Non-stick inner container with zero coating and electric cooker with zero coating

Abstract

The utility model discloses a zero-coating non-stick inner container and a zero-coating electric cooker, the zero-coating non-stick inner container comprises a stainless steel inner container formed by stretching a plate, the inner container comprises a bottom wall and a side wall, in the side wall and the bottom wall, at least the bottom wall can be heated by a heating device for heating the inner container, and the inner container is made of stainless steel. Micron-sized biting patterns are formed on the surface of an inner stainless steel base material of the stainless steel inner container, the micron-sized biting patterns comprise convex ridges and gullies, the convex ridges and the gullies are randomly distributed on the surface of the base material, and the height difference between the convex ridges and the gullies randomly fluctuates within 20 microns; according to the method, the contact mode of liquid drops on the rough surface of the stainless steel is changed, so that the starch liquid is not easy to spread on the surface of the stainless steel substrate, the formed starch paste is in a non-uniform state, and the non-stickiness is improved.

Description

Technical Field

[0001] The present application belongs to the technical field of kitchen appliances, and in particular relates to a 0-coating non-stick inner pot and a 0-coating rice cooker. Background Art

[0002] Rice cooking utensils may stick to the pot during cooking, making it difficult to clean the cooking utensils after eating, which deteriorates the user experience. In the prior art, in order to achieve the effect of non-stick rice, a non-stick coating is generally provided on the inner wall of the rice cooking utensils, but the non-stick coating is prone to fall off during long-term cooking, especially in the case of high-temperature cooking and dry cooking, the non-stick coating is more likely to fall off, which affects its anti-stick effect and also has a certain impact on human health.

[0003] As consumers have an increasing demand for healthy cooking, cooking utensils without coatings are gaining more and more attention. Using hydrophobic surfaces to directly contact food is one of the important research directions. Currently, there are the following schemes for obtaining hydrophobic surfaces: one is a non-stick pan as disclosed in patent CN116439565A, which forms an orderly arranged papillary structure on the inner surface of the pan body by laser etching, and the papillary structure includes a first protrusion distributed in an array on the inner surface of the pan body and a second protrusion evenly distributed on the first protrusion; the other is a homogeneous hemispherical metallurgically bonded non-stick pan as disclosed in patent CN216628245U, which uses an additive method opposite to the previous one, and forms a hemispherical layer with a number of small spheres on the inner surface of the pan body by eutectic metallurgical bonding of particles with the pan body.

[0004] However, rice cooking utensils such as electric rice cooker inner pots or pressure cooker inner pots are different from the above-mentioned non-stick pans. The amount of rice cooked is generally large and the rice grains will absorb water and swell. When the structure of the above-mentioned non-stick pan is applied to the surface of the rice cooking utensil, the side with less heat is prone to excessive gelatinization of the rice due to excessive water and gas, while the bottom with more heat is prone to burnt and agglomerated rice due to less water and gas, thereby affecting the overall non-stick effect and cooking uniformity. Summary of the invention

[0005] The present application provides a 0-coating non-stick inner pot and a 0-coating rice cooker to improve the non-stick effect of the 0-coating inner pot.

[0006] On the one hand, the technical solution adopted in one embodiment of the present application is:

[0007] A 0-coating non-stick liner comprises a stainless steel liner formed by stretching a plate, the liner comprising a bottom wall and a side wall, at least the bottom wall of the side wall and the bottom wall being heatable by a heating device for heating the liner, a micron-scale bite pattern being formed on the surface of an inner stainless steel substrate of the stainless steel liner, the micron-scale bite pattern comprising ridges and grooves, the ridges and grooves being randomly distributed on the surface of the substrate, and the height difference between the ridges and grooves being randomly fluctuating within 20 μm.

[0008] As a preferred implementation manner of this embodiment, the surface of the substrate includes an inner wall surface and a bottom surface, and the height difference between the ridges and grooves on the inner wall surface randomly fluctuates within 15 μm.

[0009] As a preferred implementation manner of this embodiment, the maximum value of the height difference between the ridges and the grooves on the bottom surface of the substrate surface is greater than the corresponding value of the inner wall surface of the substrate surface.

[0010] As a preferred implementation manner of this embodiment, the ridge includes an edge face, a ridge body and a peak portion, the peak portion is located on the top side of the ridge body, the edge face is the surface of the ridge body and the peak portion, the edge face extends toward one side of the gully with the peak portion as the starting point, the gully is bounded by the edge face, and the directions of different ridge bodies on the surface of the substrate are different.

[0011] As a preferred implementation of this embodiment, the bite pattern is distributed at different potential energy positions of the inner liner, the potential energy positions include high potential energy positions and low potential energy positions, and the bottom of the inner liner includes at least the low potential energy position.

[0012] As a preferred implementation manner of this embodiment, the ridges include first-level ridges and second-level ridges, the grooves include first-level grooves and second-level grooves, the maximum height of the first-level ridges is greater than the maximum height of the second-level ridges, and the maximum depth of the first-level grooves is greater than the maximum depth of the second-level grooves.

[0013] As a preferred implementation manner of this embodiment, a second-level ridge and a second-level groove are further provided on the first-level ridge; and a second-level ridge and a second-level groove are further provided in the first-level groove.

[0014] As a preferred implementation manner of this embodiment, along the first extension direction of the first-level ridges and / or the first-level grooves, at least part of the length is within 500 microns, and the height fluctuation range between the second-level ridges and the second-level grooves thereon is within 3 microns.

[0015] As a preferred implementation manner of this embodiment, at least part of the gullies form a basin-shaped topography, and at least part of the basin-shaped topography has a width exceeding 150 microns and a depth exceeding 7 microns.

[0016] On the other hand, another embodiment of the present application proposes a 0-coating electric rice cooker, comprising a cooker body, the cooker body being provided with a cooling fan, and a accommodating cavity for accommodating any of the above-mentioned 0-coating non-stick inner pot, the cooker body being provided with a cooker cover, the cooling fan being used to introduce cooling airflow into the accommodating cavity, and an airflow outlet being provided between the cooker cover and the cooker body, wherein the airflow outlet located on the rear side of the cooker body is larger than the airflow outlet on the front side.

[0017] Due to the adoption of the above technical solution, the beneficial effects achieved by this application are as follows:

[0018] The inner pot includes a bottom wall and a side wall. Among the side wall and the bottom wall, at least the bottom wall can be heated by a heating device for heating the inner pot, and the bottom wall is easy to stick to the pot; when a micron-level bite pattern is formed on the surface of the stainless steel substrate, the roughness becomes larger, but the result is that the hydrophobicity increases, indicating that the current wetting mode is no longer a single Wenzel model, but at least a composite contact mode composed of Wenzel and Cassic. Further analysis shows that randomly distributed ridges and grooves are processed on the surface of the stainless steel substrate, and the height difference of the ridges and grooves is randomly fluctuated within 20um, thereby forming ridges and grooves of different size levels, and the fluctuation height is 10-20 microns, 1-10 microns, and hundreds of nanometers, etc. This changes the contact mode of the droplets on the rough surface of the stainless steel, making it difficult for the starch liquid to spread on the surface of the stainless steel substrate. For this reason, the formed starch paste is in an uneven state, which improves the non-stickiness. In addition, random distribution can increase the heating area of ​​the rice, making it easier to form a staggered heat flow at the bottom, thereby stirring the rice so that the rice can be fully heated, thereby improving the cooking effect of the rice.

[0019] In some preferred embodiments, since the boundaries of the gullies are ridges, the height differences of the boundaries of the gullies are not unique, and some are high and some are low. When the starch liquid in a gully with a certain direction reaches a certain amount, the relatively low-lying areas of the ridges will no longer be able to block the starch liquid, and will overflow from the current gully to another gully with a different direction. The starch liquids in the gullies with different directions are interconnected, which can make the flow domain of the starch liquid and the surface of the inner pot substrate extremely complex, making it difficult for the precipitated starch to be carried to a lower place by the moisture at the interface, thereby ensuring an appropriate amount of starch paste in the lower place, and then ensuring that the rice is easily separated from the inner pot.

[0020] In some preferred embodiments, the main vein can mainly play a supporting role for rice and the main dividing direction. The two sides of the main vein are large-area ridges, which means that the gullies will generally be distributed along the extension direction of the main vein; the branch veins can further form secondary dividing directions based on the main vein, and can also further form secondary dividing directions independently of the main vein, thereby making the direction of the gullies more complex; in addition, the main vein and the branch veins can further increase the possibility of cross-linking between the ridge bodies, thereby forming ridges with complex structures, so as to form complex watersheds and delay the possibility of starch being transported to lower places.

[0021] In some preferred embodiments, the ridge has multiple peaks, which can make the ridge undulate, especially the ridge surface undulate, to form a low-lying portion, which is higher than the bottom of the gully and lower than the peak. The low-lying portion facilitates the interconnection between the gullies, so that the gullies can accommodate a certain amount of starch liquid while also being able to overflow when a certain amount is stored. The starch stored in the gully can precipitate when the temperature drops, and under the action of gravity, the turbid ones sink, making the liquid on the surface of the gully relatively clear, and the overflow is the clear liquid. The clear liquid flows out because it carries less starch, so it will not cause any problem to the rice at the bottom of the inner pot, thereby keeping it non-stick.

[0022] In some preferred embodiments, after cooking is completed, condensed water formed at the interface can flow according to the potential energy of the interface. Different potential energy positions have different gravitational potential energies. Biting patterns are set at different potential energy positions. Firstly, the overall flow direction of the starch liquid can be made to flow toward the bottom of the inner pot to replenish water to the bottom. Secondly, the starch precipitate can be left at the high potential energy position, so that it is not easy for too much viscous starch paste to accumulate at the low potential energy position.

[0023] In some preferred embodiments, in order to enable the ridges to effectively support the rice, the ridges have first-level ridges of large size to support the rice, and correspondingly, the grooves have first-level grooves of large size, so that the grooves can accommodate a certain amount of starch precipitate and condensed water to allow clear liquid to flow out and turbid matter to sink; the second-level ridges and second-level grooves of small size can facilitate the formation of a Cassic infiltration state. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0025] Figure 1 A cross-sectional view of a cooking utensil provided in an embodiment of the present application;

[0026] Figure 2 A cross-sectional view of the inner tank structure provided in an embodiment of the present application;

[0027] Figure 3 A schematic diagram of a bite pattern provided in an embodiment of the present application;

[0028] Figure 4 Based on Figure 3 The established 3D morphological thermal model diagram;

[0029] Figure 5 for Figure 3 A straight line is selected from the figure to cut, and the outline of the ridges and gullies is viewed along the cutting surface;

[0030] Figure 6 for Figure 4 A local enlarged schematic diagram of point A;

[0031] Figure 7 This is a schematic diagram of the front and rear sides of the air flow outlet of the embodiment of the present application;

[0032] Figure 8 Schematic diagram of a cooling fan in an embodiment of the present application.

[0033] in,

[0034] The pot body 10; the cooling fan 101; the accommodating chamber 102; the air flow outlet 103, the expansion part 104, the heating device 105;

[0035] Pot cover 20;

[0036] Inner pot 30; bottom wall 31; side wall 32; cooking cavity 33; ridge 300; groove 400; peaks 301, 302; ridge body 303; depression 304, main vein 305; branch vein 306. DETAILED DESCRIPTION

[0037] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0038] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0039] In addition, in the description of the present application, it should be understood that the orientations or positional relationships indicated by the terms "top", "bottom", "inside", "outside", "axial", "radial", "circumferential", etc. are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0040] In this application, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; it can be a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0041] In the present application, unless otherwise clearly specified and limited, a first feature "above" or "below" a second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0042] The present application proposes a rice cooking utensil, which may be an electric rice cooker or a pressure cooker. In some other embodiments, the rice cooking utensil may be other cooking utensil capable of cooking rice.

[0043] refer to Figure 1 , shows an electric rice cooker, which comprises a cooker body 10, a cooker cover 20 and an inner pot 30, wherein the inner pot 30 is arranged in the cooker body 10, the inner side of the inner pot 30 is in contact with the rice through a metal layer, the cooker cover 20 is covered on the cooker body 10, and the cooker body 10 is provided with a heating device 105 for heating the inner pot 30. During the cooking process, a rice-water mixture is added into a cooking cavity 33 in the inner pot 30, and the rice is cooked under the heating of the heating device 105 at the bottom of the inner pot 30.

[0044] In a specific embodiment of the present application, the cooking utensil cooks rice through an uncoated or zero-coated inner pot. Most existing inner pots are coated inner pots, that is, a Teflon coating (scientific name polytetrafluoroethylene, abbreviated as PTFE) is provided on the inner surface of the inner pot. The uncoated inner pot of the present application is relative to the above-mentioned coated inner pot. A coating is no longer provided on the substrate of the inner pot, so the inner wall of the inner pot is a metal layer that can come into contact with food. The metal layer can be stainless steel. When cooking, food is directly contacted and cooked through the metal layer of the inner pot, thereby eliminating the coating shedding of the coated inner pot and the dietary health problems caused by the coating itself.

[0045] Existing 0 coating liner, such as Figure 2 As shown, it has a bottom wall 31 and a side wall 32, at least the bottom wall can be heated by a heating device for heating the inner pot; when cooking rice, heating is mainly performed by a heating device 105 arranged on the bottom side of the inner pot, and the heat is mainly concentrated on the bottom wall 31. After the rice is cooked, the moisture is absorbed by the rice, resulting in a reduction in the residual liquid between the inner pot and the rice, increasing the risk of sticking to the pot.

[0046] The main component of rice is starch, which mainly exists in rice in the form of starch granules. Under the action of heat and moisture, gelatinization can occur. During this period, part of the starch precipitates from the starch granules. After gelatinization, it forms a starch liquid with high viscosity with water. When there is sufficient water, the starch liquid can flow freely between the gaps in the rice in the inner pot and reach the interface between the inner pot and the rice.

[0047] The contact angle of ordinary stainless steel is less than 90 degrees, close to 80 degrees, so the wettability is closer to hydrophilicity; this is because the surface of stainless steel is mainly an oxide layer, which is a non-polar film layer, so it is not easily wetted by water, but the surface energy is higher, so it exhibits stronger hydrophilicity.

[0048] Studies have shown that there are two main types of solid-liquid infiltration on rough surfaces: Wenzel and Cassic. The Wenzel infiltration mode is that the liquid always fills the groove structure on the surface, and the Cassic infiltration mode is that the droplets do not fill the grooves on the rough surface, and there is trapped air under the droplets in the grooves. The contact angle of ordinary stainless steel surfaces is about 80 degrees. If the infiltration mode is the Wenzel mode, for rough surfaces with contact angles less than 90 degrees, the increase in roughness will reduce the contact angle and increase the hydrophilicity, so the starch liquid can spread more on the surface of the stainless steel substrate. If the starch liquid fully infiltrates the surface of the inner tank, when the water at the interface is insufficient, it will be conducive to the formation of a uniform starch paste, so that the starch paste is fully bonded to the metal tank wall, which will cause serious bonding problems. If the rough surface can achieve the Cassic mode, the hydrophilic interface will also have a larger contact angle, and the hydrophobicity will increase, making it even more difficult for the starch liquid to spread on the surface of the stainless steel substrate.

[0049] The present application proposes a 0-coating non-stick inner pot, including a stainless steel inner pot formed by stretching a plate, such as Figure 3 As shown, the inner stainless steel substrate surface of the stainless steel inner liner is formed with a micron-level bite pattern, such as Figure 4 As shown, the micron-scale biting pattern includes ridges 300 and grooves 400. The ridges 300 and the grooves 400 are randomly distributed on the surface of the substrate, and the height difference between the ridges and the grooves is randomly fluctuated within 20 μm.

[0050] Figure 3 This is a micron-level bite pattern micrograph obtained using the Keyence VHX-7000N digital microscope system. Figure 4 is based on Figure 3 Microscopic photo, 3D morphology thermal model diagram constructed with the spatial rectangular coordinate system XYZ. The height difference of the bite pattern is distinguished by color in the Z direction. The color bar on the left indicates the height of the morphology, and the value increases from bottom to top. The blue area in the figure is the relatively concave part, and the green and yellow areas are the relatively convex parts. Figure 5 for Figure 3 A straight line is selected from the sample to cut, and the outline of the ridges and grooves is shown along the cutting surface, indicating that the height difference at reference point 1 is 3.04μm, the height difference at reference point 2 is 1.96μm, and the height difference at reference point 3 is 1.91μm.

[0051] The experiment found that when a micron-scale bite pattern is formed on the surface of the stainless steel substrate, the roughness increases, but the result is that the hydrophobicity increases, indicating that the current wetting mode is no longer a single Wenzel model, but at least a composite contact mode composed of Wenzel and Cassic. Further analysis shows that randomly distributed ridges and grooves are processed on the surface of the stainless steel substrate, and the height difference of the ridges and grooves is randomly fluctuated within 20um, thereby forming ridges and grooves of different size levels, with fluctuation heights of 10-20 microns, 1-10 microns, and hundreds of nanometers. This changes the contact mode of the droplets on the rough surface of the stainless steel, making it difficult for the starch solution to spread on the surface of the stainless steel substrate. For this reason, the formed starch paste is in an uneven state, which improves the non-stickiness.

[0052] First, the size of the substrate surface is not rich enough and is relatively uniform, which makes the interface fully infiltrated, so that the amount of starch paste subsequently formed at each interface is consistent. Second, the protrusions of the same size are distributed regularly, which makes it easier to form a uniformly distributed starch paste, which makes it easy for the rice to bond with the wall of the pot, causing the rice to stick to the pot easily.

[0053] In order to further improve the contact state of the starch paste formed later at the interface, the micron-level bite pattern with a height difference of 20μm that randomly undulates can bite with the starch paste. In the heat accumulation area, the bite is prone to produce intense steam, which makes it easy for the starch paste formed at the interface due to insufficient water to present a porous structure rather than a uniform film layer. The porous structure makes it easier for the rice to fall off the inner pot and reduce residue. In addition, the random distribution can increase the heating area of ​​the rice, making it easier to form a staggered heat flow at the bottom, thereby stirring the rice so that the rice can be fully heated, thereby improving the cooking effect of the rice.

[0054] In some specific embodiments of the present application, the substrate surface includes an inner wall surface and a bottom surface, and the height difference of the ridges and grooves on the inner wall surface is randomly fluctuated within 15 μm. Since the ridges and grooves on the inner wall surface are located on the side, the bite pattern on the side surface is easy to bite with the starch paste of the rice, and the deeper grooves are easy to prevent the rice from detaching along the depth direction of the inner pot. Therefore, setting the height difference relatively small means that the inner wall surface is flatter, thereby ensuring that there will be no deeper grooves on the side wall of the inner pot, which can reduce the bite force between the rice and the side wall of the inner pot, and facilitate the rice to fall off from the inner pot.

[0055] In some specific embodiments of the present application, the maximum value of the height difference between the ridges and grooves on the bottom surface of the substrate surface is greater than the corresponding value of the inner wall surface of the substrate surface. The bottom surface is near the heat source and is prone to generate steam. The starch paste is not easy to bite with the grooves and ridges, even if the height difference of the bottom surface is large. The large height difference means that the stainless steel surface is more severely modified, so the morphology of the stainless steel surface is richer, and it is easy to form a Cassic infiltration mode.

[0056] The specific implementation of the present application proposes the following three 3L stainless steel liner samples, stainless steel liner sample 1# and stainless steel liner sample 2# as a control group, and stainless steel liner sample 3# as an experimental group:

[0057] Stainless steel liner sample 1#: 316L stainless steel, the substrate surface has no obvious ridges and grooves, and is a relatively smooth plane;

[0058] Stainless steel liner sample 2#: 316L stainless steel, the substrate surface array is provided with grooves with a spacing of 0.8 mm, a circular shape, and a diameter of 0.6 mm;

[0059] Stainless steel liner sample 3#: 316 stainless steel, with ridges and grooves randomly distributed on the surface of the substrate, and the height difference of the ridges and grooves randomly fluctuates within 20 μm.

[0060]

[0061] Judging from the above experimental results, the contact angle of sample 3# becomes larger, the residual amount decreases, the rice and the inner pot are easier to separate, and the non-stick effect becomes better.

[0062] In a specific embodiment of the present application, the maximum value of the height difference between the ridges and the grooves on the bottom surface of the substrate surface is greater than the corresponding value of the inner wall surface of the substrate surface.

[0063] In the specific implementation mode of this application, Figure 6 As shown, Figure 4The local enlarged view at point A in the middle shows that the ridge includes an edge facet, a ridge body 303 and peaks (301, 302), wherein the peaks are located on the top side of the ridge body, the edge facet is the surface of the ridge body 303 and the peaks, the edge facet extends toward one side of the gully with the peaks as the starting point, and the gully 400 is bounded by the edge facet, and the directions of different ridge bodies 303 on the surface of the substrate are different.

[0064] The ridge body and the peak are both part of the stainless steel substrate. From a microscopic point of view, the ridge face is part of the surface of the substrate.

[0065] like Figure 4 and Figure 6 As shown, the ridge has a certain shape. For the convenience of description, it is described by using the spatial rectangular coordinate system XYZ. It is assumed that the thickness direction of the substrate is the Z direction, and the surface of the substrate has a length direction X and a width direction Y. From the top view of the plane formed by the Z direction to the XY direction, its shape is mainly determined by the ridge body, and the height difference in the Z direction can be determined by the peak. The morphology of the part below the height range of the peak is determined by the ridge body.

[0066] It should be understood that the peak can be a part of the ridge and not just the highest point, that is, it can have a certain shape and a certain size range, and the peaks of different ridges may also be different. Generally speaking, the peak can be the one that can characterize the maximum height of the current ridge body.

[0067] It should be understood that the convex ridge body has facets, and the points on the facets need to be characterized by the three directions of X, Y, and Z, which means that the facets extend in height, length, and width, so the shape of the facets is more complex; generally speaking, the facets converge upward at the peak along the Z direction and extend downward to the lowest point of the ravine.

[0068] The gully has no substance and belongs to the spatial part. Its boundary is the aforementioned facet, and its shape is naturally formed by the facets.

[0069] The random distribution of ridges and grooves has randomness reflected in the ridge facets, ridge bodies and peaks. Specifically, for the ridge bodies, different directions on the XY plane result in different directions of the grooves. On the surface of the substrate, different ridge bodies have different directions on the surface of the substrate, resulting in different directions of the grooves, and thus the surface of the substrate has many grooves with different directions.

[0070] During high-temperature cooking, when there is sufficient water, the gullies in the Wenzel mode will store starch liquid. Due to sufficient water, the rice will not stick to the pot at this time. At the end of cooking, most of the water in the inner pot is evaporated and absorbed by the rice itself, resulting in insufficient water in the inner pot. At this time, the starch liquid is in a paste state, and the viscosity of the paste-like starch liquid becomes higher, the fluidity is poor, and it is easy to stick to the pot. However, since the heat dissipation and thermal conductivity of the stainless steel substrate are better than those of rice, at the end of cooking, the heat at the interface where the rice and the stainless steel substrate contact is easy to dissipate, causing the high-temperature water vapor in the rice to easily form condensed water at the interface, so that the water at the interface is relatively increased, thereby increasing the fluidity at the interface. When the starch liquid in the gullies is cooled, the dissolved starch is easily precipitated. When the fluidity is high, the precipitated starch is easily carried by the water at the interface to flow to a lower place, resulting in too much starch paste at the lower part, and the viscosity is too high, making it difficult to separate the rice at the lower part from the inner pot.

[0071] Since the boundaries of the gullies are ridges, the height difference of the boundaries of the gullies is not unique, some are high and some are low. When the starch liquid in a gully with a certain direction reaches a certain amount, the relatively low-lying part of the ridge will no longer be able to block the starch liquid, and it will overflow from the current gully to another gully with a different direction; the starch liquids in the gullies with different directions are interconnected, which can make the flow domain of the starch liquid and the surface of the inner pot substrate extremely complicated, making it difficult for the precipitated starch to be carried to the lower place by the water at the interface, thereby ensuring an appropriate amount of starch paste in the lower place, and then ensuring that the rice is easily separated from the inner pot.

[0072] In some specific implementations of the present application, Figure 6 As shown, the ridge body includes a main vein 305 and a branch vein 306 extending in vein-like manner. The main vein is shown by a red line, and the branch vein is shown by a yellow line. The direction of the main vein 305 is the overall direction of the ridge body, and the direction of the branch vein 306 is the secondary direction of the ridge body. The extended end of the ridge body is another ridge body or a gully.

[0073] Looking from the Z direction to the XY plane, the specific direction of the ridge body can be divided into primary and secondary. The main vein determines the overall direction of the ridge, and the branch vein determines the secondary direction of the ridge; the overall direction is one, and there can be multiple secondary directions. It should be understood that the main vein or the branch vein can be determined by the length of the extension direction of the ridge body. The longer extension can be the main vein, and the others are branches.

[0074] The main vein can mainly play a supporting role for rice and the main dividing direction. The two sides of the main vein are large-area ridges, which means that the gullies will generally be distributed along the extension direction of the main vein; the branch veins can further form secondary dividing directions based on the main vein, or they can further form secondary dividing directions independently of the main vein, thus making the direction of the gullies more complex; in addition, the main vein and branch veins can further increase the possibility of cross-linking between the ridge bodies, thereby forming ridges with complex structures, so as to form complex watersheds and delay the possibility of starch transport to lower places.

[0075] In some specific implementations of the present application, Figure 6 As shown, the same ridge has at least two peaks, which are connected by a ridge body 303, forming a depression 304 of the ridge at the connection, and the grooves 400 are on the left and right of the depression 304. 301 is one of the peaks, and 302 is the other peak.

[0076] The ridges have multiple peaks, which can make the ridges undulate, especially the ridge surfaces undulate, to form low-lying parts. The low-lying parts are higher than the bottoms of the gullies and lower than the peaks. The low-lying parts facilitate the interconnection between the gullies, so that the gullies can accommodate a certain amount of starch liquid while also being able to overflow when a certain amount is stored. The starch liquid stored in the gullies can be precipitated when the temperature drops, and under the action of gravity, the turbid ones sink, making the liquid on the surface of the gullies relatively clear, and the overflow is clear liquid. The clear liquid flows out because it carries less starch, so it does not affect the stickiness of the rice at the bottom of the inner pot, thereby keeping it non-stick.

[0077] In some specific embodiments of the present application, the bite pattern is distributed at different potential energy positions of the inner liner, the potential energy positions include high potential energy positions and low potential energy positions, and the bottom of the inner liner includes at least a low potential energy position.

[0078] As mentioned above, due to the interconnection and criss-crossing of grooves and ridges, the flow basin of condensed water becomes extremely complex. Although the complex flow basin formed is inconvenient to transport starch to lower places, the complex flow basin also increases the difficulty of water transportation, that is, it greatly hinders the bottom of the inner pot from obtaining water in time. Because the bottom of the inner pot is mostly where the heating device is located, it is a heat accumulation area, the temperature difference between the inside and outside of the interface here is small, and the heating device often provides heat to heat up the bottom of the inner pot, so it is difficult to form enough condensed water at the interface here to keep it non-stick.

[0079] After cooking is finished, the condensed water formed at the interface can flow according to the potential energy of the interface. Different potential energy positions have different gravitational potential energies. Biting patterns are set at different potential energy positions. Firstly, the overall flow direction of the starch liquid can be directed toward the bottom of the inner pot to replenish water to the bottom. Secondly, the starch precipitate can be left at the high potential energy position, so that it is not easy for too much sticky starch paste to accumulate at the low potential energy position.

[0080] The potential energy position includes a high potential energy position and a low potential energy position, and the bottom of the inner liner includes at least a low potential energy position; the substrate surface of the bottom of the inner liner can be flat or arc-shaped, and the bottom of the inner liner can include an arc-shaped portion and a flat bottom portion, in which case the bottom of the inner liner can have a high potential energy position and a low potential energy position. The bottom of the inner liner can also be a low potential energy position, and the high potential energy position is the side wall portion of the inner liner, and the side wall portion can be a straight tube or a spherical shape, which is not limited in this application.

[0081] In some specific embodiments of the present application, as shown in the figure, the ridges include first-level ridges and second-level ridges, the grooves include first-level grooves and second-level grooves, the maximum height of the first-level ridges is greater than the maximum height of the second-level ridges, and the maximum depth of the first-level grooves is greater than the maximum depth of the second-level grooves; specifically, the first-level ridges may be higher than 1 / 4 of the maximum height difference, and the first-level grooves may be deeper than 1 / 4 of the maximum height difference.

[0082] In order to enable the ridges to effectively support the rice, the ridges have first-level ridges of large size to support the rice, and correspondingly, the grooves have first-level grooves of large size, so that the grooves can accommodate a certain amount of starch precipitation and condensed water to allow clear liquid to flow out and turbid matter to sink; the second-level ridges and second-level grooves of small size can facilitate the formation of a Cassic infiltration state.

[0083] It should be understood that the height of the ridges varies, and the depth of the grooves is similar to the height of the ridges, and also varies from place to place, and cannot be defined by a single depth dimension. The depth of the grooves can be defined by the maximum depth, and the height of the ridges can be defined by the maximum height.

[0084] In some specific implementations of the present application, second-level ridges and second-level grooves are further provided on the first-level ridges; and second-level ridges and second-level grooves are further provided in the first-level grooves.

[0085] Gullies and ridges are repeatedly arranged in the gullies, so that the inside of the gullies has small-sized ridges and gullies, and these small-sized ridges and gullies have the function of Cassic infiltration state, thereby preventing the starch precipitated in the gullies from firmly adhering to the surface of the gullies; grooves and ridges are repeatedly arranged on the ridges, so that the rice is not easy to be in close contact with the ridges, so that the rice can be separated from the inner pot.

[0086] In some specific embodiments of the present application, along the first extension direction of the first-level ridges and / or the first-level grooves, at least a partial length is within 500 microns, and the height fluctuation range between the second-level ridges and the second-level grooves thereon is within 3 microns.

[0087] Specifically, the first extension direction is a length or width parameter on the XY plane.

[0088] If it is the first extension direction of the first-level ridge, the first extension direction can be the extension direction of the main vein, or the width direction of the main vein; or the extension direction of the branch vein, or the width direction of the branch vein; or it can be within the width direction of the peak.

[0089] If it is the first extending direction of the first-level gully, the first extending direction may be the length direction of the gully or the width direction of the gully.

[0090] The length of the first-level ridges or first-level grooves of the large-size level exceeds 500 microns, and the height fluctuation range between the second-level ridges and the second-level grooves of the small-size level is within 3 microns. Micro-topography with a height fluctuation range of 3 microns is formed on the large-size ridges or in the grooves, which helps to form a Cassic infiltration state.

[0091] In some specific embodiments of the present application, at least some of the gullies form basin-shaped landforms, and at least some of the basin-shaped landforms have a width exceeding 150 microns and a depth exceeding 7 microns. The basin-shaped landforms are surrounded by ridges, making it more difficult for starch to flow out, and after precipitation, clear liquid can flow out to infiltrate the lower parts.

[0092] In some specific embodiments of the present application, the surface of the bite pattern is heat treated or vapor deposited to form a protective layer, and the thickness of the protective layer is less than the maximum depth of the gully. The protective layer helps to improve the wear resistance of the surface of the stainless steel substrate, thereby increasing the life of the non-stick property.

[0093] Some specific implementation methods of this application, such as Figure 7-8 The 0-coating rice cooker shown includes a cooker body 10, the cooker body 10 is provided with a cooling fan 101, and a receiving cavity 102 for receiving any of the above-mentioned 0-coating non-stick inner pots, the cooker body 10 is provided with a cooker cover 20, the cooling fan 101 is used to introduce cooling airflow into the receiving cavity 102, and an airflow outlet 103 is provided between the cooker cover 20 and the cooker body 10, wherein the airflow outlet located at the rear side of the cooker body is larger than the airflow outlet located at the front side.

[0094] The pot body of the present application is provided with a cooling fan for cooling the inner pot. When the cooling fan is working, condensed water can be formed between the rice and the inner pot to achieve the effect of preventing the rice from sticking. An airflow outlet is provided between the pot body and the pot cover. The airflow outlet 103 has a flared portion 104 at the hinge, so that the airflow outlet at the rear side of the pot body is larger than the front side. The cooling air generated by the cooling fan can finally be discharged from the flared portion. The flared portion is located at the hinge and will not affect the use of the user.

[0095] Anything not described in this application can be achieved by adopting or drawing on existing technologies.

[0096] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from other embodiments.

[0097] The above is only an embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims

1. A non-stick inner pot with zero coating, comprising a stainless steel inner pot formed by stretching a plate, the inner pot comprising a bottom wall and a side wall, wherein at least the bottom wall can be heated by a heating device for heating the inner pot, characterized in that: A micron-scale biting pattern is formed on the inner stainless steel substrate surface of the stainless steel liner. The micron-scale biting pattern includes ridges and grooves. The ridges and grooves are randomly distributed on the substrate surface, and the height difference between the ridges and grooves is randomly fluctuated within 20 μm.

2. A 0-coating non-stick liner as claimed in claim 1, characterized in that: The substrate surface includes an inner wall surface and a bottom surface, and the height difference between the ridges and grooves on the inner wall surface is randomly fluctuated within 15 μm.

3. The zero-coating non-stick liner according to claim 1, characterized in that: The maximum value of the height difference between the ridges and the grooves on the bottom surface of the substrate surface is greater than the corresponding value of the inner wall surface of the substrate surface.

4. The zero-coating non-stick liner according to claim 1, characterized in that: The ridge includes an edge face, a ridge body and a peak portion, wherein the peak portion is located on the top side of the ridge body, the edge face is the surface of the ridge body and the peak portion, the edge face extends toward one side of the gully with the peak portion as the starting point, and the gully is bounded by the edge face, and different ridge bodies have different directions on the surface of the substrate.

5. The zero-coating non-stick liner according to claim 1, characterized in that: The bite patterns are distributed at different potential energy positions of the inner liner, the potential energy positions include high potential energy positions and low potential energy positions, and the bottom of the inner liner includes at least the low potential energy position.

6. The zero-coating non-stick liner according to claim 1, characterized in that: The ridges include first-level ridges and second-level ridges, the grooves include first-level grooves and second-level grooves, the maximum height of the first-level ridges is greater than the maximum height of the second-level ridges, and the maximum depth of the first-level grooves is greater than the maximum depth of the second-level grooves.

7. A 0-coating non-stick liner as claimed in claim 6, characterized in that: The first-level ridges are also provided with second-level ridges and second-level grooves; The first-level grooves are further provided with second-level ridges and second-level grooves.

8. The 0-coating non-stick liner according to claim 6, characterized in that: Along the first extension direction of the first-level ridges and / or the first-level grooves, at least a partial length is within 500 microns, and the height fluctuation range between the second-level ridges and the second-level grooves thereon is within 3 microns.

9. The zero-coating non-stick liner according to claim 1, characterized in that: At least part of the gullies form a basin-like topography, and at least part of the basin-like topography has a width exceeding 150 microns and a depth exceeding 7 microns.

10. A zero-coating rice cooker, comprising a cooker body, characterized in that: The pot body is provided with a cooling fan and a containing cavity for containing the 0-coating non-stick pot as described in any one of claims 1 to 9. The pot body is provided with a pot cover. The cooling fan is used to introduce cooling airflow into the containing cavity. An airflow outlet is provided between the pot cover and the pot body, wherein the airflow outlet located on the rear side of the pot body is larger than the airflow outlet on the front side.

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