Electromagnetic cooking utensil

Abstract

The utility model discloses an electromagnetic cooking utensil which comprises an electromagnetic heating device, the electromagnetic heating device comprises a disc base and a wire winding, the wire winding is arranged on the lower side of the disc base and comprises a plurality of first wire windings, and the first wire windings are arranged in the circumferential direction or the radial direction of the disc base at intervals. When the electromagnetic cooking utensil works, a plurality of local temperature difference areas are formed on the inner surface of the cooking container; the upper surface of the disc base is provided with a heat dissipation part used for increasing the surface area, and the heat dissipation part is arranged in a heat dissipation area corresponding to the wire winding. According to the electromagnetic heating device, the heat dissipation part can have more heat dissipation surfaces, and when the electromagnetic heating device stops heating, heat of the area, where the wire winding is arranged, of the disc base can be rapidly dissipated through the heat dissipation part, so that the temperature of the wire winding is effectively reduced, the wire is prevented from being damaged due to long-term use, and the service life of the electromagnetic heating device is prolonged.

Description

Technical Field

[0001] This application relates to the technical field of kitchen appliances, and more specifically to an electromagnetic cooking appliance. Background Technology

[0002] Existing electromagnetic cooking appliances such as IH rice cookers and induction cookers are generally equipped with a cooking container and a coil, with the coil located below the cooking container for heating. The coil uses a multi-zone winding structure to form a multi-zone heating source. However, the dense winding in the heating zones causes heat to concentrate in the wire area, which can damage the wires with long-term use and affect the lifespan of the coil.

[0003] Therefore, an electromagnetic cooking appliance is 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 an electromagnetic cooking appliance, which includes a cooking container heater and an electromagnetic heating device for heating the cooking container, the electromagnetic heating device comprising:

[0006] The base; and

[0007] A wire winding is provided on the lower side of the pan base and includes a plurality of first wire windings. The plurality of first wire windings are arranged at intervals in the circumferential or radial direction of the pan base, so that when the electromagnetic cooking appliance is working, a plurality of local temperature difference areas are formed on the inner surface of the cooking container.

[0008] The upper surface of the disk base is provided with a heat dissipation part for increasing the surface area, and the heat dissipation part is disposed in the heat dissipation area corresponding to the wire winding.

[0009] According to this design, multiple localized temperature difference zones can generate significant temperature gradients. Utilizing these temperature gradients to create localized uneven heating accelerates and intensifies heat convection within the container, resulting in more thorough boiling and churning of the liquid and food, more even heating of the food, and better consistency in cooking. The heat dissipation section provides more surface area for heat dissipation. When the electromagnetic heating device stops heating, the heat in the area where the coil windings are located can be quickly dissipated through the heat dissipation section, effectively reducing the temperature at the coil windings, preventing damage to the coils due to prolonged use, and extending the lifespan of the electromagnetic heating device.

[0010] Optionally, the heat dissipation part includes ribs extending upward from the upper surface of the disk base and / or grooves recessed downward.

[0011] According to this solution, the ribs can provide more heat dissipation surfaces and have better heat dissipation effect. While providing heat dissipation surfaces, the grooves can also reduce the material of the disk base and lower the material cost.

[0012] Optionally, a central hole and a boss surrounding the central hole are provided in the middle of the bottom of the disk base. The protruding height of the rib is h1, and the protruding height of the boss is h2, where 0.1mm ≤ h1 < h2.

[0013] According to this solution, the protruding height of the rib does not affect the temperature measurement of the cooking container, and at the same time ensures that the rib has good heat dissipation ability.

[0014] Optionally, the depth of the groove is h3 and the thickness of the disk base is h4, where 1 / 10 ≤ h3 / h4 ≤ 4 / 5.

[0015] According to this solution, the groove can provide good heat dissipation ability, and the disk base is not too thin at the groove, with good strength and not easy to break.

[0016] Optionally, the heat dissipation part forms heat dissipation patterns, and the heat dissipation patterns at least partially correspond to the shape and / or position of the wire winding.

[0017] According to this solution, the heat dissipation patterns formed by the heat dissipation part can present the shape and position of the wire winding. By observing the heat dissipation patterns, the heating characteristics of the electromagnetic heating device can be known, such as having multi-region heat sources. Thus, users can intuitively know that the cooking appliance has the function of local uneven heating, improving the user experience.

[0018] Optionally, the projection of the heat source area where the wire winding is located on the horizontal plane has a first area S1, and the projection of the heat dissipation area where the heat dissipation part is located on the horizontal plane has a second area S2, where 0.5S1 ≤ S2 ≤ 1.5S1.

[0019] According to this solution, the area ratio of the heat dissipation area where the heat dissipation part is located is moderate, ensuring a certain heat dissipation ability, which can significantly dissipate heat from the wire winding; and avoiding material waste caused by too many heat dissipation parts.

[0020] Optionally, there is a spacing d between the parallel extending heat dissipation parts of the heat dissipation part, where 1mm ≤ d ≤ 5mm.

[0021] According to this solution, the spacing between the parallel extending heat dissipation parts of the heat dissipation part is moderate, which can ensure that the air flow has no resistance or less resistance, improving the heat dissipation effect; and the area of the heat dissipation pattern area within the existing area range is not too small, ensuring a certain heat dissipation ability.

[0022] The width w of the heat dissipation part is 0.5mm to 5mm.

[0023] According to this solution, the width of the heat dissipation section is moderate, making it less prone to breakage, and the spacing between adjacent heat dissipation sections within the existing area is not too small, ensuring a certain heat dissipation capacity.

[0024] Optionally, when multiple first wire windings are spaced apart in the circumferential direction, the width of each first wire winding in the circumferential direction gradually increases from the radial direction outward; and the heat dissipation part includes multiple first heat dissipation parts, which are spaced apart in the circumferential direction and disposed in the heat dissipation area corresponding to the first wire winding, and the width of the heat dissipation ripples formed by each first heat dissipation part in the circumferential direction gradually increases from the radial direction outward.

[0025] According to this solution, the first wire winding with a gradually widening pattern can cover more of the tray area, thereby increasing the coverage area of ​​the local temperature difference zone on the cooking container and achieving a large-scale uneven heating and boiling effect. The heat dissipation pattern of the first heat dissipation part also forms a gradually widening pattern, such as fan blades, to better dissipate the heat of the first wire winding. Furthermore, the heat dissipation pattern of the gradually widening pattern makes the overall appearance of the electromagnetic heating device simpler and more aesthetically pleasing, with a better visual effect.

[0026] Optionally, multiple first wire windings are connected in sequence, thereby forming interconnected heat dissipation patterns with multiple first heat dissipation parts.

[0027] According to this solution, multiple connected first wire windings can be controlled simultaneously to heat the cooking container, and the connecting parts between multiple heat dissipation parts can dissipate heat from the connecting parts between the multiple first wire windings, avoiding heat concentration in the connecting parts and improving the heat dissipation effect.

[0028] Alternatively, the plurality of first conductor windings are each independent, thereby forming independent heat dissipation patterns in the plurality of first heat dissipation portions.

[0029] According to this scheme, multiple independent first wire windings can be controlled to selectively heat the cooking container simultaneously or separately, and there are no connecting parts between the multiple heat dissipation parts, forming a heat dissipation pattern with an open feature.

[0030] Optionally, the conductor winding has N1 parallel winding conductor portions within its own heat source region, and the heat dissipation part has N2 parallel extending heat dissipation portions, where N2≥N1 and N1≥2.

[0031] According to this scheme, the total length of the conductors in the heat source area is greater, and the heat generated by the heat source is more; the number of heat dissipation parts in the heat dissipation section is greater than or equal to the number of conductor parts, which can achieve good heat dissipation capacity.

[0032] Optionally, the electromagnetic heating device further includes a second wire winding, which is disposed in the middle of the plate base and located radially inside the plurality of first wire windings. The heat dissipation part further includes a second heat dissipation part, which is disposed in the heat dissipation area corresponding to the second wire winding.

[0033] According to this solution, the second wire winding can supplement heat to the bottom center of the cooking container, preventing the food from being underheated due to the low temperature in the bottom center of the container; the second heat dissipation part can dissipate heat from the second wire winding, improving the overall heat dissipation capacity of the wire winding.

[0034] Optionally, the tray has a wire setting area for arranging the wire winding, wherein the area of ​​the heat source region where the wire winding is located accounts for 40% to 80% of the area of ​​the wire setting area.

[0035] According to this solution, the overall heat of the cooking container can meet the cooking requirements while ensuring the overall heating effect and local convection effect.

[0036] There is a spacing s between two adjacent first conductor windings, and the spacing s is 5mm to 85mm.

[0037] 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 container to tumble more thoroughly, thus meeting cooking requirements and resulting in better consistency in food cooking.

[0038] Optionally, the disc base is provided with a fixing rib and a clamping member. The fixing rib protrudes from the lower surface of the disc base and extends along a path that is at least partially the same as the winding path of the conductor winding. The clamping member is fixed to the disc base, and the conductor is limited by the fixing rib and clamped between the clamping member and the disc base.

[0039] According to this solution, the wires can be securely and reliably fixed to the base, making them less likely to fall off. Attached Figure Description

[0040] 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.

[0041] In the attached image:

[0042] Figure 1An exploded perspective view of an electromagnetic cooking appliance according to the first embodiment of this application;

[0043] Figure 2 for Figure 1 A cross-sectional view of an electromagnetic cooking appliance;

[0044] Figure 3 for Figure 1 Cross-sectional view of the electromagnetic heating device in the middle;

[0045] Figure 4 for Figure 1 Bottom view of the electromagnetic heating device;

[0046] Figure 5 for Figure 1 Top view of the electromagnetic heating device;

[0047] Figure 6 for Figure 1 A 3D view of an electromagnetic cooking appliance, with the lid in the open position;

[0048] Figure 7 for Figure 3 Enlarged view of section A;

[0049] Figure 8 This is a bottom view of the electromagnetic heating device in an electromagnetic cooking appliance according to the second embodiment of this application;

[0050] Figure 9 for Figure 8 Cross-sectional view of the electromagnetic heating device in the middle;

[0051] Figure 10 for Figure 8 Top view of the electromagnetic heating device.

[0052] Explanation of reference numerals in the attached figures:

[0053] 1. Electromagnetic cooking appliances 2. Cooking containers

[0054] 3. Electromagnetic heating device 4. Pot body

[0055] 6 lids and 10 trays

[0056] 11 Center hole 12 Heat dissipation section

[0057] 12a First heat dissipation section 12b Second heat dissipation section

[0058] 13 Heat dissipation section 14 Fixing ribs

[0059] 15 Clamping Part 15a First Clamping Part

[0060] 15b Second clamping element; 15c Clamping part

[0061] 16 protruding ribs 17 protruding bosses

[0062] 20-wire winding, 20a first wire winding

[0063] 20b Second conductor winding 21 conductor

[0064] 22. Conductor section; 30. Temperature sensing device

[0065] R1 is the wire setting area, and R2 is the non-wire setting area. Detailed Implementation

[0066] 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.

[0067] 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.

[0068] 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.

[0069] 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."

[0070] 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.

[0071] 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.

[0072] like Figure 1 and Figure 2 As shown, this utility model provides an electromagnetic cooking appliance 1, which includes a cooking container 2 and an electromagnetic heating device 3 for heating the cooking container 2. The electromagnetic cooking appliance 1 can be, for example, an IH rice cooker, an induction cooker equipped with the cooking container 2, an IH pressure cooker, or other electromagnetic heating appliances. In this case, the cooking container 2 includes a magnetically conductive material, and the electromagnetic heating device 3 is constructed in a disc shape. In addition to cooking rice, the electromagnetic cooking appliance 1 can also have various other functions such as cooking porridge.

[0073] Figure 1 and Figure 2 The image shows an electromagnetic cooking appliance 1, such as an IH rice cooker. Figure 1 and Figure 2 As shown, the electromagnetic cooking appliance 1 includes a pot body 4 and a lid 6. The cooking container 2 is the inner pot, and the pot body 4 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 4 includes an electromagnetic heating device 3 to heat the inner pot.

[0074] The lid 6 has a shape that substantially corresponds to the pot body 4. The lid 6 is closable and hinged onto the pot body 4. Specifically, it is pivotally connected to the pot body 4 via a pivot axis and can freely pivot between a closed position and an open position relative to the pot body 4 about the pivot axis, facilitating the closing and opening of the pot body 4. When the lid 6 is closed on the pot body 4, it covers the inner pot, forming a cooking space between them. The lid 6 typically also has a pot rim sealing ring, which can be made of, for example, rubber material, and is positioned between the lid 6 and the inner pot to seal the cooking space when the lid 6 is closed.

[0075] For induction cookers, the cooking container 2 is independent of the induction cooker and can be placed on the upper surface of the induction cooker during use.

[0076] First Implementation Method

[0077] Figures 1 to 7An electromagnetic heating device 3 according to a first embodiment is shown. The electromagnetic heating device 3 includes a base 10 and a wire winding 20, the wire winding 20 being disposed on the lower side of the base 10. The wire winding 20 is formed by winding one or more wires 21. A cooking container 2 is placed on the base 10. The electromagnetic heating device 3 also includes a temperature sensing device 30. The temperature sensing device 30 has a movable temperature-sensing magnet for contacting the bottom wall of the cooking container 2. A central hole 11 is provided in the center of the bottom of the base 10, through which the temperature-sensing magnet passes.

[0078] To produce uneven heating in cooking container 2, such as Figure 4 As shown, the conductor winding 20 includes multiple first conductor windings 20a, which are spaced apart circumferentially or radially on the base 10. The multiple first conductor windings 20a can form multiple heat sources. The cooking container 2 has a higher temperature in the region corresponding to the multiple first conductor windings 20a, and a lower temperature in the region between the first conductor windings 20a. Therefore, the inner surface of the cooking container 2 can have multiple high-temperature zones and multiple low-temperature zones. When the electromagnetic cooking appliance 1 is working, multiple local temperature difference regions are formed on the inner surface of the cooking container 2, which can generate a significant temperature gradient.

[0079] By utilizing temperature gradients to create localized uneven heating, the heat convection within the container becomes faster and more intense, resulting in more thorough boiling and churning of the liquid and ingredients. This leads to more even heating of the ingredients and more consistent cooking results. Furthermore, when localized temperature differences exist in multiple locations on the inner surface of the cooking container 2, these temperature differences cause the rice grains and other food items in contact with the inner surface to expand, resulting in stress deformation and changes in viscosity. This gives the inner surface of the cooking container 2 non-stick properties, achieving a coating-free, non-stick finish.

[0080] To avoid heat concentration in the conductor winding 20, such as Figure 3 and Figure 5 As shown, the upper surface of the base 10 is provided with a heat dissipation section 12 to increase the surface area. The heat dissipation section 12 is disposed in the heat dissipation area corresponding to the wire winding 20. The heat dissipation section 12 can have more heat dissipation surface. In other words, the area of ​​all surfaces of the heat dissipation section 12 is greater than the area of ​​the upper surface of the base 10 occupied by the heat dissipation section 12, thereby increasing the surface area of ​​the base 10 in the area where the wire winding 20 is located. When the electromagnetic heating device 3 stops heating, the heat in the area where the wire winding 20 is located can be quickly dissipated through the heat dissipation section 12, thereby effectively reducing the temperature at the wire winding 20, preventing the wire 21 from being damaged due to long-term use, and extending the service life of the electromagnetic heating device 3.

[0081] It should be noted that the electromagnetic heating process generally uses the power ratio adjustment method for intermittent heating. During the heating period, the wire winding 20 is energized to generate heat. During the heating stop period, the heat dissipation part 12 is used to quickly dissipate the heat at the wire winding 20.

[0082] The heat dissipation unit 12 includes a plurality of first heat dissipation units 12a, which are arranged circumferentially at intervals and disposed within a heat dissipation area corresponding to the first conductor winding 20a. The number of first heat dissipation units 12a is the same as the number of first guide windings. Thus, the first heat dissipation units 12a can dissipate heat from the first conductor winding 20a, preventing damage to the conductors 21 of the first conductor winding 20a.

[0083] Optionally, such as Figure 4 As shown, the electromagnetic heating device 3 also includes a second wire winding 20b, which is located in the center of the base 10 and radially inside the plurality of first wire windings 20a. The wires 21 of the second wire winding 20b can be connected to the wires 21 of the first guide windings for simultaneous control; alternatively, the wires 21 of the second wire winding 20b and the wires 21 of the first guide windings can each be connected to a power board for separate control. The second wire winding 20b can supplement heat to the bottom center of the cooking container 2, preventing insufficient heating of the food due to low temperatures in the bottom center. Figure 5 As shown, the heat dissipation unit 12 also includes a second heat dissipation unit 12b, which is located in the middle of the base 10 and disposed in the heat dissipation area corresponding to the second wire winding 20b (see [reference]). Figure 3 ).

[0084] The heat dissipation portion 12 is a curved, extending linear structure capable of forming heat dissipation patterns. The shape and / or position of the heat dissipation patterns at least partially correspond to the shape of the conductor 21 in the conductor winding 20. In the illustrated example, the shape and position of the heat dissipation patterns correspond substantially entirely to the shape of the conductor 21 in the conductor winding 20. Alternatively, the heat dissipation portion 12 may include a portion offset from the conductor 21, in which case the shape of the heat dissipation patterns formed by the offset portion of the heat dissipation portion 12 is similar to the shape of the adjacent portion of the conductor 21. The offset portion of the heat dissipation portion 12 may be located radially outside the conductor winding 20, in which case the heat dissipation area is larger than the conductor winding area. Alternatively, the shape and position of the heat dissipation patterns partially correspond to the shape of the conductor 21 in the conductor winding 20, in which case the heat dissipation area is smaller than the conductor winding area.

[0085] The heat dissipation patterns formed by the heat dissipation section 12 can reveal the shape and position of the wire winding 20. By observing the heat dissipation patterns, the heating characteristics of the electromagnetic heating device 3 can be understood, such as having multiple heat sources. This allows users to intuitively understand that the cooking appliance has the function of localized uneven heating, improving the user experience. Figure 6 As shown, after opening the lid 6 and taking out the cooking container 2, the user can see the heat dissipation part 12 on the plate base 10 and know the shape and position of the wire winding 20 from the heat dissipation pattern formed by the heat dissipation part 12.

[0086] Specifically, the heat dissipation ripples formed by the first heat dissipation portion 12a at least partially correspond to the shape and / or position of the first wire winding 20a; the heat dissipation ripples formed by the second heat dissipation portion 12b at least partially correspond to the shape and / or position of the second wire winding 20b. Exemplarily, a plurality of first wire windings 20a are arranged at intervals in the circumferential direction, and the width of each first wire winding 20a gradually increases radially outward. Compared to other shapes such as rings, circles, and polygons, the gradually widening first wire winding 20a has a structural characteristic of being narrower closer to the bottom center of the tray 10 and wider further away from the bottom center of the tray 10, allowing the first wire winding 20a to cover a larger area of ​​the tray 10, thereby increasing the coverage area of ​​the local temperature difference region on the cooking container 2 and achieving a large-scale uneven heating and boiling effect. The width of the heat dissipation ripples formed by each first heat dissipation portion 12a gradually increases radially outward. The heat dissipation pattern of the first heat dissipation part 12a also forms a gradually widening pattern, such as fan blades, so as to better dissipate the heat of the first wire winding 20a. Furthermore, the gradually widening heat dissipation pattern makes the overall appearance of the electromagnetic heating device 3 simpler and more beautiful, with a better visual effect.

[0087] For example, the second wire winding 20b is arranged around the center of the disk base 10 to form a ring shape. The second heat dissipation part 12b is arranged around the center of the disk base 10 to form a ring-shaped heat dissipation pattern.

[0088] The conductor winding 20 has N1 parallel winding conductor portions 22 within its own heat source region, and the heat dissipation part 12 has N2 parallel extending heat dissipation parts 13, where N2 ≥ N1 and N1 ≥ 2. The illustration shows that N1 = 3 in the first conductor winding 20a and N1 = 5 in the second conductor winding 20b; N2 = 3 in the first heat dissipation part 12a and N2 = 2 in the second heat dissipation part 12b.

[0089] See back Figure 4The base 10 is provided with a fixing rib 14 and a clamping member 15. The fixing rib 14 protrudes from the lower surface of the base 10 and its extension path is at least partially the same as the winding path of the wire 21 of the wire winding 20. The clamping member 15 is fixed to the base 10, and the wire 21 is limited by the fixing rib 14 and clamped between the clamping member 15 and the base 10. This arrangement can securely and reliably fix the wire 21 to the base 10, making it less likely to fall off the base 10. The illustration shows a plurality of first clamping members 15a and second clamping members 15b. The plurality of first clamping members 15a extend radially and are spaced apart circumferentially, and are used to clamp the wires 21 of the plurality of first wire windings 20a respectively. The second clamping member 15b is located in the middle of the base 10 and has a plurality of clamping parts 15c. The plurality of clamping parts 15c extend radially and are spaced apart circumferentially, and are used to clamp the wires 21 of the second wire winding 20b.

[0090] Optionally, by reasonably setting the area ratio of multiple heat source areas, the overall heat of the cooking container 2 can meet the cooking requirements while ensuring the overall heating effect and local convection effect. The tray 10 has a wire setting area R1 for arranging the wire winding 20, and the wire setting area R1 is bounded by the horizontal reference plane where the highest point of the wire winding 20 is located in the height direction. Figure 4 The approximate location of boundary P is schematically shown using dashed lines. The area below boundary P is the wire setting area R1, and the area above boundary P is the non-wire setting area R2. The area of ​​the heat source region where the wire winding 20 is located in the wire setting area R1 accounts for 40% to 80% of the total area. For example, the area percentage can be 40%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, etc., preferably 55%. If the area percentage of the heat source region is too large, the high-temperature zone on the cooking container 2 will be too large and the low-temperature zone will be too small, resulting in insignificant local temperature differences and reduced convection effect. If the area percentage is too small, the thermal efficiency will be insufficient.

[0091] The "heat source region" refers to the total area occupied by multiple conductor windings 20 on the lower surface of the base 10. The area occupied by each conductor winding 20 is defined by its own outer contour, including the covered area and the uncovered area at the conductor gaps. The area of ​​the heat source region is obtained by first calculating the area defined by the outer contour of each conductor winding 20, and then calculating the sum of these areas.

[0092] There is a spacing s between two adjacent first conductor windings 20a. Using an example cooking appliance of this application, a table showing the relationship between the temperature difference on the cooking container 2 and the spacing s was obtained is shown in Table 1.

[0093] Spacing s / mm 5 15 25 35 45 55 65 75 85 Temperature difference / ℃ 5 9.7 19.9 30.1 41.3 52.1 59.8 71.2 82

[0094] Therefore, as the spacing 's' increases, the temperature difference between the high-temperature and low-temperature points on the cooking container 2 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. Furthermore, because the area of ​​the temperature difference zone decreases with the larger spacing, the tumbling process will also be uneven. Therefore, the spacing 's' is set to 5mm–85mm, for example, values ​​such as 5mm, 10mm, 20mm, 30mm, 40mm, 50mm, 60mm, 70mm, 80mm, and 85mm; preferably, it is 10mm–60mm.

[0095] The projection of the heat source region where the conductor winding 20 is located onto the horizontal plane has a first area S1, and the projection of the heat dissipation region where the heat dissipation part 12 is located onto the horizontal plane has a second area S2, where 0.5S1≤S2≤1.5S1. For example, S2 can be 0.5S1, 0.6S1, 0.8S1, S1, 1.2S1, 1.4S1, 1.5S1, etc. If the heat dissipation region where the heat dissipation part 12 is located is too small, the heat dissipation capacity is insufficient, and it cannot provide significant heat dissipation for the conductor winding 20; if the heat dissipation region is too large, the heat dissipation capacity overflows, and too many heat dissipation parts 12 result in material waste.

[0096] The "heat dissipation area" refers to the total area occupied by multiple heat dissipation parts 12 on the upper surface of the base 10. The area occupied by each heat dissipation part 12 is defined by its outermost contour, and includes the heat dissipation part connection area and the unconnected area at the gap between the heat dissipation parts. The area of ​​the heat dissipation area is obtained by first calculating the area defined by the outermost contour of each heat dissipation part 12, and then calculating the sum of these areas.

[0097] like Figure 5 As shown, the heat dissipation section 12 has a spacing d between adjacent heat dissipation sections 13, where 1mm ≤ d ≤ 5mm. For example, the spacing d can be 1mm, 2mm, 3mm, 4mm, 5mm, etc. If the spacing is too small, the airflow resistance between adjacent heat dissipation sections 13 of the heat dissipation section 12 will be large, resulting in poor heat dissipation; if the spacing is too large, the area of ​​the heat dissipation pattern will be small within the existing area, reducing the heat dissipation capacity. The width w of the heat dissipation section 12 is 0.5mm to 5mm. If the heat dissipation section 12 is too narrow, it is prone to breakage; if the heat dissipation section 12 is too wide, the spacing between adjacent heat dissipation sections 13 of the heat dissipation section 12 will be reduced within the existing area, resulting in poor heat dissipation capacity.

[0098] The structure of the heat sink 12 can be designed as needed. In the illustrated example, the heat sink 12 includes raised ribs 16 extending upward from the upper surface of the base 10. The raised ribs 16 provide more heat dissipation surface area, resulting in better heat dissipation. Figure 7As shown, the bottom center of the tray 10 has a boss 17 surrounding the central hole 11. The protrusion height of the rib 16 is h1, and the protrusion height of the boss 17 is h2, where 0.1mm ≤ h1 < h2. The protrusion height of the rib 16 does not affect the temperature measurement of the cooking container 2, while ensuring that the rib 16 has good heat dissipation capacity. If the rib 16 is too high, it will support the cooking container 2, causing poor contact between the temperature sensor and the inner pot. If the texture is too low, the heat dissipation capacity will be insufficient.

[0099] Alternatively, the heat dissipation section 12 includes a recessed groove extending downward from the upper surface of the base 10. The groove provides a heat dissipation surface while reducing the material required for the base 10, thus lowering material costs. The depth of the groove is h3 and the thickness of the base 10 is h4, where 1 / 10 ≤ h3 / h4 ≤ 4 / 5. If the ratio is too small, the heat dissipation capacity is poor; if the ratio is too large, the base 10 becomes too thin at the groove, resulting in low strength and easy breakage.

[0100] See back Figure 4 The radial inner ends of multiple first conductor windings 20a are connected sequentially. (See also: [link to previous section]) Figure 5 The radially inner ends of multiple first heat dissipation portions 12a are connected sequentially to form interconnected heat dissipation patterns. One example is that multiple first wire windings 20a are wound with the same wire 21; the illustration shows three parallel winding wire portions 22 wound to form multiple first wire windings 20a; three parallel extending heat dissipation portions 13 form multiple first heat dissipation portions 12a. Another example is that each first wire winding 20a is wound with a single wire 21, and the ends of the wires 21 of multiple first wire windings 20a are connected sequentially. Each first heat dissipation portion 12a has two connecting ends, and the connecting ends of adjacent first heat dissipation portions 12a are connected.

[0101] Multiple connected first wire windings 20a can be simultaneously controlled to heat the cooking container 2. The connecting parts between the multiple heat dissipation parts 12 can dissipate heat from the connecting parts between the multiple first wire windings 20a, preventing heat concentration in the connecting parts and improving the heat dissipation effect.

[0102] Second Implementation Method

[0103] Figures 8 to 10 The electromagnetic heating device 3 of the second embodiment is shown. Except for the arrangement of the wire winding 20 and the heat dissipation part 12, the electromagnetic heating device 3 of this embodiment is basically the same in structure as the electromagnetic heating device 3 of the first embodiment. For the sake of simplicity, the same parts will not be described again.

[0104] In this embodiment, the plurality of first wire windings 20a are independent and not connected to each other. Therefore, each first wire winding 20a can be connected to a power board for individual control. The plurality of first heat sinks 12a are also independent, thus forming their own independent heat dissipation patterns.

[0105] Multiple independent first wire windings 20a can be controlled to selectively heat the cooking container 2 simultaneously or separately. There are no connecting parts between the multiple heat dissipation sections 12, and the resulting heat dissipation pattern has an open-ended characteristic. Of course, if needed and / or desired, the radially inner ends of the multiple first heat dissipation sections 12a can be connected sequentially to form an interconnected heat dissipation pattern. In this case, the resulting heat dissipation pattern has a closed-ended characteristic.

[0106] 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.

[0107] 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. An electromagnetic cooking appliance, characterized in that, The electromagnetic cooking appliance includes a cooking container and an electromagnetic heating device for heating the cooking container, the electromagnetic heating device comprising: The base; and A wire winding is provided on the lower side of the pan base and includes a plurality of first wire windings. The plurality of first wire windings are arranged at intervals in the circumferential or radial direction of the pan base, so that when the electromagnetic cooking appliance is working, a plurality of local temperature difference areas are formed on the inner surface of the cooking container. The upper surface of the disk base is provided with a heat dissipation part for increasing the surface area, and the heat dissipation part is disposed in the heat dissipation area corresponding to the wire winding.

2. The electromagnetic cooking appliance according to claim 1, characterized in that, The heat dissipation section includes raised ribs extending upward from the upper surface of the base and / or recessed grooves extending downward.

3. The electromagnetic cooking appliance according to claim 2, characterized in that, The base has a central hole at its bottom center and a boss surrounding the central hole. The protrusion height of the rib is h1, and the protrusion height of the boss is h2, where 0.1mm ≤ h1 < h2; and / or The depth of the groove is h3 and the thickness of the disk base is h4, where 1 / 10 ≤ h3 / h4 ≤ 4 / 5.

4. The electromagnetic cooking appliance according to claim 1, characterized in that, The heat dissipation part is a curved and extended linear structure with heat dissipation patterns, which at least partially correspond to the shape and / or position of the wire winding.

5. The electromagnetic cooking appliance according to claim 1, characterized in that, The projection of the heat source region where the conductor winding is located onto the horizontal plane has a first area S1, and the projection of the heat dissipation region where the heat dissipation part is located onto the horizontal plane has a second area S2, where 0.5S1≤S2≤1.5S1.

6. The electromagnetic cooking appliance according to claim 1, characterized in that, The parallel extending heat dissipation portions of the heat dissipation unit are spaced apart by a distance d, where 1 mm ≤ d ≤ 5 mm; and / or The width w of the heat dissipation part is 0.5mm to 5mm.

7. The electromagnetic cooking appliance according to claim 1, characterized in that, When multiple first conductor windings are arranged at intervals in the circumferential direction, the width of each first conductor winding in the circumferential direction gradually increases from the radial direction outward; and The heat dissipation part includes a plurality of first heat dissipation parts, which are arranged at intervals in the circumferential direction and disposed in the heat dissipation area corresponding to the first wire winding, and the width of the heat dissipation ripple formed by each first heat dissipation part gradually increases from the radial direction outward in the circumferential direction.

8. The electromagnetic cooking appliance according to claim 7, characterized in that, Multiple first conductor windings are connected in sequence, thereby forming interconnected heat dissipation patterns in multiple first heat dissipation parts; or Each of the multiple first conductor windings is independent, thereby forming its own independent heat dissipation pattern with each of the multiple first heat dissipation parts.

9. The electromagnetic cooking appliance according to any one of claims 1 to 8, characterized in that, The conductor winding has N1 parallel winding conductor portions within its own heat source region, and the heat dissipation part has N2 parallel extending heat dissipation portions, where N2≥N1 and N1≥2.

10. The electromagnetic cooking appliance according to any one of claims 1 to 8, characterized in that, The electromagnetic cooking appliance further includes a second wire winding, which is located in the middle of the plate base and radially inside the plurality of first wire windings. The heat dissipation part also includes a second heat dissipation part, which is located in the heat dissipation area corresponding to the second wire winding.

11. The electromagnetic cooking appliance according to any one of claims 1 to 8, characterized in that, The tray has a wire setting area for arranging the wire winding, wherein the area of ​​the heat source region where the wire winding is located occupies 40% to 80% of the area of ​​the wire setting area; and / or There is a spacing s between two adjacent first conductor windings, and the spacing s is 5mm to 85mm.

12. The electromagnetic cooking appliance according to any one of claims 1 to 8, characterized in that, The disc base is provided with a fixing rib and a clamping member. The fixing rib protrudes from the lower surface of the disc base and its extension path is at least partially the same as the winding path of the conductor winding. The clamping member is fixed to the disc base, and the conductor is limited by the fixing rib and clamped between the clamping member and the disc base.

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