A pressure cooking appliance

Abstract

The utility model discloses a pressure cooking utensil, including the body of pot and the pot cover, and the pot cover and the body cooperation form the cooking chamber, and the pot cover is provided with at least two exhaust passages, and the pot cover has the air inlet that sets up with exhaust passage one -to -one and is communicated with the cooking chamber, and the horizontal distance of air inlet to the center of cooking chamber is not less than the minimum horizontal distance of air inlet to the edge of cooking chamber. The setting position of air inlet is more close to the edge of cooking chamber, when exhaust passage is conducted, and the liquid of the area of air inlet below is opposite and boils preferentially and boils more violent, thereby making the boiling position of liquid more close to the edge of cooking chamber, and the heating uniformity of the edge area food material is improved through the mode of rolling agitation, and the temperature difference with the center area food material is reduced. When each exhaust passage opens alternately, then can make the food material and liquid in the cooking chamber in different areas alternately boil, make the whole change rolling mode constantly, can improve the heating uniformity of each area food material significantly.

Description

Technical Field

[0001] This utility model belongs to the field of kitchen appliance technology, specifically relating to a pressure cooking appliance. Background Technology

[0002] Pressure cooking appliances on the market (such as micro pressure rice cookers and pressure cookers) generally consist of a lid and a pot body. The lid and pot body form a sealed space, and pressure steam is generated inside the pot after heating. The lid usually has a single or double vent. After the pressure inside the pot is increased, the pressure is released through the vent to reduce the pressure inside the pot. This lowers the boiling point of the liquid inside the pot, but before the temperature has had time to drop, it causes the liquid inside the pot to boil and simmer, achieving the effect of even heating of the food in all areas of the cooking cavity.

[0003] For models with only one vent, the exhaust flow is small, the instantaneous pressure reduction is low, the boiling of the liquid in the pot is not vigorous enough, and there is localized boiling. As a result, the food in different areas of the pot cannot be effectively tumbled up and down or inside and outside, resulting in poor heat distribution.

[0004] Chinese patent CN206651691U discloses a cooking appliance with at least two steam exhaust channels and corresponding pressure components on the lid. The pressure components are controlled by a variable magnet device to move between a closed position of the closed steam exhaust channel and an open position of the open steam exhaust channel, thereby achieving steam exhaust and sealing.

[0005] In the above solution, although increasing the exhaust flow by adding exhaust channels can quickly reduce the pressure inside the pot and cause the liquid to boil, the two steam exhaust channels are centrally located, close to each other, and both situated near the center of the lid, which is also close to the center of the cooking cavity. When the steam exhaust channels are open, the pressure in the area directly below them decreases preferentially, causing the liquid there to boil preferentially and more violently compared to other areas. However, the liquid boiling near the center of the cooking cavity only tumbles in one direction: the liquid in the center tumbles upwards, while the upper layer tumbles outwards. This single tumbling method cannot effectively agitate the food in different areas of the pot. In particular, this tumbling method only creates a relatively vigorous agitation for the upper and lower layers of food, failing to agitate the food in the center and at the edges, resulting in a significant difference in heating between the food in the center and at the edges.

[0006] Furthermore, during the heating process, heat tends to concentrate more easily in the center of the cooking cavity, while the temperature at the edges remains relatively low. This causes the food near the center of the cooking cavity to tumble, further increasing the temperature difference between the food and liquid in the central and peripheral areas. The higher temperature and more vigorous boiling in the center of the cooking cavity significantly increases the risk of the liquid overflowing through the steam channels when boiling. Utility Model Content

[0007] This invention provides a pressure cooking appliance to solve the problems of slow exhaust speed, slow instantaneous pressure reduction inside the pot, and multiple exhaust points being close to the center of the cooking chamber, which causes the liquid in the central area to tumble up and down, resulting in a large temperature difference between the liquid and the food in the edge areas and poor overall heating uniformity.

[0008] The technical solution adopted in this utility model is as follows:

[0009] A pressure cooking appliance includes a pot body and a pot lid, which together form a cooking cavity. The pot lid has at least two exhaust channels and an air inlet that corresponds to each exhaust channel and communicates with the cooking cavity. The horizontal distance from the air inlet to the center of the cooking cavity is not less than the minimum horizontal distance from the air inlet to the edge of the cooking cavity.

[0010] In this invention, the pot lid is provided with at least two exhaust channels and air inlets corresponding to each exhaust channel. Therefore, during exhaust, one or more exhaust channels can be opened, or multiple exhaust channels can be opened alternately to obtain different exhaust methods and exhaust efficiencies to meet different pressure reduction requirements. In addition, the horizontal distance from the air inlet to the center of the cooking cavity is not less than the minimum horizontal distance from the air inlet to the edge of the cooking cavity, making the air inlet position closer to the edge of the cooking cavity. When the exhaust channel is open, the liquid in the area directly below the air inlet boils preferentially and more violently, thus making the boiling position of the liquid closer to the edge of the cooking cavity. The rolling and stirring improves the heating uniformity of the food in the edge area, reduces the temperature difference with the food in the center area, and helps to stir and roll the liquid and food inside and outside (between the center and the edge), further reducing the temperature difference.

[0011] Furthermore, when all exhaust channels are opened simultaneously, the liquid directly below multiple air inlets undergoes vigorous boiling, creating multiple dispersed boiling zones within the food and liquid. The combined effect of boiling in these zones causes the food to tumble in various directions, covering a wider area and resulting in more chaotic tumbling patterns. This facilitates effective heat exchange between the upper and lower layers of food, as well as between the inner and outer layers, significantly improving the heating uniformity of the food in each area. When the exhaust channels are opened alternately, the food and liquid within the cooking cavity boil alternately in different areas, constantly changing the overall tumbling pattern, which also significantly improves the heating uniformity of the food in each area.

[0012] Furthermore, the air inlet is closer to the edge of the cooking cavity, making it farther from the center of the cavity, where the temperature converges. This reduces the likelihood of liquid entering the air inlet and lowers the risk of overflow. In a design with multiple air inlets operating alternately, airflow, bubbles, and liquid bubbles move back and forth between the inlets, facilitating their bursting and further reducing the risk of overflow.

[0013] The air inlets are evenly spaced along the circumference of the cooking cavity; or, the exhaust channel includes a first channel and a second channel, and the air inlets include a first inlet connecting the first channel and the cooking cavity, and a second inlet connecting the second channel and the cooking cavity, with the first inlet and the second inlet located on both sides of the cooking cavity.

[0014] In this design, air inlets can be spaced out circumferentially around the cooking chamber. During exhaust, multiple boiling zones are formed around the food within the cooking chamber, causing the liquid to churn violently. There can be two exhaust channels and air inlets, with the first and second inlets positioned on opposite sides of the cooking chamber, maximizing their distance. This allows boiling zones to form on the farthest sides of the food within the cooking chamber during exhaust, achieving a rolling and overlapping effect of the liquid on both sides, improving the overall rolling effect of the food and avoiding dead zones.

[0015] The pot body includes an outer shell and an inner pot placed inside the outer shell. The pot lid and the inner pot cooperate to form a cooking cavity. The inner pot has a bottom wall, side walls, and an arc-shaped part located between the bottom wall and the side walls. The downward projection of the air inlet is located in the arc-shaped part.

[0016] In this design, the downward projection of the air inlet is located in the curved section. This brings the air inlet closer to the side wall of the inner pot, i.e., the edge of the cooking cavity, thus bringing the boiling point closer to the edge of the cooking cavity, which helps the food in the edge area to tumble and be heated evenly. On the other hand, when the liquid below the air inlet tumbles, it simultaneously creates vertical convection and internal and external convection centered on the boiling area. The curved section guides the liquid, causing it to flow upwards or downwards, thereby accelerating the formation of convection and improving the heat exchange efficiency between different areas of the food.

[0017] Pressure cooking appliances also include control valves that have alternating operating states to allow various exhaust channels to alternately connect to the cooking chamber.

[0018] In this design, control valves alternately open the various exhaust channels, causing the food and liquid within the cooking cavity to boil alternately in different areas. This continuous change in the overall tumbling pattern achieves the effect of liquid alternating and overlapping in different areas, visually represented as a lotus flower petals opening one after another, avoiding any dead zones in the tumbling process. Furthermore, multiple air inlets are alternately open, allowing airflow and bubbles to move back and forth between them. This facilitates the bursting of bubbles and reduces their likelihood of overflowing from the exhaust channels, resulting in longer exhaust times or shorter exhaust intervals, leading to more intense boiling of the liquid within the cooking cavity.

[0019] The control valve also has a cooperative working state, so that each of the exhaust passages is simultaneously connected to the cooking chamber.

[0020] In this design, when multiple exhaust channels are open simultaneously, all exhaust channels exhaust together, resulting in a larger exhaust flow rate. This allows the air pressure inside the cooking cavity to decrease faster, reducing the air pressure value in a shorter time. Consequently, it enhances the boiling effect of the liquid inside the cooking cavity, causing the liquid to churn more violently and improving the even heating of the ingredients.

[0021] The pot lid is equipped with a venting chamber, and each venting channel is connected to the venting chamber, which is equipped with a vent.

[0022] In this design, all exhaust channels are connected to the exhaust chamber, allowing all exhaust channels to share a single exhaust chamber for venting. This not only simplifies the internal structure of the lid and reduces manufacturing costs, but also provides a single exhaust location, making it easier to identify and indicate the exhaust position, thus reducing the possibility of burns to users. Furthermore, because the exhaust chamber is shared, its volume can be appropriately increased. This allows the high-speed airflow entering the larger chamber to be buffered, reducing its velocity and facilitating the bursting of air bubbles. Gas-liquid separation is achieved within the exhaust chamber, preventing liquid from being flushed out with the high-speed airflow.

[0023] The exhaust passage has an outlet that communicates with the exhaust chamber, and the projections of the outlet and the exhaust port on the horizontal plane are offset.

[0024] In this design, the inlet and outlet of the exhaust chamber are staggered vertically, so that after the airflow enters the exhaust chamber, it needs to flow laterally for a certain distance before reaching the exhaust port. This lengthens the airflow path within the exhaust chamber, reduces the kinetic energy of the airflow, and helps the bubbles carried in the airflow to burst. At the same time, it separates the liquid and gas mixed in the airflow, allowing the liquid to drip into the exhaust chamber under the action of gravity, while the gas is discharged through the exhaust port, improving the anti-overflow effect when the cooking appliance exhausts gas.

[0025] The air outlet connects to the exhaust chamber from the top, allowing airflow to flow downwards into the exhaust chamber.

[0026] In this design, the airflow within the cooking cavity flows downwards through the vent into the exhaust chamber, which is located at the top of the exhaust chamber. This causes the airflow to first flow downwards and then upwards, requiring at least one reversal in the vertical direction. This further helps to reduce the kinetic energy of the airflow and accelerate its breakup. Furthermore, as the airflow enters the exhaust chamber downwards, it collides with the bottom wall of the chamber, which also promotes bubble breakup, further enhancing the bubble-breaking and overflow-prevention effects of the exhaust channel and chamber.

[0027] The pot lid is equipped with an exhaust chamber. There may be one exhaust chamber and an exhaust channel connected to the exhaust chamber, or there may be multiple exhaust chambers and exhaust channels connected to each exhaust chamber in a one-to-one correspondence. The exhaust channels are equipped with horizontal extension sections.

[0028] In this design, the airflow direction when entering the air inlet within the cooking cavity is vertically upward, while the flow direction is horizontal upon passing through the horizontal extension section. Therefore, it needs to undergo approximately a 90° turn within the exhaust channel. This turn helps the airflow break up any bubbles and liquid bubbles it carries, and reduces the kinetic energy of the airflow. This allows the exhaust channel to also play a role in breaking up bubbles, reducing the occurrence of overflow. Furthermore, the horizontal extension section extends horizontally inside the lid, effectively lengthening the exhaust channel and making efficient use of the lid's internal space. Compared to a vertical extension, this significantly saves space in the height direction of the lid, contributing to a thinner and lighter design.

[0029] The pot lid includes a liner and an inner lid located below the liner. The inner lid has a recessed platform in the center and a raised portion on the outside of the platform relative to the platform. The air inlet is located on the raised portion.

[0030] In this design, the air inlet is located on the raised portion on the outer periphery of the inner cover, placing it further away from the food inside the cooking cavity. This reduces the risk of liquid entering the air inlet when it boils. The lower position of the recessed platform causes liquid on the inner cover to concentrate on its lower surface. When multiple exhaust channels are alternately open, the airflow within the cooking cavity flows between the air inlets. As the airflow moves from one inlet to another, it passes over the recessed platform of the inner cover, effectively sweeping away any liquid adhering to it. This helps the liquid drip off, ensuring the inner cover remains clean, reducing the user's cleaning burden, and preventing liquid from entering the air inlet. Attached Figure Description

[0031] The accompanying drawings, which are included to provide a further understanding of the present invention and constitute a part of this invention, illustrate exemplary embodiments of the present invention and, together with the description thereof, serve to explain the present invention and do not constitute an undue limitation thereof. In the drawings:

[0032] Figure 1 This is a cross-sectional view of a pressure cooking appliance according to one embodiment of the present invention;

[0033] Figure 2 This is a schematic diagram of the structure of the pot lid part according to one embodiment of the present utility model;

[0034] Figure 3 This is a schematic diagram of the structure of the lower side of the pot lid according to one embodiment of the present invention;

[0035] Figure 4 This is a cross-sectional view of a portion of the structure of a pressure cooking appliance according to one embodiment of the present invention;

[0036] Figure 5 This is a cross-sectional view of the remaining pot lid portion structure according to one embodiment of the present invention.

[0037] in:

[0038] 1. Pot body; 11. Outer shell; 12. Inner pot; 121. Bottom wall; 122. Side wall; 123. Curved part; 13. Cooking cavity;

[0039] 2. Lid; 21. Liner; 22. Inner lid; 221. Recessed section; 222. Raised section; 23. Exhaust chamber; 231. Exhaust port; 24. Right side area; 25. Left side area;

[0040] 3 Exhaust passage; 31 Inlet pipe; 32 Outlet pipe; 33 Control valve; 34 Horizontal extension section; 35 Inlet; 351 First inlet; 352 Second inlet; 36 Outlet. Detailed Implementation

[0041] To more clearly illustrate the overall concept of this utility model, a detailed description will be provided below with reference to the accompanying drawings.

[0042] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0043] Furthermore, it should be understood in the description of this utility model that the terms "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model.

[0044] In this utility model, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a communication connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0045] In this invention, unless otherwise expressly specified and limited, the first feature "on" or "below" the second feature may be in direct contact with the first and second features, or indirect contact through an intermediate medium. In the description of this specification, references to terms such as "implementation," "example," "aspect," or "specific example" indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0046] like Figure 1 , Figure 2 , Figure 4As shown, a pressure cooking appliance includes a pot body 1 and a pot lid 2. The pot lid 2 and the pot body 1 cooperate to form a cooking cavity 13. The pot lid 2 is provided with at least two exhaust channels 3. The pot lid 2 has an air inlet 35 that is provided in a one-to-one correspondence with the exhaust channels 3 and communicates with the cooking cavity 13. The horizontal distance from the air inlet 35 to the center of the cooking cavity 13 is not less than the minimum horizontal distance from the air inlet 35 to the edge of the cooking cavity 13.

[0047] Specifically, such as Figure 2 , Figure 3 , Figure 4 As shown, the pot lid 2 includes a liner 21 and a metal inner lid 22. The pot body 1 includes an outer shell 11 and an inner pot 12. The inner lid 22 and the rim of the inner pot 12 are sealed to form a cooking cavity 13. The center of the inner lid 22 corresponds to the center of the cooking cavity 13. An air inlet 35 is opened on the inner lid 22. The line connecting the center of the inner lid 22 and the air inlet 35 is a radius of the inner lid 22, and also a radius of the cooking cavity 13. On this radius, the distance between the air inlet 35 and the edge of the inner lid 22 is the minimum distance between them. At this time, the distance between the air inlet 35 and the center of the inner lid 22 is not less than the distance between the air inlet 35 and the edge of the inner lid 22.

[0048] When determining the distance between the center and edge of the air inlet 35 and the cooking cavity 13, the center of the air inlet 35 can be selected (for example, when the air inlet 35 is a circular opening, its center is the center of the circle). That is, in the direction of the horizontal line connecting the center of the air inlet 35 and the center of the cooking cavity 13, the horizontal distance from the center of the air inlet 35 to the center of the cooking cavity 13 is not less than the horizontal distance from the center of the air inlet 35 to the edge of the cooking cavity 13. Of course, the edge of the air inlet 35 can also be selected, for example, as shown in the figure. Figure 4 As shown, the horizontal distance L1 between the edge of the air inlet 35 near the center of the cooking cavity 13 and the center of the cooking cavity 13 is not less than the horizontal distance L2 between the edge of the air inlet 35 near the edge of the cooking cavity 13 and the edge of the cooking cavity 13.

[0049] Understandably, to bring the boiling zone closer to the edge of the cooking cavity 13, the air inlet 35 should be positioned as close as possible to the edge of the cooking cavity 13, which is also the edge of the inner cover 22, and the horizontal distance between multiple air inlets 35 should be as large as possible, so that the food below boils in different areas. In other words, preferably, the horizontal distance from the air inlet 35 to the center of the cooking cavity 13 is greater than the minimum horizontal distance from the air inlet 35 to the edge of the cooking cavity 13.

[0050] In this invention, the pot lid 2 is provided with at least two exhaust channels 3 and air inlets 35 corresponding to each exhaust channel 3. Therefore, during exhaust, one or more exhaust channels 3 can be opened, or multiple exhaust channels 3 can be opened alternately to obtain different exhaust methods and exhaust efficiencies to meet different pressure reduction requirements. In addition, the horizontal distance from the air inlet 35 to the center of the cooking cavity 13 is not less than the minimum horizontal distance from the air inlet 35 to the edge of the cooking cavity 13, so that the air inlet 35 is positioned closer to the edge of the cooking cavity 13. When the exhaust channel 3 is open, the liquid in the area directly below the air inlet 35 boils preferentially and more violently, thus making the boiling position of the liquid closer to the edge of the cooking cavity 13. By tumbling and stirring, the heating uniformity of the food in the edge area is improved, the temperature difference with the food in the center area is reduced, and it also helps to stir and tumble the liquid and food inside and outside (between the center and the edge), further reducing the temperature difference.

[0051] Furthermore, when all exhaust channels 3 are opened simultaneously, the liquid directly below multiple air inlets 35 undergoes vigorous boiling, creating multiple dispersed boiling zones within the food and liquid. The combined effect of boiling in these zones causes the food to tumble in various directions, covering a wider area, and the tumbling pattern of the liquid becomes more chaotic. This facilitates effective heat exchange between the upper and lower layers of food, as well as between the inner and outer layers, significantly improving the heating uniformity of the food in each area. When the exhaust channels 3 are opened alternately, the food and liquid within the cooking cavity 13 can alternately boil in different areas, constantly changing the overall tumbling pattern, which also significantly improves the heating uniformity of the food in each area.

[0052] Furthermore, the air inlet 35 is closer to the edge of the cooking cavity 13, making it farther from the center of the cooking cavity 13, which is the temperature convergence point. Therefore, it is more difficult for liquid in the cooking cavity 13 to flow into the air inlet 35, thereby reducing the risk of overflow. In the design where multiple air inlets 35 are alternately connected, the airflow and bubbles, as well as liquid bubbles, will move back and forth between the multiple air inlets 35, which is more conducive to the bursting of bubbles and liquid bubbles, further reducing the risk of overflow.

[0053] It should be noted that this invention does not limit the duration of the exhaust channel 3 during the cooking process; it can be flexibly controlled according to the specific ingredients and cooking mode. For example, when steaming rice, the cooking chamber 13 contains a mixture of rice and water in the initial stage of cooking. Later, as the water gradually disappears, the rice can no longer be evenly heated through liquid bubbling. Therefore, when steaming rice, the exhaust channel 3 can be opened at the initial stage of cooking, when pressure is just applied to the cooking chamber 13, causing the water in the cooking chamber 13 to boil and bubble, ensuring even heating of the rice in all areas. Similarly, when cooking soups or stews, a significant amount of liquid remains in the cooking chamber 13 from start to finish. Therefore, the exhaust channel 3 can be opened at any stage of the cooking process, causing the liquid to boil and bubble, ensuring even heating of the ingredients in all areas.

[0054] This invention does not limit the number or arrangement of the exhaust channels 3 and the air inlets 35. In a preferred embodiment, the air inlets 35 are evenly spaced along the circumference of the cooking chamber 13. The air inlets 35 can be spaced along the circumference of the cooking chamber 13 so that during the exhaust process, multiple boiling zones are formed in the circumferential direction of the food in the cooking chamber 13. Each boiling zone disturbs the liquid in the cooking chamber 13, causing the liquid to churn violently.

[0055] For example, in this embodiment, there are two air inlets 35, which are positioned relative to the center of the cooking cavity 13 so that the included angle between them is 180°. Alternatively, there are three air inlets 35, which are arranged 120° apart around the center of the cooking cavity 13.

[0056] In another preferred embodiment, such as Figure 2 , Figure 3 As shown, the exhaust channel 3 includes a first channel and a second channel, and the air inlet 35 includes a first inlet 351 connecting the first channel and the cooking chamber 13, and a second inlet 352 connecting the second channel and the cooking chamber 13. The first inlet 351 and the second inlet 352 are located on both sides of the cooking chamber 13.

[0057] The first inlet 351 and the second inlet 352 are arranged on both sides of the cooking chamber 13, so that the distance between them is as far as possible. Thus, when venting, boiling zones are formed on both sides of the food that are far apart in the cooking chamber 13, which can achieve the effect of liquid rolling and covering each other on both sides, improve the overall rolling effect of the food and avoid the formation of rolling dead corners.

[0058] In this embodiment, the first inlet 351 and the second inlet 352 can be arranged opposite each other on both sides of the cooking cavity 13 along the diameter of the cooking cavity 13, or they can be arranged on both sides of the cooking cavity 13 along a certain chord of the cooking cavity 13, that is, they are not symmetrically arranged about the center of the cooking cavity 13. Preferably, as shown in the figure... Figure 2 , Figure 3 As shown, the pot lid 2 has a central axis extending in the front-to-back direction, and the center of the cooking cavity 13 is located on this central axis. This central axis divides the pot lid 2 into a left region 25 and a right region 24, with the first inlet 351 located in the right region 24 and the second inlet 352 located in the left region 25, arranged on the left and right sides of the cooking cavity 13. Of course, the pot lid 2 can also be divided into a front region and a rear region by the central axis in the left-to-right direction, with the first inlet 351 arranged in the front region and the second inlet 352 arranged in the rear region, arranged on the front and rear sides of the cooking cavity 13, without limitation.

[0059] As a preferred embodiment, such as Figure 1 , Figure 4 As shown, the pot body 1 includes an outer shell 11 and an inner pot 12 placed inside the outer shell 11. The pot lid 2 and the inner pot 12 cooperate to form a cooking cavity 13. The inner pot 12 has a bottom wall 121, a side wall 122 and an arc-shaped portion 123 located between the bottom wall 121 and the side wall 122. The downward projection of the air inlet 35 is located in the arc-shaped portion 123.

[0060] The downward projection of the air inlet 35 is located in the arc-shaped portion 123. On one hand, this brings the air inlet 35 closer to the side wall 122 of the inner pot 12, which is the edge of the cooking cavity 13. This also brings the boiling point closer to the edge of the cooking cavity 13, helping the food in the edge area to tumble and be heated evenly. On the other hand, when the liquid below the air inlet 35 tumbles, it simultaneously forms vertical convection and internal and external convection centered on the boiling area. The arc-shaped portion 123 can guide the liquid, causing it to flow upward or downward under the guidance of the arc-shaped portion 123. This accelerates the formation of convection and improves the heat exchange efficiency between different areas of the food.

[0061] In a preferred embodiment, such as Figure 2 As shown, the pressure cooking appliance also includes a control valve 33, which is used to independently control the opening and closing of the corresponding exhaust passage 3.

[0062] Specifically, during the cooking process, multiple exhaust channels 3 can be configured with different exhaust states depending on the specific circumstances. Details are as follows:

[0063] Individual exhaust mode: Control valve 33 controls the opening of a single exhaust channel 3. At this time, only this one exhaust channel 3 is open, and the airflow in the cooking cavity 13 can be discharged through this exhaust channel 3.

[0064] Coordinated exhaust state: Control valve 33 controls multiple exhaust channels 3 to be open. At this time, multiple exhaust channels 3 are open at the same time, and each exhaust channel 3 exhausts together. The exhaust flow rate is large at this time, which can make the air pressure in the cooking cavity 13 drop faster and reduce the air pressure value in a shorter time. This can improve the boiling effect of the liquid in the cooking cavity 13, make the liquid roll more violently, and improve the heat distribution of the food.

[0065] Alternating working state: Control valve 33 causes each exhaust channel 3 to alternately connect with the cooking cavity 13.

[0066] Control valve 33 controls the alternating opening of each exhaust channel 3, causing the food and liquid in the cooking chamber 13 to boil alternately in different areas. This constantly changes the overall tumbling pattern, achieving the effect of liquid alternating and overlapping in different areas, figuratively represented by the alternating opening of petals of a lotus flower, avoiding dead zones in the tumbling process. In addition, multiple air inlets 35 are alternately open, and airflow, bubbles, and liquid bubbles move back and forth between the multiple air inlets 35, which helps the bubbles and liquid bubbles to break down and is less likely to overflow from the exhaust channels 3. Therefore, there can be a longer exhaust time or a shorter exhaust interval, making the liquid in the cooking chamber 13 boil more vigorously.

[0067] Preferably, the control valve 33 is a solenoid valve. It should be noted that this invention does not limit the number of control valves 33. For example, there can be one control valve 33, used to control the opening and closing of all exhaust channels 3. Thus, this control valve 33 can control the selective opening of one exhaust channel 3, the simultaneous opening of multiple exhaust channels 3, or the alternating opening of multiple exhaust channels 3. Alternatively, there can be multiple control valves 33, each corresponding to one exhaust channel 3. Each control valve 33 is used to control the opening and closing of its corresponding exhaust channel 3, thus achieving the aforementioned three opening methods.

[0068] Preferably, in this invention, the pot lid 2 is further provided with an exhaust chamber 23, and the exhaust channel 3 communicates with the exhaust chamber 23 so that airflow can be discharged through the exhaust chamber 23. However, this invention does not limit the number of exhaust chambers 23 or the communication method between the exhaust channel 3 and the exhaust chamber 23, and it can be one of the following embodiments:

[0069] Implementation Method 1: In this implementation method, as follows Figure 1 , Figure 2 As shown, there is one exhaust chamber 23, and each exhaust channel 3 is connected to the exhaust chamber 23. The exhaust chamber 23 is provided with an exhaust port 231.

[0070] Each exhaust channel 3 is connected to the exhaust chamber 23, allowing all exhaust channels 3 to share a single exhaust chamber 23 for venting. This not only simplifies the internal structure of the lid 2 and reduces manufacturing costs, but also provides a single venting location, making it easier to identify and indicate the venting position, thus reducing the possibility of burns to users. Furthermore, because the exhaust chamber 23 is shared, its volume can be appropriately increased. This allows the high-speed airflow entering the larger exhaust chamber 23 to be buffered, reducing its velocity and facilitating the bursting of air bubbles. Gas-liquid separation is achieved within the exhaust chamber 23, preventing liquid from being ejected from the exhaust chamber 23 along with the high-speed airflow.

[0071] Implementation Method 2: In this embodiment, the pot lid 2 is provided with multiple exhaust chambers 23, each exhaust chamber 23 is connected to at least one exhaust channel 3, so that each exhaust channel 3 exhausts gas through multiple exhaust chambers 23.

[0072] Preferably, the exhaust channel 3 includes an inlet pipe 31, a control valve 33, and an outlet pipe 32. Regardless of the above implementation, the steam flow path inside the boiler is: inlet 35 → inlet pipe 31 → control valve 33 → outlet pipe 32 → exhaust chamber 23 → outside. Preferably, as... Figure 2 , Figure 4 As shown, a sealing ring is provided at the joint between the air intake pipe 31 and the air intake port 35.

[0073] When the exhaust channel 3 is opened, the high-pressure gas in the cooking chamber 13 is rapidly discharged. Under the influence of the pressure difference between the inside and outside, the liquid, bubbles, and liquid bubbles in the cooking chamber 13 will also rise to the air inlet 35, and there is a possibility that they will overflow through the exhaust channel 3. In the prior art, in order to prevent the liquid from overflowing, the exhaust time can only be shortened or the exhaust interval can be lengthened. However, this will reduce the intensity of the boiling and churning of the liquid.

[0074] In a preferred embodiment of the present invention, the exhaust channel 3 has an exhaust port 36 that communicates with the exhaust chamber 23, and the exhaust port 36 and the exhaust port 231 are misaligned in projection on the horizontal plane.

[0075] The inlet and outlet of the exhaust chamber 23 are staggered vertically, so that after the airflow enters the exhaust chamber 23, it needs to flow laterally for a certain distance before reaching the exhaust port 231. This lengthens the flow path of the airflow in the exhaust chamber 23. The lengthened path can reduce the kinetic energy of the airflow, which helps the bubbles carried in the airflow to break. At the same time, it separates the liquid and gas mixed in the airflow, so that the liquid drips into the exhaust chamber 23 under the action of gravity, while the gas is discharged through the exhaust port 231, improving the anti-overflow effect when the cooking appliance exhausts.

[0076] Because an anti-overflow mechanism is provided in the exhaust chamber 23, liquid overflow can be effectively prevented. Therefore, a longer exhaust time or a shorter exhaust interval can be set during exhaust to make boiling more intense.

[0077] Preferably, such as Figure 5 As shown, the air outlet 36 is connected to the top of the exhaust chamber 23 so that the airflow flows downward into the exhaust chamber 23.

[0078] The airflow within the cooking cavity 13 flows downwards through the air outlet 36 into the exhaust cavity 23. The exhaust outlet 231 is located at the top of the exhaust cavity 23, causing the airflow to first flow downwards and then upwards, requiring at least one reversal in the vertical direction. This further helps reduce the kinetic energy of the airflow and accelerates its breakup. Furthermore, as the airflow enters the exhaust cavity 23 downwards, it collides with the bottom wall 121 of the exhaust cavity 23, which also facilitates bubble breakup, further improving the bubble-breaking and overflow-prevention effects of the exhaust channel 3 and the exhaust cavity 23.

[0079] Preferably, the exhaust chamber 23 has a lateral extension, and the exhaust port 36 communicates with the top of the lateral extension.

[0080] In a preferred embodiment, such as Figure 2 As shown, the exhaust passage 3 is provided with a horizontal extension section 34.

[0081] The airflow in the cooking cavity 13 flows vertically upward when it enters the air inlet 35, but becomes horizontal when it passes through the horizontal extension section 34. Therefore, it needs to make a turn of about 90° within the exhaust channel 3. This turn helps the airflow break up any bubbles and liquid bubbles it carries, and reduces the kinetic energy of the airflow. This allows the exhaust channel 3 to also have a certain bubble-breaking effect, reducing the occurrence of overflow. Furthermore, the horizontal extension section 34 extends horizontally inside the lid 2, effectively extending the length of the exhaust channel 3 and making reasonable use of the internal space of the lid 2. Compared to a vertical extension, this significantly saves space in the height direction of the lid 2, contributing to a thinner and lighter design.

[0082] It should be noted that the horizontal extension segment 34 can be parallel to the horizontal plane or at an angle to it. Furthermore, as... Figure 2 As shown, the exhaust passage 3 includes an intake pipe 31, an exhaust pipe 32, and a control valve 33 located between them. The airflow sequentially passes through the intake pipe 31, the control valve 33, and the exhaust pipe 32 before entering the exhaust chamber 23. The horizontal extension section 34 can be provided in the intake pipe 31, the exhaust pipe 32, or both the intake pipe 31 and the exhaust pipe 32; no limitation is made here.

[0083] Preferably, such as Figure 3 , Figure 4 As shown, the pot lid 2 includes a liner 21 and an inner lid 22 disposed below the liner 21. The central area of ​​the inner lid 22 is provided with a recessed platform 221 and a raised portion 222 located outside the platform 221 and raised relative to the platform 221. The air inlet 35 is opened in the raised portion 222.

[0084] The air inlet 35 is located on the raised portion 222 on the outer periphery of the inner cover 22, which makes the position of the air inlet 35 farther away from the food inside the cooking cavity 13. When the liquid below boils, it can reduce the risk of liquid rushing into the air inlet 35. The lower position of the recessed portion 221 causes the liquid on the inner cover 22 to concentrate on the lower surface of the recessed portion 221. When multiple exhaust channels 3 are alternately connected, the airflow in the cooking cavity 13 flows between multiple air inlets 35. When the airflow flows from one air inlet 35 to another, the airflow passes through the recessed portion 221 of the inner cover 22, which can sweep away the liquid attached to the recessed portion 221, help the liquid drip off, thus ensuring the cleanliness of the inner cover 22, reducing the cleaning burden on the user, and preventing liquid from entering the air inlet 35.

[0085] For any parts not mentioned in this utility model, existing technologies can be used or referenced.

[0086] The various embodiments in this specification are described in a progressive manner. The same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on describing the differences from other embodiments.

[0087] The above description is merely an embodiment of this utility model and is not intended to limit the scope of this utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principle of this utility model should be included within the scope of the claims of this utility model.

Claims

1. A pressure cooking appliance, comprising a pot body and a lid, wherein the lid and the pot body cooperate to form a cooking cavity, characterized in that, The pot lid is provided with at least two exhaust channels, and the pot lid has an air inlet that corresponds to each exhaust channel and is connected to the cooking cavity. The horizontal distance from the air inlet to the center of the cooking cavity is not less than the minimum horizontal distance from the air inlet to the edge of the cooking cavity.

2. The pressure cooking appliance according to claim 1, characterized in that, The air inlets are evenly spaced along the circumference of the cooking cavity; or, The exhaust channel includes a first channel and a second channel, and the air inlet includes a first inlet connecting the first channel and the cooking cavity, and a second inlet connecting the second channel and the cooking cavity. The first inlet and the second inlet are located on both sides of the cooking cavity.

3. The pressure cooking appliance according to claim 1, characterized in that, The pot body includes an outer shell and an inner pot placed inside the outer shell. The pot lid and the inner pot cooperate to form the cooking cavity. The inner pot has a bottom wall, a side wall, and an arc-shaped portion located between the bottom wall and the side wall. The downward projection of the air inlet is located in the arc-shaped portion.

4. The pressure cooking appliance according to claim 1, characterized in that, The pressure cooking appliance also includes a control valve that has an alternating operating state, so that each of the exhaust channels alternately communicates with the cooking chamber.

5. The pressure cooking appliance according to claim 4, characterized in that, The control valve also has a cooperative working state, so that each of the exhaust channels is simultaneously connected to the cooking cavity.

6. The pressure cooking appliance according to claim 1, characterized in that, The pot lid is provided with an exhaust chamber, and each of the exhaust channels is connected to the exhaust chamber, and the exhaust chamber is provided with an exhaust port.

7. The pressure cooking appliance according to claim 6, characterized in that, The exhaust channel has an outlet that communicates with the exhaust chamber, and the outlet and the exhaust port are offset in projection on the horizontal plane.

8. The pressure cooking appliance according to claim 7, characterized in that, The air outlet is connected to the exhaust chamber from the top, so that airflow flows downward into the exhaust chamber.

9. The pressure cooking appliance according to claim 1, characterized in that, The pot lid is provided with an exhaust chamber. The exhaust chamber is one and the exhaust channel is connected to the exhaust chamber. Alternatively, there are multiple exhaust chambers, and the exhaust channels are connected to the exhaust chambers one by one. The exhaust channels are provided with horizontal extension sections.

10. The pressure cooking appliance according to claim 1, characterized in that, The pot lid includes a liner and an inner lid disposed below the liner. The inner lid has a recessed platform in the center and a raised portion on the outside of the platform relative to the platform. The air inlet is located on the raised portion.

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