Heating disc assembly and food processor

Abstract

The utility model discloses a heating disc assembly and a food processor. The heating disc assembly comprises a disc body, a heating piece and a knife assembly. The tray body comprises a tray body bottom wall and a tray body side wall, and a tray body cavity is defined by the tray body side wall and the tray body bottom wall. The tray body cavity comprises a tray body cavity bottom face. The heating piece is arranged around the side wall of the disc body in the circumferential direction and located outside the disc body cavity. The cutter assembly comprises a cutter shaft rotationally assembled with the bottom wall of the disc body and a plurality of blades assembled on the cutter shaft. Along the axial direction of the cutter shaft, the distance between the bottom of the heating element and the bottom surface of the disc body cavity is H1. In the tool noses of the plurality of blades, the distance between the highest tool nose and the bottom surface of the disc body cavity is H2; 0.05 < = H1 / H2 < = 2. According to the arrangement, the distance between the blade and the heating piece is controlled, so that the mobility of food is good, the food is prevented from sticking to the side face of the tray body cavity to be burnt, the heating piece heats the tray body side wall, heat of the tray body side wall is transferred to the tray body bottom wall, the tray body bottom wall is evenly heated, and the bottom face of the tray body cavity is prevented from sticking to the food to be burnt.

Description

Technical Field

[0001] The present application relates to the technical field of small household appliances, and in particular to a heating plate assembly and a food processor. Background Art

[0002] A food processor includes a blender cup and a heating plate assembly. The heating plate assembly consists of a plate body and a heating tube located at the bottom of the plate body. The plate body is typically flat and located at the bottom of the blender cup. This heating tube heats the food, which can easily overheat the ingredients near the bottom of the cup while underheating the ingredients above. This can lead to overheating and burn the bottom of the food when preparing foods high in starch or sugar. Utility Model Content

[0003] The purpose of the present application is to disclose a food processor with a heating plate assembly, wherein the heating plate assembly can prevent the bottom of the food from getting burnt.

[0004] In the first aspect, the present application discloses a heating plate assembly. The heating plate assembly includes a plate body, a heating element, and a knife assembly. The plate body includes a plate body bottom wall and a plate body side wall, and the plate body side wall and the plate body bottom wall form a plate body cavity, and the plate body cavity includes a plate body cavity bottom surface; the heating element is arranged around the circumference of the plate body side wall and is located outside the plate body cavity; the knife assembly includes a knife shaft assembled and rotated with the plate body bottom wall and a plurality of blades assembled on the knife shaft; along the axial direction of the knife shaft, the distance between the bottom of the heating element and the bottom surface of the plate body cavity is H1, and the distance between the highest knife tip of the plurality of blades and the bottom surface of the plate body cavity is H2; 0.05≤H1 / H2≤2.

[0005] As shown in the above arrangement, since the heating element is circumferentially arranged around the side wall of the dish body, the side wall of the dish body is heated first, and the heat is then transferred to the bottom wall of the dish body through the side wall of the dish body. The bottom wall of the dish body can be heated evenly, preventing the bottom wall of the dish body (the bottom surface of the dish body cavity) from being burned. Furthermore, since the 0.05≤H1 / H2≤2, no matter whether part of the blade is located in the dish body cavity and the other part of the blade is located outside the dish body cavity, or the blades are all located in the dish body cavity, the blade will not be too far away from the heating element, and the turbulence generated by the blade can promptly take away the food heated by the heating element and mix it with food in other places. In this way, by controlling the distance between the blade and the heating element, the turbulence generated by the blade has a good stirring effect on the food, making the food fluidity good, thereby preventing the food from sticking to the side and bottom surfaces of the dish body cavity, and preventing the side and bottom surfaces of the dish body cavity from being burned. In summary, the above arrangement can not only prevent the side walls of the dish body from being burned, but also prevent the bottom wall of the dish body (bottom of the dish) from being burned.

[0006] In some embodiments, among the multiple blades, the tips of some blades are located in the disc cavity, and the highest tip is located outside the disc cavity; 0.2≤H1 / H2≤0.75; or, the tips of all blades are located in the disc cavity, 1≤H1 / H2≤2.

[0007] As set above, since 0.2≤H1 / H2≤0.75, the heating area on the side of the dish cavity corresponding to the heating element is more in the turbulence area of ​​the blade. The turbulence generated by the blade has a better stirring effect on the food, making the food more fluid and preventing the food from sticking to the side of the dish cavity and burning. Of course, the side wall of the dish is heated, and then the heat is transferred to the bottom wall of the dish, so that the bottom wall of the dish is evenly heated. Combined with the turbulence of the blade, the bottom surface of the dish cavity will not stick to the food and burn. In summary, the above setting can better prevent the dish from being burned. For 1≤H1 / H2≤2, the highest knife tip is located in the dish cavity, the heating element is higher, most of the food is located in the dish cavity, and the food is heated by heating the liquid in the dish cavity, so that the food is heated evenly, which is also beneficial to prevent the bottom surface of the dish cavity from being burned.

[0008] In some embodiments, when 0.2≤H1 / H2≤0.75, the heating element contacts the side wall of the disk to form a contact surface; along the axial direction of the blade shaft, the lowest blade tip is located between the top edge and the bottom edge of the contact surface.

[0009] As set up above, 0.2≤H1 / H2≤0.75 is combined with the lowest blade tip being located between the top and bottom edges of the contact surface. The heating area on the side of the dish cavity corresponding to the heating element is more within the turbulence area of ​​the blade (especially the turbulence area of ​​the blade with the lowest blade tip). As a result, the blade has a good stirring effect on the food, making the food more fluid and preventing the side of the dish cavity from getting stuck to the food and being burned.

[0010] In some embodiments, when 1≤H1 / H2≤2, the highest blade tip is lower than or flush with the heating element, and / or 0mm≤H1-H2≤35mm.

[0011] As set above, if one of the above conditions is met, the food can have better fluidity and avoid the sides and bottom of the dish cavity from being stained with food and being burned.

[0012] In some embodiments, the disc cavity includes a side surface surrounding the disc cavity bottom surface; the side surface is inclined outward from the disc cavity bottom surface; and the plurality of blades are at least partially located within the disc cavity. Along the radial direction of the blade axis, the distance between the lowest blade tip of the plurality of blades and the side surface of the disc cavity is P1; the width of the projection of the side surface of the disc cavity onto a radial plane of the blade axis is P2, and 0.1≤P1 / P2≤0.6.

[0013] As set up above, since 0.1≤P1 / P2≤0.6, the distance between the side of the disc cavity and the blade will not be too far, so that the turbulence of the blade (at least the turbulence generated by the lowest blade tip) can more effectively act on the heating area on the side of the disc cavity corresponding to the heating element, which has a good stirring effect on the food and makes the food fluidity good, thereby preventing the food from sticking to the side of the disc cavity and getting burnt. In addition, the heating element is arranged circumferentially around the side wall of the disc body, and the side wall of the disc body is heated. The heat is transferred to the bottom wall of the disc body through the side wall of the disc body, so that the bottom wall of the disc body is evenly heated. Combined with the turbulence generated by the blade, the food has good fluidity, and the bottom surface of the disc cavity will not stick to the food and get burnt. In summary, the above setting can avoid the problem of food poor in fluidity and accumulation at the bottom of the disc and getting burnt, thereby improving the user experience.

[0014] In some embodiments, the disc cavity includes a disc cavity side, and the disc cavity side includes a bottom edge connected to the disc cavity bottom surface and a top edge relative to the bottom edge; the angle between the tangent plane passing through the top edge and the bottom edge and the disc cavity bottom surface is α, 90 degrees ≤ α ≤ 170 degrees.

[0015] As set above, when 90 degrees ≤ α ≤ 170 degrees, the turbulence generated by the blades makes the stirring effect better, makes the food fluidity better, and prevents the sides and bottom of the dish cavity from being stained with food and being burned.

[0016] In some embodiments, along the axial direction of the blade shaft, the distance between the top of the heating element and the bottom surface of the disc cavity is L2; ​​among the blade tips, the distance between the lowest blade tip and the bottom surface of the disc cavity is L1; 0.25≤L1 / L2≤0.75.

[0017] As set up above, since 0.25≤L1 / L2≤0.75, the heating area on the side surface of the disc cavity of the side wall of the disc body corresponding to the heating element is heated by the heating element, and this area is closer to the turbulence area of ​​the blade, and the turbulence of the blade (at least the turbulence generated by the blade with the lowest blade tip) acts more effectively on the heating area, the stirring effect of the blade is good, and the fluidity of the food is better. Therefore, it can better prevent the side surface of the disc cavity from being stuck to food and being burned, and correspondingly, it can prevent the bottom surface of the disc cavity from being stuck to food and being burned.

[0018] In some embodiments, the side wall of the tray body includes a side wall top portion relative to the bottom wall of the tray body, and the heating element is located at the side wall top portion.

[0019] In this arrangement, because the heating element is located at the top of the side wall and circumferentially arranged around the side wall of the dish, the heating element is relatively far from the bottom wall of the dish. Heat generated by the heating element is transferred to the bottom wall of the dish through the side wall of the dish. The bottom surface of the dish cavity serves as the inner surface of the bottom wall of the dish. This ensures uniform heating of the bottom wall of the dish, making the bottom surface of the dish cavity less likely to burn. Furthermore, when the heating element is further away from the bottom surface of the dish cavity, the food in the dish cavity is heated by the heated water, further preventing the bottom surface of the dish cavity from burning.

[0020] In some embodiments, the side surface of the disc cavity includes an arc-shaped surface connected to the bottom surface of the disc cavity and formed by rotating an arc around the rotation center line of the knife shaft; the center of the arc corresponding to the arc deviates from the rotation center line of the knife shaft.

[0021] As described above, since the center of the circle corresponding to the arc deviates from the rotation centerline of the blade shaft, compared with the case where the center of the circle corresponding to the arc is located on the rotation centerline, the side of the disc cavity is more inclined toward the outside of the blade shaft. Thus, on the one hand, the center of the circle of the side of the disc cavity deviates from the rotation centerline, and when whipping, the food accumulated on the side of the disc cavity generates certain small vortices on the side. These small vortices are different from the large vortices generated around the rotation centerline. The small vortices circulate in the up and down directions, which helps to mix the food more evenly. On the other hand, in the process of the blade whipping to form turbulence, the water flow is better and the exchange is faster, and more water enters the bottom edge area of ​​the disc cavity. Ultimately, the food in the bottom edge area of ​​the disc cavity can be fully stirred, and the food is mixed more evenly. In the case where a heating element is provided on the side wall of the disc body, because the food at the bottom edge of the disc cavity can also be fully stirred, the food in the bottom edge area of ​​the disc cavity is not ignored and can be effectively heated, so the overall heating efficiency is high.

[0022] In some embodiments, the arc is a brachistochrone curve.

[0023] As described above, since the arc is the brachistochrone curve, combining the brachistochrone curve with the center of the arc offset from the blade axis's rotational center allows food to fall more quickly along the sides of the disc cavity, resulting in greater impact energy from the blades on the food and better mixing of the food and water, resulting in a more even mixing of the food. If a heating element is provided on the sidewalls of the disc, the characteristics of the brachistochrone curve allow the blades to drive the food-water mixture within the disc cavity against the sides with greater impact force, preventing food from sticking to the sides and, in turn, preventing the sides from being burned.

[0024] In some embodiments, the knife assembly includes multiple blades assembled on the knife shaft, and on the radial plane of the knife shaft, the center of the circle is located in the circle formed by the rotation of the blades; in the axial direction of the knife shaft, the multiple blades include the highest knife tip and the lowest knife tip, and the center of the circle is located between the highest knife tip and the lowest knife tip.

[0025] With the above arrangement, the center of the circle lies within the circle formed by the rotation of the blades on the radial plane of the blade shaft; and the center of the circle lies between the highest and lowest blade tips on the axial direction of the blade shaft. This arrangement further ensures that the aforementioned small eddies are distinct from the large eddies generated around the centerline of rotation, improves water flow and exchange, and allows more water to enter the bottom edge of the dish cavity, ultimately resulting in more even mixing of food. In the presence of a heating element, this prevents food from sticking to the sides of the dish cavity, further helping to prevent the sides from being burned.

[0026] In a second aspect, the present application discloses a food processor. The food processor comprises a drive assembly, a blending cup, and any of the aforementioned heating plate assemblies, wherein the heating plate assembly and the blending cup define a food blending chamber; the food blending chamber includes the cavity of the plate; the food blending chamber has a minimum water level, the highest blade tip is below or flush with the minimum water level, and the drive assembly drives the blade assembly to rotate within the food blending chamber.

[0027] As configured above, the food processor at least has the beneficial effects of the heating plate assembly, which will not be described in detail. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is an exploded view of a food processor of the present application;

[0029] Figure 2 yes Figure 1 An exploded view of the blender cup assembly, wherein the blender cup assembly includes a first heating plate assembly;

[0030] Figure 3 yes Figure 2 A cross-sectional view of the blender jar assembly in the assembled state is shown;

[0031] Figure 4 This is an exploded view of the first heating plate assembly of the present application;

[0032] Figure 5 yes Figure 4 A top view of the heating plate assembly in the assembled state is shown;

[0033] Figure 6 It is along Figure 5 Cross-sectional view of line AA;

[0034] Figure 7is a cross-sectional view of the blending cup assembly of the present application excluding the cup cover, wherein the blending cup assembly includes a second heating plate assembly;

[0035] Figure 8 yes Figure 7 Enlarged view of part A;

[0036] Figure 9 It is the relationship between the ratio of P1 to P2 and the number of rice stains;

[0037] Figure 10 This is the relationship between the angle α and the number of meters;

[0038] Figure 11 It is the relationship between the ratio of H1 to H2 and the number of rice;

[0039] Figure 12 is a schematic diagram of another heating plate assembly according to an embodiment of the present application;

[0040] Figure 13 is a schematic diagram of another disc according to an embodiment of the present application. DETAILED DESCRIPTION

[0041] Here, the technical solutions in the embodiments (or "implementations") of the present application will be clearly and completely described in conjunction with the accompanying drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements.

[0042] If there are terms related to directional indications or positional relationships in the embodiments of this application (such as up, down, left, right, front, back, inside, outside, top, bottom, center, vertical, horizontal, longitudinal, transverse, length, width, counterclockwise, clockwise, axial, radial, circumferential, etc.), such terms are only used to explain the relative positional relationship, movement, etc. between the components in a specific posture (as shown in the accompanying drawings); if the specific posture changes, the directional indication or positional relationship will also change accordingly. In addition, the terms "first" and "second" in the embodiments of this application are only used for the purpose of convenience of description and should not be understood as indicating or implying relative importance.

[0043] See also Figure 3 、 Figure 4 、 Figures 6 to 8 , Figure 3 The mixing cup assembly shown includes a first heating plate assembly 10, Figure 4 and Figure 6 A first heating plate assembly 10 is shown schematically. Figure 7 The cross-sectional view of the stirring cup assembly of the present application without the cup cover is shown, and the stirring cup assembly includes the second heating plate assembly 10. Figure 81 is a cross-sectional view of the second type of heating plate assembly 10. Both heating plate assemblies 10 include a plate body 1, a heating element 2 and a knife assembly 5. In addition, Figure 4 It is also shown that the heating plate assembly 10 includes a thermostat 901, an NTC 902 and a sealing ring 8. The sealing ring 8 is used to seal the food stirring cavity surrounded by the heating plate assembly 10 and the stirring cup 20 to prevent water leakage, etc. The plate body 1 includes a plate body bottom wall 11 and a plate body side wall 12. The plate body side wall 12 and the plate body bottom wall 11 form a plate body cavity 13. The plate body cavity 13 includes a plate body cavity bottom surface 131 and a plate body cavity side surface 132 surrounding the plate body cavity bottom surface 131. That is, the plate body cavity bottom surface 131 is the inner surface of the plate body bottom wall 11. The plate body cavity side surface 132 is the inner surface of the plate body side wall 12. The structure of the plate body 1 is not limited and can be as follows Figure 6 and Figure 4 The schematic diagram includes an inner plate 141 and a heat conducting plate 142. At this time, the side of the inner plate 141 is the side of the plate cavity 132, and the bottom of the inner plate 141 is the bottom of the plate cavity 131. The inner plate 141 is made of food-grade stainless steel. The heat conducting plate 142 can be an aluminum plate that can conduct heat. The plate 1 can also be made of Figure 8 Combined with Figure 7 The single-layer structure shown.

[0044] Continue to see Figures 3 to 8 , Figure 3 The blender jar assembly shown includes Figure 4 The heating plate assembly shown. Figure 5 yes Figure 4 A top view of the assembled state; Figure 6 It is along Figure 5 Cross-sectional view of line AA; Figure 8 yes Figure 7 An enlarged view of part A in the figure. The heating element 2 is arranged around the circumference of the dish side wall 12 and is located outside the dish cavity 13. The circumferential arrangement is not limited to the heating element 2 being arranged on the outer surface of the side wall of the dish side wall 12. In some embodiments, the heating element 2 can also be arranged inside the dish side wall 12. The heating element 2 is not limited to a heating tube. There can also be multiple heating elements 2, which are distributed at intervals in the circumference of the dish side wall 12. In short, the heating element 2 can generate heat to heat the dish 1, and ultimately, heat the food in the food stirring cavity surrounded by the dish 1 and the stirring cup 20.

[0045] Continue to see Figure 4 、 Figures 6 to 8, the knife assembly 5 includes a knife shaft 52 rotatably assembled with the bottom wall 11 of the disk body and a plurality of knife blades 53 assembled with the knife shaft 52. In the embodiment of the present application, the knife assembly 5 includes a bearing seat 51, and the bearing seat 51 can be welded to the bottom wall 11 of the disk body. The knife shaft 52 is assembled with the bearing seat 51 through bearings and other components, thereby realizing the rotational assembly of the knife shaft 52 and the bottom wall 11 of the disk body. In the present application, the knife blade 53 includes a first knife blade 531 and a second knife blade 532. The first knife blade 531 and the second knife blade 532 each have two blades, so that Figure 4 and Figure 5 As shown, the blade assembly 5 is a four-blade blade. The number of blades is not limited thereto, and in some cases, it can also be two blades, three blades, etc. In this embodiment, the first blade 531 has the lowest blade tip 5311, and the second blade 532 has the highest blade tip 5321. Figure 3 and Figure 6 It is shown that the lowest tip 5311 is located in the disc cavity 13. Figure 8 Combined with Figure 7 It is shown that the highest knife tip 5321 and the lowest knife tip 5311 are both located in the disc cavity 13.

[0046] See also Figure 3 、 Figure 7 and Figure 8 , along the axial direction of the blade shaft 52, the distance between the bottom of the heating element 2 and the bottom surface 131 of the disc cavity is H1. Among the blade tips of the multiple blades 53, the distance between the highest blade tip 5321 and the bottom surface 131 of the disc cavity is H2, 0.05≤H1 / H2≤2. Some ratios of H1 / H2 are as follows: 0.05, 0.08, 0.1, 0.12, 0.15, 0.18, 0.2, 0.23, 0.25, 0.28, 0.3, 0.33, 0.35, 0.38, 0.4, 0.43, 0.45, 0.48, 0.5, 0.53, 0.55, 0.58, 0.6, 0.63, 0.65, 0.68, 0.7, 0.72, 0.75, 0.8, 0.82, 0.85, 0.9, 0.93, 0.95, 1, 1.05, 1.08, 1.1, 1.15, 1.18, 1.2, 1.25, 1.3, 1.35, 1.4, 1.45, 1.5, 1.55, 1.6, 1.65, 1.7, 1.75, 1.8, 1.85, 1.9, or 2.

[0047] Figure 11 The chart is generated based on the table below.

[0048] H1 / H2 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45 Number of rice 13 11 8 5 3 4 3 2 H1 / H2 0.5 0.55 0.6 0.65 0.7 0.75 0.8 0.85 0.9 Number of rice 0 3 5 6 6 9 12 15 15

[0049] Based on the common phenomenon of sticking to the bottom, the anti-sticking test standard is divided into 7 levels. The sticking of the common ingredients carrot rice and pumpkin rice after cooking for 5 consecutive times is used as the standard. The specific results are as follows:

[0050] Level 1: No sticking to the bottom or layering, no sticking to rice grains;

[0051] Level 2: Residual rice grains ≤5;

[0052] Level 3: 5<residual rice grains≤15;

[0053] Level 4: Residual rice grains>15;

[0054] Level 5: Slightly smudged bottom;

[0055] Level 6: Severely blurred;

[0056] Level 7: The fuse is blown.

[0057] The anti-sticking level of common food processors on the market is basically at level 4-5, which makes it difficult to clean and affects the user experience.

[0058] As described above, since the heating element 2 is arranged around the circumference of the disk side wall 12, the disk side wall 12 is heated first, and the heat is then transferred to the disk bottom wall 11 through the disk side wall 12. The disk bottom wall 11 can be evenly heated to prevent the disk bottom wall 11 (the bottom surface of the disk cavity) from being burned. Moreover, since the 0.05≤H1 / H2≤2, whether a part of the blade is located in the disk cavity and the other part of the blade is located outside the disk cavity, or the blades are all located in the disk cavity, the blades are not far from the heating element. It will not be too far away, and the turbulence generated by the blade can promptly carry away the food heated by the heating element and mix it with food elsewhere. In this way, by controlling the distance between the blade and the heating element 2, the turbulence generated by the blade has a good stirring effect on the food, making the food have good fluidity, thereby preventing the food from sticking to the side and bottom of the dish cavity, and preventing the side and bottom of the dish cavity from being burned. In summary, the above arrangement can not only prevent the side walls of the dish from being burned, but also prevent the bottom wall of the dish (bottom of the dish) from being burned. It solves the problem that the bottom of the dish is burned because the food accumulates on the bottom of the dish (bottom wall of the dish) due to poor fluidity. Of course, both the side 132 of the dish cavity and the bottom 131 of the dish cavity are prevented from being burned, which can improve the heating efficiency of the heating element 2.

[0059] See also Figure 3 、 Figure 6 and Figure 11 The tip of some blades (the first blade 531 in this embodiment) is located inside the disc cavity 13, and the highest blade tip 5321 (the second blade 532 in this embodiment) is located outside the disc cavity 13. 0.05≤H1 / H2≤0.9. Figure 11 As well as the above table, preferably, 0.2≤H1 / H2≤0.75.

[0060] In the above arrangement, since 0.2≤H1 / H2≤0.75, the heating area corresponding to the heating element 2 on the side surface 132 of the dish cavity is more within the turbulent flow area of ​​the blade. The turbulent flow generated by the blade has a better stirring effect on the food, making the food more fluid, thereby preventing the side surface of the dish cavity from getting stuck to the food and burning it. Of course, as mentioned above, the dish side wall 12 is heated and then transfers heat to the dish bottom wall 11, so that the dish bottom wall 11 is evenly heated. Combined with the turbulent flow of the blade, the dish cavity bottom surface 131 will not get stuck to the food and burn it. In summary, the above arrangement can better prevent the dish body 1 from getting burned.

[0061] See also Figure 7 and Figure 8 In some embodiments, the tips of all blades are located in the disc cavity, and 1≤H1 / H2≤2.

[0062] As described above, for 1≤H1 / H2≤2, the highest blade tip 5321 is located within the dish cavity 13, the heating element 2 is relatively high, and the majority of the food is located within the dish cavity 13. The food is also heated by heating the liquid within the dish cavity 13, ensuring even heating of the food and preventing the dish cavity bottom 131 from burning. When H1 / H2>2, the higher position of the heating element 2 results in a higher dish sidewall 12. This, firstly, increases costs; secondly, makes installation of the heating element 2 more difficult; and thirdly, when the user is blending a small volume of food, a high position of the heating element 2 can cause the heating element 2 to dry out.

[0063] See also Figure 6 and Figure 3 , in the case of 0.2≤H1 / H2≤0.75, the heating element 2 contacts the side wall 12 of the disk body to form a contact surface; along the axial direction of the knife shaft 52, the lowest knife tip 5311 is located between the top and bottom edges of the contact surface, such as Figure 6 As shown, the top edge is F, the bottom edge is f, and the lowest tip 5311 is located between F and f. The lowest tip 5311 is located between the top edge and the bottom edge of the contact surface, including the following: 1) Figure 6 1) The tip of the first blade 531 (i.e., the lowest tip 5311) is located between the top and bottom edges of the contact surface, and the tip of the second blade 532 is located outside the disc cavity 13; 2) All the blade tips may be located inside the disc cavity 13, and only the lowest tip 5311 is located between the top and bottom edges of the contact surface; 3) All the blade tips may be the lowest tips located between the top and bottom edges of the contact surface.

[0064] As set above, 0.2≤H1 / H2≤0.75 is combined with the lowest blade tip 5311 being located between the top and bottom edges of the contact surface, and the heating area corresponding to the heating element 2 on the side surface 132 of the disc cavity is more within the turbulence area of ​​the blade (especially the turbulence area of ​​the blade 53 with the lowest blade tip). As a result, the turbulence generated by the stirring of the blade has a good stirring effect on the food, making the food more fluid and preventing the side surface 132 of the disc cavity from being stained with food and being burned.

[0065] See also Figure 7 and Figure 8 Furthermore, in the case of 1≤H1 / H2≤2, the highest blade tip 5321 is lower than or flush with the heating element 2, and / or, 0mm≤H1-H2≤35mm.

[0066] As configured above, if one of the above conditions is met, the food can have better fluidity and avoid the dish cavity side surface 132 and the dish cavity bottom surface 131 from being stained with food and being burned.

[0067] Continue to see Figure 6 and Figure 8 The disc cavity 13 includes a disc cavity side surface 132. The disc cavity side surface 132 is inclined toward the outside of the disc cavity bottom surface 131. This inclination can be like Figure 3 and Figure 6 In that way, the whole is tilted, and it can also be like Figure 8 Combined with Figure 7 In this way, the lower part of the disc cavity side surface 132 is inclined outward, and the upper part is perpendicular to the disc cavity bottom surface 131. Of course, the outward inclination is not limited to this, as long as the disc cavity side surface 132 is tilted upward relative to the disc cavity bottom surface 131 and is located outside the disc cavity bottom surface 131. At least part of the multiple blades are located in the disc cavity 13, see Figure 6 In this embodiment, the first blade 531 extends into the disc cavity 13 and is entirely located in the disc cavity 13, while the second blade 532 extends out of the disc cavity 13. In other embodiments, the first blade 531 including a portion of the blade tip is located in the disc cavity 13, while the other portion is located outside the disc cavity 13. Figure 8 In some other embodiments, all blades (such as the first blade 531 and the second blade 532 of the present application) may be located within the disc cavity 13. Along the radial direction of the blade axis 52, the distance between the lowest blade tip 5311 of the plurality of blades and the disc cavity side surface 132 is P1. The width of the projection of the disc cavity side surface 132 on the radial plane of the blade axis 52 is P2, where 0.1≤P1 / P2≤0.6, for example, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, or 0.6.

[0068] See also Figure 9 Combined with the following table, Figure 9 The chart is generated based on the following table:

[0069] P1 / P2 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45 Number of rice 6 4 2 0 0 3 5 7 P1 / P2 0.5 0.55 0.6 0.65 0.7 Number of rice 11 13 13 18 25

[0070] From the above chart and table, we can see that when 0.1≤P1 / P2≤0.25, the number of rice sticking shows a downward trend. When the ratio of P1 / P2 is greater than 0.3, the number of rice sticking shows an upward trend. Furthermore, when the ratio is 0.15≤P1 / P2≤0.4, the number of rice sticking is less than or equal to 5, and the anti-sticking effect is optimal, reaching a level 2 anti-sticking effect. When the ratio of P1 / P2 is 0.45, the number of rice sticking is 7; at 0.5, the number of rice sticking is 11, when the ratio is 0.55, the number of rice sticking is 13, when the ratio is 0.6, the number of rice sticking is 13, when the ratio is 0.65, the number of rice sticking is 18, and when the ratio is 0.7, the number of rice sticking is 25. In summary, 0.1≤P1 / P2≤0.6.

[0071] As set up above, since 0.1≤P1 / P2≤0.6, the distance between the side surface 132 of the disc cavity and the blade will not be too far, so that the turbulence of the blade (at least the turbulence generated by the blade with the lowest blade tip 5311) can more effectively act on the heating area corresponding to the side surface 132 of the disc cavity and the heating element 2, which has a good stirring effect on the food and makes the food fluidity good, thereby preventing the food from sticking to the side surface 132 of the disc cavity and getting burnt. In addition, the heating element 2 is arranged circumferentially around the side wall 12 of the disc body, first heating the side wall 12 of the disc body, and the heat is transferred to the bottom wall 11 of the disc body through the side wall 12 of the disc body. The bottom wall 11 of the disc body is evenly heated, and the turbulence generated by the blade makes the food fluidity good, and the bottom surface 131 of the disc cavity will not stick to the food and get burnt. In summary, the above setting can avoid the problem of food poor in fluidity and accumulation at the bottom of the disc and getting burnt, thereby improving the user experience. Of course, in the above embodiment, if the heating element 2 is far away from the bottom wall 11 of the dish body, as mentioned above 1≤H1 / H2≤2, and the food sinks to the lower part of the dish body cavity 13 due to gravity, the heating element 2 first heats the water in the dish body cavity 13, and then heats the food through the water. Combined with the turbulence generated by the blades, it is also helpful to prevent the dish body 1 from being burnt.

[0072] In such Figure 6 and Figure 8 Combined with Figure 7 In the case of the disc cavity side surface 132 shown, 3mm≤P1≤25mm, and 5mm≤P2≤30mm. If the width of the disc cavity bottom surface 131 is narrowed, the disc cavity side surface 132 will be longer (for example, the upper bottom surface of the frustum can be considered as the smaller disc cavity bottom surface 131), 3mm≤P1≤25mm; 5mm≤P2≤60mm.

[0073] As set above, since when 0.1≤P1 / / P2≤0.6, 3mm≤P1≤25mm; 5mm≤P2≤60mm, the blade has a good stirring effect, and the turbulence generated by the blade makes the food more fluid, avoiding the side surface 132 and the bottom surface 131 of the dish cavity from being burned.

[0074] The first embodiment in which the side surface 132 of the disc cavity is inclined toward the outside of the bottom surface 131 of the disc cavity is described as follows: Figure 6 and Figure 4 , the disc cavity side surface 132 is inclined outwardly toward the disc cavity bottom surface 131 so that the disc cavity 13 gradually increases in size away from the disc bottom wall 11, thereby achieving the outer inclination. Figure 6 As shown, the disc cavity side surface 132 is a rotational curved surface formed by an arc (a segment of a circle or a segment of an ellipse) rotating around the rotation centerline of the blade shaft 52. In other embodiments, the outward inclination can also be a rotational curved surface formed by a straight line inclined to the rotation centerline of the blade shaft 52 rotating around the rotation centerline, that is, the side surface of a frustum.

[0075] The second embodiment in which the side surface 132 of the disc cavity is inclined toward the outside of the bottom surface 131 of the disc cavity is described as follows: Figure 8 Combined with Figure 7 , the disk cavity side surface 132 includes a connecting surface 1321 and a cylindrical surface 1322. The top edge of the connecting surface 1321 is connected to the bottom edge of the cylindrical surface 1322. The axis of the cylindrical surface 1322 is the rotation center line of the knife shaft 52. The bottom edge of the connecting surface 1321 is connected to the disk cavity bottom surface 131, and the connecting surface 1321 is inclined outward from the disk cavity bottom surface 131 so that the disk cavity 13 gradually increases in the direction away from the disk bottom wall 11 to achieve the outer inclination. Here, the shape of the connecting surface 1321 is a rotating curved surface formed by a circular arc line rotating around the rotation center line, or it can be a rotating curved surface formed by a straight line inclined to the rotation center line rotating around the rotation center line (that is, the side of a cone).

[0076] As described above, since the disc cavity side surface 132 is tilted outward as a whole so that the disc cavity 13 gradually increases in the direction away from the disc bottom wall 11, or the connecting surface 1321 of the disc cavity side surface 132 is tilted outward so that the disc cavity 13 gradually increases in the direction away from the disc bottom wall 11, on the one hand, the outward tilt of the disc cavity side surface 132 can better utilize the turbulence generated by the blade, and the turbulence effect is good, so that the food can form an effective circulation path in the disc cavity 13, which helps to bring large pieces of food to the vicinity of the blade 53 for cutting, so that the food has good fluidity and avoids The side surfaces 132 of the dish cavity are prevented from getting stuck with food and being burned. On the other hand, when the volume of the dish cavity 13 is equal, the outward inclination of the side surfaces of the dish cavity can make the bottom surface 131 of the dish cavity smaller. The turbulence can maximize the fluidity of the food, allowing the liquid and solid mixture to circulate more smoothly in the dish cavity 13, making the food fluidity good and preventing the side surfaces 132 of the dish cavity from getting stuck with food and being burned. Because the bottom surface 131 of the dish cavity heats the food through heat transfer from the side surfaces 132 of the dish cavity, combined with the turbulence of the blade, the above arrangement can also prevent the bottom surface 131 of the dish cavity from being burned. In addition, the intersection of the curved surface and the bottom surface 131 of the dish cavity does not produce a dead angle, making it easier to clean the dish body 1 (i.e., the heating dish assembly 10). Technicians can understand that the disc cavity 13 gradually increases in size in the direction away from the disc bottom wall 11 to achieve the outward inclination, or the disc cavity side 132 including the connecting surface 1321 and the cylindrical surface 1322 itself also has the aforementioned function, which can be combined with other embodiments described in this application such as 0.05≤H1 / H2≤2 to more effectively prevent the disc cavity side 132 and the disc cavity bottom 131 from being burned.

[0077] See also Figure 6 and Figure 8 The disc cavity side surface 132 includes a bottom edge connected to the disc cavity bottom surface 131 and a top edge relative to the bottom edge; the angle between the tangent plane passing through the top edge and the bottom edge and the disc cavity bottom surface 131 is α, 90 degrees ≤ α ≤ 170 degrees, for example, 90 degrees, 95 degrees, 100 degrees, 105 degrees, 110 degrees, 115 degrees, 120 degrees, 125 degrees, 130 degrees, 135 degrees, 140 degrees, 145 degrees, 150 degrees, 155 degrees, 160 degrees, 165 degrees or 170 degrees. In the case of 90 degrees ≤ α ≤ 170 degrees, the shape of the disc cavity side surface 132 is not limited to Figure 6 and Figure 8 The shape of the disc cavity side 132 is shown. Figure 10 , some values ​​of α and the relationship between the number of rice, see Figure 10 As shown, Figure 10 This is a chart based on the following table.

[0078] α 90 95 100 105 110 115 120 125 130 Number of rice 11 8 8 6 2 0 3 5 5 α 135 140 145 150 155 160 165 170 Number of rice 8 7 6 8 9 12 15 14

[0079] exist Figure 10 In the figure, when the angle α is around 105 degrees-130 degrees, the number of sticky rice is within 5, and when the angle α exceeds 130 degrees, the number of sticky rice exceeds 5.

[0080] As described above, when the angle is 90 degrees ≤ α ≤ 170 degrees, the turbulence generated by the blades provides a good stirring effect, improves food fluidity, and prevents food from getting stuck on the sides 132 and bottom 131 of the dish cavity and burning. It will be appreciated by those skilled in the art that 90 degrees ≤ α ≤ 170 degrees alone also has the aforementioned effect, and when combined with other embodiments described herein, such as 0.05 ≤ H1 / H2 ≤ 2, it can more effectively prevent food from getting stuck on the sides 132 and bottom 131 of the dish cavity.

[0081] See also Figure 6 , along the axial direction of the blade shaft 52, the distance between the top of the heating element 2 and the bottom surface 131 of the disc cavity is L2; ​​the distance between the lowest blade tip 5311 and the bottom surface 131 of the disc cavity is L1; 0.25≤L1 / L2≤0.75. For example, 0.25, 0.28, 0.3, 0.33, 0.35, 0.38, 0.4, 0.43, 0.45, 0.48, 0.5, 0.52, 0.55, 0.58, 0.6, 0.62, 0.65, 0.68, 0.7, 0.72, 0.73 or 0.75. It should be noted here that, Figure 6 Along the axial direction of the blade shaft 52, the lowest blade tip 5311 is located between the top and bottom edges of the contact surface formed by the heating element 2 and the side wall 12 of the disk body. However, when 0.25≤L1 / L2≤0.75, the lowest blade tip 5311 may also be lower than the bottom edge of the contact surface or other situations.

[0082] As described above, due to 0.25≤L1 / L2≤0.75, the side surface 132 of the dish cavity of the side wall 12 of the dish and the heating area corresponding to the heating element 2 are heated by the heating element 2, and this area is closer to the turbulence area of ​​the blade, so the turbulence of the blade (at least the turbulence generated by the blade with the lowest blade tip) acts more effectively on the heating area, the stirring effect of the blade is good, and the fluidity of the food is better. Therefore, it is more possible to prevent the side surface 132 of the dish cavity from being stained by food and being burned, and correspondingly, it is possible to prevent the bottom surface 131 of the dish cavity from being stained by food and being burned. Technicians will understand that 0.25≤L1 / L2≤0.75 itself also has the above-mentioned effect, and combined with other embodiments described in this application such as 0.05≤H1 / H2≤2, it can more effectively prevent the side surface 132 of the dish cavity and the bottom surface 131 of the dish cavity from being burned.

[0083] Technicians can understand that 0.25≤L1 / L2≤0.75 itself also has the aforementioned effect, and combined with other embodiments described in this application such as 0.05≤H1 / H2≤2, it can more effectively prevent the disc cavity side surface 132 and the disc cavity bottom surface 131 from being burned.

[0084] In some embodiments, L1 and L2 satisfy at least one of the following conditions:

[0085] a) 0.3 ≤ L1 / L2 ≤ 0.6, for example, 0.3, 0.33, 0.35, 0.38, 0.4, 0.42, 0.45, 0.48, 0.5, 0.52, 0.55, 0.58 or 0.6;

[0086] b) 5mm≤L1≤25mm, for example, 5mm, 6mm, 7mm, 8mm, 9mm, 10mm, 11mm, 12mm, 13mm, 14mm, 15mm, 16mm, 17mm, 18mm, 19mm, 20mm, 21mm, 22mm, 23mm, 24mm, 25mm or 26mm;

[0087] c) 6mm≤L2≤60mm, for example, 6mm, 8mm, 10mm, 13mm, 15mm, 18mm, 20mm, 23mm, 25mm, 28mm, 30mm, 33mm, 35mm, 38mm, 40mm, 42mm, 45mm, 48mm, 50mm, 52mm, 55mm, 58mm or 60mm.

[0088] As configured above, since L1 and L2 satisfy at least one of the following conditions: a) 0.3≤L1 / L2≤0.6; b) 5mm≤L1≤25mm; c) 6mm≤L2≤60mm, the food has better fluidity and can better prevent the side surface 132 and the bottom surface 131 of the dish cavity from being stained and burned.

[0089] See also Figure 6 and Figure 8 Combined with Figure 7 The disk side wall 12 includes a side wall top 121 relative to the disk bottom wall 11 , and the heating element 2 is located at the side wall top 121 .

[0090] As described above, since the heating element 2 is located at the top end 121 of the side wall and is arranged circumferentially around the side wall 12 of the disc body, the heating element 2 is far away from the bottom wall 11 of the disc body. The heat generated by the heating element 2 is transferred to the bottom wall 11 of the disc body through the side wall 12 of the disc body. The bottom surface 131 of the disc body cavity is the inner surface of the bottom wall 11 of the disc body. In this way, the bottom wall 11 of the disc body is heated evenly and the bottom surface 131 of the disc body cavity is less likely to be burned. In addition, when the heating element 2 is as Figure 8 Combined with Figure 7In this way, when the food is further away from the bottom surface 131 of the dish cavity, the food in the dish cavity 13 can be heated by the heated water, which can better prevent the bottom surface 131 of the dish cavity from being burned.

[0091] See also Figure 6 and Figure 8 Combined with Figure 7 The disc cavity side surface 132 is the surface of the disc side wall 12. Figure 4 In the embodiment, the dish cavity bottom surface 131 is the surface of the dish bottom wall 11 , and the dish cavity side surface 132 and the dish cavity bottom surface 131 are in direct contact with food.

[0092] As configured above, the plate cavity side surface 132 and the plate cavity bottom surface 131 are in direct contact with food, and the plate body 1 does not include a coating. Therefore, the heating plate assembly 10 of the present application can not only avoid sticking to the bottom, but also prevent the coating from falling off, thereby improving the user experience.

[0093] See also Figure 12 , the present application also discloses another heating plate assembly 10. Compared with the aforementioned heating plate assembly 10, this heating plate assembly 10 has one difference: the disc cavity side surface 132 includes a circle center O that deviates from the rotation center line of the knife assembly 5. For other features, please refer to the description of the aforementioned heating plate assembly 10. Specifically, the disc cavity side surface 132 includes an arc-shaped surface connected to the disc cavity bottom surface 131 and formed by rotating the arc 1320 around the rotation center line of the knife shaft 52. In addition to the disc cavity side surface 132 Figure 12 In addition to the shape shown, it can also be Figure 13 The center O of the arc 1320 deviates from the rotation center line of the blade shaft 52 . Figure 12 It shows that the distance M that the center of the circle O deviates from the center line of rotation is.

[0094] As set up above, since the center O corresponding to the arc 1320 deviates from the rotation center line of the blade shaft 52, compared with the case where the center of the arc 1320 is located on the rotation center line, it is equivalent to that the side surface 132 of the disc cavity is more inclined toward the outside of the blade shaft 52. In this way, on the one hand, the center of the side surface 132 of the disc cavity deviates from the rotation center line, and the food accumulated on the side surface 132 of the disc cavity during beating generates certain small eddies on the side. Such small eddies are different from the large eddies generated around the rotation center line. The small eddies circulate in the up and down directions, which helps to mix the food more evenly. On the other hand, in the process of the blade beating to form turbulence, the water flowability is better, the exchange is faster, and more water enters the bottom edge area of ​​the disc cavity 13 (such as Figure 12The area indicated by the dotted arrow B in the middle), finally, the food at the bottom edge of the dish cavity can also be fully stirred, and the food is mixed more evenly. In the case where the side wall of the dish is provided with a heating element, because the food at the bottom edge of the dish cavity can also be fully stirred, the food at the bottom edge of the dish cavity is not ignored and can be effectively heated, so that the overall heating efficiency is high. Based on the same principle, the corner between the bearing seat 51 of the knife assembly 5 and the bottom wall 11 of the dish body (such as Figure 12 The food in the area indicated by the dotted arrow b can also be fully stirred to avoid dead corners and make the food more evenly mixed.

[0095] See also Figure 12 In some embodiments, the arc 1320 is a brachistochrone curve. For example, the arc 1320 satisfies the equations: x = R (γ - sinγ) + Mcosγ and y = R (1 - cosγ) + Msinγ, where x is the horizontal coordinate of a point on the arc 1320, y is the vertical coordinate of a point on the arc 1320; R is the radius of the arc 1320; M is the distance that the center of the circle deviates from the rotation centerline along the radial direction of the tool axis; γ is the distance of the point on the arc ( Figure 12 The angle between the line connecting the highest point of the arc 1320 and the lowest point of the arc 1320 and the horizontal line passing through the center of the arc is 0≤γ≤π / 2. In the above embodiment, the radius of the opening of the disc cavity 13 is N, and M+R>N.

[0096] As described above, since the arc is the brachistochrone curve, combining this brachistochrone curve with the center of the arc corresponding to the arc offset from the blade axis's rotational center allows food to fall more quickly along the sides of the disc cavity, resulting in greater impact energy from the blades on the food and better mixing of the food and water, resulting in a more even food mix. If the blade disc sidewall 12 is provided with a heating element 2, based on the characteristics of the brachistochrone curve, the blades drive the food-water mixture within the disc cavity 13 to flush the disc cavity side 132 with greater impact force, preventing food from sticking to the disc cavity side 132 and, in turn, preventing the disc cavity side 132 from being burned.

[0097] See also Figure 12 The knife assembly 5 includes a plurality of blades (a first blade 531 and a second blade 532) assembled on the knife shaft 52. On the radial plane of the knife shaft 52, the center O is located in the circle formed by the rotation of the blades; in the axial direction of the knife shaft 52, the plurality of blades include the highest blade tip 5321 and the lowest blade tip 5311, and the center is located between the highest blade tip 5321 and the lowest blade tip 5311.

[0098] As described above, in the radial plane of the blade shaft 52, the center O is located within the circle formed by the rotation of the blades. In the axial direction of the blade shaft 52, the center O is located between the highest blade tip 5321 and the lowest blade tip 5311. This allows the aforementioned small eddies to be different from the large eddies generated around the centerline of rotation, resulting in better water flow and faster water exchange. Furthermore, more water enters the bottom edge of the dish cavity 13, ultimately resulting in more even mixing of the food. In the presence of a heating element, this prevents food from sticking to the sides of the dish cavity, thereby preventing the sides from being burned.

[0099] See also Figure 12 In some embodiments, the center of the circle O deviates from the rotation centerline by a distance M. Along the axial direction of the blade shaft 52, the distance between the center of the circle and the bottom surface 131 of the disc cavity is H, where 0 < M / H ≤ 1 / 2. The radius of the disc cavity opening is N, where 1 / 3 ≤ M / N ≤ 1 / 2. More specifically, 0 < M ≤ 50 mm. 0 < H ≤ 110 mm.

[0100] As set above, 0<M / H≤1 / 2 and 1 / 3≤M / N≤1 / 2, the turbulence effect generated by the blade can be better, and the food can be mixed more evenly in the end.

[0101] See also Figure 12 The blade assembly 5 includes a bearing seat 51, and the blade shaft 52 is assembled to the bottom wall 11 of the disc body through the bearing seat 51, so that the bearing seat 51 and the bottom wall 11 of the disc body form an intersection 110, the edge of the bottom wall 11 of the disc body is located outside the intersection 110, and the arc 1320 is connected to the edge of the bottom surface 131 of the disc body cavity. The central angle of the arc 1320 is β, 30 degrees ≤ β ≤ 90 degrees, for example, 30 degrees, 35 degrees, 40 degrees, 43 degrees, 47 degrees, 50 degrees, 53 degrees, 55 degrees, 58 degrees, 60 degrees, 63 degrees, 65 degrees, 68 degrees, 70 degrees, 73 degrees, 75 degrees, 78 degrees, 80 degrees, 83 degrees, 85 degrees, 88 degrees or 90 degrees. In other embodiments, that is, the area of ​​the bottom wall 11 of the disc body cavity completely overlaps the area of ​​the projection of the bearing seat 51. In this case, the arc 1320 is connected to the intersection 110, and the central angle corresponding to the arc 1320 is β, 0 degrees < β ≤ 90 degrees, for example, 5 degrees, 10 degrees, 13 degrees, 20 degrees, 23 degrees, 25 degrees, 28 degrees, 30 degrees, 35 degrees, 40 degrees, 43 degrees, 47 degrees, 50 degrees, 53 degrees, 55 degrees, 58 degrees, 60 degrees, 63 degrees, 65 degrees, 68 degrees, 70 degrees, 73 degrees, 75 degrees, 78 degrees, 80 degrees, 83 degrees, 85 degrees, 88 degrees or 90 degrees.

[0102] As set above, 0 degrees ≤ β ≤ 90 degrees, or 30 degrees ≤ β ≤ 90 degrees. This condition, combined with the center of the circle corresponding to the aforementioned arc 1320 deviating from the rotation center line of the knife shaft 52, can achieve a good turbulence effect and more uniform mixing of food.

[0103] See also Figure 1 Combined with Figure 2 、 Figure 3 and Figure 7 In the second aspect, the present application discloses a food processor. The food processor includes a drive assembly, a blending cup 20 and any one of the aforementioned heating plate assemblies 10. In this embodiment, the drive assembly is disposed in the main unit 200. The food processor also includes a cup cover 30, a cup holder 40, a bottom cover 50, a coupler 60 and a handle 70. The plate body 1 of the heating plate assembly 10 and the blending cup 20 form a food stirring chamber. The food stirring chamber includes the plate body cavity 13. The food stirring chamber has a minimum water level, Figure 3 and Figure 7 The distance between the lowest water level and the bottom surface 131 of the dish cavity is H3. The highest blade tip 5321 is lower than or flush with the lowest water level. The driving assembly drives the blade assembly 5 to rotate in the food stirring cavity.

[0104] As configured above, the food processor at least has the beneficial effects of the heating plate assembly 10, which will not be described in detail.

[0105] It should be noted that the technical solutions or technical features described in the above embodiments can be combined or supplemented with each other without conflict. The scope of protection of this application is not limited to the precise structures described in the above embodiments and shown in the accompanying drawings; all modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of this application shall be included in the scope of protection of this application.

Claims

1. A heating plate assembly, characterized in that: The heating plate assembly comprises a plate body (1), a heating element (2) and a knife assembly (5), wherein: The disc body (1) comprises a disc body bottom wall (11) and a disc body side wall (12), wherein the disc body side wall (12) and the disc body bottom wall (11) enclose a disc body cavity (13), and the disc body cavity (13) comprises a disc body cavity bottom surface (131); The heating element (2) is arranged around the circumference of the disk side wall (12) and is located outside the disk cavity (13); The knife assembly (5) includes a knife shaft (52) rotatably assembled with the bottom wall (11) of the disc body and a plurality of knife blades (53) assembled on the knife shaft (52); along the axial direction of the knife shaft (52), the distance between the bottom of the heating element (2) and the bottom surface (131) of the disc body cavity is H1, and the distance between the highest knife tip (5321) among the knife tips of the plurality of knife blades (53) and the bottom surface (131) of the disc body cavity is H2; 0.05≤H1 / H2≤2.

2. The heating plate assembly according to claim 1, characterized in that: Among the plurality of blades, the blade tips of some blades are located in the disc cavity (13), the highest blade tip (5321) is located outside the disc cavity (13), and 0.2≤H1 / H2≤0.75; Alternatively, the tips of all blades are located in the disc cavity, and 1≤H1 / H2≤2.

3. The heating plate assembly according to claim 2, characterized in that: When 0.2≤H1 / H2≤0.75, the heating element (2) contacts the side wall (12) of the disc body to form a contact surface; along the axial direction of the knife shaft (52), the lowest knife tip (5311) is located between the top edge and the bottom edge of the contact surface.

4. The heating plate assembly according to claim 2, characterized in that: In the case of 1≤H1 / H2≤2, the highest blade tip is lower than or flush with the heating element (2), and / or 0mm≤H1-H2≤35mm.

5. The heating plate assembly according to claim 1, characterized in that: The disc cavity (13) includes a disc cavity side surface (132) surrounding the disc cavity bottom surface (131); the disc cavity side surface (132) is inclined toward the outside of the disc cavity bottom surface (131); at least part of the multiple blades is located in the disc cavity (13); along the radial direction of the blade shaft (52), the distance between the lowest blade tip (5311) of the multiple blades (53) and the disc cavity side surface (132) is P1; the width of the projection of the disc cavity side surface (132) on the radial plane of the blade shaft (52) is P2, and 0.1≤P1 / P2≤0.

6.

6. The heating plate assembly according to claim 1, characterized in that: The disc cavity (13) includes a disc cavity side surface (132), and the disc cavity side surface (132) includes a bottom edge connected to the disc cavity bottom surface (131) and a top edge relative to the bottom edge; an angle α between a tangent plane passing through the top edge and the bottom edge and the disc cavity bottom surface (131) is 90 degrees ≤ α ≤ 170 degrees; And / or, along the axial direction of the blade shaft (52), the distance between the top of the heating element (2) and the bottom surface (131) of the disc cavity is L2; ​​among the blade tips of the multiple blades, the distance between the lowest blade tip (5311) and the bottom surface (131) of the disc cavity is L1; 0.25≤L1 / L2≤0.

75.

7. The heating plate assembly according to claim 1, characterized in that: The disk side wall (12) comprises a side wall top end (121) relative to the disk bottom wall (11), and the heating element (2) is located at the side wall top end (121).

8. The heating plate assembly according to claim 1, wherein: The disc cavity side surface (132) includes an arc-shaped surface connected to the disc cavity bottom surface (131) and formed by rotating an arc (1320) around the rotation center line of the knife shaft (52); the center of the circle corresponding to the arc (1320) deviates from the rotation center line of the knife shaft (52).

9. The heating plate assembly according to claim 8, characterized in that: The circular arc (1320) is the brachistochrone curve; And / or, the knife assembly (5) includes a plurality of blades assembled on the knife shaft (52), and on the radial plane of the knife shaft (52), the center of the circle is located in the circle formed by the rotation of the knife blades; in the axial direction of the knife shaft (52), the plurality of blades include the highest knife tip (5321) and the lowest knife tip (5311), and the center of the circle is located between the highest knife tip (5321) and the lowest knife tip (5311).

10. A food processor, characterized in that: The food processor comprises a drive assembly, a stirring cup (20) and a heating plate assembly (10) according to any one of claims 1 to 9, wherein the plate body (1) of the heating plate assembly (10) and the stirring cup (20) form a food stirring chamber; the food stirring chamber comprises the plate body cavity (13); the food stirring chamber has a minimum water level, the highest knife tip (5321) is lower than or flush with the minimum water level, and the drive assembly drives the knife assembly (5) to rotate in the food stirring chamber.

Images