustable heating mode. When the first rice-cooking process has continued for a first rice-cooking time, the second rice-cooking process begins. In the second rice cooking process, the side heating component is controlled to not work.

[0010] According to this application, the second rice cooking process utilizes the residual heat of the rice to complete the final gelatinization process, while the rice temperature begins to slowly decrease, allowing the center of the rice to be fully cooked and the external moisture distribution to be more even, resulting in more fragrant and chewy rice.

[0011] Optionally, in the first rice cooking process, the temperature of the side heating component is 100°C to 150°C.

[0012] According to this application, the side heating temperature during rice cooking should not be too low in order to ensure continuous steam output, which is beneficial for better rice gelatinization. However, excessively high side temperatures can easily cause the rice to stick to the pot and turn brown on the sides, and the plastic parts around the side heating components are also prone to aging.

[0013] Optionally, the cooking time for the first rice dish is 5 to 12 minutes.

[0014] According to this application, the cooking time for the first rice dish can be set flexibly.

[0015] Optionally, the heating assembly further includes a bottom heating assembly for heating the bottom of the inner pot. The control device is also configured to: The second rice-cooking process ends when it continues for the second rice-cooking time. During the final third reheating period of the second rice cooking process, the bottom heating component is controlled to operate.

[0016] According to this application, in the rice cooking process, heating is only applied to the bottom during the final stage, which allows the rice to have a certain temperature before entering the heat preservation stage.

[0017] Optionally, the second cooking time for rice is 5 to 12 minutes.

[0018] According to this application, the second cooking time for rice can be flexibly set.

[0019] Optionally, the third reheating time is 2 to 3 seconds.

[0020] According to this application, in the rice cooking process, the bottom is heated only in the last short period of time, so as not to cause the bottom to heat up too much and cause sticking to the pot.

[0021] Optionally, the control device is further configured to: adjust the first cooking time according to the amount of ingredients, wherein when the amount of ingredients is greater than or equal to a preset amount of ingredients, the value of the first cooking time is greater than the value of the first cooking time when the amount of ingredients is less than or equal to the preset amount of ingredients.

[0022] According to this application, when the amount of food is large, the longer the side heating time, the better the food will be cooked through and the less likely it is to be undercooked.

[0023] Optionally, the heating assembly further includes a bottom heating assembly for heating the bottom of the inner pot, and the cooking appliance further includes a top temperature sensor for acquiring the temperature of the top of the cooking cavity, the top temperature sensor being electrically connected to the control device. The control device is also configured to: During the rice cooking process in the cooking appliance, a rapid heating process and a water absorption process are included, preceding the boiling process. During the water absorption process, the bottom heating component is controlled to maintain the temperature at the bottom of the pot between the lower and upper limits of water absorption. The water absorption process ends after a certain duration and proceeds to the rapid heating process. In the rapid heating process, the bottom heating assembly is controlled to operate at a first heating power so that the temperature at the top of the cooking cavity reaches a second preset temperature. The amount of food is calculated based on the time interval from the start of the rapid heating process until the temperature at the top of the cooking chamber reaches the second preset temperature. Wherein, the second preset temperature is higher than the upper limit temperature for water absorption, and the upper limit temperature for water absorption is higher than the lower limit temperature for water absorption.

[0024] According to this application, the cooking appliance can automatically determine the amount of ingredients and has a high degree of intelligence.

[0025] Optionally, the control device is further configured to: A preheating process is incorporated into the rice cooking process of the cooking appliance, prior to the water absorption process. During the preheating process, the bottom heating component is controlled to operate so that the temperature at the bottom of the pot reaches a first preset temperature. When the temperature at the bottom of the inner pot reaches the first preset temperature, the preheating process ends, and the water absorption process begins. Wherein, the first preset temperature is lower than the upper limit temperature for water absorption and higher than the lower limit temperature for water absorption.

[0026] According to this application, the preheating process is used to preheat the food ingredients, which can quickly bring the food ingredients to a suitable water absorption temperature.

[0027] Optionally, the control device is further configured to: The airflow generating device is controlled to operate during at least the initial first time period of the first rice cooking process; and / or During at least the second time period at the end of the first rice cooking process, the airflow generating device is controlled to operate.

[0028] According to this application, the airflow generating device can operate only during the initial and / or final stages of the entire power-adjusting heating period of the side heating assembly, thereby saving energy.

[0029] Optionally, during at least a portion of the time period of the first rice cooking process, the temperature of the inner surface of the side of the pot is higher than the temperature of the inner surface of the bottom of the pot.

[0030] According to this application, during the rice cooking process, heat can be supplied by side heating, thereby reducing the heat supplied to the bottom and preventing the rice from sticking to the pot.

[0031] Optionally, during at least a portion of the time period of the first rice cooking process, the temperature of the inner surface of the side of the pot is lower than the temperature of the inner surface of the bottom of the pot.

[0032] According to this application, the power of the side heating should not be too high during the rice cooking process to avoid other parts of the cooking appliance (such as the middle plate) from aging or being damaged by heat.

[0033] Optionally, in the rice cooking process, the duty cycle of the adjustable heating of the side heating component is 20% to 60%.

[0034] According to this application, the power of the side heating component can be flexibly set during the rice cooking process.

[0035] Optionally, the rated power of the side heating assembly is 100W to 600W.

[0036] According to this application, the rated power of the side heating component can be flexibly set, and as a heat source for supplementing the heat of rice cooking, the power does not need to be too high.

[0037] Optionally, the control device is further configured to: A heat preservation process is provided after the rice-cooking process during the rice-cooking process of the cooking appliance. When the rice-cooking process continues for the preset cooking time, the rice-cooking process ends and the process enters the heat-keeping process. The preset cooking time is adjusted according to the amount of ingredients. When the amount of ingredients is greater than or equal to the preset amount of ingredients, the value of the preset cooking time is greater than the value of the preset cooking time when the amount of ingredients is less than or equal to the preset amount of ingredients.

[0038] According to this application, when the amount of ingredients is large, increasing the cooking time can increase the side heating time, so that the ingredients can obtain more heat, which is beneficial to the cooking of rice.

[0039] Optionally, the heating assembly further includes a bottom heating assembly for heating the bottom of the pot, and the control device is further configured to: The boiling process includes an initial boiling process and a subsequent boiling process. In the initial boiling process, the bottom heating element is controlled to operate at an initial boiling power. In the subsequent boiling process, the bottom heating element is controlled to operate at a subsequent boiling power. The initial boiling power is less than the subsequent boiling power. Furthermore, when the amount of food is greater than or equal to a preset amount, the boiling process also includes a supplementary boiling process. This supplementary boiling process is located after the initial boiling process and after or before the subsequent boiling process. In the supplementary boiling process, the bottom heating element is controlled to operate at a supplementary boiling power, which is less than both the initial boiling power and the subsequent boiling power. Or... The boiling process duration is adjusted according to the amount of ingredients. When the amount of ingredients is greater than or equal to a preset amount, the boiling process duration is greater than when the amount of ingredients is less than or equal to the preset amount.

[0040] According to this application, the cooking appliance adjusts the boiling time according to the amount of ingredients. When the amount of ingredients is large, the boiling time is extended by adding supplementary boiling steps or extending the boiling time, thereby allowing the ingredients to obtain more heat.

[0041] Optionally, the heating assembly further includes a bottom heating assembly for heating the bottom of the inner pot, and the cooking appliance further includes a bottom temperature sensor for acquiring the temperature of the bottom of the inner pot, the bottom temperature sensor being electrically connected to the control device. The control device is also configured to: The boiling process includes a post-boiling process. In the post-boiling process, the bottom heating assembly is controlled. The post-boiling process includes two consecutive identification sub-intervals, and the average temperature of the bottom of the pot in each identification sub-interval is obtained. When the average value of the next identification sub-interval is higher than the average value of the previous identification sub-interval by a value greater than or equal to the preset heating temperature, the post-boiling process ends; or, when the duration of the boiling process reaches the preset boiling duration, the boiling process ends and the rice simmering process begins.

[0042] According to this application, the post-boiling process is used to essentially boil away the free water and indicate that the cooking process can enter the rice-simmering stage, so that the cooking appliance can accurately control the timing of the heating switch.

[0043] Optionally, the preset heating temperature is 0.5°C to 5°C.

[0044] According to this application, the preset heating temperature can be flexibly set.

[0045] Optionally, the post-boiling power is greater than or equal to 45% of the rated power of the bottom heating assembly.

[0046] According to this application, the post-boiling power has a relatively large power value, which can effectively boil away free water.

[0047] Optionally, in the post-boiling process, the temperature at the bottom of the pot is 100°C to 115°C.

[0048] According to this application, during the post-boiling process, the temperature at the bottom of the inner pot will not cause the rice to stick to the pot.

[0049] Optionally, the control device is further configured to: The boiling process further includes an initial boiling process, which is located before the subsequent boiling process. In the initial boiling process, the bottom heating component is controlled to operate in a power-adjustable heating mode, with the heating power being the initial boiling power. The initial boiling process ends when the initial boiling duration has elapsed. Wherein, the initial boiling power is less than the subsequent boiling power, and the adjustment cycle of the initial boiling power is greater than the adjustment cycle of the subsequent boiling power.

[0050] According to this application, the initial boiling process is used to boil off some of the water. Detecting the bottom temperature rise is only meaningful after the water has partially boiled off and the free water content has significantly decreased. The subsequent boiling process uses high-power heating, which can more effectively boil off the water. The power adjustment cycle of the subsequent boiling process is shorter, allowing the control device to frequently detect the bottom temperature rise. This enables timely detection that the water has essentially boiled off, allowing for prompt switching of the heating source and preventing the rice from sticking to the pot.

[0051] Optionally, the initial boiling power is 20% to 50% of the rated power of the bottom heating assembly.

[0052] According to this application, the initial boiling power is relatively low to avoid overflow caused by high-power heating.

[0053] Optionally, in the initial boiling process, the temperature at the bottom of the pot is 90°C to 105°C.

[0054] According to this application, during the initial boiling process, there can still be free water in the pot, and it will not stick to the pot.

[0055] Optionally, the initial boiling time is 3 to 10 minutes.

[0056] According to this application, the initial boiling time can be flexibly set.

[0057] Optionally, the control device is further configured to: When the amount of ingredients is greater than or equal to a preset amount, the boiling process further includes a supplementary boiling process. This supplementary boiling process is located after the initial boiling process, or after or before the subsequent boiling process. In the supplementary boiling process, the bottom heating element is controlled to operate at a supplementary boiling power, which is lower than the initial boiling power. The supplementary boiling process ends after the specified duration; or, in the supplementary boiling process, the process ends when the temperature at the bottom of the pot reaches a fourth preset temperature.

[0058] According to this application, the cooking appliance adjusts the boiling time according to the amount of ingredients, and additional cooking is performed when the amount of ingredients is large to avoid the rice being undercooked.

[0059] Optionally, the supplementary boiling power is less than 30% of the rated power of the bottom heating assembly.

[0060] According to this application, the boiling power of the supplementary cooking is relatively low, which can avoid overflowing.

[0061] Optionally, in the supplementary boiling process, the temperature at the bottom of the pot is 100°C to 110°C.

[0062] According to this application, during the supplementary boiling process, no sticking will form at the bottom of the pot.

[0063] Optionally, the boiling time for the supplementary cooking is 1 to 3 minutes.

[0064] According to this application, the boiling time for the supplementary cooking is shorter to avoid overflowing and sticking to the pot.

[0065] Optionally, the fourth preset temperature is 110°C.

[0066] According to this application, during the supplementary boiling process, no sticking will form at the bottom of the pot.

[0067] Optionally, the control device is further configured to adjust the supplementary boiling time according to the amount of the ingredients; the greater the amount of ingredients, the longer the supplementary boiling time.

[0068] According to this application, the larger the amount of ingredients, the longer the boiling time should be to avoid the rice being undercooked.

[0069] Optionally, the control device is further configured to: During the rice cooking process in the cooking appliance, a continuous heating process and a boiling determination process are included, located after the rapid heating process and before the boiling process. When the temperature at the top of the cooking cavity reaches the second preset temperature, the rapid heating process ends and the continuous heating process begins. During the continuous heating process, the bottom heating assembly is controlled to operate so that the temperature at the top of the cooking cavity reaches a third preset temperature, which is higher than the second preset temperature. When the temperature at the top of the cooking cavity reaches the third preset temperature, the continuous heating process ends, and the boiling point determination process begins. In the boiling determination process, the bottom heating component is controlled to work. When the temperature at the top of the cooking cavity is consistently higher than the preset boiling temperature within a preset boiling determination time and the fluctuation range does not exceed the preset fluctuation temperature value, the boiling determination process ends and the boiling process begins, wherein the preset boiling temperature is higher than the third preset temperature.

[0070] Furthermore, the control device is also configured to: control the bottom heating component to operate at boiling power during the boiling determination process, and control the bottom heating component to operate at continuous heating power during the continuous heating process, wherein the boiling determination power is greater than the continuous heating power.

[0071] According to this application, the continuous heating process is used to bring the temperature of the food close to the boiling temperature.

[0072] Optionally, the control device is further configured to adjust the preset boiling time according to the amount of food, wherein the greater the amount of food, the longer the preset boiling time.

[0073] According to this application, the larger the amount of ingredients, the more water is used for cooking. Correspondingly, the longer the preset boiling time, the more heat the ingredients can receive and the water can be boiled away.

[0074] Optionally, the control device is further configured to: When the amount of ingredients is greater than or equal to the preset amount of ingredients, the greater the amount of ingredients, the longer the first cooking time for rice; and / or When the amount of the ingredients is less than the preset amount of ingredients, the first cooking time does not change with the change in the amount of ingredients.

[0075] According to this application, when the amount of ingredients is small, a uniform first cooking time is used, thus simplifying control. When the amount of ingredients is large, the larger the amount of ingredients, the longer the first cooking time, ensuring that the rice is not undercooked.

[0076] Optionally, the cooking appliance further includes a voltage detection circuit for detecting a voltage signal related to the power supply voltage, the voltage detection circuit being electrically connected to the control device. The side heating component is a resistance heating component. The control device is also configured to: Throughout the entire time period of the first rice-cooking process, the side heating component is controlled to operate in a power-adjustable heating mode. The value of the power supply voltage is determined based on the voltage signal, and the duty cycle of the side heating component in the first rice cooking process is adjusted according to the value of the power supply voltage, so that the heating power of the side heating component in the first rice cooking process does not change significantly with the change of the power supply voltage.

[0077] According to this application, the cooking appliance maintains a constant side heating power during the first rice cooking process, which helps to keep the side temperature constant during the rice cooking stage, thereby ensuring that the rice receives enough heat and does not stick to the side of the pot.

[0078] Optionally, the control device is further configured to: in the first rice cooking process, control the side heating component to operate in a power-adjusting heating mode, and in each power-adjusting cycle of the side heating component, make the airflow generating device operate for at least a portion of the time, and in each power-adjusting cycle, the ratio of the total operating time of the airflow generating device to the total operating time of the power-adjusting cycle is greater than or equal to 50%.

[0079] According to this application, the working time of the airflow generating device is guaranteed, thereby ensuring uniform side heating.

[0080] Optionally, the control device is further configured to: in the first rice cooking process, control the side heating component to operate in a power-adjusting heating mode; in each power-adjusting cycle of the side heating component operating in the power-adjusting heating mode, when the side heating component continues to operate for a first duration, cause the airflow generating device to start operating; and when the side heating component continues to stop operating for a second duration, the airflow generating device stops operating.

[0081] According to this application, when the side heating component first starts working, its temperature is still relatively low, and even if the airflow generator is turned on, the heating effect is not obvious. After the first period, the heating component reaches the ideal temperature, and the air in the side gap also heats up significantly. At this time, turning on the airflow generator can effectively promote even heating of the side. When the side heating component is turned off, the heating component still has residual heat, and the heating effect continues. Therefore, it is not advisable to turn off the airflow generator immediately. The working period of the airflow generator is delayed relative to the working period of the side heating component, which can save energy and achieve even heating of the side.

[0082] Optionally, the second duration is greater than or equal to the first duration.

[0083] According to this application, the cooking appliance makes full use of the residual heat from the side heating element.

[0084] Optionally, the heating assembly further includes a bottom heating assembly for heating the bottom of the inner pot, and the cooking appliance further includes a top temperature sensor for acquiring the temperature of the top of the cooking cavity, the top temperature sensor being electrically connected to the control device. The control device is also configured to: A boiling determination process is set up before the boiling process during the rice cooking process of the cooking appliance. In the boiling determination process, the bottom heating component is controlled to work. When the temperature at the top of the cooking cavity is consistently higher than the preset boiling temperature within a preset boiling determination time and the fluctuation range does not exceed the preset fluctuation temperature value, the boiling determination process ends and the boiling process begins.

[0085] According to this application, the cooking appliance determines whether the food is boiling based on the temperature at the top of the cooking cavity, which is a simple and accurate method.

[0086] Optionally, the heating assembly further includes a bottom heating assembly for heating the bottom of the pot below the bottom of the pot, the bottom heating assembly including bottom heating components for achieving the heating function. The side heating assembly includes a side heating component for achieving the heating function. The pot body also includes a blocking part, which is located vertically between the bottom heating element and the side heating element. When the inner pot is placed in the pot body, the blocking part surrounds the outer periphery of the inner pot, the minimum distance between the blocking part and the outer wall surface of the inner pot is greater than 0 and less than or equal to 5 mm, and the minimum distance is less than the minimum size of the side gap corresponding to the side heating element.

[0087] According to this application, the blocking part reduces the distance between the pot body and the inner pot, which hinders the flow of air from the side gaps to the bottom (the airflow channel narrows, increasing flow resistance). When the side heating element is working, its heat is not easily transferred to the bottom of the inner pot through the air in the side gaps, so that its heat is mainly applied to the side of the inner pot. Therefore, side heating does not cause the bottom temperature to rise, effectively preventing the bottom from sticking. The blocking part does not contact the inner pot, which helps the inner pot to be placed stably in the pot body.

[0088] Optionally, the bottom heating assembly has a bottom gap between the bottom heating component and the bottom of the pot, and the minimum value of the bottom gap is greater than the minimum distance.

[0089] According to this application, the blocking part reduces the distance between the pot body and the inner pot, which not only hinders the flow of air from the side gap to the bottom, but also hinders the flow of air from the bottom gap to the side. Therefore, the side heating element primarily acts only on the side of the inner pot, and the bottom heating element primarily acts only on the bottom of the inner pot. Independent heating and temperature control can be achieved for the side and bottom, which is beneficial for more precise temperature control of the side and bottom.

[0090] Optionally, the blocking portion is disposed in at least one of the bottom heating assembly and the side heating assembly.

[0091] According to this application, the blocking part can be flexibly configured.

[0092] Optionally, at least one of the following conditions shall also be met during at least a portion of the time period of the rice-cooking process: The temperature of the outer surface of the bottom of the pot gradually decreases; The temperature of the inner surface at the bottom of the pot gradually decreases; The temperature at the top of the cooking space gradually decreases; The rate of temperature change on the outer surface of the bottom of the pot decreases from large to small. The temperature of the inner surface of the side of the pot is less than or equal to 100°C and greater than or equal to 80°C. During at least a portion of the time period of the first rice cooking process, the temperature of the outer surface of the inner pot is maintained between 100°C and 120°C.

[0093] According to this application, during the rice cooking process, the bottom temperature gradually decreases, the top temperature gradually decreases, the inner surface temperature of the side is controlled between 80℃ and 100℃, and the outer surface temperature of the bottom gradually becomes level. All of these factors are conducive to bottom temperature control, thus preventing the bottom from sticking to the pot. Attached Figure Description

[0094] The following drawings, which are incorporated herein by reference and used to understand this application, illustrate embodiments of the application and their descriptions, thereby explaining the principles of the application.

[0095] In the attached image: Figure 1 This is a perspective view of a cooking utensil according to a specific embodiment of this application; Figure 2 for Figure 1 A side sectional view of the pot body of the cooking appliance shown; Figure 3 for Figure 2An enlarged schematic diagram of part A in the diagram; Figure 4 for Figure 1 A schematic diagram of a portion of the structure of the cooking appliance shown, illustrating the side heating element and the airflow generator; Figure 5 for Figure 1 A schematic diagram of the side heating element of the cooking appliance shown; Figure 6 for Figure 4 An exploded three-dimensional diagram of the airflow generating device in the diagram; Figure 7 for Figure 1 The diagram shows a partial cross-sectional view of the cooking appliance, including the inner pot, side heating elements, and airflow generator. Figure 8 for Figure 1 A schematic diagram of the electrical structure of the cooking appliance shown; Figure 9 for Figure 1 A schematic diagram illustrating the process of cooking rice using the cooking appliances shown. Figure 10 for Figure 9 A detailed flowchart illustrating the heating process in the process; Figure 11 and Figure 12 for Figure 9 A detailed flowchart of the boiling process in the process; Figure 13 for Figure 9 A detailed flowchart illustrating the process of making braised rice; Figure 14 for Figure 1 A schematic diagram of part of the circuitry of the cooking appliance shown; Figure 15 for Figure 1 The diagram shows the time sequence of temperature in various parts of the cooking appliance during the specific process of cooking rice. Figure 16 for Figure 1 The cooking utensils shown are Figure 15 The timing diagram of the temperature timing diagram corresponds to the timing diagram of the power of the heating component; Figure 17 for Figure 1 The diagram shows the timing of temperature changes in various parts of the cooking appliance during another specific process of cooking rice. Figure 18 for Figure 1 The cooking utensils shown are Figure 17 The timing diagram of the temperature timing diagram corresponds to the timing diagram of the power of the heating component; Figure 19 and Figure 20This is a side cross-sectional view of the inner pot of a cooking appliance according to a specific embodiment of this application.

[0096] Explanation of reference numerals in the attached figures: 10: Claypot 12: Side gap 13: Bottom gap 14: Receiving cavity 15: Blocking section 16: middle plate 20: Pot Inner Wall 21: Bottom of the inner pot 24: Side of the inner pot 30: Cover 40: Heating Component 42: First vent 43: Second vent 41: Bottom heating element 44: Side heating assembly 45: Bottom heating element 46: Bottom support component 47: Side heating element 48: Side support components 50: Airflow generating device 51: First shell 52: Second shell 53: Impeller 54: Electric motor 55: Receptacle 56: Airflow Inlet 58: Airflow outlet 60: Control device 70: Additional temperature sensor 80: Bottom temperature sensor 90: Top temperature sensor 91: Rectifier Bridge 92: Input terminal 93: Output terminal 94: Voltage Detection Circuit Detailed Implementation

[0097] 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.

[0098] To fully understand this application, a detailed description will be provided below. It is obvious that the implementation of embodiments of this application is not limited to the specific details familiar to those skilled in the art. Preferred embodiments of this application are described in detail below; however, other embodiments may also be available in addition to these detailed descriptions.

[0099] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of the stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or combinations thereof.

[0100] 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.

[0101] 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.

[0102] Ordinal numbers such as “first” and “second” used in this application are merely identifiers and have no other meaning, such as a specific order. Moreover, for example, the term “first component” does not imply the existence of a “second component”, and the term “second component” does not imply the existence of a “first component”.

[0103] It should be noted that the terms “up,” “down,” “front,” “back,” “left,” “right,” “inner,” “outer,” and similar expressions used in this article are for illustrative purposes only and are not intended to be restrictive.

[0104] 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.

[0105] 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.

[0106] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments may be implemented in many different forms and should not be construed as being limited to the embodiments set forth herein. It should be understood that these embodiments are provided so that the disclosure of this application is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art.

[0107] This application provides a cooking utensil.

[0108] See Figure 1 and Figure 2 In a specific embodiment, the cooking appliance 100 includes, for example, a lid 30 and a pot body 10. Typically, the pot body 10 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 10 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 receiving cavity 14 is surrounded by a middle plate 16 of the pot body 10. The middle plate 16 provides at least the sidewalls of the receiving cavity 14. 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 usually less than 6L, for example, the capacity of the inner pot 20 can be 2L or 4L, etc. The lid 30 can be pivotally connected to the pot body 10 via a pivot shaft to cover the pot body 10.

[0109] like Figures 2 to 7 As shown, the pot body 10 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. Figure 8 As shown, the heating element 40 is electrically connected to the control device 60 and is used to heat the inner pot 20 under the control of the control device 60, thereby realizing the cooking function. The control device 60 is configured as a MUC chip, for example. The control device 60 has built-in control program software.

[0110] The cooking appliance 100 also includes a temperature sensing device for sensing the cooking heating temperature. The temperature sensing device is electrically connected to the control device 60, allowing the control device 60 to obtain cooking heating temperature information and control the heating component 40 to operate based on this information. The temperature sensing device may include, for example, at least a top temperature sensor 90 and a bottom temperature sensor 80. The top temperature sensor 90, for example, is disposed in the lid 30 and is used to sense the temperature at the top of the cooking cavity (hereinafter referred to as the top temperature). The bottom temperature sensor 80, for example, is disposed in the pot body 10 and is used to contact the bottom of the inner pot 20, thereby sensing the cooking heating temperature at the bottom of the cooking container (hereinafter referred to as the bottom temperature or pot bottom temperature). In the illustrated example, the bottom temperature sensor 80 senses the temperature of the outer surface of the bottom 21 of the inner pot. The temperature sensing device may also include temperature sensors disposed in other locations. Each temperature sensor periodically collects its corresponding temperature so that the control device 60 can be aware of each temperature at any time.

[0111] Understandably, the control method of the cooking appliance 100 is executed by the control device 60.

[0112] The inner pot 20 has an inner pot wall including a bottom 21 (bottom wall) and a side portion 24 (side wall) located above the bottom 21. The heating assembly 40 includes, for example, a bottom heating assembly 41 and a side heating assembly 44. The bottom heating assembly 41 is located at the bottom of the pot body 10, corresponding to the bottom 21, and below the inner pot 20, for heating the bottom 21. The side heating assembly 44 is located corresponding to the side portion 24, surrounding the outer periphery of the side portion 24, for heating at least a portion of the side portion 24. When the inner pot 20 is placed in the pot body 10, an annular side gap 12 is formed between the side heating assembly 44 and the inner pot 20. It is understood that the side gap 12 is part of the space of the receiving cavity 14.

[0113] The rated power of the side heating assembly 44 is, for example, 100W to 600W, such as 400W. The rated power of the side heating assembly 44 is, for example, lower than the rated power of the bottom heating assembly 41.

[0114] like Figure 3As shown, the side heating assembly 44 may include a side support member 48 and a side heating member 47. The side support member 48 is, for example, constructed in an annular shape, and is used to surround the outer periphery of the side portion 24 of the inner pot. The side heating member 47 is mounted on the side support member 48, for example, on the outer periphery of the side support member 48, to achieve the heating function. The side heating member 47 is electrically connected to the control device 60. When the inner pot 20 is placed in the pot body 10, an annular side gap 12 is formed between the side support member 48 and the inner pot 20. The side heating member 47 is, for example, constructed as a heating element. The heating element has the function of self-heating after being energized, so that the heating element can heat the air in the side portion 24 of the inner pot and the side gap 12 through thermal radiation. The side heating assembly 44 is, for example, a resistance heating assembly, that is, the heating element heats up by its own resistance. The side support member 48 may be a heat insulation ring.

[0115] like Figure 2 As shown, similar to the side heating assembly 44, the bottom heating assembly 41 includes a bottom support member 46 and a bottom heating member 45. The bottom support member 46 is disposed at the bottom of the pot body 10. The bottom heating member 45 is mounted on the bottom support member 46 for implementing the heating function. The bottom heating member 45 is, for example, an inductor coil, thus the bottom heating assembly is an electromagnetic heating device. The bottom heating member 45 is electrically connected to the control device 60. The bottom support member 46 can support the side heating assembly 44 (specifically, the side support member 48). The bottom temperature sensor 80, for example, passes through the bottom support member 46 to contact the bottom 21 of the inner pot. Typically, when the inner pot 20 is placed in the pot body 10, there is a bottom gap 13 between the bottom heating assembly 41 and the inner pot 20. It is understood that the bottom gap 13 is also part of the space of the receiving cavity 14.

[0116] Optionally, such as Figures 4 to 7 As shown, the cook body 10 also includes an airflow generating device 50 for generating airflow in the side gap 12. The airflow generating device 50 is electrically connected to the control device 60. For example, the airflow inlet 56 and airflow outlet 58 of the airflow generating device 50 are both connected to the side gap 12. When the airflow generating device 50 is working, the airflow flows out of the airflow generating device 50 from the airflow outlet 58, enters the side gap 12, and then flows out of the side gap 12 from the airflow inlet 56 and enters the airflow generating device 50 again (see...). Figure 7 (See the blue arrow in the image). Thus, the side gap 12 becomes a circulation channel between the inner pot 20 and the pot body 10, allowing airflow to flow within it, which helps to even out the temperature of the gas within the side gap 12. When the side heating element 44 is operating, the airflow ensures a uniform temperature distribution of the air within the side gap 12, thereby allowing the inner pot side 24 to be heated evenly. In this way, the cooking appliance 100 heats the inner pot side 24 using hot air convection.

[0117] like Figure 4 and Figure 5 As shown, the airflow generating device 50 is, for example, provided on the outer periphery of the side support member 48. The side support member 48 is provided with a first vent 42 and a second vent 43. The first vent 42 is opposite to the airflow outlet 58. The second vent 43 is opposite to the airflow inlet 56. The first vent 42 and the second vent 43 are arranged at intervals along the circumferential direction of the side support member 48 and are as close to each other as possible. In this way, the airflow can flow through the side gap 12 for nearly a complete circumference, which is beneficial for the uniformity of gas temperature in the side gap 12.

[0118] Specifically, such as Figure 6 As shown, the airflow generating device 50 includes an impeller 53 and a motor 54. The motor 54 is electrically connected to a control device 60 and drives the impeller 53 to rotate under the control of the control device 60. The airflow generating device 50 also includes, for example, a first housing 51 and a second housing 52. The first housing 51 and the second housing 52 are interconnected along the axial direction of the impeller 53 to form the outer shell of the airflow generating device 50 and enclose a receiving cavity 55. The impeller 53 is located in the receiving cavity 55. An airflow inlet 56 is provided, for example, in the first housing 51. An airflow outlet 58 is provided, for example, in the second housing 52. Both the airflow inlet 56 and the airflow outlet 58 communicate with the receiving cavity 55. The airflow inlet 56 and the airflow outlet 58 are located on the same side of the airflow generating device 50, thereby facilitating contact with the side support member 48. The motor 54 is located outside the receiving cavity 55, for example, on the side of the second housing 52 opposite to the receiving cavity 55, which is also the side of the airflow generating device 50 away from the side support member 48. In this way, the motor 54 is far away from the side heating element 47, which can reduce the impact of the temperature of the side heating element 47 on it and is conducive to the normal operation of the motor 54.

[0119] Optionally, such as Figure 3As shown, the pot body 10 further includes a blocking portion 15. The blocking portion 15 is located between the bottom heating component 45 and the side heating component 47 in the up and down direction. When the pot liner 20 is placed in the pot body 10, the blocking portion 15 surrounds the outer periphery of the pot liner 20, and the minimum distance between the blocking portion 15 and the outer wall surface of the pot liner 20 is W. Optionally, 0mm < W ≤ 5mm. Preferably, the minimum distance W is less than the minimum size D1 of the side gap 12. Usually, the minimum size D1 of the side gap 12 is formed at the position corresponding to the side heating component 47 to improve the heating efficiency of the side heating component 47 and avoid heat waste. Thus, the blocking portion 15 makes the distance between the pot body 10 and the pot liner 20 smaller, which hinders the flow of air (hot air) in the side gap 12 into the bottom gap 13 (the air flow channel becomes narrower and the flow resistance increases), so that the air in the side gap 12 basically only flows in the side gap 12. When the side heating assembly 44 works, its heat is not easily transferred to the bottom of the pot liner 21 through the air in the side gap 12, so that its heat basically only acts on the side 24 of the pot liner. Therefore, the side heating assembly 44 basically becomes a device dedicated to heating the side 24 of the pot liner.

[0120] Optionally, the minimum distance W between the blocking portion 15 and the outer wall surface of the pot liner 20 is also less than the minimum size of the bottom gap 13. In particular, the minimum size D2 of the bottom gap 13 at the position corresponding to the bottom heating component 45 is less than W. Thus, when the air in the bottom gap 13 flows into the side gap 12, due to the narrowing of the air flow channel and the increase of the flow resistance, the flow is blocked, so that the air in the bottom gap 13 basically only flows in the bottom gap 13. When the bottom heating assembly 41 works, its heat is not easily transferred to the side 24 of the pot liner through the air in the bottom gap 13, so that its heat basically only acts on the bottom 21 of the pot liner. Therefore, the bottom heating assembly 41 basically becomes a device dedicated to heating the bottom 21 of the pot liner.

[0121] The blocking part 15 does not contact the inner pot 20 to avoid interfering with its placement, ensuring that the bottom 21 of the inner pot can reliably contact the bottom temperature sensor 80, allowing the inner pot 20 to be placed stably. The side gap 12 communicates with the bottom gap 13, forming a general gap between the pot body 10 and the inner pot 20, excluding the portion with the bottom temperature sensor 80 and the opening of the inner pot 20. The blocking part 15 corresponds to the smallest gap in the middle of this general gap. In other words, the blocking part 15 can be considered as the boundary between the side gap 12 and the bottom gap 13. The blocking part 15 makes it difficult for air to flow between the two gaps, resulting in a design where the bottom 21 and the side 24 of the inner pot are heated relatively independently. That is, the control device 60 can basically control the temperature of the bottom 21 of the inner pot by independently controlling the power of the bottom heating component 41, and control the temperature of the side 24 of the inner pot by independently controlling the power of the side heating component 44. That is, by setting the blocking part 15, the bottom 21 and the side 24 of the pot can be independently controlled.

[0122] In the illustrated example, a blocking portion 15 is provided on the bottom heating assembly 41, for example, formed on the top of the bottom support member 46. Of course, a blocking portion 15 is also provided on the side heating assembly 44, for example, formed on the bottom of the side support member 48. To block airflow between the side gap 12 and the bottom gap 13, the pot body 10 may be provided with multiple blocking portions 15. The blocking portions 15 may also be provided simultaneously on both the bottom heating assembly 41 and the side heating assembly 44.

[0123] like Figure 9 As shown, the cooking process of the cooking appliance 100 for cooking rice includes, for example, a preheating process P10, a water absorption process P20, a heating process P30, a boiling test process P35, a boiling process P40, a simmering process P50, and a heat preservation process P60. Each process is a stage. The end of the simmering process P50 indicates that the cooking is complete.

[0124] The preheating process P10 is used to preheat colder ingredients and water.

[0125] In the water absorption process P20, the ingredients fully absorb water in warm water (for example, the temperature at the bottom of the cooking cavity is maintained at 30℃-70℃, also known as the water absorption temperature) to improve the texture. Typically, the water absorption process P20 continues for a preset water absorption time. The average heating power of the water absorption process P20, for example, does not exceed 1000W.

[0126] In the heating process P30, the cooking appliance 100 heats the food to a near-boiling temperature using high heat (e.g., the temperature at the top of the cooking cavity is 70℃-90℃). Then, in the boiling determination process P35, the food is determined to be boiling, and then in the boiling process P40, the food is kept boiling until it is basically cooked. The average heating power of the heating process P30 is, for example, 400-2000W, and can be used for rated power heating. In some cases, such as in high-altitude environments, the temperature rise in the cooking cavity is limited, and the boiling process P40 can be initiated after the heating process P30 has been maintained for a preset heating time (not exceeding 40 minutes).

[0127] The boiling process P40 is primarily used to dry free moisture in the cooking chamber. The average heating power of the boiling process P40 is, for example, 200W-1000W.

[0128] The rice-cooking process P50 dries out any remaining free moisture, further cooking the ingredients. The rice-cooking process P50 can continue for a preset cooking time, maintaining the food temperature within a certain range. The average heating power of the rice-cooking process P50 is, for example, 100-1000W. Cooking is complete when the rice-cooking process P50 ends.

[0129] After cooking, the food can be kept warm in the P60 keep-warm function on a low flame, ensuring the user enjoys a hot meal. The P60 keep-warm function typically maintains the food temperature at a set temperature (e.g., 40°C-80°C at the bottom of the cooking container). The P60 keep-warm function usually lasts for a relatively long time (e.g., at least 30 minutes), and can be manually terminated. The average heating power of the P50 rice cooking function is, for example, 100W-1000W.

[0130] The preheating process P10 is the first step. Specifically, in the preheating process P10, the control device 60 controls the bottom heating component 41 to operate, so that the temperature of the bottom 21 of the pot reaches a first preset temperature. The first preset temperature is, for example, 50°C-60°C. In the preheating process P10, the heating power is, for example, 30%-90% of the rated power, preferably 70% of the rated power. When the temperature of the bottom 21 of the pot reaches the first preset temperature, the preheating process P10 ends, and the process proceeds to the water absorption process P20.

[0131] In the water absorption process P20, the control device 60 controls the bottom heating component 41 to operate, maintaining the temperature of the bottom 21 of the pot between the lower and upper limits of water absorption. The lower limit of water absorption is lower than the upper limit of water absorption. For example, when the temperature of the bottom 21 of the pot is lower than the lower limit of water absorption, the bottom heating component 41 operates; when the temperature of the bottom 21 of the pot is higher than the upper limit of water absorption, the bottom heating component 41 stops operating. The lower limit of water absorption is, for example, 30°C-40°C. The upper limit of water absorption is, for example, 60°C-70°C. A first preset temperature is lower than the upper limit of water absorption but higher than the lower limit of water absorption. In the water absorption process P20, the heating power is, for example, 30%-70% of the rated power, preferably 50%. When the water absorption process P20 continues to absorb water for a duration of 5 min-20 min, preferably 16 min, the water absorption process P20 ends and the heating process P30 begins.

[0132] like Figure 10 As shown, the heating process P30 includes a rapid heating process P31 and a continuous heating process P32. In the rapid heating process P31, the control device 60 controls the bottom heating component 41 to operate at a first heating power to bring the temperature of the top of the cooking cavity to a second preset temperature. The second preset temperature is higher than the upper limit temperature for water absorption, and the upper limit temperature for water absorption is higher than the lower limit temperature for water absorption. The second preset temperature is, for example, 65℃-75℃, or for example, 72℃. The first heating power is, for example, 80%-100% of the rated power, preferably 100% of the rated power. When the top temperature reaches the second preset temperature, the rapid heating process P31 ends, and the continuous heating process P32 begins. In the continuous heating process P32, the control device 60 controls the bottom heating component 41 to operate to bring the temperature of the top of the cooking cavity to a third preset temperature. The third preset temperature is higher than the second preset temperature. The third preset temperature is, for example, 75℃-85℃, or for example, 82℃. When the top temperature reaches the third preset temperature, the continuous heating process P32 ends and the boiling point determination process P35 begins.

[0133] Optionally, the control device 60 calculates the amount of food in the cooking cavity based on the duration of the time from the start of the rapid heating process P31 until the top temperature reaches the second preset temperature. That is, the control device 60 calculates the amount of food based on the duration of the rapid heating process P31. At the initial moment of the rapid heating process P31, the temperature of the food is its water absorption temperature (which does not change much). At the end of the rapid heating process P31, the temperature of the food is approximately the second preset temperature. The heating power of the rapid heating process P31 for cooking rice is a basically constant first heating power. Therefore, when the rapid heating process P31 uses a constant heating power, the food temperature rises by the same amount, so the duration of the rapid heating process P31 is proportional to the amount of food. For example, in a specific example, the amount of food can be 1 cup of rice, 2 cups of rice, 3 cups of rice, 4 cups of rice, 5 cups of rice, 6 cups of rice, 7 cups of rice, or 8 cups of rice. Each cup of rice is 100g-150g.

[0134] In the boiling determination process P35, the control device 60 controls the bottom heating component 41 to operate, further bringing the food temperature closer to the boiling temperature. For example, when the top temperature remains above the preset boiling temperature (e.g., 85℃-90℃) for a preset boiling determination time (e.g., 20s-40s), and the fluctuation range does not exceed the preset fluctuation temperature value (e.g., 1℃-2℃), the food is determined to be boiling. At this point, the boiling determination process P35 ends, and the boiling process P40 begins. The preset boiling temperature is higher than the third preset temperature.

[0135] In the boiling point determination step P35, the bottom heating element 41 operates at the boiling point determination power. In the continuous heating step P32, the bottom heating element 41 operates at the continuous heating power. Optionally, the boiling point determination power is greater than the continuous heating power.

[0136] like Figure 11 As shown, the boiling process P40 includes an initial boiling process P41 and a post-boiling process P43.

[0137] The initial boiling process P41 is the first step in the boiling process P40. In the initial boiling process P41, the control device 60 controls the bottom heating element 41 to operate in a power-adjustable heating mode, with the heating power being the initial boiling power. The initial boiling process P41 ends when the initial boiling duration has elapsed. The initial boiling power is, for example, 20% to 50% of the rated power of the bottom heating element 41, such as 30%. The initial boiling duration is, for example, 3 minutes to 10 minutes, such as 5 minutes. In the initial boiling process P41, the temperature of the bottom 21 of the pot is between 90°C and 105°C. For example, when the temperature of the bottom 21 of the pot is below 90°C, the heating power can be increased; when the temperature of the bottom 21 of the pot is above 105°C, heating can be stopped. Alternatively, a heating power that maintains the temperature of the bottom 21 of the pot between 90°C and 105°C can be determined experimentally; this heating power is the initial boiling power.

[0138] Adjustable heating involves periodically operating the heating element. In each operating cycle (also called the adjustment cycle), the heating element operates at its rated power for a specified duration, then stops for a specified duration. The sum of the operating duration and the stopping duration constitutes the duration of one cycle. The quotient of the operating duration divided by the duration of one cycle is the adjustment duty cycle. The product of the rated power and the adjustment duty cycle is the adjusted power.

[0139] In the post-boiling process P43, the control device 60 controls the bottom heating element 41 to operate in a power-adjusted heating mode, with the heating power being the post-boiling power. Optionally, the post-boiling power is greater than the initial boiling power. The post-boiling power is, for example, greater than or equal to 45% of the rated power of the bottom heating element 41. Optionally, the power adjustment cycle of the post-boiling power is less than the power adjustment cycle of the initial boiling power. The power adjustment cycle of the initial boiling power is, for example, 40s-50s, such as 45s. The power adjustment cycle of the post-boiling power is, for example, 10s-20s, such as 15s.

[0140] Optionally, the post-boiling process P43 includes two consecutive identification sub-intervals. During the period when the bottom heating component operates at boiling power, the control device 60 calculates the average temperature T of the bottom 21 of the pot in each identification sub-interval. The boiling process P43 ends when the difference between the average temperature T of the subsequent identification sub-interval and the average temperature T of the previous identification sub-interval is greater than or equal to a preset heating temperature. The preset heating temperature is, for example, 0.5°C to 5°C (corresponding to a temperature of 0.5°C to 4.5°C on the inner surface of the bottom 21 of the pot), for example, 1.5°C. Thus, the post-boiling process P43 heats at a relatively high power to rapidly reduce free moisture in the cooking cavity. Simultaneously, during the post-boiling process P43, the control device 60 frequently detects the bottom temperature rise to promptly detect when the moisture has been substantially dried, prompting consideration to proceed to the rice-cooking process P50. If the control device 60 continuously detects a temperature rise at the bottom, when the total duration of the boiling process P40 reaches the preset boiling time, the boiling process P40 ends and the process proceeds to the rice-cooking process P50. A recognition sub-interval can be a single power-adjusting heating cycle, or more than a single power-adjusting heating cycle but less than or equal to n power-adjusting heating cycles, where n ranges, for example, from 2 to 6. Optionally, in the post-boiling process P43, the temperature of the bottom 21 of the pot is 100°C to 115°C. The control device 60 can achieve this temperature range by varying the power, or by experimentally determining a constant and suitable post-boiling power to achieve this temperature range.

[0141] Optionally, when the amount of ingredients is greater than or equal to a preset amount, the boiling process P40 may further include a supplementary boiling process P42. The preset amount of ingredients is, for example, 5 cups of rice. The supplementary boiling process P42 is located after the initial boiling process P41. Figure 11 In the example shown, the supplementary boiling process P42 follows the subsequent boiling process P43. In the supplementary boiling process P42, the control device 60 controls the bottom heating element 41 to operate at the supplementary boiling power. The supplementary boiling power is less than the initial boiling power. The supplementary boiling power is less than 30% of the rated power of the bottom heating element 41. The supplementary boiling process P42 ends when the supplementary boiling process P42 continues for the specified duration. Alternatively, in the supplementary boiling process P42, the process ends when the temperature of the bottom 21 of the pot reaches a fourth preset temperature, which also ends the boiling process P40.

[0142] If the amount of food is less than the preset amount, the supplementary boiling process P42 is unnecessary. The supplementary boiling process P42 is used to provide additional heat when there is a large amount of food to ensure it is cooked thoroughly. In the supplementary boiling process P42, the temperature of the bottom 21 of the pot is, for example, 100°C to 110°C. The fourth preset temperature is, for example, 110°C, which is the maximum allowable temperature of the bottom 21 of the pot. Exceeding this temperature can easily cause the rice to burn or stick to the pot. The control device 60 can achieve this temperature range by varying the power, or by experimentally determining a constant and suitable supplementary boiling power to achieve this temperature range. The supplementary boiling time is, for example, 1 minute to 3 minutes.

[0143] The boiling time can be adjusted according to the amount of ingredients. The larger the amount of ingredients, the longer the boiling time. For example, if the amount of ingredients is 5 cups of rice, the boiling time is 1 minute; if the amount of ingredients is 6 cups of rice, the boiling time is 2 minutes; if the amount of ingredients is 7 cups of rice or more, the boiling time is 3 minutes.

[0144] exist Figure 12 In the example shown, the supplementary boiling process P42 precedes the subsequent boiling process P43. In this implementation, when the amount of food is large, since the supplementary boiling process P42 is performed before the subsequent boiling process P43, there is basically no need to worry about the moisture being dried out or the bottom temperature being too high in the supplementary boiling process P42. Therefore, it is only necessary to control the duration of the supplementary boiling process P42. Of course, the control device 60 can also monitor the bottom temperature, and when the bottom temperature reaches the fourth preset temperature, the supplementary boiling process P42 ends and the subsequent boiling process P43 begins.

[0145] Similarly, since the supplementary boiling process P42 is executed before the post-boiling process P43, the free moisture in the cooking chamber has been greatly reduced when the post-boiling process P43 is executed. Under the action of the large post-boiling power, the bottom temperature is very likely to rise significantly. Therefore, in this implementation, there is basically no need to worry about the bottom temperature rising significantly during the post-boiling process P43, and thus there is no need to pay attention to the overall time of the boiling process P40. Of course, the boiling process P40 can also end and proceed to the rice simmering process P50 when the overall time of the boiling process P40 reaches the preset boiling time. It is understandable that the preset boiling time must be longer than the sum of the initial boiling time and the supplementary boiling time, that is, to ensure that the post-boiling process P43 must be executed.

[0146] Optionally, the control device 60 adjusts the preset boiling time according to the amount of food; the larger the amount of food, the longer the preset boiling time. The control device 60 adjusts the duration of the boiling process P40 based on the amount of food. When the amount of food is greater than or equal to the preset amount of food, the duration of the boiling process P40 is greater than the duration of the boiling process P40 when the amount of food is less than or equal to the preset amount of food.

[0147] Next, the cooking process enters the rice-simmering stage P50. After the boiling stage P40 (especially the post-boiling stage P43), the free moisture in the cooking cavity has been largely removed. At this point, a large amount of starch gum remains in the ingredients. The bottom 21 of the inner pot is a key area for starch gum deposition and accumulation. If the temperature at the bottom 21 of the inner pot is too high at this time, the starch gum at the bottom 21 will further solidify and carbonize, increasing its adhesion to the bottom 21 and causing the rice to stick to the pot.

[0148] During cooking, rice releases starch into the water. A large amount of starch, under the influence of gravity, settles at the bottom, while a smaller amount adheres to the side walls of the inner pot 20. Therefore, the inner surface of the inner pot 20 exhibits a starch distribution pattern: less starch on the sides and more on the bottom, with the amount of starch gradually increasing from the sides to the bottom. Areas with higher starch concentrations are also more prone to sticking. Generally speaking, sticking is more severe towards the bottom.

[0149] Whether starch gelatin solidifies or carbonizes is the result of the combined effects of temperature and time. Only prolonged high temperatures will cause starch gelatin to solidify or even carbonize. The cooking process is essentially a gradual increase in bottom temperature. Especially after boiling, as 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 as it cooks. This explains why the rice doesn't stick in the early stages of cooking but sticks later, and why sticking occurs when the water has almost evaporated. Corresponding to the cooking process of cooking appliance 100, the sticking period generally occurs at the end of the boiling stage (P40) and the simmering stage (P50).

[0150] To address this issue, the control device 60 is configured to operate the side heating assembly 44 in a controlled-power heating mode during at least a first portion of the time period in the rice-cooking process P50. The control device 60 controls the heating assembly 40 to operate such that, during at least a third portion of the time period in the rice-cooking process P50, the temperature of the bottom 21 of the pot is lower than the temperature of the bottom 21 of the pot during the boiling process P40. The first and third time periods can be the same time period, overlapping periods, or non-overlapping periods.

[0151] For example, during the cooking process of rice in the cooking appliance 100, before the rice-simmering step P50, the control device 60 controls the bottom heating element 41 to operate and the side heating element 44 to not operate. At the initial moment of the rice-simmering step P50, the bottom heating element 41 is stopped. Therefore, for at least the initial period of the rice-simmering step P50, the control device 60 controls the bottom heating element 41 to not operate. Alternatively, the bottom heating element 41 may not operate at all during the entire rice-simmering step P50. The switching point between the boiling step P40 and the rice-simmering step P50 is also the switching point from bottom heating to side heating. In this way, the rice-simmering step P50 uses side heating to further cook the food without causing the bottom temperature to become too high, thus preventing sticking. In particular, with the obstruction part 15 provided, as known from the analysis above, the bottom 21 and the side 24 of the inner pot can be heated independently, and the side heating does not cause the bottom temperature to rise significantly, effectively preventing sticking.

[0152] In the rice cooking process, the duty cycle of the side heating component 44 is, for example, 20% to 60%.

[0153] In the rice-cooking process P50, the control device 60 also causes the airflow generating device 50 and the side heating assembly 44 to operate simultaneously during a second time period to promote heating of the side portion 24 of the pot. That is, the airflow generating device 50 needs to operate for at least a portion of the entire time period during which the side heating assembly 44 operates in power-adjusted mode. For example, the airflow generating device 50 needs to operate for at least 50% of the entire time period during which the side heating assembly 44 operates in power-adjusted mode. The airflow generating device 50 can operate continuously or intermittently. The second time period can be the same as the first time period, or they can be different time periods that overlap in time. In other words, in the first rice-cooking process P51, the side heating assembly 44 heats the side portion 24 of the pot and has a side heating time period, while the airflow generating device 50 is turned on and has an airflow generating time period, the airflow generating time period and the side heating time period at least partially overlap.

[0154] For example, in the rice cooking process P50, during each power adjustment cycle of the side heating component 44, the airflow generator 50 starts working when the side heating component 44 has been working continuously for a first duration (e.g., 10s-15s), and stops working when the side heating component 44 has been stopped for a second duration (e.g., 10s-15s). That is, the airflow generator 50 starts later than the side heating component 44, and stops later than the side heating component 44. When the side heating component 44 first starts working, its temperature is still low, and even if the airflow generator 50 is turned on, the heating effect is not significant. After the first duration, the heating component reaches the ideal temperature, and the air in the side gap 12 also heats up significantly. At this time, turning on the airflow generator 50 can effectively promote even heating of the side. When the side heating component 44 is turned off, since the heating component still has residual heat, the heating effect continues, so it is not advisable to immediately turn off the airflow generator 50. The operating period of the airflow generating device 50 is delayed relative to the operating period of the side heating assembly 44, which can save energy and achieve balanced side heating. Optionally, the second duration is greater than or equal to the first duration to make full use of the residual heat of the side heating assembly 44.

[0155] Alternatively, in the rice-cooking process P50, the side heating component 44 can be operated in a controlled-power heating mode, so that the start-up time of the airflow generator 50 is later than the start-up time of the side heating component 44 during the entire controlled-power heating period, and the shut-off time is also later than the shut-off time of the side heating component 44 during the entire controlled-power heating period. That is, the working period of the airflow generator 50 is delayed relative to the entire controlled-power working period of the side heating component 44, which can also save energy and achieve balanced side heating.

[0156] Alternatively, in the rice cooking process P50, the airflow generating device 50 is kept running throughout the entire heating period of the side heating component 44, for example, the first part of the time period and the second part of the time period are the same time period.

[0157] Alternatively, in the rice cooking process P50, the airflow generating device 50 may be activated during the initial first time period (e.g., one minute, longer than one adjustment cycle) of the entire time period during which the side heating component 44 is heated. In the rice cooking process P50, the airflow generating device 50 may be activated during the final second time period (e.g., one minute, longer than one adjustment cycle) of the entire time period during which the side heating component 44 is heated.

[0158] Specifically, such as Figure 13As shown, the rice-cooking process P50 successively includes a first rice-cooking process P51 and a second rice-cooking process P52. During at least a portion of the time in the first rice-cooking process P51, the control device 60 controls the side heating component 44 to operate in a power-adjusting heating mode. When the first rice-cooking process P51 continues for a first rice-cooking duration, the second rice-cooking process P52 begins. In the second rice-cooking process P52, the control device 60 controls the side heating component 44 to not operate. When the second rice-cooking process P52 continues for a second rice-cooking duration, the heat-preservation process P60 begins. That is, at least in the first rice-cooking process P51, in each power-adjusting cycle of the side heating component 44's operation, the ratio of the total operating time of the airflow generating device 50 to the total operating time of the power-adjusting cycle is, for example, greater than or equal to 50%. Alternatively, in the first rice-cooking process P51, in each power-adjusting cycle of the side heating component 44's operation, the airflow generating device 50 is continuously operated. Alternatively, the airflow generating device 50 is continuously operated throughout the entire first rice-cooking process P51. In the second rice cooking process P52, since there is no heating, the airflow generating device 50 may not be working.

[0159] The first cooking time for rice is, for example, 5 to 12 minutes, or 7 to 8 minutes. The second cooking time for rice is 5 to 12 minutes, or 7 to 8 minutes.

[0160] The side heating element 44 is located close to the middle plate 16 of the cooker body 10. To prevent the middle plate 16 from overheating, the power of the side heating element 44 can be adjusted from high to low during the first rice cooking process P51. For example, in the first power adjustment cycle, the side heating element 44 operates for 82 seconds and stops operating for 60 seconds. Subsequently, in each power adjustment cycle, the side heating element 44 operates for 22 seconds and stops operating for 60 seconds. By reducing the operating time in the power adjustment cycle to lower the power, it is possible to ensure that the middle plate 16 is not heated for an extended period of time while maintaining the effectiveness of side heating.

[0161] like Figure 4 , Figure 5 and Figure 7 As shown, the temperature sensor in the cooker body 10 also includes an additional temperature sensor 70. The additional temperature sensor 70 is used to sense the temperature of the side heating assembly 44 (specifically, the side heating component 47). Optionally, in the first rice cooking process P51, the temperature of the side heating assembly 44 is 100°C to 150°C, for example, 130°C to 140°C. The side heating temperature should not be too low during rice cooking to ensure continuous steam output, which is beneficial for better rice gelatinization. However, excessively high side temperatures can easily cause the rice to stick to the pot and turn brown on the sides, and the plastic parts around the side heating assembly 44 are also prone to aging. If the temperature continues to exceed 150°C, the above problems are likely to occur. The control device 60 can achieve the above temperature range by varying the power, or it can determine a suitable and constant power adjustment to achieve the above temperature range through experiments.

[0162] Optionally, the control device 60 adjusts the first cooking time based on the amount of ingredients. For example, when the amount of ingredients is greater than or equal to a preset amount, the first cooking time is greater than when the amount of ingredients is less than or equal to the preset amount. For example, when the amount of ingredients is less than the preset amount, a uniform first cooking time (first basic cooking time) can be used, meaning the first cooking time does not change with the amount of ingredients, simplifying control. For example, when the amount of ingredients is greater than or equal to the preset amount, the larger the amount of ingredients, the larger the value of the first cooking time. That is, when the amount of ingredients is greater than or equal to the preset amount, the value of the first cooking time is the sum of the first basic cooking time and the first additional cooking time; the larger the amount of ingredients, the larger the value of the first additional cooking time. The first basic cooking time is, for example, 5-9 minutes. The preset amount of ingredients is, for example, 5 cups of rice. When the amount of ingredients is 5 cups of rice, the first additional cooking time is, for example, 1 minute; when the amount of ingredients is 6 cups of rice, the first additional cooking time is, for example, 2 minutes; when the amount of ingredients is 7 cups of rice or more, the first additional cooking time is, for example, 3 minutes.

[0163] When the rice-cooking process P50 continues for the preset cooking time, the rice-cooking process P50 ends and the process enters the heat-keeping process P60. The preset cooking time is the sum of the first cooking time and the second cooking time. The control device 60 adjusts the preset cooking time according to the amount of ingredients. When the amount of ingredients is greater than or equal to the preset amount, the preset cooking time is greater than the preset cooking time when the amount of ingredients is less than or equal to the preset amount. When the amount of ingredients is greater than or equal to the preset amount, the preset cooking time is the sum of the first basic cooking time, the first additional cooking time, and the second cooking time. When the amount of ingredients is less than the preset amount, the preset cooking time is the sum of the first basic cooking time and the second cooking time.

[0164] like Figure 14 As shown, the cooking appliance 100 also includes a voltage detection circuit 94 for detecting voltage signals related to the power supply voltage. The voltage detection circuit 94 is electrically connected to the control device 60. The control device 60 is further configured to: control the side heating component 44 to operate in a power-adjustable heating mode throughout the entire time period of the first rice cooking process P51; determine the value of the power supply voltage based on the voltage signal transmitted by the voltage detection circuit 94; and adjust the power-adjustable duty cycle of the side heating component 44 in the first rice cooking process P51 according to the value of the power supply voltage, so that the heating power of the side heating component 44 in the first rice cooking process P51 does not change substantially with the change of the power supply voltage. In this way, regardless of changes in the power supply voltage, the first rice cooking process P51 can achieve a constant side heating temperature, ensuring that the rice is cooked thoroughly without sticking to the pot.

[0165] As mentioned earlier, the appropriate and constant power adjustment of the side heating component 44 in the first rice-cooking process P51 can be determined experimentally. For example, under a 220V power supply, the power adjustment mode is heating for 20 seconds and stopping for 60 seconds, with a duty cycle r = 20 / (20+60) = 1 / 4. During the 20 seconds of heating, the side heating component 44 operates at its rated power Pr at 220V, so the power adjustment is r∙Pr = Pr / 4. Since the side heating component 44 is a resistance heating component, its operating power (rated power) is U. 2 / R, where U is the power supply voltage and R is the resistance of the side heating component 47. At this point, the equivalent power of the side heating component 44 is required to be Pr / 4, that is, r'∙U 2 / R=Pr / 4, thus the duty cycle r' when the power supply voltage is U can be calculated. The above example uses a power supply voltage of 220V as a reference. Of course, other voltage values ​​can also be used as references, and the duty cycle matching the power supply voltage can be calculated in the same way.

[0166] For example, the cooking appliance 100 includes a rectifier bridge 91. The input terminal 92 of the rectifier bridge 91 receives an external power supply voltage, such as AC mains power. The output terminal 93 of the rectifier bridge 91 outputs a DC voltage, which powers the various electrical components of the cooking appliance 100. The DC voltage at the output terminal 93 is proportional to the power supply voltage at the input terminal 92. A voltage detection circuit 94, for example, consists of multiple resistors connected in series between the positive terminal of the output terminal 93 and ground. The control device 60 detects the voltage division values ​​of these resistors, thereby inferring the DC voltage at the output terminal 93 and the power supply voltage based on the resistance values. Furthermore, the control device 60 can adjust the duty cycle of the side heating assembly 44.

[0167] In the second rice cooking process P52, the side heating component 44 and the airflow generator 50 are turned off. The residual heat of the rice is used to complete the final gelatinization process. At the same time, the temperature of the rice begins to drop slowly, so that the center of the rice is fully cooked and the external moisture is more evenly distributed, making the rice more fragrant and chewy.

[0168] During the heat preservation process P60, the control device 60 controls the heating element 40 to maintain the temperature of the bottom 21 of the pot between the lower and upper heat preservation limits. The lower heat preservation limit is lower than the upper heat preservation limit. Typically, the cooking appliance 100 will notify the user that the rice is cooked when it enters the heat preservation process P60. This notification may be an audible alert from a buzzer, a text message on the display screen, or an indicator light.

[0169] Optionally, during the final third reheating period of the second rice-cooking process P52, the control device 60 activates the bottom heating element 41 to ensure the rice reaches a certain temperature before entering the heat preservation stage. Optionally, at the initial moment of the time period corresponding to the third reheating period, the temperature of the bottom 21 of the inner pot is higher than the upper limit temperature for heat preservation. The third reheating period is, for example, 2 to 3 seconds. Since the bottom is not heated during the entire rice-cooking stage, the short-term heating will not cause excessive temperature rise at the bottom.

[0170] In this application, since the heating element 40 is located outside the pot liner 20, when the heating element 40 is working, the temperature of the corresponding outer surface of the pot liner 20 is generally higher than the temperature of the inner surface. The temperature at different thicknesses of the pot liner wall gradually transitions from the outer surface to the inner surface. The temperature of the pot liner bottom 21 can be the temperature of the inner surface of the pot liner bottom 21, the temperature of the outer surface of the pot liner bottom 21, or the temperature at a fixed thickness of the pot liner wall at the pot liner bottom 21 (between the temperatures of the inner and outer surfaces of the pot liner bottom 21). The temperature of the pot liner side 24 can be the temperature of the inner surface of the pot liner side 24, the temperature of the outer surface of the pot liner side 24, or the temperature at a fixed thickness of the pot liner wall at the pot liner side 24 (between the temperatures of the inner and outer surfaces of the pot liner side 24).

[0171] Figures 15 to 18 The diagrams show the timing of actual temperature and heating power during two specific processes of cooking rice using cooking appliance 100 when the amount of food is small (without the supplementary boiling process P42). From... Figure 16 and Figure 18 It is evident that the side heating element 44 operates only during the first rice-cooking process P51. Throughout the entire rice-cooking process P50, the bottom heating element 41 operates only briefly during the final third reheating period. Of course, to improve heating efficiency, the side heating element 44 can also operate before the rice-cooking process P50.

[0172] In the preheating process P10, the bottom heating element 41 operates at high power to preheat the food. In the water absorption process P20, the bottom heating element 41 operates intermittently to maintain the food temperature (reflected by the temperature of the inner pot 20 and the top temperature) at a suitable water absorption temperature. In the rapid heating process P31, the bottom heating element 41 operates at high power to rapidly heat the food, and during this stage, the control device 60 analyzes the amount of food. In the continuous heating process P32, the bottom heating element 41 continues to operate to further increase the temperature of the food. Then, the boiling determination process P35 is entered, where the food is determined to be boiling when the top can maintain a high and constant temperature. After that, the boiling process P40 is entered, where the food, containing free water, is in a boiling state, and its temperature remains basically constant. After the boiling process P40, especially after a significant increase in bottom temperature is detected in the post-boiling process P43, the cooking appliance 100 promptly switches the bottom heating to side heating and enters the rice cooking process P50. Upon entering the first rice-cooking stage P51, the bottom heating element 41 stops working, while the side heating element 44 starts working. This causes the temperature of the side 24 of the inner pot to gradually rise, while the temperature of the bottom 21 of the inner pot gradually decreases (especially the temperature of the inner surface of the bottom 21 of the inner pot no longer rises), thus preventing the rice from sticking to the pot. For at least part of the time in the first rice-cooking stage P51, the temperature of the bottom 21 of the inner pot is lower than its temperature in the boiling stage P40. Upon entering the second rice-cooking stage P52, the side heating element 44 also stops working, causing the side temperature to begin to decrease, while the bottom temperature continues to decrease. During the final third reheating period at the end of the second rice-cooking stage P52, the bottom heating element 41 briefly heats up, then the cooking heating process ends, and the rice enters the heat preservation stage P60.

[0173] like Figure 15 As shown, during at least a portion of the time in the first rice-cooking process P51, the temperature of the inner surface of the side portion 24 of the pot is higher than the temperature of the inner surface of the bottom portion 21. For example, the side heating power is higher, resulting in a more significant temperature rise in the side portion, thus providing more heat to the food. Or, as... Figure 17 As shown, during at least a portion of the time period of the first rice-cooking process P51, the temperature of the inner surface of the side portion 24 of the pot is lower than the temperature of the inner surface of the bottom portion 21 of the pot. From Figure 2 As can be seen, the middle plate 16 provides the sidewall of the receiving cavity 14, and the side heating assembly 44 is close to the sidewall of the receiving cavity 14. The side heating power is low, resulting in a relatively small side temperature rise, which can prevent the middle plate 16 from being overheated.

[0174] It should be noted that due to the residual heat of the heating element, the temperature of the corresponding part of the pot body may not drop immediately after the heating element stops working; instead, it may rise. As a result, the temperature curve shows a certain lag relative to the power curve.

[0175] from Figure 15 and Figure 17 It can be seen that during at least a portion of the time period of the rice-cooking process P50 (e.g., during at least a portion of the time period of the first rice-cooking process P51 and / or during at least a portion of the time period of the second rice-cooking process P52), the temperature of the outer surface of the bottom 21 of the pot gradually decreases. During at least a portion of the time period of the rice-cooking process P50 (e.g., during at least a portion of the time period of the first rice-cooking process P51 and / or during at least a portion of the time period of the second rice-cooking process P52), the temperature of the inner surface of the bottom 21 of the pot gradually decreases. During at least a portion of the time period of the rice-cooking process P50 (e.g., during at least a portion of the time period of the first rice-cooking process P51 and / or during at least a portion of the time period of the second rice-cooking process P52), the temperature of the top of the cooking cavity gradually decreases. During at least a portion of the time period of the rice-cooking process P50 (e.g., during at least a portion of the time period of the first rice-cooking process P51 and / or during at least a portion of the time period of the second rice-cooking process P52), the rate of temperature change of the outer surface of the bottom 21 of the pot decreases (i.e., the temperature of the outer surface of the bottom 21 of the pot gradually becomes constant). During at least a portion of the cooking process P50 (e.g., during at least a portion of the first cooking process P51 and / or at least a portion of the second cooking process P52), the temperature of the inner surface of the pot's inner side is less than or equal to 100°C and greater than or equal to 80°C. During at least a portion of the first cooking process P51, the temperature of the outer surface of the pot's inner side 24 is maintained between 100°C and 120°C. This is beneficial for controlling the bottom temperature.

[0176] As mentioned earlier, 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 at 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 19 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: 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. 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. 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.

[0177] In this application, as Figure 19 As 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.

[0178] 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.

[0179] The above scheme is an illustrative method of dividing the pot's inner liner. The division is mainly based on the different amounts of starch adhesive 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 24 is located above the bottom of the inner liner 21.

[0180] exist Figure 20In the example shown, the generatrix of the pot wall 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 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.

[0181] At the bottom of the pot, the movement of starch is hindered by the supporting force and friction of the inner surface of the pot, and gravity can no longer change the position of the starch, making this the area of ​​heavy sticking. According to this application, by controlling the temperature of the bottom of the pot when the starch is about to solidify, the starch at the bottom can be prevented from solidifying and sticking to the pot. Understandably, after the boiling process, the bottom temperature can also be controlled by reducing the bottom power or using a low-power bottom heating method.

[0182] According to this application, when the ingredients are fully boiled and it is difficult to cook the rice in the middle and upper layers by relying on bottom heating convection, side heating is activated. The higher temperature of the sides ensures that the ingredients receive sufficient heat to guarantee that the rice is cooked and to bring out its aroma. The side heating method using hot air convection promotes uniform temperature distribution, ensuring that the rice is heated evenly and guaranteeing cooking quality. Furthermore, by controlling the timing of bottom heating and side heating, the rice can be cooked evenly while preventing the rice at the bottom from sticking to the pot.

[0183] Provided that the technical effects of this application can be achieved, or that the design intent of this application is not violated, the order of steps in the method of the implementation of this application may be adjusted according to actual needs.

[0184] The processes described in all the preferred embodiments above are merely examples. Unless adverse effects occur, various processing operations can be performed in a different order than those described above. The steps of the above processes can also be added, combined, or deleted as needed.

[0185] 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.

[0186] 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 pot body includes a heating element and an airflow generating device; A pot inner liner, removably disposed within the pot body, having an interior forming a cooking cavity for holding ingredients, the pot inner liner including a bottom and sides; and A control device, electrically connected to the heating assembly and the airflow generator, The heating assembly includes a side heating assembly, which is disposed on the outer periphery of the side of the inner pot to heat at least a portion of the side of the inner pot. When the inner pot is placed in the pot body, an annular side gap is formed between the side heating assembly and the inner pot. The airflow generating device is used to generate airflow in the side gap. The control device is configured as follows: The cooking process of rice in the aforementioned cooking appliance includes a boiling process and a simmering process. During the boiling process, the heating component is controlled to operate so that the food in the pot boils. The rice-cooking process shall include at least a first rice-cooking process and a second rice-cooking process sequentially. In the first rice cooking process, the side heating component heats the side of the inner pot for a side heating period, and the airflow generating device is turned on and operates for an airflow generating period, the airflow generating period and the side heating period at least partially overlap.

2. The cooking utensil according to claim 1, characterized in that, The heating assembly also includes a bottom heating assembly for heating the bottom of the inner pot. The control device is also configured to: During the rice cooking process in the cooking appliance, before the rice steaming step, the bottom heating element is controlled to operate, and the side heating element is controlled to deactivate; and / or During the cooking process of rice in the cooking appliance, the bottom heating component is stopped at the beginning of the rice simmering process.

3. The cooking utensil according to claim 1, characterized in that, The control device is also configured to: In the first rice-cooking process, the side heating component is controlled to operate in a power-adjustable heating mode. When the first rice-cooking process has continued for a first rice-cooking time, the second rice-cooking process begins. In the second rice cooking process, the side heating component is controlled to not work.

4. The cooking utensil according to claim 3, characterized in that, In the first rice-cooking process, the temperature of the side heating component is 100°C to 150°C; and / or The cooking time for the first rice dish is 5 to 12 minutes.

5. The cooking utensil according to claim 3, characterized in that, The heating assembly also includes a bottom heating assembly for heating the bottom of the inner pot. The control device is also configured to: The second rice-cooking process ends when it continues for the second rice-cooking time. During the final third reheating period of the second rice cooking process, the bottom heating component is controlled to operate.

6. The cooking utensil according to claim 5, characterized in that, The second cooking time for rice is 5 to 12 minutes; and / or The third reheating time is 2 to 3 seconds.

7. The cooking utensil according to claim 3, characterized in that, The control device is further configured to adjust the first cooking time according to the amount of ingredients. When the amount of ingredients is greater than or equal to a preset amount of ingredients, the value of the first cooking time is greater than the value of the first cooking time when the amount of ingredients is less than or equal to the preset amount of ingredients.

8. The cooking utensil according to claim 7, characterized in that, The heating assembly further includes a bottom heating assembly for heating the bottom of the inner pot, and the cooking appliance further includes a top temperature sensor for acquiring the temperature of the top of the cooking cavity, the top temperature sensor being electrically connected to the control device. The control device is also configured to: During the rice cooking process in the cooking appliance, a rapid heating process and a water absorption process are included, preceding the boiling process. During the water absorption process, the bottom heating component is controlled to maintain the temperature at the bottom of the pot between the lower and upper limits of the water absorption temperature. The water absorption process ends after a certain duration and proceeds to the rapid heating process. In the rapid heating process, the bottom heating assembly is controlled to operate at a first heating power so that the temperature at the top of the cooking cavity reaches a second preset temperature. The amount of food is calculated based on the time interval from the start of the rapid heating process until the temperature at the top of the cooking chamber reaches the second preset temperature. Wherein, the second preset temperature is higher than the upper limit temperature for water absorption, and the upper limit temperature for water absorption is higher than the lower limit temperature for water absorption.

9. The cooking utensil according to claim 8, characterized in that, The control device is also configured to: A preheating process is incorporated into the rice cooking process of the cooking appliance, prior to the water absorption process. During the preheating process, the bottom heating component is controlled to operate so that the temperature at the bottom of the pot reaches a first preset temperature. When the temperature at the bottom of the inner pot reaches the first preset temperature, the preheating process ends, and the water absorption process begins. Wherein, the first preset temperature is lower than the upper limit temperature for water absorption and higher than the lower limit temperature for water absorption.

10. The cooking utensil according to claim 3, characterized in that, The control device is also configured to: The airflow generating device is controlled to operate during at least the initial first time period of the first rice cooking process; and / or During at least the second time period at the end of the first rice cooking process, the airflow generating device is controlled to operate.

11. The cooking utensil according to claim 3, characterized in that, During at least a portion of the time period of the first rice cooking process, the temperature of the inner surface of the side of the pot is higher than the temperature of the inner surface of the bottom of the pot.

12. The cooking utensil according to claim 3, characterized in that, During at least a portion of the time period of the first rice cooking process, the temperature of the inner surface of the side of the pot is lower than the temperature of the inner surface of the bottom of the pot.

13. The cooking utensil according to claim 1, characterized in that, In the rice cooking process, the duty cycle of the side heating component is 20% to 60%; and / or The rated power of the side heating assembly is 100W to 600W.

14. The cooking utensil according to claim 1, characterized in that, The control device is also configured to: A heat preservation process is provided after the rice-cooking process during the rice-cooking process of the cooking appliance. When the rice-cooking process continues for the preset cooking time, the rice-cooking process ends and the process enters the heat-keeping process. The preset cooking time is adjusted according to the amount of ingredients. When the amount of ingredients is greater than or equal to the preset amount of ingredients, the value of the preset cooking time is greater than the value of the preset cooking time when the amount of ingredients is less than or equal to the preset amount of ingredients.

15. The cooking utensil according to claim 1, characterized in that, The heating assembly further includes a bottom heating assembly for heating the bottom of the pot, and the control device is further configured to: The boiling process includes an initial boiling process and a subsequent boiling process. In the initial boiling process, the bottom heating element is controlled to operate at an initial boiling power. In the subsequent boiling process, the bottom heating element is controlled to operate at a subsequent boiling power. The initial boiling power is less than the subsequent boiling power. Furthermore, when the amount of food is greater than or equal to a preset amount, the boiling process also includes a supplementary boiling process. This supplementary boiling process is located after the initial boiling process and after or before the subsequent boiling process. In the supplementary boiling process, the bottom heating element is controlled to operate at a supplementary boiling power, which is less than both the initial boiling power and the subsequent boiling power. Or... The boiling process duration is adjusted according to the amount of ingredients. When the amount of ingredients is greater than or equal to a preset amount, the boiling process duration is greater than when the amount of ingredients is less than or equal to the preset amount.

16. The cooking utensil according to claim 1, characterized in that, The heating assembly further includes a bottom heating assembly for heating the bottom of the inner pot, and the cooking appliance further includes a bottom temperature sensor for acquiring the temperature of the bottom of the inner pot, the bottom temperature sensor being electrically connected to the control device. The control device is also configured to: The boiling process includes a post-boiling process. In the post-boiling process, the bottom heating assembly is controlled to operate. The post-boiling process includes two consecutive identification sub-intervals, and the average temperature of the bottom of the pot in each identification sub-interval is obtained. When the difference between the average value of the next identification sub-interval and the average value of the previous identification sub-interval is greater than or equal to the preset heating temperature, the post-boiling process ends; or, when the duration of the boiling process reaches the preset boiling duration, the boiling process ends and the rice simmering process begins.

17. The cooking utensil according to claim 16, characterized in that, The preset heating temperature is 0.5℃ to 5℃; and / or The post-boiling power is greater than or equal to 45% of the rated power of the bottom heating assembly; and / or In the post-boiling process, the temperature of the bottom of the pot is maintained at 100°C to 115°C.

18. The cooking utensil according to claim 16, characterized in that, The control device is also configured to: The boiling process further includes an initial boiling process, which is located before the subsequent boiling process. In the initial boiling process, the bottom heating component is controlled to operate in a power-adjustable heating mode, with the heating power being the initial boiling power. The initial boiling process ends when the initial boiling duration has elapsed. Wherein, the initial boiling power is less than the subsequent boiling power, and the adjustment cycle of the initial boiling power is greater than the adjustment cycle of the subsequent boiling power.

19. The cooking utensil according to claim 18, characterized in that, The initial boiling power is 20% to 50% of the rated power of the bottom heating assembly; and / or In the initial boiling process, the temperature at the bottom of the pot is 90°C to 105°C; and / or The initial boiling time is 3 to 10 minutes.

20. The cooking utensil according to claim 18, characterized in that, The control device is also configured to: When the amount of ingredients is greater than or equal to a preset amount, the boiling process further includes a supplementary boiling process. This supplementary boiling process is located after the initial boiling process, or after or before the subsequent boiling process. In the supplementary boiling process, the bottom heating element is controlled to operate at a supplementary boiling power, which is lower than the initial boiling power. The supplementary boiling process ends after the specified duration; or, in the supplementary boiling process, the process ends when the temperature at the bottom of the pot reaches a fourth preset temperature.

21. The cooking utensil according to claim 20, characterized in that, The supplementary boiling power is less than 30% of the rated power of the bottom heating element; and / or In the aforementioned supplementary boiling process, the temperature at the bottom of the inner pot is 100°C to 110°C; and / or The supplementary boiling time is 1 to 3 minutes; and / or The fourth preset temperature is 110℃.

22. The cooking utensil according to claim 20, characterized in that, The control device is also configured to adjust the supplementary boiling time according to the amount of the ingredients; the greater the amount of ingredients, the longer the supplementary boiling time.

23. The cooking utensil according to claim 8, characterized in that, The control device is also configured to: During the rice cooking process in the cooking appliance, a continuous heating process and a boiling determination process are included, located after the rapid heating process and before the boiling process. When the temperature at the top of the cooking cavity reaches the second preset temperature, the rapid heating process ends and the continuous heating process begins. During the continuous heating process, the bottom heating assembly is controlled to operate so that the temperature at the top of the cooking cavity reaches a third preset temperature, which is higher than the second preset temperature. When the temperature at the top of the cooking cavity reaches the third preset temperature, the continuous heating process ends, and the boiling point determination process begins. In the boiling determination process, the bottom heating component is controlled to work. When the temperature at the top of the cooking cavity is consistently higher than the preset boiling temperature within a preset boiling determination time and the fluctuation range does not exceed the preset fluctuation temperature value, the boiling determination process ends and the boiling process begins, wherein the preset boiling temperature is higher than the third preset temperature.

24. The cooking utensil according to claim 8, characterized in that, The control device is further configured to: during the cooking process of rice in the cooking appliance, set a continuous heating process and a boiling determination process located after the rapid heating process and before the boiling process; in the boiling determination process, control the bottom heating component to operate at the boiling determination power; in the continuous heating process, control the bottom heating component to operate at the continuous heating power; the boiling determination power is greater than the continuous heating power.

25. The cooking utensil according to claim 16, characterized in that, The control device is also configured to adjust the preset boiling time according to the amount of ingredients; the greater the amount of ingredients, the longer the preset boiling time.

26. The cooking utensil according to claim 7, characterized in that, The control device is also configured to: When the amount of ingredients is greater than or equal to the preset amount of ingredients, the greater the amount of ingredients, the longer the first cooking time for rice; and / or When the amount of the ingredients is less than the preset amount of ingredients, the first cooking time does not change with the change in the amount of ingredients.

27. The cooking utensil according to claim 3, characterized in that, The cooking appliance also includes a voltage detection circuit for detecting voltage signals related to the power supply voltage. The voltage detection circuit is electrically connected to the control device. The side heating component is a resistance heating component. The control device is also configured to: Throughout the entire time period of the first rice-cooking process, the side heating component is controlled to operate in a power-adjustable heating mode. The value of the power supply voltage is determined based on the voltage signal, and the duty cycle of the side heating component in the first rice cooking process is adjusted according to the value of the power supply voltage, so that the heating power of the side heating component in the first rice cooking process does not change significantly with the change of the power supply voltage.

28. The cooking utensil according to claim 1, characterized in that, The control device is further configured to: in the first rice cooking process, control the side heating component to operate in a power-adjusting heating mode, and in each power-adjusting cycle of the side heating component, make the airflow generating device operate for at least a portion of the time, and in each power-adjusting cycle, the ratio of the total operating time of the airflow generating device to the total operating time of the power-adjusting cycle is greater than or equal to 50%.

29. The cooking utensil according to claim 1, characterized in that, The control device is further configured to: in the first rice cooking process, control the side heating component to operate in a power-adjusting heating mode; in each power-adjusting cycle of the side heating component operating in the power-adjusting heating mode, when the side heating component continues to operate for a first duration, cause the airflow generating device to start operating; and when the side heating component continues to stop operating for a second duration, cause the airflow generating device to stop operating.

30. The cooking utensil according to claim 29, characterized in that, The second duration is greater than or equal to the first duration.

31. The cooking utensil according to claim 1, characterized in that, The heating assembly further includes a bottom heating assembly for heating the bottom of the inner pot, and the cooking appliance further includes a top temperature sensor for acquiring the temperature of the top of the cooking cavity, the top temperature sensor being electrically connected to the control device. The control device is also configured to: A boiling determination process is set up before the boiling process during the rice cooking process of the cooking appliance. In the boiling determination process, the bottom heating component is controlled to work. When the temperature at the top of the cooking cavity is consistently higher than the preset boiling temperature within a preset boiling determination time and the fluctuation range does not exceed the preset fluctuation temperature value, the boiling determination process ends and the boiling process begins.

32. The cooking utensil according to any one of claims 1 to 31, characterized in that, The heating assembly further includes a bottom heating assembly for heating the bottom of the pot below the bottom of the pot, the bottom heating assembly including a bottom heating component for achieving the heating function. The side heating assembly includes a side heating component for achieving the heating function. The pot body also includes a blocking part, which is located vertically between the bottom heating element and the side heating element. When the inner pot is placed in the pot body, the blocking part surrounds the outer periphery of the inner pot, the minimum distance between the blocking part and the outer wall surface of the inner pot is greater than 0 and less than or equal to 5 mm, and the minimum distance is less than the minimum size of the side gap corresponding to the side heating element.

33. The cooking utensil according to claim 32, characterized in that, The bottom heating assembly has a bottom gap between the bottom heating element and the bottom of the pot, the minimum value of which is greater than the minimum distance; and / or The blocking portion is provided in at least one of the bottom heating assembly and the side heating assembly.

34. The cooking utensil according to any one of claims 1 to 31, characterized in that, During at least a portion of the time period of the rice-cooking process, at least one of the following conditions is also met: The temperature of the outer surface of the bottom of the pot gradually decreases; The temperature of the inner surface at the bottom of the pot gradually decreases; The temperature at the top of the cooking cavity gradually decreases; The rate of temperature change on the outer surface of the bottom of the pot decreases from large to small. The temperature of the inner surface of the side of the pot is less than or equal to 100°C and greater than or equal to 80°C; during at least a portion of the time period of the first rice cooking process, the temperature of the outer surface of the side of the pot is maintained between 100°C and 120°C.

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