Inner pot and cooking appliance

Abstract

This utility model provides a pot inner liner and a cooking appliance. The pot inner liner includes a pot inner liner body, a magnetic conductive layer, and a bottom layer. The pot inner liner body includes a bottom wall portion located at the bottom, and the surface of the bottom wall portion is provided with a magnetic conductive layer. The bottom layer is located on the outer side of the pot inner liner body and covers part of the bottom wall portion. The bottom layer includes multiple functional parts, which are spaced apart along the circumferential and / or radial directions of the pot inner liner body. At least a portion of the magnetic conductive layer is formed on the inner surface of the bottom wall portion, and the magnetic permeability of the bottom layer is different from that of the pot inner liner body; alternatively, the magnetic conductive layer is formed on the outer surface of the bottom wall portion, with at least a portion of the magnetic conductive layer located between adjacent functional parts, and the magnetic permeability of the bottom layer is different from that of the magnetic conductive layer. This solution, through the setting of the bottom layer, creates a local temperature difference area on the inner surface of the pot inner liner, forming heat convection during cooking and improving the cooking effect. The magnetic conductive layer achieves efficient and uniform heating, bringing a better cooking experience.

Description

Technical Field

[0001] This utility model relates to the field of cooking utensil technology, and more specifically to a pot inner and a cooking utensil. Background Technology

[0002] In cooking appliances, a multi-layered bottom plate is installed on the inner pot to optimize heating. By changing the shape of the bottom plate, such as by creating perforated areas, areas of thermal resistance difference can be artificially created at low cost. During cooking, high-temperature and low-temperature zones are generated within the inner pot. The heat convection between these zones allows the rice to be heated more evenly, resulting in better-tasting cooked rice.

[0003] The design of the bottom plate creates a localized temperature difference zone in the inner pot. However, due to the presence of the perforated area, energy is wasted in the portion of the heating element opposite to the perforated area. Therefore, there is a need to provide a cooking appliance that can at least partially solve the above problems. Utility Model Content

[0004] The utility model description section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This utility model description section is not intended to limit the key features and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0005] To at least partially solve the above problems, the first aspect of this utility model provides a pot inner liner, comprising:

[0006] A pot body, the pot body including a bottom wall portion located at the bottom, the surface of the bottom wall portion being provided with a magnetic conductive layer; and

[0007] A secondary bottom layer is disposed on the outer side of the pot body and covers a portion of the bottom wall. The secondary bottom layer includes multiple functional sections, which are spaced apart along the circumferential and / or radial directions of the pot body.

[0008] At least a portion of the magnetically conductive layer is formed on the inner surface of the bottom wall portion, and the magnetic permeability of the sublayer is different from that of the pot body; or,

[0009] The magnetically conductive layer is formed on the outer surface of the bottom wall portion, and at least a portion of the magnetically conductive layer is located between adjacent functional portions. The magnetic permeability of the composite layer is different from that of the magnetically conductive layer.

[0010] According to the first aspect of this utility model, the inner pot of the pot, through the arrangement of the multi-layered bottom layer, creates localized temperature difference zones on the inner surface of the pot, generating heat convection during cooking and improving the cooking effect. The magnetic conductive layer allows for efficient utilization of the magnetic energy of the heating device, achieving a more efficient and uniform heating effect, thus providing a better cooking experience.

[0011] Optionally, the magnetic conductive layer is formed on the inner surface of the bottom wall portion, and the magnetic permeability of the magnetic conductive layer is greater than the magnetic permeability of the pot body.

[0012] According to this solution, by setting a magnetically conductive layer with higher magnetic permeability on the inner surface of the pot body, the magnetic energy of the heating device can be utilized efficiently.

[0013] Optionally, the roughness Ra of the magnetic conductive layer is 0.8-1.5 μm.

[0014] According to this solution, by limiting this range, the normal conduction of the magnetic field inside the magnetic layer can be guaranteed, while the microstructure of the magnetic layer will not be damaged due to excessive polishing, thus ensuring that the magnetic layer performs well in the electromagnetic heating process.

[0015] Optionally, the magnetically conductive layer is formed on the outer surface of the bottom wall portion;

[0016] Wherein, the contour of the magnetically conductive layer matches the contour of the underlying layer to form a continuous contour; and / or

[0017] The outer periphery of the composite layer is surrounded by the magnetic conductive layer.

[0018] According to this scheme, the magnetic conductive layer and the underlying layer have complementary or nested contours, which can jointly cover the bottom wall and efficiently utilize the magnetic energy of the heating device.

[0019] Optionally, the outer diameter of the magnetically conductive layer is larger than the outer diameter of the composite layer.

[0020] According to this design, the magnetic conductive layer can be placed closer to the edge of the bottom wall, increasing the effective heating area at the bottom of the pot and making the overall structure of the pot more stable.

[0021] Optionally, the thickness of the magnetic conductive layer is 0.3-0.5 mm.

[0022] According to this scheme, by limiting this range, sufficient magnetic permeability can be guaranteed, while avoiding increased material costs and manufacturing difficulties due to excessive thickness, so that the magnetic permeable layer can fully exert its magnetic permeability during the electromagnetic heating process.

[0023] Optionally, the thickness of the sublayer is 0.4-0.6 mm.

[0024] According to this scheme, by limiting this range, it is possible to achieve a good magnetic focusing effect while ensuring the structural strength and stability of the bottom of the pot, so that the bottom layer can play a good magnetic focusing role during electromagnetic heating.

[0025] Optionally, the permeability of the composite layer is greater than that of the magnetically conductive layer.

[0026] According to this scheme, when the composite layer with higher magnetic permeability is working, it is easier to form a temperature gradient on the surface of the pot.

[0027] The second aspect of this utility model provides a cooking utensil, comprising:

[0028] Heating device; and

[0029] The aforementioned inner pot.

[0030] According to this solution, applying the above-mentioned pot inner layer to cooking utensils can utilize the magnetic conductive layer and the composite bottom layer structure of the pot inner layer to efficiently utilize the magnetic energy of the heating device, achieve uniform heating of food inside the pot inner layer, and improve the cooking effect.

[0031] Optionally, the magnetic conductive layer is formed on the inner surface of the bottom wall portion;

[0032] The heating device is located below the inner pot. The heating device includes a heating element for performing the heating function. The distance L1 between the heating element and the magnetic conductive layer is 5 to 12 mm.

[0033] According to this solution, by limiting this range, it can be ensured that the magnetic field generated by the heating element can effectively act on the magnetic conductive layer. This will prevent problems such as local overheating caused by excessive magnetic field concentration due to too small a spacing, and will also prevent the magnetic field strength from weakening due to too large a spacing, thus affecting the heating effect. This will enable more efficient use of the magnetic energy of the electromagnetic heating device to achieve uniform heating of the food inside the pot.

[0034] Optionally, the magnetically conductive layer is formed on the outer surface of the bottom wall portion;

[0035] The heating device is located below the inner pot. The heating device includes a heating element for performing the heating function. The distance L2 between the heating element and the magnetic conductive layer is 5 to 12 mm.

[0036] According to this solution, by limiting this range, it can be ensured that the magnetic field generated by the heating element can effectively act on the magnetic conductive layer. This will prevent problems such as local overheating caused by excessive magnetic field concentration due to too small a spacing, and will also prevent the magnetic field strength from weakening due to too large a spacing, thus affecting the heating effect. This will enable more efficient use of the magnetic energy of the electromagnetic heating device to achieve uniform heating of the food inside the pot.

[0037] Optionally, the heating device includes a heating element for performing the heating function;

[0038] In the projection of the cooking appliance along the height direction, the heating element is located entirely within the area defined by the outer peripheral edge of the magnetically conductive layer.

[0039] According to this solution, regardless of whether the magnetic conductive layer is formed on the inner or outer surface of the pot body, it can ensure that the magnetic field generated by the heating element can be fully received and guided by the magnetic conductive layer, avoiding the waste of magnetic field, improving the energy utilization efficiency of the electromagnetic heating device, and making the cooking process more efficient and energy-saving. Attached Figure Description

[0040] The following drawings, which illustrate embodiments of the present invention, are incorporated herein as part of the present invention for understanding the invention. The drawings show embodiments of the present invention and their descriptions, serving to explain the principles of the present invention. In the drawings,

[0041] Figure 1 This is a cross-sectional schematic diagram of a cooking utensil according to a preferred embodiment of the present invention;

[0042] Figure 2 for Figure 1 An enlarged schematic diagram of part A in the diagram.

[0043] Figure 3 This is a cross-sectional schematic diagram of the inner pot of a preferred embodiment of the present invention.

[0044] Figure 4 This is a top view schematic diagram of a preferred embodiment of the pot inner chamber of this utility model; and

[0045] Figure 5 This is a bottom view of the inner pot of a preferred embodiment of the present invention.

[0046] Explanation of reference numerals in the attached figures

[0047] 10: Pot Inner Wall

[0048] 11: Pot body

[0049] 12: Bottom wall

[0050] 13: Transition Section

[0051] 14: Side wall portion

[0052] 20: Subbottom

[0053] 21: Middle section

[0054] 22: Functional Department

[0055] 30: Magnetic layer

[0056] 40: Heating device

[0057] 41: Bracket

[0058] 42: Heating element

[0059] 50: Clay pot

[0060] 100: Cooking utensils Detailed Implementation

[0061] In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. However, it will be apparent to those skilled in the art that embodiments of the present invention may be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described in order to avoid confusion with embodiments of the present invention.

[0062] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to the present invention. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of the stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or combinations thereof.

[0063] In this document, ordinal numbers such as "first" and "second" used in this invention are merely identifiers and do not have any other meaning, such as a specific order. Moreover, for example, the term "first component" does not imply the existence of "second component," and the term "second component" does not imply the existence of "first component."

[0064] In this article, terms such as "up," "down," "front," "back," "left," and "right" are used only to indicate the relative positional relationship between related parts, rather than to define the absolute position of these related parts.

[0065] In this document, terms such as “equal” and “same” are not strict mathematical and / or geometric limitations, but also include errors that are understandable to those skilled in the art and permissible in manufacturing or use.

[0066] Unless otherwise stated, the numerical ranges in this document include not only the entire range within its two endpoints, but also the subranges contained therein.

[0067] 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.

[0068] Reference Figure 1 This application provides a cooking utensil 100. The cooking utensil 100 includes a lid and a pot body 50. The pot body 50 is used for cooking food, and the lid is used to cover the pot body 50. For example, the lid is connected to the pot body 50 in an openable and closable manner to cover the pot body 50. When the lid covers the pot body 50, a cooking space is formed between the lid and the pot body 50. The pot body 50 has a cylindrical inner pot storage section. The inner pot 10 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 to facilitate cleaning of the inner pot 10. The inner pot 10 is usually made of metal and has a circular opening on its upper surface for holding materials to be heated, such as rice, soup, etc. The pot body 50 includes a heating device 40 for heating the inner pot 10.

[0069] According to this application, the cooking appliance 100 can be a rice cooker, electric pressure cooker or other cooking appliance 100 with electromagnetic heating function, and the cooking appliance 100 can have various functions such as cooking porridge in addition to cooking rice.

[0070] The lid has a shape that substantially corresponds to the pot body 50. The lid is closable on the pot body 50; specifically, it is pivotally connected to the pot body 50 via a pivot axis and can freely pivot between a closed and open position relative to the pot body 50 about the pivot axis, facilitating the closing and opening of the pot body 50. When the lid is closed on the pot body 50, it covers the inner pot 10, forming a cooking space between them. The lid typically also has a sealing ring, which can be made of, for example, rubber, and is positioned between the lid and the inner pot 10 to seal the cooking space when the lid is closed.

[0071] Reference Figure 1 and Figure 2The cooking appliance 100 includes a heating device 40 located below the inner pot 10. The heating device 40 may be an electromagnetic heating device. The electromagnetic heating device 40 has a lead wire end connected to a power supply board. The heating device 40 includes a support 41 and a heating element 42 mounted on the support 41. The heating element 42 is an electromagnetic induction component; exemplarily, the heating element 42 includes a closed conductive loop formed by winding a wire, used to pass an alternating current to generate an induced magnetic field. The heating element is connected to the power supply board via the lead wire end.

[0072] It should be noted that the directional terms used in this article to describe the various components and parts of the pot body 50, such as "up," "down," "above," "below," "upward," "downward," "facing upward," and "facing downward," are relative to the pot body 50 when it is placed horizontally and upright. Unless otherwise specified, "inner" in the directional terms "inward," "outward," "towards," "inner side," and "outer side" refers to the area near the center of the pot body 50, and "outer" refers to the area away from the center of the pot body 50.

[0073] Reference Figures 3-5 The inner pot 10 has a pot body 11 and a bottom layer 20.

[0074] The inner pot body 11 can be a symmetrical geometric body with an upper opening and an inner cavity, formed by rotating the pot wall around a central axis. The inner pot body 11 includes a bottom wall portion 12, a transition portion 13, and a side wall portion 14.

[0075] It should be noted that, in this embodiment, for ease of description, the term "bottom wall portion 12" refers to the bottom of the inner pot 10 when the cooking appliance 100 is placed upright; correspondingly, the side portion of the inner pot 10 when the cooking appliance 100 is placed upright is the side wall portion 14.

[0076] Optionally, at least a portion of the sidewall 14 is constructed as a straight wall. The sidewall 14 is entirely or partially arranged in a vertical plane, forming a cylindrical profile. By using a straight wall, processing costs are low and the volume of the cooking space is large.

[0077] Optionally, the bottom wall portion 12 is constructed as a flat bottom or an arc-shaped bottom. A flat bottom means the bottom wall portion 12 has a planar structure. An arc-shaped bottom means the bottom wall portion 12 has a convex arc-shaped structure that protrudes outward from the cooking space, or a concave arc-shaped structure that is recessed inward towards the cooking space.

[0078] Optionally, a transition portion 13 is formed between the side wall portion 14 and the bottom wall portion 12. The transition portion 13 can be smoothly connected to the lower edge of the side wall portion 14, the outer edge of the bottom wall portion 12, or the upper edge, thereby providing a smooth overall outer surface for the inner pot body 11. The inner pot 10 with a suitable bottom wall portion 12 can be selected according to the usage scenario and performance requirements of the cooking appliance 100.

[0079] In this design, to enhance the cooking effect, a base layer 20 is provided on the bottom wall 12 of the inner pot body 11, wherein the base layer 20 covers at least a portion of the bottom wall 12. Optionally, the wall thickness of the base layer 20 is 0.5mm to 0.6mm. The wall thickness of the base layer 20 can be, but is not limited to, 0.5mm, 0.52mm, 0.55mm, 0.58mm, and 0.6mm. If the base layer 20 is too thick, the adhesion between the base layer 20 and the inner pot body 11 will be poor, and the base layer 20 will easily lift up; if the base layer 20 is too thin, the base layer 20 will easily wrinkle under high temperature and pressure, making it difficult to form a proper base.

[0080] Optionally, the outer wall of the pot body 11 is provided with a groove, and the shape of the groove matches the shape of the underlayer 20. The underlayer 20 is embedded in the groove. Optionally, the underlayer 20 is flush with the outer wall surface of the pot body 10, without protrusions or depressions. The underlayer 20 can be a sheet or a coating. When the underlayer 20 is a sheet, the pre-formed magnetically conductive sheet is embedded in the groove of the outer wall of the pot body 11 and is tightly fitted to the sidewall of the groove through pressing, welding, or other methods, with its surface flush with the outer wall of the pot body 10. When the underlayer 20 is a coating, a highly magnetically conductive material is directly coated onto the groove area of ​​the outer wall of the pot body 11, with a uniform coating thickness and flush with the surface of the pot body 10, achieving functional area coverage.

[0081] The bottom layer 20 includes functional parts 22. Multiple functional parts 22 are spaced apart along the circumferential and / or radial directions of the pot body 11.

[0082] Optionally, the shape of the functional part 22 can be circular, elliptical, etc. Several functional parts 22 are arranged at intervals along the circumferential direction and / or radial direction of the pot body 11, that is, the functional parts 22 are distributed on the pot body 11.

[0083] Optionally, the functional part 22 can be annular in shape. Several functional parts 22 are arranged at intervals along the radial direction of the pot body 11.

[0084] Optionally, the sub-base 20 also includes a central portion 21, and each functional portion 22 extends from the central portion 21 toward the edge of the pot body 11. Optionally, the functional portion 22 is configured as a blade. Optionally, the width of the functional portion 22 in the circumferential direction gradually increases in the radial outward direction along the sub-base 20 to form a gradually widening pattern, so as to cover more of the area of ​​the bottom wall portion 12.

[0085] As described above, a hollow area is defined by the functional parts 22, or by two adjacent functional parts 22 and the middle part 21. The inner pot 10 is arranged alternately with the functional parts 22 and the hollow area. When the electromagnetic heating device 40 heats, the bottom layer 20 and the hollow area are heated at different rates, resulting in different surface temperatures. This creates a localized temperature difference region on the inner surface of the bottom wall 12 of the inner pot body 11. This temperature gradient accelerates and intensifies heat convection within the pot, leading to more thorough boiling and churning of the liquid and ingredients, more even heating of the ingredients, and better-tasting cooked rice. Optionally, the bottom layer 20 heats up faster, while the inner pot body 11 corresponding to the hollow area heats up more slowly.

[0086] To save on research and development or manufacturing costs, the cooking appliance 100 can use an existing electromagnetic heating device 40. Optionally, the heating element 42 of the electromagnetic heating device 40 has a ring-shaped structure, which does not perfectly match the shape of the underlayer 20. This results in the underlayer 20 not being able to efficiently utilize the magnetic energy of the electromagnetic heating device 40, and the magnetic field distribution of the electromagnetic heating device 40 may not be able to effectively cover the entire area of ​​the underlayer 20. To compensate for the heating power loss, the current of the electromagnetic heating device 40 needs to be increased to enhance the magnetic field strength. During cooking, the surface temperature of the heating element 42 is high, accelerating the aging of components.

[0087] This design incorporates a magnetically conductive layer 30 on the surface of the bottom wall 12 of the inner pot body 11. This magnetically conductive layer 30 allows for efficient utilization of the magnetic energy of the heating device 40. The combination of the magnetically conductive layer 30 and the outer layer 20 enables differentiated heating while more efficiently utilizing the magnetic energy of the electromagnetic heating device 40, resulting in efficient and uniform heating and a better cooking experience.

[0088] The inner pot body 11, the bottom layer 20, and the magnetically conductive layer 30 together form the pot wall of the inner pot 10. Optionally, the inner pot body 11, the bottom layer 20, and the magnetically conductive layer 30 can all be multi-layer composite structures. For example, the inner pot body 11 can be provided with a wear-resistant layer, an aluminum substrate with high thermal conductivity, or other functional layers to achieve different functions and balance its performance.

[0089] Example 1

[0090] Reference Figure 4At least a portion of the magnetically conductive layer 30 is formed on the inner surface of the bottom wall portion 12. Optionally, the magnetically conductive layer 30 can be formed on the entire inner wall surface of the pot body 11. The magnetically conductive layer 30 can directly contact the food inside the pot 10, exerting its magnetic conductive effect during cooking to directly heat the food inside the pot 10. The magnetically conductive layer 30 is adapted to the shape of the bottom wall portion 12, therefore, the magnetically conductive layer 30 can efficiently utilize the magnetic energy of the heating device 40. The magnetically conductive layer 30 works relatively independently from the bottom layer 20, achieving differentiated heating while further optimizing the magnetic field distribution and heating process.

[0091] In this design, as described above, the bottom layer 20 defines a hollow area, meaning that the inner pot body 11 is exposed between two adjacent functional sections 22 on the inner pot 10. The inner pot body 11 and the bottom layer 20 have different magnetic permeability. Optionally, the magnetic permeability of the bottom layer 20 is higher than that of the bottom wall portion 12. The bottom layer 20 can achieve localized magnetic concentrating for heating the inner pot 10, allowing heat to be concentrated and transferred to the inner pot body 11 through the bottom layer 20 during cooking, thereby generating a temperature gradient on the surface of the inner pot body 11 and achieving effective heat convection.

[0092] The bottom layer 20 can be made of SUS430, SUS410, iron, or other magnetically conductive materials. The inner pot body 11 can be made of aluminum, aluminum alloy, or copper-aluminum metal.

[0093] Optionally, the permeability of the pot body 11 and the magnetic layer 30 are different. Optionally, the permeability of the magnetic layer 30 is greater than that of the pot body 11. The magnetic layer 30 can be or includes SUS430, SUS410, iron, or other magnetically conductive materials. Optionally, the permeability of the magnetic layer 30 and the underlayer 20 can be the same or different. Optionally, the permeability of the underlayer 20 is greater than that of the magnetic layer 30. When the underlayer 20, with its higher permeability, is in operation, it is easier to form a temperature gradient on the surface of the pot body 10.

[0094] In this embodiment, due to the difference in permeability between the magnetic layer 30 and the inner pot body 11, there is a significant temperature gradient on the inner wall of the inner pot body 11. Different areas of the inner pot body 11 conduct heat to the magnetic layer 30, resulting in a temperature gradient on the surface of the magnetic layer 30. This temperature gradient accelerates and intensifies heat convection within the pot, leading to more thorough boiling and churning of the liquid and ingredients, more even heating of the ingredients, better consistency in cooking, and improved texture of the cooked rice. By providing the magnetic layer 30 on the inner surface of the inner pot body 11, differentiated heating is achieved while more efficiently utilizing the magnetic energy of the electromagnetic heating device 40. This solves the problem of the original electromagnetic heating device 40 not being fully compatible with the shape of the outer layer 20, preventing the outer layer 20 from efficiently utilizing the magnetic energy of the electromagnetic heating device 40. It also avoids increasing the current in the closed conductive circuit to compensate for heating power loss, thereby reducing the risk of excessively high coil surface temperature in the closed conductive circuit, which accelerates component aging.

[0095] After the magnetically conductive layer 30 is welded onto the inner surface of the pot body 11, the magnetically conductive layer 30 is polished to increase its non-stick properties. Optionally, the roughness Ra of the magnetically conductive layer 30 is 0.8-1.5 μm. The roughness Ra of the magnetically conductive layer 30 can be, but is not limited to, 0.8 μm, 0.9 μm, 1 μm, 1.1 μm, 1.2 μm, 1.3 μm, 1.4 μm, and 1.5 μm. By limiting this range, the normal conduction of the magnetic field inside the magnetically conductive layer 30 can be ensured, while the microstructure of the magnetically conductive layer 30 will not be damaged due to excessive polishing.

[0096] Optionally, the distance L1 between the heating element 42 and the magnetic conductive layer 30 is 5–12 mm. The distance L1 can be, but is not limited to, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, 10 mm, 11 mm, or 12 mm. This limitation ensures that the magnetic field generated by the heating element 42 effectively acts on the magnetic conductive layer 30. It avoids problems such as localized overheating due to excessively concentrated magnetic fields caused by too small a distance, and also avoids weakening the magnetic field strength and affecting the heating effect due to too large a distance. By setting an appropriate distance, the magnetic energy of the electromagnetic heating device 40 can be utilized more efficiently, achieving uniform heating of the food inside the pot 10.

[0097] Example 2

[0098] Reference Figure 5The magnetically conductive layer 30 is formed on the outer surface of the bottom wall portion 12. At least a portion of the magnetically conductive layer 30 is located between adjacent functional portions 22. Specifically, at least a portion of the magnetically conductive layer 30 is located in the hollowed-out area, meaning the magnetically conductive layer 30 can supplement the hollowed-out portion of the underlayer 20. Through the arrangement of the magnetically conductive layer 30, the magnetically conductive layer 30 and the underlayer 20 can jointly cover the bottom wall portion 12, thus efficiently utilizing the magnetic energy of the heating device 40. In this design, the permeability of the underlayer 20 is different from that of the magnetically conductive layer 30. During cooking, the surface temperatures of the underlayer 20 and the magnetically conductive layer 30 are different, and heat is conducted to the inner pot body 11. The surface of the inner pot body 11 has a temperature gradient, thus achieving effective heat convection. The magnetically conductive layer 30 and the underlayer 20 operate relatively independently, achieving differentiated heating while further optimizing the magnetic field distribution and heating process.

[0099] Optionally, the magnetic permeability of the underlayer 20 is greater than that of the magnetic layer 30. The underlayer 20, with its higher magnetic permeability, makes it easier to form a temperature gradient on the surface of the inner pot 10 during operation. The material of the underlayer 20 can be or includes SUS430, SUS410, iron, or other magnetically permeable materials. The magnetic layer 30 can be or includes SUS430, SUS410, iron, or other magnetically permeable materials.

[0100] Optionally, the contour of the magnetically conductive layer 30 matches the contour of the underlying layer 20 to form a continuous contour. Optionally, the outer periphery of the underlying layer 20 is surrounded by the magnetically conductive layer 30. Optionally, the shape formed by the magnetically conductive layer 30 and the underlying layer 20 is adapted to the shape of the bottom wall portion 12, thereby enabling efficient utilization of the magnetic energy of the heating device 40. It is understood that the magnetically conductive layer 30 and the underlying layer 20 being in contact, or having a certain gap, does not affect the implementation of the solution.

[0101] As mentioned above, the shape of the functional part 22 can be circular, elliptical, annular, blade-shaped, etc. The outline of the magnetic conductive layer 30 is designed to fill the gaps between the functional parts 22, complementing the outline of the bottom layer 20, so that the magnetic conductive layer 30 and the bottom layer 20 together cover the bottom of the pot liner 10.

[0102] As described above, the functional part 22 can be of an irregular shape. When an irregular functional part 22 is placed at the edge of the bottom wall part 12, it may warp or other issues. In some embodiments, the magnetic conductive layer 30 is designed as a larger annular structure that surrounds all the functional parts 22. Optionally, the shape of the magnetic conductive layer 30 is adapted to the shape of the bottom wall part 12. Through the nested structure, the magnetic field conduction efficiency is improved while magnetic field leakage is reduced, making the bottom heating of the pot liner 10 more efficient.

[0103] Optionally, the outer diameter of the magnetically conductive layer 30 is larger than the outer diameter of the bottom layer 20. The magnetically conductive layer 30 can be positioned closer to the edge of the bottom wall 12. Through the combination of the magnetically conductive layer 30 and the bottom layer 20, the inner pot 10 achieves a more consistent heating effect in both the central and edge areas, increasing the effective heating area at the bottom of the inner pot 10. The outer contour of the magnetically conductive layer 30 can be machined to conform to the shape of the bottom wall 12, making the overall structure of the inner pot 10 more stable. Optionally, in the projection along the height direction of the pot body 50, the projection of the magnetically conductive layer 30 is completely within the projection of the inner pot body 11.

[0104] Optionally, the distance L2 between the heating element 42 and the magnetic conductive layer 30 is 5–12 mm. The distance L2 can be, but is not limited to, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, 10 mm, 11 mm, or 12 mm. Correspondingly, the distance between the heating element 42 and the bottom layer 20 is also 5–12 mm. This limitation ensures that the magnetic field generated by the heating element 42 effectively acts on the magnetic conductive layer 30. It avoids problems such as localized overheating due to excessive magnetic field concentration caused by too small a distance, and also avoids weakening the magnetic field strength and affecting the heating effect due to too large a distance. By setting an appropriate distance, the magnetic energy of the electromagnetic heating device 40 can be utilized more efficiently, achieving uniform heating of the food inside the pot 10.

[0105] In this design, the magnetic layer 30 is formed on the inner or outer surface of the pot body 11 by melt spraying. When forming the magnetic layer 30 on the pot body 10 of the cooking appliance 100, the melt spraying process can precisely control the thickness, composition, and microstructure of the magnetic layer 30.

[0106] Optionally, the thickness of the magnetically conductive layer 30 is 0.3-0.5 mm. The thickness of the magnetically conductive layer 30 can be, but is not limited to, 0.3, 0.35 mm, 0.4 mm, 0.45 mm, and 0.5 mm. This ensures sufficient magnetic conductivity while avoiding increased material costs and manufacturing difficulties due to excessive thickness.

[0107] Optionally, the thickness of the underlayer 20 is 0.4-0.6 mm. The thickness of the underlayer 20 can be, but is not limited to, 0.4, 0.45 mm, 0.5 mm, 0.55 mm, and 0.6 mm. This ensures both good magnetic focusing effect and the structural strength and stability of the bottom of the pot liner 10.

[0108] The appropriate thickness allows the magnetic conductive layer 30 and the underlying layer 20 to fully exert their respective functions during the electromagnetic heating process, working together to achieve a highly efficient heating effect.

[0109] In the projection of the cooking appliance 100 along the height direction, the heating element 42 is completely located within the area defined by the outer peripheral edge of the magnetic layer 30. It should be noted that "completely located" includes deviations within the engineering tolerance range, that is, when the distance between the projected boundary of the closed conductive loop and the projected boundary of the magnetic layer 30 is ≤3mm, it is considered to meet the requirement.

[0110] Optionally, in the projection of the cooking appliance 100 along the height direction, the heating element 42 is entirely located within the area defined by the outer peripheral edge of the magnetic layer 30. Regardless of whether the magnetic layer 30 is formed on the inner or outer surface of the pot body 11, it ensures that the magnetic field generated by the heating element 42 can be fully received and guided by the magnetic layer 30, avoiding waste of the magnetic field, improving the energy utilization efficiency of the electromagnetic heating device 40, and making the cooking process more efficient and energy-saving.

[0111] Example 3

[0112] This embodiment combines the technical solutions of Embodiment 1 and Embodiment 2 to optimize the setting of the magnetic conductive layer 30 of the inner pot 10, so as to achieve a more efficient and uniform heating effect, and further improve the performance of the cooking appliance 100.

[0113] In this embodiment, the magnetically conductive layer 30 of the inner pot 10 is formed simultaneously on the inner and outer surfaces of the bottom wall portion 12. Specifically:

[0114] Magnetic conductive layer 30 on the inner surface of the bottom wall portion 12: At least a portion of the magnetic conductive layer 30 is formed on the inner surface of the bottom wall portion 12, and optionally, it can cover the entire inner wall surface of the pot body 11. The structure of the magnetic conductive layer 30 on the inner surface and the underlayer 20, as well as the mechanism of heat convection between them, are similar to those in Embodiment 1, and will not be described again here.

[0115] The magnetically conductive layer 30 on the outer surface of the bottom wall portion 12: At least a portion of the magnetically conductive layer 30 is formed on the outer surface of the bottom wall portion 12, and at least a portion is located between adjacent functional portions 22. The outer surface magnetically conductive layer 30 and the underlying layer 20 together cover the bottom wall portion 12. The structure of the outer surface magnetically conductive layer 30 and the underlying layer 20, and the mechanism of heat convection between them are similar to those in Embodiment 2, and will not be described again here.

[0116] In this embodiment, the permeability of the magnetically conductive layer 30 on the inner surface and the magnetically conductive layer 30 on the outer surface can be the same or different. The inner and outer magnetically conductive layers 30 work together to make the magnetic field cover the entire bottom of the pot more uniformly. At the same time, the difference in permeability between the bottom layer 20 and the magnetically conductive layer 30 on the outer surface of the bottom wall 12 can still form a temperature gradient, but the overall heating of the pot liner 10 is more stable.

[0117] This embodiment achieves a more efficient and uniform heating effect by simultaneously setting the inner and outer surface magnetic conductive layers 30, thereby improving the energy utilization efficiency of the cooking appliance 100.

[0118] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the scope of the invention. Terms such as “set” appearing herein can refer to either a component being directly attached to another component or a component being attached to another component via an intermediary. A feature described in one embodiment may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated.

[0119] This utility model has been described through the above embodiments. However, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this utility model to the described embodiments. Those skilled in the art will understand that many more variations and modifications can be made based on the teachings of this utility model, and all such variations and modifications fall within the scope of protection claimed by this utility model.

Claims

1. A pot inner liner, characterized in that, include: The inner pot body includes a bottom wall portion located at the bottom, and a magnetic conductive layer is provided on the surface of the bottom wall portion; as well as A secondary bottom layer is disposed on the outer side of the pot body and covers a portion of the bottom wall. The secondary bottom layer includes multiple functional sections, which are spaced apart along the circumferential and / or radial directions of the pot body. At least a portion of the magnetically conductive layer is formed on the inner surface of the bottom wall portion, and the magnetic permeability of the sublayer is different from that of the pot body; or, The magnetically conductive layer is formed on the outer surface of the bottom wall portion, and at least a portion of the magnetically conductive layer is located between adjacent functional portions. The magnetic permeability of the composite layer is different from that of the magnetically conductive layer.

2. The inner pot according to claim 1, characterized in that, The magnetic permeable layer is formed on the inner surface of the bottom wall portion, and the magnetic permeability of the magnetic permeable layer is greater than that of the pot body.

3. The inner pot according to claim 2, characterized in that, The roughness Ra of the magnetic conductive layer is 0.8-1.5 μm.

4. The inner pot according to claim 1, characterized in that, The magnetically conductive layer is formed on the outer surface of the bottom wall portion; Wherein, the contour of the magnetically conductive layer matches the contour of the underlying layer to form a continuous contour; and / or The outer periphery of the composite layer is surrounded by the magnetic conductive layer.

5. The inner pot according to claim 4, characterized in that, The outer diameter of the magnetic conductive layer is larger than the outer diameter of the composite layer.

6. The inner pot according to any one of claims 1 to 5, characterized in that, The thickness of the magnetic conductive layer is 0.3-0.5 mm; and / or The thickness of the underlying layer is 0.4-0.6 mm; and / or The permeability of the composite layer is greater than that of the magnetically conductive layer.

7. A cooking utensil, characterized in that, include: Heating device; as well as The inner pot according to any one of claims 1 to 6.

8. The cooking utensil according to claim 7, characterized in that, The magnetic conductive layer is formed on the inner surface of the bottom wall portion; The heating device is located below the inner pot. The heating device includes a heating element for performing the heating function. The distance L1 between the heating element and the magnetic conductive layer is 5 to 12 mm.

9. The cooking utensil according to claim 7, characterized in that, The magnetically conductive layer is formed on the outer surface of the bottom wall portion; The heating device is located below the inner pot. The heating device includes a heating element for performing the heating function. The distance L2 between the heating element and the magnetic conductive layer is 5 to 12 mm.

10. The cooking utensil according to any one of claims 7 to 9, characterized in that, The heating device includes a heating element for performing the heating function; In the projection of the cooking appliance along the height direction, the heating element is located entirely within the area defined by the outer peripheral edge of the magnetically conductive layer.

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