Electromagnetic heating device and electromagnetic cooking utensil
By using a magnetic field adjustment component with a gradually widening shape in the electromagnetic heating device, the problem of uneven electromagnetic heating is solved, achieving a wide range of uneven heating and heat convection effects, thereby improving the cooking quality and appearance of the food.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- ZHEJIANG SUPOR ELECTRICAL APPLIANCES MFG CO LTD
- Filing Date
- 2024-12-16
- Publication Date
- 2026-04-17
AI Technical Summary
The magnetic field adjustment components of existing electromagnetic heating cooking appliances have insufficient coverage area, resulting in uneven heating and affecting the cooking effect.
The magnetic field adjustment component with a gradually widening shape includes multiple first local functional bodies, which are arranged at intervals along the circumference of the coil to increase the coverage area. The magnetic field distribution is adjusted by a magnetizing body or a magnetic shielding body to form a local temperature difference region.
It achieves a wide range of uneven heating and boiling effects, improves the cooking uniformity and taste of ingredients, enhances heat convection, and ensures that ingredients are fully heated and have an attractive appearance.
Smart Images
Figure CN224139168U_ABST
Abstract
Description
Technical Field
[0001] This utility model generally relates to the technical field of kitchen household appliances, and more specifically to an electromagnetic heating device and an electromagnetic cooking appliance. Background Technology
[0002] Currently, electromagnetic heating cooking appliances such as IH rice cookers and IH electric pressure cookers all use coils to generate alternating magnetic fields, which in turn induce eddy currents in the inner pot to heat the food inside. Uniform heating is not conducive to creating localized temperature differences within the inner pot, and temperature differences are a fundamental factor in convection. The greater the localized temperature difference, the more intense the convection, and the more intense the turbulence, the more evenly the rice-water mixture is heated, resulting in more fully absorbed water by the rice grains and a more uniform texture. Therefore, existing technologies incorporate magnetic field adjustment components (near) the inner pot and / or the coil to locally alter the distribution of the magnetic field generated by the energized coil, causing an uneven distribution of the magnetic field felt by the inner pot, thereby inducing temperature differences and convection. However, the coverage area of existing magnetic field adjustment components relative to the coil is insufficient, which is not conducive to achieving a large-scale, uneven heating and boiling effect, thus affecting the cooking results.
[0003] Therefore, there is a need to provide an electromagnetic heating device and an electromagnetic cooking appliance to at least partially solve the above problems. Utility Model Content
[0004] The utility model description section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This utility model description section 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, the first aspect of this utility model provides an electromagnetic heating device for electromagnetically heating the cooking container of an electromagnetic cooking appliance, the electromagnetic heating device comprising:
[0006] Coil disc;
[0007] A coil, the coil being disposed on the coil disk; and
[0008] A magnetic field adjustment component is used to locally change the magnetic field distribution generated by the energization of the coil. The magnetic field adjustment component includes a plurality of first local functional bodies, which are arranged at intervals along the circumference of the coil disk. 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 coil disk.
[0009] The coil disk has a first surface facing the coil and a second surface facing away from the coil, and the magnetic field adjustment member is an independently formed member and is integrally connected to the coil disk from the first surface or the second surface.
[0010] According to this solution, multiple first partial functional bodies, including fan-shaped and similar patterns, can be formed on the coil. Compared to other shapes such as rings, circles, and polygons, the first partial functional bodies with gradually widening patterns have the structural characteristic of being narrower closer to the center of the coil and wider further away from the center. This allows the first partial functional bodies to cover a larger area of the coil, resulting in a larger area for adjusting the heat distribution of the cooking container and thus a larger coverage area for local temperature difference zones, achieving a wide-range uneven heating and boiling effect. Furthermore, the first partial functional bodies are integrally formed onto part of the surface of the coil, ensuring a firm and reliable bond. The gradually widening pattern also allows for shaping the product's appearance, resulting in a simpler, more aesthetically pleasing overall design and a better visual effect.
[0011] Optionally, the magnetic field adjustment component is attached to the first surface or the second surface.
[0012] According to this solution, the magnetic field adjustment component protrudes from the surface of the coil disk, allowing the magnetic field adjustment component to stand out from the surface of the coil disk. This enables the coil disk with the magnetic field adjustment component to be visually identified during manufacturing, and allows the user to visually observe the position, shape, and other information of the magnetic field adjustment component from the surface of the coil disk during use.
[0013] Alternatively, the magnetic field adjustment member is embedded in the coil disk from the first surface or the second surface.
[0014] According to this solution, interference with the cooperation of adjacent components can be avoided due to the magnetic field adjustment component protruding from the surface of the coil disk. For example, when the magnetic field adjustment component is embedded in the first surface of the coil disk, it can avoid interfering with the winding of the coil. Furthermore, the stability of the magnetic field adjustment component and the coil disk is better, and the overall structure is more robust and stable.
[0015] Optionally, the magnetic field adjustment component is integrally connected to the coil disk by injection molding.
[0016] According to this solution, the injection molding method makes the connection between the magnetic field adjustment component and the coil disk more stable, and the magnetic field adjustment component is less likely to fall off or be damaged.
[0017] Optionally, the magnetic field adjustment component is constructed as a magnet or a magnetic shield.
[0018] According to this scheme, a magnetic shield is used to weaken the local magnetic field strength, so that the magnetic field lines radiating toward the cooking container are shielded by a small area and cannot radiate to the corresponding part of the cooking container, i.e. the shielded part. Because the shielded part cannot sense the magnetic field, it cannot sense the heat generation, or the sensed magnetic field is weak and generates less heat, forming a local low temperature area; the unshielded part senses the heat generation and forms a high temperature area. The heat is transferred from the high temperature area to the local low temperature area to generate heat convection.
[0019] By using a magnet to enhance the local magnetic field strength, the magnetic field lines radiating toward the cooking container are concentrated in a small area, so that more magnetic field lines radiate to the corresponding part of the cooking container, namely the magnetized part. The magnetized part can generate more heat than the non-magnetized part, forming a local high-temperature area, while the non-magnetized part forms a low-temperature area. Heat is transferred from the local high-temperature area to the low-temperature area to generate thermal convection.
[0020] Optionally, the magnetic field adjustment component is constructed as a magnetizing body, with a spacing s between two adjacent first local functional bodies, the spacing s being 5mm to 85mm; or
[0021] The magnetic field adjustment component is constructed as a magnetic shield, and the first local functional body has a spacing s between its two separated contour edges, the spacing s being 5mm to 85mm.
[0022] According to this solution, the inner surface of the cooking container can obtain a temperature gradient within the desired temperature range in the local temperature difference area, allowing the liquid and ingredients inside the cooking container to tumble more thoroughly, thus meeting cooking requirements and resulting in better consistency in food cooking.
[0023] Optionally, the magnetic field adjustment component has a total coverage area corresponding to the coil. When the magnetic field adjustment component is constructed as a magnetic shield, the proportion of the total coverage area to the winding area of the coil ranges from 10% to 50%. When the magnetic field adjustment component is constructed as a magnetizing body, the proportion of the total coverage area to the winding area of the coil ranges from 40% to 80%.
[0024] According to this solution, both the overall heating effect and the local convection effect of the cooking container can be taken into account, thus ensuring the cooking quality of the food.
[0025] Optionally, the thickness of the coil disk is D1, and the thickness of the magnetic field adjustment component is D2, wherein 20% ≤ D2 / D1 ≤ 80%.
[0026] According to this scheme, the thickness of the magnetic field adjustment component is appropriate, which can not only ensure the structural strength of the magnetic field adjustment component itself, but also facilitate the processing of the magnetic field adjustment component.
[0027] Optionally, the magnetic field adjustment component further includes a ring-shaped second local functional body, which is located in the middle of the coil disk, and the narrow ends of the plurality of first local functional bodies are connected to the second local functional body.
[0028] According to this solution, multiple first local functional units can be positioned based on the second local functional unit, making it easier to form the magnetic field adjustment component on the coil disk; and the overall appearance of the product is simpler and more beautiful, with better visual effect.
[0029] Optionally, the coil is wound around the side of the coil disc facing away from the cooking container along the circumferential direction.
[0030] According to this solution, a neatly arranged local temperature difference zone can be formed in the circumferential direction, which is conducive to better control of the heat convection heating of liquid and food in the cooking container, resulting in better heat convection effect and more uniform heating of food in all parts of the cooking container.
[0031] Optionally, the coil has a recess on the side near the cooking container, the recess having an arc-shaped concave surface, and the magnetic field adjustment member is configured as an arc shape adapted to the arc-shaped concave surface.
[0032] According to this solution, the magnetic field adjustment component allows the cooking container to be placed inside the coil without affecting the placement of the cooking container.
[0033] The second aspect of this utility model provides an electromagnetic cooking appliance, which includes a cooking container and an electromagnetic heating device according to the first aspect of this utility model. The electromagnetic heating device is used to heat the cooking container, and the cooking container includes a magnetic conductive layer.
[0034] According to this solution, the cooking container has magnetic sensing capability, which can sense heat generation when the coil is energized, thereby improving the heating and cooking effect on the food. Attached Figure Description
[0035] The following drawings, which illustrate embodiments of the present invention, are incorporated herein as part of the present invention for understanding the invention. The drawings show embodiments of the present invention and their descriptions, serving to explain the principles of the present invention. In the drawings,
[0036] Figure 1 This is a cross-sectional view of an electromagnetic cooking appliance according to a preferred embodiment of the present invention, wherein the tangent of the cross-section is perpendicular to the axis of the magnetic field adjusting component.
[0037] Figure 2 for Figure 1 A three-dimensional schematic diagram showing the connection between the magnetic field adjustment component and the coil in an electromagnetic cooking appliance.
[0038] Figure 3 for Figure 2 A sectional view, wherein the tangent of the section is perpendicular to the axis of the magnetic field adjustment component;
[0039] Figure 4 for Figure 1 A schematic diagram of the magnetic field adjustment component in the electromagnetic cooking appliance shown.
[0040] Figure 5 for Figure 1 A top view of the magnetic field adjustment component in the electromagnetic cooking appliance shown, connected to the coil.
[0041] Figure 6 for Figure 1 A bottom view of the connection between the coil and the coil plate in the electromagnetic cooking appliance shown;
[0042] Figure 7 for Figure 1 An enlarged view of part A in the middle; and
[0043] Figure 8 This is a schematic diagram illustrating the adjustment of the temperature distribution of a cooking container using a magnetic field adjustment component according to a preferred embodiment of the present invention.
[0044] Explanation of reference numerals in the attached figures:
[0045] 100 Electromagnetic Cooking Appliances
[0046] 110 Electromagnetic heating device
[0047] 111 Coil
[0048] 112 coil
[0049] 113 Depression
[0050] 120 Magnetic Field Adjustment Component
[0051] 121 First Local Functional Entity
[0052] 122 Second Local Functional Entity
[0053] 130 Cooking Container
[0054] 131 Magnetic layer
[0055] 132 Thermal conductive layer
[0056] S1 bypass area
[0057] S2 Total Coverage Area
[0058] A1 Covered Area
[0059] A2 Coverage Area
[0060] F1 First Surface
[0061] F2 Second Surface Detailed Implementation
[0062] 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 embodiments of the present invention may 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 embodiments of the present invention.
[0063] To fully understand the embodiments of this utility model, a detailed structure will be presented in the following description. Obviously, the implementation of the embodiments of this utility model is not limited to the specific details familiar to those skilled in the art.
[0064] It should be understood that the terminology used herein is intended only to describe particular embodiments and is not intended to limit the invention. The singular forms “a,” “an,” and “the” are also intended to include the plural forms unless the context clearly indicates otherwise. 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.
[0065] The ordinal numbers such as "first" and "second" used in this utility model are merely identifiers and do not have any other meaning, such as a specific order. Furthermore, for example, the term "first component" does not imply the existence of a "second component," and the term "second component" does not imply the existence of a "first component." It should be noted that the terms "upper," "lower," "front," "rear," "left," "right," "inner," "outer," and similar expressions used in this utility model are for illustrative purposes only and are not intended to be limiting.
[0066] The specific embodiments of the present invention will be described in more detail below with reference to the accompanying drawings, which show representative embodiments of the present invention and are not intended to limit the present invention.
[0067] This invention provides an electromagnetic cooking appliance that can cook food using electromagnetic heating technology.
[0068] Please see Figures 1 to 4 The electromagnetic cooking appliance 100 can be, for example, an IH rice cooker, an induction cooker equipped with a cooking container 130, an IH pressure cooker, or other cooking appliances, and in addition to the function of cooking rice, the cooking appliance can also have various functions such as cooking porridge.
[0069] The electromagnetic cooking appliance 100 includes a cooking container 130 and an electromagnetic heating device 110. The electromagnetic heating device 110 includes a coil 112 and a coil disc 111 for winding the coil 112. The cooking container 130 can be a single-layer structure or a multi-layer composite structure; the cooking container 130 includes a magnetically conductive layer 131, and optionally, it may also include a heat-conducting layer 132 located inside the magnetically conductive layer 131. Further optionally, it may also include an outer layer, a non-stick coating, etc.
[0070] For IH rice cookers, the cooking appliance includes a pot body and a lid. The cooking container 130 is the inner pot, and the pot body has a cylindrical inner pot storage section. The inner pot can be fixedly installed in the inner pot storage section, or it can be freely placed into or removed from the inner pot storage section for easy cleaning. The inner pot is usually made of metal and has a circular opening on its upper surface for holding materials to be heated, such as rice or soup. The pot body includes an electromagnetic heating device 110 for heating the inner pot. In this cooking appliance, the bottom of the inner pot has a bottom coil 111, which is integrally constructed as a recessed structure, and the bottom of the inner pot is accommodated within this recessed structure. Some cooking appliances have annular side coils 111 on the side of the inner pot.
[0071] 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.
[0072] For induction cookers, the cooking container 130 can be a pot, a cup, or the like. The cooking container 130 is independent of the induction cooker, and can be placed on the upper surface of the induction cooker during use. In this cooking appliance, the coil 111 is constructed as a flat structure.
[0073] To improve heat convection within the cooking container 130 during cooking, this invention provides an electromagnetic heating device 110 for electromagnetically heating the cooking container 130 of an electromagnetic cooking appliance 100. In addition to the aforementioned coil disk 111 and coil 112, the electromagnetic heating device 110 also includes a magnetic field adjustment component 120. The magnetic field adjustment component 120 is used to locally alter the magnetic field distribution generated by the energization of the coil 112. The magnetic field adjustment component 120 includes a plurality of first local functional bodies 121, which are arranged circumferentially around the coil disk 111. The circumferential width of each first local functional body 121 gradually increases from the radial direction outward and / or the height direction upward of the coil disk 111. The coil disk 111 has a first surface F1 facing the coil 112 and a second surface F2 facing away from the coil 112. The magnetic field adjustment component 120 is an independently formed component and integrally connected to the coil disk 111 from either the first surface F1 or the second surface F2.
[0074] According to the electromagnetic heating device 110 of this solution, multiple first local functional bodies 121, including fan-shaped and similar patterns, can be formed on the coil 111. Compared with other shapes such as rings, circles, and polygons, the first local functional bodies 121 with the gradually widening pattern have the structural characteristics of being narrower closer to the center of the coil 111 and wider further away from the center of the coil 111. This allows the first local functional bodies 121 to cover a larger coil area on the coil 111, and the first local functional bodies 121 have a larger adjustment area for the heat distribution of the cooking container 130, thereby covering a larger area of local temperature difference regions and achieving a large-scale uneven heating and boiling effect. Furthermore, when the first local functional bodies 121 form the inner or outer surface of the coil 111, the appearance of the product can be shaped based on the gradually widening pattern, making the overall appearance simpler and more beautiful, and the visual effect better.
[0075] It should be noted that, as described above, when the electromagnetic cooking appliance 100 is constructed as, for example, an induction cooker, the coil 111 is constructed as a whole with a flat structure, and correspondingly, the magnetic field adjustment component 120 is also a flat structure. In this case, the circumferential width of the first partial functional body 121 gradually increases outward from the radial direction of the coil 111. Please refer to... Figure 2 When the electromagnetic cooking appliance 100 is configured as, for example, a rice cooker, the width of the first partial functional body 121 in the circumferential direction gradually increases from the radial direction outward and the height direction upward of the coil 111.
[0076] Preferably, the coil 112 is wound around the side of the coil disk 111 facing away from the cooking container 130 along the circumference of the electromagnetic heating device 110. Correspondingly, a plurality of first local functional bodies 121 are arranged in a ring array along the circumference. This allows for the formation of neatly arranged local temperature difference zones in the circumference, which is beneficial for better control of the heat convection heating of the liquid and food within the cooking container 130, resulting in better heat convection and more uniform heating of the food at various locations within the cooking container 130. The cooking container 130 includes a magnetically conductive layer with magnetic induction capability, enabling it to generate heat when the coil 112 is energized.
[0077] To enhance the connection strength between the magnetic field adjustment member 120 and the coil 111, and to facilitate the placement of, for example, a cooking container 130 onto the coil 111 (or the coil), the magnetic field adjustment member 120 is attached to the first surface F1 or the second surface F2, or the magnetic field adjustment member 120 is embedded into the coil 111 from the first surface F1 or the second surface F2. The term "attachment" as used herein refers to attaching a material to a separate component by any means such as spraying, where the material can be a molded material such as a sheet or an unmolded material such as paint. In this embodiment, the magnetic field adjustment member 120 is a separately molded component. This approach does not alter the original structure of the coil 111; the magnetic field adjustment member 120 is directly installed onto the existing structure of the coil 111, facilitating the manufacturing of the coil 111. Alternatively, the magnetic field adjustment member 120 can be integrally connected to the coil 111 by injection molding.
[0078] Figures 2 to 6 The illustration schematically depicts one embodiment of the present invention, in which the magnetic field adjusting member 120 is constructed as a magnetizing body. It should be noted that the magnetizing body can be made of ferrite, ferrosilicon alloy, iron-nickel alloy, or nanomaterials, etc. Furthermore, the magnetic field adjusting member 120 also includes an annular second partial functional body 122, located in the center of the coil disk 111. The narrow ends of multiple first partial functional bodies 121 are all connected to the second partial functional body 122. Please refer to... Figure 2 and Figure 3 Preferably, the coil 111 has a recess 113 on the side near the cooking container 130, the recess 113 having an arc-shaped concave surface, and the magnetic field adjusting member 120 is constructed in an arc shape adapted to the arc-shaped concave surface. Please refer to Figure 7It should be noted that the thickness of the coil 111 is D1, and the thickness of the magnetic field adjusting component 120 is D2. The thickness of the magnetic field adjusting component 120 is typically 20% to 80% of the thickness of the coil 111, i.e., 20% ≤ D2 / D1 ≤ 80%; for example, 20%, 30%, 40%, 50%, 60%, 70%, or 80%, preferably 40% ≤ D2 / D1 ≤ 60%. This ensures both ease of manufacturing and optimal cooking results.
[0079] Figure 8 The distribution of the magnetic field adjustment member 120 (or the projection of the magnetic field adjustment member onto the coil disk 111) relative to the coil disk 111 is shown. Figure 8 The middle arrow indicates the uncovered area A1 and the covered area A2. Figure 8 The cooking container 130 shown includes a magnetically conductive layer 131 and a heat-conducting layer 132, with the magnetically conductive layer 131 closer to the coil 111 than the heat-conducting layer 132. When the magnetic field adjustment member 120 (first local functional body 121) is constructed as a magnet, a high-temperature point T1 is generated at the first local functional body (or the covered area A2 of the coil 111) when the cooking container 130 is heated. After heat conduction, a high-temperature point T2 and a low-temperature point T3 are generated on the inner surface of the cooking container 130, where the high-temperature point T2 corresponds to the position of the covered area A2 in the thickness direction, and the low-temperature point T3 corresponds to the uncovered area A1 in the thickness direction. After a temperature difference is generated on the inner surface of the cooking container 130, heat flows from the high-temperature area to the low-temperature area (i.e., T2 towards T3), promoting the tumbling and convection of food within the cooking container 130, resulting in uniform cooking. In this design, the spacing s is the distance between two adjacent first local functional bodies 121, and the spacing s is set to 5mm to 85mm, preferably 10mm to 60mm.
[0080] When the magnetic field adjustment component 120 is configured as a magnetizing body, the spacing s is the distance between two adjacent first local functional bodies 121. A test was conducted using an example cooking container 130 of this invention, and the relationship between temperature difference and spacing s was obtained, as shown in the table below.
[0081]
[0082] 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 decreases with the 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, etc.; preferably 10mm to 60mm.
[0083] Alternatively, the magnetic field adjustment component 120 can be constructed as a magnetic shield. It should be noted that the material of the magnetic shield can be aluminum, ferromagnetic alloy, conductive plastic, or magnetically shielded glass, etc. In the heating device using this alternative, when the cooking container 130 is heated, a high-temperature point is generated at the edge of the first partial functional body (or the uncovered area A1 of the coil 111). After heat conduction, a high-temperature point T3 and a low-temperature point T2 are generated on the inner surface of the cooking container 140, where the high-temperature point T3 corresponds to the position of the uncovered area A1 in the thickness direction, and the low-temperature point T2 corresponds to the first partial functional body 121 in the thickness direction. After a temperature difference is generated on the inner surface of the cooking container 130, heat flows from the high-temperature area to the low-temperature area (i.e., T3 towards T2), promoting tumbling and convection of food within the cooking container 130, resulting in uniform cooking.
[0084] The spacing s is the distance between two contour edges of the first local functional body 121 that are spaced apart from itself. The spacing s is set to 5mm to 85mm, for example, 5mm, 10mm, 20mm, 30mm, 40mm, 50mm, 60mm, 70mm, 80mm, etc.; preferably 10mm to 60mm.
[0085] Return to reference Figure 5 and Figure 6 The coil 112 has a winding area S1 corresponding to the coil disk 111, and the magnetic field adjustment member 120 has a total coverage area S2 corresponding to the coil 112.
[0086] By appropriately setting the area ratio of the magnetic field adjustment component 120, the overall heat of the cooking container 130 can meet the cooking requirements while ensuring both overall heating efficiency and local convection efficiency. When the magnetic field adjustment component 120 is constructed as a magnetizing body, the ratio of the total coverage area S2 of the magnetic field adjustment component 120 corresponding to the coil 112 to the aforementioned winding 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 magnetizing body is too large, the temperature difference in the gap area will be too small, reducing the convection effect; if the area ratio is too small, the thermal efficiency will be insufficient.
[0087] Alternatively, when the magnetic field adjusting member 120 is a magnetic shield, the proportion of the total coverage area S2 of the magnetic field adjusting member 120 corresponding to the coil 112 relative to the aforementioned winding area S1 is 10% to 50%. For example, the area proportion can be a suitable proportion such as 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, etc., preferably 40%. If the area proportion of the magnetic shield is too large, the heat transfer will be slow, the thermal efficiency will be low, and the cooking time will be longer. If the area proportion is too small, the temperature difference will be small, and the large-scale tumbling effect will not be achieved.
[0088] 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. Terms such as “set” appearing herein can refer to either a component being directly attached to another component or a component being attached to another component via an intermediary. A feature 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.
[0089] This utility model has been described through the above embodiments. However, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this utility model to the described embodiments. Those skilled in the art will understand that many more 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. An electromagnetic heating device for electromagnetic heating of a cooking vessel of an electromagnetic cooking appliance, characterized in that, The electromagnetic heating device includes: Coil; A coil, the coil being disposed on the coil disk; and A magnetic field adjustment component is used to locally change the magnetic field distribution generated by the energization of the coil. The magnetic field adjustment component includes a plurality of first local functional bodies, which are arranged at intervals along the circumference of the coil disk. 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 coil disk. The coil disk has a first surface facing the coil and a second surface facing away from the coil, and the magnetic field adjustment member is an independently formed member and is integrally connected to the coil disk from the first surface or the second surface.
2. The electromagnetic heating device of claim 1, wherein, The magnetic field adjustment member is attached to the first surface or the second surface, or the magnetic field adjustment member is embedded in the coil disk from the first surface or the second surface.
3. The electromagnetic heating device of claim 1, wherein, The magnetic field adjustment component is integrally connected to the coil disk by injection molding.
4. The electromagnetic heating device according to claim 1, characterized in that, The magnetic field adjustment component is constructed as a magnet or a magnetic shield.
5. The electromagnetic heating device according to claim 1, characterized in that, The magnetic field adjustment component is constructed as a magnet, and there is a spacing s between two adjacent first local functional units, the spacing s being 5mm to 85mm; or The magnetic field adjustment component is constructed as a magnetic shield, and the first local functional body has a spacing s between its two separated contour edges, the spacing s being 5mm to 85mm.
6. The electromagnetic heating device of claim 1, wherein, The magnetic field adjustment component has a total coverage area corresponding to the coil. When the magnetic field adjustment component is constructed as a magnetic shield, the proportion of the total coverage area to the winding area of the coil ranges from 10% to 50%. When the magnetic field adjustment component is constructed as a magnetizing body, the proportion of the total coverage area to the winding area of the coil ranges from 40% to 80%.
7. The electromagnetic heating device of claim 1, wherein, The thickness of the coil disk is D1, and the thickness of the magnetic field adjustment component is D2, wherein 20% ≤ D2 / D1 ≤ 80%.
8. The electromagnetic heating device of claim 1, wherein, The magnetic field adjustment component further includes a ring-shaped second local functional body, which is located in the middle of the coil disk, and the narrow ends of the plurality of first local functional bodies are connected to the second local functional body.
9. The electromagnetic heating device of claim 1, wherein, The coil is wound circumferentially around the side of the coil disc facing away from the cooking container; and / or The coil has a recessed portion on the side near the cooking container, the recessed portion having an arc-shaped concave surface, and the magnetic field adjustment component is constructed in an arc shape adapted to the arc-shaped concave surface.
10. An electromagnetic cooking appliance, characterized by The electromagnetic cooking appliance includes a cooking container and an electromagnetic heating device according to any one of claims 1 to 9, wherein the electromagnetic heating device is used to heat the cooking container, and the cooking container includes a magnetically conductive layer.