Cooking utensil

Abstract

The utility model relates to the technical field of kitchen utensils, and provides a cooking utensil. The cooking utensil comprises a cooking base, an outer pot arranged on the cooking base and an inner pot arranged in the outer pot, a heating structure is arranged in the cooking base, the outer bottom face of the inner pot is attached to the inner bottom face of the outer pot to form an attaching area, and at least part of the heating structure is located in the projection range of the attaching area; a cavity is formed between the outer peripheral side wall of the inner pot and the inner peripheral side wall of the outer pot; one of the inner pot and the outer pot is provided with a clamping arm, the other one is provided with a clamping part, and the clamping arm is in limiting fit with the clamping part. According to the cooking utensil, heat generated when water boils in the cavity and heat directly transmitted by the outer pot jointly act on the inner pot, the heating efficiency of food materials in the inner pot is improved, and then the cooking time is shortened; moreover, the water in the cavity can reversely absorb local overheating heat of the inner pot, so that the inner pot is ensured to be in a heat balance state, and bottom pasting and overflowing are reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of kitchen appliances, in particular to a cooking appliance. BACKGROUND

[0002] In the existing cooking appliances, such as electric steamers, electric cookers, electric stew pots, and waterless stew pots, an outer pot and an inner pot are included, and a cavity is formed between the two pots around the outer periphery and the bottom of the inner pot, so that the water in the cavity is heated to boiling state, and then the heat is transferred to the inner pot to realize the cooking of the food in the inner pot.

[0003] However, such a setting usually has low heat efficiency, which makes it difficult for the food to absorb heat quickly, thereby increasing the overall cooking time. Moreover, a large amount of water vapor is generated after the water in the cavity boils, forming a certain pressure in the outer pot, which in turn acts on the bottom of the inner pot, causing the inner pot to rise, which poses a safety hazard. CONTENT OF THE UTILITY MODEL

[0004] Therefore, it is necessary to provide a cooking appliance that utilizes the heat generated by the boiling water in the cavity and the heat directly transferred by the outer pot to act on the inner pot, thereby improving the heating efficiency of the food in the inner pot and reducing the cooking time. Moreover, the water in the cavity can absorb the heat generated by the local overheating of the inner pot in the opposite direction, ensuring that the inner pot is in a state of thermal equilibrium and reducing the risk of burning and spilling.

[0005] A cooking appliance includes a cooking base, an outer pot arranged on the cooking base, and an inner pot arranged in the outer pot. The cooking base is provided with a heating structure. The outer bottom surface of the inner pot is attached to the inner bottom surface of the outer pot to form an attachment area. The heating structure is at least partially located in the projection range of the attachment area. A cavity is formed between the outer peripheral wall of the inner pot and the inner peripheral wall of the outer pot. One of the inner pot and the outer pot is provided with a clamping arm, and the other is provided with a clamping portion. The clamping arm and the clamping portion are limited in position.

[0006] It can be understood that when the heating structure heats the outer pot, the water in the cavity absorbs the heat transferred by the outer pot and transfers it to the inner pot; and due to the arrangement of the abutting area between the inner pot and the outer pot and the position cooperation of the heating structure relative to the abutting area, the heat of the outer pot can be directly transferred to the inner pot through the abutting area. That is, the inner pot is subjected to the combined action of double heat, so that the heating efficiency acting on the inner pot is improved, the food can be fully heated, and the cooking time is shortened. Moreover, when the local temperature of the bottom of the inner pot is too high, the water in the cavity can absorb this part of the heat, thereby reducing the temperature of the inner pot, so that the inner pot is in a state of thermal equilibrium, and the problem of burnt bottom and overflow of the inner pot due to local overheating is avoided as much as possible. In this process, it is just due to the limiting cooperation of the clamping arm and the clamping part that the position of the inner pot relative to the outer pot is limited, ensuring that the outer bottom surface of the inner pot and the inner bottom surface of the outer pot are fully and closely abutted in the abutting area, improving the heat transfer efficiency; and such arrangement reduces the risk of the inner pot being lifted up under the action of steam, improving the safety in use.

[0007] In some embodiments, the inner bottom surface of the outer pot and the outer bottom surface of the inner pot are arc abutted or spherical abutted; and / or, the outer bottom surface of the outer pot and the heating structure are arc abutted or spherical abutted.

[0008] Such arrangement improves the uniformity of heat transfer and distribution between arc abutment or spherical abutment, and can improve the assembly stability; in particular, when the inner pot is placed relative to the outer pot, even if the inner pot is skewed, it will actively slide to the abutted state under the action of the arc surface or the spherical surface, fully ensuring the close abutment between the inner pot and the outer pot.

[0009] In some embodiments, the bottom surface of the inner pot, the bottom surface of the outer pot and the heating structure are concentrically arranged. In this way, the inner pot can be positioned as much as possible in the position aligned with the heating structure, thereby improving the heat transfer efficiency.

[0010] In some embodiments, the inner pot and the outer pot are detachably connected. In this way, the inner pot is convenient to disassemble and assemble, and the separate outer pot can also be used for cooking, realizing one pot for multiple uses.

[0011] In some embodiments, one of the clamping parts includes two clamping blocks arranged at intervals along the circumference of the outer pot, and a gap is formed between the two clamping interfaces; or one of the clamping parts is a groove provided on the inner circumferential side wall of the outer pot, and the groove is provided with a gap for the clamping arm to move into.

[0012] That is, the gap can facilitate the movement of the clamping arm to the bottom of the clamping block or the groove, thereby achieving fastening, and the operation is more flexible and convenient.

[0013] In some embodiments, the bottom surface of the at least one clamping block is provided with a limiting slope, or the groove is provided with a limiting slope on at least the upper groove wall in the vertical direction; the limiting slope gradually decreases in height from one side to the other side of the gap, and the clamping arm can abut against the limiting slope.

[0014] That is, the downward pressing force on the clamping arm can be generated by the limiting slope, and the inner pot is limited in the outer pot, so as to ensure that the outer bottom surface of the inner pot is tightly fitted with the inner bottom surface of the outer pot.

[0015] In some embodiments, each clamping block is provided with a limiting portion at the lowest position of the limiting slope, and the limiting portion is used to abut against the clamping arm.

[0016] That is, the inner pot rotates to cause the relative movement of the clamping arm and the limiting slope, and the clamping arm can abut against the limiting portion to limit the movement of the clamping arm relative to the limiting slope, so as to avoid the disengagement of the clamping arm from the limiting slope due to the rotation of the inner pot, and further improve the assembly reliability.

[0017] In some embodiments, the inner pot includes a handle and two through holes arranged along the circumferential direction of the inner pot, both ends of the handle are provided with the clamping arm, the clamping arm is arranged in the through hole, and the clamping portion is provided with two clamping portions corresponding to the clamping arm.

[0018] That is, the cooperation of the two sets of clamping portions and clamping arms between the inner pot and the outer pot is arranged along the circumferential direction, so as to ensure uniform stress and improve the connection reliability; and the connection of the handle and the clamping arm can facilitate the taking and placing of the inner pot, and is conducive to the clamping cooperation and simplifies the structure.

[0019] In some embodiments, the cooking utensil further includes a pot cover arranged on the outer pot; or the cooking utensil further includes a steamer arranged on the pot opening of the outer pot and a pot cover arranged on the steamer. In this way, the water vapor generated by the water heated to boiling in the cavity rises to the steamer to heat the food in the steamer, so as to realize one-pot multi-use.

[0020] In some embodiments, the cooking base further includes a temperature control element arranged at the bottom of the outer pot for detecting the temperature of the outer pot; the heating structure is configured to interrupt heating in response to the detection signal of the temperature control element; wherein the heating structure is provided with an assembly hole penetrating along the thickness direction of the heating structure, and the temperature control element is arranged in the assembly hole.

[0021] The arrangement facilitates the temperature control element and the heating structure to contact the outer pot, meets the heating and temperature detection, and is beneficial to automatic control and timely disconnection of the cooking appliance, improves convenience and safety in use; and the arrangement of the assembly hole meets integrated assembly of the two, and reduces the occupied space.

[0022] The application also provides a cooking appliance, which comprises an outer pot, an inner pot and a heating structure, the inner pot is arranged in the outer pot, the outer bottom surface of the inner pot is attached to the inner bottom surface of the outer pot, and the heating structure is arranged outside the outer pot and attached to the outer bottom surface of the outer pot; a cavity is arranged between the outer circumferential sidewall of the inner pot and the inner circumferential sidewall of the outer pot; the sidewall of the inner pot is provided with a minimum water level line, the water weight corresponding to the minimum water level line is set as M1, the self weight of the inner pot is set as M2, the sidewall of the outer pot is provided with a maximum water level line, the maximum buoyancy of the water corresponding to the maximum water level line is set as F, and F < M1 + M2 is met. BRIEF DESCRIPTION OF DRAWINGS

[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or the prior art description. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative effort on the basis of these drawings.

[0024] Figure 1 A cross-sectional view of a cooking appliance provided by an embodiment of the present application;

[0025] Figure 2 A cross-sectional view of locking of an inner pot and an outer pot in a cooking appliance provided by an embodiment of the present application;

[0026] Figure 3 A schematic view of unlocking of an inner pot and an outer pot in a cooking appliance provided by an embodiment of the present application;

[0027] Figure 4 A schematic view of locking of an inner pot and an outer pot in a cooking appliance provided by an embodiment of the present application;

[0028] Figure 5 A cross-sectional view of an outer pot in a cooking appliance provided by an embodiment of the present application;

[0029] Figure 6 A cross-sectional view of an outer pot in a cooking appliance provided by another embodiment of the present application;

[0030] Figure 7 A cross-sectional view of an outer pot in a cooking appliance provided by an embodiment of the present application from another perspective;

[0031] Figure 8A cross-sectional view of the inner pot in a cooking appliance provided in an embodiment of this application;

[0032] Figure 9 An exploded view of a cooking appliance provided in an embodiment of this application.

[0033] Reference numerals: 10, outer pot; 20, inner pot; 21, handle; 30, heating structure; 40, limiting component; 41, snap-fit ​​arm; 42, snap-fit ​​part; 43, mounting base; 50, steamer; 60, pot lid; 70, temperature control element; 71, limiting arm; 72, elastic element; 80, cooking base; 81, upper support plate; 82, enclosure part; 83, bottom shell; 90, control component; 91, operating knob; 101, cavity; 102, second maximum water level line; 201, through hole; 202, minimum water level line; 203, first maximum water level line; 301, assembly hole; 421, snap-fit ​​block; 422, notch; 423, limiting part; 801, assembly cavity; 4201, limiting slope. Detailed Implementation

[0034] To make the above-mentioned objectives, features, and advantages of this application more apparent and understandable, the specific embodiments of this application are described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of this application. However, this application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of this application. Therefore, this application is not limited to the specific embodiments disclosed below.

[0035] It should be noted that when a component is referred to as being "fixed to" or "attached to" another component, it can be directly on the other component or there may be an intermediate component. When a component is considered to be "connected to" another component, it can be directly connected to the other component or there may be an intermediate component present. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used in this application's specification are for illustrative purposes only and do not represent the only possible implementation.

[0036] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0037] In the present application, unless specifically defined and limited otherwise, the first feature is "on", "under", "above" or "over" the second feature can be that the first feature is in direct contact with the second feature, or the first feature is indirectly in contact with the second feature through an intermediate medium. Moreover, the first feature is "on", "above" and "over" the second feature can be that the first feature is directly above or obliquely above the second feature, or only indicates that the first feature is higher than the second feature in horizontal height. The first feature is "under", "below" and "under" the second feature can be that the first feature is directly below or obliquely below the second feature, or only indicates that the first feature is lower than the second feature in horizontal height.

[0038] Unless otherwise defined, all technical and scientific terms used in the specification of the present application have the same meaning as commonly understood by one of ordinary skill in the art to which the present application belongs. The terms used in the specification of the present application are only for the purpose of describing specific embodiments and are not intended to limit the present application. The term "and / or" used in the specification of the present application includes any and all combinations of one or more related listed items.

[0039] In the related art, for example, an electric steamer, an electric boiling pot, an electric stewing pot, a waterless stewing pot and other cooking utensils, at least include an inner pot and an outer pot, the inner pot has an overlapping flange extending outward at the pot opening, when the inner pot is placed in the outer pot, the overlapping flange is arranged at the pot opening of the outer pot, which satisfies the assembly of the inner pot relative to the outer pot. At the same time, the size of the inner pot is smaller than the size of the outer pot, so as to ensure that when the inner pot is arranged in the outer pot, a cavity can be reserved on the outer circumferential side and the bottom of the inner pot, that is, the outer circumferential side and the bottom of the inner pot are not in contact with the outer pot to maintain a distance. In this way, water can be added to the cavity to heat the inner pot, which satisfies the cooking of the food in the inner pot. That is, in this heating process, the heater first transmits heat to the outer pot, the heat is transmitted to the water through the outer pot, and then the heat is transmitted to the inner pot by the water heated by the water. In this way, the overall heat transfer efficiency is low, which makes it difficult for the food to absorb heat quickly, thereby increasing the overall cooking time. Moreover, a large amount of water vapor is generated after the water in the cavity boils, which forms a certain pressure in the outer pot, and then acts on the bottom of the inner pot, which causes the inner pot to rise, thereby existing a safety hazard.

[0040] In view of this, an embodiment of the present application provides a cooking utensil, which utilizes the heat generated by the boiling water in the cavity and the heat directly transmitted by the outer pot to act on the inner pot, thereby improving the heating efficiency of the food in the inner pot and reducing the cooking time. Moreover, the water in the cavity can reversely absorb the heat generated by the local overheating of the inner pot, thereby ensuring that the inner pot is in a state of thermal equilibrium and reducing the risk of burning and spilling.

[0041] Please refer to Figure 1 and Figure 2The cooking utensil comprises a cooking base 80, an outer pot 10 arranged on the cooking base 80, and an inner pot 20 arranged in the outer pot 10. The cooking base 80 is provided with a heating structure 30. The outer bottom surface of the inner pot 20 is attached to the inner bottom surface of the outer pot 10 to form an attached area. The heating structure 30 is at least partially located in the projection range of the attached area. A cavity 101 is arranged between the outer circumferential side wall of the inner pot 20 and the inner circumferential side wall of the outer pot 10.

[0042] In actual use, water is added in the cavity 101. The outer pot 10 is heated by the heating structure 30, and the heat is transferred to the water in the cavity 101 to be boiled. The water in the cavity 101 can transfer the heat to the inner pot 20 for cooking food in the inner pot 20. Since the inner pot 20 and the outer pot 10 are attached to form the attached area, the heat of the outer pot 10 can also be directly transferred to the inner pot 20 through the attached area. That is, the inner pot 20 can not only absorb the heat transferred by the water in the cavity 101, but also absorb the heat from the heating structure 30 directly transferred by the outer pot 10, that is, the inner pot 20 is subjected to the combined action of double heat. Therefore, the heating efficiency acting on the inner pot 20 is improved, the food can fully obtain heat, and the cooking time is shortened. Moreover, since the water in the cavity 101 needs to absorb heat to be boiled and also needs to absorb heat to maintain continuous boiling in the boiling state, when the local temperature of the bottom of the inner pot 20 is too high in the whole heating process, the water in the cavity 101 can also absorb this part of heat, so as to reduce the temperature of the inner pot 20, reach a heat balance state, and further ensure that the inner pot 20 will not be burnt and overflow due to local overheating.

[0043] In actual use, the limiting assembly 40 is arranged between the inner pot 20 and the outer pot 10. The limiting assembly 40 comprises a clamping part 42 and a clamping arm 41. The clamping arm 41 and the clamping part 42 are limitedly matched. One of them is arranged on the inner pot 20, and the other is arranged on the outer pot 10. That is, due to the limiting matching of the clamping part 42 and the clamping arm 41, the limiting assembly 40 is arranged between the inner pot 20 and the outer pot 10, so as to more stably and firmly limit the inner pot 20 in the outer pot 10, and ensure that the outer bottom surface of the inner pot 20 can be fully pressed and attached to the inner bottom surface of the outer pot 10, that is, the inner pot 20 and the outer pot 10 are closely attached in the attached area, and the heat transfer efficiency is improved. In addition, such arrangement reduces the risk of the inner pot 20 being lifted by steam, and even will not be lifted, and improves the use safety.

[0044] As shown in FIG. 1, the cooking utensil comprises a cooking base 80, an outer pot 10 arranged on the cooking base 80, and an inner pot 20 arranged in the outer pot 10. The cooking base 80 is provided with a heating structure 30. The outer bottom surface of the inner pot 20 is attached to the inner bottom surface of the outer pot 10 to form an attached area. The heating structure 30 is at least partially located in the projection range of the attached area. A cavity 101 is arranged between the outer circumferential side wall of the inner pot 20 and the inner circumferential side wall of the outer pot 10. Figure 1 and Figure 2As shown, further, the height of the inner pot 20 is less than the pot depth of the outer pot 10. That is, when the inner pot 20 is placed in the outer pot 10, the inner pot 20 is entirely accommodated in the outer pot 10, and the mouth of the inner pot 20 is below the mouth of the outer pot 10, without protruding from the mouth of the outer pot 10 or being flush with the mouth of the outer pot 10. Such a configuration reserves a certain safety distance between the mouth of the inner pot 20 and the mouth of the outer pot 10, so that even if the inner pot 20 is lifted by steam, it will not directly protrude from the mouth of the outer pot 10; and even if the food in the inner pot 20 overflows due to local overheating during cooking, it will not directly overflow the outer pot 10, thereby improving safety in use. When the cooking appliance is placed on a table top, a desktop or the ground, etc., the distance from the mouth to the bottom in the vertical direction is the pot depth.

[0045] As shown in Figure 1 and Figure 2 further, the size of the mouth of the inner pot 20 is less than the size of the mouth of the outer pot 10. In this way, a safety distance is ensured between the inner pot 20 and the outer pot 10 in the radial direction of the pot, reducing the impact of the outer pot 10, and further improving safety in use.

[0046] As shown in Figure 1 and Figure 2 optionally, the inner bottom surface of the outer pot 10 and the outer bottom surface of the inner pot 20 are arc-fitted or sphere-fitted, to ensure that there is sufficient contact between the inner pot 20 and the outer pot 10, so that heat is more evenly distributed and transferred between the two. When the sphere-fitted, the sphere center of the inner bottom surface of the outer pot 10 and the sphere center of the outer bottom surface of the inner pot 20 are concentric. Such a configuration can ensure that the inner pot 20 is more stable when placed relative to the outer pot 10, which helps to reduce tilting or rotation due to uneven weight distribution or external forces. That is, the concentric sphere fitting can satisfy the assembly and positioning of the inner pot 20 relative to the outer pot 10, and even if the inner pot 20 is tilted and there is a gap between the inner pot 20 and the outer pot 10, it will automatically slide to the fitted state under the action of the sphere, fully ensuring the close fit between the inner pot 20 and the outer pot 10.

[0047] Further, the outer bottom surface of the outer pot 10 and the heating structure 30 are arc-fitted or sphere-fitted. Such a configuration is basically the same as the configuration between the inner pot 20 and the outer pot 10 and the effects produced thereby, which will not be described again here. Moreover, due to the fitting of the outer pot 10 and the heating structure 30, the heat transfer efficiency of the heating structure 30 relative to the outer pot 10 is improved, and the heat transfer efficiency between the outer pot 10 and the inner pot 20 is further improved.

[0048] In some specific embodiments, the bottom surface of the inner pot 20, the bottom surface of the outer pot 10 and the heating structure 30 are concentrically arranged. Such arrangement can ensure that the inner pot 20 is as possible as in the position aligned with the heating structure 30, improving the alignment accuracy of the bonding area with the heating structure 30, not only improving the heat transfer efficiency, but also facilitating the heat of the heating structure 30 to fully act on the outer pot 10 and the inner pot 20 at the bonding area.

[0049] Alternatively, the outer bottom surface of the inner pot 20 and the inner bottom surface of the outer pot 10 can also be flatly bonded, and the outer bottom surface of the outer pot 10 and the heating structure 30 are flatly bonded. Or, only the outer pot 10 and the inner pot 20 are flatly bonded by the aforementioned concentric spherical surface bonding, and the outer pot 10 and the heating structure 30 are flatly bonded. Here, only an example is given.

[0050] In actual use, the cooking appliance further comprises a pot cover 60 arranged on the outer pot 10, and the pot cover 60 and the outer pot 10 cooperatively form a cooking cavity, which is beneficial to cooking the food materials in the inner pot 20.

[0051] Please refer to Figure 1 and Figure 8 In yet some embodiments, the cooking appliance further comprises a steamer 50 and a pot cover 60, the steamer 50 is arranged at the pot opening of the outer pot 10, and the pot cover 60 is arranged on the steamer 50. In this way, the water vapor generated by heating the water in the cavity 101 to boiling rises to the steamer 50 for heating the food materials in the steamer 50.

[0052] In actual use, because the specific heat capacity of water is large, a large amount of heat needs to be absorbed in the process of temperature rise. Therefore, in the early stage of cooking, the water in the cavity 101 fully absorbs the heat transferred to the outer pot 10 by the heating structure 30. At this time, even if part of the heat is transferred to the inner pot 20 through the outer pot 10, the heat of the inner pot 20 will be absorbed by the water in the cavity 101 to ensure that the water in the cavity 101 fully absorbs heat until boiling. The water vapor generated after boiling flows upward to act on the food in the steamer 50. In this process, the inner pot 20 also continuously absorbs heat by closely fitting with the outer pot 10 to act on the food in the inner pot 20; and the water in the cavity 101 can also transfer heat to the inner pot 20 by heat conduction when boiling. In this way, the inner pot 20 can withstand the heat directly absorbed by the heating structure 30 from the outer pot 10 and the heat transferred to the inner pot 20 when the water boils, ensuring that the food in the inner pot 20 can fully absorb heat. Moreover, after the water in the cavity 101 evaporates after boiling, the heat absorbed by the outer pot 10 can be fully transferred to the inner pot 20 by heat conduction, ensuring that the food in the inner pot 20 can fully absorb heat, thereby shortening the cooking time and ensuring the cooking effect of the food. In addition, in the process of fully absorbing heat in the cavity 101 to meet the boiling, the food in the inner pot 20 can fully absorb the water in the inner pot 20, for example, rice can fully absorb water and soak; of course, the temperature of the food in the inner pot 20 is also gradually rising.

[0053] Please refer to Figures 2 to 4 , as some examples, the inner pot 20 and the outer pot 10 are detachably connected. When the inner pot 20 is removed, the outer pot 10 alone can also be used for cooking, realizing one pot for multiple uses. Therefore, the clamping arms 41 and the clamping portions 42 described above can be clamped and matched to meet the detachable assembly of the inner pot 20 relative to the outer pot 10. The clamping and matching of the two will be described in detail below.

[0054] Please continue to refer to Figures 2 to 6 , in some specific embodiments, one clamping portion 42 includes two clamping blocks 421 arranged along the circumference of the outer pot 10, and a gap 422 is formed between the two clamping blocks 421. The clamping arms 41 on the inner pot 20 can move to the bottom of the clamping blocks 421 through the gap 422, and with the rotation of the inner pot 20, the fastening can be met. As Figure 5 shown, the inner pot 20 can be rotated clockwise to make the clamping arms 41 abut against the bottom of the right clamping block 421, and the inner pot 20 can also be rotated counterclockwise to make the clamping arms 41 abut against the bottom of the left clamping block 421. Such a setting improves the assembly flexibility of the fastening of the inner pot 20 relative to the outer pot 10.

[0055] Alternatively, the clamping portion 42 can also include two or more clamping blocks 421 arranged along the circumference of the outer pot 10, and a gap 422 is formed between any two adjacent clamping blocks 421, that is, if the number of clamping blocks 421 is N, then the number of gaps 422 is M=N-1. Such an arrangement facilitates the movement of the clamping arm 41 on the inner pot 20 from any gap 422 to the bottom of the clamping block 421, further improving assembly flexibility and reducing constraints on the assembly and limiting position of the inner pot 20.

[0056] Alternatively, the clamping portion 42 is a groove provided on the inner circumferential side wall of the outer pot 10, and the groove is provided with a gap for the clamping arm 41 to move into. The groove has an upper groove wall and a lower groove wall arranged opposite and spaced apart in the vertical direction, and the clamping arm 41 can move into the groove from the gap and abut against the upper groove wall of the groove. The provision of the groove widens the assembly space and size of the inner pot 20 in the radial direction, and can be adjusted to slightly increase the size of the inner pot 20.

[0057] Please continue to refer to Figures 2 to 6 , for example, the bottom surface of at least one clamping block 421 is provided with a limiting inclined surface 4201, the limiting inclined surface 4201 gradually decreases in height from one side close to the gap 422 to the other side, and the clamping arm 41 can abut against the limiting inclined surface 4201. In this way, when the clamping arm 41 moves to the bottom of the clamping portion 42, the clamping arm 41 is moved along the limiting inclined surface 4201 by rotating the inner pot 20, the limiting inclined surface 4201 can exert a downward force on the clamping arm 41, thereby limiting the inner pot 20 in the outer pot 10 and ensuring that the outer bottom surface of the inner pot 20 and the inner bottom surface of the outer pot 10 are tightly fitted; and such an arrangement improves connection reliability.

[0058] As shown in Figure 5 , in some specific embodiments, the lengths of the two clamping blocks 421 extend in opposite directions from the gap, that is, extend in opposite directions, and the limiting inclined surfaces on the two clamping blocks 421 together form an "eight" shape. As shown in Figure 6 , alternatively, the lengths of the two clamping blocks 421 extend in the same direction from the gap 422. Such an arrangement not only allows the two clamping blocks 421 to be arranged along the circumference of the outer pot 10, but also allows them to be spaced apart in the vertical direction. The area between the two clamping blocks 421 forms a containing space for containing the clamping arm 41. Both clamping blocks 421 are inclined downward from the gap 422, and both clamping blocks 421 are provided with a limiting inclined surface 4201 on the opposite side. The end of the clamping block 421 on the left side is protruded upward to serve as a limiting function.

[0059] As shown in Figures 3 to 5As shown, further, the inner circumferential side wall of the outer pot 10 is provided with two groups of clamping portions 42 opposite and spaced along the radial direction of the outer pot 10, each group of clamping portions 42 including two circumferentially spaced clamping blocks 421, each clamping block 421 being protrudingly provided on the outer pot 10. Each group of clamping portions 42 corresponds to one clamping arm 41. Among them, each group of two clamping blocks 421 is provided with a limiting inclined surface 4201, and is inclined downward from the gap 422. In this way, no matter the inner pot 20 rotates clockwise or counterclockwise, it can correspond to one limiting inclined surface 4201 for cooperation, improving the flexibility of use.

[0060] Of course, when the clamping portion 42 is a groove recessed in the inner circumferential side wall of the outer pot 10, the upper groove wall of the groove is provided with a limiting inclined surface 4201, so that the size of the groove in the vertical direction gradually decreases. Of course, the lower groove wall of the groove can also be provided with a limiting inclined surface 4201, at this time, the inclination directions of the two limiting inclined surfaces 4201 are the same, that is, the two limiting inclined surfaces 4201 are parallelly arranged.

[0061] Please refer to Figure 2 , Figure 5 and Figure 6 Optionally, the lowest part of the limiting inclined surface 4201 is protrudingly provided with a limiting portion 423, which is used to abut with the clamping arm 41 to limit the movement of the clamping arm 41 along the limiting inclined surface 4201, avoiding the clamping arm 41 from being separated from the limiting inclined surface 4201 due to the rotation of the inner pot 20, further improving the assembly reliability.

[0062] Among them, the foregoing limiting assembly 40 further includes a mounting base plate 43, and the foregoing plurality of clamping blocks 421 are integrally assembled on the mounting base plate 43, so as to be fixed relative to the inner pot 20 or the outer pot 10 as a whole. Each clamping block 421 and the mounting base plate 43 can be integrally formed or adhesively fixed or weldedly fixed, etc.

[0063] In other embodiments, the clamping portion 42 can be provided on the outer circumferential side wall of the inner pot 20, and the clamping arm 41 is protrudingly provided on the inner circumferential side wall of the outer pot 10. As long as it can realize the limiting fastening of the inner pot 20 and ensure that the outer bottom surface of the inner pot 20 and the inner bottom surface of the outer pot 10 are fully and closely fitted.

[0064] As Figure 3 and Figure 4As shown, in some embodiments, the inner pot 20 includes a handle 21 and two through holes 201 arranged along the circumferential direction of the inner pot 20. The handle 21 is provided with two clamping arms 41, and the clamping arms 41 are arranged in the through holes 201. The clamping portion 42 is provided with two, and each corresponds to one clamping arm 41. That is, the inner pot 20 and the outer pot 10 are provided with two sets of limiting assemblies 40, and are arranged along the circumferential direction. Each set of limiting assemblies 40 adopts the clamping mode of the clamping portion 42 and the clamping arm 41, which can ensure uniform stress and improve the connection reliability. Each clamping arm 41 can have a certain floating in the corresponding through hole 201 along the axial direction of the through hole 201, which is beneficial to assembly.

[0065] Please refer to Figure 3 and Figure 4 , wherein the handle 21 is arranged in an arc shape.

[0066] Please refer to Figure 1 and Figure 9 , as some examples, the cooking utensil further includes a temperature control element 70 arranged at the bottom of the outer pot 10 for detecting the temperature of the outer pot 10. The heating structure 30 is configured to interrupt the heating in response to the detection signal of the temperature control element 70. In actual use, the cooking utensil further includes a control assembly 90 connected with the temperature control element 70 and the heating structure 30. The temperature signal detected by the temperature control element 70 is transmitted to the control assembly 90, and after being processed and analyzed by the control assembly 90, an instruction is sent to the heating structure 30 to cut off the heating state of the heating structure 30. In this way, the cooking utensil can be automatically controlled and the heating can be timely disconnected, thereby improving the convenience and safety in use.

[0067] The control assembly 90 is further connected with an operation knob 91, which is convenient for manual control by the user.

[0068] In some embodiments, the temperature control element 70 can be a temperature sensor for detecting the temperature of the outer pot 10. Of course, the temperature control element 70 can also be a temperature controller, which can be manually reset. When the temperature controller detects that the temperature at the bottom of the outer pot 10 reaches the set temperature, the temperature controller can be automatically disconnected, thereby cutting off the connection between the heating structure 30 and the power supply, and the heating structure 30 stops heating. When cooking is needed again, the temperature controller can be manually reset. In this way, the safety in use can be improved.

[0069] Please continue to refer to Figure 1 and Figure 9In some specific embodiments, the heating structure 30 is provided with an assembly hole 301 penetrating along the thickness direction of the heating structure 30, and the temperature control element 70 is arranged in the assembly hole 301. In this way, the temperature control element 70 and the heating structure 30 are both in contact with the outer pot 10, and the heating and temperature detection are satisfied. In addition, the assembly hole 301 is arranged to satisfy the integrated assembly of the above two, and the occupied space is reduced.

[0070] The control assembly 90 is integrated in the cooking base 80. Specifically, the cooking base 80 is provided with an assembly cavity 801, and the control assembly 90 is arranged in the assembly cavity 801. The heating structure 30 is connected to the upper support plate 81 of the cooking base 80 by means of screws or other fixing methods, and the temperature control element 70 is also arranged on the upper support plate 81 of the cooking base 80. The upper support plate 81 is provided with a wire hole, which facilitates the circuit connection of the heating structure 30 and the temperature control element 70 with the control assembly 90. The cooking base 80 further includes a surrounding part 82 connected to the upper support plate 81 and a bottom shell 83 connected to the surrounding part 82, and the three parts together form the assembly cavity 801. The bottom shell 83 is detachably connected to the surrounding part 82, which facilitates the assembly, maintenance, replacement, etc. of the internal control assembly 90.

[0071] In actual use, the assembly hole 301 is arranged at the middle or near the middle of the heating structure 30, which facilitates the temperature control element 70 to directly detect the temperature change of the central region of the outer pot 10, and further improves the use safety. The heating structure 30 includes a heating disc and a heating pipe, and the heating pipe is arranged on the side of the heating disc away from the outer pot 10, and the heating disc is attached to the outer pot 10. The heating disc is provided with an assembly hole 301 penetrating along the thickness direction of the heating disc, and the temperature control element 70 is arranged in the assembly hole 301 and in contact with the outer pot 10 to satisfy the temperature detection. The heating pipe avoids the temperature control element 70.

[0072] Further, the outer pot 10 is detachable from the cooking base 80, which facilitates the cleaning of the outer pot 10, and does not affect the circuit components such as the heating structure 30, the temperature control element 70, and the control assembly 90 on the cooking base 80 during the cleaning process, thereby improving the use safety.

[0073] Please continue to refer to Figure 1 and Figure 9In actual use, the temperature control element 70 is movably arranged on the cooking base 80 and has a movement tendency of protruding from the assembly hole 301. The temperature control element 70 is provided with a limiting stop arm 71 protruding therefrom, which can abut against the side of the heating structure 30 away from the outer pot 10. That is, when the outer pot 10 is placed on the heating structure 30, the temperature control element 70 is pressed by the gravity of the outer pot 10. When the outer pot 10 is removed, the temperature control element 70 can move upward after losing the gravity of the outer pot 10 to protrude from the assembly hole 301, facilitating cooperation with the outer pot 10 again. At this time, the limiting stop arm 71 can abut against the edge of the assembly hole 301 to limit the temperature control element 70 from disengaging. Therefore, the movable protruding arrangement of the temperature control element 70 relative to the assembly hole 301 not only ensures sufficient contact between the temperature control element 70 and the outer pot 10, but also reduces assembly interference of the outer pot 10 and the heating structure 30.

[0074] In the embodiment, a resilient member 72 is arranged between the cooking base 80 and the temperature control element 70, that is, the temperature control element 70 is elastically arranged on the cooking base 80. Such arrangement has simple structure, facilitates assembly, and has low cost. In addition, the elastic arrangement can move spontaneously without the need of applying other forces or cooperating with other structures, thereby simplifying the overall structure. The elastic force of the resilient member 72 is smaller than the weight of the outer pot 10, thereby ensuring sufficient adhesion between the outer pot 10 and the heating structure 30. The resilient member 72 can be a spring. Alternatively, a magnet, a push rod or other structures can be arranged between the cooking base 80 and the temperature control element 70, as long as the temperature control element 70 can extend into the assembly hole 301 under the gravity of the outer pot 10 and protrude from the assembly hole 301 after the gravity is removed.

[0075] In the embodiment, the upper support plate 81 is provided with a ring-shaped limiting protrusion, one end of the resilient member 72 is sleeved on the limiting protrusion, and the other end is sleeved on the temperature control element 70.

[0076] As shown in Figure 7 and Figure 8 In actual use, the inner pot 20 is provided with a minimum water level line 202 and a first maximum water level line 203, and the outer pot 10 is provided with a second maximum water level line 102, thereby ensuring cooking effect and reducing the risk of dry burning or pot overflow.

[0077] Please refer to Figure 1 、 Figure 7 and Figure 8In another embodiment of the present application, a cooking utensil is provided, which comprises an inner pot 20, an outer pot 10 and a heating structure 30. The inner pot 20 is arranged in the outer pot 10, and the outer bottom surface of the inner pot 20 is attached to the inner bottom surface of the outer pot 10. The heating structure 30 is arranged outside the outer pot 10 and attached to the outer bottom surface of the outer pot 10. A cavity 101 is formed between the outer circumferential sidewall of the inner pot 20 and the inner circumferential sidewall of the outer pot 10. The effect is the same as the above arrangement, and thus will not be described here.

[0078] In the above embodiment, the sidewall of the inner pot 20 has a minimum water level line 202, and the weight of water corresponding to the minimum water level line 202 is set as M1, and the self-weight of the inner pot 20 is set as M2. The sidewall of the outer pot 10 has a maximum water level line (i.e. the second maximum water level line 102), and the maximum buoyancy of water corresponding to the second maximum water level line 102 is set as F, and F < M1+M2 is satisfied. That is, when the water in the inner pot 20 satisfies the minimum water level line 202, the above relationship is satisfied, and thus the inner pot 20 will not float up under the action of the buoyancy of water in the outer pot 10, and the outer bottom surface of the inner pot 20 is always kept attached to the inner bottom surface of the outer pot 10. Then, more water added into the inner pot 20 also satisfies the relationship, and the close attachment of the inner pot 20 and the outer pot 10 during cooking is ensured.

[0079] The height of the minimum water level line 202 is H1, and the cross-sectional area of the inner pot 20 is S1, and thus the volume of water added is V1=S1H1, and the density of water is ρ. Taking the cross-section of the inner pot 20 as a circular shape as an example, the radius is R1, and thus S1=πR1 2 . Therefore, the weight of water corresponding to the minimum water level line 202 is M1=ρV1=ρS1H1=ρπR1 2 H1. Therefore, when the radius of the inner pot 20 increases, the height of the corresponding minimum water level line 202 decreases; on the contrary, when the radius of the inner pot 20 decreases, the height of the corresponding minimum water level line 202 increases.

[0080] Further, the outer pot 10 has the second maximum water level line 102, and the above maximum buoyancy is the buoyancy of water corresponding to the second maximum water level line 102. The height of the second maximum water level line 102 is H2, and the cross-sectional area of the outer pot 10 is S2, and thus the volume of water added is V2=S2H2. Taking the cross-section of the outer pot 10 as a circular shape as an example, the radius is R2, and thus S2=πR2 2 . The buoyancy F=ρVg is known, and thus the buoyancy of water corresponding to the second maximum water level line 102 is F=ρV2g=ρS2H2g=ρπR2 2 H2g. It is only required to ensure that the inner pot 20 will not float up under the action of the buoyancy of water in the outer pot 10.

[0081] As shown in Figure 1 and Figure 8As shown, in some specific embodiments, the inner pot 20 is further provided with a first maximum water level line 203, which is located above the minimum water level line 202. If the water added in the inner pot 20 exceeds the first maximum water level line 203, it is possible that the water will overflow during cooking, or the food material is not easy to be cooked, or the cooking effect is weakened.

[0082] Any combination of the above-described technical features of the embodiments can be made. In order to make the description simple, all possible combinations of the technical features in the above-described embodiments are not described, however, as long as the combination of the technical features does not exist, it should be considered as the scope of the present disclosure.

[0083] The above-described embodiments only express several implementation manners of the present application, and the description is relatively specific and detailed, but it should not be understood as a limitation on the patent application scope. It should be pointed out that, for ordinary skilled persons in the art, several modifications and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the patent protection scope of the present application should be subject to the appended claims.

Claims

1. A cooking utensil, characterized in that, The cooking base (80) includes an outer pot (10) disposed on the cooking base (80) and an inner pot (20) disposed inside the outer pot (10). The cooking base (80) is provided with a heating structure (30). The outer bottom surface of the inner pot (20) is in contact with the inner bottom surface of the outer pot (10) to form a contact area. The heating structure (30) is at least partially located within the projection range of the contact area. A cavity (101) is provided between the outer peripheral sidewall of the inner pot (20) and the inner peripheral sidewall of the outer pot (10). One of the inner pot (20) and the outer pot (10) is provided with a snap-fit ​​arm (41), and the other is provided with a snap-fit ​​part (42). The snap-fit ​​arm (41) and the snap-fit ​​part (42) are engaged in a limiting fit.

2. The cooking utensil according to claim 1, characterized in that, The inner bottom surface of the outer pot (10) is in contact with the arc surface or spherical surface of the outer bottom surface of the inner pot (20); and / or, The outer bottom surface of the outer pot (10) is in contact with the arc surface or spherical surface of the heating structure (30).

3. The cooking utensil according to claim 1, characterized in that, The bottom surface of the inner pot (20), the bottom surface of the outer pot (10), and the heating structure (30) are concentrically arranged.

4. The cooking utensil according to claim 1, characterized in that, The inner pot (20) and the outer pot (10) are detachably connected.

5. The cooking utensil according to claim 1, characterized in that, One of the latching portions (42) includes two latching blocks (421) arranged circumferentially spaced along the outer pot (10), with a notch (422) formed between the two latching blocks (421); or, One of the snap-fit ​​parts (42) is a groove provided on the inner peripheral side wall of the outer pot (10), and the groove is provided with a notch (422) for the snap-fit ​​arm (41) to move in.

6. The cooking utensil according to claim 5, characterized in that, At least one of the snap-fit ​​blocks (421) has a limiting inclined surface (4201) on its bottom surface, or the groove has a limiting inclined surface (4201) at least on the upper groove wall in the vertical direction; The limiting ramp (4201) gradually decreases in height from the side closest to the notch (422) to the other side, and the snap-fit ​​arm (41) can abut against the limiting ramp (4201).

7. The cooking utensil according to claim 6, characterized in that, The lowest point of the limiting inclined surface (4201) is provided with a limiting part (423), which is used to abut against the snap-fit ​​arm (41).

8. The cooking utensil according to claim 1, characterized in that, The inner pot (20) includes a handle (21) and two through holes (201) arranged at intervals along its circumference. Both ends of the handle are provided with snap-fit ​​arms (41), which pass through the through holes (201). There are two snap-fit ​​parts (42), which are respectively snap-fitted to the snap-fit ​​arms (41).

9. The cooking utensil according to any one of claims 1 to 8, characterized in that, The cooking appliance also includes a lid (60) covering the outer pot (10); Alternatively, the cooking appliance may also include a steamer (50) located at the opening of the outer pot (10) and a pot lid (60) covering the steamer.

10. The cooking utensil according to any one of claims 1 to 8, characterized in that, The cooking base (80) also includes a temperature control element (70) disposed at the bottom of the outer pot (10) for detecting the temperature of the outer pot (10), and the heating structure (30) is configured to interrupt heating in response to the detection signal of the temperature control element (70). The heating structure (30) is provided with an assembly hole (301) that extends through its own thickness, and the temperature control element (70) passes through the assembly hole (301).

11. A cooking utensil, characterized in that, It includes an outer pot (10), an inner pot (20), and a heating structure (30); The inner pot (20) is located inside the outer pot (10), and the outer bottom surface of the inner pot (20) is in contact with the inner bottom surface of the outer pot (10). The heating structure (30) is located outside the outer pot (10) and is in contact with the outer bottom surface of the outer pot (10). A cavity (101) is formed between the outer peripheral sidewall of the inner pot (20) and the inner peripheral sidewall of the outer pot (10). The inner pot (20) has a minimum water level line (202) on its side wall. The weight of the water stored corresponding to the minimum water level line (202) is set as M1, and the weight of the inner pot (20) is M2. The outer pot (10) has a maximum water level line on its side wall. The maximum buoyancy of the water corresponding to the maximum water level line is set as F. Then, the following condition is met: F < M1 + M2.

Images