Electric Steamer

Abstract

An electric steamer includes a pot assembly and a steam rack assembly; the steam rack assembly is provided with a steam enclosure and a steam grid, the two forming a steam cooking portion for holding food, the steam enclosure is configured to be a structure that surrounds the steam cooking portion; the steam enclosure is provided with an outer enclosure and an inner enclosure, the outer enclosure is configured to be located outside the side of the inner enclosure, a steam channel is provided between the outer enclosure and the inner enclosure, the steam channel is configured to be a structure that is connected to the cooking cavity and the steam cooking portion respectively; the outer surface of the inner enclosure is configured to be a part of the side wall of the steam channel, and the inner surface of the inner enclosure is configured to be a part of the side wall of the steam cooking portion; the steam channel is configured to be located at the upstream position of the steam cooking portion, so as to configure a structure in which steam enters the steam channel from the cooking cavity and then enters the steam cooking portion from the steam channel. This solution solves the problem that a large amount of condensed water is easily generated in the existing electric steamer during steam cooking.

Description

Technical Field

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

[0002] The existing electric steamer is mainly used for steam cooking of food materials, wherein water is mainly arranged to be heated in the pot to generate steam, and the steam directly enters the upper part of the steaming grid through the steam holes on the steaming grid placed on the pot, and steam cooking is realized for the food materials above the steaming grid, wherein a steaming grid baffle is arranged around the steaming grid, and the steam is formed to surround the food materials and the steam within a certain cooking space range, thereby realizing that the steam is concentrated within the cooking space range to heat the food materials, but although the existing steaming grid baffle structure isolates the cooking space from the external environment, it is easy to cause a poor temperature difference between the two, especially when the temperature of the outer ring environment is low, at this time there is a large temperature difference between the steam temperature in the cooking space and the spatial temperature of the external environment, so that condensation water is easily formed on the inner surface of the steaming grid baffle contacting the cooking space, resulting in more condensation water in the process of steam cooking of the food materials, and at the same time, the condensation water is easy to drip downward to contact the food materials, thereby causing a part of the food materials to be in a soaked state, resulting in a poor steam cooking effect of the food materials, and a very poor taste, which seriously affects the user experience. 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] Therefore, the purpose of the utility model is to provide an electric steamer, which mainly solves the problem that a lot of condensed water is easily generated in the steam cooking process of the existing electric steamer.

[0005] The embodiment of the utility model provides an electric steamer, comprising a pot assembly, a cooking pot is arranged on the pot assembly, a cooking cavity is arranged on the cooking pot, and a steaming rack assembly is also provided, and the steaming rack assembly is placed on the pot assembly;

[0006] The steam rack assembly is provided with a steam enclosure and a steam grid, the steam grid and the steam enclosure form a steam cooking portion for holding food, the steam enclosure is located at an outer position of a side portion of the steam cooking portion and is configured to wrap around the steam cooking portion;

[0007] The steam enclosure is provided with an outer barrier and an inner barrier, the outer barrier is arranged to be located outside the side of the inner barrier, a steam channel is arranged between the outer barrier and the inner barrier, and the steam channel is configured to be in communication with the cooking cavity and the steam cooking part respectively;

[0008] The outer side surface of the inner stopper is formed as a part of the side wall of the steam passage, and the inner side surface of the inner stopper is formed as a part of the side wall of the steam cooking part;

[0009] The steam channel is arranged at the upstream position of the steam cooking part, so as to form a structure in which the steam enters the steam channel from the cooking cavity and then enters the steam cooking part from the steam channel.

[0010] In the aforementioned electric steamer, the steam enclosure is arranged to be an annular structure, the steam channel is arranged to extend in the vertical direction and is arranged to extend in the annular direction, and the path length of the steam channel extending in the annular direction is arranged to be greater than or equal to one quarter of the path length of the inner stopper in the annular direction.

[0011] The aforementioned electric steamer, the inner stopper is provided with a front stopper and a rear stopper in the front-to-back direction, and the inner stopper is provided with a left stopper and a right stopper in the left-to-right direction, and the front stopper, the left stopper, the rear stopper and the right stopper are arranged in sequence in a circular direction;

[0012] A steam passage is formed between at least one of the front stopper, the rear stopper, the left stopper or the right stopper and the outer stopper.

[0013] In the aforementioned electric steamer, when a steam passage is formed between the front stopper and the outer stopper, a steam passage is also formed between the rear stopper and the outer stopper;

[0014] And / or, when a steam passage is formed between the left blocking portion and the outer blocking portion, a steam passage is also formed between the right blocking portion and the outer blocking portion.

[0015] In the aforementioned electric steamer, when a steam channel is formed between the front stopper and the outer stopper, the path length of the steam channel in the left-right direction is set to be greater than or equal to half of the length of the front stopper in the left-right direction;

[0016] Or, when a steam channel is formed between the rear stopper and the outer stopper, the path length of the steam channel in the left-right direction is set to be greater than or equal to half of the length of the rear stopper in the left-right direction;

[0017] Or, when a steam channel is formed between the left stopper and the outer stopper, the path length of the steam channel in the front-to-back direction is set to be greater than or equal to half of the length of the left stopper in the front-to-back direction;

[0018] Alternatively, when a steam channel is formed between the right stopper and the outer stopper, a path length of the steam channel in the front-to-back direction is set to be greater than or equal to half of a length of the right stopper in the front-to-back direction.

[0019] In the aforementioned electric steamer, when steam channels are formed between the front stopper, the rear stopper, the left stopper, the right stopper and the outer stopper;

[0020] The path length value that can be used for steam to pass through the steam channel along the annular direction is set to be greater than or equal to half the path length value of the inner stopper in the annular direction, or the path length value that can be used for steam to pass through the steam channel along the annular direction is set to be greater than or equal to the path length value of the inner stopper in the annular direction.

[0021] In the aforementioned electric steamer, when the steam rack assembly is placed on the cooker assembly, the steam grid portion is configured to shield the cooking cavity so that at least part of the steam moves along the surface of the steam grid portion toward the steam enclosure portion;

[0022] The shielding structure is formed so that steam cannot directly enter the steam cooking part upward through the steam grid, or the shielding structure is formed so that steam cannot pass through the steam grid part within the projection area formed by projecting the steam cooking part directly downward.

[0023] In the aforementioned electric steamer, a distance H formed by the steam channel between the outer barrier and the inner barrier is set to be greater than the thickness of the outer barrier and greater than the thickness of the inner barrier;

[0024] Or, the height of the steam channel in the vertical direction is set to be greater than or equal to half of the height of the inner stopper in the vertical direction;

[0025] Alternatively, at least a portion of the steam passage is configured to be a structure that penetrates downwardly through the lower surface of the steam enclosure, and at least a portion of the steam passage is also configured to be a structure that penetrates upward through the upper surface of the steam enclosure.

[0026] In the aforementioned electric steamer, a steam inlet is provided at the lower end of the steam enclosure, and the steam inlet is arranged to be in communication with the cooking cavity;

[0027] 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 steam cooking portion downward, and the steam inlet is arranged to be located in the cooking cavity or in a projection area formed by projecting the cooking 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.

[0028] In the aforementioned electric steamer, a steam outlet is provided at the upper end of the steam enclosure or at the side of the inner enclosure, and the steam outlet is provided in a structure connected with the steam cooking part so that the steam in the steam channel can enter the steam cooking part through the steam outlet;

[0029] The moving direction of the steam when passing through the steam outlet is arranged to be non-parallel to the inner side surface of the inner stopper.

[0030] The aforementioned electric steamer is provided with a thickness value of the inner stop portion being smaller than a thickness value of the outer stop portion;

[0031] And / or, the thermal conductivity of the inner barrier portion is set to be greater than the thermal conductivity of the outer barrier portion.

[0032] The aforementioned electric steamer further comprises a pot cover, which is configured to cover the steam enclosure portion so as to surround the steam cooking portion on the inner side of the pot cover;

[0033] 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 steam channel or the steam cooking portion so that the steam can move upward and enter into the steam containing portion.

[0034] The aforementioned electric steamer has a pot cover which 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 steam cooking part.

[0035] The aforementioned electric steamer is provided with a thickness value of the inner cover portion being smaller than a thickness value of the outer cover portion, and / or a thermal conductivity coefficient of the inner cover portion being larger than a thermal conductivity coefficient of the outer cover portion;

[0036] Alternatively, the cooking cavity is arranged at an upstream position of the steam passage so that the steam enters the steam cooking portion through the cooking cavity and the steam passage in sequence, thereby forming a structure in which the inner barrier portion is heated by the steam before the steam enters the steam cooking portion;

[0037] Alternatively, a solution portion for collecting condensed water is provided on the steaming grid portion, and the solution portion is arranged to be a concave structure facing downward, and the solution portion is arranged to be spaced apart from the inner surface of the inner stop portion.

[0038] Compared with the prior art, the utility model has the following beneficial effects:

[0039] In the present solution, by providing the steam enclosure with an outer barrier and an inner barrier, and providing a steam channel between the outer barrier and the inner barrier, the steam in the cooking cavity first enters the steam channel and then enters the steam cooking portion, thereby effectively reducing the formation of condensed water on the inner barrier, narrowing the temperature difference between the steam cooking portion and the external environment, and effectively reducing 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 steam cooked food.

[0040] In the present solution, a part of the outer surface of the inner barrier is set as a part of the side wall of the steam channel, and a part of the inner surface of the inner barrier is set as a part of the side wall of the steam cooking part, so that the inner barrier is heated before providing steam to the steam cooking part for steam cooking, thereby reducing the temperature difference between the steam cooking part and the inner barrier during the steam cooking process, so that the temperature of the inner barrier is close to the temperature inside the steam cooking part, which can effectively prevent the generation of condensation water on the inner surface of the inner barrier, thereby effectively preventing the generation of excessive condensation water and wetting the food.

[0041] In the present solution, the structure of the steam channel is arranged so that during the steam cooking process of the electric steamer, the steam cooking part will not directly form a large temperature difference with the external ambient air, but will form a temperature difference with the steam channel. The steam channel is used for the passage of steam, so that a smaller temperature difference is formed between the steam channel and the steam cooking part, thereby effectively preventing the formation of condensed water in the steam cooking part and greatly reducing the generation of condensed water.

[0042] In the present solution, through the structural arrangement of the steam channel, the outer barrier and the inner barrier, the location where condensed water is generated is mainly concentrated on the outer barrier, thereby reducing the generation of condensed water on the inner barrier. At the same time, the condensed water generated on the outer barrier can directly fall back into the cooking cavity, so that the condensed water will not pass through the steam cooking part and will not pass through the food, but will fall back into the cooking cavity in the steam channel, thereby realizing the recovery of condensed water and effectively preventing the condensed water from wetting the food.

[0043] In the present solution, the steam channel is used for the continuous passage of steam, which reduces the diffusion or loss of heat in the steam cooking section, and is beneficial to the concentration of heat of the steam in the steam cooking section. It not only effectively reduces the temperature difference between the steam cooking section and the inner barrier section, but also effectively concentrates the heat in the steam cooking section, thereby improving the effect of steam cooking by concentrating the steam heat on the food, improving the efficiency of steam cooking, and improving the taste of the steam cooked food.

[0044] In the present solution, the structure of the steam channel, the outer barrier and the inner barrier can also form an effective heat preservation effect, which can slow down the rate of temperature diffusion or reduction in the steam cooking part, which is beneficial to heat preservation in the steam cooking part and reduce the temperature difference between the steam cooking part and the external ambient air.

[0045] 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.

[0046] 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 steam cooking part, 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.

[0047] In this solution, the outer cover, inner cover and steam holding part 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 solution part and enter the 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.

[0048] In the present solution, the steam cooking part 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 part. The steam holding part is used for the entry of steam so that a smaller temperature difference is formed between the steam holding part and the steam cooking part, thereby effectively preventing the formation of condensed water in the steam cooking part and greatly reducing the generation of condensed water. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] Figure 1 A structural schematic diagram of a steaming rack assembly;

[0050] Figure 2 is a schematic diagram of a steam enclosure;

[0051] Figure 3 A schematic diagram of a steam passage between the front stopper and the outer stopper of the inner stopper on the steam rack assembly;

[0052] Figure 4 A schematic diagram of a steam passage between a rear stopper portion of an inner stopper portion and an outer stopper portion of a steam rack assembly;

[0053] Figure 5 It is a schematic diagram of a steam passage between the left stopper of the inner stopper and the outer stopper of the steam rack assembly;

[0054] Figure 6 A schematic diagram of a steam passage between the right stopper of the inner stopper and the outer stopper of the steam rack assembly;

[0055] Figure 7 A schematic diagram of the structure of a steam channel with an annular structure in a steam enclosure;

[0056] Figure 8 is a schematic diagram of the structure of a cookware assembly;

[0057] Fig. 9 A schematic diagram of a steam channel on a steam enclosure of an electric steamer for supplying steam to a steam cooking portion;

[0058] Fig.10A schematic diagram of a steam channel on a steam enclosure of an electric steamer for supplying steam to both a steam cooking portion and a steam containing portion;

[0059] Fig.11 It is a schematic diagram of the steam flow in the electric steamer;

[0060] Figure markings: 1-pot assembly, 101-cooking pot, 102-cooking cavity, 2-steam rack assembly, 201-steam enclosure, 2011-outer barrier, 2012-inner barrier, 20121-front barrier, 20122-left barrier, 20123-rear barrier, 20124-right barrier, 2013-steam channel, 2014-steam inlet, 2015-steam outlet, 202-steam grid, 203-steam cooking portion, 3-pot cover, 301-outer cover, 302-inner cover, 303-steam container. DETAILED DESCRIPTION

[0061] 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.

[0062] Embodiment: The electric steamer of the utility model, such as Figures 1 to 11 As shown in the structure, the electric steamer is used to steam-cook the food. The structural setting of the electric steamer in this scheme can reduce the generation of condensed water in the steam cooking part 203 for cooking the food in the electric steamer, thereby effectively preventing the condensed water from wetting the food, and improving the steam cooking taste of the food.

[0063] The electric steamer of the present solution comprises a pot assembly 1, on which a cooking pot 101 is arranged, and the cooking pot 101 is used for holding water for heating to generate steam, or for boiling water and food materials and generating steam during the boiling process, wherein a cooking cavity 102 is arranged on the cooking pot 101, and the cooking cavity 102 forms a space for holding water, and further comprises a steaming rack assembly 2, which is placed on the pot assembly 1, and the steaming rack assembly 2 is mainly arranged to be detachably placed on the pot assembly 1 or on the cooking pot 101, when the steaming rack assembly 2 is placed in place, the pot assembly 1 or the cooking pot 101 forms a supporting structure for the steaming rack assembly 2, and at the same time, a regional position for holding food materials is formed on the steaming rack assembly 2 and steam is formed to enter a spatial area for steam cooking of the food materials, so that the steam generated by the pot assembly 1 enters the steaming rack assembly 2 to achieve a steam cooking effect on the food materials.

[0064] In the specific structural part, a steam enclosure 201 and a steam grid 202 are provided on the steam rack assembly 2. The steam grid 202 and the steam enclosure 201 form a steam cooking section 203 for holding food. The steam enclosure 201 is located at the outer side of the side of the steam cooking section 203 and is configured to be a surrounding structure for the steam cooking section 203. The inner surrounding space area formed by the steam enclosure 201 is the steam cooking section 203. The steam cooking section 203 is used to hold food and for the entry of steam to steam-cook the food. The steam grid 202 forms a surrounding structure on the lower side of the steam cooking section 203, and the steam enclosure 201 forms a surrounding structure on the outer peripheral side or the outer circumference of the side of the steam cooking section 203, so that the food is steam-cooked and heated in the surrounding space area formed by the steam grid 202 and the steam enclosure 201, that is, the steam cooking section 203.

[0065] The steam enclosure 201 is provided with an outer barrier 2011 and an inner barrier 2012, the outer barrier 2011 and the inner barrier 2012 are arranged to be spaced from the outside to the inside, the outer barrier 2011 is arranged to be located outside the side of the inner barrier 2012, a steam channel 2013 is arranged between the outer barrier 2011 and the inner barrier 2012, the steam channel 2013 is configured to be connected to the cooking cavity 102 and the steam cooking portion 203 respectively, the lower end position of the steam channel 2013 is connected to the cooking cavity 102, and the upper end position of the steam channel 2013 is connected to the steam cooking portion 203. The steam is connected to the steam passage 2013 so as to realize that the steam can enter the steam passage 2013 from the cooking cavity 102 and flow out from the steam passage 2013 into the steam cooking portion 203, instead of the steam directly passing through the steam grid portion 202 upwards and entering the steam cooking portion 203; in the specific structural part, the outer surface of the inner stop portion 2012 is configured as a part of the side wall of the steam passage 2013, and the inner surface of the inner stop portion 2012 is configured as a part of the side wall of the steam cooking portion 203, and the steam passage 2013 is configured at the upstream position of the steam cooking portion 203, so as to realize that the steam enters the steam cooking portion 203 from the cooking cavity 102 and flows out from the steam passage 2013 into the steam cooking portion 203. 102 enters the steam channel 2013 and then enters the steam cooking section 203 through the steam channel 2013. When the steam enters the steam channel 2013, it will heat and transfer the side wall, that is, the outer surface of the inner barrier 2012, so that the inner barrier 2012 is first heated before the steam enters the steam cooking section 203. When the steam enters the steam cooking section 203 from the steam channel 2013, the steam will contact the steaming grid 202, the food on the steaming grid 202 and the inner surface of the inner barrier 2012. At this time, because the inner barrier 2012 has been previously heated by the steam During heating, there will not be a large temperature difference when the steam in the steam cooking part 203 contacts the inner surface of the inner barrier part 2012. At this time, the temperature of the inner surface of the inner barrier part 2012 is close to the temperature of the steam in the steam cooking part 203, and there will not be more condensed water formed due to the large temperature difference. This can effectively reduce the formation of condensed water on the inner barrier part 2012, reduce the temperature difference between the steam cooking part 203 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, which leads to a poor taste of the steam cooked food.

[0066] Optionally, multiple connection parts can be set in the steam channel 2013, or multiple connection parts can be set between the outer barrier 2011 and the inner barrier 2012. The multiple connection parts can be connecting ribs to connect the outer barrier 2011 and the inner barrier 2012, so that the outer barrier 2011 and the inner barrier 2012 can be placed in place or removed synchronously.

[0067] Optionally, the steaming grid 202 may be configured to be an integrated structure with the steam enclosure 201 , so that when the steam enclosure 201 is placed on the cookware assembly 1 or the cooking pot 101 , the steaming grid 202 is also placed on the cooking pot 101 .

[0068] Optionally, the steaming grid 202 can be set as an independent component. The steaming grid 202 can be directly placed on the cooking pot 101 and the steam enclosure 201 is placed on the steaming grid 202. In this case, a through opening is set on the steaming grid 202 to connect the cooking cavity 102 with the steam channel 2013 through the through opening, so that steam can enter the steam channel 2013 from the cooking cavity 102.

[0069] Optionally, the steaming grid 202 can be placed directly on the steam enclosure 201, mainly placed on the lower end surface of the steam enclosure 201 to form a supporting structure of the steam enclosure 201 for the steaming grid 202. The steam enclosure 201 is placed on the pot assembly 1 or on the cooking pot 101, and the structure of the steam rack assembly 2 can also be realized.

[0070] Among them, the steam enclosure 201 is configured to be an annular structure, the inner barrier 2012 and the outer barrier 2011 are both configured to be annular structures, the outer barrier 2011 forms a wrapping structure located on the outer side of the inner barrier 2012 to wrap the steam channel 2013 and the inner barrier 2012 at its inner position, and at the same time, the steam channel 2013 is configured to extend in the vertical direction and is configured to extend in the annular direction, that is, the steam enclosure 201 has a certain height, under this height structure, the outer barrier 2011 and the inner barrier 2012 both have a certain height, and then the steam channel 2013 also has a certain height distance, the steam channel 2013 extends at this height distance to form a hollow channel structure, and extends in the annular direction to form a certain hollow structure The path length forms the effect that the steam channel 2013 can be used for a part of the steam to flow through, and the path length value of the steam channel 2013 extending in the annular direction is set to be greater than or equal to one quarter of the path length value of the inner barrier 2012 in the annular direction. In this way, the steam channel 2013 is formed with at least a channel area of ​​more than one quarter of the path length value of the inner barrier 2012 in the annular direction for the flow of steam, thereby achieving a larger area for the flow of steam in the steam channel 2013, which can form a better heating and heat transfer for the inner barrier 2012, and then better realize the reduction of the temperature difference between the inner barrier 2012 and the steam cooking part 203, and realize the great reduction of the formation of condensed water on the inner surface of the inner barrier 2012.

[0071] Among them, the structural part of the inner stopper 2012 is provided with a front stopper 20121 and a rear stopper 20123 in the front-to-back direction, and the inner stopper 2012 is provided with a left stopper 20122 and a right stopper 20124 in the left-to-right direction. The front stopper 20121, the left stopper 20122, the rear stopper 20123 and the right stopper 20124 are arranged in sequence in a circular direction, and the structures arranged in sequence in a circular direction are formed to form the inner stopper 2012 as a whole in an annular structure, which is mainly composed of a square shaped annular structure, a steam channel 2013 is formed between at least one of the front stop 20121, the rear stop 20123, the left stop 20122 or the right stop 20124 and the outer stop 2011, so that steam can be supplied to the steam cooking part 203 through the steam channel 2013 formed between one of them and the outer stop 2011, and at the same time, the inner stop 2012 is heated and heat is transferred through the steam channel 2013, thereby achieving the effect of reducing the formation of condensed water on the inner surface of the inner stop 2012.

[0072] Among them, when a steam channel 2013 is formed between the front stopper 20121 and the outer stopper 2011, a steam channel 2013 is also formed between the rear stopper 20123 and the outer stopper 2011, thereby forming a relative structure in the front and rear directions with steam channels 2013. The relatively positioned steam channels 2013 can synchronously supply steam to the steam cooking part 203, thereby allowing the steam in the steam cooking part 203 to be more evenly distributed more quickly, and at the same time, can synchronously heat and transfer heat to the front stopper 20121 and the rear stopper 20123, thereby better reducing the generation of condensed water on the inner surface of the inner stopper 2012, and achieving a better overall effect.

[0073] And / or, when a steam channel 2013 is formed between the left blocking portion 20122 and the outer blocking portion 2011, a steam channel 2013 is also formed between the right blocking portion 20124 and the outer blocking portion 2011, thereby forming a relative structure in the left and right directions with steam channels 2013. The relatively positioned steam channels 2013 can synchronously supply steam to the steam cooking portion 203, thereby allowing the steam in the steam cooking portion 203 to be more evenly distributed more quickly. At the same time, the left blocking portion 20122 and the right blocking portion 20124 can be synchronously heated and transferred, thereby better reducing the generation of condensed water on the inner surface of the inner blocking portion 2012, thereby achieving a better overall effect.

[0074] Among them, when the front stopper 20121, the rear stopper 20123, the left stopper 20122, and the right stopper 20124 are all connected with the outer stopper 2011 to form a steam channel 2013, steam channels 2013 are formed in the front-to-back direction and the left-to-right direction to form a steam channel 2013 with a longer and larger path length in the annular direction, so that the steam channel 2013 can be used for a larger area for steam to pass through, so that the area for steam to heat the inner stopper 2012 is larger and the heating area is larger, so that the temperature difference between a larger area on the inner stopper 2012 and the steam cooking part 203 can be better reduced, and the overall effect of reducing the generation of condensed water is better.

[0075] In order to further reduce the temperature difference between the inner barrier 2012 and the steam cooking portion 203, when a steam channel 2013 is formed between the front barrier 20121 and the outer barrier 2011, it is set that the path length value formed by the steam channel 2013 in the left-right direction is greater than or equal to half of the length value formed by the front barrier 20121 in the left-right direction, so that the steam channel 2013 forms at least a channel area of ​​more than half of the path length value of the front barrier 20121 in the left-right direction on the front barrier 20121 for the flow of steam through , so that the area for steam to flow through the steam channel 2013 is larger, so that the area for steam to heat the front stopper 20121 is larger and the heating area is larger, so that the temperature difference between the larger area position on the front stopper 20121 and the steam cooking part 203 can be better reduced, so as to better reduce the temperature difference between the large area position on the front stopper 20121 and the steam cooking part 203, and greatly reduce the formation of condensed water on the inner surface of the front stopper 20121.

[0076] Alternatively, in order to further reduce the temperature difference between the inner stopper 2012 and the steam cooking portion 203, when a steam channel 2013 is formed between the rear stopper 20123 and the outer stopper 2011, a path length value formed by the steam channel 2013 in the left-right direction is set to be greater than or equal to half of the length value formed by the rear stopper 20123 in the left-right direction, so that the steam channel 2013 forms at least a channel area of ​​more than half of the path length value of the rear stopper 20123 in the left-right direction on the rear stopper 20123 for the flow of steam. By doing so, a larger area is provided for steam to flow through the steam channel 2013, so that the area for steam to heat the rear baffle 20123 is larger and the heating area is larger, thereby better reducing the temperature difference between a larger area on the rear baffle 20123 and the steam cooking part 203, thereby better reducing the temperature difference between a large area on the rear baffle 20123 and the steam cooking part 203, and greatly reducing the formation of condensed water on the inner surface of the rear baffle 20123.

[0077] Alternatively, in order to further reduce the temperature difference between the inner stopper 2012 and the steam cooking portion 203, when a steam channel 2013 is formed between the left stopper 20122 and the outer stopper 2011, a path length value formed by the steam channel 2013 in the front-to-back direction is set to be greater than or equal to half of the length value formed by the left stopper 20122 in the front-to-back direction, so that the steam channel 2013 forms at least a channel area of ​​more than half of the path length value of the left stopper 20122 in the left-to-right direction on the left stopper 20122 for the flow of steam. By doing so, a larger area is provided for steam to flow through the steam channel 2013, so that the area for steam to heat the left baffle 20122 is larger and the heating area is larger, thereby better reducing the temperature difference between a larger area on the left baffle 20122 and the steam cooking part 203, thereby better reducing the temperature difference between a large area on the left baffle 20122 and the steam cooking part 203, and greatly reducing the formation of condensed water on the inner surface of the left baffle 20122.

[0078] Alternatively, in order to further reduce the temperature difference between the inner stopper 2012 and the steam cooking portion 203, when a steam channel 2013 is formed between the right stopper 20124 and the outer stopper 2011, a path length value formed by the steam channel 2013 in the front-to-back direction is set to be greater than or equal to half of the length value formed by the right stopper 20124 in the front-to-back direction, so that the steam channel 2013 forms at least a channel area of ​​more than half of the path length value of the right stopper 20124 in the left-to-right direction on the right stopper 20124 for the flow of steam. By doing so, a larger area is provided for steam to flow through the steam channel 2013, so that the area for steam to heat the right blocking portion 20124 is larger and the heating area is larger, thereby better reducing the temperature difference between a larger area on the right blocking portion 20124 and the steam cooking portion 203, thereby better reducing the temperature difference between a large area on the right blocking portion 20124 and the steam cooking portion 203, and greatly reducing the formation of condensed water on the inner surface of the right blocking portion 20124.

[0079] In this solution, when the steam passage 2013 is formed between the front stopper 20121, the rear stopper 20123, the left stopper 20122, and the right stopper 20124 and the outer stopper 2011, the path length value of the steam passage 2013 formed in the annular direction is greater than or equal to half of the path length value of the inner stopper 2012 in the annular direction, so that the steam passage 2013 is formed on the inner stopper 2012 with at least a channel area of ​​more than half of the path length value of the inner stopper 2012 in the annular direction for steam to pass through. The flow of steam allows a larger area for steam to flow through the steam channel 2013, so that the area for steam to heat the inner barrier 2012 is larger and the heating area is larger, thereby better reducing the temperature difference between a larger area on the inner barrier 2012 and the steam cooking part 203, thereby better reducing the temperature difference between a large area on the inner barrier 2012 and the steam cooking part 203, and greatly reducing the formation of condensed water on the inner surface of the inner barrier 2012.

[0080] In this solution, when the steam channel 2013 is formed between the front stopper 20121, the rear stopper 20123, the left stopper 20122, and the right stopper 20124 and the outer stopper 2011, the path length value of the steam channel 2013 along the annular direction that can be used for steam to pass through is set to be greater than or equal to the path length value of the inner stopper 2012 in the annular direction, so that the steam channel 2013 forms at least a channel area on the inner stopper 2012 that is greater than the path length value of the inner stopper 2012 in the annular direction for the flow of steam. By achieving a larger area for steam to flow through the steam channel 2013, the area for steam to heat the inner barrier 2012 is larger and the heating area is larger, so that the temperature difference between a larger area on the inner barrier 2012 and the steam cooking part 203 can be better reduced, thereby better reducing the temperature difference between a large area on the inner barrier 2012 and the steam cooking part 203, and greatly reducing the formation of condensed water on the inner surface of the inner barrier 2012.

[0081] In the present embodiment, when the steam rack assembly 2 is placed on the cooker assembly 1, the steaming grid portion 202 is configured to be a shielding structure for the cooking cavity 102 to form a structure in which at least part of the steam moves along the surface of the steaming grid portion 202 toward the steam enclosure portion 201. The steaming grid portion 202 is mainly located in the upper area of ​​the cooking cavity 102 to form a shielding structure for most of the cooking cavity 102. The shielding structure can block the steam from flowing upward through the steaming grid portion 202. The shielding structure is mainly formed in a structure in which the steam cannot pass through the steaming grid portion 202 to directly enter the steam cooking portion 203 upward, or the shielding structure is formed in a structure in which the steam cannot pass through the steam cooking portion 203 to directly enter the steam cooking portion 203. The structure of the steaming grid 202 within the projection area formed by the line projection makes it possible for the steam in the cooking cavity 102 to be blocked by the steaming grid 202 when it flows upwards and encounters the steaming grid 202, and to flow toward the outside along the lower surface of the steaming grid 202, that is, to move toward the steam enclosure 201, and then move to the lower area of ​​the steam enclosure 201 to enter the steam channel 2013, thereby preventing the steam from directly passing through the steaming grid 202 upwards, and effectively guiding the steam to move along the steaming grid 202 to enter the steam channel 2013, thereby forming the effect of heating and heat transfer on the inner barrier 2012, thereby effectively reducing the formation of condensed water on the inner barrier 2012.

[0082] Among them, the shielding structure can also reduce the effect of condensation water forming on the steaming grid 202. The steam in the cooking cavity 102 will have the effect of pre-heating the steaming grid 202. When the steam enters the steam channel 2013 from the cooking cavity 102 and then enters the steam cooking portion 203 from the steam channel 2013, the temperature difference between the steaming grid 202 and the steam cooking portion 203 is small at this time, and the problem of a large amount of condensation water being generated on the upper surface of the steaming grid 202 due to the large temperature difference will not occur.

[0083] In order to further reduce the temperature difference between the inner barrier 2012 and the steam cooking portion 203, the distance value H formed by the steam channel 2013 between the outer barrier 2011 and the inner barrier 2012 is set to be greater than the thickness value of the outer barrier 2011 and greater than the thickness value of the inner barrier 2012. In this way, the steam channel 2013 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 steam channel 2013. More steam can achieve a better heating effect on the inner barrier 2012. At the same time, the steam in the steam channel 2013 can better form a heat preservation effect, which is beneficial to reduce the formation of condensed water on the inner barrier 2012.

[0084] Alternatively, in order to further reduce the temperature difference between the inner barrier portion 2012 and the steam cooking portion 203, the height of the steam channel 2013 in the vertical direction is set to be greater than or equal to half of the height of the inner barrier portion 2012 in the vertical direction. In this way, the steam channel 2013 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 steam channel 2013. More steam can achieve a better heating effect on the inner barrier portion 2012. At the same time, the steam in the steam channel 2013 can better form a heat preservation effect, which is beneficial to reduce the formation of condensed water on the inner barrier portion 2012.

[0085] Alternatively, in order to further reduce the temperature difference between the inner barrier 2012 and the steam cooking portion 203, at least a portion of the steam channel 2013 is configured to penetrate downwardly through the lower surface of the steam enclosure 201 and at least a portion of the steam channel 2013 is also configured to penetrate upward through the upper surface of the steam enclosure 201, so as to form a portion of the steam channel 2013 that can penetrate the entire vertical height of the steam enclosure 201 in the vertical direction, thereby achieving that the entire height area range of the inner barrier 2012 can be heated by steam, and at the same time, the steam in the steam channel 2013 can better form a heat preservation effect, which is beneficial to reduce the formation of condensed water on the inner barrier 2012.

[0086] A steam inlet 2014 is provided at the lower end of the steam enclosure 201, and the steam inlet 2014 is provided to be in communication with the cooking cavity 102, so as to facilitate most of the steam to enter the steam channel 2013 from the cooking cavity 102 through the steam inlet 2014, and at least a part of the steam inlet 2014 is provided to be located at the outer side of the projection area formed by the steam cooking portion 203 projected downward, and the steam inlet 2014 is provided to be located in the cooking cavity 102 or in the projection area formed by the cooking cavity 102 projected upward, so as to form a direct flow of at least part of the steam when moving upward. The structure entering the steam inlet 2014 is formed to form that when the steam is guided along the lower surface of the steam grid portion 202 and moves to the area near the steam inlet 2014, most of the steam can flow directly up and down to enter the steam channel 2013 through the steam inlet 2014, thereby preventing steam from gathering and failing to enter the steam channel 2013 well, improving the smoothness of steam flow, and at the same time shortening the path length of the steam in the cooking cavity 102 entering the steam channel 2013, so that the steam can enter the steam channel 2013 directly up and down, thereby improving the efficiency of steam entering the steam channel 2013 and the steam cooking portion 203.

[0087] The steam outlet 2015 is provided at the upper end of the steam enclosure 201 or at the side of the inner stop 2012, so that the steam can flow out of the steam channel 2013 and enter the steam cooking portion 203. The steam outlet 2015 is provided with a structure connected with the steam cooking portion 203, so that the steam in the steam channel 2013 can enter the steam cooking portion 203 through the steam outlet 2015. In order to lift the steam downward to contact the food as quickly as possible, the steam is provided in the present solution so that the moving direction of the steam when passing through the steam outlet 2015 is not in accordance with the inner surface of the inner stop 2012. The parallel structures are used to achieve a better inclination angle of the steam to the inner surface of the inner barrier 2012, such as inclined downward or vertically to the side, so that the steam is first ejected to the middle area of ​​the steam cooking part 203 to contact the food for steam cooking. When there is enough steam, the steam will diffuse toward the inner surface of the inner barrier 2012. This not only can achieve better direct and rapid steam cooking of the food, but also can achieve less condensation water on the inner surface of the inner barrier 2012, thereby reducing the generation of condensation water and effectively preventing the food from being wetted by condensation water.

[0088] Optionally, the steam outlet 2015 can be set on the side of the inner barrier 2012 to be open toward the middle of the steam cooking part 203, so that the steam can be quickly sprayed toward the middle of the steam cooking part 203 to contact the food, thereby improving the steam cooking effect.

[0089] In this solution, in order to further reduce the temperature difference between the inner barrier 2012 and the steam cooking part 203, the thickness of the inner barrier 2012 is set to be smaller than the thickness of the outer barrier 2011; the steam in the steam channel 2013 can effectively transfer heat to the inner barrier 2012. When the steam is in the steam channel 2013 and the steam is in the steam cooking part 203, the thickness of the inner barrier 2012 is smaller, so that the steam channel 2013 and the steam cooking part 203 can effectively transfer heat, so that the temperature between the two tends to be roughly equal. A smaller temperature difference is formed between the two, thereby effectively reducing the generation of condensed water on the inner surface of the inner barrier 2012. At the same time, the steam in the steam channel 2013 has the effect of keeping the steam cooking part 203 warm. The thickness of the outer barrier 2011 is relatively large to achieve a better insulation effect between the outer barrier 2011 and the external environment, so that the steam heat in the steam cooking part 203 is not easy to diffuse or lose, 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.

[0090] And / or, the temperature difference between the inner barrier 2012 and the steam cooking part 203 is further reduced, and the thermal conductivity of the inner barrier 2012 is set to be greater than the thermal conductivity of the outer barrier 2011. The large thermal conductivity of the inner barrier 2012 can effectively transfer heat to the inner barrier 2012 in the steam channel 2013. When the steam is in the steam channel 2013 and the steam is in the steam cooking part 203, the large thermal conductivity of the inner barrier 2012 can form an effect of easier heat transfer, so that the steam channel 2013 and the steam cooking part 203 can be effectively transferred. Heat, so that the temperature between the two tends to be roughly equal. In this way, a smaller temperature difference is formed between the two, thereby effectively reducing the generation of condensed water on the inner surface of the inner barrier 2012. At the same time, the steam in the steam channel 2013 has the effect of keeping the steam cooking part 203 warm. The thermal conductivity of the outer barrier 2011 is relatively small, so that a better insulation effect can be formed between the outer barrier 2011 and the external environment, and the outer barrier 2011 is not easy to transfer heat, so that the steam heat in the steam cooking part 203 is not easy to diffuse or lose, and the heat can be concentrated for steam cooking. At the same time, the generation of condensed water is effectively reduced, and the steam cooking effect on the food is improved.

[0091] The electric steamer of the present invention further comprises a pot cover 3, which is configured to cover the steam enclosure 201 to form a steam cooking portion 203 surrounding the inner side of the pot cover 3. The pot cover 3 is mainly configured to be detachably covered on the steam enclosure 201. When the pot cover 3 is not covered, the user can operate the steam cooking portion 203, such as putting in or taking out food. When the pot cover 3 is covered in place, it forms a space for holding food for cooking together with the steam grid 202 and the steam enclosure 201, wherein a steam containing portion 303 is provided in the pot cover 3. The steam holding portion 303 is used for the entry of steam, and the steam holding portion 303 is arranged to be connected with the steam channel 2013 or the steam cooking portion 203 so that the steam can move upwards into the steam holding portion 303, so that when the pot cover 3 is closed, steam can be formed to enter the steam holding portion 303, and the steam in the steam holding portion 303 forms a heating effect on the pot cover 3, thereby effectively reducing the temperature difference between the pot cover 3 and the steam cooking portion 203, and effectively reducing the generation of condensed water on the inner surface of the pot cover 3, thereby 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.

[0092] The specific structural part of the pot cover 3 is as follows: the pot cover 3 is provided with an outer cover part 301 and an inner cover part 302. The outer cover part 301 is located on the outer side of the inner cover part 302 to form a surrounding structure. A steam holding part 303 is formed between the outer cover part 301 and the inner cover part 302. The steam holding part 303 is formed as a hollow structure for the entry of steam. The steam enters the steam holding part 303 to form an aggregation. The outer surface of the inner cover part 302 constitutes a part of the side wall of the steam holding part 303. The inner surface of the inner cover part 302 constitutes a part of the side wall of the steam cooking part 203. When steam enters the steam holding part 303, the steam is used to heat the inner cover part 302, so that the temperature of the inner surface of the inner cover part 302 and the temperature of the steam cooking part 203 tend to be equal, thereby reducing the temperature difference between the two, effectively preventing the generation of condensed water on the inner surface of the inner cover part 302, and thereby preventing the condensed water from falling back on the food due to the generation of too much condensed water.

[0093] Among them, the pot cover 3 is correspondingly set to be in an annular structure to realize that the pot cover 3 covers the upper end surface position or the top end surface position of the steam enclosure part 201, or the outer cover part 301 is placed on the outer barrier part 2011, and the inner cover part 302 is placed on the inner barrier part 2012, so as to form a pot cover 3 placed on the steam enclosure part 201 to form a covering structure for the steam cooking part 203.

[0094] Optionally, a steam outlet is provided on the outer cover 301 at a position corresponding to the steam container 303 to realize a structure for discharging steam toward the external environment of the electric steamer, thereby preventing the air pressure in the steam container 303 from being too high.

[0095] Among them, it can be understood that the steam enters into the steam holding portion 303 to heat the pot cover 3, which will heat the inner cover portion 302 and the outer cover portion 301. After the inner cover portion 302 is heated, the temperature difference between it and the steam cooking portion 203 can be effectively reduced. The outer surface of the outer cover portion 301 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 301, that is, the condensed water is generated in the steam holding portion 303. The generated condensed water will fall downward along the inner surface of the outer cover portion 301 in the steam holding portion 303 and enter the steam channel 2013, which can effectively realize the collection of condensed water and prevent the condensed water from flowing back onto the food.

[0096] Optionally, the pot cover 3 is arranged to be in an arc shape, or in an arch shape, and the steam holding portion 303 is correspondingly arranged to be in an arc shape or an arch shape. At the same time, the steam holding portion 303 is formed to extend in an annular direction to form a spatial area of ​​the steam holding portion 303, so that most or all areas of the pot cover 3 can be used to accommodate steam, thereby achieving the effect of steam heating most or all areas of the pot cover 3, thereby effectively preventing the temperature between the inner cover portion 302 and the steam cooking portion 203 from being too high, effectively reducing the temperature difference between the inner surface of the inner cover portion 302 and the steam cooking portion 203, and greatly reducing the generation of condensed water on the inner surface of the inner cover portion 302.

[0097] In this solution, in order to further reduce the temperature difference between the inner cover 302 and the steam cooking part 203, the thickness of the inner cover 302 can be set to be smaller than the thickness of the outer cover 301, so that the steam in the steam holding part 303 can effectively transfer heat to the inner cover 302. When the steam is in the steam holding part 303 and the steam is in the steam cooking part 203, the thickness of the inner cover 302 is smaller, so that the steam holding part 303 and the steam cooking part 203 can be effectively transferred. Heat is achieved that the temperatures between the two tend to be roughly equal. In this way, a smaller temperature difference is formed between the two, thereby effectively reducing the generation of condensed water on the inner surface of the inner cover portion 302. At the same time, the steam in the steam holding portion 303 has the effect of keeping the steam cooking portion 203 warm. The thickness of the outer cover portion 301 is relatively large to achieve a better insulation effect between the pot lid 3 and the external environment, so that the steam heat in the steam cooking portion 203 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.

[0098] And / or, in order to further reduce the temperature difference between the inner cover 302 and the steam cooking section 203, the thermal conductivity of the inner cover 302 is set to be greater than the thermal conductivity of the outer cover 301. The large thermal conductivity of the inner cover 302 can effectively transfer heat from the steam in the steam storage section 303 to the inner cover 302. When the steam is in the steam storage section 303 and the steam is in the steam cooking section 203, the large thermal conductivity of the inner cover 302 makes it easier to transfer heat. In this way, the steam storage section 303 and the steam cooking section 203 can be effectively transferred to each other, 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 part 302. At the same time, the steam in the steam holding part 303 has the effect of keeping the steam cooking part 203 warm. The thermal conductivity of the outer cover part 301 is relatively small to achieve a better insulation effect between the pot cover 3 and the external environment, so that the outer cover part 301 is not easy to transfer heat, and the steam heat in the steam cooking part 203 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.

[0099] In the present solution, with respect to the structural part through which the steam flows, the cooking cavity 102 is arranged to be located at the upstream position of the steam channel 2013, so that the steam sequentially passes through the cooking cavity 102 and the steam channel 2013 to enter the steam cooking portion 203, thereby forming a structure in which the inner barrier portion 2012 is heated by the steam before the steam enters the steam cooking portion 203; that is, when the cooking cavity 102 is heated, steam is generated, and the steam will flow in the cooking cavity 102, and will form a flow along the lower surface of the steam grid portion 202 toward the position of the steam enclosure portion 201, that is, flow and diffuse toward the outer periphery of the center of the cooking cavity 102, wherein part of the steam will move upward and enter the steam channel 2013, and in this process, the outer barrier portion 2012 will be heated. The steam passes through the steam passage 2013 and heats the inner barrier 2012, and then the steam flows out from the steam channel 2013 and enters the steam cooking portion 203 to steam-heat the food. During this process, as the steam enters the steam cooking portion 203, the temperature difference between the inner barrier 2012 and the steam cooking portion 203 is small, and condensation water is not easily formed on the inner barrier 2012. It can be understood that before the steam enters the steam cooking portion 203, the steam will heat the inner barrier 2012 in the process of passing through the steam passage 2013, so that the inner barrier 2012 is in a structure that has been heated by steam, which can effectively reduce the temperature difference between the inner barrier 2012 and the steam cooking portion 203, and effectively reduce the generation of condensation water on the inner barrier 2012.

[0100] In this solution, in order to further prevent the condensed water from wetting the food, a solution portion for collecting the condensed water is provided on the steaming grid portion 202, and the solution portion is provided in a concave structure facing downward, and the solution portion is provided in a spaced distribution structure with the inner surface of the inner stopper 2012. The solution portion is mainly provided on the steaming grid portion 202 considering the position of the steam enclosure portion 201, and the solution portion is used to recover the condensed water. The structure of this solution can effectively reduce the generation of condensed water on the inner stopper 2012, but it cannot completely prevent the generation of condensed water on the inner stopper 2012. Therefore, by providing the solution portion, an effective formation The condensed water on the inner barrier 2012 is guided to enter the solution portion when it falls back, and the condensed water is placed on the steaming grid 202 to flow to the food position and wet the food. The solution portion and the inner surface of the inner barrier 2012 are arranged in an interval distribution structure to prevent the collected condensed water from lowering the temperature of the inner barrier 2012, and then form a heat insulation effect through the interval distribution structure, which not only effectively realizes the recovery of the condensed water, but also effectively prevents the condensed water from lowering the temperature of the inner barrier 2012, thereby improving the effect of maintaining a small temperature difference between the inner barrier 2012 and the steam cooking portion 203.

[0101] In this solution, the pot assembly 1 is also provided with a heating element, which may be a heating tube, a heating plate or the like, and the heating element is used to heat the cooking pot 101 and heat the water in the cooking pot 101 to generate steam.

[0102] In this solution, a steam exhaust port is provided on the pot cover 3 or the steam enclosure 201 , and the steam exhaust port is used to discharge the steam in the steam cooking part 203 to the outside to prevent excessive air pressure from being formed in the steam cooking part 203 .

[0103] Working principle: The electric steamer of the present invention realizes steam cooking of food materials, wherein a pot assembly 1 and a steam rack assembly 2 are provided, the steam rack assembly 2 is provided with a steam enclosure 201 and a steam grid 202, the steam enclosure 201 is provided with an outer enclosure 2011 and an inner enclosure 2012, a steam channel 2013 is provided between the outer enclosure 2011 and the inner enclosure 2012, the steam channel 2013 is provided to provide the steam in the cooking cavity 102 to the steam cooking part 203, food materials are placed in the steam cooking part 203 for steam cooking, and the steam channel 2013 is used to isolate the steam cooking part 203 from the external environment space of the electric steamer, so as to realize A smaller temperature difference is now formed between the steam cooking portion 203 and the steam channel 2013, thereby effectively reducing the generation of condensed water on the side wall of the steam cooking portion 203. At the same time, although condensed water is still generated on the steam enclosure 201, the location where the condensed water is generated is mainly concentrated in the steam channel 2013, that is, on the inner surface of the outer blocking portion 2011. This part of the condensed water will not fall back onto the food, but will directly fall back into the cooking cavity 102 in the steam channel 2013, effectively solving the problem of excessive condensed water generated in existing electric steamers, and the condensed water falling back onto the food and wetting the food, resulting in poor taste of the steam-cooked food.

[0104] 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, comprising a pot assembly, a cooking pot being arranged on the pot assembly, and a cooking cavity being arranged on the cooking pot, characterized in that: Also included is a steaming rack assembly, which is placed on the pot assembly; The steam rack assembly is provided with a steam enclosure and a steam grid, the steam grid and the steam enclosure form a steam cooking portion for holding food, the steam enclosure is located at an outer position of a side portion of the steam cooking portion and is configured to wrap around the steam cooking portion; The steam enclosure is provided with an outer barrier and an inner barrier, the outer barrier is arranged to be located outside the side of the inner barrier, a steam channel is arranged between the outer barrier and the inner barrier, and the steam channel is configured to be in communication with the cooking cavity and the steam cooking part respectively; The outer side surface of the inner stopper is formed as a part of the side wall of the steam passage, and the inner side surface of the inner stopper is formed as a part of the side wall of the steam cooking part; The steam channel is arranged at the upstream position of the steam cooking part, so as to form a structure in which the steam enters the steam channel from the cooking cavity and then enters the steam cooking part from the steam channel.

2. The electric steamer according to claim 1, characterized in that: The steam enclosure is configured to be an annular structure, the steam channel is configured to extend in the vertical direction and is configured to extend in the annular direction, and the path length of the steam channel extending in the annular direction is configured to be greater than or equal to one quarter of the path length of the inner enclosure in the annular direction.

3. The electric steamer according to claim 2, characterized in that: The inner stopper is provided with a front stopper and a rear stopper in the front-to-back direction, and a left stopper and a right stopper in the left-to-right direction, and the front stopper, the left stopper, the rear stopper and the right stopper are arranged in sequence in a circular direction; A steam passage is formed between at least one of the front stopper, the rear stopper, the left stopper or the right stopper and the outer stopper.

4. The electric steamer according to claim 3, characterized in that: When a steam passage is formed between the front stopper and the outer stopper, a steam passage is also formed between the rear stopper and the outer stopper; And / or, when a steam passage is formed between the left blocking portion and the outer blocking portion, a steam passage is also formed between the right blocking portion and the outer blocking portion.

5. The electric steamer according to claim 3 or 4, characterized in that: When a steam channel is formed between the front stopper and the outer stopper, the path length of the steam channel in the left-right direction is set to be greater than or equal to half of the length of the front stopper in the left-right direction; Or, when a steam channel is formed between the rear stopper and the outer stopper, the path length of the steam channel in the left-right direction is set to be greater than or equal to half of the length of the rear stopper in the left-right direction; Or, when a steam channel is formed between the left stopper and the outer stopper, the path length of the steam channel in the front-to-back direction is set to be greater than or equal to half of the length of the left stopper in the front-to-back direction; Alternatively, when a steam channel is formed between the right stopper and the outer stopper, a path length of the steam channel in the front-to-back direction is set to be greater than or equal to half of a length of the right stopper in the front-to-back direction.

6. The electric steamer according to claim 3 or 4, characterized in that: When steam channels are formed between the front baffle, the rear baffle, the left baffle, the right baffle and the outer baffle; The path length value that can be used for steam to pass through the steam channel along the annular direction is set to be greater than or equal to half the path length value of the inner stopper in the annular direction, or the path length value that can be used for steam to pass through the steam channel along the annular direction is set to be greater than or equal to the path length value of the inner stopper in the annular direction.

7. The electric steamer according to any one of claims 1 to 4, characterized in that: When the steam rack assembly is placed on the cooker assembly, the steam grid portion is configured to shield the cooking cavity so that at least part of the steam moves along the surface of the steam grid portion toward the steam enclosure portion; The shielding structure is formed so that steam cannot directly enter the steam cooking part upward through the steam grid, or the shielding structure is formed so that steam cannot pass through the steam grid part within the projection area formed by projecting the steam cooking part directly downward.

8. The electric steamer according to claim 7, characterized in that: The distance H formed by the steam channel between the outer barrier and the inner barrier is set to be greater than the thickness of the outer barrier and greater than the thickness of the inner barrier; Or, the height of the steam channel in the vertical direction is set to be greater than or equal to half of the height of the inner stopper in the vertical direction; Alternatively, at least a portion of the steam passage is configured to be a structure that penetrates downwardly through the lower surface of the steam enclosure, and at least a portion of the steam passage is also configured to be a structure that penetrates upwardly through the upper surface of the steam enclosure.

9. The electric steamer according to claim 8, characterized in that: A steam inlet is arranged at the lower end of the steam enclosure, and the steam inlet is arranged to be in communication with the cooking cavity; At least a portion of the steam inlet is arranged to be located at an outer side of a projection area formed by projecting the steam cooking portion downward, and the steam inlet is arranged to be located in the cooking cavity or in a projection area formed by projecting the cooking 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.

10. The electric steamer according to claim 9, characterized in that: A steam outlet is provided at the upper end of the steam enclosure or at the side of the inner enclosure, and the steam outlet is provided in a structure connected with the steam cooking portion so that the steam in the steam channel can enter the steam cooking portion through the steam outlet; The moving direction of the steam when passing through the steam outlet is arranged to be non-parallel to the inner side surface of the inner stopper.

11. The electric steamer according to claim 10, characterized in that: Set the thickness of the inner stop to be smaller than the thickness of the outer stop; And / or, the thermal conductivity of the inner barrier portion is set to be greater than the thermal conductivity of the outer barrier portion.

12. The electric steamer according to claim 10 or 11, characterized in that: The pot also includes a pot cover, which is configured to cover the steam enclosure portion so as to surround the steam cooking portion 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 steam channel or the steam cooking portion so that the steam can move upward and enter into the steam containing portion.

13. The electric steamer according to claim 12, 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, an outer surface of the inner cover part constitutes a part of the side wall of the steam containing part, and an inner surface of the inner cover part constitutes a part of the side wall of the steam cooking part.

14. The electric steamer according to claim 13, 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 cooking cavity is arranged at an upstream position of the steam passage so that the steam enters the steam cooking portion through the cooking cavity and the steam passage in sequence, thereby forming a structure in which the inner barrier portion is heated by the steam before the steam enters the steam cooking portion; Alternatively, a solution portion for collecting condensed water is provided on the steaming grid portion, and the solution portion is arranged to be a concave structure facing downward, and the solution portion is arranged to be spaced apart from the inner surface of the inner stop portion.

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