Pot body assembly and cooking utensil

Abstract

The utility model provides a pot body assembly and a cooking utensil. The pot body assembly comprises a pot body provided with a cooking cavity and a stainless steel inner surface; the heating device is arranged below the pot body so as to heat the pot body, and the heating device comprises a heating area; wherein the ratio of the diameter of the heating area to the maximum diameter of the cooking cavity is (0.80-0.95): 1. The ratio of the diameter of the heating area to the maximum diameter of the cooking cavity is controlled to be within a specific range, so that the heating area of the pot body can be remarkably increased, heating is more uniform, the non-sticky performance of the stainless steel pot body without the coating is greatly improved, and the pot body assembly is uniform in heating and good in non-sticky performance.

Description

Technical Field

[0001] The utility model relates to the technical field of small household appliances, in particular to a pot body component and a cooking utensil. Background Art

[0002] The pots of electric pressure cookers and rice cookers that use electric hot plates for heating need to conduct heat quickly, and the surface that comes into contact with food needs to have a good non-stick effect to facilitate cleaning. Therefore, most of them use aluminum as the base material, and the surface is sprayed with a polymer coating to achieve the non-stick effect.

[0003] However, cooking utensils wear out over time, leading to coating peeling and a reduction in the non-stick properties of the pot. As consumers become more aware of environmental protection and health, whether food-contact cooking utensils are made from food-grade materials, both inside and out, has become a key consideration for consumers when purchasing.

[0004] Stainless steel pots and utensils meet these characteristics and have seen significant sales growth in recent years. However, in actual use, both polymer-coated aluminum-based utensils and stainless steel utensils are prone to sticking during cooking. Utility Model Content

[0005] The main purpose of the utility model is to provide a pot body assembly and a cooking utensil to solve the problem of easy sticking of the pot body in the prior art.

[0006] In order to achieve the above-mentioned purpose, according to one aspect of the present invention, a pot body assembly is provided, including: a pot body having a cooking cavity; a heating device, the heating device being arranged under the pot body to heat the pot body, the heating device including a heating zone; wherein the ratio of the diameter of the heating zone to the maximum diameter of the cooking cavity is (0.80~0.95):1.

[0007] By controlling the ratio of the heating zone diameter to the maximum diameter of the cooking cavity within a specific range, the technical solution of the present invention can significantly increase the heated area of the pot, achieving more uniform heating and significantly improving the pot's non-stick properties. If this diameter ratio is too small, the heated area of the pot will be too concentrated, leading to sticking inside the pot. If this diameter ratio is too large, it will be incompatible with existing production equipment and unfavorable for large-scale industrial production. By limiting the ratio of the heating zone diameter to the maximum diameter of the cooking cavity within this range, the present invention achieves a pot assembly with uniform heating and excellent non-stick properties.

[0008] Furthermore, the ratio of the diameter of the heating zone to the maximum diameter of the cooking cavity is (0.88-0.92):1. The above ratio range is more conducive to achieving the best balance between the non-stick performance and production performance of the pot body.

[0009] Furthermore, the heating device also includes a mounting frame and a heating coil arranged on the mounting frame, wherein the heating coil forms a heating zone. The heating coil can make heating more uniform, heat quickly, and have a better temperature control effect.

[0010] Furthermore, the generatrix of the side wall of the pot body corresponding to the cooking cavity includes an arc. The above structure allows the food to move along the side wall of the pot body to form a tumbling effect when heated in the cooking cavity, thereby further improving the cooking and non-stick effects.

[0011] Furthermore, the pot body has a stainless steel inner surface comprising a plurality of mutually independent inverted truncated cone-shaped grooves, which extend in a gradually narrowing pattern from the inverted truncated cone opening to the inverted truncated cone bottom. The provision of these inverted truncated cone-shaped grooves can further reduce the contact area between the stainless steel surface and food, while also guiding liquid into the grooves to form a liquid film, thereby further reducing food sticking and further improving the non-stick properties of the stainless steel surface.

[0012] Furthermore, the diameters of the opening and bottom of the inverted truncated cone-shaped groove are 0.3 to 0.6 mm, and the difference between the diameters of the opening and bottom of the inverted truncated cone-shaped groove is 0.05 to 0.1 mm. Under these conditions, the food contact area can be further reduced, and the formation of a spontaneous liquid film and the improvement of non-stick properties can be better promoted.

[0013] Furthermore, the diameter of the inverted truncated cone-shaped groove is 0.4 to 0.6 mm, and the diameter of the groove bottom of the inverted truncated cone-shaped groove is 0.3 to 0.5 mm. This can further improve the adhesion of the uncoated stainless steel pot body, and is more suitable for existing production equipment and more conducive to industrial manufacturing.

[0014] Furthermore, the depth of the inverted truncated cone-shaped groove is 0.03 to 0.06 mm, and the angle between the generatrix of the groove wall and the axis of the inverted truncated cone-shaped groove is 22 to 28 degrees. Under these conditions, liquid entry and retention can be further increased, thereby promoting liquid film formation and improving non-stick properties.

[0015] Furthermore, the distance between the notches of two adjacent inverted truncated cone-shaped grooves is 0.2 to 0.3 mm, providing a better anti-sticking effect through dense distribution.

[0016] According to another aspect of the present invention, a cooking utensil is provided, including a pot body assembly. The pot body assembly is the above-mentioned pot body assembly, which is easy to prepare industrially, has significantly improved heating uniformity and non-stick performance, and can greatly improve the consumer's usage experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The drawings constituting part of this application are provided to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are provided to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0018] Figure 1 A schematic structural diagram of a pot body assembly according to an embodiment of the present invention is shown;

[0019] Figure 2 A schematic structural diagram of the inner surface of stainless steel according to an embodiment of the present invention is shown;

[0020] Figure 3 Shown Figure 2 An enlarged view of a point on the inner surface of the stainless steel; and

[0021] Figure 4 Shown Figure 3 An enlarged view of point b on the inner surface of the stainless steel.

[0022] The above drawings include the following reference numerals:

[0023] 10. Pot body; 11. Cooking cavity; 12. Stainless steel inner surface; 121. Inverted truncated cone-shaped groove; 20. Heating device; 21. Mounting bracket. DETAILED DESCRIPTION

[0024] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. The following description of at least one exemplary embodiment is actually only illustrative and is in no way intended to limit the present invention and its application or use. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0025] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, they indicate the presence of features, steps, operations, devices, components and / or combinations thereof.

[0026] Unless otherwise specifically stated, the relative arrangement of the parts and steps, numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention. At the same time, it should be understood that, for ease of description, the sizes of the various parts shown in the accompanying drawings are not drawn according to actual proportional relationships. The technology, methods and equipment known to those of ordinary skill in the relevant art may not be discussed in detail, but in appropriate cases, the technology, methods and equipment should be considered as part of the specification. In all examples shown and discussed here, any specific value should be interpreted as being merely exemplary, rather than as a limitation. Therefore, other examples of the exemplary embodiments may have different values. It should be noted that similar numbers and letters represent similar items in the following figures, and therefore, once an item is defined in one figure, it does not need to be further discussed in subsequent figures.

[0027] like Figure 1 As shown, the structural schematic diagram of the pot body assembly of this embodiment includes: a pot body 10 and a heating device 20, the pot body 10 has a cooking cavity 11; the heating device 20 is arranged below the pot body 10 to heat the pot body 10, and the heating device 20 includes a heating zone; wherein, the ratio of the diameter D1 of the heating zone to the maximum diameter D2 of the cooking cavity 11 is (0.80~0.95):1.

[0028] It should be noted that the pot body may include a pot body and a flange provided at the mouth of the pot body, and the cooking cavity is provided in the pot body. The maximum diameter of the cooking cavity mentioned above refers to the maximum diameter of the cooking cavity that accommodates the food, not the diameter of the flange.

[0029] In this embodiment, the heating zone of the heating device 20, located below the pot body 10, heats the pot body 10, raising the temperature of the cooking cavity 11 of the pot body 10 to heat and prepare food. During research, it was unexpectedly discovered that when the pot surface contacts and heats food, uneven heat distribution can easily cause food to stick to the pot. However, by controlling the ratio of the diameter D1 of the heating zone to the maximum diameter D2 of the cooking cavity 11 to (0.80-0.95):1, the heated surface area of the pot can be significantly increased, heating the food more evenly and improving the pot's non-stick properties.

[0030] Furthermore, limiting the ratio within the above range can also achieve a balance between non-stick performance and processability. If the diameter ratio is too small, the heated area of the pot body will be too concentrated, leading to sticking inside the pot body. If the diameter ratio is too large, it will be incompatible with existing production equipment and unfavorable for large-scale industrial production. It can be seen that by limiting the ratio between the heating zone diameter D1 and the maximum cooking cavity diameter D2 within the above range, the present invention achieves a pot body assembly with uniform heating and excellent non-stick performance.

[0031] Preferably, the pot body is a spherical pot, meaning its bottom and sidewalls are curved, approximately spherical. The pot body assembly is typically placed within an outer pot (insulated cover), the outer surface of which serves as the outer shell of the cooking appliance. If the ratio of the heating zone's diameter D1 to the maximum diameter D2 of the cooking cavity 11 is too large, some heating energy for the pot body will be wasted, increasing costs. Furthermore, the heating zone's diameter must also be compatible with the outer pot's connection structure and inner diameter, so the ratio must be within the aforementioned range.

[0032] Based on similar reasons, it is further preferred that the ratio of the diameter D1 of the heating zone to the maximum diameter D2 of the cooking cavity 11 is (0.88-0.92):1, which provides a better user experience.

[0033] Typically, but not limiting, the ratio of the diameter D1 of the heating zone to the maximum diameter D2 of the cooking cavity 11 is 0.80:1, 0.81:1, 0.82:1, 0.83:1, 0.84:1, 0.85:1, 0.86:1, 0.87:1, 0.88:1, 0.89:1, 0.90:1, 0.91:1, 0.92:1, 0.93:1, 0.94:1, 0.95:1 or a range consisting of any two of these values.

[0034] like Figure 1 As shown, the heating device 20 of this embodiment also includes a mounting frame 21 and a heating coil mounted on the mounting frame 21, which forms a heating zone. Compared to other heating components, the heating coil provides a more uniform heating effect, which helps to further improve the heating uniformity and non-stick performance of the pot body assembly. Of course, as a feasible embodiment, the heating device can also be a heating plate. When the heating device is a heating plate, the heating plate body forms the heating zone.

[0035] like Figure 1 As shown, the main line of the side wall of the pot body 10 corresponding to the cooking cavity 11 of this embodiment includes an arc line. By forming an arc-shaped surface inside the cooking cavity 11, the food rolls during the heating process, and the heat exchange and heat transfer are faster and more uniform, which is more conducive to improving the non-stick effect.

[0036] like Figures 2 to 4 As shown, the pot body 10 of this embodiment has a stainless steel inner surface 12, which includes a plurality of independent inverted truncated cone-shaped grooves 121. The inverted truncated cone-shaped grooves 121 extend gradually from the groove mouth of the inverted truncated cone-shaped groove 121 to the groove bottom of the inverted truncated cone-shaped groove 121.

[0037] Compared to conventional tooth-shaped, honeycomb-shaped, hemispherical, or prismatic grooves, the present invention utilizes inverted truncated cone-shaped grooves. This, on the one hand, effectively reduces the contact area between the stainless steel surface and food, further enhancing the non-stick performance. Furthermore, the inverted truncated cone-shaped grooves 121, with a large opening and a small bottom, with both the opening and bottom being nearly horizontal, can guide liquids (such as water or oil) into and retain them within the grooves during use. Liquid entering the grooves can spontaneously form a liquid film through tension, isolating the food from the stainless steel inner surface, thereby further reducing food adhesion and further enhancing the non-stick performance of the stainless steel surface.

[0038] like Figure 4 As shown, the diameters of the opening and bottom of the inverted truncated cone-shaped groove 121 are 0.3 to 0.6 mm, and the difference between the diameters of the opening and bottom of the inverted truncated cone-shaped groove 121 is 0.05 to 0.1 mm. This diameter range is smaller than the particle size range of most foods, which helps reduce minor sticking to the pan caused by food entering the groove. The 0.05 to 0.1 mm difference between the opening and bottom of the inverted truncated cone-shaped groove 121 also helps further reduce the food contact area, promotes the formation of a spontaneous liquid film, and improves non-stick properties.

[0039] For similar reasons, it is further preferred that the diameter of the opening of the inverted truncated cone-shaped groove 121 be 0.4-0.6 mm, and the diameter of the bottom of the inverted truncated cone-shaped groove 121 be 0.3-0.5 mm. Controlling the diameters of the opening and bottom of the inverted truncated cone-shaped groove 121 within the above ranges further helps reduce the food contact area and retain liquid, thereby further improving the sticking of the uncoated stainless steel pot body. It is also more suitable for existing production equipment and is more conducive to industrial manufacturing.

[0040] like Figure 4 As shown, the depth of the inverted truncated cone-shaped groove 121 is 0.03 to 0.06 mm, and the angle between the generatrix of the groove wall of the inverted truncated cone-shaped groove 121 and the axis of the inverted truncated cone-shaped groove 121 is 22 to 28 degrees. These conditions allow liquid to enter the groove more smoothly and further increase the retention volume, thereby promoting liquid film formation and improving non-stick properties.

[0041] like Figure 3 As shown, the distance between the notches of two adjacent inverted truncated cone-shaped grooves 121 is 0.2 to 0.3 mm. The densely distributed inverted truncated cone-shaped grooves 121 on the stainless steel inner surface of the pot body can provide a better anti-sticking effect.

[0042] According to another aspect of the present invention, a cooking utensil is provided, comprising a pot assembly, wherein the pot assembly is the pot assembly described above, and has significantly improved heating uniformity and non-stick performance, which can greatly improve the user experience of consumers.

[0043] In the pot assembly described above, the pot body 10 can be made of a stainless steel composite substrate with a thickness of 1.2 to 1.8 mm, comprising a stainless steel inner surface, an aluminum interlayer, and a stainless steel outer surface. The stainless steel inner surface can be made of 0.4 to 0.6 mm thick SUS304 food-grade stainless steel, the aluminum interlayer can be made of 0.3 to 0.5 mm thick Al3003 for more uniform heating, and the stainless steel outer surface can be made of 0.5 to 0.7 mm thick SUS430 for improved production and use.

[0044] The pot body assembly can be prepared using the following processes:

[0045] First, the stainless steel composite substrate is subjected to a first polishing treatment to obtain a polished substrate. The stainless steel composite substrate is subjected to the first polishing treatment after passing through a calendering roller. Since the surface of the stainless steel composite substrate is yellowed and scratched after the previous high-temperature baking process, in order to provide a flat surface for knurling and optimize the surface structure and non-stick performance after knurling, it is preferred to use 8 polishing heads for three-stage polishing: first, polish twice with a 120# sand belt to remove the old skin on the substrate surface. At this time, the substrate is still relatively rough, so it is necessary to polish twice with a 240# sand belt, and then polish twice with a 320# sand belt to gradually smooth the substrate surface and obtain a polished substrate with a flatness of 3 to 5 degrees.

[0046] The polished stainless steel inner surface of the substrate is then knurled to obtain a knurled substrate. The polished substrate is unwound, flattened, knurled, flattened, and rewound in sequence using a coil. The knurling step is performed using 3,000-ton equipment. The knurling shape is circular (square or diamond shapes can also be used as needed), the knurling hole pitch is 0.7-1 mm, the hole diameter is 0.5-0.8 mm, and the depth is 0.03-0.06 mm. A knurled substrate with a specific inverted truncated cone groove structure on the stainless steel inner surface can be obtained.

[0047] The knurled substrate is then formed into a formed pot body. The forming method can be conventional methods in the art. The bottom surface of the formed pot body is cleaned to remove impurities or dirt remaining in the inverted truncated cone-shaped groove structure. The cleaning step can be performed by multiple ultrasonic cleaning, cleaning liquid cleaning, and water washing.

[0048] Finally, the formed pot body is polished by polishing the inner surface of stainless steel, polishing the mouth and polishing the outer surface of stainless steel to obtain the pot body. The inner surface of stainless steel can be polished with a scouring pad. The mouth can be polished step by step using a flat grinding wheel cutting disc (72m / s), 80# sandpaper, 120# sandpaper, and red scouring pad in sequence to further improve the surface smoothness, which is conducive to the subsequent close fit with the sealing ring to create a sealed environment. The outer surface of stainless steel can use 150# Hainan sand to remove the surface oxide layer and scratches, and then use a 180# nylon wheel for a second polishing to throw even fine lines on the surface to improve the anti-slip performance and aesthetics of the pot body.

[0049] The knurling step is optional. The prepared pot body and heating device are assembled such that the ratio of the diameter D1 of the heating zone to the maximum diameter D2 of the cooking cavity 11 is (0.80-0.95):1 to obtain the pot body assembly of the present invention. This assembly is then further assembled with components such as a control system to obtain the cooking appliance of the present invention, which can be an electric rice cooker, a pressure cooker, a low-pressure rice cooker, or the like.

[0050] The present application is further described in detail below with reference to specific embodiments. These embodiments should not be construed as limiting the scope of protection claimed in this application.

[0051] Example 1

[0052] Example 1 provides a pot body assembly, such as Figure 1 As shown, it includes: a pot body 10, having a cooking cavity 11, and the generatrix of the side wall of the pot body 10 corresponding to the cooking cavity 11 includes an arc line; a heating device 20, the heating device 20 is arranged below the pot body 10 to heat the pot body 10, the heating device 20 includes a heating area, a mounting frame 21 and a heating coil arranged on the mounting frame 21, and the heating coil forms a heating area; wherein, the ratio of the diameter D1 of the heating area to the maximum diameter D2 of the cooking cavity 11 is 0.90:1.

[0053] Example 2

[0054] The difference from Example 1 is that the ratio of the diameter D1 of the heating zone to the maximum diameter D2 of the cooking cavity 11 is 0.88:1.

[0055] Example 3

[0056] The difference from Example 1 is that the ratio of the diameter D1 of the heating zone to the maximum diameter D2 of the cooking cavity 11 is 0.92:1.

[0057] Example 4

[0058] The difference from Example 1 is that the ratio of the diameter D1 of the heating zone to the maximum diameter D2 of the cooking cavity 11 is 0.80:1.

[0059] Example 5

[0060] The difference from Example 1 is that the ratio of the diameter D1 of the heating zone to the maximum diameter D2 of the cooking cavity 11 is 0.95:1.

[0061] Example 6

[0062] The difference from Example 1 is that the pot body 10 also has a stainless steel inner surface 12, which includes a plurality of independent inverted truncated cone-shaped grooves 121, and the inverted truncated cone-shaped grooves 121 extend gradually from the notch of the inverted truncated cone-shaped groove 121 to the bottom of the inverted truncated cone-shaped groove 121, wherein the diameter of the notch of the inverted truncated cone-shaped groove 121 is 0.5 mm, and the diameter of the bottom of the inverted truncated cone-shaped groove 121 is 0.41 mm, with a difference of 0.09 mm; the depth of the inverted truncated cone-shaped groove 121 is 0.04 mm, and the angle between the main line of the groove wall of the inverted truncated cone-shaped groove 121 and the axis of the inverted truncated cone-shaped groove 121 is 25°, and the distance between the notches of two adjacent inverted truncated cone-shaped grooves 121 is 0.25 mm.

[0063] Example 7

[0064] The difference from Example 1 is that the pot body 10 also has a stainless steel inner surface 12, which includes a plurality of independent inverted truncated cone-shaped grooves 121, and the inverted truncated cone-shaped grooves 121 extend gradually from the notch of the inverted truncated cone-shaped groove 121 to the bottom of the inverted truncated cone-shaped groove 121, wherein the diameter of the notch of the inverted truncated cone-shaped groove 121 is 0.4 mm, and the diameter of the bottom of the inverted truncated cone-shaped groove 121 is 0.5 mm, with a difference of 0.1 mm; the depth of the inverted truncated cone-shaped groove 121 is 0.03 mm, and the angle between the main line of the groove wall of the inverted truncated cone-shaped groove 121 and the axis of the inverted truncated cone-shaped groove 121 is 22°, and the distance between the notches of two adjacent inverted truncated cone-shaped grooves 121 is 0.2 mm.

[0065] Example 8

[0066] The difference from Example 1 is that the pot body 10 also has a stainless steel inner surface 12, which includes a plurality of independent inverted truncated cone-shaped grooves 121, and the inverted truncated cone-shaped grooves 121 extend gradually from the notch of the inverted truncated cone-shaped groove 121 to the bottom of the inverted truncated cone-shaped groove 121, wherein the diameter of the notch of the inverted truncated cone-shaped groove 121 is 0.6 mm, and the diameter of the bottom of the inverted truncated cone-shaped groove 121 is 0.3 mm, with a difference of 0.1 mm; the depth of the inverted truncated cone-shaped groove 121 is 0.06 mm, and the angle between the main line of the groove wall of the inverted truncated cone-shaped groove 121 and the axis of the inverted truncated cone-shaped groove 121 is 28°, and the distance between the notches of two adjacent inverted truncated cone-shaped grooves 121 is 0.3 mm.

[0067] Example 9

[0068] The difference from Example 1 is that a certain pot body component is a 3L spherical pot specification, the heating power is 220V-1600W, the maximum diameter of the inner pot is 194mm, the maximum heating diameter of the matching IH coil disk is 181mm, and the heating ratio of the coil disk heating area to the inner pot heating area is 0.93:1 (IH large plate heating ratio).

[0069] Comparative Example 1

[0070] The difference from Example 1 is that the ratio of the diameter D1 of the heating zone to the maximum diameter D2 of the cooking cavity 11 is 0.75:1.

[0071] Comparative Example 2

[0072] The difference from Example 1 is that the pot body assembly is a 5L spherical pot with a heating power of 220V-1300W, a maximum inner pot diameter of 223mm, a maximum heating diameter of the matching coil disk (small disk) of 148mm, and a heating ratio of the coil disk heating area to the inner pot bottom heating area of 0.66:1.

[0073] Comparative Example 3

[0074] The difference from Example 1 is that the pot body assembly is a 5L spherical pot with a heating power of 220V-1000W, a maximum inner pot diameter of 223mm, a maximum heating diameter of the matching electric heating plate of 173mm, and a heating ratio of the heating area of the electric heating plate to the heating area at the bottom of the inner pot of 0.78:1.

[0075] The cooker body assemblies of the above embodiment and comparative example were respectively assembled into electric rice cookers, and the non-stickiness test of rice cooking was carried out. The results are shown in Table 1.

[0076] Test method: GB / T 32095.2-2015 Non-stick surface performance and test specifications for metal household cooking utensils; based on 4.2.3 Non-stick test for rice cooking and 5.1.3 Evaluation of non-stick properties.

[0077] Table 1

[0078]

[0079]

[0080] From the above description, it can be seen that the above-mentioned embodiments of the present invention achieve the following technical effects: by controlling the ratio between the diameter D1 of the heating zone and the maximum diameter D2 of the cooking cavity within a specific range, the heated area of the pot body can be significantly increased, and the heating is more evenly distributed, thereby greatly improving the non-stick properties of the uncoated stainless steel pot body. If the above-mentioned diameter ratio is too small, the heated area of the pot body will be too concentrated, causing the pot body to stick inside the pot body; if the above-mentioned diameter ratio is too large, it will be incompatible with existing production equipment and will be unfavorable for large-scale industrial production. By limiting the ratio between the diameter D1 of the heating zone and the maximum diameter D2 of the cooking cavity within the above-mentioned range, the present invention can obtain a pot body assembly with even heating and excellent non-stick properties.

[0081] Furthermore, by using inverted truncated cone-shaped grooves, the contact area between the stainless steel surface and food can be better reduced. During use, the liquid is guided into the groove and retained, forming a liquid film to isolate the inner surface of the stainless steel from the food, thereby further reducing food adhesion and better improving the non-stick performance of the stainless steel surface.

[0082] In addition, it can be seen that when all parameters are within the preferred range of the present invention, the heating uniformity and non-stick performance of the pot body assembly are better.

[0083] In the description of the present invention, it needs to be understood that the directions or positional relationships indicated by directional words such as "front, back, up, down, left, right", "horizontal, vertical, vertical, horizontal" and "top, bottom" are usually based on the directions or positional relationships shown in the drawings. They are only for the convenience of describing the present invention and simplifying the description. Unless otherwise specified, these directional words do not indicate or imply that the device or element referred to must have a specific direction or be constructed and operated in a specific direction. Therefore, they cannot be understood as limiting the scope of protection of the present invention; the directional words "inside and outside" refer to the inside and outside relative to the outline of each component itself.

[0084] For ease of description, spatially relative terms such as "above", "above", "on the upper surface of", "above", etc. may be used herein to describe the spatial positional relationship of a device or feature to other devices or features as shown in the figures. It should be understood that spatially relative terms are intended to include different orientations of the device in use or operation in addition to the orientation described in the figures. For example, if the device in the drawings is inverted, the device described as "above other devices or structures" or "above other devices or structures" will be positioned as "below other devices or structures" or "below other devices or structures". Thus, the exemplary term "above" can include both "above" and "below". The device can also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatially relative descriptions used here are interpreted accordingly.

[0085] In addition, it should be noted that the use of words such as "first" and "second" to limit components is only for the convenience of distinguishing the corresponding components. Unless otherwise stated, the above words have no special meaning and therefore cannot be understood as limiting the scope of protection of this utility model.

[0086] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that the present invention is susceptible to various modifications and variations. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A pot body assembly, characterized in that: include: A pot body (10) having a cooking cavity (11); a heating device (20), the heating device (20) being arranged below the pot body (10) to heat the pot body (10), the heating device (20) comprising a heating zone; Wherein, the ratio of the diameter (D1) of the heating zone to the maximum diameter (D2) of the cooking cavity (11) is (0.80-0.95):

1.

2. The pot body assembly according to claim 1, characterized in that: The ratio of the diameter (D1) of the heating zone to the maximum diameter (D2) of the cooking cavity (11) is (0.88-0.92):

1.

3. The pot body assembly according to claim 1, characterized in that: The heating device (20) further comprises a mounting frame (21) and a heating coil arranged on the mounting frame (21), wherein the heating coil forms the heating zone.

4. The pot body assembly according to claim 1, characterized in that: The generatrix of the side wall of the pot body (10) corresponding to the cooking cavity (11) includes an arc line.

5. The pot body assembly according to claim 1, characterized in that: The pot body (10) has a stainless steel inner surface (12), and the stainless steel inner surface (12) includes a plurality of mutually independent inverted truncated cone-shaped grooves (121), and the inverted truncated cone-shaped grooves (121) extend in a gradually shrinking manner from the groove mouth of the inverted truncated cone-shaped groove (121) to the groove bottom of the inverted truncated cone-shaped groove (121).

6. The pot body assembly according to claim 5, characterized in that: The diameters of the notch opening of the inverted truncated cone-shaped groove (121) and the groove bottom of the inverted truncated cone-shaped groove (121) are 0.3 to 0.6 mm, and the difference in diameters between the notch opening of the inverted truncated cone-shaped groove (121) and the groove bottom of the inverted truncated cone-shaped groove (121) is 0.05 to 0.1 mm.

7. The pot body assembly according to claim 6, characterized in that: The diameter of the notch of the inverted truncated cone-shaped groove (121) is 0.4 to 0.6 mm, and the diameter of the groove bottom of the inverted truncated cone-shaped groove (121) is 0.3 to 0.5 mm.

8. The pot body assembly according to claim 5, characterized in that: The depth of the inverted truncated cone-shaped groove (121) is 0.03 to 0.06 mm, and the angle between the generatrix of the groove wall of the inverted truncated cone-shaped groove (121) and the axis of the inverted truncated cone-shaped groove (121) is 22 to 28 degrees.

9. The pot body assembly according to claim 5, characterized in that: The distance between the notches of two adjacent inverted truncated cone-shaped grooves (121) is 0.2 to 0.3 mm.

10. A cooking utensil comprising a pot assembly, characterized in that: The pot body assembly is the pot body assembly according to any one of claims 1 to 9.

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