Pot container and cooking utensil
By setting multiple local functional elements on the inner surface of the pot and setting a through port at the wide end, the problem of insufficient tumbling of food inside the pot is solved, and the food is heated more evenly.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-31
- Publication Date
- 2026-03-03
AI Technical Summary
The existing inner and outer surfaces of the pot have uniform thickness, which results in insufficient boiling and tumbling of the food, and the longitudinal tumbling affects the uniformity of lateral tumbling.
Multiple first local functional bodies are arranged on the inner surface of the pot. Local temperature difference areas are formed by arranging them at intervals in the circumferential direction and gradually increasing their width. A through port is provided at the wide end to reduce the body area and weaken the radial temperature difference.
It improves the uniformity of lateral tumbling of food inside the pot, reduces the impact of longitudinal tumbling on lateral tumbling, and ensures that food is heated more evenly.
Smart Images
Figure CN223958676U_ABST
Abstract
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-layer, double-layer, or multi-layer substrates, and sometimes have a coating on their surface. However, regardless of the substrate or coating, the thickness of each layer is basically 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. Consequently, this results in slow convection flow within the inner pot, causing insufficient boiling and tumbling of the food. To address this issue, an outer layer with multiple spaced zones is laminated to the substrate to create multiple temperature difference zones on the inner surface of the inner pot.
[0003] Some outer components are designed in a fan-blade shape, with multiple fan blades creating multiple circumferentially distributed temperature difference zones on the inner surface of the pot, causing food to tumble laterally during cooking; and creating a radially distributed temperature difference zone on the inner surface of the pot at the wide end, causing food to tumble longitudinally during cooking. However, the fan blades at the wide end have a larger area and hold more heat, resulting in more pronounced longitudinal tumbling, which affects the overall uniformity of lateral tumbling of the outer components.
[0004] Therefore, a pot inner liner and cooking utensil are needed to at least partially solve the above problems. Utility Model Content
[0005] 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.
[0006] To at least partially solve the above problems, this utility model provides a pot inner liner for cooking utensils, the pot inner liner comprising:
[0007] At least one pot base, the at least one pot base constituting a pot body having a receiving cavity and including a connecting pot base; and
[0008] A plurality of first partial functional units are connected from the inner or outer surface of the combined pot base to at least the bottom of the combined pot base. The plurality of first partial functional units are arranged at intervals along the circumference of the pot body to form local temperature difference regions on the inner surface of the pot liner. The width of each first partial functional unit in the circumferential direction gradually increases from the radial direction outward and / or the height direction upward of the pot body.
[0009] Each of the first partial functional units has multiple ports at its wide end, and these ports are through in thickness and spaced apart in the circumferential direction.
[0010] According to this solution, by setting multiple ports, the body area of the first partial functional body at the wide end can be reduced without changing the overall outer contour of the first partial functional body. The reduced body area at the wide end weakens the heat adjustment capability of the first partial functional body at that point. The radial temperature difference between the inner surface of the pot pot corresponding to the wide end and the area corresponding to the upper part of the pot base at the wide end is weakened. This reduces the longitudinal tumbling effect of food during cooking, thereby reducing the impact of longitudinal tumbling on lateral tumbling and improving the overall uniformity of lateral tumbling of the first partial functional body.
[0011] Optionally, the port is configured as a closed orifice or an open notch. According to this design, the orifice has a complete shape, and the wide end has good structural strength, making it less prone to deformation or breakage during manufacturing. Through the notch, during bottoming, pressure is applied to the wide end of the first partial functional body, allowing the material of the pot base to easily flow into the notch, facilitating manufacturing.
[0012] Optionally, there is a distance 'a' between the edge line of the orifice and the edge line of the wide end, where 'a' is 2mm ≤ a ≤ 6mm. According to this solution, an appropriate amount of body material is ensured between the edge lines of the orifice and the wide end, and the wide end has a certain structural strength at its edge, preventing deformation or breakage during manufacturing and avoiding the impact on the first local functional body's ability to weaken radial temperature differences due to excessive spacing.
[0013] Optionally, each of the first local functional bodies has a first area S1, and each of the first local functional bodies includes a port setting area, the port setting area having a second area S2, wherein 10% ≤ S2 / S1 ≤ 50%. According to this solution, the area of the first local functional body used to form lateral tumbling is moderate, ensuring the lateral tumbling effect of the food; ensuring that the first local functional body has a certain ability to weaken radial temperature difference, further avoiding the influence of longitudinal tumbling on lateral tumbling.
[0014] Optionally, each of the first local functional units has a first dimension L1 in the radial direction, and each of the first local functional units includes a port setting area, the port setting area having a second dimension L2 in the radial direction, wherein 10% ≤ L2 / L1 ≤ 50%. According to this solution, the area of the first local functional unit used to form lateral tumbling is of moderate size, ensuring the lateral tumbling effect of the food; ensuring that the first local functional unit has a certain ability to weaken the radial temperature difference, further avoiding the influence of longitudinal tumbling on lateral tumbling.
[0015] Optionally, each of the first partial functional units includes a port setting area, the port setting area having a second area S2, and the plurality of ports having a third area S3, wherein 30% ≤ S3 / S2 ≤ 50%. According to this solution, it ensures that there is an appropriate amount of body material between adjacent ports, and that the wide end has a certain structural strength between the ports, thus preventing deformation or breakage during manufacturing; it also ensures that the first partial functional unit has a certain ability to weaken radial temperature differences, further preventing longitudinal tumbling from affecting lateral tumbling.
[0016] Optionally, there is a spacing b between two adjacent ports, where the spacing b is 2mm ≤ b ≤ 6mm. According to this scheme, it ensures that there is an appropriate amount of body material between adjacent ports, and the wide end has a certain structural strength between the ports, which can prevent deformation or breakage during manufacturing and avoid affecting the ability of the first local functional body to weaken radial temperature differences due to an excessively small total port area.
[0017] The port can be circular, oblong, elliptical, polygonal, or serrated. According to this design, the port structure can be customized as needed, offering greater design freedom, a simple structure, and ease of manufacturing.
[0018] Optionally, a portion of the pot base is embedded within the plurality of ports, such that the plurality of ports are buried within the pot base. According to this design, the design of multiple ports reduces the strength of the wide end, disperses or eliminates stress, reduces the pressure required for deformation of the wide end, facilitates deformation under pressure during bottom reassembly, and improves the bonding force between the wide end and the curved portion, preventing warping and cracking. The ports form a riveting-like structure with the pot base, further improving the bonding force between the wide end and the pot base, further preventing warping and cracking due to stress concentration.
[0019] Optionally, the first partial functional body has a flange that bends inward from the edge of the port, and the flange is embedded in the pot base. According to this solution, by setting the flange, the first partial functional body is embedded deeper into the pot base at the wide end, and the bonding area is larger, which can further improve the bonding force between the wide end and the pot base.
[0020] Optionally, the inner pot further includes a second partial functional body located at the bottom center of the pot body. The narrow ends of the plurality of first partial functional bodies are all connected to the second partial functional body to form a single partial functional body. According to this solution, the second partial functional body connects the plurality of first partial functional bodies to form a single component, which facilitates integral bonding to the pot base through a pressing method; and the overall appearance of the product is simpler and more aesthetically pleasing, with a better visual effect.
[0021] Optionally, the first partial functional body is pressed into the pot base from its outer or inner surface by means of a pressing method. According to this solution, the partial functional body can be firmly and reliably embedded in the pot base, making it less likely to fall off, and multiple ports can be embedded in the pot base, resulting in high bonding strength and avoiding warping or cracking due to stress concentration.
[0022] The first local functional body is a heat-collecting body, a heat-insulating body, a magnetizing body, or a magnetic shielding body.
[0023] 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 by changing the distribution of the magnetic field. The heat-gathering body can gather the heat of the pot base, the heat insulation body can block the heat of the heating device, the magnetizing body can gather some of the magnetic lines of force in the magnetic field to generate a large amount of heat, and the magnetic shielding body can prevent the magnetic lines of force from passing through part of the pot base to avoid generating heat.
[0024] According to another aspect of this application, a cooking appliance is provided, the cooking appliance comprising the inner pot according to any of the preceding aspects.
[0025] According to this solution, the radial temperature difference between the inner surface of the pot pot in the region corresponding to the wide end and the region of the pot base corresponding to the upper side of the wide end is weakened, the longitudinal tumbling effect of food during cooking is reduced, thereby reducing the impact of longitudinal tumbling on lateral tumbling and improving the uniformity of the overall lateral tumbling of the first local functional body. Attached Figure Description
[0026] 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.
[0027] In the attached image:
[0028] Figure 1 This is a cross-sectional view of a pot liner according to a preferred embodiment of this application;
[0029] Figure 2 for Figure 1 A bottom view of the inner pot;
[0030] Figure 3 for Figure 1 Another bottom view of the inner pot shows a modified example of a partial functional body;
[0031] Figure 4 for Figure 2 Top view of a local functional unit;
[0032] Figure 5 for Figure 2 A partial top view of a local functional unit;
[0033] Figure 6 for Figure 1 Enlarged view of section A;
[0034] Figure 7 for Figure 1 Enlarged view of a variant example of the middle port;
[0035] Figure 8 for Figure 2 A top view of a modified example of a local functional body;
[0036] Figure 9 for Figure 2 A top view of another variant example of a local functional body;
[0037] Figure 10 for Figure 2 A top view of another variant example of a local functional body;
[0038] Figure 11 for Figure 2 A top view of another variant example of a local functional body;
[0039] Figure 12 for Figure 2 A top view of another variation of a local functional unit;
[0040] Figure 13 for Figure 2 A top view of another variation of a local functional unit;
[0041] Figure 14 for Figure 2 A top view of another variation of a local functional body.
[0042] Explanation of reference numerals in the attached figures:
[0043] 1 pot inner pot
[0044] 2. Pot body
[0045] 3 Bottom of the pot body
[0046] 4. Side of the pot body
[0047] 10 pot base
[0048] 10a Combined Pot Matrix
[0049] 20 Local functional units
[0050] 21 First Local Functional Entity
[0051] 22 Second Local Functional Components
[0052] 23 center through hole
[0053] 24 wide head end
[0054] 25 Narrow Head End
[0055] Port 26
[0056] 26a orifice
[0057] 26b gap
[0058] 27 Flip Edge
[0059] R port 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 a heating device for heating the inner pot, such as an induction coil or heating plate.
[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 7 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 partial functional body 20. The at least one pot base 10 constitutes a pot body 2 with a receiving cavity. The partial functional body 20 is connected to the at least one pot base 10 from the outside. For ease of understanding, the pot base 10 connected to the partial functional body 20 is referred to as the combined pot base 10a, thereby the partial functional body 20 and the combined pot base 10a constitute the combined pot body 2.
[0071] When there is one pot base 10, that pot base 10 is the combined pot base 10a; when there are two or more pot bases 10, the combined pot base 10a is usually the outermost pot base 10. Figure 1 The diagram shows that the local functional body 20 is connected to the outer surface of the pot base 10a; alternatively, the local functional body 20 is connected to the inner surface of the pot base 10a. The pot liner 1 of this design has a multi-layered pot body, such as a double-layered or triple-layered pot body, and the local functional body 20 and the pot base 10 to which it is connected constitute a single-layered pot body.
[0072] For example, such as Figure 2 As shown, when the local functional body 20 is a single component, it can be pressed from the outer or inner surface of the pot base 10a and embedded into the pot base 10a by compression. Before lamination, the local functional body 20 is a flat plate. Applying force to the surface of the local functional body 20 causes it to deform during the compression process, ultimately embedding it into the pot base 10a. Alternatively, as... Figure 3 As shown, when the local functional body 20 consists of multiple components, the local functional body 20 is connected to the outer surface of the pot base 10a by means such as welding, so that the local functional body 20 protrudes from the outer surface of the pot base 10a.
[0073] The local functional element 20 is used to adjust the heat distribution within the inner pot 1. The material of the pot base 10 is different from that of the local functional element 20, resulting in differences between the pot base 10 and the local functional element 20 in, for example, thermal conductivity or magnetic permeability. To improve heat convection within the inner pot 1 during cooking, such as... Figure 2 , Figure 3As shown, adjacent local functional bodies 20 or adjacent portions of a single local functional body 20 are spaced apart in at least one of the radial, circumferential, and height directions of the pot body 2 to form a local temperature difference region 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 arc or spherical shape, thereby the bottom of the pot base 10 is configured in an arc or spherical shape, and the local functional bodies 20 are at least provided at the pot body bottom 3. Figure 1 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.
[0074] When the local functional body 20 is disposed at the bottom of the pot body 2, for the straight-walled bottom of the pot body 3, the local functional body 20 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 20 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.
[0075] When the local functional body 20 is disposed on the side of the pot body 2, for the straight-walled side of the pot body 4, the local functional body 20 is arranged at least once in the circumferential and height directions of the pot body 2; for the arc-shaped / spherical side of the pot body 4, the local functional body 20 is arranged at intervals in the circumferential, radial and height directions, or radial, circumferential and height directions of the pot body 2.
[0076] With this arrangement, the inner surface of the pot liner 1 can have a first temperature zone corresponding to the local functional body 20 and a second temperature zone corresponding to the portion of the pot base 10 at the intervals between the local functional bodies 20. When the pot liner 1 is heated, due to the adjustment of heat distribution by the local functional bodies 20, 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 food inside the pot, more uniform heating of the food, 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.
[0077] The local functional body 20 can be a heat-concentrating body, a heat-insulating body, a magnetizing body, or a magnetic shield. When the local functional body 20 is a heat-concentrating body or a heat-insulating body, it can adjust the heat distribution to form a local temperature difference region by changing the heat transfer path. The heat-concentrating body can concentrate the heat of the pot base 10, while the heat-insulating body can block the heat from the pot base 10. When the local functional body 20 is a magnetizing body or a magnetic shield, it can adjust the heat distribution to form a local temperature difference region by changing the magnetic field distribution. The magnetizing body can concentrate some of the magnetic field lines to generate a large amount of heat, while the magnetic shield can prevent magnetic field lines from passing through part of the pot base 10 to avoid generating heat.
[0078] The pot base 10a is a heat conductor and / or a magnetic conductor. When the local functional body 20 is located outside the pot base 10a, one example is that the pot base 10a is a magnetic conductor, and the local functional body 20 is a magnetizing body or a magnetic shield. The pot base 10a can generate heat through electromagnetic heating, and the local functional body 20 can generate a large amount of heat or no heat, suitable for electromagnetic heating cooking appliances. Another example is that the pot base 10a is a heat conductor, and the local functional body 20 is a heat-concentrating body or a heat insulator. The pot base 10a can absorb heat from the heating device, and the local functional body 20 can concentrate heat or block heat, suitable for electric heating cooking appliances. In this other example, alternatively, the local functional body 20 is a magnetizing body to generate a large amount of heat through electromagnetic heating. When the local functional body 20 is located inside the pot base 10a, one example is that the pot base 10a is a magnetic conductor and the local functional body 20 is a heat-concentrating body, a heat-insulating body, or a magnetic conductor; another example is that the pot base 10a is a heat conductor and the local functional body 20 is a heat-concentrating body or a heat-insulating body.
[0079] In the above examples, where the local functional body 20 is a heat-concentrating body or a magnetic concentrator, the inner surface temperature of the region corresponding to the local functional body 20 in the pot liner 1 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 20 is a heat-insulating body or a magnetic shielding body, the inner surface temperature of the region corresponding to the local functional body 20 in the pot liner 1 is relatively high; more specifically, the first temperature region is a low-temperature region, and the second temperature region is a high-temperature region.
[0080] In some embodiments, the pot base 10 is made of a thermally conductive metal material; or a magnetically conductive metal material. Alternatively, the pot base 10 is made of a non-metallic material. The pot base 10, which forms the inner surface of the pot body 2, can be made of a non-stick metal material to give the inner surface of the inner pot 1 a non-stick function, achieving coating-free non-stick; the pot base 10 is used to generate heat or absorb heat from the heating device through electromagnetic heating; and the inner pot 1 has better heat storage and heat preservation performance.
[0081] When the local functional body 20 is a magnet, the material of the magnet can be a known material such as rare earth materials or amorphous materials. When the local functional body 20 is a magnetic shield, the material of the magnetic shield can be a known material such as aluminum or ceramics. When the local functional body 20 is a heat-gathering body, the material of the heat-gathering body can be a known material such as aluminum, copper, carbon, or graphite. When the local functional body 20 is a heat-insulating body, the material of the heat-insulating body can be a known material such as PTFE (polytetrafluoroethylene), PFA (polyfluoroalkoxy), or ceramics. Optionally, the material of the local functional body 20 can be a metallic material, such as stainless steel.
[0082] The shape of the local functional elements 20 can be arranged as needed: one example is that the local functional elements 20 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 rows along the height direction of the inner pot 1. Another example is that the local functional elements 20 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.
[0083] like Figures 2 to 4 As shown, the local functional body 20 includes a plurality of first local functional bodies 21, which are arranged in a circumferential array along the pot body 2. The plurality of first local functional bodies 21 enable the inner pot 1 to form multiple local temperature difference regions arranged circumferentially. The plurality of first local functional bodies 21 are connected from the inner or outer surface of the pot base 10a to at least the bottom of the pot base 10a. The shape of the first local functional body 21 can be circular, elliptical, etc. Figure 2 The shape of the local functional body 20 is shown as a fan-shaped or similar pattern. Specifically, the width of each first local functional body 21 in the circumferential direction gradually increases from the radial direction outward and / or the height direction upward of the pot body 2 to form a gradually widening pattern. Compared with other shapes such as rings, circles, and polygons, the gradually widening local functional body 20 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 20 to cover more of the pot 1 area at least at the bottom, and the local functional body 20 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 20 forms the inner or outer surface of the pot body 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.
[0084] like Figure 2 and Figure 8 As shown, the local functional body 20 also includes a second local functional body 22. Figure 2 The second local functional body 22 is shown to be circular in shape. Figure 8 The second partial functional body 22 is shown to have a central through hole 23, thus forming an annular shape. The second partial functional body 22 is located at the bottom center of the pot body 2, and the narrow ends 25 of multiple first partial functional bodies 21 are connected to the second partial functional body 22. The second partial functional body 22 connects multiple first partial functional bodies 21 to form a single component, facilitating integral bonding to the pot base 10 via pressing. Multiple first partial functional bodies 21 can be positioned based on the second partial functional body 22, making it easy for the partial functional bodies 20 to be formed on the pot body 2; and the overall appearance of the product is simpler and more aesthetically pleasing, with a better visual effect.
[0085] When the partial functional body 20 is a single component, it can be pressed from the outer surface of the pot base 10 and embedded into the pot base 10 through a pressing method. Before being laminated, the partial functional body 20 is a flat plate. Applying force to the lower surface of the partial functional body 20 causes it to deform during the pressing process, ultimately embedding it into the pot base 10. The outer surface of the pot body 2 and the outer surface of the partial functional body 20 are generally flat. The partial functional body 20 is completely embedded inside the pot body 2, resulting in a more robust and reliable structure, and a simpler and more aesthetically pleasing overall appearance with better visual appeal.
[0086] like Figure 2 and Figure 3 Multiple arrows schematically illustrate an example of heat transfer. Multiple first local functional bodies 21 create multiple circumferentially distributed temperature difference zones on the inner surface of the pot liner 1, causing the food to tumble laterally during cooking; and also create radially distributed temperature difference zones on the inner surface of the pot liner 1 at each wide end 24, causing the food to tumble longitudinally during cooking. To improve the uniformity of the overall lateral tumbling of the local functional bodies 20, each first local functional body 21 has multiple ports 26 at its wide end 24. The multiple ports 26 are through in thickness and spaced apart circumferentially.
[0087] By setting multiple ports 26, the body area of the first local functional body 21 at the wide end 24 can be reduced without changing the overall outer contour of the first local functional body 21. The reduced body area of the wide end 24 weakens the heat adjustment capability of the first local functional body 21 at the wide end 24. The radial temperature difference between the inner surface of the pot liner 1 in the area corresponding to the wide end 24 and the area of the pot base 10 above the wide end 24 is weakened. The longitudinal tumbling effect of food during cooking is reduced, thereby reducing the impact of longitudinal tumbling on lateral tumbling and improving the uniformity of the overall lateral tumbling of the first local functional body 21.
[0088] Specifically, when the first partial functional body 21 is a heat-gathering body or a magnetizing body, the heat of the wide end 24 is reduced due to its smaller body area, thereby reducing the radial temperature difference generated on the inner surface of the pot liner 1 by the wide end 24; when the first partial functional body 21 is a heat-insulating body or a magnetic shielding body, the heat insulation or magnetic shielding effect of the wide end 24 is weakened due to its smaller body area, and the heat of the part of the pot base 10 covered by the wide end 24 is increased, thereby reducing the radial temperature difference generated on the inner surface of the pot liner 1 by the wide end 24.
[0089] like Figure 4 As shown, in the design, to facilitate the arrangement of multiple ports 26, a single first local functional body 21 includes a port setting area R. The port setting area R consists of a top edge line, two side edge lines connected to the top edge line, and an inner edge line parallel to the top edge line. Figure 4 The area enclosed by the dashed line (shown in the middle) contains multiple ports 26 distributed within the port setting area R.
[0090] Each first local functional body 21 has a first area S1. The port setting area R has a second area S2, and multiple ports 26 have a third area S3. The first area S1 is the sum of the second area S2 and the third area S3. To improve the uniformity of lateral tumbling during cooking, the area ratio S2 / S1 of the port setting area R needs to be controlled within 10% ≤ S2 / S1 ≤ 50%. For example, suitable values for S2 / S1 are 10%, 15%, 20%, 25%, 30%, 35%, 40%, and 50%. If the area ratio of the port setting area R is too large, the area of the first local functional body 21 used for lateral tumbling will be reduced, which is not conducive to the lateral tumbling of food. If the area ratio of the port setting area R is too small, the first local functional body 21 will lack the ability to weaken radial temperature differences, causing longitudinal tumbling to still affect lateral tumbling.
[0091] The total area ratio of ports 26, S3 / S2, needs to be controlled within 30% ≤ S3 / S2 ≤ 50%, for example, S3 / S2 can be 30%, 35%, 40%, 45%, or 50%. If the total area ratio of ports 26 is too large, the spacing between adjacent ports 26 will be too small, resulting in less body material at that spacing and weaker structural strength in the port setting area R, making it prone to deformation or breakage during manufacturing. If the total area ratio of ports 26 is too small, the first local functional body 21 will not be able to effectively reduce radial temperature differences, causing longitudinal tumbling to still affect lateral tumbling.
[0092] Each first local functional body 21 has a first dimension L1 in the radial direction, and the port setting area R has a second dimension L2 in the radial direction. The ratio of the radial dimension of the port setting area R to L2 / L1 needs to be controlled within 10% ≤ L2 / L1 ≤ 50%, for example, L2 / L1 can be 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, etc. If the radial dimension of the port setting area R is too large, the area of the first local functional body 21 used to form lateral tumbling will be reduced, which is not conducive to the lateral tumbling of food. If the radial dimension of the port setting area R is too small, the first local functional body 21 will not be able to weaken the radial temperature difference sufficiently, so that longitudinal tumbling will still affect lateral tumbling.
[0093] There is a spacing b between two adjacent ports 26, where b is 2mm ≤ b ≤ 6mm, such as 2mm, 3mm, 3.5mm, 4mm, 4.5mm, 5mm, 6mm, etc. If the spacing is too small, there will be less material in the body at that spacing, and the structural strength of the port setting area R inside will be weak, making it easy to deform or break during manufacturing. If the spacing is too large, the total area of the ports 26 will be too small, which will make the first local functional body 21 insufficient in weakening the radial temperature difference, causing longitudinal tumbling to still affect lateral tumbling.
[0094] See Figures 5 to 7 Port 26 is constructed as a closed orifice 26a. The orifice 26a has a complete shape, and the wide end 24 has good structural strength, making it less prone to deformation or breakage during manufacturing. There is a spacing 'a' between the edge line of the orifice 26a and the edge line of the wide end 24, where 'a' is 2mm ≤ a ≤ 6mm, for example, a can be 2mm, 3mm, 3.5mm, 4mm, 4.5mm, 5mm, or 6mm. Ensuring an appropriate amount of body material between the edge lines of the orifice 26a and the wide end 24 provides sufficient structural strength at the edge of the wide end 24, preventing deformation or breakage during manufacturing. If the spacing is too small, there will be insufficient body material at that distance, resulting in weaker structural strength at the edge of the wide end 24, making it prone to deformation or breakage during manufacturing; if the spacing is too large, it will affect the ability of the first local functional body 21 to reduce radial temperature differences. Figure 4 The orifice 26a is shown to be circular in shape and arranged in two rows, see [reference]. Figure 6 and Figure 7 The diameter d of the circular orifice 26a can be, for example, 1mm≤d≤8mm, such as d being a suitable value of 1mm, 2mm, 3mm, 4mm, 4.5mm, 5mm, 6mm, 7mm, 8mm, etc.
[0095] Typically, the inner pot 1 has an arc-shaped portion. When the local functional body 20 is pressed into the pot base 10, the wide end 24 of the local functional body 20 requires considerable pressure to fully deform before it can bond with the arc-shaped portion. Furthermore, the bonding force between the wide end 24 and the arc-shaped portion is insufficient after bonding, leading to problems such as warping and cracking at the wide end 24. To solve this problem, such as... Figure 6 and Figure 7 As shown, by setting multiple ports 26, after lamination, a portion of the pot base 10a is embedded within the multiple ports 26, thus embedding the multiple ports 26 into the pot base 10a. Therefore, due to the design of the multiple ports 26 at the wide end 24 of the local functional body 20, the strength of the wide end 24 can be reduced, stress can be dispersed or eliminated, the pressure required for deformation of the wide end 24 is reduced, facilitating deformation under pressure during bottom lamination, and improving the bonding force between the wide end 24 and the arc-shaped portion, preventing warping and cracking. The ports 26 form a riveting-like structure with the pot base 10, further improving the bonding force between the wide end 24 and the pot base 10, further preventing warping and cracking due to stress concentration.
[0096] Figure 6 The first partial functional body 21 is shown to have a flange 27 that bends inward from the edge of the port 26. The flange 27 can be embedded in the pot base 10a but does not protrude from the inner surface of the pot base 10a. The height h of the flange 27 is 0.5mm ≤ h ≤ 2mm, for example, h is a suitable value such as 0.5mm, 0.8mm, 1mm, 1.2mm, 1.5mm, 2mm, etc. The connection between the flange 27 and the body is provided with a rounded corner, and the radius r of the rounded corner is 0.5mm ≤ r ≤ 1.5mm, for example, r is a suitable value such as 0.5mm, 0.6mm, 0.8mm, 1mm, 1.2mm, 1.4mm, 1.5mm, etc. By setting the flange 27, the wide end 24 is embedded deeper into the pot base 10, and the bonding area is larger, which can further improve the riveting force between the wide end 24 and the pot base 10. Figure 7 Port 26 is shown to be a flat port.
[0097] Figures 8 to 14 Ports 26 of different shapes are shown, among which Figure 8 The diagram shows that the ports 26 are circular in shape and arranged in a row; in other words, the ports 26 are circular holes. Figure 9 The port 26 is shown to be oblong in shape and arranged in a row. In other words, the port 26 is an oblong hole with its length direction roughly in the radial direction. Figure 10 It also shows that the shape of the port 26 is oblong and arranged in a row, except that the length direction of the oblong hole is roughly in the circumferential direction. Figures 11 to 13 port 26 and Figure 8 Arranged similarly. Figure 14The diagram shows that port 26 is configured as an open notch 26b. Through the notch 26b, during bottoming, pressure is applied to the wide end 24 of the first partial functional body 21, allowing material of the pot base 10 to easily flow into the notch 26b, facilitating manufacturing. The ports 26 are toothed and arranged in a row; in other words, the ports 26 are toothed notches 26b, causing the wide end 24 to form a serrated shape.
[0098] Figure 4 , Figures 8 to 10 The top edge and two side edge lines of the first local functional body 21 are shown to be curved. Figure 11 The top edge of the first local functional body 21 is shown to be an arc, while both side edge lines are straight lines. Figure 12 The top edge of the first local functional body 21 is an arc, and both side edge lines are curves. Figure 13 The top edge of the first local functional body 21 is shown to be two connected straight lines, and both side edge lines are also straight lines. Figure 14 The top edge of the first local functional body 21 is shown to be a sawtooth line, and both side edge lines are curved lines.
[0099] 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.
[0100] 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 canister for use in a cooking appliance, characterized in that, The inner wall of the pot body is provided with a plurality of first local functional bodies. The inner wall of the pot body is provided with a plurality of first local functional bodies. The plurality of first local functional bodies are arranged along the circumference of the pot body to form a local temperature difference area on the inner wall of the inner wall of the pot body, and the width of each first local functional body gradually increases from the radial outward and / or the height direction upward. The port is configured as a closed hole or the port is configured as an open notch.
2. The liner according to claim 1, characterized in that The edge line of the hole has a spacing a with the edge line of the wide head end, and the spacing a is 2mm≤a≤6mm.
3. The liner according to claim 2, characterized in that The first local functional body has a first area S1, and the first local functional body includes a port setting area having a second area S2, wherein 10%≤S2 / S1≤50%.
4. The liner according to claim 1, wherein The first local functional body has a first size L1 in the radial direction, and the first local functional body includes a port setting area having a second size L2 in the radial direction, wherein 10%≤L2 / L1≤50%.
5. The canister according to claim 1, wherein The first local functional body includes a port setting area having a second area S2, and the plurality of ports have a third area S3, wherein 30%≤S3 / S2≤50%.
6. The canister according to claim 1, wherein 7. The pot liner according to any one of claims 1 to 6, wherein: The spacing b between adjacent two ports is 2mm≤b≤6mm; and / or The shape of the port is circular, oblong, oval, polygonal, or tooth-shaped. A portion of the combined pot base is embedded in the plurality of ports, so that the plurality of ports are embedded in the combined pot base.
8. The canister according to any one of claims 1 to 6, characterized in that The first local functional body is provided with a flange bent inward from the edge of the port, and the flange is embedded in the combined pot base.
9. The canister according to claim 8, wherein The pot liner further includes a second local functional body located in the middle of the bottom of the pot body, and the narrow head end of the plurality of first local functional bodies is connected to the second local functional body to form a single local functional body.
10. The canister according to any one of claims 1 to 6, characterized in that 11. The pot liner according to any one of claims 1 to 6, wherein: The first local functional body is attached to the combined pot base by pressing from the outer surface or the inner surface of the combined pot base; and / or The first local functional body is a heat concentrator, a heat insulator, a magnetic concentrator, or a magnetic shield. The cooking appliance includes the pot liner according to any one of claims 1 to 11.
12. A cooking appliance characterized by,