Steamer and cooking utensil
By optimizing the design of the perforated and raised parts of the steamer rack, the problem of water accumulation in the steamer rack is solved, the efficiency of steam passage and the stability of food are improved, and the cooking effect is ensured.
Patent Information
- Application Number
- CN202423193239.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-23
- Publication Date
- 2026-01-27
- Estimated Expiration
- 2034-12-23
AI Technical Summary
Existing steamers are prone to accumulating water during cooking, causing food to soak and affecting its taste and cooking efficiency.
The area of the hollowed-out section is designed to be 5 to 30 times the area of the support section. Combined with the height design of the protrusion, a height difference is formed to facilitate liquid flow, reduce water accumulation, enhance steam passage efficiency, and provide sufficient support area.
It effectively reduces water accumulation in the steamer, improves steam passage efficiency, ensures food stability and cooking quality, and prevents food from collapsing.
Smart Images
Figure CN223830892U_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of cooking utensil technology, and in particular to a steamer and cooking utensil. Background Technology
[0002] Steaming is a common cooking method in daily life. Water is added to a pot, a steamer rack is placed inside, and the food is placed on the rack and heated. The water in the pot turns into steam, which is used to heat the food. However, the steam releases heat as it evaporates and gradually turns into a liquid, causing water to accumulate in the steamer rack. The food is then submerged in the water, which ruins its texture. Utility Model Content
[0003] This application provides a steamer and cooking appliance to reduce the possibility of water accumulation in the steamer.
[0004] This application provides a steamer rack for use in cooking appliances. The steamer rack includes a first main body, which includes a support portion and a plurality of hollow portions. The hollow portions penetrate the first main body along the height direction of the steamer rack. In the projection along the height direction of the steamer rack, the area of the support portion is 'a', the total area of the hollow portions is 'b', and 5a≤b≤30a.
[0005] The solution provided in this application, by making the area of the perforated part 5 to 30 times the area of the supporting part, facilitates the transfer of steam to the side where the food is located through the perforated part, allowing for better contact between the steam and the food. Simultaneously, the relatively large area of the perforated part reduces the possibility of water accumulation in the steamer rack, allowing water to flow along the perforated part and reducing the likelihood of liquid accumulating on the side of the steamer rack facing the food. When water accumulates in the steamer rack, the food is easily soaked, affecting the cooking effect and resulting in a poor taste. When the area of the perforated part is less than 5 times the area of the supporting part, the perforated part is too small, affecting the efficiency of steam passage during cooking, thus impacting cooking efficiency. Furthermore, when the steam condenses into liquid, it easily accumulates in the steamer rack, causing water accumulation, which not only soaks the food but also increases the difficulty of placing and removing the steamer rack. When the area of the perforated part is more than 30 times the area of the supporting part, the perforated part is too large and the supporting part is too small. When the food is placed directly on the supporting part, the small contact area between the food and the supporting part can cause the food to collapse, damaging the food. Therefore, the area of the perforated part can be 5 to 30 times that of the support part. While having good steam passage efficiency, it can also reduce the possibility of water accumulation and give the steamer a sufficient contact area to reduce the possibility of damaging the food.
[0006] In one possible implementation, the support portion is provided with a protrusion that protrudes in a direction away from the bottom wall of the cooking appliance.
[0007] This design creates a height difference on the side of the support where food is placed, which facilitates liquid flow. As the liquid flows, it passes through the perforated part and can leave the side of the first main body facing the food, thus reducing the possibility of water accumulation in the first main body.
[0008] In one possible implementation, the height of the protrusion is 0.5 mm to 2 mm.
[0009] When the height of the protrusion is less than 0.5 mm, the protrusion is relatively small, resulting in a small height difference on the surface of the first main body and a poor effect on guiding water flow. When the height of the protrusion is greater than 2 mm, the protrusion is too large, resulting in an excessive height difference on the surface of the first main body. This reduces the contact area between the food and the first main body, making it easier to damage the food during cooking and causing it to collapse.
[0010] In one possible implementation, the first main body includes a plurality of the hollowed-out portions, each hollowed-out portion having an area of c, and 0.1 square centimeters ≤ c ≤ 4 square centimeters.
[0011] When the cross-sectional area of a single perforated section is less than 0.1 square centimeters, the area of each perforation is too small, resulting in poor steam and liquid throughput, which is not conducive to steam passage and drainage of accumulated water. When the cross-sectional area of a single perforated section is greater than 4 square centimeters, the cross-sectional area of each perforation is too large, leading to poor stability when placing food or utensils, and food may slip through the perforations. Therefore, the area of a single perforated section can be between 0.1 and 4 square centimeters. This design can achieve good steam passage efficiency while also providing good stability for food placed in the main body.
[0012] In one possible implementation, the total area of the cutout portion is between 94 square centimeters and 1214 square centimeters.
[0013] When the total area of the perforated section is less than 94 square centimeters, it is too small, resulting in low steam passage efficiency and hindering the drainage of water from the side of the main body facing the food. When the total area of the perforated section is greater than 1214 square centimeters, it is too large, providing insufficient support for the food when placing it on the surface.
[0014] In one possible implementation, the support portion includes a plurality of first support portions and a plurality of second support portions, the first support portions being connected to the second support portions and having an included angle between them, the diameter of the first support portion being 1 mm to 3 mm, and the diameter of the second support portion being 1 mm to 3 mm.
[0015] When the diameters of the first and second support parts are less than 1 mm, the diameters are too small, resulting in low structural strength and making the support parts prone to deformation during use. When the diameters of the first and second support parts are greater than 3 mm, the diameters are too large, affecting the area of the hollowed-out portion and increasing the material usage and cost of the support parts.
[0016] In one possible implementation, the steamer includes a second main body portion disposed circumferentially along the first main body portion and protruding along the height direction of the steamer.
[0017] The second main body can serve as a support structure to contact the bottom wall of the cooking appliance, so that there is a gap between the first main body and the bottom wall of the cooking appliance, thereby reducing the possibility that the liquid in the cooking container will come into direct contact with the food placed on the first main body during the cooking process.
[0018] In one possible implementation, along the height direction of the steamer, the second main body includes a first side and a second side, the first side being located on the side of the steamer away from the bottom wall of the cooking appliance, and the second side being located on the side of the steamer facing the bottom wall of the cooking appliance, and the cross-sectional area of the second main body gradually increases along the direction close to the second side.
[0019] The second main body can be a conical structure. The side of the second main body facing the bottom wall of the cooking appliance has a larger cross-sectional area, which increases the flow area and allows more steam to enter. As the cross-sectional area of the second main body gradually decreases, the steam converges in the middle. This design improves cooking efficiency.
[0020] In one possible implementation, the second main body is tilted relative to the height direction of the steamer, with an angle of inclination of 5° to 15°.
[0021] When the tilt angle of the second main body is too small, the change in the cross-sectional area of the second main body is small, resulting in a poor effect on increasing the steam flow area. When the tilt angle of the second main body is too large, the change in the cross-sectional area of the second main body is too large, resulting in a smaller cross-sectional area at the location of the first main body. This affects the area of the first main body, making it less suitable for placing food and utensils, and thus inconvenient to use.
[0022] This application also provides a cooking appliance, which includes the steamer described in any of the above embodiments.
[0023] This application provides a steamer and cooking utensil. The first main body of the steamer encloses a support portion and a perforated portion, with the perforated portion extending through the first main body along the height direction of the steamer. In the projection along the height direction of the steamer, the area of the support portion is 'a', and the total area of the perforated portion is 'b', where 5a ≤ b ≤ 30a. This design allows the first main body to stably support the food and utensils placed on it, while also increasing the steam circulation area and allowing water to drain out promptly through the perforated portion, reducing the possibility of food being soaked in water and improving cooking quality. Attached Figure Description
[0024] To more clearly illustrate the technical solutions of the embodiments of this application, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0025] Figure 1 This is a schematic diagram of a first embodiment of the steamer provided in this application.
[0026] Figure 2 This is a cross-sectional view of a second embodiment of the steamer provided in this application.
[0027] Figure 3 This is a cross-sectional view of a third embodiment of the steamer provided in this application.
[0028] Figure Labels
[0029] 1-First main body section;
[0030] 11-Support section;
[0031] 111 - Protrusion;
[0032] 112 - First support section;
[0033] 113 - Second support section;
[0034] 12-Openwork section;
[0035] 2-Second main body section. Detailed Implementation
[0036] To better understand the technical solution of this application, the embodiments of this application will be described in detail below with reference to the accompanying drawings.
[0037] It should be understood that the described embodiments are merely some, not all, of the embodiments in this application. All other embodiments obtained by those skilled in the art based on the embodiments in this application without inventive effort are within the scope of protection of this application.
[0038] The terminology used in the embodiments of this application is for the purpose of describing particular embodiments only and is not intended to be limiting of this application. The singular forms “a,” “the,” and “the” used in the embodiments of this application and the appended claims are also intended to include the plural forms unless the context clearly indicates otherwise.
[0039] It should be understood that the term "and / or" used in this article is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. Additionally, the character " / " in this article generally indicates that the preceding and following related objects have an "or" relationship.
[0040] like Figure 1 As shown, this application embodiment provides a steamer rack for use in cooking utensil. The steamer rack includes a first main body 1, which can be a mesh structure, used to place food or utensils. The first main body 1 includes a support part 11 and a plurality of hollow parts 12. The support part 11 is used to contact the food or utensils. The hollow parts 12 penetrate the first main body 1 along the height direction of the steamer rack. Furthermore, in the projection along the height direction of the steamer rack, the total area of the support part 11 is 'a', the total area of the hollow parts 12 is 'b', and 'a' and 'b' satisfy 5a ≤ b ≤ 30a.
[0041] In the solution provided by the embodiments of this application, the total area of the hollow part 12 of the steamer can be 5 to 30 times the total area of the support part 11. In one possible implementation, the total area of the hollow part 12 can be 5, 7, 9, 11, 13, 15, 17, 19, 21, 23, 25, 27, 29, 30 times that of the support part 11.
[0042] The solution provided in this application embodiment, by making the area of the perforated portion 12 5 to 30 times the area of the support portion 11, facilitates the transfer of steam through the perforated portion 12 to the side where the food is located, allowing for better contact between the steam and the food. Simultaneously, the relatively large area of the perforated portion 12 reduces the possibility of water accumulation in the steamer rack. The water can flow along the perforated portion 12, thereby reducing the possibility of liquid accumulating on the side of the steamer rack facing the food. When water accumulates in the steamer rack, the food is easily soaked, affecting the cooking effect and resulting in a poor taste. When the area of the perforated portion 12 is less than 5 times the area of the support portion 11, the area of the perforated portion 12 is too small, which affects the efficiency of steam passage during cooking, thus impacting cooking efficiency. Furthermore, when the steam condenses into liquid, it easily accumulates in the steamer rack, causing water accumulation, which not only soaks the food but also increases the difficulty of removing and placing the steamer rack. When the area of the perforated portion 12 is more than 30 times the area of the support portion 11, the area of the perforated portion 12 is too large and the area of the support portion 11 is too small. When food is placed directly on the support portion 11, the small contact area between the food and the support portion 11 can cause the food to collapse and be damaged. Therefore, the area of the perforated portion 12 can be 5 to 30 times the area of the support portion 11. This not only provides good steam passage efficiency but also reduces the possibility of water accumulation and ensures that the steamer has sufficient contact area, thus minimizing the possibility of food damage.
[0043] like Figure 2 As shown, in one possible embodiment, the support portion 11 is provided with a protrusion 111, which protrudes in a direction away from the bottom wall of the cooking appliance. That is, the protrusion 111 may protrude toward the side used to place food or utensils.
[0044] This design allows the support part 11 to form a height difference on the side where the food is placed, which facilitates the flow of liquid. During the flow, the liquid can pass through the hollow part 12 and leave the side of the first main body 1 facing the food, which helps to reduce the possibility of water accumulation in the first main body 1.
[0045] The protrusion 111 can be set by setting patterns on the support 11, or it can be woven from multiple strip materials.
[0046] In one possible implementation, the first main body 1 can be woven from iron wire. During weaving, at least two iron wires are first woven into a support structure, and then multiple support structures are arranged and fixed to form a support part 11. The part without a support structure forms a hollow part 12. Since the support structure is woven from at least two iron wires, the surface flatness of the support structure is relatively poor, resulting in an uneven surface with height differences. The raised areas can be used to form raised parts 111.
[0047] In one possible implementation, the cross-section of the support portion 11 can be wavy, so that the support portion 11 can bulge or recess along the height direction of the steaming grid.
[0048] like Figure 2 As shown, in one possible embodiment, the height of the protrusion 111 is from 0.5 mm to 2 mm. The protrusion height h of the protrusion 111 can be 0.5 mm, 0.6 mm, 0.7 mm, 0.8 mm, 0.9 mm, 1.0 mm, 1.1 mm, 1.2 mm, 1.3 mm, 1.4 mm, 1.5 mm, 1.6 mm, 1.7 mm, 1.8 mm, 1.9 mm, 2.0 mm, etc.
[0049] When the height of the protrusion 111 is less than 0.5 mm, the height of the protrusion 111 is relatively small, resulting in a small height difference on the surface of the first main body 1 and a poor effect on guiding the flow of accumulated water. When the height of the protrusion 111 is greater than 2 mm, the height of the protrusion 111 is too large, resulting in an excessive height difference on the surface of the first main body 1. This reduces the contact area between the food and the first main body 1, making it easier to damage the food during cooking and causing the food to collapse.
[0050] In one possible implementation, the protrusion 111 includes a plurality of hollow portions 12, the area of a single hollow portion 12 being c, and 0.1 square centimeters ≤ c ≤ 4 square centimeters. The area of a single hollow portion 12 can be 0.1 square centimeters, 0.5 square centimeters, 1.0 square centimeters, 1.5 square centimeters, 2.0 square centimeters, 2.5 square centimeters, 3.0 square centimeters, 3.5 square centimeters, 4.0 square centimeters, etc.
[0051] When the cross-sectional area of a single perforated portion 12 is less than 0.1 square centimeters, the area of each perforated portion 12 is too small, resulting in poor steam and liquid throughput, which is not conducive to steam passage and drainage of accumulated water. When the cross-sectional area of a single perforated portion 12 is greater than 4 square centimeters, the cross-sectional area of each perforated portion 12 is too large, leading to poor stability when placing food or utensils, and the food may slip off the perforated portion 12. Therefore, the area of a single perforated portion 12 can be between 0.1 square centimeters and 4 square centimeters. This design can achieve good steam throughput efficiency while also providing good stability for food placed in the first main body 1.
[0052] In one possible implementation, the total area of the cutout portion 12 is between 94 square centimeters and 1214 square centimeters. The total area of the cutout portion 12 can be 94 square centimeters, 100 square centimeters, 200 square centimeters, 300 square centimeters, 400 square centimeters, 500 square centimeters, 600 square centimeters, 700 square centimeters, 800 square centimeters, 900 square centimeters, 1000 square centimeters, 1100 square centimeters, 1200 square centimeters, 1214 square centimeters, etc.
[0053] When the total area of the perforated portion 12 is less than 94 square centimeters, the total area of the perforated portion 12 is too small. During use, the steam passage efficiency is low, and it is not conducive to the drainage of water accumulated on the side of the first main body 1 facing the food from the perforated portion 12. When the total area of the perforated portion 12 is greater than 1214 square centimeters, the total area of the perforated portion 12 is too large, and there is less support for the food when placing it.
[0054] In one possible implementation, two regions are randomly selected from the first main body 1, each with an area equal to one-sixteenth of the area of the first main body 1. The area ratios of the supporting portions 11 and the hollow portions 12 in the two regions are obtained respectively, and the difference between the two area ratios does not exceed 30%. For example, the two regions are the first region and the second region. The area ratio of the supporting portions 11 and the hollow portions 12 in the first region is m, and the area ratio of the supporting portions 11 and the hollow portions 12 in the second region is n. Then m and n satisfy 70%n≤m≤130%n, and 70%m≤n≤130%m. When the difference between the area ratios of the supporting portions 11 and the hollow portions 12 in the two regions exceeds 30%, it indicates that the hollow portions 12 of the first main body 1 are unevenly distributed. It is easy for some supporting portions 11 to be too large and the hollow portions 12 to be too small, that is, the area of the hollow portions 12 is insufficient. Therefore, water cannot be drained through the hollow portions 12 in time and will accumulate in the first main body 1, causing the food to be soaked in water, which will affect the taste of the cooked food. When the difference in the area ratio of the support portion 11 and the hollow portion 12 in the two regions does not exceed 30%, it indicates that the distribution of the support portion 11 and the hollow portion 12 in the first main body 1 is relatively uniform, thus reducing the possibility of water accumulation in the first main body 1.
[0055] like Figure 1As shown, in one possible embodiment, the support portion 11 includes a first support portion 112 and a second support portion 113, with an included angle between the first support portion 112 and the second support portion 113. Multiple first support portions 112 and multiple second support portions 113 are interconnected to form a mesh structure. The diameter of the first support portion 112 is 1 mm to 3 mm, and the diameter of the second support portion 113 is 1 mm to 3 mm. The diameter of the first support portion 112 can be 1.0 mm, 1.2 mm, 1.4 mm, 1.6 mm, 1.8 mm, 2.0 mm, 2.2 mm, 2.4 mm, 2.6 mm, 2.8 mm, 3.0 mm, etc. The diameter of the second support portion 113 can be 1.0 mm, 1.2 mm, 1.4 mm, 1.6 mm, 1.8 mm, 2.0 mm, 2.2 mm, 2.4 mm, 2.6 mm, 2.8 mm, 3.0 mm, etc.
[0056] When the diameters of the first support portion 112 and the second support portion 113 are less than 1 mm, the diameter of the support portion 11 is too small, resulting in low structural strength and easy deformation during use. When the diameters of the first support portion 112 and the second support portion 113 are greater than 3 mm, the diameter of the support portion 11 is too large, which will affect the area of the hollow portion 12 and increase the material usage and cost of the support portion 11.
[0057] In one possible implementation, the diameter of the steaming rack is between 12 cm and 40 cm. The projection of the steaming rack along the height direction can be circular. The diameter d of the steaming rack can be 12 cm, 14 cm, 16 cm, 18 cm, 20 cm, 22 cm, 24 cm, 26 cm, 28 cm, 30 cm, 32 cm, 34 cm, 36 cm, 38 cm, 40 cm, etc.
[0058] When the diameter of the steamer rack is less than 12 cm, the rack is too small to easily hold food or utensils. When the diameter of the steamer rack is greater than 40 cm, the rack is too large to easily hold cooking utensils.
[0059] like Figure 2 As shown, in one possible implementation, the steamer includes a second main body 2, which is disposed circumferentially along the first main body 1, and the second main body 2 may protrude along the height direction of the steamer.
[0060] The second main body 2 can serve as a support structure to contact the bottom wall of the cooking appliance, so that there is a gap between the first main body 1 and the bottom wall of the cooking appliance, thereby reducing the possibility that the liquid in the cooking container will directly contact the food placed on the first main body 1 during the cooking process.
[0061] The second main body 2 can be a cylindrical structure, and the first main body 1 is located inside the second main body 2.
[0062] This design allows the second main body 2 to easily gather steam, thereby improving cooking efficiency.
[0063] like Figure 3 As shown, in one possible implementation, along the height direction of the steamer rack, the second main body 2 includes a first side and a second side. The first side is located on the side of the steamer rack away from the cooking appliance, and the second side is located on the side of the steamer rack facing the bottom wall of the cooking appliance. The cross-sectional area of the second main body 2 gradually increases along the direction approaching the second side.
[0064] The second main body 2 can be a conical structure. The side of the second main body 2 facing the bottom wall of the cooking appliance has a larger cross-sectional area, which increases the flow area of the second main body 2 and allows more steam to enter. As the cross-sectional area of the second main body 2 gradually decreases, the steam converges in the middle. This design helps improve cooking efficiency.
[0065] like Figure 3 As shown, in one possible embodiment, the second main body 2 is inclined relative to the height direction of the steaming rack, and the angle of inclination can be from 5° to 15°. The included angle α between the second main body 2 and the height direction of the steaming rack can be 5°, 6°, 7°, 8°, 9°, 10°, 11°, 12°, 13°, 14°, 15°, etc.
[0066] When the tilt angle of the second main body 2 is too small, the change in the cross-sectional area of the second main body 2 is small, resulting in a poor effect on increasing the steam flow area. When the tilt angle of the second main body 2 is too large, the change in the cross-sectional area of the second main body 2 is too large, resulting in a smaller cross-sectional area at the location of the first main body 1. This affects the area of the first main body 1, making the area of the first main body 1 used for placing food and utensils smaller and inconvenient to use.
[0067] Along the height direction of the steamer, the dimensions of the second main body 2 can be from 4 cm to 13 cm. The distance from the first main body 1 to the first side can be from 3 cm to 10 cm, and the distance from the first main body 1 to the second side can be from 1 cm to 3 cm.
[0068] This design allows for a gap between the steamer rack and the bottom wall of the cooking appliance, reducing the likelihood of food placed on the first main body 1 coming into direct contact with the liquid inside the cooking container during cooking. Simultaneously, sufficient space is provided above the first main body 1 for holding the food.
[0069] Based on the steamer racks involved in the above embodiments, this application also provides a cooking utensil, which can be a steamer, pressure cooker, etc. The cooking utensil includes a steamer rack, which can be any of the steamer racks involved in the above embodiments. Since the steamer rack has the above technical effects, the cooking utensil including the steamer rack also has the corresponding technical effects, which will not be elaborated here.
[0070] This application provides a steamer and cooking utensil. The first main body 1 of the steamer encloses a support part 11 and a perforated part 12, with the perforated part 12 penetrating the first main body 1 along the height direction of the steamer. In the projection along the height direction of the steamer, the area of the support part 11 is 'a', and the total area of the perforated part 12 is 'b', where 5a ≤ b ≤ 30a. This design allows the first main body 1 to stably support the food and utensils placed on it, while also increasing the steam circulation area and allowing water to drain out promptly through the perforated part 12, reducing the possibility of food being soaked in water and improving cooking quality.
Claims
1. A steamer rack, used in cooking utensil, characterized in that, The steamer includes a first main body (1), which includes a support (11) and a plurality of hollowed-out portions (12). The hollowed-out portions (12) penetrate the first main body (1) along the height direction of the steamer. In the projection along the height direction of the steamer, the area of the support (11) is a, the total area of the hollowed-out portions (12) is b, and 5a≤b≤30a.
2. The steamer according to claim 1, characterized in that, The support (11) is provided with a protrusion (111) which protrudes in a direction away from the bottom wall of the cooking appliance.
3. The steamer according to claim 2, characterized in that, The height of the protrusion (111) is 0.5 mm to 2 mm.
4. The steamer according to claim 1, characterized in that, The first main body (1) includes a plurality of the hollowed-out portions (12), each of which has an area of c, and 0.1 square centimeters ≤ c ≤ 4 square centimeters.
5. The steamer according to claim 1, characterized in that, The total area of the hollowed-out portion (12) is between 94 square centimeters and 1214 square centimeters.
6. The steamer according to any one of claims 1 to 5, characterized in that, The support portion (11) includes a plurality of first support portions (112) and a plurality of second support portions (113). The first support portions (112) are connected to the second support portions (113), and there is an included angle between the first support portions (112) and the second support portions (113). The diameter of the first support portion (112) is 1 mm to 3 mm, and the diameter of the second support portion (113) is 1 mm to 3 mm.
7. The steamer according to any one of claims 1 to 5, characterized in that, The steamer includes a second main body (2), which is arranged circumferentially along the first main body (1) and protrudes along the height direction of the steamer.
8. The steamer according to claim 7, characterized in that, Along the height direction of the steamer, the second main body (2) includes a first side and a second side. The first side is located on the side of the steamer away from the bottom wall of the cooking appliance, and the second side is located on the side of the steamer facing the bottom wall of the cooking appliance. Along the direction close to the second side, the cross-sectional area of the second main body (2) gradually increases.
9. The steamer according to claim 8, characterized in that, The second main body (2) is inclined relative to the height direction of the steamer, and the inclination angle is 5° to 15°.
10. A cooking utensil, characterized in that, The cooking appliance includes the steamer according to any one of claims 1 to 9.