Rice cooking appliance 0-coated inner vessel

Abstract

This utility model relates to the field of cooking appliance technology, specifically a zero-coating inner pot for rice cooking appliances. It mainly includes an inner pot body with a groove at its bottom and a folded edge on its outer top. The non-stick protective component includes an outer wall of the inner pot, with a first heat transfer surface on the outer side and a heat transfer contact point on the inner side, with a capillary support end on the inner side of the heat transfer contact point. The heat dispersion component includes a heat deposition diffusion groove. This zero-coating inner pot for rice cooking appliances, through roughening of both the outer and inner walls, significantly reduces the actual contact area between water droplets and rice and the rice cooker surface. This reduces the surface area and surface energy adhesion generated by the surface tension of the rice grains, resulting in more uniform temperature control, improved non-stick performance of the inner pot body, and easier cleaning, thereby enhancing the user experience and meeting user needs.

Description

Technical Field

[0001] This utility model relates to the field of cooking utensil technology, specifically to a rice cooking utensil with a non-coated inner pot. Background Technology

[0002] Rice cooking appliances are kitchen utensils used to cook rice. The most common type is the rice cooker. The inner pot of a rice cooker comes in a variety of materials, including aluminum, stainless steel, ceramic, steel, and multi-layered composite metals. When in use, the inner pot directly affects the taste, healthiness, and durability of the rice.

[0003] Rice cookers sometimes stick to the pot during cooking, making them difficult to clean after meals and negatively impacting the user experience.

[0004] In existing technologies, to achieve a non-stick effect for rice, a non-stick coating is typically applied to the inner wall of the cooking appliance. However, this coating is prone to peeling off during prolonged cooking, especially under high-temperature cooking and dry-heating conditions. This not only affects the non-stick effect but also poses a certain risk to human health. Some non-stick pans with zero coatings typically employ etching, polishing, and brushing passivation treatments, but after being subjected to localized high temperatures, the inner wall of the pan turns yellow or black, making it difficult to clean and impacting the user experience. Optimization and improvement are needed in these areas. Utility Model Content

[0005] The purpose of this utility model is to provide a rice cooking appliance with an uncoated inner pot, in order to solve the problems mentioned in the background art, that most existing non-stick pans are coated or passivated, resulting in short service life and difficulty in cleaning, which affects the user experience.

[0006] To achieve the above objectives, this utility model provides the following technical solution: a coated inner pot for a rice cooking appliance, comprising: an inner pot body, wherein a groove is provided at the bottom end of the inner pot body, and a folded edge is provided on the outer side of the top end of the inner pot body; and further comprising a non-stick protective component and a heat dispersion component.

[0007] The non-stick protective component is disposed on the inner liner body, and the non-stick protective component includes an outer wall of the inner liner. A first heat transfer surface is disposed on the outer side of the outer wall of the inner liner, a heat transfer contact point is disposed on the inner side of the outer wall of the inner liner, and a capillary support end is disposed on the inner side of the heat transfer contact point. The non-stick protective component is used to improve the non-stick effect of the inner liner body. The heat-dispersing component is disposed at the bottom end of the inner liner body, and the heat-dispersing component includes a heat deposition diffusion groove, and a high-temperature deposition groove is disposed on the inner side of the heat deposition diffusion groove. The heat-dispersing component is used to diffuse the bottom heating temperature.

[0008] Preferably, the outer wall of the inner liner is located on the outside of the inner liner body.

[0009] Preferably, the groove is arc-shaped, and the groove is used to increase the heating area.

[0010] Preferably, the inner side of the inner liner body is provided with an inner liner inner wall, and the high-temperature deposition tank is provided on the inner side of the inner liner inner wall.

[0011] Preferably, the heat transfer contact point is located on the inner side of the high-temperature deposition tank.

[0012] Preferably, the thermal deposition diffusion groove is disposed on the inner side of the outer wall of the inner liner.

[0013] Preferably, a heat transfer transition layer is provided in the middle of the outer wall of the inner liner body, and the heat transfer transition layer is made of aluminum.

[0014] Preferably, the bottom end of the inner liner body is provided with a diamond-shaped etching groove, and the capillary support end is provided on the inner side of the diamond-shaped etching groove.

[0015] Compared with the prior art, the beneficial effects of this utility model are:

[0016] This invention roughens both the outer and inner walls of the inner pot, significantly reducing the actual contact area between water droplets and rice and the surface of the rice cooker. This reduces the surface area and surface energy adhesion generated by the surface tension of the rice grains, resulting in more uniform temperature control, improved non-stick properties of the inner pot, and easier cleaning, thereby enhancing the user experience and meeting user needs.

[0017] A groove is set at the bottom of the inner liner to avoid direct local contact between the inner liner and the heat source. In conjunction with the grooves on the outer wall and the inner wall of the inner liner, heat is deposited and transferred, improving local heating and dispersing local heat transfer to achieve uniform heating. The inner wall is less likely to turn yellow or burn due to heat, thus extending the service life of the inner liner. Attached Figure Description

[0018] Figure 1 This is a three-dimensional structural diagram of the present invention;

[0019] Figure 2 This is a frontal cross-sectional view of the present invention.

[0020] Figure 3 This is a partial cross-sectional structural diagram of the inner liner body of this utility model;

[0021] Figure 4 This is a partial structural diagram of the rice grain of this utility model.

[0022] In the figure: 1. Inner liner body; 2. Groove; 3. Folded edge; 4. Outer wall of the inner liner; 5. Inner wall of the inner liner; 6. First heat transfer surface; 7. Heat deposition diffusion groove; 8. Heat transfer transition layer; 9. High temperature deposition groove; 10. Heat transfer contact point; 11. Rhomboid etching groove; 12. Capillary support end. Detailed Implementation

[0023] It should be noted that, unless otherwise specified, the embodiments and features described in this application can be combined with each other. This application will now be described in detail with reference to the accompanying drawings and embodiments.

[0024] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0025] like Figure 1 - Figure 4 As shown, this application provides a non-coated inner pot for a rice cooking appliance, including: an inner pot body 1, a groove 2 at the bottom end of the inner pot body 1, and a folded edge 3 on the outer side of the top end of the inner pot body 1.

[0026] Specifically, such as Figure 2 As shown, the outer wall 4 of the inner liner is located on the outside of the inner liner body 1, and the outer wall 4 of the inner liner is integrally connected with the bottom of the liner 2.

[0027] The inner liner body 1 is provided with a non-stick protective component, and the non-stick protective component includes an inner liner outer wall 4. A first heat transfer surface 6 is provided on the outer side of the inner liner outer wall 4, a heat transfer contact point 10 is provided on the inner side of the inner liner outer wall 4, and a capillary support end 12 is provided on the inner side of the heat transfer contact point 10. The non-stick protective component is used to improve the non-stick effect of the inner liner body 1.

[0028] Specifically, such as Figure 3 As shown, the inner wall 5 is provided on the inner side of the inner liner body 1, the high temperature deposition tank 9 is provided on the inner side of the inner wall 5, and the heat transfer contact point 10 is provided on the inner side of the high temperature deposition tank 9. The gap between the heat transfer contact point 10 and the high temperature deposition tank 9 is like a net in the pot. After the rice paste is deposited and shrunken at the bottom, it moves around in the net-like gap at a constant temperature, so that the rice paste baked at a constant temperature forms a crust. Under the heat energy, it can be breathed and falls off, achieving a non-stick effect.

[0029] Specifically, such as Figure 4As shown, a diamond-shaped etching groove 11 is provided at the bottom of the inner pot body 1, and a capillary support end 12 is provided on the inner side of the diamond-shaped etching groove 11. The inner side of the diamond-shaped etching groove 11 is further processed by a physical process to obtain the capillary support end 12. The capillary support end 12 reduces the contact area between the bottom of the inner pot body 1 and the rice.

[0030] The bottom end of the inner liner body 1 is provided with a heat dissipation component, which includes a heat deposition diffusion tank 7 and a high temperature deposition tank 9 is provided inside the heat deposition diffusion tank 7. The heat dissipation component is used to diffuse the bottom heating temperature.

[0031] Specifically, such as Figure 2 As shown, the groove 2 is set in an arc shape. The groove 2 is used to increase the heat-receiving area. The arc shape allows the inner liner body 1 to not directly contact the heat source, making the temperature conduction more uniform and avoiding local heating that would cause the bottom inner wall of the inner liner body 1 to turn black and yellow and become difficult to clean.

[0032] Specifically, such as Figure 3 As shown, the thermal deposition diffusion groove 7 is located on the inner side of the outer wall 4 of the inner liner. The thermal deposition diffusion groove 7 is recessed under the action of the sandblasting process, which improves the deposition heat transfer of the bottom contact temperature. The first heat transfer surface 6 directly transfers heat, allowing the heat energy to flow and circulate in the outer wall 4 of the inner liner for heat transfer.

[0033] Specifically, such as Figure 3 As shown, a heat transfer transition layer 8 is provided in the middle of the outer wall of the inner liner body 1. The heat transfer transition layer 8 is made of aluminum and plays a role in uniform heat transfer at the bottom of the inner liner body 1.

[0034] In this embodiment: the outer wall 4 and the inner wall 5 of the inner pot are roughened to greatly reduce the actual contact area between water droplets and rice and the surface of the rice cooker, thereby reducing the surface area and surface energy adhesion generated by the surface tension of the rice grains, uniformly controlling the temperature, improving the non-stick effect of the inner pot body 1, and making the product easy to clean. A groove 2 is set at the bottom of the inner pot body 1 to avoid direct local contact between the inner pot body 1 and the heat source. The grooves set inside the outer wall 4 and the inner wall 5 of the inner pot facilitate heat deposition and transfer, improve local heating, and disperse local heat transfer to achieve a uniform heating effect.

[0035] Specifically, the design involves a groove 2 at the bottom of the inner pot body 1, preventing complete contact with the heating element of the rice cooking appliance. This groove 2 avoids direct, localized contact between the inner pot body 1 and the heat source. Heat is transferred directly through the first heat transfer surface 6 and through the deposition diffusion groove 7, further enhanced by an aluminum heat transfer transition layer 8. This allows heat to be evenly transferred from the outer wall 4 to the inner wall 5 of the inner pot. The heat transfer contact point 10 and the high-temperature deposition groove 9 on the inner side of the inner wall 5 are formed by etching and deposition sandblasting. Driven by high-temperature heat, water bubbles expand outwards, effectively creating a first point of non-stick force. This first point of non-stick effect is maintained during the heating and heat preservation period. When the high-temperature heat stops, the internal food and external insulation form a constant temperature process. The food and moisture shrink, and the rice grains form a second non-stick property under the combined protection of the high-temperature deposition tank 9 and the heat transfer contact point 10. Under the second non-stick condition, due to the deposition-type physical sandblasting surface treatment of the inner wall 5 of the inner pot, a flowable mesh surface is formed. The gap surface of the diamond-shaped etching tank 11 and the capillary support end 12 is like a mesh in the pot. After the rice paste is deposited and shrunken at the bottom, it moves through the mesh gaps at a constant temperature on the surface, causing the rice paste baked at a constant temperature to form a crust. Under the heat penetration, it can be breathed and fall off, achieving a third non-stick effect. The inside will not turn yellow or black due to local heating, improving the cleaning efficiency after use.

[0036] Those skilled in the art should understand that the discussion of any of the above embodiments is merely exemplary; within the framework of this invention, the technical features of the above embodiments or different embodiments can also be combined, the steps can be implemented in any order, and there are many other variations of the different aspects of this invention as described above, which are not provided in the details for the sake of brevity.

[0037] This utility model is intended to cover all such substitutions, modifications, and variations that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A rice cooking appliance with a non-coated inner pot, comprising: The inner liner body (1) has a groove (2) at its bottom end and a folded edge (3) on the outer side of its top end. The inner liner body (1) is characterized by further comprising: A non-stick protective component is disposed on the inner liner body (1), and the non-stick protective component includes an inner liner outer wall (4), a first heat transfer surface (6) is disposed on the outer side of the inner liner outer wall (4), a heat transfer contact point (10) is disposed on the inner side of the inner liner outer wall (4), and a capillary support end (12) is disposed on the inner side of the heat transfer contact point (10). The non-stick protective component is used to improve the non-stick effect of the inner liner body (1). The heat-dispersing component is disposed at the bottom of the inner liner body (1), and the heat-dispersing component includes a heat deposition diffusion groove (7), and a high-temperature deposition groove (9) is disposed on the inner side of the heat deposition diffusion groove (7). The heat-dispersing component is used for the diffusion of bottom heating temperature.

2. The rice cooking appliance with a non-coated inner pot according to claim 1, characterized in that, The outer wall (4) of the inner liner is located on the outside of the inner liner body (1).

3. The rice cooking appliance with a non-coated inner pot according to claim 1, characterized in that, The groove (2) is set in an arc shape, and the groove (2) is used to increase the heating area.

4. The rice cooking appliance with a non-coated inner pot according to claim 1, characterized in that, The inner liner body (1) is provided with an inner liner inner wall (5) on its inner side, and the high temperature deposition tank (9) is provided on the inner side of the inner liner inner wall (5).

5. The rice cooking appliance with a non-coated inner pot according to claim 4, characterized in that, The heat transfer contact point (10) is located on the inside of the high-temperature deposition tank (9).

6. The rice cooking appliance with a non-coated inner pot according to claim 2, characterized in that, The thermal deposition diffusion groove (7) is located on the inner side of the outer wall (4) of the inner liner.

7. The rice cooking appliance with a non-coated inner pot according to claim 1, characterized in that, A heat transfer transition layer (8) is provided in the middle of the outer wall of the inner liner body (1), and the heat transfer transition layer (8) is made of aluminum.

8. The rice cooking appliance with a non-coated inner pot according to claim 1, characterized in that, The bottom end of the inner liner body (1) is provided with a rhomboid etching groove (11), and the capillary support end (12) is provided on the inner side of the rhomboid etching groove (11).

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