Multifunctional electric chafing dish

Abstract

The multifunctional electric hot pot comprises a base, a pot body and a heating device used for heating the pot body, the pot body can be taken and placed from the base, and the pot body is provided with a heat transfer table with the hollow interior and the bottom open. The heating device comprises a heating boss which extends into the heat transfer table from the bottom opening so as to be matched with the heat transfer table for heat transfer, and a slow heating cavity is formed between the top wall of the heating boss and the top wall of the heat transfer table. Heat radiation heat transfer is achieved between the heating boss corresponding to the slow heating cavity and the heat transfer table, heating can be more uniform, food is prevented from losing water and being coked in a short time, the temperature uniformity is improved, the food attached to the corresponding position of the heat transfer table is prevented from being burnt, and the frying and baking effect that the outer portion is scorched and the inner portion is tender is achieved.

Description

Technical Field

[0001] This application belongs to the technical field of kitchen utensils, and particularly relates to a multifunctional electric hot pot. Background Art

[0002] For the cooking of hot pots, a variety of ingredients are immersed in the soup. In addition to enjoying the diversity of foods, at least one partition can be provided to separate multiple cooking cavities, and different bottom soups are placed in different cooking cavities for users to enjoy different hot pot flavors. Currently, the basic heating method of electric hot pots is to heat the pot body from the bottom, and the bottom heating is mainly based on heat conduction, with low heating efficiency. Especially for electric hot pots that separate the pot body from the base with a heating device for easy cleaning, the heat conduction efficiency between the pot body and the heating device is further reduced. As the use time prolongs, when local deformation occurs in the heating device and / or the pot body due to local heat absorption problems at the contact position between the heating device and the pot body, the contact area between the two is further reduced, and the heating efficiency is even lower.

[0003] Moreover, for some meat ingredients, the meat generally has not been blanched or soaked in water to remove blood before being put into the hot pot. Therefore, during the process of cooking and stewing meat in the hot pot, the blood vessels, fascia, fat, etc. remaining on the meat will form blood foams when heated. If the hot pot simply uses the bottom heating method, the part of the bottom wall of the pot body corresponding to the heating device will boil first during the heating process, and the soup will surge and roll, causing the blood foams to scatter and adhere to the side wall of the pot body and the partition. This not only affects the user's eating, but also compared with the blood foams adhering to the side walls around the pot body, the area occupied by the partition is relatively smaller than the outer area such as the side walls around the pot body. When the user scoops and skims off the blood foams on the partition, the rotation angle of the wrist increases, increasing the burden on the wrist and reducing the user experience.

[0004] The prior art discloses a far-infrared electric hot pot, which includes a pot body with a concave middle part, a special-shaped radiator matched therewith, and a pot body base. The pot body and the base are integrally connected by screws. The special-shaped radiator is composed of a hollow cylindrical radiator and a disc-shaped radiator. Resistance wires are wound around both the hollow cylindrical radiator and the disc-shaped radiator. And the hollow cylindrical radiator is infinitely close to the top wall of the middle concave part of the pot body to radiate heat to all areas of the middle concave part as much as possible. Through the mutual cooperation of the hollow cylindrical radiator and the disc-shaped radiator, three-dimensional heating of the pot body is realized, improving the heating efficiency. However, it is found in the actual application process that the middle concave part of the pot body maintains a relatively high temperature during the operation of the hollow cylindrical radiator. During the process of stewing the hot pot, in order to avoid the soup from overflowing, the amount of soup filled in the pot body is basically not higher than two-thirds of the height of the cooking cavity. In other words, a considerable part of the middle concave part of the pot body is in a bare state. This not only causes an increase in energy consumption, but also when the user places thin ingredients such as meat slices in the cooking cavity during the stewing process and the position of the meat slices is close to or even adheres to the bare area of the middle part of the pot body, or when adding soup during the cooking process causes the ingredients in the pot body to be impacted and approach or adhere to the bare area of the middle part of the pot body, due to the high temperature, the ingredients will quickly dehydrate, caramelize or even solidify, which not only affects the cooking effect of the ingredients, but also increases the difficulty of cleaning the pot body subsequently. In addition, during the cooking process, the bare part in the middle of the concave part of the pot body is actually in a dry burning state, and this state is extremely likely to cause deformation of the pot body part, affecting the service life of the pot body.

[0005] In addition, the existing electric hot pot has a single function, only having a stewing function, or adding a steaming function by adding a steaming plate. However, with the increasing demand of users for diversified cooking of ingredients, the existing electric hot pot has poor function expandability and cannot meet more needs of users, such as a grilling function. If the function of the grilling mode is expanded on the concave part of the above-mentioned far-infrared electric hot pot with a concave middle part of the pot body, due to the "full coverage" of the hollow cylindrical radiator on the middle concave part, the temperature of the concave part is relatively high. Especially, as the hot air rises, the temperature of the top wall of the concave part is extremely high compared with other areas. When the ingredients are attached to the top wall and the side wall of the concave part, because the ingredients are too close to the hollow cylindrical radiator, the ingredients are extremely likely to quickly lose water, caramelize or even solidify after being attached, resulting in the phenomenon that the surface of the ingredients is already charred but the inside is undercooked, seriously affecting the user experience. Utility Model Content

[0006] This application provides a multifunctional electric hot pot to solve the technical problems of the existing electric hot pot with a single function and poor cooking effect of ingredients.

[0007] The technical solution adopted in this application is as follows:

[0008] A multifunctional electric hot pot, comprising a base, a pot body and a heating device for heating the pot body, wherein the pot body can be taken and placed from the base, the pot body has a heat transfer table with a hollow interior and an open bottom, the heating device includes a heating boss extending into the heat transfer table from the open bottom to cooperate with the heat transfer table for heat transfer, and a slow heat cavity is provided between the top wall of the heating boss and the top wall of the heat transfer table.

[0009] The multifunctional electric hot pot in this application further includes the following additional technical features:

[0010] The top wall of the heat transfer table has a drainage surface, and the drainage surface bulges upward to form an arched top wall.

[0011] The heating boss and the heat transfer table are in clearance fit to form an exhaust passage communicating with the slow heat cavity.

[0012] The side wall of the heat transfer table is arranged obliquely from top to bottom to form a flared portion at one end of the slow heat cavity facing the heating boss.

[0013] The heating boss includes a heat transfer wall connected to its top wall and extending downward to cooperate with the side wall of the heat transfer table for heat transfer, and the heat transfer wall is arranged obliquely from top to bottom to form a guiding surface adapted to the heat transfer table.

[0014] The height of the slow heat cavity is less than the height of the heating boss.

[0015] The heating device further includes a heating plate cooperating with the bottom wall of the pot body for heat transfer, the heating plate is provided with at least one first heating tube, and the heating boss is provided with at least one second heating tube.

[0016] The heating boss includes a heat transfer wall connected to its top wall and extending downward to cooperate with the side wall of the heat transfer table for heat transfer; the second heating tube is arranged at the connection of the heat transfer wall and the top wall, or the second heating tube is arranged on the top wall and adjacent to the outer peripheral edge of the top wall.

[0017] The heating device further includes a heating transition part connecting the heating plate and the heating boss, and the shape of the heating transition part matches the shape at the connection position of the bottom wall of the pot body and the heat transfer table.

[0018] The heating plate is annular, the heating boss is fixedly connected to the inner peripheral edge of the heating plate, the interior of the heating boss is hollow and has a bottom heat dissipation port, and the heating plate and the heating boss cooperate to enclose a heat dissipation cavity opposite to the position of the slow heat cavity.

[0019] Due to the adoption of the above technical solutions, the beneficial effects obtained by this application are:

[0020] 1. The pot body in this application can be taken out from and placed on the base, which facilitates the user to clean the pot body. A heat transfer platform is provided in the center of the pot body in this application. The existence of the heat transfer platform provides more possibilities for the function expansion of the electric hot pot in this application. For example, the electric hot pot not only has the function of stewing, but also can realize the frying and grilling functions on the heat transfer platform, thus realizing the multi-function of one machine. Moreover, the cooperation between the heat transfer platform and the pot body facilitates the user to perform radial positioning on the pot body when placing the pot body, avoiding the pot body from deviating from the preset position and ensuring the cooperative heat transfer between the heating device and the pot body. During the operation of the heating device in this application, the part of the pot body corresponding to the heat transfer platform will boil due to the action of the heating boss, and the bubbles will spread from the heat transfer platform to the surrounding, so that the blood foam in the pot body can gather on the side wall of the pot body circumference under the action of the bubbles and the tumbling soup. When cleaning the blood foam on the side wall of the circumference, the user can use the elbow as the center and the wrist rotates with a relatively small amplitude, and it is relatively easy to fish out the blood foam, improving the user experience.

[0021] A slow heat cavity is provided between the top wall of the heating boss and the top wall of the heat transfer platform in this application. Compared with other heat transfer areas between the heating boss and the heat transfer platform, the heat transfer between the heating boss and the heat transfer platform corresponding to this slow heat cavity is heat radiation heat transfer, which can make the heat reception more uniform, avoid the food from losing water and getting charred in a short time, improve the temperature uniformity, avoid the food adhered to the corresponding position of the heat transfer platform from being burnt, and contribute to achieving the frying and grilling effect of being charred on the outside and tender on the inside. Moreover, in a single stewing mode, due to the existence of the slow heat cavity, the heating boss can effectively correspond to the area of the heat transfer platform that needs to be heated, reducing the energy consumption and reducing the energy waste. Furthermore, in the stewing state, the heat transfer between the heat transfer platform area corresponding to the slow heat cavity and the heating boss is not contact heat transfer or direct heating, so that the heat transfer platform in this area will not be in a dry burning state, avoiding the deformation of the heat transfer platform due to dry burning, extending the service life of the heat transfer platform, and ensuring the stability of the cooperation between the pot body and the heating device. In addition, the existence of the slow heat cavity is also beneficial to the rapid heat dissipation of the pot body after cooking, which helps to achieve rapid cleaning.

[0022] 2. As a preferred implementation manner of this application, the top wall of the heat transfer platform bulges upward to form an arched top wall. On the one hand, it can increase the volume of the slow heat cavity, and the arched top wall can form a diversion for the rising hot air, which is conducive to realizing the more sufficient heat exchange of hot and cold air in the slow heat cavity and further improving the heat equalizing effect of the heat transfer platform. On the other hand, in the frying and grilling mode, when the food is placed on the outer surface of the heat transfer platform for frying and grilling, whether directly brushing edible oil on the heat transfer platform or the meat ingredients producing oil during the frying and grilling process, the arched top wall can form a diversion for the oil liquid, making it flow from the arched top wall to the side wall of the heat transfer platform, facilitating the formation of an oil film on the outer surface of the heat transfer platform and reducing the probability of food adhesion on the heat transfer platform.

[0023] 3. As a preferred embodiment of the present application, there is a clearance fit between the heating boss and the heat transfer table to form an exhaust passage communicating with the slow-heating cavity. During the operation of the heating boss, hot air rises and enters the slow-heating cavity. Due to the existence of the exhaust passage, cold air can smoothly sink into the exhaust passage, thus enabling relatively rapid heat and cold exchange and improving the heating efficiency. In addition, the clearance fit between the heating boss and the heat transfer table avoids contact heat transfer between the two, making the heat received by the heat transfer table relatively controllable. Whether in the stewing mode or the grilling mode, the cooking effect of the food can be well guaranteed. Moreover, the clearance fit between the heating boss and the heat transfer table facilitates the user to place and remove the pot body.

[0024] 4. As a preferred embodiment of the present application, the height of the slow-heating cavity is less than the height of the heating boss. With such a setting, it can better meet the requirements for heating efficiency in the stewing mode and the heat evenness effect in the grilling mode. Moreover, in the cooking method of stewing and grilling on the exposed area of the heat transfer table at the same time period, it can further meet the heat requirements of the soup in the cooking cavity and the ingredients to be grilled attached to the heat transfer table, improving the user experience.

[0025] 5. As a preferred embodiment of the present application, the heating device includes a heating plate that cooperates with the bottom wall of the pot body for heat transfer and a heating boss that cooperates with the heat transfer table for heat transfer. Compared with the simple bottom heating in the prior art, the present application can achieve three-dimensional heating through the heating plate and the heating boss, which not only helps to improve the heating efficiency but also can provide a more uniform heating effect, avoiding uneven heating such as local overheating of the food during cooking. In addition, during the operation of the heating device in the present application, the part of the pot body corresponding to the bottom wall of the pot body boils, and the bubbles diffuse upward from the bottom of the pot body. The part of the pot body corresponding to the heat transfer table also boils due to the action of the heating boss, and the bubbles diffuse from the heat transfer table to the surrounding area. The blood foam in the pot body can gather towards the side wall of the pot body under the action of the bubbles and the tumbling soup, enabling the user to more easily scoop up the blood foam and improving the user experience.

[0026] 6. As a preferred embodiment of the present application, the second heating tube provided on the heating boss is located at the connection of the heat transfer wall and the top wall, or the second heating tube is located on the top wall of the heating boss and is adjacent to the outer peripheral edge of the top wall of the heating boss. The arrangement position of the second heating tube, on the one hand, can increase the vertical distance between the first heating tube and the second heating tube. Part of the heat generated by the first heating tube is conducted upward along the heating plate and the heating boss, and part of the heat generated by the second heating tube is conducted downward along the heating boss, so that the heat reception of the heat transfer table is more uniform, avoiding the problems of too fast local temperature rise and too high temperature, and improving the cooking effect of food. On the other hand, using the principle of hot air rising, the heat generated by the second heating tube can be transferred into the slow-heating cavity, and because the second heating tube is arranged on the outer periphery of the heating boss, the rising hot air can rise along the periphery of the heating boss and promote the air flow in the slow-heating cavity, thereby forming convection and driving the air circulation in the slow-heating cavity, improving the heat equalization effect at the top of the heat transfer table.

[0027] 7. As a preferred embodiment of the present application, the heating boss is internally hollow and has a bottom heat dissipation vent. The heating plate and the heating boss cooperate to enclose a heat dissipation cavity opposite to the slow-heating cavity. On the one hand, it is convenient to arrange the leads of the heating boss. On the other hand, the non-solid structure of the heating boss helps to reduce energy waste. Moreover, the existence of the heat dissipation cavity helps to quickly dissipate the heat of the heating boss after cooking. In addition, during the cooking process, if the heating boss operates intermittently, the existence of the heat dissipation cavity can also reduce the influence of thermal inertia on the slow-heating cavity, thereby reducing the influence on the ingredients and ensuring the cooking effect of the ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The schematic embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation of the present application. In the drawings:

[0029] Figure 1 is a cross-sectional view of an electric hot pot under an embodiment of the present application;

[0030] Figure 2 is Figure 1 an enlarged view of part A of;

[0031] Figure 3 is a perspective view of a base under an embodiment of the present application;

[0032] Figure 4 is a cross-sectional view of a base under an embodiment of the present application.

[0033] Among them,

[0034] 1. Pot body; 11. Heat transfer table; 111. Top wall; 12. Bottom wall; 13. Cooking cavity;

[0035] 2. Heating device; 21. Heating plate; 211. First heating tube; 22. Heating boss; 221. Second heating tube; 222. Heat transfer wall; 223. Top wall; 23. Heating transition part

[0036] 3. Slow-heating cavity

[0037] 4. Base

[0038] 5. Heat dissipation cavity

[0039] 6. Heat dissipation gap

[0040] 7. Exhaust passage Detailed implementation manners

[0041] For a clearer illustration of the overall concept of this application, the following provides a detailed description by way of examples in conjunction with the accompanying drawings of the specification

[0042] In the following description, many specific details are set forth to facilitate a full understanding of this application. However, this application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited by the specific embodiments disclosed below. It should be noted that, without conflict, the embodiments of this application and the features in each embodiment may be combined with each other

[0043] In addition, in the description of this application, it should be understood that the orientation or positional relationships indicated by terms such as "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc. are based on the orientation or positional relationships shown in the drawings, and are only for the convenience of describing this application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as a limitation to this application

[0044] In this application, unless otherwise clearly defined and limited, terms such as "installed", "connected", "connected to", "fixed" should be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or integrated; it may be a mechanical connection, an electrical connection, or a communication connection; it may be directly connected, or indirectly connected through an intermediate medium, and may be the internal communication of two elements or the interaction relationship between two elements. For those of ordinary skill in the art, the specific meanings of the above terms in this application may be understood according to specific circumstances

[0045] In this application, unless otherwise clearly specified and defined, the first feature being "on" or "under" the second feature may mean that the first and second features are in direct contact, or the first and second features are indirectly in contact through an intermediate medium. In the description of this specification, the description referring to terms such as "one embodiment", "some embodiments", "examples", "specific examples", or "some examples", etc. means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of this application. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0046] As Figure 1 shown, a multifunctional electric hot pot includes a base 4, a pot body 1, and a heating device 2 for heating the pot body 1. The pot body 1 can be taken and placed from the base 4. The center of the pot body 1 has a heat transfer table 11 with a hollow interior and an open bottom. The heating device 2 includes a heating boss 22 that extends into the heat transfer table 11 from the open bottom to cooperate with the heat transfer table 11 for heat transfer. A slow heat cavity 3 is provided between the top wall 223 of the heating boss 22 and the top wall 223 of the heat transfer table 11.

[0047] As Figure 1 shown, the pot body 1 in this application refers to the part of the electric hot pot having a cooking cavity 13 and a cooking area. The pot body 1 can cooperate with its own bottom wall 12, side wall, and the heat transfer table 11 to enclose the cooking cavity 13. In some functional expansions, the heat transfer table 11 can also be used as a grilling area. The heat transfer table 11 is provided in the center of the pot body 1 and extends upward. The bottom of the heat transfer table 11 has an open bottom for the heating boss 22 to extend into. This application does not limit the cooking functions of the electric hot pot: in one embodiment, the electric hot pot alternatively operates in a stewing cooking mode or a grilling cooking mode; in another embodiment, the electric hot pot can simultaneously operate in a stewing cooking mode and a grilling cooking mode; in other embodiments, by adding auxiliary components such as a steaming plate, the electric hot pot can be made to have a steaming cooking mode in addition to the stewing cooking mode and the grilling cooking mode.

[0048] The pot body 1 in this application can be taken on and off the base 4, which facilitates the user to clean the pot body 1. A heat transfer platform 11 is provided in the center of the pot body 1 in this application. The existence of the heat transfer platform 11 provides more possibilities for the function expansion of the electric hot pot in this application. For example, the electric hot pot not only has the function of stewing, but also can realize the frying and grilling functions on the heat transfer platform, thus realizing multi-functional use of one machine. Moreover, the cooperation between the heat transfer platform 11 and the pot body 1 facilitates the user to perform radial limit on the pot body 1 when placing the pot body 1, avoiding the pot body 1 from deviating from the preset position, ensuring the cooperative heat transfer between the heating device and the pot body 1, and ensuring that a proper position matching relationship is maintained between the pot body 1 and the heating device 2, so that during the operation of the heating device 2, a preset heat distribution is maintained among different regions of the pot body 1, guaranteeing the cooking effect.

[0049] A slow heat cavity 3 is provided between the top wall 223 of the heating boss 22 and the top wall 111 of the heat transfer platform 11 in this application. Compared with other heat transfer regions between the heating boss 22 and the heat transfer platform 11, heat radiation heat transfer occurs between the heating boss 22 and the heat transfer platform 11 corresponding to the slow heat cavity 3, which can make the heat reception more uniform, avoid the food from losing water and getting charred in a short time, improve the temperature uniformity, avoid the food adhered to the corresponding position of the heat transfer platform 11 from being burnt, and contribute to achieving the frying and grilling effect of being crispy on the outside and tender on the inside. Moreover, in a single stewing mode, due to the existence of the slow heat cavity 3, the heating boss 22 can effectively correspond to the area of the heat transfer platform 11 that needs to be heated, reducing the energy consumption and energy waste. Furthermore, in the stewing state, the heat transfer between the area of the heat transfer platform 11 corresponding to the slow heat cavity 3 and the heating boss 22 is not contact heat transfer or direct heating, so that the heat transfer platform 11 in this area will not be in a dry burning state, avoiding the deformation of the heat transfer platform 11 caused by dry burning, extending the service life of the heat transfer platform 11, and also ensuring the stability of the cooperation between the pot body 1 and the heating device 2. In addition, the existence of the slow heat cavity 3 is also beneficial to the rapid heat dissipation of the pot body 1 after cooking, contributing to achieving rapid cleaning.

[0050] The "cooperative heat transfer" in this application should be understood in a broad sense. In one embodiment, the side wall of the heating boss 22 is in contact with a part of the side wall of the heat transfer table 11 to achieve contact heat transfer. However, due to processing errors, assembly errors, and deformation of the pot body 1 during actual use, there may be slight gaps between some areas of the heating boss 22 and the heat transfer table 11. In this case, since the heating boss 22 and the heat transfer table 11 cannot be in contact, heat radiation heating is achieved through the microcirculation of hot air in the gap. In another embodiment, the electric hot pot further includes a base 4, and the pot body 1 is separated from the base 4, that is, the pot body 1 can be taken and placed from the base 4. There is at least a gap between at least a part of the side wall of the heating boss 22 and the side wall of the heat transfer table 11 to facilitate the taking and placing of the pot body 1. At this time, the contact part between the heating boss 22 and the heat transfer table 11 is for contact heat transfer, and the part with a gap between the heating boss 22 and the heat transfer table 11 is for heat radiation heat transfer.

[0051] As a preferred embodiment of this application, as Figure 1 shown, the slow heat cavity 3 is formed by the cooperation of the top wall 223 of the heating boss 22, the top wall 111 of the heat transfer table 11, and a part of the side wall of the heat transfer table 11 adjacent to its top wall 111. By omitting the enclosing components used to enclose the slow heat cavity 3, the heat transfer efficiency between the slow heat cavity 3 and the heat transfer table 11 is improved.

[0052] The top wall 111 of the heat transfer table 11 in this application can adopt any one of the following embodiments:

[0053] Embodiment 1: The top wall 111 of the heat transfer table 11 is a flat surface. This flat surface is not absolutely flat, but a relatively flat surface compared to a convex or concave structure.

[0054] Embodiment 2: As Figure 1 shown, the top wall 111 of the heat transfer table 11 has a drainage surface, and the drainage surface is upwardly raised to form an arched top wall. On the one hand, the volume of the slow heat cavity 3 can be increased, and the arched top wall can drain the rising hot air, which is beneficial to achieving more sufficient heat exchange between hot and cold air in the slow heat cavity 3 and further improving the heat equalization effect of the heat transfer table 11. On the other hand, in the grilling mode, when food is placed on the outer surface of the heat transfer table 11 for grilling, whether cooking oil is directly brushed on the heat transfer table 11 or oil is produced by meat ingredients during grilling, the arched top wall can drain the oil liquid, making it flow from the arched top wall to the side wall of the heat transfer table 11, facilitating the formation of an oil film on the outer surface of the heat transfer table 11 and reducing the probability of food adhering to the heat transfer table 11.

[0055] As a preferred embodiment of this application, as Figure 2As shown in the figure, there is a clearance fit between the heating boss 22 and the heat transfer table 11 to form an exhaust passage 7 communicating with the slow-heating cavity 3. During the operation of the heating boss 22, hot air rises and enters the slow-heating cavity 3. Due to the existence of the exhaust passage 7, cold air can smoothly sink into the exhaust passage 7, so that relatively fast heat and cold exchange can be realized, and the heating efficiency can be improved. In addition, the clearance fit between the heating boss 22 and the heat transfer table 11 avoids the contact heat transfer between the two, making the heat received by the heat transfer table 11 relatively controllable. Whether it is the stewing mode or the grilling mode, the cooking effect of the food can be well guaranteed. Moreover, the clearance fit between the heating boss 22 and the heat transfer table 11 facilitates the user to place and remove the pot body 1.

[0056] Furthermore, the heating device 2 further includes a heating plate 21 that cooperates with the bottom wall 12 of the pot body 1 for heat transfer. There is a gap between the heating plate 21 and the bottom wall 12 of the pot body 1 that communicates with the exhaust passage 7. The slow-heating cavity 3 communicates with the outside through the exhaust passage 7, which not only helps to realize three-dimensional heating, but also helps to realize heat dissipation.

[0057] The structure of the heat transfer table 11 in this application is not limited:

[0058] In one embodiment, the side walls of the heat transfer table 11 are arranged with equal diameters from top to bottom.

[0059] In another embodiment, as Figure 1 shown, the side walls of the heat transfer table 11 are arranged obliquely from top to bottom to form a flared portion at one end of the slow-heating cavity 3 facing the heating boss 22. The existence of the flared portion can, on the one hand, easily guide the process of placing the pot body 1 on the base 4, facilitating the quick placement of the pot body 1, and on the other hand, can facilitate the rise of hot air and the sinking of cold air, thereby being beneficial to the air convection and circulation in the slow-heating cavity 3 and improving the heat equalization effect in the slow-heating cavity 3.

[0060] Furthermore, the heating boss 22 includes a heat transfer wall 222 connected to its top wall 223 and extending downward to cooperate with the side wall of the heat transfer table 11 for heat transfer. The heat transfer wall 222 is arranged obliquely from top to bottom to form a guiding surface adapted to the heat transfer table 11. On the one hand, it helps to guide the placement of the pot body 1, and on the other hand, it can make the heat transfer wall 222 as much as possible adapt to the shape of the heat transfer table 11 to realize the cooperative heat transfer between the two.

[0061] As a preferred embodiment of this application, as Figure 1As shown, the height H3 of the slow-heating cavity 3 is less than the height H1 of the heating boss 22. With such a setting, it is possible to better meet the requirements for heating efficiency in the stewing mode and the heat uniformity effect in the grilling mode. Moreover, in the cooking method of stewing and grilling the ingredients to be grilled on the exposed area of the heat transfer table 11 at the same time period, it is possible to further meet the heat requirements of the soup in the cooking cavity 13 and the ingredients to be grilled attached to the heat transfer table 11, improving the user experience.

[0062] As a preferred embodiment of this embodiment, the height H1 of the heating boss 22 and the height H2 of the heat transfer table 11 satisfy: H1≥1 / 2H2. With such a setting, the matching area between the heating boss 22 and the heat transfer table 11 can be increased, thereby further improving the heat transfer efficiency.

[0063] Furthermore, the height H1 of the heating boss 22 and the height H2 of the heat transfer table 11 satisfy: 1 / 2H2≤H1≤3 / 4H2. With such a setting, it is possible to further balance the heat transfer between the heating boss 22 and the heat transfer table 11 and the heat radiation heat transfer between the slow-heating cavity 3 and the heat transfer table 11, so that the food is heated more evenly, improving the temperature uniformity, and avoiding the food adhered to the corresponding position of the heat transfer table 11 from being burnt. Moreover, in the grilling mode, it is possible to avoid the upper area of the heat transfer table 11 from being overheated, resulting in rapid dehydration, coking and solidification of the food, causing the phenomenon that the surface of the ingredients is already burnt but the inside is undercooked.

[0064] As a preferred embodiment of the present application, as Figures 1 to 4 shown, the heating device 2 further includes a heating plate 21 that cooperates with the bottom wall 12 of the pot body 1 for heat transfer. The heating plate 21 is provided with at least one first heating tube 211, and the heating boss 22 is provided with at least one second heating tube 221.

[0065] The heating device 2 in this embodiment includes a heating plate 21 that cooperates with the bottom wall 12 of the pot body 1 for heat transfer and a heating boss 22 that cooperates with the heat transfer table 11 for heat transfer. Compared with the simple bottom heating in the prior art, this embodiment can achieve three-dimensional heating through the heating plate 21 and the heating boss 22, which not only helps to improve the heating efficiency, but also can provide a more uniform heating effect, avoiding uneven heating such as local overheating of the food during cooking. In addition, during the operation of the heating device 2 in this embodiment, the part of the pot body 1 corresponding to the bottom wall 12 of the pot body 1 boils, and the bubbles diffuse upward from the bottom of the pot body 1. The part of the pot body 1 corresponding to the heat transfer table 11 also boils due to the action of the heating boss 22, and the bubbles diffuse from the heat transfer table 11 to the surrounding, so that the blood foam in the pot body 1 can gather towards the circumferential side wall of the pot body 1 under the action of the bubbles and the rolling soup. When cleaning the blood foam on the circumferential side wall, the user can use the elbow as the center and rotate the wrist with a relatively small amplitude, and it is relatively easy to fish out the blood foam, improving the user experience.

[0066] The heat - generating boss 22 includes a heat - transfer wall 222 that is connected to its top wall 223 and extends downward to cooperate with the side wall of the heat - transfer table 11 for heat transfer.

[0067] In this embodiment, the setting position of the second heating tube 221 on the heat - generating boss 22 is not limited. The second heating tube 221 can be wound around the lower part of the heat - generating boss 22, wound around the middle part of the heat - generating boss 22, or spirally wound around the heat - generating boss 22 in the up - and - down direction.

[0068] As a preferred embodiment of this embodiment, as Figure 1 and Figure 4 shown, the second heating tube 221 is arranged at the connection between the heat - transfer wall 222 and the top wall 223, or the second heating tube 221 is arranged on the top wall 223 and adjacent to the outer peripheral edge of the top wall 223. The arrangement position of the second heating tube 221 can, on the one hand, increase the vertical distance between the first heating tube 211 and the second heating tube 221. Part of the heat generated by the first heating tube 211 is conducted upward along the heating plate 21 and the heat - generating boss 22, and part of the heat generated by the second heating tube 221 is conducted downward along the heat - generating boss 22, so that the heat - receiving of the heat - transfer table 11 is more uniform, avoiding the problems of too - fast local temperature rise and too - high temperature, and improving the cooking effect of food. On the other hand, using the principle of hot - air rising, the heat generated by the second heating tube 221 can be transferred to the slow - heat cavity 3, and because the second heating tube 221 is arranged on the outer periphery of the heat - generating boss 22, the rising hot air can rise along the periphery of the heat - generating boss 22 and promote the air flow in the slow - heat cavity 3, thus forming a convection and driving the air circulation in the slow - heat cavity 3, improving the heat - equalizing effect at the top of the heat - transfer table 11.

[0069] Of course, in this embodiment, the arrangement method of the second heating tube 221 on the top wall 223 of the heat - generating boss 22 is not limited. In one example, the second heating tube 221 surrounds the top wall 223 of the heat - generating boss 22 in a circumferential direction for one circle. In another example, the second heating tube 221 extends meanderingly on the top wall 223 of the heat - generating boss 22.

[0070] As a preferred embodiment of this embodiment, as Figure 1 shown, the projection of the heating plate 21 in the horizontal direction is located outside the projection of the slow - heat cavity 3 in the horizontal direction. With this setting, it helps to reduce the ineffective heat conduction of the heating plate 21, reduce the waste of heat, and improve the energy - use efficiency. Moreover, it helps to form a relatively stable heat gradient from the center to the edge on the pot body 1, thus facilitating a more uniform heating effect.

[0071] As a preferred embodiment of this application, as Figure 3 and Figure 4As shown, the heating device 2 further includes a heating transition part 23 connecting the heating plate 21 and the heating boss 22. The heating transition part 23 cooperates with the connection position between the bottom wall 12 of the pot body 1 and the heat transfer table 11 for heat transfer. The heating plate 21 and the heating boss 22 are connected by the heating transition part 23. During the operation of the heating device 2, part of the heat generated by the heating plate 21 is transferred upward through the heating transition part 23, and part of the heat generated by the heating boss 22 is transferred downward through the heating transition part 23, so as to form a heat exchange area at the heating transition part 23, enabling the heating transition part 23 to be quickly heated, which helps to achieve the heat equalization effect between the heating plate 21 and the heating boss 22 in a short time. And the connection position between the heating transition part 23 and the bottom wall 12 of the pot body 1 and the heat transfer boss cooperates for heat transfer, so that the connection position can be quickly heated, improving the heat uniformity in the pot area and the cooking effect of the food.

[0072] Furthermore, as Figure 1 shown, the shape of the heating transition part 23 matches the shape of the connection position between the bottom wall 12 of the pot body 1 and the heat transfer table 11. With such a setting, the heating transition part 23 can be made as close as possible to or even fit the connection position between the bottom wall 12 of the pot body 1 and the heat transfer table 11, realizing the heating of the connection position, avoiding the generation of a low-temperature area in the area of the pot body 1 opposite to the connection position, which is conducive to forming a better heat gradient in the pot body 1 and improving the cooking effect on the ingredients.

[0073] This application does not limit the electrical connection method of the first heating tube 211 and the second heating tube 221, and it can adopt any one of the following implementation manners:

[0074] Embodiment Three: The first heating tube 211 and the second heating tube 221 are connected in series with each other. When the heating device 2 is operating, the electric hot pot works at the first heating power, thus realizing the high-power cooking mode.

[0075] Embodiment Four: The first heating tube 211 and the second heating tube 221 are connected in parallel with each other. When the first heating tube 211 is operating, the electric hot pot works at the second heating power. When the second heating tube 221 is operating, the electric hot pot works at the third power. When the first heating tube 211 and the second heating tube 221 are operating simultaneously, the electric hot pot works at the fourth heating power. Embodiment Four of the present application can achieve multi-power cooking, so that it can be applicable to different cooking modes or select different cooking powers in the same cooking mode to meet the diverse needs of users and improve the applicability of the electric hot pot.

[0076] In one embodiment, the heating plate 21 and the heating boss 22 are integrally formed. In another embodiment, the heating plate 21 and the heating boss 22 are integrally connected. On the one hand, this can eliminate the need to add an assembly process after integral forming. On the other hand, it helps to ensure that the connection position between the heating plate 21 and the heating boss 22 has the same heat conduction coefficient, improving the heat uniformity performance.

[0077] As a preferred embodiment of the present application, as Figure 1 and Figure 4 shown, the heating plate 21 is annular, the heating boss 22 is fixedly connected to the inner peripheral edge of the heating plate 21, the interior of the heating boss 22 is hollow and has a bottom heat dissipation opening, and the heating plate 21 and the heating boss 22 cooperate to enclose a heat dissipation cavity 5 that is opposite to the slow heat cavity 3 in position. On the one hand, it is convenient to arrange the leads of the heating boss 22. On the other hand, the non-solid structure of the heating boss 22 helps to reduce energy waste. Moreover, the presence of the heat dissipation cavity 5 helps to quickly dissipate the heat of the heating boss 22 after cooking. In addition, during the cooking process, if the heating boss 22 operates intermittently, the presence of the heat dissipation cavity 5 can also reduce the influence of thermal inertia on the slow heat cavity 3, thereby reducing the impact on the food materials and ensuring the cooking effect of the food materials.

[0078] As Figure 1 shown, the electric hot pot further includes a base 4, and the heating device 2 is provided on the base 4. Further, there is a heat dissipation gap 6 between the outer peripheral edge of the heating plate 21 and the base 4 of the electric hot pot, and the heat dissipation cavity 5 communicates with the outside through the heat dissipation gap 6, so as to realize the air circulation heat exchange between the heat dissipation cavity 5 and the outside, further improving the heat dissipation efficiency.

[0079] In the present application, those parts not described can be realized by adopting or referring to the existing technologies.

[0080] Each embodiment in this specification is described in a progressive manner. The same or similar parts among the embodiments can be referred to each other, and the key points of each embodiment are the differences from other embodiments.

[0081] The above are only the embodiments of the present application and are not used to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present application shall be included within the scope of the claims of the present application.

Claims

1. A multifunctional electric hot pot, comprising a base, a pot body and a heating device for heating the pot body, wherein the pot body can be taken from and placed on the base, and is characterized in that, The pot body has a heat transfer table with a hollow interior and an opening at the bottom. The heating device includes a heating boss extending into the heat transfer table through the bottom opening to cooperate with the heat transfer table for heat transfer. A slow heat cavity is provided between the top wall of the heating boss and the top wall of the heat transfer table.

2. The multifunctional electric hot pot according to claim 1, wherein the top wall of the heat transfer table has a drainage surface, and the drainage surface is upwardly raised to form an arched top wall.

3. The multifunctional electric hot pot according to claim 1, wherein the heating boss and the heat transfer table are in clearance fit to form an exhaust passage communicating with the slow heat cavity.

4. The multifunctional electric hot pot according to claim 1, wherein the side wall of the heat transfer table is arranged obliquely from top to bottom to form a flared portion at one end of the slow heat cavity facing the heating boss.

5. The multifunctional electric hot pot according to claim 4, wherein the heating boss includes a heat transfer wall connected to its top wall and extending downward to cooperate with the side wall of the heat transfer table for heat transfer. The heat transfer wall is arranged obliquely from top to bottom to form a guiding surface adapted to the heat transfer table.

6. The multifunctional electric hot pot according to claim 1, wherein the height of the slow heat cavity is less than the height of the heating boss.

7. The multifunctional electric hot pot according to claim 1, wherein the heating device further includes a heating plate cooperating with the bottom wall of the pot body for heat transfer. The heating plate is provided with at least one first heating tube, and the heating boss is provided with at least one second heating tube.

8. The multifunctional electric hot pot according to claim 7, wherein the heating boss includes a heat transfer wall connected to its top wall and extending downward to cooperate with the side wall of the heat transfer table for heat transfer; the second heating tube is provided at the connection between the heat transfer wall and the top wall, or the second heating tube is provided on the top wall and adjacent to the outer peripheral edge of the top wall.

9. The multifunctional electric hot pot according to claim 7, wherein the heating device further includes a heat transfer transition portion connecting the heating plate and the heating boss. The shape of the heat transfer transition portion matches the shape at the connection position between the bottom wall of the pot body and the heat transfer table.

10. The multifunctional electric hot pot according to claim 7, wherein the heating plate is annular, the heating boss is fixedly connected to the inner peripheral edge of the heating plate. The interior of the heating boss is hollow and has a bottom heat dissipation opening. The heating plate and the heating boss cooperate to enclose a heat dissipation cavity opposite to the position of the slow heat cavity.

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