A stew pot

Abstract

The utility model discloses a stew pot, including the kettle body, the inner bag and the stew cup, the inner bag is placed in the kettle body, the stew cup is placed in the inner bag, and the bottom wall of stew cup is equipped with the circle foot that protrudes downward, and the bottom wall of inner bag is equipped with PCT heater and a plurality of limit parts for limiting the movement of stew cup, the area of PCT heater forms the heating area, and the heat exchange channel that communicates heating area and circle foot inboard is formed between a plurality of limit parts, and the vertical projection of PCT heater center and PCT heater center inner end all are located at the outer surface of stew cup side wall. The utility model mainly solves the problem that stew cup shakes and makes noise because of water bubble impact, and through the limiting structure, the stew cup is stably placed in the inner bag, and the heat exchange efficiency of stew cup and hot water in the inner bag is not affected.

Description

Technical Field

[0001] This utility model relates to the field of kitchen appliance technology, and in particular to a stew pot. Background Technology

[0002] Double-boiled slow cookers have become a popular cooking tool in modern kitchens. They utilize a unique water bath heating method: the user places the food in the inner pot, then places it in the outer pot, and adds an appropriate amount of water between the two pots. The water is heated by a bottom heating element, and the hot water conducts heat to the inner pot, achieving even stewing of the food. However, during use, a large number of large bubbles are generated inside the outer pot during the boiling stage. These bubbles, as they rise, violently impact the inner pot wall. When they burst, they not only produce unpleasant noise, but the impact can also cause the inner pot to tip over, posing a safety hazard and affecting the user experience.

[0003] For example, the prior art publication number CN222129917U mentions "a water-insulated electric slow cooker", which includes a water tank set on the base, a ceramic inner pot placed in the water tank, and a heating component for heating the water in the water tank. When the heating component uses a PCT heating element, the upper surface of the PCT heating element abuts against the lower surface of the bottom of the water tank, and the PCT heating element is offset at the bottom of the water tank. This is to avoid the PCT heating element directly heating the bottom of the ceramic inner pot. The bubbles generated by the boiling water cause the ceramic inner pot to shake, thereby reducing noise.

[0004] However, another problem still exists in the above solution. Although the installation of the PCT heating element avoids the area enclosed by the foot ring on the bottom wall of the ceramic inner liner, the PCT heater is still mostly located below the bottom wall of the ceramic inner liner (the area outside the area enclosed by the foot ring on the bottom wall). When the PCT heating element is in working condition, the temperature is high, so the water in the area directly above the PCT heating element will be continuously boiling. The bubbles generated by the boiling water will continuously hit the bottom wall of the ceramic inner liner. This will still produce a gurgling noise due to the bursting of the bubbles. Under the continuous impact of the bubbles, it is also very easy to cause the ceramic inner liner to shake. This shaking will not only aggravate the noise problem, but also easily lead to the cracking of the ceramic inner liner.

[0005] Furthermore, the upper surface of the bottom of the water tank has an upward-protruding limiting part. This limiting part, by engaging with the inner side of the bottom wall of the ceramic inner liner, restricts the ceramic inner liner. However, since the limiting part occupies the space inside the bottom wall, it hinders the direct contact between the bottom of the ceramic inner liner and the hot water in the water tank, reducing the heat exchange efficiency between the bottom of the ceramic inner liner and the hot water in the water tank. As a result, the ceramic inner liner cannot absorb heat from the bottom to heat the food inside, leading to uneven heating inside the ceramic inner liner and the tendency for localized overheating or undercooling. This not only affects the heating effect but also the taste of the food. Utility Model Content

[0006] The purpose of this invention is to provide a stew pot that solves the problem of shaking and noise caused by water impact on the stewing pot. At the same time, the limiting structure makes it stable in the inner pot without affecting the heat exchange efficiency between the stewing pot and the hot water in the inner pot.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: a stew pot, comprising a pot body, an inner pot, and a stewing pot, wherein the inner pot is placed in the pot body, and the stewing pot is removably placed in the inner pot. The bottom wall of the stewing pot is provided with a downwardly protruding foot. The bottom wall of the inner pot is provided with a PCT heater and multiple limiting members for restricting the movement of the stewing pot. The area where the PCT heater is located forms a heating zone, and the multiple limiting members form a heat exchange channel connecting the heating zone and the inner side of the foot. The vertical projection of the center of the PCT heater and the inner end of the PCT heater are both located on the outer surface of the side wall of the stewing pot.

[0008] Using the aforementioned technical solution, the PCT heater is used to heat the water in the inner pot. During the heating process, the water in the inner pot boils, forming large bubbles. These large bubbles rise to the surface. To prevent the bottom of the stewing pot from directly impacting the rising large bubbles, which would cause the stewing pot to shake and generate noise, the vertical projections of the center and inner end of the PCT heater are both located on the outer surface of the side wall of the stewing pot. This means that the large bubbles generated by the PCT heater rise along the outer surface of the side wall of the stewing pot, rather than directly impacting the bottom wall. This reduces the noise caused by the large bubbles hitting and breaking the bottom wall of the stewing pot, and also reduces the possibility of the stewing pot shaking due to the impact of large bubbles. This not only improves the stability of the stewing pot during use and reduces the risk of damage from collisions between the stewing pot and the bottom wall of the inner pot, extending its service life, but also avoids the noise caused by the stewing pot shaking and colliding with the bottom wall of the inner pot.

[0009] Furthermore, the boiling water will cause a churning phenomenon, leading to displacement of the stewing pot within the inner pot. If the stewing pot shifts to the point where its bottom wall partially overlaps with the vertical projection range of the PCT heater, large water bubbles will still collide with the bottom of the stewing pot during their ascent, generating noise. To solve this problem, the inner pot is equipped with multiple limiting components to restrict the movement of the stewing pot. These components are used to fix the position of the stewing pot, preventing displacement caused by the boiling water within the inner pot and reducing the possibility of collision between the stewing pot and the inner pot due to displacement, which could damage the stewing pot. Therefore, by setting multiple limiting components, noise caused by the displacement of the stewing pot is avoided, and the stewing pot remains stable within the inner pot, extending its service life.

[0010] Furthermore, a heat exchange channel is formed between multiple limiting components, which connects the heating zone formed by the PCT heater and the inner side of the stew pot's foot ring. Therefore, the hot water in the inner pot can flow through the heat exchange channel between the heating zone and the inner side of the stew pot's foot ring, allowing the hot water to fully contact the bottom wall of the stew pot. This improves the efficiency of heat exchange, shortens the heat transfer time, and makes the stew pot's interior more evenly heated, thus ensuring the taste of the ingredients in the stew pot and speeding up the stewing process.

[0011] Furthermore, the vertical projection of the outer surface of the stew pot's sidewall onto the PCT heater is located between the center of the PCT heater and the inner end of the PCT heater; or, the stew pot has a vertical sidewall, the vertical projection of the outer surface of the vertical sidewall coinciding with the center of the PCT heater.

[0012] Furthermore, the side wall of the stewing pot includes a side wall body and an arc-shaped wall connecting the side wall body and the bottom wall of the stewing pot. The vertical projection of the center of the PCT heater is located on the outer surface of the side wall body, and the vertical projection of the inner end of the PCT heater is located on the outer surface of the arc-shaped wall.

[0013] Furthermore, the vertical projection of the center of the PCT heater is located at the connection point between the outer surface of the sidewall body and the outer surface of the arc-shaped wall.

[0014] The aforementioned technical solutions are all designed to ensure that the large bubbles generated by the PCT heater rise along the outer surface of the side wall of the stewing pot during their ascent, rather than directly impacting the bottom wall. Because the large bubbles rise along the outer surface of the side wall, direct impact with the bottom wall is avoided, thereby reducing the noise caused by the bursting of large bubbles and also reducing the possibility of the stewing pot shaking due to the impact of large bubbles. This not only improves the stability of the stewing pot during use and reduces the risk of damage from collisions between the stewing pot and the bottom wall of the inner pot, extending its service life, but also avoids the noise caused by the stewing pot shaking and colliding with the bottom wall of the inner pot.

[0015] Furthermore, the large bubbles produced by boiling water can rise along the outer surface of the side wall of the stew pot to the water surface, which guides the large bubbles and reduces the churning caused by boiling water, thus reducing the bubbling noise caused by the bursting of large bubbles.

[0016] Furthermore, there are two PCT heaters arranged opposite each other, and the upper surface of the bottom wall of the inner liner transitions from high to low from the central area toward the positions of the two PCT heaters.

[0017] By adopting the aforementioned technical solution, compared to setting a single PCT heater, two PCT heaters positioned opposite each other can accelerate the rise of water temperature in the inner pot, shorten the cooking time, and reduce the temperature difference in the inner pot through the combined action of the two PCT heaters. When the stew pot is placed in the inner pot, the stew pot will be heated more evenly because the water temperature in the inner pot is more uniform, avoiding local overheating or undercooling, ensuring that the food in the stew pot is heated evenly, and improving the taste of the food.

[0018] Furthermore, since the upper surface of the inner tank bottom wall transitions from high to low from the central area towards the two PCT heater positions, water will preferentially flow to the lowest position of the inner tank bottom wall under the action of gravity, thereby ensuring that the surface of the PCT heater can be fully covered by water. Through this structural design, water will preferentially flow to the lowest position where the PCT heater is located, reducing the possibility of the PCT heater burning dry.

[0019] Furthermore, when the PCT heater is working, the water around it expands and decreases in density due to heat. Combined with the gradual slope of the inner pot's bottom surface from the center towards the two PCT heaters, creating an inclined surface, the water around the heaters heats up and boils, while the colder water in the center, under gravity, flows down the inclined surface to replenish the lowest point of the heaters. This convection process ensures continuous mixing of the water within the inner pot, resulting in more even heat distribution. Consequently, when the stew pot is placed inside, the water temperature around it is more uniform, ensuring even heating of the food and preventing localized overheating or cooling, thus improving the stewing effect.

[0020] Furthermore, the multiple limiting components include multiple supporting bosses provided on the bottom wall of the inner pot for supporting the foot ring and limiting ribs provided on the supporting bosses. The outer side of the foot ring of the stewing pot abuts against the inner side of the limiting ribs, and the PCT heater is located outside the area enclosed by the limiting ribs.

[0021] Using the aforementioned technical solution, multiple supporting bosses are used to support the foot ring, and limiting ribs form an area on the supporting bosses to restrict the displacement of the stewing pot. When the stewing pot is placed on the supporting bosses, the outer side of the bottom foot ring abuts against the inner side of the limiting ribs, so that the bottom foot ring is restricted by the limiting ribs, thereby limiting the position of the stewing pot. In this way, even if the water surges during boiling, the stewing pot will be stably placed in the inner pot due to the obstruction of the limiting ribs, so that the bottom of the stewing pot is always outside the projection range of the PCT heater. Therefore, it avoids the bottom of the stewing pot from colliding with the rising large water bubbles, and prevents the stewing pot from shifting due to the boiling and surging of water. This effectively reduces the noise generated by the stewing pot during operation and provides users with a quieter operating environment.

[0022] Furthermore, multiple supporting bosses are arranged in a ring, and heat exchange channels for water flow are formed between adjacent supporting bosses. The heat exchange channels connect the area enclosed by the multiple supporting bosses and the heating zone, and / or the supporting bosses are higher than the bottom wall where the PCT heater is located.

[0023] Using the aforementioned technical solution, since the area enclosed by the foot ring of the stew pot is outside the projection range of the PCT heater, the PCT heater does not directly heat the water at the bottom of the stew pot. Instead, the heat exchange channel connects the area enclosed by the multiple supporting protrusions and the area where the PCT heater is located, allowing water to flow between these two areas. In this way, hot water in the area where the PCT heater is located flows into the area enclosed by the multiple supporting protrusions through the heat exchange channel, transferring heat to the stew pot. Cold water flows into the area where the PCT heater is located through the heat exchange channel for heating. In addition, the flow of water can accelerate the transfer of heat. Therefore, this water circulation allows heat to be transferred to the stew pot more evenly and faster, so that the food in the stew pot heats up faster and improves the uniformity of heating of the food in the stew pot, ensuring the taste of the food in the stew pot. On the other hand, when the water level is low, the supporting protrusion is higher than the bottom wall where the PCT heater is located, so that the water flow gathers on the bottom wall where the PCT heater is located, reducing the possibility of the PCT heater burning dry.

[0024] Furthermore, the limiting ribs include a first limiting rib, which forms a first placement area for limiting at least one stewing pot, and the area enclosed by the feet of all the stewing pots is within the first placement area; or, the limiting ribs include a second limiting rib, which forms at least two second placement areas for limiting the stewing pots, and the area enclosed by the feet of each stewing pot is within the corresponding second placement area.

[0025] Using the aforementioned technical solution, the bottom wall of the inner pot can be provided with a first limiting rib, the structure of which is: it encloses a first placement area, in which at least one stewing pot is placed, and the area enclosed by the feet of all stewing pots is within the range of the first placement area; or, the bottom wall of the inner pot can be provided with a second limiting rib, the structure of which is: it encloses at least two second placement areas for limiting the stewing pots, so that the area enclosed by the feet of each stewing pot is within the range of the corresponding second placement area.

[0026] Both of the above structural methods use limiting ribs to restrict the bottom foot of the stewing pot, thereby limiting its position. Even if the water boils and surges, the stewing pot will remain stably placed in the inner pot due to the blocking effect of the limiting ribs. This ensures that the area enclosed by the bottom foot of the stewing pot is always outside the projection range of the PCT heater, thus preventing the stewing pot from colliding with the rising water bubbles and preventing displacement of the stewing pot due to boiling and surging water. This effectively reduces the noise generated by the stewing pot during operation and provides users with a quieter operating environment.

[0027] Furthermore, the supporting protrusion includes at least two first supporting protrusions, each with a first limiting rib and a second limiting rib. The first limiting rib forms a first placement area, and the second limiting rib forms two second placement areas. The first placement area is located between the second placement areas and their adjacent parts overlap. The size of the first placement area is larger than that of the second placement area. The first and second placement areas are respectively used to place stewing pots with different sized feet.

[0028] Using the aforementioned technical solution, at least two first supporting protrusions are provided on the bottom wall of the inner pot. The first supporting protrusions are also provided with a first limiting rib and a second limiting rib, so that the first supporting protrusions can simultaneously accommodate the placement of stew pots with two different sizes of foot rings. This makes the use of the first supporting protrusions more flexible and improves the space utilization of the inner pot.

[0029] Meanwhile, the first limiting rib forms a first placement area, and the second limiting rib forms two second placement areas. The first and second placement areas are used to place stew pots with different sized feet, with the first placement area being larger than the second. By setting placement areas of different sizes, the inner pot can accommodate and position stew pots of different sizes, meeting the user's need to choose the appropriate size stew pot and improving usability. Furthermore, the first placement area is located between the second placement areas, with adjacent parts overlapping. This overlapping design allows for the positioning of stew pots of different sizes within the limited space of the inner pot, improving the utilization rate of the inner pot's internal space.

[0030] Furthermore, the plurality of supporting protrusions also include a second supporting protrusion with a first limiting rib. The second supporting protrusion is located between the two first supporting protrusions, and the first limiting rib on the second supporting protrusion and the first limiting rib on the first supporting protrusion together constitute the first placement area.

[0031] Using the aforementioned technical solution, the size of the first placement area is larger than that of the second placement area. Therefore, the size of the stew pot placed in the first placement area is slightly larger than that placed in the second placement area. When the water boils and surges, the stew pot inevitably experiences uneven forces from the boiling water coming from different directions. Therefore, to ensure the stability of the stew pot placed in the first placement area, a second supporting boss with a first limiting rib is provided, so that the first limiting rib on the second supporting boss and the first limiting rib on the first supporting boss together constitute… The first placement area is provided, and the second supporting protrusion provides stable support for the stewing pot placed in the first placement area. The second supporting protrusion not only increases the contact area between the foot of the stewing pot and the supporting protrusion, but the first limiting protrusion can also better restrict the foot. Compared with the support of the first supporting protrusion alone, the addition of the second supporting protrusion can more stably support the stewing pot and reduce the risk of the stewing pot tilting and tipping over. The first supporting protrusion should be set on both sides of the second supporting protrusion to limit the foot from multiple angles and improve the stability of the stewing pot's positioning. Attached Figure Description

[0032] The present invention will be further described below with reference to the accompanying drawings:

[0033] Figure 1 This is a cross-sectional view of a stew pot according to the present invention. Figure 1 ;

[0034] Figure 2 This utility model Figure 1 Enlarged view of point A in the image;

[0035] Figure 3 This is a schematic diagram showing the large stewing pot of this utility model placed inside the pot body;

[0036] Figure 4 This is a cross-sectional view of a stew pot according to the present invention. Figure 2 ;

[0037] Figure 5 This is a schematic diagram showing the small stewing pot of this utility model placed inside the pot.

[0038] Figure 6 This is a cross-sectional view of a stew pot according to the present invention. Figure 3 ;

[0039] Figure 7 This is a schematic diagram of an embodiment of the present invention. Figure 1 ;

[0040] Figure 8 This is a schematic diagram of an embodiment of the present invention. Figure 2 ;

[0041] Figure 9 This is a schematic diagram of an embodiment of the present invention. Figure 3

[0042] Figure 10 This is a cross-sectional view of a stew pot according to the present invention. Figure 4 ;

[0043] Figure 11 This utility model Figure 10 Enlarged view of point B in the image;

[0044] Figure 12 This is a schematic diagram of the anti-scalding ring of this utility model;

[0045] Figure 13 This is a schematic diagram of the assembly of the anti-scalding ring and the pot body of this utility model;

[0046] Figure 14 This utility model Figure 13 Enlarged view of point C in the image;

[0047] Figure 15 This is a schematic diagram of existing anti-scalding ring technology;

[0048] Figure 16 This is a schematic diagram of the structure of one embodiment of the present utility model. Figure 1 ;

[0049] Figure 17 This is a schematic diagram of the structure of one embodiment of the present utility model. Figure 2 ;

[0050] Figure 18 This is a schematic diagram of the structure of a large stewing pot placed inside a larger pot, representing one embodiment of the present invention. Figure 1 ;

[0051] Figure 19 This is a schematic diagram of the structure of a large stewing pot placed inside a larger pot, representing one embodiment of the present invention. Figure 2 ;

[0052] Figure 20 This is a schematic diagram of the structure of a small stewing pot placed inside a larger pot, representing one embodiment of the present invention. Figure 1 ;

[0053] Figure 21 This is a schematic diagram of the structure of a small stewing pot placed inside a larger pot, representing one embodiment of the present invention. Figure 2 . Detailed Implementation

[0054] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments.

[0055] The terms "first," "second," etc. (if present) in the specification and claims of this utility model are used to distinguish similar objects, not to describe a specific order or sequence. Even if "second" is used before a technical feature for distinction, it does not necessarily imply the presence of "first." It should be understood that in this utility model, "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. It should be understood that in this utility model, "multiple" refers to two or more. "And / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, X and / or Y can represent: X alone, X and Y simultaneously, and Y alone. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. "Containing X, Y, and Z," "Containing X, Y, and Z" means that all three X, Y, and Z are included; "Containing X, Y, or Z" means that one of X, Y, and Z is included; "Containing X, Y, and / or Z" means that any one, two, or three of X, Y, and Z are included.

[0056] The technical solution of this utility model will be described in detail below with specific embodiments. The following specific embodiments can be selected to be combined or substituted with each other according to the actual situation, and the same or similar concepts or processes may not be described again in some embodiments.

[0057] like Figure 1 and Figure 2 As shown, this utility model provides a stew pot, including a pot body 100, an inner pot 1, and a stewing pot. The inner pot 1 is placed in the pot body 100, and the stewing pot is placed in the inner pot 1 in a removable manner. The bottom wall of the stewing pot is provided with a downwardly protruding ring foot 203 (the direction described in the embodiment is consistent with the direction indicated in the figure). The bottom wall of the inner pot 1 is provided with a PCT heater 11 and a plurality of limiting members for restricting the movement of the stewing pot. The area where the PCT heater 11 is located forms a heating zone. The plurality of limiting members form a heat exchange channel 24 connecting the heating zone and the inner side of the ring foot 203. The vertical projections of the center 111 of the PCT heater and the inner end 112 of the PCT heater are both located on the outer surface of the side wall 205 of the stewing pot.

[0058] Understandably, the PCT heater 11 is used to heat the water in the inner pot 11. During the heating process, the water in the inner pot 11 will boil, forming large bubbles. These large bubbles will rise to the surface. To prevent the bottom of the stewing pot from directly colliding with the rising large bubbles, causing the stewing pot to shake and generate noise, the vertical projections of the center 111 and the inner end 112 of the PCT heater are both located on the outer surface of the side wall 205 of the stewing pot. This means that the large bubbles generated by the PCT heater 11 will rise along the outer surface of the side wall 205 of the stewing pot, rather than directly impacting the bottom wall of the stewing pot. This reduces the noise caused by the large bubbles hitting and breaking the stewing pot, and also reduces the possibility of the stewing pot shaking due to the impact of the large bubbles. This not only improves the stability of the stewing pot during use and reduces the risk of damage from collisions between the stewing pot and the bottom wall of the inner pot 1, extending its service life, but also avoids the noise caused by the stewing pot shaking and colliding with the bottom wall of the inner pot 1.

[0059] Furthermore, the boiling water will cause a churning phenomenon, which will cause the stewing pot to shift within the inner pot 1. If the stewing pot shifts to the point where its bottom wall partially overlaps with the vertical projection range of the PCT heater 11, large water bubbles will still collide with the bottom of the stewing pot during their ascent, generating noise. To solve this problem, the inner pot 1 is also equipped with multiple limiting components to restrict the movement of the stewing pot. These multiple limiting components are used to fix the position of the stewing pot, which not only prevents the stewing pot from shifting within the inner pot 1 due to the boiling water, but also reduces the possibility of the stewing pot being damaged due to collisions caused by the shifting of the stewing pot within the inner pot 1. Therefore, by setting multiple limiting components, not only is noise caused by the shifting of the stewing pot avoided, but the stewing pot can also remain stable within the inner pot 1, extending the service life of the stewing pot.

[0060] Furthermore, a heat exchange channel 24 is formed between the multiple limiting components. The heat exchange channel 24 connects the heating zone formed by the PCT heater 11 and the inner side of the stew pot foot 203. Therefore, the hot water in the inner pot 1 can flow through the heat exchange channel 24 between the heating zone and the inner side of the stew pot foot 203, so that the hot water can fully contact the bottom wall of the stew pot, improve the efficiency of heat exchange, shorten the heat transfer time, and make the inside of the stew pot more evenly heated, thereby ensuring the taste of the food in the stew pot and speeding up the stewing speed.

[0061] It needs to be explained that, such as Figure 4 As shown, the rectangular dashed line represents the area where the PCT heater 11 is located.

[0062] The PCT heater 11 is generally square. Taking the center line of the PCT heater 11 (the dotted line in the figure represents the center line) as the reference, the inner end 112 of the PCT heater 11 refers to the end of the PCT heater 11 that can generate heat and is closer to the center of the inner liner 1. Correspondingly, there is also an outer end 113 of the PCT heater 11, which refers to the end of the PCT heater 11 that can generate heat and is relatively far away from the center of the inner liner 1.

[0063] It should be noted that, in this embodiment, as Figure 1 and Figure 2 As shown by the dotted line, the area above the horizontal plane on the outer surface of the bottom wall of the stewing pot is the side wall.

[0064] It should be noted that in this embodiment, the PCT heater 11 is located at the edge of the bottom wall of the inner pot 1, and the stewing pot is placed in an off-center position inside the inner pot 1. A fixing bracket 12 for fixing the PCT heater 11 is provided on the outer side of the bottom wall of the inner pot 1. A through hole 13 is provided on the bottom wall of the inner pot 1. A sealing ring is provided between the PCT heater 11 and the outer side of the bottom wall of the inner pot 1, so that the PCT heater 11 is sealed and covered by the through hole 13. The surface of the PCT heater 11 is in direct contact with the water in the inner pot 1. This allows the PCT heater 11 to directly heat the water in the inner pot 1, reducing heat loss during the transfer process and increasing heating efficiency.

[0065] The bottom wall of the inner liner 1 has a downwardly extending mounting post 14. The corresponding position of the fixing bracket 12 has a mounting hole 121. The screw passes through the mounting hole 121 and is tightened with the mounting post 14 so that the fixing bracket 12 is fixedly installed on the bottom wall of the inner liner 1 and clamps the heating element, further ensuring the seal between the PCT heater 11 and the bottom wall of the inner liner 1.

[0066] Generally speaking, the inner liner 1 is made of ceramic, but food-grade stainless steel or food-grade high-temperature resistant plastic can also be used. The fixing bracket 12 can also be integrally molded with the inner liner 1.

[0067] Regarding the installation position of the PCT heater 11, it can also be installed on the side wall 205 of the inner tank 1. Considering the water level in the inner tank 1, it is best to install it at the bottom of the side wall 205 of the inner tank 1; or, in order to ensure a complete seal, the PCT heater 11 can be directly attached to the outer side of the bottom wall of the inner tank 1 (without opening the through hole 13).

[0068] Specifically, such as Figure 2As shown, the side wall 205 of the stewing pot includes a side wall body 205a and an arc-shaped wall 205b connecting the side wall body 205a and the bottom wall of the stewing pot. In this embodiment, the vertical projection of the center 111 of the PCT heater is located on the outer surface of the side wall body 205a, the vertical projection of the inner end 112 of the PCT heater is located on the outer surface of the arc-shaped wall 205b, and the vertical projection of the center 111 of the PCT heater is located at the connection position 205c between the outer surface of the side wall body 205 and the outer surface of the arc-shaped wall 205b. Figure 2 The dotted line on the side wall 205 of the stew pot indicates the connection position 205c.

[0069] In other embodiments, if the stewing pot has an arc-shaped sidewall 205, the vertical projection of the outer surface of the stewing pot sidewall 205 onto the PCT heater 11 is located between the center 111 of the PCT heater and the inner end 112 of the PCT heater; if the stewing pot has a vertical sidewall 205, the vertical projection of the outer surface of the vertical sidewall 205 coincides with the center of the PCT heater.

[0070] In summary, regardless of the shape of the side wall 205 of the stewing pot, the purpose is to ensure that the large bubbles generated by the PCT heater 11 rise along the outer surface of the side wall 205 of the stewing pot during their ascent, rather than directly impacting the bottom wall of the stewing pot. Because the large bubbles rise along the outer surface of the side wall 205 of the stewing pot, direct impact with the bottom wall of the stewing pot is avoided, thereby reducing the noise caused by the bursting of large bubbles and reducing the possibility of the stewing pot shaking due to the impact of large bubbles. This not only improves the stability of the stewing pot during use and reduces the risk of damage from collision between the stewing pot and the bottom wall of the inner pot 1, extending its service life, but also avoids the noise caused by the stewing pot shaking and colliding with the bottom wall of the inner pot 1.

[0071] Furthermore, the large bubbles generated by boiling water can rise to the surface of the water along the outer surface of the side wall 205 of the stew pot, which guides the large bubbles and reduces the churning caused by boiling water, thus reducing the bubbling noise caused by the bursting of large bubbles.

[0072] The shape of the side wall 205 of the stewing pot will not be listed one by one here. As long as the above purpose is achieved, the implementation method falls within the scope of protection.

[0073] Furthermore, in one embodiment, such as Figure 16 and Figure 17 As shown, in order to shorten the cooking time and reduce the temperature difference of the water in the inner pot 1, two PCT heaters 11 are usually set up relative to each other. That is, the installation angle between the two PCT heaters 11 is 180°. This can speed up the rise of the water temperature in the inner pot 1. When the stew pot is placed in the inner pot 1, because the water temperature in the inner pot 1 is more uniform, the stew pot will also be heated more evenly, avoiding local overheating or undercooling, ensuring that the food in the stew pot is heated evenly, and improving the taste of the food.

[0074] However, the number of PCT heaters is not limited to two; multiple heaters can be set up as long as they achieve the goal of ensuring even heating of the stew pot and improving heating efficiency.

[0075] Preferably, the upper surface of the bottom wall of the inner liner 1 transitions from high to low towards the two PCT heaters 11. For example... Figure 17 As shown by the dashed line, it is specifically an arc that transitions evenly from high to low from the central area outwards.

[0076] This allows water to flow preferentially to the lowest position of the bottom wall of the inner tank 1 under the action of gravity, thereby ensuring that the surface of the PCT heater 11 can be fully covered by water. Through this structural setting, water will preferentially flow to the lowest position of the PCT heater 11, reducing the possibility of the PCT heater 11 burning dry.

[0077] Furthermore, when the PCT heater 11 is working, the water surrounding it first heats up and expands, decreasing in density. Combined with the gradual sloping of the inner pot 1's bottom surface from the center towards the two PCT heaters 11, creating an inclined surface, the water around the heaters boils and surges when they operate. Meanwhile, the cold water in the center, under gravity, flows down the inclined surface to replenish the lowest point of the heaters. This process creates convection, ensuring continuous mixing of the water in the inner pot 1 and more even heat distribution. Therefore, when the stew pot is placed in the inner pot 1, the water temperature around it is more uniform, ensuring even heating of the food inside and preventing localized overheating or cooling, thus improving the stewing effect.

[0078] In this embodiment, such as Figures 16 to 21 As shown, the bottom wall of the inner pot 1 is provided with four support protrusions 16 for supporting the stewing pot. Each of the four support protrusions 16 is provided with a water flow channel 161 facing the PCT heater 11. The water flow channel 161 is designed to optimize the water circulation process and improve heating efficiency. In addition, the water flow channel 161 can also allow the hot water in the inner pot 1 to fully exchange heat with the bottom of the stewing pot, further ensuring that the food in the stewing pot can be heated evenly.

[0079] Furthermore, when the stewing pot is placed in inner pot 1, such as Figure 18 As shown by the dotted line, the projections of the stew pot side wall 205 onto the two oppositely arranged PCT heaters 11 are both located within the center line of the two PCT heaters 11. This is also to ensure that when the water boils and the two PCT heaters 11 are working, the large water bubbles generated will rise along the outer surface of the stew pot side wall 205 instead of directly impacting the bottom wall of the stew pot, thus reducing noise generation.

[0080] Specifically, for ease of explanation, the stewing pots will be named Large Stewing Pot 201 and Small Stewing Pot 202 below to distinguish their sizes.

[0081] As described above, the four support protrusions 16 used to support the stewing pots can support four small stewing pots 202 respectively, or can be used to support one large stewing pot 201 together. In order to better limit the position of the stewing pots, the edge of the support rib is also provided with support ribs 162. The outer side of the foot 203 of the large stewing pot 201 and the small stewing pot 202 abuts against the inner side of the support ribs 162.

[0082] like Figures 3 to 6 As shown, the aforementioned limiting components include multiple supporting bosses 23 provided on the bottom wall of the inner liner for supporting the foot 203 and limiting ribs 21 provided on the supporting bosses.

[0083] The outer side of the foot 203 of the stewing pot abuts against the inner side of the limiting rib 21, and the PCT heater 11 is located outside the area enclosed by the limiting rib 21.

[0084] This causes the limiting rib 21 to form an area on the supporting boss 23 to restrict the displacement of the stewing pot. When the stewing pot is placed on the supporting boss 23, the outer side of the bottom foot 203 abuts against the inner side of the limiting rib 21, so that the bottom foot 203 is restricted by the limiting rib 21, thereby limiting the position of the stewing pot. In this way, even if the water surges during boiling, the stewing pot will be stably placed in the inner pot 1 due to the obstruction of the limiting rib 21, so that the bottom of the stewing pot is always outside the projection range of the PCT heater 11. Therefore, it avoids the bottom of the stewing pot from colliding with the rising large water bubbles, and prevents the stewing pot from shifting due to the boiling and surging of water. This effectively reduces the noise generated by the stewing pot during operation and provides users with a quieter operating environment.

[0085] Specifically, the limiting rib 21 on the bottom wall of the inner pot 1 can have various structural forms, and multiple different stewing pots can be placed according to different sizes. The following are three structural forms as examples:

[0086] 1. This embodiment selects the optimal structural form: such as Figures 3 to 6 As shown, the limiting rib 21 includes a first limiting rib 211 and a second limiting rib 212. The first limiting rib 211 forms a first placement area 211a, and the second limiting rib 212 forms two second placement areas 212a. The first placement area 211a is located between the second placement areas 212a and the adjacent parts overlap. The size of the first placement area 211a is larger than that of the second placement area 212a. The first placement area 211a and the second placement area 212a are respectively used to place stewing pots with different sized foot rings 203.

[0087] Those skilled in the art will understand that the first placement area 211a and the second placement area 212a “overlap in adjacent parts”, where “overlap” refers to the overlap of the area range.

[0088] The first placement area 211a and the second placement area 212a are used to place stewing pots with different sized foot rings 203, respectively. The first placement area 211a is larger than the second placement area 212a. By setting up placement areas of different sizes, the inner pot 1 can accommodate and position stewing pots of different sizes, meeting the user's need to select a stewing pot of the appropriate size according to their needs and improving the flexibility of use. Furthermore, the first placement area 211a is located between the second placement areas 212a and the adjacent parts overlap. This overlapping setting can achieve the positioning of stewing pots of different sizes within the limited space of the inner pot 1, improving the utilization rate of the internal space of the inner pot 1.

[0089] In summary, this structure includes a first limiting rib 211 and a second limiting rib 212. The first placement area 211a is used to place a large stew pot 201, and the second placement area 212a is used to place a small stew pot 202. A large stew pot 201 can be placed in the first placement area 211a, or two small stew pots 202 can be placed in the second placement area 212a, or only one small stew pot 202 can be placed.

[0090] 2. For example Figure 7 As shown, the limiting rib 21 includes a first limiting rib 211, which forms a first placement area 211a for limiting at least one stewing pot. The area enclosed by the foot rings 203 of all stewing pots is within the first placement area 211a.

[0091] In summary, this structural form only includes the first limiting rib 211. The first placement area 211a can hold only one large stew pot 201, or multiple large stew pots 201, or multiple small stew pots 202.

[0092] 3. For example Figure 8 As shown, the limiting rib 21 includes a second limiting rib (not shown in the figure), which encloses at least two second placement areas 212a for limiting the stewing pots. The area enclosed by the foot 203 of each stewing pot is located within the corresponding second placement area 212a.

[0093] In summary, this structural form only includes the second limiting rib 212, which can form multiple second placement areas 212a on the bottom wall of the inner pot 1. Each second placement area 212a can only hold one large stew pot 201 or one small stew pot 202.

[0094] All three structural methods described above use the limiting rib 21 to restrict the bottom foot 203 of the stewing pot, thereby limiting the position of the stewing pot. In this way, even if the water boils and surges, the stewing pot will be stably placed in the inner pot 1 due to the obstruction of the limiting rib 21. This ensures that the area enclosed by the bottom foot 203 of the stewing pot is always outside the projection range of the PCT heater 11, thus avoiding the stewing pot from colliding with the rising large water bubbles and preventing the stewing pot from shifting due to boiling and surging water. This effectively reduces the noise generated by the stewing pot during operation and provides users with a quieter operating environment.

[0095] Furthermore, stewing pots are generally made of ceramic. Due to the special nature of the material, there will be an error of about 2mm in the ring foot 203 at the bottom of the stewing pot during the firing process. Therefore, when the stewing pot is placed in the inner pot 1, there will be an error of about 2.5-3mm between the outer side of the ring foot 203 at the bottom of the stewing pot and the inner side of the limiting rib 21.

[0096] The values ​​mentioned here are for reference only; the actual values ​​need to be calculated based on the specific circumstances.

[0097] In addition, such as Figure 4 and Figure 6 As shown, the plurality of supporting protrusions 23 include at least two first supporting protrusions 231, and the first supporting protrusions 231 are provided with a first limiting rib 211 and a second limiting rib 212.

[0098] In this embodiment, four first supporting protrusions 231 are provided on the bottom wall of the inner liner 1. However, in other embodiments, the number of first supporting protrusions 231 can be flexibly set according to the size of the bottom wall of the inner liner 1.

[0099] The first supporting boss 231 is provided with a first limiting rib 211 and a second limiting rib 212, so that the first supporting boss 231 can simultaneously accommodate the placement of stewing pots with two different sizes of foot rings 203, making the use of the first supporting boss 231 more flexible and improving the space utilization of the inner pot 1.

[0100] To ensure the stability of the stew pot placed in the first placement area 211a, the supporting boss 23 also includes two second supporting bosses 232. The second supporting bosses 232 are located between the two first supporting bosses 231. The first limiting rib 211 on the second supporting boss 232 and the first limiting rib 211 on the first supporting boss 231 together constitute the first placement area 211a.

[0101] The size of the first placement area 211a is larger than that of the second placement area 212a. Therefore, the size of the stewing pot placed in the first placement area 211a is slightly larger than that placed in the second placement area 212a. When the water boils and surges, the stewing pot inevitably experiences uneven forces from the boiling water coming from different directions. By adding two second supporting bosses 232 with first limiting ribs 211, the second supporting bosses 232 provide stability for the stewing pot placed in the first placement area 211a. The second supporting boss 232 not only increases the contact area between the foot 203 of the stewing pot and the supporting boss 23, but the first limiting rib 211 can also better restrict the foot 203. Compared with the support of the first supporting boss 231 alone, the addition of the second supporting boss 232 can more stably support the stewing pot and reduce the risk of the stewing pot tilting and tipping over. The first supporting boss 231 should be set on both sides of the second supporting boss 232 to limit the foot from multiple angles and improve the stability of the stewing pot's positioning.

[0102] Specifically, in this embodiment, there are four first supporting protrusions 231, and each first supporting protrusion 231 is provided with a first limiting rib 211 and a second limiting rib 212. The first limiting rib 211 on each supporting protrusion 231 is connected to the second limiting rib 212. There are two second supporting protrusions 232, and only the first limiting rib 211 is provided on each second supporting protrusion 232. The first supporting protrusions 231 are located on opposite sides of the second supporting protrusions 232.

[0103] In another embodiment, such as Figure 9 As shown, there are two first supporting protrusions 231, and both first limiting ribs 211 and second limiting ribs 212 are provided on the first supporting protrusions 231. The first limiting ribs 211 on each supporting protrusion 231 are located on both sides of the second limiting ribs 212. There are two second supporting protrusions 232, and only the first limiting ribs 211 are provided on the second supporting protrusions 232. The first supporting protrusions 231 are located on opposite sides of the second supporting protrusions 232, and the two first supporting protrusions 231 are arranged opposite each other, and the two second supporting protrusions 232 are arranged opposite each other.

[0104] To be precise, both the first limiting rib 211 and the second limiting rib 212 are formed by the steps formed by the partial sinking of the first supporting boss 231 and the second supporting boss 232.

[0105] The aforementioned multiple supporting protrusions 23 are arranged in a ring, with adjacent supporting protrusions 23 forming a heat exchange channel 24 for water flow. The heat exchange channel 24 connects the area enclosed by the multiple supporting protrusions 23 and the area where the PCT heater 11 is located. The supporting protrusions 23 are higher than the bottom wall where the PCT heater 11 is located. Since the area enclosed by the foot 203 of the stew pot is outside the projection range of the PCT heater 11, the PCT heater 11 does not directly heat the water at the bottom of the stew pot. The heat exchange channel 24 connects the area enclosed by the multiple supporting protrusions 23 and the area where the PCT heater 11 is located, allowing water to flow between these two areas. Thus, hot water in the area where the PCT heater 11 is located flows into the area enclosed by the multiple supporting protrusions 23 through the heat exchange channel 24, transferring heat to the stew pot. Cold water from the area flows into the area where the PCT heater 11 is located through the heat exchange channel 24 for heating. In addition, the flow of water can accelerate the transfer of heat. Therefore, this water circulation allows the heat to be transferred to the stew pot more evenly and faster, so that the food in the stew pot heats up faster and improves the uniformity of heating the food in the stew pot, ensuring the taste of the food in the stew pot. On the other hand, when the water level is low, the supporting protrusion 23 is higher than the bottom wall where the PCT heater 11 is located, so that the water flow gathers on the bottom wall where the PCT heater 11 is located, reducing the possibility of the PCT heater 11 drying out.

[0106] The heat exchange channel 24 mentioned above is formed by the sidewalls 205 of two adjacent supporting bosses 23 and the bottom wall of the inner liner 1.

[0107] like Figure 4 The area indicated by the dashed lines is divided into two parts: the circular dashed lines represent the area enclosed by multiple supporting bosses 23, and the rectangular dashed lines represent the area where the PCT heater 11 is located.

[0108] In summary, the supporting boss 16 in the above embodiments and the supporting boss 23 in this embodiment are both used to support the stewing pot foot 203; the supporting rib 162 in the above embodiments and the limiting rib 21 in this embodiment are both used to limit the stewing pot.

[0109] In this embodiment, the upper surface of the bottom wall of the inner liner 1 can also transition from high to low from the central area towards the PCT heater 11. This is also to ensure that the surface of the PCT heater 11 can be fully covered by water, so that water will preferentially flow to the lowest position of the PCT heater 11, reducing the possibility of the PCT heater 11 burning dry. In this structure, the heat exchange channel 24 can also serve the function of the water trough 161 in the above embodiment.

[0110] Furthermore, in this embodiment, two PCT heaters 11 may be provided and arranged opposite to each other, as detailed in the following reference. Figure 16 The placement of the two PCT heaters 11.

[0111] In addition, the stew pot also includes a lid 101, which covers the pot body 100.

[0112] Among them, such as Figures 10 to 14 As shown, the limiting component includes an anti-scalding ring 25, which is detachably installed on the top of the inner pot 1. The anti-scalding ring 25 has a placement opening 251, which is offset relative to the center of the anti-scalding ring 25. The stewing pot is placed in the inner pot 1 through the placement opening 251.

[0113] The stew pot gets very hot after cooking, and handling it directly with your hands can easily cause burns. Therefore, users can remove the stew pot from the inner pot 1 using the anti-scalding ring 25, avoiding direct contact between their hands and the hot pot and preventing burns. Furthermore, when the stew pot is placed in the inner pot 1 through the placement opening 251, which is offset from the center of the anti-scalding ring 25, the area enclosed by the bottom foot 203 of the stew pot falls precisely within the area enclosed by the limiting rib 21. This allows the stew pot to be restrained by the anti-scalding ring 25 after placement, preventing it from shifting after impacting the rising water bubbles. Therefore, the anti-scalding ring 25 not only facilitates the handling of the stew pot but also serves to restrain it.

[0114] It is worth mentioning that the anti-scalding ring 25 in this embodiment also includes a handle 252. The handle 252 is preferably designed to extend upward and be located on opposite sides of the anti-scalding ring 25. Users can hold the handle 252 to pick up the stew pot, making the operation more convenient and easier.

[0115] In the prior art, the handle 252 adopts the form of a lug, such as Figure 15 As shown, the anti-scalding rings 25 extend from both sides in a direction that moves away from each other. This design has the following two drawbacks:

[0116] 1. When the steam in the inner liner 1 encounters the anti-scalding ring 25, it will produce condensation. The condensation will flow along the inner wall of the lid 101 onto the handle 252, which will cause the condensation to drip and create a bad user experience.

[0117] 2. This design will expose the handle 252 directly on the outside of the pot body 100. When the lid 101 is closed on the pot body 100, not only will the height of the entire stew pot increase, but the handles on both sides of the pot body 100, which were originally designed for easy handling of the entire stew pot, will also cause inconvenience to the user.

[0118] The handle 252 in this embodiment optimizes the above-mentioned problem. By setting the handle 252 to extend upward, the handle 252 can be hidden inside the pot body 100 when the lid 101 is closed on the pot body 100, thus solving problem 2. The following is the solution to problem 1 mentioned above:

[0119] like Figures 12 to 14 As shown, since the placement opening 251 is offset from the center of the anti-scalding ring 25, to ensure that the installation method of the anti-scalding ring 25 and the inner pot 1 is unique, the anti-scalding ring 25 is provided with a foolproof notch 253, and the top of the inner pot 1 is provided with a foolproof rib 15, which is located within the foolproof notch 235. This foolproof fit can guide the user to correctly install the anti-scalding ring 25 into the inner pot 1, reducing the possibility of the bottom foot 203 of the stew pot failing to accurately fall into the area enclosed by the limiting rib 21 when the stew pot is placed into the placement opening 251 due to incorrect installation of the anti-scalding ring 25 and the inner pot 1, thus causing the limiting function to fail. Through the cooperation of the foolproof notch 253 and the foolproof rib 15, the user does not need to make additional adjustments when installing the anti-scalding ring 25 into the inner pot 1, making the installation process simple and efficient.

[0120] During cooking, the steam inside the inner pot 1 comes into contact with the anti-scalding ring 25 and forms condensation. Therefore, after the anti-fool notch 253 and the anti-fool rib 15 are assembled, a water leakage gap is formed. In this way, the condensation can flow back into the inner pot 1 through the water leakage gap. This not only avoids a large amount of condensation accumulating on the anti-scalding ring 25, but also allows the water vapor to be reused, improving the user experience.

[0121] In addition, when the cross-section of the inner pot 1 is circular, the cooperation between the anti-fool notch 253 and the anti-fool rib 15 can also limit the circumferential movement of the anti-scalding ring 25, thus better limiting the position of the stewing pot.

[0122] In addition, the outer contour of the anti-scalding ring 25 is a rounded rectangle to better facilitate the return of condensate. Figures 10 to 14 As shown, a water leakage notch 254 is provided at the rounded edge of the anti-scalding ring 25, and a foolproof notch 253 is also provided at the edge of the anti-scalding ring 25. The foolproof notch 253 is located between two adjacent water leakage notches 254.

[0123] Alternatively, multiple circumferentially spaced drainage holes 255 can be provided on the anti-scalding ring 25.

[0124] Similarly, during the cooking process, the steam inside the inner pot 1 will condense when it comes into contact with the anti-scalding ring 25. Both of the above-mentioned implementation methods can achieve the effect of condensation flowing back into the inner pot 1, reducing the residue of condensation in the anti-scalding ring 25 and avoiding the unpleasant user experience caused by condensation dripping when taking out the stew pot.

[0125] In order to achieve better condensate recovery, the anti-scalding ring 25 is provided with both a water leakage notch 254 and a water leakage through hole 255.

[0126] The upper surface of the anti-scalding ring 25 is provided with a downwardly recessed groove 256, and the stewing pot is provided with a stewing pot lug 204 for easy handling. When the stewing pot is placed into the inner pot 1 through the placement opening 251 of the anti-scalding ring 25, the stewing pot lug 204 is placed in the groove 256, which can also restrict the circumferential movement of the stewing pot.

[0127] In addition to the preferred embodiments described above, there are other embodiments of this utility model. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without creative effort are within the scope of protection claimed by this utility model.

Claims

1. A stew pot, comprising a pot body, an inner pot, and a stewing bowl, wherein the inner pot is placed inside the pot body, and the stewing bowl is removably placed inside the inner pot, and the bottom wall of the stewing bowl is provided with a downwardly protruding foot, characterized in that, The bottom wall of the inner pot is provided with a PCT heater and multiple limiting components to restrict the movement of the stewing pot. The area where the PCT heater is located forms a heating zone, and the multiple limiting components form a heat exchange channel connecting the heating zone and the inner side of the foot ring. The vertical projection of the center of the PCT heater and the inner end of the center of the PCT heater are both located on the outer surface of the side wall of the stewing pot.

2. A stew pot according to claim 1, characterized in that, The vertical projection of the outer surface of the stew pot's sidewall onto the PCT heater lies between the center and the inner end of the PCT heater; or, the stew pot has a vertical sidewall, the vertical projection of the outer surface of the vertical sidewall coinciding with the center of the PCT heater.

3. A stew pot according to claim 1, characterized in that, The side wall of the stewing pot includes the side wall body and the arc-shaped wall connecting the side wall body and the bottom wall of the stewing pot. The vertical projection of the center of the PCT heater is located on the outer surface of the side wall body, and the vertical projection of the inner end of the PCT heater is located on the outer surface of the arc-shaped wall.

4. A stew pot according to claim 3, characterized in that, The vertical projection of the center of the heating zone is located at the junction of the outer surface of the sidewall body and the outer surface of the arc-shaped wall.

5. A stew pot according to claim 1, characterized in that, There are two PCT heaters arranged opposite each other, and the upper surface of the bottom wall of the inner tank transitions from high to low from the central area toward the two PCT heater positions.

6. A stew pot according to claim 1, characterized in that, Multiple limiting components include multiple supporting bosses on the bottom wall of the inner pot for supporting the foot ring and limiting ribs on the supporting bosses. The outer side of the foot ring of the stewing pot abuts against the inner side of the limiting ribs, and the PCT heater is located outside the area enclosed by the limiting ribs.

7. A stew pot according to claim 6, characterized in that, Multiple supporting bosses are arranged in a ring, and a heat exchange channel for water supply is formed between adjacent supporting bosses. The heat exchange channel connects the area enclosed by the multiple supporting bosses and the heating zone, and / or the supporting bosses are higher than the bottom wall where the PCT heater is located.

8. A stew pot according to claim 6, characterized in that, The limiting ribs include a first limiting rib, which forms a first placement area for limiting at least one stewing pot, and the area enclosed by the feet of all stewing pots is within the first placement area; or, the limiting ribs include a second limiting rib, which forms at least two second placement areas for limiting the stewing pots, and the area enclosed by the feet of each stewing pot is within the corresponding second placement area.

9. A stew pot according to claim 6, characterized in that, The supporting protrusion includes at least two first supporting protrusions. The first supporting protrusions are provided with a first limiting rib and a second limiting rib. The first limiting ribs enclose a first placement area. The second limiting ribs enclose two second placement areas. The first placement area is located between the second placement areas and the adjacent parts overlap. The size of the first placement area is larger than that of the second placement area. The first placement area and the second placement area are respectively used to place stewing pots with different sized feet.

10. A stew pot according to claim 9, characterized in that, The multiple supporting protrusions also include a second supporting protrusion with a first limiting rib. The second supporting protrusion is located between the two first supporting protrusions. The first limiting rib on the second supporting protrusion and the first limiting rib on the first supporting protrusion together constitute the first placement area.

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