Concave coil for cooking appliances

Abstract

The utility model discloses a concave electromagnetic wire disc for cooking utensil, including disc body and the electromagnetic coil of winding in disc body surface, and electromagnetic coil includes bottom coil, side coil, and side coil and bottom coil are double -deck coil, and side coil includes the inner layer coil of winding in disc body surface, and the outer layer coil of winding in the outside of inner layer coil, and inner layer coil and outer layer coil are in the inner circle and / or outer circle staggered setting, and the extension height of inner layer coil is higher than outer layer coil in disc body lateral wall, to make the center circle position of inner layer coil higher than the center circle position of outer layer coil. The total heating ring area is the sum of the heating ring area of inner layer coil and the heating ring area of outer layer coil minus the area of overlapping part heating ring, significantly increases the total area of heating ring, and further increases the heating area to the pot, improves the heating uniformity to the pot.

Description

Technical Field

[0001] This utility model belongs to the field of kitchen appliance technology, specifically relating to a concave electromagnetic coil for cooking utensils. Background Technology

[0002] IH (induction heating) technology, a core technology in the cooking appliance field, works by generating an alternating magnetic field through a coil, which induces eddy currents in the cookware and generates heat, thus heating the food. Currently, most mainstream electromagnetic coils use a single-layer winding structure. While some high-end products attempt to use double-layer winding, the two coils are usually arranged in parallel alignment.

[0003] For example, Chinese patent CN204518116U discloses a multi-layer coil for achieving three-dimensional isolation between upper and lower single turns to prevent inter-turn short circuits. The coil includes a coil support, magnetic strips, and enameled wire. The coils wound around the enameled wire are stacked on the front of the coil support. Although multiple layers of coils are arranged on the coil support, the projections of each layer of coils onto the coil surface completely overlap.

[0004] From an electromagnetic theory perspective, this arrangement results in a magnetic field generated by a single-layer coil that exhibits a ring-shaped distribution with the coil's center as the origin. The strongest magnetic field is concentrated in a ring with a certain radius from the coil's center (i.e., the central heating ring). The width of the central heating ring in traditional single-layer coils is typically limited by the number of coil turns and winding density, generally within the range of 20-30mm, resulting in a relatively narrow central heating ring. In contrast, with double-layer coils with parallel, aligned windings, the overlap of the central heating rings exceeds 80%, which also fails to effectively expand the heating area. Under the same heating power, the smaller heating area leads to uneven heat distribution, causing localized overheating of the cookware. This results in significant temperature differences between different areas of the cookware; food near the heating ring heats up quickly, while food farther away heats up slowly. This can easily lead to food at the bottom burning due to high temperature, while food in the middle and upper parts remains undercooked, severely impacting cooking results. Furthermore, some electromagnetic coils also have side coils, which form smaller heating rings, further hindering the increase in heating area on the sides of the cookware and failing to improve heating uniformity.

[0005] Due to poor heating uniformity, it is necessary to extend the heating time or increase the heating power in order to ensure that the food is fully heated and cooked. However, this will undoubtedly lead to higher temperatures in the heating ring, which not only increases energy consumption, but may also destroy the nutritional components of the food due to overheating in the heating ring. Utility Model Content

[0006] This invention provides a concave electromagnetic coil for cooking utensils to solve the problems of limited heating area of ​​existing electromagnetic coils, overlapping heating rings of each layer of coils in multi-layer winding, especially the limited width of the side heating ring, which leads to poor heating uniformity of the cookware, affects the cooking effect, and has low energy utilization.

[0007] The technical solution adopted in this utility model is as follows:

[0008] A concave electromagnetic coil for a cooking appliance includes a coil body and an electromagnetic coil wound on the surface of the coil body. The electromagnetic coil includes a bottom coil and a side coil. Both the side coil and the bottom coil are double-layered coils. The side coil includes an inner coil wound on the surface of the coil body and an outer coil wound outside the inner coil. The inner coil and the outer coil are staggered in the inner and / or outer coils, and the extension height of the inner coil on the side wall of the coil body is higher than that of the outer coil, so that the center coil of the inner coil is higher than the center coil of the outer coil.

[0009] In this invention, the inner and outer coils are each considered as current-carrying coils composed of countless current elements. When the inner and outer coils are staggered, the magnetic induction intensity generated by each current element in space is synthesized according to the principle of vector superposition. The central coil of the inner coil is the region with the strongest magnetic induction intensity generated by the current element (heating ring), and the central coil of the outer coil is also the region with the strongest magnetic induction intensity generated by the current element (heating ring). They are partially staggered and partially overlapped in the height direction, causing the total heating ring to extend in the height direction. In the overlapping region, the magnetic induction intensity is the superposition of the magnetic induction induction intensity generated by each coil, forming a strong magnetic field; in the staggered region, each coil still has a portion of its own heating ring, thus maintaining a relatively strong magnetic induction intensity. At this point, the total heating ring area is the sum of the heating ring areas of the inner and outer coils minus the area of ​​the overlapping heating ring. Compared to a scheme where the two heating rings completely overlap, this significantly increases the total area of ​​the side heating rings, which is also the height of the side heating rings. This increases the heating area on the sides of the cookware, allowing a larger area of ​​the sides to be covered by the heating rings. This improves the uniformity of heating on the sides of the cookware, resulting in more even heating of food on the bottom and sides, and improving the taste of the cooked food. At the same time, the larger heating area allows for a reduction in heating power or heating time, helping to lower energy consumption.

[0010] The inner coil is offset relative to the outer coil in a radial direction away from the center of the disk, so that the surface of the disk has an overlapping heating area where the inner and outer coils coincide, and an isolated heating area where the inner and outer coils are misaligned.

[0011] In this design, the inner coil is offset outwards from the winding center of the outer coil, which is also the center of its central heating ring. This causes the central heating ring of the inner coil to also shift outwards. Based on the Biot-Savart law, effective magnetic field superposition is achieved. The total heating ring area is the sum of the heating ring areas of the inner and outer coils minus the area of ​​the overlapping heating ring. This significantly increases the total width of the heating ring. Under the same heating power, the increased heating area results in more uniform heat distribution and reduces temperature differences between different areas of the cookware. Furthermore, due to the better heating uniformity, there is no need to extend the heating time or increase the heating power to ensure the food is fully heated, thus greatly saving energy when cooking the same amount of food.

[0012] Furthermore, the enlarged heating ring allows the magnetic field energy to act more widely on the cookware, reducing the diffusion of magnetic field energy to non-heated areas and lowering energy loss. Traditional coil heating systems, due to their small heating area, result in a significant amount of magnetic field energy being unused and wasted; however, in this invention, more magnetic field energy is used for cooking, significantly improving energy efficiency. This saves users long-term operating costs and aligns with the social trend of energy conservation and environmental protection.

[0013] The inner coil of the inner layer coil is flush with the inner coil of the outer layer coil to form an overlapping heating zone, while the outer coil of the inner layer coil forms an isolated heating zone with the outer coil of the outer layer coil.

[0014] In this design, the inner coils of the inner and outer coils are flush, creating an overlapping heating zone near the center of the pan. At the end furthest from the center, only the inner coil covers this zone, forming an isolated heating area. Because the inner and outer coils have different diameters, the heating rings formed by the inner and outer coils are misaligned, with the inner coil's heating ring being taller and closer to the top than the outer coil's, effectively increasing the width of the side heating ring. Furthermore, food tends to accumulate closer to the bottom; therefore, the overlapping heating zone created by the flush inner coils of the inner and outer coils allows their magnetic fields to superimpose, specifically enhancing the heating effect on the bottom side of the pan. This concentrates more heat at the intersection of the bottom and side of the pan, while the area above the side is heated by the independent magnetic field of the inner coil. This results in a more optimized heat distribution that better matches the distribution of food, improving heat distribution efficiency and helping to save costs while maintaining heating efficiency.

[0015] The isolated heating zone is located above the overlapping heating zone, and the area of ​​the overlapping heating zone is larger than the area of ​​the isolated heating zone.

[0016] In this design, during cooking, most of the ingredients accumulate at the bottom of the pot. Therefore, at least part of the overlapping heating zone is positioned near the bottom of the pot, allowing the magnetic fields of the inner and outer coils to superimpose, increasing the magnetic field strength at the bottom and improving heating efficiency for areas near the bottom. Meanwhile, the isolated heating zone surrounds the overlapping heating zone, located above it, and provides auxiliary heating to the bottom edge or side walls of the pot, resulting in a more even distribution of heat and improved uniform heating of the ingredients throughout the pot.

[0017] The bottom coil includes a bottom layer coil wound on the surface of the disk body and a top layer coil wound on the outside of the bottom layer coil, with the bottom layer coil and the top layer coil being staggered on the outer ring.

[0018] In this scheme, the effective superposition of magnetic fields is achieved based on the Biot-Savart law. The total heating ring area at the bottom of the electromagnetic coil is also the sum of the heating ring areas of the bottom coil and the surface coil minus the area of ​​the overlapping heating ring. This significantly increases the width of the total heating ring at the bottom. Under the same heating power, the increase in heating area makes the heat distribution more uniform at the bottom of the cookware, reducing the temperature difference between the center and edge areas of the cookware.

[0019] The disc body is provided with radially extending pressure ribs, and a winding space is formed between the pressure ribs and the disc body. An isolation rib is provided between the pressure ribs and the disc body. A first winding channel for accommodating the inner layer coil is formed between the isolation rib and the disc body. A second winding channel for accommodating the outer layer coil is formed between the isolation rib and the pressure rib. The length of the isolation rib is greater than the length of the pressure rib.

[0020] In this design, the use of pressure ribs and isolation ribs ensures that the inner and outer coils are well-positioned during and after winding, guaranteeing their regularity and tension, and preventing loosening. Specifically, the isolation ribs clamp and limit the inner coil area from above and below the disc, while the pressure ribs and isolation ribs clamp and limit the outer coil area from above and below. Furthermore, the length of the isolation ribs is greater than that of the pressure ribs, making the width of the second winding channel in the radial direction of the disc greater than that of the first winding channel. This facilitates the outward offset of the inner coil relative to the outer coil during winding, achieving misalignment of the heating rings of the two coils.

[0021] The crease reinforcement and the isolation reinforcement are staggered vertically.

[0022] In this design, the pressure ribs and isolation ribs are staggered left and right, which satisfies the winding positioning requirements of the inner and outer coils while isolating them to prevent short circuits. Simultaneously, the different limiting positions of the isolation ribs and pressure ribs on the electromagnetic coil increase the overall limiting area and improve the limiting effect. This ensures the neatness and stability of the electromagnetic coil during winding and use, reduces uneven magnetic field distribution caused by loosening or displacement of the electromagnetic coil, and improves the efficiency of electromagnetic induction heating.

[0023] The disc body is also provided with a first shaping rib located on one side of the pressure rib along the circumferential direction, and a second shaping rib located on the other side of the pressure rib. The first shaping rib and the second shaping rib together form a shaping arc surface on the side facing the winding space; or, the first shaping rib and the second shaping rib are arranged at an angle to form a bending angle on the side facing the winding space.

[0024] In this design, the shaping ribs are used to restrict the winding shape of the electromagnetic coil, ensuring its regular shape and thus guaranteeing the stable position of each current element. For example, when the first and second shaping ribs together form a shaping arc surface, the electromagnetic coil within the winding space is constrained by the arc surface and extends along it, resulting in the electromagnetic coil being circular in shape. When the first and second shaping ribs form a bend at the winding space, the electromagnetic coil bends at the bend, forming a corner, thus resulting in the electromagnetic coil being polygonal in shape.

[0025] The disc body includes a bottom wall, a side wall, and an arc-shaped portion located between the bottom wall and the side wall. The bottom wall is provided with a first winding area, the arc-shaped portion is provided with a second winding area, and the side wall is provided with a third winding area. The bottom coil is wound in the first winding area, the side coil is wound in the second winding area, and the electromagnetic coil also includes a top coil wound in the third winding area.

[0026] In this design, the first winding area corresponds to the bottom wall of the upper pot, the third winding area corresponds to the side wall of the pot or the transition area between the side wall and the bottom wall, and the second winding area also corresponds to the transition area, so that the electromagnetic coils in the three winding areas can form a three-dimensional heating of the pot and improve the uniformity of heating of the food in the pot.

[0027] The bottom and side coils are wound in a double-layer dense winding structure, while the top coil is wound in a single-layer sparse winding structure in the third winding area.

[0028] In this design, the bottom wall and the curved edge of the cookware are the core heating areas. A multi-layered, densely wound structure allows for a greater number of coil turns within a limited area, significantly enhancing the magnetic field strength in the bottom wall and curved areas. This strong magnetic field induces stronger eddy currents at the bottom of the cookware, thereby significantly improving the heating power and efficiency in the central area. The double-layered winding structure fully utilizes vertical space, increasing the number of coil turns despite limited radial area. The loosely wound coils on the side walls provide an auxiliary magnetic field, helping to improve the heating uniformity of the side walls and bottom edge areas. Furthermore, since the side walls are not the core heating area, appropriately reducing the number of coil turns and the winding density allows for cost control while maintaining a certain heating effect. Attached Figure Description

[0029] 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:

[0030] Figure 1 This is a cross-sectional view of an electromagnetic coil according to one embodiment of the present invention.

[0031] Figure 2 for Figure 1 A magnified view of area A in the middle;

[0032] Figure 3 This is a schematic diagram of the structure of an electromagnetic coil according to one embodiment of the present invention, wherein the magnetic strip support is not shown;

[0033] Figure 4 for Figure 3 A schematic diagram of the structure of the electromagnetic coil from another perspective;

[0034] Figure 5 This is a schematic diagram of the structure of the disc body according to one embodiment of the present invention;

[0035] Figure 6 This is a schematic diagram of the structure of an electromagnetic coil according to one embodiment of the present invention.

[0036] in:

[0037] 1. Disc body; 11. Bottom wall; 111. First winding area; 112. Winding gap; 12. Arc-shaped part; 121. Second winding area; 13. Side wall; 131. Third winding area; 132. Wire separator; 133. Winding groove; 14. Wire pressing rib; 141. Winding space; 142. Second winding channel; 15. Isolation rib; 151. First winding channel; 16. First shaping rib; 161. Bending angle; 162. Wire hook structure; 17. Second shaping rib; 18. Overlapping heating area; 19. Isolated heating area;

[0038] 2. Electromagnetic coil; 21. Inner coil; 22. Outer coil; 23. Bottom coil; 24. Surface coil; 25. Bottom coil; 26. Side coil; 27. Top coil;

[0039] 3 magnetic stripe brackets; 31 magnetic stripes. Detailed Implementation

[0040] To more clearly illustrate the overall concept of this utility model, a detailed description will be provided below with reference to the accompanying drawings.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] 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.

[0045] like Figure 1 , Figure 2 , Figure 3 As shown, a concave electromagnetic coil for a cooking appliance includes a coil body 1 and an electromagnetic coil 2 wound around the surface of the coil body 1. The electromagnetic coil 2 includes a bottom coil 25 and a side coil 26. Both the side coil 26 and the bottom coil 25 are double-layer coils. The side coil 26 includes an inner coil 21 wound around the surface of the coil body 1 and an outer coil 22 wound around the outside of the inner coil 21. The inner coil 21 and the outer coil 22 are staggered in the inner and / or outer coils, and the extension height of the inner coil 21 on the side wall of the coil body 1 is higher than that of the outer coil 22, so that the center coil of the inner coil 21 is higher than the center coil of the outer coil 22.

[0046] It is understandable that, such as Figure 1 As shown, the plate body 1 has a bowl-shaped structure with a bottom wall 11, a side wall 13, and an arc-shaped portion 12 located between the two, wherein the side wall 13 is a vertical wall.

[0047] In this invention, the inner coil 21 and the outer coil 22 are each considered as current-carrying coils composed of countless current elements. When the inner and outer coils are staggered, the magnetic induction intensity generated by each current element in space is synthesized according to the principle of vector superposition. The central coil of the inner coil 21 is the region with a relatively strong magnetic induction intensity (heating ring) generated by the current element, and the central coil of the outer coil 22 is also the region with a relatively strong magnetic induction intensity (heating ring). They are partially staggered and partially overlap in the height direction, causing the total heating ring to extend in the height direction. In the overlapping region, the magnetic induction intensity is the superposition of the magnetic induction intensities generated by the two coils, forming a strong magnetic field; in the staggered region, each coil still has a portion of its own heating ring, thus maintaining a relatively strong magnetic induction intensity. At this point, the total heating ring area is the sum of the heating ring areas of the inner coil 21 and the outer coil 22, minus the area of ​​the overlapping heating ring. Compared to a scheme where the two heating rings completely overlap, this significantly increases the total area of ​​the side heating rings, which is also the height of the side heating rings. This increases the heating area on the sides of the cookware, allowing a larger area of ​​the sides to be covered by the heating rings, thus improving the uniformity of heating on the sides of the cookware. This results in more even heating of the food at the bottom and sides, improving the taste of the cooked food. Simultaneously, the larger heating area allows for a reduction in heating power or heating time, helping to lower energy consumption.

[0048] Preferably, such as Figure 2 As shown, the inner coil 21 is offset relative to the outer coil 22 in a direction away from the center of the disk body 1 along the radial direction of the disk body 1, so that the surface of the disk body 1 has an overlapping heating area 18 in which the inner coil 21 and the outer coil 22 coincide, and an isolated heating area 19 in which the inner coil 21 and the outer coil 22 are misaligned.

[0049] It should be noted that in this invention, the two layers of electromagnetic coils 2 are partially stacked, with the coil closer to the surface of the disk 1 being the inner coil 21 and the coil farther from the surface of the disk 1 being the outer coil 22. Specifically, in Figure 1 , Figure 2 In the cross-sectional view shown, the upper electromagnetic coil 2 is the inner coil 21, and the lower electromagnetic coil 2 is the outer coil 22. Preferably, the surface of the disk body 1 also has exposed areas that are not covered by the electromagnetic coils 2.

[0050] Preferably, in this invention, the disc body 1 is made of high-temperature resistant plastic material. The electromagnetic coil 2 is preferably wound with multi-strand enameled wire with a diameter of 0.1-0.3mm. The inner coil 21 and the outer coil 22 are wound as a whole into a circle or a polygon, and the number of turns of the inner and outer coils is adjusted according to the heating effect.

[0051] It should be noted that the present invention does not limit the misalignment method of the inner coil 21 and the outer coil 22. In one embodiment, the inner coil of the inner coil 21 is misaligned with the inner coil of the outer coil 22. In another preferred embodiment, the outer coil of the inner coil 21 is misaligned with the outer coil of the outer coil 22, or both are misaligned in the inner and outer coils.

[0052] Specifically, the centers of the inner coil 21 and the outer coil 22 are both located on the axis of the disk body 1, that is, the inner coil 21 and the outer coil 22 are concentric circles. The outer ring of the inner coil 21 is located outside the outer ring of the outer coil 22, thus forming an isolated heating zone 19 between them.

[0053] Using the winding center of the outer coil 22, which is also the center of its central heating ring, as a reference, the inner coil 21 is shifted outward, causing its central heating ring to also shift outward. Based on the Biot-Savart law, this achieves effective magnetic field superposition. The total heating ring area is the sum of the heating ring areas of the inner coil 21 and the outer coil 22, minus the area of ​​the overlapping heating ring. This significantly increases the total width of the heating ring. Under the same heating power, the increased heating area results in more uniform heat distribution and reduces temperature differences between different areas of the cookware. Furthermore, due to the better heating uniformity, there is no need to extend the heating time or increase the heating power to ensure the food is fully heated, thus greatly saving energy when cooking the same amount of food.

[0054] Preferably, the center coil of the inner coil 21 is offset upwards by 5mm-20mm relative to the center coil of the outer coil 22, thus causing the heating ring of the inner coil 21 to be offset upwards by 5mm-20mm relative to the heating ring of the outer coil 22. Using an electromagnetic coil of a certain model for testing, the width of the center heating ring of the outer coil 22 was measured to be 25mm-30mm, and the width of the center heating ring of the inner coil 21 was also 25mm-30mm. Based on calculations using the Biot-Savart law and actual measurements, when the inner and outer coils are misaligned by 5mm-20mm, in the overlapping area, the magnetic induction intensity is the sum of the magnetic induction induction induction generated by each coil, forming a strong magnetic field; in the non-overlapping areas of their respective rings, a strong magnetic induction intensity is also maintained. At this point, the total heating ring area is the sum of the areas of the upper and lower heating rings minus the overlapping area. The overlapping area is only 20%-30% of the total area of ​​the two heating rings. Therefore, the total heating ring width reaches 40mm-50mm, which is 60%-100% larger than that of the traditional single-layer coil.

[0055] Further testing of the cooking effect revealed that, under the same heating power, the increased heating area resulted in a more even distribution of heat across the cookware, with temperature differences between different areas controlled within 5℃-8℃, compared to 15℃-20℃ for traditional coil cookware. This improved heating uniformity also ensures more even heating of the food within the cookware, preventing food from burning at the bottom due to high temperatures. Experiments verified that rice cooked in this electromagnetic coil rice cooker is soft, sticky, and with distinct grains, with a burning rate reduced to below 0.5%, compared to 5%-8% for traditional coil rice cookers. Due to the superior heating uniformity, there is no need to extend heating time or increase heating power to ensure thorough heating, resulting in energy savings of 10%-15% when cooking the same amount of rice.

[0056] This new electromagnetic coil utilizes more magnetic field energy for heating the cookware, resulting in an 8%-12% increase in energy conversion efficiency. Furthermore, the more uniform heating reduces the total energy input required to achieve the desired cooking effect. Under the same cooking conditions, rice cookers using traditional single-layer or double-layer coils typically achieve an energy efficiency rating of Level 2, while those using this new electromagnetic coil exceed Level 1, meeting higher energy efficiency standards. This saves users long-term operating costs and aligns with the social trend towards energy conservation and environmental protection.

[0057] In one embodiment, the inner coil 21 can be offset upwards relative to the outer coil 22, meaning the inner coil of the inner coil 21 is higher than the inner coil of the outer coil 22, and the outer coil is also higher than the outer coil of the outer coil 22. This creates isolated heating areas 19 at both the lower and upper ends, with an overlapping heating area 18 between them.

[0058] As a preferred embodiment, such as Figure 2 As shown, the inner coil of the inner coil 21 is flush with the inner coil of the outer coil 22 to form an overlapping heating area 18, and an isolated heating area 19 is formed between the outer coil of the inner coil 21 and the outer coil of the outer coil 22.

[0059] In this embodiment, the inner coils of the inner coil 21 and the outer coil 22 are flush, so that the inner coil 21 and the outer coil 22 form an overlapping heating area 18 near the center of the disk 1 (lower end), and at the end away from the center of the disk 1 (upper end), only the inner coil 21 covers it, forming an isolated heating area 19.

[0060] The heating ring formed by the inner coil 21 and the heating ring formed by the outer coil 22 are offset in height. The heating ring of the inner coil 21 is taller and closer to the top than the heating ring of the outer coil 22, which increases the width of the heating ring. In addition, food tends to gather closer to the bottom. Therefore, the inner coils of the inner coil 21 and the outer coil 22 are flush to form an overlapping heating area 18. The magnetic fields of the two coils are superimposed here, which can specifically improve the heating effect on the side of the pot near the bottom. This concentrates more heat at the intersection of the bottom and side of the pot. In the area above the side of the pot, the heating is achieved through the magnetic field formed independently by the inner coil 21. This makes the heat distribution more compatible with the distribution of food, improves the rationality of heat distribution, and helps to save costs while ensuring heating efficiency.

[0061] Preferably, such as Figure 1 As shown, the bottom coil 25 includes a bottom coil 23 wound on the surface of the disk body 1, and a surface coil 24 wound on the outside of the bottom coil 23. The bottom coil 23 and the surface coil 24 are staggered on the outer ring.

[0062] In this scheme, the effective superposition of magnetic fields is achieved based on the Biot-Savart law. The total heating ring area at the bottom of the electromagnetic coil is also the sum of the heating ring areas of the bottom coil 23 and the surface coil 24 minus the area of ​​the overlapping heating ring. This significantly increases the width of the total heating ring at the bottom. Under the same heating power, the increase in heating area makes the heat distribution more uniform at the bottom of the pot, reducing the temperature difference between the center and edge areas of the pot.

[0063] Specifically, such as Figure 1 As shown, the outer diameter of the bottom coil 23 is larger than the outer diameter of the top coil 24, so that the center coil of the bottom coil 23 is offset outward relative to the top coil 24, and the distance between the bottom coil 23 and the inner coil 21 is reduced, thereby improving the heating effect at the junction of the bottom and the side.

[0064] As a preferred embodiment of this utility model, such as Figure 2 , Figure 3, Figure 4 , Figure 5 As shown, the disc body 1 is provided with a radially extending pressure rib 14, and a winding space 141 is formed between the pressure rib 14 and the disc body 1. An isolation rib 15 is provided between the pressure rib 14 and the disc body 1. A first winding channel 151 for accommodating the inner layer coil 21 is formed between the isolation rib 15 and the disc body 1. A second winding channel 142 for accommodating the outer layer coil 22 is formed between the isolation rib 15 and the pressure rib 14. The length of the isolation rib 15 is greater than the length of the pressure rib 14.

[0065] By using the pressure ribs 14 and the isolation ribs 15, the inner coil 21 and the outer coil 22 are well-positioned during and after winding, ensuring their regularity and tension, and preventing loosening. Specifically, the isolation ribs 15 and the disc 1 clamp a portion of the inner coil 21, limiting its position, while the pressure ribs 14 and 15 clamp a portion of the outer coil 22, also limiting its position. Furthermore, the length of the isolation ribs 15 is greater than that of the pressure ribs 14, making the width of the second winding channel 142 in the radial direction of the disc 1 greater than that of the first winding channel 151. This facilitates the outward offset of the inner coil 21 relative to the outer coil 22 during winding, achieving misalignment of the heating rings of the two coils.

[0066] Preferably, the thickness of the wire clamping rib 14 is 1mm-5mm, and the distance between it and the isolation rib 15 is 2mm-3mm, which is adapted to the diameter of the enameled wire, and is used to clamp and position the electromagnetic coil 2.

[0067] Furthermore, such as Figure 5 As shown, the pressure line rib 14 and the isolation rib 15 are staggered vertically.

[0068] The offset positioning of the pressure rib 14 and the isolation rib 15 satisfies the winding positioning requirements of the inner coil 21 and the outer coil 22, while isolating them to prevent short circuits between the two coil layers. Simultaneously, the different limiting positions of the isolation rib 15 and the pressure rib 14 on the electromagnetic coil 2 increase the overall limiting area and improve the limiting effect. This ensures the neatness and stability of the electromagnetic coil 2 during winding and use, reduces uneven magnetic field distribution caused by loosening or displacement of the electromagnetic coil 2, and improves the efficiency of electromagnetic induction heating.

[0069] Preferably, such as Figure 2 As shown, the thickness of the pressure bar 14 is greater than the thickness of the isolation bar 15.

[0070] As a preferred embodiment of this utility model, such as Figure 4 , Figure 5As shown, the disc body 1 is also provided with a first shaping rib 16 located on one side of the pressure rib 14 along the circumferential direction, and a second shaping rib 17 located on the other side of the pressure rib 14. The first shaping rib 16 and the second shaping rib 17 together form a shaping arc surface on the side facing the winding space 141; or, the first shaping rib 16 and the second shaping rib 17 are arranged at an angle to form a bending angle 161 on the side facing the winding space 141.

[0071] The shaping ribs are used to restrict the winding shape of the electromagnetic coil 2, ensuring its regular shape and thus ensuring the stable position of each current element. For example, when the first shaping rib 16 and the second shaping rib 17 together form a shaping arc surface, the electromagnetic coil 2 within the winding space 141 is restricted by the shaping arc surface and extends along it, thus making the electromagnetic coil 2 as a whole circular. When the first shaping rib 16 and the second shaping rib 17 form a bending angle 161 in the winding space 141, the electromagnetic coil 2 bends at the bending angle 161 to form a corner, thus making the electromagnetic coil 2 as a whole polygonal.

[0072] Preferably, such as Figure 5 As shown, the first shaping rib 16 and the second shaping rib 17 form an angle between each other, creating a bending angle 161 on the side facing the winding space 141. When the electromagnetic coil 2 is wound within the winding space 141, the electromagnetic coil 2 bends between the shaping ribs on both sides of the pressure rib 14, resulting in the electromagnetic coil 2 being wound in a polygonal shape. Compared to circular winding, the electromagnetic coil 2 experiences greater tension at the bending angle 161, while the electromagnetic coil 2 extends smoothly between the two bending angles 161 with less tension, making it easier to maintain a regular posture. Furthermore, in this invention, the bending angle 161 where the electromagnetic coil 2 experiences greater tension is located directly below the pressure rib 14, i.e., the part of the electromagnetic coil 2 that bends, aligning vertically with the pressure rib 14 and being pressed and limited by the pressure rib 14, thus maintaining a relatively regular posture. This allows the pressure rib 14 to specifically limit the bending position of the electromagnetic coil 2, ensuring that the electromagnetic coil 2 is wound in a regular polygonal shape, greatly improving the overall yield of the electromagnetic coil, and ensuring the stability and reliability of the magnetic field generated by the electromagnetic coil 2, thus guaranteeing heating efficiency.

[0073] In addition, the shaping rib is located at the proximal end of the pressure rib 14, which allows the two to enhance each other's structural strength. Since the pressure rib 14 has a structure that is fixed at the proximal end and free at the distal end, during the winding process, the pressure rib 14 will swing up and down around the proximal end under the compression of the coil. Therefore, the proximal end is subjected to greater force. Through the structural strengthening effect of the shaping rib, the structural strength of the pressure rib 14 at the proximal end can be improved, the risk of the pressure rib 14 breaking can be reduced, and the yield rate of the product can be further improved.

[0074] Preferably, the cross-sections of the first shaping rib 16 and the second shaping rib 17 are arc-shaped or polygonal, and the radius matches the height of the inner and outer coils, in order to ensure the regular shape of the electromagnetic coil 2, thereby ensuring the stable position of each current element.

[0075] Preferably, such as Figure 5 As shown, the first shaping rib 16 and / or the second shaping rib 17 are provided with a hook structure 162. The hook structure 162 has a limiting groove so that after the electromagnetic coil 2 is wound to form the inner coil 21, it can directly pass through the limiting groove to transition to the outer side and continue to wind the outer coil 22.

[0076] Specifically, such as Figure 5 As shown, from this perspective, the pressure rib 14 is offset to the right by a certain distance relative to the isolation rib 15 and is fixedly connected to the second shaping rib 17 on the right, while the isolation rib 15 is fixedly connected to the first shaping rib 16 on the left. This not only improves the structural strength of the isolation rib 15 and the pressure rib 14 by utilizing the shaping ribs, but also simplifies the structure and reduces processing difficulty through the proximity of the connection.

[0077] It should be noted that, as Figure 5 As shown, there are multiple pressure ribs 14 spaced apart circumferentially along the disc body 1. The number of pressure ribs 14 determines the number of polygonal corners formed by winding the electromagnetic coil 2. Preferably, the polygon has 5-8 bends 161. Preferably, as shown... Figure 5 As shown, there are six pressure ribs 14, which are evenly arranged along the circumference of the disc body 1, so that the electromagnetic coil 2 is wound in a hexagonal shape. The electromagnetic coil 2 extends smoothly in the area between two adjacent pressure ribs 14, and can extend in a straight line or in an arc, which is not limited here.

[0078] Preferably, such as Figure 2 As shown, the isolated heating zone 19 is located above the overlapping heating zone 18, and the area of ​​the overlapping heating zone 18 is larger than the area of ​​the isolated heating zone 19.

[0079] During cooking, most of the ingredients accumulate at the bottom of the pot. Therefore, at least a portion of the overlapping heating zone 18 is positioned near the bottom of the pan body 1, causing the magnetic fields of the inner coil 21 and the outer coil 22 to superimpose at this location. This increases the magnetic field strength at the bottom, improving the heating efficiency of the lower sidewalls. Meanwhile, the isolated heating zone 19, located above the overlapping heating zone 18, provides auxiliary heating to the edge of the bottom wall 11 or the sidewalls 13 of the pot, resulting in a more even distribution of heat across the pot and improving the uniformity of heating the ingredients within the pot.

[0080] In a preferred embodiment, such as Figure 6As shown, the electromagnetic coil also includes a magnetic strip support 3 fixed to the coil body 1. The magnetic strip support 3 is equipped with a magnetic strip 31, which abuts against the outer coil 22.

[0081] The function of the magnetic strip 31 is to guide and concentrate the magnetic field, reduce leakage, and enhance the generation of eddy currents in the cookware. After the magnetic strip support 3 is fixed to the pan body 1, the magnetic strip 31 can also press and limit the outer coil 22. Thus, the magnetic strip 31 and the pressure rib 14 work together to press and limit the outer coil 22, and the two are staggered, that is, they press different positions on the outer coil 22 respectively, so that the pressing position on the outer coil 22 is more dispersed and even, improving the limiting effect on the outer coil 22. At the same time, the magnetic strip 31 is given more functions to simplify the overall structure of the electromagnetic coil and save costs.

[0082] Preferably, such as Figure 1 , Figures 3 to 5 As shown, the disk body 1 includes a bottom wall 11, a side wall 13, and an arcuate portion 12 located between the bottom wall 11 and the side wall 13. The bottom wall 11 is provided with a first winding area 111, the arcuate portion 12 is provided with a second winding area 121, and the side wall 13 is provided with a third winding area 131. The bottom coil 25 is wound in the first winding area 111, the side coil 26 is wound in the second winding area 121, and the electromagnetic coil 2 also includes a top coil 27 wound in the third winding area 131.

[0083] The first winding area 111 corresponds to the bottom wall 11 of the upper pot, the third winding area 131 corresponds to the side wall 13 of the pot or the transition area between the side wall 13 and the bottom wall 11, and the second winding area 121 also corresponds to the transition area, so that the electromagnetic coils 2 in the three winding areas can form a three-dimensional heating of the pot and improve the uniformity of heating of the food in the pot.

[0084] Preferably, the magnetic strip support 3 is provided with magnetic strips 31 for the electromagnetic coils 2 in the first winding area 111 and the second winding area 121, and the magnetic strips 31 can press the electromagnetic coils 2 in the corresponding winding areas.

[0085] Specifically, such as Figure 1 , Figure 3 , Figure 4 As shown, the bottom coil 25 and the side coil 26 are wound in a double-layer dense winding structure, while the top coil 27 is wound in a single-layer sparse winding structure in the third winding area 131.

[0086] The bottom wall 11 and the arc-shaped portion 12 at the edge of the bottom wall 11 are the core heating areas. A multi-layered, densely wound structure allows for a greater number of coil turns within a limited area, significantly enhancing the magnetic field strength in the bottom wall 11 and arc-shaped portion 12. This strong magnetic field induces stronger eddy currents at the bottom of the pot, thus significantly improving the heating power and efficiency in the central area of ​​the pot bottom. The double-layered winding structure fully utilizes vertical space, increasing the number of coil turns despite limited radial area. The loosely wound coils on the side wall 13 provide a certain auxiliary magnetic field, helping to improve the heating uniformity of the side wall 13 and the edge area of ​​the bottom wall 11. Furthermore, since the side wall 13 is not a core heating area, appropriately reducing the number of coil turns and the winding density allows for cost control while maintaining a certain heating effect.

[0087] Specifically, the electromagnetic coil 2 has a double-layer close-wound structure in both the first winding region 111 and the second winding region 121, forming an overlapping heating region 18 and an isolated heating region 19 on the bottom wall 11 and the arc-shaped portion 12 of the disk body 1, respectively. The overlapping heating region 18 of the two winding regions is located at the end closest to the center of the bottom wall 11 of the disk body 1 (inner ring), and the isolated heating region 19 is located at the end furthest from the center of the bottom wall 11 of the disk body 1 (outer ring). Pressure ribs 14 are respectively provided in the first winding region 111 and the second winding region 121 to limit the movement of the electromagnetic coil 2.

[0088] like Figure 4 As shown, a winding gap 112 is provided between the electromagnetic coil 2 in the first winding region 111 and the electromagnetic coil 2 in the second winding region 121, as well as between the electromagnetic coil 2 in the second winding region 121 and the electromagnetic coil 2 in the third winding region 131.

[0089] It should be noted that this invention does not limit the winding method of the electromagnetic coil 2 in the three winding areas. In one embodiment, three sets of electromagnetic coils 2 are wound separately in the first winding area 111, the second winding area 121, and the third winding area 131, so that the electromagnetic coils 2 in the three areas can be heated independently. In another embodiment, one set of electromagnetic coils 2 is wound separately in the first winding area 111, and another set of electromagnetic coils 2 is wound together in the second winding area 121 and the third winding area 131, so that the electromagnetic coils 2 in the second winding area 121 and the third winding area 131 can be heated together.

[0090] Specifically, such as Figure 5 As shown, the third winding area 131 is provided with a plurality of spacer ribs 132 arranged at intervals along the height direction of the disk body 1. A winding groove 133 is formed between adjacent spacer ribs 132. The single wire of the electromagnetic coil 2 is located in the winding groove 133 so that the upper and lower turns of wire do not contact each other, forming a loose winding structure.

[0091] For any parts not mentioned in this utility model, existing technologies can be used or referenced.

[0092] 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.

[0093] 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 concave electromagnetic coil for a cooking utensil, comprising a coil body and an electromagnetic coil wound around the surface of the coil body, wherein the electromagnetic coil includes a bottom coil and a side coil, and both the side coil and the bottom coil are double-layered coils, characterized in that... The side coil includes an inner coil wound on the surface of the disk body and an outer coil wound outside the inner coil. The inner coil and the outer coil are staggered in the inner and / or outer loops, and the extension height of the inner coil on the side wall of the disk body is higher than that of the outer coil, so that the center loop of the inner coil is higher than the center loop of the outer coil.

2. The concave electromagnetic coil for cooking utensil according to claim 1, characterized in that, The inner coil is offset relative to the outer coil in a radial direction away from the center of the disk body, so that the surface of the disk body has an overlapping heating area where the inner coil and the outer coil coincide, and an isolated heating area where the inner coil and the outer coil are misaligned.

3. The concave electromagnetic coil for cooking utensils according to claim 2, characterized in that, The inner coil of the inner layer coil is flush with the inner coil of the outer layer coil to form the overlapping heating area, and the outer coil of the inner layer coil is separated from the outer coil of the outer layer coil to form the isolated heating area.

4. The concave electromagnetic coil for cooking utensils according to claim 3, characterized in that, The isolated heating zone is located above the overlapping heating zone, and the area of ​​the overlapping heating zone is larger than the area of ​​the isolated heating zone.

5. The concave electromagnetic coil for cooking utensils according to claim 1, characterized in that, The bottom coil includes a bottom layer coil wound on the surface of the disk body and a top layer coil wound on the outside of the bottom layer coil, wherein the bottom layer coil and the top layer coil are staggered on the outer ring.

6. The concave electromagnetic coil for cooking utensils according to claim 1, characterized in that, The disc body is provided with radially extending pressure ribs, and a winding space is formed between the pressure ribs and the disc body. An isolation rib is provided between the pressure ribs and the disc body. A first winding channel for accommodating the inner layer coil is formed between the isolation ribs and the disc body. A second winding channel for accommodating the outer layer coil is formed between the isolation ribs and the pressure ribs. The length of the isolation ribs is greater than the length of the pressure ribs.

7. The concave electromagnetic coil for cooking utensil according to claim 6, characterized in that, The pressure line reinforcement and the isolation reinforcement are staggered vertically.

8. The concave electromagnetic coil for cooking utensils according to claim 6, characterized in that, The disc body is further provided with a first shaping rib located circumferentially on one side of the pressure rib, and a second shaping rib located on the other side of the pressure rib. The first shaping rib and the second shaping rib together form a shaping arc surface on the side facing the winding space; or, The first shaping rib and the second shaping rib are arranged at an angle to form a bending angle on the side facing the winding space.

9. The concave electromagnetic coil for cooking utensils according to claim 1, characterized in that, The disk body includes a bottom wall, a side wall, and an arc-shaped portion located between the bottom wall and the side wall. The bottom wall is provided with a first winding area, the arc-shaped portion is provided with a second winding area, and the side wall is provided with a third winding area. The bottom coil is wound in the first winding area, the side coil is wound in the second winding area, and the electromagnetic coil also includes a top coil wound in the third winding area.

10. The concave electromagnetic coil for cooking utensil according to claim 9, characterized in that, The bottom coil and the side coil are wound in a double-layer dense winding structure, and the top coil is wound in a single-layer sparse winding structure in the third winding area.

Images