Cooking utensil

Abstract

The utility model provides a cooking utensil which comprises a pot body, the pot body is provided with a heating surface, the heating surface comprises at least two heating areas, the at least two heating areas are arranged in the radial direction of the pot body and comprise a first heating area and a second heating area, and the area of the first heating area is smaller than that of the second heating area; the heating pipe is used for heating the heating surface, the heating pipe comprises a mounting part and a heating part which are connected, the mounting part is rotatably arranged on the pot body, the heating part comprises a bent pipe section which is bent and extends, and the length of the orthographic projection of part of the bent pipe section on the first heating area is smaller than that of the orthographic projection of part of the bent pipe section on the second heating area; therefore, in the process that the heating pipe rotates relative to the pot body, the temperature difference between all the heated areas can be reduced, the heating uniformity of all the positions of the heated surface is improved, heat concentration is avoided, and then the cooking effect of the cooking utensil is improved.

Description

TECHNICAL FIELD

[0001] The utility model relates to life electric appliance technical field, specifically, relate to a cooking utensil. BACKGROUND

[0002] At present, the heat pipe of the air fryer in the related art is generally static, when designing the static heat pipe, the heating plane space is divided into multiple equal-area squares, then all the squares are traversed through the path, and the length of the heat pipe in each square is consistent, that is, the heat pipe bending path is obtained.

[0003] However, for the rotatable heating pipe, if the heat pipe path is designed in the above-mentioned traversal manner, the uniformity of the heat pipe heating is poor, which reduces the cooking effect of the air fryer. SUMMARY

[0004] Embodiments of the utility model aim to solve at least one of the technical problems existing in the prior art.

[0005] Therefore, the first aspect of the embodiments of the utility model provides a cooking utensil.

[0006] Therefore, according to the first aspect of the embodiments of the utility model, a cooking utensil is provided, which comprises: a pot body, the pot body is provided with a heating surface, the heating surface comprises at least two heating areas, the at least two heating areas are arranged along the radial direction of the pot body, the at least two heating areas comprise a first heating area and a second heating area, the area of the first heating area is smaller than the area of the second heating area; a heating pipe for heating the heating surface, the heating pipe comprises a mounting part and a heating part connected in series, the mounting part is rotatably arranged on the pot body, the heating part comprises a curved pipe segment extending in a curve, and the length of the orthogonal projection of part of the curved pipe segment on the first heating area is smaller than the length of the orthogonal projection of part of the curved pipe segment on the second heating area.

[0007] The cooking utensil provided by the embodiments of the utility model comprises a pot body and a heating pipe, specifically, the heating pipe is used for heating the heating surface of the pot body, optionally, the pot body is provided with a cooking cavity, the outer wall of the pot body comprises the heating surface, and when the heating pipe works, the heat generated by the heating pipe is transmitted to the food materials in the cooking cavity through the pot body to heat and cook the food materials in the cooking cavity.

[0008] The mounting part is rotatably arranged on the pot body, and the heating part is connected with the mounting part, that is, in the process of rotating the mounting part relative to the pot body, the heating part can be driven to rotate relative to the pot body, that is, the heating pipe is a rotatable heat source. Optionally, the mounting part and the heating part are an integral structure.

[0009] The heat receiving surface comprises at least two heat receiving areas arranged along the radial direction of the pot body, and the at least two heat receiving areas comprise a first heat receiving area and a second heat receiving area, and the area of the first heat receiving area is smaller than the area of the second heat receiving area.

[0010] The heating part comprises a curved pipe segment, and the curved pipe segment is curvedly extended, and the length of the curved pipe segment corresponding to the heat receiving area with a larger area is longer, and the length of the curved pipe segment corresponding to the heat receiving area with a smaller area is shorter, that is, the length of the curved pipe segment corresponding to the heat receiving area is matched according to the heat receiving area, so that in the process of rotating the heating pipe relative to the pot body, each position of the heating pipe can be more efficiently applied, the temperature difference between each heat receiving area is reduced, the uniformity of heat receiving at each position of the heat receiving surface is improved, heat concentration is avoided, and the cooking effect of the cooking utensil is improved.

[0011] In addition, the cooking utensil provided according to the above technical scheme of the utility model also has the following additional technical features.

[0012] In some technical schemes, the curved pipe segment comprises a plurality of sub-pipe segments, the plurality of sub-pipe segments are connected in sequence, the plurality of sub-pipe segments comprise a first sub-pipe segment and a second sub-pipe segment, the first sub-pipe segment is opposite to the first heat receiving area, and the second sub-pipe segment is opposite to the second heat receiving area; and the length of the second sub-pipe segment is greater than the length of the first sub-pipe segment.

[0013] In the technical scheme, it is limited that the curved pipe segment comprises a plurality of sub-pipe segments, specifically, the plurality of sub-pipe segments comprise a first sub-pipe segment and a second sub-pipe segment, and since the first sub-pipe segment is opposite to the first heat receiving area and the second sub-pipe segment is opposite to the second heat receiving area, in the case that the first heat receiving area is located on the radial inner side of the second heat receiving area, the first sub-pipe segment is closer to the mounting part than the second sub-pipe segment.

[0014] The length of the second sub-pipe segment is greater than the length of the first sub-pipe segment, so that the length of the second sub-pipe segment on the second heat receiving area is greater than the length of the first sub-pipe segment on the first heat receiving area, and in the process of rotating the heating pipe relative to the pot body, the temperature difference between each heat receiving area is reduced, and the uniformity of heat receiving at each position of the heat receiving surface is improved.

[0015] In some technical schemes, the length of the second sub-pipe segment on the second heat receiving area is greater than the length of the first sub-pipe segment on the first heat receiving area, and in the process of rotating the heating pipe relative to the pot body, the temperature difference between each heat receiving area is reduced, and the uniformity of heat receiving at each position of the heat receiving surface is improved.

[0016] In the technical solution, the projection of the first sub-tube segment on the heating surface is defined as a first arc segment, the projection of the second sub-tube segment on the heating surface is defined as a second arc segment, and the centers of the circles on which the first arc segment and the second arc segment are located are located on the same side of the curved tube segment, that is, the first sub-tube segment and the second sub-tube segment are curved towards the same side, so that the length of the corresponding curved tube segment can be matched according to the heating area of the heating area, the uniformity of heating at each position of the heating surface is improved, the manufacturing difficulty of the heating pipe is reduced, and the production cost of the cooking utensil is reduced.

[0017] Optionally, the plurality of sub-tube segments further includes a third sub-tube segment, and the at least two heating areas further includes a third heating area, the third sub-tube segment is opposite to the third heating area, and the area of the third heating area is greater than the area of the second heating area. The orthographic projection of the third sub-tube segment on the third heating area is a third arc segment, the length of the third arc segment is greater than the length of the second arc segment, and the center of the third arc segment and the center of the second arc segment are located on the same side of the curved tube segment, that is, the first sub-tube segment, the second sub-tube segment and the third sub-tube segment are curved towards the same side.

[0018] In some technical solutions, the number of curved tube segments is two, and the two curved tube segments are oppositely arranged, and the outermost sub-tube segment in one of the two curved tube segments is connected to the outermost sub-tube segment in the other curved tube segment.

[0019] In the technical solution, the number of curved tube segments is two, and specifically, the two curved tube segments are opposite, and the outermost sub-tube segments in the two curved tube segments are connected, that is, one heating part includes two symmetrical curved tube segments, so that the length of the corresponding curved tube segment can be matched according to the heating area of the heating area, the uniformity of heating at each position of the heating surface is improved, the heating range of the heating pipe is increased, the heating efficiency of the heating pipe is improved, and the cooking time of the cooking utensil is shortened, and the cooking efficiency is improved.

[0020] In some technical solutions, the plurality of sub-tube segments are arranged along the circumferential direction of the pot body; the included angle formed by the two ends of the first sub-tube segment and the line connecting the center of the circle is equal to the included angle formed by the two ends of the second sub-tube segment and the line connecting the center of the circle.

[0021] In the technical solution, the plurality of sub-tube segments are arranged along the circumferential direction of the pot body, that is, another arrangement path of the curved tube segment is provided.

[0022] Specifically, the included angle formed by the two ends of the first sub-tube segment and the line connecting the center of the circle O is α, the included angle formed by the two ends of the second sub-tube segment and the line connecting the center of the circle O is β, and α=β, that is, the central angles corresponding to the first sub-tube segment and the second sub-tube segment are equal, that is, the angles are equally divided.

[0023] Since the first heated area and the second heated area are arranged along the radial direction, and the length of the sub-tube segment corresponding to the heated area with a larger heated area is longer, and the length of the sub-tube segment corresponding to the heated area with a smaller heated area is shorter, that is, the distance between the first sub-tube segment and the set center O is smaller than the distance between the second sub-tube segment and the set center O, so that in the process of rotating the heating pipe relative to the pot body, each position of the heating pipe can be more efficiently applied, the uniformity of heating of each position of the heating surface is improved, and then the cooking effect of the cooking utensil is improved.

[0024] Optionally, the plurality of sub-tube segments further include a third sub-tube segment, and an included angle between two ends of the third sub-tube segment and the line connecting the set center O is γ, wherein α=β=γ, that is, the central angles corresponding to the first sub-tube segment, the second sub-tube segment and the third sub-tube segment are equal, that is, the first sub-tube segment, the second sub-tube segment and the third sub-tube segment are equally divided, that is, the first sub-tube segment, the second sub-tube segment and the third sub-tube segment are determined by equally dividing.

[0025] In some technical solutions, the center lines of the at least two sub-tube segments are located in the same plane.

[0026] In this technical solution, since the center lines of the at least two sub-tube segments are located in the same plane, the distance between the at least two sub-tube segments and the heating surface remains consistent, which is beneficial to further improve the uniformity of heating of the heating surface, ensure the heating effect of the food in the cooking cavity, and improve the taste of the cooked food.

[0027] In some technical solutions, the number of heating parts is multiple, and the multiple heating parts are arranged along the circumference of the pot body; wherein the center lines of the at least two heating parts are located in the same plane.

[0028] In this technical solution, the number of heating parts is limited to multiple, and specifically, the multiple heating parts are arranged along the circumference of the pot body, so that the length of the corresponding curved tube segment can be matched according to the heating area of the heated area, the uniformity of heating of each position of the heating surface is improved, and at the same time, the heating range of the heating pipe is increased, the heating efficiency of the heating pipe is improved, and then the cooking time of the cooking utensil is shortened, and the cooking efficiency is improved.

[0029] Since the center lines of the at least two heating parts are located in the same plane, the distance between the at least two heating parts and the heating surface remains consistent, which is beneficial to further improve the uniformity of heating of the heating surface, ensure the heating effect of the food in the cooking cavity, and improve the taste of the cooked food.

[0030] In some technical solutions, optionally, at least two heating zones also include a third heating zone. The second heating zone is located between the first and third heating zones, and the area of ​​the third heating zone is larger than the area of ​​the second heating zone. The area difference between the second and first heating zones is equal to the area difference between the third and second heating zones. Multiple sub-pipe segments also include a third sub-pipe segment. The second sub-pipe segment is located between the first and third sub-pipe segments and opposite to the third heating zone. The length of the third sub-pipe segment is greater than the length of the second sub-pipe segment. The length difference *a* between the second and first sub-pipe segments and the length difference *b* between the third and second sub-pipe segments satisfy 0.9 ≤ a / b ≤ 1.1. 。

[0031] In this technical solution, specifically, the difference between the area of ​​the second heating zone and the area of ​​the first heating zone is c, and the difference between the area of ​​the third heating zone and the area of ​​the second heating zone is d, where c = d. That is to say, the areas of the first heating zone, the second heating zone, and the third heating zone increase arithmetically.

[0032] Optionally, with the rotation center as the reference, the heating surface is divided into multiple equally arithmetic rings by an array of equidistant concentric circles. Along the radial direction of the concentric circles, any two adjacent rings form the first heating zone, the second heating zone, and the third heating zone in sequence.

[0033] The length difference between the second sub-pipe segment and the first sub-pipe segment is 'a', and the length difference between the third sub-pipe segment and the second sub-pipe segment is 'b'. The ratio of a to b is between 0.9 and 1.1, meaning that a and b are basically equal. Considering manufacturing processes and other factors, the deviation of a from b is within 10%, so a is considered equal to b. In other words, the lengths of the first, second, and third sub-pipe segments increase arithmetically.

[0034] Since the orthographic projection length of the first sub-pipe segment in the first heating zone is less than the orthographic projection length of the second sub-pipe segment in the second heating zone, and the orthographic projection length of the second sub-pipe segment in the second heating zone is less than the orthographic projection length of the third sub-pipe segment in the third heating zone, in other words, the sub-pipe segment lengths are matched with equally increasing sub-pipe lengths in the first, second, and third heating zones with equally increasing areas, which is beneficial to further improve the uniformity of heating of the heating surface.

[0035] Optionally, 0.95 ≤ a / b ≤ 1.05.

[0036] Optionally, the central axis of the mounting section is the rotation center of the heating tube. Alternatively, if there are two mounting sections, the center position between the two mounting sections is the rotation center of the heating tube. Alternatively, the center O can be set as the rotation center of the heating tube. The specific settings can be configured according to actual needs.

[0037] In some technical solutions, the cooking appliance may optionally include a drive device, which is located on the pot body and connected to the mounting part, and the drive device can drive the heating element to rotate relative to the pot body.

[0038] In this technical solution, the cooking appliance is further defined as including a driving device. Specifically, the driving device is mounted on the pot body and connected to the mounting part. Specifically, under the drive of the driving device, the mounting part drives the heating element to rotate relative to the pot body.

[0039] Because the projected length of some curved tube segments on the first heating zone is less than the projected length of some curved tube segments on the second heating zone, the length of the curved tube segments corresponding to the heating zones with larger heating areas is longer, and the length of the curved tube segments corresponding to the heating zones with smaller heating areas is shorter. In other words, the length of the curved tube segments is matched to the heating area of ​​the heating zone. As the heating tube rotates relative to the pot, the heating tube can be used more efficiently at each position, reducing the temperature difference between the heating zones, improving the uniformity of heating at each position of the heating surface, avoiding heat concentration, and thus improving the cooking effect of the cooking appliance.

[0040] In some technical solutions, the pot body is optionally provided with a cooking cavity, and the side of the pot body away from the cooking cavity includes a heating surface; wherein, the driving device can also drive the heating tube to move relative to the pot body to move closer to or away from the cooking cavity.

[0041] In this technical solution, specifically, when the cooking appliance starts working, the driving device drives the heating tube to move relative to the pot body to get closer to the cooking cavity, thereby shortening the distance between the heating tube and the cooking cavity, making the cooking cavity as close as possible to the heat source, ensuring the heating effect of the heating tube on the cooking cavity, improving the thermal efficiency of the cooking appliance, shortening the cooking time, and improving the cooking effect.

[0042] After cooking is complete, the drive unit moves the heating element in the opposite direction relative to the pot body to move away from the cooking cavity, thereby increasing the distance between the heating element and the cooking cavity. This prevents the pot body from contacting and scratching the heating element when it is close to the pot body during the process of taking the pot body out and putting it in, which helps to extend the service life of the pot body and the heating element and improve the reliability of the cooking appliance.

[0043] Additional aspects and advantages of the present invention will be set forth in the description which follows, in part will be obvious from the description, or may be learned by practice of the present invention. Attached Figure Description

[0044] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0045] Figure 1One of the structural schematic diagrams of a heating tube according to an embodiment of the present invention is shown;

[0046] Figure 2 A second schematic diagram of the structure of a heating tube according to an embodiment of the present invention is shown;

[0047] Figure 3 A third schematic diagram of the structure of a heating tube according to an embodiment of the present invention is shown;

[0048] Figure 4 The fourth schematic diagram shows the structure of a heating tube according to an embodiment of the present invention;

[0049] Figure 5 A schematic diagram showing the projection of a bent pipe segment onto the surface to be heated according to an embodiment of the present invention is shown;

[0050] Figure 6 One of the structural schematic diagrams of a heating tube according to another embodiment of the present invention is shown;

[0051] Figure 7 A second schematic diagram of the structure of a heating tube according to another embodiment of the present invention is shown;

[0052] Figure 8 A third schematic diagram of the structure of a heating tube according to another embodiment of the present invention is shown;

[0053] Figure 9 A fourth schematic diagram of the structure of a heating tube according to another embodiment of the present invention is shown;

[0054] Figure 10 A schematic diagram of the structure of a heating element according to another embodiment of the present invention is shown;

[0055] Figure 11 A schematic diagram of the structure of a cooking appliance according to another embodiment of the present invention is shown.

[0056] in, Figures 1 to 11 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0057] 100 Heating tube, 110 Mounting part, 120 Heating part, 121 Bending tube section, 122 First sub-tube section, 123 Second sub-tube section, 124 Third sub-tube section, 125 First arc section, 126 Second arc section, 127 Third arc section, 128 Sub-tube section, 130 Center line of heating part, 200 Cooking appliance, 210 Pot body, 211 Cooking cavity, 220 Drive device, 300 Heating surface, 310 First heating zone, 320 Second heating zone, 330 Third heating zone, 340 Heating zone. Detailed Implementation

[0058] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0059] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0060] The following reference Figures 1 to 11 This describes the heating element 100 and cooking appliance 200 provided according to some embodiments of the present invention.

[0061] In one embodiment according to this application, such as Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 8 , Figure 9 , Figure 10 and Figure 11 As shown, a cooking appliance 200 is proposed, comprising: a pot body 210, the pot body 210 having a heating surface 300, the heating surface 300 including at least two heating zones 340 arranged radially along the pot body 210, the at least two heating zones 340 including a first heating zone 310 and a second heating zone 320, the area of ​​the first heating zone 310 being smaller than the area of ​​the second heating zone 320; and a heating tube 100 for heating the heating surface 300, the heating tube 100 including a connected mounting portion 110 and a heating portion 120, the mounting portion 110 being rotatably disposed on the pot body 210, and the heating portion 120 including a curved tube segment 121 extending in a bent manner, the length of the orthographic projection of the partially curved tube segment 121 on the first heating zone 310 being smaller than the length of the orthographic projection of the partially curved tube segment 121 on the second heating zone 320.

[0062] The cooking appliance 200 provided in this embodiment of the present invention includes a pot body 210 and a heating tube 100. Specifically, the heating tube 100 is used to heat the heating surface 300 of the pot body 210. Optionally, the pot body 210 is provided with a cooking cavity 211, and the outer wall of the pot body 210 includes the heating surface 300. When the heating tube 100 is working, the heat generated is transferred through the pot body 210 to the food in the cooking cavity 211 to heat and cook the food in the cooking cavity 211.

[0063] The mounting part 110 is rotatably mounted on the pot body 210, and the heating part 120 is connected to the mounting part 110. That is, when the mounting part 110 rotates relative to the pot body 210, it can drive the heating part 120 to rotate relative to the pot body 210, i.e., the heating tube 100 is a rotatable heat source. Optionally, the mounting part 110 and the heating part 120 are an integral structure.

[0064] The heating surface 300 includes at least two heating zones 340 arranged radially along the pot body 210. Each heating zone 340 includes a first heating zone 310 and a second heating zone 320, with the area of ​​the first heating zone 310 being smaller than the area of ​​the second heating zone 320. Optionally, the first heating zone 310 is located radially inside the second heating zone 320.

[0065] The heating element 120 includes a curved tube segment 121, which extends in a curved manner. The projected length of a portion of the curved tube segment 121 on the first heating zone 310 is less than the projected length of a portion of the curved tube segment 121 on the second heating zone 320. In other words, the length of the curved tube segment 121 corresponding to the heating zone 340 with a larger heating area is longer, and the length of the curved tube segment 121 corresponding to the heating zone 340 with a smaller heating area is shorter. The length of the curved tube segment 121 is matched according to the heating area of ​​the heating zone 340. As a result, during the rotation of the heating tube 100 relative to the pot body 210, the heating tube 100 can be applied to each position more efficiently, reducing the temperature difference between each heating zone, improving the uniformity of heating at each position of the heating surface 300, avoiding heat concentration, and thus improving the cooking effect of the cooking appliance 200.

[0066] like Figure 1 , Figure 5 , Figure 6 and Figure 9 As shown, in some embodiments, optionally, the curved pipe section 121 includes a plurality of sub-pipe sections 128, which are connected in sequence. The plurality of sub-pipe sections 128 include a first sub-pipe section 122 and a second sub-pipe section 123. The first sub-pipe section 122 is opposite to the first heated zone 310, and the second sub-pipe section 123 is opposite to the second heated zone 320. The length of the second sub-pipe section 123 is greater than the length of the first sub-pipe section 122.

[0067] In this embodiment, the curved pipe section 121 is defined to include a plurality of sub-pipe sections 128. Specifically, the plurality of sub-pipe sections 128 include a first sub-pipe section 122 and a second sub-pipe section 123. Since the first sub-pipe section 122 is opposite to the first heated zone 310 and the second sub-pipe section 123 is opposite to the second heated zone 320, when the first heated zone 310 is located radially inside the second heated zone 320, the first sub-pipe section 122 is closer to the mounting portion 110 than the second sub-pipe section 123.

[0068] The length of the second sub-tube segment 123 is greater than the length of the first sub-tube segment 122, so that the orthographic projection length of the second sub-tube segment 123 on the second heating zone 320 is greater than the orthographic projection length of the first sub-tube segment 122 on the first heating zone 310. As a result, during the rotation of the heating tube 100 relative to the pot body 210, the temperature difference between each heating zone 340 is reduced, and the uniformity of heating at each position of the heating surface 300 is improved.

[0069] like Figure 5 As shown, in some embodiments, optionally, the orthographic projection of the first sub-pipe segment 122 on the first heated zone 310 is a first arc segment 125, and the orthographic projection of the second sub-pipe segment 123 on the second heated zone 320 is a second arc segment 126; wherein, the center of the first arc segment 125 and the center of the second arc segment 126 are located on the same side of the curved pipe segment 121.

[0070] In this embodiment, the projection of the first sub-tube segment 122 onto the heated surface 300 is defined as the first arc segment 125, and the projection of the second sub-tube segment 123 onto the heated surface 300 is defined as the second arc segment 126. The center of the circle containing the first arc segment 125 and the center of the circle containing the second arc segment 126 are located on the same side of the curved tube segment 121. In other words, the first sub-tube segment 122 and the second sub-tube segment 123 are curved toward the same side. This allows the length of the curved tube segment 121 to be matched according to the heated area of ​​the heated zone 340, thereby improving the heating uniformity at various positions of the heated surface 300 while reducing the manufacturing difficulty of the heating tube 100, which in turn helps to reduce the production cost of the cooking appliance 200.

[0071] Optionally, the plurality of sub-pipe segments 128 further include a third sub-pipe segment 124, and at least two heated zones 340 further include a third heated zone 330. The third sub-pipe segment 124 is opposite to the third heated zone 330, and the area of ​​the third heated zone 330 is larger than the area of ​​the second heated zone 320. The orthographic projection of the third sub-pipe segment 124 onto the third heated zone 330 is a third arc segment 127. The length of the third arc segment 127 is greater than the length of the second arc segment 126, and the center of the third arc segment 127 and the center of the second arc segment 126 are located on the same side of the curved pipe segment 121. That is, the first sub-pipe segment 122, the second sub-pipe segment 123, and the third sub-pipe segment 124 are curved toward the same side.

[0072] like Figure 5 As shown, along the radial direction, from the inside out, the area formed by the second and fourth quarter circles is the first heating zone 310, the area formed by the fourth and sixth quarter circles is the second heating zone 320, and the area formed by the sixth and eighth quarter circles is the third heating zone 330.

[0073] likeFigure 1 and Figure 4 As shown, in some embodiments, optionally, there are two curved pipe sections 121, which are arranged opposite to each other, and the outermost sub-pipe section 128 of one curved pipe section 121 is connected to the outermost sub-pipe section 128 of the other curved pipe section 121.

[0074] In this embodiment, the number of curved pipe segments 121 is limited to two. Specifically, the two curved pipe segments 121 are opposite each other, and the outermost sub-pipe segments 128 of the two curved pipe segments 121 are connected. That is, a heating part 120 includes two symmetrical curved pipe segments 121, so that the length of the corresponding curved pipe segment 121 can be matched according to the heating area of ​​the heating zone 340, thereby improving the heating uniformity of each position of the heating surface 300, increasing the heating range of the heating tube 100, improving the heating efficiency of the heating tube 100, and thus helping to shorten the cooking time of the cooking appliance 200 and improve the cooking efficiency.

[0075] like Figure 6 , Figure 9 and Figure 10 As shown, in some embodiments, optionally, a plurality of sub-tube segments 128 are arranged circumferentially along the pot body 210; the angle formed by the lines connecting the two ends of the first sub-tube segment 122 to the set center is equal to the angle formed by the lines connecting the two ends of the second sub-tube segment 123 to the set center.

[0076] In this embodiment, multiple sub-pipe segments 128 are arranged sequentially along the circumferential direction of the pot body 210, thus providing another arrangement path for the curved pipe segments 121.

[0077] Specifically, the angle formed by the lines connecting the two ends of the first sub-pipe segment 122 to the set center O is α, and the angle formed by the lines connecting the two ends of the second sub-pipe segment 123 to the set center O is β, where α = β. That is to say, the central angles corresponding to the first sub-pipe segment and the second sub-pipe segment are equal, i.e., equal angle division.

[0078] Since the first heating zone 310 and the second heating zone 320 are arranged radially, and the sub-tube segment 128 corresponding to the heating zone 340 with a larger heating area is longer, while the sub-tube segment 128 corresponding to the heating zone 340 with a smaller heating area is shorter, that is, the distance between the first sub-tube segment 122 and the set center O is smaller than the distance between the second sub-tube segment 123 and the set center O, the heating tube 100 can be applied more efficiently at each position during the rotation of the heating tube 100 relative to the pot body 210, thereby improving the uniformity of heating at each position of the heating surface 300 and thus improving the cooking effect of the cooking appliance 200.

[0079] Optionally, the plurality of sub-pipe segments 128 may also include a third sub-pipe segment 124, wherein the angle formed by the lines connecting the two ends of the third sub-pipe segment 124 to the set center O is γ, wherein α=β=γ, the central angles corresponding to the first sub-pipe segment 122, the second sub-pipe segment 123 and the third sub-pipe segment 124 are equal, that is, equal angle division, that is, the first sub-pipe segment 122, the second sub-pipe segment 123 and the third sub-pipe segment 124 are determined to be arithmetic progressions by equal angle division.

[0080] In some embodiments, optionally, the centerlines of at least two sub-segments 128 lie in the same plane.

[0081] In this embodiment, since the center lines of at least two sub-tube segments 128 are located in the same plane, the distance between at least two sub-tube segments 128 and the heating surface 300 is kept consistent, which helps to further improve the uniformity of heating of the heating surface 300, ensure the heating effect of the food in the cooking cavity 211, and improve the taste of the food after cooking.

[0082] like Figure 1 , Figure 2 , Figure 6 and Figure 9 As shown, in some embodiments, optionally, there are multiple heating elements 120, which are arranged circumferentially along the pot body 210; wherein, the center lines 130 of at least two heating elements are located in the same plane.

[0083] In this embodiment, the number of heating elements 120 is limited to a plurality of elements. Specifically, the plurality of heating elements 120 are arranged circumferentially along the pot body 210, thereby matching the length of the corresponding curved tube segment 121 according to the heating area of ​​the heating zone 340, improving the heating uniformity of each position of the heating surface 300, increasing the heating range of the heating tube 100, improving the heating efficiency of the heating tube 100, and thus helping to shorten the cooking time of the cooking appliance 200 and improve the cooking efficiency.

[0084] Since the center lines 130 of at least two heating elements are located in the same plane, the distance between at least two heating elements 120 and the heated surface 300 is kept consistent, which helps to further improve the uniformity of heating of the heated surface 300, ensure the heating effect of the food in the cooking cavity 211, and improve the taste of the food after cooking.

[0085] like Figure 1 , Figure 5 , Figure 6 , Figure 9 and Figure 10As shown, in some embodiments, optionally, at least two heating zones 340 further include a third heating zone 330. The second heating zone 320 is located between the first heating zone 310 and the third heating zone 330. The area of ​​the third heating zone 330 is larger than the area of ​​the second heating zone 320, and the area difference between the second heating zone 320 and the first heating zone 310 is equal to the area difference between the third heating zone 330 and the second heating zone 320. The plurality of sub-pipe segments 128 further include a third sub-pipe segment 124. The second sub-pipe segment 123 is located between the first sub-pipe segment 122 and the third sub-pipe segment 124, and is opposite to the third heating zone 330. The length of the third sub-pipe segment 124 is greater than the length of the second sub-pipe segment 123. The length difference 'a' between the second sub-pipe segment 123 and the first sub-pipe segment 122, and the length difference 'b' between the third sub-pipe segment 124 and the second sub-pipe segment 123, satisfy 0.9 ≤ a / b ≤ 1.1.

[0086] In this embodiment, specifically, the difference between the area of ​​the second heated zone 320 and the area of ​​the first heated zone 310 is c, and the difference between the area of ​​the third heated zone 330 and the area of ​​the second heated zone 320 is d, where c = d. That is to say, the areas of the first heated zone 310, the second heated zone 320 and the third heated zone 330 increase arithmetically.

[0087] Optionally, with the rotation center as the reference, the heating surface 300 is divided into multiple equally arithmetic rings by an array of equidistant concentric circles. Along the radial direction of the concentric circles, any two adjacent rings form the first heating zone 310, the second heating zone 320, and the third heating zone 330 in sequence.

[0088] The length difference between the second sub-pipe segment 123 and the first sub-pipe segment 122 is 'a', and the length difference between the third sub-pipe segment 124 and the second sub-pipe segment 123 is 'b'. Here, a / b is between 0.9 and 1.1, meaning that a and b are basically equal. Considering manufacturing process and other issues, the deviation of a from b is within 10%, meaning that a is considered equal to b. In other words, the lengths of the first sub-pipe segment 122, the second sub-pipe segment 123, and the third sub-pipe segment 124 increase arithmetically.

[0089] Since the orthographic projection length of the first sub-pipe segment 122 on the first heating zone 310 is less than the orthographic projection length of the second sub-pipe segment 123 on the second heating zone 320, and the orthographic projection length of the second sub-pipe segment 123 on the second heating zone 320 is less than the orthographic projection length of the third sub-pipe segment 124 on the third heating zone 330, in other words, the lengths of the sub-pipe segments 128 are matched with the same arithmetic progression within the first heating zone 310, the second heating zone 320, and the third heating zone 330, which have areas that increase at equal arithmetic progression, thereby helping to further improve the uniformity of heating of the heating surface 300.

[0090] Optionally, 0.95 ≤ a / b ≤ 1.05.

[0091] Optionally, the central axis of the mounting portion 110 is the rotation center of the heating tube 100. Alternatively, if there are two mounting portions 110, the center position between the two mounting portions 110 is the rotation center of the heating tube 100. Alternatively, the center O is set as the rotation center of the heating tube 100. The specific settings can be configured according to actual needs.

[0092] like Figure 11 As shown, in some embodiments, the cooking appliance 200 may optionally include a drive device 220, which is disposed on the pot body 210 and connected to the mounting part 110. The drive device 220 can drive the heating tube 100 to rotate relative to the pot body 210.

[0093] In this embodiment, the cooking appliance 200 is further defined as including a driving device 220. Specifically, the driving device 220 is disposed on the pot body 210 and is connected to the mounting part 110. Specifically, under the drive of the driving device 220, the mounting part 110 drives the heating tube 100 to rotate relative to the pot body 210.

[0094] Because the projected length of the partially curved tube segment 121 on the first heating zone 310 is less than the projected length of the partially curved tube segment 121 on the second heating zone 320, that is, the length of the curved tube segment 121 corresponding to the heating zone 340 with a larger heating area is longer, and the length of the curved tube segment 121 corresponding to the heating zone 340 with a smaller heating area is shorter. In other words, the length of the corresponding curved tube segment 121 is matched according to the heating area of ​​the heating zone 340. Thus, during the rotation of the heating tube 100 relative to the pot body 210, the heating tube 100 can be applied to each position more efficiently, the temperature difference between each heating zone 340 can be reduced, the uniformity of heating of each position of the heating surface 300 can be improved, heat concentration can be avoided, and thus the cooking effect of the cooking appliance 200 can be improved.

[0095] like Figure 11 As shown, in some embodiments, optionally, the pot body 210 is provided with a cooking cavity 211, and the side of the pot body 210 away from the cooking cavity 211 includes a heating surface 300; wherein, the driving device 220 can also drive the heating tube 100 to move relative to the pot body 210 to move closer to or away from the cooking cavity 211.

[0096] In this embodiment, specifically, when the cooking appliance 200 starts working, the driving device 220 drives the heating tube 100 to move relative to the pot body 210 to approach the cooking cavity 211, thereby shortening the distance between the heating tube 100 and the cooking cavity 211, making the cooking cavity 211 as close as possible to the heat source, ensuring the heating effect of the heating tube 100 on the cooking cavity 211, improving the thermal efficiency of the cooking appliance 200, shortening the cooking time, and improving the cooking effect.

[0097] After cooking is complete, the drive device 220 drives the heating tube 100 to move in the opposite direction relative to the pot body 210 to move away from the cooking cavity 211, thereby increasing the distance between the heating tube 100 and the cooking cavity 211. This prevents the pot body 210 from contacting and scratching the heating tube 100 due to their close proximity during the process of taking the pot body 210 out and putting it back in, which helps to extend the service life of the pot body 210 and the heating tube 100 and improve the reliability of the cooking appliance 200.

[0098] Optionally, the cooking appliance 200 includes a main body, and the pot body 210 is detachably disposed within the main body. The driving device 220 includes a driving member, a first transmission member, a second transmission member, and a third transmission member. The first transmission member is connected to the driving member, the second transmission member is connected to the first transmission member, the mounting portion 110 of the heating tube 100 is connected to the second transmission member, and the third transmission member is connected to the main body and is connected to the second transmission member. Under the drive of the driving member, the first transmission member can drive the second transmission member to move relative to the third transmission member, so that the heating tube 100 moves closer to or away from the cooking cavity 211.

[0099] In a specific embodiment, such as Figure 5 As shown, firstly, the heat source (heating tube 100) is installed at the center. Secondly, the heating plane space (heated surface 300) is divided into multiple equally arithmetic rings by an equidistant concentric array. Then, equidistant line segments are designed, with the length of the line segments in each ring increasing equally. The line segments are then smoothly connected to obtain the desired bend.

[0100] Understandably, in order to achieve uniform heating, the optimal solution for static heat pipe design in related technologies is a traversal approach, which involves dividing the heating plane space into multiple squares of equal area and then traversing all squares through a path, with the heat pipes of the same length in each square. This way, a heat pipe bending path for uniform heating can be obtained.

[0101] However, rotational motion is periodic motion. The heat pipe arrangement for uniform heating should be such that the heating plane space (heated surface 300) is divided into equidistant rings, and the length of the heat pipe (heating pipe 100) is distributed according to the equidistant change in area. Only in this way can the heat pipe be used more efficiently at each position and a more uniform heating effect be obtained.

[0102] In the description of this specification, the terms "connection," "installation," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0103] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0104] The above are merely preferred embodiments of this utility model and are not intended to limit the scope of this utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A cooking utensil, characterized in that, include: The pot body is provided with a heating surface, the heating surface includes at least two heating zones, the at least two heating zones are arranged radially along the pot body, the at least two heating zones include a first heating zone and a second heating zone, the area of ​​the first heating zone is smaller than the area of ​​the second heating zone; A heating tube is used to heat the heated surface. The heating tube includes a connected mounting part and a heating part. The mounting part is rotatably disposed on the pot body. The heating part includes a curved tube segment that extends in a curved manner. The length of the orthographic projection of a portion of the curved tube segment on the first heated area is less than the length of the orthographic projection of a portion of the curved tube segment on the second heated area.

2. The cooking utensil according to claim 1, characterized in that, The curved pipe section includes multiple sub-pipe sections connected in sequence. Each sub-pipe section includes a first sub-pipe section and a second sub-pipe section. The first sub-pipe section is opposite to the first heated zone, and the second sub-pipe section is opposite to the second heated zone. The length of the second sub-pipe segment is greater than the length of the first sub-pipe segment.

3. The cooking utensil according to claim 2, characterized in that, The orthographic projection of the first sub-pipe segment onto the first heated zone is a first arc-shaped segment, and the orthographic projection of the second sub-pipe segment onto the second heated zone is a second arc-shaped segment; The center of the first arc segment and the center of the second arc segment are located on the same side of the curved pipe segment.

4. The cooking utensil according to claim 2, characterized in that, The number of the curved pipe sections is two, and the two curved pipe sections are arranged opposite to each other. The outermost sub-pipe section of one curved pipe section is connected to the outermost sub-pipe section of the other curved pipe section.

5. The cooking utensil according to claim 2, characterized in that, Multiple sub-tube segments are arranged circumferentially along the pot body; Wherein, the angle formed by the lines connecting the two ends of the first sub-pipe segment to the center of the set circle is equal to the angle formed by the lines connecting the two ends of the second sub-pipe segment to the center of the set circle.

6. The cooking utensil according to any one of claims 2 to 5, characterized in that, The centerlines of at least two of the sub-segments lie in the same plane.

7. The cooking utensil according to any one of claims 1 to 5, characterized in that, The number of heating elements is multiple, and the multiple heating elements are arranged along the circumference of the pot body; Among them, the center lines of at least two of the heating elements are located in the same plane.

8. The cooking utensil according to any one of claims 2 to 5, characterized in that, The at least two heated zones further include a third heated zone, wherein the second heated zone is located between the first heated zone and the third heated zone, the area of ​​the third heated zone is larger than the area of ​​the second heated zone, and the area difference between the second heated zone and the first heated zone is equal to the area difference between the third heated zone and the second heated zone. The plurality of sub-pipe segments further includes a third sub-pipe segment, wherein the second sub-pipe segment is located between the first sub-pipe segment and the third sub-pipe segment and is opposite to the third heated zone, and the length of the third sub-pipe segment is greater than the length of the second sub-pipe segment; Wherein, the length difference 'a' between the second sub-pipe segment and the first sub-pipe segment and the length difference 'b' between the third sub-pipe segment and the second sub-pipe segment satisfy 0.9 ≤ a / b ≤ 1.

1.

9. The cooking utensil according to any one of claims 1 to 5, characterized in that, Also includes: A driving device is provided on the pot body and connected to the mounting part. The driving device can drive the heating tube to rotate relative to the pot body.

10. The cooking utensil according to claim 9, characterized in that, The pot body is provided with a cooking cavity, and the side of the pot body away from the cooking cavity includes the heating surface; The driving device can also drive the heating tube to move relative to the pot body, so as to move closer to or further away from the cooking cavity.

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