Cooking utensil and electric stewpot

Abstract

The utility model relates to a cooking utensil and an electric stewpot. The cooking utensil comprises a pot body; the pot cover is arranged at the top of the pot body, a cooking cavity is defined between the pot cover and the pot body, a valve mounting part is arranged on the pot cover, and a valve mounting hole is formed in the valve mounting part in a penetrating mode; the valve body is mounted in the valve mounting hole, an exhaust channel is defined between the valve body and the valve mounting hole, and the valve body is used for moving up and down in the valve mounting hole. The exhaust area of the exhaust channel can be automatically adjusted according to the pressure change in the cooking cavity, when the pressure is increased, the exhaust area is increased, water spraying on the periphery of the pot cover and pot cover jumping are prevented, and meanwhile the weight of the pot cover and the cost can be greatly reduced due to the fact that the exhaust channel is increased; meanwhile, the situation that the cooking utensil is damaged or potential risks are caused due to the fact that the air pressure in the cooking cavity is too large is prevented, and safety and reliability of the cooking utensil are improved.

Description

Technical Field

[0001] The utility model relates to the technical field of cooking utensils, in particular to a cooking utensil and an electric stew pot. Background Art

[0002] In modern life, electric stew pots are a common cooking appliance, widely used in home kitchens and restaurants. Existing electric stew pots typically consist of a main pot, a pot body, and a lid. The pot body is placed inside the main pot, and the lid fits over the top of the pot body, forming a food storage cavity. A heating element in the main pot body heats the pot body, which then transfers the heat to the food, achieving the desired cooking effect.

[0003] To release steam and aroma during cooking, the lid is typically equipped with steam vents. However, existing electric stew pots have some design deficiencies. For example, the lid and the inner pot are typically sealed by a water channel. This sealing method can cause excessive pressure in the inner pot during cooking, causing water in the water channel to splash out, posing a scalding hazard. This requires improvement. Utility Model Content

[0004] In order to overcome at least one of the above-mentioned defects of the prior art, according to one aspect of the present invention, a cooking utensil is provided, comprising:

[0005] pot body;

[0006] a pot cover, disposed on top of the pot body and defining a cooking cavity between the pot body and the pot body, wherein the pot cover is provided with a valve mounting portion, and wherein the valve mounting portion has a valve mounting hole extending therethrough;

[0007] a valve body, mounted in the valve mounting hole and defining an exhaust passage between the valve body and the valve mounting hole, and the valve body is configured to move up and down in the valve mounting hole;

[0008] When the pressure in the cooking cavity increases, the exhaust area of ​​the exhaust channel increases accordingly, and the cooking appliance is provided with a maximum preset exhaust value, and when the maximum preset exhaust value is reached, the exhaust area of ​​the exhaust channel is the largest.

[0009] In one embodiment of the present application, the valve mounting portion includes a horizontal section and a vertical section, and the vertical section is arranged around the circumference of the horizontal section;

[0010] The valve mounting hole is arranged in both the horizontal section and the vertical section, and the aperture of the valve mounting hole in the horizontal section is smaller than that in the vertical section, and an exhaust channel is defined between the horizontal section, the vertical section and the valve body.

[0011] In one embodiment of the present application, the horizontal section and the vertical section of the valve mounting portion and the pot cover are an integrated structure.

[0012] In one embodiment of the present application, the horizontal section and the vertical section of the valve mounting portion and the pot cover are detachable structures;

[0013] The horizontal section and the vertical section of the valve mounting portion and the pot cover are configured to be made of different materials.

[0014] In one embodiment of the present application, a circumferentially surrounding edge is provided on the top of the valve body, and the circumferential edge has a plurality of exhaust notches arranged at intervals.

[0015] In one embodiment of the present application, the exhaust notch is in an arched or triangular shape.

[0016] In one embodiment of the present application, a limiting structure is provided at the bottom of the valve body. When the maximum preset exhaust value is reached, the limiting structure is used to be clamped at the pot cover to limit the upward movement of the valve body, and the valve body hovers at the highest point.

[0017] In one embodiment of the present application, the limiting structure and the valve body are an integrated structure.

[0018] In one embodiment of the present application, the limiting structure and the valve body are detachable structures, and the limiting structure and the valve body are configured to be made of different materials;

[0019] The limiting structure is made of elastic material.

[0020] According to another aspect of the present application, an electric stew pot is provided, comprising the above-mentioned cooking utensil.

[0021] In summary, the cooking utensil and electric stew pot provided by the present invention have the following technical effects:

[0022] The present application can automatically adjust the exhaust area of ​​the exhaust channel according to the pressure changes in the cooking cavity. When the pressure increases, the exhaust area is increased to prevent water from spraying around the pot cover and the pot cover from jumping. At the same time, the enlargement of the exhaust channel can greatly reduce the weight of the pot cover and reduce costs. At the same time, it also prevents the air pressure in the cooking cavity from being too high, which may damage the cooking utensils or cause hidden dangers, thereby improving the safety and reliability of the cooking utensils. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a schematic diagram of the disassembly of the pot body, pot cover and valve body of the cooking utensil according to an embodiment of the present invention;

[0024] Figure 2 This is a schematic diagram of a pot body, pot cover and valve body of a cooking utensil according to an embodiment of the present invention;

[0025] Figure 3 This is a cross-sectional view of the pot body, pot cover and valve body structure of the cooking utensil according to an embodiment of the present invention;

[0026] Figure 4 This is a schematic diagram of the cooking appliance according to an embodiment of the present invention when cooking begins, with the air pressure in the cooking cavity being low and the valve body not raised;

[0027] Figure 5 This is a schematic diagram of the cooking appliance according to an embodiment of the present invention when cooking begins, with the air pressure in the cooking cavity being high and the valve body being raised;

[0028] Figure 6 for Figure 4 A partial enlarged view of point A in the middle;

[0029] Figure 7 for Figure 5 A partial enlarged view of point B in the middle;

[0030] Figure 8 This is a cross-sectional view of the pot body, pot cover and valve body structure of a cooking utensil according to another embodiment of the present invention;

[0031] Figure 9 for Figure 8 A partial enlarged view of point C in the middle;

[0032] Figure 10 This is a cross-sectional view of the pot body, pot cover and valve body structure of a cooking utensil according to another embodiment of the present invention;

[0033] Figure 11 for Figure 10 A partial enlarged view of point D in the middle;

[0034] Figure 12 This is a schematic structural diagram of a valve body of a cooking utensil according to an embodiment of the present utility model;

[0035] Figure 13 This is another structural schematic diagram of the valve body of the cooking utensil according to an embodiment of the present utility model;

[0036] Figures: 1. Pot body; 2. Pot cover; 21. Valve mounting part; 211. Horizontal section; 212. Vertical section; 213. Fixing ring; 22. Valve mounting hole; 3. Valve body; 31. Exhaust gap; 32. Surrounding edge; 33. Limiting structure; 4. Exhaust channel. DETAILED DESCRIPTION

[0037] For better understanding and implementation, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention.

[0038] In the description of the present invention, it should be noted that the terms "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc., indicating directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific direction, be constructed and operated in a specific direction. Therefore, they cannot be understood as limiting the present invention.

[0039] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0040] The present application discloses a cooking utensil and an electric stew pot having the cooking utensil.

[0041] Currently, existing electric stew pots have some design deficiencies. For example, the lid 2 and the inner pot are usually sealed by a water tank. This sealing method may cause water in the water tank to splash out when the pressure in the cavity is too high during cooking, causing a scalding hazard. There is room for improvement.

[0042] In this regard, the present application discloses a cooking appliance to solve the above-mentioned problems.

[0043] See Figures 1-13 In a specific embodiment of the present application, the cooking utensil specifically includes a pot body 1; a pot cover 2, which is arranged on the top of the pot body 1 and defines a cooking cavity between the pot body 1, and a valve mounting portion 21 is provided on the pot cover 2, and a valve mounting hole 22 is provided through the valve mounting portion 21; a valve body 3 is installed in the valve mounting hole 22 and defines an exhaust channel 4 between the valve mounting hole 22, and the valve body 3 is used to move up and down in the valve mounting hole 22; when the pressure in the cooking cavity increases, the exhaust area of ​​the exhaust channel 4 increases accordingly, and the cooking utensil is provided with a maximum preset exhaust value, and when the maximum preset exhaust value is reached, the exhaust area of ​​the exhaust channel 4 is the largest.

[0044] When the pot body 1 is powered on and begins heating, the food inside the pot body 1 generates steam as the heating time progresses. This steam rises and, blocked by the pot lid 2 and valve body 3, condenses into water between the pot body 1, the pot lid 2, and the valve body 3. The tension of the water creates a sealed space between the pot body 1, the pot lid 2, and the valve body 3, preventing the steam from escaping freely from the cooking chamber. As heating continues, the steam in the pot body 1 increases, and some of it is discharged through the exhaust passage 4 defined between the valve body 3 and the valve mounting hole 22. However, due to the limited flow through the exhaust passage 4, not all of the steam is discharged, and the steam continues to accumulate. As the steam in the pot body 1 continues to increase and enters the valve body 3 and the valve mounting portion 21, it generates rising air pressure. When the pressure in the cooking chamber increases, the valve body 3 moves upward within the valve mounting hole 22 due to the internal pressure of the pot body 1. As the valve body 3 moves upward, the exhaust area of ​​the exhaust passage 4 increases accordingly. When the maximum preset exhaust value is reached, the air pressure in the cooking cavity causes the exhaust area of ​​the exhaust channel 4 to reach the maximum, and the steam in the cooking cavity can be quickly discharged from the lifting valve.

[0045] It should be noted that after the steam is quickly discharged, the pressure in the cooking chamber will decrease, and the valve body 3 will drop until a seal is formed again under the action of water tension, and the valve body 3 falls back to its initial position in the valve mounting hole 22.

[0046] As can be seen, first, the present invention can automatically adjust the exhaust area of ​​the exhaust passage 4 according to pressure changes within the cooking chamber. When pressure increases, the exhaust area is increased, preventing water from spraying around the pot lid 2 and causing the pot lid 2 to bounce. Furthermore, the larger exhaust passage 4 significantly reduces the weight of the pot lid 2, lowering costs. It also prevents excessive pressure within the cooking chamber from damaging the cooking appliance or causing potential safety hazards, thereby improving the safety and reliability of the cooking appliance. Secondly, the present invention provides a preset maximum exhaust value to ensure that excess steam is promptly discharged when the pressure reaches a certain level, preventing damage to the cooking appliance caused by excessive pressure and ensuring a stable cooking process. Furthermore, through the movement of the valve body 3 and the changes in the exhaust passage 4, a pressure differential is generated throughout the pot during cooking, achieving micro-pressure cooking, thereby shortening cooking time, improving cooking efficiency, and achieving better cooking results. Finally, the valve body 3 is installed within the valve mounting hole 22, resulting in a simple and easy-to-implement structure. The up and down movement of the valve body 3 within the valve mounting hole 22 precisely controls the exhaust area of ​​the exhaust passage 4, improving the performance and user experience of the cooking appliance.

[0047] In a specific embodiment of the present application, the valve mounting portion 21 includes a horizontal section 211 and a vertical section 212, and the vertical section 212 is arranged circumferentially around the horizontal section 211; the valve mounting hole 22 is arranged in both the horizontal section 211 and the vertical section 212, and the aperture of the valve mounting hole 22 in the horizontal section 211 is smaller than the aperture of the valve mounting hole 22 in the vertical section 212, and an exhaust channel 4 is defined between the horizontal section 211, the vertical section 212 and the valve body 3.

[0048] When the cooking appliance is not in use, the valve body 3 is in its initial position, forming a relatively enclosed space with the horizontal section 211 and vertical section 212 of the valve mounting portion 21. When the pot 1 is powered on and begins heating, the food inside gradually heats up, generating steam. This steam rises and, blocked by the lid 2 and valve body 3, begins to accumulate between the pot 1, lid 2, and valve body 3. As steam continues to form, it begins to enter the exhaust passage 4 defined by the horizontal section 211, vertical section 212, and valve body 3. Because the valve mounting hole 22 in the horizontal section 211 is smaller than the valve mounting hole 22 in the vertical section 212, the steam encounters some obstruction in this structure, gradually increasing the pressure within the cooking chamber. As the pressure within the cooking chamber continues to rise, the valve body 3, acting upon it by the steam pressure, moves upward, causing the space in the exhaust passage 4 to change, thereby adjusting the exhaust volume. Once the movement of the valve body 3 changes the space in the exhaust passage 4, the steam can be discharged through the exhaust passage 4.

[0049] Among them, due to the special aperture design of the horizontal section 211 and the vertical section 212, the steam will have a certain flow rate and flow direction control during the exhaust process, ensuring the stability and safety of the exhaust process; and, it can better guide the discharge of steam. By controlling the shape and aperture of the exhaust channel 4, the flow rate and flow direction of the steam can be optimized, the exhaust efficiency can be improved, and the noise and instability factors in the steam discharge process can be reduced.

[0050] Specifically, the horizontal section 211 and the vertical section 212 of the valve mounting portion 21 and the pot cover 2 are an integrated structure.

[0051] Because the horizontal section 211, vertical section 212, and pot lid 2 are an integrated structure, they can be formed in one go during the manufacturing process of the cooking utensil, ensuring the stability and consistency of the entire structure. Furthermore, when the pot body 1 begins heating, the steam generated flows between the pot body 1, pot lid 2, and valve body 3. The integrated valve mounting portion 21 is better able to withstand the pressure of the steam, and the cooking process will not be affected by loose connections between the various parts. At the same time, the integrated structure makes the connection between the valve mounting portion 21 and the pot lid 2 more secure, capable of withstanding greater steam pressure and the impact force generated by the movement of the valve body 3. This improves the overall structural strength of the cooking utensil and extends the product's service life.

[0052] Alternatively, in other specific embodiments, the horizontal section 211 and vertical section 212 of the valve mounting portion 21 and the pot lid 2 are detachable structures, and the horizontal section 211 and vertical section 212 of the valve mounting portion 21 and the pot lid 2 are configured to be made of different materials. When the cooking appliance is not in use, the horizontal section 211 and vertical section 212 of the valve mounting portion 21 are assembled with the pot lid 2 as independent components. Due to the detachable structure, a suitable connection method, such as a threaded connection, a snap-on connection, etc., can be selected according to different needs. Furthermore, during the exhaust process, that is, when the valve body 3 moves, causing the space of the exhaust channel 4 to change, steam can be discharged through the exhaust channel 4. During this process, the horizontal section 211, vertical section 212, and pot lid 2 made of different materials can play different roles based on their respective characteristics. For example, some materials may have better high-temperature resistance, while others may have better sealing properties.

[0053] Furthermore, the horizontal section 211, vertical section 212, and lid 2 are detachable structures, allowing for the use of various materials to meet specific functional requirements. For example, the lid 2 can be constructed from a high-strength, lightweight material for ease of use; the horizontal section 211 and vertical section 212 can be constructed from high-temperature, corrosion-resistant materials to extend their service life. Furthermore, if a component becomes damaged or requires replacement, it can be removed and repaired individually without having to replace the entire cookware. This reduces maintenance costs and extends the life of the cookware.

[0054] Specifically, a fixing ring 213 is provided at the bottom of the vertical section 212 , and the valve mounting portion 21 is assembled at the assembly opening on the pot cover 2 through the fixing ring 213 .

[0055] In one embodiment of the present application, the top of the valve body 3 is provided with a circumferentially surrounding edge 32, which has multiple spaced-apart exhaust notches 31. This edge 32 is capable of regulating the exhaust volume of the exhaust passage 4 and the cooking chamber according to pressure fluctuations within the cooking chamber. When the cooking appliance is not in use, the edge 32 of the valve body 3 is stationary, and the exhaust notches 31 on the edge 32 and the exhaust passage 4 form a relatively stable structure. When the pot 1 is powered on and begins heating, the food within the pot 1 gradually heats up and generates steam. As the steam rises, it begins to accumulate between the pot 1, the lid 2, and the valve body 3 due to the shielding of the pot lid 2 and the valve body 3. As the steam continues to generate, the pressure within the cooking chamber gradually increases. At this point, the circumferentially surrounding edge 32 of the valve body 3 begins to be affected by the steam pressure. The multiple spaced-apart exhaust notches 31 on the edge 32 serve as channels for the steam to escape. When the pressure is low, the steam flows slowly through the exhaust notches 31, resulting in a relatively small exhaust volume. As the pressure in the cooking chamber continues to rise, the steam pressure on the surrounding edge 32 also increases. As the pressure increases further, valve body 3 moves upward, increasing the effective area of ​​the exhaust passageway and the correspondingly increasing the exhaust volume of exhaust passage 4. This ensures that the cooking appliance can automatically adjust the exhaust volume under varying pressures, preventing damage or danger from excessive pressure. When the pressure in the cooking chamber reaches a certain level, the surrounding edge 32 of valve body 3 reaches a state of equilibrium due to the steam pressure and its own structure. At this point, the exhaust volume of exhaust passage 4 stabilizes at a specific value, matching the exhaust volume with the steam generation rate and maintaining a relatively stable pressure in the cooking chamber.

[0056] Specifically, the exhaust notch 31 can be arched or triangular in shape. This arched or triangular shape provides mechanical stability, maintaining structural integrity when subjected to steam pressure and preventing excessive deformation or damage. Furthermore, the arched or triangular shape allows for smoother adjustment of exhaust volume during pressure fluctuations, preventing sudden pressure fluctuations from impacting the cooking process.

[0057] In a specific embodiment of the present application, a limiting structure 33 is provided at the bottom of the valve body 3. When the maximum preset exhaust value is reached, the limiting structure 33 is used to clamp onto the pot cover 2 to limit the upward movement of the valve body 3, and the valve body 3 hovers at the highest point.

[0058] When the pot body 1 is powered on and begins heating, the food inside gradually heats up, producing steam. As steam continues to form, the pressure in the cooking chamber gradually increases. The steam is discharged through the exhaust passage 4 between the valve body 3 and the lid 2. When the pressure reaches a certain level, the valve body 3 begins to move upward to increase the exhaust volume. As the pressure in the cooking chamber continues to rise, the valve body 3 continues to move upward. When the maximum preset exhaust pressure is reached, the stopper 33 at the bottom of the valve body 3 contacts the lid 2. At this point, the stopper 33 engages the lid 2, preventing further upward movement of the valve body 3. Due to the engagement of the stopper 33, the valve body 3 hovers at its highest point when the maximum preset exhaust pressure is reached. At this point, the exhaust passage 4 reaches its maximum exhaust area, allowing the hot air in the cooking chamber to be quickly discharged, preventing excessive pressure in the cooking chamber from damaging the cooking appliance or posing a potential safety hazard. Moreover, when the valve body 3 is suspended at the highest point, the exhaust area of ​​the exhaust channel 4 remains at the maximum state but does not continue to increase. This can prevent excessive exhaust from causing the pressure in the cooking cavity to drop too quickly, affecting the cooking effect; at the same time, it can also avoid unnecessary energy loss.

[0059] Specifically, the limiting structure 33 and the valve body 3 are an integrated structure. With this arrangement, the limiting structure 33 and the valve body 3 are an integrated structure, and there is no risk of loose connection or separation. During the cooking process, especially when subjected to the impact force generated by the steam pressure and the movement of the valve body 3, it can maintain a high structural stability, ensuring the reliable performance of the limiting function. In addition, the integrated structure can be completed through one-time molding or processing during the manufacturing process, reducing the assembly process and reducing production costs. At the same time, it also improves production efficiency and product quality consistency. More importantly, the integrated structure enables the limiting structure 33 to move synchronously with the valve body 3. When the maximum preset exhaust value is reached, it can be quickly and accurately connected to the pot cover 2, thereby limiting the upward movement of the valve body 3, ensuring that the pressure in the cooking chamber is timely controlled, and improving the safety and stability of cooking.

[0060] Alternatively, in other specific embodiments, the limiting structure 33 and the valve body 3 are detachable and made of different materials. During assembly, the limiting structure 33 is attached to the bottom of the valve body 3 to form a functional structure. Because the limiting structure 33 and the valve body 3 are detachable, they can be assembled using various connection methods, such as threaded connections, snap-fit ​​connections, and the like. Furthermore, since the limiting structure 33 and the valve body 3 are detachable, different materials can be selected to meet different functional requirements. For example, the valve body 3 can be made of a high-temperature and corrosion-resistant material to accommodate the high temperatures and steam environments encountered during cooking. The limiting structure 33 can be made of a high-strength and wear-resistant material to ensure reliable limiting performance during frequent use. This flexibility in material selection can optimize the performance, cost, and lifespan of the cooking appliance. Furthermore, if the limiting structure 33 or the valve body 3 becomes damaged, they can be disassembled separately for repair or replacement without having to replace the entire component, reducing repair costs and extending the lifespan of the cooking appliance.

[0061] Specifically, the limiting structure 33 is made of an elastic material. This configuration allows the elastic limiting structure 33 to act as a buffer when in contact with the pot lid 2, reducing the impact force between the valve body 3 and the pot lid 2 and lowering the risk of component damage caused by excessive momentary impact. Furthermore, the elastic material exhibits excellent elastic recovery properties, ensuring that the limiting function remains effective even after repeated use, extending the service life of the limiting structure 33 and improving the overall durability of the cooking appliance.

[0062] Optionally, the elastic material used to manufacture the limiting structure 33 may be rubber, polyurethane (PU), silicone rubber or thermoplastic elastomer (TPE).

[0063] Specifically, the limiting structure 33 can be specifically two limiting blocks, which can be relatively arranged on the circumferential outer wall of the valve body 3. Alternatively, the limiting structure 33 can be specifically a limiting ring, which can be specifically arranged on the circumferential outer wall of the valve body 3.

[0064] This application also discloses an electric stew pot, including the aforementioned cooking appliance. As can be seen, when the electric stew pot is powered on and begins heating, the food within the pot body 1 generates steam as the heating time progresses. This steam rises and, blocked by the lid 2 and valve body 3, condenses into water between the pot body 1, lid 2, and valve body 3. The tension of the water creates a sealed space between the pot body 1, lid 2, and valve body 3, preventing the steam from escaping freely from the cooking chamber. As heating continues, the steam within the pot body 1 increases, and some of it is discharged through the exhaust passage 4 defined between the valve body 3 and the valve mounting hole 22. However, due to limited flow through the exhaust passage 4, not all of the steam is discharged, and the steam continues to accumulate. As the steam within the pot body 1 continues to increase and enters the valve body 3 and valve mounting portion 21, it generates rising air pressure. When the pressure within the cooking chamber increases, the valve body 3 moves upward within the valve mounting hole 22 due to the internal pressure of the pot body 1. As the valve body 3 moves upward, the exhaust area of ​​the exhaust passage 4 increases accordingly. When the maximum preset exhaust pressure is reached, the air pressure within the cooking chamber maximizes the exhaust area of ​​exhaust passage 4, allowing steam within the cooking chamber to be rapidly discharged through the lift valve. It should be noted that after the steam is rapidly discharged, the pressure within the cooking chamber decreases, causing valve body 3 to descend until a seal is formed again due to the tension of the water, at which point valve body 3 returns to its initial position within valve mounting hole 22.

[0065] As can be seen, first, the present invention can automatically adjust the exhaust area of ​​the exhaust passage 4 according to pressure changes within the cooking chamber. When pressure increases, the exhaust area is increased, preventing water from spraying around the pot lid 2 and causing the pot lid 2 to bounce. Furthermore, the larger exhaust passage 4 significantly reduces the weight of the pot lid 2, lowering costs. It also prevents excessive pressure within the cooking chamber from damaging the cooking appliance or causing potential safety hazards, thereby improving the safety and reliability of the cooking appliance. Secondly, the present invention provides a preset maximum exhaust value to ensure that excess steam is promptly discharged when the pressure reaches a certain level, preventing damage to the cooking appliance caused by excessive pressure and ensuring a stable cooking process. Furthermore, through the movement of the valve body 3 and the changes in the exhaust passage 4, a pressure differential is generated throughout the pot during cooking, achieving micro-pressure cooking, thereby shortening cooking time, improving cooking efficiency, and achieving better cooking results. Finally, the valve body 3 is installed within the valve mounting hole 22, resulting in a simple and easy-to-implement structure. The up and down movement of the valve body 3 within the valve mounting hole 22 precisely controls the exhaust area of ​​the exhaust passage 4, improving the performance and user experience of the cooking appliance.

[0066] The technical means disclosed in the present invention are not limited to those disclosed in the above-mentioned embodiments, but also include technical solutions composed of any combination of the above-mentioned technical features. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and such improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. A cooking utensil, characterized in that: include: Pot body (1); A pot cover (2) is arranged on the top of the pot body (1) and defines a cooking cavity between the pot body (1); a valve mounting portion (21) is provided on the pot cover (2), and a valve mounting hole (22) is provided through the valve mounting portion (21); A valve body (3) is installed in the valve mounting hole (22) and defines an exhaust passage (4) between the valve body and the valve mounting hole (22), and the valve body (3) is used to move up and down in the valve mounting hole (22); When the pressure in the cooking cavity increases, the exhaust area of ​​the exhaust channel (4) increases accordingly, and the cooking appliance is provided with a maximum preset exhaust value, and when the maximum preset exhaust value is reached, the exhaust area of ​​the exhaust channel (4) is at its maximum.

2. The cooking utensil according to claim 1, characterized in that: The valve mounting portion (21) comprises a horizontal section (211) and a vertical section (212), wherein the vertical section (212) is arranged around the circumference of the horizontal section (211); The valve mounting hole (22) is arranged at both the horizontal section (211) and the vertical section (212), and the aperture of the valve mounting hole (22) in the horizontal section (211) is smaller than the aperture of the valve mounting hole (22) in the vertical section (212), and an exhaust channel (4) is defined between the horizontal section (211), the vertical section (212) and the valve body (3).

3. The cooking utensil according to claim 2, characterized in that: The horizontal section (211) and the vertical section (212) of the valve mounting portion (21) and the pot cover (2) are an integrated structure.

4. The cooking utensil according to claim 2, characterized in that: The horizontal section (211) and the vertical section (212) of the valve mounting portion (21) and the pot cover (2) are detachable structures; The horizontal section (211) and the vertical section (212) of the valve mounting portion (21) and the pot cover (2) are configured to be made of different materials.

5. The cooking utensil according to any one of claims 1 to 4, characterized in that: The top of the valve body (3) is provided with a peripheral edge (32) in a circumferentially surrounding structure, and the peripheral edge (32) has a plurality of exhaust notches (31) arranged at intervals.

6. The cooking utensil according to claim 5, characterized in that: The exhaust notch (31) is in an arched or triangular shape.

7. The cooking utensil according to any one of claims 1 to 4, characterized in that: A limiting structure (33) is provided at the bottom of the valve body (3). When the maximum preset exhaust value is reached, the limiting structure (33) is used to be clamped on the pot cover (2) to limit the upward movement of the valve body (3), and the valve body (3) is suspended at the highest point.

8. The cooking utensil according to claim 7, characterized in that: The limiting structure (33) and the valve body (3) are an integrated structure.

9. The cooking utensil according to claim 7, characterized in that: The limiting structure (33) and the valve body (3) are detachable structures, and the limiting structure (33) and the valve body (3) are configured to be made of different materials; The limiting structure (33) is made of elastic material.

10. An electric stew pot, characterized in that: The invention comprises a cooking utensil according to any one of claims 1 to 9.

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