Partitioned steaming electric steamer

Abstract

A partitioned steaming electric steamer comprises a steamer body assembly, a first steaming body assembly and a second steaming body assembly, a first steam channel and a second steam channel form a wrapping structure for a part of a first cooking area, and a third steam channel forms a wrapping structure for a part of a second cooking area; the first steam channel is located at the upstream position of the first cooking area to form a structure that steam in the pot cavity enters the first steam channel and then enters the first cooking area through the first steam channel. The third steam channel is located at the upstream position of the second cooking area and located at the downstream position of the second steam channel to form a structure that steam in the pot cavity sequentially enters the second steam channel and the third steam channel and then enters the second cooking area through the third steam channel. According to the scheme, the problem that too much condensate water is generated in an existing electric steamer is solved, and the problem that food materials on different positions of multiple layers cannot be cooked in a partitioned mode in the existing electric steamer is further solved.

Description

Technical Field

[0001] The utility model relates to the field of kitchen appliances, in particular to an electric steamer for steaming in different zones. Background Art

[0002] The existing electric steamer is mainly used for steam cooking of food. In the process of steam cooking, a large amount of condensed water will be generated, mainly on the side wall position of the cooking area where the steam can contact. Because there is a large temperature difference between the side wall position of the cooking area and the external environment, especially when the external environment temperature is low, there will be a large temperature difference between the two. In the state of temperature difference, more condensed water will be generated on the surrounding side walls and the upper side wall of the cooking area. The generated condensed water will drip down and wet the food. At the same time, the condensed water will flow along the side wall and gather on the bottom surface of the food to wet the food, resulting in poor steam cooking effect on the food. The food will be in a very wet state, which leads to poor taste of the food. At the same time, the existing electric steamer is also provided with multiple layers. Although the multi-layer structure can form each layer to place food, there is a problem of cross-flavor between the multiple layers during steam cooking, resulting in the smell of different types of food to cross-flavor each other, which seriously affects the cooking taste of the food. Utility Model Content

[0003] The utility model aims to solve one of the technical problems in the above-mentioned related technologies at least to a certain extent.

[0004] To this end, the purpose of the utility model is to provide an electric steamer with zoned steaming, which mainly solves the problem of excessive condensation water generated in existing electric steamers, and further solves the problem that existing electric steamers cannot perform zoned cooking on ingredients at different positions on multiple layers.

[0005] The embodiment of the utility model provides an electric steamer for zoned steaming, comprising a pot body assembly, a pot set on the pot body assembly, a pot cavity set on the pot, a first steaming body assembly and a second steaming body assembly, the first steaming body assembly is arranged to be placed on the pot body assembly, and the second steaming body assembly is arranged to be placed on the first steaming body assembly;

[0006] The first steam body assembly is provided with a first cooking area, the second steam body assembly is provided with a second cooking area, and the first cooking area and the second cooking area are arranged to be independent of each other so that steam in the first cooking area and steam in the second cooking area cannot enter each other; the first steam body assembly is provided with a first steam channel, the first steam channel is arranged to be connected with the pot cavity and the first cooking area respectively; the first steam body assembly is also provided with a second steam channel, the second steam channel is arranged to be connected with the pot cavity and is arranged to be independent of the first steam channel;

[0007] The second steam body assembly is provided with a third steam channel, and the third steam channel is arranged to be in communication with the second steam channel and the second cooking area respectively; the first steam channel and the second steam channel are arranged at the outer part of the first cooking area to form a structure that surrounds a part of the first cooking area, and the third steam channel is arranged at the outer part of the second cooking area to form a structure that surrounds a part of the second cooking area;

[0008] The first steam channel is arranged at an upstream position of the first cooking zone to form a structure in which part of the steam in the pot cavity enters the first steam channel and then enters the first cooking zone through the first steam channel;

[0009] The third steam channel is arranged upstream of the second cooking zone and downstream of the second steam channel to form a structure in which part of the steam in the pot cavity enters the second steam channel and the third steam channel in sequence and then enters the second cooking zone through the third steam channel.

[0010] The aforementioned electric steamer with zoned steaming, the first steaming body assembly includes a first outer partition and a first inner partition, the first outer partition is located on the outer side of the first inner partition, and the first steam channel and the second steam channel are arranged in the area between the first outer partition and the first inner partition to form a first cooking zone surrounded by the inner side of the first inner partition.

[0011] In the aforementioned zoned steaming electric steamer, the inner surface of the first inner partition is configured to constitute a part of the side wall of the first cooking zone, and a part of the outer surface of the first inner partition is configured to constitute a part of the side wall of the first steam channel, and another part of the outer surface of the first inner partition is configured to constitute a part of the side wall of the second steam channel.

[0012] In the aforementioned electric steamer for zoned steaming, the first steaming body component is arranged to be an annular structure, the first steam channel and the second steam channel are arranged to be a structure extending in a vertical direction and arranged to extend in an annular direction, and the path length value of the first steam channel or the second steam channel extending in the annular direction is arranged to be greater than or equal to one half of the path length value thereof extending in the vertical direction.

[0013] The aforementioned electric steamer for zoned steaming, wherein the first inner partition is provided with a first front partition and a first rear partition in the front-to-back direction, and the first inner partition is provided with a first left partition and a first right partition in the left-to-right direction, and the first front partition, the first left partition, the first rear partition and the first right partition are arranged in sequence in a circular direction;

[0014] A first steam passage and / or a second steam passage is formed between at least one of the first front partition, the first rear partition, the first left partition and the first right partition and the first outer partition.

[0015] In the aforementioned electric steamer for zoned steaming, when a first steam channel is formed between one of the first front partition, the first rear partition, the first left partition and the first right partition and the first outer partition, and a second steam channel is formed between another one of them and the first outer partition, the first steam channel and the second steam channel are configured as structures that are opposite in the front-to-back direction or structures that are opposite in the left-to-right direction.

[0016] In the aforementioned electric steamer for zoned steaming, when a first steam channel is formed between the first front partition and / or the first rear partition and the first outer partition, a second steam channel is formed between the first left partition and / or the first right partition and the first outer partition;

[0017] Alternatively, when a second steam passage is formed between the first front partition and / or the first rear partition and the first outer partition, a first steam passage is formed between the first left partition and / or the first right partition and the first outer partition.

[0018] In the aforementioned electric steamer for zoned steaming, when the first steam channel is located on the first front partition, the first rear partition, the first left partition or the first right partition, the path length value formed by the first steam channel in the annular direction is set to be greater than or equal to one half of the length value formed by the first front partition, the first rear partition, the first left partition or the first right partition in the annular direction;

[0019] Or, when the second steam channel is located on the first front partition, the first rear partition, the first left partition or the first right partition, the path length value formed by the second steam channel in the annular direction is set to be correspondingly greater than or equal to half of the length value formed by the first front partition, the first rear partition, the first left partition or the first right partition in the annular direction.

[0020] In the aforementioned electric steamer for zoned steaming, the path length of the first steam channel and / or the second steam channel extending in the annular direction is set to be greater than or equal to the path length of the first steam channel and / or the second steam channel extending in the vertical direction;

[0021] Or, the total length of the path extending in the annular direction of the first steam channel and the second steam channel is set to be greater than or equal to one half of the length of the path of the first inner partition in the annular direction;

[0022] Alternatively, the total length of the paths of the first steam channel and the second steam channel extending in the annular direction is set to be greater than or equal to the length of the path of the first inner partition in the annular direction.

[0023] In the aforementioned electric steamer with zoned steaming, the first steaming body assembly is further provided with a first steaming grid, and the space area formed by the first steaming grid and the first inner partition constitutes the first cooking zone;

[0024] When the first steaming body assembly is placed on the pot body assembly, the first steaming grid is configured to form a shielding structure for most of the area of ​​the pot cavity to form a structure in which at least part of the steam moves along the surface of the first steaming grid toward the first inner partition, and the shielding structure is formed to be a structure in which steam cannot pass through the area on the first steaming grid that is within the projection area formed by projecting the first cooking area directly downward.

[0025] In the aforementioned electric steamer with zoned steaming, the second steaming body assembly includes a second outer partition and a second inner partition, the second outer partition is located on the outer side of the second inner partition, and a third steam channel is arranged in the area between the second outer partition and the second inner partition to form a second cooking area surrounding the inner side of the second inner partition.

[0026] In the aforementioned zoned steaming electric steamer, the inner surface of the second inner partition is formed as a part of the side wall of the second cooking zone, and a part of the outer surface of the second inner partition is formed as a part of the side wall of the third steam channel.

[0027] In the aforementioned electric steamer for zoned steaming, the second steaming body assembly is arranged to be an annular structure, the third steam channel is arranged to correspond to the position of the second steam channel in the vertical direction, and the path length value formed by the third steam channel in the annular direction is arranged to be greater than or equal to the path length value formed by the second steam channel in the annular direction.

[0028] In the aforementioned electric steamer for zoned steaming, the path length of the third steam channel extending in the annular direction is set to be greater than or equal to the path length of the third steam channel extending in the vertical direction;

[0029] Alternatively, the path length of the third steam channel extending in the annular direction is set to be greater than or equal to half of the path length of the second inner partition in the annular direction.

[0030] In the aforementioned electric steamer with zoned steaming, the second steaming body assembly is further provided with a second steaming grid, and the space area formed by the second steaming grid and the second inner partition constitutes the second cooking zone;

[0031] When the second steaming body assembly is placed on the first steaming body assembly, the second steaming grid is formed to form a shielding structure for the first cooking area so as to form a structure in which at least part of the steam moves along the surface of the second steaming grid toward the second inner partition, and the shielding structure is formed to form a structure in which the steam cannot pass through the area on the second steaming grid that is within the range of the projection area formed by projecting the second cooking area directly downward.

[0032] In the aforementioned electric steamer with zoned steaming, a plurality of steam inlets are arranged at the lower end of the first steaming body assembly, and the plurality of steam inlets are arranged to be in communication with the pot cavity, a part of the steam inlets is arranged to be in communication with the first steam channel and another part of the steam inlets is arranged to be in communication with the second steam channel;

[0033] At least a portion of the steam inlet is arranged to be located on the outer side of a projection area formed by projecting the first cooking area downward, and the steam inlet is arranged to be located inside the pot cavity or within a projection area formed by projecting the pot cavity upward, so as to form a structure in which at least a portion of the steam can directly enter the steam inlet when moving upward.

[0034] In the aforementioned electric steamer with zoned steaming, a first steam outlet is provided at the upper end of the first steaming body assembly or at the side of the first inner partition, and the first steam outlet is arranged to be in communication with the first cooking zone so that the steam in the first steam channel can enter the first cooking zone through the first steam outlet;

[0035] A structure is also provided in which the moving direction of the steam when passing through the first steam outlet is not parallel to the inner side surface of the first inner partition.

[0036] In the aforementioned electric steamer with zoned steaming, a second steam outlet is provided at the upper end of the second steaming body assembly or at the side of the second inner partition, and the second steam outlet is arranged to be in communication with the second cooking zone so that the steam in the third steam channel can enter the second cooking zone through the second steam outlet;

[0037] A structure is also provided in which the moving direction of the steam when passing through the second steam outlet is not parallel to the inner side surface of the second inner partition.

[0038] In the aforementioned electric steamer for zoned steaming, the distance H formed by the first steam channel and / or the second steam channel between the first outer partition and the first inner partition is greater than the thickness of the first outer partition and greater than the thickness of the first inner partition;

[0039] Or, a distance H1 formed by the third steam channel between the second outer partition and the second inner partition is set to be greater than a thickness value of the second outer partition and greater than a thickness value of the second inner partition;

[0040] Or, the height of the first steam channel or the second steam channel in the vertical direction is set to be greater than or equal to half of the height of the first inner partition in the vertical direction;

[0041] Alternatively, the height of the third steam channel in the vertical direction is set to be greater than or equal to half of the height of the second inner partition in the vertical direction.

[0042] In the aforementioned electric steamer with zoned steaming, the second steaming body assembly is further provided with a steam containing channel which is an independent structure from the third steam channel, the steam containing channel is located in the area between the second outer partition and the second inner partition to form a structure that wraps a part of the second cooking zone on the inner side of the second inner partition, the steam containing channel is arranged to be in a structure that is in communication with the first steam channel, and the steam containing channel is arranged to be in a structure that is not in communication with the second cooking zone.

[0043] In the aforementioned electric steamer with zoned steaming, at least a portion of the first steam channel is configured to penetrate downwardly through the lower surface of the first steam body assembly, and at least a portion of the first steam channel is also configured to penetrate upwardly through the upper surface of the first steam body assembly to form a structure in communication with the steam storage channel and / or the first cooking zone;

[0044] Or, at least a portion of the second steam channel is configured to be in a structure that passes through the lower surface of the first steam body assembly downward, and at least a portion of the second steam channel is also configured to be in a structure that passes through the upper surface of the first steam body assembly upward to form a structure that is in communication with the third steam channel;

[0045] Alternatively, the steam containing passage is arranged to be opposite to the third steam passage in the front-to-rear direction or the left-to-right direction or to be adjacent to the third steam passage in the annular direction.

[0046] In the aforementioned electric steamer for zoned steaming, the thickness of the first inner partition is set to be smaller than the thickness of the first outer partition, and / or the thermal conductivity of the first inner partition is set to be larger than the thermal conductivity of the first outer partition;

[0047] Alternatively, the thickness of the second inner partition is set to be smaller than the thickness of the second outer partition, and / or the thermal conductivity of the second inner partition is set to be larger than the thermal conductivity of the second outer partition.

[0048] The aforementioned electric steamer for zoned steaming further comprises a pot cover, which is configured to cover the second steaming body assembly so as to surround the second cooking zone on the inner side of the pot cover;

[0049] A steam containing portion is arranged in the pot cover, and the steam containing portion is arranged in a structure which is connected with the third steam channel or the second cooking zone so that the steam can move upward and enter into the steam containing portion.

[0050] The aforementioned electric steamer for zoned steaming has a pot cover which is provided with an outer cover part and an inner cover part, a steam holding part is formed between the outer cover part and the inner cover part, an outer surface of the inner cover part constitutes a part of the side wall of the steam holding part, and an inner surface of the inner cover part constitutes a part of the side wall of the second cooking zone.

[0051] In the aforementioned electric steamer for zoned steaming, the thickness of the inner cover is set to be smaller than the thickness of the outer cover, and / or the thermal conductivity of the inner cover is set to be larger than the thermal conductivity of the outer cover;

[0052] Alternatively, the pot cavity is arranged to be located upstream of the first steam channel so that the steam in the pot cavity enters the first steam channel and then enters the first cooking zone, thereby forming a structure in which the first inner partition is heated by steam before the steam enters the first cooking zone;

[0053] Alternatively, the pot cavity is arranged upstream of the second steam channel so that the steam in the pot cavity enters the second steam channel and then enters the third steam channel and enters the second cooking zone from the third steam channel, thereby forming a structure in which the second inner partition is heated by steam before the steam enters the second cooking zone.

[0054] Compared with the prior art, the utility model has the following beneficial effects:

[0055] In the present solution, the first steam body assembly and the second steam body assembly are constructed as a multi-layer structure in the vertical direction. The first steam body assembly forms a first cooking area, and the second steam body assembly forms a second cooking area. The first cooking area and the second cooking area are independent of each other to form a partitioning effect, so that the first cooking area and the second cooking area can perform steam cooking independently, effectively solving the problem of cross-flavor and poor taste of steam cooking during upper and lower layer steam cooking.

[0056] In the present solution, the first cooking area and the second cooking area can be used to place ingredients independently, and steam can be supplied to the first cooking area independently through the first steam channel, and steam can be supplied to the second cooking area independently through the second steam channel and the third steam channel, so that the first cooking area and the second cooking area can effectively form an effect of zoned steaming, that is, the effect of independent steam cooking in different areas, which effectively prevents the problem of cross-flavoring during steam cooking, and can facilitate users to place ingredients of different types and flavors separately for independent cooking.

[0057] In the present solution, the first steam channel, the second steam channel and the third steam channel not only form an independent structure for steam to pass through, but also form a corresponding surrounding structure for the first cooking zone and the second cooking zone to reduce the temperature difference between the side wall of the first cooking zone and the side wall of the second cooking zone, thereby effectively reducing the generation of condensation water and preventing the food from being wetted by the condensation water.

[0058] In the present solution, the enveloping structure of the first cooking zone by the first steam channel and the second steam channel can effectively reduce the formation of condensed water on the inner surface of the first inner partition of the first steam body assembly, narrow the temperature difference between the first cooking zone and the outside, and effectively reduce the formation of condensed water. This can solve the problem in the prior art that the food is wetted due to the generation of more condensed water, resulting in a poor taste of the steam-cooked food.

[0059] In the present solution, the structure of the third steam channel or the steam containing channel surrounding the second cooking zone can effectively reduce the formation of condensed water on the inner surface of the second inner partition of the second steaming body assembly, narrow the temperature difference between the second cooking zone and the external environment, and effectively reduce the formation of condensed water. This can solve the problem in the prior art that the food is wetted due to the generation of more condensed water, resulting in a poor taste of the steam-cooked food.

[0060] In the present solution, the steam in the pot cavity enters the first steam channel and then enters the first cooking zone, thereby forming a structure in which the first inner partition is heated by steam before the steam enters the first cooking zone, so as to reduce the temperature difference between the first cooking zone and the first steam channel and the second steam channel, so that the first cooking zone does not directly form a temperature difference with the external environment of the electric steamer, and the formation of condensation water on the first inner partition is effectively reduced. The problem in the prior art that the food is wetted by the generation of more condensation water and the steam cooking of the food has a poor taste can be solved.

[0061] In the present scheme, the pot cavity is located upstream of the second steam channel, so that the steam in the pot cavity enters the second steam channel and then enters the third steam channel and enters the second cooking zone from the third steam channel, so that the second inner partition is heated by steam before the steam enters the second cooking zone, so as to reduce the temperature difference between the second cooking zone and the third steam channel, so that the second cooking zone does not directly form a temperature difference with the external environment of the electric steamer, and effectively reduces the formation of condensation water on the second inner partition, which can solve the problem in the prior art that the food is wetted due to the generation of more condensation water, thereby resulting in a poor taste of the steam-cooked food.

[0062] In the present embodiment, a portion of the outer surface of the first inner partition is a portion of the side wall of the first steam channel and the second steam channel, so that the first inner partition is heated before providing steam to the first cooking zone for steam cooking, thereby reducing the temperature difference between the first inner partition and the first steam channel and the second steam channel during the steam cooking process, so that the temperature of the first inner partition is close to the temperature in the first cooking zone, which can effectively prevent the generation of condensation water on the inner surface of the first inner partition, and thus effectively prevent the generation of excessive condensation water and wetting the food.

[0063] In the present solution, a portion of the outer surface of the second inner partition is a portion of the side wall of the third steam channel, so that the second inner partition is heated before providing steam to the second cooking zone for steam cooking, thereby reducing the temperature difference between the second inner partition and the third steam channel during the steam cooking process, so that the temperature of the second inner partition is close to the temperature in the second cooking zone. This can effectively prevent the generation of condensation water on the inner surface of the first inner partition, and thus effectively prevent the generation of excessive condensation water and wetting the food.

[0064] In the present solution, the structures of the first steam channel, the second steam channel, and the third steam channel ensure that the first cooking zone and the second cooking zone will not directly form a large temperature difference with the external ambient air, but will form a temperature difference with the first steam channel, the second steam channel, and the third steam channel accordingly. The first steam channel, the second steam channel, and the third steam channel are used for the passage of steam so that only a small temperature difference is formed on the side wall of the first cooking zone and the side wall of the second cooking zone, thereby effectively preventing the formation of condensation water on the side wall of the first cooking zone and the side wall of the second cooking zone, greatly reducing the generation of condensation water.

[0065] In the present solution, the structures of the first steam channel, the second steam channel and the third steam channel realize that the location where condensed water is generated is mainly concentrated on the first outer partition and the second outer partition, thereby reducing the generation of condensed water on the first inner partition and the second inner partition. At the same time, the condensed water generated on the first outer partition and the second outer partition can directly fall back into the pot cavity, so that the condensed water will not pass through the first cooking zone and the second cooking zone and will not pass through the food, but will fall back into the pot cavity within the first steam channel, the second steam channel and the third steam channel, thereby realizing the recovery of condensed water and effectively preventing the condensed water from wetting the food.

[0066] In the present solution, the first steam channel, the second steam channel and the third steam channel are used for the continuous passage of steam, so that the heat diffusion or loss in the first cooking zone and the second cooking zone is less, which is beneficial to the concentration of heat of the steam in the first cooking zone and the second cooking zone, not only effectively reducing the temperature difference, but also effectively concentrating the heat in the first cooking zone and the second cooking zone, improving the effect of steam cooking by concentrating the heat of steam on the food, improving the efficiency of steam cooking, and improving the taste of steam cooked food. At the same time, it can also form an effective insulation effect, which can slow down the speed of temperature diffusion or reduction in the first cooking zone and the second cooking zone, which is beneficial to better insulation of the food in the first cooking zone and the second cooking zone.

[0067] In this solution, the pot cover is provided with an outer cover part, an inner cover part and a steam holding part, so that steam can enter the steam holding part, thereby effectively reducing the formation of condensed water on the inner surface of the inner cover part, thereby preventing the condensed water on the pot cover from falling back and wetting the food due to excessive condensed water.

[0068] In this solution, steam can be used to preheat the inner cover on one side of the steam container, thereby reducing the temperature difference between the inner cover and the second cooking zone, so that the inner cover will not produce more condensed water due to the large temperature difference, thereby improving the cooking taste of the ingredients.

[0069] In this solution, the outer cover, inner cover and steam holding portion are arranged so that the location where condensed water is generated on the pot cover is mainly concentrated on the inner surface of the outer cover. The condensed water will fall back in the steam holding portion and enter the first steam channel, and will not fall back onto the food, thereby achieving effective collection of the condensed water and effectively preventing the condensed water from flowing back onto the food.

[0070] In the present solution, the second cooking zone on the inner side of the pot lid will not directly form a large temperature difference with the external ambient air, but will form a temperature difference with the steam holding portion. The steam holding portion is used for the entry of steam so that a smaller temperature difference is formed between the steam holding portion and the second cooking zone, thereby effectively preventing the formation of condensed water in the second cooking zone and greatly reducing the generation of condensed water. BRIEF DESCRIPTION OF THE DRAWINGS

[0071] Figure 1 is a three-dimensional schematic diagram of a pot body assembly;

[0072] Figure 2 It is a schematic diagram of a cross-sectional structure of an electric steamer in which steam independently enters the first cooking zone and steam independently enters the second cooking zone;

[0073] Figure 3 It is a schematic diagram showing that steam can enter the first cooking area and the second cooking area in the cross-sectional structure of the electric steamer to preheat the first inner compartment and the second inner compartment;

[0074] Figure 4 is a structural schematic diagram of a first steam body component;

[0075] Figure 5 A schematic diagram showing that a cross section along the front-to-back direction of the first steam body assembly is formed such that a second steam channel is provided on the first front partition and a first steam channel is provided on the first rear partition;

[0076] Figure 6 The schematic diagram is a cross-section along the front-to-back direction of the first steam body assembly, showing that the first front partition and the first rear partition both have first steam channels;

[0077] Figure 7The schematic diagram is a cross-section taken along the left-right direction of the first steam body assembly, showing that the first left partition and the first right partition both have second steam channels;

[0078] Figure 8 is a structural schematic diagram of a second steam body component;

[0079] Fig. 9 A schematic diagram showing a cross section along the front-to-back direction of the second steam body assembly, in which a third steam passage is provided at the front side and a steam storage passage is provided at the rear side;

[0080] Fig.10 A schematic diagram showing a cross section along the front-to-back direction of the second steam body assembly, in which steam-containing channels are provided at both the front and rear sides;

[0081] Fig.11 A schematic diagram showing a cross section along the left-right direction of the second steam body assembly, in which the third steam channels are formed on both the left and right sides;

[0082] Figure numerals: 1-pot body assembly, 101-pot, 1011-pot cavity, 2-first steaming body assembly, 201-first outer partition, 202-first inner partition, 2021-first front partition, 2022-first left partition, 2023-first rear partition, 2024-first right partition, 203-first cooking zone, 204-first steam channel, 205-second steam channel, 206-steam inlet, 207-first steam outlet, 208-first steaming grid, 3-second steaming body assembly, 301-second outer partition, 302-second inner partition, 303-second cooking zone, 304-third steam channel, 305-steam holding channel, 306-second steam outlet, 307-second steaming grid, 4-pot cover, 401-outer cover, 402-inner cover, 403-steam holding part. DETAILED DESCRIPTION

[0083] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further described below in conjunction with specific embodiments.

[0084] Embodiment: The utility model is a zoned steaming electric steamer, such as Figures 1 to 11 As shown in the structure, the electric steamer mainly performs the steam cooking function, which not only effectively reduces the generation of condensed water during the steam cooking process, but also realizes the zoned cooking of ingredients on different upper and lower layers, that is, independent steam cooking is carried out in different areas, so as to prevent the problem of odor contamination caused by steam communication, thereby improving the cooking taste of the ingredients.

[0085] The electric steamer of the present invention is a zoned steaming electric steamer, comprising a pot body assembly 1, on which a pot 101 is arranged, and on which a pot cavity 1011 is arranged, and the pot cavity 1011 is used to hold water and be heated to generate steam, and the electric steamer also comprises a first steaming body assembly 2 and a second steaming body assembly 3, the first steaming body assembly 2 is arranged to be placed on the pot body assembly 1, and the second steaming body assembly 3 is arranged to be placed on the first steaming body assembly 2, and in the vertical direction, it is composed of the pot body assembly 1, the first steaming body assembly 2, and the second steaming body assembly 3 from bottom to top, the first steaming body assembly 2 is placed on the pot body assembly 1, and the second steaming body assembly 3 is placed on the first steaming body assembly 2 to form a structure stacked in sequence in the vertical direction, and the first steaming body assembly 2 and the second steaming body assembly 3 are both detachable placement structures, which is convenient for users to install or disassemble the first steaming body assembly 2 and the second steaming body assembly 3, wherein the first steaming body assembly 2 is provided with a first cooking area 203, and the first cooking area 203 is used to place food and steam in the area for cooking The second cooking area 303 is provided on the second steaming body component 3. The second cooking area 303 is used to place food and steam to independently cook the food in the area. The first cooking area 203 and the second cooking area 303 are set to be independent of each other to form a structure in which the steam in the first cooking area 203 and the steam in the second cooking area 303 cannot enter each other. The structure of the first cooking area 203 and the second cooking area 303 prevents the problem of cross-flavor between the two during the steam cooking process, that is, the steam in the first cooking area 203 will not enter the second cooking area 303, and the steam in the second cooking area 303 will not enter the first cooking area 203. The first cooking area 203 and the second cooking area 303 both independently enter steam to form a zoned steaming structure, that is, a structure in which independent steam cooking is performed in different areas on the upper and lower layers. This can better meet the needs of users for steam cooking of different food ingredients without the problem of cross-flavor.

[0086] The first steam body component 2 is provided with a first steam channel 204, and the first steam channel 204 is configured to be connected with the pot cavity 1011 and the first cooking zone 203 respectively, so that the steam in the pot cavity 1011 can enter the first steam channel 204 and enter the first cooking zone 203 from the first steam channel 204, that is, the pot cavity 1011 and the first cooking zone 203 are connected by the first steam channel 204, so that the steam in the pot cavity 1011 is supplied to the first cooking zone 203; at the same time, the first steam body component 2 is also provided with a second steam channel 205, and the second steam channel 205 is configured to be connected with the pot cavity 1011 and to be independent of the first steam channel 204, that is, during the process of steam entering, the steam can enter the first steam channel 204 and the second steam channel 205 from the pot cavity 1011 respectively, but the steam entering the first steam channel 204 cannot enter the first steam channel 204. The steam in the steam channel 204 and the steam entering the second steam channel 205 are independent structures and will not enter each other. The second steam channel 205 and the first cooking zone 203 are not connected. In addition, a third steam channel 304 is provided on the second steam body assembly 3. The third steam channel 304 is configured to be connected to the second steam channel 205 and the second cooking zone 303 respectively, so that the third steam channel 304 is used to connect the second steam channel 205 and the second cooking zone 303. After the steam in the pot cavity 1011 enters the second steam channel 205, the steam will enter the third steam channel 304 from the second steam channel 205 and enter the second cooking zone 303, so that the steam in the pot cavity 1011 is supplied to the second cooking zone 303, thereby achieving the effect of supplying steam to the first cooking zone 203 and the second cooking zone 303 respectively, so as to achieve the effect of zoned steaming.

[0087] The first steam channel 204 and the second steam channel 205 are arranged at the outer side of the first cooking zone 203 to form a structure that surrounds a part of the first cooking zone 203, so that when there is steam in the first steam channel 204 and the second steam channel 205, a part of the first steam body assembly 2 can be heated to effectively reduce the temperature difference between the first cooking zone 203 and the outside, thereby reducing the generation of condensed water on the side wall of the first cooking zone 203; the third steam channel 304 is arranged at the outer side of the second cooking zone 303 to form a structure that surrounds a part of the second cooking zone 303, so that when there is steam in the third steam channel 304, a part of the second steam body assembly 3 can be heated to effectively reduce the temperature difference between the second cooking zone 303 and the outside, thereby reducing the generation of condensed water on the side wall of the second cooking zone 303; at the same time, the surrounding structure of the first cooking zone 203 and the surrounding structure of the second cooking zone 303 can effectively form a heat preservation effect, not only to reduce the temperature difference, but also to reduce the diffusion of heat, so that the heat can be more concentrated.

[0088] Among them, the first steam channel 204 is arranged to be located at the upstream position of the first cooking zone 203 to form a structure in which part of the steam in the pot cavity 1011 enters the first steam channel 204 and then enters the first cooking zone 203 through the first steam channel 204, that is, the pot cavity 1011 is at the upstreammost position of the steam, steam is generated in the pot cavity 1011, the first steam channel 204 is located downstream of the pot cavity 1011, and the first cooking zone 203 is located downstream of the first steam channel 204, so that the steam in the pot cavity 1011 enters the first cooking zone 203 through the first steam channel 204, so as to achieve independent steam cooking effect on the food in the first cooking zone 203, and at the same time, when the steam is supplied to the first cooking zone 203, a structure for heating a part of the first steaming body assembly 2 is formed, thereby reducing the generation of condensed water and achieving the insulation effect.

[0089] The third steam channel 304 is arranged at the upstream position of the second cooking zone 303 and at the downstream position of the second steam channel 205 to form a structure in which part of the steam in the pot cavity 1011 enters the second steam channel 205 and the third steam channel 304 in sequence, and then enters the second cooking zone 303 through the third steam channel 304, that is, the pot cavity 1011 is at the most upstream position of the steam, steam is generated in the pot cavity 1011, the second steam channel 205 is located downstream of the pot cavity 1011, and the third steam channel 304 is located below the second steam channel 205. The second cooking zone 303 is located downstream of the third steam channel 304, so that the steam in the pot cavity 1011 enters the third steam channel 304 through the second steam channel 205, and enters the second cooking zone 303 through the third steam channel 304, so as to achieve independent steam cooking effect on the food in the second cooking zone 303. At the same time, when the steam is supplied to the second cooking zone 303, a structure for heating a part of the first steam body assembly 2 and the second steam body assembly 3 is formed, so as to reduce the generation of condensed water and achieve the insulation effect.

[0090] In this solution, the first steam body component 2 includes a first outer partition 201 and a first inner partition 202. The first outer partition 201 is located at the outer side of the first inner partition 202, that is, the first outer partition 201 is wrapped around the outer side of the first inner partition 202 to form an inside-outside distribution structure. The first steam channel 204 and the second steam channel 205 are located in the area between the first outer partition 201 and the first inner partition 202 to wrap the first cooking area 203 around the inner side of the first inner partition 202. The first steam channel 204 and the second steam channel 205 form an independent channel structure for steam to pass through. A structure for heating the first inner partition 202 is formed, and when the steam passes through the first steam channel 204 and the second steam channel 205, a structure for heating the first outer partition 201 and the first inner partition 202 is formed, and the first cooking zone 203 wrapped on the inner side of the first inner partition 202 is kept warm. This can effectively reduce the formation of condensed water on the inner side surface of the first inner partition 202 on the first steaming body assembly 2, reduce the temperature difference between the first cooking zone 203 and the outside, and effectively reduce the formation of condensed water. This can solve the problem in the prior art that the food is wetted due to the generation of more condensed water, thereby resulting in a poor taste of the food when cooked by steam.

[0091] In the present solution, the inner surface of the first inner partition 202 is configured to constitute a part of the side wall of the first cooking zone 203, and a part of the outer surface of the first inner partition 202 is configured to constitute a part of the side wall of the first steam channel 204, and another part of the outer surface of the first inner partition 202 is configured to constitute a part of the side wall of the second steam channel 205, wherein a part of the multiple parts on the outer surface of the first inner partition 202 can be formed as a part of the side wall of the first steam channel 204, and a part of the other parts of the multiple parts can be formed as a part of the side wall of the second steam channel 205, so as to form a structure for heating the first inner partition 202 when steam enters and passes through the first steam channel 204 and the second steam channel 205, thereby reducing the temperature difference between the first inner partition 202 and the first cooking zone 203, so as to reduce the generation of condensed water, wherein when steam enters the first steam channel 204 and the second steam channel 205, When the steam enters the first cooking zone 203, the steam will first heat the first inner partition 202. When the steam enters the first cooking zone 203 from the first steam channel 204, the steam will contact the food in the first cooking zone 203 and the inner surface of the first inner partition 202. At this time, because the first inner partition 202 has been heated by steam before, there will not be a large temperature difference when the steam in the first cooking zone 203 contacts the inner surface of the first inner partition 202. At this time, the temperature of the inner surface of the first inner partition 202 is close to the temperature of the steam in the first cooking zone 203, and thus there will be no formation of more condensed water due to the large temperature difference. The formation of condensed water on the first inner partition 202 can be effectively reduced, and the problem in the prior art that the food is wetted by the generation of more condensed water and the steam cooking of the food has a poor taste can be solved.

[0092] In order to further reduce the temperature difference between the first inner partition 202 and the first cooking zone 203 to reduce the generation of condensed water, in this solution, the first steam body component 2 is configured to be annular in structure to form the first cooking zone 203 surrounded by the inner side region of the first steam body component 2, and the first steam channel 204 and the second steam channel 205 are both configured to be extended in the vertical direction and in the annular direction to form a channel structure for steam to enter and pass through, and the path length value of the first steam channel 204 or the second steam channel 205 extending in the annular direction is set to be greater than or equal to one half of the path length value thereof extending in the vertical direction, so that the first steam channel 204 and the second steam channel 205 are arranged in a circular direction. At least a channel area of ​​more than half of the path length value extending in the vertical direction is formed in the annular direction of the first steam body component 2 for the flow of steam, so that the area for the flow of steam in the first steam channel 204 and the second steam channel 205 is larger, so that the area for steam to heat the first inner partition 202 is larger and the heating area is larger, so that the temperature difference between the larger area position of the first inner partition 202 and the first cooking zone 203 can be better reduced, so as to better reduce the temperature difference between the large area position on the first inner partition 202 and the first cooking zone 203, and greatly reduce the formation of condensed water on the inner side surface of the first inner partition 202.

[0093] In the present embodiment, the first inner partition 202 has a specific structural part, the first inner partition 202 is provided with a first front partition 2021 and a first rear partition 2023 in the front-to-back direction, the first inner partition 202 is provided with a first left partition 2022 and a first right partition 2024 in the left-to-right direction, and the first front partition 2021, the first left partition 2022, the first rear partition 2023 and the first right partition 2024 are arranged in sequence along the annular direction to form the first inner partition 202 as an integral annular structure, and the annular structure of the first inner partition 202 is formed. The first cooking zone 203 is surrounded by the inner area thereof to form a space area for placing food and gathering steam. At the same time, a first steam channel 204 and / or a second steam channel 205 are formed between at least one of the first front partition 2021, the first rear partition 2023, the first left partition 2022 and the first right partition 2024 and the first outer partition 201 to form the first steam channel 204 and the second steam channel 205 located in the area between the first inner partition 202 and the first outer partition 201. The first front partition 2021 can be used as the first steam channel 204 and the second steam channel 205. The first steam passage 204 and the second steam passage 205 are formed to form a structure in which the first inner partition 202 is heated after the steam enters, that is, the first front partition 2021, the first rear partition 2023, and the first left partition 202 are heated to form a structure in which the steam enters the first inner partition 202, that is, the first front partition 2021, the first rear partition 2023, and the first left partition 202 are heated to form a structure in which the steam enters the first inner partition 202, that is, the first front partition 2021, the first rear partition 2023, and the first left partition 202 are heated to form a structure in which the steam enters the first inner partition 202, that is, the first steam passage 204 and the second steam passage 205 are formed to form a structure in which the steam enters the first inner partition 202, that is, the first steam passage 204 and the second steam passage 205 are heated ... 2 and at least one of the first right partition 2024 is heated. It is also possible to form a structure for heating one, two or three of the first front partition 2021, the first rear partition 2023, the first left partition 2022 and the first right partition 2024 according to the number of the first steam channel 204 and the second steam channel 205, or to form a structure for heating all four, so as to reduce the temperature difference between the first cooking zone 203 and the first inner partition 202, and greatly reduce the generation of condensed water on the inner surface of the first inner partition 202.

[0094] In this solution, the first steam channel 204 and the second steam channel 205 may be arranged and set on the first steam body assembly 2 in the following two structural modes:

[0095] The first structural mode is a structure in which the first steam channel 204 and the second steam channel 205 are opposite to each other. The specific structural part is that when the first steam channel 204 is formed between one of the first front partition 2021, the first rear partition 2023, the first left partition 2022 and the first right partition 2024 and the first outer partition 201, and the second steam channel 205 is formed between the other one and the first outer partition 201, the first steam channel 204 and the second steam channel 205 are configured as a structure opposite to each other in the front-to-back direction or in the left-to-right direction. The first steam channel 204 is mainly configured as a structure opposite to the second steam channel 205 in the front-to-back direction or in the left-to-right direction to better reduce the generation of condensed water on the first inner partition 202, such as the first steam channel 204. 04 is at the first front partition 2021 and the second steam channel 205 is at the first rear partition 2023 to form a relative structure. If the first steam channel 204 is at the first left partition 2022, the second steam channel 205 is at the first right partition 2024 to form a relative structure. The relative structure can be used to form steam to heat the first inner partition 202 in the first steam channel 204 and the second steam channel 205 first, and then when the steam in the first steam channel 204 enters the first cooking area 203, it can contact the inner surface of the first inner end portion, which can effectively reduce the generation of condensed water. At the same time, the relative structure can form a more uniform heating effect on the first inner partition 202, thereby achieving a relatively uniform distribution of the positions for reducing the generation of condensed water.

[0096] The second structural mode is a structure in which the first steam channel 204 and the second steam channel 205 are adjacent to each other. It can be that when the first steam channel 204 is formed between the first front partition 2021 and / or the first rear partition 2023 and the first outer partition 201, the second steam channel 205 is formed between the first left partition 2022 and / or the first right partition 2024 and the first outer partition 201. The adjacent structure can be used to better reduce the generation of condensed water on the first inner partition 202. The adjacent structure can be used to form steam to heat the first inner partition 202 in the first steam channel 204 and the second steam channel 205 first, and then when the steam in the first steam channel 204 enters the first cooking area 203, it can contact the inner surface position of the first inner end portion, and the generation of condensed water can be effectively reduced. At the same time, the adjacent structure can form a more uniform and stable heating effect on the first inner partition 202, so that the positions for reducing the generation of condensed water are adjacent to each other to form a large area in which the generation of condensed water can be reduced.

[0097] Alternatively, the first steam channel 204 and the second steam channel 205 may be in an adjacent structure. When the second steam channel 205 is formed between the first front partition 2021 and / or the first rear partition 2023 and the first outer partition 201, a first steam channel 204 is formed between the first left partition 2022 and / or the first right partition 2024 and the first outer partition 201. The adjacent structure can be used to better reduce the generation of condensed water on the first inner partition 202. The adjacent structure can be used to form steam to first heat the first inner partition 202 in the first steam channel 204 and the second steam channel 205. Then, when the steam in the first steam channel 204 enters the first cooking area 203, it can contact the inner side of the first inner end portion. At this time, the generation of condensed water can be effectively reduced. At the same time, the adjacent structure can form a more uniform and stable heating effect on the first inner partition 202, so that the positions for reducing the generation of condensed water are adjacent to each other to reduce the generation of condensed water in a large area.

[0098] In order to further reduce the temperature difference between the first inner partition 202 and the first cooking zone 203 to reduce the generation of condensed water, when the first steam channel 204 is located on the first front partition 2021, the first rear partition 2023, the first left partition 2022 or the first right partition 2024, it is set that the path length value formed by the first steam channel 204 in the annular direction is correspondingly greater than or equal to one half of the length value formed by the first front partition 2021, the first rear partition 2023, the first left partition 2022 or the first right partition 2024 in the annular direction, so that the first steam channel 204 is at least correspondingly formed with the first front partition 2021, the first rear partition 2023, the first left partition 2022 or the first right partition 2024. 2 or a channel area of ​​more than half of the path length value of the first right partition 2024 in the annular direction is used for the flow of steam, so that the area for the flow of steam in the first steam channel 204 is larger, so that the area for steam to heat the first inner partition 202 is larger and the heating area is larger, so that the temperature difference between the larger area position on the first inner partition 202 and the first cooking zone 203 can be better reduced, so as to better reduce the temperature difference between the large area position on the first inner partition 202 and the first cooking zone 203, and greatly reduce the formation of condensed water on the inner surface of the first front partition 2021, the first rear partition 2023, the first left partition 2022 or the first right partition 2024 on the first inner partition 202.

[0099] Or, in order to further reduce the temperature difference between the first inner partition 202 and the first cooking zone 203 to reduce the generation of condensed water, when the second steam channel 205 is located on the first front partition 2021, the first rear partition 2023, the first left partition 2022 or the first right partition 2024, it is set that the path length value formed by the second steam channel 205 in the annular direction is correspondingly greater than or equal to one half of the length value formed by the first front partition 2021, the first rear partition 2023, the first left partition 2022 or the first right partition 2024 in the annular direction, so that the second steam channel 205 is at least correspondingly formed with the first front partition 2021, the first rear partition 2023, the first left partition 2022 or the first right partition 2024. 22 or the first right partition 2024 in the annular direction, a channel area of ​​more than half of the path length value is used for the flow of steam, so that the area for the flow of steam in the second steam channel 205 is larger, so that the area for steam to heat the first inner partition 202 is larger and the heating area is larger, so that the temperature difference between the larger area position on the first inner partition 202 and the first cooking zone 203 can be better reduced, so as to better reduce the temperature difference between the large area position on the first inner partition 202 and the first cooking zone 203, and greatly reduce the formation of condensed water on the inner surface of the first front partition 2021, the first rear partition 2023, the first left partition 2022 or the first right partition 2024 on the first inner partition 202.

[0100] In order to further reduce the temperature difference between the first inner partition 202 and the first cooking zone 203 to reduce the generation of condensed water, the path length value of the first steam channel 204 and / or the second steam channel 205 extending in the annular direction is set to be greater than or equal to the path length value thereof extending in the vertical direction, so that the first steam channel 204 and the second steam channel 205 form at least a channel area of ​​more than half of the path length value thereof extending in the vertical direction in the annular direction of the first steam body assembly 2 for the flow of steam, so that the area for the flow of steam in the first steam channel 204 and the second steam channel 205 is larger, so that the area range and the area of ​​the heated area of ​​the first inner partition 202 are larger, and the temperature difference between the larger area position of the first inner partition 202 and the first cooking zone 203 can be better reduced, thereby better reducing the temperature difference between the large area position on the first inner partition 202 and the first cooking zone 203, and greatly reducing the formation of condensed water on the inner side surface of the first inner partition 202.

[0101] Alternatively, in order to further reduce the temperature difference between the first inner partition 202 and the first cooking zone 203 to reduce the generation of condensed water, the total length of the path extending from the first steam channel 204 and the second steam channel 205 in the annular direction is set to be greater than or equal to half of the path length of the first inner partition 202 in the annular direction, so that the first steam channel 204 and the second steam channel 205 form at least a channel area of ​​more than half of the path length formed by the first inner partition 202 in the annular direction in the annular direction of the first steam body assembly 2 for the flow of steam. By doing so, a larger area is provided for steam to flow through the first steam channel 204 and the second steam channel 205, so that a larger area and a larger area are used for heating the first inner partition 202 by steam, thereby better reducing the temperature difference between a larger area of ​​the first inner partition 202 and the first cooking zone 203, thereby better reducing the temperature difference between a large area on the first inner partition 202 and the first cooking zone 203, and greatly reducing the formation of condensed water on the inner surface of the first inner partition 202.

[0102] Alternatively, in order to further reduce the temperature difference between the first inner partition 202 and the first cooking zone 203 to reduce the generation of condensed water, the total length of the path extending from the first steam channel 204 and the second steam channel 205 in the annular direction is set to be greater than or equal to the path length of the first inner partition 202 in the annular direction, so that the first steam channel 204 and the second steam channel 205 form at least a channel area in the annular direction of the first steam body component 2 that is greater than the path length of the first inner partition 202 in the annular direction for the flow of steam, so that the entire range of the path length of the first inner partition 202 in the annular direction can be used for the passage of steam, thereby achieving the first cooking zone 203. The area for steam to flow through the first steam channel 204 and the second steam channel 205 is larger to cover the entire inner surface of the first inner partition 202, so that the area for steam to heat the first inner partition 202 is larger and the heated area is larger to cover the entire inner surface of the first inner partition 202, thereby better reducing the temperature difference between a larger area of ​​the first inner partition 202 and the first cooking zone 203, thereby better reducing the temperature difference between a large area on the first inner partition 202 and the first cooking zone 203, and greatly reducing the formation of condensed water on the inner surface of the first inner partition 202.

[0103] In this solution, a first steaming grid 208 is further provided on the first steaming body component 2, and the first steaming grid 208 is used to hold food. The space area formed by the first steaming grid 208 and the first inner partition 202 constitutes a first cooking area 203, and the first cooking area 203 is used to hold food. Steam enters the first cooking area 203 to steam cook the food. When the first steaming body component 2 is placed on the pot body component 1, the pot body component 1 forms a supporting structure and a limiting structure for the first steaming body component 2, and the first steaming grid 208 and the first inner partition 202 form a space area to form a first cooking area 203. 08 is formed as a shielding structure for most of the area of ​​the pot cavity 1011 to form a structure in which at least part of the steam moves along the surface of the first steaming grid 208 toward the first inner partition 202, and the shielding structure is formed so that the steam cannot pass through the area of ​​the first steaming grid 208 within the projection area formed by the projection of the first cooking area 203 directly downward. When the steam enters the first steam channel 204 from the pot cavity 1011 and enters the first cooking area 203 from the first steam channel 204, the steam will be The first steaming grid 208 blocks the steam and forms a steam that moves along the lower surface of the first steaming grid 208 to diffuse and move toward the first inner partition 202, that is, moves toward the surrounding side walls of the pot cavity 1011, so that the steam is evenly dispersed and enters the first steam channel 204. At the same time, the steam in the pot cavity 1011 cannot pass through the first steaming grid 208 upward, so that the steam in the pot cavity 1011 will not pass through the area of ​​the first steaming grid 208 that is within the projection area formed by the projection of the first cooking area 203 directly downward. , the steam in the pot cavity 1011 will not directly pass through the first steam grid 208 upward into the first cooking zone 203, and the steam is guided to enter the first steam channel 204 and the second steam channel 205 under the shielding structure to heat the first inner partition 202, and at the same time, the first outer partition 201 is also heated, so that the first inner partition 202 is heated and then enters the first cooking zone 203, effectively reducing the temperature difference between the first inner partition 202 and the first cooking zone 203, thereby reducing the generation of condensed water.

[0104] In the present embodiment, the second steam body assembly 3 includes a second outer partition 301 and a second inner partition 302. The second outer partition 301 is located at the outer side of the second inner partition 302, that is, the second outer partition 301 is wrapped around the outer side of the second inner partition 302 to form an inside-outside distribution structure. The third steam channel 304 is located in the area between the second outer partition 301 and the second inner partition 302 to form a second cooking area 303 wrapped around the inner side of the second inner partition 302. The third steam channel 304 is used to form an independent steam passage, and also forms a second inner partition. The structure for heating the second outer partition 301 and the second inner partition 302 is formed when the steam passes through the third steam channel 304, and the second cooking zone 303 surrounded by the inner side of the second inner partition 302 is kept warm, which can effectively reduce the formation of condensed water on the inner side surface of the second inner partition 302 on the second steam body assembly 3, and reduce the temperature difference between the second cooking zone 303 and the external environment to effectively reduce the formation of condensed water, which can solve the problem in the prior art that the food is wetted due to the generation of more condensed water, thereby resulting in a poor taste of the steam-cooked food.

[0105] In the present solution, the structural part of the second inner partition 302 is configured such that the inner surface of the second inner partition 302 is configured as a part of the side wall of the second cooking zone 303, and a part of the outer surface of the second inner partition 302 is configured as a part of the side wall of the third steam channel 304, so that steam can heat the second inner partition 302 and thereby reduce the temperature difference between the second inner partition 302 and the second cooking zone 303, so as to reduce the generation of condensed water. When the steam enters the third steam channel 304, the side wall, i.e., the outer surface of the second inner partition 302, is heated and heat is transferred, so that the second inner partition 302 is first heated before the steam enters the second cooking zone 303, and when the steam enters the third steam channel 304, the second inner partition 302 is heated. After the third steam channel 304 enters the second cooking zone 303, the steam will contact the second steaming grid 307 and the food thereon and the inner surface of the second inner partition 302. At this time, because the second inner partition 302 has been heated by steam before, there will not be a large temperature difference when the steam in the second cooking zone 303 contacts the inner surface of the second inner partition 302. At this time, the temperature of the inner surface of the second inner partition 302 is close to the temperature of the steam in the second cooking zone 303, and thus there will be no formation of more condensed water due to the large temperature difference. The formation of condensed water on the second inner partition 302 can be effectively reduced, and the problem in the prior art that the food is wetted due to the generation of more condensed water, thereby solving the problem that the steam cooking taste of the food is poor due to the poor taste of the food in the prior art.

[0106] The second steam body component 3 in this solution is configured to be an annular structure, and the annular structure of the second steam body component 3 corresponds to the annular structure of the first steam body component 2, so that the second steam body component 3 can be placed and installed on the first steam body component 2, wherein the third steam channel 304 is configured to correspond to the position of the second steam channel 205 in the vertical direction, that is, the second steam channel 205 and the third steam channel 304 are configured to correspond to each other in the vertical direction to form a structure connected in the vertical direction, so that the steam in the second steam channel 205 can effectively move upward into the third steam channel 304, and the path length value formed by the third steam channel 304 in the annular direction is greater than or equal to the path length value formed by the second steam channel 205 in the annular direction, so that the third steam channel 304 can better correspond to the second steam channel 205 so that the second steam channel The steam in the third steam channel 205 enters the third steam channel 304 more effectively, and at the same time, it is convenient for the steam to move quickly after entering the third steam channel 304 and diffuse in the second cooking zone 303. At the same time, the path length value formed by the third steam channel 304 in the annular direction realizes that the area for steam to flow through in the third steam channel 304 in the annular direction is larger and the area corresponding to the path length is longer, so that the area for steam to heat the second inner partition 302 is larger and the heating area is larger, thereby better reducing the temperature difference between the larger area position of the second inner partition 302 and the second cooking zone 303, thereby better reducing the temperature difference between the large area position on the second inner partition 302 and the second cooking zone 303, and greatly reducing the formation of condensed water on the inner surface of the second inner partition 302.

[0107] In order to further reduce the temperature difference between the second inner partition 302 and the second cooking zone 303 to reduce the generation of condensed water, the path length value of the third steam channel 304 extending in the annular direction is set to be greater than or equal to the path length value of the third steam channel 304 extending in the vertical direction, so that the third steam channel 304 forms at least a channel area of ​​more than half of the path length value of the third steam channel 304 extending in the vertical direction in the annular direction of the second steam body component 3 for the flow of steam, so that the area for the flow of steam in the third steam channel 304 is larger, so that the area for steam to heat the second inner partition 302 is larger, and the heated area is larger, so that the temperature difference between the larger area position of the second inner partition 302 and the second cooking zone 303 can be better reduced, so as to better reduce the temperature difference between the large area position on the second inner partition 302 and the second cooking zone 303, and greatly reduce the formation of condensed water on the inner surface of the second inner partition 302.

[0108] Alternatively, in order to further reduce the temperature difference between the second inner partition 302 and the second cooking zone 303 to reduce the generation of condensed water, the path length value of the third steam channel 304 extending in the annular direction is set to be greater than or equal to half of the path length value of the second inner partition 302 in the annular direction, so that the third steam channel 304 forms at least a channel area of ​​more than half of the path length value formed by the second inner partition 302 in the annular direction in the annular direction of the second steam body component 3 for the flow of steam, so that the area for steam to flow through in the third steam channel 304 is larger, so that the area range and area of ​​the heated area of ​​the second inner partition 302 are larger, and the temperature difference between the larger area position of the second inner partition 302 and the second cooking zone 303 can be better reduced, so as to better reduce the temperature difference between the large area position on the second inner partition 302 and the second cooking zone 303, and greatly reduce the formation of condensed water on the inner side surface of the second inner partition 302.

[0109] In the present embodiment, a second steaming grid 307 is further provided on the second steaming body component 3, and the second steaming grid 307 is used to hold food. The space area formed by the second steaming grid 307 and the second inner partition 302 constitutes a second cooking area 303, and the second cooking area 303 is used to hold food. Steam enters the second cooking area 303 to steam-cook the food. When the second steaming body component 3 is placed on the first steaming body component 2, the first steaming body component 2 forms a supporting structure and a limiting structure for the second steaming body component 3, and the second steaming grid 307 is formed as a shielding structure for the first cooking area 203, so that at least part of the steam moves along the surface of the second steaming grid 307 toward the second inner partition 302, and the shielding structure is formed so that the steam cannot pass through the projection area formed by the projection directly below the second cooking area 303 on the second steaming grid 307. According to the structure of the regional part within the domain range, when the steam enters the first cooking zone 203 from the first steam channel 204, the steam will be blocked by the second steaming grid 307 to form the steam moving along the lower surface of the second steaming grid 307 to diffuse and move toward the second inner partition 302, that is, to diffuse and move toward the first inner partition 202, so that the steam is evenly dispersed in the first cooking zone 203. At the same time, the steam in the first cooking zone 203 cannot pass through the second steaming grid 307 upwards, so that the steam in the first cooking zone 203 will not pass through the regional part of the second steaming grid 307 located within the projection area formed by the projection of the second cooking zone 303 directly downward, so that the steam in the first cooking zone 203 will not enter the second cooking zone 303, and the problem of flavor mixing between the first cooking zone 203 and the second cooking zone 303 during the steam cooking process is effectively prevented.

[0110] In the present solution, with respect to the specific structural part through which steam enters, a plurality of steam inlets 206 are provided at the lower end position of the first steam body assembly 2. The plurality of steam inlets 206 may be distributed in a circular direction, and the steam inlet 206 may be provided in a hole-shaped or open structure. The plurality of steam inlets 206 are all provided in a structure connected to the pot cavity 1011 so that the steam in the pot cavity 1011 can enter the steam inlet 206. A part of the steam inlets 206 is provided to be connected to the first steam channel 204 and another part of the steam inlets 206 is provided to be connected to the second steam channel 205; that is, a part of the steam inlets 206 are connected to the first steam channel 204, and another part of the steam inlets 206 are connected to the second steam channel 205, so as to realize a structure in which steam can enter the first steam channel 204 and the second steam channel 205 from the pot cavity 1011, thereby realizing that steam can enter the first cooking zone 203 and the second cooking zone 303 independently, respectively.

[0111] Among them, in order to better guide the steam to enter the first steam channel 204 and the second steam channel 205, at least a part of the steam inlet 206 is arranged to be located at the outer side of the projection area formed by projecting the first cooking area 203 toward the bottom, and the steam inlet 206 is arranged to be located in the pot cavity 1011 or in the projection area formed by projecting the pot cavity 1011 toward the top to form a structure in which at least part of the steam can directly enter the steam inlet 206 when moving toward the top, so as to form the steam in the pot cavity 1011 to be dispersed from the center position toward the surroundings, thereby realizing that part of the steam enters the first steam channel 204 and part of the steam enters the second steam channel 205, and forming a structure in which the steam can directly enter the steam inlet 206 when moving upward, and enter the first steam channel 204 and the second steam channel 205 through the steam inlet 206.

[0112] Among them, a first steam outlet 207 is arranged at the upper end position of the first steam body component 2 or at the side position of the first inner partition 202. The first steam outlet 207 is arranged to be connected with the first cooking area 203 so that the steam in the first steam channel 204 can enter the first cooking area 203 through the first steam outlet 207. At the same time, the first steam outlet 207 is arranged to be connected with the first steam channel 204. The steam can enter the first steam channel 204 from the pot cavity 1011 and then enter the first cooking area 203 through the first steam outlet 207. In order to lift the steam downward to contact the food as soon as possible, the steam is arranged to pass through the first steam outlet 20 The moving direction at 7 is not parallel to the inner surface of the first inner partition 202, so as to realize that the steam is better inclined at a certain angle to the inner surface of the first inner partition 202, such as inclined downward or vertically to the side, so that the steam is first sprayed to the middle area of ​​the first cooking zone 203 to contact the food for steam cooking. When there is enough steam, the steam will diffuse toward the inner surface of the first inner partition 202, which can not only realize better direct and rapid steam cooking of the food, but also realize that less condensation water is formed on the inner surface of the first inner partition 202, thereby reducing the generation of condensation water and effectively preventing the food from being wetted by condensation water.

[0113] Optionally, the first steam outlet 207 can be set on the side of the first inner partition 202 to be open toward the middle of the first cooking zone 203, so that steam can quickly spray out toward the middle of the first cooking zone 203 to contact the food, thereby improving the steam cooking effect.

[0114] Wherein, a second steam outlet 306 is arranged at the upper end position of the second steam body component 3 or at the side position of the second inner partition 302, and the second steam outlet 306 is arranged to be connected with the second cooking zone 303 so that the steam in the third steam channel 304 can enter the second cooking zone 303 through the second steam outlet 306; at the same time, the second steam outlet 306 is arranged to be connected with the third steam channel 304, and the steam can enter the second steam channel 205 from the pot cavity 1011 and then enter the third steam channel 304 and enter the second cooking zone 303 through the second steam outlet 306. In order to lift the steam downward to contact the food as quickly as possible, the steam is arranged to pass through the third steam channel 304. The moving direction of the second steam outlet 306 is not parallel to the inner surface of the second inner partition 302, so that the steam can be better inclined at a certain angle to the inner surface of the second inner partition 302, such as inclined downward or vertically to the side, so that the steam is first sprayed to the middle area of ​​the second cooking area 303 to contact the food for steam cooking. When there is enough steam, the steam will diffuse toward the inner surface of the second inner partition 302, which can not only achieve better direct and rapid steam cooking of the food, but also form less condensation water on the inner surface of the second inner partition 302, thereby reducing the generation of condensation water and effectively preventing the food from being wetted by condensation water.

[0115] Optionally, the second steam outlet 306 can be set on the side of the second inner partition 302 to be open toward the middle of the second cooking zone 303, so that steam can quickly spray out toward the middle of the second cooking zone 303 to contact the food, thereby improving the steam cooking effect.

[0116] In order to further reduce the temperature difference between the first inner partition 202 and the first cooking zone 203 to reduce the generation of condensed water, the first steam channel 204 and / or the second steam channel 205 are set to form a distance value H between the first outer partition 201 and the first inner partition 202 that is greater than the thickness value of the first outer partition 201 and greater than the thickness value of the first inner partition 202. In this way, the first steam channel 204 and the second steam channel 205 have a larger distance space for accommodating steam and for the flow of steam, so that more steam can be accommodated and passed through the first steam channel 204 and the second steam channel 205. More steam can achieve a better heating effect on the first inner partition 202. At the same time, the steam in the first steam channel 204 and the second steam channel 205 can better form a heat preservation effect, which is beneficial to reduce the formation of condensed water on the first inner partition 202.

[0117] Alternatively, in order to further reduce the temperature difference between the second inner compartment 302 and the second cooking zone 303 to reduce the generation of condensed water, the distance value H1 formed by the third steam channel 304 between the second outer compartment 301 and the second inner compartment 302 is set to be greater than the thickness value of the second outer compartment 301 and greater than the thickness value of the second inner compartment 302; in this way, the third steam channel 304 has a larger distance space for accommodating steam and for the flow of steam, so that more steam can be accommodated and passed through the third steam channel 304, and more steam can achieve a better heating effect on the second inner compartment 302. At the same time, the steam in the third steam channel 304 can better form a heat preservation effect, which is beneficial to reduce the formation of condensed water on the second inner compartment 302.

[0118] Or in order to further reduce the temperature difference between the first inner compartment 202 and the first cooking zone 203 to reduce the generation of condensed water, the height value of the first steam channel 204 or the second steam channel 205 in the vertical direction is set to be greater than or equal to one half of the height of the first inner compartment 202 in the vertical direction; in this way, the first steam channel 204 and the second steam channel 205 have a higher distance space in the vertical direction for accommodating steam and for the flow of steam, so that more steam can be accommodated and passed through the first steam channel 204 and the second steam channel 205, and more steam can achieve a better heating effect on the first inner compartment 202. At the same time, the steam in the first steam channel 204 and the second steam channel 205 can better form a heat preservation effect, which is beneficial to reduce the formation of condensed water on the first inner compartment 202.

[0119] Alternatively, in order to further reduce the temperature difference between the second inner compartment 302 and the second cooking zone 303 to reduce the generation of condensed water, the height of the third steam channel 304 in the vertical direction is set to be greater than or equal to half of the height of the second inner compartment 302 in the vertical direction. In this way, the third steam channel 304 has a higher distance space in the vertical direction to accommodate steam and for the flow of steam, so that more steam can be accommodated and passed through the third steam channel 304. More steam can achieve a better heating effect on the second inner compartment 302. At the same time, the steam in the third steam channel 304 can better form a heat preservation effect, which is beneficial to reduce the formation of condensed water on the second inner compartment 302.

[0120] In this solution, in order to further reduce the temperature difference between the second inner partition 302 and the second cooking zone 303 to reduce the generation of condensed water, a steam containing channel 305 which is independent of the third steam channel 304 is further provided on the second steam body component 3. The steam containing channel 305 is used for the entry and storage of steam. The steam containing channel 305 is located in the area between the second outer partition 301 and the second inner partition 302 to form a part of the second cooking zone 303 around the inner side of the second inner partition 302. The steam containing channel 305 is provided The steam channel 305 is in a structure connected with the first steam channel 204, and the steam channel 305 is set to be a structure that is not connected with the second cooking area 303. The steam in the steam channel 305 can only be used to heat the second inner partition 302, but cannot enter the second cooking area 303. When the second steam body assembly 3 is placed on the first steam body assembly 2, the first steam channel 204 and the steam channel 305 are in a structure connected. After the steam in the pot cavity 1011 enters the first steam channel 204, part of the steam enters through the first steam outlet 207. The steam enters the first cooking zone 203, and part of the steam enters the steam channel 305 upward to heat the second inner partition 302, so that the second inner partition 302 except the area corresponding to the third steam channel 304 can be heated to reduce the temperature difference between it and the second cooking zone 303, so that the outer surface and the inner surface of the second inner partition 302 are heated, and a part of the inner surface of the second outer partition 301 forms condensed water, which will drip back to the second cooking zone 303 in the steam channel 305 after being generated. A steam channel 204 then falls back to the pot cavity 1011, which can effectively reduce the generation of condensed water on the second inner partition 302, and effectively prevent the condensed water from dripping onto the food. It can be seen that the structure of the steam channel 305 can also form a surrounding structure for the outer side of the second cooking area 303, which not only reduces the generation of condensed water but also keeps the second cooking area 303 warm, prevents the heat in the second cooking area 303 from diffusing, and concentrates heat to perform independent steam cooking on the food in the second cooking area 303.

[0121] Among them, at least a part of the first steam channel 204 is configured to be a structure that penetrates downwardly through the lower surface of the first steam body assembly 2, and at least a part of the first steam channel 204 is also configured to be a structure that penetrates upward through the upper surface of the first steam body assembly 2 to form a structure that is connected to the steam holding channel 305 and / or the first cooking zone 203; the first steam channel 204 penetrates downward to form a structure that is connected to the pot cavity 1011, and penetrates upward to be connected to the steam holding channel 305 and / or the first cooking zone 203 so that steam can enter the steam holding channel 305 and the first cooking zone 203 from the first steam channel 204. The structure that penetrates up and down can better form a straight up and down entry flow of steam, which can improve the flow smoothness of the steam and improve the smoothness of the steam flow into the first cooking zone 203.

[0122] Or, wherein, at least a portion of the second steam channel 205 is configured to be a structure that penetrates downwardly through the lower surface of the first steam body assembly 2, and at least a portion of the second steam channel 205 is also configured to be a structure that penetrates upward through the upper surface of the first steam body assembly 2 to form a structure that is connected to the third steam channel 304. The second steam channel 205 penetrates downward to form a structure that is connected to the pot cavity 1011, and penetrates upward to be connected to the third steam channel 304 so that steam can enter the third steam channel 304 from the second steam channel 205, and then enter the second cooking area 303 from the third steam channel 304. The structure that penetrates up and down can better form a straight up and down entry flow of steam, which can improve the flow smoothness of steam and improve the smoothness of steam flow into the second cooking area 303.

[0123] Or, in order to further reduce the temperature difference between the second inner partition 302 and the second cooking zone 303 to reduce the generation of condensed water and enhance the heating effect of steam on the second inner partition 302, the steam channel 305 is mainly set to be a structure opposite to the third steam channel 304 in the front-to-back direction or the left-to-right direction or in an adjacent structure in the annular direction. The structure opposite to the third steam channel 305 in the front-to-back direction or the left-to-right direction can form a better structure to reduce the generation of condensed water on the second inner partition 302. For example, if the third steam channel 304 is at the front end position of the second inner partition 302, the steam channel 305 is at the rear end position of the second inner partition 302 to form a relative structure; if the third steam channel 304 is at the left end position of the second inner partition 302, the steam channel 305 is at the The second inner partition 302 is formed as a relative structure at the right end position of the second inner partition 302. If the third steam channel 304 is at the front end position of the second inner partition 302, the steam channel 305 is formed as an adjacent structure in the annular direction at the left end position or the right end position of the second inner partition 302. If the third steam channel 304 is at the rear end position of the second inner partition 302, the steam channel 305 is formed as an adjacent structure in the annular direction at the left end position or the right end position of the second inner partition 302. The relative structure or adjacent structure can be used to form steam to heat the second inner partition 302 in the steam channel 305 first, and then when the steam in the third steam channel 304 enters the second cooking area 303, it can contact the inner side position of the second inner end, and at this time, the generation of condensed water can be effectively reduced.

[0124] Optionally, the number of the first steam channel 204, the second steam channel 205 and the third steam channel 304 can be multiple, and the multiple first steam channels 204 and the multiple second steam channels 205 can be distributed along the annular direction of the first steam body assembly 2, and the multiple third steam channels 304 can be distributed along the annular direction of the second steam body assembly 3. It only needs to meet the aforementioned limited structure, and the position can be adjusted and distributed as needed.

[0125] Optionally, a plurality of connecting ribs are provided between the first outer partition 201 and the first inner partition 202, and the plurality of connecting ribs are used to connect the first outer partition 201 and the first inner partition 202 to form a connected structure, so that the first steaming body assembly 2 formed by the first outer partition 201 and the first inner partition 202 can be placed, installed, or removed synchronously with the first outer partition 201 and the first inner partition 202.

[0126] Optionally, a plurality of connecting ribs are provided between the second outer partition 301 and the second inner partition 302, and the plurality of connecting ribs are used to connect the second outer partition 301 and the second inner partition 302 to form a connected structure, so that the second steaming body assembly 3 formed by the second outer partition 301 and the second inner partition 302 can be placed, installed or removed synchronously.

[0127] In order to further reduce the temperature difference between the first inner partition 202 and the first cooking zone 203 to reduce the generation of condensed water, in this solution, the thickness of the first inner partition 202 is set to be smaller than the thickness of the first outer partition 201, so that the steam in the first steam channel 204 and the second steam channel 205 can effectively transfer heat to the first inner partition 202. When the steam is in the first steam channel 204 and the second steam channel 205 and the steam is in the first cooking zone 203, the first steam channel 204 or the second steam channel 205 can effectively transfer heat to the first cooking zone 203 because the thickness of the first inner partition 202 is smaller. The temperatures between the two tend to be roughly equal, thus forming a smaller temperature difference between the two, thereby effectively reducing the generation of condensed water on the inner surface of the first inner partition 202. At the same time, the steam in the first steam channel 204 and the second steam channel 205 has the effect of keeping the first cooking area 203 warm. The thickness of the first outer partition 201 is relatively large to achieve a better insulation effect between the first outer partition 201 and the external environment, so that the steam heat in the first cooking area 203 is not easy to diffuse or lose, and the heat can be concentrated for steam cooking, while effectively reducing the generation of condensed water and improving the steam cooking effect on the food.

[0128] And / or, in order to further reduce the temperature difference between the first inner partition 202 and the first cooking zone 203 to reduce the generation of condensed water, in this solution, the thermal conductivity of the first inner partition 202 is set to be greater than the thermal conductivity of the first outer partition 201. The large thermal conductivity of the first inner partition 202 can effectively transfer heat to the first inner partition 202 in the first steam channel 204 and the second steam channel 205. When the steam is in the first steam channel 204 and the second steam channel 205 and in the first cooking zone 203, the large thermal conductivity of the first inner partition 202 can form an effect of easier heat transfer, so that the first steam channel 204 or the second steam channel can be effectively transferred to the first cooking zone 203. The heat is transferred so that the temperatures therebetween tend to be roughly equal, thereby forming a smaller temperature difference therebetween, and further effectively reducing the generation of condensed water on the inner surface of the first inner compartment 202. At the same time, the steam in the first steam channel 204 and the second steam channel 205 has the effect of keeping the first cooking zone 203 warm. The thermal conductivity of the first outer compartment 201 is relatively small, so that a better insulation effect can be formed between the first outer compartment 201 and the external environment, so that the first outer compartment 201 is not easy to transfer heat, and further, the steam heat in the first cooking zone 203 is not easy to diffuse or lose, so that the heat can be concentrated for steam cooking, and at the same time, the generation of condensed water is effectively reduced, thereby improving the steam cooking effect on the food.

[0129] In order to further reduce the temperature difference between the second inner partition 302 and the second cooking zone 303 to reduce the generation of condensed water, in this solution, the thickness of the second inner partition 302 is set to be smaller than the thickness of the second outer partition 301, so that the steam in the third steam channel 304 can effectively transfer heat to the second inner partition 302. When the steam is in the third steam channel 304 and the steam is in the second cooking zone 303, the thickness of the second inner partition 302 is smaller, so that the third steam channel 304 and the second cooking zone 303 can effectively transfer heat, so that the temperature between the two tends to be high. The second outer partition 301 has a relatively large thickness so as to better insulate the second outer partition 301 from the external environment, so that the steam heat in the second cooking zone 303 is not easily diffused or lost, and the heat can be concentrated for steam cooking. At the same time, the generation of condensed water is effectively reduced, thereby improving the steam cooking effect on the food.

[0130] And / or, in order to further reduce the temperature difference between the second inner partition 302 and the second cooking zone 303 to reduce the generation of condensed water, in this solution, the thermal conductivity of the second inner partition 302 is set to be greater than the thermal conductivity of the second outer partition 301. The large thermal conductivity of the second inner partition 302 can effectively transfer heat to the second inner partition 302 in the third steam channel 304. When the steam is in the third steam channel 304 and the steam is in the second cooking zone 303, the large thermal conductivity of the second inner partition 302 can form an effect of easier heat transfer. In this way, the third steam channel 304 can effectively transfer heat to the second cooking zone 303, achieving both The temperatures between the two tend to be roughly equal, thus forming a smaller temperature difference therebetween, thereby effectively reducing the generation of condensed water on the inner surface of the second inner compartment 302. At the same time, the steam in the third steam channel 304 has the effect of keeping the second cooking zone 303 warm. The thermal conductivity of the second outer compartment 301 is relatively small, so that the second outer compartment 301 and the external environment can be better insulated, and the second outer compartment 301 is not easy to transfer heat, so that the steam heat in the second cooking zone 303 is not easy to diffuse or lose, and the heat can be concentrated for steam cooking, while effectively reducing the generation of condensed water, thereby improving the steam cooking effect on the food.

[0131] In the present solution, a pot cover 4 is also included. The pot cover 4 is configured to cover the second steam body assembly 3 to form a second cooking area 303 surrounded by the inner side of the pot cover 4. The pot cover 4 is mainly configured to be a detachable mounting placement structure to be directly placed on the upper end surface of the second steam body assembly 3. When the pot cover 4 is not covered, the user can operate the second cooking area 303, such as putting food in or taking food out of the second cooking area 303. When the pot cover 4 is covered in place, the pot cover 4 is formed together with the second steam body assembly 3 to form a second cooking area 303 for holding food for steam cooking. The steam holding portion is provided in the pot cover 4. 403, the steam holding portion 403 is configured to be connected with the third steam channel 304 or the second cooking zone 303 so that the steam can move upward into the steam holding portion 403, so that when the pot cover 4 is closed, the steam in the third steam channel 304 or the steam in the second cooking zone 303 can enter the steam holding portion 403, and the steam in the steam holding portion 403 forms a heating effect on the pot cover 4, thereby effectively reducing the temperature difference between the pot cover 4 and the second cooking zone 303, effectively reducing the generation of condensed water on the inner surface of the pot cover 4, and effectively preventing the condensed water from falling back and wetting the food due to excessive condensed water, thereby improving the steam cooking taste of the food.

[0132] Among them, the specific structural part of the pot cover 4 is that the pot cover 4 is provided with an outer cover part 401 and an inner cover part 402, the outer cover part 401 is located on the outer side of the inner cover part 402 to form a surrounding structure, a steam holding part 403 is formed between the outer cover part 401 and the inner cover part 402, the steam holding part 403 is formed as a hollow structure for the entry of steam, the steam enters the steam holding part 403 to form an aggregation, the outer surface of the inner cover part 402 constitutes a part of the side wall of the steam holding part 403, the inner surface of the inner cover part 402 constitutes a part of the side wall of the second cooking zone 303, when steam enters the steam holding part 403, the steam is used to heat the inner cover part 402, so that the temperature of the inner surface of the inner cover part 402 and the temperature in the second cooking zone 303 tend to be equal, thereby achieving the reduction of the temperature difference between the two, effectively preventing the generation of condensed water on the inner surface of the inner cover part 402, and thereby preventing the condensed water from falling back on the food due to the generation of too much condensed water.

[0133] Among them, the pot cover 4 is correspondingly set to be an annular structure to achieve the pot cover 4 covering the upper end surface position or the top end surface position of the second steaming body assembly 3, or the outer cover part 401 can be placed on the second outer partition 301, and the inner cover part 402 can be placed on the second inner partition 302, so as to form a pot cover 4 placed on the second steaming body assembly 3 to form a covering structure for the second cooking area 303.

[0134] Optionally, a steam outlet is provided on the outer cover 401 at a position corresponding to the steam container 403 to realize a structure for discharging steam toward the external environment of the electric steamer, thereby preventing the air pressure in the steam container 403 from being too high.

[0135] Among them, it can be understood that the steam enters the steam holding portion 403 to heat the pot cover 4, which will heat the inner cover portion 402 and the outer cover portion 401. After the inner cover portion 402 is heated, the temperature difference between it and the second cooking zone 303 can be effectively reduced. The outer surface of the outer cover portion 401 is in contact with the external environment, so that the generation of condensed water is mainly concentrated on the inner surface of the outer cover portion 401, that is, the condensed water is generated in the steam holding portion 403. The generated condensed water will fall downward along the inner surface of the outer cover portion 401 in the steam holding portion 403 and enter the third steam channel 304, which can effectively realize the collection of condensed water and prevent the condensed water from flowing back onto the food.

[0136] Optionally, the pot cover 4 is arranged to be in an arc shape, or in an arch shape, and the steam holding portion 403 is correspondingly arranged to be in an arc shape or an arch shape. At the same time, the steam holding portion 403 is formed to extend in an annular direction to form a spatial area of ​​the steam holding portion 403, so that most or all of the pot cover 4 can be used to accommodate steam, thereby achieving the effect of steam heating most or all of the pot cover 4, thereby effectively preventing the temperature between the inner cover portion 402 and the second cooking zone 303 from being too high, effectively reducing the temperature difference between the inner surface of the inner cover portion 402 and the second cooking zone 303, and greatly reducing the generation of condensed water on the inner surface of the inner cover portion 402.

[0137] In order to further reduce the temperature difference between the inner cover 402 and the second cooking zone 303, the thickness of the inner cover 402 is set to be smaller than the thickness of the outer cover 401, so that the steam in the steam holding portion 403 can effectively transfer heat to the inner cover 402. When the steam is in the steam holding portion 403 and in the second cooking zone 303, the thickness of the inner cover 402 is smaller, so that the steam holding portion 403 and the second cooking zone 303 can be effectively transferred. The temperature therebetween tends to be roughly equal, so that a smaller temperature difference is formed therebetween, thereby effectively reducing the generation of condensed water on the inner surface of the inner cover 402. At the same time, the steam in the steam holding portion 403 has the effect of keeping the second cooking zone 303 warm. The thickness of the outer cover 401 is relatively large to achieve a better insulation effect between the pot cover 4 and the external environment, so that the steam heat in the second cooking zone 303 is not easily diffused or lost, and the heat can be concentrated for steam cooking. At the same time, the generation of condensed water is effectively reduced, thereby improving the steam cooking effect on the food.

[0138] And / or, in order to further reduce the temperature difference between the inner cover 402 and the second cooking zone 303, the thermal conductivity of the inner cover 402 is set to be greater than the thermal conductivity of the outer cover 401; the large thermal conductivity of the inner cover 402 can effectively transfer heat from the steam in the steam container 403 to the inner cover 402, and when the steam is in the steam container 403 and in the second cooking zone 303, the large thermal conductivity of the inner cover 402 makes it easier to transfer heat, so that the steam container 403 and the second cooking zone 303 can be effectively transferred to heat, so that the temperatures therebetween tend to be roughly the same. Etc., so as to form a smaller temperature difference between the two, thereby effectively reducing the generation of condensed water on the inner surface of the inner cover 402. At the same time, the steam in the steam container 403 has the effect of keeping the second cooking zone 303 warm. The thermal conductivity of the outer cover 401 is relatively small to achieve a better insulation effect between the pot cover 4 and the external environment, so that the outer cover 401 is not easy to transfer heat, and the steam heat in the second cooking zone 303 is not easy to diffuse or lose, which can achieve concentrated heat for steam cooking, and effectively reduce the generation of condensed water, thereby improving the steam cooking effect on food.

[0139] With respect to the structural part for steam entering the first cooking zone 203, the pot cavity 1011 is arranged to be located at the upstream position of the first steam channel 204, so that the steam in the pot cavity 1011 enters the first steam channel 204 and then enters the first cooking zone 203, thereby forming a structure in which the first inner partition 202 has been heated by steam before the steam enters the first cooking zone 203; that is, when the pot cavity 1011 is heated, steam is generated, and the steam will flow in the pot cavity 1011, and will form a flow along the lower surface of the first steaming grid 208 toward the position of the first inner partition 202, that is, flow and diffuse toward the outer side of the center of the pot cavity 1011, wherein part of the steam will move upward and enter the first steam channel 204 and the second steam channel 205, and in this process, the first outer partition 202 will be heated. The partition 201 and the first inner partition 202 are heated, and then the steam flows out from the first steam channel 204 into the first cooking zone 203 to independently steam heat the food in the first cooking zone 203. In this process, as the steam enters the first cooking zone 203, the temperature difference between the first inner partition 202 and the first cooking zone 203 is small, and condensation water is not easily formed on the first inner partition 202. It can be understood that before the steam enters the first cooking zone 203, the steam will heat the first inner partition 202 in the process of passing through the first steam channel 204, so that the first inner partition 202 is in a structure that has been heated by steam, which can effectively reduce the temperature difference between the first inner partition 202 and the first cooking zone 203, and effectively reduce the generation of condensation water on the first inner partition 202.

[0140] With regard to the structural part for steam entering the second cooking zone 303, the pot cavity 1011 is arranged to be located at the upstream position of the second steam channel 205, so that the steam in the pot cavity 1011 enters the second steam channel 205 and then enters the third steam channel 304 and enters the second cooking zone 303 from the third steam channel 304, thereby forming a structure in which the second inner partition 302 has been heated by steam before the steam enters the second cooking zone 303, that is, steam is generated when the pot cavity 1011 is heated, and the steam will flow in the pot cavity 1011, and will form a flow along the lower surface of the first steaming grid 208 toward the position of the first inner partition 202, that is, it will flow and diffuse around the outer side of the center of the pot cavity 1011, wherein part of the steam will move upward and enter the first steam channel 204 and the second steam channel 205, and in this process, the first outer partition 302 will be heated. The partition 201 and the first inner partition 202 are heated, and then the steam flows out from the second steam channel 205 into the third steam channel 304, and then enters the second cooking zone 303 from the third steam channel 304 to independently steam heat the food in the second cooking zone 303. In this process, as the steam enters the second cooking zone 303, the temperature difference between the second inner partition 302 and the second cooking zone 303 is small, and condensation is not easily formed on the second inner partition 302. It can be understood that before the steam enters the second cooking zone 303, the steam will heat the second inner partition 302 in the process of passing through the third steam channel 304, so that the second inner partition 302 is in a structure that has been heated by steam, which can effectively reduce the temperature difference between the second inner partition 302 and the second cooking zone 303, and effectively reduce the generation of condensation on the second inner partition 302.

[0141] It can be seen that the steam in the pot cavity 1011 can independently enter the first cooking zone 203 to independently heat the food in the first cooking zone 203. In addition, the steam in the pot cavity 1011 can also independently enter the second cooking zone 303 to independently heat the food in the second cooking zone 303, thereby achieving the effect of zoned steaming of the first cooking zone 203 and the second cooking zone 303, that is, the effect of independent steaming in different areas, which effectively prevents the problem of cross-flavoring during steam cooking.

[0142] Optionally, a steam outlet is further provided on the pot cover 4 to connect the second cooking zone 303 with the external environment for steam discharge, thereby preventing excessive steam pressure in the second cooking zone 303; the steam outlet can also be provided on the side wall of the second steaming body assembly 3 to allow the steam outlet to penetrate the second outer partition 301 and the second inner partition 302 so that the second cooking zone 303 is connected with the external environment for steam discharge.

[0143] Optionally, a steam exhaust port is provided on the side wall of the first steaming body assembly 2, and the steam exhaust port passes through the first outer partition 201 and the first inner partition 202, so that the first cooking area 203 is connected with the external environment for steam exhaust, thereby preventing the steam pressure in the first cooking area 203 from being too high.

[0144] In this embodiment, the pot body assembly 1 is also provided with a heating element, which is used to heat the pot 101. The heating element can be a heating plate, a heating tube, an electromagnetic coil plate, etc., which heats the pot 101 so that the water in the pot cavity 1011 is heated to generate steam.

[0145] Working principle: The electric steamer of the present invention is mainly a zoned steaming electric steamer, which can steam food in zones, that is, perform independent steam cooking in different zones; it mainly comprises a pot body assembly 1, a first steaming body assembly 2 and a second steaming body assembly 3, wherein a first cooking zone 203 is formed on the first steaming body assembly 2, and the first cooking zone 203 can be used to independently hold food, and a second cooking zone 303 is formed on the second steaming body assembly 3, and the second cooking zone 303 can be used to independently hold food, and at the same time, a first steam channel 204 is provided to allow steam to enter the first cooking zone 203, and a second steam channel 205 and a third steam channel 304 are provided to allow steam to enter the second cooking zone 303, so that the steam in the pot cavity 1011 can enter the first cooking zone 203 independently. and the second cooking zone 303, and the steam in the first cooking zone 203 and the second cooking zone 303 will not enter each other, thereby forming an effect of independent steam cooking in different areas, and effectively preventing the problem of cross-flavor; at the same time, the first steam channel 204 and the second steam channel 205 form a surrounding structure for a part of the first cooking zone 203 to effectively reduce the temperature difference on the side wall of the first cooking zone 203, thereby greatly reducing the formation of condensed water, and the third steam channel 304 forms a surrounding structure for a part of the second cooking zone 303 to effectively reduce the temperature difference on the side wall of the second cooking zone 303 to greatly reduce the formation of condensed water, and there will be no problem of excessive condensed water dripping onto the food and wetting the food, thereby effectively improving the steam cooking taste of the food.

[0146] Those skilled in the art will appreciate that the above-mentioned embodiments are specific examples for realizing the present invention, and in actual applications, various changes may be made in form and detail without departing from the spirit and scope of the present invention, all of which are within the protection scope of the present invention.

Claims

1. An electric steamer for zoned steaming, comprising a pot body assembly, a pot set on the pot body assembly, and a pot cavity set on the pot, characterized in that: It also includes a first steam body assembly and a second steam body assembly, wherein the first steam body assembly is configured to be placed on the pot body assembly, and the second steam body assembly is configured to be placed on the first steam body assembly; The first steaming body assembly is provided with a first cooking area, the second steaming body assembly is provided with a second cooking area, and the first cooking area and the second cooking area are provided with independent structures so that the steam in the first cooking area and the steam in the second cooking area cannot enter each other; The first steam body assembly is provided with a first steam channel, and the first steam channel is configured to be in communication with the pot cavity and the first cooking area respectively; The first steam body assembly is also provided with a second steam channel, the second steam channel is arranged to be in communication with the pot cavity and is arranged to be independent of the first steam channel; A third steam channel is provided on the second steam body assembly, and the third steam channel is arranged to be in communication with the second steam channel and the second cooking area respectively; The first steam channel and the second steam channel are arranged at the outer side of the first cooking zone to form a structure surrounding a part of the first cooking zone, and the third steam channel is arranged at the outer side of the second cooking zone to form a structure surrounding a part of the second cooking zone; The first steam channel is arranged at an upstream position of the first cooking zone to form a structure in which part of the steam in the pot cavity enters the first steam channel and then enters the first cooking zone through the first steam channel; The third steam channel is arranged upstream of the second cooking zone and downstream of the second steam channel to form a structure in which part of the steam in the pot cavity enters the second steam channel and the third steam channel in sequence and then enters the second cooking zone through the third steam channel.

2. The electric steamer for zoned steaming according to claim 1, characterized in that: The first steam body assembly includes a first outer partition and a first inner partition, the first outer partition is located on the outer side of the first inner partition, and a first steam channel and a second steam channel are arranged in an area between the first outer partition and the first inner partition to form a first cooking area surrounded by the inner side of the first inner partition.

3. The electric steamer for zoned steaming according to claim 2, characterized in that: An inner surface of the first inner partition is configured to constitute a part of a side wall of the first cooking zone, a part of an outer surface of the first inner partition is configured to constitute a part of a side wall of the first steam channel, and another part of the outer surface of the first inner partition is configured to constitute a part of a side wall of the second steam channel.

4. The electric steamer for zoned steaming according to claim 3, characterized in that: The first steam body assembly is configured to have an annular structure, the first steam channel and the second steam channel are both configured to have a structure extending in a vertical direction and in an annular direction, and a path length value of the first steam channel or the second steam channel extending in the annular direction is configured to be greater than or equal to half of a path length value thereof extending in the vertical direction.

5. The electric steamer for zoned steaming according to claim 4, characterized in that: The first inner partition is provided with a first front partition and a first rear partition in the front-to-back direction, and a first left partition and a first right partition in the left-to-right direction. The first front partition, the first left partition, the first rear partition and the first right partition are arranged in sequence in a circular direction. A first steam passage and / or a second steam passage is formed between at least one of the first front partition, the first rear partition, the first left partition and the first right partition and the first outer partition.

6. The electric steamer for zoned steaming according to claim 5, characterized in that: When a first steam channel is formed between one of the first front partition, the first rear partition, the first left partition and the first right partition and the first outer partition, and a second steam channel is formed between another one of them and the first outer partition, the first steam channel and the second steam channel are configured as structures that are opposite to each other in the front-to-back direction or as structures that are opposite to each other in the left-to-right direction.

7. The electric steamer for zoned steaming according to claim 5, characterized in that: When a first steam passage is formed between the first front partition and / or the first rear partition and the first outer partition, a second steam passage is formed between the first left partition and / or the first right partition and the first outer partition; Alternatively, when a second steam passage is formed between the first front partition and / or the first rear partition and the first outer partition, a first steam passage is formed between the first left partition and / or the first right partition and the first outer partition.

8. The electric steamer for zoned steaming according to claim 5, characterized in that: When the first steam channel is located on the first front partition, the first rear partition, the first left partition or the first right partition, the path length value formed by the first steam channel in the annular direction is set to be greater than or equal to half of the length value formed by the first front partition, the first rear partition, the first left partition or the first right partition in the annular direction; Or, when the second steam channel is located on the first front partition, the first rear partition, the first left partition or the first right partition, the path length value formed by the second steam channel in the annular direction is set to be correspondingly greater than or equal to half of the length value formed by the first front partition, the first rear partition, the first left partition or the first right partition in the annular direction.

9. The electric steamer for zoned steaming according to claim 8, characterized in that: Setting the path length of the first steam channel and / or the second steam channel extending in the annular direction to be greater than or equal to the path length of the first steam channel and / or the second steam channel extending in the vertical direction; Or, the total length of the path extending in the annular direction of the first steam channel and the second steam channel is set to be greater than or equal to one half of the length of the path of the first inner partition in the annular direction; Alternatively, the total length of the paths of the first steam channel and the second steam channel extending in the annular direction is set to be greater than or equal to the length of the path of the first inner partition in the annular direction.

10. The electric steamer for zoned steaming according to claim 5, characterized in that: The first steaming body assembly is also provided with a first steaming grid portion, and the space area formed by the first steaming grid portion and the first inner partition portion together constitutes a first cooking area; When the first steaming body assembly is placed on the pot body assembly, the first steaming grid is configured to form a shielding structure for most of the area of ​​the pot cavity to form a structure in which at least part of the steam moves along the surface of the first steaming grid toward the first inner partition, and the shielding structure is formed to be a structure in which steam cannot pass through the area on the first steaming grid that is within the projection area formed by projecting the first cooking area directly downward.

11. The electric steamer for zoned steaming according to any one of claims 2 to 10, characterized in that: The second steam body assembly includes a second outer partition and a second inner partition, wherein the second outer partition is located on the outer side of the second inner partition, and a third steam channel is arranged in the area between the second outer partition and the second inner partition to form a second cooking area surrounding the inner side of the second inner partition.

12. The electric steamer for zoned steaming according to claim 11, characterized in that: The inner side surface where the second inner partition is provided is constituted as a part of the side wall of the second cooking area, and a part of the outer side surface where the second inner partition is provided is constituted as a part of the side wall of the third steam passage.

13. The electric steamer for zoned steaming according to claim 12, characterized in that: The second steam body assembly is configured to be an annular structure, the third steam channel is configured to correspond to the position of the second steam channel in the vertical direction, and the path length value formed by the third steam channel in the annular direction is configured to be greater than or equal to the path length value formed by the second steam channel in the annular direction.

14. The electric steamer for zoned steaming according to claim 13, characterized in that: Setting the path length of the third steam channel extending in the annular direction to be greater than or equal to the path length of the third steam channel extending in the vertical direction; Alternatively, the path length of the third steam channel extending in the annular direction is set to be greater than or equal to half of the path length of the second inner partition in the annular direction.

15. The electric steamer for zoned steaming according to claim 14, characterized in that: The second steaming body assembly is also provided with a second steaming grid, and the space area formed by the second steaming grid and the second inner partition constitutes a second cooking area; When the second steaming body assembly is placed on the first steaming body assembly, the second steaming grid is formed to form a shielding structure for the first cooking area so as to form a structure in which at least part of the steam moves along the surface of the second steaming grid toward the second inner partition, and the shielding structure is formed to form a structure in which the steam cannot pass through the area on the second steaming grid that is within the range of the projection area formed by projecting the second cooking area directly downward.

16. The electric steamer for zoned steaming according to claim 15, characterized in that: A plurality of steam inlets are arranged at the lower end of the first steam body assembly, and the plurality of steam inlets are arranged to be in communication with the pot cavity, and a part of the steam inlets is arranged to be in communication with the first steam channel and another part of the steam inlets is arranged to be in communication with the second steam channel; At least a portion of the steam inlet is arranged to be located on the outer side of a projection area formed by projecting the first cooking area downward, and the steam inlet is arranged to be located inside the pot cavity or within a projection area formed by projecting the pot cavity upward, so as to form a structure in which at least a portion of the steam can directly enter the steam inlet when moving upward.

17. The electric steamer for zoned steaming according to claim 16, characterized in that: A first steam outlet is provided at the upper end of the first steam body assembly or at the side of the first inner partition, and the first steam outlet is arranged to be in communication with the first cooking area so that the steam in the first steam channel can enter the first cooking area through the first steam outlet. A structure is also provided in which the moving direction of the steam when passing through the first steam outlet is not parallel to the inner side surface of the first inner partition.

18. The electric steamer for zoned steaming according to claim 17, characterized in that: A second steam outlet is provided at the upper end of the second steam body assembly or at the side of the second inner partition, and the second steam outlet is arranged to be in communication with the second cooking area so that the steam in the third steam channel can enter the second cooking area through the second steam outlet. A structure is also provided in which the moving direction of the steam when passing through the second steam outlet is not parallel to the inner side surface of the second inner partition.

19. The electric steamer for zoned steaming according to claim 15, characterized in that: Setting the distance H formed by the first steam channel and / or the second steam channel between the first outer partition and the first inner partition to be greater than the thickness of the first outer partition and greater than the thickness of the first inner partition; Or, a distance H1 formed by the third steam channel between the second outer partition and the second inner partition is set to be greater than a thickness value of the second outer partition and greater than a thickness value of the second inner partition; Or, the height of the first steam channel or the second steam channel in the vertical direction is set to be greater than or equal to half of the height of the first inner partition in the vertical direction; Alternatively, the height of the third steam channel in the vertical direction is set to be greater than or equal to half of the height of the second inner partition in the vertical direction.

20. The electric steamer for zoned steaming according to claim 15, characterized in that: The second steaming body assembly is also provided with a steam containing channel which is independent of the third steam channel. The steam containing channel is located in the area between the second outer partition and the second inner partition to surround a part of the second cooking area on the inner side of the second inner partition. The steam containing channel is arranged to be connected with the first steam channel, and the steam containing channel is arranged to be not connected with the second cooking area.

21. The electric steamer for zoned steaming according to claim 20, characterized in that: At least a portion of the first steam channel is configured to be in a structure that passes through the lower surface of the first steam body assembly downward, and at least a portion of the first steam channel is also configured to be in a structure that passes through the upper surface of the first steam body assembly upward to form a structure that is in communication with the steam storage channel and / or the first cooking area; Or, at least a portion of the second steam channel is configured to be in a structure that passes through the lower surface of the first steam body assembly downward, and at least a portion of the second steam channel is also configured to be in a structure that passes through the upper surface of the first steam body assembly upward to form a structure that is in communication with the third steam channel; Alternatively, the steam containing passage is arranged to be opposite to the third steam passage in the front-to-rear direction or the left-to-right direction or to be adjacent to the third steam passage in the annular direction.

22. The electric steamer for zoned steaming according to claim 11, characterized in that: The thickness of the first inner partition is set to be smaller than the thickness of the first outer partition, and / or the thermal conductivity of the first inner partition is set to be larger than the thermal conductivity of the first outer partition; Alternatively, the thickness of the second inner partition is set to be smaller than the thickness of the second outer partition, and / or the thermal conductivity of the second inner partition is set to be larger than the thermal conductivity of the second outer partition.

23. The electric steamer for zoned steaming according to claim 11, characterized in that: The pot cover is configured to cover the second steaming body assembly so as to surround the second cooking area on the inner side of the pot cover; A steam containing portion is arranged in the pot cover, and the steam containing portion is arranged in a structure which is connected with the third steam channel or the second cooking zone so that the steam can move upward and enter into the steam containing portion.

24. The electric steamer for zoned steaming according to claim 23, characterized in that: The pot cover is provided with an outer cover part and an inner cover part, a steam containing part is formed between the outer cover part and the inner cover part, the outer surface of the inner cover part constitutes a part of the side wall of the steam containing part, and the inner surface of the inner cover part constitutes a part of the side wall of the second cooking area.

25. The electric steamer for zoned steaming according to claim 24, characterized in that: The thickness of the inner cover is set to be smaller than the thickness of the outer cover, and / or the thermal conductivity of the inner cover is set to be larger than the thermal conductivity of the outer cover; Alternatively, the pot cavity is arranged to be located upstream of the first steam channel so that the steam in the pot cavity enters the first steam channel and then enters the first cooking zone, thereby forming a structure in which the first inner partition is heated by steam before the steam enters the first cooking zone; Alternatively, the pot cavity is arranged upstream of the second steam channel so that the steam in the pot cavity enters the second steam channel and then enters the third steam channel and enters the second cooking zone from the third steam channel, thereby forming a structure in which the second inner partition is heated by steam before the steam enters the second cooking zone.

Images