Heating disc assembly and cooking utensil

Abstract

The utility model discloses a heating disc assembly and a cooking utensil. The heating disc assembly comprises a disc body, a heat conduction piece and a heating piece. The tray body comprises a tray body. The heat conduction piece is arched relative to the disc body so that a heat transfer cavity can be defined by the heat conduction piece and the disc body, and the heat transfer cavity is located in the area from the edge of the disc body to the center of the disc body and further extends in the circumferential direction of the disc body. The heating piece is opposite to the heat conduction piece and comprises a cold end and a hot end. And the cold end and the hot end are in contact with the bottom wall of the heat transfer cavity. Therefore, although the calorific value of the cold end is smaller than that of the hot end, based on the arrangement, heat of the cold end and the hot end is transmitted to the heat transfer cavity, the heat transfer cavity is large enough relative to the area, making contact with food, of the heating disc assembly, and the temperature of the heat transfer cavity is uniform, so that the area, making contact with the food, of the heating disc assembly does not have a cold area or a hot area; and the bottom pasting phenomenon can be reduced or avoided.

Description

Technical Field

[0001] This application relates to small household appliances, and more particularly to heating plate assemblies and cooking utensils. Background Technology

[0002] Cooking appliances typically use heating plate assemblies to heat food. These assemblies consist of a plate and heating elements. However, the heating elements generate heat unevenly; the portion near the wiring terminals generates less heat, forming a cold zone, while the portion further away from the wiring terminals generates more heat, forming a hot zone. During cooking, the portion of the plate corresponding to the hot zone gets hotter, leading to food burning.

[0003] Existing technologies typically reduce the power of the heating plate assembly to reduce scorching, but this results in longer cooking times and does not effectively prevent scorching. Utility Model Content

[0004] The purpose of this application is to disclose a heating plate assembly and a cooking appliance. The heating plate assembly helps to prevent scorching and reduces cooking time.

[0005] In a first aspect, this application discloses a heating plate assembly. The heating plate assembly includes a plate body, a heat-conducting element, and a heating element. The plate body includes a plate core. The heat-conducting element is arched relative to the plate core to form a heat transfer cavity with the plate core. The heat transfer cavity is located in the region from the edge of the plate core to the center of the plate core and extends circumferentially along the plate core. The heating element is opposite to the heat-conducting element and includes a cold end and a hot end. Both the cold end and the hot end are in contact with the bottom wall of the heat transfer cavity.

[0006] As described above, since the heat-conducting component and the plate body form a heat transfer cavity, both the cold end and the hot end are in contact with the bottom wall of the heat transfer cavity. Thus, although the heat output of the hot end is less than that of the cold end, their heat is exchanged within the heat transfer cavity, resulting in a uniform temperature within the cavity. Furthermore, the heat transfer cavity is located in the area from the edge to the center of the plate body and extends circumferentially along the plate body. This makes the heat transfer cavity sufficiently large relative to the area of ​​the heating plate assembly in contact with the food. Consequently, the uniform temperature of the heat transfer cavity ensures a uniform temperature in the area of ​​contact between the heating plate assembly and the food (e.g., no cold or hot zones). Moreover, the heat-conducting component is arched relative to the plate body, increasing the heat dissipation area and facilitating heat diffusion. These two aspects help reduce or avoid scorching. Because it helps reduce or minimize scorching, the heating power of the heating plate assembly does not need to be reduced, resulting in a relatively shorter cooking time.

[0007] In some embodiments, the heat transfer cavity is filled with a heat-conducting liquid.

[0008] As described above, the heating element is heated by heating the heat-conducting liquid. The liquid has good heat transfer capabilities, which helps to reduce or avoid scorching and improves the heat transfer efficiency of the heating plate assembly, allowing food to be heated faster.

[0009] In some embodiments, the shape of the heat-conducting element is the same as the shape of the disk body.

[0010] As described above, the shape of the heat-conducting component is the same as that of the plate body, which allows for a single heat transfer cavity. Heat from the hot end and heat from the cold end are exchanged within the heat transfer cavity. At this time, the plate body and the heat-conducting component completely cover the bottom of the container. The heat-conducting component is heated evenly, ensuring that the surface of the heating plate assembly in contact with the food is heated evenly. Therefore, it is more beneficial to reduce or avoid the phenomenon of food burning at the bottom.

[0011] This application discloses a cooking appliance. The cooking appliance includes a container, a control panel, and any of the aforementioned heating plate assemblies. The heating plate assembly is located at the bottom of the container and forms a food processing cavity with the container. The control panel is connected to the heating element and controls the heating element to heat the food in the food processing cavity.

[0012] As described above, the cooking appliance has at least the beneficial effects of the heating plate assembly.

[0013] In one embodiment, the cooking appliance includes a knife assembly and a drive assembly, the knife assembly including a blade; the control panel is connected to the drive assembly and controls the drive assembly to drive the blade to rotate within the food processing chamber.

[0014] As described above, the rotation of the blade increases the fluidity of the food, and combined with the uniform heating of the heat-conducting component, the combination of good food fluidity and uniform heating of the heat-conducting component is more conducive to reducing or avoiding scorching at the bottom.

[0015] This application discloses another heating plate assembly. The heating plate assembly includes a plate body, a heat-conducting element, and a heating element. The plate body includes a plate core, which serves as the bottom of a container that mates with the heating plate assembly. The heating element includes a cold end and a hot end; the cold end and the hot end are in contact with the plate core. The heat-conducting element is opposite to the heating element, covering only the area where the plate core contacts the hot end, thus forming a heat transfer cavity.

[0016] As described above, the heat-conducting element only covers the area corresponding to the hot end of the plate body to form the heat transfer cavity. The plate body serves as the bottom of the container that cooperates with the heating plate assembly. In this way, heat from the hot end is transferred to the heat transfer cavity through the corresponding part of the plate body, and then the heat from the heat transfer cavity is transferred to the heat-conducting element and finally to the food. Heat from the cold end is transferred to the food through the part of the plate body not covered by the heat-conducting element. Although the heat output of the cold end is lower than that of the hot end, the heat transfer within the plate body is faster than the heat transfer within the heat transfer cavity (i.e., the heat conduction capacity of the plate body is greater than that of the heat transfer cavity). Ultimately, the area where the heating plate assembly contacts the food (the surface of the heat-conducting element and the area of ​​the plate body not covered by the heat-conducting element) has no hot or cold zones, which helps reduce or avoid scorching. Because it helps reduce or avoid scorching, the heating power of the heating plate assembly does not need to be reduced, resulting in a relatively shorter cooking time. Furthermore, since the heat-conducting element does not need to cover the entire plate body, less material is needed for the heat-conducting element, reducing costs.

[0017] In some embodiments, the heat-conducting element is arched relative to the disk body so that there is only one heat transfer cavity.

[0018] As described above, since the heat-conducting component is arched relative to the disk body so that there is only one heat transfer cavity, it is only necessary to assemble (e.g., weld) the edge of the heat-conducting component to the disk body. The structure of the heating disk assembly is simpler and the assembly is more convenient.

[0019] In some embodiments, the height of the heat transfer cavity relative to the disk body is h, where 1mm ≤ h ≤ 2mm.

[0020] As described above, since 1mm≤h≤2mm, it helps to reduce or avoid the phenomenon of burning at the bottom. If h is too large, the heat travels a long distance in the heat transfer cavity and cannot be transferred out in time, which may cause the hot end of the heating element to melt. If h is too small, the heat is transferred out quickly, and the surface of the heat-conducting element and the surface of the plate not covered by the heat-conducting element may have inconsistent temperatures or large temperature differences, which may lead to the phenomenon of burning at the bottom.

[0021] In some embodiments, both the hot end and the heat-conducting element are arc-shaped.

[0022] As described above, both the hot end and the heat-conducting component are arc-shaped. Compared to a straight line, the arc shape is longer, which increases the circumferential heat conduction length of the air. This makes it easier for the heat from the hot end to be transferred to the plate more slowly. Ultimately, this helps to ensure that the surface of the heating plate assembly in contact with the food is heated evenly, which helps to reduce or avoid the phenomenon of food burning.

[0023] In some embodiments, the difference between the central angle corresponding to the hot end and the central angle corresponding to the heat-conducting element is α, where 0 degrees ≤ α ≤ 10 degrees.

[0024] As described above, since 0 degrees ≤ a ≤ 10 degrees, the length of the hot end and the length of the heat-conducting component (or the length of the heat transfer cavity) are not much different. The heat from the hot end can be transferred to the heat-conducting component through the heat transfer cavity, which makes the surface of the heating plate assembly in contact with the food heated evenly, which helps to reduce or avoid the phenomenon of burning the bottom.

[0025] This application discloses a cooking appliance. The cooking appliance includes the container, a control panel, and any of the aforementioned heating plate assemblies; the plate body and the container form a food processing cavity; the control panel is connected to the heating element and controls the heating element to heat the food in the food processing cavity.

[0026] As described above, the cooking appliance has at least the beneficial effects of the heating plate assembly.

[0027] In some embodiments, the cooking appliance includes a knife assembly and a drive assembly, the knife assembly including a blade; the control panel is connected to the drive assembly and controls the drive assembly to drive the blade to rotate within the food processing chamber.

[0028] As described above, the rotation of the blade increases the fluidity of the food, and combined with the uniform heating of the heat-conducting component, the combination of good food fluidity and uniform heating of the heat-conducting component is more conducive to reducing or avoiding scorching at the bottom. Attached Figure Description

[0029] Figure 1 This is a cross-sectional view of the stirring cup assembly of the cooking appliance of this application, the stirring cup assembly including a first heating plate assembly;

[0030] Figure 2 yes Figure 1 Enlarged view of section A;

[0031] Figure 3 This is an exploded view of the first heating plate assembly of this application;

[0032] Figure 4 This is an exploded view of the second type of heating plate assembly in this application;

[0033] Figure 5 yes Figure 4 A cross-sectional view of the heating plate assembly shown;

[0034] Figure 6 This is a bottom view of the heating plate assembly in related technologies. Detailed Implementation

[0035] The technical solutions in the embodiments (or "implementations") of this application will be clearly and completely described herein with reference to the accompanying drawings. When the following description relates to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements.

[0036] If the embodiments of this application contain terms relating to directional indications or positional relationships (such as up, down, left, right, front, back, inside, outside, top, bottom, center, vertical, horizontal, longitudinal, transverse, length, width, counterclockwise, clockwise, axial, radial, circumferential, etc.), such terms are only used to explain the relative positional relationships and movements between components in a specific posture (as shown in the attached figures); if the specific posture changes, the directional indications or positional relationships will also change accordingly. Furthermore, the terms "first" and "second" used in the embodiments of this application are only for descriptive convenience and should not be construed as indicating or implying relative importance.

[0037] See Figure 6 The inventors of this application, in analyzing the cause of the scorching phenomenon in the heating plate assembly, discovered that the heating element 3 includes a cold end 31 and a hot end 32. The cold end 31 is the part of the heating element 3 near the terminal 3101. The hot end 32 is connected to the cold end 31 and is the part away from the terminal 3101. The cold end 31 generates less heat and forms a cold area on the plate body 1. The hot end 32 generates more heat and forms a hot area on the plate body 1. Figure 6 In the diagram, the heating element 3 is arc-shaped, with the dotted line serving as the dividing line. The cold end 31 and the cold zone are both located below the dotted line. The hot end 32 and the hot zone are both located above the dotted line.

[0038] During the cooking process, the temperature of the hot zone is higher than that of the cold zone, which causes the food on plate 1 to burn (known in the industry as burnt bottom).

[0039] To address the aforementioned issues, this application incorporates a heat transfer cavity 11. This cavity eliminates both cold and hot zones in the area where the heating plate assembly contacts the food, thereby reducing or preventing food scorching. The structure of the heating plate assembly is described below with reference to the accompanying drawings.

[0040] See Figures 1 to 3 , Figures 1 to 3 A first heating plate assembly 10 is disclosed. This heating plate assembly 10 includes a plate body 1, a heat-conducting element 2, and a heating element 3. The material of the plate body 1 is not limited; for example, the plate body 1 may be made of stainless steel. The heat-conducting element 2 is used to transfer the heat generated by the heating element 3 to the food; for example, it may also be made of stainless steel. Figure 3In this design, the heat-conducting element 2 serves as the bottom of the container 20 used in conjunction with the heating plate assembly, and includes two scenarios: 1) the heat-conducting element 2 is in contact with food; 2) other layers can be covered on the heat-conducting element 2, and these other layers are in contact with the food. The heat-conducting element 2 is arched relative to the plate body 1 to form a heat transfer cavity 11 with the plate body 12. The heat transfer cavity 11 is located in the area from the edge of the plate body 12 to the center of the plate body 12, and also extends circumferentially along the plate body 12. Figure 2 and Figure 3 The diagram illustrates a single heat transfer cavity 11, which can be circular. More specifically, the distance from the edge of the disk body 12 to its center is the width of the heat transfer cavity 11. Without the blade assembly 4 installed, the heat transfer cavity 11 is an open cavity because both the heat-conducting element 2 and the disk body 12 require pre-drilled center holes. These center holes are used to install the blade assembly 4. After the blade assembly 4 is installed, its blade holder is welded to the walls of both the center holes of the heat-conducting element 2 and the disk body 12, thus turning the heat transfer cavity into a closed cavity. With the blade assembly 4 installed, the heat transfer cavity 11 can also be a fan-shaped cavity. When the heating disk assembly does not require the blade assembly, no pre-drilled center holes are needed for the heat-conducting element 2 and the disk body 12, and the heat transfer cavity 11 is a closed circular cavity, but it can also be a fan-shaped cavity or a polygonal cavity (such as a square), etc. The heat transfer cavity 11 may also include multiple sub-heat transfer cavities. The multiple sub-heat transfer cavities are arranged sequentially from the edge of the disk body 12 to the center of the disk body 12. The heat-conducting element 2 may have a wavy cross-section along the radial direction of the disk body 12, with each protrusion corresponding to a sub-heat transfer cavity.

[0041] The heating element 3 is opposite to the heat-conducting element 2. The heating element 3 includes a cold end 31 and a hot end 32. The shape of the heating element 3 is not limited, as long as it has the cold end 31 and the hot end 32. Both the cold end 31 and the hot end 32 are in contact with the bottom wall of the heat transfer cavity 11 (that is, both the cold end 31 and the hot end 32 are in contact with the disk body 12). The contact method is not limited, as long as the heat from the cold end 31 and the hot end 32 can be transferred to the heat transfer cavity 11. For example, the contact can be that both the cold end 31 and the hot end 32 are in contact with the bottom wall of the heat transfer cavity 11. In addition, the contact can be direct contact as shown in the figure, or it can be indirect contact.

[0042] As described above, since the heat-conducting element 2 and the plate body 12 form a heat transfer cavity 11, both the cold end 31 and the hot end 32 are in contact with the bottom wall of the heat transfer cavity 11. Thus, although the heat generated by the cold end 31 is less than that of the hot end 32, their heat is still transferred into the heat transfer cavity 11. Heat exchange within the heat transfer cavity 11 results in a uniform temperature. In this configuration, the heat transfer cavity 11 is located in the area from the edge to the center of the plate body 12 and extends circumferentially along the plate body. Therefore, the heat transfer cavity is sufficiently large relative to the area of ​​the heating plate assembly 10 that contacts the food. Consequently, the uniform temperature of the heat transfer cavity 11 eliminates cold and hot zones in the food contact area. Furthermore, the heat-conducting element 2 is arched relative to the plate body 12, increasing the heat dissipation area and facilitating heat diffusion. Both of these aspects help reduce or avoid scorching. Because scorching is reduced or avoided, the heating power of the heating plate assembly 10 does not need to be reduced, resulting in a relatively shorter cooking time.

[0043] See also Figure 2 , Figure 1 and Figure 3 The heat transfer cavity 11 is filled with a heat-conducting liquid. The heat-conducting liquid is not limited to any particular type; for example, heat-conducting oil or ethylene glycol.

[0044] As described above, although the heat output of the cold end 31 is less than that of the hot end 32, by filling with heat-conducting liquid, the liquid is distributed throughout the heat transfer cavity 11. Both the cold end 31 and the hot end 32 heat the liquid, allowing for heat exchange and uniform heating. The liquid then further heats the heat-conducting element 2, resulting in uniform heating of the liquid itself. This helps reduce or prevent scorching, and therefore, there is no need to reduce the heating power of the heating plate assembly 10, resulting in a relatively shorter cooking time. Furthermore, heating the heating element 3 by heating the liquid improves the heat transfer efficiency of the heating plate assembly, allowing for faster food heating and reduced heat loss.

[0045] In one embodiment, the shape of the heat-conducting element 2 is the same as the shape of the disk body 12. For example, in Figure 3In this design, both the plate body 12 and the heat-conducting element 2 are annular, thus the plate body 12 is covered by the heat-conducting element 2 to form the heat transfer cavity 11. One function of the annular shape is to mount the blade assembly 4; therefore, the shape of the annular shape depends on the shape of the blade holder 41 of the blade assembly 4, for example, it can be a circular ring. Alternatively, both the plate body 12 and the heat-conducting element 2 can be circular, or polygonal, or other shapes. In this case, the heating plate assembly 10 does not need to mount the blade assembly 4; the heating plate assembly 10 serves as a component of a health-preserving kettle, etc. Alternatively, the heating plate assembly 10 can be used in conjunction with a magnetically driven blade assembly 4, with the blade assembly 4 and its corresponding drive assembly driven magnetically.

[0046] As described above, the shape of the heat-conducting component 2 is the same as that of the plate body 12, which allows for a single heat transfer cavity 11. The heat from the hot end 32 and the heat from the cold end 31 are exchanged within the heat transfer cavity 11. At this time, the plate body 12 and the heat-conducting component 2 completely cover the bottom of the container. The heat-conducting component 2 is heated evenly, ensuring that the surface of the heating plate assembly in contact with the food is heated evenly. Therefore, it is more beneficial to reduce or avoid the phenomenon of food burning at the bottom.

[0047] On the other hand, this application also discloses a cooking appliance. The cooking appliance includes the container 20, a control panel, and any of the aforementioned heating plate assemblies; the heat-conducting element 2 and the container 20 form a food processing cavity 201. The control panel is connected to the heating element 3 and controls the heating element 3 to heat the food within the food processing cavity 201. This cooking appliance can be a health-preserving kettle, etc.

[0048] In some embodiments, the cooking appliance includes a knife assembly 4 and a drive assembly, the knife assembly 4 including a blade 42. A control panel is connected to the drive assembly and controls the drive assembly to drive the blade 42 to rotate within the food processing chamber 201.

[0049] As described above, the rotation of the blade 42 increases the fluidity of the food, and combined with the uniform heating of the heat-conducting component 2, the combination of good food fluidity and uniform heating of the heat-conducting component 2 is more conducive to reducing or avoiding scorching.

[0050] See Figure 4 and Figure 5 This application discloses another heating plate assembly 10. This heating plate assembly is similar to... Figure 2 and Figure 3Compared to the heating plate assembly 10 shown, the only difference is that the plate body 12 serves as the bottom of the container 20 that cooperates with the heating plate assembly, including two situations: 1) the plate body 12 is in direct contact with the food; 2) other layers are provided on the plate body 12, and these other layers are in contact with the food. The heat-conducting element 2 only covers the area where the plate body 12 contacts the hot end 32 to form a heat transfer cavity 11. The purpose of covering the contact area is to help reduce or avoid scorching; therefore, the contact area can be determined according to this purpose. Figure 3 and Figure 4 The heat-conducting component 2 covers the entire disk body 12, and serves as the bottom of the container 20. Furthermore, the disk body 1 also includes a skirt 13 surrounding the disk body 12. The skirt 13 can be used for assembly with sealing rings, etc.

[0051] As described above, the heat-conducting element 2 only covers the area corresponding to the hot end 32 of the plate body 12. The plate body 12 serves as the bottom of the container 20 that cooperates with the heating plate assembly. In this way, the heat from the hot end 32 is transferred to the heat transfer cavity 11 through the corresponding part of the plate body 12. The heat from the heat transfer cavity 11 is transferred to the heat-conducting element 2 and then to the food. The heat from the cold end 31 is transferred to the food through the part of the plate body 12 that is not covered by the heat-conducting element 2. Although the heat output of the cold end 31 is less than that of the hot end 32, the heat transfer in the plate body 12 is faster than the heat transfer in the air in the heat transfer cavity 11 (that is, the heat conduction capacity of the plate body 12 is greater than that of the heat transfer cavity 11). Ultimately, the area of ​​the heating plate assembly 10 that is in contact with the food (the area of ​​the heat-conducting element 2 and the area of ​​the plate body 12 that is not covered by the heat-conducting element 2) does not have hot or cold zones. This helps to reduce or avoid scorching. Therefore, there is no need to reduce the heating power of the heating plate assembly 10, and the cooking time is relatively short. In addition, the heat-conducting component 2 does not need to cover the entire part of the disk body 12, and the heat-conducting component 2 uses less material, thus reducing costs.

[0052] In the above embodiments, the heat-conducting element 2 is not limited to any particular type. For example, the heat-conducting element 2 may be wavy, and the portion in contact with the disk body 12 and the hot end 32 may constitute a plurality of heat transfer cavities 11. Figure 4 and Figure 5 In this configuration, the heat-conducting element 2 is arched relative to the disk body 12, so that there is only one heat transfer cavity 11.

[0053] As described above, since the heat-conducting element 2 is arched relative to the disk body 12 so that there is only one heat transfer cavity 11, it is only necessary to assemble (e.g., weld) the edge of the heat-conducting element to the disk body 12. The structure of the heating disk assembly is simpler and the assembly is more convenient.

[0054] See Figure 5The height of the heat transfer cavity 11 relative to the disk body 12 is h, where 1mm ≤ h ≤ 2mm.

[0055] As described above, since 1mm≤h≤2mm, it helps to reduce or avoid the phenomenon of burning at the bottom. If h is too large, the heat travels a long distance in the heat transfer cavity and cannot be transferred out in time, which may cause the hot end of the heating element to melt. If h is too small, the heat is transferred out quickly, and the surface of the heat-conducting element and the surface of the plate not covered by the heat-conducting element may have inconsistent temperatures or large temperature differences, which may lead to the phenomenon of burning at the bottom.

[0056] See Figure 4 Both the hot end 32 and the heat-conducting element 2 are arc-shaped. Of course, the shape of the heat-conducting element 2 and the shape of the hot end 32 are not limited, as long as the heat-conducting element 2 covers the area on the disk body 12 corresponding to the hot end 32.

[0057] As described above, both the hot end 32 and the heat-conducting component 2 are arc-shaped. Compared to a straight line, the arc shape is longer, which increases the circumferential heat conduction length of the air. This is more conducive to the slower heat transfer of the hot end 32. Ultimately, this helps to ensure that the surface of the heating plate assembly in contact with the food is heated evenly, which helps to reduce or avoid the phenomenon of food burning.

[0058] In some embodiments, the difference between the central angle corresponding to the hot end 32 and the central angle corresponding to the heat-conducting element 2 is 'a', where 0 degrees ≤ a ≤ 10 degrees, for example, 0 degrees, 0.5 degrees, 1 degree, 1.3 degrees, 1.6 degrees, 2 degrees, 2.3 degrees, 2.5 degrees, 2.8 degrees, 3 degrees, 3.3 degrees, 3.8 degrees, 4 degrees, 4.3 degrees, 4.6 degrees, 4.8 degrees, 5 degrees, 5.2 degrees, 5.5 degrees, 5.7 degrees, 6 degrees, 6.2 degrees, 6.5 degrees, 6.8 degrees, 7 degrees, 7.3 degrees, 7.5 degrees, 7.8 degrees, 8 degrees, 8.2 degrees, 8.5 degrees, 8.8 degrees, 9 degrees, 9.2 degrees, 9.5 degrees, 9.8 degrees, or 10 degrees.

[0059] As described above, since 0 degrees ≤ a ≤ 10 degrees, the length of the hot end 32 and the length of the heat-conducting component 2 (or the length of the heat transfer cavity 11) are not much different. The heat from the hot end 32 can be transferred to the heat-conducting component 2 through the heat transfer cavity 11, which makes the surface of the heating plate assembly in contact with the food heated more evenly, which helps to reduce or avoid the phenomenon of burning the bottom.

[0060] See Figure 4In some embodiments, one of the hot end 32 and the heat-conducting element 2 is b, where 60 degrees ≤ b ≤ 180 degrees, for example, 60 degrees, 65 degrees, 68 degrees, 70 degrees, 73 degrees, 75 degrees, 80 degrees, 83 degrees, 88 degrees, 90 degrees, 92 degrees, 95 degrees, 98 degrees, 100 degrees, 102 degrees, 105 degrees, 108 degrees, 110 degrees, 113 degrees, 115 degrees, 117 degrees, 120 degrees, 125 degrees, 128 degrees, 130 degrees, 133 degrees, 136 degrees, 140 degrees, 143 degrees, 145 degrees, 148 degrees, 150 degrees, 155 degrees, 158 degrees, 160 degrees, 162 degrees, 165 degrees, 168 degrees, 170 degrees, 172 degrees, 175 degrees, 178 degrees, or 180 degrees.

[0061] In addition, this application discloses a cooking appliance, which may be a food processor, a pot, or a health pot, etc., and will not be listed in detail. The cooking appliance includes a container 20, a control panel, and any of the aforementioned heating plate assemblies 10. The plate body and the container form a food processing cavity; the control panel is connected to the heating element and controls the heating element to heat the food in the food processing cavity.

[0062] As described above, the cooking appliance has at least the beneficial effects of the heating plate assembly, which will not be elaborated further.

[0063] See also Figure 1 The cooking appliance includes a knife assembly 4 and a drive assembly, because Figure 1 The main unit is not shown, therefore the drive assembly is also not shown. The blade assembly 4 includes a blade 42. The control board is connected to the drive assembly and controls the drive assembly to drive the blade 42 to rotate within the food processing chamber 201.

[0064] As described above, the rotation of the blade 42 increases the fluidity of the food, and combined with the uniform heating of the heat-conducting component 2, the combination of good food fluidity and uniform heating of the heat-conducting component 2 is more conducive to reducing or avoiding scorching.

[0065] For the various heating plate assemblies 10 of this application, there may also be other layers between the heating element 3 and the plate body 1, for example, Figure 5 In this design, a mounting plate 33 is located between the heating element 3 and the plate body 1. The heat from the heating element 3 is first transferred to the mounting plate 33, then the heat from the cold end 31 is transferred to the mounting plate 33, and then the heat from the mounting plate 33 is transferred to the area of ​​the plate body 12 not covered by the heat-conducting element 2 (i.e., transferred to the food). The heat from the hot end 32 is transferred to the mounting plate 33, then to the heat transfer cavity 11, and finally to the food. If... Figure 3In the heating plate assembly shown, there is another layer between the plate body 12 and the heating element 3. The heat from the cold end 31 and the hot end 32 is transferred to the cover layer, then to the heat transfer cavity 11, and finally to the food through the heat conductor 2. Of course, there can also be other layers between the plate body 1 and the heat conductor 2; the heat transfer relationship is as described above and will not be repeated here.

[0066] It should be noted that the technical solutions or features described in the above embodiments can be combined or supplemented with each other without conflict. The scope of protection of this application is not limited to the precise structures described in the above embodiments and shown in the accompanying drawings; all modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of protection of this application.

Claims

1. A heating plate assembly, characterized in that, The heating plate assembly includes a plate body (1), a heat-conducting component (2), and a heating component (3), wherein: The disk body (1) includes a disk body (12); the heat-conducting element (2) is arched relative to the disk body (12) to form a heat transfer cavity (11) with the disk body (12), the heat transfer cavity (11) is located in the area from the edge of the disk body (12) to the center of the disk body (12), and also extends along the circumference of the disk body (12); The heating element (3) is opposite to the heat-conducting element (2) and includes a cold end (31) and a hot end (32); both the cold end (31) and the hot end (32) are in contact with the bottom wall of the heat transfer cavity (11).

2. The heating plate assembly according to claim 1, characterized in that, The heat transfer cavity (11) is filled with a heat-conducting liquid; Alternatively, the shape of the heat-conducting element (2) is the same as the shape of the disk body (12).

3. A cooking utensil, characterized in that, The cooking appliance includes a container (20), a control panel, and a heating plate assembly (10) as described in any one of claims 1 to 2; the heat-conducting element (2) and the container (20) form a food processing cavity (201); the control panel is connected to the heating element (3) and controls the heating element (3) to heat the food in the food processing cavity (201).

4. The cooking utensil according to claim 3, characterized in that, The cooking appliance includes a knife assembly (4) and a drive assembly. The knife assembly (4) includes a blade (42). The control panel is connected to the drive assembly and controls the drive assembly to drive the blade (42) to rotate within the food processing chamber (201).

5. A heating plate assembly, characterized in that, The heating plate assembly includes a plate body (1), a heat-conducting component (2), and a heating component (3), wherein: The plate body (1) includes a plate body (12), which serves as the bottom of a container (20) that cooperates with the heating plate assembly. The heating element (3) includes a cold end (31) and a hot end (32). The cold end (31) and the hot end (32) are in contact with the plate body (12). The heat-conducting element (2) is opposite to the heat-generating element (3) and only covers the area where the disk body (12) contacts the hot end (32) to form a heat transfer cavity (11).

6. The heating plate assembly according to claim 5, characterized in that, The heat-conducting component (2) is arched relative to the disk body (12) so that there is only one heat transfer cavity (11); And / or, the height of the heat transfer cavity (11) relative to the disk body (12) is h, 1mm≤h≤2mm.

7. The heating plate assembly according to claim 5, characterized in that, Both the hot end (32) and the heat-conducting element (2) are arc-shaped.

8. The heating plate assembly according to claim 7, characterized in that, The difference between the central angle corresponding to the hot end (32) and the central angle corresponding to the heat-conducting component (2) is denoted as a, where 0 degrees ≤ a ≤ 10 degrees.

9. A cooking utensil, characterized in that, The cooking appliance includes the container (20), a control panel, and a heating plate assembly (10) according to any one of claims 5 to 8, wherein the plate body (12) and the container (20) form a food processing cavity (201); the control panel is connected to the heating element and controls the heating element (3) to heat the food in the food processing cavity (201).

10. The cooking utensil according to claim 9, characterized in that, The cooking appliance includes a knife assembly (4) and a drive assembly. The knife assembly (4) includes a blade (42). The control panel is connected to the drive assembly and controls the drive assembly to drive the blade (42) to rotate within the food processing chamber (201).

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