Steam energy gathering cover
By setting up a steam energy-concentrating cover in the electric steamer and using the coordination of the diversion channel and the flow guide, the problem that the electric steamer cannot be heated quickly and steamed and cooked poorly is solved, and a fast, efficient and non-flavored steaming effect is achieved.
Patent Information
- Application Number
- CN202421554273.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-07-02
- Publication Date
- 2025-05-23
- Estimated Expiration
- 2034-07-02
AI Technical Summary
Due to the integrated structure of existing electric steamers, it is impossible to quickly heat and steam different types of foods, and the steaming effect is poor, resulting in the food being easily flavoured and inefficient.
A steam energy-concentrating cover is designed. By setting up multiple shunt channels in the electric steamer to connect with the flow guide, the steam is diverted and diversion, ensuring that the steam does not intertwined with each other in each cooking space, avoiding food odors, and improving the steam transmission efficiency through the guide and pressure channels.
It realizes rapid heating and steaming of different types of foods, improves the efficiency and effect of steaming, and avoids the problem of flavour among foods.
Smart Images
Figure CN222888867U_ABST
Abstract
Description
Technical Field
[0001] The utility model belongs to the technical field of electric steamers, and particularly relates to a steam energy gathering cover. Background Art
[0002] Electric steamers are also called electric steamers. Electric steamers are a kind of kitchen appliances developed on the basis of traditional wooden steamers, aluminum steamers, bamboo steamers, etc., which use the principle of electric steam to directly steam various delicacies. However, the electric steamers on the market are generally integrated structures, with only one steaming space for food. When different types of food need to be steamed, they need to be done multiple times. Otherwise, the flavors of various foods are easily mixed, resulting in a longer time and lower efficiency for the entire steaming process. Utility Model Content
[0003] (I) Purpose of the utility model
[0004] In order to overcome the above shortcomings, the purpose of the utility model is to provide a steam energy gathering hood to solve the technical problems that the existing electric steamer cannot heat and steam food quickly and has a poor steaming effect.
[0005] (II) Technical solution
[0006] To achieve the above objectives, the technical solutions provided by this application are as follows:
[0007] A steam gathering hood, comprising: a steam gathering hood base and a plurality of diversion channels, the lower end of which is connected to the steam gathering hood base and extends upwards to divert the steam collected by the steam gathering hood base, each diversion channel is connected to a diversion channel on a diversion seat arranged in an electric steamer;
[0008] The present application sets up a steam energy focusing hood, and a plurality of diversion channels are arranged on the steam energy focusing hood, which cooperate with the guide seat to divert and guide the steam to the corresponding cooking spaces, so that the steam in the corresponding cooking spaces will not interfere with each other, thus avoiding the cross-flavor of different foods and ensuring the cooking effect. In addition, the steam can be guided by the steam energy focusing hood and the guide seat to form a pressure channel, so that the steam can quickly reach the corresponding steam chamber, further improving the cooking efficiency.
[0009] In some embodiments, an exhaust port is formed at the upper end of the diversion channel and is concave downward around the exhaust port to form a collection chamber for collecting condensed water formed after the steam is liquefied, wherein the lower end of the first, second or third guide channel is sleeved on the outside of the exhaust port and a gap is formed between the lower end of the first, second or third guide channel and the outer wall of the exhaust port for the condensed water to flow through and enter the collection chamber;
[0010] When the steam flows upward along the diversion channel and the guide channel and contacts the inner wall of the guide channel, it will cool down to form condensed water, and then the condensed water will flow downward and enter the collection chamber, sealing the gap between the diversion channel and the guide channel to prevent the loss of food nutrition and food taste, and at the same time prevent the steam from overflowing from the gap, resulting in a reduction in the steam flowing upward to the steam chamber under the guide, and the steam discharged from the gap will disrupt the direction of the steam flowing from top to bottom discharged from the steam chamber under the guide. In addition, compared with using sealing rings and other materials to seal the gap between the diversion channel and the guide channel, using condensed water sealing does not require material consumption, is more environmentally friendly, and can prevent particles falling off after aging of sealing rings and other materials from contaminating food.
[0011] In some embodiments, the side wall of the exhaust port is inclined toward the collecting chamber to form a guide slope for guiding the condensed water into the collecting chamber;
[0012] The shape of the exhaust port is optimized so that condensed water can quickly and massively enter the collecting chamber along the guide slope to achieve a quick and good sealing effect.
[0013] In some embodiments, a water inlet for water to enter is provided on the side of the base of the steam gathering hood. BRIEF DESCRIPTION OF THE DRAWINGS
[0014] Figure 1 It is a schematic diagram of the structure of an electric steamer with steam zone transmission;
[0015] Figure 2 Explosion of electric steamer with zoned steam delivery;
[0016] Figure 3 A cross-sectional view of the front of an electric steamer during the cooking process with zoned steam delivery;
[0017] Figure 4 A side cross-sectional view of an electric steamer with zoned steam delivery during the cooking process;
[0018] Figure 5 An exploded view of a preferred embodiment of an electric steamer with zoned steam delivery;
[0019] Figure 6 Schematic diagram of the structure of the steam energy collecting hood in the electric steamer with steam zoned transmission;
[0020] Figure 7 A cross-sectional view of a steam concentrator in an electric steamer with zoned steam delivery;
[0021] Figure 8 A schematic diagram of the structure of the guide seat in the electric steamer with steam zone transmission;
[0022] Fig. 9 A cross-sectional view of a preferred embodiment of an electric steamer with zoned steam delivery;
[0023] Fig.10 A schematic diagram of the structure of the first steaming plate in an electric steamer with steam zoned transmission;
[0024] Fig.11 A cross-sectional view of a diversion channel in an electric steamer with zonal steam delivery after docking with a first guide channel, a second guide channel or a third guide channel.
[0025] Reference numerals:
[0026] 1. Steam chamber of water tank; 2. Steam gathering hood; 201. Steam gathering hood base; 202. Diversion channel; 203. Exhaust port; 204. Collection chamber; 205. Guide slope; 3. First steaming plate; 301. First vent hole; 302. Through hole; 4. Steamer; 5. Guide seat; 501. First guide channel; 502. Second vent hole; 503. First air guide hood; 504. Second guide channel; 505. Guide upper steam chamber; 506. Guide lower steam chamber ; 507, third guide channel; 508, guide base; 509, top cover; 6, fan; 7, first partition; 701, second air guide cover; 702, fourth vent; 8, guide upper cover; 9, heating component; 10, second steaming plate; 11, steam channel; 1101, third vent; 12, upper cover; 13, switch component; 1301, switch knob; 1302, sealing plug; 14, second partition; 1401, fifth vent; 15, water tray. DETAILED DESCRIPTION
[0027] In order to make the purpose, technical solution and advantages of the utility model clearer, the utility model is further described in detail below in combination with specific implementation methods and with reference to the accompanying drawings. It should be understood that these descriptions are only exemplary and are not intended to limit the scope of the utility model. In addition, in the following description, the description of well-known structures and technologies is omitted to avoid unnecessary confusion of the concept of the utility model.
[0028] See also Figure 6 and Figure 7 The utility model provides a steam energy collecting hood, comprising: a steam energy collecting hood base 201 and a plurality of diversion channels 202 which are connected to the steam energy collecting hood base 201 at the lower end and extend upward for diverting the steam collected by the steam energy collecting hood base 201, each diversion channel is connected to the diversion channel on the diversion seat arranged in the electric steamer.
[0029] The internal structure of the electric steamer with zoned steam transmission is described in detail below, including: a water tank steam chamber 1 for containing water and heating water, a steam gathering cover base 201 of the steam gathering cover 2 covering the water tank steam chamber 1, a plurality of diversion channels 202 for diverting the steam collected by the steam gathering cover base 201, a first steaming plate 3 for placing food materials arranged above the water tank steam chamber 1 and passed through by the diversion channel 202, a first vent 301 being provided on the first steaming plate 3, a steamer 4 arranged around the first steaming plate 3, a guide seat 5 arranged above the steamer 4 and forming a first steaming space together with the steamer 4 and the first steaming plate 3, the guide seat 5 comprising: a guide base 508 with a second vent 502, the guide base 508 being a hollow structure, the upper end cover being provided with a top cover 509, a first guide channel 501 arranged on the guide base 508, the upper end of which is connected to the second vent 502 , the lower end of which is connected to one of the diverter channels, and can discharge the steam of the connected diverter channel into the guide base 508 so that the steam is discharged from the second vent 502 into the first cooking space, and the second guide channel 504 is arranged on the guide base 508, the upper end of which passes through the guide base 508 and extends upward, and the lower end is connected to another diverter channel 202, a second steaming plate 10 is arranged above the guide seat 5 and is passed through by the upper end of the second guide channel 504, and an upper cover 12 is arranged above the second steaming plate 10 and the guide seat 5 and surrounds the second steaming plate 10 to form a second cooking space, and also includes: a steam channel 11 vertically arranged in the second cooking space, the upper end of which is provided with a third vent 1101, and the lower end is connected to the upper end of the second guide channel 504, for the steam flowing from the diverter channel 202 and the second guide channel 504 to be discharged and discharged from the third vent 1101 into the second cooking space.
[0030] Specifically, the flow diversion channels 202 in the steam gathering hood 2 have the same structure and are connected to the first flow diversion channel 501 and the second flow diversion channel 504 of the upper flow diversion seat 5 respectively.
[0031] Specifically, two independent first steaming spaces and second steaming spaces are formed inside the electric steamer. During the steaming process, different types of food are placed in the first steaming space and the second steaming space respectively. The water tank steam chamber 1 heats the water inside, and a part of the generated steam passes through the corresponding diversion channel 202-first guide channel 501-second vent 502 to enter the first steaming space to steam the food, and another part of the steam passes through the corresponding diversion channel 202-second guide channel 504-steam channel 11-third vent 1101 to enter the second steaming space to steam the food.
[0032] Specifically, a heating component 9 is provided at the bottom of the water tank steam chamber 1. Water needs to be added into the water tank steam chamber 1 before steaming. The heating component 9 is started to heat the water in the water tank steam chamber 1 to form water vapor.
[0033] Preferably, the lower end of the steam gathering hood 2 covers a part of the bottom area of the water tank steam chamber 1, and another part of the water is outside the steam gathering hood 2. When the heating component 9 is started, the water in the water tank steam chamber 1 is heated and boiled to generate steam. A part of the steam enters the guide seat 5 and flows along the guide seat 5, and is finally discharged from the second vent 502 of the guide seat 5 to the first steaming space, heating the top surface and side surfaces of the food in the first steaming space. At the same time, another part of the steam in the water tank steam chamber 1 is directly discharged to the lower surface of the food through the first through hole 302 of the first steaming plate 3 to contact and heat its bottom surface. The steam of the electric steamer of the present application can perform three-dimensional heating on the food in the first steaming space from the top, bottom and sides, can quickly steam the food, and can make all sides of the food evenly heated to ensure the steaming effect of the food. Some foods that are more difficult to cook can preferably be placed in the first steaming space for steaming.
[0034] Specifically, the first steaming plate 3 is directly placed on the top of the water tank steam chamber 1, and a through hole 302 (such as Fig.10 Specifically, the diameter of the through hole 302 can be set to match the diameter of the diverter channel 202, and they are engaged with each other through interference fit, so that the first steaming plate 3 can suspend the steam gathering cover 2, so that a small gap for water to flow in can be formed between the steam gathering cover base 201 of the steam gathering cover 2 and the bottom of the water tank steam chamber 1.
[0035] Specifically, the flow guide seat 5 is embedded in the top position of the inner side of the steamer 4. A flow guide upper cover 8 is arranged on the flow guide seat 5 to seal the flow guide seat 5.
[0036] See also Figure 3 , Figure 5 and Fig. 9A first partition 7 can also be set in the guide seat 5, and the first partition 7 divides the guide seat 5 into a guide upper steam chamber 505 and a guide lower steam chamber 506. A fourth air hole 702 is opened on the first partition 7 at a position corresponding to the second air hole 502, and a second air guide cover 701 is arranged around the fourth air hole 702. A first air guide cover 503 is arranged on the guide base 508. Specifically, the lower guide steam chamber 506 is connected with the second vent hole 502 and the first guide channel 501, and the steam enters the lower guide steam chamber 506 along the first guide channel 501. Specifically, a fan 6 is provided in the upper guide steam chamber 505, and a third guide channel 507 is also provided on the guide seat 5. The upper end of the third guide channel 507 is connected with the upper guide steam chamber 505, and the lower end is connected with the corresponding diversion channel 202. Part of the steam entering the steam gathering cover 2 will enter the upper guide steam chamber 505 along the third guide channel 507, pushing the fan 6 to rotate. The wind generated by the rotation of the fan 6 is blown into the guide lower steam chamber 506 from the fourth vent 702, forcing the steam in the guide lower steam chamber 506 to be continuously discharged from the second vent 502 and contact the top and side surfaces of the food to heat it. In this way, a negative pressure will be formed in the guide lower steam chamber 506, and the steam in the water tank steam chamber 1 will continuously enter the steam gathering cover base 201 and then flow upward to the guide upper steam chamber 505 and the guide upper steam chamber 505, forming a continuous circulation process, and can continuously heat the top and side surfaces of the food, further ensuring the steaming effect.
[0037] See also Figure 6 , Figure 7 and Fig.11 Preferably, the present application optimizes the shape of the diverter channel 202 of the steam energy gathering hood 2, forms an exhaust port 203 at the upper end of the diverter channel 202, and then concavely forms a collecting chamber 204 around the exhaust port 203, and the lower end of the guide channel 501 is fitted over the outside of the exhaust port 203 and forms a gap with the outer wall of the exhaust port 203. When the steam flows upward along the diverter channel 202 and the guide channel 501 and contacts the inner wall of the guide channel 501, it will cool down to form condensed water, and then the condensed water flows downward into the collecting chamber 204. The condensed water can seal the gap between the diverter channel 202 and the guide channel 501.
[0038] Furthermore, in the present application, the side wall of the exhaust port 203 is inclined toward the collecting chamber 204 to form a guide slope 205 for guiding the condensed water into the collecting chamber 204 .
[0039] Preferably, the present application sets a water receiving tray 15 below the first steaming plate 3 in the water tank steam chamber 1, so that condensed water dripping from the first steaming plate 3 can be collected in the water receiving tray 15, preventing condensation formed after steam heats the food on the first steaming plate 3 from entering the water tank steam chamber 1, and being heated again into steam by the water tank steam chamber 1 and entering the second steaming space, causing food odor contamination.
[0040] Furthermore, the present application configures the top of the guide seat 5 to be a downwardly concave structure for receiving condensed water dripping from the second steaming plate 10 .
[0041] Furthermore, a second partition 14 extending laterally may be provided inside the steam channel 11, and the second partition 14 divides the interior of the steam channel 11 into a first exhaust space and a second exhaust space. Specifically, the first exhaust space is connected to the upper end of the third guide channel 507, and the second exhaust space is connected to the third air hole 1101. Specifically, a fifth air hole 1401 connecting the first and second exhaust spaces is provided on the second partition 14. Furthermore, the present application provides a switch component 13 capable of opening or closing the fifth air hole 1401 at a position corresponding to the fifth air hole 1401.
[0042] Specifically, the switch assembly 13 includes: a switch knob 1301 threadedly connected to the upper end of the steam channel 11, and a sealing plug 1302 disposed at the lower end of the switch knob 1301 and corresponding to the fifth vent hole 1401 for sealing or opening the fifth vent hole 1401. Specifically, when the switch knob 1301 is turned, the sealing plug 1302 can be driven to move up and down to block or open the fifth vent hole 1401, so that steam can be blocked or allowed to enter the first exhaust space, and the second steaming space can be selectively used.
[0043] It should be understood that the above specific embodiments of the present invention are only used to illustrate or explain the principles of the present invention, and do not constitute a limitation on the present invention. Therefore, any modifications, equivalent substitutions, improvements, etc. made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. In addition, the claims attached to the present invention are intended to cover all changes and modifications that fall within the scope and boundaries of the attached claims, or the equivalent forms of such scope and boundaries.
Claims
1. A steam energy collecting hood, characterized in that: include: A steam gathering hood base (201) and a plurality of diversion channels (202) whose lower end is connected to the steam gathering hood base (201) and extends upwards for diverting the steam collected by the steam gathering hood base (201), each of the diversion channels being connected to a diversion channel on a diversion seat arranged in the electric steamer.
2. The steam energy collecting hood according to claim 1, characterized in that: An exhaust port (203) is formed at the upper end of the diversion channel (202), and a collection chamber (204) is formed by being recessed downward around the exhaust port (203) to collect condensed water formed after the steam is liquefied, and the lower end of the guide channel is sleeved on the outside of the exhaust port (203) and a gap is formed between the guide channel and the outer wall of the exhaust port (203) for the condensed water to flow into the collection chamber (204).
3. The steam energy collecting hood according to claim 2, characterized in that: The side wall of the exhaust port (203) is inclined toward the collecting chamber (204) to form a guide slope (205) for guiding the condensed water into the collecting chamber (204).
4. The steam energy collecting hood according to claim 1, characterized in that: A water inlet for water to enter is provided on the side of the steam gathering hood base (201).