Rice draining electric cooker with closed plate structure
By introducing a closed-plate structure into the rice cooker, the steam clusters or steam layers in the water vapor space are used to displace the water level, achieving complete separation of rice water and cooked rice. This solves the problem of damp rice in existing rice cookers, improves the quality of drained rice, and reduces production costs.
Patent Information
- Application Number
- CN202520163871.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-23
- Publication Date
- 2026-02-17
- Estimated Expiration
- 2035-01-23
AI Technical Summary
Existing rice cookers cannot completely separate rice from rice water during the rice cooking stage, resulting in loose rice on top and wet rice at the bottom, failing to achieve high-quality drained rice.
The rice cooker with a closed-plate structure separates the rice water from the cooked rice by setting a closed plate between the cooking pot and the bottom of the steaming rack. The closed plate has holes to enhance the isolation effect of the water vapor space. The steam clusters or steam layers in the water vapor space displace the water level, achieving complete separation of rice water and cooked rice.
It effectively improves the quality of drained rice, ensuring that the bottom layer of rice is not wetted by rice water, and does not require a complex structure, thus reducing production costs and improving reliability.
Smart Images
Figure CN223913917U_ABST
Abstract
Description
Technical Field
[0001] This utility model belongs to the field of kitchen appliance manufacturing, specifically a rice cooker with a closed tray structure for draining rice. Background Technology
[0002] See Figure 1 This is a common type of rice cooker on the market that uses a draining method. The diagram shows the following markings: 100 is the pot body, 200 is the cooking pot, 300 is the steaming pot, 400 is the heating plate, 500 is the rice water, 600 is the rice water foam, and 700 is the cooked rice. Because this type of rice cooker cannot completely separate the rice from the rice water during the steaming stage, the rice at the bottom of the steaming pot is soaked in the rice water foam, resulting in a loose upper layer and a still-wet lower layer of cooked rice, failing to achieve the desired high-quality drained rice. Utility Model Content
[0003] The purpose of this utility model is to address the shortcomings of existing rice cookers with a closed-plate structure, and to provide a rice cooker with a closed-plate structure for draining rice. The technical solution is as follows:
[0004] See Figure 2 , Figures 3a to 3f A closed-plate rice cooker with a rice draining mechanism is disclosed. Its main structure includes a pot body, a pot liner, a cooking pot, a steaming rack, an electric heating element, a temperature sensor, and a control system. The characteristic feature is that it also includes a closed plate located between the bottom of the cooking pot and the bottom of the steaming rack. The surface of the closed plate has several holes for water vapor and water to pass through. The edge of the closed plate is in close contact with the side wall of the cooking pot to form a closed plate structure, thereby isolating the lower part of the cooking pot into a relatively enclosed water vapor space.
[0005] The closed disc has one or more holes on its surface, and the shape of the holes is not limited.
[0006] The following are six typical disk sealing structures for closed disks:
[0007] See Figure 3a and Figure 3b The corresponding part of the side wall of the rice cooker and the edge of the sealed plate are tapered inward to form a lower side wall with a slightly smaller diameter. The transition part between the upper and lower side walls forms a step. The edge of the sealed plate and the step of the side wall of the rice cooker are tightly overlapped to form a plate seal structure.
[0008] Figure 3b The enclosed tray shown is equipped with several upper support feet that support the bottom of the steamer compartment.
[0009] See Figure 3c A concave inner ring with a reduced diameter is set on the side wall of the rice cooker, corresponding to the edge of the sealing plate. The edge of the sealing plate and the concave inner ring on the rice cooker are tightly overlapped to form a plate sealing structure.
[0010] See Figure 3d and Figure 3e A sealing ring is tightly nested on the edge of the closed plate, and the tight sliding contact between the outer surface of the sealing ring and the inner wall of the rice cooker constitutes the sealing structure.
[0011] Figure 3d The enclosed plate shown has several lower support feet on its lower surface that support the bottom of the rice cooker.
[0012] Figure 3e The enclosed plate shown has a slightly convex shape, and several upper support feet are provided on the upper surface of the enclosed plate to support the bottom of the steaming grid. The upper support feet also serve as handles, making it easier to put the enclosed plate into or take it out of the rice cooker.
[0013] See Figure 3f The sealed plate has a slightly concave shape, and the diameter of the sealed plate matches the inner diameter of the transition part between the side wall and the bottom of the spherical rice cooker. The edge of the sealed plate fits tightly with the transition part between the side wall and the bottom of the rice cooker to form a sealed plate structure.
[0014] The disc sealing structure may also include a flexible rubber ring disposed along the edge of the sealing disc to enhance sealing performance.
[0015] In fact, there are many other different forms of specific structures that form a disc seal, which will not be listed here.
[0016] The key function of the sealing plate is to isolate the lower part of the rice cooker into a relatively enclosed steam space. The only way for the steam to rise in this space is through the holes on the sealing plate. These holes obstruct the upward movement of steam generated by the vigorous boiling water. The large amount of steam trapped in this steam space forms a steam cloud or layer, which displaces some of the water volume in the rice cooker, thereby raising the boiling water level. This additional increase in the boiling water level ensures better soaking and cooking of the rice and paves the way for the complete separation of rice water and cooked rice during the subsequent draining stage.
[0017] The electric heating device includes a high-frequency induction coil for induction heating of the bottom of the rice cooker.
[0018] A fan and air duct for forced rapid cooling of the electric heating device can be installed at the bottom of the pot body.
[0019] The main working mechanism of a rice cooker with a closed-plate structure is:
[0020] See Figure 4a Before cooking the rice, add water to the rice cooker according to the amount of rice and fill it to the specified level. Then, place the sealed plate and the steamer containing the rice in the rice cooker. At this time, the water level should be about 3-15 mm lower than the top surface of the rice.
[0021] See Figure 4b During the rice cooking stage, the water in the rice cooker is heated to a vigorous boil. Due to the effect of the sealed plate, the steam in the water vapor space can only rise and escape through the holes on the sealed plate. A large amount of steam is also blocked by the holes. Therefore, the water vapor formed by the vigorous boiling will gradually accumulate into a steam cloud or steam layer in the water vapor space, thereby occupying part of the water volume. This causes the water level of the boiling water to be significantly raised above the surface of the rice, thus forming boiling water for cooking rice. At the same time as the water is boiling vigorously, the control system starts timing the rice cooking time.
[0022] See Figure 4c During the rice draining stage, when the cooking timer expires and the rice is about 80% cooked, the system stops supplying power to the electric heating device or greatly reduces its heating power. At the same time, the control system starts the timing for the rice draining stage. When the rice water in the rice cooker stops boiling violently, the steam clusters or steam layers that have accumulated in the water vapor space gradually disappear, and the rice water level begins to drop, entering the rice draining stage. Since some water is absorbed by the rice and some is evaporated, by the end of the rice draining stage, the rice water level will have dropped significantly below the bottom of the steaming rack, achieving complete separation of rice water and cooked rice.
[0023] During the rice steaming stage, after the rice draining stage, the rice is steamed again at a lower heat power while the steaming timer starts. Since the rice water only boils slightly, steam does not accumulate in large quantities in the water space, and the water level of the rice water remains below the bottom of the steaming rack. When the steaming timer expires, the rice is thoroughly cooked. Because the rice water and rice are completely separated during the steaming stage, the bottom layer of rice is not moistened by rice water and foam, thus solving the defect of the bottom layer of rice in existing rice draining rice cookers being wet and not loose, thereby significantly improving the quality of drained rice.
[0024] To elaborate further:
[0025] Firstly, you can make slight adjustments to the rice cooking timer. If you set the rice cooking timer to a shorter time, the cooked rice will be slightly firmer. If you set the rice cooking timer to a longer time, the cooked rice will be slightly softer.
[0026] Secondly, see Figure 7 A fan and air duct can be installed at the bottom of the rice cooker. The fan is turned on at the same time as the rice draining stage. The fan blows the cold air outside the rice cooker towards the heating element and the bottom of the rice cooker, which enhances the cooling effect of the boiling rice water in the rice cooker, thereby speeding up the rice draining process, shortening the draining stage time, and making the top and bottom layers of rice in the cooked rice more uniform in terms of looseness.
[0027] Brief description of the working mechanism: Due to the function of the sealed plate, the water level before cooking can be lower than the surface of the rice, laying the foundation for the complete separation of rice water and cooked rice. When the water vapor generated by the vigorous boiling inside the rice cooker can only escape through the holes on the sealed plate, a relatively large amount of water vapor remains trapped in the water vapor space of the rice cooker, accumulating into steam clusters or layers. This occupies part of the water space inside the rice cooker, causing the water level in the rice cooker to rise additionally. The raised boiling water level is significantly higher than the surface of the rice. This extra height of boiling water during cooking serves as a subsequent step for the rice water level to drop below the bottom of the steaming grid after draining, ensuring the complete separation of rice water and cooked rice.
[0028] The beneficial effects of this utility model are:
[0029] 1. This invention solves the problem that the bottom layer of rice cooked in existing rice cookers is not loose enough.
[0030] 2. No need for a dedicated rice water valve, rice water channel, or external rice water box, nor for a complex structure such as a dedicated rice steaming basket lifting device, or even any other additional auxiliary devices, which can significantly reduce the production cost of rice cookers.
[0031] 3. It only uses the power supply to the heating device to turn on and off and control the power at each stage of cooking, so that the rice water and rice are completely separated. Since there are no complicated mechanisms such as rice water solenoid valve and rice steaming basket position lifting, the reliability of the rice draining rice cooker is improved. Attached Figure Description
[0032] Figure 1 This is a structural diagram of a popular rice cooker on the market.
[0033] Figure 2 This is a schematic diagram of the basic structure of the technical solution and embodiment one of this utility model.
[0034] Figures 3a to 3f These are schematic diagrams of six typical forms of closed disks.
[0035] Figure 4a Figure 4b and Figure 4c The diagrams show the water in the steam space of the rice cooker at three different time points: before cooking, before draining the rice, and before steaming the rice. They also show the water level in the steamer basket after draining the rice, the water level in the rice water, and the rice water level after draining the rice.
[0036] Figure 5 This is a schematic diagram of the structure of a specific embodiment two of the rice cooker of this utility model.
[0037] Figure 6 This is a structural schematic diagram of a specific embodiment three of the rice cooker of this utility model.
[0038] Figure 7 This is a structural schematic diagram of a specific embodiment four of the rice cooker of this utility model.
[0039] Figure 1 The attached diagram is labeled as follows: 100 is the pot body, 200 is the outer pot, 300 is the inner pot, 400 is the heating plate, 500 is the rice water, 600 is the rice water foam, and 700 is the cooked rice.
[0040] Figures 2 to 7 The attached diagram is labeled as follows: 1 is the closed plate, 1-1 is the plate surface, 1-2 is the edge of the plate, 1-3 is the hole in the plate, 1-4 is the upper support foot, 1-5 is the lower support foot, 2 is the rice cooker, 2-1 is the side wall of the rice cooker, 2-1-1 is the step on the side wall of the rice cooker, 2-1-2 is the side wall protrusion or the transition between the side wall and the bottom of the rice cooker with a spherical bottom, 2-3 is the steam space of the rice cooker, 3 is the steam rack, 3-1 is the side wall of the steam rack, 3-2-0 is the bottom of the steam rack, 4 is the electric heating device, 4-1 is the electromagnetic induction coil, 5 is the control system, 6-1 is the bottom temperature sensor, 6-2 is the lid temperature sensor, 7 is the control panel, 8 is the lid, 9 is the fan, 10 is the air duct, 20 is the pot body, and 21 is the inner lining of the pot.
[0041] 3-0 is rice, 3-20 is water, 3-21 is the water level line, 3-22 is the steam cluster or steam layer, 3-30 is rice water, and 3-31 is the rice water level line. Detailed Implementation
[0042] The present invention will be further described below with reference to the accompanying drawings and embodiments. Specific Implementation Example 1:
[0043] like Figure 2 As shown: The main structure of the rice cooker includes a pot body 20, a rice cooker 2, a rice steamer 3, a heating plate 4, a control system 6, a bottom temperature sensor 6-1, a lid temperature sensor 6-2, an operation panel 7, and a lid 8.
[0044] The disc sealing structure in this embodiment adopts an attached... Figure 3a The form is that the corresponding part of the side wall of the rice cooker and the edge of the closed plate are tapered inward to form a lower side wall with a slightly smaller diameter. The transition part between the upper and lower side walls forms a step. The edge of the closed plate and the step on the rice cooker are closely overlapped to form a plate seal structure.
[0045] The main rice cooking process in the specific embodiment is as follows:
[0046] See Figure 4a Before cooking rice, add water to the rice cooker according to the amount of rice, and place a sealed plate and a steamer rack containing rice inside. At this time, the water level should be about 3-15 mm below the top surface of the rice.
[0047] See Figure 4b During the rice cooking stage, the water in the rice cooker is heated to a vigorous boil. Due to the action of the sealing plate, the water level is raised above the surface of the rice to form boiling water for cooking. While the water is boiling vigorously, the control system starts timing the rice cooking time.
[0048] See Figure 4c During the rice draining stage, when the rice cooking timer expires and the rice is about 80% cooked, the system stops supplying power to the electric heating device or greatly reduces the heating power. At the same time, the control system starts the rice draining stage timing. When the rice water in the rice cooker stops boiling violently and the water level drops significantly below the bottom of the rice steamer basket, the rice and rice water are completely separated.
[0049] During the rice steaming stage, after the rice draining stage, the electric heating plate is powered by a smaller heat output. The steam generated by the rice water steams the rice until it is fully cooked, and the rice draining process is complete.
[0050] Because the rice and rice water are completely separated during the steaming stage, the bottom layer of rice is not moistened by rice water and foam, thus solving the defect that the bottom layer of rice cooked in existing rice cookers is not moist and loose enough, and significantly improving the quality of rice. Specific Implementation Example 2:
[0051] like Figure 5 As shown: The difference between this embodiment and Embodiment 1 is that the disc sealing structure in this embodiment adopts an additional... Figure 3e One method is to use an electromagnetic induction coil as the heating element at the bottom of the pot, which heats the rice cooker using electromagnetic induction. The advantage of this method is that electromagnetic induction heating has almost no thermal inertia, which greatly speeds up the rice draining process.
[0052] The main cooking process in this embodiment is basically the same as in embodiment one. The only difference is that, because the time for draining the rice is greatly shortened, the looseness of the bottom layer of rice and the top layer of rice in the cooked drained rice is more consistent. Specific Implementation Example 3:
[0053] like Figure 6 As shown: The difference between this embodiment and Embodiment 1 is that the disc sealing structure in this embodiment adopts an additional... Figure 3d In this form, the enclosed tray is supported by three support legs in the lower space of the rice cooker.
[0054] The main cooking process in Specific Embodiment 3 is basically the same as that in Embodiment 1, and will not be repeated here. Specific Implementation Example 4:
[0055] like Figure 7As shown: The difference between this embodiment and Embodiment 1 is that the disc sealing structure adopts an additional... Figure 3b In one design, three support feet on the upper surface of the sealed tray support the steaming rack. Their function is to use the weight of the steaming rack to apply pressure to the sealed tray, enhancing the sealing performance between its edge and the side wall step of the rice cooker. Another function of the support feet is to also serve as handles, making it easier to put the sealed tray into or take it out of the rice cooker. Secondly, a fan and corresponding air duct are set in the lower space of the rice cooker body. The fan starts to operate during the rice draining stage, which accelerates the heat dissipation and cooling of the boiling rice water in the rice cooker, thereby speeding up the rice draining process.
[0056] The main cooking process in this specific embodiment is basically the same as that in Embodiment 1. The only difference is that the time for draining the rice can be greatly reduced, which makes the looseness of the bottom layer of drained rice and the top layer of drained rice more consistent.
[0057] It should be noted that the specification and accompanying drawings only provide preferred embodiments of the present invention and are not limited to the embodiments described herein. These embodiments are not intended to impose additional limitations on the content of the present invention; their purpose is to provide a more thorough and comprehensive understanding of the disclosure of the present invention. Furthermore, the above-described technical features can be combined with each other to form various embodiments not listed above, all of which are considered to be within the scope of the present invention specification. Moreover, those skilled in the art can make improvements or modifications based on the above description, and all such improvements and modifications should fall within the protection scope of the appended claims.
Claims
1. A closed-type rice cooker with a rice draining mechanism, the main structure of which includes a pot body (20), a pot inner lining (21), a rice cooker (2), a steamer (3), an electric heating device (4), a control system (5), and a temperature sensor (6), characterized in that: It also includes a closed plate (1) located between the bottom of the rice cooker (2-2) and the bottom of the rice steamer (3-2). The closed plate has several holes (1-3) on its surface (1-1). The edge (1-2) of the closed plate is in close contact with the side wall (2-1) of the rice cooker to form a plate sealing structure (12). The closed plate (1) isolates a water vapor space (2-3) in the lower part of the rice cooker.
2. The rice cooker with a closed-plate structure for draining rice according to claim 1, characterized in that: The rice cooker's side wall (2-1) has a side wall step (2-1-1) formed by diameter contraction at the contact point with the edge of the closed plate (1-2), or a side wall protrusion (2-1-2) formed by diameter contraction at the contact point with the side wall (2-1) of the rice cooker. The close overlap between the edge of the closed plate (1-2) and the side wall step (2-1-1) or the close overlap with the side wall protrusion (2-1-2) constitutes a plate sealing structure (12).
3. The rice cooker with a closed-plate structure for draining rice according to claim 1, characterized in that: The diameter of the closed plate (1-1) matches the inner diameter of the transition part between the side wall and the bottom of the spherical pot-bottom rice cooker. The edge (1-2) of the closed plate is tightly fitted with the transition part between the side wall and the bottom of the rice cooker to form a plate-sealing structure (12).
4. The rice cooker with a closed-type disc structure according to claim 1, characterized in that: A sealing ring (12-0) is tightly nested on the edge (1-2) of the closed plate. The tight fit between the outer surface of the sealing ring (12-0) and the inner wall (2-1) of the rice cooker forms the sealing structure (12). The sealing ring (12-0) and the closed plate (1) are a separable integral structure.
5. A rice cooker with a closed-type tray structure for draining rice according to claim 1, characterized in that: The surface (1-1) of the closed disk is flat, slightly convex, or slightly concave.
6. The rice cooker with a closed-plate structure for draining rice according to claim 1, characterized in that: The upper surface of the closed plate (1-1) may have several upper support feet (1-4) that support the bottom of the rice steamer grid, and the lower surface of the closed plate (1-1) may have several lower support feet (1-5) that contact the bottom of the rice cooker.
7. A rice cooker with a closed-plate structure for draining rice according to claim 1, characterized in that: The edge (1-2) of the sealing disc may also include a flexible rubber ring (12-1) for increasing sealing performance; the flexible rubber ring (12-1) and the sealing disc (1) are separable integral structures.
8. A rice cooker with a closed-plate structure for draining rice according to claim 1, characterized in that: The electric heating device (4) includes a high-frequency induction coil (4-2) for induction heating of the bottom of the rice cooker (2).
9. A rice cooker with a closed-type tray structure for draining rice according to claim 1, characterized in that: Alternatively, a fan (9) and an air duct (10) for forced rapid cooling of the electric heating device (4) may be installed at the bottom of the pot body (20).