A cooking system that generates heat efficiently through a heat-conducting fluid
By forming a spiral channel on the surface of the cooking appliance through a heat-conducting fluid circulation system, the problems of low heating efficiency and uneven temperature in existing cooking equipment are solved, achieving efficient and uniform three-dimensional thermal field control, improving cooking efficiency and reducing energy consumption.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- 陈昌顺
- Filing Date
- 2025-04-24
- Publication Date
- 2026-05-26
AI Technical Summary
Existing household cooking appliances such as rice cookers and induction cookers have problems such as low heating efficiency and uneven temperature distribution. In particular, electric heating plates rely on heat conduction, which can cause the bottom to burn and the top to remain undercooked. IH heating is costly and the heating of the edge areas is delayed. A single heat source results in significant axial and radial temperature differences in the cooking pot, making it difficult to achieve three-dimensional and uniform temperature control.
The system employs a heat-conducting fluid circulation system. A pump drives the heat-conducting fluid to form a spiral channel on the surface of the cooking appliance, achieving forced circulation from bottom to top. The heater heats the fluid and covers the bottom and sides of the cooking appliance through the spiral channel, forming a three-dimensional heat field, reducing heat loss and ensuring uniform heating.
It improves cooking efficiency, reduces heat loss, controls the axial and radial temperature difference of cooking utensils, reduces energy consumption, and maintains the heating state through the residual heat of the heat transfer fluid, thus solving the problem of thermal inertia lag in traditional heating methods.
Smart Images
Figure CN224268941U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of cooking equipment technology, specifically to a cooking system that generates heat efficiently through a heat-conducting fluid. Background Technology
[0002] Currently, household cooking appliances on the market, such as rice cookers and induction cookers, mainly heat the inner pot by direct contact between the heating plate and the bottom (such as traditional resistance heating) or by using IH electromagnetic induction heating technology.
[0003] Electric heating plates rely on heat conduction, which results in low heating efficiency and uneven temperature distribution, easily leading to the bottom burning while the top remains undercooked. Although IH heating improves thermal efficiency through electromagnetic eddy currents, it requires complex high-frequency circuits and magnetic inner liner materials, resulting in higher costs, and it still suffers from heating lag in the edge areas.
[0004] In addition, the heating plate in the existing design only heats the bottom of the cooking pot, but the contact area between the cooking pot and the heating plate is limited, resulting in large heat loss and uneven temperature field. It generally relies on a single heat source (bottom or side heating). The unidirectional heating causes significant axial and radial temperature differences in the cooking pot, making it difficult to achieve three-dimensional uniform temperature control. Furthermore, the high thermal inertia during high-power operation easily leads to heat waste. Utility Model Content
[0005] In view of the shortcomings of the existing technology, the purpose of this utility model is to provide a cooking system that generates heat efficiently through a heat-conducting fluid.
[0006] The above-mentioned technical objective of this utility model is achieved through the following technical solution:
[0007] A cooking system that efficiently generates heat via a heat-conducting fluid includes:
[0008] The housing has an inner cavity for accommodating a cooking appliance, the cooking appliance having a built-in cooking cavity;
[0009] A circulation chamber surrounds the surface of a cooking appliance and forms a heat conduction connection with the cooking appliance. The circulation chamber at least covers the bottom and / or outer peripheral wall of the cooking appliance. The circulation chamber has a fluid inlet pipe and a fluid outlet pipe for the entry and exit of heat-conducting fluid, wherein the fluid inlet pipe is located at the opposite bottom of the fluid outlet pipe. The circulation chamber is configured to guide the heat-conducting fluid to be transported upward from the bottom of the cooking appliance.
[0010] The pump body is located inside the inner cavity and connects between the fluid output pipe and the fluid input pipe, providing the power for the flow of heat-conducting fluid in the circulation cavity;
[0011] The heater has at least a heat storage chamber for storing and supplying heat-conducting fluid, and a heating module that forms a heat conduction connection with the heat storage chamber, the heat storage chamber being connected to a fluid input pipe and a fluid output pipe.
[0012] Furthermore, the circulation chamber includes a spiral channel connecting the fluid inlet pipe and the fluid outlet pipe. The spiral channel is arranged around the surface of the cooking appliance and extends upward along the height direction of the cooking appliance, and forms a heat conduction with the surface of the cooking appliance.
[0013] Furthermore, the circulation chamber includes a spiral channel connecting the fluid input pipe and the fluid output pipe. The spiral channel is radially coiled around the bottom of the cooking appliance and forms a heat conduction connection with the bottom of the cooking appliance.
[0014] Furthermore, the inner surface of the circulation cavity or spiral channel is contoured relative to the outer surface of the cooking appliance.
[0015] Furthermore, the circulation chamber also includes a fixing frame, which defines the outer boundary of the circulation chamber. The cooking appliance is placed inside the fixing frame, and a receiving space is defined between the fixing frame and the bottom of the shell. The pipelines of the pump body, fluid input pipe and fluid output pipe are arranged in the receiving space, and a heat insulation space is defined between the fixing frame and the surface of the shell. The heat insulation space is connected to the receiving space.
[0016] Furthermore, the circulation chamber includes a first spiral coil and a second spiral coil. The first spiral coil is arranged around the outer surface of the cooking appliance, and the second spiral coil extends radially along the cooking appliance and is coiled around the bottom of the cooking appliance.
[0017] The pump body is provided with a diversion pipe at the outlet, and a first diversion pipe and a second diversion pipe extending from the diversion pipe. The first diversion pipe is connected to the first spiral coil, and the second diversion pipe is connected to the second spiral coil.
[0018] The first spiral coil has a first outlet pipe, and the second spiral coil has a second outlet pipe. The first outlet pipe and the second outlet pipe are connected to and connected to the fluid output pipe.
[0019] Furthermore, the internal space of the fixed frame defines a circulation cavity, and the inner wall of the fixed frame defines a heating cavity for accommodating the cooking appliance. The circulation cavity covers the periphery and bottom of the cooking appliance. The fluid inlet pipe and the fluid outlet pipe are formed on the fixed frame and communicate with the circulation cavity.
[0020] Furthermore, the internal space of the fixed frame defines a circulation cavity, and a spiral plate is provided in the circulation cavity. The fluid input pipe and the fluid output pipe are connected to the fixed frame, and the spiral plate extends at least above the fluid input pipe. The spiral plate is at least arranged around the periphery of the corresponding cooking appliance in the circulation cavity, and defines a fluid exchange area at the bottom of the cooking appliance.
[0021] Furthermore, the fluid input pipe and the fluid output pipe are located at the same radial position in the circulation cavity, and their axial projections coincide.
[0022] Furthermore, the heating module can be any one or more of air-source, electric-source, and solar-source technologies.
[0023] Compared with the prior art, the present invention has the following advantages and beneficial effects:
[0024] 1. This utility model uses a heat transfer fluid with high specific heat capacity as the heat transfer medium. Compared with the electric heating plate directly contacting the bottom of the cooking appliance for heating, the heat transfer fluid is used to evenly conduct heat to the inner wall of the pot through the forced circulation of the pump body, thereby controlling the axial and radial temperature difference of the cooking appliance, avoiding the contact thermal resistance between metals, effectively reducing heat loss, and improving cooking thermal efficiency.
[0025] 2. In terms of system response and energy consumption control, the high specific heat capacity heat transfer fluid supports rapid temperature adjustment. The heating parameters of the heat transfer fluid on the cooking appliance can be further controlled by turning on and off the heating module and the pump body. For example, by turning off the heating module or intermittently starting the heating module, the residual heat of the heat transfer fluid can be used to maintain the heating state in the heat circulation chamber. Compared with the traditional electric heating plate that is continuously powered on for heating, this utility model effectively reduces energy consumption.
[0026] 3. During the cooking process, the pump body applies strong circulation, and the heater continuously heats the heat transfer fluid. Once the temperature of the heat transfer fluid reaches the expected temperature, it can stably heat the cooking utensils. The heat transfer fluid is contained in the circulation chamber, thereby reducing the heat loss of the heat transfer fluid and reducing energy consumption. At the same time, the circulation chamber covering the surface of the cooking utensils provides comprehensive and reliable heating.
[0027] The advantage of thermal inertia regulation is that the residual heat of the metal heater is difficult to dissipate quickly, which can easily cause excessive dehydration of the rice during the heat preservation stage. However, this utility model can store the heat-conducting fluid in the heater through the pump body, thereby solving the problem of thermal inertia lag inside the shell. Attached Figure Description
[0028] Figure 1 This is a schematic diagram of the flow path of this utility model;
[0029] Figure 2 This is a schematic diagram of the outer shell and cooking utensil of this utility model;
[0030] Figure 3 This is a schematic diagram of the internal structure of the cooking system of this utility model;
[0031] Figure 4 This is a schematic diagram showing the connection of the cooking appliance, pump body, and fixing frame of this utility model;
[0032] Figure 5 This is a schematic diagram of the connection structure of the first spiral coil, the second spiral coil, and the pump body of this utility model.
[0033] Figure 6 This is a schematic diagram of the connection structure of the first spiral coil, the second spiral coil, and the fixing frame of this utility model.
[0034] Figure 7 This is a schematic diagram of the connection structure of the first spiral coil, the second spiral coil, and the pump body from another angle of this utility model.
[0035] Figure 8 This is a schematic diagram of another embodiment of the circulation chamber of this utility model;
[0036] Figure 9 This is a cross-sectional view of another embodiment of the circulation cavity of this utility model;
[0037] Figure 10 A schematic diagram of the overall structure of the spiral plate body arranged inside the circulation cavity of this utility model;
[0038] Figure 11 A cross-sectional view of a spiral plate disposed inside the circulation cavity of this utility model;
[0039] Figure 12 This is an example diagram illustrating the use of solar energy in the heater of this utility model;
[0040] Figure 13 This is a schematic diagram of the electric heater used in the heater of this utility model;
[0041] Figure 14 This is a schematic diagram of the heater of this utility model that uses air energy;
[0042] Figure 15 This is another flow path diagram of the present invention;
[0043] In the diagram: 1. Shell; 1.1. Inner cavity; 1.2. Accommodation space; 1.3. Insulation space; 1.4. Outer shell; 1.5. Base; 1.6. Cover; 1.61. Valve port;
[0044] 2. Cooking utensils;
[0045] 3. Circulation chamber; 3.1. Spiral channel;
[0046] 3.2 Fixed frame; 3.2a Upper bottom wall; 3.2b Lower bottom wall; 3.2c Inner side wall; 3.2d Outer side wall; 3.21 First slot; 3.22 Second slot; 3.23 Positioning post; 3.24 Column;
[0047] 3.3 First spiral coil; 3.31 First outlet pipe; 3.4 Second spiral coil; 3.41 Second outlet pipe;
[0048] 3.5 Helical plate; 3.6 Fluid exchange region;
[0049] 4. Fluid inlet pipe; 5. Fluid outlet pipe;
[0050] 6. Pump body; 6.1. Outlet; 6.2. Diversion pipe; 6.21. First diversion pipe; 6.22. Second diversion pipe; 6.23. T-connector;
[0051] 7. Heater; 7.1. Heat storage chamber; 7.2. Heating module;
[0052] 8. Control panel; 9. Control valve; 10. Piping layout; 11. Thermal insulation cotton; Detailed Implementation
[0053] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.
[0054] It should be understood that although the terms upper, middle, lower, top, one end, etc., appear in this document to describe various elements, these elements are not limited by these terms. These terms are only used to distinguish the elements from each other for ease of understanding, and are not used to define any directional or sequential restrictions.
[0055] like Figure 1-15 As shown, a cooking system that efficiently generates heat through a heat-conducting fluid includes:
[0056] The housing 1 forms the outer surface of the cooking system and has an inner cavity 1.1 for accommodating the cooking appliance 2, which has a cooking cavity inside.
[0057] The circulation chamber 3 is arranged inside the housing 1, surrounds the surface of the cooking appliance 2, and forms a heat conduction with the cooking appliance 2. A heat-conducting fluid is introduced into the circulation chamber 3. After being heated in the heater 7, the heat-conducting fluid is output to the surface of the cooking appliance 2 through the pump body 6, thereby heating the cooking appliance 2 inside the housing 1. The circulation chamber 3 covers at least the bottom and / or the outer peripheral wall of the cooking appliance 2. The circulation chamber 3 has a fluid inlet pipe 4 and a fluid outlet pipe 5 for the heat-conducting fluid to enter and exit.
[0058] Pump body 6 is disposed within the inner cavity 1.1 and connected between the fluid output pipe 5 and the fluid input pipe 4. Pump body 6 is used to provide power for the flow of heat transfer fluid so that the heat transfer fluid is pumped from the heater 7 into the circulation cavity 3 and returns to the heater 7 through the fluid output pipe 5, thus circulating.
[0059] The heater 7, disposed outside the housing 1, has at least a heat storage cavity 7.1 for storing and supplying heat-conducting fluid, and a heating module 7.2 that forms a heat conduction structure with the heat storage cavity 7.1. The heat storage cavity 7.1 is connected to the fluid input pipe 4 and the fluid output pipe 5. The heating module 7.2 is used to heat the fluid path and the heat-conducting fluid in the heat storage cavity 7.1, thereby heating the cooking appliance 2. The heat storage cavity keeps the heated heat-conducting fluid inside it warm so that the heat-conducting fluid can be used multiple times and energy consumption can be reduced.
[0060] Specifically, heat transfer fluid refers to heat transfer oil, or other oils with a high heat ratio, or other mediums with a high heat ratio.
[0061] Under normal conditions, the heat transfer fluid is stored in the heat storage chamber 7.1 in preparation for delivery to the circulation chamber 3. In operation, the heater 7 and pump 6 are activated by the user's command. The heater 7 preheats the heat transfer fluid in the heat storage chamber 7.1 through the heating module 7.2. Alternatively, the pump 6 is activated and drives the heat transfer fluid to be output from the heat storage chamber 7.1, and sequentially passes through the fluid input pipe 4, the circulation chamber 3, and the fluid output pipe 5, and finally returns to the heat storage chamber 7.1 to continue circulating into the fluid input pipe 4. In the above fluid path, the heated heat transfer fluid continuously and evenly heats the cooking appliance 2 inside the shell 1 through the circulation chamber 3.
[0062] Preferably, the fluid inlet pipe 4 is located at the bottom of the fluid outlet pipe 5, and the circulation chamber 3 is configured to guide the heat-conducting fluid from the bottom of the cooking appliance 2 upwards. In this way, the density of the heated heat-conducting fluid decreases, resulting in a natural upward trend. The upward flow is consistent with the natural convection direction, which can reduce the driving power consumption of the pump body 6. At the same time, the heat-conducting fluid output from the fluid outlet pipe 5 to the heat storage chamber 7.1 can be reheated by the heating module 7.2 and then input again from the fluid inlet pipe 4 to flow upwards, thereby solving the problem of low-temperature fluid sinking. A continuous and uniform heat transfer chain is formed on the surface of the cooking appliance 2, especially in the axial direction, reducing the local temperature difference of the cooking appliance 2.
[0063] This invention employs a pump body 6 to deliver heat-conducting fluid in a forced circulation from bottom to top along the surface of the cooking appliance 2.
[0064] like Figure 2 and Figure 3 As shown, in the above embodiments, the cooking appliance 2 of the cooking system can be the inner pot of a rice cooker or a pot used for stir-frying. The specific type of cooking appliance 2 is not limited. The shape of the cooking appliance can be arbitrary, such as cylindrical, semi-circular, hemispherical, square, arc-shaped, etc. In this utility model, the cooking appliance 2 is used as the inner pot of a rice cooker as an example, and the shell 1 is the outer shell of the rice cooker.
[0065] Specifically, the shell 1 is composed of an outer shell 1.41 and a base 1.5. The outer shell 1.41 forms an inner cavity 1.1, which has a peripheral wall and a bottom wall. Its upper end is open for the cooking utensil 2 to be inserted. A cover 1.6 is rotatably provided on the outer shell 1.41. Of course, the cover 1.6 can also be disassembled in other ways. The cover 1.6 only needs to be openable relative to the inner cavity 1.1 to expose the opening of the cooking utensil 2.
[0066] In this embodiment, the pump body 6 is fixed on the base 1.5, and a power inlet for connecting the pump body 6 is provided on the base 1.5. At the same time, a fixing bayonet for the fluid input pipe 4 and its pipeline is formed on the base 1.5.
[0067] from Figure 2 As can be seen from this, as one embodiment of the cover 1.6, the cover 1.6 is provided with a valve port 1.61 for supplying steam output.
[0068] Preferably, the cover 1.6 is also equipped with a control board 8, which is used to control the opening and closing of the pump body 6, as well as the working time and power of the pump body 6 and display the temperature of the heat transfer fluid. A temperature sensor is also provided inside the housing, and the temperature sensor is connected to the control board. In some other embodiments, the control board 8 can also be set on the surface of the housing, thereby making full use of the space inside the housing 1 and improving the structural compactness.
[0069] Alternatively, the control board 8 can also be electrically connected to the heater 7 to control the power of the heating module 7.2. The connection between the control board 8 and the heater 7 can be wireless, such as WIFI or Bluetooth. Of course, the control board 8 and the heater 7 can also be directly connected via a communication line.
[0070] Reference Figure 3 As shown, as an improvement of the circulation cavity 3, the circulation cavity 3 includes a spiral channel 3.1 that connects the fluid inlet pipe 4 and the fluid outlet pipe 5. The spiral channel 3.1 is arranged around the surface of the cooking appliance 2 and extends upward along the height direction of the cooking appliance 2, forming a heat conduction with the surface of the cooking appliance 2. In this embodiment, it is preferable to place the fluid inlet pipe 4 below the cooking appliance 2, thereby ensuring the heating of the bottom of the cooking appliance 2 by the heat-conducting fluid, thereby optimizing the heating method and realizing the coordinated heating of the peripheral sidewalls and bottom of the cooking appliance 2. The spiral channel 3.1 effectively increases the heat conduction area with the cooking appliance 2. The spiral structure causes the flow state of the heat-conducting fluid to change from laminar to turbulent. The turbulent vortex enhances the heat exchange at the liquid-solid interface and improves the convective heat transfer coefficient.
[0071] In operation, the pump body 6 pumps the heat transfer fluid, forcing the heat transfer fluid to rise along the spiral channel 3.1, thereby extending the residence time of the heat transfer fluid around the cooking appliance 2, so that the heat can be fully transferred to the entire area of the cooking appliance 2, so as to achieve uniform heat transfer on the surface of the cooking appliance 2, further suppressing the temperature difference in the axial and radial directions of the cooking appliance 2, and improving the thermal efficiency of the heat transfer fluid.
[0072] Based on this, during the process of heating the heat transfer fluid by the heating module 7.2, the heat transfer fluid flows in the circulation chamber 3, so that the heat transfer fluid acts on the bottom of the cooking appliance 2 in a gradual heating manner, avoiding uneven heating of the food due to local overheating.
[0073] On the other hand, thanks to the spiral channel 3.1, the rotational curvature of the spiral channel 3.1 can generate centrifugal force, continuously pressing the heat-conducting fluid against the inner wall of the liner. This, combined with the upward flow direction, ensures that the flow area of the heat-conducting fluid is concentrated on the inner wall 3.2c of the circulation cavity 3 for heat exchange, i.e., the direction close to the surface of the cooking appliance 2. This is beneficial for optimizing the heat conduction of the cooking appliance 2. It should be noted that the spiral channel 3.1 is not designed to concentrate the heat-conducting fluid on the inner wall 3.2c of the circulation cavity 3, but rather to provide a direction that is conducive to heat conduction with the cooking appliance 2.
[0074] like Figures 5 to 7As shown, as another improvement to the circulation chamber 3, the circulation chamber 3 includes a spiral channel 3.1 connecting the fluid inlet pipe 4 and the fluid outlet pipe 5. The spiral channel 3.1 is coiled around the bottom of the cooking appliance 2, and extends radially from the center of the bottom of the cooking appliance 2 to the outer edge of the cooking appliance 2, forming a heat conduction with the bottom of the cooking appliance 2. Similar to the above-mentioned spiral upward spiral channel 3.1, this coiled spiral channel 3.1 also increases the heat transfer area and heat transfer efficiency at the bottom of the cooking appliance 2. The difference is that this arrangement allows heat to diffuse from the center of the bottom of the cooking appliance 2 to the outside along the spiral trajectory, forming a radial temperature difference suppression. The coiled spiral channel 3.1 covers the bottom area of the cooking appliance 2, eliminating the radial hot and cold dead zones of the cooking appliance 2, that is, the attenuation of edge heat.
[0075] Preferably, the spiral channel 3.1 is arranged in a spiral manner, with the inlet of the heat-conducting fluid located at the bottom center area of the cooking appliance 2.
[0076] Specifically, the inner surface of the circulation cavity 3 or the spiral channel 3.1 is contoured relative to the outer surface of the cooking appliance 2 to ensure the heat transfer efficiency between the heat-conducting fluid and the cooking appliance 2.
[0077] In the above embodiment, the circulation cavity 3 further includes a fixing frame 3.2, which at least defines the outer boundary of the circulation cavity 3. The cooking utensil 2 is placed inside the fixing frame 3.2. The function of the fixing frame 3.2 is to separate the outer surface of the circulation cavity 3 from the shell 1. A heat insulation cotton 11 is installed between the shell 1 and the fixing frame 3.2 to isolate heat loss. Preferably, the fixing frame 3.2 is set as a heat insulation material to avoid the surface temperature of the shell 1 from getting too high and to improve the safety of the cooking system. Optionally, the heat insulation cotton 11 is wrapped around the outer surface of the fixing frame 3.2.
[0078] Specifically, the fixing frame 3.2 is mounted inside the housing 1, preferably supported above the base 1.5 by a vertically extending column 3.24, thereby defining the accommodating space 1.2 between the fixing frame 3.2 and the bottom of the housing 1, and the pipelines of the pump body 6, fluid inlet pipe 4 and fluid outlet pipe 5 are arranged in the accommodating space 1.2.
[0079] Furthermore, the outer diameter of the fixing frame 3.2 is smaller than the inner diameter of the outer shell, so that the surface of the fixing frame 3.2 and the outer shell defines a heat insulation space 1.3. The heat insulation space 1.3 is connected to the accommodating space 1.2. The accommodating space 1.2, the fixing frame 3.2 and the heat insulation space 1.3 together constitute the inner cavity 1.1 of the shell 1. In terms of spatial arrangement, the heat insulation space 1.3 is arranged around the outside of the fixing frame 3.2. The fixing frame 3.2 has an outer contour that is basically consistent with the outer surface of the circulation cavity 3 and the cooking appliance 2, or the fixing frame 3.2 has an outer contour that is basically consistent with the inner wall of the outer shell. The accommodating space 1.2 is located below the fixing frame 3.2 and is bounded by the base 1.5.
[0080] As a further embodiment of the spiral channel 3.1 of this utility model, the circulation cavity 3 includes a first spiral coil 3.3 and a second spiral coil 3.4. The first spiral coil 3.3 is arranged around the outer surface of the cooking appliance 2, and the first spiral coil 3.3 extends spirally from bottom to top along the axial direction of the cooking appliance 2.
[0081] The second spiral coil 3.4 extends radially along the cooking appliance 2 and is coiled around the bottom of the cooking appliance 2. The starting point of the spiral extension of the second spiral coil 3.4 is located at the center of the bottom of the cooking appliance 2. That is, the heat-conducting fluid enters from the center of the bottom of the cooking appliance 2 and extends radially outward along the expected spiral trajectory of the second spiral coil 3.4.
[0082] The fixing frame 3.2 has a bottom wall and a peripheral side wall. The peripheral side wall extends axially to the outer edge of the bottom wall. The fixing frame 3.2 is roughly cylindrical. The first spiral coil 3.3 is constrained between the peripheral side wall of the fixing frame 3.2 and the outer surface of the cooking appliance 2. The second spiral coil 3.4 is constrained between the bottom wall of the fixing frame 3.2 and the bottom wall of the cooking cavity.
[0083] The first spiral coil 3.3 and the second spiral coil 3.4 together constitute the spiral channel 3.1 of the circulation cavity 3. The first spiral coil 3.3 constitutes the spiral channel 3.1 that extends upward along the height direction of the cooking appliance 2, and the second spiral coil 3.4 constitutes the spiral channel 3.1 that is coiled around the bottom of the cooking appliance 2. Of course, the space between the fixed frame 3.2 and the cooking appliance 2 can be defined as the circulation cavity 3, and the first spiral coil 3.3 and the second spiral coil 3.4 can also be defined as the circulation cavity 3.
[0084] In this embodiment, the first spiral coil 3.3 and the second spiral coil 3.4 are interconnected, and the fluid entry position of the first spiral coil 3.3 and the second spiral coil 3.4 is limited by the pump body 6 to the bottom of the cooking appliance 2. In this way, it is beneficial to further optimize the coordinated heating of the peripheral wall and bottom of the cooking appliance 2. The spiral channel 3.1 is arranged in the form of a pipe on the peripheral and bottom surfaces of the cooking appliance 2. The wall of the pipe itself further constitutes thermal protection to improve thermal efficiency, reduce heat loss in the circulation chamber 3, and allow heat to fully act on the surface area of the cooking appliance 2.
[0085] Preferably, the first spiral coil 3.3 and the second spiral coil 3.4 are separated at the outlet 6.1 of the pump body 6 through a three-way connector 6.23, and then heat-conducting fluids are respectively introduced. The heat-conducting fluid flowing radially outward from the center in the second spiral coil 3.4 suppresses the radial temperature difference of the cooking appliance 2, and the heat-conducting fluid flowing spirally upward from the bottom of the cooking appliance 2 in the first spiral coil 3.3 suppresses the axial temperature difference of the cooking appliance 2, so that the temperature of the entire area of the cooking appliance 2 tends to be stable and the heating is uniform.
[0086] As one embodiment for connecting and diverting the first spiral coil 3.3 and the second spiral coil 3.4, the pump body 6 is selected as a high-temperature oil pump, preferably horizontally mounted on the base 1.5. The outlet 6.1 of the pump body 6 is provided with a diversion pipe 6.2, and a first diversion pipe 6.21 and a second diversion pipe 6.22 extending from the diversion pipe 6.2. The first diversion pipe 6.21 is connected to the first spiral coil 3.3, and the second diversion pipe 6.22 is connected to the second spiral coil 3.4. The first diversion pipe 6.21, the second diversion pipe 6.22, and the outlet 6.1 of the pump body 6 are interconnected by a tee joint 6.23.
[0087] Specifically, the tee connector 6.23 is located below the cooking appliance 2 and on the bottom outer side of the fixing frame 3.2. The tee connector 6.23 extends upward from the outlet 6.1. Optionally, the two interfaces of the tee connector 6.23 are opposite each other in the horizontal direction, with one interface extending towards the outside of the cooking appliance 2 and connecting to the first diversion pipe 6.21, and the other interface extending towards the center of the cooking appliance 2 and connecting to the second diversion pipe 6.22.
[0088] Specifically, the first spiral coil 3.3 has a first outlet pipe 3.31, and the second spiral coil 3.4 has a second outlet pipe 3.41. The first outlet pipe 3.31 and the second outlet pipe 3.41 are connected to the fluid output pipe 5. The fluid output pipe 5 is either part of the first outlet pipe 3.31 or part of the second outlet pipe 3.41. In other words, the first outlet pipe 3.31 and the second outlet pipe 3.41 are connected to each other and located in the same radial position.
[0089] The first outlet pipe 3.31 extends vertically downward from the top of the first spiral coil 3.3, and the second outlet pipe 3.41 extends radially outward from the outer contour of the second spiral coil 3.4 to outside the fixed frame 3.2. The first outlet pipe 3.31 is connected to the second outlet pipe 3.41 and together they form the fluid output pipe 5. In this way, the heat-conducting fluid in the first spiral coil 3.3 and the second spiral coil 3.4 is collected, which is beneficial to the circulation and transportation of the heat-conducting fluid.
[0090] Preferably, the first outlet pipe 3.31 is disposed on the outside of the fixed frame 3.2 to reduce the radial space occupied by the first outlet pipe 3.31 within the fixed frame 3.2.
[0091] To further facilitate the assembly of the first spiral coil 3.3 and the second spiral coil 3.4 on the fixed frame 3.2, a vertically extending first slot 3.21 is provided on the peripheral side wall of the fixed frame 3.2, and a radially extending second slot 3.22 is provided on the bottom wall of the fixed frame 3.2. The first slot 3.21 and the second slot 3.22 are arranged adjacent to each other, wherein the first outlet pipe 3.31 and the first branch pipe 6.21 are staggered in the circumferential direction.
[0092] During assembly, the first spiral coil 3.3 is inserted into the fixing frame 3.2 from top to bottom. The first outlet pipe 3.31 avoids the fixing frame 3.2 through the first slot 3.21. The second outlet pipe 3.41 extends out of the fixing frame 3.2 through the first slot 3.21. The first branch pipe 6.21 passes through the second slot 3.22 into the lower part of the fixing frame 3.2 and communicates with the pump body 6. The second branch pipe 6.22 of the second spiral coil 3.4 passes through the second slot 3.22 into the lower part of the fixing frame 3.2 and communicates with the pump body 6.
[0093] As a further improvement to the second spiral coil 3.4, the second outlet pipe 3.41 is connected to the center offset position of the second spiral coil 3.4, thereby freeing up the center position of the second spiral coil 3.4. A positioning post 3.23 is provided at the center bottom of the fixed frame 3.2. The positioning post 3.23 passes through the center position of the second spiral coil 3.4, thereby achieving center positioning of the second spiral coil 3.4.
[0094] During operation, the pump body 6 delivers heat transfer fluid to the outlet 6.1. The heat transfer fluid is then delivered through the tee connector 6.23 to the first branch pipe 6.21 and then enters the first spiral coil 3.3. After flowing to the second branch pipe 6.22, it enters the second spiral coil 3.4. After completing a spiral trajectory within the spiral channel 3.1, the heat transfer fluid is output to the fluid output pipe 5 through the first outlet pipe 3.31 and the second outlet pipe 3.41. The two coils share the outlet 6.1, eliminating the need for a multi-way valve control system, reducing pipeline complexity, and minimizing leakage risk points.
[0095] The first spiral coil 3.3 provides a bottom heat source, and the second spiral coil 3.4 forms a side wall annular heat source. The two are superimposed to form a three-dimensional thermal field, which completely eliminates the axial (up and down) and radial (inner and outer) temperature difference caused by the traditional single heat source. The two achieve energy complementarity through the circulation of heat-conducting fluid, thereby improving the overall thermal efficiency.
[0096] In some embodiments, by improving the pitch of the spiral channel 3.1, wherein the first spiral coil 3.3 is defined axially as a first region and a second region, the first region being located below the second region, and the coil pitch in the first region being smaller than the coil pitch in the second region, the residence time of the heat-conducting fluid in the first region located at the lower part of the cooking appliance 2 is extended, and the circulation and discharge of the heat-conducting fluid in the second region are accelerated, so as to balance the effects of gravity and centrifugal force on the heat-conducting fluid.
[0097] like Figure 8 and Figure 9 As shown, in another embodiment of the circulation cavity 3 of this utility model, the internal space of the fixed frame 3.2 defines the circulation cavity 3, and the inner wall of the fixed frame 3.2 defines the heating cavity for accommodating the cooking appliance 2. The heating cavity matches the outline of the cooking appliance 2. The circulation cavity 3 covers the periphery and bottom of the cooking appliance 2. The fluid inlet pipe 4 and the fluid outlet pipe 5 are formed on the fixed frame 3.2 and communicate with the circulation cavity 3.
[0098] In this embodiment, the fixing frame 3.2 has an upper bottom wall 3.2a and a lower bottom wall 3.2b that are axially spaced apart. The outer diameter of the upper bottom wall 3.2a is smaller than that of the lower bottom wall 3.2b. An outer side wall 3.2d extends vertically on the outer ring of the lower bottom wall 3.2b, and an inner side wall 3.2c extends vertically on the outer ring of the upper bottom wall 3.2a. That is, the internal space of the fixing frame 3.2 defines the circulation cavity 3.
[0099] The fluid inlet pipe 4 is located on the outer wall 3.2d between the upper bottom wall 3.2a and the lower bottom wall 3.2b, and the fluid outlet pipe 5 is located on the outer wall 3.2d of the upper part of the fixed frame 3.2. The connection positions of the fluid inlet pipe 4 and the fluid outlet pipe 5 on the outer wall 3.2d of the fixed frame 3.2 are radially far apart from each other. This arrangement helps to ensure that the heat-conducting fluid is filled in the circulation chamber 3, thereby ensuring uniform heating of the cooking appliance 2.
[0100] Preferably, the connection positions of the fluid output pipe 5 and the fluid input pipe 4 on the fixing frame 3.2 are arranged radially opposite each other, and the fluid output pipe 5 extends around the circumference of the cooking appliance 2 until it extends above the fluid input pipe 4, so that the fluid input pipe 4 and the fluid output pipe 5 are aligned radially, so as to form a fluid interface on the outer shell and facilitate the assembly of the fluid pipeline. On the other hand, the partially surrounding fluid output pipe 5 also plays a certain role in heat preservation, thereby making full use of the residual heat of the heat-conducting fluid during the fluid circulation process.
[0101] like Figure 10 and Figure 11 As shown, in another embodiment of the spiral channel 3.1 of this utility model, the internal space of the fixed frame 3.2 defines the circulation cavity 3, and the inner wall of the fixed frame 3.2 defines the heating cavity for accommodating the cooking appliance 2. The heating cavity matches the outline of the cooking appliance 2. The circulation cavity 3 covers the periphery and bottom of the cooking appliance 2. The fluid inlet pipe 4 and the fluid outlet pipe 5 are formed on the fixed frame 3.2 and communicate with the circulation cavity 3.
[0102] In this embodiment, the fixing frame 3.2 has an upper bottom wall 3.2a and a lower bottom wall 3.2b that are axially spaced apart. The outer diameter of the upper bottom wall 3.2a is smaller than that of the lower bottom wall 3.2b. An outer side wall 3.2d extends vertically from the outer ring of the lower bottom wall 3.2b, and an inner side wall 3.2c extends vertically from the outer ring of the upper bottom wall 3.2a. That is, the internal space of the fixing frame 3.2 defines a circulation cavity 3. A spiral plate 3.5 is provided in the circulation cavity 3. The spiral plate 3.5 extends upward along the axial direction of the cooking appliance 2 in the circulation cavity 3, thereby defining a spiral plate 3. The spiral channel 3.1 and the spiral plate 3.5 are preferably connected to the inner wall 3.2c and the outer wall 3.2d of the fixed frame 3.2 on both sides, thereby forcing the heat-conducting fluid to flow from bottom to top along a predetermined spiral trajectory. The fluid inlet pipe 4 and the fluid outlet pipe 5 are connected to the same radial position on the fixed frame 3.2, and the spiral plate 3.5 extends at least above the fluid inlet pipe 4. The spiral plate 3.5 is at least arranged around the periphery of the corresponding cooking appliance 2 in the circulation cavity 3, and defines a fluid exchange area 3.6 at the bottom of the cooking appliance 2.
[0103] The fluid output pipe 5 is preferably located at the top of the circulatory wall of the circulation chamber 3, that is, at the end of the spiral channel 3.1 defined by the spiral plate 3.5, and the fluid input pipe 4 is preferably located in the fluid exchange area 3.6.
[0104] As a further explanation of the fluid exchange region 3.6, the spiral plate 3.5 extends at least above the lower bottom wall 3.2b of the fixed frame 3.2 as a starting position, thereby defining the fluid exchange region 3.6 below the starting position of the spiral plate 3.5.
[0105] In other embodiments, the space between the upper bottom wall 3.2a and the lower bottom wall 3.2b of the fixed frame 3.2 may also be defined as the fluid exchange region 3.6.
[0106] The spiral channel 3.1, defined by the fluid exchange area 3.6 and the spiral plate 3.5, allows the fluid exchange area 3.6 to act as a high heat flux density zone, rapidly heating the bottom of the inner pot. The spiral channel 3.1 extends the oil path upward through the spiral plate 3.5, forming a temperature gradient attenuation zone. Combined with the upward trend of heat, the spiral channel 3.1 forms a delayed heat exchange and dynamic distribution of heat flow with the cooking appliance 2. The heat-conducting fluid evenly sweeps across the entire inner wall of the circulation cavity 3 along the spiral path, ensuring consistent heating time per unit area and avoiding local hot spots. Furthermore, the centrifugal force generated by the spiral plate 3.5 continuously presses the heat-conducting fluid against the inner wall of the circulation cavity 3, eliminating circumferential flow dead zones, reducing radial temperature differences, ensuring consistent heat distribution on the same horizontal plane, and preventing uneven heating of food.
[0107] It should be noted that this utility model achieves an axially controlled temperature gradient through a bottom-up channel design, such as adjusting the delivery power of the pump body 6, while ensuring uniform heating of the horizontal heat field in the radial direction. Under the premise of preserving the necessary gradient for cooking food, harmful temperature differences are suppressed, and a dynamic balance is formed in the cooking process.
[0108] As an example, the fluid exchange zone 3.6 is conducive to the function of storing residual heat. For example, after the expected temperature is reached or after cooking is completed, the heater 7 is turned off while the pump body 6 is kept running to continuously transport the heat-conducting fluid in the fluid exchange zone 3.6 upward, thereby utilizing the residual heat in the circulation chamber 3 to achieve a heat preservation effect, effectively reducing heat preservation power consumption and achieving energy saving.
[0109] In the above embodiment, the fluid input pipe 4 and the fluid output pipe 5 are located at the same radial position in the circulation chamber 3 and their axial projections coincide. That is, it is preferable to set the fluid input pipe 4 and the fluid output pipe 5 on the same side to facilitate the pipeline arrangement in the cooking system and make assembly convenient.
[0110] like Figures 12 to 14As shown, specifically, the heating module 7.2 can be any one or more of air source, electric source, and solar energy. When the heating module 7.2 is selected as air source, it refers to an air source heater 7. When the heating module 7.2 is selected as electric source, it refers to an electric heater 7, for example, heating with an electric heating wire in the heat storage chamber 7.1. When the heating module 7.2 is selected as solar energy, it refers to a solar heater 7, which is further preferably a high-efficiency solar photovoltaic device, or at least equipped with a solar photovoltaic panel, an electric heating element, and a battery. The solar photovoltaic panel is used to power the internal electric heating element to heat the heat-conducting fluid and store excess electrical energy in the battery. Of course, the electric heating element is connected to the mains power so that it can be used normally when the battery is low on power. Therefore, when the heater is selected as a solar heater, the heat-conducting fluid can also be heated by electric heating.
[0111] The heater 7 described above is the same as the conventional electric heater 7, air source heater 7, and solar heater 7 on the market. The only difference is that its heat energy is supplied to the heat-conducting fluid in the heat storage chamber 7.1. Therefore, the specific structure of the heater 7 will not be described in detail.
[0112] It is conceivable that multiple heaters 7 or multiple heating modules 7.2 can be installed in the cooking system. The heaters 7 are connected to the fluid input pipe 4 and fluid output pipe 5 of the cooking system through the layout pipe 10. Of course, a valve body can also be installed in the layout pipe 10 to allow the heat transfer fluid to be supplied to other electrical appliances, such as a water tank, which is heated by the heat transfer fluid. Its operation and arrangement are the same as those of the cooking system.
[0113] Compared to traditional cooking heating methods using electric heating plates and electromagnetic heating in existing technologies, the circulation chamber 3 of this invention achieves heating by uniformly and comprehensively conducting heat to the cooking appliance 2 through a heat-conducting fluid. Furthermore, when heat preservation is required, it is only necessary to continuously or intermittently turn on the heating module 7.2 and the pump body 6. When heat preservation is not required, it is only necessary for the pump body 6 to work continuously to pump the heat-conducting fluid in the circulation chamber 3 into the heat storage chamber 7.1, thereby achieving rapid heat dissipation.
[0114] As one embodiment of rapid heat dissipation in the circulation chamber 3, a control valve 9 is provided between the fluid input pipe 4 and the heat storage chamber 7.1. The control valve 9 is at least configured to selectively block the fluid output from the heat storage chamber 7.1, and when the control valve 9 blocks the heat storage chamber 7.1, atmospheric air is allowed to enter the fluid input pipe 4. Thus, as the pump body 6 operates, the heat-conducting fluid in the circulation chamber 3 is completely pumped into the heat storage chamber 7.1, thereby achieving rapid heat dissipation in the circulation chamber 3.
[0115] This specific embodiment is merely an explanation of the present utility model and is not intended to limit the present utility model. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but as long as they are within the scope of the claims of the present utility model, they are protected by patent law.
Claims
1. A cooking system that efficiently generates heat using a heat-conducting fluid, characterized in that, include: The housing (1) has an inner cavity (1.1) for accommodating a cooking utensil (2), the cooking utensil (2) having a built-in cooking cavity; A circulation chamber (3) is arranged around the surface of the cooking appliance (2) and forms a heat conduction with the cooking appliance (2). The circulation chamber (3) covers at least the bottom and / or the outer peripheral wall of the cooking appliance (2). The circulation chamber (3) has a fluid inlet pipe (4) and a fluid outlet pipe (5) for the entry and exit of heat-conducting fluid. The fluid inlet pipe (4) is located at the opposite bottom of the fluid outlet pipe (5). The circulation chamber (3) is configured to guide the heat-conducting fluid to be transported upward from the bottom of the cooking appliance (2). The pump body (6) is located inside the inner cavity (1.1) and connected between the fluid output pipe (5) and the fluid input pipe (4), and provides the power for the heat-conducting fluid to flow in the circulation cavity (3); The heater (7) has at least a heat storage chamber (7.1) for storing and supplying heat-conducting fluid, and a heating module (7.2) that forms a heat conduction with the heat storage chamber (7.1), the heat storage chamber (7.1) being connected to a fluid input pipe (4) and a fluid output pipe (5).
2. The cooking system for efficient heating via a heat-conducting fluid according to claim 1, characterized in that: The circulation chamber (3) includes a spiral channel (3.1) that connects the fluid input pipe (4) and the fluid output pipe (5). The spiral channel (3.1) is arranged around the surface of the cooking appliance (2) and extends upward along the height direction of the cooking appliance (2), and forms a heat conduction with the surface of the cooking appliance (2).
3. A cooking system for efficient heating via a heat-conducting fluid according to claim 1, characterized in that: The circulation chamber (3) includes a spiral channel (3.1) that connects the fluid input pipe (4) and the fluid output pipe (5). The spiral channel (3.1) is arranged radially around the bottom of the cooking appliance (2) and forms a heat conduction with the bottom of the cooking appliance (2).
4. A cooking system for efficient heating via a heat-conducting fluid according to claim 2 or 3, characterized in that: The inner surface of the circulation cavity (3) or spiral channel (3.1) is set with respect to the outline of the outer surface of the cooking utensil (2).
5. A cooking system for efficient heating via a heat-conducting fluid according to claim 1, characterized in that: The circulation chamber (3) further includes a fixing frame (3.2), which defines the outer boundary of the circulation chamber (3). The cooking utensil (2) is placed inside the fixing frame (3.2), and the fixing frame (3.2) defines an accommodating space (1.2) between itself and the bottom of the shell (1). The pipelines of the pump body (6), fluid input pipe (4) and fluid output pipe (5) are arranged in the accommodating space (1.2), and the fixing frame (3.2) defines a heat insulation space (1.3) between itself and the surface of the shell. The heat insulation space (1.3) is connected to the accommodating space (1.2).
6. A cooking system for efficient heating via a heat-conducting fluid according to claim 1, characterized in that: The circulation chamber (3) includes a first spiral coil (3.3) and a second spiral coil (3.4). The first spiral coil (3.3) is arranged around the outer surface of the cooking appliance (2), and the second spiral coil (3.4) extends radially along the cooking appliance (2) and is coiled around the bottom of the cooking appliance (2). The pump body (6) has a diversion pipe (6.2) on its outlet (6.1), and a first diversion pipe (6.21) and a second diversion pipe (6.22) extending from the diversion pipe (6.2). The first diversion pipe (6.21) is connected to the first spiral coil (3.3), and the second diversion pipe (6.22) is connected to the second spiral coil (3.4). The first spiral coil (3.3) has a first outlet pipe (3.31), and the second spiral coil (3.4) has a second outlet pipe (3.41). The first outlet pipe (3.31) and the second outlet pipe (3.41) are connected to the fluid output pipe (5).
7. A cooking system for efficient heating via a heat-conducting fluid according to claim 5, characterized in that: The internal space of the fixed frame (3.2) defines the circulation cavity (3), and the inner wall of the fixed frame (3.2) defines the heating cavity for accommodating the cooking appliance (2). The circulation cavity (3) covers the periphery and bottom of the cooking appliance (2). The fluid inlet pipe (4) and the fluid outlet pipe (5) are formed on the fixed frame (3.2) and communicate with the circulation cavity (3).
8. A cooking system for efficient heating via a heat-conducting fluid according to claim 5, characterized in that: The internal space of the fixed frame (3.2) defines a circulation chamber (3), and a spiral plate (3.5) is provided in the circulation chamber (3). The fluid input pipe (4) and the fluid output pipe (5) are connected to the fixed frame (3.2), and the spiral plate (3.5) extends at least above the fluid input pipe (4). The spiral plate (3.5) is arranged at least around the periphery of the corresponding cooking appliance (2) in the circulation chamber (3), and defines an oil exchange area at the bottom of the cooking appliance (2).
9. A cooking system for efficient heating via a heat-conducting fluid according to claim 1, characterized in that: The fluid input pipe (4) and the fluid output pipe (5) are located at the same radial position in the circulation chamber (3) and their axial projections coincide.
10. A cooking system for efficient heating via a heat-conducting fluid according to claim 1, characterized in that: The heating module (7.2) can be one or more of air-source, electric-source, and solar-source technologies.