Electric chafing dish

Abstract

An electric chafing dish comprises a main body part, a cooker is arranged on the main body part, the cooker is provided with a peripheral part and a partition part, the peripheral part is provided with a first surrounding part and a second surrounding part, and the length L1 formed by arranging the first surrounding part is larger than the length L2 formed by arranging the second surrounding part. The length value L3 formed by arranging the partition part is larger than the length value L2 formed by the second surrounding part and smaller than the length value L1 formed by the first surrounding part; the pot is provided with a first cooking cavity and a second cooking cavity, and the volume of the second cooking cavity is smaller than that of the first cooking cavity; the cooking device further comprises a fishing piece, the fishing piece is arranged to be located in the second cooking cavity, and the fishing piece is arranged to be of a liftable structure in the second cooking cavity, so that when the fishing piece ascends upwards, a structure for driving food materials in the second cooking cavity to be separated from the liquid level surface in the second cooking cavity is formed. According to the scheme, the problem that when an existing electric chafing dish cooks food materials in a lifting mode, classified cooking and separation cannot be conducted, and the user experience effect is poor is solved.

Description

Technical Field

[0001] This utility model relates to the field of kitchen appliances, specifically to an electric hot pot. Background Technology

[0002] While existing electric hot pots offer a convenient way for users to enjoy hot pot, some models feature a lifting mechanism to facilitate food retrieval. However, this mechanism primarily adjusts the overall cooking area, making it difficult to separate and cook different ingredients that require varying cooking times. Repeated lifting operations also result in uneven cooking, particularly for meats and vegetables that require longer cooking times. This significantly impacts the user experience. Furthermore, the limited heat output and cooking space layout of electric hot pots hinder proper food preparation, contributing to a poor user experience. Utility Model Content

[0003] The present invention aims to at least partially solve one of the technical problems in the aforementioned related technologies.

[0004] Therefore, the purpose of this utility model is to provide an electric hot pot that mainly solves the problem that existing electric hot pots cannot classify and separate ingredients for cooking when they are raised and lowered, resulting in a poor user experience.

[0005] The present invention provides an electric hot pot, including a main body, a pot on the main body, an outer perimeter and a partition, the outer perimeter having a first enclosure and a second enclosure, the length value L1 formed by the first enclosure being greater than the length value L2 formed by the second enclosure, and the length value L3 formed by the partition being greater than the length value L2 formed by the second enclosure and less than the length value L1 formed by the first enclosure.

[0006] The cookware is provided with a first cooking cavity and a second cooking cavity. The first cooking cavity is configured to be formed by a first enclosure and a partition to form a cavity structure. The second cooking cavity is configured to be formed by a second enclosure and a partition to form a cavity structure. The first cooking cavity and the second cooking cavity are both configured as independent cavity structures to independently hold liquids. The volume of the second cooking cavity is smaller than the volume of the first cooking cavity.

[0007] It also includes a scoop, which is located inside the second cooking chamber and is configured to be movable within the second cooking chamber, such that when the scoop is raised, it can move the food inside the second cooking chamber to separate it from the liquid level inside the second cooking chamber.

[0008] The aforementioned electric hot pot has a connecting part on the scoop for connecting with a lifting structure on the main body. At least a part of the connecting part is located above the second cooking cavity and above the second enclosure, such that the connecting part is configured to extend outward from the second enclosure across the second cooking cavity toward the outside of the pot, and that the connecting part is configured not to extend over the first enclosure and the partition.

[0009] The aforementioned electric hot pot has a lifting structure including a lifting component that can be lifted and moved. The lifting component is located on the outside of the pot, and a portion of the upper end of the lifting component is detachably connected to the connecting part. When the scoop is installed in place, the lifting component and the connecting part form a connected structure, and when the lifting component moves up and down, the scoop can be driven to move up and down synchronously through the connecting part.

[0010] The aforementioned electric hot pot has a bottom wall and a side wall on the cooking vessel to form a third cooking cavity, and the bottom wall has multiple filter holes. The connecting part has at least two spaced contact parts at the contact connection position on the side wall, and the distance between the two contact parts is greater than or equal to half of the length value L2 formed by the second enclosure.

[0011] In the aforementioned electric hot pot, the volume of the second cooking cavity is less than one-third and greater than or equal to one-quarter of the volume of the first cooking cavity;

[0012] And / or, set the vertical distance value formed by the second cooking cavity in the vertical direction to be less than or equal to the vertical distance value formed by the first cooking cavity in the vertical direction.

[0013] In the aforementioned electric hot pot, the vertical distance from the side of the food container on the serving dish to the bottom surface of the second cooking cavity is greater than or equal to one-third of the vertical distance formed by the second cooking cavity in the vertical direction.

[0014] In the aforementioned electric hot pot, a gap is formed between the outer edge of the scoop and the inner surface of the partition and the inner surface of the second enclosure. The distance between the gaps is less than the vertical distance from the side of the scoop used to hold the ingredients to the bottom surface of the second cooking cavity.

[0015] The aforementioned electric hot pot further includes a first heating part for heating a first cooking cavity and a second heating part for heating a second cooking cavity. The ratio of the heating area formed by the second heating part on the bottom surface of the second cooking cavity to the volume of the second cooking cavity is greater than the ratio of the heating area formed by the first heating part on the bottom surface of the first cooking cavity to the volume of the first cooking cavity.

[0016] In the aforementioned electric hot pot, the power of the second heating element during operation is greater than or equal to the power of the first heating element during operation;

[0017] Alternatively, two contact parts may be symmetrically distributed along the length of the second enclosure, or two contact parts may be configured as symmetrically distributed relative lifting components.

[0018] In the aforementioned electric hot pot, a support portion is provided on the bottom wall of the scoop at the end away from the connecting portion. The support portion is configured to protrude downwards, and the lower end surface of the support portion is configured to be in contact with the bottom surface of the second cooking cavity.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] In this solution, the pot is configured with a first cooking chamber and a second cooking chamber. A scooping device is installed in the second cooking chamber and is designed to be height-adjustable and movable. This allows users to lift and lower the ingredients in the second cooking chamber that are easy to cook quickly for hot pot, while keeping ingredients that require longer cooking time in the first cooking chamber without lifting or lowering them. This not only allows users to cook different ingredients separately but also enables them to lift and lower the ingredients that are easy to cook for quick and easy scooping, greatly enhancing the user's hot pot experience.

[0021] In this design, the pot's structure allows users to categorize and cook ingredients, and easily retrieve them. Meat that can be quickly cooked by swishing can be placed into the third cooking chamber (the second cooking chamber's ladle), and a lifting mechanism can be used to raise the meat in the ladle for easy retrieval. Vegetables that require longer cooking times can be placed in the first cooking chamber for extended cooking before being retrieved separately. This allows for the categorization and separate cooking of ingredients requiring different cooking times, greatly enhancing the hot pot experience and preventing the overcooking of quickly cooked ingredients due to separation, which can lead to poor texture.

[0022] In this solution, the volume of the first cooking chamber, the volume of the second cooking chamber, and the structure and position distribution of the scooping pieces are designed to make it more convenient for users to cook hot pot. At the same time, it can improve the stability and reliability of the scooping pieces' lifting and moving, while also reducing costs and providing a better user experience.

[0023] In this solution, the structural design of the pot, as well as the structural distribution of the first and second cooking chambers, allows for easier lifting and lowering of the food, resulting in a simpler overall lifting and lowering structure.

[0024] In this solution, the structural design of the retrieval piece, the connecting parts, and the contact parts enable the lifting components to drive the retrieval piece to move up and down more stably, resulting in higher stability and reliability of the retrieval piece during movement and reducing the likelihood of swaying.

[0025] In this solution, the structural arrangement of the first heating unit, the second heating unit, the first cooking cavity, and the second cooking cavity allows for more concentrated and rapid cooking within the second cooking cavity, thereby enhancing the cooking experience of ingredients that can be cooked quickly with a quick dip. Meanwhile, the first cooking cavity allows for a relatively slower cooking process, resulting in an overall improved user experience for hot pot. Attached Figure Description

[0026] Figure 1 This is a schematic diagram of an electric hot pot;

[0027] Figure 2 A schematic diagram of the internal structure of an electric hot pot and the structure of the scooping parts descending into place;

[0028] Figure 3 This is a structural diagram of an electric hot pot and a schematic diagram of the structure of the scooping parts rising into place.

[0029] Reference numerals: 1-Main body, 2-Pot, 201-Outer perimeter, 2011-First perimeter, 2012-Second perimeter, 202-Partition, 203-First cooking cavity, 204-Second cooking cavity, 3-Serving piece, 301-Connecting part, 302-Bottom wall, 303-Side wall, 304-Contact part, 305-Third cooking cavity, 4-Lifting piece, 5-Gap, 6-First heating part, 7-Second heating part. Detailed Implementation

[0030] To make the technical means, creative features, objectives and effects of this utility model easier to understand, the present utility model will be further described below in conjunction with specific embodiments.

[0031] Example: An electric hot pot according to this utility model, such as Figures 1 to 3As shown in the diagram, the electric hot pot is mainly designed to make it convenient for users to enjoy hot pot. It can also lift the ingredients using a lifting mechanism to make it easier for users to pick them up, thus enhancing the user experience.

[0032] This invention relates to an electric hot pot, comprising a main body 1, which can be configured as a ring or a square structure. A pot 2 is mounted on the main body 1. The pot 2 has an outer perimeter 201 and a partition 202. The outer perimeter 201 is formed as a ring, and the partition 202 is formed as an arc. The outer perimeter 201 has a first enclosure 2011 and a second enclosure 2012. Both the first enclosure 2011 and the second enclosure 2012 can be configured as a ring or an arc, or as a straight line. The cookware is formed into a ring structure. The length L1 of the first surrounding portion 2011 is greater than the length L2 of the second surrounding portion 2012, and the length L3 of the partition portion 202 is greater than the length L2 of the second surrounding portion 2012 but less than the length L1 of the first surrounding portion 2011. The first surrounding portion 2011, the second surrounding portion 2012, and the partition portion 202 form the cooking space area of ​​the cookware 2. Specifically, the cookware 2 has a first cooking cavity 203 and a second cooking cavity 204. The first cooking cavity 203 is formed by the first surrounding portion 2011 and the partition portion 2012. The second cooking cavity 204 is formed by the second surrounding portion 2012 and the partition portion 202 surrounding it to form a cavity structure. Both the first cooking cavity 203 and the second cooking cavity 204 are configured as independent cavity structures for independently holding liquids. The volume of the second cooking cavity 204 is smaller than the volume of the first cooking cavity 203. The first cooking cavity 203 can be directly used to hold liquids and ingredients, while the second cooking cavity 204 can be used to directly hold liquids and indirectly hold ingredients. By setting the volume of the first cooking cavity 203 to be larger than the volume of the second cooking cavity 204, the user can... Different types of ingredients are categorized and cooked separately. The ingredients are mainly cooked for a long time in the first cooking chamber 203 and cooked for a short time in the second cooking chamber 204. The electric hot pot also includes a scooping piece 3, which is used to scoop up the ingredients indirectly placed in the second cooking chamber 204. The scooping piece 3 is located in the second cooking chamber 204 and is used to hold the ingredients. The scooping piece 3 is designed to be able to rise and fall in the second cooking chamber 204 so that when the scooping piece 3 rises, it can separate the ingredients in the second cooking chamber 204 from the liquid level in the second cooking chamber 204.The movable, lifting mechanism 3 allows the food to be lifted out of the broth in the second cooking chamber 204 when it rises, and immersed back into the broth when it descends. Once in position, the lifting mechanism 3 allows users to easily and intuitively pick up the food, improving convenience. It allows users to separately lift and lower food items in the second cooking chamber 204 that cook quickly for hot pot, while keeping food items requiring longer cooking times in the first cooking chamber 203 cooked without lifting or lowering. This not only allows users to cook different types of food separately but also facilitates timely lifting and lowering of easily cooked items for easier retrieval, greatly enhancing the user experience when eating hot pot.

[0033] The first cooking chamber 203, the second cooking chamber 204, the lifting structure, and the scooping piece 3 allow users to categorize and cook ingredients, and to quickly and easily retrieve them. Meat that can be cooked quickly can be placed on the scooping piece 3 in the second cooking chamber 204, and the lifting structure can be operated to lift the meat in the scooping piece 3 upwards for easy retrieval. Vegetables that require longer cooking times can be placed in the first cooking chamber 203 for extended cooking before being retrieved separately. This allows for the categorization and separate cooking of ingredients requiring different cooking times, greatly enhancing the hot pot experience and preventing the problem of overcooking and poor texture caused by the separation of ingredients that can be cooked quickly.

[0034] In this design, a connecting part 301 is provided on the scoop 3 for connecting to the lifting structure provided on the main body 1. One end of the connecting part 301 is connected to the main body structure of the scoop 3. Alternatively, the connecting part 301 can be configured as an integral structure, forming part 301 as part of the scoop 3. At least a portion of the connecting part 301 is positioned above the second cooking cavity 204 and above the second enclosure 2012, such that the connecting part 301 is configured to extend from above the second enclosure 2012 across the second cooking cavity 204 toward the outside of the pot 2, and thus the connecting part 301 extends outward from the second enclosure 2012, across the second cooking cavity 204. The connecting part 301 is configured not to cross over the top of the first enclosure 2011 and the top of the partition. This makes the length of the connecting part 301 in the extending length direction shorter, which helps to improve the stability of the connecting part 301 and makes it less prone to shaking. In particular, when the connecting part 301 drives the scoop 3 to move up and down, the shorter length of the connecting part 301 makes it less prone to shaking. At the same time, it makes the main structure of the scoop 3 less prone to shaking relative to the connecting part 301, thereby improving the stability of the connecting part 301 in driving the scoop 3 to move up and down.

[0035] In this case, by setting the connecting part 301 to extend over the second enclosure 2012, the extension length of the connecting part 301 is relatively short. If the connecting part 301 extends over the first enclosure 2011 and the partition, the connecting part 301 will be too long, which makes the connecting part 301 easy to shake and inconvenient for the user to operate the scoop 3 through the connecting part 301.

[0036] The lifting structure includes a movable lifting component 4, which moves vertically. The lifting component 4 is positioned on the outside of the pot 2, specifically on the outer side of the second enclosure 2012. A portion of the upper end of the lifting component 4 is detachably connected to the connecting part 301, allowing users to easily disassemble the entire serving dish 3 for maintenance and cleaning. When the serving dish 3 is in place, the lifting component 4 and the connecting part 301 are connected. When the lifting component 4 moves vertically, the connecting part 301 drives the serving dish 3 to move synchronously. This vertical movement of the serving dish detaches food from or into the broth within the second cooking cavity 204, facilitating hot pot cooking and enhancing the user experience.

[0037] The connecting part 301 can be detachably sleeved on the upper end of the lifting member 4. The sleeved structure forms a limiting structure, so that the lifting member 4 and the connecting part 301 form a limiting structure, and the connecting part 301 drives the lifting member 3 to move up and down.

[0038] The lifting structure in this solution also includes a motor and a transmission component. The motor drives the lifting component 4 to move vertically through the transmission component. When the motor rotates forward, it can drive the lifting component 4 to move upward, thereby moving the scoop 3 upward so that the food on the scoop 3 is lifted until it leaves the liquid level of the soup in the second cooking chamber 204. The distance of the rise can be preset according to the vertical height of the second cooking chamber 204. When the motor rotates in reverse, it can drive the lifting component 4 to move downward, thereby moving the scoop 3 or the scoop 3 and the food on it synchronously downward to enter the liquid level of the soup in the second cooking chamber 204 and be submerged. The distance of the descent can be set to be the same as the distance of the rise, thus achieving the lifting and moving effect of the lifting component 4 and the synchronous lifting and moving effect of the scoop 3.

[0039] Understandably, when only one cooking chamber is set up, all ingredients can only be placed into that single chamber, resulting in different ingredients mixing together. When the user operates the lifting mechanism to move the ingredients upwards, all the ingredients are lifted off the surface of the broth. Among the ingredients that have left the broth, some are already cooked while others are not. This forces the user to spend time carefully selecting and picking out the cooked ingredients, resulting in a poor user experience. Furthermore, the uncooked ingredients, after being separated from the broth and cooling down, require reheating, significantly extending the cooking time. This makes it difficult to conveniently cook hot pot. Clearly, the inability to separate and cook food results in a poor user experience when cooking hot pot.

[0040] In this design, regarding the structure of the scoop 3, a bottom wall 302 and a side wall 303 are provided on the scoop 3 to form a third cooking cavity 305. The bottom wall 302 holds the ingredients, and the side wall 303 forms a surrounding annular structure to form the third cooking cavity 305. The bottom wall 302 is provided with multiple filter holes to filter the ingredients and separate them from the soup in the second cooking cavity 204. At least two spaced contact parts 304 are formed at the contact points of the connecting part 301 on the side wall 303. Each contact portion 304 forms at least two contact points where the connecting portion 301 is connected to the side wall portion 303. The interval between the two contact portions 304 is greater than or equal to half the length value L2 formed by the second enclosure portion 2012. This is mainly to form a distance greater than or equal to half the length value L2 formed by the second enclosure portion 2012 in the annular structure direction. This allows the connecting portion 301 to have better stability when driving the lifting and lowering movement of the scoop 3, and reduces the shaking of the scoop 3 during the lifting and lowering movement.

[0041] Optionally, the number of filter holes can be set to multiple. When the scooping piece 3 is raised, it will lift the food and move it upward to separate it from the soup. In other words, the scooping piece 3 will filter the food and separate it from the soup. At this time, the user can pick up the food and eat it, which will improve the user experience of hot pot.

[0042] To further enhance the concentrated cooking effect within the second cooking cavity 204 and improve the hot pot experience, this design sets the volume of the second cooking cavity 204 to be less than one-third and greater than or equal to one-quarter of the volume of the first cooking cavity 203. This allows the volume of the second cooking cavity 204 to be more moderate, enabling not only concentrated heating for cooking but also better adaptation to the lifting and lowering movement of the scooping pieces 3.

[0043] And / or, in order to further enhance the concentrated cooking effect in the second cooking cavity 204 and improve the hot pot experience, in this solution, the vertical distance formed by the second cooking cavity 204 in the vertical direction is set to be less than or equal to the vertical distance formed by the first cooking cavity 203 in the vertical direction. This allows the second cooking cavity 204 to better adapt to the lifting and lowering movement of the lifting piece 3, thereby reducing the distance of the lifting and lowering movement of the lifting piece 3 and preventing poor lifting and lowering stability due to excessive vertical distance. The stability of movement is improved by reducing the distance of the lifting piece 4.

[0044] To further improve the cooking effect of the ingredients on the scoop 3 and enhance the stability of its lifting and lowering movement, the vertical distance from the surface of the scoop 3 used to hold the ingredients to the bottom surface of the second cooking cavity 204 is set to be greater than or equal to one-third of the vertical distance formed by the second cooking cavity 204 in the vertical direction. This makes the distance between the ingredients and the bottom surface of the second cooking cavity 204 relatively large, allowing the broth to boil more easily and pass through the filter holes on the scoop 3, thus improving the cooking effect of the ingredients on the scoop 3. At the same time, it can reduce the lifting and lowering distance of the scoop 3, preventing poor lifting stability due to excessive vertical distance. The stability of movement is improved by reducing the distance of the lifting component 4.

[0045] In this design, a gap 5 is formed between the outer edge of the scoop 3 and the inner surface of the partition 202 and the inner surface of the second enclosure 2012. The gap 5 prevents the outer surface of the scoop 3 from contacting the inner surfaces of the second enclosure 2012 and the partition 202, thus ensuring that the scoop 3 will not contact the partition 202 and the second enclosure 2012 during lifting and lowering, thereby improving the stability of the lifting and lowering movement of the scoop 3. At the same time, the interval distance of the gap 5 is set to be less than the vertical distance from the surface of the scoop 3 used to hold the food downwards to the bottom surface of the second cooking cavity 204. This makes the distance between the food and the bottom surface of the second cooking cavity 204 greater than the distance of the gap 5, so that when the food on the scoop 3 is cooked, the soup is more likely to boil and pass through the filter holes on the scoop 3, improving the cooking effect of the food on the scoop 3.

[0046] To further enhance the concentrated cooking effect within the second cooking cavity 204 and improve the hot pot experience, this solution includes a first heating unit 6 for heating the first cooking cavity 203 and a second heating unit 7 for heating the second cooking cavity 204. The first heating unit 6 and the second heating unit 7 are configured to heat independently. The ratio of the heating area formed by the second heating unit 7 on the bottom surface of the second cooking cavity 204 to the volume of the second cooking cavity 204 is greater than the ratio of the heating area formed by the first heating unit 6 on the bottom surface of the first cooking cavity 203 to the volume of the first cooking cavity 203. This ensures that the first cooking cavity 203 and the second cooking cavity 204 are heated in a concentrated manner. The liquid volume allows the liquid in the second cooking chamber 204 to be heated and boiled more quickly. Within the same volume, the total heat generated by the second heating element 7 in the second cooking chamber 204 is greater than the total heat generated by the first heating element 6 in the first cooking chamber 203. This allows the liquid in the second cooking chamber 204 to be heated and boiled more quickly, thus improving the hot pot experience. Combined with the lifting and moving structure of the scoop 3, users can better cook the hot pot by using the lifting and moving of the scoop 3, allowing for easier cooking of ingredients. The lifting element 4 raises the scoop 3 so that users can easily pick up the ingredients, greatly enhancing the user experience.

[0047] The first heating part 6 is formed to contact and adhere to the bottom outer surface of the pot 2 for heating, thereby forming a heating zone on the bottom of the pot 2 in a region corresponding to the bottom surface of the first cooking cavity 203; and the second heating part 7 is formed to contact and adhere to the bottom outer surface of the pot 2 for heating, thereby forming a heating zone on the bottom of the pot 2 in a region corresponding to the bottom surface of the second cooking cavity 204.

[0048] Optionally, the first heating part 6 and the second heating part 7 can be configured as heating tubes, heating plates, or other structures.

[0049] To further enhance the concentrated cooking effect within the second cooking chamber 204 and improve the hot pot experience, this solution allows the power of the second heating unit 7 during operation to be greater than or equal to the power of the first heating unit 6. This enables users to enjoy better concentrated heating and rapid cooking when cooking hot pot through the second cooking chamber 204, thereby improving the user's hot pot experience.

[0050] To further improve the stability of the connecting part 301 in driving the lifting and lowering movement of the scoop 3, this solution can be implemented by setting two contact parts 304 in a symmetrically distributed structure along the length of the second enclosure 2012. Specifically, the two contact parts 304 are symmetrically distributed along the length of the second enclosure 2012 in the annular direction. Alternatively, the two contact parts 304 can be configured to be symmetrically distributed relative to the lifting member 4, specifically along the annular direction of the second enclosure 2012 relative to the lifting member 4. The symmetrical distribution structure can provide better stability for the connecting part 301 when driving the lifting and lowering movement of the scoop 3, reducing the swaying of the scoop 3 during the lifting and lowering process.

[0051] In this solution, to further improve the stability and reliability of the lifting structure and reduce the impact of the scoop 3 on the stability of the lifting component 4, a support is provided on the bottom wall 302 of the scoop 3 at the end away from the connecting part 301. The support is designed to be a downward protruding structure, and the lower end surface of the support is configured to be in contact with the bottom surface of the second cooking cavity 204. This achieves the support effect of the support on the scoop 3. When the scoop 3 is lowered into place and food is placed inside the scoop 3, the food exerts a certain weight pressure on the scoop 3. Under the support structure of the support, the scoop 3 can be stably located in the second cooking cavity 204 without shifting or tilting due to the weight of the food. This prevents the lifting component 4 from being biased by the connecting part 301, and allows the lifting component 4 to be effectively maintained for stable lifting and lowering movement, thereby effectively preventing instability of the lifting structure.

[0052] Optionally, the number of support parts can be set to multiple, which can further improve the support effect of the support parts on the scoop 3, prevent the scoop 3 from tilting under the weight of the food, and prevent the lifting part 4 from being biased towards the scoop 3 due to the tilt of the scoop 3.

[0053] For any aspects not covered in this solution, existing technologies can be used or referenced.

[0054] Working Principle: In this design, the electric hot pot mainly includes a pot 2, which forms two independent cavities: a first cooking cavity 203 and a second cooking cavity 204. These two cavities can hold ingredients and liquids respectively for cooking. The second cooking cavity 204 is equipped with a scoop 3, which is a movable, liftable structure. The scoop 3 is used to move and lift the ingredients cooking in the second cooking cavity 204. When the scoop 3 rises, the ingredients in the second cooking cavity 204 are filtered and separated from the broth, allowing the user to easily pick up and eat the ingredients. When the scoop 3 descends, the ingredients placed on it enter the second cooking cavity 204 for further cooking. The cooking process allows users to categorize and cook ingredients separately, and then easily pick them up. Meat that can be quickly cooked by simmering can be placed into the scoop 3 in the second cooking chamber 204, which is the third cooking chamber 305. The lifting structure can be operated to lift the meat in the scoop 3 upwards for easy picking up by the user. Vegetables that require longer cooking time can be placed in the first cooking chamber 203 for longer cooking before being picked up separately. This allows for the categorization and separate cooking of ingredients that require different cooking times, greatly improving the hot pot experience and preventing the problem of overcooking and poor taste caused by the separation of ingredients that can be quickly cooked by simmering.

[0055] Those skilled in the art will understand that the above embodiments are specific implementations of the present utility model. In practical applications, various changes can be made to them in form and detail without departing from the spirit and scope of the present utility model, and all such changes are within the protection scope of the present utility model.

Claims

1. An electric hot pot, comprising a main body, wherein a pot is disposed on the main body, characterized in that: The cookware has an outer perimeter and a partition. The outer perimeter has a first enclosure and a second enclosure. The length L1 formed by the first enclosure is greater than the length L2 formed by the second enclosure, and the length L3 formed by the partition is greater than the length L2 formed by the second enclosure and less than the length L1 formed by the first enclosure. The cookware is provided with a first cooking cavity and a second cooking cavity. The first cooking cavity is configured to be formed by a first enclosure and a partition to form a cavity structure. The second cooking cavity is configured to be formed by a second enclosure and a partition to form a cavity structure. The first cooking cavity and the second cooking cavity are both configured as independent cavity structures to independently hold liquids. The volume of the second cooking cavity is smaller than the volume of the first cooking cavity. It also includes a scoop, which is located inside the second cooking chamber and is configured to be movable within the second cooking chamber, such that when the scoop is raised, it can move the food inside the second cooking chamber to separate it from the liquid level inside the second cooking chamber.

2. An electric hot pot according to claim 1, characterized in that: The cooking vessel is provided with a connecting part for connecting to the lifting structure provided on the main body. At least a part of the connecting part is located above the second cooking cavity and above the second enclosure, such that the connecting part is configured to extend outward from the second enclosure across the second cooking cavity toward the outside of the pot, and such that the connecting part is configured not to extend over the first enclosure and the partition.

3. An electric hot pot according to claim 2, characterized in that: The lifting structure includes a lifting component that can be lifted and moved. The lifting component is located on the outside of the pot, and a portion of the upper end of the lifting component is detachably connected to the connecting part. When the scoop is installed in place, the lifting component and the connecting part form a connected structure, and when the lifting component moves up and down, the connecting part can drive the scoop to move up and down synchronously.

4. An electric hot pot according to claim 3, characterized in that: The cooking vessel is provided with a bottom wall and a side wall to form a third cooking cavity, and the bottom wall is provided with multiple filter holes. At least two contact parts are formed at the contact connection position on the side wall, and the interval between the two contact parts is greater than or equal to half of the length value L2 formed by the second enclosure.

5. An electric hot pot according to any one of claims 1-4, characterized in that: The volume of the second cooking cavity is set to be less than one-third of the volume of the first cooking cavity and greater than or equal to one-quarter of the volume of the first cooking cavity; And / or, set the vertical distance value formed by the second cooking cavity in the vertical direction to be less than or equal to the vertical distance value formed by the first cooking cavity in the vertical direction.

6. An electric hot pot according to any one of claims 1-4, characterized in that: The vertical distance from the bottom surface of the food container to the bottom surface of the second cooking chamber is greater than or equal to one-third of the vertical distance formed by the second cooking chamber in the vertical direction.

7. An electric hot pot according to any one of claims 1-4, characterized in that: A gap is formed between the outer edge of the serving dish and the inner surface of the partition and the inner surface of the second enclosure. The distance between the gaps is less than the vertical distance from the side of the serving dish used to hold the ingredients to the bottom surface of the second cooking cavity.

8. An electric hot pot according to claim 4, characterized in that: It also includes a first heating part for heating the first cooking cavity and a second heating part for heating the second cooking cavity, wherein the ratio of the heating area formed by the second heating part on the bottom surface of the second cooking cavity to the volume of the second cooking cavity is greater than the ratio of the heating area formed by the first heating part on the bottom surface of the first cooking cavity to the volume of the first cooking cavity.

9. An electric hot pot according to claim 8, characterized in that: The power of the second heating element during operation is set to be greater than or equal to the power of the first heating element during operation; Alternatively, two contact parts may be symmetrically distributed along the length of the second enclosure, or two contact parts may be configured as symmetrically distributed relative lifting components.

10. An electric hot pot according to claim 9, characterized in that: A support portion is provided on the bottom wall of the cooking vessel at the end away from the connecting portion. The support portion is configured to protrude downwards, and the lower end surface of the support portion is configured to be in contact with the bottom surface of the second cooking cavity.

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