Electric steamer

Abstract

An electric steamer comprises a steamer assembly, a lower steaming piece, an upper steaming piece, a lower surrounding steaming piece and an upper surrounding steaming piece, a first steaming cavity is formed above the lower steaming piece, and a second steaming cavity is formed above the upper steaming piece; a first steam opening is formed in the lower steaming piece, and the connection position of the first steam opening and the first steaming cavity is located below the center position of the height distance of the lower surrounding steaming piece or located below the bottom end face of the lower surrounding steaming piece; a steam channel is formed in the lower steaming part; a second steam opening is formed in the lower steaming piece; a third steam opening is formed in the upper steaming piece and is of a structure communicated with the steam channel and the second steaming cavity; the connection position of the third steam port and the second steaming cavity is located below the center position of the height distance of the upper surrounding steaming piece or located below the bottom end face of the upper surrounding steaming piece; according to the scheme, the problems that when an existing electric steamer conducts steam cooking in different areas, the steam amount is small, steam is not prone to being concentrated, and the cooking effect is poor are solved, and the problem that much condensate water exists is further solved.

Description

Technical Field

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

[0002] Existing electric steamers primarily utilize steam cooking to achieve a desired effect on food. To prevent flavor transfer during steam cooking of different ingredients, a zoned steam cooking structure is employed, with upper and lower cooking spaces configured to hold different types of food, respectively. Separate steam supply zones are then provided to achieve this zoned cooking effect. However, the overall complexity of the zoned steam supply in existing structures hinders efficient steam flow for centralized steam cooking. Furthermore, the relatively low steam volume results in the upper cooking space taking a relatively long time to reach the steam cooking temperature, thereby impacting the cooking effect. Furthermore, existing electric steamers are prone to generating a significant amount of condensation during the cooking process, which can easily wet the food, impacting the cooking effect. 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] To this end, the purpose of the present invention is to provide an electric steamer, which mainly solves the problems of small steam volume, difficult steam concentration and poor cooking effect when steam cooking in different areas in existing electric steamers, and further solves the problem of large amount of condensed water.

[0005] The embodiment of the utility model provides an electric steamer, comprising a pot assembly, wherein the pot assembly is provided with a pot, the pot is provided with a cooking cavity, and further comprises a lower steaming part and an upper steaming part, wherein the lower steaming part is configured to be detachably placed on the pot assembly;

[0006] The steaming machine further comprises a lower surrounding steaming member, the lower surrounding steaming member is located between the lower steaming member and the upper steaming member, the lower surrounding steaming member is configured to be detachably placed on the lower steaming member, and the upper steaming member is configured to be detachably placed on the lower surrounding steaming member;

[0007] A first steaming chamber is provided above the lower steaming part, and a second steaming chamber is provided above the upper steaming part;

[0008] The lower steaming member is provided with a first steam port, and the first steam port is configured to be in communication with the cooking cavity and the first steaming cavity respectively, so that the cooking cavity and the first steaming cavity are in communication with each other, and a junction position where the first steam port is in communication with the first steaming cavity is located below the center position of the height distance of the lower surrounding steaming member or below the bottom end surface of the lower surrounding steaming member;

[0009] The lower steaming part is provided with a steam channel extending in the vertical direction;

[0010] A second steam port is provided on the lower steaming member in an area where the steam channel is projected downward from a projection area formed on the lower steaming member. The second steam port is configured to be in communication with the cooking cavity and the steam channel respectively.

[0011] A third steam port is provided on the upper steaming member in an area located on a projection area formed by the steam channel projecting upward on the upper steaming member. The third steam port is configured to be in communication with the steam channel and the second steam chamber respectively.

[0012] It also includes an upper steaming part, which is configured to be detachably placed on the upper steaming part, and the intersection where the third steam port is connected to the second steaming chamber is located below the center position of the height distance of the upper steaming part or below the bottom end surface of the upper steaming part.

[0013] In the aforementioned electric steamer, the lower steaming part is configured to have a hollow structure to form a first steaming chamber, and the upper steaming part is configured to have a hollow structure to form a second steaming chamber, and the first steaming chamber and the second steaming chamber are configured to have independent cavity structures, so that the steam in the first steaming chamber and the steam in the second steaming chamber are configured to be structures that cannot enter each other.

[0014] The aforementioned electric steamer has an outer portion provided on the lower steaming part, the outer portion is provided in a ring-shaped structure, and an enclosure portion is provided on the inner side of the outer portion. A steam channel is formed between the outer wall surface of the enclosure portion and the inner wall surface of the outer portion, and the spatial distance formed between the outer wall surface of the enclosure portion and the inner wall surface of the outer portion is the width distance L0 of the steam channel.

[0015] In the aforementioned electric steamer, the outer wall surface of the enclosure constitutes a part of the channel wall of the steam channel, and the inner wall surface of the enclosure constitutes a part of the cavity wall of the first steaming cavity, so that the enclosure is heated before the steam enters the first steaming cavity.

[0016] The aforementioned electric steamer has a first space distance L1 formed on the outer portion in the left-right direction and a second space distance L2 formed in the front-back direction, the first space distance L1 is set to be greater than the second space distance L2, and the width distance L0 of the steam channel is set to be within the second space distance L2;

[0017] The steam channel is further configured to extend in the left-right direction to have a length L3 , and the length L3 of the steam channel is configured to be within the first spatial distance L1 .

[0018] In the aforementioned electric steamer, the length L3 of the steam channel in the left-right direction is set to be greater than or equal to three times the width L0 of the steam channel in the front-back direction;

[0019] Alternatively, the length L3 of the steam channel in the left-right direction is set to be greater than or equal to two-thirds of the first spatial distance L1;

[0020] Alternatively, the width L0 of the steam passage in the front-to-back direction is set to be greater than or equal to the diameter of the second steam port for steam to pass through;

[0021] Alternatively, the width distance L0 of the steam channel in the front-to-back direction is set to be less than or equal to one quarter of the second space distance L2;

[0022] Alternatively, the width distance L0 of the steam passage formed in the front-to-back direction is set to be less than or equal to one quarter of the second space distance L2 and greater than or equal to one eighth of the second space distance L2.

[0023] The aforementioned electric steamer has a front enclosure and a rear enclosure that are positioned opposite to each other in the front-to-back direction, and partitions are provided on the inner sides of the front enclosure and the rear enclosure to form steam channels on the inner sides of the front enclosure and the rear enclosure.

[0024] In the aforementioned electric steamer, the steam channel is configured to penetrate vertically up and down, so that the upper end of the steam channel is vertically connected to the third steam port, and the lower end of the steam channel is vertically connected to the second steam port.

[0025] Alternatively, a partition is provided in the steam passage, and the partition is provided in a structure extending in a vertical direction to divide the steam passage into a plurality of passages.

[0026] In the aforementioned electric steamer, the number of the second steam ports is set to be multiple, and at least a portion of the second steam ports are arranged in a distribution structure with spaced positions relative to each other in the front-to-back direction;

[0027] Alternatively, the number of the first steam ports is set to be multiple and at least a portion of the first steam ports are arranged in a distribution structure with intervals and relative positions in the left-right direction;

[0028] Alternatively, the number of the second steam ports is greater than the number of the first steam ports, or the total area for steam to pass formed by providing a plurality of second steam ports is greater than the total area for steam to pass formed by providing a plurality of first steam ports.

[0029] In the aforementioned electric steamer, the first steam port is arranged to be located in an area of the lower steaming member excluding a projection area formed by the steam channel projected downward on the lower steaming member, and the first steam port and the second steam port are arranged to be staggered in an annular direction;

[0030] Alternatively, the first steam port and the second steam port are both located on the lower steaming member in a region close to the inner wall surface of the outer portion so that the first steam port and the second steam port are both located away from the central vertical axis of the first steaming chamber;

[0031] Alternatively, the third steam port is arranged on the upper steaming part in a region close to the inner wall of the upper surrounding steaming part so that the third steam port is configured to be away from the central vertical axis of the second steaming chamber.

[0032] In the aforementioned electric steamer, most of the area on the lower steaming part except the first steam port and the second steam port is configured to form a shielding structure for the cooking cavity so that steam can only move upwards into the first steaming cavity through the first steam port and move upwards into the steam channel through the second steam port;

[0033] And / or, most of the area on the upper steaming part except the third steam port is constructed to form a shielding structure for the first steaming chamber so that steam can only move upward into the second steaming chamber through the second steam port, the steam channel, and the third steam port in sequence.

[0034] In the aforementioned electric steamer, a lower holding portion is provided on the lower steaming part, the lower holding portion is provided with a convex structure facing upward, and a lower return portion is provided on the outer side of the lower holding portion in a horizontal direction and has a concave structure facing downward, the area formed by the lower holding portion in the horizontal direction is larger than the area formed by the lower return portion in the horizontal direction, and the first steam port and the second steam port are provided on the lower return portion to form a penetrating structure;

[0035] And / or, an upper holding portion is provided on the upper steaming part, the upper holding portion is configured to be a convex structure facing upward, and an upper reflow portion is provided on the outer side of the upper holding portion in the horizontal direction and is concave in structure facing downward, the area formed by the upper holding portion in the horizontal direction is larger than the area formed by the upper reflow portion in the horizontal direction, and a third steam port is provided on the upper reflow portion to form a through structure.

[0036] Compared with the prior art, the present invention has the following beneficial effects:

[0037] In this solution, a first steaming chamber and a second steaming chamber are provided, and the two are set as independent structures, which can achieve the effect of steam cooking different types of food in different areas, thereby effectively preventing the problem of cross-flavoring, better maintaining the original smell of the food, and thus improving the cooking effect of the food.

[0038] In this solution, the structural arrangement of the lower steaming part and the first steam port can enable the steam in the cooking cavity to effectively enter the first steaming cavity, effectively increase the amount of steam entering the first steaming cavity, and form a concentrated movement effect from the outside to the inside in the first steaming cavity, so that the steam can be more easily concentrated in the central area of the first steaming cavity to concentrate the heating of the food, thereby improving the cooking effect of the food.

[0039] In this solution, the structural arrangement of the lower steaming part, the second steam port, the steam channel and the third steam port can enable the steam in the cooking cavity to effectively enter the steam channel and then enter the second steaming cavity, thereby effectively increasing the amount of steam entering the steam channel and forming a concentrated movement effect from the outside to the inside in the second steaming cavity, so that the steam can be more easily concentrated in the middle area of the second steaming cavity to concentrate the heating of the food, thereby improving the cooking effect of the food.

[0040] In this solution, the structural setting of the steam channel can realize that the steam in the cooking chamber is supplied to the second steaming chamber separately through the steam channel, so that the food in the second steaming chamber can be steam-cooked independently, and then achieve the effect of independent steam cooking of the food in the first steaming chamber, that is, the effect of steam cooking different types of food in different areas can be achieved, which can effectively prevent the problem of cross-flavoring.

[0041] In this solution, the structural setting of the steam channel is also conducive to the reasonable distribution of the spatial area in the first steaming chamber, so that the fish can be placed in the first steaming chamber for steam cooking without affecting the placement of the fish in the first steaming chamber. At the same time, it is also convenient for users to place or take out the ingredients in the first steaming chamber in the left and right directions, thereby improving the user experience of the electric steamer.

[0042] In this solution, the structural setting of the steam channel is conducive to better concentrating the steam into the second steam chamber, thereby achieving a heating effect on the enclosure before the steam in the cooking chamber enters the first steam chamber, thereby reducing the generation of condensation water on the inner wall surface of the enclosure.

[0043] In this solution, the structural arrangement and position distribution arrangement of the lower steaming part, the first steam port and the second steam port are conducive to improving the effect of the steam in the cooking cavity entering separately, and at the same time are conducive to increasing the amount of steam entering, and at the same time can achieve better concentration of steam, thereby achieving better cooking effects.

[0044] In this solution, the steam channel is arranged on the inner side of the front and rear enclosures in the front-to-back direction, so that the steam in the cooking cavity can move into the steam channel within a shorter flow distance, and then enter the second steam cavity through the steam channel, so that the steam can quickly enter the second steam cavity in a shorter time. This can shorten the time difference between the steam entering the first steam cavity and the second steam cavity, and prevent the problem that it takes a long time for the steam to enter the second steam cavity, resulting in a large temperature difference between the first steam cavity and the second steam cavity for a long time.

[0045] In this solution, the structure of the steam channel on the lower steaming part is set to achieve a structure in which the enclosure is heated before the steam enters the first steaming chamber. In this way, the temperature difference between the steam and the inner wall surface of the enclosure can be effectively reduced when the steam enters the first steaming chamber, thereby effectively reducing the generation of condensation water on the inner wall surface of the enclosure and improving the cooking effect of the food.

[0046] In this solution, the structural arrangement of the first steam port, the second steam port, the steam channel and the third steam port ensures that when the steam enters the first steaming chamber, it will first contact the inner wall surface of the lower surrounding steaming part, and when the steam enters the second steaming chamber, it will first contact the inner wall surface of the upper surrounding steaming part. This can effectively reduce the generation of condensed water on the cavity wall position corresponding to the central area of the first steaming chamber and the second steaming chamber, effectively prevent the condensed water from wetting the food, and realize that the condensed water can be gathered and refluxed through the first steam port, the second steam port and the third steam port and fall back into the cooking chamber.

[0047] In this solution, the structural arrangement of the first steam port, the second steam port, the steam channel and the third steam port can also effectively guide the condensed water to converge and fall back, thereby enabling the condensed water to be effectively concentrated and flow back and forth and finally fall back into the cooking cavity, thereby preventing the problem of condensed water concentrating in the first steam cavity and the second steam cavity and wetting the food.

[0048] In this solution, the overall structure of the steam passage structure is simple, which can better guide the steam into different areas, and is conducive to the concentration of steam in the first steaming chamber and the second steaming chamber, and realizes that the temperature difference between the first steaming chamber and the second steaming chamber is relatively small, and the time for which the temperature difference exists is relatively short, thereby achieving better cooking effects even in a structure where different types of ingredients are cooked in different areas. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] Figure 1 A three-dimensional schematic diagram of a lower surrounding steaming part placed on a lower steaming part;

[0050] Figure 2 Schematic diagram of the bottom three-dimensional structure of the lower steaming part;

[0051] Figure 3 A schematic diagram of the structure consisting of the lower surrounding steaming element and the lower steaming element, and a schematic diagram of the steam flow in the first steaming chamber;

[0052] Figure 4 is a schematic diagram of the cross-sectional structure in the left-right direction and a schematic diagram of the steam in the cooking cavity entering the first steam cavity through the first steam port;

[0053] Figure 5 A schematic diagram of the cross-sectional structure in the front-to-back direction and a schematic diagram of the steam in the cooking cavity entering the steam channel through the second steam port and moving upward;

[0054] Figure 6 A three-dimensional schematic diagram of a lower steaming part, a lower surrounding steaming part, an upper steaming part and an upper surrounding steaming part;

[0055] Figure 7 A schematic diagram of the three-dimensional structure composed of the lower steaming part, the upper steaming part and the upper steaming part, and a schematic diagram of the flow of steam through the steam channel;

[0056] Figure 8 A schematic diagram showing steam in the cooking cavity entering the first steam cavity and the upper steaming member forming a shielding structure covering most of the first steam cavity, and the first steam cavity and the second steam cavity being independent cavities;

[0057] Figure 9 A schematic diagram of steam in the cooking cavity entering the steam channel through the second steam port and then entering the second steam cavity through the third steam port;

[0058] Figure markings: 1-pot assembly, 101-pot, 102-cooking cavity, 2-lower steaming part, 201-first steam port, 202-second steam port, 203-lower holding part, 204-lower reflux part, 3-lower surrounding steaming part, 301-first steaming cavity, 302-steam channel, 3021-compartment part, 303-peripheral part, 3031-front surrounding part, 3032-rear surrounding part, 304-partition part, 4-upper steaming part, 401-third steam port, 402-upper holding part, 403-upper reflux part, 5-upper surrounding steaming part, 501-second steaming cavity. DETAILED DESCRIPTION

[0059] 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.

[0060] Embodiment: An electric steamer of the present invention, such as Figures 1 to 9As shown in the structure, the electric steamer is mainly used to achieve the steam cooking effect of the ingredients. Among them, the effect of steam cooking the ingredients in different areas is achieved by setting the first steaming chamber 301 and the second steaming chamber 501 independently of each other, which can effectively prevent the problem of cross-flavoring of different ingredients during the steam cooking process, thereby improving the cooking effect of the ingredients.

[0061] The electric steamer of the present invention comprises a pot assembly 1, which is provided with a pot 101. The pot 101 is preferably a square pot 101. The pot 101 is provided with a cooking cavity 102, which is used to hold water and generate steam. The electric steamer also comprises a lower steaming part 2 and an upper steaming part 4. The lower steaming part 2 is configured to be detachably placed on the pot assembly 1, and the upper surface of the lower steaming part 2 is used to hold food, and the upper surface of the upper steaming part 4 is used to hold food, so as to form a sub-regional structure for holding food in different upper and lower areas in the vertical direction. The lower steaming part 2 can be placed directly on the pot assembly 1 or directly on the pot 101, and it only needs to form a support limit placement, which is convenient for users to adjust the lower steaming part 2 for installation and placement in place or for removal; the electric steamer also includes a lower surrounding steaming part 3, which is located between the lower steaming part 2 and the upper steaming part 4, and the lower surrounding steaming part 3 forms a ring-shaped surrounding for the space area for placing food on the lower steaming part 2, and the lower surrounding steaming part 3 is configured to be detachably placed on the lower steaming part 2, and only needs to form a supporting and limiting structure, which is convenient for users to install or remove the lower surrounding steaming part 3, and the upper steaming part 4 is configured to be detachably placed on the lower surrounding steaming part 3, and only needs to form a supporting and limiting structure, which is convenient for users to install or remove the upper steaming part 4; the lower steaming part 2, the lower surrounding steaming part 3, and the upper steaming part 4 are all independently detachable components, which are convenient for users to install, use or disassemble.

[0062] Among them, a first steaming chamber 301 is arranged above the lower steaming part 2, and the space area surrounded by the lower steaming part 3 is mainly formed as the first steaming chamber 301. The first steaming chamber 301 is used to hold food for cooking. A second steaming chamber 501 is arranged above the upper steaming part 4, and the second steaming chamber 501 is also used to hold food for cooking, forming a two-part space area structure for holding food.

[0063] Among them, a first steam port 201 is provided on the lower steaming part 2, and the first steam port 201 is configured to be connected to the cooking cavity 102 and the first steaming cavity 301 respectively, so that the cooking cavity 102 and the first steaming cavity 301 are connected. The first steam port 201 enables the steam in the cooking cavity 102 to enter the first steaming cavity 301 upward through the first steam port 201, so that the cooking cavity 102 supplies steam to the first steaming cavity 301. At the same time, in order to achieve better concentration of steam in the first steaming cavity 301, the first steam port 201 is provided. The intersection position connected to the first steaming chamber 301 is located below the center position of the height distance of the lower surrounding steaming part 3 or below the bottom end surface of the lower surrounding steaming part 3. In this way, when the steam enters the first steaming chamber 301, it can form a moving and concentrating effect from bottom to top, so as to fill the space area in the first steaming chamber 301 with steam. At the same time, it can be formed that the steam will only move to contact the cavity wall of the first steaming chamber 301 after contacting the food in the first steaming chamber 301. In this way, not only can the effect of centralized steaming chamber cooking be achieved, but also the generation of condensed water can be reduced.

[0064] Among them, for the structural part for steam entering the second steaming chamber 501, a steam channel 302 extending in the vertical direction is provided on the lower surrounding steaming part 3, and the steam channel 302 forms an extended channel structure in the vertical direction. The channel structure can be a hollow structure or a through structure. At the same time, a second steam port 202 is provided in an area on the lower steaming part 2 where the steam channel 302 is projected downward from the projection area formed on the lower steaming part 2. The second steam port 202 is configured to be connected to the cooking chamber 102 and the steam channel 302 respectively. The second steam port 202 is used for the steam in the cooking chamber 102 to enter the steam channel 302 and enter the second steaming chamber 501 through the steam channel 302. The second steam port 202 is provided at the area on the lower steaming part 2 corresponding to the position of the steam channel 302 to form a vertically through structure, which can improve the smoothness of the steam entering the steam channel 302.

[0065] Among them, for the structural part of steam entering the second steaming chamber 501, a third steam port 401 is provided on the upper steaming part 4 in the area position on the projection area position formed by projecting the steam channel 302 upward on the upper steaming part 4. The third steam port 401 is configured to be connected to the steam channel 302 and the second steaming chamber 501 respectively. The third steam port 401 enables the steam in the steam channel 302 to enter the second steaming chamber 501, so that the steam can be independently supplied to the second steaming chamber 501 and will not be mixed with the steam chamber in the first steaming chamber 301, that is, there will be no problem of cross-flavor. The third steam port 401 is provided on the upper steaming part 4 in the area position corresponding to the position of the steam channel 302 to form a structure that is through in the vertical direction, which can improve the smoothness of the steam entering the second steaming chamber 501 from the steam channel 302.

[0066] The electric steamer also includes an upper steaming part 5, which forms an annular wrapping structure for the first steaming chamber 301, wrapping the spatial area for holding food on the first steaming chamber 301 on the inside, and the upper steaming part 5 is configured to be detachably placed on the upper steaming part 4, and only needs to form a supporting and limiting structure, which is convenient for users to install or disassemble the upper steaming part 5. At the same time, in order to achieve better concentration of steam in the second steaming chamber 501, the intersection position where the third steam port 401 is connected to the second steaming chamber 501 is located below the center position of the height distance of the upper steaming part 5 or below the bottom end surface of the upper steaming part 5, so that when the steam enters the second steaming chamber 501, it can form a moving and concentrating effect from bottom to top, so as to form a spatial area in the second steaming chamber 501 filled with steam, and at the same time, it can be formed that the steam will only move to contact the cavity wall of the second steaming chamber 501 after contacting the food in the second steaming chamber 501, so that not only the effect of centralized steaming chamber cooking can be achieved, but also the generation of condensed water can be reduced.

[0067] In this solution, the lower surrounding steaming part 3 is configured to be a hollow structure to constitute a first steaming chamber 301, mainly the lower surrounding steaming part 3 forms an annular structure and forms a structure open at the top and bottom to constitute its internal hollow or through structure, a hollow structure or a through structure to constitute the first steaming chamber 301, the upper surrounding steaming part 5 is configured to be a hollow structure to constitute a second steaming chamber 501, mainly the upper surrounding steaming part 5 forms an annular structure and forms a structure open at the bottom to constitute its internal hollow structure, a hollow structure to constitute the second steaming chamber 501, and the first steaming chamber 301 and the second steaming chamber 501 are configured to be independent of each other's cavity structures, so that the steam in the first steaming chamber 301 and the steam in the second steaming chamber 501 are not formed. The structure that can enter each other is that the lower steaming part 2, the lower surrounding steaming part 3, the upper steaming part 4 and the upper surrounding steaming part 5 form a structure distributed in sequence from bottom to top, and then form a first steaming chamber 301 located above the lower steaming part 2 and below the upper steaming part 4 and surrounded by the lower surrounding steaming part 3 on the inside, and the second steaming chamber 501 is located above the upper steaming part 4 and is annularly surrounded by the upper surrounding steaming part 5 on the inside, so that the first steaming chamber 301 and the second steam are independent of each other, forming independent cavity structures, and the steam in the first steaming chamber 301 and the steam in the second steaming chamber 501 are independent of each other, and will not form a structure that enters each other, so as to prevent the problem of steam odor mixing and achieve the effect of independent cooking in different areas.

[0068] In this solution, the specific structural part of the lower steaming part 3 is provided with an outer portion 303 on the lower steaming part 3, and the outer portion 303 is provided in an annular structure. The outer portion 303 forms a surrounding structure in the annular direction to wrap the first steaming cavity 301 inside, and a partition 304 is provided on the inner side of the outer portion 303. The outer wall surface of the partition 304 and the inner wall surface of the outer portion 303 form a steam channel 302. The steam channel 302 forms a channel structure extending in the vertical direction, and the partition 304 is provided on the inner side of the outer portion 303. The spatial distance formed between the outer wall surface of the portion 304 and the inner wall surface of the outer portion 303 is the width distance L0 of the steam channel 302. This spatial distance is used to form a flow for steam. The steam enters the steam channel 302 from the cooking cavity 102 and moves upward in the vertical direction to pass through the steam channel 302. The steam channel 302 connects the second steam port 202 and the third steam port 401, thereby independently supplying steam to the second steam cavity 501.

[0069] The specific structure of the steam channel 302 is that the outer wall surface of the partition 304 constitutes a part of the channel wall of the steam channel 302, and the inner wall surface of the partition 304 constitutes a part of the cavity wall of the first steaming cavity 301, so that the partition 304 is in a heated structure before the steam enters the first steaming cavity 301, that is, when steam is generated in the cooking cavity 102, part of the steam enters the first steaming cavity 301 through the first steam port 201, and at the same time, part of the steam enters the steam channel 302 through the second steam port 202. In this process, when the steam enters the steam channel 302, it will form an effect of heating the channel wall of the steam channel 302, that is, forming a heating effect on the inner wall surface of the peripheral portion 303 and the outer wall surface of the partition 304, and the partition 304 is heated. After the part 304 is heated, the temperature will be transferred to the inner wall surface of the partition part 304, that is, the temperature is transferred to the cavity wall of the first steaming cavity 301. Because the inner wall surface of the partition part 304 is a part of the cavity wall of the first steaming cavity 301, after the partition part 304 is heated, when the steam enters the first steaming cavity 301, the temperature difference between the inner wall surface of the partition part 304 when the steam contacts the inner wall surface of the partition part 304 is relatively small, and thus only less condensed water will be produced, which can effectively reduce the generation of condensed water on the cavity wall of the first steaming cavity 301. At the same time, the structural arrangement and position distribution of the first steam port 201, the second steam port 202 and the steam channel 302 can constitute a structure in which the partition part 304 is heated before the steam enters the first steaming cavity 301, thereby reducing the generation of condensed water.

[0070] Among them, when steam enters the steam channel 302, condensation water will be generated on the channel wall of the steam channel 302. This part of the condensation water will form a reflux in the steam channel 302 and enter the cooking cavity 102, thereby realizing the recovery and collection effect of the condensation water. At the same time, it can reduce the generation of condensation water on the cavity wall in the first steaming cavity 301, and can effectively prevent excessive condensation water from wetting the food.

[0071] Among them, the outer portion 303 forms a first space distance L1 in the left-right direction and a second space distance L2 in the front-back direction. The first space distance L1 and the second space distance L2 together form a space area of the first steaming cavity 301, forming a space area for holding food in the first steaming cavity 301. The first space distance L1 is set to be greater than the second space distance L2 to form a space distance in the left-right direction that is greater than the space distance in the front-back direction, and the width distance L0 of the steam channel 302 is set to be within the second space distance L2, that is, the width distance L0 of the steam channel 302 is formed to be in the space area in the front-back direction, and the same When the steam channel 302 is extended in the left-right direction, the length L3 of the steam channel 302 is formed. The length L3 of the steam channel 302 is located within the first space distance L1, that is, the length L3 of the steam channel 302 is formed within the space area in the left-right direction. The above-mentioned structure is set to achieve that the space area in the first steaming chamber 301 can better adapt to the shape of the plate for placing ingredients or better adapt to the shape of ingredients, such as steaming fish, so that users can more conveniently place ingredients in the first steaming chamber 301 or take them out from the first steaming chamber 301, thereby improving the user experience.

[0072] In order to better form the steam channel 302's guiding flow effect on steam and better concentrate the steam, in this solution, the length distance L3 formed by the steam channel 302 in the left and right directions is set to be greater than or equal to three times the width distance L0 formed by the steam channel 302 in the front and back directions. In this way, the steam can have a better concentration effect when entering the second steaming chamber 501 through the steam channel 302, and can effectively move and concentrate along the front and back directions, so that the steam can be better moved from the front and back directions toward the middle position of the second steaming chamber 501 for concentration, thereby improving the concentrated steam cooking effect on the food.

[0073] Or, in order to better form the steam channel 302 to guide the flow of steam and better concentrate the steam, in this solution, the length distance L3 formed by the steam channel 302 in the left and right directions is set to be greater than or equal to two-thirds of the first spatial distance L1, so that the steam channel 302 has a relatively large length distance in the left and right directions to form a better effect of guiding the flow of steam, so that the steam can form a better concentration effect when entering the second steaming chamber 501 through the steam channel 302, and can effectively move along the front and back directions for concentration, so that the steam can be better moved from the front and back directions toward the middle position of the second steaming chamber 501 for concentration, thereby improving the concentrated steam cooking effect on the food.

[0074] Alternatively, in order to allow the steam in the cooking cavity 102 to better enter the steam channel 302, in this solution, the width distance L0 formed by the steam channel 302 in the front-to-back direction is set to be greater than or equal to the diameter of the opening for steam passage on the second steam port 202, so that the steam can effectively enter the steam channel 302 from the second steam port 202, preventing the steam from gathering near the position of the second steam port 202, and can enter the steam channel 302 more smoothly through the second steam port 202.

[0075] Alternatively, in order to make the holding space area of the first steaming chamber 301 better adapt to the shape of the food and to form steam to better pass through the steam channel 302, in this solution, the width distance L0 formed by the steam channel 302 in the front-to-back direction is set to be less than or equal to one-fourth of the second space distance L2, so that the wide bandwidth distance L0 of the steam channel 302 will not be too large, resulting in the first steaming chamber 301 being unable to hold the food well, so that the first steaming chamber 301 can better adapt to the shape of the food or the shape of the plate on which the food is placed, and the steam can effectively flow through the steam channel 302.

[0076] Or, in order to make the holding space area of the first steaming chamber 301 better adapt to the shape of the food and to form steam to better pass through the steam channel 302, in this solution, the width distance L0 formed by the steam channel 302 in the front-to-back direction is set to be less than or equal to one-fourth of the second space distance L2 and greater than or equal to one-eighth of the second space distance L2. In this way, the wide bandwidth distance L0 of the steam channel 302 will not be too large, resulting in the first steaming chamber 301 being unable to hold the food well. At the same time, the width distance L0 of the steam channel 302 will not be too small, resulting in the steam not being able to pass through the steam channel 302 smoothly, so that the first steaming chamber 301 can better adapt to the shape of the food or the shape of the plate on which the food is placed, and the steam can effectively flow through the steam channel 302.

[0077] In this solution, the specific structure of the lower steaming part 3 is that the outer portion 303 is provided with a front enclosure 3031 and a rear enclosure 3032 in a relative structure in the front and rear directions. The front enclosure 3031 and the rear enclosure 3032 form a part of the outer portion 303 at the front position and a part at the rear position. At the same time, a partition 304 is provided on the inner side of the front enclosure 3031 and the rear enclosure 3032 to form a steam channel 302 on the inner side of the front enclosure 3031 and the inner side of the rear enclosure 3032, that is, a part of the outer portion 303 in the front direction constitutes the front enclosure 3031 and forms a partition 304 close to the front enclosure 3031. The steam channel 302, a part located in the rear direction of the outer portion 303, constitutes a rear enclosure 3032 and forms a steam channel 302 with the enclosure 304 close to the rear enclosure 3032, thereby forming two steam channels 302 in the front-to-back direction. Both steam channels 302 are used for the passage of steam, and finally the steam in the cooking cavity 102 is formed into two parts in the front-to-back direction to enter the two steam channels 302 respectively, and enter the second steam cavity 501 respectively from the two steam channels 302, so as to realize the effect of steam being concentrated from bottom to top and from the two sides in the front-to-back direction to the middle position in the second steam cavity 501.

[0078] Optionally, the outer portion 303 also includes a left outer portion and a right outer portion, and the front outer portion 3031, the left outer portion, the rear outer portion 3032, and the right outer portion on the outer portion 303 form an overall annular structure of the outer portion 303, which is mainly composed of a square annular structure, so that the outer portion 303 forms a first steaming cavity 301 in the middle to be circularly wrapped on the inner side, so as to realize the first steaming cavity 301 to place food for steam cooking.

[0079] The lower surrounding steaming part 3, the upper steaming part 4 and the lower steaming part 2 together form a surrounding structure for the first steaming cavity 301 to form the cavity wall of the first steaming cavity 301, so that the food is located in the first steaming cavity 301 for steam cooking.

[0080] Optionally, in this embodiment, two steam channels 302 are formed in the front-to-back direction, that is, a first steam channel 302 located at the front position is formed between the front enclosure 3031 and the enclosure 304 close to the front enclosure 3031, and a second steam channel 302 located at the rear position is formed between the rear enclosure 3032 and the enclosure 304 close to the rear enclosure 3032. The two steam channels 302 are distributed in an interval structure in the front-to-back direction. Both steam channels 302 are used for steam to enter and flow through. The two steam channels 302 form an interval and relative distribution structure in the front-to-back direction, thereby achieving the effect of the steam in the cooking cavity 102 moving and converging from the front and rear sides toward the middle position when entering the second steaming cavity 501 through the steam channel 302 and the third steam port 401, which is beneficial to the effect of steam converging from bottom to top and from the two sides in the front-to-back direction to the middle position in the second steaming cavity 501, greatly improving the effect of steam concentration in the second steaming cavity 501.

[0081] Optionally, the upper steaming part 5 is also configured to be an annular structure, mainly constituting a square annular structure, so that the upper steaming part 5 forms a second steaming cavity 501 in the middle to be annularly wrapped inside, so as to enable the second steaming cavity 501 to be used to place food for steam cooking.

[0082] The upper surrounding steaming part 5 and the upper steaming part 4 together form a structure surrounding the second steaming cavity 501 to form the cavity wall of the second steaming cavity 501 so that food can be located in the second steaming cavity 501 for steam cooking.

[0083] Regarding the structural part of the upper steaming part 5, in this solution, the upper steaming part 5 can be set to an open structure with only the lower part open, thereby forming the upper steaming part 5 to form a structure that surrounds the second steaming cavity 501 in the middle. At the same time, the upper steaming part 5 can also act as a pot cover to surround and shield the second steaming cavity 501, so that the food can be located in the second steaming cavity 501 for steam cooking.

[0084] Regarding the structural part of the upper steaming part 5, in this solution, the upper steaming part 5 can be set to an open structure with both the upper and lower parts open, thereby forming the upper steaming part 5 to form a ring-shaped surrounding structure for the middle second steaming cavity 501. At this time, a pot cover can be set on the upper part of the upper steaming part 5, and the pot cover is set to be detachably placed on the upper end face of the upper steaming part 5. The pot cover forms a shielding structure for the second steaming cavity 501, so that the food can be located in the second steaming cavity 501 for steam cooking.

[0085] In this solution, the steam channel 302 is configured to be a structure that penetrates up and down in the vertical direction. The structure that penetrates up and down can form a straight-through structure that goes straight up and down in the vertical direction, so that steam can flow through better and can be better used for the reflux of condensed water or liquid. The structure that penetrates up and down forms a structure in which the upper port of the steam channel 302 is connected to the third steam port 401 in the vertical direction, and a structure in which the lower port of the steam channel 302 is connected to the second steam port 202 in the vertical direction. In this way, the second steam port 202, the steam channel 302 and the third steam port 401 form a structure that is straight and connected in the vertical direction, so that the steam in the cooking cavity 102 can move directly upward to pass through the second steam port 202, the steam channel 302 and the third steam port 401 in turn and enter the second steam cavity 501 promptly and quickly, thereby improving the effect of steam entering the second steam cavity 501.

[0086] Alternatively, in this embodiment, a partition portion 3021 is provided in the steam channel 302 and the partition portion 3021 is provided in a structure extending in the vertical direction to constitute a structure that divides the steam channel 302 into multiple channels. The partition portion is used to form a structure that divides the single steam channel 302 into multiple independent channel structures in the left and right directions. The multiple independent channels can be used for the flow of steam respectively, so that the steam in the steam channel 302 can be relatively more uniform, which is conducive to better guiding the steam to move quickly upward in the steam channel 302, and then quickly enter the second steaming chamber.

[0087] In this solution, in order to achieve a larger amount of steam entering the second steaming chamber 501 and forming a concentrated effect, the number of second steam ports 202 is set to multiple and at least a part of the second steam ports 202 are set to a distribution structure with spaced positions relative to each other in the front-to-back direction. Multiple second steam ports 202 can be used for the flow of steam. At the same time, the distribution structure of the relative positions of a part of the second steam ports 202 in the front-to-back direction enables steam to pass through the second steam ports 202 in the front-to-back direction, thereby achieving a part of the steam in the cooking chamber 102 moving forward and entering the second steam ports 202 located at the front position, and achieving a part of the steam in the cooking chamber 102 moving backward and entering the second steam ports 202 located at the rear position, and finally forming two parts of steam entering the second steaming chamber 501 respectively in the front-to-back direction, and then forming steam in the second steaming chamber 501 to move from the two side positions in the front-to-back direction toward the middle area position of the second steaming chamber 501 for concentrated convergence, thereby achieving the effect of concentrated steam cooking of food.

[0088] Alternatively, in this solution, in order to achieve a larger amount of steam entering the first steaming chamber 301 and forming a concentrated effect, the number of the first steam ports 201 is set to multiple and at least a portion of the first steam ports 201 are set to a distribution structure with spaced positions relative to each other in the left and right directions; multiple first steam ports 201 can all be used for the flow of steam, and at the same time, the distribution structure of the relative positions of a portion of the first steam ports 201 in the left and right directions enables steam to pass through the first steam ports 201 in both the left and right directions, thereby achieving a portion of the steam in the cooking chamber 102 moving leftward and entering the first steam port 201 located on the left, and achieving a portion of the steam in the cooking chamber 102 moving rightward and entering the first steam port 201 located on the right, ultimately forming two portions of steam entering the first steaming chamber 301 respectively in the left and right directions, thereby forming steam in the first steaming chamber 301 to move from the two sides in the left and right directions toward the central area of the first steaming chamber 301 for concentrated convergence, thereby achieving the effect of concentrated steam cooking of food.

[0089] Alternatively, in this solution, since the flow path length of the steam entering the second steaming chamber 501 is greater than the flow path length of the steam entering the first steaming chamber 301, in order to better shorten the time difference between the steam entering the first steaming chamber 301 and the steam entering the second steaming chamber 501, and to better shorten the time during which the temperature difference exists in the first steaming chamber 301 and the second steaming chamber 501, the number of second steam ports 202 is set to be greater than the number of first steam ports 201, or the total area for steam to pass through formed by a plurality of second steam ports 202 is greater than the total area for steam to pass through formed by a plurality of first steam ports 201. In this way, more steam in the cooking chamber 102 can pass through the second steam ports 202, so that more steam can pass through the second steam ports 202 in the same time, thereby achieving cooking efficiency. A relatively large portion of the steam in the cooking chamber 102 enters the steam channel 302 through the second steam port 202 and finally enters the second steam chamber 501, and a relatively small portion of the steam enters the first steam chamber 301 through the first steam port 201. This can effectively increase the amount of steam entering the second steam chamber 501 within the same time, thereby reducing the time difference between the steam entering the first steam chamber 301 and the steam entering the second steam chamber 501, and further reducing the time for the temperature difference to exist in the first steam chamber 301 and the second steam chamber 501. Although the path lengths of the steam entering the first steam chamber 301 and the second steam chamber 501 are inconsistent, the amount of steam entering the first steam chamber 301 and the second steam chamber 501 within the same predetermined time can be effectively made to be roughly the same.

[0090] Optionally, a plurality of second steam ports 202 are provided in the corresponding area on the lower steaming part 2 in the area between the front enclosure 3031 and the partition 304 close to the front enclosure 3031. The plurality of second steam ports 202 are arranged to be distributed in an interval structure along the left and right directions. The plurality of second steam ports 202 are all arranged to connect the cooking cavity 102 with the steam channel 302.

[0091] Optionally, a plurality of second steam ports 202 are provided in the corresponding area on the lower steaming part 2 in the area between the rear enclosure 3032 and the partition 304 close to the rear enclosure 3032. The plurality of second steam ports 202 are arranged to be distributed in an interval structure along the left and right directions. The plurality of second steam ports 202 are all arranged to connect the cooking cavity 102 with the steam channel 302.

[0092] Optionally, multiple first steam ports 201 are provided in the area near the left peripheral portion of the lower steaming part 2, and the multiple first steam ports 201 are arranged in an intermittent distribution structure along the annular direction or along the front-to-back direction. The multiple first steam ports 201 are all arranged to connect the cooking cavity 102 with the first steaming cavity 301.

[0093] Optionally, multiple first steam ports 201 are provided in the area near the right surrounding portion of the lower steaming part 2, and the multiple first steam ports 201 are arranged to be distributed in an annular direction or in a spaced-apart structure along the front-to-back direction. The multiple first steam ports 201 are all arranged to connect the cooking cavity 102 with the first steaming cavity 301.

[0094] Among them, the first steam port 201 set in the area position near the right surrounding part of the lower steaming part 2 and the first steam port 201 set in the area position near the left surrounding part of the lower steaming part 2 are set to a distribution structure with intervals in the left and right directions. By setting the distribution structure with relative positions, the steam in the cooking cavity 102 is moved and converged from the two side positions toward the middle position when entering the first steaming cavity 301 through the first steam port 201, which is beneficial to the effect of steam concentrating from bottom to top and from the two side positions in the left and right directions to the middle position in the first steaming cavity 301, greatly improving the effect of steam concentration in the first steaming cavity 301.

[0095] In this solution, the first steam port 201 is arranged to be located in an area on the lower steaming part 2 except for the projection area formed by the steam channel 302 projected downward on the lower steaming part 2, and the first steam port 201 and the second steam port 202 are arranged to be staggered in the annular direction. The first steam port 201 is located in an area corresponding to the position of the steam channel 302 to achieve that the first steam port 201 is not connected to the steam channel 302, and at the same time, the first steam port 201 and the second steam port 202 form a staggered distribution structure, so as to respectively form channels for steam to enter the first steaming chamber 301 and steam to enter the second steaming chamber 501. The two parts of the channels are independent of each other, so that the steam in the first steaming chamber 301 and the steam in the steam channel 302 will not contact or enter each other, thereby effectively achieving the effect of supplying steam in different areas for steam cooking.

[0096] Alternatively, in this solution, in order to achieve better concentration of steam in the first steam chamber 301 and to make the holding space of the first steam chamber 301 relatively large, the first steam port 201 and the second steam port 202 are arranged on the lower steaming member 2 at an area position close to the inner wall surface of the outer peripheral portion 303, so that the first steam port 201 and the second steam port 202 are both constructed to be away from the central vertical axis of the first steam chamber 301, so that the position distribution of the first steam port 201 and the second steam port 202 are relatively close to the outer edge position of the first steam chamber 301 in the horizontal direction, and the first steam port 201 can form an induction After the steam is guided into the first steaming chamber 301, it is concentrated from the outer edge of the first steaming chamber 301 to the central area of the first steaming chamber 301, thereby realizing the steam convergence and concentration toward the central area. The second steam port 202 is used to guide the steam into the steam channel 302, forming a straight up and down steam flow structure, which not only effectively improves the effect of the steam moving upward into the steam channel 302 and into the second steaming chamber 501, but also improves the effect of the condensed water or liquid on the upper steaming part 5 and the lower steaming part 3 to flow back and fall downward.

[0097] Alternatively, in this solution, in order to better concentrate the steam in the second steaming chamber 501, the third steam port 401 is set to be located in the area of the upper steaming part 4 close to the inner wall surface of the upper surrounding steaming part 5 so that the third steam port 401 is constructed to be away from the central vertical axis of the second steaming chamber 501, so that the position distribution of the third steam port 401 is relatively close to the outer edge of the second steaming chamber 501, which can guide the steam into the second steaming chamber 501 and then concentrate it from the outer edge of the second steaming chamber 501 toward the middle area of the second steaming chamber 501, thereby achieving a better steam cooking effect on the food.

[0098] In this solution, the structures of the first steam port 201, the second steam port 202 and the steam channel 302 provide the first steaming chamber 301 with a relatively large holding space in the left and right directions, which makes it convenient for users to use long plates for cooking operations such as steaming fish.

[0099] In this solution, most of the area positions on the lower steaming part 2 except the first steam port 201 and the second steam port 202 are formed to form a shielding structure for the cooking cavity 102, so that steam can only move upward through the first steam port 201 to enter the first steaming cavity 301 and move upward through the second steam port 202 to enter the steam channel 302. This solution realizes that most of the area positions on the lower steaming part 2 form a shielding structure for the cooking cavity 102 through the structural setting of the lower steaming part 2. The shielding structure can prevent the steam in the cooking cavity 102 from directly passing upward through the lower steaming part 2 into the first steaming cavity 301, but is formed under the shielding structure so that the steam moves on the lower surface of the lower steaming part 2. It is necessary to move toward the lateral or horizontal direction along the lower surface of the lower steaming part 2, so that the lower surface of the lower steaming part 2 blocks the steam in the vertical direction and forms a guiding movement effect in the horizontal direction, so that the steam can move toward the position of the first steam port 201 and the second steam port 202 and concentrate, and concentrate through the first steam port 201 and the second steam port 202, so that a part of the steam is concentrated to enter the first steaming chamber 301 through the first steam port 201, and another part of the steam is concentrated to enter the second steaming chamber 501 through the second steam port 202, thereby realizing centralized steam cooking of the food in the first steaming chamber 301 and the food in the second steaming chamber 501.

[0100] Among them, the shielding structure of the lower steaming part 2 to the cooking cavity 102 blocks the steam in the cooking cavity 102 in the vertical direction, and the steam is guided on the lower surface of the lower steaming part 2 to move along the lower surface of the lower steaming part 2, so that the steam can only gather at the positions of the first steam port 201 and the second steam port 202, so as to realize that part of the steam is concentrated into the first steaming cavity 301 through the first steam port 201, and part of the steam is concentrated into the steam channel 302 through the second steam port 202. It can be seen that the shielding structure can prevent most of the steam from directly entering the first steaming cavity 301 upward, but instead forms a guide to divide the steam into two parts, thereby realizing the effect of providing steam to the first steaming cavity 301 and the second steaming cavity 501 respectively, thereby realizing the effect of regional steam cooking of different types of food.

[0101] And / or, in this solution, most of the area positions on the upper steaming part 4 except the third steam port 401 is configured to form a shielding structure for the first steaming chamber 301, so that the steam can only move upward into the second steaming chamber 501 through the second steam port 202, the steam channel 302, and the third steam port 401 in sequence. The structural setting of the upper steaming part 4 enables most of the area positions on the upper steaming part 4 to form a shielding structure for the first steaming chamber 301. The shielding structure can prevent the steam in the first steaming chamber 301 from directly passing upward through the upper steaming part 4 into the second steaming chamber 501. In this way, the first steaming chamber 301 and the second steaming chamber 501 form independent cavity structures, and the problem of cross-flavor will not occur. At the same time, Under the shielding structure, the steam moves on the lower surface of the upper steaming part 4, mainly moving along the lower surface of the upper steaming part 4 toward the middle position of the first steaming chamber 301, so that the lower surface of the upper steaming part 4 blocks the steam in the vertical direction and forms a guiding movement effect in the horizontal direction, so that the steam in the first steaming chamber 301 is concentrated in the first steaming chamber 301 to achieve a centralized steam cooking effect on the food. At the same time, after the steam in the cooking chamber 102 enters the steam channel 302, it can only move upward through the third steam port 401 to enter the second steaming chamber 501, thereby achieving centralized steam cooking of the food in the first steaming chamber 301 and the food in the second steaming chamber 501.

[0102] Among them, the shielding structure of the upper steaming part 4 to the cooking cavity 102 blocks the steam in the first steaming cavity 301 in the vertical direction, and the steam is guided on the lower surface of the upper steaming part 4 to move along the lower surface of the upper steaming part 4, so that the steam is concentrated in the first steaming cavity 301 to achieve the effect of concentrated steam cooking of the food, and realize the independence of the first steaming cavity 301 and the second steaming cavity 501. The shielding structure can prevent the steam in the first steaming cavity 301 from entering the second steaming cavity 501, so that the steam in the first steaming cavity 301 and the steam in the second steaming cavity 501 will not enter each other, thereby achieving the effect of regional steam cooking of different types of food.

[0103] The lower holding portion 203 is provided with a lower holding portion 203 on the lower steaming part 2, and the lower holding portion 203 is mainly used to hold food. The lower holding portion 203 is provided as an integral structure so that the entire area of the lower holding portion 203 can constitute a shielding structure for the cooking cavity 102, wherein the lower holding portion 203 is provided with a convex structure facing upward to enable the condensed water or liquid on the lower holding portion 203 to move better, mainly toward the outer edge of the lower holding portion 203, and the lower holding portion 203 is provided with a lower reflow portion 204 with a concave structure facing downward on the outer side in the horizontal direction. The lower reflow portion 204 is a concave structure so as to achieve better collection and concentration of steam, and can also be used for the condensed water or liquid on the lower holding portion 203 to move into the lower reflow portion 204 for better reflux and fall back into the cooking cavity 102, and the area formed by the lower holding portion 203 in the horizontal direction is larger than the area of the lower reflow portion 204 in the water The area formed in the horizontal direction is used to ensure that most of the area on the lower steaming part 2 is used to hold food and to form a shielding structure for the cooking cavity 102, so that the steam can be guided and moved on the lower surface of the lower steaming part 2 to be concentrated to the position of the lower reflow part 204, and the first steam port 201 and the second steam port 202 are arranged on the lower reflow part 204 to form a through structure. The steam enters the lower reflow part 204 through the first steam port 201 and is concentrated and concentrated into the first steaming cavity 301, and the steam enters the steam channel 302 through the second steam port 202 and is concentrated and concentrated into the steam channel 302. At the same time, the condensed water in the first steaming cavity 301 can be moved and refluxed into the lower reflow part 204 and refluxed and fell into the cooking cavity 102 through the first steam port 201 and the second steam port 202, which not only achieves better guidance and concentration of the steam, but also better guides the condensed water to reflux and fall into the cooking cavity 102 for collection.

[0104] And / or, in this solution, the specific structural part of the upper steaming part 4 is provided with an upper holding portion 402 on the upper steaming part 4, and the upper holding portion 402 is mainly used to hold food. The upper holding portion 402 is configured as an integral structure so that the entire area of the upper holding portion 402 can constitute a shielding structure for the first steaming chamber 301, wherein the upper holding portion 402 is configured as a convex structure facing upward so that the condensed water or liquid on the upper holding portion 402 can be better moved, mainly toward the outer edge position of the upper holding portion 402, and The upper holding portion 402 is provided with an upper reflux portion 403 with a concave structure facing downward on the outer side in the horizontal direction. The upper reflux portion 403 has a concave structure to achieve better collection and concentration of steam, and can also be used to move the condensed water or liquid on the upper holding portion 402 into the upper reflux portion 403 for better reflux and fall back onto the lower steaming part 2 and finally fall back into the cooking cavity 102 through the first steam port 201 and the second steam port 202. The area formed by the upper holding portion 402 in the horizontal direction is set to The upper steaming part 401 is larger than the area formed by the upper reflow portion 403 in the horizontal direction, so that most of the area on the upper steaming part 4 is used to hold food and to form a shielding structure for the first steaming cavity 301, so that the steam can be guided and moved on the lower surface of the upper steaming part 4 to be concentrated in the first steaming cavity 301 to perform centralized steam cooking on the food in the first steaming cavity 301, and the third steam port 401 is arranged on the upper reflow portion 403 to form a through structure, and the steam enters the steam channel 302 through the second steam port 202 and passes through The third steam port 401 enters the upper reflux portion 403 and is concentrated into the second steaming chamber 501. At the same time, the condensed water in the second steaming chamber 501 can move and flow back into the upper reflux portion 403 and flow back through the third steam port 401 to the lower reflux portion 204 on the lower steaming part 2, and flow back through the first steam port 201 and the second steam port 202 to the cooking chamber 102, which not only achieves better guidance and concentration of steam, but also better guidance of condensed water to flow back and fall.

[0105] Among them, the lower reflux portion 204 is set as an annular structure, that is, a downwardly concave structure formed as a full circle along the annular direction of the outer portion 303, so that the condensed water generated on the lower steaming part 3 can be better gathered in the lower reflux portion 204 to be gathered and fall back into the cooking cavity 102.

[0106] Among them, the upper reflux portion 403 is set as an annular structure, that is, a downwardly concave structure formed as a full circle along the annular direction of the outer portion 303, so that the condensed water generated on the upper steaming part 5 can be better gathered in the upper reflux portion 403 to be gathered and fall back into the lower reflux portion 204 and finally fall back into the cooking cavity 102.

[0107] Among them, a lower extension part is provided on the lower steaming part 2, and the lower extension part extends out toward the outer peripheral side of the lower reflux part 204 in the horizontal direction to form the lower steaming part 2 that can be detachably placed on the pot assembly 1 through the lower extension part, and at the same time, the lower surrounding steaming part 3 can be detachably placed on the upper surface of the lower extension part to form a supporting and limiting effect on the lower surrounding steaming part 3.

[0108] Among them, an upper extension part is provided on the upper steaming part 4, and the upper extension part extends out toward the outer peripheral side of the upper reflux part 403 in the horizontal direction to form that the upper steaming part 4 can be detachably placed on the lower surrounding steaming part 3 through the upper extension part, and at the same time, the upper surrounding steaming part 5 can be detachably placed on the upper surface of the upper extension part to form a supporting and limiting effect on the upper surrounding steaming part 5.

[0109] Optionally, the recessed depth of the upper reflux portion 403 is set to be greater than the raised height of the upper receiving portion 402 , so as to better guide the steam to concentrate and guide the condensed water to reflux and fall.

[0110] Optionally, the concave depth of the lower reflux portion 204 is set to be greater than the convex height of the lower receiving portion 203, so as to better guide the steam to concentrate and guide the condensed water to reflux and fall.

[0111] In this solution, in order to discharge the steam in the first steam chamber 301 and the second steam chamber 501 in a timely manner and prevent the problem of excessive pressure caused by steam in the first steam chamber 301 and the second steam chamber 501, a steam exhaust port can be set on the cavity wall of the first steam chamber 301 and a steam exhaust port can be set on the cavity wall of the second steam chamber 501 so that the steam can be discharged in time.

[0112] Optionally, a first steam exhaust port is provided on the side of the lower surrounding steaming part 3 so that the steam in the first steaming chamber 301 is discharged outward through the first steam exhaust port.

[0113] Optionally, a second steam exhaust port is provided at the top or side of the upper steaming part 5 so that the steam in the second steaming cavity 501 is discharged outward through the second steam exhaust port.

[0114] In this solution, the pot assembly 1 is also provided with a heating element, which is used to directly or indirectly heat the pot 101. The pot 101 is heated to heat the water in the cooking cavity 102 to generate steam. The steam in the cooking cavity 102 is supplied to the first steaming cavity 301 and the second steaming cavity 501.

[0115] In this solution, the steam is concentrated and gathered in the first steaming chamber 301 and the second steaming chamber 501. By increasing the amount of steam entering and the concentration effect, the steam cooking effect of the food can be effectively improved, which is beneficial to improving the effect of locking the tenderness and freshness of the food during the steam cooking process, thereby achieving the cooking effect of the food and a better taste.

[0116] Anything not mentioned in this plan can be achieved by adopting or drawing on existing technologies.

[0117] Working principle: The electric steamer of this scheme is provided with a first steaming chamber 301 and a second steaming chamber 501. The first steaming chamber 301 and the second steaming chamber 501 can be used to hold different kinds of food respectively. A part of the steam in the cooking chamber 102 directly enters the first steaming chamber 301 through the first steam port 201 for steam cooking. At the same time, another part of the steam in the cooking chamber 102 enters the steam channel 302 through the second steam port 202, then moves upward in the steam channel 302 and finally enters the second steaming chamber 501 through the third steam port 401 for steam cooking. Because the first steaming chamber 301 and the second steaming chamber 501 are independent of each other, The steam between the two will not contact and enter each other, that is, the steam in the first steaming chamber 301 will not enter the second steaming chamber 501, and the steam in the second steaming chamber 501 will not enter the first steaming chamber 301, so that there will be no problem of cross-flavoring during steam cooking of different types of food. At the same time, the steam can enter the first steaming chamber 301 and the second steaming chamber 501 in a shorter time and form a concentration and aggregation effect from the outside to the inside and from the bottom to the top in the first steaming chamber 301 and the second steaming chamber 501, which can effectively increase the amount of steam entering the first steaming chamber 301 and the second steaming chamber 501, thereby improving the cooking effect of the food.

[0118] 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 steamer, comprising a pot assembly, wherein the pot assembly is provided with a pot, and the pot is provided with a cooking cavity, characterized in that: It also includes a lower steaming part and an upper steaming part, wherein the lower steaming part is configured to be detachably placed on the pot assembly; The steaming machine further comprises a lower surrounding steaming member, the lower surrounding steaming member is located between the lower steaming member and the upper steaming member, the lower surrounding steaming member is configured to be detachably placed on the lower steaming member, and the upper steaming member is configured to be detachably placed on the lower surrounding steaming member; A first steaming chamber is provided above the lower steaming part, and a second steaming chamber is provided above the upper steaming part; The lower steaming member is provided with a first steam port, and the first steam port is configured to be in communication with the cooking cavity and the first steaming cavity respectively, so that the cooking cavity and the first steaming cavity are in communication with each other, and a junction position where the first steam port is in communication with the first steaming cavity is located below the center position of the height distance of the lower surrounding steaming member or below the bottom end surface of the lower surrounding steaming member; The lower steaming part is provided with a steam channel extending in the vertical direction; A second steam port is provided on the lower steaming member in an area where the steam channel is projected downward from a projection area formed on the lower steaming member. The second steam port is configured to be in communication with the cooking cavity and the steam channel respectively. A third steam port is provided on the upper steaming member in an area located on a projection area formed by the steam channel projecting upward on the upper steaming member. The third steam port is configured to be in communication with the steam channel and the second steam chamber respectively. It also includes an upper steaming part, which is configured to be detachably placed on the upper steaming part, and the intersection where the third steam port is connected to the second steaming chamber is located below the center position of the height distance of the upper steaming part or below the bottom end surface of the upper steaming part.

2. The electric steamer according to claim 1, characterized in that: The lower steaming part is configured to have a hollow structure to form a first steaming chamber, and the upper steaming part is configured to have a hollow structure to form a second steaming chamber, and the first steaming chamber and the second steaming chamber are configured to have independent cavity structures, so that the steam in the first steaming chamber and the steam in the second steaming chamber are structures that cannot enter each other.

3. The electric steamer according to claim 2, characterized in that: An outer portion is provided on the lower steaming part, and the outer portion is provided in a ring structure. A partition portion is provided on the inner side of the outer portion. A steam channel is formed between the outer wall surface of the partition portion and the inner wall surface of the outer portion, and the spatial distance formed between the outer wall surface of the partition portion and the inner wall surface of the outer portion is the width distance L0 of the steam channel.

4. The electric steamer according to claim 3, characterized in that: The outer wall of the enclosure is a part of the channel wall of the steam channel, and the inner wall of the enclosure is a part of the cavity wall of the first steam cavity, so that the enclosure is heated before the steam enters the first steam cavity.

5. An electric steamer according to claim 3 or 4, characterized in that: The outer portion is formed with a first space distance L1 in the left-right direction and a second space distance L2 in the front-back direction. The first space distance L1 is set to be greater than the second space distance L2, and the width distance L0 of the steam channel is set to be within the second space distance L2. The steam channel is further configured to extend in the left-right direction to have a length L3 , and the length L3 of the steam channel is configured to be within the first spatial distance L1 .

6. The electric steamer according to claim 5, characterized in that: Set the length L3 of the steam passage in the left-right direction to be greater than or equal to three times the width L0 of the steam passage in the front-back direction; Alternatively, the length L3 of the steam channel in the left-right direction is set to be greater than or equal to two-thirds of the first spatial distance L1; Alternatively, the width L0 of the steam passage in the front-to-back direction is set to be greater than or equal to the diameter of the second steam port for steam to pass through; Alternatively, the width distance L0 of the steam channel in the front-to-back direction is set to be less than or equal to one quarter of the second space distance L2; Alternatively, the width distance L0 of the steam passage formed in the front-to-back direction is set to be less than or equal to one quarter of the second space distance L2 and greater than or equal to one eighth of the second space distance L2.

7. An electric steamer according to claim 3, 4 or 6, characterized in that: The outer portion is provided with a front enclosure portion and a rear enclosure portion in relative positions in the front-to-back direction, and partition portions are provided on the inner sides of the front enclosure portion and the rear enclosure portion, so that steam channels are formed on the inner sides of the front enclosure portion and the rear enclosure portion.

8. The electric steamer according to claim 7, characterized in that: The steam channel is configured to be vertically penetrating, so that an upper end of the steam channel is connected to the third steam port in the vertical direction, and a lower end of the steam channel is connected to the second steam port in the vertical direction; Alternatively, a partition is provided in the steam passage, and the partition is provided in a structure extending in a vertical direction to divide the steam passage into a plurality of passages.

9. The electric steamer according to claim 7, characterized in that: The number of the second steam ports is set to be multiple, and at least a portion of the second steam ports are arranged in a distribution structure with spaced positions relative to each other in the front-to-back direction; Alternatively, the number of the first steam ports is set to be multiple and at least a portion of the first steam ports are arranged in a distribution structure with intervals and relative positions in the left-right direction; Alternatively, the number of the second steam ports is greater than the number of the first steam ports, or the total area for steam to pass formed by providing a plurality of second steam ports is greater than the total area for steam to pass formed by providing a plurality of first steam ports.

10. An electric steamer according to claim 3, 4, 6 or 9, characterized in that: The first steam port is arranged to be located in an area of the lower steaming member except for a projection area formed by the steam channel projected downward on the lower steaming member, and the first steam port and the second steam port are arranged to be staggered in an annular direction; Alternatively, the first steam port and the second steam port are both located on the lower steaming member in a region close to the inner wall surface of the outer portion so that the first steam port and the second steam port are both located away from the central vertical axis of the first steaming chamber; Alternatively, the third steam port is arranged on the upper steaming part in a region close to the inner wall of the upper surrounding steaming part so that the third steam port is configured to be away from the central vertical axis of the second steaming chamber.

11. The electric steamer according to claim 10, characterized in that: Most of the area of the lower steaming member except the first steam port and the second steam port is configured to form a shielding structure for the cooking cavity so that steam can only move upward into the first steaming cavity through the first steam port and move upward into the steam channel through the second steam port; And / or, most of the area on the upper steaming part except the third steam port is constructed to form a shielding structure for the first steaming chamber so that steam can only move upward into the second steaming chamber through the second steam port, the steam channel, and the third steam port in sequence.

12. The electric steamer according to claim 11, characterized in that: The lower steaming member is provided with a lower holding portion, the lower holding portion is provided with a convex structure facing upward, and a lower return portion is provided with a concave structure facing downward on the outer side of the lower holding portion in the horizontal direction, the area formed by the lower holding portion in the horizontal direction is larger than the area formed by the lower return portion in the horizontal direction, and the first steam port and the second steam port are provided on the lower return portion to form a penetrating structure; And / or, an upper holding portion is provided on the upper steaming part, the upper holding portion is configured to be a convex structure facing upward, and an upper reflow portion is provided on the outer side of the upper holding portion in the horizontal direction and is concave in structure facing downward, the area formed by the upper holding portion in the horizontal direction is larger than the area formed by the upper reflow portion in the horizontal direction, and a third steam port is provided on the upper reflow portion to form a through structure.

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