Electric cooker
By setting up drainage structure and sensors on the rice cooker, the problem of rice soup being unable to accurately measure temperature and overflow easily is solved, and the precise temperature measurement and overflow prevention effect of rice soup is achieved, which improves the accuracy and user experience of rice cooking.
Patent Information
- Application Number
- CN202422391458.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-30
- Publication Date
- 2025-08-12
- Estimated Expiration
- 2034-09-30
AI Technical Summary
The existing rice cooker cannot accurately contact the rice soup for temperature measurement, which causes the rice soup to overflow and affects the rice cooking effect and user experience.
A drainage structure is set on the cover of the rice cooker, and a drainage cavity and sensor are provided on the drainage structure. When the rice soup surging, it enters the drainage cavity and contacts the sensor to achieve accurate temperature measurement and prevent overflow.
It realizes accurate temperature measurement and effective spill prevention of rice soup, improving the accuracy and user experience of rice cooking.
Smart Images
Figure CN223208194U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the field of kitchen appliances, in particular to an electric rice cooker. Background Art
[0002] Due to structural limitations, existing electric rice cookers generally install a sensor on the inner bottom end surface of the lid. The sensor is provided with a protruding structure facing the cooking cavity of the inner pot. The sensor detects the temperature and achieves overflow prevention. However, when using the electric rice cooker, it is difficult for the user to accurately grasp the ratio of rice to water. When the user adds a large deviation in the ratio of rice to water to the cooking cavity, the rice soup in the cooking cavity easily rises and overflows the lid. During this process, the sensor cannot effectively prevent the rice soup from overflowing. The temperature detected by the sensor on the lid is mainly the temperature emitted from the cooking cavity, rather than directly contacting the rice soup to detect the temperature. As a result, the actual cooking temperature in the cooking cavity cannot be detected and determined in a timely manner, and the temperature measurement effect cannot be achieved accurately. When there is too much rice soup in the cooking cavity, the rice soup bubbles formed during the boiling process easily rise and overflow the lid, resulting in a poor user experience. At the same time, the overflow of rice soup will result in less rice soup in the cooking cavity, resulting in poor quality of cooked rice, which cannot meet the user's usage requirements. Utility Model Content
[0003] The present invention aims to solve at least one of the technical problems in the above-mentioned related technologies to a certain extent.
[0004] Therefore, the purpose of the utility model is to provide an electric rice cooker, which mainly solves the problem that the existing electric rice cooker cannot contact the rice soup to measure the temperature and the rice soup is easy to overflow.
[0005] An embodiment of the utility model provides an electric rice cooker, comprising a rice cooker body and a rice cooker lid, wherein the rice cooker body is provided with an inner pot, a heating element is provided on the lower side of the bottom of the inner pot, and the inner pot is provided with a cooking cavity, the rice cooker lid is configured to rotate relative to the rice cooker body to form an opening and closing structure for the cooking cavity, the rice cooker lid is provided with a drainage structure, the drainage structure is configured to be a convex structure facing the cooking cavity, and a drainage cavity is provided on the drainage structure, a sensor is provided in the drainage cavity or on one side of the drainage cavity, and the drainage cavity is in a communication structure with the cooking cavity;
[0006] When the pot cover forms a closing structure for the cooking cavity, a portion of the drainage structure at the lower end portion in the protruding direction is located in the cooking cavity and at least a portion of the drainage cavity is located in the cooking cavity;
[0007] When the rice soup in the cooking cavity is not surging, the end of the drainage structure is located above the liquid level of the rice soup in the cooking cavity. When the rice soup in the cooking cavity is surging, the end of the drainage structure is arranged to form a mutual structure with the surging rice soup to guide the rice soup to flow into the drainage cavity.
[0008] A structure is provided for the rice soup to flow through the drainage cavity, and the rice soup in the cooking cavity flows into the drainage cavity and then flows back into the cooking cavity;
[0009] When the rice soup flows through the drainage cavity, the sensor and the rice soup are in contact with each other to form a structure in which the sensor measures the temperature of the rice soup in contact.
[0010] The aforementioned electric rice cooker is provided with a drainage part on the drainage structure, and the drainage part is arranged as an inclined structure which is inclined from the middle position of the cooking cavity toward the outer position and from bottom to top. The drainage cavity is arranged at the upper end position of the drainage part on the side away from the middle position of the cooking cavity in the horizontal direction.
[0011] The aforementioned electric rice cooker is provided with a drainage cavity having two ends in a horizontal direction that are connected to each other to form a through-channel structure of the drainage cavity, and both ends of the drainage cavity are connected to the cooking cavity to allow rice soup to flow from the cooking cavity into the drainage cavity and then flow back into the cooking cavity.
[0012] In the aforementioned rice cooker, when the rice soup in the cooking cavity is not surging, the vertical distance H1 from the end position of the sensor downward to the liquid level of the rice soup in the cooking cavity is set to be smaller than the vertical distance H2 from the end position of the sensor upward to the top surface of the inner pot.
[0013] In the aforementioned rice cooker, when the rice soup in the cooking cavity is not surging, the vertical distance H3 from the liquid level of the rice soup in the cooking cavity to the end position of the drainage portion is set to be less than or equal to one tenth of the vertical distance H0 formed by the cooking cavity in the vertical direction.
[0014] In the aforementioned electric rice cooker, a baffle is provided on the drainage structure, at least a portion of the baffle is located above the drainage portion, and the drainage portion is arranged to project upward in the vertical direction to form a projection area that covers the baffle.
[0015] In the aforementioned electric rice cooker, the drainage chamber is configured to have a structure in which the cross-sectional area of the channel gradually decreases from one end close to the drainage portion toward the end away from the drainage portion, so that the rice soup entering the drainage chamber gradually gathers as it flows through.
[0016] In the aforementioned rice cooker, the end position of the sensor is arranged close to the bottom surface of the cavity wall of the drainage cavity and is in a non-contact structure, and the vertical height distance H4 of the area on the sensor for detecting temperature in the vertical direction is greater than or equal to half of the vertical height distance H5 formed by the area on the drainage cavity corresponding to the sensor position.
[0017] In the aforementioned electric rice cooker, the heating element forms a heating zone on the inner pot, and the end position of the drainage portion is arranged to be located within the projection area formed by projecting the heating zone upward in the vertical direction, thereby forming a structure in which the surging rice soup contacts the end position of the drainage portion and flows along the outer surface of the drainage portion toward the drainage cavity.
[0018] The aforementioned electric rice cooker also includes a control unit, which is electrically connected to the sensor and the heating element. The control unit is at least used to control and adjust the working state or working parameters of the heating element when the sensor contacts the rice soup to measure the temperature and feeds back a temperature signal.
[0019] Compared with the prior art, the present invention has the following beneficial effects:
[0020] The electric rice cooker of this solution guides the flow of surging rice soup by providing a drainage structure, and guides the rice soup to flow into the drainage cavity of the drainage structure, so that the sensor can contact the rice soup to measure the temperature, thereby achieving an accurate temperature measurement effect.
[0021] In this solution, the drainage structure can effectively guide the surging rice soup to flow, and realize temperature measurement by contacting the rice soup with the sensor in the cooking chamber, so as to timely detect the temperature of the rice soup, that is, to detect the actual temperature of the rice being cooked, to achieve the effect of accurate temperature measurement, and to achieve a better anti-overflow effect based on the temperature measurement effect of the sensor, effectively preventing the rice soup from overflowing.
[0022] In this solution, the drainage part can effectively enter the rice soup into the drainage cavity. The structure of the drainage cavity can enable the rice soup to be better gathered and then stably and reliably contact the sensor, so that the sensor can effectively contact the rice soup for temperature measurement, achieving better temperature measurement effect and anti-overflow effect.
[0023] In this solution, the drainage structure and the sensor structure can effectively detect the surging rice soup in advance, so as to timely control the working state or working parameters of the heating element, and then control the surging state of the rice soup, achieve better anti-overflow effect, and effectively prevent the rice soup from overflowing.
[0024] In this solution, the sensor and drainage structure are set up so that when the rice soup is not surging, the drainage structure does not contact the rice soup, and the rice soup and cooked rice can be fully cooked in the cooking chamber. When the rice soup is surging, the drainage structure can effectively form a guiding flow structure for the rice soup, so that the rice soup can stably and reliably enter the drainage chamber and be contacted by the sensor to detect the temperature, thereby achieving better temperature measurement and anti-overflow effects.
[0025] In this solution, the rice soup can form a structure on the drainage structure that flows through and flows back into the cooking cavity, so that the rice soup will not be stored in the drainage cavity, but a structure that flows through is formed in the drainage cavity. The rice soup will eventually flow back into the cooking cavity, and the surging effect of the rice soup is used to form the effect of the rice soup being contacted by the sensor to measure the temperature. The overall structure is simple, the cost is low, and the reliability is high.
[0026] In this solution, the drainage structure is set up so that the rice soup will be guided to contact the sensor when it surges to a certain height in the cooking chamber, instead of having the rice soup surge to a very high height before measuring the temperature. This can achieve the effect of timely measuring the temperature of the rice soup, so as to timely control the working state or working parameters of the heating element, thereby effectively preventing the rice soup from overflowing.
[0027] In this solution, it is also possible to effectively prevent the rice soup from overflowing during the process of being guided to flow. The structural settings of the flow blocking part and the drainage cavity can guide the rice soup to flow through better and flow back into the cooking cavity, making it difficult for the rice soup to continue to surge upward, thereby achieving a better anti-overflow effect. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 Schematic diagram of the structure of the rice cooker;
[0029] Figure 2 A schematic diagram of a drainage structure that guides the boiling rice soup in the cooking cavity into the drainage cavity to contact the sensor and then flow back into the cooking cavity;
[0030] Figure numerals: 1-pot body, 2-pot cover, 20-drainage structure, 201-drainage cavity, 202-drainage part, 203-flow blocking part, 21-sensor, 3-inner pot, 301-cooking cavity, 302-heating zone, 4-heating element, 5-control unit. DETAILED DESCRIPTION
[0031] In order to make the technical means, creative features, objectives and effects achieved by the present invention easier to understand, the present invention is further described below in conjunction with specific embodiments.
[0032] Embodiment: The electric rice cooker of the present utility model is as follows Figure 1 、 Figure 2As shown in the structure, the rice cooker is mainly used for cooking rice. The rice cooker of this scheme is provided with a drainage structure 20, which guides the surging rice soup to flow into the drainage chamber 201 through the drainage structure 20, so that the rice soup contacts the sensor 21 in the drainage chamber 201, and the sensor 21 contacts the rice soup for temperature measurement, so that an accurate detection temperature can be formed during the process of cooking rice, and the temperature can be detected by contacting the surging rice soup, thereby accurately detecting the actual cooking temperature of the rice in the cooking chamber 301, so as to better achieve the effect of precise temperature control. At the same time, the sensor 21 can also effectively contact and detect the surging rice soup bubbles, thereby achieving a better anti-overflow effect, effectively preventing the rice soup from overflowing outside the pot cover 2, and better meeting the user's usage requirements and improving the user's usage experience.
[0033] The electric rice cooker of the present invention comprises a pot body 1 and a pot lid 2. The pot body 1 is provided with an inner pot 3. The lower side of the bottom of the inner pot 3 is provided with a heating element 4. The heating element 4 can directly transfer heat to the inner pot 3 for heating or indirectly heat the inner pot 3. The inner pot 3 is provided with a cooking cavity 301. The cooking cavity 301 is used to hold water and rice. The water and rice are boiled in the cooking cavity 301 to produce rice soup, and finally the rice is cooked. The rice can be dry rice, porridge or congee, and the rice can be cooked according to a pre-set cooking program. The pot lid 2 is configured to rotate relative to the pot body 1 to form an opening and closing structure for the cooking cavity 301. The main feature is that the pot lid 2 can rotate and swing relative to the pot body 1. The rotation and swinging realizes that the pot lid 2 is covered on the pot body 1, or the pot lid 2 is upright on the pot body 1. The rotation and swinging of the pot lid 2 realizes The cooking cavity 301 has an open structure or a closed structure; wherein a drainage structure 20 is provided on the pot lid 2, and the drainage structure 20 is mainly used to guide the flow of the rice soup surging in the cooking cavity 301. The drainage structure 20 is set to a convex structure toward the cooking cavity 301, and a drainage cavity 201 is provided on the drainage structure 20, and the drainage cavity 201 is used for the rice soup to flow through its cavity. A sensor 21 is provided in the drainage cavity 201 or on one side of the drainage cavity 201, and the sensor 21 is used to perform contact temperature measurement on the rice soup flowing through the drainage cavity 201. The drainage cavity 201 is connected to the cooking cavity 301, so that when the rice soup in the cooking cavity 301 surges, it is guided by the drainage structure 20 to flow and enter the drainage cavity 201, and the rice soup is guided to the position of the sensor 21 to contact the sensor 21.
[0034] Among them, when the pot lid 2 forms a closing structure for the cooking cavity 301, a part of the lower end position of the drainage structure 20 in the convex direction is located in the cooking cavity 301 and at least a part of the drainage cavity 201 is located in the cooking cavity 301, so that the rice soup is located in the cooking cavity 301 to flow during the drainage process, and flows through the drainage cavity 201 in the cooking cavity 301, which can prevent the rice soup from surging and overflowing outside the cooking cavity 301, and realize that the rice soup can be concentrated in the cooking cavity 301 to surge and be guided by the drainage structure 20.
[0035] Specifically, when the rice soup in the cooking cavity 301 is not surging, the end of the drainage structure 20 is located above the liquid level of the rice soup in the cooking cavity 301. When the rice soup in the cooking cavity 301 is surging, the end of the drainage structure 20 is arranged to be in mutual structure with the surging rice soup to guide the flow of the rice soup so that the rice soup can flow into the drainage cavity 201. Specifically, when the pot cover 2 is closed on the pot body 1, the rice soup in the inner pot 3 is not surging during the heating process. The soup will not contact the drainage structure 20. When the inner pot 3 is continuously heated to make the concentration of the rice soup higher and the rice soup surges, the rice soup will surge due to boiling and produce rice soup bubbles, and then the rice soup will surge upward in a continuous surging effect. During the surging process of the rice soup, it will contact the drainage structure 20. At this time, the rice soup will enter the drainage cavity 201 under the guidance of the drainage structure 20, and realize the structure of contact between the rice soup and the sensor 21. The sensor 21 can be used to detect the temperature of the rice soup.
[0036] Among them, a structure is set up for the rice soup to flow through the drainage chamber 201, and a structure is formed in which the rice soup in the cooking chamber 301 enters the drainage chamber 201, flows through, and then flows back into the cooking chamber 301. The main structure is that the drainage chamber 201 is a channel structure with both ends open, so that the rice soup flows into the drainage chamber 201 from one end and flows out from the other end of the drainage chamber 201, thereby achieving that although the rice soup enters the drainage chamber 201, it will eventually flow back into the cooking chamber 301, and the sensor 21 is formed to contact the rice soup for temperature measurement during the process of the rice soup flowing through the drainage chamber 201, that is, when the rice soup flows through the drainage chamber 201, the sensor 21 and the rice soup are in contact with each other to form a structure for the sensor 21 to contact and measure the temperature of the rice soup. When the rice soup flows into the drainage chamber 201, it will contact the sensor 21, and at this time, the sensor 21 forms a structure for measuring the temperature of the rice soup.
[0037] In this solution, the specific structural part of the drainage structure 20 is provided with a drainage portion 202 on the drainage structure 20, and the drainage portion 202 is configured to be a structure extending downward, and the drainage portion 202 is configured to be an inclined structure inclined from the middle position of the cooking cavity 301 toward the external position and from bottom to top. The drainage cavity 201 is located at the upper end position of the drainage portion 202 on the side away from the middle position of the cooking cavity 301 in the horizontal direction. The inclined structure of the drainage portion 202 can guide the surging rice soup in the cooking cavity 301 to better flow along the inclined direction on the outer surface of the drainage portion 202, so that the surging rice soup is guided to flow upward along the inclined direction to enter the drainage cavity 201, and then the sensor 21 in the drainage cavity 201 can perform contact temperature measurement on the rice soup.
[0038] Specifically, the upper end of the drainage portion 202 is connected to the drainage cavity 201, and the outer surface of the drainage portion 202 is connected to the cavity wall of the drainage cavity 201 to form a path for the rice soup to flow through, so that the rice soup enters the drainage cavity 201 from the cooking cavity 301, so that the sensor 21 can contact the rice soup in the drainage cavity 201 to measure the temperature, and the sensor 21 does not need to be set up with a very long length structure to extend a long distance into the cooking cavity 301 to contact the rice soup for temperature measurement.
[0039] In this solution, full use is made of the rice soup that will produce rice bubbles in the boiling state. The rice soup bubbles will form a large amount of rice soup surging upward, which is an upwelling flow. The surging flow of the rice soup is used to guide it into the drainage cavity 201 through the drainage structure 20, and then the rice soup is contacted by the sensor 21 in the drainage cavity 201 for temperature measurement. In this way, the sensor 21 does not need to extend into a very long structure to enter the cooking cavity 301. The overall structure is simple and the cost is low. At the same time, the temperature measurement effect and the overflow prevention effect are good.
[0040] In order to further improve the stability and reliability of the temperature measurement between the sensor 21 in the drainage chamber 201 and the rice soup, in this solution, the two ends of the drainage chamber 201 are connected to each other in the horizontal direction to form a through-channel structure of the drainage chamber 201. In this way, the drainage chamber 201 is formed into a through-channel structure in the direction in which the rice soup flows through, and the two ends of the drainage chamber 201 are connected to the cooking chamber 301 to allow the rice soup to flow from the cooking chamber 301 into the drainage chamber 201 and flow through and back into the cooking chamber 301. The rice soup in the cooking chamber 301 surges and is guided by the guide portion to flow into the drainage chamber 201. In the cavity 201, the rice soup flows through the drainage cavity 201 and contacts the sensor 21 during the flow. The rice soup continues to flow downward through one end of the drainage part 202 away from the drainage cavity 201 and flows back into the cooking cavity 301. The whole process ensures that the rice soup only flows through the drainage cavity 201 and is not stored or contained in the drainage cavity 201. The surging rice soup can be continuously guided into the drainage cavity 201 to flow through, and the sensor 21 detects the temperature of the rice soup flowing through in real time, thereby improving the stability and reliability of the temperature measurement between the sensor 21 and the rice soup in the drainage cavity 201.
[0041] In order to achieve a better anti-overflow effect, in this solution, when the rice soup in the cooking cavity 301 is not surging, the vertical distance H1 from the end position of the sensor 21 to the liquid level of the rice soup in the cooking cavity 301 is set to be smaller than the vertical distance H2 from the end position of the sensor 21 to the top surface of the inner pot 3. In this way, the vertical distance between the end position of the sensor 21 and the liquid level of the rice soup is relatively small, so that the rice soup can enter the drainage cavity 201 and contact the sensor 21 at a shorter distance when surging. At the same time, this makes the vertical distance between the end position of the sensor 21 and the top surface of the inner pot 3 relatively large, so that the rice soup is not likely to overflow upward to the top of the cooking cavity 301 during the surging and upward flow process. That is, the rice soup is not likely to contact the pot cover 2 or overflow outside the pot cover 2 in the surging state, thereby achieving a better anti-overflow effect.
[0042] In order to achieve that the drainage portion 202 can better contact the surging rice soup to guide the rice soup to flow upward into the drainage chamber 201, in this solution, when the rice soup in the cooking chamber 301 is not surging, the vertical distance H3 from the liquid level of the rice soup in the cooking chamber 301 to the end position of the drainage portion 202 is set to be less than or equal to one tenth of the vertical distance H0 formed in the vertical direction of the cooking chamber 301. In this way, when the rice soup is not surging, there is a relatively small distance between the end position of the drainage portion 202 and the liquid level of the rice soup, so that when the rice soup is surging, part of the rice soup can be drained out. During the surging process, it will contact the end position of the drainage part 202, thereby enabling the rice soup to flow toward the drainage cavity 201 on the outer surface of the drainage part 202; it is understandable that if the distance between the end position of the drainage part 202 and the liquid level of the rice soup is relatively large when the rice soup is not surging, the rice soup needs to surge more violently and at a higher height before it can contact the drainage part 202 to move. At this time, the surging rice soup is likely to be guided by the drainage part 202 and then surge upward quickly, causing the rice soup to overflow outside the pot cover 2, resulting in poor anti-overflow effect.
[0043] Optionally, when the rice soup in the cooking cavity 301 is not surging, the vertical distance H3 from the liquid level of the rice soup in the cooking cavity 301 to the end position of the drainage portion 202 is set to be less than or equal to one twelfth of the vertical distance H0 formed by the cooking cavity 301 in the vertical direction. At this time, the overflow prevention effect is better, and the rice soup can just surge slightly to contact the end position of the drainage portion 202 and then be guided to flow by the drainage portion 202.
[0044] In order to further improve the anti-overflow effect and better guide the rice soup into the drainage chamber 201 to be contacted by the sensor 21 for temperature detection, in this solution, a baffle 203 is provided on the drainage structure 20, and the baffle 203 is arranged to extend toward the middle position of the cooking cavity 301, and at least a part of the baffle 203 is located above the drainage portion 202 to form a baffle 203 that can block the rice soup guided by the drainage portion 202 to flow upward, preventing the rice soup from continuing to surge under the guidance of the drainage portion 202 and overflowing to the outside of the pot cover 2. The projection area formed by projecting the portion 202 upward in the vertical direction is constituted to have a covering structure for the baffle portion 203, so that the rice soup guided by the portion for guiding the flow of the rice soup formed in the entire area of the drainage portion 202 can be blocked by the baffle portion 203 at the upper position of the drainage portion 202 when it moves upward, thereby preventing the rice soup from continuously surging, achieving a better anti-overflow effect, and achieving the rice soup to fall back onto the drainage portion 202 after being blocked, so as to better enable the drainage portion 202 to guide the rice soup to flow into the drainage cavity 201.
[0045] In order to further improve the stability and reliability of the temperature measurement by contact between the sensor 21 and the rice soup in the drainage chamber 201, in this solution, the drainage chamber 201 is configured to have a structure in which the cross-sectional area of the channel gradually decreases from the end close to the drainage portion 202 toward the end away from the drainage portion 202, so as to form a structure in which the rice soup entering the drainage chamber 201 gradually gathers and flows during its flow. Specifically, when the surging rice soup is guided from the drainage portion 202 to flow into the drainage chamber 201, the cross-sectional area structure of the drainage chamber 201 enables the rice soup to gradually gather and flow during its flow through the drainage chamber 201, which enables the rice soup to flow relatively concentratedly, so that the rice soup can effectively contact the sensor 21. In this process, some rice soup bubbles will be dissipated to ensure that the sensor 21 is in stable and effective contact with the rice soup, thereby improving the effectiveness and stability of the rice soup contacting the sensor 21, and further achieving the stability and reliability of the sensor 21 contacting the rice soup for temperature measurement.
[0046] Among them, the drainage chamber 201 can be set to a structure with a large inlet and a small outlet from the end close to the drainage part 202 toward the end away from the drainage part 202, that is, the end of the drainage chamber 201 close to the drainage part 202 is set to a large-mouth structure so that more rice soup can enter the drainage chamber 201 from the large-mouth structure, and the end of the drainage chamber 201 away from the drainage part 202 is set to a small-mouth structure so that a relatively small amount of rice soup can flow out from the small-mouth structure and flow back into the cooking chamber 301. In this process, since the rice soup flows through the structure with a large inlet and a small outlet, a certain aggregation effect of the rice soup will be achieved in the drainage chamber 201. Only after part of the rice soup is aggregated and flows in the drainage chamber 201 can it flow out through the small-mouth structure to the cooking chamber 301, thereby improving the effectiveness and stability of the rice soup contacting the sensor 21.
[0047] In order to further improve the stability of the sensor 21 in contacting the rice soup flowing through the drainage chamber 201, and thereby improve the stability and accuracy of the contact temperature measurement, in this solution, the end position of the sensor 21 is set close to the bottom surface of the cavity wall of the drainage chamber 201 and is in a non-contact structure. In this way, even if only a small amount of rice soup flows through the drainage chamber 201, it can be effectively contacted by the end position of the sensor 21. When a large amount of rice soup enters the drainage chamber 201 and flows through, it can effectively form a submerged structure for the end position of the sensor 21. The structure of the sensor 21 enables the end position of the sensor 21 to stably and effectively contact the rice soup for temperature measurement. At the same time, the end position of the sensor 21 does not contact the bottom surface of the cavity wall of the drainage chamber 201, which can reduce the rice grains in the rice soup. Interference with the temperature measurement of the sensor 21 can prevent rice grains from adhering to or accumulating at the end position of the sensor 21, thereby keeping the end position of the sensor 21 in a clean state to contact the rice soup for detection and temperature measurement, thereby achieving better stability and reliability in the detection and temperature measurement, and the vertical height distance H4 of the area on the sensor 21 used for detecting the temperature in the vertical direction is set to be greater than or equal to half of the vertical height distance H5 formed by the area corresponding to the position of the sensor 21 on the drainage chamber 201, so that the part of the sensor 21 located in the drainage chamber 201 has a higher range area to contact the rice soup for temperature measurement, so that the contact area and contact height of the sensor 21 when the rice soup flows through the drainage chamber 201 are larger, and the contact height is higher, thereby achieving better stability and reliability in the detection and temperature measurement.
[0048] Optionally, a vertical height distance H4 of a region on the sensor 21 for detecting temperature in the vertical direction is greater than or equal to two-thirds of a vertical height distance H5 formed by a region on the drainage cavity 201 corresponding to the position of the sensor 21 .
[0049] Optionally, a vertical height distance H4 of a region on the sensor 21 for detecting temperature is smaller than a vertical height distance H5 formed by a region on the drainage cavity 201 corresponding to the position of the sensor 21 .
[0050] Among them, the area portion on the drainage chamber 201 corresponding to the position of the sensor 21 is the area position portion corresponding to the portion of the sensor 21 located in the drainage chamber 201. This area position portion is used to surround or wrap the sensor 21 in the drainage chamber 201. When the rice soup flows through this area position portion, it contacts the rice soup, so that the sensor 21 can perform contact temperature measurement on the rice soup.
[0051] The vertical height distance H5 formed by the area corresponding to the position of the sensor 21 on the drainage cavity 201 is the outer diameter value formed by the area.
[0052] In this solution, in order to better guide the rice soup into the drainage cavity 201 for flowing through, the heating element 4 forms a heating area 302 on the inner pot 3. The heating area 302 can be a heat transfer area formed by direct contact heat transfer, or a heating area formed by indirect induction heating. The heating area 302 is mainly used to heat a part of the inner pot 3. The area corresponding to the heating area 302 on the inner pot 3 will form a concentrated heating effect. The part of the cooking cavity 301 on the inner pot 3 corresponding to the heating area 302 will make the rice soup boil and surge, so that the rice soup surges upward. A large number of rice soup bubbles are formed in the surging process of the rice soup, and a large number of rice soup bubbles are stacked and surged to form the rice soup surging upward. In order to achieve the effect, the end position of the drainage part 202 is set to be located in the projection area formed by the heating zone 302 projected upward in the vertical direction, thereby forming a structure in which the surging rice soup contacts the end position of the drainage part 202 and flows along the outer surface of the drainage part 202 toward the drainage cavity 201. In this way, the rice soup surging in the cooking cavity 301 can directly contact the end position of the drainage part 202 during the upward surging process, so that the surging rice soup can flow into the outer surface of the drainage part 202 more easily and better and then flow continuously upward along the outer surface of the drainage part 202, and finally the rice soup is more easily guided to flow into the drainage cavity 201, thereby achieving the reliability and stability of the sensor 21 contacting the rice soup for temperature measurement.
[0053] Among them, the inclined structure of the drainage part 202 and the end position of the drainage part 202 are located in the projection area formed by projecting the heating zone 302 upward in the vertical direction, so that the surging rice soup can be better and more easily guided by the drainage part 202, and then the surging rice soup can enter the drainage cavity 201 more easily and stably, and flow stably through the drainage cavity 201, and then flow back into the cooking cavity 301. In the process of the rice soup flowing, it can contact the sensor 21, and the rice soup can be contacted by the sensor 21 for temperature measurement, thereby achieving better temperature measurement effect and overflow prevention effect.
[0054] This solution also includes a control unit 5, which is electrically connected to the sensor 21 and the heating element 4. The control unit 5 is at least used to control and adjust the working state or working parameters of the heating element 4 when the sensor 21 contacts the rice soup to measure the temperature and feeds back the temperature signal. After the sensor 21 contacts the rice soup, it detects the temperature of the rice soup and feeds back the temperature signal to the control unit 5. The control unit 5 compares the temperature signal with a preset threshold according to a set program based on the received temperature signal, and then controls the working state or working parameters of the heating element 4 according to the comparison result, thereby achieving not only the effects of accurate temperature measurement and accurate temperature control, but also a better overflow prevention effect.
[0055] It can be understood that by controlling the working state or working parameters of the heating element 4, the temperature value detected by the control sensor 21 can be controlled, the degree of rice soup surging can be controlled, and the effect of accurate temperature measurement and effective overflow prevention can be achieved.
[0056] Among them, the working state of the heating element 4 is mainly to control the heating to stop heating or control the heating to start heating. For example, when the sensor 21 contacts the rice soup to measure the temperature and feedback the temperature signal, if the detected temperature value meets the preset temperature value at this time, the heating element 4 is controlled to stop heating. At this time, the boiling state of the rice soup will gradually become smaller or even gradually change from a boiling state to a non-boiling state, which can effectively achieve the anti-overflow effect. Of course, the heating element 4 can be controlled to restart heating according to the preset temperature value to cook the rice soup and rice to achieve the cooking effect of the rice.
[0057] Among them, the working parameters of the heating element 4 are mainly working time, working power, etc. For example, when the sensor 21 contacts the rice soup to measure the temperature and feed back the temperature signal, if the detected temperature value meets the preset temperature value, the working power of the heating element 4 is controlled to be reduced or the working time is shortened. At this time, the boiling state of the rice soup will gradually become smaller or even gradually change from a boiling state to a non-boiling state, which can effectively achieve the anti-overflow effect. Of course, the working power of the heating element 4 can be increased or the working time can be extended according to the preset temperature value to boil the rice soup and rice, thereby achieving the cooking effect of the rice.
[0058] It can be understood that in this solution, multiple sets of preset temperature values are set accordingly, and multiple sets of preset temperature values are set during the entire cooking stage. When the temperature value detected by the sensor 21 meets the preset temperature value, the working state or working parameters of the heating element 4 can be controlled by the control unit 5 to achieve better cooking effect and anti-overflow effect.
[0059] In this solution, the heating element 4 can be a heating plate, a heating tube or an electromagnetic coil plate, etc.
[0060] In this solution, scale lines can be set on the side wall of the cooking cavity 301 to determine the height of the liquid level in the cooking cavity 301. There can be a maximum scale line and a minimum scale line. The scale lines can be set to guide the user to add water.
[0061] The electric rice cooker of this solution can achieve a better effect of accurate temperature measurement during the process of cooking rice, and thus can achieve a better effect of precise temperature control. At the same time, it can also achieve a better anti-overflow effect, effectively preventing the problem of rice soup overflowing during the cooking process of rice; in particular, the anti-overflow effect is better for cooking porridge or congee, and the cooking effect of porridge and congee is good and the taste is better.
[0062] Anything not mentioned in this plan can be achieved by adopting or drawing on existing technologies.
[0063] Working principle: The electric rice cooker of this scheme can be used to cook rice, which can be dry rice, porridge or congee. During the cooking process, the drainage structure 20 is used to guide the surging rice soup to enter the drainage cavity 201 in the drainage structure 20. The rice soup enters the drainage cavity 201 and then contacts the sensor 21, realizing the temperature measurement effect of the sensor 21 on the rice soup. Based on the temperature measurement effect of the sensor 21, the working state or working parameters of the heating element 4 can be controlled, thereby achieving the effect of precise temperature control and better anti-overflow effect. The surging state of the rice soup in the cooking cavity 301 is controlled based on the temperature value of the rice soup detected by the sensor 21, thereby effectively preventing the rice soup from surging too high and overflowing outside the pot cover 2, thereby improving the cooking effect of the rice and improving the user experience.
[0064] Those skilled in the art will understand that the above-mentioned embodiments are specific examples for realizing the present invention, and in actual applications, various changes can be made thereto in form and details without departing from the spirit and scope of the present invention, and all are within the scope of protection of the present invention.
Claims
1. An electric rice cooker comprising a main body and a lid, wherein the main body is provided with an inner pot, a heating element is provided on the lower side of the bottom of the inner pot, and the inner pot is provided with a cooking cavity, and the lid is arranged to be rotatable relative to the main body to form an opening and closing structure for the cooking cavity, characterized in that: The pot cover is provided with a drainage structure, which is arranged to be a convex structure toward the cooking cavity, and a drainage cavity is provided on the drainage structure, a sensor is provided in the drainage cavity or on one side of the drainage cavity, and the drainage cavity is connected to the cooking cavity; When the pot cover forms a closing structure for the cooking cavity, a portion of the drainage structure at the lower end portion in the protruding direction is located in the cooking cavity and at least a portion of the drainage cavity is located in the cooking cavity; When the rice soup in the cooking cavity is not surging, the end of the drainage structure is located above the liquid level of the rice soup in the cooking cavity. When the rice soup in the cooking cavity is surging, the end of the drainage structure is arranged to form a mutual structure with the surging rice soup to guide the rice soup to flow into the drainage cavity. A structure is provided for the rice soup to flow through the drainage cavity, and the rice soup in the cooking cavity flows into the drainage cavity and then flows back into the cooking cavity; When the rice soup flows through the drainage cavity, the sensor and the rice soup are in contact with each other to form a structure in which the sensor measures the temperature of the rice soup in contact.
2. The electric rice cooker according to claim 1, wherein: A drainage part is provided on the drainage structure, and the drainage part is configured as an inclined structure that is inclined from the middle position of the cooking cavity toward the outer position and from bottom to top. The drainage cavity is arranged at the upper end position of the drainage part on the side away from the middle position of the cooking cavity in the horizontal direction.
3. The electric rice cooker according to claim 2, wherein: The two ends of the drainage cavity are arranged to be connected to each other in the horizontal direction to form a through-channel structure of the drainage cavity, and the two ends of the drainage cavity are arranged to be connected to the cooking cavity to allow rice soup to flow from the cooking cavity into the drainage cavity and then flow back into the cooking cavity.
4. The electric rice cooker according to claim 3, characterized in that: When the rice soup in the cooking cavity is not surging, the vertical distance H1 from the end position of the sensor downward to the liquid level of the rice soup in the cooking cavity is set to be smaller than the vertical distance H2 from the end position of the sensor upward to the top surface of the inner pot.
5. The electric rice cooker according to claim 3, characterized in that: When the rice soup in the cooking cavity is not surging, the vertical distance H3 from the liquid level of the rice soup in the cooking cavity to the end position of the drainage portion is set to be less than or equal to one tenth of the vertical distance H0 formed by the cooking cavity in the vertical direction.
6. The electric rice cooker according to claim 4 or 5, characterized in that: The drainage structure is provided with a baffle, at least a part of which is located above the drainage structure, and the drainage structure is provided with a projection area formed by projecting the baffle upward in the vertical direction to cover the baffle.
7. The electric rice cooker according to claim 4 or 5, characterized in that: The drainage cavity is configured to have a structure in which the cross-sectional area of the channel gradually decreases from one end close to the drainage portion toward the end away from the drainage portion, so as to form a structure in which the rice soup entering the drainage cavity gradually gathers as it flows through.
8. The electric rice cooker according to claim 4 or 5, characterized in that: The end position of the sensor is set close to the bottom surface of the cavity wall of the drainage cavity and is in a non-contact structure, and the vertical height distance H4 of the area on the sensor for detecting temperature in the vertical direction is greater than or equal to half of the vertical height distance H5 formed by the area corresponding to the sensor position on the drainage cavity.
9. The electric rice cooker according to claim 4 or 5, characterized in that: The heating element forms a heating zone on the inner pot, and the end position of the drainage part is arranged within the projection area formed by projecting the heating zone upward in the vertical direction, thereby forming a structure in which the surging rice soup contacts the end position of the drainage part and flows along the outer surface of the drainage part toward the drainage cavity.
10. The electric rice cooker according to any one of claims 1 to 5, characterized in that: It also includes a control unit, which is electrically connected to the sensor and the heating element. The control unit is at least used to control and adjust the working state or working parameters of the heating element when the sensor contacts the rice soup to measure the temperature and feeds back a temperature signal.