Heating disc assembly, food processing cup assembly and food processor

Abstract

The utility model discloses a heating disc assembly, a food processing cup assembly and a food processor. The heating disc assembly comprises a heating disc used for making contact with food, a heat conduction piece and a heating piece. The heating piece comprises a cold end and a hot end. The heat conduction piece comprises a first heat conduction part and a second heat conduction part. The first heat conduction part is located on a heat transfer path from the cold end to the heating disc. The second heat conduction part is located on a heat transfer path from the hot end to the heating disc. The second heat conduction part is provided with a plurality of heat exchange channels and spacing parts located among the heat exchange channels, and the heat exchange channels penetrate through the second heat conduction part, so that the heat transfer capacity of the second heat conduction part is smaller than that of the first heat conduction part, and therefore the heat transfer capacity of a path corresponding to the hot end is low, and the heat transfer capacity of a path corresponding to the cold end is high; the hot end and the cold end can be prevented from generating a hot area and a cold area on the heating plate due to different temperatures, so that the heating plate can uniformly heat food, and the probability of bottom pasting is effectively reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of small household appliances, in particular to a heating disc assembly, a food processing cup assembly and a food processing machine. BACKGROUND

[0002] The food processing machine comprises a food processing cup assembly and a heating disc assembly. The food processing cup assembly comprises a food processing cup. The heating disc assembly comprises a heating disc and a heating element. The heating disc and the food processing cup enclose a food containing space as a bottom of the food processing cup. The heating element generates heat after being powered on, and the heat is transferred to the heating disc, and then the food in the food containing space is heated by the heating disc.

[0003] It is found in use that the above-mentioned food processing machine can cause the phenomenon of burnt bottom (the phenomenon that the food on the heating disc is burnt). CONTENT OF THE UTILITY MODEL

[0004] The purpose of the present application is to disclose a heating disc assembly, a food processing cup assembly and a food processing machine. The heating disc assembly can effectively reduce the probability of the burnt bottom phenomenon.

[0005] In a first aspect, the present application discloses a heating disc assembly. The heating disc assembly comprises a heating disc for contacting with food, a heat conducting element and a heating element. The heating element comprises a cold end and a hot end. The heat conducting element is located between the heating element and the heating disc, and comprises a first heat conducting part and a second heat conducting part. The first heat conducting part is located on a heat transfer path from the cold end to the heating disc. The second heat conducting part is provided with a plurality of heat exchange channels and interval parts located between the heat exchange channels. The heat exchange channels penetrate through the second heat conducting part so that the heat transfer capacity of the second heat conducting part is less than that of the first heat conducting part.

[0006] As described above, since the first heat conducting part is located on the heat transfer path from the cold end to the heating disc, the second heat conducting part is located on the heat transfer path from the hot end to the heating disc, and the second heat conducting part is provided with a plurality of heat exchange channels and interval parts located between the heat exchange channels so that the heat transfer capacity of the second heat conducting part is less than that of the first heat conducting part, thereby, although the heat transfer capacity of the second heat conducting part is less than that of the first heat conducting part, the heat of the hot end is greater than that of the cold end, and finally, the hot end and the cold end can be prevented from causing hot and cold zones on the heating disc due to the temperature difference, thereby, it is beneficial to the uniform heating of the food by the heating disc, and the probability of the burnt bottom phenomenon is reduced.

[0007] In some embodiments, the thermal conductivity of the second heat conducting part is lower than or equal to that of the first heat conducting part.

[0008] In some embodiments, the first heat-conducting part and the second heat-conducting part have the same equivalent heat transfer thickness in any longitudinal section opposite to the heat-generating part, and the interval part and the first heat-conducting part are in contact with the heating disc respectively.

[0009] As set forth above, the heat exchange channel is arranged by the second heat-conducting part, and the first heat-conducting part has the same equivalent heat transfer thickness in any longitudinal section opposite to the heat-generating part without the heat exchange channel, and the heat exchange channel has air therein. Therefore, in the case that the interval part and the first heat-conducting part are in contact with the heating disc respectively, the second heat-conducting part has slower heat transfer than the first heat-conducting part, which is more conducive to reducing the heat transfer efficiency of the heat end of the heat-generating part, avoiding the heating disc from generating hot and cold zones due to the temperature difference between the heat end and the cold end, and thus, is conducive to the heating disc to heat the food evenly and reduce the probability of the burnt bottom phenomenon. In addition, by arranging the heat exchange channel, the probability of the burnt bottom phenomenon can be reduced by a simple structure.

[0010] In some embodiments, the heat-conducting part comprises a body, the interval part is a heat-conducting fin extending radially outward from the body, a plurality of the heat-conducting fins are arranged at intervals, and the heat exchange channel is formed between adjacent two heat-conducting fins; and the first heat-conducting part extends outward from the body and has a fan ring shape.

[0011] As set forth above, by arranging the heat-conducting fin and the heat exchange channel, the heat-conducting fin is in contact with the heating disc, and the heat exchange channel has air therein, which has slower heat transfer than the first heat-conducting part. Therefore, it is more conducive to reducing the heat transfer efficiency of the heat end of the heat-generating part, avoiding the heating disc from generating hot and cold zones due to the temperature difference between the heat end and the cold end, and thus, the heating disc heats the food evenly and reduces the probability of the burnt bottom phenomenon. In addition, by forming the heat-conducting fin and the heat exchange channel between adjacent heat-conducting fins, the probability of the burnt bottom phenomenon can be reduced by a simple structure.

[0012] In some embodiments, the width of each heat-conducting fin is D, and 1.5mm≤D≤5mm.

[0013] As set forth above, the width D of each heat-conducting fin satisfies 1.5mm≤D≤5mm, which makes the heat-conducting fins have the same heat transfer, and thus, it is more conducive to reducing the heat transfer efficiency of the heat end of the heat-generating part, avoiding the heating disc from generating hot and cold zones due to the temperature difference between the heat end and the cold end, and thus, the heating disc heats the food evenly and reduces the probability of the burnt bottom phenomenon.

[0014] In some embodiments, a plurality of the heat-conducting fins have the same shape and equal area.

[0015] As set forth above, since the heat-conducting fins have the same shape and equal area, the heat exchange channels and the heat-conducting fins are uniformly distributed, thereby more favorably reducing the heat transfer efficiency of the hot end of the heat-generating member, avoiding the hot end and the cold end from causing the heating plate to generate hot and cold zones due to temperature difference, so that the heating plate heats food evenly, reducing the probability of the occurrence of burnt bottom phenomenon.

[0016] In some embodiments, the included angle between the center lines of any two adjacent pieces of the heat-conducting fins along the radial direction of the body is a, and 10 degrees≤a≤30 degrees.

[0017] As set forth above, since 10 degrees≤a≤30 degrees, the spacing between adjacent heat-conducting fins will not be too large, and the temperature difference between the part of the heating plate corresponding to the heat exchange channel and the part of the heating plate contacting the heat-conducting fins will not be large or even no temperature difference, which is conducive to the heating plate heating food evenly, reducing the probability of the occurrence of burnt bottom phenomenon.

[0018] In some embodiments, the heat exchange channels have multiple, and at least part of the heat exchange channels are arc-shaped grooves. The spacing portions have multiple, and at least part of the spacing portions are ribs, the arc-shaped grooves and the ribs extend along the circumferential direction of the heat-conducting member, and the arc-shaped grooves and the ribs are alternately distributed along the radial direction of the heat-conducting member.

[0019] As set forth above, since the arc-shaped grooves and the ribs are distributed along the circumferential direction of the heat-conducting member and alternately distributed along the radial direction of the heat-conducting member, the arc-shaped grooves serve as heat exchange channels and have air inside, and heat transfer is slow, which is more conducive to reducing the heat transfer efficiency of the hot end of the heat-generating member, avoiding the hot end and the cold end from causing the heating plate to generate hot and cold zones due to temperature difference, so that the heating plate heats food evenly, reducing the probability of the occurrence of burnt bottom phenomenon.

[0020] In some embodiments, the heat exchange channels have multiple, and at least part of the heat exchange channels are through holes.

[0021] As set forth above, since at least part of the heat exchange channels are through holes, some heat is transferred through the air inside the through holes, and some heat is transferred through the spacing portions between the through holes, and therefore, by forming through holes to reduce the contact area, it is more conducive to reducing the heat transfer efficiency of the hot end of the heat-generating member, avoiding the hot end and the cold end from causing the heating plate to generate hot zones due to temperature difference, so that the heating plate heats food evenly, reducing the probability of the occurrence of burnt bottom phenomenon.

[0022] In some embodiments, the heating plate assembly comprises a spacer, the equivalent heat transfer thickness of the spacer in any longitudinal section opposite the heat-generating member is the same, and the spacer is located between the heat-generating member and the heat-conducting member.

[0023] As set forth above, by setting the partition, the equivalent heat transfer thickness of the partition opposite to the heat generating member in any longitudinal section is the same without heat exchange channels, the heat generated by the heat generating member is first transferred to the partition, and then to the heat conducting member, and then to the heating disc through the heat conducting member. Since the partition has no heat exchange channels, the heat generated at the hot end is partially transferred along the thickness direction of the partition and partially transferred along the radial direction of the partition. Of course, the heat at the cold end is also transferred in the aforementioned manner. In this way, the temperature difference between the heat transferred to the first heat conducting part and the heat transferred to the second heat conducting part is smaller than that without the partition, and the heat of the heating disc can be made uniform faster.

[0024] In some embodiments, the heating disc assembly comprises a mounting plate, and opposite surfaces of the mounting plate are respectively attached to the heat generating member and the partition.

[0025] As set forth above, since the opposite surfaces of the mounting plate are respectively attached to the heat generating member and the partition, it can be understood that the thickness of the partition is increased, so that the temperature difference between the heat transferred to the first heat conducting part and the heat transferred to the second heat conducting part is smaller than that without the partition, and the heat of the heating disc can be made uniform faster.

[0026] In some embodiments, the heat generating member is a heat generating tube, which is arc-shaped around the heat conducting member, and the two ends of the heat generating tube are cold ends.

[0027] As set forth above, for such a heat generating member, the heat generating member is arc-shaped, and the two ends of the heat generating tube are cold ends. In this way, by setting the first heat conducting part and the second heat conducting part, the heat conducting member of the heating disc assembly can better reduce the heat transfer efficiency of the heat at the hot end of the heat generating member, so that the heating disc is uniformly heated, and the probability of the occurrence of the burnt bottom phenomenon is reduced.

[0028] In a second aspect, the present application discloses a food processing cup assembly. The food processing cup assembly comprises a food processing cup and any one of the aforementioned heating disc assemblies, and the heating disc and the inner wall of the food processing cup form a food containing space.

[0029] As set forth above, the food processing cup assembly at least has the beneficial effects of the heating disc assembly.

[0030] In a third aspect, the present application discloses a food processor. The food processor comprises a control panel, a knife assembly, a motor and any one of the aforementioned heating disc assemblies, the heating disc assembly is provided with a mounting hole, the knife assembly is assembled to the heating disc, the knife shaft of the knife assembly passes through the mounting hole and is connected to the motor, and the control panel is electrically connected to the heat generating member and the motor.

[0031] As set forth above, the food processor at least has the beneficial effects of the heating disc assembly. BRIEF DESCRIPTION OF DRAWINGS

[0032] Figure 1 is an exploded view of a first heat disc assembly according to an embodiment of the present application;

[0033] Figure 2 is an exploded view of a second heat disc assembly according to an embodiment of the present application;

[0034] Figure 3 is a sectional view of the heat disc assembly shown in Figure 2

[0035] Figure 4 Figure 2 is a plan view of the heat conducting member shown in

[0036] Figure 5 is an exploded view of a third heat disc assembly according to an embodiment of the present application;

[0037] Figure 6 is an exploded view of a fourth heat disc assembly according to an embodiment of the present application;

[0038] Figure 7 is a plan view of the heat conducting member shown in Figure 6

[0039] Figure 8 is an exploded view of a fifth heat disc assembly according to an embodiment of the present application;

[0040] Figure 9 is a plan view of the heat conducting member shown in Figure 8

[0041] Figure 10 is an exploded view of a sixth heat disc assembly according to an embodiment of the present application;

[0042] Figure 11 is a plan view of the heat conducting member shown in Figure 10

[0043] is a plan view of the heat conducting member shown in Figure 12 DETAILED DESCRIPTION

[0044] The technical solutions in the embodiments (or, “embodiments”) of the present application will be described clearly and completely with reference to the accompanying drawings. When the following description refers to the drawings, the same numbers in different drawings represent the same or similar elements unless otherwise indicated.

[0045] ​​​​​If the application embodiments involve terms of direction indication or position relationship (for example, up, down, left, right, front, back, inner, outer, top, bottom, center, vertical, horizontal, longitudinal, transverse, length, width, counterclockwise, clockwise, axial, radial, circumferential, etc.), such terms are only used to explain the relative position relationship, motion condition, etc. between components in a certain posture (as shown in the drawings); if the specific posture changes, the direction indication or position relationship will also change accordingly. In addition, the terms "first", "second", etc. in the application embodiments are only used for convenience of description, and cannot be understood as indicating or implying relative importance.

[0046] The inventors of the application found that the heating element 3 includes a cold end 31 and a hot end 32 after analyzing the reasons for the burnt bottom phenomenon of the heating disc assembly. The cold end 31 is a part of the heating element 3 close to the wiring end 3101. The hot end 32 is connected with the cold end 31 and is a part away from the wiring end 3101. The cold end 31 has a small amount of heat and forms a cold zone 310 on the heating disc. The hot end 32 has a large amount of heat and forms a hot zone 320 on the heating disc. Specifically, in the related art heating disc assembly as shown in Figure 12 , the heating element 3 is arc-shaped, and the cold end 31 and the cold zone 310 are both parts on the left side of the dotted line. The hot end 32 and the hot zone 320 are both parts on the right side of the dotted line.

[0047] During cooking, the temperature of the hot zone 320 and the temperature of the cold zone 310 are different, which causes the food on the heating disc to be burnt (referred to as burnt bottom in the industry).

[0048] To solve the above problems, refer to Figure 1 , Figure 2 , Figure 5 , Figure 6 , Figure 8 and Figure 10 , Figure 1 illustrate a first heating disc assembly. Figure 2 and Figure 3 illustrate a second heating disc assembly, Figure 3 illustrate Figure 2 the stacking status of each component in Figure 2 the stacking status of each component in Figure 5 the stacking status of each component in Figure 6 the stacking status of each component in Figure 8 the stacking status of each component in Figure 10The sixth heating disc assembly is shown. The six heating disc assemblies all include a heating disc 1 for contacting food, a heat conducting member 2 and a heating member 3. The heating disc 1 is used for contacting food, such as, made of food-grade stainless steel sheet. The heating disc 1 is used as the bottom of the cooking cup after the heating disc assembly is assembled with the cooking cup, thus, avoiding burnt bottom, that is, avoiding the food on the heating disc 1 being burnt. The heat conducting member 2 is used for transferring the heat generated by the heating member 3 to the heating disc 1, such as, made of aluminum sheet. The heating member 3 includes a connecting end 3101, a cold end 31 and a hot end 32. The heating member 3 is not limited to the shape shown in Figure 1 、 Figures 4 to 6 、 Figure 8 and Figure 10 . The heating member 3 only has the connecting end 3101, the cold end 31 and the hot end 32.

[0049] The heat conducting member 2 includes a first heat conducting part 21 and a second heat conducting part 22. Since the heating member 3 of the present application is arc-shaped, the first heat conducting part 21 and the second heat conducting part 22 can be considered as two semicircles divided from a circle. Of course, the structure of the first heat conducting part 21 and the second heat conducting part 22 is not limited. The structure of the heating member 3 is also not limited. Regardless of the structure of the heating member 3, the first heat conducting part 21 is located on the heat transfer path from the cold end 31 to the heating disc 1. The second heat conducting part 22 is located on the heat transfer path from the hot end 32 to the heating disc 1. The second heat conducting part 22 is provided with a plurality of heat exchange channels and interval parts located between the heat exchange channels, the heat exchange channels penetrating through the second heat conducting part 22, so that the heat transfer capacity of the second heat conducting part 22 is less than that of the first heat conducting part 21, and finally, the heating disc 1 can be uniformly heated, reducing the probability of burnt bottom.

[0050] As set forth above, since the first heat conducting part 21 is located on the heat transfer path from the cold end 31 to the heating disc 1; the second heat conducting part 22 is located on the heat transfer path from the hot end 32 to the heating disc 1; the second heat conducting part 22 is provided with a plurality of heat exchange channels and interval parts located between the heat exchange channels, the heat exchange channels penetrating through the second heat conducting part 22, so that the heat transfer capacity of the second heat conducting part 22 is less than that of the first heat conducting part 21, and thus, although the heat transfer capacity of the second heat conducting part 22 is less than that of the first heat conducting part 21, the heat of the hot end 32 is greater than that of the cold end 31, and finally, the hot end 32 and the cold end 31 can be prevented from causing hot and cold zones on the heating disc due to the temperature difference, thereby facilitating the heating disc 1 to uniformly heat the food and reducing the probability of burnt bottom.

[0051] In the above embodiments, the structure of the first heat conducting part 21 is not limited as long as the heat transfer capacity of the second heat conducting part 22 is less than that of the first heat conducting part 21. For example, the second heat conducting part 22 and the first heat conducting part 21 are made of the same material, and the contact area between the second heat conducting part 22 and the heating disc 1 is less than that between the first heat conducting part 21 and the heating disc 1. It should be noted that the contact area includes two cases. In the first case, as shown in Figure 1 , the first heat conducting part 21 and the second heat conducting part 22 are directly in contact with the heating disc 1, and the contact area is the direct contact area. In the second case, as shown in Figures 2 to 6 , Figure 8 and Figure 10 , there are other components between the first heat conducting part 21 and the second heat conducting part 22 and the heating disc 1, and the contact area is the indirect contact area. Alternatively, the contact area can be understood as the projection area of the part of the first heat conducting part 21 and the second heat conducting part 22 that actually conducts heat on the heating disc 1. Of course, in some embodiments, the heat exchange channel can also be arranged on the first heat conducting part 21, but the heat transfer capacity of the second heat conducting part 22 is less than that of the first heat conducting part 21.

[0052] As arranged above, since the contact area between the second heat conducting part 22 and the heating disc 1 is less than that between the first heat conducting part 21 and the heating disc 1, the heat transfer efficiency of the heat end 32 of the heating element 3 is reduced, and the heating disc 1 is prevented from generating hot zones 320 and cold zones 310 due to the temperature difference between the heat end 32 and the cold end 31, so that the heating disc 1 heats the food evenly and the probability of the burnt bottom phenomenon is reduced.

[0053] In some embodiments, the thermal conductivity of the second heat conducting part 22 is lower than or equal to that of the first heat conducting part 21.

[0054] As arranged above, since the thermal conductivity of the second heat conducting part 22 is lower than or equal to that of the first heat conducting part 21, the heat transferred by the second heat conducting part 22 is less than that transferred by the first heat conducting part 21, and the heating disc 1 is prevented from generating hot zones and cold zones due to the temperature difference between the heat end 32 and the cold end 31, so that the heating disc 1 heats the food more evenly and the probability of the burnt bottom phenomenon is reduced.

[0055] In some embodiments, referring to Figures 1 to 11 , the second heat conducting part 22 has the heat exchange channel and the interval part between adjacent heat exchange channels, and the equivalent heat transfer thickness of the first heat conducting part 21 in any longitudinal section opposite to the heating element 3 is the same Figure 4As shown in Fig. 2 (schematic longitudinal section of the heat conducting member 2), the second heat conducting portion 22 is in contact with the heating plate 1 through the spacing portion, while the first heat conducting portion 21 is in contact with the heating plate 1 as a whole, so that the contact area of the second heat conducting portion 22 with the heating plate 1 is smaller than the contact area of the first heat conducting portion 21 with the heating plate 1.

[0056] As shown above, by arranging the heat exchange channel and arranging the heat exchange channel to pass through the second heat conducting portion 22, the equivalent heat transfer thickness of the first heat conducting portion on any longitudinal section opposite to the heat generating member is the same without the heat exchange channel, and the heat exchange channel contains air, so that the heat transfer of the second heat conducting portion 22 is slower than that of the first heat conducting portion 21 when the spacing portion and the first heat conducting portion 21 are both in contact with the heating plate, which is more conducive to reducing the heat transfer efficiency of the heat end 32 of the heat generating member 3, avoiding the heating plate 1 from generating hot area 320 and cold area 310 due to the temperature difference between the heat end 32 and the cold end 31, thereby facilitating the heating plate 1 to heat the food evenly and reducing the probability of the occurrence of the burnt bottom phenomenon. In addition, by arranging the heat exchange channel, the burnt bottom phenomenon can be avoided by a simple structure.

[0057] Referring to Figure 1 , Figure 2 , Figure 3 and Figure 5 , the heat conducting member 2 comprises a body 20. In order to more clearly show the shape of the body 20, Figure 3 a dotted circle is specially added. The spacing portion is a heat conducting fin 220 extending radially outward from the body 20 (only the heat conducting fin is marked in Figure 3 ). A plurality of heat conducting fins 220 are arranged at intervals, and the heat exchange channel 221 is formed between two adjacent heat conducting fins 220. The first heat conducting portion 21 extends outward from the body 20 and has a fan ring shape.

[0058] As shown above, by arranging the heat conducting fin 220 and the heat exchange channel 221, the heat conducting fin 220 is in contact with the heating plate 1, and the heat exchange channel 221 contains air, which is slower than the heat transfer of the first heat conducting portion 21, which is more conducive to reducing the heat transfer efficiency of the heat end 32 of the heat generating member 3, avoiding the heating plate 1 from generating hot area 320 and cold area 310 due to the temperature difference between the heat end 32 and the cold end 31, thereby facilitating the heating plate 1 to heat the food evenly and reducing the probability of the occurrence of the burnt bottom phenomenon. In addition, by forming the heat conducting fin 220 and the heat exchange channel 221 between the adjacent heat conducting fins 220, the probability of the occurrence of the burnt bottom phenomenon can be reduced by a simple structure.

[0059] Referring to Figure 3 , the heat conducting fins 220 have the same shape and equal area.

[0060] As set forth above, since the heat-conducting fins 220 are of the same shape and have the same area, the heat-exchange channels 221 and the heat-conducting fins 220 are uniformly distributed, thereby more favorably reducing the heat transfer efficiency of the heat of the hot end 32 of the heat-generating element 3 and avoiding the hot end 32 and the cold end 31 from causing the heating plate 1 to generate the hot area 320 and the cold area 310 due to the temperature difference, so as to make the heating plate 1 heat the food evenly and reduce the probability of the burnt bottom phenomenon.

[0061] In some embodiments, in Figures 1 to 3 and Figure 5 , the heat-exchange channels 221 are in the shape of a fan ring and the heat-conducting fins 220 are in the shape of a rectangle. For Figure 1 , the lengths of the heat-exchange channels 221 in the direction from the center to the edge of the heat-conducting element 2 are not the same, so as to avoid some components such as mounting columns and the like.

[0062] As set forth above, the heat-exchange channels 221 are in the shape of a fan ring and the heat-conducting fins 220 are in the shape of a rectangle, so as to not only facilitate the manufacturing of the second heat-conducting part 22, but also more easily ensure that the contact areas of the heat-conducting fins 220 with the heating plate 1 are equal and uniformly distributed, thereby the heat transfer of the second heat-conducting part 22 is more uniform, and finally the heating plate 1 heats the food evenly and reduces the probability of the burnt bottom phenomenon.

[0063] Referring to Figure 3 , along the radial direction of the body 20, the included angle between the center lines of any two adjacent heat-conducting fins 220 is a, and 10 degrees ≤ a ≤ 30 degrees. For example, 10 degrees, 12 degrees, 13 degrees, 14 degrees, 15 degrees, 16 degrees, 17 degrees, 18 degrees, 20 degrees, 22 degrees, 25 degrees, 27 degrees, 28 degrees, or 30 degrees.

[0064] As set forth above, since 10 degrees ≤ a ≤ 30 degrees, the spacing between the adjacent heat-conducting fins 220 will not be too large, and further, the temperature difference between the part of the heating plate 1 corresponding to the heat-exchange channels 221 and the part of the heating plate 1 contacting the heat-conducting fins 220 will not be large or even no temperature difference, which is favorable for the heating plate to heat the food evenly and reduce the probability of the burnt bottom phenomenon.

[0065] Referring to Figure 6 and Figure 7 , the heat-exchange channels are a plurality of, and at least part of the heat-exchange channels are arc-shaped grooves 223. At least part of the spacing parts are ribs 222. The plurality of arc-shaped grooves 223 and the plurality of ribs 222 extend along the circumferential direction of the heat-conducting element 2. The arc-shaped grooves 223 and the ribs 222 are alternately arranged along the radial direction of the heat-conducting element 2.

[0066] As set forth above, since the arc-shaped grooves 223 and the ribs 222 are distributed along the circumference of the heat-conducting member 2 and are alternately distributed along the radial direction of the heat-conducting member 2, the arc-shaped grooves 223 serve as heat exchange channels, and air is inside the arc-shaped grooves 223, so the air has a slow heat transfer rate. Thus, the heat transfer efficiency of the hot end 32 of the heat-generating member 3 is reduced, and the hot end 32 and the cold end 31 are prevented from having different temperatures, so that the heating plate 1 is prevented from having hot areas 320 and cold areas 310, and the food is heated uniformly by the heating plate 1, and the probability of the food being burnt is reduced.

[0067] Referring to Figure 7 and Figure 4 In the above embodiment, the width of each rib 222 or each heat-conducting fin 220 is D, and 1.5 mm≤D≤5 mm. For example, D is 1.5 mm, 1.8 mm, 2 mm, 2.3 mm, 2.5 mm, 2.8 mm, 3 mm, 3.2 mm, 3.5 mm, 3.8 mm, 4 mm, 4.2 mm, 4.5 mm, 4.8 mm, or 5 mm. In addition, the length of each arc-shaped groove 223 along the circumference of the heat-conducting member 2 gradually increases from the center to the edge of the heat-conducting member 2.

[0068] As set forth above, the width D of each rib 222 or each heat-conducting fin 220 satisfies 1.5 mm≤D≤5 mm, so the heat transfer rate of the ribs or the heat-conducting fins is the same, and the heat transfer efficiency of the hot end 32 of the heat-generating member 3 is reduced, and the hot end 32 and the cold end 31 are prevented from having different temperatures, so that the heating plate 1 is prevented from having hot areas 320 and cold areas 310, and the food is heated uniformly by the heating plate 1, and the probability of the food being burnt is reduced. In addition, the length of each arc-shaped groove 223 along the circumference of the heat-conducting member 2 gradually increases from the center to the edge of the heat-conducting member 2, so the heat transfer efficiency of the hot end 32 of the heat-generating member 3 is reduced, and the probability of the food being burnt is reduced.

[0069] Referring to Figures 8 to 11 The heat exchange channels are multiple, and at least part of the heat exchange channels are through holes 224. Figure 8 and Figure 9 It is shown that the through holes 224 are circular holes, Figure 10 and Figure 11 It is shown that the through holes 224 are square holes. It can be understood by those skilled in the art that the shape of the through holes 224 is not limited to the circular holes and the square holes.

[0070] As set forth above, since at least part of the heat exchange channels are the through holes 224, some heat is transferred through the air in the through holes 224, and some heat is transferred through the spacing between the through holes 224. Air transfer is slower than direct contact transfer, and therefore, by forming the through holes 224 to achieve a reduced contact area, the heat transfer efficiency of the hot end 32 of the heat generating member 3 is more effectively reduced, and the hot end 32 and the cold end 31 are prevented from causing the heating disc 1 to generate hot zones 320 and cold zones 310 due to temperature differences, thereby making the heating disc 1 heat food evenly and reducing the probability of the occurrence of the burnt bottom phenomenon.

[0071] Referring to Figures 8 to 11 , the plurality of through holes are arranged in rows in the circumferential direction and the radial direction of the heat conducting member 2. Of course, each row in the radial direction is a straight row. Each row of through holes in the circumferential direction is arc-shaped.

[0072] As set forth above, the through holes are arranged in the aforementioned manner, which facilitates the manufacture of the heat conducting member 2 while satisfying the aforementioned requirement of uniform heating of the heating disc.

[0073] Referring to Figure 2 , Figure 5 , Figure 6 , Figure 8 and Figure 10 , the heating disc assembly includes a spacer 4, which has the same equivalent heat transfer thickness in any longitudinal section opposite the heat generating member 3 and is located between the heat generating member 3 and the heat conducting member 2. In the embodiments of the present application, the spacer 4 is directly attached to the heat conducting member 2 and can be directly attached to the heat generating member 3 or attached to the heat generating member 3 through the mounting plate 5. The material of the spacer 4 can be the same as that of the heating disc 1, for example, the spacer 4 and the heating disc 1 are both made of stainless steel sheets. In the case where the spacer 4 is provided, the edge of one of the spacer 4 and the heating disc 1 is bent to form the fitting portion 101. For example, Figure 5 , the heating disc 1 forms the fitting portion 101, Figure 2 , Figure 6 , Figure 8 and Figure 10 , the spacer 4 forms the fitting portion 101. When the heating disc assembly is installed at the bottom of the cooking cup, the sealing ring cooperates with the fitting portion 101 to seal the gap between the heating disc 1 and the bottom of the cup wall of the cooking cup. For a clearer understanding of the various embodiments of the present application, the components are described as follows in the direction from the heat generating member 3 to the heating disc 1:

[0074] For the heating disc assembly shown in Figure 1 : the heat generating member 3, the heat conducting member 2 (the heat generating member 3 is welded to the heat conducting member 2, also referred to as a welded aluminum sheet), and the heating disc 1 (a stainless steel plate);

[0075] For the heating disc assembly shown in Figure 2 ,Figure 6 、 Figure 8 and Figure 10 The heating disc assembly shown in

[0076] For the heating disc assembly shown in Figure 5 The heating disc assembly shown in

[0077] As described above, by setting the spacer 4, the equivalent heat transfer thickness of the spacer 4 on any longitudinal section opposite the heating element is the same. The heat generated by the heating element 3 is first transferred to the spacer 4, and then to the heat conducting element 2, and then to the heating disc 1 through the heat conducting element 2. Because the spacer 4 has no heat exchange channel, the heat generated by the hot end 32 is partially transferred along the thickness direction of the spacer 4, and partially transferred along the radial direction of the spacer 4. In this way, the temperature difference between the heat transferred to the first heat conducting part 21 and the heat transferred to the second heat conducting part 22 will be smaller than that without the spacer 4, and further, the heating disc 1 can be heated more evenly.

[0078] Referring to Figure 1 The heating element 3 is a heating tube. The heating element 3 is arc-shaped around the circumference of the heat conducting element 2. The heating element 3 can be directly mounted on the heat conducting element 2, such as by welding, as shown in Figure 1 The heating element 3 can be mounted on the mounting plate 5 (the mounting plate 5 can be made of an aluminum sheet), such as by welding or other methods, as shown in Figure 2 、 Figure 5 、 Figure 6 、 Figure 8 and Figure 10 The heating element 3 can be mounted on the mounting plate 5 (the mounting plate 5 can be made of an aluminum sheet), such as by welding or other methods, as shown in

[0079] As described above, for such a heating element 3, the heating element 3 is arc-shaped, and each of the two ends of the heating element 3 is a cold end 31, and each cold end 31 is connected to a wiring end 3101, which is easy to cause the heating disc 1 to generate a cold area 310. By setting the first heat conducting part 21 and the second heat conducting part 22, the heat conducting element 2 of the heating disc assembly can better reduce the heat transfer efficiency of the hot end 32 of the heating element 3, so that the heating disc 1 is heated evenly, and the probability of the occurrence of the paste bottom phenomenon is reduced.

[0080] In some embodiments, the two opposite surfaces of the mounting plate 5 are respectively attached to the heating element 3 and the spacer 4. In some embodiments, the two opposite surfaces of the mounting plate 5 are respectively attached to the heating element 3 and the spacer 4.

[0081] As set forth above, since the two opposite surfaces of the mounting plate 5 are respectively attached to the heat-generating member 3 and the partition 4, it can be understood that the partition is thickened, so that the temperature difference between the heat transferred to the first heat-conducting part and the heat of the second heat-conducting part is smaller than that without the partition, and further, the heated disc can be heated more evenly and faster.

[0082] In the embodiments of the present application, referring to Figures 1 to 11 , the heat-conducting member 2 is disc-shaped and has the same thickness. The disc can be a circular disc or a disc of other shapes.

[0083] As set forth above, since the heat-conducting member 2 has the same thickness, in combination with the fact that the contact area of the second heat-conducting part 22 with the heated disc 1 is smaller than that of the first heat-conducting part 21 with the heated disc 1, it is further ensured that the heated disc 1 is heated evenly and the probability of the occurrence of the burnt bottom phenomenon is reduced.

[0084] In a second aspect, the present application discloses a food processing cup assembly. The food processing cup assembly comprises any one of the aforementioned heated disc assemblies and a food processing cup, and the heated disc 1 and the inner wall of the food processing cup enclose a food containing space.

[0085] As set forth above, the food processing cup assembly has at least the beneficial effects of the heated disc assembly, which will not be described again.

[0086] In a third aspect, the present application discloses a food processor. The food processor comprises a control panel, a knife assembly, a motor and any one of the aforementioned heated disc assemblies, and the heated disc assembly is provided with a mounting hole. Figure 4 For example, the center of each of the heated disc 1, the heat-conducting member 2, the partition 4 and the mounting plate 5 has a through hole, and after the assembly of these components, the through holes overlap to form the mounting hole. The knife assembly is assembled to the heated disc, the knife shaft of the knife assembly passes through the mounting hole and is connected to the motor, and the control panel is electrically connected to the heat-generating member 3 and the motor.

[0087] It should be noted that the technical solutions or technical features described in the above embodiments can be combined or supplemented with each other without conflict. The scope of protection of the present application is not limited to the precise structures described in the above embodiments and shown in the accompanying drawings; any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application shall be included in the scope of protection of the present application.

Claims

1. A heating plate assembly, characterized in that, The heating plate assembly includes a heating plate (1) for contact with food, a heat-conducting element (2), and a heating element (3), wherein: The heating element (3) includes a cold end (31) and a hot end (32); The heat-conducting component (2) includes a first heat-conducting part (21) and a second heat-conducting part (22). The first heat-conducting part (21) is located on the heat transfer path from the cold end (31) to the heating plate (1). The second heat-conducting part (22) is located on the heat transfer path from the hot end (32) to the heating plate (1). The second heat-conducting part (22) is provided with a plurality of heat exchange channels (221) and a spacer between the heat exchange channels (221). The heat exchange channels (221) penetrate the second heat-conducting part (22) so that the heat transfer capacity of the second heat-conducting part is less than that of the first heat-conducting part.

2. The heating plate assembly according to claim 1, characterized in that, The thermal conductivity of the second heat-conducting part (22) is less than or equal to the thermal conductivity of the first heat-conducting part (21).

3. The heating plate assembly according to claim 1, characterized in that, The first heat-conducting part (21) has the same equivalent heat transfer thickness on any longitudinal section opposite to the heating element (3), and the spacer portion of the second heat-conducting part (22) and the first heat-conducting part (21) are in contact with the heating plate (1).

4. The heating plate assembly according to claim 1, characterized in that, The heat-conducting component (2) includes a body (20), the spacer portion is a heat-conducting fin (220) extending radially outward along the body (20), a plurality of heat-conducting fins (220) are spaced apart, and a heat exchange channel (221) is formed between two adjacent heat-conducting fins (220); the first heat-conducting portion (21) extends outward along the body and is fan-shaped.

5. The heating plate assembly according to claim 4, characterized in that, The heat-conducting fins (220) satisfy at least one of the following characteristics: a) The width of each of the heat-conducting fins (220) is D, 1.5mm≤D≤5mm; b) The multiple heat-conducting fins (220) have the same shape and equal area; c) Along the radial direction of the body (20), the included angle between the center lines of any two adjacent heat-conducting fins (220) is α, where 10 degrees ≤ α ≤ 30 degrees.

6. The heating plate assembly according to claim 3, characterized in that, There are multiple heat exchange channels, at least a portion of which are arc-shaped grooves (223); there are multiple spacers, at least a portion of which are ribs (222); the arc-shaped grooves (223) and the ribs (222) both extend circumferentially along the heat-conducting element (2); the arc-shaped grooves (223) and the ribs (222) are alternately distributed radially along the heat-conducting element (2); Alternatively, there may be multiple heat exchange channels, at least some of which are through holes (224).

7. The heating plate assembly according to claim 1, characterized in that, The heating plate assembly includes a partition (4); the partition (4) has the same equivalent heat transfer thickness on any longitudinal section opposite to the heating element (3), and is located between the heating element (3) and the heat-conducting element (2).

8. The heating plate assembly according to claim 7, characterized in that, The heating plate assembly includes a mounting plate (5), and the two opposite sides of the mounting plate (5) are respectively attached to the heating element (3) and the partition (4).

9. The heating plate assembly according to claim 1, characterized in that, The heating element (3) is a heating tube, which is arc-shaped around the heat-conducting element (2), and the two ends of the heating tube are cold ends.

10. A cooking cup assembly, characterized in that, The cooking cup assembly includes a cooking cup and a heating plate assembly as described in any one of claims 1 to 9, wherein the heating plate (1) and the inner wall of the cooking cup form a food-containing space.

11. A food processor, characterized in that, The food processor includes a control board, a blade assembly, a motor, and a heating plate assembly as described in any one of claims 1 to 9. The heating plate assembly is provided with mounting holes. The blade assembly is assembled on the heating plate. The blade shaft of the blade assembly passes through the mounting holes and is connected to the motor. The control board is electrically connected to the heating element (3) and the motor.

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