Pot container and cooking utensil

Abstract

The pot container comprises at least one pot base body and a pot combination body, the pot combination body is connected to the at least one pot base body to form a pot body with a containing cavity, the pot combination body comprises a pot main body and at least one local function body, and the material of the pot main body is different from that of the local function body. The pot body is provided with at least one groove, each local functional body is filled in the corresponding groove and combined with the pot body, and every two adjacent local functional bodies or the adjacent part of a single local functional body is arranged in a spaced mode in at least one of the radial direction, the circumferential direction and the height direction of the pot body. A local temperature difference area is formed on the inner surface of the pot container. According to the utility model, when the pot liner is heated, the inner surface of the pot liner can generate an obvious temperature gradient, and heat convection in the pot is accelerated and violent by utilizing the temperature gradient, so that liquid and food materials in the pot are boiled and turned over more sufficiently, the food materials are heated more uniformly, and the cooking effect consistency of food is better.

Description

Technical Field

[0001] This application relates to the technical field of kitchen appliances, and more specifically to a pot inner pot and a cooking utensil. Background Technology

[0002] Existing cooking appliances such as regular rice cookers, electric stoves, IH rice cookers, and induction cookers are generally equipped with a heatable inner pot. These inner pots are typically composed of single, double, or multiple layers of substrate, sometimes with a coating on the surface. However, regardless of the substrate or coating, the thickness of each layer is essentially the same throughout the inner pot. This results in a generally uniform thickness of the inner pot, leading to a smooth inner and outer surface and even heat conduction. When the inner pot is heated, the uniform heat transfer and temperature distribution across the inner surface at similar heights result in slow convection currents, limited convection zones, insufficient boiling and tumbling of food, and inconsistent cooking outcomes.

[0003] Therefore, a pot inner liner and cooking utensil are needed to at least partially solve the above problems. Utility Model Content

[0004] The description of this utility model introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This description is not intended to limit the key features and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0005] To at least partially solve the above problems, this utility model provides a pot inner liner for cooking utensils, the pot inner liner comprising:

[0006] At least one pot base; and

[0007] A pot assembly is connected to at least one pot base to form a pot body with a receiving cavity. The pot assembly includes a pot body and at least one partial functional body. The pot body is made of a different material from the partial functional body, and the pot body has at least one groove. Each partial functional body fills a corresponding groove and is attached to the pot body.

[0008] Wherein, two adjacent local functional bodies or adjacent portions of a single local functional body are arranged at least one of the radial, circumferential and height directions of the pot body to form a local temperature difference region on the inner surface of the pot liner.

[0009] According to this design, the inner surface of the pot's inner pot can have a first temperature zone corresponding to a local functional element and a second temperature zone corresponding to a portion of the main pot body within the interval of the local functional elements. When the pot's inner pot is heated, due to the adjustment of heat distribution by the local functional elements, there is a significant temperature difference between the first and second temperature zones of the pot's inner pot, thus forming a local temperature difference region between the two areas, which can generate a significant temperature gradient. Utilizing this temperature gradient promotes faster and more intense heat convection within the pot, resulting in more thorough boiling and churning of the liquid and ingredients, more even heating of the ingredients, and better consistency in the cooking effect of the food.

[0010] Optionally, the local functional body is a heat-concentrating body, a heat-insulating body, a magnetizing body, or a magnetic shield. According to this scheme, the local functional body can adjust the heat distribution to form the local temperature difference region by changing the heat transfer path or changing the distribution of the magnetic field. The heat-concentrating body can concentrate the heat of the pot base, the heat-insulating body can block the heat of the pot base, the magnetizing body can concentrate some of the magnetic field lines to generate a large amount of heat, and the magnetic shield can prevent magnetic field lines from passing through to avoid generating heat.

[0011] Optionally, the groove is recessed from the outer surface of the pot body, the pot body is a heat conductor, and the local functional body is a heat-concentrating body, a heat-insulating body, or a magnetic concentrator. According to this solution, the local functional body is located on the outside of the pot body. The local functional body concentrates or blocks heat from the heating device, or generates heat through electromagnetic heating, resulting in a temperature difference between the local functional body and the pot body. Alternatively, the pot body is a magnetic conductor, and the local functional body is a magnetic concentrator or a magnetic shield. According to this solution, the local functional body is located on the outside of the pot body. The local functional body generates a large amount of heat by concentrating magnetic lines of force or does not generate heat by shielding magnetic lines of force, resulting in a temperature difference between the local functional body and the pot body.

[0012] Optionally, the groove is recessed from the inner surface of the pot body, the pot body is a heat conductor, and the local functional body is a heat-concentrating body or a heat-insulating body. According to this solution, the local functional body is located inside the pot body, and it concentrates or blocks heat from the pot body, resulting in a temperature difference between the local functional body and the pot body. Alternatively, the pot body is a magnetic conductor, and the local functional body is a heat-concentrating body, a heat-insulating body, or a magnetic concentrator. According to this solution, the local functional body is located inside the pot body, and it concentrates or blocks heat from the pot body, or it generates a large amount of heat through electromagnetic heating, resulting in a temperature difference between the local functional body and the pot body.

[0013] Optionally, the at least one pot base includes an inner pot base, which is located inside the pot assembly and serves as a heat conductor. According to this design, the inner pot base can conduct heat from the pot body and / or its functional components to the food.

[0014] Optionally, the material of the inner pot substrate is stainless steel, titanium, or ceramic. According to this solution, the inner surface of the pot has better non-stick properties, achieving coating-free non-stick operation.

[0015] The pot body has a recessed portion on its side, extending from its inner surface, forming a cavity between the pot body and the inner pot base. According to this design, for cooking appliances without heating on the side of the inner pot, by providing a cavity, the side of the inner pot can have a heat-insulating function, preventing heat from the inside of the inner pot from dissipating from its side and ensuring the cooking temperature of the food inside the inner pot.

[0016] Optionally, the pot body is a heat conductor, and the local functional body is a heat collector. The difference ΔW between the thermal conductivity of the heat collector and the thermal conductivity of the pot body is ΔW ≥ 20 W / (m·K). According to this scheme, the heat collector has a significantly different thermal conductivity than the pot body. The heat collected by the heat collector can make the temperature gradient in the local temperature difference area more obvious, thus achieving a better heat convection effect.

[0017] The main body of the pot is a magnetic conductor, and the local functional body is a magnetic focusing body. The difference between the relative permeability of the magnetic focusing body and the relative permeability of the main body of the pot is Δμ. r For Δμ r ≥100. According to this scheme, the magnetic conductivity of the magnet is significantly different from that of the pot body. The heat generated by the magnet can make the temperature gradient in the local temperature difference area more obvious, thus achieving a better heat convection effect.

[0018] Optionally, the pot assembly has a functional setting area for arranging the local functional body, wherein the local functional body is a heat-concentrating body or a magnetic-concentrating body and occupies 40% to 80% of the area in the functional setting area. Alternatively, the local functional body is a heat-insulating body or a magnetic shielding body and occupies 10% to 50% of the area in the functional setting area.

[0019] According to this scheme, the area of ​​the heat-concentrating body or magnet is set to a larger proportion, while the area of ​​the heat-insulating body or magnetic shielding body is set to a smaller proportion, so that the heat of the pot as a whole can meet the cooking needs while ensuring the overall heating effect and local convection effect.

[0020] Optionally, the local functional body is a heat-concentrating body or a magnetizing body, and there is a distance s between two adjacent local functional bodies or between adjacent parts of a single local functional body, the distance s being 5mm to 85mm. Alternatively, the local functional body is a heat-insulating body or a magnetic shielding body, and there is a distance s between two self-spaced contour edges of the local functional body, the distance s being 5mm to 85mm. According to this solution, the inner surface of the pot can obtain a temperature gradient within the desired temperature range in the local temperature difference region, the liquid and food in the pot can tumble more thoroughly, which can meet the cooking requirements and result in better consistency in the cooking effect of the food.

[0021] Optionally, the pot body has a functional setting area for arranging the local functional elements, and the surface of the pot body at least in the functional setting area is generally flat with the surface of the local functional elements. According to this solution, the pot assembly has a uniform thickness at least in the functional setting area, which facilitates a tight bond with adjacent pot bases, making the pot body more robust and reliable, eliminating cavities, and preventing localized overheating. The thickness of the local functional elements is 0.1mm to 5mm. According to this solution, the temperature difference formed on the inner surface of the pot liner is within the desired range, enabling strong convection, and the overall heat transfer path is moderate, resulting in high thermal efficiency.

[0022] Optionally, the at least one local functional body includes a plurality of first local functional bodies, which are arranged in a circumferential array along the pot body, and the width of each first local functional body in the circumferential direction gradually increases from the radial direction outward and / or the height direction upward of the pot body.

[0023] According to this solution, multiple local functional bodies, including fan-shaped and similar patterns, can be formed on the inner pot. Compared to other shapes such as rings, circles, and polygons, the local functional bodies with gradually widening patterns have the structural characteristic of being narrower closer to the bottom center of the inner pot and wider further away from the bottom center. This allows the local functional bodies to cover a larger area of ​​the inner pot, at least at the bottom, and provides a larger area for adjusting the heat distribution within the inner pot. Consequently, the coverage area of ​​local temperature difference zones is larger, achieving a large-scale, uneven heating and boiling effect. Furthermore, when the local functional bodies form the inner or outer surface of the inner pot, the appearance of the product can be shaped based on the gradually widening pattern, resulting in a simpler, more aesthetically pleasing overall appearance and a better visual effect.

[0024] Optionally, the at least one local functional body includes an annular or circular second local functional body, the second local functional body being located at the bottom center of the pot body, and the narrow ends of the plurality of first local functional bodies being connected to the second local functional body.

[0025] According to this solution, multiple first partial functional bodies can be positioned based on the second partial functional body, making it easier for the partial functional materials to be formed on the pot body; and the overall appearance of the product is simpler and more beautiful, with better visual effect.

[0026] Optionally, the pot body includes a connected pot body bottom and a pot body side, at least the pot body bottom is constructed in an arc or spherical shape, the local functional body is at least provided at the bottom of the pot body, the projection of the local functional body on the horizontal plane has a first maximum diameter D1, the pot body has a second maximum diameter D2 on the pot body side, wherein D1 / D2≥40%.

[0027] According to this solution, when there is no side heating device, the pot body achieves uneven heating from the bottom to a certain height along the sides through localized functional elements. Food in these areas can be fully tumbled, ensuring even heating. When the localized functional elements are magnetic or heat-concentrating bodies, the heating area is larger, reaching part of the sides, preventing undercooked food from forming and meeting the minimum standard for undercooked food, thus improving cooking results.

[0028] According to another aspect of this application, a cooking appliance is provided, the cooking appliance including a heating device and a pot as described in any of the above aspects, the heating device being used to heat the pot.

[0029] According to this solution, when the inner pot is heated, the inner pot with localized functional components can generate a significant temperature gradient on its inner surface. The temperature gradient promotes faster and more intense heat convection inside the pot, resulting in more thorough boiling and churning of the liquid and ingredients, more even heating of the ingredients, and better consistency in the cooking effect of the food.

[0030] Optionally, the heating device includes a bottom heating device located at the bottom of the pot and / or a side heating device located on the side of the pot, wherein the partial functional parts of the pot are arranged in the projection area of ​​the bottom heating device and / or the side heating device on the pot.

[0031] According to this solution, the hot zone or magnetic field generated by the bottom heating device and / or the side heating device can completely cover the area with local functional body, so that the pot liner generates heat convection within the area covered by the hot zone or magnetic field, resulting in high heating efficiency and good uneven heating and boiling effect. Attached Figure Description

[0032] The following drawings, which are incorporated herein by reference as part of this invention, are provided for understanding the invention. The drawings illustrate embodiments of the invention and their descriptions, serving to explain the principles of the invention.

[0033] In the attached image:

[0034] Figure 1This is a cross-sectional view of a pot inner chamber according to one embodiment of this application;

[0035] Figure 2 for Figure 1 A cross-sectional view of the main body of the pot;

[0036] Figure 3 for Figure 1 Another cross-sectional view of the main body of the pot;

[0037] Figure 4 for Figure 1 Structural diagram of a local functional unit;

[0038] Figure 5 This is a cross-sectional view of a pot according to another embodiment of this application;

[0039] Figure 6 A cross-sectional view of the inner pot according to another embodiment of this application;

[0040] Figure 7 for Figure 1 A partial cross-sectional view of an example of a pot liner is shown, wherein the local functional body is a heat-concentrating body or a magnetizing body;

[0041] Figure 8 for Figure 1 A partial cross-sectional view of another example of the inner pot shown, wherein the partial functional body is a heat insulation body or a magnetic shield;

[0042] Figure 9 for Figure 5 A partial cross-sectional view of an example of a pot liner is shown, wherein the local functional body is a heat-concentrating body or a magnetizing body;

[0043] Figure 10 for Figure 5 A partial cross-sectional view of an example of a pot liner is shown, where the partial functional body is a heat insulation body;

[0044] Figure 11 for Figure 1 The cross-sectional view of the inner pot shown shows diameters D1 and D2;

[0045] Figure 12a for Figure 1 The bottom view of the pot assembly shown;

[0046] Figure 12b for Figure 1 A bottom view of a modified example of the pot assembly shown;

[0047] Figure 13 for Figure 12a Another bottom view of the pot assembly is shown, in which the function setting area is schematically indicated by shading.

[0048] Explanation of reference numerals in the attached figures:

[0049] 1. Inner pot 2. Boiler body

[0050] 3 Bottom of the pot body 4 Sides of the pot body

[0051] 5 containment chambers

[0052] 10. Pot base 11. Inner pot base

[0053] 20 combined pots, 21 main pots

[0054] 22 Local functional body 22a Thermal concentrator

[0055] 22b Thermal insulation 22c Concentrated magnet

[0056] 22d magnetic shielding body 23 groove

[0057] 24 recess 25 first partial functional body

[0058] 26 Second Local Function Body S1 Function Setting Area

[0059] S2 Non-functional Setting Area Detailed Implementation

[0060] In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. However, it will be apparent to those skilled in the art that the present invention can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described in order to avoid confusion with the present invention.

[0061] To fully understand this invention, a detailed description will be provided below. Obviously, the implementation of this invention is not limited to the specific details familiar to those skilled in the art. Preferred embodiments of this invention are described in detail below; however, other embodiments may also be possible besides these detailed descriptions.

[0062] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to the present invention. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of the stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or combinations thereof.

[0063] The ordinal numbers such as "first" and "second" used in this invention are merely identifiers and have no other meaning, such as a specific order. Furthermore, for example, the term "first component" does not imply the existence of "second component," and the term "second component" does not imply the existence of "first component."

[0064] It should be noted that the terms “up,” “down,” “front,” “back,” “left,” “right,” “inner,” “outer,” and similar expressions used in this article are for illustrative purposes only and are not intended to be restrictive.

[0065] Exemplary embodiments of the present invention will now be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments may be implemented in many different forms and should not be construed as being limited to the embodiments set forth herein. It should be understood that these embodiments are provided so that the disclosure of the present invention is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art.

[0066] This utility model provides a cooking appliance, which includes a pot and a heating device for heating the pot. The cooking appliance can be, for example, a regular rice cooker, an electric stove equipped with a pot, a pressure cooker, or other electrically heated cooking appliances, in which case the heating device is an electric heating plate or similar device. Alternatively, the cooking appliance can be, for example, an IH rice cooker, an induction cooker equipped with a pot, an IH pressure cooker, or other electromagnetically heated cooking appliances, in which case the pot includes a magnetically conductive material, and the heating device is an electromagnetic heating coil or similar device. In addition to cooking rice, the cooking appliance can also have various other functions such as cooking porridge.

[0067] For cooking appliances like rice cookers, the cooking vessel consists of a pot body and a lid. The pot body has a cylindrical inner pot storage compartment. The inner pot can be fixed in the inner pot storage compartment, or it can be freely placed into or removed from the inner pot storage compartment for easy cleaning. The inner pot is usually made of metal and has a circular opening on its upper surface for holding the food to be heated, such as rice or soup. The pot body includes an electromagnetic heating device, such as an electromagnetic coil, for heating the inner pot.

[0068] The lid has a shape that substantially corresponds to the pot body. The lid is cladably mounted on the pot body; specifically, it is pivotally connected to the pot body via a pivot axis and can freely pivot between a closed and open position relative to the pot body about the pivot axis, facilitating the closing and opening of the pot body. When the lid is closed on the pot body, it covers the inner pot, forming a cooking space between them. The lid typically also has a sealing ring, which can be made of, for example, rubber, and is positioned between the lid and the inner pot to seal the cooking space when the lid is closed.

[0069] For cooking appliances such as electric stoves or induction cookers, the inner pot is independent of the electric stove or induction cooker, and the inner pot can be placed on the upper surface of the electric stove or induction cooker during use.

[0070] like Figures 1 to 6 As shown, this application provides a pot liner 1 with better heat convection. The pot liner 1 mainly includes at least one pot base 10 and a pot assembly 20. The pot assembly 20 is connected to at least one pot base 10 to form a pot body 2 with a receiving cavity 5. When there is one pot base 10, the pot assembly 20 can be located inside or outside the pot base 10; when there are two or more pot bases 10, the pot assembly 20 can be located inside, outside, or in the middle of two or more pot bases 10. The shape of the pot assembly 20 is approximately the same as the shape of the pot base 10, so that the pot liner 1 has a multi-layered pot body such as a double-layered pot body or a triple-layered pot body.

[0071] like Figures 2 to 4 As shown, the pot assembly 20 includes a pot body 21 and at least one local functional body 22. The pot body 21 is tightly bonded to the adjacent pot base 10. The pot body 21 is a structural component that supports and fixes the local functional body 22, which is used to adjust the heat distribution of the inner pot 1. The material of the pot body 21 is different from that of the local functional body 22, resulting in differences between the pot body 21 and the local functional body 22 in, for example, thermal conductivity or magnetic permeability. Figure 3 and Figure 4 As shown, the pot body 21 has at least one groove 23, which is adapted in shape and size to the corresponding local functional body 22. Each local functional body 22 fills the corresponding groove 23 and is attached to the pot body 21. The pot body 21 is made hollow, and the local functional bodies 22 are placed in the hollow to form a structural layer of the pot body 2.

[0072] To improve heat convection within the inner pot 1 during cooking, two adjacent local functional bodies 22 (see...) Figure 12a ) or the portion adjacent to a single local functional body 22 (see Figure 12b The components are arranged at least once in one of the radial, circumferential, and height directions of the pot body 2 to form localized temperature difference zones on the inner surface of the pot liner 1. The pot body 2 includes a connected pot body bottom 3 and pot body side 4. At least the pot body bottom 3 is configured in an arcuate or spherical shape, thereby at least the bottom of the pot body 21 is configured in an arcuate or spherical shape, and the local functional body 22 is at least provided at the pot body bottom 3, specifically at the bottom of the pot body 21. Figure 1 , Figure 5 and Figure 6 The diagram schematically shows an arc-shaped pot bottom 3 and a partially straight-walled pot side 4. In one example (not shown), the pot bottom 3 and pot side 4 form a spherical shape. In another example (not shown), the pot bottom 3 and pot side 4 form a straight-walled shape.

[0073] When the local functional body 22 is disposed at the bottom of the pot body 2, for the straight-walled bottom of the pot body 3, the local functional body 22 is arranged at least once in the radial and circumferential directions of the pot body 2; for the arc-shaped / spherical bottom of the pot body 3, the local functional body 22 is arranged at intervals in the circumferential direction, or in the radial and height directions, or in the radial, circumferential and height directions of the pot body 2.

[0074] When the local functional body 22 is disposed on the side of the pot body 2, for the straight-walled pot body side 4, the local functional body 22 is arranged at least once in the circumferential and height directions of the pot body 2; for the arc-shaped / spherical pot body side 4, the local functional body 22 is arranged at intervals in the circumferential, radial and height directions, or radial, circumferential and height directions of the pot body 2.

[0075] With this arrangement, the inner surface of the pot liner 1 can have a first temperature zone corresponding to the local functional body 22 and a second temperature zone corresponding to a portion of the pot body 21 within the interval of the local functional body 22. When the pot liner 1 is heated, due to the adjustment of heat distribution by the local functional body 22, there is a significant temperature difference between the first and second temperature zones of the pot liner 1, thus forming a local temperature difference region between the two regions, which can generate a significant temperature gradient. Utilizing the temperature gradient, the heat convection inside the pot becomes faster and more intense, resulting in more thorough boiling and churning of the liquid and ingredients, more even heating of the ingredients, and better consistency in the cooking effect. In addition, when there are local temperature difference regions at multiple locations on the inner surface of the pot liner 1, the food grains such as rice in contact with the inner surface of the pot liner 1 will undergo stress deformation and viscosity changes due to expansion caused by the temperature difference, giving the inner surface of the pot liner 1 non-stick properties, achieving a non-stick coating.

[0076] This design embeds local functional components within a pot base (i.e., the pot body) to form a pot assembly, which is then connected to another pot base. The resulting pot body has a double or multi-layered structure, increasing its overall structural strength. Because the gaps between the local functional components are filled with the pot body material, when these components are sandwiched between the pot base and the pot body as an intermediate layer, they can fill the space within the intermediate layer of the pot body. Furthermore, no air layer is generated in the heated areas of the pot body, ensuring good thermal conductivity in the intermediate layer and preventing localized overheating.

[0077] In some embodiments, at least one pot base 10 includes an inner pot base 11. The inner pot base 10 is located inside the pot assembly 20. Thus, the inner pot 1 can have a double-layered structure. The inner pot base 10, along with the pot body 21, serves as the basic structural component of the pot body 2, and the partial functional components 22 serve as the functional structural components of the pot body 2. In the embodiment with the inner pot base 10, the inner pot base 10 can be a heat conductor, thereby conducting heat from the pot body 21 and / or the partial functional components 22 to the food.

[0078] If needed and / or desired, at least one pot base may also include an outer pot base located outside the pot assembly, thereby forming a three-layer pot body. The outer pot base may be a magnetic or heat-conducting material, enabling the generation of heat via electromagnetic heating or the absorption of heat from a heating device to meet cooking requirements.

[0079] The local functional body 22 can be a heat-concentrating body 22a, a heat-insulating body 22b, a magnetizing body 22c, or a magnetic shielding body 22d. When the local functional body 22 is a heat-concentrating body 22a or a heat-insulating body 22b, it can adjust the heat distribution to form the local temperature difference region by changing the heat transfer path. Specifically, the heat-concentrating body 22a can concentrate the heat of the pot base 10, and the heat-insulating body 22b can block the heat of the pot base 10. When the local functional body 22 is a magnetizing body 22c or a magnetic shielding body 22d, it can adjust the heat distribution to form the local temperature difference region by changing the magnetic field distribution. Specifically, the magnetizing body 22c can concentrate some of the magnetic field lines to generate a large amount of heat, and the magnetic shielding body 22d can prevent magnetic field lines from passing through to avoid generating heat.

[0080] Figure 1 A double-layered pot body is shown, with the pot body 2 comprising an inner pot base 11 and a pot assembly 20. A groove 23 is recessed from the outer surface of the pot body 21, and a local functional body 22 is installed from the outside of the pot body 21 into the groove 23, thus placing the local functional body 22 outside the pot body 21. In one example, the inner pot base 11 and the pot body 21 are heat conductors, and the local functional body 22 is a heat-concentrating body 22a, a heat-insulating body 22b, or a magnetically focused body 22c. The local functional body 22 concentrates or blocks heat from the heating device, or generates heat through electromagnetic heating, resulting in a temperature difference between the local functional body 22 and the pot body 21. In another example, the inner pot base 11 is a heat conductor, the pot body 21 is a magnetic conductor, and the local functional body 22 is a magnetically focused body 22c or a magnetically shielded body 22d. The local functional body 22 generates a large amount of heat due to the accumulation of magnetic field lines, or it and the inner part of the pot body do not generate heat due to the shielding of magnetic field lines, resulting in a temperature difference between the local functional body 22 and the pot body 21.

[0081] Figure 5A double-layered pot body is also shown, with the pot body 2 comprising an inner pot base 11 and a pot assembly 20. A groove 23 is recessed from the inner surface of the pot body 21, and a local functional body 22 is installed from the inside of the pot body 21 into the groove 23, thus placing the local functional body 22 inside the pot body 21. In one example, both the inner pot base 11 and the pot body 21 are heat conductors, and the local functional body 22 is a heat-concentrating body 22a or a heat-insulating body 22b. The local functional body 22 concentrates or blocks heat from the pot body 21, or generates heat through electromagnetic heating, resulting in a temperature difference between the local functional body 22 and the pot body 21. In another example, the inner pot base 11 is a magnetic material, the pot body 21 is a heat conductor, and the local functional body 22 is a heat-concentrating body 22a, a heat-insulating body 22b, or a magnetic material 22c. The local functional body 22 concentrates or blocks heat from the pot body 21, resulting in a temperature difference between the local functional body 22 and the pot body 21.

[0082] Figure 6 It also shows a double-layered pot structure, with Figure 5 The difference in the structure shown is that the pot body 21 has a recess 24 on its side that is recessed from its inner or outer surface, and the pot body 21 forms a cavity between the recess 24 and the inner pot base 11. Figure 6 The diagram schematically shows that the inner surface of the pot body 21 has a recess 24 to form a cavity with the inner pot base 11. For cooking appliances without heating on the side of the inner pot, by setting the cavity, the side of the inner pot 1 can have a heat preservation function, preventing heat from the inside of the inner pot 1 from dissipating from its side, and ensuring the cooking temperature of the food inside the inner pot 1.

[0083] In the examples above, where the local functional body 22 is a heat-concentrating body 22a or a magnetizing body 22c, the inner surface temperature of the pot liner 1 in the region corresponding to the local functional body 22 is relatively high; more specifically, the first temperature region is a high-temperature region, and the second temperature region is a low-temperature region. In the examples where the local functional body 22 is a heat-insulating body 22b or a magnetic shielding body 22d, the inner surface temperature of the pot liner 1 in the region corresponding to the local functional body 22 is relatively high; more specifically, the first temperature region is a low-temperature region, and the second temperature region is a high-temperature region.

[0084] The pot assembly 20 has a functional setting area S1 for arranging local functional bodies 22 (see...). Figure 13 The pot body 21 is generally flat, at least on the surface of the functional setting region S1, and on the surface of the partial functional body 22. The pot assembly 20 has a uniform thickness at least in the functional setting region S1, which facilitates a tight bond with the adjacent pot base 10, making the pot body 2 more robust and reliable, eliminating cavities, and preventing localized overheating. For example, for... Figure 1 and Figure 5The pot body 21 and the surface of the functional body 22 shown are generally flat. The thickness of the pot body 21 and the thickness of the functional body 22 are basically the same to ensure a more secure connection with the adjacent pot base 10.

[0085] In some embodiments, the inner pot base 11 is made of a thermally conductive metal material. Alternatively, the inner pot base 11 may be made of a non-metallic material. The pot body 21 may be made of a thermally conductive metal material; or a magnetically conductive metal material. A non-stick metal material may be used to give the inner surface of the pot 1 a non-stick function, achieving coating-free non-stick operation; the pot body 21 is used to generate heat or absorb heat from the heating device via electromagnetic heating; and the pot 1 has better heat storage and insulation performance. Exemplarily, the inner pot base 11 may be made of stainless steel, titanium, or ceramic. If needed and / or desired, the inner and / or outer surfaces of the pot body 2 may also be coated, for example, with a protective coating.

[0086] For example, the thickness of the local functional body 22 is generally 0.1mm to 5mm, with suitable values ​​such as 0.1mm, 0.5mm, 1mm, 2mm, 3mm, 4mm, and 5mm, preferably 0.5mm. If the thickness of the local functional body 22 is too small, the temperature difference on the inner surface of the pot liner 1 will be too small, making it impossible to form strong convection. If the thickness of the local functional body 22 is too large, the overall heat transfer path will be too long, resulting in low thermal efficiency.

[0087] When the local functional body 22 is a magnet 22c, the material of the magnet 22c can be a known material such as rare earth material or amorphous material. When the local functional body 22 is a magnetic shield 22d, the material of the magnetic shield 22d can be a known material such as aluminum powder or ceramic. When the local functional body 22 is a heat collector 22a, the material of the heat collector 22a can be a known material such as aluminum, copper, carbon, or graphite. When the local functional body 22 is a heat insulator 22b, the material of the heat insulator 22b can be a known material such as PTFE (polytetrafluoroethylene), PFA (polyfluoroalkoxy), or ceramic. When the pot body 21 is a heat conductor, the material of the pot body 21 can be steel, iron, ceramic, or glass.

[0088] When the pot body 21 is a magnetic conductor and the local functional body 22 is a magnetizing body 22c, the relative permeability of the magnetizing body 22c is greater than that of the magnetic conductor. To make the temperature gradient in the local temperature difference region more obvious, the difference Δμ between the relative permeability of the magnetizing body 22c and the relative permeability of the pot body 21 is increased. r It can be Δμ r ≥100; difference Δμ rFor example, suitable values ​​could be 100, 110, 120, 130, 140, 150, 160, 170, 180, or 190. With this setting, a temperature difference of at least 25°C can be formed on the inner surface of the inner pot 1, which is beneficial for the liquid and food inside the pot to boil and tumble more thoroughly.

[0089] When the pot body 21 is a heat conductor and the local functional body 22 is a heat-concentrating body 22a, the difference ΔW between the thermal conductivity of the heat-concentrating body 22a and the thermal conductivity of the pot body 21 can be ΔW ≥

[0090] 20 W / (m·K); the difference ΔW is, for example, 20 W / (m·K), 30 W / (m·K), 40 W / (m·K).

[0091] Suitable values ​​such as 50W / (m·K), 60W / (m·K), 70W / (m·K), and 90W / (m·K) can be used. With this setting, a temperature difference of more than 25°C can be formed on the inner surface of the inner pot 1, which is conducive to more thorough boiling and tumbling of the liquid and food in the pot.

[0092] To create the desired temperature gradient, when the local functional body 22 is a heat-concentrating body 22a or a magnetizing body 22c, there is a spacing s between two adjacent local functional bodies 22 or between adjacent portions of a single local functional body 22 (see [link]). Figure 12a and Figure 12b When the local functional body 22 is a heat insulation body 22b or a magnetic shield 22d, the local functional body 22 has a spacing s between its two spaced contour edges. In the illustrated example, the spacing s is equivalent to the width of the fan-shaped functional body in the circumferential direction. It should be noted that the spacing refers to the spacing on the plane or arc surface of the pot body 2; for example, for a pot body 1 with at least a straight wall at the bottom, the spacing refers to the spacing on the plane of the pot body 2; for a pot body 1 with at least an arc / spherical bottom, the spacing refers to the spacing on the arc surface of the pot body 2.

[0093] Figure 7 The inner pot base 11 is shown as a heat conductor, the main pot body 21 is a heat conductor or a magnetic conductor, and the local functional body 22 is located outside the main pot body 21 and is a heat-concentrating body 22a or a magnetic concentrator 22c. When the inner pot 1 is heated, a high-temperature point T1 is generated at the edge of the local functional body 22. After heat conduction, a high-temperature point T2 and a low-temperature point T3 are generated on the inner surface of the inner pot 1. The high-temperature point T2 corresponds to the high-temperature point T1 in the thickness direction, and the low-temperature point T3 corresponds to the middle of the portion of the main pot body 21 between the local functional bodies 22. The heat transfer distance between the high-temperature points T1 and T2 is L1, and the heat transfer distance between the high-temperature points T1 and T3 is L2. Therefore, T1 > T2 > T3. After a temperature difference is generated on the inner surface of the inner pot, heat flows from the high-temperature area to the low-temperature area, promoting the tumbling and convection of food in the pot, resulting in uniform cooking.

[0094] At this point, the spacing s is the spacing between the local functional bodies 22. Using an example pot liner 1 from this application as an example, the relationship between temperature difference and spacing s is shown in Table 1.

[0095]

[0096] Therefore, as the spacing s increases, the temperature difference between the high-temperature point T2 and the low-temperature point T3 also increases. If the spacing is too small, the temperature difference is too small, the rice's tumbling force is too weak, and the moisture content of the cooked rice is uneven. If the spacing is too large, the temperature difference is too large, the temperature in the low-temperature zone is too low, and the rice is prone to being undercooked in the low-temperature zone. At the same time, because the area of ​​the temperature difference zone is smaller with a larger spacing, the tumbling will also be uneven. Therefore, the spacing s is set to 5mm to 85mm, for example, 4mm, 10mm, 20mm, 30mm, 40mm, 50mm, 60mm, 70mm, 80mm, etc.; preferably 10mm to 60mm.

[0097] Figure 8 The inner pot base 11 is shown to be a heat conductor, the pot body 21 is a heat conductor or a magnetic conductor, and the local functional body 22 is located outside the pot body 21 and serves as a heat insulation body 22b or a magnetic shield 22d. The high-temperature point T1 is located at the edge of the pot body 21 within the groove 23, the high-temperature point T2 corresponds to the position of the high-temperature point T1 in the thickness direction, and the low-temperature point T3 corresponds to the middle of the section cut off by the local functional body 22. In this case, the spacing s is the distance between the two contour edges of the local functional body 22 that are separated from each other. In this design, T1 > T2 > T3; the spacing s is set to 5mm to 85mm, preferably 10mm to 60mm.

[0098] Figure 9 The inner pot base 11 is shown to be a heat conductor, the pot body 21 is a heat conductor or a magnetic conductor, and the local functional body 22 is located inside the pot body 21 and is a heat-concentrating body 22a or a magnetic concentrating body 22c. High-temperature point T1 is located at the edge of the local functional body 22, high-temperature point T2 corresponds to the position of high-temperature point T1 in the thickness direction, and low-temperature point T3 corresponds to the middle of the portion of the pot body 21 between the local functional bodies 22. In this case, the spacing s is the distance between the local functional bodies 22. In this scheme, T1 > T2 > T3; the spacing s is set to 5mm to 85mm, preferably 10mm to 60mm.

[0099] Figure 10The inner pot base 11 is shown to be a heat conductor, the pot body 21 to be a heat conductor or a magnetic conductor, and the local functional body 22 to be a heat insulator 22b. High-temperature point T1 is located at the edge of the pot body 21 within the groove 23, high-temperature point T2 corresponds to the position of high-temperature point T1 in the thickness direction, and low-temperature point T3 corresponds to the middle of the section cut off by the local functional body 22. In this case, the spacing s is the distance between the two contour edges of the local functional body 22 that are separated from each other. In this design, T1 > T2 > T3; the spacing s is set to 5mm to 85mm, preferably 10mm to 60mm.

[0100] As described above, at least the bottom 3 of the pot body is constructed in an arc or spherical shape, and the local functional body 22 is at least located at the bottom 3 of the pot body. Figure 11 As shown, the projection of the local functional body 22 onto the horizontal plane has a first maximum diameter D1, and the pot body 2 has a second maximum diameter D2 on the side 4 of the pot body, where D1 / D2 ≥ 40%. For example, D1 / D2 can be 40%, 50%, 60%, 70%, 80%, 90%, 95%, etc., preferably 88%. Thus, the pot body 2 has an uneven heating effect from the bottom to a certain height on the side, allowing the food in this part of the side to tumble fully, achieving uniform heating. When the local functional body 22 is a magnet 22c or a heat-concentrating body 22a, a D1 / D2 less than 40% will result in insufficient heating of the food on the side of the inner pot, leading to severely undercooked food that does not meet the minimum standard for undercooked food. A D1 / D2 greater than or equal to 40% results in a larger heating area that reaches part of the side, preventing undercooked food on the side, meeting the minimum standard for undercooked food, and improving the cooking effect. An optimal state is achieved when D1 / D2 is 88%.

[0101] The shape of the local functional elements 22 can be arranged as needed: one example is that the local functional elements 22 are arranged in a ring, specifically in a ring along the circumference of the pot body 2, and in a concentric ring array along the radial direction of the pot body 2 and / or in a row along the height direction of the inner pot 1. Another example is that the local functional elements 22 are arranged in a spiral shape, specifically spiraling outwards radially from the center of the bottom of the pot body 2 and spiraling upwards gradually along the height direction.

[0102] like Figure 12a and Figure 12b As shown, the local functional body 22 forms a plurality of first local functional bodies 25, which are arranged in an array along the circumference of the pot body 2. The shape of the first local functional body 25 can be circular, elliptical, etc. Figure 12a and Figure 12bThe shape of the first local functional body 25 is shown as a fan-shaped or similar pattern. Specifically, the width of each first local functional body 25 gradually increases in the circumferential direction from the radial direction outward and / or the height direction upward, forming a gradually widening pattern. Compared to other shapes such as rings, circles, and polygons, the gradually widening local functional body 22 has the structural characteristic of being narrower closer to the bottom center of the pot 1 and wider further away from the bottom center of the pot 1. This allows the local functional body 22 to cover more of the pot 1 area at least at the bottom, and the local functional body 22 has a larger adjustment area for the heat distribution of the pot 1, thus covering a larger area of ​​local temperature difference regions and achieving a large-scale non-uniform heating and boiling effect. Furthermore, when the local functional body 22 forms the inner or outer surface of the pot 2, the appearance of the product can be shaped based on the gradually widening pattern, making the overall appearance simpler, more beautiful, and with a better visual effect.

[0103] At least one local functional body 22 includes a ring-shaped or circular second local functional body 26. The second local functional body 26 is located at the bottom center of the pot body 2, and the narrow ends of multiple first local functional bodies 25 are all connected to the second local functional body 26. Multiple first local functional bodies 25 can be positioned based on the second local functional body 26, making it easier for local functional materials to be formed on the pot body 2; and the overall appearance of the product is simpler and more beautiful, with a better visual effect.

[0104] By rationally setting the area proportion of the local functional units 22, the overall heat of the inner pot 1 can meet the cooking needs while ensuring both overall heating effect and local convection effect. For details, see... Figure 13 The function setting area S1 is bounded by the horizontal reference plane where the highest point of the local function body 22 is located in the height direction. Figure 13 The approximate location of boundary P is schematically shown by a dashed line. The area below boundary P is the functional setting area S1, and the area above boundary P is the non-functional setting area S2. When the local functional body 22 is a heat-concentrating body 22a or a magnetizing body 22c, the area ratio of the local functional body 22 in the functional setting area S1 is 40% to 80%, for example, the area ratio can be 40%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, etc., preferably 55%. If the area ratio of the heat-concentrating body 22a or the magnetizing body 22c is too large, the temperature difference in the gap area will be too small, and the convection effect will be reduced; if the area ratio is too small, the thermal efficiency will be insufficient.

[0105] When the local functional body 22 is a heat insulation body 22b or a magnetic shield 22d, the area ratio of the local functional body 22 in the functional setting area S1 is 10% to 50%, for example, the area ratio can be 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, etc., preferably 40%. If the area ratio of the heat insulation body 22b or the magnetic shield 22d is too large, the heat transfer will be slow, the thermal efficiency will be low, and the cooking time will be longer. If the area ratio is too small, the temperature difference will be small, and the large-scale tumbling effect will not be achieved.

[0106] Optionally, for cooking appliances such as rice cookers, the function setting area S1 can be defined based on the projection area of ​​the bottom heating device on the inner pot 1, whereby the projection area is the function setting area S1. The bottom heating device can be a coil / heating plate, and the projection area has its outermost boundary as the vertical projection of the outermost contour of the coil / heating plate onto the outer surface of the inner pot 1. A partial functional unit 22 can be disposed within the projection area of ​​the bottom heating device on the inner pot 1. The heating device also includes a side heating device located on the side of the inner pot 1, with the partial functional unit 22 arranged within the projection area of ​​the side heating device on the inner pot 1.

[0107] To verify the temperature difference effect, an infrared thermometry test was conducted on the inner pot 1 of this embodiment. The test results showed that the temperature on the inner surface of the inner pot 1, corresponding to the local functional body 22, differed from the temperature corresponding to the main pot body 21. In one example of the inner pot, the temperature at the high-temperature points of the four fan-shaped temperature zones reached over 50°C, while the temperature at other locations within the fan-shaped zones reached over 35°C. The temperature outside the fan-shaped zones was lower, resulting in a temperature difference of, for example, over 25°C on the inner surface of the inner pot 1. It is evident that the inner pot 1 of this embodiment exhibits more concentrated heat, a larger temperature difference, and more intense heat convection.

[0108] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the scope of the invention. Features described in one embodiment may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated.

[0109] This utility model has been described through the above embodiments. However, it should be understood that the above embodiments are only for illustrative purposes. This utility model is not limited to the above embodiments. Many variations and modifications can be made based on the teachings of this utility model, and all such variations and modifications fall within the scope of protection claimed by this utility model.

Claims

1. A pot inner liner for use in cooking utensil, characterized in that, The inner pot includes: At least one pot base; and A pot assembly is stacked with at least one pot base to form a pot body with a receiving cavity. The pot assembly includes a pot body and at least one partial functional body. The pot body is made of a different material from the partial functional body, and the pot body has at least one groove. Each partial functional body fills a corresponding groove and is attached to the pot body. Wherein, two adjacent local functional bodies or adjacent portions of a single local functional body are arranged at least one of the radial, circumferential and height directions of the pot body to form a local temperature difference region on the inner surface of the pot liner.

2. The inner pot according to claim 1, characterized in that, The local functional body is a heat-collecting body, a heat-insulating body, a magnetizing body, or a magnetic shielding body.

3. The inner pot according to claim 1, characterized in that, The groove is recessed from the outer surface of the pot body. Wherein, the main body of the pot is a heat conductor, and the local functional body is a heat-concentrating body, a heat-insulating body, or a magnetizing body; or The main body of the pot is a magnetic conductor, and the local functional body is a magnetizing body or a magnetic shield.

4. The inner pot according to claim 1, characterized in that, The groove is recessed from the inner surface of the pot body. Wherein, the main body of the pot is a heat conductor, and the local functional body is a heat-concentrating body or a heat-insulating body; or The main body of the pot is a magnetic conductor, and the local functional body is a heat-concentrating body, a heat-insulating body, or a magnetic conductor.

5. The inner pot according to claim 1, characterized in that, The at least one pot base includes an inner pot base, which is located inside the pot assembly and is a heat conductor.

6. The inner pot according to claim 5, characterized in that, The material of the inner pot base is stainless steel, titanium, or ceramic; and / or The pot body has a recess on its side that extends from its inner surface, and the pot body forms a cavity between itself and the inner pot base through the recess.

7. The inner pot according to claim 1, characterized in that, The main body of the pot is a heat conductor, and the local functional body is a heat collector. The difference ΔW between the thermal conductivity of the heat collector and the thermal conductivity of the main body of the pot is ΔW ≥ 20 W / (m·K); or The main body of the pot is a magnetic conductor, and the local functional body is a magnetic focusing body. The difference between the relative permeability of the magnetic focusing body and the relative permeability of the main body of the pot is Δμ. r For Δμ r ≥100.

8. The inner pot according to claim 1, characterized in that, The pot body has a functional setting area for arranging the local functional units. Wherein, the local functional body is a heat-concentrating body or a magnetizing body, and its area occupies 40% to 80% of the functional setting area; or The local functional body is a heat insulation body or a magnetic shield, and its area accounts for 10% to 50% of the area of ​​the functional setting region.

9. The inner pot according to any one of claims 1 to 8, characterized in that, The local functional body is a heat-concentrating body or a magnetizing body, and there is a distance s between two adjacent local functional bodies or between adjacent parts of a single local functional body, the distance s being 5mm to 85mm; or The local functional body is a heat insulation body or a magnetic shielding body, and the local functional body has a spacing s between two contour edges that are spaced apart by itself, the spacing s being 5mm to 85mm.

10. The inner pot according to any one of claims 1 to 8, characterized in that, The pot body has a functional setting area for arranging the local functional elements, and the pot body is generally flat at least on the surface of the functional setting area and the surface of the local functional elements; and / or The thickness of the local functional unit is 0.1mm to 5mm.

11. The inner pot according to any one of claims 1 to 8, characterized in that, The at least one local functional body includes a plurality of first local functional bodies, which are arranged in a circumferential array along the pot body, and the width of each first local functional body in the circumferential direction gradually increases from the radial direction outward and / or the height direction upward of the pot body.

12. The inner pot according to claim 11, characterized in that, The at least one local functional body includes a ring-shaped or circular second local functional body, which is located at the bottom center of the pot body, and the narrow ends of the plurality of first local functional bodies are all connected to the second local functional body.

13. The inner pot according to any one of claims 1 to 8, characterized in that, The pot body includes a connected bottom and a side portion. At least the bottom of the pot body is constructed in an arc or spherical shape. The local functional body is at least located at the bottom of the pot body. The projection of the local functional body onto the horizontal plane has a first maximum diameter D1. The pot body has a second maximum diameter D2 on the side portion of the pot body, wherein D1 / D2 ≥ 40%.

14. A cooking utensil, characterized in that, The cooking appliance includes a heating device and a pot inner liner according to any one of claims 1 to 13, the heating device being used to heat the pot inner liner.

15. The cooking utensil according to claim 14, characterized in that, The heating device includes a bottom heating device located at the bottom of the pot and / or a side heating device located on the side of the pot, with the partial functional parts of the pot arranged within the projection area of ​​the bottom heating device and / or the side heating device on the pot.

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