Pot container and electromagnetic cooking utensil

By using low-magnetic non-metallic matrix and local high-conducting magnets on the pot of electromagnetic cooking utensils, a local temperature difference area is formed, which solves the problem of uneven heat distribution of existing pots, achieving more sufficient heat convection and uniform heating of food ingredients.

CN222640315UActive Publication Date: 2025-03-21ZHEJIANG SUPOR ELECTRICAL APPLIANCES MFG CO LTD
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Patent Information

Application Number
CN202323552951.3
Authority / Receiving Office
CN · China
Patent Type
Utility models(China)
Current Assignee / Owner
Priority Date
2023-08-04
Filing Date
2023-12-25
Publication Date
2025-03-21
Estimated Expiration
2033-12-25

AI Technical Summary

Technical Problem

The heat distribution of existing electromagnetic cooking utensils is uneven when heated, resulting in insufficient boiling and rolling of ingredients.

Method used

The pot gallbladder design is adopted with a low magnetic permeable non-metallic matrix and a local high magnetic conduction magnet. By setting local high magnetic conduction magnets on the outer surface of the pot gall, a high magnetic and low magnetic inductance area is formed, and a local temperature difference area is generated, thereby promoting thermal convection.

Benefits of technology

Through the formation of local temperature difference areas, the heat convection efficiency in the pot is significantly improved, making the ingredients boil and roll more fully, the heat is more even, and the cooking effect is improved.

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Abstract

The utility model discloses a pot liner and an electromagnetic cooking utensil, the pot liner comprises a low-permeability non-metal base body and at least one local high-permeability magnet, and the low-permeability non-metal base body forms a pot body with an accommodating cavity; the local high magnetizers are arranged on the low-permeability nonmetal base body, and every two adjacent local high magnetizers or the adjacent part of a single local high magnetizer are arranged in a spaced mode in at least one of the radial direction, the circumferential direction and the height direction of the pot body. A distance D is formed between two adjacent local high magnetizers or between adjacent parts of a single local high magnetizer, the maximum temperature difference delta T exists in the local temperature difference area, and the distance D is related to at least one of the heat conductivity coefficient lambda, the maximum temperature difference delta T, the heat flow density q and the thickness d. When cooking is conducted, an obvious temperature gradient can be generated in the local temperature difference area, heat convection in the pot becomes fast and violent through the temperature gradient, liquid and food materials in the pot are boiled and turned over more sufficiently, the food materials are heated more evenly, and cooked food is better in taste.
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