Pot container and cooking utensil

Abstract

The utility model discloses a pot container and a cooking utensil. The pot container comprises an outer pot base body and an inner pot base body. The inner pot base body is located on the inner side of the outer pot base body and forms a pot body with a containing cavity, the inner pot base body is a heat conduction pot base body, the outer pot base body is a heat conduction pot base body or a magnetic conduction pot base body, the outer pot base body comprises a main body part and at least one function part, and the function part protrudes or sinks from the outer surface of the main body part. The formed convex areas or concave areas are discontinuously or continuously arranged, and every two adjacent function parts or the adjacent parts of the single function part are arranged at intervals in at least one of the radial direction, the circumferential direction and the height direction of the pot body, so that a local temperature difference area is formed on the inner surface of the pot container. The pot container is provided with the convex or concave function part, so that the inner surface of the pot container can be provided with the first temperature area and the second temperature area which correspond to each other. A temperature gradient is formed between the two areas, convection of food materials in the pot is promoted, and the cooking effect consistency of food is better.

Description

Technical Field

[0001] This utility model relates to the technical field of kitchen appliances, and more specifically to a pot inner liner 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. When the inner pot is heated, the heat is evenly distributed throughout the pot, and the temperature of the inner surface is uniform within the same height area. This results in slow convection flow, a small convection area, insufficient boiling and tumbling of the food, and poor consistency in the cooking effect.

[0003] Therefore, a pot inner liner and cooking utensil are needed 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 a pot inner liner for a cooking utensil, the pot inner liner comprising:

[0006] Outer pot base; and

[0007] An inner pot base is located inside the outer pot base and forms a pot body with a receiving cavity. The inner pot base is a heat-conducting pot base, and the outer pot base is either a heat-conducting pot base or a magnetic pot base.

[0008] The outer pot base includes a main body and at least one functional part. The functional part protrudes or is recessed from the outer surface of the main body. The protruding or recessed areas formed by the functional part are arranged intermittently or continuously. Two adjacent functional parts or adjacent portions of a single functional part are arranged at least one of the radial, circumferential and height directions of the pot body to form a local temperature difference area on the inner surface of the inner pot.

[0009] The inner pot of this invention has protruding or recessed functional parts, making the thickness of the functional parts different from the thickness of the main body. When the outer pot base is a magnetic pot base, the thicker and thinner areas heat up at different rates, allowing the inner surface of the inner pot to have corresponding first and second temperature zones. When the outer pot base is a heat-conducting pot base and is heated by an external heat source, the different distances between the functional parts and the main body and the heat source also allow the inner surface of the inner pot to have corresponding first and second temperature zones. The significant temperature difference between the first and second temperature zones creates a local temperature difference region between the two areas, generating a noticeable temperature gradient. This temperature gradient accelerates and intensifies 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.

[0010] Optionally, the functional part is configured as a protrusion extending outward from the outer surface of the main body. According to this design, by protruding outward from the outer surface of the main body, the functional part of the pot inner liner has a thickness difference with the main body, and the functional part is closer to the external heat source than the main body, thereby creating a temperature difference zone on the inner surface of the pot inner liner. The functional part of the pot inner liner has a simple design and is easy to manufacture.

[0011] Optionally, the protrusion of the convex portion relative to the outer surface of the main body has a dimension of d1, where d1 is 0.1mm to 10mm. According to this solution, the temperature difference formed on the inner surface of the pot is within the desired range, which can form strong convection, and the overall heat transfer path is moderate, resulting in high thermal efficiency.

[0012] Optionally, there is a distance s between two adjacent protrusions or between adjacent portions of a single protrusion, 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 area, resulting in more uniform tumbling of liquid and food in each area of ​​the pot, which can meet cooking requirements and achieve better consistency in food cooking.

[0013] Optionally, the functional part is configured as a recess that is concave inward from the outer surface of the main body. According to this design, by being concave inward from the outer surface of the main body, the functional part of the pot liner has a thickness difference with the main body, and the functional part is further away from the external heat source than the main body, thereby creating a temperature difference zone on the inner surface of the pot liner. The functional part of the pot liner has a simple design and is easy to manufacture.

[0014] Optionally, the recessed portion is recessed inward relative to the outer surface of the main body by a dimension d2, where d2 is 0.1 mm to 10 mm. According to this design, the temperature difference formed on the inner surface of the pot is within the desired range, resulting in strong convection, a suitable overall heat transfer path, and high thermal efficiency.

[0015] Optionally, the recess has a spacing s between its two spaced-apart contour edges, with the spacing s being 5mm to 85mm. According to this solution, the inner surface of the pot can obtain a temperature gradient within the desired temperature range in the local temperature difference area, resulting in more uniform tumbling of liquid and food in different areas of the pot, which can meet cooking requirements and achieve better consistency in food cooking.

[0016] Optionally, the outer pot base has a function setting area for arranging the functional parts.

[0017] The functional part is a protrusion that protrudes outward from the outer surface of the main body, and its area in the functional setting area accounts for 40% to 80%; and / or

[0018] The functional part is a recessed part that is recessed inward from the outer surface of the main body, and the area of ​​the functional setting area is 10% to 50%.

[0019] According to this scheme, the area of ​​the convex functional part is set to be larger, and the area of ​​the concave functional part is set to be smaller, so that the heat of the pot as a whole can meet the cooking needs, that is, to ensure both the overall heating effect and the local convection effect at the same time.

[0020] Optionally, the at least one functional part includes a plurality of first functional parts, the plurality of first functional parts being arranged in a circumferential array along the pot body, and the width of each first functional part in the circumferential direction gradually increases from the radial direction outward and / or the height direction upward of the pot body.

[0021] According to this solution, multiple first functional sections, including fan-shaped and similar patterns, can be formed on the inner pot. Compared to other shapes such as rings, circles, and polygons, the first functional sections of the gradually widening pattern 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 characteristic conforms to the overall shape of the inner pot, making the distribution of the first functional sections and the areas outside the functional sections more uniform from the center to the edge of the inner pot. That is, the first functional sections adjust the heat distribution of the inner pot more evenly, achieving a large-scale non-uniform heating convection effect. Furthermore, when the first functional sections form the inner or outer surface of the inner pot, the appearance of the product can be shaped based on the gradually widening pattern, making the overall appearance simpler, more aesthetically pleasing, and visually better.

[0022] Optionally, the at least one functional part includes an annular or circular second functional part, the second functional part being located at the bottom center of the pot body, and the plurality of first functional parts being connected to the second functional part.

[0023] According to this solution, the functional part located in the center of the pot is easier to process, ensuring the structural strength of the bottom of the pot; and the overall appearance of the product is simpler and more beautiful, with a better visual effect.

[0024] Optionally, the pot body includes a connected bottom and a side portion, at least the bottom of the pot body is configured with an arc-shaped longitudinal section, the functional part is at least provided at the bottom of the pot body, the projection of the functional part on the horizontal plane has a first maximum diameter D1, and the pot body has a second maximum diameter D2 on the side portion of the pot body, wherein D1 / D2≥40%.

[0025] According to this solution, while ensuring a sufficiently large heating area, even without side heating devices, the functional unit provides uneven heating to a portion of the sides of the pot from the bottom to a certain height. This allows food in this portion of the side to tumble fully, achieving even heating. The large heating area, reaching part of the sides, prevents undercooked food from remaining on the sides, meeting the minimum standard for undercooked food and improving cooking results.

[0026] Optionally, the inner pot base is made of a non-stick material to form a non-stick layer. According to this solution, direct contact between food and the bottom of the pot during cooking can be reduced, thereby effectively preventing food from sticking to the bottom of the pot.

[0027] The outer pot base and / or the inner pot base are made of metallic materials. According to this design, the inner pot has high strength and good thermal conductivity.

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

[0029] According to this solution, when the inner pot is heated, the inner pot with functional parts can generate a significant temperature gradient on its inner surface. The temperature gradient promotes faster and more intense heat convection inside the pot, which makes the liquid and food inside the pot boil and tumble more fully, the food is heated more evenly, and the cooking effect of the food is more consistent.

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

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

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

[0033] Figure 1 This is a schematic diagram of a pot inner chamber according to one embodiment of this application;

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

[0035] Figure 3 for Figure 2 Enlarged view of section A;

[0036] Figure 4 for Figure 1 A partial cross-sectional view of an example of the inner pot shown, wherein the functional part is a convex part;

[0037] Figure 5 This is a schematic diagram of a pot inner chamber according to another embodiment of this application;

[0038] Figure 6 for Figure 5 The cross-sectional view of the inner pot shown;

[0039] Figure 7 for Figure 6 Enlarged view of section B;

[0040] Figure 8 for Figure 5 A partial cross-sectional view of an example of the inner pot shown, where the functional part is a recess;

[0041] Figure 9 for Figure 1 The image shows a bottom view of the inner pot, with the function setting area schematically indicated by shaded lines;

[0042] Figure 10 for Figure 1 The cross-sectional view of the inner pot shown shows diameters D1 and D2;

[0043] Figure 11 for Figure 1 Another bottom view of the inner pot shown; and

[0044] Figure 12 for Figure 1 Another bottom view of the inner pot shown.

[0045] Explanation of reference numerals in the attached figures:

[0046] 1 pot inner pot

[0047] 2. Pot body

[0048] 3 Bottom of the pot body

[0049] 4. Side of the pot body

[0050] 10 Outer pot base

[0051] 11 Functional Departments

[0052] 111 First Functional Department

[0053] 112 First Functional Department

[0054] 11a convex part

[0055] 11b concave part

[0056] 12 main body sections

[0057] 20 Inner Pot Base

[0058] S1 Function Setting Area

[0059] S2 Non-functional Setting Area Detailed Implementation

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

[0061] To fully understand this invention, a detailed description will be set forth in the following description. It should be understood that these embodiments are provided so that the disclosure of this invention is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art. Obviously, the implementation of embodiments 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 be implemented in addition to 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. Moreover, 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.

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

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

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

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

[0070] like Figures 1 to 8As shown, this application provides a pot liner 1 with better heat convection. The pot liner 1 mainly includes an outer pot base 10 and an inner pot base 20. The inner pot base 20 is located inside the outer pot base 10 and forms a pot body 2 with a receiving cavity. The inner pot base 20 is a heat-conducting pot base, and the outer pot base 10 is either a heat-conducting pot base or a magnetic pot base. The outer pot base 10 includes a main body portion 12 and at least one functional portion 11. The functional portion 11 protrudes or retracts from the outer surface of the main body portion 12, and the protruding or retracted areas formed by the functional portion 11 are arranged intermittently or continuously. The functional portion 11 is connected to the main body portion 12, and the inner pot base 20 conducts heat from the main body portion 12 and / or the functional portion 11 to the food. The functional portion 11 is used to adjust the heat distribution of the pot liner 1 and promote food convection within the pot liner 1.

[0071] To improve heat convection within the inner pot 1 during cooking, adjacent functional sections 11 or adjacent portions of a single functional section are spaced apart in at least one of the radial, circumferential, and height directions of the pot body 2 to form localized temperature difference zones on the inner surface of the inner pot 1. The pot body 2 includes a connected bottom 3 and a side 4. At least the bottom 3 is configured in an arcuate or spherical shape, and the functional sections 11 constitute at least a portion of the bottom 3 or the side 4. Figure 1 and Figure 5 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.

[0072] When the functional part 11 constitutes at least a part of the bottom of the pot body 3, for a straight-walled bottom of the pot body 3, the functional part 11 is arranged at least once in the radial and circumferential directions of the pot body 2; for an arc-shaped / spherical bottom of the pot body 3, the functional part 11 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.

[0073] When the functional part 11 constitutes at least a part of the side portion 4 of the pot body, for the straight-walled side portion 4 of the pot body, the functional part 11 is arranged at least once in the circumferential and height directions of the pot body 2; for the arc-shaped / spherical side portion 4 of the pot body, the functional part 11 is arranged at intervals in the circumferential, radial and height directions, or radial, circumferential and height directions of the pot body 2.

[0074] With this arrangement, the inner surface of the pot liner 1 can have a first temperature zone corresponding to the functional section 11 and a second temperature zone corresponding to the main body section 12 in the interval between the functional sections 11. When the pot liner 1 is heated, under the adjustment of heat distribution by the functional section 11, there is a significant temperature difference between the first and second temperature zones of the pot liner 1, thereby forming a local temperature difference region between the two areas and generating a significant temperature gradient. Utilizing the temperature gradient promotes faster and more intense heat convection within the pot, resulting in more thorough boiling and churning of the liquid and ingredients, more even heating of the ingredients, and better consistency in the cooking effect of the food.

[0075] In some embodiments, such as Figures 1 to 4 As shown, the functional part 11 is configured as a protrusion 11a protruding outward from the outer surface of the main body part 12. The outer surface of the protrusion 11a forms a convex surface, while the outer surface of the main body part 12 forms a concave surface. The inner surface of the outer pot base 11 is generally flat, which is beneficial for a tight fit with the inner pot base 20.

[0076] When the outer pot base 10 is a heat-conducting pot base and the heating device is an electric heating device such as a heating plate, the distance between the protrusion 11a and the heating device is small, resulting in a higher inner surface temperature of the area of ​​the inner pot 1 corresponding to the functional part 11. Furthermore, the first temperature zone is a high-temperature zone, and the second temperature zone is a low-temperature zone. When the outer pot base 10 is a magnetic pot base and the heating device is an electromagnetic heating device such as a coil, the thickness of the protrusion 11a is large, resulting in a higher inner surface temperature of the area of ​​the inner pot 1 corresponding to the functional part 11. Furthermore, the first temperature zone is a high-temperature zone, and the second temperature zone is a low-temperature zone.

[0077] For example, the outward protrusion of the protrusion 11a relative to the outer surface of the main body 12 is d1. d1 is generally 0.1mm to 10mm, with suitable values ​​such as 0.1mm, 0.5mm, 1mm, 2mm, 3mm, 4mm, 5mm, and 10mm, preferably 2mm. If the outward protrusion of the protrusion 11a relative to the outer surface of the main body 12 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 outward protrusion of the protrusion 11a relative to the outer surface of the main body 12 is too large, the overall heat transfer path will be too long, resulting in low overall thermal efficiency.

[0078] In order to form the desired temperature gradient, when the functional part 11 is configured as a protrusion 11a protruding outward from the outer surface of the main body part 12, there is a spacing s between two adjacent protrusions 11a or between adjacent portions of a single protrusion 11a (see...). Figure 11 and Figure 12The spacing s is 5mm to 85mm. In the illustrated example, the fan-shaped functional parts are arranged at intervals in the circumferential direction, and the spacing s is equal to the circumferential spacing of the fan-shaped functional parts. 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.

[0079] Figure 4 The inner pot base 20 and outer pot base 10 are shown as heat conductors, and the functional part 11 is configured as a protrusion 11a protruding outward from the outer surface of the main body 12. When the inner pot 1 is heated, a high-temperature point T1 is generated at the edge of the protrusion 11a. 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, where the high-temperature point T2 corresponds to the position of the high-temperature point T1 in the thickness direction, and the low-temperature point T3 corresponds to the middle of the section of the main body 12 between the protrusions 11a. The heat transfer distance between the high-temperature points T1 and T2 is L1, and the heat transfer distance between the high-temperature points T1 and T3 is L2. Thus, 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.

[0080] At this time, the spacing s is the distance between the protrusions 11a, that is, the width of the concave surface formed by the main body 12 between the protrusions 11a. Taking an example pot liner 1 of this application as an example, the relationship between temperature difference and spacing s is obtained, as shown in Table 1.

[0081]

[0082] Therefore, it can be seen that 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, 85mm, etc.; preferably 10 to 60mm.

[0083] By rationally setting the area ratio of the functional units 11, the overall heat of the inner pot 1 can meet the cooking requirements while ensuring both overall heating effect and local convection effect. The outer pot base 10 has a functional setting area S1 for arranging the functional units 11 (see...). Figure 9 ).

[0084] The function setting area S1 is bounded by the horizontal reference plane where the highest point of the functional unit 11 is located in the height direction, P. Figure 9 The approximate location of the boundary P is schematically shown using dashed lines. The area below the boundary P is the function setting area S1, and the area above the boundary P is the non-function setting area S2. When the functional part 11 is configured as a protrusion 11a protruding outward from the outer surface of the main body part 12, the area ratio of the protrusion 11a in the function 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 protrusion 11a 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.

[0085] 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 of the cooking appliance onto the inner pot 1, and 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 function unit 11 can be disposed within the projection area of ​​the bottom heating device onto the inner pot 1. The heating device also includes a side heating device located on the side of the inner pot 1, and the function unit 11 is arranged within the projection area of ​​the side heating device onto the inner pot 1.

[0086] In some embodiments, such as Figures 5 to 8 As shown, the functional part 11 is configured as a recess 11b that is recessed inward from the outer surface of the main body part 12. The outer surface of the main body part 12 is convex, while the outer surface of the recess 11b is concave. The inner surface of the outer pot base 10 is generally flat, which facilitates a tight fit with the inner pot base 20.

[0087] When the outer pot base 10 is a heat-conducting pot base and the heating device is an electric heating device such as a heating plate, the distance between the recess 11b and the heating device is relatively large, resulting in a lower inner surface temperature of the area of ​​the inner pot 1 corresponding to the functional part 11. Furthermore, the first temperature zone is a low-temperature zone, and the second temperature zone is a high-temperature zone. When the outer pot base 10 is a magnetically conductive pot base and the heating device is an electromagnetic heating device such as a coil, the thickness of the recess 11b is relatively small, resulting in a lower inner surface temperature of the area of ​​the inner pot 1 corresponding to the functional part 11. Furthermore, the first temperature zone is a low-temperature zone, and the second temperature zone is a high-temperature zone.

[0088] For example, the depth of the recess 11b recessed inward relative to the outer surface of the main body 12 is d2. d2 is generally 0.1mm to 10mm, with suitable values ​​such as 0.1mm, 0.5mm, 1mm, 2mm, 3mm, 4mm, 5mm, and 10mm, preferably 2mm. If the depth of the recess 11b recessed inward relative to the outer surface of the main body 12 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 depth of the recess 11b recessed inward relative to the outer surface of the main body 12 is too large, the recess 11b will be far from the heat source or have a small thickness, resulting in low overall thermal efficiency.

[0089] To create the desired temperature gradient, when the functional part 11 is configured as a recess 11b that is recessed inward from the outer surface of the main body 12, the recess 11b has a spacing s between its two self-spaced contour edges, the spacing s being 5mm to 85mm. In the illustrated example, the fan-shaped functional parts are arranged at intervals in the circumferential direction, and the spacing s is equal to the width of the fan-shaped functional parts in the circumferential direction. 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 body 1 with at least a straight wall at the bottom, the width refers to the spacing on the plane of the pot body 2; for a pot body 1 with at least a curved / spherical bottom, the width refers to the spacing on the curved surface of the pot body 2.

[0090] like Figure 8 As shown, when the inner pot 1 is heated, a high-temperature point T1 is generated at the edge of the main body 12. After heat conduction, a high-temperature point T2 and a low-temperature point T3 are generated on the inner surface of the inner pot 1. The high-temperature point T2 corresponds to the high-temperature point T1 in the thickness direction, and the low-temperature point T3 corresponds to the middle of the portion cut off by the recess 11b. The heat transfer distance between the high-temperature points T1 and T2 is L1, and the heat transfer distance between the high-temperature points T1 and T3 is L2. Therefore, T1 > T2 > T3. After a temperature difference is generated on the inner surface of the inner pot, heat flows from the high-temperature area to the low-temperature area, promoting the tumbling and convection of the food in the pot, resulting in even cooking.

[0091] At this point, the spacing s is the width of the recess 11b. As the spacing 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 and has a large deviation. 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 spacing is larger, the area of ​​the temperature difference zone will also decrease, resulting in uneven tumbling. Furthermore, if the spacing of the recesses 11b is too large, the overall thermal efficiency will be low. Therefore, the spacing is set to 5mm to 85mm, for example, values ​​such as 5mm, 10mm, 20mm, 30mm, 40mm, 50mm, 60mm, 70mm, and 85mm; preferably 10mm to 60mm.

[0092] When the functional part 11 is configured as a recess 11b that is recessed inward from the outer surface of the main body part 12, the area ratio of the recess 11b in the functional setting area S1 is 10% to 50%, for example, the area ratio can be a suitable ratio such as 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, etc., preferably 40%. If the area ratio of the recess 11b is too large, the thermal efficiency will be insufficient; if the area ratio is too small, the temperature difference in the gap area will be too small, and the convection effect will be reduced.

[0093] As described above, at least the bottom 3 of the pot body is constructed in an arc or spherical shape, and the functional part 11 is at least provided at the bottom 3 of the pot body. Figure 10 As shown, the functional part 11 has a first maximum diameter D1 projected onto the horizontal plane, 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 to tumble fully and achieve uniform heating. When the functional part 11 is configured as a protrusion 11a protruding outward from the outer surface of the main body 12, a D1 / D2 less than 40% will result in insufficient heating of the food on the side of the inner pot, leading to severely undercooked food that does not meet the minimum standard for undercooked food. A D1 / D2 greater than or equal to 40% results in a larger heating area that reaches part of the side, preventing undercooked food on the side, meeting the minimum standard for undercooked food, and improving the cooking effect. An optimal state is achieved when D1 / D2 is 88%.

[0094] The shape of the functional parts 11 can be arranged as needed: one example is that the functional parts 11 are arranged in a ring, specifically in a ring along the circumference of the pot body 2, and in a concentric ring array along the radial direction of the pot body 2 and / or in a row along the height direction of the inner pot 1. Another example is that the functional parts 11 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.

[0095] At least one functional unit 11 includes a plurality of first functional units 111, which are arranged in a circumferential array along the pot body 2. The shape of the first functional units 111 can be circular, elliptical, etc. Figure 11 and Figure 12The functional section 11 is shown to be fan-shaped or similar. Specifically, the width of each first functional section 111 gradually increases in the circumferential direction from the radial direction outward and / or the height direction upward of the pot body 2, forming a gradually widening shape. Compared to other shapes such as rings, circles, and polygons, the gradually widening functional section 11 has the structural characteristic of being narrower closer to the bottom center of the pot liner 1 and wider further away from the bottom center of the pot liner 1. This structural characteristic allows the functional section 11 to cover more of the pot liner 1 area at least at the bottom, and the functional section 11 has a larger area for adjusting the heat distribution of the pot liner 1, thereby covering a larger area of ​​local temperature difference regions and achieving a large-scale non-uniform heating and boiling effect. Furthermore, when the functional section 11 forms the outer surface of the pot body 2, the appearance of the product can be shaped based on the gradually widening shape, making the overall appearance simpler and more beautiful, with a better visual effect.

[0096] At least one functional part 11 includes a second functional part 112, which is located at the bottom center of the pot body 2. The second functional part 112 can be annular or circular. Optionally, the narrow ends of a plurality of first functional parts 111 are all connected to the second functional part 112. The plurality of first functional parts 111 can be positioned based on the second functional part 112, making it easier for local functional materials to be formed on the pot body 2; and the overall appearance of the product is simpler and more beautiful, with a better visual effect.

[0097] In some embodiments, the inner pot base 20 is made of a thermally conductive metal material. Alternatively, the inner pot base 20 is made of a non-metallic material. The inner pot base 20 may be made of a non-stick metal or non-metallic material to give the inner surface of the pot 1 a non-stick function, achieving coating-free non-stick. The outer pot base 10 is made of a thermally conductive metal material; or a magnetically conductive metal material. The outer pot base 10 is used to generate heat or absorb heat from the heating device by electromagnetic heating; and the pot 1 has better heat storage and heat preservation performance. Exemplarily, the inner pot base 20 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, such as a protective coating.

[0098] 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.

[0099] This utility model has been described through the above embodiments. However, it should be understood that the above embodiments are only for illustrative purposes. This utility model is not limited to the above embodiments. Many variations and modifications can be made based on the teachings of this utility model, and all such variations and modifications fall within the scope of protection claimed by this utility model.

Claims

1. A pot inner liner for use in cooking utensil, characterized in that, The inner pot includes: Outer pot base; and An inner pot base is located inside the outer pot base and forms a pot body with a receiving cavity. The inner pot base is a heat-conducting pot base, and the outer pot base is either a heat-conducting pot base or a magnetic pot base. The outer pot base includes a main body and at least one functional part. The functional part protrudes or is recessed from the outer surface of the main body. The protruding or recessed areas formed by the functional part are arranged intermittently or continuously. Two adjacent functional parts or adjacent portions of a single functional part are arranged at least one of the radial, circumferential and height directions of the pot body to form a local temperature difference area on the inner surface of the inner pot.

2. The inner pot according to claim 1, characterized in that, The functional part is configured as a protrusion that protrudes outward from the outer surface of the main body. Wherein, the protrusion protrudes outward from the outer surface of the main body by a dimension d1, where d1 is 0.1mm to 10mm; and / or There is a distance s between two adjacent protrusions or between adjacent portions of a single protrusion, wherein the distance s is 5 mm to 85 mm.

3. The inner pot according to claim 1, characterized in that, The functional part is configured as a recess that is recessed inward from the outer surface of the main body. Wherein, the recessed portion is recessed inward relative to the outer surface of the main body by a dimension d2, where d2 is 0.1mm to 10mm; and / or The recess has a spacing s between its two self-spaced contour edges, and the spacing s is 5mm to 85mm.

4. The inner pot according to claim 1, characterized in that, The outer pot base has a function setting area for arranging the functional parts. The functional part is a protrusion that protrudes outward from the outer surface of the main body, and its area in the functional setting area accounts for 40% to 80%; and / or The functional part is a recessed part that is recessed inward from the outer surface of the main body, and the area of ​​the functional setting area is 10% to 50%.

5. The inner pot according to any one of claims 1 to 4, characterized in that, The at least one functional part includes a plurality of first functional parts, which are arranged in a circumferential array along the pot body, and the width of each first functional part in the circumferential direction gradually increases from the radial direction outward and / or the height direction upward of the pot body.

6. The inner pot according to claim 5, characterized in that, The at least one functional part includes a ring-shaped or circular second functional part, the second functional part being located at the bottom center of the pot body, and the plurality of first functional parts being connected to the second functional part.

7. The inner pot according to any one of claims 1 to 4, characterized in that, The pot body includes a connected bottom and a side portion. At least the bottom of the pot body is configured with an arc-shaped longitudinal section. The functional part is at least located at the bottom of the pot body. The projection of the functional part onto the horizontal plane has a first maximum diameter D1. The pot body has a second maximum diameter D2 on the side portion of the pot body, wherein D1 / D2 ≥ 40%.

8. The inner pot according to claim 1, characterized in that, The inner pot substrate is made of a non-stick material to form a non-stick layer; and / or The outer pot base and / or the inner pot base are made of metal.

9. A cooking utensil, characterized in that, The cooking appliance includes a heating device and a pot inner liner according to any one of claims 1 to 8, the heating device being used to heat the pot inner liner.

10. The cooking utensil according to claim 9, characterized in that, The heating device includes a bottom heating device located at the bottom of the pot and / or a side heating device located on the side of the pot, and the 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.

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