Pot container and cooking utensil

Abstract

The pot container comprises an outer pot base body, an inner pot base body and at least one local functional body, the outer pot base body covers at least the bottom of the inner pot base body to form a pot body with a containing cavity, and at least the inner pot base body is a heat conductor; the at least one local functional body is connected between the outer pot base body and the inner pot base body and located at least at the bottom of 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 cavity is formed between the part, not connected with the local functional body, of the outer pot base body and the inner pot base body so that a local temperature difference area can be formed on the inner surface of the pot container. When the pot container is heated, an obvious temperature gradient can be generated on the inner surface of the pot container, and heat convection in the pot becomes fast 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] Outer pot base;

[0007] An inner pot base, the inner pot base being located inside the outer pot base and the outer pot base covering at least the bottom of the inner pot base to form a pot body with a receiving cavity, wherein at least the inner pot base is a heat conductor; and

[0008] At least one partial functional body is connected between the outer pot base and the inner pot base and located at least at the bottom of the pot body.

[0009] Wherein, two adjacent local functional bodies or the adjacent portions of a single local functional body are arranged at least one of the radial, circumferential and height directions of the pot body, and a cavity is formed between the portion of the outer pot base that is not connected to the local functional body and the inner pot base to form a local temperature difference region on the inner surface of the pot liner.

[0010] According to this design, heat from the outer pot base can be transferred to the inner pot base via local functional elements, but this transfer is blocked by the cavities at the intervals between the local functional elements. This allows the inner surface of the inner pot to have a first temperature zone corresponding to the local functional elements and a second temperature zone corresponding to the cavities at the intervals between the local functional elements. When the inner pot is heated, the temperature of the first temperature zone is significantly higher than the temperature of the second temperature zone, thus creating a local temperature difference region between the two zones and generating a significant temperature gradient. 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 process.

[0011] Furthermore, the local functional components are located inside the pot body, making the substrates constituting the inner and outer surfaces of the pot body integral components. This avoids gaps on the inner or outer surfaces of the pot body caused by the integration of local functional components, thus solving problems such as gaps easily widening, peeling at gap edges, and coating peeling at gaps during use. Therefore, this solution provides a pot liner with multiple local temperature difference zones on a seamless surface. The pot liner has a multi-layered basic structure, with the local functional components in the middle layer serving at least a heat transfer function, and the cavity in the middle layer acting as a heat barrier, thereby achieving the generation of local temperature difference zones.

[0012] Optionally, the local functional body is a heat conductor or a magnetic conductor. According to this solution, when the local functional body is a heat conductor, it can transfer the heat of the outer pot base to the inner pot base through heat conduction; alternatively, when the local functional body is a magnetic conductor, it can generate heat under the action of some magnetic lines of force in the magnetic field and transfer the heat of the outer pot base to the inner pot base.

[0013] Optionally, the outer pot base is a magnetic material, and the local functional body is a heat conductor or a magnetic material. According to this solution, the outer pot base can generate heat through electromagnetic heating, and the local functional body can conduct or generate heat, making it suitable for electromagnetic heating cooking appliances; alternatively, the outer pot base is a heat conductor, and the local functional body is a heat conductor. According to this solution, the outer pot base can absorb heat from the heating device, and the local functional body can conduct heat, making it suitable for electric heating cooking appliances.

[0014] Optionally, the cavity is filled with air at a pressure lower than atmospheric pressure. According to this design, the pressure generated by the thermal expansion of air can prevent the pot body from being deformed, thus avoiding dangers such as pot body cracking and explosion, and improving the product safety of the pot liner. The vacuum degree of the cavity is 0.001–0.1 Pa. According to this design, the amount of air in the cavity is moderate, which can both prevent the pot body from deforming and exploding due to thermal expansion of air, and ensure that the processing of the pot body is not too difficult due to vacuum requirements, facilitating the production and manufacturing of the pot liner.

[0015] Optionally, the outer pot base covers the sides and bottom of the inner pot base. The cavity includes a first cavity for forming a local temperature difference zone and a second cavity for side insulation. The first cavity is formed at the intervals of the local functional bodies, and the second cavity is located on the side of the pot body. According to this solution, the inner pot has an uneven heating and boiling effect at the bottom or part of the bottom and sides due to the action of the first cavity. The inner pot has an insulation effect on the sides due to the action of the second cavity, preventing heat from the inside of the inner pot from dissipating from its sides and ensuring the cooking temperature of the food inside the inner pot. The inner pot of this solution is suitable for cooking utensils without side heating devices.

[0016] The side of the pot body has a first height H1, and the second cavity has a second height H2, wherein H2 / H1 ≥ 30%; H1 is 50mm to 100mm. According to this design, the height of the second cavity is moderate, ensuring that the area of ​​the second cavity on the side of the pot body is sufficient to guarantee good heat preservation on the side of the pot body. In addition, the above-mentioned range of H1 avoids difficulties in processing the top edge of the pot body.

[0017] Optionally, the dimension N1 of the first cavity in the thickness direction of the pot body is 0.1mm ≤ N1 ≤ 5mm. The dimension N2 of the second cavity in the thickness direction of the pot body is 0.1mm ≤ N2 ≤ 10mm. According to this solution, the appropriate gap of the first cavity can provide a certain thermal resistance effect, and the temperature difference formed on the inner surface of the pot body is within the desired range, which can form strong convection. The appropriate gap of the second cavity can provide a certain heat preservation effect and prevent heat loss from the sides. Moreover, the appropriate thickness of the pot body can avoid increasing the overall size of the pot body, reduce material costs, prevent the pot body from being too bulky, and facilitate user use.

[0018] Optionally, there is a distance s between two adjacent local functional bodies or between adjacent portions of a single local functional body, wherein the distance s is 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, resulting in more thorough tumbling of the liquid and ingredients inside the pot, which can meet cooking requirements and achieve better consistency in the cooking effect of the food.

[0019] Optionally, the thickness of the local functional elements is 0.1mm to 5mm. According to this scheme, the gaps between the cavities at the intervals of the local functional elements are within the desired range, ensuring that the temperature difference formed on the inner surface of the pot is within the desired range, forming strong convection, and the overall heat transfer path is moderate, resulting in high thermal efficiency.

[0020] Optionally, the pot body has a functional setting area for arranging the local functional elements, wherein the area of ​​the local functional elements in the functional setting area accounts for 40% to 80%. According to this solution, the area of ​​the local functional elements is set to be relatively large, thereby reducing the area of ​​the cavities at the intervals between the local functional elements. This ensures that the overall heat of the pot can meet the cooking requirements while guaranteeing both overall heating effect and local convection effect.

[0021] 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.

[0022] 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.

[0023] 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.

[0024] 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.

[0025] 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%.

[0026] 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 its sides through the local functional element. Food in this area can also be fully tumbled, ensuring even heating. When the local functional element is a magnetic or heat-conducting material, 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.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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

[0031] 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.

[0032] In the attached image:

[0033] Figure 1 A cross-sectional view of the inner pot according to a preferred embodiment of this application;

[0034] Figure 2 for Figure 1 Another cross-sectional view of the inner pot;

[0035] Figure 3 for Figure 1 Cross-sectional view of a local functional unit;

[0036] Figure 4 for Figure 1 A three-dimensional diagram of a local functional unit;

[0037] Figure 5 for Figure 1 The diagram shows a partial cross-sectional view of the inner pot.

[0038] Figure 6 for Figure 1 The cross-sectional view of the inner pot shown indicates diameters D1 and D2, etc.

[0039] Figure 7a for Figure 1 The bottom view of the inner pot shown;

[0040] Figure 7b for Figure 1 A bottom view of a modified example of the inner pot shown;

[0041] Figure 8 Figure 7 shows another bottom view of the inner pot, where the function setting area is schematically shown by shaded lines.

[0042] Explanation of reference numerals in the attached figures:

[0043] 1. Inner pot 2. Boiler body

[0044] 3 Bottom of the pot body 4 Sides of the pot body

[0045] 5 containment chambers

[0046] 11 Outer pot base 12 Inner pot base

[0047] 13 Local functional bodies 14 Cavities

[0048] 15 First cavity 16 Second cavity

[0049] 17 First Local Functional Module 18 Second Local Functional Module

[0050] S1 Function setting area S2 Non-function setting area Detailed Implementation

[0051] 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.

[0052] 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.

[0053] 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.

[0054] 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."

[0055] 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.

[0056] 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.

[0057] 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.

[0058] 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.

[0059] 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.

[0060] 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.

[0061] like Figures 1 to 4 As shown, this application provides a pot liner 1 with better heat convection. The pot liner 1 mainly includes an outer pot base 11, an inner pot base 12, and at least one local functional body 13. The inner pot base 12 is located inside the outer pot base 11 to form a pot body 2 with a receiving cavity 5. At least one local functional body 13 is connected between the outer pot base 11 and the inner pot base 12. It should be noted that "connected" here includes connection or abutment. For example, the local functional body 13 is connected to the outer pot base 11 and abuts against the inner pot base 12; alternatively, the local functional body 13 is connected to the inner pot base 12 and abuts against the outer pot base 11; alternatively, the local functional body 13 is sandwiched between the outer pot base 11 and the inner pot base 12, that is, abuts against both the outer pot base 11 and the inner pot base 12. The pot liner 1 of this solution has a multi-layered pot body, such as a three-layered pot body.

[0062] The outer pot base 11 covers at least the bottom of the inner pot base 12. A partial functional body 13 is located at least the bottom of the pot body 2. The illustration shows the partial functional body 13 located at the bottom and part of the sides of the pot body 2, with the outer pot base 11 covering the sides and bottom of the inner pot base 12. Furthermore, the outer pot base 11 has a substantially the same construction as the inner pot base 12. Alternatively, the partial functional body 13 is located at the bottom of the pot body 2, with the outer pot base 11 covering the partial functional body 13 from the outside while also covering the bottom of the inner pot base 12 without covering its sides. Alternatively, the partial functional body 13 is located at the bottom and part of the sides of the pot body 2, with the outer pot base 11 covering the partial functional body 13 from the outside while also covering the bottom and part of the sides of the inner pot base 12.

[0063] To improve heat convection within the inner pot 1 during cooking, such as Figure 3 and Figure 4 As shown, two adjacent local functional bodies 13 (see Figure 7a ) or the portion adjacent to a single local functional body 13 (see Figure 7bThe components are arranged at least once in one of the radial, circumferential, and height directions of the pot body 2 to form a local temperature difference zone 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, so that at least the bottom of the outer pot base 11 is configured in an arcuate or spherical shape, and the local functional body 13 is at least provided at the pot body bottom 3, specifically at the bottom of the outer pot base 11. 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.

[0064] When the local functional body 13 is disposed at the bottom of the pot body 2, for the straight-walled bottom of the pot body 3, the local functional body 13 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 13 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.

[0065] When the local functional body 13 is disposed on the side of the pot body 2, for the straight-walled pot body side 4, the local functional body 13 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 13 is arranged at intervals in the circumferential, radial and height directions, or radial, circumferential and height directions of the pot body 2.

[0066] At least the inner pot base 12 is a heat conductor to transfer heat towards the interior of the pot liner 1. For example... Figure 1 and Figure 2 As shown, a cavity 14 is formed between the portion of the outer pot base 11 not connected to the local functional body 13 and the inner pot base 12. The cavity 14 is located at least at the intervals of the local functional bodies 13. In other words, the local functional bodies 13 are separated by the cavity 14. Thus, the middle layer of the pot liner 1 includes the local functional bodies 13 and the cavity 14. Heat from the outer pot base 11 can be transferred to the inner pot base 12 via the local functional bodies 13, but is blocked by the cavity 14 at the intervals of the local functional bodies 13. This results in different heat transfer efficiencies in different regions of the middle layer of the pot liner 1, with higher heat transfer efficiency in the region where the local functional bodies 13 are located than in the region where the cavity 14 is located, thereby forming a local temperature difference region on the inner surface of the pot liner 1.

[0067] With this arrangement, the inner surface of the pot liner 1 can have a first temperature zone corresponding to the local functional body 13 and a second temperature zone corresponding to the cavity 14 at the interval of the local functional body 13. When the pot liner 1 is heated, the temperature of the first temperature zone of the pot liner 1 can be significantly higher than the temperature of the second temperature zone. In other words, the first temperature zone is a high-temperature zone and the second temperature zone is a low-temperature zone, thus forming a local temperature difference zone between the two zones, which can generate a significant temperature gradient. The temperature gradient promotes faster and more intense heat convection in the pot, making the liquid and food in the pot boil and tumble more fully, the food is heated more evenly, and the cooking effect of the food is more consistent. In addition, when there are local temperature difference zones in multiple locations on the inner surface of the pot liner 1, the food such as rice grains in contact with the inner surface of the pot liner 1 will undergo stress deformation and viscosity changes due to expansion, making the inner surface of the pot liner 1 non-stick, achieving non-stick without coating.

[0068] Furthermore, the local functional element 13 is located inside the pot body 2, making the substrate constituting the inner surface and the substrate constituting the outer surface of the pot body 2 a single integrated component. This avoids gaps on the inner or outer surface of the pot body 2 caused by the integration of the local functional element 13, thus solving problems such as gaps easily widening, edge lifting, and coating peeling during use. Therefore, this solution provides a pot liner 1 with a seamless surface and multiple local temperature difference zones. The pot liner 1 has a multi-layered basic structure, with the middle layer's local functional element 13 at least serving a heat transfer function, and the middle layer's cavity 14 serving a heat insulation function, thereby achieving the generation of local temperature difference zones. In addition, since the local functional element 13 is located inside the pot body 2, the outer surface of the pot body 2 does not need to have a pattern corresponding to the local functional element 13, thus eliminating the need to consider the positioning of the outer surface during manufacturing, reducing processing difficulty.

[0069] The outer pot base 11 can be a magnetic or heat-conducting material, enabling it to generate heat through electromagnetic heating or absorb heat from the heating device to meet cooking needs. The inner pot base 12 can be a heat-conducting material, enabling it to transfer heat from the local functional body 13 to the food.

[0070] The local functional body 13 is either a heat conductor or a magnetic conductor. When the local functional body 13 is a heat conductor, it can transfer the heat of the outer pot base 11 to the inner pot base 12 through heat conduction; when the local functional body 13 is a magnetic conductor, it can generate heat under the action of some magnetic lines of force in the magnetic field and transfer the heat of the outer pot base 11 to the inner pot base 12.

[0071] In one example, the outer pot base 11 is a magnetic material, and the local functional body 13 is a heat conductor or a magnetic material. The outer pot base 11 can generate heat through electromagnetic heating, and the local functional body 13 can conduct or generate heat, making it suitable for electromagnetic heating cooking appliances. In another example, the outer pot base 11 is a heat conductor, and the local functional body 13 is a heat conductor. The outer pot base 11 can absorb heat from the heating device, and the local functional body 13 can conduct heat, making it suitable for electric heating cooking appliances.

[0072] When the outer pot base 11 covers the sides and bottom of the inner pot base 12, as Figure 2 As shown, cavity 14 includes a first cavity 15 for forming a local temperature difference zone and a second cavity 16 for side insulation. The first cavity 15 is formed at the intervals of the local functional bodies 13, and the second cavity 16 is located on the side of the pot body 2. The inner pot 1 experiences uneven heating and boiling at its bottom or part of its side due to the action of the first cavity 15. The inner pot 1 also has an insulation effect on its side due to the action of the second cavity 16, preventing heat loss from the inner side of the inner pot 1 and ensuring the cooking temperature of the food inside the inner pot 1. The inner pot 1 of this design is suitable for cooking appliances without side heating devices.

[0073] Considering that the expansion of air due to heat can generate pressure and thus pose a safety hazard, the amount of air in cavity 14 should not be excessive. For example, cavity 14 is filled with air at a pressure lower than atmospheric pressure. This prevents the pressure from the thermal expansion of air from deforming the pot body 2, thus avoiding cracking and explosions, and improving the safety of the pot liner. Optionally, the vacuum degree of cavity 14 is 0.001–0.1 Pa. A moderate amount of air in cavity 14 avoids deformation and explosions caused by thermal expansion of air, while also ensuring that the processing of pot body 2 is not overly difficult due to vacuum requirements, facilitating the production of the pot liner. If the vacuum degree of cavity 14 is greater than 0.1 Pa, excessive air in cavity 14 will cause deformation and explosions due to thermal expansion. If the vacuum degree of cavity 14 is less than 0.001 Pa, although the danger of air expansion is avoided, such a high vacuum degree makes the processing of pot body 2 too difficult.

[0074] In some embodiments, the outer pot base 11 is made of a thermally conductive metal material; or a magnetically conductive metal material. The inner pot base 12 is made of a thermally conductive metal material. Alternatively, the outer pot base 11 and the inner pot base 12 are made of non-metallic materials. The inner pot base 12 may be made of a non-stick metal material to give the inner surface of the pot liner 1 a non-stick function, achieving coating-free non-stick; the outer pot base 11 is used to generate heat or absorb heat from the heating device by electromagnetic heating; and the pot liner 1 has better heat storage and heat preservation performance. Exemplarily, the inner pot base 12 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.

[0075] For example, the thickness of the local functional body 13 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 13 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 13 is too large, the overall heat transfer path will be too long, resulting in low thermal efficiency.

[0076] When the local functional body 13 and the outer pot base 11 are magnetic materials, the material of the magnetic material can be known materials such as magnetic stainless steel, magnetic magnets, and graphite. When the local functional body 13 is a heat conductor, the material of the heat conductor can be known high thermal conductivity materials such as aluminum, copper, carbon, graphene, and graphite. When the outer pot base 11 is a heat conductor, the material of the outer pot base 11 can be steel, iron, ceramics, glass, etc.

[0077] To create the desired temperature gradient, a spacing s exists between two adjacent local functional bodies 13 or between adjacent portions of a single local functional body 13 (see [reference]). Figure 7a and Figure 7b It should be noted that the spacing refers to the spacing on the plane or curved surface of the pot body 2; for example, for a pot liner 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 liner 1 with at least a curved / spherical bottom, the spacing refers to the spacing on the curved surface of the pot body 2.

[0078] Figure 5The outer pot base 11 is shown to be a heat conductor or a magnetic conductor, the inner pot base 12 is a heat conductor, and the local functional body 13 is a heat conductor or a magnetic conductor. When the inner pot 1 is heated, a high-temperature point T1 is generated at the edge of the local functional body 13. 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 section cut off by the cavity 14. The heat transfer distance between the high-temperature points T1 and T2 is L1, and the heat transfer distance between the high-temperature point T1 and the low-temperature point 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.

[0079] The spacing s is the distance between the local functional bodies 13. Taking an example pot liner 1 of this application as an example, the relationship between temperature difference and spacing s is shown in Table 1.

[0080]

[0081] 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, 5mm, 10mm, 20mm, 30mm, 40mm, 50mm, 60mm, 70mm, 80mm, 85mm, etc.; preferably 10mm to 60mm.

[0082] 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 13 is at least located at the bottom 3 of the pot body. The dimension of the first cavity 15 in the thickness direction of the pot body 2 is the same as the thickness of the local functional body 13, such as... Figure 2 As shown, the dimension N1 of the first cavity 15 in the thickness direction of the pot body 2 is 0.1mm ≤ N1 ≤ 5mm. For example, N1 can be a suitable value such as 0.1mm, 0.5mm, 1mm, 2mm, 3mm, 4mm, 5mm, etc., preferably 0.5mm. Figure 6As shown, the dimension N2 of the second cavity 16 in the thickness direction of the pot body 2 is 0.1mm ≤ N2 ≤ 10mm. For example, N2 can be a suitable value such as 0.1mm, 0.5mm, 1mm, 2mm, 3mm, 4mm, 5mm, 6mm, 8mm, 10mm, etc., preferably 0.5mm to 5mm, and more preferably 3mm. The moderate gap of the second cavity 16 can provide a certain thermal resistance effect, and the temperature difference formed on the inner surface of the pot body is within the desired range, which can form strong convection. The moderate gap of the second cavity can also provide a certain heat preservation effect and prevent heat loss from the sides. Moreover, the moderate thickness of the pot body 2 can avoid increasing the overall size of the pot body, reduce material costs, and prevent the pot body from being too bulky, making it convenient for users. If the gap is too small, the thermal resistance is low, resulting in uneven heating and poor boiling effect; if the gap is too large, the material cost increases, the pot body 2 becomes too bulky, and it is not conducive to user use.

[0083] The second cavity 16 is located above the bottom arc corner and below the rim of the pot. The side of the pot body 2 has a first height H1, and the second cavity 16 has a second height H2, wherein H2 / H1 ≥ 30%, for example, H2 / H1 is 30%, 35%, 40%, 45%, 50%, etc.; H1 is 50mm to 100mm, for example, H1 is 50mm, 60mm, 70mm, 80mm, 90mm, 100mm, etc. The moderate height of the second cavity 16 ensures that the area of ​​the second cavity 16 on the side of the pot body 2 has a good heat preservation effect on the side of the pot body 2. In addition, the above-mentioned range of H1 avoids the difficulty of processing the top rim of the pot body 2.

[0084] The projection of the local functional body 13 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 13 is a magnetic or heat-conducting body, 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 D1 / D2 of 88% is achieved.

[0085] The shape of the local functional body 13 can be arranged as needed: one example is that the local functional body 13 is 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 body 13 is 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.

[0086] like Figure 3 and Figure 7a As shown, the local functional body 13 forms a plurality of first local functional bodies 17, which are arranged in a circumferential array along the pot body 2. The shape of the first local functional body 17 can be circular, elliptical, etc. Figure 7a The shape of the first local functional body 17 is shown as a fan-shaped or similar pattern. Specifically, the width of each first local functional body 17 gradually increases in the circumferential direction 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 13 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 13 to cover more of the pot 1 area at least at the bottom, and the local functional body 13 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 13 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 and more beautiful, with a better visual effect.

[0087] At least one partial functional body 13 includes a circular second partial functional body 18. The second partial functional body 18 is located at the bottom center of the pot body 2, and the narrow ends of multiple first partial functional bodies 17 are all connected to the second partial functional body 18. Multiple first partial functional bodies 17 can be positioned based on the second partial functional body 18, making it easier for the partial functional material 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.

[0088] By rationally setting the area proportion of the local functional units 13, 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 8 The function setting area S1 is bounded by the horizontal reference plane where the highest point of the local function body 13 is located in the height direction. Figure 8The approximate location of boundary P is schematically shown using dashed lines. 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 13 is a heat conductor or a magnetic conductor, the area ratio of the local functional body 13 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 conductor or magnetic conductor 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.

[0089] 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. The local functional body 13 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, and the local functional body 13 is arranged within the projection area of ​​the side heating device on the inner pot 1.

[0090] 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 13, differed from the temperature corresponding to the outer pot base 11. In one example of the inner pot, the temperature at the high-temperature point 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.

[0091] 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.

[0092] 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 pot liner comprises: an outer pot base; an inner pot base located inside the outer pot base and covered by at least the bottom of the outer pot base to form a pot body with a receiving cavity, at least the inner pot base being a heat-conductive body; and at least one local functional body located between the outer pot base and the inner pot base and at least the bottom of the pot body, wherein two adjacent local functional bodies or adjacent parts of a single local functional body are arranged at intervals in at least one of the radial, circumferential and height directions of the pot body, and a cavity is formed between the part of the outer pot base not contacted by the local functional body and the inner pot base to form a local temperature difference area on the inner surface of the pot liner.

2. The liner according to claim 1, characterized in that The local functional body is a heat-conductive or magnet-conductive body.

3. The pot liner according to claim 1, wherein: the outer pot base is a magnet-conductive body, and the local functional body is a heat-conductive or magnet-conductive body; or the outer pot base is a heat-conductive body, and the local functional body is a heat-conductive body.

4. The liner according to claim 1, wherein The cavity is filled with air at a pressure lower than atmospheric pressure.

5. The canister according to claim 1, wherein The vacuum degree of the cavity is 0.001-0.1 pa.

6. The canister according to claim 1, wherein The outer pot base covers the side and bottom of the inner pot base, the cavity comprises a first cavity for forming a local temperature difference area and a second cavity for side heat preservation, the first cavity is formed at the intervals of the local functional bodies, and the second cavity is located at the side of the pot body.

7. The canister according to claim 6, wherein The side of the pot body has a first height H1, and the second cavity has a second height H2, wherein H2 / H1≥30%; and / or H1 is 50-100 mm.

8. The pot liner according to claim 6, wherein: the size N1 of the first cavity in the thickness direction of the pot body is 0.1 mm≤N1≤5 mm; and / or the size N2 of the second cavity in the thickness direction of the pot body is 0.1 mm≤N2≤10 mm.

9. The pot liner according to any one of claims 1-8, wherein: the distance s between two adjacent local functional bodies or adjacent parts of a single local functional body is 5-85 mm; and / or the thickness of the local functional body is 0.1-5 mm; and / or the pot body has a functional setting area for arranging the local functional bodies, and the area ratio of the local functional bodies in the functional setting area is 40-80%.

10. The canister according to any one of claims 1 to 8, characterized in that The at least one local functional body comprises a plurality of first local functional bodies arranged in an array along the circumferential direction of 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.

11. The canister according to claim 10, wherein The at least one local functional body comprises a ring-shaped or circular second local functional body located in the middle of the bottom of the pot body, and the narrow head end of each first local functional body is connected to the second local functional body.

12. The canister according to any one of claims 1 to 8, characterized in that The pot body comprises a pot body bottom and a pot body side connected to each other, at least the pot body bottom is configured in an arc shape or a spherical shape, the local functional body is arranged at least on the pot body bottom, a projection of the local functional body on a horizontal plane has a first maximum diameter D1, the pot body has a second maximum diameter D2 at the pot body side, and D1 / D2≥40%.

13. A cooking appliance characterized by, The cooking appliance comprises a heating device and the pot liner according to any one of claims 1 to 12, and the heating device is used for heating the pot liner.

14. The cooking appliance of claim 13, wherein, The heating device comprises a bottom heating device located at a bottom of the pot liner and / or a side heating device located at a side of the pot liner, and the local functional body of the pot liner is arranged in a projection area of the bottom heating device and / or the side heating device on the pot liner.

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